#video #Great British Menu Season 21 Episode 15
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00:00I am Filius Gluteus Maximus, husband to split hollandaise,
00:05and I will have my meringue in this life or the next.
00:10We have two great champions battling it out in the arena,
00:13and what they do in this life will echo for eternity.
00:18Are you not entertained, Lorna?
00:21This week, the two top chefs competing for the North East are Cal and Jamie.
00:26Which one will make it to finals?
00:28This promises to be an epic battle.
00:47Here we are. Yeah, how do you feel? Excited. Yeah, big day.
00:50Do it for the North East? Do it for the North East in Yorkshire. That's it.
00:54Third time returning, Chef Cal is well-matched with rival Jamie,
00:59owning Pine, a Michelin-starred restaurant in the wilds of Northumbria.
01:03And?
01:04Whilst Jamie is head chef at Mies in Yorkshire,
01:07gaining his own Michelin-starred just seven months after the restaurant opened its doors.
01:12How long on that sauce, Sarah?
01:13Both seconds.
01:14They both have menus as ambitious as the films they celebrate,
01:18from Hollywood blockbusters like Alien to award-winning British masterpieces,
01:23The Full Monty, Kez and Calendar Girls.
01:26We're doing the same dish, aren't we?
01:28Oh, ten's cool.
01:29They've already been scored out of ten by mentor chef Paul Ainsworth.
01:34The guinea fowl Ballantine, hats off, was a masterclass.
01:38Cal was consistent, scoring nines and tens across the board.
01:41Damn.
01:42But did come a little unstuck with his dessert, scoring an eight.
01:46Almost too thin.
01:47You got time to go again?
01:49Nah.
01:49Judgment day's here.
01:50It's been a while since the North East have got one to the banquet.
01:53I hope I'm the person to do it.
01:55Jamie started off scoring sevens for his starter and fish.
01:59I feel you could have made something delicious, like a nice bread.
02:02But he hit the big time when his main course scored ten,
02:06quickly followed by his dessert and a nine pushing him just three points behind Cal.
02:11It means a lot for me to get through on my first time.
02:13Obviously, I want to win.
02:15Today's winner will have the highest total after the menus are scored
02:19by chefs Tom and Lorna and new judge Phil Wang,
02:22as well as a guest responsible for writing some much-loved British movies.
02:28Good morning, chefs.
02:30Good morning.
02:31Welcome to Judge's Day.
02:32Ready to share your brilliance with these judges?
02:35Yep.
02:35How about you, Cal?
02:36Third time?
02:37Third time as a charm, I hope.
02:38So, the slate is wiped completely clean.
02:41All of your brilliant scores of the week have gone.
02:43Today moves very fast, Jamie.
02:45You know that, Cal.
02:46It does.
02:46So make sure you get your larger tasks on as early as possible.
02:50Let's have a blockbuster day today.
02:53I'm really, really excited.
02:55I'll see you in a minute.
02:56Thanks, Andy.
02:59First job is just getting the guinea fowl sausage on,
03:02and then after that, you get started on the shallot puree for the potato.
03:06I'm first up on starters.
03:09To beat Jamie today, I just have to cook my food the way I know it can be cooked.
03:14I come for nines and tens, and I expect to get them.
03:18Whilst Cal cracks on with his guinea fowl sausages,
03:21Jamie's working on a new addition for his starter.
03:24So it's going to be nice, crusty white bread glaze in a sunflower seed miso.
03:31In a sort of tear-and-share format for the middle of the table.
03:35I think it'll take a lot to beat Cal.
03:37He's a very good chef, but I'm going to give it everything I've got.
03:40Next, it's straight on to his main course prep.
03:43This is the salt-aged ducks.
03:45I'm just going to score with a razor blade and a blowtorch, just to render the fat down.
03:54Our head judge is Tom Kerridge, a don of British cuisine,
03:57whose restaurant empire includes the only UK pub with two Michelin stars.
04:02He's also the only chef to have twice cooked the main course in this competition.
04:07The North East has some of the finest ingredients for these chefs to choose from,
04:11so I'm looking for a proper celebration of great ingredients from up north.
04:15It's a nougat de lis, a chocolate and ale cake with a dessert beer,
04:20just in case you haven't had enough food and booze.
04:23I give Tom a ten, and the food's not bad either.
04:27Joining Tom in the chamber is our brand-new judge,
04:30enthusiastic eater and stand-up comedian, Phil Wang.
04:34Ooh!
04:36Also taking a seat at the judging table,
04:38one of our first champion of champions
04:40and the only woman to hold a Michelin star in Scotland...
04:44OK, allspin, you ready, please, Dave?
04:46Lorna McNee.
04:47The guys in there today are going to be feeling really stressed, I'm pretty sure,
04:50but they're going to be full of that eagerness
04:52to try to want to get to that next stage.
04:55I've got celeriac cooking in the oven,
04:57cos that takes about an hour to salt-bake.
04:59I've got shallots rendering for the starter,
05:01cos they take at least two hours,
05:02and then I'm going to work on the roulade next and then fish after that.
05:06Bringing the bread together for the sunflower bread.
05:08Got the soup working.
05:11Things like bread take a long time.
05:12To get the flavour I want in this soup,
05:14it needs to be cooked down quite slowly and caramelised nicely.
05:18You've got a cling film, Cal?
05:19Possibly.
05:21Next for Cal, the guinea fowl for his main course.
05:24Yeah, biggest job of the day.
05:27You've got to de-skin the bird,
05:28you've got to flatten out the breast meats,
05:30you've got to make two different types of farce,
05:33you've got to stuff some morels with that farce,
05:35make a ballantina, roll the farce and truffle,
05:38then cook it.
05:41Good morning!
05:42Look at that, chef.
05:43Look at that.
05:44All foamy and delicious and delightful.
05:47A bit like my week.
05:48Oh, really?
05:49It's been a very high-scoring week for both of these chefs.
05:52For Paul to be giving out high scores,
05:54there must be some good cooking.
05:55So what leaps out at you? Anything?
05:57Yeah? Well, talking of leaping out alien,
06:00I mean, now as a dessert, what more could you want?
06:03Also, the full Monty.
06:04Oh, yes.
06:05What a movie.
06:06There's subtle connection,
06:07there's hilarious, massive stories being told.
06:10I know we all like showmanship
06:12and we all like the connection to the brief,
06:14but for me and Lorna as the two chefs out in that room,
06:16we just love the technique,
06:18we love the celebration of great cooking.
06:20Two magnificent technicians,
06:23two really skilful, experienced, talented chefs
06:26working at the top of their game.
06:29That's what I'm going to say.
06:30All right.
06:31I think it's going to be very tight.
06:32I cannot wait.
06:35Now we're over halfway through,
06:37remember, Tom and I have a wild card,
06:39which will decide at the end of the heats
06:41should a losing chef cook a course
06:43that we want to see again in the finals.
06:48Jamie, how are you getting on, mate?
06:50Yeah, good, mate.
06:51You?
06:51Really good, I hope.
06:53Time will tell, won't it?
06:55What jobs have you got on first?
06:57So I've got a bread working,
06:59my monkfish is curing,
07:02faggot mix is coming together nicely.
07:04Anything you're worried about?
07:05Wait, I'm going to go for a beer at the end of this day.
07:07To be honest.
07:09I am already a little bit on the edge of my seat
07:12with these two chefs.
07:13It's going to be neck and neck.
07:15As it's been with them both all week,
07:17they are so evenly matched.
07:19They are both passionate, inspired,
07:21and really, really want this.
07:27Morning, Tom.
07:28Good morning.
07:29How are we?
07:29Yeah, good.
07:30Excited?
07:31You are excited?
07:32Or was that a question?
07:34Both.
07:35I'm excited.
07:36Are you excited?
07:37I'm excited.
07:38I've had a good chat with Andy,
07:39and it sounds like it's been an amazing week.
07:42It's not weird.
07:43And of course, our theme being movies,
07:44the north-east has produced a lot of stars in that field,
07:47so, you know, hoping to see that same level of drama
07:49and spectacle come across in the dishes.
07:53Just getting the fast mix on now,
07:55and then I'll be all good.
07:57Carol then pipes a truffle fast into morel mushrooms
08:00before rolling in the second fast filling
08:02for his main course.
08:06Jamie's finessing a key element for his starter.
08:09This is just the squash soup,
08:12and then I'll pour this over this lemon verbena
08:14that I've bruised, so it's steeps.
08:18Next, Jamie works on the sunflower heart, or choke,
08:21a standout ingredient Paul loved.
08:23He said he really liked the texture of them,
08:25so I'm going to go bigger pieces,
08:26so it really eats nicely with the ice cream.
08:30Lovely, looking nice and industrious and busy.
08:33So, our guest judge today
08:34is the award-winning screenwriter,
08:37the amazing Frank Cottrell Boyce.
08:39And I believe he's quite peckish.
08:42Perfect.
08:43Perfect.
08:43So, make it good, make it wonderful.
08:46The judges can't wait, and neither can I.
08:49All right, guys, come on, let's do it.
08:50We're on it.
08:50Let's do it.
08:51Let's do it, Andy.
08:52Amongst many other movies,
08:54Frank Cottrell Boyce wrote the script
08:56for 24-hour party people
08:58about Mancunian music impresario Tony Wilson.
09:02He scripted the Olympic opening ceremony
09:04alongside director Danny Boyle.
09:06He's also an author and the children's laureate.
09:11Good to meet you.
09:11Really great to meet you.
09:12How are you? Amazing.
09:13Welcome, Frank.
09:14Are you a big food fan?
09:15Oh, yeah, I love food.
09:16I mean, I love being together.
09:18We've got a big family.
09:19My favourite thing is when we're all around the table together,
09:21so it's only food that really does that, isn't it?
09:23What sort of things do you love cooking?
09:25I do the roast dinner on a Sunday.
09:27I love that, which isn't any cooking skills, is it?
09:29It's really about timing.
09:31There's lots of cooking skills involved in that.
09:33There's huge amounts.
09:34It's all about timing.
09:35Yeah, you've got to make sure it's there
09:37before the littlest ones get hangry
09:39and start demanding...
09:41I need biscuits now.
09:44It's just like, don't want to.
09:48Just getting set for the canopies,
09:50so I'm nice and ready to go.
09:51With the main components of their starters and mains prepared,
09:54Cal and Jamie are on to their canopies.
09:57You looking all right in your canopies?
09:58Yes, mate, you?
09:59Yeah, good.
10:01You're an award-winning screenwriter,
10:03so how did you get into that?
10:04I mean, I've always done it.
10:05I've never actually had a job.
10:08So I started in soap opera, the Brookside.
10:11Could you just talk us through the role of a screenwriter?
10:14First thing you're doing is pitching, which is about talking.
10:17You know, it's not about writing.
10:18It's about getting a story in your head
10:19and looking at someone in the eye and being able to tell them that story.
10:24For his canopie, Cal's serving a venison tartare
10:27in a blackcurrant tart case with an egg yolk jam.
10:31I'm ready to start going here, Cal.
10:33Yeah, I'm going to start doing it now, eh?
10:35Whilst Jamie's opting for a beef tartare.
10:38All right, my lovely chefs,
10:40you have five minutes till your canopies are due at the pass.
10:43Yeah.
10:44Have you both got a tartare?
10:46Do we both have a tartare?
10:47Yes, yeah.
10:51Head to head.
10:53Jamie mixes his beef with onion, pearls and chives.
10:56Cal starts his by filling the pastry cases with the egg yolk jam.
11:00You looking good, Jamie?
11:01Yeah.
11:02You?
11:03Yeah, man.
11:03Two minutes to the pass, chefs.
11:06Cal tops with venison tartare and dehydrated blackcurrants,
11:09and Jamie fills his tarts with burnt cream, smoked ox heart,
11:14and a garnish of preserved leeks.
11:17And now that's time.
11:18You ready, Jamie?
11:24Service, please.
11:26All right, chefs, they look beautiful.
11:28We're off.
11:29We are off.
11:36There we go, bud.
11:38OK, so for canapes, we have a venison tartare
11:41served in blackcurrant tart shell with egg yolk jam.
11:48That's delicious.
11:49Fantastic.
11:50Deep, rich flavours, but then a lot of acid as well,
11:53bringing the whole thing up.
11:54That blackcurrant tart is such a clever thing to do.
11:57I think that's absolutely delicious.
11:58That was a story.
12:00You know, it had a beginning and a middle and an end, didn't it?
12:01Lots of different things going on in there.
12:03It's just, like, hitting every single part of your palate.
12:05Really delicious.
12:06Amazing.
12:07And a raw-aged beef tartare with burnt cream
12:10and smoked ox heart, preserved alliums and fine leeks.
12:18More subtle.
12:19Mm-hm.
12:20And then all of a sudden a deep flavour hits underneath.
12:23The richness of that beef, the aged flavour of it, is fantastic.
12:28It's interesting to compare two tartars.
12:30It's like having a flight of tartars.
12:32Yeah.
12:32I thought they were both exceptional.
12:34Yeah, as you say, really nice deep flavours from that,
12:37but then lightened and freshened from the leeks,
12:38nice crunchy crustade shell as well.
12:41That had a similar quality to me,
12:42that, you know, a series of events happening in your mouth,
12:44but they're very, very different in tone.
12:46So, we have to lift up which one that we think is the best.
12:51I think just because it's something that I've not had before
12:56and I thought was clever and just different,
12:59I'm going to go with the blackcurrant.
13:01Yeah, it's my favourite.
13:03Yeah.
13:03I'm going to have them both, but it's a photo finish.
13:06Just, just.
13:07Well, it looks like we've got a really good day ahead of us.
13:08Yeah.
13:09Good things to come.
13:15Get this bread rolled out, get it in the oven,
13:17and then we're ready to go.
13:20I'm just frying my potato.
13:23With Cal edging the canapé, it's on to the vegan starters,
13:27and he's up first with a dish that centres around the humble potato.
13:31Just here, finish caramelising this jam.
13:33The potato crumb just needs to finish frying.
13:36He packages his space food inspired freeze dried tomatoes and shallots.
13:41So, the first starter that's coming today is called,
13:45I am the greatest botanist on this planet,
13:48and it's confit red potatoes, garlic and potato puree, potato crumb,
13:53confit shallot jam, freeze dried pickled shallots,
13:57freeze dried cherry plum tomatoes and tomato powder.
14:01And it's celebrating award winning director Ridley Scott,
14:04who is from South Shields, in his film The Martian.
14:07In the movie, he has to fertilise it.
14:09With his own poo.
14:11With his own personal fertiliser.
14:13Let's see how authentic the chef has been.
14:16With this dish.
14:18OK, Cal, how are you feeling, chef?
14:20Judgment day is upon us.
14:21So, let's talk about your starter.
14:22Yeah.
14:23You hit the ground running, of course, with a nine.
14:25Are you making any changes?
14:26Yeah, I think, to be honest,
14:28a size control issue held back that ten.
14:31I mean, like, 5% smaller amount with the potato puree,
14:34because obviously it is very starchy and, you know, it's...
14:37Quite rich.
14:38Quite rich, so let's just cut a little bit of that back
14:40and I think we're golden.
14:41All right, chef, can't wait to see it.
14:42Thanks, Andy. Good luck.
14:43Frank, your films often tell stories set in the North.
14:47How important do you think it is to tell those regional tales?
14:51I just think the more true to yourself you are,
14:53the more universal you are.
14:55And obviously that Northern music scene
14:57must have been a big thing and an influence on you,
14:59because that 24-hour party people movie, for me,
15:02was so well performed.
15:03Did the script on that movie change as you were working with it?
15:06Not as much as you would think,
15:08because everything else was, like, crazy,
15:11but having that kind of line through the script to hold on to,
15:14because the way it was shot, it was, like, stuff...
15:15They just recreated things.
15:17They recreated the last night of the Hacienda,
15:19and it was like the last night of the Hacienda.
15:22The Hacienda itself was a reproduction,
15:23and it was so perfect that...
15:25Because the Hacienda had gone.
15:26Yeah.
15:27I remember walking Tony into that set
15:29and him just bursting into tears.
15:31No way.
15:32How you doing over there time-wise, mate?
15:34Yeah, mate, really good.
15:35Just give me a shout if you need anything.
15:37With Cal's shallot jam finished
15:39and his potato crumb seasoned,
15:40it's time to start plating.
15:42Would you split that evenly across the four?
15:45Spread it out?
15:46Not too far, but a little bit flat, yeah.
15:48Each bowl is started with the shallot jam.
15:52Six garlic scapes spread out.
15:55Six garlic scapes and six minutes to go, chef?
15:57Yes.
15:58Feeling good?
15:59Feeling good.
16:00Scapes in place next to potato puree
16:03before being topped with wild garlic oil
16:05and confit potatoes.
16:07You happy with your changes?
16:09Yeah, I think so.
16:10More like redistribution, isn't it?
16:12Yeah, absolutely.
16:14Potato crumb and borage cress finish the dish.
16:18Is this it?
16:19This is it, mate.
16:23As you see it, the judge sees it, please.
16:28Thank you, guys and girls.
16:37This is intimidating.
16:39Wow.
16:39Wow.
16:40Only 22 left.
16:41I've got only 23 left.
16:43So in the film here, he has to really ration out all his supplies
16:46because he's stuck on Mars for much longer than expected.
16:50This is commitment to the brief.
16:51Feels very stark, doesn't it?
16:53But it looks like the surface of Mars.
16:54Yeah.
17:08I love it.
17:10I think it's amazing.
17:12I think it's so clever.
17:14Mixed together, and you just think,
17:16oh, this is going to be a bit dull and a bit potato-y.
17:19And it's so alive.
17:20It's so vibrant.
17:21It's so exciting.
17:22I found it quite intimidating,
17:24and then getting into that kind of comfort food at the bottom,
17:27it's like, ah, I get this.
17:29You know, it felt like coming home or something, you know?
17:31Yeah, it's so rich and comforting.
17:33I think it's brilliant.
17:34I love it.
17:35I absolutely love it.
17:38You don't, do you?
17:39You're looking...
17:39I do, no, no.
17:40Do you know what?
17:40I do like it.
17:41I think it's great.
17:41I think that...
17:42I'm not going to Mars with you.
17:44I think the potatoes have got really great texture.
17:47I just think that underneath jam is a little bit too high in seasoning,
17:50and I think it had, like, a little bit of acid in there somewhere,
17:53like some little pickled onions or something like that.
17:55The pickled shallots are freeze-dried shallots.
17:57You don't get it with every mouthful.
17:58I feel like it could be...
17:59Mix it up!
18:01Do.
18:06It's Jamie next, and his new bread is baked.
18:11Oh, look at that, chef!
18:13Oh, where'd you put that one over from?
18:14I think it tastes beautiful.
18:16What are you putting on, Jimmy?
18:17Just a little, like, sweet sunflower seed miso glaze.
18:21Oh, my goodness.
18:22Can't believe you hid that from us.
18:25Do you think that's going to get your score up?
18:28I bloody hope so.
18:30OK, so up next we've got Calendar Chefs.
18:33It's toasted sunflower seed ice cream rolled in toasted sunflower seeds,
18:37preserved sunflower chokes,
18:39sunflower petal vinegar
18:40with English-spiced butternut squash soup,
18:43and a sunflower miso-glazed tear-and-share bread.
18:47This dish celebrates the film Calendar Girls,
18:49which was set and filmed in Yorkshire,
18:51and inspired by the real-life members
18:53of the Ralston and District Women's Institute.
18:57OK.
18:59Hey, Jamie.
19:00You started off slightly slow-burner, weren't you?
19:03Yeah, not what I wanted.
19:04You started with a seven?
19:05Yeah.
19:06What was Paul's feedback for you?
19:08I think the biggest downfall when I first cooked for Paul
19:12was the temperature of the soup,
19:14so I'm being more generous with the soup.
19:16I'm using slightly bigger jugs.
19:17Right.
19:17And I said bread.
19:18Got any bread?
19:19Yes.
19:20Yay!
19:20Yeah, so I'm doing a nice share-and-share miso-glazed sunflower seed loaf.
19:24Oh, hello.
19:24Yeah, with a whipped sunflower miso butter.
19:28Good luck, Chef.
19:29Can't wait to see it.
19:29I hope it works out.
19:32What are the challenges that you face
19:34from taking something from a book to a screen?
19:37If the book's got a lot of fans,
19:38are people going to hate that you've changed anything?
19:41You've worked with some incredible directors,
19:43Michael Winterbottom, Danny Boyle.
19:46What is the most important thing
19:47in making one of those collaborative relationships work?
19:51That you like each other.
19:52I mean, it's a big sweat making a movie,
19:54and then afterwards as well,
19:56because post-production takes such a long time,
19:58that becomes quite an intimate relationship
20:00with the director and the editor.
20:02That sort of is the core, I think.
20:05Jamie, what can I do for you, mate?
20:07So I'm going to scoop these into that.
20:10Jamie starts his bowls with his toasted sunflower ice cream.
20:13Is there something different about the temperature of the plates?
20:15Yeah, I've opted to leave them out at room temp,
20:17so the soup doesn't call too much.
20:19Smart, smart.
20:20Wow.
20:21Look at this bread, Jamie.
20:24You just knocked that up, did you?
20:26Yeah.
20:27A sunflower petal vinegar is added
20:29and then topped with preserved sunflower choke.
20:32You've got three minutes to the past, Jamie.
20:34What?
20:35Did you make your choke a little bit bigger?
20:37Yeah, I've gone bigger and a little bit more as well.
20:39Sunflower petals garnish the ice cream.
20:42One minute.
20:43Yeah, I'm a minute away.
20:45I don't know if you can get the soup in there, mate.
20:47Working together like a well-oiled machine, gentlemen.
20:49I'm going to stop there, Jamie.
20:50Is that happy with you?
20:51Yeah, it's perfect.
20:56Service, please.
21:06Look at the bread.
21:08Phil's just seen her that tearing shared bread
21:09is between all four of us.
21:11That's terrible news.
21:12It looks beautiful, doesn't it?
21:14It's incredible.
21:15So stunning.
21:15Feel bad to taking it apart.
21:21Oh, gosh, that colour.
21:35I don't know.
21:35I love sunflower so much.
21:37Absolutely delicious.
21:38A sunflower party.
21:40It's so clever, so interesting.
21:42I've never had anything like it.
21:43It's so bold to have the ice cream
21:44with the warm soup like that.
21:47I love it.
21:48I love how pretty it is.
21:50If I was a kid, especially,
21:51I loved that mixture of cold and hot.
21:54That was really surprising.
21:55I found the mixture of cold and hot a bit fighty.
21:59Just the temperature, I didn't enjoy.
22:02The flavours, I think, are great.
22:04The bread is fantastic.
22:05I think the soup is outstanding.
22:07Yeah, I feel the same.
22:08I think it does taste quite flour-like when you're eating it.
22:10It's quite floral.
22:11It's very interesting.
22:12But when I have it all together,
22:13I'm not too sure on it,
22:14but all the elements are very good.
22:16It's a wonderful and exceptional bit of cookery.
22:19It's not quite gelled for me.
22:23As a piece of entertainment, amazing.
22:25I was quite won over by the novelty of it,
22:26but, yeah, once you pour it,
22:27you are then in a race to have it
22:30before it all becomes a room temperature.
22:33Yeah.
22:33Single liquid.
22:37Do you need your calls for your next course?
22:39For barbecuing the fish, you're welcome to take some hot ones.
22:42Fish next.
22:43Both chefs are serving monkfish and cows up first.
22:47You've got another nine for this course.
22:49Yeah.
22:50What was Paul's feedback?
22:51With monkfish, you've got to probably just roll the sides of it
22:54a bit darker on the barbecue, rest it a bit more.
22:57Celerat was perhaps slightly...
22:58could have done with being a little more tender.
23:01It was on the edge, so I'm doing it two more degrees today
23:04in terms of, like, core temperature.
23:05It is beautiful. I've tried it already.
23:06It's ready. It's warm.
23:08Let's get a ten.
23:08I hope so.
23:09Come on, now.
23:10Our first fish dish is called Black and White Newcastle.
23:14Poached monkfish tail, charcoal emulsion,
23:16black apple gastric,
23:18salt-baked celeriac fresh black radish,
23:21charcoal tempura monkfish cheek,
23:23and a horseradish sauce.
23:25This dish is an homage to film noir.
23:27On the Night of the Fire from 1939,
23:29was shot entirely in Newcastle.
23:31Get all that out of the way.
23:34I've got fish to finish.
23:36Still want it nice and pearlescent,
23:37just sort of cooking out any excess moisture.
23:39I'm going to test my tempura cheeks now,
23:42and then after that, cool beans.
23:51Happy with your monkfish?
23:52Oh, mate.
23:53Run some.
23:55Stop and enjoy yourself, do you know what I mean?
24:01That's salt.
24:03Cal starts plating with the salt-baked celeriac
24:06on a horseradish sauce.
24:08You have five minutes, Cal.
24:10Keep that sauce hot, Jamie.
24:11Yeah, it's just here on the back.
24:12On the front, please.
24:13He then finishes cooking his tempura monkfish cheeks.
24:17Right, Jamie, there's going to be a two-minute timer
24:18on the front here, mate.
24:19Yeah.
24:20OK, now on.
24:22Once it hits one minute, flip all those, please.
24:24Wait.
24:25More horseradish sauce.
24:26I'm flipping them now.
24:28The first minute?
24:28A minute now to go.
24:29Yeah.
24:30Slices of radish, followed by the monkfish fillet.
24:33Next, you get three more radish on each bit of that as well.
24:36Is that vinegar powder?
24:38Yeah, salt and vinegar powder.
24:40One minute to the pass, Chef.
24:41Cal adds the tempura monkfish cheeks.
24:44Caviar out, please.
24:45I just need to put flowers on, flowers on.
24:48Caviar.
24:51The dish is finished with charcoal emulsion.
24:56You're due at the pass now.
24:57Take the time that you need.
24:59Take an extra 30 seconds just to make sure everything's spot on.
25:02Happy?
25:03Let's go, let's go.
25:06Wow.
25:08All right, service please.
25:09Very careful.
25:09Nice and level.
25:10Thank you so much, everyone.
25:12Nice and steady.
25:14Yes!
25:15Yes!
25:17Yes!
25:18Come on now, Jamie.
25:19You're up next.
25:30Oh, wow.
25:33What is a gastric?
25:34Yeah, what is a gastric?
25:35A gastric is kind of a reduction of acidity and sugar.
25:39Okay.
25:49I'm not a massive fan of that one.
25:51First mouthful, I took a little bit of the horseradish sauce.
25:53Oh, that's really fiery and quite nice.
25:55But then I just...
25:57I found the monkfish cheek a little bit kind of tough to cut through.
26:00I actually really loved the monkfish cheek on the top.
26:03That was my favourite bit.
26:04There's lots of things about it that are very cool,
26:06but the moment you start breaking it down, there's not enough progression.
26:10The Celeric's delicious, but it is a big old hunk of root vegetable at the bottom.
26:14I feel like the dish overall is missing some higher notes, flavour-wise.
26:18There's lots of flavours there that should work.
26:21It just doesn't feel that it comes to life.
26:24I felt it was, like, too cool.
26:26It was sort of looking at me, saying, what do you want?
26:29And then you remember that you don't really like cool people.
26:31Just as well you're not cool.
26:35What, cos people like hanging out with me?
26:37Is that some sort of backhanded compliment?
26:39You're not cool, but people like you.
26:44Tell me what you need, mate.
26:46You can start wrapping these, that'll be helpful.
26:48Yeah, absolutely, mate. I'm here for you.
26:50Jamie's turn next, and he has a new addition for his fish dish.
26:55Oh, this is new.
26:58He's bringing out all the stops on the last day, have you noticed?
27:00Didn't do anything this over there.
27:04So this is Bloodlust, inspired by Dracula.
27:09Barbecued monkfish, served with a paste of black garlic,
27:13compressed pickled white beetroot, a pig's blood sauce,
27:17and a blood-curdling drink on the side.
27:19This dish celebrates Dracula and its connection
27:22to the Yorkshire coastal town of Whitby.
27:26Hey, Jamie.
27:28How much did you score for your fish?
27:30Seven again.
27:30Talk to me about the changes that Paul suggested you made.
27:34So he spoke about the drama and the way it was served
27:38and giving it a little bit more oomph in that respect.
27:41And then I've also added white beetroots
27:43that have been pickled in, like, a bright red beetroot juice vinegar.
27:47I'm hoping the acidity will cut through that really savoury black garlic
27:51and the fish, because it's quite heavy barbecue as well.
27:53Yeah, so you want it to punch through all of that
27:55and uplift the whole thing.
27:57Really, yeah.
27:57More sauce as well.
27:58I'm going to be really generous with the blood sauce.
28:00So we want more than a seven, please.
28:02Absolutely.
28:03OK?
28:03Come on, JP.
28:06Frank, the 2012 Olympics, a massive, massive thing,
28:09but you were involved in part of the scripting, is that right?
28:11Yeah.
28:12How is that to be part of something on such a huge scale?
28:14I bumped into Danny Boyle in the street in Soho, I think,
28:17and he said, I'm doing the Olympic opening ceremony,
28:19do you want to do it with me?
28:20There's only one chance, one take of doing it.
28:23And it's got to be right on one night.
28:25Yeah.
28:25Yeah, yeah, yeah.
28:25Which is not like movies, you know?
28:27So how many moving parts was it to put together?
28:29Oh, there were 2,000 volunteers, all those costumes,
28:35endless pyro, endless LED, incredible.
28:37I think we worked on it for about two years.
28:39Right, OK, wow.
28:40In the build-up.
28:40The bit with James Bond when they're walking down the corridors
28:44and she gets in a helicopter and she parachutes out the helicopter.
28:47I mean, what was it like to write for the Queen?
28:49I mean, she doesn't have many film credits under her belt.
28:52No, but I'm on both of them.
28:53She acted twice in her life and both times I was in the writing team.
28:56Incredible. So that one and the...
28:57Paddington.
28:58The Paddington sketch.
28:59It's amazing. What else you like to work with?
29:01She really wanted to be in it.
29:03And then, so I didn't know, like, she didn't have any lines in that sketch.
29:07But when Danny went to film it, she said,
29:09I think I should have a line.
29:10And so he gave her a line, so she built her part.
29:12I'll tell you one thing I do know,
29:13that when they took the storyboard into it,
29:15she said, you've got the wrong kind of helicopter.
29:17This will never fit under London Bridge.
29:18What you need is...
29:19And she was incredibly helicopter-brand aware.
29:22Of course.
29:22And that's her thing, yeah.
29:24So you've got to finish these, carve the monkfish itself,
29:27and then finish the sauce with the pig's blood.
29:30Jamie's blood sauce is delicate.
29:33The blood needs to be taken to a high enough temperature
29:35so that it's food safe.
29:37I need the probe for the blood.
29:40Too much and it can curdle.
29:43But first, the fish needs carving.
29:46How about you, you're a monkfish, Jamie?
29:47Yeah.
29:47All right, Jamie, you've got five minutes to the pile, chef.
29:50Look at you.
29:52Pickled beetroot and the black garlic tasty paste
29:54are first, followed by the monkfish.
29:57How's your sauce?
29:59Yeah, it's coming now.
29:59Blood going in now.
30:03What do you need to get to?
30:04Above 70.
30:05There you go.
30:0672.
30:07Perfect.
30:09It's got a real depth of colour, Jamie.
30:11Looking great.
30:11Happy with everything, Jamie?
30:12Yeah.
30:13We're ready for you, chef, whenever you're ready.
30:21Service, please.
30:36Wow.
30:38That was terrifying.
30:39During Dracula's voyage to London,
30:41he always carried a vial of blood
30:43in case he ran out.
30:57That's one of the most intriguing and interesting dishes
31:00I've had in a long time.
31:02What beautiful flavour combinations.
31:04Punchy, powerful spice that comes into that sauce.
31:07It's just delicious.
31:10I think that pig's bread sauce is just amazing.
31:14Deep and rich and spicy and meaty
31:17and it goes so well with the barbecued monkfish.
31:20Every bite I took made me go,
31:21oh, like that.
31:22It's just like everything was...
31:24Sorry, like what?
31:24Oh, okay.
31:25I was surprised by everything I put in my mouth.
31:28It's just like, it's so interesting, so clever.
31:30Yeah, and with Phil, I feel completely...
31:33I love the roast petal.
31:35I love the way it kind of unwound as well.
31:36It's just like really...
31:37And this.
31:39Oh, a lot more.
31:41And the black garlic paste that he's made
31:43is really, really good.
31:45I really like that.
31:46Really like it.
31:47I mean, the only thing I would say
31:48is maybe the pig's bread sauce
31:50might be a little divisive.
31:59Last half of the menu, Jamie.
32:00My favourite two dishes, I don't know about you.
32:02Yeah, I think my strongest too, yeah.
32:04Good luck, mate.
32:05It's mains.
32:07Large time.
32:08But both Cal and Jamie are also getting ready
32:11for the sweet part of the menu.
32:13So whilst I'm keeping an eye on this duck sauce,
32:15I've also got the crumble for the dessert on over there
32:18and the koji biscuit for the pre-dessert as well.
32:21This is the white chocolate and the green cocoa butter
32:25just to make the green line and the alien egg,
32:27so I just need to get this on pretty sharpish.
32:29I think it's to heat up, cool down,
32:31and get heated back up, so...
32:33Hello, lovely judges.
32:35Hi.
32:36Well, Andy.
32:36How are you, sir?
32:37I'm having a great time.
32:39Are you?
32:39Thank you so much, yeah.
32:40This is very good news.
32:41What about you, Mr Kerridge?
32:42Great morning.
32:43I mean, it started off with two canapes
32:45that were outstanding,
32:46and the two starters, I personally thought,
32:49were very clever, very creative.
32:51And then on to fish quarters,
32:53and, you know, that last one, pig's blood sauce.
32:57It's quite exceptional.
32:58Oh, my God.
32:58It was absolutely delicious.
33:00Oh, I love it when you're this happy.
33:02How is it going for you, Lorna?
33:03I think they're both really accomplished chefs.
33:06You can tell that through the food.
33:07It's very good, and they're doing very well.
33:09So these are two chefs telling strong stories.
33:12How are you experiencing that?
33:14There's so much vision, so much creativity,
33:15and such a flair for the presentation,
33:19and each one really looks straight out
33:21of the movie they're referencing.
33:23They were so dramatic.
33:24Yes.
33:24They all had, you know,
33:25each one of those dishes had an entrance.
33:27They all cut a dash.
33:29You, of course, as a screenwriter,
33:30and you also, of course, are a children's laureate.
33:32These two seem like they could be miles apart,
33:35but how do they cross over those two worlds?
33:37I think a really great story
33:38should make you feel like a child.
33:39It should make you see the world afresh.
33:41We must become as little children.
33:42So writing for children is the core thing for me,
33:45but it's the same thing over and over again.
33:47It's asking you to pay attention to how amazing life is.
33:50That's a really lovely way to look at it.
33:53I can't wait for you to explore the second half
33:56of these menus from these two chefs.
33:58I really can't.
33:59Thank you, guys.
34:00Wow.
34:01They're never this nice.
34:05What's in the pan, Jamie?
34:06Carrots, shallots, garlic.
34:08Beautiful.
34:08Mushrooms and Madeira.
34:09Nice.
34:09Just reducing down.
34:10What are you on with?
34:11I've got the roulade rolled in truffle now.
34:14So that'll get rolled within the breast meat and the skin.
34:20Bake some corn, chow on mushy a bit later on.
34:23Jamie's mane is up first.
34:24So it's nearly there.
34:26Carve the duck.
34:27Cook the faggots.
34:29Crumpets.
34:30Crumpets.
34:30Looking good.
34:31First mane of the day is called Moorland Memories,
34:34and it's Moorland-seasoned roasted fickleberry duck,
34:37fresh garden figs, whipped liver parfait,
34:40and pickled eldberry and crumpets,
34:42pickled eldberry and juniper vinegar sauce,
34:45duck-legged faggots,
34:46and finished with hot-smoked grated duck heart.
34:49This dish is inspired by Ken Loach's Kez
34:52and celebrates the natural habitat of the Kestrel and the Yorkshire Moors.
34:57What a book and a movie that is.
35:01Oh, look.
35:02How are you doing, Jamie?
35:03Good, thank you.
35:04This is when you landed.
35:06You got a ten?
35:07Yes.
35:07Yeah, I was really, really happy with that.
35:09It was a stunning dish.
35:10So, any changes?
35:11No.
35:12I think with Paul's view on it,
35:15I'm just going to cook it exactly the same way,
35:17as perfect, if not better.
35:18I hope it goes swimmingly.
35:21Jamie's crumpets are finished,
35:23his faggots are on to cook,
35:24and his duck is rested.
35:27In this fridge...
35:29Yeah.
35:29..there's whipped parfait already built in the bowls.
35:32Yes.
35:32And then there...
35:33Four of those.
35:34..there's bilberry powder.
35:35Yeah.
35:35Could you dust that all over the top, please?
35:37How's that duck, Jamie?
35:39Looking good?
35:39Yeah, gorgeous.
35:41Cow crumpets here, mate.
35:42Yes, mate.
35:44Two on each basket.
35:45Oh, the lovely moorland seasoning.
35:47Anything else?
35:48Sauce is in the little jug there, ready to go.
35:51Want to help me build these?
35:52Yes, mate.
35:53So it's like duck, mushroom, fig, duck, mushroom...
35:55Duck, mushroom, fig.
35:56So moorland powder all over there.
35:58Five minutes to the past,
35:59Jamie?
36:02How are those faggots?
36:03Yeah, perfect.
36:04Yes.
36:04Just going to get a little bit more heart than I did last time.
36:07OK, I'm ready to...
36:08Sauce.
36:09You done?
36:10Yeah, there's loads on there.
36:18Yeah, I'm ready to go.
36:19You ready?
36:23Look at that shine.
36:24You good, brother?
36:25Service, please.
36:27Thank you, guys.
36:38Oh, wow.
36:40I'm unbuckling my belt in preparation.
37:00I'm going to start off with the negative.
37:02When I try cutting it, the plate bounces in me bird's nest.
37:07There we go.
37:07That's it.
37:08That's it.
37:09That's it.
37:09The faggot is amazing.
37:11It's absolutely delicious.
37:12The sauce is fantastic.
37:13The duck is roasted beautifully.
37:15I love the parfait.
37:17The jammy acidity that's sat underneath it.
37:20The little crumpet thing is just delicious.
37:22It's presented beautifully.
37:24It's taken me to the Yorkshire moors.
37:27I think the faggot is absolutely amazing.
37:30The patty is so silky, delicious.
37:33Amazingly presented and unique.
37:36I think everything about it is great.
37:37The way this duck is just bathed in fruit.
37:40It's stunning.
37:41It's so well accomplished, so beautiful.
37:42For me, the breast could be a little saltier.
37:44I love the fact that it looks like a massacre by a bird of prey,
37:48but actually it just feels so inviting once you start eating it.
37:56I'm with you, Cal.
37:57Just tell me what you want, mate.
37:58Yes, mate.
37:58Yes, yes, yes.
37:59It's Cal up next.
38:01Hey, Cal.
38:02Hi, how's it going?
38:03I'm grand.
38:04In this, the ten happened.
38:06You were very happy about it, right?
38:07Absolutely.
38:08You're going to just execute?
38:09Yeah, execute, execute.
38:10Yeah.
38:10Beautiful sausages.
38:11I can see them there.
38:12This dish is extraordinary, actually.
38:14So many component parts.
38:15Yeah, a lot going on.
38:16Brilliantly executed.
38:17This is when Paul started calling you a master technician.
38:21It's the full Monty.
38:22Anything you are concerned about or you're going to change?
38:25No, no concerns.
38:26Just going to execute.
38:28Yeah, do exactly what I did with it.
38:29Another ten.
38:30Hopefully.
38:31Come on!
38:32More tens.
38:33Our next dish is called the full Monty.
38:35Paul guinea fowl deboned and stuffed with a roulade of guinea fowl leg and thigh farce.
38:39With a truffle stuffed morel mushroom centre, guinea fowl sausage, caramelised glazed milk bun,
38:45sweet corn chow and mushy, mushroom kebab and a guinea fowl sauce.
38:49This dish celebrates the cheeky British film, The Full Monty, which was set and filmed in Sheffield, Yorkshire.
38:55What a movie that was.
38:56Very, very funny.
38:57Beautifully written.
38:58Like that menu.
39:00I'm looking forward to that chow and mushy.
39:01I love a chow and mushy.
39:03Whilst working on his main course components, Cal's also tempering chocolate for his pudding.
39:09Feels good.
39:10Everything's on the go.
39:11This chocolate for dessert is just going to be ready at the same time, so it's just going
39:14to have to be a bit of a wiggle, but I like wiggling.
39:20Next, he roasts his guinea fowl ballatine.
39:22The milk buns are also baked.
39:24Can you glaze me six of these buns just like they were there?
39:28His guinea fowl sausages are finishing on the barbecue.
39:31Cal's also serving sweet corn chow and mushy, a steamed set custard.
39:35Cal, you have eyes on these custards to make sure you're happy.
39:3825, I'm sure they're going to be fine, mate.
39:41I'll set this split.
39:43Happy?
39:43Nah, not really.
39:44Get them empty, I'll do more.
39:46The oven's just not cooled down and I've just rushed the chow and mushy's in, so it's
39:50obviously been too hot for them.
39:52Split, but it's not an issue.
39:5415 minutes on those.
39:57Whilst Jamie sorts the new chow and mushy's, Cal needs to tend to his tempering chocolate.
40:03Okay, Cal, you've got five minutes to the pass.
40:05How's it going, chef?
40:06I'm going to need an extra six.
40:08Oh, is everything right?
40:09Yeah, my first chow and mushy's split.
40:11Oh.
40:12So I've just had to fire some more.
40:14Is everything else all right?
40:15Everything else all right.
40:16The chocolate's ready now as well, so I'm just going to quickly set my chocolate.
40:20Yeah.
40:20But ten minutes on chow and I can't do anything quicker than that.
40:23Cal's chocolate is now perfectly tempered and has to be poured into egg moulds before
40:28it loses its shine or worse, gets grainy.
40:31Anything else?
40:32Oh, you could skew the kebabs, Jamie.
40:34Yeah.
40:34That'd be one great job done.
40:37Finally, with his chocolate eggs sorted, Cal can return to his mane.
40:43Lovely.
40:44That's a sight to behold, isn't it?
40:46He carves the balatine.
40:48You've got one minute on these custards.
40:49Each plate is started with a circle of sweet corn puree.
40:53His guinea fowl sausages and milk buns are served on the side.
40:59Chow and mushy alert.
41:01Happy Jamie?
41:02You're coming to have eyes on him again.
41:03Yeah.
41:05Um, nah.
41:07Not happy.
41:08Just keep splitting.
41:09What, get rid of it completely?
41:10Give me those clean back ACP.
41:13Not happy.
41:14I'm not giving them some of that.
41:15We can still give them the lovely corn on the side.
41:17Yeah.
41:18Actually, some sweet corn puree in the bottom instead of the chow and.
41:22Mushroom skewers are added.
41:24Cal then uses leftover sweet corn puree to replace the chow and mushy,
41:28which is topped with garlic capers, barbecue sweet corn and a roasted sourdough crumb.
41:38As you see it, the judges see it, okay?
41:42Service, please.
41:49I'm glad they're actually wearing some of it.
41:53I believe in miracles.
41:56Oh, wow.
42:00Oh, very good.
42:05Very good.
42:07Ha, ha, ha.
42:24You're a happy man, Phil.
42:26Very happy.
42:27Delicious.
42:28There's just so much depth of flavor.
42:29The sausage is so full of spicing and richness.
42:33My mushroom kebab was cold.
42:35Is everyone else's cold?
42:36Yeah.
42:36I think that was an issue then.
42:38Is this a chow and mushy, though, because it's more like a corny cream?
42:41Yeah.
42:42It may well have been an issue.
42:43It's much more like a sweet corn puree, but flavor-wise, I think it's fantastic.
42:47There's a couple of slight technical errors.
42:51Everything else, I think, is magic.
42:53Visual impact is brilliant.
42:54It's really good fun.
42:55The sausage is really nice and pink and juicy, and the spices are great.
42:59The guinea phoil's cooked perfectly.
43:00The stuffing in the center is really full of flavor,
43:03and the bread to mop all that nice sauce up.
43:06It really is delicious.
43:07Everything about it was brilliant.
43:08Of all the things we've eaten today, just that gravy is amazing.
43:12It was so intense.
43:13So rich.
43:14Yeah.
43:14So flavorful.
43:15For me, this is right up there as a phenomenal main course.
43:19Well, it's a real shame, because there's two brilliant, brilliant main courses there,
43:25but we'll probably only see one of them again.
43:27Ah!
43:29Unless...
43:30Someone's got a wild card.
43:31Someone's got a wild card.
43:36You good, Jimmy?
43:37Yes, mate.
43:37You?
43:38I will be.
43:40It's pre-desserts next, but Cal's still got more chocolate eggs to make.
43:46Parfaits are setting now nicely.
43:48The biscuits are cool in there with the jam ready to go in now.
43:52Jamie's pre-dessert is inspired by the movie Chocolat,
43:55that's based on the novel by Joanne Harris from Yorkshire.
43:58This new shiny cardboard.
44:00Popcorn, popcorn, it's over here.
44:04Cal's dish is called It's Not a Movie Without Popcorn,
44:07and pays homage to the cinema itself.
44:12All right, chefs, you have three minutes to the pass for your pre-desserts.
44:15How are you feeling, chefs? You're nearly there.
44:17Where's that? The grave.
44:20While Cal loads cartons with popcorn ice cream,
44:23handmade pick-and-mix sweets and caramel popcorn,
44:27Jamie assembles koji biscuits,
44:30sandwiching frozen roasted barley koji cream and raspberry jam.
44:34Are you good, mate?
44:35Yeah.
44:36One and a half minutes to the pass, chefs.
44:38I'm ready, Jamie. Are you ready?
44:39I'm ready, mate.
44:45Service. Thank you.
44:56First, Chocolat.
44:58Frozen roasted barley koji cream in a koji biscuit
45:01with preserved raspberry jam.
45:03Based on the film Chocolat,
45:04written by Joanna Harris from Barnsley
45:06and starring Yorkshire-born Judi Dench.
45:15I love the biscuit, the texture of that.
45:17The texture's amazing.
45:17Perfect. It's delicious.
45:19Yeah.
45:19It's a little bit like peanut butter and jam.
45:21Yeah, the jam cuts through.
45:22I just love the crunch on that biscuit,
45:25and it was, like, so sophisticated.
45:26And we also have It's Not A Movie Without Popcorn.
45:29Popcorn ice cream, strawberry hearts,
45:31fizzy cola bottles, lime bears and chocolate candy,
45:34celebrating the act of going to the cinema
45:36and classic cinema snacks.
45:38How great does that look?
45:46I love the concept.
45:47I love the idea.
45:48It's not quite worked for me.
45:49It's a bit...
45:50It's a bit too many things kind of all going on
45:53with no particular focus.
45:56It's really good fun,
45:57but it's, you know,
45:58it doesn't really work as a producer.
46:00You don't get many opportunities
46:01to eat a homemade cola gummy,
46:03which is really fun.
46:04But, as you say,
46:05this is proper focused.
46:07I think, Frank,
46:08do you feel like you're at the cinema?
46:09I completely agree.
46:11It was...
46:12It had great novelty value,
46:14but as an eating sensation,
46:17the ice cream was...
46:18That was just amazing, I thought.
46:20Yeah.
46:21Shall we lift the one that we think is best?
46:26Case closed.
46:33Can't believe no-one's here to see this.
46:35My big moment.
46:37It's the final course,
46:38and it seems Cal's chocolate eggs
46:41are a resounding success.
46:44Chocolate eggs yesterday,
46:45I got them too thin.
46:47Today, I've just got the chocolate
46:48at the right thickness.
46:50I'm actually having trouble
46:52breathing at this point,
46:53because Cal and Jamie,
46:56as they've been all week,
46:57have been neck and neck.
46:58Both of them have delivered
46:59incredible dishes,
47:01brilliant technical skill on display,
47:04emotional connection to the brief.
47:05Both of these chefs
47:06are worthy winners,
47:08and both have desserts
47:10that have potential
47:11to be a perfect 10.
47:16Jamie's up first.
47:17The sponges,
47:19nice and gooey and warm.
47:20The crumble,
47:22and the rhubarb are there,
47:24ready to go.
47:25The rhubarb tops,
47:27and I'm ready to pack-o the sorbet.
47:33First, we have rhubarb in black.
47:36Yorkshire rhubarb sorbet,
47:38warm Yorkshire park-in,
47:39poached rhubarb,
47:41ginger biscuit crumble,
47:41and stem ginger aerated custard,
47:44celebrating the film
47:45The Woman in Black,
47:46a chilling adaptation
47:47of Susan Hill's
47:48classic ghost story,
47:50filmed partly in Yorkshire.
47:54Are you measuring parking, chef?
47:57I'm just checking they're still
47:58all really nice and gooey inside.
48:00They look nice and gooey inside.
48:01Are they slightly bigger?
48:02Yeah, I've listened to
48:03what you guys had to say,
48:04so it's a bit more generous.
48:05This dish was wonderful.
48:07You scored a nine.
48:08I felt like I was close.
48:10I'm assuming we're looking
48:11for the tent.
48:12Yeah, I'd like it.
48:13It smelled of rhubarb.
48:14It's beautiful.
48:15Good luck, chef.
48:18When you see something
48:19you've written come to life,
48:20what's more common?
48:21You go,
48:22oh, that's not how I saw it at all,
48:24or yes, that's exactly
48:24how I saw it.
48:25More common is just like,
48:27oh, you just see the bad bits,
48:28don't you?
48:28I don't know.
48:29I always pick up on negatives
48:30about myself, my own food,
48:31or stuff like that,
48:32and I think that means
48:33that you're hypercritical of yourself
48:34before you're always
48:35going to perform better.
48:36Yeah, if you ever thought
48:37that was brilliant,
48:38why would you ever do another?
48:38Yeah, yeah.
48:39Yeah, pushing for better.
48:40Yeah.
48:42I love this dessert.
48:43Rhubarb, I think it's my favourite.
48:45With custard.
48:45With custard, yeah.
48:46A bit of crumble, yeah.
48:48Jamie starts his bowls
48:50with the parking
48:51topped with poached rhubarb.
48:53Jamie, you've got ten minutes
48:54to the pass, chef.
48:55Ten minutes.
48:57Rhubarb sorbet is next.
48:59Oh, I can't wait
49:00to eat all this.
49:01All the leftover rhubarb.
49:03Aerated stem ginger custard
49:05follows.
49:06Each bowl is finished
49:07with a ginger crumble soil.
49:09Nice.
49:09That is already better
49:10than they were there.
49:11What, is that less crumb, Jamie?
49:13Less crumble?
49:13A little bit.
49:17You slice the top
49:18of your rhubarb,
49:18make it look like
49:19the top of the rhubarb, yeah?
49:20Yeah.
49:24Service, please.
49:30Yeah, I'm pretty done.
49:53I'd like slightly more
49:55zing from the rhubarb,
49:56but other than that,
49:58I love it.
49:58I think, I love the flavours,
49:59I really, really, really
50:01like the texture of the parking.
50:02For me, the main thing is,
50:04I kept thinking
50:05I was going to set my hair
50:06on fire with this candle here,
50:08so I was eating
50:09the whole thing like that.
50:11I love the layering.
50:13There's something
50:14felt a bit kind of
50:16archaeological about
50:16digging into it
50:17and wondering
50:17what was underneath.
50:19And when I got to the parking,
50:20I was like,
50:20whoa, buried treasure.
50:22It did feel a bit spooky
50:23at the start.
50:24It's like kind of
50:25uncovering a grave.
50:27The texture of the parking,
50:28I think, is the winner.
50:29It's like a freshly
50:31baked cookie dough.
50:32I think it's a great dessert.
50:34It's not quite banquet.
50:37I'm not worried
50:38about setting my hair
50:39alight, though.
50:41I can see how
50:42that happened now.
50:43Yeah.
50:43I've had this dish
50:44once before.
50:52Last one, Cal.
50:53Last one.
50:54Yeah.
50:55I was at the lovely
50:55sour cherry mousse.
50:57Sure is.
50:57Your chocolate shells
50:58have come out perfectly.
50:59They have.
51:00Beautiful, shiny, gorgeous,
51:01just as you want them.
51:02Just as I want them.
51:03You've got an eight
51:03for this dish.
51:04Yeah.
51:04You had a little problem
51:05with getting your shells.
51:06So there were a couple
51:06of cracks and things.
51:07The problem yesterday
51:08was the chocolate
51:10was too thin.
51:11Right.
51:12The other couple
51:13of bits of feedback
51:13were slightly more
51:15of this mousse
51:15and more of the
51:16pistachio cream a little.
51:17What do you think about that?
51:18Yeah, so I'm going
51:19to do both of those things.
51:20Cal, it's just brilliant
51:21having you in the kitchen.
51:22I love it.
51:22Thank you, mate.
51:23Let's get the big ten
51:23for this one.
51:29Alien.
51:30Dark chocolate tempered egg
51:32filled with pistachio cream,
51:34pistachio cake,
51:36cherry mousse,
51:38candied pistachios
51:39and chewy sour cherries.
51:41Award-winning director
51:42Ridley Scott
51:43from South Shields
51:44is celebrated again.
51:45This dish is inspired
51:46by the Alien film poster
51:48from 1979.
51:50It sounds delicious.
51:52It's a great idea.
51:52Great image
51:53to draw inspiration from,
51:55isn't it?
51:55That iconic cracking egg.
51:57Yeah.
51:57Can't wait to see
51:58how it turns out.
51:58Yeah.
52:00Carol pipes
52:01pistachio cream
52:02into the eggs
52:03followed by pistachio cake.
52:05With them being a bit thicker,
52:06probably, like,
52:07less likely
52:07to crack under pressure.
52:09Yeah, exactly.
52:09This is topped
52:10with the cherry mousse
52:11and sour cherries.
52:13I like that nice
52:14sourness
52:14from the cherries.
52:15He melts
52:16the chocolate eggs
52:17slightly,
52:17allowing the two halves
52:19to be stuck together.
52:21It's the best dessert
52:22I've ever done
52:22in my entire life
52:23now I need to do four more.
52:25Right,
52:25I want you to go around
52:26in pistachio,
52:27but I want more on
52:28than yesterday.
52:28Cal, you have 11 minutes
52:29to the pass, chef.
52:31I'm just going to take a time
52:31and make sure they're perfect.
52:32How's it looking?
52:35Oh, she's beautiful.
52:37Sure is.
52:37Loads more mousse,
52:39loads more pistachios,
52:40loads more everything, really.
52:41If Paul could see us now.
52:45Smart, mate.
52:46Very smart.
52:52Let's go.
52:53Service, please.
53:06I love it.
53:07I love it.
53:08Oh, that's amazing.
53:13Wow, it looks incredible.
53:20Oh, oh!
53:23Oh!
53:30I think the presentation's great.
53:32I think the inside filling's actually really nice,
53:35but I feel like there's too much chocolate.
53:36I was expecting something cold in there.
53:38I don't know why.
53:38100% that's what I was thinking.
53:40I was thinking it needs,
53:42I need an ice cream to break it.
53:45The dessert is actually quite,
53:46it's delicious and it's heartfelt
53:47and it's warming
53:48and it makes you feel comfortable
53:49when you eat it.
53:49Totally see that.
53:50The presentation was sensational
53:52and the physical act of cracking into that shell
53:55and the bit of crunch felt like you're cracking into a bow
53:58and, yeah, you're right,
53:59there's a sort of disconnect
54:00between the concept and the taste in the end.
54:02I love the way the sour cherry came through,
54:04though, that was really, really special,
54:06but I found myself looking for it.
54:08In the context of a banquet,
54:10just putting it on the table would have got a cheer.
54:13This, by far, for me,
54:14was the best impact presentation...
54:18Oh, yeah, Miles.
54:19..that I think I've possibly seen on Great British Menu.
54:25Getting my head around the kitchen
54:27and the way things were,
54:28it was a pretty challenging task.
54:30Any easier third time round?
54:31I knew exactly what I was walking into today
54:32and things still are so stressful.
54:47Chefs, welcome.
54:49We've had a very intense week, have we not?
54:51Yeah.
54:52It's honestly been extraordinary
54:54to watch you two cook.
54:55A kind of harnessing of the whole spirit of this competition,
54:59exactly what it's about,
55:00so thank you very much.
55:01So there's just been some phenomenal food,
55:03ingredient-led,
55:04but then on top of that,
55:05the storytelling has been just absolutely enchanting.
55:09Who cooked the alien dish?
55:11For me, genuinely,
55:12one of the best presentation plates of food
55:14I think I've ever seen on Great British Menu.
55:16It was an amazing entrance,
55:18a brilliant piece, a brilliant dish.
55:19Thank you, Chef.
55:20So who cooked Moreland Memories?
55:21Me.
55:22Oh, my days.
55:23Like, I don't know anything too much about food,
55:27but I know about story,
55:28and when that arrived on the table,
55:30it was so emotional.
55:32That was not what I was expecting today.
55:33It was, like, sensational without being gimmicky,
55:36just, oh.
55:37It was...
55:37I will never forget that dish.
55:41Look, Chefs,
55:41we're not going to make you wait any longer,
55:43and it's got the result.
55:46Chefs.
55:47So the winner of the North East,
55:48and going through to cook at finals...
55:57..is...
56:02..Jamie.
56:04Well done, mate.
56:06That's a shock.
56:08Incredible.
56:09Really?
56:10Yes, really.
56:12Listen, both of you, exceptional talents.
56:14Wonderful cookery,
56:15but I think, for me,
56:17the pig's blood sauce,
56:18I just thought was fantastic.
56:19It was so deep,
56:20it was so flavoured.
56:21A really unique and individual style of cookery
56:23that I absolutely fell in love with.
56:26Yes, Jamie,
56:26in your calendar chef's dish,
56:28I absolutely love to give it a 9 out of 10.
56:29I mean, who knew he could get so much out of a sunflower?
56:33Commiserations, Cal.
56:34The full Monty dish
56:35has got to be the highlight of my time here so far.
56:37I mean, we had so much fun in the chamber.
56:40It was really, really well thought out,
56:41and the flavours were great.
56:43That gravy,
56:44I will never, ever eat another gravy.
56:46Sunday roast is ruined for me.
56:49I hope not.
56:50I mean, you've definitely done the region proud.
56:52There's no two ways about that.
56:54It was just treat after treat after treat all day.
56:56Frank, thank you so much for working so hard.
56:59And we'd love it if you would join us for the banquet.
57:01Oh, definitely.
57:02Congratulations to both of you, though,
57:04because it's been an incredible week.
57:07Thank you both so much.
57:08Cheers.
57:11Outstanding, chef.
57:12Thank you, guys.
57:14I'm still in absolute shock.
57:16I can't quite believe it.
57:17It's been a real competition all week,
57:18and I'm just, yeah,
57:19I don't think it's quite sunk in yet.
57:21It's hard not to be just devastated, to be honest.
57:23Like, I've thought,
57:25I thought this was the year
57:26that I could definitely get one to the banquet.
57:27I honestly didn't see it coming.
57:29Jamie's a hell of a chef,
57:30so he's, you know,
57:32he's definitely,
57:32know if he's in good hands.
57:34I think everyone back home will be really proud.
57:35I'm sure they're going to go mental when I tell them.
57:41How you doing?
57:42Unbelievable.
57:44From the start,
57:45those two canavetes that came in,
57:46you could see they were neck and neck all day long.
57:48The cooking was exceptional,
57:50but the thing that actually really grabbed me
57:52was the storytelling.
57:53It was powerful.
57:54Cal won the starter,
57:56and then the fish.
57:57His fish dish isn't a bad one.
57:59No.
57:59It's just not quite as good as the one that won.
58:02And then those two main courses,
58:04I mean, they're storming main courses.
58:06Unbelievable.
58:07And then the desserts.
58:09Both desserts,
58:10they genuinely had me a little bit nervous and scared.
58:12And they scored the same.
58:13Yeah.
58:14The way we were both cooking,
58:15I'm like,
58:15must have been the closest thing on planet Earth.
58:17Yeah, it was good.
58:17Losing Cal as a chef in this competition
58:20is pretty heartbreaking.
58:21It is.
58:22There's a couple of those dishes
58:23that are up there
58:23on my wild card list.
58:26And on mine, absolutely.
58:27Cheers, mate.
58:28To the North East.
58:28Hope you get one to the banquet.
58:29Well,
58:30you're welcome.
58:32Let's do it.
58:51Well,
58:52you're welcome.
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