#fullmovie #engsub #tvseries #trending2026 #dramaseries #romancemovies #fullhd #Great British Menu - Season 21 - Episode 16: Northern Ireland: Starter and Fish
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00:02hold the popcorn this week it's talented chefs from northern ireland creating dishes worthy of
00:08the red carpet you okay this year using movies as their inspiration the uk's finest chefs are
00:21competing over six courses for the ultimate accolade cooking at a star-studded banquet
00:27at liverpool's saint george's hall they'll need blockbuster dishes to impress their mentors
00:34veterans of the competition both trusted old hands and new faces who will eliminate the lowest
00:41scoring chefs each day until the final two face our exacting cast of judges it's interesting just
00:49perfect that's delicious yeah who will add their name to the glittering list of great british menu
00:55winners i'm just a girl standing in front of us asking to love my food
01:13this week the top chefs from northern ireland are competing to win a place at our finals with dishes
01:19celebrating hit movies from their nation i'm looking forward to some epic scene stealers
01:26calum irwin from bally claire is first to step up to the plate just 27 he runs his own private
01:33dining business it means a lot to me to represent northern ireland also being the youngest ever
01:39competitor from the nation a bit of a pinch me moment christine's originally from south africa
01:44but northern ireland is now her home came on a plane and never looked back nice to meet you i'm
01:49calum
01:50christine nice to meet you she's head chef at leser at finlock in county fermanagh i ran one of the
01:57only all-female kitchens in northern ireland so the pressure he's on to win a little bit nervous yeah
02:04it's getting real after working around the world marion has moved with her family to belfast where she
02:11runs a french bistro and teaches in a cookery school lovely to meet you i'm focused full of energy and
02:18i'm
02:18prepared two women yay i need a man now the final chef is lawrence from ballymena he heads up a
02:28supper
02:28club specializing in fish how are you hi you were here last year yeah yeah i was is this the
02:34first
02:34time for everyone else last year illness forced him to leave after pre-dessert i'm tremendously proud
02:40to represent northern ireland again this year i think it's about time the northern ireland got to
02:43share the banquet again having a great yeah chefs welcome to great british menu how are you feeling
02:51good you're all here because we've invited you because you're some of the best chefs in northern
02:55ireland of course now we will start as we always do with the canapƩ be elegant be wonderful and let's
03:03get this in the can shall we yes yes i'll see you in a minute chef thanks their dishes will
03:12be scored
03:12by a veteran chef who's a past winner of the competition their rankings in the canapƩ will
03:18be used to decide any tie break later literally just sliced my finger first action grab a glove please
03:27bandaged up and back in play lawrence is making a wild garlic taco filled with dry aged sea cream
03:34just making a little delimulsion
03:39i've cooked down milk and i've added in a bag of crisps so that it's like a potato dough
03:44it's something that my mom has made since i was a kid christine's unique ingredient is flavoring a
03:50cheese and onion donut and catalan cream smells like a bag of crisps and that's the point
03:58callum's gone for a classical beef tartare tart with horseradish emulsion and truffled egg yolk
04:05it's important with the tartare to keep it very fresh so i'm just giving it this first slice
04:08back into the freezer keep it cool
04:13marion's making shoe pastry gougere with a chestnut and whiskey filling
04:19i forgot to try it just a bit more salt
04:25christine's using more crisps in her cheese and onion catalan
04:31that's split
04:35christian you okay the catalan split i just got some double cream to just emulsify it back again
04:41again let's breathe like um we'll be fine
04:46i've come to talk to you about your veteran and who that might be akhtar islam sally abbey jean del
04:53paul spencer metzker spencer and timidesmi i loved sally i love also john del paul do you think it
04:59would be useful to have chefs who just come through the competition like that yeah because they're quite
05:03fresh to the kitchen some of some of the older chefs so it's been a while since they've been on
05:07so like
05:11akhtar islam he's a little bit hard on some of the chefs so that'll be a good like test i
05:16think
05:16anyone would put the fear of god into me that walks through there think about them as your friend
05:20and also your very very very very critical parent
05:27judging the competition today are two chefs who won only last year all through their finals they
05:34were neck and neck with near perfect scores both getting dishes to the banquet you have one and a
05:40half minutes now they're a double act again i need two of each on the pass all right chefs
06:03so do you want to tell us what we've got yes you have a gougere filled with a chestnut cream
06:09with
06:10some irish whiskey oh and you have some blue cheese as well cool so what have you made for us
06:17wild
06:18cornish sea bream that's been dry-edged for five days with some fermented wild garlic capers there's
06:23a little dilla motion on top and it's in a wild garlic taco shell a cheese and onion donut stuffed
06:29with a sherry jowl and on top you have a cheese and onion catalan with some crispy potato skins
06:36we've got a classical beef tartare redirect tart at the base we've got a horse relish emulsion truffled egg
06:42yolk around the side and then fresh truffle on the top
06:46sally you're going to be judging the starter course and john you are going to be looking at the fish
06:52i really want to see that you've put a lot of thought about how you're connecting that dish
06:57to the movie and to the brief i want no stone unturned i want flavor and i want to see
07:02you guys on the
07:03plate thank you very much thank you see us there yeah yeah i was like oh i feel like they're
07:12going
07:12to be like good cop bad cop they've just went through this experience last year they're going
07:16to know what it takes to get to the banquet i'd like you to rank each one for me in
07:21terms of your
07:21least favorite to your favorite last place we're going to put marion the chestnut was a bit too
07:28claggy and it was too big a bite for one go a really good showcase of um no nourish ingredients
07:36there oh i hate whiskey no fine nice no problem great balance in third it's gonna be callum with
07:43his beef tartare i think the textures were nice but the tartare itself was a little bit under seasoned
07:47i would have looked like something to blow me away a bit more first up nice strong flavors
07:52punchy yeah yeah nice second place is going to be christian the cheese and onion was a great
07:57flavor combination really just sung on your mouth i think it was really really good your acidity is
08:02lovely in here thank you so much nice and so that means in first place it's got to be lawrence
08:06bright
08:07vibrant acidic it also got a really nice crunch from that taco shell perfect sizing got so much flavor
08:13in such a small little bite nice nice oh very fresh full of flavors do you think we're in for
08:21a good
08:21week's eating from these chefs it's a positive start i'm really looking forward to eating some good food
08:26this week he sounds like he's going to be a bit tough tonight good luck guys let's get cracking yeah
08:35the starter is the first scored course and must be plant-based and celebrate filmmaking linked to
08:41northern ireland i got my starter to the banquet so i know what it takes i want to see emotion
08:48on the
08:48plate i want to see bags of flavor and i want to see flair marion was allowed to start her
08:54bread
08:54earlier to give it time to prove my dish is beware of the roses the inspiration is the movie the
09:02school
09:02for good and for evil it's all been filming belfast there's this scene in the movie when she entered
09:07the blue forest and the flowers are in the bushes and they try to bite you um so i'm gonna
09:13do a beetroot
09:14rose and then i'll have some forest floor and i'll have some salsify i will deep fry that to create
09:19the thorn of the roses and what's going with the beetroots i'll have a vegan brioche and i'll have
09:26a smoked celeriac and apple butter you had me at butter you had me at butter
09:35the inspiration for my dish is mark cousins anthology documentary the story of film and odyssey
09:42he's from belfast and my dish is called a gastronomic odyssey okay so i'm doing a black
09:48and white ravioli so it'll mimic the film reel it's going to be stuffed with a vegan cheese almost
09:54like a i can't believe it's not ricotta but then i've got a courgette flour sauce that i'm going to
10:00split with the roasted tomato oil usually you wouldn't make a ravioli without putting an egg into
10:05it it's quite sticky it's quite hard to work with but i feel like someone would eat this and
10:09not recognize it as vegan pasta kristin's dish is rooted to the ground and the sea to evoke the
10:16true story of a wailing sailor helped by his wife to overcome the trauma of a shipwreck
10:24so the title of the dish is called the root and tide the inspiration is northern irish actress
10:29michelle fairly and she plays the wife in the film called in the heart of the sea so this dish
10:35is an explanation of the trauma and the ending of where they need to be is like rooted to the
10:40ground and rooted to reality right right perky
10:45i'll be making a beetroot tartare beetroot is like strong earthly flavors so i'm making a dashi to add
10:50that a little bit of ocean taste to it and then a golden beetroot macadamia butter nice what's
10:55happening with these jalapenos those are going to be going into the macadamia peanut pesto it'll be covered
11:01by a charcoal sesame crumb and then a baby glaze beaded on top to make it look like it's rooted
11:06in the
11:07ground
11:12the inspiration behind this dish is dungeons and dragons honor among thieves which was all shot in
11:18northern ireland the dish is then called enter the dungeon the hope is to represent literally a
11:24dungeon in a treasure chest and then you're digging through the treasure to seek the key of reawakening
11:28i see a big pile of jerusalem artichokes i've got a nice clean white jerusalem artichoke puree
11:33i have some crisps which i'm going to dye with beetroot powder spinach powder and gold spray to represent
11:39the jewels and then finally we've got some braised artichokes and all these lovely fresh herbs what's
11:46happening with these i am making a nice clean dill emulsion what's the biggest worry probably that
11:51it's not too simple um and that i'm not pushing the boundary enough lawrence simplicity in this dish
11:56but simplicity can be the key and i'm a massive nerd and they saw like i love the brief as
12:01well
12:02best of luck everybody thank you thank you
12:11lawrence is making a fragrant herb infused broth this is a vegetable nage and that is going to be
12:17the base of my courgette sauce lawrence's dish the gastronomic odyssey i'm just a bit concerned that
12:25all of the other things in that sauce will overpower the courgette flour just got to keep you on your
12:30toes we are going to be making a toasted dashi so i'm going to toast the combo now on the
12:37barbecue
12:38christine's dish root and tied got the tartare the butter the pesto they're all kind of saucy aren't
12:45they what's in there that's the star of the show that just needs to summon out we have the braised
12:51candied artichokes just giving them a wee blanche to make sure the skin isn't too tough you can make
12:57a jerusalem artichoke puree you can roast some jerusalem artichokes but i don't think there's
13:01anything on this dish that i'm just like oh my god i can't wait to eat that marion has colored
13:08her
13:08brioche red to resemble the knotted handkerchiefs featured in the film the school for good and evil
13:14beetroot and brioche for me is not a match made in heaven so i really hope that she's thought about
13:20all the layers of flavor second proof she's also making a crumb i have some black olives some panko
13:27bread as well i'll put some time so i can have a nice crispy black flour for the forest
13:38back home in belfast marion is head chef at the dark horse as well as hosting a podcast
13:44and teaching at the city's cookery school
13:49growing up my grandmother in normandy has a hotel restaurant so her kitchen was my playground then i
13:57started to work in restaurant then we moved to washington dc i was a private chef and then we
14:03arrived here with my family in belfast here in the dark horse it's always about the taste with good
14:09food simple food and yeah that's us belfast is such a vibrant city people are lovely it's home now so
14:21very proud to represent northern island service please
14:29now i'm working on my beetroot roses the beetroot have been cooked and cooled in beetroot juice cumin and
14:36mace and then i will build them with the blackcurrant pickle juice that i'm making right now
14:45kristin has charred peppers and jalapeno chilis we put it in killing foam individually so it steams faster
14:52the skin comes off quicker she's also steaming beetroot for her tartare a little bit longer
15:00she blends the green pepper and jalapeno with coriander parsley macadamia nuts and peanuts for a pesto
15:08and i'm just covering the artichokes with the almond milk and that just keeps all the heat in there
15:14cooks everything evenly the mac ravioli every every recipe would contain egg in it so this is something
15:20i've just had to kind of figure out myself no one's like really stressing yeah i like to have some
15:32uneven petals at the end the nuclear prizes mission accomplished mega black do and still have a white
15:41apron he's also developed his own vegan cheese a lot of trial and error to try to get it to
15:48the nice
15:48consistency the cashews give a nice bit of fat into it dehydrated dashi powder and some nutritional yeast
15:55so that gives the the nice funky cheesy flavor
16:00originally from balamina lawrence trained as a chef in belfast before working around the world
16:06just a few months ago he started a residency in london by day this is a working fishmongers
16:12and then by night we just like jazzed it up a little bit and turn it into like a nice
16:17dining room
16:19i had a different entry into the industry i actually studied film studies for four years
16:24at university i'm really excited to to put these two loves of mine together
16:30so it feels great again to get the chance to represent northern ireland i've been practicing my
16:35dishes like non-stop i want to get to the judges and it sort of feels like there's a little
16:40bit of
16:40unfinished business
16:48layers of the pasta dough are rolled together laminating it gives it that extra strength and
16:54that extra like elasticity that you're going to be missing from like an egg dough so it takes
16:59about twice as long
17:05they're chestnuts i'm going to take them up and a bit of vegan butter finish it with a touch of
17:09sage
17:10puree is coming up nice braised artichokes are on there will take a while they were of love
17:17have you got something i can try yeah i'll let you try the maple and sherry vinegar gastric so
17:21just equal quantities of maple and sherry maybe slightly behind but we need a push and hopefully
17:26we can get to a level that you were at last year fantastic they're all ready
17:32kristin's beetroot tartare will be dressed with a vinaigrette it's like rice wine vinegar sesame oil
17:38lime juice sherry vinegar a lot of acidity in it and then just a red onion looks good looks like
17:45a
17:47milkshake so this medulla mulcher we've got fresh dill flatly parsley
17:54like marion she's also made a black crumb like adding the limes is hot so that it can
18:00extract the oils this is boiling over i'm just going to take it off for you okay thank you
18:08filmmakers are going really well it needs to remain like a little bit sticky so i can laminate the black
18:12onto the white marion's made a smoked apple and celeriac butter for her dish steamed around the
18:19forest roses in her film hi marion have you got anything that i can try i had a little bit
18:25of
18:25the forest floor it's a bit salty because i want this to cut with the earthiness on the beach roots
18:30first stop this morning i know oh my goodness it's just like right in
18:34the crumb is a hopefully a good indicator of nice flavors i was a little bit worried about
18:39the brioche they look a little bit dry from the outside i'm so nervous now christine's tartare is
18:46smoked callum turns his artichoke crisps into treasure chest jewels for his dungeons and dragon
18:52steamed dish and then we'll have a little bit of gold because what dungeon doesn't have gold and it's
18:58lawrence adds chardonnay vinegar and his seaweed nage to the courgette flowers for his sauce
19:06marion begins plating with the forest floor crumb
19:10then i'll finish with some raspberry vinegar it will cut through the earthiness
19:18so i'm just gonna put some salicyfila thorn all around the plate marion you have five minutes very
19:25good thank you you're gonna be on time chef yeah i think yeah i'll be i'll put just a little
19:32canal
19:32of butter here yep you want the gap for the butter here correct yes that's perfect looks great
19:41okay marion you've got one minute till you do on the pass please very good all right
19:51there we go it's called beware of the roses and the inspiration is the schools for good and evil
19:57amazing let's go let's go good luck good luck chef thanks i was worried about the idea of the rose
20:04but actually it looks kind of sharp
20:14gets stuck in yes i like the texture it's not too soft and do you think you've really packed that
20:22punch of flavor into those beetroot i think i'll add more cumin more mace just to have a little bit
20:28more
20:29flavor brioche is very very good the brioche itself like it needed like a touch more salt
20:36and this bright pink brioche is that the texture you were after it was the texture i was looking
20:41for and do you think the dish comes together as a whole yeah i think the smoked uh butter helps
20:46to
20:46have this link between all the elements butter's a bit like hummus it's really rough and chunky
20:53nearly a ramalad it does seem like there's missing like a real punchy sauce to sort of bring it all
20:58together so what would you score yourself a seven i think the beetroot can have a bit more flavor
21:04i would say a six six yeah i think it's six is on the board
21:12could someone just keep stirring this courgette sauce for me thank you very much
21:16lawrence you've got five minutes to the pass give me like three lovely pieces of dulse in there
21:22his dulse has been harvested from northern ireland's north coast legend there's a lot of heavy
21:28blending going on intense energy the little basil there on top of the courgettes lawrence just use
21:35those minutes to make sure it's really really how you want it if you don't mind i'm just gonna try
21:40to do this a little bit on my own we're feeling a bit a bit crowded here don't worry thank
21:45you guys
21:46it's finished with micro alliums cucumber flowers and purple basil welcome the pop of colors
21:55the courgette sauce is split with roasted tomato oil
22:02so basically what we've got in front of us is a visual representation of like the start of film history
22:07with an old film reel and then we're bringing it to life in the modern day with the modern lens
22:12so the title of my dish is a gastronomic goddessy fantastic thank you chef
22:18good luck
22:30i think the link is amazing visually very very good
22:35is that the texture that you were going for with the pasta i quite like a pasta when it is
22:40like
22:40toothsome and al dente where he's used the charcoal in the pasta is quite tough
22:45the rest of it's quite tender actually yeah i can't believe something really implicit with the cheese
22:51so that cheese filling have you got the flavors that you wanted yeah well i can definitely taste the
22:55nutritional yeast and the little umami but i do have that nice funk going on in my mouth
23:01just the sauce for me there's a bit too much oil are you getting courgette flour i'm getting more
23:07tomato me too and do you think you can really taste that courgette flour in the sauce i think it's
23:13subtle so lawrence what would you score yourself for this dish oh there's two or three rooms for
23:18improvement so i'd say it's a seven i might give it an eight i think that the charcoal as you
23:23said
23:24it's hard to go through strong it yeah i'll give it an eight i think it's a lovely dish
23:32next kristin's tale of a sailor needing to be rooted to the earth and the sea to overcome a
23:37shipwreck she's made her steamed beetroot into a tartare do you need help on anything um i'll call
23:44if i need help all right yeah i just need to make sure oh no oh my god all of
23:52my dressing just fell
23:53in here oh no i'm just gonna like rent it off a bit we'll be fine kristin you've got 11
23:59minutes
23:59perfect thank you so much first green pepper and jalapeno pesto i'm really intrigued to see this
24:07dish come up because i have no idea what it looks like really no one has no seasoning in it
24:12with no
24:13dressing golden beetroot and macadamia butter sesame and charcoal crumb and finally the
24:23dashi glazed baby beets a misty morning yes so this dish is called root and tide and it's the
24:35inspiration comes from michelle fairly in the film in the heart of the sea let's go good luck chef
24:52even in the darkest seas we must hold on to the light we have that's nice
25:00so that feature is that how you wanted it cooked yes like it has a nice crunch to it so
25:05like the
25:05crunch of an apple i think the texture of both beetroots are quite similar and those three main
25:15components of the dish do you think they come together in harmony yes the creaminess of the
25:20butter and freshness of the beetroot with the spice of the pesto it works really well together
25:26i think the pesto but you want a bit more of that the dashi could have been used in more
25:31of a broth
25:32rather than a glaze calvin score it for me a six yeah i think the overall nice flavors there but
25:38because it is such a small portion you can go like you can go big on it says six yeah
25:43same for me
25:44we'll do six thank you very much i'll score myself an eight like the consistency of the soil i think
25:49it
25:49could have been a lot better and i think i would just maybe smoke the beetroots a bit longer
25:59finally it's calum just a little bit of vegan butter some sherry in there and a touch of sugar
26:05he's plating in a treasure chest with a tablet at the bottom so what is that dell emulsion
26:12artichoke puree oh see the three scrolls yeah can we just place them onto the pass please
26:19okay artichokes next someone could pass me the chestnuts and the burn was that that would be
26:24amazing there we go cheers
26:29sherry vinegar and maple gastrique laurence would you mind grading chestnuts all of it please
26:41all finished with nasturtium bronze fennel borage and mustard frill calum you've got 10 minutes yeah
26:48i think i'm going to be a wee bit early you sure pretty good to go i'm sure well you're
26:52already ready
26:53yeah oh properly early okay yeah well sure
26:5910 minutes is quite a lot early really really yeah actually it was a very simple well maybe two
27:05i don't know
27:12oh the name of my dish is enter the dungeon and it's inspired by the movie dungeons and dragons
27:20honor among thieves thanks guys all right good luck thanks andy see you
27:35so
27:35delve into the chest and cover the tablet and rewaken a story of legend
27:40lawrence think it is good yeah it was the prettiest dungeon i've ever seen
27:44so the candied jerusalem artichokes yeah i was quite happy with them
27:49i probably would have said the main artichoke would have needed like a touch more seasoning
27:53yeah if you eat it all together it works seasoning-wise on its own it definitely needs a little
27:57yeah and do you think the sage comes through in those chestnuts it's sort of just more of a back
28:03note could be a wee touch more i love the balance with the chestnuts and the antichoke it works very
28:10well
28:12and that puree if you think that's got enough flavor for me it was meant to be clean and white
28:16um i think it achieves what i was trying to achieve on this dish yeah there are some simple elements
28:21there but he executed them all really really well so what would you score this dish out of ten
28:26i think it's a seven i think maybe say a fruit element could be nice in there
28:30i'll probably give calum an eight for that i think i'd give him an eight too yeah i'll go for
28:35it night
28:41an interesting starter course i hate to say but i'm a little disappointed now having said that
28:47there were a couple of nice moments at the past calum did very well with his dungeon yes that came
28:52through very well and i think the film reel for me is inspired how was everything good i think it's
28:58hard to tell you know obviously last year she got to the banquet so if there's a judge that's
29:02intimidating in terms of this course that's her i think it's definitely her yeah if you're gonna push
29:07yourself at any point in your career it's in this kitchen chefs we felt that some of the starters were
29:21lacking the excitement and cinematic glamour that we're looking for marion for your dish beware
29:28of the roses the rose looked really sharp the beetroot did have really good texture but i didn't really
29:35get the spices coming through the brioche was lovely and soft but it lacked basic seasoning
29:43the crumb tasted really really nice but i did think there was too much of it
29:48overall the dish was a bit too dry it really needed a sauce or something wet to bring the whole
29:53thing
29:53together lawrence for your dish a gastronomic odyssey i think that this is a brilliant link to the brief
30:03the pasta was skillfully made but it was a little bit chewy the vegan filling was tasty i think it
30:11could have just done with a little grating of lemon zest and a bit of zinc on its own the
30:17courgette
30:17flour sauce actually had a really delicious flavor however i think you did add way too much of the
30:23roasted tomato oil it kind of overwhelmed the sauce with some tweaks i think it could score a lot higher
30:32kristin for your dish root and tide the link to the brief for me was a bit too obscure and
30:38it was
30:39really small you'd cook the beetroot for the tartare really well it had a nice bite the smoke came
30:46through however i didn't really get the impact from the vinaigrette as much the best thing for me on
30:53this dish was the pesto i actually could have spread this on toast the glazed baby beetroot did feel a
30:59little bit like an afterthought on top of the dish the black soil brought some much needed texture but it
31:05was lacking a bit of flavor callum for your dish enter the dungeon i really love the treasure chest
31:13the smoke and the scroll i really like the sweetness of that candy Jerusalem artichoke the puree was also
31:20well seasoned and nice and smooth the sage chestnuts for me just didn't bring enough to the plate
31:26this dish needed more to it more of a star you could have even taken one of the Jerusalem artichokes
31:32and stuffed it so that it had a more of a focal point so chefs to the scores callum
31:42i'm giving you
31:45a six we need you to turn up the energy so excitement to the plate lawrence
31:54i'm scoring you
31:57a seven get that sauce right i really think you could score quite highly
32:04kristen
32:06i'm scoring you
32:09a five i like the story you were trying to tell unfortunately it didn't really take shape
32:19i'm scoring you a five everything was just way too dry on the palate it is crying out for a
32:29sauce that
32:30dish next up chefs it's the fish course precision focus good energy yes yes all right we'll see you
32:37thank you thank you thank you okay it was brutal it was kind of yeah i mean i was just
32:44happy that she
32:44said she liked my pesto i was like yay
32:52i'm not gonna lie a bit disappointed but i'll just go and fight for it
32:56oh just a bit like just need to make sure the next round is perfect focus pre-group
33:07john is judging fish and the lowest scorer after this round will be out it's intimidating i'll be
33:13honest he won fish i mean last year at the banquet he's an exceptional chef
33:18i know what it takes to get a perfect dish across the line i want to see them really push
33:23themselves
33:23forward and make that fish sing callum's developing flavor for his dish with a muscle stock i'm just gonna
33:29add some garlic bailey peppercorns for a bit of fragrance the title is the muscle picker the
33:36inspiration is a short film created in northern ireland called the shore won an oscar the main
33:41character in the film is a guy called paddy so he collects mussels along the anterham coastline
33:45using a little bucket i've got multiple muscle elements today we've got multiple muscle elements
33:51that's hard to say isn't it it's kind of difficult we have pickled mussels and then we've got a beautiful
33:57muscle felute very classical paired with an amazing piece of halibut behind me here what are you most
34:03worried about on here my cuisson i'm a fish and when i'm pickling my samphire mussels it's
34:07imperative to actually cool it down otherwise the mussels become a wee bit gummy a wee bit chewy it's
34:11quite a naked dish again so make sure you get all your detail right yeah cool thank you enjoy
34:19kristin's taken inspiration from the tea drinking scenes in the drama about terminal illness ordinary
34:25love by northern irish director lisa barra disar the title of the dish is called steeped love i've
34:32how you'd steep a cup of tea oh like a tea bag a tea bag yes the pain and trauma
34:35you go through
34:36is going to be the monkfish everything that's on it is charred barbecued and then it's served with
34:41a pot of roasted chicken and lemon voluto which is the care and love and it's going with a sugar
34:47pot
34:48and in the sugar pot you'll have a chicken fat roasted potato crumb you're playing to my heartstrings
34:53i love the open fire cooking yes yes it's a lot of pressure all right chef thank you so much
34:59good luck so i'm starting with the champ bread here so now i'll cover this and we'll have our second
35:05proof the title is elegance and control and the inspiration is the movie 50 shades of gray but
35:12mainly the actor jamie dornan oh yeah gorgeous jamie dornan yeah so basically jamie dornan said that his
35:19favorite irish dish was the champ and the bacon so i have a lovely champ bread bacon butter as well
35:25my fish so i'm using haddock so had a tradition it cooks quite quickly i know i will wait until
35:31the
35:31last minute so i'm doing a fish chowder which is very traditional irish food but i'm using champagne
35:35so just to bring like a little bit of french touch in it what's the biggest worry oh that's cooking
35:40the fish and have enough flavors everywhere especially after the starter all right chef we wish you lots
35:45of love thank you very much you're gonna be fine my love i know what jamie dornan's favorite irish dish
35:51is because my boss's wife know his sister lawrence is making a squash puree to help celebrate the
36:01costume design industry which grew out of belfast history as the world's linen capital
36:07the title of my dish is under the seam and there's a seam under the scene okay i'm using every
36:14single part of the scallop so this is the base of my scallop skirt veloute i've smoked and dehydrated
36:19the roe i've got some wild cornish place oh yeah that's been dry aged for five days and then that's
36:25going to be stuffed with the scallop mousse i'm also sewing a dress out of fermented kohlrabi what and then
36:32you and you you're going to take apart the dress and finish dressing the plate i can't wait to see
36:37it
36:41so i'm starting with the monkfish so i'm just going to cut it off the bow
36:45all right we can go in with the mussels add some dry white wine a bunch of water
36:51callum's dish the muscle picker as a worry i think he hasn't got a lot to hide behind
36:55there's fish in the sauce so right that's it and this is great british menu we want wow
37:00like two of the other chefs he's creating a veloute a white sauce muscle stock fish stock
37:07and then finish it with a wee splash of vodka it's a nod to parry in the movie
37:13christine is using a chicken stock like a sunday rose kind of a concept in a veloute
37:19whilst lawrence is using scallop skirts nice muscle it allows the scallop to open and close its shell
37:24it's actually like got tons and tons of flavor it will go with his mousse stuffed place
37:30lawrence's dish under the seam scallop mousses can be really hit and miss i think he's got to get that
37:36really elegant really refined super smooth and shiny marion's working on the base of her chowder
37:41fish stock here a little bit of lemon freshness some fennel and a bit of star anise
37:48it's just to infuse chowder is all about building flavor in layers she talked about the champagne and
37:53then hopefully she's got some really good bacon on that section there so that that will give us some
37:56flavor but is it going to be enough kristen's making a lemongrass lime garlic and chili cure for
38:03her monkfish kristen's dish is called steeped love she's cooking that fish portioned on the fire so
38:09i'm worried that it could dry out and without even caramelizing properly she plans to get a sticky
38:15caramelization with an apricot and chili jam oh it smells good grew up eating barbecue fish my whole
38:22life so should be comfortable doing this i work at lizzie at finlock in flamenna northern ireland
38:39i fell in love with cooking from a young age i would take the train home from school i'd watch
38:45food tv my mom would come home to like thick strings of pasta laying all over the house hanging on
38:52hangers
38:53the passion creativity and the love for it has just driven me i'm very excited to be representing
38:59northern ireland when i first arrived it was dark wake up the next morning and the sun was rising and
39:06it
39:06like misty and i saw the most amazing view ever and i was locked in service
39:18i drop some chicken skin into the fryer now so i'm gonna make a the roasted potato chicken
39:24crumb that's gonna go in the sugar bowl oh crunchy have you got something for me to taste so i
39:31have the
39:32apricot kaffir lime leaf yes cutting leaf jam so this is the one that's going to be glazed on the
39:37fish do you think there's enough sugar in there to caramelize on that fire yes it's quite jammy
39:43so i'm making the scallop mousse what i've got in here so far is the really really lovely sweet
39:51scallop meat scallops are actually hand dived to go with her haddock chowder marion's serving cabbage
39:58i'm just cooking some bacon and then i will put the cabbage inside the pot adding some
40:06veg stock so we'll go in the oven now
40:12calum's mussels and samphire are in the cold pickle and he's toasting breadcrumbs to create pangu
40:18tato that's going to represent the sand on the dish it's important to toast these chili flakes
40:23to the stage to really sort of infuse it we add our anchovies we add our lemon zest
40:31bally claire born callum runs his own private dining company as well as being a part-time
40:36chef at the rabbit hotel just north of belfast my kitchen journey started 13 years of age as a
40:43kitchen porter in my local golf club funding my golf habit and i got into the kitchen i got involved
40:48they love the buzz i then went and studied culinary arts management at ulster university coinciding with
40:55that i got involved with a restaurant called the mother's club at which we won one michelin star
41:02i've always built my career here in north ireland so to be given the opportunity to represent this
41:06country means everything to me service please
41:14his muscle volute has reduced it's nice yeah i think it needs a wee bit more a muscle intensity
41:20we're sure i have the wee bit of muscle stock from earlier on so i'm going to add a wee
41:23bit more to it
41:24now i'm going to start mounting my butter i'm going to whip some butter and add the bacon in it
41:32she checks her champ potato bread when you tap it it needs to sound hollow the champ bread
41:40is supposed to be very moist perfect to put in the shoulder
41:46how are you doing maren yeah well all good so you got something for me to taste yes i have
41:51some um
41:52champ bread if you want to try one yes yeah love to so are you are you going to use
41:56one of the
41:56particular shapes for the dish i was thinking of maybe this one
42:21that's okay i'll do another one i'm making a little uh lemon pickle here and then i've got
42:29some apples to pick a pickle in it the volute is like strong and it's rich so that adds a
42:35really
42:35nice sharpness to the dish and like leaves you wanting more of that like rich rich like super
42:40tasty sauce he sandwiches the scallop moves between grind place fillets
42:49one of these chefs is going home at the end of this round they really need to make sure that
42:52their seasoning is right and that the cuisson and temperature of that fish is perfect on the pass
42:59it's hard to know when they cook the fish oh it's warm
43:05kristen's barbecue is up to heat but she's also waiting until closer to service
43:09to cook her monkfish just gives us a char in the meantime
43:12down whilst lawrence begins sewing his kohlrabi dress with edible thread celery fiber my mom's a really
43:21good upholster so she gave me a little little tuition last time i was back home
43:26carol
43:27marian's second cabbage is in she fries off garlic and onion for the chowder then adds cream and bacon
43:33fat just making sure i get a nice caramelization on the flesh side here and then it'll go into the
43:39oven for three minutes we'll go for that's a it's a big fish fish Callum's
43:48first to serve Flute is looking good it's like a hug we've got our buckets
43:53the buckets are similar to the ones used for muscle picking in his movie
43:58inspiration set in County Down
44:03Callum you got six minutes yeah perfect chef he's now finishing the fish we're
44:09looking for about 42 we're sitting just over so I'm gonna get out of the pan the
44:14chili and anchovy panguichato crumb is topped with pickled samphire we could
44:19just go a wee bit of rosemary and parsley and put five bits on each you're
44:23helping with your fish chef yeah I'm just okay basing it some frothing butter here
44:27you got four more minutes can I be a couple early yeah yeah that's fine just
44:31going to get a wee bit of the crispy dulse on top of this as well
44:42the title of my dish is the muscle picker inspired by a short film called the shore
44:47can't wait to taste this is great yeah good luck Callum good luck chef
45:02should we cut into it and see please
45:04please
45:07okay I'm happy you're cooking with your fish I think it's a touch over
45:12so it eats really well it's still really get delicate it was flecking apart there and your
45:17volute the flavors there we slightly lacking in the muscle probably slightly thicker it's a bit
45:23runny but it's a very tasty pickle muscles add a lovely acidity to it cooling down the pickle and
45:30up in it in hot has allowed them still to not become too chewy nice muscles and then the creme
45:35really gives you a kick in there what score would you give yourself a seven I think the flute it's
45:41a wee bit too loose the fish croissant is slightly off but again it's it's fine lines in that kitchen
45:45under pressure I'll give it a seven I'll give it a seven the chili is quite overpowering I kind of
45:51like the chili with it it gives a little bit of a kick in it okay I could say eight
45:54for me
45:59Marion starts cooking her haddock and Kristin's barbecue is now in full swing
46:05is that for your flute yes it's a tea party oh Kristin you've got seven minutes to the pass I
46:14might be
46:15done earlier she finishes off some barbecue corn with lime and chili smells fantastic okay the sherry
46:23vinegar and port infused leeks are in the bottom of the teacup with crispy fried leeks and the corn
46:31how's the croissant chef it's perfect yeah yes tell me when the jog the flute tape for you yes you
46:36can go on it now yes yeah Kristin you've got four more minutes to go I just need to pop
46:40this on and
46:41then just garnish them and they'll be all good wait so let that halfway I love a bit of chicken
46:46in my
46:46pistols okay perfect let's go so the dish is called Steeped Love and it's inspired by the
46:58film Ordinary Love by Northern Irish director Lisa Baden-Diesa this is your cup of tea over here and
47:05your sugar is a chicken fat and there's a potato crab is it now good luck luck thank you good
47:12luck chef
47:23I think this is a very cute presentation don't you script
47:29are you happy with how the monkfish has come out okay I think I just listed it a bit too
47:33long and the
47:34caramelization on the outside is that what you vision yes the little heat on the fish is gorgeous
47:41I love the corn and then your veloutƩ the consistency the flavor wise I really like that
47:49chicken flu tastes nice nice depth of flavor the rub on the monkfish you get a bit of the chili
47:54I
47:54think it's maybe slightly over and then your sugar which is your crispy potato skins is that exactly
48:00how you wanted it flavor wise yes Marian score please I'll give her eight I think it's a seven
48:06I'd give a seven as well dial up the umami or dial up the the acidity a little bit more
48:11for me
48:11I would score myself an eight because of the fish the texture of the fish I could have worked on
48:22the red room the red room maybe put the bread five minutes in the oven to reheat a little bit
48:29yes
48:33oh oh Marian you got six minutes to the pass perfect thank you you can put the chowder
48:42her second lot of cabbage is ready just in time
48:46elegance and control a binding agreement of curiosity consent and culinary pleasure
48:53leak oil finishes the chowder as Marian prepares her haddock she's cooked it and now she's refreshing it
48:58in the pan it's wrapped in Irish dulse and served with the bacon butter
49:11voila voila voila it is elegance and control and the inspiration is Fifty Shade of Grey and especially
49:19the actor Jamie Dornan so in order to open the box you have to like in the movie agree to
49:24the contract
49:25all right we signed it very good so you have the key that will allow you to unlock all right
49:31John good
49:31luck good luck chef thank you
49:34a bit drama
49:53happy with the fish cooking I think it was slightly overdone the fish was overcooked she cooked that
50:00fish really early mm-hmm because she started worrying about it I think yeah and then your
50:06chowder I like the acidity of the chowder maybe I put a bit too much lemon a lot of flavor
50:13in there
50:13the bacon adds a nice bit of saltiness the bacon butter is lovely the bread was really delicious
50:18what would you score yourself for this dish I'll give myself maybe a seven a little bit too much of
50:24lemon maybe proof more the chum bread and that definitely the fish I'll give it a seven it's gonna
50:30be a seven hi seven Lawrence is finishing his kohlrabi dresses Lawrence and yeah please I'm just gonna
50:44check final season on both of these guys thank you very much all right Lawrence you got five minutes to
50:48the pass yes chef thank you my place is in the oven it's just steaming I guess then he won't
50:54know
50:54whether his mousse is split yeah or whether it's set properly until it comes out of the oven it's
51:00quite stressful I'm just playing the butternut squash puree now and these plates are actually
51:06glazed with the with the scallop shell pickled apples and caviar are you happy with your fish
51:18uh yeah it's the way I want it chef how long do I have chef one minute left Lawrence wait
51:24you're
51:24gonna carve your fish no I thought it was great yeah that's great scallop skirt the lute and smoked and
51:35cured scallop row the real orange bit is where all the flavor is
51:46I can't believe this is kohlrabi it's incredible and flaxseed some smoked dulse what's that it's a
51:53blink blossom and some oyster leaf on it as well the title of my dish is under the seam and
51:58the
51:59inspiration is costume designers from Northern Ireland good luck
52:14the guest helps me dress the plate and takes on the role of of a costume designer so see is
52:20here
52:20so that's the skirt that goes on top of the fish your place I think I nailed that because it's
52:28also
52:29balancing the cooking of the of the mousse in there it's just like really really delicate really really
52:32soft it's probably missing a pinch of salt to be honest I think the texture of the mousse inside
52:39is extremely silky yeah how he poach his fish in the it's absolutely perfect and then your skirt
52:47for lute it's almost like a parmesan flavor you get off the skirt which you think is definitely in there
52:53I think the flute is really deep in flavor so Lawrence if you're going to score yourself on
52:58this dish what would you give yourself I really really want to get a nine for this dish if I
53:02had
53:03put a little bit more seasoning on that fish there or like brined it for an extra minute but it's
53:08probably going to be an eight it's a nine like it's perfectly cooked I think it's a nine very
53:14strong line I think like a just a pinch of Maldon salt on top how was that it was rough
53:24it was hard
53:24I guess all right how was everything uh yeah good glad I got that over with it was an amazing
53:31dish
53:31well done beautiful cheers I think we all stabbed it up so how are you feeling after the fish goes
53:36a
53:37lot more positive than the starters I think Lawrence is clearly a bit ahead of the pack the rest of
53:41the
53:41three definitely raised the game the story came through a lot better but there's still still some
53:45work they're just not running fast enough so they're all a bit neck and neck still yeah currently
53:52Lawrence is on seven Callum's on six and Kristin and Marion are both on five chefs some great scenes
54:02at the pass and a definite uplift in energy I still want more but we are getting there
54:09for your dish Callum for your dish the muscle picker the cookie of your halibut was good however
54:15the center of your fish I think lacked a bit of flavor and I think it'd do with a little
54:18bit of
54:18brining I liked your pickled mussels but then cooling down your brine and kept them nice and firm and plump
54:26the muscle voluta however lacked that muscle flavor that you were really hoping for it was just far
54:31too thin overall I don't think this dish had enough of an impact Kristin for your dish steep love I
54:40like
54:41the storytelling for me the caramelized monkfish on the outside was delicious however your fish was a
54:47little over your chicken voluta was split and very grainy on the tongue it's a pity because all it needed
54:52was a quick blitz and some butter just before serving I really like the crispy chicken fat crumb that
54:59added texture and flavors to your dish I think you could lose those crispy leeks though maybe look
55:03at putting some fresh slicey springed onions this dish has potential but it just needs a little bit
55:09more of that refinement Marion for your dish elegance and control I really like the Fifty Shades
55:18storytelling it was playful interactive but elegant all at the same time unfortunately you started your
55:26cooking on your fish just way too early and it almost felt rubbery on the plate your chowder was
55:32completely overpowered by the acidity that you added at the end the smoked bacon butter tasted really good
55:38but it got lost on the fish Lawrence for your dish under the scene I love the way that you
55:47brought the
55:47story to life and the kohlrabi skirt was very very clever the brining of fish and the cooking all came
55:53together really really well I would maybe carve the ends just to get that sharpness back on the plate
55:59I thought your mousse could have done with a touch less cream and obviously a little bit more seasoning
56:04the scallop skirt for lute I just think you could increase the punchiness of that I was searching for
56:08a little bit of texture the pickled apple was a bit lost for me in terms of your caviar it's
56:14a banquet
56:14I would add loads more it's really make it a bit more bougie so chefs to the scores Lawrence I'm
56:24going
56:24to score you an eight I loved how you're using everything and making sure there was no waste
56:35Marion I'm going to score you a five there were some problems on the plate but you really evoked
56:43the spirit of that film thank you Callum
56:49I'm going to give you
56:52a five we need more of you we need more of your ambition and your personality
57:01Christine I'm scoring you
57:05a six
57:07there's one point in it unfortunately Marion I'm sorry but you're going to be leaving us
57:11we've loved having you with us in the kitchen thank you so much thanks
57:15commiserations Marion good luck to the three of you thank you thank you chef chefs well done but I'd get
57:21some rest because mains and desserts are just as hard thank you very much chefs thank you thank you
57:27cheers good it's okay no surprise here well done you make me proud for dessert right yes I will
57:38it's nice to be in the competition it's nice to be with other chef when my fish was overcooked I
57:45knew
57:45it was the end I underestimated the competition completely I'm so grateful that I got through to do my
57:52entire menu anyone can make a mistake anyone can redeem themselves I still want to get the highest
57:59score possible with my main course and then my dessert I know I can do it I believe myself tomorrow
58:04we'll go again fight harder and keep pushing yeah there's some serious talent and some glimmers of
58:09really good cooking I just really want them to give me that award-winning performance and take this
58:14all to the next level oh I'm worried get a bowl a whisk are you gonna do liquid nitrogen situation
58:23that's serious please it's classic great British menu dessert drama
58:47you
58:49you
58:49you
58:59you
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