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Great British Menu - Season 21 - Episode 15
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00:00I am Phileas Gluteus Maximus, husband to split hollandaise, and I will have my meringue in this life or the
00:08next.
00:10We have two great champions battling it out in the arena, and what they do in this life will echo
00:16for 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? This promises to be an epic battle.
00:46Here we are. Yeah, how do you feel? Excited. Yeah, big day. Do it for the North East? Do it
00:51for the North East in Yorkshire.
00:54Third time returning, Chef Cal is well-matched with rival Jamie, owning Pine, a Michelin-starred restaurant in the wilds
01:02of Northumbria.
01:03And?
01:04Whilst Jamie is head chef at Mies in Yorkshire, gaining his own Michelin-starred just seven months after the restaurant
01:10opened its doors.
01:12How long on that sauce, Sarah?
01:13Both seconds.
01:14They both have menus as ambitious as the films they celebrate, from Hollywood blockbusters like Alien to award-winning British
01:22masterpieces, The 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.
01:33The guinea fowl Ballantine, hats off, was a masterclass.
01:38Cal was consistent, scoring nines and tens across the board.
01:41Damn.
01:43But did come a little unstuck with his dessert, scoring an eight.
01:46Almost too thin. You got time to go again?
01:49Nah.
01:49Judgment day's here. It's been a while since the North East have got one to the banquet. I hope I'm
01:53the 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, quickly followed by his dessert and a nine
02:08pushing him just three points behind Cal.
02:11It means a lot for me to get through on my first time. Obviously, I want to win.
02:15Today's winner will have the highest total after the menus are scored by chefs Tom and Lorna and new judge
02:21Phil Wang,
02:22as well as a guest responsible for writing some much-loved British movies.
02:28Good morning, chefs.
02:30Morning.
02:31Welcome to Judge's Day. Ready to share your brilliance with these judges?
02:35Yep.
02:35How about you, Cal? Third time?
02:37Third time is a charm, I hope.
02:38So, the slate is wiped completely clean. All of your brilliant scores of the week have gone.
02:43Today moves very fast, Jamie. You know that, Cal.
02:46It does.
02:46So make sure you get your larger tasks on as early as possible.
02:51Let's have a blockbuster day today. I'm really, really excited. I'll see you in a minute.
02:56Thanks, Andy.
02:59First job is just getting the guinea-fowl sausage on, and then after that, you get started on the shallot
03:04puree for the potato. I'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. I
03:14come for nines and tens, and I expect to get them.
03:17Whilst Cal cracks on with his guinea-fowl sausages, Jamie's working on a new addition for his starter.
03:24So it's going to be nice, crusty, white-reds glaze in a sunflower seed miso.
03:31In a sort of tear-and-share format, in the middle of the table. I think it'll take a lot
03:36to beat Cal. He'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. I'm just going to score with a razor blade and a blowtorch, just to
03:49render the fat down.
03:54Our head judge is Tom Kerridge, a don of British cuisine, whose restaurant empire includes the only UK pub with
04:01two 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, so I'm looking for a
04:12proper celebration of great ingredients from up north.
04:15So nougat d'Elys, 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, enthusiastic eater and stand-up comedian, Phil Wang.
04:34Ooh!
04:36Also taking a seat at the judging table, one of our first champion of champions and the only woman to
04:42hold a Michelin star in Scotland.
04:44OK, Altsman, you ready, please, Dave?
04:46Lorna McNee.
04:47The guys in there today are going to be feeling really stressed, I'm pretty sure, but they're going to be
04:51full of that eagerness to try to want to get to that next stage.
04:55I've got celeria cooking in the oven, because that takes about an hour to salt-bake.
04:59I've got shallots rendering for the starter, because they take at least two hours, and then I'm going to work
05:03on 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.
05:12Time to get the flavour I want in this soup needs to be cooked down quite slowly and caramelised nicely.
05:17You've got a cling film, Cal?
05:19Yeah, possibly.
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, you've got to flatten out the breast meat, you've got to make two
05:32different types of farce,
05:33you've got to stuff some morels with that farce, make a balentine, roll the farce and truffle, then 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, there must be some good cooking.
05:55So what leaps out at you? Anything?
05:57Yeah, well, talking of leaping out alien, I 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, there's hilarious, massive stories being told.
06:10I know we all like showmanship and we all like the connection to the brief,
06:14but for me and Lorna as the two chefs out in that room, we just love the technique.
06:18We love the celebration of great cooking.
06:20Two magnificent technicians, two really skilful, experienced, talented chefs working 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, remember, 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 that we want to see again in the finals?
06:48Jamie, how are you getting on, mate?
06:50Yeah, good, mate. You?
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, my monkfish is curing, faggot mix is coming together nicely.
07:04Anything you're worried about?
07:05Well, I'm going to go for a beer at the end of this day, to be honest.
07:09I am already a little bit on the edge of my seat with these two chefs.
07:13It's going to be neck and neck, as it's been with them both all week.
07:17They are so evenly matched.
07:18They are both passionate, inspired and really, really want this.
07:26Morning, Tom.
07:28Good morning.
07:29How are we?
07:29Yeah, good.
07:30Excited?
07:31You are excited, or 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, and it sounds like it's been an amazing week.
07:42It's not weird.
07:43And of course, our theme being movies, the North East has produced a lot of stars in that field.
07:47So, you know, hoping to see that same level of drama and spectacle come across in the dishes.
07:53Just getting the farce mix on now, and then I'll be all good.
07:57Carol then pipes a truffle farce into morel mushrooms, before rolling in the second farce filling for his main course.
08:06Jamie's finessing a key element for his starter.
08:09This is just the squash soup, and then I'll pour this over this lemon verbena that I've bruised, so it's
08:16steeps.
08:17Next, Jamie works on the sunflower heart, or choke, a standout ingredient Paul loved.
08:23He said he really liked the texture of them, so I'm going to go bigger pieces, so it really eats
08:27nicely with the ice cream.
08:30Lovely, looking nice and industrious and busy.
08:33So, our guest judge today is the award-winning screenwriter, the amazing Frank Cottrell voice.
08:40And I believe he's quite peckish.
08:42Perfect.
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, Frank Cottrell-Boys wrote the script for 24-hour party people about Mancunian music impresario Tony
09:01Wilson.
09:02He scripted the Olympic opening ceremony alongside director Danny Boyle.
09:06He's also an author and the children's laureate.
09:10Good to meet you.
09:11Really great to meet you.
09:12How are you?
09:13Amazing.
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, so it's only food that really does that, isn't
09:23it?
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 before the littlest ones get hangry and start demanding,
09:41and I need biscuits now.
09:44It's just like, don't want to.
09:48Just getting set for the canapes, so I'm nice and ready to go.
09:51With the main components of their starters and mains prepared, Cal and Jamie are on to their canapes.
09:57You looking all right in your canapes?
09:58Yes, mate, you?
09:59Yeah, good.
10:01You're an award-winning screenwriter, so 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 at 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 and looking at someone in the eye and being able to tell
10:21them that story.
10:24For his canapes, Cal's serving a venison tartare in a blackcurrant tart case with an egg yolk jam.
10:31I'm ready to start going at you, 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, you have five minutes till your canapes 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?
11:02Yeah, 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 and a garnish of preserved leeks.
11:16And 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.
11:38Okay, so for canapes, we have a venison tartare served 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, bringing the whole thing up.
11:54That blackcurrant tart is such a clever thing to do.
11:56I 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 like hitting every single part of your palate.
12:05Really delicious.
12:06Amazing.
12:06And a raw aged beef tartare with burnt cream and smoked ox heart, preserved alliums and fine leeks.
12:18It's more subtle, and then all of a sudden a deep flavour hits underneath.
12:24The richness of that beef, the aged flavour of it is fantastic.
12:28Isn't it interesting to compare two tartars?
12:30It's like having a flight of tartars.
12:32Yeah.
12:33I thought they were both exceptional.
12:34Yeah, as you say, really nice deep flavours from that, but then lightened and freshen from the leeks.
12:38Nice crunchy crustade shell as well.
12:40That had a similar quality to me, that, you know, a series of events happening in your mouth, but they're
12:44very, 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 and I thought was clever and just different, I'm
13:00going 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.
13:05Just, 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, and then we're, uh, ready to go.
13:20I'm just frying my potato.
13:23With Cal edging the canapé, it's on to the vegan starters, and he's up first with a dish that centres
13:29around the humble potato.
13:31Just need to finish caramelising this jam.
13:33The potato crumb just needs to finish frying.
13:35He packages his space food-inspired freeze-dried tomatoes and shallots.
13:41So the first starter that's coming today is called I am the greatest botanist on this planet.
13:48And it's confit red potatoes, garlic and potato puree, potato crumb, confit shallot jam, freeze-dried pickled shallots, freeze-dried
13:58cherry plum tomatoes and tomato powder.
14:01And it's celebrating award-winning director Ridley Scott, who 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.
14:19How 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, a size control issue held back that ten.
14:31I mean, like, 5% smaller amount with the potato puree, because obviously it is very starchy and, you know,
14:36it's...
14:37Quite rich.
14:38Quite rich.
14:38So let's just cut a little bit of that back and I think we're golden.
14:41All right, chef.
14:41Can't wait to see it.
14:42Thanks, Andy.
14:42Good 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, the more universal you are.
14:55And obviously that northern music scene must have been a big thing and an influence on you,
14:59because that 24-hour party people movie, for me, was so well performed.
15:03Did the script on that movie change as you were working with it?
15:06Do you know what? Not as much as you would think, because everything else was, like, crazy.
15:11But having that kind of line through the script to hold on to, because the way it was shot, it
15:14was, like, stuff...
15:15They just recreated things.
15:17They recreated the last night of the hacienda, and it was like the last night of the hacienda.
15:22The hacienda itself was a reproduction, and it was so perfect that, because the hacienda had gone.
15:26Yeah.
15:27I remember walking Tony into that set, and 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 and his potato crumb seasoned, it's time to start plating.
15:42You 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, before being topped with wild garlic oil and 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, he has to really ration out all his supplies because he's stuck on Mars for much
16:48longer than expected.
16:50This is commitment to the brief.
16:51It feels very stark, doesn't it?
16:53But it looks like the surface of Mars.
16:54Yeah.
17:07I love it.
17:10I think it's amazing.
17:12I think it's so clever.
17:14mixed together, mixed together, and you just think, oh, this is going to be a bit dull and a bit
17:18potato-y.
17:19And it's so alive.
17:20It's so vibrant.
17:21It's so exciting.
17:23I found it quite intimidating.
17:24And then getting into that kind of comfort food at the bottom, it's like, ah, I get this.
17:29You know, it felt like coming home or something, you know?
17:31Yeah.
17:31It's so rich and comforting.
17:32I think it's brilliant.
17:34I love it.
17:35I absolutely love it.
17:38You don't, do you?
17:39You're looking at it.
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 I'd like a little bit of acid in there somewhere, like some little pickled onions or something
17:54like 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!
18:01Dude.
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 up from?
18:14I hope it tastes beautiful.
18:16What are you putting on, Jamie?
18:17Just a little, like, sweet sunflower seed miso glaze.
18:21Oh, my goodness.
18:22I can't believe you hid that from us.
18:25Do you think that's going to get your score up?
18:27I 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, preserved sunflower chokes,
18:39sunflower petal vinegar with English-spiced butternut squash soup,
18:43and a sunflower miso-glazed tear-and-share bread.
18:47This dish celebrates the film Calendar Girls, which was set and filmed in Yorkshire,
18:51and inspired by the real-life members of the Ralston and District Women's Institute.
18:56OK.
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 was the temperature of the soup,
19:13so 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!
19:20Yes, 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 from taking something from a book to a screen?
19:37If the book's got a lot of fans, are people going to hate that you've changed anything?
19:41You've worked with some incredible directors, Michael Winterbottom, Danny Boyle.
19:46What is the most important thing in making one of those collaborative relationships work?
19:51That you like each other.
19:52I mean, it's a big sweat making a movie, and then afterwards as well,
19:56because post-production takes such a long time,
19:58that becomes quite an intimate relationship with 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, so 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 and then topped with preserved sunflower choke.
20:32You've got three minutes to the pass, Jamie.
20:34Wait.
20:35Did you make your choke a little bit bigger?
20:37Yeah, I've gone bigger and a little bit more as well.
20:40Sunflower 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. Is that a hobby with you?
20:51Yeah, that's perfect.
20:56Service, please.
21:06Look at the bread.
21:08Phil, just seeing her that tear and share bread is between all four of us.
21:11That's terrible news.
21:13It looks beautiful, doesn't it?
21:14It's incredible. It's so stunning. I feel bad to taking it apart.
21:21Oh, gosh, that color.
21:35I don't know. I 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 with the warm soup like that.
21:47I love it.
21:48I love how pretty it is.
21:50If I was a kid, especially, I 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 flavors, 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 and it's very interesting.
22:12But when I have it all together, I'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, you 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.
22:57Celeriac was perhaps slightly, could 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.
23:05I've tried it already.
23:06It's ready.
23:07It's warm.
23:07Let'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, black apple gastric,
23:18salt-baked celeriac fresh black radish,
23:21charcoal tempura monkfish cheek, and 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.
23:56Stop and enjoy yourself, do you know what I mean?
24:01That's all.
24:03Cal starts plating with the salt-baked celeriac on a horseradish sauce.
24:08You have five minutes, Cal.
24:10Keep that sauce hot, Jamie.
24:11Yeah, it's just there 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 on the front here, mate.
24:19Yeah.
24:20OK, now on.
24:22Once it hits one minute, flip all those, please.
24:24Wait.
24:24More horseradish sauce.
24:26I'm flipping them now, so you've got a 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.
24:37Is 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.
24:47Flowers on.
24:48Caviar.
24:51The dish is finished with charcoal emulsion.
24:56You're due at the pass now.
24:58Take the time that you need.
24:59Take an extra 30 seconds just to make sure everyone's spot on.
25:02Happy?
25:03Let's go.
25:03Let's go.
25:06Wow.
25:07All right, so, please.
25:08Very careful.
25:09Nice and level.
25:10Thank you so much, everyone.
25:12Nice and steady.
25:14Yes!
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.
25:36Okay.
25:37Okay.
25:46I'm not a massive fan of that one.
25:48First moment, I took a little bit of the horseradish sauce, and I thought, oh, that's really fiery and quite
25:51nice.
25:52But then I just, I found the monkfish cheek a little bit kind of tough to cut through.
25:57I actually really loved the monkfish cheek on the top.
26:00That was my favorite bit.
26:01There's lots of things about it that are very cool, but the moment you start breaking it down, there's not
26:05enough progression.
26:06The Celeric's delicious, but it is a big old hunk of root vegetable at the bottom.
26:11I feel like the dish overall is missing some higher notes, flavor-wise.
26:15There's lots of flavors there that should work.
26:18It just doesn't feel that it comes to life.
26:21I found it was, like, too cool.
26:23It was sort of looking at me, saying, what do you want?
26:26And then you remember that you don't really like cool people.
26:28Just as well you're not cool.
26:32What, because people like hanging out with me?
26:34Is that some sort of backhanded compliment?
26:36You're not cool, but people like you.
26:41Tell me what you need, mate.
26:43You can start wrapping these, that'll be helpful.
26:45Yeah, absolutely, mate. I'm here for you.
26:47Jamie's turn next, and he has a new addition for his fish dish, compressed beetroot roses.
26:53Ooh, this is new.
26:54He's bringing up all the stops on the last day, have you noticed?
26:57Didn't do anything this every day.
27:01So this is Bloodlust, inspired by Dracula.
27:06Barbecued monkfish, served with a paste of black garlic,
27:10compressed pickled white beetroot, a pig's blood sauce,
27:13and a blood-curdling drink on the side.
27:16This dish celebrates Dracula and its connection
27:19to the Yorkshire coastal town of Whitby.
27:23Hey, Jamie.
27:25How much did you score for your fish?
27:26Seven again.
27:27Talk to me about the changes that Paul suggested you made.
27:31So he spoke about the drama and the way it was served,
27:35and giving it a little bit more oomph in that respect.
27:38And then I've also added white beetroots that have been pickled
27:41in like a bright red beetroot juice vinegar.
27:44I'm hoping the acidity will cut through that really savoury black garlic,
27:48and the fish, because it's quite heavy barbecue as well.
27:51Yeah, so you want it to punch through all of that and uplift the whole thing.
27:54Really, yeah.
27:54More sauce as well.
27:55I'm going to be really generous with the blood sauce.
27:57More sauce.
27:57So we want more than a seven, please.
27:59Absolutely.
28:00OK?
28:00Come on, Jamie.
28:03Frank, the 2012 Olympics, a massive, massive thing,
28:06but you were involved in part of the scripting, is that right?
28:08Yeah.
28:08How is that to be part of something on such a huge scale?
28:11I bumped into Danny Boyle in the street in Soho, I think,
28:14and he said, I'm doing the Olympic opening ceremony,
28:16do you want to do it with me?
28:17There's only one chance, one take of doing it.
28:20Yeah, and it's got to be right on one night.
28:22Yeah, yeah, yeah, yeah.
28:22Yeah, which is not like movies, you know?
28:24So how many moving parts was it to put together?
28:26Oh, there were 2,000 volunteers, all those costumes,
28:32endless pyro, endless LED, incredible.
28:34I think we worked on it for about two years.
28:36Right, OK, wow.
28:37That bit with James Bond when they're walking down the corridors
28:41and she gets in a helicopter and she parachutes out of the helicopter.
28:44I mean, what was it like to write for the Queen?
28:46I mean, she doesn't have many film credits under her belt.
28:49No, but I'm on both of them.
28:50She acted twice in her life and both times I was in the writing team.
28:53Incredible.
28:53So that one and the...
28:54Paddington.
28:55The Paddington sketch.
28:56It's amazing.
28:56What does she like to work with?
28:58She really wants to be in it.
29:00And then, so I didn't know, like, she didn't have any lines in that sketch,
29:04but when Danny went to film it, she said,
29:06I think I should have a line.
29:07And so he gave her a line, so she built her part.
29:09I'll tell you one thing I do know, that when they took the storyboard into it,
29:12she said, you've got the wrong kind of helicopter.
29:14This will never fit under London Bridge.
29:15What you need is...
29:16And she was incredibly helicopter brand aware.
29:18Of course.
29:19That's her thing, yeah.
29:21So you've got to finish these, carve the monkfish itself,
29:24and then finish the sauce with the pig's blood.
29:27Jamie's blood sauce is delicate.
29:30The blood needs to be taken to a high enough temperature so that it's food safe.
29:34I need the probe for the blood.
29:37Too much and it can curdle.
29:40But first, the fish needs carving.
29:43How about you, monkfish, Jamie?
29:44Yeah.
29:44All right, Jamie, you've got five minutes to the pile, chef.
29:47Look at you.
29:49Pickled beetroot and the black garlic tasty paste are first,
29:52followed by the monkfish.
29:54How's your sauce?
29:55Yeah, it's coming now.
29:56Blood going in now.
30:00What do you need to get to?
30:01Above 70.
30:02There you go.
30:0372.
30:04Perfect.
30:06It's got a real depth of colour, Jamie.
30:08Looking great.
30:08Happy with everything, Jamie?
30:09Yeah.
30:10We're ready for you, chef, whenever you're ready.
30:17Service, please.
30:30Ooh.
30:33Wow.
30:34That was terrifying.
30:36During Dracula's voyage to London,
30:38he always carried a vial of blood in case he ran out.
30:54That's one of the most intriguing and interesting dishes
30:57I've had in a long time.
30:59What beautiful flavour combinations.
31:01Punchy, powerful spice that comes into that sauce.
31:04It's just delicious.
31:07I think that pig's blood sauce is just amazing.
31:11Deep and rich and spicy and meaty
31:14and it goes so well with the barbecue monkfish.
31:17Every bite I took made me go,
31:18Oh?
31:19Like that.
31:19It's just like everything.
31:20Sorry, like what?
31:21Oh?
31:22Oh, OK.
31:22I was surprised by everything I put in my mouth.
31:25It's just like, it's so interesting, so clever.
31:27Yeah, I'm with Phil.
31:28I feel completely blah, blah, blah, blah.
31:30Yeah, yeah, yeah.
31:30I love the rose petal.
31:32I love the way it kind of unwound as well.
31:33It's just like really.
31:35And this.
31:36Oh, I want more.
31:38And the black garlic paste that he's made is really, really good.
31:42I really like that.
31:43I really like it.
31:44I mean, the only thing I would say is maybe the pig's blood sauce
31:47might be a little divisive.
31:56Last half of the menu, Jamie.
31:57My favourite two dishes.
31:58I don't know about you.
31:59Yeah, I think my strongest two, yeah.
32:01Good luck, mate.
32:02It's main's.
32:04Loads of time.
32:05But both Cal and Jamie are also getting ready for the sweet part of the menu.
32:09So whilst I'm keeping an eye on this duck sauce, I've also got the crumble for the dessert on over
32:15there
32:44and the Koji biscuit for the free dessert as well.
32:45I really thought were very clever, very creative.
32:48And then on to fish quarters and, you know, that last one, pig's blood sauce.
32:54It's quite exceptional.
32:54Oh, my God.
32:55It was absolutely delicious.
32:57Oh, I love it when you're this happy.
32:59How is it going for you, Lorna?
33:00I think they're both really accomplished chefs.
33:03You can tell that through the food there.
33:04It's very good and they're doing very well.
33:06So these are two chefs telling strong stories.
33:09How are you experiencing that?
33:11There's so much vision, so much creativity and such a flair for the presentation.
33:16And each one really looks straight out of the movie they're referencing.
33:20They were so dramatic.
33:21Yes.
33:21They all had, you know, each one of those dishes had an entrance.
33:24They all cut a dash.
33:26You, of course, as a screenwriter.
33:27And you also, of course, are a children's laureate.
33:29These two seem like they could be miles apart, but how do they cross over those two worlds?
33:34I think a really great story should make you feel like a child.
33:36It should make you see the world afresh.
33:38We must become as little children.
33:40So writing for children is the core thing for me, but it's the same thing over and over again.
33:44It's asking you to pay attention to how amazing life is.
33:48That's a really lovely way to look at it.
33:50I can't wait for you to explore the second half of these menus from these two chefs.
33:55I really can't.
33:56Thank you, guys.
33:57Wow.
33:58They're never this nice.
34:02What's in the pan, Jamie?
34:03Carrots, shallots, garlic.
34:05Beautiful.
34:05Mushrooms and Madeira.
34:06Nice.
34:07Just reducing down.
34:07Nice.
34:07What are you on with?
34:08I've got the roulade rolled in truffle now, so that'll get rolled within the breast meat and the skin.
34:17Bake some corn, chow on mushy a bit later on.
34:20Jamie's mane is up first.
34:21Sort of need to carve the duck, cook the faggots.
34:26Rumpets.
34:27Looking good.
34:28First mane of the day is called Moorland Memories, and it's Moorland-seasoned roasted thickleberry duck,
34:34fresh garden figs, whipped liver parfait and pickled eldberry and crumpets,
34:39pickled eldberry and juniper vinegar sauce, duck leg faggots,
34:43and finished with hot-smoked grated duck heart.
34:46This dish is inspired by Ken Loach's Kez
34:49and celebrates the natural habitat of the Kestrel and the Yorkshire Moors.
34:54What a book and a movie that is.
34:58Oh, look.
34:59How are you doing, Jamie?
35:00Good, thank you.
35:01This is when you landed.
35:03You got a ten?
35:04Yes, yeah, I was really, really happy with that.
35:06It was a stunning dish, so any changes?
35:08No, I think with Paul's view on it, I'm just going to cook it exactly the same way,
35:14as perfect, if not better.
35:15I hope it goes swimmingly.
35:18Jamie's crumpets are finished, his faggots are on to cook,
35:21and his duck is rested.
35:24In this fridge, there's whipped parfait already built in the bowls.
35:29Yes.
35:29And then there, there's bilberry powder.
35:32Could you dust that all over the top, please?
35:34How's that duck, Jamie?
35:36Looking good?
35:36Yeah, gorgeous.
35:38Cow crumpets here, mate.
35:39Yes, mate.
35:41Two on each basket.
35:42Oh, the lovely moorland seasoning.
35:44Anything else?
35:45Sauce is in the little jug there, ready to go.
35:48Can I help me build these?
35:49Yes, mate.
35:50So it's like duck, mushroom, fig, duck, mushroom, fig.
35:53Duck, mushroom, fig.
35:53So moorland powder all over there.
35:55Five minutes to the pass, Jamie.
35:59How are those faggots?
36:00Yeah, perfect.
36:01Yes.
36:01Just going to have a little bit more heart than I did last time.
36:04Okay, I'm ready to sauce.
36:06You done?
36:07Yeah, there's loads on there.
36:15Yeah, I'm ready to go.
36:16You ready?
36:20That shines.
36:21You good, brother?
36:22Service, please.
36:23Thank you, guys.
36:34Oh, wow.
36:36Okay.
36:38I'm unbuckling my belt in preparation.
36:41Hold on.
36:57I'm going to start off with the negative.
36:59When I try cutting it, the plate bounces in me bird's nest.
37:04There we go.
37:04That's it.
37:05That's it.
37:06The faggot is amazing.
37:07It's absolutely delicious.
37:09The sauce is fantastic.
37:10The duck is roasted beautifully.
37:12I love the parfait.
37:14The jammy acidity that's sat underneath it.
37:17The little clumpet thing is just delicious.
37:20It's presented beautifully.
37:21It's taken me to the Yorkshire Moors.
37:24I think the faggot is absolutely amazing.
37:27The patty is so silky, delicious, amazingly presented and unique.
37:32I think everything about it is great.
37:34The way this duck is just bathed in fruit, it's stunning.
37:37It's so well accomplished, so beautiful.
37:39For me, the breast could be a little saltier.
37:41I love the fact that it looks like a massacre by a bird of prey,
37:45but actually it just feels so inviting once you start eating it.
37:53I'm with you, Cal.
37:54Just tell me what you want, mate.
37:55Yes, mate.
37:55Yes, yes, yes, yes.
37:56It's Cal up next.
37:58Hey, Cal.
37:59Hi, how's it going?
38:00I'm grand.
38:01In this, the ten happened.
38:03We were very happy about it, right?
38:04Absolutely.
38:04You're going to just execute?
38:06Yeah, execute, execute, yeah.
38:07Beautiful sausages, I can see them there.
38:09This dish is extraordinary, actually.
38:11So many component parts.
38:12Yeah, a lot going on.
38:13Brilliantly executed.
38:14This is when Paul started calling you a master technician.
38:18It's the full monte.
38:19Anything you are concerned about or you're going to change?
38:22No, no concerns.
38:23Just going to execute.
38:25Yeah, do exactly what I did with you.
38:26Another ten.
38:27Hopefully.
38:28Come on!
38:29More tens.
38:30Our next dish is called the full monte.
38:32Paul guinea fowl de-boned and stuffed with a roulade of guinea fowl leg and thigh farce,
38:36with a truffle stuffed morel mushroom centre, guinea fowl sausage, caramelised glazed milk bun,
38:42sweet corn chow and mushy, mushroom kebab and a guinea fowl sauce.
38:46This dish celebrates the cheeky British film The Full Monte, which was set and filmed in Sheffield, Yorkshire.
38:52What a movie that was.
38:53Very, very funny, beautifully written.
38:56Like that menu.
38:57I'm looking forward to that chow and mushy.
38:58I love a chow and mushy.
39:00Whilst working on his main course components, Cal's also tempering chocolate for his pudding.
39:06Feeling good.
39:06Everything's on the go.
39:08This chocolate for dessert is just going to be ready at the same time, so it's just going to have
39:11to be a bit of a wiggle.
39:13I don't know, but I like wiggling.
39:17Next, he roasts his guinea fowl ballatine.
39:19The milk buns are also baked.
39:21Can you glaze me six of these buns just like they were there?
39:25His guinea fowl sausages are finishing on the barbecue.
39:28Cal's also serving sweet corn chow and mushy, a steamed set custard.
39:32Cal, do you have eyes on these custards to make sure you're happy?
39:3525, I'm sure they're going to be fine, mate.
39:38I'll set this split.
39:40Happy?
39:40No, not really.
39:41Get them empty, I'll do more.
39:43The oven's just not cooled down, and I've just rushed the chow and mushy's in, so it's obviously been too
39:48hot for them.
39:49Split, but it's not an issue.
39:51Wait, 15 minutes on those.
39:54Whilst Jamie sorts the new chow and mushy's, Cal needs to tend to his tempering chocolate.
40:00OK, Cal, you've got five minutes to the pass.
40:02How's it going, chef?
40:03I'm going to need an extra six.
40:05Oh, is everything right?
40:06Yeah, my first chow and mushy's split.
40:08Oh.
40:09So I've just had to fire some more.
40:11Is everything else all right?
40:12Everything else is all right.
40:13The chocolate's, like, ready now as well, so I'm just going to quickly set my chocolate.
40:17Yeah.
40:17But 10 minutes on chowing, I can't do anything quicker than that.
40:20Cal's chocolate is now perfectly tempered and has to be poured into egg moulds before it loses its shine or
40:27worse gets grainy.
40:28Anything else?
40:29Oh, you could skew the kebabs, Jamie.
40:31Yeah.
40:31That'd be one great job done.
40:34Finally, with his chocolate eggs sorted, Cal can return to his mane.
40:40Lovely.
40:41That's a sight to behold, isn't it?
40:43He carves the ballatine.
40:45You've got one minute on these custards.
40:46Each plate is started with a circle of sweet corn puree.
40:50His guinea fowl sausages and milk buns are served on the side.
40:56Chow and mushy alert.
40:58Happy Jamie?
40:59You're coming to have eyes on him again.
41:00Yeah.
41:03Nah.
41:04Not happy.
41:05Just keep splitting.
41:06What, get rid of it completely?
41:07Give me those clean back ACP.
41:10Not happy, I'm not giving them something.
41:12Not happy.
41:12We can still give them the lovely corn on the side.
41:14Yeah.
41:15Actually, some sweet corn puree in the bottom instead of the chow on.
41:19Mushroom skewers are added.
41:21Cal then uses leftover sweet corn puree to replace the chow and mushy,
41:25which is topped with garlic capers, barbecue sweet corn and a roasted sourdough crumb.
41:34As you see it, the judges see it, okay?
41:38Service, please.
41:46I'm glad they're actually wearing something.
41:48I believe in miracles.
41:53Oh, wow.
41:57Oh, very good.
42:02Very good.
42:21Are you a happy man, Phil?
42:23Very happy.
42:24Delicious.
42:25There's just so much depth of flavor.
42:26The sausage is so full of spicing and richness.
42:29My mushroom kebab was cold.
42:32Is everyone else's cold?
42:33Yeah.
42:33I think there was an issue then.
42:35Is this a chow and mushy, though, because it's more like a corny cream?
42:38Yeah.
42:39It may well have been an issue.
42:40It's much more like a sweet corn puree, but flavor-wise, I think it's fantastic.
42:44There's a couple of slight technical errors.
42:48Everything else, I think, is magic.
42:50Visual impact is brilliant.
42:51It's really good fun.
42:52The sausage is really nice and pink and juicy, and the spices are great.
42:55The guinea phal is cooked perfectly.
42:57The stuffing in the center is really full of flavor.
43:00And the bread to mop all that nice sauce up.
43:03It really is delicious.
43:04Everything about it was brilliant.
43:05Of all the things we've eaten today, just that gravy is amazing.
43:09It was so intense.
43:10So rich.
43:11Yeah.
43:11So flavorful.
43:12For me, this is right up there as a phenomenal main course.
43:16Well, it's a real shame, because there's two brilliant, brilliant main courses there.
43:22But we'll probably only see one of them again.
43:24Ah!
43:26Unless...
43:27Someone's got a wild card.
43:28Someone's got a wild card.
43:33You good, Jimmy?
43:34Yes, mate.
43:34You?
43:35I will be.
43:37It's pre-desserts next, but Cal's still got more chocolate eggs to make.
43:42Parfaits are set in now nicely.
43:45The biscuits are cool in there with the jam ready to go in now.
43:49Jamie's pre-dessert is inspired by the movie Chocolat that's based on the novel by Joanne Harris from Yorkshire.
43:55This new shiny cardboard.
43:57Popcorn, popcorn, it's over here.
44:01Cal's dish is called It's Not a Movie Without Popcorn, and pays homage to the cinema itself.
44:09All right, Chefs, you have three minutes to the pass for your pre-desserts.
44:12How are you feeling, Chefs?
44:13You're nearly there.
44:14Where's that?
44:15The grave.
44:17While Cal loads cartons with popcorn ice cream, handmade pick-and-mix sweets and caramel popcorn,
44:24Jamie assembles koji biscuits, sandwiching frozen roasted barley koji cream and raspberry jam.
44:31Are you good, mate?
44:32Yeah.
44:33One and a half minutes to the pass, Chefs.
44:35I'm ready, Jamie.
44:36Are you ready?
44:36I'm ready, mate.
44:42Service.
44:53First, Chocolat, frozen roasted barley koji cream in a koji biscuit with preserved raspberry jam.
45:00Based on the film Chocolat, written by Joanna Harris from Barnsley and starring Yorkshire-born Judi Dench.
45:12I love the biscuit, the texture of that.
45:14The texture's amazing.
45:14Perfect.
45:15It's delicious.
45:16Yeah.
45:16It's a little bit like peanut butter and jam.
45:18Yeah, the jam cuts through.
45:19I just love the crunch on that biscuit and it was, like, so sophisticated.
45:23And we also have It's Not a Movie Without Popcorn.
45:26Popcorn ice creams, strawberry hearts, fizzy cola bottles, lime bears and chocolate candy,
45:31celebrating the act of going to the cinema and classic cinema snacks.
45:35How great does that look?
45:43I love the concept.
45:44I love the idea.
45:45It's not quite worked for me.
45:46It's a bit too many things kind of all going on with no particular focus.
45:53It's really good fun, but it doesn't really work as a producer.
45:57You don't get many opportunities to eat a homemade cola gummy, which is really fun.
46:01But, as you say, this is a proper focused thing, Frank.
46:05Do you feel like you're at the cinema?
46:06I completely agree.
46:07It was, it had great novelty value.
46:12But, as eating sensation, the ice cream was, that was just amazing, I thought.
46:17Yeah.
46:18Should we lift the one that we think is best?
46:22Case closed.
46:47Case closed.
46:49Well, I'm not breathing at this point because Cal and Jamie, as they've been all week, have been neck and
46:54neck.
46:55Both of them have delivered incredible dishes, brilliant technical skill on display, emotional connection to the brief.
47:02Both of these chefs are worthy winners, and both have desserts that have potential to be a perfect 10.
47:13Jamie's up first.
47:14The sponges, nice and gooey and warm.
47:17The crumble and the rhubarb are there, ready to go.
47:22The rhubarb tops, and I'm ready to paco the sorbet.
47:30First, we have rhubarb in black, Yorkshire rhubarb sorbet, warm Yorkshire parkin, poached rhubarb, ginger biscuit crumble, and stemmed ginger
47:40aerated custard.
47:41Celebrating the film The Woman in Black, a chilling adaptation of Susan Hill's classic ghost story, filmed partly in Yorkshire.
47:51Are you measuring parkin', chef?
47:54I'm just checking they're still all really nice and gooey inside.
47:57They look nice and gooey inside. Are they slightly bigger?
47:59Yeah, I've listened to what you guys had to say, so it's a bit more generous.
48:02This dish was wonderful. You scored a 9.
48:05I felt like I was close.
48:06I'm assuming we're looking for the 10.
48:09Yeah, I'd like it.
48:10Smell the rhubarb. It's beautiful.
48:12Good luck, chef.
48:15When you see something you've written come to life, what's more common?
48:18You go, oh, that's not how I saw it at all, or yes, that's exactly how I saw it.
48:22More common is just like, oh, you just see the bad bits, don't you?
48:25I don't know.
48:26I always pick up on negatives about, like, myself, my own food or stuff like that, and I think that
48:29means that you're hypercritical of yourself before you're always going to perform better.
48:33Yeah.
48:33If you ever thought that was brilliant, why would you ever do another?
48:35Yeah, yeah.
48:36Pushing for better.
48:37Yeah.
48:39I love this dessert.
48:40Rhubarb, I think it's my favourite.
48:41With custard.
48:42With custard, yeah.
48:43A bit of crumble, yeah.
48:45Jamie starts his bowls with the parking topped with poached rhubarb.
48:50Jamie, you've got 10 minutes to the pass, chef.
48:5210 minutes.
48:53Wait.
48:54Rhubarb sorbet is next.
48:56Oh, I can't wait to eat all this.
48:58All the leftover rhubarb.
49:00Aerated stemmed ginger custard follows.
49:03Each bowl is finished with a ginger crumble soil.
49:06Nice.
49:06That is already better than they were there.
49:08Is that less crumb, Jamie?
49:10Less crumble?
49:10A little bit.
49:13You slice the top of your rhubarb, make it look like the top of the rhubarb, yeah?
49:17Yeah.
49:21Service, please.
49:27Yeah, I feel you don't.
49:50I'd like slightly more zing from the rhubarb, but other than that, I love it.
49:55I think, I love the flavours, I really, really, really like the texture of the parking.
49:59For me, the main thing is, I kept thinking I was going to set my hair on fire with this
50:05candle here, so I was eating the whole thing like that.
50:08I love the layering.
50:10There's something, I felt a bit kind of archaeological about digging into it and wondering what was
50:15underneath.
50:16Yeah.
50:16And when I got to the parking, I was like, whoa, buried treasure.
50:19It did feel a bit spooky at the start.
50:21It's like, kind of uncovering a grave.
50:24The texture of the parking, I think, is the winner.
50:26It's like, it's like a freshly baked cookie dough.
50:29I think it's a great dessert.
50:31It's not quite banquet.
50:34I'm not worried about setting my hair alight, though.
50:38I can see how that happened now.
50:40Yeah.
50:40I've had this dish once before.
50:49Last one, Cal.
50:50Last one.
50:51Yeah.
50:52I was at the lovely sour cherry mousse.
50:54Sure is.
50:54Your chocolate shells have come out perfectly.
50:56They have.
50:57Beautiful, shiny, gorgeous, just as you want them.
50:59Just as I want them.
51:00You've got an eight for this dish.
51:01Yeah.
51:01You have a little problem with getting your shells.
51:03I said there were a couple of cracks.
51:04Yeah.
51:04The problem yesterday was the chocolate was too thin.
51:08Right.
51:09The other couple of bits of feedback were slightly more of this mousse and more of the pistachio
51:14cream a little.
51:14What do you think about that?
51:15So I'm going to do both of those things.
51:17Cal, it's just brilliant having you in the kitchen.
51:19I love it.
51:19Thank you, mate.
51:20Let's get the big ten for this one.
51:26Alien.
51:27Dark chocolate tempered egg.
51:29Filled with pistachio cream.
51:32Pistachio cake.
51:33Cherry mousse.
51:35Candy pistachios.
51:36And chewy sour cherries.
51:38Award winning director Ridley Scott from South Shields is celebrated again.
51:42This dish is inspired by the Alien film poster from 1979.
51:47It sounds delicious.
51:49It's a great idea.
51:49Great image to draw inspiration from.
51:52Isn't that iconic cracking egg?
51:54Yeah.
51:54Can't wait to see how it turns out.
51:55Yeah.
51:57Cal pipes pistachio cream into the eggs, followed by pistachio cake.
52:02With them being a bit thicker, probably like less likely to crack under pressure.
52:06Yeah, exactly.
52:06This is topped with the cherry mousse and sour cherries.
52:10I like that nice sourness from the cherries.
52:12He melts the chocolate eggs slightly, allowing the two halves to be stuck together.
52:18It's the best dessert I've ever done in my entire life.
52:20Now I need to do four more.
52:22Right, I want you to go around in pistachio, but I want more on than yesterday.
52:25Cal, you have 11 minutes to the pass, chef.
52:27I'm just going to take a time and make sure they're perfect.
52:29How's it looking?
52:30Coming over.
52:31Oh, she's beautiful.
52:34Sure is.
52:34Loads more mousse, loads more pistachios, loads more everything, really.
52:38If Paul could see us now.
52:42Smart, mate.
52:43Very smart.
52:49Let's go.
52:50Service, please.
53:03I love it.
53:04I love it.
53:05That's amazing.
53:10Wow, it looks incredible.
53:18Oh, oh, oh.
53:27I think the presentation's great.
53:29I think the inside filling's actually really nice,
53:32but I feel like there's too much chocolate.
53:33I was expecting something cold in there.
53:35I don't know why.
53:36100% that's what I was thinking.
53:37I was thinking it needs...
53:39I need an ice cream to break it.
53:41The dessert is actually quite...
53:43It's delicious and it's heartfelt and it's warming
53:45and it makes you feel comfortable when you eat it.
53:46Totally see that.
53:47The presentation was sensational
53:49and the act, the physical act of cracking into that shell
53:52and the bit of crunch felt like you're cracking into a bow.
53:55And yeah, you're right, there's a sort of disconnect
53:57between the concept and the taste in the end.
53:59I love the way the sour cherry came through, though.
54:01That was really, really special.
54:03But I found myself looking for it.
54:05In the context of a banquet,
54:07just putting it on the table would have got...
54:09a cheer.
54:10This, by far, for me,
54:11was the best impact presentation...
54:15Yeah, Miles.
54:16..that I think I've possibly seen on Great British Menu.
54:22Getting my head around the kitchen
54:24and the way things were is a pretty challenging task.
54:26Any easier third time round?
54:28I knew exactly what I was walking into today
54:29and things still are so stressful.
54:44Chefs, welcome.
54:46We've had a very intense week, have we not?
54:48Yeah.
54:49It's honestly been extraordinary to watch you two cook.
54:52A kind of harnessing of the whole spirit of this competition,
54:56exactly what it's about, so thank you very much.
54:58So it's just been some phenomenal food, ingredient-led,
55:01but then on top of that,
55:02the storytelling has been just absolutely enchanting.
55:06Who cooked the alien dish?
55:08For me, genuinely, one of the best presentation plates of food
55:11I think I've ever seen on Great British Menu.
55:13It was an amazing entrance, a brilliant piece, a brilliant dish.
55:16Thank you, Chef.
55:17So who cooked more than memories?
55:18Me.
55:19Oh, my days.
55:20Like, I don't know anything too much about food,
55:24but I know about story,
55:25and when that arrived on the table,
55:27it was so emotional.
55:29That was not what I was expecting today.
55:30It was, like, sensational without being gimmicky.
55:33Just, oh.
55:34It was...
55:34I will never forget that dish.
55:38Look, Chefs, we're not going to make you wait any longer.
55:40Andy's got the result.
55:43Chefs, so the winner of the North East
55:45and going through to cook at finals
55:52is...
55:59Jamie.
56:01Well done, mate.
56:03I'm shocked.
56:05Are you incredible?
56:06Really?
56:07Yes, really.
56:07No, I wasn't.
56:09Listen, both of you, exceptional talents,
56:11wonderful cookery,
56:12but I think, for me, the pig's blood sauce,
56:15I just thought was fantastic.
56:16It was so deep, it was so flavoured.
56:18A really unique and individual style of cookery
56:20that I absolutely fell in love with.
56:23Yes, Jamie, in your calendar chef's dish,
56:25I absolutely love to give it a 9 out of 10.
56:26I mean, who knew he could get so much out of a sunflower?
56:30Commiserations, Cal.
56:31The full Monty dish
56:32has got to be the highlight of my time here so far.
56:35I mean, we had so much fun in the chamber.
56:37It was really, really well thought out,
56:38and the flavours were great.
56:40That gravy.
56:40I will never, ever eat another gravy.
56:43Sunday roast is ruined for me.
56:46I hope not.
56:47I mean, you've definitely done the region proud.
56:49There's no two ways about that.
56:51It was just treat after treat after treat all day.
56:53Frank, thank you so much for working so hard.
56:56And we'd love it if you would join us for the banquet.
56:58Oh, definitely.
56:59Congratulations to both of you, though,
57:01because it's been an incredible week.
57:04Thank you both so much.
57:05Cheers.
57:08Outstanding, chef.
57:11I'm still in absolute shock.
57:13I can't quite believe it.
57:14It's been a real competition all week,
57:15and I'm just, yeah,
57:16I don't think it's quite sunk in yet.
57:18It's hard not to be just devastated, to be honest.
57:20Like, I've thought,
57:22I thought this was the year
57:23that I could definitely get one to the banquet.
57:25I honestly didn't see it coming.
57:26Jamie's a hell of a chef,
57:27so he's, you know,
57:29it's definitely,
57:29no fees in good hands.
57:31I think everyone back home will be really proud.
57:32I'm sure they're going to go mental when I tell them.
57:38Hey, Dan.
57:39Unbelievable.
57:40From the start,
57:42those two canavetes that came in,
57:43you could see they were neck and neck all day long.
57:45The cooking was exceptional,
57:47but the thing that actually really grabbed me
57:49was the storytelling.
57:50It was powerful.
57:51Cal won the starter,
57:52and then the fish.
57:54His fish dish isn't a bad one.
57:56No.
57:56It's just not quite as good as the one that won.
57:59And then those two main courses,
58:01I mean, they're storming main courses.
58:03Unbelievable.
58:04And then the desserts.
58:06Both desserts,
58:07they genuinely had me a little bit nervous and scared.
58:09And they scored the same.
58:10Yeah.
58:10The way we were both cooking,
58:12I'm like,
58:12must have been the closest thing on planet Earth.
58:14Yeah, it was good.
58:14Losing count as a chef from this competition
58:16is pretty heartbreaking.
58:18It is.
58:19There's a couple of those dishes
58:20that are up there on my wild card list.
58:23And on mine, absolutely.
58:24Cheers, mate.
58:25To the North East.
58:25Hope you get one to the banquet.
58:56Bye-bye.
58:56Bye-bye.
58:56Bye-bye.
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