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00:00Thank you. Thank you very much. That's too kind.
00:06And the BAFTA for Best Actor goes to Phil Wang for Banana Man.
00:14Thank you, Kevin. Thank you so much. Thank you.
00:18Wow, I did not expect to win this, but here we go.
00:22It just goes to show what is possible when you're as good at acting as I am.
00:28Thank you to my parents and thank you to Mr Waistcoat for all the acting lessons.
00:31Thank you so much. Thank you.
00:36Phil, Phil, wake up, you, Jim. Wake up!
00:38The chefs are coming. It's Scotland. Braveheart.
00:41Come on, judge and to do. Let's go.
00:43Oh, it's all just a dream. Coming!
00:47This week, the two best Scottish chefs, Ori from Aberdeenshire
00:51and Jun from Edinburgh, are going head-to-head for a place at finals.
00:54They'll have to produce some prize-winning dishes
00:57if they're going to impress their guest judge, a BAFTA-winning actress.
01:16Now that I'm here on Judgement Day, I 100% want to get to finals week.
01:20All out, just head down today and try and replicate what I've done during the week.
01:25I know Ori is a great chef, but I think I've tweaked a lot of things
01:30and I'm just going to cook off my instinct now, so I'm going to try and give him a run
01:35for his money.
01:36So then there was two.
01:38Huge day, yeah? Exciting day. Mega day.
01:41We were bench buddies and now we're so far, far from each other.
01:50Ori from Aberdeenshire, winner of National Chef of the Year, faces Jun from Edinburgh,
01:56Scotland's best Asian chef, 2025.
01:59Six courses stand in their way of representing Scotland in finals week.
02:05Their cinematic menus have already impressed Dundee's own veteran chef, Adam Handling.
02:11That looks absolutely incredible.
02:13Winner of the dessert course in 2023.
02:16Looks very spy-worthy.
02:19Both inspired by Bond, both brave enough to take on Merida.
02:24Hopefully it doesn't turn you into bears.
02:26Ori earned a perfect 10 for his fish course.
02:29I loved it, and I wouldn't change a thing.
02:31While Jun swaggered to the pass with bling.
02:34The most pimp brill I've ever seen.
02:36Scoring a mighty nine.
02:38It was opulent and very bling, exactly like the movie.
02:42Jun strikes with bold flavours.
02:44It would take a lot of hard work, a lot of fight, determination,
02:47ready to give all that and some more.
02:49While Ori counters with ruthless precision.
02:52To beat Jun today, I'm just going to have to do what I've been doing all week
02:55and hope that that's enough.
02:56A world-class judging panel led by Tom Kerridge will score each course out of 10.
03:02Wait.
03:02One misstep could end it all.
03:04This is probably going to be the hardest day of the whole thing,
03:06even if you make it through.
03:08Good morning, chefs. How are we doing?
03:11Good, good.
03:12Look at all this industry already. Warms the cockles.
03:15The slate is wiped completely clean.
03:18All of your excellent scores from the week no longer matter.
03:21You've got new palettes to impress.
03:23I love that you're both so focused already and both so busy.
03:26All right, chefs, good luck.
03:29With six courses to prepare, it's vital to prioritise time-consuming tasks.
03:34Put my fingers in meat right now.
03:37Jun starts with his mane.
03:38Really important to get this venison done first thing,
03:41just to really nicely portion this venison.
03:44With veteran feedback in mind, Ori reworks the baba ghanoush for his fish course.
03:50Yeah, I'm just barbecuing it because Adam had said about starting it off on the barbecue.
03:55So I've just taken a little bit of that advice and I'm just the way to put it in the
03:58oven.
04:02Chocolate mousse is on the go.
04:07Leading the judging is a chef with an unrivalled pedigree.
04:11Double banquet main course winner and two Michelin star Tom Kerridge will be scrutinising every plate.
04:18Scotland for me is always one of the most amazing spaces for ingredients.
04:22So I'm really looking forward to some incredible produce cooked beautifully with heart and soul.
04:27And it's got a great history and heritage of great British menu.
04:32I'm de-boning a big grill.
04:35Trying to fill it nice as well so I can get really nice portions for the fish dish.
04:40Nice!
04:41With the main course boasting six lamb elements,
04:45Ori's laying the foundations for his lamb and guinea fowl terrine, also known as a farce.
04:51This is the truffle lamb mousse for the farce.
04:59How are you chef?
05:01I'm alright.
05:01Are we going to be in for a good day today?
05:02I think we're in for a good day today.
05:04Absolutely.
05:05I think there's some food on this menu in front of us that you are going to absolutely love Tom.
05:09I'm putting myself out there.
05:10There's three dishes on that menu that I think have got potential for the banquet.
05:14Not bad.
05:14Three out of twelve.
05:15Yeah.
05:16Well done.
05:16Well counted.
05:17Great.
05:18Joining Tom is Lorna McNee, a trailblazer for Scotland,
05:22as the first woman to earn a Michelin star for the country
05:25and the first woman to claim the title of champion of champions.
05:29This is my favourite here.
05:31We've got Scotland.
05:32There's amazing produce.
05:33I hope there's some fantastic chefs and I cannot wait to try the food.
05:36And for new judge comedian Phil Wang.
05:39Phil, what can we get for you?
05:41I think I'll get all of that.
05:45Gluttony isn't a bad thing.
05:47It's why we hired him.
05:49How was it Phil?
05:49Ten.
05:51More dishes please.
05:53Nice shirt Phil.
05:55Thanks.
05:55You too Lorna.
05:55Looking good.
05:57Let's see if Tom's let the side down.
06:00Morning Tom.
06:01Good morning Lorna.
06:02Good morning Phil.
06:03You've turned up looking very handsome from the 70s.
06:06Yeah.
06:07I'm here today as a 70s cop.
06:08I'm here to bust this operation open.
06:10I love that.
06:11Investigate some starters.
06:13This week, Scotland.
06:15Mmm.
06:15You'll come to realise Tom's not got much knowledge on Scottish food.
06:18Everything's fried apparently.
06:20Comes with a can of iron brew and a little bit of haggis on the side.
06:23I mean that sounds delicious.
06:24That's what all he's got.
06:25I mean that's what I'm looking for for a main course.
06:29I have to be honest that great British menu has got some great heritage and history
06:33with Scottish cooks doing very, very well.
06:36The great Lorna McNee represented Scotland winning pretty much everything
06:41and now finding herself here.
06:43Lucky me.
06:44I can't wait.
06:45All right.
06:45Some deep fried steak tartar.
06:47Here we go.
06:51First up it's the canapé and Jun is making a mushroom dobanjang chilli ragu.
06:57Mushrooms in.
06:59Just letting it just slowly come up to temperature now.
07:03Whilst Ori is whipping up a bearnaise for his beef tartare.
07:07Jun have you seen a little like that part?
07:09A little pouch of caramelised onions?
07:11Uh, no.
07:12I haven't seen it.
07:13Sorry mate.
07:15That's fine.
07:19It's in my apron.
07:21Don't put that on camera.
07:23Sesame oil.
07:27All right chefs.
07:28I should remind you we're going to be starting with your canapé.
07:31You did very well with the canapés in the week.
07:33In fact, your canapé is what kept you here.
07:36Isn't it?
07:39Is that you running Jun?
07:40First time I've seen you running all week.
07:42I love seeing Jun run.
07:44Doing some brick pastry cones.
07:46I've got my sauce ready.
07:48My tofu ready.
07:49I'm just going to add a tiny touch more tart again.
07:51Just to emphasise the bearnaise flavour a little bit more.
07:55Joining the judging panel is BAFTA winning actress Katherine Parkinson.
07:59A mainstay of British indie cinema and TV.
08:03Whose standout roles include Jen Barber in the IT crowd.
08:06Her acclaimed performance in Rivals.
08:08And soon to appear Molly Weasley in HBO's Harry Potter series.
08:14Good morning.
08:15Hello.
08:15Katherine, welcome.
08:18Are you a big food fan, firstly, and are you hungry, secondly?
08:21I am a big food fan.
08:22I don't know how many dishes I'm going to have to eat,
08:25but I'm not going to say no at any point.
08:27Congratulations.
08:28You passed the test.
08:28That chair is yours for the day.
08:31Any kind of food you're into, not into?
08:33What's your favourite?
08:34I really like Greek food.
08:35I really like Thai food.
08:37I really like...
08:38Scottish food.
08:38Scottish food.
08:39So my honeymoon was at Inverloche
08:42and the food there was probably the best food I've ever had.
08:46Great.
08:46I may have just been high on the early days of my marriage,
08:50but it was really lovely.
08:52Well, we're celebrating British film this series.
08:55You a fan of British films?
08:56Yeah, I'm a huge fan of British films.
08:58I've probably watched more British films than American films,
09:02to be honest, yeah.
09:03A real patriot.
09:03Thank you, yeah.
09:04Thank you for joining us.
09:06We're going together, brother.
09:07We're doing this, brother.
09:11All right, my darlings, where we go?
09:13I need you at the pass in three minutes, please.
09:15Let me know when you're building, June.
09:17I'm building now.
09:18Oui, chef. Building now.
09:19Ori fills croustards with beef tartare.
09:23My God.
09:24As June adds mushroom and dobanjang chilli ragu
09:27to his brick pastry cones and tops with whipped toffee.
09:33June, I just need a spuma,
09:34so can you let me know when you're good?
09:36I'm ready to go now.
09:38OK.
09:38A bearnaise foam completes the dish.
09:41All right, chefs, I'm ready for you both right now.
09:46All right, chef, send your first dish.
09:48Service, please.
09:48Service, please.
09:49Grab the tool.
09:57Oh, thank you so much.
09:59There we are.
10:02All right, folks, we have a mapo tofu bouquet
10:05made from brick pastry cone
10:08with dobanjang mushroom ragu
10:10topped with whipped sesame tofu.
10:15Mmm.
10:16That is really lovely.
10:18And a surprise at the bottom.
10:20Yeah, it changes up on you.
10:20Mmm.
10:21It's lovely.
10:22Very umami, very deep flavour.
10:23Very earthy.
10:24Very Chinesey.
10:25Very Chinesey.
10:26Also, the whipped tofu is very rich and creamy.
10:29And then that heat from the mushroom ragu is delicious.
10:32It's just the right amount as well, isn't it?
10:34OK.
10:34The Indian pale ale crustade with aged Scotch beef tartare, caramelised onions and Bernays.
10:41Oh.
10:41All in?
10:42My goodness.
10:43What a large mouth you have.
10:46Do you like that beef tartare?
10:48I do.
10:48I like the kind.
10:49It must be a charcoal smoke or something, which I think is really nice.
10:52That Bernays is beautiful, isn't it?
10:53Yeah.
10:53It's a real punch of acidity and richness that comes with it.
10:56And I think the beef tastes delicious.
10:59And a caramelised onion.
11:00Do you like the caramelised onion?
11:02Mmm.
11:03Now, what we've got to do is we've got to lift the one that we think is the best.
11:08I think I, taste-wise, enjoyed this one more.
11:11I want to represent, but the tartare was perfect.
11:14I think that is something a bit new and innovative that I haven't really had before.
11:19I'm not a big fan of the whipped tofu.
11:22It's nice and it works well with it, but I prefer this as a whole.
11:29Ori takes the canapes, but it's all to play for with the vegan starters.
11:35I'm really behind.
11:36I forgot one task.
11:37I didn't get fondant in, but it's fine, because I'm going to cut them in half and they'll cook faster.
11:42After finishing last with his chow and mushy starter, Jun is making bold changes.
11:47So you had a celeriac chow and mushy.
11:50Yes.
11:51And a sauce.
11:52So the feedback I got from Adam, it wasn't good, honestly.
11:55Got some celeriac fondants cooking instead of the chow and mushy.
11:59Ah!
12:00So you're making changes.
12:01That's very good news, I think, for you and for your dish, because you only scored a five for this,
12:05right?
12:06Excellent choice.
12:07This is my first time making them as well.
12:09This is the whole brave new world.
12:10I needed to change something really drastically, so I think I really needed to really hit it.
12:17I have two Michelin star chefs tasting my food, and this is the first time I've done it.
12:22I really am very scared about this.
12:25How are you looking on that, Jun?
12:26It's kicking my boo-boo-boo.
12:28It's what?
12:29It's kicking my boo-boo-boo.
12:31All right.
12:33This is the charred onions for the starter.
12:38See that?
12:39I love to see it.
12:41It's been sauntering all week, you see.
12:44You're currently filming series two of Rivals?
12:46Yes.
12:47What was it like getting frisky with Danny Dyer in a bush?
12:51Love a bit of Danny Dyer.
12:53That was very good.
12:54Thanks.
12:54Well, I suppose just because, you know, certainly in my case, I'd like to say late middle age
13:00love affair between me and Freddie Jones, Danny's character in it.
13:04So I think it's great that it's just a sort of not your usual sexy types, and it's just a
13:09romantic sort of connection.
13:11Yeah, that's sexy being overlooked.
13:13Yeah, and I think British people find sex quite funny, you know, and I think we celebrate that.
13:18I think it definitely felt like what we needed to watch at the time when it came out Rivals.
13:23It just felt really fun.
13:28I'm actually sweating here.
13:30All right, lovely Jun.
13:32You have five minutes to the pass, chef.
13:34How's it looking?
13:35Looking good, chef.
13:38Kimchi and celeriac salad is plated.
13:41You need a hand.
13:42No, I'm just thinking about how to make it not look like rubbish.
13:47You happy with your fondant?
13:49As happy as I can be.
13:50What are these, Kooten?
13:51Uh, miso and celeriac.
13:54Ori arranges pickled kohlrabi.
13:56Whilst Jun drizzles yellow curry sauce.
13:59Can you put the candoulas, like, scattered in here?
14:02And a celeriac tuile completes the dish.
14:05You happy?
14:06Yes, happy.
14:11Well done, mate. First one up.
14:12Yeah. Much improved, isn't it?
14:14Yeah, it looks lovely.
14:15Service, please.
14:24Oh, yeah.
14:25Look at that.
14:26Very pretty.
14:27Oh.
14:27Yeah.
14:27So, the first of our starters, which are all plant-based, is called Breaking the Incantation.
14:34And it's inspired by the Marvel movie, Doctor Strange, starring British Asian actor, Benedict Wong.
14:40And in front of us, we've got some instructions.
14:43Light the spark to open the portal to your dish.
14:46And then what we do, set fire to that.
14:48No, no, no.
14:49This here.
14:50I think.
14:51Oh, wow.
14:52Oh, my God.
14:53I love that you just went for it.
14:55Just setting fire to stuff.
14:56Oh, my God.
14:59Wow.
15:00That's the most fun I've had in years.
15:09OK, Inspector Phil, what'd you make of that?
15:12I love the pickle, the kimchi salad.
15:14Nice, warm, curry sauce.
15:16It's just a bit of a big old chunk of celeriac.
15:19I've got to be honest, like, I'm not a big fan.
15:21Firstly, the plate's quite awkward to eat off.
15:25It just doesn't seem to sit nicely.
15:27It doesn't feel really like a dish.
15:30Yeah, no, I agree.
15:31I think the celeriac fondant's not quite fondant enough.
15:34I like the pickles and the combinations,
15:36and the curry sauce is warming, but I don't...
15:38It doesn't excite me.
15:39I do love the theatrics of it, though.
15:41I love the curry sauce, but I agree with you.
15:44Trim, but fun.
15:45I'm up for setting fire to loads of things.
15:47Fantastic.
15:53This is the potato dumpling for the starter.
16:00Hey, Chef.
16:01Hi, Andy.
16:02Right, so you started off in fine form with a big fat nine.
16:06Yeah, Adam said about adding a little bit more acidity,
16:09which I'm just going to add a little bit more
16:11of the coal oil sherry dressing.
16:13Yes, the cashew crema, it needed a little bit letting out.
16:16It was quite thick, wasn't it?
16:17Yeah, so I've just made that ever so slightly thinner,
16:21but I think it really brings the dish together.
16:22This has got proper legs, this.
16:25Push it through, Chef, it's fantastic.
16:29Yeah, they're looking good.
16:30I'm going to get them straight in, basically.
16:34They need to go in the steamer for ten minutes,
16:36so I just need to judge this so that they go out hot.
16:39So, our next dish is the Nightcrawler.
16:41It is charcoal potato dumpling filled with creamed truffles,
16:45cashew condiment, potato crisp, black truffle puree,
16:50baked baby beetroots, charred pickled onions
16:52and a pickled walnut ketchup with a cold oil dressing.
16:57Celebrating in superhero movie X2,
17:00Scottish actor Alan Cummin plays the teleporting mutant Nightcrawler.
17:05The dish is inspired by Nightcrawler teleporting in a puff of smoke
17:08and his ability to camouflage himself.
17:10More smoke.
17:11Yeah.
17:12There's a theme emerging.
17:13Feels like it's going to be quite an intense kind of dish.
17:19Right.
17:22Ori, you have seven minutes to the pass, Chef.
17:25Oui.
17:26Cashew nut cream is plated,
17:28along with baked baby beetroot and pickled onion petals
17:31in a cold oil dressing.
17:35You need a hand.
17:36What you can do, see these micro mustard drills,
17:39upside down on all the pickled walnut ketchup.
17:42Five on this one, yeah?
17:45The dumplings have gone in the pan.
17:48Pickled walnut ketchup is added.
17:50Yeah, you're doing it nice and neat, that's what I like.
17:53Black truffle puree is next, topped with a potato tuile.
17:58I'm glad you kept your tuile.
17:59Do you want to help me up to the pass?
18:00This is the last thing.
18:01Yeah.
18:07Right, June, can you close the drawer, please?
18:09Yeah, of course I can.
18:10OK, go.
18:12All right.
18:13A minute and a half early.
18:14Well done, Chef.
18:15You want to send your dish?
18:15Yes.
18:16Service, please.
18:17Come and grab the tuile.
18:18Just as straight as possible, please.
18:28Oh, this is scary.
18:34Now you get a knife.
18:35God, I'm slightly expecting there to be like a severed head in there or something.
18:39Whoa.
18:40Wow.
18:42This is beautiful.
18:43It's very cool.
18:44It's very spooky.
18:53I like that.
18:55Mmm.
18:56It feels quite sinister, but it eats really, really well.
18:59The filling is delicious.
19:01I absolutely love the dumpling.
19:03Yeah, I think the cashew kind of condiment helps that meatiness as well,
19:06oh, there's rolls and truffle.
19:08It's so theatrical, the presentation, but it's sort of like Alan Cumming himself,
19:14got sort of theatre but also depth.
19:17The smokiness is just nicely balanced and the little bits of pickle just kind of
19:22add a little acid that brings the whole dish up a little and brightens it up.
19:27It's a really solid dish, that.
19:32It's the fish course.
19:34You OK, Ari?
19:36Yeah.
19:37Yeah.
19:37I was like, who said that?
19:39Who was that?
19:40I'm just wrapping the monkfish cheek in the taffy for Tom.
19:47I'm about to sous vide the grill.
19:49Jun's grill dish is a tribute to Gemma Chan from Crazy Rich Asians.
19:56My fish skin is drying in the oven.
19:59The fish skin will sit on top of a shrimp-based exo sauce.
20:04Chef Tom has an allergy, so I need to change my exo sauce, not use shrimps,
20:09and also not to kill them with gross contamination.
20:12Imagine if I killed him.
20:14However, all judges will be sampling Jun's trout rose sauce.
20:18So I've reduced this dashi stock, so hopefully it's nice and powerful.
20:23Our first fish course is falling in love with you.
20:27Brill, trout rose sauce, exo sauce with smoked sturgeon, fermented daikon noodles and caviar.
20:34Based on the hit romantic comedy Crazy Rich Asians, which starred Gemma Chan, who's half Scottish.
20:40All the Chinese superstars are out today, just waiting for me to be featured in the dessert.
20:45I bet I know it's coming.
20:47I'm a big fan of Gemma Chan, who I worked with years ago on Humans.
20:52Exo sauce, I love an exo sauce.
20:53I love exo sauce.
20:54Kind of spicy, little bit sour kind of condiment that you tend to add through sauces.
20:59Also, a bit of smoked sturgeon as well.
21:01So there's a lot of flavours there that just work really nicely together.
21:05Nicola sturgeon.
21:06Nicola sturgeon.
21:08Oh, that sticks to the brief.
21:10Nicola?
21:10Yeah.
21:11We smoked her.
21:12She's had a tough couple of years.
21:13You've had some great comedic roles as well, Catherine, the IT crowd most famously, I suppose.
21:17Do you find, like, taking on comedic roles is a different challenge to taking on a dramatic role?
21:23I feel like when you do a comedy, you tend to work with funny people, both in front of the
21:29camera and behind the camera.
21:30It's a different energy, and also doing something like the IT crowd years ago, I love the live studio audience.
21:38How are you looking on this fish course, Jim?
21:40Yeah, good.
21:41I've got the sauces done.
21:42I'm just working on Chef Tom's exo.
21:46Got dashi working.
21:48Falling in love with you.
21:49Mm-hmm.
21:50That's the name of this dish.
21:51Yeah.
21:51Because you scored a nine.
21:52Oh, yeah.
21:53It was surprising to me.
21:54Are you hoping for another big score?
21:56I am hoping for another big score.
21:57Do you think you could get a ten for this?
21:58I hope so.
21:59Do you know?
21:59There's a few things I've adjusted as well, so I'm not happy.
22:02What else have you adjusted?
22:03No, it's just my techniques.
22:05Oh, it's just your techniques?
22:06Yeah.
22:06So the cooking of that fish is essential and sensual.
22:09Mm.
22:11Oh, dear.
22:13Good.
22:13The fish is looking good.
22:16Yeah, I'm just worried that I either burn it or it sticks, so I'm just going to keep an eye
22:21on it.
22:24Thanks.
22:26Thanks.
22:27Thanks.
22:27Okay.
22:29Never do this again, stupid.
22:31That is such a shame.
22:35All right, Jun, you've got five minutes to the pass, Chef. How are you doing?
22:38Uh, good.
22:40What's wrong with your fish, Jun?
22:42I forgot to put baking parchment on it.
22:44Oh.
22:45What do you need?
22:46Can you help me lay some gold leaf?
22:49If you get to the banquet with this, I'm going to have to come just to do the gold leaf.
22:52Yeah, please, yeah.
22:54Fermented daikon noodles are plated.
22:56Just like a handful, yeah, yeah, yeah.
22:59Followed by a trout rose sauce.
23:00Can you get fish on, please?
23:02Fish on.
23:02Yes, please.
23:03Just on top.
23:04You have 30 seconds to the pass.
23:06No problem.
23:08After fish on, can you get some caviar on?
23:10Yeah.
23:10A decent amount.
23:11Yeah, big spoon.
23:13Exo sauce is next, topped with crispy fish skins.
23:23Service, please.
23:31How do you feel about your fish?
23:33Uh, I let myself down in the searing of it, but the rest of the components I was happy with.
23:43Wow.
23:43This is beautiful.
23:44I feel like I'm back in Malaysia.
23:46We've got a tropical flower.
23:48I love this.
23:48And look at the gold leaf on the fish.
23:57It's a bit of a tail of two halves for me, this.
23:59This ridiculous gold over the top plate of food here is punchy in flavour.
24:04It's delicious.
24:05I love the smoky, the spice, the kick, the crispy fish skin that comes with it.
24:09I think it's absolutely delicious.
24:11But then the plate, I just find a little bit dulling.
24:15The sauce isn't so great.
24:16The diacon just feels a bit flat.
24:19And sadly, the fish is, my fish is so overcooked.
24:22I feel like if you had this XO kind of garnish here in through your sauce, it'd bring a lot
24:27more pack of flavour.
24:28I agree, but I absolutely love this XO sauce.
24:32Yeah.
24:33Lovely the dried fish skin, though.
24:35I've never had that as a sort of crisp.
24:37So good.
24:37Yeah.
24:38In terms of sticking to the brief, it looks like something straight out of the movie.
24:42So I think that is spot on, but it's just a shame about the main event.
24:49How are you looking, Horry? Are you OK?
24:51Yeah, getting there, yeah.
24:53This is the langoustine sauce.
24:58Phone for the recipe.
25:00Roast Orkney scallop, baba ghanoush, fennel and carrot salad and curry sauce,
25:05with a langoustine tail in Gaddafi pastry, parsley emulsion and caviar.
25:10Celebrating Limbo 2020, a story of a Syrian refugee left in Limbo in the Scottish Highland.
25:15waiting for asylum.
25:17Homesick, he calls his mother to get Syrian recipes and ingredient advice,
25:21which is the inspiration for this dish.
25:23Mmm.
25:24Lovely idea for a dish.
25:25Yeah.
25:25And it sounds delish.
25:26I love scallops so much.
25:27Hey, Chef.
25:28What did you score for your fish course?
25:30Yeah.
25:30Adam gave it a ten.
25:31You've got a ten.
25:32There was one note from Adam, which was maybe char your aubergine.
25:36Are you doing that?
25:36Yeah, so I started the aubergine on the barbecue today.
25:38That's just given it a little bit of a smoky flavour in there, so that's quite nice.
25:41Tom has a shellfish allergy, so what are you making for Tom?
25:44I am going to do the monkfish cheek wrapped in the katafi instead of the langoustine,
25:48and I am going to do the monkfish instead of the scallop.
25:51Oh, it sounds amazing.
25:57Yeah, I think it's one of my best dishes.
25:58I would love to get a ten again, but we'll see what happens.
26:03I love langoustines.
26:04Favourite food.
26:05Mmm.
26:05I absolutely love them.
26:07Tom, you can't eat shellfish, so what have you got?
26:10So I've got monkfish, which, again, is a beautiful fish.
26:14I love it very much.
26:15Rich and meaty.
26:16And Kaddafi pastry, what is that?
26:18It's like a Greek pastry, but it's like shredded, almost a bit like phyllo pastry.
26:22Usually deep-fried.
26:23Yeah, I'm going to like that.
26:25HE LAUGHS
26:26Deep-fried?
26:27Ah.
26:28It's Scot...
26:29Tom, it's Scotland.
26:30There has to be at least one thing deep-fried.
26:32At least one.
26:33But the deep-fried Mars bar thing, is that still...
26:35Well, it is a thing, but I never had one until, like, two years ago.
26:40Like, everyone's on deep-fried Mars.
26:41You're not even really Scottish, are you?
26:43No, I don't think so.
26:44HE LAUGHS
26:46Yeah, it's looking good.
26:48Just need to make sure that I give it enough time to rest.
26:51I'm going to need you to help me with deep-frying.
26:54Right now?
26:54No.
26:55No, no, we're not even going yet.
26:56Oh, Jesus.
26:57You can put that cloth back over the top of it.
26:59OK, cool.
27:00Ori barbecues monkfish first, followed by scallops.
27:04Just want to get this up, want to get it right.
27:06As Jun fries the kataifi-wrapped longestine...
27:10Ori, you have 12 minutes to the pass, chef.
27:13Oui.
27:14Baba ganoush is plated.
27:15Carrot and fennel salad comes next.
27:18Is that too blonde, or is that OK?
27:20Yeah, that's fine.
27:20Do the monkfish cheek, please.
27:22This colour good?
27:23If it's the same colour as the langoustine, it's fine.
27:25Yeah, OK.
27:27I'm going to carve these langoustines.
27:29Jun tops langoustine with parsley emulsion, lemon gel...
27:34This isn't cooked enough.
27:35I'm sorry.
27:36I'm going to re-drop it.
27:37It's not quite cooked.
27:38..and caviar.
27:40OK.
27:41I'm going to start carving.
27:43How's the cretin on that scallop?
27:45Lovely?
27:46Yeah, really nice.
27:47Scallops are garnished with fried curry leaves.
27:50Can you put them into the phone boxes, please?
27:51And finished with curry sauce.
27:55Can you take the monkfish up, please, Jun?
27:57Yep.
27:58OK, let's go.
27:59Yeah.
27:59Oh, yeah.
28:01Very pleasing, Ori.
28:03Looks fantastic.
28:04Service, please.
28:05Grab the door, Ori.
28:07Just watch the phone boxes, yeah.
28:12Whoo!
28:14Uh...
28:15You're all right?
28:16Glad to get that done.
28:33Ring ring, it's food.
28:34Look at that.
28:35Oh, it smells incredible.
28:36Very good.
28:37Yeah, lovely.
28:38Let's see.
28:40Mmm.
28:40Mmm.
28:43Mmm.
28:44Oh, wow.
28:44Mmm.
28:46I think Lorna managed to not get it round her mouth.
28:48How do you do that?
28:49No, I did get it round my mouth.
28:50I'm just a fast licker.
28:59I loved that langoustine tail and I loved the scallop as well.
29:05I thought it was just wonderful.
29:07That was by far the nicest thing I've eaten off the floor of a phone box.
29:10Just checking bags, you don't normally, like, push on and finish it.
29:13You must have liked that.
29:14I did like it.
29:15It was very good.
29:16Really good.
29:16Personally, I think the sauce is absolutely delicious.
29:19It's got, like, a really great spice level.
29:21The balance of it's amazing.
29:22The baba ganousha underneath is very, very good.
29:25The katafi langoustines.
29:27Yeah, sublime.
29:28Mine was, I think, equally as delicious as yours.
29:30The monkfish was nicely roasted.
29:32I think the only thing that I'm slightly negative about
29:35is the carrot and the fennel salad.
29:37Feels like it's a bit coleslaw-y dumped in the middle.
29:40That's the only thing.
29:41I mean, flavour-wise, it's great.
29:43I like it.
29:44It's a good dish.
29:45Super tasty.
29:49Ori steals a march on his main course,
29:52a Highland feast showcasing lamb six ways,
29:55including a fried lamb bun.
29:58Yeah, I'm just looking for it to have doubled in size,
30:01but it's not really done that at all.
30:02Doesn't look like it's proved very well.
30:04Schoolboy error.
30:05Maybe I'll just change it and call it a lamb donut
30:08and fry it until it's crispy.
30:11Hello, delicious people.
30:13Hello.
30:14How are you all?
30:15Good.
30:15Quite full.
30:16Quite full.
30:17Oh, babe, you've got to brace yourself.
30:19Come on now, undo that top bun.
30:21I'll be all right.
30:21I actually will.
30:22I'll have it sneaking away.
30:24Interesting.
30:25Flavour profiles coming through.
30:27Spicing, heat.
30:29Not dishes and flavours that you would normally associate
30:32with Scottish cookery.
30:34Been a great morning.
30:35I think a couple of the dishes are really, really good
30:37and I think doing Scotland proud.
30:39But yeah, I think different spice levels,
30:41different techniques, it's been really interesting.
30:44Every dish feels straight out of the movie they're referencing.
30:48So clearly a lot of thought and a lot of skill
30:51has gone into the presentation.
30:52The storytelling is so important to us here, Catherine.
30:55I mean, there's one dish in particular that you had with the phone.
30:57I find it incredibly moving.
30:59I've never heard of this film, Limbo.
31:01No.
31:01It's beautiful.
31:02And it was such a delicious dish as well.
31:05That was my favourite, as well as Alan Cumming.
31:08Which, I mean, the theatrics and then backed up with the depth of that flavour.
31:13Delicious food and good strong storytelling.
31:16Yes, exactly.
31:17Big things coming, lovely people, and I'll be back in a bit.
31:20Thanks, Andy.
31:21Bye, Andy.
31:21Bye.
31:23Before the chefs cook their main courses in earnest,
31:26they're sneaking some prep on their desserts.
31:29June, can you tell me what's the timer on the top oven, please?
31:32Four minutes.
31:33Merci.
31:35Yeah, are we?
31:37Ory adds a blackcurrant insert into a chocolate mousse topped with a chocolate foyatine disc.
31:46Whilst June is hoping to perfect his frozen element.
31:50Desserts are my weakest area, so I really want to nail it down as soon as I can.
31:57I've been to see the wonderful judges, the very happy judges.
32:01What I found quite interesting is they're all responding to your interesting use of spice,
32:06your interesting use of innovations, all the little things you've invented yourself.
32:10So it's hitting home.
32:12And that is really good to hear, yes?
32:14Great to hear.
32:15How are you feeling, guys? How are you feeling, Ory?
32:16Not bad.
32:17I'm having a bit of a problem with this bundo.
32:19Oh, come on, bundos.
32:21Don't muck about.
32:22We need you to behave.
32:23What about you, June?
32:24I'm stressed.
32:25Just a little bit.
32:26I'm not really good with time calculators.
32:31Like what time I should get.
32:32Clocks, you mean?
32:33Clocks.
32:33Yeah, that's the one.
32:35I've never heard it called a time calculate before, but I like it.
32:40This is just a glaze for the farce and the ribs.
32:45So reduced demi-glass, lamb fat, butter, white soy, Worcester sauce.
32:51Smells good.
32:54Okay then, judges, our first main course of the day is called A Feast for Merida and it's a barbecued
33:00lamb saddle, lamb farce, lamb fat rosti, sticky lamb rib, fried bun filled with braised lamb and courgette, basil and
33:08lemon verbena puree and lamb sauce with tomato and preserved lemons.
33:12And it's inspired by the animated movie Brave, set in a fictional medieval Scotland.
33:17My favourite jazz trumpeter, fat rosti.
33:20Ha!
33:21Let's hope you like lamb, Phil.
33:23I love lamb.
33:23It's my favourite meat, I think.
33:25And I've never had a lamb farce.
33:27What's that, like a complicated lamb comedy?
33:29A lamb farce is kind of like a mince.
33:32Think of a sausage filling is probably the best way of describing it.
33:38So this is just the courgette puree to go with the lamb.
33:40Just got some lemon verbena, basil, a little bit of extra virgin olive oil in there.
33:46Ori scored nine for his main course.
33:49Could his lamb buns prevent him from getting that elusive ten?
33:53They look like they're growing ever so slightly.
33:56That's good.
33:56But maybe it's a mirage and I'm just making that up.
33:59Yeah.
34:00Ori, how many pints do you need after this?
34:03How many pints of beer?
34:04Yeah.
34:05Five pints, that.
34:07Can you lift the rostis, please?
34:09Yep.
34:11Lamb fat rostis are topped with crowdy cheese and garnish,
34:15and his lamb savern ribs are given a soy glaze.
34:20Delicious.
34:21Should just serve a bucket of these and scrap the homemade.
34:26OK, you have seven minutes to the pass, please, chef.
34:29What are you, Andy?
34:29How are your buns?
34:31They aren't perfectly right.
34:32I'm just going to fry them anyway.
34:34See what happens.
34:37Here you go.
34:38Can you get the terrine out of the hot plate and the cucumber, please?
34:41Yep, coming.
34:42Lamb sauce is decanted.
34:44And can you take me out of the lamb saddle as well, please?
34:47Yep.
34:48Lamb guinea fowl terrine is portioned.
34:51Nice.
34:53How's that croissant, Ori? Happy?
34:55Yeah, really happy.
34:56Nice one.
34:57Good job.
34:58Ori completes his medieval feast with a puree of courgette, lemon verbena and basil.
35:04You're bang on time, chef.
35:06Beautiful.
35:07Wow.
35:10Good heavens.
35:14OK.
35:14Service, please.
35:16There's actually two handles either side of here.
35:33Looks amazing.
35:35Really fabulous.
35:35It does look great, doesn't it?
35:37Well, should we start serving?
35:44Oh, I want a bit of roasted that.
35:47Beautiful plating, Tom.
35:49And there's more lamb in case we need it.
35:56It's beautiful, that, isn't it?
35:58Mm.
35:59Well, Lorna McName, it's a good representation of Scottish lamb.
36:04Definitely.
36:04I think all the lamb pieces are executed very well.
36:07Every little bit of the farce is really nice and soft
36:09and the little filled bum the braised meat in there is really nice.
36:13Beef rib, lovely glaze.
36:15I think it definitely sings lamb and good Scottish lamb.
36:18The only thing I'm not sure if I'm 100% fond of is the verbena inside the puree.
36:23Well, I'm a big fan of the lemon verbena in the puree,
36:26but what I really like what the chef has done is the clever bits of using
36:30almost Mediterranean and that kind of Middle Eastern spicing and seasoning
36:35and lightness and freshness that comes in with the preserved lemon.
36:39And knowing that film and knowing that scene,
36:41I think it's done a very good job of the brief as well.
36:44But I felt briefly that I was in a fictional medieval Scotland.
36:47I really like the fried bun.
36:48The fried buns.
36:49The fried buns.
36:50I could have had quite a few of those.
36:52My first farce.
36:53Baby's first farce.
37:00Setting up everything for a main now, so I can get mains as set as I can.
37:04Jun scored eight for his venison main course, inspired by Bond, James Bond.
37:10Great score for main course.
37:12We really want to continue the vibes.
37:14He's hoping to score higher by upping the kale element in his dish.
37:18So basically what I'm doing, more pickle.
37:20I'm just lacking in that at the minute.
37:23The third component of Jun's main is a barley bros cake.
37:27I'm just going to fry them off, try to solidify them.
37:30And then I'm going to trim them up and then see if they are nice and neat.
37:38Adam's feedback mostly is, I believe, was mostly to do with the props involved.
37:43Right.
37:43There needs to be more instruction really.
37:45We put the suitcases onto the pass and then nobody knew what to do with the vials.
37:49You wanted a bit more sear on that venison loin and the black bean sauce was quite strong.
37:54So just less of the black bean sauce, more sear.
37:57I probably will put it on the barbecue just a little bit.
38:00It sounds lovely.
38:00I like the changes you're making.
38:02Push, chef.
38:03Push hard.
38:05I should be okay.
38:06Famous last words.
38:08The next dish up, we've got Skyfall Lodge 007 Hours, which is gum powder tea smoked venison,
38:15barbecue red kale, pickled kale stalks, black bean paste, sauce with pink fur potatoes and gerules,
38:23shared with Sichuan fermented tomatoes with a dirty martini cocktail.
38:27Oh.
38:27Inspired by the Bond movie Skyfall, where 007 goes back to his family home, Skyfall Lodge,
38:33which in the film is located in the Highlands.
38:36Martinis all round.
38:37We're eating well today.
38:39Sichuan fermented tomatoes.
38:40Very interested to see what those are like.
38:45Setting up all the martini glasses for a cocktail.
38:49Got some tomatoes in there.
38:51The Sichuan pepper was overpowering, so I'm just going to do just a little bit of sauce.
38:56Looking at a really nice, like, caramel-y crust to it.
39:01Mmm, smells fabulous in here, Jun.
39:05Can you start the smoking gun?
39:06Yeah.
39:07This is my gun.
39:09Is it?
39:09No, it's not.
39:10Venison is smoked in a gunpowder tea.
39:12There you go, mate.
39:14Jun was advised to increase the sear on his venison.
39:17You're going to finish that in butter and on the barbecue.
39:20I've just changed it a little bit, not on the barbecue.
39:22I think it's just too much smoke.
39:24Don't over-smoke it now.
39:26Homemade black bean paste is plated, followed by Chantrelle and pink fur potatoes.
39:32Do you want me to get your props up for you, Jun?
39:33Yes, please, yeah.
39:34That'll be nice.
39:35Does this vodka go into the case?
39:37Vodka on the left and then juice on the right.
39:40Truffle shavings tops barley bros cakes, followed by pickled and barbecued kale.
39:45Ori, you're doing such a good job.
39:47I'm so happy you're doing it for me.
39:50Venison looks lovely.
39:52Shaken, not stirred, everything for the discerning spy.
39:56Finishing with the black bean sauce.
40:01And are you wanting the boxes closed, Chef?
40:03Yes, please.
40:04Oh, it smells amazing.
40:06Service, please. Thank you very much.
40:08Come and get the door, Jun.
40:21We have two missions.
40:23One is to assemble the cocktail.
40:25Vial one, vodka.
40:27Vial two, olive juice.
40:28Activation.
40:29Combine both vials in a shaker with ice.
40:31Shake vigorously.
40:32The shake signals the tracker is neutralised.
40:35Ooh.
40:39I love this.
40:41Oh, this is fun.
40:43I love shaking something.
40:48The name's yum, very yum.
40:51I don't know if it's a half pint of vodka I've just drank,
40:53but I enjoy that.
40:57Tom's looking skeptical.
41:00There's kind of lots of elements to it that all work,
41:04but not together.
41:05I think the venison is actually cooked really nicely,
41:07but it's probably got a bit too much smoke going through it.
41:11I feel the bowl's a bit too small for the dish as well.
41:13Everything's kind of compact and you're not really able to get
41:15too much from it.
41:16If I had to sort of pick venison or lamb,
41:19I'd always choose venison.
41:20I feel like I've got a soft spot for this dish.
41:23I like that gunpowder tea smokiness around the venison.
41:26It really feels like it's been shot out of a gun,
41:30out of James Bond's gun into my mouth.
41:31I mean, what more good you won?
41:33That's a brief.
41:34I'm just saying it really sticks to the brief.
41:38Well done, mate.
41:39Smashed it.
41:40Yeah, thanks.
41:40You too.
41:42It's time for the pre-dessert.
41:45Ice cream!
41:47My favourite machine.
41:50Eight minutes for pre-dessert.
41:51Does that work for you, June?
41:53Yes.
41:54When there's a will, there's a way.
42:00Ow.
42:02June's inspiration is the film Sunshine on Leith,
42:05set in Edinburgh and starring Peter Mullen.
42:08Have you got any changes on your pre-dessert?
42:10Yeah.
42:11Proudy ice cream.
42:12Yeah.
42:12But the presentation's going to be a little bit different.
42:14No mochi skin this time.
42:15No mochi skin?
42:17Yeah.
42:17That was my favourite part.
42:20I'm going to do some candied oranges,
42:23because it looks more like a sun.
42:25All right, lovelies.
42:27You have four minutes to your pre-desserts
42:30and do it the pass.
42:31Ori's tribute to James Bond
42:33is a take on a whisky sour.
42:36I can go right now.
42:38Olive oil is poured over blood orange sorbet.
42:41I'm ready.
42:41June, I just need to put a spuma on.
42:43Topped with a whisky and wine foam.
42:49You've added stuff.
42:50All right.
42:51Good to go?
42:52Yep.
42:53Service, please.
42:53Service, please.
43:03First up in our pre-desserts,
43:05we have whisky shaken, not stirred.
43:07Blood orange sorbet and whisky,
43:09lemon and sparkling wine espuma,
43:11finished with marinated cherries,
43:13olive oil and long pepper.
43:15A twist on the famous James Bond drink,
43:17martini shaken, not stirred,
43:18but based around a whisky sour,
43:19made with Glencoe whisky.
43:21Uh-oh, more booze for daddy.
43:27Oh, that's fine.
43:29Ooh.
43:29I think I'd like to have whisky more often.
43:33And second we have I'm on my way.
43:35Scottish crowdie and lemon ice cream, sea buckthorn curd and a candied clementine slice.
43:41Based on Sunshine on Leaf, a musical film from 2013 about two recently discharged British Army servicemen returning to their
43:49homes in Edinburgh.
43:51Sticky and chewy and flavor-wise, I actually really, really like this, but technically it's a little bit thick.
43:57This one I find more classic, interesting, but feels very safe.
44:03I just thought the candied orange was a bit too chunky, just a bit too big.
44:07And this, I couldn't really taste much flavor in the espuma.
44:11It's not my favorite pre-dessert, but the olive oil I really liked in there.
44:14I really liked the flavor of this one, but I didn't eat my orange because it looked quite thick and
44:18it's sticky, so I knew it was going to be chewy.
44:20I really liked this one. I also avoided the orange, but I just thought the ice cream was lovely.
44:26Well, a bit like our canapes, we've got to hold up which one we think is our favorite.
44:33Here we go. Even with a clunky bit of orange on the top, flavor-wise wins.
44:43It's the final dessert course.
44:46How are you feeling about dessert, June? I'm breaking it.
44:49You'll be fine. After I've sent mine, I can always help you.
44:52Both chefs are recreating cakes from the movies, with Ori tackling Hagrid's pink birthday cake from Harry Potter and the
44:59Philosopher's Stone.
45:02The top layer of the cake consists of chocolate mousse with a blackcurrant insert.
45:11What I've done is practiced this and ended up spelling it right, and then I've mucked it up.
45:16Let's talk about your dessert. You scored an eight for this.
45:19Talk to me about the feedback from Adam for you.
45:21He didn't really like the shortbread ice cream, said it didn't really have much of a taste to it.
45:24So what I've actually done is scrapped that, and I'm doing just a really nice vanilla ice cream.
45:29I'm going to cook the sponge less, so it's not as dry.
45:32Katherine in there is playing Molly Weasley in the new Harry Potter.
45:36Yeah, yeah.
45:36It's a little bit of added pressure.
45:38Yeah.
45:38A tiny little bit.
45:39She's obviously wedded to the Potter stories.
45:44It's 100% accurate. This is the hardest service of the year.
45:48Shhh. Don't let anything go wrong.
45:50Ori, are you excited to cook for Katherine Parkinson?
45:53Yeah, I am actually. Big fan of the IT crowd.
45:56She's really funny, eh?
45:57I hope I get a selfie with her today. I'm not even joking about that.
46:03The bottom layer of Ori's dessert is a brown butter sponge, which he overbaked in the heat.
46:09The sponges just went in the oven, so they're going to take ten minutes and then I'll probably need to
46:14start looking at plating.
46:16So our first dessert is called Happy Birthday Harry, I suppose.
46:21Chocolate mousse with blackcurrant, honey and brown butter sponge, vanilla ice cream and peat-smoked whiskey caramel sauce.
46:27Uh-oh.
46:29Inspired by the first Harry Potter film when the character Hagrid, who is played by Scottish actor Robbie Coltrane, delivers
46:34a birthday cake to Harry.
46:36This is very apt for you, Katherine.
46:38What are you most looking forward to in playing Molly Weasley?
46:41I'm really looking forward to just a long-running job where you get to sort of be with a character
46:48for quite a long length of time.
46:50And there's some great scenes for Molly later on in the later books that, you know, lovers of Harry Potter
46:56will know about.
46:57I'm really looking forward to doing those.
46:58Mmm, tantalising.
46:59Look forward to seeing it.
47:02Can you make this peat-smoked whiskey caramel sauce?
47:09All right, Ari, you have four minutes to the pass, Chef.
47:11Yeah.
47:12How's your sponge?
47:13Sponge is good.
47:14Just brushing the sponge with a little bit of heather honey.
47:16It was one of Adam's comments about just trying to heighten the honey flavour in the sponge.
47:22I think the sponges are a lot better this time.
47:25How's that new ice cream?
47:26New ice cream.
47:27It's like Mr Whippy.
47:28It's delicious and hopefully that makes a difference.
47:31Pouches of popping candy and whiskey caramel sauce complete the dish.
47:34We're ready for you, Chef.
47:36Just onto the boards.
47:37Yep.
47:39If you can carry these cakes with two hands.
47:43OK, thank you.
47:44Service, please.
47:45Come and grab the door, please, Ori.
47:47Oh, yeah, it's all right.
47:49Don't worry.
47:53All right, Ori, last dish, Chef.
47:57You got there.
47:58Feels like I've run a marathon today.
48:11It says, Happy Birthday, Lorna.
48:14Oh, no, it doesn't.
48:15It says Harry.
48:17Oh, it's very sweet.
48:18That's so sweet.
48:19And it's packaged just like in the film.
48:24Look at that.
48:25Popping candy.
48:26I haven't had that for a long time.
48:27It's so fun.
48:30Have you put all the popping candy on?
48:32Not all of it.
48:33I'm trying to cut down on popping candy.
48:38I think everything's really well made.
48:40I think the mousse is really well made.
48:41It's great texture.
48:42The sponge is good.
48:43The coolie inside, the nice acidity that it brings the dish.
48:45I think the vanilla ice cream is probably my favourite part.
48:47I think it's very, very good vanilla ice cream.
48:49I just don't know how I feel about it as a dessert.
48:51I don't really feel like it's a dessert for a banquet.
48:54As in, it's just too, like, big a hunk of cake?
48:56Yeah.
48:57I don't feel like it's dessert.
48:58I feel like it's cake.
48:59It's rich and delicious, but also light enough
49:01that you keep coming back for more
49:02and it doesn't weigh you down or anything.
49:05It is nice, that sauce, isn't it?
49:06Wow, you've got your whole bottle of sauce.
49:08I love that sauce.
49:10I thought the chocolate mousse was amazing.
49:12Technically, I thought it was delicious.
49:14My issue with it is actually the black crumb.
49:16When you have a big mouthful of it,
49:17particularly if you hit right in the middle of it,
49:19it really does overpower the chocolate mousse.
49:21But I just loved that blackcurrant
49:25and I quite liked it overwhelming everything else.
49:28It was so sharp and lovely.
49:30It's good fun, isn't it?
49:31Yeah, it is quite fun.
49:32It's a fun dessert. It makes you smile.
49:34This will be great at the end of a banquet.
49:35It's happy.
49:39I'm just working on some pastry now.
49:41Everything is going to be very a la minute.
49:43Like Ori, Jin's recreated a famous film dessert,
49:47a blueberry tart made to look like the spell cake in Brave,
49:51for which he scored a five.
49:53I'll try to make them the best tarts ever.
49:56I'm having the time of my life.
49:58The time of my life.
50:00Hey, Jin, last course.
50:01Last course.
50:02What was Adam's feedback about your tart?
50:04Not enough for in Japan.
50:05Too much jam.
50:07Fenel pollen ice cream was too...
50:09There was a lot of fenel pollen on there.
50:11Too much fenel pollen.
50:13The ginger sauce was good,
50:15so I'm just doing a little bit more of that.
50:17Yeah.
50:17And just the props wasn't really coherent
50:19to try and tell the story.
50:20So you're going to push that a little bit?
50:22Yes, so made it kind of more like a sharing style.
50:25Blackberry ripple, fenel pollen ice cream
50:27came out a bit weird today,
50:29but do you know what?
50:30I'm just going to let it sit.
50:32Let it sit.
50:33Let it hang out.
50:34Let it have a word with itself.
50:37Jin adds blueberry jam and frangipan to his tarts.
50:45Nothing more I can do now, honestly.
50:49That ice cream is not setting.
50:52The spell cake.
50:54Blackberry and blueberry frangipan pate sucre tart
50:58served with fennel pollen and blackberry ripple ice cream
51:01and a ginger blueberry sauce.
51:03A recreation of the cake served by the heroine Merida in Brave,
51:07the 2012 animated movie starring Kelly MacDonald,
51:10which won both a BAFTA and Academy Award.
51:13Lovely.
51:14More cake.
51:15Ginger blueberry sauce.
51:16I like the sound of that.
51:17I think I've had fennel pollen.
51:19I like it a lot.
51:19I think it's a nice flavour.
51:20I think it's a nice flavour too.
51:22I think done well.
51:23It could be a really interesting pudding.
51:25Personally, I think the fennel pollen would be more overpowering than the ginger.
51:30June, what do you need?
51:31Do you need anything from me?
51:33Can you help me with the ice cream?
51:34Is that enough hard set?
51:37It needs to be more, mate.
51:39Three, four minutes.
51:40Oh.
51:42So I'm just going to have to wait with bated breath for this to happen.
51:47June is hoping for better results for his frangipan tart.
51:50They're looking cold, so that was one of the feedback points.
51:54It's like, it's not enough frangipan.
51:56I've made it so that it's filled with frangipan.
52:00So hopefully it keeps its shape so it's nice and domed.
52:04You've got five minutes to the pass, thank you, chef.
52:08Nothing.
52:09Is it solid?
52:10Yeah, you'll manage to do it now.
52:14Big baskets today, June.
52:16Changed it up just a little bit.
52:18A toddler can make a better raspberry ripple ice cream than this.
52:24Would you be able to put some of those pink micro herbs onto that, please?
52:28Just hide the cracks.
52:30Blueberry and ginger sauce is decanted.
52:33I'm going to dust them with a little icing sugar.
52:37Got it.
52:38That's it.
52:40I'll grab the sauce.
52:45It's nice.
52:47Service, please.
52:59This looks nice.
53:00It looks like it's been found in a bush.
53:03Can I have your plate, please, Catherine?
53:07Ice cream for you there as well.
53:09I'm going to give it a sniff.
53:11Oh, yeah.
53:12That's a delicious smell.
53:14Thanks, bad.
53:14No problem.
53:20Well, I think it's a very good likeness to the film.
53:25This tart looks great.
53:28I do love the blueberry and the ginger, though.
53:31They've got a nice balance because it's not too strong, the ginger, but it's really lovely, isn't it?
53:36All I can taste is fennel pollen in the ice cream.
53:38It's a bit too strong.
53:40I like fennel pollen.
53:41I like fennel pollen, but I have to agree with Lorna.
53:43She called it right at the beginning before the dessert even came out that the fennel pollen will have to
53:47be dealt with in a really gentle way.
53:49And unfortunately, that fennel pollen is really punchy.
53:52It's very strong.
53:53It's quite overpowering.
53:54I like the fennel flavour.
53:56I think it's not too overpowering.
53:58I think you just need some more blueberry.
54:00The sauce is very nice, actually.
54:02I do like the sauce.
54:03The tart in itself is lovely.
54:06I love something freshly baked straight out of the oven, but it feels a bit homely.
54:10It feels a bit like a farmer's table.
54:13It's just not really tied in together.
54:16The pastry's great.
54:16I think the tart really does taste fantastic.
54:18I think it's a great tart.
54:19You talked about that chocolate mousse not feeling like a dessert.
54:23This definitely doesn't feel like a dessert.
54:30How did you think today went?
54:31I think we both put our absolute effort into it.
54:34Yeah, I think we both put the full energy in.
54:36There was a couple of things I wasn't happy with.
54:38It's just so much doing the whole menu in one day, but you're not even just cooking it, you're prepping
54:42it as well.
54:43At the start as well, I think you saw me like 100 metre dashing up and down.
54:46That's the first time I've seen that all week as well.
54:48Yeah, I actually put a shift in.
54:49Yeah.
55:04Hello, chefs.
55:05Hello.
55:05Thank you for giving us so much, honestly.
55:07I know how hard you've both worked this week.
55:09Yeah, congratulations, chef.
55:11We've had a great day in here.
55:12It's been some exceptional food, some beautiful Scottish produce.
55:16I want to know who cooked the spell cake.
55:18Is that you?
55:19Me.
55:19I mean, there's something very special about something freshly baked coming out of an oven.
55:24I loved it very much and frangipan.
55:26I just love it.
55:27Thank you, chef.
55:28That means you must have made the Harry Potter cake, which I really loved and thought also
55:34was an amazing recreation of the film, which I know well.
55:39Well, look, chef, we're not going to make you wait any longer.
55:42Andy's got the results.
55:43There can, of course, only be one winner.
55:46So, the winner of Scotland, and going through to Cook at the finals, is...
55:59Ory.
56:02Oh, I'm so happy for you, man.
56:06Thanks.
56:06Congratulations, Ory.
56:07How do you feel?
56:08Yeah.
56:09Super glad.
56:12Full of classic Scottish enthusiasm there.
56:16That lamb dish we all thought was outstanding.
56:20Absolutely loved it.
56:21Everybody else absolutely loved it.
56:23In fact, it scored perfect tens.
56:26Yeah.
56:26Oof.
56:27Right across the board.
56:28And Jun, commiserations, it was a great showing today, all the same.
56:33So good to see all those Chinese flavours, the mapo tofu, canapé, and that XO medley
56:38with the fishkin, the crispy fishkin, was just delicious.
56:42I have never enjoyed my day's food more than I did today, so I have to thank you.
56:48It's been a privilege in all of your storytelling, in your imagination, and both your skills.
56:53So, thank you.
56:54Chefs, thank you once more from me.
56:56I think it's time for you both to take a well-deserved rest.
56:59You must be absolutely exhausted.
57:01In fact, I know you are.
57:02Thank you so much, and congratulations to you, Ory.
57:04Commiserations to you, Jun.
57:06Well done.
57:06Thanks.
57:06Well done, chefs.
57:08Thank you very much, chefs.
57:10Well done.
57:12Super happy.
57:14Absolutely delighted.
57:15Good comments from the judges.
57:17So, yeah, no, I'm absolutely over the moon.
57:19I just want to fall into a pile now.
57:21I'm feeling really happy for Ory.
57:24He's done such a good job this week.
57:26His scores were solid.
57:28His execution was amazing.
57:30Four tens for the main.
57:31I'm absolutely over the moon with that.
57:33Because I didn't even think the lamb bun was good.
57:35I tried my best, but it's, you know, he's a very deserving winner.
57:38And I got a selfie with Catherine as well, so win-win.
57:42So that was a very decisive win for Ory, I have to say.
57:46I mean, it was powerful, strong cooking.
57:49I mean, there was some technicality in there that was absolutely top of its game.
57:53Now, Jun is a very interesting case.
57:55He's a good chef.
57:56In terms of ambition, in terms of flavour profile and in terms of excitement, Jun's cooking today I thought was
58:01excellent.
58:01However, Ory, I can't wait to see what he does in finals week.
58:04He has a couple of dishes that could be well up there come finals week of pushing for banquet-worthy
58:09dishes.
58:09Absolutely. I told you that at the beginning of the day, didn't I?
58:11You did, you did. I'm looking forward to eating that lamb again.
58:14Whey!
58:17Come here.
58:19I'm so proud of you.
58:20Thanks, man. You're so good.
58:21Let me pour you a glass.
58:23Well, hopefully I can get Scotland for the banquet.
58:25Cheers to that.
58:26Cheers.
58:27Cheers.
58:28Cheers.
58:29Cheers.
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