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00:02this week in the great british menu kitchen four talented chefs from scotland take up the challenge
00:12this year using movies as their inspiration
00:18the uk's finest chefs are competing over six courses for the ultimate accolade
00:23cooking at a star-studded banquet at liverpool's st george's hall
00:30they'll need blockbuster dishes to impress their mentors veterans of the competition both trusted
00:36old hands and new faces who will eliminate the lowest scoring chefs each day until the final two
00:44face our exacting cast of judges it's interesting just perfect that's delicious yeah who will add
00:50their name to the glittering list of great british menu winners i'm just a girl standing in front of
00:58judge asking to love my food
01:12this week the top chefs from scotland are competing to win a place at finals
01:16with dishes inspired by iconic movies from their nation will they bring the box office magic that
01:22we're looking for first to arrive edinburgh-based chef jun ao was named best asian chef in scotland in
01:322025. i believe that my style of bringing british ingredients and using asian flair will give me a
01:40bit of an edge in this competition next up is ori shand a michelin trained chef now leading one of
01:47scotland's
01:48top catering companies i'm just going to take it stage by stage this week and my main goal is to
01:54cook my whole menu hi there hey i'm already nice to meet you nice to meet you this is pretty
02:01surreal i
02:02know it's uh bigger than you think you know from india to glasgow is chef rohan woodkay gold winner at
02:09the 2025 uk curry championships i'm more cook my food from my heart and my soul and that's one of
02:16the key thing for my food good morning chefs how are you yeah good you yeah good a little bit
02:22nervous
02:23but getting there and returning is hannah rose from st andrews a head chef on a super yacht seeking
02:29redemption my goal for the competition is to cook my entire menu and hopefully cook for the judges i want
02:35to show what i've got and hope that that's enough to to get all the way hi yeah hello how
02:41are you
02:41good morning how are you yeah good thank you you're feeling nervous at all yeah not as much as last
02:46year
02:46but yeah no i'm good oh yeah i know you're the second yeah i was here last year greetings chefs
02:52from
02:53scotland how are you feeling yeah good nervous hello hannah hello how are you my sweet i'm so happy to
03:00be
03:00back very very thrilled to be welcoming brand new chefs to the great british menu kitchen so chefs as
03:06always we are going to begin with the canapé your canapé is your calling card here at great british menu
03:12it's the first time any of us will try your food and when i say us i mean your veteran
03:18all right
03:18chefs i'll see you very soon thank you thank you canapes aren't scored but in a tie the veteran judge
03:27will use them to decide who stays or who goes anybody else need the oven canopy for her canapé hannah
03:34is preparing a classic prawn toast so i have the bread dough which is going to be the base of
03:40the
03:40prawn toast so i'm just going to chop some mushrooms jen is preparing a pastry cone layered with mushroom ragu
03:51and whipped sesame tofu it's authentic asian flavors with a little bit of a twist i'm like peeling
03:58garlic and ori is just absolutely blitzing through his stuff it's so focused my canopy is an ipa crustad
04:08with caramelized onions aged beef tartare and bernese rohan's canapé of deep fried cauliflower
04:16is topped with a sweet sour and spicy sauce this canopy is the tribute with all the street vendors
04:23who are working so hard hello chefs how are you getting on great thank you okay we have a veteran
04:31on the way it's exciting no yes very yes i'm going to give you a few names spencer metzger adam
04:38handling
04:39simon rogan jen who would you like to walk through that door probably adam he's very like modern british
04:45very in the forefront of of that kind of style cooking be pretty cool to get spencer metzger just
04:50because of how well he's done in the competition favorite for me would probably have to be spencer
04:55i think anybody will be answered will be sweating
05:00all right chefs i want you all up at the same time
05:04are you guys all good for two minutes yeah yes i'm gonna plate with one minute to go oh
05:08about to enter the great british menu kitchen is dundee's finest hannah you're going to be ready
05:15yes holder of a michelin star since 2022
05:21all right that's it time's up everybody crowned great british menu champion of champions in 2023
05:282023 it's adam handling how are we hi chef how are you hi chef how are you oh grand how
05:37are you
05:37darling i always love being back in this kitchen so got a ipa crustad with onion steak and berenice
05:47what do you have here i have a maple tofu cone with whipped sesame tofu and mushroom dobanjang ragu
06:00hello we have a prawn toast with a thai asian style dressing with sesame oil
06:11hello chef i've got cauliflower manchurian for you
06:20so adam what are you expecting from this chef i think this brief this year is is really exciting
06:26because you can be as creative as possible celebrating movies movie makers and of course scotland
06:32needs to be fireworks you ready for fireworks yeah yeah good luck chefs see you back here soon thank
06:38you thank you that was super intense was it oh yeah i said that he was my preferred judge so
06:46when he
06:46came out i was like oh this is great he's obviously a passionate scotsman and i think the fact that
06:52he's
06:52been to the banquet with a dish um you know it'd be good to follow in his footsteps i think
06:57my main
06:57competition is possibly ory he seems um a very well-established chef ory and hannah because that's
07:03two of them are definitely tough competitor for me now i'd like you to rank them in order of
07:09preference i would give rohan fourth a touch on the messier side to eat it but it had lots of
07:14flavor
07:14i want to say it tastes like like my local chinese but not in an offensive way in like the
07:19best
07:19way possible that sauce is so good third i would give to hannah for her toast flavors you remember
07:25growing up uh i thought it was very simple but very tasty that's delicious it's very asian these
07:30kind of things second i give ory i love the fact it was crispy on the outside and it had
07:34that like
07:35steak and bernese kind of flavors wonderful that's so fun i love that but the flavor of june's mushroom
07:42every time you take another bite more flavor arrived and it's flavors i'm not used to which gets me
07:47very exciting great texture yeah lovely oh it's got a kick to it yeah i'm eating all that food and
07:55i
07:55thought wow scotland's bringing it's a game and it's just the snacks now for the first scored dish
08:05a vegan starter championing vegetables i want my attention to be grabbed just like the beginning
08:11of a movie i want all bells all whistles loads of flavor so i want showstoppers on a plate
08:19i'm cutting these putting them in a pan and then i'm going straight on to getting the beer in
08:24please tell us about your starter so the title of the dish is the night crawler
08:28and it's inspired by alan cumming who plays the night crawler in x-men 2. we love alan cumming
08:33pretty brilliant scottish actor basically the night crawler teleports and he like camouflages into
08:39things so the dish is going to be all camouflaged into one color wise what are you cooking though so
08:45i
08:46have a potato dumpling that's filled with truffled scottish rolls it'll get steamed and then we just
08:52lightly pan fry it on one side and that's served with some baby beetroots some onions and to bring the
08:57dish together a cashew condiment all right it's actually quite a pusho actually it's going to start
09:03off with the potatoes for the validity it is very important to score highly in the first course last
09:09year i unfortunately didn't get to show my whole menu it is got wrenching and it's not where i want
09:15to be this year so the title of my dish is choose life and the inspiration is the movie train
09:21spotting
09:21what are you cooking i'm making essentially potato soup the dish itself i wanted it to be you know they
09:28come from that kind of rustic council house i want it to be potato soup and bread however it is
09:33a potato
09:34and leek veluté with a turkish cement bread i've got char leeks on there and then i've got potato fondant
09:40crisps and some pickled apple and celery how would you take that potato soup to the next level it's sticking
09:46to essentially the classical cooking but just making sure i finish it right all right
09:52i got a potato on and i got tamarind chutney on i'm just gonna visiting up the spices and i
10:01think
10:02it's gonna work the inspirations come from the movie called shallow grave and the title of the dish
10:08is called tatty's plot oh yeah because there's a dead body bunch of flatmates yes it's trying to get
10:13rid of the body and there's money yes is that right that's right that's the mystery lies behind that
10:17live of life now what is the dish so this is uh the potatoes wrapped in katepi pastry okay and
10:24there are three different chutneys going on the plate these three different chutneys are actually
10:28replicate the three different flatmates okay and you're going to deep fry that potato to get really
10:32nice and crispy nice and crispy okay i'm just chopping up some celeriac i'm going to start frying it off
10:40as soon as i can if i don't get this right then i'm in trouble on cool so the dish
10:46is called breaking
10:47the incantation the inspiration behind this dish is benedict wong in doctor strange so it is celeriac and
10:55tofu chow and mushy with kohlrabi pickles celeriac and white kimchi kind of a shrewkrut salad on the
11:02side and the golden turmeric and ginger sauce how does that correlate with your uh inspiration well
11:10the presentation of it is like the amulet the time stone that they are trying to find in the first
11:15movie what are you worried about the set on the challenge is so important if it's not set then
11:21there's an issue and this is just whizzing up the mint and tamarind chutney
11:30cutting some kohlrabi
11:35that's for the film for the potato dumpling i've got some scottish rolls truffle truffle juice
11:41chard spring onion tops chervil the dish sounds wonderful but uh the way that he's making that
11:48dumpling sounds extremely complicated is it style over substance or is it going to actually be for
11:53something i'm first up and i've got to get a wriggle on because there's lots to do
11:59under pressure hannah must deliver a soup fit for the banquet you got it hannah you got it yeah buddy
12:07so we say is on and then i'm just gonna cut the potato fondance and then i need to get
12:11on to the
12:11breads so that i can get their meaning cooked in time you have a soup with some pickled vegetables and
12:16some crispy potatoes with some beautiful bread that's something i would like to eat on a rainy day
12:22do i think it's going to be good enough for a banquet not particularly i'm making a soup and how
12:28can i
12:28make that better turkish cuisine something i've been cooking a lot of in the past few months it's
12:32something that i've done a lot recently on board the yacht that i work on
12:41i am a head chef on a 90 meter super yacht i work away for about two months at a
12:46time and then home
12:47for two months being the youngest female head chef within the yachting industry is an incredible honor
12:53but it's definitely difficult at times it was a nerve-wracking jump to run a team to become a head
12:57chef at such a young age but i did it and i am doing it and i love it and
13:02so for me it's one of
13:03those pinch me moment like i can't believe i am where i am and doing what i'm doing sometimes
13:13i think i'm just a little bit behind but i don't know if i am or not
13:26just a little bit unsure what's going to happen because i've got the chow and mushy but i've never
13:30used a thermal mix like this so i didn't know if it got to temperature if it didn't then that's
13:35it game
13:40over june's dish breaking the incantation with this dish there are a lot of elements that he's creating
13:46which are very easy to fill a lot of ifs a lot of ifs
13:53this cumin seeds will go in the yogurt spicy yogurt
13:58with his chutneys underway i'm just going to release it down a little bit that chutney so it makes and
14:04have a consistency rohan sets to work creating chickpea flour scraps with added charcoal to look
14:11like soil i'm gonna make a batter and then with this spoon we're just gonna fry them and that will
14:16look like a gravel for a shallow grave yeah that's for the potatoes to go on the top yeah the
14:21science
14:22of this dish so he's putting at room temperature things on top of a hot potato yeah if it works
14:27i think
14:28it will be wonderful taste does good yeah they all taste good oh my god so i'm making the cashew
14:39cream
14:39condiment that's gonna sit under the dumpling the amount of sesame that you put on it it still has
14:45that kind of savourish to it if i do it right now it's bread
14:52right so i'm gonna temper the potatoes now tempering potatoes give there all the spice
14:57elements coming through so fennel seeds uh cumin seeds the black onion seeds that will give you a
15:03nice flavor right dumplings chef how we doing yeah not bad you're making your dumpling yeah making
15:10my dumplings you got something for me to taste yeah this is the cashew cream condiment so it's
15:15quite rich but there's quite a lot of pickled items to balance that out how much is going on the
15:20plate a dollop let's say a dollop technical term yeah ori his cashew cream i'm glad i only got a
15:29small bit because that was very powerful extremely rich you're going to need a lot of acidity to go
15:34through that dish to make it taste not clangy in the mouth slightly over thinking the fact that it's
15:41just soup don't get in your own head just do what you do what you do chef how we doing
15:46i'm good how
15:47are you okay perfect now how's your pickles yeah they're good yeah i've got so i've just done some
15:51celery in here um and i've got a little hot pickle i poured hot over this and then i'll try
15:55them can i
15:55try one yeah of course yeah thank you yeah okay well it is just the soup so it needs to
16:04be wow
16:07it's crunch time for jun's chawanmushi it feels okay maybe i'll have to serve an ice cream for my
16:13starter i'm gonna blend this now make a nice sauce what do i have to taste you have turmeric sauce
16:22so
16:22it's got a lot of lemongrass turmeric coconut milk shallots garlic ginger happy with the seasoning yeah but
16:30i need to check it again with jun his little dressing i was a little underwhelmed which is
16:38really quite sad i think he's very nervous
16:43uh just adding some salt to the potato so just making sure i've got enough seasoning
16:49chef how are we doing i'm good chef so that's a potato mix so that's going in a
16:54nice kataifi pastry so this is the potato you're going to wrap in pastry yes when you bury it is
16:59it going to get soggy or is it still going to be nice and crispy nice and crispy all right
17:03okay
17:05it's very flavorful it's very strong too much of that will blow someone's head off it's quite spicy
17:12it's a kataifi pastry so that will replicate uh the webbed lights and shallow grave light color and
17:18they will finish in the oven my culinary journey started at the city called pune in india i'm based
17:30at cameron house at lachloman shows it's all about scottish produce but showcasing my heritage
17:36my style of cooking so my menu is always based on my childhood memories or the memories i created
17:43with the people uh in terms of my mom dad uncle aunties or the people i met
17:49it's very difficult to describe yourself but then i would say i'm humble like a potato uh like
17:55you can say hard from outside but soft on the inside so this please
18:04you okay do you need any help no no i'm all good man i'm all good rapid man
18:08so there you go push on burst up
18:15oh drama high drama i love a good prop that bottom oven is on steam if we can leave it
18:22on
18:22that please that would be much appreciated ori you have seven minutes oui chef are you on time yeah i
18:28think i might be early ori starts by plating his cashew nut cream followed by coal sherry vinaigrette
18:36dressed beetroots and pickled verju onions is someone able to pull that tray out and pass it over please
18:43i can't i can pickled beetroot stems are next along with a pickled walnut ketchup
18:49can you grab me the herbs out the bottom drawer please
18:52trolls from the night crawler i don't know
18:59and thin slices of truffle i'm frying off these dumplings then i've got the flowers to go on
19:06the dumplings are finished with a black truffle puree and potato twil
19:18oh sorry you were three minutes early yeah this is my dish the nightcrawler yeah and it's inspired
19:23by alan coming who played the nightcrawler in x-men 2 and this is influenced by the scene when he
19:29drops
19:29the knife on the president's table and it says mutant freedom now all right shall we try it yeah let's
19:34go for
19:37it
19:53you happy with your dumpling uh yeah i'm happy with the seasoning and the flavor on it as well
19:57rohan do you like the way it looks yeah it's a visualized you know it's a good start
20:01or very strong sound too and at the bottom this is the cashew cream that i tasted yeah i think
20:07with
20:07the sort of pickled elements or some pickled walnut on there as well it sort of does balance out with
20:13the acidity the is it kind of the puree and she cream yeah yeah i'm not sure on the texture
20:19of that
20:19this feels very um clarky yeah do you think the crisp adds anything to the top i think it's sort
20:24of
20:24it does have that kind of like night crawler feel about it it's very nice and balanced i really like
20:30it like lots of acidity good seasoning yeah the seasoning is really good if you were to score
20:34yourself what would it be maybe a nine another ten maybe i'm not sure i think i would give this
20:42a
20:42seven uh i mean go for it you liked it more yeah okay eight as well okay
20:52how is it uh yeah i was happy with the flavors but i don't know what adam thinks
20:56who's up next me hannah what do you need i need my starter to be better than last year's oh
21:05wheel in oven
21:09potato crisps oh you artistic very hannah plates charred leeks
21:17i will get you to pour my abilities for me five minutes to the past please are we on time
21:23yes
21:26potato fondants and apple and celery pickles are next
21:30that's your bread ready hannah thank you so much
21:33i literally need to put these on and then i'm going to add my flowers which are picked
21:38breathe chef you've got this thank you a spinach twill completes her elevated soup
21:43honey have one minute to the past please copy
21:48and the dish is served to underworld's track from her movie inspiration
21:52train spotting so here we have uh my starter which is based on train spotting
21:58and the title is to choose life love it shall we try it yes
22:15everything go to plan yeah i think so yeah it was very it was the first cook after
22:19not very successful year last year so i just wanted to concentrate on
22:23making sure that i got a dish up and i did it well
22:26looks great visual connection to the brief strong yes yes yes
22:31you happy with your bread i am yeah the bread's actually really nice i'm just not sure it's the
22:37right bread for this soup are you happy with the char on the leeks i think the texture is good
22:43possibly the leeks are a little bit acrid in flavor yeah so with the soup the seasoning how is it
22:50i think it's good i think it's i added and added a little bit more and i tasted something i
22:55didn't
22:56even do last year just a little bit more seasoning in the soup but that's my only criticism if you
23:01were
23:01to uh score this dish what would you give yourself i want to say i would get like a seven
23:05i would say
23:06this is uh seven i will go for seven oh i'll go for seven as well happy yeah happy anna
23:18yeah hey
23:18i served a starter and it went well so yeah it's good so it's you next i'm next yeah cool
23:25right let's go on rohan what um elements have you got to finish still i only need to help
23:30with the filling the cones yeah pomegranate seeds and edible petals make bouquets for the shallow
23:36grave inspired dish just like that a little bit less will be good all right rohan you have nine
23:42minutes to the pass please yeah rohan plates his vegan spicy yogurt chutney followed by tamarind
23:49chutney what is that do you want me to get your coffee yes please it's ready and a drizzle of
23:54mint
23:54chutney yeah box please behind wow looks like a bird's nest because you need to balance that sweet
24:02and sourness to the dish and finally charcoal chickpea flower scraps so these are the gravels going on the
24:12yeah you happy happy yeah the dish is inspired by the movie called shallow grave yeah and the
24:18dish called tanti spot i'll grab the door you grab the food i will yeah let's go well done chef
24:23thank
24:37you very much you happy with the crispness yeah he's got a plan yes according to the plan what do
24:42you think about the texture i think it would have been better like deep frying it like closer to serving
24:47and the katafis kind of just went a bit like tacky in the oven and what about the chili uh
24:52so you'll find
24:53the chili going off and then coming back again some serious heat there i do like spicy food it's not
25:00like in the immediate like pain it's like slowly builds up in your mouth you think the balance of
25:07this dish do you think it all works together i think i will keep it like this at the day
25:11just now
25:13for me i'm not master on spice so i'm a bit like if you were to score yourself what would
25:17you give
25:17yourself uh nine i'm gonna go six yeah i think i agree with or eight i'm gonna say seven all
25:24right
25:29how did it go chef yeah good i think yeah yeah you don't sound very happy it was good
25:33no i think really good it tasted really good yeah last to the pass is john let's hold hands and
25:39say a
25:40yeah i'm not religious at all and it's make or break for his chow and mushy
25:50what's that oh god is real
25:57june you've got 10 minutes to the pass please yes chef june plates kimchi and celeriac salad
26:03the chow and mushy is next nice they're all quite prompt aren't they it's very scottish is it it's
26:10being on time at the pass oh to be fair i've never seen this many scottish people be on time
26:14ever
26:15followed by pickled kohlrabi and tajet flowers pour this sauce into the end of this one finished with
26:22the celeriac twill
26:28so this is my starter dish it's called breaking the incantation using the inspiration of benedict
26:34wong from dr strange the way that the magic looks like in the movie it looks kind of like a
26:38sparkler
26:38and then we're just gonna light the sparkler and then sparkler lights the paper oh make a wish
26:44shall we taste it yes let's go let's go
27:04so you're happy with everything yeah i'm really happy that that chow and mushy came out um nice and
27:10soft so it's not like firmly set i think the main element is not really a chow and mushy it's
27:17more
27:17like a set vegetable puree yes and your sauce could be a little thinner so more of a pourable sauce
27:24than a thick kind of gravy as you would say i'm not convinced by that sauce at all i'm not
27:29sure we
27:29need it because the sauce is a little bit kind of blended it's almost like two purees as an overall
27:35dish how's the seasoning for you i i think it's it's seasoned maybe turn down the the vinegar just
27:41a little bit on my pickles there's not much flavor on the main element which is on the chowing machine
27:47yeah if you were to score yourself on this dish what would you give yourself uh seven or six why
27:52not
27:52any higher it's just very difficult to judge my own food um i think i'm gonna give it a six
27:57i'll
27:58go for six yeah i'll go for six all right thank you very much guys that means all of you
28:02have now
28:02cooked first course it's over hello hello hi how are you doing ah it was all right how are you
28:14feeling about these chefs i think one really did stand out and the other three had had small errors
28:19yeah i'm nervous because it's obviously the first one i think like it obviously sets the week
28:24oh it sets your precedent all right do you think that the errors are conceptual or nerve driven this is
28:33all
28:33nerve driven
28:44chefs you all brought some wonderful theater to the pass some good cooking but there were also some errors
28:53you all right for your dish the night crawler the potato acted as a wonderful casing it was fluffy
28:59and it looked pretty sharp the cashew cream was extremely rich i think you needed more of the
29:06coal sherry vinaigrette just to offset that riches just a bit the crispy twill on top visually beautiful
29:13but it brought nothing to the table on the eating front overall with a few tweaks i could see this
29:20dish at the
29:20banquet thank you chef hannah for your dish choose life the veluti had a wonderful texture it tasted like
29:30leaking potato however it was very mellow season your food a little bit more
29:37the charred leeks were cooked lovely but again lacked a little touch of seasoning
29:42the presentation was good maybe add some graffiti to the board with some messaging overall the dish had
29:48potential but with more story and more seasoning it can go a lot more
29:54rohan for your dish tatty's plot the potato itself was delicious however the bottom lost its crispiness
30:03because of all the chutneys it lost the crispiness because you pre-fried your potato and then you put it
30:09in the oven the potato was quite high on the chili front for a banquet some people might find it
30:16a little
30:16bit too powerful with tweaks like this you would score higher
30:24gin for your dish break in the incantation the chowin mushi was more like a set puree
30:31the sauce was too thick flavor wise it was on the bland side
30:36i think you really need to rethink this dish moving forward
30:43so to the scores rohan
30:49i'm giving you
30:52a seven
30:53thank you
30:55hannah
30:58i'm scoring you
31:01a seven
31:03if you follow adam's advice you are well on the way to making a leek and potato soup
31:08banquet worthy
31:11gin
31:13i'm scoring you
31:17a five
31:19or eight
31:22i'm scoring you
31:26a nine
31:27your dish was excellent so well done thank you
31:31all right chefs next up it is the fish course i don't need to remind you that one of you
31:37will be
31:37going home after this dish but get ready because we go again all right chefs thank you thank you
31:44good luck well then guys good job good job you can't yeah thanks cheers forget your score just
31:52focus on your fish okay
31:58getting a nine from adam was great really happy with that oh no i am this is just my normal
32:03face
32:04miserable scott you know i mean i got above what i did last year and i don't want to say
32:11i'm really
32:11happy but i am i was expecting a little bit more you know but i'm still happy with that i
32:17appreciate
32:18what adam has to say but my focus now is on just really nailing the fish filleting fish now
32:29the pressure is on for the chefs to deliver a banquet worthy fish dish for adam
32:34the schools are tight so any slip up could result in an early exit from the competition
32:38attention
32:44so this is just the lemon zest which is going to go into the bourbon i'm going to add really
32:48hot
32:48butter to it and hopefully multiply it if i can deliver this next course and get that halfway park
32:54and i didn't last year but i'm gonna this year i'm gonna take it
32:59so the title of the dish is the champion's belt yeah and the inspiration behind it is uh the movie
33:05tommy's honor it's about a golfer and he's from st andrews where i live he was the first to win
33:10the
33:10open yes and created everything in history that st andrews is to this day i get so excited
33:15i actually have here this is his winning edible scorecard that will be on the dish so tell me
33:21about the dish it is a golf course and all the elements of it but as much as i can
33:26in food a
33:27golf ball as bread a golf tea with butter and crispy tarragon and then the main showstopper is the
33:32lobster so lobster ravioli lobster tail and i've got some pickled fennel some pickled carrots which i'll
33:38make right um and then a bourbon sauce to finish with a bisque and are you going to taste everything
33:43again and again and make sure the seasoning is good 100 yeah this is the salt of my butter which
33:50i'm
33:50then going to place into the golf tea molds
33:59so i'm going to be peeling the shells off these langoustines
34:03even though i've got a high score on the starter i'm not going to rest on my laurels
34:08the title is phone for the recipe and the inspiration is a film called limbo which is a
34:14shot in the outer hebrides it's about a syrian refugee omar and he often goes to the bt phone
34:20box to phone his mum to get recipes because he feels homesick so um the dish i'm doing is a
34:26roasted
34:27orkney scallop and i'm going to season it with sumac dill pollen toasted nori and that's going to sit
34:32on baba ganoush there's a little kind of pickled vegetable salad and then i'm making a curry sauce
34:36and then on the side we're going to wrap a langoustine and katafi pastry deep fry it and then have
34:40parsley emulsion caviar and smoked and cured egg yolk it sounds like you got your work cut out for you
34:50yeah oh i'm not coming at the shell grip skinning this fish making it look really nice and pretty
34:59your score was not the desired one just to not think about it really it might be the last course
35:05i'm cooking so i'm just going to go let's not even say that stuff let's just do it so the
35:09title of the
35:10dish is falling in love with you based on crazy rich asians inspired by jemma chang so her mother
35:16is half scottish it's one of my favorite films i love it really is it funny yeah but a lot
35:23of
35:23different ingredients here got some exo sauce going really big brill and yeah making a dashi cream as
35:29well and some fermented daikon noodles how are you cooking the fish so fish into the uh water bath uh
35:35into the oven for a little bit just to firm up the flesh on top a little bit of gold
35:39leaf and caviar on
35:40top not thought about pan frying it i have but i i wanted to make it a bit more like
35:45delicate okay
35:46all right sounds good
35:53so he is going to get filleted in a portion and then i'm going to go put them in a
35:57brine
35:59rohan's fish dish takes inspiration from a movie set in a scottish fishing village and its lead
36:05character danny is played by peter capaldi how you doing chef i'm good andy the inspiration came
36:11from the movie called local hero and the dish called danny's catch a businessman wants to turn
36:17this tiny little village into an oil refinery the person come from abroad and they wanted to capture
36:22the whole village for turning into the refinery yeah so what are you cooking so i'm uh doing the hick
36:27i'm making a nampla salad and then i'm going to do the barbecue or sweet corn baby corn and that's
36:32the charred spring onion and on the bottom will be the penang sauce one of my favorite curries ever
36:37is a penang so pressure on now lobster ravioli filling lemon juice chives parsley lemon zest a bit of
36:49creme fraiche tarragon right now i'm going to stir this i'm going to add that liquid to it
36:57hannah's dish uh she's doing a lobster bisque she's doing a beurre blanc two sauces i find that a little
37:02bit bizarre i think it would serve her well to edit but that was a similar to her starter it
37:06lacks
37:07depth hey this is beurre blanc and i'm going to add this butter and hope for the best
37:15this is for the curry sauce so it's like a homemade buddavan kind of spice i have fenugreek in it
37:21cumin curry leaves turmeric crushed chili
37:32i was 14 and my mom said i needed to get a part-time job so i was interested in
37:37cooking
37:37i always used to watch gary rhodes on the tv so i loved him he was probably the reason i
37:41got into
37:42cooking so on tier is a catering company that does lots of different things anything from some canopy
37:49functions to some private dining in someone's house i literally question whether i'm good enough to do
37:55something all the time and like even like winning a competition like national chef of the year
38:01i won it but then i don't like shout about it i never mention it to anyone as soon as
38:06you think
38:06that you're like really good it's like you're basically finished turn it up
38:12back in the kitchen ori is continuing the curry sauce to go with his orkney scallop fish dish
38:19that was langoustine stock we're gonna reduce that by half add some cream and milk
38:25what do you think if this works i see it being a 10. right for sure it sounds wonderful
38:34i am getting this ready to be backpacked and sous vide hopefully this works chilling out by the backpack
38:43machine so he's going to go in the water bath and then he's going to roast it yeah just to
38:48firm up
38:48the outside which again i don't truly understand at all i'm just prepping the main tails picking out
38:55the nicest parts you're all good john i'm good i've got some exo sauce going got some dashi cream sauce
39:02going to his exo sauce jun adds oyster sauce and smoked sturgeon and i'm just ready to give something that
39:12he might like to eat i'm making the panang sauce with umid lemongrass galangal salots and coffee lime
39:20inside for the paste i think pressure is a little bit higher because it's adam's favorite curry now
39:25heat was well a potential issue with his first course yeah there's heat in this dish too which
39:30he got very excited about when he was talking about it it needs to be for a banquet not for
39:34himself
39:37so this is parsley emulsion and this is uh for the top of the langoustine
39:43just making some quick adjustments here i've got like a fish crackling
39:47because maybe more texture would be nice
39:51you okay hannah yes i think so wait till i'm making raviolis in five minutes time and then ask me
39:59how's it all going it's going yeah but a last little push this is the beurre blanc sauce and
40:04finished with lemon it's super acidic yeah i've got lobster bisque and beurre blanc on there
40:10i do not like how much this bench moves hannah's beurre blanc extremely acidic i'm not too sure how
40:18it would marry both with the lobster sauce and the delicate ravioli got everything done but these raps
40:25i'm just going to do the nampla dressing now so what's actually is garlic fish sauce lemon juice and
40:31sweet chili yeah this is just the aubergine going into the shallot garlics and curry spices for the
40:41baba ganoush chef how's it going yeah going well this is the curry sauce the langoustine stock is the
40:48base as well you happy with the acidity matt maybe a few more drops of lemon
40:54they'll go on the barbecue later we're just going to make sure they're ready
40:58hori you got the barbecue it's on yeah it's real real and hot me
41:06is it going to look like a golf ball who knows
41:10determined to nail the fish course jun rethinks oven finishing his grill
41:16you know how he recommended pan fly there yeah do you think you should change that
41:23get away and how's your fish coming along i'm going to get it into the water bath
41:29uh around before i serve but you know when you said why can't you just cook it on the pan
41:34it's just
41:35in my head now so maybe maybe it'll happen maybe it won't
41:40i'm just going to try one it's hard to think on your feet when you're like this
41:50it was never my plan to become a chef when i was studying in high school my grades weren't too
41:55good
41:55so i was looking for something else that was different more physical and also really challenges
42:01the mind and i fell into cooking my inspiration as a chef starts with my family with my mother
42:08she is the first person who got me into the kitchen getting to the bank would mean uh so much
42:15to be
42:15scottish is an honor in itself and to represent scotland would be the greatest prize i could ever afford
42:29you okay man yeah what are you gonna do i haven't really pan fried bro before so i'm just trying
42:36something new super meaty oh how are we doing chef yeah good so am i able to taste your sauce
42:49yes chef
42:49definitely happy with the thickness chef yeah spice level spice level is i just cut it down a little
42:55bit because there's a lot of kick coming from the salad as well rohan's banana sauce is delicious
43:03perfect amount of spice into it just has to get that fish cooked perfectly
43:09it was the one dish that i was really hoping i wouldn't be first on and i am
43:13shana adds crispy tarragon to her golf course boards along with tarragon butter golf teas
43:22oh yeah golf saint andrews i need you to um put this in here and mix it and add some
43:29salt
43:30and they have five minutes to the pass place yes that's your fennel dress thana copy thank you
43:36Ori plates pickled fennel and carrots fish is so delicate one minute over one minute behind it's so important
43:47How long do I have you have two minutes
43:49I have an extra minute, please of course lobster tails are topped with the lobster bisque
43:54And then could you please pour that bourbon into a sauce jugs. Yeah, thank you
44:00Completed with lobster ravioli I'm walking in ten seconds
44:06oh
44:11Backpipes just make everyone feel very
44:13So the title of the dish is the champion's belt and inspiration is the movie Tommy's honor shall we taste
44:21it? Yes
44:33So I can't eat this because of my seafood allergy and neither can gin for the same reasons
44:40So the lobster. Mm-hmm. How you wanted it? I think so. Yeah, it's how I would eat lobster
44:46For me the lobster tail is just slightly undercooked
44:50I think either I need to change the bowl because it's getting full. I think the task will be in
44:55a little broader dish
44:57And the ravioli you happy with the thickness of it. I think so. Yeah
45:01I did one that and before that was thicker and I wasn't happy at all
45:04I think the pasta could probably be slightly thinner and you had a bisque in here. Mm-hmm. Where is
45:09it? At the bottom?
45:11So I think there's enough
45:13With the two sauces do you think two are needed?
45:15Do you know I never thought of it as two sauces until you said the words two sauces to me
45:19today
45:19I kind of always just think bisque using a bisque in a barblanc. That's two sauces
45:24You're probably better going with a bisque because then you're actually using the essence essence of the lobster. Yeah
45:29If you were to score yourself in this dish, what would it be? Do you know what if it was
45:32absolutely perfect?
45:33I can't really want to give myself like a nine or an eight
45:37Definitely an eight. I think I'm gonna go seven. I'm gonna go for seven Edson. Okay. Thank you very much
45:47Under pressure next up is ori. It's gonna be a push if someone's able to put my props on in
45:54the pass
45:56Baba ganoush is plated
45:58Followed by a citrus dressed carrot and fennel salad
46:03What's in there are a langoustines and katafi pastry very cute for the phoning home
46:09God I haven't seen one of those for a while
46:11All right, you have five minutes to the pass please we chef
46:14I just need to give the scalps rest in time. Yeah as well as this deep-fried langoustine
46:19How did you do the scallops just seasoned and then I'm gonna finish them with dill pollen sumac and nori
46:26and
46:27A garnish of deep-fried curry leaves and puffed rice
46:30Can you pass me that tray with the caviar on it, please?
46:34Katafi wrapped langoustine are topped with a parsley emulsion and caviar
46:38That looks incredible Rory cured egg yolk shavings
46:44Okay backs aren't you on the pass now, please? We I'll be 30 seconds chef curry sauce completes ori's dish
46:57Title my dish is Bowen home for the recipe and the inspiration is the film limbo
47:03That's set in the outer hebrides in scotland shall we go and taste it. Yeah, you said that yeah, we
47:09can take this one
47:23And you're cooking on the scallop. Yeah, I'm really happy with it. I think it's where it needs to be
47:29Does the dish feel connected? A hundred percent good every mouthful you take is like
47:36Okay, yes, it tastes like everything should be there
47:39And acidity wise because it's very rich sauce. Do you think you have enough?
47:44Yeah, after speaking to you earlier I added a few drops of lemon to the sauce
47:48The value of the sauce. How is that tasting? I love it. Well, it's nice and delicate. Yeah
47:54You're probably ganoush. Do you think you have a enough depth of flavor in that? Yeah?
47:59I didn't want it to be overly spiced just because I
48:01If I made it before and added a bit too much spice
48:05I couldn't understand how that would come together with the sauce for it really harmonious
48:09exceptional
48:10You would score yourself on this dish go to me. I go with an eight possibly a nine. I really
48:15go for it
48:16What do you think Hannah ten ten?
48:24Hello, how did you find it? I gave you a ten. Oh, well, really nice delicate flavors on there
48:30How you guys looking good? Our man here is up next. I need
48:35Thoughts and prayers
48:38Keepers
48:38Jun is next to plate and he's decided to pan fry his grill
48:44Can you help me just put some exo sauce on the
48:47Plates, please the minted daikon noodles are plated as Hannah a nice dollop. Yeah, please
48:53Divis up exo sauce. I need to lay some gold leaf on top of this
48:59On top of the fish. Yeah, me try. Yeah
49:02The exo is topped with crispy fish skins
49:06My goodness
49:07Jun you have eight minutes to the pass, please. Yes chef
49:12It's the most pimp grill I've ever seen
49:15Caviar adds a final opulent touch
49:21You were seven minutes early to the pass there the inspiration for this dish is Jemma Chang in crazy rich
49:27Asians
49:28The dish name is called falling in love with you beautiful. Thank you so much
49:45You happy with the way it's cooked it's very well done. I like this kind of meaty fish
49:55I think if you're gonna do it in the pan you just have to do all the way in the
49:58pan and your use of using sturgeon in your exo sauce
50:01I wanted to have a little bit of that meatiness of the sturgeon smoked sturgeon in that sauce as well
50:06Nice saltiness is coming from exo and copy are there. I do you think adding gold to the fish does
50:12anything?
50:13I think it's visually stunning, but I think it's like it really ties in the theme of what the the
50:19movie is
50:20Are you getting opulent luxury? Yeah. Yeah, yeah, only from caviar sort of
50:25You can call yeah, yeah, and if you were to score it. What would you score yourself? I want a
50:29seven or eight
50:30So one person will be leaving after the fish course. Do you think you've done enough with a five?
50:35It's very difficult to come back and you go for it eight. Yeah, for me a seven. Oh
50:41I'm gonna go on it
50:47I
50:47How was that
50:49It was all right. It was delicious me
50:53Perfect right. We got your fish to go. Yeah, that's me last not least
50:58Do you need props on the pass? Yeah, just that's what I say of Aberdeen. Oh, that's my dish. That's
51:03your dish. I took it
51:06Rohan pan fries his hake. We're just gonna finish with the butter old style old school
51:12Rohan you have ten minutes to the past, please. Yes, please chef. He plates charred corn and spring onions
51:18You're playing already you're gonna be early to the past. Yeah before minute. Is that okay? Okay
51:22You Scottish boys and girls have had your porridge this morning, haven't you?
51:26And dresses carrots and green sprouts with his nam plas sauce
51:30So if you can just put the peanuts on the top please party and finishes with roasted peanuts
51:34Do you say this dish is spicy? No, no for you or for everybody else? Yeah
51:47Oh
51:56And that's curry leaf and lemongrass oil in there. Ah
52:00Tell me about your dish. What is it? It's inspired from a movie called local hero and my dish called
52:06a Danny's cat. I'll take this
52:07Yeah, I think you take the other one. Yeah, yeah
52:22So the fish you happy with the cooking on that? Yes, it's very delicate fish
52:26You know if you work it slightly 30 seconds over, it's just gonna dry out. Are you happy with the
52:30skin on the top? Yes
52:31That's crispy enough for you? Yes, that's crispy enough for me. I think it's actually cooked really nice
52:36But I don't think the skin is not crispy. He puts lemon juice on it. Yeah, I don't know why
52:41he did that
52:41And how do you think the chili is?
52:44I try to cut down a little bit of chili in there
52:45You think that's less chili than the potato? I think I put it a little bit less now
52:50Yeah, it's tasty with heat
52:51I don't do well with so for me it's a little bit raw but I think for other people we
52:56crack and your your vegetables your charred vegetables
52:58I wanted to give a little earthiness to the dish
53:00I'm not really sure you need the vegetables in the bottom of this. What would you give this dish?
53:04I would give them eight at least. I think it's seven from me. I'm gonna go an eight
53:15Alright, hi chef. How you doing? Yeah, yeah, good. How are you? Yeah, good. How was that? Yeah, I think
53:19a couple of tweaks and should be okay
53:22So an interesting fish calls. I think three out of four did the storytelling pretty well one needed a little
53:28bit more work
53:29I want a ten so I can stay in it
53:33I can stay in touching distance of you guys
53:36So where does that leave you in terms of score and you think this is going to be very very
53:40hard because they're really hungry to be here
53:43And they're all very different
53:45Currently Ori leads with nine points Rohan and Hannah are on seven and Jun has five
53:55Chefs some excellent fish cookery from all four of you and some very beautiful links to the brief over to
54:03you. Hannah
54:04for your dish the champion's belt I
54:08Really loved the golf course presentation the best part of the dish was the cooking of the lobster
54:13The ravioli was a good shape perfect pasta thickness. I
54:20Only put two spoons on there. I was worried about two sauces the beurre blanc was the dominant one, but
54:27it was delicious
54:28Refine the dish less is more. You're using the king of the ocean. So let it shine
54:35Ori
54:37For your dish fun for the recipe. I really liked the inspiration it hit the brief perfectly reminds us all
54:44to call our mums
54:46The scallop was cooked perfect the langusine wrapped in the pastry. I found it fantastic
54:52If you're going to call it baba ganoush
54:53I would have started them aubergines off from the barbecue just for popping them in the oven. I
54:58Loved it, and I wouldn't change a thing. Thank you
55:03Jun
55:04For your dish falling in love with you. I
55:07Think you bought crazy rich Asians to the pass. It was opulent and very bling exactly like the movie
55:14I
55:15I was very worried about your technique of sous vide in the fish
55:19However, my piece of brille was cooked really well. It was great
55:24The exo sauce was a revelation
55:27Thank you
55:29Rohan for your dish danny's catch
55:32The hake was cooked very well. I would have just liked the skin to be crispier
55:36The Penang sauce was delicious and had all the aromats. I was hoping for
55:41The biggest issue for me was the nampla salad for me. It had too much chili heat. It was very
55:47spicy
55:49To the scores
55:52Gin
55:55I'm gonna give you
55:57A nine
56:00Gin, I'm really happy that your dish came together for you so beautifully. Thank you. Well done. Well done
56:07All right
56:10I'm scoring you
56:11A ten
56:14That's my first ten. Oh, well, that's amazing
56:19Rohan
56:21I'm scoring you
56:24Seven
56:26The local hero is a favorite film of mine, but you didn't quite reach putting that story onto the plate
56:33Hannah
56:35I'm scoring you
56:39I'm scoring you
56:40A seven
56:41So it means Ori, you're in the lead with 19 points and tied in second place are Jun, Rohan and
56:52Hannah
56:53You are all on 14 points. So we've had to go back to the canapé ranking
57:00I can reveal that the person who was fourth in the canapé ranking
57:07Was
57:10Rohan
57:11I'm so sorry Rohan. It means you're gonna be leaving us. We have loved having you in the kitchen. Your
57:18enthusiasm is infectious
57:19For me, it was a privilege to taste four very good dishes
57:23Well done you three get some rest. You'll be back tomorrow to tackle these main courses
57:30Congratulations, Rohan. Thank you so much
57:32Nice to meet you anyway
57:33Thank you so much
57:35Nice to meet you
57:36Well lucky
57:38Well done mate
57:38I told you it was a ten
57:40Well done
57:43I got a ten
57:44I'm so happy about it
57:48It's been crazy starting from such a low in the starter for me to go on a very high high,
57:54it's very validating
57:55To know that I am still in it, even if it is just by the tooth of a nail, I'm
58:00so happy
58:00I feel like I've won already, like I'm here and I get to show my full menu
58:05I think it is very close call. I shouldn't say I'm gutted, but I am
58:10So it was my first ten I've ever given out on Great British menu and Ori deserved it. He cooked
58:15flawlessly
58:20Hannah, if you're going to be late, make sure it's worth it
58:23She's struggling to get the ones out of the mould
58:25Come on
58:25Come on
58:55Come on
58:56Come on
58:57You
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