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Great British Menu - Season 21 - Episode 16: Northern Ireland: Starter and Fish
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00:02hold the popcorn this week it's talented chefs from Northern Ireland creating dishes worthy of
00:08the red carpet you okay this year using movies as their inspiration the UK's finest chefs are
00:21competing over six courses for the ultimate accolade cooking at a star-studded banquet
00:27at Liverpool's St George's Hall they'll need blockbuster dishes to impress their mentors
00:34veterans of the competition both trusted old hands and new faces who will eliminate the lowest scoring
00:42chefs each day until the final two face our exacting cast of judges it's interesting just
00:49perfect that's delicious yeah who will add their name to the glittering list of great British menu
00:55winners I'm just a girl standing in front of us asking to lock my feet
01:14this week the top chefs from Northern Ireland are competing to win a place at our finals with dishes
01:19celebrating hit movies from their nation I'm looking forward to some epic scene stealers
01:26Callum Irwin from Ballyclare is first to step up to the plate just 27 he runs his own private dining
01:33business it means a lot to me to represent Northern Ireland also being the youngest ever competitor from
01:40the nation but a pinch me moment Kristen's originally from South Africa but Northern Ireland is now her
01:46home came on a plane and never looked back nice to meet you I'm Callum Kristen nice to meet you
01:51she's
01:52head chef at Le Sur at Finlock in County Fermanagh I ran one of the only all-female kitchens in
01:59Northern Ireland so the British on between we've been nervous yeah it's getting real after working
02:07around the world Marion has moved with her family to Belfast where she runs a French bistro and teaches
02:13in a cookery school lovely to meet you I'm focused full of energy and I'm prepared I need a mom
02:22now the final
02:25chef is Lawrence from Ballymena he heads up a supper club specializing in fish hi are you hi you were
02:32here last year yeah yeah I was is this the first time for everyone else last year illness forced him
02:37to leave after pre-dessert I'm tremendously proud to represent Northern Ireland again this year things
02:42by time to know now and got a dish at the banquet again I would agree yeah chefs welcome to
02:50great
02:50British menu how are you feeling good you're all here because we've invited you because you're some of
02:54the best chefs in Northern Ireland of course now we will start as we always do with the canopy be
03:01elegant be wonderful and let's get this in the can shall we yeah I'll see you in a minute chef
03:11their dishes will be scored by a veteran chef who's a past winner of the competition their rankings in
03:18the canopy will be used to decide any tie break later literally just slice my finger first action grab a
03:24glove please bandaged up and back in play Lawrence is making a wild garlic taco filled with dry aged sea
03:33green just making a little delimulsion I've cooked down milk and I've added in a bag of crisps so that
03:43it's
03:43like a potato dough it's something that my mom has made since I was a kid Christine's unique ingredient
03:49is flavoring a cheese and onion doughnut and Catalan cream smells like a bag of crisps and that's the
03:56point Callum's gone for a classical beef tartare tart with horseradish emulsion and truffled egg yolk it's
04:05important with the tartare to keep it very fresh so I'm just giving it this first slice back into the
04:10freezer keep it cool
04:14Marion's making choux pastry gougere with a chestnut and whiskey filling
04:19I forgot to try it just a bit more salt
04:25Christine's using more crisps in her cheese and onion Catalan
04:31That's split
04:34Christian you okay?
04:35The Catalan split I just got some double cream to just emulsify it back again and again
04:42Just breathe take on we'll be fine
04:46I've come to talk to you about your veteran and who that might be
04:50Hattar Islan, Sally Avey, Jean Delport, Spencer Metzger
04:55Spencer intimidates me
04:56I love Sally I love also Jean Delport
04:59Do you think it would be useful to have chefs who just come through the competition like that?
05:03Yeah because they're quite fresh to the kitchen some of the older chefs know it's been a while since they've
05:07been on so like
05:10Hattar Islan
05:11He's a little bit hard on some of the chefs so that'll be a good like test
05:15I think anyone who puts a fear of God into me that walks through there right now
05:19Think about them as your friend and also your very very very very critical parent
05:27Judging the competition today are two chefs
05:30Who won only last year all through their finals they were neck and neck with near perfect scores both getting
05:37dishes to the banquet
05:38You have one and a half minutes
05:41Now they're a double act again
05:43I need two of each on the pass
05:47All right chefs?
05:51It's Sally Avey and Jean Delport
05:56Chefs!
05:57Oh my God
05:58Two for the bright one
05:59Hi chefs!
06:01Hello
06:03So do you want to tell us what we've got?
06:05Yes
06:06You have a gougere filled with a chestnut cream with some Irish whiskey
06:11Oh and you have some blue cheese as well
06:16Cool so what have you made for us?
06:17Wild Cornish sea bream that's been dry edged for five days with some fermented wild garlic capers
06:22There's a little Delimotion on top and it's in a wild garlic taco shell
06:27A cheese and onion donut stuffed with a sherry gel
06:30And on top you have a cheese and onion catalan with some crispy potato skins
06:36We've got a classical beef tartare three direct tart
06:39At the base we've got a horseradish emulsion
06:41Truffled egg yolk around the side and then a fresh truffle on the top
06:46Sally you're going to be judging the starter course
06:49And Jean you are going to be looking at the fish
06:52I really want to see that you've put a lot of thought about how you're connecting that dish to the
06:58movie and to the brief
06:59I want no stone unturned
07:01I want flavour and I want to see you guys on the plate
07:04Thank you very much
07:05Thank you
07:05Thank you
07:08You see this there?
07:09Yeah yeah
07:09I was like ooh
07:11I feel like they're going to be like good cop bad cop
07:13They've just went through this experience last year
07:16They're going to know what it takes to get to the banquet
07:19I'd like you to rank each one for me in terms of your least favourite to your favourite
07:24Last place we're going to put Marion
07:25The chestnut was a bit too claggy and it was too big a bite for one go
07:32Really good showcase of um no nourish ingredients there
08:03Thank you
08:06It's really Lawrence
08:06Bright vibrant acidic it also got a really nice crunch from that taco shell
08:11Perfect sizing got so much flavour in such a small little bite
08:15Nice nice
08:17Mmm very fresh full of flavours
08:19Do you think we're in for a good week's eating from these chefs?
08:22It's a positive start
08:23I'm really looking forward to eating some good food this week
08:26He sounds like he's going to be a bit tough
08:28Good luck guys
08:33Let's get cracking
08:34Yeah
08:35The starter is the first scored course and must be plant based
08:38And celebrate filmmaking linked to Northern Ireland
08:42I got my starter to the banquet so I know what it takes
08:46I want to see emotion on the plate
08:48I want to see bags of flavour and I want to see flair
08:52Marion was allowed to start her bread earlier to give it time to prove
08:56My dish is beware of the roses
08:59The inspiration is the movie The School for Good and for Evil
09:03It's all been filmed in Belfast
09:05There's this scene in the movie when she enters the blue forest
09:08And the flowers are in the bushes and they try to bite you
09:12So I'm going to do a beetroot rose and then I'll have some forest floor
09:16And I'll have some salsify
09:18I will deep fry that to create the thorn of the roses
09:21And what's going with the beetroots?
09:24I'll have a vegan brioche and I'll have a smoked celeriac and apple butter
09:28You had meat butter
09:29You had meat butter
09:35The inspiration for my dish is Mark Cousins' anthology documentary
09:40The story of film and odyssey
09:42He's from Belfast and my dish is called a gastronomic odyssey
09:46So I'm doing a black and white ravioli
09:49So it'll mimic the film reel
09:52It's going to be stuffed with a vegan cheese
09:54Almost like a I can't believe it's not ricotta
09:57But then I've got a courgette flour sauce
09:59That I'm going to split with the roasted tomato oil
10:02Usually you wouldn't make a ravioli without putting an egg into it
10:05It's quite sticky, it's quite hard to work with
10:07But I feel like someone would eat this and not recognise it as vegan pasta
10:12Kristen's dish is rooted to the ground and the sea
10:15To evoke the true story of a wailing sailor
10:18Helped by his wife to overcome the trauma of a shipwreck
10:24So the title of the dish is called Root and Tide
10:27The inspiration is Northern Irish actress Michelle Fairley
10:30And she plays the wife in the film called In the Heart of the Sea
10:34So this dish is an explanation of the trauma
10:36And the ending of where they need to be
10:39Is like rooted to the ground and rooted to reality
10:41Right
10:41Right
10:42Perky
10:45I'll be making a beetroot tartare
10:47Beetroot is like strong earthly flavours
10:48So I'm making a dashi to add that little bit of ocean taste to it
10:52And then a golden beetroot macadamia butter
10:54Nice
10:55What's happening with these jalapenos?
10:56Those are going to be going into the macadamia peanut pesto
11:00And it'll be covered by a charcoal sesame crumb
11:03And then a baby glazed beetroot on top
11:05To make it look like it's rooted in the ground
11:12The inspiration behind this dish is Dungeons and Dragons
11:16Honor Among Thieves which was all shot in Northern Ireland
11:19The dish is then called Enter the Dungeon
11:21The hope is to represent literally a dungeon in a treasure chest
11:25And then you're digging through the treasure to seek the key of reawakening
11:28I see a big pile of Jerusalem artichokes
11:30I've got a nice clean white Jerusalem artichoke puree
11:33I have some crisps which I'm going to dye with beetroot powder
11:37Spinach powder and gold spray to represent the jewels
11:40And then finally we've got some braised artichokes
11:43And all of these lovely fresh herbs
11:45What's happening with these?
11:46I am making a nice clean dill emulsion
11:49What's the biggest worry?
11:50Probably that it's not too simple
11:52And that I'm not pushing the boundary enough
11:54Lawrence, simplicity in this dish
11:57But simplicity can be the key
11:58And I'm a massive nerd Andy
11:59So I love the brief as well
12:03Best of luck everybody
12:04Thank you
12:11Lawrence is making a fragrant herb infused broth
12:14This is the vegetable nage
12:16And that is going to be the base of my courgette sauce
12:20Lawrence's dish, the gastronomic odyssey
12:22I'm just a bit concerned that all of the other things in that sauce
12:27Will overpower the courgette flour
12:29Just got to keep you on your toes
12:32We are going to be making a toasted dashi
12:35So I'm going to toast the kombu now on the barbecue
12:38Christine's dish, root and tide
12:40We've got the tartare, the butter, the pesto
12:43They're all kind of saucy, aren't they?
12:45What's in there that's the star of the show?
12:48That just needs to simmer now
12:50We have the braised candied artichokes
12:52Just giving them a wee blanch
12:54To make sure the skin isn't too tough
12:56You can make a Jerusalem artichoke puree
12:59You can roast some Jerusalem artichokes
13:00But I don't think there's anything on this dish
13:03That I'm just like, oh my god
13:04I can't wait to eat that
13:07Marion has coloured her brioche red
13:09To resemble the knotted handkerchiefs
13:11Featured in the film
13:12The School for Good and Evil
13:14Beetroot and brioche for me
13:16Is not a match made in heaven
13:18So I really hope that she's thought about
13:20All the layers of flavour
13:22Second proof
13:23She's also making a crumb
13:25I have some black olives
13:27Some panko bread as well
13:28I'll put some time
13:29So I can have a nice, crispy, black floor
13:33For the forest
13:35Voilà
13:38Back home in Belfast
13:40Marion is head chef at The Dark Horse
13:42As well as hosting a podcast
13:44And teaching at the city's cookery school
13:49Growing up, my grandmother in Normandy
13:52Has a hotel restaurant
13:53So her kitchen was my playground
13:57Then I started to work in restaurants
13:59Then we moved to Washington, D.C.
14:01I was a private chef
14:02And then we arrived here with my family in Belfast
14:05Here in The Dark Horse
14:07It's always about the taste
14:09With good food, simple food
14:11And yeah, that's us
14:14Belfast is such a vibrant city
14:17People are lovely
14:19It's home now
14:20So very proud to represent Northern Ireland
14:24Service, please
14:29Now I'm working on my beetroot roses
14:32The beetroot have been cooked and cooled
14:34In beetroot juice, cumin and mace
14:37And then I will build them
14:39With the blackcurrant pickle juice
14:41That I'm making right now
14:44Kristin has charred peppers
14:46And jalapeno chilis
14:48We put it in cling film individually
14:50So it steams faster
14:52The skin comes off quicker
14:55She's also steaming beetroot for her tartare
14:58A little bit longer
15:00She blends the green pepper and jalapeno
15:03With coriander, parsley, macadamia nuts
15:06And peanuts for a pesto
15:08And I'm just covering the artichokes
15:10With the almond milk
15:12And that just keeps all the heat in there
15:14Cooks everything evenly
15:16The macaravioli
15:17Every recipe would contain egg in it
15:19So this is something that I've just had to
15:21Kind of figure out myself
15:24No one's like really stressing
15:26No, I know
15:26Oh, he is
15:28Yeah
15:31I like to have some uneven petals
15:33At the end
15:35The nuclear crisis
15:38Mission accomplished
15:39Make a black do
15:40And still have a white apron
15:43He's also developed his own vegan cheese
15:46A lot of trial and error
15:47To try to get it to nice consistency
15:49The cashews give a nice bit of fat into it
15:52The dehydrated dashi powder
15:53And some nutritional yeast
15:55So that gives it a nice funky cheesy flavour
16:01Originally from Ballymena
16:02Lawrence trained as a chef in Belfast
16:04Before working around the world
16:06Just a few months ago
16:08He started a residency in London
16:10By day this is a work on fishmongers
16:12And then by night
16:13We just like jazz it up a little bit
16:15And turn it into like a nice dining room
16:19I had a different entry into the industry
16:22I actually studied film studies
16:23For four years at university
16:26I'm really excited to put these two loves of mine together
16:30So it feels great again
16:32To get the chance to represent Northern Ireland
16:34I've been practising my dishes like non-stop
16:36I want to get to the judges
16:37And it sort of feels like there's a little bit of unfinished business
16:48Layers of the pasta dough are rolled together
16:51Laminating it gives it that extra strength
16:54And that extra like elasticity
16:56That you're going to be missing from like an egg dough
16:58So it takes about twice as long
17:05They're chestnuts
17:06I'm going to take them up in a bit of vegan butter
17:08Finish it with a touch of sage
17:11Puree is coming up nice
17:12Braised artichokes are on
17:13They will take a while
17:15They were a love
17:17Have you got something I can try?
17:18Yeah
17:18I'll let you try the maple and sherry vinegar gastric
17:20So just equal quantities of maple and sherry
17:23Maybe slightly behind
17:24But we need a push
17:25And hopefully we can get to the level that you were at last year
17:28Fantastic
17:30They're all ready
17:32Kristin's beetroot tartare will be dressed with a vinaigrette
17:36So like rice wine vinegar, sesame oil, lime juice, sherry vinegar
17:39A lot of acidity in it
17:41And then just a red onion
17:43Looks good
17:44Looks like a milkshake
17:48So this is my dill and mulch
17:49We've got fresh dill
17:50Flatly, partially
17:54Like Marion, she's also made a black crumb
17:57I'm like adding the lime juice hot
17:59So that it can extract the oils
18:02This is boiling over
18:03I'm just going to take it off for you, okay?
18:04Oh, thank you
18:08Thumbrails are going really well
18:09It needs to remain like a little bit sticky
18:11So I can laminate the black onto the white
18:15Marion's made a smoked apple and celeriac butter
18:17For her dish steamed around the forest roses in her film
18:22Hi, Marion
18:23Have you got anything that I can try?
18:24I had a little bit of the forest floor
18:26So it's a bit salty
18:27Because I want this to cut with the earthiness of the beetroot
18:30First stop this morning
18:31I know, oh my goodness
18:33It's just like right in
18:35The crumb is hopefully a good indicator of nice flavours
18:38I was a little bit worried about the brioche
18:40They'd look a little bit dry from the outside
18:42I'm so nervous now
18:44Kristin's tartare is smoked
18:46Callum turns his artichoke crisps into treasure chest jewels
18:50For his Dungeons and Dragons themed dish
18:53And then we'll have a little bit of gold
18:55Because what dungeon doesn't have gold?
18:57And it's...
18:58Lawrence adds chardonnay vinegar
19:00And his seaweed nage to the courgette flowers for his sauce
19:06Marion begins plating with the forest floor crumb
19:10Then I'll finish with some raspberry vinegar
19:13It will cut through the earthiness
19:18So I'm just going to put some Salsifila thorn all around the plate
19:23Marion, you have five minutes
19:25Very good, thank you
19:27Are you going to be on time, chef?
19:28Yeah, I think I'll be...
19:30I'll put just a little canal of butter here
19:33Yep
19:35You want the gap for the butter here, correct?
19:37Yes, that's perfect
19:38Looks great
19:39Brilliant
19:41Okay, Marion, you've got one minute to do on the pass, please
19:44Very good
19:46All right
19:51There we go
19:52It's called Beware of the Roses
19:54And the inspiration is The Schools for Good and Evil
19:57Amazing
19:58Let's go
19:58Let's go
19:59Good luck
20:00Good luck, chef
20:01Thanks
20:02Thanks
20:02I was worried about the idea of the rose
20:04But actually it looks kind of sharp
20:15Get stuck in
20:16Yes
20:18I like the texture, it's not too soft
20:20And do you think you've really packed that punch of flavour into those beetries?
20:24I think I'll add more cumin, more maize
20:26Just to have a little bit more flavour
20:30Brioche is very, very good
20:31The brioche itself, like, I needed, like, a touch more salt
20:36And this bright pink brioche, is that the texture you were after?
20:40It was the texture I was looking for
20:41And do you think the dish comes together as a whole?
20:44Yeah, I think the smoked butter helps to have this link between all the elements
20:50Butter's a bit like hummus
20:51Mmm
20:51It's really rough and chunky
20:53Nearly a ramelad
20:54It does seem like there's missing, like, a real punchy sauce to sort of bring it all together
20:58So what would you score yourself?
21:00A seven
21:01I think the beetroot can have a bit more flavour
21:04I would say a six
21:05Six?
21:06Yeah, I think a six is on the board
21:12Could someone just keep stirring this courgette sauce for me, thank you very much
21:16Lawrence, you've got five minutes to the pass
21:19Give me, like, three lovely pieces of dulse in there
21:22His dulse has been harvested from Northern Ireland's north coast
21:26Legend
21:27There's a lot of heavy flage been going on
21:29Intense energy
21:31The little basil there on top of the courgettes
21:33Lawrence, just use those minutes to make sure it's really, really how you want it
21:38If you don't mind, I'm just going to try to do this a little bit on my own
21:42We're feeling a bit crowded here
21:44Don't worry
21:44Thank you, guys
21:46It's finished with microalliums, cucumber flowers and purple basil
21:51Walk on the back of colours
21:55OK
21:55The courgette sauce is split with roasted tomato oil
22:03So basically what we've got in front of us is a visual representation of, like, the start of film history
22:07With an old film reel
22:09And then we're bringing it to life in the modern day with the modern lens
22:12So the title of my dish is a gastronomic goddessy
22:15Fantastic
22:15Thank you, chef
22:19Good luck
22:30I think the link is amazing visually, very, very good
22:35Is that the texture that you were going for with the pasta?
22:38I quite like a pasta when it is, like, too soon and al dente
22:43Where he's used the charcoal in the pasta is quite tough
22:45The rest of it is quite tender, actually
22:47I can't believe something really impressive with the cheese
22:51So that cheese filling, have you got the flavours that you wanted?
22:54Yeah, well, I can definitely taste the nutritional yeast and the omami
22:58But I do have that nice funk going on in my mouth
23:01Just the sauce for me is a bit too much oil
23:04Are you getting courgette flour?
23:06I'm getting more tomato
23:07Me too
23:09And do you think you can really taste that courgette flour in the sauce?
23:12I think it's subtle
23:13So, Lawrence, what would you score yourself for this dish?
23:17I know there's two or three rooms for improvement, so I'd say it's a seven
23:20I might give it an eight
23:22I think that the charcoal, as you said, is hard to go through
23:24Strong it
23:25Yeah, I'll give it an eight
23:26I think it's a lovely dish
23:32Next, Kristen's tale of a sailor needing to be rooted to the earth and the sea to overcome a shipwreck
23:38She's made her steamed beetroot into a tartare
23:42Do you need help on anything?
23:44Um, I'll call if I need help
23:45All right
23:45Yeah, I just need to make sure
23:47Oh, no
23:49Oh, my God
23:51All of my dressing just fell in here
23:54Oh, no
23:55I'm just going to, like, rinse it off a bit
23:57We'll be fine
23:58Kristen, you've got 11 minutes to the past
24:00Perfect, thank you so much
24:03First, green pepper and jalapeno pesto
24:06I'm really intrigued to see this dish come up because I have no idea what it looks like really
24:11No, it has no seasoning in it
24:12Like, no dressing
24:17Golden beetroot and macadamia butter
24:19Sesame and charcoal crumb
24:21And finally, the dashi glazed baby beets
24:30A misty morning
24:31Yes
24:31So, this dish is called Root and Tide
24:34And the inspiration comes from Michelle Fairley in the film In the Heart of the Sea
24:39Let's go
24:40Good luck, chef
24:52Even in the darkest seas
24:54We must hold on to the light we have, that's nice
25:00So, that beetroot, is that how you wanted it cooked?
25:03Yes, like, it has a nice crunch to it, so, like, the crunch of an apple
25:08I think the texture of both beetroots
25:11Are quite similar
25:13And those three main components of the dish, do you think they come together in harmony?
25:18Yes
25:19The creaminess of the butter and freshness of the beetroot with the spice of the pesto
25:52So, it works really well together
25:59Finally, it's Callum
26:00Just a little bit of vegan butter
26:02Some sherry in there
26:03And a touch of sugar
26:05He's plating in a treasure chest with a tablet at the bottom
26:09So, what is that?
26:10Dill emulsion
26:12Artichoke puree
26:12Ooh
26:14See the three scrolls?
26:15Yeah
26:16Can we just place them onto the pass, please?
26:19Okay, artichokes next
26:21Someone could pass me the chestnuts and the burn rosette, that would be amazing
26:24There we go
26:26Cheers
26:29Cheers
26:29Sherry vinegar and maple gastrique
26:32Lawrence, would you mind grilling chestnuts all over it, please?
26:36Wait
26:41All finished with nasturtium, bronze fennel, borage and mustard frill
26:46Callum, you've got ten minutes
26:48Yeah, I think I'm gonna be a wee bit early
26:49You sure?
26:50Pretty good to go, I'm sure
26:51Well, you're already ready
26:53Yeah
26:54Oh, probably early, okay
26:56Yeah, well, sure
26:59Ten minutes is quite a lot
27:01Early
27:01Really early, yeah
27:02Actually, it was a very simple
27:04Well, maybe two
27:05I don't know
27:11Ooh
27:13The name of my dish is Enter the Dungeon
27:16And it's inspired by the movie Dungeons and Dragons
27:20Honour Among Thieves
27:21Thanks, guys
27:22All right
27:22Good luck, Chef
27:23Thanks, Andy
27:24See you
27:35Delve into the chest, uncover the tablet and re-waken a story of legend
27:40Lawrence, do you think it is cute?
27:41Yeah, it was the prettiest dungeon I've ever seen
27:44So the candied Jerusalem artichokes
27:47Yeah, I was quite happy with them
27:49I probably would have said the main artichoke would have needed like a touch more seasoning
27:53If you eat it all together, it works seasoning-wise but on its own it definitely needs a little hit
27:57Yeah
27:59And do you think the sage comes through in those chestnuts?
28:01It's sort of just more of a back note, could be a wee touch more
28:05I love the balance with the chestnut and the artichoke, it works very well
28:12And that puree, if you think that's got enough flavour
28:15For me, it was meant to be clean and white
28:16I think it achieves what I was trying to achieve on this dish, yeah
28:20There are some simple elements there, but he executed them all really, really well
28:23So what would you score this dish out of ten?
28:26I think it's a seven
28:27I think maybe, say, a fruit element could be nice in there
28:30I'd probably give Callum an eight for that
28:32I think I'd give him an eight too
28:34Yeah, I'll go for it, an eight
28:41An interesting starter course
28:43I hate to say it, but I'm a little disappointed
28:46Now, having said that, there were a couple of nice moments in the past
28:49Callum did very well with his dungeon
28:51Yes, that came through very well
28:52And I think the film reel, for me, is inspired
28:55How was everything?
28:57Good, I think
28:57It's hard to tell
28:58You know, obviously, last year she got to the banquet
29:00So if there's a judge that's intimidating in terms of this course
29:03That's her
29:04I think it's definitely her
29:05Yeah
29:06If you're going to push yourself at any point in your career
29:09It's in this kitchen
29:19Chefs, we felt that some of the starters were lacking
29:21The excitement and cinematic glamour that we're looking for
29:25Marion, for your dish, beware of the roses
29:29The rose looked really sharp
29:32The beetroot did have really good texture
29:34But I didn't really get the spices coming through
29:38The brioche was lovely and soft
29:40But it lacked basic seasoning
29:43The crumb tasted really, really nice
29:45But I did think there was too much of it
29:48Overall, the dish was a bit too dry
29:50It really needed a sauce or something wet
29:52To bring the whole thing together
29:56Lawrence, for your dish, a gastronomic odyssey
29:59I think that this is a brilliant link to the brief
30:03The pasta was skillfully made
30:05But it was a little bit chewy
30:08The vegan filling was tasty
30:11I think it could have just done with a little grating of lemon zest
30:14And a bit of zinc
30:16On its own, the courgette flour sauce actually had a really delicious flavour
30:20However, I think you did add way too much of the roasted tomato oil
30:24It kind of overwhelmed the sauce
30:27With some tweaks, I think it could score a lot higher
30:32Kristin, for your dish, root and tide
30:35The link to the brief, for me, was a bit too obscure
30:38And it was really small
30:40You cooked the beetroot for the tartare really well
30:42It had a nice bite
30:45The smoke came through
30:46However, I didn't really get the impact from the vinaigrette as much
30:51The best thing for me on this dish was the pesto
30:54I actually could have spread this on toast
30:57The glazed baby beetroot did feel a little bit like an afterfall on top of the dish
31:02The black soil brought some much needed texture
31:05But it was lacking a bit of flavour
31:08Callum, for your dish, enter the dungeon
31:11I really loved the treasure chest, the smoke and the scroll
31:15I really like the sweetness of that candied Jerusalem artichoke
31:19The puree was also well-seasoned and nice and smooth
31:23The sage chestnuts, for me, just didn't bring enough to the plate
31:26This dish needed more to it, more of a star
31:29You could have even taken one of the Jerusalem artichokes and stuffed it
31:33So that it had more of a focal point
31:36So, chefs, to the scores
31:39Callum
31:40Callum
31:42I'm giving you
31:45A six
31:47We need you to turn up the energy, some excitement to the plate
31:52Lawrence
31:54I'm scoring you
31:58A seven
31:59Get that sauce right, I really think you could score quite highly
32:04Kristen
32:04Kristen
32:06I'm scoring you
32:09A five
32:11I like the story you were trying to tell
32:13Unfortunately, it didn't really take shape
32:17Marian
32:19I'm scoring you
32:23A five
32:25Everything was just way too dry on the palate
32:28It is crying out for a sauce, that dish
32:31Next up, chefs, it's the fish course
32:32Precision, focus, good energy, yes?
32:35Yes
32:36All right, we'll see you soon, thank you
32:37Thank you
32:40That was brutal
32:41It was kind of, yeah
32:43I mean, I was just happy that she said she liked my pesto
32:45I was like, yay!
32:52Yay!
32:52I'm not going to lie, a bit disappointed, but I'll just go and fight for it
32:57Just a bit, like...
33:00Just need to make sure the next round is perfect
33:04Your focus, pre-group
33:07Jon is judging fish, and the lowest scorer after this round will be out
33:12It's intimidating, I'll be honest
33:13He won fish on me last year at the banquet
33:16He's an exceptional chef
33:19I know what it takes to get a perfect dish across the line
33:21I want to see them really push themselves forward and make that fish sing
33:26Callum's developing flavour for his dish with a mussel stock
33:29I'm just going to add some garlic, bailey, peppercorns for a bit of fragrance
33:34The title is The Mussel Picker
33:36The inspiration is a short film created in North Ireland called The Shore
33:39Won an Oscar, the main character in the film is a guy called Paddy
33:43So he collects mussels along the Antrim coastline using a little bucket
33:47I've got multiple mussel elements today
33:50Multiple mussel elements, that's hard to say, isn't it?
33:53It's coming to us today
33:54It's kind of difficult
33:55We have pickled mussels, and then we've got a beautiful mussel falute, very classical
34:00Paired with an amazing piece of halibut behind me here
34:02What are you most worried about on here?
34:04My cuisson and my fish, and when I'm pickling my samphire mussels
34:07It's imperative to actually cool it down, otherwise the mussels become a wee bit gummy, a wee bit chewy
34:11It's quite a naked dish again, so make sure you get all your detail right
34:15Yeah, cool, goodbye, enjoy
34:19Kristen's taken inspiration from the tea-drinking scenes in the drama about terminal illness, Ordinary Love
34:25By Northern Irish director, Lisa Barra de Saar
34:29The title of the dish is called Steeped Love
34:32Like how you'd steep a cup of tea? Oh, like a tea bag
34:34The pain and trauma you go through is going to be the monkfish, everything that's on it is charred, barbecued
34:40And then it's served with a pot of roasted chicken and lemon voluto, which is the care and love
34:45Let's go in with a sugar pot, and in the sugar pot you'll have a chicken fat roasted potato crumb
34:52You're playing to my heartstrings, I love the open fire cooking
34:55Yes, yes, it's a lot of pressure
34:58All right chef, good luck
35:00So I'm starting with the champ bread here
35:03So now cover this and we'll have our second proof
35:06The title is Elegance and Control and the inspiration is the movie Fifty Shades of Grey
35:12Oh it is? Mainly the actor Jamie Dornan
35:14Oh yeah, gorgeous Jamie Dornan
35:16So basically Jamie Dornan said that his favourite Irish dish was the champ and the bacon
35:22So I have a lovely champ bread, bacon butter as well
35:25My fish, so I'm using haddock
35:27So haddock traditionally cooks quite quickly
35:29I know, I will wait until the last minute
35:31So I'm doing a fish chowder, which is very traditional Irish food
35:34But I'm using champagne, so just to bring like a little bit of French touch in it
35:38What's the biggest worry?
35:39Oh that's cooking the fish and have enough flavours everywhere, especially after the starter
35:44All right chef, we wish you lots of love
35:45Thank you very much
35:46You're gonna be fine my love
35:48I know what Jamie Dornan's favourite Irish dish is because my boss's wife knows his sister
35:57Lawrence is making a squash puree to help celebrate the costume design industry
36:02Which grew out of Belfast's history as the world's linen capital
36:08The title of my dish is Under the Seam
36:10Under the Seam
36:11Under the Seam
36:12Okay
36:13I'm using every single part of the scallop
36:15So this is the base of my scallop skirt veloute
36:17I've smoked and dehydrated the roe
36:20I've got some wild Cornish place
36:22Oh yeah
36:23That's been dry aged for five days
36:24And then that's gonna be stuffed with the scallop mousse
36:27I'm also sewing a dress, a fermented kohlrabi
36:30What?
36:31And then you and you, you're gonna take apart the dress and finish dressing the plate
36:36I can't wait to see it
36:41So I'm siding with the monkfish, so I'm just gonna cut it off the bow
36:45All right, we can go in with the mussels
36:47Add some dry white wine
36:50Touch of water
36:51Callum's dish, the mussel picker
36:53As a warrior, I think he hasn't got a lot to hide behind
36:55There's fish in the sauce, so
36:57Right, that's it
36:57And this is great British menu, we want, wow
37:01Like two of the other chefs, he's creating a veloute, a white sauce
37:05Mussel stock, fish stock
37:07And then finish it with a wee splash of vodka
37:09It's a nod to Paddy
37:11In the movie
37:13Kristin is using a chicken stock
37:15Like a Sunday roast kind of a concept
37:17In a veloute
37:19Whilst Laurence is using scallop skirts
37:21Nice mussel, it allows the scallop to open and close its shell
37:24It's actually got tons and tons of flavour
37:27It will go with his mousse stuffed place
37:30Laurence's dish under the seam
37:32Scallop mousses can be really hit and miss
37:34I think he's got to get that really elegant, really refined, super smooth and shiny
37:39Marion's working on the base of her chowder
37:41Fish stock here, a little bit of lemon for freshness
37:44Some fennel and a bit of star anise
37:48Just to infuse
37:49Chowder's all about building flavour in layers
37:51She talked about the champagne
37:53And then hopefully she's got some really good bacon on that section there
37:55So that will give us some flavour
37:56But is it going to be enough?
37:59Kristin's making a lemongrass, lime, garlic and chilli cure for her monkfish
38:05Kristin's dish is called Steeped Love
38:07She's cooking that fish portion on the fire
38:09So I'm worried that it could dry out without even caramelising properly
38:13She plans to get a sticky caramelisation with an apricot and chilli jam
38:18Ooh, it smells good
38:20Grew up eating barbecue fish my whole life
38:23So it should be comfortable doing this
38:30I work at Lizard Finlock in Fermanagh Northern Ireland
38:39I fell in love with cooking from a young age
38:42I would take the train home from school
38:45I'd watch food, TV
38:46My mum would come home to like thick strings of pasta laying all over the house hanging on hangers
38:53The passion, creativity and the love for it has just driven me
38:56I'm very excited to be representing Northern Ireland
38:59When I first arrived, it was dark
39:02Wake up the next morning and the sun was rising and it was like misty
39:07And I saw the most amazing view ever and I was locked in
39:11Service!
39:18I dropped some chicken skin into the fryer now
39:21So I'm going to make the roasted potato chicken crumb
39:25That's going to go in the sugar bowl
39:27Ooh, crunchy!
39:29Have you got something for me to taste?
39:31So I have the apricot, kaffir, lime leaf, curry leaf jam
39:35So this is the one that's going to be glazed on the fish
39:37Do you think there's enough sugar in there to caramelise on that fryer?
39:40Yes, it's quite jammy
39:43So I'm making the scallop mousse
39:46What I've got in here so far is the really, really lovely sweet scallop meat
39:53Scallops are actually hand-dived
39:54To go with her haddock chowder, Marion's serving cabbage
39:58I'm just cooking some bacon
40:02And then I will put the cabbage inside the pot
40:04Adding some veg stock
40:08So we'll go in the oven now
40:12Callum's mussels and samphire are in the cold pickle
40:15And he's toasting breadcrumbs to create panguatato
40:19That's going to represent the sand on the dish
40:20It's important to toast these chilli flakes at this stage to really sort of infuse it
40:25We'll add our anchovies, we'll add our lemon zest
40:32Ballyclare Bourne Callum runs his own private dining company
40:35As well as being a part-time chef at the Rabbit Hotel just north of Belfast
40:41My kitchen journey started at 13 years of age as a kitchen porter
40:44In my local golf club, funding my golf habit
40:47And I got into the kitchen and got involved, I love the buzz
40:52I then went and studied culinary arts management at Ulster University
40:54Coinciding with that I got involved with a restaurant called The Mothers Club
40:57At which we won one Michelin star
41:02I've always built my career here in Northern Ireland
41:04So to be given the opportunity to represent this country means everything to me
41:09Service please
41:14His mussel volute has reduced
41:16It's nice, yeah, I think it needs a wee bit more of mussel intensity
41:20We served a wee bit of mussel stock from earlier on
41:22So I'm going to add a wee bit more to it now
41:26I'm going to start monting my butter
41:28I'm going to whip some butter and add the bacon in it
41:32She checks her champ potato bread
41:34When you tap it, it needs to sound hollow
41:38The champ bread is supposed to be very moist
41:41Perfect to put in the chowder
41:46How are you doing, Marianne?
41:48Yeah, well, all good
41:49So you got something for me to taste?
41:50Yes, I have some champ bread
41:52Cool
41:53If you want to try one
41:54Yes, yeah, love to
41:54So are you going to use one of the particular shapes for the dish?
41:57I was thinking of maybe this one
42:01Marianne's champ bread is already cooked
42:03She doesn't have to be up for a little bit
42:05So I really think it might have been able to do a little bit more proving
42:08It's a little bit dense still
42:09Can I use this thermal jug this time?
42:11No, please, I'm not using it
42:12Wait
42:15You okay?
42:16Yeah, I'm fine
42:17My cabbage is less fine
42:18Oh no
42:19Oh no
42:21That's okay, I'll do another one
42:25I'm making a little lemon pickle here
42:28And then I've got some apples to pick a pickle in it
42:31The velouté is strong and it's rich
42:34So that adds a really nice sharpness to the dish
42:36And like leaves you wanting more of that like rich, rich, like super tasty sauce
42:42He sandwiches the scallop mousse between grind place fillets
42:49One of these chefs is going home at the end of this round
42:51They really need to make sure that their seasoning is right
42:53And that the croissant and temperature of that fish is perfect on the pass
43:00It's hard to know when they cook the fish
43:02Ooh, that's warm
43:05Kristen's barbecue is up to heat
43:07But she's also waiting until closer to service to cook her monkfish
43:11Just give this a char in the meantime
43:14Whilst Lawrence begins sewing his kohlrabi dress with edible thread
43:19Celery fibre
43:20My mum's a really good upholster
43:22So she gave me a little tradition last time I was back home
43:27Marion's second cabbage is in
43:29She fries off garlic and onion for the chowder
43:31Then adds cream and bacon fat
43:34Just making sure I get a nice caramelisation on the flesh side here
43:38And then it'll go into the oven for three minutes
43:42We'll go four
43:43It's a...
43:45It's a big fishy fish
43:48Callum's first to serve
43:49Flute tastes looking good, it's like a hug
43:52We've got our buckets
43:53The buckets are similar to the ones used for muscle picking
43:57In his movie inspiration set in County Down
44:03Callum, you've got six minutes
44:05Yeah, perfect chef
44:06He's now finishing the fish
44:08We're looking for about 42
44:10We're sitting just over so we're going to get it out of the pan
44:13The chilli and anchovy panguatato crumb is topped with pickled samphire
44:18We could just go a wee bit of rosemary and purslane
44:20Okay
44:21With five bits on each
44:22Are you harping with your fish, chef?
44:24Yeah, I'm just basing it on some frothing butter here
44:28You've got four more minutes
44:29Can I be a couple early?
44:30Yeah, just bring it
44:31Just going to get a wee bit of the crispy dulce on top of this as well
44:42Cool
44:42The title of my dish is The Muscle Picker
44:44Inspired by a short film called The Shore
44:47Can't wait to taste
44:49This looks great
44:50Yeah
44:50Good luck Callum, good luck chef
45:02Should we cut into it and see?
45:04Please
45:04I get it
45:08Are you happy that you're cooking up your fish?
45:10I think it's a touch over
45:12It eats really well
45:14It's still really delicate
45:15It was flaking apart there
45:17And your voluté?
45:18The flavour's there
45:19It'll be slightly lacking in the mussel
45:21Probably slightly thicker
45:23It's a bit runny
45:24But it's a bit runny
45:24Very tasty
45:25Pickled mussels add lovely acidity to it
45:28Cooling down the pickle and not putting it in hot
45:30Is allowing them still to not become too chewy
45:33Nice mussels
45:34And then the creme really gives you a kick in them
45:38What score would you give yourself?
45:39A seven
45:40I think the foluté, it's a wee bit too loose
45:42The fish croissant is slightly off
45:43But again, it's fine lines in that kitchen under pressure
45:46I'll give it a seven
45:48I'll give it a seven
45:49The chilli's quite overpowering
45:50I kind of like the chilli with it
45:52It gives a little bit of a kick in it
45:53Okay
45:53Like it's an eight for me
45:59Marion starts cooking her haddock
46:01And Kristin's barbecue is now in full swing
46:05Is that for your fluté?
46:06Yes
46:08It's a tea party
46:10Ooh
46:12Kristin, you've got seven minutes to the pass
46:14I might be done earlier
46:16She finishes off some barbecue corn with lime and chilli
46:19Smells fantastic
46:20Yeah, it does
46:21Okay
46:23The sherry vinegar and port-infused leeks are in the bottom of the teacup
46:26With crispy fried leeks and the corn
46:31How's the croissant, chef?
46:32It's perfect
46:33Yeah?
46:33Yes
46:33Tell me when to jog the foluté for you
46:35Yes
46:36You can go on it now, yes?
46:37Yep
46:38Kristin, you've got four more minutes to go
46:39I just need to pop this on and then just garnish them and they'll be all good
46:42Wait
46:43Fill it up halfway
46:44Okay
46:45I love a bit of chicken in my pistils
46:46I love chicken in my pistils
46:48Yeah
46:49Okay, perfect, let's go
46:54So the dish is called Steeped Love and it's inspired by the film Ordinary Love
46:59by Northern Irish director Lisa Barron-Diesa
47:03This is your cup of tea over here and your sugar is a chicken fat and roasted potato crumb
47:08Is it now?
47:10Good luck
47:11Thank you
47:12Good luck chef
47:23I think this is a very cute presentation, don't you?
47:26Yeah, it's great
47:29Are you happy with how the monkfish has come out?
47:32Look, I think I just wasted it a bit too long
47:34And the caramelisation on the outside, is that what you envisioned?
47:37Yes
47:39The little heat on the fish is gorgeous, I love the corn
47:43Yeah
47:44And then your veluté
47:45The consistency, the flavour-wise, I really like that
47:50Chicken veluté is nice, nice depth of flavour
47:52The rub on the monkfish, you get a bit of the chilli
47:54I think it's maybe slightly over
47:55I think it's maybe slightly over
47:56And then your sugar, which is your crispy potato skins, is that exactly how you wanted it?
48:01Flavour-wise, yes
48:02Marion, score please
48:04I'll give her an eight
48:05I think it's a seven
48:06I'd give a seven as well
48:08Dial up the umami or dial up the acidity a little bit more for me
48:11I would score myself an eight
48:13Because of the fish, the texture of the fish I could have worked on
48:19Marion prepares the pass for Fifty Shades of Grey
48:22The red room?
48:23The red room
48:25Maybe put the bread five minutes in the oven to reheat it a little bit, yes
48:34Marion, you've got six minutes to the pass
48:37Perfect, thank you
48:39Even put the chowder
48:42Her second lot of cabbage is ready just in time
48:46Elegance and control, a binding agreement of curiosity, consent and culinary pleasure
48:53Leak oil finishes the chowder as Marion prepares her haddock
48:56She's cooked it and now she's refreshing it in the pan
49:00It's wrapped in Irish dulse and served with the bacon butter
49:12Voila
49:12Voila
49:13It is elegance and control and the inspiration is Fifty Shades of Grey
49:18And especially the actor Jamie Dornan
49:21Awesome
49:21So in order to open the box you have to like in the movie agree to the contract
49:25Alright, we signed it
49:26Very good
49:27So you have the key that will allow you to unlock
49:30Alright Jean, good luck
49:31Good luck chef
49:34Thank you
49:47It's a bit of drama
49:53Happy with your fish cooking?
49:54I think it was slightly overdone
49:58The fish was overcooked
50:00She cooked that fish really early
50:01Because she started worrying about it I think
50:03Yeah
50:06And then your chowder
50:07I like the acidity of the chowder
50:09Maybe I put a bit too much lemon
50:12Lot of flavour in there
50:14The bacon adds a nice bit of saltiness
50:16The bacon butter is lovely
50:17The bread was really delicious
50:18What would you score yourself for this dish?
50:21I'll give myself maybe a seven
50:23A little bit too much of lemon
50:24Maybe proof more the chum bread
50:27And definitely the fish
50:29I'll give it a seven
50:30It's gonna be a seven
50:32High seven
50:36Lawrence is finishing his kohlrabi dresses
50:39Lawrence in?
50:40Yeah, please
50:43I'm just gonna check final seasoning on both of these guys
50:45Yes
50:46Thank you very much
50:47Alright Lawrence, you've got five minutes to the pass
50:49Yes chef, thank you
50:50My place is in the oven
50:52It's just steaming
50:53I guess then he won't know
50:55Whether his mousse is split
50:56Yeah
50:57Or whether it's set properly until it comes out of the oven
51:00It's quite stressful isn't it?
51:02I'm just putting the butternut squash puree now
51:04And these plates are actually glazed with the scallop shell
51:11Pickled apples and caviar
51:17Are you happy with your fish?
51:18Eh, yes
51:19That's the way I want it, chef
51:20How long do I have, chef?
51:22One minute left, Lawrence
51:23Wait
51:24You're gonna carve your fish?
51:25No
51:26I thought it was going to be
51:28Just in the end, yeah
51:32That's great
51:33Scallop skirt velouté and smoked and cured scallop roll
51:37The real orange bit is where all the flavour is
51:46I can't believe this is kohlrabi
51:48It's incredible
51:49And flaxseed
51:50Some smoked dulse
51:51Oh, what's that?
51:52It's a blink blossom
51:53And some oyster leaf on it as well
51:55The title of my dish is Under the Seam
51:57And the inspiration is costume designers from Northern Ireland
52:02Good luck, Lawrence
52:03See you later, good luck
52:14The guest helps me dress the plate
52:17And takes on the role of a costume designer
52:19So you see his hair, so that's the skirt
52:21That goes on top of the fish
52:26Good place
52:27I think I nailed that
52:28Because it's also balancing the cooking of the mousse in there
52:31It's just like really, really delicate
52:32Really, really soft
52:33It's probably missing a pinch of salt, to be honest
52:37I think the texture of the mousse inside is extremely silky
52:40Yeah
52:41How he poached his fish in the
52:43It's absolutely perfect
52:45And then your skirt velouté
52:47It's almost like a parmesan-y flavour you get off the skirt
52:50Which I think is definitely in there
52:53I think the velouté is really deep in flavour
52:57So Lawrence, if you were going to score yourself on this dish
52:59What would you give yourself?
53:00I really, really want to get a nine for this dish
53:02If I had put a little bit more seasoning on that fish there
53:05Or like brined it for an extra minute
53:07But it's probably going to be an eight
53:10It's a nine
53:11Like it's perfectly cooked
53:12I think it's a nine
53:14Very strong nine
53:15I think like just a pinch of Maldon salt on top
53:22How was that?
53:23It was rough
53:24It was hard
53:24I guess
53:25Hi Lawrence
53:26How was everything?
53:28Yeah, good
53:29Glad I got that over with
53:30It was an amazing dish
53:31Well done
53:31Beautiful
53:32Cheers
53:33I think we all stacked it up
53:34So how are you feeling after the fish got?
53:37A lot more positive than the starters I think
53:38Lawrence is clearly a bit ahead of the pack
53:40The rest of the three definitely raised the game
53:42The story came through a lot better
53:44But there's still some work
53:46They're just not running fast enough
53:47So they're all a bit neck and neck still
53:49Yeah
53:51Currently Lawrence is on seven
53:53Callum's on six
53:54And Kristin and Marian are both on five
54:00Chefs, some great scenes at the pass
54:02And a definite uplift in energy
54:04I still want more
54:06But we are getting there
54:09Callum
54:09For your dish
54:11The muscle picker
54:13The cooking of your halibut was good
54:14However
54:15The centre of your fish I think lacked a bit of flavour
54:17And I think it could do with a little bit of brining
54:20I liked your pickled mussels
54:22But then cooling down your brine
54:23And kept them nice and firm and plump
54:26The muscle veluta however
54:28Lacked that mussel flavour that you were really hoping for
54:30It was just far too thin
54:32Overall, I don't think this dish had enough of an impact
54:36Kristen, for your dish
54:38Steep love
54:40I like the storytelling
54:42For me, the caramelised monkfish on the outside was delicious
54:46However, your fish was a little over
54:48Your chicken veluta was split
54:49And very grainy on the tongue
54:51It's a pity because all it needed was a quick blitz and some butter just before serving
54:56I really like the crispy chicken fat crumb
54:59It added texture and flavour to your dish
55:01I think you could lose those crispy leeks though
55:03Maybe look at putting some fresh, slicey springed onions
55:07This dish has potential
55:08But it just needs a little bit more of that refinement
55:12Marion, for your dish
55:13Elegance and control
55:16I really like the Fifty Shades storytelling
55:19It was playful
55:20Interactive
55:21But elegant
55:22All at the same time
55:24Unfortunately
55:25You started your cooking and your fish just way too early
55:28And it almost felt rubbery on the plate
55:31Your chowder was completely overpowered by the acidity that you added at the end
55:36The smoked bacon butter tasted really good
55:38But it got lost on the fish
55:42Laurence
55:42For your dish
55:43Under the scene
55:46I love the way that you brought the story to life
55:48And the kohlrabi skirt was very, very clever
55:51The brining of fish and the cooking
55:53All came together really, really well
55:54I would maybe carve the ends
55:56Just to get that sharpness back on the plate
55:59I thought your mousse
56:00Could have done with a touchless cream
56:01And obviously a little bit more seasoning
56:04Scalloped skirt for lute
56:05I just think you could increase the punchiness of that
56:07I was searching for a little bit of texture
56:10The pickled apple was a bit lost for me
56:12In terms of your caviar
56:13It's a banquet
56:14I would add loads more
56:15It's really make it a bit more bougie
56:18So chefs, to the scores
56:21Laurence
56:24I'm going to score you
56:27An eight
56:28I loved how you were using everything and making sure there was no waste
56:33Marion
56:36I'm going to score you
56:39A five
56:40There were some problems on the plate
56:42But you really evoked the spirit of that film
56:44Thank you
56:46Callum
56:49I'm going to give you
56:52A five
56:53We need more of you
56:55We need more of your ambition
56:56And your personality
56:59Kristen
57:01I'm scoring you
57:05A six
57:07A six
57:07There's one point in it
57:08Unfortunately, Marion
57:10I'm sorry, but you're going to be leaving us
57:11We've loved having you with us in the kitchen
57:13Thank you
57:14Thank you so much
57:15Thanks
57:15Commiserations, Marion
57:16Good luck to the three of you
57:18Thank you
57:18Thank you, chef
57:19Chefs, well done
57:20But I'd get some rest
57:22Because mains and desserts are just as hard
57:24Thank you very much, chefs
57:26Thank you
57:26Thank you
57:27Cheers, guys
57:28It's okay
57:31No surprise here
57:32Well done
57:33Thank you
57:33You make me proud for dessert, right?
57:36Yes
57:36Yes, I will
57:39It's nice to be in a competition
57:40It's nice to be with other chefs
57:42When my fish was overcooked
57:44I knew it was the end
57:47I underestimated the competition completely
57:49I'm so grateful that I got through to do my entire menu
57:54Anyone can make a mistake
57:56Anyone can redeem themselves
57:57I still want to get the highest score possible
57:59With my main course
58:00And then my dessert
58:01I know I can do it
58:03I believe in myself
58:03Tomorrow we'll go again
58:04Fight harder
58:06And keep pushing, yeah
58:08There's some serious talent
58:09Some glimmers of really good cooking
58:10I just really want them to give me that award-winning performance
58:13And take us all to the next level
58:18Oh, I'm worried
58:19Get a bowl?
58:20A whisk?
58:21Are you going to do liquid nitrogen situation?
58:24That's serious, please
58:25It's classic Great British menu
58:27Dessert drama
58:31Thanks, guys
58:31Good news
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