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00:02this week four exceptional chefs from the northwest of england are in search of the
00:09spotlight on great british menu it is roasting in there this year using movies as their inspiration
00:20the uk's finest chefs will compete over six courses for the ultimate accolade cooking at a
00:28star-studded banquet at liverpool's saint george's hall they'll need blockbuster dishes to impress
00:35their mentors veterans of the competition both trusted old hands and new faces who will
00:42eliminate the lowest scoring chefs each day until the final two face our exacting cast of judges
00:49it's interesting just perfect that's delicious yeah who will add their name to the glittering
00:55list of great british menu winners i'm just a girl standing in front of george asking to love my food
01:15this week the best chefs from the northwest of england are competing to win a place at our finals
01:21with dishes inspired by cult movies from their region and hopefully no box office disasters
01:30manchester-based creative chef exose grant runs his own private chefing business
01:37to represent the northwest it means a lot i feel honored to be here
01:42great british menu kitchen i want to just keep learning and want to keep pushing myself i want
01:48to be the best i can be but the first one here hopefully i'm not the first one out
01:54executive chef daniel heffy is a born and bred scouser and earned his stripes at world-class
02:00restaurants in scandinavia great business menu is probably the one competition that i've always
02:05admired well chef hello how you doing good daniel nice to meet you i have an ability to keep calm
02:11i
02:11guess i hope i don't live to forget that comment classical chef paul leonard from cumbria is head
02:17chef of a michelin-starred restaurant in grasmere nice to see you paul daniel nice nice to meet you paul
02:24i'm prepared as much as i can be practice non-stop fair time yeah yeah it's mad isn't it everything
02:31needs to be perfect i need to be 100 on point and last year's northwest finalist jack bond is back
02:38he also
02:39has a michelin star at his restaurant also in the lake district obviously because i've been here
02:45before uh there's a lot at stake hello hello how are you doing man i know paul neighbor of mine
02:52having
02:53a michelin star um you know adds a little bit more pressure be a tough competition for sure but yeah
02:58excited to represent northwest hello chefs hello how are you all doing good good i'm very excited to have
03:08you all here jack hello you came back surprise surprise how are you nervous excited all of the
03:15above all of the above exo say how are you feeling about being in this kitchen i'm excited and i
03:19can't
03:20wait to get started now how about you daniel all of the same feelings now gentlemen we are going to
03:25start at the very beginning with the canapé it's lights camera action the canapé will be our veterans
03:34first taste of the chef's food and will be ranked but not scored and could be used to settle a
03:40tie
03:40should one arise later jack is making a pine nut butter to complement the earthiness of his english rye
03:49waffle with hen of the woods mushroom bunching the garlic takes the heat of the garlic out of it and
03:56also it's a little bit quicker to cook as well oh sorry sorry exo say is confine tomatoes to sit
04:04alongside an avocado and scotch bonnet puree in his void of brick trout tart it's nice it's got avocado
04:11seasonings right the scotch bonnets there paul is preparing the elements of his beef tartar canapé
04:18with potato rosti and smoked bone marrow so it's beautiful dexter fillet which is going to be on top
04:26of a little hash brown we're making and daniel is making a jerusalem artichoke and miso puree to go
04:33with a lancashire cheese custard in a pastry case i'm just gonna find all the ingredients and then i'm
04:40gonna add some eggs and then finish it with some melted brown butter hello chef hello feeling the
04:47pressure a little bit any minute now that veteran is going to walk through the door got a whole
04:52host of people obviously that could be here if i say lisa goodwin and paul legend obviously from
04:57the northwest how about paul ainsworth paul ainsworth class when i used to work at james martin
05:02he came over done an event there so i met him there you've been about you've had paul as a
05:07veteran
05:07i'd love to have him again how about you daniel how about akhtar islam i've kind of mentally
05:12said to myself i don't mind who walks in remember any of those veterans could walk through that door
05:17make sure you deliver exactly what it is you need to put on that plate the chefs have to impress
05:23one
05:23of their own a northwest culinary queen holder of a michelin star at northcote in lancashire
05:30and a former multiple banquet course winner
05:36it's the irrepressible lisa goodwin allen hello how are we all
05:41thank you thank you yeah daniel what have we got so we've got a stout crustard with mrs kirkham's
05:47custard in the bottom miso puree with archo and truffle one bite yeah yeah
05:59what we got so here we've got the cured trout and avocado tartlet we've got pickled cucumbers
06:05confit tomato and crispy trout finished with a scotch bonnet
06:14how you doing what have you made so we've got a little hash brown with some dexter beef tartare
06:19assietta caviar and oxalis
06:26last but not least so we've got a rye waffle pine nut garlic butter shio pickled hen of the wood
06:31and then deep fried hen of the wood
06:37well i think the theme this year is brilliant you know to celebrate iconic british movies and
06:42movie makers really does open the box wide open but ultimately i want to see your personality on a
06:48plate i'm looking forward to it best of luck thank you yeah i'm excited that lisa's the veteran it's a
06:54little intimidating having lisa goodwin allen uh watch over you as you cook scary but she's incredible in
07:00this competition and out of it to be honest she's obviously passions about the northwest so hopefully
07:04we can all learn a little bit okay give me the ranking in order let's start with number four
07:09number four i'd say jack it was good but i felt it was just a little bit dry i was
07:13wanting a little
07:14bit moisture in it it's powerful it's got sweetness to that waffle as well beautiful number three would
07:20be exotic it was incredibly light full of very punchy ingredients with the tomato and the avocado
07:25there you want the trout just to come through a little bit more i love that spice just behind it
07:29it's not too hot no it's not too hot it's lovely second daniel it was a tasty bite um but
07:34it was
07:35very big you know and it was quite fiddly to eat mouthful that it's good they're brilliant and tasty
07:40i love it delicious man i'd say that means paul is definitely number one for me wow it was everything
07:45that a snack should be one bite packed full of flavor nice and light it was delicious i was just
07:51wishing it was two bites that man and jack's interesting result i think oh i think it's going to be
07:56a very
07:57exciting week
08:02and this year again the chefs must create a vegan dish to celebrate the british film industry
08:09with links to northwest england
08:14jack hello back for more yeah yeah so the title of the dish is Bruce Wayne's breakfast inspired by
08:20the batman film from 2022 because so they picked various different locations filming around liverpool
08:26and made them look like like gotham city this is a billionaire's breakfast yeah nice the main
08:33ingredient that i'm using is a delica pumpkin i'm going to make crumpets out of it a salad i'm going
08:38to make a tea and i'm also going to make a miso spread all out of this pumpkin all out
08:42of that one
08:43point right okay the pumpkin got quite a natural sweetness to it so is there any acidity going on
08:48there we've got the saltiness from the miso and then also from the tea i feel like it balances all
08:53out i can't wait to see it i look forward to it chef paul hey how are you doing so
09:03the title is
09:03cracking cabbage grommet i'm trying to say that so it's obviously well there's some grommet nick parks
09:08from preston's obviously the creator so we're going to use the curse of a were rabbit film the giant
09:13vegetable competition to be the main theme in there so go on tell us what's going on then so this
09:17is a
09:17cabbage where these from home all right so so we've grown these guys i'm going to cook it hold
09:22in a pressure cooker and a bit of seaweed stock just to get loads of so like an army and
09:26just a bit of
09:26savoriness and then balentine it we're going to barbecue and feed with loads of like allium glaze
09:31oh allium glaze so an onion glaze yeah we've got a little bit fermented onion sauce which i'm going
09:36to slightly area it brings a little bit of richness to the dish well chef we wish you lots of
09:40luck i'm
09:41excited about it very excited excited hello hello hello you're getting a bit real now yeah yeah it got
09:52real in the canapes so the name of the dish is the fallen kingdom inspired by neil scanlon he's uh
09:58born in manchester in the jurassic world the fallen kingdom he's done the visual effects for the t-rex
10:04indoraptor and blue wow wow okay mr scan and hats off so i'm gonna recreate the scene where the
10:12volcano erupts in the movie right so i've got a parsnip puree and that's going to be at the base
10:18of
10:18my um dish and then on top of that i've got some set soil i've got dehydrated kale and that's
10:24going to
10:24represent the ground and then i've got baby parsnips i'm just going to roast them with a maple syrup what
10:30you're doing with these mushrooms so the mushrooms with the smidges i'm going to pickle them yeah
10:35the maitake i'm going to grill i'm also going to make a sun-dried tomato butter to baste in as
10:39well
10:39the enoki i'm going to turn crunchy you've got a lot going on on top of that i've also got
10:45a
10:45bread that i'm doing on the side oh okay so time wise it's going to be a push um but
10:51yeah i'm here on
10:52great british menu first time i might as well push myself i'm there for you man yes by the way
10:58no they're not
11:02Daniel's dish is inspired by a 2007 film grow your own written by liba puddley and frank
11:09cotrell boyce it's about a refugee family who are given an allotment and make a squash soup from their
11:16produce i'm going to make like an egg noodle but instead of using the egg i'm going to use the
11:22squash
11:22to enrich the dough and then we're going to be using some carrots or spring onion to grill along with
11:28the
11:28kombu shiitake to infuse with ginger lemongrass i'm going to be making a broth lovely the carrots
11:33is going to be reduced with the tugurashi to make a hot sauce the effort that i have to put
11:37in is going
11:37to be with the noodles have you got any concerns about noodles i've practiced it so i'm confident in
11:42them okay compared to the other dishes with so much going on it's kind of less is more well i
11:48mean three
11:48components it's a little bit like that yeah yeah okay i think so it just means you've got nowhere to
11:53hide yeah do you know what i think you've got some real good stories to tell good luck
12:06after um saying all the elements out loud to andy and lisa i realized i've got a lot on
12:12well the bread's already gone wrong it's just much wetter than uh how i practice so i'm just going to
12:19try
12:19fix it jack the only returning chef is also on the back foot having ranked last in the canapes
12:30his pumpkin starter needs to deliver first up a spread made from pumpkin seeds miso and pumpkin oil
12:38i want almost like a nutty textured butter he'll serve it with a pumpkin crumpet which he also gets going
12:46so it has time to rise just once this is on i'll be better
12:55jack honed his chefing skills with luminaries such as marcus wearing and gordon ramsay before returning
13:02home to the northwest and opening his own restaurant in the lake district i got into being a chef through
13:09work experience through school my food technology teacher actually organized me to work at a restaurant
13:15and then the love developed from there we're in a really privileged location in the fact that we've
13:21got fantastic food on the fells that we can forage we've got lakes we've got streams we've got the sea
13:27we've got it all i was incredibly proud to represent the northwest last year i got to the finals week
13:33i think this year i'm a lot more competitive getting a dish to the banquet would mean so much to
13:38me
13:39it would definitely be a career highlight and it would be up there with retaining a michelin star
13:43back in the kitchen jack is working on a shiitake tea to serve with his starter and the kombu is
13:53going
13:53to give it a bit of a meaty texture so it's a bit more full-bodied just going to let
13:57that steep
13:59paul meanwhile is reducing an onion stock so that's now going to give us a nice little glaze to
14:05our cabbage in he starts his pickled walnut ketchup and blends ready for service he's worried about
14:13the hispy cabbage star of his dish which is in the pressure cooker i'm just scared that needs to whistle
14:19very soon exozo's challenge meanwhile is to create a banquet worthy dish from the humble parsnip
14:26he's cooking parsnips in vegan cream and butter before pureeing and dressing whole parsnips in maple syrup
14:34paprika cumin and coriander ready to pan roast and the lava bread dough seems to have turned a corner
14:43it's looking better just needed to add a bit more flour but yeah looks good now i just need to
14:48let
14:49that prove for 30 minutes daniel's infusing water with kombu lemongrass shiitake mushrooms and ginger
14:57so this is going to be the dashi that i'm then going to turn into the roasted vegetable broth
15:01before moving on to his noodles so i've just added some baking powder and water to my squash puree
15:09so i'm just going to combine this and then i'm going to add the flour and make the dough
15:16daniel was born and raised in liverpool but spent time in stockholm working at the three michelin
15:22starved franzen he brought the scandinavian influences home with him and opened nord in his
15:28hometown i wasn't always planning to be a chef i wanted to join the royal navy actually just being 16
15:35years of age coming straight out of school wasn't ready to go into the navy at that time so then
15:39i chose to go to cooking school and then one thing led to another and i'm still here
15:45i think being from liverpool it's not about taking part you know you want to win so for me yeah
15:50of
15:50course love to represent the city there's like that sense of pride service please
15:58daniel toasts pumpkin seeds for the furikake just looking for the pumpkin seeds to start popping
16:02to show you get that toasted feeling he's also adding a liberal helping of chili oil to his hot sauce
16:09and starting his noodles i'm using the pasta machine to really smoothing the dough that's why it's
16:17going through so many times jack adds a spoonful of pumpkin puree to the crumpet mixture and roast
16:24garlic and tahini to the rest to make hummus a little bit tahini just to give a little bit more
16:30of that
16:30encourage that nuttiness to come out of the skins time's up for paul's pressure-cooked hispy cabbage
16:37this is goose i'm going home now
16:46a beautiful pair of cabbages
16:53hi paul how are you getting on hey chef how are you doing what have you got there these are
16:56the cabbages so have been cooked in the pressure cooker and then i just balance them what have you
16:59got here so this is just a little pickled walnut ketchup so some walnuts which we've sorted and
17:04preserved with some pork some nutmeg a little bit of horseradish and some shallots interesting
17:13exoze shapes the dough into rolls and mixes up a sun-dried tomato vegan butter he seasons the
17:20parsnip puree and sieves ready to serve exoze how's it going the bread is on its second prove now okay
17:28i've
17:28got my maple grape parsnips cooked off i've got pickled mushrooms done i've got my kale and dehydrated
17:33parsnip puree as well if you like to taste i didn't caramelize it too much because i want a
17:37light color and you're confident you've got enough time to pull all the elements off i'm confident i've
17:43got enough time excellent i'll look forward to trying it thank you i think you know the parsnip puree is
17:48a
17:48little bit bland so let's see how it comes together on the dish jack's first to serve his batman inspired
17:55starter crumpets looking great
18:02and first is the pumpkin hummus five minutes to the pass yeah we're all good yeah maple vinegar gel
18:10is followed by pickled pumpkin seeds jack covers the dish with shaved pumpkin oh paraphernalia
18:19the pass is adorned with breakfast crockery and a crossword befitting of bruce wayne he dusts the
18:26batman logo onto each dish and what's that you're dusting on this is a leak ash it's served with crumpets
18:34shiitake tea and pumpkin seed miso spread happy uh yeah reasonably so i'll be alfred
19:02you think you've really pulled through kind of the batman theme it's exactly what i was going for
19:07yeah you've got the hummus underneath what do you think about the texture of that i think it adds a
19:11nice creaminess to the dish it's almost like a pattern isn't it i like i like i like the full
19:15range of textures on it to be honest and the crumpet are they light enough for you it's always going
19:21to
19:21be a little bit heavier than a traditional crumpet because of the pumpkin that's throughout it
19:26the crumpets nice soft it's fresh and then you put that pumpkin butter on there as well
19:32it elevated it yeah the seasoning within the tea you think it comes through enough yep when you eat
19:37it all as a whole i think it complements each other i thought there'll be more flavor in the broth
19:42it
19:42is light but if i had to second guess what jack's going for i would imagine he wanted it to
19:47be light
19:48all right great so i'm going to go for some schools eight i think it's a really strong strong eight
19:52i
19:53agree it's a high eight yeah i can't see why it wouldn't be a nine how are you scoring it
19:56then i'll go
19:57nine now i'm nine all right thank you very much so if you were to score this this yourself what
20:01would
20:01you give it a few minor tweaks but i i go eight eight to a nine i think i'd like
20:08to back myself
20:09early and then i'll see how i go how are we chef maybe a bit of kitchen rust but uh
20:17no it was good
20:18i loved it man i thought the textures were incredible thank you paul is next to serve the centerpiece
20:24his hispy cabbage is charred and finished with the allium glaze oh salsa verde is first followed by the
20:34grains so what's on the bottom that's the right grains just bruised a little bit next is the cabbage
20:41so these are all different brassica flowers yeah i'll just do a little bit grapeseed oil
20:44and then barbecued okay his onion veloute is aerated so you want it foamy yeah yeah bubbly please
20:53okay you've got one minute to the passport yes we're on our way now the dish is topped with
20:58garnishes from paul's garden and pickled walnut ketchup just nice and natural so i was just
21:05going to sit him in my mom's cabbage so did your mom feel busy yeah yeah she has she's uh
21:10oh that's amazing she's hoping it's not nice she can't do 100 thanks mom yeah perfect
21:32okay so the the hero of the dish the cabbage itself yeah is that the texture that you wanted to
21:37achieve
21:37so it's a little bit crunchy i think specifically using hispy cabbage is known for that freshness
21:42and crunch i think if we took it any further it could be any cabbage what about that smokiness
21:46coming through from the barbecue do you think it's enough i think there's enough just to season the
21:50dish a little bit to actually make the cabbage the texture of the dish i think it's quite impressive
21:55and the onion sauce do you think it comes through enough in the dish i think it supports the cabbage
21:59which was my plan i'm loving that fermented onion venute it brings a sort of luxury a bit of electricity
22:06to it as well like it's a bit zingy yeah yeah yeah and if you were to score this dish
22:10yourself what
22:11would you give it oh seven or eight i'd say this is definitely a knife for me i'd even go
22:17as far as
22:18saying it could be a 10. all right it's okay for me it's a nine i think it's an eight
22:22or a nine
22:22i'm being brutal be brutal i think it's a little bit small
22:30exoze is next to serve his jurassic park themed starter
22:35he deep fries his enoki mushrooms the maitake mushrooms are basted in sun-dried tomato butter
22:43and soy sauce then finished on the barbecue and with a blow torch for maximum smokiness
22:51oh okay no parsnip puree is first followed by sep soil let me do anything for you yes pickled
23:00smidges need about six seven the glazed maitake parsnips and the fried enoki are added and the
23:07lava bread is finished with chili oil and nestled into a tyrannosaurus's jaw the dish is served to
23:14jurassic sound effects with dinosaur biscuits and butter
23:25so you gave yourself a lot to do there did it all come together the way yeah it's all come
23:29together i've got everything all on the plate i'm i'm happier
23:41great storytelling i think really made me laugh
23:52the glazed parsnip do you think it's seasoned enough and cooked enough for you probably just
23:57needed a touch more salt that's parsnip puree on the bottom you think it adds enough flavor to the
24:01dish is there just to bind everything together i'm not sure what the main element is if that makes
24:07sense i think the parsnip is supposed to be the central part of the dish but i'm not really getting
24:12that the hen of the woods mushrooms if anything i think there just might be a little touch on the
24:17salty side what about the smokiness you get enough smokiness coming through just needed to be on there
24:22a touch more that's my khaki very very high in salt i find the dish quite sweet but i think
24:27the
24:27heat from the bread helps bring the dishes together a little bit more is that where the
24:31spices come from there's scotch bonnet oil on the top of the bread that is delicious do you think
24:34the bread is light enough crisp enough so when it is softer but it's got a bit of crisp to
24:39it that
24:39still worked i put the scotch bonnet on there to represent the lava it's as if you're eating
24:43lava i just toned down the heat by 99 percent paul score from you please i'd go seven i'd go
24:50with
24:50six i just think some parts a little bit over seasoned some parts i find under seasoned i think
24:55i'd also go with a six if you were to score this dish yourself what would you give it i
24:59would score
25:00this dish a high eight compared to the others i feel like i just need to add more elegance in
25:06my
25:06presentation happy uh yeah i was happy she didn't look happy the bread was my favorite part the bread was
25:19quite clever because it brought the heat to the dish oh thank you last to serve his starter is daniel
25:25a celebration of the liverpool-based film grow your own
25:32the hot sauce is first into the bowl followed by the noodles
25:38okay you got four minutes to the past daniel thank you chef
25:42a touch more hot sauce is added so with the pickles i want to really get much coverage on
25:49them noodles and the pickles turnip squash and shimeji mushrooms along with coriander and calendula
25:57petals finish the dish the least way and the most plating the bowls are served under garden sheds along
26:06with a vegetable basket and a teapot of broth what have we got in here a little bit of a
26:12menu card
26:12throughout the film they have problems with the immigration office so that's the reference to
26:29there's not much going on but what he's got going on it's elegant
26:40what about the texture of the noodles is that what you're trying to achieve yeah i think that's
26:45the strongest point the texture of them they've got a little bit of a chew oh
26:50then noodles is nailed the texture of those are incredible do you think there's enough hot sauce
26:54in the dish i think so yeah yeah it could have a touch more reducing but what was served was
27:00nice
27:00just need a bit more freshness a bit more veg and what about that furry khaki what's it adding for
27:05you is it just a texture or is it the heat yeah it gives some texture the pumpkin flavor also
27:10comes
27:11through when you get the seeds when you eat it all together especially with the furikake it's
27:16unbelievably well seasoned when that's in there and if you were to score this dish yourself what would
27:21you give it i'd probably a seven i'll be happy giving this uh eight jack yeah eight technically
27:28amazing okay strong eight again hey you met well gents yeah you okay oh yeah yeah who knows you're
27:41smiling so that's good well i don't know if this is quite confidence or not four really quite excellent
27:49chefs in the kitchen today yeah they've done some great storytelling and we've had some fantastic food
27:54they've cooked the socks off you think you're doing all right then the clock speeds up it's uh
27:59certainly you just get into it's gonna be a close one well i can't wait to see what happens lisa
28:03me too
28:17chefs congratulations to all of you on a very good strong start jack for your dish bruce wayne's
28:23breakfast i love the bowl of hummus they had great texture the pops of acidity came through from that
28:32maple vinegar gel the pumpkin crumpets were light fluffy and the pumpkin seed miso spread was delicious
28:41i'd liked the pumpkin and shiitake tea but it needed more pumpkin flavor and a little bit more depth
28:49i don't think that the batman theme came through enough you need to work on your storytelling and
28:55have fun with it paul for your dish cracking cabbage grommet i thought your storytelling was clear
29:05it really celebrated wallace and grommet and your mum's knitted cabbages were a great touch
29:12cabbage to pick such a humble ingredient and make it the star was a bold move the cabbage was perfectly
29:18cooked it had a nice crunch to it however it could have just done with a bit more onion glaze
29:25the fermented onion sauce gave great acidity but i wouldn't aerate it your pickled walnut ketchup when
29:32i tasted it in the kitchen it was very powerful and i was a little bit worried but you balanced
29:37it very
29:38well overall it was a joy to eat but it was a little bit small exosie for your dish the
29:47fallen kingdom
29:49you definitely brought jurassic world to the plate i commend you for your presentation at the pass
29:55you really went for it the maple glazed parsnips were nicely cooked and beautifully glazed
30:03the parsnips puree was silky but it needed more flavor the maitake mushrooms were very salty and i
30:10also didn't get very much of that smoky flavor coming from the barbecue the bread had a lovely crust but
30:17i
30:17wanted it a little bit lighter overall you have too much going on i suggest you remove a few elements
30:24and focus on the key ingredients and make them shine daniel for your dish strands of wonder you had a
30:34lovely
30:34connection to the brief the presentation had an understated elegance your noodles were very well made
30:41they had a bite and they had good flavor the depth of the broth was there it was tasty and
30:49well seasoned
30:50the hot sauce was well balanced and it had a good level of heat overall a very comforting dish and
30:57technically impressive but i think the dish needed more freshness more butternut flavor
31:04and so to the scores jack
31:10i'm giving you
31:13an eight
31:15paul
31:18i'm scoring you
31:22an eight
31:25next so say
31:27i'm scoring you
31:32a seven
31:34just edit edit edit there's just too much on the plate
31:38daniel
31:41i'm scoring you
31:45an eight
31:47all right everybody so four very respectable scores next up the fish course but as lisa has a shellfish
31:55allergy as do i we've invited another veteran with exceptional standards
32:01for this course to judge and they have two michelin stars to their name
32:10hi actor hi andy hi lisa ready scared all right yeah thank you so much thank you thank you
32:19well done chef this is going to be a bit of a test now yeah he's going to be expected
32:24not only do we
32:25have to impress lisa but actor
32:33the score of an eight pretty happy i'm super confident in my fish course it's one of my favorite
32:38dishes to cook lisa picked up on the things that i've picked up on when i tested it as well
32:42staying with competition i need to execute everything perfect
32:46scoring an eight obviously puts me in a good position for the fish course
32:50but all four of us got a really good score it's not the score i was expecting that was one
32:55of the
32:55dishes i was most passionate about so now i'm worried
33:02dover's soul is the star of paul's fish dish we're going to use half of it for the actual fish
33:07and then we're going to stuff it with its own moose whilst daniel's preparing oysters for his
33:13these are going to go on the steamer i'm just putting some kombu just to help with that sea flavor
33:22jack kicks off with the sauce to go with his fish course
33:26creme fraiche roasted chicken stock white wine then we're just going to leave that
33:33exoze is tackling his smoked haddock i need to make sure i get a good portions
33:41hey paul hey how you doing a present for you joe the best kind the best kind so this is
33:47called
33:47stan soul stan lowell lowell and hardy the classic it's obviously from ulverston in cumbria
33:53oh right okay of course a little peninsula so really good to do a fish dish with it yeah but
33:58really everything's about the soul and we're going to make a mousse so you're going to be making a mousse
34:02and then are you going to sandwich it together just sandwich it together a little bit of glue just
34:07to help with it are you putting anything to flavor the mousse at all got a little bit of preserved
34:10lemon and some beautiful fresh herbs okay yeah just to bring a little bit of acidity and then
34:14what brings it together is a incredible shellfish sauce which has got a little bit of smoke butter
34:18mounted through it it sounds beautiful brilliant i hope you nail it thank you so much thank you guys
34:24paul is making a roasted tomato puree which is one element of his sauce
34:30i'm going to add just a tiny touch of water to this just so it blends
34:36daniel's grill fish course also features a puree which he starts by sweating celeriac in butter
34:43his dish is a tribute to daniel craig's james bond who hails from chester in the northwest
34:50did you grow up watching these films yeah i grew up watching them there's something i watch with my
34:54father a lot nice so it's a personal connection personal connection yeah definitely what are you
34:59going to do with the fish i'm going to cook it over the barbecue cook it over the barbecue off
35:02the boat
35:03yeah so i'm just going to cook it skin side down flip it over let it rest brown butter lemon
35:08serve
35:08with a lavender bear block okay fascinating why i like big flavors yeah i practiced with fresh lavender
35:16okay and i didn't really obviously plan it that lavender was going to be gone by now so i'm using
35:22dried lavender which is going to make it a little bit more tricky because as soon as you put it
35:25in the
35:25sauce it's bang with the flavor right so i need to be very careful with that what are you doing
35:30with the millie i'm just going to use the black radish to make a you know the beginning of the
35:33scene
35:33when he comes strolling out and yeah oh yeah oh that's the um target yeah that's it yeah right yeah
35:39so it gives the dish such a lovely peppery flavor because i'm going to serve it raw raw okay wow
35:44i like strong flavors so you're like literally walking on the side right when it's gone aren't you it's
35:49amazing next daniel fillets and pin bones his brill jack starting his sauce with some punchy ingredients
36:00so black pepper capers a homemade tomato sauce smoked paprika roasted garlic worcestershire sauce homemade hot
36:09sauce sauce sauce butter vadovan english mustard that's the 1000 ingredients sauce done he moves
36:18on to the sea bass the star of his sir ian mckellen inspired dish so it's uh ian mckellen um
36:25so from
36:26burnley well he doesn't sound like he's from burnley but he is and the name of the dish is you
36:31shall not
36:31bass so coming from yeah so his iconic role of gandalf the great in the lord of the rings i'm
36:38treating the
36:38sea bass like uh really meaty uh so i'm getting a lot of smoke into it just cooking it one
36:43side on
36:44the barbecue and serving it with a quite bold sauce and then i break it up by using some caviar
36:49add a
36:50little bit of a salty pop what else are you serving that with it's going to sit on some sea
36:53vegetables
36:53i've just been uh dressed lightly in a bit lemon juice and then some charred leeks it sounds simple
36:59it's a sauce it's a vegetable it's a fish but if i execute all of them they should marry nicely
37:06it's ozay is making a rare bit from wensleydale
37:12he moves on to grating his mum's homegrown marrows for his smoked haddock wallace and gromit curse of
37:18the were rabbit inspired dish so my dish is called the curse of the rabbit oh we love everybody loves
37:29a rabbit and then in that film um gromit is growing uh marrow to bring that golden carrot in the
37:35end
37:35so these are actually grown uh in my mom's garden my mom grew it for me all right well done
37:41i'm going
37:43to do a puree pickled marrow for some sweetness and acidity for this dish and i was meant to do
37:48a tart
37:49uh but i'm gonna do a fritter instead i'm really looking forward to this because i'm a massive wallace
37:54and gromit fan massive wallace and gromit massive wensydale cheese fan and i love a marrow so it's all
38:00happening it is roasting in here paul's using the dover sole trim to make a fish mousse
38:11i'm going to put egg whites in there i'm going to blend this up and try and get it smooth
38:15and i'm
38:15going to slowly add the cream just not overworking it just want to get it through as fast as you
38:22can
38:22you overwork it but fat of a cream comes out and splits it he adds chervil parsley chives and preserved
38:28lemon and tops the dover sole before securing the sandwich with edible protein glue right so that's
38:36fish in a good place paul started work as a chef for marcus wearing aged 18 but since
38:45then has become the holder of his own michelin star at the forest side in the lake district
38:51i think i've always wanted to be a chef from the early age of cooking with my mum just being
38:56a journey
38:56where i can't see myself doing anything else i'd say my food philosophy and style is relatively
39:02simplistic it's very much let's keep the classics and cooking quite simple no gadgets just a pan a
39:09spoon and loads of butter to get a dish to a banquet would mean the world you see the people
39:14who've
39:15done that over the last 20 odd years and the legends of the industry and to do that i'd be
39:20super
39:20proud service please back in the kitchen jack's whipping up a lemongrass oil to complement his charred
39:30leeks benito in ginger will just break down a little bit garlic fresh mint
39:40lemongrass lime zest
39:47jack how you doing good chef that sauce obviously super powerful sauce is there anything to bring like
39:53a light touch to it is there yeah so i've made a lemongrass and benito oil so that adds more
39:59smoke yes
40:03i'm looking forward to seeing what it looks like on a plate thank you
40:07daniel slices and shapes punchier flavored black radish around molds
40:14he moves on to making his lavender sauce with fish and kombu stock and white wine which he infuses
40:21with lavender and keeps tasting as it's a careful balancing act so that's my sauce that's my garnish
40:29it's ready to go chef chef cool and calm channeling you're in a bond yeah what have you got ready
40:37for me to try i can give you some celeriac purer okay thank you did you roast the celeriac or
40:42did
40:42yes i did it in the pan let everything evaporate and then i went in with cream let the cream
40:46completely
40:46split just so you get but really intense good luck thank you
40:53exoze adds wensley dale to his grated marrow fritter mixture along with peas basil and spring onions
41:01he's also making the haddock mousse blending haddock trim and egg white with cream chives and mustard
41:14exoze one of the growing number of private chefs in the uk knew early on that
41:19he wanted to follow his family's footsteps and create delicious food in high school that's when
41:27my passion ignited to become a chef hello mom how are you i'm good thank you the family's got a
41:34few
41:34chefs so my mom does her own african foods as a takeaway business and then my sister as well does
41:39seafood
41:40i started my career 10 years ago working for james martin from there i just went on doing my own
41:46thing i had my own restaurant i've done street food i've done cakes i've done fine dining but my
41:52proudest achievement today would be when i started my own private dining business someone even flew me
41:57over to los angeles to try my food i'm excited to get in that great rich menu kitchen i can't
42:05wait to eat
42:06i can't wait to learn i can't wait to cook i can't wait for it all
42:13it's so say is keen to get his new marrow fritter right so he cooks a trial batch so say
42:19hello chef
42:20the fritters a new element yeah yes can't i try these yeah have a go through the fritters we've got
42:26peas we've got basil we've got some spring onion benzedale cheese as well i like a chef with things on
42:31his toes thank you i think he would have liked that so i've just tasted exose's fritter marrow doesn't
42:38have much flavor so he really needs to work on that paul's first to serve his laurel and hardy fish
42:47dish
42:48all right guys we can just drop those sea herbs first yeah drain off those you rolls he combines the
42:53elements of his sauce beurre blanc roasted tomato and saffron puree and shellfish stock paul chef
43:01got four minutes to the party okay yes the way you turn around i thought you're gonna beat me up
43:05i wouldn't stand a chance first seaweed jam give it a little push what did you just spread on that
43:14that was just a little bit of smoked butter a little bit of salt meanwhile aktar and i test out
43:20paul's qr code a link to his own take on a laurel and hardy movie i recognize this man yeah
43:26don't
43:27know who that guy is
43:36the fish is plated followed by pickled kohlrabi a bit of texture paul you've got one minute now yes
43:43sweet gerald cooked in smoked butter sea aster spinach leaves the sauce is poured and the dishes
43:52served in a bed in reference to laurel and hardy's bonnie scotland film in which fish is cooked over
43:58bed springs over the years i've seen a lot of stuff i've never seen anyone tuck a fish into bed
44:04there
44:05there you go as we do it different up north eh gents visually stunning isn't it it's gonna put us
44:11all to bed
44:24what do you think about the way it looks guys looks beautiful very classic looking plate of food
44:36what looks really really good sold a very delicate fish was that the right choice of sauce i think it's
44:41delicate but it also got a meatiness to it the sauce is really nice but i feel like it's overpowering
44:46the fish the most important part is the cooking of the fish i would have maybe done it at a
44:51slightly
44:51lower temperature it'll be longer i ended up putting it 56 just because time got away a little bit fish
44:56for
44:57me i think i like it just to cook to touch more the inside i don't think has enough like
45:01flavor to be
45:03punchy have you done enough to take this dish to the banquet oh i think there's a few tweaks i
45:09think
45:09it could be banquet worthy so let's have some schools i'm going to start with you daniel and say a
45:14seven what about you jack eight because maybe it's a bit restauranty exactly i'm gonna score a eight as
45:22well so you should score this dish i've got eight what makes it a ten a little bit more careful
45:28abundance on going with fish together i think with sauce a slight bit more smokiness for me would
45:32have been nice
45:38there you are how'd you get on it seemed all right possibly a little bit smoky for me oh he
45:44said he
45:44couldn't taste much smoke daniel's next to serve his james ball inspired dish license to grill
45:53he bathes his grill in brown butter so jack can i put you on cocktail duty yeah you're feeling
45:59comfortable i will be after one of them you definitely will be you want to start frying the
46:05oysters for me yes mate first to the plate are the black radish crowns you've done to the radish
46:11anything it's raw daniel fills them with celeriac puree and garnishes with sea purslane
46:19how do you want a tablespoon the oyster martini is shaken not stirred are you happy with the
46:26cooking of your fish yes the grill is plated and a tempura oyster balanced on top right i'm ready
46:35the monochrome dish is presented along with lavender beurre blanc sauce to the classic
46:40bond soundtrack with the martini get ready to do the another turn yeah do you all feel like you
46:49should have tuxes on right now yeah a bit underdressed
47:01i can't have any of this because there are oysters and everything so you will have to be my palette
47:13you chose to cook the fish off the bone was that the right decision um i think so croissant's just
47:21right this one's lovely nice texture you've had to change the way you use lavender i know no one wants
47:26it to be the prominent flavor but is it there enough to register i think there's enough lavender
47:31i don't get loads to be honest is that a good thing for me maybe i think too much tastes
47:36like your
47:37grannies air freshener absolutely the radish can they be quite bitter i find them a little bit
47:43peppery personally a little bit of like radish gives the texture you need on this dish this sauce
47:49and the fish works well with the martini i think it's quite clean and i think it lends itself to
47:56the
47:56dish and the martini is working for you it's working for me if you were to score this dish out
48:00of 10
48:01i would probably give myself an eight the dish itself is good but i think there's a few small
48:06tweaks that could be made and it could be a great dish the score i'll give it a eight all
48:12right i think
48:12it's an eight or nine i think it's i love the way it looks i think it's a comfortable eight
48:16interesting
48:17interesting is it you worried yep yeah come on get worried
48:27so you tell me
48:31jack's next to serve his sir ian mckellen lord of the rings inspired dish
48:35and starts cooking the sea bass it's one of that minute you just gotta leave it now nothing you can
48:40do
48:41charred leeks are first mix in lemon juice salt pepper and then smoked almond just to give you a
48:47little bit of texture sea herbs and calendula petals are next how's your fish coming along yeah it's good
48:54the fish is served on hot rocks to middle earth sound effects by jack looking the part
49:07what do you think guys yeah incredible yeah great theater
49:28do you think the cooking of the fish is as you want it to be i think so and because
49:32it's quite a
49:33meaty fish i think it can take a lot of smoke and quite a hard cook nice uh crisp and
49:39chav on that
49:40bass are the leaks adding to this plate yeah i think to get a sweetness and a vegetable that works
49:47as a binding agent when it grips onto things i think a leak is perfect the sauce is powerful
49:51eh the only bad says that maybe takes over it's very rich isn't it super rich yeah the sauce is
49:58so
49:58intense is that the right sauce for this dish yeah i think just finding those pockets of flavor
50:04throughout that keep keeps you on your toes super strong eight again i will score this an eight
50:10score i would say an eight also what score would you give yourself i think it's a it's a strong
50:15eight nine
50:20exoze is last to serve his wallace and gromit inspired fish dish curse of the were rabbit
50:26it there's fruit is there can we just drop it in the fire give it a quick blast yeah yeah
50:31marrow puree
50:33is first followed by pickled marrow the fritters are topped with more marrow puree and grated wensleydale
50:43yeah rabbits just melt in now in the oven lovely right blowtorch please that's one minute chef
50:52the dish is presented along with a photo of exoze's marrow growing mum lovely what do you think boys
51:00looks fun nice bright colors yeah
51:21this is your mum's marrow yes have you done this marrow justice so it was a risk uh doing marrow
51:27uh but i wanted to stick to the beef of wallace and gromit i wanted to showcase my role just
51:32because
51:32it's not been done much before it's quite hard to get that intense flavor from there so watery
51:37marrow yeah trying to try to get the marrow flavor the croissant on the fish are you 100 happy with
51:44that
51:44it's uh it's a glistening the mousse looks a bit split but the flavor on it is really good i
51:51think
51:51by blowtorching the rarebit sacrifice the mousse and the mousse has gone a little bit too spongy
51:56your fritter are you happy no just taste a bit of uh burntness i do like the texture of the
52:02fritter
52:03though the fritter was nice texture still obviously fish course one of the chefs will have to go home
52:09have you done enough to make sure it's not you uh honestly i don't think i've done enough so chef
52:14out of 10 what would you score this dish i think this is a five i want to say seven
52:22because you can
52:22make sure the work and the efforts but i think it's a lower end i'm gonna give him i'm gonna
52:27give him a
52:27seven i'd agree with a seven what have you deducted five points for um i don't think i've done it
52:33enough
52:33justice uh for gbm standards hello boys you all right yeah yeah i thought it went terrible um i know
52:47i can do myself i can do so much better than that there's some great cooking in that kitchen but
52:52the
52:52problem is there's also some sloppy mistakes and you know there's some wonderful dishes that could
52:57genuinely be banquet worthy with a few tweaks that's big chat banquet chat i think we should all be really
53:03happy no one was late everyone got food up i think everything tasted great it's not just about the
53:09cooking like storytelling is as important you know you can't just turn up with a restaurant dish it's
53:14got to be something that sings of the brief is absolutely delicious as the scores stand daniel paul
53:22and jack have eight points and exoze is just behind on seven
53:31chefs i really enjoyed the stories you were telling with varying degrees of success paul for your dish
53:40stand sold i thought your storytelling was awesome you went that extra mile as well you know doing that
53:48video for me that's what great british menu is all about you cooked your fish at a slightly higher
53:54temperature than you wanted to unfortunately i could tell it wasn't as delicate as i'd like it to be
54:01i really like the preserved lemon running through your mousse the amount of protein glue that you've
54:07used to hold the mousse in place that's something that you are overly liberal with
54:12the sauce was delicious and it brought all the elements together really well overall it was a
54:18very good dish just needs some minor tweaks
54:25daniel for your dish license to bro
54:30but your fish was cooked really well and it was very well seasoned
54:35your celeriac puree that was delicious i was concerned about the strength of the lavender in the
54:42sauce it was a bit of a non-concern because i couldn't really taste it the black radish
54:49brought some pepperiness to the dish it also brought some bitterness and that slightly pungent
54:54odor that you get with radish i didn't think that dish screamed james bond or 007
55:05jac for your dish you shall not bass you went all out to celebrate sir ian mckellen and this epic
55:14moment in lord of the rings you do need to get a staff though you gotta do it the fish
55:21was cooked
55:22really well over the coals the skin was lovely and crisp but certain parts it was just a bit too
55:27blackened
55:29i thought your sauce was very powerful it was too dominant with the fish this dish has serious
55:37potential but you need to show a bit of restraints in the sauce department exose for your dish the curse
55:46of the rare bit you made a really good attempt in celebrating wallace and grommet with this rare bit
55:53the fish cookery was done very well the mousse was unfortunately slightly split
56:01i really liked the rare bit and it was nicely gratinated with the blowtorch
56:07you fried your marrow fritters at too high a temperature sadly making it a little bit bitter
56:13the marrow puree could have done with a bit more flavor and been smoother
56:19with more time and work i think you could make this dish better so to the scores
56:28jack
56:31i'm giving you
56:35an eight
56:37we asked for you to step up in storytelling with the last course and you really brought it through
56:41on this course thank you thank you paul i'm scoring you
56:50an eight
56:53exose
56:56i'm scoring you
56:59a six
57:03and daniel
57:05i'm scoring you
57:10a seven
57:12right exose unfortunately on 13 points it means you're going to be leaving the competition and
57:18i'm going to say please please please i urge you come back again as soon as possible guys tomorrow
57:25big day main course get some sleep and let's see some fantastic cooking
57:31act our thank you so much for stepping in when we needed you well if there's food going around
57:35i'm there thank you very much thank you thank you very much thank you
57:42congratulations congratulations mate
57:43that's what i deserved
57:45can we do now then go to bed you just don't want to pay it first
57:51obviously i'm made up to have gotten to this point but you know one false move could be fatal
57:59it's getting eight off act hours great i need to keep in my lane focus on what i need to
58:03do
58:04i felt a little bit like i might have been going home the thought of not being able to cook
58:09those
58:09next couple of dishes it's kind of heart-wrenching everyone will be proud of me the only person
58:15that won't be proud is myself so i'll be beating myself up for weeks
58:24happy nope they're chips i'm just gonna have to serve them i don't have any other choice
58:57i just need to try to hit the ground
58:58and let's get to see you guys
58:58my name is
58:58You
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