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00:01This week in the Great British Menu Kitchen, four chefs from London and the
00:06South East roll up their sleeves to cook, compete and conquer whatever stands in
00:12their way. This year using movies as their inspiration, the UK's finest chefs
00:24will compete over six courses for the ultimate accolade. Cooking at a star-studded
00:31banquet at Liverpool's St George's Hall. They'll need blockbuster dishes to impress
00:38their mentors, veterans of the competition, both trusted old hands and new faces who
00:44will eliminate the lowest scoring chefs each day. Until the final two face our exacting
00:51cast of judges. It's interesting. Just perfect. That's delicious, yeah. Who will
00:56add their name to the star-studded list of Great British Menu winners? I'm just a girl
01:02standing in front of George asking to love my food.
01:18This week, the best chefs from London and the South East are competing to win a place
01:22at finals. With dishes inspired by cult movies from their region, who will get rave reviews?
01:30First up is Londoner Abby, who works at Sam's Waterside in Brentford, a two-rosette restaurant
01:37listed in the Michelin Guide.
01:39First one in.
01:41Main goal for the week at the moment is survival. Second goal is to cook things and present
01:46them on a plate in an edible form. Returning chef Vince of fine dining caterers Vacheran
01:53is seeking redemption. I'm Abby, nice to meet you. Vince, nice to meet you. I would like to
01:57say I've got a slight advantage just from being here, but you never know. How are you feeling,
02:02Abby? I'm feeling terrified. After almost a decade of working in kitchens in the UK, Korean-born
02:10Dana fuses heritage with classic techniques. I'm very excited and a little bit nervous.
02:18I'm Abby, nice to meet you. Nice to meet you too. Hiya. Nice to meet you. Completing the
02:23line-up is Josh, head chef at Hyde & Fox in Kent. Hello. Hey. Morning. Secret number four.
02:33Is there any accolades in the group? Sam's Wartside has two AO rosettes. At Hyde & Fox
02:38with three rosette and two Michelin star. It's a bit scary knowing that, you know, Josh
02:43has got two Michelin star under his belt and Vince has been here before. Being head chef
02:48of a two Michelin star restaurant, there's a lot of pressure to perform. Hello. Hello, chefs.
02:54How are you doing? Good, thank you. Hello, Vince. How are you? How are you, sir? I'm good,
02:59thanks. How are you? You're back. And how does that feel? Good. Good. Welcome to the Great
03:04British Menu Kitchen, all of you. We are, of course, going to start with the canapé.
03:08It needs to be elegant. It needs to be one bite. It really should encapsulate all that you
03:14are as a chef. Canapés are the first dish our veteran judge will taste and rank, ready
03:21to settle any tie-break later. So I've got to get this black rice cracker mix going.
03:27Abby's cracker will be topped with crab, pickled watermelon radish and yuzu and ginger aioli.
03:34I'm doing the aubergine, just going to let that slowly smoke and then I'm going to start on the potato
03:38cylinders.
03:39Vince's aubergine tapenade will fill his cylinders, topped with apricot puree and coconut labneh.
03:46It's like a massive hula hoop. So I'm marinating ribeye in the soy sauce.
03:54The ribeye will sit in a perilla and rice tartlet, finished with truffle and samjang mayo.
04:00So canapés, I'm representing myself, so I wanted to make like a Korean barbecue.
04:07Just starting on almond nougatine, liquid glucose, sugar, water, pour it over the toasted almonds.
04:17Chicken liver parfait, licorice puree and candied grapefruit zest will top Josh's nougatine tuile.
04:25I've come to speak to you all about your mentor, your veteran, the person that's going to be walking through
04:30those doors shortly.
04:31Akhtar Islam, Simon Rogan or somebody newer perhaps Abi Healy like Sally Abbey or Spencer Metzger.
04:37Sally would be amazing. Akhtar Islam?
04:39Yeah.
04:40I'll be just truly honoured to be judged by any of them.
04:43I had Simon Rogan last time. You had Simon Rogan?
04:46Yeah, I'd really like to see him again, that would be great.
04:49All right, my sweet sugar dumplings, you have three minutes to the pass, chefs.
04:55Because I need you all up at exactly the same time.
04:58It's just not behaving itself.
04:59Oh, .
05:01It's a disaster.
05:03My nougatine twill is just very brittle, so it's breaking as I'm trying to shape it.
05:10Remember Josh, that Akhtar does... I mean...
05:14Oops.
05:15Your veteran doesn't know what it's meant to look like.
05:18Yeah.
05:18Well, the cat is out of the bag.
05:20So, a shard or a whatever you've got.
05:23Our veteran is Akhtar Islam, chef patron of the only Indian restaurant outside London to hold two Michelin stars.
05:33It's all I can do, really. Let's go.
05:37And winner of the fish course in 2011. Aha!
05:43Hi, chef.
05:44Hi, how you doing? Good.
05:45Excellent. How are you?
05:46Chef, hello.
05:47Chef, what have we got?
05:49Bit of a disaster.
05:50Titanic?
05:51It's a chicken liver parfait, licorice puree, slightly pickled candied grapefruit zest on an almond nougatine twill.
05:59Thank you, chef.
06:00You're welcome.
06:01Oh!
06:03Wow.
06:04So, we have a pear leaves and rice tartlet, Korean pickled radish, and I got soy marinae ribeye, and samjang
06:12mayo, truffle mayo, and some truffle on tan.
06:15Thank you, chef.
06:17What have we got here?
06:18So, we've got a smoked aubergine tapenade, pickled apricot ketchup, coconut labneh wrapped in a potato cylinder.
06:29And finally, chef.
06:30So, this is a crispy black rice cracker with a dressed Portland crab with yuzu, brown crab aioli, and pickled
06:36watermelon radish.
06:37It's a bit big.
06:38Yeah, you can do it.
06:43Thank you very much, chefs.
06:45Good luck.
06:49So, in terms of ranking, let's start with your least favourite.
06:52My least favourite's got to be Josh. I just didn't think it was balanced.
06:55I really like the licorice. It's really tasty.
06:57Thank you very much.
06:58Then, I'm going to follow with Vince. Texturally, it was wrong. Flavours, it was quite muted.
07:03I really like the apricot gel.
07:06Very nice and fresh. Delicious.
07:07Then, I'd say Dana. Powerful flavours. My only problem with that is the beef didn't come through.
07:13It's delicious. Really tasty.
07:15Lovely.
07:15The pickled radish is really nice.
07:16And finally, my favourite snack has to be abby's. I thought the crab was just delicious and the yuzu worked
07:23so well with it.
07:25That's lovely and fresh.
07:26Yeah, it's tasty. It's tasty.
07:27Taste of crab.
07:27Yeah.
07:27Yeah.
07:31Yeah.
07:32Yeah, I'm quite excited to have Aksar as a veteran, Jeff. He's an amazing chef. He understands both flavours.
07:39Not ideal. It's not an ideal start, really. Everything went wrong.
07:46Now for the first scored dish, a vegan plant-based starter championing vegetables.
07:51Can't believe it's not butter.
07:53Chefs often overlook the start course. It's like something just to get through. But for me, this sets the tone
07:59for the entire banquet.
08:05So, I'm just cutting up the Jerusalem artichokes, which is the main base of the dip.
08:11Abby, welcome to Great Bridge Menu.
08:13Tell us about your starter.
08:14So, my starter's called Vitrum Hortus, which means glass garden. And it's based on the Harry Potter movie, specifically the
08:21Chamber of Secrets.
08:22The scene where they're harvesting the mandrakes in the glass house.
08:25Oh, brilliant. Professor Sprout.
08:26Yes.
08:27Miriam Margulies.
08:28Yes.
08:28So, it's going to be crushed Jerusalem artichokes as the base.
08:31Sure.
08:32I'm going to do a cracked hazelnut and yeast pesto. And then I'm going to do a vegan field mushroom
08:36puree.
08:37Some pickled Jerusalem artichokes as well. And then there's also going to be some crispy mandrake crisps.
08:42Okay.
08:42Which are Jerusalem artichokes that I'm going to thinly slice and deep fry.
08:45Jerusalem artichokes three ways.
08:47Yes.
08:47Sounds delicious.
08:48Sounds delicious. Sounds very clever.
08:49Beautiful ingredients.
08:52So, this is the hazelnuts for the hazelnut and yeast pesto. Pesto.
09:01Sherry vinegar gel working.
09:03After the canapé, I need to score highly because I don't need to be drawing with anybody.
09:10You clearly love a tattoo. There's a Michelin situation here. What is that?
09:15This is a shark. It's a shark with a lady's legs.
09:19Mermaid shark type situation going on. Okay.
09:23I am making blue string soup from Bridget Jones.
09:27Oh, she makes blue food.
09:29So, I'm making a leek consomme.
09:30Consomme?
09:31Yeah.
09:32How are you going to make it blue?
09:33So, I'm taking another piece of leek, which I'm going to cook in blue food colouring.
09:39So, it's going to act like a string that's going to tie around a nice julienne of leeks and charlotte
09:44potatoes.
09:45And we're going to pour over the consomme and it will dissipate into the rest of the soup to make
09:50it turn blue.
09:50We're going to have a sherry vinegar gel. And on the side, I'm serving a plant-based pomme dauphine.
09:57So, I've got the leek consomme. Just sweating the leeks down now.
10:01So, first I'm making the cashew lime sauce. I'm going to add the cashew, add the veg broth and I'm
10:08going to leave that to sit for about half an hour.
10:10And then I'll blend it.
10:11The name of my dish is Paddington's Bowl of Marmalade and it's from Paddington Bear.
10:17A London-based bear.
10:18Well, basically what I'm making is a squash and orange parfait.
10:23Parfait?
10:24Yeah. I have some sourdough croutes on there.
10:26I'm making a aji amarillo, which is that spice there, and pumpkin seed brittle.
10:32I'm going to pickle some carrots in an orange vinaigrette.
10:34I've got a preserved orange rind as well.
10:37And I'm making a cashew lime-style sauce.
10:41What's the most difficult thing on here, do you think?
10:44I'd say just getting the parfait done, frozen and defrosted.
10:50I'm sure you can.
10:53I'm making green chili oil, so with lots of herbs, parsley, dill, and some chives.
11:01So the name of the dish is About Soy Time, inspired by the movie About Time.
11:08With Bill Nighy, he's the tall guy, the dad.
11:11All the men in the family are time travellers.
11:13OK.
11:14So they go back and forward in time and mess with their own love lives.
11:17Exactly. It's great.
11:17So I found similar beauty in soybeans.
11:21So I built my dish around their life.
11:24So we're passing through the passage of time with soybeans.
11:28For soybeans, yeah.
11:29So I will be making fresh tofu and young bean salad.
11:33OK.
11:34And I'm making soybean puree.
11:37It comes with soy marinated mushrooms.
11:39And also I'm making a Korean savoury pancake.
11:42OK.
11:42And also I made the soy marinated tomberry.
11:46Sounds interesting.
11:48Sounds really...
11:48Like some of the elements sound really delicious.
11:50You know, just I've never seen so much soy in one dish, so...
11:53No.
11:53Quite.
11:59These are the pickled juice and astrocks.
12:03So that's marigold, which I'm going to make an oil from.
12:07I'm making the greens for the salad.
12:10Some edamame and spinach.
12:13I'm just getting the mushroom puree ready to go.
12:16So I'm just going to sauté some shallots with some garlic.
12:19And then I'm going to add in the portobello mushrooms.
12:22Which I was taller and then I could reach them.
12:24Reaching the induction.
12:27It sounds quite safe because we've got Jerusalem artichoke done in various ways.
12:36I'm just not excited by it.
12:40So this is for my plant-based pom dauphine.
12:43And usually at this point you'd incorporate eggs.
12:46But I'm using aquafaba from a tin of chickpeas instead.
12:50So I don't do a lot of plant-based cookery really.
12:54But I'm looking forward to getting this out.
13:00The moustache.
13:02I grew it about 16 years ago for Movember.
13:05And it never came off.
13:06I've been a chef for 14 years.
13:09I started out as a kitchen porter.
13:11Before starting to train in the kitchen as a chef.
13:14And then in February 2025, Chef Patron, Alistair and myself
13:18getting two Michelin stars.
13:20Getting a Michelin star is an incredible feeling.
13:23It's a lovely thing to be recognised by your peers.
13:26And by professionals who understand really what we do every day.
13:29Service please.
13:34Josh's dish.
13:35Blue soup.
13:36Thinking consomme.
13:38Yes.
13:38That's going to be turned blue.
13:40And then a pom dauphine on the side.
13:42I'm thinking banquet.
13:45Is that enough?
13:47So these are the Jerusalem artichoke crisps.
13:51Try faster babes.
13:52Try faster.
13:57So I just weighed out some agar.
14:00I'm just going to set the consomme just very, very, very gently
14:03for very loose jelly.
14:05So when we break that apart, the jelly bit will hold on to the impurities
14:09in the consomme.
14:16So I just put the squash in with the shallots.
14:19I'm going to add some orange, some orange zest, some veg stock and a bit of vegan cream.
14:25And just let that reduce all the way down and blend it.
14:27Vince's dish.
14:28I'm concerned that there's nothing to spread the parfait on.
14:32It just makes perfect sense of marmalade.
14:34Marmalade is something that you normally spread, right?
14:36So hopefully we'll see what the method to the madness is.
14:41So I'm making a soy garlic sauce with a soy sauce, some wucam, kombu and sugar, garlic
14:48and spring onion.
14:50And I will marinate the tofu for the crouton.
14:53And I will also use for the sauce.
14:56Dollar dish.
14:56My biggest concern right now is the amount of soy running through it.
15:01Hopefully I'll leave this course being as much of a fan of soy as she is.
15:05As she is.
15:07I've got my pomme dauphine.
15:08I'm just portioning them out to fry later for service.
15:12So I'm just going to start blending the mushroom puree now.
15:18And I'm going to make the soybean crisps.
15:25That's the vegan mushroom puree.
15:26So can I try that?
15:28Yes, go for it.
15:33So is the mushroom going to play the main flavour profile?
15:37I think no.
15:38Jerusalem artichoke is definitely the main flavour profile.
15:40Okay.
15:41With abistata, there's Jerusalem artichoke and there's mushroom.
15:45And my biggest concern is which ingredient is going to come out as the star of this course.
15:50Hazelnut pesto.
15:52So, truffle time.
15:56So it's just my spices that I'm going to blend up for my brittle.
16:00Vince will add pumpkin seeds to his Sichuan pepper and Peruvian chilli brittle base.
16:06I'm just gently breaking apart this very lightly set jelly so that the curds start to separate away and my
16:14nice clear consummate will pass through.
16:20This is the brittle.
16:22Sweet and spicy.
16:26Hi, Vince.
16:26Hi, chef.
16:27I've just made my brittle, if you'd like to try.
16:31And that's going to be going on as a texture over the parfait?
16:35Exactly, yeah.
16:37It's lovely and spicy, but it's sweet.
16:40The squash is also going to be sweet.
16:42I want this to be a savoury dish, not a sweet dish.
16:47I'm just going to toast it off.
16:49Make some little croupes.
16:52So I'm making soy bean puree.
16:55So I'm mixing with the tofu, some cashew nuts, and I got some pine nuts.
17:01I mean, I don't think I've ever seen soy play so much of a part in a dish.
17:06Is there anything that I can taste right now?
17:09So maybe you can try this soy puree?
17:12Oh, fantastic.
17:15Dana's soybean puree was actually delicious.
17:18If she can pull all the components together as well as that puree, I'm sure we're on to a winner.
17:26I'm from a city called Gwangju in South Korea.
17:30We are famous with, like, a kimchi, like fermentation.
17:34My mom's cooking with that, my grandma cooking with that.
17:37So I got the older influence from there.
17:41And I built my career in London for about 10 years now.
17:46Everything from street food to, like, Michelin star restaurants.
17:50I've always wanted to be a chef since I was young.
17:54And I've just keep doing what I love.
17:57And I feel very proud to be a head chef here and leading the team.
18:03And it feels great.
18:05Service, please.
18:09Blue everywhere.
18:11Oh, is that your blue string?
18:13It's just blue.
18:14Food colouring, mate.
18:15Yeah, leek, leek.
18:16Oh, it's leek.
18:17Yeah.
18:18And a leek string.
18:25First up is Abby.
18:27Oh!
18:29I'm just sautéing the gerolles to go on top of the dish.
18:32Abby?
18:33Yes.
18:33You've got seven minutes, so make those count.
18:36Oh, my God.
18:38It's actually happening.
18:40She starts with crushed Jerusalem artichoke.
18:43What are you going to need, Abby?
18:45Maybe pick some nasturtiums for me, like the small ones.
18:48Hazelnut pesto and mushroom puree.
18:51And then I've got my little gerolles.
18:54Chef?
18:54Yes.
18:55Two minutes.
18:56Yes, chef.
18:56And finishes with pickled artichokes, nasturtium, allium flowers and artichoke crisps.
19:04Woo!
19:07So this dish is called Vitrum Portis, or the glass garden.
19:11And the inspiration is the mandrake scene in Harry Potter and the Chamber of Secrets.
19:22Oh!
19:23Oh, it worked!
19:24Hey!
19:25Oh, I know.
19:26Go on, you try it.
19:27It's really fun.
19:28The only spell I know is Wingardium Leviosa.
19:36The Jerusalem artichoke, do you think you've done everything you wanted to celebrate this ingredient?
19:42I think doing it three ways, kind of showing different ways of cooking it, is really nice.
19:46And I think the crisps add a lot of texture.
19:49All I can really taste is crust Jerusalem artichoke.
19:52Yeah, I agree.
19:53It's a bit too much Jerusalem artichokes.
19:55The other element is the mushroom.
19:57How much of a part do you think that's played in this dish?
20:00I think it helps to tie it together.
20:02I think next time I'd probably put maybe a touch more puree on that.
20:04I wish there were some more pickles going on, and then I think it will intense the flavor.
20:10What would you score this dish?
20:11How I've served it to you now, I'd probably give it an eight out of ten.
20:14It's a six for me.
20:16Too much artichoke.
20:17Yeah, six.
20:18Josh?
20:18I agree, so six.
20:20Who's up next?
20:20Me.
20:21Off you go, chefs. Thank you very much.
20:29Oh, wow.
20:30That's the first time for everything.
20:34That was scary.
20:36Are there the call?
20:37Glad it's done, to be honest.
20:38Are you up next, bro?
20:40Yeah, mate.
20:40Yeah.
20:43Eight minutes to go, chefs.
20:45Yep.
20:45I just need to fry these off and then start dressing.
20:47Josh tops Pomme Dauphine with nutritional yeast.
20:51Akin to grating fresh cheese over it.
20:55It could be a GBM first, you know, blue and delicious.
20:59Leek and potato bundles tied with blue leek string are served.
21:03This is a sherry vinegar gel.
21:06Chef?
21:07Yep.
21:07You are now due in one minute.
21:10One minute.
21:10And the leek consomme.
21:16Oh, wow.
21:16It's so clean.
21:18Coming up.
21:23So my dish is Bridget Jones's blue string soup that she cooks for, I guess, at a dinner party.
21:38So cool.
21:39My goodness, like straight away.
21:40It's amazing.
21:42And it's a very pale blue, so maybe I'll cope.
21:50So, Josh, your consomme, do you think you've managed to achieve what you needed to?
21:56Yeah.
21:56I think the consomme packs the flavour it's supposed to.
22:00You never really expect, like, blue consomme, so it's quite, like, new idea to having it.
22:06The vinegar gel, you place that in the bottom of the bowl?
22:10It's dissipated throughout the dish, which has provided acidity in every mouthful.
22:16I think the sherry vinegar gel is quite overpowering if you get, like, quite a lot of it on your
22:21spoon.
22:21Your pom dauphine on the side.
22:23It's got a little bit of bite to it, which is what I want.
22:26I really like the dauphine.
22:28I think it's beautiful.
22:29What would you score yourself?
22:30I'd like a nine for this.
22:32Nine?
22:32Yeah.
22:32Why have you removed one point?
22:35Er, err, err on the side of caution.
22:39Eight?
22:39I'd say an eight, too.
22:41Abby.
22:41I think I'd give it a seven.
22:43Just because the vinegar gel was a little bit overpowering.
22:55Hello.
22:56Hey.
22:56There he is.
22:57How's it going?
22:57How did it go?
22:58You don't know, do you?
22:59Yeah.
23:00I think it was all right.
23:03Next up is Vince.
23:05We've got five minutes to make it to the pass.
23:07Awesome, thank you.
23:08He starts the intricate process of dressing his squash and orange parfait.
23:13Yeah, that's sliced pickled radish.
23:15That's pickled with an orange vinaigrette.
23:17Do you want these on the pass, chef?
23:18Yes, please.
23:19Yeah.
23:21Pickled baby carrots and pumpkin seed brittle.
23:25Five croutons.
23:26Yes, please.
23:27Five sorrel.
23:29Lemon verbena cress.
23:32Chef, do you need some more time?
23:33I'll be up in two minutes.
23:34You'll be up in two, yeah.
23:36Cashew and lime sauce is split with a Peruvian marigold oil.
23:41And finished with preserved orange.
23:48Ooh.
23:49Oh, that looks lovely.
23:51The title is Paddington's Bowl of Marmalade.
23:54And the inspiration is from Paddington Bear, the film.
24:02That is a pretty sauce.
24:07So, the parfait, is that the texture that you wanted?
24:12The texture of it is nice.
24:13It's smooth, but I think it could be set a tiny bit firmer.
24:16I'm just, like, a bit texturally maybe.
24:19It's lacking a little bit.
24:19It all seems quite the same in your mouth.
24:22Your cashew nut cream sauce, the acid in that comes from lime.
24:28I'd possibly put a bit more lime inside it.
24:31The sauce and the squash is very similar texture.
24:34Yes.
24:35So, you feel like I'm eating a puree.
24:36Is there enough bread on this?
24:40Yeah, I'd say so.
24:41I don't want it to sit too heavy, being very bready.
24:44I think the croutons would be better as a piece of toast.
24:46Yes, so do I.
24:48Out of ten, what would you score this dish?
24:50I'd give it a seven.
24:51What are you deducting three points for?
24:54I'm deducting just for the firmness of the parfait and the chilli in the britois.
25:00I'll go six.
25:02Seven?
25:02I think I'd go six just because, texturally, I think it's a little bit confusing.
25:11You all right, Vince?
25:12How did it go?
25:13Yeah, I think all right.
25:14Yeah?
25:15We'll see.
25:16Last up is Dana.
25:18Chef, you've got eight minutes.
25:20Yes, Chef.
25:21Beetroot, saffron and spinach pancakes are first.
25:25I'm going to do all these flowers, Dana, yeah?
25:27Yeah.
25:29Soy bean puree.
25:31So, this is mei tachi mushroom with soy sauce.
25:35These are key.
25:36King oyster mushroom.
25:37And truffle flowers.
25:39So, I've got tofu ring.
25:40This is a fresh tofu.
25:42Chef, you've got four minutes to the pass.
25:43Yeah, all good.
25:45Goodness.
25:45Wow.
25:48Spinach, edamame and tofu croutons are added.
25:51Is that the tomberry going on?
25:52Yeah, it's tomberry jangati.
25:55Soy crisps and tejiti flowers.
25:58That's a little, like, soy dressing.
26:00Ah.
26:00Chef, do you like the pass?
26:02Yeah, I'm coming now.
26:04Truffle oil completes the dish.
26:11The name of this dish is About Soy Time and inspired by the movie About Time.
26:32So, in this, you've got soy puree.
26:34Mm-hmm.
26:35A couple of different types of mushroom.
26:36Mm-hmm.
26:37Truffle.
26:38Is the balance between those ingredients right?
26:42The puree is not that intense in the flavour.
26:45And with the soy marinade, meitake and king oyster mushroom is more intense.
26:52So, it's kind of balanced together if you eat it together.
26:55I think it's a little bit disjointed.
26:57Like, it doesn't quite come together cohesively.
26:59But the meitake mushrooms are delicious.
27:02Did you judge the truffle oil and have you applied the right amount?
27:07I would like to think so, yeah.
27:08I could just taste truffle oil.
27:10Uh-huh.
27:10And that's quite predominant.
27:12The temperature of this dish, is that as you wanted it to be?
27:17Yeah.
27:17I want the salad to be cold.
27:20I understand it's a salad, but it's fridge cold, so it's...
27:23It's fridge cold.
27:24Which means it doesn't taste of anything.
27:25Yeah.
27:26What are you going to give it out of ten?
27:27Nine.
27:28It's nine because...
27:29I mean, there's always improvement.
27:31I think I'm going to go six, just because everything's quite cold.
27:34It's a solid six.
27:36Prince.
27:36Six as well.
27:42Hey, Dana.
27:43How are you doing?
27:44Glad to finish the first course.
27:46Yeah.
27:46You can't tell what he's thinking.
27:47He keeps such a straight face.
27:49No.
27:49Overall, how did these four chefs do?
27:52Great storytelling, I thought.
27:53Good technical elements.
27:55But I think there's always room for improvement.
27:59Yep.
27:59And that will show in the scores.
28:15Chefs, some good storytelling.
28:17Some decent cooking.
28:19Unfortunately, also some errors.
28:22Abi, for your dish, Vitram Portis.
28:26There's too much of that crushed artichoke,
28:29so I'd probably get rid of 50% of that.
28:32And there just wasn't enough pickled Jerusalem artichoke
28:36to cut through the richer elements of this dish.
28:40The mushroom puree was silky and smooth,
28:43but I don't think there was enough of it on the plate.
28:49Josh, for your dish, blue soup.
28:53Your consomme was clarified beautifully.
28:56The addition of sherry vinegar gel,
28:58I thought that was very well judged.
29:01The pom dauphine needed more depth of flavour,
29:03so maybe more of that nutritional yeast.
29:06The blue colour was subtle,
29:08but I think you could probably put another strand of that ribbon on there
29:12just to make that blue come through.
29:15Vince, for your dish, Paddington's bowl of marmalade.
29:20The parfait needed to be more set.
29:25It was more like a puree.
29:28The cashew and lime cream was wonderful.
29:32I really liked the brittle,
29:34and I wanted more of it on the plate.
29:36A bit like Paddington, with the marmalade,
29:40I needed more bread.
29:41It was something that this dish really needed.
29:46Dana, for your dish, about soy time.
29:50The soy salad had some really interesting flavours.
29:53I liked the edamame.
29:56The fresh tofu was a bit bland.
30:01The salad was served almost fridge cold.
30:05The soybean puree, when you served it,
30:08you covered it in truffle oil.
30:11And that's all I could taste.
30:14So, to the scores.
30:18Abi,
30:20I'm giving you
30:24a six.
30:26I really enjoyed the moment you created at the pass.
30:29It just definitely has potential.
30:32Josh,
30:34for your dish, I'm giving you
30:39a seven.
30:41It's the first time I've ever enjoyed blue food.
30:44Dana,
30:47I'm scoring you
30:51a six.
30:52The temperature was a massive issue
30:55because things weren't allowed to shine.
30:58Vince,
31:00I'm scoring you
31:04a six.
31:05That dish is crying out for some bread
31:09to spread that parfait on.
31:11Again, loads of potential.
31:13All right, chefs, well done.
31:15Not a bad start.
31:17Next up, it is the fish course.
31:19Remember, one of you will be going home after fish.
31:22Thank you very much, chefs.
31:24Thank you, chefs.
31:26All to play for.
31:27Yeah.
31:32I feel good about seven.
31:33I think it's deserved.
31:35A little bit disappointed, to be honest.
31:38I was expecting a little bit more than that.
31:41Definitely want to avoid elimination.
31:42It would really suck to not be able to cook my other two dishes as well.
31:46Feeling a little bit deflated.
31:47The scores are quite close right now, but I think Joshua is looking like a real contender.
31:51So, yeah.
31:52I'm watching him.
31:55Fish course, guys.
31:56Good luck, everyone.
31:57Let's go.
31:59The pressure is on for the chefs to create a banquet-worthy fish course for Akhtar.
32:03The scores are tight, and they know that any slip-up could result in an early exit from the competition.
32:21So, just skewering the lobster tail to keep it straight while it cooks so it doesn't curl up.
32:28I've got sea bream, fresh sea bream that I will use as a raw fish.
32:35So, the title of this dish is Notting Hill Garden.
32:39Notting Hill Garden?
32:40Especially the hidden garden that William and Anna like sneak into it.
32:44So, I created a Korean called raw fish dish.
32:48Okay.
32:49So, the raw fish will come with like a watery sauce.
32:52I'm going to cure the sea bream, and then I will present like a flour.
32:57I'm making the orange sauce, like a vinaigrette.
33:00I'm making a char-grilled fishbone broth as well.
33:04Sounds like temperature is going to come into it again.
33:06Just bear in mind.
33:08Mm-hm.
33:08Yeah.
33:10Smashing.
33:11Lovely.
33:13So, I'm just getting the fennel ready to go in the oven to steam.
33:16I'm going to make a puree.
33:18So, the title is Casino a la Royale, and the inspiration is James Bond, obviously.
33:23Filled all up pine wigs.
33:24Exactly.
33:25I'm going to do the brille filled with a fish mousse.
33:27It's going to be served with some confit charlotte potatoes.
33:30And also, I'm going to serve a little drink on the side,
33:32which is like a yuzu ponzu.
33:33So, it's going to have some kombu in there, some bonito.
33:36And there's also going to be some blanched baby leeks as well.
33:39And is there a sauce?
33:40There's a fennel puree, which kind of acts like the sauce.
33:45The grill is amazing.
33:48Just start cracking these lobsters.
33:52Feeling good after the first course?
33:54Yeah.
33:55It's nice to be in a very minor lead.
33:58The title is First Lobster.
34:00The inspiration is the nativity scene from Love Actually.
34:04So, the dish is the lobster tail, the tempura claw.
34:08Sauce?
34:09Vanilla butter sauce.
34:10Yeah.
34:10The fish stock and feno sherry reduction sauce.
34:13Okay.
34:13Caffir lime leaf oil and a pumpkin puree,
34:15with some crispy kombu and pickled dulse.
34:19What's the hardest thing on here, most challenging?
34:20I mean, really, it's just getting the lobster cookery right.
34:24First thing I'm doing is the sauce.
34:26I've got some cumin, some cinnamon, curry leaves, some mustard seeds.
34:31A bit of lemongrass.
34:35Longestine shells.
34:37And a bit of coconut milk.
34:38And in with some turmeric.
34:41So, the title of my dish is Gobi versus Footy.
34:45And the inspiration is Bend It Like Beckham.
34:48Gurinder Chadha.
34:49Yeah.
34:49Obviously, she grew up in London.
34:50Yeah.
34:51There's a great scene in the film where Jess says,
34:53anyone can make an alugobi, but who can bend the ball like Beckham?
34:56So, yeah.
34:57So, I'm going to make an alugobi potivie.
34:59I'm going to do a spiced monkfish,
35:01which is going to be cooked in brown butter,
35:02and then finish with some really nice tandoori spices over the coals.
35:06I'm making a coconut chutney,
35:08and I've got a mango lassi,
35:10and a really nice spiced longestine head sauce.
35:12Okay, cool.
35:13It's going to be like a feast, really.
35:16I'm just getting on my pumpkin puree and my vanilla butter sauce.
35:20So, we've got the shallots.
35:21I'm going to add mushrooms, pino sherry.
35:24Then goes fish stock, vanilla, cream, blend in butter.
35:30This is for the coconut chutney.
35:33So, that's just some chickpea.
35:35Vince also adds chilli, ginger, mustard seeds,
35:38and shredded coconut.
35:40I'm making the sure liquid for the sea brim.
35:44I mix the soybean paste and also the white soy sauce.
35:49Another cold dish from Dana.
35:51She seems to really enjoy things on the colder end.
35:55Like, fridge cold.
35:56Fridge cold, yeah.
35:57And which for me is not... doesn't work.
35:59Mmm.
36:02So, I've just made the fish mousse,
36:04and then I'm going to season it up with loads of lemon zest,
36:06lime zest, some nice fresh herbs.
36:10Ari's dish.
36:11The lack of sauce is a problem for me already.
36:13I just cannot understand why it's something that she's omitting.
36:19What's this?
36:20Kaffir lime.
36:23Josh's dish.
36:24First lobster.
36:25The sauce is with vanilla.
36:27So, I'll be interested to see how it balances the kaffir lime in that sauce.
36:31Yeah, it's delicious.
36:33The vanilla comes through nicely.
36:36Making the orangey sauce.
36:39Dana blends orange and white radish kimchi,
36:41along with yuzu, a citrus fruit from East Asia.
36:47So, this is going to be the yuzu ponzu martini drink.
36:51So, there's mirin, white soy, some nice kombu,
36:55and then I'm going to put the bonito flakes in there.
36:58Ever since I was, like, a teenager,
37:00I just really had my sights set on being a chef,
37:02and then put everything into it.
37:03I started out in the kitchen as a kitchen porter,
37:07washing up, when I was 15.
37:08And then when I moved to London,
37:09I just thought,
37:10I'm going to give this whole Michelin thing a go.
37:12It's definitely a male-dominated industry,
37:14and I think being a female head chef
37:15is quite a big responsibility, in a sense,
37:17because you want to kind of set a good example,
37:19and you want to kind of fly the flag
37:20for being in a leadership role as a female.
37:23And I think the tide's definitely changing.
37:25I think those days are kind of more behind us than ahead of us.
37:28Service.
37:34This is for my alugobi.
37:35So I'm putting some curry leaves in now.
37:37Then I add the shallots and some garlic,
37:39cauliflower, ground spices.
37:42Convince, obviously, you know,
37:43it's his second time here.
37:44He needs to really push himself.
37:46Yeah, because he went home at fish.
37:48These are the charlotte potatoes.
37:51I'm just cutting the seaweed to go in the seaweed butter emulsion
37:54for the confit charlotte potatoes.
37:58What's going on over here, Donna?
37:59Or stock.
38:01Stock, yeah.
38:02So, Donna?
38:03Yes.
38:04Both celebrating Richard Curtis films.
38:06Do you like a rom-com?
38:07I love rom-coms.
38:10The rom-coms that I've chosen is quite famous in Korea.
38:14It's almost like they brought me here,
38:16thinking that I will find love here.
38:18I will instantly find love once I get to London.
38:23This is the fennel puree.
38:25And then I'm going to dye half of it black,
38:27which is going to be like the poker chip presentation on the dish.
38:30Either one or which one?
38:32Yes, it's both the same base.
38:32Yep, cool.
38:37This is basically going to play the part of your sauce, right?
38:39Yeah, essentially.
38:41Abby's fennel puree, beautifully made,
38:43but I'm not convinced that that's going to replace
38:46a really good sauce.
38:55Everything under control?
38:56Yeah.
39:01So, is that going to be the only pumpkin element on the plate?
39:04No.
39:04I'm going to roast some dice of pumpkin in a bit of butter,
39:08add some dashi stock.
39:10So, I'm making the seaweed and katsubushi oil.
39:15Katsubushi is dried smoked fish flakes from Japan.
39:21It's a fancy, grilled sand oak.
39:28What have you got inside there?
39:29That's my aloe goe with tibia.
39:31Are you going to serve it as like a centrepiece?
39:33Yeah.
39:33So cool. It looks amazing.
39:35Thank you, chef.
39:38As a chef, I started off working in hotels.
39:42I've worked in restaurants after that, members' clubs,
39:45which led me to working in contract catering.
39:49Being a chef for Vacheran is different weekly.
39:52We get to go into some amazing buildings,
39:54which I don't think I'd ever be able to have access to if I wasn't a chef.
39:57Last time I went out after the fish course,
40:01which was very disappointing that I didn't get to cook my full menu,
40:04but I'm using that now as a driving force to really push myself to do better.
40:09Service, please.
40:14I'm guessing that's your sauce?
40:16That's my sauce, yeah.
40:17And is that finished now?
40:18I just need to reduce it down a tiny bit, but the flavour's all there, so...
40:24Vinted langoustine and coconut sauce. Delicious.
40:26But a bit spicy.
40:33First up to the pass is Dana.
40:35Dana, you've got six minutes.
40:37Yes, chef.
40:39Is this cute?
40:40This is very cute.
40:41So I'm making flower shape with the sliverin that I cured.
40:47Dana adds sliced orange segments.
40:50What's on the rim of your plate, Dana?
40:52So that's the orangey vinaigret that I made.
40:56Cucumber, shallot and radish salad dressed in chojang and gim seaweed oil.
41:03And matcha cracker leaves.
41:07What's that, chef?
41:08This is the fish bone broth.
41:11So it's contained with the orange sauce that I put in here.
41:15It's just cold.
41:16Cold fish soup.
41:18These are salmon roe.
41:19Salmon roe.
41:20What's this going on now?
41:21Kassobushi and nori oil.
41:23Chef, one minute.
41:25I'm coming up now.
41:26She may be the face I can't forget.
41:31A trace of pleasure or regret.
41:35Maybe my treasure or the prize I have to pay.
41:41Wow.
41:43Can I say something?
41:44I'm just a girl standing in front of George asking to love my food.
41:51Very good.
41:51Sorry.
41:52I had to take a moment for that.
41:54Very good.
41:54Right.
41:55So the name of the dish is the Notting Hill Garden and it's inspired by the movie Notting Hill.
42:12So the bream, the cure, has that given the fish the texture that you wanted?
42:19Yeah.
42:19I mean, I would say I could a little bit more cure this.
42:24The fish is lovely.
42:25The fish is really nice.
42:28You've made a sea bream broth.
42:30Have you put enough of that vinaigrette in there to flavour the broth?
42:34I would try to think so, yeah.
42:37I don't really get the bone broth at all when I'm eating it.
42:40I think the problem is that orange is stripping out everything else.
42:44Yeah.
42:44I think that the orange really does dominate the plate.
42:48Are you happy with the temperature your fish course has been served at?
42:51Yeah, so after my first course, I think I got the right temperature for this one.
42:57What score are you going to give yourself?
42:58Eight.
42:59Eight?
43:00Yeah.
43:00Okay.
43:01I'll have to give it a six.
43:02I would give this seven out of ten.
43:04I think the kimchi flavour and the fish is cured really lovely.
43:07I think the orange is just too overpowering.
43:09Yeah, I would say seven as well.
43:15So, I'm just putting the probe in and I'm going to cook the fish to 62 degrees.
43:20And hope and pray that that is nice.
43:25Bye-bye.
43:25Welcome back, Zahna.
43:27How did that go?
43:29Yeah, it was intense, but yeah, all good.
43:31Yeah?
43:31Yeah.
43:32Coming through.
43:34James half landed.
43:37Six minutes.
43:40Martini time.
43:42Right, Abi.
43:43Five minutes.
43:44I think I'm going to be slightly late.
43:46I've just got a few more degrees on my fish in the oven.
43:48Fennel puree, some with added charcoal, is first.
43:53Parker chip vibes.
43:55Yeah.
43:55And just fill these cocktail shakers like one third full.
43:58One third.
44:00Was it roulette wheel or...?
44:03This is the confit charlotte potatoes with the seaweed butter sauce.
44:08Then blanched baby leeks doused with seaweed butter.
44:12Five degrees out.
44:13You are due at the pass.
44:16You can have that extra time, but we might have to take it into consideration.
44:20Everyone say a prayer.
44:22Three and a half degrees.
44:24Abi wants her fish to reach 62 degrees before she stops cooking.
44:29Will the fact that there's no resting time be a problem for this?
44:33Chef, you're eight minutes over.
44:35One degree, guys.
44:37Oh!
44:38Woo-yaka!
44:39Yes!
44:40Woo-yaka-sha!
44:4162!
44:42Yay!
44:44Come on!
44:46Oh, she feels okay.
44:47Guys, get ready to help me out with the microherbs, please.
44:50How's the croissant?
44:51Are we good?
44:52Are we happy?
44:53Yeah!
44:54She's happy.
44:55Okay, guys.
44:56Herb it up.
44:57The grill is garnished with sea herbs.
45:00Chef, you're currently 11 and a half minutes over.
45:04Coming right now.
45:05With caviar and yuzu ponzu martini waiting at the pass, Abi is done.
45:16This dish is called Casino a la Royale and it's based on the movie Casino Royale.
45:34You took an extra 11 and a half minutes.
45:37Was that the right decision?
45:38I think, yeah, definitely worth taking the risk.
45:41The fish is, I think it's a little overcooked for me.
45:44It didn't need to go to 62 degrees.
45:46It's a bit dry.
45:46Yeah.
45:47The cooking of your potato, are you happy with that?
45:50I think it's quite nice to sort of leave them to sit in the seaweed butter to kind of absorb
45:54the flavour.
45:55The potato is really nice.
45:57The fennel puree, the leaves, all the vegetables, all the garnish is delicious.
46:00You've forgotten a sauce.
46:02Was that the right decision?
46:03I think the fennel puree adds enough moisture to the dish.
46:06Are you missing a sauce, Vince?
46:08Uh, yeah, I think a sauce would bring it together.
46:10Okay, so if you had to score this dish, out of 10, what would you give it?
46:14I would probably score this an 8 out of 10.
46:16I think all the flavours are quite classic and they work really well together.
46:19And have you done enough to stay in the competition?
46:22I hope so.
46:23I want to stick around.
46:24I'm going to give it a 6.
46:25Right.
46:26Yeah, I just don't think it came together right.
46:29Yeah, 6.
46:30Yeah, I'm going to go for 6 as well.
46:37How did it go?
46:38Well, hard to say, isn't it?
46:41Josh's turn now.
46:45Chef, you've got nine minutes.
46:47Nine minutes.
46:49Abby fries tempura lobster claw.
46:52You know, Josh doesn't look like a rom-com sort of guy, does he?
46:55We're making all sorts of assumptions based on neck tattoos and mullets.
47:00Lobster's coming up, Chef.
47:01Pumpkin puree is topped with crispy kombu.
47:06Oh, is that the butter?
47:08Yeah, it's just cooled down and then separated.
47:12Come on, man.
47:14That sauce is bugging him, isn't it?
47:16Can you just get some xanthan gum?
47:17I think they're getting some xanthan gum for you.
47:19Yep, cool.
47:20Josh's sauce is split a bit, so Aptar is saying if he has a little xanthan gum,
47:25it will just bring it back together and it will hold the sauce,
47:28keep it unified, emulsified.
47:31More puree and the tempura lobster claw.
47:35And then we just need some pickled dulse on top of these knuckles, please.
47:40Could you just put a spoon of this in there?
47:41Yeah, lovely.
47:42And then bring it back together.
47:43All right, you out, Chef.
47:44That's great.
47:49Is it working, Josh?
47:52Jeff, you do at the pass.
47:54Yeah, we're coming out.
47:55Just saucing.
47:57Lovely.
47:58What's in that green oil, Josh?
48:00This cup of lime leaf.
48:02Roasted pumpkin pieces complete the dish.
48:07Totally worth it.
48:08Absolutely.
48:09So, the name of my dish is First Lobster,
48:12and the inspiration is the famous nativity scene from Love Actually.
48:23Are you happy with the texture of that lobster tail?
48:29The tail I'll go another minute on the first cook.
48:32It's slightly under.
48:33But the claws I'm very happy with.
48:37How about the cooking on the lobster?
48:38Perfect. It's really nice.
48:40The vanilla sauce.
48:43Is the vanilla coming through as much as you would like?
48:48Yeah.
48:49The vanilla's there.
48:50I can still taste it now.
48:51The vanilla worked very well.
48:52The vanilla, yeah.
48:53I was worried it would be a bit too overpowering,
48:55but I think it's just subtle enough to complement it.
48:58So, you've got a small amount of pickled dulse on the plate.
49:02Is that enough to counterbalance all the richness that's on this plate?
49:07No, I think what I would do is chop through it
49:10and put it again through the sauce.
49:13I wish I had more of the pickle.
49:14The dulse.
49:15Yeah, dulse.
49:16If you had scored this dish out of ten,
49:19what score would you give yourself?
49:21Seven.
49:22What have you taken three points off for?
49:25The tail, the split sauce, and not enough acid, really.
49:30I'm going to go for eight.
49:32I'm going to go nine.
49:33I think it's a really nicely thought out dish.
49:36I'm going to say eight as well.
49:41Hello.
49:42Hey.
49:43How was that?
49:44Not entirely happy, but happy enough.
49:50Last up is Vince,
49:51who's finishing his monkfish on the barbecue.
49:55Brushing with brown butter,
49:56adding vadovan, a French curry mix,
49:59and tandoori spices.
50:02How are you looking, Vince?
50:04You're barbecuing now?
50:05Yeah, I've got a lot to do.
50:07Joss sautés sea beets while Abby fries off curry leaves.
50:11All right.
50:14I'm going to be a little bit longer.
50:16I need to make my mango lassi as well.
50:20Hi.
50:21Wow.
50:23Chef, you've got four minutes.
50:25I love all this.
50:27This is gorgeous.
50:29Dana tops sea beets with coconut chutney,
50:33whilst Josh dresses the pass.
50:36Is that all right, Vince?
50:38You or more?
50:39You kind of just wanted it like...
50:41It's your dish.
50:42Just like this.
50:42Tell me how you want it.
50:43Just hand you the bag.
50:44It's all right.
50:46It's all right.
50:46I've got a sabotage.
50:46I know.
50:48Don't be stressed, you're good.
50:52That looks awesome.
50:53The aloo gobby potivier is served.
51:00Followed by the mango lassi.
51:02And longestine sauce.
51:05Barbecue monkfish is topped with curry leaves.
51:07And curry cauliflower puree to finish.
51:15So the title of my dish is aloo gobby versus footy.
51:20And the inspiration is bend it like Beckham.
51:22Wow.
51:22Fantastic.
51:23So you're going to carve the fish?
51:31I'm happy.
51:32I'm happy.
51:44The main part of this dish, the beautiful piece of monkfish.
51:47Are you happy with how that's been cooked?
51:50I'm happy with it.
51:51It's very juicy and tender.
51:52I think the monkfish is cooked really lovely.
51:54I think it would be nice to have a little bit more charry flavour on it.
51:57The other part of the dish, the potivier,
51:59are you happy with how all the layers have cooked?
52:02Yeah, I think it looked nice when it was cut.
52:04Unfortunately, I think I rolled the pastry a bit too thick.
52:07The pastry on the edge maybe like where it's like layered is like a little bit.
52:10I like that.
52:12Yeah, I don't mind it.
52:13I like a bit of soggy pastry.
52:14I can't help it.
52:16Is that what you'd expect from a lassi or is that?
52:18It is quite thick.
52:21It's a bit too thick for me, but the flavour is delightful.
52:24What score would you give yourself out of ten for this?
52:27Based on flavours, I'd like to give it an eight.
52:29You need high scores.
52:30You've gone home after fish before.
52:32Yeah.
52:33Don't want to do it again.
52:34How would you score this, Abi?
52:37I would go nine.
52:38Eight.
52:39Oh, no.
52:40Yeah, I'm giving eight as well.
52:41An eight.
52:41Eight.
52:45A couple of things went wrong, but we are where we are.
52:48Here it is.
52:49It's all right, mate.
52:50Vince, your dish is amazing.
52:52Smashed it.
52:52Oh, thank you so much.
52:53Do you know what's so funny?
52:55It's like I was the most excited to cook my fish course until I saw Actel's face.
53:01Obviously, one of these chefs has got to go home.
53:03It's just one point putting Josh ahead.
53:07Just ahead.
53:08So we may need to look at those canapé rankings.
53:11Potentially.
53:12Josh is leading the pack with seven and the rest are on six.
53:21Chefs, that was a fascinating fish course.
53:25So thank you all for giving us so much.
53:28Dana, for your dish, Notting Hill Garden.
53:31The sea bream was seasoned and cured well.
53:34It had a really good texture.
53:38Temperature wise, it was better, but it was still just a bit too cold for me.
53:44I was hoping for like a really deep roasted bone fish head broth.
53:50Unfortunately, it did lack depth.
53:54The vinaigrette, though it had citrusy notes, I found it to be quite bitter.
54:02Abby, for your dish, Casino a la Royale.
54:06You chose to cook your grill to 62 degrees.
54:09It was overcooked.
54:12It would have been better taking it out around the 50 and then leaving it to rest.
54:16If you'd done that, you wouldn't have also lost a point for being 11 minutes late.
54:21The potatoes were cooked really well.
54:25I love the flavour of the seaweed coming through in the potatoes.
54:30There was too much fennel puree on the plate.
54:34For me, it simply wasn't a substitute for a good sauce.
54:40Josh, for your dish, first lobster.
54:44The cooking of the claw itself was great.
54:47The lobster tail was seasoned well, but it was undercooked.
54:54The flavour of vanilla was prominent and that worked so well with the sweetness of the lobster.
55:01For me, the dish was crying out for something raw, something fresh.
55:06This has the makings of a wonderful fish course, but it was let down by a couple of errors.
55:14Vince, for your dish, alugobi versus footy.
55:18The monkfish was juicy.
55:21I just wanted the tandoori spices to build more of a bark.
55:25It's without doubt the prettiest alugobi I've ever had in my life.
55:31That's slightly underdone on the inside.
55:34The mango lassi had a real nice flavour, but it was just a bit too thick.
55:40Overall, this dish could be a showstopper with a few refinements.
55:46So, to the scores.
55:50Josh...
55:52..I'm giving you...
55:56..a seven.
55:57I know it's hard when things go wrong in this kitchen, but you got your dish to the past,
56:02you held your nerve, so well done.
56:05Vince...
56:07..I'm scoring you...
56:11..an eight.
56:12..the moment when you carved your monkfish was kind of thrilling, the whole thing.
56:17Dana...
56:19..I'm scoring you...
56:23..a six.
56:25Dana, there were some good things on this dish.
56:27The cure on that bream was excellent.
56:30Abby...
56:32..I'm scoring you...
56:36..a six.
56:38Those 11 minutes, which are possibly the longest 11 minutes of your life, right?
56:42You didn't let the pressure get to you, so well done, that's really tough.
56:45This means that Josh and Vince, you are tied on 14 points.
56:51Abby and Dana, you are tied on 12 points.
56:56So that means we've had to go back to the canapé rankings.
57:00And I can reveal that, Dana, you came...
57:07..second.
57:09And, Abby...
57:11..you came...
57:13..first.
57:14So, Dana, I'm very sorry, it means that you're going to be leaving us.
57:19Good commiserations, Dana.
57:20I've really enjoyed tasting your food and getting to know you as a chef.
57:23The rest of you, congratulations.
57:26You are through to cook your main courses.
57:29Get some rest, because you're going to need it.
57:34Oh, sorry, Dana.
57:35Congratulations.
57:38Make sure you come back.
57:39I'm glad to cook with you all, guys.
57:42It was a really good experience.
57:45I feel like I literally got through by the skin of my teeth.
57:48But I also feel like it will kind of fire me up to come in tomorrow.
57:51I'm so glad to cook in the grapefruit menu this year.
57:55I'm just disappointed that I can't finish my whole course.
57:59I've said from the beginning that it's a bonus if I go through to finals week.
58:04I'm just over the moon that I get to complete the menu.
58:07I'm really happy right now. I'm buzzing.
58:09I'm buzzing. I'm excited to carry on cooking, so, yeah.
58:13This is going to be as tense as an opening scene for a Guy Ritchie movie.
58:17I can't wait to see what happens next.
58:22Panic stations now for me.
58:23Vince, you've got two minutes now.
58:25OK, Chef, really sorry.
58:27He's cutting it quite fine, isn't he?
58:30Tape wit Vig Reveet remarks.
58:36Latvia is the team.
58:36Believe it or not.
58:39Your face florist live.
58:39We'll be fine.
58:40Bye.
58:41Bye.
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