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00:01it's the scottish heats yesterday there was drama in the kitchen when three chefs drew in second
00:09place you are all on 14 points after a nail-biting finish rohan left the competition
00:17i shouldn't say i'm gutted but i am now three chefs remain let's be magnificent ori's on top
00:24i got a 10 but hannah and jun aren't backing down a nine good vibes good vibes two courses left
00:33do you think you've done enough i think i've fallen at the last hurdle so the second thing i'm burning
00:38i know i'm over i know it's gonna affect it and for one chef it all ends here probably the
00:45worst
00:45brand japan tar ever broadcasted on television
01:03front runner ori is on 19 points and tied in second place are hannah and jun both on 14 points
01:09who will win plaudits and deliver a pitch perfect performance only two can go through to cook for
01:15the judges main course yeah we're gonna go get it today it's a good feeling to be here i think
01:20absolute vibes just gonna hit it hard yeah judging is 2023 champion of champions dessert winner
01:28michelin-starred chef adam handling who expects nothing but perfection today main course which
01:35is a showstopper to any banquet i want to see everyone chuck everything at this dish i gave my
01:41first 10 yesterday i want to give another one so i really want everyone to be pushing hard
01:47each dish must take inspiration from the british movie industry thanks please
01:53i absolutely hate this job more than anything
01:58for barley just to get it nice and toasty it's on a shaved truffle in there as well
02:05hello jun hello you got over the shock of getting through yes go over it so jun tell us the
02:11title
02:11of your dish and the inspiration please the title of the dish is skyfall lodge 007 hours uh inspired by
02:18james bond in skyfall he retreats back to his family home in scotland shot in glencoe and what are
02:25you cooking uh venison loin smoking uh gunpowder tea yep i've got a burr meal bros cake as well
02:33burr meal i don't know what it is it's one of the uh most ancient of ancient grains and it
02:38can only be
02:38found in orkney i have venison jus with some black bean tasty paste as well yeah did you make this
02:44i did
02:45yes then confit pink fur potatoes with some autumn chanterelles as well and making a little cocktail on
02:52the side as a little treat you just sounded like a wonderful restaurant dish there but how are you
02:56going to make it a banquet worthy dish is it a surprise oh that's this that's a secret
03:04so making a barley rose porridge i've got some stock going but it doesn't seem like it's gonna
03:12reduce in time i'm just going to salt this to get the excess water out of it
03:16and then we're gonna squeeze it after i'm going to quickly grate these for the puree
03:23and get that on at the same time hey hannah hello recovered from that uh quite traumatic scoring
03:29yesterday yeah pretty heart-wrenching it was so the title of the dish is the queen the stag and the
03:35hillman and the inspiration is mrs brown the movie her majesty so what are you cooking it's like a sunday
03:40roast i have venison loin i'm gonna do some haggis bonbons on the side roast potatoes got a whole
03:47glazed parsnip and a parsnip puree with some parsnip crisps on top and then a chestnut and walnut crumb
03:54which is on the outside so kind of like stuffing but on venison is there a gravy a sauce there
03:58is
03:59it's i call it cafe au lait a beef gravy amaretto whiskey peppercorns and lashings of cream okay you
04:05have a lot of ingredients on your plate i was worried it wasn't enough so and you're using the same
04:09cut as
04:10well just like june same cut yeah battle of the venisons here yeah yeah venison
04:19i'm just uh butchering some venison badly but it's fine this is the lamb caramelizing for the sauce
04:27and this is the lamb for the inside the bun the title is a feast for merida and the inspiration
04:34is
04:34kelly mcdonald who plays princess merida in brave so basically i'm doing a feast that she would like
04:40to eat so what are you cooking on here i'm doing a feast of scotch lamb i'm cooking the short
04:45saddle
04:45on the bone and barbecuing it up and then the mini fillets i'm going to make a farce slash tureen
04:51i've
04:51got some lamb ribs with the trim from the lamb rib i'm going to make a sticky lamb mix and
04:58make a fried
04:59bun i'm also going to do a lamb fat rosti topped with crowdy cheese so how many lamb components is
05:04that
05:04four five uh i'm actually doing a lamb consomme as a drink as well so there's not a lot of
05:10vegetables
05:10but i'm going to do some grilled cucumber with it you are going to be quite pushed aren't you
05:14they're probably going to need some hospital bed for me after this
05:24this is the mousse for the farce so there's some guinea-fowl and lamb in there some pink salts
05:30tasty tasty tasty tasty i'm gonna roll them and survey them i want them to be nice and perfect
05:39tied on 14 and both cooking venison put your backs
05:43june's banking on asian flavors for an edge over hannah i'm hoping the venison will taste
05:49very smoky aromatic lots of green tea flavors so with june's venison dish it did sound a bit
05:57restauranty didn't it how is he going to elevate that to make it be banquet worthy
06:08i opened pomelo after the pandemic had a little bit of money saved up from working in london so i
06:14was thinking it's my dream to open a restaurant of my own especially around the area i live in
06:20what i wanted to try to create more of a modern style of asian cuisine for example one of the
06:27things
06:27that we used to do was make macaroni pies but we loved to ferment our own kimchi so we made
06:33like
06:33a macaroni kimchi pie proudest achievement to date was to get a really good review in the times
06:40personally this year has been great for me i've been included in the acorns 30 on the 30
06:46and also in codes 30 and the 30.
06:58what's
06:58we've got parchment puree on and cooking the potatoes are in there that's fine
07:05there was something i picked up on when we were talking to hannah actually where she goes a little
07:09bit off piece she's trying to throw everything at this but let's hope she takes my advice about
07:14less is more on this plate right i'm going to start barbecuing the lamb so this is the haggis style
07:22spices so spice mix is white peppercorns we've got celery seeds coriander seeds nutmeg mace oh
07:35ori's dish a feast for merida it could be a contender that dish on paper sounds like it's
07:41fit for the banquet straight away
07:45june yeah whenever you get a sec i would load a little bit more charcoal onto that barbecue which
07:50is down there you know so it's ripping hot for you yep
07:58oh she knew she was gonna do it
08:02with her parsnips roasting hannah prepares her pre-made haggis mix to make her bonbons
08:10huge time pressure now i need to get it in as soon as i can if not then it's over
08:17june's barley rose cake needs to be chilled before frying dear god please set
08:24worried about everything there's just so much to get done in such a short space of time
08:29so i mean this is one of the jobs i hate doing passing moose through a drum sieve
08:36i'm gonna fluff them up like my dad does on sundays
08:39he taught me how to make roast potatoes with his claim to fame
08:50my inspiration for being a chef and where my happiness and love for food definitely come from
08:55my dad uh he is literally my best friend yeah i think given that how i did on great british
09:00menu
09:00last year i don't feel like i'd done myself as bad as i'd wanted to for me to go back
09:06and do it again
09:07this year and to be in the place that i am mentally physically everything i think he he knows how
09:12much this means to me my entire goal is absolutely to get to the banquet but it is also just
09:19to do
09:20the show show all my dishes and to give 100 to every dish
09:31red wine in sauce
09:35that's gonna work just down that's fine is that hannah's sauce yes this is for the lamb consomme this is
09:49the raft i'm juicing some olives for my martini everything's in the oven everything's on the pots
09:57there cool i'm done chef how are we good thank you i have some tasty paste for you to taste
10:03this one
10:04yes a fermented sauce with black beans yeah that got me off guard that yeah it's it's very strong
10:11thank you so much thank you
10:17june's black bean sauce that was extremely powerful and that's getting paired with like really delicate
10:23chanterelles and potatoes i have a sneaky suspicion that's going to wipe out the mushroom flavor
10:32it came out just the way i wanted it to so that's good with lamb and truffle mousse followed by
10:39a lamb
10:39fast made with spinach shallots mushrooms and truffle before it hits the steam oven
10:46i hope there's alcohol on offer after this main course today
10:52is that the crispiest potatoes ever you promised us they look they look crispy so you have anything
10:59i can try yeah this is quite strong in the pepper just now because this is the base face of
11:03hannah's
11:03sauce yes you're gonna put all that truffle in there probably yeah it's wild and that sweetness
11:11that's coming through there is that what you want for now yes and then it's going to reduce right down
11:17so hannah's sauce way too sweet she shows me it's going to go for me reducing that down further it's
11:23going to intensify that sugar right let's check on this lamb my comfy potatoes get them nice and crispy
11:35watch that crisps are done
11:45so this is the courgette puree that's going to go with the lamb so it's courgette puree
11:48a little bit of olive oil in there a little bit of lemon verbena and basil with your dish
11:53you've got a lot of rich stuff going on you've got any acidity cutting through any of this any
11:57ketchups no but they won't finish the sauce with a little bit of vinegar at the end so the sauce
12:01got acidity yeah orange dish sounds wonderful but it's extremely rich there's lamb fat everywhere
12:08next to no acidity to counterbalance it not really too sure how it's going to work as a whole
12:18just after having that conversation with adam i just want to just heighten the acidity in it a
12:22little bit more you okay man yeah i'm sweating sweating good eh means you're working hard
12:30with so much going on the barbecue's been left unattended we could have problems here june
12:36sorry we could have problems here it's just not very hot
12:40like a runies i'm going to try moving all the hot coals yeah over to one side so at least
12:45okay
12:46it can be hot at one side all right cool luckily the barbecue is hot enough for june's purple kale
12:54but not for ori's cucumber i'll scorch them in a pan as long as i can get this super hot
13:00for the
13:00lamb ribs and stuff i'm just like it's just the timings you know it's just messing with my head
13:10i've got the pickles out sear off the venison and then rest it
13:19okay first to the pass is june's james bond inspired maine let's go june that's seven minutes
13:26to the pass please yes chef just some bros has just gone in okay so it's out in open out
13:32and open
13:32please june smokes his venison with gunpowder tea that's very 007 yeah very 007
13:44you happy with the cook on that yeah yeah it looks really nice it looks really nice can you
13:49uh grate some truffle on top actually deep fried barley bros cake is plated anything else i can get
13:55for you chef i need to do the tasty space i'll do the tasty piece and then you can keep
13:59saucing
14:01black bean sauce with potatoes and chanterelle is next finished with kale and chives are you going to
14:07be early yes chef i hope so i love it the time keeping of these chefs is just incredible
14:14jun makes it to the pass three minutes early yeah i think it looks amazing it's amazing
14:21whose car keys did you take did you check your pockets there is a hidden note in that car key
14:26you just use the uv light they know your location disable the tracker with a well shaken martini do
14:34not stir we are counting on you should we taste it yeah this looks very cool thank you chef
14:47how dirty do you like your martini chef it's dirty as it comes
14:55that's delicious so what do you think about the presentation i think it looks really good the only
15:00thing i would say though is once you take it out of the suitcase it does feel like a little
15:03bit
15:03restaurant-y so you're happy with that how everything turned out i think the venison is really
15:11nice it's got a really nice red look to it all right the venison's cooked nice i think the tasty
15:16paste is like ties the whole thing together do you think you get enough of that tea when you water
15:23bathed it the back of your mouth kind of feels it really tastes the smaller flavor on it as well
15:27it
15:27comes through the bro's cake is that the texture you wanted it's it's well cooked it's almost like
15:33a porridge with a crispy case on the outside i'm not overly a big fan of the grain pudding kind
15:41of
15:41thing and if you were to score yourself in this dish what would it be seven seven why seven i
15:47see
15:47what everyone else is doing and they're like so extravagant only concentrate on your own dish
15:52so tell me what would you score this dish eight let's have some scores a nine i'm going to give
15:58it a nine as well don't forget better the cake bit oh how'd it go it was all right this
16:11is not bad
16:12i give it a nine nine as well next up to the pass is hannah tonight this is um me
16:23stealing from
16:24haggis bonbon breadcrumbs just to add a little bit more into the venison crumb one
16:28the crumb isn't the only tweak she's adding crispy kale
16:37hannah you have eight minutes to the pass please copy and a final tweak
16:42finishing her venison on the plancher instead of pan frying
16:47what do you want me to do with the cross nibs i'm going to get the puree and we're going
16:49to go
16:50and we're going to put my crust down a little bit
16:59it's a lot of components i see going on that's four minutes to the pass please copy red cabbage
17:05and what ones the pots yes please thank you hannah are you going to be up on time i think
17:11so yes
17:12do you want me to do those bonbons hannah yes please andrew i've not stopped thinking about
17:16them bonbons since you told me earlier i think they're good
17:20crispy kale is added and parsnip crisps the last thing i have to do is slice venison
17:29hannah that's time for the pass please
17:35hannah serves her dish inspired by the movie mrs brown set in scotland
17:43you want to try it yes please let's go
17:46shiver he's dead in this competition oh sorry
18:02so your venison the flavor you're looking for yeah i think it's got that nice char on the outside
18:12i find that the venison's a bit acrid on the outside i've seen she like charred it heavily on
18:16that plaque it does give that kind of like little burntness to it and your sauce did you add all
18:22that
18:23truffle oil in the end i didn't actually no this is hannah's sauce i think she's nailed it sauce is
18:29good
18:29mmm it's so good these bonbons i like them remind you of home massively i think it would have
18:38probably been maybe nicer if she'd like made her own haggis or something oh that'd be good now you
18:43promised me the crispiest potato ever is this the crispiest potato ever i think so it's as close as
18:51how i can get it my dad would be proud of my potatoes some scores then for hannah's dish i
18:59would
18:59say this is an eight uh i'm gonna go seven i just think there's a few technical errors but overall
19:04i
19:04think it's tasty what score would you give yourself an eight so there's two venison dishes using the
19:13exact same cut in that kitchen do you think you've done enough i don't think mine's is better than his
19:19oh dear how did that go well i think i mean he asked me he said uh is my venison
19:29dish better than
19:29yours and i was like no i think there's nothing wrong with being humble and yeah that's just that's
19:34a fact so last to the pass is ori he finishes his tureen with the blowtorch
19:43we've got a burster he deep fries lamb buns sorry ori what can i do for you right if you
19:52just get
19:52that plate out for me please yes chef as hannah garnishes his crowdy cheese topped lamb fat rosti
20:03soy glazed lamb and guinea fowl tureen is next all right you have six minutes to the pass but i'm
20:09not
20:09too sure you're going to need that no i might be early chef ori tops up his cucumber juice with
20:14lamb fat consomme give these a tiny little tickle on the barbecue okay
20:22jun applies a final soy glaze it's the first time i've seen you running in this competition
20:31or and you have four minutes to the pass please
20:34sweet are you happy with the kick on your lamb yeah really happy wow geez that looks nice
20:44courgette basil and lemon verbena puree completes the dish
20:51okay i'm coming up
21:01that looks absolutely incredible how do you feel yeah good glad to get it up proof's in the pudding
21:05though the name of the dish is a feast for merida and the inspiration is kelly mcdonald
21:10who plays princess merida in brave
21:18so it screams brave banquet everything it's a proper at the past dramatic moment
21:27so the lamb saddle you're happy with the cooking yeah really happy with the cooking i feel like you
21:32get that nice barbecue flavor on the outside i think he did it on the bone as well right
21:35uh-huh to cook it like that in this kind of setting is so impressive and then your rib
21:42slow cooked do you think there's too much soy on it i think it's a good balance
21:48now i'm questioning it though give me my bed and ten of those it's gonna look like a crime scene
21:56like can i get the image of you in bed wait no no go on fill it yeah turn the
22:02glaze on there
22:03is it making it too salty uh i don't think so no cheers what's up my hair oh yeah oh
22:10goblet yeah
22:11so there's cucumber juice in there mint oil a little bit of neat whiskey and then the lamb consomme
22:19is it it's very oily yeah does that lamb flavor come through or is it overshadowed by cucumber and
22:26whiskey yeah i think the lamb does become a more of a background note i'm not so sure i really
22:32don't
22:32like this and if you were to score yourself on this dish what would it be i'm really happy with
22:37it
22:37and i put a lot of work into it so i'm gonna say nine some scores hannah 10 but that's
22:45yeah i'm just
22:46this uh 10 but the same as anna not this please
22:57well quite an intense main course there adam massively i think all of them tried the hardest but
23:03i think some people can deal with pressure perhaps a little touch better than the others
23:08how did you guys find that today i thought it was good yeah i'm very lucky to to have you
23:13guys
23:13especially when we're plating i can be like oh i trust these guys so this scoring yeah it's going
23:19to be really really important because they're so close it is it's going to basically shape what's
23:24going to pan out going into desserts right well we go see what we've been scored yeah let's do it
23:36early is leading the pack with 19 points and hannah and jun are on 14
23:45chefs thank you for bringing all your passion energy and personality to the kitchen on this main course
23:52Jun, for your dish, Skyfall Lodge 007 hours.
23:57I like the spy case presentation.
23:59I think your secret message needs to be a little clearer
24:02as it's confusing with inside the car keys.
24:05Adding a martini was cool and fun,
24:07but the pepper was too overpowering.
24:10I'd like to see a little touch more sear around the venison.
24:13It was my first time eating bros cake.
24:16It was well-made and had an oaty crunch.
24:20The black bean sauce was great.
24:23It was very strong, though.
24:24I think the black bean overpowered the mushroom flavour.
24:28I definitely enjoy this dish in a restaurant,
24:31but for a banquet showstopper,
24:33I think you need to push yourself a little bit more.
24:38Hannah, for your dish, the Queen, the Stag and the Hillman,
24:41the best thing on your dish, I'm going to call Hannah's sauce.
24:45I thought it was delicious and it brought the dish together.
24:47I couldn't taste the parsnip puree that you just drizzled on.
24:51The potatoes were crispy and well-seasoned.
24:54However, they were inconsistent sizes.
24:57Too much like a roast dinner.
25:00Your venison loin was seasoned well,
25:03but it wasn't seared correctly.
25:05The venison crumb was underwhelming.
25:07Half your dish was good.
25:09The other half needed a little bit of work.
25:11I know you can do it.
25:14You can do it.
25:15Ori, for your dish, a feast for murder.
25:18The presentation was dramatic and banquet-worthy.
25:22The barbecue salad was well-cooked, had great flavour,
25:25but was lacking a little touch of seasoning.
25:27I loved the floral notes of the cogette puree.
25:30The verbena was magical.
25:31The one thing I wasn't a fan of was the consomme.
25:34It didn't work in the slightest.
25:37I advise losing it completely.
25:39You don't need it.
25:41Overall, a fantastic dish.
25:43A whisper away from perfection.
25:45So, to the scores.
25:50Jun.
25:53I'm giving you...
25:57An eight.
26:00Hannah.
26:03I'm scoring you...
26:07A six.
26:10Ori.
26:12I'm scoring you...
26:17A nine.
26:20That means that Ori is still the front-runner on 28 points.
26:25Jun is on 22 points, and Hannah, you're on 20 points.
26:30It's still very tight, so I want to see you really going for it
26:34in these sweet courses, chefs.
26:37Well done, chefs.
26:38I'm really looking forward to dessert.
26:39This was a course I was lucky enough to win champion of champions with.
26:44I'd love to see Scotland take the dessert to the banquet again.
26:47Good luck.
26:48Thank you, chefs.
26:52Hey, hey, hey, hey.
26:53It's okay, man.
26:54It was good.
26:55Well done, guys.
26:57Well done.
26:57Good job.
26:58Yeah, good job, man.
26:59Good job.
27:07Yeah, obviously, a low score of six.
27:10I would have hoped for at least seven.
27:12The score's really tight between me and Jun, but I do think I've got what it takes to get high
27:16scores in a dessert.
27:19I'm horrible with desserts.
27:22Right now, my focus is on Hannah.
27:24She's a really good dessert maker, so I'm just going to watch out.
27:28I've had great scores all week, but it would be great to round it off with another nine or ten
27:34for dessert.
27:35Watch this.
27:36I'll get a six.
27:40It's the pre-dessert when the chefs need to impress the veteran with a refreshing bite, and with scores this
27:47close, these rankings could prove to be crucial.
27:52Pre-desserts aren't scored, but are ranked and used in the event of a tie.
27:58I'm going to make some sea buckthorn curd.
28:00It took me so long to nail down this curd recipe.
28:04Hey, Jun.
28:05Hiya.
28:06Tell me about your pre-dessert, Jun.
28:07What are you making?
28:08The inspiration for this dish is Sunshine on Leaf.
28:11It's a musical film starring Peter Mullen about two army friends that come back from deployment.
28:16When they come back, it's in the morning, so they're having breakfast.
28:19So it's a lemon and sea buckthorn ice cream mochi and looking like a fried egg almost.
28:24Well, honestly, go with God.
28:26I wish you so much luck, Jun.
28:28I really do.
28:33I'm a pastry girl.
28:35Through-in, through-out, it's something I absolutely love.
28:38Hey, Hannah.
28:38Hello.
28:39You're slightly battered from the main course.
28:41I can't lie.
28:41I wanted a higher score.
28:43So pre-dessert inspiration is How to Train Your Dragon.
28:46It is set in Scotland, and it also has a partially Scottish cast.
28:50It's got brambles, it's got a crowdy cheese from Scotland.
28:53Oh, lovely.
28:54That's got a fresh, lovely cheese.
28:56Yes.
28:56And then it's got some compote, and then it has an oat crumble.
28:58And then I've got a smoking plush, so basically a play on fire and ice.
29:01Wow.
29:01It's quite an elaborate pre-dessert.
29:04Yeah.
29:08I'm just making this blood orange sorbet.
29:11So tell me about your pre-dessert.
29:13Yeah, so the pre-dessert is actually Skyfall.
29:16Oh.
29:16So it's going to be basically a dessert cocktail.
29:19So whiskey sour's usually got cherry and orange.
29:22Right.
29:22So I'm going to do a blood orange sorbet in a martini glass.
29:26Then there's going to be a sparkling wine and whiskey, a spoon over the top, a little
29:29bit of olive oil in there for a bit of creaminess, and then put a little bit of long pepper
29:33over
29:33the top for a bit of warmth.
29:36Hannah's pre-dessert will be topped with a crowdie cheese mousse, a traditional Scottish
29:41soft cow's cheese.
29:43Using the crowdie cheese has just got a little bit more of a brittley texture.
29:48And Jun is also flavouring his ice cream with this Scottish staple.
29:53She's going in.
29:55So your pre-dessert has cloudy, I've used cloudy, Hannah's using cloudy.
30:01With his sorbet chilling, Ori preps his whiskey and sparkling wine phone.
30:09Looks ten out of ten, bro.
30:12Hannah freezes her bramble, lemon and thyme granita, whilst Jun moves on to his mochi,
30:19a Japanese treat made from rice flour with sugar and water.
30:23So I've got the mochi skin rolled out.
30:25I just need to fridge it.
30:27I feel like I'm having a breeze right now because I've only got two things to make.
30:32Everyone's like running around.
30:37There's a toss of oat crumble.
30:40One in the oven.
30:44And her bramble compote is next.
30:47White balsamic.
30:49One of my favourite ingredients to use in desserts and pre-desserts.
30:54Delicious.
30:58I don't know how to stop it.
31:01All right, Chefs, you've got four minutes to the pass.
31:04Yes, Andy.
31:05I need to all up at the same time.
31:09So basic.
31:10I'm going to start plating, is that OK?
31:12Yeah.
31:13Yes.
31:13Yes.
31:14Ori layers blood orange sorbet and a drizzle of olive oil.
31:18As Jun plates mochi, along with his crowdy ice cream.
31:24Hannah applies her toasted crumb, bramble compote and topped with crowdy cheese mousse.
31:32Granita is next.
31:33Check in with each other, please.
31:35Make sure you're all coming up together.
31:38Jun creates a yolk from his sea buckthorn curd.
31:41Are you ready?
31:42Yeah.
31:43You guys ready?
31:43Walk in in 20 seconds.
31:44I'm just worried about my ice cream.
31:47You're due at the pass now, Hannah.
31:48Remember, the extra time you take affects the other chefs' dishes.
31:51Coffee.
31:52Housed in a smoke-filled cloche, Hannah's pre-dessert is ready.
32:02Thank you very much, chefs.
32:03Can you guys grab the tools?
32:05Yep.
32:05Thank you so much.
32:09Well done.
32:13I think we should start with this one.
32:17So this is from House Trader Dragon.
32:23Smoke's not too offensive, I say.
32:26Quite a lot of oats.
32:29Maybe I'll take that back.
32:30That's quite smoky now.
32:32I like it that it's herbal as well as it's sweet.
32:35Maybe it goes slightly less crumb.
32:36I just like that, yeah.
32:39This is from a film called Sunshine on Leaf.
32:44That's tasty.
32:45I always find a bit of a funny texture, that.
32:47Glutenous rice.
32:48Yeah.
32:49Kneaded to an inch of its life.
32:51Shouldn't they're nice?
32:53What do you think, though?
32:53Refreshing, yeah?
32:55I think it's good.
32:55I like it.
33:00Now this one is inspired by Skyfall.
33:04Mm-hmm.
33:05The foam on the top is so light.
33:07Yeah.
33:08I find this quite refreshing.
33:10It's quite elegant.
33:11Mm-hmm.
33:13I took the biggest bite.
33:15It was so good.
33:17Stunning.
33:17Mm-hmm.
33:18I want you to rank them in order of preference.
33:21I actually think this might be my least favourite.
33:25I think a wee bit too much oak, a little bit too much smoke.
33:29This one's my second favourite.
33:31I like the flavour.
33:33This one, without a shadow of a doubt, is my favourite.
33:36Who do you think made what?
33:39Ori.
33:40Jun.
33:41Hannah.
33:43Bang.
33:45That was easy for you, wasn't it?
33:51It's a dessert course, and the chefs need to create movie marvels for Adam.
33:55It's a tightly framed contest, and only two can get to cook for the judges.
34:01It's on.
34:09Making pastry now.
34:11Gonna get egg.
34:21Hey, Jun, that was a deep breath you're taking there, chef.
34:24Yeah, I'm super nervous.
34:25There's only two points between you and Hannah.
34:28Yeah, absolutely.
34:30She is very skilled as a chocolate tier of pastry.
34:34I don't like when you're speaking negative.
34:36Speak positive and you'll get better results.
34:38OK.
34:38So the title of this dish is The Spell Cake.
34:41The inspiration is Brave, the movie.
34:44It's basically the cake that Merida gives her mother to turn her into a bear.
34:49Oh, I remember that.
34:50It's a frangipan tart with blackberry and blueberry jam.
34:54On top is fennel pollen and blackberry ripple ice cream,
35:00and a little bit of a compotted berries on top as well.
35:03Is it gonna be the best frangipan tart we've ever had?
35:05I will try to make it the best frangipan tart you've ever had.
35:09It's a bit wet.
35:11I need to start again.
35:14Heist.
35:16That's the shortbread for the ice cream.
35:20Like Jun, Ori is also modest about his pastry skills.
35:26You look a little stressed, chef.
35:28Yeah, probably pastry is not my strongest point.
35:30The title of the dish is Happy Birthday Harry.
35:32And the inspiration is the cake that Robbie Coltrane, who plays Hagrid, brings Harry when he first meets him.
35:38So it's a pink iced cake with green writing that says Happy Birthday Harry and it's spelt wrong.
35:42And he gives it to him in a cake box with blue ribbon.
35:45So that is exactly what I'm gonna do.
35:47But the dish is a chocolate mousse with a blackcurrant insert.
35:51Then there's gonna be a foutine base.
35:53Then under that there's gonna be a heather honey and brown butter sponge.
35:56On the side we're gonna do shortbread ice cream and peat smoked whiskey caramel sauce.
36:01What's the hardest thing on here then?
36:03I want to cook the sponge mix as close to serving as possible so that it's fresh.
36:12It's strong, ****.
36:19So we're melting the chocolate for the mousse.
36:22This is the cream for the mousse.
36:26This is the base for the custard.
36:31How many pots you got on here, love? One, two, three, four, five.
36:34Anglaise, ice cream, custard going, two twills.
36:37Okay, so it's Hannah world.
36:39Yeah, that's good to say.
36:40Hannah patissier chef world we've got going on here.
36:43So the title of my dish is The Goblet's Chosen and the inspiration is Harry Potter and the Goblet of
36:47Fire.
36:48The base part, you've got your goblet, you have your chocolate wand, which is a cremo.
36:52I've got lots of little bitty bits, wild rice, filletine, a little crumb round the edge.
36:57In the base will be a custard.
36:58There is a malt ice cream and then you have a cocoa twill and a gemwa sponge.
37:03Tempering chocolate in the Great British menu kitchen is not without its challenges.
37:08Have you done it? No.
37:09I have, but it was very hard.
37:12All three chefs are recreating iconic film desserts and any errors will be impossible to hide.
37:20I did two sweet pastries in five minutes.
37:25To accompany his frangipan tart, Jun is making a fennel pollen and blackberry ice cream.
37:33This is going. I'm just going to chop some blackberries.
37:36Jun and his spell cake. Now he's none too confident at all.
37:40This dessert sounds like a pub dish. Jun needs to make the best, the best frangipan tart for me to
37:47score it really high.
37:50This is chocolate and cocoa butter for the foutine base.
37:54Chocolate popping candy, sabatcha, praline, hazelnut praline, foutine and some cocoa rice crispies.
38:06I started out cooking at 14 in local restaurants, then moved to Edinburgh and worked at the Michelin star number
38:12one at the Balmoral.
38:13And then I moved to Andrew Fairley's at Glen Eagle's with Lorna McNee, who's obviously one of the judges.
38:20That was about 12 years ago, so it'll be good to cook for her again and show her what I've
38:25learnt since then.
38:26I think in the future I'd love to own my own restaurant and be able to do my own thing
38:30and really put my personality on a plate for people to try.
38:33That would be definitely an ambition of mine.
38:37Beef up.
38:47It's a little bit more whiskey. I think it could have just tasted a little bit more.
38:52Ori's dish.
38:53There's a lot going on and he wants to make this sponge right at the last minute.
38:58I don't understand how you're going to cool it down and form a whole cake that you can carve in
39:03the middle and every layer is perfect temperature.
39:06Sorry mate.
39:07Alright.
39:08You okay?
39:09Yeah.
39:09Sorry.
39:10It's okay.
39:13Ori sets to work on the top layer of his cake, encasing blackcurrant in chocolate mousse topped with a chocolate
39:20and foyatine disc.
39:25Just lining these tarts up.
39:30That'll be the timer for the shortbreads coming out of the oven below me.
39:38I'm going to cook it again.
39:39Max please.
39:41I burnt my shortbread.
39:43Oh no really.
39:46It's taking the form off of the top of the malt ice cream.
39:49If you set ice cream in our silicon malt and without whipping it, if you just remove off that top
39:54excess layer, you should almost just have that creamy texture.
39:57This is the most confident I think I've seen her in the kitchen.
40:00It sounds like she is coming all guns blazing with every technique she knows and she speaks extremely confident about
40:06pastry.
40:10This is the white chocolate cocoa spray to go on the outside of the cake.
40:18You frozen them solid?
40:20Yes.
40:22That thing's aggressive.
40:23It's so aggressive.
40:25Okay right, what do I do?
40:27Just leave them.
40:27Leave them out?
40:28Leave them beside the stove.
40:33That is the bird custard.
40:36Seasoning has been an issue in previous courses, so Hannah is paying attention to that now.
40:42I'm just adding a little bit of salt to this because we learnt our lessons.
40:47Looking at my dessert, it's lacking a few components.
40:50I might do a blueberry and ginger sauce.
40:52Like a really thick ginny sauce.
40:53But does ginger work in there?
40:56Who knows?
40:57It's happening.
40:59Hannah moves on to her cremo mix for Harry's wand.
41:03Anglaise over the 64% mangeri.
41:06Adding a higher percentage chocolate for a dark rich finish.
41:15Then I'm going to separate it.
41:17Have some stewed berries on top.
41:19So I've got something for you to try.
41:21It's a blueberry ginger sauce.
41:23I'll probably put this on the bottom because I still want it to look like the cake from Brave.
41:31June's blueberry and ginger sauce was delicious.
41:34If the rest of his components on his plate taste as good as that sauce, it could be a good
41:38dessert.
41:39Ori's aiming to make his cake, the same as the one Hagrid gave Harry Potter in the film, complete with
41:45spelling mistakes.
41:47Happy birthday, Harry.
41:49That's a handsome bit of writing you've got there.
41:51It's hard to actually spell it wrong. Every time you write it, you want to spell it right.
41:58This is the ripple ice cream.
42:00Happy days.
42:02The centrepiece of Hannah's dessert is Harry's wand.
42:06The handles for the wands will be set in a silicone mould.
42:11The only thing I am concerned at is Hannah is brushing the inside of the moulds with that metallic powder.
42:17Now usually when you want a wood effect, you use a brush and you scrape the outside to get the
42:22grain effect on the wood.
42:23I want it to look as real as possible because you're speaking with so much passion.
42:29I'm not doing very well because that's the second thing I burnt.
42:34I'll just get more sugar and make another caramel. It's all good.
42:37Wands are in, I'll fill them out. I'll do them with tempered chocolate.
42:42Tempering chocolate is the process of heating and cooling, resulting in a shiny finish and a snap when broken.
42:50I'm happy with the colour for the blind bake.
42:53I have a knack of overfilling these.
42:58Probably the worst frangipan tart ever broadcasted on television.
43:03Sorry, I just push them in, right?
43:04I'd push them...
43:05A bit deeper?
43:06I'd put a little bit more frangipan around them, but I'd push them deeper.
43:09OK, yeah.
43:10So I'm just making the brown butter, heather honey sponge.
43:13And then in here is fresh eggs, tremoline, icing sugar, salt, baking powder, and plain flour.
43:27I think to get to the next round, it has to be the best frangipan tart ever made in the
43:34world.
43:36I did the jiggle test and it didn't jiggle.
43:39I might not jiggle because it's so full.
43:42Smells good, at least.
43:45First up to the pass is Jun.
43:47Jun, you've got six minutes to the pass, please.
43:49Yes, chef.
43:50How are you looking for time?
43:51Good, chef.
43:52Yep, that was a lot of enthusiasm in that voice.
43:55What can I do for you?
43:56Right, chef, what can I do for you?
43:57Just hang out with me, I guess.
44:02Oh, can you get the ice creams out of the freezer, please?
44:06First, blueberry and ginger sauce.
44:09Oh, Scotland.
44:11Let's be magnificent.
44:13And tops with fennel pollen and blackberry ice cream.
44:16Are we going to be on time?
44:18And stewed blueberries.
44:20I'm walking now.
44:23He's good at creating atmosphere at the pass.
44:27What's the name and inspiration?
44:28So the name of this dish is called the Spell Cake.
44:31The inspiration of this dish is Brave.
44:45You happy with the way the pastry came out?
44:48Yeah, very happy.
44:49I feel like it blind-baked really nicely.
44:52The pastry for me is a bit short and crumbly.
44:55Are you happy with the consistency of the smoothness of that ice cream?
44:59I'm happy with the ice cream consistency and the taste.
45:03I'm a bit confused by this ice cream.
45:05I was expecting a bigger Rocher, just done, nice and cold.
45:09I think he could have almost put the ice cream on a side dish.
45:12You think the almond frangipan, do you think it's coming through enough?
45:15I might have overfilled it with more jam than frangipan.
45:19Probably try and get more frangipan into the tart because it's kind of like dipped in the middle slightly where
45:23he's actually put his ice cream.
45:25And do you see this at the banquet?
45:28No.
45:28It's almost something that you'd maybe have with a cup of tea or coffee in the afternoon.
45:33What would you give yourself if you had to score it?
45:35Five.
45:36A five?
45:36OK, let's score it.
45:38Seven.
45:39I'm going to go six.
45:41So you think you've done enough?
45:42I think I've fallen at the last hurdle.
45:45I believe that Hannah's going to knock it out of the park.
45:47You never know, she could trip over.
45:49It doesn't matter, think about your own.
45:51Right.
46:01How did that go?
46:03You OK?
46:04Yeah.
46:05It was all right.
46:06Don't feel disheartened.
46:09Next up is Ori.
46:12That's popping candy and sabatcha.
46:16Ori, you have just over five minutes to the pass, please.
46:20Wait, I'm going to take the full five minutes.
46:22Temperature, you want to get your...
46:23Yeah.
46:24Ori wants to give his fully assembled mousse and sponge cake
46:27time to reach room temperature before serving.
46:30Not great TV.
46:31Me just standing at the spot.
46:33I like the box and stuff.
46:34I like the way it looks.
46:35But I've never seen him this nervous.
46:38No.
46:39Out of all of his dishes.
46:41Caramel's coming up.
46:45Is everything how you wanted it?
46:47Yeah, everyone's turned out the way I wanted it.
46:49He's definitely not going to crack a smile until it's up on that pass.
46:52What's on the bottom?
46:54Shortbread on the bottom, because it's shortbread ice cream.
46:59It's got a nice colour, that caramel.
47:06You were bang on time there.
47:07Just wanted to take the full amount of time to make sure that it's the right temperature.
47:11You're nervous, so let's just get this over and done with.
47:13The name of the dish is Happy Birthday Harry, and the inspiration is Robbie Coltrane, who plays Hagrid, who brings
47:19Harry his first birthday cake.
47:30Oh!
47:31Oh, yummy!
47:37The ice cream.
47:39Shortbready?
47:40Yeah.
47:41The shortbread through the mix, blended into it, and then there's some crumbed on the bottom and on top, just
47:45to emphasise that as well.
47:47The ice cream is, do you think you should have done with a little bit more shortbread?
47:53I think it's a bit eggy.
47:54The chocolate flavour and the mousse. Do you think the chocolate needs a little bit of salt?
48:00It has got a little pinch of salt in there, but I think with the salted caramel as well, I
48:03think it's nice.
48:04I love the mousse. It's a really nice texture. I think the layers and the quantity, like, the balance of
48:10it is all off.
48:11So your little Happy Birthday cake, are all the layers in proportion?
48:14I think they are, yeah. I think you wouldn't want too much sponge.
48:17It feels like a sponge on top of a cake. Yes. As opposed to one, the whole thing.
48:22I think, like, if it was all together, it would be nice.
48:25The heather honey coming through there. It's just a background note, really.
48:29Because this feels very dry.
48:30Yes.
48:31If you were to score yourself this dish, what would you give yourself?
48:33It's turned out exactly the way I want it. So I'm going to say a 9 or a 10.
48:38I think this is a 8.
48:42It is a 7.
48:48How'd that go?
48:50Yeah, I was really happy with it.
48:51Yeah?
48:52Yeah.
48:56Last up, it's Hannah.
48:58Ooh, tree chic.
49:00Hannah, do you need help?
49:01Only thing you could do is fry wild rice and buckwheat for me.
49:05Hannah, you have five minutes to the pass, please.
49:07Copy.
49:08How are we looking?
49:10I'm a little bit behind.
49:11You're definitely behind?
49:13I think so, yeah.
49:14My advice is always to be, if you're going to be late, make sure it's worth it.
49:18So take your time.
49:19As soon as these ones are in, I'm looking good.
49:21Do you need us to do anything else, Hannah?
49:22There should be four goblets.
49:24I take this.
49:25You're going to put edible glue around the side here, and then you're going to gently set the black circle
49:28on.
49:29Okay.
49:30Keeping the name tags then, yeah?
49:31Yes.
49:31Please.
49:34She wants to end on high.
49:35Yeah, good for her.
49:39Which is a good sign.
49:42Lights on is a good sign.
49:44Ori plates, foillotine and caramelised chocolate custard.
49:48And then could you grab me a jug of boiling water, and then I'm good to start building the wands.
49:52Hannah, you're due on the pass now, and you're moving into extra time.
49:56Copy.
49:58Can you grab the tray of wands from the blast reader?
50:01Yeah.
50:05Hannah needs to release three handles from the silicone moulds to attach to the wands.
50:14Can you grab the wand boxes that are there?
50:16The wand boxes?
50:17Put them along here, yeah.
50:19Two more handles are required.
50:22Oh, she's struggling to get the wands out of the moulds, I think.
50:25Especially because she's using thick silicone, so that takes a long time.
50:29Hannah, if you did want to chill them down, nitrogen will be your best option.
50:32If you have some, yes, please.
50:33Do you want me to try and get one out as well?
50:35Yeah, that would be amazing, Angel.
50:39That one's loosened if you want to try that one.
50:42Hannah, you're eight minutes over now.
50:43Yes.
50:44We might need to take the scoring into consideration the longer it takes.
50:47Yes.
50:48She brushed the inside with the powder rather than just the straight chocolate.
50:51Ah.
50:52Remember, you only need three.
50:57Just remember, that's minus 188, so the chocolate will need to come back up to temperature.
51:05Come on.
51:06Come on.
51:07Come on.
51:08Come on.
51:08Come on.
51:14How long do you think you're going to need now?
51:15I know.
51:16I know I'm over.
51:17I know it's going to affect it.
51:18I want to give you this perfect.
51:23They look so good, mate.
51:24Hannah finally starts to build her dessert.
51:26She tops her bowls with puffed rice and buckwheat, followed by malted ice cream, chocolate sponge and a cocoa twill.
51:36I know.
51:36Everything else is ready to go.
51:38I'm just going to put one little flower on each one.
51:40I walk into the pass.
51:44Oh, wow.
51:47Hannah, you were 16 minutes over there.
51:49Yeah.
51:49So I might need to take that into some consideration.
51:52I appreciate that.
51:53I'm sorry.
51:54I always liked the pass.
51:55Strike your match and inflame the goblet of fire.
51:58Reveal the chosen name who will venture into the flavours that conspire.
52:03A feast of wonder, the champion prize sown here.
52:07Oh, look.
52:08It's for me.
52:08It's my name.
52:21Your malt ice cream, is that malty enough?
52:24I think so, yeah.
52:25I had more in it previously as well and it's something I actually didn't add all of today.
52:30Maybe it would be better with something that's going to cut through all the chocolatey in this rather than malt.
52:36Yuzu would be nice.
52:37And your wand, are you happy the way that that came out?
52:40I am.
52:41Those are little bits of chocolate that weren't cut and set perfectly on the eye, you could see that.
52:47But to execute that at the time, even being over, I'm very happy.
52:50I think visually it's stunning.
52:52I think the temperance is a little bit thick.
52:55So do you see this dish at the banquet?
52:57Do you think people will understand it?
52:58I think so, yeah.
52:59Hits the brief, 100%.
53:01Bang on.
53:01It's beautiful.
53:02If you would have scored this dish, what would you give yourself?
53:05I'd give myself a ten.
53:07A ten?
53:08Yes.
53:09But because I was light, I don't think it's a ten, I think it's an eight.
53:12So timing will drop you two points?
53:14I think so.
53:15So sadly someone is leaving and you're two points behind June.
53:19Do you think you've done enough?
53:20I would hope so, compared to the June's dish that I tasted.
53:25I'm going to go a nine.
53:27Yeah.
53:27I'll give it a nine as well.
53:30Well, fascinating.
53:31A fascinating moment.
53:32I wonder if Hannah's done enough.
53:39High drama in the kitchen throughout the dessert course.
53:42Yeah.
53:43It is a little stressful if I'm honest.
53:45Yeah.
53:46Because I still wanted to give out tens today.
53:49There was a stage where I was going, am I even putting a wand in this box right now?
53:52I think you did the right thing and just like held your nerve and got it up.
53:56I wanted to finish the week with Scotland being very good on all angles.
54:02How's everyone feeling?
54:03Well, you're safe.
54:04Unwreckled.
54:05Yeah.
54:05It's just between us now, isn't it?
54:12Ori leads on 28, June is on 22 and Hannah is on 20.
54:22High drama, emotional performances and some cinematically very strong presentations.
54:28There was beauty, but there were errors.
54:33Jun, for your dish, the spell cake.
54:35Your late addition of the blueberry and ginger sauce was delicious.
54:39It added a real warmth to the dish.
54:42The ice cream was too heavy on fennel pollen.
54:44I thought your pastry was thin, buttery, nice and short.
54:48However, you promised me a frangipan tart.
54:50The whole thing felt flat because there wasn't enough frangipan and all I can taste was berry jam.
54:57Ori, for your dish, happy birthday Harry.
55:00It looked exactly like Hagrid's cake.
55:03The dark chocolate mousse was faultless.
55:06However, the sponge was a little dry and the heather honey didn't really come through.
55:10I would suggest you brush that sponge with a little bit more honey.
55:15The ice cream was a little on the dull side.
55:17I suggest either lose the ice cream altogether or try the shortbread in a different component,
55:23perhaps in a baked custard insert to give another layer to that cake.
55:27Hannah, for your dish, the goblet's chosen.
55:31The wand looked elegant and grown up.
55:34The chocolate was nicely tempered, perhaps a little too thick.
55:38The cremo inside the wand was nice and chocolatey, had a nice pinch of salt and had a great mouthfeel.
55:46You were 16 minutes late to the pass, which I'll have to deduct points for.
55:52Sum to the scores.
55:58Ori, I'm giving you an eight.
56:04If you work on the detail of this dish, Ori, it could definitely reach the standard of your other courses.
56:11Hannah.
56:13I'm scoring you.
56:17A seven.
56:18Hannah, you lost two points for lateness, but your perseverance was so impressive.
56:26Jin.
56:28I'm scoring you.
56:32A five.
56:34It was a simple dessert, Jun, and unfortunately, in its current form, it's just not at the level that we're
56:40looking for.
56:42So, that leaves Ori on 36 points, and Hannah and Jun are tied again.
56:51This time on 27 points.
56:54So, we've had to go back to the pre-dessert rankings.
57:00I can reveal that in third place, it was...
57:10Hannah.
57:11We have loved having you back in this kitchen again, Hannah.
57:14So talented.
57:15Thank you for having me back to finish on a note where I didn't give up was all I wanted
57:20to do, and I didn't, and I'm very proud of that.
57:21That was powerful.
57:23To all the girls out there, get yourself on GBM.
57:25Yeah, absolutely.
57:27100%.
57:27Ori, Jun, please take the advice.
57:30Tomorrow, you've got tougher judges, and I really want to see Scotland at that banquet.
57:35Good luck. Thank you.
57:37Thank you, chefs.
57:40Congratulations!
57:42Oh, yeah.
57:43You did so well.
57:44I'm so proud of you.
57:50It's gut-wrenching to know that that would have been, in theory, a nine, if I hadn't have had the
57:55two points knocked off for time.
57:57For dessert and starter didn't live up to expectation, the only thing I can do is just to fight as
58:01hard as I can, even if it's up against Ori.
58:05Do I think I have what it takes to get to finals?
58:08I hope so, and I believe so.
58:09I'll be getting my head down and trying as hard as I can.
58:13It's been a thriller of a week.
58:15Lots of plot twists.
58:16Who knows what's going to happen on Judgment Day?
58:22How are your buns?
58:24They aren't perfectly right.
58:25I'm just going to fly them anyway.
58:28See what happens.
58:35Has a very fun timeframe.
58:37Will's belly stomp?
58:39Let's do it.
58:48Please wait for a second.
58:49Will your scrolling for a second?
58:49talents?
58:56That ustedes are me?
58:59We will start by tweeting the show that you pass the obseres in this way.
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