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00:01This week, chefs from the Central England region go into battle.
00:05We're not messing around today.
00:07It's getting a steam on here.
00:09Two scored courses down, three chefs left in the competition.
00:13Nice.
00:14We're just three points between them.
00:16There's no room for error whatsoever.
00:18Only two remaining chefs can go through to the next stage.
00:22I just need to get more focused.
00:23Yesterday's veteran Spencer Metzger...
00:25This is my first ever 10 that I've given on Great British Menu.
00:28..has passed the baton to another acclaimed chef.
00:32I was not expecting that.
00:34No. Real careful.
00:35Leaving the competition for returner Louisa...
00:39Singing.
00:39..and two talented newcomers...
00:42Yeah.
00:42..on fire.
00:44..wide open.
00:45Everything's on a knife's edge right now.
00:49Go!
00:49Look at that!
01:04Makita is ahead on 17 points.
01:06Ash is on 15.
01:08And Louisa is just behind on 14 points.
01:11Let's hope today they make more spectacular movie magic.
01:15Hello, chefs.
01:16How are you feeling?
01:17Good.
01:18Well-rested, well-rested.
01:19Yep.
01:20Yeah, as much as it can be.
01:21I'm sure about that, Ash.
01:22No, I'm not sure.
01:23No, not really.
01:24I'd like to keep you on your toes here at Great British Menu.
01:26Keep you guessing, keep you thinking.
01:28You may notice I'm missing something.
01:30There's a person missing.
01:32That is because...
01:35..Benser has had to go back to his restaurant.
01:38But never fear.
01:40Mm.
01:40What a lovely surprise for you.
01:42Ooh.
01:42In the shape of a Michelin-starred Brummie.
01:47Deciding which two chefs will make it through to Judge's Chamber
01:50is winner of the banquet main course in 2023, Tom Shepard.
01:57Hey, chef.
01:59How are you, ladies?
02:00You good?
02:01It's a cliche, but obviously everyone wants the main course.
02:04Just make sure there's no stone in turn.
02:06I just can't wait.
02:07I'm so excited to be back.
02:09Good luck, ladies.
02:10I was not expecting that.
02:11Never love.
02:11Never know if I'm going to know the next move, onesies.
02:14Real careful.
02:16I just want no stone in turn.
02:18I want every single element of those dishes
02:20to be the best they possibly can.
02:21First thing I need to do is get my sauce on.
02:23Get my sauce on.
02:25Everyone needs to get the sauce on.
02:27Get the sauce on.
02:28With only three points between all of today's chefs,
02:32it's anyone's competition.
02:34Ooh.
02:36Hello.
02:36What's the inspiration and the title of your dish?
02:39So the title is Llama Mia,
02:40and it's inspired by...
02:43Okay.
02:43Including the title, yeah.
02:44Yes.
02:45It's inspired by...
02:46Mama Mia.
02:47Yeah, yeah, yeah.
02:48But the actual inspiration is Dame Julie Waters from Birmingham.
02:52Oh.
02:53Legend.
02:53She plays Rosie in Mama Mia,
02:56and the film is set on the Greek island,
02:58so I'm doing, like, a Greek main course.
03:01So I'm doing lamb rump, scored, fat rendered,
03:04and then cooked medium.
03:05And then I've got lamb shank,
03:07which I'm going to do into a moussaka.
03:09Oh, yum.
03:09Bechamel foam on top of that.
03:11I've got red pepper and olive oil puree,
03:12and a bit of goat's curd.
03:14Making sauce is my favourite thing to do,
03:16so I really hope I can pull that off in the time.
03:18I've got my lamb bones,
03:19I've got my stock,
03:20and hopefully it's a nice sauce at the end.
03:22I wouldn't say there's a prime cut in here,
03:23so I'm really interested in how,
03:25obviously, that delivers in texture,
03:26how you bring all those elements together.
03:28We'll see you on the path, Chef.
03:29Good luck.
03:31I've just gotten my celeriac puree on the go.
03:35It's going to sweat in the butter,
03:37nice and low and slow.
03:39Hey, Chef.
03:40The title for this dish is A Dream Within a Dream,
03:42and the inspiration is the film Inception.
03:46For a change, I am stepping away from Birmingham.
03:48We're moving to Staffordshire.
03:50Two of the lads who worked on the visual effects for the film,
03:53and they actually won an Oscar for it.
03:54So my whole point with this dish
03:56is taking several parts of the duck,
03:58so you keep going into these different iterations of duck.
04:00I'm actually going to split the crown
04:01so I can get really even cooked all the way around the breast.
04:05I'm taking the fillet, the offal,
04:07the liver and the heart,
04:08and I'm making a little skewer with those.
04:11Then for garnish, we've got some Hen of the Woods.
04:13I'm barbecuing those too.
04:15Nectarines?
04:15Yes, the nectarines I'm going to poach in some warming spices,
04:19vanilla and then rooibos.
04:21And then the legs, I'm going to lock those off,
04:23give them a quick barbecue,
04:25and then tear them to serve with the celeriac crisps.
04:28What is the most worrying thing on this plate, then?
04:30It's the duck.
04:31Getting all those different parts cooked properly.
04:33Is there a source of the dish?
04:34I'm actually going to make a jus gras.
04:36Sounds absolutely delicious.
04:41So, the title is Dinner at Pemberley,
04:43and it's inspired by Chatsworth House in Derbyshire.
04:47I'm from Derby,
04:49so Pride and Prejudice popped straight into my head.
04:51So I'm doing a feast fit for the halls of Pemberley.
04:55I'll cook the meat quite classically.
04:58Just the wonkins, obviously, are pretty large.
05:00How are you actually going to cook the pork?
05:01I'm actually going to take off the belly part
05:03and cook that separately.
05:04OK, beautiful.
05:05And then cook the chops on the bone.
05:07And then I'll be doing a pie
05:09That's amazing.
05:09Filled with pork, chicken, tamarind.
05:11On the plate will be something called sweetcorn chevre,
05:14which is blended sweetcorn with mustard seeds,
05:16curry leaves, a bit of spice.
05:18There'll be a green chutney,
05:20so maybe coriander and mint.
05:21And then there's some roast carrots in a sesame masala.
05:25And potato pettis stuffed with sweetcorn.
05:29What are you most nervous about?
05:31Definitely the pie.
05:32OK.
05:33It does work if I get it in first thing, basically.
05:36So you've got a lot of work on your hands.
05:40Good luck, chef.
05:43Ash starts a poaching liquor of cinnamon and star anise for nectarines.
05:48They're just going to cook way quicker without the skin.
05:52Nikita gets cracking on a Madeira sauce base.
05:56Just want to get a nice colour on them
05:58and then mushrooms and shallots.
06:02Then the Madeira, which I already have reducing,
06:05followed by the stock.
06:07I'm going to butcher this stock very, very quickly.
06:10Ash is on to a duck fat sauce.
06:12I need to get my little bones on for my jus gras.
06:16We're not messing around today.
06:19Ash's dish, dream within a dream.
06:21She's making a little skewer, isn't she?
06:22I'm so excited.
06:23She was using a whole duck.
06:24I'm really excited to taste each individual element.
06:27I love the sound of the celeriac bread sauce.
06:30So what is the biggest worry?
06:32She's doing a jus gras.
06:33The sauce is one of my most important elements to any dish.
06:35She has to deliver on everything.
06:38Luisa's cooking down red peppers for a puree.
06:41Getting a steam on here.
06:44And sweating carrots, celery and onion for a lamb sauce.
06:48I'm very excited about this dish.
06:50I love it and I think it will look great if I execute it properly.
06:54Luisa's dish, llama mia.
06:56The lamb cooking on the rump, I think, is essential.
06:59Fat needs to be rendered.
07:00Main worry, I think, is the resting period, but not to overcook it as well.
07:04I've got the faith.
07:05I'm just concerned just to see how the texture is with that.
07:07Yes.
07:08Something that's smelling good over there, Luisa.
07:11How are you?
07:12Getting on?
07:12Yeah, you?
07:13Yeah, yeah.
07:14The chefs in there are extremely skilled, but can we then take it to that next stage and
07:18ensure that we create a dish in the central region fit for a banquet?
07:22I think we can.
07:23Let's do it.
07:24Come on.
07:24Come on.
07:25Luisa blends kalamata olives, anchovies, garlic and capers for a tapenade.
07:31Some parsley going in and a tiny bit of lemon juice.
07:37And sets in olive-shaped moulds.
07:39My hands are shaping.
07:45This is my base, my moussaka.
07:48I've got some shallots that I'm going to sweat off.
07:51I'm going to add some garlic, tomatoes, cinnamon, oregano, lamb stock and tomato puree.
07:57How do you guys feel about the banquet being at Liverpool?
08:01Let's just get to the judges' chambers first.
08:03Nice heads up.
08:05I mean, Tom Sheppard just knocked it out of a park in his ear, didn't he?
08:08He absolutely did.
08:09It's a bit intimidating.
08:11Nikita makes a hot watercrust pastry for a braised pork cheek pie.
08:15So it's just water, butter, lard, flour, salt.
08:21I just need to get it nice and tight.
08:24As she fills with braised pork cheats in Madeira sauce.
08:28It's a wet pie, so it is saucy, so it does leak out a little bit, but hopefully, yeah, it'll
08:32just taste great.
08:34And tops with a sweet corn, tamarind and chap masala mix.
08:39Ash gets to work on her duck.
08:42These are my duck breasts.
08:43They're on the bone still.
08:44I'm going to cook it on the barbecue, and obviously, I want as much control as possible.
08:49And the beginnings of a duck leg confit.
08:51I'm breaking these legs down slightly so they cook faster, and they need as much time as
08:56possible to do their thing.
09:03The carrots look perfect.
09:04And they're just going to get tossed in the masala and then reheated.
09:08She fries chickpeas, curry leaves and sesame seeds.
09:11So this is like the masala that the carrots are going to go on.
09:14God, my brain.
09:17Roasted aubergines will be added to Louisa's moussaka.
09:20So a little bit of oregano.
09:22Packed loads of flavour and some aubergine.
09:31I don't think my moussaka's got enough cinnamon taste coming through, so I'm going to add
09:35a bit of cinnamon to it.
09:38Set olive tapenade spheres are coated in a cocoa butter glaze.
09:42It's quite hard shell, isn't it?
09:44Yeah.
09:45It's like a surprise element.
09:46Yeah.
09:50Nottingham-based Louisa's passion for cooking started in her granny's kitchen.
09:55And she worked in Michelin-starred restaurants before striking out on her own.
10:00My proudest moment today is setting up my own business.
10:05Mainly, I focus on private dining tasting menus.
10:08I loved cooking at home when I was younger.
10:11I'm the eldest of four, and I used to cook with my mum and my granny.
10:15I feel like it's very important that I serve food to my guests that I absolutely love too,
10:20that I'm passionate about, because I do think that reflects highly in what you do.
10:26I love using new ingredients and new styles of cooking that surprise you in a way.
10:31You look at it and you're like, what is this?
10:32And then you eat it, you're like, whoa.
10:34I wouldn't say I'm a complete rule breaker, but I do like to bend the rules every now and then.
10:38And I think there's so much potential with how you can bring dishes to life.
10:43And I love a good film myself, so, yeah, I'm really looking forward to it.
10:55As soon as I turn around, my sauce is going to go over.
11:00I knew that was going to happen.
11:04As's jus gras sauce is underway.
11:07A jus gras is, like, basically a fat sauce.
11:09So, what I'm doing is I'm basically using all the fat from the duck, all the flavour from the bones,
11:14and then, like, a really simple stock.
11:15Next, duck offal skewers.
11:18I've got a lot of things on the go, and they're all going to be ready around the same time.
11:21So, it's basically crunch time.
11:23She adds nutmeg to the sauce base.
11:26It's made, like, almost like traditional bread sauce, except the celeriac gives it, like, a really silky texture.
11:32I want it to be intense.
11:38It's good.
11:40And blends the celeriac softened in butter.
11:44How you doing, Ash?
11:45Hi, chef.
11:46This is the course where everything's on a knife's edge.
11:48OK.
11:49And then it kind of comes together at the end.
11:50OK.
11:51You seem very methodical.
11:53Yeah, I have a process.
11:54I've got a game plan.
11:55As long as I stick to that game plan, we should be fine.
11:58You can tell.
11:58You can tell.
11:59So, this is my bread sauce.
12:00Made like bread sauce, but I use celeriac instead.
12:02Yeah, yeah.
12:03Super smooth.
12:04Yeah, super smooth.
12:04I really like the texture.
12:05It's nice and velvety.
12:06And it still holds together quite well.
12:10Very, very impressed.
12:11If that's how the bread sauce tastes, I can't wait to try the rest of the dish.
12:16Nikita adds cream to sweet corn chav dough,
12:19a mix of curry leaves, turmeric and chilli paste,
12:22before making potato pettis.
12:24It's the roast potato element of the feast.
12:28Stuffing it with sweet corn mixed with, like, curry leaves, lemon, sugar,
12:33and then they'll be deep fried before serving.
12:36I've been running this whole time,
12:39and now it's like I need to slow down and just, like, get them nice.
12:44Nikita.
12:44Hiya.
12:45How are you?
12:46Yeah, I think everything's under control.
12:48You're practically running around, though, I can see.
12:50I do, yeah.
12:50I think I run in the beginning as much as I can.
12:53Can I try something?
12:54Yeah, so it's not quite finished.
12:56I'll need it.
12:56Probably needs a bit of salt and lemon.
12:58OK.
12:58But it's a sweet corn chav dough.
13:00OK, perfect.
13:05Nikita's chav dough, it tastes really, really spicy.
13:08I'm just a little bit concerned.
13:09The rest of the dish has got a lot of spicy,
13:11and I just thought I was going to be the sort of little loosener.
13:14It doesn't seem like it's going to be,
13:15but, listen, seasoning lemon juice could change everything.
13:18Let's wait and see.
13:20Louisa trims lamb rumps,
13:22grind in oregano, lemon and garlic.
13:24I'm going to start it off in a cold pan.
13:27Searing them before they finish off in the oven.
13:29Got to get it in the oven in the next two minutes.
13:33This is stressful.
13:35She re-blends red peppers for a puree.
13:41Louisa.
13:42Hi, Chef.
13:42Have you got something for me to try?
13:44Yeah, I've got some red pepper puree.
13:46Happy with it.
13:46Brings a nice bit of acidity and freshness to the plate.
13:49It's got olive oil running through it,
13:51a little bit of lemon juice and cherry vinegar.
13:53Naturally, I think it works really well with lamb and Greek food.
13:56That's good.
13:57Louisa's red pepper puree.
13:58It needs to have balance, it needs to have tones.
14:01So I'm a little bit nervous, a little bit intrigued.
14:03I'm not quite settled on it yet.
14:06Nikita separates pork belly from a tomahawk.
14:09Yeah!
14:10And fire.
14:11Fire equals seven.
14:12It's good with a bit of...
14:13Nice little lick of char on it, yeah.
14:15Yeah.
14:16And glazes with tamarind sauce.
14:18The trim chops are seared with butter and curry leaves
14:21and we'll finish roasting in the oven.
14:25Ash's confit duck legs are ready.
14:27Just getting some of this meat off the legs.
14:30I'm worried about time.
14:31Of course I'm worried about time.
14:36Louisa, you've got five minutes.
14:38I'm going to have to take the full time
14:40because I want my lamb to rest fully.
14:42Goat's curd is plated first.
14:44Red pepper puree.
14:49I'll leave that to rest as long as I can.
14:52Nikita, could you grab the moustache dishes out of the hot plate
14:54and just scoop some of that into them, please?
14:58You've got three minutes remaining, Louisa.
15:00Yeah, OK, right, OK.
15:02Cocoa butter glazed olive tapenade next.
15:04Red pepper raisins.
15:07Moussaka, but she's forgotten to add the aubergines.
15:10Rested lamb is ready.
15:12Right, I'm carving now.
15:15Oh, this is stressful.
15:17You have one minute left.
15:20Any more time after that, I will have to start deducting points.
15:24Yes, chef.
15:26Bechamel foam.
15:27Finally, lamb sauce.
15:32Brought up to the sounds of Waterloo by ABBA,
15:35featured in Mamma Mia and set on a disco floor.
15:39I love it.
15:42Title and inspiration for the dish.
15:44This is La Mamma Mia.
15:45It's inspired by the closing scene in Mamma Mia.
15:48Right, should we go and taste it, Louisa?
15:49Yeah, let's go and taste it.
15:50Let's go.
15:51Excited.
15:52Good luck, chef.
16:06Lamb rump.
16:07Mm-hmm.
16:08Are you happy with the cooking?
16:10I would have liked to have rested it longer, to be honest.
16:12The lamb's cooked really well.
16:14It's really tender, especially for rump.
16:15So with the layering that you would normally get with, obviously,
16:17the moussaka, do you think you've sort of represented
16:19that quite traditional dish well?
16:22No.
16:22I forgot my aubergines, so that's, yeah.
16:24Not good.
16:25Wish it was a little bit, had a bit more body to it.
16:28I think the actual braise is delicious.
16:31Yeah.
16:31You think just a standard sort of tapenade would have worked well?
16:34I did that for a bit of fun, obviously.
16:36In hindsight, maybe, if it doesn't make it better,
16:39then why put it on the plate?
16:41I'm not really sure the point of that.
16:42Yeah.
16:43It's a lot of work.
16:44It is a lot of work.
16:45What score would you give this dish?
16:47I think there's quite a few errors in there,
16:48and for that reason, I'd probably give myself it.
16:51God, this is hard.
16:54I'd probably give myself a five.
16:59It's really hard because I'm so passionate about it.
17:01No, I can't, mate.
17:02And I've put so much work into it.
17:04I've just messed it up.
17:06It's all good.
17:10It's going to be a seven for me.
17:11I agree.
17:12I think a seven.
17:18Hi, mate.
17:18You OK?
17:19I'm OK.
17:19I wasn't happy with it, but...
17:21What weren't you happy with?
17:22A few things, foam on top of the moussaka.
17:24That could have been a little thicker.
17:26That's only...
17:26Honestly, seasoning was great.
17:28The flavour of the moussaka was delicious.
17:31You know when you've got something that you've practised over and over again,
17:34and it's not exactly how you want to execute it, it's just heartbreaking, but...
17:38It's done, it's done.
17:39It's fine, it's done.
17:40Right, what do you guys need?
17:45Wow.
17:45Most of Nikita's dish will be served on sharing platters.
17:49First, spiced tispy cabbage, masala carrots, sweet corn and potato petis.
17:55Two minutes, Nikita.
17:56Yeah.
17:57I might be, like, a minute over.
17:59On individual plates goes green chutney, sweet corn chav dough, green curry leaves.
18:06God, I don't think I've ever shaken this much in my whole damn life.
18:11Ah!
18:13OK.
18:14The pork cheek pie is rested and ready, but the pork chop is still in the oven.
18:20I'm not happy with the cooking on my pork.
18:23Yeah, do you want to wait?
18:24Yeah, well, how long do I have?
18:25You're due now.
18:26Two minutes, please.
18:30Finally, barbecued pork belly and roasted pork chops.
18:41You did it!
18:43You did it, mate.
18:44This is dinner at Pendley, inspired by Chatsworth House, where it was filmed.
18:49What do you think, guys?
18:50I mean...
18:51It looks really good.
18:52It looks really good.
18:52It looks really good.
18:54Right, shall we go and taste it?
18:56Good luck, chef.
19:15Yeah, I love it.
19:16Yeah, I love it.
19:17I am happy with the pie, yeah.
19:18The pork cheek's nice and soft.
19:20Pastry is crisp.
19:21The pie was delicious.
19:22I loved it.
19:23The cheeks were tender, but not mushy.
19:25Mm-hmm.
19:25So there was still a little bit of bite to them.
19:27And the sweet corn and potato pettis.
19:30The pettis are nice and crispy, and it's sort of the mildest part of the dish, but I think
19:34you need that to carry everything.
19:35That little potato and sweet corn number, love that.
19:39Love that.
19:39Love that.
19:40Are you happy with the loin part, and are you also happy with the pork belly part of
19:44the tomahawk?
19:45So I'm happy with the pork belly part.
19:47Yeah.
19:47I'm not fully happy with the chop.
19:51It would have better flavor if I was able to give it the love and attention in the pan
19:53that I wanted to give it.
19:54It's just not as tasty as it should be.
19:57Could have rested a bit longer, or just had a bit more of a cook and then a rest.
20:00Yeah.
20:01Thought the belly was cooked nicely.
20:02Perhaps brining it would have helped.
20:04It just gets the flavor sort of all the way through.
20:06What would you score this dish?
20:08I think the protein being such a key part, and kind of messing that up, it's like a seven.
20:16For me it's an eight.
20:17I think with a couple of tweaks.
20:20Ten.
20:20I'm giving it a nine.
20:22I think it's got a lot of potential.
20:26Hey, how did it go?
20:27Oh, I'm just kicking myself for that pork.
20:30Why?
20:31To undercook it, it's rookie, you know?
20:33Nikita, it just wasn't perfect.
20:35Yeah.
20:36But it was almost there.
20:37You know what I mean?
20:38Yeah, okay.
20:40Well done.
20:46Ash, you have five minutes.
20:48Yes, chef.
20:50Duck breasts are carved off the bone.
20:53Everything's on a knife's edge right now.
20:55You've got three minutes, Ash, to the pass.
20:57Yes, chef.
20:58I might take some extra time.
20:59How much extra time do you need?
21:01It might actually come down to the wire, but I'll try and be as quick as I can.
21:05All right.
21:05First on the plate, honey and soy glazed duck breasts, shredded confit duck leg.
21:10So you've got another further two minutes to use.
21:14And you think over that, I'll have to start at 10 points, all right?
21:16Yes, chef.
21:17Next, diced poached nectarine and celeriac bread sauce.
21:23Offal skewers and glazed mushroom jus gras sauce.
21:30Crispy celeriac straws and finished with crispy duck skin.
21:37Wow.
21:37Presented with a playlist to listen to whilst eating, just in the nick of time.
21:44The title of this dish is A Dream Within a Dream, and it's inspired by the film Inception.
21:49Shall we go and try it?
21:50Yeah, please.
21:52Good luck, chef.
22:07The duck, you barbecued that whole.
22:10Fine, I've got more control over what happens if the crown is split into two.
22:14I'm happy with the cuisson.
22:15The cookie of the duck, I mean, it's just a masterclass, isn't it?
22:18I mean, it's perfect, every element of it.
22:20I love how she's, like, utilised the whole duck and, you know, no waste and just sort of put that
22:25onto a skewer.
22:26The celeriac bread sauce, are you happy with how that delivers?
22:28I am, yeah.
22:29Obviously, it's a rich dish.
22:31However, I do think you need the creaminess from the vegetable.
22:34I love that celeriac bread sauce.
22:36Out of control.
22:37Obviously, the nectarine is almost like a relish, isn't it?
22:40Yeah, it is like a relish.
22:41Happy?
22:41Yeah, super happy with that.
22:43I think you can get the Roy Walsh and the vanilla.
22:45I really like the nectarine.
22:48I want more of it.
22:49More nectarine, yeah.
22:50I want more sweetness.
22:51What would you score it?
22:53A nine.
22:54So, where are you losing?
22:56I don't want to say ten.
22:58I'm going to give it a ten.
22:59I think she should be so proud of herself.
23:01She's done a really good job.
23:02I concur.
23:03I'm going to say nine just because I want something to break through all of the sort of rich meats.
23:14Hey, babe.
23:15Hey, guys.
23:16You all right?
23:17Amazing.
23:19Yeah, it was amazing.
23:20Loved it.
23:21Time goes so quickly and it's all down to the very last minute timings.
23:25Yeah, it's just hard.
23:27My toes are tingling after all of that.
23:29Were you impressed by these chefs?
23:30I was extremely impressed.
23:31The only thing that we sort of need to work on is timing, I think.
23:35Now, I know there were some things that brought you deep joy.
23:38So, I'm expecting to see that reflected in your scores.
23:41They'll be very honest, very fair and very reflective of what we've eaten.
23:46OK, guys.
23:47Should we go do this?
23:48Yeah.
23:48Get some scores.
23:49Let's go and get some scores.
23:54Nikita leads on 17 points.
23:56Ash has 15.
23:58Louisa is just behind on 14.
24:05Chefs, we're really impressed with all three plates of food from you.
24:10Just bags of personality.
24:13Louisa for your dish.
24:15Lamma mia.
24:16I love the presentation.
24:18The lamb rump, however, did need a bit more resting.
24:21With the moussaka, unfortunately, you did forget the aubergine.
24:25But I also think the lamb shank wasn't quite the right cut of meat.
24:28I thought the texture was a little bit loose.
24:30It almost felt like a ragout or a casserole effect.
24:34The red pepper coulis, or the puree, was wonderful.
24:37Lovely texture, lovely flavour.
24:39What a real freshness.
24:42Black olive tapenade.
24:44Although I think the flavour profile is good and very necessary on the plate,
24:48I thought it was more style over substance.
24:50Overall, I loved the concept.
24:52However, the execution wasn't quite to the level.
24:55Yeah.
24:56I agree.
24:58Nikita, for your dish, dinner at Pemberley.
25:01The presentation was phenomenal.
25:03The pork belly, I've never had pork belly cooked from raw on a barbecue,
25:08and it was excellent.
25:10The loin of the tomahawk, it was undercooked.
25:14The pastry on your pie was fantastic.
25:17I felt the filling, however, was a little bit loose.
25:19If you did want to keep it the texture it was,
25:21serving individual pies may be a good idea.
25:25The potato pettis, it had a lovely sort of crispy outer shell,
25:29but beautiful, soft, and with doughnut texture inside.
25:32Overall, if you were to cook better,
25:33I think this dish would potentially score higher.
25:38Ash, for your dish, a dream within a dream.
25:41The presentation, I loved.
25:43I thought the link to the brief was quite niche.
25:45I want more signposting to bring that connection to life.
25:51The duck on the crown was phenomenal.
25:53I think the level of skill that you showed
25:55to be able to produce a piece of duck
25:58cooked to that level was absolutely fantastic.
26:02The duck legs, unreal, as well as the kebab.
26:05I just love the fact that you're using the whole entire animal.
26:08One little line of criticism for me,
26:11the nectarine was just a little bit light
26:13in comparison to the rest of the elements,
26:15and then the best thing by a mile,
26:17that inspired bread sauce.
26:19And to also make it with Celeriac,
26:21you've made an incredible product even better.
26:24You should be very, very proud of your dish.
26:28So, to the scores.
26:31Louisa.
26:33Nikita.
26:34I'm giving you...
26:37...a seven.
26:38We loved that moment that you created at the pass.
26:41It was joyful.
26:42Just pace yourself, yeah?
26:44Nikita.
26:47I'm scoring you...
26:51...an eight.
26:52Goodness me, Nikita.
26:54A wondrous spectacle.
26:55There is a ten in this dish.
26:57Ash, you just need to rectify those mistakes.
27:00Ash.
27:02I'm scoring you...
27:06..a nine.
27:08Stunning, Ash.
27:09That was glorious.
27:11Right, we now move on to the sweet part of the menu.
27:17Well done, everyone.
27:18Well done, guys.
27:18Well done.
27:25I'm very happy to have got an eight, considering the scores are still really close, so I can't relax.
27:31I'm chuffed.
27:32The points are so close at the moment that there's no room for error whatsoever.
27:37There's mistakes that I know that I made, which I'm absolutely gutted about.
27:40I just need to get more focused.
27:44Now it's time for the pre-dessert.
27:47In the event of a tie, these rankings could really matter.
27:54This is my yogurt mousse.
27:56I've got to get this in the blast till I like yesterday.
28:00My pre-dessert, I'm calling it Unveiling Beauty.
28:03It's based off Julie Walters, which I believe Louisa had for her name, of course.
28:06Yes, we loved Amy Julie Walters.
28:08Yeah.
28:08She was in a film called Calendar Girls.
28:10Oh, Calendar Girls is great!
28:12So essentially what I have is a pretty pink little yogurt mousse that is sprayed with pink cocoa butter.
28:18Inside will be a little raspberry gel, and there will be a little raspberry on top.
28:23Is it a boob?
28:24Kind of.
28:26For her pre-dessert, Nikita is making a lime sorbet with a twist.
28:31So that's cumin and black salt, which is a little bit eggy, but in a good way.
28:40Hopefully.
28:40The title is Half Time Refresh, and the inspiration is Bend It Like Beckham.
28:45Portminda Nagra is from Leicester.
28:46I love her!
28:47Oh, is she from Leicester?
28:48She's from Leicester.
28:49She's brilliant, that girl.
28:50I'm doing lime sorbet, and I'm basing it on Indian lemonade, which is slightly isotonic because it has black salt
28:57in it.
28:57Oh, so that's like the sports drink sort of link with yoghurt, foam and candied mango.
29:05Yum!
29:08Louisa is also doing a sorbet, but with a spicy kick.
29:13Singing.
29:15I'm using pickled jalapenos.
29:16I tried it with raw, and I think the pickled ones work quite well.
29:20It's a fun play on my favourite cinema slushy drink.
29:24It's going to be a sorbet with a foam on top.
29:26The twist with this is it's called Spice Blast, so it's actually got a tiny bit of heat in it.
29:31Oh, nice.
29:31From jalapenos.
29:32We've got cucumber and lime for freshness.
29:35Ooh.
29:35Coconut foam to top.
29:37Ooh.
29:37And then we've got some popping candy in there, too.
29:40This sounds delicious, Louisa.
29:46Ash flavours raspberry puree.
29:48It's rose flavouring.
29:50It's gnarly.
29:51One drop will do the trick, I think.
29:55Nikita aerates a yoghurt foam.
29:58I need a break.
30:00Of course that is a workout, though.
30:05And with Louisa's coconut foam ready to go, she's battling the clock with her sorbet.
30:11Sorbet's got to set.
30:12I think it will.
30:14But anything can happen in this kitchen.
30:17Four minutes, chefs.
30:18Four minutes.
30:21Happy with it.
30:23Oh, it's not far.
30:29Nikita tops yoghurt mousse with the sorbet and serves in a bed.
30:32Bend it like Beckham football-themed bowl.
30:35Ash's pink cocoa-covered mousses are filled with raspberry sauce and finished with a fresh raspberry.
30:42Now set, Louisa adds coconut cream and finishes her spicy sorbet with micro-coriander.
30:55Lovely.
30:56Are you ready to send?
30:57Tell us, please.
30:59To add to the pressure, the pre-desserts will be tasted blind by Tom.
31:04Hello.
31:04Wow, hello.
31:05Come-bearing delicious things.
31:07Let's hope they are delicious.
31:09Thank you very much.
31:13This one is called Half Time Refresh, and it is inspired by Bend It Like Beckham.
31:22Oh, my gosh.
31:23Yum.
31:24It's quite a unique smell.
31:26It's that sulfurous black salt thing.
31:28Super refreshing.
31:30Mmm.
31:31There's refreshing elements in there.
31:33I just can't quite move away from the smell.
31:36Mmm.
31:39This one is called Spice Blast.
31:41It tells us on the front.
31:43That little hint of jalapeno is lovely.
31:45Yeah, it's really good.
31:47Oh.
31:47Yeah, that's very clever.
31:49That's delicious.
31:50Super refreshing as well.
31:52Caught by me.
31:53That's delicious.
31:54It is really delicious.
31:58Now this one is called Unveiling Beauty, inspired by the wonderful Judy Waters from Calendar Girls.
32:06I love the rose in that.
32:07It's not a great mouthfeel, is it?
32:09No, it's not, and it's quite savoury.
32:11I love raspberries.
32:13You actually need some salt and sugar in there.
32:15It's really quite flat.
32:16So, I would like you to rank them.
32:19Well, my least favourite is this one.
32:21Mm-hmm.
32:22Just couldn't quite get over that.
32:23Black salt.
32:23Yeah.
32:25And second is this one.
32:26It wasn't bad, it just wasn't great either.
32:29But my favourite, without a doubt, is Spice Blast.
32:32Fantastic, that was.
32:33All day long.
32:33Really, really good.
32:34They might even have some extras.
32:35I hope so.
32:36Yeah, me too.
32:36Definitely.
32:38So, tell me who you think made which pre-desserts.
32:42It's a bit of pressure.
32:43It's my first time and I want to get it right.
32:45I'm going to say Nikita with this one.
32:48I'm actually going to go Ash with that, and then Louisa with this.
32:53You are completely correct.
32:56Oh, I'm amazing.
32:57Very interesting moving into desserts.
32:59At the end of the day, it's the last taste of the banquet it has to deliver.
33:03You know, if Louisa would be able to replicate that in dessert form, and then these replicate these...
33:08Best watch out.
33:08It's one way of traffic.
33:09Woo!
33:10I'm excited.
33:10Can't wait.
33:13Tom will be expecting perfection for desserts, so the pressure is on for these chefs to really deliver.
33:20Last course, guys.
33:21Let's do it.
33:22Let's go.
33:24Nikita's straight in with a banana custard.
33:27Just all the things that need to cool and set need to happen so soon.
33:34It's unreal.
33:36This is my cake mix.
33:39Louisa starts an apple and rum cake, and Ash is on to a passion fruit curd.
33:44I've got to blend all my bits and bobs.
33:47And I'm murdering today.
33:51I'm making the crackerland for the shoe.
33:54Nikita's dessert will feature crunchy crackerland on top of shoe buns.
34:00She moves on to the shoe dough.
34:02I've done it so many times that today should just be muscle memory, essentially.
34:07Because I don't think there's a way to do it in the time otherwise.
34:11Hey, chef.
34:13The title is The Beginning of the End, and it's inspired by the Grand Budapest Hotel, Ray Fiennes.
34:18So, Ray Fiennes is from Ipswich.
34:21In the movie, there's a pastry called a quarter-sane au chocolat, which is essentially three shoes layered up.
34:27And so I'm basically recreating that, but with my own fillings.
34:30We like the shoe.
34:31We do like the shoe.
34:32He's very good at pastry.
34:33I am aware.
34:35So, in the large shoe is jaggery ice cream.
34:38Yeah.
34:38In the middle shoe is banana custard, and in the top shoe is a chocolate ganache.
34:45Okay.
34:45And then it's all sat on a banana and date sponge.
34:48Beautiful.
34:49And with some caramelized peanuts.
34:50Shoes are tricky to do, especially in this kitchen.
34:53I do like a challenge.
34:54I can get my cartaffi nests on the go.
34:56This is what I want my little eggy to sit on.
35:00It's cartaffi pastry.
35:01So, it's weirderbrick, which is like a really thin crepe, and then it's been basically trimmed into these really fine
35:07little strands.
35:09Hey, Ash.
35:10Hi, guys.
35:11The title is Second City East Egg.
35:14So, obviously, Second City being Birmingham.
35:16And in the film, the inspiration is Ready Player One.
35:19Right.
35:20So, filmed in Birmingham.
35:22Unexpectedly.
35:23Exactly.
35:24In the film, there's a video game.
35:26The whole point is to go through these different challenges to finally reach the golden egg.
35:32You're making the golden egg.
35:33I'm making the golden egg, yeah.
35:34So, I've taken the massive task of tempering white chocolate eggs.
35:38Do each of us get an individual egg, I assume.
35:40That's correct.
35:40Yeah, okay.
35:41Exactly.
35:41It's filled with passion fruit and...
35:43It's filled with passion fruit curd, which is going to be nice and tart.
35:46Obviously, white chocolate's really sweet.
35:47Yeah, it goes really well, right?
35:48And then a vanilla mousse.
35:49Nice.
35:50It's going to be sitting on a cataffi nest.
35:52In this kitchen, tempering chocolate.
35:54Isn't that easy?
35:54It's super difficult.
35:55You just want that crack, right?
35:56As soon as you break intake, you want that crack.
35:59Good luck, Chef.
35:59Thank you very much.
36:00Looks fast.
36:01Yeah.
36:03Louisa mixes lime, apple and ginger juice for a granita.
36:09Bit of salt.
36:10And cooks down rum, sugar and cream for a caramel.
36:14Super boozy, caramelly.
36:16It's good to go.
36:18Before sweating down Gramley apples for a puree.
36:22Louisa.
36:23Hi.
36:23Scores are very tight here.
36:25Mm-hmm.
36:25So, if you smash this, you could totally take this, Louisa.
36:29Who knows?
36:30Who knows?
36:31I'm just going to put my head down, do the best I can and see what happens.
36:34So, the title of the dish is The Final Reel, inspired by old school film reels.
36:40And essentially, the aim is for me to try and make this dessert look like an old school film reel.
36:45Do you have a mould for that or are you doing it sort of layered or filled?
36:48No.
36:49So, I'm building it myself.
36:50So, I've got like a normal standard sphere mould.
36:53Right.
36:54And then I'm going to layer the mousse.
36:55So, I've got a ginger and white chocolate mousse, a rum caramel soaked sponge, Bramley
37:02apples because Bramley apples come from Nottingham and I just want to do something to represent
37:05my region.
37:06I love Bramley apples.
37:07And then to make the reel, I'm going to use Granny Smith apples.
37:10And then I'm making a granita as well, which is apple and ginger.
37:15OK.
37:16What's the hardest technique on the dish?
37:18The most scariest part of this dish is tempering chocolate.
37:21Yeah.
37:22Very worried about that, but I have practised it loads, so hopefully it'll work.
37:25Very good.
37:25Sounds delicious.
37:29Nikita pipes three sizes of shoe bun and tops with crackerland.
37:33I'm just worried about the fan threatening the, uh, of them blowing away.
37:39Next, coloured white chocolate that, when set, will top each bun.
37:43I hate playing with food colouring.
37:45You can put it in, but you can't take it out, eh?
37:47Yeah.
37:47That's why I've melted a boatload of chocolate.
37:50It's so stressful.
37:54Making my vanilla mousse quick sticks.
37:56Vanilla and sugar is added to cream cheese.
37:59The thing is, I can start this and walk away from it.
38:01I don't have to be on top of it.
38:04Ash's dish.
38:04Without a doubt, the most challenging part is the tempering chocolate.
38:07Difficult kitchen, load of humidity in the air, and equally, she wants it to shatter.
38:12So, no, she's put the bar even higher.
38:15Louisa's dish, the final reel.
38:17I love this.
38:18The flavours are there.
38:19The execution needs to be there.
38:21If it is there, fighting, fighting chance today.
38:25Nikita's ice cream, made of jaggery and unrefined sugar with a molasses flavour, goes into churn.
38:32This is the cake mix.
38:35Next, the base of her dessert, a banana and date cake.
38:39It's a massive push.
38:41That's why I've been just running from the word go.
38:45Derby-born Nikita left the pressure of Michelin-star kitchens to set up her own business.
38:50And it's become, actually, quite the family affair.
38:54At my supper club, we welcome 12 guests.
38:57And I serve a six-course tasting menu with an optional wine pairing as well.
39:01My mum's helps work it, as well as my sister.
39:04She pours wine and cocktails.
39:06And my mum serves the food.
39:08And it's a very familial kind of event.
39:14I love to bring flavours that I've experienced from all over the world, especially Southeast Asia.
39:21Every menu I write has been signed off by my family.
39:31Yummy.
39:32Perfectly balanced.
39:34Really good.
39:35I think the hardest part is connecting all three.
39:39Region, to film, to dish.
39:41Trying to make sure that it all ties beautifully.
39:43It's quite challenging.
39:54the dreaded chocolate tempering ash is also tempering white chocolate to make her easter
40:01eggs all about temperature and it's all about moving the chocolate around you've got to keep
40:05moving it around white chocolate is heated up just take it off just before 45 as the
40:11ball retains some hate and cooled down several times okay we're at 45 brilliant I'm gonna go
40:18back into the back room spit cooler to get a smooth texture and silky finish extra couple
40:24of minutes of mixing makes all the difference all the difference when you temper chocolate
40:29that's what you're developing is cocoa butter crystals and that's what gives you that crack
40:33and shine check him in 20 and see how they're there needs to get super thin as well which is
40:42really difficult chocolate can smell fear you have to approach it with a strong will in the
40:50heart of Birmingham Ash runs a restaurant with her wife offering bespoke tasting menus to 12
40:56guests in a relaxed atmosphere my proudest moments so far in my career has been opening the rabbit in
41:04Birmingham it's very personal space very close to our hearts as a family business so I'm originally
41:09from Cape Town South Africa but I've been in Birmingham for the last five years the people are
41:14unlike anywhere else I've ever lived and I've moved around quite a bit and I love to champion Birmingham
41:22my style is pretty modern in the sense that I'm using classic techniques but I don't let old-school
41:28rules get in the way my approach to anything in life is to do it the best of my ability
41:34I'm quite
41:36literally one of the most competitive people I know with great British menu I'm not here to take
41:40part I'm here to take it all okay how you doing Ash hi chef it's a waiting game for me
41:59at the minute
41:59I'm next in the oven my mousse is done setting my chocolates tempered and it's in the molds so have
42:05you got something for me to try this is my passion fruit curd I want it to be really nice
42:09and silky and
42:12buttery ashes passion fruit curd absolutely delicious the balance of those acidity levels
42:18are so so good I hope she can get all those other items that level chocolate ganache will fill
42:24Nikita's smallest shoe bun standing still like the hardest thing in the world at least she checks the
42:34shoe buns they've just collapsed because I open the oven and jaggery ice cream yeah it's frozen
42:40it's a little bit too frozen but it's not grainy so it's okay oh yeah they pop back up again
42:46they
42:46don't like it when you stare they can tell when you're looking at them you've got sparesies though
42:51right how stupid do you think I would be if I had said no I don't know this kitchen's weird
42:55dude you're
42:56okay Nikita yeah getting there you look a little stressed I just need to get her get a wiggle on
43:02see the last thing you want to see is me I suppose yeah I'm always happy to see you chef
43:07have you got
43:07anything for me to try so this is the banana custard I'm just bagging it up yeah go for it
43:12okay
43:17Nikita's banana custard it was absolute delicious it's all guns blazing over there to be
43:22Courtney so we could go on for an absolute show stuff Louise is onto a white chocolate and ginger
43:27mousse fold in my cream lovely nice she adds frozen apple puree it's going to pop them very gently on
43:42there then caramel soaked sponges it's going to put a little bit of mousse around the edges to try and
43:50stop the apple puree from leaking out then it's into the blast chiller to set hey doing Louisa doing
44:00good I'm just coming back in with a positive attitude I just want to do good I've got some rum
44:06caramel if you're feeling good to get boozy and that's just been soaked sort of into the sponge
44:12that's gone into the cake okay wow Louise's rum caramel delicious so the main thing with Louisa's
44:20dessert is that film reel it has to come out looking like a film reel there's my list then I'll
44:28share a
44:28sort of caramelized cleanest wheel just a twin Nikita's dessert will sit on a twill base of flour egg and
44:35sugar I love to standing in an open oven and with buns cooled it's time to decorate these are not
44:42tempered because I basically want it to gently melt over the show look really nice way thank you
44:49absolutely gorgeous shaking Louisa and ash check tempered chocolate
45:04success for Louisa but for ash it's never happened before it's not going well what has never ever
45:11happened to me is them cracking I think that's a new one for me next for the film reel Granny
45:19Smith
45:19apple ribbons are flavored with apple and lemon juice and dyed with carbon powder
45:27first up is Nikita caramelized peanuts sit in banana and date cake Nikita you have six minutes
45:37what is it it's a jaggery like glaze just to moisten up the sponge a bit icing sugar dusted tuiles
45:44can you give everyone some prison hats please prison hat yeah oh for you I'm not wearing that
45:53oh come on for the Queen thank you the largest shoe bun is filled with jaggery ice cream the
46:05middle with banana custard have you ever seen anyone shake this much and the smallest with chocolate
46:11ganache wobble test wobble test okay I'm ready presented at the pass is a pink box inspired by
46:20the Grand Budapest Hotel goodness me okay Nikita so two minutes early so you're running around like a
46:28headless chicken and now you're two minutes early oh yeah exactly my my plan from the start so it's
46:35called the beginning of the end which is quite from the Grand Budapest Hotel inspired by Ralph Fiennes
46:39from Ipswich and the hats in the film when they bring in this pastry into the prison okay when they
46:46eat
47:02the whole dessert it balances out being able to achieve equal filling in each layer it's quite intense
47:06but I'm happy with that because it's the smallest shoe bun when you eat the whole dessert it balances it
47:11out being able to achieve equal filling in each layer is really hard to do mine was stuffed perfectly
47:19the middle shoe filled with the banana custard is that how you wanted it to be I'm happy with the
47:24flavor of that I don't want it to overpower the jaggery ice cream I love banana I'm any puts with
47:30an honor
47:30and I'm absolutely down for and with the jaggery ice cream does that deliver the way you want it to
47:35deliver it adds a nice molasses-y depth of flavor to the ice cream yeah jaggery is one of my
47:41favorite
47:41I love jaggery jaggery ice cream is a winner and if you were to score this dish I'm really happy
47:51with
47:51it I would love a nine for this okay I think I'm gonna have to score at 10 how about
47:57you 10 straight
47:58up straight up to him no ish no arms no babies hey that was amazing that was a banger yeah
48:10I'm really
48:11proud of it so yeah thank you guys I really appreciate it who's next Asha's next vanilla
48:18mousse lines tempered white chocolate egg molds then a passion fruit curd like yolk in the middle another
48:26layer of vanilla mousse before marrying the two halves so I don't really need to use anything to
48:31seal it because it seals itself okay I actually have five minutes yes chef the eggs are coated in
48:40edible gold spray and set on kata ifi pastry nests nice bloody hell that looks amazing
48:53the title of this dish is uh second city easter egg let's try wow let's try brilliant let's go
48:59which one do you want to take I'll take this one all right seems like a lucky one good luck
49:03thank you
49:04I won't drop it on the way out oh my goodness don't even say these words good luck chef thank
49:08you
49:19very textual your dish you like with the textures definitely yeah you got the nice crunch from the
49:24katapi in the 13 the texture of the pastry the saltiness in there which I wasn't expecting are
49:31you happy with tempering I'm very happy with it got that nice crack to it my chocolate's tempered great
49:37so you've used white chocolate that's notoriously sweet you've used passion fruit that's notoriously
49:41sour however you found the balance of balancing both those flavors I did add a little pinch of
49:46malic acid as well just to ensure that we had that nice tartness the saltiness with the obviously sour
49:54from the passion root curd it's really delicious I think if it didn't have that salt it might be a
49:59bit
50:00cloying but overwhelming I love the sort of balance between the passion fruit the acidity that you get
50:05from that is gorgeous is anything in this dish that you would look to change no and what would
50:10you score a perfect dish in your eyes I would love a 10 for this I think it's a 10
50:16I think it's a 10
50:22all right girls that was amazing mate that was stunning so good what can I do for you
50:31Louisa's apple reels are wound round a ginger and white chocolate mousse with a caramel topped apple
50:37cake center oh this looks so cool compressed apple is added to the tempered white chocolate lid in the
50:46blast freezer there's some granita could you put about two tablespoons in each of those pots in the
50:52freezer for me please three minutes Louisa wait tricky little things these a tempered white chocolate
51:01disc completes the film reel brought to the past of the iconic Pearl and Dean theme tune let's go
51:08oh brilliant brilliant that is incredible this is the final reel action very good let's go and try
51:30thank you good luck chef thank you so the sponge that's in the center is that how you wanted it
51:46is
51:47that the sort of right cooking texture on the sponge I would say that the cake maybe could be softer
51:51okay everything about this is fantastic literally from the base that's just been slightly soaked to the
51:58mousse which is like very light crunch of apple like cakiness in the middle it's I love it it's
52:04delicious with the tempered chocolate obviously it's very difficult to do that in the kitchen you happy with
52:08how that's come out yeah I'm really happy with it the chocolate tempered perfectly lovely crack the
52:15granita is that fresh enough for you I like the taste of the granita I think the texture is good
52:21too and when it comes straight out the freezer it's perfect wow that granita is amazing yeah
52:27proper punchy I'm sorry what you want a granita to kind of be like slap you around the chops a
52:33little
52:33bit don't you yeah what would you score this dish I think it's probably an eight so I think there's
52:38a
52:38few things that I can tweak here and there but I'm really happy with how it came out and I'm
52:42super
52:43happy that my tempered chocolate worked how would you score this please Ash it's a ten no notes no notes
52:49what's that no no no it's from Ash totally sense and all day from Nikita hi hi hi that was
53:01amazing
53:03oh you must be tough that was amazing we've cooked all of our courses my how cool is that that
53:09was a
53:09stunning dessert course tom I think there's a couple of dishes that really put the hairs on the back of
53:13my
53:13next time so and for a dish to do that that's pretty special I've really
53:18enjoyed working with you guys it's been such a pleasure and I feel like I've
53:22learned so much from both of you it's just yeah I agree the issue for you is
53:26that you've got to score them when the dishes are that high you know that good
53:29I think we do need to look any any small detail it can be refined and bettered
53:33I think we need to call it out today shall we go and get our scores yeah
53:46Nikita is in the lead with 25 points Ash has 24 points and Louisa has 21 points
53:57chefs what an absolute privilege and distinct pleasure it's been to watch
54:03three such skillful chefs deliver a stunning dessert course yeah all three
54:09we should be really really proud and start off Nikita your dish at the
54:13beginning of the end presentation incredible the technical approach to
54:18this dish never overlooked to produce three shoes three different sizes
54:23absolutely sublime the bottom layer the jaggery ice cream I did feel that was a
54:29little bit too sweet and could have been changed something like a little bit more
54:32savory like a peanut butter ice cream the middle layer being a banana custard but
54:37overwhelmed a little bit by all the other flavors and textures and then the
54:41top part which is the chocolate ganache delicious and I think chocolate is very
54:45necessary on the plate but I think it may be a sauce form where you could have
54:48finished the dessert with a warm sauce you would have got a flavor
54:51continuously for the whole entire dish ash for your dish second city Easter egg you
55:00said you're going to deliver a golden egg and that's exactly what he delivered I
55:05thought the use of ingredients on this was sublime the catafi pastry on the bottom
55:09acting as the nest was the perfect foil and also the perfect holder for that egg and
55:13then the egg itself I was blown away when I cracked into the egg faultless
55:18absolutely faultless to marry those two flavors together something so acidic like
55:22passion fruit and something so rich and sweet like white chocolate it was
55:26absolutely phenomenal what we can't do is underestimate the technical ability
55:32especially in this kitchen to produce something so refined and so perfect there
55:37is nothing more I can add to this dish to make it any better bottom Louisa for
55:44your dish the final reel the presentation was incredible you said you're going to
55:50give a film reel and that's exactly what you delivered the white chocolate and ginger mousse
55:55was delicious the apple and ginger granita not only was it a great temperature and very necessary the
56:02texture was delicious but also the acidity the Bramley apple puree again lovely flavor beautifully
56:08off-balance with the sweet and sourness the white chocolate tempering again on this dish
56:12cannot be overlooked it was absolutely perfect a technical masterclass my only criticism was the
56:19sponge I found it was a little bit dense but an overall fantastic dessert thank you so to the
56:25scores ash I'm giving you 10 as that dish thank you was flawless elegant and compelling well
56:41done chef thank you very much Louisa I'm giving you a nine Nikita I'm giving you an eight so with
57:03a total score of 30 and on any other week you'd be going through with this score I'm afraid Louisa
57:10you'd be going through with this score
57:11you're going to be leaving us Louisa it's been so amazing having you back in this kitchen thank you
57:15so much honestly brilliant congratulations ash and Nikita you're going through to cook for the judges
57:22get some rest echo that completely there's definitely a banquet worthy dish in this menu there's no two ways
57:28about it thank you chefs thanks thank you well done guys pleasure working with you mmm you guys
57:37get a dish to the banquet well done wish we could all go through it I'm so happy that I've
57:44got nine for my
57:45dessert I'm ending on a high but I am disappointed that I can't go to cook for the judges chamber
57:52I'm so happy to get through to the judges chambers I've got a lot of work to do before tomorrow
57:58because
57:58I want those extra points I really want it to be be up there I'm thrilled seven eight nine ten
58:05I just
58:07have so much respect for the both of them and they're both so talented probably we've got to do it
58:12all over
58:12again to be honest I'm super excited about tomorrow and I really believe there's a dish in there that can
58:17appear at the banquet the judges have got a very difficult down their hands don't panic Nikki so
58:28you're all right yeah
58:47you're all right yeah
58:55you
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