#video #Great.British.Menu.S21E18.Northern.Ireland.Judging
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00:00Time for a round of my favorite game guess of the movie
00:04May I tantalize you we have a dulls ribbon. Maybe I'll tie
00:09Your wrists together and maybe Tom to get you in the mood a natural aphrodisiac. I have a shellfish allergy.
00:16There'll be a mood
00:19What colors can you see in the oyster?
00:22Gray would you say there's more than one type of gray 50 shades of gray? Yes
00:27It's starring Jamie Dornan who is from Northern Ireland
00:32After a rollercoaster week with two former winners Sally and John as veteran chefs. Oh my god
00:38Kristen and Lawrence made it through to today's judging chamber. I'm so excited to prove myself
00:47Lawrence is from Ballymena and currently runs a fish supper club in London
00:52He had to pull out of the competition last year due to illness
00:55But this year he was in the lead from the start
00:59My friends and family and especially my mom have really really backed me throughout this
01:04Today feels like the crescendo at the end of all this hard work
01:07All aboard
01:10Formerly from South Africa, but now running an all-women kitchen in County Fermanagh
01:15Kristen's pastry chef training helped her clinch second place. I
01:24Obviously my mom my sister and my boyfriend none of this would be possible without them all those days nice
01:30the veterans gave plenty of
01:31Feedback to improve their dishes which are inspired by punk horror and a murder mystery. It's silky
01:38It's boozy
01:39Judging them will be the exceptional chefs Lorna McNee and Tom Kerridge
01:44I do like being made to feel quite uncomfortable
01:46I can do that if you like
01:49New boy Phil Wang
01:50There has been a meltdown
01:53And an award-winning director from Northern Ireland's film industry
01:59It's okay
02:00You all right chef?
02:01Yeah, I'm good
02:02It's a head-to-head with the highest-scoring chef going through to the great British menu finals
02:08The winner for Northern Ireland with only three points in it
02:27Good luck to you, eh?
02:28Yeah, good luck chef
02:29A5, I can reach, so
02:31I can reach
02:31Here we go
02:33Neither chef scored top marks in the week, so both are making lots of changes starting with their main courses
02:40My barley's cooking in some chicken stock. I just want to get it cooked as fast as possible
02:45So it can cool down so it's nice and tight, but I'm rolling my chicken leg
02:50I'm seasoning the pork cheeks
02:52It needs to go in for four hours
02:54To beat Lawrence today, I'm just going to cook my heart out
02:59The scoreboards have been reset. I don't have a leader anymore
03:01I'm determined just to knock the dishes off one by one and try to win the region
03:05They're both now on starter and Christian has changed the way she's cooking her baby beets
03:12I'm going to salt bake
03:15With toasted nutty
03:17Whilst Lawrence begins the pasta for his black-and-white raviolone
03:23Good morning chefs
03:24Good morning
03:26Welcome to judges day
03:28You thought time was at a premium throughout the week
03:31Trust me judges day it almost halves, okay?
03:34Wait
03:34Get on the back foot today
03:35Then you really are in trouble
03:37Wait, thank you
03:38I'm here for you
03:39Every single step of the way, okay?
03:41Thank you so much
03:42Thank you, thank you
03:45Next for Lawrence is the pasta filling
03:47This is the vegan cheese
03:50So basically I'm blitzing up some cashews here
03:53I'm going to take Sally's advice on board and put a little bit of lemon zest into it
03:57Kristin is also taking the veteran's advice to make her pork loin more succulent
04:02I am making a pork brine
04:06Don't know why I didn't put it in a brine before
04:09She's made another brine for her monkfish
04:12His roasting marrow bone
04:13Comfy leeks are on as is sweet corn
04:19Came up with a system last night of how to get this done
04:22Over there I have starters, mains, fish, all the equipment I need already set up
04:26His legs are longer than mine so I need to make up for that somewhere
04:31The scores today will decide who goes through to the Great British menu finals
04:36And our elite panel of judges is headed up by three Michelin star chef and banquet winner Tom Kerridge
04:43Northern Irish food is deep-rooted in kind of hearty flavours
04:47I'm expecting a real understanding of soulful, heartful food
04:53Alongside him is our other Michelin star chef and champion of champions winner Lorna McNee
04:59I'm really looking forward to seeing some really good storytelling on the plate today
05:03I want to see that they're bringing exactly what their country has to offer
05:06I'm looking to see that real kind of passion coming through from Northern Ireland
05:10And with his feet firmly under the table, new judge, comedian Phil Wang
05:14He's ordered two desserts
05:16One chocolate cake, one nougat de lis, please
05:20Let's go
05:21Whose taste buds were put through their paces by the head honcho himself
05:25A dessert beer?
05:26A dessert beer that goes with a dessert
05:28Just in case you haven't had enough food and booze
05:30Look at that, that's adorable
05:33Looks like it might be our last episode ever
05:36To be hunted, murder most foul, and the offering
05:41It's nice knowing everyone
05:44I hope it's tasty
05:48And I was like this thing is not working
05:50I didn't realise I switched it off
05:52Kristin is attempting to fry the potatoes for her Sunday roast crumb for the fish course
05:59Machine malfunction
06:00I put it off, it was a brain malfunction, not a machine malfunction
06:06So I'm just making sure I'm a bit more accurate with my butchery
06:11Obviously that's a very accurate butchery right here
06:14Good morning chef
06:15Morning mate
06:16How's your weekly?
06:16There's been a lot of challenges for the chefs
06:18And they just kept pushing on through which I find really commendable
06:22Okay
06:22They have definitely made some changes that I think are going to be very effective
06:26So they were listening to the mentor this week?
06:28Mentors
06:29We had Jean Delfort and we had Sally Ave
06:32Ah, proper fresh
06:34Not old school like me
06:35Back in the day
06:36When was that?
06:37Exactly
06:38Tom and I do have possible wild cards
06:41If either chef cooks an amazing course we feel is good enough for the finals
06:45But we won't decide that until the last heat
06:50Oh my gosh I have so much to do now
06:53She's adding potatoes to her parsnip Anna for the main
06:56After it fell apart in the heat
06:57The starch in it will just bind it together well
07:02She's following Sally's time saving suggestion of mixing the butter into the slices before layering them
07:10That's bad boy
07:12Just weigh it down
07:17In the week Lawrence's barley pilaf stuffed chicken legs also fell apart
07:22I've given myself a little bit more time for that meat glue to activate
07:29Let's see it
07:29Morning!
07:29Morning Tom
07:30Hi Tom
07:30Not bad, how are you?
07:32I'm alright, not bad
07:33You're good?
07:34I'm good, I'm great
07:34I'm fantastic
07:35Yeah, I'm looking really forward today
07:37I'm hoping it will be some really good Northern Irish produce
07:39There's also some great deep-rooted cookeries based in stuff from the fields
07:44But if you can turn it into something refined, we are in for a treat
07:48Excited
07:49You didn't sound excited there Phil
07:50That is me I'm afraid
07:51My words often don't reflect my expressions
07:56This has ruined many relationships in my life
08:01So I'm just making my black pasta dough now
08:04It's got active charcoal into it
08:07It's another change for Kristin
08:09With a new hot chilli exo sauce for her starter
08:13So I'm just caramelising my onions
08:16And then also frying chicken fat and rolling dough balls at the same time
08:22The dough balls for her canapé doughnuts are flavoured with crushed cheese and onion crisps
08:28Lawrence needs to get his wild garlic taco shells baked for his canapé
08:32I need one of those two ovens that you've got, please
08:35Do you need it now?
08:36I need a right knife, please
08:37Sorry
08:41It's out
08:42I'm just going to pop it in here
08:47Nice, nice, looking very busy in here
08:50You're both a little muted
08:52In the zone
08:53Good
08:53I'm very excited to tell you our guest judge today is Lisa Barras Dessart
08:58Oh, that is amazing
09:00I know
09:00So that's your...
09:04Fish dish
09:04Your fish dish and your...
09:06Dessert
09:06Your dessert
09:07I will see you shortly, chefs
09:10Award-winning Belfast director Lisa Barras Dessart made two of the films which have inspired the chefs
09:17Dessert
09:18Ordinary Love and Good Vibrations
09:19And she's recently premiered her latest film Saipan
09:24Hello
09:25Hello
09:26Good to meet you, I'm Phil
09:27Hi Phil
09:27Hi Lorna, nice to meet you
09:28Really nice to meet you Lorna
09:29Morning Lisa, how are you?
09:31Nice to see you, are you OK?
09:32Lovely to see you, welcome, welcome, take a seat
09:33Thank you so much
09:34Were you a big lover of food?
09:36Absolutely, yes
09:36I grew up in a very foodie family
09:38They'll be very jealous I'm on here today
09:40Tell us a little bit about your latest movie
09:42Well, it's a dramatisation of when Roy Keane, captain of the Irish team and manager of the team Mick McCarthy
09:50had a very explosive row on the island of Saipan in the run-up to the 2002 World Cup
09:56I think it's as much a psychological drama as the sports biopic
10:00We don't have the kits, we don't have the drinks, we don't have the sun cream, we don't have footballs
10:05We're just doing drills, we can manage without that stuff
10:10Without footballs
10:14It'd be better if we had footballs
10:18In the kitchen, Lawrence is worried about time and his speed rolling pasta for the starter
10:25Panic stage mate
10:26Nah, just roll my white dough and then I've got to do my black dough
10:30Just getting to make this as quick as I can
10:35Alright chefs, it is lights, camera, action
10:39Six minutes to canopy
10:41Wait
10:41Right Kristin
10:42All good
10:43The doughnuts are going in now
10:45Lawrence, how's your canapé coming on?
10:46I'm feeling good about it chef
10:47Good
10:50To go with her cheese and onion crisp doughnuts, Kristin is making her own potato crisps
10:55I might just fry this on top while the doughnuts are frying at the bottom
11:00Work smart not hard
11:03Lawrence is still juggling two courses
11:05He fills the canapé tacos with the sea bream tartare, fermented mushroom soy and dill emulsion before returning to the
11:13ravellioni
11:15Just didn't reset the machine properly
11:18The gap was too low
11:19Two minutes to the pass please chefs, two minutes to the pass
11:23On top of sherry gel, Kristin pipes the cheese and onion crisp catalan cream
11:29Holding as you want it to chef, beautiful
11:3220 seconds
11:33Legend
11:33Just adding the crispy bits to it
11:35Look at these guys, lovely
11:41Service please
11:42Service please
11:44Thank you
11:53Shall we?
11:54Yeah
11:54Chin chin
11:55First up, Lawrence's wild garlic taco filled with sea bream tartare
12:03It tastes good, overriding flavours, definitely the dill comes out the strongest and it goes into that sea bream
12:08Taco shell, very pretty, probably lacks a little bit of wild garlic flavour
12:12The sea bream, the texture of it I thought was beautiful
12:14Yeah, I think I would have liked a little more acidity maybe, just a little brightness to it
12:17There's a bit of excitement that came out there
12:19There was a bit of...
12:20I thought it was really nice delicacy and subtlety of the flavours and it looked really pretty
12:27Next it's Christine's cheese and onion donut with cheese and onion catalan cream
12:37You alright there Phil?
12:39I'm sorry
12:39I find it easier to concentrate on the flavours if I close my eyes
12:42And what have you come to as a conclusion?
12:46Cheese
12:48I thought the vinegar was a little bit strong, but it was tasty
12:53It was very wholesome and maybe a bit thumpy as a can of pay, just a little bit solid
12:59A little bit of that sherry vinegar gel on it would have helped it, but they just put way too
13:02much on the bottom of there and it's overpowered everything
13:06OK, we have to hold up which one we think is our favourite
13:12H.C. Bream wins by the looks of it
13:17A full house for Lawrence on the canapé
13:21He's serving his starter first, his dish scored seven in the heat, but he's still struggling to get his ravioli
13:27to look like film reels
13:30The spacing of it is pretty critical to the overall look of the pasta
13:34OK, so the first starter is called A Gastronomic Odyssey
13:39And it's black and white vegan raviolone with vegan cheese filling, hazelnuts courgette flour sauce, roast tomato emulsion, crispy Irish
13:47dulse
13:47And it's inspired by the documentary The Story of Film, an odyssey from Belfast-born Mark Cousins
13:53From the black and white era to high-definition colour on screen
13:59Busy, busy, busy, what changes have you made?
14:02So Sally just recommended that I really show off the construction of the ravioli
14:07So I'm going to change my plate slightly, and then my tomato oil
14:11It doesn't need to be split through the courgette sauce, I'm just going to let that sauce sing
14:17He whizzes up the courgette flour sauce
14:21And the new tomato emulsion
14:23I'm using soy, which contains like lecithin, which is like the emulsifier that you would find in an egg
14:29So it's just a really, really nice substitute for vegan dishes
14:32In the chamber, they're finding out more about Lisa's latest film
14:36I'm a football fan and a huge fan of Roy Keane, and getting actors to represent such a big character
14:42How does that fit into your daily workings of making a movie like that happen?
14:46From their point of view, it's a man in a certain set of circumstances with a certain kind of history
14:51And how do I explore that?
14:53Have you seen The Catering? The Catering's a joke
14:56It's not the rips
14:57It's not even school dinners, like these things should have been ironed out
15:00It's not good enough, Mick, it's not
15:07All right, Lawrence, you've got four minutes for your starter, Chef, all right?
15:11I'm probably seven off now, Chef
15:12Take the extra couple of minutes
15:14Do you need help with anything, Lawrence?
15:15No, all good for now, Chef
15:17Don't be a hero
15:18I've got some camera lens thermoses there
15:21If you can just run them under a little bit of warm water
15:23He begins crisping up the ravellione filled with his vegan cheese
15:28They're tighter and sharper, aren't they?
15:30I feel like his confidences have got a little bit wobbly
15:33The new tomato emulsion is first
15:37Yeah, if you do the Heels are Nut, Chef
15:38And then I'll lead with everything else
15:41Two minutes over, but you're doing fine
15:44These are your opening credits
15:46Yes
15:47Kristin pours the courgette flower sauce
15:53I'll just do the ravellione
15:54Oh, my God
15:56Baby courgettes are going on
15:58Thank you very much
15:59You've got everything, Chef, yeah, tick, tick, tick
16:02Instead of Dull's crisps, he's decided to sprinkle it with Dull's flakes
16:08Action or service, Chef?
16:10Action service
16:11Action service
16:13Thank you very much, Kristin
16:14Come here, Jay
16:15I think you need a hug
16:16Yeah, please
16:18Go, you do it
16:19Go, go, run like the wind
16:21Wait
16:26Only a load in if I give a ticket, is that right?
16:28Just one, please
16:29Oh, okay
16:29Ticket, sir?
16:30Oh, this is neat
16:32Wow
16:32It's on a film reel
16:42Practically speaking, this thing's fun, but you're wobbling all over, you're trying to eat this
16:46The references to film culture were really surprising, I thought, and nicely thought out
16:52It does take you into the high-definition colour, where you get that punchy sauce, the tomato emulsion
16:58I do actually think that for a vegan pasta, I think the texture of it's quite good, I think there's
17:01a nice bite to it and I love the zingy sauce
17:03I like where it's just a little bit fried and crispy on the bottom, I struggle with the size of
17:08the pasta
17:09It's quite a big, thick, and the filling, there isn't much to it, apart from it just being a bit
17:15cloy-y
17:15I think that the filling, it needs more flavour, and I actually really enjoy the hazelnuts and the toastiness that
17:21they give
17:21I just think it needs some refinement and a little bit more work
17:23We're promised here crispy Irish dulse, but I'm not getting much anywhere, really
17:29I was looking forward to that
17:30That's like seeing the trailer to a movie
17:32And they don't put the scene in the film
17:36I'm running around now
17:39After scoring a disappointing five in the week for her starter, Kristen is adding more flavour to her charcoal crumb
17:46with nori seaweed, peanuts and sesame oil
17:50Gonna add a lot more lime zest to it to freshen it up
17:53This dish is called Root and Tide
17:55It is beetroot tartare, exo dressing, peanut nori, black sesame charcoal soil, pesto, seaweed salad and nori pickled beetroot
18:06It celebrates a Northern Irish actress, Michelle Fairley, who stars the movie In the Heart of the Sea, about the
18:13sinking of a sailor's ship by a giant whale
18:16What was your feedback from Sally?
18:18It was too small
18:19Yeah
18:20It needed a bit more of the ocean tied into the dish
18:24And it was a bit wet, wasn't it? Because you had a macadamia butter and you had a pesto that
18:27Sally loved
18:28Yes, I've lost the butter
18:30You've lost the butter
18:30Bye bye butter
18:31So I'm adding a seaweed salad onto it just to add a bit of texture
18:34I wish you so much luck
18:35Thank you so much
18:37She's also got her new exo sauce, which will dress the beetroot tartare
18:44And the baby beetroot have had a change too
18:46I'm pickling them in a nori pickle too just to bring a bit of an oceany flavour to the dish
18:54Do you think Northern Ireland has a sort of small but mighty kind of quality to it?
18:58And film alone there's so much talent that's come out of it
19:00I think it's fantastic to see at the moment that so many great talents from Northern Ireland are doing so
19:05well globally
19:06And I mean I think the same is true with the cooking and restaurant tradition there
19:11You know, my father moved from Kenya in the 60s to study in Northern Ireland
19:14And I remember him saying that, you know, in the 60s in Northern Ireland you couldn't buy chilies
19:19You couldn't, it was hard to even get a red pepper for example
19:21So to see how Northern Ireland has sort of flowered after, you know, difficult periods in its past
19:27I think that's also reflected in the food culture
19:33Alright, Kristin, six minutes were root and tied to the pass
19:39The new exo dressing is mixed with the tartare
19:42Oh, that tastes good. I'm very happy with that
19:48The pesto is just going to bring everything all together
19:53Seaweed and the newly pickled baby beets finish the dish
19:57Looks like the ocean mixed with the land
20:00What's that dressing you just put on there?
20:02Sherry vinegar, sesame oil, maple dressing on
20:05Nice
20:11Service please
20:14Oh, are you emotional?
20:16Oh my goodness
20:18Go on now
20:19Wowza
20:20Where are the other starters?
20:31There's a message in a bottle
20:33This is very clever
20:34Oh
20:34Even in the darkest seas we must hold fast to the light we have
20:39Lovely
20:49Little salad's nice and fresh, I just don't think that it harmonises together
20:53You hear beetroot tartare and you expect it to be textually similar to a tartare
20:58But it's quite crunchy beetroot
21:00It's all a bit one note flavour-wise
21:02It's quite a good note though, some of that
21:04I like those CBD sea flavours and the little salad was lovely
21:08The dressing was really nice
21:10And you know, a lot of language of cinema in the presentation
21:13There's a collection of nice things and every single one
21:16You can feel that it's got a bit of love and care that's gone into it
21:20But I think the pesto actually jolts
21:22It doesn't quite work with the rest of the flavours
21:24The salad is the nicest thing
21:26It's clean and it's fresh and it's delicious
21:28The dressing on it is really vibrant and singing
21:30A bit of flotsam and jetsam
21:32It does look gorgeous though
21:38Now the fish course
21:40Loris, how are you getting on?
21:42I'm probably going to have to ask for an extra couple of minutes
21:44How are you getting on, Kristen?
21:46My veloute is not even close to being done yet
21:48Our first fish dish is called Under the Seam
21:52Aged Wild Place fillet
21:54Stuffed with scallop mousse
21:55Butternut squash puree
21:57Scallop skirt veloute
21:58Smoked scallop roe bataga
22:01Fermented kohlrabi
22:02Flaxseed tuile
22:03Pickled apple
22:04A celebration of Northern Irish costume designers
22:06And their contribution to the movie industry
22:08Hello Andy
22:09How are you doing?
22:10I didn't realise that the can of bay and the starter
22:13Ran into each other that quickly
22:14Today particularly, it's really hectic
22:17Let's talk about your fish
22:18Which you did very well with, you've got an eight
22:20I'm going to add more caviar
22:22I'm going to adjust the pickled apple
22:23And I'm going to add like a flaxseed tuile onto it
22:26Just an extra layer of texture
22:28Hold your nerve
22:30Oui chef
22:32He rolls out the new tuile
22:35Instead of scallop, he makes a trout mousse for Tom
22:38And begins layering it into the place
22:40Which is brined for a minute and a half longer
22:43To increase the seasoning
22:47I just accidentally put trout belly mousse in the other fish
22:51But I'll just give it a little rinse
22:53That should be all good
22:54You also often work alongside your husband and direct together
22:58What's that like?
22:59It's actually really enjoyable
23:00Because now we get to work on set together
23:03It's a good creative experience
23:05Do you have any ground rules?
23:06Like you don't discuss the movie once you're home?
23:08Well yeah, Glenn would quite happily just go on and say
23:10I've had an idea just when you're about to go to sleep
23:13So after nine, no movie talk
23:14I would say even seven or eight
23:16To be perfectly honest
23:19All right, Lawrence, you have five minutes to the pass, chef
23:22Yeah, I'm going to need an extra five Andy if that's okay
23:24That's all right, darling
23:25How's your kohlrabi frocks?
23:27Looking pretty good
23:29As Lawrence focuses on sewing the kohlrabi dresses
23:34Kristin's helping out with the squash puree
23:37Can you just get my plates up on that front of the pass?
23:43I like the sound of the fact that it's obviously about the costumes in your son
23:46And how they've used scallop skirt velouté
23:50Which bits of skirt?
23:51So you have like your scallop and then there's the row on the side
23:54And then you've got this kind of skirt that goes on the outside
23:58I've got two sauces there
23:59Yeah
24:00If you can just keep working them
24:01He's made Tom's velouté with smoked place bones
24:05I have a tray here for your fish, okay?
24:07When it comes out
24:08Thank you
24:10The new flaxseed tuile sits in the squash puree
24:13Along with thicker slices of pickled apple
24:16There you go, that's the fish
24:19Eight minutes over
24:21Extra caviar
24:23He's motoring
24:25And it's finished with salted and cured scallop robotaga
24:28And a sprinkle of salt
24:35At school service, please
24:38You need another hug, don't you?
24:39Yeah, yeah, definitely
24:40People come round there
24:50It says our task is to take on the role of a costume designer and help dress the plate
24:55This is component A and you place it on location A
24:59I like this bit
25:08My fish is so over-seasoned and it's a real shame because it's cooked really beautifully
25:14I found it a bit salty as well
25:17There were lots of lovely bits in there
25:19The apple, the freshness of that was so lovely
25:22And the kohlrabi and I really enjoyed putting it together, I thought that was so inventive
25:27They've sewn all the bits on the dress with the kind of fibres that you go see running through celery
25:32Which is really clever actually
25:33And I don't know about you, but my scallop mousse
25:36It's a bit cold and it's set
25:38The mousse is a little light in the middle, it's not quite stuck together properly
25:42It is a good technique to stuff a fish and poach it perfectly and all the rest of it
25:46But I just think that it lacks a lot of finesse and it's hard to taste anything when it all
25:51just tastes so seasoned
25:52The flaxseed tuile I think is a lovely idea
25:54But the problem with it is that once you sit it into something with sauce it begins to go soft
25:58I know it came out a little late, but I really empathize with the chefs and I know that sometimes
26:04things can
26:05Can go awry
26:06I like the idea of it the execution of it is not on point right now
26:14To go with her fish Kristen's making chicken veloute
26:18I need to pop my stock on reduce it add my cream
26:27You scored a six for this dish and it's inspired by
26:31It's inspired by the film ordinary love by Northern Irish director Lisa better sir. That's you
26:38That's me
26:39Who is sitting in the chamber right now is that extra pressure?
26:44Yes, I'm very excited about this one. This is steeped love
26:49Barbecued monkfish with charred corn confit and barbecued leek crispy potato and chicken skin crumb and a chicken veloute
26:57Inspired by the film ordinary love a couple have their world shaken by a cancer diagnosis revealing the true strength
27:04of their love
27:04Any changes take away the crispy leeks add some fresh spring onion making sure that monkfish is cooked to perfection
27:11Just give it your heart to give it everything you've got chef
27:16Kristen grew up cooking over fire and is using the barbecue to finish her vegetables
27:22What's nice about the barbecue now is that I can cook this and just keep it warm here
27:26It's Lawrence's turn to help taking the monkfish out of its chili lime in lemongrass keel
27:32I need to focus on this. I need to make sure this is right. Wait
27:37The veloute was grainy in the week, so she needs it to be perfect today
27:44What about cooking at home?
27:46My mum made her family recipe book which she gave to my sisters and I
27:51So that's still the basis of a lot of the cooking idea. Do you have a signature dish?
27:54There's an amazing go and beef curry or chicken curry that I would make quite a lot. That sounds great.
28:00That's that excited tone again Phil
28:05The monkfish is glazed with apricot and chili jam. I'm gonna get some color onto it
28:12I'm just so scared I'm going to overcook it now
28:18You have five minutes to the past chef
28:21Is that the veloute there Lawrence? Yeah. Oh, that looks better doesn't it?
28:26Okay. Good croissant?
28:28Beautiful. Great. I'm not happier with it.
28:31Let's get it plated up. No!
28:33Careful
28:35She's serving in tea cups to link to the film monkfish and charred leeks are first
28:41One minute chef. Yes
28:43Charred sweet corn and an apricot and miso puree
28:49Is that spring onion? Yes ma'am
28:51And her Sunday roast inspired chicken and roast potato crumb is served
28:57Your one minute over chef. Yes, I am ready to go. Walking? Walking
29:04Service please
29:16I see the connection with the film. They have a ritual about making teas. This is like the sugar. I
29:22get it
29:22That's how a chicken veloute should be rich and creamy
29:33I love the barbecue flavor that comes off the monkfish, the sweetness that comes from the corn and the little
29:39bit of acidity that pops with the onion
29:40I like the sweetness of the onions, the pepperiness in the sauce, the kind of chicken skin. I think everything
29:45goes well together
29:46I would have liked a little bit more chicken flavor coming through
29:49The sweetness is such a nice counterpoint to the barbecue meaty flavors
29:52One of my main thoughts while eating this is this is why we don't eat out of mugs
29:58It is impossible to eat in this
30:00In terms of flavor profile every element could be increased by 20%
30:06There was a really nice feeling of being looked after and that nice little bit of crispiness with the potato
30:12and maybe the crumb
30:13I thought that was lovely and the sweetness of the corn
30:15I know this isn't maybe the most convenient way to eat it, but I think as a whole the presentation
30:20Really worked. It's like a gentle monkfish hug. Yeah. Yeah, I really enjoyed it
30:28Halfway there. Yes, we offer there. We got this. Let's go
30:35Both chefs are working on their main course. This is my raw chicken leg. I'm just going to give it
30:40a steam and then get it in a pan and glaze it up
30:43Veteran chef John suggested cooking it this way to help the leg hold together and get a crispier finish
30:50So the mushroom beauty we're just cooking it out now making sure that it's zero moisture in you so it's
30:55nice thick and creamy
30:57Hello everybody
30:58Hello, how are you?
31:01I come from a quite slightly stressed out kitchen. I have to say has that been coming through to the
31:05chamber a bit?
31:06There is a little sense of nervous energy that's coming through onto the plate
31:09It's very difficult sometimes when you fall behind and you feel yourself tumbling and unfortunately that does come through in
31:14the plate
31:15Storytelling well, there's so much inventiveness isn't there and boldness in the ideas and
31:19The presentation on the plate one isn't quite personal to you. Yes, absolutely. How hard is it to get a
31:25film made these days?
31:26You can be developing a film for years and you never get to make it in the end once you're
31:30standing there and set and the lights are on
31:31Then even though that's the really stressful bit with all the time pressure
31:35You've just got to really enjoy that. It sounds to me like you can relate to how stressed out the
31:40chefs have been getting
31:41I've empathized fully and I hope you people are being empathetic too
31:45Always
31:46Always
31:48As well as focusing on the main, Kristin's making sure things are ready for dessert
31:54Try to stay ahead of everything
31:57So this is for my simmet bread, I'm just mixing the flour and the salt and just added the yeast
32:02and the water to it
32:03Timer, timer, timer
32:05In the week he forgot to set the timer and the bread got a little bit burnt
32:10How do you got this, ma'am?
32:12Kristin's creating horror for her mane
32:14A teriyaki glaze made from pomegranate molasses, mirin, sake and soy to serve as a bowl of blood
32:25Laurence, where are you doing?
32:27Sorry, I'm in the salon, chef
32:28I'm just trying to get the skin really, really nice and dry
32:31Just so I achieve like a really, really nice crisp on it
32:35It's quite nail biting this main course, you know, because the scores for these two chefs are going to be
32:40tight
32:40Both have got potential to score highly, there's very strong storytelling and both of these chefs are very passionate
32:46They just need to nail the execution
32:50Having only scored a five for her mane in the heats, Kristin is making lots of changes
32:55Including adding a cider sauce
32:58I was told it was screaming for a sauce
33:01So we're going to add half the cider in now
33:03And then half the cider in later
33:08Okay, the first main course of the day is called The Offering
33:11And it's a comfy pork cheek glazed in pomegranate teriyaki, rolled pork loin, cider veluté, parsnip anna and bone marrow
33:19fat wild mushrooms
33:21The dish celebrates Northern Irish filmmaker John Wright and his chilling horror, Unwelcome
33:26That draws on ancient Irish folklore and the murderous redcaps
33:31Who must be left an offering each night to ensure protection
33:36In the week, she made a pork mosaic to look like bone marrow for her horror theme, but the cook
33:42was uneven
33:43So I'm taking out the pork mosaic completely and we are replacing that with rolled pork loin
33:51There was quite a lot of different feedback from John
33:53Yes
33:54What are you taking on board?
33:55So John said the pork cheek was good
33:58So I've made it the heart of the dish now
34:00And then just add in more mushrooms
34:07It's still the same pork cheek, we're just giving more of it
34:10I find pork cheek like an unsung hero
34:13But it's like one of the tastiest
34:15She's going to glaze it with her blood red teriyaki sauce to make it look like flesh
34:21How are you guys with scary movies?
34:23I love scary movies
34:24Would you do a horror?
34:26I'd love to do a horror, a chiller I think
34:28That's all atmosphere
34:29Set in a house somewhere in which strange things are unfolding
34:33I hate when the scary story's in a house, because I live in a house
34:36I know, exactly
34:37You can't get away from it
34:40You all good chef?
34:41All good
34:44She checks the parsnip Anna she made earlier
34:47I'm just going to taste the smoothies
34:54It's flying away, so what we're going to have to do is we're going to have to crisp it up
34:57in a pan
34:59Oh, this dish is a push
35:01She's making crispy parsnips too
35:04I'm just going to pop this straight onto the barbecue now to finish off
35:11Much better, cook on the Anna's
35:14Yay!
35:17Roasted bone marrow butter combined with shiitake mushrooms
35:22Kristin, how are those cheeks?
35:24Sticky, delicious?
35:25Yes
35:25I'm just barbecuing the loin now
35:29Three minutes to the pass, are you going to be on time?
35:31Yes, I'm going to be on time
35:33Is that a simple pork loin I see before me?
35:36Gory, gory, yes, excellent
35:39The shiitake mushrooms and black garlic and mushroom puree top the parsnip Anna
35:45I didn't even taste the sauce, my God
35:47She has no time to check the new cider sauce before plating it with the loin and the cheeks
35:5230 seconds to the pass, chef
35:54I'm going to need a minute, please
35:55You're going to need an extra minute?
35:56Yes, please
35:58Laurence decants the blood red pomegranate teriyaki
36:05Service, please
36:07Can we have the door, Kristin?
36:18Oh, I forgot the crispy parsnip!
36:23Oh!
36:27I see the offering here
36:28That does look like blood
36:33Although it's not real blood, it is real tasty though
36:41The cheek is so tasty, the parsnip Anna is so crispy, so fatty, maybe a bit too fatty, and I
36:47think the mushrooms are absolutely delightful
36:48The mushrooms are gorgeous with it, aren't they, and nice kind of sweetness to that pork
36:53It does feel carnal when you pour the blood on it
36:55I really like the way that it has connected to the brief and the offering
36:58Now the parsnip Anna is absolutely delicious
37:00The cheeks are lovely, could do with perhaps a little bit more seasoning
37:04To serve pork cheek as a main course I think is brave and I think it's good
37:08The side of a lute, mine's cold and I find that kind of like creaminess doesn't quite match well with
37:14the rich fatty flavour that you get from the bone marrow mushrooms and also the Anna
37:20Yeah, I don't think the cream sauce is right, it's a little bit wishy-washy
37:23I think the flavour in the pork cheeks are good, a little bit of caramelisation on them
37:26The pork was cooked nicely, it feels very much meat, and here's a little bit on the side
37:31This needs a bit more work to it
37:33Yeah, it feels like it
37:34First draft
37:34First draft
37:35I do like being made to feel quite uncomfortable
37:37I can do that if you like
37:40Again?
37:47Lawrence's bread has finished its first proof and he's forming it into smaller rolls
37:55I'm making a few changes in the main course
37:57I'm going to serve the chicken on the crown
37:58Just a bit of theatrics, get one of the judges to carve it
38:04The next dish is murder most foul
38:07It's roast chicken breast with black truffle
38:09Stuffed chicken leg La Tosca
38:12Chicken butter sauce
38:13Fermented roast fennel with vadovan spices
38:15Turkish simmet bread
38:18The chef is trying to span the entire length of the rail journey, right?
38:24Oh, yeah
38:24With all the different flavours along the route
38:26It is inspired by Murder on the Orient Express
38:29And the wonderful producer, actor-director Kenneth Branagh
38:33Wait
38:33You've got a seventh of this
38:34Couple of hiccups
38:35Yeah
38:35Your leg, has it still got barley?
38:38Yeah, the nice spiced barley pilaf in the middle of it
38:41Tighter
38:41Yeah
38:41More uniform
38:42Yeah, so I get some nice, like, clean, clear slices from it
38:46Clean, clear slices from it
38:46Yeah
38:46And your fennel was a bit too fibrous
38:49Yeah, I'm going to give that a bit of a harder cook this time
38:55The simmet bread is coated in great molasses and sesame before baking
39:00And the fennel is roasted in his vadovan curry and herb spice mix
39:08It's okay
39:09You all right, chef?
39:10Yeah, I'm good
39:12There has been a murder on the Orient Express
39:17We need a world-class detective to solve the case
39:21The only clue we have is their code name
39:24Le Coteur Bleu
39:30Really, really happy with the leg
39:32That's the way it should be
39:33I just ran out of time to do it properly last time
39:39Lawrence, you have five minutes to the pass, chef
39:41Yes, chef
39:42How's it going?
39:43Yeah, all good, chef
39:43How's your simmet bread?
39:45Yeah, it's good, chef
39:46Finally got on top of things, aren't they?
39:48Good
39:49When that timer goes
39:50You put bread on
39:51Yeah
39:51These little bouquets there
39:52They're just going to go there
39:55Just coming up to the two-minute mark, chef
39:58Oui
39:58That fennel looks nice and tender
40:00Oui
40:02This champagne flavour didn't come through in the sauce last time
40:05So he's added more today
40:08How is your sauce, chef?
40:10It's silky
40:10It's boozy
40:14That's a much better sized portion
40:16Oui
40:18He's changed his plan
40:19And is now serving the breast carved
40:21Rather than on the crown
40:23Because the skin wasn't crispy enough
40:25You're one minute over, chef
40:27Yeah
40:28Truffle as a final flourish of Orient Express opulence
40:33Champagne's in the bucket, chef
40:36All right, all aboard
40:37All aboard
40:38Train's leaving the station
40:40Yeah
40:40Juju
40:41Have I missed the train? I forgot to put this in the sauce
40:47Oh, you missed the train?
40:48Give it to me
40:49Thank you
40:49What is it?
40:50Truffle for this sauce
40:51I'm going to give it to someone
40:59Merci
40:59Merci
40:59Ooh, thank you
41:01Merci
41:01Le coup de bleu
41:02Who is Zimmerman?
41:03The blue knife
41:06You're the murderer
41:07I think I'm the murderer
41:08Unlucky, Phil
41:17I love the idea of that Orient Express journey
41:20And I love the way that we're taking our route through the spicing and the flavours
41:24But it feels very gentle
41:25It just feels like the Orient Express isn't travelling at full speed
41:29I like the spice inside the chicken leg
41:31I think that's really tasty
41:32And the breast is nice and moist
41:33A little bit of the skin I like is a little bit, you know, un-crispy
41:37I don't really like the bread, it's a bit dense
41:39I thought the fennel was really interesting and I really enjoyed those spices
41:43It's also elegant and really evocative of that golden age of detective stories
41:48I love the stuffed leg, I think the stuffed leg is absolutely delicious
41:51The bread, yeah, it's very dense
41:53And is it meant to have the sight burning on the outside?
41:57I actually quite like the bread
41:58The bit that you call burnt, I just call crispy and caramelised
42:01Mmm, I'd say so I might burnt
42:04It looks beautiful
42:05It's a sightseeing train journey
42:08Rather than an exciting express to the banquet
42:15It's pre-dessert
42:16After her prep earlier, Kristin is nearly ready with To Be Hunted
42:20Inspired by Liam Neeson
42:22Being hunted by Alaskan wolves in the grey
42:25It's a milk and honey sorbet and snow, lime and fennel curd and labneh
42:31Lawrence, what's happening with your pre-dessert?
42:33I just need an extra couple of minutes to get the posset set
42:36Okay
42:36Where is the posset?
42:38In the pan, boiling
42:39Oh, okay
42:42I'm not okay
42:46Lawrence's strawberry posset is for 88 mousse per hour
42:49Inspired by the time-travelling speed of the Belfast-manufactured DeLorean in Back to the Future
42:56A take on a 1950s milkshake
42:58There's also a lemon foam and a popping candy Szechuan pepper crumb
43:03They said it was just too sweet
43:05So I've just taken out the sweet elements of my crumb
43:07So that's more of a bit like a savoury crumb
43:09With everything ready to plate, Kristin's now working on her dessert
43:13Compressing cherries in whisky and tonka bean syrup and starting the jelly veil
43:22Good luck, this happened last time also
43:25I'm making the veil
43:26I'm just gonna add a touch of sugar to it
43:29Because I said it could have used a touch of salt, a touch of sugar
43:32So that's what we're gonna do
43:34Try to get those frozen as quickly as possible
43:38And that's basically it
43:40All right, my loves
43:41You have three minutes to the pass for your pre-dessert
43:44I think we're gonna take an extra couple of minutes
43:46OK, how are you getting on, Kristin? You ready?
43:49I'm ready, I'm ready
43:52Smell that lovely crumbly crumb
43:54I'm just making my snow more snowy
43:56OK, so you are due now
43:58I'm gonna give you an extra three minutes
44:00Yeah, wait
44:01For her pre-dessert, Kristin starts with her creamy labneh
44:04And the lime and fennel curd
44:10Oh, my God
44:14Next, it's the milk and honey sorbet
44:16It's my lucky spoon
44:18Never let you down
44:19Like it always makes the perfect rachet
44:21I feel like you should be moving a lot faster
44:23Because you've got one minute left
44:27That's time, please
44:28Chefs, I need you on the fast
44:29Whether you've finished or not
44:31Lawrence finishes the posset with lemon foam
44:33And Kristin creates her Alaskan landscape with vanilla meringue
44:39Service, please
44:40Service
44:51First, Lawrence's 88 mousse per hour
44:55Strawberry posset and popping candy and Szechuan pepper crumb
44:59The popping candy makes it sound like you're crackling through the space-time continuum
45:04I think maybe the chef needs a bit more time
45:06The posset
45:07Just not quite set enough
45:08Which is a bit of a shame
45:09Because the flavour I love
45:10Like it's really punchy
45:12It's really zingy
45:12It really attacks the mouth
45:14It's exciting
45:14I love the flavours of it
45:16The almond and the Szechuan pepper crumb
45:18I didn't really taste much of the Sichuan
45:20I was looking for the Sichuan pepper
45:21I didn't get much of it
45:22Did you?
45:22I think I could take it
45:23Yeah, it was nice
45:25Next, to be hunted with the meringue fennel and lime curd and milk and honey sorbet
45:32I like the fact that it's not too sweet
45:34The lime and the fennel, it's a nice mixture of textures
45:37I think it's lovely
45:38I think all the different tones of white in it as well makes it quite dramatic
45:42You've got a right face on, mate
45:45It's not for me
45:46It's a bit bitter, a bit and seedy
45:49I've been taken to Alaska being chased by wolves, I like it
45:53So we've got to hold up the one that you like the best
45:55I mean, I think that's clear from me
46:00All right, Kristen, you are up first with dessert
46:05Kristen's finishing her coconut and lime jelly veil
46:09Consistency's right, just need to try and level this out
46:12It's the best we're going to get for now
46:17She blowtorches out the bubbles and sprays it with glitter
46:21Our first dessert is called Behind the Veil
46:23Coconut jelly veil financier
46:25Black sesame brittle sour cherry gel
46:28Woodruff mousse
46:29Compressed cherries
46:30And milk chocolate cremeaux
46:32Inspired by The Devil's Doorway
46:35From Northern Irish director Ashlyn Clarke
46:39She's depicting the film's story of Ireland's Magdalene laundries
46:44With dark flavours hidden beneath her pure white veil
46:47At the centre will be a financier cake
46:50Put the vanilla bean in the barbecue
46:53So it just becomes ash
46:54And then just put it into the flour
46:57And we're going to fold this in slowly
46:59There's no, like, raisin agents or anything in it
47:01And then we slowly pour in our burnt butter
47:06Now this was your highest-scoring dish of the week
47:09You scored an eight for this dish
47:10Sally
47:10Just wanted more because it was delicious
47:12And it was a little bit dainty
47:14Thank you
47:14Come on now, girl
47:17I need to make my mousse now
47:19The Woodruff flavour didn't come through in the week
47:22So she's mixing in more along with the cherry puree
47:26And a little at a time
47:30And Lisa, there seems to have been a bit of a TV film boom in Northern Ireland
47:33Belfast had a big shipbuilding industry built the Titanic there
47:36But some of those spaces have been repurposed as massive sound stages
47:41The sound stage is where you can build a set?
47:44Well, you can build a set, yeah
47:45So there's great investment in filmmaking
47:47Both indigenous and also bringing in really big productions
47:51Like Game of Thrones
47:52You know, incredible crews in Northern Ireland as well
47:55Bigger portions of the financier are first
47:58You have five minutes to the pass, chef
48:01What?
48:02This is the cremo
48:06Oh, those taste nice
48:08New whisky-compressed cherries, cherry gel
48:12Then she checks her Woodruff mousse
48:14That's it
48:17Finally, sesame seed brittle
48:20Oh, so what's happened to your veil? That's kind of fancy
48:23I've just added golden flowers
48:28Oh, no
48:31Every single one keeps breaking
48:35Oh
48:36I feel like the veil is opaque
48:40It's a slightly different finish
48:41OK
48:43All right, you ready?
48:45Yeah
48:48Service, please
48:50Just disappointed about the veil, but
48:52Why?
48:53I bettered it up
49:02I know
49:12It's quite weird
49:13There's nice bits in there
49:15but it feels like I'm eating a big jelly doughnut really there's a real
49:19strangeness to it visually and I quite like that sort of suits the theme what
49:24would you expect from the Woodruff flavor I'm not sure a bit more of a kind
49:27of like a hedgerow herbiness no the coconut gel that sits on the top actually
49:33on its own it's a very subtle coconut flavor that would work really nicely
49:37with cherry and chocolate but the other powerful flavors kind of it means it
49:42gets lost I love getting the sesame twill with the chocolate I found really that
49:47kind of nutty sesame flavor I really like that's my favorite bit hmm I don't I
49:51don't think it's just bad either I think it's just texturally it's a bit weird
49:54it's a bit gloopy what no I'm not gonna say gloopy that's your word it just
50:01doesn't quite sit you know if this chef could pull all of those flavors connected
50:05a little bit more they might end up with something that's really really tasty at
50:09the minute it's kind of like a version of black forest gato with other things
50:13that are just on the side that don't quite work
50:19Lawrence's dessert is the final dish of the day in the week his new split and he
50:24got his lowest score of six and this is looking pretty good so the next dish is
50:29food vibrations dark chocolate and tofu mousse pistachio 14 dark chocolate mirror
50:36glaze damson jam burnt honey and miso ice cream celebrating the film good
50:41vibrations directed by Northern Irish directors Lisa Barrister saw and Glen
50:45Leiburn this film is about Terry Hughley a DJ who opened a record shop in the
50:491970s in Belfast in the midst of the troubles and inspired an underground punk
50:53scene that's new again it's me wow this is incredible he creates the white chocolate and pistachio for
51:03your team base for his lead on to make cake what changes have you made I changed the the body
51:11of
51:11the entremont to it's gonna be a tofu and honey and dark chocolate mousse I'm gonna jazz up the leather
51:18jacket a little bit differently so I'm gonna put little silver pearls and some
51:22little spiky crispy yogurts on lovely are they spraying can still yeah yeah I want
51:26them to really really punk up their dessert hot cream milk and sugar is added to
51:32the honey and miso for the ice cream damson jam is added to the new tofu and chocolate mousse
51:45followed by a for your team base it's just how we in game now okay all right open it if
51:54it's a
51:55little rough around the edges I'm gonna forgive it this one because it actually really suits the
51:58theme the burnt honey and miso ice cream especially sounds really really nice delicious yes they've
52:03really owned up to having burnt the honey which is honest of them that's what a punk would do
52:10Lawrence has set multiple timers to make sure he gets this one right all right oh another one oh
52:17oh my gosh my sound is going to want me in my dreams tonight
52:28wow look at that glaze very dramatic Sally said she wanted it more punk it looks like more punk she's
52:42getting it's having a nightmare with that glaze just sticking I'm gonna show you the spots where these are all
52:48so that you know where to fix your game yeah wait
52:52you want to grab those come out of the blast freezer for me chef one more minute chef wait
53:00I'll be I'll be the Rocher queen I'll be the Rocher queen
53:02I'll be the Rocher queen
53:06all right service please all right well done well done chef yeah cheers guys
53:22this is incredible it's a green green for the Irish thank you
53:28the worst hack ever I tried to do a shamrock but you can't really see it yeah quick before the
53:34police come
53:37this is fun actually
53:48there's a line in the film good vibrations isn't a label isn't a record shop it's a way of life
53:53but
53:53now it's a dessert as well I think that's very satisfying does it tick the boxes for you Lisa's I
53:57think the ice cream is amazing I think this is a really clever idea with the black and the silver
54:02balls but I love the presentation I think it was like a studded jacket that you'd wear yeah I love
54:07the dancing jelly it's very very rich for me a bit too rich there's a lot to get through you're
54:13looking
54:14at me like what's he gonna say I like it I like I love the damson jam really gooey and
54:18gloopy and
54:19sticky and delicious I think you're right it is quite heavy it is a bit rough around the edges but
54:24so is everything it's trying to represent yeah you're gonna be the fun police aren't you I can
54:27feel it so I actually absolutely love this because it was great and I really like the textures of the
54:32dessert I love it it's almost like chewy in a way like I really like that I just think that
54:35all the
54:36flavors can emerge together I don't get enough pistachio coming through I just think it's maybe a
54:40little bit too heavy and a little bit too rich decadent it's a good way to end the day was
54:50a fight to
54:50the finish yeah we definitely both cook their hearts out yeah I don't really don't think there's much in
54:55it welcome to the judges chamber chefs how are you feeling you could taste some of the tension in the
55:16dishes as they were coming through but there was real good fun connections to the brief who cooked the
55:22offering because that was that was you I mean you used pork cheeks as the main element of it it
55:27was
55:27a proper statement piece so well done thank you so much and Lawrence that must mean that you cook
55:32murder most foul mm-hmm I really enjoyed the subtle spacing going through the leg and we had a lot
55:38of fun
55:38with the presentation and it was a vast improvement on Phil's mustache yeah give me something to aspire for
55:46okay guys we're not going to make you wait any longer Andy has the result so the winner for
55:51Northern Ireland and going through to cook at finals with only three points in it is
56:08Lawrence by the chef surprised uh yeah I was worried from the start you smashed it out today well done
56:18Lawrence that food vibrations dish I thought was was great fun I thought there was real sort of punk
56:24boldness in the way you put together those flavors can I ask who cooked the steeped love dish I really
56:30felt
56:31just this real sense of comfort and warmth that really summed up the spirit of the film thank
56:37you so much Chris and I I love that dish as well I give it an eight I just think
56:41you know the future
56:42is bright for food culture in Northern Ireland thank you Lisa thanks so much for joining us we've
56:47loved having you here thank you chef thank you so much it's a massive achievement to get the
56:58represent your nation to get to do the thing that you love doing and then to win the region just
57:02really they're really really happy yeah I am definitely rooting for Lawrence to take a dish to
57:09the banquet he deserves it he cooked his heart and soul out today hey mom it's a good phone call
57:16this time
57:16and uh and I won yeah thanks for all the help ma'am yeah both of these chefs really listened
57:28to the
57:29advice from their veterans I love when chefs show that kind of spirit yeah and how you get back up
57:36and get
57:36back in there and keep cooking and really try and reach your goal when it's hard today I've been super
57:42impressed by the connection to the brief it was some great cooking wonderful robust flavors
57:47maybe the just about the right chef just got through Lawrence won the starter quite decisively
57:54and Kristen won the fish and then it was very very tight on the main course I think Kristen just
57:58did
57:58it by just one point and then to finish the day with that kind of like spray painting your own
58:03pudding
58:03Lawrence just pulled pulled it through really with his skill set and actually his connection to the
58:08brief that storytelling was very very strong look forward to seeing them again in finals week
58:18happy cheers happy cheers definitely yeah I'll take a full one yeah go get it from Northern
58:25Ireland you've got this cheers chef do us proud okay wait cheers cheers
58:48cheers
58:48cheers
58:48cheers
58:48cheers
58:48cheers
58:48cheers
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