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00:01Our Northern Ireland chefs got a shock yesterday
00:04when two former winners, Sally and Jean, entered the kitchen.
00:10It's intimidating, I'll be honest.
00:12Marion was eliminated and we're now down to the final three.
00:17May the best cook win? Yes.
00:20Today, Sally will be overseeing dessert and Jean the main course.
00:24It feels like there's an attitude in the kitchen.
00:26Just bring a plate over here. Oh, my hands are shaking.
00:29Their inspirations take us to the streets of Belfast,
00:32Irish folklore and into the punk era.
00:37I've got one more go at it and then I'm going to have to serve one of them.
00:39And the lowest scorer after this heat will again be out.
00:43Cross your fingers that this gets set for me.
00:56Lawrence is out in front on 15 points and Callum and Kristin are tied in second place on 11 points.
01:03Who will bring cinematic magic with a side of popcorn for me?
01:07I can't call which two will stay in the frame.
01:13Ready for main course? Yeah, man.
01:15You're going to beat him today, eh?
01:16Yeah, hopefully. Pressure's on.
01:18Group hug.
01:19All right. Good luck. We got this, OK?
01:21Let's go. All right. Good luck.
01:25I managed to get a 10 in this kitchen for my main course,
01:28so I'm looking for something that's perfectly cooked,
01:31that proper showstopper that the great British menu main course should always be.
01:36Each dish must have a link to filmmaking in Northern Ireland
01:40and Lawrence's is called Murder Most Foul.
01:45So the inspiration is the Northern Irish director, writer and actor Kenneth Branagh
01:51and his film Murder on the Orient Express.
01:54So I'm going to transport us all back in time to winter 1934
01:58on the dining cart of the Orient Express.
02:00So it went from Paris to Constantinople,
02:02so that's where our palate's going to go to today as well.
02:05The menu was heavily influenced by Escoffier.
02:07Right.
02:08So I'm doing a classic Escoffier dish, chicken ala Tosca.
02:11I'm going to get it under the skin of the chicken with the truffle butter.
02:14I'm going to de-bone the leg, stuff that with barley pilaf using some Turkish spice
02:19and it comes with a chicken fat butter sauce.
02:22Yum.
02:23There's also some champagne in the sauce just for an extra bit of bougie-ness.
02:27I love a bit of bougie-ness.
02:29I'm going to serve that with a Turkish simmet bread.
02:33What's the most challenging thing on here for you then?
02:35Getting the chicken leg really, really nice and tight.
02:37Right.
02:37And there better be some crispy chicken skin on the dish as well.
02:40I'll kick off, Lawrence.
02:41Yeah.
02:45Lawrence's culinary inspiration Escoffier was known as the king of chefs in the early 1900s.
02:52I just need to get my bread on, get it on quickly so it's a time to prove.
02:59I'm getting my stuff sorted.
03:03I'm drawing inspiration from the same person as Lawrence, Kenneth Branagh.
03:07The dish is called Streets of Home.
03:08It's inspired by the movie Belfast and it's all about Belfast through the 80s and 90s,
03:13which was very segregated.
03:14But what I'm trying to achieve in the plate is a staple that both sides of the community
03:18would have ate, which was a lamb stew.
03:20So you've chosen lamb rum?
03:22Yeah.
03:22I'm just going to render the fat down slowly, get a nice caramelisation on there.
03:25With every lamb stew, no matter where you are in Belfast, we've got bread and we've got
03:30brown sauce.
03:31So the bread element is the lamb croquette and then on top we've got a pickled walnut gel.
03:37On the side, I'm going to make the elements off a lamb stew.
03:40A sous vide carrot, fondant potato and then a leek with a lovely lamb jus.
03:45That sauce is going to be so important to bring that dish together.
03:48It's very important.
03:50So let's get it right today.
03:51So, I mean, you've got an amazing story here.
03:53How are you going to get this onto the plate?
03:54So if you were to walk down the street in the 80s and 90s in Belfast,
03:57you would have seen pallets, you would have seen bin lids and you would have seen bricks.
04:01So the whole dish is served on a pallet that me and my dad made.
04:04The croquette is going to be set on a Belfast brick and then it's all going to be under
04:09a cloche of a binnit.
04:12So I've got a standard lamb stock on, lamb bones.
04:16Never have too much wine.
04:19Kristin's adding pomegranate juice and mirin to make a teriyaki sauce.
04:25I'm going to add some glucose to it now and some hibiscus just to give it a bit of depth
04:30in flavour and colour.
04:33The title of my dish is called The Offering and it is inspired by a horror film called
04:38Unwelcome, directed by Northern Irish director John Wright.
04:43What happens is a couple move to an island and they are told to leave an offering at the door
04:48and if the offering is not left, evil will come to the door.
04:51OK.
04:51So essentially I will be giving you guys the offering for...
04:56So that we're not evil.
04:57So evil doesn't have to be evil.
04:59I'm going to be making a pork loin mosaic that's hopefully going to look like bone marrow
05:04with blood and gore all over it.
05:06You'll have a bit of a pomegranate teriyaki to resemble her own blood that she offers up.
05:10What's going to be on the side of this dish? What's going to bring it together?
05:13So it will be a parsnip anna and a black garlic mushroom puree on top.
05:18Have you got enough time to do this?
05:20Yes.
05:20Give it everything you've got.
05:22Watch the timing and again just put yourself on that plate.
05:25I think that's the most important part.
05:30So this is the base for the barley pilaf.
05:33Then I'm going to put in some smoked garlic, some coriander stalks
05:37and then I hit it with all my nice warm Turkish spice.
05:45I'm joined with Callum in second place, so just focusing on the temperature, taste and theatre.
05:52May the best chef win, but I think I'm ready.
05:56Callum's dish.
05:56The lamb rump, he's cooking it in a pan and finishing it in the oven.
05:59Is he going to get enough flavour in there?
06:01Is he going to be able to render that skin and get that salty crispy layer that he's talking about?
06:05You need the fryer today, yeah?
06:07Yes.
06:08It's not on, what do you want all that?
06:091.16.
06:12For her horror movie theme, Kristin has confit her pork cheeks in oil
06:16and will use them to represent a human liver to go with her pork mosaic human bone.
06:23Kristin's dish, the offering.
06:25She's gone very visual with this dish and so I just hope that it translates into the food
06:29and it just doesn't become a little bit of style of a substance.
06:31I'm worried about the pork mosaic just getting that proper texture on it
06:36and also the consistency of it looking like gourdier and hotter.
06:42For his Orient Express inspired dish, Lawrence is fusing east and west in the flavours for the stuffed chicken thighs.
06:51So I'm making my spice mix, smoked cumin, fermented chilli powder, porcini powder, coriander seeds and fennel seeds.
07:01Lawrence's dish, murder most fowl, what do you think is most challenging?
07:04So there's no way to hide with this chicken.
07:07I mean, it's either cooked and really perfectly and juicy or it's just gone and it's overdried.
07:12He begins the chicken crowns, stuffing truffle butter under the skin.
07:18The skin needs to be that, like, layer of protection over the breast.
07:22You can get really, really hard cooked on a chicken as long as there is that layer of protection.
07:30Lawrence runs a fish supper club in London where he likes to celebrate the produce of his homeland.
07:35He's used to reacting fast with a daily changing menu depending on the catch.
07:43Sometimes I get a phone call at 4 in the morning for fishmongers.
07:46Sometimes I get a phone call at 4pm and say there's a late boat coming.
07:49It keeps me, like, on my toes thinking what I'm going to do with this to create a tasty dish.
07:56I really like to champion and utilise Northern Irish ingredients when I can.
08:00I use a lot of seaweed, so some of that comes from the west coast,
08:03some of it comes from the islands off the north coast.
08:05And when I run out, I just need to ring my mum and she drives up the coast
08:09and I'm like, I need a load up of dulce, I need some more wakame.
08:13So I feel that Northern Ireland's really starting to get its own food identity.
08:17There's really good restaurants popping up, there's really, really good chefs.
08:20I'm really, really proud of the region and really proud of the food that comes out of it.
08:24So, like, to be part of that is, like, something that's really important and special to me.
08:35Lawrence's Parisian truffle stuffed chicken is roasting and his Turkish simmet bread is now proved.
08:44This is the grape molasses that I've made, so I forage the grapes.
08:49He follows with sesame seeds.
08:53Then he's on to the chicken thighs.
08:56I've deboned the chicken thigh.
08:58I've stuffed it with my barley pilaf.
09:00I'm wrapping it in an extra layer of chicken skin.
09:03And then I'm going to wrap it in some cold fat as well.
09:08Oh, I have to cook down two kilos of mushrooms now
09:11and make sure that it's all dried out so that it'll make a nice puree.
09:17I want to just get this pickled walnut gel going,
09:20which is going to represent the brown sauce.
09:24A lot of flavours at home.
09:26A touch of brown sugar.
09:33Kristin's doing her take on a pom, Anna, using parsnips and butter.
09:38We're just trying to make sure all of the layers are evenly distributed,
09:43but these parsnips are, like, flowering up, maybe just in the opposite direction.
09:49It's just taking up so much time.
09:53Just put all the parsnips in the butter and then we'll do it.
09:58Yes!
10:06Roast lamb bones, lamb trim, vegetables, parsley thyme, rosemary, garlic, bay leaves, peppercorns.
10:13We're going to get this reducing down.
10:15Impaired if they get this sauce right today.
10:20Sorry, Doug. Oh, sorry.
10:24Callum's shredded lamb shoulder and mixed it with vegetables, parsley, thyme and chervil.
10:29I'm just shaping my croquettes.
10:32I want to get them chilled down in the freezer before panning.
10:37Fondants now.
10:41Lawrence, what's your sauce?
10:42Yeah, thank you, mate.
10:44How are you getting on?
10:46Good. Fondants are on, carrots are on, pickles are done, puries are on, crisps are done, sauce reducing.
10:51Glaze it here, reductions there.
10:54Tight, pushes there, yeah, hard.
10:55Remember the lamb, it's the star of your show.
10:57Make sure that you get that on point, the crispy skin rendered nicely.
11:01Yeah, of course, 100%.
11:03Callum grew up in Ballyclare at the end of the Troubles in Northern Ireland and has since seen his industry
11:09flourish.
11:11If you look back to Northern Ireland 20 years ago, it was divided.
11:15You couldn't get into Belfast without going through a police sort of patrol.
11:19You fast forward 20 years on, we've got two Michelin star restaurants.
11:23We've got about seven or eight on the Michelin guide.
11:24It's really exciting to be a part of.
11:29Lunch in my private chef and brand has been really cool.
11:32It's very immersive, it's very personal and I can see instantaneous satisfaction from my guests and I get a lot
11:37of reward from that.
11:40I handle pressure very well. Pressure makes diamonds and I would always say that this is where I'm meant to
11:44be.
11:45I'm meant to be in the kitchen, this is what I'm good at, this is what I've always been good
11:47at.
11:49Service please.
11:53Okay.
11:55Important to start rendering the fat, get a lovely caramelisation on it.
11:59And then high heat, seal through the oven, really good rest.
12:04That's the plan anyway.
12:08Lawrence.
12:09Yeah?
12:09In the movie of your life, who do you think would be the actor?
12:12Well, it's got to be a young Liam Neeson, isn't it?
12:14He'll have the accent down to the key.
12:16What about you, Callum?
12:17Ah, Jamie Dornan.
12:21I think it's my six foot two and massive stature really gives it way.
12:25Yeah, yeah, yeah.
12:28Kristen's making her pork mosaic to look like bone marrow by rolling strips of loin in mushroom, tomato and onion
12:36powder.
12:39All of the spices is going into her nose.
12:44I'm just laying the pan cheddar down, and then roll it as tight as possible, because the tighter you roll
12:51it, the more realistic it's going to look.
12:56Her teriyaki and pomegranate glaze has finished the first part of its cook.
13:02Does it look like blood?
13:05Almost there.
13:06Almost like the colour, like if you'd cut yourself.
13:09How are you doing, Kristen?
13:10I'm good.
13:11Just finished the pomegranate teriyaki glaze.
13:13Smitten, sake, burnt leeks, burnt ginger, some garlic, just to give it a bit more depth in flavour.
13:20I just need to reduce it a bit more.
13:23As it reduces, she gets the pork loin in.
13:28Okay.
13:3020 minute timer.
13:31Five minute rest.
13:33Barbecue.
13:34Thin.
13:36Lamb's looking good.
13:41The sauce is coming right down.
13:43When I get this parser puree blitzed past and seasoned, let's hydrate first.
13:50First up, you on track?
13:52Yeah, just about chef.
13:53I think I'm going to be on time.
13:54Nice.
13:55I've got some fermented fennel here.
13:57Can I grab a piece of that?
13:57Yeah, go for it.
14:03Sorry.
14:04When it roasts, it's going to lose a bit of that fibrous quality.
14:08Sorry, I need to take bread out of the oven, if that's all right?
14:17Sorry.
14:19Didn't really set the timer right on the oven.
14:22So the outside doesn't look very pretty anymore, but the inside's still nice.
14:27Do you need help with anything?
14:29No.
14:30You don't have a spare, like, 20 minutes on you, do you?
14:32No.
14:39That looks good.
14:43Kristen's parsnip, Anna, isn't binding together, so she adds more weight.
14:52Lawrence brined his chicken, and now he's struggling to get his skin to crisp up.
14:58It's looking nice and juicy. It looks better on the inside than it does on the eye.
15:03Ah!
15:05So, Lawrence, you've got six minutes to the pass.
15:07Yes, chef.
15:09There's been a murder on the Orient Express.
15:13We need a world-class detective to solve the case.
15:16There's been a murder.
15:22Lawrence has made a Vadovan spice mix with herbs from the western end of the train's journey and curry powder
15:28from the east.
15:30All right, you're going to give that a little stir, stick it in the gravy jug.
15:35It feels like there's an attitude in the kitchen, though.
15:38Bread on the side plate, sir?
15:40Yeah, go for it, lad.
15:42Lawrence, you've got two minutes to the pass.
15:44I'm going to need one extra minute, chef.
15:45Oui.
15:48The fermented fennel has been roasted with more of his Vadovan spices.
15:53I'm just going to carve.
15:55The barley pilaf stuffed chicken thighs have been crisped up.
15:58Here we go.
16:00They look tasty, bro.
16:02And are topped with more truffle.
16:05Lawrence, you're two minutes over.
16:07I'm coming right up now, chef.
16:09Butners.
16:10Butners.
16:16The title of my dish is Murder Most Foul, and the inspiration is Kenneth Branagh.
16:22Served to Orient Express fashion with a glass of bubbly.
16:26Perfect. Should we go?
16:27Yeah. Thank you.
16:29Good luck, chef.
16:40See how it sauces up, shall we?
16:46In terms of your chicken, are you happy with your cook on that?
16:49Yeah, I think the breast was nice and juicy.
16:51And that skin on that chicken.
16:53And I think it could have done with being a little bit crispier.
16:58The chicken is good.
16:59I don't know if the skin has quite achieved the crispiness it was intending.
17:04And the cooking of the leg, are you happy with that?
17:06Yeah, I think it was really juicy.
17:08You've got that barley pilaf running through there.
17:10Mm-hmm.
17:10Are you happy with the way that it's formed together?
17:12It needed rest and longer, chef.
17:14And would it, like, held its shape a little bit more?
17:17The chicken's tasty.
17:19The thigh, the pilaf in the center is really good with the sauce.
17:23The fennel adds nice crunch.
17:24I think the sauce is nice.
17:27I think the sauce is nice and silky.
17:29It might have needed, like, a touch more acidity.
17:31The champagne in the sauce is a little bit lost.
17:34And were you happy with the cook on your bread?
17:36No.
17:37I would be gutted, too, about the bread.
17:39The inside's good.
17:40Yeah, the inside's really tasty.
17:42How would you score yourself?
17:43I think it's going to be a seven.
17:45And if I get to cook for the judges,
17:46I'll not make the mistakes that I made today.
17:49Give us a score.
17:50A seven.
17:51A seven.
17:52His vision for it is there,
17:53but I think he was just chasing his own tail.
17:58We've got the pannei station here.
18:00Firstly, fine.
18:01Secondly, course, okay?
18:04Kristen's helping with Callum's lamb shoulder croquettes.
18:08Are we looking, Callum?
18:10It's getting tight at the moment.
18:13You've got five minutes to the pass.
18:16He's really working on that sauce.
18:17He's trying to get it reduced, isn't he?
18:20Drop the croquettes.
18:21Happy days.
18:22Yeah.
18:23Yeah, perfect.
18:23Inspired by Kenneth Branagh's film Belfast,
18:26this dish remembers the streets I grew up on,
18:28a time when the troubles shadowed daily life,
18:30but people still found comfort around the table.
18:37Is that the Belfast brick?
18:39That is the Belfast brick.
18:40Callum, you've got two minutes to the pass, man.
18:43That's five minutes, okay, chef.
18:45We're going to give you those three extra minutes.
18:47Please make sure that everything is exactly how you want it.
18:49Yeah, heard.
18:51Can we get the carrots out of there, if possible, please?
18:54Yeah.
18:59Look, the croquette looks nice, actually, on the brick.
19:01Yeah, it does.
19:02It really pops on there.
19:03Pickled walnuts on top here.
19:08Parsnake crisps go with the parsnake puree.
19:11Callum, you've had your three minutes now.
19:13Break the carved lamb.
19:14We'll give two minutes, but if it goes past that,
19:16we might need to take your timing into consideration with scoring.
19:19Yes, chef.
19:21Confit leeks, potato fondants and dill emulsion.
19:30Okay, I'm saucing, so we'll go directly after.
19:35It's served just within the five minutes Jean can allow,
19:38at his discretion, to Belfast child by simple minds.
19:55My title is Streets of Home.
19:58Should we taste?
19:58Yeah, please.
19:59Yeah, you taste a bit too.
20:11That's definitely a bit of me on there.
20:13Yeah.
20:13It definitely screams Belfast.
20:14It screams Kenneth Branagh at the movie, the period of time.
20:21Cooking of your lamb, are you happy with that?
20:24Yeah, internally, it's nice.
20:26I think the fat could do with a slightly longer render.
20:31The cuisson of the lamb, it's blushing.
20:33He's not overcooked.
20:34It's beautiful.
20:35Mm-hm.
20:35It's done perfectly.
20:36I think just a little bit more salt on it.
20:39And your croquette on the side?
20:41I think it resembles the bread and the brown sauce
20:43that we would use at home for our stew.
20:45Is that how you wanted the lamb to come through
20:47in the middle of that croquette?
20:48Yeah, it's not far off.
20:49I think it could be a bit more impactful flavor-wise.
20:52I really like the croquette with the walnut sauce there.
20:55Impressive that he's recreated like a brown sauce flavor in that.
20:59Mm-hm.
21:01And your jus on the plate?
21:02I think it's good.
21:03It's well-reduced.
21:04I'm actually happy with my sauce today.
21:06Kellen, what would you score yourself on this dish?
21:07I think I should get a seven, hopefully.
21:09The cooking on the carrots a little bit on there,
21:12a bit more seasoning on the lamb there,
21:14and the inside of the croquette.
21:17Um, I'm gonna give it a seven.
21:19This is a really, really solid seven for me.
21:21Like, narrative really, really hit home.
21:23The centre of the leek and the carrot were just quite hard.
21:29My annas are falling apart here, yay.
21:31Do you have another basket?
21:33Oh, well.
21:35Kristen's parsnip annas haven't bound together.
21:39How are you getting on?
21:40Hi!
21:41Can I help?
21:42Um, I'm just gonna pop my annas in the pan rather.
21:45Wait.
21:45Yeah.
21:47As she barbecues her pork cheek,
21:50Lawrence blitzes the mushroom puree
21:53and Callum fries crispy parsnips.
21:57Kristen, you have six minutes to the pass.
21:59I'm gonna need, like, five minutes extra.
22:03Okay, so you're just gonna glaze this nicely.
22:06Yeah.
22:06Wait.
22:06Ready for the blood and gall.
22:08Oh, gosh.
22:09I forgot about the gall.
22:11The cheeks are made blood red with teriyaki glaze.
22:15There we go.
22:17And the pork loin mosaic is given a final charring.
22:22Okay.
22:23I'm gonna need to plate up my annas now.
22:28You got one minute left to the pass,
22:30and then you wanted those extra five minutes.
22:32Yes, chef.
22:34She doesn't have time to taste anything.
22:36No.
22:37Mushroom puree and bone marrow fried mushrooms top the anna.
22:42Just pop the cheeks on top of the mushroom over here, okay?
22:45You got two, chef?
22:46Yeah.
22:48Finally, it's crispy parsnips, nasturtiums and microgreens.
22:53There we go.
22:53Oh, my hands are shaking.
22:55Then it's served with dimmed lights and music to match the horror theme.
23:00Oh, my God, the music.
23:02Ooh.
23:09There we go.
23:10Wow.
23:11Naughty.
23:13So the dish is called The Offering, and it's inspired by Northern Irish director John Wright,
23:18and his film, Unwelcome.
23:20Should we go taste?
23:20Let's go.
23:22Good luck.
23:22All right.
23:22Good luck.
23:22Thank you so much, guys.
23:35Appropriately gory.
23:37Yeah.
23:37Great, great theater.
23:38Head to brief.
23:39Should we taste?
23:40Yes.
23:45Starting off with your mosaic.
23:46Are you happy with the cooking of that pork inside the loin?
23:49I think it's a bit inconsistent because of the sizing of everything.
23:54The mosaic is nice.
23:56It's a bit dry.
23:57Yeah.
23:57Good, proper pouring sauce would be really good at this point.
24:00Yeah.
24:03The pork cheek on the side of that, are you happy with the cook on that?
24:05Yes.
24:05The caramelization on the barbecue with the teriyaki falls apart in your mouth, which is really
24:09good.
24:10Way a nice smoky flavor.
24:12The cheek was, like, nice and tender in the middle.
24:14I think that the parsnip Anna wasn't executed the way she would have liked.
24:21Your mushroom puree, are you happy with the consistency of that?
24:24No, I'm not happy with the consistency of that.
24:26I think it should have been blended a bit more.
24:28And then if you were going to score yourself out of ten?
24:30I think I'd give myself a seven because of the Anna not being fried and crisp.
24:35And then also the consistency of the loin, it could have been a bit more succulent.
24:39Erm, I'd probably say the pleat of foods is six, but I'm going to round it up to a seven
24:42because of the whole idea.
24:43Yeah.
24:44I would agree with a seven.
24:49Hi.
24:50How was that?
24:51Oh, my goodness.
24:53Yeah.
24:53You don't realize how, like, how much you catch in your tail.
24:56You know, we've pissed ourselves.
24:57It's a tough kitchen.
24:58You're by yourself.
24:59In a professional kitchen, you've got a team of four, five, six, seven.
25:02So, John, how are you feeling at the end of main course?
25:05I feel like they've definitely stepped up the game a lot more.
25:07There was definitely really good ties to the brief.
25:10Now, when it came to the food, though...
25:12Again, technical errors.
25:13I think there was three dishes there that have really good bones in them.
25:16They just need to be gnawed out a bit and kind of restructured.
25:20Kristen and Callum are currently on 11, whilst Lawrence is on 15.
25:31All three of you brought strong, connected storytelling to the pass.
25:36Lawrence, for your dish, murder most foul.
25:41I think you had a really good link to the brief, and you really took us on that train journey
25:45along on the pass.
25:47The chicken breast was cooked really well, but that skin was just lacking that final finish.
25:52I think your chicken leg, unfortunately, was not evenly rolled.
25:55I could maybe suggest getting it rolled really tight, steaming it up, and then finishing it in that pan to
26:00get that skin nice and crispy.
26:02Your chicken butter sauce had a really good flavour. It was just a touch thick.
26:07Your Turkish bread, I really missed that grape molasses on top.
26:10I think maybe making that bread a little bit smaller will also just help on your dish.
26:17Callum, for your dish, streets of home.
26:20I could really feel the heartstrings pulling, and I love that you brought yourself onto the pass today.
26:27Your lamb rump had a good croissant and with decent seasoning.
26:30I just think your fat needed a lot more rendering.
26:33Your croquette was quite overly shredded and got a bit pasty, but I think you really achieved that overall bread
26:39feeling that you wanted on the outside.
26:41Your carrot garnish, unfortunately, was just way too firm.
26:44Your confit leek was just a bit too bulky.
26:46Your lamb jus was tasty, really punchy, but bordering on that over-reduced.
26:51I think you have a really good basis for a dish here.
26:54We just need a little bit of that finesse.
26:58Kristin, for your dish, the offering.
27:02There was gore, and it was imaginative.
27:05The best thing on this plate for me was your pork cheek.
27:07Soft, giving, and that barbecue flavor that came through was sensational.
27:12Unfortunately, the main part, your pork loin, it didn't hold up very well.
27:17I think you need to reconsider the whole piece of this pork using either bigger chunks of meat and a
27:21lot less mosaicing.
27:22Yeah.
27:24Your teriyaki glaze, unfortunately, wasn't a sauce for me on this plate.
27:27And this plate is just crying out for that sauce.
27:30Your parser panna wasn't pressed enough, and there wasn't enough seasoning all the way through.
27:35Again, it just needs more refinement.
27:38So, to the scores.
27:41Callum.
27:44I'm giving you...
27:47..a six.
27:50Callum, we asked you for personality and emotional connection, and we absolutely did get that.
27:56Lawrence.
27:59I'm scoring you...
28:02..a seven.
28:04It had great impact.
28:06You listened to all of the little tweaks and tips that your veteran has given you.
28:10I think it could really go far.
28:12Wait.
28:13Kristin.
28:16I'm scoring you...
28:20..five.
28:22Next, it's the dessert courses, and these scores are very, very tight, people.
28:28Good luck with the sweet part of the menu.
28:34How are you feeling?
28:35It probably was a six.
28:37Yeah.
28:38As soon as you got mine open, I was like, ugh.
28:41That's the pressure of this kitchen.
28:42Yeah.
28:48Pretty disappointing, to be honest.
28:50I still feel like I've got a lot of stuff to prove to myself.
28:55Six is fair.
28:56It's anyone's game at the moment, and Kristin is a pastry chef.
29:01There's only one point between me and Callum, and I'm going to do everything in my power to make sure
29:05I beat him in the dessert challenge.
29:09It's the pre-dessert when the chefs need to delight both of our veterans with a refreshing mouthful.
29:18Both veterans will be tasting the pre-desserts blind, and their placings will decide any tie-break.
29:24We're just getting our sorbet on. Lime sorbet, nice and clean, fresh.
29:30The title is Fifty Shades, and the inspiration is the actor, Jamie Dornan.
29:35Yes.
29:35Who starred in Fifty Shades of Grey.
29:37We've got a honey twill, which is going to be shaped in a feather.
29:41Oh, a little tickly.
29:42It's going to tickle him in the red room.
29:44And then we've got a nice, clean lime sorbet.
29:47Nice.
29:47Got some passion fruit and some candied lime.
29:53He adds lime juice and zest to finish his sorbet.
29:58Cross your fingers that this gets set for me.
30:03I'm starting with my milk and honey sorbet.
30:06We're just adding some glucose, some sugar, some honey.
30:08It's like chemistry.
30:10And I love chemistry in high school.
30:14Kristen's making To Be Hunted, inspired by Liam Neeson's role in The Grey, in which he was hunted by wolves
30:21in Alaska.
30:23The dish is essentially where someone would hide if they were being hunted by wolves.
30:28I'm going to make the dish look like a glaciered mountaintop.
30:31Oh.
30:31So we have a milk and honey sorbet, yuzu fennel lime curd.
30:35Then we have milk and honey snow with a little bit of fresh lime zest in it.
30:39Then it's going with a meringue shards on top.
30:42A meringue shard on the top.
30:44OK, I've got you.
30:48Let's go.
30:49Oh.
30:53So this is the base of my dessert, strawberry posset.
30:58Laurence's inspiration is the Belfast-manufactured DeLorean car, featured in the Back to the Future films.
31:04So the title of my dish is 88 mousse per hour.
31:08So it's 88 miles per hour is what the car needed to get to in order to transport back in
31:13time.
31:13To travel through time.
31:14Yeah.
31:14And I'm going to transport us back to the 1950s and we're going to have a strawberry milkshake.
31:20OK.
31:21The base is going to be a strawberry posset, almond and white chocolate and Szechuan pepper crumb.
31:26Oh.
31:26And it's got like a zingy lemon foam.
31:28Just like three textures.
31:30Boom, boom, boom.
31:33I'm just getting my almond crumb together.
31:37The Szechuan pepper gives you a little numbing effect and then I'm going to put some crackling candy in there,
31:41a really zingy lemon foam, so that your whole mouth feels like it's been transported back in time.
31:50Kristin's onto her lime and fennel curd.
31:53Ugh.
31:55I forgot to add the fennel to it.
32:00How are you guys looking for time?
32:02I just need a check with sorbet.
32:06It's still liquid.
32:07Sorry?
32:08Still liquid.
32:09All right, lovely chef, you've got seven minutes to the pass.
32:12Oh, I'm worried.
32:15There's another way I know how to do it.
32:16OK, so, get a bowl.
32:18Yeah.
32:18Get a whisk.
32:20Oh, you're going to do liquid nitrogen situation?
32:22Yes.
32:25That's serious.
32:26OK.
32:28OK, stop.
32:30I mean, it's classic Great British menu dessert drama.
32:34There we go, there we go.
32:37Lawrence adds his crumb.
32:40Now, one minute, I'm going to give you one minute from now.
32:43Callum covers macerated strawberries with passion fruit and candied lime.
32:4945 seconds left.
32:5145 seconds, OK.
32:52Let's do this.
32:54Kristin tops curd and labneh with milk and honey sorbet.
32:5915 seconds, chef.
33:08All right, let's go.
33:10Come on, then.
33:11Woof.
33:15You've got a sorbet on, Ian.
33:16You've got a sorbet on.
33:17You've got a sorbet on.
33:19I bring delights.
33:20Wow.
33:22So this is 88 mousse per hour.
33:26It's inspired by the DeLorean.
33:32Mmm.
33:37Popping candy is quite poppy.
33:43Ooh.
33:44Popping.
33:45Sashman comes through.
33:47Crunch, acidity, cleanses the palate.
33:49It's a bit sweet for me, but...
33:52But...
33:52Yep.
33:52Yeah, it's not really cutting through on your tongue.
33:58It's Fifty Shades in celebration of Jamie Dornan in Fifty Shades of Grey.
34:02That's nice and refreshing, yeah.
34:05Well, I like the bitterness of the lime zest.
34:07Yeah.
34:09Love it sorbet.
34:10It's nice and clean.
34:12The lime and the bech and frug are so good together.
34:15Lovely texture off that honey twill.
34:17It doesn't really need the twill, but...
34:18Nice little bit texture, though.
34:20Yeah.
34:21It does need a little bit of texture.
34:27This is called To Be Hunted, and it's from a Liam Neeson movie.
34:32That curd's really nice.
34:33Yeah.
34:35Mmm.
34:35Meringue's a bit big, though.
34:38I love the zingy palate cleanser, and not too sweet, either.
34:41That's really nice.
34:42So, now I would like you to rank them.
34:45I think we're saying the milkshake in third.
34:49Second.
34:50And then this one's got to be first up for us.
34:53Now, can you guess who made which pre-dessert?
34:57I think Callum, Kristen, Lawrence.
35:01Yeah, that was definitely, I think, definitely Lawrence.
35:03I'm thinking Callum, Kristen.
35:07You're incorrect.
35:08Both of us, OK.
35:09Yes.
35:09You have...
35:11Lawrence.
35:12Oh, really? Oh, wow, OK.
35:14Callum.
35:15OK.
35:16Kristen.
35:17Well...
35:17It's an eight pastry chef.
35:18It fills me with joy for the next course.
35:21It fills you with joy.
35:29It's Sally's turn to judge.
35:31They don't know it, but the pre-dessert result means Kristen would go through if the scores are tied.
35:38May the best cook win.
35:39Yes.
35:39And best of luck.
35:40All right, let's go.
35:43Kristen's starting with both a cremo and a coconut jelly.
35:46Oh, look.
35:48Oh.
35:50It's no bigger we have enough.
35:52She's been inspired by Ashlyn Clark's horror film in a religious setting, which she's depicting as a dark secret hidden
36:00beneath a white veil.
36:04The title of the dish is called Behind the Veil, and it is inspired by The Devil's Doorway.
36:10Yeah, here we go.
36:11Nice light and triple.
36:12Here we go.
36:13Perky perky.
36:14So, how are you going to put this on the plate, Kristen?
36:16So, underneath the veil you'll have the dark flavours.
36:19So, I have a burnt vanilla financier, a dark chocolate cremo, a smoked woodruff mousse, the better sour cherry gel.
36:29Yum.
36:29Okay, and then what's the veil element going to be?
36:31So, the veil element I'm doing right now, it's going to be coconut lime, clean flavours, so it's like the
36:37pure flavours that you'd get.
36:38What's the most worrying thing on this?
36:40Um, it's just making sure that the veil doesn't break.
36:43Well, we wish you lots of luck, Chef.
36:45Thank you so much.
36:45Cannot wait to see it.
36:47Thanks, Kristen.
36:49She thinly spreads the jelly to create the translucent veil.
36:54I'm just taking out the bubbles because it needs to look clean.
37:00Laurence's film is by Belfast directors Lisa Barros-Desar and Glenn Leyburn.
37:07So, the inspiration is Good Vibrations.
37:10Right.
37:10And that's based on Terry Hooley's record shop, which really, really brought the punk scene to, like, Belfast.
37:17Legendary.
37:17Legendary.
37:18Legendary shop.
37:18Yeah.
37:19This is called Food Vibrations.
37:21I'm constructing an Intramont, which is going to have a white chocolate and pistachio and Fouillotine base.
37:27And then I've got a nice tart damson jam.
37:30It's going to be encased in a white chocolate and pistachio mousse.
37:33And the outside we've got a real dark chocolate mirror glaze.
37:37I've got little Italian meringue studs.
37:39So, I'm going to try to replicate the look of a punk's leather jacket.
37:43Oh.
37:43Oh.
37:44An Entreme is a multi-layered dessert wrapped in a mousse and a glaze, and he's starting with
37:51the base.
37:52So, I've got white chocolate and pistachio paste.
37:55I'm going to mix it with some Fouillotine.
37:59So, I'm going to get my cream whipped to soft peaks for my parfait.
38:06The inspiration is the same as Lauren's.
38:10Oh, good vibrations.
38:10Good vibrations.
38:12Love a battle.
38:13So, we have a white chocolate parfait.
38:15We've got some compressed blackberries, blackberry gel, white chocolate arrow, lemon curd, apple
38:20sorbet.
38:20Okay.
38:21The dish is called Smash the Silence.
38:22So, the whole concept is that we have a smashable record on top.
38:26What are you making that of?
38:27So, we've got white chocolate.
38:29I'm obviously tempering it.
38:30How many times have you practiced tempering chocolate?
38:3220, 30.
38:33Good.
38:33Okay, that's a good number.
38:34Best of luck, everyone.
38:35Thank you so much.
38:36Best of luck, chefs.
38:36We'll see you soon.
38:39This is the first stage of tempering my edible record.
38:46This is my mirror glaze, which is fundamental to get the theme of the leather jacket and
38:51the punk across.
38:54I think it's pretty risky trying to make a leather jacket out of a dessert, because unless
39:00it's very precise, it could just look a bit of a mess.
39:03Yes.
39:04He's also planning to create a Mohican from an ice cream.
39:09So, I've just added my white miso to my burnt honey ice cream.
39:14And he's brought his own machine to churn it.
39:19Ooh.
39:20Kristen's adding oil and glitter to her jelly veil.
39:25The veil is made out of the jelly.
39:26So, if it's too soft, it will disintegrate over the dish.
39:29And if it's over-set, then it will take away the lovely texture of what we're looking for
39:34in a jelly.
39:35Don't want to put it in the freezer, because then it might freeze.
39:37Don't want to put it in the fridge, because it might set too hard.
39:39So, I'm just leaving it there.
39:43Callum's mixing hot sugar syrup into whipped egg yolks for his white chocolate parfait.
39:49It's important to go really slowly at this process, just so it all comes together.
39:54This is basically just cooking the egg yolk, which is going to set the parfait.
39:57OK.
39:58He's got white chocolate in a few places here, so...
40:01So, there's three white chocolate elements.
40:03He's going to just really to pare back the sweetness on everything else he puts on this
40:07dish to balance it all.
40:11I'm quite happy with him.
40:14Mmm.
40:17Kristen gets the bubbles out of her chocolate cremo and works on her cherry gel.
40:23The sour should, like, smack him in the face a bit.
40:28The sour!
40:32At home in Fermanagh, she heads up an all-woman kitchen, a contrast to the places she trained
40:37in.
40:39Most of the times I would be the only female in the kitchen, and I'd always be pushed to
40:42pastry.
40:44It's just like, you have dainty hands.
40:49I would really love for there to be a louder voice for females in the chef industry.
40:57I'm not just doing this for me, like, for the girls in the kitchen that I work with.
41:01It feels like you have sisters, but you have someone who has your back.
41:07This place is not only, like, a workplace for me, it's a place for growth, and this is where
41:12I've learned to be more creative and more of my own person as a chef.
41:23Come in.
41:26She's baked her vanilla and coconut financier.
41:31Why do you listen to your sponge?
41:33Um, do you have it for cooking or not?
41:36Callum's making an apple sorbet for his record-shot dessert.
41:41So we've got lamb's lettuce, we've got spinach.
41:46I want to have a really sharp green colour here.
41:52Green.
41:53It's giving punk.
41:58I haven't used this machine before.
42:00I poured it in, came out the bottom, but it's gotta be okay.
42:04It's gotta be okay.
42:10Would you be free to help me for about 20 seconds?
42:13Yes.
42:13So what am I doing?
42:14So just, like, slowly, like, one spoonful at a time, yeah, just like that.
42:17Oh, okay.
42:18But it's thick.
42:19Okay, yeah, keep going.
42:21Lawrence with cream and sugar for his mousse as pistachio and white chocolate paste is added.
42:26Go, er, go break quicker, chef, please.
42:29Here we go.
42:30Cheers.
42:31Wait.
42:32I'm just checking the temperature of my chocolate.
42:35It's been in there a while now.
42:38Erm, I want 45 degrees.
42:41Yeah, it's not quite, it's 41.
42:44How's it all going?
42:45Erm, I think everything's going to plan.
42:47The sorbet's worked.
42:48So we've got lamb's lettuce and spinach in there.
42:51What's made you use that?
42:52It just gives it that depth of colour and that little bit of finish on the tongue for me.
42:56Okay.
42:58It's supposed to be a green apple sorbet but I'm actually getting more of the spinach flavour through.
43:04Okay, lemon curd.
43:07Needs one more lemon, sis.
43:08I just want this to be really punchy.
43:13How are you getting on, Lawrence?
43:15Yeah, I'm good, chef.
43:16Yeah?
43:16Have you got something for me to try?
43:18Yeah, I've got my burnt honey and miso ice cream here.
43:21Fantastic, okay.
43:21I think the flavours are there.
43:23There's like bitter notes, there's sweet notes and there's a savoury note as well.
43:26Are you getting the miso's coming through now?
43:28Yeah.
43:28Great stuff.
43:29Great stuff.
43:31His next job is to pipe the mousse.
43:40Basically I just split my mousse.
43:42It's just quite difficult to kind of work something warm into like soft peak cream.
43:47So basically I've got one more go at it and then I'm going to have to serve one of them.
43:51So hopefully this one really works out well.
43:59Kristin is making a woodruff mousse for her dish of purity and darkness.
44:04Once into set, she tackles a tonka bean and sesame seed brittle.
44:11Looks dark and gloomy.
44:14Talk to me about this veil.
44:15Yes.
44:16Do you want me to come and look at this?
44:17Yeah, where is it?
44:18Oh, it's over here.
44:21Look, this was the trial run.
44:23Have you set these with gelatin or agar?
44:25A light touch of both to get it at the right consistency.
44:28Yeah.
44:29Okay.
44:35Yeah, baby.
44:38Callum's second white chocolate element is the aerated bar.
44:42The tempered chocolate for his vinyl discs is also ready.
44:46I'm going to get my middle of my record done now.
44:50Shine looks good.
44:56Laurence has a dams and jams centre to his new mousse before the foyer team.
45:06The pan was up in the glass cellar, so the chocolate went everywhere.
45:11But I have enough chocolate to do enough.
45:16Kristin begins plating behind the veil with the sour cherry gel and financiers.
45:23Oh.
45:24Oh.
45:25Very churchy.
45:26Okay, Kristin, you've got five minutes.
45:31Next, chocolate cremo.
45:35Oh, that's good.
45:36She's come alive, hasn't she?
45:37Yeah.
45:39Woodruff mousse.
45:41Are you wanting the brittle down the side here?
45:43I'm just going to put the brittle up high, as high as you can.
45:49Nectarine compressed in whiskey syrup, followed by the veil.
45:54Just bring a plate over here.
45:55Yeah, cool.
45:55And then I'll put this on, okay?
45:59Yeah, that's great.
46:00Amazing.
46:01And again, and again, and again.
46:02Come on.
46:02Yeah, yeah.
46:03Looks great.
46:04Oh, my hands are shaking.
46:08Oh, wow.
46:09Goodness.
46:10Look at that.
46:11The title of the dish is called Behind the Veil, and the inspiration is Northern Irish director,
46:17Aisling Clarke, and the film is Devil's Doorway.
46:20Very atmospheric.
46:20I know, it is, isn't it?
46:22Good luck, chef.
46:33What do you think about the impact on the plate?
46:35I think it's delicate, really dainty.
46:38Do you think the texture of the veil came the way you want it?
46:41Yes, nice and thin, doesn't overpower the dish at all.
46:45And the creme-o?
46:46Yes, like a nice, smooth, sulky texture.
46:51The creme-o is lovely.
46:52Yeah, yeah.
46:53Really nice and airy.
46:54The mousse is nice.
46:55Mm-hmm.
46:55Very light.
46:56Do you think the flavour of the woodruff comes through?
47:00Not necessarily.
47:01It's like the stepping stones of the other flavours, so it enhances the other flavours.
47:04And the sour cherry gel, do you think that's bringing the acidity that you wanted to the dish?
47:09Oh, yes.
47:09I think it was lovely, very light, delicate, quite well balanced, maybe a bit more sharpness in it, for me.
47:15What would you give yourself?
47:17I would give myself a seven.
47:19I think I could make it look a bit more prettier on the outside.
47:24Eight.
47:25Yeah, I'd give it an eight as well.
47:26Just, I think every mouthful needs to have a bit more of that texture into it.
47:30Right.
47:30But it's really lovely, I could probably eat a mountain of that, to be honest.
47:33I mean, I could.
47:34All right, I know you've both got a lot to do.
47:35Off you go.
47:36Ha-ha!
47:40Ha-ha!
47:42Brrrrrr!
47:42Brrrrrr!
47:42Brrrrrrrr!
47:45Brrrrrr!
47:45Brrrrrrrr!
47:45Brrrrrrrrrrrrrr!
47:53Brrrrrrrrrr!
47:53cake think it's most split as well borderline borderline he starts to
48:04decorate the leather jacket with Italian meringue studs anarchy in the gym look at
48:12that Lawrence you've got six minutes wait that's a power stance if ever I've seen
48:23honey he's styling a mohican from the honey and miso ice cream bee pollen and to jetty flowers
48:31it's not working it's not it's not it's not the worst it's served to classic punk tune teenage
48:41kicks yeah looks great my dish is called food vibrations and you're here to unlock your
48:53inner punk haha and you're going to spray your initials on our alleyway nice get it
49:03out of here chef marvellous cheers thank you is it giving leather jacket it's kind of yes
49:18kind of evoking it in some kind of way so the ice cream how do you think that turned out
49:25maybe it
49:26should have been set a little bit harder but I think it's a really really lovely texture it's
49:29like super smooth super silky the ice cream hasn't held very well no but the savoriness of the me so
49:39actually works very well and the moose is that the consistency you were going for and no it's not
49:46the consistency I was going for it should be super light and airy and super velvety for to fail twice
49:52and the bounce back and get that set and layered you're quite impressed yeah and there for your team
49:59base is that the thickness you're after yeah if you make it any thinner it's not going to have the
50:04effect of the texture it's a lot of strong flavors it's really tasty it's balanced yeah it's a nine for
50:13me do you think it's an eight this is a pity that the moose is a bit split mm-hmm
50:18if I'd said that moose I
50:20think it would have been a nine with the theater and everything I'm hoping to scrape an eight but
50:24it's probably going to be there's probably a seven right let's go Callum's colored more tempered white
50:34chocolate with black dyed cocoa powder for his record okay Callum you've got four minutes left yep
50:42what a nice sample of artwork yeah white chocolate parfait white chocolate arrow apple sorbet
50:48we have blackberries one two yeah please first compressed blackberries lemon curd aerated white
50:56chocolate and there's a wee bit of gold beautiful Callum you've got two minutes I might need two more
51:04please no problem at all take your time get it perfect thank you wee bit of white chocolate this
51:10is going to be the glue okay yeah to stick record the record wait finally white chocolate parfait
51:23and apple sorbet that is good I like that it's served to Belfast punk band the outcasts
51:44the name of my dessert is smash the silence and it is inspired by the film good vibrations okay which
51:52one do you want to take this one please yeah all right shall I smash the silence please
52:09is that how you wanted it to go when you smashed into it um probably more crack to be honest
52:14I think
52:14visually it's very good at the temper probably wasn't perfect he's got no crack on him yeah
52:22so did the white chocolate parfait come out the way you want it yeah it's smooth it's not grainy
52:30his parfait is really nice there's a lot of it yeah there's a lot of it and it's very sweet
52:36and this green apple sorbet do you think that brings the right amount of acidity to the dish it gives
52:43more freshness for me where's the lemon cook it's in there probably not enough I think I just wanted a
52:52bit
52:52more that curd on the plate just like yeah cuts to do all of that sweetness with acidity is there
52:57anything you'd change the apple sorbet could have bit more apple and snap air chocolate so what would
53:03you score yourself a high seven and see it's six it's quite a lot of white chocolate to me I
53:11think
53:11if we add more of the blackberry there I'm gonna give it a six it's just the balance of sweetness
53:16to
53:17acidity is a bit off and also the temper chocolate relief to get that over with yeah can you gauge
53:27how
53:27Sally like that ah no I think there's certainly one nudging out above the rest and that's Christian
53:36and that's Christian Christian looks a lot more at home for me but I walked in the other two seemed
53:39a
53:40lot more panic today they both have flaws I mean I have no idea oh I think all week there's
53:45Lawrence
53:45has been in the lead but then his desserts let him down today so where does that leave him as
53:51the
53:51score stand Lawrence is in the lead on 22 Callum is on 17 and Christian is on 16 there was
54:00some
54:00wonderful nostalgia and also a brooding connection to our movie theme I really enjoyed the storytelling
54:08thank you Kristen for your dish behind the veil I love the cremo silky rich chocolatey and yet still
54:18really light the moose did taste good but the woodruff just didn't quite come through the brittle
54:25because a touch on the thick side you can maybe just make it a little bit thinner the veil was
54:31really
54:31cleverly done the texture was perfect I think it could just do a little pinch of sugar and a little
54:36pinch of salt just lift it a little bit the compressed nectarine did add acidity and freshness but I would
54:43be tempted maybe to use cherry just to tie it in with the dark theme of the dish I do
54:48think overall
54:49it needs to be a bit bigger I'd maybe try making one big piece of financier as the base and
54:55then building
54:56the rest on top thank you Lawrence for your dish food vibrations the best element for me on this dish
55:05was your ice cream it was starting to melt a little bit but I love the savory miso and the
55:11burnt notes in the
55:12honey the four your team base added a really lovely crunchy element to the dish it was just a bit
55:18too
55:18thick the Italian meringue studs didn't really have the impact that I think you were going for I'd actually
55:25suggest using silver sugar pearl balls instead as you know the real issue on the plate was your mousse
55:32it had split this was the main part so it did kind of ruin the dish for me unfortunately for
55:38me there
55:39were just too many flavors I'd maybe lose the pistachio in the mousse column for your dish smash the silence
55:50it felt like good vibrations it was playful and cheerful the lemon curd was delicious but there
55:56just wasn't enough of it the same with the blackberry gel the white chocolate parfait had a lovely texture and
56:03it wasn't too sweet the chocolate record was a great idea but it just wasn't tempered correctly and it
56:10lacked the snap and the shine that I was looking for I was worried about the balance of this dish
56:16unfortunately it was too sweet with that white chocolate record I'd make it out of dark chocolate so
56:25to the scores Lawrence I'm giving you a six I thoroughly enjoyed your filmic connection if you make the
56:40necessary changes I think this could be a really great dish column I'm scoring you a six really ambitious
56:53I love the nostalgia I found it quite heady actually it was emotional Kristen I'm scoring you
57:04an eight so I'm so sorry Callum you will be leaving us we have absolutely loved having you in the
57:13kitchen
57:13and please come back again yeah commiserations Callum I really did enjoy tasting your dishes this week and
57:20you've been a pleasure to have in the kitchen thank you Lawrence and Kristen take on all the advice
57:24you've got a really big day ahead of you tomorrow cooking tomorrow is tough for those judges don't
57:29underestimate it good luck guys good luck thank you very much chef
57:33well done you deserve that
57:36oh my gosh
57:38yeah you did really well mate you come back stronger
57:43disappointed to be honest but proud of myself what I achieved this week I've learned so much I've met
57:47great chefs and it's been a privilege they said my school lost I couldn't count the nerves were here and
57:54I was overthinking everything and I was like am I out and then Andy was like Kristen's second I was
57:58like oh my goodness
58:01I'm really happy to get a chance to cook for the judges based on the way I've cooked this week
58:05I think I'm in a strong
58:06position to succeed I have what it takes to win I just need to apply myself if I was to
58:12have a bet on
58:12it I would go Lawrence but Christian is a phenomenal pastry chef she picked me to the post today so
58:17Lawrence
58:18needs to watch his back
58:22Lawrence how you getting on panic stage yeah just didn't reset the machine properly
58:44you
58:45you
58:47you
58:48you
58:49you
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