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#movie #hotdrama2026 #trending #bestmovie2026 #Great British Menu S21E04 Scot Episode 4 Engsub - BEST MOVIE 2026
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00:02This week in the Great British Menu Kitchen.
00:06Four talented chefs from Scotland take up the challenge.
00:12This year using movies as their inspiration.
00:17The UK's finest chefs are competing over six courses for the ultimate accolade.
00:23Cooking at a star-studded banquet at Liverpool's St George's Hall.
00:29They'll need blockbuster dishes to impress their mentors,
00:33veterans of the competition, both trusted old hands and new faces
00:38who will eliminate the lowest scoring chefs each day.
00:42Until the final two face our exacting cast of judges.
00:47It's interesting. Just perfect. That's delicious, yeah.
00:49Who will add their name to the glittering list of Great British Menu winners.
00:55I'm just a girl standing in front of George asking to love my food.
01:12This week the top chefs from Scotland are competing to win a place at finals.
01:16With dishes inspired by iconic movies from their nation,
01:20will they bring the box office magic that we're looking for?
01:26First to arrive, Edinburgh-based chef Jun Ao was named best Asian chef in Scotland in 2025.
01:33I believe that my style of bringing British ingredients and using Asian flair
01:39will give me a bit of an edge in this competition.
01:43Next up is Ori Shand, a Michelin-trained chef now leading one of Scotland's top catering companies.
01:50I'm just going to take it stage by stage this week.
01:53And my main goal is to cook my whole menu.
01:56Hi there. Hey. I'm Ori. Nice to meet you. Hi Jun. Nice to meet you.
02:00This is pretty surreal. I know. It's bigger than you think, you know.
02:05From India to Glasgow is Chef Rohan Wadke, gold winner at the 2025 UK Curry Championships.
02:13I more cook my food from my heart and my soul.
02:16That's one of the key things for my food.
02:18Good morning, chefs. How are you? Good morning.
02:20Yeah, good. You? Yeah, good. A little bit nervous but getting there.
02:24And returning is Hannah Rose from St Andrews, a head chef on a superyacht seeking redemption.
02:31My goal for the competition is to cook my entire menu and hopefully cook for the judges.
02:35I want to show what I've got and hope that that's enough to get all the way.
02:40Hiya. Hello. How are you? Good morning. How are you?
02:43Yeah, good, thank you. You feeling nervous at all?
02:45Yeah. Not as much as last year but, yeah, no, I'm good. It's nice to be back.
02:48Oh, you were the second time? Yeah, I was here last year.
02:50Bye. Greetings, chefs from Scotland. How are you feeling?
02:54Yeah, good. Nervous.
02:56Hello, Hannah. Hello. How are you, my sweet? I'm so happy to be back.
03:00Very, very thrilled to be welcoming brand new chefs to the Great British Menu Kitchen.
03:05So, chefs, as always, we are going to begin with the canapé.
03:09Your canapé is your calling card here at Great British Menu.
03:12It's the first time any of us will try your food.
03:16And when I say us, I mean your veteran.
03:18All right, chefs, I'll see you very soon. Thank you. Thank you.
03:21Thank you. Canapés aren't scored, but in a tie,
03:26the veteran judge will use them to decide who stays or who goes.
03:30Does anybody else need the oven for canapé?
03:32For her canapé, Hannah is preparing a classic prawn toast.
03:37So, I have the bread dough, which is going to be the base of the prawn toast.
03:42Ooh, ooh, ooh.
03:44So, I'm just going to chop some mushrooms.
03:47Jen is preparing a pastry cone layered with mushroom ragout and whipped sesame tofu.
03:53It's authentic Asian flavours with a little bit of a twist.
03:57I'm, like, peeling garlic and Ori is just absolutely blitzing through his stuff.
04:03It's so focused.
04:06My canapé is an IPA crustade with caramelised onions, aged beef tartare and bernese.
04:14Rohan's canapé of deep-fried cauliflower is topped with a sweet, sour and spicy sauce.
04:20This canopy is the tribute to all the street vendors who are working so hard.
04:26Hello, chefs. How are you getting on?
04:28Great, Andy.
04:29OK, we have a veteran on the way. It's exciting, no?
04:33Yes, very.
04:33Yes.
04:34I'm going to give you a few names.
04:37Spencer Metzger, Adam Handling, Simon Rogan.
04:41Jun, who would you like to walk through that door?
04:43Probably Adam.
04:44He's very, like, modern British, very in the forefront of that kind of style of cooking.
04:49It'd be pretty cool to get Spencer Metzger just because of how well he's done in the competition.
04:52Favourite for me would probably have to be Spencer.
04:55I think anybody will be sweating.
05:00All right, chefs, I've got you all up at the same time.
05:04Are you guys all good for two minutes?
05:06Yes.
05:07I'm going to plate with one minute to go.
05:08Oh.
05:09About to enter the Great British Menu kitchen is Dundee's finest.
05:14Hannah, are you going to be ready?
05:15Yes.
05:15Holder of a Michelin star since 2022.
05:22All right, that's it.
05:23Time's up, everybody.
05:25Crown Great British Menu champion of champions in 2023.
05:30It's Adam Handling.
05:32How are we?
05:33Hi, chef. How are you?
05:35Hi, chef.
05:36How are you?
05:36I'm grand. How are you, darling?
05:38I always love being back in this kitchen.
05:39So we've got an IPA crustade with onion, steak and berenese.
05:47What do you have here?
05:48I have a maple tofu cone with whipped sesame tofu and mushroom dobanjang ragu.
06:00Hello.
06:01Hello.
06:01We have a prawn toast with a Thai Asian style dressing with sesame oil.
06:11Hello, chef.
06:12I've got cauliflower manchurian for you.
06:20So, Adam, what are you expecting from this chef?
06:23I think this brief this year is really exciting because you can be as creative as possible.
06:29Celebrating movies, movie makers and, of course, Scotland needs to be fireworks.
06:33You ready for fireworks?
06:35Yeah.
06:35Yeah.
06:36Good luck, chef. See you back here soon.
06:38Thanks.
06:41That was super intense, was it?
06:42Oh, yeah.
06:44I said that he was my preferred judge.
06:46So when he came out, I was like, oh, this is great.
06:49He's obviously a passionate Scotsman.
06:51And I think the fact that he's been to the banquet with a dish, you know, it'd be good to
06:55follow in his footsteps.
06:56I think my main competition is possibly Ori.
06:59He seems like a very well-established chef.
07:01Ori and Hana, because that's two of them are definitely a tough competitor for me.
07:07Now, I'd like you to rank them in order of preference.
07:10I would give Rohan fourth.
07:11A touch on the messier side to eat it, but it had lots of flavour.
07:15I want to say it tastes like my local Chinese, but not in an offensive way, in the best way
07:19possible.
07:20No, I know.
07:20That sauce is so good.
07:22Third, I would give to Hana for her toast.
07:24Flavours you remember growing up.
07:26I thought it was very simple, but very tasty.
07:29No, it's delicious.
07:30It's very Asian, these kind of things.
07:31Second, I'd give Ori.
07:32I love the fact it was crispy on the outside, and it had that, like, steak and Bernays kind of
07:36flavours.
07:37Wonderful.
07:38That's so fun.
07:39I love that.
07:40But the flavour of Jun's mushroom.
07:43Every time you take another bite, more flavour arrived.
07:45And it's flavours I'm not used to, which gets me very exciting.
07:48Great texture.
07:49Yeah.
07:50Lovely.
07:50Oh, it's got a kick to it, eh?
07:52Yeah.
07:54Yeah.
07:54I'm eating all that food, and I thought, wow, Scotland's bringing its A-game and it's just the snacks.
08:02Now for the first scored dish, a vegan starter championing vegetables.
08:08I want my attention to be grabbed, just like the beginning of a movie.
08:12I want all bells, all whistles, loads of flavour.
08:15So I want showstoppers on a plate.
08:19I'm cutting these, putting them in a pan, and then I'm going straight on to getting the beetroot in.
08:24Please tell us about your starter.
08:26So the title of the dish is The Nightcrawler, and it's inspired by Alan Cumming, who plays the Nightcrawler in
08:31X-Men 2.
08:32We love Alan Cumming, a pretty brilliant Scottish actor.
08:35Basically, the Nightcrawler teleports, and he, like, camouflages into things.
08:39Yeah.
08:40So the dish is going to be all camouflaged into one, colour-wise.
08:44What are you cooking, though?
08:45So I have a potato dumpling that's filled with truffled Scottishie rolls.
08:50It'll get steamed, and then we just lightly pan-fry it on one side.
08:53And that's served with some baby beetroots, some onions, and to bring the dish together, a cashew condiment.
09:00All right.
09:00It's actually quite a pusho, actually.
09:03I'm just going to start off with the potatoes for the veliche.
09:06It is very important to score highly in the first course.
09:09Last year, I unfortunately didn't get to show my whole menu.
09:12It is gut-wrenching, and it's not where I want to be this year.
09:17So the title of my dish is Choose Life, and the inspiration is the movie Trainspotting.
09:22What are you cooking?
09:23I'm making, essentially, potato soup.
09:26The dish itself, I wanted it to be...
09:27You know, they come from that kind of rustic council house.
09:30I want it to be potato soup and bread.
09:32However, it is a potato and leek veloute with a Turkish simmet bread.
09:37I've got charred leeks on there.
09:39And then I've got potato fondant crisps and some pickled apple and celery.
09:43How would you take that potato soup to the next level?
09:45It's sticking to, essentially, the classical cooking, but just making sure I finish it right.
09:50All right.
09:53I've got a potato on, and I've got cameron chutney on.
09:57I'm just going to whizzing up the spices, and I think it's going to work.
10:04The inspirations come from the movie called Shallow Grave, and the title of the dish is called Tattiesplot.
10:09Oh, yeah, because there's a dead body, a bunch of flatmates.
10:12Yes.
10:12It's trying to get rid of the body, and there's money.
10:15Yes.
10:15Is that right?
10:15That's right.
10:16That's right.
10:16That's the mystery lies behind that web of lie.
10:19Now, what is the dish?
10:20So, the dish is the potatoes wrapped in katepi pastry.
10:23Okay.
10:24And there are three different chutneys going on the plate.
10:26These three different chutneys are actually replicating the three different flatmates.
10:30Okay.
10:30And you're going to deep fry that potato to get it really nice and crispy?
10:33Yes.
10:33Nice and crispy.
10:34Okay.
10:36I'm just chopping up some celeriac.
10:39I'm going to start frying it off as soon as I can.
10:41If I don't get this right, then I'm in trouble.
10:44On.
10:45Cool.
10:46So, the dish is called Breaking the Incantation.
10:48The inspiration behind this dish is Benedict Wong in Doctor Strange.
10:53So, it is celeriac and tofu chow and mushy with kohlrabi pickles, celeriac and white kimchi,
11:00kind of a chukrut salad on the side, and a golden turmeric and ginger sauce.
11:06How does that correlate with your inspiration?
11:10Well, the presentation of it is like the amulet, the time stone, that they are trying to find in the
11:15first movie.
11:16Oh, yeah.
11:16What are you worried about?
11:17The set on the chow and mushy is so important.
11:20If it's not set, then there's an issue.
11:26This is just whizzing up the mint and tamarind chutney.
11:31Cutting some kohlrabi.
11:35That's for the filling for the potato dumpling.
11:37I've got some Scottish rolls, truffle, truffle juice, chard, spring onion tops, chervil.
11:45The dish sounds wonderful, but the way that he's making that dumpling sounds extremely complicated.
11:51Is it style over substance or is it going to actually be for something?
11:55I'm first up and I've got to get a wriggle on because there's lots to do.
12:00Under pressure, Hannah must deliver a soup fit for the banquet.
12:04You got it, Hannah, you got it.
12:05Yeah, buddy.
12:07The pote is on and then I'm just going to cut the potato fondant and then I need to go
12:11onto the breads so that I can get their meaning cooked in time.
12:14You have a soup with some pickled vegetables and some crispy potatoes with some beautiful bread.
12:19That's something I would like to eat on a rainy day.
12:22Do I think it's going to be good enough for a banquet? Not particularly.
12:26I'm making a soup and how can I make that better?
12:29Turkish cuisine is something I've been cooking a lot of in the past few months.
12:32It's something that I've done a lot recently on board the yacht that I work on.
12:41I am a head chef on a 90 meter super yacht.
12:44I work away for about two months at a time and then home for two months.
12:48Being the youngest female head chef within the yachting industry is an incredible honour.
12:53But it's definitely difficult at times.
12:55It was a nerve-racking jump to run a team to become a head chef at such a young age.
12:59But I did it and I am doing it and I love it.
13:02And so for me, it's one of those pinch me moments.
13:04Like I can't believe I am where I am and doing what I'm doing sometimes.
13:13I think I'm just a little bit behind, but I don't know if I am or not.
13:19Jun's Seleriac Chow and Mushi is a set Japanese custard perfected through precise heating and cooling.
13:26Just a little bit unsure what's going to happen because I've got the Chow and Mushi.
13:30I've never used a thermal mix like this, so I didn't know if it got to temperature.
13:34If it didn't, then that's it. Game over.
13:41Jun's dish, breaking the incantation.
13:43With this dish, there are a lot of elements that he's creating which are very easy to fill.
13:48A lot of ifs. A lot of ifs.
13:53This cumin seeds will go in the yogurt, spicy yogurt.
13:58With his chutneys underway.
14:00I'm just going to reduce it down a little bit, that chutney, so it's nice and have a consistency.
14:05Rohan sets to work creating chickpea flour scraps with added charcoal to look like soil.
14:11I'm going to make a batter and then with this spoon, we're just going to fry them and that will
14:16look like a gravel for a shallow grave.
14:19Yeah, that's for the potatoes to go on the top, yeah.
14:21The science of this dish. So he's putting at room temperature things on top of a hot potato.
14:27Yeah, yeah. If it works, I think it will be wonderful.
14:30Tastes not as good, yeah. They all taste good.
14:34Oh my god.
14:37So I'm making the cashew cream condiment that's going to sit under the dumpling.
14:43The amount of sesame that you put on it, it still has that kind of savourish to it.
14:48If I do it right now, it's bread.
14:53Right, so I'm going to temper the potatoes now.
14:55Temperings potatoes give them all the spice elements coming through.
14:58So fennel seeds, cumin seeds, the black onion seeds, that will give you a nice flavour.
15:04Right.
15:05Dumplings.
15:06Chef, how we doing?
15:08Yeah, not bad.
15:09You making your dumpling?
15:10Yeah, making my dumplings.
15:11You got something for me to taste?
15:12Yeah, this is the cashew cream condiment, so it's quite rich, but there's quite a lot of pickled items to
15:18balance that out.
15:20How much is going on the plate?
15:21A dollop. Let's say a dollop. Technical term, yeah.
15:27Ori, his cashew cream, I'm glad I only got a small bit because that was very powerful, extremely rich.
15:33You're going to need a lot of acidity to go through that dish to make it taste not clangy in
15:37the mouth.
15:39Slightly overthinking the fact that it's just soup.
15:42Don't get in your own head, just do what you do.
15:45Chef, how are we doing?
15:46I'm good, how are you?
15:47Okay, perfect. Now, how's your pickles?
15:49Yeah, they're good, yeah. I've got, so I've just done some celery in here, and I've got a little hot
15:53pickle. I poured hot over this, and then I'll try them.
15:55Can I try one? Yeah, of course, yeah.
16:00Yeah.
16:01Okay, well, it is just a soup, so it needs to be well.
16:07It's crunch time for Jun's Chawanmushi.
16:10It feels okay. Maybe I'll have to serve an ice cream for my starter.
16:15Gonna blend this now, make a nice sauce.
16:19What do I have to taste?
16:21You have turmeric sauce, so it's got a lot of lemongrass, turmeric, coconut milk, shallots, garlic, ginger.
16:28Happy with the seasoning?
16:29Yeah, but I need to check it again.
16:34With Jun, his little dressing, I was a little underwhelmed, which is really quite sad.
16:39I think he's very nervous.
16:43Just adding some salt to the potato, so just making sure.
16:48I've got enough seasoning.
16:49Chef, how are we doing?
16:50I'm good, Chef.
16:52So that's a potato mix.
16:53So that's going in a nice cut, heavy pastry.
16:56So this is the potato you're going to wrap in pastry?
16:58Yes.
16:58When you bury it, is it going to get soggy, or is it still going to be nice and crispy?
17:02Nice and crispy.
17:03All right, okay.
17:05It's very flavourful, it's very strong.
17:07Too much of that will blow someone's head off.
17:10It's quite spicy.
17:12It's a kataifi pastry.
17:13So that will replicate the webbed lights and shallow grave.
17:17Light colour and they will finish in the oven.
17:25My culinary journey started at the city called Pune in India.
17:29I'm based at Cameron House at Loch Lomond Shows.
17:33It's all about Scottish produce, but showcasing my heritage, my style of cooking.
17:38So my menu is always based on my childhood memories or the memories I created with the people,
17:44in terms of mum, dad, uncle, aunties, or the people I met.
17:49It's very difficult to describe yourself.
17:52But then I would say I'm humble like a potato.
17:55Like you can say hard from outside, but soft on the inside.
17:59So this place...
18:04You okay? Do you need any help?
18:05No, no. I'm all good, man. I'm all good.
18:07Rapid, man.
18:08Just need to get a push onks.
18:10Burst up.
18:14Oh.
18:16Drama.
18:17High drama.
18:18I love a good prop.
18:20That bottom oven is on steam.
18:21If we can leave it on that, please, that would be much appreciated.
18:24Ori, you have seven minutes.
18:26Oui, chef.
18:27Are you on time?
18:28Yeah, I think I might be early.
18:31Ori starts by plating his cashew nut cream,
18:34followed by coal sherry vinaigrette-dressed beetroots
18:37and pickled verjoux onions.
18:40Is someone able to pull that tray out and pass it over, please?
18:43I can, I can.
18:44Pickled beetroot stems are next,
18:47along with a pickled walnut ketchup.
18:49Can you grab me the herbs out of the bottom drawer, please?
18:52Claws from the Nightcrawler, I don't know.
18:59And thin slices of truffle.
19:01I'm frying off these dumplings,
19:03then I've got the flours to go on.
19:06The dumplings are finished with a black truffle puree
19:09and potato tuile.
19:11Ooh.
19:14Ooh.
19:18Zora, you are three minutes early.
19:20Yeah, this is my dish, the Nightcrawler,
19:22and it's inspired by Alan Cumming,
19:24who played the Nightcrawler in X-Men 2,
19:26and this is influenced by the scene
19:29when he drops the knife on the president's table
19:31and it says,
19:32Right, shall we try it?
19:34Yeah, let's go for it.
19:53You happy with your dumping?
19:54Er, yeah.
19:55I'm happy with the seasoning and the flavour on it as well.
19:58Rohan, do you like the way it looks?
19:59Yeah, it's a visualise, you know, it's a good start for Scotland.
20:02Strong, no?
20:02Very strong start.
20:04And at the bottom, this is the cashew cream that I tasted.
20:06Yeah.
20:07I think with the sort of pickled elements,
20:09there's some pickled walnut on there as well,
20:11it sort of does balance out with the acidity.
20:15The... is it kind of the puree?
20:17Cashew cream, yeah.
20:18Yeah, I'm not sure on the texture of that.
20:20This feels very, um...
20:21Claggy.
20:21Yeah.
20:22Do you think the crisp adds anything to the top?
20:24I think it sort of...
20:25it does have that kind of, like,
20:27Nightcrawler feel about it.
20:28It's very nice and balanced.
20:29I really like it.
20:30Like, lots of acidity.
20:31Good seasoning.
20:32Yeah, the seasoning's really good.
20:34If you would have scored yourself, what would it be?
20:36Maybe a nine.
20:37Not a ten?
20:38Maybe, I'm not sure.
20:40I think I would give this a seven.
20:43I mean, go for eight.
20:44You liked it more?
20:45Yeah, okay.
20:46Eight as well.
20:47Okay.
20:52How was it?
20:53Yeah, I was happy with the flavours,
20:55but I don't know what Adam thinks.
20:56Who's up next?
20:57Me.
20:58Anna, what do you need?
20:59I need my starter to be better than last year's.
21:01Oh!
21:04Toil, in oven.
21:08Potato crisp.
21:10Oh!
21:11Very artistic.
21:12Very.
21:14Hannah plates charred leeks.
21:17I will get you to pour my volutis for me.
21:20Five minutes to the pass, please.
21:22Are we on time?
21:23Yes.
21:26Potato fondants and apple and celery pickles are next.
21:30That's your bread ready, Hannah.
21:31Thank you so much.
21:34I literally need to put these on,
21:35and then I'm going to add my flowers, which are picked.
21:38Breathe, chef.
21:38You've got this.
21:40A spinach tuile completes her elevated soup.
21:44Honey, have one minute to the pass, please.
21:46Copy.
21:46Dog boy, dog boy, do you know me?
21:49And the dish is served to Underworld's track
21:51from her movie inspiration, Trainspotting.
21:55So here we have my starter, which is based on Trainspotting,
21:59and the title is To Choose Life.
22:01Love it. Shall we try it?
22:03Yes.
22:15Everything go to plan?
22:16Yeah, I think so, yeah.
22:18It was the first cook after a not very successful year last year,
22:21so I just wanted to concentrate on making sure
22:23that I got a dish up and I did it well.
22:26Looks great.
22:27Visual connection to the brief strong, yes?
22:29Yes.
22:29Yes.
22:31You happy with your bread?
22:33I am, yeah.
22:34The bread's actually really nice.
22:36I'm just not sure it's the right bread for this soup.
22:40Are you happy with the char on the leeks?
22:41I think the texture's good.
22:43Possibly the leeks are a little bit acrid in flavour.
22:46Right from the char.
22:47Yeah.
22:48So with the soup, the seasoning, how is it?
22:50I think it's good.
22:51I think it's, I added and added a little bit more
22:54and I tasted something I didn't even do last year.
22:57Just a little bit more seasoning in the soup,
22:59but that's my only criticism.
23:01If you were to score this dish, what would you give yourself?
23:04I want to say I would get like a seven.
23:06I would say this is a seven.
23:08I will go for seven.
23:10Oh.
23:10I'll go for seven as well.
23:11All right.
23:16Happy?
23:17Yeah.
23:17Happy, Anna?
23:18Hey, I served a starter and it went well, so yeah, it's good.
23:22So it's you next?
23:23I'm next, yeah.
23:24Cool.
23:25Right, let's go.
23:27Rohan, what elements have you got to finish still?
23:29I only need help with filling the cones, yeah.
23:32Pomegranate seeds and edible petals make bouquets for the shallow grave-inspired dish.
23:38Just like that?
23:39A little bit less will be good.
23:41All right, Rohan, you have nine minutes to the pass, please.
23:43Yeah.
23:45Rohan plates his vegan spicy yoghurt chutney, followed by tamarind chutney.
23:49What is that?
23:50Do you want me to get your taffy?
23:52Yes, please, it's ready.
23:53And a drizzle of mint chutney.
23:55Yeah.
23:56Bags, please, behind.
23:57Wow.
23:58Looks like a bird's nest.
24:00Because you need to balance that sweet and sourness to the dish.
24:04And finally, charcoal chickpea flower scraps.
24:07These are the gravels going on the...
24:12Yeah.
24:13You happy?
24:14Happy, yeah.
24:15The dish is inspired by the movie called Shallow Grave.
24:17Yeah.
24:18And the dish called Tanti's Plot.
24:19I'll grab the door, you grab the food.
24:21I will grab it, yeah.
24:22Let's go.
24:22Well done, chef.
24:23Thank you very much.
24:38You happy with the crispness?
24:39Yeah.
24:40He's got a plan?
24:41Yes, according to the plan.
24:42What do you think about the texture?
24:44I think it would have been better, like, deep frying it, like, closer to serving.
24:47And the taffies kind of just went a bit, like, tacky in the oven.
24:50And what about the chilli?
24:52So, you'll find the chilli going off and then coming back again.
24:57Some serious heat there.
24:58I do like spicy food.
24:59It's not, like, an immediate, like, pain.
25:02It's, like, slowly builds up in your mouth.
25:06You think the balance of this dish, do you think it all works together?
25:09I think I will keep it like this at the stage just now.
25:13For me, I'm not massive on spice, so I'm a bit like...
25:16If you were to score yourself, what would you give yourself?
25:18Uh, nine.
25:19I'm going to go a six.
25:21Yeah, I think I agree with Laurie.
25:22I'm going to say seven.
25:23All right.
25:29How did it go, chef?
25:30Yeah, good, I think.
25:31Yeah?
25:31Yeah.
25:32You don't sound very happy.
25:32It was good.
25:34It was really good.
25:35Yeah.
25:36Last to the pass is Jun.
25:39Let's hold hands and say a prayer.
25:40No, I'm not religious at all.
25:44And it's make or break for his chow and mushi.
25:50It's set.
25:52Oh!
25:53God is real.
25:57Jun, you've got ten minutes to the pass, please.
26:00Yes, chef.
26:01Jun plates kimchi and celeriac salad.
26:03The chow and mushi is next.
26:05Nice!
26:06They're all quite prompt, aren't they?
26:08It's very Scottish, is it?
26:09It's being on time at the pass.
26:11To be fair, I've never seen this many Scottish people be on time, ever.
26:15Followed by pickled kohlrabi and chargette flours.
26:18Pour this sauce into the sauce pot.
26:21Into this one.
26:22Finished with the celeriac tuile.
26:28So, this is my starter dish.
26:30It's called Breaking the Incantation, using the inspiration of Benedict Wong from Doctor Strange.
26:35The way that the magic looks like in the movie, it looks kind of like a sparkler.
26:39And then we're just going to light the sparkler, and then sparkler lights the paper.
26:42Oh!
26:43Make a bite!
26:45Shall we taste it?
26:46Yes, let's go.
26:46Let's go.
27:01Let's go.
27:04So, are you happy with everything?
27:06Yeah.
27:06I'm really happy that the chow and mushi came out nice and soft, so it's not, like, firmly set.
27:14I think the main element is not really a chow and mushi, it's more like a set vegetable puree.
27:18Yes.
27:20And your sauce?
27:21Could be a little thinner, so more of a pourable sauce than a thick kind of gravy, as you would
27:26say.
27:26I'm not convinced by that sauce at all. I'm not sure we need it.
27:30Because the sauce is a little bit kind of blended, it's almost like two purees.
27:34As an overall dish, how's the seasoning for you?
27:36I think it's seasoned. Maybe turn down the vinegar just a little bit on my pickles.
27:43There's not much flavour on the main element, which is on the...
27:46On the chow and mushi?
27:47Yeah.
27:48If you were to score yourself on this dish, what would you give yourself?
27:50Uh, seven or six.
27:52Why not any higher?
27:53It's just very difficult to judge my own food.
27:56Um, I think I'm going to give it a six.
27:58I'll go for six.
27:59Yeah, I'll go for six.
28:00All right, thank you very much, guys. That means all of you have now cooked.
28:03Yes.
28:03First course is over.
28:09Hello.
28:10Hello.
28:10Hi, how are you doing?
28:12Feels all right.
28:13How are you feeling about these chefs?
28:15I think one really did stand out.
28:17And the other three had small errors.
28:20Yeah, I'm nervous because it's obviously the first one.
28:22I think, like, it obviously sets the week up.
28:24Oh, it sets your precedent, all right.
28:27Do you think that the errors are conceptual or nerve-driven?
28:32This is all nerve-driven.
28:44Chefs, you all brought some wonderful theatre to the pass.
28:48Some good cooking, but there were also some errors.
28:53Ori, for your dish, the Nightcrawler.
28:56The potato acted as a wonderful casing.
28:58It was fluffy and it looked pretty sharp.
29:02The cashew cream was extremely rich.
29:04I think you needed more of the coal sherry vinaigrette
29:07just to offset that richness just a bit.
29:11The crispy tuile on top, visually beautiful,
29:13but it brought nothing to the table on the eating front.
29:18Overall, with a few tweaks, I could see this dish at the banquet.
29:21Thank you, Chef.
29:24Hannah, for your dish, choose life.
29:27The velouti had a wonderful texture.
29:29It tasted like leek and potato.
29:31However, it was very mellow.
29:34Season your food a little bit more.
29:37The charred leeks were cooked lovely,
29:39but again, lacked a little touch of seasoning.
29:42The presentation was good.
29:44Maybe add some graffiti to the board with some messaging.
29:47Overall, the dish had potential,
29:48but with more story and more seasoning,
29:51it can go a lot more.
29:54Rohan, for your dish, that is plot.
29:58The potato itself was delicious.
30:00However, the bottom lost its crispiness
30:03because of all the chutneys.
30:05It lost the crispiness because you pre-fried your potato
30:08and then you put it in the oven.
30:10The potato was quite high on the chili front.
30:13For a banquet, some people might find it
30:16a little bit too powerful.
30:18With tweaks like this, you would score higher.
30:24Jin, for your dish, break in the incantation.
30:28The chowin mushi was more like a set puree.
30:31The sauce was too thick.
30:33Flavour-wise, it was on the bland side.
30:36I think you really need to rethink this dish moving forward.
30:43So, to the scores.
30:46Rohan.
30:49I'm giving you...
30:52..a seven.
30:55Hannah.
30:58I'm scoring you...
31:01..a seven.
31:03If you follow Adam's advice,
31:05you are well on the way to making a leek and potato soup banquet-worthy.
31:11Jin.
31:12Jin.
31:14I'm scoring you...
31:17..a five.
31:20Ori.
31:22I'm scoring you...
31:25..a nine.
31:28Your dish was excellent, so well done.
31:32All right, chefs.
31:33Next up, it is the fish course.
31:35I don't need to remind you that one of you will be going home after this dish,
31:39but get ready, because we go again.
31:42All right, chefs?
31:44Good luck.
31:46Well done, guys. Good job.
31:47Well done.
31:48Good job.
31:49You can't, yeah.
31:50Thanks.
31:51Cheers.
31:51Forget your score.
31:52Just focus on your fish, okay?
31:59Getting a nine from Adam was great.
32:00Really happy with that.
32:02Oh, no, I am.
32:03This is just my normal face.
32:04Miserable Scott, you know?
32:08I mean, I got above what I did last year,
32:10and I don't want to say I'm really happy, but I am.
32:13I was expecting a little bit more, you know?
32:15But I'm still happy with that.
32:17I appreciate what Adam has to say,
32:19but my focus now is on just really nailing the fish.
32:23Filting fish now.
32:29The pressure is on for the chefs to deliver
32:31a banquet-worthy fish dish for Adam.
32:34The scores are tight, so any slip-up could result
32:37in an early exit from the competition.
32:39Attention.
32:44So this is just the lemon zest,
32:45which is going to go into the beurre blanc.
32:47I'm going to add really hot butter to it.
32:49Hopefully I'm lost by it.
32:51If I can deliver this next course
32:53and get to that halfway park,
32:55and I didn't last year,
32:56but I'm going to this year, I'm going to take it.
32:59So the title of the dish is The Champion's Belt.
33:02Yep.
33:02And the inspiration behind it is the movie Tommy's Honour.
33:06It's about a golfer,
33:07and he's from St Andrews, where I live.
33:09He was the first to win the Open?
33:10Yes, and created everything in history
33:12that St Andrews is to this day.
33:13I get so excited.
33:15Love it.
33:15So I actually have here,
33:16this is his winning edible scorecard that will be on the dish.
33:20So tell me about the dish.
33:21It is a golf course and all the elements of it,
33:25but as much as I can in food.
33:27A golf ball as bread,
33:28a golf tee with butter and crispy tarragon,
33:30and then the main showstopper is the lobster.
33:33So lobster ravioli, lobster tail,
33:35I've got some pickled fennel, some pickled carrots,
33:38which I'll make right,
33:39and then a beurre blanc sauce to finish with a bisque.
33:42And are you going to taste everything again and again
33:44and make sure the seasoning is good?
33:45Yes, 100%, yeah.
33:48This is the soldomer butter,
33:50which I'm then going to place into the golf tee moulds.
33:59So I'm going to be peeling the shells off these langoustines.
34:03Even though I've got a high score on the starter,
34:06I'm not going to rest on my laurels.
34:07The title is Phone for the Recipe,
34:10and the inspiration is a film called Limbo,
34:13which is shot in the Outer Hebrides.
34:15It's about a Syrian refugee, Omar,
34:17and he often goes to the BT phone box
34:20to phone his mum to get recipes
34:22because he feels homesick.
34:24So the dish I'm doing is a roasted Orkney scallop,
34:28and I'm going to season it with sumac,
34:29dill pollen, toasted nori,
34:31and that's going to sit on baba ganoush.
34:33There's a little kind of pickled vegetable salad,
34:34and then I'm making a curry sauce,
34:36and then on the side,
34:37we're going to wrap a langoustine and katafi pastry,
34:39deep-fry it,
34:40and then have parsley, emulsion, caviar,
34:42and smoked and cured egg yolk.
34:45It sounds like you've got your work cut out for you.
34:47Yeah.
34:50Oh, they're not coming out of the shell, great.
34:54Skinning this fish.
34:57Making it look really nice and pretty.
35:00Your score was not the desired one.
35:03Just to not think about it, really,
35:04it might be the last course I'm cooking,
35:06so I'm just going to go...
35:07Let's not even say that stuff.
35:08Let's just do it.
35:09So the title of the dish is
35:11Falling In Love With You,
35:12based on Crazy Rich Asians.
35:14It's inspired by Gemma Chang.
35:15So her mother is half Scottish.
35:18It's one of my favourite films.
35:19Everybody's seen it.
35:20I'm looking.
35:20I love it.
35:21It really is a bit funny.
35:22Got a lot of different ingredients here.
35:24Got some exo sauce going,
35:26really big brill.
35:27And yeah, making a dashi cream as well,
35:29and some fermented daikon noodles.
35:31How are you cooking the fish?
35:32So fish into the water bath,
35:35into the oven for a little bit
35:36just to firm up the flesh on top.
35:38A little bit of gold leaf and caviar on top.
35:41Not thought about pan frying it?
35:42I have, but I wanted to make it
35:44a bit more, like, delicate.
35:46Okay, all right, sounds good.
35:53So he is going to get filleted in a portion,
35:56and then I'm going to go put them in a brine.
36:00Rohan's fish dish takes inspiration from a movie
36:02set in a Scottish fishing village,
36:04and its lead character, Danny,
36:06is played by Peter Capaldi.
36:09How are you doing, Chef?
36:10I'm good, Andy.
36:11The inspiration came from the movie
36:12called Local Hero,
36:13and the dish called Danny's Catch.
36:15A businessman wants to turn this tiny little village
36:18into an oil refinery.
36:19The person come from abroad,
36:21and he wanted to capture the whole village
36:22for turning into the refinery.
36:24Yeah.
36:25So what are you cooking?
36:26So I'm doing the hik,
36:27I'm making a nampla salad,
36:28and then I'm going to do the barbecue
36:30of sweet corn, baby corn,
36:32and the charred spring onions,
36:33and on the bottom will be the Penang sauce.
36:35One of my favorite curries ever is the Penang, so...
36:38Pressure on now.
36:43Lobster ravioli filling.
36:44Lemon juice, chives, parsley,
36:48lemon zest,
36:49a little bit of creme fraiche,
36:50tarragon.
36:52Right now I'm going to stir this.
36:53I'm going to add that liquid to it.
36:57Hannah's dish.
36:58She's doing a lobster bisque.
37:00She's doing a beurre blanc.
37:01Two sauces.
37:01I find that a little bit bizarre.
37:03I think it would serve her well to edit.
37:05But that was similar to her starter.
37:06Mm-hmm.
37:06It lacks depth.
37:08Hey, this is beurre blanc,
37:10and I'm going to add this butter
37:11and hope for the best.
37:15This is for the curry sauce.
37:17So it's like a homemade buddhavan kind of spice.
37:19I have fenugreek in it, cumin, curry leaves,
37:23turmeric, crushed chilli.
37:32I was 14, and my mum said I needed to get a part-time job.
37:35So I was interested in cooking.
37:37I always used to watch Gary Rhodes on the TV.
37:39So I loved him.
37:40He was probably the reason I got into cooking.
37:43So Ontier is a catering company that does lots of different things.
37:48Anything from some canopy functions to some private dining in someone's house.
37:53I literally question whether I'm good enough to do something all the time.
37:57And even winning a competition like National Chef of the Year,
38:01I won it, but then I don't shout about it.
38:04I never mention it to anyone.
38:05As soon as you think that you're really good,
38:08it's like you're basically finished.
38:10Turn it up.
38:13Back in the kitchen, Ori is continuing the curry sauce
38:16to go with his Orkney scallop fish dish.
38:19That was langoustine stock.
38:20We're going to reduce that by half.
38:22Add some cream and milk.
38:25What do you think?
38:26If this works, I see it being a ten.
38:29Right.
38:29For sure.
38:30It sounds wonderful.
38:35I am getting this ready to be backpacked and sous vide.
38:40Hopefully this works.
38:42Chilling out by the backpack machine.
38:44So he's going to go in the water bath and then he's going to roast it.
38:47Yeah.
38:48Just to firm up the outside, which again I don't truly understand.
38:50Mm-hm.
38:51At all.
38:53I'm just prepping the main teals, picking out the nicest parts.
38:58You all good, Jun?
38:58I'm good.
38:59I've got some exo sauce going, got some dashi cream sauce going.
39:04To his exo sauce, Jun adds oyster sauce and smoked sturgeon.
39:09And I'm just ready to give something that he might like to eat.
39:15I'm making the panang sauce with homemade lemongrass galangal shallots
39:19and kaffir lime inside for the paste.
39:21I think pressure is a little bit higher because it's Adam's favourite curry now.
39:25Heat was, well, a potential issue with his first course.
39:29Yeah.
39:29There's heat in this dish too, which he got very excited about when he was talking about it.
39:32It needs to be for a banquet, not for himself.
39:37So this is parsley emulsion and this is for the top of the langoustine.
39:43Just making some quick adjustments here.
39:45I've got like a fish crackling because maybe more texture would be nice.
39:51You okay, Hannah?
39:52Yes.
39:53I think so.
39:54Wait till I'm making raviolis in five minutes' time and then ask me.
39:59How's it all going?
40:00It's going, yeah.
40:01Got a last little push.
40:02This is the beurre blanc sauce and I've finished with lemon.
40:04It's super acidic.
40:06Yeah, I've got lobster bisque and beurre blanc on there.
40:10I do not like how much this bench moves.
40:14Hannah's beurre blanc, extremely acidic.
40:17I'm not too sure how it would marry both with the lobster sauce and the delicate ravioli.
40:22Got everything done but these raviolis.
40:25Just going to do the nampla dressing now.
40:28So Godzai chilli is garlic, fish sauce, lemon juice and sweet chilli.
40:35Yeah.
40:37This is just the aubergine going into the shallot, garlics and curry spices for the baba ghanoush.
40:42Geoff, how's it going?
40:44Yeah, going well.
40:45This is the curry sauce.
40:46The langoustine stock is the base as well.
40:49You happy with the acidity, Matt?
40:50And maybe a few more drops of lemon.
40:54They will go on the barbecue later.
40:56We're just going to make sure they're ready.
40:58Ori, you got the barbecue?
41:00It's on?
41:01Yeah, it's roaring hot, mate.
41:06Is it going to look like a golf ball? Who knows?
41:10Determined to nail the fish course, Jun re-thinks oven finishing his grill.
41:16You know how he recommended pan fry there?
41:18Yeah.
41:18Do you think you should change to that?
41:23Get away!
41:26How's your fish coming along?
41:27I'm going to get it into the water bath around before I serve.
41:31But, you know, when you said, why can't you just cook it on the pan?
41:34It's just in my head now, so maybe it will happen, maybe it won't.
41:40I'm just going to try one.
41:42It's hard to think on your feet when you're like this.
41:50It was never my plan to become a chef.
41:52When I was studying in high school, my grades weren't too good, so I was looking for something else that
41:58was different, more physical, and also really challenges the mind.
42:02And I fell into cooking.
42:03My inspiration as a chef starts with my family, with my mother.
42:08She is the first person who got me into the kitchen.
42:12Getting to the banquet would mean so much.
42:15To be Scottish is an honour in itself, and to represent Scotland would be the greatest prize I could ever
42:22afford.
42:29You okay, man?
42:30Yeah.
42:30What are you going to do?
42:33I haven't really pan-fried bro before, so I'm just trying something new.
42:37Super meaty.
42:38Oh.
42:45How are we doing, chef?
42:46Yeah, good.
42:47So am I able to taste your sauce?
42:49Yes, chef, definitely.
42:50Happy with the thickness, chef, yeah.
42:52Spice level?
42:53Spice level is, I just cut it down a little bit, because there's a little kick coming from the salad
42:58as well.
43:00Rohan's panang sauce is delicious.
43:03Perfect amount of spice into it.
43:05Just has to get that fish cooked perfectly.
43:09It was the one dish that I was really hoping I wouldn't be first on, and I am.
43:14Hannah adds crispy tarragon to her golf course boards, along with tarragon butter golf teas.
43:22Ooh.
43:23Golf.
43:24St Andrews.
43:26I need you to put this in here and mix it, and then add some salt.
43:31Hannah, you have five minutes to the pass, please.
43:32Yes.
43:33That's your fennel dressed, Hannah.
43:35Copy, thank you.
43:36Ori plates pickled fennel and carrot.
43:39Fish is so delicate.
43:41One minute over, one minute behind.
43:43It's so important.
43:47How long do I have?
43:48You have two minutes.
43:49Copy.
43:50Can I have an extra minute, please?
43:51Of course.
43:52Lobster tails are topped with a lobster bisque.
43:55And then could you please pour that beurre blanc into the sauce jugs?
43:57Yeah.
44:00Completed with lobster ravioli.
44:02I'm working in ten seconds.
44:11Bagpipes just make everyone feel very patriotic, don't they?
44:14Yeah, they do.
44:15So the title of the dish is the champion's belt, and the inspiration is the movie Tommy's
44:20Honor.
44:21Shall we taste it?
44:21Yes.
44:34So I can't eat this because of my seafood allergy, and neither can gin, for the same
44:38reason.
44:40So the lobster.
44:41Mm-hmm.
44:41You wanted it?
44:42I think so, yeah.
44:43It's how I would eat lobster.
44:46For me, the lobster tail is just slightly undercooked.
44:50I think either I need to change the bowl because it's getting full.
44:54I think it has to be in a little broader dish.
44:57And the ravioli?
44:59You happy with the thickness of it?
45:00I think so, yeah.
45:01I did one before that was thicker, and I wasn't happy at all.
45:05I think the pasta could probably be slightly thinner.
45:07And you had a bisque in here.
45:08Mm-hmm.
45:09Where is it?
45:10At the bottom.
45:11I don't think there's enough.
45:13With the two sauces, do you think two are needed?
45:16Do you know, I never thought of it as two sauces until you said the words two sauces
45:19to me today.
45:19I kind of always just think bisque.
45:21You've got a bisque in a bar blanc.
45:22That's two sauces.
45:24You're probably better going with a bisque because then you're actually using the essence
45:28of the lobster, yeah.
45:29If you were to score yourself in this dish, what would it be?
45:31Do you know what?
45:32If it was absolutely perfect, I really want to give myself a nine or an eight.
45:37Definitely an eight, I think.
45:39I'm going to go seven.
45:40I'm going to go for seven as well.
45:41OK, thank you very much, everyone.
45:42I'll let you get back to your fish.
45:47Under pressure.
45:49Next up is Ori.
45:51It's going to be a push.
45:52If someone's able to put my props onto the pass.
45:56Baba ganoush is plated, followed by a citrus-dressed carrot and fennel salad.
46:03What's in there, Ori?
46:05Langoustines and catafé pastry.
46:07Very cute.
46:08Up for the phoning home.
46:09God, I haven't seen one of those for a while.
46:12Ori, you have five minutes to the pass, please.
46:14Oui, chef.
46:14I just need to give the scallops rest in time as well as this deep-fried langoustine.
46:19How did you do the scallops?
46:20Just seasoned and then I'm going to finish them with dill pollen, sumac and nori.
46:26And a garnish of deep-fried curry leaves and puffed rice.
46:30Can you pass me that tray with the caviar on it, please?
46:34Cataifi-wrapped langoustine are topped with a parsley emulsion and caviar.
46:39That looks incredible, Ori.
46:41Cured egg yolk shavings.
46:44OK, Bax.
46:45Oren, you're due on the pass now, please.
46:47Oui, I'll be 30 seconds, chef.
46:49Curry sauce completes Ori's dish.
46:57The title of my dish is Bowen Home for the recipe.
47:01And the inspiration is the film Limbo that's set in the Outer Hebrides in Scotland.
47:06Shall we go and taste it?
47:07Yeah.
47:08Can you take that one?
47:08Yeah, we can take this one.
47:23And you're cooking on the scallop?
47:25Yeah, I'm really happy with it.
47:26I think it's where it needs to be.
47:29Does the dish feel connected?
47:31100%.
47:32Good.
47:33Every mouthful you take is like this.
47:36Yes.
47:37It tastes like everything should be there.
47:40And acidity-wise, because it's a very rich sauce, do you think you have enough?
47:44Yeah, after speaking to you earlier, I added a few drops of lemon to the sauce.
47:49The vadovan sauce.
47:50How is that tasting?
47:51Good.
47:51I love it.
47:52Nice and delicate, yeah.
47:54You're probably ganoush.
47:55Do you think you have enough depth of flavour in that?
47:58Yeah, I didn't want it to be overly spiced just because I made it before and added a bit too
48:04much spice.
48:05I couldn't understand how that would come together with the sauce, but it really harmonious, exceptional.
48:11If you were to score yourself on this dish, go with me.
48:13I'd go with an eight.
48:14Possibly a nine.
48:15I really go for eight.
48:16What do you think, Hannah?
48:17Ten.
48:18Ten?
48:24Hello.
48:25How did you find it?
48:26I gave you a ten.
48:28Oh, wow.
48:29Yeah, really nice delicate flavours on there.
48:31How are you guys looking?
48:32Good.
48:33Our man here is up next.
48:34I need thoughts and prayers.
48:37And then a little bit of capers.
48:39Jun is next to plate, and he's decided to pan fry his grill.
48:44Can you help me just put some exo sauce on the plates, please?
48:49Fermented daikon noodles are plated as Hannah...
48:52A nice dollop.
48:53Yep, please.
48:54Divvies up exo sauce.
48:55I need to lay some gold leaf on top of this fish.
49:00On top of the fish?
49:00Yeah.
49:01Do you want me to try?
49:01Yeah.
49:02The exo is topped with crispy fish skins.
49:06My goodness.
49:08Jun, you have eight minutes to the pass, please.
49:10Yes, chef.
49:12It's the most pimp grill I've ever seen.
49:15Caviar adds a final opulent touch.
49:21You were seven minutes early to the pass there.
49:24The inspiration for this dish is Gemma Chang in Crazy Rich Asians.
49:29The dish name is called Falling In Love With You.
49:31Beautiful.
49:31Thank you so much.
49:45You happy with the way it's cooked?
49:47It's very well done.
49:48I like this kind of meaty fish.
49:51How's the cooking on your grill?
49:53Unfortunately for me, it's a little bit over.
49:55I think if you're going to do it in the pan, you just have to do it all the way
49:58in the pan.
49:59And your use of using sturgeon in your exo sauce.
50:01I wanted to have a little bit of that meatiness of the smoked sturgeon in that sauce as well.
50:06Nice saltiness is coming from the exo and caviar there.
50:10And do you think adding gold to the fish does anything?
50:13I think it's visually stunning, but I think it really ties in the theme of what the movie is.
50:20Are you getting opulent luxury?
50:22Yeah.
50:23Yeah?
50:23Only from caviar.
50:24Sort of.
50:25Only from caviar, yeah.
50:26And if you were to score it, what would you score yourself?
50:28I want a seven or an eight.
50:30So one person will be leaving after the fish course.
50:33Do you think you've done enough?
50:34With a five, it's very difficult to come back.
50:36I'll go for eight.
50:38Eight?
50:38Yeah.
50:39For me, a seven.
50:41Oh.
50:41I'm going to go an eight.
50:47How was that?
50:49It's all right.
50:50It was delicious, mate.
50:51The exo was unreal.
50:53Perfect.
50:53Right, we've got your fish to go.
50:55Yeah, that's me.
50:56Last of the least.
50:58Do you need props on the pass?
51:00Yeah, just this one.
51:01courtesy of Aberdeen.
51:02My dish.
51:03That's your dish.
51:04I took it.
51:06Rohan pan-fries his hake.
51:08We're just going to finish it with a butter.
51:10Old style, old school.
51:12Rohan, you have ten minutes to the pass, please.
51:14Yes, please, chef.
51:15He plates charred corn and spring onions.
51:18You're plating already.
51:19You're going to be early to the pass.
51:20Yeah, three, four minutes.
51:21Is that okay?
51:22Okay.
51:22You Scottish boys and girls have had your porridge this morning, haven't you?
51:26And dresses carrots and bean sprouts with his naan plus sauce.
51:30So if you can just put the peanuts on the top, please.
51:32And finishes with roasted peanuts.
51:35Would you say this dish is spicy?
51:37No.
51:38No?
51:38For you or for everybody else?
51:39Yeah, for everybody else.
51:57That's curry leaf and lemongrass oil in there.
52:00Ah!
52:01Tell me about your dish.
52:02Which one is it?
52:02It's inspired from a movie called Local Hero.
52:05A dish called Danny's Cat.
52:07I'll take this.
52:07Yeah.
52:08All right.
52:08You take the other one.
52:09Yeah.
52:22So the fish.
52:23Are you happy with the cooking on that?
52:24Yes.
52:25It's a very delicate fish.
52:26You know, if you will cook it slightly 30 seconds over, it's just going to dry out.
52:30Are you happy with the skin on the top?
52:31Yes.
52:32That's crispy enough for you?
52:33Yes, that's crispy enough for me.
52:34I think it's actually cooked really nice, but I don't think the skin's not crispy.
52:38He puts lemon juice on it at the end of the day.
52:40Yeah, I don't know why he did that.
52:42And how do you think the chilli is?
52:44I tried to cut down a little bit of chilli in there.
52:46You think that's less chilli than the potato?
52:48I think I put it a little bit less now.
52:50Yeah, it's tasty.
52:51With heat, I don't do well with, so for me it's a little bit raw, but I think for other
52:55people, it'd be great.
52:56And your vegetables, your charred vegetables?
52:59I wanted to give a little bit earthiness to the dish.
53:01I'm not really sure you need the vegetables in the bottom of this.
53:03What would you give this dish?
53:04I would give them eight at least.
53:06I think a seven from me.
53:08I'm going to go an eight.
53:15Good night.
53:15Hi, Chef.
53:16How are you doing?
53:17Yeah, good.
53:17How are you doing?
53:18Yeah, good.
53:18How was that?
53:19Yeah, I think a couple of tweaks and it should be okay.
53:22So, an interesting fish call.
53:24I think three out of four did the storytelling pretty well.
53:28One needed a little bit more work.
53:29I want a ten so I can stay in it.
53:33I can stay in touching distance of you guys.
53:36So, where does that leave you in terms of scoring?
53:38You think who works?
53:39This is going to be very, very hard because they're really hungry to be here and they're
53:43all very different.
53:45Currently, Ori leads with nine points.
53:48Rohan and Hannah are on seven and Jun has five.
53:56Chefs, some excellent fish cookery from all four of you and some very beautiful links to
54:02the brief.
54:03Over to you.
54:03Hannah, for your dish, the champion's belt, I really loved the golf course presentation.
54:11The best part of the dish was the cooking of the lobster.
54:14The ravioli was a good shape, perfect pasta thickness.
54:18I didn't get enough of the lobster bisque.
54:20You only put two spoons on there.
54:22I was worried about two sauces.
54:24The beurre blanc was the dominant one, but it was delicious.
54:28Refine the dish.
54:29Less is more.
54:30You're using the king of the ocean, so let it shine.
54:36Ori, for your dish, fun for the recipe.
54:39I really liked the inspiration.
54:42It hit the brief perfectly.
54:43Reminds us all to call our mums.
54:46The scallop was cooked perfect.
54:48The langosine wrapped in the pastry, I found it fantastic.
54:52If you're going to call it baba ganoush, I would have started them aubergines off from
54:55the barbecue just before popping them in the oven.
54:58I loved it, and I wouldn't change a thing.
55:04Jun, for your dish, falling in love with you, I think you bought Crazy Rich Asians to the pass.
55:09It was opulent and very bling, exactly like the movie.
55:14I was very worried about your technique of sous-vide in the fish.
55:19However, my piece of brille was cooked really well.
55:22It was great.
55:24The egg sauce sauce was a revelation.
55:29Rohan, for your dish, Danny's catch.
55:32The hake was cooked very well.
55:34I would have just liked the skin to be crispier.
55:36The Penang sauce was delicious and had all the aromats I was hoping for.
55:41The biggest issue for me was the nampla salad.
55:44For me, it had too much chilli heat.
55:46It was very spicy.
55:49To the scores.
55:52Jun.
55:55I'm going to give you...
55:57..a nine.
56:00Jun, I'm really happy that your dish came together for you so beautifully.
56:05Well done.
56:05Well done.
56:07Ori.
56:10I'm scoring you...
56:13..a ten.
56:15That's my first ten.
56:16Oh, wow.
56:17That's amazing.
56:19Rohan.
56:21I'm scoring you...
56:24..a seven.
56:26Rohan, The Local Hero is a favourite film of mine,
56:29but you didn't quite reach putting that story onto the plate.
56:34Hannah.
56:36I'm scoring you...
56:40..a seven.
56:42So, it means, Ori, you're in the lead with 19 points,
56:47and tied in second place are Jun, Rohan and Hannah.
56:53You are all on 14 points.
56:56So, we've had to go back to the canapé ranking.
57:01I can reveal that the person who was fourth in the canapé ranking...
57:08..was...
57:11..Rohan.
57:12I'm so sorry, Rohan.
57:13It means you're going to be leaving us.
57:14We have loved having you in the kitchen.
57:17Your enthusiasm is infectious.
57:20For me, it was a privilege to taste four very good dishes.
57:24Well done, you three.
57:25Get some rest.
57:26You'll be back tomorrow to tackle these main courses.
57:31Congratulations, Rohan.
57:32Thank you so much.
57:33Nice to meet you anyway.
57:34Love you tonight.
57:34Thank you so much.
57:38Well done, mate.
57:39I told you it was a ten.
57:40Well done.
57:43I got a ten.
57:44I'm so happy about it.
57:48It's been crazy, starting from such a low in the starter.
57:52For me to go on a very high high, it's very validating.
57:56To know that I am still in it.
57:57Even if it is just by the tooth and nail, I'm so happy.
58:01I feel like I've won already.
58:02Like, I'm here.
58:03I'm here and I get to show my full menu.
58:05I think it is a very close call.
58:08I shouldn't say I'm gutted, but I am.
58:10So, it was my first ten I've ever given out on Great British menu,
58:14and Ori deserved it.
58:15He cooked flawlessly.
58:20Hannah, if you're going to be late, make sure it's worth it.
58:23She's struggling to get the ones out of the mould.
58:25Aw.
58:26Aw.
58:40Aw.
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