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00:01This week four exceptional chefs from the northeastern Yorkshire
00:06That is stressful
00:07Are hoping for stardom in the great British menu kitchen
00:10One more, fantastic, beautiful
00:15This year using movies as their inspiration
00:19The UK's finest chefs are competing over six courses
00:24With the ultimate accolade
00:26Cooking at a star-studded banquet
00:29At Liverpool's St George's Hall
00:31They'll need blockbuster dishes to impress their mentors
00:35Veterans of the competition
00:37Both trusted old hands
00:39And new faces
00:41Who will eliminate the lowest scoring chefs each day
00:44Until the final two face our exacting cast of judges
00:49It's interesting
00:51Just perfect
00:51That's delicious, yeah
00:52Who will add their name to the glittering list
00:56Of Great British menu winners
00:58I'm just a girl standing in front of George
01:02Asking to love my food
01:16This week is the turn of the northeast of England
01:18I'm sure there'll be high drama and blockbusters
01:21And that's just the movies
01:24First through the door, Jamie Keeble
01:27He cut his teeth in Michelin-starred restaurants
01:29Before moving to Mies in Hovingham, York
01:32And winning his own star seven months later
01:35I thrive under pressure
01:37And really like the intensity of everything going on in the kitchen
01:40I will definitely do well this week
01:43Ex-firefighter Ryan McVeigh is a self-taught chef
01:46Who suffered a life-changing injury to his foot whilst on duty
01:50And decided his future lay in food
01:53He's the founder and head chef of The Calabas Tree in Sunderland
01:57Cooking contemporary Caribbean food
02:00I've never worked in a professional kitchen
02:02So this space is completely new to me
02:05Nice meeting you, Jamie
02:06My greatest skill as a chef
02:07Probably the ability to stay calm
02:10And being a firefighter means that
02:12Going to a burning building
02:13You have to be calm and focused
02:15Weika Zhao is the head chef at Woodall Hotel and Spa in Wetherby
02:19Born in China, she came to the UK ten years ago
02:23To work in some of Yorkshire's top restaurants
02:25Her food fuses Yorkshire ingredients and Asian flavours
02:29How I got into cooking
02:32It's all like home cooking
02:35It reminds me of the time I spent with my mum
02:38Good morning
02:39And be her sous chef
02:41Nice to meet you
02:42I'm Ryan
02:43Flavour, flavour, flavour
02:44Make me unique
02:46Finally returning for his third crack at the title
02:49Is Cal Byerly
02:50Head chef and owner of the Michelin-starred Pine in Northumberland
02:54Hi guys
02:55He first entered the competition in 2023
02:58And in 2024 reached finals week
03:01But not the banquet itself
03:04So I've just met all the other chefs
03:05I know Jamie haven't eaten at each of his restaurants
03:08I think Jamie is my biggest competition
03:11I feel like I need to win
03:12You know, a third time back
03:13I think almost like last chance saloon
03:15I was surprised by how many North East connections there were to film
03:18Like directors and, you know
03:20Yeah
03:21Ha ha!
03:22This is a fighter, aren't you?
03:24I like to think so
03:25Waker
03:26Hello
03:27Welcome to the competition
03:28Thank you
03:28Jamie, are you ready for this competition?
03:31Yes, yeah
03:31Excited
03:32Ryan, how about you?
03:33Nervous?
03:34Excited and nervous
03:35Fantastic
03:36Okay
03:37So chefs, as always
03:38We start
03:40With the canapé
03:41Remember
03:42You want your veteran excited
03:44And inspired by who you are
03:47Alright chefs
03:47I will see you very soon
03:49Thank you Andy
03:49Bye, smash it
03:51The canapés won't be scored
03:53But ranked
03:54And used to decide
03:55A tie break should one arise
03:57The canapé
03:58It's very clean
03:59It's elegant
04:00And then there's a lot of
04:01A lot of big flavours in there
04:03Returning chef, Cal
04:04Serving a venison tartare
04:06And a blackcurrant tart
04:07With an egg yolk jam
04:10What I call egg yolk jam
04:12Because it is like
04:12Really, really jammy
04:14I've chosen this canapé
04:15Because I think it's delicious
04:16It utilises
04:16A lot of ingredients
04:17That are local to me
04:18Jamie is also
04:20Banking on a tartare
04:21But this time
04:22Aged beef
04:23Served with burnt cream
04:24And oxtail
04:25In a charcoal pastry case
04:27So I'm making the
04:28Cases for the tart
04:31I'm trying to get
04:33A taste of Trinidad
04:35Right from the get-go
04:36Ryan's drawing on
04:38His Caribbean heritage
04:39Serving a coconut blini
04:41Tottened saltfish
04:42And curried mayonnaise
04:43So I've got the saltfish
04:45Cooking away there
04:46Looks all flake
04:47In about ten minutes
04:50My canapé
04:51Is called
04:52Care Package
04:53It's something
04:54We always have
04:55Every Chinese New Year
04:56Wake is also
04:58Using fish
04:58Dishing up a lobster
05:00And sea bass dumpling
05:01It should be quite heavy
05:02With the ginger
05:03And lemongrass flavour
05:06You looking good
05:07Yeah, really good
05:07But who's this week's
05:09Veteran chef
05:10Tasked with judging
05:11Their dishes
05:12Wake, if I said to you
05:14Paul Ainsworth
05:15Actar Islam
05:17Lisa Goodwin-Allen
05:18Or Adam Handley
05:20Who would be your favourite
05:21I would like to say
05:22Paul
05:23He got very high standard
05:24And he'll always give
05:26Really good advice
05:27How about you, Jamie?
05:28I think I'd be happy
05:29With any judge
05:29How about you, Ryan?
05:31I think for the spice levels
05:32Probably
05:33Actar
05:34I've had Actar before
05:35So if I got him again
05:36I feel like I'm cursed
05:39All right, lovely chefs
05:40You have
05:41Five minutes
05:45The veteran is in the building
05:47A lot to do
05:48He's one of Britain's top chefs
05:50With the Michelin star
05:51And former dessert course
05:53Winner in 2011
05:54That is time
05:56Thank you, chef
06:00It's Paul Ainsworth
06:01It's Paul Ainsworth
06:02How are you?
06:02Hello, chefs
06:02How are you?
06:03Hello, chef
06:03Right, Waka
06:04We'll start with you
06:05So we've got lobster dumpling
06:07With a sea bass
06:09And a lemongrass ginger
06:10And a little bit of kick
06:12From the lobster chilli oil
06:14And we've got a coconut blaney
06:16And a saltfish bujol
06:17Okay
06:23Charcoal pie
06:24Filled with a caramelised jersey cream
06:26Aged beef tartare
06:28Bound with preserved alliums
06:32What have we got?
06:33It's a blackcurrant
06:34And shizo tartlet
06:36There's venison tartare
06:38Dressed with venison garum
06:40Smoked egg yolk jam
06:44So what are you expecting
06:45From these four hopefuls?
06:47I'm expecting fireworks
06:50We want to have a great week
06:51This theme is absolutely fantastic
06:54You know, no excuses
06:55I want you to just
06:56All out, all of the time
06:57Just give it your all
06:59Alright?
06:59Thank you, chef
07:00Thank you, chef
07:03It was really intense
07:04To get everything
07:06On the pass, on time
07:08Really excited that
07:10Paul's the veteran judge
07:11I hope that he
07:11Enjoys the kind of food
07:13That I like to cook
07:14If I get my head down
07:15And get the dishes
07:16As I want them
07:16Then I think
07:17I'll score quite highly
07:17From Paul
07:19Mistakes are the things
07:20That are going to be
07:20A downfall in this competition
07:22And the only thing
07:22That's going to stop you
07:23Is yourself
07:24Who was your least favourite?
07:26Who was number four?
07:27Uh, Ryan
07:28Saltfish
07:29Coconut
07:29Bellini
07:30It just didn't taste of a lot
07:34Oh my god
07:35Is that what you did for breakfast?
07:36That's incredible
07:36Very, very tasty
07:37Number three is
07:39Jamie
07:40With the tartare
07:41Just not punchy enough
07:44The beef itself
07:45Is really delicious
07:47Number two would be cow
07:48It looked very pretty
07:50But that black girl
07:51Was strong
07:52That was really good, Nick
07:54Wow
07:54It's just so balanced
07:56Number one
07:57By a country mile
07:59Wow
07:59I really enjoyed
08:01That lobster dumpling
08:02Honestly, Andy
08:03I could have eaten a hundred
08:06That heat's perfect
08:07Lovely, isn't it?
08:08I thought it was absolutely delicious
08:13Getting the shallots on
08:14To render down
08:15It's on to the vegan starter
08:17Gonna get the dal
08:18Start sweating down the onions
08:19Each dish has to be themed
08:21On British movies
08:22Or movie makers
08:23And must have a connection
08:25To the northeastern Yorkshire region
08:28So this is for my beer root tartare
08:30With a beer root sauce
08:31This is just for my
08:33Toasted sunflower seed miso ice cream
08:37So tell us about your dish, please, Jamie
08:39So the dish is called Calendar Chefs
08:41Inspired by Calendar Girls
08:43Oh, brilliant
08:44Based around the sunflower
08:45That's seen quite a lot
08:46Throughout the film
08:47So I'm using the entire sunflower
08:49Cooking the sunflower
08:50Yeah
08:50Down really gently
08:51I've made a sunflower seed miso
08:54Which I'll be turning into an ice cream
08:56And I'm going to finish that
08:57With a spiced butternut squash soup
08:59That's been infused with a little bit of lemon verbena
09:01Good luck, chef
09:02Thank you
09:03Sounds really intriguing
09:05It's important to score highly in the start
09:07Because someone's going home after fish
09:08Cal's celebrating a famous film director
09:11From South Shields
09:12Hey, Cal
09:13How you doing?
09:13Tell the dish is
09:14I'm the greatest spot on this planet
09:16It's a movie quote from
09:18The Martian
09:18So Ridley Scott
09:19When he's trapped on Mars
09:20His way of survival
09:21He's only got so many ration packets left
09:23And he basically
09:25Farms potatoes on Mars
09:27So Cal, talk me through it
09:28I'm going to cook the potatoes in rapeseed oil
09:30But I'm doing caramelised shallots
09:32In the bottom
09:33Like rendering those down
09:34For the entire time I'm given
09:36And then the King Edwards
09:37I'm going to make a potato puree
09:39They're amazing
09:40Yeah, so those are freeze-dried tomatoes
09:42They're quite chewy those
09:44Yeah
09:44Oh, right
09:45I'm going to do like a packet of space food
09:47On the side
09:47I'm also pickling the shallots
09:48Freezing them
09:49And then freeze-drying
09:50Well, we can't wait to see it
09:51Can't wait
09:51Thank you
09:52Thank you, Cal
09:53Thank you
09:56All right
09:56Mushrooms, mushrooms, mushrooms
09:59Ryan's also championing
10:01The North East's most famous director
10:03It's called From Grains to Glory
10:05It's based on the film Gladiator
10:07Directed by Ridley Scott
10:08Pearl Barley was a diet of gladiators
10:11So we've got Pearl Barley and Red Antlef Dal
10:13I really love Pearl Barley
10:15I think to use it as a dal is very clever
10:17How's it going to be presented?
10:18So I'm going to serve it in a wooden bowl
10:20As a gladiator would eat in a wooden bowl
10:22And then we're going to have
10:23We're going to make a vegan butter
10:24And pipe it onto a wooden spoon
10:27So as the dine-y will finish that
10:28Stir that in
10:29Have you got some textures?
10:31We've got some mushrooms as well
10:32That'll get them flashed in the pan
10:33With some soy sauce
10:34And some maple syrup for some sweetness
10:36Okay, good
10:39So this is the pickling liquid
10:41Where they use the juice
10:42To give the dish the sharpness
10:45Hey, chef
10:46Hello
10:46What is the title of your dish
10:48And the inspiration, Waker?
10:49The blood is the life
10:50From the film called Count Dracula
10:53Released in 1970
10:55Count Dracula starred Christopher Lee
10:57And parts of the film are set in Whitby, Yorkshire
11:01So for the dish
11:03I have beer root tartare
11:04And I have horse radish tofu cream
11:07With the sauce made with beer root juice
11:09Master stock and blackberries
11:11I love master stock
11:12Is this a family recipe?
11:14My mum's recipe
11:15Fantastic
11:15The golden beets
11:17Are they just giving you a different element
11:19To go with the dark beet roots?
11:21So I will have some sliced golden beer root
11:24And also red beer root as well
11:26Pickled
11:27Yeah
11:27Just to balance out that earthiness
11:29I think this is a great use of ingredients
11:31I think it's a lovely link to the brief
11:35Jamie's making the base of his butternut squash soup
11:38To be served alongside his toasted sunflower seed ice cream
11:42Shallots, chilli and garlic roasting down
11:44That's half the vegan butter going in there now
11:47He's basically making a butternut squash soup
11:49This is the one I'm most worried about
11:51I think he's playing it a bit safe
11:53You know, it didn't feel banquet level
11:59Cal's working on his potato and garlic puree
12:02I'm just about to put them in the oven
12:03And I'm going to steam them
12:0485 degrees for 25 minutes first
12:07What gave you cause a concern on Cal's dish?
12:10He's just got to get that comforting potato
12:13Spot on with that nice balance of freshness
12:18Ryan's building the spice laden base of his curled barley and red lentil dal
12:23We've got benedict, coriander, the turmeric
12:26Roasted cumin, paprika, ground coriander
12:29And some ground cumin
12:31He's making a barley red lentil dal
12:34He had a lot of spices there
12:36But also you still need to season
12:42So next I'm going to make the sauce
12:44Which is like a blood looking sauce
12:47Waker's blood sauce will be made with beetroot juice
12:50Master stock and blackberries
12:52I really want this to pull through on flavour
12:55And making sure that it's not just a bit sort of earthy sweet beetroot
12:59That there's some real substance to this dish
13:03With his butternut squash soup now blitzed
13:06Jamie's turning his attention to the roasted sunflower seed ice cream
13:09Once the ice cream's been whipped
13:11I'll scoop it into this toasted seed crumble
13:14And roll it
13:15So it's coating the seeds back round the ice cream
13:20Originally from Kent
13:21Jamie took the helm at Mies in Yorkshire
13:24When it opened in 2024
13:25He prides himself on food
13:28Championing Yorkshire's finest ingredients
13:31To be honest as a kid
13:32I had never had any interest in food
13:34And then at around 15, 16
13:37Gave cooking a go
13:38My mum was always an amazing cook
13:40From then on as I started to cook
13:42And started to fall in love with it more and more
13:44I travelled all around the UK
13:46Working in Michelin starred restaurants
13:48And wanted to be the best
13:50And wanted to be a part of the chaos
13:51Ever since then
13:52It's become a deeper and deeper love of mine
13:55It's an obsession
13:55The way I like to cook it is
13:57Refined grandma cooking
13:58It's nostalgic
13:59And it's something that people can understand
14:02Service
14:05Jamie, completely finished
14:06Or are you just letting that infuse?
14:08So the verbena's steepening there now
14:09And the chilli's been in there at the beginning
14:12Yeah, so I sweated the chilli down
14:13With a bit of garlic and some shallots
14:15A little bit of the vegan butter
14:17Brought the squash down with it
14:20Infuse the verbena
14:21And then I'll bring it back up
14:22Will it stay nice and busy?
14:25I'm still very, very worried about
14:27Sort of how little Jamie's got going on
14:30But I have tried that butternut squash soup
14:32And the flavour is delicious
14:35Cal's moved on to his space food
14:37Inspired freeze-dried shallots
14:39So yeah, vinegar, water, some sugar
14:42Gonna boil that up
14:42Pour it over the shallots
14:44And then into the freeze-dryer
14:49Cal opened his restaurant Pine in 2021
14:51Quickly winning a Michelin star
14:53And a green Michelin star
14:55He blends locally foraged food
14:57With seasonal ingredients
14:58From his own kitchen garden
15:01My first chef job
15:03Was working at a pub
15:05Just across the road from Pine
15:06But, you know
15:07I've worked all around the UK
15:10I think my cooking style
15:12Is just being really thoughtful
15:14About making sure
15:14Everything on the plate's exciting
15:16But tastes amazing
15:19I've got what it takes
15:20To get to the banquet
15:21I wouldn't bother doing this
15:23If I didn't think I could do it
15:26And?
15:27Right, anything we can taste?
15:29We've got the rendered shallots here
15:31But it's a 12-hour process
15:32I'm trying to speed up
15:32Until like a two-hour process
15:33Two-hour process
15:35You know, normally
15:35You just have it ticking over
15:36All day
15:37All right
15:38Speak to you in a bit
15:38Thanks, chef
15:41The rendered shallots
15:42I just hope that the effort
15:44He's putting in
15:45To try and do something
15:46That would normally take 12 hours
15:47Is going to be worth it
15:48Because it's taking a lot of his time
15:54You winning, Cal?
15:55Yeah, good, man
15:56How are you?
15:56All right, I think
15:57Yeah?
15:57Relax and do it?
15:58Think so
15:58With his dal simmering
16:00With a whole scotch bonnet
16:01For added flavour punch
16:03Ryan moves on to his vegan butter
16:05Blended with whole roasted cumin seeds
16:08I'm really intrigued
16:09To try the butter
16:11I'll get you a clean
16:14I'm going to clean one
16:15Thank you
16:25And the dal underway
16:27Yeah
16:28Just there
16:29And it's reduced now
16:30So we get a good cook
16:31On the pearl barley
16:32Good
16:32All right
16:33Thank you
16:36Is this just a really nice side dish
16:39Rather than a beautiful starter
16:42Whilst Ryan blitzes a green oil
16:45Made with coriander chives
16:46And parsley
16:47Wake has made her horseradish
16:49Toffee cream
16:50Using yuzu juice
16:51And mirin
16:52Next up
16:53The garnish
16:53Then making the crisps
16:56Between the nori sheets
16:58And the rice paper
16:59Just season with a little bit
17:00Of garlic powder
17:01To give it a little bit of flavour
17:04The sheets are stuck together
17:05Then dried
17:06Normally
17:08This will
17:08Need to dry overnight
17:10But to speed up
17:12I use a heat gun
17:15Her beetroot blood source
17:17Is reduced
17:19I think that will be all right now
17:24Anything I can taste
17:25I just got this sauce ready
17:27Which is the blood
17:28This is the blood
17:29I was hoping you were going to say that
17:31It's a bit warm now
17:32But I'm going to serve
17:33Like a room temperature
17:37All right
17:37Keep going
17:38Thank you
17:39See you soon
17:39See you soon
17:39See you soon
17:41See you soon
17:41The flavour of it was really nice
17:42I think I would want it
17:44Just a touch thicker
17:45To kind of like
17:46Resemble like
17:46What she's going for
17:51Damn
17:53Just pack her in
17:54The sunflower ice cream
17:56Fingers crossed
17:58First to the pass
17:59Jamie
18:00So once this ice cream
18:02Comes out
18:02I'm going to start playing
18:03Basically
18:05Jamie's challenge
18:06Is that the ice cream
18:07Doesn't cool down
18:08The hot soup
18:09When it's poured
18:09Into the bowl
18:12Ice cream
18:12Into this bowl here
18:13Roll it in the toasted seeds
18:14Hollow it out
18:15And fill it with
18:16A vinaigrette
18:17How are you getting on
18:17Young Jamie
18:18Yeah
18:19Being a good chef
18:20Yeah
18:20So far so good
18:22What flavour is the ice cream
18:23Again Jamie
18:23So it's a toasted
18:24Sunflower seed misa
18:26I tell you what you could do
18:27For me Ryan
18:28When it
18:29When it comes to it
18:30There's some jugs
18:30In the pass
18:31Down here
18:31Three of those
18:32Soup into the jug
18:33Fill them to the top
18:35Basically
18:38Jamie
18:38Seven minutes
18:39Wait
18:39The ice cream
18:40Is finally ready
18:41So that
18:42That's more
18:43In the middle
18:43In the middle
18:44Yeah
18:44Each scoop
18:45Is rolled
18:46In the toasted
18:46Sunflower seeds
18:47Before a pool
18:48Of vinaigrette
18:49Is added
18:51What's in the dressing
18:53So it's vinegar
18:54Made from the leaves
18:55And the petals
18:56And then some
18:57Of the liquor
18:58Basically
18:58Get the soup
18:59Done now
19:00Yeah
19:00Let's go
19:00On that soup
19:01Please
19:01Preserved sunflower
19:02Hearts
19:03Top the ice cream
19:04So it's everything
19:05From the sunflower
19:06Yeah
19:06The entire sunflower
19:07Before fresh sunflower
19:09Petals finish the dish
19:10One minute to the pass
19:12Jamie
19:13Oui chef
19:21The dish is called
19:22Calendar chefs
19:23Inspired by the film
19:24Calendar girls
19:25Yeah
19:25And the women's institution
19:26In the northeast
19:27Right
19:27Pick which one you want
19:28Jamie
19:29And let's go taste
19:30Good luck chef
19:31Good luck chef
19:32Follow mate
19:42Definitely the colour
19:43Of a sunflower
19:54Okay Jamie
19:55Let's start with the soup
19:56Happy with the consistency
19:58Yeah the texture
19:59Really happy with it
20:00I like the texture
20:01I'm loving the contrast
20:03Between the soup
20:04And the ice cream
20:04The temperature contrast
20:06Between hot soup
20:07The cold ice cream
20:08Is that what you're going for
20:10Yeah
20:10Yeah I think it's quite interesting
20:12Something a little bit different
20:13It's brave doing ice cream
20:14For a starter
20:15Yeah
20:16Jamie the chilli
20:17Is that playing its part
20:19Yeah it's definitely
20:20Lightly spiced
20:21But it's not meant to be
20:23Sort of
20:24Knock your head off
20:24I'd quite like a bit of
20:25Like a slice or something
20:27To dig in
20:28I think you're right
20:29You need something on the side
20:31Soup deserves bread
20:32What would you score this
20:35I'd like to say a ten
20:38Eight
20:39Eight
20:40Eight
20:41Eight
20:46How did it go?
20:47I think it went okay
20:48I was happy with it
20:48Sweet
20:49Did you give anything away?
20:50No
20:51Poke face
20:55Next to the pass
20:56Cal
20:59Saitas are there
21:00Ready to go
21:00Thanks mate
21:00What's in here?
21:02That is just rendered shallots
21:04First caramelised shallots
21:06Followed by wild garlic scapes
21:08You can do six of those Jamie
21:09Potato and garlic puree
21:11Three minutes Cal
21:14Topped with a wild garlic oil
21:15And confit red potatoes
21:18Can I do anything else?
21:20Yeah you can just cover it in crumb
21:21A fried potato crumb adds texture
21:23Absolutely all over
21:25More more more more more
21:26The dish is finished with borage cress
21:28Two minutes to the pass
21:31Good chaps
21:38The name of the dish is
21:40I am the greatest botanist on this planet
21:42It's by Ridley Scott
21:43The film The Martian
21:44Explain this to us
21:45So in the film
21:46The only fresh food he had on board
21:48Was something that they were saving
21:49For thanksgiving
21:50So he basically has that eureka moment
21:52And starts growing potatoes
21:53And I see you've numbered
21:55The the like the ration packs
21:57Yeah yeah yeah
21:58He works out if he splits his rations
21:59How long he can survive on Mars
22:00Very well fall free
22:01Let's go taste
22:09I like it
22:10I like it
22:10Do you want a little bit
22:12Yeah thank you
22:23Now let's start with shallot jam on the bottom
22:25Has that got enough acidity for you
22:27Yeah it does yeah
22:28You don't put any flavour into the very end
22:29Essentially you're caramelising those sugars
22:31Again and again and again
22:32To get that lovely sort of caramelised onion
22:33Gives it almost like a meaty flavour
22:35I think it's delicious
22:37Extremely rich savoury
22:38The potato puree happy
22:40Yeah I love the potato puree
22:42It's bang on for me
22:43It's something that's quite high in salt
22:45Really yeah sort of
22:46It's a frowness shell
22:47Rich
22:48Maybe a little bit too high in salt
22:49The pickled onions
22:52The freeze dried onions
22:53Yeah yeah
22:54It's something you don't expect
22:55I'd quite happily go on to Mars
22:56If that's the food though
22:57Yeah it's delicious
22:59Anything you change on this dish
23:01Not a thing
23:01I'd give it an eight
23:03I'd say nine because of the effort
23:05I think it's an eight
23:06I think it's a solid eight
23:07What would you give yourself
23:08Top marks
23:09Top marks
23:09Top marks
23:09Yeah
23:14Ryan's up next
23:19All right
23:19Yeah man
23:20Paul lags it
23:20Yeah he said it was perfect
23:22Give it a twelve
23:23Yeah twelve out of ten
23:24He said not tell you guys
23:25A mix of oyster, enoki
23:29And shiitake mushrooms
23:30Are pan fried
23:32So what's that
23:33Is that just a tiny bit of squash
23:34And then
23:35A little bit
23:36It's just a little bit
23:37It's like man in the iron mouth
23:40Lentil and barley dal is first
23:42I love the wooden balls
23:44Tied in the world
23:45The whole theme
23:45I'm glad you guys wear glasses
23:47The mushrooms are next
23:49Mushrooms down the side
23:50Ryan
23:52Five minutes to go
23:53What's in this mix
23:55It's some cucumber
23:56Yeah
23:57Spring onion
23:58Red pepper
23:58A little bit of fresh coriander
24:00Do we see that?
24:02Yes please
24:03Topped with the green oil
24:05And coconut flakes
24:07Three minutes to the pass
24:08Please Ryan
24:08I think I'll be early
24:10Happy
24:10Yeah
24:11Thank you very much
24:19Very dramatic
24:20Love it
24:20It's called
24:21From Grains to Glory
24:22And the inspiration
24:23Is the film Gladiator
24:24Directed by Ridley Scott
24:26Who's from South Shields
24:27Let's go taste
24:29I've got the mask
24:29I love this
24:30Can I keep this?
24:31You can
24:32For a ten
24:41All right
24:42Let's check it out guys
24:45I thought we'd better
24:46Eat with actual cutlery
24:47Than a wooden spoon
25:08Right let's start
25:09With the hero ingredient
25:10The dal
25:11The pearl barley
25:11Are you happy
25:12With the seasoning
25:13On the dal?
25:14Probably could have
25:15Gone a touch heavier
25:16On the salt
25:17I think it's missing
25:17A bit of salt
25:18Yeah
25:19Yeah
25:20The mushrooms
25:21Is the soy
25:22And the maple syrup
25:23There for you?
25:24I think probably
25:25I'd touch more on both
25:26It's probably
25:27A little bit safe
25:27It needs something
25:28Something on those mushrooms
25:29To sort of
25:29Like you say
25:29Amplify it
25:30Squeeze a lemon
25:31Or something acidic
25:31In terms of depth
25:32For flavour
25:34Is that how you want it to be?
25:35Yeah
25:35I practice it that way
25:37And the flavour profile
25:38Is how I've cooked it
25:40It's so flavoursome
25:42With those spices
25:43What score would you give yourself?
25:45I wanted it to be
25:46Quite a hearty ball of food
25:47I think it brings that
25:48I think it's really
25:49Wholesome, hearty
25:50I think it's a seven
25:51Yeah I agree with Jamie
25:53That's a seven
25:53Seven as well
25:56Err
25:56A seven
26:00Can I give you something
26:01Really fun today?
26:02Yeah of course
26:02Am I filling blood bags?
26:04Yes
26:04Sick
26:05Oh my goodness
26:06What a task
26:07Finally it's Waker to the pass
26:13You okay?
26:15How is that mate?
26:16Yeah
26:16Yeah
26:16Happy?
26:17Happy?
26:19Happy?
26:20With bags filled with beetroot juice
26:22Blood sauce
26:23Waker shapes her beetroot tartar
26:26What have you got going on in the blood sauce?
26:28It's the beetroot juice
26:29And a mustard stock
26:31What's in the bag?
26:32That is horse reddish tofu cream
26:35Roasted hazelnuts are next
26:38Waker
26:38Yes
26:39You look like you're going to be early
26:40I'm going to be early
26:41Yes chef
26:42How long?
26:43I would say six minutes
26:44Would you like your coffin
26:45Straight out on the pass?
26:46Yes please
26:48Then yuzu pickled golden and red beetroots
26:52What have you pickled the beetroots in?
26:54Mainly yeast juice
26:55Mering
26:56And sugar
26:58Nice
26:59And red veined sorrel for garnish
27:01What are the crackers?
27:04So there are seaweed
27:04And rice paper
27:06And seasoned with the chilli
27:08Nice
27:10I'm ready
27:20Waker wow
27:21Look at that
27:22So the title is
27:24The blood is the life
27:25From the film account Dracula
27:27Impressive eh
27:27Right I'll take the blood
27:28Blood is the life Paul
27:30That's why
27:38It is like blood
28:03OK Waker let's start with the beetroot tartare
28:06I think I can taste the fermented tofu
28:09Give you that savoury taste
28:11And a bit umami
28:12Just a bit one dimensional
28:13Is the horseradish coming through enough for you?
28:16Is that the right amount?
28:17I can taste the horseradish
28:19However I think I can put a bit more
28:22That tofu horseradish is lovely
28:24Cheers
28:25The cracker
28:26I'm happy with the cracker
28:28I think it's crunchy
28:29And I have a little bit of heat from the chilli
28:31I like the cracker
28:32I think it's got a nice spice to it
28:34So if you were to score this dish
28:36I hope it's a nine
28:37But I would say eight
28:38Why have you knocked two points off?
28:40I'm not sure if this is strong enough
28:42To beat their dishes
28:44Uh six
28:46Six
28:47I think it looks great
28:48But I am a little bit underwhelmed by it
28:51Six
28:52I add six in my head
28:53It just doesn't feel finished
28:55Doesn't feel like there's enough there
28:57To warrant it being a star
29:01Yeah, it went pretty well, right?
29:03Yeah, pretty happy
29:03Oh, there she is
29:05Hello, chef
29:05Hello
29:06Even though there was a lot of mistakes today
29:09And a lot of things wrong
29:11I felt their narratives were excellent
29:13It was a push to be up first
29:15But yeah, I feel like I executed it as well as I wanted to
29:18How about you?
29:19I feel really happy, yeah
29:20I feel like they all have room to grow these dishes
29:22Which is a good thing
29:23Yeah
29:23So your scoring will reflect that
29:26Yeah
29:26Yeah, it's not the start that they would probably want
29:41Chefs
29:42All four of you
29:43Had good, strong connections to the brief
29:46The dishes, however
29:47It's a more complicated story
29:51Jamie
29:51For your dish
29:53Calendar
29:53Chefs
29:56I really liked your link to the brief
29:58The sunflower seed ice cream was well made
30:01The butternut squash soup had great flavour
30:04But the soup cools down quite quickly
30:06Especially next to the ice cream
30:10You had enough time
30:11And I feel you could have made something delicious
30:14Like a nice bread
30:16Cal
30:17For your dish
30:19I'm the greatest botanist on this planet
30:22The link to the brief
30:23Outstanding
30:25The confit potatoes
30:27They were delicious
30:29Cal, I have to say
30:31This is the best plant-based dish
30:33I've tasted on Great British Menu
30:38Ryan
30:39Ryan
30:39For your dish
30:40From grain to glory
30:42This is another fantastic link to the brief
30:46It's missed an opportunity
30:48To eat from the wooden spoon
30:50Like a gladiator
30:52Okay
30:53The barley was cooked really nice
30:55Unfortunately, Ryan
30:57Your dish lacked salt
31:02Waker
31:03For your dish
31:04The blood is the life
31:06The drama at the pass
31:08Fantastic
31:10You focused on beetroot tartare
31:13Unfortunately
31:14Just having diced beetroot
31:16And sliced beetroot
31:17It just wasn't great to eat
31:20The horseradish and tofu cream
31:22I couldn't get any horseradish flavour
31:26So
31:27To the scores
31:28Jamie
31:32I'm giving you
31:35A seven
31:36Jamie, I had the same concerns
31:39As Paul about your dish
31:40But you brought it together
31:41So beautifully on the plate
31:42You really did
31:42I have one word for you though
31:44Bread
31:45Cal
31:48I'm scoring you
31:51A nine
31:52Very nearly perfect, Chef
31:56Ryan
31:59I'm scoring you
32:02A six
32:04You must be kicking yourself
32:06A lot
32:07Because anything
32:08That can be improved with your dish
32:09Is so easy to rectify
32:11Waker
32:14I'm scoring you
32:17A six
32:19Thank you, Chef
32:20If you get to cook this again
32:23You will have to work out what is missing
32:24Because there's something missing
32:26So, Chefs
32:27Someone is going to be leaving us
32:30After this next course
32:31It's imperative
32:32That you cook your hearts out
32:34And make his job a little bit harder
32:36It can always be a bit better
32:39We can always push a bit harder
32:41Okay
32:42See you on the fish course
32:43Thank you
32:44Well done, Chef
32:45Well done, Chef
32:45Well done, Chef
32:45Well done, yeah
32:53I think he was fair with the scoring
32:55Obviously, I would have liked more
32:57Cal at the minute
32:58Is obviously my biggest competition
33:00I don't think anyone's ever safe
33:02Not at this point in the competition
33:03Not on fish
33:04I have to put my heart and soul
33:07Into the fish course
33:08To be able to stay in the competition
33:13I think I went safe on the last course
33:15I've got to put that starter in the box
33:18And just concentrate on
33:19Doing the best job I can for the fish course
33:21With one chef leaving the competition
33:23After this course
33:24They'll need to impress Paul
33:26With their fish cookery
33:27And that is not easy
33:31I'm going to slice the fish
33:34And get this marinated
33:37So I'll just whip the monkfish
33:38Fill it off
33:39Once that's curing
33:40I'll start making the sauce
33:42I think I'm going to do salt, though
33:43And then I'll get on to fish
33:46I'm just roasting off some plantains
33:48We're doing the same dish, aren't we?
33:50All right, that's cool
33:52In joint third place
33:54Hey, hey, hey
33:56Ryan
33:57How are you feeling, Chef?
33:59All right
33:59A little bit disappointed
34:01After the first round, but
34:02Put it behind you, Chef
34:03What are you cooking?
34:04Inspiration is Jimmy Mistry
34:05Oh
34:06He was born in Scarborough
34:07And I'm using Easter's East
34:09As a link
34:11Great film
34:11The dish is called
34:12Carnes fish lot
34:13After the family chip shop
34:15So I'm doing a mackerel
34:16I'm going to confit it
34:17In some ghee
34:17Some spiced ghee
34:18Making some hash chips
34:20And then we've got some callaloo
34:22To replace mushy peas
34:24Planting ketchup
34:25And I've got some ground flour scraps
34:27To go across the top
34:28Chips are going to be more of like a hash
34:30So I've made a hash
34:32And I'll cut them into chips
34:33What's your biggest worry?
34:35Pressing the chips
34:36To make sure that they get the right
34:38And they don't fall apart in the fryer
34:40Yeah
34:42Beautiful bit of monkfish
34:43Yeah
34:44It's great
34:45Also in the bottom too
34:48What I need is soy sauce
34:49Waker
34:50Tell us all about your fish
34:51So the title is A Leap from the Dust
34:54And the inspiration is from the film Billy Elliot
34:57Oh
34:58I love Billy Elliot
34:59I love this film
35:00Because it's about the mining community
35:02And they went through the crisis
35:04And they still push through
35:08And you have a personal connection to mining
35:10Both of my parents work for a mining company
35:13And so I understand the whole period of the mining crisis
35:17So you've got this beautiful halibut
35:19How are you going to cook this?
35:21So this I've sliced into some
35:23Everything sliced like sashimi
35:25Yeah
35:26Marinate
35:26So this goes to the congee
35:28Last minute
35:29Yeah
35:30To stay really, really tender
35:31Yeah
35:32And this piece of fish
35:36Already wrapped in this miso paste
35:40And wrapped in the nori sheets
35:42And this piece of fish
35:44Gonna cook on the open choco fire
35:47I love congee
35:49It's one of, like, texturally
35:51It's just one of the most soothing things in the world
35:54Yes
35:54What's the other elements
35:55If it was on the menu?
35:57Pickled daikon
35:58Yeah
35:58And I have homemade kimchi as well
36:01I'm making blackened cauliflower
36:04And my turkey tempura
36:06Good luck, chef
36:07A savoury rice porridge
36:10Congee is widely eaten across Asia
36:12This congee is going to carry on cooking for quite a while
36:17To get it really soft, overcooked rice
36:25This is just a cure going on
36:26I'll just leave it covered in it
36:28To sort of draw all the moisture out
36:30All right, tell us about your dish, chef
36:32So the dish is called Bloodlust
36:34Inspired by Dracula
36:35And his connections with Whitby
36:37So we have a beautiful piece of monkfish
36:40Which I've dry cured
36:41I'm going to blacken on the plancha quite heavily
36:43Served with a tasty paste
36:46And then I'm making a sauce
36:47And then I'm going to thicken that with pig's blood
36:49At the very last second
36:50What's the most challenging thing?
36:52Getting the sauce right
36:53A little bit too warm
36:54And you'll end up with, like, curdled black pudding
36:56You look alive
36:57Yeah
36:58Head down
36:58There for a fight
36:59Yeah, good man
37:01Because the lyrics are so big
37:03I've just banged it in half
37:03Going to cook half at a time
37:06Cal, leader of the pack
37:07Is also serving monkfish
37:09Talk to us about your fish, Cal
37:11My fish course is called Black and White Newcastle
37:13Based on one of the first ever film noir
37:16On the night of the fire
37:17It was filmed in Newcastle
37:19In 1939
37:20I wanted to do a completely black and white dish
37:22So that's what I've done
37:23So you've got horseradish sauce
37:26Salt-baked celeria
37:27Yeah
37:28Monkfish poached in an oil
37:30Made from the smoked bones
37:31And then a charcoal tempura monkfish cheek
37:34And caviar
37:37With his salt-encrusted celeriac into bake
37:40Cal prepares his monkfish
37:42To be poached in oil
37:43Made with roasted monkfish bones
37:46One portion
37:47Two portion
37:48Three portion
37:49Four
37:49Yes, yes
37:50The link to the brief again from Cal
37:52Fantastic
37:52I think the dish sounds brilliant
37:55But when you're up first
37:56And it's fish
37:57You've got to get the cooking of the fish
37:58Just right
37:59He's got a lot of pressure
38:02World's smallest
38:03That's a little more
38:05Jamie's focused on a black garlic
38:07And beetroot drink
38:08To be served alongside his monkfish
38:10I'm just tasting it
38:11Just make sure it's savoury and sweet
38:13At the same time
38:15What do you think about
38:16What he's doing with his monkfish?
38:17Jamie's biggest worry
38:19Is the pig's blood
38:20If you don't get the temperature right
38:22By it being under
38:24It just leaves you with that
38:25Irony
38:26Irony blood taste in the mouth
38:28If it's over
38:29It then curdles
38:30I'm done with the vat pack
38:31Thank you
38:32Wake has started on her daikon ribbon
38:35Which she'll pickle in mirin
38:36And rice wine vinegar
38:37But she also has to focus
38:39On her centrepiece congee
38:42I'm seasoning with salt
38:44And white pepper
38:45At the moment
38:46And this is some
38:48Shiitake mushroom
38:49To give the depth
38:50Of the flavour
38:51I love congee
38:53And I love congee
38:53But again
38:54It's a bit like Jamie
38:55It has to be right
38:56Because if it's too stodgy
38:58It's not nice
39:00Making the base
39:01For the plantain ketchup
39:02And then get the
39:03Plantain skinned
39:05And add it to that
39:08Ryan's dish
39:08What did you think
39:09About this whole thing
39:10I really hope
39:11That he's practiced
39:13Those chips
39:13Because he's doing them
39:15In that hash
39:15Rosti style
39:16If he hasn't pressed
39:17Them hard enough
39:18They are just going to
39:19Fall apart in the fryer
39:20With his Trinidadian heritage
39:22Ryan was immersed
39:24In Caribbean food
39:25From a young age
39:27In 2024
39:28He launched the
39:29Calabash tree
39:30In Sunderland
39:31I've had a very different
39:33Culinary journey
39:33I was a fighter
39:34For 14 years
39:35And injuries
39:36Made me find a new path
39:38I wanted to start
39:39Doing Caribbean food
39:40My dad was a chef
39:41My mum's from Trinidad
39:42So I started off
39:43Doing street food markets
39:45That grew into
39:46Doing event catering festivals
39:47Which pushed me towards
39:49Yes we're going to get
39:50A restaurant
39:51And here we are
39:52It's been a bit of an experience
39:54Trying to bring
39:55A new cuisine to Sunderland
39:57It's not been seen before
39:58It's not been done before
39:59If we did get to the banquet
40:00It would mean the world to us
40:03Probably get quite emotional
40:05And it would also be
40:06A confirmation that
40:07We're doing things right here
40:09Service
40:11How are you getting on mate?
40:12Yeah good
40:13Everyone's on the go
40:14Just a little touching
40:15The monkfish
40:16What about you?
40:16Fish is curing now
40:17And then start charring it
40:19And getting ready
40:19To go to the barbecue
40:20Basically
40:21Yeah
40:21Wake is making a black batter
40:23For her cauliflower
40:24And mushroom tempura
40:27Normally tempura should be pure white
40:30I'm doing this because I want to present them
40:33Like the coal from the mining area
40:37Wake has brought her signature
40:39Pan-Asian cooking to Yorkshire
40:42Taking the helm at Woodall Hotel and Spa in 2022
40:47To be honest
40:48I never planned to be a chef
40:50When I finished uni in China
40:52I decided to go to a country
40:55Nobody knows me
40:56I can start from scratch
40:58I went to Australia
41:00And had two years cooking course
41:04I just loved it
41:06As a female head chef
41:09It's hard I found to earn the respect
41:12Straight away from people
41:14Because I have to prove myself
41:17But I take that as a challenge
41:20And always see how far we can go
41:27So this is the seasoning
41:28That you've basically made your own
41:30For Akaki
41:31Yes
41:31Yeah
41:37How's it all going?
41:38I think it's all under control
41:40At the moment
41:41I'm just very conscious with the timing
41:44I don't want to cook my fish too early
41:47I tried the furukaki
41:49The spice
41:50It was all on the bottom
41:52And the seaweed all on top
41:54The two aren't sort of gelling together
41:58This is the charcoal emulsion
42:00So a fish is in now
42:01Poaching in the smoked oil
42:03And then this is the horseradish sauce
42:04All right
42:05Getting there, yeah
42:06Yeah
42:06Talk me through the sauce
42:07Yeah
42:07Sour cream
42:08Oil made out of horseradish
42:11Use a dashy base
42:12So it's got a really high
42:13Nice salt content
42:14It's intense
42:15But it has to
42:16It has to sauce the entire dish
42:17See you in a bit, all right
42:18Thanks, chef
42:20Just been to see Cal
42:21And tasted his horseradish sauce
42:23It's intense
42:24But that's not worrying me
42:26But he has got to get the balance right
42:30With his monkfish on the barbecue
42:32Jamie's now onto his black garlic tasty paste
42:35You okay?
42:35Yeah, good, thank you
42:36Tasty paste?
42:37Yes
42:37Excellent
42:38Been looking forward to this
42:43And how are you going to serve this on the dish?
42:45Is it sort of like a little sort of dollop on the plate?
42:48Yeah, so like a tiny little teaspoon quenelle
42:50See you in a bit
42:52Big fan of black garlic
42:54It really, really packs a punch
42:58Jamie's carefully tending his monkfish
43:00So I've just blackened it on the plancher heavily
43:03And then I'm just taking it on and off, on and off
43:05Brushing it with a little bit of dashy butter
43:06Ryan's onto his rusty style chips
43:09After squeezing out the excess potato starch
43:12The mix was moulded
43:13Then weighed down to compress it
43:16But he's got a problem
43:18Basically I've just grated the potato
43:20Seasoned it
43:21And missed the step of baking it
43:23So I'm going to slice them down into the chips
43:26Bake them as a smaller option
43:28And then fry them
43:30Having forgotten this vital step
43:32Ryan's now got to try and bake them
43:34So they firm up
43:35And don't disintegrate in the fryer
43:39Three minutes on fish
43:40First to the pass
43:42Cal
43:43He gives his monkfish a light char on the barbecue
43:47How you doing, Cal?
43:48Yeah, really good
43:49His black tempura monkfish cheeks are deep fried
43:52You've got three minutes, right?
43:54Thank you
43:55Cal's got to concentrate on nailing the balance of flavours
43:58Particularly as he's serving a pungent horseradish sauce
44:02Black apple gastric is added with slivers of radish
44:07Beautiful fish
44:08Yeah, nice
44:08A couple of minutes, I'll be up
44:13What is that powder, chef?
44:14Just a bit of vinegar powder
44:18Charcoal emulsion
44:19If you just follow, you see where there's a little dot of emulsion
44:21On all five, just the black side of those flowers
44:26And caviar to finish
44:28Looks incredible, Cal
44:29Thank you
44:34Stunny
44:35Potato dish is black and white
44:37Newcastle
44:38Cal, let's go eat
44:39Let's do it
44:39Yeah
44:58Cal, let's start with a monkfish
44:59Happy with the cooking on the monkfish
45:01Yeah, nice and pearlescent
45:03Thank you
45:03The fish are just touched under
45:07The tempura
45:07Mm-hmm
45:09The crispness
45:09Yeah, super crispy
45:10I find the tempura slightly oily, maybe
45:14It's an intense sauce
45:15Yeah
45:16Have you got the balance of the sauce on the dish
45:19When you eat it with everything else?
45:20I think so
45:21I think the balance is there
45:22I think I'd go a little bit more
45:23Because of that sort of oomph, that spice
45:25The emotion, you please with how that comes into the dish
45:29Yeah, the main bit of that is actually right at the bottom
45:32It's under the celeriac
45:33So as you press it down and cut through it all
45:34You're going to get it on everything
45:36I love the flavours going through the dish
45:37Definitely
45:38Okay, let's get some scores
45:39Nine
45:40I would go an eight
45:42I'll say eight as well
45:43If you were to score this dish, what would you give?
45:45I came in to show wanting an eight or a nine out of this
45:52Let's go
45:52Fish is just carved
45:54Next to serve, Jamie
45:58Happy?
45:59Yeah, really happy
45:59I didn't ask for a ten
46:00But I wanted to
46:02Whilst his monkfish finishes cooking
46:04Looks stunning
46:05He works on his sauce made with fish stock
46:08Tomato puree, dill and kelp
46:11How's that monkfish treating you, Jamie?
46:13Yeah, good
46:13I'm happy with it
46:15Going to carve it in a second
46:16How's your sauce?
46:17Ready for the blood
46:18Have you got enough petals there to cover it?
46:20Two or three each?
46:21Yeah, two or three
46:22I've got a few more here
46:23First, tasty paste
46:24Covered in barbecued rose petals
46:27Jamie carves the monkfish
46:29Looks beautiful
46:30Beautiful, chef
46:31Just sauce now
46:32And finishes his sauce with the pig's blood
46:35Oh wow, look at that
46:36He needs to make sure he takes the sauce to a high enough temperature so it's safe to eat
46:42Jamie, two minutes to the pass, chef
46:44But not too much so it curdles
46:46We are ready for you, chef
46:51And the name and inspiration?
46:53The title of this dish is called Bloodlust, inspired by Dracula's connection to Whitley
46:57Good luck, chef
46:58Thank you
47:05Cheers
47:07During Dracula's voyage to London, he always carried a vial of blood in case he ran out
47:12I like that
47:24Let's start with the monkfish
47:25Yeah, I'm happy with the cook on the monkfish
47:27I want that sort of like cooked crab, tear it away texture
47:31The fish cooked beautifully
47:33The tasty paste
47:34It's naturally quite a powerful flavour
47:37But like a condiment almost to be eaten with the fish
47:40That tasty paste is real tasty
47:43It's pretty tasty
47:43Yeah
47:44The sauce with the blood
47:46Were you actually going for like a sort of blood consistency?
47:50No, I think that's probably a step too far
47:52I think it's got that irony note
47:54I think if he adds one more thing, no, it would be great
47:57I'm going to give it an eight
47:58Yeah, eight
47:59I think it's an eight
48:00What would you give yourself?
48:01Not what you'd like
48:02What would you give yourself?
48:04An eight
48:09How'd it go?
48:10Yeah, good
48:10I enjoyed cooking it at least
48:12Every element was super
48:14I'm glad
48:15Waker's up next
48:16Winner
48:18That is stressful
48:20The pressure's on not to overcook both the barbecued halibut
48:23And the raw halibut when it's added to the hot rice congee
48:27What's that, Waker?
48:28That's the halibut fillet marinade with me
48:31So it's been off and on for the past half an hour
48:34The barbecued halibut, pickled daikon and vegetable tempura coles
48:39Will be served in a three-tier lunchbox
48:42Three minutes, Waker
48:43Can you help me to
48:45Yeah, lay the fish?
48:46Yes
48:47I'm laying fish
48:50Happy?
48:51A bit more
48:52A bit more
48:52Double?
48:53Whilst Cal adds the raw halibut to the hot rice congee
48:56Ryan portions the kimchi
48:58Lauren thinking the pickles are going to go all around
49:00Just like a dress
49:01The congee is topped with spring onion and crispy shallots
49:05This is just starting to bubble a bit underneath, just to let you know
49:07Yeah, just sort of simmering and let the fish poach
49:11Waker deep fries her black tempura cauliflower and mushroom coals
49:15Then dusts with the furikake seasoning
49:18Just go
49:19Gentle
49:20Gentle
49:21One minute, chef
49:22She finishes her congee with chive oil
49:25Whilst Cal plays homage to Billy Elliot
49:32Waker, you're two minutes over, okay?
49:34I'm already, chef
49:44Waker, how was that?
49:46It was intense
49:46Okay
49:47So the name is A Leap from the Dust
49:49And the inspiration is from the film Billy Elliot
49:53Beautiful, all right, chef
49:54Let's go
50:14Okay
50:14Waker, let's start with the congee
50:18Consistency of the congee
50:19How loose it is
50:20Is that what you want?
50:21Yes, I think so
50:22Is the rice meant to be that soft?
50:23Yes
50:24It is
50:24That's a good texture for the congee
50:26The kimchi
50:27Is that doing what you want it to do to the dish?
50:30Because the whole dish is very rich
50:32I want some things cut through that
50:34And same as the pickles
50:36The pickles are great
50:37So when you have one
50:37The fresh in your palate
50:38When you eat the sushi
50:39It does that exact same thing
50:41The tempura
50:43Happy with the seasoning on the cauliflower
50:44It needs salt
50:46The cauliflower itself
50:48A bit under
50:49The roasted part of the halibut
50:51Is that the cuisson you were looking for?
50:54I would like to cook a touch less, I think
50:58I think the fish is a little bit over
51:00It's a real shame that that fish is overcooked
51:02What would you score this dish?
51:04A five
51:04A five?
51:06Yeah
51:06Seven
51:07I agree on this, Evan
51:09I think the fish makes it a six
51:15How did that go?
51:17All right, all right
51:17Happy?
51:18Happy?
51:18It's done
51:21Finally, Ryan
51:21Going to try one
51:22That one I can pick up
51:24This one I can't pick up very well
51:25And he's all soft
51:26Do you want to lift the basket out?
51:27Maybe layer them into the basket first
51:29His biggest concern is frying the delicate, rusty chips that have been quickly baked to firm them up
51:34I feel like three
51:36If we get three
51:36Yes
51:38Two and a half
51:39Whilst Cal and Jamie load the basket, Ryan poaches his mackerel fillets in ghee
51:45I think we've got three at the minute
51:47As many as you can, isn't it?
51:50Next, the batter scraps
51:52What are you looking for? Just like little nuggets?
51:54Whatever you need to do to get it on me
51:56Ryan, two minutes to the pass
51:58Mate, need three, is that okay?
51:59Yeah
52:00Ryan, I think you should season them
52:01Make sure you get it exactly how you want
52:03I'm going to get three more in for you just in case
52:04How close are you to torching that mackerel, Ryan?
52:0620 seconds, yeah
52:07I can have these ready in about a minute
52:10Aye, aye, aye, aye
52:11Anything else I can do for you, mate?
52:13See you, prayer
52:14First to the plate, mackerel fillets and the rusty chips
52:17You're due to the pass now, Ryan
52:19Maybe just one minute
52:20One more minute, yeah
52:22Batter scraps
52:24Planting ketchup
52:26And Callaloo
52:27Happy with that much?
52:29Spot on, thank you very much
52:30Just within the five discretionary minutes Paul can allow without deducting points
52:35Ryan's done it
52:37Inspiration is Jimmy Mistry
52:39Yeah
52:39Born in Scarborough
52:40We've used a film of his, East is East
52:42Yeah
52:42And the dish is called Carnes Fishlot after the chip shop in the film
52:45How was that?
52:47Stressful
52:47Let's go taste, okay?
52:48There you go
52:49Well done, well done
52:50Thank you
52:50Good luck, chef
52:51Thank you
53:20The cooking of the mackerel
53:21The end result, the crispiness to that potato, is that what you're looking for?
53:26I did want the crispy chip, yeah
53:27Yeah
53:28That chip's mega
53:30Plantain ketchup, enough on there?
53:32I didn't want to overpower the fish, I didn't want you to get too much sweetness from that
53:36The plantain really comes through
53:38Yeah
53:38It's quite a strong flavour
53:39It is
53:40Ryan, if you were to score this dish, what would you give yourself for this?
53:44Probably a six
53:46It's not executed the way he wanted it to be
53:48Yeah
53:48I would say it's a six
53:50I think a six is fair
53:52I think it's fair
53:52Three sixes
53:56You get the croissant bang on and then
53:58Oh, there you go
53:58Hello
53:59How we doing?
54:01Yeah
54:02I let myself down on that one, but thanks for all your help for chipping in the house
54:04That's all right
54:05The ups and downs is that cool, so I'm quite tired
54:08Yeah
54:08There was some excellent fish cookery
54:10Yeah
54:11For me, one standout dish
54:13Do that
54:13Is anyone worried about going home today?
54:15Hopefully not
54:16I don't think I've done myself any favours there
54:18They're choosing good stories to tell, are they telling them well?
54:21It's probably the strongest group I've ever judged
54:25With the link to the brief
54:27It's just about execution
54:28The final part, though, you're absolutely right, Andy, is execution
54:34Cal's in first place with nine
54:36Jamie's on seven
54:37And Ryan and Waker have six points each
54:42Chefs, we loved the intention in the kitchen
54:45It felt like you all gave something very personal
54:48To the dishes that you created
54:51Cal, I'm going to start with you
54:52For your dish, black and white Newcastle
54:56I loved your passion for black and white film
55:00The monkfish was pearlescent and beautifully cooked
55:04The horseradish sauce, it's intense, it's strong
55:08But the way that you just frothed it lightly
55:10That's clever, that's intelligent
55:14Jamie, for your dish, bloodlust
55:17The link to the brief was good
55:20But I wanted it to be a bit more dramatic, like Dracula
55:25The way you cook the monkfish was brilliant
55:28The sauce with the pig's blood
55:30I really enjoyed this
55:32But I wanted more on the plate
55:34This dish feels like part of a larger tasting menu
55:38But remember, this is four courses
55:39Be more generous
55:42Waker, for your dish
55:44A leap from the dust
55:47The link to the brief
55:48And the narrative of the mining crisis
55:50And community eating was fantastic
55:53Your cooking of the congee was just lovely
55:57The raw halibut, however
55:58Needed to go on last second
56:01The roasted halibut was what let you down
56:04Was overcooked
56:06Ryan, for your dish, Karn's fish lot
56:10I love the presentation
56:12The mackerel, however
56:13Was overcooked
56:15I know you missed out one of the steps
56:17For the hash chips
56:18Which was a shame
56:19As I think this meant you lost that fluffiness
56:21In the middle
56:24So, to the scores
56:27Cal
56:30I'm giving you
56:33A nine
56:35You captured Phil Noir
56:37It's very clever cooking
56:38Really beautiful
56:39Thank you, Ellie
56:40Waker
56:42I'm scoring you
56:46A seven
56:49Congee
56:50Deeply soulful, that part of your dish
56:53And elegant
56:53Really lovely cooking
56:55Thank you
56:55Jamie
56:58I'm scoring you
57:02A seven
57:04Paul's right
57:05There's something missing
57:06From that dish
57:06But that tasty paste
57:08Was really very tasty
57:10I liked it
57:10Thank you
57:11Ryan
57:13I'm scoring you
57:17A six
57:17Chef
57:20So, Ryan, that means
57:21Unfortunately
57:22With a score of 12
57:23You're going to be leaving us
57:25We have loved having you
57:27In this kitchen
57:27Thanks for having me
57:28You should walk away from here
57:29Very, very proud
57:30Learn from the experience
57:32And come back
57:33Because you've got so much to offer
57:35Congratulations to you three
57:36Main course next
57:38Let's absolutely go for it
57:40Thank you, Chef
57:40Thank you
57:41Thank you
57:44You did well
57:44Yeah, you did well
57:48I've said from the offset
57:49I come here for nines and tens
57:50So, I just need to keep focused
57:51And keep these high standards
57:53I believe in the way I cook
57:55And what I put out
57:56I definitely feel like
57:57I'll be good enough to cook
57:58For the judges
57:59I'm one point behind Jamie
58:01And I think my dishes
58:03Will get stronger and stronger
58:05I think that was 100%
58:07The right decision
58:08I've learned a lot
58:09We met three great chefs
58:10I'd love to come back one day
58:12There has been some cracking cooking
58:15On display
58:15But tomorrow
58:17I want a blockbuster performance
58:21Faggots, Waker
58:22Where are those?
58:23I couldn't do a faggot, Chef
58:24Clearly you need more time
58:26Waker, Waker
58:27Stay calm
58:28Don't panic
58:30We didn't do a faggot, Chef
58:30I can do a faggot, Chef
58:57Gracias por ver el video.
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