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00:03¡SuscrÃbete al canal!
00:30Miner.
00:31Once again, one of them will be eliminated after this round.
00:46John and Corin are tied on 17 points,
00:49and Carl is just behind on 15 points.
00:52Will they make movie magic today with mains and desserts?
00:56I do hope so.
00:57Good luck, guys.
00:58Good luck.
00:59Good luck, guys.
00:59Let's do it.
01:01Their veteran chef, who will decide who goes and who stays,
01:05is multiple banquet winner and double Michelin star holder, Tommy Banks.
01:11There's been some great cooking this week.
01:12I've given out eights, I've given out some nines.
01:14To get a ten, the food has to be absolutely perfect,
01:18along with the great storytelling.
01:22Their main courses must again be inspired by the great British film industry and linked to Wales.
01:36Good morning, Chef.
01:37Good morning, good morning.
01:38So the inspiration is Rungano Naone.
01:40She's a Zambian-Welsh director.
01:42Her most recent film is On Becoming a Guinea Fowl.
01:44She won Best Director at Cannes for that.
01:46Wow.
01:46So I'm using Guinea Fowl in this dish.
01:48We've got the thigh that's comfy and barbecued, the drumstick that's fried in a dredge.
01:54That's going to be dressed in the piri-piri jalapeno sauce.
01:56The breast is going to be gently cooked in brown butter at 65 degrees,
01:59then hit hard on the barbecue.
02:01It's going to be glazed in this Zambian-Welsh honey.
02:04What Zambian-Welsh honey?
02:06A Zambian recipe.
02:07It's a medicinal honey, so it's quite...
02:09It almost smells like molasses.
02:09Exactly, exactly.
02:11What's over here, Corinne?
02:12So this is my steamed fried buns.
02:14It's just going to be served on the side, so they're proving now.
02:17Like a bowel bun?
02:17Yeah, it's almost like a bowel bun that's going to get fried at a really high temperature afterwards,
02:21so it's light and crispy.
02:22Can't wait to see it, chef.
02:24Thank you very much.
02:25To go with it, he's making courgettes and celeriac.
02:29So I'm going to start with cooking my celeriac fondants.
02:31It'll take some time, so I'm going to get caramelisation on them first,
02:34then just let them slowly tick over in stock.
02:38So the title of the dish is Lights Up, and the inspiration is the film Human Traffic.
02:42The film is set in Cardiff.
02:44It follows the story of a group of friends living for the weekend.
02:47It was a bit of a coming-of-age film for me.
02:49So there's an infamous street in Cardiff called Chippy Lane, affectionately.
02:54So I've taken inspiration from that, and I'm going to create an elevated kebab offering.
03:00Wow, okay.
03:00Well, who doesn't like a kebab?
03:01I've got some lovely saltmarsh gower peninsular hoggett.
03:05With the rack, I'm going to pan fry and then smoke it over the barbecue.
03:09With all the trim, I'm mincing that down, and I'm making sort of like an emulsified sausage.
03:15And that's almost got the texture of a doner kebab, if I get the texture right.
03:20Interesting.
03:20Wrap that in a flatbread.
03:22And then I think you can't have a kebab without a good pickled chilli.
03:25Right.
03:26So I've got these, and they're called chilli-dropping fruit pods.
03:28What do you reckon, Carl?
03:29I grew up in Cardiff. I'm from Cardiff.
03:31So you know Chippy Lane?
03:32I know Chippy Lane.
03:33I can't wait to see what he does.
03:44My title is No One Hunts Like Gaston.
03:47The inspiration behind the dish is Luke Evans, who's a Welsh actor,
03:51and his role in Beauty and the Beast as the great Gaston.
03:54So the dish itself, I'm going to be serving in two parts.
03:57The first part is Gaston's love and almost obsession for Belle.
04:01So you're going to have a beautiful loin of venison.
04:04You're going to have a pickled beetroot rose, a beetroot puree.
04:07The great Gaston itself is going to be the show-stopping beast.
04:12So we've got this beautiful, large venison leg,
04:15which I'm going to be slow-cooking in the oven,
04:18and then going to be glazing it up with a nice venison sauce.
04:20And then that's going to be served with a venison-fat gnocchi.
04:23I am really interested in time-ins with this, though,
04:26because that's a big old chunk of meat to cook, isn't it?
04:28Yeah, it definitely is.
04:29Lauren?
04:29I think it sounds delicious.
04:30I think we've moved from Saturday to Sunday lunch.
04:33Yes.
04:38I really need to get this in the oven straight away.
04:42It really is a gnarly piece of meat,
04:45which I totally get,
04:46because it's the beast side of Beauty and the Beast,
04:48but it absolutely needs to be cooked perfectly,
04:51so it's refined in terms of its flavour.
04:55Good luck.
04:58John's mincing hoggett meat and streaky bacon for his donna kebab sausage.
05:05So getting my birds ready to go in the water bar.
05:07So some brown butter.
05:12He said he was going to cook it gently and then hammer it on the barbecue.
05:15Yeah.
05:15You've got to be super careful with that second cook.
05:18It'll just totally dry out.
05:21I'm just working some lean meat, trying to make, like, a gluey consistency.
05:25Then after that, I'm going to add the fat into it and emulsify it in,
05:28so you get, like, a spongy, super juicy sausage, hopefully.
05:31He's obviously got this flatbread with this sort of sausage that he's making.
05:35The two very technical things, but then that rack of hoggett,
05:38it'll be disgusting if it's rare.
05:39Obviously, if you overcook it, it dries out.
05:42Let's get my Bichu puree on.
05:46Carl's also started his venison sauce
05:48and is preparing a pickling liquor with red wine vinegar,
05:52juniper berries and peppercorns.
05:55Just get these lightly toasted off to release those aromas.
06:05Carl runs a high-end catering business
06:08and likes to use local suppliers to source his ingredients.
06:11When I heard the brief, my brain started ticking straight away.
06:14I do like an action film, a superhero film.
06:18Anything that is high-paced, I'm all over.
06:22I think I've definitely got what it takes.
06:24Stress-wise, it takes a lot to get me flustered.
06:27When I go a little bit quiet, I go into a zone
06:30where that's me manifesting all of that pressure and stress
06:34into more precision to get things done quicker.
06:39To be able to cook at a banquet, it would be amazing.
06:50Yeah, I've got a couple of points to make up.
06:52I really do think that this dish can do that.
06:55Obviously, I need to get a 10.
06:56I need these guys to get an 8.
07:00For his post-clubbing takeaway,
07:03John's working on his kebab sauces.
07:06This is going to be the jungle curry sauce.
07:08Cook it out of the curry paste,
07:10seasoning it with sugar, honey,
07:11a sour Southeast Asian plum called galsenia
07:15that gives, like, a little bit of tartness in the background.
07:18He's also got a caramel on for his fermented chilli sauce
07:21and is blitzing a green chilli, coriander and coconut cream sauce.
07:27I'm just checking how the proof's coming along on the steamed buns.
07:30It's going to be touch and go with that one.
07:32Touch and go.
07:34OK.
07:36Courgettes.
07:37John's also using the curry paste
07:39and the same 15-spice mix he used in his starter
07:42to flavour his minced hogget.
07:44There's, like, a traditional sausage in Thailand called sayua.
07:48It's, like, a red curry sausage.
07:49So, trying to, like, take inspiration from that.
07:52Just a bit of fish sauce.
08:00That's what I'm looking for.
08:02Tastes good.
08:03John.
08:04Hello, chef.
08:05You want to try something?
08:06Yeah, so this is going to be the jungle curry sauce.
08:08I've basically made three sauces
08:10that symbolise the personalities
08:12of three of the main characters from the film,
08:14and they're going to be in little squeezy bottles.
08:16Wow, OK.
08:18The balance of the dish will be the most important thing
08:20I've just tried his jungle curry sauce.
08:22You dunk chips in that all day long.
08:25I just hope he can bring it all together in time,
08:27cos the man's working hard.
08:31John's sausage goes into steam.
08:34Carl's preparing venison-fat gnocchi,
08:36and Corin's starting to barbecue his confit thighs.
08:40Three should be enough, I reckon.
08:43One, two, three, five.
08:44Can I do four?
08:45Let's do four.
08:51So this is my yeasted celeric puree.
08:56And this is my jalapeno piri-piri.
09:03Carl's preparing the meat for the beauty part of his dish,
09:06which will be started in the water bath.
09:08Just rolling my venison loin.
09:11I'm going to pop some of this rendered venison fat
09:13that I've made with the slow roast and the bones.
09:17Dude, I'm just going to put these here to prove
09:19it's a bit cold over there.
09:22I could only be here for, like, 15 minutes.
09:23Yeah, yeah, I'm not using that side anyway.
09:25Cheers, mate.
09:27What did you want it on, Corin?
09:29100 degrees, please, Steve.
09:30Yeah, we...
09:31Thank you very much.
09:33Corin's having a dry run on his guinea-fowl drumsticks.
09:37Just testing out the thickness.
09:39So we'll go and try again.
09:42Almost like KFC, you know?
09:44You've got to get the right ratios of flour
09:46and the right ratios of batter.
09:50Corin, how's it going?
09:52Yeah, very well, sheffled on to control.
09:53Those steamed buns are worrying me a bit,
09:55but apart from that...
09:56Why are they worrying you?
09:57Just want to push them as far as I can on the proof.
09:59Yeah, he wants me as light in areas possible.
10:02Exactly.
10:02Good luck. I'll see you in the past.
10:03Thank you very much. See you in the past.
10:10Carl's venison fat gnocchi is being poached.
10:17How are you doing, chef?
10:17How's it going?
10:18Yeah, really good.
10:19I see your venison's in the oven roasting away.
10:21Yeah.
10:21You got your sauce ready?
10:22Yeah.
10:23So this is just the bones from the saddle,
10:25obviously made of venison stock as well.
10:27It's just getting that reduced down.
10:29See you up there.
10:32He's made a really nice venison duke.
10:34It's rich, tastes of venison, there's a bit of wine in there.
10:37But he's got to get that venison leg cooked absolutely perfectly.
10:43Corrin's deep frying his drumsticks, which I'm hoping are going to be more GBM than KFC.
10:50Buns, buns, buns, buns.
10:51Don't open it, please.
10:52Thank you.
10:52His steamed buns must finish in the cooling oven to prevent them collapsing.
10:58Carl's got carrots simmering in carrot juice and star anise.
11:03Come on.
11:05And he's making a Beauty and the Beast rose.
11:14Which he cooks in his pickling liquor.
11:19Corrin, you mind if I grab some coal?
11:21Go for it, chef.
11:24John's grilling flatbreads while starting to cook his hogget rack.
11:32Corrin's serving first.
11:34The guinea fowl drumsticks are doused in piri sauce.
11:42All right, Corrin, you've got eight minutes.
11:44It's going to be a push.
11:46What's that one, Corrin?
11:47This is the yeasted celeriac puree here.
11:50Oh.
11:52He adds courgette puree and sprinkles of toasted sunflower seeds.
11:57Next, it's celeriac fondant and barbecued and pickled courgette.
12:03Can I put you two to work?
12:05Oh.
12:05And they're placemats, these ones.
12:07Nice.
12:08Thank you.
12:08OK, darling.
12:10He's had skewers specially made for the drumsticks.
12:13Stab him in.
12:14Corrin, that guinea flower looks wicked.
12:16Are you happy with the cook?
12:18Yeah, just going to flash it again.
12:19Want it just, just cooked, you know?
12:22So he's always took them off the bone and they're a little bit pink.
12:25Is that heat enough?
12:26I remember his pigeon last year.
12:28It was a bit blue for me.
12:30Yeah, we don't want blue guinea fowl.
12:32No.
12:33Do you want the nasturtions on you?
12:35Yeah, let's go first.
12:36All the nicest flours just along there like so.
12:39The guinea fowl confit thighs are next.
12:41Two minutes now, Corrin.
12:43Yeah, chef, coming up.
12:44In one.
12:45The breast is glazed with the Welsh Zambian honey.
12:49The ponzu beurblanc sauce is finished with a glug of citrusy yuzu sake.
13:00Go, these are cool.
13:01Solid job, mate.
13:02Yeah, that's guinea fowl feathers.
13:04Oh, yeah.
13:04Didn't mean to make them look like darts so much, but they did.
13:08What a mate.
13:09Good luck, chef.
13:10Thank you.
13:21Smells incredible.
13:22That piney...
13:23Magnificent.
13:24Are you happy with having this come up?
13:25Yeah, I'm really happy.
13:26The steamed buns made it.
13:28Thought there wasn't going to at one point, so yeah, I'm very happy.
13:30Let's look at the guinea fowl itself.
13:34I do think everything is cooked to perfection.
13:37Like the croissant on the breast was perfect.
13:41The rendering of the fat, are you happy with that?
13:43I could have done a bit more on the trimming, if I'm honest.
13:45I think I probably took my half the ball for a slight second, but I'm happy with the cooking
13:48of the fat.
13:50We've got the thigh.
13:52I think it's got a nice smoke going through it, but it's also got a nice sweetness.
13:56You've got the drumsticks.
13:57It's got a nice little bit of heat from the piri-piri.
14:02If I had to nitpick, maybe the celeriac puree is a little bit on the top end of seasoning
14:06for me.
14:06It's quite salty, isn't it?
14:08What do you think about this bread, the bao?
14:09A deep-fried bread.
14:11What's not to love?
14:12So what would you score this?
14:13I'm happy with every component on the plate, and I think the dish on the whole is a ten.
14:18Good, strong dish.
14:19I wouldn't kick it out of bed, you know what I'm saying?
14:22I'm going to give him a night.
14:23Knowing Chef Tommy, he'll pick up on the small things.
14:27That is a solid nine.
14:33Hello, Chef.
14:34How was that?
14:35You okay?
14:36How was it?
14:37Yeah, I wouldn't have made that up without you two.
14:39Thank you very much.
14:39No way.
14:40You're very welcome.
14:41How are you still getting on?
14:42You looking good?
14:43Yeah, looking good.
14:43Last bit of Bob's legs still in the oven.
14:47John's deep-frying lamb sweetbreads, a gland from the neck of the sheep.
14:52Corey, mate.
14:52Yes, Chef.
14:53Do you mind watching these for me?
14:54Of course.
14:56Five minutes now, John.
14:57Yes, Chef.
14:58He's putting the miles in, isn't he?
15:00The sweetbreads are massive.
15:03Maybe they've got the wrong ones, and it's the testicles.
15:07Flatbreads are slathered with curry sauce ready for the Hoggett sausage.
15:12It's not an easy thing to get right.
15:14No.
15:14If it gets too hot, I imagine they will split out.
15:17Right.
15:18It might be a bit grainy in texture.
15:21Two minutes, John.
15:22Come on.
15:22Yes, Chef.
15:24Oh, we've got paper.
15:25Oh, look at that papers.
15:27The Hoggett chops get a final flash.
15:31It's like a ceramic kebab box.
15:33Nice.
15:34That is so cool.
15:36He adds the honey pickled chilli dropping fruit pods.
15:39A little pile of salad here, please.
15:41The slaw is made using British ingredients like cabbage and carrot, but the dressing is Thai influenced.
15:51All right, time's up, John.
15:53All right, time's up, John.
15:53One more minute, please, Chef.
15:57The three sauces are bottled-up takeaway style.
16:02And the dish is served to the tunes of Welsh DJ, Sasha.
16:13Yes, John.
16:14Well done.
16:14Thank you.
16:15So, the dish is called Lights Up.
16:18Yay!
16:19And the inspiration is human traffic, a personal inspiration for me, like, after going out clubbing
16:25in Cardiff, heading to Chippy Lane and getting an amazing kebab to end the night.
16:30Good luck, Chef.
16:32Thank you.
16:42Okay, so let's talk about sauces, then.
16:45Coop, he is a big fan of jungle music, so I thought I'd make a jungle-less massive curry sauce.
16:50Jip is, like, the leader of the gang, the cool guy, so I thought I'd make a bit more of
16:53a cooling sauce here.
16:54Yeah.
16:54And Lulu, she's sort of, like, the sassy one.
16:57I thought, like, a fermented chilli and cherry hot sauce really summarised her character.
17:03Oh, wow.
17:05Oh, my God, that is delicious!
17:08So, the actual kebab meat itself, are you happy with the texture?
17:13Yeah, I'm happy.
17:14The flavours that are coming through that kebab meat, is that exactly how you intended?
17:18I think so.
17:18It's, like, super fragrant.
17:19It's got a nice heat to it as well.
17:21Reminds me of a sort of elegant doner kebab.
17:25The cuisson on that rack is beautiful.
17:28The cook on the flatbreads.
17:29Yeah, it's unbelievable.
17:30So chewy.
17:31Really good.
17:31Yeah.
17:32If I had one criticism...
17:33It would be?
17:34...the sweetbread I wish was brined.
17:36Misses a bit of flavour inside of it.
17:39Can I eat that in a 1-er? Is that...?
17:41I'd maybe go with a half, Chef.
17:43A half, right, okay.
17:44Oh, wow.
17:45It's like a pepper.
17:47Well, it's porky.
17:49There's a lot of spice in there, and you need the slaws to cool you down.
17:54Is there anything you'd change about the way you've executed this?
17:57Yeah.
17:57Disappointed with the sweetbreads there on the chewy side.
18:00Maybe, like, one degree further on the rack.
18:02And so what would you score it?
18:04I'd love a 9, but it's probably an 8.
18:09I really want to give it a 10, but little bits, just a 9.
18:13It's a 9, 9.5.
18:18Do you need anything?
18:19Yeah, man, I've got loads to do.
18:21Okay, I'm ready.
18:23Welcome back, Chef.
18:24You need to open a kebab shop, Chef.
18:28Corin's barbecuing hispy cabbage to go with Carl's beast of a venison leg.
18:33You looking for that kind of colour or a bit more?
18:36A tiny bit more, yeah.
18:38The leg is glazed with venison sauce.
18:42Look at that!
18:45I'm just going to glaze these roses just with a little bit of beetroot puree.
18:51Thyme leaves are added while the water bathed venison loin is prepped for a final cook.
18:57All right, you've got five minutes.
19:00Yeah, we...
19:01I'm just going to cook this knocky off quickly.
19:03Are you going to be up in five?
19:04I'll be up in five.
19:05Yeah?
19:06Oh, he's just in a lot...
19:07Is he not in there?
19:08Do you think that should be cooked if he was up in five minutes?
19:13I think at this point it's better to ask for what you need.
19:17Carl, want to call it two extra?
19:19Yeah, please.
19:24The beetroot rose is covered with a beauty in the beast red rose cloche.
19:32Right, I'll take this leg.
19:38Take this real quick.
19:39What's that?
19:40What's that?
19:41Hispy cabbage is added.
19:43You could fill up the sauce jugs three quarters for me.
19:45Yes, chef.
19:46And then we're just going to go right in front with the carrots and the gnocchi, please.
19:56Straight out of the pan...
19:58We're due at the pass now.
19:59..the loin is finished with long pepper.
20:01He's now three minutes late.
20:03If he goes over five minutes, the veteran must reflect it in the score.
20:12Goodness me.
20:14Wow.
20:15Look at that.
20:16Free, boys.
20:18Well done.
20:19The inspiration behind the dish is Welsh actor Luke Evans in his role as Gaston in Beauty and the Beast.
20:25Exhausted?
20:26Yeah.
20:28Yeah, let me take that one.
20:29Sauce, yeah.
20:29I've got sauce, yeah.
20:40No-one hunts like Gaston.
20:41I think the point is driven home.
20:43Yeah.
20:45So the venison loin, you cooked that quite last minute.
20:47Is that how you want it to be?
20:48I ran out of time.
20:49I would have liked it to be maybe rested a little bit longer so it didn't really seep all over
20:53the plate.
20:53And your venison sauce, does that have a good flavour for you?
20:57Happy with it.
20:59The sauce is rich.
21:03Legs, nice bit of cooking on that.
21:04In the middle, obviously, it's a nice cook, but on that exterior, it's maybe just a bit tough.
21:10Overall, I'm happy with the cook.
21:12The centre part, maybe slightly a little bit under.
21:16And the beetroot rose.
21:18I wanted to have a little bit of texture left in it.
21:22I do like the gnocchi.
21:24That's kind of my thing.
21:24It's got a really nice flavour of the venison fat running through it.
21:28So what would you score it?
21:30I need to make sure I beat those guys.
21:33I'd give it a nine.
21:35Eight.
21:36An eight.
21:36I'm going to go with a solid eight as well.
21:42You wanted epic movie-making magic.
21:47That venison leg, how epic was that?
21:49It looked incredible.
21:50And then on the other end of the spectrum, you've got ceramic kebab carton.
21:55And then a smoking guinea fowl.
21:57Brilliant.
21:57I also love it when they leave nothing out there as well.
22:00Yeah.
22:01I think all three of them are actually exhausted.
22:04Yeah.
22:05I felt like that when I came out of the room.
22:07It's a bit brutal having to taste it in front of them as well.
22:09Yeah.
22:10I mean, what do you think about that?
22:11And two minutes ago I thought it was amazing.
22:13Now I'm not too sure about it anymore.
22:16You're doing this many ingredients and trying to get them all up at the same time, all perfect.
22:21There's one or two missteps.
22:23Challenging scoring.
22:24Yeah.
22:25Very challenging scoring.
22:36Well, chefs.
22:37Movie-making magic galore.
22:41All of you brought great spectacle with your dishes.
22:44Thank you very much.
22:45I'm going to start with you, Corinne.
22:47For your dish, Rungana Naoni's Guinea Fowl.
22:50It was very cinematic.
22:51I loved the tablecloth and the smoking guinea fowl was just quite epic.
22:58Starting with the breast, it was slightly pink, how guinea fowl should be.
23:01I think it was really moist for that.
23:03But I think the skin could have probably been a little bit crispier.
23:06I wondered if you could maybe use a planter or a pan just to try and get that a little
23:09bit more rendered.
23:11The thigh was tasty.
23:12It was beautifully seasoned throughout.
23:14It was nice and moist in the middle.
23:16The drumstick, it was super crispy, really juicy.
23:20And the piripiri sauce was really fragrant.
23:23And I could eat like 10 of them.
23:26Well, 20 of them.
23:27I could have 20 of them.
23:28Thank you.
23:28And I really enjoyed the crispy bun.
23:31I agree with you.
23:32The whole dish is a party in your mouth.
23:35I think it's almost perfection.
23:36Thank you.
23:38John, for your dish, lights up.
23:41You really set the scene of Chippy Lane in Cardiff.
23:44I think the kebab meat was a really clever technique.
23:47And I think the texture was really, really good.
23:50It was reminiscent of a don of kebab, like in a really good way.
23:54The three sauces, fermented chili and sour cherry sauce.
23:58Bottle that and sell it.
23:59The jungle curry sauce, that is like the best kebab curry sauce you're going to get.
24:05And the green coriander sauce, that was really fresh.
24:07I think all three together, absolute flavor bomb.
24:11The sweet bread, it was really crunchy, but it was a little bit chewy.
24:14Yeah.
24:15The rack of hoggett itself, I think you rendered the fat really nicely.
24:18It had a nice, gentle, smoky flavor to it.
24:20Maybe a couple of degrees more on the cooking.
24:23I think it would have been perfect.
24:25And the pickled chili dropping fruit pods.
24:28I think you need to slice them, I think for like a banquet.
24:31If you're serving them whole, I think we'd take a few people out with those.
24:34Noted.
24:37Karl, for your dish, no one hunts like Gaston.
24:40There was the beauty and very much the beast.
24:43And there were some really clever nods with the detail to the film as well.
24:46The venison loin, that was very tender.
24:49I'd like to see a bit more caramelization on it.
24:51And it needed a longer rest as well.
24:52I think you've got to get that on earlier because it did bleed onto the plate.
24:55The beetroot puree, I like the Cabernet Sauvignon vinegar in it.
24:58And I just think it was really earthy and really sweet and sour.
25:01It was really good.
25:02The pickled rose though, that was a little bit too crunchy for me.
25:05The leg itself had a beautiful color and glaze to the outside.
25:10Unfortunately, like the bit I had was a bit on the tough side.
25:13I think the nature of this cut is you don't really get that many clean,
25:17nice, lean cuts of meat when you're serving that many people.
25:21The venison fat gnocchi, I think it looked great, but it was a little dry for me.
25:25I think maybe Parmesan more egg in a more traditional sense would make it a bit lighter and fluffier.
25:30So, to the scores, gentlemen.
25:33Corin.
25:36I'm giving you...
25:39..a nine.
25:41Corin, you are bringing so much personality to these dishes.
25:45It was excellent.
25:46Thank you.
25:48John.
25:49I'm scoring you...
25:53..an eight.
25:58..a six.
26:01That cherry hot sauce.
26:02Thank you.
26:03I'm taking it home.
26:04I've got plenty for you to take.
26:06Carl.
26:08I'm scoring you...
26:12..a six.
26:14Carl, I know you had some technical issues with this dish,
26:17but I really enjoyed the spectacle and the stories that you are telling.
26:21All right, chefs.
26:23Main course done.
26:24But the most technical dishes to go, so desserts now.
26:27So, er, I hope you got something special for us.
26:30Thank you very much, chef.
26:31Thank you.
26:31Thank you.
26:33Well done, mate.
26:34Well done, mate.
26:34Well done, mate.
26:37Well done, mate.
26:38Well done, mate.
26:38Sorry, mate.
26:43I'm really delighted, actually, with my score for my main.
26:47I think the score of a six...
26:49..a bit harsh.
26:52Getting a nine is just lighting a fire underneath me
26:54and I really, really want to push to get a ten for my dessert now.
26:58Now it's time for the pre-desserts.
27:00In the event of a tie, these rankings will really matter.
27:06Tommy is staying out of the kitchen for this course
27:09and will blind taste the dishes.
27:12Right, lemon curd is on.
27:17There's competition all over the place
27:19and if I make one mistake, I could be going home.
27:22Hey, Corinne.
27:23Hi, Andy.
27:24What is happening on this occasion?
27:26OK, so my pre-dessert is called Rocket Man,
27:28based off of the film The Life of Elton John.
27:31Exactly.
27:31The Life of Elton John.
27:32And the main character in the film was played by Taran Egerton.
27:35Yes.
27:36Who's from where my restaurant is, basically,
27:38just ten minutes down the road.
27:39So the base of the dish is pistachio tofu
27:41and white chocolate ganache.
27:43Wow.
27:43In the middle will be a lemon curd and then a lemon dehydrated meringue
27:47and then a foam that's made from olive oil, vanilla and yoghurt.
27:52John's pre-dessert is linked to Jurassic World Rebirth,
27:55whose director Gareth Edwards is of Welsh parentage.
27:59Making a sorbet, but using carrot as my sweetening agent.
28:03And then I've got sea buckthorn juice here.
28:07The title is Not So Tropical.
28:09I'm making a tropical kind of flavoured sorbet,
28:13but I'm using all British ingredients.
28:15And then at the moment, I'm making a fig leaf flavoured twill.
28:18And when it comes out of the oven,
28:19it has this, like, green finish to it.
28:22Almost like a dinosaur scale.
28:25Carl's got a jelly
28:26and a Welsh whiskey and lemon caramel on the boil.
28:31I feel like I'm getting drunk.
28:34The title is This Isn't a Martini.
28:37And the inspiration is from the Kingsman Gold Circle.
28:41My mum loves that film.
28:43She really loves Taran Editing.
28:45So there's a scene in the film where he orders a martini.
28:49When she serves it to him, he says,
28:51that's not a martini.
28:52Well, it is when it's in Kentucky.
28:54So I'm doing a little take on a whiskey sour.
28:57Oh, yum.
28:57So you've got a lemon sucre tart.
28:59Yep.
28:59A lemon curd.
29:01Hender and whiskey jelly.
29:03Sounds great.
29:04Thank you very much.
29:04If you not take your foot off the gas,
29:05you can still do this.
29:07Yeah.
29:10Carl knows nothing short of perfection will do
29:13as he whisks up the lemon curd,
29:15which also features in Corrin's Rocket Man.
29:18A little bit of...
29:20He adds olive oil to his vanilla mousse,
29:23which he'll serve as a foam.
29:25Almost there.
29:27And a little bit of sugar and salt.
29:29John's tuiles are baked and his carrot sorbet is already churned.
29:33Fine.
29:35Yeah, I'm just waiting for my curd.
29:36Yeah, I'm just waiting for my ganache.
29:38My ganache.
29:39Let's play it.
29:47We have liftoff.
29:53You have five minutes, chefs.
29:55Yeah, we.
29:56Yes, Andy.
29:56I need you all up at the same time.
30:01Now that the next elimination is looming,
30:04there's a little tension in the air.
30:06Good to go?
30:07Yeah, chef.
30:07Wow.
30:08Corrin starts with his white chocolate and pistachio ganache,
30:12followed by the lemon curd,
30:14whilst Carl's tart has the lemon curd in the base,
30:17whisky jelly, then Italian meringue.
30:20How's that, John? Zingy?
30:22Very good.
30:23Very happy with it.
30:24Douglas fir pine oil and herbs
30:26provide more zesty British tropical flavours.
30:31Oxalis leaf, so it has, like, sourness to it.
30:34Are we all looking good, chefs?
30:36Can I foam?
30:37One minute, chef.
30:38Yes.
30:39Here we go.
30:40I'll probably need another 30 seconds, sorry.
30:42Just takes a little while to arrange these dinosaur scales.
30:46Corin finishes his with dehydrated lemon meringue,
30:50and Carl adds his boozy whisky and lemon caramel,
30:53which contains edible gold in homage to Kingsman The Golden Circle.
31:06Thank you. See you in a bit.
31:11Oh, I'm ready for this. What have we got?
31:13All sorts of delicious loveliness.
31:15So, is this Tracy Island off of Thunderbirds?
31:19This is Winnie the Pooh,
31:20and this is Grand Day Out Wallace and Gromit.
31:24No.
31:24Yeah.
31:27So, this is called Not So Tropical,
31:29and it's inspired by Jurassic World.
31:33Mmm!
31:33It's unusual.
31:34Quite like these little pastry twirls.
31:38That's delicious.
31:39Carole on that, shall we?
31:40Mmm.
31:42Nice tension.
31:42Sea bookthorn and carrot is quite a good combination.
31:45There's quite a lot of oil in it.
31:47Yes.
31:48Mmm.
31:50This is Rocket Man.
31:53Rocket Man.
31:56Oh.
31:57The temperature's not as I thought it might be.
31:58I thought it was going to be colder.
32:00Mmm.
32:00It's beyond...
32:00It's almost a little bit warm.
32:02Yeah.
32:02I mean, it's quite custardy-ish, I like.
32:06I want it to be there one minute and gone next.
32:08Love it.
32:09Really nice.
32:09The creaminess of that.
32:11Ganache.
32:11Thank you very much.
32:12The lemon helps cut through the richness.
32:15It's tasty.
32:15Not wholly refreshing, though.
32:17No, exactly.
32:21This is called This Isn't a Martini.
32:22Inspired by Kingsman the Gold Circle.
32:24How did you get all that ton that time?
32:26Yeah.
32:27Looks super beautiful.
32:28Yeah, exactly.
32:29Whoa!
32:30Impossible to eat, but very tasty.
32:34It's delicious.
32:35That pastry's perfect.
32:37Really refreshing as well, though.
32:38There's a lot of sweet meringue.
32:41Do you think the custard should be set more?
32:43Yeah.
32:44I don't think either of these two are particularly refreshing.
32:46The custard in this tart should have been more set.
32:49Yes.
32:49And I think this should have been colder.
32:52Probably this is the third, with Rocket Man sitting in second.
32:59And that's in first.
33:01I think this one is John.
33:02OK.
33:03This one is Corin.
33:04OK.
33:04And this one is Carl.
33:05You are completely correct.
33:07Yeah.
33:12It's dessert, and the chef's last chance to impress Tommy.
33:16Let's hope it's a blockbuster.
33:20It's the final countdown.
33:23Corin's making muffins.
33:25We've got some miso, butter, honey, some treacle.
33:32First job, I've got my apples, bacon in the oven,
33:34for my burnt apple puree.
33:39I'm just going to get these strawberries and palm sugar
33:44on a bain-marie.
33:45I just want to confit them.
33:47And then I'm going to get an ice cream working.
33:50The dish is called White, Red and Rose.
33:53Right.
33:54And it's inspired by Snow White and the Huntsman.
33:56The movie was shot in many locations in Wales,
33:58but actually it was the opening scene
34:00where the queen pricks her finger,
34:02three drops of blood fall into the snow,
34:03and she wishes for a daughter with skin as white as snow,
34:07lips as red as blood,
34:10and a heart as strong as rose.
34:11I'm going for a white, red and rose theme.
34:13I'm basically making the white cardamom coconut cream bavoie.
34:17Yeah.
34:18It's got like a very medicinal kind of feel to it.
34:20I've never heard of white cardamom.
34:22I don't think I have, no.
34:22I'm also making a toasted rice meringue.
34:26And then to pair with that,
34:27I'm doing different sort of preparations of strawberries.
34:29And then I'm also using rose throughout the dish.
34:31So I have some pickled rose elements
34:33and some preserved syrup rose elements.
34:39Carl's made a foillotine crumb.
34:48Which is mixing with blonde biscuity flavoured dulce chocolate.
34:52Hey, Chef, how you getting on?
34:54A lot to do.
34:54He likes making a pudding, this one.
34:55I just find it quite therapeutic.
34:58I don't think anybody's ever made a pudding in Great British menu
35:00and found it therapeutic.
35:02He's celebrating a Welsh waterfall which features in one of the Batman films.
35:06The title is Gotham's Calling.
35:09OK, yeah.
35:09And the inspiration behind it is Hendred Falls at the end of The Dark Knight Rises,
35:14which is the Batcave.
35:15Based on the Brecon beacons, I wanted to do something that not only represented Hendred Falls,
35:20but a little bit of Welsh produce as well.
35:22We're going to have a Cobnut parfait.
35:24I'm going to be then making a burnt apple puree.
35:27OK.
35:27Then we've got some Charles Rosses that I'm going to dice up.
35:30So you're going to have like this fresh apple running through it as well.
35:33And then I'm doing a activated charcoal twill, which is going to be a bat.
35:37Bring the bat, then.
35:38This is a really beautiful apple.
35:39Feel how heavy the apple is.
35:42It's a lovely apple.
35:43Do you think you might be able to pull off this?
35:45I've got to pull it off.
35:46I need a ten, and I need one of these guys to slip up.
35:50Good luck.
35:50Thank you.
35:51Can't wait to see it, Chef.
35:54I want to make sure I break up that foyatine even more.
35:57Otherwise, when I come to cut it, it's not going to quite be as sharp.
36:02Corinne's dessert is inspired by the film celebrating the lesbian and gay movement,
36:07which helped striking minors.
36:10The title is LGSM.
36:13It's actually the same film that John used for his starter, which is Pride.
36:19So based on the strikes in the 1980s in Wales.
36:23At the base, I have miso muffin that's going to be smoked over birchwood,
36:28dipped in a diplomatico rum syrup.
36:30On top of that, you're going to have a shiso meringue.
36:32Then we have a coconut ice cream and a final little caramel sauce.
36:36I guess one of the challenges, though, is the storytelling.
36:38Like, John's already done this.
36:39I did get a bit nervous when John did his, but I'm also very confident in mine.
36:43Good luck to you. All right, good luck, Chef.
36:47Corinne and John have both started their ice creams.
36:50Corinne's is flavoured with coconut blossom,
36:52whilst John is using amazake, which is fermented rice.
36:56Following the recipes this time, not just winging it.
37:00Last time, it was a bad-scoring dessert that knocked him out of the competition.
37:07John's dish, white, red and rose.
37:10Medicinal white cardamom, medicinal rose.
37:13This feels like he ticks all the boxes, it's ten out of ten,
37:16or some of them flavours don't work and it's a five or six sort of dish.
37:23Have you seen the Muffin Man? The Muffin Man? The Muffin Man?
37:29Corinne's dish, LGSM, referencing the brilliant film Pride.
37:32You're doing, like, a soaked muffin,
37:34but still have its sort of structural integrity,
37:36otherwise it's just mush.
37:38Before he gets to his muffins,
37:40he's got to do his ice cream again.
37:42There are Chagall's.
37:44I put too much ice cream stabilised in it,
37:46so it thickened up too much.
37:49Carl's cold element is an apple sorbet.
37:53Don't want that syrup to come to the boil.
37:56I'm literally just going to be pouring it straight over the raw Granny Smiths,
37:59just so I can get that lovely burst of freshness.
38:04Carl's dish, Gotham's calling.
38:06He was quite excited about his apples.
38:08Yeah, I'm quite excited about his apples.
38:09I really liked his spirit.
38:11I need to temper this dish and I'm going for it.
38:12And he's... Fair play.
38:14Brace yourselves, lads.
38:23The moment I've been waiting for, using the ice cream machine again.
38:26It's my new favourite thing.
38:32I've just took both ends off the muffins now.
38:34I'm just going to smoke them over some birch wood.
38:36I'll leave them on for a little bit.
38:42After making it to the banquet to do a mini-course last time,
38:46Corinne's been practising for months
38:47to try and get a full course this time around.
38:52There shouldn't be any rules.
38:54The whole idea of food is that it's subjective
38:56and if you cook what's true to yourself,
38:58hopefully people understand it and then they enjoy it as well.
39:01It's got to be your personality on a plate.
39:03And what you're kind of hoping for is to reach into someone
39:08and let them understand an insight of your mind
39:10and what you want to portray.
39:12Because it is art at the end of the day.
39:15The Brief, I think, this year is amazing.
39:17I'm a big film buff.
39:18The key is to do what I do, do it well and execute it well
39:21and then the rest is up to the judges.
39:23My full menu's strong.
39:25I think there's a few that I would like to see at the banquet,
39:27but I also got 39 out of 40 on my dessert last time
39:31so I'd like to go one more than that.
39:33Fight and talk.
39:38I'm trying to be healing this kitchen.
39:40Like all my dishes this year, it all comes together at the end
39:43and the proof's in the pudding.
39:45Paddy McGuinness over there.
39:48Lucy.
39:50Carl's working on everything everywhere all at once.
39:53For the parfait, the cod nut praline is loosened up with hazelnut oil.
39:58He's making his apple puree.
40:00I've just burnt them to bring out this lovely bittersweet caramelisation
40:07so it almost gives you that warm apple crumble feel to it.
40:13Right, I've got to move fast now.
40:15And he's got a sugar syrup on also for the parfait.
40:18I'm just going to start that again.
40:19It's starting to crystallise.
40:23Minor hiccup. Minor.
40:24So I've got some of my comfy strawberries,
40:27and I'm just blend it into like a compote with some preserved rose syrup.
40:33How's it going, John?
40:34Good, Chef.
40:35Anything I can try?
40:36Yeah, so I've got my fermented rice ice cream.
40:39Okay.
40:40And you get that kind of like, almost like sake back note to it.
40:43I think it's like a really nice, gentle flavour.
40:46I look forward to seeing you at the pass.
40:47Thank you, Chef.
40:49I've just tried his ice cream quite plain.
40:52So, see how that goes with the rest of the dish, really.
40:54He's got some really big flavours,
40:55so maybe this just helps bring it all together,
40:57but it's not the most interesting thing I've tasted.
41:02It's been a busy year for John.
41:04He's gone from running pop-ups
41:06to launching his own bricks-and-mortar Michelin-starred restaurant.
41:12Thai food is kind of synonymous with big, bold flavours.
41:15You've got sweet, salty, sour and spicy,
41:18and you kind of need to balance all that together
41:20to make something harmonious and delicious.
41:24Great British menu is something that I grew up watching
41:26long before I was even cooking in a professional kitchen.
41:30I learnt a lot about myself, I learnt a lot about my food.
41:32The feedback from the veteran judges was amazing,
41:34and to be honest, I don't think I'd be the chef I am today
41:37without those experiences five years ago.
41:39So, it would be incredible to get through to that judging chamber
41:43and hopefully get myself onto the banquet this year.
41:46Service, please.
41:52John's flavoured a meringue with toasted and powdered jasmine rice.
41:55He sprinkles a bit more on top before it goes in the dehydrator.
42:03Carl's redone sugar syrup is poured into whisked egg yolks.
42:07Just adding my praline, it's still a little bit warm,
42:09just to make sure they're kind of, like, incorporating.
42:12He adds the fresh apples to the baked puree.
42:16I love Batman.
42:17Right, you know, who doesn't love Batman?
42:19My son loves Batman.
42:20Yeah?
42:21Yeah.
42:22Don't want to let you down, but I did leave it at home today, my soup.
42:24What a shame.
42:27Next, he finishes the parfait by folding in whipped cream.
42:32Guys, you got the piping bags over there.
42:35I do not.
42:36No?
42:38I've only got two, but you can have them.
42:41Just hiding behind a girder.
42:43No time to waste, he uses a jug instead.
42:46This is my ice cream coming out, my coconut ice cream.
42:51Do you know where the piping bags were occurring?
42:53Where were they?
42:54Have a guess.
42:55In my fridge.
42:58Sabotage.
42:59Sabotage.
43:01Sorry, guys.
43:03What's going on, Carl?
43:04Bats.
43:05Got some apples on the go, some sorbets.
43:07Bats, what's that?
43:07Apple sorbet.
43:08And then we've got the baked apple.
43:11Kind of like compote.
43:12George.
43:13Thanks.
43:13I wanted that roastedness.
43:15I wanted to bring out that caramelisation,
43:17the little bit of bitterness in there as well.
43:18You seem on track, so...
43:20Yeah, just waiting for the parfait to set.
43:23I will ask no more.
43:24Thank you, chef.
43:26John's flavouring a strawberry and rose consomme
43:29with white cardamom and dried hibiscus flowers.
43:34Corrin's making a caramel sauce with more coconut blossom.
43:37He's serving last on this course.
43:42You like the calm before the storm, Corrin?
43:44I really want to get something done.
43:46Yeah.
43:47But, like, the longer I wait, the better it's going to be.
43:51Carl's parfaits are set and he's increased the charcoal in his tuiles
43:54to get a blacker finish.
43:57Whilst John's made glacé rose petals.
44:00Wasn't on the recipe.
44:01I was dreaming about that last night, so I made it today.
44:06He's serving first and is on his last-minute jobs.
44:09This is my superhero look.
44:10I've made a coconut sorbet that I'm pipetting in
44:13to create the snow effect.
44:15Unfortunately, I haven't quite worked out
44:17how to make, like, an actual snowflake.
44:21John, you've got five minutes.
44:23Yes.
44:25It's all the strawberry elements first
44:27as he layers them on top of the coconut and white cardamom bavoie.
44:32Compote, then a little bit of the fresh,
44:35and then, like, three or four of the confit.
44:39And then some of these little verbena.
44:43Corrin?
44:44Yep?
44:44Do you mind grabbing the forest floor from underneath the pass?
44:48Yeah, of course.
44:48Am I allowed to put these up there?
44:49Yes, please. Thank you.
44:51Carl's preparing his fermented rice ice cream.
44:54That's perfect.
44:56It's going to get hidden anyway, Chef, so...
44:58Lovely rocher, that, Carl.
44:59I get you to do my rochers as well, to be fair.
45:01It's finished with jasmine rice meringue.
45:04All right, John, one minute.
45:06Yes, Chef.
45:07And pickled and candied roses.
45:13And then, just to finish, I've got a little bit of coconut snow,
45:17and then a strawberry and rose consomme.
45:21The inspiration is taken from the opening scene of Snow White and the Huntsman,
45:25and there's this little...
45:27Skin as white as snow, hardly.
45:30Lips as red as blood.
45:32Heart as strong as rose.
45:35Good luck, Chef.
45:36Thank you.
45:36Last one.
45:36Yeah, beautiful, mate.
45:38Stunning.
45:39I like just the red-white clarity of it.
45:42It's very beautiful.
45:42Shall we see what it tastes like?
45:54So, if I start at the base, we've got a bavoie.
45:56It's sort of got a medicinal-type flavour,
45:58so I think you've got to get the balance right on it.
46:00I love that it's actually not too sweet.
46:02It's quite savoury.
46:03There's a white cardamom in it.
46:05I'm getting the cardamom in the bavoie.
46:07Have you got it?
46:07Yeah, yeah, I'm getting it, definitely.
46:09The texture of the bavoie, is that what you're looking for?
46:12Yeah, I think so.
46:13I didn't want it to be unable to support all of the garnish.
46:16I think it's a little bit hard for me.
46:19And the amazaki ice cream.
46:21Yeah, I think it has, like, that sort of subtle back of your palate.
46:25Almost a little bit sake in the background, I'm getting that.
46:29The rice meringue.
46:31It's got an amazing texture.
46:32Yeah.
46:32Quite roasty.
46:33Gives you that, like, rice pudding-y taste to it, doesn't it?
46:36Mm.
46:36It really sings.
46:39So what would you score it?
46:39I'd like to get an eight or a nine for this.
46:42The flavours are really nice, and I think it hits the brief with the storytelling.
46:47I'm going to give him an eight.
46:49An eight?
46:50Yeah.
46:50Corin.
46:51I'll go eight as well.
46:58Corin's now making his shiso vinegar Italian meringue.
47:02Do you want a second goon?
47:04Who's up next?
47:06Moi.
47:08Carl's cov-nut parfaits are placed on the foillotine bases.
47:12So that's my beer and apple compote just gone into the bottom of my parfait.
47:17Next, the Granny Smith sorbet.
47:23He's using white chocolate cocoa to bring it all together.
47:27It's a shame.
47:29All good?
47:30It's just, like, really weird.
47:32Oh, so I speckled them?
47:33Yeah.
47:37Carl's trying to fix the sprayer.
47:39Carl, you got five minutes?
47:41Yeah, oui, chef.
47:45Yeah, check my seat.
47:47You're not on your seat, honey.
47:49It will all be served on a mossy woodland floor, as if around the Batcave's waterfall.
47:55Love the twills.
47:56Thank you, mate.
47:57You're wicked.
47:58Apple and cinnamon tea will scent the dish.
48:01Don't want to push it too much.
48:02There's cracking.
48:22So the title of the dish is Gotham's Calling.
48:24It's a very important inspiration is Hendred Falls in the Brecon Beacons.
48:29This is the coordinates for Hendred Falls.
48:31Legends do not end.
48:33They become a symbol of hope carried forward by those willing to wear the cape.
48:40Good luck, Carl. Good luck, chef.
48:42Last one.
48:43Are you willing to wear the cape?
48:45I don't know.
48:46I'm struggling at my own day job.
48:48Let alone that.
49:00Good layers.
49:02I think he's executed a load of things here.
49:04Mm.
49:05And executed them really well.
49:07Let's start with the Granny Smith sorbet.
49:10I want it to be really fresh.
49:13It's kind of like biting into the best Granny Smith apple on a boiling summer day.
49:20Really hot day.
49:22And you've got a burnt apple compote as well.
49:25I want it to have a little bit of bitterness there.
49:29And kind of like that natural caramelisation without adding any additional sugar to it.
49:33The presentation, is that how you want it to look?
49:36Yeah.
49:37So you start a crack as we've bought it out.
49:40The presentation, again, is very striking.
49:43You knew what it was straight away.
49:44Yeah, some technical issues, but you can see there's a lot of promise in this.
49:47So what would you score this dish?
49:49I was hoping for a ten.
49:50With minor tweaks, you know, I'm quite confident in this dish, so I'd say a nine.
49:55When it came up to the pass, I thought ten.
49:58Like you said, there's some really delicious things in there.
50:00I think it's a high eight.
50:02I was going to go for an eight as well.
50:08Finally, Corin gets his moment.
50:10He starts by soaking his dessert in rum-flavoured syrup.
50:14That'll put hairs on your chest.
50:16I'm going to just try my dish and then decide if it's good enough or not.
50:20What are we going to do if it's not?
50:21Let's go home.
50:22Yeah, I'm just going to run out the door, I reckon.
50:25I'll do that.
50:26Might be a bit cheeky, but I'm going to ask you to do some roches for me.
50:29No problem at all.
50:31Corin, you have ten minutes.
50:37What is going on?
50:39This sugar's making me see things.
50:41Ow.
50:42Has it knit your idea, John?
50:44I was going to say, chef, but...
50:46I feel like I'm going down the mountain.
50:49Carl's ready with the caramel sauce.
50:54Corin toasts the top of his shiso meringue.
50:57It's kind of weird just to see the barbecue out for a dessert.
50:59The back of a spoonful of the gold dust on top of each of them.
51:03Glitter as well.
51:09Do you want the meringue a little bit flatter?
51:13One all right?
51:14That one's all right.
51:16Okay, let's go.
51:18It's served in cold boxes to Dead or Alive's track featured in the film.
51:23Ooh, baby, right, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong,
51:33wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong,
51:37wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong,
51:38wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong,
51:38wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong,
51:38wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong, wrong
51:59¡SuscrÃbete al canal!
52:24Are all the flavours that you wanted in that muffin?
52:26Yeah.
52:27Is there enough rum in there?
52:28I think so. I didn't want to get you too drunk.
52:31That muffin, it's like almost that bar-bar, but it's just got enough moisture in there.
52:36Really nice flavour.
52:39This Italian meringue, do you think it adds a lot of sweetness to the dish?
52:42I was trying to be conscious of not being too sweet,
52:45so that's why the vinegar's gone through there with the shiso.
52:48And the caramel sauce?
52:49I call it liquid gold, not because of the colour, because it tastes like liquid gold to me.
52:53So let's have some scores. I'm going to start with you, John.
52:56I'm going to go for eight. For me, it's just a bit too sweet.
53:00I'm going to go an eight as well.
53:01What would you score it?
53:04Well, I've been asking for one all week, so I'm going to ask again. I'd score it a ten.
53:13Quite a lot of sugar.
53:14I'm glad I'm having a mint tea, actually.
53:15A little mint tea, a little mint tea.
53:17Pressure in there. The time is ridiculous.
53:20Yeah, it just goes so fast.
53:22Flies by, flies by.
53:23Great stories to tell and some quite epic moments at the pass.
53:27I think when you're doing this job of judging, when they really nail the brief, it's just super fun.
53:33Carl's got some ground to make, but he did do a really good job today.
53:36He did do a really good job. Can I just take a second for that apple sorbet?
53:40Because I loved it. Absolutely fresh, fresh, fresh.
53:42Are there any big scores there?
53:45Absolutely.
53:48Currently, the scores are Carl, 21, Corin, 26 and John, 25.
54:00What a wonderful way to end, chefs.
54:04Vivid, cinematic and glorious.
54:07OK, John.
54:08For your dish, white, red and rose.
54:11Visually, I think you achieved the contrast between red and white that you were looking for.
54:15And whilst this was really nice, I didn't think it had quite the same delivery as some of you other
54:19dishes.
54:21The bavoie, I really liked the flavour.
54:23I liked the white cardamom.
54:25It had like a warming effect and it felt quite savoury.
54:27But I did feel it was a bit overset.
54:30OK.
54:31I think the flavours of rose and hibiscus and white cardamom
54:33kind of out-competed the strawberry a little bit.
54:37The amazaki ice cream was quite a plain and savoury flavour,
54:40which counteracted some of the sweetness.
54:43The jasmine rice meringue shards, they had a really great flavour.
54:47But I did think there was quite a lot of meringue on the dish
54:49and that did make the balance of the dish quite sweet.
54:55Karl, for your dish, Gotham's calling.
54:58The presentation at the pass was epic.
55:00It was very clever.
55:01I liked the black bat on the top.
55:02I think it could have just been a little bit sharper, the finish.
55:06The Cobb Nook Praline Parfait, it was sweet, but it was roasty and toasty and nutty.
55:11But I agree with you, it wasn't quite set enough.
55:14The Granny Smith sorbet, that was really good.
55:16It was super fresh.
55:17It was like biting a fresh Granny Smith apple.
55:19And I think with the filetine and the parfait that were quite sweet elements,
55:22you really needed that freshness to balance it, so really well done.
55:26Thank you.
55:26The burnt apple compote with the fresh Charles Ross apples going through it
55:31had a lovely sort of toffee apple vibe.
55:33It had a really good depth of flavour and it helped to balance the overall dish.
55:36Thank you.
55:39Corrin, for your dish, LGSM.
55:42I enjoyed the music.
55:43I loved you going a step further, getting into character as well with the coal.
55:47And I could see guests at the banquet really getting into it too.
55:50The miso treacle rum-soaked muffin.
55:53It had really good structure.
55:55There's so much rum flavour and umami from the miso.
55:58I'll be honest, I don't normally really like smoking desserts,
56:03but I thought this was really cleverly done.
56:05And to finish the meringue with the charcoal,
56:07it just adds a bitterness to that meringue,
56:10which really cuts through the sweetness and helps to balance everything.
56:12The coconut blossom caramel, that is liquid gold.
56:16The ice cream, it was fresh, it was subtle, it was rounded
56:19and it brought everything together.
56:21Thank you.
56:23So, to the scores.
56:25John.
56:28I'm going to give you...
56:31..a seven.
56:33John, you've had an excellent week in the kitchen.
56:36I don't think this was your best dish, but I still really loved it.
56:39Thank you.
56:40Carl.
56:43I'm scoring you...
56:46..an eight.
56:48Carl, I love the music, the energy.
56:50That moment of the past was dark and powerful, brilliant delivery.
56:55Corrin.
56:58I'm going to score you...
57:02..a ten.
57:03Well done.
57:04Thank you.
57:05Congratulations, Corrin.
57:06And so, with a score of 29, Carl,
57:09unfortunately, that means you're going to be leaving us.
57:11Just brilliant, brilliant cooking.
57:13It's such a pleasure, genuinely,
57:15to have you in this kitchen all week.
57:18Well done.
57:19Thank you.
57:20Yeah, I'm sorry, Carl,
57:21but I think you finished on a really good dish there.
57:22Hope to see you back in the competition again.
57:24Yeah.
57:24Thank you very much.
57:25Thank you very much.
57:26Thank you.
57:26Well done, all of you.
57:28Well done, mate.
57:29It's all right, mate.
57:29No, it's fine.
57:30You're an awful pleasure, yeah?
57:32Cheers, mate.
57:35I'm over the moon with the eight.
57:37I put everything into that dessert.
57:39You can only do what you can do on the day.
57:42I'm super delighted to be able to get through to the judging chamber,
57:45first step of where I want to be.
57:48I'm ecstatic.
57:49That was the goal.
57:50I've just got little things in my mind that I'm going to try and improve on.
57:53I really think that I have a chance to go through to finals week,
57:55and I'm going to just push hard, hard, hard to get there.
57:59John's a great chef.
58:00I've got to cook my best food,
58:02otherwise I'll be going home tomorrow.
58:05I think John and Corinne have cooked amazingly this week.
58:08In fact, they were close to getting lots of 10s.
58:10I think a few little tweaks,
58:11and the judges are going to have a really difficult decision to make.
58:20John, do you need anything right now?
58:22I'm just a bit up against it.
58:24I can give you a hand if you want me.
58:25Nah, it's all right.
58:28What's burning?
58:59I can give you a hand if you want me.
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