- 5 days ago
tele: https://t.me/TopFilmUSA1
#film#shows#usa#usashows#hot#filmhot
#film#shows#usa#usashows#hot#filmhot
Category
😹
FunTranscript
00:07ZOMBIE'S TAKE OVER GREAT BRITISH MENU! NO VEG!
00:15Bill, I won't let this happen. The chefs have sacrificed too much to get to this point.
00:19Also, it's the least scary zombie ever. I mean, you closed the door after you came in.
00:24Yeah, I closed the door because it's a fire risk, isn't it? It's a fire door.
00:26And, like, that was a pathetic smash of a vegetable.
00:37It's finals week.
00:39All right, let's do this.
00:41Always gonna be a bit tricky.
00:42The final eight chefs from across the UK are competing to win a chance to cook at the banquet celebrating
00:48Britain's movie industry.
00:50Okay, go. Be aggressive. Be, be aggressive.
00:55I'm expecting it to be quite challenging, especially mentally. It's gonna be intense.
01:00I think if I get my dishes right, it'll be pretty hard to beat, to be honest. But I think
01:04it'll be good competition.
01:05With four courses to fight for, who will be cast first?
01:12I think all my dishes are banquet worthy. I wouldn't be here if I didn't believe in them.
01:15Guest judges from the world of film will help decide who cooks each course.
01:21I'm a huge fan of the show, so I feel very honoured to be here.
01:26At our banquet held at the iconic film location, St George's Hall in Liverpool.
01:32I think it's just got turned up to 11.
01:38Cooking the starter at the banquet is...
01:54Hugely talented chefs from across the UK are meeting for this epic battle at Great British Menu HQ.
02:03Winning a dish at the finals is both a career highlight and a chance to proudly represent where they're from.
02:10So, we're in Aberdeenshire. To represent Scotland is like a proud, great moment.
02:16Hopefully I can do the larder of Scotland proud as well by myself.
02:20And I do feel nervous slash excited.
02:25Representing Wales is always something that makes me incredibly proud.
02:29I've got a lot of forage things that I'm getting from local areas around by me.
02:33I want to showcase how beautiful this part of the world is.
02:37It's really an honour to represent the Central Region.
02:40They've historically done very well in this competition, so there's quite a lot of pressure.
02:45It's incredible to get to the finals and represent London in the South East.
02:51Representing the North East is a huge honour.
02:54It's an amazing part of the country with so much to offer.
02:56I'd be so proud to bring it home, especially for everyone back at the restaurant and family.
03:04I think it's been a few years since Northern Ireland got a dish to the banquet.
03:07And I suppose there is a little bit of like an underdog element, and it's always better to go in
03:10as the underdog, I think.
03:12It feels great to be heading to the finals.
03:15I think it's very important to get to the banquet for the South West.
03:18It's where I grew up, it's where I work now as well.
03:19The banquet's obviously being held in Liverpool.
03:23I'm representing the North West.
03:25Added determination with bringing it to my hometown.
03:28Also unbeknown to the finalists, making their way back to the kitchen are Tom's and my wildcard chefs.
03:46So, we've both been here before, right?
03:48Yeah.
03:49You want to go one further this time, I'm guessing?
03:51Uh, yeah. I mean, I've been practising writing my name in chalk.
03:55Brilliant.
03:55Since we're in the North West heats, I've practised these dishes at least once a day.
04:01You don't just walk into the finals to try and get a dish to the banquet.
04:05Two years ago, Corin was the runner-up and cooked the canapé on the Paris train.
04:10But bravely, he's back for more.
04:12He'll settle for nothing less than a win this time.
04:16I want one minimum dish on that banquet menu, and that's what I'm going for.
04:21Hiya.
04:22Hi. How you doing?
04:23Hi. I'm Ori. Nice to meet you.
04:24Yeah.
04:24Hi, I'm Ori. Nice to meet you.
04:25Following Scotland's winner are Central's Nikita and Northern Ireland's Laurence.
04:30How are you guys?
04:31Feeling a lot more nervous than I thought I would be, to be honest.
04:34So, I've been actually sending a little video with my nephew holding up a little good luck Laurence sign.
04:38So, I'm going to be probably watching that every morning.
04:40Hello, chefs.
04:41How are you doing?
04:42Lastly, it's Kieran, Josh and Jamie.
04:46Now that I'm here, I just really want to do Kent proud, do myself proud, my family proud.
04:52My mum's inspired me massively.
04:53She was a baker, and cooking with her on the weekends is one of my fondest memories.
04:59There's no game plan.
05:00I'm not going to play games to be honest.
05:01I'm just going to cook my food.
05:03Where are you guys representing?
05:05The south-west of England.
05:06I'm the head chef for a restaurant called Osset.
05:08She's got a Michelin star in Somerset.
05:10London in the south-east of England.
05:12Two-star restaurant, Hardin Fox.
05:13North-east.
05:14Got a star at a restaurant called Me's.
05:17Just make sure you mention all your stars, lads.
05:18Yeah, yeah, yeah.
05:20It's very important.
05:21I got one too.
05:22Oh, yeah.
05:22Do you want to stand there?
05:23Yeah.
05:26Nikita and Ori are the only finalists who work in private catering.
05:30There's maybe a good chance that they'll underestimate me, because I've not done this competition
05:34before.
05:34I'm not a Michelin star holder.
05:36So, yeah, maybe I'll just fly under the radar.
05:38I hope that I'm not underestimated, because I think that I have a couple of dishes that have the potential
05:44to get there.
05:48Our judges are arriving.
05:50Champion of Champions winner and the only Scottish woman to hold a Michelin star, Lorna McNeil.
05:57Our new palette, comedian Phil Wang, a budding occasional actor.
06:02He's got a good eye for our film scene.
06:05And Tom Kerrish, who's celebrating 20 years since winning the first of his three Michelin stars.
06:14It's finals week.
06:16Oh, you're feeling good.
06:17Are we going to see all our favourites again?
06:19Yes.
06:20What do you think these chefs are going to be feeling like?
06:22Well, it's nerve-wracking.
06:23You know how well you've done previous, and you're going to try and execute that the same, if not better.
06:27The margins now are so fine.
06:30Anybody got a ten from Tom?
06:31I think I got a ten for my dessert.
06:32Yeah, I got a ten for my dessert also.
06:35I also got a ten from Tom for the main course.
06:37Oh, nice.
06:37Nice.
06:38This is your first finals week?
06:39It is, yeah.
06:40Let's just say that chefs aren't the only ones who have been practising for this.
06:44Yesterday I was at the Chinese buffet.
06:46Eight different dishes in one plate.
06:48Onion rings.
06:48Chow mein.
06:49Hold on a minute.
06:50Can I just ask a quick question?
06:52You were at the Chinese buffet and the first thing you went for is onion rings.
06:58That group of chefs is quite intimidating, but hopefully I'll hold my own there.
07:03Now I'm here, I really want to win.
07:04I think everyone in the kitchen is a rival.
07:08So the biggest competition is going to be Jack and Corinne.
07:10They've been here before.
07:12I'll definitely be keeping an eye on Jamie and Josh.
07:16It doesn't really matter how many stars you've got.
07:19Everything's up for grabs in this kitchen.
07:23Oh, look.
07:25Morning, chefs.
07:26Morning.
07:26Morning.
07:27Welcome to Great British Menu Finals Week, chefs.
07:30It's lovely to see you all.
07:31So the first up is the starter course.
07:34Anyone got their sights set on this one?
07:36Ori, you did very, very well in this one.
07:38Yeah, it would be handy if I got that.
07:41And Kieran, you've also done well on this course.
07:43Do you fancy your chances?
07:44Yeah, I'm kind of excited just to cook it again.
07:46OK, guys, so before we put you into your groups to cook,
07:49there is one small thing that we've got to tell you.
07:52Like last year, both myself and Andy do have a wild card
07:57to be able to bring people back.
07:59But you're safe today.
08:01Everyone is cooking.
08:02OK, so first to cook is going to be Kieran, Nikita, Jamie and Jack.
08:07Come on then, off you go, chefs.
08:09Thank you. Good luck.
08:10Which means that Josh, Lawrence, Ori and Corinne
08:12you'll be cooking second.
08:14Good luck, guys.
08:14Thank you. Thanks.
08:15See you in the kitchen.
08:21Just like in the heats, they've got the extra challenge
08:24that their starter must be vegan.
08:27So I just put my burnt garlic oil in the oven,
08:30which is blending garlic and oil together.
08:32We're going to roast them until it's really, really dark.
08:36Basically burnt, but not too burnt.
08:39Kieran from south-west England is basing his dish
08:42on the gothic thriller My Cousin Rachel.
08:46Our central region winner, Nikita,
08:49is making a vegan brioche for her war horse dish.
08:53You need to get it laminated as soon as possible.
08:57Jack from England's north-west is cooking a breakfast for Batman,
09:01based around pumpkin.
09:04With my starter, half the people liked it,
09:06half the people didn't.
09:08What I'm worried about this dish is the thymans
09:11and then the pumpkins.
09:13So you've got to make sure that they're cooked enough.
09:18The north-eastern Yorkshire's Jamie is linking his starter
09:22to the film Calendar Girls by using every part of the sunflower,
09:26which was the calendar's emblem.
09:28This is the sunflower seed miso ice cream,
09:32which is just sunflower seeds, water, miso and vegan honey.
09:39Helping decide the winner is our guest judge,
09:42Scottish actress Marlee Sue,
09:44whose films include Our Ladies and Run,
09:47for which she won a Scottish BAFTA.
09:50Hello.
09:51Hello.
09:52Phil.
09:52Lovely to meet you, Phil.
09:54Hi Lorna, nice to meet you.
09:55Nice to see you, I'm Tom, how are you?
09:56Nice to meet you.
09:56Welcome, come on in, jump in.
09:59You've got double down, me and you.
10:00I know, I'm watching.
10:01Great, love it.
10:02So we have eight starters coming your way,
10:06so I hope you're hungry.
10:07Starving.
10:08And you're a vegetarian, so you'll love.
10:10Yeah, all of them.
10:11Yeah.
10:11What was your first breakout film?
10:14It was a film called Anne and the Apocalypse,
10:16which was a zombie musical...
10:19Christmas zombie musical.
10:20Wow.
10:21Yeah.
10:21There's three words I'd never thought you'd put together.
10:24A Christmas zombie and musical.
10:26Yeah.
10:26Something for everyone, isn't it?
10:27Yeah.
10:29And did you love doing that?
10:31I loved it, yeah.
10:32We were all so young,
10:32so we just had the best time
10:33and played with Nerf guns in between
10:35and got chased around by zombies
10:38and...
10:38Do you know what?
10:39Also, the catering we had on that,
10:40we just had, like, someone who, like,
10:41ran a vegan food truck
10:43and it was, like, the best catering I've ever had.
10:48Well, it's amazing that these people from the industry
10:50are going to be in judging our food all week.
10:51They'll know if we've nailed the brief or not.
10:53Yeah.
10:53How's your storytelling?
10:54Very good.
10:55Very good.
10:56I mean, I was captivated just then.
10:57Yeah.
10:58I'm lost in your eyes, actually.
10:59Really? Yeah.
11:00I do like that effect.
11:03Jamie's working on a tear and share bread.
11:06The things I'm worried about are getting this bread in in time.
11:09As long as it's baked in time, I think we're all good.
11:13Nikita's adding layers known as laminating
11:16to her caramelised onion brioche.
11:20I've got my tea infusing at the moment,
11:22just bringing that up to temperature.
11:24And then I've got a whole load of parsnips to peel.
11:27The chefs take it in turns to go first during finals week.
11:33And Jack's leading the pack for starter.
11:36He's adding extra chilli to his pumpkin dressing.
11:38When I cooked it for the judges last time,
11:40I made it spicier than I anticipated,
11:43but I'm going to keep that in.
11:45He's also giving his shiitake tea a harder reduction today.
11:49OK, our first starter is from Jack and the North West,
11:53and it's Bruce Wayne's breakfast.
11:55And it's pumpkin shavings and hummus,
11:57candid pecans, pickled fermented quince,
12:00pumpkin crumpets, pumpkin seed miso spread,
12:03and shiitake tea.
12:07Jack's dish is based on a breakfast scene
12:09from 2022's The Batman,
12:12which used Liverpool for its Gotham cityscape.
12:15In the heats, he scored a six and two eights
12:18from Phil, Lorna and Tom.
12:21So I've added some fermented quince.
12:24Oh.
12:24And the shiitake tea, I've made it a bit more intense.
12:28And then last time the crumpets collapsed on me.
12:30So you're going to make your crumpets work?
12:32Yes.
12:33Do you think you've got a good chance of getting on?
12:34I do, I've got a bit of hope in this dish.
12:36A bit of hope, that's what he likes.
12:38Very Batman of you.
12:39Exactly.
12:40Confit pumpkin will form a veil over his dish,
12:43and the offcuts and barbecued pumpkin make up the hummus.
12:48I'm still putting the chilli oil in the hummus
12:50and I'm going to put it in the miso butter as well.
12:53The chilli oil was a mistake but went down quite well
12:56so I've decided I'm going to keep it in.
13:02I'm happy with the crumpets today.
13:04Very good.
13:06And for a clearer link to the film, he's having confit pumpkin bats.
13:11We've got a crossword, a new crossword from last time.
13:15I remember being very bad last time.
13:18I think I've got one down.
13:19A ceremonial feast for many people.
13:22Banquet.
13:23Banquet.
13:29Jack, you have five minutes to the pass, Chef.
13:32I'm going to just start spreading that in there.
13:35Kieran's helping with the pumpkin seed and miso spread.
13:39How are your crumpets looking?
13:41Very good.
13:41Good.
13:42Strain off the tea next, please.
13:44Yes.
13:47First, the pumpkin hummus.
13:50Is that again?
13:51Yes, perfect.
13:52And just fill up these two teapots for them.
13:54You've got two minutes to the pass, Chef.
13:56Two minutes.
13:56Yeah.
13:57The spicier pumpkin dressing, pickled pumpkin seeds and pecans.
14:03You want to follow with pecans?
14:04It's quite generous.
14:07Fermented quince and pumpkin.
14:11You're due on the pass, Jack.
14:13Yeah, 30 seconds.
14:14And the new Batman cutout, dusted with leak ash.
14:19Yeah.
14:24Service, please.
14:25Come grab the door, Jack.
14:26Yeah.
14:35Wow.
14:39Didn't have that on before, did it?
14:41No, I didn't.
14:41That's cool.
14:42I know the streets are burning, however, I need my crumpet.
14:45Don't even riddle me until I've had my coffee.
14:47You're such a joker.
14:50Hello, lads.
14:51Chef.
14:52The second group of chefs also get to taste and find out what they're up against.
14:57Shall I be mother?
14:58Yes, please.
15:08That's lovely.
15:09Mm-hmm.
15:10That hummus is really delicious, isn't it?
15:12And the crumpet's a bit better this time.
15:15Though it is more aerated and it's a much better crumpet to eat.
15:18Still not quite got that toasty crisp on it.
15:20It's a bit spongy this time.
15:22What do we think about the crumpet?
15:24It's pretty good.
15:25It's light.
15:25There's a little spice in there.
15:27Yeah.
15:28Yeah.
15:28It's quite welcome though, isn't it?
15:30I think the miso spread's really nice.
15:32It's smoother this time around.
15:34I really like the pecans.
15:35Pecans are great, aren't they?
15:36Yeah, yeah.
15:36I love the crunch of the pumpkin seeds.
15:38I like the flavour of it.
15:41That clinch is amazing.
15:43Love it.
15:43Yeah, delicious.
15:44It's right on my street.
15:44The tea is really good.
15:46There's lots of really, really good things going on, but I'm not quite sure that they're all connected.
15:52You know, the tea that's got great flavours going in it, but then almost against each other.
15:56I also thought it was a little bit colder.
15:58I would like it a little bit warmer.
15:59Is it a perfect dish?
16:01I don't think it is.
16:02But big improvement.
16:09Oh, sorry.
16:10Get out of here.
16:11I caught one over there.
16:11Get out of here.
16:15Jamie from the North East scored nine, seven and eight in the heats.
16:19He's serving next in finishing off his sunflower and miso butter.
16:23The ice cream's setting nice.
16:25Butter's going into the dishes now.
16:28Vinaigrettes, maize.
16:31This is Calendar Chefs.
16:33Toasted sunflower seed ice cream rolled in toasted sunflower seeds, preserved sunflower chokes,
16:39sunflower petal vinegar with an English-spiced butternut squash soup,
16:43a sunflower miso-glazed tear-and-share bread with sunflower seed miso butter.
16:48This dish celebrates the film Calendar Girls, which are set and filmed in Yorkshire.
16:54His squash soup is infused with verbena leaves and will be served hot with the ice cream.
17:00I think the temperature change was a little bit controversial, but I personally love it.
17:07I really love this dish the first time around.
17:10I think it was the temperature contrast didn't quite work for me 100%, but the flavours were great.
17:16It scored really highly.
17:17It's a very strong dish, this one.
17:20Are you making any changes?
17:21No.
17:22Right.
17:22I love the dish and I'm just going to do it as well as I did last time.
17:30How are we looking?
17:31Yeah, I'm pretty happy with that to be honest.
17:34Wax hot.
17:36It's given a shine with the sunflower and miso glaze.
17:40Do you want to toss them?
17:41Yeah, go on.
17:42First, the sunflower seed ice cream.
17:46And then if you want to put a little bit of this.
17:50Jamie's vinaigrette is made from sunflower petals, followed by sunflower choke or head.
17:57And then we go like seven around so it looks like a sunflower.
18:02OK, Jamie, you've got five minutes.
18:04Can I be early?
18:05You can, chef, yes.
18:08If you can just whack that squash vina soup in the jugs here.
18:15What's the oil?
18:16It's just made from the leaves, basically.
18:25Service, please.
18:26Love me.
18:40Oh, my God, that's so pretty.
18:41Just, that's the share.
18:43Yeah, yeah, it's a tear and share bread.
18:46How are you guys?
18:47Hi, how are you doing?
18:48Yeah, good.
18:51Oh, that's so satisfying.
18:53Isn't it?
18:54Yeah.
18:56Look at that.
18:57It's nice bread.
19:02Oh, my God, that bread.
19:04I think the butter tastes great and I love the crunch on the outside of the bread.
19:08I really enjoyed soup this time, more so than last time, but I'm not a fan of the ice cream
19:13this time. I don't think it works together at all.
19:15That butter is the best vegan butter I've ever had.
19:17Yeah, probably.
19:18Yeah.
19:19It's nicely made bread.
19:20I think it's cooked well.
19:21Yeah.
19:21Yeah.
19:23It's an uplifting dish, the same as the movie.
19:26The soup is outstandingly good.
19:28It's rich.
19:28That little bit of spice that comes through it is wonderful and warming.
19:32Again, my issue is the cold temperature of the ice cream.
19:34It just seems to fight everything.
19:36When you hit that temperature difference, it's just kind of distracting.
19:40I like the crumb.
19:42Around the ice cream?
19:43Yeah.
19:44By the time you've chewed it, the ice cream's melted.
19:48Right.
19:48So I can see how it's working with the heat of the soup.
19:50I've never had savoury ice cream.
19:53I think it's amazing.
19:54I would eat this every day.
19:57Yeah.
19:57I think it's great.
20:00Hot oil.
20:01Hot oil behind.
20:04It's Darby's Nikita next.
20:07So I'm making the caramelised artichoke puree.
20:14She's added more caramelised onion to her brioche, which she plaits like a horse's mane.
20:21OK, so our next dish is by Nikita.
20:23It's Jerusalem artichoke caramel puree topped with pickled turnip, roasted Jerusalem artichoke,
20:29sourdough croutons and an aerated Jerusalem artichoke foam.
20:32It's served with a laminated brioche.
20:34This dish celebrates War Horse.
20:36The lead actor, Jeremy Irvin, was born in Cambridgeshire.
20:44I think this dish actually polarises judges quite a lot.
20:47So, you know, a nine from Tom and a six from Lorna.
20:50Hopefully I can get Lorna to score me higher on this dish.
20:53I've made changes that I think she'll appreciate.
20:56I remember the bread being extremely good,
20:58but there was like a potato foam on top last time,
21:01which I thought was a bit gummy and I didn't really like it.
21:03But I see it's being switched out for an aerated Jerusalem artichoke now.
21:07Were there any other issues for you?
21:09I think for Lorna it was about balance.
21:11Right.
21:12So I think she wanted more pickle, but then Tom liked the balance,
21:17so it's quite a tricky one.
21:18Yeah.
21:28I'm from Forrest. You're from Forrest, right?
21:30I am. You know, I thought I heard a little twang in your voice.
21:33Yeah, but like nobody's from Forrest.
21:35No.
21:35Apart from you two.
21:36Yeah. What are the chances?
21:38Wearing double denim.
21:39I know.
21:44Nikita starts with her puree.
21:46Start glazing.
21:48Yeah.
21:48What's the glaze made out of?
21:49It's just marmite and maple syrup.
21:51Oh, delicious.
21:52Happy?
21:53Yeah, just maybe try and get like in all the...
21:55Oh, OK.
21:55Yeah, be a bit aggressive with her.
21:57Be aggressive, OK.
21:57Be aggressive, be, be aggressive.
22:02Roasted artichokes and pickled turnip.
22:06Nikita, you have ten minutes to the past, Chef.
22:09OK, I'm going to be up very early.
22:10Oh, lovely.
22:13Sourdough croutons.
22:15How's your bread?
22:16Yeah, bread, I'm really happy with it.
22:20And how's your new foam?
22:22Yeah, I think it's got a much better texture.
22:27A dusting of set powder completes it.
22:30I didn't really mean for it to look like a cappuccino, but...
22:33I've got to say, if you did, you've done a great job.
22:35Yeah, I know, I know.
22:36They drink cappuccinos in War Horse.
22:45Lovely.
22:45Service, please.
22:46You can grab the other door for me, girl.
22:47Yeah.
23:01Top, bud.
23:02Lovely.
23:03The bread smells amazing.
23:05So, this is artichokes with pickled turnip and an artichoke foam,
23:10and then there's an onion brioche on the side.
23:12Thank you very much.
23:21Lovely.
23:23I think I preferred it with potato on the top.
23:26I prefer the texture of the artichoke.
23:29I think it's not quite as gloopy,
23:30but I do find the whole thing's a bit sweet now.
23:33It's the savoury that's missing.
23:35It's still like I'm picking a fault in a great dish here.
23:37That bread is outstandingly good.
23:41How's the bread trap?
23:43Gone.
23:45It's very light.
23:46I like the crust on it.
23:47Uh-huh.
23:48I just like it on my street.
23:49Yeah, tasty.
23:50It's quite brave to do a vegan, laminated brioche, right?
23:55More like a folded brioche than a lamination.
23:57Yeah, exactly, yeah.
23:59I still love digging into this pot like you are digging into the earth
24:03and finding all these different textures in there.
24:04You get lots of crunchy croutons in there, I really like that.
24:07And it's so neat.
24:08Yeah.
24:09It's nice how it all just comes together,
24:10but maybe a bit too, like, heavy and sweet for a start.
24:13Yeah.
24:14Make a lovely pudding.
24:21Kieran from Somerset is the final chef in this first group.
24:26In terms of going wrong, it's mainly just execution-based,
24:30doing things properly and just getting it done on time
24:35and trying to get this lid on.
24:38His dish is called tisane and has a root vegetable tisane tea,
24:43burnt garlic oil, beer vinegar gel, togarashi seasoning
24:47and parsnips three ways, battered, pureed and turned into skinny crisps.
24:56Yeah, that was a good shot.
24:59Inspired by the gothic film My Cousin Rachel, set in Cornwall,
25:03this dish showcases the part of the plot which suggests that Rachel is poisoning
25:07the man in her life with tisane, herbal tea.
25:10How did you score for this dish?
25:12I think about nines across the board.
25:14Do you know what that makes you?
25:15What does that mean?
25:15Makes you top of the pack.
25:16Is it?
25:17Yes.
25:17Oh, I didn't know that.
25:18It does.
25:18Well, now the pressure's off.
25:19Why, should I not?
25:20I told you that.
25:21Yeah, you shouldn't have told me that.
25:22Yeah, in my head now.
25:22Treat that kind of pressure to yourself, thank you.
25:24Yeah.
25:26Like Jamie, he's making no changes as he mixes up a beer vinegar gel
25:31and a black garlic and parsnip puree.
25:36Smell lots of garlic going on.
25:38Yeah, heaps of garlic.
25:39Garlic and parsnips for Christmas dinner.
25:42He's used burnt garlic to create an oil to be served as poison.
25:49Horror is one of my favourite genres.
25:50Why do you like horror so much?
25:51Scary.
25:52Yeah.
25:53That's why I don't like horror.
25:54It's too scary.
25:55Really?
25:55Yeah, I get oogly-booglied.
26:01Kieran's root vegetable tisane has been infused with smoked tea
26:04and seasoned with mushroom soy and his battered parsnips are getting a double deep fry.
26:12Do you want colour on them all?
26:13Yeah, I want quite dark colour.
26:15I've had to.
26:15His parsnips are so sweet as well.
26:16You want a little bit of bitterness.
26:18Bit of bitterness.
26:19Is that black garlic?
26:21Yeah, this is half parsnip, half black garlic.
26:24Kieran, you have ten minutes to the past, Jeff.
26:26I think I'll be off a little bit early.
26:28Is this the same parsnip puree that's on the bottom of the plate?
26:31Yes.
26:33Nikita helps with the parsnip crisps.
26:36Jack strains the root vegetable tisane tea
26:38and Kieran adds his tokurashi seaweed and chilli seasoning.
26:43Perfection.
26:45What's that one?
26:47This is just beer vinegar gel.
26:50It's all served on Victorian-style tea trays in keeping with his inspiration.
26:56Service please.
26:59It's fascinating how different everyone's dishes are.
27:02One brief and they're like nothing alike whatsoever.
27:04Yeah.
27:10Thanks, bud.
27:13Smell the tea, it's amazing.
27:15Poison in, folks.
27:19There, boys.
27:20Hello.
27:20Hello, chef.
27:22Thank you very much.
27:27This one's, like, hard to eat daintily, isn't it?
27:32You really proved your point there, yeah?
27:37Wow.
27:37Oh, gosh.
27:38Really intense.
27:39That'll put hairs on your chest, won't it?
27:42This is my favourite presentation so far.
27:44Mm-hm.
27:44And I love, like, the interactiveness.
27:46Mm-hm.
27:46That's always fun when you get to join in,
27:48feel like you're a part of making the dish.
27:50You see, the parsnips are just quite, like, floury almost out there.
27:54Like, really starchy.
27:55But I think this is really good.
27:59That tea is so deep and dark in flavour.
28:03At the same point, it's so lovely.
28:05And the parsnip, I love the parsnip.
28:06It's really crispy, it's crunchy, it's got sweet, it's got acidity.
28:09Yeah, super crunchy parsnips and then really creamy inside.
28:13It's delicious.
28:13It's, like, almost like moussey on the inside after you break through it.
28:17For me, I think the parsnip side is a bit sweet.
28:20Otherwise, crunchy, delish, and the tea's perfect.
28:23I love the poison.
28:25I think that roasted garlic oil that's in there,
28:27it's delicious and it smells great.
28:29And the parsnip as well.
28:30I love the spice that's on top and the beer vinegar.
28:33Crunchy, warm, flavourful.
28:36It's a great dish.
28:40So how was that for everyone?
28:43Try to get one out of the way.
28:44Yeah.
28:45Yeah, certainly.
28:46I think it's quite calm in there, considering.
28:48I mean, maybe at the top of the bench it looked quite calm,
28:50but below it wasn't.
28:51Yeah.
28:52Everyone's polite, but as soon as that one name's gone on,
28:54there's only three spots left, so...
28:56Hello, everybody.
28:57Hey, mate.
28:58How you doing?
28:59Good.
28:59You're having a nice time with these lovely people.
29:01I'm having a lovely time.
29:02How are you, sir?
29:03Good, thank you.
29:04It's been quite an easy day, to be fair.
29:05How's it?
29:05We've had some very good dishes.
29:07There's bits of every dish that I'd love to have.
29:09Like...
29:10Right.
29:10Take a bit of all of it and make one complete...
29:13Should we just have a buffet?
29:13Yeah, yeah, exactly.
29:15But we are trying to find the ultimate starter here, aren't we?
29:20What?
29:22Ready?
29:22Very good.
29:23Yeah, you guys have said the bench pretty high, so...
29:26All right.
29:26Let's start.
29:26Yeah, yeah, yeah.
29:27Back on.
29:28When you're trying to execute to the standard that you managed to do it in the first place,
29:34which got you through to finals week, how hard is it when you've got seven other chefs
29:37who are totally brilliant?
29:38Incredibly hard, because you know that everyone around you is on that same level as you,
29:41and you overthink everything you do.
29:44And, you know, to show the confidence to stick to your guns with something is also very impressive.
29:48Marley, are you quite collaborative in the way that you work?
29:51I mean, lots of creative jobs, including being a chef, is, like, usually a team effort.
29:56And you're inspired by, and you are, like, encouraged by other people doing great work.
30:00So I think, yeah, I think any kind of solo work is kind of sad.
30:05It's a shame.
30:07Sorry, you're a stand-up.
30:10I was just thinking, oh, I don't work with people.
30:20Alright, let's do this.
30:24I'm excited.
30:24Who will be first to get their name on the blackboard?
30:36First thing I just need to make my pasta dough needs to rest for about half an hour.
30:41And so the quicker I can get that on, the better.
30:46Northern Ireland's Lawrence is going to turn his dough into a roll of film.
30:51So many chefs with, you know, accolades, so many with Michelin stars, so many competition winners,
30:56but not many of them got a 2-2 in film studies.
30:59So I'm hoping that I'm actually going to put my degree to use
31:02and that that's going to give me a little bit of an advantage this week.
31:07Scotland's Ori is using clap food to represent a Marvel hero.
31:11This is for the actual potato dumpling.
31:14So this is like the potato mixture that holds the mushroom in the middle.
31:19It's just foiled potato, salt, potato starch, durum flour.
31:24Let's go.
31:26Wales' Corin has brought along some support.
31:30The Frogginator. It's his good luck charm.
31:33I feel like he looks a bit like me.
31:38He puffs up wild rice and adds toasted sesame seeds and seaweed for a furikake seasoning.
31:45I'm going to puff wild rice, a bit of salt.
31:48What was your cousin, mate?
31:50What do you mean?
31:54Kent's Josh puts a sherry vinegar gel into set.
31:58What did you score last time, Ryan's Josh?
32:01Oh, not good, mate.
32:02It's a five, a six and a seven, so it's not ideal, really, you.
32:06Eh, I got five, six and a six, so you're beating me so far.
32:10I'm beating you by one, yeah.
32:11Josh has sweated down leeks, bait and thyme for a leek and potato consomme
32:16for his dish, blue soup.
32:19To go with it, he's making a new leek and potato cake
32:22instead of the original dauphine and a sherry vinegar gel.
32:27It's inspired by Bridget Jones's diary.
32:31Dear diary, had a dinner party this evening, meant to be elegant, sophisticated toiree.
32:36Instead, produced blue soup.
32:38Not bluish, not charming robin's egg, smurf blue.
32:43He's reworking his potato and he's going to add more vegetables in the bottom of the consomme.
32:50There's some little rondelles of baby leek which we'll cook last minute
32:54instead of the stringy leeks I had on here before.
32:58And what about your consomme itself? What was the talk about that?
33:02I've not really changed much on the consomme, to be honest.
33:04It was fairly good feedback about the parity and how it was made.
33:09Yeah, it was beautiful. Crystal clear.
33:10Yeah.
33:12He's toasted nutritional yeast to flavour his potato cakes.
33:20What is 0.2% of 3,500?
33:25Seven. Lovely.
33:26That's exactly what I thought it was.
33:28That's what he said, yeah?
33:30This is the consomme which was setting with 0.2% agar.
33:34You whisk it as it's set and it kind of breaks apart
33:37and the bits that are still jelly hold on to all the impurities
33:40and the bits that are liquid fall through clear.
33:45To go in the bottom of it, he's colouring fine strands of leek.
33:50So this is the blue string that's going to turn consomme blue in the bowl.
33:55The way the soup turned blue was really cool.
33:57Spoilers.
33:58It turns blue.
33:59I've said too much already.
34:05OK, Josh, you've got four minutes, chef.
34:08Do you want me to keep an eye on these potato cakes for you, Josh?
34:10Yeah, is that right, mate?
34:11Yeah, of course.
34:12Just a nice golden brown, you know?
34:16On top of the string, his new potato,
34:18which has been cooked Parisienne-style in potato skin-infused soy milk.
34:25Then baby leeks on.
34:27Three on each?
34:28Yeah, five.
34:31The new leek and potato cakes.
34:34You're due at the pass now, Josh.
34:36I just need one minute.
34:38One minute we can do.
34:41Sherry vinegar gel.
34:43Very nice bits of shovel.
34:46Chives on there.
34:47Oh, that looks lovely in there now.
34:49Do you want me to pour into these jugs?
34:50Into it, jugs, mate.
34:51Yes, please.
34:53And one last new addition, vibrant leek oil.
35:01Art service, please.
35:04Thank you, thank you, thank you.
35:14Thanks.
35:15Mmm.
35:17So what have we got?
35:18So we've got Bridget Jones's blue string soup.
35:23Oh, cool.
35:29It's very clever because it's got that comforting leek and potato thing that you expect from those ingredients and then
35:35it's really elegant.
35:36It's a subtle start.
35:38Part of the problem that I had at the beginning was the leek and the potatoes are bundled up like
35:42a hay bale.
35:43This time he's done it as balls and little bits of leek so it's a little easier to eat but
35:48in terms of flavour profile, nothing has changed.
35:50I don't know why he's changed the dauphin because the little potato cakes he made, I don't think are as
35:56nice.
35:56I could have ate like ten of them.
35:58I think the seasoning is amazing.
36:00Yeah.
36:00That consomme is the star of everything.
36:03And it's a proper leek and potato flavour even though it's a clear...
36:06Yeah.
36:07I believe the soup's better.
36:08I get a bit more potato and leek before I get a bit more flavour from it.
36:11It is easy to eat but it's a pretty simple broth.
36:14I loved it.
36:15I thought it was really simple but like, I feel like simple starters are good.
36:24Ori's making a charcoal black cashew cream.
36:30Do you like that little bit there when it just flips up?
36:34Whilst Northern Ireland's Lawrence is creating a new romesco sauce with peppers, sunflower seeds and harissa.
36:41He's serving next.
36:42A gastronomic odyssey.
36:45Black and white vegan ravioloni with vegan cheese filling, roasted hazelnuts, sunflower petal sauce, sunflower seed and roast tomato romesco.
36:53Inspired by the story of film, an odyssey from Belfast-born film critic and director Mark Cousins.
36:59This is a journey through the history of cinema from the black and white era to high definition colour on
37:03screen.
37:05He got behind in the heats and scored the lowest of the finalists.
37:09So he's upped the flavour in his vegan cheese and is tweaking his ravioloni.
37:17Your pasta itself was a little thick.
37:20Yeah, so I think I was like overworking it.
37:22Right.
37:23Strengthening the gluten so I'm not laminating the dough.
37:26Right.
37:26So it's actually cut down the time I'm working it on the machine.
37:28On the machine, right.
37:29Yeah.
37:30So it's actually like I've killed two birds, one stone.
37:32No.
37:33Yeah.
37:36Yeah.
37:37Where I got onto my marks last time was the actual construction of the pasta so I don't
37:40wanna let myself down with that.
37:45after filling with the vegan cheese he winds it into the reels
37:52another new element is a sunflower petal sauce if you can pass that for me lad thank you very
37:58much instead of serving it in film reel cases this time he's using them as table decorations
38:04oh it's got a ticket mine's sealed shut i don't get to eat today
38:09you're not allowed in you're not allowed in we've got tickets to the movie you're not coming
38:13i was gonna do mate yeah um i've got a little popcorn tubs down there yeah he's made a new
38:21furikake seasoning with chopped popcorn wakame seaweed and nori powder you've got four minutes
38:27chef yeah okay can you just paint this with the this rap seed oil brush it on yeah yeah please
38:37corn yo you just put the raviolis on the romesco yep i want basically like three boards three
38:46alistair you've got one minute to the past chef wait i just need just need one more minute yeah
38:51that's okay i need five hazelnuts on each finally his new sunflower petal sauce
39:02oh it's pretty service
39:14oh thank you
39:18we've got a vegan ravioli with a fermented cashew vegan cheese filling
39:24i think it looks amazing i also really really like this plate last time it was served on this
39:29it was a bit wobbly to eat and it was all a bit clunky now actually we've got three different
39:34moments
39:34of food and cinema coming together
39:45the pasta is such a hard thing to get right and i think it's quite a big portion of something
39:50that's
39:50perhaps a little thick i agree i think that the past i just kind of pulled it apart there in
39:55the center
39:56like it's very chewy but i absolutely love the romesco i think the romesco is really delicious i love that
40:00flavor
40:02i like the warm romesco is kind of split out with that red oil
40:05also vegan pasta that's a really good texture for yeah not having any egg in it yeah
40:12it's a huge improvement looked better tastes better the romesco is really delicious
40:15i really like the storytelling how it like starts off black and white and then you get to make it
40:20colorful
40:20i feel like that's maybe one of the best sort of like translations of the story but i love the
40:25popcorn that's really yummy
40:27that's incredible
40:29fantastic
40:30it's delicious
40:31very nice little zing of acidity running through the heart of it all
40:35i think it's really solid delicious food
40:38anyone's game yeah
40:39i think that the furikake is really nice one there it gives a lot of fun and some texture to
40:44the dish
40:44i feel the vegan cheese filling is much better as well
40:48it's a good dish but it's not the all singing all dancing superstar movie dish
40:52no
40:58how are you getting on
40:58yeah not too bad mate feeling like i'm on track
41:02got a few little changes so
41:04always going to be a bit tricky
41:08as corin poaches potato and celeriac
41:10ori's making a black potato and onion ash twill
41:16for our next dish up is by ori from scotland the night crawler
41:20it's charcoal potato dumpling cashew condiment potato crisp black truffle puree pickled and baked baby beetroots
41:29charred pickled onions and coal oil dressing
41:34he's designed the dish to represent alan cummings character night crawler in x-men 2
41:40what were your scores
41:41yeah i got three nines
41:42three nines
41:43do you realize that also along with kieran who is cooking in the first half makes you top of the
41:48pack
41:48yeah so i've just got to try and elevate it to a ten if i can
41:56ori's frying delicate twills
42:00and filling his dough from earlier with a girolle and shuffle mix
42:05i'm just molding the potato dumplings ready to be steamed
42:08everything seems to have gone to plan so far so
42:12touch wood it stays that way
42:16he's adding to his deep flavors with baby beetroot roasted in lemon rinds thyme bay and garlic
42:25i remember this dish being really spectacular
42:27yeah it was deep and it was dark and it was rich and it transported us to somewhere just a
42:32little bit more
42:33well creepy
42:36cashew cream is first
42:39you need anything mate
42:40just take the plate and just
42:42yeah yeah
42:43go like that please
42:46good
42:48he adds pickled onion petals and beetroot stems
42:54how's it going ori
42:55yeah good
42:56you've got five minutes chef
42:58great
43:02walnut ketchup followed by truffle
43:05can i get the dumplings out please
43:08yep
43:09put them into that pan oil
43:11crisping up the bottom
43:12yep
43:16he's adding plenty of the sherry vinaigrette once more on the advice of his veteran chef adam from the heats
43:24how long have i got
43:25three minutes chef
43:26i think you can go now mate
43:27yep
43:28and you just nestle it into there without disturbing too much of the garnish
43:35finally black truffle puree and his potato crisp tuiles
43:41oh there she blows
43:43we're just gonna smoke them
43:44yep
43:45can someone shut the drawer when i say
43:47yeah
43:48there you go
43:50okay service please
43:54thank you
43:55thank you
44:04i've got one more bit
44:07the suspense
44:08oh yes
44:09oh yes
44:10oh yes
44:10oh yes
44:11oh yes
44:12oh yes
44:13look at that
44:14oh wow
44:15incredible
44:16it's even prettier than i remember
44:19it's just so atmospheric isn't it
44:20yeah it smells like a bonfire
44:33i think you've got really great acidity in there coming through from the beet roots and then little pickled onion
44:38petals and then you've got that deep rich flavour inside the dumpling and the cashew butter giving that savouriness
44:45the balance of acidity that comes through and then there's those wonderful earthy flavours with the truffle and the beetroot
44:51there's so many spikes of flavour the dumpling just kind of wraps it all up like this lovely kind of
44:57warwing duvet
44:59it's really satisfying but it leaves you wanting more of whatever's coming next
45:03i think it's brave to do that it is good
45:06i personally don't love charcoal i think the rest of the dish is actually brilliant i think it's really tasty
45:10i think so far every single dish offers something different and unique
45:16that instant like hit a smoke you get them and it just like stays in your mouth the whole time
45:20and then it plays off the other flavours there
45:22it's delicious yeah it's just perfectly smoked
45:26this presentation is like as a fan of this show was the kind of thing i was hoping to get
45:30to see it
45:31it feels a bit dangerous
45:37you're doing corin all right yeah mate i just wish i'd poach these potatoes whole they're just crumbling a little
45:43bit
45:43yeah
45:48corin's changed both the cooking process and the ingredients in his celeriac roses
45:53i just tried to add potato to it and i thought it tasted better potato and truffle match made in
45:58heaven
45:59he's serving the roses with a celeriac broth complete with herb bouquet teriyaki shiitake mushrooms wild rice and nori furikake
46:09seasoning
46:11celebrating welsh actor richard burton and the 1972 film under milk wood which was filmed mostly in fish guard
46:18the celeriac is cooked in soy milk and served on wood the chef will evoke the opening titles of the
46:23film with his presentation
46:24what were your scores so i got a seven from phil a six from lawn and an eight from tom
46:28what are you changing what are you not changing so the celeriac broth it's still a celeriac broth but i've
46:33infused some shiitake mushrooms into it now
46:35goodness me there's going to be a foam at the bottom that's going to be potato truffle and celeriac again
46:40lovely um some finger lives going there and there's going to be some truffle around the rose also
46:45the broth is infused with the new shiitakes and blackened onions
46:50i remember the crispy rice and the potato and truffle flour was really delicious on this but the broth was
46:56a bit one note
46:57i mean i scored it quite highly but it wasn't top top scores by the sounds of it there's a
47:02few extra bits and bobs
47:03that are coming in so it may lift it we may well be in for a fantastic finale to the
47:08day
47:14what can i go i've never seen anyone so happy to see me you have eleven minutes chef
47:19can i come up in four that's it mate
47:23teriyaki shiitake mushrooms are first
47:26lawrence do you want to do the finger lines afterwards just like three little dots on each
47:30yep
47:33celeriac broth with the additional shiitake flavour
47:38little squeeze of oil in each of those
47:39right
47:41oil made from spring onion tops and the new celeriac and potato foam
47:51all right i'm ready to go straight away after that
47:54cool
47:58english class
48:00all right service
48:03oh you're going with him
48:04i'm going with him
48:04good luck chef
48:05thank you very much hopefully i won't fall over
48:07yes
48:07always good
48:09yes
48:09to begin
48:11at the beginning
48:11it's served to richard burton's rendition of under milkwood
48:17starless and bible black
48:19the cobbled streets silent and the hunched
48:22so
48:22got a little broth here on the side
48:25so just let that infuse while you eat the rest of it
48:29thank you
48:30thank you chef
48:31thank you
48:33cheers
48:42hi guys
48:43hi ya
48:44so with the tea don't eat the bouquet please
48:46it's just to be like sniffed as you drink
48:48oh it smells amazing
48:51those mushrooms were so really really well flavored
48:55the broth's delicious
48:56and i believe the dish is better as well this time
48:58i really like the intense kind of shiitakes at the bottom
49:00were really nice
49:01and the potato sleriac
49:03a spuma in there as well was really delicious
49:06mmm
49:07just watching you all eat my food is a bit nerve wracking
49:11it shouldn't be it's toasty mate
49:12it's like really really warm and comforting
49:14and i like love all that like umami that the seaweeds bring into it
49:19it touches on so many different tones and notes
49:22it's got acidity
49:24the potato is cooked just right
49:26it's got enough kind of crisp balance to it
49:28furikake i think is delicious
49:29that kind of crunch that goes with it
49:31the food just marries with the presentation so well doesn't it
49:34it feels like you're eating out of a hole in the tree
49:37it does lay down
49:39actually
49:39we mean business here
49:41yeah right yeah
49:42you know
49:42from a banquet point of view we are going actually
49:44there are some great chefs here and this is just the start of it
49:50it's a strong field
49:52i'm going to go and talk to the judges
49:55and i'll see you all in that judges chamber quite soon
49:57and then someone's name
50:00is going up there
50:06how has it been guys you enjoyed the first half
50:08second half tom
50:11ended on real positive notes
50:13i'd say a slight comparison to the first one where there is a couple better than the others
50:17but like still very strong throughout
50:19i think the morning and the afternoon there was i have a favourite in both
50:23oh you do
50:24yeah
50:27now i've tried everyone else's food there's some strong dishes in there i think i'll be up there though
50:32i feel today went pretty well it went better than the heats i was pretty happy with what i put
50:37up
50:37it doesn't get easier does it high standard cooking lovely food today
50:43there's three dishes that kind of stand out for me and it will be i reckon very very fine margins
50:50i wonder if it's the same three that i'm thinking of
50:52i've got two favorites but one that i feel is overriding them all
50:55right now one is the has really clearly done it
50:58mm-hmm
50:58there's some phenomenal talent and some brilliant chefs in that kitchen
51:04this stand is incredibly high i think obviously everyone's come out fighting
51:07i think i will feel nervous going into the judges chamber just because i really like this dish
51:11i really want to get into the banquet
51:14so my top three today
51:17jamie
51:18erm
51:19corin
51:20and ori
51:23second i'd probably say corin
51:24first for me was lawrence's
51:27lawrence
51:28jack and ori all delicious dishes
51:32i'm hoping to be somewhere in the middle i don't think i was the best but i don't think i
51:36was the bottom either
51:39i like josh's i thought it was incredibly clean i think there's a bit of beauty and elegance and simplicity
51:44i think kieran is a really strong contender
51:48there's so many good dishes today so many good chefs around so you know just really can't tell who's gonna
51:53really be at the top
51:59hello chefs
52:00hello
52:01how are you doing
52:02relieved
52:03what to have one day done
52:04yeah
52:04yeah it was great in here today we had some wonderful storytelling some great dishes beautiful flavours
52:10great cooking some improvements all round that was it in the kitchen
52:14yeah
52:17it's been such a treat getting to eat food made by such talented chefs and i love how you brought
52:22the movies into all of your dishes today
52:24well you'll be happy to hear it is time to reveal the results
52:29okay so in eighth place today
52:36is josh
52:37no problem
52:38the dish was improved in terms of how it ate but we kind of missed that pom dauphine the cheesiness
52:44of it
52:44thank you chef
52:45thank you lovely
52:49my favourite dish was lawrence so i think you might win
52:54okay in seventh place we have
52:59Lawrence
53:01your changes were really well received and i absolutely love the addition of the remesco it was beautiful
53:05thanks Lawrence
53:06well done chef
53:06cheers
53:09hey lad
53:11there you go
53:11done idea
53:12yeah i thought i'd be a little bit higher up the list to be honest
53:15yeah
53:16and in sixth place is
53:21Nikita
53:23we're obsessed with that brioche bun it's absolutely wonderful and i love digging into that pot and finding all that
53:27lovely earthy goodness in it
53:29but they just were some really really strong dishes today
53:32thank you
53:32well done chef
53:33well done
53:36hello
53:37you're settled in
53:38how you doing
53:40yeah i kind of expected it to be honest
53:42there's three more courses in there
53:44yeah
53:44we'll see
53:45no idea who's going to walk through the door next
53:47and in fifth place
53:49is
53:52Jack
53:53i loved your dish
53:54the shiitake tea was delicious
53:56the batman story was told so well
53:58so you should be super proud
53:59cool i can breathe now
54:01yeah
54:02cheers
54:03cheers
54:05ah
54:05i think it was a definite improvement on my
54:09how i felt it went so
54:10yeah i mean i'm not disheartened by it i think there's just cracking dishes all around
54:15i mean for me i thought your dish was so clean and the link to the brief i thought was
54:20absolutely nailed on i thought it was brilliant
54:22thank you very much
54:22and in fourth place
54:27it's
54:29jamie
54:30jamie i love this dish it's nutty it's delicious and that butter is just superb i gave it a nine
54:36which just goes to show how competitive these top spots are well then
54:40three more
54:41three more chances to get on the menu you're saying as he's leaving the ring
54:43yes
54:44he's gone
54:44yeah he's starting his fish course
54:46yeah
54:47he's got work to do
54:50no
54:51how are you
54:51how are you
54:52happy
54:54no
54:56no
54:58no joint scores are she surprising yet though
54:59not yet
55:00not yet
55:00well everyone else must have been tens and nines or above
55:03do you know what i mean
55:03and they must have split hairs about who is what
55:06it's good that it's such a close competition
55:07just got to remember to breathe when i was sat there
55:09my hands were going i don't even know why i was saying
55:13okay so in third place
55:15we have
55:18corin
55:19the broth was absolutely delicious and it brought a real zen to the chamber and everyone absolutely loved it
55:24thank you very much
55:25good luck chef
55:26all the best
55:27love that dish corin
55:28thanks chef
55:29gave it a nine
55:30cheers
55:32oh hello
55:33good
55:34yeah man
55:35who do you reckon's got it
55:37probably kieran
55:38yeah i reckon it might be already
55:40so that brings us to the two of you chefs kieran
55:43and ori
55:43and your dishes tizan
55:44and the night crawler
55:46how does it feel to be stood there guys
55:48yeah
55:49yeah
55:51it does all come down to the points that are added up and
55:56and it's got the result
56:00i can tell you now that cooking the starter at the banquet to celebrate british movies and movie makers
56:16this is
56:17ori
56:19cheers
56:20well done chef
56:21great job
56:23congratulations chef well done
56:25yeah
56:25we thought it was a great dish in here it was dark and it was mysterious and but it was
56:30also beautifully balanced it would be a great start to the banquet
56:33thank you very much
56:34thank you very much
56:35and commiserations kieran your dish was great and it came super close it has amazing textures and flavours
56:39yeah no perfect i'm just happy to be in the last two to be honest
56:42yeah
56:42both these dishes were so sinister yet so delicious
56:47it's quite worrying kieran i feel like i now know i could easily poison myself if something's got enough garlic
56:53in it
56:53yeah
56:54very good
56:54that was two of the best dishes i've ever ate
56:56so thank you for that
56:57well thank you very much
56:58thank you so much for coming marley have you had a really good day
57:01i had a lovely day
57:02chefs
57:03congratulations to both of you
57:05really really brilliant inspired excellent cooking
57:09thank you
57:09thank you
57:10well done
57:11congratulations
57:11congratulations
57:11that's beautiful
57:13yes
57:14i am so happy to be at the banquet
57:16yeah
57:17i'm buzzing
57:18my wife and daughters are going to be proud
57:20my family's going to be proud
57:21and i'm just super excited
57:23er
57:23so now i just need to push on for the rest of the week and you never know
57:27maybe i can get another dish to the banquet as well
57:30gosh they're taking their time
57:36there we are
57:38yeah i got it
57:39yeah
57:41well done
57:41well done
57:42thanks
57:43cheers well done
57:44cheers
57:45coming second i feel great i feel it's a really good start to the week
57:48i think the dish i executed it exactly how it should have been done and i think ori's dish was
57:52just maybe a little bit better on the day
57:55cheers
57:58cheers
57:58cheers
57:59cheers
57:59tomorrow it's the fish course and the chefs will need to impress one of the nation's favourite actors
58:06Andy
58:07oh look at that my favourite well done
58:10thank you
58:11how are you feeling
58:12yeah buzzing
58:13well done to all of you honestly such good food all day from every single one of you
58:18yeah
58:18top form people
58:19cheers guys
58:20cheers
58:21ten minutes how did that happen
58:22i want to cook my fish and fry the tempura at the same time they only wanted me
58:26how long does that take
58:27i think it took a few years off my life to be honest
58:57ha
Comments