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00:01So you're ready for the fish course?
00:05Holy mackerel!
00:07It's a monster!
00:08Well, this one's always a good fight.
00:11Milton, stand back!
00:13Oh, my goodness.
00:15We're gonna need a bigger board.
00:21Seriously, we're gonna need a bigger board for all these fantastic fish dishes.
00:26Today's the finalists' battle for the chance to cook the banquet fish course,
00:29and with some seriously strong contenders, this could be a scarily tense watch.
00:46Britain's most gifted and talented chefs have made it to the finals
00:50and are pushing themselves to the limit in their quest to cook a course at the banquet.
00:56Ten minutes, how did that happen?
00:58Let's go, chefs.
00:59Yes, chef.
01:00With the starter course decided yesterday...
01:03Ori.
01:05Today the chefs are up with the lark to battle it out for the fish course.
01:10You're excited that you're on the banquet already?
01:12Okay, it takes the pressure off a little bit.
01:14Today there's a lot at stake.
01:15Fortunately enough that I was the highest scorer for this dish, but I can't take it for granted.
01:20I'm quite confident in this one. It's time to get my name on that chalkboard.
01:23I'm going to push myself to the limits today. I'm going to try to put myself in a really good
01:27place to get up on the board.
01:28The competition is even tougher than I expected. I just need to stay focused and go for it.
01:33So you're going to give us all a chance?
01:35Hey, no.
01:36No.
01:38It would be great to get two dishes to the banquet because I'd be in a list of chefs that
01:42is quite small that have done that.
01:45They will have to impress hospitality's head honcho, Tom Kerridge.
01:50The culinary high priestess of Scotland, Lorna McNee.
01:55And the multi-talented comic gourmand, Phil Wang.
02:00Now we're on to fish.
02:01It is, we're now on to fish and nerves are going to start kicking in today.
02:06Plus a Hollywood movie star who's no slouch himself when it comes to cooking.
02:11He's taken a detour via the kitchen.
02:14Hey, chefs.
02:15And left them lost for words.
02:18Hi, good to meet you all.
02:19I'm a huge fan of the show, so I feel very honoured to be here.
02:23Also very excited to eat eight dishes.
02:25That's never a problem for me, so looking forward to that.
02:28And wish you all the best of luck and thank you so much for having me in the kitchen.
02:32Thank you very much.
02:33Good luck, chefs.
02:34Cheers.
02:35While Will Poulter prepares himself for a full day of eating,
02:39speculation is rife about who will emerge victorious in this course.
02:45Who's got their eyes on that board today, then?
02:47Yeah, definitely.
02:48I'd love to be up there.
02:49Corin will be one to look at.
02:51I think he's, you know, an extremely talented chef
02:53who is going to pull something out of the bag.
02:56I think Jack did quite well on his fish course,
02:58so he's definitely one to watch.
02:59One thing is clear, however, with all the finalists present and correct,
03:04no wild card is being played today.
03:07All right, let's go see the judges.
03:09Yeah.
03:09Let's do it.
03:11Chefs to look out for is Corin, Kieran, definitely,
03:14because they were in the top three yesterday.
03:16But I think Jack's got a strong fish dish
03:18and I think he's a strong cook as well.
03:21Coming second yesterday lets me know that it's possible.
03:27Good morning, chefs.
03:28Morning.
03:29Morning, chefs.
03:30Ori, congratulations on yesterday.
03:32It was a great dish.
03:33How are you feeling?
03:33A bit more confident moving forward?
03:35Yeah, yeah.
03:35Wanted to make a good account of myself for the rest of the week, though.
03:38So, yeah, just push on.
03:39But who fancies cooking the fish course at the banquet?
03:42Yes, please, yeah, yeah.
03:43Oh.
03:43That'd be nice.
03:46Jack, you've done really well on this course as well.
03:48Are you ready for today?
03:49I'm super determined.
03:50I just need to make sure I do exactly the same,
03:52if not a little bit better.
03:53Now, the first four to cook today will be
03:56Lawrence, Corin, Josh and Jamie.
03:59So, good luck, guys. Off you go.
04:02Good luck, chefs.
04:03Cheers.
04:03Thank you very much.
04:04Which means, of course, the rest of you will be cooking second.
04:07Good luck, guys. Thank you.
04:08Sounds all right, actually.
04:08Good luck, chefs.
04:12All right, boys. Good luck.
04:13Good luck.
04:14Yeah.
04:17I'm starting off with prepping my trout,
04:19so filleting it, pinboning it,
04:21and then I need to get it on to cure.
04:22It will need to cure for about half an hour.
04:24Lawrence scored the lowest in the heats,
04:26so he's determined to improve his scores today
04:29with his place dish.
04:31I really let myself down last time.
04:34I don't think they enjoyed eating the dish at all,
04:36so it's about just making sure, like,
04:38every single element there's an improvement on.
04:41And Josh has got some new ideas for his lobster dish.
04:45Major changes.
04:46There's some major changes to the dish today,
04:48so pumpkin is gone completely.
04:52I'm going to make a cauliflower puree.
04:54Jamie flash fries his monkfish.
04:57Enjoy it.
04:57Yeah, man.
04:58Just need to sort of seal it
04:59so I can keep going on the barbecue without it.
05:01Yeah, yeah, yeah.
05:02Pretty opposite ends of the scale on the inspiration on this one, huh?
05:05I mean, Dracula in love, actually.
05:07You probably couldn't get much further apart, really, could you?
05:11No stranger to the red carpet,
05:13Hollywood actor and producer Will Poulter
05:16has played an arrogant teenager in Maze Runner,
05:19a superhero in Guardians of the Galaxy
05:21and a fine dining chef in The Bear,
05:24where he got an insight into professional kitchens.
05:29Good morning. How's it going? Good morning.
05:31Hi, Will.
05:32I'm very excited to be here.
05:34Yeah.
05:34We're excited to have you here.
05:36And your food and food knowledge is quite extensive, isn't it?
05:39I don't know if I'm a foodie as much as I'm just greedy,
05:41I think is probably what it is.
05:42Right.
05:42You had a role in The Bear show.
05:44Yeah.
05:44And you actually did some, like, proper chef training.
05:47I mean, I feel a bit embarrassed talking about this in front of you two.
05:49No, you were like, honestly, you have some pastry skills, my friend.
05:52Well, I was really fortunate to work at a couple of great restaurants in London.
05:57And I say this out like a smile on my face, but I got to St. John and work in
06:00the pastry section there.
06:01You got to what at St. John?
06:03I got to St. John.
06:04St. John.
06:04Sorry, I'm not up to Will's level.
06:06What do we call those open spots?
06:09Yeah, getting to work in those environments really affirmed what I think I knew to be true of kitchens,
06:14which is that they can be just amazing families in and of themselves.
06:18And it's where people can fully, I think, realise their sense of identity.
06:22And there's real nobility and service and taking care of people.
06:25And I think that's something the show touches on.
06:27And when you make the food in it, is it actually followed to a recipe and a standard?
06:31Is it food that you're actually making and people are eating?
06:34Yeah, it's often really delicious.
06:35I'm often in trouble for actually eating things that I shouldn't.
06:40The amount of times I'm like, is that focaccia still in shock?
06:42Because if not, I am going to...
06:44I'm having it.
06:44Yeah, yeah.
06:45I hope you like fish.
06:47I do.
06:49Spoiler alert.
06:50Yeah, yeah, yeah.
06:53Perfect.
06:53I've been fed many times now.
06:55I'm a bit sick of it.
06:56So I better get a dish on the banquet today.
06:58Corin blends egg yolks, dashi and mirin for a chow and mushi,
07:03a Japanese-style savoury custard.
07:06You're the best chef I've ever worked with.
07:08No, you're the best chef I've ever worked with.
07:10I'll be really disappointed if I don't do well in the fish.
07:12It's a dish I've practiced a lot.
07:14Laurence is making changes to his dish following judges' feedback,
07:19using linseed instead of flaxseed in his tuile.
07:23He mixes egg, lemon, chives and double cream with scallop meat for a mousse.
07:28This is the mousse, the scallop mousse, scallop mousse.
07:31You do the fandango.
07:33That's an alternative name for the dish.
07:34He adds cream to a trout belly mousse for Tom, who has a shellfish allergy.
07:40I think I've split my mousse.
07:43I'm remaking the mousse.
07:45The other one looked a little bit volatile.
07:47It didn't taste grainy, but I was just a bit worried that it might split in the cook.
07:50While Corinne cures trout fillets, which he'll use in three ways.
07:56Jamie is serving first today.
07:59He dives pickled white beetroots red with beetroot juice for his Dracula-themed dish.
08:05The first fish of the day is coming from Jamie,
08:08representing the north-eastern Yorkshire, and it's called Blood Lust.
08:12And it's barbecued monkfish, served with a paste of black garlic
08:15and barbecued pickled rose petals.
08:17Compressed pickled white beetroots and a pig's blood sauce
08:21with a blood-curdling drink on the side.
08:24And the dish celebrates Dracula and its connection to Whitby in Yorkshire.
08:29Jamie mixes beetroot juice, grape juice and water
08:33for the blood-red drink.
08:34The sauce is coming down.
08:36Taste this drink.
08:37Beetroot's pickled.
08:38I'm ready to serve.
08:39Now I'm joking.
08:40Can you imagine?
08:43Hey, Jamie.
08:44How you doing, sir?
08:45Yeah, good, thank you.
08:45Let's talk about your wonderful fish dish,
08:47which you scored two eights and a nine for from the judges.
08:51Very keen on your blood sauce was Tom Kerridge.
08:54And your fish cookery.
08:55A good thing, yeah.
08:56Have you made any changes?
08:57To be honest, I've kept it the same.
08:59It's a dish that I love and that I'm sort of really confident with.
09:01What's the most challenging part of this dish?
09:03I think the sauce to me.
09:04I think bringing it down to the right point
09:06and then whisking that blood through, like, at the very last seconds
09:08to make sure it's chocolatey and rich without going too far.
09:11I think that's really the key thing.
09:12You don't want to cut or split or anything like that.
09:14Yeah, it'd be nice to get the ten.
09:16Yeah, it'd be really nice.
09:16It'd be nice to get on that board.
09:17Especially on the board, yeah.
09:18Good luck, Jamie.
09:22You can go any information on the board of any of them.
09:24Fish, main course, dessert.
09:26Or all of them.
09:27Yeah, I'll have fish, main and dessert.
09:29He mixes dill, black garlic cloves and pickled roses into a paste.
09:35On your way?
09:36No.
09:38Which will be topped with rose petals.
09:41I remember this dish last time.
09:43I scored it really highly.
09:44I absolutely loved it.
09:46Yeah, a really simple dish with really big on flavour.
09:48Fist blood sauce was absolutely amazing.
09:50The condiment of the black garlic as well is beautiful.
09:55Nice bit of smoke on that.
09:56He makes delicate roses from the compressed beetroot,
10:00then tops black garlic paste with barbecued and pickled rose petals.
10:05Jamie Keeble, do you need me?
10:06I'd really like you to help me finish this sauce.
10:10Beautiful.
10:13I know.
10:16He was like, beautiful.
10:17I was like, no, it's nice.
10:19Monk fish and final touches to his fish sauce.
10:24So I'm going to bring this up and I'm going to whisk blood into it.
10:29Five minutes to the pass, chef.
10:31Wait.
10:31Are you a little bit early, Jamie?
10:33Yes, please.
10:33Oh, nice.
10:34And once I pour it in, I need to be up on the pass.
10:36Go on.
10:3878, 79, 80.
10:41Oh, that fish looks amazing.
10:45Service, please.
10:47Beautiful.
10:55Amazing.
11:01Scary.
11:02Wow.
11:03Terrifying.
11:05The four chefs who are cooking later are able to taste the dishes too and size up their competition.
11:11Enjoy.
11:18Oh my gosh.
11:20That sauce is amazing.
11:21Isn't it?
11:22I actually really enjoy the flavors.
11:24I think it's actually really delicious.
11:25Quite a strong start, boys.
11:27Yep.
11:27Great.
11:27Strong start.
11:28It's a proper punchy, beautiful flavors.
11:32The fish is cooked beautifully.
11:33It's got a nice seasoning to it and I still love the black garlic condiment as well.
11:36I think it's great.
11:37I think the rose is quite nice.
11:38Mm.
11:39It perfumes everything pretty well.
11:41I find it a little bit high on seasoning.
11:44Everything's quite strong altogether.
11:45Delicious, chef.
11:46Really, really, like, lovely plain food.
11:48I feel like the blood sauce goes even better with it this time.
11:51The only issue, that had a little bit more sweetness to it this time than last time.
11:55I'm not sure it quite sits together, but overall, for me, this is...
12:00It's a great dish.
12:01I think you'd split the room at the banquet, maybe, with, like...
12:04Using blood for sauce.
12:05Yeah.
12:05The presentation of it's beautiful.
12:07It feels quite, kind of, cinematic.
12:11Absolutely delicious.
12:12It's a great vision and great execution.
12:17Josh is next with his lobster dish, championing the tail and claw.
12:24He blends cauliflower for his puree, a new element on the dish.
12:28Anyone got a smaller chinois than this?
12:30This one.
12:31Can I use it for two minutes, mate?
12:33How's your dish coming along?
12:35I'm on track.
12:36Good.
12:36Happy enough.
12:39How did you first get into acting, Will?
12:41I was really lucky.
12:43There was a public casting going on.
12:45They happened to come to my school,
12:46and they were looking for a kind of, like,
12:48slightly obnoxious-looking blonde kid,
12:50and that was me.
12:52And did the film called Son of Rambo, and that was it.
12:54What was it like being, like, a kid on the movie set?
12:57The film is about two kids making a film over their summer holidays,
13:01and that's exactly what we were doing.
13:03It's a kind of zero acting challenge required, in a way.
13:06Am I right in thinking that you also did some acting as well?
13:09Well, yeah.
13:09My best friend at school, he wanted to join a youth theatre,
13:13and we ended up going.
13:14An agent came to see somebody in a show that we were in,
13:17and then they asked if I'd like to sign on their book.
13:19I was just like, yeah, all right, whatever, like, no bother.
13:21And then, literally, two weeks after that,
13:23I was filming a Christmas special of Miss Marple.
13:25I didn't make it into The Bear or anything in Hollywood, so, you know.
13:29I think we need you in the next season.
13:30I think that's what we need to do.
13:32That's all I wanted to hear.
13:34Amazing.
13:34I can't believe I have the fewest acting credits on this table.
13:40Josh adds soda water to curry powder and flour for a tempura,
13:45which will coat the lobster claws.
13:48I don't really have any concerns, to be honest.
13:51It's just bringing everything together at the right time
13:53and hoping that the judges appreciate the flavour combinations
13:56this time round.
13:58OK, so our next dish is from Josh,
14:00which is lobster tail, tempura lobster claw, cauliflower puree,
14:05roasted cauliflower, vanilla butter sauce and fresh apple nori.
14:10Celebrating Love Actually, which is set in London,
14:12the dish is inspired by the scene with Emma Thompson's daughter,
14:16who is first lobster in the nativity play.
14:18Of all the dishes, this is the one I'm, like, most excited about.
14:21Love lobster.
14:22Love lobster.
14:23I love cauliflower as well, and I also love Love Actually.
14:27He checks vanilla butter sauce.
14:30Tastes good.
14:30It needs to come down quite a lot, so the seasoning will intensify.
14:34Last time, this dish scored two sixes and a seven from the judges.
14:39After the feedback in the heats, he's made another change.
14:44Still got the vanilla sauce for the lobster,
14:46but I'm taking the vanilla away for the David's soul.
14:50Still pickled dulse, some seaweed elements
14:52and some nice fresh Granny Smith apple.
14:55I really enjoyed the vanilla butter sauce,
14:57but I know that you weren't keen on it.
14:59Yeah, it was a bit custardy. I love custard.
15:01But not with your lobster.
15:02But not on my lobster.
15:03Hey, Josh.
15:04Good morning.
15:05Hey!
15:06You had a few issues with the croissant on your lobster last time, didn't you?
15:11So I'm assuming you're working on that to get it just as you wanted.
15:14Yeah.
15:14Is the sauce the same?
15:15Yeah, so vanilla butter sauce with the lobster.
15:17Yeah.
15:17Tom wasn't sure about the vanilla with the David's soul, though,
15:20so he's got the same sauce but no vanilla.
15:22A few changes to the garnish.
15:24We've got cauliflower puree, some nice roasted cauliflower,
15:26Granny Smith apple.
15:27Nice, some sharpness.
15:29Yeah.
15:29Creaminess, some depth.
15:31That's it.
15:31I can't wait to see it.
15:32I hope it goes really well.
15:32Thank you very much.
15:35Lobster tails are basted in butter.
15:40A new element cauliflower puree is first, Granny Smith apple.
15:45When do you want me to get on this tempura?
15:47Yeah, I'll go now, mate.
15:48They'll hold.
15:48Josh, you've got six minutes, Chef.
15:50Yeah, wait.
15:51How's that lobster looking?
15:52Good?
15:52Yeah, I think so.
15:53Marvellous.
15:53We'll find out in a sec when we carve it.
15:56Roasted cauliflower, tempura lobster claw and lobster tail, and for Tom, tempura Dover
16:04sole frills and confit Dover sole.
16:08Previously, the sauce was served on the plate.
16:11Today, it's on the side.
16:14To finish the nativity scene, a confit lobster claw.
16:22Service, please.
16:36So, there was also an orca and an octopus at the birth of baby Jesus.
16:40Josh, it looks lovely.
16:47I think that's delicious.
16:49I think the vanilla and the dulse work really well together.
16:53I think the lobster's better cooked this time.
16:55It's not tender.
16:57The tempura piece is delicious.
16:59Fantastic.
16:59This cauliflower puree is really nice, silky, well-seasoned.
17:03I'm still not one over by the vanilla sauce.
17:06I don't know.
17:07I'm not really feeling it.
17:09I think it's better than last time.
17:10The lobster's cooked better, and I think the sauce is slightly more savoury this time as well.
17:15Sauce working?
17:16It's spot.
17:17Beautiful.
17:18Well done.
17:19Good work, chef.
17:21Mine is a marked improvement on the last time that I had it.
17:24I have a perfectly cooked piece of fish, but I've got a problem with...
17:28I've kind of, like, poured all my sauce on and it's gone everywhere.
17:30It's now all over the nativity scene.
17:32So, practicality-wise, it just doesn't quite work.
17:35I think lobster at banquet is really nice.
17:38Yeah.
17:38People are going to love it.
17:40Yeah.
17:40Yeah.
17:40If I had any note...
17:42I could eat 57 of those tempura lobster bites, though.
17:46Yeah.
17:46Maybe a big old basket of those.
17:48Yeah.
17:48A bassinet.
17:50Yeah.
17:50A crib.
17:51A crib of tempura.
17:52Yeah.
17:54Yeah.
17:57Yeah.
18:07Yeah.
18:08Yeah.
18:10I've got positive thinking.
18:11Cooking my best, concentrating.
18:13I need to focus on everything.
18:15Hopefully, I get it up exactly how I want it, and then I can't complain.
18:19Next up is Corin from Wales' dish, The Secret Garden.
18:24Crestade filled with broccoli puree and trout belly.
18:27Chawan mushy served with cured bottom loin of trout, pickled sea vegetables, and champagne
18:32veluté.
18:33Top loin of trout with a champagne and brown butter sabayon.
18:37Many of the garden scenes were filmed at the world-famous Conwy Botanical Gardens, set
18:41across 80 acres of rich and abundant greenery.
18:48Hey, Corin.
18:49Hello, Andy.
18:50Two nines and an eight you got from the judges, so you're definitely at the top end
18:53of the scoring here.
18:54Mm-hmm.
18:55Have you made any changes?
18:56Lorna was a bit sceptical of the pickled elderflower element.
19:00Right.
19:00So I've taken that away.
19:02So there's no acidity?
19:03Well, I've added more acidity until the crew started instead.
19:05Right.
19:06There's a single line going through there.
19:07Right.
19:08So look, Ori, next name on there.
19:11Yeah.
19:11Well, I'm going to scrub out the Y on the end and put a C-I-N in it not.
19:16He combines brown butter, egg yolks, and champagne for a sabayon.
19:20I've practiced this one a million times.
19:22You know, I believe in everything I'm doing.
19:24Just got to execute it.
19:25The chawan mushy is portioned ready for the steamer.
19:31I love this dish.
19:32I love this dish.
19:33Cooking techniques were wonderful.
19:35I love this dish and I love the chawan mushy.
19:36I'm cookie for mushy.
19:37I love it.
19:58I love it.
20:03I love it.
20:06And then the chawan mushy, garlic, broccoli puree, and crispy leeks.
20:09That's all going to happen in four minutes, is it?
20:12If these two move their ass it will.
20:13Let's go Chefs.
20:14Yes, Chef.
20:15In another bowl, butter poached trout loin.
20:18Right fish is on fish on sea herbs one next sabi on chef. This subway on is topped with edible
20:25flowers
20:28Wow
20:30They look fantastic
20:33Service please
20:36Thank you very much. Well done mate looks delicious
20:45Thanks, mate
20:53Oh
21:01Everything is delicious really good flavors ever for the cooking is super on point very classic
21:06That'd be my own thing is maybe this isn't surprising at all
21:09But it's super super tasty before you even start the food you touch and you feel and everything is tactile
21:15And I love that straight away you become engaged to the dish you become attached to it
21:19It's so immersive as well as an experience which I think good storytelling does
21:24Chowamushi and a blue take next to each other like shouldn't work texture wise, but it does it's amazing
21:29Real like that charm. Oh my god
21:31It's delicious. Thank you very much. The cook on the fish is like stunning. Yeah, for me that brown butter
21:37champagne sauvignon is
21:39Outstanding trouts cook beautifully everything season nicely. I believe it's a good dish undeniably delicious
21:44Cook on the fish perfect perfect everything just tastes fantastic and that loin of trout is so perfectly cooked
21:51I mean it melts in your mouth
21:53I've never had an experience with fish quite like that just spectacular it just makes me feel so happy this
21:58dish
21:58This would be my favorite out of the three. I think I agree
22:00Trout is a very subtle and gentle flavor and all of these gentle flavors kind of work together one kind
22:07of harmonious
22:09Joyous very very lovely dish. It's an amazing amazing dish. That was a like real privilege to eat
22:18Laurence's fish dish was his lowest scoring in the heats with a three from Phil and fours from Lorna and
22:25Tom
22:26There's a lot of little pedantic elements going on. So I need to just give myself time
22:31Make sure I'm not panicking
22:34Phil thought his scallop skirt velouté was too thick so he's changed it to a thinner beurre blanc
22:41I really want this dish to like be a massive improvement
22:44He brines place fillets in a salt and sugar solution the judges thought his dish was too salty last time
22:51So he needs to get it right today
22:54The next dish is from Laurence Barrow of Northern Ireland under the scene
23:00Aged wild place fillets stuffed with scallop mousse butternut squash puree
23:05scallop skirt beurre blanc
23:08fermented kohlrabi linseed tuile caviar micro herbs and succulents a
23:14Celebration of northern irish costume designers and their contribution to the movie industry well, which records like the maddest costume
23:21You've had to wear in the film
23:22um
23:23I mean you got into the galaxy one and look was pretty yeah
23:26Pretty exceptional the amount of work that went into that one was just crazy
23:29I think we probably did between like five and ten fittings and actually I couldn't get dressed myself
23:35So I had to like have the help of like several people to get in it
23:40That's what my ten-year-old says as he's getting in his rugby kit like put my socks on
23:44Exactly I was effectively a giant ten-year-old in that movie anyway, so it made a lot of sense
23:49You just turn up on set naked like
23:52Very good spirits Lawrence. Yeah, better spirits than last time I cooked this day
23:57Oh, this was not a nice moment for you was it was really really bad bad plate of foods that
24:02I put up for the judges
24:03Oh chef, so this is redemption time
24:05But I always say Andy like cooking's all about the simple things it's by getting a kohlrabi
24:09It's chopping it up. It's fermenting it. It's getting some celery and sewing it back together on a mannequin
24:14Simplicity and everything today. It's going to work, and it's going to be wonderful. Yes. Yes. Come on now
24:22Cheers
24:24His scallop mousses sandwiched between place fillets
24:28Oh good, I think I'm on course
24:31aged smoked scallop row is added to scallop skirt burr Blanc and
24:36Lawrence begins to dress his mannequin in a hand-sewn kohlrabi frock
24:41What sorcery is happening over here?
24:44You've never seen this before that these are strands of celery. Yeah
24:51You've really got your work out, haven't you?
24:54I'm probably not gonna be very good at selling those rules
24:57I sort of like cut these down a little bit formula that workshops a little bit unprepared here
25:03The last time the moose inside had sort of split so when I cut into it this kind of
25:08Quite spooky liquid emerged, which I don't think was intentional
25:12I love the concept of it and the idea when it came but it didn't quite work as an eating
25:16process
25:16It was a prototype outfit now. They've got the chance to get it, right?
25:22Happy with the remade trout belly mousse for Tom
25:26It too is sandwiched between place fillets
25:31They look good yeah, thanks very much that take I think it took a few years off my life to
25:36be honest
25:36You've got two minutes Lawrence probably gonna need an extra two minutes Andy if that's all right two. Yeah, okay
25:42How's your fish looking yeah? Yeah better than last time
25:46Butternut squash puree is first
25:48oyster leaf
25:51Steam fillet of place stuffed with scallop mousse
25:54What mousse is inside Tom's then? It's a edge tripe belly a
25:59linseed cracker the new scallop skirt beurre blanc with caviar
26:07Finally the fermented kohlrabi dress with more oyster leaf service
26:19Oh
26:20Wow
26:22Thank you
26:24Wow, isn't that amazing? That's so beautiful. So I've got aged trout belly mousse. Yeah, and they have a scallop
26:31mousse
26:31Yeah, and they're in there sewing things on and stuff. Yeah, just deconstructed my masterpiece
26:38Gosh, sorry madam
26:49I
26:49Think my personal opinion is there's probably too much going on here
26:53Flavor-wise I wasn't really like wowed by anything on the plate too much sadly, but it looks beautiful. You've
26:59got a really
27:01Delicate balance in touch your food. Thank you. It's really nice. The texture of the fish is really nice
27:07I don't like the texture of the mousse for me the ratio of the mousse to fish
27:11I'd like more fish presentation this time is better but flavor-wise. I agree. It's a little bit flat
27:16Quision on the fish
27:19Perfect cracking bit of skill been shown for me. I don't think there's enough firm textures on it
27:23Yeah, the presentation is very clever. It's well thought out, but it's a little bit style over substance
27:28But definitely doesn't bring that real pack of punch flavor that you really want to help bring everything together
27:42What do you guys think of the food really taste yeah, yeah, yeah super super super strong start good luck
27:47this afternoon guys. Thank you
27:52Hello, Andy. How you doing? I'm good. How are you sir? I couldn't be happier to be honest than living
27:57the dream
27:57Yeah, is it living up to your expectations? It's it's superseding it how you get an answer good
28:02There are a couple of great dishes this morning
28:04You can clearly tell the chefs are starting to really want this half spectacular half very much improved apprentice dressmaker
28:11here to my left
28:14Halfway there now is that morning giving you more confidence going into the judges. Yeah, it was a push
28:19I've done everything to the way I wanted it
28:21So that's all you can do right now you did a bit of training didn't you before you did the
28:24bear
28:25Do you think that's made you look at food differently it just helped me make sense of why I love
28:30food and love eating and why it's been so
28:32central to so many kind of
28:34Memorable experiences in my life. I think it's because it's been a way of like translating emotions
28:39Well, hopefully this is going to be one of those memorable experiences
28:48Righty-ho let's go cracking shall we this dish is probably my best shot
28:52So I will be putting everything I have into it and then crossing all my toes and fingers the competition
28:57is even tougher than I expected
28:58There's just a lot of really high schools floating around
29:02Ori is obviously a super strong chef with some pretty incredible dishes. I feel like will be the one to
29:06watch today
29:07My name's on the board
29:08But it doesn't mean that I'm gonna not push hard to try and get a second dish to the banquet
29:12Have you got a favorite genre film that you've enjoyed doing the most?
29:15I think my heart is probably more in drama and my head is probably more in comedy
29:20The tough thing with comedy is holding it together on set as well
29:23I mean, you know this better than me
29:25It's like should we be allowed to be having this much fun at work?
29:27Yeah, but we're stand-up, so we're actually it's a horrible atmosphere backstage
29:30We're not having fun at all
29:32I think stand-ups are the superheroes of the comedy world
29:35Thank you
29:36Yeah, I'd last some respect
29:38And you just hit the superhero pose perfectly
29:40Yeah, look at that
29:41Thanks, France
29:43Thanks again
29:45Jack from the northwest got the joint highest score in the heats for his sea bass dish
29:51Fish is my happy place when it comes to like prepping it and cooking it
29:56Kieran's dish is inspired by actress Rosie Huntington-Whiteley from the southwest
30:03These are egg yolks that have been cured for 48 hours in equal parts salt and sugar
30:11They're going to make the base of our egg sauce
30:13Ori from scotland roasts aubergines for a baba ganoush then blanches langoustines which she'll serve with scallops
30:22And nikita from the central region scored a 10 from mentor spencer
30:27But under delivered to the judges so today she's aiming for perfection yet again with her halibut dish
30:35Time is a huge factor here first up serving getting the sauce to develop that flavor in that time is
30:40it's tough, but
30:42Hopefully i'll get there
30:43Just making a little textured
30:46Peanut and roasted pumpkin condiment just to go on bottom of the scallop almost with everything in this dish
30:50It needs to be orange to go with the briefs
30:52So using this scallop row paste is a really nice way of getting those beautiful colors into the dish
30:58Jack blends mint coriander and lemongrass for an oil super fresh flavor bomb
31:04My dish has three main components to it fish cookery the sauce
31:10And then the garnish if I get one of those wrong that's a third of my points are basically gone
31:17You must be amazing home cook now you must just be my friends expectations
31:21I think around what i'm gonna like serve them up now is quite intimidating
31:25But it's definitely improved my home cooking i would say you have a signature
31:29uh
31:30I don't think i do i don't think i'm at that level where i've got a signature yet unfortunately
31:34Um but my mum was sort of famous for bringing like the family around the table on sundays and sunday
31:40roasts
31:41So that's something i need to i need to master i don't have the time management or the multitasking ability
31:47to like nail a roast yet
31:48I don't think uh so i just i and also i don't want to mess with mum
31:52It's a proper mum skill getting a roast right it really is
31:57Nikita's halibut dish will be served with the malaysian fish head curry sauce
32:02What uh curry spices are in your sauce so it's quite fresh it's got lots of lemongrass galangal
32:08Dried red chilies mustard seeds curry leaves it's a real fusion between an indian curry and a southeast asian curry
32:14because it's from malaysia sounds tasty
32:17Ori's also making a curry sauce adding aromatic vadovan spices to a base of langoustine stock carrot puree and double
32:25cream
32:29i was chopping aubergine's if no one heard me
32:32While kieran's scallops will be covered in a peanut based satay sauce
32:37i've got my scallop raw paste i've got my shallots my cafe lime my peanuts
32:41i'm just cooking it all down to this really nice base and i'll use that base to blend through the
32:45roasted pumpkin which is going to give the sweetness to my
32:49satay jack's leeks are charred and parceled up with lemon rind and parsley before baking
32:55i'm going to cut the nuts through and when the leeks are halfway through
32:57i'm going to open them back up again slice some fresh lemon and then bake the lemon into the leek
33:04i don't think there's ever a nice way of cutting almonds
33:07whatever you do they just fire up everywhere nikita fries okra and baby aubergines and checks the fish head
33:14inspired curry sauce it kind of ties the whole dish together so it's really important it's getting the flavor development
33:21the way i want it
33:23our first fish dish this afternoon is coming from nikita who's representing central and the east of england
33:29and it's called draft of living death and it's pan fried halibut with a fish head curry inspired sauce
33:34garnished with fried okra and baby aubergines served with a cucumber and raw mango sambal salad
33:41and potato stuffed chili jim broadbrent from lincoln plays professor slughorn the potions teacher at
33:48hogwarts the dish is based around a potion that slughorn asks the students to brew and the liquid look
33:54that they win if it's correctly made and that's that in there i imagine yeah lamely foil nikita adds a
34:01potato and coconut mix to de-seeded green chilies with lots of like thai basil coriander kaffir lime leaf
34:09and mixes cucumber and green mango with sambal paste for a fiery condiment
34:15there were a few issues with it being served in a cauldron that was quite
34:19deep and it was slightly awkward to eat and had a lid on which meant that my fish got overcooked
34:25because of the heat of the cauldron but the flavors were amazing and the spice i love that spicy flavor
34:30fish head curry i remember being delicious how are you feeling chef i'm feeling okay it's quite an
34:35intimidating group lots of nines in this room at the moment there's lots of nines in this room and
34:39you've got two sevens and an eight yes i did yeah it's not quite is it the thing about this
34:46dish
34:46though is it's got bags of potential exactly what changes have you made i've got larger cauldrons
34:51which i can sit bowls in and then i think i also overcooked the halibut slightly last time so that's
34:56obviously a big no so you're gonna nail the halibut absolutely i can't wait to see it chef thank you
35:0510 minutes how did that happen
35:09jack starts the third main element of his dish a smoked trout rose sauce capers worcestershire sauce hot sauce
35:23lime lemon orange anything give me i was desperate you need put the effort in don't miss gym day
35:34you want me on sauce yeah it's also say it's just say it's ticking over so like last minute
35:38placing is really quick so yeah it should just be the chilis i want to cook my fish and fry
35:45the temper
35:45at the same time it doesn't they only wanted me you have five minutes to the past yet we you're
35:50gonna get that halibut spot on i hope so yep me too all right do you want to drop those
35:56chilis please mate
35:57yeah straighten the batter and then yeah it's one each so just do enough for for now halibut fillets
36:03are basted in butter with curry leaves first in the new larger bowls fried okra and baby aubergine
36:10just kind of random around yeah just leaving space in the middle for the fish then it's just
36:16the case of putting fish in sauce and jugs okay nikita you have one minute chef you have one minute
36:23to
36:23the pass shiso leaves top pan fried halibut wait you're gonna make it yes lovely chinny sambal finally
36:32fish head curry inspired sauce
36:38service please
36:54wow wow wish it i will give you a little bit of liquid luck yeah oh yeah sing as you
36:59guys are yet to serve
37:00yeah
37:07thank you sir beautiful cook on the fish really yeah beautiful cooking with this there's perfect i like
37:16this dish last time i love it this time i think it's incredible i think it's very very good it's
37:22absolutely stunning real nice amount of spice in it yeah it is yeah not too much i don't think it's
37:27too
37:27spicy i think it gives a real warming flavor presentation wise it's much improved because your
37:32cauldron's slightly bigger there's no lid on it so your fish isn't overcooking i love it i think it's
37:36fantastic that sambar's amazing wow i could drink that sauce there are some films that you really
37:45enjoy but you kind of only want to necessarily watch once this is a film you could binge watch i
37:50would
37:51never get tired of eating this it's delicious real food cooked really well massive flavors i completely
37:57forgot i was malaysian or eating this already that's how good it is i forgot who i am
38:04thumbs up yeah if i had three i would give three i'd have it again yeah please it's very very
38:09different to the other dishes that we put up in its own right though it's really delicious yeah
38:13it's a huge improvement and i think it's a great dish flavor wise it's beautiful
38:21while ori adds parsley oil to egg yolks to make an emulsion jack's midway through making his lemongrass
38:29oil i don't need to be too rapid when it chills down because then the oil won't separate properly
38:34ori passes his curry sauce and these shells blanched langoustine tails
38:41these obviously tom can't eat can they yeah so i'm doing the exact same with monkfish cheek
38:47in the katafi pastry and monkfish with the same spices as the scallop beautiful it's going to be
38:53absolutely lovely it was wonderful last time it really was you got two nines and an eight yeah they
38:57just said that they wanted the vegetable salad on top to be cut slightly thinner they also said that
39:02maybe they thought the acidity was too high so i'll just tone that back slightly i can't wait to see
39:05it again thanks and thank you he wraps langoustines in katafi pastry
39:12your next dish is called phone for the recipe it's barbecued scallop baba ganoush fennel and carrot salad
39:19and a curry sauce with a langoustine tail and kadhafi pastry parsley emulsion and caviar celebrating limbo
39:27a story of a syrian refugee left in limbo in the scottish highlands homesick he calls his mother to get
39:31syrian recipes and ingredient advice which is inspiration for this dish or he makes a fennel
39:38and carrot salad slicing finely to achieve the more delicate results he thinks the judges are looking for
39:46while jack checks leaks they're not cooked adding another layer of lemons and get a bit more freshness
39:53into them ori is next to serve pan frying orkney scallops to caramelize before transferring to the
40:02barbecue if you try and cook them like all the way on the barbecue you usually don't get the greatest
40:07of cuisson on them yeah because they kind of tend to like really overcook on one side so i'm just
40:11trying
40:11to develop that crust now i remember this dish being really good really great sauce and a really
40:17beautiful deep fried langoustine i also remember thinking the cookery and the flavor profiles and
40:22everything worked really really well sounds delicious and the story behind it is great i love the
40:27inspiration for the dish as well can you go to grab four four blue balls please yeah jack yeah are
40:34you
40:34three mate yeah no this is monkfish chicken katafi if you lure it in the crease side then i'll get
40:40you
40:40to do the langoustines over here yeah is this aubergine yeah it's just like a baba ganache really
40:48the new more delicate fennel and carrot salad
40:54chef you have just under seven minutes we're yandy
40:59what's that uh nori my favorite fried langoustines in katafi pastry are garnished parsley a few dots of lemon gel
41:08caviar and then heavy on this egg yolk all like that yeah let's go okay i'm gonna soften then i'm
41:16ready to go
41:22service please
41:36wow it's giving sunshine in a bowl
41:45great textures and the parsley puree are so intense i mean you can cook yeah big time yeah the scallops
41:52scallops delicious maybe lost on balance a bit yeah the scallops cook perfectly the sauce is delicious so
41:57i think it's a very accomplished dish it's a complete piece of cookery but it's just lacking a pizzazz of
42:02spark he kept it nice and fruity so it makes it taste fresher and then the croissant on the scallop
42:08is like amazing it's a little bit lost something i think the scallop gets lost the sauce sort of
42:15takes over everything yeah my first bite of the scallop was out of this world i thought it's just so
42:19stunning but it doesn't have quite the wow fact of the best dishes we've had today the langoustine was
42:25my favorite part it was really nice and crispy and really tender on the inside
42:28i think also there's something to be said about how hard it is going after nikita as well given
42:34that both have curry sauces it must be a little bit like ed gamble having to go on after you
42:39phil
42:40yeah he's less spicy than me for sure i walk on covered in chili paste
42:49next up kieran with his mad mac steam scallop dish is it going to be spicy it won't be super
42:55punchy
42:55no just more like the fragrance of satay exactly yeah you got to keep your banquet safe you know
43:00you don't want to spice them out too much just roast this pumpkin in the foil i'm going to take
43:06the foil off now so when it roasts it dehydrates a bit as well as using scallop skirts in the
43:10sauce
43:11kieran is also serving them in two other ways beautiful scallops great size on them i'm going to pan
43:17fry these and then i'm going to tempura these so the tempura ones we're going to cut in half and
43:21they're going to kind of swell up in the fryer and then we're going to get a nice nice crust
43:25on the
43:25pan fried ones you've got two eights and a nine for this dish yours is one of the top scoring
43:30dishes
43:30and you have a real chance with this dish yeah it's called splendid inspired by mad max yeah this was
43:36this sort of burnished ochre tundra of glory yeah that you created with scallops yeah you're making
43:44it sound better than i can no you can do that in the chamber it's pretty amazing what is key
43:49to getting
43:49this dish right everything has to kind of happen very last minute which is uh stressful stressful
43:54i'm actually crying because the shallots not because of stress they're just gone so what are
44:00you giving tom he's getting monkfish but cooked extremely similarly and also have the same aesthetic
44:05all right chef good luck cheers tom's monkfish is basted in butter with tomato and chili powder
44:12next up we have kieran's dish from the southwest of england splendid tempura scallop with a
44:19dusting of dried scallop roe and cured egg yolk sauce pan fried scallop with scallop skirt satay
44:25sauce and a pumpkin sambal the fourth installment from mad max fury road stars devon actress rosie
44:31huntington whiteley who plays splendid who's trying to escape the warlord immortal joe kieran makes a
44:38tempura batter for his scallops going to do the the monkfish version of the tempura blends roasted
44:45pumpkin into the scallop skirt satay sauce and after feedback from the judges he slightly changed the
44:52egg yolk sauce they just said they wanted a little bit more spreadable rather than jammy i've just made
44:57it ever so looser than last time it's still gonna get dusted in scholar row powder so it'll be it'll
45:02be
45:02super orange don't worry about that i love this dish the last time that tempura scallop was delicious yeah
45:09for me it was a good dish the flavors were great and a style that we've not really had on
45:14great
45:14british menu before the egg yolk sauce is a little bit thick so i wanted it to be a bit
45:16more spreadable
45:17but i thought the dish was really good and i loved the satay sauce you got a real mad max
45:21feeling
45:21you'll be shocked to hear that i really like the way that this one looks on paper i'm really excited
45:26about
45:26eating it you've got five minutes to the pass karen it's go time oh
45:34i just hate it when that happens
45:41pan fried scallops in tamarind top pumpkin sambal
45:47a dusting of scallop row powder on scallop tempura cured egg yolk shavings on egg yolk sauce
45:54scallops on the plate sauce on the scallops good to go you're due at the pass kieran and scallop skirt
46:00satay sauce
46:06look at this which some isn't serves please
46:09i love that plating is that amazing it's awesome it's so cool kieran this looks amazing
46:25yeah it's quite orange isn't it yeah
46:33it's a joke how good it is
46:36the scallop and the satay sauce i couldn't really be a big fan of i think it's great
46:40really really delicious that sambal's really tasty yeah and the sauce is delicious i think the tempura
46:45one's a little bit it's sober for me and my one is i think the other one's under offer i
46:51still enjoyed
46:52it very much but i actually believe that i enjoyed it more last time but i still think the tempura
46:56scalp is absolutely delicious there's some good flavors in the sauce there's yeah there's a nice
47:00sort of like satay kind of taking my breath away a little bit yeah it's really good are you right
47:05there
47:05jack just listening worrying the cured egg yolk i think is really interesting the satay sauce i'm
47:13actually in lorna's camp i think it's it's not quite as effective as last time the aroma of it's
47:17incredible yeah it's really good theater and the presentation is amazing it's it's like something
47:23straight out of the movie it's spectacular it's a big punchy high score is it the best dish that we've
47:28had today maybe maybe not finally it's jack
47:40he's scored joint highest in this course with an incredible three nines for his lord of the rings
47:46inspired sea bass dish you shall not bass barbecue sea bass smoked trout rose sauce charred and roasted
47:55leeks smoked almonds lemongrass oil and sea vegetables a celebration of actor sir ian mckellen
48:02from burnley who played gandalf in lord of the rings the fellowship of the ring this dish is a reference
48:09to the you shall not pass bridge scene where gandalf stops the demon passing legendary line you're the one
48:17with three nines you are a top contender for this dish deliver deliver deliver yeah it could be your name
48:22up on their next i really hope so have you got any changes i haven't done any changes all i've
48:28done is
48:28listened to the advice that was given to me by tom right which was he wanted more of a char
48:32flavor
48:33right so just pushing the charm yeah and for me it's it's an easy fix i took away a lot
48:38of the charred
48:39leaks on the outside to use the heart so it's sweeter so i'm just going to incorporate a few more
48:43of those
48:43back into it back into it and hopefully that won't knock me up a few points give him that little
48:47nice sort of bitterness that he's after yes i can't wait to see it thank you jack cheers
48:53are you barbecuing the fish the whole way on one side wow and then flipping it onto lemon juice
48:59to cook the underside we're watching all of the movies that each of the dishes are attached to in
49:05full so we're here for a few days yeah yeah yeah lock in awesome i'm down happy with the fish
49:11jack
49:11yes stunning i mean yeah it's good charred leeks are topped with sea herbs smoked trout rose sauce is
49:20split with lemongrass oil finally the char grilled sea bass service please
49:41smell the campfire smell the flames of the balrog of the what the balrog that's the demon that
49:49gandalf stops there we are the gang's all here
49:59the presentation's amazing you know you really feel like you're eating a bit of barbecued fish
50:03at the campsite on your way to mount doom i feel like i'm there right now what do you think
50:08guys
50:09toasty no it's delicious mate it's got that really nice barbecue smoky taste you can
50:15taste the paprika in the sauce the garnish is lovely fish is cooked nice really lovely like beautifully
50:20cooked piece of fish nice crispy skin and like i think the presentation is beautiful i think of all
50:27the dishes that this charred bit of fish really feels like something like a piece of food straight
50:31out of the scene it's completely delicious the skin is beautiful the sauce is amazing super tasty
50:36delicious a real contender i love it it's got so many dimensions there's so many flavor profiles
50:42i think it's a great dish yeah there's lots of great dishes and this is definitely up there with
50:47one of them i'm going to go and see the judges you have not made it easy these are powerful
50:54dishes
51:05movies are exciting they're so diverse they're so characterful and that has really driven these
51:10dishes into that incredible world it's been super exciting well you picked a good day to come i feel
51:16so lucky to have been able to experience those dishes you know and and there are yeah i would
51:21say three or four that are you know we're really kind of splitting hairs i think we're in a position
51:26where we're looking for the dish that carries most magic great because that narrows it down again to
51:31four yeah yeah all right should we go and find out yeah yeah
51:40you've got to be on top form to even get in the top three so i'd say me first jack
51:45second everyone else
51:46heard i feel good about my chances on this dish i think it'll do well all down to the judges
51:51i don't
51:52really know where i sit today i think top three for me today would be jack corin and kieran this
51:59is
51:59my favorite dish of the menu so i would love to get those scores up and take it to the
52:03banquet
52:05nervous a little bit of anxiety i mean obviously i'd love to win i think this is the best chance
52:09i have
52:09of getting on the board i think it's anyone's game to be honest i'd like to think that i've done
52:13what it
52:13takes my top three would be nikita corin and jack i definitely redeemed myself and presented a better
52:19plate of food this time around at the end of the day i'm going to be really really happy no
52:22matter
52:23no matter where i rank on it after yesterday it's not very pleasant experience going to the judge's
52:27chamber so hope that it's kind of reflective of what i believe
52:36hello chefs welcome back to the judges chamber today has been an exciting exceptional day of cookery
52:43so well done chefs i feel so lucky to be here and to get to eat eight amazing dishes so
52:50thank you all
52:52so much for giving me that experience i'm really grateful every dish had a real sense of love as
52:57well coming through was that was like in the kitchen today was there an atmosphere of of love in there
53:02yeah we love each other it's great you'll be happy to hear it's time to reveal the results
53:10first to leave the room today it's lawrence the dish was much improved the seasoning was spot on and
53:20the fish was cooked absolutely beautifully but it's been such an exceptional day thanks lawrence
53:28because it's been so close today this is actually the fifth highest score
53:35and it's josh the lobster was cooked beautifully today and the sauce was much improved from what it
53:40was last time but there's just been a lot of fantastic dishes today thank you thank you josh see
53:45you back in the kitchen well done chef all right lad all right yeah the rinds on me this time
53:52you're good
53:52eh and the chef with the fourth highest score today is ori ori i absolutely love this dish i gave
54:01it a nine
54:01took me from limbo to heaven it was absolutely delicious but it's just been such a close
54:06hot thing today yeah well done all right thank you so much thank you see you in the kitchen
54:13all right lad hi how's it going i didn't think you were going to be coming through the door next
54:18i really don't know who's going to come through next i can be honest with you i don't know chefs
54:23it
54:23was so tight that in third place are actually three chefs and they are jamie
54:36kieran
54:41and jack chefs all three of you had incredibly strong dishes all of them delivered majorly on the drama in
54:50the films that they're inspired by but critical i think to their success and why we all scored them
54:55so highly was the cookery on the fish made sure that they were the star of the show thank you
55:00thank
55:00you cheers well then chefs well done it was really beautiful cooking
55:08oh my god here we go all right three and third so corin and nikita yeah yeah fair enough
55:16who do you think it's going to be then i would bet nikita i would i think it's corin for
55:22me
55:23corin's was delicious it was delicious yeah okay then chefs so that does bring us to the two of you
55:29coroner nikita and your dishes the secret garden and draft of living death it does come down to
55:35points and i can tell you that it was very very very very close i can tell you now cooking
55:44the fish
55:45course at the banquet to celebrate british movies and movie makers with only one point in it is
56:05it's very good thank you corin absolutely congratulations chef it was an incredible
56:14dish and considering it was so busy with technique it was such a wonderful and tranquil dish and it was
56:19so lovely i scored it a perfect 10 so welcome very much commiserations nikita i thought your dish was
56:24absolutely amazing i absolutely loved it and i gave it a 10. thank you the spicy was just fantastic
56:29and yeah i did it all over again thank you will have you had a good day i've had the
56:35most amazing
56:36day and i just can't wait to come back tomorrow and every other day the rest of the year yeah
56:41chefs
56:43congratulations to both of you on exceptional cooking i'll see you back in the kitchen take care
56:47beautiful cooking nikita go do the thing corin yeah do the thing
56:55finally i'm absolutely over the moon with that i put a lot into that dish you know that i really
57:00wanted to get the fish course in going to the banquet finally i'm not the most emotional person you
57:05know but underneath this exterior i am going crazy and i'm not finished i want more i really don't
57:11know what's going to know what's going to happen here all right guys good morning yeah yeah i got it
57:21well done mate nice
57:27obviously i would love to get that one point to get to get further but corin definitely deserved it
57:36and i'm happy happy to come second i'm ecstatic to be going to the banquet there's a lot of relief
57:42actually had quite a few attempts at it and now i've finally got there tomorrow i'm going to give
57:48it everything and i'm going to take two home thank you guys it was a pleasure in the kitchen we've
57:53all
57:53used today tomorrow the pressure is on as a legendary director sir stephen frears judges the main courses
57:59who will make the final cut yeah hello everybody hello hello how you doing chef yeah good happy very
58:06happy finally exactly look it's up you did it guys wait that was literally one of the best fish courses
58:13i've seen congratulations cheers oh that was thirsty yeah i'm taking the pie out of the oven you have
58:23six minutes to the pass i need silence while i try and do more of this pie
58:29so
58:55you
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