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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.
00:11No Tom, 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.
01:35No.
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, he's taken a detour via the
02:13kitchen.
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, chef.
02:34Cheers.
02:35While Will Poulter prepares himself for a full day of eating, speculation is rife about who will emerge victorious in
02:43this 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 an extremely talented chef who is going to pull something out of the bag.
02:56I think Jack did quite well on his fish course, so he's definitely one to watch.
02:59One thing is clear, however, with all the finalists present and correct, no wild card is being played today.
03:07Right, let's go see the judges.
03:09Yeah.
03:09Let's do it.
03:11Chefs to look out for is Corin, Kieran, definitely, because they were in the top three yesterday.
03:16But I think Jack's got a strong fish dish and I think he's a strong cook as well.
03:20Coming 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.
03:42Yeah, yeah.
03:43Oh.
03:43Yeah.
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, if not a little bit better.
03:54Now, the first four to cook today will be Lawrence, Corin, Josh and Jamie.
03:59So, good luck, guys. Off you go.
04:02Good luck, chefs.
04:02Cheers.
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, yeah.
04:17Starting off with prepping my trout, so filleting it, pinboning it, and then I need to get it on to
04:22cure.
04:22It will need to cure for about half an hour.
04:24Lawrence scored the lowest in the heats, so he's determined to improve his scores today with his place dish.
04:31I really let myself down last time. I don't think they enjoyed eating the dish at all.
04:36So, it's about just making sure, like, every 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.
04:49So, pumpkin is gone completely.
04:52I'm going to make a cauliflower puree.
04:54Jamie flash-fries his monkfish.
04:57Do I, eh?
04:57Yeah, man.
04:58Just need to sort of seal it so 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, you probably couldn't get much further apart, really, could you?
05:11No stranger to the red carpet, Hollywood actor and producer Will Poulter has played an arrogant teenager in Maze Runner,
05:19a superhero in Guardians of the Galaxy, and a fine dining chef in The Bear, where he got an insight
05:26into professional kitchens.
05:29Good morning.
05:30How'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, I think is probably what it is.
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.
05:49Honestly, you have some pastry skills, my friend.
05:52Well, I was really fortunate to work at a couple of great restaurants in London.
05:57I say this with a smile on my face, but I got to St. John and work in the pastry
06:01section there.
06:02You got to what at St. John?
06:03I got to St. John.
06:04St. John, yeah.
06:04Sorry, I'm not up to Will's level.
06:06Are we called those open spots?
06:09Getting 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
06:21and 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 furred many times now.
06:55I'm a bit sick of it, so I better get a dish from 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.
07:14Lawrence 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 was 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 re-making 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 Corin 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.
08:06First fish of the day is coming from Jamie, representing the north-eastern Yorkshire,
08:10and 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.
08:34Sauce 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 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 in for any one on the board with any of them.
09:24Fish, main course, dessert.
09:26Or all of them.
09:27Yeah, I'll have fish, main and dessert.
09:28Yeah.
09:29He mixes dill, black garlic cloves and pickled roses into a paste.
09:35On your white?
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.
10:3778.
10:3979.
10:3980.
10:42Oh, that fish looks amazing.
10:46Your service, please.
10:48Beautiful.
10:55Amazing.
11:01Scary.
11:02Wow.
11:03Terrified.
11:04The 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 flavours.
11:24I think it's actually really delicious.
11:25Quite a strong start, boys.
11:27Yep.
11:27Strong start.
11:27It's a proper punchy, beautiful flavours.
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 played 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.
12:03With, 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 shinoir than this?
12:30This one.
12:31Can I use it for two minutes, mate?
12:33Hydro 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.
12:46They were looking for a, kind of, like, slightly obnoxious-looking blonde kid.
12:50And, uh, 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.
13:32OK, I'm in. That'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,
14:01which is lobster tail, tempura lobster claw,
14:03cauliflower puree, roasted cauliflower, vanilla butter sauce
14:07and 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.
14:25And I also love Love Actually.
14:27He checks vanilla butter sauce.
14:30It tastes good.
14:30It needs to come down quite a lot,
14:32so 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 doughs, some seaweed elements and some nice fresh Granny Smith apple.
14:55I really enjoyed the vanilla butter sauce, but 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?
15:10Yeah.
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, Granny Smith apple.
15:27Nice.
15:28Some sharpness.
15:29Yeah.
15:29Creaminess, some depth.
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?
15:47I'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.
15:53Find out in a certain way, carve it.
15:56Roasted cauliflower, tempura lobster claw and lobster tail.
16:02And for Tom, tempura Dover sole 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.
16:41Josh, it looks lovely.
16:47I think that's delicious.
16:49I think the vanilla and the dulce work really well together.
16:53I think the lobster's better cooked this time.
16:55It's more 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 a spot.
17:17Beautiful.
17:18Well done.
17:19Lovely clear food.
17:20Good work, chef.
17:21Yeah.
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, I've kind of like,
17:28poured 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.
17:40If I had any note, I could eat 57 of those tempura lobster bites, though.
17:46Maybe a big old basket of those.
17:48Yeah.
17:48A bassinet.
17:49Yeah.
17:50A crib.
17:51A crib of tempura.
17:58Corin's serving next and poaches top loin of trout in butter and blends broccoli for
18:03a puree.
18:05I'm having a lovely day.
18:06Everything's going swell so far.
18:08Touch wood.
18:09It's all about positive thinking.
18:11Cooking my best, concentrating, I need to focus on everything.
18:14Hopefully 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.
18:27Chawanmushi 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.
18:36Many of the garden scenes were filmed at the world-famous Conwy Botanical Gardens, set across 80 acres of rich
18:42and 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 of the
18:54scoring here.
18:55Mm-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 to the crew start instead.
19:05Right.
19:06So there's a little bit of finger line going through there.
19:07Right.
19:08So look, Ori, next name on there.
19:10Yeah.
19:11Well, I'm going to scrub out the Y on the end and put a C-I-N in if 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.
19:26The chawanmushi is portioned ready for the steamer.
19:31I love this dish.
19:32Cooking techniques were wonderful.
19:35I love this dish and I love the chawanmushi.
19:36I'm cookie for mushy.
19:37I love it.
19:39The set chawanmushi is topped with broccoli puree, pickled onions,
19:45cured trout bottom loin, new sugar snap peas and finished with a champagne sauce.
19:53What have we got?
19:55Brown butter and champagne sabayon.
19:58Corinne, you have eight minutes left, chef.
20:00Probably come up in four if that's okay.
20:03Poppy seed croustards are filled with cured trout belly, 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.
20:20Fish is on, sea herbs are on.
20:21Next, sabayon, chef.
20:23The sabayon is topped with edible flowers.
20:29Wow.
20:30They look fantastic.
20:33Service, please.
20:36Thank you very much.
20:37Well done, mate.
20:38Looks delicious.
20:45Thanks, mate.
20:46OK.
20:53Wow.
21:01Everything is delicious.
21:02Really good flavours.
21:03All the cooking is super on point.
21:05Very classic.
21:06That would be my own thing is maybe this isn't surprising.
21:09It's all, but it's super, super tasty.
21:11Before you even start the food, you touch and you feel and everything is tactile.
21:15And I love that.
21:16Straight away, you become engaged to the dish.
21:18You become attached to it.
21:19It's so immersive as well as an experience, which I think good storytelling does.
21:24Chowamushi and a velouté next to each other, like, shouldn't work texture-wise, but it does.
21:28It's amazing.
21:29Real like that chowamushi.
21:30Oh, my God.
21:32It's delicious.
21:32Thank you very much.
21:33The cook on the fish is, like, stunning.
21:35Yeah.
21:36For me, that brine butter champagne sauvignon is outstanding.
21:40Trout's cooked beautifully.
21:41Everything's seasoned nicely.
21:42I believe it's a good dish.
21:44Undeniably delicious.
21:45Cook on the fish.
21:46Perfect.
21:47Perfect.
21:47Everything just tastes fantastic.
21:49And that loin of trout is so perfectly cooked.
21:52I mean, it melts in your mouth.
21:53I've never had an experience with fish quite like that.
21:55Just spectacular.
21:56It just makes me feel so happy, this dish.
21:58This would be my favourite out of the three, I think.
22:00I agree.
22:00Trout is a very subtle and gentle flavour.
22:03And all of these gentle flavours kind of work together.
22:06One kind of harmonious, joyous, very, very lovely dish.
22:11It's an amazing, amazing dish.
22:12That was a, like, real privilege to eat.
22:18Lawrence's fish dish was his lowest scoring in the heats,
22:22with a three from Phil and fours from Lorna and Tom.
22:26There's a lot of little pedantic elements going on,
22:29so I need to just give myself time, make sure I'm not panicking.
22:34Phil thought his scallop skirt velouté was too thick,
22:37so he's changed it to a thinner beur blanc.
22:41I really want this dish to, like, be a massive improvement.
22:45He brines place fillets in a salt and sugar solution.
22:48The judges thought his dish was too salty last time,
22:51so he needs to get it right today.
22:54The next dish is from Lawrence Barrow of Northern Ireland.
22:59Under the scene, aged wild place fillets
23:02stuffed with scallop mousse, butternut squash puree,
23:06scallop skirt beurre blanc, fermented kohlrabi,
23:09linseed tuile, caviar, microherbs and succulents.
23:14A celebration of Northern Irish costume designers
23:17and their contribution to the movie industry.
23:19Will, what do you reckon is, like, the maddest costume
23:21you've had to wear in the film?
23:23Um...
23:23I mean, you got into the galaxy one and looked most pretty.
23:25Yeah.
23:26Pretty exceptional.
23:27The amount of work that went into that one was just crazy.
23:30I think we probably did between, like, five and ten fittings,
23:33and 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.
23:43Like, put my socks on.
23:44Exactly.
23:45I was effectively a giant ten-year-old in that movie anyway,
23:47so it made a lot of sense.
23:49Did you just turn up on set naked?
23:50Like, come on in.
23:52Come on in.
23:52You're very good spirits, Lawrence.
23:54Eh, yeah, better spirits than last time I cooked this dish.
23:57Oh, this was not a nice moment for you, was it?
23:59It was a really, really bad, bad plate of food that I put up for the judges.
24:03Oh, chef, so this is redemption time.
24:05I always say, Andy, like, cooking's all about the simple things.
24:08It's about getting a kohlrabi, it's chopping it up, it's fermenting it,
24:11it's getting some celery and sewing it back together on a mannequin.
24:14Simplicity and everything.
24:16Today, it's going to work and it's going to be wonderful.
24:19Yes.
24:20Yes, come on now.
24:21Yeah, thank you.
24:21Good luck, sir.
24:22Cheers.
24:24His scallop moves his sandwich between place fillets.
24:29All good, I think I'm on course.
24:31Aged smoked scallop roe is added to scallop skirt beurre blanc.
24:36And Lawrence begins to dress his mannequin in a hand-sewn kohlrabi frock.
24:42What sorcery is happening over here?
24:44You've never seen this before, lad.
24:46These are strands of celery?
24:48Yeah.
24:51You've already got your work cut out, haven't you?
24:54I'm probably not going to be very good at sowing vegetables.
24:57Can you sort of like cut these down a little bit for me, lad?
25:00Yeah, yeah, yeah.
25:00My workshop's a little bit unprepared here.
25:03The last time the mousse inside had sort of split, so when it cut into it,
25:07this kind of quite 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.
25:16There's an eating process.
25:17It was a prototype outfit.
25:19Now they've got the chance to get it right.
25:22Happy with the remade trout belly mousse for Tom, it too is sandwiched between place fillets.
25:31They look good.
25:32Yeah, thanks very much.
25:34How long does that take?
25:34I think it took a few years off my life, to be honest.
25:36You've got two minutes, Lawrence.
25:38Probably going to need an extra two minutes, Andy, if that's all right.
25:41An extra two?
25:41Yeah.
25:42Okay.
25:43How's your fish looking?
25:44Yeah, better than last time.
25:46Butternut squash puree is first oyster leaf.
25:50Steam fillet of place stuffed with scallop mousse.
25:54What mousse is inside Tom's then?
25:56It's an edged trout belly.
25:59A linseed cracker.
26:01The new scallop skirt beurre blanc with caviar.
26:07Finally, the fermented kohlrabi dress with more oyster leaf.
26:12Service.
26:19Oh, wow.
26:24Wow.
26:25Isn't that amazing?
26:26That's so beautiful.
26:27So I've got aged trout belly mousse.
26:30Yeah.
26:30And they have a scallop mousse.
26:32Yeah.
26:32And they're in there sewing things on and stuff, yeah?
26:35They're just deconstructing my masterpiece.
26:38Gosh.
26:39Sorry, madam.
26:49I think my personal opinion is there's probably too much going on here.
26:53Flavour-wise, I wasn't really, like, wowed by anything on the plate too much, sadly.
26:57But it looks beautiful.
26:59You've got a really delicate balance in touch with your food.
27:04It's really nice.
27:05The texture of the fish is really nice.
27:07I don't like the texture of the mousse.
27:09For me, the ratio of the mousse to fish, I'd like more fish.
27:12Presentation this time's better.
27:14But flavour-wise, I agree, it's a little bit flat.
27:17Equation on the fish.
27:18Yeah.
27:19It's perfect.
27:20Cracking bit of skill been shown.
27:21For me, I don't think there's enough firm textures on it.
27:23Yeah.
27:24The presentation is very clever.
27:25It's well thought out.
27:26But it's a little bit style over substance.
27:28But it definitely doesn't bring that real pack of punch flavour
27:31that you really want to help bring everything together.
27:42What do you guys think of the food?
27:43Really tasty.
27:44Yeah, yeah.
27:44You've set the bar high.
27:45Super strong start.
27:46Good luck this afternoon, guys.
27:48Cheers, man.
27:49Cheers.
27:50Have a good one.
27:51Hello.
27:52Hey, Andy, how you doing?
27:53I'm good.
27:53How are you, sir?
27:54I couldn't be happier, to be honest, than living the dream.
27:57Really?
27:57Yeah.
27:57Is it living up to your expectations?
28:00It's superseding it.
28:01How are you getting on, sir?
28:02Good.
28:02There are a couple of great dishes this morning.
28:04You can clearly tell the chefs are starting to really want this.
28:07Half spectacular, half very much improved.
28:11Apprentice dressmaker here to my left.
28:14Halfway there now.
28:15Is that morning giving you more confidence going into the judges?
28:19Yeah, it was a push.
28:19I've done everything to the way I wanted it, so that's all you can do, right?
28:22I know you did a bit of training, didn't you, before you did the bear.
28:25Do you think that's made you look at food differently?
28:27It just helped me make sense of why I love food and love eating
28:31and why it's been central to so many memorable experiences in my life.
28:36I think it's because it's been a way of translating emotions.
28:39Well, hopefully, this is going to be one of those memorable experiences.
28:48Righty-ho.
28:48Let's go cracking, shall we?
28:50This dish is probably my best shot,
28:52so I will be putting everything I have into it
28:54and then crossing all my toes and fingers.
28:56The competition is even tougher than I expected.
28:58There's just a lot of really high scores floating around.
29:02Ori is obviously a super strong chef
29:03with some pretty incredible dishes.
29:05I feel like we'll be the one to watch today.
29:07My name's on the board,
29:08but it doesn't mean that I'm going to not push hard
29:10to try and get a second dish to the banquet.
29:12Have you got a favourite genre or film that you've enjoyed doing the most?
29:15I think my heart is probably more in drama
29:18and 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-ups, so we're actually...
29:29It's a horrible atmosphere backstage.
29:31We're not having fun at all.
29:32I think stand-ups are the superheroes of the comedy world.
29:36Bad lust, some respect around it.
29:38And you just hit the superhero pose perfectly, so...
29:40Yeah, look at that.
29:41Back sprints.
29:43Backs again.
29:45Jack from the north-west got the joint highest score
29:48in the heats for his sea bass dish.
29:51Fish is my happy place
29:53when it comes to, like, prepping it and cooking it.
29:56Kieran's dish is inspired by actress
29:58Rosie Huntington-Whiteley from the south-west.
30:03These are egg yolks that have been cured for 48 hours
30:08in equal parts salt and sugar.
30:11They're going to make the base of our egg sauce.
30:14Ori from Scotland roasts aubergines for a baba ghanoush,
30:17then 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,
30:29so today she's aiming for perfection yet again
30:32with her halibut dish.
30:35Time is a huge factor here.
30:36First up, serving.
30:37Getting the sauce to develop that flavour in that time is tough,
30:40but hopefully I'll get there.
30:43Just making a little, like, textured peanut
30:46and roasted pumpkin condiment just to go on bottom of the scallop.
30:49Almost with everything in this dish,
30:50it needs to be orange to go with the briefs,
30:52so using this scallop row paste
30:54is a really nice way of getting those beautiful colours into the dish.
30:58Jack blends mint, coriander and lemongrass for an oil.
31:02Super fresh flavour bomb.
31:04My dish has three main components to it.
31:07Fish cookery, the sauce and then the garnish.
31:11If I get one of those wrong,
31:13that's a third of my points are basically gone.
31:17You must be an amazing home cook now, you must just be.
31:19My friends' expectations, I think,
31:21around what I'm going to, like, serve them up now
31:23is quite intimidating,
31:25but it's definitely improved my home cooking, I would say.
31:28Do you have a signature?
31:30Er, I don't think I do.
31:31I don't think I'm at that level where I've got a signature yet,
31:33unfortunately.
31:35But my mum was sort of famous for bringing, like,
31:38the family round the table on Sundays and Sunday roasts,
31:41so that's something I need to master.
31:43I don't have the time management
31:45or the multitasking ability to, like, nail a roast yet, I don't think.
31:49Er, so I just...
31:50And also, I don't want to mess with mum.
31:52It's a proper mum skill, getting a roast right.
31:55It really is. It really is.
31:57Nikita's halibut dish will be served
31:59with the Malaysian fish head curry sauce.
32:02What curry spices are in your sauce?
32:04So, it's quite fresh.
32:05It's got lots of lemongrass, galangal, dried red chillies,
32:09mustard seeds, curry leaves.
32:11It's a real fusion between an Indian curry
32:13and a Southeast Asian curry because it's from Malaysia.
32:16Sounds tasty.
32:17Ori's also making a curry sauce,
32:19adding aromatic vaduvan spices to a base of langoustine stock,
32:24carrot puree and double cream.
32:29I was chopping aubergines if no-one heard me.
32:32While Kieran's scallops will be covered
32:34in a peanut-based satay sauce.
32:36I've got my scallop-row paste,
32:38I've got my shallots, my café lime, my peanuts.
32:41I'm just cooking it all down to this really nice base
32:43and I'll use that base to blend through the roasted pumpkin,
32:46which is going to give the sweetness to my satay.
32:49Jack's leeks are charred
32:50and parceled up with lemon rind and parsley before baking.
32:55I'm going to cut the nuts through
32:56and when the leeks are halfway through,
32:58I'm just going to open them back up again,
33:00slice some fresh lemon
33:02and 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.
33:10Nikita fries okra and baby aubergines
33:13and checks the fish head inspired curry sauce.
33:16It kind of ties the whole dish together, so it's really important.
33:19It's getting the flavour development the way I want it.
33:23Our first fish dish this afternoon is coming from Nikita,
33:26who's representing Central and the East of England
33:29and it's called Draft of Living Death.
33:31And it's pan-fried halibut with a fish head curry inspired sauce,
33:35garnished with fried okra and baby aubergines,
33:37served with a cucumber and raw mango sambal salad
33:40and potato stuffed chilli.
33:43Jim Broadbrent from Lincoln plays Professor Slughorn,
33:46the potions teacher at Hogwarts.
33:48The dish is based around a potion that Slughorn asks the students to brew
33:52and the liquid luck that they win if it's correctly made.
33:56And that's that in there, I imagine.
33:58Yeah, lame leaf oil.
34:00Nikita adds a potato and coconut mix to de-seeded green chillies.
34:06With lots of, like, Thai basil, coriander, kaffir lime leaf.
34:10And 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
34:19that was quite deep and it was slightly awkward to eat
34:22and it had a lid on which meant that my fish got overcooked
34:25because of the heat of the cauldron.
34:27But the flavours were amazing and the spice.
34:29I loved that spicy flavour.
34:31Fish head curry, I remember being delicious.
34:33How are you feeling, Chef?
34:34I'm feeling OK.
34:35It's quite an intimidating group.
34:36Lots of nines in this room at the moment.
34:38There's lots of nines in this room and you've got two sevens and an eight.
34:41Yes, I did.
34:41Which is nearly a nine.
34:42Yeah, it's nearly, but it's not quite, is it?
34:45The thing about this dish, though, is it's got bags of potential.
34:48Exactly. What changes have you made?
34:50I've got larger cauldrons which I can sit bowls in
34:53and then I think I also overcooked the halibut slightly last time.
34:56So that's obviously a big no-no.
34:58So you're going to nail the halibut.
34:59Absolutely.
35:00I can't wait to see it, Chef.
35:05Ten minutes, how did that happen?
35:09Jack starts the third main element of his dish,
35:12a smoked trout rose sauce.
35:15Capers.
35:17Worcestershire sauce.
35:19Hot sauce.
35:24Lime, lemon, orange, anything.
35:25Give me all the effort, you know.
35:28Put the effort in.
35:29Don't miss gym day.
35:34You want me on sauce?
35:35Yeah, sauce is here.
35:36It's just, say it's taken over to, like, last minute.
35:39Placing's really quick, so...
35:40Yep.
35:41It should just be the chillies.
35:43I want to cook my fish and fry the tempura at the same time.
35:46It doesn't really want me.
35:47You have five minutes to the pass, Chef.
35:50Whee!
35:50You're going to get that halibut spot on?
35:52I hope so.
35:53Yep.
35:53Me too.
35:55Alright, do you want to drop those chillies, please, mate?
35:57Yeah, straighten the batter and then...
35:59Yeah, it's one each, so just do enough for now.
36:03Halibut fillets are basted in butter with curry leaves.
36:06First in the new larger bowls, fried okra and baby aubergine.
36:11Just kind of random around.
36:12Yeah, just leaving space in the middle for the fish.
36:15Then it's just the case of putting the fish in sauce and jugs.
36:18OK.
36:19Nikita, you have one minute, Chef.
36:22You have one minute to the pass.
36:24Shiso leaves top pan-fried halibut.
36:27Whee!
36:28You gonna make it?
36:29Yes.
36:30Lovely.
36:31Chinni sambal, finally, fish head curry-inspired sauce.
36:37Service, please.
36:53Wow.
36:55Wicked.
36:56I will give you a little bit of liquid luck.
36:58Yes.
36:58Oh, yeah.
36:59Seeing as you guys are yet to serve.
37:00Thanks, yeah.
37:01Yeah.
37:09Beautiful cook on the fish.
37:11Really?
37:11Yeah.
37:13Beautiful cook on the fish.
37:14Yeah, it's perfect.
37:15Mm-hm.
37:15I liked this dish last time.
37:18I love it this time.
37:19I think it's incredible.
37:20I think it's very, very good.
37:21It's absolutely stunning.
37:23Real nice amount of spice in it.
37:24Yeah, it is.
37:25Yeah.
37:26Not too much.
37:26I don't think it's too spicy.
37:27I think it gives a real warming flavour.
37:30Presentation-wise, it's much improved as well,
37:32because your cauldron's slightly bigger.
37:33There's no lid on it, so your fish isn't overcooking.
37:35I love it.
37:36I think it's fantastic.
37:37Mm.
37:37That sambal's amazing.
37:38Mm.
37:39Wow.
37:41I could drink that sauce.
37:42There are some films that you really enjoy,
37:45but you kind of only want to necessarily watch once.
37:48This is a film you could binge watch.
37:50I would never get tired of eating this.
37:52It's delicious.
37:54Real food.
37:55Cooked really well.
37:56Massive flavours.
37:57I completely forgot I was Malaysian all eating this.
37:59All right.
38:00That's how good it is.
38:00I forgot who I am.
38:02LAUGHTER
38:04Thumbs up.
38:05Yeah.
38:05If I had three, I would give three.
38:06I'd have it again.
38:07Yeah, please.
38:09It tastes very, very different to the other dishes that we put up.
38:11In its own right, though, it's really delicious.
38:13Yeah.
38:13It's a huge improvement, and I think it's a great dish.
38:16Flavour-wise, it's beautiful.
38:21While Ori adds parsley oil to egg yolks to make an emulsion,
38:26Jack's midway through making his lemongrass oil.
38:30I don't want it to be too rapid when it chills down,
38:32because then the oil won't separate properly.
38:35Ori passes his curry sauce,
38:37and these shells blanched langoustine tails.
38:41These, obviously, Tom can't eat, can they?
38:43Yeah, so I'm doing the exact same with monkfish cheek in the
38:48katafi pastry and monkfish with the same spices as the scallop.
38:52Beautiful.
38:52It's going to be absolutely lovely.
38:53It was wonderful, last time.
38:55It really was.
38:55You got two nines and an eight.
38:57Yeah, they just said that they wanted the vegetable salad
38:59on top to be cut slightly thinner.
39:01Yeah.
39:01They also said that maybe they thought the acidity was too high,
39:03so I'll just tone that back slightly.
39:05I can't wait to see it again.
39:06Thanks, Andy.
39:06Thank you, Ori.
39:07He wraps langoustines in katafi pastry.
39:12Our next dish is called phone for the recipe.
39:15It's barbecued scallop, baba ganoush,
39:18fennel and carrot salad and a curry sauce,
39:20with a langoustine tail in Kadhafi pastry,
39:23parsley emulsion and caviar.
39:26Celebrating Limbo, a story of a Syrian refugee left in limbo
39:29in the Scottish Highlands.
39:30Homesick, he calls his mother to get Syrian recipes
39:32and ingredient advice, which is the inspiration for this dish.
39:37Ori makes a fennel and carrot salad, slicing finely
39:41to achieve the more delicate results he thinks the judges
39:44are looking for.
39:46While Jack checks leeks...
39:48They're not cooked.
39:49..adding another layer of lemons.
39:51I can get a bit more freshness into them.
39:54Ori is next to serve, pan-frying Orkney scallops to caramelise...
40:00..before transferring to the barbecue.
40:03If you try and cook them, like, all the way up the barbecue,
40:05you usually don't get the greatest of croissant on them.
40:08Yeah.
40:08Because they kind of tend to, like, really overcook on one side,
40:10so I'm just trying to develop that crust now.
40:13I remember this dish being really good, really great sauce
40:15and a really beautiful deep-fried langoustine.
40:20I also remember thinking the cookery and the flavour profiles
40:22and everything worked really, really well.
40:24Sounds delicious and the story behind it is great.
40:27I love the inspiration for the dish as well.
40:29Can you go to grab four blue bowls, please?
40:32Yeah.
40:33Jack? Yeah?
40:34Are you free, mate? Yeah, no.
40:35This is monkfish chicken katafi.
40:37If you lower it in the crease side,
40:39then I'll get you to do the langoustines over here.
40:41Yeah.
40:44Is this an aubergine?
40:45Yeah, it's just like a baba ganoush, really.
40:48The new, more delicate fennel and carrot salad.
40:54Chef, you have just under seven minutes.
40:56Weary, Andy.
41:00What's that?
41:01Nori.
41:01My favourite.
41:03Fried langoustines in katafi pastry are garnished.
41:07Parsley, a few dots of lemon gel, caviar,
41:09and then heavy on this egg yolk.
41:13All like that, yeah?
41:13Yeah, let's go.
41:14OK, I'm going to sauce and then I'm ready to go.
41:22Service, please.
41:23That's it.
41:35Wow.
41:36It's giving sunshine in a bowl.
41:45Great textures and the parsley puree are so intense.
41:48I mean, you can cook.
41:50Yeah. Big time.
41:51The scallops.
41:52The scallop's delicious.
41:53Maybe lost on balance a bit.
41:54Yeah.
41:55The scallop's cooked perfectly, the sauce is delicious,
41:57so I think it's a very accomplished dish.
41:59It's a complete piece of cookery,
42:00but it's just lacking a pizzazz, a spark.
42:03You kept it nice and fruity, so it makes it taste fresher,
42:06and then the croissant on the scallop is, like, amazing.
42:10Perfect.
42:10Gets a little bit lost, doesn't it?
42:12I think the scallop gets lost.
42:14The sauce sort of takes over everything.
42:15Yeah.
42:16My first bite of the scallop was out of this world.
42:18I thought it was just so stunning.
42:19But it doesn't have quite the wow effect
42:22of the best dishes we've had today.
42:24The langoustine was my favourite part.
42:26It was really nice and crispy and really tender on the inside.
42:29I think also there's something to be said about
42:30how hard it is going after Nikita as well,
42:33given that both have curry sauces.
42:36It must be a little bit like Ed Gamble
42:38having to go on after you, Phil.
42:41Yeah, he's less spicy than me, for sure.
42:43I walk on covered in chilli paste.
42:49Next up, Kieran with his Mad Max steam scallop dish.
42:53Is it going to be spicy?
42:54It won't be super punchy.
42:55No, just more like the fragrance of satay, is it?
42:58Yeah, exactly, yeah.
42:58You've got to keep your banquet safe, you know?
43:00You don't want to spice them out too much.
43:03I just roasted this pumpkin in the foil.
43:05I'm going to take the foil off now.
43:06So when it roasts, it dehydrates a bit.
43:08As well as using scallop skirts in the sauce,
43:11Kieran is also serving them in two other ways.
43:15Beautiful scallops, great size on them.
43:17I'm going to pan fry these and then I'm going to tempura these.
43:19So the tempura ones we're going to cut in half
43:21and they're going to kind of swell up in the fryer
43:23and then we're going to get a nice crust on the pan fried ones.
43:27You've got two eights and a nine for this dish.
43:29Yeah.
43:29Yours is one of the top scoring dishes
43:30and you have a real chance with this dish.
43:33It's called Splendid, inspired by Mad Max.
43:36Yeah.
43:36This was this sort of burnished ochre tundra of glory
43:41Yeah.
43:41that you created with scallops.
43:44Yeah, you're making it sound better than I can.
43:45No, it wasn't.
43:46You can do that in the chamber.
43:47Pretty amazing.
43:48What is key to getting this dish right?
43:50Everything has to kind of happen very last minute.
43:52Which is stressful.
43:54Stressful.
43:54I'm actually crying because of shallots, not because of stress.
43:57Not because of what I said.
43:58They're just gone.
43:59So what are you giving Tom?
44:01He's getting monkfish but cooked extremely similarly
44:03and also have the same aesthetic.
44:05All right, chef. Good luck.
44:06Cheers.
44:07Tom's monkfish is basted in butter with tomato and chilli powder.
44:12Next up, we have Kieran's dish from the south-west of England.
44:16Splendid.
44:18Tempura scallop with a dusting of dried scallop roe and cured egg yolk sauce.
44:22Pan-fried scallop with scallop skirt satay sauce and a pumpkin sambal.
44:27The fourth instalment from Mad Max Fury Road stars Devon actress,
44:31Rosie Huntington-Whiteley, who plays Splendid,
44:33who's trying to escape the warlord Immortan Joe.
44:37Kieran makes a tempura batter for his scallops.
44:40Still want to do the monkfish version of the tempura.
44:43Blends roasted pumpkin into the scallop skirt satay sauce.
44:48And after feedback from the judges, he's slightly changed the egg yolk sauce.
44:53They just said they wanted a little bit more spreadable rather than jammy.
44:56I've just made it ever so looser than last time.
44:59They're still going to get dusted in the scallop roe powder,
45:01so it'll be super orange, don't worry about that.
45:04I loved this dish the last time.
45:06That tempura scallop was delicious.
45:09Yeah, for me it was a good dish.
45:10The flavours were great and a style that we've not really had on Great British Menu before.
45:15The egg yolk sauce is a little bit thick, so I wanted it to be a bit more spreadable.
45:17But I thought the dish was really good and I loved the satay sauce.
45:20You've got a real Mad Max feeling.
45:22Yes, it looks fantastic.
45:22You'll be shocked to hear that I really like the way that this one looks on paper.
45:25I'm really excited about eating it.
45:29You've got five minutes to the pass, Kieran.
45:31It's go time.
45:32Oh!
45:35Don't you just hate it when that happens?
45:42Pan-fried scallops in tamarind top pumpkin sambal.
45:47A dusting of scallop roe powder on scallop tempura.
45:51Cured egg yolk shavings on egg yolk sauce.
45:54Scallops on the plate, sauce on the scallops, good to go.
45:57You're due at the pass, Kieran.
45:59And scallop skirt satay sauce.
46:06Look at this.
46:07Look if something isn't.
46:08Serve, please.
46:19I love that plating.
46:21Isn't that amazing?
46:22It's awesome.
46:22It's so cool.
46:23Kieran, this looks amazing.
46:25Yeah.
46:25It's quite orange, isn't it?
46:26Yeah.
46:33It's a joke how good it is.
46:36The scallop and the satay sauce I couldn't really be a bigger fan of.
46:39I think it's great.
46:40Really, really delicious.
46:41That sambal's really tasty.
46:42Yeah.
46:43And the sauce is delicious.
46:45I think the tempura one's a little bit...
46:46It's sover.
46:47For me.
46:48And my one is.
46:49I think the other one's under also.
46:51I still enjoyed it very much, but I actually believe that I enjoyed it more last time.
46:55But I still think the tempura scallop is absolutely delicious.
46:57There's some good flavours in the sauce.
46:59Yeah, a lot of satay.
47:00There's a nice sort of, like, satay.
47:02I'm kind of taking my breath away a little bit.
47:03Yeah, it's really good.
47:04Are you all right there, Jack?
47:06Just listening, worrying.
47:08The cured egg yolk, I think, is really interesting.
47:12The satay sauce, I'm actually in Lorna's camp.
47:14I think it's not quite as effective as last time.
47:17The aroma of it's incredible.
47:18Yeah, it's really good theatre.
47:20And the presentation is amazing.
47:22It's like something straight out of the movie.
47:24It's spectacular.
47:25It's a big, punchy, high score.
47:27Is it the best dish that we've had today?
47:30Maybe, maybe not.
47:35Finally, it's Jack.
47:40He's scored joint highest in this course
47:42with an incredible three nines
47:44for his Lord of the Rings-inspired sea bass dish.
47:49You shall not bass.
47:51Barbecue sea bass, smoked trout rose sauce,
47:55charred and roasted leeks, smoked almonds,
47:57lemongrass oil and sea vegetables.
47:59A celebration of actor Sir Ian McKellen from Burnley,
48:04who played Gandalf in Lord of the Rings,
48:06The Fellowship of the Ring.
48:08This dish is a reference to the you shall not pass bridge scene
48:12where Gandalf stops the demon passing.
48:15Legendary line.
48:17You're the one with three nines.
48:18You are a top contender for this dish.
48:20Deliver, deliver, deliver.
48:21Yeah.
48:21It could be your name up on there next.
48:23I really hope so.
48:25Have you got any changes?
48:26I haven't done any changes.
48:27All I've done is listened to the advice that was given to me by Tom.
48:30Right.
48:31Which was he wanted more of a char flavour.
48:33Right, so just pushing the char.
48:35Yeah, and for me it's an easy fix.
48:37I took away a lot of the charred leeks on the outside to use the hearts.
48:41It was sweeter.
48:42So I'm just going to incorporate a few more of those into it.
48:44Back into it.
48:44And hopefully that'll knock me up a few points.
48:46Give him that little nice sort of bitterness that he's after.
48:49I can't wait to see it.
48:50Thank you Jack.
48:51Cheers.
48:53Are you barbecuing the fish?
48:54The whole way, on one side.
48:56Wow.
48:56And then flipping it onto lemon juice to cook the underside.
49:01We're watching all of the movies that each of the dishes are attached to.
49:04In full.
49:05So we're here for a few days.
49:06Yeah, yeah.
49:07Yeah, lock in.
49:08Awesome.
49:08I'm down.
49:10Happy with the fish, Jack?
49:12Yeah, stunning.
49:13I mean, yeah, it's good.
49:15Charred leeks are topped with sea herbs.
49:18Smoked trout rose sauce is split with lemongrass oil.
49:22Finally, the char-grilled sea bass.
49:27Service, please.
49:41Smell the campfire.
49:43Smell the flames of the Balrog.
49:45A what?
49:47Balrog.
49:47That's the demon that Gandalf stops.
49:50There we are.
49:51The gang's all here.
49:59The presentation's amazing.
50:00You know, you really feel like you're eating a bit of barbecued fish at a campsite, on your
50:04way to Mount Doom.
50:05I feel like I'm there right now.
50:08What do you think, guys?
50:09Toasty.
50:09No, it's delicious, mate.
50:12It's got that really nice barbecue-y smoky taste.
50:14You can taste the paprika in the sauce.
50:17The garnish is lovely.
50:18The fish is cooked nice.
50:19Really lovely.
50:20Like, beautifully cooked piece of fish.
50:22Mm-hm.
50:22Nice crispy skin.
50:23And, like...
50:24I think the presentation's beautiful.
50:26I think of all the dishes, this charred bit of fish really feels like something, like
50:30a piece of food straight out of the scene.
50:32It's completely delicious.
50:33The skin is beautiful.
50:34The sauce is amazing.
50:35Super tasty.
50:36Delicious.
50:37A real contender.
50:38I love it.
50:39It's got so many dimensions and so many flavour profiles.
50:42I think it's a great dish.
50:44Yeah, there's lots of great dishes, and this is definitely up there with one of them.
50:47I'm going to go and see the judges.
50:49You have not made it easy.
50:53These are powerful dishes.
50:55Thank you very much.
50:56Thank you, Andy.
51:05The movies are exciting.
51:06They're so diverse.
51:07They're so characterful.
51:08And that has really driven these dishes into that incredible world.
51:12It's been super exciting.
51:14Will, you picked a good day to come.
51:15I feel so lucky to have been able to experience those dishes, you know.
51:19And there are, yeah, I would say three or four that are, you know, we're really kind
51:24of splitting hairs.
51:25I think we're in a position where we're looking for the dish that carries most magic.
51:30Great, because that narrows it down again to four.
51:32Yeah, yeah.
51:34Right, shall we go and find out?
51:35Yeah.
51:36Let's do it.
51:40You've got to be on top form to even get in the top three.
51:42So I'd say me first, Jack second, everyone else third.
51:47I feel good about my chances on this dish.
51:49I think it will do well.
51:50All down to the judges.
51:51I don't really know where I sit today.
51:53I think top three for me today would be Jack, Corrin and Kieran.
51:58This is my favourite dish of the menu, so I would love to get those scores up and take
52:03it to the banquet.
52:04Nervous.
52:05A little bit of anxiety.
52:06I mean, obviously I'd love to win.
52:08I think this is the best chance I have of getting on the board.
52:10I think it's anyone's game, to be honest.
52:11I'd like to think that I've done what it takes.
52:13My top three would be Nikita, Corrin and Jack.
52:17I definitely redeemed myself and presented a better plate of food this time round.
52:21At the end of the day, I'm going to be really, really happy no matter where I rank on it.
52:24After yesterday, it's not a very pleasant experience going to the judges' chamber, so I hope
52:28that it's kind of reflective of what I believe.
52:36Hello, chefs.
52:37Welcome back to the judges' chamber.
52:40Today has been an exciting, exceptional day of cookery, so well done, chefs.
52:44I feel so lucky to be here and to get to eat eight amazing dishes.
52:50So thank you all so much for giving me that experience.
52:54I'm really grateful.
52:55Every dish had a real sense of love as well, coming through.
52:59Was that what it was like in the kitchen today?
53:00Was there an atmosphere of love in there?
53:02Yeah, we love each other. It's great.
53:05You'll be happy to hear.
53:07It's time to reveal the results.
53:11First to leave the room today...
53:14..is Lawrence.
53:16The dish was much improved.
53:18The seasoning was spot on and the fish was cooked absolutely beautifully,
53:22but it's been such an exceptional day.
53:24Cheers. Thanks, Lawrence.
53:28Because it's been so close today, this is actually the fifth highest score.
53:35And it's...
53:36Josh.
53:37The lobster was cooked beautifully today and the sauce was much improved
53:40from what it was last time.
53:41But there's just been a lot of fantastic dishes today.
53:44Thank you, Josh. See you back in the kitchen.
53:46Well done, chef.
53:48All right, lad. All right.
53:50Yeah.
53:51The rind's on me this time.
53:52Shock it, eh?
53:53And the chef with the fourth highest score today is...
53:57Ori.
53:59Ori, I absolutely love this dish.
54:00I gave it a nine.
54:02Took me from limbo to heaven.
54:03It was absolutely delicious, but it's just been such a close spot thing today.
54:07Yeah, no problem.
54:08Well done.
54:08Ori, thank you so much. Thank you.
54:10Cheers, chef.
54:13All right, lad.
54:14All right. How's it going?
54:15I 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.
54:20I can be honest with you.
54:21I don't know.
54:22Chefs, it was so tight that in third place are actually three chefs.
54:28And they are...
54:31Jamie.
54:36Kieran.
54:41And Jack.
54:42Chefs, all three of you had incredibly strong dishes.
54:46All of them delivered majorly on the drama in the films that they're inspired by.
54:52But critical, I think, to their success and why we all scored them so highly
54:56was the cookery on the fish made sure that they were the star of the show.
55:01Cheers, man.
55:01Well done, chefs.
55:02Well done. It was really beautiful cooking.
55:07Hmm.
55:08Oh, my God.
55:09All right, here we go.
55:10All right.
55:11Three in third.
55:13So, Corinne and Nikita.
55:14Yeah.
55:14Yeah.
55:15Fair enough.
55:16Who do you think it's going to be, then?
55:18I would bet Nikita.
55:20I would, I think.
55:22It's Corinne for me.
55:23Corinne's was delicious.
55:24It was delicious.
55:25Yeah.
55:26OK, then, Chefs.
55:27So, that does bring us to the two of you, Corinne and Nikita, and your dishes, The Secret Garden
55:32and Draft of Living Death.
55:34It does come down to points, and I can tell you that it was very, very, very, very close.
55:42I can tell you now, cooking the fish course at the banquet to celebrate British movies and movie makers, with
55:50only one point in it, is...
56:04Corinne.
56:05Well done.
56:08Congratulations.
56:09You just loved it.
56:11Corinne, absolutely.
56:12Congratulations, Chef.
56:13Thank you very much.
56:13It was an incredible dish, and considering it was so busy with technique, it was such a wonderful
56:17and tranquil dish, and it was so lovely.
56:20I scored it a perfect 10.
56:21So, welcome.
56:21Thank you very much.
56:22Commiserations, Nikita.
56:23I thought your dish was absolutely amazing.
56:25I absolutely loved it, and I gave it a 10.
56:28The spicy was just fantastic, and yeah, I did it all over again.
56:33Will, have you had a good day?
56:34I've had the most amazing day, and I just can't wait to come back tomorrow and every other day.
56:40The rest of the year.
56:41Yeah.
56:42Chefs, congratulations to both of you on exceptional cooking.
56:46I'll see you back in the kitchen.
56:47Take care.
56:48Beautiful cooking, Nikita.
56:49Go do the thing, Corinne.
56:51Yeah.
56:51Do the thing.
56:55Finally, I'm absolutely over the moon with that.
56:57I put a lot into that dish, you know, that I really wanted to get the fish course in.
57:02Going to the banquet finally.
57:03I'm not the most emotional person, you know, but underneath this exterior, I am going crazy.
57:09And I'm not finished.
57:10I want more.
57:11I really don't know what's going to happen here.
57:16All right, guys.
57:18Come on in.
57:19Yeah.
57:20Yeah, I got it.
57:21Well done, mate.
57:22Nice.
57:51Cheers.
57:51It was a pleasure in the kitchen we've all used today.
57:54Tomorrow the pressure is on as a legendary director, Sir Stephen Frears judges the main courses.
57:59Who will make the final cut?
58:02Yeah.
58:02Hello, everybody.
58:03Hello.
58:04How you doing, Chef?
58:05Yeah, good.
58:06Happy.
58:06Very happy.
58:07Finally.
58:08Exactly.
58:08Look, it's up.
58:09You did it.
58:09Guys.
58:10Couldn't wait.
58:11That was literally one of the best fish courses I've seen.
58:14Congratulations.
58:15Cheers.
58:16Cheers.
58:16Oh, thirsty.
58:18Yeah, I was.
58:20I'm taking the pie out of the oven.
58:22You have six minutes to the pass.
58:24I need silence while I try and demold this pie.
58:54Cheers.
58:55Cheers.
58:57Cheers.
58:59Cheers.
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