🏘️ Great British Menu (2006) - Season 21 Episode 25
The culinary battle intensifies! In Episode 25 "North West Main Course Showdown", the region's top chefs present their show-stopping main courses in a fierce head-to-head. Who will earn a spot at the prestigious banquet... and whose dish will fall short?
🔹 Episode Highlights:
• North West chefs reveal their signature main course creations
• Judges critique: flavor, technique, storytelling & banquet-worthiness
• Behind-the-scenes pressure: kitchen drama & last-minute saves
• One chef advances: the emotional moment of selection
• Signature GBM style: high-stakes cooking + regional pride + culinary artistry
🔹 Series Info:
• Format: Cooking Competition / Culinary Documentary / Regional Heat
• Original Network: BBC Two (UK) / BBC iPlayer / International Syndication
• Series Launch: 2006 | Season: 21 | Episode: 25 | Heat: North West Main Course
• Setting: United Kingdom (Regional Heats) | Language: English
• Runtime: ~30 minutes (full) | Clip/Highlight version: ~8-12 min
🎧 Prefer audio? Listen to BBC food podcasts & cooking show recaps on Spotify, Apple Podcasts.
👉 Enjoying the series? Hit LIKE, SUBSCRIBE, and comment: "Which main course deserved to win? 👇" Turn on notifications 🔔 for Episode 26 Dessert Heat!
#ShowTVMovies #GreatBritishMenu #BBC #NorthWestHeat #S21E25 #CookingCompetition #ChefLife #BritishTV #Foodie #BingeWatch #CulinaryArts
⚠️ Copyright Disclaimer: This video is shared for promotional, review, and informational purposes only. All rights to "Great British Menu" belong to BBC Studios and associated producers. This upload complies with Fair Use guidelines (Section 107, U.S. Copyright Act). No copyright infringement intended.
The culinary battle intensifies! In Episode 25 "North West Main Course Showdown", the region's top chefs present their show-stopping main courses in a fierce head-to-head. Who will earn a spot at the prestigious banquet... and whose dish will fall short?
🔹 Episode Highlights:
• North West chefs reveal their signature main course creations
• Judges critique: flavor, technique, storytelling & banquet-worthiness
• Behind-the-scenes pressure: kitchen drama & last-minute saves
• One chef advances: the emotional moment of selection
• Signature GBM style: high-stakes cooking + regional pride + culinary artistry
🔹 Series Info:
• Format: Cooking Competition / Culinary Documentary / Regional Heat
• Original Network: BBC Two (UK) / BBC iPlayer / International Syndication
• Series Launch: 2006 | Season: 21 | Episode: 25 | Heat: North West Main Course
• Setting: United Kingdom (Regional Heats) | Language: English
• Runtime: ~30 minutes (full) | Clip/Highlight version: ~8-12 min
🎧 Prefer audio? Listen to BBC food podcasts & cooking show recaps on Spotify, Apple Podcasts.
👉 Enjoying the series? Hit LIKE, SUBSCRIBE, and comment: "Which main course deserved to win? 👇" Turn on notifications 🔔 for Episode 26 Dessert Heat!
#ShowTVMovies #GreatBritishMenu #BBC #NorthWestHeat #S21E25 #CookingCompetition #ChefLife #BritishTV #Foodie #BingeWatch #CulinaryArts
⚠️ Copyright Disclaimer: This video is shared for promotional, review, and informational purposes only. All rights to "Great British Menu" belong to BBC Studios and associated producers. This upload complies with Fair Use guidelines (Section 107, U.S. Copyright Act). No copyright infringement intended.
Category
😹
FunTranscript
00:07ZOMBIE'S TAKE OVER GREAT BRITISH MENU! NO VEG!
00:15Bill, I won't let this happen. The chefs have sacrificed too much to get to this point.
00:19Also, it's the least scary zombie ever. I mean, you closed the door after you came in.
00:24Yeah, I closed the door because it's a fire risk, isn't it? It's a fire door.
00:26And, like, that was a pathetic smash of a vegetable.
00:37It's finals week.
00:39All right, let's do this.
00:41Always gonna be a bit tricky.
00:42The final eight chefs from across the UK are competing to win a chance to cook at the banquet celebrating
00:48Britain's movie industry.
00:50Okay, go. Be aggressive. Be, be aggressive.
00:55I'm expecting it to be quite challenging, especially mentally. It's gonna be intense.
01:00I think if I get my dishes right, it'll be pretty hard to beat, to be honest. But I think
01:04it'll be good competition.
01:05With four courses to fight for, who will be cast first?
01:12I think all my dishes are banquet worthy. I wouldn't be here if I didn't believe in them.
01:15Guest judges from the world of film will help decide who cooks each course.
01:21I'm a huge fan of the show, so I feel very honoured to be here.
01:26At our banquet held at the iconic film location, St George's Hall in Liverpool.
01:32I think it's just got turned up to 11.
01:38Cooking the starter at the banquet is...
01:54Hugely talented chefs from across the UK are meeting for this epic battle at Great British Menu HQ.
02:03Winning a dish at the finals is both a career highlight and a chance to proudly represent where they're from.
02:10So, we're in Aberdeenshire. To represent Scotland is like a proud, great moment.
02:16Hopefully I can do the larder of Scotland proud as well by myself.
02:20And I do feel nervous slash excited.
02:25Representing Wales is always something that makes me incredibly proud.
02:29I've got a lot of forage things that I'm getting from local areas around by me.
02:33I want to showcase how beautiful this part of the world is.
02:37It's really an honour to represent the Central Region.
02:40They've historically done very well in this competition, so there's quite a lot of pressure.
02:45It's incredible to get to the finals and represent London in the South East.
02:51Representing the North East is a huge honour.
02:54It's an amazing part of the country with so much to offer.
02:56I'd be so proud to bring it home, especially for everyone back at the restaurant and family.
03:04I think it's been a few years since Northern Ireland got a dish to the banquet.
03:07And I suppose there is a little bit of like an underdog element, and it's always better to go in
03:10as the underdog, I think.
03:12It feels great to be heading to the finals.
03:15I think it's very important to get to the banquet for the South West.
03:18It's where I grew up, it's where I work now as well.
03:19The banquet's obviously being held in Liverpool.
03:23I'm representing the North West.
03:25Added determination with bringing it to my hometown.
03:28Also unbeknown to the finalists, making their way back to the kitchen are Tom's and my wildcard chefs.
03:46So, we've both been here before, right?
03:48Yeah.
03:49You want to go one further this time, I'm guessing?
03:51Uh, yeah. I mean, I've been practising writing my name in chalk.
03:55Brilliant.
03:55Since we're in the North West heats, I've practised these dishes at least once a day.
04:01You don't just walk into the finals to try and get a dish to the banquet.
04:05Two years ago, Corin was the runner-up and cooked the canapé on the Paris train.
04:10But bravely, he's back for more.
04:12He'll settle for nothing less than a win this time.
04:16I want one minimum dish on that banquet menu, and that's what I'm going for.
04:21Hiya.
04:22Hi. How you doing?
04:23Hi. I'm Ori. Nice to meet you.
04:24Yeah.
04:24Hi, I'm Ori. Nice to meet you.
04:25Following Scotland's winner are Central's Nikita and Northern Ireland's Laurence.
04:30How are you guys?
04:31Feeling a lot more nervous than I thought I would be, to be honest.
04:34So, I've been actually sending a little video with my nephew holding up a little good luck Laurence sign.
04:38So, I'm going to be probably watching that every morning.
04:40Hello, chefs.
04:41How are you doing?
04:42Lastly, it's Kieran, Josh and Jamie.
04:46Now that I'm here, I just really want to do Kent proud, do myself proud, my family proud.
04:52My mum's inspired me massively.
04:53She was a baker, and cooking with her on the weekends is one of my fondest memories.
04:59There's no game plan.
05:00I'm not going to play games to be honest.
05:01I'm just going to cook my food.
05:03Where are you guys representing?
05:05The south-west of England.
05:06I'm the head chef for a restaurant called Osset.
05:08She's got a Michelin star in Somerset.
05:10London in the south-east of England.
05:12Two-star restaurant, Hardin Fox.
05:13North-east.
05:14Got a star at a restaurant called Me's.
05:17Just make sure you mention all your stars, lads.
05:18Yeah, yeah, yeah.
05:20It's very important.
05:21I got one too.
05:22Oh, yeah.
05:22Do you want to stand there?
05:23Yeah.
05:26Nikita and Ori are the only finalists who work in private catering.
05:30There's maybe a good chance that they'll underestimate me, because I've not done this competition
05:34before.
05:34I'm not a Michelin star holder.
05:36So, yeah, maybe I'll just fly under the radar.
05:38I hope that I'm not underestimated, because I think that I have a couple of dishes that have the potential
05:44to get there.
05:48Our judges are arriving.
05:50Champion of Champions winner and the only Scottish woman to hold a Michelin star, Lorna McNeil.
05:57Our new palette, comedian Phil Wang, a budding occasional actor.
06:02He's got a good eye for our film scene.
06:05And Tom Kerrish, who's celebrating 20 years since winning the first of his three Michelin stars.
06:14It's finals week.
06:16Oh, you're feeling good.
06:17Are we going to see all our favourites again?
06:19Yes.
06:20What do you think these chefs are going to be feeling like?
06:22Well, it's nerve-wracking.
06:23You know how well you've done previous, and you're going to try and execute that the same, if not better.
06:27The margins now are so fine.
06:30Anybody got a ten from Tom?
06:31I think I got a ten for my dessert.
06:32Yeah, I got a ten for my dessert also.
06:35I also got a ten from Tom for the main course.
06:37Oh, nice.
06:37Nice.
06:38This is your first finals week?
06:39It is, yeah.
06:40Let's just say that chefs aren't the only ones who have been practising for this.
06:44Yesterday I was at the Chinese buffet.
06:46Eight different dishes in one plate.
06:48Onion rings.
06:48Chow mein.
06:49Hold on a minute.
06:50Can I just ask a quick question?
06:52You were at the Chinese buffet and the first thing you went for is onion rings.
06:58That group of chefs is quite intimidating, but hopefully I'll hold my own there.
07:03Now I'm here, I really want to win.
07:04I think everyone in the kitchen is a rival.
07:08So the biggest competition is going to be Jack and Corinne.
07:10They've been here before.
07:12I'll definitely be keeping an eye on Jamie and Josh.
07:16It doesn't really matter how many stars you've got.
07:19Everything's up for grabs in this kitchen.
07:23Oh, look.
07:25Morning, chefs.
07:26Morning.
07:26Morning.
07:27Welcome to Great British Menu Finals Week, chefs.
07:30It's lovely to see you all.
07:31So the first up is the starter course.
07:34Anyone got their sights set on this one?
07:36Ori, you did very, very well in this one.
07:38Yeah, it would be handy if I got that.
07:41And Kieran, you've also done well on this course.
07:43Do you fancy your chances?
07:44Yeah, I'm kind of excited just to cook it again.
07:46OK, guys, so before we put you into your groups to cook,
07:49there is one small thing that we've got to tell you.
07:52Like last year, both myself and Andy do have a wild card
07:57to be able to bring people back.
07:59But you're safe today.
08:01Everyone is cooking.
08:02OK, so first to cook is going to be Kieran, Nikita, Jamie and Jack.
08:07Come on then, off you go, chefs.
08:09Thank you. Good luck.
08:10Which means that Josh, Lawrence, Ori and Corinne
08:12you'll be cooking second.
08:14Good luck, guys.
08:14Thank you. Thanks.
08:15See you in the kitchen.
08:21Just like in the heats, they've got the extra challenge
08:24that their starter must be vegan.
08:27So I just put my burnt garlic oil in the oven,
08:30which is blending garlic and oil together.
08:32We're going to roast them until it's really, really dark.
08:36Basically burnt, but not too burnt.
08:39Kieran from south-west England is basing his dish
08:42on the gothic thriller My Cousin Rachel.
08:46Our central region winner, Nikita,
08:49is making a vegan brioche for her war horse dish.
08:53You need to get it laminated as soon as possible.
08:57Jack from England's north-west is cooking a breakfast for Batman,
09:01based around pumpkin.
09:04With my starter, half the people liked it,
09:06half the people didn't.
09:08What I'm worried about this dish is the thymans
09:11and then the pumpkins.
09:13So you've got to make sure that they're cooked enough.
09:18The north-eastern Yorkshire's Jamie is linking his starter
09:22to the film Calendar Girls by using every part of the sunflower,
09:26which was the calendar's emblem.
09:28This is the sunflower seed miso ice cream,
09:32which is just sunflower seeds, water, miso and vegan honey.
09:39Helping decide the winner is our guest judge,
09:42Scottish actress Marlee Sue,
09:44whose films include Our Ladies and Run,
09:47for which she won a Scottish BAFTA.
09:50Hello.
09:51Hello.
09:52Phil.
09:52Lovely to meet you, Phil.
09:54Hi Lorna, nice to meet you.
09:55Nice to see you, I'm Tom, how are you?
09:56Nice to meet you.
09:56Welcome, come on in, jump in.
09:59You've got double down, me and you.
10:00I know, I'm watching.
10:01Great, love it.
10:02So we have eight starters coming your way,
10:06so I hope you're hungry.
10:07Starving.
10:08And you're a vegetarian, so you'll love.
10:10Yeah, all of them.
10:11Yeah.
10:11What was your first breakout film?
10:14It was a film called Anne and the Apocalypse,
10:16which was a zombie musical...
10:19Christmas zombie musical.
10:20Wow.
10:21Yeah.
10:21There's three words I'd never thought you'd put together.
10:24A Christmas zombie and musical.
10:26Yeah.
10:26Something for everyone, isn't it?
10:27Yeah.
10:29And did you love doing that?
10:31I loved it, yeah.
10:32We were all so young,
10:32so we just had the best time
10:33and played with Nerf guns in between
10:35and got chased around by zombies
10:38and...
10:38Do you know what?
10:39Also, the catering we had on that,
10:40we just had, like, someone who, like,
10:41ran a vegan food truck
10:43and it was, like, the best catering I've ever had.
10:48Well, it's amazing that these people from the industry
10:50are going to be in judging our food all week.
10:51They'll know if we've nailed the brief or not.
10:53Yeah.
10:53How's your storytelling?
10:54Very good.
10:55Very good.
10:56I mean, I was captivated just then.
10:57Yeah.
10:58I'm lost in your eyes, actually.
10:59Really? Yeah.
11:00I do like that effect.
11:03Jamie's working on a tear and share bread.
11:06The things I'm worried about are getting this bread in in time.
11:09As long as it's baked in time, I think we're all good.
11:13Nikita's adding layers known as laminating
11:16to her caramelised onion brioche.
11:20I've got my tea infusing at the moment,
11:22just bringing that up to temperature.
11:24And then I've got a whole load of parsnips to peel.
11:27The chefs take it in turns to go first during finals week.
11:33And Jack's leading the pack for starter.
11:36He's adding extra chilli to his pumpkin dressing.
11:38When I cooked it for the judges last time,
11:40I made it spicier than I anticipated,
11:43but I'm going to keep that in.
11:45He's also giving his shiitake tea a harder reduction today.
11:49OK, our first starter is from Jack and the North West,
11:53and it's Bruce Wayne's breakfast.
11:55And it's pumpkin shavings and hummus,
11:57candid pecans, pickled fermented quince,
12:00pumpkin crumpets, pumpkin seed miso spread,
12:03and shiitake tea.
12:07Jack's dish is based on a breakfast scene
12:09from 2022's The Batman,
12:12which used Liverpool for its Gotham cityscape.
12:15In the heats, he scored a six and two eights
12:18from Phil, Lorna and Tom.
12:21So I've added some fermented quince.
12:24Oh.
12:24And the shiitake tea, I've made it a bit more intense.
12:28And then last time the crumpets collapsed on me.
12:30So you're going to make your crumpets work?
12:32Yes.
12:33Do you think you've got a good chance of getting on?
12:34I do, I've got a bit of hope in this dish.
12:36A bit of hope, that's what he likes.
12:38Very Batman of you.
12:39Exactly.
12:40Confit pumpkin will form a veil over his dish,
12:43and the offcuts and barbecued pumpkin make up the hummus.
12:48I'm still putting the chilli oil in the hummus
12:50and I'm going to put it in the miso butter as well.
12:53The chilli oil was a mistake but went down quite well
12:56so I've decided I'm going to keep it in.
13:02I'm happy with the crumpets today.
13:04Very good.
13:06And for a clearer link to the film, he's having confit pumpkin bats.
13:11We've got a crossword, a new crossword from last time.
13:15I remember being very bad last time.
13:18I think I've got one down.
13:19A ceremonial feast for many people.
13:22Banquet.
13:23Banquet.
13:29Jack, you have five minutes to the pass, Chef.
13:32I'm going to just start spreading that in there.
13:35Kieran's helping with the pumpkin seed and miso spread.
13:39How are your crumpets looking?
13:41Very good.
13:41Good.
13:42Strain off the tea next, please.
13:44Yes.
13:47First, the pumpkin hummus.
13:50Is that again?
13:51Yes, perfect.
13:52And just fill up these two teapots for them.
13:54You've got two minutes to the pass, Chef.
13:56Two minutes.
13:56Yeah.
13:57The spicier pumpkin dressing, pickled pumpkin seeds and pecans.
14:03You want to follow with pecans?
14:04It's quite generous.
14:07Fermented quince and pumpkin.
14:11You're due on the pass, Jack.
14:13Yeah, 30 seconds.
14:14And the new Batman cutout, dusted with leak ash.
14:19Yeah.
14:24Service, please.
14:25Come grab the door, Jack.
14:26Yeah.
14:35Wow.
14:39Didn't have that on before, did it?
14:41No, I didn't.
14:41That's cool.
14:42I know the streets are burning, however, I need my crumpet.
14:45Don't even riddle me until I've had my coffee.
14:47You're such a joker.
14:50Hello, lads.
14:51Chef.
14:52The second group of chefs also get to taste and find out what they're up against.
14:57Shall I be mother?
14:58Yes, please.
15:08That's lovely.
15:09Mm-hmm.
15:10That hummus is really delicious, isn't it?
15:12And the crumpet's a bit better this time.
15:15Though it is more aerated and it's a much better crumpet to eat.
15:18Still not quite got that toasty crisp on it.
15:20It's a bit spongy this time.
15:22What do we think about the crumpet?
15:24It's pretty good.
15:25It's light.
15:25There's a little spice in there.
15:27Yeah.
15:28Yeah.
15:28It's quite welcome though, isn't it?
15:30I think the miso spread's really nice.
15:32It's smoother this time around.
15:34I really like the pecans.
15:35Pecans are great, aren't they?
15:36Yeah, yeah.
15:36I love the crunch of the pumpkin seeds.
15:38I like the flavour of it.
15:41That clinch is amazing.
15:43Love it.
15:43Yeah, delicious.
15:44It's right on my street.
15:44The tea is really good.
15:46There's lots of really, really good things going on, but I'm not quite sure that they're all connected.
15:52You know, the tea that's got great flavours going in it, but then almost against each other.
15:56I also thought it was a little bit colder.
15:58I would like it a little bit warmer.
15:59Is it a perfect dish?
16:01I don't think it is.
16:02But big improvement.
16:09Oh, sorry.
16:10Get out of here.
16:11I caught one over there.
16:11Get out of here.
16:15Jamie from the North East scored nine, seven and eight in the heats.
16:19He's serving next in finishing off his sunflower and miso butter.
16:23The ice cream's setting nice.
16:25Butter's going into the dishes now.
16:28Vinaigrettes, maize.
16:31This is Calendar Chefs.
16:33Toasted sunflower seed ice cream rolled in toasted sunflower seeds, preserved sunflower chokes,
16:39sunflower petal vinegar with an English-spiced butternut squash soup,
16:43a sunflower miso-glazed tear-and-share bread with sunflower seed miso butter.
16:48This dish celebrates the film Calendar Girls, which are set and filmed in Yorkshire.
16:54His squash soup is infused with verbena leaves and will be served hot with the ice cream.
17:00I think the temperature change was a little bit controversial, but I personally love it.
17:07I really love this dish the first time around.
17:10I think it was the temperature contrast didn't quite work for me 100%, but the flavours were great.
17:16It scored really highly.
17:17It's a very strong dish, this one.
17:20Are you making any changes?
17:21No.
17:22Right.
17:22I love the dish and I'm just going to do it as well as I did last time.
17:30How are we looking?
17:31Yeah, I'm pretty happy with that to be honest.
17:34Wax hot.
17:36It's given a shine with the sunflower and miso glaze.
17:40Do you want to toss them?
17:41Yeah, go on.
17:42First, the sunflower seed ice cream.
17:46And then if you want to put a little bit of this.
17:50Jamie's vinaigrette is made from sunflower petals, followed by sunflower choke or head.
17:57And then we go like seven around so it looks like a sunflower.
18:02OK, Jamie, you've got five minutes.
18:04Can I be early?
18:05You can, chef, yes.
18:08If you can just whack that squash vina soup in the jugs here.
18:15What's the oil?
18:16It's just made from the leaves, basically.
18:25Service, please.
18:26Love me.
18:40Oh, my God, that's so pretty.
18:41Just, that's the share.
18:43Yeah, yeah, it's a tear and share bread.
18:46How are you guys?
18:47Hi, how are you doing?
18:48Yeah, good.
18:51Oh, that's so satisfying.
18:53Isn't it?
18:54Yeah.
18:56Look at that.
18:57It's nice bread.
19:02Oh, my God, that bread.
19:04I think the butter tastes great and I love the crunch on the outside of the bread.
19:08I really enjoyed soup this time, more so than last time, but I'm not a fan of the ice cream
19:13this time. I don't think it works together at all.
19:15That butter is the best vegan butter I've ever had.
19:17Yeah, probably.
19:18Yeah.
19:19It's nicely made bread.
19:20I think it's cooked well.
19:21Yeah.
19:21Yeah.
19:23It's an uplifting dish, the same as the movie.
19:26The soup is outstandingly good.
19:28It's rich.
19:28That little bit of spice that comes through it is wonderful and warming.
19:32Again, my issue is the cold temperature of the ice cream.
19:34It just seems to fight everything.
19:36When you hit that temperature difference, it's just kind of distracting.
19:40I like the crumb.
19:42Around the ice cream?
19:43Yeah.
19:44By the time you've chewed it, the ice cream's melted.
19:48Right.
19:48So I can see how it's working with the heat of the soup.
19:50I've never had savoury ice cream.
19:53I think it's amazing.
19:54I would eat this every day.
19:57Yeah.
19:57I think it's great.
20:00Hot oil.
20:01Hot oil behind.
20:04It's Darby's Nikita next.
20:07So I'm making the caramelised artichoke puree.
20:14She's added more caramelised onion to her brioche, which she plaits like a horse's mane.
20:21OK, so our next dish is by Nikita.
20:23It's Jerusalem artichoke caramel puree topped with pickled turnip, roasted Jerusalem artichoke,
20:29sourdough croutons and an aerated Jerusalem artichoke foam.
20:32It's served with a laminated brioche.
20:34This dish celebrates War Horse.
20:36The lead actor, Jeremy Irvin, was born in Cambridgeshire.
20:44I think this dish actually polarises judges quite a lot.
20:47So, you know, a nine from Tom and a six from Lorna.
20:50Hopefully I can get Lorna to score me higher on this dish.
20:53I've made changes that I think she'll appreciate.
20:56I remember the bread being extremely good,
20:58but there was like a potato foam on top last time,
21:01which I thought was a bit gummy and I didn't really like it.
21:03But I see it's being switched out for an aerated Jerusalem artichoke now.
21:07Were there any other issues for you?
21:09I think for Lorna it was about balance.
21:11Right.
21:12So I think she wanted more pickle, but then Tom liked the balance,
21:17so it's quite a tricky one.
21:18Yeah.
21:28I'm from Forrest. You're from Forrest, right?
21:30I am. You know, I thought I heard a little twang in your voice.
21:33Yeah, but like nobody's from Forrest.
21:35No.
21:35Apart from you two.
21:36Yeah. What are the chances?
21:38Wearing double denim.
21:39I know.
21:44Nikita starts with her puree.
21:46Start glazing.
21:48Yeah.
21:48What's the glaze made out of?
21:49It's just marmite and maple syrup.
21:51Oh, delicious.
21:52Happy?
21:53Yeah, just maybe try and get like in all the...
21:55Oh, OK.
21:55Yeah, be a bit aggressive with her.
21:57Be aggressive, OK.
21:57Be aggressive, be, be aggressive.
22:02Roasted artichokes and pickled turnip.
22:06Nikita, you have ten minutes to the past, Chef.
22:09OK, I'm going to be up very early.
22:10Oh, lovely.
22:13Sourdough croutons.
22:15How's your bread?
22:16Yeah, bread, I'm really happy with it.
22:20And how's your new foam?
22:22Yeah, I think it's got a much better texture.
22:27A dusting of set powder completes it.
22:30I didn't really mean for it to look like a cappuccino, but...
22:33I've got to say, if you did, you've done a great job.
22:35Yeah, I know, I know.
22:36They drink cappuccinos in War Horse.
22:45Lovely.
22:45Service, please.
22:46You can grab the other door for me, girl.
22:47Yeah.
23:01Top, bud.
23:02Lovely.
23:03The bread smells amazing.
23:05So, this is artichokes with pickled turnip and an artichoke foam,
23:10and then there's an onion brioche on the side.
23:12Thank you very much.
23:21Lovely.
23:23I think I preferred it with potato on the top.
23:26I prefer the texture of the artichoke.
23:29I think it's not quite as gloopy,
23:30but I do find the whole thing's a bit sweet now.
23:33It's the savoury that's missing.
23:35It's still like I'm picking a fault in a great dish here.
23:37That bread is outstandingly good.
23:41How's the bread trap?
23:43Gone.
23:45It's very light.
23:46I like the crust on it.
23:47Uh-huh.
23:48I just like it on my street.
23:49Yeah, tasty.
23:50It's quite brave to do a vegan, laminated brioche, right?
23:55More like a folded brioche than a lamination.
23:57Yeah, exactly, yeah.
23:59I still love digging into this pot like you are digging into the earth
24:03and finding all these different textures in there.
24:04You get lots of crunchy croutons in there, I really like that.
24:07And it's so neat.
24:08Yeah.
24:09It's nice how it all just comes together,
24:10but maybe a bit too, like, heavy and sweet for a start.
24:13Yeah.
24:14Make a lovely pudding.
24:21Kieran from Somerset is the final chef in this first group.
24:26In terms of going wrong, it's mainly just execution-based,
24:30doing things properly and just getting it done on time
24:35and trying to get this lid on.
24:38His dish is called tisane and has a root vegetable tisane tea,
24:43burnt garlic oil, beer vinegar gel, togarashi seasoning
24:47and parsnips three ways, battered, pureed and turned into skinny crisps.
24:56Yeah, that was a good shot.
24:59Inspired by the gothic film My Cousin Rachel, set in Cornwall,
25:03this dish showcases the part of the plot which suggests that Rachel is poisoning
25:07the man in her life with tisane, herbal tea.
25:10How did you score for this dish?
25:12I think about nines across the board.
25:14Do you know what that makes you?
25:15What does that mean?
25:15Makes you top of the pack.
25:16Is it?
25:17Yes.
25:17Oh, I didn't know that.
25:18It does.
25:18Well, now the pressure's off.
25:19Why, should I not?
25:20I told you that.
25:21Yeah, you shouldn't have told me that.
25:22Yeah, in my head now.
25:22Treat that kind of pressure to yourself, thank you.
25:24Yeah.
25:26Like Jamie, he's making no changes as he mixes up a beer vinegar gel
25:31and a black garlic and parsnip puree.
25:36Smell lots of garlic going on.
25:38Yeah, heaps of garlic.
25:39Garlic and parsnips for Christmas dinner.
25:42He's used burnt garlic to create an oil to be served as poison.
25:49Horror is one of my favourite genres.
25:50Why do you like horror so much?
25:51Scary.
25:52Yeah.
25:53That's why I don't like horror.
25:54It's too scary.
25:55Really?
25:55Yeah, I get oogly-booglied.
26:01Kieran's root vegetable tisane has been infused with smoked tea
26:04and seasoned with mushroom soy and his battered parsnips are getting a double deep fry.
26:12Do you want colour on them all?
26:13Yeah, I want quite dark colour.
26:15I've had to.
26:15His parsnips are so sweet as well.
26:16You want a little bit of bitterness.
26:18Bit of bitterness.
26:19Is that black garlic?
26:21Yeah, this is half parsnip, half black garlic.
26:24Kieran, you have ten minutes to the past, Jeff.
26:26I think I'll be off a little bit early.
26:28Is this the same parsnip puree that's on the bottom of the plate?
26:31Yes.
26:33Nikita helps with the parsnip crisps.
26:36Jack strains the root vegetable tisane tea
26:38and Kieran adds his tokurashi seaweed and chilli seasoning.
26:43Perfection.
26:45What's that one?
26:47This is just beer vinegar gel.
26:50It's all served on Victorian-style tea trays in keeping with his inspiration.
26:56Service please.
26:59It's fascinating how different everyone's dishes are.
27:02One brief and they're like nothing alike whatsoever.
27:04Yeah.
27:10Thanks, bud.
27:13Smell the tea, it's amazing.
27:15Poison in, folks.
27:19There, boys.
27:20Hello.
27:20Hello, chef.
27:22Thank you very much.
27:27This one's, like, hard to eat daintily, isn't it?
27:32You really proved your point there, yeah?
27:37Wow.
27:37Oh, gosh.
27:38Really intense.
27:39That'll put hairs on your chest, won't it?
27:42This is my favourite presentation so far.
27:44Mm-hm.
27:44And I love, like, the interactiveness.
27:46Mm-hm.
27:46That's always fun when you get to join in,
27:48feel like you're a part of making the dish.
27:50You see, the parsnips are just quite, like, floury almost out there.
27:54Like, really starchy.
27:55But I think this is really good.
27:59That tea is so deep and dark in flavour.
28:03At the same point, it's so lovely.
28:05And the parsnip, I love the parsnip.
28:06It's really crispy, it's crunchy, it's got sweet, it's got acidity.
28:09Yeah, super crunchy parsnips and then really creamy inside.
28:13It's delicious.
28:13It's, like, almost like moussey on the inside after you break through it.
28:17For me, I think the parsnip side is a bit sweet.
28:20Otherwise, crunchy, delish, and the tea's perfect.
28:23I love the poison.
28:25I think that roasted garlic oil that's in there,
28:27it's delicious and it smells great.
28:29And the parsnip as well.
28:30I love the spice that's on top and the beer vinegar.
28:33Crunchy, warm, flavourful.
28:36It's a great dish.
28:40So how was that for everyone?
28:43Try to get one out of the way.
28:44Yeah.
28:45Yeah, certainly.
28:46I think it's quite calm in there, considering.
28:48I mean, maybe at the top of the bench it looked quite calm,
28:50but below it wasn't.
28:51Yeah.
28:52Everyone's polite, but as soon as that one name's gone on,
28:54there's only three spots left, so...
28:56Hello, everybody.
28:57Hey, mate.
28:58How you doing?
28:59Good.
28:59You're having a nice time with these lovely people.
29:01I'm having a lovely time.
29:02How are you, sir?
29:03Good, thank you.
29:04It's been quite an easy day, to be fair.
29:05How's it?
29:05We've had some very good dishes.
29:07There's bits of every dish that I'd love to have.
29:09Like...
29:10Right.
29:10Take a bit of all of it and make one complete...
29:13Should we just have a buffet?
29:13Yeah, yeah, exactly.
29:15But we are trying to find the ultimate starter here, aren't we?
29:20What?
29:22Ready?
29:22Very good.
29:23Yeah, you guys have said the bench pretty high, so...
29:26All right.
29:26Let's start.
29:26Yeah, yeah, yeah.
29:27Back on.
29:28When you're trying to execute to the standard that you managed to do it in the first place,
29:34which got you through to finals week, how hard is it when you've got seven other chefs
29:37who are totally brilliant?
29:38Incredibly hard, because you know that everyone around you is on that same level as you,
29:41and you overthink everything you do.
29:44And, you know, to show the confidence to stick to your guns with something is also very impressive.
29:48Marley, are you quite collaborative in the way that you work?
29:51I mean, lots of creative jobs, including being a chef, is, like, usually a team effort.
29:56And you're inspired by, and you are, like, encouraged by other people doing great work.
30:00So I think, yeah, I think any kind of solo work is kind of sad.
30:05It's a shame.
30:07Sorry, you're a stand-up.
30:10I was just thinking, oh, I don't work with people.
30:20Alright, let's do this.
30:24I'm excited.
30:24Who will be first to get their name on the blackboard?
30:36First thing I just need to make my pasta dough needs to rest for about half an hour.
30:41And so the quicker I can get that on, the better.
30:46Northern Ireland's Lawrence is going to turn his dough into a roll of film.
30:51So many chefs with, you know, accolades, so many with Michelin stars, so many competition winners,
30:56but not many of them got a 2-2 in film studies.
30:59So I'm hoping that I'm actually going to put my degree to use
31:02and that that's going to give me a little bit of an advantage this week.
31:07Scotland's Ori is using clap food to represent a Marvel hero.
31:11This is for the actual potato dumpling.
31:14So this is like the potato mixture that holds the mushroom in the middle.
31:19It's just foiled potato, salt, potato starch, durum flour.
31:24Let's go.
31:26Wales' Corin has brought along some support.
31:30The Frogginator. It's his good luck charm.
31:33I feel like he looks a bit like me.
31:38He puffs up wild rice and adds toasted sesame seeds and seaweed for a furikake seasoning.
31:45I'm going to puff wild rice, a bit of salt.
31:48What was your cousin, mate?
31:50What do you mean?
31:54Kent's Josh puts a sherry vinegar gel into set.
31:58What did you score last time, Ryan's Josh?
32:01Oh, not good, mate.
32:02It's a five, a six and a seven, so it's not ideal, really, you.
32:06Eh, I got five, six and a six, so you're beating me so far.
32:10I'm beating you by one, yeah.
32:11Josh has sweated down leeks, bait and thyme for a leek and potato consomme
32:16for his dish, blue soup.
32:19To go with it, he's making a new leek and potato cake
32:22instead of the original dauphine and a sherry vinegar gel.
32:27It's inspired by Bridget Jones's diary.
32:31Dear diary, had a dinner party this evening, meant to be elegant, sophisticated toiree.
32:36Instead, produced blue soup.
32:38Not bluish, not charming robin's egg, smurf blue.
32:43He's reworking his potato and he's going to add more vegetables in the bottom of the consomme.
32:50There's some little rondelles of baby leek which we'll cook last minute
32:54instead of the stringy leeks I had on here before.
32:58And what about your consomme itself? What was the talk about that?
33:02I've not really changed much on the consomme, to be honest.
33:04It was fairly good feedback about the parity and how it was made.
33:09Yeah, it was beautiful. Crystal clear.
33:10Yeah.
33:12He's toasted nutritional yeast to flavour his potato cakes.
33:20What is 0.2% of 3,500?
33:25Seven. Lovely.
33:26That's exactly what I thought it was.
33:28That's what he said, yeah?
33:30This is the consomme which was setting with 0.2% agar.
33:34You whisk it as it's set and it kind of breaks apart
33:37and the bits that are still jelly hold on to all the impurities
33:40and the bits that are liquid fall through clear.
33:45To go in the bottom of it, he's colouring fine strands of leek.
33:50So this is the blue string that's going to turn consomme blue in the bowl.
33:55The way the soup turned blue was really cool.
33:57Spoilers.
33:58It turns blue.
33:59I've said too much already.
34:05OK, Josh, you've got four minutes, chef.
34:08Do you want me to keep an eye on these potato cakes for you, Josh?
34:10Yeah, is that right, mate?
34:11Yeah, of course.
34:12Just a nice golden brown, you know?
34:16On top of the string, his new potato,
34:18which has been cooked Parisienne-style in potato skin-infused soy milk.
34:25Then baby leeks on.
34:27Three on each?
34:28Yeah, five.
34:31The new leek and potato cakes.
34:34You're due at the pass now, Josh.
34:36I just need one minute.
34:38One minute we can do.
34:41Sherry vinegar gel.
34:43Very nice bits of shovel.
34:46Chives on there.
34:47Oh, that looks lovely in there now.
34:49Do you want me to pour into these jugs?
34:50Into it, jugs, mate.
34:51Yes, please.
34:53And one last new addition, vibrant leek oil.
35:01Art service, please.
35:04Thank you, thank you, thank you.
35:14Thanks.
35:15Mmm.
35:17So what have we got?
35:18So we've got Bridget Jones's blue string soup.
35:23Oh, cool.
35:29It's very clever because it's got that comforting leek and potato thing that you expect from those ingredients and then
35:35it's really elegant.
35:36It's a subtle start.
35:38Part of the problem that I had at the beginning was the leek and the potatoes are bundled up like
35:42a hay bale.
35:43This time he's done it as balls and little bits of leek so it's a little easier to eat but
35:48in terms of flavour profile, nothing has changed.
35:50I don't know why he's changed the dauphin because the little potato cakes he made, I don't think are as
35:56nice.
35:56I could have ate like ten of them.
35:58I think the seasoning is amazing.
36:00Yeah.
36:00That consomme is the star of everything.
36:03And it's a proper leek and potato flavour even though it's a clear...
36:06Yeah.
36:07I believe the soup's better.
36:08I get a bit more potato and leek before I get a bit more flavour from it.
36:11It is easy to eat but it's a pretty simple broth.
36:14I loved it.
36:15I thought it was really simple but like, I feel like simple starters are good.
36:24Ori's making a charcoal black cashew cream.
36:30Do you like that little bit there when it just flips up?
36:34Whilst Northern Ireland's Lawrence is creating a new romesco sauce with peppers, sunflower seeds and harissa.
36:41He's serving next.
36:42A gastronomic odyssey.
36:45Black and white vegan ravioloni with vegan cheese filling, roasted hazelnuts, sunflower petal sauce, sunflower seed and roast tomato romesco.
36:53Inspired by the story of film, an odyssey from Belfast-born film critic and director Mark Cousins.
36:59This is a journey through the history of cinema from the black and white era to high definition colour on
37:03screen.
37:05He got behind in the heats and scored the lowest of the finalists.
37:09So he's upped the flavour in his vegan cheese and is tweaking his ravioloni.
37:17Your pasta itself was a little thick.
37:20Yeah, so I think I was like overworking it.
37:22Right.
37:23Strengthening the gluten so I'm not laminating the dough.
37:26Right.
37:26So it's actually cut down the time I'm working it on the machine.
37:28On the machine, right.
37:29Yeah.
37:30So it's actually like I've killed two birds, one stone.
37:32No.
37:36Where I got onto my marks last time was actually construction the pasta so I don't wanna let myself down
37:41with that.
37:45After filling with the vegan cheese he winds it into the reels.
37:52another new element is a sunflower petal sauce if you can pass that for me lad thank you very
37:58much instead of serving it in film real cases this time he's using them as table decorations
38:04oh it's got a ticket mine's sealed shut i don't get to eat today you're not allowed in you're not
38:10allowed in we've got tickets to the movie you're not coming what i was gonna do mate yeah um i've
38:17got a little popcorn tubs down there yeah he's made a new furikake seasoning with chopped popcorn
38:23wakame seaweed and nori powder you've got four minutes chef yeah
38:30okay can you just paint this with the this rapeseed oil brush it on yeah yeah please
38:37corin yo you just put the raviolis on the romesco yep
38:43i want basically like three boards three listening you've got one minute to the past
38:48chef wait i just need just need one more minute yeah that's okay i need five hazelnuts on each
38:56finally his new sunflower petal sauce
39:02oh it's pretty service
39:14oh thank you
39:18we've got a vegan ravioli with a fermented cashew vegan cheese filling i think it looks amazing
39:25i also really really like this plate last time it was served on this and it was a bit wobbly
39:30to
39:30eat and it was all a bit clunky now actually we've got three different moments of food and cinema coming
39:36together
39:45the pasta is such a hard thing to get right and i think it's quite a big portion of something
39:50that's
39:50perhaps a little thick i agree i think that the pasta just kind of pulled it apart there in the
39:55center look it's very chewy but i absolutely love the romesco i think the romesco is really delicious
40:00i love that flavor i like the warm romesco is kind of split out with that red oil also vegan
40:06pasta
40:07that's a really good texture for yeah not having any egg in it yeah it's a huge improvement looked
40:13better tastes better the romesco is really delicious i really like the storytelling how it like starts
40:18off black and white and then you get to make it colorful i feel like that's maybe one of the
40:22best
40:23sort of like translations of the story but i love the popcorn that's really yummy that's incredible
40:31very nice little zing of acidity running through the heart of it all i think it's really solid
40:37delicious food anyone's game yeah i think that the furikaki is really nice from there it gives a lot of
40:42fun and some texture to the dish i feel the vegan cheese filling is much better as well it's a
40:48good
40:48dish but it's not the all singing all dancing superstar movie dish no
40:58how are you getting on yeah not too bad mate feeling like i'm on track
41:02a few little changes so always going to be a bit tricky
41:07as corin poaches potato and celeriac ori's making a black potato and onion ash tweed
41:16for next dish up is by ori from scotland the night crawler it's charcoal potato dumpling cashew
41:24condiment potato crisp black truffle puree pickled and baked baby beetroots charred pickled onions and coal oil
41:33dressing he's designed the dish to represent alan cummings character night crawler in x-men 2.
41:40what were your scores yeah i got three nines three nines do you realize that also along with kieran who
41:46is cooking in the first half makes you top of the pack yeah so i've just got to try and
41:51elevate it to
41:51a 10 if i can
41:56ori's frying delicate tweeds
42:00and filling his dough from earlier with a girolle and shuffle mix
42:05i'm just molding the potato dumplings ready to be steamed everything seems to have gone to plan so far so
42:12touch wood it stays that way
42:16he's adding to his deep flavors with baby beetroot roasted in lemon rinds thyme bay and garlic
42:25i remember this dish being really spectacular yeah it was deep and it was dark and it was
42:30rich and it transported us to somewhere just a little bit more oh creepy
42:36cashew cream is first need anything mate just take the plate and just yeah yeah go like that please
42:46cool
42:48he adds pickled onion petals and beetroot stems
42:54how's it going ori yeah good you've got five minutes chef great
43:02walnut ketchup followed by truffle can i get the dumplings out please yep
43:09cook them into that pan oil crisping up the bottom yep
43:16he's adding plenty of the sherry vinaigrette once more on the advice of his veteran chef adam from the
43:22heats how long have i got three minutes chef i think you can go now mate yep
43:28and you just nestle it into there without disturbing too much of the garnish
43:35finally black truffle puree and his potato crisp tuiles
43:41oh there she blows we're just going to smoke them yep can someone shut the drawer when i say
43:48okay go okay service please
43:54thank you
44:04i got one more bit
44:07the suspense oh yeah oh oh yeah right
44:13look at that oh incredible
44:16it's even prettier than i remember it's just so atmospheric isn't it yeah it smells like a bonfire
44:33i think you've got really great acidity in there coming through from the beet roots and then little
44:38pickled onion petals and then you've got that deep rich flavor inside the dumpling and the cashew butter
44:43giving that savoriness the balance of acidity that comes through and then there's those wonderful
44:48earthy flavors with the truffle and the beetroot there's so many spikes of flavor the dumpling just
44:55kind of wraps it all up like this lovely kind of warwing duvet it's really satisfying but it leaves you
45:00wanting more of whatever's coming next i think it's brave to do that so it is good i personally don't
45:07love charcoal i think the rest of the dish is actually brilliant i think it's really tasty
45:10i think so far every single dish offers something different and unique that instant like hit a smoke
45:17you get and it just like stays in your mouth the whole time and then it plays off the other
45:21flavors
45:22there it's delicious yeah it's just perfectly smoked this presentation is like as a fan of this show
45:29was the kind of thing i was hoping to get to see it feels a bit dangerous
45:37they're doing corin all right yeah mate i just wish i'd poached these potatoes whole
45:42they're just crumbling a little bit yeah
45:48corin's changed both the cooking process and the ingredients in his celeriac roses
45:53i just tried to add potato to it and i thought it tasted better potato and truffle
45:57match made in heaven he's serving the roses with the celeriac broth complete with herb bouquet
46:04teriyaki shiitake mushrooms wild rice and nori furikake seasoning celebrating welsh actor richard burton
46:13and the 1972 film under milk wood which was filmed mostly in a fish guard the celeriac is cooked in
46:20soy
46:20milk and served on wood the chef will evoke the opening titles of the film with his presentation
46:24what were your scores so i got seven from phil a six from lawn and eight from tom what are
46:29you
46:29changing what are you not changing so the celeriac broth it's still slayer broth but i've infused some
46:34shiitake mushrooms into it now goodness me there's going to be a foam at the bottom that's going to be
46:38potato truffle and celeriac again lovely um some finger lives going there and there's going to be some
46:42truffle around the rows also the broth is infused with the new shiitakes and blackened onions
46:50i remember the crispy rice and the potato and truffle flour was really delicious on this but the broth
46:56was a bit one note i mean i scored it quite highly but it wasn't top top scores by the
47:02sounds of it
47:02there's a few extra bits and bobs that are coming in so it may lift it we may well be
47:06in for a fantastic
47:14finale to the day
47:14what can i go i've never seen anyone so happy to see me you have 11 minutes chef can i
47:20come up in four
47:20that's it mate teriyaki shiitake mushrooms are first lawrence do you want to do the finger lines
47:28afterwards just like three little dots on each yep celeriac broth with the additional shiitake flavor
47:38a little squeeze of oil in each of those right oil made from spring onion tops and the new celeriac
47:45and potato foam all right i'm ready to go straight away after that cool
47:58english class all right service oh you're going with him i'm going with him good luck chef thank
48:05you very much hopefully i won't fall over yes always good yes to begin at the beginning
48:12it's served to richard burton's rendition of under milkwood starless and bible black the cobbled
48:20streets silent and the hunched so got a little broth here on the side so just let that infuse while
48:26you
48:26eat the rest of it thank you thank you thank you cheers
48:42hi guys yeah so with the tea don't eat the bouquet please it's just to be like sniffed as you
48:48drink
48:48smells amazing those mushrooms are so really really well flavored the broth's delicious
48:56and i believe the dish is better as well this time i really like the intense kind of shiitakes at
49:00the
49:00bottom were really nice and the potato was lariat a spuma in there as well was really delicious
49:07just watching you all eat my food is a bit nerve-wracking it shouldn't be it's toasty mate
49:12it's like really really warm and comforting and i like love all that like umami that the seaweeds bring
49:18into it it touches on so many different tones and notes it's got acidity the potatoes cook just right
49:26it's got enough kind of crisp balance to it furikake i think is delicious that kind of crunch that goes
49:31with it the food just marries with the presentation so well doesn't it feels like you're eating out of
49:35a hole in the tree it does lay down actually we mean business here yeah right yeah you know from
49:43a banquet point of view we are going actually there are some great chefs here and this is just the
49:47start of it it's a strong field i'm going to go and talk to the judges and i'll see you
49:56all in that
49:56judges chamber quite soon and then someone's name is going up there
50:06how has it been guys you enjoyed the first half second half tom
50:11ended on real positive notes i say a slight comparison to the first one where there's a
50:15couple better than than the others but like still very strong throughout i think the morning and the
50:22afternoon there was i have a favorite in both oh you do yeah
50:27now i've tried everyone else's food there's some strong dishes in there i think i'll be up there though
50:32i feel today went pretty well it went better than the heats i was pretty happy with what i put
50:37up
50:38it doesn't get easier does it high standard cooking lovely food today
50:43there's three dishes that kind of stand out for me and it will be i reckon very very fine margins
50:50i wonder if it's the same three that i'm thinking of i've got two favorites but one that i feel
50:54is
50:54overriding them all right now one is the has really clearly done it there's some phenomenal talent and
51:00brilliant chefs in that kitchen this stand is incredibly high i think obviously everyone's
51:06come out fighting i think i will feel nervous going into the judges chamber just because i really like
51:11this dish i really want to get into the banquet so my top three today jamie then corin and ori
51:23second i'd probably say corin first for me was lawrence's lawrence jack and ori all delicious dishes
51:32i'm hoping to be somewhere in the middle i don't think i was the best but i don't think i
51:36was bottom
51:36either
51:39i like josh's i thought it was incredibly clean i think there's a bit of beauty and elegance and
51:44simplicity i think kieran is a really strong contender there's so many good dishes today so
51:50many good chefs around so you know just really can't tell who's going to really be at the top
51:59hello chefs hello how you doing relieved what to have one day done yeah yeah it was great in here
52:06today we had some wonderful storytelling some great dishes beautiful flavors great cooking some
52:11improvements all around that was it in the kitchen yeah it's been such a treat getting to eat food
52:19made by such talented chefs and i love how you brought the movies into all of your dishes today
52:24well you'll be happy to hear it is time to reveal the results okay so in eighth place today
52:36is josh no problem the dish was improved in terms of how it ate but we kind of missed that
52:42pom
52:43dauphine the cheesiness of it thank you chef thank you lovely
52:49my favorite dish was lawrence so i think you might win okay in seventh place we have
53:00lawrence your changes were really well received and i absolutely love the addition of the remesco it's
53:05beautiful thanks lawrence well done cheers cheers
53:09hey lad there you go done idea yeah i thought i'd be a little bit higher up the list
53:14to get a bit to be honest and in sixth place is
53:22nikita we're obsessed with that brioche bun it's absolutely wonderful and i love digging into that
53:27pot and finding all that lovely earthy goodness in it but they just were some really really strong
53:31dishes today thank you well done well done hello how you doing yeah i kind of expected it to be
53:41honest
53:42there's three more courses in there yeah we'll see no i no idea who who's going to walk through the
53:46door
53:47next and in fifth place is jack i loved your dish the shiitake tea was delicious the batman story was
53:57told so well so you should be super proud cool i can breathe now yeah cheers ah i think it
54:06was a
54:07definite improvement on my how i felt it went so yeah i mean i'm not disheartened by it i think
54:13there's
54:13just cracking dishes all around i mean for me i thought your dish was so clean and the link to
54:19the brief i thought it was absolutely nailed on i thought it was brilliant very much and in fourth
54:24place it's
54:30jamie jamie i love this dish it's nutty it's delicious and that butter is just superb i gave it a
54:36nine which
54:37just goes to show how competitive these top spots are well made three more chances to get on the
54:42menu you're saying as he's leaving the room yes he's gone yeah he's starting his fish course
54:46yeah it's got work to do
54:50how are you happy no
54:57no joint scores are she surprising yet though no yeah not yet yeah well everyone else must have
55:01been tens and nines or above do you know and they must have split hairs about who is what it's
55:06good it's such a close competition it's got to remember to breathe when i was sat but my hands
55:10were going i don't even know why i was saying okay so in third place we have
55:19corin the broth was absolutely delicious and it brought a real zen to the chamber and everyone
55:24absolutely loved it thank you very much good luck chef yeah all the best love that dish corin
55:28thanks chef gave it a nine cheers oh hello good yeah man who do you reckon's got it probably
55:37kieran yeah i reckon it might be ory so that brings us to the two of you chefs kieran and
55:43ory
55:43and your dishes tizan and the night crawler how does it feel to be stood there guys yeah yeah
55:51it does all come down to the points that are added up and andy's got the result
56:00and i can tell you now that cooking the starter at the banquet to celebrate british movies and
56:06movie makers is
56:16ory
56:20well done chef
56:21great job congratulations chef well done we thought it was a great dish in here it was dark and
56:28it was mysterious and but it was also beautifully balanced it'd be a great start to the banquet
56:33congratulations thank you very much and commiserations kieran your dish was great and it came super close
56:38it has amazing textures and flavors yeah no perfect i'm just happy to be in the last two to be
56:42honest
56:42yes both these dishes were so sinister yet so delicious it's quite worrying kieran i feel like
56:49i now know i could easily poison myself if if something's got enough garlic in it yeah
56:54very good that was two of the best dishes i've ever ate so thank you for that thank you thank
56:59you so
56:59much for coming marley have you had a really good day i had a lovely day chefs congratulations to both
57:05of
57:05you really really brilliant inspired excellent cooking thank you thank you well done well done
57:10congratulations beautiful yes i am so happy to be at the banquet yeah i'm buzzing my wife and
57:19daughters are going to be proud my family's going to be proud and i'm just super excited uh so now
57:24i
57:24just need to push on for the rest of the week and you never know maybe i can get another
57:28dish to the
57:28banquet as well gosh they're taking their time here we are yeah i got it yeah well done thanks cheers
57:43well done cheers coming second i feel great it's a really good start to the week i think the dish
57:49i executed it exactly how it should have been done and i think ari's dish was just maybe a little
57:53bit
57:53better on the day tomorrow it's the fish course and the chefs will need to impress one of the nation's
58:04favorite actors oh look at that my favorite well thank you how you feeling yeah buzzing well done to
58:13all of you honestly such good food all day from every single one of you yeah top form people cheers
58:20guys cheers 10 minutes how did that happen i want to cook my fish and fry the tempura at the
58:25same
58:25time they only wanted me how long does that take i think it took a few years off my life
58:28to be honest
58:50you
58:58you
Comments