Great British Menu (2006) Season 21 Episode 26

Show TV Movies

🏘️ Great British Menu (2006) - Season 21 Episode 26  The final course battle begins! In Episode 26 "North West Dessert Decider", the region's pastry masters present their show-stopping sweet creations. Who will craft the perfect finale dish worthy of the banquet... and whose dessert will disappoint the judges?  🔹 Episode Highlights: • North West chefs unveil their signature dessert masterpieces • Judges evaluate: taste, presentation, innovation & banquet appeal • Kitchen tension: timing, technique & last-second plating drama • One chef secures their banquet spot: the emotional selection moment • Signature GBM flair: artistry, pressure & regional culinary pride  🔹 Series Info: • Format: Cooking Competition / Culinary Documentary / Regional Heat • Original Network: BBC Two (UK) / BBC iPlayer / International Syndication • Series Launch: 2006 | Season: 21 | Episode: 26 | Heat: North West Dessert • 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 dessert would you choose for the banquet? 👇" Turn on notifications 🔔 for Episode 27 Scotland Heat!  #ShowTVMovies #GreatBritishMenu #BBC #NorthWestHeat #S21E26 #CookingCompetition #DessertMaster #BritishTV #Foodie #BingeWatch #PastryArts  ⚠️ 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.

Transcript

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.

55:15Fair 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.

Category

Transcript

Comments

Recommended