- 1 week ago
Great British Menu - Season 21 - Episode 09: Central England: Judging
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00:04There's a traitor amongst you. I know it.
00:08Thomas of Carriage, Lady of McNeigh, the eyes of history are upon us today.
00:12I implore you both to vote with your conscience, for our decisions today
00:16will mark the fortunes and the future of this great realm.
00:19Mate, the food's coming. Are you all right?
00:22Yeah, I'm just doing the whole historical fiction thing.
00:25Why don't you take a seat?
00:26I shall take a seat in this throne.
00:28Today, the two best chefs from Central and the East of England
00:32will battle for a place at finals.
00:34Adopted Brummie Ash and Nikita from Derby
00:36have some award-winning flourishes,
00:39but which of these stars will be victorious?
00:43Two chefs still standing and it's too close to call.
00:46Oh, it's going to be like that all day. Yeah, I know.
00:49Both are award-winning, wildly creative,
00:52technically brilliant and exquisitely talented.
00:55Oh, my days.
00:56Ash has made her home in Birmingham, where she's owner and chef of Riverine Rabbit.
01:02I think it'd be really silly to go into today feeling confident.
01:06I think like a healthy dose of fear is perfect.
01:10And Nikita is from Derby and works as a private chef.
01:13I'm not going to stop running.
01:16I've just got enough adrenaline left in me to take me through,
01:19because Ash is fierce.
01:22Their movie-themed dishes have already been scored out of ten
01:24by mentor chef Spencer Metzger and Tom Shepherd.
01:29Nikita's fish course stunned Spencer.
01:32This is my first ever ten and a dish like that deserves it every single day of the week.
01:37But Ash's scores just got better and better across the courses,
01:40peaking with a show-stopping dessert.
01:44Ten.
01:45There is nothing more I can add to this dish to make it any better.
01:48There's barely a hair's breadth between them.
01:52I've got to change my pants straight after this.
01:54Which chef will pull ahead and impress Tom, Lorna and new judge Phil Wang,
01:59as well as one of the movie industry's top producers,
02:02and take one step closer to cooking at the banquet?
02:06This is wild. It's like being on a roller coaster.
02:10And I don't like roller coasters.
02:28First job is fish sauce and pork sauce.
02:31My brioche is mixing now.
02:32I just have to cook my heart out and hope that I can get those extra points that I need.
02:40I'm going to get this duck on the go mate,
02:42taking the legs off, getting them in the confit,
02:44I'm taking the bones, roasting them on the barbecue and then starting my jus gras,
02:48and then I'm getting onto my squash straight away.
02:50I'm going to be a blur the whole day to try and catch me.
02:55Hello. Hello.
02:56I love that you're so busy already.
02:59Yeah.
03:00How are you feeling Nikita?
03:01I'm feeling good.
03:02Ready for battle?
03:03Yeah, I was like really freaking out last night.
03:05Yes.
03:06But I made a prep list.
03:07How about you Ash?
03:08You got a list?
03:09I was up quite late doing my long, very long prep list.
03:12I would love to keep both of you obviously.
03:14Yeah, we'd love to keep both of us as well.
03:16It's stressing me out already.
03:17I was like, ah!
03:18But you're both so brilliant.
03:20May the road rise with you.
03:23I like a bit of fish butchery.
03:25I prefer it when I'm like, a bit calmer.
03:28Nikita fillets then brines halibut for her fish course.
03:3320 minutes.
03:34The slate is wiped clean and only the judges' scores today will count.
03:40Ash is gunning for those extra points by tweaking her squash starter.
03:45Last time I cooked all my squash exactly the same.
03:49Today I'm changing it up.
03:50I'm cooking in the Delica the same.
03:51Finishing on a barbecue.
03:53And I'm making a puree with the crown prince.
03:56And I'm going to pickle up some red curry.
04:00Scrutinising the chef's dishes is head judge Tom Kerridge,
04:04whose credentials speak for themselves.
04:06Double banquet main course winner and holder of a total of three Michelin stars.
04:12What I'm looking for is really, really good quality, incredible chefs
04:17that come from this region cooking with heart and soul.
04:20And it's got a great history.
04:21I mean, we've had many central and east of England competitors
04:24that get all the way to the banquet before in Great British Menu.
04:27Joining him is Lorna McNeigh, not just a stellar chef,
04:31but the first woman to hold a Michelin star in Scotland.
04:35The central and east of England is always a strong region,
04:38so I'm really looking forward to what they're bringing us today.
04:40In fact, the beginning of the end has caught my eye.
04:43Sounds like it's going to be chocolatey rich and it's going to kill me very happily.
04:46And our brand new judge, a greedy gut so keen to secure the most food focused job on TV,
04:53that he wrestled Ed Gamble for it.
04:55It's comedian Phil Wang.
04:58Phil Wang here with your weekly food forecast.
05:02We have mussels coming in from Scotland, beef coming in from Northern Ireland.
05:08In Wales, we have a 90% chance of lamb.
05:12Sorry, 100%.
05:13In London, we have high pressure, just high pressure, quite difficult living there.
05:18In the central region, there's a big region, big flavours, big portions, hopefully.
05:24Back to you in the studio.
05:27Ash sweats down Crown Prince squash in vegan butter for a puree.
05:35I'm just going to pickle up my red curry quick.
05:37This is wild.
05:39I've never experienced anything like this.
05:41I know.
05:42It's like being on a roller coaster.
05:43I know, and I don't like roller coasters.
05:46I like it at all.
05:47I need nutmeg.
05:49I'm going to up the flavour in this one.
05:51Nikita's onto a potato foam for her starter.
05:54It's not so much different as it is more of things.
06:00It's been exciting, Tom, this week.
06:02I have witnessed some of the best cooking I've seen at Great British Menu.
06:05That's a hill I'm prepared to die on, Tom Kerridge.
06:08Mate, that is a statement.
06:10We had two veterans in this week, Spencer Metzger and Tom Shepherd.
06:13Two of the most recent winners, but arguably also two of the best chefs
06:17to have come out of that Great British Menu kitchen.
06:19Yes, both of them gave their first ten.
06:21Oh, my God, this is going to be great.
06:23So, we've got a new palette in the chamber this year in the shape of...
06:27I love Phil Wang.
06:28In the shape of a Phil Wang.
06:29In the shape of a Phil Wang.
06:31Yeah, yeah.
06:31A Phil Wang.
06:32He's brilliant, and he's very hungry.
06:34He is, and his love of food is massive.
06:38And he's also there to ask the questions of me and Lorna
06:40about how they made it.
06:41Probably more important, Lorna.
06:43Yes.
06:43Yeah.
06:46Nikita laminates her brioche dough.
06:49Then preps a pork tomahawk for her mane.
06:53I just want to make sure there's not too much excess fat.
06:56Like, we want some for flavour.
06:58Hopefully I'll cook the chop correctly this time.
07:01Gorgeous, eh?
07:02You are loved.
07:04Ash's monkfish will cook low and slow on the barbecue.
07:08The beauty of this is I can take it off, let it chill out,
07:11put it back on, take it off.
07:13She'll baste until service with a caramel fish sauce.
07:16You've had your barbecue there all week.
07:18Look, I am South African.
07:20It's a past time of ours.
07:23Good morning.
07:24I'm trying to work out why you're walking so slowly.
07:27We're allowed to move the fringe in, Phil walks really slow.
07:29You were worried if you walked any quicker it would, like, blow it out of the way,
07:32like your head out of a car window.
07:34That's the one.
07:34Welcome to the judging chamber, Phil.
07:36It's lovely to be here, Tom.
07:37What an honour.
07:38Obviously, both of you have dedicated your lives to perfecting your skills in the kitchen.
07:43I've dedicated my life to perfecting my skills at the dining table.
07:46I've been chatting to Andy.
07:48She has been blown away by the level and the quality of the food.
07:52It's always quite strong in the central region, isn't it?
07:54Really looking forward to it, actually.
07:55I think we are in for a very, very good week.
08:02Spencer had some critiques about my starter.
08:04My crumble was a bit sandy.
08:06I've roasted some pumpkin seeds.
08:08I don't know why I didn't think of that before.
08:09It's an issue of squash dish.
08:10I'm going to incorporate some more of that base crumb into it.
08:13A little bit of maple syrup to sweeten it.
08:16Nikita strains her fish head curry-inspired sauce.
08:20The juice of the aubergine and the okra that's cooked in it,
08:23I want that all in the sauce.
08:24To elevate it, I cook it separately.
08:26But I still want the flavour infused through it.
08:30Her longest process is the onion brioche for her starter.
08:34I just need to get it in to prove, like, yesterday.
08:38Like, literally?
08:39Literally yesterday, yeah.
08:40That would have been good.
08:42Oh, it smells great in here already.
08:45How you going on, Chef?
08:46You feeling good?
08:47Feeling lots of things.
08:49I've come to talk to you about your canapé.
08:50It's your calling card.
08:51You want to start as you mean to go on.
08:54So make sure you execute, execute, execute.
08:57The chefs now focus on their first course,
09:00which, like all the courses, will be judged blind.
09:04Yours is nice and easy, actually, isn't it?
09:05It's very complex, actually.
09:07It's a plate, I mean.
09:08In flavour.
09:08It's very complex in flavour.
09:10In flavour.
09:10Yeah, yeah.
09:11You were smart.
09:13I was not.
09:15Helping the judges score the dishes is an acclaimed film producer, BAFTA winner and Oscar nominee, Alison Owen.
09:23Hi.
09:24Hi there.
09:25Good morning.
09:25Saving Mr Banks, Elizabeth and Shaun of the Dead are amongst her extensive list of box office hits.
09:32How are you?
09:33Thank you. I'm good, thanks.
09:34Do you love food?
09:34That's got to be the first question.
09:36I am your girl for the food.
09:39What do you like?
09:39I'm definitely Natalophile.
09:41And British food.
09:42I do like good British food done well.
09:43Well, you're on the right show for that.
09:44Today should be a wonderful journey.
09:46We've got chefs from the central and the east of England that are cooking fantastic dishes.
09:51So, you should be in for a super treat.
09:53I can't wait.
09:54Alison, you're a film producer, highly celebrated, BAFTA winning.
09:58What would you say is a producer's role in the film making process?
10:02Different producers specialise in different things.
10:04Some producers are real money people.
10:06Some people are more creative.
10:07I think I span pretty much everything.
10:10I definitely like self-generating things.
10:12So, I'll read a book or an article in a newspaper or hear an idea and think,
10:17yeah, that'll make a good movie.
10:18So, then it's my job to kind of get that show on the road.
10:21How long does it normally take then from a project, from your original idea,
10:25from start to a movie being made and then released?
10:28I would say the shortest is probably about two years.
10:31Right.
10:31But it can often take people, you know, nine or ten years.
10:34It's not just like a bit of a whim that something that happens,
10:37it is completely committed to something that takes so long.
10:40Yes, you sort of learn that actually.
10:41As a young producer, sometimes you take things on as a bit of a whim and think,
10:44oh, I'll try that out.
10:45Yeah, try that out.
10:46And then three years down the road, you'll think,
10:48I should have talked more carefully about this.
11:10I'm still doing this.
11:11The tarts are filled with chicken liver parfait, as ash wraps venison tartare in shiso leaves.
11:20What is that second thing that goes on the parfait, Nikita?
11:23It's a sherry vinegar reduction.
11:26Topped with chicken skin, dusted with chat masala and surrounded by apple pearls.
11:31People keep trying to tell me that it's just like service.
11:33Not one similarity whatsoever.
11:35Two minutes now, chefs.
11:37Two minutes.
11:37Got it.
11:37I actually think I'm going to be a bit early.
11:39I'm ready when you are.
11:40Let me know.
11:41Nikita finishes with thyme flowers.
11:44Oh, this is so hard when you're shaking.
11:46Yeah.
11:48Ready.
11:53Would you like to send your first course?
11:56Yeah, thank you very much.
12:04Hello.
12:07Wow.
12:09To start, we have chicken liver parfait tartlet,
12:13sharp masala, green apple and sherry vinegar.
12:16Mmm.
12:21Crunchy, sweet, savoury.
12:23It's got a bit of every kind of sensual kick, hasn't it?
12:26Yeah, I loved that.
12:27That was really, really well balanced, fantastic start.
12:29Gets you excited.
12:30It's like a preview of every flavour that's about to come.
12:33It just ticked every box, but it didn't make me go,
12:36that's amazing.
12:37It just worked.
12:39I feel like my mouth stole watering from it.
12:40I thought Tom described it exactly right.
12:42It had a little bit of everything, but it didn't quite crescendo.
12:46It was a little bit like what I just said about my own job.
12:48It was a jack of all trades.
12:50Next up, we have diced venison loin with fava bean miso,
12:54black vinegar and aged soy dressing,
12:56wrapped in a purple shi-so leaf.
12:58That looks amazing.
13:05See, now that doesn't tick every box, and although it lacks texture and crunch,
13:10it makes up for everything else in big punchy flavour.
13:12It's very fresh.
13:14Mmm.
13:14For being something that'd be quite rich with that, you know,
13:16diced venison loin and stuff like that.
13:18I thought maybe the miso flavour could come out a little more.
13:21It did its very single thing, which is being very meaty.
13:24It sort of did what it said on the tin.
13:25But, um, yeah, I wouldn't be reaching for a second bite.
13:29Lift up which one we think's the best.
13:37Absolutely knackered.
13:38Yeah, I know, right?
13:40That's a 3-1 victory to Nikita.
13:42Next up, the starters.
13:44Ooh!
13:45Ash will serve first.
13:47Squashies are done.
13:48I'm going to rest them so they, like, firm up a little bit.
13:51Barbecue them at the last second.
13:52Well, everything's happening at the last second.
13:55OK, the first of our two starters coming our way,
13:57which are both plant-based, is called Elevation.
14:01Slow-cooked and barbecued Delica squash,
14:04puree of Crane Prince squash
14:05and pickled Red Curie squash.
14:08Vadovan Vellute, pickled shallots
14:10and a British grain and pumpkin seed crumble.
14:14And this dish celebrates Birmingham-born screenwriter,
14:17producer and director Stephen Knight,
14:19famous for his cinematic celebration of Brummie characters
14:22from humble beginnings on the streets of Birmingham.
14:27I want the squash to be the hero.
14:30Of course, I've already got the Vadovan.
14:32That's got, like, 14 different spices in it.
14:35Ash blends Crown Prince squash.
14:37It's one, like, a nice, really silky texture
14:39that bolsters the squash taste, basically.
14:43I'm going to leave that for a minute.
14:46Hey, Chef.
14:47Hi, Andy.
14:48What was your feedback from Spencer?
14:49You got a seven.
14:50Kicking myself that I didn't think of it before.
14:52So I cooked my three squash all the same way.
14:55Yes.
14:55This time I'm going to be more dynamic.
14:58I'm cooking one squash the same way I did.
15:00Yep.
15:00Another's going to be pickled and nice and crunchy.
15:02Yes.
15:02And the other one is a squash cream.
15:04Yes.
15:04He loved the sauce.
15:05I'm keeping that.
15:07She checks pickled Red Curie squash.
15:10I'm really happy with that.
15:11I wanted to have, like, a nice bite, too.
15:13Pickley, because that's Spencer noted, like,
15:15could have been more pickley vibes.
15:17I'm hoping he really packs a punch in that flavour,
15:19because I just find squash can be a little bit flat sometimes.
15:22If it's clever and put together well,
15:23with lots of other flavours added to it,
15:27if the chef can enhance humble ingredients like the theme.
15:31Alison, are you familiar with Stephen Knight's work?
15:33I am indeed.
15:34Stephen has become very well known for,
15:36as Tom just said about the squash,
15:38elevating humble ingredients into something really special,
15:41and he's a fantastic storyteller.
15:45Just breaking up these pumpkin seeds,
15:47just to kind of, like, give it a little bit of
15:49more pumpkin flavour, nuttiness,
15:52like, less sand flavour, apparently.
15:55You have five minutes to the past, chef.
15:58How are you feeling?
15:58Thank you. I'm good, thank you.
16:00First, roasted, delicate squash.
16:02New squashies all looking very cared for.
16:05Let me know if you need anything, mate.
16:07Thanks, mate, I'm all good.
16:09Gently curried vadovan sauce.
16:11Lovely.
16:12It's got a bit more air in it, Andy.
16:14Right.
16:15Can you roll these up?
16:16Yeah.
16:17Just have a look at what, like that?
16:19Yeah, that looks amazing.
16:20Those little rolls, is that the new pickle squash?
16:22That's the grid curry, chef.
16:24Pumpkin seeds and British grains crumble.
16:27Pureed crown prince squash.
16:30Isn't it interesting?
16:31It looks more fulsome, doesn't it?
16:32Yeah, and it's got so much more, you know, like height differences.
16:36With fried curry leaves and pickled shallots.
16:40That's time, thank you, Ash.
16:42Coming up.
16:42Lovely.
16:43Bang on time.
16:45Ooh.
16:45Does look a lot nicer, doesn't it?
16:46Look at that.
16:47Looks all right.
16:48Thank you very much.
16:49Appreciate it.
16:55All the changes look amazing.
16:56Yeah, I'm very stoked.
17:15Not worried about flavour any more, are you, mate?
17:17No, definitely not.
17:19No.
17:19That proper comes through.
17:20Loads of different exciting flavours that are hitting my mouth in there.
17:24There's spice, there's acidity, there's a lovely little crumb kind of texture.
17:28But the one thing that I really love is the actual big chunk of roasted squash.
17:32It's delicious.
17:33It's really delicious and so comforting.
17:36It feels like a real comfort food.
17:37Yeah.
17:38Very warming and hugging, isn't it?
17:39I think the attention to texture is really clever as well, with the seeds and the curry leaf
17:44and the pickle on top.
17:45The nuttiness from the pumpkin seeds is really good as well.
17:48I think it's absolutely delicious.
17:50Yeah.
17:50I'm having difficulties stopping to talk.
17:53It's beautifully done.
17:55Super delicious.
17:55It's taken humble ingredients and made them very, very exciting.
17:59It's humble, but it's light, it's warming, it's hugging.
18:03I think it kind of has everything that you would want.
18:05Good start, that.
18:06Mm-hm.
18:10Nikita's next, and it's the moment of truth for her onion brioche.
18:15Thank God for that.
18:17So, next dish up is Ploughing the Fields.
18:20It is Jerusalem artichoke and caramel puree, topped with pickled turnip and roasted Jerusalem artichoke,
18:26sourdough croutons and potato foam, served with a laminated onion brioche glazed in yeast extract
18:32in maple syrup.
18:34This dish celebrates War Horse as the lead actor, Jeremy Irvin, was born in Cambridgeshire.
18:39In the film, he trains the horse to plough the land for the turnips,
18:42so this dish heroes root vegetables.
18:45You started off with a seven for your starter.
18:48What did Spencer make of it all?
18:49So, he loved the bread but thought it could do with a glaze,
18:51so I'm adding a yeast extract maple base.
18:54And then I'm toning down the sweetness a bit in the caramel,
18:56and I didn't want to change the potato because without practising it's too risky.
19:00Yes.
19:00So, I'm just upping the flavours in it, so more nutmeg, more pepper.
19:03So, pushing it so it's got a bit more body.
19:05Yeah, a bit more set powder, exactly, yeah.
19:06Laminated onion brioche.
19:08You haven't even got to say what it's glazed in.
19:09That's already got me going, yep, thank you very much.
19:12I'll have that.
19:13Again, it looks like quite a warming dish, quite a comforting dish.
19:15Root vegetables really suck you back into where food comes from.
19:19And if the chef can get this right, serves with a bit of brioche, sounds great.
19:25She prepares pickled turnips and aerates potato foam.
19:30This was such a good bit of advice.
19:33And she adds a maple syrup and yeast extract glaze to the brioche.
19:38Ooh, look at the bread.
19:40Really happy with the glaze on that.
19:41They look lovely, don't they? Super spent.
19:43Alison, how did you get into the film producing industry?
19:46I sort of left college at just the right time when the film industry was sort of exploding in the
19:51early 80s.
19:52So when I left college, I sort of hustled around and I got a job working in music videos.
19:57Very quickly worked up to producing them.
20:00And from there, I was able to start talking to directors and agents and developing film scripts.
20:05And of course, your first big hit was Elizabeth with the Cate Blanchett.
20:09Is this something that draws you to that historical genre?
20:13I love historical films and I like them when they're about real people like Elizabeth,
20:16and I like them when they're fictional.
20:17People always say, is it a real buzz when the film's released?
20:19But for me, the buzz always comes on the very first day of filming.
20:23When it's a historical film, it's the nearest you'll ever get to go back in a time machine.
20:27You have five minutes, Nikita.
20:29How are you feeling?
20:30Good.
20:31Caramelised Jerusalem artichoke puree is first.
20:36Roasted artichokes.
20:38Next, pickled turnips.
20:40Oh, they're the little croutons.
20:42Yeah, I want to be generous with them because they're just such a good crunch.
20:46I just need to foam and dust.
20:47Just watch you do it then.
20:48Yeah, just stand here and look pretty.
20:50How's that foam, Nikita?
20:52Are you happier with it?
20:53I am.
20:53It's got a bit more body and, yeah, more flavour.
20:56What are you dressing it with?
20:57Setup powder.
20:58Oh, nice.
21:03Lovely.
21:04You're one minute early, Nikita.
21:08Service, please.
21:23I'm finding this very, very exciting because I already liked the sound of the caramel puree and the maple syrup
21:29and this looks just like a little cinnamon bun.
21:31And this looks like a real patch of grass.
21:33This is awesome.
21:34Yeah.
21:43The brioche, the intricacy, the work that's gone into that, the texture on the outside, the crunch is fantastic.
21:52You could have just served me that and it's a great, great, great starter.
21:56It's absolutely delicious.
21:58I love this so much.
21:59There's so many different elements that all come through but all sing together.
22:04Really, really warm. It makes me smile.
22:06Yeah, it's a real triumph. I don't think I can fault it.
22:09I disagree slightly.
22:10I think the onion brioche is really good and, as you said, really nice crunch on the outside and the
22:14soft inside, I think is really, really good.
22:16I'm not a fan of the pot on the side. I like the textures. I don't think there's enough acidity.
22:21It all depends on where you aim your spoon.
22:23Mm-hm.
22:24Because you can get one mouthful that's very different to another mouthful if you don't get the bit of crunch.
22:29I've got a couple of spoonfuls that are too rooty and too leaden.
22:31I find that potato foam really gloopy and really sticking to my lips and I don't like the texture of
22:37it.
22:37If I ate all of this as a starter, I'd need to go for a lie down before I even
22:41got to the main course.
22:43Well, sadly, we've got fish, mains and dessert to go yet.
22:46No sleeping for you just yet.
22:50Oh!
22:52Fish is next.
22:53No time to stop, is there? It's just like...
22:55Next!
22:57Ash continues to baste monkfish with caramel fish sauce and is taking a risk with one of her other elements.
23:04Yeah, I'm doing my sauce like an absolute ****. I'm doing it at the last second.
23:09It's nicer when it's just done, so keep me in your thoughts and prayers.
23:13Our first fish dish of the day is silver screen solstice.
23:18Barbecued monkfish, buttermilk, beurre blanc, spiked with green chilli and lime, black garlic oil, cauliflower and black garlic puree and
23:26caviar to finish.
23:27Ooh la la.
23:28This dish honours the Electric Cinema in Birmingham.
23:31Until its closure in 2024, it was the oldest working cinema in the UK, first opening its doors in 1909.
23:38The monochromatic feel of this dish is mirrored in the decor of the Art Deco Cinema.
23:43Alison, have you ever been to the Electric Cinema in Birmingham?
23:45I have been to the Electric Cinema and in fact we had a screening there once of a television film
23:50that I made in Birmingham.
23:51It's the only thing I've ever shot in Birmingham, which was called Toast, which was Nigel Slater's.
23:57Story.
23:57So good memories of the Electric Cinema?
23:59Yeah, really good memories, beautiful cinema, really beautiful.
24:01So I didn't know it was closing, and that makes me quite sad.
24:04You got an eight for this delicious dish.
24:06I did, yeah.
24:07What was Spencer's feedback for you?
24:09He did mention maybe adding another veggie element or something pickly to it.
24:13Yeah.
24:13I'm not doing that, I'm sticking to my guns on this one.
24:16Stick to your guns, because that balance is really key actually.
24:18It's on a nice edge.
24:20The fish is done.
24:22Carver, not at the last second but towards the end of the last second.
24:25I'm going to heat this up really slowly.
24:28She warms cauliflower and black garlic puree.
24:31The worst thing that could happen to me is that it catches.
24:34Adds green chillies to the buttermilk beur blanc.
24:36You know what, I think it's there.
24:38Okay.
24:38Before warming through and adding lime juice for acidity.
24:43Chef, you have five minutes to the pass.
24:45Yes, Chef, thank you.
24:46Ash's monkfish is rested and ready.
24:49You happy with the croissant?
24:51Yeah, really stoked.
24:52I love how much you love your monkfish.
24:55Okay, let's get this going.
24:57Did you make any changes to this one?
24:58No, you know what, I just stuck to my guns.
25:00I believe in it.
25:01That's the most important part.
25:02Cauliflower and black garlic puree is first.
25:05That puree looks so silky.
25:08Thanks.
25:09Buttermilk beur blanc with green chillies and lime.
25:12This dish feels so luxurious to eat.
25:15Yeah, there's a touch of luxe, isn't it?
25:17One minute to the pass, Chef.
25:18Might just need one extra minute.
25:20I just want to be really careful here.
25:21Get it absolutely right, definitely.
25:24Not stressful at all.
25:26Barbecued monkfish glazed in a caramel fish sauce.
25:29Oh, and then there's the caviar, of course.
25:32Lastly, black garlic oil.
25:34I didn't really want to offer to do this part, so...
25:37Yeah, I wouldn't have let you.
25:39Especially with your shaky little hands.
25:40Yeah.
25:41Okay?
25:42Okay, let's rock and roll then.
25:45The dish is presented on film canisters.
25:49Mighty fine.
25:50As it sits is how the judge is going to receive it right.
25:53Thank you very much.
26:09Wow.
26:09The black and white thing is really coming through, isn't it?
26:19I feel like there's lots of elements of flavour in there
26:21that want to come out, but I'm not really getting them.
26:24Yeah, I don't know really.
26:25It's just, it's not really speaking to me.
26:26Am I wrong?
26:27I mean, the word on there, it says spiked with green chilli and lime.
26:30And there's a spike, there's a little punch, there's a little jab
26:34of that kind of heat that comes through that raw green chilli kit.
26:38Yeah, I love the sauce.
26:39I think the sauce is the best thing about the dish.
26:41It's fantastic.
26:41The sauce, I also think is absolutely amazing.
26:44I really, really like it.
26:45As you said, it says spiked and it's exactly what it is.
26:48It's really nice.
26:49How fascinating.
26:49Yeah.
26:50I thought the sauce was exquisite.
26:52I found the puree a little bit too much because it felt a bit intrusive.
26:58My issue is probably the barbecued monkfish.
27:00Mine is slightly overcooked, it's not hot enough and it hasn't got enough barbecue flavour.
27:04I agree, I got a couple of really nice bits of barbecued monkfish that the flavour came through,
27:09but other than that, it was overcooked.
27:12But monkfish is hard to get right because it's such a meaty fish.
27:15If you go a little bit that way or a little bit that way, it's wrong.
27:18This is just a tad to have done, I think.
27:21The appearance was fantastic.
27:23The black and white look, I thought was really well achieved.
27:26In terms of sticking to the brief, I don't think you can do much better than that.
27:29I genuinely believe this is a great dish in the making.
27:31The first edit of something fantastic.
27:37Nikita adds fermented chilli sambal paste to cucumber, green mango and shallots.
27:43This was a bit I was most worried about because it's fiery.
27:46Like, properly fiery.
27:49I don't know how Lorna is with spice.
27:53Spicey.
27:55Have you noticed I hate stopping?
27:57All chefs hate stopping, don't they?
28:00Nikita's next with her dish, Draft of Living Death.
28:03Inspired by Jim Broadbent, who plays Professor Slughorn in the Harry Potter films.
28:10It is a pan-fried halibut with fish head-inspired curry sauce.
28:15Garnished with fried okra and baby aubergines.
28:17Served with a cucumber and raw mango sambal salad and stuffed chilli and with liquid luck, a lime leaf oil.
28:27These are my chillies for my fish dish and I'll stuff them with the coconut filling and then batter and
28:34fry them.
28:36And what is your score for this Nikita?
28:37I scored a 10 for this.
28:38The first 10 that Spencer Metzger has ever given out on a British menu.
28:42That's, yeah.
28:43Are you making any changes?
28:45I am not making any changes.
28:47So execute, execute.
28:49Another 10, thank you.
28:50That would be nice.
28:52Okra is deep-fried to give the dish texture.
28:56We are in our cooking styles.
28:58Pre-polar opposite.
29:00Yeah.
29:01Filleted halibut is fried in butter and curry leaves.
29:04Mmm.
29:05Smells so good.
29:07Fried okra and aubergine are first.
29:11Next, pan-fried halibut.
29:13Ooh la la.
29:14Micro-purple shiso leaves.
29:17You've got nine minutes, chef, but you're looking...
29:19I'm gonna be early.
29:21Fried chilli stuffed with coconut potato and spices, top sambal.
29:27Say when?
29:28Like, there.
29:29And fish head curry sauce is bottled.
29:37Send it, chef.
29:38Service, please.
29:39Say the word.
29:49All of it, yeah?
29:50That was a bit scary.
29:52Argh!
30:01It's spicy, but I likey.
30:04It's like, it's hot, but I love it.
30:07That sauce.
30:08Oh, I love that sauce.
30:10Guys.
30:11I think that the fish is perfectly cooked the halibut is exquisite it's really delicious
30:15I love halibut anyway it's probably my favorite fish and this is really done well my halibut
30:20actually was a little bit overcooked I think because it sits there with the lid on I think
30:23the flavors are great I do think that the heat is maybe ever so high if you eat a lot
30:29of the
30:29samba and a lot of the stuffed chili the chili's a little bit too hot for me but but kind
30:33of
30:33delicious so yeah I really like it I think it's really I think when you get everything together
30:38I think it balances everything really well it doesn't quite work as a complete dish just yet
30:43for me but that might be my fault because I didn't put all the things together properly no I mean
30:47I
30:47sort of admired the ambition of the theatricality but if it's a performance I want to watch the
30:52performance not feel that I have to participate in it and try and get it right you don't like
30:56audience participation Nikita will serve her main course first oh my days she sears pork chops adding
31:11butter and curry leaves a stage she missed out when she last cooked it for Tom Shepard that is just
31:17the
31:17love I didn't get to give it yesterday I'm so happy I get to give it to it today it's
31:24in I've given it
31:25the love hello darlings oh Andy hello hello miss Alison Owen hello hello still got a tingling in my
31:34mouth of heat and chili and warmth and dancey palette it's really interesting and delicious food very very
31:41good morning interesting detail in these dishes Lorna you can really see the personalities of the chefs
31:46coming through in them and just certain little lots of ingredients that really help enhance
31:50everything and have that flavor throughout I think it's really interesting and how you feeling Mr Wang
31:54that chili is riding really nice in my mouth right now I'm feeling very happy a lot of boldness and
32:00the choice is being made I think it's a really really good week Alison how do you feel the chefs
32:04are connecting to these stories they're trying to tell yes it's funny you can actually see the
32:08comparison between dishes and drama films you see like some of the dishes are more like an ensemble
32:14movie where every ingredient is working together with the others to create the whole and others
32:19are much more like a great starring vehicle where one performance is taking over the dish what makes
32:23you choose a script I always choose a script if it really speaks to me personally if it comes to
32:28fruition it's something that I would go across the street and pay money to watch yes it's about
32:32just making you feel something god damn it these dishes are definitely making me feel something Tom I'm
32:40really excited by these chefs from the canapes onwards it's been you know great cooking good
32:44ingredients big flavors super excited for the afternoon before Ash gets on with her main course
32:51she rushes to set tempered chocolate for her dessert be very gentle and don't rush it messy job this
33:00time will tell on to her main course and Ash refines duck fat jus gras sauce it's basically there I'm
33:11adjusting the seasoning now Nikita's centerpiece a braised pork cheek pie with chart masala comes out of
33:18the oven to rest almost drop my fire almost but didn't how she's first heart attack today hey chef hi
33:28yeah it's the big one yeah how much did you score for this I scored an eight an eight for
33:33dinner at
33:33Pemberley the best part of the feedback is that he said it had a 10 in it yes my pie
33:38was a bit wet
33:38I've tightened up that mixture still keeping the flavor and then I just need to cook my pork correctly just
33:45need to cook your pork right and I've cooked pork a billion times and they've been perfect of course
33:50you could do it our first main course today is called dinner at Pemberley and it's a roasted pork
33:55tomahawk barbecue pork belly pork cheek pie sweet corn chef do spiced carrots cabbage potato petty green
34:05chutney served with a pork and Madeira sauce and this is supposed to be a romantic dinner celebrating
34:11period drama Pride and Prejudice starring Keira Knightley and Matthew McFadyen the iconic house
34:16of mr. Darcy Pemberley house was filmed at chatsworth house in Derbyshire love a bit of pork
34:21me too that sounds a lot of pork is coming our way oh right up my street this is literally
34:27a cheeky pie
34:30this is the carrot masala yum that just needs to go in the oven she fries sweet corn and potato
34:37pettis it's nice and crispy and cars are rested pork chop hey I cooked the pork nicely all right
34:49it's the big one that was scary potato pettis masala carrots and hispy cabbage are dished up five minutes
34:58to the past chef we how's your pork pork is perfectly cooked yes first green chutney sweet corn chef dough
35:06topped with fried curry leaves yeah that sauce boiling yeah and then you know I know the drill next slices
35:15of
35:15barbecued pork belly and pork chop ready to go oh looks great look at that finally a pork and Madeira
35:27sauce
35:30service nice come grab the tool oh it's about to say oh my goodness the pie that would have been
35:38so funny
35:42in through the nose
35:58we're just gonna have to go messy I'm afraid guys
36:07Tomahawk's perfectly cooked with a bit of pinkness going through it so tasty so flavorful I'll tell you
36:12what my favorite part is is the pork belly I think it's very very good I love the season on
36:16the outside
36:16it's got nice saltiness to texture of it's perfect I love the spicing on the carrots the kind of freshness
36:22that the chutney brings and the cabbage as well not overly keen on the potato I love the South Asian
36:29flavors I run through
36:30the whole thing it's subtle but it really really works it's a really wonderful beautiful take on roast pork and
36:36a pork pie
36:37downfall is it when you're cutting the pie that it is a bit of a mess I think we very
36:40difficult at a banquet to give
36:41everyone their fair share of pie but as far as the pork goes it's delicious you've got classic flavors you've
36:48got cabbage
36:48carrots and roast pork but actually it's elevated into something new people want the same thing they
36:53want something familiar but with a little bit fresh it's exactly this is exactly what this is this Sunday
36:57lunch as you know it but not as you know it with a different spin on it every single element
37:02you know
37:02and it's familiar but it's different it's a real play on what is a British classic that's taken yeah
37:06to new flavors I love it I think it's a great dish a couple of little tweaks this is most
37:11definitely
37:11banquet worthy for me it's ashes main course next roasted duck breasts are finished on the barbecue
37:21but I get the brownie honey in there she based mushrooms in a honey and sweet glaze hi Andy I
37:29didn't chef these yeah deep in the thick of it even the thick of it this was a nine what
37:35was this
37:35dish called this dish is called a dream with a name within a dream it's a little red sauce why
37:41wasn't it 10 the link to the brief seemed as if you maybe if you hadn't seen the film it
37:46was a bit
37:46tricky but I've mitigated that by adjusting my props accordingly on the plate itself the nectarine
37:52needed a bit more a bit more punch says it got lost a little bit so I'm adding a chardonnay
37:56gastrique
37:57something to cut through that richness and all of that beautiful duck up next we have a dream
38:03within a dream which is duck breast roasted on the crown glazed with Birmingham honey and soy
38:08comfy legs whipped into a rillette covered with a celeriac crisp celeriac bread sauce a skewer made
38:15with the duck heart duck liver and king oyster mushroom barbecued mataki mushroom nectarine relish
38:21and a duck zougra this dish celebrates visual effects supervisors Peter Bebb and Andrew Lockley
38:27from Staffordshire for their academy-winning work on the film inception its presentation is inspired by
38:32the dream world they created a dream within a dream an mp3 player within a box once you hear this
38:38music
38:39prepare yourself for the duck dish that will bring you out of your dream within a dream Alison's already
38:45surviving in the dream before service ash attempts to turn out tempered chocolate eggs ready for her
38:52dessert but they're stuck I think I know where I went wrong because I rushed these looks like the
39:00chocolate's settled on the bottom leaving her no choice but to do them again but with service looming
39:06she needs to concentrate on getting her main out this is the least of my worries right now finishing a
39:12celeriac bread sauce I know if I panic then it's all over and torching duck breasts to give them a
39:19final char Ash it's go time seven minutes to the past chef are you getting on all right yes I'm
39:27on
39:28track tax Andy don't any help Ash I'm motoring I'm motoring yeah I'll just stare into my shoe then yes
39:33sweet first is honey and soy glazed duck breast nectarine relish duck leg confit rillettes a couple
39:42of bits of time on the nectarine for me please mate one minute chef one minute I'm gonna need an
39:48extra at
39:48least one potentially okay barbecued my attacking mushrooms celeriac bread sauce an offal skewer and the
39:58duck leg is topped with crispy celeriac and a job of jus gras sauce oh it looks good service please
40:36it doesn't really have anything to do with the brief aside from the bear music and the top but I
40:43think it's
40:43mostly delicious I love the confit rillette I think the sauce is really nice and the time that comes
40:48through on that gravy things really lovely for me the issue is the main piece of duck which is a
40:52bit big and a bit dull
40:54I love the duck rillette the barbecued mataki is really nice meaty barbecue roasted really love the
41:00flavor that not so keen on the bread sauce and for me the ducks a little bit overcooked I'm not
41:06a big
41:06fan of the dish if I'm honest I like bits of it I think the react really nice I like
41:10the texture and
41:11the crispy celeriac on the top not overly sold on the skewer nectarine chutney is really yummy the issue of
41:17this dish is there's six or seven elements that we all like different parts of it I absolutely love the
41:23skewer the flavor of it I think is fantastic but we've got lots of different elements that are sat
41:29there as separate pieces it's not quite in synergy it's not connected but also somehow quite a lot going
41:35on and not enough going on at the same time and like Phil says I think the chef kind of
41:40gave up on the
41:41connection to the brief this plate of food you would never associate with the movie no no if you were
41:46in
41:46a pub quiz trying to guess which movie it was you'd be there a long time really
41:54it's straight on with pre-desserts and Nikita starts her dish with an Indian lemonade flavoured
42:00Pani sorbet I'm gonna spray my boobs quick yeah Ash's yogurt mousse is coated in pink velvet cocoa
42:07butter you have three minutes to the past she fills yogurt mousses with a raspberry and rose gel and
42:14tops with a fresh raspberry and after adding dried mango Nikita finishes hers with a yogurt foam I'm ready
42:22all right chefs we're ready for you thank you okay service service please
42:41thank you so far pre-desserts we have unveiling beauty yogurt mousse raspberry and rose gel sprayed
42:48with pink velvet cocoa butter celebrating Brummie legend Dame Julie Walters and her role in calendar
42:53girls as a WI member I love the yogurt mousse just all the other flavors that come with it don't
43:06quite
43:06give it enough contrasting kick I think it's quite savory almost yeah I'm not I'm not too sure about it
43:12if I'm honest with you it's quite heavy and thick and I don't know if it prepares you for dessert
43:18this is
43:18kind of like more richness on richness and we also have half-time refresh nimbu pani sorbet yogurt foam
43:26and dried mango Lester's a Parminda Nagra plays Jess the leading character in Bend It Like Beckham
43:41this I absolutely love the yogurt foam I think it's great and I love the chewy bits of mango I'm
43:47a
43:47little bit unsure of the cumin in the sorbet I don't think I like it but then I want more
43:52of
43:52it and I can't say whether I like it or not you can't stop eating this one yeah and even
43:56as I'm
43:57sitting here and I've put the lid back on I'm thinking if I take that lid back off yeah I
44:00might
44:00have another spoon it's not that complex but it's clean it's refreshing and it most definitely has a
44:04bit more punch than the other one so clever so delicious so refreshing and it's what you want
44:09after all that richness that we've just had we got a lift up which one we prefer I do love
44:15the
44:16football but I think that yogurt mousse is very special it's the last course of the day how are you
44:25feeling Ash you just don't know what they're thinking do you it's so hard I'm not having four
44:30completely different people exactly and with Ash's chocolate eggs failing on the first attempt she's
44:36pushing to get a second batch finished in time sure and and has moved to the cooler prep kitchen the
44:43ambient temperature in there is almost 14 degrees higher than it is yeah chocolate likes 18 ish degrees
44:50it's currently 20 and yeah so I've got a much better chance of having a little bit of success
44:56Alison you've worked with some incredible superstars like Cate Blanchett Anthony Hopkins
45:02Daniel Craig I mean who's got the biggest star aura about them Daniel I sort of knew before he was
45:09Bond for a long time so I'm not starstruck I but I would say that Tom Hanks is like hello
45:16yeah
45:17that's pretty big he's a real star and he's he's he deals with it so gracefully and he's also just
45:24one
45:24of the nicest people you could possibly I know it's a cliche but not everybody is nice actually
45:27Tom is genuinely fantastic I just got like lots of things to bake you know really Nikita is serving
45:35first Tom suggested doing more of a soak on the sponge so I'm doing exactly that all right chef
45:42last one last one you ready this one's a real push looking good it's okay these aren't as neat as
45:48they were yesterday you've got the GBM handshake yeah you scored in eight beginning of the end the
45:53feedback was mostly about sweetness yeah I'm upping the salt also adding like some salted peanuts through
46:00the ice cream this dish celebrates Wes Anderson's Grand Budapest Hotel starring Ipswich born Ralph Fiennes
46:07and the scene where his character orders shoe buns from a patisserie to be delivered to prison
46:11the chef will visually recreate that dish visual recreation of a Wes Anderson movie a lot of
46:18praying food he said it's a big ask isn't it yeah Nikita adds the finishing touches to her shoe bun
46:26icing
46:29before baking twill doily bases this is the biggest push of the day oh and this one
46:48three minutes to the past chef a change to her original dessert she swaps a base of peanuts for
46:54chocolate ganache and banana you happy with your twills I am happy with my twills yes like a good
47:00amount of peanut in each like little bite right yeah okay you've got one minute to time I'm gonna need
47:06an
47:06extra five I think to five all right largest shoe is filled with jaggery ice cream with the addition
47:12of salted peanuts don't panic Nikki so you're right yeah the Midland smallest shoe are filled with
47:20banana custard and ganache all right we need to go now let's go yep okay let's go yes service please
47:34all right grab it all last one great one two three oh oh wow oh my goodness
48:09the impact at the start of you taking the lid off it all collapsing straightaway tada like it does feel
48:14like you're in the film I love the crunch and the nuttiness from the peanuts the twills really crunches
48:19real shoe pastries very well made the shoe buns themselves I think are really really good crispy and
48:24crunchy my problem is the banana and the ganache on the bottom of the plate is just like cold banana
48:31and a bit of chocolate I enjoyed it all but I feel like um I don't know how to describe
48:36don't feel like
48:37I'm overall satisfied by it but I do like it and think it's well made I think incredibly well made
48:41I
48:42think it's a real showcase of clear technical skill I mean I thought the flavors were delicious others
48:47really really really nice I loved everything about it so much that I feel unaccountably loyal and cross
48:53with anyone who's criticizing tiny bit because it's so beautiful look at it it's just the colors little
48:59doily the tower this really is I think the first dish of the day that is so connected to the
49:06brief it
49:06could be in the film chapeau yes hats off I mean it's really fantastic ashes dessert is the last dish
49:15of the day and with one failed attempt at the centerpiece a tempered chocolate egg very very fragile
49:22little egg just like me she's relying on this batch as it was her highest scoring dish of the week
49:30that went out smashed it and now we have second city Easter egg gold sprayed white chocolate Easter
49:41egg filled with passion fruit curd vanilla mousse toasted for your teen and like a typey pastry nest
49:48this dish celebrates Steven Spielberg's film ready player one where many of the scenes were filmed in
49:54Digbeth Birmingham during the film there was a quest to find the Easter egg in the virtual reality space
49:59called the Oasis this chef has recreated that Easter egg white chocolate and passion fruit they
50:05are two flavors that if they're not right they fight mm-hmm it's just a scary one admit also white
50:13chocolate it's very difficult to work with the big fat 10 big fat 10 or three a big fat 10
50:19today as well
50:20you'll be really good to get that same school when changes chef no no no none at all a bit
50:25of a
50:26problem with your chocolate I rushed it earlier yeah and chocolate can sense fear and you just
50:32can't rush preparation yeah chocolate eggs are filled with vanilla mousse I've got to change my pants
50:40straight up this oh and passion fruit curd oh you're so calm I'm so jealous oh you sure I have
50:54to
50:54stand and watch this part no you can go away it's actually better if you do
51:05they're finished with edible gold spray vanilla mousses first then kataifi nests
51:14passion fruit curd and foyatine three minutes Ash I'm gonna need extra time please okay
51:34okay okay let's go all right let's go really carefully with these let's go guys service please
51:49oh guys genuinely really proud of you both honestly
52:04they all look scared don't they did it did it did it did it did it did it did it
52:10did it did it did it
52:29I love it I think it's great I really really like it I think that maybe the white chocolate is
52:34ever so slightly a little bit thick but other than that I think it's really good sir I think this
52:40kataifi nest is fantastic it's buttery delicious it's managed to stay crispy the filling there's
52:46just too much of it it's a big old dollops of gloopy cream for me but I don't like cream
52:51eggs but the
52:52red button I don't like sorry I don't hear that right I don't like a cream egg too too much
52:57group I
52:58think if I hadn't eaten so much today I would eat it all hmm actually I don't think I'd be
53:01able to eat
53:02the whole of this even without the day of eating but it is yummy so it's very well done I
53:07think it's
53:07a technical ability as well yeah the white chocolate you said that the white chocolate is
53:11hard to temper but would you say they've done a pretty good job they've done a great job they've
53:14done it really nicely it's got crisp it's got crunch on it it's got texture the flavors are
53:20delicious I really really like the vanilla mousse I think it's delicious I think that's like a proper
53:26winner I say it's a very very good dish that's the most hectic like few hours of my life I
53:35reckon
53:36I've got some more lines a few more grace it's been a pleasure to share in the kitchen likewise
53:44should we do this should go get the results okay let's let's do it
54:04welcome chefs I've been with you all week it's been an extraordinary week chefs and the way you
54:10carried yourself in the kitchen has just been an absolute joy so thank you both yeah we've had a
54:14wonderful day in here I mean it was super interesting it was clever inspired it was
54:20cheerful it made a smile you know there was some great cooking in there and with that I want to
54:25know
54:25who cooked second city Easter egg chef I mean for me that was just such a beautiful dessert it was
54:31rich
54:32it was indulgent I scored it a nine it was a great dish thank you very much appreciate that so
54:37Nikita
54:37that means you made beginning of the end you really set yourself a high bar choosing a Wes Anderson film
54:43to replicate but you smashed through that challenge and it tasted fantastic as well so well done thank
54:48you so much I was trying to be judicious and precise but I lost the plot on the last course
54:53I had to score
54:54you both a 10 because there was no no other no other way to do it in my view but
54:59look we're not
55:00going to make you wait any longer I mean with scores like that Andy knows what they are and she's
55:04got the
55:04results the winner of Central and East of England by only four points that winner and going through to cook
55:14at finals is Nikita
55:24Nikita well done
55:42because I mean I learned so much this week from my watch yeah I mean but it was outstanding cooking
55:49and that pork dish that main course was it was phenomenal I thought it was a beautiful bit of
55:53cooking well done chef thank you so much yeah Nikki you really needn't be in shock because the halibut
55:58curry dishes was delicious I felt like I was back in Malaysia's absolutely stunning and that stuff
56:02chilli was so clever and so effective yeah well done thank you so much
56:06commiserations Ash you've cooked so well today it's been really really good and I
56:10absolutely loved your starter dish the balance the textures the flavor of it I give it a nine I
56:14absolutely loved it thank you very much yeah brilliant brilliant cooking and thank you for
56:18letting me be a part of it it's just been such a privilege I've been you know teased and
56:22entertained and surprised but ultimately satisfied just chapeau brilliant oh Alison
56:30thank you so much for coming it's been a joy to have you here please come to the banquet
56:35I'm there absolutely chefs once again thank you so much congratulations Nikita commiserations but
56:42also congratulations because you've literally cooked your socks off but yeah it feels like it
56:49well done stunning I can't believe that just happened never more worthy opponent I've ever had like she's fantastic and
57:07I really now just wanted it to go all the way through
57:11Ash I watched her all day and she's so amazing and so I just don't I don't know I am
57:18so overwhelmed by it this didn't happen like accidentally like I've worked my socks off for this and for it
57:25to pay off it's just it's just amazing
57:29wow I told you there was some stunning food on the way didn't I every single one that came into
57:34that
57:34room was exciting and it was clever and it was thoughtful and it was it was delicious in the end
57:40Nikita just won out I mean four points is nothing when you think it's something that close all the way
57:45through there was some great cooking ashes sauce for that fish I thought was outstanding do you know
57:50what it was I think it was just that main course dish that that one course just just pipped it
57:56and then
57:57in her dessert I mean it was magic it's rich and so stunningly beautiful congratulations to Nikita
58:03though what a chef what what a talent I just feel like we've discovered two really extraordinary chefs
58:09I'm really happy to see Nikita through to finals and we're gonna bear Ash in mind I cannot wait to
58:14see
58:14that pork pie again oh my god I mean you deserve everything that's coming your way you're so talented
58:21it's been a pleasure it's been so nice cheers cheers mate good luck in finals not that you need it
58:55you
58:58you
58:59you
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