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00:00Help! It's a code brown!
00:03Oh my gosh, Phil, is that you?
00:05I was told to do a deep dive on chocolate in preparation for dessert's day
00:09and I think I took it a bit too literally.
00:11We'll get you out in no time at all.
00:13However, you've got to leave room for pudding.
00:15It's just so good, though, Tom.
00:17Make-up, wardrobe, we need you on standby.
00:19There's been a chocolate incident.
00:21It's happened again!
00:24Today, the chefs must impress author of the Oscar-nominated film,
00:27Chocolat, who will taste sweet victory.
00:34Today is the last chance to win a spot on the menu.
00:38Dare to be brave is the motto.
00:40We're looking for a glorious dessert to end our banquet,
00:44celebrating the British movie industry
00:46at Liverpool's fabulous St George's Hall.
00:53Scotland's Ori has already bagged the starter.
00:55Well done, Chef.
00:58And Wales' Corin pipped Central Region's Nikita to the post with fish.
01:04That's been the aim all along.
01:07Incredibly frustrating.
01:08So I'm just going to go for it and try my best today.
01:11Then the main course went right to the wire.
01:14It does all come down to points and all three of you have exactly the same.
01:22Nikita missed out yet again along with Jamie, this time to my wild card, the North-East Cow.
01:31It's also the last chance for North-West Jack, London and South-East Josh, Northern Ireland's Lawrence and South-West
01:39Kieran.
01:41I really want to get this one through, so I'm attacking the day.
01:45Good to finish the week strong, I think, with the dessert.
01:47Our exacting judges expect to be wowed and there can only be one winner.
01:53Cooking the dessert is...
02:11Final day?
02:13Yeah.
02:13So who scored highly in dessert?
02:15I think I got seven and two eights, but I would quite like it.
02:18I'm sure everyone's going to come in all guns blazing today.
02:21Any tens?
02:21I think I got a ten and a couple of nines.
02:23I think I got a nine and a couple of eights.
02:26I think Kieran's got a really strong dessert today and I think Corin's really good at pastry,
02:30so I think they'll be the ones to watch.
02:32But Tom hasn't yet played his wild card, so is he going to play it today?
02:37Nothing like a bit of sugar to pick me up, so I'm looking forward to today.
02:41Well, they're about to find out.
02:43As head judge, culinary supremo, champion of the hospitality industry,
02:49with three Michelin stars to his name, Tom Kerridge is approaching.
02:55Along with a trailblazing chef, the only woman to hold a Michelin star in Scotland,
03:01Lorna McNee.
03:03And comedian, sometime actor and committed greedy guts, Phil Wang.
03:09What a day yesterday. We're looking at the complete menu here.
03:13Well done, Cal.
03:14Then what are we looking for for dessert? Because it is dessert day.
03:17Are you ready for lots of sugar?
03:19Yeah.
03:20I remember Corin's being very nice.
03:22There was Kieran's tart-tan dish.
03:24And then also Nikita had that beautiful kind of perfeteral tower.
03:27I mean, I gave out two perfect tens and that was to both Kieran and Corin.
03:31I mean, it would be amazing if a couple more of them can push us into those difficult decisions again.
03:36Anyone made any big changes to the dessert?
03:39I've made a lot of changes.
03:41Yeah.
03:41I'm hoping to get their scores up.
03:43I think Nikita cares really deeply about getting to the banquet,
03:45so I think she'll be gunning for the dessert, especially.
03:48So, Kieran, are you feeling confident?
03:49Yeah, I kind of, I like making my dessert.
03:51I think it tastes good and it's something that's quite enjoyable.
03:54Corin has done really well, Kieran's as well.
03:57There's a lot of big scores out there.
03:59I'm really excited to start trying them and see what we get.
04:01If they all put it off, I imagine today is going to be very, very tight.
04:05Let's go see where we're up to and who's cooking first.
04:08Yeah, sweet.
04:09Nice one.
04:12If I can just squeak a few of those nines up to a ten,
04:15then I think I'll be in a good position.
04:17Biggest rival in the kitchen today, all of them.
04:22I would love to get this dish to the banquet
04:23as I would have loved to get any of my dishes to the banquet.
04:29Morning.
04:33Good morning, chefs. How are you all feeling?
04:36Very well, thank you.
04:37Raring to go.
04:38So, chefs, as you know, both myself and Andy had wild cards
04:42to pick somebody to come back,
04:43and Cal, who won the main course yesterday,
04:45was in fact my wild card for dessert.
04:48But he's decided to focus on the banquet with his main course
04:52and step out for this one.
04:53So, it is down to the eight of you.
04:56Kieran, you had a high-scoring dessert.
04:59You looking for this one?
05:00Yeah, I think it's probably my best chance.
05:01Corn, yours was also high-scoring.
05:03Do you want another name on the blackboard?
05:04Yeah, that's what I'm here for. I'm going for it.
05:06All right, well, first to cook will be Ori, Kieran, Jamie and Josh.
05:11So, best of luck, guys.
05:13Good luck, chef.
05:14Good luck. Have a good one.
05:16Which means the rest of you will cook second.
05:18Best of luck. Looking forward to it.
05:20Good luck, chef.
05:20See you in the kitchen, guys.
05:27I'd like to say there's a job that I'm getting on first today,
05:30but it's all the jobs I'm getting on first.
05:33So, this is just my rhubarb sorbet base.
05:38Making the chocolate loose from my dessert.
05:40I'm obviously first up today, so that's one of the big things,
05:43is getting it up to the right temperature.
05:47Just need to nail the texture on the tatan.
05:50Make sure you've got this kind of chewy outside layer,
05:53but a really nice, soft, fudgy inside.
05:56Kieran was allowed to make in advance his extra buttery,
06:00super flaky puff pastry as it takes over 24 hours of rolling and resting.
06:06It's got butter and flour on it.
06:08Chilled butter is repeatedly encased in the dough.
06:12Now it just needs a few final rolls before baking.
06:18Joining the judges today, multiple award-winning author Joanne Harris OBE,
06:24who penned the worldwide best-selling novel Chocolat in 1999.
06:29It became a box-office smash the following year.
06:33She's now written over 30 books across many genres.
06:38Hi, Joanne. Hello.
06:40Phil, lovely to meet you. Great to meet you too.
06:42Hi there, Lorna, nice to meet you. Lovely to meet you.
06:44Hello, Joanne, nice to see you. I'm Tom.
06:46Please jump in and have a seat. Welcome.
06:48We're coming to the end of a bit of an eating marathon.
06:52So we've got eight puddings coming our way,
06:55so I hope you've turned up hungry. Always.
06:58Big fan of desserts? Big fan.
07:00Good, good, good.
07:01And food and cooking is a big thing, a big part of your life?
07:03Yes, I think I was lucky.
07:05I had two sets of grandmothers who were very enthusiastic cooks
07:08and I liked to hang around in the kitchen watching what they were doing.
07:11Were you a big home cook?
07:13I'm much better writing about food than I am actually making it,
07:17but I do like cooking.
07:18Do you have any particular cuisines and food that particularly excite you?
07:22Well, I was brought up with French cooking
07:24because half of my family is French,
07:26but I also really love Asian cooking, Mexican cooking.
07:31I'm a big fan of anything with chilli in it.
07:35With his chocolate mousse made, Ori's now working on his vanilla ice cream.
07:41Oh, my God.
07:43Go on, mate.
07:44Tried to pour this in like an absolute idiot.
07:47Melling together butter and the sugars, all the gingerbread puree and a Jamaica cake.
07:53Both Josh and Jamie are serving desserts infused with the same warming spice.
07:59A lot of ginger going on, no?
08:01Yeah.
08:01What are you doing?
08:02Uh, Jamaica cake, gingerbread puree, ginger and lime gel, loads of ginger.
08:06What about you?
08:07Rhubarb and custard, basically.
08:08Yeah, delicious.
08:09Warm, gooey, brown butter parking, poached fruit,
08:12nice, like, aerated ginger custard and then crumble.
08:15Lovely, isn't it?
08:16For his tart tartans, Kieran's cooking down apples in caramel sauce.
08:21Oh, it's the beautiful apples.
08:23Yeah, caramelising nicely.
08:25So, we've got a 10 and 2.9 you scored for this.
08:28It was a brilliant, brilliant dish.
08:30And Tom absolutely loved it.
08:32So, how are you feeling about it? Feeling confident?
08:34Yeah, I feel confident.
08:35Just need to execute it the same way as I did before.
08:37You need to execute.
08:37What's the trick to getting this dish right?
08:41Yeah, just getting the apples perfectly cooked.
08:43That beautiful pastry of yours.
08:45Beautiful pastry.
08:46Just getting it all done in time.
08:49Kieran's puff pastry is rolled and cut
08:51before resting again in the fridge.
08:56You're a novelist.
08:58Are you excited to see how the chefs present story in their dishes?
09:02Oh, very much so.
09:02I think cooking has its own narrative, doesn't it?
09:05It has a beginning, it has a middle, it has a payoff.
09:08Speaking of film, Joanne, you wrote the sensational,
09:14worldwide, world-renowned, world-famous book, Chocolat,
09:17which was turned into film in 2000.
09:20What was that like?
09:21It was kind of thrilling, but I was a bit of a rabbit in the headlights.
09:23I wasn't really sure what was happening
09:25because the book had been such a bestseller
09:27and then the film came out so quickly afterwards.
09:30There was really only a year between them.
09:32I was just catching up with events.
09:34I was trying to remember that this was now reality,
09:37as opposed to me being a French teacher in a grammar school in the North.
09:42It was fascinating.
09:44I loved the process.
09:45I loved being on set.
09:46I loved meeting the actors and watching all the work
09:50that goes into making this thing that looks like effortless magic on screen.
09:57Bowl, I guess.
09:58Facts.
09:59Bit of reduced apple juice with a little bit of cider vinegar in it as well.
10:02Going to glaze the tatan.
10:05In the heat, Jamie scored two eights and a nine for his dessert.
10:10I'm looking really good so far.
10:11My crumble's just come out, letting that cool down.
10:13Rhubarb is poached and ready to chop.
10:15Got the parking batter resting.
10:17Sorbet's in the blastula,
10:18so I'm just waiting for all those last little bits to come together basically now.
10:22Josh scored two eights and a seven from the judges last time,
10:26his highest-scoring dish.
10:29What's that, your ginger?
10:30Gingerbread puree, yeah.
10:31Mmm.
10:32Nice, that.
10:33Someone's just blended loads of gingerbread, man.
10:35Yeah, it's basically what it is.
10:38Ori's chocolate mousses, now set,
10:40are ready to be coated in white chocolate and cocoa butter.
10:44I'm going to wrap you up again if you stay here.
10:49Do you need out?
10:51Yeah, go on.
10:52I've got a minute on it.
10:55So, Joanne, when you're creating characters and writing about them,
10:58how much does food come into that to kind of develop that character?
11:01Well, very often I think, how does this person eat?
11:04Do they cook?
11:05Do they eat with other people?
11:06Do they eat alone?
11:07Are there things that they don't eat?
11:09Do they eat from nostalgia?
11:11Are they interested in food at all?
11:13I think all of those things are ways of exploring a person's character
11:17and very often I do like people who like to eat and who like to share food
11:20and that says something about them too.
11:24Kieran's assembling his individual tart tatans.
11:28They're looking good so far.
11:29Pastries looking nice.
11:30Apples are nice and plump.
11:33All looking positive at the moment.
11:35Maybe too positive.
11:39So this is the ice cream, infused the milk with toasted cardamom.
11:46So that's just the butter and cream into the caramel, some vanilla.
11:49Just going to bring that up to the boil and that'll be the caramel sauce.
11:54OK, our first dessert of the day is coming from Ori, representing Scotland
11:57and it's called Happy Birthday Harry and it's a chocolate sponge cake
12:02with chocolate mousse and blackcurrant insert, vanilla ice cream
12:05and peat smoked whiskey caramel sauce.
12:08And it's inspired by the first Harry Potter film
12:11where the character Hagrid, who is played by Scottish actor Robbie Coltrane,
12:16delivers a birthday cake to Harry.
12:19Now I remember us having this dish and thinking technically it was great.
12:22I think the flavour profiles were just fighting just a little.
12:27Talk to us about your dish.
12:29Happy Birthday, Harry.
12:30Yeah, Happy Birthday, Harry.
12:32It's chocolate mousse, chocolate sponge.
12:33I changed the sponge from heather, honey and brown butter to chocolate
12:36because they said about it being more chocolatey.
12:38Yes.
12:39Tone down the blackcurrant in it a little and vanilla ice cream.
12:42What were your scores for it?
12:43Three eights.
12:44That's a pretty good score.
12:45Erm, yeah.
12:46It's my lowest one of the week though so I want to try and improve it.
12:49I mean, would you like your name on that board again?
12:50Why not?
12:53In homage to the Harry Potter movie, Ori now has to pipe Happy Birthday
12:58but spell it incorrectly.
13:01That looks great, mate.
13:02They spell it wrong in the film, do they?
13:04Yeah, they do, yeah.
13:06Oh, ****, I smell it right.
13:11This is actually Ori's ice cream.
13:13Mine's already out.
13:15Ori positions his chocolate mousses on chocolate sponge.
13:18Happy with ice cream.
13:19My dear friend here, Kieran, helped me.
13:22I will always help you.
13:25Can I get a hand from someone?
13:27Just put your finger there.
13:28Oh, they all come, eh?
13:29Everyone's so busy today.
13:31I thought you always cooked something.
13:32But now they need to soften before service.
13:36Ori, you have six minutes, chef.
13:38Yeah, I might need a couple of extra minutes just to make sure it's thawed OK.
13:45Whiskey caramel sauce goes into potion bottles.
13:48Real nice, that.
13:50Yeah.
13:52Ori, how's it looking?
13:53I'll go up with the time.
13:54I've got, what, one and a half left on the timer.
13:57Yeah, yeah, take it, take it and then come up there.
13:59You think it's going to be there, though?
14:01Yeah, I think it is going to be there.
14:02Yeah.
14:04OK, I'm ready.
14:05I'm ready to go to the pass.
14:06Marvellous.
14:08All of this on a tray, mate?
14:10Yeah, all of it on the tray, yeah.
14:12OK, service, please.
14:13It's one between two if you just carry them as straight as possible.
14:16Last one, Ori.
14:17Yeah, good to be done.
14:19It must be.
14:28To share, mister.
14:33Well done, chef.
14:34Hello.
14:35Hello.
14:36So this is cake and ice cream with caramel sauce.
14:39You can hear the popping candy.
14:42Whoa.
14:43I've been attacked.
14:44Enjoy.
14:47Happy birthday, Joanne.
14:53I mean, first off, it looks great.
14:55The way you untie the string, just like in the film.
14:57It's really fun.
14:58I think it's tremendous.
14:59I love the concept of it.
15:01I think visually it's incredibly appealing.
15:03Delicious, mate.
15:04It's fun.
15:04I think people would enjoy the banquet coming out in the cake box.
15:08The black iron filling really cuts through the thick, creamy chocolate.
15:11I think it's delicious.
15:12Yeah, I think he's absolutely got the balance right there.
15:15I think that this chocolate sponge definitely helps in the texture,
15:18the mousse.
15:19I feel like it is more of a dessert than it is a cake this time.
15:21I think the caramel is my favourite bit.
15:23With the whisky and like the little, little, like subtle bit of smoke.
15:26It's really, really lovely.
15:27The only weak point in it, I think, is the ice cream.
15:30Perhaps a little bit more milky and not quite as much vanilla.
15:34Not 100% keen on the ice cream.
15:36It's an improvement on what was already a great dish.
15:39Bang on.
15:40Lovely.
15:41Good start to the day.
15:46You're baking your cakes and taking them and sending them?
15:48Yeah, I want it to be like cookie dough so it's like sort of gooey and chewy.
15:52Yeah, it's still a bit like juicy in the middle.
15:58Kieran's dessert was the highest scoring of all the chefs in the heat with a ten and two nines.
16:04These are hopefully very nice tasting tatans.
16:08So our next dish is from Kieran from the South West.
16:12And his dish is Hay is for War Horses, which is hay smoked apple tart tatan using inverted
16:17puff pastry with a cider brandy cream, hay baked caramelised apple puree, hazelnuts, hay
16:23frozen sable and hay ice cream.
16:25This dish is inspired by War Horse, 2011.
16:29Partially filmed in Dartmoor and Devon, tells the story of Joey, a horse sold in the army
16:33during World War I.
16:34I'm a massive fan of classic dishes like an apple tart tatan and it's beautiful.
16:38And I love the layers of flavour that he managed to get with something that's so simple and clean.
16:43And the little dish on the side with the frozen sable was absolutely beautiful as well.
16:49Max, please.
16:50Pastry's cooked.
16:51Apples cooked.
16:52Nice colour.
16:56These look banging, mate.
16:58This is reduced apple juice.
16:59Yeah.
16:59We're just going to dilute the caramel that's on top with this reduced apple juice.
17:04I've got custard infused ready to go, sorbet's currently setting and everyone else is sort
17:09of coming together slowly.
17:11Josh and Ori finish the tart tatans.
17:14Kieran, you have six minutes, chef.
17:16Fantastic.
17:17And Kieran whips up a cider brandy cream.
17:21You're going to the banquet with this one, mate?
17:23I really, really want to go to the banquet.
17:25There we go.
17:27Next, he shaves frozen sable, a traditional French butter biscuit.
17:32What is that?
17:33This is the frozen sable.
17:35It's made with hay brown butter.
17:36It's obviously designed to kind of look like hay.
17:40The cider brandy whipped cream is served.
17:43And if one of you can put the tatans on the plates, and then I'm going to plate here.
17:47One minute, Kieran.
17:49One minute, chef.
17:51And the sable is topped with hay ice cream and garnished with hay powder.
17:56Just on the side here, mate.
17:59Careful, it's slippy.
18:00There you go, mate.
18:03See, that's why I'm not touching anything.
18:06Service, please, guys.
18:07Oh, Kieran, it looks beautiful.
18:08Well done, mate.
18:09Well done.
18:29Well done.
18:29This is wonderful.
18:31I love the way it's presented, but it's also really good combination of flavours.
18:36It's delicious, is it?
18:37So good.
18:38Good contrast in texture, temperature.
18:41I mean, the actual tartan is absolutely spot on.
18:44Mm-hm.
18:44When you bite into it, it's just so deep and rich and sticky, and it's got just the right amount
18:50of burn on it.
18:51The tartan is lovely.
18:53It's nice and chewy, it's warming, it's sweet.
18:56I think the balance in the dishes is perfect.
18:59Sometimes tartan is a little heavy, but what Kieran's managed to do here is create this beautiful, light, airy pastry,
19:06absolutely delicious apple, completely tied in with that cream.
19:10I think this is definitely Kieran's strongest dish that he's done.
19:13The frozen subley is genius.
19:15It's just a really nice addition to the ice cream.
19:18I think he's knocking on the door to write his name on the board.
19:20I would order this every time.
19:23Yeah, just put this in a feed bag and strap it to my head.
19:25Yep.
19:31Josh makes his mascarpone mousses, but Jamie's up next.
19:36I'm extremely happy with this, Parker.
19:39Soft, gooey, banquet-like, what you want, really.
19:45Parkin' perfected, Jamie fills moles with rhubarb sorbet.
19:50This will sit over the top of the cake, so with every bite you get a bit of everything,
19:53so it's more controlled on how the guest eats it, basically.
19:57Up next, we have Jamie's dish from the North East and Yorkshire.
20:02Rhubarb in black.
20:03Yorkshire rhubarb sorbet, warm Yorkshire Parkin, poached rhubarb,
20:08ginger biscuit crumble, and stem ginger aerated custard.
20:11This dish celebrates the film The Woman in Black,
20:13a chilling adaptation of Susan Hill's classic ghost story filmed partly in Yorkshire.
20:18This was so atmospheric when I heard it last time, wasn't it?
20:20It was properly spooky.
20:22It really did take us to kind of a spooky space.
20:24It scored really highly, but it wasn't perfect scores.
20:27I wanted more rhubarb flavour coming through.
20:31What is the trick to getting this one right?
20:33Making sure the Parkin's, you know, cooked for the last minute, really gooey.
20:36The balance of the ginger and the rhubarb, making sure the rhubarb comes through.
20:39It's refined grandma cooking.
20:41Are you making any changes?
20:42I'm going to up the rhubarb slightly.
20:43I've adjusted the custard so there's not as much ginger.
20:46Would you like to see your name on that?
20:48100%, yeah.
20:49I don't think anyone in this kitchen wouldn't.
20:52Do you think it's going to be a contender today?
20:55I'd like it to be.
20:56Here we go then, boys.
20:57What is the cake?
20:58It's like a brown butter ginger Parkin.
21:01Poached rhubarb is next.
21:02Plenty of juice and rhubarb like that.
21:04You want the juice to soak in?
21:05Yeah, I kind of want it to, like, soak it up a little bit.
21:08Sorbet over the whole thing so everyone gets the same amount.
21:12You've got just over three minutes to the pass, Chef.
21:14Yeah, I'm nearly there.
21:17Aerated stem ginger custard.
21:19And then this is just, like, a spiced ginger crumble base in there.
21:22So it's almost, like, blackout.
21:24And a rhubarb stem tops it off.
21:32Thank you. Service, please.
21:45Pretty spooky out, Joanne.
21:46It's actually quite a scary dish.
21:49I'm a little bit nervous about putting my spoon in.
21:58Well, you've certainly got more rhubarb, bud.
22:00Yeah, definitely.
22:01I think it makes it much more rhubarby.
22:04I think it makes it a little bit fresher, but it also brings out more of the kind of ginger
22:08flavours.
22:08I feel like it works really well together.
22:11It's much more punchy on the rhubarb, and I think that's great.
22:14I absolutely love that ginger cake.
22:17Ultimately, it's such an adventure to dig inside here and to find out what there is.
22:23The stem ginger kind of aerated custardy thing around the outside is a little lost.
22:29I love parking.
22:29It's up there with sticky toffee.
22:31I love it.
22:32It's delicious.
22:33All the textures work really well.
22:35You've got, like, crunchy, creamy.
22:36You've got this kind of chewiness at the bottom, which is, like, my favourite bit.
22:39Do you want some?
22:40Please.
22:41You smell your candles.
22:42Rhubarb and custard flavour.
22:44Oh, wow.
22:45Are you trying to get Phil to burn his moustache?
22:52The final chef of the morning, Josh.
22:56Mousscapone mousse or mousscapone.
22:59Which one?
23:00His Jamaica ginger cake is now baked and he's on to his tuiles.
23:05I'm happy with how these are coming out.
23:07They look nice.
23:08They taste nice.
23:09Should be happy, yeah.
23:11Our next dessert is Josh Hughes from London and South East.
23:14It's called Cow as White as Milk and it is mascarpone mousse,
23:18a Jamaican ginger cake, cardamom ice cream,
23:22gingerbread puree, stem ginger and lime gel,
23:25ginger tuile and caramel.
23:27This is inspired by Into the Woods, a 2014 movie,
23:31filming at Dover Castle, close to where the chef lives.
23:33In the movie, the witch requires four things in return
23:37for lifting a curse on the baker and his wife
23:39and the first is a cow as white as milk.
23:42This was your highest scoring dish?
23:44Yeah.
23:45You had already made some changes when you got it to the judges' chamber.
23:48Are you making any more?
23:49Just pushing the flavour in the ice cream,
23:51a bit more cardamom going through there.
23:53You're going to get a bigger score out of that Tom Kerridge, yeah?
23:55I hope so.
23:56Wring it out of him, Josh.
23:58So I'll squeeze it like blood from a stone.
24:01Was it a surreal experience?
24:03Being on set and seeing all these things you'd had in your head
24:06being turned into real-life 3D objects?
24:09Wholly.
24:10There was such a lot of attention given to set design and detail.
24:15There was one point where there was a banquet scene set up.
24:18There were some eggs in a bowl and the set design came
24:22and had a look at these eggs and decided that they weren't right
24:24and so the make-up artist came and put make-up on them
24:28to hide the British lion, which wouldn't have fit in terms
24:31of a French 50s scenario.
24:34And I loved sitting in the chocolate shop
24:37that had been created on a soundstage in Shepperton
24:40and just looking at the detail of all of it and thinking,
24:42wow, this is just the way I wrote it but kind of better.
24:48Do you need anything done, Josh? Are you OK?
24:50What do I need? No, it's just dressing, really.
24:53Ginger cake is first, followed by ginger puree and lime gel.
24:58Kind of centimetre gaps in between, yeah?
25:00And then the gel filling in that gap
25:02so there's more gel than there is puree.
25:04Josh's cardamom ice cream is also good to go.
25:08Caramel over the top. Cardamom ice cream.
25:10Someone can follow with those twills.
25:13Josh, you've got 11 minutes but you seem to be way along here, sir.
25:17Yeah, I'm coming now, really.
25:19It's crowned with a cow-shaped mascarpone miss.
25:23Can you follow with, erm, sorrel, please, Ori?
25:25Yeah.
25:29Aw.
25:31All right, lovely. Service, please.
25:34Well done, mate. Well, Josh. Thank you. Well done.
25:53Oh, you've made that cake really gooey.
25:55Yeah. Yum.
25:58I think it's a real improvement on last time.
26:01It's beautiful.
26:02I think it looks fantastic.
26:03It's very delicate, very elegant.
26:05I love the little Highland cow on the top in the moose.
26:08I loved the little twill leaves, which are beautiful
26:11and also taste delicious.
26:12Twills are beautiful.
26:13Really nice and crunchy.
26:15Ginger sponge, soft, moist,
26:17and the little gels around the outside
26:19to give it little pops and zings.
26:21The balance is unbelievable with that heat of the ginger.
26:24Proper spiciness from the sponge.
26:27I think that's the strongest dish so far.
26:29That's the tastiest dish ever. Yeah.
26:30I absolutely love the mascarpone mousse.
26:33I think it's delicious.
26:34Texturally, it's fantastic.
26:36It just perhaps gets a little overpowered
26:39by the cardamom ice cream.
26:40This is lovely, but it's a bit simple.
26:44Delicious, mate. Well done.
26:45Thank you. Thanks very much.
26:46We like the spice, we like the spice.
26:48Well done.
26:49Is it a banquet dish?
26:50I'm not entirely sure.
26:51But is it a dish that's worthy of an incredible chef
26:54showing skill sets?
26:55Absolutely.
27:05Hiya.
27:05Hi, guys.
27:06How was that?
27:08Yeah, loved it.
27:09Some delicious dishes.
27:10Absolutely stunning, yeah.
27:12Good luck, guys.
27:13Have fun.
27:14See you later on the other side.
27:15Toodoloo.
27:16Bye.
27:17Hello, Mr Kerridge.
27:18Yo.
27:19You're looking very perky.
27:20I'm on massive sugar rush, that's why.
27:22I'm like four puddings in.
27:24We're like, I'm on.
27:25Four puddings in.
27:26Is that a dream?
27:27Living the dream.
27:28Hello.
27:28Living the dream.
27:29Hello.
27:29Thank you so much for coming.
27:31We're so happy to have you here.
27:32It's great to be here.
27:33Hey, Lorna.
27:33I think it's been a really great morning.
27:35Yeah, my blood glucose levels are through the roof.
27:39Do you know what?
27:39There's been some lovely dishes connecting to the brief, taking us to beautiful spaces.
27:44And it's beautiful cookery.
27:45I mean, I have got a perfect ten written down in my book.
27:49How do you think that went, boys?
27:51I think there was four good desserts today.
27:53100%.
27:53All of them pretty strong.
27:55It'll be interesting to see the other four desserts.
27:57I think Colin, I think he's got a strong dessert.
27:59Nikita as well.
28:00Sounds like a tasty dessert, I think.
28:02How do you feel, like, about getting your name on the board today?
28:05It is the last chance.
28:06It's kind of everything's up for grabs.
28:07All to play for.
28:08What actually inspired you with Chocolat?
28:11I really wanted to write about my family, where I'd come from.
28:14My family is French.
28:16And so I went back to my past and my childhood and the places that I loved
28:20and the food that connected those places to people.
28:23For me, I'd been told that that kind of book wouldn't sell.
28:26And I thought, you know what, I'll just do it for fun.
28:29He's got a ten in his book.
28:30Any high scores for you already so far?
28:32I've got a ten as well.
28:33Phil?
28:33I've got a ten too.
28:35Yep, me too.
28:36Yeah!
28:36Goodness me!
28:38Are they all the same dish?
28:39That's a question.
28:40Goodness me!
28:41Well, I'm excited.
28:42I'm going to go back to the kitchen.
28:43Thanks, guys.
28:43Bye.
28:43See you, Andy.
28:49Four great desserts still to come.
28:51Who will finish this stellar banquet line-up?
28:55Oh, my days.
28:58To start off, I get my muffins cooked.
29:00I'll need to get them over the barbecue smoking.
29:03I'm feeling pretty good.
29:04It's a nice, tasty dessert.
29:05Just hope the judges are into it.
29:09So this is my new addition.
29:11So this is my tuile, because I wanted a bit more of a visual representation of what I do,
29:16even though the dish is all about being blindfolded.
29:18This just gives it a bit of a stronger connection to the brief.
29:21It doesn't matter when I turn it on.
29:23By the time we start cooking, it always turns itself off.
29:26As well as a new addition of salted peanut parfait, one of Central Region's Nikita's first jobs is choux pastry.
29:34With pastry, everything's risky.
29:38Joanne, do you have any, like, weird food opinions?
29:41My one thing, and I think this is from my French side, is that I don't like gravy, and so
29:45a lot of British food is a bit problematic for me.
29:48Is sauce okay?
29:49Sauce is fine.
29:50So if you have a roast, you'll just have it all dry?
29:53Yes.
29:53Wow.
29:54It took me 25 years to eat a Yorkshire pudding.
29:57Must have been big.
29:58There was no gravy in it.
29:59I need, like, lots of gravy over everything.
30:02I can't have a roast with a ton of gravy all over it.
30:04Yeah, gravy's great.
30:06We're definitely not French.
30:08No.
30:10Bit hot, innit?
30:13Oh, God.
30:14Oh, God.
30:16We're going to make our infusion for the custard for the cremu.
30:19With this much chilli flake, it can go a bit too spicy.
30:23Northern Ireland's Lawrence is up first.
30:27Last time I cooked the dessert, I did pretty well, and I brought my trusty ice cream machine back again,
30:31so that's my little good luck charm.
30:34Lots of pots and pans.
30:35I'm just burning my honey, so it's sort of like salted caramel sort of vibes.
30:40Yes.
30:43Wales' Corin has now baked his muffins and has started work on a potential new addition for his dish.
30:50So this is the baked brown sugar custard.
30:53So it needs to caramelise it really hard, and then I'm going to blend it into a smooth...
30:59Notoriously temperamental, Nikita's shoe dough isn't filling her with confidence.
31:05I've just remade the shoe pastry. I don't want to risk it. Just got everything weighed out again and started
31:10over.
31:12OK, our first dessert of the afternoon is coming from Lawrence, representing Northern Ireland, and it's called Food Vibrations.
31:17It's dark chocolate and tofu mousse, hazelnut froyatine, dark chocolate mirror glaze, damson jam, burnt honey and miso ice cream.
31:26And it's celebrating the film Good Vibrations, directed by Northern Irish directors Lisa Barras-Desar and Glenn Layburn.
31:34The film is about Terry Hooley, a DJ who opened a record shop in the 1970s in Belfast in the
31:41midst of the Troubles, and inspired an underground punk scene.
31:45This dish was fun. We got to graffiti stuff.
31:51The muffins are lovely, just letting them cool down and then I'll start smoking them.
31:55Hey, Lauren. Hey Andy.
31:57Nice to have you back, Chef. How are you feeling?
32:00Yeah, I'm feeling good. I'm feeling fresh and feeling up for it.
32:03And this was your highest-scoring dish? Yeah.
32:05What was the feedback from the judges?
32:06I think that you wanted a little bit more of the damson flavour to come across.
32:10I'm going to add a couple of little shamrocks and skull and crossbones to it.
32:14I've got the damson in the glaze, so that'll reduce the bitterness that was coming off it.
32:19OK, Lance. Well, I wish you loads of luck, Chef. It's lovely to see you again.
32:22Yeah, thanks, Andy.
32:25Joanne, there's a good bit of chocolate in this dish. You must have a very close relationship with chocolate.
32:31Well, yes and no. I've had so much chocolate and so much chocolate of excellent quality that chocolate has to
32:37work quite hard to get my attention nowadays.
32:40You've been spoiled.
32:41I had an awful lot of it when I was starting off, but no, this sounds really interesting.
32:48This one's five grams. These ones are two to three grams and the other ones are twelve grams.
32:55So, yeah, it's pretty, pretty precise.
32:59Nikita's shoe buns all have to be different sizes to stack neatly.
33:04How many shoes do you have?
33:06At home, like maybe five or six pairs.
33:08Are you making more shoes than you own?
33:10Definitely more shoes than I own.
33:12Perfect.
33:14Corrin's onto his caramel sauce.
33:17That's gold powder, so it's my liquid gold caramel sauce.
33:21Laurence's set chocolate mousses are ready for a black chocolate mirror glaze.
33:26I'm really happy with the shine on them. I can sort of see my reflection.
33:29My hair's not looking still great, but yeah, it's a nice mirror glaze.
33:33But there's an issue with the ice cream machine he brought.
33:37I'm just waiting for this to cool down. It's taking a bit longer than usual.
33:42Do you know what's wrong with it?
33:43It's just not cool on the dine.
33:44With service looming, luckily the kitchen's machine is free.
33:49All right.
33:51So while Lawrence decorates his chocolate mousses, Corrin takes care of the ice cream.
33:57Lawrence, you've got four minutes, Chef.
33:59Yeah.
34:00Can you bring the vinyls over here, Nikita?
34:04You're going to be on time, Lawrence, do you think?
34:06How long do I have?
34:07Three minutes.
34:08Yeah, I might take another two.
34:10Okay.
34:11I'm going to rocher the ice cream, and then that's me done.
34:15Do you want me to rocher some of them?
34:17Yeah, please.
34:18Problem is, the ice cream isn't fully frozen.
34:22Lawrence, you've got four clean ones if you want to do the ice cream on the side.
34:25Just if you put one more, you don't have four clean ones. That's all I'm saying.
34:28Yeah, I'm maybe going to do that.
34:29Yeah?
34:29Yeah.
34:30Okay.
34:30Yeah.
34:34They look great and shiny.
34:35They're so beautiful.
34:37Yeah.
34:37Guys, these are really slippy.
34:39Yeah.
34:39So you have to hold them straight.
34:40Fabulous.
34:42Yeah, service.
34:45Yeah, for some consistency.
34:56Yeah.
34:56I beg the answer once.
34:56Dig in people.
34:58Let's dig in.
34:59Oh, my ice cream's melted before it's even got to us.
35:02It's a little melty.
35:03So this isn't a bold artistic choice?
35:05I don't think so. I think this is a mystic.
35:09I'm a big fan of the mousse texture.
35:12It's got that really kind of sticky, gooey texture to it.
35:16It's deep and it's rich.
35:17It's good fun, but it's quite awkward to eat.
35:19Delicious. Yeah, really delicious.
35:22That ice cream's spanking.
35:23Flavour profiles, I think, are great.
35:26Operationally, it's not quite worked for me.
35:29Yeah, it tastes fantastic.
35:30The chocolate and tofu is lovely.
35:32And that damson jam is really, really nice.
35:34It cuts through the whole thing beautifully.
35:36But overall, it is a lot of gloop.
35:38That is delicious.
35:39It's got a real savouriness to it, which is really lovely.
35:44I love it.
35:44The whole presentation of it is so fun.
35:47The overall presentation is just a little bit fiddly.
35:50I think the ice cream tastes great.
35:52I'm glad that the damson filling was there also.
35:55Yeah, I love the damson inside.
35:56I like the texture of the mousse, but it is all quite soft.
36:00Well done, Doris. Well done, darling.
36:01Thanks.
36:02You've done a good job.
36:03I think you've done a great job.
36:04One to one A4, I would say.
36:06It's too punky for me.
36:07I hope the next dessert is about paying attention in class.
36:14I'm a bit tweeled out, to me, for...
36:17A bit tweeled out.
36:18Yeah.
36:18That's a new one.
36:20Corinne's up next.
36:22Yeah, really happy with that.
36:24Beautiful, smooth ice cream, that.
36:27How are you doing, chef?
36:28Yeah, I'm good. I'm good.
36:29Let's talk about this delicious dessert.
36:31Now, you scored very well with this.
36:33You've got an eight from Phil, a nine from Lorna, and a ten from the all-important Tom Kerritch.
36:37Are you making any changes?
36:39So I've decided to make a baked brown sugar custard, just to add a little bit more luxury to this.
36:45Why not?
36:46Yeah, why not?
36:46I'm not 100% sure if I'm going to use it or not, but I think it could potentially be
36:49the addition that I need.
36:51So, in your world, you would like to be doing the fish, a little break, and then dessert.
36:55Yeah, definitely. I'm definitely ready for that.
36:59But consistently high-scoring Nikita is also hungry for success today.
37:05Last one.
37:06Last big push.
37:07Yeah, it's your first time here at Great British Menu.
37:09You were in the top three for mains and in the top three for fish.
37:13This is a very hard thing to achieve, and you're still giving yourself a hard time, aren't you?
37:18I know you are. I can tell.
37:19It's amazing, but it's frustrating at the same time.
37:21Because you want to get onto that black ball, don't you?
37:23Yeah.
37:24What did you score for this for a start?
37:25So I got eight from Phil, seven from Lorna, and eight from Tom.
37:29So hopefully, with all of the changes I've made...
37:32You could do it.
37:33I can do it today.
37:33So Tom's concern was a lot about the ice cream inside the shoe melting.
37:38So I've completely removed that and I'm replacing it with a salted peanut parfait.
37:42And then in the shoe buns will be banana custard, chocolate custard, and banana custard.
37:47I guess you'll be looking to nail this completely.
37:51Absolutely. You know, it's my last chance.
37:56Starting my chito meringue, final smoke on my muffins, and then it's just an assembly job after that.
38:05Our next dessert is by Corrin, representing Wales, and it's called LGSM.
38:09A smoked treacle and miso muffin served with a shiso vinegar meringue, baked brown sugar custard, coconut ice cream, and
38:17coconut blossom caramel sauce.
38:19Celebrating the film Pride, which is filmed and set in Wales, that tells a story of UK gay and lesbian
38:24activists' work to help minors in the summer of 1984.
38:39Right, my chocolate's...
38:41Are you still doing stuff with ash?
38:43I'm going to be using coal to burn my dessert.
38:46But there's like ash all over everything.
38:48Is that going to happen again?
38:49It shouldn't happen again, no.
38:51Okay.
38:51Can I get more white chocolate, please?
38:54Sorry about that.
38:55That's okay.
38:58The new baked custard is first topped with a smoked muffin.
39:04Shiso vinegar meringue is then caramelised with hot coal.
39:09Corrin, four minutes to the pass, Chef.
39:11I'll come up right now if you're happy.
39:12Okay, we are going to be ready, yep.
39:16The key to after I've said this, I can do anything you want, yeah?
39:18I'm really sorry about that.
39:19No, it's okay, mate.
39:22All right, peel the jugs halfway.
39:24Yeah.
39:24Wipe the rims, ready to rock.
39:26Caramel sauce is served separately alongside Corrin's coconut ice cream.
39:31Please hold the boxes straight.
39:34Do you want the ice cream on the tray?
39:35Yes, please.
39:38Okay, service, please.
39:39Come get the door, Corrin.
39:50This is great.
39:53Sorry.
39:55Gosh, Corrin.
39:57Yeah, very nice.
40:01the main cakey component part of the dish is a little drier than the last time I had it but
40:07I
40:07don't know if that's necessarily a bad thing because it made me pour in loads of that gorgeous
40:12caramel sauce the coconut flavor that comes from that I think is delicious so when you mix it all
40:17together it's such a phenomenal beautiful dish it's like the best sticky toffee pudding I love
40:22it I think it's a great dish well that's amazing it's like tasting last round steroids sticky
40:28toffee pudding cum rum baba yeah yeah it's like the best sticky toffee pudding you've ever had mm-hmm
40:35I really enjoy this beautiful it is very nice beautiful corners nailed the brief so so well
40:39with this hasn't he there's so many details that that speak to them even the marshmallows a little
40:43bit burnt on top so you actually get a bit of cold tastes along in there it's so so smart
40:47and there's
40:48an addition now as well of a baked brown sugar custard which I think really helps elevate it
40:52as well I love the whole playful presentation of it the coconut ice cream is actually really genius
40:58it's a bit unexpected with the rest of the flavors but it works beautifully what do you guys think see
41:04threatened by it I think it's one of the strongest as I think from a flavor standpoint it's so strong
41:10it's a great dish it makes me feel really good and I absolutely love it
41:16I'm really happy with the shoe last time they didn't get these discs on quick enough so they
41:21didn't melt as nicely whereas these are melting really nicely Nikita's shoe buns might now be on
41:27point but there's an error elsewhere I'm just remaking my sponge now because I forgot the banana puree in it
41:35I do have time for it I realized before I put it in the oven
41:40chili and the chocolate's really nice it's not too hot it's not too strong the nice orange in it
41:44put more orange in the base and next we have Jack from the Northwest's dessert follow your nose
41:52orange and chili infused dark chocolate cremo chocolate chard aerated milk chocolate chai masala
41:58ice cream liquid shortbread jira biscuit pieces spiced twill cinnamon and orange caramel inspired by the
42:05blockbuster movie slumdog millionaire directed by Danny Boyle originally from Lancashire the dish
42:10references the scene in the film where Dev Patel's character escapes being blinded Jack was the lowest
42:17scoring of all the chefs in the heats with two sevens and a six this dish is all about different
42:23textures contrast yeah it's a sensual sort of experience 360 degree situation and then I've added
42:30another twill to it to give it a bit more crunch there's my feedback from the veteran judge there
42:35wasn't enough texture in the button so what I've done is I've added to the top as well I believe
42:40in
42:40this dish and I do believe that the scores will increase Jack I can't wait to see it I wish
42:44you lots of
42:45thank you so much will you just chuck that in the blast for like five minutes wait yeah Jack's chai
42:53masala ice cream is ready it's the best it's been in a while and his new twills are coated with
42:59edible
42:59gold name that film Goldfinger aromatic spices are toasted you've got 14 minutes Jack yes Sunday I'm gonna be
43:10early beautiful yes thank you very much so we were there chef chili chocolate creme oh cardamon and
43:16burnt orange caramel oh my goodness spice it's just so lovely spiced jeera biscuit pieces made the day
43:27before to ensure a firm set and even bake top the creme oh 30 seconds you need to Russia the
43:34chai masala
43:35ice cream is finished with cinnamon and orange caramel is that your new twill Jack it is yeah
43:40it's a mixture of the rupee and the game show oh lovely okay ready to come up so we gotta
43:46go the ice
43:47creams gonna go oh Jack it's fabulous look at that it's beautiful isn't it yeah it's gorgeous I'm the
43:56guest service please Jack has supplied blindfolds to reference Deb Patel's character escaping being
44:04blinded in the movie it's also meant to heighten the judges sense of smell and taste I should have
44:11picked up the spoon before I put on the blindfold when you put on the blindfold the smells really do
44:21get heightened it smells amazing we've got a big problem with the dish you don't need the
44:26blindfold because it tastes great I love it the whole concept and the flavors were really clever it came
44:32together beautifully I love the little new twill on the top I love the way that it has that nod
44:38to
44:38that spice trail it takes us all the way back to India and I love it the little warmth of
44:43chili that
44:43comes through the chocolate is delicious textually it's lovely the chai masala ice cream is delicious
44:49that ice cream is delicious that's incredible chef yeah top top tier wowzer I really like the
44:56chai masala ice cream I'm not a big fan of chocolate orange personally I'd really love the chew that you
45:03get off the chocolate creme I think the texture of it's really really nice I love that and the ice
45:07cream is much better this time because I took my blindfold off I could see how beautiful it looked as
45:12well I think I like the theater of it coming in I love the infusion of chili in there it's
45:17totally a
45:17banquet piece ice cream is amazing and I'm like so happy that it wasn't wearing a blindfold and got
45:22to see it it was like gorgeous plate of food near perfection mate honestly incredible spicing is
45:27amazing it kind of sits on the back of your palate kind of hums I think there's lots of different
45:32textures going on I think he's sort of like met the brief really well good job Jack yeah yeah agreed
45:40the key a shout if you need me please yeah I'm honestly all good finally it's Nikita and with her
45:46shoe buns iced you know my hands a bit shaky so it's not quite as neat as always her frozen
45:53peanut
45:53parfaits are demoulded gosh I do quite a big dessert aren't I yeah just point and shoot where you want
46:00us to do and what you want us to do and I I don't think I need to just help
46:03move stuff just yeah just
46:04watch that's fine with admiration Wow and our last dish is from Nikita from the central regions of
46:12England it's called the beginning of the end and it is shoe buns filled with a banana custard and a
46:18chocolate custard served on a frozen peanut parfait banana and date sponge and doily toile this dish
46:25celebrates Wes Anderson's Grand Budapest Hotel starring Ipswich born Ralph Fiennes where his
46:31character orders shoe buns to prison from a patisserie there was a couple of issues there was a bit of
46:37raw
46:37banana for an ice cream that was in there that I was a little worried about trying to make so
46:41many of
46:42them ready for if it was to get to the banquet so what do you have going on in your
46:48shoe buns so
46:49these medium-sized ones have a chocolate custard yeah the larger one and the small ones have a banana
46:56custard amazing almost there final push thank you hey Nikita it looks lovely thank you you can get
47:09the flavor profiles right who knows this one could absolutely be a contender I think it's stunning you
47:16can grab these plates with the thing out business oh nothing nothing happened everybody moves slowly and
47:25carefully oh each peanut parfait is filled with a banana and date sponge all of it was that the shoe
47:36bun
47:36towers finish the dish straight on the card straight on top of the card yeah so I'll hold it and
47:42he
47:43changle like that there we go go really really carefully with these service please just be really
47:50careful really really still with that yes contact seriously in that huh oh it's not incredible that's
48:10it's very very cute it looks exactly like the film it's beautiful I can't wait to try this we get
48:15our mates
48:15yes please after three one two three hello chef whoo yes here they come
48:24isn't that pretty
48:27what do you think bill I think it's delicious I think it's a real accomplishment that banana custard is oh
48:33I love it so much
48:34and then I had the chocolate custard like this might be even better and with the bit of salty peanut
48:38ice cream
48:39it goes together so nicely
48:41that is delicious
48:43yes
48:44everything's been executed really well I haven't got such a sweet tooth so it's a bit sweet for me
48:49yes it is amazing and you start with the banana custard and then you go to the chocolate custard and
48:53then you
48:53go down to the bottom to this lovely peanut butter ice cream it's so beautiful and yes ethereal and delicate
49:00it's a real improvement it's kind of turned from a cake into most definitely feeling something like a dessert
49:06that frozen peanut parfait on the bottom I think is fantastic the way that it all balances it all comes
49:12together I love it I think it's great I love the banana custard is fantastic the peanut parfait is amazing
49:18the date and banana sponge is superb the textures are great it looks beautiful yeah I think major
49:24highlights are the parfait and the sponge loads and loads of texture on it as well which I like
49:28beautiful shoe yeah beautiful everything executed perfectly really well done thank you
49:34could definitely work at a banquet everything that we're looking for it's a great great pudding
49:42amazing
49:51what another day is incredible cooking from the chefs yeah every year the standard seems to just get
49:57inch by inch better and better and better and the desserts today in particular have been so special
50:02because there's been real nods to the savory notes to the salt to the spice flavor profiles have
50:08really shone today it's been a great week really good for me it's been a real privilege cooking with
50:13you all to be fair same same everyone's just like i feel like there are chefs today who are not
50:20necessarily
50:20that comfortable in pastry who really have gone away drilled down into the detail of their desserts and
50:26delivered something really very high quality yeah definitely i think the dishes have all been very good
50:32to do what do you think phil i've just been astonished by like the variety and the storytelling it feels
50:37like we've been on a real journey i loved the aspect of narrative and storytelling the sophisticated
50:44flavors it's a little story that unfolds there on the plate who fancies the chances for dessert who wants
50:49to get that i'd like to get it it's so hard to tell i mean there's some real tasty dishes
50:52out there
50:53you're all wonderful chefs and even more wonderful people oh for a lot of them it's like last chance
51:00saloon you can feel that they've given everything even the guys that are already on the banquet i think
51:05there might be two or three dishes that were very much up there in contention this morning there was
51:11definitely one and this afternoon there's possibly one or two right should we go find out the results yeah
51:16that's all i think with the changes i've made there's a good chance of getting my name on the
51:23board personal highlights for me jack's josh's and corin's dishes i still feel like i've got a good
51:29chance top three would be josh jack and nikita tasted some amazing desserts today hopefully mine's up there
51:37with the top ones but you just never know do you the ice cream wasn't wasn't quite where i wanted
51:42it to be
51:43my top three josh corn and jack feeling pretty good i think the dish is the best i've done it
51:51so far
51:52it went perfectly i think i was really happy with everything that i put out top three for me corin
51:57lawrence and myself actually yeah even though mines has got a really strong link to the brief
52:03i don't think it's going to be up there my top three would be kieran corin and jamie it was
52:11a tough
52:12cook i'm really happy with the end result top three would have to be josh kieran and corin
52:21hello chefs and welcome to the judges chamber for the last time yeah today's been another great day
52:28of cooking chefs like we've thoroughly thoroughly enjoyed all the food that's come out today i've had
52:32such a great time and ate such different and wonderful desserts all the senses engaged with
52:40elements of humor and poetry you've all been great thank you thank you thank you well i'm sure you'll
52:47be glad to hear it is time to reveal the results okay so in last place today it is laurence
52:58laurence just
53:00the ice cream the technical difficulties with it and that's the thing that let you down today cool
53:05thank you thank you i'll see you in the kitchen in a minute thanks laurence
53:10so overall the experience has been amazing you know it's something i'm never going to forget feels
53:14like we've known each other and worked together for like much longer than it than it has been now in
53:20seventh place it is josh josh i loved your dessert i thought it was even better than last time you
53:29really
53:29upped the flavors but the scores today were just so high across the board thank you josh we'll see you
53:34in the
53:43kitchen okay so in sixth place we have jamie this dish was delicious and the rhubarb flavor coming
53:53through was exceptional and the parking was delicious so well done thank you so maybe coroner jack will
54:00walk through the door next that's that was my top three well mate right there's been some real quality
54:08cooking from everyone today all seven of the chefs put amazing food up we're going to jump to fourth
54:13place and so joint fourth place are jack and ori both wonderful dishes both magical so well done both of
54:23you cheers thank you thank you thank you i'll see you back in the kitchen bye boys yeah yeah you
54:31guys
54:31okay yeah the camaraderie between all the chefs and everything like that it's been good fun the
54:36competition's been strong all week i think everyone's just been so consistent i've loved all the food today
54:41i reckon there's a joint second and a winner well two of my top three are here corn was my
54:47other choice
54:49okay okay in third place is corin this dessert is like the best kind of sticky toffee take i've ever
54:58had and it was it was absolutely amazing i give it a nine thank you all the best all best
55:04well done chef
55:05thank you all right guys all mate well done chef thank you very much thank you very much i don't
55:13know how
55:13they're going to call it very different dishes very different yeah good luck so that brings us to
55:20the two of you kieran and nikita has it feel to be here again yeah it's tough just as bad
55:26this time i guess
55:28it does just come down to the points and andy has got the result i can tell you now that
55:35cooking the
55:36dessert at the banquet with a perfect score all tens
55:45is
55:50kieran
55:54congratulations
55:56no i thought you had it so okay
56:00well done chef listen we absolutely loved it i thought it was magic that frozen star blaze
56:06just absolute genius the ice cream was just outstanding and the tar itself what a wonderful
56:12piece of cookery it was just absolutely beautiful and nikita unbelievable for me i scored it a perfect
56:1810. they were just both brilliant brilliant dishes but just pipped to the post joanne thank you so much
56:23for coming we've loved having you here and we'd love it even more if you would join us at the
56:28banquet
56:28i would love that chefs congratulations kieran a well-deserved brilliant win you've worked incredibly
56:34hard this week commiserations nikita your cooking has been spectacular all week thank you both so much
56:40thank you well done thank you guys brilliant brilliant
56:50that's incredible yeah insane wasn't expecting that really i don't think i love that dish i really do
56:56and if it's good enough to go to the banquet then unbelievable i'm on a sugar crash and a
57:01winning high so it's a real roller coaster of emotions here we go
57:08all right can't wait any longer let's go who's got it see you at the banquet guys see you there
57:16so happy for kieran his dish was phenomenal it's tough
57:22second all week well second for the last three days it's tough
57:27i need to i need to get across to the bank right now um so close yet so far well
57:32done lad
57:42well that just leaves me with one final thing to do
57:48hey everybody well done congratulations feel good oh great well done now i have one final thing to do
57:58the chef cooking the canapé at the banquet who's been the most consistent all week it's you nikita
58:05congratulations well done chef you did canapés one you didn't you yeah good luck
58:13well done to all of you cheers cheers everyone cheers tomorrow the banquet like every good tale
58:21there's always a twist we have an unprecedented situation we've never found ourselves in this position
58:29before
58:29so
58:31so
58:31so
58:42so
58:43so
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