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00:00Ah! Help! It's a code brown!
00:02Oh, my gosh, Phil, is that you?
00:05I was told to do a deep dive on chocolate in preparation for dessert day
00:08and 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 as 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.
00:57And 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.
01:16And all three of you have exactly the same.
01:22Nikita missed out yet again along with Jamie,
01:25this time to my wild card, the North-East cow.
01:31It's also the last chance for North-West Jack,
01:34London and South-East Josh,
01:36Northern Ireland's Lawrence and South-West Kieran.
01:41I really want to get this one through,
01:43so 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
01:50and 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,
02:17but I would quite like it.
02:18I'm sure everyone's going to come in all guns blazing today.
02:21Any tens?
02:22I 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
02:28and I think Corrin'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,
02:35so is he going to play it today?
02:37Nothing like a bit of sugar to pick me up,
02:39so I'm looking forward to today.
02:41Well, they're about to find out.
02:43As head judge, culinary supremo,
02:46champion of the hospitality industry,
02:49with three Michelin stars to his name,
02:51Tom Kerridge is approaching.
02:55Along with a trailblazing chef,
02:58the only woman to hold a Michelin star in Scotland,
03:01Lorna McNee.
03:03And comedian, sometime actor
03:05and committed greedy guts, Phil Wang.
03:09What a day yesterday.
03:11We're looking at the complete menu here.
03:13Well done, Cal.
03:14Then what are we looking for for dessert?
03:16Because it is dessert day.
03:17Are you ready for lots of sugar?
03:19Yeah.
03:20I remember Corrin's being very nice.
03:22There was Kieran's tart to tan dish.
03:24And then also Nikita had that beautiful kind of perfeterole tower.
03:27I mean, I gave out two perfect tens
03:29and that was to both Kieran and Corrin.
03:31I mean, it would be amazing if a couple more of them
03:34can push us into those difficult decisions again.
03:37Anyone made any big changes to the dessert?
03:39I've made a lot of changes.
03:41I'm hoping to get their scores up.
03:42I 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.
03:54Corrin 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.
04:34Good morning, chefs.
04:35How 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.
04:57Kieran, you had a high-scoring dessert.
04:58You looking for this one?
05:00Yeah, I think it's probably my best chance.
05:01Cornures is also high-scoring.
05:03Do you want another name on the blackboard?
05:04Yeah, that's what I'm here for.
05:05I'm going for it.
05:06All right, well, first to cook will be
05:08Ori, Kieran, Jamie and Josh.
05:11So, best of luck, guys.
05:13Good luck, chefs.
05:14Good luck.
05:15Have a good one.
05:15Which means the rest of you will cook second.
05:18Best of luck.
05:19Looking forward to it.
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 mousse for 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.
05:55Kieran was allowed to make an advance,
05:58his extra buttery, super flaky puff pastry,
06:02as it takes over 24 hours of rolling and resting.
06:06It's got butter and flour on it.
06:09Chilled butter is repeatedly encased in the dough,
06:12now it just needs a few final rolls before baking.
06:18Joining the judges today,
06:20multiple 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, 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.
06:57Always.
06:58Big fan of desserts?
06:59Big 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's French,
07:26but I also really love Asian cooking, Mexican cooking.
07:30I'm a big fan of anything with chilli in it.
07:35With his chocolate mousse made,
07:38Ory'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,
07:50all the gingerbread puree and a Jamaica cake.
07:53Both Josh and Jamie are serving desserts
07:56infused with the same warming spice.
07:59A little ginger going on, no?
08:01Yeah. What are you doing?
08:02Uh, Jamaica cake, gingerbread puree,
08:04ginger and lime gel,
08:06loads of ginger.
08:07Who about you?
08:07Rhubarb and custard, basically.
08:08Yeah, delicious.
08:09Warm, gooey, brown butter parking,
08:11poached fruit,
08:12nice, like, aerated ginger custard
08:14and then crumble.
08:15Lovely, isn't it?
08:16For his tart tartans,
08:18Kieran's cooking down apples in caramel sauce.
08:21Oh, it's the beautiful apples.
08:23Yeah, caramelising nicely.
08:25So we've got a ten and two nines you swore for this.
08:28Yeah.
08:28It was a brilliant, brilliant dish.
08:30And Tom absolutely loved it.
08:32So how are you feeling about it?
08:34Feeling confident?
08:34Yeah, I feel confident.
08:35Just need to execute it the same way as 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's beautiful pastry of yours.
08:45Beautiful pastry.
08:46Just getting it all done in time.
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.
09:06It has a middle.
09:07It has a payoff.
09:08Speaking of film, Joanne, you wrote the sensational, worldwide, world-renowned, world-famous book,
09:16Chocolat, which 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 because the book had been such a bestseller.
09:28And 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 as opposed to me being a French teacher
09:40in a grammar school in the North.
09:42It was fascinating.
09:43I loved the process.
09:44I loved being on set.
09:46I loved meeting the actors and watching all the work that goes into making this thing
09:52that looks like effortless magic on screen.
09:57Well, I guess.
09:58Facts.
09:59Bit of reduced apple juice with a little bit of cider vinegar in it as well.
10:02Gonna 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.
10:12Letting that cool down.
10:13Rhubarb is poached and ready to chop.
10:15Got the parking batter resting.
10:17Sorbets 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.
10:29Is that your ginger?
10:30Gingerbread puree, yeah.
10:31Mmm.
10:32Nice, that.
10:33So someone's just blended loads of gingerbread, man.
10:35Yeah.
10:35It's basically what it is.
10:38Ori's chocolate mousses, now set, are ready to be coated in white chocolate and cocoa butter.
10:45I'm going to wrap you up again for you to 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, how much does food
10:59come 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?
11:10Do 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 and very often I do write
11:18people who like to eat and who like to share food and that says something about them too.
11:24Ciaran's assembling his individual tarte tatins.
11:28They're looking good so far.
11:29The pastry is looking nice.
11:30Apple is nice and plump.
11:33All looking positive at the moment.
11:35Maybe too positive.
11:39it so this is the ice cream infused the milk with toasted cardamom
11:45so 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
11:54okay our first dessert of the day is coming from ori representing scotland and it's called happy
11:59birthday harry and it's a chocolate sponge cake with chocolate mousse and blackcurrant insert
12:04vanilla ice cream and pete smoked whiskey caramel sauce and it's inspired by the first harry potter
12:11film where the character hagrid who is played by scottish actor robbie coltrane delivers a birthday
12:17cake to harry now i remember us having this dish and thinking technically it was great i think the
12:23flavor profiles were just fighting just a little talk to us about your dish happy birthday harry yeah
12:31happy birthday harry it's chocolate mousse chocolate sponge i changed the sponge from heather honey and
12:35brown butter to chocolate because they said about it being more chocolatey yes uh toned down the
12:39blackcurrant in it a little and vanilla ice cream what were your scores for it yeah three eights that's
12:44a pretty good score um yeah it's my lowest one of the week though so i want to try and
12:48improve it
12:48would you like your name on that board again why not
12:53in homage to the harry potter movie ori now has to pipe happy birthday but spell it incorrectly
13:01that looks great mate they spell it wrong in the film do they yeah they do yeah oh smell it
13:07right
13:11this is actually ori's ice cream mine's already out
13:14ori positions his chocolate mousses on chocolate sponge
13:18happy with ice cream my dear friend here kieran helped me i will always help you
13:25can i get a hand from someone just put your finger there
13:28well they all come here everyone's so busy today we always cook something
13:32but now they need to soften before service
13:36are you have six minutes chef yeah i might need a couple of extra minutes just to make sure it's
13:42thawed
13:42okay
13:45whiskey caramel sauce goes into potion bottles real nice that yeah
13:52ori how's it looking i'll go up with the time i've got what one and a half left
13:56yeah yeah take it take it and then come up yeah you think it's going to be there though yeah
14:01i
14:01think it is going to be there yeah okay i'm ready i'm ready to go to the pass marvelous
14:08all of this on the tray mate yeah all of it on the tray yeah okay service please it's one
14:13between two if you just carry them as straight as possible thank you last one ori yeah good to
14:18good to be done it must be
14:28uh cheer mister
14:33well done chef hello hello hello so this is cake and ice cream with caramel sauce
14:39can hear the popping candy whoa i've been attacked enjoy thank you happy birthday joanne thank you
14:53i mean first off it looks great the way you untie the string just like in the film
14:57it's really fun i think it's tremendous i love the concept of it i think visually it's incredibly
15:02appealing delicious mate it's fun i think i think people would enjoy it at the banquet coming out in
15:07the cake box the black iron filling really cuts through the thick creamy chocolate i think it's
15:11delicious yeah i think he's absolutely got the balance right there i think that this chocolate
15:17sponge definitely helps in the texture of the mousse i feel like it is more of a dessert than it
15:20is a cake
15:21this time i think the caramel is my favorite bit with the whiskey and like the little little like
15:25subtle bit of smoke is really really lovely the only weak point in it i think is the ice cream
15:30perhaps a little bit more milky and not quite as much vanilla not 100 keen on the ice cream
15:36it's an improvement on what was already a great dish bang on lovely good start to the day
15:46you're baking your cakes and taking them and sending them yeah i want it to be like cookie dough
15:50so it's like sort of gooey and yeah it's still a bit like juicy in the middle
15:58the king's dessert was the highest scoring of all the chefs in the heats with the 10 and 2 nines
16:04these are hopefully very nice tasting satans
16:08So our next dish is from Ciaran from the South West.
16:12And his dish is Hay is for War Horses,
16:14which is hay-smoked apple tartan using inverted puff pastry
16:18with a cider brandy cream, hay-baked caramelised apple puree,
16:22hazelnuts, hay-frozen sable and hay ice cream.
16:25This dish is inspired by War Horse 2011,
16:29partially filmed in Dartmoor and Devon,
16:30tells the story of Joey, a horse sold in the army during World War I.
16:34I'm a massive fan of classic dishes like an apple tartan,
16:37and it's beautiful, and I love the layers of flavour
16:41that he managed to get with something that's so simple and clean.
16:43And the little dish on the side with the frozen sable
16:46was absolutely beautiful as well.
16:49Max, please. Pastry's cooked. Apples cooked. Nice colour.
16:56These look banging, mate. This is reduced apple juice.
16:59We're just going to dilute the caramel that's on top
17:02with this reduced apple juice.
17:04I've got custard infused ready to go,
17:07sorbet's currently setting,
17:08and everything else is sort of 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,
17:29a 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,
17:45and then I'm going to plate here.
17:47One minute, Kieran. One minute, chef.
17:50And the sable is topped with hay ice cream
17:53and garnished with hay powder.
17:56Just on the side here, mate. Thank you.
17:59Careful, it's slippy.
18:00There you are, mate.
18:03See, that's why I'm not touching anything.
18:06Service, please, guys. Thank you.
18:07Oh, Kieran, it looks beautiful.
18:08Well done, mate. Well done.
18:09See you, chef.
18:19Mm-hmm.
18:21I'm so hyped up for this.
18:29This is wonderful.
18:31I love the way it's presented,
18:32but it's also a really good combination of flavours.
18:36It's delicious, is it? So good.
18:38Good contrast in texture, temperature.
18:41I mean, the actual tartan is absolutely spot on.
18:44When you bite into it, it's just so deep and rich and sticky,
18:48and it's got just the right amount of burn on it.
18:51The tart to tan is lovely.
18:53It's nice and chewy, it's warming, it's sweet.
18:56I think the balance in the dish is perfect.
18:59Sometimes tart to tan is a little heavy,
19:01but what Kieran's managed to do here
19:02is create this beautiful, light, airy pastry,
19:06absolutely delicious apple,
19:08completely 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.
19:21I would order this every time.
19:23Yeah, just put this in a feed bag and strap it to my head.
19:25Yep.
19:30Josh 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.
19:45Parking perfected, Jamie fills moles with rhubarb sorbet.
19:49This will sit over the top of the cake,
19:51so 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 park-in,
20:06poached rhubarb, ginger biscuit crumble,
20:09and 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,
20:16filmed 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 parkings, you know, cooked to the last minute,
20:35really gooey, the balance of the ginger and the rhubarb,
20:38making 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 parking.
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.
21:11You'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 me 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,
22:05but it also brings out more of the kind of ginger flavours
22:08and I 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
22:21and to find out what there is.
22:23The stem ginger kind of aerated custardy thing
22:26around 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,
22:38which is, like, my favourite bit.
22:39Do you want some?
22:40Please.
22:41You smell your candles,
22:42rhubarb and custard flavour.
22:45Oh, wow.
22:46Are you trying to get Phil to burn his moustache?
22:47LAUGHTER
22:52The final chef of the morning, Josh.
22:55Mascarpone mousse or mouscarpone.
22:59Which one?
23:00His Jamaica ginger cake is now baked and he's onto his tuiles.
23:05I'm happy with how these are coming out.
23:07They look nice.
23:08They taste nice.
23:09Should be happy.
23:10Yeah.
23:11Our next dessert is Josh Hughes from London and South East.
23:14It's called Cow as White as Milk
23:16and it is mascarpone mousse,
23:18a Jamaican ginger cake,
23:20cardamom ice cream,
23:21gingerbread puree,
23:23stem ginger and lime gel,
23:25ginger tuile and caramel.
23:27This is inspired by Into the Woods,
23:29a 2014 movie filming at Dover Castle,
23:32close to where the chef lives.
23:33In the movie,
23:34the 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
23:46when you got it to the judges' chamber.
23:48Yeah.
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
23:54out of that Tom Kerridge, yeah?
23:55I hope so.
23:56Wring it out of him, Josh.
23:58So, squeeze it like blood from a stone.
24:01Was it a surreal experience,
24:03being on set and seeing all these things
24:05you'd had in your head
24:06being turned into real-life 3D objects?
24:09Wholly.
24:10There was such a lot of attention given
24:12to set design and detail.
24:15There was one point where there was
24:16a banquet scene set up.
24:18There were some eggs in a bowl
24:20and they set design.
24:21I came and had a look at these eggs
24:23and decided that they weren't right
24:24and so the make-up artist came
24:26and put make-up on them
24:28to hide the British lion,
24:29which wouldn't have fit
24:30in terms of a French 50s scenario.
24:34And I loved sitting in the chocolate shop
24:37that had been created on a soundstage
24:39in Shepperton
24:40and just looking at the detail of all of it
24:42and thinking, wow,
24:43this is just the way I wrote it
24:45but kind of better.
24:48Do you need anything done, Josh?
24:49Are you OK?
24:50What do I need?
24:50No, it's just dressing, really.
24:53Ginger cake is first,
24:55followed by ginger puree and lime gel.
24:58Kind of centimetre gaps in between, yeah?
25:00And then 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.
25:08Caramom over the top.
25:09Cardamom ice cream.
25:10Someone can follow with those twills.
25:13Josh, you've got 11 minutes
25:15but you seem to be way along here, sir.
25:17Yeah, I'm coming now, really.
25:19It's crowned with a cow-shaped mascarpone mousse.
25:23Can you follow with sorrel, please, Ori?
25:25Yep.
25:29Aw.
25:31All right, lovely. Service, please.
25:34Well done, mate.
25:35Well done.
25:53You've made that cake really gooey.
25:55Yeah.
25:56Yum.
25:58I think it's a real improvement on last time.
26:01It's beautiful.
26:01I think it looks fantastic.
26:03It's very delicate, very elegant.
26:05I love the little Kylund cow on the top in the mousse.
26:08I loved the little twill leaves, which are beautiful
26:11and also taste delicious.
26:12The twills are beautiful.
26:13Really nice and crunchy.
26:15Ginger sponge, soft, moist, and the little gels around the outsides
26:19give 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.
26:30Yeah.
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 by the cardamom ice cream.
26:40This is lovely, but is it a bit simple?
26:44Delicious, mate.
26:44Well done.
26:45Thanks very much.
26:46We like the spice.
26:47We 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 showing skill sets?
26:55Absolutely.
27:05Hiya.
27:05Hi, man.
27:06How was that?
27:08Yeah, loved it.
27:09Some delicious dishes, honestly.
27:11Absolutely stunning, yeah.
27:12Cool.
27:12Good luck, guys.
27:13Have fun.
27:14See you later.
27:15On the other side.
27:16Toodle-oo.
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.
27:25Oh, 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,
27:42taken us to beautiful spaces, and 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 Corinne, I think he's got a strong dessert.
27:59Nikita as well.
28:00It sounds 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.
28:33Oh!
28:34I've got a ten too.
28:35Yep, me too.
28:36Yeah!
28:36Goodness me!
28:38Are they all the same dish?
28:39That's the 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.
29:13Because 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.
29:22It 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,
29:30one 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,
29:43is that I don't like gravy.
29:44And so a 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?
29:52Yes.
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.
30:02You 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.
30:26Last time I cooked the dessert, I did pretty well,
30:29and 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,
30:37so it's sort of like salted caramel sort of vibes.
30:43Wales' Corin has now baked his muffins
30:46and has started work on a potential new addition for his dish.
30:50So this is the baked brown sugar custard.
30:53So just caramelise it really hard,
30:56and then I'm going to blend it into a smooth...
30:59Notoriously temperamental,
31:01Nikita's shoe dough isn't filling her with confidence.
31:05I've just remade the shoe pastry.
31:07I don't want to risk it.
31:08Just got everything weighed out again and started over.
31:12OK, our first dessert of the afternoon is coming from Lawrence,
31:14representing Northern Ireland,
31:16and it's called Food Vibrations.
31:17It's dark chocolate and tofu mousse,
31:19hazelnut foyatine,
31:21dark chocolate mirror glaze,
31:23damson jam,
31:24burnt honey and miso ice cream.
31:25And it's celebrating the film Good Vibrations,
31:29directed by Northern Irish directors,
31:31Lisa Barras-Dussar and Glenn Layburn.
31:34The film is about Terry Hooley,
31:36a DJ who opened a record shop in the 1970s in Belfast,
31:40in the midst of the Troubles,
31:42and inspired an underground punk scene.
31:45This dish was fun.
31:47We got to graffiti stuff.
31:51The muffins are lovely,
31:52just letting them cool down,
31:53and then I'll start smoking them.
31:55Hey, Lauren.
31:57Hey, Andy.
31:57Nice to have you back, Chef.
31:59How are you feeling?
32:00Yeah, I'm feeling good.
32:00I'm feeling fresh, I'm feeling up for it.
32:03And this was your highest-scoring dish?
32:04Yeah.
32:05What was the feedback from the judges?
32:06I think that you wanted a little bit more
32:08of the damson flavour to come across.
32:10Right.
32:10I'm going to add a couple of little shamrocks
32:13and skull and crossbones to it.
32:15I've got the damson in the glaze,
32:16so that'll reduce the bitterness that was coming off it.
32:19OK, Lance.
32:20Well, I wish you loads of luck, Chef.
32:21It's lovely to see you again.
32:22Yeah.
32:22Yeah, thanks, Andy.
32:25Joanne, there's a good bit of chocolate in this dish.
32:27You must have a very close relationship with chocolate.
32:31Well, yes and no.
32:32I've had so much chocolate,
32:34and so much chocolate of excellent quality,
32:36that chocolate has to work quite hard
32:38to get my attention nowadays, you know?
32:40You've been spoiled.
32:41I had an awful lot of it when I was starting off,
32:44but, no, this sounds really interesting.
32:48This one's five grams.
32:50These ones are two to three grams,
32:53and the other ones are 12 grams.
32:55So, yeah, it's pretty, pretty precise.
32:59Nikita's shoe buns all have to be different sizes
33:02to 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.
33:14Corin'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
33:24for a black chocolate mirror glaze.
33:26I'm really happy with the shine on them.
33:28I can sort of see my reflection.
33:29My hair's not looking so great, but, yeah,
33:32it'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.
33:39It's taking a bit longer than usual.
33:42Do you know what's wrong with it?
33:43It's just not cool on a dime.
33:44With service looming, luckily,
33:47the kitchen's machine is free.
33:49All right.
33:51So while Laurence decorates his chocolate mousses,
33:53Corin takes care of the ice cream.
33:57Laurence, 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, Laurence, do you think?
34:06How long do I have?
34:07Three minutes.
34:08Yeah, I might take another two.
34:10OK.
34:11I'm going to Rocher the ice cream,
34:12and then that's me done.
34:15Do you want me to Rocher some of them?
34:17Yeah, please.
34:18Yeah.
34:18Problem is, the ice cream isn't fully frozen.
34:22Laurence, you've got four clean ones
34:23if you want to do the ice cream on the side.
34:25Just if you put one more, you don't have four clean ones.
34:27That's all I'm saying.
34:28Yeah, I'm maybe going to do that.
34:29Yeah? Yeah.
34:30OK.
34:30Yeah.
34:34They look great and shiny.
34:35They're so beautiful.
34:37Yeah.
34:37Guys, these are really slippy,
34:38so you have to hold them straight.
34:41Fabulous.
34:42Yeah, the service.
34:56Dig in, people.
34:57Let's dig in.
34:59Mmm.
35:00Ice 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.
35:06I think this is a mistake.
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.
35:20Yeah, really nice.
35:21It's delicious.
35:21That ice cream's spanking.
35:23Flavour profiles, I think, are great.
35:26Operationally, it's not quite worked for me.
35:28Yeah, 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 it.
35:56I like the texture of the mousse, but it is all quite soft.
36:00Well done.
36:00Well done, darling.
36:01Thanks.
36:02You're doing a good job.
36:03You're doing a great job.
36:04One to worry for, 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 now.
36:32You scored very well with this.
36:33You've got an eight from Phil, a nine from Lorna,
36:35and a ten from the all-important Tom Kerridge.
36:37Are you making any changes?
36:38So I've decided to make a baked brown sugar custard.
36:42Oh.
36:43Just to add a little bit more luxury to the dish.
36:45Why not?
36:46Yeah, why not?
36:46I'm not 100% sure if I'm going to use it or not,
36:48but I think it could potentially be the addition that I need.
36:51So, in your world, you would like to be doing the fish,
36:53a little break, and then dessert.
36:55Yeah, definitely.
36:56I'm definitely ready for that.
36:59But consistently high-scoring Nikita
37:01is also hungry for success today.
37:05Last one.
37:06Last big push.
37:07Yeah.
37:07It'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.
37:14Yeah.
37:14This is a very hard thing to achieve.
37:16And you're still giving yourself a hard time, aren't you?
37:18I know you are.
37:19I 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.
37:24Yeah.
37:24What did you score for this for some?
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.
37:51You 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 Corin, 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 gonna be using coal to burn my dessert.
38:46But there's like ash all over everything.
38:48Is that gonna happen again?
38:49It shouldn't happen again, no.
38:51Okay.
38:51Can I get more white chocolate, please?
38:54Sorry about that.
38:56That's okay.
38:57Yay.
38:58The new baked custard is first topped with a smoked muffin.
39:04Shiso vinegar meringue is then caramelised with hot coal.
39:08Corin, four minutes to the pass, Chef.
39:11I'll come up right now if you're happy.
39:12Okay.
39:13We are gonna be ready, yep.
39:15The 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.
39:21All right.
39:22Peel the jugs halfway.
39:24Yep.
39:24Wipe the rims.
39:25Ready to rock.
39:26Caramel sauce is served separately alongside Corin's coconut ice cream.
39:31Please hold the boxes straight.
39:34Do you want the ice cream on the tray?
39:35Yes, please.
39:38Case service, please.
39:39Come and get the door, Corin.
39:41Watch out here I come.
39:44You spit me right down.
39:46Baby, right down.
39:47Baby, right down.
39:48Baby, right down.
39:50Baby, right down.
39:50Baby, right down.
39:50Baby, right down.
39:51This is great.
39:53Sorry.
39:55Gosh, Corin.
39:57Yeah, very nice.
40:01The main cakey component part of the dish is a little drier than the last time I had
40:07it but I don't know if that's necessarily a bad thing because it made me pour in loads
40:10of that gorgeous caramel sauce.
40:13The coconut flavour that comes from that I think is delicious.
40:16So when you mix it all together, it's such a phenomenal, beautiful dish.
40:19It's like the best sticky toffee pudding.
40:22I love it.
40:23I think it's a great dish.
40:24Wow, that's amazing.
40:26It's like toasted marshmallow on steroids.
40:28Sticky toffee pudding cum rum baba.
40:30Do you know what I mean?
40:30Yeah, yeah.
40:32It's like the best sticky toffee pudding you've ever had.
40:34I really enjoy this.
40:36Beautiful.
40:36It is very nice.
40:37Beautiful.
40:38Corin has nailed the brief so, so well with this, hasn't he?
40:40There's so many details that speak to that.
40:42Even the marshmallow is a little bit burnt on top so you actually get a bit of cold taste
40:45along in there.
40:46It's so, so smart.
40:48And there's an addition now as well of a baked brown sugar custard which I think really helps
40:52elevate it as well.
40:53I love the whole playful presentation of it.
40:56The coconut ice cream is actually really genius.
40:58It's a bit unexpected with the rest of the flavours but it works beautifully.
41:02What do you guys think?
41:04Are you threatened by it?
41:05I think it's one of the strongest desserts.
41:07Yeah.
41:07I think from a flavour standpoint it's so strong.
41:10It's a great dish.
41:11It makes me feel really good and I absolutely love it.
41:17I'm really happy with the shoe.
41:19Last time they didn't get these discs on quick enough so they didn't melt as nicely.
41:22Whereas these are melting really nicely.
41:25Nikita's shoe buns might now be on point but there's an error elsewhere.
41:31I'm just remaking my sponge now because I forgot the banana puree in it.
41:35I do have time for it.
41:37I realised before I put it in the oven.
41:40Chilli in the chocolate is really nice.
41:42It's not too hot.
41:43It's not too strong.
41:43A nice orange in it.
41:44Put more orange in the base.
41:47And next we have Jack from the North West's Dessert Follow Your Nose.
41:52Orange and chilli infused dark chocolate cremo, chocolate chard,
41:56aerated milk chocolate, chai masala ice cream, liquid shortbread,
41:59jeera biscuit pieces, spiced tuile, cinnamon and orange caramel.
42:04Inspired by the blockbuster movie Slumdog Millionaire.
42:07Directed by Danny Boyle, originally from Lancashire.
42:09The dish references the scene in the film where Dev Patel's character escapes being blinded.
42:15Jack was the lowest scoring of all the chefs in the heats with two sevens and a six.
42:22This dish is all about different textures.
42:24Contrast.
42:24Yeah, it's a sensual sort of experience.
42:27It's a 360 degree situation.
42:29And then I've added another tuile to it to give it a bit more crunch.
42:33Right.
42:33Because my feedback from the veteran judge was there wasn't enough texture in the bottom.
42:37So what I've done is I've added to the top as well.
42:39I believe in this dish and I do believe that the scores will increase.
42:43Jack, I can't wait to see it. I wish you lots of luck.
42:45Thank you so much.
42:47Will you just chuck that in the blast for like five minutes?
42:51We.
42:51Is that a time of these?
42:53Jack's chai masala ice cream is ready.
42:55It's the best it's been in a while.
42:57And his new tuiles are coated with edible gold.
43:00Name that film. Goldfinger.
43:04Aromatic spices are toasted.
43:07You've got 14 minutes, Jack.
43:09Yes, Andy.
43:09I'm going to be early.
43:10Beautiful.
43:11Yes.
43:11Thank you very much.
43:12So what have you got there, chef?
43:14Chilli chocolate creme.
43:15Oof.
43:15Cardamom and burnt orange caramel.
43:20Oh my goodness.
43:22Spice.
43:23It's just so lovely.
43:25Spiced jeera biscuit pieces made the day before to ensure a firm set and even bake top the cremo.
43:3230 seconds.
43:33You need to rocher.
43:33The chai masala ice cream is finished with cinnamon and orange caramel.
43:38Is that your new tuile, Jack?
43:40It is, yeah.
43:41It's a mixture of the rupee and the game show.
43:43Oh, lovely.
43:45OK, ready to come up.
43:46No, we've got to go.
43:47The ice cream's going to go.
43:49Mmm.
43:49Just love it.
43:50Oh, Jack.
43:51It's fabulous.
43:52Look at that.
43:53It's beautiful, isn't it?
43:54Yeah, it's gorgeous.
43:55I'm the guest.
43:57Service, please.
43:59Jack has supplied blindfolds to reference Dev Patel's character escaping being blinded in
44:05the movie.
44:06It's also meant to heighten the judge's sense of smell and taste.
44:11I should have picked up the spoon before I put on the blindfold.
44:18When you put on the blindfold, the smells really do get heightened.
44:22It smells amazing.
44:24We've got a big problem with the dish.
44:26You don't need the blindfold because it tastes great.
44:28I love it.
44:29The whole concept and the flavours were really clever.
44:31It came together beautifully.
44:33I love the little new tuile on the top.
44:35I love the way that it has that nod to that spice trail.
44:39It takes us all the way back to India and I love it.
44:42The little warmth of chilli that comes through the chocolate is delicious.
44:45Texturally, it's lovely.
44:47The chai masala ice cream is delicious.
44:49That ice cream's delicious.
44:51That's incredible, Chef.
44:52Yeah.
44:53Top, top tier.
44:54Wowza.
44:55I really like the chai masala ice cream.
44:59I'm not a big fan of chocolate orange, personally.
45:01I really love the chew that you get off the chocolate creme.
45:04I think the texture of it is really, really nice.
45:06I love that.
45:07The ice cream's much better this time.
45:09Because I took my blindfold off, I could see how beautiful it looked as well.
45:12I think I like the theatre of it coming in.
45:15I love the infusion of chilli in there.
45:17It's totally a banquet piece.
45:18Ice cream's amazing.
45:19And I'm like so happy that it wasn't wearing a blindfold and got to see it.
45:22It was like a gorgeous plate of food.
45:24Near perfection, mate.
45:25Honestly.
45:26Incredible.
45:27Spicing's amazing.
45:28It kind of sits on the back of your palate.
45:29It kind of hums.
45:31I think there's lots of different textures going on.
45:33And I think he's sort of like met the brief really well.
45:35Good job, Jack.
45:36Yeah.
45:37Yeah.
45:37Agreed.
45:41Nikita, shout out if you need me, please.
45:42Yeah, I'm honestly all good.
45:44Finally, it's Nikita and with her shoe buns iced.
45:48You know, my hands are a bit shaky, so it's not quite as neat as always.
45:52Her frozen peanut parfaits are demoulded.
45:56Gosh, I do quite a big dessert, aren't I?
45:58Yeah, just point and shoot where you want us to do and what you want us to do.
46:01I don't think I need you to do anything.
46:02Just help move, stop.
46:03Yeah, just watch.
46:04That's fine.
46:06With admiration.
46:08Admiration, wow.
46:09And our last dish is from Nikita from the central regions of England.
46:13It's called The Beginning of the End.
46:15And it is shoe buns filled with a banana custard
46:17and a chocolate custard served on a frozen peanut parfait,
46:21banana and date sponge and d'oeil et tuiles.
46:24This dish celebrates Wes Anderson's Grand Budapest Hotel,
46:28starring Ipswich-born Ralph Fiennes,
46:30where his character orders shoe buns to prison from a patisserie.
46:35There was a couple of issues.
46:37There was a bit of raw banana for an ice cream that was in there
46:39that I was a little worried about trying to make so many of them ready
46:43for if it was to get to the banquet.
46:46So what do you have going on in your shoe buns?
46:48So these medium-sized ones have a chocolate custard.
46:52Yeah.
46:52The larger one and the small ones have a banana custard.
46:57Amazing.
47:02Almost there, final push.
47:05Hey Nikita, it looks lovely.
47:08If you can get the flavour profiles right,
47:11who knows this one could absolutely be a contender.
47:14I think it's stunning.
47:15You can grab these plates with the thing out.
47:19Goodness.
47:20Ooh!
47:22Nothing, nothing happened.
47:24Everybody moves slowly and carefully.
47:29Each peanut parfait is filled with a banana and date sponge.
47:34Oh, lovely. Look at that.
47:35The shoe bun towers finish the dish.
47:38Straight on the card.
47:40Straight on top of the card, yeah.
47:42So I'll hold it.
47:42I need a trangle like that.
47:43There we go.
47:44Go really, really carefully with these.
47:48Service, please.
47:49Just be really careful.
47:51Really, really still with that.
47:53Yes.
47:53Can't take seriously in that hut.
48:02Oh, bud.
48:08Oh, isn't that incredible?
48:09That's very, very cute.
48:11It looks exactly like the film.
48:13It's beautiful.
48:13I can't wait to try this.
48:14Shall we get our mates?
48:15Yes, please.
48:16After three.
48:17One, two, three.
48:17Hello, chefs!
48:19Woo!
48:20Yes, here they come.
48:24Isn't that pretty?
48:27What do you think, Bill?
48:28I think it's delicious.
48:30I think it's a real accomplishment.
48:31That banana custard is...
48:32Oh, I love it so much.
48:34And then I had the chocolate custard.
48:35I was like, this might be even better.
48:36And with the bit of salty peanut ice cream, it goes together so nicely.
48:41That is delicious.
48:43Yes.
48:44Everything's been executed really well.
48:45I haven't got such a sweet tooth, so it's a bit sweet for me.
48:49Yes, it is amazing.
48:50And you start with the banana custard and then you go to the chocolate custard and then you
48:53go down to the bottom to this lovely peanut butter ice cream.
48:56It's so beautiful and, yes, ethereal and delicate.
48:59It's a real improvement.
49:01It'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.
49:10The way that it all balances, it all comes together.
49:13I love it.
49:13I think it's great.
49:14I love the banana custard.
49:15It's fantastic.
49:16The peanut parfait is amazing.
49:19The dating banana sponge is superb.
49:20The textures are great.
49:22It looks beautiful.
49:23Yeah, I think major highlights are the parfait and the sponge.
49:27Loads and loads of texture on it as well, which I like.
49:29Beautiful shoe.
49:30Yeah, beautiful.
49:31Everything executed perfectly.
49:32Really well done.
49:34Could definitely work at a banquet.
49:36Everything that we're looking for, it's a great, great pudding.
49:51What another day's incredible cooking from the chefs.
49:54Yeah, every year the standard seems to just get inch by inch better and better and better
49:59and the desserts today in particular have been so special because there's been real nods
50:04to the savoury notes, to the salt, to the spice.
50:07Flavour profiles have really shone today.
50:10It's been a great week.
50:11Really good.
50:11For me it's been a real privilege cooking with you all, to be fair.
50:14Same, same.
50:15Everyone is just like...
50:16Absolutely.
50:16I feel like there are chefs today who are not necessarily that comfortable in pastry,
50:22who really have gone away, drilled down into the detail of their desserts
50:26and delivered something really very high quality.
50:29Yeah, definitely.
50:30I think the dishes have all been very good to do.
50:32What do you think, Phil?
50:34I've just been astonished by the variety and the storytelling.
50:37It feels like we've been on a real journey.
50:39I loved the aspect of narrative and storytelling, the sophisticated flavours.
50:44There's a little story that unfolds there on the plate.
50:47Who fancies their chances for dessert?
50:48Who wants to get that?
50:49I'd like to get it.
50:50It's so hard to tell.
50:51I mean, there's some real tasty dishes out there.
50:54You're all wonderful chefs and even more wonderful people.
50:57Aww.
50:59For a lot of them it's like last chance saloon.
51:01You can feel that they've given everything.
51:03Even the guys that are already on the banquet.
51:05I think there might be two or three dishes that were very much up there in contention.
51:10This morning there was definitely one and this afternoon there's possibly one or two.
51:14Right, should we go find out the results?
51:16Yeah, sure.
51:21I think with the changes I've made there's a good chance of getting my name on the board.
51:24Personal highlights for me, Jack's, Josh's and Corin's dishes.
51:27I still feel like I've got a good chance.
51:30Top three would be Josh, Jack and Nikita.
51:35Tasted some amazing desserts today.
51:37Hopefully mine's up there with the top ones but you just never know, do you?
51:40The ice cream wasn't quite where I wanted it to be.
51:43My top three, Josh, Corin and Jack.
51:49Feeling pretty good.
51:50I think the dish is the best I've done it so far.
51:52It went perfectly, I think.
51:54I was really happy with everything that I put out.
51:56Top three for me, Corin, Lawrence and myself actually.
52:00Yeah.
52:01Even though mine's has got a really strong link to the brief, I don't think it's going to be up
52:05there.
52:05My top three would be Kieran, Corin and Jamie.
52:11It was a tough cook.
52:12I'm really happy with the end result.
52:15Top three would have to be Josh, Kieran and Corin.
52:21Hello chefs and welcome to the judges chamber for the last time.
52:26Yeah, today's been another great day of cooking, chefs.
52:29Like, we've thoroughly, thoroughly enjoyed all the food that's come out today.
52:32I've had such a great time and ate such different and wonderful desserts.
52:38All the senses engaged with elements of humour and poetry.
52:43You've all been great, thank you.
52:46Well, I'm sure you'll all be glad to hear it is time to reveal the results.
52:51Lawrence.
52:52OK.
52:53So, in last place today, it is Lawrence.
52:59Lawrence, just the ice cream, the technical difficulties with it.
53:02That's the thing that let you down today.
53:04Cool.
53:05Thank you, Lance.
53:06We'll see you in the kitchen in a minute.
53:07Thanks, Lawrence.
53:08Thanks.
53:10So, overall, the experience has been amazing.
53:12You know, it's something I'm never going to forget.
53:14Feels like we've known each other and worked together for, like, much longer than it has been.
53:20Now, in seventh place, it is Josh.
53:25Josh, I loved your dessert.
53:27I thought it was even better than last time.
53:29You really upped the flavours, but the scores today were just so high across the board.
53:33Thank you, Josh.
53:34We'll see you in the kitchen.
53:37All right, mate?
53:39There you go.
53:40How are you, lad?
53:41You all right?
53:42Wasn't expecting that.
53:43Me neither.
53:44There you go.
53:45Can you do?
53:46OK, so in sixth place, we have...
53:50Jamie.
53:51This dish was delicious and the rhubarb flavour coming through was exceptional and the parking was delicious.
53:56So, well done.
53:57Well done, Chef.
53:58So, maybe Coroner Jack will walk through the door next.
54:01That was my top three.
54:03I'm out, lad.
54:04Right.
54:05How are you?
54:05You?
54:07There's been some real quality cooking from everyone today.
54:09All seven of the chefs put amazing food up.
54:12We're going to jump to fourth place.
54:14And so, joint fourth place are Jack and Ori.
54:19Both wonderful dishes, both magical.
54:22So, well done, both of you.
54:23Cheers.
54:24We'll see you back in the kitchen.
54:28All right, boys.
54:30Yeah, yeah.
54:30You guys okay?
54:31Yeah.
54:32The camaraderie between all the chefs and everything like that, it's been good fun.
54:36The competition's been strong all week.
54:37I think everyone's just been so consistent.
54:39I've loved all the food today.
54:41I reckon there's a joint second and a winner.
54:44Well, two of my top three are here.
54:46Coron was my other choice.
54:49Okay, in third place is Corrin.
54:54This dessert is like the best kind of sticky toffee take I've ever had.
54:58And it was absolutely amazing.
55:00I give it a nine.
55:02All the best.
55:03All the best.
55:05Well done, chef.
55:07All right, guys.
55:08All right, mate.
55:10Well done, chef.
55:11Thank you very much.
55:11Thank you very much.
55:12I don't know how they're going to call it.
55:14Very different dishes.
55:15Very different, yeah.
55:17Good luck.
55:17Good luck.
55:19So, that brings us to the two of you, Kieran and Nikita.
55:23How does it feel to be here again?
55:25Yeah, it's tough.
55:25Just as bad this time, I guess.
55:27Yeah.
55:28It does just come down to the points.
55:31And Andy has got the result.
55:34I can tell you now that cooking the dessert at the banquet with a perfect score.
55:41All tens.
55:45Is.
55:51Kieran.
55:54Congratulations.
55:56I thought you had it.
55:57No, I thought you had it.
55:58So, OK.
55:59I was ready to walk off.
56:00Well done, chef.
56:01Listen, we absolutely loved it.
56:03I thought it was magic.
56:05That frozen sable is just absolute genius.
56:07The ice cream was just outstanding.
56:10And the tart itself, what a wonderful piece of cookery.
56:13It was just absolutely beautiful.
56:15And Nikita, unbelievable.
56:17For me, I scored it a perfect ten.
56:19They were just both brilliant, brilliant dishes, but just pipped to the post.
56:22Joanne, thank you so much for coming.
56:24We've loved having you here and we'd love it even more if you would join us at the banquet.
56:28I would love that.
56:29Chefs, congratulations.
56:31Kieran, a well-deserved, brilliant win.
56:33You've worked incredibly hard this week.
56:35Commiserations, Nikita.
56:36Your cooking has been spectacular all week.
56:39Thank you both so much.
56:41Well done, guys.
56:42Brilliant.
56:50That's incredible.
56:51Yeah, insane.
56:52Wasn't expecting that, really, I don't think.
56:54I love that dish.
56:55I really do.
56:56And if it's good enough to go to the banquet, then unbelievable.
56:59I'm on a sugar crash and a winning high, so it's a real rollercoaster of emotions.
57:04Here we go.
57:08All right, can't wait any longer.
57:09Let's go.
57:09Who's got it?
57:10See you at the banquet, guys.
57:11See you there.
57:11Well done, mate.
57:16So happy for Kieran.
57:17His dish was phenomenal.
57:19It's tough.
57:22Second all week.
57:24Well, second for the last three days.
57:26It's tough.
57:28I need to get across to the banquet now.
57:30So close yet so far.
57:32Well done, lad.
57:42Well, that just leaves me with one final thing to do.
57:48Hey, everybody.
57:50Hi, Annie.
57:50Hi, Annie.
57:51Well done.
57:51Congratulations.
57:52Feel good?
57:53Feel great.
57:53Well done.
57:55Now, I have one final thing to do.
57:58The chef cooking the canapé at the banquet, who's been the most consistent all week.
58:03It's you, Nikita.
58:06Congratulations.
58:06Well done, chef.
58:07You did canapés one, didn't you?
58:09Yeah.
58:10Good luck.
58:13Well done to all of you.
58:15Cheers.
58:15Cheers, everyone.
58:16Cheers, guys.
58:17Tomorrow, the banquet.
58:19Like every good tale, there's always a twist.
58:23We have an unprecedented situation.
58:27We've never found ourselves in this position before.
58:30Ohh.
58:58Did you remember some cool masters music that could you recall?
58:59Cheers, guys.
58:59Cheers, guys.
58:59For the broadcast, the LEDGW.
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