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00:02Oh, hey there, Phil.
00:03You up to anything nice?
00:04Just practicing some knife skills.
00:06I think we might need to go back to basics here.
00:08No, no, no.
00:09This is something Sir Stephen Frears taught me.
00:11It's called the Director's Cut.
00:14Okay.
00:15All right, that's a wrap, folks.
00:17Get the cabbage into makeup for its close-up.
00:21Someone please stop Chef Tom Kerridge.
00:23He's stolen a piece of the leading lady.
00:25She's delicious.
00:30So far, there's been a win for Scotland's Ori, who clinched the starter course.
00:34Well done, Chef.
00:36And Wales' Corin, who just pipped Nikita to the fish.
00:40Really happy after winning yesterday.
00:42Finally got my name on the board.
00:44It's tough being the only woman.
00:45So it's definitely a confidence boost to come second.
00:48So I've just got to give it everything today.
00:51Today, the chefs compete for the honour of cooking the banquet main course for film icons in Liverpool.
00:56Who will triumph when the standards are this high?
01:01Gotta do that extra mile.
01:02The banquet will be held at the iconic film location, Liverpool's St George's Hall,
01:08which is featured in movies including Fantastic Beasts and Where to Find Them and The Batman.
01:15One way for anger management, isn't it?
01:17I think it's really tough.
01:18I think there's some amazing competition.
01:21It's the course every chef dreams of winning,
01:23and as if battling the other exceptional finalists wasn't enough.
01:27Ow!
01:28Ow!
01:29Today, the heat is turned right up.
01:32This chef is my wild card.
01:52Two spots left at the banquet.
01:54The margin for error is, like, zero.
01:57Main course today, guys?
01:58I would love to get my name on that board.
02:00I'd like to think that my chances are quite high getting the duck main course onto the banquet.
02:04Deciding which main course makes it onto the menu are triple Michelin star holder Tom Kerridge,
02:11fellow Michelin star chef Lorna McNee,
02:15and comedian and blink-and-you're-missing occasional actor Phil Wang.
02:21Oh, nice heart.
02:22Thanks.
02:23Aw, look at that!
02:24There's a couple of dishes I'm really looking forward to.
02:27Ori's, that lamb dish, was fantastic.
02:29But also Jamie's.
02:31I thought it was so magical and wistful and beautiful.
02:34Yeah, I'm really looking forward to seeing Kieran's, the hot fuzz venison.
02:38It was an elegant murder scene.
02:39Yeah, it really was.
02:40I remember Nikita had a really beautiful pork dish as well.
02:42It was very tasty, and I love porks.
02:44Beautiful pie with that as well, wasn't there?
02:46Yes.
02:46I mean, I love a pie.
02:48I don't doubt it.
02:50Lawrence isn't here.
02:51That must mean that someone else from one of our heats is stepping in.
02:55There's only space in the kitchen for eight people to cook,
02:58so we've asked the lowest scoring chef from the heats
03:01to step out for this course to make way for a wild card.
03:06Anyone have any ideas?
03:08Paul Leonard, who ours against, is pretty good.
03:10I had Mark in my heat, who had one of the best main courses I've ever had.
03:13He goes up against Cal.
03:14His main course got some nice scores as well.
03:17I had John.
03:17He had quite a nice main course, so it could be him.
03:21I know, and I know it's a great dish.
03:23Spill the beans.
03:24Spill the pork.
03:25It's not pork.
03:27There's a clue.
03:31I think biggest rival today is probably Jamie.
03:34Everyone's a rival until my name's on the board.
03:36I only skimmed past Nikita yesterday,
03:39so I think she's a bit of a dark horse.
03:41There's a wild card today.
03:42Yeah, more competition.
03:45Good morning, chefs.
03:47Everyone ready for today is going to be a big one, the main course.
03:50We have asked one chef to step out.
03:53Taking their place will be my wild card.
03:58This chef had the highest runner-up total score, I feel,
04:03their main course is definitely banquet-worthy.
04:09There you go.
04:11You ****.
04:16Welcome back, Cal.
04:17Thanks for having me.
04:18Our guest judge today is one of Britain's most acclaimed film directors.
04:22It's Sir Stephen Frears.
04:24Please do make sure you call action on some blockbusting flavour.
04:29All right.
04:30She worked on that quite a long time.
04:32Yeah, I was up all night with you.
04:33OK.
04:34The first four chefs to cook will be Kieran, Nikita, Josh and Ori.
04:39Off he's go.
04:40Good luck, chefs.
04:42Good luck.
04:45Good luck.
04:45Good luck, guys. Good luck.
04:46Good luck, everyone.
04:50Yeah, it's nice to come back and get one more shot at it,
04:52but obviously redemption comes if you actually win it, so let's see.
04:55It's main course, Judgment Day.
04:58The battle is on to join Ori and Corin on the banquet menu.
05:04Should my induction be flashing?
05:06No, it should not.
05:08Oh, thank you.
05:10Wrong knob.
05:11Classic wrong knob situation.
05:13Chicken.
05:14It's chicken time.
05:15To celebrate Audrey Hepburn's character's disastrous cooking in Breakfast at Tiffany's,
05:21London and the South-East Josh is making a balleteen.
05:24I'm stuffing my chicken, chicken mousse.
05:28It's just got some coriander seeds and cumin seeds through the mousse.
05:34Scotland's Ori is charring a lamb saddle.
05:38His feast inspired by the animation brains.
05:42First big job is get this potato rosti on, get the lamb bun mix on,
05:46get the sauce on, get the mousse on, get the lamb cooking.
05:50Loads.
05:53He's also proving dough for sticky buns as Kieran from the South-West
05:57makes venison blood sausages with extra spice after feedback from the heats.
06:02So what kind of scores did you guys get in the heats?
06:05Eight and two sevens.
06:06OK.
06:07What about you, Kieran?
06:08Two eights and a nine.
06:10All right, what did you get, mate?
06:11I got three tens, so the only way is down.
06:14What did you get, Nikita?
06:15I got three nines.
06:17Hey, get that under your belt, eh?
06:20Our central winner, Nikita, is making a pork cheek pie for a Pride and Prejudice dinner.
06:26It is hammering for my pork pie filling.
06:29She's adding a ten-spice chat masala, as the spices would have been a sign of luxury and wealth in
06:35the Darcy household.
06:36My biggest worry is the pie.
06:41Helping Judge is one of our most successful film directors.
06:45With three BAFTAs, a Primetime Emmy and two Oscar nominations, his films include The Queen, Dangerous Liaisons and Philomena.
06:54Hello, nice to meet you.
06:56It's a Stephen Fries.
06:58Hello there, Stephen, how are you?
06:59Nice to meet you.
07:00Nice to see you too.
07:01Please jump in, grab a seat, my friend.
07:03Do you eat out a lot?
07:04Is food a big part of your world?
07:06Once a week.
07:07There are eight main courses coming your way today.
07:10Eight?
07:10Eight.
07:12What is your favourite thing to eat?
07:14I was brought up on post-war food, so steak and kidney pie and things like that.
07:19You know, I was brought up in rationing.
07:20And if you're, no, you're all too young to remember rationing.
07:23Even I'm too young.
07:25Can you believe it?
07:26Oh, come on!
07:27My dad was in South Africa during the war, rationing of food parcels from South Africa.
07:32I remember when a pineapple arrived.
07:33Wow, was that exciting?
07:35No, I said I don't like pineapple.
07:38Hot pan, hot pan.
07:40Super hot pan.
07:40No pineapple, but far-flung flavours are underway.
07:45Both Josh and Kieran are making a Mexican sauce known as a mole.
07:49Building layers of flavours, so chicken, then onions.
07:52Then we're going with spices, almonds, pumpkin seeds.
07:58Then in with the chillies and herbs.
08:01Then tomato paste, cut the tomato paste out, add the prunes.
08:04And then just let it cook for as long as possible.
08:07Like Josh, Kieran's contains almonds and chocolate, but his is flavoured with beetroot and tamari, which is similar to soy
08:15sauce and red verjue, the juice of unripe grapes.
08:25Just as well, that doesn't actually hit the ground.
08:28Ori lines a mould with lamb and guinea fowl mousse.
08:33These chefs are just extraordinary. They're all performing at such a high level.
08:36But all of them are so individual, so cooking for their own personality, telling their own story in the most
08:43powerful way.
08:45Max, please, behind.
08:47Ding dong.
08:48I want to put it in the oven at the right time so that it has time to rest, but
08:52I don't want to put it in too early because I'm not serving at first.
08:57Kieran's got venison leg and loin smoking over pine.
09:02Time pressure is the biggest issue.
09:05Our first main course coming in is from Kieran, representing the south-west of England, and it is called The
09:10Greater Good.
09:10Barbecued venison loin and leg, slow-cooked and glazed venison belly, venison blood sausage, grilled heart of Tardevo, served with
09:19a venison sauce, venison heart taco with beetroot mollet and smoked creme fraiche.
09:25And it's about Hot Fuzz, which was filmed in Wells in Somerset.
09:30He's made a beetroot taco dough and will serve the dish like a murder scene as a nod to his
09:38comedy thriller inspiration.
09:42The Greater Good is obviously the tagline for the film. I'm using it as like a message for like using
09:46the whole animal.
09:47Which is your ethos in your cooking ethos.
09:50Venison belly and dehydrated beetroot are finishing on the barbecue.
09:55How are you looking, Kieran?
09:57Yeah, we're gonna be okay, I think, maybe, ish. We'll see.
10:00With the bones, he's made of venison and beetroot sauce.
10:03Thanks. Thanks, Josh.
10:05Welcome.
10:06Can I take it out for you?
10:07Yes, please, boss.
10:09Moudon, moi.
10:13You've shot some films in Liverpool, right?
10:16The first film I ever made, Gumshoe, with Albert Finlay, was set in Liverpool.
10:20And then we shot again a film called Florence Foster Jenkins.
10:23With Meryl Streep?
10:24With Meryl Streep.
10:25That's incredible.
10:26It has very, very vertical buildings and wide streets.
10:29And it looks, it passes for New York.
10:35What do you want, man?
10:36We're gonna make tacos together.
10:37Someone could do a blob of mole in there.
10:40Like that much?
10:41Maybe a tiny bit more.
10:43Kieran starts with the pine nut cream.
10:46Do you want me to do that?
10:46Yeah.
10:47Josh fills the taco with dehydrated beetroot, pumpkin seeds and smoked creme fraiche.
10:53We've got eight minutes, Chef. How's that blood sausage, Kieran?
10:56Yeah, it's nice. It's a bit softer than the last time.
10:59Yeah.
10:59They're finished with shaved, dried venison heart.
11:06Beethoots look beautiful.
11:07You happy?
11:08Yeah, really nice.
11:13Chef, we have four minutes to the past.
11:15Yeah, I'm gonna put a touch early if that's okay with you.
11:16Lovely.
11:17Early is always good.
11:20Splashes of venison and port sauce completed.
11:24The whole thing's supposed to be like a blood splatter.
11:25Yeah.
11:26So, Messi is, like, encouraged.
11:33Service, please, guys.
11:34Come and grab the door.
11:35Oh, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait.
11:38Here you go.
11:46It looks like you've stumbled upon a murder scene.
11:50But a delicious murder scene.
11:53The chefs who cook this afternoon get to try the dishes and suss out the opposition.
11:58Thanks, mate.
12:07It's a strong start of the day, isn't it, if you kick off with a venison heart taco.
12:12It's a decent breakfast, isn't it?
12:13Yeah.
12:14I think the beetroots are cooked perfectly.
12:15They've got a great flavour.
12:16The black pudding's definitely better this time.
12:18I still absolutely love that pine nut cream.
12:20I think it's delicious.
12:22Pine nut is a nice touch.
12:23I love the blood pudding.
12:25The loin for me is, like, just, like, if I'm being hypocritical under-season.
12:28We would have liked to have seen, like, a heavy sauce on there for me.
12:31Taco's good.
12:32What did you think of the little taco?
12:34Yeah.
12:34I think that's maybe the best part, I think.
12:36It's really special, isn't it?
12:37It's super tasty.
12:38Yeah, the taco's banging.
12:39The cook on the beautiful pink pieces of the loin and the fillet are delicious.
12:44The belly, I think, is fantastic.
12:46And that lovely, chewy, smoky heart taco is such a nice break in the texture of everything else.
12:52I found that rather unremarkable.
12:54And the loin.
12:55That was very good.
12:56I think it's super tasty.
12:59Maybe a little lack of acidity and punch.
13:02And, like Stephen said, something that suddenly comes through is exciting.
13:07The pie's in the oven.
13:11I like pie.
13:13The central region's Nikita has been flying under the radar with her dishes.
13:19I scored highly.
13:20I got nines.
13:21You know, I need to show them that I can hold my own and I'm not here to mess around.
13:27Her inspiration is Mr Darcy's house, Pemberley, from Pride and Prejudice,
13:32which was filmed at Chatsworth in Derbyshire.
13:36Dinner at Pemberley.
13:38Roasted pork tomahawk, barbecue pork belly, pork cheek pie, sweet corn chevdo,
13:44spiced carrots, potato patties, green chutney served with a pork Madeira sauce.
13:52Nikita's chevdo is a Gujarati version.
13:55Pureed sweet corn with mustard, sesame seeds, green chili paste and turmeric.
14:01Just need some seasoning.
14:03A spoon of lemon.
14:04Scoring three nines in the heats puts her in the top three.
14:10I absolutely love the pie, although there was slight serving issues,
14:15because it was so big and delicious that when you cut it,
14:18all the kind of the middle kind of spread everywhere.
14:20So I'm doing a much shallower pie, and then the potato wasn't quite crispy enough.
14:25Right.
14:25So I'm rolling it in semolina before frying it.
14:27I can't wait to see it again.
14:30More sweet corn goes into the mashed potato patties, which are also flavoured with green chilies and curry leaves.
14:38Time to do some meat cooking.
14:40I can't wait to see it again.
14:48Dangerous Liaisons was a big hit.
14:50We had a vast chandelier of candles.
14:53Lighting fields by candlelight was really invented by Stanley Kubrick.
14:57He invented a lens that could use candlelight for its light source.
15:01So then the candles are brighter than the electrical lights that you used to light the set.
15:06Is that a common practice, to take inspiration like that from other directors and techniques?
15:11Well, if someone does something that clever, then you nick it, yes.
15:17I'm taking the pie out of the oven.
15:22Back spots.
15:28I'm very happy with the cook on the pork.
15:30Yeah.
15:32Kieran's on carrots and potatoes.
15:34And then just lower it down and don't touch them.
15:36If they touch, they'll stick to each other.
15:40Make sure you get lots of this masala, like, on it.
15:43This, like, sesame peanut-y coating bit on top.
15:47Chef, you have six minutes to the pass.
15:49Wait.
15:51And then cabbage can go in the bowl.
15:55Anything else?
15:56I need silence while I try and do more of this pie.
16:06Okay, someone to do this sweet corn puree.
16:09A circle blob.
16:10Yeah, circle blob.
16:10It is lumpy, but it's supposed to be.
16:12It's sitting next to her green chutney.
16:18Two and a half minutes to the pass.
16:19Oi.
16:21Oh, look at that.
16:22Oh, blimey.
16:25Sort some jugs, please, and then I'm ready to go up.
16:35What's the best way to hold this?
16:37Steady, steady.
16:38Yeah.
16:38Good luck, Chef.
16:42Hello.
16:43Hey, Chef.
16:44Oh, my God.
16:46Beautiful pie.
16:47Look at that.
16:53Nothing better than that sound, is there?
16:55The crunch.
16:56The crunch.
16:56The knife goes through a crisp, crunchy pastry on a pie.
17:08Hello.
17:08Hello.
17:11What's the green condiment?
17:12It's a green chutney, so made with coriander mint.
17:14It's super, like, fresh and, like, cuts the dish.
17:17Well, you finish over it.
17:18If you liked it.
17:19I think the cook on the pork was really good.
17:22Really tender.
17:23Yeah.
17:23Color of the sauce, great.
17:25That green chutney is magnificent.
17:27I'm kind of obsessed with that.
17:29I think that the pork's delicious.
17:30The belly's still great.
17:31I actually really love the potato things this time.
17:33They've got a nice spice in them and they've got a really great texture.
17:35They were delicious.
17:36They were very good, weren't they?
17:37I thought a lot of it was terribly good.
17:39Preach on the pork real nice.
17:40Yep.
17:41Potato crispy on the outside, soft in the middle.
17:43Yeah, really delicious.
17:44I think she's managed to drove those flavours even more.
17:47The pie is absolutely fantastic, deep, rich.
17:50I think probably the only issues that I might have with it,
17:53it was a little clunky for service point of view.
17:55Solid cooking.
17:56Definitely could see that at the banquet.
17:57Imagine that pie being served in the middle of the table, right?
18:00Last time we had this, the pie was much taller.
18:03The ratio now of pastry to filling suddenly becomes a bit more pastry-like.
18:08I don't need so much pastry, I want more pork.
18:10I thought the pie was wonderful, though.
18:12Yeah.
18:12Yeah.
18:13I could eat it all day.
18:14What would Colin Firth say?
18:16Something charming, no doubt.
18:19Ori, you want this at 180, mate.
18:22Cheers, mate.
18:24Kent's Josh will serve next.
18:26His chicken ballatine is being poached and he's still working on his mole sauce.
18:33Nice things.
18:34We like nice things.
18:36This is called Not a Fan of Chicken and Sauce Anyways.
18:39Chicken ballatine, crispy chicken skin, braised gem lettuce, fresh gem lettuce, rice cracker, saffron rice, lime gastrique and chicken mole.
18:47A celebration of iconic British actress Audrey Hepburn, who spent part of her childhood in Kent.
18:53This dish is inspired by Holly Go Lightly in Breakfast at Tiffany's, who attempts to make a dish of chicken,
18:58rice and chocolate sauce, but the pan explodes.
19:01What were your scores from the judges?
19:03Eight, seven, seven.
19:04One of the pieces of feedback for you was more food.
19:06More food.
19:07So you told me you've added rice.
19:09Yeah.
19:09What kind of rice is it?
19:10Basmati rice.
19:11Yeah.
19:11Nice fine dice of white onion and garlic, chicken stock, saffron.
19:15So just more, more.
19:17More stuff.
19:18More stuff.
19:19These look nice.
19:21These?
19:21Yeah.
19:22What is it?
19:22Thanks mate.
19:23Just a rice cracker mate.
19:26This is not hot.
19:29The crackers are finished with saffron and he begins braising baby gem lettuce.
19:36Add some chicken stock, cook it down a little bit, lime juice.
19:4180% dark chocolate is blended into the mole sauce.
19:45Ori, I don't want to destroy your palate, but can you just check that for me?
19:51Nice.
19:51Salt.
19:52I think I need a bit of salt.
19:53Yeah.
19:53I thought so.
19:54You found a breakfast at Tiffany's?
19:56I saw that in about 1961 or something.
20:00It's about 1961.
20:01Oh, is that right?
20:01Well, that's when I saw it.
20:02I grew up in Leicester.
20:04There were 40 cinemas in Leicester.
20:0640?
20:0640.
20:08Wow.
20:08They would change the films halfway through the week often.
20:11So I did nothing but go to the cinema.
20:16Are you happy with the cook on that?
20:17Yeah.
20:18I'm very happy with it.
20:19It's juicy.
20:20Mousse is nice.
20:21Josh, you've got just over five minutes, chef.
20:23Yeah, I'm going to be a touch early.
20:27Top it with some of this chicken skin.
20:30Yum.
20:30The original dish that Polygo lightly cooks in the film is chicken, saffron rice and chocolate sauce.
20:36How's your mole?
20:37Yeah, it's nice.
20:38I'm happy with the mole.
20:39The spice level.
20:40The taste of chocolate.
20:42Lime gastric.
20:43Yep.
20:44Really good amount of that, mate.
20:45Yep.
20:50And then lettuce.
20:55Just over one minute, chef.
20:57Yep.
20:57No worries.
20:58Fresh lettuce and coriander garnish the dish.
21:01Yeah, just place it in, mate.
21:03It'll sit flush in the top.
21:04Drop it?
21:05Yeah.
21:05Just let go of it, mate.
21:06It won't go through.
21:07That was scary.
21:08He adds smoke before sealing the pressure cookers, which he'll serve whistling as they release the steam.
21:16Service.
21:21Thanks for your help, mate.
21:22Last one.
21:22No worries.
21:30There is a sense of tension here.
21:31It does feel like it's about to explode in my face.
21:41Nice that he's done an item of food that was actually eaten in the film.
21:45Delicious.
21:46Oh, there'll be trouble at home.
21:49Where's the mole?
21:50I'll see.
21:51Chickens cooked beautifully.
21:53Yeah, chickens.
21:53The only thing I'm not sure about is this rice cracker.
21:56I'm not sure of the flavour of it.
21:58I think there's some really good flavours in there.
21:59I quite like the mole.
22:00So that sauce, for me, tastes amazing.
22:03It's something that we've not had on Great British Menu really before.
22:06I think I've got more of it than last time.
22:09Now, that's more of a good thing.
22:10However, the good thing is super powerful.
22:13That chicken that's cooked beautifully, but the flavour of it is just gone.
22:17Everything is cooked absolutely beautifully.
22:19I think the rice has got fantastic flavour.
22:21But, yeah, I had the problem last time where I thought the sauce might take over and I feel like
22:24it has.
22:26The lime is really good as well.
22:27Yeah.
22:29Really, like, kind of sweet and sour.
22:31Juicy chicken.
22:32So soft.
22:33It's a really exciting dish now, especially with this bit of rice at the side, which is so delicious.
22:37The rice is a great addition.
22:38The crispy, crunchy elements of the chicken skin on it are great.
22:41I mean, for me, that's a ten.
22:42I, personally, I'd say it's probably about an eight.
22:44I feel like this falls short of the first two.
22:46The dish is so brave, it's so delicious, but the balance of the two have just been lost.
22:51Well, I'm glad you're not a film critic.
22:55I thought it was sensational.
22:57I thought the chicken was very, very well cooked.
22:59Where do I get it?
23:05Finally, it's Scotland's Ori who's using mushrooms and haggis spices for his fast filling.
23:10This is the brined lamb mini fillet.
23:13It looks appetizing, doesn't it?
23:15Black.
23:15Black.
23:16He builds the fast with the lamb and guinea fowl mousse he made earlier, truffle mousse,
23:21and the lamb mix.
23:22This is called A Feast for Merida.
23:25Barbecue lamb saddle, lamb fast, lamb fat rusty, sticky lamb rib, fried bun filled with braised lamb,
23:34courgette, basil and lemon verbena puree, and lamb sauce inspired by the animated movie Brave,
23:41set in a fictional medieval Scotland.
23:43This dish is based on a scene where they're having a feast at the castle.
23:49He mixes the courgette, basil and lemon verbena puree.
23:54What is?
23:55Lamb ribs.
23:57I remember in your heat, you were a bit upset about the little buns that you made and you felt
24:02that they worked right
24:03and then you got tense from all the judges.
24:05Yeah, I'll probably make them right this time and not get tense.
24:07And they'll go, oh, what's wrong with the buns?
24:08What's the most difficult thing on here?
24:10Getting this terrine right, getting the buns right, and just making sure the croissant and the lamb's really spot on.
24:14It's really beautiful. Yeah, yeah.
24:15You can do it. Of course you can.
24:17This dough feels better. Just weighing them out so they're all the same size, then I'm going to pin them
24:23out and roll them with the lamb inside.
24:26Steve, you had directed Philomena.
24:28It centres on this tragic story about Philomena and her son, but throughout the film there are also these moments
24:34of humour and wit.
24:36Yes, thank goodness.
24:37How important is it to have that range of emotions?
24:41Oh, I like the jokes. I love the jokes. I'm rather a sucker for them.
24:43It's easy to be depressing.
24:45But comedy's hard.
24:46You'd know more about that than I would.
24:47I've been trying to convince these guys. All serious.
24:51The last service of the morning is coming up.
24:56Tomatoes and preserved lemon are ready in the saucepans.
24:59His sticky lamb buns are frying.
25:03And the farce has finished steaming.
25:08Did they look good, mate?
25:09Yeah, I am chuffed with this.
25:13Potato rashti is topped with soft Scottish crowdy cheese and the buns are dusted with wild garlic powder.
25:24I've got some mint chiffonade in the bottom of my fridge. Sprinkle that over the top.
25:29The lamb saddle is seasoned with salt and haggis spices.
25:34Always seasoned from a height.
25:35Yes, you like that, mate.
25:37Yeah, it looks good.
25:39Ori, you've got ten minutes, chef.
25:40I'm going to be ready in probably two minutes, Andy.
25:43You are a rock star.
25:47OK, cool.
25:52I need to put the puree on the plate.
25:54I actually forgot about this, sorry.
25:56Oh.
26:00Service, please.
26:15What an entrance.
26:18Enjoy, guys.
26:19Thank you very much.
26:19Thanks.
26:20Starting, right?
26:20Yeah, absolutely stunning.
26:24That was cold.
26:25I'd like some more, please.
26:34You don't look as I as impressed as last time, Tom.
26:36I'm not.
26:37Hmm.
26:37I'm seeing.
26:38I think he's been slightly let down by it and I don't think it's actually his fault.
26:41I actually think the piece of meat isn't as good.
26:43Yeah.
26:44It's not got that beautiful, gentle melt-in-the-mouth cook that it had last time.
26:49The beautiful farce.
26:50I mean, it's a stunning piece of cookery and it's a little cold.
26:56Perhaps trying to get it all up perfectly under a bit more pressure suddenly shows actually what a stretch this
27:03dish might be.
27:04The amount of work that's gone into this is incredible.
27:07The one thing for me is that the actual piece of lamb, I like it a bit more medium.
27:11Fat's a little bit under rendered.
27:12Yeah.
27:13Yeah.
27:13That's the main bit though, isn't it?
27:14Yeah.
27:15It's very bright in, like, summery when you eat it.
27:17Everything's executed exceptionally well.
27:20The lamb bun actually is better this time.
27:22I think it's delicious.
27:23The rosti's still lovely.
27:24The farce is beautiful.
27:26The lemon verbena puree.
27:27But I agree with the lamb belly.
27:29Mine was mainly fat, which is a real shame.
27:32What did you think, Stephen?
27:33Well, luckily, I'm not haunted by the past.
27:36To me, I thought it was sensational.
27:38I mean...
27:40Get out of here.
27:52Happy, guys?
27:53Yeah.
27:54You all right?
27:54Yeah.
27:55It's over.
27:56I'm glad to get the main course done.
27:58Will it be enough?
27:59I don't know.
28:00I think there's going to be some serious, strong main courses this afternoon.
28:02There's going to be some attitude in the kitchen.
28:05Yeah, yeah.
28:06In the kitchen.
28:07Hi, everybody.
28:08Hey, mate.
28:09Stephen, how are you, sir?
28:10I've eaten too much.
28:12You've eaten too much.
28:13And we're only halfway.
28:14To be honest with you, we've had some really great dishes that have improved.
28:18Got some great flavours, some great produce.
28:20Some improvements on dishes.
28:23Some slightly gone backwards.
28:25Have we found our banquet dish yet?
28:27I'm not quite sure.
28:28Did you love it, Stephen?
28:29Yes, but with him, it's like sitting on a panel with a public hangman.
28:34To me, the food has been absolutely wonderful.
28:36Got to open a pub called The Hangman.
28:38The Hangman.
28:39How did we find that, guys?
28:40Yes.
28:40Quark moves fast.
28:41Some tasty dishes.
28:42Real tasty food.
28:43No weak dishes, I didn't think.
28:44Good luck, guys.
28:45Good luck.
28:45Cook well.
28:46It's so lovely to have you here, Stephen.
28:48Directed some of my favourite films.
28:49My Beautiful Laundrette was such a loved book.
28:52You feel a responsibility when you take on something like that to get it onto screen.
28:56Oh, yes.
28:56When I made High Fidelity, Nick Hornby's book, people came out and said,
29:00well, they didn't knock that up.
29:02And I thought, oh, that's a real compliment.
29:04So, no, no, no.
29:05After you're dealing with things that people love.
29:07Food, music, film, all of these things are the things that we kind of carry in our hearts,
29:11right?
29:12So we'd better get this banquet menu right, then.
29:14Just put your hearts and your head into it and let's see what we can come up with in the
29:17second half.
29:20Good luck, guys.
29:20Good luck.
29:24It's all so quiet.
29:27It's all so quiet.
29:29It's all so quiet.
29:30This is huge.
29:32It's the one everyone wants.
29:33You can see everyone's quiet.
29:34No one's talking to each other.
29:41This dish has got a lot of components, so I just, yeah, want to get them all done.
29:45Now I'm going second, so, you know, it's a bit of a push.
29:48As well as butchering guinea fowl, Cal's making milk buns and two farces.
29:54One stuffed inside morel mushrooms for the full Monty.
29:58I mean, you are my wild card.
30:00The dishes that you're up against are no joke.
30:03No, absolutely not.
30:03Not least Jamie, who already beat you in the heat.
30:06Yeah, I already, yeah, I've already seen Jamie's and it's knockout.
30:09I feel like coming in as a wild card, people are happy to see you at first,
30:12but probably not that happy that you're here.
30:14Cal's fellow northeastern Yorkshire chef, Jamie, is celebrating the boy and his kestrel in Kez.
30:21I'm going to get the parfait cooked down and then start the crumpet batter
30:25and then I'll leave that to sit for a while to start to bubble up.
30:29I need to blow towards the ducks.
30:35In homage to the film Becoming a Guinea Fowl, Corin is, unsurprisingly, cooking guinea fowl.
30:42You get the steamer at the top, Cal?
30:45I'm using the steamer at the top, I'm done with the bottom now.
30:47Let's go steam some buns.
30:50Jack's got his hopes pinned on a dish designed for Wallace and Gromit.
30:55His take on steak and Wednesdaydale cheesy chips.
30:59The chips, they need to be boiled, frozen, fried and then refried again.
31:04I'm cutting them all different angles because I was a kid in the chip shop, that's what I used to
31:07get.
31:09Such an incredible career. You were nominated for an Oscar for the Queen.
31:14Yep.
31:14What do you think about awards?
31:16I try to be indifferent, but when we win one, it's always very nice.
31:20They don't really matter.
31:22Oh, you've won one?
31:23Now they're amazing!
31:24They're very, very important.
31:26So how does everyone feel about the guest judge?
31:28Director, Stephen Frius.
31:30I think it's quite exciting to become such an amazing film director.
31:33Yeah.
31:33Directed The Queen.
31:35The Queen, yeah.
31:36Have you seen it?
31:36Great film, yeah.
31:39Wrapping the faggot mix in crappernap just to keep it all sealed while it cooks.
31:43I've got the beef cheeks in here, in a lot of butter and oil, just to really get deeply caramelised.
31:48Let's put some veg in there to help season it.
31:51There we go.
31:52Now we fry it.
31:54You don't mind a few guinea sausages up here, do you?
31:56Don't for it, chef.
31:57There will be some flames in a little bit, FYI.
32:02Our first main course of the afternoon is coming from Corin, representing Wales,
32:06and it's called Rungano's Guinea Fowl.
32:08And it's barbecued, finished crown of guinea fowl, glazed with Welsh Zambian honey.
32:13Fried, confit leg with piri-piri hot sauce.
32:16Barbecued, confit thigh.
32:17Pickled and seared courgettes with fried capers.
32:21Bergamot zest and togarashi spice dressing.
32:24Ponzu butter sauce and a fried steamed bun.
32:27Celebrating Rungano Naoni, a Welsh Zambian director,
32:31who won at Cannes 2024 for her film Becoming a Guinea Fowl.
32:36How did the judges respond to your dish?
32:39You've got two eights and a seven.
32:40Two eights and a seven, yeah.
32:41I feel like they thought the garnish was a bit under-seasoned, a bit bland.
32:46Oh, so wasn't that keen on the courgettes?
32:47Wasn't that keen on it.
32:48We've got an addition of some fried capers in there and a little dressing for the courgettes as well.
32:56So these are my legs that are about to go into their dry dredge and then fried.
33:00Get a nice crispy leg, then I'll stick them in the oven.
33:04Ow!
33:05Ow!
33:07ABC, yeah?
33:08Always be cleaning.
33:09Always be cooking.
33:10Always be clearing.
33:12Always be chopping.
33:13ABC.
33:14And always be charring as the crowns get some colour over the flames.
33:19Oh, ****.
33:20I'm going to take it off.
33:21Yeah, take it off, take it off, take it off.
33:23He adds lime zest to his new dressing.
33:29Fried capers, bergamot zest and togarashi spice dressing.
33:32Bergamot, that citrus lift, is beautiful.
33:35And that togarashi, umami flavours.
33:42You've got six minutes, Chef, to the pass.
33:44How's it going, all right?
33:45Yeah, going to be a tight one.
33:47Celeriac and yeast and courgette puree are first.
33:51Five.
33:53Followed by fondant celeriac.
33:55Can we carry on?
33:56Yes, please.
33:57The barbecued courgettes are dressed with the new spicy citrus dressing.
34:02How's on your guinea fowl?
34:03Yeah, good, thank you.
34:05The leg nuggets are doused in pitty pitty sauce.
34:08One of you just want to snip the string off these.
34:10Yeah, I'm on that now.
34:16You've got two minutes, Chef.
34:17Can I get an extra two?
34:18OK.
34:22The nicest ones you can see straight on top of the leg that I've just done.
34:26And then nasturtium flowers, then we're ready to roll.
34:29Extras are being served on the side.
34:32Moving into your two minutes extra time, Corinne.
34:35Yeah, thank you.
34:35And he sauces up with the ponzu beur blanc.
34:42Service, please.
34:43All right, lovely.
34:44Old buns, yeah.
34:45Hold up, hold tight.
34:46Oh my God, that would be annoying.
34:47That would have been annoying.
34:56What's in the pot, Phil?
34:57What's in the pot?
34:58What's in the pot?
35:00Oh, it's more of the confit thigh and the nuggets.
35:14It's like the best chicken nugget ever, isn't it?
35:16Mm.
35:17Did you like that, Jamie?
35:18Mm, yeah.
35:19Because there's so many varying techniques and processes,
35:22it's quite fun to eat.
35:24There's lots of little bits to sort of pick up.
35:26I think all the different textures work so well together.
35:29I love that barbecue taste on the outside of the guinea fowl.
35:32The little fried legs, delicious.
35:35It's not massive on the big bit of celeriac,
35:39but the courgettes that are dressed in the dressing lift everything.
35:42The fried bun's beautiful.
35:44The fried capers are lovely.
35:45And those nuggets are sensational.
35:47The gravy's a bit over-salted for me.
35:50I love this fried bun.
35:52The yeasted celeriac puree is banging.
35:56Yeah.
35:56And I really like the cook on the fowl as well.
35:58Very protein heavy.
36:00Mm.
36:00I like that though.
36:01That's good.
36:02The thigh, the roll bit is delicious.
36:05And the actual breast, the cooking of it is beautiful.
36:07I agree and disagree with you about the sauce, Phil.
36:10It is salty and it is punchy, but it's amazing.
36:13Let down slightly by the vegetable garnish.
36:16What do you think, Stephen?
36:17The combination of all the things just seemed delicious.
36:21I'd quite like a bag of it to take home.
36:23LAUGHTER
36:30One way for anger management, isn't it?
36:33This is just the breast meat from the guinea fowl, hammered out,
36:37ready to lay onto the skin.
36:42You're buns there, Cal.
36:45Buns, thank you.
36:47So our next dish is by Cal from North East and Yorkshire.
36:51This dish celebrates the cheeky British film The Full Monty,
36:55which was set and filmed in Sheffield, Yorkshire.
36:58Whole guinea fowl, de-boned and stuffed with a roulade
37:00of guinea fowl leg and thigh farce.
37:02Covered in truffle with a truffle stuffed morel mushroom centre.
37:06Guinea fowl sausage served with sweet corn husk,
37:09caramel glazed milk bun, mushrooms, sweet corn puree
37:12with a guinea fowl sauce.
37:14And he's added in there some compi potatoes
37:16with shallot, jam and garlic potato puree.
37:24You know, it's my third time here, so, yeah,
37:26hopefully I can do it this time.
37:27There were two things that got in your way.
37:29Yeah. The mushroom kebab was a bit cold.
37:31Yeah.
37:32And there was no chow and mushy that you did have on
37:34because it split and you decided to not put it on.
37:36Yeah. What are you thinking, Sheff?
37:37Serve the mushrooms hot, that's a good start.
37:39That's a no-brainer.
37:41To chow and mushy or not chow and mushy?
37:42To not chow and mushy.
37:43He's replacing the chow and mushy with the new,
37:46soft, confit potato side dish.
37:49Tamari, so it's made from mushroom miso.
37:51It's, like, cooked with honey.
37:54Looks delicious, Cal. Thanks, mate.
37:56The mushroom kebabs and guinea fowl sausage,
37:58spiced with mustard, paprika and cayenne,
38:01are nearly ready.
38:03Oh! Hi, bud.
38:05I used to get a check one.
38:10Do you act?
38:11Yeah, sometimes, for about a minute at a time,
38:15in anything that'll have me.
38:16I was in Wonka for a minute and 48 seconds,
38:18and the fact that I know that to such a degree of accuracy,
38:21I think, tells what a small part it was.
38:24Our wild card starts with the sweet corn puree.
38:29Do you want to follow the capers?
38:31Five of those.
38:32Start with these, the thyme leaves and the flowers.
38:35Mm-hm.
38:40Cal, you have three minutes to the pass, Chef.
38:42Yeah.
38:43How's it going? Good.
38:44You on time?
38:44I'm just going to take a couple extra, if that's all right?
38:46Yes, it is.
38:48Jam's here.
38:49Jam.
38:49Nice, a good spoon in the bottom of each of those.
38:53That looks great, Cal.
38:55I'm just going to get these, flash.
38:58More, more, more.
38:59More, more, more.
39:01Oh!
39:03Yeah, can you get two of those little potatoes in those pots, please?
39:07Right, and then we need a good bit of oil on.
39:10Whew!
39:10Just stressful as I remember.
39:11You're two minutes over, Cal.
39:13Yeah, I'll be, I think, one minute, really.
39:16Could you just do a big spoon of that crumb and then...
39:19Right, coming up, kebabs.
39:26Ready, guys? Ready or set?
39:35Service, please.
39:49You in it?
39:50Oh, I see.
39:55I might have to look a little while.
40:05I'm not going to try this out.
40:06Sausage.
40:09It's perfectly done.
40:10It's got a really beautifully set mousse in the centre.
40:14The jus is great.
40:16Sausage was incredible.
40:17Bread was incredible.
40:18That was delicious.
40:20Nailed it, mate.
40:21Better than last time?
40:22Yeah, honestly, yeah.
40:23It is, isn't it?
40:24The sausage I absolutely love.
40:27With that deep, crisp skin on it.
40:29I loved the little mushrooms on the skewer.
40:31I didn't find the sausage particularly interesting.
40:35Sausage delicious, getting you found nice and cute.
40:37It was completely delicious.
40:39I wasn't a big fan of the sausage, but apart from that,
40:41the sausage is also absolutely delicious.
40:44This confit potato and shallot jam is just delicious.
40:48Real sense of fun, real sense of occasion,
40:50and just exactly what you want from a main course.
40:52The bun, I thought, was delicious.
40:54Brings a bit of sweetness to the dish.
40:56Who'd have thought a dish based on Full Monty
40:58would have good buns?
41:00I told you it was good, didn't I?
41:05Right, duck's going, enough.
41:10Nice.
41:18This is the Wensleydale with the Wensleydale sauce,
41:21which I'm going to make how you would have a Parmesan sauce,
41:26like a creamy, super-light Caesar sauce.
41:32Next, we have Jack's Dish from the North West.
41:35This is Cracking Beef, Grom 8.
41:38Beefellet, beef sauce finished with oxtongue and bone marrow,
41:41beef fat carrots and beef cheek,
41:44beef fat chips and Wensleydale cheese sauce,
41:46braised hispy cabbage and malt vinegar mayonnaise.
41:50Inspired by a Nick Park, filmmaker and animator from Preston, Lancashire.
41:56What do you got there, Geoff?
41:58Uh, chimichurri.
41:59Nice.
42:00With chervil.
42:01So this needs to be super acidic.
42:05And it's going to cut through all the richness on the dish.
42:11Get your chops around that, it's a nice one.
42:12So I remember this dish being maybe slightly on the heavier side.
42:16But maybe that chimichurri will help add some freshness.
42:18I did like the chips, but I thought the sauce was a bit fatty.
42:21Well, I'll tell you what, for our seventh main course of the day...
42:24You've got an eight, six and a seven from the judges.
42:27Yeah, if I'm being completely honest, I was disappointed.
42:29Lorna thought the sauce was a bit too powerful,
42:31so I'm going to just dial it down a little bit,
42:34make it not so thick.
42:35Keep the punch.
42:36A bit more acidic.
42:38Going to do these in batches, make sure they're crispy.
42:40For the first fry, and the second one I can load it up a little bit more.
42:44The fry has got half beef fat in, half regular fat.
42:50Next is his braised hispy cabbage.
42:54So just stuffing it with some fresh apple, pickled onion.
42:59As before, I have a little contraption
43:02that has fallen on me to build again as a resident engineer.
43:05If not, don't worry Lorna, I can do it.
43:07Like this.
43:08And we close the circuit.
43:11Bing bong, the lighter's on for banquet.
43:13We're good to go.
43:17Jack, you've got five minutes, chef.
43:20On the carrot, yeah?
43:20Yeah, just quite generous.
43:22On top.
43:23So with the carrots, we're just going to shingle over.
43:26Yeah.
43:27To cover the whole top.
43:28Yeah.
43:32So your new little chimichurri, how is it good?
43:34Yeah, it's nice, really zingy.
43:39We'll just fill up these jugs in the middle, and then I'll carve the beef ready to go.
43:48Have a really croissant there, Jack?
43:50I think it looks pretty good to me.
43:51Looks pretty good to me, too.
43:52Pretty good.
44:00Service, please.
44:03My God, those chips are like a whole new world, aren't they?
44:05I think that's the best I've ever done.
44:07It's a good day to do it.
44:08I've heard there's a lot extra.
44:09You too.
44:12There were a lot extra, and then Corin found them.
44:25It's very charming, isn't it?
44:35The chips are great.
44:38A perfect level of fat.
44:40The braised beef cheek on top of the carrot as well, and the hispy cabbage I think really brings a
44:43lot of lightness to the dish as well.
44:44The chimichurri goes so nicely with the steak.
44:50These chips are very good.
44:52Very good.
44:52Yeah.
44:53You're always going to like them, Tom Gary.
44:55The cheesy chips are just stunning.
44:58The beef itself is beautiful.
45:00I mean, it's deep flavoured, super tasty.
45:02It can be a bit flavourless beef filler because it doesn't have that much fat going through it, but this
45:06piece is really, really tasty.
45:08I think it's good because you've got that bone marrow in the sauce and stuff like that.
45:10It helps bring that fattiness to the filler that it probably needs.
45:14It's nowhere near as fatty as it was last time either.
45:16No, it's not overwhelming, is it?
45:17The vegetable stuff was very, very good.
45:19That sauce is wild as well.
45:21I wouldn't change a thing about that.
45:22Except maybe eating it again.
45:23You know what I mean?
45:24So, the croissant of the beef is spot on.
45:26It's another strong dish compared to the other dishes today.
45:28It's a bit Wallace and Gromit.
45:29Do you know what I mean?
45:30You feel that you're a bit going through the motions of building something.
45:34And I get that.
45:35It's not the perfect trousers.
45:37Not the wrong trousers necessarily.
45:42I've got my ducks in a row.
45:45I'm waiting for the parfait to freeze now.
45:47Obviously a process that you can't rush.
45:49These are now roasted nicely, but need to just like rest down really slowly.
45:54Jamie's making a sauce from the duck bones for his dish.
45:58Hey, Jamie.
45:59You look really happy that you're making this dish again.
46:02I love this course.
46:03So you've got a two tones and a nine.
46:05There's nearly perfect score.
46:06Room for one more.
46:06Room for one more.
46:08It's a stunning dish.
46:09Moreland memories.
46:10Roasted breast of the duck with the Moreland spice.
46:12A faggot made from the legs, grated with the duck's heart that's been hot smoked and dried.
46:17A crumpet and then the liver parfait.
46:19This dish is inspired by Ken Loach's Kess, which was a wonderful film, and celebrates the natural
46:26habitat of the Kestrel and the Yorkshire Moors.
46:30This is the Moreland season, so dried fig leaves, dried wild garlic, fermented cherry powder,
46:35dried seps, fermented bilberries.
46:40Just pop in the individual bubbles of the crumpet.
46:42The Moreland season can sort of fall into all the little pockets.
46:45Great British menu final, do you know what I mean?
46:47So you've got to go that extra mile.
46:53So this is actually Corin's Lucky Frog, which he has on his section all the time,
46:56so he's giving it me today for a bit of good luck.
47:01You're a great admirer of Ken Loach's work?
47:02Yes, and Kess was, I think, the second film he made, and it's absolutely wonderful.
47:08And it's what the 60s were like. Such an adventure to make a film.
47:15Duck looks good, Jamie.
47:16Yeah, happy with it.
47:18Big birds, them, aren't they?
47:21Right, so I'm going to grab those out for me.
47:23Yeah.
47:24Wait, do you want a chef over here?
47:25Yes, please.
47:27These.
47:27Yeah.
47:28I'm just going to warm them over the barbecue, and then just hit them with a bit of the old
47:30Moreland seasoning over the top.
47:35You know that kind of heartfelt, almost solitary feel that the film gives you?
47:40The dish was exactly the same, and it took me to a wonderful place.
47:43My only fear of this dish is that I wonder if it will lose it when you try to do
47:48it on a grander scale.
47:51So have you put a fig on top of each one?
47:56I feel the glaze on these, Chef.
47:57Yeah, beautiful, man.
47:59Off onto the tray, part all over the top.
48:04You've got three minutes to go, Chef.
48:06Crumpets on top of the baskets, mate.
48:18Gorgeous, Jamie.
48:19What are the berries?
48:19Are currants in there again?
48:21Elderberries that have been pickled in juniper vinegar.
48:23Nice.
48:26Yeah, I'm happy with that.
48:27Service, please.
48:27Ready? Yep.
48:28All right, Corrin's on the door.
48:30Fabulous.
48:31Faggots, heart, sauce, figs, powder.
48:34Oh, Jamie, Jamie.
48:36Here's what it is, isn't it?
48:48Chefs! Call them, call them.
48:49Yeah!
48:50Hello!
48:51Hello!
48:51Ah!
48:52Hello!
49:02What is this?
49:04It's the duckwing faggot, isn't it?
49:06Oh, delicious.
49:07Yeah, it's a faggot. Delicious.
49:08And the flavour that Jamie's managed to get into that faggot is absolutely outstanding.
49:14The liver parfait is ridiculously good.
49:16I think that parfait is the best parfait I've ever had in my life.
49:19The liver parfait I think is delicious.
49:23The duck, the wonderful uplifting sauce, the fig and the mushroom, it all goes together.
49:28The only thing that I think that he's not quite nailed this time is the little crumpety muffin thing.
49:36It feels a little bit more dense than last time.
49:38I love this fruity sauce.
49:40It feels brambly and foresty, but I still have the same issue from last time,
49:44which is just that I think I need the breast just a little more seasoned.
49:46I agree with what you're saying about the salt. I think it could do with a couple of grains of
49:49salt
49:49and the parfait is so silky and smooth and indulgent. I do think as well I would like the crumpets
49:55warm.
49:55The fig was very, very nice. I liked the faggot very much more than I liked the sausage in the
50:03previous dish.
50:03And the presentation of it is not trying to be too kind of wild or out there. It's just like
50:08beautiful and really, really tasty.
50:11I think you've given them a real hard job today. Finishing on that for sure.
50:15They've got this beautiful wing, which I love. It's really nice. And then the kind of woodland area around the
50:20dish.
50:21Into the realm of Kez. It's beautiful.
50:25Can you guys see this at the banquet as the main?
50:28I definitely can see it at the banquet.
50:32I don't know how you guys are still eating.
50:34Have you seen my physique?
50:41Exceptional cookery. When you see these main courses and thinking that they're in there on their own,
50:45all those elements that they put together with that kind of clarity and that kind of vision.
50:50All the changes that the chefs have made went down really well.
50:53This is completely out of my experience. It was absolutely sensational.
51:01Loads of good cooking again, isn't it? So you can't tell really.
51:03A couple of changes, yeah, to the dish. I think it went well. I cooked everything how I wanted to
51:07cook it.
51:08Today I just was a bit off the boil, you know. I took my eye off the ball.
51:12I was really happy with what I did. I did cheesy chips because I don't think anyone's ever done it
51:15before.
51:15The fish day was close. I think this is even closer.
51:19I think the thing that might get whichever chef over the line might be the storytelling.
51:24How we've been lifted out of our seats and into a movie.
51:27That's the magic that we're looking for.
51:30I think my connection to the brief is probably one of the best ones.
51:34I'm sure it's going to be close. If I make top three, I'll be chuffed.
51:37Top three for me today, in no particular order, but Jamie, Jack and Kieran.
51:44My cook went to plan. I was happy with what I served, but I have no idea where I'm at.
51:52There were so many good dishes today, and I think that's where a score can change when
51:55it's side by side with really good dishes. Top three, no specific order. I've got Jamie, Cal, Jack.
52:04There's three standout dishes. Jamie, Cal, then Ori.
52:09I think everyone should be super happy about what they did. It's so hard.
52:12This competition is so hard.
52:23How are you all feeling?
52:24A bit tired. I mean, yeah, good.
52:29We're exhausted from eating, so how you must feel having cooked all of that, I feel for you,
52:33because it's been a wonderful day, and we've loved every minute of it, so thank you.
52:36It's not every day I eat dishes like this, and so many of them, so I'm broken.
52:44But you have been brilliant. Thank you.
52:46Pleasure. Pleasure.
52:47Pleasure. Well, it is time to reveal the results.
52:53The first person to leave us with the lowest score today, which I have to say is also an exceptionally
52:59high score, is Kieran. Kieran, thank you so much. That dish was beautiful. We loved it.
53:06Kieran, we'll see you back in the kitchen. Remember, you also have a very strong dessert.
53:10Thank you, Kieran. Cheers, guys.
53:14I think it's absolutely fair with the standard of the main courses today.
53:18OK, next up, it's...
53:24Jack. Now, I'm Scottish and I know my chips, and they were absolutely phenomenal.
53:29We'll see you back in the kitchen. Thank you, Jack.
53:32Well... Jesus, I didn't expect that.
53:34What? I didn't know. I thought your thing was so good.
53:38Oh, thanks. Who do you think is coming next?
53:39Mate, you can't call it, can you?
53:42So, Josh, you made that chocolate sauce.
53:45I did.
53:46So, why haven't you won?
53:48It was absolutely magnificent. Thank you very much.
53:52Josh, thank you very much. We'll see you back in the kitchen.
53:54That's a nice way of saying you're next. Yes!
53:58Boys, you all right?
53:59Hi, mate. You all right?
54:00You OK? Yeah, all right, mate? Yeah.
54:02You? Yeah, yeah. All right.
54:04Well, now I reckon there's going to be two people coming through at the same time.
54:06Two or three, I reckon. Yeah.
54:07Yeah. Now, next up, we have two chefs tied with the second-highest score of the day.
54:17And they are...
54:26It was so hard finding any distance between the remaining dishes today, but well, well done.
54:33Thank you. Thank you, chef. We'll see you back in the kitchen.
54:36One, four, two. That's two.
54:38We're apparently joined second. So, I came third?
54:41Yeah.
54:42I'll take that.
54:43LAUGHTER
54:44OK, so that does bring us to the three of you, Nikita, Cal and Jamie.
54:49And your dishes, dinner at Pemberley, full Monty and Maul and Memories.
54:58How does it feel to have got this far, guys, Jamie?
55:00Yeah, really good.
55:02Cal? Yeah, yeah, really chuffed, yeah.
55:05Nikita, back again?
55:06Yeah.
55:09Yeah.
55:10It does all come down to points.
55:14And all three of you have exactly the same.
55:18In the Inventor Bataille, I usually have the deciding vote.
55:24However, you all know that Cal was my wild card.
55:27So, for the sake of fairness, I have handed this decision back to Tom, because he's our head judge.
55:34All three of your dishes thoroughly deserve to be there stood in first place.
55:38But I did want to look at what makes the complete menu and what we look for in a banquet.
55:44So, the chef cooking the Great British Menu Banquet Main Course this year is Cal.
55:57Well done, mate.
55:58Oh!
55:59Congratulations, Cal.
56:00Thanks for bringing me back for this.
56:02So thrilled for you, Cal.
56:03Oh, my God, thanks so much. Appreciate it.
56:04It's a storming dish.
56:06It's a fantastic dish.
56:07It's great fun.
56:08It's wonderful energy.
56:10The difference between the other two dishes was just the way that the menu goes.
56:14Nikita, the flavours burst were outstanding.
56:17We all absolutely loved it.
56:19And, Jamie, that dish is just magical.
56:22It's whimsical.
56:23It scored a perfect 10 for me.
56:24I just had to look at the complete menu.
56:27So, Cal, well done.
56:28Thank you so much.
56:29See you next time.
56:30Next time.
56:30I'm going to let you go back to the kitchen now and break the news to the others.
56:34Thank you so much. Congratulations to all of you.
56:36But particularly you, Cal. Thank you.
56:38Right on, chefs.
56:41Get in!
56:42Three years it took to do that.
56:44Can't believe it.
56:45Yes!
56:46Very thankful to Andy and, you know, having that faith for me to come back and actually deliver
56:49a banquet-worthy dish.
56:51Yeah, I'm made up.
56:51So proud.
56:52Proud to do it for the North East.
56:53Proud to do it for the North East.
56:58Hooray!
57:00Well done.
57:01Well done.
57:08Well done, mate.
57:09You pour it.
57:10Well done.
57:11You can pour it.
57:11Congratulations.
57:12Well done.
57:12Thank you, guys.
57:16I've almost made it twice now in a row.
57:19So I would really love to get a dish to the banquet.
57:23So does that?
57:25I hope so.
57:26Absolutely chuff for Cal.
57:27He's been here however many times before.
57:30And I know it will mean the world to her.
57:31There wasn't even a point in it.
57:33It was down to, you know, opinion on fitting of a banquet.
57:36So I'll take that any day of the week.
57:38It's 100% worth it coming back the third time to get that name on the board.
57:43That's what you're doing it for.
57:45Never give in.
57:45Well, hello.
57:47Nice to meet you.
57:48Found me some chefs.
57:49How are you doing, guys?
57:50Good.
57:50Hello.
57:51Hello.
57:52You did it.
57:52I did it.
57:53Well done, chef.
57:54Just amazing.
57:56Guys, please don't feel defeated, any of you, because it was exceptional.
58:01Really one of the most exceptional days I've experienced at Great British Menu,
58:04and I've been here for quite some time now.
58:06So congratulations to that, Jamie and Nikita.
58:11Astonishing.
58:12Just absolutely stunning.
58:14Thank you so, so much.
58:15Cheers, everybody.
58:18Cheers, everybody.
58:18One more to go, one more to go.
58:21That looks great, mate.
58:22They spell it wrong in the film, do they?
58:24Yeah, they do, yeah.
58:25Oh, **** about that right.
58:27Ha, ha, ha, ha, ha, ha, ha, ha.
58:57Sous-titrage Société Radio-Canada
58:58You
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