- 9 hours ago
Great British Menu S21E27
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00:02Well, 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 Freer's 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.
00:20Would someone 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
00:55for film icons in Liverpool.
00:56Who will triumph when the standards are this high?
01:01Gotta go that extra mile.
01:02The banquet will be held at the iconic film location,
01:06Liverpool's St George's Hall, which is featured in movies including
01:10Fantastic 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!
01:29Ow!
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 up on that board.
02:00I'd like to think that my chances are quite high getting the duck main course onto the banquet.
02:05Deciding which main course makes it onto the menu are triple Michelin star holder Tom Kerridge,
02:12fellow Michelin star chef Laura McNee,
02:15and comedian and blink-and-you'll-miss-him 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.
02:36The 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 pork.
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 I was against, is pretty good.
03:10I had Mark in my heat.
03:11He had one of the best main courses I've ever had.
03:13I was up against Cal.
03:14His main course got some nice scores as well.
03:16I had John.
03:17He had quite a nice main course, so it could be him.
03:21I know.
03:21And 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, so 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.
04:02I feel their 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.
04:25Please do make sure you call action on some blockbusting flavour.
04:29Oh, right!
04:30She worked on that quite a long time.
04:32Yeah, I was up all night with you.
04:33OK, the first four chefs to cook will be Kieran, Nikita, Josh and Ori.
04:39Off yous go.
04:40Good luck, chefs. Thank you.
04:45Good luck, guys. Good luck.
04:46Good luck, everyone.
04:46Good luck, Tom.
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.
04:56It'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. Wrong knob.
05:11Classic wrong knob situation.
05:14Chicken. It'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 ballatine.
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 braise.
05:42First big job is get this potato rosti on, get the lamb bun mix on, get the sauce on, get
05:48the mousse on, get the lamb cooking.
05:50Loads.
05:53He's also proving dough for sticky buns, as Kieran from the South-West makes venison blood sausages with extra spice
06:00after feedback from the heats.
06:02So what kind of scores did you guys get in the heats?
06:05Eight and two sevens.
06:06Okay.
06:07What about you, Kieran?
06:08Two eights and a nine.
06:10Alright, 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, kept 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 clamoring 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.
06:37My 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 Sir 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.
07:34Was that exciting?
07:35No, I said I didn't like pineapple.
07:38Hot pan.
07:39Hot pan.
07:40Super hot pan.
07:41No 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, cook the tomato paste out, add the prunes.
08:04And then just let it cook for as long as possible.
08:08Like 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 the mould with lamb and guinea fowl mousse.
08:33These chefs are just extraordinary.
08:35They're all performing at such a high level.
08:37But 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.
08:46Yeah, mate.
08:47Ding dong.
08:48Ding!
08:49I want to put it in the oven at the right time so that it has time to rest, but
08:53I 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 mole 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.
09:34And will serve the dish like a murder scene as a nod to his comedy thriller inspiration.
09:42The Greater Good is obviously the tagline for the film.
09:44I'm using it as like a message for like using the whole animal.
09:47Which is your ethos.
09:48Exactly.
09:50Venison belly and dehydrated beetroot are finishing on the barbecue.
09:55How are you looking, Kieran?
09:56Uh, yeah, we're gonna be okay.
09:58I think, maybe.
09:59Yes.
09:59We'll see.
10:00With the bones, he's made of venison and beetroot sauce.
10:04Thanks.
10:04Thanks, Josh.
10:05Welcome.
10:06Can I take it out for you?
10:07Yes, please, boss.
10:09Moudon.
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.
10:22With Meryl Streep?
10:24With Meryl Streep.
10:25That's incredible.
10:25Liverpool 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.
10:45Do 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.
10:55How's that blood sausage, Kieran?
10:56Yeah, it's nice.
10:57It's a bit softer than the last time.
10:59They're finished with shaved, dried venison heart.
11:06Beethoots look beautiful.
11:07You happy?
11:08Yeah, very nice.
11:13Chef, you have four minutes to the pass.
11:15Yeah, I'm gonna give it a touch early if that's okay.
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, messy is, like, encouraged.
11:33Sellers, please, guys.
11:34Come and grab the door.
11:35Oh, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait.
11:38Here you go.
11:47It looks like you've stumbled upon a murder scene, but a delicious murder scene.
11:53The chefs who cooked 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, but I 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.
12:31The taco's good.
12:32What did you think of the little taco?
12:34Yeah, I 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, the loin and the fillet are delicious.
12:44The belly, I think, is fantastic.
12:45And that lovely, chewy, smoky heart taco is such a nice break in the texture of everything else.
12:53I found that rather unremarkable.
12:54And the loin.
12:55That was very good.
12:57I 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 is 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,
13:45spiced 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 sponge of lemon.
14:04Scoring three nines in the heats puts her in the top three.
14:10I absolutely love the pie, although there were 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.
14:22Right.
14:23And 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 chillies and curry leaves.
14:39Time to do some meat cooking.
14:40Oh, yeah.
15:07How do you do?
15:10directors and techniques they've been someone does something that clever and
15:13you nick it yes I'm taking the pie out of the oven
15:22back spots I'm very happy with the cook on the pork yeah Kieran's on carrots and
15:33potatoes and then just lower it down and don't touch them if they touch they'll
15:37stick to each other make sure you get lots of this masala like on it looks like
15:43that's me unity coating bear on top chef you have six minutes to the pass wait
15:51and then cabbage can go in the bowl and yes I need silence while I try and do
15:59more this pie okay I have someone to do this sweet corn puree a circle blob yes
16:10circle blob it is lumpy but it's supposed to be it's sitting next to her green
16:14chutney
16:18two and a half minutes to the pass wait oh look at that oh blimey
16:26sourcing jugs please and then I'm ready to go up
16:35what's the best way to hold this steady steady yeah good luck chef thank you
16:42oh my god beautiful pie look at that
16:53nothing better than that sound is there the knife go through a crisp crunchy pastry on a pie
17:07much oh hello hello what's the green condiment it's a green chutney so made with coriander mint yeah it's super
17:15like fresh and like cuts the dish
17:16well you finished all of it if you liked it I think the cook on the pork was really good
17:22really tender yeah color of the sauce great that green chutney is magnificent and I'm kind of obsessed with that
17:29I think that the pork's delicious the belly is still great I actually really love the potato things they've got
17:33a nice spice in them and they've got a really great texture
17:35they were delicious very good weren't they I thought a lot of it was terribly good
17:39reach on the pork really nice yeah potato crisper on the outside soft in the middle
17:42yeah really delicious I think she's managed to drove those flavors even more the pie is
17:48absolutely fantastic deep rich I think probably the only issues that I might have with it it was a
17:53little clunky for service point of view solid cooking definitely could see that at the banquet
17:57imagine that pie being served in the middle of the table right last time we had this the pie was
18:02much
18:02taller the ratio now of pastry to filling suddenly becomes a bit more pastry like I don't need so much
18:09pastry I want more pork I thought the pie was wonderful though yeah yeah I could eat it all day
18:14what would Colin Firth say something charming no doubt or you want this at 180 mate cheers mate Kent's
18:25Josh will serve next his chicken valetine is being poached and he's still working on his mole sauce
18:32nice things we like nice things this is called not a fan of chicken and sauce anyways chicken
18:40ballatine crispy chicken skin braised gem lettuce fresh gem lettuce rice cracker saffron rice lime
18:46gastrique and chicken mole a celebration of iconic British actress Audrey Hepburn who spent part of her
18:52childhood in Kent this dish is inspired by Holly go lightly in breakfast at Tiffany's who attempts to
18:57make a dish of chicken rice and chocolate sauce but the pan explodes what were your scores from
19:03the judges eight seven seven one of the pieces of feedback for you was more food more food so you
19:07told me you've added rice what kind of rice is it that's massive rice yeah nice fine dice of
19:12white onion and garlic chicken stock saffron so just more more more stuff more stuff these look nice
19:20please yeah well that thanks mate stir rice cracker mate there's a nut hut the crackers are finished
19:31with saffron and he begins braising baby gem lettuce add some chicken stock cook it down a little bit
19:38lime juice 80% dark chocolate is blended into the mole sauce all right I don't want to destroy your
19:47palate but can you just check that thing nice salt I think it needs a bit of salt yeah I
19:53thought so
19:54you found a breakfast at Tiffany's I saw that in about 1961 or something
19:59spot on 1961 oh is that right well that's when I saw it I grew up in Leicester there were
20:0440 cinemas in
20:05Leicester 40 40. wow they would change the films halfway through the week often so I did nothing but go
20:12to the cinema
20:16are you happy with the cook on that yeah I'm very happy with it it's juicy mousse is nice Josh
20:21you've
20:21got just over five minutes chef yeah I'm gonna be a touch early top it with some of this chicken
20:29skin
20:30yeah the original dish that Holly go lightly cooks in the film is chicken saffron rice and chocolate
20:35sauce how's your mole yeah it's nice I'm happy with the mole the spice level a piece of chocolate
20:41fine gastric yep really good amount of that mate yeah and then the lettuce
20:54just over one minute chef yeah no worries fresh lettuce and coriander garnish the dish yeah just
21:02place it in mate it'll sit flush in the top drop it yeah just let go of it mate it
21:06won't go through
21:07that was scary he adds smoke before sealing the pressure cookers which he'll serve whistling as
21:14they release the steam service thank you thanks for your help mate last one thank you
21:30there is a sense of tension here it 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 delicious
21:46little bit trouble at home where's the molly I'll say chickens cooked beautifully yeah the only thing
21:53I'm not sure about is this rice cracker I'm not sure of the flavor of it I think it's a
21:58really good
21:58flavors enough I quite like the mole so that sauce for me tastes amazing it's something that we've not
22:04had on great British menu really before I think I've got more of it than last time no that's more
22:10of a good thing however the good thing is super powerful that chicken that's cooked beautifully but
22:16the flavor of it is just gone everything is cooked absolutely beautifully then I think the rice has got
22:19fantastic flavor but yeah I had the problem last time I thought the sauce might take over and I feel
22:24like it has the lime is really good as well yeah thank you really like kind of sweet and sour
22:31juicy
22:31chicken so soft it's a really exciting dish now especially with this beer rice at the side which
22:36is so delicious the rice is a great addition the crispy crunchy elements of the chicken skinner on it
22:40are great I mean for me that's a 10 I personally I'd say it's probably about an 8 I feel
22:45like this
22:45fall short of the first two the dish is so brave it's so delicious but the balance of the two
22:50have just
22:51been lost well I'm glad you're not a film critic I thought it was sensational I thought the chicken
22:58was very very well good where do I get it finally it's Scotland's Ori who's using mushrooms and haggis
23:09spices for his fast filling this is the brined lamb mini fillet looks appetizing does it black he builds
23:16the fast with the lamb and guinea fowl mousse he made earlier truffle mousse and the lamb mix this is
23:23called a feast for merida barbecue lamb saddle lamb fast lamb fat rusty sticky lamb rib fried bun filled
23:32with braised lamb courgette basil and lemon verbena puree and lamb sauce inspired by the animated movie
23:39brave set in a fictional medieval Scotland this dish is based on a scene where they're having a feast at
23:47the castle he mixes the courgette basil and lemon verbena puree what is lamb ribs I remember in your heat
23:59you were upset about the little buns that you made and you felt that they worked right and then you've
24:03got tens from all the judges yeah I'll probably make them right this time and not get what's the most
24:09difficult thing on here getting this terrine right getting the buns right and just making sure the
24:13cuisson on the lambs really spot on really beautiful you can do it full scan this dough feels better just
24:20weighing them out so they're all the same size then I'm gonna pin them out and roll them with the
24:24lamb
24:24inside Steve knew her directed Philomena centers on this tragic story about Philomena and her son but
24:32throughout the film there are also these moments of humor and wit yes thank goodness how how important
24:38is it to have that range of emotions I love the joke I'm rather a sucker for them it's easy
24:44to be
24:44depressing but comedy's hard but you'd know more about that I'll be trying to convince these guys
24:48all series the last service of the morning is coming up tomatoes and preserved lemon are ready in
24:58the sauce pans his sticky lamb buns are frying and the fast has finished steaming
25:08good I look good Mike yeah I'm chuffed for this potato rusty is topped with soft Scottish crowdy cheese
25:17and the buns are dusted with wild garlic powder I've got some mint shifting out in the bottom of my
25:26fridge sprinkle that over the top the lamb saddle is seasoned with salt and haggis spices always seasoned
25:35from my heart yes you are around me yeah it looks good all right you've got ten minutes chef
25:40I'm gonna be ready in probably two minutes Andy you are a rock star okay cool I need to put
25:52the
25:52puree on the plate actually forgot to forgot about this sorry service please
26:15what an entrance enjoy guys thank you very much thanks stunning right yeah absolutely stone
26:24that was I'd like some more please
26:33you look at that as impressed as last time Tom I'm not hmm I'm saying I think he's been slightly
26:39let down by and I don't think it's actually his fault I actually think the piece of meat isn't as
26:43good
26:43yeah it's not got that beautiful gentle melt in the mouth cook that it had last time the beautiful
26:49fast I mean it's a stunning piece of cookery and it's a little cold perhaps trying to get it all
26:58up
26:58perfectly under a bit more pressure suddenly shows actually what a stretch this dish might be the
27:05amount of work that's gone into this is incredible the one thing for me is that the actual piece of
27:09lamb I like it a bit more medium that's a little bit under rendered yeah yeah that's the main bit
27:14though in it yeah it's very bright and like summery when you eat it everything's executed exceptionally
27:19well the lamb bun actually is better this time I think it's delicious the rost is still lovely the
27:24forest is beautiful the lemon verbena puree but I agree with the lamb belly mine was mainly fat which
27:31is a real shame what did you think well luckily I'm not haunted by the past to me I thought
27:37it was
27:37sensational I mean get out of here happy guys yeah right yeah happy it's over yeah glad to get the
27:57main course done will it be enough I don't know I think there's gonna be some serious strong main
28:01courses this afternoon there's gonna be some uh attitude in the gym yeah yeah in the kitchen
28:07hi everybody hey hey Stephen how are you sir I've eaten too much you've eaten too much and we're only
28:13halfway to be honest with you we've had some really great dishes that have improved got some great
28:19flavor some great produce some improvements on dishes some slightly gone backwards have we found our
28:26banquet dish yet I'm not quite sure did you love it Stephen yes but with him it's like sitting on
28:31a
28:31paddle with the public hangman to me the food has been absolutely wonderful gonna open a pub called
28:37the hangman I'll refine that guys what moves fast some tasty different tasty food no weak dishes I
28:44didn't think good luck guys it's so lovely to have you here Stephen direct to some of my favorite films
28:49my beautiful laundry was such a loved book you feel a responsibility when you take on something like
28:54that oh yes screen when I made high fidelity yes Nick Hornby's book people came out and said well
29:01they didn't knock that up and I thought oh that's a real compliment so you know after you're dealing
29:05with things that people love food music film all of these things are the things that we kind of carry
29:11in our hearts right so we better get this banquet menu right then just put your hearts and your head
29:15into it and let's see what we can come up with in the second half good luck guys good luck
29:24it's all so quiet it's all so quiet it's just huge it's the one everyone wants you can see
29:34everyone's quiet no one's talking to each other this dish has got a lot of components so just yeah
29:44want to get them all done now I'm going second so you know it's a bit of a push as
29:48well as
29:49butchering guinea fowl cows making milk buns and two farses one stuffed inside morel mushrooms for the
29:56full Monty I mean you are my wild card the dishes that you're up against on no joke no absolutely
30:03not
30:03not least Jamie he already beat you in the in the heat yeah I already yeah I've already seen Jamie's
30:07and it's knockout I feel like coming in as a wild card people are happy to see at first but
30:13probably
30:13not that happy that you're here Cal's fellow Northeastern Yorkshire chef Jamie is celebrating
30:18the boy and his kestrel in Kez get the pathway cook down and then start the crumpet batter and
30:25then I'll leave that to sit for a while to start to bubble up I need to blowtorch the ducks
30:35in homage to the film becoming a guinea fowl Corrin is unsurprisingly cooking guinea fowl you
30:43get the steamer at the top Cal I'm using the top I'm done with the bottom now of course steam
30:47some
30:47buns Jack's got his hopes pinned on a dish designed for Wallace and Gromit his take on steak and
30:57Wednesdaydale cheesy chips the chips they need to be boiled frozen fried and then refried again I'm
31:04cutting them all different angles because I was a kid in the chip shop that's what I used to get
31:09such an incredible career you nominated for an Oscar for the Queen yep what do you think about
31:15awards I try to be indifferent but when we win one it's always very nice yeah they don't really
31:21matter oh we've won one now they're amazing they're very very important so how does everyone feel about
31:27the guest judge director Stephen Frius I think it's quite exciting to become such an amazing film
31:32director yeah directed caught in the Queen the Queen yeah yeah have you seen it from yeah strapping
31:39the faggot mix in crappernet just to keep it all sealed while it cooks I've got the beef cheeks in
31:44here in a lot of butter and oil just to really get deeply caramelized put some veg in there to
31:50help
31:50season it there we go now we're great you don't mind a few guinea sausages up here do you go
31:56for it
31:57chef there will be some flames in a little bit oh FYI our first main course of the afternoon is
32:04coming from Corin representing Wales and it's called Rungano's guinea fowl and it's barbecued
32:09finished crown of guinea fowl glazed with Welsh Zambian honey fried confit leg with piri piri hot sauce
32:15barbecued confit thigh pickled and seared courgettes with fried capers bergamot zest and togarashi spice
32:23dressing ponzu butter sauce and a fried steamed bun celebrating Rungano naoni a Welsh Zambian director
32:31who won at Cannes 2024 for her film becoming a guinea fowl how did the judges respond to your dish
32:38you've
32:39got two eights and a seven two eights and a seven yeah I feel like they thought the garnish was
32:44a bit
32:45under seasoned a bit I wasn't that keen on the course I'm not keen on it we've got an addition
32:49of some fried capers in there and a little dressing for the courgettes as well so these are my legs
32:57that are about to go into their dry dredge and then fried to get a nice crispy leg then I'll
33:02stick
33:02them in the oven ow ow ABC yeah always be cleaning always be cooking always be clearing always be chopping
33:12ABC ABC and always be charring as the crowns get some color over the flames oh I'll take it off
33:20take it off take it off take it off he adds lime zest to his new dressing fried capers bergamot
33:30zest and
33:31togarashi spice dressing bergamot that citrus lift is beautiful and that togarashi umami flavors
33:42you've got six minutes chef how's it going all right yeah gonna be a tight one celeriac and yeast and
33:49courgette puree are first five followed by fondant celeriac yes please the barbecue courgettes are
33:59dressed with the new spicy citrus dressing how's all your guinea fowl yeah good thank you the leg
34:05nuggets are doused in pity pity sauce one of you is want to snip the string off these yeah I'm
34:10on that
34:10now you've got two minutes chef I get an extra two okay the nicest ones you can see straight on
34:24top of
34:24the leg that I've just done and then nasturtium flowers then we're ready to roll extras are being
34:30served on the side moving into your two minutes extra time Corinne yeah thank you and he sauces up
34:36with the ponzu beurre blanc service please all right lovely oh buns yeah hold up hold tight oh my god
34:46that would be annoying that would have been annoying what's in the pot Phil what's in the pot what's in
34:58the pot oh it's more of the comfy thigh and the nuggets it's like the best chicken nugget ever in
35:16it
35:16oh did you like that Jamie yeah because there's so many varying techniques and processes it's it's
35:23quite fun to eat there's lots of little bits to sort of pick up I think all the different textures
35:27work so well together I love that barbecue taste on the outside of the guinea fowl the little fried legs
35:34delicious it's not massive on the big bit of celeriac but the courgettes that are dressed in the dressing
35:41lift everything so the fried buns beautiful the fried capers are lovely and those nuggets are
35:46sensational the gravy is a bit over salted for me I love this um fried bun the the yeasted celeriac
35:54puree is banging yeah yeah and I really like the cook on the fowl as well very protein heavy I
36:01like that
36:01though that's good the thigh the roll bit is is delicious and the actual breast the cooking of it is
36:07beautiful I agree and disagree with you about the sauce Phil it is salty and it is punchy but
36:11it's amazing let down slightly by the vegetable garnish what do you think Stephen the combination of all
36:18the things just seemed delicious I'd quite like a bag of it to take home one way for anger management
36:33this is just the breast meat from the guinea fowl hammered out ready to lay onto the skin
36:42your buns there Cal burns thank you so our next dish is by Cal from Northeast and Yorkshire this dish
36:52celebrates the cheeky British film the full Monty which was set and filmed in Sheffield Yorkshire whole
36:58guinea fowl deboned and stuffed with a roulette of guinea fowl leg and thigh farce covered in truffle
37:03with a truffle stuffed morel mushroom center guinea fowl sausage served with sweet corn husk caramel
37:09glazed milk bun mushrooms sweet corn puree with a guinea fowl sauce and he's added in there some
37:15comfy potatoes with shallot jam and garlic potato puree you know it's my third time here so yeah hopefully I
37:26can
37:26do it this time there were two things yeah they've got in your way yeah the mushroom kebab was a
37:31bit
37:31cold yeah and there was no chow and mushy that you did have one because it's split and you decided
37:35to
37:35not put it on yeah what are you thinking chef serve the mushrooms hot that's a good start that's a
37:40no
37:40brainer to chow and mushy or not chow and mushy to not chow and mushy he's replacing the chow and
37:45mushy with the new soft confit potato side dish tamari so it's made from mushroom miso it's like cooked
37:52with honey looks delicious cow thanks mate the mushroom kebabs and guinea fowl sausage spiced with
37:59mustard paprika and cayenne are nearly ready oh hi bud guess you're gonna check one
38:10do you act yes sometimes for about a minute at a time in anything they'll have me I was in
38:17Wonka for a
38:17minute and 48 seconds and at the fact that I know that to such a degree of accuracy I think
38:22tells
38:22what a small part it was our wild card start to the sweet corn puree do you want to follow
38:30a capers
38:30five of those sort of these the thyme leaves and the flowers mm-hmm how do you have three minutes
38:41to
38:41the past chef yeah how's it going good one time I'm just gonna take a couple extra if that's all
38:46right
38:46yes it is jams here jam nice a good spoon in the bottom of each of those that looks great
38:54cow I'm
38:55just gonna get these flash mo mo mo mo mo mo mo oh yeah can you get two of those
39:04little potatoes in
39:05those pots please right and then we need a good bit of oil on oh just stressful as I remember
39:11you're
39:12two minutes over Cal yeah I'll be having one minute really could you just do a big spoon of that
39:17crumb and
39:18then right coming up kebabs ready guys ready to set so it's loose
39:50oh I see I might have to look there the web
40:05sausage
40:08look at that's perfectly done it's got a really beautifully set mousse in the center
40:13the jus is great sausage was incredible bread was incredible that was delicious
40:20nailed it mate better than last time yeah honestly yeah it is isn't it the sausage
40:25I absolutely love with that deep crisp skin on it I love the little mushrooms on the skewer
40:31I didn't find the sausage particularly interesting sausage delicious can you found nice and cute
40:37it was completely delicious I wasn't a big fan of the sausage but apart from that the sauces is also
40:43absolutely delicious this confit potato and shallot jam is just delicious real sense of fun real sense of
40:49occasion and just exactly what you want from a main course the bun I thought was delicious
40:54brings a bit of sweetness to the dish who'd have thought a dish based on form one you would have
40:58good
40:58buns I told you it was good good night all right duck's going enough nice
41:18this is the Wensleydale the Wensleydale sauce which I'm going to make how you would have a
41:24parmesan sauce like a creamy super light Caesar sauce next we have Jack's dish from the northwest this is
41:36cracking beef grommate beef fell it beef sauce finished with ox tongue and bone marrow beef fat
41:42carrots and beef cheek beef fat chips and Wensleydale cheese sauce braised hispy cabbage and malt vinegar
41:49mayonnaise inspired by a Nick Park filmmaker and animator from Preston Lancashire well you're there Jeff
41:57uh chimichurri nice with chervil so this needs to be super acidic because it's going to cook through
42:06all the richness on the dish get your chops around that so I remember this dish being maybe slightly on
42:15the heavier side but maybe that chimichurri will help add some freshness I did like the chips but I
42:20thought the sauce was a bit fatty well I'll tell you what for our seventh main course of the day
42:23you've got
42:25an eight six and a seven from the judges yeah if I'm being completely honest I was disappointed Lorna
42:30thought the sauce was a bit too powerful but so I'm going to just dial it down a little bit
42:33make it
42:34not so thick a bit more acidic I'm gonna do these in batches make sure they're crispy for the first
42:42fry and the second one I can load up a little bit more fry has got half beef fat in
42:46half regular fat
42:50next is his braised hispy cabbage so just stuffing it with some fresh apple pickled onion as before I have
43:01a
43:01little contraption that has fallen on me to build again as resident engineer if not don't worry Lorna
43:06I could do it like this and we close the circuit bing bong the light is on for banquet we're
43:13good to go
43:17Jack you've got five minutes chef on the carrot yeah yeah just quite generous on top so with the
43:24carrots we're just gonna shingle over yeah to cover the whole top yeah so your new little chimichurri how
43:34is it good yeah it's nice pretty really zingy we'll just fill up these jugs in the middle and then
43:41I'll carve the beef
43:42we're ready to go
43:48have we really uh Chris on there Jack I think it looks pretty good to me looks pretty good to
43:52me too pretty good
44:00service please my god those chips are like a whole new world I think that's the best I've ever done
44:07them it's a good day to do it there's a lot extra there were a lot extra and then Corrin
44:14found them
44:25it's very charming isn't it
44:35the chips are great a perfect level of fat the braised beef cheek at top of the carrot as well
44:42and the
44:42hispy cabbage I think really brings a lot of lightness to the dish as well the chimichurri goes
44:49so nicely with the steak these chips are very good very good yeah you know who's gonna like them Tom
44:54Gary the cheesy chips are just stunning the beef itself is beautiful I mean it's deep flavored super
45:01tasty it can be a bit flavorless beef filler because it doesn't have that much fat going through it but
45:06this piece it's really really tasty I think it's well because you've got that bone marrow in the sauce and
45:10stuff like that it helps bring that fattiness to the filler that it probably needs it's nowhere near
45:15as fatty as it was last time you know it's not overwhelming is it the vegetable stuff was very
45:19very good that sauce is wild as well I wouldn't change a thing about that except maybe eating it
45:23again I mean so the croissant of the beef is spawn it's another strong dish compared to the other
45:27dishes today it's a bit Wallace and Gromit do you know what I mean it you feel that you're a
45:31bit
45:32going through the motions of building something and I get that it's not the perfect trousers
45:36not the wrong trousers necessarily I've got my ducks in a row I'm waiting for the parfait to
45:46freeze now obviously a process that you can't rush these are now roasted nicely but I need to just
45:52like rest down really slow Jamie's making a sauce from the duck bones for his dish hey Jamie you look
45:59really happy that you're like making this dish again I love this course so you've got a two 10s and
46:04a
46:04nine there's nearly perfect score room for one more room for one more it's a stunning dish
46:09Moreland memories roasted breasts of the duck with the Moreland spice a faggot made from the legs
46:14grated with the duck's heart that's been a hot smoked and dried a crumpet and then the liver
46:18parfait this dish is inspired by Ken Loach's Kess which was a wonderful film and celebrates the
46:25natural habitat of the Kestrel and the Yorkshire moors this is the Moreland season so dried fig leaves
46:33dried wild garlic fermented cherry powder dried seps fermented bilberries just pop in the individual
46:41bubbles of the crumpet the Moreland season can sort of fall into all the little pockets it's a great
46:46British menu final do you know what I mean so gotta go that extra mile so this is actually Corrin's
46:54Lucky Frog which he has on his section all the time so he's giving it me today for a bit
46:58of good luck
47:00you're a great admirer of Ken Loach's work yes and Kess was I think the second film he made and
47:06it's absolutely wonderful and it's what the 60s were like such an adventure to make a film
47:15duck looks good Jamie yeah happy with it big birds them on there
47:21right grab those out for me yeah wait you want a chef over here yes please these yeah just gonna
47:28warm them over the barbecue and then just hit them with a bit of the old Moreland season over the
47:32top
47:35you know that that kind of heartfelt almost solitary feel that the film gives you the
47:40dish was exactly the same and it took me to a wonderful place my only fear of this dish is
47:46that I wonder if it will lose it when you try to do it on a grander scale so if
47:52you put a fig on top of
47:52each one happy with the glaze on these chef yeah beautiful man off onto the tray heart all over the
48:01top you've got three minutes to go chef crumpets on top of the baskets mate
48:18gorgeous Jamie what the berries are currents in there again elderberries that have been pickled in a
48:22juniper vinegar nice yeah I'm happy with that service please yep all right corin's on the door
48:30fabulous it's faggots heart sauce figs powder Jamie Jamie is what it is isn't it
48:48chefs call them call them hello ah hello
49:01what is this it's the duck wing faggot isn't it oh delicious and the flavor that Jamie's managed to get
49:10into that faggot is absolutely outstanding the liver parfait is ridiculously good I think that
49:17parfait is the best parfait I've ever had in my life the liver parfait I think is delicious the
49:23duck the wonderful uplifting sauce the fig and the mushroom it all goes together the only thing that I
49:30think that he's not quite nailed this time it's the little crumpety muffin thing and it feels a
49:37little bit more dense than last time I love this fruity sauce it feels brambly and foresty and but I
49:43still have the same issue from last time which is just that I think I need the breast just a
49:46little
49:46more seasoned I agree with what you're saying about the salt I think it could do with a couple grains
49:49of
49:49salt and the parfait 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 um the faggot very much more than I liked the sausage in
50:03the
50:03previous dish and the presentation of it is not trying to be too kind of wild or out there it's
50:08just like beautiful and really really tasty I think you've given them a real hard job today
50:13finishing on that for sure they've got this beautiful wing which I love it's really nice and then the kind
50:19of woodland area around the dish into the realm of cares it's beautiful can you guys see this at
50:26the banquet that's the main I definitely can see at the banquet I don't know how you guys are still
50:33eating have you seen my physique exceptional cookery when you see these main courses and thinking that
50:44they're in there on their own all those elements that they put together with that kind of clarity and
50:49that kind of vision all the changes that the chefs have made went down really well this is completely
50:54out of my experience it was absolutely sensational loads good cooking again isn't it so you can't tell
51:03really a couple of changes yeah to this I think it went well I cooked everything how I wanted to
51:07cook
51:07it today I just was a bit off the boil you know took my off the ball I was really
51:12happy what I did I
51:13did cheesy chips because I don't think anyone's ever done it before the fish day was close I think this
51:18is
51:18even closer I think the thing that might get whichever chef over the line might be the
51:23storytelling how we've been lifted out of our seats and into a movie that's the magic that we're looking
51:28for I think my connection to the brief is probably one of the best ones I'm sure it's gonna be
51:34close
51:35if I make top three I'll be chuffed top three for me today in no particular order but Jamie Jack
51:42and Kieran
51:53I think everyone should be super happy with what they did it's so hard
52:12this competition's so hard how you're feeling yeah I mean yeah good we're exhausted from eating so how
52:31you must feel having cooked all of that I feel for you because it's been a wonderful day and we've
52:35loved
52:35every minute of it so thank you it's not every day I eat dishes like this and so many of
52:40them so
52:41I'm broken but you have been brilliant thank you pleasure pleasure 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
52:59high score is Kieran Kieran thank you so much that dish was with beautiful we loved it Kieran we'll see
53:07you back in the kitchen remember you also have a very strong dessert thank you guys I think it's
53:15absolutely fair with the standard of the main courses today okay next up it's Jack now I'm Scottish
53:26I know my chips and they were absolutely phenomenal we'll see you back in the kitchen thank you Jack well
53:33Jesus I don't expect that what I thought I thought you're feeling so good oh thanks who do you think's
53:39coming next right you can't call it can you so Josh you made that chocolate sauce I did so why
53:47haven't
53:47you won it was absolutely magnificent thank you very much Josh thank you very much boys okay yeah
54:01like me yeah yeah yeah all right well now I reckon there's gonna be two people coming through at the
54:06same time two or three I reckon yeah yeah now next up we have two chefs tied with the second
54:14highest score
54:15of the day and they are Corinne and Ori it was so hard finding any distance between the remaining dishes
54:31today but well well done thank you thank you chef we'll see you back in the kitchen thank you
54:36one four two that's two we're apparently joined second so I come third yeah I'll take that get in
54:44okay so that does bring us to the three of you Nikita Cal and Jamie and your dishes dinner at
54:51Pemberley
54:53for Monty and Morland memories how's it feel to have got this far guys Jamie yeah really good Cal
55:02yeah yeah really chuffed yeah Nikita back again yeah yeah it does all come down to points and all three
55:15of you have exactly the same in the event of a tie I usually have the deciding vote however you
55:25all
55:25know that Cal was my wild card so for the sake of fairness I have handed this decision back to
55:32Tom
55:33because he's our head judge all 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
55:45cooking the great British menu banquet main course this year is Cal
55:55well done mate oh congratulations Cal thanks for bringing me back for this so thrilled for you
56:03thanks so much appreciate it it's a storming dish it's a fantastic dish it's great fun it's wonderful
56:09energy the difference between the other two dishes was just the way that the menu goes Nikita and the
56:15flavours burst were outstanding we all absolutely loved it and Jamie that dish is just magical it's
56:22whimsical it scored a perfect 10 for me I just had to look at the complete menu so Cal well
56:27done thank
56:28thank you so much maybe next time next I will let you go back to the kitchen now and and
56:33break the
56:33news to the others thank you so much congratulations to all of you but particularly you Cal thank you
56:38right on chef three years it took to do that can't believe it yes very thankful to Andy and you
56:47know
56:47having that fear for me to come back and actually deliver a banquet worthy dish yeah I made up so
56:51proud
56:52proud to do it for the North East well done well done mate thank you congratulations I've almost made
57:17it twice now in a row so I would really love to get a dish to the banquet so does
57:24that I hope so
57:26absolutely chuff a cap he's been here however many times before and I know it'll mean the world to
57:31there wasn't even a point in it it was down to you know opinion on fitting of a banquet so
57:36I'll take
57:37that any day of the week it's a hundred percent worth it coming back the third time to get that
57:42name on
57:42the board that's what you're doing it for never give in well hello found me some chefs how you doing
57:49guys hello hello you did it I did it well done chef I'm just amazing thank you guys please don't
57:58feel
57:58defeated any of you because it was exceptional really one of the most exceptional days I've experienced a
58:03great rich menu and I've been here for quite some time now so congratulations to that Jamie and Nikita
58:12astonishing just absolutely stunning thank you so so much cheers everybody one more to go one more to
58:20go that looks great mate they spell it wrong in the film do they yeah they do yeah oh it's
58:26better right
58:43so
58:48you
58:49you
58:49you
58:52you
58:58you
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