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Great British Menu - Season 21 - Episode 24: South West England: Judging
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00:00Are you ready? Yeah, so let's go Wallace and Gromit in the West Country because we're in the Southwest. What?
00:06Oh, I'll record. Yeah. Oh
00:08Lovely bit of cheddar Gromit
00:11Watch out. It's a giant wheel of Somerset Brie
00:15You've got the cheeses right right? Yeah, not the accent. We're doing the Southwest. All right me lover
00:23Lovely bit of cider
00:25Oh, hello. Now we're getting there. Yeah, do you know what would have been better though? Yeah
00:29I plugged it in. Ah
00:30It's the battle for the Southwest and with the actual voiceover actor for Wallace judging
00:36Let's hope the chefs don't do anything too cheesy
00:42Two talented chefs still standing and it's too close to call
00:47Round two. That's one down. A few more to go
00:50Both work in Michelin-styled restaurants have incredible focus and exacting standards
00:56It's way more complicated than I thought it was going to be. Kieran, I got you lads
01:00Kieran from Somerset is head chef at one-star farm-to-table restaurant, Ossip
01:04It's a massive challenge. It's going to be a really hard day. I think I just need to do what
01:08I can do
01:09Show myself well and then Mark's going to do the same thing
01:11And Mark from Clevedon is head chef at two-star Brazilian fusion restaurant, Da Terra
01:17The Southwest has given us who we are, what we are. Without that, I wouldn't be standing here today
01:22Their movie-themed dishes have already been scored out of ten by mentor chef Simon Rogan
01:29Mark's main cause blew him away
01:31Ten. Ten's don't come easily in this kitchen. And Kieran's dessert proved to be equally impressive
01:37I could see this ending a banquet
01:39Scoring you
01:40Ten
01:41With barely anything between them
01:43Charge and go is the motto
01:44Charge and go is the motto
01:45Just like us
01:46Which chef will pull ahead and impress Tom, Lorna and Phil
01:51As well as one of the movie industry's much-loved voices
01:54And take one step closer to cooking at the banquet
01:59You ready big boy? This is going to be the hardest part
02:01The winner for the Southwest of England is
02:21Biggest challenge of the day, wear hands and gloves
02:23I'm just going to get my root vegetable tea going
02:25So we've got roasted celeriac, roasted swede, burnt onions
02:28The Southwest means a great deal
02:30So representing them in the finals would mean the world
02:33So it's going to be for the salt baked celeriac
02:35We're going to do a few extra slices this time
02:37Make it a little bit bigger
02:38It's a new environment for both of us
02:40If you can adapt well in these situations
02:42When things go wrong
02:44Then you might have the upper hand
02:46I'm getting veg cooked, steamed, roasted
02:49I'll tell you if it's going great in about an hour's time
02:52Good morning, chefs
02:54Good morning
02:54You've both got a ten this week
02:56But today the slate is wiped completely clean
03:00How are you feeling?
03:01So good
03:01Confident, ready for action?
03:03All of those things
03:04How about you, Mark?
03:05Yeah, great
03:05Really excited
03:06We've got a lovely fish here
03:07Get it sharp
03:07Get it precise
03:08Let those judges see what you're made of
03:12Only the scores that the judges give today
03:15Can get the chefs through
03:17We're going to have a lovely jumbo place here
03:19Nice and rich
03:20Really fatty
03:21Coming from the south west
03:24Unhappy with the Dover sole he used last time
03:26Mark is switching to place
03:29With the sole that I did in the week
03:31With the temperatures of the water change at the moment
03:33Fish has react differently
03:35It's time for a change
03:36Kieran's using pumpkin from his restaurant's farm
03:39For his fish course
03:40Thank you, Jed
03:45Next, his main fish element
03:47Beautiful free dive scallops
03:49Come from the south west
03:50They get here fresh in the morning
03:52Usually in a restaurant
03:53He'd let them settle overnight
03:54But today
03:55We're going balls to the walls
03:59Our head judge with an unrivaled pedigree
04:02Is Tom Kerridge
04:03Double banquet main course winner
04:05Who holds a total of three Michelin stars
04:08Will be scrutinising the chef's dishes
04:12South west of England
04:13Favourite region
04:14Obviously because that's where I'm from
04:16Amazing produce
04:17Fantastic fish
04:18Wonderful meat produce
04:20We are looking for some fantastic cookery today
04:22Joining him is comedian
04:24Occasional actor and food lover
04:26Phil Wang
04:27And Lorna McNee
04:29As the only woman chef to hold a Michelin star in Scotland
04:32She is a culinary queen
04:34Milk bread
04:35Looking at the board
04:36We've got splendid
04:38Hopefully it is absolutely splendid and delicious
04:40Feathers of justice
04:41I want no feathers in my food thank you
04:43And cold fuzz
04:44I'm sure it's a take on hot fuzz which I love
04:47Just going to work off some of this food in advance
04:51Starters
04:53Fish course
04:55Main course
04:57Desserts
04:58That should do it
05:01Don't forget canapes mate
05:02Oh yeah
05:05Canapes
05:06Pre-dessert
05:07Pre-dessert
05:07Pre-dessert
05:08Pre-dessert
05:08Pre-dessert
05:11Moving on to the starter now
05:14Mark's celeriac is wrapped in a salt dough crust
05:18So he's going to steam at the same time as cook
05:21He portions the place
05:24Using the trimmings for another element of his fish dish
05:27Making the fish move quickly now
05:29That's egg that's running there
05:31That's the place
05:32While Kieran's prepping the venison for his main course
05:36This is what he called seam butchery
05:37Seaming out the individual muscles in the leg
05:40In doing that
05:41You can use the leg as a prime cut
05:44Add some shio koji
05:46Just going to kind of cure
05:47Season
05:49Tenderize
05:51There you go bud
05:52It's been an extraordinary week
05:54Southwest
05:55Incredible use of produce
05:56And the great Simon Rogan
05:59Simon gave out two tens
06:01Today is all about the winning
06:03But also about some great food
06:05Great storytelling
06:06Yeah
06:07Let's see if we can get some of those tens back
06:09This is a great way to end the heat
06:10On a week like this
06:12When the chefs have been so spectacularly good
06:14By the end of today
06:15We'll have eight great chefs
06:16Through to final week
06:17Plus
06:18A couple of wild cards
06:18Maybe one or two wild cards
06:19Kieran I got you lad
06:24Kieran I've opened the steamer for you
06:27Pumpkin for Kieran's fish dish
06:28Is roasted and ready
06:30In the previous cook
06:31I roasted them with a foil on
06:33So I've roasted them without any steam
06:35They've dried out a lot nicer
06:37They've got a much kind of more intense flavour
06:40Mark's onto a pillow dough for his starter
06:43I've just done it a little bit thicker
06:45So you're going to have a bit more bite to the actual pillow
06:47That's the only slight change
06:51Sir Rising
06:51Rise to a pillow
06:54Hello Tom
06:55Morning
06:56Hey Tom
06:56How are we?
06:58Good
06:58Had a nice chat with Andy in the cafe
07:00She's had a great week
07:02Yeah
07:02Simon Rogan has been the chef mentor
07:05So South West
07:06Clearly the best region
07:08Produce
07:09Outstanding
07:10Wonderful food
07:12Brilliant chefs
07:13And a three Michelin star chef
07:15That's been their mentor
07:15We should be in for a great day
07:18I would think it'd be very, very good today
07:20Well he's thrown out a couple of tens as well
07:22Really?
07:22Yeah
07:23I'm excited
07:25Mark's working on a change to his fish dish
07:27Following feedback from veteran Simon
07:30So I've just changed the flavour of the squash on this
07:33Swapping out delicate pumpkin for butternut squash
07:37Simon also said refinement
07:38So I'm now going to measure
07:40Make sure everything is perfect
07:42Kieran's onto a side element for his fish course
07:45So I'm making a little paste
07:47Out of roasted pumpkin
07:48Chopped peanuts
07:49Some Thai basil
07:51Some cafe lime zest
07:52It'll have the texture
07:53Similar to like a sambal
07:55Goodness me
07:56Can't stop won't stop
07:57That's what I like to see chefs
07:58We are of course going to start with the canapes
08:01Yes
08:01Alright guys
08:02Yes
08:02Thank you
08:03Good luck to both of you
08:04I will see you on the path for your canapes
08:06Thank you
08:09Comedian and voiceover actor Ben Whitehead
08:13Hello
08:13Hello
08:14Hey Ben
08:14He's taken on the revered voice role of Britain's much-loved
08:18Accident-prone comic inventor
08:20Gromit sidekick
08:22Wallace
08:23Are you ready?
08:24Yeah, can't wait
08:25Food, are you a big fan of it?
08:27Yes
08:28Eating more than cooking
08:30Cooking isn't one of your things you do on a day off
08:33I do like doing a good roast every now and again
08:34We're looking for great flavours
08:36But most importantly
08:37And I think the big reason why you're here
08:39Is we're looking for storytelling
08:40All to do with British film
08:43Right
08:43And filmmakers
08:44Well that's good
08:45Because I'm a film nut
08:46You're also a film star
08:47Wow
08:49Star
08:49That's very kind of you to say
08:51And the current voice of Wallace in Watson Gromit
08:54I mean there's a lot of pressure to take on such an iconic character
08:56Yes
08:57But I tell you, you know, the people coming in to audition for the film are talking big names here
09:02Yeah
09:02And they all really wanted that job as well
09:04Because they want to work with Aardman
09:05And is there any other voices that you've done at all?
09:07Yes
09:07I worked on the pirates
09:09And the adventure with scientists
09:11And I did loads of voices in that
09:13And also I did two or three voices in early man as well
09:17So they keep asking me back
09:18You know, I must be doing something right
09:21Right, yeah
09:23First up, it's the canapes
09:25Kieran, how are you getting on?
09:26Yeah, I'm ready to go, mate
09:27How are you?
09:27Setting up now
09:28Beauty
09:28Charge and go is the motto
09:29Charge and go is the motto
09:30Just like us
09:31Shots fired
09:33All right, chefs
09:34You've got three minutes to the pass for your canapes, okay?
09:37Fantastic
09:38Happy with everything over there, Kieran?
09:40Yeah, all good, thank you
09:41You happy with yours, Mark?
09:42Yeah, I think so
09:43Get it done, did
09:45Mark's Buckwheat crustars are filled with scallop row emulsion
09:48And diced scallops
09:50For Tom, scallops are replaced with beef
09:55Kieran's cured trout, apple and sake-soaked radish rolls
09:59Are topped with trout row and finished with smoked trout belly
10:03Do you know how, Mark?
10:04Let's put a spoon of this one in there
10:06You're due at the pass now, chefs
10:07Yeah, ready to go
10:08Just put it straight on
10:09Mark finishes with the stout gel and mustard frills
10:13All right, chefs, we're ready for you
10:20All right, you would like to send your dishes?
10:23Hands, please
10:29Thank you
10:30Thank you
10:31Thank you
10:31For our canapes, we have a buckwheat cup filled with dress scallop, scallop row emulsion and stout gel
10:39Delicious, I've got beef in my cup as opposed to scallop
10:47The scallop was lush
10:49Yeah, and my beef was delicious
10:50Crispy, crunchy, lovely kind of salty umami flavours coming through
10:55I thought that was absolutely delicious
10:57The scallop row emulsion was just like bursting with that row flavour, so impressive
11:02The start was a big burst
11:04Yeah
11:04It was incredible
11:05Wonderful finish
11:06Yeah, really good
11:08Okay, right, well let's try the second one then
11:10Cured trout, apple and radish roll with a dashi dressing, trout roe and fennel pollen
11:23Equally delicious
11:24Very different though
11:26First one feels like a naughty kind of special treat
11:31That one feels like you're a health spa
11:34Really beautiful, nice and fresh, crunchy, light
11:38Real nice way to kind of wake up your palate
11:40I think there was a lot of chewing involved for me at the end
11:46Quite, also quite difficult to get hold of for a can of pan
11:48It was quite hefty, there was quite a lot to get through
11:50Flavours were great
11:51Well we've got to pick up, show which one we prefer
11:54That we think we would go back for second
11:58It was just really perfect
12:03That's a victory to Mark
12:05Good job Marky
12:06Excuse me
12:06So I'll do it
12:07Last minute to order
12:08That's why I chose the easiest kind of boat
12:10Yeah
12:11Starter next and Marks up first
12:14Yeah, that's gone right
12:15So, got to be excited
12:17Just need to get this now
12:19He marks up his pillows with edible ink
12:23Yeah, lovely
12:24You know, what's the time, Mr Wolf?
12:26Pillow time
12:27He checks confit butternut squash
12:31Chars salt-baked celeriac
12:33Yeah, just trying to get a bit of bitterness to the dish now
12:35And works on the acidic element of his dish
12:39We're on to the apples
12:41We're just going to try and compress these apples as quick as we can
12:44Keep the colour nice and fresh
12:46Okay, so the first of our two starters today, both of which are plant-based
12:50It's called About Time
12:51And it's a salt-baked celeriac and apple rose
12:54Pickled celeriac, celery, apple celeriac juice, horseradish ice cream
13:00Buckwheat pillow filled with aerated celeriac puree
13:04And it's celebrating the movie About Time from 2013
13:08Which is set in Cornwall about a man who discovers he can time travel
13:12To revisit important moments in his past
13:15The dish celebrates time, spelt T-H-Y-M-E, stroke time, T-I-M-E
13:22Through smell, visual and taste
13:25And you scored an eight?
13:26I did score an eight, yeah
13:27Came out the gates nice and high scoring, didn't you?
13:29That's a big start
13:30Yes
13:30Simon said to me, a little bit bigger
13:33Yes
13:33So I'm just increasing the celeriac
13:35And I'm going to add an extra slice of the apple for the freshness
13:38Generosity means smiles
13:40Next, Mark makes the celeriac and compressed apple roses
13:44Up on the sides, extra apple, extra pickle
13:48And hopefully Simon's advice
13:49Takes that score a little bit higher, brings success
13:52Thyme, beautiful herb
13:53Celeriac and thyme together is beautiful
13:55Horseradish, I love, I love a horseradish kick
13:57Horseradish ice cream is interesting
13:59Like a spicy ice cream
14:01Sounds really sharp and fresh
14:02And I think that ice cream will be there
14:03Just to give that a real kick
14:04Just to brighten everything up
14:11The celeriac and apple roses are spritzed with thyme vinegar
14:16Eight nuts now
14:18Next, roasted hazelnuts
14:20In the gaps, that's it, lovely
14:21And then it's three and a half spoons of this, Kiran
14:25Celery, apple and celeriac juice
14:28Micro herbs
14:29You've got six minutes to the pass
14:31Okay
14:32Oh yes, that is bigger, isn't it?
14:34Yeah, bigger is better
14:35Talk to me, mate
14:36Er, we're just going to put my gold flowers on now
14:38Can I go early?
14:39Yes, you can
14:40Oh, it won't be early, I forgot
14:42Don't worry
14:43Oh, your little puffs, I forgot about those
14:45Yes, so did I
14:45Someone get to mark a bit
14:48Celeriac puree fills pillow dough puffs
14:51Seven grand
14:51Oh, that's more than seven
14:53All right, we're ready for you, chef
14:59Oh, that looks so beautiful
15:01Finally, horseradish ice cream
15:03Garnished with thyme leaves
15:08That's it
15:09Come and get hands, please
15:10You all right?
15:11Yep, lovely
15:13You got it?
15:26Wowee
15:26Well, that's an entrance, isn't it?
15:28Spray the perfume four times
15:33Four
15:42The flavour I like of the apple and the celeriac juice
15:46Texturally, it's a bit gloopy
15:48Just feels just a little one-dimensional
15:51Until you get that ice cream
15:53And the ice cream for me is magic
15:55That punchy, sharp, peppery, kind of spicy kick
15:59And then all of a sudden the dish comes alive
16:01One of the first days of the horseradish ice cream was just
16:03I was blown away
16:04You expect it to be, like, overpoweringly spicy
16:06But I was just perfectly balanced
16:08And it was so refreshing
16:09Like nothing I've ever had before
16:11Love the horseradish ice cream
16:12But my favourite bit is actually
16:13When you get a little bit of hazelnut in there
16:15That really toasty, nutty flavour
16:16I think is really, really good
16:17Works lovely with it
16:18I've had garlic ice cream before
16:20Which felt like a prank more than something
16:22That was absolutely amazing
16:25And like you say, with the toasty nuts
16:27Oh, man, that was so good
16:29I'm not convinced it would work for a banquet
16:31You've got ice cream and a crispy pillow
16:33But you can see that
16:34If this is the beginning of a journey
16:36That this chef might be on throughout the day
16:38We could be in for a very, very good day
16:44Kieran strains the tisane root vegetable broth
16:47Adding Japanese smoked tea for depth of flavour
16:51I'm just kind of getting myself organised
16:53Time creeps up on you in this place
16:55Ben, would you like to read the next starter out?
16:59Since you're a voiceover actor
17:00And you can do a nice gothic voice for us
17:02I'll try and figure out what a gothic voice is
17:05Tisane
17:06Root vegetable tisane with burnt black garlic oil
17:10Crispy parsnip
17:11Parsnip puree
17:13Seasoned with black togarashi and beer vinegar
17:16Inspired by the gothic film
17:18My Cousin Rachel
17:20Set in Cornwall and based on Daphne du Maurier's novel
17:23This dish showcases the part of the plot
17:26Which suggests that Rachel is poisoning
17:29The men in her life with tisane
17:31So we're getting poison
17:34Burnt black garlic oil
17:35You've got to be very careful something like that
17:37You don't want it to be overpowering
17:39Although that could be the poison bit
17:40Oh
17:42Kieran peels the parsnips and spiralises before deep frying
17:47That's the parsnip crisps
17:48I just changed it up a little bit
17:49In terms of the texture
17:53Parsnip frying time
17:54Yeah
17:55It's happening
17:56You've got a seven for this
17:57Yeah
17:57What was Simon's feedback for you?
17:59No, you just wanted a little bit more
18:01So what are you going to give us more tea, Sam?
18:03I'm going to give you a lot more tea
18:04The parsnip, I've made the crisps
18:06A little bit more daintier
18:07You did suggest that you maybe
18:09You put something in the cup
18:10Like a dumpling or mushrooms or anything like that
18:12Are you doing any of that?
18:13No
18:14No?
18:15So how long would it take you to
18:17Record something like Vengeance Most Foul?
18:19We did about 25 four-hour sessions for that
18:22And it took two years
18:24Do you tend to say the lines and they then animate to what you've recorded?
18:30That's it
18:30They need my animation before they put it to the character
18:34I've seen footage of you, like, recording the Wallace lines
18:37And you really do put your whole body into it
18:39Yeah
18:39You must be knackered by the end of a recording session
18:42Well, I'm glad you said yes
18:43It's such hard work
18:44You're basically an athlete
18:45Yeah, people are surprised that that happens
18:47They think we don't just read into a microphone
18:49Get me up from it
18:51Another great day of inventing beckons
18:54Did you ever have, like, any particular voice training
18:57Or did you just unnaturally discover you could do all these voices?
19:00Yeah, that's a good question
19:01I did discover it when I was young
19:03And I just sort of found myself experimenting with different voices
19:07Just on your own, just making yourself
19:08Yeah, you know
19:09I was sort of a teenager alone in their bedroom
19:13Like, let's let them steady on what we say from his point in
19:16But it was just like, and I listened a lot to Peter Sellers
19:20Well, your parents bang on the door
19:21Are you doing what you're doing in there?
19:22No, no
19:27I'm just finishing off these beautiful parsnips
19:31Oh, dear, what a day
19:34Burnt garlic oil is bottled
19:35Symbolising the poison used in the film My Cousin Rachel
19:39Tisane, a root vegetable tea, is served
19:42Kieran, you want to check?
19:44Nailed it, Mark
19:45Fried parsnips are topped with parsnip and black garlic puree
19:49Everything going according to plan?
19:51Yeah, I think so
19:52Finished with parsnip crisps, black togarashi
19:56Okay, happy?
19:57Perfect
19:59And a beer vinegar gel
20:00When you've got the head chef of a two-star, you might as well use it
20:04I've come with you, okay?
20:05Yeah
20:05As you step by step
20:07A parsnip plating dance
20:09One team, one dream
20:18Ready to send when you are
20:19So, please
20:32That is a scary-looking tea
20:43I mean, that is sensational
20:44The flavour is so deep, so rich, it's just delicious
20:47It's like classy bovril-ness, isn't it?
20:49This is fantastic stuff
20:51It's so meaty, but there's no meat in it
20:53It's root vegetables, so there's nothing else
20:55I loved the parsnip, all the bits that were on it
20:56It just felt crunchy and flavourful
20:59And the spicing was great
21:01I loved the oil as well
21:02I thought it was a really simple, great-tasting dish
21:06I forgot I was eating a parsnip at certain stages
21:09That was an incredible flavour to it
21:10I thought that was absolutely delicious
21:12There's something slightly sinister about the whole thing
21:17The flavour structure is quite dark and naughty
21:20And it does feel a bit poisonous
21:22But it's so good
21:23It's a great dish
21:24It's really well put together
21:26Simple, super, super tasty
21:29And really does, for me, tie into that brief of going
21:33Actually, this is close to that dish
21:35It does feel like we've been poisoned
21:36But poisoned with flavour
21:37I'd love to be poisoned like this
21:39Sign me up
21:44Fish is next
21:45Round two
21:46And Mark is up first
21:48There's one down
21:49A few more to go
21:51He heats a Brazilian-inspired spicy moqueca sauce
21:55I don't normally get to cook everything
21:57I don't get that joy
21:57It's quite nice to kind of get your fingers burnt a bit
22:00Run around like an idiot for a little bit
22:02Brings you back down to earth
22:04Fish mousse fills pier-shaped moulds
22:08Ah, it's the pier
22:09Yes, the famous Cleveland pier
22:11It's looking very sharp
22:13Yeah, that's the idea this time
22:15Last time you had a couple of issues
22:16You've still got an eight
22:17Simon's feedback obviously was the pumpkin itself
22:19He thought it was a little bit flowery
22:20So instead of using Delica
22:22We moved to a different kind of pumpkin itself
22:24So we've got a little butternut squash
22:25The fish itself
22:26We've got a lovely jumbo place
22:28Gorgeous, I love place
22:29That sort of fatty knife
22:30Yes, I'm excited to cook it to be honest
22:32It looks beautiful
22:33The energy is good, Mark
22:34Keep it up, chef
22:35Thank you so much
22:38Place fillets are pan-fried
22:40And then added to a butter bath
22:42Just leaving it in here to rest
22:44Until we go
22:45Our first fish dish is called
22:47Pier at the end of the world
22:48Pan-fried place
22:49Place mousse pier
22:51Pickled butternut squash
22:52Confit butternut squash
22:54Makeka
22:55Sauce
22:56Farofa
22:56Sourdough tuile
22:58Lemon jam
22:59And pickled sea herbs
23:00This is based on
23:01Never Let Me Go from 2010
23:03A dystopian movie filmed in Somerset
23:05About a trio of friends
23:06Who are raised to be organ donors
23:08The pier that is used in the film
23:10Is from the chef's hometown, Clevedon
23:12And will be recreated on the plate
23:14It's slightly confusing on flavours for me
23:16You've got this kind of like
23:17Brazilian influence there
23:19From the sauce
23:19I'm not quite sure
23:21How it sits
23:22With Clevedon
23:25Now on to the sea of beets
23:26All along the front
23:28On Clevedon beach
23:28Where I grew up
23:29Gonna bring all that salty elements
23:31That I need to bring this dish
23:32Back to Clevedon
23:35He based confit butternut squash
23:37Tops are drying out
23:39And here's a little bit of smoked vinegar as well
23:41And trimmed sourdough tuiles
23:43Which will sit on top
23:44We're just trying to sharpen everything up
23:46Just like Simon asked for
23:50Right then, Kieran
23:52Fish onto the rack, please
23:53Yeah, fish onto the rack
23:54Place fillets are given a final flash in the oven
23:58Four minutes, chef
23:59Four minutes
24:01First up, confit butternut squash
24:04Then, Kieran, you're gonna go
24:05Sourdough tuile on top
24:06See how that
24:06Understood
24:07Lovely stuff
24:08Fish mousse
24:09Perfect down the middle
24:11Pickled butternut squash
24:13Perfect
24:14One minute, chef
24:16Whatever
24:16Fillets of place topped with place skirts
24:19That's it, lovely
24:20Pickled sea herbs
24:22Moqueca sauce
24:26Farofa
24:27And lemon gel
24:36Hands, please
24:50Thank you
24:51Thank you
24:51It really is a pier
24:52If it's to scale
24:53That piece of fish
24:54Is massive
25:03It's a nicely cooked piece of place
25:07There's a full stop there
25:09And the farofa is very crunchy
25:11I'm not sure how it goes together
25:13It doesn't
25:14All of the flavours
25:15They don't
25:16Kind of gel
25:17It's worked
25:18And it's been thought of
25:20Trying to create this pier
25:21And it looks like the pier
25:23And for the visual impact
25:24That's great
25:24But actually it's a dish that eats
25:25I don't think it comes together very well
25:28I think the sauce and the froufar are good
25:29They're just a little bit
25:31Light
25:32Fish is cooked beautifully
25:33I don't really get the squash
25:35Yes, I love the fish
25:36And the sauce was nice
25:37But I didn't get as much really
25:39Out of the pier
25:41It is fun destroying a pier though
25:44I feel like Godzilla
25:49So this is my scallop section
25:52This is my monkfish section
25:53Kieran's adapted his red Mad Max themed dish
25:57To accommodate Tom's shellfish allergy
25:59Swapping scallops for monkfish
26:02I brined the monkfish
26:04So it tightens up the flesh
26:05And then get beautiful colour on there
26:07I'm going to try hard
26:08Just like give Tom something
26:09That's super, super delicious
26:10And doesn't feel like an afterthought
26:11You know
26:12Nice
26:13Tell me that doesn't look like a scallop
26:14The next fish dish is
26:18Splendid
26:20Tempura scallop
26:21With a dusting of dried scallop roe
26:23And cured egg yolk sauce
26:25Pan fried scallop
26:27With a scallop skirt satay sauce
26:29And pumpkin sambal
26:30The fourth instalment of Mad Max
26:33Fury Road 2015
26:35Stars Devon actress
26:37Rosie Huntington-Whiteley
26:38Who plays Splendid
26:40Who is trying to escape the warlord
26:42Immortant Joe
26:44Next, a tempura batter
26:46Barely mixing it
26:48Trying to kind of stretch the gluten
26:50Any more than we have to
26:51You are a sweet angel
26:53That's enough
26:54No more
26:55Look at those scallops
26:57They look plumpcious
26:58I think the word
26:59Plump and voluptuous
27:00You've got a nine for this
27:02What was your feedback from Simon?
27:03He wanted something more obvious
27:05To connect it to the film
27:06Are you making any changes?
27:07So not changing the dish
27:08But I'm adding a few little kind of
27:10Tweaks to the presentation
27:11Just so you can kind of
27:12Immediately tell that it's Mad Max
27:14Well I've got to be honest
27:15The dish sounds delicious
27:17Really interesting
27:18Super tasty
27:19Sambal
27:20With seafood
27:22Always beautiful
27:23Yeah
27:23This is going to be great
27:24I think
27:26Can you just probe that monkfish
27:28See what the temp is
27:29In the middle
27:29Yeah
27:30You're at 33 Kieran
27:31It's way more complicated
27:32I thought it was going to be
27:34Scallops go into fry
27:35At the last minute
27:36How's it looking?
27:37You feeling good?
27:38Really good
27:39Cured egg yolk sauce
27:40Is first topped with peanuts
27:42Kaffir lime zest
27:43And scallop roe powder
27:47Scallops and monkfish
27:48Are covered in tempura batter
27:49And fried separately
27:52Five minutes chef
27:53Yeah thank you
27:54They look like they're gnarling up
27:56They look beautiful to me
27:57Pan fried scallops and monkfish
27:59Are carved
28:00And tempura scallops
28:02Are dusted with scallop roe powder
28:05So what have you dusted
28:07The monkfish with?
28:08So it's a mixture of tomato
28:09And korean red pepper
28:11Powder
28:12Pumpkin sambal
28:13Scallop skirt satay sauce
28:16Pan fried scallops in tamarind
28:19Big slices
28:20Yeah
28:20Two or three slices
28:21Two of those I think
28:22So you are due at the pass now
28:24Tempura monkfish for Tom
28:26And tempura scallops
28:28For the other judges
28:37Serspace
28:39Wowza
28:40I mean thanks to mark
28:41We got there in the end
28:42Yeah it looked really fabulous
28:43Didn't it
28:43Yeah amazing
28:52Wow
28:53That looks incredible
28:55That looks right out of the movie
28:57I think that's delicious
29:06I absolutely love the satay sauce
29:08I love the warmth coming through from the pumpkin sambal
29:12Scallops cooked perfectly
29:13I think the egg yolk sauce is a little bit too thick
29:16But other than that
29:18I think it's really really delicious
29:20I see what you're saying about this being a bit thick
29:22But it's also just delicious and luxurious
29:25And I wonder that nuttiness of the satay sauce clashes a little bit with the scallop
29:31I think I'm with you Phil
29:32With the scallops and the satay sauce
29:34I usually love them both
29:35But together I'm not totally convinced
29:38However the tempura is absolutely amazing
29:41It's very interesting
29:42It's quite quirky
29:43Probably my biggest issue
29:44I'm looking for a little bit more heat
29:46Or maybe citrus acidity
29:48Something that cuts through
29:49Because it's quite deep
29:50It's quite rich
29:51The presentation is amazing
29:52I love the juxtaposition of the gritty soil and chains
29:56With this very delicate piece of shellfish
29:58It doesn't feel as chaotic as a Mad Max movie
30:01But I'm pleased
30:04How you feeling Mark?
30:06Yeah good
30:06Kieran how did it go this morning?
30:08Yeah good
30:08Good pretty happy with everything
30:10Yeah
30:10Nothing I'd really change
30:12It was fun right
30:13Glad to get quite a few of them out of the way to be honest
30:14Yeah definitely
30:17Hello everybody
30:18Hey mate
30:19How you doing hello Ben
30:21Hi
30:21Sitting in the hot seat
30:22How is it good?
30:23It was so good
30:24The food has been incredible so far
30:26How are you Mr Kerridge?
30:27Good
30:28We've had some very interesting
30:29Some delicious dishes
30:30That slightly poisonous cup of tea at the start
30:33I mean what a great dish
30:34Felt very sinister
30:35Very dark
30:36But so so much flavour coming through
30:38There's some innovation on these plates Lorna
30:40There is
30:41They're both must be very well accomplished chefs
30:43Because some great flavours
30:44And some very good techniques
30:45And some really good storytelling
30:47Ben are you getting the stories
30:49These chefs are trying to tell us?
30:50Oh completely
30:51Yeah and I've just awarded
30:52You know Oscars and BAFTAs
30:54To some of these presentations here
30:55That's very generous of you
30:56Yeah you know
30:57That's all at least I can do
30:58Do you as a voice actor have to
31:00Do you have to look after it?
31:02It's the tool of your trade
31:03Yeah you're right
31:04We should do
31:05And I think if you don't
31:06If you're not moving around very much
31:07You know
31:08Your muscles get a bit
31:09You know flabby whatever
31:10So it's the same with your voice
31:12You've got to try and
31:13You know
31:13Work it as much as you can
31:15Linder up
31:15But gently
31:16Like getting your steps in
31:17You can just read aloud
31:18I find
31:19Are you found to be reading aloud?
31:21Well I try and do it
31:22When no one's going to hear me
31:23I'm not performing
31:24I've just got the image of you at home
31:25On your own
31:27Holding forth
31:28That's the correct image
31:29Yeah
31:29You looking forward to the next bit Mr Wang?
31:32Oh very much so
31:33Do it like Tom Hardy
31:34Do it like Tom Hardy
31:35Oh yes
31:36Stop it
31:38If the course is so far
31:40Any indication
31:41Then the mains
31:43Will be absolutely delicious
31:45And inventive
31:47You know I know Tom Hardy
31:49It's Phil
31:49Oh really?
31:50Yeah
31:51Kieran will serve his main course first
31:54He's using a number of venison cuts
31:56Including ribs
31:56Blood sauces
31:57Dried heart
31:58Leg and loin
32:02Get my meat on tempering
32:03Before I kind of touch up on the coals
32:06Meanwhile Mark starts a sheep yoghurt mousse
32:09For his dessert
32:10This is going to be the hardest part
32:11Getting it all kind of set in time
32:13It sure needs to go in now
32:14We need to really get our gates on
32:17Mark's main course scored a 10
32:18From veteran Simon Rogan
32:20Today both chefs are adapting vegetable elements
32:23Mark's changing his potato fondants
32:27Slightly smaller my fondants
32:28This is a nice sized bit of potato
32:30And Kieran's changing up the way he serves his Tardivo
32:34A sweet Italian chicory
32:36I'm going to grill the hearts
32:38Just going to seal them on the plancher first
32:40He also grills baby beetroot
32:42Look at that pine smoke
32:44That smoke from everything
32:46It's just perfuming
32:47Smoking me out lad
32:49That's it
32:50Okay the first main course is called the greater good
32:54And it's a celebration of venison
32:55Barbecued venison loin and leg
32:57Slow cooked and glazed venison belly
32:59Venison blood sausage
33:01Grilled heart of Tardivo
33:03Beech root puree and roasted baby beets
33:06Pine nut cream served with a venison sauce
33:09Venison heart taco with beetroot molle
33:12And smoked creme fraiche
33:14Hot fuzz 2007
33:16Was filmed in wells in somerset
33:19And this dish is based on the catchphrase
33:21The greater good from the movie
33:23As such the chef is using the whole animal
33:26Which is for the greater good
33:28Of the countryside
33:29Reducing waste
33:31Brilliant film though
33:33Well I grew up in the countryside
33:34And I know that feeling in hot fuzz
33:37Where someone comes into that local pub
33:39And everyone stares at them
33:40Which one are you in that situation
33:42You're the one staring at the newcomer
33:44Yeah definitely
33:45That's cooked
33:46That's cooked
33:47That's cooked
33:48Venison is sealed
33:50Before it hits the barbecue
33:53Hey Kieran
33:54Hello
33:55You got an eight for this dish
33:57I did
33:57What was Simon's feedback for you?
33:59He wanted it a bit more saucy
34:00And he wanted more of the pine nut cream
34:02And then he'd love like a little extra vegetal aspect
34:06I'm adding these beautiful grilled Tardivo hearts
34:08They're gorgeous
34:09Oh my goodness
34:10I just remembered
34:10This is the taco
34:11This is the taco
34:13Kieran's taco
34:14Is a blend of masa flour
34:15And beetroot powder
34:17Nice
34:18That's kind of super nice
34:19Got a treat
34:21It's better than it's beautiful and tender
34:22Mark what are you saying
34:23Do you fancy coming on five minutes?
34:25Yeah
34:25I'm just going to give you the tacos
34:26Yeah
34:26It's going to be quick and easy
34:27And then you can be gone
34:30Alright chef
34:31You have five minutes to the pass
34:33Yes
34:33How's it going?
34:34Looking good?
34:35I think so
34:35We'll see
34:37Beetroot tacos
34:37Are dressed with beetroot mole
34:39Yeah it's a count
34:40But like ten pumpkin seeds
34:41If you're going to do the best
34:43And it counts everything
34:43Three
34:44Nice little chewy beetroots
34:46And finished with creme fraiche
34:48And shaved dried venison heart
34:50How's the croissant?
34:52Are you happy?
34:52Yes thank you
34:53Very good
34:53Pine nut cream is plated
34:55One more spoon of pine nut cream
34:58Extra cream
34:59Never hurt nobody
34:59Beetroot puree
35:01The whole nasturgeon flour
35:03A star plus mate
35:04Venison blood sausage
35:06And the newly adapted Tardivo
35:10One minute to the pass Kieran
35:12One minute
35:12Yep
35:13Barbecued beetroot in pine oil
35:16Venison belly and loin
35:18And a beetroot glaze
35:26Service please
35:39Wow
35:48I mean I think it's absolutely spectacular
35:50Every single element has its own thing going on
35:53You've got a fleshy piece of loin
35:54But then you've got that crispy gnarly little bit of rib
35:58And then you've got this amazing nutty chewy heart taco
36:02And then you've got the more mealy blood sausage
36:05And then even the bit of beater on the side
36:07It's absolutely delicious
36:08I mean it's such an accomplishment of presentation
36:10Flavour, texture, variety
36:12Yeah I think it's really really hard to fault
36:14I'm not a massive fan of the blood sausage
36:15It's a bit chunky I think on grain for me
36:18I love the pine nut cream
36:19I really like the sauce
36:21Beetroots are nice
36:22I don't like beetroot really
36:24I try and avoid it
36:25And yet what can I say
36:26It completely overcame my fear of beetroot
36:29The taco I thought was fantastic
36:31I really like that
36:33The flavours that you get from the pine nut cream is delicious
36:35Like Phil picked out the venison belly
36:38The rib bit is absolutely delicious
36:40And the bitterness that you get from the Tardivo
36:42The barbecue flavour that comes through it all
36:44It's got a lovely taste that's left in my mouth
36:47I love it
36:48Feels like the outdoors
36:53It's Mark's main course next
36:55Get them in there now
36:56While guinea fowl poach is in chicken stock sage and thyme
37:00Slowly, slowly, slowly
37:02Guinea fowl legs filled with truffle mousse are rolled and poached
37:07We need to double that oven, 205 please
37:09Oven 205, continue
37:11Next the cornbread
37:16Bread's in
37:17And potato fondants are fried in duck fat
37:21Feathers of justice
37:23Poached guinea fowl
37:24Guinea fowl legs stuffed with guinea fowl and truffle mousse
37:28With a braised maitake
37:29Fondant potato
37:30Glazed parsnips
37:32Parsnip puree with a confit egg yolk on top
37:35Served with a guinea fowl sauce and guinea consomme
37:38Liver parfait
37:39Damsin jam
37:41And cornbread diamond
37:43Celebrating
37:43Wallace and Gromit
37:45Vengeance most foul
37:47Double BAFTA winning
37:482024 film
37:50From Armand Animations
37:52Based in Bristol
37:53This animated adventure
37:54Follows Wallace and Gromit
37:56As they uncover a criminal plot
37:57With a villainous penguin
37:58Feathers McGraw
38:00You've got parfait
38:01Fondant
38:02Mousse
38:03You've got poached guinea fowl
38:04You've got parsnip puree
38:06And confit egg yolk
38:07Where's the texture?
38:08Where's the crunch?
38:09Chicken liver parfaits are set
38:12We've made it a little bit thicker
38:13So hopefully it's going to be a lot better
38:15And sprayed with yellow cocoa butter
38:19And egg yolks are left to cook in a butter bath
38:50We reach your main course
38:52On stage you know
38:52Guinea fowl is given a final char on the barbecue
38:56Kieran?
38:56Yeah
38:57We're going to go in a second
38:58Okay
38:58I'm yours mate
39:01How you getting on Mark?
39:02You good?
39:03Time to move
39:05Guinea fowl consomme
39:06Is hidden by feathers McGraw
39:08For judges to serve themselves
39:12Oh it's feathers
39:13Hello feathers
39:15Should we send that ahead?
39:17Yeah
39:17Make sure you don't touch it
39:19Oh wow
39:25You excited Ben?
39:27Yeah very much so
39:28To eat your movie?
39:29I'm just glad it's not penguin
39:31I can start plateing
39:32Yep
39:33They look a bit smaller those fondants
39:36A little bit yeah
39:37Chicken liver parfait
39:39This time with a side of damson jam
39:42We've got to do cheese and chutney right?
39:45Cheese and chutney
39:46Parsnip puree
39:48And cured egg yolks
39:51Three minutes Mark
39:52Three minutes
39:53Yeah
39:54Blaze parsnip
39:55Maitake mushrooms
39:58Smells great mate
39:59Smells amazing
40:00Up there's the legs
40:01Equal four
40:02All these legs
40:03Into four pieces each
40:05Truffle stuffed guinea fowl leg
40:07You are due on the pass now chef
40:09Yep
40:09We're walking
40:10Guinea fowl sauce
40:12Poached and barbecued guinea fowl breast
40:15Bring that and put that in the middle of that little hay pops
40:19Bottles and grommet
40:20It's got a thousand elements
40:24Two cups on each tray
40:25Finally cornbread
40:27Hand please
40:30Wow
40:31That is wallace and grommet
40:32Things everywhere
40:33And wallace is in there
40:35I'm quite afraid that feathers and wallace are meeting
40:37Oh my god
40:38Maybe there will be a standoff
40:51Looks mega doesn't it
40:53Thank you
40:54There we go
40:56Si
41:03This consomme is spectacular
41:05It's so deep and rich and flavourful
41:08The guinea fowl itself is perfectly cooked
41:10So tender
41:11It's quite overwhelming
41:13The amount of bits going on
41:15But every element I think is really delicious
41:17Yeah I think you're right
41:18I think you do feel that there's lots going on
41:20But I really love the way that that definitely feels like a Wallace and grommet invention
41:25It's a lovely dish and you're right
41:27This tea consomme is absolutely delicious
41:31I love it
41:32The little guinea fowl leg I think is beautiful as well
41:34Really nicely done and tastes great
41:36And you've got a little kind of barbecue taste
41:37Can't quite get the truffle in that then
41:38It says truffle bleeds
41:40There's probably not quite enough truffle coming through for me
41:42I think that's faultless
41:43Absolutely
41:45Do I sound biased?
41:46There's a real emotion there
41:48Feathers hiding something as well
41:50Of course
41:51It's just a really nice little touch
41:52It is a beautiful dish with lots of components
41:55You've just got to chase them down
41:56And it feels like I'm still chasing crunch
41:59And maybe some green-like relief
42:04That was a big one
42:05How do you feel it went, Kieran?
42:06I'm really glad that Maine is out of the way
42:08And we can focus on our desserts
42:09Yes
42:10Dessert focus
42:13Kieran's on to his apple-based dessert
42:15Which scored him a perfect ten in the week
42:17I have to make the tartatans
42:19Which is quite a large job
42:22Caramelising Brayburn apples
42:24Come on, cook
42:25Which he will top with puff pastry
42:28But now focus falls on the pre-desserts
42:32Making my polenta biscuits
42:34For the ice cream sandwich
42:35Which is exciting
42:37Kieran's sweetcorn ice cream
42:39Is rolled in popcorn powder
42:43All right, chefs
42:44You have six minutes to the pass, please
42:47Anybody hear me?
42:48Yes, chef
42:49I heard you
42:50You're nearly there, chefs
42:51And you are looking at the horizon
42:54Kieran, talk to me
42:55And I start to, like, put my apples and stuff in
42:57I literally have to take something out of the freezer
42:58And put it onto a plate
43:00Mark's waffle cone has a dark chocolate and crushed nut edge
43:04Everything looking good, Mark?
43:06Happy
43:07It's filled with dehydrated apple and apple cider ice cream
43:11Finished with an apple syrup
43:14Kieran's sweetcorn ice cream and polenta biscuit sandwiches are good to go
43:19You ready, big boy?
43:20Kieran, three seconds
43:21I'm three seconds as well
43:30Thank you
43:31Thank you
43:41For our pre-desserts, we have cold fuzz
43:45Apple cider ice cream, apple syrup and nuts
43:48Celebrating the Cornetto trilogy from Edgar Wright and Simon Pegg
43:51Hot fuzz was filmed in Wells' Somerset
43:58I love that
43:59It's more like a sorbet than an ice cream
44:01Mm-hmm
44:02Very good, really tasty
44:04And absolutely beautiful
44:04I love the taste of that apple cider ice cream
44:07For me, it made me a pear drops and a little memory of childhood
44:10I loved it
44:11Crisp, clean, bit melty
44:13Absolutely delicious
44:15That's got Banquet Nightmare written all over it for me
44:18Popcorn and ice cream
44:20A corn husk ice cream with corn caramel
44:22Sandwiched between polenta biscuits
44:24A celebration of popcorn
44:27The classic movie snack in cinemas
44:33I love that
44:34Amazing
44:35Biscuit is great
44:36The corn caramel in the middle is absolutely delicious
44:39And that corn and ice cream is so good
44:41The biscuit's divine
44:43This is one of the nicest things I've ever eaten in my entire life
44:46Wow
44:46This is amazing
44:47Yeah
44:48They don't want to finish eating it
44:49It's so good
44:50So we reckon the best of the two is
44:55Unbeatable
45:00Kieran is serving his dessert first
45:02He checks tartar pans
45:04Yeah, it's great
45:05While Mark's Sean the sheep-shaped sheep yoghurt mousse is set
45:12Sean's happier today, it's cooler
45:13Yeah
45:14The two halves are sandwiched together and chilled
45:17I have to churn some ice cream
45:21And then I have to shave my frozen sable
45:25So our next course is Hay is for Warhorses
45:28It's Braeburn apple tart tan using inverted puff pastry
45:32With a cider brandy cream
45:34Hay-baked caramelised apple puree
45:36Fresh russet apples
45:38Hazelnuts
45:39Hay-frozen sabley
45:41And a hay ice cream
45:42Warhorse, 2011
45:44Partially filmed in Dartmoor and Devon
45:47Tells the story of Joey
45:48A horse sold to the army during World War I
45:51I love tart tan
45:53Honestly, it sounds delicious, doesn't it?
45:55The idea of hay-infused things
45:57It sounds fantastic
46:27Kieran, tell me your oven, lad
46:28Everything good?
46:29Yeah
46:30The pan base is reheated to free the tarts at hand
46:35Looking quite intense at the moment
46:37This is reduced apple juice and then a little bit of salt
46:41Next, cider brandy cream topped with meadow sweet pollen
46:46Lastly, hay ice cream topped shaved hay sable
46:49And apple puree with caramelised apple pearls
46:53You two on the pass now, Kieran
46:55Yeah, I'm ready
47:04So let's please last
47:08You remembered how to smile
47:10Marvellous
47:11I had a fun five minutes
47:20I feel like I'm in a barn
47:31I usually get quite worried when a tart to tan doesn't come out like a whole tart to tan
47:35You're not going to get the same effect from it
47:37My favourite part of the tart to tan is always that kind of chewy caramel you get on the outside
47:41And this has definitely still got that which I really like
47:43It's not been lost at all
47:45And the sable that's got kind of the brown butter flavour almost going through the frozen sable in there
47:50I think it's really nice and the freshness of it
47:52I'm really enjoying it
47:53The tart to tan I absolutely love
47:56It's so good
47:57It's so good
47:58And it's quite tricky to weep because it has that sort of sticky caramelised base
48:04Sticks to your teeth
48:05I just love that
48:06That's really good
48:07The hay ice cream
48:09It really tastes like hay
48:10You're not just eating the hay, right?
48:12Yeah, it's also like very stringy and grassy, right?
48:15The chef's managed to make this all come together and be a real beauty
48:19It's a very, very special dish
48:20This is super tasty
48:23Really light
48:24I love the cream
48:24I think it's fantastic
48:25It makes you feel, you know, super special
48:32I just need to spray Sean
48:33Otherwise I'm in big doo-doos
48:35Sheep yoghurt mousse is sprayed with black cocoa butter
48:40Goodbye, Sean
48:42This is our final dessert
48:44Farmageddon
48:45Sheep's yoghurt mousse made with coppersu, mayon red chocolate
48:49Diced pear
48:50Fuiatine biscuit
48:51Yoghurt candy floss
48:53And a sorrel, lemon, verbena and apple marigold juice
48:56Sean the Sheep movie Farmageddon 2019
49:00From Bristol's Arman Animations
49:02This hilarious adventure follows Sean and the flock
49:06As they encounter a mysterious alien in their quiet countryside
49:10Yoghurt, chocolate, candy floss, apple
49:14I mean, if it all ties in really nicely
49:16This could be absolutely stunning
49:19Next, pears for a compote
49:22Kieran
49:22Hello
49:23Have you enjoyed cooking for the judges today?
49:25Oh, it's been great fun
49:26Next step to give Sean the illusion of a woolly coat
49:29By using white chocolate
49:32It's really brought Sean to life, I think
49:34I didn't realise you did it by hand
49:36Sean requires artist attention
49:39Have you scored a nine?
49:40I know, I couldn't believe it
49:41What was Simon's feedback for you on this dish?
49:44The acidity on the pears
49:46So we've just changed the variety of pears now
49:48Ah
49:48So we have a few different varieties here
49:50Yep
49:51I just have a couple of tasters
49:52And the one that I think gives me the best acidity
49:55It's brilliant
49:56I hope they love it
49:58Candy floss will create a woolly coat effect on the sheep
50:03Pour the sugar around
50:05Then it starts to build up
50:06You twist it here
50:07And you've got to hold it here and twist
50:08Yeah
50:10Oh, this is a woolly sheep
50:12Perfect
50:12If you want to have a go
50:13You can have a go
50:13If only the pastry is this easy all the time
50:16Just spinning candy floss
50:18It's really fun
50:19I've been back at the fair
50:21I once run away with a fairground
50:23Oh
50:24That was a big mistake
50:25We barely got paid
50:26But we got fed
50:27And I just remember the tea was pink
50:28Because they used to use the candy floss sugar
50:30To put in the tea there
50:31Wow
50:32Oh, God
50:32What a story
50:33Pink tea
50:33Wait, when did you run away with a fairground?
50:35I was, what could I say?
50:37It was just
50:37I tried to run away with a circus
50:39But they didn't need anybody
50:40And they sent me over to the fairground guy
50:42And, yeah
50:43I mean, this is a Wallace and Gromit storyline
50:46It sort of had a happy ending
50:47And I got out of it
50:50Time to move
50:51Operation
50:52Shaun the sheep
50:54Right, it's time
50:55It's time
50:56Here we go
50:56I'm on then
50:58Last dish
50:59You have seven minutes to the pass, Mark
51:01Okay
51:02How's Sean getting on?
51:04He's relaxed
51:05First, play a compote
51:07Then, sheep yoghurt mousse
51:09It's quite a seductive pose, isn't it?
51:11He's like, I'm ready
51:12Plains me like one of your French sheep
51:14You can put the herb around the base
51:16Yeah, like it's lying in a field
51:18Candy floss
51:20With bottles of sorrel, lemon verbena
51:22And apple marigold juice
51:24Oh, my God
51:25All set in a farmer's field
51:27A nod to the inspiration
51:30Farmageddon
51:30Take Sean away, please
51:32Come and grab the door, Mark
51:38Come on
51:46Willow
51:48Can I eat Sean?
51:49I think you eat Sean, yeah
51:59It looks brilliant
52:00The visual impact is fantastic
52:02And I really want it to taste amazing
52:04But it's kind of just a bit soft and squishy and lost
52:08The pear
52:08I do love pear
52:10But it never seems to have quite enough punch to kick through
52:13Until you get that
52:15And that's delicious
52:16I love this
52:17I think this tastes really green and fresh
52:19Vibrant and healthy
52:20I love it
52:21The first couple of spoons are quite interesting
52:23But it becomes a bit samey
52:25And there's quite a lot of it
52:27And yeah, I think you're right
52:27It becomes a bit of a mush
52:29Yeah, it would have been nice to maybe have a bit more candy floss wool on there
52:33Visual impact, amazing
52:36Eating is a bit
52:38I do agree with quite a lot of the points you've made
52:41Especially about sort of being the size of it
52:42And getting to the point of going, okay
52:44Is there anything else going to happen?
52:45But the actual flavor of it I thought was really good
52:51That second half
52:53Was a bit of madness
52:54From my watch, we've done 17,600 steps
52:57It could have been a point today where, like
52:59We just said, no
53:00Do your own thing
53:02And we actually stayed together
53:03So thank you
53:04And thank you
53:05Yeah, very well
53:05If you go find out the results
53:07Yes
53:08Yes
53:24Hello chefs
53:26Welcome to the judge's chamber
53:27Looking remarkably perky, the prayer of the air
53:30Well, you know
53:30We've had a good day
53:31Considering how hard you've been working
53:33We've had a great day
53:34From our point of view
53:34In the room today
53:35It's been fantastic
53:36It's someone from the south-west
53:37The produce in the region
53:38It's been represented beautifully
53:40I'd like to know
53:41Who cooked hay is for war horses?
53:43That's me
53:44I thought it was absolutely delicious
53:45I found it really humbling
53:47And engaging
53:48It was a great, great dish
53:49In fact, so good
53:50I gave it a perfect ten, chef
53:51Thank you very much
53:53Cheers
53:53I'd like to know
53:54Who cooked Feathers of Justice
53:55I did
53:56It was perfect
53:58There's very little things in life
54:00That are perfect
54:00So you should be very proud
54:02Of yourself for that
54:03And consequently
54:04I've given you a perfect ten
54:05Thank you so much
54:06I'd like to know
54:07Who made Splendid?
54:09What was Splendid?
54:10That presentation was sensational
54:11The chain, the sand
54:13And I've eaten a lot of sambal in my life
54:16I've never had pumpkin sambals
54:17So thank you very much for that
54:18Really clever, really delicious
54:19Thank you
54:20Well, look
54:21We won't make you wait any longer, chefs
54:23Andy's got the result
54:25So
54:26The winner
54:27For the south-west of England
54:30And going through to cook
54:31At finals
54:34Is
54:44Kieran
54:47Nice one, man
54:47You did it
54:50Congratulations, brother
54:51Well done, Kieran
54:52How'd you feel?
54:53I'm very surprised
54:54I thought Mark had me there
54:56Dish after dish
54:57The food was fantastic
54:59Not only that
55:00It was really top story-telling as well
55:02So you should be very proud of yourself, chef
55:03Thank you very much
55:04Cheers
55:05Yeah, Kieran, congratulations
55:06I gave your starter Tissan a nine
55:08I thought it was really deep and full of flavour
55:10And I thoroughly enjoyed it
55:11I would like to say commiserations to Mark
55:13Because I think there was
55:14A couple of works of genius
55:16I think on display today
55:18My personal favourite, though
55:19What you did with the liver parfait cheese
55:22Was absolutely amazing
55:24Well done
55:24It's been an honour to cook for everyone
55:26Along the whole process and grow
55:28So I've enjoyed it
55:29Yeah, unlucky Mark
55:30I think it was great cooking
55:32Not quite enough this time
55:34Just being picked to the post
55:35You really are completely brilliant
55:37Please come back and see us again
55:38Yeah, of course
55:39Ben, thank you so much for coming today
55:41It has been such a joy
55:42And so brilliant that you were here
55:44When Mark was cooking those dishes
55:46The Aardman celebration
55:47Absolutely wonderful
55:48And we'd love it if you would come to the banquet
55:51Oh, and it's been a pleasure to be here
55:53And I would love to come to the banquet
55:54Thank you so much
55:55Marvellous
55:55Chefs, thank you both again so much
55:57For an extraordinary week
56:00Commiserations, Mark
56:00And congratulations, Kieran
56:02Thank you
56:02Extraordinary, exceptional cooking
56:04Well done
56:05Thank you both
56:13Mental
56:14I didn't expect that one bit
56:15I thought with Mark's kind of
56:17His brain and his technical cooking
56:19That that would kind of win over
56:20Over my kind of more
56:21Kind of simple food really
56:23Listen, Kieran's fantastic
56:24He has some amazing dishes
56:26He was very smart
56:27He chose well
56:28He selected his ingredients well
56:30And that's how it went down
56:32I'm just going to keep going
56:33I'm just going to keep doing what I've been doing
56:34Keep cooking the way I'm cooking
56:35And then we will see
56:38I'm really hoping to see Kieran get to the banquet
56:39So good luck to him
56:41Wow
56:42I promised you good eating, didn't I?
56:44Yeah, it was great
56:44There's some lovely dishes there
56:46Beautiful produce
56:47And some really well thought through
56:49Connected to the brief
56:51Absolutely wonderful storytelling
56:52But you know what?
56:53Some technique
56:54Some fantastic cookery
56:56Kieran clearly won
56:57Yep
56:58He edged forward in the starter
57:00Then he won the fish
57:01Kieran was just beginning to pull away
57:03Yes
57:04From Mark there at that point
57:05Mark came back on the mains and won
57:07Mark's main course was absolutely stunning
57:10And then Kieran pulled it out of the bag
57:12With that extraordinary dessert
57:13That's the thing that kind of tipped it, didn't it?
57:15Perfection
57:15Actual perfection
57:18Oh, too professional
57:20Congratulations, you deserve it
57:21Mate, I feel so bad for you, man
57:23Why?
57:23Your food was so good
57:24It's a competition
57:25It has to be a winner
57:27Congratulations
57:27I'm proud of you
57:28Please get to the banquet
57:29Yeah
57:30Pressure's on now
57:31Yeah
57:33Now the heats are finished
57:34There's one thing left to decide
57:36Which particularly memorable dishes
57:38From losing chefs
57:40Will Tom and I invite back to taste again
57:42With so many jaw-dropping
57:45Unforgettable courses created this year
57:48We are spoilt for choice
57:50I know who I'm calling
57:53Hello
57:54It's Tom here
57:55Calling from Great British Menu Cafe
57:59Well, I'm ringing to let you know
58:01That you are my wild card chef
58:04I want you back in finals week, please
58:06Right
58:07Are you going to call your wild card?
58:09I'm going to call my wild card
58:11Hello
58:12I'm calling chef
58:13Because I want to tell you
58:15That you are my wild card
58:19It's finals week
58:21Oh, you're feeling good
58:23Well, we get to see all our favourites again
58:25The chefs aren't the only ones
58:26Who have been practising for this
58:30melodiad
58:30Oh, we'll be right back On the list
58:55And the details
58:56Thought of the news
58:56I know there's no signup
58:57You know their lawyer
58:57You're absolutely right
58:57Quem does it
58:57Who have been kaçing on
58:57Who have been maximized
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