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Great British Menu - Season 21 - Episode 25: The Finals: Starters
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00:07ZOMBIE'S TAKE OVER GREAT BRITISH MENU!
00:12NO VEDS!
00:15Bill, I won't let this happen.
00:17The chefs have sacrificed too much to get to this point.
00:19Also, it's the least scary zombie ever.
00:21I mean, you closed the door after you came in.
00:24Yeah, I closed the door because it's a fire risk, isn't it?
00:25It's a fire door, so...
00:26and, like, that was a pathetic smash of a vegetable.
00:37It's finals week.
00:39All right, let's do this.
00:41Always gonna be a bit tricky.
00:42The final eight chefs from across the UK
00:44are competing to win a chance to cook at the banquet
00:47celebrating Britain's movie industry.
00:50Okay, go.
00:51Be aggressive, be, be aggressive.
00:55I'm expecting it to be quite challenging,
00:58especially mentally.
00:59It's gonna be intense.
01:00I think if I get my dishes right,
01:02it'll be pretty hard to beat, to be honest,
01:03but I think it'll be good competition.
01:05With four courses to fight for,
01:08who will be cast first?
01:12I think all my dishes are banquet-worthy.
01:14I wouldn't be here if I didn't believe in them.
01:16Guest judges from the world of film
01:18will help decide who cooks each course.
01:21I'm a huge fan of the show,
01:23so I feel very honoured to be here.
01:26At our banquet held at the iconic film location,
01:30St George's Hall in Liverpool.
01:32I think it's just got turned up to 11.
01:38cooking the starter at the banquet is...
01:54hugely talented chefs from across the UK
01:57are meeting for this epic battle at Great British Menu HQ.
02:03Winning a dish at the finals is both a career highlight
02:06and a chance to proudly represent where they're from.
02:10So, we're in Aberdeenshire.
02:12To represent Scotland is, like, a proud, great moment.
02:16Hopefully I can do the larder of Scotland proud as well myself.
02:20And I do feel nervous slash excited.
02:25Representing Wales is always something that makes me incredibly proud.
02:29I've got a lot of forage things that I'm getting
02:31from local areas around by me.
02:33I want to showcase how beautiful this part of the world is.
02:37It's really an honour to represent Central Region.
02:40They've historically done very well in this competition,
02:42so there's quite a lot of pressure.
02:45It's incredible to get to the finals
02:47and represent London in the south-east.
02:51Representing the north-east is a huge honour.
02:54It's an amazing part of the country with so much to offer.
02:57I'd be so proud to bring it home,
02:58especially for everyone back at the restaurant and family.
03:04I think it's been a few years since Northern Ireland
03:06got this to the banquet,
03:07and I suppose there is a little bit of, like, an underdog element,
03:09and it's always better to go in as the underdog, I think.
03:12It feels great to be heading to the finals.
03:15I think it's very important to get to the banquet, the south-west.
03:17It's where I grew up, it's where I work now as well.
03:20The banquet's obviously being held in Liverpool.
03:23I'm representing the north-west.
03:24Added determination with bringing it to my hometown.
03:27Also unbeknown to the finalists, making their way back to the kitchen
03:33are Tom's and my wild-card chefs.
03:46So, we've both been here before, right?
03:48Yeah.
03:49You want to go one further this time, I'm guessing?
03:51Uh, yeah. I mean, I've been practising writing my name in chalk.
03:55That's brilliant.
03:56Since we're in the north-west heats,
03:58I've practised these dishes at least once a day.
04:00You don't just walk into the finals to try and get a dish to the banquet.
04:05Two years ago, Corinne was the runner-up
04:07and cooked the canapé on the Paris train.
04:10But bravely, he's back for more.
04:12He'll settle for nothing less than a win this time.
04:16I want one minimum dish on that banquet menu,
04:19and that's what I'm going for.
04:21Hiya.
04:22Hi. How you doing?
04:23Hi. I'm Ori. Nice to meet you.
04:24Yeah. Hi, I'm Ori. Nice to meet you.
04:25Following Scotland's winner are Central's Nikita
04:28and Northern Ireland's Lawrence.
04:30How are you guys?
04:31Feeling a lot more nervous than I thought I would be, to be honest.
04:34So, I've been actually sending a little video with my nephew
04:36holding up a little good luck Lawrence sign.
04:38So, I'm going to be probably watching that every morning.
04:40Hello, chefs. How's it going?
04:43Lastly, it's Kieran, Josh and Jamie.
04:46Now that I'm here, I just really want to do Kent proud,
04:49do myself proud, my family proud.
04:52My mum's inspired me massively.
04:54She was a baker.
04:55And cooking with her on the weekends,
04:56it's one of my fondest memories.
04:59There's no game pan.
05:00I'm not going to play games, to be honest.
05:01I'm just going to cook my food.
05:03Where are you guys representing?
05:05The south-west of England.
05:06I'm the head chef for a restaurant called Osset.
05:08She's got a Michelin star in Somerset.
05:10London in the south-east of England.
05:12Two-star restaurant, Hardin Fox.
05:13North-east.
05:14Got a star at a restaurant called Mez.
05:17Just make sure you mention all your stars, lads.
05:18Yeah, yeah.
05:19It's very important.
05:21I got one too.
05:22Oh, yeah.
05:22Do you want to stand there?
05:23Yeah.
05:26Nikita and Ori are the only finalists
05:28who work in private catering.
05:30There's maybe a good chance that they'll underestimate me,
05:33because I've not done this competition before.
05:34I'm not a Michelin star holder.
05:36So, yeah.
05:37Maybe I'll just fly under the radar.
05:38I hope that I'm not underestimated,
05:41because I think that I have a couple of dishes
05:42that have the potential to get there.
05:47Our judges are arriving.
05:50Champion of champions winner
05:51and the only Scottish woman to hold a Michelin star,
05:55Lorna McNeil.
05:57Our new palette, comedian Phil Wang,
06:00a budding occasional actor.
06:02He's got a good eye for our film scene.
06:05And Tom Kerrish, who's celebrating 20 years
06:09since winning the first of his three Michelin stars.
06:14It's finals week.
06:16Oh, you're feeling good.
06:17Are we going to see all our favourites again?
06:19Yes.
06:20What do you think these chefs are going to be feeling like?
06:22Well, it's nerve-wracking.
06:23You know how well you've done previous,
06:25you're going to try and execute that the same, if not better.
06:27The margins now are so fine.
06:30Anybody got a ten from Tom?
06:31I think I got a ten for my dessert.
06:32Yeah, I got a ten for my dessert also.
06:35I also got a ten from Tom for the main course.
06:37Oh, nice.
06:37Nice.
06:38This is your first finals week?
06:39It is, yeah.
06:40Let's just say that chefs aren't the only ones
06:42who've been practising for this.
06:44Yesterday I was at the Chinese buffet.
06:46Eight different dishes in one plate.
06:48Onion rings, chow mein.
06:49Hold on a minute, can I just ask a quick question?
06:52You were at the Chinese buffet
06:53and the first thing you went for is onion rings.
06:58That group of chefs is quite intimidating,
07:00but hopefully I'll hold my own there.
07:03Now I'm here, I really want to win.
07:04I think everyone in the kitchen is a rival.
07:08So the biggest competition is going to be Jack and Corinne.
07:10They've been here before.
07:12I'll definitely be keeping an eye on Jamie and Josh.
07:16It doesn't really matter how many stars you've got.
07:19Everything's up for grabs in this kitchen.
07:23Oh, look.
07:25Morning, chefs.
07:26Morning.
07:26Morning.
07:27Welcome to Great British Menu Finals Week, chefs.
07:30It's lovely to see you all.
07:31So the first up is the starter course.
07:34Anyone got their sights set on this one?
07:36Ori, you did very, very well in this one.
07:38Yeah, it would be handy if I got that.
07:41And Kieran, you've also done well on this course.
07:43Do you fancy your chances?
07:44Yeah, I'm kind of excited just to cook it again.
07:46OK, guys, so before we put you into your groups to cook,
07:49there is one small thing that we've got to tell you.
07:52Like last year, both myself and Andy do have a wild card
07:57to be able to bring people back.
07:59But you're safe today.
08:01Everyone is cooking.
08:02OK, so first to cook is going to be Kieran, Nikita, Jamie and Jack.
08:08Come on then, off you go, chefs.
08:09Good luck.
08:10Which means that Josh, Lawrence, Ori and Corrin, you'll be cooking second.
08:14Good luck, guys.
08:15Good luck, chefs.
08:15See you in the kitchen.
08:21Just like in the heats, they've got the extra challenge
08:24that their starter must be vegan.
08:27So I just put my burnt garlic oil in the oven,
08:30which is blending garlic and oil together.
08:32And we're going to roast them until it's really, really dark.
08:36Basically burnt, but not too burnt.
08:39Kieran from South West England is basing his dish
08:42on the gothic thriller My Cousin Rachel.
08:46Our Central Region winner, Nikita,
08:49is making a vegan brioche for her war horse dish.
08:53You need to get it laminated as soon as possible.
08:57Jack from England's North West is cooking a breakfast for Batman
09:01based around Pumpkin.
09:04With my starter, half the people liked it, half the people didn't.
09:09What I'm worried about this dish is the thymans and then the pumpkins.
09:13So you've just got to make sure that they're cooked enough.
09:18The North Eastern Yorkshire's Jamie is linking his starter to the film Calendar Girls
09:23by using every part of the sunflower, which was the calendar's emblem.
09:28This is the sunflower seed miso ice cream, which is just sunflower seeds, water, miso and vegan honey.
09:39Helping decide the winner is our guest judge, Scottish actress Marlee Sue,
09:44whose films include Our Ladies and Run, for which she won a Scottish BAFTA.
09:50Hello.
09:51Hi.
09:52Phil.
09:52Lovely to meet you, Phil.
09:54Hi Lorna, nice to meet you.
09:55Nice to see you, I'm Tom, how are you?
09:56Nice to meet you.
09:56Welcome, come on in, jump in.
09:59You've got double downing me and you.
10:00I know, I'm matching.
10:01Great, love it.
10:02So we have eight starters coming your way, so I hope you're hungry.
10:07Starving.
10:08And you're a vegetarian, so you'll love.
10:10Yeah, all of them.
10:11What was your first breakout film?
10:14It was a film called Anne and the Apocalypse, which was a zombie musical, Christmas zombie musical.
10:20Wow.
10:21Yeah.
10:21There's three words that I'd never thought you'd put together.
10:24A Christmas zombie and musical.
10:26Yeah.
10:26Something for everyone, isn't it?
10:27Yeah.
10:28Yeah.
10:29And did you love doing that?
10:31I loved it, yeah.
10:32We were all so young, so we just had the best time and played with Nerf guns in between and,
10:36like, got chased around by zombies and...
10:38Do you know what?
10:39Also, the catering we had on that, we just had, like, someone who, like, ran a vegan food truck.
10:43And it was, like, the best catering I've ever had.
10:48Well, it's amazing that these people from the industry are going to be in judging our food all week.
10:51They'll know if we've nailed the brief or not.
10:53Yeah.
10:53How's your storytelling?
10:54Very good.
10:55Very good.
10:56I mean, I was captivated just then.
10:57Yeah.
10:58I'm lost in your eyes, actually.
10:59Really?
10:59Yeah.
11:00I do like that effect.
11:03Jamie's working on a tear-and-share bread.
11:06The things I'm worried about are getting this bread in in time.
11:09As long as it's baked in time, I think we're all good.
11:13Nikita's adding layers known as laminating to her caramelised onion brioche.
11:20I've got my tea infusing at the moment, just bringing that up to temperature.
11:24And then I've got a whole load of parsnips to peel.
11:27The chefs take it in turns to go first during finals week.
11:33And Jack's leading the pack for starter.
11:36He's adding extra chilli to his pumpkin dressing.
11:38When I cooked it for the judges last time, I made it spicier than I anticipated.
11:43But I'm going to keep that in.
11:44He's also giving his shiitake tea a harder reduction today.
11:50OK, our first starter is from Jack and the North West.
11:53And it's Bruce Wayne's breakfast.
11:55And it's pumpkin shavings and hummus, candid pecans, pickled fermented quince, pumpkin crumpets,
12:01pumpkin seed miso spread and shiitake tea.
12:07Jack's dish is based on a breakfast scene from 2022's The Batman,
12:11which used Liverpool for its Gotham cityscape.
12:15In the heats, he scored a six and two eights from Phil, Lorna and Tom.
12:21So I've added some fermented quince.
12:24Oh.
12:24And the shiitake tea, I've made it a bit more intense.
12:28And then last time the crumpets collapsed on me.
12:30So you're going to make your crumpets work?
12:32Yes.
12:33Do you think you've got a good chance of getting on?
12:34I do, I've got a bit of hope in this dish.
12:36A bit of hope, that's what he likes.
12:38Very Batman of you.
12:39Exactly.
12:39OK.
12:40The confit pumpkin will form a veil over his dish, and the offcuts and barbecued pumpkin
12:45make up the hummus.
12:48I'm still putting the chilli oil in the hummus, and I'm going to put it in the miso butter as
12:53well.
12:53The chilli oil was a mistake, but it went down quite well, so I've decided I'm going to keep it
12:58in.
13:02I'm happy with the crumpets today.
13:04Very good.
13:06And for a clearer link to the film, he's adding confit pumpkin bats.
13:11We've got a crossword, a new crossword from last time.
13:15I remember being very bad last time.
13:18I think I've got one down.
13:19A ceremonial feast for many people.
13:22Banquet.
13:23Banquet!
13:29Jack, you have five minutes to the pass, Chef.
13:32I'm going to just start spreading that in there.
13:35Kieran's helping with the pumpkin seed and miso spread.
13:39How are your crumpets looking?
13:41Very good.
13:41Good.
13:42Strain off the tea next, please.
13:45Yes.
13:47First, the pumpkin hummus.
13:50Is that OK?
13:51Yes, perfect.
13:51And just fill up these two teapots for them.
13:54You've got two minutes to the pass, Chef.
13:56Two minutes.
13:56Yeah.
13:57The spicier pumpkin dressing, pickled pumpkin seeds and pecans.
14:02You want to follow with pecans?
14:04It's quite generous.
14:07Fermented quince and pumpkin.
14:11You're due on the pass, Jack.
14:13Yeah, 30 seconds.
14:14And the new Batman cutout, dusted with leak ash.
14:19Yeah.
14:24Service, please.
14:25Come grab the door, Jack.
14:26Yeah.
14:35Wow.
14:39Didn't have that on before, did it?
14:41No, I didn't.
14:42That's cool.
14:42I know the streets are burning, however, I need my crumpet.
14:45Don't even riddle me until I've had my coffee.
14:47You're such a joker.
14:50Hello, lads.
14:50Chef.
14:51Chef.
14:52The second group of chefs also get to taste and find out what they're up against.
14:57Shall I be mother?
14:58Yes, please.
15:08That's lovely.
15:09Mm-hmm.
15:10That hummus is really delicious, isn't it?
15:12And the crumpet's a bit better this time.
15:15Though it is more aerated and it's a much better crumpet to eat, still not quite got that toasty
15:19crisp on it.
15:20It's a bit spongy this time.
15:22What do we think about the crumpet?
15:24It's pretty good.
15:25It's light.
15:25There's a little spice in there.
15:27Yeah.
15:28Yeah.
15:28It's quite welcome though, isn't it?
15:29Mm.
15:30I think the miso spread's really nice.
15:32It's smoother this time around.
15:34I really like the pecans.
15:35Pecans are great, aren't they?
15:36Yeah, yeah.
15:36I love the crunch of the pumpkin seeds.
15:38I like the flavour of it.
15:41That quince is amazing.
15:43Love it.
15:43Yeah, delicious.
15:44It's right on my street.
15:44The tea is really good.
15:46There's lots of really, really good things going on, but I'm not quite sure that they're
15:51all connected.
15:52You know, the tea that's got great flavours going in it, but then almost against each other.
15:56I also thought it was a little bit colder.
15:58I would like it a little bit warmer.
15:59Is it a perfect dish?
16:01I don't think it is.
16:02But big improvement.
16:09Oh, sorry.
16:10Get out of here.
16:11Get out of here.
16:11Get out of here.
16:14Jamie from the North East scored nine, seven and eight in the heats.
16:19He's serving next and finishing off his sunflower and miso butter.
16:23The ice cream's setting nice.
16:25Butter's going into the dishes now.
16:28Vinaigrettes, maize.
16:31This is Calendar Chefs.
16:33Toasted sunflower seed ice cream rolled in toasted sunflower seeds, preserved sunflower chokes,
16:38sunflower petal vinegar with an English spiced butternut squash soup, a sunflower miso glazed
16:45tear and share bread with sunflower seed miso butter.
16:48This dish celebrates the film Calendar Girls, which was set and filmed in Yorkshire.
16:53His squash soup is infused with verbena leaves and will be served hot with the ice cream.
17:00I think the temperature change was a little bit controversial, but I personally love it.
17:07I really love this dish the first time around.
17:10I think it was the temperature contrast didn't quite work for me 100%, but the flavours were great.
17:16It scored really highly.
17:17It's a very strong dish, this one.
17:20Are you making any changes?
17:21No.
17:22Right.
17:22I love the dish and I'm just going to do it as well as I did last time.
17:30How are we looking?
17:31Yeah, I'm pretty happy with that to be honest.
17:34Wax hot.
17:36It's given a shine with the sunflower and miso glaze.
17:40Do you want to toss them?
17:41Yeah, go on.
17:42First, the sunflower seed ice cream.
17:46And then if you want to put a little bit of this.
17:50Jamie's vinaigrette is made from sunflower petals, followed by sunflower choke or head.
17:57And then we go like seven around so it looks like a sunflower.
18:02OK, Jamie, you've got five minutes.
18:04Can I be early?
18:05You can, chef, yes.
18:08If you can just whack that squash for being a soup in the jugs here.
18:15What's the oil?
18:16It's just made from the leaves, basically.
18:25Service, please.
18:26Lovely.
18:40Oh my God, that's so pretty.
18:41Just, that's the share.
18:43Yeah, yeah, it's a tear and share bread.
18:46How are you guys?
18:47Hi, how are you doing?
18:48Yeah, good.
18:51Oh, that's so satisfying.
18:53Isn't it?
18:54Yeah.
18:56Look at that.
18:57It's nice bread.
19:03Oh my God.
19:04That bread.
19:04I think the butter tastes great and I love the crunch on the outside of the bread.
19:08I really enjoyed soup this time, more so than last time.
19:11But I'm not a fan of the ice cream this time.
19:13I don't think it works together at all.
19:15That butter is the best vegan butter I've ever had.
19:17Yeah, it's lovely.
19:18Yeah.
19:19It's nicely made bread.
19:20I think it's just cooked well.
19:21Yeah.
19:23It's an uplifting dish, the same as the movie.
19:25The soup is outstandingly good.
19:28It's rich.
19:28That little bit of spice that comes through it is wonderful and warming.
19:32Again, my issue is the cold temperature of the ice cream.
19:34It just seems to fight everything.
19:36When you hit that temperature difference, it's just kind of distracting.
19:40I like the crumb.
19:42Around the ice cream.
19:43It's so...
19:43Yeah.
19:44By the time you've chewed it, the ice cream's melted.
19:48Right.
19:48So I can see how it's working with the heat of the soup.
19:51I've never had savoury ice cream.
19:53I think it's amazing.
19:55I would eat this every day.
19:57Yeah, I think it's great.
20:00Hot oil.
20:01Hot oil behind.
20:04It's Darby's Nikita next.
20:07So I'm making the caramelised artichoke puree.
20:13She's added more caramelised onion to her brioche, which she plaits like a horse's mane.
20:21OK, so our next dish is by Nikita.
20:23It's Jerusalem artichoke caramel puree topped with pickled turnip, roasted Jerusalem artichoke,
20:29sourdough croutons and an aerated Jerusalem artichoke foam.
20:32It's served with a laminated brioche.
20:34This dish celebrates War Horse.
20:36The lead actor, Jeremy Irvin, was born in Cambridgeshire.
20:44I think this dish actually polarised the judges quite a lot.
20:47So, you know, a nine from Tom and a six from Lorna.
20:50Hopefully I can get Lorna to score me higher on this dish.
20:53I've made changes that I think she'll appreciate.
20:56I remember the bread being extremely good, but there was like a potato foam on top last time,
21:01which I thought was a bit gummy and I didn't really like it.
21:03But I see it's being switched out for an aerated Jerusalem artichoke now.
21:07Were there any other issues for you?
21:09I think for Lorna it was about balance.
21:11Right.
21:12So I think she wanted more pickle, but then Tom liked the balance.
21:17So it's quite a tricky one.
21:18Yeah.
21:28I'm from Forrest, you're from Forrest, right?
21:30I am.
21:31You know, I thought I heard a little twang in your voice.
21:33Yeah.
21:33But like nobody's from Forrest.
21:35No.
21:35Apart from you two.
21:36Yeah.
21:37What are the chances?
21:38Wearing double denim.
21:39I know.
21:44Nikita starts with her puree.
21:46Start glazing.
21:47Yeah.
21:48What's the glaze made out of?
21:49It's just marmite and maple syrup.
21:51Oh, delicious.
21:52Happy?
21:53Yeah, just maybe try and get like in all the...
21:55Oh, OK.
21:55Yeah, be a bit aggressive with her.
21:57Be aggressive, OK.
21:57Be aggressive.
21:59Be, be aggressive.
22:02Roasted artichokes and pickled turnip.
22:06Nikita, you have 10 minutes to the pass, Chef.
22:09OK, I'm going to be up very early.
22:11Oh, lovely.
22:13Sourdough croutons.
22:15How's your bread?
22:16Yeah, bread, I'm really happy with it.
22:20And how's your new foam?
22:22Yeah, I think it's got a much better texture.
22:27A dusting of set powder completes it.
22:30I didn't really mean for it to look like a cappuccino, but...
22:33But it does.
22:33If you did, you've done a great job.
22:35Yeah, I know, I know.
22:36They drink cappuccinos in the Royal Horse.
22:45Nothing.
22:45Service, please.
22:46You can have the other door for me, dear.
23:00Top, bud.
23:02Lovely.
23:03The bread smells amazing.
23:05So, this is artichokes with pickled turnip and an artichoke foam, and then there's an onion brioche on the side.
23:12Thank you very much.
23:14Thank you very much.
23:23I think I preferred it with potato on the top.
23:26I prefer the texture of the artichoke.
23:29I think it's not quite as gloopy, but I do find the whole thing's a bit sweet now.
23:33It's the savoury that's missing.
23:34It's still like I'm picking a fault in a great dish here.
23:37That bread is outstandingly good.
23:41How's the picture up?
23:43Gone.
23:45It's very light.
23:46I like the crust on it.
23:47Uh-huh.
23:48I just like it on my street.
23:49Yeah.
23:50Tasted.
23:50It's quite brave to do a vegan laminated brioche, right?
23:55More like a folded brioche than a lamination.
23:57Yeah, exactly, yeah.
23:58I still love digging into this pot like you are digging into the earth and finding all these different textures
24:04in there.
24:04You get lots of crunchy croutons in there.
24:06I really like that.
24:07And it's so neat.
24:08Yeah.
24:09It's nice how it all just comes together.
24:10But maybe a bit too, like, heavy and sweet for a start.
24:13Yeah.
24:14Make a lovely pudding.
24:21Kieran from Somerset is the final chef in this first group.
24:26In terms of going wrong, it's mainly just execution based, doing things properly and just getting it done on time.
24:35And trying to get this lid on.
24:38His dish is called tisane and has a root vegetable tisane tea, burnt garlic oil, beer vinegar gel, togarashi seasoning
24:47and parsnips three ways.
24:49Battered, pureed, and turned into skinny crisps.
24:55Yeah, that was a good shot.
24:57Yeah.
24:59Inspired by the gothic film My Cousin Rachel, set in Cornwall, this dish showcases the part of the plot which
25:05suggests that Rachel is poisoning the man in her life with tisane, herbal tea.
25:09Mm-hmm.
25:10How did you score for this dish?
25:12Uh, I think about nines across the board.
25:14Do you know what that makes you?
25:15What does that mean?
25:15Makes you top of the pack.
25:16Was it?
25:17Yes.
25:17Oh, I didn't know that.
25:18It does.
25:18Well, now the pressure's on.
25:19Why, should I not, should I not told you that?
25:21Yeah, you shouldn't have told me that.
25:22Yeah, in my head now.
25:22Treat that kind of pressure to yourself, thank you.
25:24Yeah.
25:26Like Jamie, he's making no changes as he mixes up a beer vinegar gel and a black garlic and parsnip
25:33puree.
25:36Smell lots of garlic going on.
25:38Yeah, heaps of garlic.
25:39Garlic and parsnips.
25:41Yeah.
25:41For Christmas dinner.
25:42He's used burnt garlic to create an oil to be served as poison.
25:49Horror is one of my favourite genres.
25:50Why do you like horror so much?
25:51Scary.
25:52Yeah.
25:53That's why I don't like horror.
25:54It's too scared.
25:55Really?
25:55Yeah, I get oogly-boogly'd.
26:01Kieran's root vegetable tisane has been infused with smoked tea and seasoned with mushroom
26:06soy and his battered parsnips are getting a double deep fry.
26:12Do you want colour on them all?
26:13Yeah, I want quite dark colour.
26:15I bet.
26:15Because parsnips are so sweet as well.
26:17You want a little bit of bitterness.
26:19Is that black garlic?
26:20Yeah, this is half parsnip, half black garlic.
26:24Kieran, you have ten minutes to the pass, chef.
26:26I think I'll be up a little bit early.
26:28Is this the same parsnip puree that's on the bottom of the plate?
26:31Yes.
26:33Nikita helps with the parsnip crisps.
26:36Jack strains the root vegetable tisane tea and Kieran adds his togarashi seaweed and chilli seasoning.
26:43Perfection.
26:45What's that one?
26:47This is just beer vinegar gel.
26:50It's all served on Victorian-style tea trays in keeping with his inspiration.
26:57Southpaste.
26:59It's fascinating how different everyone's dishes are.
27:02One brief and they're like nothing alike whatsoever.
27:04Yeah.
27:10Thanks, bud.
27:13Smell the tea, it's amazing.
27:15Poison in, folks.
27:19There, boys.
27:20Hello.
27:20Hello, chef.
27:22Thank you very much.
27:27This one's, like, hard to eat daintily, isn't it?
27:32You really proved your point there, yeah?
27:37Wow.
27:38Really intense.
27:39I'll put hairs on your chest, won't it?
27:42This is my favourite presentation so far.
27:44And I love, like, the interactiveness.
27:46That's always fun when you get to join in, feel like you're a part of making the dish.
27:50You see, the parsnips are just quite, like, floury almost, are they?
27:54Like, really starchy.
27:55But I think this is really good.
27:58That tea is so deep and dark in flavour.
28:03At the same point, it's so lovely.
28:05And the parsnip, I love the parsnip.
28:06It's really crispy, it's crunchy, it's got sweet, it's got acidity.
28:10Yeah, super crunchy parsnips and then really creamy inside.
28:13It's delicious.
28:13It's like, almost like moussey on the inside after you break through it.
28:17For me, I think the parsnip side is a bit sweet.
28:20Otherwise, crunchy, delish, and the tea's perfect.
28:24I love the poison.
28:25I think that roasted garlic oil that's in there, it's delicious and it smells great.
28:29And the parsnip as well.
28:30I love the spices on top and the beer vinegar.
28:33Crunchy, warm, flavourful.
28:36It's a great dish.
28:40So how was that for everyone?
28:43Glad to get one out of the way.
28:44Yeah.
28:45Yeah, certainly.
28:46I think it's quite calm in there, considering.
28:48I mean, maybe at the top of the bench it looked quite calm, but below it wasn't.
28:51Yeah.
28:52Everyone's polite, but as soon as that one name's gone on, there's only three spots left, so...
28:56Hello, everybody.
28:57Hey.
28:58How you doing?
28:59Good.
28:59You're having a nice time with these lovely people.
29:01Having a lovely time.
29:02How are you, sir?
29:03Good, thank you.
29:04It's been quite an easy day, to be fair.
29:05We've had some very good dishes.
29:07There's bits of every dish that I'd love to have.
29:09Like, take a bit of all of it and make one complete...
29:13Should we just have a buffet?
29:13Yeah, yeah, exactly.
29:15We are trying to find the ultimate starter here, aren't we?
29:20All right.
29:21Are you guys ready?
29:22Ready to go.
29:23Yeah, you guys have said the bench pretty high, so...
29:25All right, let's start.
29:26Yeah, yeah.
29:27Crack on.
29:28Crack on.
29:29When you're trying to execute to the standard that you managed to do it in the first place,
29:34which got you through to finals week, how hard is it when you've got seven other chefs who are totally
29:38brilliant?
29:38Incredibly hard, because you know that everyone around you is on that same level as you,
29:42and you overthink everything you do.
29:44And, you know, to show the confidence to stick to your guns with something is also very impressive.
29:48Marley, are you quite collaborative in the way that you work?
29:51I mean, lots of creative jobs, including being a chef is, like, usually a team effort,
29:56and you're inspired by, and you are, like, encouraged by other people doing great work,
30:00so I think, yeah, I think any kind of solo work is kind of sad.
30:05It's a shame.
30:07Sorry, you're a stand-up.
30:10I was just thinking, oh, I don't work with people.
30:19All right, let's do this.
30:23I'm excited who will be first to get their name on the blackboard.
30:36First thing, I just need to make my pasta dough.
30:39It needs to rest for about half an hour,
30:41and so the quicker I can get that on, the better.
30:46Northern Ireland's Lawrence is going to turn his dough into a roll of film.
30:51So many chefs with, you know, accolades, so many with Michelin stars,
30:55so many competition winners, but not many of them got a 2-2 in film studies.
30:59So I'm hoping that I'm actually going to put my degree to use
31:02and that that's going to give me a little bit of an advantage this week.
31:07Scotland's Ori is using clap food to represent a Marvel hero.
31:12This is for the actual potato dumpling.
31:14So this is, like, the potato mixture that holds the mushroom in the middle.
31:18It's just foiled potato, salt, potato starch, durham flour.
31:24Let's go.
31:26Wales' Corin has brought along some support.
31:30The froginator. It's his good luck charm.
31:33I feel like he looks a bit like me.
31:38He puffs up wild rice and adds toasted sesame seeds and seaweed for a furikake seasoning.
31:46I'm going to puff wild rice, a bit of salt.
31:48What was your cousin, mate?
31:50What do you mean?
31:54Kent's Josh puts the sherry vinegar gel into set.
31:59What did you score last time, Ryan, Josh?
32:01Oh, not good, mate.
32:03It's a five, a six and a seven, so it's not ideal, really, you.
32:06Eh, I got five, six to six, so...
32:09You're beating me so far.
32:10I'm beating you by one, yeah?
32:10Josh has sweated down leeks, bait and thyme for a leek and potato consomme for his dish, blue soup.
32:19To go with it, he's making a new leek and potato cake instead of the original dauphine and a sherry
32:26vinegar gel.
32:27It's inspired by Bridget Jones's diary.
32:31Dear diary, had a dinner party this evening, meant to be elegant, sophisticated toiree.
32:36Instead, produced blue soup.
32:38Not bluish, not charming robin's egg, smurf blue.
32:43He's reworking his potato and he's going to add more vegetables in the bottom of the consomme.
32:50Just some little rondelles of baby leek, which we'll cook last minute instead of the stringy leeks I had on
32:57here before.
32:58And what about your consomme itself? What was the talk about that?
33:02I've not really changed much on the consomme, to be honest.
33:04It was fairly good feedback about the parity and how it was made, so...
33:09Yeah, it was beautiful. Crystal clear.
33:10Yeah.
33:12He's toasted nutritional yeast to flavour his potato cakes.
33:20What is 0.2% of 3,500?
33:25Seven. Lovely.
33:26That's exactly what I thought it was.
33:28That's what he said, yeah?
33:30This is the consomme, which was setting with 0.2% agar.
33:35Whisk it as it's set and it kind of breaks apart.
33:38And the bits that were still jelly hold onto all the impurities and the bits that are liquid fall through
33:42clear.
33:45To go in the bottom of it, he's colouring fine strands of leek.
33:49So this is the blue string that's going to turn consomme blue in the bowl.
33:55The way the soup turned blue was really cool. Spoilers.
33:58It turns blue.
33:59I've said too much already.
34:05OK, Josh, you've got four minutes, chef.
34:08Do you want me to keep an eye on these potato cakes for you, Josh?
34:10Yeah, is that right, mate?
34:11Yeah, of course.
34:12Just a nice golden brown, you know?
34:15On top of the string, his new potato, which has been cooked Parisienne style in potato skin infused soy milk.
34:25Then baby leeks on.
34:27Three on each?
34:28Yeah, five.
34:29Five.
34:31The new leek and potato cakes.
34:34You're due at the pass now, Josh.
34:36I just need one minute.
34:37One minute we can do.
34:41Sherry vinegar gel.
34:43Being nice because of trouble.
34:46Chives on there.
34:47Oh, that looks lovely in there now.
34:49Do you want me to pour into these jugs?
34:50Into the jugs, mate, yes, please.
34:53And one last new addition, vibrant leek oil.
35:01Light service, please.
35:03Thank you, thank you, thank you.
35:15Mmm.
35:17So what have we got?
35:18So we've got Bridget Jones's blue string soup.
35:23Oh, cool.
35:29It's very clever because it's got that comforting leek and potato thing that you expect from those ingredients and then
35:35it's really elegant.
35:36It's a subtle start.
35:38Part of the problem that I had at the beginning was the leek and the potatoes are bundled up like
35:42a hay bale.
35:43This time he's done it as balls and little bits of leek so it's a little easier to eat but
35:48in terms of flavour profile, nothing has changed.
35:50I don't know why he's changed the dauphine because the little potato cakes he made, I don't think are as
35:56nice.
35:56I could have ate like ten of them.
35:58I think the seasoning is amazing.
36:00Yeah.
36:00That consomme is the star of everything.
36:03And it's a proper leek and potato flavour even though it's a clear broth.
36:07I believe the soup's better. I get a bit more potato and leek before I get a bit more flavour
36:10from it.
36:11It is easier to eat but it's a pretty simple broth.
36:14I loved it. I thought it was really simple but like, I feel like simple starters are good.
36:24Ory's making a charcoal black cashew cream.
36:30Do you like that little bit there when it just flips up?
36:34Whilst Northern Ireland's Lawrence is creating a new romesco sauce with peppers, sunflower seeds and harissa.
36:41He's serving next.
36:43A gastronomic odyssey.
36:44Black and white vegan ravioloni with vegan cheese filling, roasted hazelnuts, sunflower petal sauce, sunflower seed and roast tomato romesco.
36:53Inspired by the story of film, an odyssey from Belfast born film critic and director Mark Cousins.
36:58This is a journey through the history of cinema from the black and white era to high definition colour on
37:03screen.
37:05He got behind in the heats and scored the lowest of the finalists.
37:10So he's upped the flavour in his vegan cheese and is tweaking his ravioloni.
37:17Your pasta itself was a little thick.
37:20Yeah, so I think I was like overworking it.
37:22Right.
37:23Strengthening the gluten so I'm not laminating the dough.
37:26Right.
37:26So it's actually cut down the time I'm working it on the machine.
37:28On the machine, right.
37:29Yeah.
37:30So it's actually like I've killed two birds, one stone.
37:32No.
37:36Where I got lots of my marks last time was the actual construction of the pasta so I don't want
37:40to let myself down with that.
37:45After filling with the vegan cheese, he winds it into the reels.
37:52Another new element is a sunflower petal sauce.
37:56If you can pass that for me, lad. Thank you very much.
37:59Instead of serving it in film reel cases, this time he's using them as table decorations.
38:05Oh, it's got a ticket.
38:07Mine's sealed shut. I don't get to eat today.
38:09You're not allowed in. You're not allowed in. We've got tickets to the movie. You're not coming.
38:15What was it going to do, mate? Yeah.
38:16I've got little popcorn tubs down there.
38:18Yeah.
38:20He's made a new furikake seasoning with chopped popcorn, wakame seaweed and nori powder.
38:26You've got four minutes, chef.
38:28Yeah.
38:30OK, can you just paint this with this rapeseed oil?
38:33Brush it on, yeah.
38:34Yeah, please.
38:37Corin, you just put the raviolis on the romesco.
38:41Yeah.
38:43I want basically, like, three boards, three alistair.
38:46You've got one minute to the past, chef, just to let you know.
38:49Wait, I just need one more minute, Andy.
38:51Yeah, that's OK.
38:52I need five hazelnuts on each.
38:56Finally, his new sunflower petal sauce.
39:01Ooh.
39:03It's pretty.
39:06Service.
39:14Oh, thank you.
39:19We've got a vegan ravioli.
39:21With a fermented cashew vegan cheese filling.
39:24I think it looks amazing.
39:25I also really, really like this plate.
39:28Last time it was served on this and it was a bit wobbly to eat and it was all a
39:31bit clunky.
39:31Now, actually, we've got three different moments of food and cinema coming together.
39:44The pasta is such a hard thing to get right and I think it's quite a big portion of something
39:50that's perhaps a little thick.
39:53I agree.
39:53I think that the pasta, I just kind of pulled it apart there and in the centre, like, it's very
39:56chewy, but I absolutely love the romesco.
39:59I think the romesco is really delicious.
40:00I love that flavour.
40:02I feel like the warm romesco is kind of split out with that red oil.
40:06Also, vegan pasta, that's a really good texture for not having any egg in it, yeah.
40:12It's a huge improvement. It looks better, tastes better. The romesco is really delish.
40:15I really like the storytelling, how it, like, starts off black and white and then you get to make it
40:20colourful.
40:20I feel like that's maybe one of the best sort of, like, translations of the story.
40:24But I love the popcorn, that's really yummy.
40:28That's incredible.
40:29Fantastic.
40:30It's delicious.
40:32Very nice sort of zing of acidity running through the heart of it all.
40:35I think it's really solid, delicious food.
40:38Anyone's game, yeah.
40:39I think that the furikake is really nice on there. It gives a lot of fun and some texture to
40:44the dish.
40:44I feel the vegan cheese filling is much better as well.
40:48It's a good dish, but it's not the all singing, all dancing, superstar movie dish.
40:52No.
40:58How are you getting on?
40:59Yeah, not too bad, mate. Feeling like I'm on track.
41:02Got a few little changes, so always going to be a bit tricky.
41:07As Corin poaches potato and celeriac, Ori's making a black potato and onion ash tweed.
41:16Our next dish up is by Ori from Scotland, The Night Crawler.
41:20It's charcoal potato dumpling, cashew condiment, potato crisp, black truffle puree, pickled and baked baby beetroots, charred pickled onions and
41:32coal oil dressing.
41:34He's designed the dish to represent Alan Cummings' character Nightcrawler in X-Men 2.
41:40What were your scores?
41:42Yeah, I got three nines.
41:43Three nines.
41:43Do you realise that also, along with Kieran, who is cooking in the first half, makes you top of the
41:48pack?
41:49Yeah, so I've just got to try and elevate it to a ten if I can.
41:56Ori's frying delicate tweeds.
42:00And filling his dough from earlier with a girolle and truffle mix.
42:05I'm just moulding the potato dumplings, ready to be steamed.
42:09Everything seems to have gone to plan so far, so touch wood it stays that way.
42:16He's adding to his deep flavours with baby beetroot roasted in lemon rinds, thyme, bay and garlic.
42:25I remember this dish being really spectacular.
42:28Yeah, it was deep and it was dark and it was rich and it transported us to somewhere just a
42:32little bit more, well, creepy.
42:36Cashew cream is first.
42:39Need anything, mate.
42:40Just take the plate and just go like that, please.
42:48He adds pickled onion petals and beetroot stems.
42:54How's it going, Ori?
42:55Yeah, good.
42:57You've got five minutes, Chef.
42:59Great.
43:02Walnut ketchup followed by truffle.
43:06Can I get the dumplings out, please?
43:08Yep.
43:09Cook them into that pan with oil, crisping up the bottom.
43:12Yep.
43:16He's adding plenty of the sherry vinaigrette once more on the advice of his veteran chef, Adam, from the heats.
43:24How long have I got?
43:25Three minutes, Chef.
43:26I think you can go now, mate.
43:27Yep.
43:28And you just nestle it into there without disturbing too much of the garnish.
43:35Finally, black truffle puree and his potato crisp tuiles.
43:41Oh, there she blows.
43:43We're just going to smoke them.
43:44Yep.
43:45Can someone shut the drawer when I see it?
43:48Okay, go.
43:50Okay.
43:51Service, please.
44:04I've got one more bit.
44:07The suspense?
44:08Oh, yeah.
44:09Oh, yeah.
44:10All right.
44:11Wolfed it.
44:13Look at that.
44:15Oh, wow.
44:15Incredible.
44:17It's even prettier than an ember.
44:19It's just so atmospheric, isn't it?
44:20Yeah, it smells like a bonfire.
44:33I think you've got really great acidity in there coming through from the beet roots and then little pickled onion
44:38petals and then you've got that deep rich flavour inside the dumpling and the cashew butter giving that savouriness.
44:45The balance of acidity that comes through and then there's those wonderful earthy flavours with the truffle and the beetroot.
44:51There's so many spikes of flavour.
44:54The dumpling just kind of wraps it all up like this lovely kind of warring duvet.
44:59It's really satisfying, but it leaves me wanting more of whatever's coming next.
45:03I think it's brave to do that.
45:05It is good.
45:06I personally don't love charcoal.
45:08I think the rest of the dish is actually brilliant.
45:09I think it's really tasty.
45:10I think so far every single dish offers something different and unique.
45:15Mm.
45:16That instant like hit of smoke you get them and it just like stays in your mouth the whole time
45:20and then it plays off the other flavours there.
45:22It's delicious, yeah.
45:23It's just perfectly smoked.
45:26This presentation is like, as a fan of this show, was the kind of thing I was hoping to get
45:31to see.
45:31It feels a bit dangerous.
45:37Are you doing Corinne all right?
45:39Yeah, mate.
45:39I just wish I'd poached these potatoes whole.
45:42They're just crumbling a little bit.
45:43Put them apart?
45:43Yeah.
45:48Corinne's changed both the cooking process and the ingredients in his celeriac roses.
45:53I just tried to add potato to it and I thought it tasted better.
45:56Potato and truffle, match made in heaven.
46:00He's serving the roses with a celeriac broth, complete with herb bouquet, teriyaki shiitake mushrooms, wild rice and nori furikake
46:09seasoning.
46:11Celebrating Welsh actor Richard Burton and the 1972 film Under Milk Wood, which was filmed mostly in a fish cart.
46:18The celeriac is cooked in soy milk and served on wood.
46:21The chef will evoke the opening titles of the film with his presentation.
46:25What were your scores?
46:26So I got a seven from Phil, a six from Lorne and an eight from Tom.
46:29What are you changing? What are you not changing?
46:31So the celeriac broth.
46:32It's still a celeriac broth but I've infused some shiitake mushrooms into it now.
46:35Goodness me.
46:36There's going to be a foam at the bottom that's going to be potato, truffle and celeriac again.
46:40Lovely.
46:41Some fingerlives going there and there's going to be some truffle around the rows also.
46:45The broth is infused with the new shiitakes and blackened onions.
46:50I remember the crispy rice and the potato and truffle flour was really delicious on this but the broth was
46:56a bit one note.
46:57I mean I scored it quite highly but it wasn't top, top scores.
47:01By the sounds of it there's a few extra bits and bobs that are coming in so it may lift
47:05it.
47:05We may well be in for a fantastic finale to the day.
47:14What?
47:15Can I go?
47:16I've never seen anyone so happy to see me.
47:18You have eleven minutes chef.
47:19Can I come up in four?
47:21That's it mate.
47:23Teriyaki shiitake mushrooms are first.
47:26Lawrence, do you want to do the finger lines afterwards?
47:29Just like three little dots on each?
47:30Yep.
47:34Celeriac broth with the additional shiitake flavour.
47:38A little squeeze of oil in each of those.
47:40Right.
47:41Oil made from spring onion tops and the new celeriac and potato foam.
47:51Alright, I'm ready to go straight away after that.
47:54Cool.
47:58English class.
48:00Alright, service.
48:03Oh, you're going with him?
48:04I'm going with him.
48:05Good luck chef.
48:05Thank you very much.
48:06Hopefully I won't fall over.
48:07Yes, always good.
48:09To begin at the beginning.
48:11It's served to Richard Burton's rendition of Under Milk Wood.
48:17Starless and Bible Black.
48:19The cobbled streets silent and the hunched...
48:22So, got a little broth here on the side.
48:25So just let that infuse while you eat the rest of it.
48:30Thank you chef.
48:33Cheers.
48:42Hi guys.
48:44Hiya.
48:44So with the tea, don't eat the bouquet please.
48:46It's just to be like sniffed as you drink.
48:48Oh, it smells amazing.
48:51Those mushrooms were so really, really well flavoured.
48:55The broth's delicious.
48:57And I believe the dish is better as well this time.
48:58I mean like the intense kind of shiitakes at the bottom were really nice.
49:01And the potato was lariat.
49:03A spuma in there as well was really delicious.
49:06Mmm.
49:07Just watching you all eat my food is a bit nerve-wracking.
49:11It shouldn't be.
49:12It's toasty mate.
49:13It's like really, really warm and comforting.
49:14And I like love all that like umami that the seaweed's bringing to it.
49:19It touches on so many different tones and notes.
49:22It's got acidity.
49:24The potato's cooked just right.
49:26It's got enough kind of crisp balance to it.
49:28Furukake I think is delicious.
49:30That kind of crunch that goes with it.
49:31The food just marries with the presentation so well, doesn't it?
49:34It feels like you're eating out of a hole in the tree.
49:37It does lay down, actually, we mean business here.
49:41Yeah, right, yeah.
49:42You know, from a banquet point of view we are going,
49:44actually there are some great chefs here and this is just the start of it.
49:50It's a strong field.
49:52I'm going to go and talk to the judges.
49:55And I'll see you all in that judges chamber quite soon.
49:58And then someone's name is going up there.
50:06How has it been, guys? You enjoyed the first half.
50:09Second half, Tom?
50:11Ended on real positive notes.
50:13I'd say a slight comparison to the first one where there is a couple better than the others,
50:17but still very strong throughout.
50:19I think the morning and the afternoon, I have a favourite in both.
50:24Oh, you do? Yeah.
50:27Now I've tried everyone else's food, there's some strong dishes in there.
50:30I think I'll be up there, though.
50:33I feel today went pretty well.
50:34It went better than the heats.
50:36I was pretty happy with what I put up.
50:38It doesn't get easier, does it?
50:39High standard cooking, lovely food today.
50:43There's three dishes that kind of stand out for me.
50:46And it will be, I reckon, very, very fine margins.
50:50I wonder if it's the same three that I'm thinking of.
50:52I've got two favours, but one that I feel is overriding them all.
50:55Right now, one has really clearly done it.
50:58There's some phenomenal talent and some brilliant chefs in that kitchen.
51:04This stand is incredibly high.
51:05I think, obviously, everyone's come out fighting.
51:07I think I will feel nerves going into the judges' chamber,
51:10just because I really like this dish.
51:11I really want to get into the banquet.
51:14So my top three today,
51:17Jamie,
51:18erm,
51:19Corin and Ori.
51:23Second, I'd probably say Corin.
51:24First for me was Laurence's.
51:28Laurence, Jack and Ori.
51:30All delicious dishes.
51:32I'm hoping to be somewhere in the middle.
51:34I don't think I was the best,
51:35but I don't think I was the bottom either.
51:39I like Josh's.
51:40I thought it was incredibly clean.
51:41I think there's a bit of beauty and elegance in simplicity.
51:44I think Kieran is a really strong contender.
51:48There's so many good dishes today,
51:49so many good chefs around.
51:51So, you know,
51:52just really can't tell who's going to really be at the top.
51:59Hello, chefs.
52:00Hello.
52:01How are you doing?
52:02Relieved.
52:03What, to have one day done?
52:04Yeah.
52:05Yeah, it was great in here today.
52:06We had some wonderful storytelling,
52:08some great dishes,
52:09beautiful flavours,
52:10great cooking,
52:11some improvements all round.
52:12That was it in the kitchen.
52:13It was good.
52:14Yeah.
52:15I love it.
52:16Yeah.
52:17It's been such a treat getting to eat food
52:19made by such talented chefs,
52:21and I love how you brought the movies into all of your dishes today.
52:24Well, you'll be happy to hear it is time to reveal the results.
52:30OK, so in eighth place today...
52:36..is Josh.
52:37No problem.
52:38The dish was improved in terms of how it ate,
52:41but we kind of missed that pomme dauphine,
52:43the cheesiness of it.
52:44Thank you, chef.
52:45More on, chef.
52:45Thank you, lovely.
52:49My favourite dish was Lawrence, so I think he might win.
52:54OK, in seventh place, we have...
53:00..Lawrence.
53:01Your changes were really well received,
53:02and I absolutely loved the addition of the Remesco.
53:05It was beautiful.
53:05Thanks, Lawrence.
53:06Well done, chef.
53:07Cheers.
53:09Hey, lad.
53:11There you go. Done idea.
53:13Yeah, I thought I'd be a little bit higher up the list,
53:14to be honest.
53:16And in sixth place is...
53:22Nikita.
53:23We're obsessed with that brioche bun.
53:25It's absolutely wonderful,
53:25and I love digging into that pot
53:27and finding all that lovely, earthy goodness in it.
53:29But there just were some really, really strong dishes today.
53:33Well done, chef. Well done.
53:36Hello.
53:36Hello.
53:38Settling.
53:39How you doing?
53:40Yeah, I kind of expected it, to be honest, so...
53:42There's three more courses in there.
53:44Yeah.
53:44We'll see.
53:45No idea who's going to walk through the door next.
53:47And in fifth place is...
53:52Jack.
53:53I loved your dish.
53:55The shiitake tea was delicious.
53:56The Batman story was told so well,
53:58so you should be super proud.
54:00Cool.
54:00I can breathe now.
54:01Yeah.
54:03Cheers.
54:03All right, chef.
54:03Look at that.
54:05Ah.
54:06I think it was a definite improvement on my...
54:08how I felt it went, so...
54:10Yeah, I mean, I'm not disheartened by it.
54:12I think it was just cracking dishes all around.
54:15I mean, for me, I thought your dish was so clean,
54:18and the link to the brief, I thought it was absolutely nailed on.
54:21I thought it was brilliant.
54:22Thank you very much.
54:23And in fourth place, it's...
54:29Jamie.
54:30Jamie, I love this dish.
54:32It's delicious, it's nutty, it's delicious, and that butter is just superb.
54:35I gave it a nine, which just goes to show how competitive these top spots are.
54:39Well done.
54:40Three more chances to get on the menu.
54:42He's saying he's leaving the ribs.
54:44He's gone.
54:45Yeah, he's starting his fish course.
54:46Yeah.
54:47It's got work to do.
54:50How are you?
54:51How are you doing, lad?
54:52Happy?
54:54No.
54:54No.
54:57No joint scores, is she surprising, yet, though?
54:59Not yet.
55:00Not yet.
55:01Well, everyone else must have been tens and nines or above, do you know what I mean?
55:04And they must have split hairs about who is what.
55:06It's good that it's such a close competition.
55:08Just got to remember to breathe when I was sat there.
55:09My hands were going, I don't even know why I was saying.
55:13OK, so in third place, we have...
55:18Corrin.
55:19The broth was absolutely delicious, and it brought a real zen to the chamber,
55:23and everyone absolutely loved it.
55:25Thank you very much.
55:25Good luck, Chef.
55:26All the best.
55:27Love that dish, Corrin.
55:28Thanks, Chef.
55:29Gave it a nine.
55:30Cheers.
55:32Oh, hello.
55:33Good.
55:34Yeah, man.
55:35Who do you reckon's got it?
55:37Probably Kieran.
55:39Yeah, I reckon it might be already.
55:40So that brings us to the two of you, Chefs Kieran and Ori,
55:43and your dishes, Tizan and the Nightcrawler.
55:46How does it feel to be stood there, guys?
55:49Yeah, yeah.
55:50It's good, yeah.
55:53It does all come down to the points that are added up,
55:56and Andy's got the result.
56:00And I can tell you now that cooking the starter at the banquet
56:04to celebrate British movies and movie makers is...
56:17Ory.
56:20Cheers.
56:21Well done, Chef.
56:22Great job.
56:23Congratulations, Chef.
56:24Well done.
56:25We thought it was a great dish in here.
56:27It was dark, and it was mysterious,
56:30but it was also beautifully balanced.
56:32It would be a great start to the banquet.
56:33Congratulations.
56:34Thank you very much.
56:34And commiserations, Kieran, your dish was great,
56:37and it came super close.
56:38It had amazing textures and flavours.
56:40Yeah, no, I'm just happy to be in the last two, to be honest.
56:42Yeah.
56:43Both these dishes were so sinister, yet so delicious.
56:47It's quite worrying, Kieran.
56:48I feel like I now know I could easily poison myself,
56:52if something's got enough garlic in it.
56:53Yeah, yeah.
56:54Very good.
56:55That was two of the best dishes I've ever ate,
56:57so thank you for that.
56:57Thank you very much.
56:58Thank you very much.
56:59Thank you so much for coming, Marley.
57:00Have you had a really good day?
57:01I've had a lovely day.
57:03Chefs, congratulations to both of you.
57:06Really, really brilliant, inspired, excellent cooking.
57:09Thank you both.
57:10Well done.
57:11Congratulations.
57:13Yes.
57:14I am so happy to be at the banquet.
57:17Yeah.
57:17I'm buzzing.
57:18My wife and daughters are going to be proud,
57:20my family's going to be proud,
57:21and I'm just super excited.
57:23So now I just need to push on for the rest of the week,
57:26and you never know,
57:27maybe I can get another dish to the banquet as well.
57:30Gosh, they're taking their time.
57:36Here we are.
57:39Yeah, I got it.
57:40Yeah.
57:41Congratulations.
57:41Well done.
57:42Thanks.
57:43Cheers, man.
57:44Cheers.
57:45Coming second, I feel great.
57:47I feel it's a really good start to the week.
57:48I think the dish I executed it exactly how it should have been done,
57:51and I think Ori's dish was just maybe a little bit better on the day.
57:54Yay!
57:56Yay!
57:59Tomorrow, it's the fish course,
58:01and the chefs will need to impress one of the nation's favourite actors.
58:07Andy!
58:08Oh, look at that.
58:09My favourite.
58:10Well done.
58:11How are you feeling?
58:12Yeah, buzzing.
58:13Well done to all of you, honestly.
58:15Such good food all day from every single one of you.
58:18Yeah.
58:18Top form, people.
58:19Cheers, guys.
58:20Cheers, guys.
58:21Ten minutes.
58:22How did that happen?
58:22I want to cook my fish and fry the tempura at the same time.
58:25They only wanted me.
58:26How long does that take?
58:27I think it took a few years off my life, to be honest.
58:29Hah!
58:30Ha!
58:31Wooowww!
58:33Hooowww!
58:40dow dow dow dow.
58:42Do değer det du-
58:42Mm mm.
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