- 4 days ago
Great British Menu (2006) Season 21 Episode 28
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00:00Ah! Help! It's a code brown!
00:02Oh, my gosh, Phil, is that you?
00:05I was told to do a deep dive on chocolate in preparation for dessert's day
00:09and I think I took it a bit too literally.
00:11We'll get you out in no time at all.
00:13However, you've got to leave room for pudding.
00:15It's just so good, though, Tom.
00:17Make-up, wardrobe! We need you on standby.
00:19There's been a chocolate incident.
00:21It's happened again! Oh! Oh!
00:24Today, the chefs must impress author of the Oscar-nominated film Chocolat,
00:28who will taste sweet victory.
00:34Today is the last chance to win a spot on the menu.
00:38Dare to be brave is the motto.
00:40We're looking for a glorious dessert to end our banquet,
00:44celebrating the British movie industry
00:46at Liverpool's fabulous St George's Hall.
00:53Scotland's Ori has already bagged the starter.
00:56Well done, Chef.
00:57And Wales' Corin pipped Central Region's Nikita to the post with fish.
01:03APPLAUSE
01:04That's been the aim all along.
01:07Incredibly frustrating.
01:08So I'm just going to go for it and try my best today.
01:11Then the main course went right to the wire.
01:14It does all come down to points,
01:16and all three of you have exactly the same.
01:22Nikita missed out yet again along with Jamie,
01:25this time to my wild card, the North-East Cal.
01:31It's also the last chance for North-West Jack,
01:34London and South-East Josh,
01:36Northern Ireland's Lawrence and South-West Kieran.
01:40I really want to get this one through,
01:43so I'm attacking the day.
01:45Good to finish the week strong, I think, with the dessert.
01:46Our exacting judges expect to be wowed,
01:50and there can only be one winner.
01:53Cooking the dessert is...
02:11Final day?
02:13Yeah.
02:13So who scored highly in dessert?
02:15I think I got seven and two eights,
02:17but I would quite like it.
02:18I'm sure everyone's going to come in all guns blazing today.
02:21Any tens?
02:21I think I got a ten and a couple of nines.
02:24I think I got a nine and a couple of eights.
02:26I think Kieran's got a really strong dessert today,
02:28and I think Corrin's really good at pastry,
02:30so I think they'll be the ones to watch.
02:32But Tom hasn't yet played his wild card,
02:35so is he going to play it today?
02:37Nothing like a bit of sugar to pick me up,
02:39so I'm looking forward to today.
02:41Well, they're about to find out.
02:44As head judge, culinary supremo,
02:46champion of the hospitality industry,
02:49with three Michelin stars to his name,
02:51Tom Kerridge is approaching.
02:55Along with a trailblazing chef,
02:58the only woman to hold a Michelin star in Scotland,
03:01Lorna McNee,
03:03and comedian, sometime actor,
03:05and committed greedy guts, Phil Wang.
03:09What a day yesterday.
03:11We're looking at the complete menu here.
03:13Well done, Cal.
03:14Then what are we looking for for dessert?
03:16Because it is dessert day.
03:17Are you ready for lots of sugar?
03:19Yeah.
03:20I remember Corrin's being very nice.
03:22There was Kieran's tart-tan dish,
03:24and then also Nikita had that beautiful kind of profiterole tower.
03:28I mean, I gave out two perfect tens,
03:29and that was to both Kieran and Corrin.
03:31I mean, it would be amazing if a couple more of them
03:34can push us into those difficult decisions again.
03:36Anyone made any big changes to the dessert?
03:39I've made a lot of changes.
03:41I'm hoping to get their scores up.
03:43I think Nikita cares really deeply about getting to the banquet,
03:45so I think she'll be gunning for the dessert, especially.
03:48So, Kieran, are you feeling confident?
03:49Yeah, I kind of, I like making my dessert.
03:51I think it tastes good,
03:52and it's something that's quite enjoyable.
03:54Corrin's in really well.
03:56Kieran's as well.
03:57There's a lot of big scores out there.
03:59I'm really excited to start trying them and see what we get.
04:01If they all pull it off,
04:02I imagine today is going to be very, very tight.
04:05Let's go see where we're up to and who's cooking first.
04:08Yeah, sweet.
04:09Nice one.
04:12If I can just squeak a few of those nines up to a ten,
04:15then I think I'll be in a good position.
04:17Biggest rival in the kitchen today, all of them.
04:22I would love to get this dish to the banquet
04:23as I would have loved to get any of my dishes to the banquet.
04:29Good morning.
04:29Good morning.
04:33Good morning, chefs.
04:35How are you all feeling?
04:36Very well, thank you.
04:37Raring to go.
04:38So, chefs, as you know,
04:40both myself and Andy had wild cards to pick somebody to come back,
04:43and Cal, who won the main course yesterday,
04:45was in fact my wild card for dessert.
04:48But he's decided to focus on the banquet with his main course
04:52and step out for this one.
04:53So, it is down to the eight of you.
04:57Kieran, you had a high-scoring dessert.
04:59You looking for this one?
05:00Yeah, I think it's probably my best chance.
05:02Cornures is also high-scoring.
05:03Do you want another name on the blackboard?
05:04Yeah, that's what I'm here for.
05:05I'm going for it.
05:06Alright, well, first to cook will be Ori, Kieran, Jamie and Josh.
05:11So, best of luck, guys.
05:13Good luck, chefs.
05:14Good luck. Have a good one.
05:16Which means the rest of you will cook second.
05:18Best of luck. Looking forward to it.
05:20See you in the kitchen, guys.
05:27I'd like to say there's a job that I'm getting on first today,
05:30but it's all the jobs I'm getting on first.
05:33So, this is just my rhubarb sort of a base.
05:38Making the chocolate mousse for my dessert.
05:40I'm obviously first up today, so that's one of the big things,
05:43is getting it up to the right temperature.
05:47Just need to nail the texture on the tatan.
05:50Make sure you've got this kind of chewy outside layer,
05:53but a really nice, soft, fudgy inside.
05:56Kieran was allowed to make an advance,
05:58his extra buttery, super flaky puff pastry,
06:02as it takes over 24 hours of rolling and resting.
06:06It's got butter and flour on it.
06:09Chilled butter is repeatedly encased in the dough.
06:12Now it just needs a few final rolls before baking.
06:18Joining the judges today,
06:21multiple award-winning author Joanne Harris OBE,
06:24who penned the worldwide best-selling novel Chocolat in 1999.
06:29It became a box office smash the following year.
06:33She's now written over 30 books across many genres.
06:38Hi, Joanne.
06:39Hello.
06:40Phil, lovely to meet you.
06:41Great to meet you too.
06:42Hi there, Lorna, nice to meet you.
06:43Lovely to meet you.
06:44Hello, Joanne, nice to see you. I'm Tom.
06:46Please jump in, have a seat.
06:47Welcome.
06:48We're coming to the end of a bit of an eating marathon.
06:52So we've got eight puddings coming our way.
06:55So I hope you've turned up hungry.
06:57Always.
06:58Big fan of desserts?
06:59Big fan.
07:00Good, good, good.
07:01And food and cooking is a big thing, a big part of your life?
07:03Yes, I think I was lucky.
07:05I had two sets of grandmothers who were very enthusiastic cooks
07:08and I liked to hang around in the kitchen watching what they were doing.
07:11Were you a big home cook?
07:13I'm much better writing about food than I am actually making it, but I do like cooking.
07:18Do you have any particular cuisines and food that particularly excite you?
07:22Well, I was brought up with French cooking because half of my family's French, but I also
07:27really love Asian cooking, Mexican cooking. I'm a big fan of anything with chilli in it.
07:36With his chocolate mousse made, Ori's now working on his vanilla ice cream.
07:41Oh, my God.
07:43Go on, mate.
07:44Tried to pour this in like an absolute idiot.
07:47Melling together butter and the sugars, all the gingerbread, puree and a Jamaica cake.
07:53Both Josh and Jamie are serving desserts infused with the same warming spice.
07:59A lot of ginger going on, no?
08:01Yeah. What are you doing?
08:02Uh, Jamaica cake.
08:03Gingerbread puree, ginger and lime gel, loads of ginger.
08:07What about you?
08:07Rhubarb and custard, basically.
08:08Yeah, delicious.
08:09Warm, gooey, brown butter parking, poached fruit, nice light aerated ginger custard and then crumble.
08:15Lovely, isn't it?
08:16For his tart tartans, Kieran's cooking down apples in caramel sauce.
08:21Oh, it's the beautiful apples.
08:24Yeah, caramelising nicely.
08:25So, we've got a ten and two nine you scored for this.
08:28It was a brilliant, brilliant dish.
08:30And Tom absolutely loved it.
08:33So, how are you feeling about it? Feeling confident?
08:34Yeah, I feel confident.
08:35Just need to execute it the same way as I did before.
08:37You need to execute.
08:37What's the trick to getting this dish right?
08:41Yeah, just getting the apples perfectly cooked.
08:43That beautiful pastry of yours.
08:45Beautiful pastry.
08:46Just getting it all done in time.
08:49Kieran's puff pastry is rolled and cut before resting again in the fridge.
08:56You're a novelist.
08:58Are you excited to see how the chefs present story in their dishes?
09:02Oh, very much so.
09:03I think cooking has its own narrative, doesn't it?
09:05It has a beginning, it has a middle, it has a payoff.
09:08Speaking of film, Joanne, you wrote the sensational, worldwide, world-renowned, world-famous book, Chocolat, which was turned into film
09:18in 2000.
09:20What was that like?
09:21It was kind of thrilling, but I was a bit of a rabbit in the headlights.
09:23I wasn't really sure what was happening because the book had been such a bestseller.
09:27And then the film came out so quickly afterwards, there was really only a year between them.
09:32I was just catching up with events.
09:34I was trying to remember that this was now reality, as opposed to me being a French teacher in a
09:40grammar school in the north.
09:42It was fascinating.
09:43I loved the process.
09:45I loved being on set.
09:46I loved meeting the actors and watching all the work that goes into making this thing that looks like effortless
09:53magic on the screen.
09:57Bowl, I guess.
09:58Wax.
09:59Bit of reduced apple juice, with a little bit of cider vinegar in it as well.
10:02Going to glaze the tatan.
10:05In the heat, Jamie scored two eights and a nine for his dessert.
10:10I'm looking really good so far.
10:11My crumbles just come out, letting that cool down.
10:13Rhubarb is poached and ready to chop.
10:15Got the parking batter resting.
10:17Sorbet's in the blastula, so I'm just waiting for all those last little bits to come together basically now.
10:22Josh scored two eights and a seven from the judges last time, his highest scoring dish.
10:29What's that, your ginger?
10:30Gingerbread puree, yeah.
10:31Mmm.
10:32Nice, that.
10:33So someone's just blended loads of gingerbread, man.
10:35Yeah, it's basically what it is.
10:38Ori's chocolate mousses, now set, are ready to be coated in white chocolate and cocoa butter.
10:44I'm going to wrap you up again if you stay here.
10:49Do you need out?
10:51Yeah, go on.
10:52I've got a minute on it.
10:56So, Joanne, when you're creating characters and writing about them, how much does food come into that to kind of
11:00develop that character?
11:01Well, very often I think, how does this person eat?
11:04Do they cook?
11:05Do they eat with other people?
11:06Do they eat alone?
11:08Are there things that they don't eat?
11:09Do they eat from nostalgia?
11:11Are they interested in food at all?
11:13I think all of those things are ways of exploring a person's character.
11:17And very often I do like people who like to eat and who like to share food, and that says
11:21something about them too.
11:24Kieran's assembling his individual tart tatans.
11:28They're looking good so far.
11:29Pastry's looking nice.
11:30Apples are nice and plump.
11:33All looking positive at the moment.
11:35Maybe too positive.
11:39So this is the ice cream, infused the milk with toasted cardamom.
11:46So that's just the butter and cream into the caramel, some vanilla.
11:50Just going to bring that up to the boil, and that'll be the caramel sauce.
11:54OK, our first dessert of the day is coming from Ori, representing Scotland, and it's called Happy Birthday Harry.
12:00And it's a chocolate sponge cake with chocolate mousse and blackcurrant insert, vanilla ice cream, and Pete smoked whiskey caramel
12:07sauce.
12:08And it's inspired by the first Harry Potter film, where the character Hagrid, who is played by Scottish actor Robbie
12:15Coltrane, delivers a birthday cake to Harry.
12:19Now I remember us having this dish and thinking technically it was great.
12:23I think the flavour profiles were just fighting just a little.
12:27Talk to us about your dish. Happy Birthday Harry.
12:30Yeah, Happy Birthday Harry.
12:32It's chocolate mousse, chocolate sponge.
12:33I changed the sponge from heather, honey and brown butter to chocolate, because they said about it being more chocolatey.
12:38Yes.
12:39Tone down the blackcurrant in it a little, and vanilla ice cream.
12:42What were your scores for it?
12:43Three eights.
12:44That's a pretty good score.
12:45Erm, yeah.
12:46It's my lowest one of the week though, so I want to try and improve it.
12:49I mean, would you like your name on that board again?
12:50Why not?
12:53In homage to the Harry Potter movie, Ori now has to pipe Happy Birthday, but spell it incorrectly.
13:01That looks great, mate. They spell it wrong in the film, do they?
13:04Yeah, they do, yeah.
13:06Oh, ****, I smell it right.
13:11This is actually Ori's ice cream. Mine's already out.
13:15Ori positions his chocolate mousses on chocolate sponge.
13:18I'm happy with ice cream. My dear friend here, Kieran, helped me.
13:22I will always help you.
13:25Can I get a hand from someone?
13:27Just put your finger there.
13:29Oh, they all come, eh? Everyone's so busy today.
13:31I thought you always cooked something.
13:32But now they need to soften before service.
13:36Ori, you have six minutes, chef.
13:38Yeah, I might need a couple of extra minutes just to make sure it's thawed OK.
13:45Whiskey caramel sauce goes into potion bottles.
13:49Real nice, huh?
13:50Yeah.
13:52Ori, how's it looking?
13:53I'll go up within the time.
13:55I've got, what, one and a half left on the timer.
13:57Yeah, yeah, take it, take it, and then come up, yeah.
13:59You think it's going to be there, though?
14:01Yeah, I think it is going to be there.
14:02Yeah.
14:04OK, I'm ready. I'm ready to go to the pass.
14:06Marvellous.
14:08All of this on a tray, mate?
14:10Yeah, all of it on the tray, yeah.
14:12OK, service, please.
14:13It's one between two if you just carry them as straight as possible.
14:16Last one, Ori.
14:17Yeah, good to be done.
14:19It must be.
14:29To share, mister.
14:33Well done, chef.
14:34Hello.
14:35Hello.
14:36So, this is cake and ice cream with caramel sauce.
14:39You can hear the popping candy.
14:42Whoa.
14:43I've been attacked.
14:44Enjoy.
14:47Happy birthday, Joanne.
14:53I mean, first off, it looks great.
14:55The way you untie the string, just like in the film.
14:57It's really fun.
14:58I think it's tremendous.
14:59I love the concept of it.
15:01I think visually it's incredibly appealing.
15:03Delicious, mate.
15:04It's fun.
15:05I think people would enjoy it at the banquet coming out in the cake box.
15:08The black iron filling really cuts through the thick, creamy chocolate.
15:11I think it's delicious.
15:12Yeah, I think he's absolutely got the balance right there.
15:15I think that this chocolate sponge definitely helps in the texture of the mousse.
15:19I feel like it is more of a dessert than it is a cake this time.
15:21I think the caramel's my favourite bit, with the whiskey and, like, the little, little, like, subtle bit of smoke.
15:26It's really, really lovely.
15:27The only weak point in it, I think, is the ice cream.
15:30Perhaps a little bit more milky and not quite as much vanilla.
15:34Not 100% keen on the ice cream.
15:36It's an improvement on what was already a great dish.
15:40Bang on.
15:40Lovely.
15:41Good start to the day.
15:46You're baking your cakes and taking them and sending them?
15:48Yeah, I want it to be, like, cookie dough, so it's, like, sort of gooey and chewy.
15:52Yeah, it's still a bit, like, juicy in the middle.
15:58Kieran's dessert was the highest scoring of all the chefs in the heat, with a ten and two nines.
16:04These are, hopefully, very nice-tasting tans.
16:08So, our next dish is from Kieran from the South West, and his dish is Hay is for War Horses,
16:14which is hay-smoked apple tart tan using inverted puff pastry with a cider brandy cream, hay-baked caramelised apple
16:22puree,
16:22hazelnuts, hay-frozen sabley and hay ice cream.
16:25This dish is inspired by War Horse 2011, partially filmed in Dartmoor and Devon,
16:30tells the story of Joey, a horse sold in the army during World War I.
16:34I'm a massive fan of classic dishes, like an apple tart tan, and it's beautiful,
16:38and I love the layers of flavour that he managed to get with something that's so simple and clean.
16:43And the little dish on the side with the frozen sabley was absolutely beautiful as well.
16:49Facts, please. Pastry's cooked. Apples cooked. Nice colour.
16:56These look banging, mate. This is reduced apple juice.
16:59We're just going to dilute the caramel that's on top with this reduced apple juice.
17:04I've got custard infused, ready to go, sorbet's currently setting,
17:09and everything else is sort of coming together slowly.
17:11Josh and Ori finish the tart tatans.
17:14Kieran, you have six minutes, chef.
17:16Fantastic.
17:17And Kieran whips up a cider brandy cream.
17:21You're going to the banquet with this one, mate?
17:23I really, really want to go to the banquet.
17:25There we go.
17:27Next, he shaves frozen sabley, a traditional French butter biscuit.
17:32What is that?
17:33This is the frozen sabley.
17:35It's made with hay brown butter.
17:36It's obviously designed to kind of look like hay.
17:40The cider brandy whipped cream is served.
17:43And if one of you can put the tatans on the plates,
17:45and then I'm going to plate here.
17:47One minute, Kieran. One minute, chef.
17:50And the sabley is topped with hay ice cream and garnished with hay powder.
17:56Just on the side here, mate. Thank you.
17:59Careful, it's slippy.
18:00Here you go, mate.
18:03See, that's why I'm not touching anything.
18:06Service, please, guys. Thank you.
18:07Oh, Kieran, it looks beautiful.
18:09Well done, mate. Well done.
18:10Well done.
18:20Mmm-hmm.
18:21I'm so hyped up for this.
18:29This is wonderful.
18:31I love the way it's presented, but it's also a really good combination of flavours.
18:36It's delicious, isn't it? So good.
18:38Good contrast in texture, temperature.
18:41I mean, the actual tartan is absolutely spot on.
18:44When you bite into it, it's just so deep and rich and sticky,
18:48and it's got just the right amount of burn on it.
18:51The tartan is lovely.
18:53It's nice and chewy, it's warming, it's sweet.
18:56I think the balance in the dish is perfect.
18:59Sometimes tartan, it's a little heavy, but what Kieran's managed to do here
19:02is create this beautiful, light, airy pastry, absolutely delicious apple,
19:08completely tied in with that cream.
19:10I think this is definitely Kieran's strongest dish that he's done.
19:13The frozen subley is genius.
19:15It's just a really nice addition to the ice cream.
19:18I think he's knocking on the door to write his name on the board.
19:21I would order this every time.
19:23Yeah, just put this in a feed bag and strap it to my head.
19:25Yep.
19:30Josh makes his mascarpone mousses.
19:34But Jamie's up next.
19:36I'm extremely happy with this parking.
19:39Soft, gooey, banquet-like.
19:41What you want, really.
19:45Parkin perfected, Jamie fills moles with rhubarb sorbet.
19:50This will sit over the top of the cake,
19:51so with every bite you get a bit of everything,
19:53so it's more controlled on how the guest eats it, basically.
19:57Up next, we have Jamie's dish from the North East and Yorkshire.
20:02Rhubarb in black.
20:03Yorkshire rhubarb sorbet, warm Yorkshire Parkin,
20:06poached rhubarb, ginger biscuit crumble,
20:09and stemmed ginger aerated custard.
20:11This dish celebrates the film The Woman in Black,
20:13a chilling adaptation of Susan Hill's classic ghost story
20:16filmed partly in Yorkshire.
20:18This was so atmospheric when I heard it last time, wasn't it?
20:20It was properly spooky.
20:22It really did take us to kind of a spooky space.
20:25It scored really highly, but it wasn't perfect scores.
20:28I wanted more rhubarb flavour coming through.
20:31What is the trick to getting this one right?
20:33Making sure the Parkin's, you know, cooked to the last minute,
20:35really gooey, the balance of the ginger and the rhubarb,
20:38making sure the rhubarb comes through.
20:39It's refined grandma cooking.
20:41Are you making any changes?
20:42I'm going to up the rhubarb slightly.
20:43I've adjusted the custard so there's not as much ginger.
20:46Would you like to see your name on that?
20:48100%, yeah.
20:49I don't think anyone in this kitchen wouldn't.
20:53Do you think it's going to be a contender today?
20:55I'd like it to be.
20:56Here we go then, boys.
20:57What is the cake?
20:58It's like a brown butter ginger Parkin'.
21:00Poached rhubarb is next.
21:02Plenty of juice and rhubarb like that.
21:04You want the juice to soak in?
21:05Yeah, I kind of want it to, like, soak it up a little bit.
21:08Sawbet over the whole thing so everyone gets the same amount.
21:11You've got just over three minutes to the file, chef.
21:14Yeah, I'm nearly there.
21:16Aerated stem ginger custard.
21:19And then this is just like a spiced ginger crumble base in there.
21:22So it's almost like blackout.
21:24And a rhubarb stem tops it off.
21:32Service, please.
21:45Pretty spooky, are you, Joanne?
21:46It's actually quite a scary dish.
21:49I'm a little bit nervous about putting my spoon in.
21:58Well, you've certainly got more rhubarb, bud.
22:00Yeah, definitely.
22:01I think it makes it much more rhubarby.
22:04I think it makes it a little bit fresher,
22:05but it also brings out more of the kind of ginger flavours,
22:09and I feel like it works really well together.
22:11It's much more punchy on the rhubarb, and I think that's great.
22:14I absolutely love that ginger cake.
22:17Ultimately, it's such an adventure to dig inside here
22:21and to find out what there is.
22:23The stem ginger kind of aerated custardy thing
22:26around the outside is a little lost.
22:29I love parking.
22:30It's up there with sticky toffee.
22:31I love it. It's delicious.
22:33All the textures work really well.
22:35You've got, like, crunchy, creamy.
22:36You've got this kind of chewiness at the bottom,
22:38which is, like, my favourite bit.
22:39Do you want some?
22:40Yes, please.
22:41You smell your candles, rhubarb and custard flavour.
22:45Oh, wow!
22:45Are you trying to get Phil to burn his moustache?
22:52The final chef of the morning, Josh.
22:56Mousscapone mousse or mousscapone.
22:59Which one?
23:00His Jamaica ginger cake is now baked,
23:03and he's on to his tuiles.
23:05I'm happy with how these are coming out.
23:07They look nice. They taste nice.
23:09Should be happy, yeah.
23:11Our next dessert is Josh Hughes from London and South East.
23:14It's called Cow as White as Milk.
23:16And it is mascarpone mousse,
23:18a Jamaican ginger cake,
23:20cardamom ice cream,
23:22gingerbread puree,
23:23stem ginger and lime gel,
23:25ginger tuile and caramel.
23:27This is inspired by Into the Woods,
23:29a 2014 movie filming at Dover Castle,
23:32close to where the chef lives.
23:33In the movie, the witch requires four things
23:36in return for lifting a curse on the baker and his wife,
23:39and the first is a cow as white as milk.
23:42This was your highest-scoring dish?
23:44Yeah.
23:45You had already made some changes
23:46when you got into the judges' chamber.
23:48Are you making any more?
23:49Just pushing the flavour in the ice cream,
23:51a bit more cardamom going through there.
23:53You're going to get a bigger score out of that Tom Kerridge, yeah?
23:55I hope so.
23:56Ring it out of him, Josh.
23:58So I'll squeeze it like blood from a stone.
24:01Was it a surreal experience,
24:03being on set and seeing all these things you'd had in your head
24:06being turned into real-life 3D objects?
24:09Wholly.
24:10There was such a lot of attention given to set design and detail.
24:15There was one point where there was a banquet scene set up.
24:18There were some eggs in a bowl,
24:20and the set designer came and had a look at these eggs
24:23and decided that they weren't right,
24:24and so the make-up artist came and put make-up on them
24:28to hide the British lion,
24:29which wouldn't have fit in terms of a French 50s scenario.
24:34And I loved sitting in the chocolate shop
24:37that had been created on a soundstage in Shepperton
24:40and just looking at the detail of all of it and thinking,
24:42wow, this is just the way I wrote it, but kind of better.
24:48Do you need anything done, Josh? Are you OK?
24:50What do I need? No, it's just dressing, really.
24:53Ginger cake is first, followed by ginger puree and lime gel.
24:58Kind of centimetre gaps in between, yeah?
25:00And then the gel filling in that gap,
25:02so there's more gel than there is puree.
25:04Josh's cardamom ice cream is also good to go.
25:08Caramel over the top. Cardamom ice cream.
25:10Someone can follow with those twills.
25:13Josh, you've got 11 minutes, but you seem to be way along here, sir.
25:17Yeah, I'm coming now, really.
25:19It's crowned with a cow-shaped mascarpone mousse.
25:23Can you follow with sorrel, please, Ori?
25:25Yeah.
25:29Aw.
25:31Oh, lovely. Service, please.
25:34Well done, Mick. Thank you. Well done.
25:53Oh, you've made that cake really gooey.
25:55Yeah. Yum.
25:58I think it's a real improvement on last time.
26:01It's beautiful.
26:02I think it looks fantastic.
26:03It's very delicate, very elegant.
26:05I love the little Highland cow on the top in the mousse.
26:08I loved the little twill leaves, which are beautiful
26:11and also taste delicious.
26:12Twills are beautiful.
26:13Really nice and crunchy.
26:15Ginger sponge, soft, moist,
26:18and the little gels around the outside
26:19to give it little pops and zings.
26:21The balance is unbelievable with that heat of the ginger.
26:24Proper spiciness from the sponge.
26:27I think that's the strongest dish so far.
26:29It's the tastiest dish out there.
26:30I absolutely love the mascarpone mousse.
26:33I think it's delicious.
26:34Texturally, it's fantastic.
26:36It just perhaps gets a little overpowered
26:39by the cardamom ice cream.
26:40This is lovely, but is it a bit simple?
26:44Delicious, mate. Well done.
26:45Thanks very much.
26:46We like the spice. We like the spice. Well done.
26:49Is it a banquet dish? I'm not entirely sure.
26:51But is it a dish that's worthy of an incredible chef
26:54showing skill sets? Absolutely.
27:05Hiya.
27:06Hi, man. How was that?
27:08Yeah, loved it.
27:09Some delicious dishes, honestly.
27:11Absolutely stunning, yeah.
27:12Cool. Good luck, guys.
27:13Have fun.
27:14See you later on the other side.
27:16Toodaloo.
27:16Bye.
27:17Hello, Mr Kerridge.
27:18Yo.
27:19You're looking very perky.
27:20I'm on massive sugar rush, that's why.
27:22I'm like four puddings in.
27:24We're like...
27:25I'm on.
27:25Four puddings in.
27:26Is that a dream?
27:27Living the dream. Hello.
27:28Living the dream. Hello.
27:29Thank you so much for coming.
27:31We're so happy to have you here.
27:32Yeah, it's great to be here.
27:33Hey, Lorna.
27:33I think it's been a really great morning.
27:35Yeah, my blood glucose levels are through the roof.
27:39Do you know what?
27:39There's been some lovely dishes connecting to the brief, taking us to beautiful spaces.
27:44And it's beautiful cookery.
27:45I mean, I have got a perfect ten written down in my book.
27:49How do you think that went, boys?
27:51I think there was four good desserts today.
27:53100%.
27:54All of them pretty strong.
27:55I'll be interested to see the other four desserts.
27:57I think Colin, I think he's got a strong dessert.
27:59Nikita as well.
28:00Sounds like a tasty dessert, I think.
28:02How do you feel, like, about getting your name on the board today?
28:05It is the last chance.
28:06Kind of everything's up for grabs.
28:07All to play for.
28:08What actually inspired you with Chocolat?
28:11I really wanted to write about my family, where I'd come from.
28:15My family is French.
28:16And so I went back to my past and my childhood and the places that I loved
28:20and the food that connected those places to people.
28:23For me, I'd been told that that kind of book wouldn't sell.
28:26And I thought, you know what?
28:27I'll just do it for fun.
28:29He's got a ten in his book.
28:30Any high schools for you already so far?
28:32I've got a ten as well.
28:33Phil?
28:34I've got a ten too.
28:35Yep, me too.
28:36Yeah!
28:36Goodness me!
28:38Are they all the same dish?
28:39Oh, that's the question.
28:40Goodness me!
28:41Well, I'm excited.
28:42I want to go back to the kitchen.
28:43Thanks, guys.
28:43Bye.
28:44See you, Andy.
28:49Four great desserts still to come.
28:51Who will finish this stellar banquet line-up?
28:55Oh, my days.
28:58To start off, I get my muffins cooked.
29:00I'll need to get them over the barbecue smoking.
29:03I'm feeling pretty good.
29:04It's a nice, tasty dessert.
29:05Just hope the judges are into it.
29:09So this is my new addition.
29:11So this is my tuile.
29:13Because I wanted a bit more of a visual representation of what I do,
29:16even though the dish is all about being blindfolded.
29:18This just gives it a bit of a stronger connection to the brief.
29:21It doesn't matter when I turn it on.
29:23By the time we start cooking, it always turns itself off.
29:26As well as a new addition of salted peanut parfait,
29:30one of central regions Nikita's first jobs is choux pastry.
29:35With pastry, everything's risky.
29:38Joanne, do you have any, like, weird food opinions?
29:41My one thing, and I think this is from my French side,
29:43is that I don't like gravy.
29:45And so a lot of British food is a bit problematic for me.
29:49Is sauce OK?
29:50Sauce is fine.
29:50So if you have a roast, you'll just have it all dry?
29:53Yes.
29:53Wow.
29:54It took me 25 years to eat a Yorkshire pudding.
29:57Must have been big.
29:58There was no gravy in it.
29:59I need, like, lots of gravy over everything.
30:02You can't have a roast with a ton of gravy all over it.
30:04Yeah, gravy's great.
30:06We're definitely not French.
30:08No.
30:10Bit hot, innit?
30:13Oh, God.
30:14Oh, God.
30:16We're going to make our infusion for the custard for the cremu.
30:19With this much chilli flake, it can go a bit too spicy.
30:23Northern Ireland's Lawrence is up first.
30:27Last time I cooked the dessert, I did pretty well,
30:29and I brought my trusty ice cream machine back again,
30:31so that's my little good luck charm.
30:34Lots of pots and pans.
30:35I'm just burning my honey,
30:37so it's sort of, like, salted caramel sort of vibes.
30:43Wales' Corin has now baked his muffins
30:46and has started work on a potential new addition for his dish.
30:50So this is the baked brown sugar custard.
30:53So just caramelise it really hard,
30:56and then I'm going to blend it into a smooth.
30:59Notoriously temperamental, Nikita's shoe dough isn't filling her with confidence.
31:05I've just remade the shoe pastry.
31:07I don't want to risk it.
31:08Just got everything weighed out again and started over.
31:12OK, our first dessert of the afternoon is coming from Lawrence,
31:14representing Northern Ireland, and it's called Food Vibrations.
31:17It's dark chocolate and tofu mousse, hazelnut foyatine, dark chocolate mirror glaze, damson jam, burnt honey and miso ice cream.
31:26And it's celebrating the film Good Vibrations, directed by Northern Irish directors,
31:31Lisa Barras-Desar and Glenn Layburn.
31:34The film is about Terry Hooley,
31:36a DJ who opened the record shop in the 1970s in Belfast,
31:40in the midst of the Troubles,
31:42and inspired an underground punk scene.
31:45This dish was fun.
31:47We got to graffiti stuff.
31:51The muffins are lovely, just letting them cool down,
31:53and then I'll start smoking them.
31:55Hey, Lawrence. Hey, Andy.
31:57Nice to have you back, Chef. How are you feeling?
31:59Yeah, I'm feeling good. I'm feeling fresh and feeling up for it.
32:03And this was your highest-scoring dish?
32:04Yeah.
32:05What was the feedback from the judges?
32:06I think they wanted a little bit more of the damson flavour to come across.
32:10I'm going to add a couple of little shamrocks and skull and crossbones to it.
32:15I've got the damson in the glaze,
32:16so that will reduce the bitterness that was coming off it.
32:19OK, Lawrence, well, I wish you loads of luck, Chef.
32:21It's lovely to see you again.
32:22Yeah, thanks, Andy.
32:25Joanne, there's a good bit of chocolate in this dish.
32:27You must have a very close relationship with chocolate.
32:31Well, yes and no.
32:32I've had so much chocolate and so much chocolate of excellent quality
32:36that chocolate has to work quite hard to get my attention nowadays.
32:40You've been spoiled.
32:41I had an awful lot of it when I was starting off.
32:44But, no, this sounds really interesting.
32:48This one's five grams, these ones are two to three grams,
32:53and the other ones are 12 grams.
32:55So, yeah, it's pretty, pretty precise.
32:59Nikita's shoe buns all have to be different sizes to stack neatly.
33:04How many shoes do you have?
33:06At home, like, maybe five or six pairs?
33:08Are you making more shoes than you own?
33:10Definitely more shoes than I own.
33:12Perfect.
33:14Corrin's onto his caramel sauce.
33:17That's gold powder, so it's my liquid gold caramel sauce.
33:21Lawrence's set chocolate mousses are ready for a black chocolate mirror glaze.
33:26I'm really happy with the shine on them.
33:28I can sort of see my reflection.
33:30My hair's not looking so great, but, yeah, it's a nice mirror glaze.
33:33But there's an issue with the ice cream machine he brought.
33:37I'm just waiting for this to cool down.
33:39It's taking a bit longer than usual.
33:42Do you know what's wrong with it?
33:43It's just not cool on a dine.
33:44With service looming, luckily the kitchen's machine is free.
33:49All right.
33:51So while Lawrence decorates his chocolate mousses,
33:54Corrin takes care of the ice cream.
33:57Lawrence, you've got four minutes, Chef.
33:59Yeah.
34:00Can you bring the vinyls over here, Nikita?
34:04You're going to be on time, Lawrence, do you think?
34:06How long do I have?
34:07Three minutes.
34:08Yeah, I might take another two.
34:10Okay.
34:11I'm going to Roche the ice cream and then that's me done.
34:15Do you need me to Roche some of them?
34:17Yeah, please.
34:18Yeah.
34:18Problem is, the ice cream isn't fully frozen.
34:22Lawrence, you've got four clean ones if you want to do the ice cream on the side.
34:25Just if you put one more, you don't have four clean ones.
34:27That's all I'm saying.
34:28Yeah, maybe we're going to do that.
34:29Yeah?
34:30Yeah.
34:30Okay.
34:30Yeah.
34:34They look great and shiny.
34:35They're so beautiful.
34:37Yeah.
34:37Guys, these are really slippy.
34:39Yeah.
34:39So you have to hold them straight.
34:41Fabulous.
34:42Yeah, the service.
34:56Dig in, people.
34:58Let's dig in.
35:00Mmm.
35:00Ice cream's melted before it's even got to us.
35:02It's a little melty.
35:03So this isn't a bold, artistic choice?
35:05I don't think so.
35:06I think this is a mistake.
35:09I'm a big fan of the mousse texture.
35:12It's got that really kind of sticky, gooey texture to it.
35:16It's deep and it's rich.
35:17It's good fun but it's quite awkward to eat.
35:19Delicious.
35:20Yeah.
35:21It's delicious.
35:21That ice cream's spanking.
35:23Flavour profiles, I think, are great.
35:26Operationally, it's not quite worked for me.
35:29Yeah, it tastes fantastic.
35:30The chocolate and tofu is lovely and that damson jam is really, really nice.
35:34It cuts through the whole thing beautifully.
35:36But overall, it is a lot of gloop.
35:38That is delicious.
35:40It's got a real savouriness to it, which is really lovely.
35:44I love it.
35:44The whole presentation of it is so fun.
35:47The overall presentation is just a little bit fiddly.
35:50I think the ice cream tastes great.
35:52I'm glad that the damson filling was there also.
35:55Yeah, I love the damson inside it.
35:56I like the texture of the mousse but it is all quite soft.
36:00Well done, Doris.
36:01Well done, darling.
36:02You've done a good job.
36:03I think you've done a great job.
36:04One to worry for, I would say.
36:06It's too punky for me.
36:07I hope the next dessert is about paying attention in class.
36:14I'm a bit tweeled out to me for...
36:16It's tweeled out.
36:18Yeah.
36:18That's a new one.
36:20Corrin's up next.
36:22Yeah, really happy with that.
36:24Beautiful, smooth ice cream, that.
36:27How are you doing, chef?
36:28Yeah, I'm good.
36:29I'm good.
36:29Let's talk about this delicious dessert.
36:31Now, you scored very well with this.
36:33You've got an eight from Phil, a nine from Lorna,
36:35and a ten from the all-important Tom Kerridge.
36:37Are you making any changes?
36:39So, I've decided to make a baked brown sugar custard,
36:43just to add a little bit more luxury to the dish.
36:45Why not?
36:46Yeah, why not?
36:46I'm not 100% sure if I'm going to use it or not,
36:48but I think it could potentially be the addition that I need.
36:51So, in your world, you would like to be doing the fish,
36:53a little break, and then dessert.
36:55Yeah, definitely.
36:56I'm definitely ready for that.
36:59But consistently high-scoring Nikita is also hungry for success today.
37:05Last one.
37:06Last big push.
37:07Yeah.
37:07It's your first time here at Great British Menu.
37:09You were in the top three for mains and in the top three for fish.
37:13Yeah.
37:14This is a very hard thing to achieve and you're still giving yourself a hard time, aren't you?
37:18I know you are, I can tell.
37:20It's amazing, but it's frustrating at the same time.
37:21Because you want to get onto that black ball, don't you?
37:23Yeah.
37:24Yeah.
37:24What did you score for this for a start?
37:25So, I got eight from Phil, seven from Lorna and eight from Tom.
37:29So, hopefully, with all of the changes I've made...
37:32You could do it.
37:33I can do it today.
37:33So, Tom's concern was a lot about the ice cream inside the shoe melting.
37:37So, I've completely removed that and I'm replacing it with a salted peanut parfait.
37:42And then in the shoe buns will be banana custard, chocolate custard and banana custard.
37:47I guess you'll be looking to nail this completely.
37:51Absolutely.
37:51You know, it's my last chance.
37:56Starting my chito meringue, final smoke on my muffins and then it's just an assembly job after that.
38:05Our next dessert is by Corin representing Wales and it's called LGSM.
38:09A smoked treacle and miso muffin served with a shisho vinegar meringue,
38:13baked brown sugar custard, coconut ice cream and coconut blossom caramel sauce.
38:19Celebrating the film Pride, which is filmed and set in Wales,
38:21that tells a story of UK gay and lesbian activists' work to help minors in the summer of 1984.
38:39Right, my chocolate's .
38:41Are you still doing stuff with ash?
38:43I'm going to be using coal to burn my dessert.
38:46But there's like ash all over everything.
38:48Is that going to happen again?
38:50It shouldn't happen again, no.
38:51Okay.
38:51Can I get more white chocolate, please?
38:54Sorry about that.
38:56That's okay.
38:58The new baked custard is first topped with a smoked muffin.
39:04Shiso vinegar meringue is then caramelised with hot coal.
39:08Corin, four minutes to the pass, chef.
39:11I'll come up right now if you're happy.
39:12Okay.
39:13We are going to be ready yet.
39:15The key to after I've said this, I can do anything you want, yeah?
39:18I'm really sorry about that.
39:19Wait, wait.
39:19No, it's okay, mate.
39:22All right.
39:23Feel the jugs halfway?
39:24Yep.
39:24Wipe the rims.
39:25Ready to rock.
39:26Caramel sauce is served separately alongside Corin's coconut ice cream.
39:31Please hold the boxes straight.
39:34Do you want the ice cream on the tray?
39:35Yes, please.
39:38Case service, please.
39:39Come get the door, Corin.
39:50This is great.
39:53Sorry.
39:55Gosh, Corin.
39:57Yeah, very nice.
40:02The main cakey component part of the dish is a little drier than the last time I had it.
40:07But I don't know if that's necessarily a bad thing because it made me pour in loads of that gorgeous
40:11caramel sauce.
40:13The coconut flavour that comes from that, I think it's delicious.
40:16So when you mix it all together, it's such a phenomenal, beautiful dish.
40:20It's like the best sticky toffee pudding.
40:22I love it.
40:23I think it's a great dish.
40:24Wow, that's amazing.
40:26It's like toasted marshmallow on steroids.
40:28Sticky toffee pudding cum rumbaba.
40:30Do you know what I mean?
40:30Yeah, yeah.
40:31Come better than rumbaba.
40:32Yeah.
40:32It's like the best sticky toffee pudding you've ever had.
40:34Mm-hmm.
40:35I really enjoy this.
40:36Beautiful.
40:36It is very nice.
40:37Beautiful.
40:38Corin has nailed the brief so, so well with this, hasn't he?
40:40There's so many details that speak to that.
40:42Even the marshmallow's a little bit burnt on top, so you actually get a bit of cold taste along in
40:46there.
40:46It's so, so smart.
40:47And there's an addition now as well of a baked brown sugar custard, which I think really helps elevate it
40:52as well.
40:53I love the whole playful presentation of it.
40:56The coconut ice cream is actually really genius.
40:58It's a bit unexpected with the rest of the flavours, but it works beautifully.
41:03What do you guys think?
41:04Are you threatened by it?
41:05I think it's one of the strongest desserts today.
41:07Yeah, I think from a flavour standpoint, it's so strong.
41:10It's a great dish.
41:11It makes me feel really good and I absolutely love it.
41:17I'm really happy with the shoe.
41:19Last time they didn't get these discs on quick enough so they didn't melt as nicely.
41:22Whereas these are melting really nicely.
41:25Nikita's shoe buns might now be on point, but there's an error elsewhere.
41:31I'm just remaking my sponge now because I forgot the banana puree in it.
41:35I do have time for it.
41:37I realised before I put it in the oven.
41:40Chilli in the chocolate's really nice.
41:42It's not too hot.
41:43It's not too strong.
41:43A nice orange in it.
41:44Put more orange in the base.
41:47And next we have Jack from the North West's dessert follow your nose.
41:53Orange and chilli infused dark chocolate cremo, chocolate chard, aerated milk chocolate, chai
41:57masala ice cream, liquid shortbread, jeera biscuit pieces, spiced tuile, cinnamon and orange
42:03caramel.
42:04Inspired by the blockbuster movie Slumdog Millionaire.
42:07Directed by Danny Boyle, originally from Lancashire.
42:09The dish references the scene in the film where Dev Patel's character escapes being blinded.
42:15Jack was the lowest scoring of all the chefs in the heats with two sevens and a six.
42:21This dish is all about different textures.
42:24Contrast.
42:25Yeah, it's a sensual sort of experience.
42:27It's a 360 degree situation.
42:29And then I've added another tuile to it to give it a bit more crunch.
42:33Right.
42:33Because my feedback from the veteran judge was there wasn't enough texture in the bottom.
42:37So what I've done is I've added to the top as well.
42:39I believe in this dish and I do believe that the scores will increase.
42:43Jack, I can't wait to see it.
42:44I wish you lots of luck.
42:45Thank you so much.
42:47Will you just chuck that in the blast for like five minutes?
42:51We.
42:51Set a timer please.
42:53Jack's chai masala ice cream is ready.
42:55It's the best it's been in a while.
42:57And his new tuiles are coated with edible gold.
43:00Name that film.
43:01Goldfinger.
43:04Aromatic spices are toasted.
43:07You've got 14 minutes, Jack.
43:09Yes, Andy.
43:09I'm going to be early.
43:10Beautiful.
43:11Yes.
43:11Thank you very much.
43:12So what have you got there, chef?
43:14Chilli chocolate cremu.
43:15Oof.
43:15Cardamom and burnt orange caramel.
43:20Oh my goodness.
43:22Spice.
43:23It's just so lovely.
43:25Spiced jeera biscuit pieces made the day before to ensure a firm set and even bake top the cremu.
43:3230 seconds.
43:33You need to Rocher.
43:34The chai masala ice cream is finished with cinnamon and orange caramel.
43:38Is that your new tuile, Jack?
43:40It is, yeah.
43:41It's a mixture of the rupee and the game show.
43:43Oh, lovely.
43:45OK, ready to come up.
43:46We've got to go.
43:47The ice cream's going to go.
43:49Mmm.
43:50Oh, Jack.
43:51It's fabulous.
43:52Look at that.
43:53It's beautiful, isn't it?
43:55Yeah, it's gorgeous.
43:55I'm the guest.
43:57Service, please.
43:59Jack has supplied blindfolds to reference Dev Patel's character escaping being blinded in the movie.
44:06It's also meant to heighten the judge's sense of smell and taste.
44:11I should have picked up the spoon before I put on the blindfold.
44:18When you put on the blindfold, the smells really do get heightened.
44:22It smells amazing.
44:24I've got a big problem with the dish.
44:26You don't need the blindfold because it tastes great.
44:28I love it.
44:29The whole concept and the flavours were really clever.
44:31It came together beautifully.
44:33I love the little new tuile on the top.
44:35I love the way that it has that nod to that spice trail.
44:39It takes us all the way back to India and I love it.
44:42The little warmth of chilli that comes through the chocolate is delicious.
44:45Texturally, it's lovely.
44:47The chai masala ice cream is delicious.
44:49That ice cream's delicious.
44:51That's incredible, chef.
44:52Yeah.
44:52Top, top tier.
44:54Wowza.
44:56I really like the chai masala ice cream.
44:59I'm not a big fan of chocolate orange, personally.
45:01I really love the chew that you get off the chocolate creme.
45:04I think the texture of it is really, really nice.
45:06I love that.
45:07The ice cream's much better this time.
45:09Because I took my blindfold off, I could see how beautiful it looked as well.
45:12I think I like the theatre of it coming in.
45:15I love the infusion of chilli in there.
45:17It's totally a banquet piece.
45:18Ice cream's amazing.
45:19And I'm, like, so happy that it wasn't wearing a blindfold and got to see it.
45:22It was, like, a gorgeous plate of food.
45:24Near perfection, mate.
45:25Honestly.
45:26Incredible.
45:27Spicing's amazing.
45:28It kind of sits on the back of your palate.
45:30It kind of hums.
45:31I think there's lots of different textures going on.
45:33And I think he's sort of, like, met the briefer really well.
45:35Good job, Jack.
45:36Yeah.
45:37Yeah.
45:37Agreed.
45:41Nikita, shout out if you need me, please.
45:42Yeah, I'm honestly all good.
45:45Finally, it's Nikita, and with her shoe buns iced...
45:48You know, my hand's a bit shaky, so it's not quite as neat as always.
45:52..her frozen peanut parfaits are demoulded.
45:56Gosh, I do quite a big dessert, aren't I?
45:58Yeah, just point and shoot where you want us to do and what you want us to do.
46:01I don't think I need you to do anything.
46:02Just help move stuff.
46:03Yeah, just watch.
46:04That's fine.
46:06With admiration.
46:08Admiration, wow.
46:09And our last dish is from Nikita from the central regions of England.
46:13It's called The Beginning of the End,
46:15and it is shoe buns filled with a banana custard
46:17and a chocolate custard served on a frozen peanut parfait,
46:21banana and date sponge, and d'oeil et tuiles.
46:24This dish celebrates Wes Anderson's Grand Budapest Hotel,
46:28starring Ipswich-born Ralph Fiennes,
46:31where his character orders shoe buns to prison from a patisserie.
46:35There was a couple of issues.
46:37There was a bit of raw banana for an ice cream that was in there
46:39that I was a little worried about trying to make so many of them ready
46:43for if it was to get to the banquet.
46:46So what do you have going on in your shoe buns?
46:48So these medium-sized ones have a chocolate custard.
46:52Yeah.
46:52The larger one and the small ones have a banana custard.
46:57Amazing.
47:02Almost there, final push.
47:05Hey Nikita, it looks lovely.
47:08If you can get the flavour profiles right,
47:11who knows?
47:11This one could absolutely be a contender.
47:14I think it's stunning.
47:15You can grab these plates with the thing out.
47:19Goodness.
47:20Ooh!
47:22Nothing, nothing happened.
47:24Everybody moves slowly and carefully.
47:29Each peanut parfait is filled with a banana and date sponge.
47:34Oh, lovely. Look at that.
47:35The shoe bun towers finish the dish.
47:39Straight on the card.
47:40Straight on top of the card, yeah.
47:42So I'll hold it.
47:42I need to angle like that.
47:43There we go.
47:44Go really, really carefully with these.
47:48Service please.
47:49Just be really careful.
47:51Gorgeous.
47:52Really, really still with it.
47:53Yes.
47:53Can't take seriously in that hut.
48:02Stop it.
48:08Aw, isn't that incredible?
48:10That's very, very cute.
48:11It looks exactly like the film.
48:13It's beautiful.
48:13I can't wait to try this.
48:15Shall we get our mates?
48:15Yes, please.
48:16After three.
48:17One, two, three.
48:17Hello chefs!
48:19Woo!
48:20Yes, here they come.
48:24Isn't that pretty?
48:27What do you think, Bill?
48:28I think it's delicious.
48:30I think it's a real accomplishment.
48:31That banana custard is.
48:33Ugh!
48:33I love it so much.
48:34And then I had the chocolate custard, like,
48:35this might be even better.
48:36And with the bit of salty peanut ice cream,
48:39it goes together so nicely.
48:41That is delicious.
48:43Yes.
48:44Everything's been executed really well.
48:45I haven't got such a sweet tooth,
48:47so it's a bit sweet for me.
48:49Yes, it is amazing.
48:50And you start with the banana custard
48:51and then you go to the chocolate custard
48:53and then you go down to the bottom
48:54to this lovely peanut butter ice cream
48:56that's so beautiful and, yes, ethereal and delicate.
49:00It's a real improvement.
49:01It's kind of turned from a cake
49:03into most definitely feeling something like a dessert.
49:06That frozen peanut parfait on the bottom, I think,
49:09is fantastic.
49:10The way that it all balances, it all comes together.
49:12I love it.
49:13I think it's great.
49:14I love the banana custard is fantastic.
49:17The peanut parfait is amazing.
49:19The dating banana sponge is superb.
49:21The textures are great.
49:22It looks beautiful.
49:23Yeah, I think major highlights are the parfait
49:25and the sponge.
49:27Loads and loads of texture on it as well, which I like.
49:29Beautiful shoe.
49:30Yeah, beautiful.
49:31Everything executed perfectly.
49:32Really well done.
49:34Could definitely work at a banquet.
49:36Everything that we're looking for,
49:37it's a great, great pudding.
49:51What another day's incredible cooking from the chefs.
49:54Yeah, every year the standard seems to just get
49:57inch by inch better and better and better
49:59and the desserts today in particular have been so special
50:02because there's been real nods to the savoury notes,
50:05to the salt, to the spice flavour profiles have really shone today.
50:10It's been a great week.
50:11Really good.
50:11For me it's been a real privilege cooking with you all, to be fair.
50:14Same, same.
50:15Everyone is just like...
50:16Absolutely.
50:16I feel like there are chefs today who are not necessarily
50:20that comfortable in pastry, who really have gone away,
50:24drilled down into the detail of their desserts
50:26and delivered something really very high quality.
50:29Yeah, definitely.
50:30I think the dishes have all been very good to do.
50:32What do you think, Phil?
50:34I've just been astonished by the variety and the storytelling.
50:37It feels like we've been on a real journey.
50:39I loved the aspect of narrative and storytelling,
50:43the sophisticated flavours.
50:45It's a little story that unfolds there on the plate.
50:47Who fancies their chances for dessert?
50:48Who wants to get that?
50:49I'd like to get it.
50:50It's so hard to tell.
50:51I mean, there's some real tasty dishes out there.
50:54You're all wonderful chefs and even more wonderful people.
50:57Aww.
50:59For a lot of them it's like Last Chance Saloon.
51:00You can feel that they've given everything,
51:03even the guys that are already on the banquet.
51:05I think there might be two or three dishes
51:08that are very much up there in contention.
51:11This morning there was definitely one
51:12and this afternoon there's possibly one or two.
51:14Right, should we go find out the results?
51:16Yeah, sure.
51:21I think with the changes I've made there's a good chance
51:22of getting my name on the board.
51:24Personal highlights for me, Jack's, Josh's and Corin's dishes.
51:28I still feel like I've got a good chance.
51:30Top three would be Josh, Jack and Nikita.
51:35Tasted some amazing desserts today.
51:37Hopefully mine's up there with the top ones,
51:38but you just never know, do you?
51:39Yeah.
51:40The ice cream wasn't quite where I wanted it to be.
51:43My top three, Josh, Corin and Jack.
51:49Feeling pretty good.
51:50I think the dish's the best I've done it so far.
51:52It went perfectly, I think.
51:54I was really happy with everything that I put out.
51:56Top three for me, Corin, Lawrence and myself actually.
52:00Yeah.
52:01Even though mine's has got a really strong link to the brief,
52:03I don't think it's going to be up there.
52:06My top three would be Kieran, Corin and Jamie.
52:11It was a tough cook.
52:12I'm really happy with the end result.
52:15Top three would have to be Josh, Kieran and Corin.
52:21Hello chefs and welcome to the judges chamber for the last time.
52:26Yeah, today's been another great day of cooking, chefs.
52:29We've thoroughly, thoroughly enjoyed all the food that's come out today.
52:32I've had such a great time and ate such different and wonderful desserts.
52:38All the senses engaged with elements of humour and poetry.
52:43You've all been great.
52:46Well, I'm sure you'll all be glad to hear it is time to reveal the results.
52:51OK.
52:53So in last place today, it is...
52:58...Lawrence.
52:59Lawrence, just the ice cream, the technical difficulties with it,
53:02and that's the thing that let you down today.
53:05Cool.
53:05Thank you, Lance. We'll see you in the kitchen in a minute.
53:07Thanks, Lawrence.
53:10So overall, the experience has been amazing.
53:12You know, it's something I'm never going to forget.
53:14Feels like we've known each other and worked together for, like, much longer than it has been.
53:20Now, in seventh place, it is...
53:24...Josh.
53:25Josh, I loved your dessert.
53:27I thought it was even better than last time.
53:29You really upped the flavours, but the scores today were just so high across the board.
53:33Thank you, Josh. We'll see you in the kitchen.
53:37Hi, mate.
53:37All right, mate?
53:39There you go.
53:40How are you, lad?
53:41You all right?
53:42Wasn't expecting that.
53:43Me neither.
53:44There you go.
53:45Can you do?
53:46OK, so in sixth place, we have...
53:50...Jamie.
53:51This dish was delicious, and the rhubarb flavour coming through was exceptional, and the parking was delicious.
53:56So, well done.
53:57Well done, Chef.
53:59So maybe Corn or Jack will walk through the door next.
54:01That was my top three.
54:03Well, mate, lad.
54:04Right.
54:05How are you?
54:05You?
54:07There's been some real quality cooking from everyone today.
54:09All seven of the chefs put amazing food up.
54:12We're going to jump to fourth place, and so joint fourth place are Jack and Ori.
54:19Both wonderful dishes, both magical.
54:22So, well done, both of you.
54:23Cheers.
54:24Thank you, Josh.
54:25We'll see you back in the kitchen.
54:29All right, boys.
54:30Yeah, yeah.
54:30You guys OK?
54:31Yeah.
54:32The camaraderie between all the chefs and everything like that, it's been good fun.
54:36The competition's been strong all week.
54:37I think everyone's just been so consistent.
54:40I've loved all the food today.
54:41I reckon there's a joint second and a winner.
54:44Well, two of my top three are here.
54:46Corrin was my other choice.
54:49OK, in third place is Corrin.
54:54This dessert is like the best kind of sticky toffee take I've ever had.
54:58And it was absolutely amazing.
55:00I give it a nine.
55:02All the best.
55:03All the best.
55:05Well done, chef.
55:07All right, guys.
55:08All right.
55:10Well done, chef.
55:11Thank you very much.
55:12Thank you very much.
55:12I don't know how they're going to call it.
55:14Very different dishes.
55:15Very different, yeah.
55:17Good luck.
55:17Good luck.
55:19So, that brings us to the two of you, Kieran and Nikita.
55:22How does it feel to be here again?
55:25Yeah, it's tough.
55:26Just as bad this time, I guess.
55:28It does just come down to the points.
55:31And Andy has got the result.
55:34I can tell you now that cooking the dessert at the banquet with a perfect score,
55:41for all tens, is Kieran.
55:55Congratulations.
55:56I thought you had it.
55:57No, I thought you had it, so, OK.
55:59I was ready to walk off.
56:00Well done, chef.
56:01Listen, we absolutely loved it.
56:03I thought it was magic.
56:05That frozen sable is just absolute genius.
56:07The ice cream was just outstanding.
56:10And the tart itself, what a wonderful piece of cookery.
56:13It was just absolutely beautiful.
56:15And Nikita, unbelievable.
56:17For me, I scored it a perfect ten.
56:19They were just both brilliant, brilliant dishes, but just pipped to the post.
56:22Joanne, thank you so much for coming.
56:24We've loved having you here, and we'd love it even more if you would join us at the banquet.
56:28I would love that.
56:29Chefs, congratulations.
56:31Kieran, a well-deserved, brilliant win.
56:33You've worked incredibly hard this week.
56:35Commiserations, Nikita.
56:36Your cooking has been spectacular all week.
56:39Thank you both so much.
56:40Well done, guys.
56:42Brilliant.
56:50That's incredible.
56:51Yeah, insane.
56:53Wasn't expecting that, really, I don't think.
56:54I love that dish.
56:55I really do.
56:56And if it's good enough to go to the banquet, then unbelievable.
56:59I'm on a sugar crash and a winning high, so it's a real rollercoaster of emotions.
57:04Here we go.
57:08All right, can't wait any longer.
57:09Let's go.
57:09Who's got it?
57:10See you at the banquet, guys.
57:11See you there.
57:11Well done, mate.
57:13APPLAUSE
57:16So happy for Kieran.
57:17His dish was phenomenal.
57:19It's tough.
57:22Second all week.
57:24Well, second for the last three days.
57:26It's tough.
57:28I need to get a course to the banquet now.
57:30So close yet so far.
57:32Well done, lad.
57:43Well done.
57:49Well done.
57:51Well done.
57:53Well done.
58:01You've been the most consistent all week.
58:04It's you, Nikita.
58:06Congratulations.
58:06Well done, chef.
58:07Well done.
58:07You did kind of phase one, didn't you?
58:09Yeah.
58:10Good luck.
58:11LAUGHTER
58:13Well done to all of you.
58:15Cheers.
58:15Cheers, everyone.
58:16Cheers, guys.
58:17Tomorrow, the banquet.
58:19Like every good tale, there's always a twist.
58:23We have an unprecedented situation.
58:27We've never found ourselves in this position before.
58:49Well done.
58:50Hey, from here.
58:52Well done.
58:58We have anunion.
58:58Cheers, guys.
58:58Thanks, David.
58:59You're welcome.
59:00Cheers, guys.
59:00Cheers, guys.
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