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00:01Mine's a virgin martini. Shaken, not stirred.
00:11The name's Bond. James Bond.
00:16On His Majesty's service. Silver service.
00:26There are Bond-themed dishes on today's menu, but which of our talented North West chefs will come out on
00:32top?
00:50Bond. Jack Bond. Leonard. Paul Leonard.
00:55Just getting into character, just making sure I'm ready.
00:58Let's kneel to there. All the best, man. All the best.
01:03Jack and Paul are well-matched rivals. Both have Michelin-starred restaurants in the Lake District
01:08and both have dishes inspired by James Bond and northern legends Wallace and Gromit.
01:15I feel like a right bunch of chickens.
01:18Their movie-themed dishes have already been scored out of ten
01:22by mentor chefs Lisa Goodwin-Allen and Akhtar Islam.
01:26I thought your storytelling was awesome.
01:29Jack was consistent, scoring eights across the board, but he made some basic mistakes.
01:35Coffee? No.
01:37No chips. I'm just going to have to serve them. I don't have any other choice.
01:40This year I've practised more than ever. I've gone over things, I've rewritten recipes
01:43and hopefully I've got the winning combination.
01:45Paul's dessert was a disaster.
01:48You need to rethink the overall construction.
01:51But his main course went down a storm and scored a nine and could do even better this time
01:57if he nails the cooking of his chicken.
01:59Back home I've got my wife and my two girls. I'm sure we'll be cheering us on and hopefully today
02:04we can do them proud.
02:06Today's winner will have the highest total after their menus are scored by chefs Tom and Lorna and new judge
02:13Phil Wang, as well as a guest responsible for casting some of the movie industry's biggest stars.
02:20Good morning chefs.
02:23Good morning.
02:23Welcome to Judges Day. You've been here before Jack.
02:26Yeah, the panic has set in a little bit earlier this time.
02:28I guess the main thing to remember about Judges Day is that your slate is wiped completely clean and you
02:35have brand new pallets to impress.
02:37Yes, I wish you both all the luck in the world. Godspeed.
02:42Thank you very much. Thank you chefs.
02:44They're getting ahead with some of their more time-consuming jobs. Jack's filleting his sea bass for his fish course.
02:51They need to dry the skin out as much as possible. The skin's not dry then it sticks to the
02:56barbecue then I don't get crispy skin and it sort of affects the whole dish.
03:00Paul having finished just behind Jack yesterday is not hanging around. He's already cooked his hispy cabbages and is rolling
03:07them into a balleteen for his starter.
03:11Be chill for long enough. You get a little bit tighter and look a lot nicer. And eat a lot
03:16nicer, a bit denser as well.
03:18So do you find it a bit intimidating that you're going to be cooking for Tom?
03:21Everything this week's been intimidating, Matt, but it just tops it off at the end, doesn't it?
03:26Someone like that, the experience in and out of a great brick menu is mad. I'm scared.
03:30I'm scared. Yeah, I mean, scared too.
03:36Our head judge is Tom Kerridge. He's a double banquet winner and he runs the only two Michelin-starred pub
03:42in the UK, as well as an impressive list of other eateries.
03:47What I'm looking for is the same that I look for year on year and it is great food cooked
03:53beautifully, a wonderful representation of the area and the region that they're from with ingredients that absolutely sing.
04:00And then I look forward to the exciting bits and bobs that go with the theme.
04:04Joining Tom in the judging chamber will be the only woman with a Michelin star in Scotland, Lorna McNeil.
04:12We have a roasted Islay Sky Langacine and a smoked bisque.
04:15Make it rain!
04:18And our brand new judge, a self-confessed glutton who was so desperate for the most prestigious food judging job
04:25on TV that he wrestled Ed Gamble for it, is stand-up comedian Phil Wang.
04:32Obviously, I'm a new judge. This series taking over from Ed Gamble. This is his locker. He's left some stuff
04:38in here.
04:40Ed's actually bald. People don't know that. Secret of TV.
04:44Well, he's certainly going to be big shoes to fill. Budget cuts, so this is actually my dressing room. See
04:51you in a bit.
04:53Jack's also tweaking one of the accompaniments to his main course.
04:57I'm almost going to make Parmesan emulsion, but instead of using Parmesan, I'll use Wensleydell.
05:03And that's going to go over the chips.
05:06Paul scored a disappointing six for his dessert yesterday and was criticised for not tempering his white chocolate, so he's
05:13putting that right.
05:15So, as soon as I've got this done, I come in there. Not relaxed, but chill out. It certainly makes
05:21me feel a bit better.
05:24Hello, sir.
05:25All right, mate? How are you? Yes! Oh, great. How are you?
05:27I am all right.
05:28I've had an excellent week because all four chefs were excellent. The two have triumphed, are particularly excellent, let me
05:36put it that way.
05:37What about the brief? Some really good punning, actually. I've got to say that you shall not bass.
05:43The Lord of the Rings, yeah, got that one. We came on holiday by mistake.
05:46I've done that before.
05:49That's with Neil and I.
05:50There's a cracking beef grommet, that is cracking beef as well.
05:53Finishing at the bottom, shaken, not stirred. No, I know where we're going with that.
05:56And, of course, Tom, we've got a new pallet in the judges' chamber.
05:59We have, yes. So, wang!
06:01Whole new energy. Looking forward to it very much.
06:04Brave new world.
06:06Jack's preparing the Delica Pumpkin, which is the star of his starter.
06:11I'm going to break this down a little bit more than last time, because I want it to cook a
06:15little bit quicker.
06:16I'll take a bit more of the char flavour throughout the actual hummus.
06:23So, I've just put the cabbages into a freezer in an ice bath just to get them as cold as
06:28possible, as fast as possible.
06:31Hey, Tom. Hey, Lorna. Hey.
06:34Hi, Tom.
06:35Welcome to the judging chamber.
06:36It's a pleasure to be here. It's a privilege. I'm really excited.
06:39The qualifications that bring you to this table.
06:42I'm a huge foodie. I grew up in Malaysia, which is a big food country.
06:46Big flavours, a real passion for food.
06:50This idea that every meal should be an occasion, should be an event, should be a triumph.
06:55Well, that's exactly what Great British Menu is.
06:57Every dish is an event, is an occasion, should be something very, very special.
07:02Have you had much info from Andy at all?
07:04It's been a very solid and strong week. I think there's been some good scores.
07:09No tens.
07:13Both chefs are now working on their canapes. Jack starts with a black garlic chutney.
07:20I'm really not happy with the canapes the first time around, so with this one, I'm going to make sure
07:25it's a little bit more acidic.
07:27I'm going to put more of it on and less waffle.
07:31Meanwhile, Paul is preparing beef.
07:34So, we're using fillet. It's been there for about 52 days.
07:38I'm just going to make that little dressing that we made in the week.
07:43Any changes to a canapes, Jack?
07:44Yeah. I'm going to make it smaller and a little bit softer.
07:48I felt last time it was just a bit too crunchy and it dried out too much.
07:53Yeah, really?
07:54And Paul's assembling his beef tartare mix.
07:57We'll just season it, just so I can get it set.
08:00When it comes to service time, it makes life a touch easier.
08:04And we really need that today.
08:22Thank you very much.
08:33Thank you very much.
08:33It's exciting to be here.
08:35It's going to be a long day of eating.
08:37Jolly good.
08:38Really excited to be celebrating movies this year as well, which I know you've played a massive part in, so...
08:44I have. I've been doing it a long time.
08:46So what is the actual role of a casting director then?
08:50Well, you basically are there to fulfil the director's vision.
08:55Very often the director won't have a clue who they want and leave it entirely up to you, which is
09:02also quite a responsibility, I have to say.
09:04Getting Daniel Craig across the line was quite something because he was not a popular choice at all at the
09:11beginning.
09:12The press were incredibly negative about him and I think he was determined to prove everybody wrong.
09:19And I think he achieved that.
09:22Yeah, I think he was a phenomenal Bond.
09:29All right, chefs, you have four minutes to the pass.
09:32Yep, thank you, Andy.
09:34Keep checking in with each other.
09:35Make sure you're both ready to come up at the same time.
09:38Jack adds pine nut butter to his black garlic chutney-topped waffle, then pickled, fried and roasted hen-of-the
09:46-woods mushrooms.
09:47While Paul positions his beef tartare with sour cream dressing onto potato rurshti before garnishing with oxalis.
09:56It's your last minute, chefs.
10:04Yum, they look great, guys.
10:06Service, please.
10:08Thank you very much.
10:08Somebody grab your other door for me.
10:10Absolutely.
10:14First one's out.
10:16It is definitely light camera action.
10:29Two canapes here, Debbie.
10:31One is an English rye waffle with black garlic chutney, pine nut butter, hen-of-the-woods variation.
10:37Chin-chin.
10:41What does hen-of-the-woods variations mean?
10:44Hen-of-the-woods is a mushroom.
10:46Ah.
10:46Feels like there's some dried and some kind of like semi-cooked.
10:50Yeah.
10:50And that black garlic as well.
10:53The chutney comes through quite nicely.
10:55What's your thought on the waffle?
10:56It tastes a bit stale from once of you.
10:58It's quite thick.
11:00Yeah.
11:00It did take a while to chew.
11:02It was in my mouth for a long time.
11:03Yeah.
11:04Yeah.
11:04The variations of the hen-of-the-woods, I don't think there was enough variation in it.
11:08Yeah.
11:08Shall we get on to the next one?
11:10The potato rossi with beef tartare, sour cream and caviar.
11:16I think I need a bigger mouth.
11:18No, I like that.
11:20Maybe a touch over-seasoned.
11:22Yeah.
11:23A bit high, I would say, for sure.
11:24Yeah, getting a bit salty.
11:25A bit salty, but it was soft in the middle, crispy on the outside, the caviar comes through.
11:31I think I could have done without the caviar, actually. I think it would have been nicer.
11:35That is a sentence I never thought I'd hear.
11:37Yeah.
11:40Well, look, we have to lift up whichever one we think we would go for and have again.
11:47Pick up our favourite.
11:48Yeah.
11:49It's a resounding vote for caviar.
11:50Caviar wins.
11:51Who'd have thought?
11:56A unanimous win for Paul, who is up next with his starter.
12:00Having sliced his hispy cabbage balleteens, he bastes them with an onion glaze.
12:07So these have just been charred on the barbecue, so I just want to get a little bit more flavour
12:11in there.
12:13It's a lot more sticky, a lot more caramelised on these guys now.
12:16So it's going to help me get the table flavour a little bit more.
12:19Paul also finishes his onion sauce, which Lisa liked, but said he shouldn't aerate.
12:25It's not going to be as airy as it was in the week, but we're still going to put a
12:29little bit more body behind it, so hopefully it carries through a touch more.
12:33So, Paul, are you going to be ready for your starter?
12:35Yeah, it's looking alright, mate.
12:36Cabbage is better than it was in the week.
12:38It's got real nice glows to it.
12:39Onion sauce is a touch tighter.
12:40Sounds like you're onto a winner, Chief.
12:44Don't know if I'm surviving, mate. Surviving.
12:46So the first starter that's coming into the room is called Cracking Cabbage Gromit.
12:51And it's hispy cabbage cooked in seaweed stock on a bed of rye grains with grilled raw brassicas and fermented
12:57onion sauce.
12:59And it's inspired by press and born Nick Park.
13:02The dish celebrates his film, Wallace and Gromit, The Curse of the Were-Rabbit.
13:07Cabbage is a starter.
13:09All the starters this year, again, have to be plant-based.
13:11Ah, I was going to say, where's the cheese?
13:15I like cabbage.
13:17I like those farty flavours, apparently, so...
13:21Well, that's a good start to the day.
13:23Got to start with a fart.
13:25That's my family motto.
13:28Paul, you have five minutes to the pass, Chef.
13:31Thank you, Andy.
13:31Cabbage looks amazing. Look at that.
13:33A little bit more umptuous, hopefully.
13:35Yeah, yeah. Sex it up.
13:37Right, Matt, so we're going to get a little bit of salsa verde in the bottom, please.
13:42Rye grains.
13:43Can you just flatten them out for me, please?
13:46One minute left.
13:47Yeah, Rick.
13:48Glazed hispy cabbage is next.
13:51Topped with charred kale leaves and pickled walnut ketchup.
13:55Make sure you get it exactly as you want it, yes?
13:58Yes, Rick.
13:59I don't want me to put char up.
14:00Just round the side, please, mate.
14:01Yeah.
14:01The fermented onion sauce finishes the dish, which is nestled into Paul's mum's hand-knitted cabbage leaves.
14:10Service, please.
14:26Wowee.
14:27That's beautiful.
14:28Mmm.
14:29It's knitted.
14:30Oh, I love this.
14:32And these lovely knitted cabbage leaves are fantastic.
14:45Come on then, Phil.
14:46First day in here.
14:47Yeah.
14:47What do you think?
14:48It's a good start.
14:49I absolutely love that.
14:50I thought it was delicious.
14:51I love hispy cabbage.
14:52I think it's done beautifully.
14:53Lovely char.
14:55I think that fermented onion sauce and the little pickle-y base.
14:58Just brought a little acidity that cut through the whole thing.
15:00Yeah.
15:02Look forward to farting that out later on.
15:05What about you, Demi?
15:06It was crispy and it was definitely tasty.
15:09I enjoyed that.
15:10I do find the actual hispy cabbage and all the bits in there just a bit too sweet.
15:15100% agree with you there.
15:16I love how it's presented.
15:17I think it's really good fun.
15:18But I think it lacks a savouriness, a crispiness.
15:22There's a bit of texture that's missing in it.
15:23I wonder sometimes, do we all have different taste buds?
15:26Because I didn't really get that sweetness.
15:28I mean, cabbage is a bit sweet anyway, isn't it?
15:31Yeah.
15:31Yeah.
15:32I wasn't bothered by the sweetness either.
15:33You're being a bit harsh.
15:36That's me not getting the next bond then.
15:37Yeah.
15:42Jack's up next, but he's suffered a setback.
15:45He's badly cut his finger, but he's determined not to let it knock him off course
15:49and prepares pumpkin crumpets for his starter.
15:54These crumpets are looking good.
15:55They're looking like they're coming up.
15:56They're going to be super fluffy.
15:57If I can get them like I did for Chef Lisa Allen, then they'll be all great.
16:02So this dish is called Bruce Wayne's Breakfast.
16:04It's pumpkin hummus, pumpkin crumpets, pumpkin seed miso spread,
16:10pecan, maple and shiitake tea.
16:12The superhero blockbuster the Batman used the city of Liverpool
16:15to recreate the iconic Gotham cityscape.
16:18Nice.
16:19I'm a big Batman fan.
16:20This is living a dream for me.
16:21Can we open the letter?
16:22Oh, yes, to the Batman.
16:23Is it going to be a riddle from the Riddler?
16:26Oh, it's a ransom note.
16:29Yeah, it's the description of the dish.
16:31Jack's happy with his shiitake tea, but the crumpets are another matter.
16:37These .
16:38They're not light.
16:40They're not.
16:40Nothing's changed.
16:41I don't understand.
16:42I don't know what to do.
16:45Just going to try and dry them out, I suppose.
16:50And that's not all.
16:51He's mistakenly added a highly spiced pumpkin oil to his miso spread.
16:57It's getting spread on a crumpet that's basically raw.
17:00So, ha!
17:02They won't like it.
17:04Have you ever cast a superhero movie?
17:07Superman 2 and 3.
17:09Wowee!
17:10How did you get into the movie with Christopher Reeve?
17:12Mm-hm.
17:12That was my very first job on my own was Superman 2.
17:16It was a great start, I have to say.
17:17Debbie, how did you get into it in the first place?
17:20My mum took me to the cinema when I was five and that was it.
17:24I was hooked from then on.
17:26I kind of knew that that was the world I wanted to work in.
17:29I would scour the newspaper every day to see what jobs were going.
17:32There was one line in the Evening Standard that said,
17:35theatre seeks secretary, failed the first interview,
17:39which was with the theatre manager.
17:41And she said, oh, but the casting director's looking for somebody.
17:44So, I thought, well, I'll go and say hello.
17:46And I sat in this room and I just knew I was in the right place.
17:50And that was that.
17:56Jack, you all right, darling?
17:57Yeah, just some days are on your day, you know.
17:59You're having a bit of a mare.
18:00Er, yeah.
18:01How are your crumpets?
18:02Er, rubbish.
18:03I don't want to not serve them because otherwise...
18:05No, you just get them out there, don't you?
18:07Yeah, so they're just drying out
18:08because they're just a bit doughy and flat and heavy.
18:11And what else has happened?
18:13Spiced pumpkin oil has gone into my miso,
18:14so I'm just trying to bulk it out now.
18:16Oh.
18:16With some pumpkin seeds, so it's not so spicy.
18:18So it's not too, so you're just trying to rebalance it a bit.
18:20Yeah.
18:21Don't let it throw you, darling.
18:22You're going to be fine.
18:26You have two minutes to the pass as well, Jack,
18:29but if you need an extra minute, just take it, chef, yes?
18:31Yep.
18:32Thank you, Andy.
18:33First into the bowl is the pumpkin hummus topped with pecans
18:36and shaved pumpkin.
18:38You can just pull these with a pair of tweezers just together
18:41and get them back into a circle.
18:43That's right.
18:43Just so you can keep track, you're due now,
18:45so you're going into extra time.
18:47Take the time that you need, though, Jack.
18:48Thank you, Andy.
18:49Jack dusts each dish with a Leek Ash Batman logo.
18:53That looks rubbish now.
18:56And the dish is served along with the shiitake tea
18:59and the pesky crumpets and miso butter.
19:03Lovely.
19:04And only two minutes late.
19:05I think that's pretty good, considering what you've just been through.
19:08Are we ready, Jack?
19:10As ready as we'll ever be, so service, please.
19:12Yes.
19:12Come and grab the dulce.
19:14Absolutely.
19:25Wowee.
19:26Intriguing.
19:26Tea, mate.
19:27Yes, please.
19:27Love some.
19:28Ah, yes, this is the mushroom tea.
19:33Mmm.
19:33Very strong.
19:34Oh.
19:44Wow, flavour-wise, it's proper punchy.
19:46It's kind of like a brutal assault of savoury, salty...
19:50It's like being kicked in the face by Batman.
19:52It is.
19:52But with flavour.
19:52Yeah, yeah, yeah.
19:54But...
19:55I mean, I'll go first with the but.
19:57The crumpet is a little doughy.
20:00It's not quite aerated enough.
20:02The miso spread is a bit gritty.
20:05Is that a word?
20:06Yeah.
20:07Well, it's a word.
20:08Is it the word, yeah?
20:10I feel myself being quite excited about this dish,
20:13but still...
20:15There's still work to do on it.
20:16I think these two elements here for me are very good.
20:19I have got some.
20:19There's a vinegar reduction or something in here.
20:22I think that's really bringing out acidity in it.
20:24The textures are the nuts and the little sweetness,
20:27and I like the spice, and I think that this is...
20:29And the flavour of the shiitake tea is great.
20:31So I think these two are actually very good.
20:33Yeah.
20:33I just think that the miso spread's too salty
20:35and the crumpets are doughy.
20:36The shiitake tea, I think, is really, really nice.
20:38Oh, that's delicious, yeah.
20:39The tea's really great.
20:40Mmm.
20:41About the best bit about it, I think.
20:43Who knew?
20:44Shiitake tea.
20:44Don't even talk to me until I've had my shiitake tea.
20:51Paul's on to his fish course, and the star is Dover sole.
20:56I really need to get this fish stuffed,
20:58otherwise I'm in trouble.
21:00He tops the fillets with Dover sole mousse
21:02before lightly dusting with protein glue
21:05to secure another fillet on top.
21:08Stan's sole, you got an eight?
21:09I got an eight, yeah.
21:11I'm making a lovely Dover sole, which is stuffed with Dover sole.
21:14Is this your protein glue?
21:15This is just a little bit of glue.
21:17One of the pieces of feedback I know from Actar
21:19was that there was a bit too much.
21:21I went a little bit over on it to make sure it stuck.
21:24Just buckles and braces.
21:25Yeah, yeah.
21:25I've been a little bit more cautious with a protein glue.
21:28Yeah.
21:29What other feedback did Actar give you?
21:30So the seaweed jam, I had a bit of a mare with it, to be honest.
21:33I bought some kelp, which was a bit tough.
21:35Right.
21:36So I try and get the same vibe with it.
21:37I've changed it to sea lettuce, so I'm going to blend that
21:40and see how we get on with that.
21:41I'm assuming you're looking for those other two points here, Paul.
21:44100%.
21:45100%.
21:45We want the ten.
21:46Did you hear that?
21:49I'm just going to give a fish a little bit less.
21:50Less time now.
21:52I just want to get that texture a little bit better.
21:54Seaweed jams on reducing.
21:56And then the sauce is on.
21:58Our first fish course is called Stan's sole.
22:01Steamed Dover sole stuffed with fish mousse giroles, sea herbs,
22:06buttered greens, pickled kohlrabi and seaweed jam,
22:09served with a smoked shellfish sauce.
22:12This is inspired by Stan Laurel from Olverston,
22:14who is one half of the comic acting duo Laurel and Hardy.
22:17The dish references are seen in Bonnie Scotland from 1935,
22:20where Stan cooks fish over a candle using bed springs.
22:24Isn't that how you always cook it?
22:27I remember as a kid, I used to watch those black and white movies
22:30again and again and again.
22:31It used to make me laugh out loud, cry with laughter.
22:35I never saw much.
22:35It was before my time.
22:37Unlike you, Tom.
22:40I wasn't quite around 1935.
22:48That's the seaweed jam made with sea lettuce.
22:51You have four minutes to the pass, Chef.
22:53Yes, sweet.
22:54How's the croissant, Paul?
22:56Yeah, she's all right.
22:57She feels a bit more delicate.
22:59Pickled kohlrabi is added, followed by giroles and sea aster.
23:05So you're at time, Chef.
23:06You are due on the pass now.
23:08Take the extra two minutes.
23:09Is that what you need?
23:10One minute, please, Andy.
23:11OK.
23:11The dish is served with a shellfish sauce
23:14and, for Tom, a smoked tomato sauce.
23:18The finished plates are painstakingly tucked up in bed
23:21in honour of the Laurel and Hardy film.
23:25Who knew putting a piece of salt to bed was so tricky exactly?
23:28That's why it doesn't get done often, I think.
23:29Yeah.
23:30You ready, Chef?
23:31Yeah, we.
23:32Let's get it out of here.
23:33Service, please.
23:37Ooh.
23:39Special effects have been at work.
23:42Oh, wow.
23:43It's a bed.
23:44Ah, look at the springs.
23:46I just realised how funny.
24:00Well, I'm afraid to say it's a nul point for me.
24:04Oh, really?
24:05How come?
24:05The fish didn't taste as if it had been cooked, really.
24:08It was kind of tough.
24:08It was all a bit one-note, maybe, flavour-wise.
24:12It was just kind of like a salty sea taste throughout.
24:15I really like it.
24:16If I'm honest, I think it's really tasty.
24:17I do think the temperature could be looked at on it, to be hotter.
24:21I thought the little pickled discs of the kohlrabi were really nice.
24:23I thought the saline flavour was good.
24:26Yeah.
24:26I enjoyed it.
24:27I love the presentation.
24:28The piece of fish, I think, is beautifully cooked.
24:30Now, Dover sole is quite a meaty fish.
24:33However, there's big issues with temperature.
24:36For me, everything is too cold.
24:39It makes it feel that it is raw.
24:42It's a cold-water fish that feels like it's still in cold water.
24:46Also, is anyone else really nervous about getting sauce on the upholstery?
24:49It is difficult to eat from.
24:51That is a good point.
24:52And when was the last time you had Dover sole in bed?
24:54Oh, well, that's now you're asking.
25:00Jack's drawing a line under his starter course
25:02and is now focused on fish.
25:06I've got to get rid of that out of my head, that last course,
25:08and win the next three, you know.
25:11We've got to make sure the fish is perfect and get back on track.
25:15He's preparing the barbecue to cook his bass,
25:18which has the title role in his dish.
25:21You shall not bass.
25:24Yeah.
25:25I love this.
25:27Brilliant inspiration, Sir Ian McKellen.
25:29How did you do with scoring with this? You got an eight.
25:31The sauce, too intense, too powerful.
25:33It was a lot happening.
25:34I've taken the caviar out.
25:35Yes.
25:35To reduce the fat level in there.
25:37I feel like your energy's shifted from a little bit of a panic.
25:40Just keep reaching for that, you know, BAFTA.
25:42Let's get it, babe.
25:43Absolutely.
25:44Let's get it.
25:44Yeah.
25:46The grill's gone super hot, which is great,
25:48so I've got a nice little crackle going on there.
25:51The second fish course is called You Shall Not Bass,
25:56and it's barbecue bass, charred leeks with smoked almonds,
26:00smoked sauce finished with lily putt capers,
26:03lemongrass oil and pickled trout roe.
26:07And it's a celebration of actor Sir Ian McKellen,
26:10who's from Burnley, who played Gandalf in Lord of the Rings.
26:14Fan of Lord of the Rings?
26:15Big time.
26:16Fan of sea bass?
26:17Not as much as, like, Lord of the Rings,
26:19but maybe this will change that.
26:21Mine's definitely the other way round.
26:22Really, you prefer bass to...
26:24Lord of the Rings?
26:25To Tolkien?
26:26Yeah.
26:26There's so many iconic moments.
26:27Yeah, crispy skin, beautifully cooked.
26:30You're still talking about the bass?
26:31Oh, yeah, sorry.
26:35It's got a blister on it, which is what I want.
26:36I want the smokiness to not only come from the fish and the sauce.
26:40I want it to come from that. It's quite important.
26:44Barbecued leeks are plated, followed by toasted almonds.
26:48Quite disappointed with the start, to be honest,
26:50but I can't have my son see that.
26:53You just give up, you know?
26:54You've got a push, man.
26:58You have five minutes to the pass.
27:01Might be a little bit early.
27:03Okay.
27:03Happy with your fish?
27:05I am, yeah.
27:06The fish is served on hot rocks,
27:08accompanied by the new reworked smoke sauce.
27:12You ready?
27:13Service, please.
27:13No, please.
27:15Hopefully cast some spells my way.
27:17Yes.
27:20How are we?
27:22Did you do that with that?
27:23Do it again.
27:25It's still going.
27:26It's still going.
27:26Lorna, are you all right, mate?
27:28That cabbage is working.
27:37The visual, the noise, the excitement.
27:40Lorna's smoky under table.
27:42Loved it.
27:44Bass is back on the menu, boys.
27:46Yes.
27:53Well, if this is a fair reflection of the Lord of the Rings movie,
27:56I might have to go back and revisit it.
27:58This is delicious.
28:00I agree.
28:01It really is nice.
28:02The fish, the fish, the way it's cooked, I think, is beautiful.
28:04That kind of, like, crispy skin, the char from it being cooked
28:07kind of on coals and barbecue.
28:09See the sauce?
28:10It's got that warm in there.
28:11It almost feels like you're sitting round a fire.
28:13You're for Sam and Frodo camping.
28:15You know?
28:16Sam and Frodo.
28:17She's the one with the big feet.
28:19The big feet.
28:19The big feet.
28:20Yeah, I remember them.
28:21I really, really enjoyed that.
28:23For me, the fish tasted really delicious, very nicely cooked,
28:27and all the flavours underneath which I thought I wouldn't like.
28:30Indeed, I have liked very much.
28:32The wizard stood firm on the bridge,
28:35the pure white light of his staff glowing.
28:37He would not let the fellowship succumb to the flame.
28:40You shall not pass!
28:44What do you think, Debbie, to get the part?
28:47Erm...
28:49You'll call me.
28:50You'll call me.
28:51I'll call you, yeah.
28:55Jack will be serving his main course first
28:57and get straight on with parboiling his chips
29:00which proved to be his Achilles heel
29:02when he overcooked them for Lisa.
29:05I'm going a little bit bigger on the chips
29:07just so I can get them a little bit fluffier on the inside.
29:15Meanwhile, Paul is preparing the potato element
29:18of his main course too.
29:23So the lady who cast Daniel Craig,
29:25who we're both celebrating today,
29:27is obviously sat in with judges.
29:28Jamie, how do you feel about that?
29:29Nervous, but it's also an opportunity, isn't it,
29:31to get on a film?
29:33Could have got a chance.
29:34Daniel Craig, for me, was one of my favourite Bonds.
29:36A northern Bond.
29:38That's what we like.
29:39Maybe one with a slight Liverpool accent
29:41who lives in the Lake District.
29:43Halfway mark already.
29:45It's gone quick.
29:46It's gone really fast, hasn't it?
29:48How are you, Debbie?
29:48Well, yes, I'm full already.
29:51There's a lot more food to come,
29:52so we'll just have to pace you through this next bit.
29:54Hello, Mr Kerridge.
29:55How are you, sir?
29:56Do you know what?
29:56There's been some really good,
29:59technical, strong cookery.
30:01One fish course I thought was magic.
30:02Mr White, how have you found the first half?
30:05I've had worse starts of the day.
30:07Of course.
30:08Oh, yeah.
30:08Really?
30:08It's been pretty sensational.
30:10Lorna, how's the storytelling?
30:12I think you can definitely visualise what they're visualising.
30:14I think there's definitely strong chefs,
30:16because I think the food cookery has been great.
30:18That's big chat coming from Lorna McNeil, let me tell you.
30:21Debbie, have you enjoyed the food?
30:23My tastes tend to be rather simple,
30:26so this is quite a kind of assault on the senses, shall we say.
30:30Quite a cacophony happening.
30:31It is, but enjoyable nonetheless.
30:33So far, so good, I would say.
30:35So far, so good.
30:36The role that you play in bringing these wonderful movies
30:39that we're celebrating to life,
30:40I feel like it's a role that was perhaps underappreciated in the past
30:44but is now finally getting its due.
30:46You hit the nail on the head.
30:48It's getting slightly better.
30:50This year will be the first time a casting director will receive an Oscar.
30:54Oh!
30:55And that is a real milestone,
30:57because then it's like you have earned your place at the top table,
31:00which I've always felt that we should have had.
31:02So, there's a second half to come.
31:04More beautiful food.
31:06I hope you enjoy part two.
31:09Thank you very much.
31:12Main courses are underway and as Paul builds his boulanger potatoes,
31:17Jack starts cooking his beef fillet
31:20and is also attempting to amp up the flavour in his beef fat carrots
31:24to address one of Lisa's criticisms.
31:28So, I'm just searing the carrot now to give it a bit more flavour.
31:31It's also going to give it a little bit more of a texture change as well.
31:35Cracking beef, Bromit.
31:37Yes.
31:37Now, you scored an eight for this dish.
31:39I did, yeah.
31:39Tell me about Lisa's feedback for you.
31:41She mentioned about the Wensleydale
31:42and it was a concern of mine at the start
31:44that Wensleydale cheese doesn't really melt,
31:46but I can't do a Walss and Gromit themed...
31:48Without using Wensleydale.
31:49Yeah.
31:50So, what I've done is I've made Caesar dressing,
31:52but instead of using Parmesan, I've used Wensleydale.
31:54So, that's going to go over the chips.
31:56Which was another issue.
31:57They were over last time.
31:58Yeah.
31:58It was very disappointing.
32:00You want to give Tom Perry's good chips, that's for sure.
32:01Yeah.
32:01Big Fat Ten would be nice, wouldn't it?
32:03Oh, I'd go away, I'd be.
32:04Big Fat...
32:04Chick Fat Ten.
32:06Who would you choose as the next James Bond now?
32:08There's loads of actors who I think could do it.
32:10All through the time that I've worked on it,
32:13anybody who you ever read about in the press
32:15is never who is going to get it.
32:18Ah.
32:19I doubt it will be any of the ones that are being touted around
32:22at the moment.
32:23Oh, interesting.
32:23They're not usually the people who you are pursuing at that time.
32:27There might be a reason why Ed Gamble isn't here anymore.
32:34I think I'm attached by a piece of string to my fryer.
32:37I keep going back to it.
32:39They haven't changed colouring on super dark yet,
32:41which is really good news.
32:43So, yeah, it's looking better.
32:46He tops his seared beef fat carrots with pulled beef cheeks.
32:51Pretty luxurious.
32:52I've added some fresh mustard into it as well.
32:54Super rich, so I'm not putting too much on.
32:59I feel like I'm back in the lab.
33:00I studied engineering, as you can tell from my face, Lorna.
33:04So, you wrap it around there and tighten.
33:06And this, I'm guessing, goes there.
33:08And close the circuit.
33:11Finally...
33:11Wahey!
33:13And the banquet light is lit up.
33:15Our first main course of the day is called Cracking Beef Gromit,
33:19and it's a beef fillet with a beef fat carrot with beef cheek,
33:22beef fat chips with Wednesdaydale cheese
33:24and beef sauce finished with ox tongue and bone marrow,
33:28with sides of chargrilled courgette and braised hispy cabbage.
33:31Again, inspired by Nick Park,
33:33filmmaker and animator from Preston, Lancashire.
33:36My head's too big.
33:37Join in the fun.
33:38You don't mess with perfection.
33:39I've got to be honest, it suits you, mate.
33:40It really does, actually.
33:41Yeah, it brings out your eyes.
33:45Jack assembles his courgette salad,
33:47layering the charred ribbons on top of courgette puree
33:50with diced courgette and mint.
33:55Okie dokie, that's six minutes till Cracking Beef Gromit
33:59needs to hit this path, Jack.
34:00Yep.
34:02How are the chips?
34:02Oh, they're a good colour.
34:04Yeah, a lot better.
34:05Much nicer colour.
34:06Make sure you leave some of those behind.
34:08Just to test.
34:09Yeah.
34:10Just to test, just to test.
34:11The chips, just drop them one last time.
34:14Yeah.
34:15Strain them off.
34:18Season it, Jack.
34:20Little bit.
34:21Two minutes to the pasture.
34:22Yeah.
34:23Is that your Wednesdaydale sauce?
34:25It is, yes.
34:25Oh, look at that.
34:25The Wednesdaydale style sauce.
34:27Looks very inviting.
34:29The beef is plated and the dish is served with the courgette salad,
34:33chips and braised hispy cabbage.
34:36Oh, that looks so good.
34:38Service, please.
34:46The Banquet-O-Matic.
34:48Belted Galloway.
34:49Handsome, isn't it?
34:50Lovely eyes.
34:51I don't think we're eating the eyes.
34:52Ah.
35:00Delicious chips.
35:02Mmm.
35:04Very crunchy.
35:04Very crunchy on the outside and very soft inside.
35:07They're proper, like, beef fat chips.
35:09Yeah.
35:10Go on then, Lorna.
35:10What do you think?
35:11I really love the chips and the chips are great.
35:13I think the beef actually tastes really nice for being that kind of leaner fillet cut.
35:16It does taste very nice.
35:17I just don't know if it excites me that much, to be honest with you.
35:20The beef fat chips, I think, are an absolute triumph, flavour-wise.
35:24I think they're a little fatty.
35:26The beef fillet is fantastic.
35:27The sauce I've spilt all over the table is magic.
35:30The carrot is delicious.
35:31The cheek is fantastic.
35:33I'm not quite sure about the courgette salad.
35:35The cabbage is better than the salad, I think.
35:37I quite like that the chips are really fatty because the beef itself is so lean.
35:41It kind of complements it in that way.
35:43Yep.
35:44And the Wensleydale sauce, I thought the cheese sauce would be too rich.
35:50But because it's got that tang, it does balance out quite nicely, I think, with the meat.
35:54I'm not sure what the vinegar emulsion is for.
35:57I'm sure in your engineering degree there would have been many a times you've put something together and it hasn't
36:02quite worked.
36:02Is that right?
36:03How did you know that?
36:05Is it because I have a Korean comedy now?
36:11It's Paul's main course next.
36:13He coats the chicken crown in chicken fat, butter, truffle, lemon and herbs before roasting.
36:21So I'm just going to cook the chicken at a slightly lower temperature, just after Lisa's suggestion, which will take
36:28slightly longer.
36:29But hopefully it doesn't have that little bit of dryness on the outside that Lisa didn't like.
36:34So just listening to her feedback.
36:36He pan roast cauliflower florets in curry powder.
36:40Hey, Paul.
36:41Hey, Andy.
36:42Look at that collie.
36:43Beautiful.
36:44You scored a nine for this.
36:45Yes, right away, to be honest.
36:46That was pretty great.
36:47Lisa had a couple of little hints, didn't she?
36:50Yeah, I rushed the chicken a little bit last time and Lisa said it sort of like was a touch
36:54dry over resting on the side.
36:55So I'm going to lower temperature on that.
36:57Yeah.
36:57And then just finish it with a blast.
36:59Cheese fondue is going round with cauliflower.
37:00And that gorgeous crispy chicken skin on top of the cauliflower, that's still there, right?
37:04I've changed that to the carrots.
37:06Because I thought it was maybe a little bit lost because you had to dig deep into a cauliflower.
37:10Because the carrots are in smoked chicken fat like a Camberwell carrot from a film.
37:14That's a great idea.
37:15I've just put that on there with some crispy sage in there.
37:17So as long as I've still got the crispy cheese in there.
37:19I promise you it's still there.
37:19OK, you're fine.
37:20I'll do that to you.
37:23So this next dish is called We Came On Holiday By Mistake.
37:26It consists of roast chicken based in brown butter,
37:29confit thigh, peas, baby leeks and a pea puree,
37:33Boulanger potatoes, confit carrots with a crispy chicken skin,
37:36cauliflower cheese topped with truffle and a chicken and truffle gravy.
37:39Inspired by Withnail and I, a comedy about two out of work actors who travel to Penrith.
37:45Withnail and Marwood are given a live chicken by a local farmer,
37:49which they struggle to turn into dinner.
37:51The chef feels that this is the dish that they should have cooked.
37:54I think it's fun.
37:54I think it's a bit of Withnail and I fan fiction.
37:58Paul prepares the crispy chicken skin for service
38:01and gets the bird out of the oven to rest.
38:04Skin looks amazing though.
38:05Pretty happy.
38:06It's gotten nice and dry to be honest.
38:07It's just that weird stage of pulling it all together now.
38:11Topps cauliflower cheese with a lavish grating of cheddar.
38:15You have seven minutes to the pasture.
38:17Oh, so you put truffle on top of the cauliflower now.
38:20Yeah, it was just lying around.
38:22First onto the plate is pea puree.
38:24Is that okay?
38:25Perfect.
38:27Confit shallot is next.
38:31Lettuce, baby leeks and peas follow with a confit chicken thigh on top.
38:37Happy with all the new things, Paul, yeah?
38:39Yeah, I think so.
38:42Yeah, the skin's banging.
38:43Four minutes to the pasture.
38:44Yeah, we will on our way now, please.
38:47The dish is served with chicken mayonnaise sauce in Withnail-esque beer bottles
38:52and the cauliflower cheese and carrots on the side.
38:57It looks amazing.
38:58Look at that.
38:59Service, please.
39:07Oh, wow.
39:09For a moment, I thought we were all going to get a whole chicken eat.
39:13Oh, sorry.
39:15Oh, that looks nice.
39:16Got to be honest, as far as roast chickens go, this looks great.
39:20I love all the herbs.
39:22What's a boulanger?
39:23I've not heard of boulanger.
39:24Boulanger potatoes are cooked with, basically, onions and stock.
39:29You cook it really long and slow in the oven until it all, like,
39:31becomes caramelised and delicious, so you've got really nice savoury potatoes.
39:46Have you tried that?
39:47Mm-hm, yeah.
39:48It's lush.
39:50How do you get chicken skin to be that crispy?
39:53Good produce to start with.
39:55A little bit like you were trying to get good pork skin, you know,
39:57nice cracking.
39:58Very, very similar.
39:59It's all delicious.
40:00The carrots are gorgeous.
40:02Yeah, aren't they?
40:02Really nice sweetness to them.
40:04I think what's really nice about the dish is it's got those rich points.
40:06It's all well-cooked, like, every element's really well-cooked,
40:08but then you've got the sweetness and freshness of the peas and the carrots,
40:12it all helps break all that richness down as well.
40:15Mm-hm.
40:15And a bit of tang in the gravy as well.
40:17Yeah.
40:17To cut through it all.
40:18I think possibly the cauliflower cheese was one thing too many.
40:23If you're gonna have one thing too many, I'd like it to be cauliflower cheese covered in truffle dough.
40:28I mean, I think this dish is great.
40:30It's an exemplary piece of cookery.
40:32You're drinking the gravy like soup.
40:33The sauce for me is the real triumph.
40:35The cauliflower cheese is wonderful, it's a great addition.
40:37The boulanger potatoes are absolutely beautiful, deep, rich.
40:40The gravy in it is just so delicious.
40:43Carrots are beautiful, the peas, the sweetness, all of it is lovely.
40:46My only criticism, the chicken is just a touch overcooked for me.
40:51I thought the confit thigh, although delicious and luxurious, felt a bit dry to me.
40:57The breast felt spot on to me.
40:59I think it depends what part of the breast you get, to be honest.
41:01It's a very, very good roast chicken dish, but is that all it is?
41:06Is it just a roast chicken dish?
41:08No, it's much more than that.
41:11OK.
41:12It's a very special chicken dish.
41:15I've never had skin like that before.
41:16And all the other things around it, I think, complement it so well.
41:24Jack's kicking off his pre-dessert by churning his brioche ice cream
41:29and making a blackberry and blackcurrant compote, adding lemon zest and sugar
41:33and changing it up with a splash of bourgeois.
41:37Another bit of feedback on my pre-dessert yesterday was to make it a little bit more refreshing.
41:44Paul's honey palate cleanser went down well with Lisa,
41:47so he's hoping for the same reception today.
41:50So this is just a honey ice cream.
41:52So we're just putting it into a nitrogen just to get a little bit of a different texture on my
41:56pre-dessert.
41:57Three minutes to the pass, chefs. Three minutes.
41:59I'll be ready if you're ready.
42:01If you're going to be ready, then I'll be ready.
42:02Shall we be ready? Let's be ready.
42:04Good way.
42:04The compote is first into Jack's bowl, followed by fresh blackberries.
42:11Paul starts with a sea buckthorn curd, followed by natural yoghurt.
42:16Last minute, please, chefs.
42:17Brioche ice cream is next for Jack, topped with blackcurrant wood oil and a shake of soba cha, a Japanese
42:25buckwheat tea.
42:27And Paul finishes with some oat crumble, the honey ice cream droplets and a sprinkling of bee pollen.
42:39A little quick choreographer there.
42:41Yeah.
42:41Service, please.
42:41Beautiful.
42:45Beautiful.
42:47Mmm.
42:50So we have the Kiercino Royale.
42:53Brioche ice cream, blackberry and blackcurrant compote, fresh blackberries and blackcurrant wood oil.
42:59Inspired by Casino Royale, starring Daniel Craig, born in Chester.
43:07Mmm, that's kind of whew.
43:09What do you think, Debbie? Does it remind you of Daniel Craig?
43:11Not really.
43:12Sort of making my eyes curl.
43:16Oh.
43:17It's clean.
43:17It's acidic.
43:18It's sweet.
43:19My only thing is, the brioche ice cream that I was really looking forward to, it's just kind of like
43:23cold and creamy.
43:24I can't really taste any brioche.
43:26Actually, I really like that brioche ice cream.
43:28I've never tasted anything quite like it.
43:30It's really subtle, that brioche flavour, but it gives a plainer base for all the other bigger flavours to sit
43:34on top of.
43:35I really like it.
43:36Big flavours in those berries, I think, and then cut through by the creaminess of the ice cream.
43:40OK, shall we get on to the next one?
43:42A Taste of Honey.
43:43Honey ice cream, sea buckthorn curd, yoghurt, raw honeycomb and bee pollen.
43:48Inspired by A Taste of Honey from 1961, a drama set in Salford.
43:58It's slightly underwhelming for me.
44:01I think normally when you have sea buckthorn, I'm waiting for this kind of like English passion fruity, punchy kind
44:06of kick that comes through that I normally find a bit offensive and not very nice.
44:10Yeah.
44:10It's not there.
44:11I'm not offended by it, but that also means that I can't taste it.
44:14I love the honey, but I'm not quite sure that that has the same taste impact as the first one.
44:21Yeah.
44:21It was all right.
44:22But I like the crunchiness of the taste of honey.
44:25Yeah.
44:25So if we can all hold up our favourite pre-dessert.
44:30Yeah.
44:32Unanimous.
44:33Here we go.
44:36A clean sweep for Jack, and he's up first with the final course dessert.
44:41He gets his tuiles underway, making double the amount so he can add extra crunch.
44:47Another texture that can only be a good thing.
44:49This is recommended by Chef Lisa.
44:52And you know, she's queen of desserts, so I'm going to take all the advice I can get.
44:59Hey, Jack.
45:00Hello.
45:01Can you believe you were at desserts already?
45:02I mean, blink and you'll miss it, right?
45:04It's a beautiful dish inspired by Slumdog Millionaire.
45:06Yep.
45:07From Danny Boyle.
45:07I was really touched by it.
45:09It was the moment when he goes back and he sees his friend who's been blinded, because blind beggars make
45:14more money.
45:14So my dish is all about using sensors, using your other sensors, not just your eyes.
45:19So heightening everything else for somebody.
45:21Yes.
45:21And you've got all these beautiful fragrant spices running through everything.
45:24Have you made any changes in that regard?
45:26Yeah.
45:27So, you know, high risk, high reward.
45:29I'm going to blindfold people.
45:30Oh, good idea.
45:31I think so.
45:32There'll be, you know, the smells of a spice market.
45:34Lovely.
45:35It's a great dish.
45:36You've got an eight.
45:36Yeah, yeah.
45:37Again, yeah.
45:37Come on now.
45:38Come on now.
45:39Let's get up to the top of this hill.
45:40That's all we want, isn't it Jack?
45:41Yeah, just once, please.
45:43Just once!
45:43Just once!
45:44Give the man a break!
45:45Debbie, we just had a pre-desert that was inspired by Casino Royale, which is a film you cast.
45:50Well, see, the big denouement is the poker game.
45:53The actors who we cast in that scene didn't play poker, so I put it on behalf of myself to
45:59do as much research as I possibly could,
46:01and went to an awful lot of casinos and learnt an awful lot about it.
46:06I found a little room where we could all go, and at lunchtime, or any time anyone wasn't doing anything,
46:10they came and we played poker.
46:12So everyone was obsessed with poker by the end of it.
46:16And afterwards, several people said to me, that's the best poker scene we've ever seen.
46:23Very good. Ice cream stunt.
46:25Jack's cremeux custard, flavoured with chilli and orange, is combined with chocolate chips.
46:31I'm just going to wait for it to set and then I can start assembling everything.
46:37For our first dessert we have Follow Your Nose, orange and chilli dark chocolate cremeux, chocolate tuile,
46:44aerated milk chocolate, chai masala ice cream, liquid shortbread, jeera biscuit and cinnamon and orange caramel.
46:51This is inspired by the blockbuster movie Slumdog Millionaire, directed by Danny Boyle, originally from Lancashire.
46:56The dish references the scene in the film where Dev Patel's character escapes being blinded.
47:01What's your thoughts on eating a dessert blindfolded?
47:04It's going to be all down my top.
47:06LAUGHTER
47:10Jack, you have four minutes to the pass, chef.
47:13I'll be ready, Andy.
47:14The cremeux is first to the bowl, followed by the double layer of tuile sandwiched together with caramel.
47:20Lots more caramel on this one.
47:23Next, jeera biscuit.
47:24So you go, one, two, three, four.
47:28Liquid shortbread and aerated chocolate.
47:32Jack, toast the spices.
47:34And finally, chai masala ice cream.
47:38You've got two minutes, Jack.
47:40I'll be up in two.
47:41Great.
47:41The ice cream is feathered with more caramel and sprinkled with orange zest.
47:46You're going to put some smoked salt on them, yummy.
47:51OK.
47:52Service, please.
47:53Looks beautiful, Jack.
47:57I'm slightly unnerved and stressed by this situation, I've got to be honest.
48:01Yeah, I know.
48:02If you all are gone, when I take this off, I'll be very angry.
48:13It's very Christmassy.
48:15I can smell the orange.
48:16I can smell the cinnamon, orange.
48:17Wood? Burning wood?
48:18You haven't already tasted eating it yet.
48:20Eating what?
48:21Oh.
48:23I want to try with the mask on, as the chef intended.
48:28Ah.
48:39I might eat all my food like this.
48:41I might have beans on toast like this.
48:44It was, it was good.
48:49Actually, I really enjoyed the smells at the beginning.
48:51There's lots of textures and things going on.
48:54There's lots of flavours.
48:56It's not unpleasant.
48:57I liked it a lot.
48:59It's interesting.
48:59It's probably the best way of describing it.
49:02I thought it was absolutely delicious.
49:04I particularly like the chocolatey stuff at the bottom.
49:07I've still got a chilli kind of spice taste in my mouth and I'm not sure that I want that
49:11with my pudding.
49:12I really like the ambition of the flavours and trying to go for sort of more off the beaten track
49:17flavours for a dessert, these spices and things.
49:19I thought the texture was really good.
49:22The biscuit was lovely.
49:23I didn't particularly like the flavour of the ice cream, but I think that that's a personal thing.
49:28My biggest thing is I don't think it's a banquet dessert.
49:30I don't think it's spectacular enough for a banquet.
49:33If you're comparing this to Great British menu banquet winning desserts of the past, it's not up there.
49:40Gosh, you're hard to please you.
49:48Paul's dessert is the last dish of the day and having dropped points on this course in the week, it's
49:54crucial he does better this time.
49:56Shaken, not stirred. Not your favourite moment either.
50:00It was rough this week with that one. It was rough.
50:02What was your score?
50:03Six.
50:04Which was low for you?
50:05Low but generous, I thought.
50:06So, can't complain.
50:09Have you made changes? What are they?
50:11We've got the sponge and I'm going to soak it with some coffee liqueur.
50:14Nice.
50:14Get a little bit of boozy element in there, which I think will bring another dynamic.
50:17Absolutely. Always helps.
50:18Salted chicory caramel is going to go in between the layers as well, just to add another layer.
50:22Changed the mascarpone cream to a little bit of a creme fraiche mousse.
50:25Still got the poker chip on top, but I've changed the chocolate.
50:28I've changed the chocolate to a less percentage cocoa butter.
50:30Chicory ice cream I've taken the salt out of.
50:32Right.
50:32And I've taken some of the chicory essence as well.
50:35So, it's not as bitter.
50:36So, it's not as strong.
50:36It's not as bitter.
50:37Our guest judge, of course, Debbie, is the casting director for James Bond films.
50:41It's like more pressure.
50:42If it wasn't enough pressure anywhere, I think that adds to it.
50:45So, one of the most quoted lines from James Bond is the last pudding.
50:51Shaken, not stirred.
50:53Chocolate and coffee ganache.
50:55Soaked muscovado sponge.
50:57Creme fraiche mousse and chicory ice cream with coffee syrup.
51:01Inspired by James Bond's love for martinis and the Casino Royale film.
51:06But no vodka.
51:10Paul demoulds his new tempered chocolate coated poker chips.
51:14I think they look alright.
51:15I think they're definitely going to be an improvement.
51:18He adds another layer of sponge on top of creme fraiche mousse.
51:23One in doubt.
51:24Bring out the coffee look here.
51:30More creme fraiche mousse and the new caramel before the poker chips are adorned with red cocoa butter.
51:39The new salted chicory ice cream is dished up.
51:43Alright, Paul.
51:45That's three minutes to the pass, chef.
51:46Wait.
51:48Paul adds the tuile layer to the stack and Jack finishes the ice cream with chicory caramel and a grating
51:55of chocolate.
51:57The pots are sunk into the poker boxes and the poker chips and ice cream complete the picture.
52:05Come on.
52:06Bang on time as well.
52:08Well done.
52:08Would you like to send the last dish of the day?
52:11Service, please.
52:28Oh, wow.
52:29Oh, wow.
52:30Look at that.
52:30That's amazing.
52:32What a lot of trouble somebody's gone to.
52:34Well, presentation amazing.
52:37Oh.
52:39Well, it goes real deep.
52:41I wasn't expecting it to sink right down like that.
52:48I think presentation is amazing.
52:51I think it really stands out.
52:54Unfortunately, the dessert is a bit one-dimensional.
52:57My favourite part was the chicory ice cream, if I'm honest.
53:00Same.
53:00I really like that.
53:01I think I'm completely the opposite, because it's the ice cream I don't like, but the chocolate spongy pudding I
53:07think is delicious.
53:08So there.
53:11I thought the ice cream was a delightful surprise.
53:13I thought it was refreshing and interesting, and I thought the chicory went well with the coffee flavour.
53:17And that's kind of what I would be looking for in a dish called shaken, not stirred.
53:21You want something called refreshing in a martini glass.
53:23I've got to be honest, I folded my hand quite early.
53:27Oh.
53:27I wasn't that impressed with it.
53:29The ice cream I thought was delicious.
53:30I thought it was creamy, rich, smooth, good flavour.
53:33But the actual spongy cake bit itself, I thought was a little dry, a little bitty.
53:38There was a real bitter undertone in there.
53:40The effort and the energy that's gone into the presentation is magic.
53:45The actual hand I've been dealt, and I think is a good one.
53:50There's a little bit of me, I think, underestimated for GBM Kitchen.
53:53You lose all sense of everything when you're in there.
53:57You're just so focused on four plates.
54:11Hello.
54:12Hey, Chefs.
54:13Hey, Chefs.
54:14Hey.
54:14How are you doing?
54:15Good.
54:16Happy now.
54:16Knackered.
54:18He always tells you the truth.
54:20It's excellent.
54:20How is that?
54:21He goes awful.
54:22I mean, it's been a lot.
54:24It's been a tough week, to be honest, and today was just topped off.
54:26Well, you could sense, really, in here that there was, like, a real kind of synergy of the dishes coming
54:32together.
54:32And also a couple of things that were really, really interesting.
54:35So, who cooked You Shall Not Bass?
54:37Yeah.
54:37I mean, what a dish.
54:38For me, I thought that was amazing.
54:40Flavour profiles that were really interesting and different and burst.
54:43It was exciting.
54:45It was vibrant.
54:46I thought it was a really, really great dish.
54:49So, who cooked We Came On Holiday by mistake?
54:52How's me?
54:53Oh, I thought it was absolutely brilliant.
54:55It was my favourite of all the dishes.
54:58I thought it was so tasty.
55:00The chicken was incredible.
55:01I was really, really impressed by it.
55:04Thank you very much.
55:05Well, look, Chefs, we're not going to make you wait any longer.
55:08Andy has got the results.
55:10So, the winner of the north-west of England, and going through to cook at finals, is...
55:24Jack.
55:26You did it.
55:29You did it, Jack.
55:32Well done, Chef.
55:33You pleased?
55:34Relieved?
55:35Back there again?
55:37Honestly, I did not think at all that that was me.
55:42You had quite a rollercoaster of a day in the kitchen, didn't you?
55:45I have, yeah.
55:46I think everything that could go wrong in half an hour went wrong in half an hour.
55:49Congratulations, Jack.
55:50I gave your bass dish my top marks.
55:52I thought the theatrics were great.
55:54It was a real contender for the banquet, and the sauce is insanely good.
55:58And, Paul, commiserations are coming second this time round, but what a performance.
56:01That chicken dish was truly sensational.
56:03It blew us all away, and I'll be thinking about that gravy for a while.
56:07Thank you very much.
56:08And the thing that impressed me so much was the presentation of everything was so beautiful.
56:15Um, who knitted the cabbages?
56:19Oh, that would be my mum.
56:21I sent her hearty congratulations.
56:23I thought they were absolutely beautiful.
56:25Thank you very much.
56:26Well, Debbie, it's been an absolute pleasure to have you here.
56:29Have you had a good day?
56:30I have.
56:30I hope that all persuades you to come to the banquet, please.
56:33I would love to.
56:34Thank you very much.
56:35The banquet's going to be in Liverpool, Jack.
56:37Fantastic.
56:37I'll get my mum to, er...
56:39To your gaff.
56:39Yeah, set up the bedroom.
56:41Pull the sofa out.
56:43Chefs, one last time.
56:45Congratulations, Jack.
56:46Commiserations to you, Paul.
56:47It's been an absolute joy to have you both in that kitchen, honestly.
56:51Thank you very much, Chefs.
56:52Thank you very much.
56:53Congratulations.
57:00Wow.
57:01There's going to be so many people who are going to be so proud.
57:03You know, I've got all my family.
57:05I've got my wife, Beth, and my son.
57:06I cry.
57:08And then, yeah, my mum is going to be so proud.
57:11Zero bitterness or anything like that.
57:13He nailed it.
57:14And he's more than deserved.
57:15And I'm super proud that he's representing the North West.
57:17I will be doing absolutely everything I can to make sure that I'm on that board come
57:24fine this week.
57:25Do you know what?
57:26You did say it was going to be a strong day of cookery.
57:28And we had some wonderful dishes there.
57:30And what surprised me the most is we had some exceptionally great ingredients with some
57:35correct cooking and everything about it was beautiful.
57:38And then every now and then we got some left field flavours and something that came out of nowhere.
57:42And Jack's fish course I thought was outstanding.
57:45Something just a little bit different.
57:46I loved it.
57:47But I actually think that chicken dish was just beautiful.
57:51I think desserts on both of the chefs were perhaps nowhere near as strong as the rest of their cooking.
57:56Yes.
57:57Inspired, thoughtful, excellent, heartfelt cookery for both of them.
58:00Jack won in the end.
58:01I think he's got a couple of great foundation dishes there that are possibilities for banquet.
58:07I think that fish dish is a real strong contender.
58:08And also his pumpkin dish.
58:10His starter I thought was very, very good.
58:11Very tasty.
58:12Just needs a little bit more fluff on his crumpet.
58:14Who doesn't want to be a little more fluff on their crumpet on that note?
58:17I think we'll leave it.
58:18Yeah.
58:19All done.
58:22Well done, mate.
58:23No, mate.
58:25Thank you, buddy.
58:27Take it all away, mate.
58:28Congratulations.
58:29Cheers, thank you.
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