- 2 days ago
Great British Menu (2006) Season 21 Episode 29
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00:05After 21 years of the competition, the main course, I'm the first to do it for the North East.
00:11It feels surreal.
00:20This is epic. This is going to be one of the biggest moments of my career.
00:26These opportunities don't come around every day. There's nothing to lose. I'll give it everything I've got.
00:37My journey on Great British Menu, I mean, whatever doesn't kill you makes you stronger.
00:44If this is the one shot, I'm going to give it everything.
00:53This is one of the toughest competitions out there.
00:58When I look at the previous chefs that have been on Great British Menu and won it for Scotland,
01:05it's great to be able to follow in their footsteps.
01:13This is a banquet to celebrate British movies and movie makers. We have chefs. We have cameras. Now for the
01:23action.
01:32Like every good tale, there's always a twist.
01:43Hello, chefs. Welcome to Liverpool, the Hollywood of the North.
01:48First of all, I want to congratulate all of you on winning a course at the banquet.
01:53And I'm sure you've already realised that there's only three of you.
01:56We are indeed a man down. And I guess you're wondering where Corin is.
02:02Unfortunately, Corin has had to pull out of the banquet for personal reasons.
02:06And I have asked Nikita to take charge of the fish course for us.
02:11Hi. How are you doing?
02:14Hiya. Good to see you.
02:21Nikita and Corin were neck and neck in the fish finals.
02:26I can tell you that it was very, very, very, very close.
02:31Corin edged it by just one point.
02:35When working on the series, I got the sad news that Corin could not do the banquet.
02:41Hi, Nikita. Hi, Andy.
02:43We find ourselves in a completely unprecedented situation. This has literally never happened before.
02:50And we were hoping that you would step in and take his place with your beautiful Harry Potter inspired fish
02:58course for us at the banquet.
02:59Oh, it's such a shame. Corin's dish was so beautiful. But yeah, I would love to. I love that dish.
03:05That's such good news, Nikita.
03:08Welcome. Welcome.
03:09Are you all ready for action?
03:11Yeah, absolutely.
03:12Follow me, everybody.
03:13I took an unconventional route to get to the banquet, but so many amazing chefs have been in my position.
03:19So it's just amazing to be here.
03:22Cast your eyes around, chefs, because this is your kitchen for the next two days.
03:29There's a lot right about this kitchen, but there are a few small things to consider.
03:33This is a grade one listed building, which means that you can have no barbecues and no deep fat frying.
03:40So we will have to set up an outside kitchen. How does that affect you, Cal?
03:45Terribly.
03:45You've got quite a barbecuing, right?
03:47Yeah, most of it, yeah.
03:49Nikita, I feel like you're in the fryers a bit.
03:51Aluminous chilli frying.
03:53Ori?
03:53Yeah, I've got the potato crisps to fry.
03:55One more thing. The four of you will have to be in charge of canapes.
04:00Now, to keep it bang on brief, we're going to serve popcorn.
04:04I want four different flavours.
04:06So if you could have a think about that for me, I'd be very, very grateful.
04:09OK?
04:10All right, would you like to see the banquet dining room?
04:12Oh, yeah. Sure.
04:13I'm not going to lie, it's not ideally positioned.
04:19I think the fact that we can't deep fry in here is a little bit of a challenge,
04:22because when I go outside to deep fry, I'm not going to be able to, like, do other things.
04:26That is going to be a bit of a time-consuming job.
04:29It's a bit of a walk, isn't it? Blimey.
04:31Maybe it's a little.
04:31The distance will be an issue.
04:34As for most of the guys, just getting the temperatures right
04:37is going to be the biggest concern.
04:39This is where the banquet will be held.
04:42Very cinematic.
04:43Wow.
04:4480 guests will be joining us from the world of British film.
04:48We've got Oscar winners, BAFTA winners, legendary actors, screenwriters,
04:52directors, costume designers, and last but not least, of course, your families.
04:57What do you think the biggest challenges are going to be?
05:00I guess getting things into here hot.
05:02These guys need to keep things hot, I need to keep things frozen.
05:06The space is absolutely beautiful.
05:08It's a really, like, it feels very cinematic.
05:11Obviously, there's a lot of big names in the British film industry coming tomorrow,
05:14so, yeah, it's my chance to impress them, I guess, yeah, getting the next Batman.
05:19Get these beetroots.
05:22Oh, Derry from Somerset.
05:28The chefs have 24 hours to pull this together.
05:31There isn't the luxury of a dress rehearsal.
05:34This banquet has to be a one-take wonder.
05:40As well as creating a banquet fit for the stars, they're also competing to win the guests' votes
05:46and be crowned champion of champions.
05:50Need to get these beetroots on first.
05:53Scotland's Ori is on the starter, which is inspired by X-Men 2.
05:58Get them cooked, then you need to get cashew nuts soaked.
06:04Gosh.
06:05Derby-born Nikita starts with her Harry Potter fish dish.
06:09I've got seven beautiful halibut.
06:11I need to break them down so that I can get my sauce on.
06:15For that, you'll need the bones to make us stock.
06:18Can we put some music on or something?
06:20How's it go, the future?
06:29Northumberland's Cal is preparing his birds for the main.
06:33I've got 16-hole guinea fowl to de-skin, de-bone, roll.
06:39West Country chef Kieran will use dairy brought from Somerset
06:44to make hay ice cream for his warhorse dessert.
06:46I've got a lot of apples to do.
06:4885 individual tartatans is kind of slightly daunting.
06:51It's like a tree's worth.
06:54So you are up first, Ori.
06:56It's a stunning dish, this.
06:57We've got the cashew cream condiment,
06:59and then we've got the potato dumpling stuffed with the truffled chanterelles,
07:03baked beetroots and pickled onions dressed in coal oil.
07:06Who's coming from your family?
07:08My wife, my mum and my sister.
07:10Oh, no pressure.
07:13Because I'm putting the truffle through the mushroom filling,
07:16I need to cut the discs now.
07:19What section are you on?
07:20Truffle section.
07:21All I do is punch holes and truffles.
07:24I've just been in my fish zone.
07:26I have no idea what else is going on.
07:29Nikita.
07:30Hiya.
07:3185 portions of beautiful Hannibal.
07:33I'm so excited to see this dish again.
07:35What are the other component parts on the plate remind me?
07:37So it's the okra aubergine and then there's the sauce and a lime leaf oil
07:42and on the side a sambal.
07:44And you've got that wonderful deep-fried chilli,
07:46not without its challenges, however.
07:49Fish cookery has to happen for the most part a la minute.
07:53It's going to be a hectic fish course.
07:54Yes, it will be.
07:58There's one and a half guinea fowl per roulades.
08:00Legs and thighs get turned into either fast,
08:04we're in the middle of the guinea fowl,
08:06or they get turned into sausage.
08:08The main course of the banquet is the course
08:10that lots of the chefs really, really want to do.
08:12Yeah, I'm not sure why.
08:13Is it the magical moment you thought it was going to be?
08:16I'm not quite, I'll be honest.
08:18Remind me what's on the plate.
08:20The guinea fowl roulade, sweet corn puree,
08:22guinea fowl sauce, milk buns, guinea fowl sausage,
08:25confit potatoes, confit shallot, potato crumb.
08:28This is an epic movie of your own, really.
08:31But it'll be worth it.
08:38Hey, Kieran.
08:39Oh, yeah?
08:39Talk me through exactly what's on the plate.
08:41So you've kind of got three components.
08:43You've got the individual types of tans,
08:45glaze that in a reduced apple juice that's nice and sour,
08:48and then there's kind of like a more dessert-y bowl.
08:50You've got hay baked apple compote in the bottom,
08:53the frozen sable, the hay ice cream,
08:55and then just a really simple side of brandy cream.
09:00Has anyone's fear started kicking in you?
09:01Oh, boy.
09:02How many guinea fowl have you done there, Cal?
09:0414, I'm on to my number 15 now.
09:07Very nice.
09:07Yeah, good thing.
09:09I haven't even started the sauce yet.
09:11Last one.
09:12I mean, that's stage one of, like, 12.
09:14Let's not get too excited.
09:17Bread-wise, I need to make one little bun for my Christmas,
09:2085 buns.
09:22How long have we been at?
09:23Oh, two and a half hours.
09:25It literally took me about two hours to peel some apples.
09:29I'm loading up this shiny new smoker.
09:31Do you know how to use this yet?
09:33He's cold-smoking the apples over hay,
09:35which will add flavour without changing the fruit's texture.
09:40Beep, beep, beep.
09:42It looks promising.
09:45This is the mushrooms for inside the dumpling.
09:47Charred spring onion tops, some fresh truffle in there,
09:49a bit of set powder.
09:51Just the coal oil dressing in with the beetroots,
09:54they'll just pickle overnight.
09:57Just a bit of curry paste, then.
10:00Nikita is using mild Kashmiri chilis for her curry sauce base.
10:05A lot of aromats and trying to scale it up is always tricky.
10:08Feels like an obscene quantity, but it's necessary.
10:13Oh, stressful.
10:14So I'm just going to break down the legs of the guinea fowl,
10:17take all the bones out, take all the sinew out,
10:19and then chop them up for the farce mix.
10:22A farce is a finely chopped or minced mix used as a stuffing.
10:28It's taken absolutely ages to do anything.
10:33Barely made a dent, mate. Barely made a dent.
10:40They've already used more than half of today's prep time.
10:44I'm just making my sable for the frozen sable.
10:46I am a ferocious roller.
10:51Kieran's also rolling out his inverted puff pastry,
10:54which he started earlier in the week.
10:57Traditional puff pastry, you have the butter inside
10:59and you put folds into it.
11:00This one, you put the butter on the outside.
11:02And then you want to let it rest for as long as possible between folds.
11:05So if you do it over the course of a few days,
11:07you really get a better product.
11:10This is batch number, like, four, I think, of the farce mix.
11:13I'd prefer to have more done, I'm not going to lie.
11:15About three days worth of work to get through, so...
11:20Liverpool is the UK's most filmed city outside of London,
11:24and we've sent a new hotshot director on the hunt for locations.
11:30Leon.
11:30Hi, Phil.
11:31Hi, Phil Wang.
11:32Nice to meet you.
11:33Director.
11:33Wang Island Productions.
11:34Here's my card.
11:35I understand you are the city's premiere locations expert.
11:38Just tell us what you're looking for.
11:40The film is The Woman in Black.
11:43I'm looking for locations of all shapes and sizes.
11:46St. George's Hall, you've had the Batman,
11:49you've had Fantastic Beasts.
11:50Right here.
11:50This is Gotham City Hall as I live and breathe.
11:53Wow.
11:56These are the iconic Three Graces.
11:58Yeah.
11:58Batman actually jumped off the top of the Liva building there
12:01in the last film.
12:02Jack Ryan's filmed here, doubled for Moscow.
12:05You could have a romantic scene,
12:07maybe where The Woman in Black is seduced by Steven Gerrard.
12:11Is he still kicking about?
12:13The Woman in Black is filming in Liverpool.
12:16Amazing.
12:16Good to have you on board.
12:2448, 12, 16, 20.
12:26Doing these potato crisps.
12:28I'm not going to lie, they're going to be the bane of my life.
12:31Ori's Twiels are made from dehydrated potato and charcoal powder.
12:36They look like they'll break for fun.
12:37Big time.
12:39This is for the potato stuffing for the chilli.
12:44Nikita's also preparing mangoes, cucumber and shallots for her sambal, a spicy condiment.
12:51A lot of sambal.
12:53This paste is nearly ready and then I'll move on to batches three and four.
12:58It's just a slow process when it's such a huge quantity.
13:02Last one.
13:04Never again.
13:07Cal starts to build his nine balleteens and now his buns approved, he precooks ahead of tomorrow's service.
13:1650 buns done, I'm going to do another 50 and then I'm golden.
13:20Cal will be serving two buns alongside a sausage.
13:23My step-dad's going to love Cal's main force.
13:26Not enough to vote for me though.
13:27Maybe he'll vote for you.
13:28Really?
13:29That would be the ultimate betrayal out, wouldn't it?
13:32Kieran blitzes his sablay ahead of freezing.
13:35I've forgotten how many batches I've done.
13:37See the end.
13:38Never making a tartan ever again in my life.
13:47This light is a symbol for all the chefs to convene here and cook me some food.
13:54I call it the fat signal.
13:59In a couple of hours they are going to have to down tools because they have to get out of
14:02this kitchen.
14:03They all have enormous tasks still to get done.
14:06We are this far up a very big mountain to climb.
14:10Bit worried.
14:15Ori's frying his tuiles in advance which he must do outside.
14:20Looks good for four portions.
14:2285 is a different story.
14:23Ah!
14:24The wind's picked up.
14:26How far away is the dehydrator from here?
14:32Nikita passes her sauce.
14:35It's got a nice little kick to it.
14:37It's a bit on the spicier side.
14:39Ori, you got time to help me mince?
14:41Yeah.
14:41Give me a little sausage mix.
14:42My guy.
14:42Thank you so much.
14:45Sorry for being an absolute windmill there.
14:47Last roulade done.
14:49Woo!
14:50Give me a job.
14:51Kieran, yes please.
14:53Feeling a lot better than four o'clock, Kyle.
14:55Do you know what I mean?
14:57I've got nothing left, guys.
14:58I've got absolutely nothing left.
15:01I've been dreaming about Tarsatans for the last three months,
15:04so I'm looking forward to not dreaming about Tarsatans.
15:07There's so much still unknown when you get into service,
15:10so I'll definitely be thinking about it all night.
15:12Right, shall we go get a bit of them?
15:13Sounds good.
15:14Let's do it.
15:25Today's going to be a huge push.
15:27I've got all the dumplings to make and a few jobs still to do,
15:29and I'm obviously first up,
15:30so I'm going to have to hit the ground running.
15:34Still got to do potato puree and potato crumb for the side
15:37and then lots of little finishing bits,
15:39like glazing the milk rolls,
15:42seasoning the onions, that sort of thing.
15:45I think everyone's going to be under the cosh a little bit.
15:49Time is not on our side.
15:53Champions of Champions is obviously incredible.
15:56Everyone should really want it.
15:57And if they say they don't, they're lying.
16:00Because I didn't win the course,
16:02I think Champions of Champions would be amazing
16:05just to really show myself that I deserve to be here.
16:11Ay, ay, ay, ay, ay.
16:15How do you get these lit?
16:16There's a gun right there.
16:18Right.
16:21Getting my tatans ready now.
16:23So I'm just pouring my caramel.
16:26That's my major concern at the moment,
16:27getting all these baked off,
16:29getting the cherries washed
16:30and then getting them back in for the second go.
16:36Just making the cashew cream condiment,
16:38so I need to make it in three batches.
16:39Potatoes are on cooking for the dumplings.
16:42Still waiting on the baby onions to arrive,
16:44so don't know what will happen there.
16:45My chilis haven't arrived.
16:47I'm sure they'll get here.
16:52So I'm making the garlic potato puree.
16:54What potatoes are you using?
16:56King Edward potatoes from Northumberland.
16:59Just got a lot of veg to get through.
17:02I think there's, like, 16-0 pagine here.
17:26So right now I'm doing the okra,
17:28which will be sort of shallow fried as a crispy garnish.
17:33Ori's made black potato dumpling cases
17:36and is filling them with the mushrooms he prepared yesterday.
17:42So these have had their first part of the steam.
17:47Now I'll just rinse off all the cooked starch
17:49to get a nice smooth potato puree at the end.
17:55Oven schedule, what is...
17:57I need to go in one out of 160.
17:59If I can go in my first batch of tatans,
18:01then I'll get another batch in at some point.
18:10The first guests to arrive are our judges.
18:14Phil Wang, Lorna McNeigh and Tom Kerridge.
18:18Come on.
18:19Let's get in before everybody else arrives.
18:22Here we go.
18:22Get yourselves in.
18:24Might get that in there.
18:25That's really good.
18:27Looking forward to the full Monty later.
18:30It's just cold.
18:37So that's the toasted hay ice cream.
18:40I'm just going to churn it now.
18:43Ice cream for 80 people is quite a lot of ice cream,
18:45we're finding out.
18:48Morning, chefs.
18:49Morning.
18:50How are we all?
18:51Yeah, good.
18:52I almost got lost coming here.
18:54I got my sleeve in yesterday.
18:55We know service is going to be a little bit difficult
18:57because the kitchens are so stretched.
18:59So we've got Tommy Banks coming in.
19:02Oh, perfect.
19:02You've got Tom Shepherd.
19:04And then you've also got Adam Handling.
19:06So you've got three great British menu banquet winners.
19:10So whether it's work in the past, calling service,
19:12you've got one for each course.
19:14Incredible.
19:16We'll take all the help we can get.
19:18Thank you so much.
19:19Cheers.
19:26What are you doing there, Kieran?
19:27The frozen sable.
19:29Ah, sick.
19:29Trying to slice it.
19:30Keep it cold and crispy.
19:33Nice.
19:35Ah.
19:37I'm losing some that are sticking.
19:39Just a little bit more oil.
19:43So I've lost nine dumplings, which is quite a lot to lose.
19:46I hope I've got enough.
19:52This is the potato crumb.
19:53So it's like a fine pulse of potato.
19:56And then we're just going to very lightly cook it until it's golden.
20:04Well, frankly, I couldn't have asked for a better networking opportunity for my movie.
20:08Look, I can find a director.
20:11I can get the script written.
20:13I can cast the whole thing.
20:16Oh, hello.
20:17I didn't know BAFTA were coming.
20:21Just leave my card here.
20:23Want to let them know that there's a new kid in town?
20:27I've just seen the van pull up.
20:29Did it?
20:30Yeah, it's just got here.
20:31That's a relief.
20:33It's the onions and chillies in the nick of time.
20:37Is there any chance I'd be able to get some stove space, please, for these onions?
20:44Do you like my veggie sausage?
20:46I've done a lentil mix with smoked aubergine puree, fried aubergine,
20:50and then stuffed in a roast baby aubergine.
20:55Oh, leave me alone, timers.
20:59This is the last batch.
21:04You all right, man?
21:05Yeah.
21:07Don't even know how that happened.
21:13Our world leading British movie makers are starting to arrive.
21:17Big smiles.
21:20With local lad BAFTA winning screenwriter and children's laureate Frank Cottrell Boyce.
21:27Fellow BAFTA nominee actor Sue Johnston OBE, whose films include Brast Off and Downton Abbey, is arriving with Chocolat author
21:37Joanne Harris OBE.
21:41I've never done anything like this before, so it's a first, and I'm very excited.
21:48Steamer?
21:54Just gonna make sure they all come out.
21:58Oh.
22:00Hey, hey, hey.
22:02First tray without any casualties.
22:05I'm gonna redo the potato crumb. The last one, I didn't wash all the starch off, so it's just stuck
22:10together.
22:14More award-winning British film talent is heading to our banquet. With prosthetics artists Sean Harrison and Paula Ann Booker
22:22Harrison, Sean created looks for both Harry Potter and Marvel.
22:28Morning, Chefs, we all good?
22:30How are you?
22:30Good.
22:31Very good, how are you?
22:32So there's been a train delay.
22:34Currently we're looking about 15 minutes behind schedule.
22:37That's brilliant.
22:40So that helps you out, does it?
22:41Yeah, yeah.
22:42All looks and smells great, so I wish you all the best.
22:45Enjoy your day.
22:49They've still got their new popcorn canapé to make, which they must create using ingredients they already have.
22:57So I've got black winter truffles for my popcorn flavouring.
23:02I'm just gonna do some, like, short fruit rice and parma ham.
23:06So I smoked off some salt, and we'll do a smoked, salted popcorn.
23:11I'm gonna do a nori and sesame popcorn with some dashi powder as well.
23:17That smells delightful.
23:18Yeah, I think it's gonna be a good one, this.
23:20Yeah.
23:21Nice meaty one.
23:22Guys, I'm just going to go upstairs and check the section, okay?
23:25All right, mate.
23:25Cool.
23:26Then I need to go outside to the barbecue.
23:44The chef's proud families turn up to support.
23:51Acclaimed directors Ashlyn Clarke, Lisa Barros-Desar and Glenn Leyburn are also here.
23:59And multi-award-winning cinematographer of over 40 British films, including An Education and The Full Monty, it's John de
24:07Bormann.
24:08It's going to be a treat, and apparently there's one for the Full Monty, which I presume it's not going
24:15to be a sausage with a couple of Brussels sprouts.
24:19What a good place to be, don't believe I need to be.
24:23The chef veterans arriving have gamely agreed to sing for their suppers and help out later.
24:29Tom, you have the non-main course?
24:31You're the expert.
24:32Yeah, we'll swap, yeah, absolutely.
24:33I'll show you what it's done.
24:36The plan of attack is to get all the plates laid out to see if I can get them all
24:40up in one go.
24:42Just going to transfer these to the service freezer.
24:51So just piping on the cashew cream condiment.
24:55Are you here to help me yet?
24:57I will in a minute, yeah.
25:00Then, oop, one.
25:03Nah, don't think so. Let me just check through this door.
25:06Down.
25:07What is it?
25:08Do you want to go with three stems, leaning on the beat route?
25:13I've got a timer on for my titans in the oven. I'll just run down when it goes off.
25:19The train has arrived.
25:22Bringing more of the composers, casting directors, producers and actors who make our film industry world-leading.
25:29BAFTA-winning producer of Elizabeth, Alison Owen arrives.
25:35As well as the director of the hit film, The Swimmers, Sally L. Hosseini.
25:41And also coming in from the station are Nikita's family.
25:47Hiya.
25:49All right, these are ready.
25:51There we go, lovely.
25:58Up in the banquet hall is Alison Steadman OBE, whose screen credits include Abigail's Party, Shirley Valentine and The King's
26:07Man.
26:08Also here is legendary casting director of the Bond franchise, Debbie McWilliams.
26:14And Great British menu alumni, Liverpool, the Anisha Katona.
26:19Very exciting to be here. I'm starving hungry.
26:23It's stunning. It feels like an award ceremony. That feels like the vibe.
26:27It's amazing. Absolutely amazing. When I told people I was coming here, they were, oh, Sir George's War.
26:33Yeah, I'm expecting to be phenomenal.
26:36Cal, when are you using these pans, I need them to sit on my face.
26:40Now?
26:40Okay, and then when?
26:41And I'll cut them clean back to you?
26:42Yes, please.
26:43Sorry, okay.
26:48Okay, I am two onions missing up here.
26:51The whole middle's not done either.
26:53I'm not finished, sorry.
26:54Sorry.
26:56Right, all right, I'm just gonna shoot downstairs, mate.
26:58Yeah, yeah, come on.
27:09I had truffle.
27:10Yeah.
27:11And it's fantastic.
27:11I've tried your charcuterie as well, that's great.
27:14It's a great idea.
27:15I'll be serving that at my next...
27:20I had the nori one, and it tastes absolutely amazing.
27:23It's like you can taste the seaweed on it.
27:27I had the nori one, and the smoked salt one, and also the truffle one, because I stole some of
27:32his.
27:32But who knew that champagne paired so well with popcorn?
27:37I have got charcuterie.
27:39It's gorgeous.
27:41Absolutely.
27:42Really startling, actually.
27:43Chef, will we have some more charcuterie?
27:45Of course.
27:46Is that the most popular one, then?
27:48So far, yeah.
27:52Can you put my dumplings in the oven, please, for five minutes?
27:56Yeah.
27:57100 degrees.
27:58Yeah, 100 degrees.
27:59Right.
27:59They're going in right now.
28:01Cheers.
28:01Bye-bye.
28:05Oh, ****.
28:08Too busy worrying about ori.
28:16We've got, like, a collective favourite, right?
28:18Yeah.
28:19Mine's definitely the nori.
28:20The nori?
28:21Yeah.
28:25The nori pan.
28:26Charcuterie.
28:26It's lovely.
28:27It's quite, um...
28:29It's a spice to it.
28:32It's lovely.
28:33It's got little bits of, like, um...
28:35Very fine meat in it.
28:37Delicious.
28:40Oh.
28:42Is that dumplings in there?
28:43Yeah.
28:44You're just gonna put them in the hot plate?
28:45Yeah.
28:46Cheers, mate.
28:49Okay, I'm leaving.
28:51Can you just wait two seconds? I'll come here. I don't know the way right
28:58So many
29:01Hello chef. How are we? Yeah, good. Thanks. How are you? I'm here to give you a hand. Yeah, so
29:04All right, so it's good. Yeah, sweet man
29:08Welcome everyone to our 21st great British menu banquet, please. Can I invite you all to take your seats?
29:20Let's put eight plates here
29:23Am I okay to get you to control the service hundred percent perfect?
29:30Ready for the feast are stunt riders and horse trainers for films including war horse Dylan and a nylon Jones
29:37and
29:38Oscar winners liverpudian set director for war horse and wicked
29:42Lee sandales and Harry Potter and X-men hair and makeup artist mark Cooley a
29:50Was it flowers dumpling smoke dumpling puree crisp flower smoke?
29:56With us today is Liverpool poet Roger McGough who worked on the script for the animated film yellow submarine
30:04He's going to read his poem a beau jest which evokes the early days of cinema going please give Roger
30:11a very warm welcome
30:14Thanks, Andy
30:15Thank you
30:16Hello there
30:19It was a special occasion my father taking me to the pictures on a saturday night
30:24Just the two of us for little four eyes sake dad found a couple of seats up near the screen
30:31As things turned out a big mistake
30:34When the force was attacked I was on the parapet an easy target
30:39Sorry beau digby john. I can't go on. It's no use
30:45What's that son came a familiar voice hang on until the interval we'll get you some juice
30:52We never saw the end
30:53I'm walking home dad more embarrassed than annoyed shook his head
30:59You shouldn't let your imagination run away will you?
31:02Not a word to anybody I go straight to bed
31:07So I did as I was told
31:09Still blushing with shame I could hardly refuse
31:13Although the first thing I did was go into the yard and shake out the sand from my shoes
31:26So after the flowers it's just smoke and that's done. Yeah. Yeah good to go
31:31In our celebration of british film for the first time we've created shorts of the chef's journeys to the top
31:40Opening the banquet is chef orish and from Aberdeenshire
31:51I've always wanted to be a chef ever since I was at school and I got a job when I
31:56was 14
31:57I thought it was going to be a job washing dishes
31:59But I was actually straight into the kitchen cooking and I've never turned back since then
32:04I've trained at some of Scotland's top restaurants the Balmoral when it had a Michelin star
32:09Restaurant Andrew Fairley which had two Michelin star about a year ago
32:12I did national chef of the year as well and come home with the top prize
32:18This year I'm taking the plunge and opening my own restaurant in Aberdeenshire so it's super exciting
32:23My family are super proud my wife Brooke has been like really supportive
32:27We've got two young girls as well. They're super proud of their dad
32:31I'm honored to be opening the banquet this year a young chef from Aberdeenshire
32:34I never thought that I would be able to get to this stage of my career, so it's a real
32:38highlight
32:45Very emotional seeing it because we've been with him the whole journey. Yeah, he's worked so hard. It's unbelievable
32:51I think you'll be very nervous to get everything up on time
32:55But I'm really excited for him. I'm looking forward to seeing how it arrives into the room
32:59That's eight ready. Yeah service, please
33:03Our starter is inspired by scottish actor alan cumming who plays the teleporting mutant nightcrawler in the superhero film x2
33:30Thank you
33:32I was quite amazed by it actually. It's lovely
33:42I think what I love the most with that balance between the really rich
33:46Chanterelle truffles and then those gorgeous little quickly bits with the beetroot and the onion
33:55I mean you can't go wrong with truffles as far as I'm concerned and the potato crisp
34:00I don't quite like to bowl of those I think on the table
34:03Eight normal eight normal eight normal eight into eight all normal
34:09Cal's on finishing duty adding the truffle puree and a listen flowers
34:14That's too complete and after that it's a seven one no mushroom. Yeah, yes service, please these ones are good
34:21to go
34:28It's so good that is really really really amazing
34:34It does invoke nightcrawler to me absolutely i kind of want to like frame it and put it on the
34:39wall
34:43Absolutely loved it and it tasted smoky and beetroot and all the things i really like
34:55So the trio the little thing on top it's something i've never experienced before and it was gorgeous
34:59It was really nice and just kind of broke apart and it was absolutely stunning
35:04What's next after that eight one gluten-free one two four six seven and i'll do the gluten-free one
35:08cool
35:10You want to go with this next table please
35:14I'm going to start frying my chilis
35:18This is going to be mercy on your right move to your left move to your left
35:23After that your last table is eight one no nuts sweet service please
35:32It looks good
35:33It was explicit it was so delicate those first two bites were quite smoky so there's a bit of a
35:42journey through the dish it was lovely
35:47Extra kudos because i have celiac disease so this beautiful dumpling was completely gluten-free and looked exactly the same
35:55as everybody else's
35:55It was delicious
35:59The featuring was incredible i don't know what they've done to it but it's like yeah it was really beautifully
36:04smoked and uh quite sweet as well
36:06The start of the van has been really great the orange dish was fantastic the service was really swift came
36:10out really clean and i felt like all the guys did a really good job
36:13That looked great thank you thanks for your help there well done thank you cheers
36:19It's electric right being able to kind of pick off with that starter
36:23It was nothing i've had before it was absolutely amazing loved it
36:29Great to get the starter done i don't know if it'll be champion of champions it all went well so
36:34what'll be will be
36:36I think you're up next bud
36:45Slowly nikita's halibut will be finished at the pass and must be timed so each fillet is served perfectly cooked
36:53Very very very very happy you know really nice we've got sauce ready for man course then i need to
36:59cook guinea hen
37:01uh some other stuff god there's a lot to do
37:06Ori's outside finishing off cal's mushrooms and nikita's chilis
37:13Hi nikita hi yeah that's yeah that would be great
37:18It's aubergine first and opera round okay cool and fish on top yeah
37:24She's probably doing all right excited unless things have gone wrong how's the fish kieran
37:30Is it not done well yeah next we have the fish course made by nikita patachi from derby in the
37:39east midlands
37:45When i was doing my a levels i decided that the traditional academic path wasn't for me and that i
37:52wanted to do something more creative
37:54i always loved cooking i went on to work at two michelin star bubenden by claude bossy and then
38:00core by claire smith and then on to kitchen w8 and i learned so much across all those restaurants
38:07it's really really lovely coming back to derby and specifically to school it's really where i became
38:13who i am currently i'm a private chef and i run supper clubs from my house the plan is to
38:18open a
38:19restaurant with my family my sister's taking a sabbatical this year to help move that forward
38:25it's like she'll take an idea out of nowhere and then it'll be on a plate and it'll taste
38:29incredible and i don't know how she's done it but i'm always there to enjoy it i've put everything
38:36i have into this competitions and so it's amazing to finally be here at the banquet
38:47i can't put it into where it's how proud i am uh this is the best thing it's so amazing
38:52to be here
38:57that's ready oh yeah they are perfect
39:02nikita where do you want these well you put them in the hot cupboard over there yeah no worries thank
39:06you
39:11we're ready we're good to go everyone one bowl one chili nikita's dish is inspired by the
39:18the bafta-nominated film harry potter and the half-blood prince
39:34pour the potion into the cauldron add a dollar of the sambal onto the fish and finish by adding the
39:40vial
39:41so cheers cheers cheers oh my god the toast super super nikita how many for the next table
40:10don't need seven and one guys so seven normal one veggie wait
40:16vegetarian sauce up there as well okay wait tofu up vegetarian side wait
40:22okay nine more guys please just waiting for chilis are over here today's a head to take please can go
40:36should i give you some curry sauce
40:42wow that is insane i thought that was delicious and it was hot but on a very nice way on
40:49a very
40:50subtle way i really love the sambal i just needed a spoon i spool it up to the end this
40:57stuffed chili
40:58that goes with the fish freaking delicious guys are there nine chilis ready to go okay chili's up
41:05yeah good to go ready to go on the next one then guys come on last two spuds one two
41:11boom sauce
41:13juice juice a juice
41:21i'm gonna see four jugs to go yeah yeah you can be more generous with the sauce already sweet
41:34she's pulled a blinder and my fish was perfectly cooked flaking away her lesson
41:39how she's done now for eight or five people i don't know
41:44i worked across the first five harry potter films and i i felt like i was straight back
41:49there in the potions room in in hogwarts
41:56it was such an unusual blend of tastes and you know the little sambal thing everything
42:02i thought it was exquisite so there's eight more bowls and that's it done you keep going
42:06i'll hold the chair for you coming through make some room coming through make some room
42:11you can get sauce into there yeah yeah let's go beautiful beautiful beautiful
42:23wow it was delicious just the spice left on the back of the palette was beautiful
42:32she's nailed it i love the sambal and the crispy chili is still crispy so we love it
42:38there are no words i think yeah she's done well yeah it was good i mean 80s a lot so
42:45it feels
42:45like it goes on forever but um yeah everything went out so i'm happy how was that are you
42:50going to say yeah it was busy man full on go on and tell me your turn enjoy your
42:54fish
43:01everyone's going to plan it's going to be okay that's what's going to happen
43:06how are we doing chef you go yeah great to see you good to see you all right yeah thanks
43:10on that what can i help you with i'll talk you through the dish they're sausages man they look
43:16class right the guys are going to do one sausage two milk buns um
43:22the biggest issue with the main course is getting everything out hot so we're going to do a circle
43:27of corn puree yeah we're doing five garlic capers broulade oh my god look at that that man stunning
43:36the problem when you've got lots of things to go on it is that timing it is crucial to the
43:41success of
43:42this dish for cal we've got potato side going from down there with a quite healthy amount of garlic oil
43:46what do you want next mate okay we're going to do like a smattering of potato over the top and
43:50then
43:50we're going to do a little pinch of the crispy potato wait there's so much room for error but knowing
43:55cal he's a perfectionist he'll give it 110 percent so we're seven one pork three yeah into a seven one
44:01vegetarian yes it's taken cal three attempts to make it to the banquet he thought he'd blown his
44:08chance when he came second in the heats but he finally won the course as our wild card chef
44:20i started cooking straight out of school uh i don't want to say too much about what i was like
44:26at school i like to think i'm a changed man but uh i'm definitely better at being a chef than
44:31i was
44:32being at school chef in pretty much all i've ever done i absolutely love it i fell in love of
44:37it as
44:37soon as i stepped into the kitchen i actually met my wife sean at school but i think she pretends
44:43not
44:44to remember me we took the step to open this little restaurant in a barn in the middle of north
44:49humbling which some thought crazy but looking back it's one of the best decisions we ever made
44:54we've won a few awards it's it's definitely true it's very humbling you know that you thought so
44:59highly of this has been a really amazing journey and roller coaster of emotions for him and i couldn't
45:06be more proud of what he's achieved just looking at the video there was bringing tears to my eyes
45:20he's worked so hard going straight from school into a pub washing dishes and he's never stopped
45:27everyone remember as well needs a little mushroom kebab please don't let me send it without mushroom
45:31kebabs right right i'm ready to go save us please carol's dish is a celebration of the bafta
45:37award-winning comedy film the full monty set and filmed in yorkshire
45:59listen to that i believe in miracles
46:27it's amazing looks incredible
46:32so delicious i mean cal's done it again the sausage is so full of that herby spiciness and
46:37it's just so meaty potato guinea bob potato guinea bob make sure you've got both
46:43table four is eight covers one vegetarian seven normal
46:49have we got two sauces for this table fine i can do it nice nice yes nice nice ready let's
46:55go service
47:04nice nice nice nice nice nice nice fantastic so i had that in the round and i said
47:13a prayer that would get through so much going on that's like a party did you know
47:27it was very funny when they all came out and the policeman's hat it was hilarious
47:32and he brought me back to when i was filming
47:39amazing flavors rich but at the same time there was a like there's a subtlety to it all what is
47:44this that is uh mushroom free yeah you've got a veggie okay you've got a veggie you've got a normal
47:50you've got a normal we're getting to a rhythm now
48:00i had the veg and two veg and i'm not a massive fan of celeriac so
48:05i actually thought that was delicious all right
48:11it was so tender but my favorite part of it was the shallot jam and garlic potato puree it was
48:17so
48:18soft and the flavors were just so sweet
48:23all i loved about it is it seemed to capture the whole spirit of the full monte with its
48:28wit my favorite so far how many were doing nine table of nine to finish
48:35fresh buns please fresh buns fresh sausages yeah there's some one piece of meat over here
48:39one minute me coming up coming up coming up
48:42service please
48:55how's my meat and soup veg uh pronounced shallot jam however was extraordinary
49:01you suck so bad it was really great to see every table's reactions to the dish because it's very
49:08cheeky it's very cal and i think it got the right response thanks y'all no worries man appreciate
49:13you man honestly thank you no problem at all that was fun it's good look really good
49:19this is becoming very difficult i don't know what i'm going to do when you get to judging
49:23it's a problem for me first course wow you can't better this and then the next one the fish oh
49:29my god that
49:29was even better and this this is superb so i don't know what the next course is going to be
49:34like
49:34it hasn't got a long way to beat that that was just fabulous i heard some good laughs in there
49:38so
49:39yeah hopefully everyone loved it i think that dish has got one of the taste we challenge everyone else
49:43deserves it as well but yeah it's a good dish it's a really good dish kieran's topping his hazelnuts
49:50and apple compote with the frozen sable to depict hay he's plating it in the freezer to keep things as
49:57chilled as possible so cold i'm filling up my cream his cider brandy cream is decanted into small pans
50:05and topped with crushed pistachio he knows what he's got to do and he will do it
50:23i'd say i've always wanted to be a chef i started working kitchens at 14 so for the last almost
50:2916
50:29years ossip has been going for six years now i've been the head chef for the last five
50:36me and my wife we actually met at ossip the classic she was the restaurant manager i was the head
50:41chef
50:41and fell in love we've built this beautiful life together in somerset i got to have a dog which was
50:48like i never had a dog growing up so yeah wife dog maybe not kids yet but we'll see having
50:56katherine
50:56support me through the whole competition has been everything we recently got married we wrote our own
51:01vows so i was thinking what do i love about kieran it's just how much i respect his work ethic
51:07and i'm
51:07so proud of of what he's achieved what's an emotional wreck watching that i'm so proud of him from where
51:18he
51:18started to the great british menu it's absolutely fantastic now the other chefs are finished they can
51:28all help so kieran doesn't need a veteran do you want it on the pass or here it's all over
51:33the pass
51:33it's the best amount of hay i've ever seen in mine's eye life what do you want me to do
51:37for you mate
51:37it's just rocher's tartan goes here there's a bit of mold and salt on the tartan right i'll do that
51:43god you're good now times 85 please yeah right i'm ready let's go service please so one of these between
51:52two guys kieran's dessert is inspired by the film warhorse which was filmed partially in devon and dartmoor
52:09i'm actually going to take this hay back home for my horses tonight
52:25i am a real pudding person i absolutely adored the apple that is boozing that's amazing oh that's
52:36good i've never had hay ice cream before and the flavor of that hay ice cream was just incredible where
52:41the two dietary ones the two dietary ones are all the way down there are they still down there no
52:46they're not down there anymore i don't understand
52:51you've got more salmon downstairs
52:55i counter the bowls the bowls are 85. me i'll go downstairs
53:04i found the dietries found the dietries hey they were just underneath that charade
53:12whoa that's really unusual
53:16box
53:16did we find more yeah yeah i thought so trying to scare me
53:23caught me
53:26right should we bring these down yeah back space
53:34of all the dishes it was the most confident dish in a way it felt really coherent all of the
53:40elements
53:40seem to belong in the same story i was really impressed by that dish
53:48that was very kieran it was a taste of somerset it was very representative of where we're from and
53:54what he does so yeah smashed it the apple pies that we made on warhorse were never as good as
54:01that
54:01and the story of it was amazing i i felt like i was there back in dartmoor so this must
54:07be a nine one
54:08up three last table has to be thank god you smashed him it can we have some wine please
54:16like what she said it was so complex and it was so original it's my favorite i mean it really
54:24is
54:24bringing in bringing in thank you guys well done well done ladies and gentlemen we have feasted on
54:32four great courses but now it's awards time i need you to cast your vote to help us crown the
54:40champion which course do you think was the best get voted i have no idea how we're going to vote
54:50on
54:50this because the you know the whole table is divided this is harder than voting in the baftas
54:56the fish or the pudding i might go for the pudding it's been exceptional all courses but i'm voting for
55:03the fish it's all fantastic and i'm kind of torn between uh the fish and the main i voted for
55:10the
55:10starter i voted for number one just the one that topped it for me was nikita's dish absolutely sublime
55:16it's got to be the dessert it was tasty and i finished the meal off perfectly it was difficult but
55:23in the end i went for the starter i think the full monster is like in a way the most
55:27enjoyable
55:29but the night crawler was the most impressive i ended up voting for the fish and for someone
55:36who doesn't like first it's quite extraordinary so that's how good it is i'm gonna go with the dessert
55:48all right well let's not keep you waiting any longer please let us introduce you to tonight's
55:52stars from aberdeenshire orish and who made your wonderful starter give it up for ori
56:02please welcome to the stage nikita patakji from derby who made a delicious harry potter fish course
56:12you probably all remember the full monte main course that was by chef cal byerly from northumberland
56:24and finally let's hear it for the chef who created your stunning dessert somerset-based chef kieran brennan
56:35before we crown our champion i want to congratulate all four of you for an extraordinary banquet it was
56:40absolutely outstanding
56:47so the votes have been counted and only one chef can win receiving the champion of champions award
56:57in our movie banquet year is nikita
57:34it's your mum's favorite dish
57:37let's mum look yeah it is it was a dish she always wanted me to get to the banquet um
57:43so yeah speechless champion of champions congratulations
58:00i'm so proud of you thank you it's just the best feeling ever to see i get this recognition
58:09it was really odd coming here having not won my course um and so there was definitely some like
58:15imposter syndrome i really felt like i had to prove my right to be here and i did
58:23all right man see you soon brother today was great it's great to see everyone get over the line
58:28and yeah finally take it off the list you know yeah it was great i feel a lot more relaxed
58:35now
58:35the banquet was as intense as it was supposed to be
58:40everything went really well today i think all the chefs pulled together to produce like a great menu for
58:44the guests and uh congratulations to nikita well deserved on winning champion of champions
58:51congratulations chefs to all of you cheers cheers cheers and well done nikita yeah thank you
58:57that is a wrap we'll see you next time
59:00so
59:14you
59:15you
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