- 23 hours ago
Great British Menu - Season 21 Episode 29 -
The Banquet
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The Banquet
tele: https://t.me/TopFilmUSA1
#film#shows#usa#usashows#hot#filmhot
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FunTranscript
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 round 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.
02:25I 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. This was so beautiful. But yeah, I would love to. I love that dish.
03:05That's such good news, Nikita. Welcome. Welcome. Good to have you back.
03:09Thank you. Are you all ready for action?
03:11Yeah, absolutely. Yeah, 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.
03:43How does that affect you, Cal? Terribly.
03:45You've got quite a barbecuing, right? Yeah, most of it, yeah.
03:48Nikita, I feel like you're in the fryers a bit.
03:51Alaminute, 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, so if you could have a think about that for me, I'd be very, very
04:09grateful.
04:09OK? All 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.
04:31It is a little.
04:31The distance will be an issue.
04:34As for most of the guys, just getting the temperatures right is 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, directors, costume designers,
04:54and 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.
05:10Obviously, there's a lot of big names in the British film industry coming tomorrow,
05:13so, 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.
05:33This 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.
05:50I need 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 does it go? The fan tune?
06:21Do-do-do-do.
06:23Do-do-do-do.
06:25Do-do-do.
06:29Northumberland's Cal is preparing his birds for the main.
06:33I've got 16-hole guinea folk to de-skin, de-bone, roll.
06:39West Country chef Kieran will use dairy brought from Somerset
06:43to 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. It'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.
07:3085 portions.
07:32Oh, 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,
07:43and on the side a sambal.
07:44And you've got that wonderful deep-fried chilli, not 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.
08:01Legs and thighs get turned into either fast for in the middle of the guinea fowl,
08:06or they get turned into sausage.
08:08The main course at the banquet is the course that lots of the chefs really,
08:11really 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.
08:21Sweet corn puree.
08:22Guinea fowl sauce.
08:23Yeah.
08:23Milk buns.
08:24Guinea fowl sausage.
08:25Comfy potatoes.
08:26Comfy shallot.
08:27Potato crumb.
08:28This is an epic movie of your own, really.
08:31But it'll be worth it.
08:37Hey, Kieran.
08:39Hiya.
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 tart 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.
08:50Got hay baked apple compote in the bottom.
08:53The frozen sable.
08:54The hay ice cream.
08:55And then just a really simple side of brandy cream.
09:00Has anyone's fear started kicking in yet?
09:01Oh, boy.
09:02How many guinea fowl have you done there, Cal?
09:0414.
09:05I'm on to my number 15 now.
09:06Very nice.
09:07Yeah.
09:08Good thing.
09:09Not 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.
09:16Bread-wise, I need to make one little bun for my person.
09:20It's got 85 buns.
09:22How long have we been on it?
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.
09:41It 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.
09:56Just a bit of curry paste then.
10:00Nikita is using mild Kashmiri chilis for her curry sauce base.
10:05A lot of our mats 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.
10:34Barely 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.
11:32Director, Wang Inon Productions.
11:34Here's my card.
11:35I understand you are the city's premier locations expert.
11:38Just tell us what you're looking for.
11:39The film is The Woman in Black.
11:43I'm looking for locations of all shapes and sizes.
11:46It's in George's Hall.
11:47You've had the Batman.
11:48You've had Fantastic Beasts.
11:50Right here.
11:50This is Gotham City Hall, as I live in Bruth.
11:53Wow.
11:56These are the iconic Three Graces.
11:58Yeah.
11:58Batman actually jumped off the top of the Liver building there in 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.
12:11Dizzy's 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, I'm not going to lie, they're going to be the bane of my life.
12:31Ori's tuiles are made from dehydrated potato and charcoal powder.
12:35They 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.
12:55And then I'll move on to batches three and four.
12:58It's just a slow process when it's such a huge quantity.
13:03Last one.
13:04Never again.
13:07Cal starts to build his nine balleteens.
13:10And now his buns are proved, 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.
13:24My 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 top ten 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.
14:07We are this far up a very big mountain to climb.
14:11Bit worried.
14:15Ori's frying his tuiles in advance which he must do outside.
14:20It looks 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 cake 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.
14:44Sorry for being an absolute windmill there.
14:47Last roulade done.
14:49Whew!
14:50Give me a job.
14:50Kieran, yes please.
14:53Feeling a lot better than four o'clock, Cal.
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.
15:12Bro, shall we go get a beer then?
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 like hit the ground running.
15:34Still got to do potato puree and potato crumb for the side.
15:38And then lots of little finishing bits like 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.
16:15How 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.
16:25That's my major concern at the moment.
16:27Getting all these baked off.
16:29Getting the cherries washed and 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 chilies haven't arrived.
16:47I'm sure they'll get here.
16:51So I'm making the garlic potato puree.
16:54What potatoes are you using?
16:56King and River potatoes from Northumberland.
16:59Just got a lot of veg to get through.
17:03I think there's like 16-0 pagine here.
17:26So right now I'm doing the okra, which will be sort of shallow fried as a crispy garnish.
17:33Ori's made black potato dumpling cases and 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 to get a nice smooth potato puree at the end.
17:55Oven schedule, what is a...
17:57I need to go in one at 160.
17:59If I can go in my first batch of tetans and get another batch in at some point.
18:10The first guests to arrive are our judges.
18:13Phil Wang, Lorna McNee and Tom Kerridge.
18:18Come on.
18:19Let's get in before everyone 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 we're finding out.
18:48Morning chefs.
18:49Morning.
18:50How are we all?
18:51Yeah, good.
18:52I almost got lost coming here.
18:53I haven't got my sleeve in yesterday.
18:55We know service is going to be a little bit difficult because 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 sablé.
19:28Ah, sick.
19:29Trying to slice it.
19:30Keep it cold.
19:31And 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.
20:08I 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.
20:29Do 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?
20:43Do you like my veggie sausage?
20:46I've done a lentil mix with smoked aubergine puree, fried aubergine, and then stuffed in a roast with baby aubergine.
20:54Oh, 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.
21:17Keep smiles.
21:19With local lad BAFTA-winning screenwriter and children's laureate Frank Cottrell Boyce.
21:28Fellow BAFTA nominee actor Sue Johnston OBE, whose films include Brast Off and Downton Abbey,
21:35is arriving with Chocolat author Joanne Harris OBE.
21:40I've never done anything like this before, so it's a first, and I'm very excited.
21:48Steamer?
21:54Just going to make sure they all come out.
21:58Oh.
22:00Well, hey, hey, hey.
22:02First tray without any casualties.
22:04All right, I'm going to redo the potato crumbs. The last one, I didn't wash all the starch off, so
22:09it's just stuck together.
22:14More award-winning British film talent is heading to our banquet.
22:18With prosthetics artist Sean Harrison and Paula Ann Booker Harrison, Sean created looks for both Harry Potter and Marvel.
22:28Morning, Chefs, we all good?
22:29Morning. Good.
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.
22:45Thank you so much, guys.
22:46Enjoy 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 going to do some, like, charcuterie, some parma ham.
23:06So I smoked off some salt, and we'll do a smoked, salted popcorn.
23:11I'm going to do a nori and sesame popcorn with some dashi powder as well.
23:17That smells delightful.
23:19Yeah, I think it's going to be a good one, this.
23:20Yeah.
23:21Nice meaty one.
23:22Guys, I'm just going to go upstairs and check the section, OK?
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.
24:23The chef veterans arriving have gamely agreed to sing for their suppers and help out later.
24:29Tommy, are you having our main course?
24:31You're the expert.
24:32Yeah, absolutely.
24:33I'll show you it's done.
24:36The plan of attack is to get all the plates laid out and see if I can get them all
24:40up in one go.
24:42Just going to transfer these to the service freezer.
24:50So, just piping on the cashew cream condiment.
24:55Are you here to help me yet?
24:57I will in a minute, yeah.
25:00Then, oh, one.
25:03No, I don't think so. Let me just check through this door.
25:06Down.
25:07Where's it at?
25:08Do you want to go with three stems, leaning on the beat root?
25:13I've got a timer on for my tatans in the oven. I'll just run down when it goes off.
25:19The train has arrived.
25:21The train has arrived.
25:22Bringing more of the composers, casting directors, producers and actors who make our film industry world leading.
25:30BAFTA 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, Liverpuddy and Nisha Katona.
26:19Very excited 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 went, oh, St George's War.
26:33Yeah, I'm expecting to be phenomenal.
26:36Cal, when are you using these pans? I need them to seal my face.
26:40Now?
26:40Okay, and then one. And I'll cut them clean back to you?
26:42Yes, please.
26:43Three, okay.
26:48Okay, I have two onions missing up here.
26:51The whole middle is not done either.
26:53I'm not finished, sorry.
26:54Sorry.
26:56All right, I'm just gonna shoot downstairs, man.
26:57Yeah, yeah, cool man.
27:09I had truffle. Yeah.
27:10And it's fantastic. I tried yours charcuterie as well, that's great.
27:14It's a great idea. I'll be serving that at my next...
27:20I had the nori one and it tastes absolutely amazing. It'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 fared so well with popcorn?
27:37I have got charcuterie. It's gorgeous.
27:41Absolutely. Really 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, 100 degrees.
27:57Yeah, 100 degrees.
27:59Right, they're going in right now.
28:01Cheers, bye-bye.
28:05Oh, .
28:08Too busy worrying about ori.
28:16We've got, like, a collective favourite, right?
28:18Yeah, mine's definitely the nori.
28:20The nori? Yeah.
28:25Charcuterie.
28:26Charcuterie.
28:26It's lovely.
28:27It's quite, erm...
28:29It's a spice to it.
28:32It's lovely.
28:33It's got little bits of, like, erm...
28:35very fine wheat in it.
28:37Delicious.
28:40Oh!
28:42Is that dumplings in there?
28:43Yeah.
28:44You're just going to put them in the hot plate?
28:45Yeah.
28:46Cheers, mate.
28:49OK, I'm leaving.
28:51Can you just wait two seconds?
28:52I'll come with you.
28:52I don't know the way.
28:53Right.
28:58So many.
29:00Hello.
29:01Chef, how are we?
29:02Yeah, good, thanks. How are you?
29:03I'm here to give you a hand.
29:04Yeah, sounds good.
29:05All right?
29:05How are you?
29:06Yeah, sweet man.
29:08Welcome, everyone, to our 21st Great British Menu Banquet.
29:12Please, can I invite you all to take your seats?
29:20Let's put eight plates here.
29:23Am I OK to get you to control the service?
29:26100%.
29:26Perfect.
29:29Ready for the feast are stunt riders and horse trainers for films, including War Horse, Dylan and Anirin Jones.
29:38And Oscar winners, Liverpoolian set director for War Horse and Wicked, Lee Sandales and Harry Potter and X-Men hair
29:46and make-up artist, Mark Coulier.
29:50What's it?
29:51Flowers, Dumpling, Smoke.
29:52Dumpling, Puree, Crisp, Flowers, 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, Beaugest, which evokes the early days of cinema going.
30:10Please give Roger a very warm welcome.
30:14Thanks, Andy.
30:16Thank you, Andy.
30:17Thank you, Andy.
30:17Hello there.
30:19It was a special occasion.
30:21My father taking me to the pictures on a Saturday night.
30:24Just the two of us.
30:25For 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, Bo, Digby, John.
30:41I can't go on.
30:42It's no use.
30:45What's that, son?
30:46Came a familiar voice.
30:48Hang on until the interval.
30:49We'll get you some juice.
30:52We never saw the end.
30:53And 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.
31:04I'll 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
31:16and shake out the sand from my shoes.
31:27So, after the flowers, it's just smoke and that's done?
31:29Yeah.
31:30Yeah, 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 Ori Shand from Aberdeenshire.
31:51I've always wanted to be a chef.
31:53Ever since I was at school and I got a job when I was 14, I thought it was going
31:58to 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.
32:07The Balmoral, when it had a Michelin star.
32:09I had restaurant Andrew Fairley, which had two Michelin star.
32:11About a year ago, I 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.
32:21So it's super exciting.
32:23My family are super proud.
32:25My wife, Brooke, has been like really supportive.
32:27We've got two young girls as well.
32:29They're super proud of their dad.
32:31I'm honoured to be opening the banquet this year.
32:33A young chef from Aberdeenshire.
32:34I never thought that I would be able to get to this stage in my career.
32:37So it's a real highlight.
32:41APPLAUSE
32:45Very emotional seeing it because we've been with him the whole journey.
32:49Yeah, he's worked so hard, it's unbelievable.
32:51I think he'll be very nervous to get everything up on time.
32:55But I'm really excited for him.
32:56I'm looking forward to seeing how it arrives into the room.
32:59That's eight ready.
33:00Yeah.
33:01Service, please.
33:03Ori's starter is inspired by Scottish actor Alan Cumming
33:06who plays the teleporting mutant Nightcrawler
33:09in the superhero film X2.
33:12APPLAUSE
33:19Wow, amazing.
33:22That was incredible.
33:31That is really good.
33:33I was quite amazed by it actually.
33:35It was lovely.
33:40It was lovely.
33:42I think what I loved the most was that balance between the really rich
33:46chanterelle and truffles and then those gorgeous little kickly bits
33:49with the beetroot and the onion.
33:53That's lovely.
33:55I mean, you can't go wrong with truffles, as far as I'm concerned.
33:59And the potato crisp, I'd have quite liked a bowl of those, I think, on the table.
34:03Eight normal.
34:04Eight normal?
34:05Eight normal.
34:05Eight into eight, all normal.
34:09Cal's on finishing duty, adding the truffle puree and alyssum flowers.
34:14That's two complete.
34:15And after that it's a seven, one no mushroom.
34:17Yeah.
34:19Service, please.
34:20These ones are good to go.
34:28It's so good.
34:29That is really, really, really amazing.
34:33Oh, wow.
34:34It does invoke nightcrawler to me, absolutely.
34:37I kind of want to, like, frame it and put it on the wall.
34:43Absolutely loved it.
34:45Absolutely loved it.
34:45And it tasted smoky and beetroot-y and all the things I really like.
34:53Stunning.
34:55So the trill, the little thing on top, it's something I've never experienced before
34:59and it was gorgeous, it was really nice and just kind of broke apart
35:01and it was absolutely stunning.
35:04What's next after that?
35:05Eight, one gluten-free.
35:06One, two, four, six, seven, and I'll do the gluten-free one. Cool.
35:10You want to go with this next table, please?
35:14I'm going to start frying with chilis.
35:18This is going to be mercy.
35:20On your right, move to your left, move to your left.
35:23After that, your last table is eight, one, no nuts. Sweet.
35:26Service, please.
35:32Looks good.
35:36It was exquisite.
35:37It was so delicate.
35:39Those first two bites were quite smoky.
35:41So there's a bit of a journey through the dish. It was lovely.
35:47Extra kudos because I have celiac disease.
35:50So this beautiful dumpling was completely gluten-free
35:53and looked exactly the same as everybody else's.
35:56It 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 quite sweet as well.
36:06The starter at the banquet has been really great. The orange dish was fantastic. The service was really swift, came
36:10out really clean.
36:11And I felt like all the guys did a really good job.
36:14That looked great.
36:15Thank you. Thanks for your help there.
36:16Well 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.
36:41Slowly. Nikita's halibut will be finished at the pass and must be timed so each fillet is served perfectly cooked.
36:54Very, very, very happy. You know, really nice.
36:56We've got sauce ready for main course. Then I need to cook guinea hen. Some other stuff. God, there's a
37:04lot to do.
37:06Ori's outside finishing off Cal's mushrooms and Nikita's chilis.
37:13Hi Nikita. Hi, Chef.
37:15Do you need a hen? Yeah, that would be great.
37:18It's aubergine first and okra round.
37:21OK, cool. Can fish on top. Yeah.
37:24She's probably doing alright, excited, unless things have gone wrong.
37:28How's the fish, Kiran?
37:30Is it not on? Well, yeah.
37:33Next, we have the fish course made by Nikita Patachi from Derby in the East Midlands.
37:45When I was doing my A-levels, I decided that the traditional academic path wasn't for me
37:51and that I wanted to do something more creative.
37:54I always loved cooking.
37:56I went on to work at 2 Michelin star,
37:58Bubenden by Claude Bussey,
38:00and then Core by Claire Smith,
38:01and then on to Kitchen WA.
38:03And I learnt so much across all those restaurants.
38:07It's really, really lovely coming back to Derby and specifically to school.
38:11It's really where I became who I am.
38:13Currently, I'm a private chef and I run supper clubs from my house.
38:17The plan is to open a restaurant with my family.
38:20My sister's taking a sabbatical this year to help move that forward.
38:25It's like she'll take an idea out of nowhere
38:27and then it'll be on a plate and it'll taste incredible.
38:30And I don't know how she's done it, but I'm always there to enjoy it.
38:35I've put everything I have into this competition,
38:37and so it's amazing to finally be here at the banquet.
38:47I can't put into words how proud I am.
38:49This is the best thing.
38:51It's so amazing to be here.
38:57That's ready.
38:59Oh, yeah, they are.
39:00Perfect.
39:02Nikita, where do you want these?
39:03Will you put them in the hot cupboard over there, please?
39:05Yeah, yeah, no worries.
39:10We're ready.
39:12We're good to go.
39:14Everyone, one bowl, one chilli.
39:16Nikita's dish is inspired by the BAFTA-nominated film
39:19Harry Potter and the Half-Blood Prince.
39:23A lot of the
39:34Pour the potion into the cauldron, add a dollop of the sambal onto the fish,
39:39and finish by adding the vial.
39:41Cheers.
39:52Oh, my God, that is so good.
39:56It's fucking spicy.
39:57Oh, my God, the toast.
40:04Superb.
40:05Superb.
40:08Nikita, how many for the next table?
40:10Don't need me seven and one, guys, so seven normal on veggie.
40:12Oui.
40:16Vegetarian sauce up there as well, OK?
40:18Max, tofu up, vegetarian side.
40:21Oui.
40:22OK, nine more, guys, please.
40:24Just waiting for chilis.
40:25The chilis are over here.
40:26Chilis are here to take.
40:27These can go.
40:36Shall I give you some curry sauce?
40:38Yeah, can't be.
40:38It's been a lot.
40:39Is it?
40:42Wow, that is insane.
40:44I thought that was delicious.
40:46And it was hot, but on a very nice way, on a very subtle way.
40:51I really love the sambal.
40:53I just needed a spoon.
40:54I spoon it up till the end.
40:56This stuffed chili that goes with the fish, freaking delicious.
41:02Guys, are there nine chilis ready to go?
41:04Here we go.
41:04Chili's up.
41:05Yeah, yeah.
41:05Good to go.
41:06Ready to go on the next.
41:06Next one, guys.
41:09Come on, last two spuds.
41:11One, two, boom.
41:13Sauce, a juicer.
41:21I'm going to see four jugs to go, yeah?
41:23Yeah, you can be more generous with the sauce, already.
41:25Sweet.
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've worked across the first five Harry Potter films, and I felt like I was straight back there
41:49in the potions room in Hogwarts.
41:56It was such an unusual blend of tastes, and the little sambal thing, I thought it was exquisite.
42:03So there's eight more bowls, and that's it.
42:05You keep going.
42:06I'll hold the chair for you.
42:08Come on, for me, make some room.
42:09Come on, for me, make some room.
42:11You can get sauce into there.
42:13Yeah, yeah.
42:15Let's go.
42:17Beautiful, beautiful, beautiful.
42:24It was delicious, just the spice left on the back of your palate was beautiful.
42:32She's nailed it.
42:33I love the sambal, and the crispy chilli is still crispy, so we love it.
42:38There are no words, I think, yeah, she's done well.
42:42Yeah, it was good.
42:43I mean, 80s a lot, so it feels like it goes on forever, but yeah, everything went out, so
42:48I'm happy.
42:49How was that?
42:50Yeah, it was busy, man.
42:51Full on.
42:52Go on, and tell me your turn.
42:54Enjoy your fish.
42:55Thank you, sir.
43:01Everyone's going to plan.
43:02It's going to be okay.
43:04That's what's going to happen.
43:06How are we doing, chef?
43:07You good?
43:08You all right, brother?
43:08Great to see you.
43:09Good to see you.
43:09You all right?
43:10Yeah, thanks on that.
43:12What can I help you with?
43:13I'll talk you through the dish.
43:14Look at those sausages, man.
43:15They look class.
43:16Oh, right.
43:16The guys are going to do one sausage, two milk buns.
43:22The biggest issue with the main course is getting everything out hot.
43:26So we're going to do a circle of corn puree.
43:28Yeah.
43:29We're doing five garlic capers.
43:31Broulade.
43:32Oh, my God.
43:33Look at that, man.
43:35Stunning.
43:36The problem when you've got lots of things to go on, it is that timing.
43:39It is crucial to the success of this dish for Cal.
43:43We've got potato side going from down there with a quite healthy amount of garlic oil.
43:47What do you want next, mate?
43:47Okay, we're going to do like a smattering of potato over the top.
43:50Wait.
43:50And then we're going to do a little pinch of the crispy potato.
43:52Wait.
43:53There's so much room for error, but knowing Cal, he's a perfectionist.
43:56He'll give it 110%.
43:57So we're seven, one, pork, three, into a seven, one, vegetarian.
44:02Yes, heard.
44:04It's taken Cal three attempts to make it to the banquet.
44:07He thought he'd blown his chance when he came second in the heats, but he finally won the
44:12course as our wildcard chef.
44:20I started cooking straight out of school.
44:25I don't want to say too much about what I was like at school.
44:27I like to think I'm a changed man, but I'm definitely better at being a chef than I was
44:32at being at school.
44:34Chefing pretty much all I've ever done, I absolutely love it.
44:36I fell in love with it as soon as I stepped into the kitchen.
44:40I actually met my wife, Sian, at school, but I think she pretends not to remember me.
44:45We took the step to open this little restaurant in a barn in the middle of Northumberland, which
44:49some thought crazy, but looking back, it's one of the best decisions we ever made.
44:54We've won a few awards.
44:55It's definitely true.
44:57It's very humbling, you know, that you thought so highly of.
45:01This has been a really amazing journey and rollercoaster of emotions for him, and I couldn't
45:05be more proud of what he's achieved.
45:15Just 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
45:26stopped.
45:27Everyone remember as well, needs a little mushroom kebab.
45:30Please don't let me send it without mushroom kebabs.
45:31No way.
45:33Right, I'm ready to go.
45:34Service, please.
45:34Carol's Dish is a celebration of the BAFTA award-winning comedy film The Full Monty, set and filmed
45:42in Yorkshire.
45:59Listen to that.
46:00I believe in miracles.
46:27It's amazing.
46:29Looks incredible.
46:30I know.
46:30I know.
46:32It's so delicious.
46:33I mean, Cal's done it again.
46:34The sausage is so full of that herby, spiciness, and it's just so meaty.
46:40Potato, guinea bob.
46:41Potato, guinea bob.
46:42Make sure you've got both.
46:43Table four is eight covers, one vegetarian, seven normal.
46:49Have we got two sauces for this table?
46:51Fine, I can do it.
46:53Nice, nice, yes.
46:54Nice, nice.
46:55Ready?
46:55Let's go.
46:56Service, please.
47:06Nice.
47:08Fantastic.
47:09So, I had that in the round, and I said a prayer that it would get through.
47:15There's so much going on.
47:17That's like a party.
47:19Did you know?
47:21Excuse me.
47:27It was very funny when they all came under the policeman's hat.
47:31It was hilarious.
47:32And it brought me back to when I was filming.
47:34Careful.
47:39Amazing flavor.
47:40It's rich, but at the same time, there was a, like, there's a subtlety to it all.
47:44What is this?
47:44That is mushroom free.
47:46Yeah.
47:47You've got a veggie.
47:48Okay.
47:48You've got a veggie.
47:49You've got a normal.
47:50You've got a normal.
47:51We're getting to a rhythm now.
48:00I had the veg and two veg, and I'm not a massive fan of celeriac, so I actually thought that
48:06was delicious.
48:08All right.
48:11It was so tender, but my favorite part of it was the shallot jam and garlic potato puree.
48:17It was so soft, and the flavors were just so sweet.
48:23All I loved about it is it seemed to capture the whole spirit of the full Monty with its
48:28wit.
48:29My favorite so far.
48:31How many are we doing?
48:33Table of nine to finish.
48:35Fresh buns, please.
48:36Fresh buns.
48:37Fresh sausages.
48:38Yeah, there's some one piece of meat over here.
48:40One bit of meat.
48:40Coming up.
48:40Coming up.
48:41Coming up.
48:42Service, please.
48:45I believe in milk.
48:49I believe in milk.
48:50Where you brought.
48:52You sexy bang.
48:54You sexy bang.
48:54You sexy bang, you.
48:55How's my meat and soup veg?
48:57Pronounced.
48:58Shalot jam, however, was extraordinary.
49:01You sexy bang.
49:03You sexy bang.
49:04You sexy bang, you.
49:07That was my meat and soup veg.
49:10Pronounced.
49:10Shalot jam, however, was extraordinary.
49:12You sexy bang.
49:13Appreciate it.
49:15No problem at all.
49:16It was fun.
49:16It was good.
49:17It looked really good.
49:19This is becoming very difficult.
49:21I don't know what I'm going to do when I get to judging.
49:23It's a problem for me.
49:25The first course, wow, you can't do better this.
49:27And then the next one with the fish.
49:28Oh my god, that was even better.
49:30And this, this is superb.
49:32So I don't know what the next course is going to be like.
49:34It hasn't gone a long way to beat that.
49:36That was just fabulous.
49:37I heard some good laughs in there.
49:38So yeah, hopefully everyone loved it.
49:40I think that dish is well when it takes me to the championship.
49:42Everyone else deserves it as well, but yeah.
49:44It's a good dish.
49:45It's a really good dish.
49:48Kieran's topping his hazelnuts and apple compote with the frozen sable to depict hay.
49:54He's plating it in the freezer to keep things as chilled as possible.
49:58So cold.
49:59I'm filling up my cream.
50:01His cider brandy cream is decanted into small pans and topped with crushed pistachio.
50:08He knows what he's got to do and he will do it.
50:23I'd say I've always wanted to be a chef.
50:25I started working kitchens at 14, so for the last almost 16 years.
50:30Ossip has been going for six years now.
50:32I've been the head chef for the last five.
50:36Me and my wife, we actually met at Ossip, the classic.
50:40She was the restaurant manager.
50:41I was the head chef and fell in love.
50:43We've built this beautiful life together in Somerset.
50:47I got to have a dog, which was like, I never had a dog growing up.
50:50So yeah, wife, dog.
50:52Maybe not kids yet, but we'll see.
50:55Having Katherine support me through the whole competition has been everything.
50:59We recently got married, we wrote our own vows.
51:01So I was thinking, what do I love about Kieran?
51:04It's just how much I respect his work ethic and I'm so proud of what he's achieved.
51:13I was an emotional wreck watching that.
51:15I'm so proud of him.
51:17From where he started to the great British menu, it's absolutely fantastic.
51:25Now the other chefs are finished, they can all help.
51:29So Kieran doesn't need a veteran.
51:31Do you want it on the pass or here?
51:32Yeah, it's all over the pass.
51:33It's the best amount of hay I've ever seen in my entire life.
51:36What do you want me to do for you, mate?
51:37It's just Rocher's.
51:38Tartan goes here.
51:39There's a bit of mould and salt on the tartan.
51:42Right, I'll do that.
51:43God, you're good.
51:44Now times 85, please.
51:46Yeah.
51:47Right, I'm ready.
51:49Let's go, service please.
51:50So one of these between two guys.
51:55Kieran's dessert is inspired by the film War Horse,
51:58which was filmed partially in Devon and Dartmoor.
52:09I'm actually going to take this hay back home for my horses tonight.
52:15Oh, my word.
52:16From the terrible night you're...
52:18Oh, my word.
52:18Happy, happy, happy.
52:26I am a real pudding person.
52:29I absolutely adored the apple.
52:32Mmm.
52:33That is bruising.
52:34That's amazing.
52:35Oh, that's good.
52:36I've never had hay ice cream before,
52:38and the flavour of that hay ice cream was just incredible.
52:41Where are the two dietary ones?
52:43The two dietary ones are all the way down there.
52:45Are they still down there?
52:45No, they're not down there anymore.
52:47I don't understand.
52:51We've got more salmon downstairs.
52:55I counted the bowls.
52:56The bowls are 85.
52:58me.
52:58I'll go downstairs.
53:02Mmm.
53:03Wow, wow, wow.
53:05Wow.
53:05I found the dietary ones.
53:06Found the dietary ones.
53:07Hey.
53:08They were just underneath that charade.
53:12Whoa.
53:13That's really unusual.
53:16Facts.
53:17Did we find more?
53:19Yeah.
53:20Yeah, I thought so.
53:21Trying to scare me.
53:23Caught me.
53:26Right, should we bring these down?
53:27Yeah.
53:28Facts, please.
53:34Of all the dishes, it was the most confident dish in a way.
53:38It felt really coherent.
53:40All of the elements seemed to belong in the same story.
53:44I was really impressed by that dish.
53:48That was very Ciaran.
53:50It was a taste of Somerset.
53:51It was very representative of where we're from and what he does.
53:55So, yeah.
53:56Smashed it.
53:58The apple pies that we made on War Horse were never as good as that.
54:02And the story of it was amazing.
54:04I felt like I was there back in Dartmoor.
54:07So this must be a 9-1 nut-free last table.
54:09Has to be.
54:09Thank God.
54:11Ciaran.
54:12Smashed a bit.
54:12Can we have some wine, please?
54:15Oh!
54:16I like what she said.
54:18It was so complex and it was so original.
54:23It's my favourite.
54:24I mean, it really is.
54:25Bring it in.
54:25Bring it in.
54:26Well done, guys.
54:27Well done.
54:27Well done.
54:31Good.
54:48I mean, I'm done.
54:55Good.
54:55Good.
54:55Good.
54:56Good.
54:56Good.
54:57Good.
54:57the pudding I might go for the pudding it's been exceptional all courses but
55:03I'm voting for the fish it's all fantastic and I'm kind of torn between
55:07the fish and the main I voted for the start I voted for another one just the
55:12one that topped it for me was Nikita's dish absolutely sublime it's got to be
55:17the dessert it was tasty and it finished the meal off perfectly it was difficult
55:23but in the end I went for the starter I think the full month is like in a way
55:27the most enjoyable but the night crawler was most for someone who doesn't like
55:36first it's quite extraordinary so that's how good it is I'm gonna go with the
55:39dessert
55:47all right well let's not keep you waiting any longer please let us introduce you to
55:52tonight's stars from Aberdeenshire orish and who made your wonderful starter give
55:58it up for a
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 Monty 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 base 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
56:46so the votes have been counted
56:49and only one chef can win receiving the champion of champions award in our movie banquet year is
57:10nikita
57:12wow
57:16well done
57:18well done
57:20well done
57:21well done
57:26well done
57:26well done
57:26well done
57:35It's your mum's favourite dish.
57:37Nice mum, look.
57:39Yeah, it is. It was a dish she always wanted me to get to the banquet.
57:43So, yeah, speechless.
57:45Champion of champions. Congratulations.
57:55Oh, thank you, darling.
58:00I'm so proud of you.
58:04It's just the best feeling ever to see her get this recognition.
58:09It was really odd coming here, having not won my course,
58:14and so there was definitely some, like, imposter syndrome.
58:16I really felt like I had to prove my right to be here, and I did.
58:23All right, mate.
58:24See you soon, brother.
58:25Today was great. It's great to see everyone get over the line and, yeah, finally tick it off the list,
58:30you know?
58:31Yeah, it felt great. I feel a lot more relaxed now. The banquet was as intense as it was supposed
58:38to be.
58:40Everything went really well today. I think all the chefs pulled together to produce, like, a great menu for the
58:44guests.
58:45And congratulations to Nikita. Well-deserved on winning champion of champions.
58:51Congratulations, Chefs, to all of you. Cheers. Cheers. Cheers and well done, Nikita.
58:56Yeah, well done. Cheers. Thank you.
58:57That is a wrap. We'll see you next time.
59:29We'll see you next time.
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