Great British Menu (2006) Season 21 Episode 27

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🏘️ Great British Menu (2006) - Season 21 Episode 27  A new region, a new battle! In Episode 27 "Scotland Starter Spectacular", Scotland's finest chefs compete to create the perfect opening course for the prestigious banquet. Who will capture the judges' hearts with bold Scottish flavors... and whose starter will miss the mark?  🔹 Episode Highlights: • Scotland's top chefs showcase their signature starter creations • Judges assess: authenticity, creativity, execution & banquet potential • Regional ingredients spotlight: langoustine, venison, berries & more • One chef advances: the proud moment of representing Scotland • Signature GBM energy: local pride + culinary excellence + emotional stakes  🔹 Series Info: • Format: Cooking Competition / Culinary Documentary / Regional Heat • Original Network: BBC Two (UK) / BBC iPlayer / International Syndication • Series Launch: 2006 | Season: 21 | Episode: 27 | Heat: Scotland Starter • Setting: United Kingdom (Scotland Regional Heat) | Language: English • Runtime: ~30 minutes (full) | Clip/Highlight version: ~8-12 min  🎧 Prefer audio? Listen to BBC food podcasts & cooking show recaps on Spotify, Apple Podcasts.  👉 Enjoying the series? Hit LIKE, SUBSCRIBE, and comment: "Which Scottish starter impressed you most? 👇" Turn on notifications 🔔 for Episode 28 Scotland Main Course!  #ShowTVMovies #GreatBritishMenu #BBC #ScotlandHeat #S21E27 #CookingCompetition #ScottishFood #BritishTV #Foodie #BingeWatch #RegionalCuisine  ⚠️ Copyright Disclaimer: This video is shared for promotional, review, and informational purposes only. All rights to "Great British Menu" belong to BBC Studios and associated producers. This upload complies with Fair Use guidelines (Section 107, U.S. Copyright Act). No copyright infringement intended.

Transcript

00:02Oh, hey there, Phil.

00:03You up to anything nice?

00:04Just practicing some knife skills.

00:06I think we might need to go back to basics here.

00:08No, no, no.

00:09This is something Sir Stephen Frears taught me.

00:11It's called the Director's Cut.

00:14Okay.

00:15All right, that's a wrap, folks.

00:17Get the cabbage into makeup for its close-up.

00:21Someone please stop Chef Tom Kerridge.

00:23He's stolen a piece of the leading lady.

00:25She's delicious.

00:30So far, there's been a win for Scotland's Ori, who clinched the starter course.

00:34Well done, Chef.

00:36And Wales' Corin, who just pipped Nikita to the fish.

00:40Really happy after winning yesterday.

00:42Finally got my name on the board.

00:44It's tough being the only woman.

00:45So it's definitely a confidence boost to come second.

00:48So I've just got to give it everything today.

00:51Today, the chefs compete for the honour of cooking the banquet main course for film icons in Liverpool.

00:56Who will triumph when the standards are this high?

01:01Gotta do that extra mile.

01:02The banquet will be held at the iconic film location, Liverpool's St George's Hall,

01:08which is featured in movies including Fantastic Beasts and Where to Find Them and The Batman.

01:15One way for anger management, isn't it?

01:17I think it's really tough.

01:18I think there's some amazing competition.

01:21It's the course every chef dreams of winning,

01:23and as if battling the other exceptional finalists wasn't enough.

01:27Ow!

01:28Ow!

01:29Today, the heat is turned right up.

01:32This chef is my wild card.

01:52Two spots left at the banquet.

01:54The margin for error is, like, zero.

01:57Main course today, guys?

01:58I would love to get my name on that board.

02:00I'd like to think that my chances are quite high getting the duck main course onto the banquet.

02:04Deciding which main course makes it onto the menu are triple Michelin star holder Tom Kerridge,

02:11fellow Michelin star chef Lorna McNee,

02:15and comedian and blink-and-you're-missing occasional actor Phil Wang.

02:21Oh, nice heart.

02:22Thanks.

02:23Aw, look at that!

02:24There's a couple of dishes I'm really looking forward to.

02:27Ori's, that lamb dish, was fantastic.

02:29But also Jamie's.

02:31I thought it was so magical and wistful and beautiful.

02:34Yeah, I'm really looking forward to seeing Kieran's, the hot fuzz venison.

02:38It was an elegant murder scene.

02:39Yeah, it really was.

02:40I remember Nikita had a really beautiful pork dish as well.

02:42It was very tasty, and I love porks.

02:44Beautiful pie with that as well, wasn't there?

02:46Yes.

02:46I mean, I love a pie.

02:48I don't doubt it.

02:50Lawrence isn't here.

02:51That must mean that someone else from one of our heats is stepping in.

02:55There's only space in the kitchen for eight people to cook,

02:58so we've asked the lowest scoring chef from the heats

03:01to step out for this course to make way for a wild card.

03:06Anyone have any ideas?

03:08Paul Leonard, who ours against, is pretty good.

03:10I had Mark in my heat, who had one of the best main courses I've ever had.

03:13He goes up against Cal.

03:14His main course got some nice scores as well.

03:17I had John.

03:17He had quite a nice main course, so it could be him.

03:21I know, and I know it's a great dish.

03:23Spill the beans.

03:24Spill the pork.

03:25It's not pork.

03:27There's a clue.

03:31I think biggest rival today is probably Jamie.

03:34Everyone's a rival until my name's on the board.

03:36I only skimmed past Nikita yesterday,

03:39so I think she's a bit of a dark horse.

03:41There's a wild card today.

03:42Yeah, more competition.

03:45Good morning, chefs.

03:47Everyone ready for today is going to be a big one, the main course.

03:50We have asked one chef to step out.

03:53Taking their place will be my wild card.

03:58This chef had the highest runner-up total score, I feel,

04:03their main course is definitely banquet-worthy.

04:09There you go.

04:11You ****.

04:16Welcome back, Cal.

04:17Thanks for having me.

04:18Our guest judge today is one of Britain's most acclaimed film directors.

04:22It's Sir Stephen Frears.

04:24Please do make sure you call action on some blockbusting flavour.

04:29All right.

04:30She worked on that quite a long time.

04:32Yeah, I was up all night with you.

04:33OK.

04:34The first four chefs to cook will be Kieran, Nikita, Josh and Ori.

04:39Off he's go.

04:40Good luck, chefs.

04:42Good luck.

04:45Good luck.

04:45Good luck, guys. Good luck.

04:46Good luck, everyone.

04:50Yeah, it's nice to come back and get one more shot at it,

04:52but obviously redemption comes if you actually win it, so let's see.

04:55It's main course, Judgment Day.

04:58The battle is on to join Ori and Corin on the banquet menu.

05:04Should my induction be flashing?

05:06No, it should not.

05:08Oh, thank you.

05:10Wrong knob.

05:11Classic wrong knob situation.

05:13Chicken.

05:14It's chicken time.

05:15To celebrate Audrey Hepburn's character's disastrous cooking in Breakfast at Tiffany's,

05:21London and the South-East Josh is making a balleteen.

05:24I'm stuffing my chicken, chicken mousse.

05:28It's just got some coriander seeds and cumin seeds through the mousse.

05:34Scotland's Ori is charring a lamb saddle.

05:38His feast inspired by the animation brains.

05:42First big job is get this potato rosti on, get the lamb bun mix on,

05:46get the sauce on, get the mousse on, get the lamb cooking.

05:50Loads.

05:53He's also proving dough for sticky buns as Kieran from the South-West

05:57makes venison blood sausages with extra spice after feedback from the heats.

06:02So what kind of scores did you guys get in the heats?

06:05Eight and two sevens.

06:06OK.

06:07What about you, Kieran?

06:08Two eights and a nine.

06:10All right, what did you get, mate?

06:11I got three tens, so the only way is down.

06:14What did you get, Nikita?

06:15I got three nines.

06:17Hey, get that under your belt, eh?

06:20Our central winner, Nikita, is making a pork cheek pie for a Pride and Prejudice dinner.

06:26It is hammering for my pork pie filling.

06:29She's adding a ten-spice chat masala, as the spices would have been a sign of luxury and wealth in

06:35the Darcy household.

06:36My biggest worry is the pie.

06:41Helping Judge is one of our most successful film directors.

06:45With three BAFTAs, a Primetime Emmy and two Oscar nominations, his films include The Queen, Dangerous Liaisons and Philomena.

06:54Hello, nice to meet you.

06:56It's a Stephen Fries.

06:58Hello there, Stephen, how are you?

06:59Nice to meet you.

07:00Nice to see you too.

07:01Please jump in, grab a seat, my friend.

07:03Do you eat out a lot?

07:04Is food a big part of your world?

07:06Once a week.

07:07There are eight main courses coming your way today.

07:10Eight?

07:10Eight.

07:12What is your favourite thing to eat?

07:14I was brought up on post-war food, so steak and kidney pie and things like that.

07:19You know, I was brought up in rationing.

07:20And if you're, no, you're all too young to remember rationing.

07:23Even I'm too young.

07:25Can you believe it?

07:26Oh, come on!

07:27My dad was in South Africa during the war, rationing of food parcels from South Africa.

07:32I remember when a pineapple arrived.

07:33Wow, was that exciting?

07:35No, I said I don't like pineapple.

07:38Hot pan, hot pan.

07:40Super hot pan.

07:40No pineapple, but far-flung flavours are underway.

07:45Both Josh and Kieran are making a Mexican sauce known as a mole.

07:49Building layers of flavours, so chicken, then onions.

07:52Then we're going with spices, almonds, pumpkin seeds.

07:58Then in with the chillies and herbs.

08:01Then tomato paste, cut the tomato paste out, add the prunes.

08:04And then just let it cook for as long as possible.

08:07Like Josh, Kieran's contains almonds and chocolate, but his is flavoured with beetroot and tamari, which is similar to soy

08:15sauce and red verjue, the juice of unripe grapes.

08:25Just as well, that doesn't actually hit the ground.

08:28Ori lines a mould with lamb and guinea fowl mousse.

08:33These chefs are just extraordinary. They're all performing at such a high level.

08:36But all of them are so individual, so cooking for their own personality, telling their own story in the most

08:43powerful way.

08:45Max, please, behind.

08:47Ding dong.

08:48I want to put it in the oven at the right time so that it has time to rest, but

08:52I don't want to put it in too early because I'm not serving at first.

08:57Kieran's got venison leg and loin smoking over pine.

09:02Time pressure is the biggest issue.

09:05Our first main course coming in is from Kieran, representing the south-west of England, and it is called The

09:10Greater Good.

09:10Barbecued venison loin and leg, slow-cooked and glazed venison belly, venison blood sausage, grilled heart of Tardevo, served with

09:19a venison sauce, venison heart taco with beetroot mollet and smoked creme fraiche.

09:25And it's about Hot Fuzz, which was filmed in Wells in Somerset.

09:30He's made a beetroot taco dough and will serve the dish like a murder scene as a nod to his

09:38comedy thriller inspiration.

09:42The Greater Good is obviously the tagline for the film. I'm using it as like a message for like using

09:46the whole animal.

09:47Which is your ethos in your cooking ethos.

09:50Venison belly and dehydrated beetroot are finishing on the barbecue.

09:55How are you looking, Kieran?

09:57Yeah, we're gonna be okay, I think, maybe, ish. We'll see.

10:00With the bones, he's made of venison and beetroot sauce.

10:03Thanks. Thanks, Josh.

10:05Welcome.

10:06Can I take it out for you?

10:07Yes, please, boss.

10:09Moudon, moi.

10:13You've shot some films in Liverpool, right?

10:16The first film I ever made, Gumshoe, with Albert Finlay, was set in Liverpool.

10:20And then we shot again a film called Florence Foster Jenkins.

10:23With Meryl Streep?

10:24With Meryl Streep.

10:25That's incredible.

10:26It has very, very vertical buildings and wide streets.

10:29And it looks, it passes for New York.

10:35What do you want, man?

10:36We're gonna make tacos together.

10:37Someone could do a blob of mole in there.

10:40Like that much?

10:41Maybe a tiny bit more.

10:43Kieran starts with the pine nut cream.

10:46Do you want me to do that?

10:46Yeah.

10:47Josh fills the taco with dehydrated beetroot, pumpkin seeds and smoked creme fraiche.

10:53We've got eight minutes, Chef. How's that blood sausage, Kieran?

10:56Yeah, it's nice. It's a bit softer than the last time.

10:59Yeah.

10:59They're finished with shaved, dried venison heart.

11:06Beethoots look beautiful.

11:07You happy?

11:08Yeah, really nice.

11:13Chef, we have four minutes to the past.

11:15Yeah, I'm gonna put a touch early if that's okay with you.

11:16Lovely.

11:17Early is always good.

11:20Splashes of venison and port sauce completed.

11:24The whole thing's supposed to be like a blood splatter.

11:25Yeah.

11:26So, Messi is, like, encouraged.

11:33Service, please, guys.

11:34Come and grab the door.

11:35Oh, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait, wait.

11:38Here you go.

11:46It looks like you've stumbled upon a murder scene.

11:50But a delicious murder scene.

11:53The chefs who cook this afternoon get to try the dishes and suss out the opposition.

11:58Thanks, mate.

12:07It's a strong start of the day, isn't it, if you kick off with a venison heart taco.

12:12It's a decent breakfast, isn't it?

12:13Yeah.

12:14I think the beetroots are cooked perfectly.

12:15They've got a great flavour.

12:16The black pudding's definitely better this time.

12:18I still absolutely love that pine nut cream.

12:20I think it's delicious.

12:22Pine nut is a nice touch.

12:23I love the blood pudding.

12:25The loin for me is, like, just, like, if I'm being hypocritical under-season.

12:28We would have liked to have seen, like, a heavy sauce on there for me.

12:31Taco's good.

12:32What did you think of the little taco?

12:34Yeah.

12:34I think that's maybe the best part, I think.

12:36It's really special, isn't it?

12:37It's super tasty.

12:38Yeah, the taco's banging.

12:39The cook on the beautiful pink pieces of the loin and the fillet are delicious.

12:44The belly, I think, is fantastic.

12:46And that lovely, chewy, smoky heart taco is such a nice break in the texture of everything else.

12:52I found that rather unremarkable.

12:54And the loin.

12:55That was very good.

12:56I think it's super tasty.

12:59Maybe a little lack of acidity and punch.

13:02And, like Stephen said, something that suddenly comes through is exciting.

13:07The pie's in the oven.

13:11I like pie.

13:13The central region's Nikita has been flying under the radar with her dishes.

13:19I scored highly.

13:20I got nines.

13:21You know, I need to show them that I can hold my own and I'm not here to mess around.

13:27Her inspiration is Mr Darcy's house, Pemberley, from Pride and Prejudice,

13:32which was filmed at Chatsworth in Derbyshire.

13:36Dinner at Pemberley.

13:38Roasted pork tomahawk, barbecue pork belly, pork cheek pie, sweet corn chevdo,

13:44spiced carrots, potato patties, green chutney served with a pork Madeira sauce.

13:52Nikita's chevdo is a Gujarati version.

13:55Pureed sweet corn with mustard, sesame seeds, green chili paste and turmeric.

14:01Just need some seasoning.

14:03A spoon of lemon.

14:04Scoring three nines in the heats puts her in the top three.

14:10I absolutely love the pie, although there was slight serving issues,

14:15because it was so big and delicious that when you cut it,

14:18all the kind of the middle kind of spread everywhere.

14:20So I'm doing a much shallower pie, and then the potato wasn't quite crispy enough.

14:25Right.

14:25So I'm rolling it in semolina before frying it.

14:27I can't wait to see it again.

14:30More sweet corn goes into the mashed potato patties, which are also flavoured with green chilies and curry leaves.

14:38Time to do some meat cooking.

14:40I can't wait to see it again.

14:48Dangerous Liaisons was a big hit.

14:50We had a vast chandelier of candles.

14:53Lighting fields by candlelight was really invented by Stanley Kubrick.

14:57He invented a lens that could use candlelight for its light source.

15:01So then the candles are brighter than the electrical lights that you used to light the set.

15:06Is that a common practice, to take inspiration like that from other directors and techniques?

15:11Well, if someone does something that clever, then you nick it, yes.

15:17I'm taking the pie out of the oven.

15:22Back spots.

15:28I'm very happy with the cook on the pork.

15:30Yeah.

15:32Kieran's on carrots and potatoes.

15:34And then just lower it down and don't touch them.

15:36If they touch, they'll stick to each other.

15:40Make sure you get lots of this masala, like, on it.

15:43This, like, sesame peanut-y coating bit on top.

15:47Chef, you have six minutes to the pass.

15:49Wait.

15:51And then cabbage can go in the bowl.

15:55Anything else?

15:56I need silence while I try and do more of this pie.

16:06Okay, someone to do this sweet corn puree.

16:09A circle blob.

16:10Yeah, circle blob.

16:10It is lumpy, but it's supposed to be.

16:12It's sitting next to her green chutney.

16:18Two and a half minutes to the pass.

16:19Oi.

16:21Oh, look at that.

16:22Oh, blimey.

16:25Sort some jugs, please, and then I'm ready to go up.

16:35What's the best way to hold this?

16:37Steady, steady.

16:38Yeah.

16:38Good luck, Chef.

16:42Hello.

16:43Hey, Chef.

16:44Oh, my God.

16:46Beautiful pie.

16:47Look at that.

16:53Nothing better than that sound, is there?

16:55The crunch.

16:56The crunch.

16:56The knife goes through a crisp, crunchy pastry on a pie.

17:08Hello.

17:11What's the green condiment?

17:12It's a green chutney, so made with coriander mint.

17:14It's super, like, fresh and, like, cuts the dish.

17:17Well, you finish over it.

17:18If you liked it.

17:19I think the cook on the pork was really good.

17:22Really tender.

17:23Yeah.

17:23Color of the sauce, great.

17:25That green chutney is magnificent.

17:27I'm kind of obsessed with that.

17:29I think that the pork's delicious.

17:30The belly's still great.

17:31I actually really love the potato things this time.

17:33They've got a nice spice in them and they've got a really great texture.

17:35They were delicious.

17:36They were very good, weren't they?

17:37I thought a lot of it was terribly good.

17:39Preach on the pork real nice.

17:40Yep.

17:41Potato crispy on the outside, soft in the middle.

17:43Yeah, really delicious.

17:44I think she's managed to drove those flavours even more.

17:47The pie is absolutely fantastic, deep, rich.

17:50I think probably the only issues that I might have with it,

17:53it was a little clunky for service point of view.

17:55Solid cooking.

17:56Definitely could see that at the banquet.

17:57Imagine that pie being served in the middle of the table, right?

18:00Last time we had this, the pie was much taller.

18:03The ratio now of pastry to filling suddenly becomes a bit more pastry-like.

18:08I don't need so much pastry, I want more pork.

18:10I thought the pie was wonderful, though.

18:12Yeah.

18:13I could eat it all day.

18:14What would Colin Firth say?

18:16Something charming, no doubt.

18:19Ori, you want this at 180, mate.

18:22Cheers, mate.

18:24Kent's Josh will serve next.

18:26His chicken ballatine is being poached and he's still working on his mole sauce.

18:33Nice things.

18:34We like nice things.

18:36This is called Not a Fan of Chicken and Sauce Anyways.

18:39Chicken ballatine, crispy chicken skin, braised gem lettuce, fresh gem lettuce, rice cracker, saffron rice, lime gastrique and chicken mole.

18:47A celebration of iconic British actress Audrey Hepburn, who spent part of her childhood in Kent.

18:53This dish is inspired by Holly Go Lightly in Breakfast at Tiffany's, who attempts to make a dish of chicken,

18:58rice and chocolate sauce, but the pan explodes.

19:01What were your scores from the judges?

19:03Eight, seven, seven.

19:04One of the pieces of feedback for you was more food.

19:06More food.

19:07So you told me you've added rice.

19:09Yeah.

19:09What kind of rice is it?

19:10Basmati rice.

19:11Yeah.

19:11Nice fine dice of white onion and garlic, chicken stock, saffron.

19:15So just more, more.

19:17More stuff.

19:18More stuff.

19:19These look nice.

19:21These?

19:21Yeah.

19:22What is it?

19:22Thanks mate.

19:23Just a rice cracker mate.

19:26This is not hot.

19:29The crackers are finished with saffron and he begins braising baby gem lettuce.

19:36Add some chicken stock, cook it down a little bit, lime juice.

19:4180% dark chocolate is blended into the mole sauce.

19:45Ori, I don't want to destroy your palate, but can you just check that for me?

19:51Nice.

19:51Salt.

19:52I think I need a bit of salt.

19:53Yeah.

19:53I thought so.

19:54You found a breakfast at Tiffany's?

19:56I saw that in about 1961 or something.

20:00It's about 1961.

20:01Oh, is that right?

20:01Well, that's when I saw it.

20:02I grew up in Leicester.

20:04There were 40 cinemas in Leicester.

20:0640?

20:0640.

20:08Wow.

20:08They would change the films halfway through the week often.

20:11So I did nothing but go to the cinema.

20:16Are you happy with the cook on that?

20:17Yeah.

20:18I'm very happy with it.

20:19It's juicy.

20:20Mousse is nice.

20:21Josh, you've got just over five minutes, chef.

20:23Yeah, I'm going to be a touch early.

20:27Top it with some of this chicken skin.

20:30Yum.

20:30The original dish that Polygo lightly cooks in the film is chicken, saffron rice and chocolate sauce.

20:36How's your mole?

20:37Yeah, it's nice.

20:38I'm happy with the mole.

20:39The spice level.

20:40The taste of chocolate.

20:42Lime gastric.

20:43Yep.

20:44Really good amount of that, mate.

20:45Yep.

20:50And then lettuce.

20:55Just over one minute, chef.

20:57Yep.

20:57No worries.

20:58Fresh lettuce and coriander garnish the dish.

21:01Yeah, just place it in, mate.

21:03It'll sit flush in the top.

21:04Drop it?

21:05Yeah.

21:05Just let go of it, mate.

21:06It won't go through.

21:07That was scary.

21:08He adds smoke before sealing the pressure cookers, which he'll serve whistling as they release the steam.

21:16Service.

21:21Thanks for your help, mate.

21:22Last one.

21:22No worries.

21:30There is a sense of tension here.

21:31It does feel like it's about to explode in my face.

21:41Nice that he's done an item of food that was actually eaten in the film.

21:45Delicious.

21:46Oh, there'll be trouble at home.

21:49Where's the mole?

21:50I'll see.

21:51Chickens cooked beautifully.

21:53Yeah, chickens.

21:53The only thing I'm not sure about is this rice cracker.

21:56I'm not sure of the flavour of it.

21:58I think there's some really good flavours in there.

21:59I quite like the mole.

22:00So that sauce, for me, tastes amazing.

22:03It's something that we've not had on Great British Menu really before.

22:06I think I've got more of it than last time.

22:09Now, that's more of a good thing.

22:10However, the good thing is super powerful.

22:13That chicken that's cooked beautifully, but the flavour of it is just gone.

22:17Everything is cooked absolutely beautifully.

22:19I think the rice has got fantastic flavour.

22:21But, yeah, I had the problem last time where I thought the sauce might take over and I feel like

22:24it has.

22:26The lime is really good as well.

22:27Yeah.

22:29Really, like, kind of sweet and sour.

22:31Juicy chicken.

22:32So soft.

22:33It's a really exciting dish now, especially with this bit of rice at the side, which is so delicious.

22:37The rice is a great addition.

22:38The crispy, crunchy elements of the chicken skin on it are great.

22:41I mean, for me, that's a ten.

22:42I, personally, I'd say it's probably about an eight.

22:44I feel like this falls short of the first two.

22:46The dish is so brave, it's so delicious, but the balance of the two have just been lost.

22:51Well, I'm glad you're not a film critic.

22:55I thought it was sensational.

22:57I thought the chicken was very, very well cooked.

22:59Where do I get it?

23:05Finally, it's Scotland's Ori who's using mushrooms and haggis spices for his fast filling.

23:10This is the brined lamb mini fillet.

23:13It looks appetizing, doesn't it?

23:15Black.

23:16He builds the fast with the lamb and guinea fowl mousse he made earlier, truffle mousse,

23:21and the lamb mix.

23:22This is called A Feast for Merida.

23:25Barbecue lamb saddle, lamb fast, lamb fat rusty, sticky lamb rib, fried bun filled with braised lamb,

23:34courgette, basil and lemon verbena puree, and lamb sauce inspired by the animated movie Brave,

23:41set in a fictional medieval Scotland.

23:43This dish is based on a scene where they're having a feast at the castle.

23:49He mixes the courgette, basil and lemon verbena puree.

23:54What is?

23:55Lamb ribs.

23:57I remember in your heat, you were a bit upset about the little buns that you made and you felt

24:02that they worked right

24:03and then you got tense from all the judges.

24:05Yeah, I'll probably make them right this time and not get tense.

24:07And they'll go, oh, what's wrong with the buns?

24:08What's the most difficult thing on here?

24:10Getting this terrine right, getting the buns right, and just making sure the croissant and the lamb's really spot on.

24:14It's really beautiful. Yeah, yeah.

24:15You can do it. Of course you can.

24:17This dough feels better. Just weighing them out so they're all the same size, then I'm going to pin them

24:23out and roll them with the lamb inside.

24:26Steve, you had directed Philomena.

24:28It centres on this tragic story about Philomena and her son, but throughout the film there are also these moments

24:34of humour and wit.

24:36Yes, thank goodness.

24:37How important is it to have that range of emotions?

24:41Oh, I like the jokes. I love the jokes. I'm rather a sucker for them.

24:43It's easy to be depressing.

24:45But comedy's hard.

24:46You'd know more about that than I would.

24:47I've been trying to convince these guys. All serious.

24:51The last service of the morning is coming up.

24:56Tomatoes and preserved lemon are ready in the saucepans.

24:59His sticky lamb buns are frying.

25:03And the farce has finished steaming.

25:08Did they look good, mate?

25:09Yeah, I am chuffed with this.

25:13Potato rashti is topped with soft Scottish crowdy cheese and the buns are dusted with wild garlic powder.

25:24I've got some mint chiffonade in the bottom of my fridge. Sprinkle that over the top.

25:29The lamb saddle is seasoned with salt and haggis spices.

25:34Always seasoned from a height.

25:35Yes, you like that, mate.

25:37Yeah, it looks good.

25:39Ori, you've got ten minutes, chef.

25:40I'm going to be ready in probably two minutes, Andy.

25:43You are a rock star.

25:47OK, cool.

25:52I need to put the puree on the plate.

25:54I actually forgot about this, sorry.

25:56Oh.

26:00Service, please.

26:15What an entrance.

26:18Enjoy, guys.

26:19Thank you very much.

26:19Thanks.

26:20Starting, right?

26:20Yeah, absolutely stunning.

26:24That was cold.

26:25I'd like some more, please.

26:34You don't look as I as impressed as last time, Tom.

26:36I'm not.

26:37Hmm.

26:37I'm seeing.

26:38I think he's been slightly let down by it and I don't think it's actually his fault.

26:41I actually think the piece of meat isn't as good.

26:43Yeah.

26:44It's not got that beautiful, gentle melt-in-the-mouth cook that it had last time.

26:49The beautiful farce.

26:50I mean, it's a stunning piece of cookery and it's a little cold.

26:56Perhaps trying to get it all up perfectly under a bit more pressure suddenly shows actually what a stretch this

27:03dish might be.

27:04The amount of work that's gone into this is incredible.

27:07The one thing for me is that the actual piece of lamb, I like it a bit more medium.

27:11Fat's a little bit under rendered.

27:12Yeah.

27:13Yeah.

27:13That's the main bit though, isn't it?

27:14Yeah.

27:15It's very bright in, like, summery when you eat it.

27:17Everything's executed exceptionally well.

27:20The lamb bun actually is better this time.

27:22I think it's delicious.

27:23The rosti's still lovely.

27:24The farce is beautiful.

27:26The lemon verbena puree.

27:27But I agree with the lamb belly.

27:29Mine was mainly fat, which is a real shame.

27:32What did you think, Stephen?

27:33Well, luckily, I'm not haunted by the past.

27:36To me, I thought it was sensational.

27:38I mean...

27:40Get out of here.

27:52Happy, guys?

27:53Yeah.

27:54You all right?

27:54Yeah.

27:55It's over.

27:56I'm glad to get the main course done.

27:58Will it be enough?

27:59I don't know.

28:00I think there's going to be some serious, strong main courses this afternoon.

28:02There's going to be some attitude in the kitchen.

28:05Yeah, yeah.

28:06In the kitchen.

28:07Hi, everybody.

28:08Hey, mate.

28:09Stephen, how are you, sir?

28:10I've eaten too much.

28:12You've eaten too much.

28:13And we're only halfway.

28:14To be honest with you, we've had some really great dishes that have improved.

28:18Got some great flavours, some great produce.

28:20Some improvements on dishes.

28:23Some slightly gone backwards.

28:25Have we found our banquet dish yet?

28:27I'm not quite sure.

28:28Did you love it, Stephen?

28:29Yes, but with him, it's like sitting on a panel with a public hangman.

28:34To me, the food has been absolutely wonderful.

28:36Got to open a pub called The Hangman.

28:38The Hangman.

28:39How did we find that, guys?

28:40Yes.

28:40Quark moves fast.

28:41Some tasty dishes.

28:42Real tasty food.

28:43No weak dishes, I didn't think.

28:44Good luck, guys.

28:45Good luck.

28:45Cook well.

28:46It's so lovely to have you here, Stephen.

28:48Directed some of my favourite films.

28:49My Beautiful Laundrette was such a loved book.

28:52You feel a responsibility when you take on something like that to get it onto screen.

28:56Oh, yes.

28:56When I made High Fidelity, Nick Hornby's book, people came out and said,

29:00well, they didn't knock that up.

29:02And I thought, oh, that's a real compliment.

29:04So, no, no, no.

29:05After you're dealing with things that people love.

29:07Food, music, film, all of these things are the things that we kind of carry in our hearts,

29:11right?

29:12So we'd better get this banquet menu right, then.

29:14Just put your hearts and your head into it and let's see what we can come up with in the

29:17second half.

29:20Good luck, guys.

29:20Good luck.

29:24It's all so quiet.

29:27It's all so quiet.

29:29It's all so quiet.

29:30This is huge.

29:32It's the one everyone wants.

29:33You can see everyone's quiet.

29:34No one's talking to each other.

29:41This dish has got a lot of components, so I just, yeah, want to get them all done.

29:45Now I'm going second, so, you know, it's a bit of a push.

29:48As well as butchering guinea fowl, Cal's making milk buns and two farces.

29:54One stuffed inside morel mushrooms for the full Monty.

29:58I mean, you are my wild card.

30:00The dishes that you're up against are no joke.

30:03No, absolutely not.

30:03Not least Jamie, who already beat you in the heat.

30:06Yeah, I already, yeah, I've already seen Jamie's and it's knockout.

30:09I feel like coming in as a wild card, people are happy to see you at first,

30:12but probably not that happy that you're here.

30:14Cal's fellow northeastern Yorkshire chef, Jamie, is celebrating the boy and his kestrel in Kez.

30:21I'm going to get the parfait cooked down and then start the crumpet batter

30:25and then I'll leave that to sit for a while to start to bubble up.

30:29I need to blow towards the ducks.

30:35In homage to the film Becoming a Guinea Fowl, Corin is, unsurprisingly, cooking guinea fowl.

30:42You get the steamer at the top, Cal?

30:45I'm using the steamer at the top, I'm done with the bottom now.

30:47Let's go steam some buns.

30:50Jack's got his hopes pinned on a dish designed for Wallace and Gromit.

30:55His take on steak and Wednesdaydale cheesy chips.

30:59The chips, they need to be boiled, frozen, fried and then refried again.

31:04I'm cutting them all different angles because I was a kid in the chip shop, that's what I used to

31:07get.

31:09Such an incredible career. You were nominated for an Oscar for the Queen.

31:14Yep.

31:14What do you think about awards?

31:16I try to be indifferent, but when we win one, it's always very nice.

31:20They don't really matter.

31:22Oh, you've won one?

31:23Now they're amazing!

31:24They're very, very important.

31:26So how does everyone feel about the guest judge?

31:28Director, Stephen Frius.

31:30I think it's quite exciting to become such an amazing film director.

31:33Yeah.

31:33Directed The Queen.

31:35The Queen, yeah.

31:36Have you seen it?

31:36Great film, yeah.

31:39Wrapping the faggot mix in crappernap just to keep it all sealed while it cooks.

31:43I've got the beef cheeks in here, in a lot of butter and oil, just to really get deeply caramelised.

31:48Let's put some veg in there to help season it.

31:51There we go.

31:52Now we fry it.

31:54You don't mind a few guinea sausages up here, do you?

31:56Don't for it, chef.

31:57There will be some flames in a little bit, FYI.

32:02Our first main course of the afternoon is coming from Corin, representing Wales,

32:06and it's called Rungano's Guinea Fowl.

32:08And it's barbecued, finished crown of guinea fowl, glazed with Welsh Zambian honey.

32:13Fried, confit leg with piri-piri hot sauce.

32:16Barbecued, confit thigh.

32:17Pickled and seared courgettes with fried capers.

32:21Bergamot zest and togarashi spice dressing.

32:24Ponzu butter sauce and a fried steamed bun.

32:27Celebrating Rungano Naoni, a Welsh Zambian director,

32:31who won at Cannes 2024 for her film Becoming a Guinea Fowl.

32:36How did the judges respond to your dish?

32:39You've got two eights and a seven.

32:40Two eights and a seven, yeah.

32:41I feel like they thought the garnish was a bit under-seasoned, a bit bland.

32:46Oh, so wasn't that keen on the courgettes?

32:47Wasn't that keen on it.

32:48We've got an addition of some fried capers in there and a little dressing for the courgettes as well.

32:56So these are my legs that are about to go into their dry dredge and then fried.

33:00Get a nice crispy leg, then I'll stick them in the oven.

33:04Ow!

33:05Ow!

33:07ABC, yeah?

33:08Always be cleaning.

33:09Always be cooking.

33:10Always be clearing.

33:12Always be chopping.

33:13ABC.

33:14And always be charring as the crowns get some colour over the flames.

33:19Oh, ****.

33:20I'm going to take it off.

33:21Yeah, take it off, take it off, take it off.

33:23He adds lime zest to his new dressing.

33:29Fried capers, bergamot zest and togarashi spice dressing.

33:32Bergamot, that citrus lift, is beautiful.

33:35And that togarashi, umami flavours.

33:42You've got six minutes, Chef, to the pass.

33:44How's it going, all right?

33:45Yeah, going to be a tight one.

33:47Celeriac and yeast and courgette puree are first.

33:51Five.

33:53Followed by fondant celeriac.

33:55Can we carry on?

33:56Yes, please.

33:57The barbecued courgettes are dressed with the new spicy citrus dressing.

34:02How's on your guinea fowl?

34:03Yeah, good, thank you.

34:05The leg nuggets are doused in pitty pitty sauce.

34:08One of you just want to snip the string off these.

34:10Yeah, I'm on that now.

34:16You've got two minutes, Chef.

34:17Can I get an extra two?

34:18OK.

34:22The nicest ones you can see straight on top of the leg that I've just done.

34:26And then nasturtium flowers, then we're ready to roll.

34:29Extras are being served on the side.

34:32Moving into your two minutes extra time, Corinne.

34:35Yeah, thank you.

34:35And he sauces up with the ponzu beur blanc.

34:42Service, please.

34:43All right, lovely.

34:44Old buns, yeah.

34:45Hold up, hold tight.

34:46Oh my God, that would be annoying.

34:47That would have been annoying.

34:56What's in the pot, Phil?

34:57What's in the pot?

34:58What's in the pot?

35:00Oh, it's more of the confit thigh and the nuggets.

35:14It's like the best chicken nugget ever, isn't it?

35:16Mm.

35:17Did you like that, Jamie?

35:18Mm, yeah.

35:19Because there's so many varying techniques and processes,

35:22it's quite fun to eat.

35:24There's lots of little bits to sort of pick up.

35:26I think all the different textures work so well together.

35:29I love that barbecue taste on the outside of the guinea fowl.

35:32The little fried legs, delicious.

35:35It's not massive on the big bit of celeriac,

35:39but the courgettes that are dressed in the dressing lift everything.

35:42The fried bun's beautiful.

35:44The fried capers are lovely.

35:45And those nuggets are sensational.

35:47The gravy's a bit over-salted for me.

35:50I love this fried bun.

35:52The yeasted celeriac puree is banging.

35:56Yeah.

35:56And I really like the cook on the fowl as well.

35:58Very protein heavy.

36:00Mm.

36:00I like that though.

36:01That's good.

36:02The thigh, the roll bit is delicious.

36:05And the actual breast, the cooking of it is beautiful.

36:07I agree and disagree with you about the sauce, Phil.

36:10It is salty and it is punchy, but it's amazing.

36:13Let down slightly by the vegetable garnish.

36:16What do you think, Stephen?

36:17The combination of all the things just seemed delicious.

36:21I'd quite like a bag of it to take home.

36:23LAUGHTER

36:30One way for anger management, isn't it?

36:33This is just the breast meat from the guinea fowl, hammered out,

36:37ready to lay onto the skin.

36:42You're buns there, Cal.

36:45Buns, thank you.

36:47So our next dish is by Cal from North East and Yorkshire.

36:51This dish celebrates the cheeky British film The Full Monty,

36:55which was set and filmed in Sheffield, Yorkshire.

36:58Whole guinea fowl, de-boned and stuffed with a roulade

37:00of guinea fowl leg and thigh farce.

37:02Covered in truffle with a truffle stuffed morel mushroom centre.

37:06Guinea fowl sausage served with sweet corn husk,

37:09caramel glazed milk bun, mushrooms, sweet corn puree

37:12with a guinea fowl sauce.

37:14And he's added in there some compi potatoes

37:16with shallot, jam and garlic potato puree.

37:24You know, it's my third time here, so, yeah,

37:26hopefully I can do it this time.

37:27There were two things that got in your way.

37:29Yeah. The mushroom kebab was a bit cold.

37:31Yeah.

37:32And there was no chow and mushy that you did have on

37:34because it split and you decided to not put it on.

37:36Yeah. What are you thinking, Sheff?

37:37Serve the mushrooms hot, that's a good start.

37:39That's a no-brainer.

37:41To chow and mushy or not chow and mushy?

37:42To not chow and mushy.

37:43He's replacing the chow and mushy with the new,

37:46soft, confit potato side dish.

37:49Tamari, so it's made from mushroom miso.

37:51It's, like, cooked with honey.

37:54Looks delicious, Cal. Thanks, mate.

37:56The mushroom kebabs and guinea fowl sausage,

37:58spiced with mustard, paprika and cayenne,

38:01are nearly ready.

38:03Oh! Hi, bud.

38:05I used to get a check one.

38:10Do you act?

38:11Yeah, sometimes, for about a minute at a time,

38:15in anything that'll have me.

38:16I was in Wonka for a minute and 48 seconds,

38:18and the fact that I know that to such a degree of accuracy,

38:21I think, tells what a small part it was.

38:24Our wild card starts with the sweet corn puree.

38:29Do you want to follow the capers?

38:31Five of those.

38:32Start with these, the thyme leaves and the flowers.

38:35Mm-hm.

38:40Cal, you have three minutes to the pass, Chef.

38:42Yeah.

38:43How's it going? Good.

38:44You on time?

38:44I'm just going to take a couple extra, if that's all right?

38:46Yes, it is.

38:48Jam's here.

38:49Jam.

38:49Nice, a good spoon in the bottom of each of those.

38:53That looks great, Cal.

38:55I'm just going to get these, flash.

38:58More, more, more.

38:59More, more, more.

39:01Oh!

39:03Yeah, can you get two of those little potatoes in those pots, please?

39:07Right, and then we need a good bit of oil on.

39:10Whew!

39:10Just stressful as I remember.

39:11You're two minutes over, Cal.

39:13Yeah, I'll be, I think, one minute, really.

39:16Could you just do a big spoon of that crumb and then...

39:19Right, coming up, kebabs.

39:26Ready, guys? Ready or set?

39:35Service, please.

39:49You in it?

39:50Oh, I see.

39:55I might have to look a little while.

40:05Yeah.

40:06Sausage.

40:09It's perfectly done.

40:10It's got a really, beautifully set mousse in the centre.

40:14The jus is great.

40:16Sausage was incredible, bread was incredible.

40:18That was delicious.

40:20Nailed it, mate.

40:21Better than last time?

40:22Yeah, honestly, yeah.

40:23It is, innit?

40:24The sausage, I absolutely love.

40:27With that deep, crisp skin on it.

40:29I love the little mushrooms on the skewer.

40:31I didn't find the sausage particularly interesting.

40:35Sausage, delicious.

40:36Getting you found nice and cute.

40:37It was completely delicious.

40:39I wasn't a big fan of the sausage, but apart from that...

40:41Go for it.

40:42The sausage is also absolutely delicious.

40:44This confit potato and shallot jam is just delicious.

40:48Real sense of fun, real sense of occasion,

40:50and just exactly what you want from a main course.

40:52The bun, I thought, was delicious.

40:54Brings a bit of sweetness to the dish.

40:55Who'd have thought a dish based on Full Monty would have good buns?

41:00I told you it was good.

41:02Didn't I?

41:05Right, duck's going in now.

41:10Nice.

41:18This is the Wensleydale, with the Wensleydale sauce.

41:21Which I'm going to make how you would have a Parmesan sauce.

41:26Like a creamy, super light Caesar sauce.

41:32Next, we have Jack's dish from the North West.

41:35This is Cracking Beef, Grom 8.

41:38Beefellet.

41:38Beef sauce finished with ox tongue and bone marrow.

41:41Beef fat carrots and beef cheek.

41:43Beef fat chips and Wensleydale cheese sauce.

41:47Braised hispy cabbage and malt vinegar mayonnaise.

41:50Inspired by Nick Park, filmmaker and animator from Preston, Lancashire.

41:56What are you going there, Geoff?

41:58Chimichurri.

41:59Nice.

42:00With chervil.

42:01So this needs to be super acidic.

42:05And it's going to cut through all the richness on the dish.

42:10Get your chops around that.

42:12So I remember this dish being maybe slightly on the heavier side.

42:16But maybe that chimichurri will help add some freshness.

42:18I did like the chips, but I thought the sauce was a bit fatty.

42:21Well, I tell you what, for our seventh main course of the day...

42:24You've got an eight, six and a seven from the judges.

42:27Yeah, if I'm being completely honest, I was disappointed.

42:29Lorna thought the sauce was a bit too powerful,

42:31so I'm going to just dial it down a little bit,

42:34make it not so thick.

42:35Keep the punch.

42:36A bit more acidic.

42:38I'm going to do these in batches, make sure they're crispy.

42:41For the first fry and the second one,

42:43I can load it up a little bit more.

42:44Fry has got half beef fat in, half regular fat.

42:50Next is his braised, hispy cabbage.

42:54So just stuffing it with some fresh apple.

42:58Pickled onion.

42:59As before, I have a little contraption

43:02that has fallen on me to build again as resident engineer.

43:05If not, don't worry, Lorna can do it.

43:07Like this.

43:08And we close the circuit.

43:10Bing-bong!

43:11The lighter's on for banquet.

43:13We're good to go.

43:17Jack, you've got five minutes, Chef.

43:20On the carrot, yeah?

43:20Yeah, just quite generous.

43:22On top.

43:23So with the carrots, we're just going to shingle over.

43:26Yeah.

43:27To cover the whole top.

43:28Yeah.

43:32So your new little chimichurri, how is it good?

43:34Yeah, it's nice, really zingy.

43:39And we'll just fill up these jugs in the middle,

43:41and then I'll carve the beef and we're ready to go.

43:48Have a beer of the croissant there, Jack?

43:50I think it looks pretty good to me.

43:51Looks pretty good to me, too.

43:52Pretty good.

44:00Service, please.

44:03My God, those chips are like a whole new world, aren't they?

44:05I think that's the best I've ever done.

44:07It's a good day to do it.

44:08There's a lot extra.

44:09You too.

44:12There were a lot extra, and then Corin found them.

44:25It's very charming, isn't it?

44:35Yeah.

44:36The chips are great.

44:38A perfect level of fat.

44:40The braised beef cheek on top of the carrot as well,

44:42and the hispy cabbage, I think,

44:43really brings a lot of lightness to the dish as well.

44:44The chimichurri goes so nicely with the steak.

44:50These chips are...

44:51Very good.

44:52Very good, yeah.

44:53You know who's going to like them?

44:54Tom Garry.

44:55The cheesy chips are just stunning.

44:58The beef itself is beautiful.

44:59I mean, it's deep-flavoured, super tasty.

45:02It can be a bit flavourless, beef filler,

45:04because it doesn't have that much fat going through it,

45:05but this piece is really, really tasty.

45:08I think it's good,

45:08because you've got that bone marrow in the sauce

45:10and stuff like that.

45:10It helps bring that fattiness to the filler

45:13that it probably needs.

45:14It's nowhere near as fatty as it was last time either.

45:16No, it's not overwhelming, is it?

45:17The vegetable stuff was very, very good.

45:19That sauce is wild as well.

45:21I wouldn't change a thing about that.

45:22Except maybe eating it again.

45:23You know what I mean?

45:24So, the quitan of the beef is spot on.

45:26It's another strong dish

45:27compared to the other dishes today.

45:28It's a bit Wallace and Gromit.

45:29Do you know what I mean?

45:30You feel that you're a bit

45:32going through the motions of building something,

45:34and I get that.

45:35It's not the perfect trousers.

45:37Not the wrong trousers, necessarily.

45:42I've got my ducks in a row.

45:45I'm waiting for the parfait to freeze now.

45:47Obviously, a process that you can't rush.

45:49These are now roasted nicely,

45:51but need to just, like, rest down really slowly.

45:54Jamie's making a sauce from the duck bones for his dish.

45:58Hey, Jamie.

45:59You look really happy that you're, like, making this dish again.

46:02I love this course.

46:02So, you've got a two tones and a nine.

46:04There's nearly perfect score.

46:06Room for one more.

46:08It's a stunning dish.

46:09Moreland memories.

46:10Roasted breast of the duck with the Moreland spice,

46:12a faggot made from the legs,

46:14grated with the duck's heart that's been hot smoked and dried,

46:17a crumpet, and then the liver parfait.

46:19This dish is inspired by Ken Loach's Kess,

46:22which was a wonderful film,

46:24and celebrates the natural habitat of the Kestrel

46:27and the Yorkshire Moors.

46:30This is the Moreland season,

46:32so dried fig leaves, dried wild garlic,

46:34fermented cherry powder,

46:35dried seps, fermented bilberries.

46:40Just pop in the individual bubbles of the crumpets.

46:42The Moreland season can sort of fall into all the little pockets.

46:46It's a great British menu final, do you know what I mean?

46:47So, gotta go that extra mile.

46:53This is actually Corin's Lucky Frog,

46:55which he has on his section all the time,

46:56so he's giving it me today for a bit of good luck.

47:01You're a great admirer of Ken Loach's work?

47:02Yes.

47:03And Kess was, I think, the second film he made.

47:06And it's absolutely wonderful.

47:08And it's what the 60s were like.

47:10Such an adventure to make a film.

47:15Duck looks good, Jamie.

47:16Yeah.

47:17Happy with it.

47:18Big birds, Em, aren't they?

47:21Right, just wanna grab those out for me?

47:22Yeah.

47:24Wait, do you want a chef over here?

47:25Yes, please.

47:27These.

47:27Yeah.

47:28Just gonna warm them over the barbecue,

47:29and then just hit them with a bit of the old Moreland season over the top.

47:35You know that kind of heartfelt, almost solitary feel that the film gives you?

47:40Mm.

47:40The dish was exactly the same, and it took me to a wonderful place.

47:44My only fear of this dish is that I wonder if it will lose it when you try to do

47:48it on a grander scale.

47:51So, have you put a fig on top of each one?

47:56I feel the glaze on these, Chef.

47:58Yeah, beautiful, ma'am.

47:59Off onto the tray, part all over the top.

48:04You've got three minutes to go, Chef.

48:06Crumpets on top of the baskets, mate.

48:16All right.

48:18Gorgeous, Jamie.

48:19What are the berries or currants in there again?

48:21Elderberries that have been pickled in juniper vinegar.

48:23Nice.

48:26Yeah, I'm happy with that. Service, please.

48:27Ready? Yep.

48:29All right, corin's on the door, fabulous.

48:31Faggots, hearts, sauce, figs, powder.

48:34Oh, Jamie, Jamie.

48:36It is what it is, isn't it?

48:36It is what it is.

48:48Chefs! Call them, call them.

48:49Yeah!

48:50Hello!

48:51Ah, hello.

49:02What is this?

49:04It's the duckwing faggot, isn't it?

49:06Oh, delicious.

49:07Yeah, it's a faggot. Delicious.

49:08And the flavour that Jamie's managed to get into that faggot is absolutely outstanding.

49:14The liver parfait is ridiculously good.

49:16I think that parfait is the best parfait I've ever had in my life.

49:19Really?

49:19The liver parfait I think is delicious.

49:23The duck, the wonderful uplifting sauce, the fig and the mushroom, it all goes together.

49:28The only thing that I think that he's not quite nailed this time is the little crumber tea muffin thing.

49:36And it feels a little bit more dense than last time.

49:38I love this fruity sauce.

49:40It feels brambly and foresty.

49:42But I still have the same issue from last time, which is just that I think I need the breast

49:45just a little more seasoned.

49:46I agree with what you're saying about the salt.

49:48I think it could do with a couple of grains of salt and the parfait is so silky and smooth

49:51and indulgent.

49:53I do think as well I would let the crumpets warm.

49:55The fig was very, very nice.

49:57I liked the faggot very much more than I liked the sausage in the previous dish.

50:04And the presentation of it is not trying to be too kind of wild or out there.

50:08It's just like beautiful and really, really tasty.

50:11I think you've given them a real hard job today.

50:13Finishing on that for sure.

50:15They've got this beautiful wing, which I love.

50:17It's really nice.

50:18And then the kind of woodland area around the dish.

50:21Into the realm of Kez.

50:24It's beautiful.

50:25Can you guys see this at the banquet as the main?

50:28I definitely can see it at the banquet.

50:32I don't know how you guys are still eating.

50:34Have you seen my physique?

50:41Exceptional cookery.

50:42When you see these main courses and thinking that they're in there on their own.

50:45All those elements that they put together with that kind of clarity and that kind of vision.

50:50All the changes that the chefs have made went down really well.

50:53This is completely out of my experience.

50:55Yeah.

50:56It was absolutely sensational.

51:01Loads of good cooking again, isn't it?

51:02So you can't tell really.

51:03Couple of changes, yeah, to the dish.

51:05I think it went well.

51:06I cooked everything how I wanted to cook it.

51:08Today I just was a bit off the boil, you know.

51:10Took my eye off the ball.

51:12I was really happy with what I did.

51:13I did cheesy chips because I don't think anyone's ever done it before.

51:15The fish day was close.

51:18I think this is even closer.

51:19I think the thing that might get whichever chef over the line might be the storytelling.

51:24How we've been lifted out of our seats and into a movie.

51:27That's the magic that we're looking for.

51:30I think my connection to the brief is probably one of the best ones.

51:34I'm sure it's going to be close.

51:35If I make top three, I'll be chuffed.

51:37Top three for me today in no particular order, but Jamie, Jack and Kieran.

51:45My cook went to plan.

51:46I was happy with what I served, but I have no idea where I'm at.

51:52There were so many good dishes today.

51:53And I think that's where a score can change when it's side by side with really good dishes.

51:58Top three, no Pacific order.

51:59I've got Jamie, Cal, Jack.

52:04There's three standout dishes.

52:06Jamie, Cal, then Ori.

52:09I think everyone should be super happy with all that they did.

52:11It's so hard. This competition is so hard.

52:23How are you all feeling?

52:24A bit tired, yeah.

52:26I mean, yeah, good.

52:29We're exhausted from eating, so how you must feel having cooked all of that,

52:32I feel for you because it's been a wonderful day and we've loved every minute of it, so thank you.

52:37It's not every day I eat dishes like this and so many of them.

52:40So I'm broken.

52:43LAUGHTER

52:44But you have been brilliant, thank you.

52:46Pleasure. Pleasure.

52:47Well, it is time to reveal the results.

52:53The first person to leave us with the lowest score today, which I have to say is also an exceptionally

52:59high score,

53:00is Kieran.

53:02Kieran, thank you so much.

53:03That dish was beautiful.

53:05We loved it.

53:06Kieran, we'll see you back in the kitchen.

53:07Remember, you also have a very strong dessert.

53:10Thank you, Kieran.

53:11Cheers, guys.

53:14I think it's absolutely fair with the standard of the main courses today.

53:19OK, next up it's...

53:23Jack.

53:25Now, I'm Scottish and I know my chips and they were absolutely phenomenal.

53:29We'll see you back in the kitchen.

53:30Thank you, Jack.

53:32Well...

53:33Jesus, I didn't expect that.

53:35What?

53:35I didn't know.

53:36I thought your thing was so good.

53:38Oh, thanks.

53:38Who do you think is coming next?

53:40Mate, you can't call it, can you?

53:41So, Josh, you made that chocolate sauce.

53:45I did.

53:46So why haven't you won?

53:48It was absolutely magnificent.

53:51Thank you very much.

53:51Josh, thank you very much.

53:53We'll see you back in the kitchen.

53:54That's a nice way of saying you're next.

53:56Yes!

53:58Boys, you all right?

53:59I'm all right.

54:00You OK?

54:01Yeah, I like me.

54:02Yeah.

54:02You? Yeah, yeah.

54:03All right.

54:04Well, now I reckon there's going to be two people coming through at the same time.

54:06Two or three, I reckon.

54:07Yeah.

54:08Now, next up we have two chefs tied with the second highest score of the day.

54:17And they are...

54:23Corrin.

54:26And Ori.

54:27It was so hard finding any distance between the remaining dishes today, but well, well done.

54:33Thank you, Jess.

54:34We'll see you back in the kitchen.

54:36One, four, two.

54:38That's two.

54:38We're apparently joined second.

54:40So I came third?

54:41Yeah.

54:42I'll take that.

54:43Get in.

54:44OK.

54:45So that does bring us to the three of you.

54:48Nikita, Cal and Jamie.

54:49And your dishes?

54:50Dinner at Pemberley.

54:53Full Monty.

54:56And Moreland memories.

54:58How does it feel to have got this far, guys?

55:00Jamie?

55:00Yeah, really good.

55:02Cal?

55:02Yeah, yeah.

55:03Really chuffed.

55:04Yeah.

55:05Nikita, back again?

55:06Yeah.

55:08Yeah.

55:09Yeah.

55:10It does all come down to points, and all three of you have exactly the same.

55:17In the event of a tie, I usually have the deciding vote.

55:23However, you all know that Cal was my wild card.

55:27So for the sake of fairness, I have handed this decision back to Tom, because he's our head judge.

55:34All three of your dishes thoroughly deserve to be their stood in first place.

55:38But I did want to look at what makes the complete menu, and what we look for in a banquet.

55:44So the chef cooking the Great British Menu banquet main course this year is Cal.

55:57Well done, mate.

55:59Congratulations, Cal.

56:00Thanks for bringing me back for this.

56:02So thrilled for you, Cal.

56:03Oh my God, thanks so much.

56:04Appreciate it.

56:04It's a storming dish.

56:06It's a fantastic dish.

56:07It's great fun.

56:08It's wonderful energy.

56:10The difference between the other two dishes was just the way that the menu goes.

56:14Nikita, the flavours burst were outstanding.

56:17We all absolutely loved it.

56:19And Jamie, that dish is just magical.

56:22It's whimsical.

56:23It scored a perfect 10 for me.

56:24I just had to look at the complete menu.

56:27So, Cal, well done.

56:28Thank you so much.

56:29See you next time.

56:30Next time.

56:31I'm going to let you go back to the kitchen now and break the news to the others.

56:34Thank you so much.

56:35Congratulations to all of you.

56:36But particularly you, Cal.

56:38Right on, chefs.

56:40Yes.

56:41Yeah!

56:42Three years it took to do that.

56:44Can't believe it.

56:45Yes!

56:46Very thankful to Andy and, you know, having that faith for me to come back and actually deliver

56:49a banquet-worthy dish.

56:51Yeah, I'm made up.

56:51So proud.

56:52Proud to do it for the Northeast.

56:58Hooray!

57:08Well done, Mick.

57:09Well done.

57:11Congratulations.

57:16I've almost made it twice now in a row.

57:19So, I would really love to get a dish to the banquet.

57:23So, does that...

57:25I hope so.

57:26Absolutely tough, Cal.

57:27He's been here however many times before.

57:30And I know it will mean the world to.

57:31There wasn't even a point in it.

57:33It was down to, you know, opinion on fitting of a banquet.

57:36So, I'll take that any day of the week.

57:38It's 100% worth it, coming back the third time.

57:41To get that name on the board.

57:43That's what you're doing it for.

57:45Never give in.

57:46Well, hello.

57:48Found me some chefs.

57:49How are you doing, guys?

57:50Good.

57:50Hello.

57:51You did it.

57:52I did it.

57:53Well done, Chef.

57:54Just amazing.

57:56Guys, please don't feel defeated, any of you,

57:59because it was exceptional.

58:01Really one of the most exceptional days I've experienced

58:03at Great British Menu, and I've been here for quite some time now.

58:06So, congratulations to that.

58:09Jamie and Nikita.

58:11Astonishing.

58:12Just absolutely stunning.

58:14Thank you so, so much.

58:15Cheers.

58:16Cheers, everybody.

58:18One more to go.

58:20One more to go.

58:21That looks great, mate.

58:22They spell it wrong in the film, do they?

58:24Yeah, they do, yeah.

58:25Oh, ****, you bet they're right.

58:26You bet they're right.

58:52Oh, what's it like.

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