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This year on Great British Menu...
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Hot stuff coming through!
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...the creme de la creme
of the UK's chefs
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00:00:08,240 --> 00:00:11,935
are cooking their hearts out...
Ooh-la-la!
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00:00:11,960 --> 00:00:13,415
...for a chance to cook
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00:00:13,440 --> 00:00:16,615
at the prestigious
Great British Menu banquet...
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00:00:16,640 --> 00:00:18,415
Rock and roll! ..which, this year,
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00:00:18,440 --> 00:00:23,015
celebrates Britain's triumphs
in animation and illustration.
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It's amazing!
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Of course, the chefs' dishes
must taste delicious...
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I'm not giving out points
for confidence, right?
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00:00:29,920 --> 00:00:32,215
...but represent the theme, too.
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I've got Gruffalo hands.
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A roster of revered previous
Great British Menu winners...
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00:00:38,160 --> 00:00:39,935
Snakes. Snakes!
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...have returned as veteran judges
to score the regional rounds.
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I'm scoring you a ten.
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I would give you an 11 if I could.
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They've got their eyes peeled
and taste buds primed
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00:00:51,320 --> 00:00:55,695
for supreme culinary skill
and unparalleled talent.
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Go hard or go home. Focused.
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The pressure is on as,
at the end of each day,
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the least successful chef... Done.
..will leave the competition.
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It's very exciting!
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This time, it's the top chefs
from the South West
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drawing on
all their culinary experience
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to get their dishes through
to cook for the judges on Friday.
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Yesterday, all four chefs were
well matched during the fish course,
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but Charlotte's starter
set her back.
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I'm scoring you a five.
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Her excellent fish dish
wasn't enough
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amid such tough competition
to keep her in the contest.
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Three exceptional chefs remain -
returner Nick Beardshaw...
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I'm still behind
and I don't want to be going home.
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...and newcomers Amber Francis...
No room for errors.
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...and Andi Tuck.
I'm going into this to win it now.
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The competition is tight,
the standard high,
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and the heat in the kitchen
is rising.
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Might lose your eyebrows
if you're not careful!
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00:02:02,120 --> 00:02:04,695
The three remaining chefs
from the South West
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must now compete
over mains and desserts.
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Amber is in the lead on 17 points,
Andi is on 16,
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closely followed by Nick on 15.
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The competition is heating up,
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but only the best two
will get to cook for the judges.
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Right. OK. Main course time.
Let's do it. Let's do this, then.
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The six-time veteran
deciding their fate
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has won the competition before -
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the personification
of avant-garde cookery,
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00:02:34,120 --> 00:02:37,455
Michelin-starred Michael O'Hare.
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The South West have three
very talented chefs remaining.
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The scores are really tight,
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and going into main course,
they have to give it their all.
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Amber is looking to stay
at the top of the leader board
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with her elegant style and
a main course inspired by Mr Benn.
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And, as if by magic, we appear.
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It's a great program me,
and in this episode,
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there's a princess who refuses
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to eat any of the food
that all the chefs make for her.
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00:03:03,600 --> 00:03:07,535
Ancl Mr Benn realises she actually
wants company to enjoy the feast,
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so he invites lots of local children
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and, all of a sudden, she enjoys
the meal and starts to eat.
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So, it's all about communal eating
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and sort of the spirit
of sharing food.
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We like that story, don't we?
Love it. What are you cooking?
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So, I've got
a Gloucester Old Spot pork loin,
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some pork cheeks, as well,
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and they'll be braised with
Devonshire cider.
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00:03:25,080 --> 00:03:27,775
I'm making a roasted
Jerusalem artichoke puree
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to serve with the pork to enhance
that lovely sweetness in the meat.
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Lovely. I love pork.
Roast pork is one of my favourites.
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Ancl I'm doing pommes souffle,
as well.
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You are something of
a pommes souffle master...
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"Master" is a very bold word
for that. ..at the Ritz. Yeah.
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I was one of the few people allowed
to do pommes souffle at the Ritz,
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and did about 600
for New Year's Eve one year.
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What was the success rate of 600?
It got better by the end,
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I can tell you that!
I can tell you that!
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Andi, who cooks all his dishes
on open fire,
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is only a point behind Amber,
and his dish - Oggy, Oggy, Oggy -
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00:04:02,680 --> 00:04:05,415
is inspired by
Aardman Animations' Early Man
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and a game between rival groups.
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00:04:08,560 --> 00:04:12,615
It's where Stone Age
meet Bronze Age. They clash.
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They have a football match
to decide who wins the land.
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00:04:15,080 --> 00:04:16,655
Ancl at the start
of the football match,
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the leader of the Bronze Age shouts,
"0993/1099V, 099V!"
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In Cornish, "oggy" is pasty.
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Sorry, "oggy" is Cornish for pasty?
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I did not know this. It's what
they used to call down the mines
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to tell them that lunch was ready.
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Is that where that comes from?
Then the recall was, "Oi!"
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No way! Yeah.
Well, a school clay, isn't it?
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So, based on a Cornish pasty? Yeah.
So, beef, swede, onion, potato.
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This is 60-day dry-aged,
wrapped in tallow,
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so we just... Blimey!
Are you taking the fat off it first
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or just sticking it in?
I will take the fat off it
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because then I'll be using the fat
in my fondant and my onion. OK.
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The onion I'm going to bake,
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and then I'm going to stuff it
with the short rib
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00:04:55,400 --> 00:04:57,095
and I'm going to do
a wild chervil chutney.
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00:04:57,120 --> 00:04:59,295
I think, personally,
the swede is the star of the show.
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We bake it in the oven
till it's completely charred black
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00:05:01,800 --> 00:05:04,815
and then serve that drizzled over
with birch sap syrup.
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00:05:04,840 --> 00:05:08,375
I mean, this just sounds
absolutely swoony, dreamy.
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It's personally,
I think, my best dish.
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Right, fascinating and delicious -
an excellent combination.
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00:05:15,640 --> 00:05:19,495
Under-pressure returner Nick
is only two points off the pace,
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00:05:19,520 --> 00:05:24,495
so will his snappily titled dish -
Savoury Crocodile - do the trick?
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It's not actually a crocodile.
Right.
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But, hopefully,
it will look like a crocodile.
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Roald Dahlasked Quentin Blake
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to contribute a recipe
to a book he was writing.
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In typical Quentin Blake style,
instead of giving him a recipe,
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he drew him an annotated picture
of a crocodile,
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so I am recreating that.
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It's a crocodile Wellington. Right.
He's labelled a lot of the parts,
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so I've tried to incorporate
as many as I can.
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From the original drawing?
Exactly, yeah.
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It has venison loin
instead of actual crocodile. OK.
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The legs are little sausage rolls.
MICHAEL CHUCKLES
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I'll try to make it all edible.
Are we getting a green crocodile?
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We are indeed, yes. Wow!
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There's a pastry with a little bit
of green colour in it.
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00:06:02,080 --> 00:06:03,775
Ancl then, when it comes
out of the oven,
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I'll glaze it with
a bit of the gherkin gravy.
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BOTH: Gherkin gravy?
Gherkin gravy, yeah. OK.
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It's making me happy already, Nick.
Sounds amazing. It is so much fun.
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Can't wait. Thank you so much.
Thank you. Thank you.
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Amber is making a mirepoix -
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a flavour base of carrots,
celery and onions.
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She roasts pork trim,
which will also go into her sauce.
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I'm excited going into
the main course.
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I'm really happy to be able
to show my whole menu.
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There's a lot to be getting on with,
so I'm a bit nervous.
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00:06:40,240 --> 00:06:43,935
She adds white wine to her sauce
and colours off her pork cheeks
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before they go into
the pressure cooker
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with cider and aromats.
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Phew! Then she makes a start
on her sage oil.
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Tough muscles.
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00:06:54,200 --> 00:06:55,615
Let's start with Amber.
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She's making these pommes souffle,
and as she said,
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in the old-fashioned way,
it's a bit terrifying.
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Pommes souffles are essentially
crisps that got scared.
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You know...
THEY LAUGH
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00:07:05,840 --> 00:07:07,975
...the potato hits a temperature
and goes, "Woo!"
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So, it's difficult
to get them perfectly inflated.
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If they're ever going to go wrong...
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It's in this kitchen.
..It's going to be in this kitchen!
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Andi's dish - Oggy, Oggy, Oggy -
I was almost swooning.
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He needs to have
some form of acidity on there.
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It can't just be, like,
roast meat and huge fatty flavours.
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He needs something to cut through.
Even though that does make us happy.
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I'm just saying that he needs that
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cos I want to sound
remotely healthy.
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THEY LAUGH
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I'll take a piece of parsley
on the side, just to look at.
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Nick's dish - Savoury Crocodile...
THEY LAUGH
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...it's just such a joyful idea,
isn't it?
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But it needs to really look like
a crocodile. Yeah.
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If he gets that wrong,
it's sausage fingers hanging out
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of a loaf of bread, really,
isn't it? Yeah, that's not...
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This could be a banquet dish.
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I feel like this really is
Clash Of The Titans here.
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It's going to be a real tight one.
Can't wait. Good for us. Yay!
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Andi, true to
his primal style of cooking,
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is prepping his tomahawk steak,
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00:08:02,680 --> 00:08:05,655
scraping off the tallow -
rendered beef fat -
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00:08:05,680 --> 00:08:07,775
and warming it in a pan.
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This is going to be for my
potato dish and my onion, as well.
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When it comes to
cooking the beef on there,
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I'm going to use this
and then I'm going to baste it
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to add that extra layer of flavour.
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He browns off all the veg
for his gravy and adds red wine.
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Nick, who is all about precision,
preps his venison loin,
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which will be at the centre
of his crocodile Wellington.
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So, I've got a bit of catching-up
to do, but I'm feeling good.
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I think I've got
a really strong dish.
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If I can get this one right,
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then I'm super confident that
I'll be back up near the top.
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He preps black pudding -
one of his Wellington layers...
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just a big slab of it.
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...and blends with eggs.
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00:08:54,240 --> 00:08:57,375
Amber prepares Jerusalem artichokes
for roasting
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00:08:57,400 --> 00:09:01,095
and slices potatoes thinly
for her pommes souffle,
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00:09:01,120 --> 00:09:03,935
cutting them into rounds and frying.
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00:09:03,960 --> 00:09:05,335
There we go.
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00:09:05,360 --> 00:09:09,215
Ancl I'm now shaking it in oil
that's kind of at 140,
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00:09:09,240 --> 00:09:11,935
and that's agitating it and,
fingers crossed...
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00:09:11,960 --> 00:09:14,415
Yeah, you can see one puffing
just here.
190
00:09:14,440 --> 00:09:17,695
They go into a secondary fryer
at a higher heat.
191
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They popped! They popped,
which is a real relief.
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Phew!
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00:09:22,560 --> 00:09:24,415
Now the sauce is reduced,
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00:09:24,440 --> 00:09:27,415
she passes and strains off
her pig cheeks.
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00:09:28,760 --> 00:09:30,615
Amber, the famous pommes souffle.
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00:09:30,640 --> 00:09:32,535
Yeah. They're going really well.
Excellent.
197
00:09:32,560 --> 00:09:34,695
How's the rest of your prep going?
It's going good.
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00:09:34,720 --> 00:09:36,415
Pork cheeks have been
pressure-cooked.
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00:09:36,440 --> 00:09:39,175
I've got the pork sauce here that
I'm just about to start skimming.
200
00:09:39,200 --> 00:09:41,655
Very nice. You feel confident?
Getting there, yeah.
201
00:09:41,680 --> 00:09:43,615
Working very clean, as well.
I love it.
202
00:09:43,640 --> 00:09:46,215
It's chaos in here,
so it has to be organised out here.
203
00:09:49,920 --> 00:09:52,015
Andi, can i jump in that oven
with you? Yeah, yeah.
204
00:09:52,040 --> 00:09:53,895
It's on 190. Is that all right?
That's fine.
205
00:09:53,920 --> 00:09:57,935
Now Amber's seared her pork loin,
it goes into the oven to roast.
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00:09:59,880 --> 00:10:02,415
Only one point behind Amber,
207
00:10:02,440 --> 00:10:05,455
Andi finely slices potatoes
for his fondant.
208
00:10:05,480 --> 00:10:09,375
Just making a little
parchment-paper barrier
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00:10:09,400 --> 00:10:12,215
just to stop the potato
from splitting.
210
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He pours tallow over the top
211
00:10:14,640 --> 00:10:17,175
and fries his onions
also in the beef fat,
212
00:10:17,200 --> 00:10:19,415
and both go into the oven.
213
00:10:20,600 --> 00:10:24,535
Right. He slices green chilli
for his chutney.
214
00:10:24,560 --> 00:10:27,215
Just gives a little bit of heat.
just helps bring it all together.
215
00:10:28,920 --> 00:10:32,375
Coriander and wild chervil follow,
along with oil.
216
00:10:34,000 --> 00:10:36,535
He strains the veg
from his gravy mix
217
00:10:36,560 --> 00:10:39,575
and the tomahawk is introduced
to the flame.
218
00:10:39,600 --> 00:10:42,575
Just letting that fat
drip off the steak.
219
00:10:43,840 --> 00:10:45,975
These look interesting.
Is this the swede? Yeah.
220
00:10:46,000 --> 00:10:47,895
So, burned on the fire
all the way round
221
00:10:47,920 --> 00:10:50,775
till it goes really jet black,
and then just baked in the oven.
222
00:10:50,800 --> 00:10:53,055
Do you want to try a sliver?
I'd love to. Yeah, please.
223
00:10:54,840 --> 00:10:56,655
Do you eat the outside,
as well, yeah? Yeah.
224
00:10:56,680 --> 00:10:58,655
We'll baste that with
some birch sap syrup,
225
00:10:58,680 --> 00:11:02,175
a bit more seasoning.
It'll go really, really jam my. Mm.
226
00:11:02,200 --> 00:11:05,055
Well, good luck.
Cheers. Thank you, Chef.
227
00:11:05,080 --> 00:11:07,855
I just tasted Andi's swede,
and it is delicious.
228
00:11:07,880 --> 00:11:09,735
All the flavours are really compact,
229
00:11:09,760 --> 00:11:11,935
it's super sweet,
and the texture's lovely.
230
00:11:11,960 --> 00:11:14,495
I just worry that the sweetness
might be a bit too much
231
00:11:14,520 --> 00:11:16,815
with all that rich meat
he's got going on.
232
00:11:16,840 --> 00:11:18,055
C0oL
233
00:11:21,080 --> 00:11:24,215
Charcoal is an important part
of Andi's recipe,
234
00:11:24,240 --> 00:11:27,135
and he sources
a particularly sustainable variety
235
00:11:27,160 --> 00:11:29,375
from his local maker jack.
236
00:11:30,480 --> 00:11:32,495
Our wood is loaded
inside the chamber,
237
00:11:32,520 --> 00:11:33,895
and then, underneath, we burn.
238
00:11:33,920 --> 00:11:35,855
And what sort of temperature
are you running at?
239
00:11:35,880 --> 00:11:38,695
This is about 450, 460 degrees.
240
00:11:38,720 --> 00:11:40,935
Ancl what you can see now
is that it's natural wood gas
241
00:11:40,960 --> 00:11:42,615
that we're burning off your fuel,
242
00:11:42,640 --> 00:11:44,975
so you get a lovely, clean,
hot-burning charcoal.
243
00:11:45,000 --> 00:11:46,055
Yeah, awesome.
244
00:11:46,080 --> 00:11:48,695
For me, getting, you know,
sustainable charcoal
245
00:11:48,720 --> 00:11:52,015
is just as important
as getting truffles and mushrooms
246
00:11:52,040 --> 00:11:54,615
because, at the end of the day,
for me, this is an ingredient
247
00:11:54,640 --> 00:11:57,055
and it's a crucial part of my menu.
248
00:11:58,640 --> 00:12:00,815
This oak, Andi,
this is all windfall from a farm,
249
00:12:00,840 --> 00:12:02,815
so it's all naturally fallen down
in storms.
250
00:12:02,840 --> 00:12:04,535
And then,
when we're not burning our oak,
251
00:12:04,560 --> 00:12:06,855
it's wood that we've sourced
from the Wildlife Trust,
252
00:12:06,880 --> 00:12:09,295
so it's benefiting
the wildlife and habitat.
253
00:12:09,320 --> 00:12:10,655
That's amazing, mate.
254
00:12:12,760 --> 00:12:15,695
Here's your charcoal.
Oh, awesome, mate.
255
00:12:15,720 --> 00:12:18,015
This is perfect. This is going
to give me the edge I need.
256
00:12:18,040 --> 00:12:19,855
Oh, best of luck with it. Thanks.
257
00:12:25,120 --> 00:12:28,935
Back in the kitchen,
Nick is pan-frying his venison loin.
258
00:12:28,960 --> 00:12:30,895
There's a nice bit
of caramelisation.
259
00:12:32,360 --> 00:12:34,255
For his gherkin gravy,
260
00:12:34,280 --> 00:12:37,055
butter is added to
reduced chicken stock,
261
00:12:37,080 --> 00:12:39,655
followed by mustard
and gherkin liquor.
262
00:12:39,680 --> 00:12:41,815
H E CH UCKLES
Lovely.
263
00:12:41,840 --> 00:12:44,175
He assembles
his crocodile Wellington,
264
00:12:44,200 --> 00:12:48,855
wrapping the loin in spinach,
then sausage meat, and steams.
265
00:12:49,880 --> 00:12:51,855
Next, he rolls his pastry
266
00:12:51,880 --> 00:12:54,895
and shapes the different
crocodile appendages correctly
267
00:12:54,920 --> 00:12:57,575
to avoid any reptile dysfunction.
268
00:12:57,600 --> 00:12:59,015
Crocodile leg.
269
00:12:59,040 --> 00:13:03,095
He wraps the Wellington
in black pudding, chills,
270
00:13:03,120 --> 00:13:04,935
and blends his artichokes,
271
00:13:04,960 --> 00:13:07,055
which he's boiled in milk
with butter.
272
00:13:08,160 --> 00:13:10,255
Would you like to try it?
I'd love to. Thank you.
273
00:13:13,480 --> 00:13:16,175
Are you on schedule? Give me
another half-hour and I'll tell you.
274
00:13:16,200 --> 00:13:18,415
How long does it take to cook
a crocodile? I've never...
275
00:13:18,440 --> 00:13:21,095
For perfect crocodile cuisson,
20 minutes.
276
00:13:22,160 --> 00:13:24,055
Nick is working super hard
277
00:13:24,080 --> 00:13:26,175
and you can see the focus
and concentration.
278
00:13:26,200 --> 00:13:28,375
He knows he has to nail this.
279
00:13:28,400 --> 00:13:31,695
Nick brushes his crocodile
with green colouring, and chills,
280
00:13:31,720 --> 00:13:34,735
and he'll bake later,
or should I say in a while?
281
00:13:34,760 --> 00:13:36,815
METALLIC CLATTERING
That wasn't ideal, was it?
282
00:13:36,840 --> 00:13:38,375
Lucky that wasn't the old crocodile.
283
00:13:42,240 --> 00:13:43,975
CHILD: Petey! Oh, yeah.
284
00:13:44,000 --> 00:13:46,535
Making a dish with so much at stake,
285
00:13:46,560 --> 00:13:49,855
Nick turned to his
crocodile Wellington-making mentor -
286
00:13:49,880 --> 00:13:51,535
three-year-oki daughter Bebe.
287
00:13:51,560 --> 00:13:53,255
Right, you're going
to put your hands in
288
00:13:53,280 --> 00:13:55,975
and you're going to rub the butter
and the flour together...
289
00:13:56,000 --> 00:13:58,695
OK. ..until it all goes
into the flour. OK.
290
00:13:58,720 --> 00:14:00,775
Shall I help? Come on, then.
Let's do it together.
291
00:14:00,800 --> 00:14:04,535
Ancl squeeze it. Perfect.
Have you clone this before?
292
00:14:04,560 --> 00:14:06,375
You're a natural, Bebe.
293
00:14:06,400 --> 00:14:09,735
I think it's a really fun dish,
so to get Bebe's help,
294
00:14:09,760 --> 00:14:13,095
it really... You know,
it's what it's all about, really.
295
00:14:13,120 --> 00:14:16,015
Are your hands all sticky?
Yes. Are they?
296
00:14:16,040 --> 00:14:19,135
So, Bebe, now we're making
crocodile skin.
297
00:14:19,160 --> 00:14:22,815
You roll it out really, really thin
cos crocodiles have quite thin skin.
298
00:14:22,840 --> 00:14:24,535
Perfect? Perfect.
299
00:14:24,560 --> 00:14:27,335
What do you think a crocodile
should taste like, Bebe?
300
00:14:27,360 --> 00:14:28,975
Sharp. Sharp?
301
00:14:29,000 --> 00:14:32,855
THEY LAUGH
302
00:14:34,520 --> 00:14:36,255
That's it.
303
00:14:36,280 --> 00:14:39,135
So, what other bits
do you think it needs?
304
00:14:39,160 --> 00:14:41,415
Sharp bits.
305
00:14:41,440 --> 00:14:43,695
Yeah, it was really fun
to get Bebe's help.
306
00:14:43,720 --> 00:14:44,935
It's a really fun dish,
307
00:14:44,960 --> 00:14:47,615
so to get a child's perspective
on it is really good.
308
00:14:48,960 --> 00:14:50,455
So, I'm super confident,
309
00:14:50,480 --> 00:14:53,055
and with Bebe's help,
I think I can get it there.
310
00:14:53,080 --> 00:14:55,735
One. Perfect.
311
00:14:55,760 --> 00:14:57,695
Well clone!
312
00:14:57,720 --> 00:15:00,815
THEY CHUCKLE
313
00:15:05,160 --> 00:15:06,535
Plating first,
314
00:15:06,560 --> 00:15:09,735
Amber blends Jerusalem artichokes
with cream and butter,
315
00:15:09,760 --> 00:15:11,895
and time is starting to tick.
316
00:15:13,480 --> 00:15:15,415
The pork comes out
of the oven to rest,
317
00:15:15,440 --> 00:15:18,615
and she gets Andi to heat up
her potato souffles.
318
00:15:18,640 --> 00:15:20,375
Given a shake, they should puff up.
319
00:15:20,400 --> 00:15:23,415
You're just going to season them
when they come out of the fryer.
320
00:15:23,440 --> 00:15:25,655
Nick plates her artichoke puree.
321
00:15:25,680 --> 00:15:27,815
It's really simple plating.
322
00:15:27,840 --> 00:15:30,615
You have three minutes to the pass,
Amber. Thank you, Chef.
323
00:15:30,640 --> 00:15:32,935
She carves her pork loin.
324
00:15:32,960 --> 00:15:35,255
How's the meat cooked, Amber?
Are you happy with it?
325
00:15:35,280 --> 00:15:37,335
A little bit rushed
at the end there, but,
326
00:15:37,360 --> 00:15:38,695
yeah, I'm happy with it.
327
00:15:38,720 --> 00:15:43,615
Roasted artichokes are plated next,
followed by fried sage leaves.
328
00:15:43,640 --> 00:15:46,615
You have one minute to the pass,
Amber. Thank you, Chef.
329
00:15:46,640 --> 00:15:50,775
Dots of sage oil and the pork cheeks
go into golden pots,
330
00:15:50,800 --> 00:15:54,775
followed by pork popcorn
and more fried sage.
331
00:15:54,800 --> 00:15:56,335
Beautiful. OK.
332
00:15:56,360 --> 00:16:00,535
You're clue at the pass now, Amber.
Ancl let's go. Thank you, Chef.
333
00:16:00,560 --> 00:16:02,375
She serves to the regal strains
334
00:16:02,400 --> 00:16:05,455
of the Mr Benn episode
the dish is inspired by.
335
00:16:05,480 --> 00:16:08,375
REGAL MUSIC PLAYS
336
00:16:10,720 --> 00:16:13,815
So, the title of my dish is
Princess Annabella's Feast,
337
00:16:13,840 --> 00:16:17,655
inspired by the feast
in the episode Mr Benn, Cook.
338
00:16:17,680 --> 00:16:20,895
Wow! Chefs, what do we think?
It's super cool. It looks amazing.
339
00:16:20,920 --> 00:16:23,575
Yeah. Gorgeous. Looks delicious.
Let's go and taste this.
340
00:16:23,600 --> 00:16:25,255
Good luck, Chef. Thank you.
341
00:16:34,600 --> 00:16:36,415
Let's have a little taste, shall we?
342
00:16:38,920 --> 00:16:40,935
See, it doesn't fit.
SHE LAUGHS
343
00:16:42,280 --> 00:16:44,975
Poshest crisps ever, aren't they?
They're really great.
344
00:16:45,000 --> 00:16:46,735
The pommes souffle -
was it a success?
345
00:16:46,760 --> 00:16:49,855
Yeah. I'm really relieved
about the pommes souffle.
346
00:16:51,480 --> 00:16:54,855
What are you thinking, Andi?
It's just really, really lovely.
347
00:16:54,880 --> 00:16:58,015
I think almost everything's
executed perfectly.
348
00:16:58,040 --> 00:17:00,575
The cooking temperature -
is that good for you?
349
00:17:00,600 --> 00:17:02,455
I was a bit tight for time,
so I would have liked
350
00:17:02,480 --> 00:17:04,175
to have cooked it
a little bit slower,
351
00:17:04,200 --> 00:17:06,335
but I'm happy with the cuisson
that I ended up with.
352
00:17:06,360 --> 00:17:08,695
NICK: The pork's cooked perfectly,
seasoned perfectly.
353
00:17:08,720 --> 00:17:11,375
It's absolutely delicious.
The artichokes are nicely cooked
354
00:17:11,400 --> 00:17:12,815
and that puree's lovely.
355
00:17:12,840 --> 00:17:15,415
The pork sauce - are you happy
with the consistency of that?
356
00:17:15,440 --> 00:17:17,895
I would have liked to have
reduced it a little bit more,
357
00:17:17,920 --> 00:17:20,175
but I think the flavour does
come through quite nicely.
358
00:17:20,200 --> 00:17:22,375
So, I was a bit worried about
those pig's cheeks,
359
00:17:22,400 --> 00:17:23,975
but they're cooked perfectly.
360
00:17:24,000 --> 00:17:25,735
So tender and succulent.
It's lovely.
361
00:17:25,760 --> 00:17:28,015
Do you think the dish
is well balanced?
362
00:17:28,040 --> 00:17:31,695
I think the creaminess of
the Jerusalem artichoke puree
363
00:17:31,720 --> 00:17:33,535
works really well with the pork.
364
00:17:33,560 --> 00:17:35,535
Hopefully,
there's enough acidity in that sauce
365
00:17:35,560 --> 00:17:37,015
just to lift the dish slightly.
366
00:17:37,040 --> 00:17:39,695
All right, let's score it, then.
What do you think, gentlemen?
367
00:17:39,720 --> 00:17:41,335
Very strong nine for me.
368
00:17:41,360 --> 00:17:43,895
Not a ten because...?
just a touch of acidity.
369
00:17:43,920 --> 00:17:45,815
It's going to have to be a nine
for me, as well.
370
00:17:45,840 --> 00:17:47,775
It's just missing
that bit of acidity.
371
00:17:47,800 --> 00:17:50,055
So, Amber, what would you score
your main course?
372
00:17:50,080 --> 00:17:52,695
An eight out of ten.
373
00:17:52,720 --> 00:17:54,815
What are the two points
that you're missing?
374
00:17:54,840 --> 00:17:57,295
I think the sauce
could be more reduced.
375
00:17:57,320 --> 00:17:59,535
A little bit more acidity
in there, as well.
376
00:17:59,560 --> 00:18:01,815
Thank you. Thank you, Chef.
377
00:18:05,840 --> 00:18:08,455
Chefs, how's it all going?
That was awesome, Amber.
378
00:18:08,480 --> 00:18:09,855
I think you hit it on the head.
379
00:18:09,880 --> 00:18:12,255
You know, it was exactly what
you want to have at a banquet.
380
00:18:12,280 --> 00:18:14,695
These things were perfect.
Thank you, Chef.
381
00:18:16,840 --> 00:18:19,215
Nick's crocodile goes into the oven,
382
00:18:19,240 --> 00:18:21,775
and, meanwhile,
on the other side of the kitchen,
383
00:18:21,800 --> 00:18:24,375
Andi's starting
his final preparations.
384
00:18:24,400 --> 00:18:26,095
He bastes his tomahawk...
385
00:18:26,120 --> 00:18:29,415
Really happy with this. just going
to leave that to rest now.
386
00:18:29,440 --> 00:18:30,775
...he portions his swede,
387
00:18:30,800 --> 00:18:33,895
and his onions are filled with
short rib and breadcrumbs.
388
00:18:33,920 --> 00:18:37,055
They're ready to plate,
as are his potato fondants.
389
00:18:38,240 --> 00:18:39,895
And we're happy with these.
390
00:18:39,920 --> 00:18:42,615
They're crispy.
They're slightly sticky.
391
00:18:42,640 --> 00:18:45,495
Amber quenelles
his wild chervil chutney.
392
00:18:45,520 --> 00:18:48,015
The tomahawk is portioned.
393
00:18:48,040 --> 00:18:49,335
Chef, that looks beautiful.
394
00:18:49,360 --> 00:18:51,495
Are you happy with the cuisson
on that? Yeah, amazing.
395
00:18:51,520 --> 00:18:52,975
Absolutely stunning.
396
00:18:53,000 --> 00:18:54,615
Looks really good.
397
00:18:54,640 --> 00:18:57,335
The short-rib-stuffed onions
are plated.
398
00:18:57,360 --> 00:19:00,695
Truffle is grated
over the potato fondant.
399
00:19:00,720 --> 00:19:02,455
So, this is
the overnight-baked swede.
400
00:19:02,480 --> 00:19:05,135
That looks absolutely delicious.
Have you seen the swede, Amber?
401
00:19:05,160 --> 00:19:07,335
Oh, wow!
That looks incredible, Andi.
402
00:19:07,360 --> 00:19:09,415
Yeah, so this is with
the birch sap syrup.
403
00:19:09,440 --> 00:19:11,535
You have three minutes to the pass,
Andi. Thank you.
404
00:19:11,560 --> 00:19:13,575
I'm going to be early, Chef.
Amazing.
405
00:19:13,600 --> 00:19:17,615
The steak is placed onto slate
and the jugs filled with gravy,
406
00:19:17,640 --> 00:19:21,055
and hot coals accompany
his dish to the pass.
407
00:19:21,080 --> 00:19:23,055
Watch your backs. Hot!
Oh, we're getting fire.
408
00:19:23,080 --> 00:19:24,535
We're getting FIRE fire!
409
00:19:26,880 --> 00:19:28,655
The title of my dish is
099v, 099v, 099v,
410
00:19:28,680 --> 00:19:31,295
and the inspiration is
Early Man by Aardman Animations.
411
00:19:31,320 --> 00:19:34,055
Amber, what do you reckon to that?
Pretty show-stopping, isn't it?
412
00:19:34,080 --> 00:19:36,095
NICK: Amazing.
Classic Cornish pasty.
413
00:19:36,120 --> 00:19:37,735
Well, not a classic
Cornish pasty, no.
414
00:19:37,760 --> 00:19:40,055
THEY LAUGH
415
00:19:40,080 --> 00:19:42,695
It does look great.
Right, shall we go and eat it? OK.
416
00:19:59,600 --> 00:20:02,815
So, the tomahawk steak...
The cuisson on the meat is perfect.
417
00:20:02,840 --> 00:20:04,575
|'m really happy-
418
00:20:04,600 --> 00:20:07,215
The temperature,
you're happy with? Yes.
419
00:20:07,240 --> 00:20:09,335
Just that flavour,
just ageing it the extra 30 days,
420
00:20:09,360 --> 00:20:11,295
really, really comes through.
421
00:20:11,320 --> 00:20:14,055
The beef - I think
it's absolutely brilliant.
422
00:20:14,080 --> 00:20:16,775
It's absolutely fantastic.
Really beautifully clone.
423
00:20:16,800 --> 00:20:19,455
And the potatoes - were they cooked
how you want them to be?
424
00:20:19,480 --> 00:20:22,095
Yeah, yeah, definitely. They're nice
and crunchy on the outside.
425
00:20:22,120 --> 00:20:23,655
Gives a lot of texture to the dish.
426
00:20:23,680 --> 00:20:26,815
He's cooked these potatoes,
which are so beautiful,
427
00:20:26,840 --> 00:20:30,055
in the tallow that was ageing
the beef for 60 days.
428
00:20:30,080 --> 00:20:31,615
It's super cool.
429
00:20:31,640 --> 00:20:33,295
Ancl then to use that
in the dish, as well,
430
00:20:33,320 --> 00:20:35,135
it's very, very, very, very good.
431
00:20:35,160 --> 00:20:37,695
The swede - I tasted it
in the kitchen.
432
00:20:37,720 --> 00:20:39,455
So, the swede's
been cooked overnight.
433
00:20:39,480 --> 00:20:42,215
I've burned all the outside,
got it really, really black.
434
00:20:42,240 --> 00:20:44,095
Have you ever had
such delicious swede?
435
00:20:44,120 --> 00:20:46,015
I have never had
such delicious swede.
436
00:20:46,040 --> 00:20:47,495
Ancl that char on the outside
437
00:20:47,520 --> 00:20:49,535
that you think
would be really bitter
438
00:20:49,560 --> 00:20:51,175
is super sweet.
439
00:20:51,200 --> 00:20:52,975
Are you happy with the cooking
on the onion?
440
00:20:53,000 --> 00:20:55,015
I'm really happy with it.
It's really rich.
441
00:20:55,040 --> 00:20:57,015
There's a little bit of acidity
in there, as well.
442
00:20:57,040 --> 00:20:59,015
That short rib is just beautiful.
443
00:20:59,040 --> 00:21:01,895
That's the star of the show for me.
It's quite amazing.
444
00:21:01,920 --> 00:21:04,575
The wild chervil chutney -
got a little bit of a spice to it.
445
00:21:04,600 --> 00:21:06,535
Do you think
that brings something to the dish?
446
00:21:06,560 --> 00:21:09,615
It just cuts through the richness
of the gravy and the short rib.
447
00:21:09,640 --> 00:21:13,055
Let's have a score from you, Nick.
I think it's a ten.
448
00:21:13,080 --> 00:21:14,975
It's got to be a ten.
It's got to be a ten.
449
00:21:15,000 --> 00:21:18,615
It's like... Has to be.
Game on, people! Oh, yeah!
450
00:21:18,640 --> 00:21:21,015
Finally, what would
you score your dish?
451
00:21:21,040 --> 00:21:24,655
You know, I want to win now,
and I think this is a ten.
452
00:21:24,680 --> 00:21:26,575
Thank you. Thank you.
453
00:21:30,880 --> 00:21:34,655
Wow! You smashed it.
How are you feeling? Yeah, ecstatic.
454
00:21:34,680 --> 00:21:36,855
I couldn't have executed it
any better, I don't think.
455
00:21:36,880 --> 00:21:39,295
Yeah, I completely agree.
It was perfect. Woo!
456
00:21:39,320 --> 00:21:42,015
If someone could get that board out
from under there...
457
00:21:42,040 --> 00:21:45,855
Next up, it's Nick... Sorry!
Behind, guys! Coming through!
458
00:21:45,880 --> 00:21:48,575
...and his crocodile
has emerged from the oven.
459
00:21:48,600 --> 00:21:51,335
OK. That looks incredible, Nick.
460
00:21:51,360 --> 00:21:54,895
He bastes with a mix of
the gherkin gravy and colouring.
461
00:21:54,920 --> 00:21:58,015
Looks so fun, doesn't it?
It really is very fun.
462
00:21:58,040 --> 00:22:01,495
Eyes of olive and quails' eggs
are placed into their sockets.
463
00:22:01,520 --> 00:22:03,015
The eyes in, as well. Look at that!
464
00:22:03,040 --> 00:22:04,975
So, what's your favourite bit
of the crocodile?
465
00:22:05,000 --> 00:22:07,375
The bit when you cut it
and it's perfectly cooked.
466
00:22:07,400 --> 00:22:10,615
The mouth is drawn on
with diluted food colouring
467
00:22:10,640 --> 00:22:12,855
and it's placed onto a board
to rest.
468
00:22:13,960 --> 00:22:15,895
So, what are you adding into
that pan now, then?
469
00:22:15,920 --> 00:22:17,975
Some diced gherkins
and some chopped dill.
470
00:22:18,000 --> 00:22:19,295
Lovely.
471
00:22:19,320 --> 00:22:20,895
SHE GASPS
472
00:22:20,920 --> 00:22:23,415
SHE LAUGHS
473
00:22:23,440 --> 00:22:25,055
Oh, my God!
474
00:22:25,080 --> 00:22:27,135
Couldn't be more up my street, that.
I know.
475
00:22:27,160 --> 00:22:30,775
Artichoke mash holds
the cashew-nut teeth in place.
476
00:22:30,800 --> 00:22:32,935
Amaze-balls!
SHE LAUGHS
477
00:22:34,160 --> 00:22:36,175
The gherkin gravy is decanted
478
00:22:36,200 --> 00:22:39,175
and hispi cabbage in garlic butter
is plated.
479
00:22:41,320 --> 00:22:45,095
Oh, my God! It's even better
when you turn it around this way.
480
00:22:45,120 --> 00:22:47,895
So, Savoury Crocodile
by Quentin Blake.
481
00:22:47,920 --> 00:22:49,095
Well, by me, actually.
482
00:22:49,120 --> 00:22:51,215
I mean, there's not a lot to say,
is there? I just...
483
00:22:51,240 --> 00:22:54,775
It is so fun! It looks like
a cartoon that's about to walk off.
484
00:22:54,800 --> 00:22:58,575
It's joyful. It really is.
I can't stop smiling!
485
00:22:58,600 --> 00:23:01,335
Sorry, mate.
Oh, it's the moment of truth.
486
00:23:01,360 --> 00:23:03,815
It feels wrong watching this,
doesn't it? Kind of.
487
00:23:03,840 --> 00:23:08,175
Oh, look at that!
Enjoy your crocodile, Chefs.
488
00:23:23,400 --> 00:23:25,775
You're happy with how the
Wellington's cooked? I am.
489
00:23:25,800 --> 00:23:28,015
The venison's nice and pink.
Pastry's cooked through.
490
00:23:28,040 --> 00:23:29,735
If it's too thick,
it doesn't cook through
491
00:23:29,760 --> 00:23:31,695
cos it's got so much moisture
on the inside of it,
492
00:23:31,720 --> 00:23:33,775
so I'm happy with that.
Pastry's perfectly cooked.
493
00:23:33,800 --> 00:23:35,655
Not one soggy bit on it. Mm.
494
00:23:35,680 --> 00:23:39,695
OK, tell me about the gherkin gravy.
495
00:23:39,720 --> 00:23:44,055
I think that acidity really helps
to cut through all of those things.
496
00:23:44,080 --> 00:23:45,935
I was a bit worried,
with the gherkin gravy,
497
00:23:45,960 --> 00:23:48,175
that it was just going to be
too acidic for it all,
498
00:23:48,200 --> 00:23:50,095
but it's perfect.
499
00:23:50,120 --> 00:23:52,415
I mean, I've never had
gherkin gravy before.
500
00:23:52,440 --> 00:23:54,895
Now I just want
to live in gherkin gravy.
501
00:23:54,920 --> 00:23:56,855
What about the...?
Is this the leg or an arm?
502
00:23:56,880 --> 00:23:58,535
I can't remember!
It could be either.
503
00:23:58,560 --> 00:24:00,935
It's just a bit of fun
that the legs are edible
504
00:24:00,960 --> 00:24:03,495
and that they're almost like
little mini sausage rolls.
505
00:24:03,520 --> 00:24:06,775
It's just delicious, isn't it?
It really is very tasty.
506
00:24:06,800 --> 00:24:08,455
It's hard to fault.
507
00:24:08,480 --> 00:24:11,615
The artichoke and potato mash?
508
00:24:11,640 --> 00:24:14,575
I think it's really lovely. I think,
if there's one thing on this plate,
509
00:24:14,600 --> 00:24:16,735
it could just be
a tiny bit smoother.
510
00:24:16,760 --> 00:24:17,935
Smoother? Yeah.
511
00:24:17,960 --> 00:24:20,655
AMBER: I think every layer
complements the other
512
00:24:20,680 --> 00:24:23,335
really, really well.
Every mouthful's a joy with this.
513
00:24:23,360 --> 00:24:25,735
You just want to pick the whole
thing up and just take a big...
514
00:24:25,760 --> 00:24:27,175
I know! ..bite out of it.
515
00:24:27,200 --> 00:24:29,175
So, roasting a whole crocodile
in the oven -
516
00:24:29,200 --> 00:24:31,575
did he come out the way you
wanted him to? Absolutely, yeah.
517
00:24:31,600 --> 00:24:34,495
I'm really happy with the crocodile.
It looked exactly as I intended it.
518
00:24:34,520 --> 00:24:36,455
It was cooked perfectly.
It eats really nicely.
519
00:24:36,480 --> 00:24:38,495
It's well balanced.
So, I'm very happy with that.
520
00:24:38,520 --> 00:24:40,135
OK. So, scores?
521
00:24:40,160 --> 00:24:42,375
Ten. Has to be.
522
00:24:42,400 --> 00:24:44,935
Andi? Faultless. Ten.
523
00:24:44,960 --> 00:24:48,015
Well, guys, honestly,
you have not made this easy.
524
00:24:48,040 --> 00:24:50,095
Finally, what would
you score your crocodile?
525
00:24:50,120 --> 00:24:52,535
I would really hope to get a nine.
526
00:24:52,560 --> 00:24:55,295
Ancl what do you think you would
need to change to get that high score?
527
00:24:55,320 --> 00:24:57,655
Quentin Blake to come
and carve it table-side.
528
00:24:57,680 --> 00:25:01,375
HE LAUGHS
Thank you.
529
00:25:04,760 --> 00:25:07,135
Hey, mate. How we doing?
Yeah, really good.
530
00:25:07,160 --> 00:25:09,335
Good. How are you? Relieved.
531
00:25:09,360 --> 00:25:13,735
I loved your dish. It was a joy
to watch it come up onto the pass.
532
00:25:13,760 --> 00:25:16,415
Mate, it was perfect,
every single layer.
533
00:25:16,440 --> 00:25:19,655
There's some really clever
storytelling happened,
534
00:25:19,680 --> 00:25:21,855
which is what
we really asked from them... Yeah.
535
00:25:21,880 --> 00:25:23,695
...and they delivered in spades,
I think.
536
00:25:23,720 --> 00:25:26,855
It's unfortunate for them that
they're up against each other. Yeah.
537
00:25:26,880 --> 00:25:28,775
They're all like,
well, it hits the brief,
538
00:25:28,800 --> 00:25:32,135
tastes phenomenal, like,
it's clever, it's well executed.
539
00:25:32,160 --> 00:25:35,215
All the wow. Oh, yeah.
Like, bravo. Bravo.
540
00:25:35,240 --> 00:25:36,855
I doff my Mr Benn hat.
541
00:25:36,880 --> 00:25:38,695
Doff it.
H E CH UCKLES
542
00:25:40,120 --> 00:25:43,695
Nick is currently on 15 points,
Andi 16,
543
00:25:43,720 --> 00:25:47,015
and Amber just ahead on 17.
544
00:25:49,920 --> 00:25:53,735
Well, I could just hug
all three of you.
545
00:25:53,760 --> 00:25:59,495
So much talent, skill and creativity
you all delivered in bucket loads.
546
00:25:59,520 --> 00:26:01,735
So, Amber, for your dish,
547
00:26:01,760 --> 00:26:04,695
Princess An nabella's Feast...
548
00:26:06,000 --> 00:26:08,175
...the presentation,
I thought, was very clean.
549
00:26:08,200 --> 00:26:09,815
I think it felt very regal.
550
00:26:10,920 --> 00:26:12,615
The pork loin,
I thought, was cooked well.
551
00:26:12,640 --> 00:26:15,255
And I do agree with you - it could
have been cooked a little sooner,
552
00:26:15,280 --> 00:26:18,455
maybe rested a little bit more, but it
was delicious and seasoned very well.
553
00:26:20,120 --> 00:26:21,895
The pork cheek, I thought,
was excellent,
554
00:26:21,920 --> 00:26:25,535
and I liked that it wasn't a heavy,
sticky pork cheek, heavily glazed.
555
00:26:25,560 --> 00:26:28,175
It was kind of lighter
and a lot easier to eat.
556
00:26:29,680 --> 00:26:32,335
Thejus was light and helped make
what could have been,
557
00:26:32,360 --> 00:26:34,375
essentially,
with roast pork and gravy,
558
00:26:34,400 --> 00:26:36,615
a very heavy plate of food
really quite elegant.
559
00:26:39,320 --> 00:26:44,015
And, Andi, for your dish,
099V, 099V, 099%-
560
00:26:44,040 --> 00:26:46,575
It's a good one to say, that.
Yeah, you enjoyed that, didn't you?
561
00:26:46,600 --> 00:26:47,735
I loved the presentation.
562
00:26:47,760 --> 00:26:50,055
I think it really captured
the Stone Age
563
00:26:50,080 --> 00:26:51,495
and Early Man really well.
564
00:26:53,800 --> 00:26:56,055
The tomahawk, I thought,
was cooked beautifully.
565
00:26:56,080 --> 00:26:57,815
It was like butter
when you cut through it,
566
00:26:57,840 --> 00:27:01,295
and it was a great way to cook it
and get the best flavour from it.
567
00:27:01,320 --> 00:27:03,775
The swede was genuinely
the best swede I've ever had.
568
00:27:03,800 --> 00:27:05,935
I love that method of cooking.
I'd not seen it before.
569
00:27:07,800 --> 00:27:09,215
The wild chervil chutney -
570
00:27:09,240 --> 00:27:11,335
I thought that had
a really good level of spice.
571
00:27:11,360 --> 00:27:12,975
And, ultimately, you know,
572
00:27:13,000 --> 00:27:15,575
this is steak with potatoes,
gravy and onions,
573
00:27:15,600 --> 00:27:19,055
ancl everyone's had that combination,
but with that chutney,
574
00:27:19,080 --> 00:27:20,895
I thought it made
the whole thing taste like
575
00:27:20,920 --> 00:27:23,535
a completely different plate of food
and a new plate of food.
576
00:27:26,040 --> 00:27:27,615
Nick, for your dish,
577
00:27:27,640 --> 00:27:29,095
Savoury Crocodile...
578
00:27:30,640 --> 00:27:33,455
...it really captured
Quentin Blake's Savoury Crocodile.
579
00:27:33,480 --> 00:27:34,895
It looked like a cartoon.
580
00:27:34,920 --> 00:27:36,535
It was fun and engaging,
581
00:27:36,560 --> 00:27:39,095
and I loved that the legs
were little sausage rolls.
582
00:27:40,480 --> 00:27:43,455
The cooking of it - the Wellington,
I thought, was spot-on,
583
00:27:43,480 --> 00:27:45,775
and each layer had
a very distinct flavour.
584
00:27:47,280 --> 00:27:52,135
I just want to take a moment -
you can back me up on this -
585
00:27:52,160 --> 00:27:54,255
to praise the gherkin gravy.
586
00:27:54,280 --> 00:27:55,695
It was out of this world.
587
00:27:55,720 --> 00:27:58,975
The balance with
the pickling liquor, it was mint.
588
00:27:59,000 --> 00:28:01,255
This was clever cooking
and instantly told a story.
589
00:28:03,360 --> 00:28:07,095
And so to the scores. Amber...
590
00:28:09,080 --> 00:28:10,095
...|'m giving you...
591
00:28:13,360 --> 00:28:17,255
...a nine. Again,
elegance on the plate from you.
592
00:28:17,280 --> 00:28:18,815
Loads more things this time,
593
00:28:18,840 --> 00:28:21,935
and each one of them
tasted incredible.
594
00:28:21,960 --> 00:28:23,015
Andi...
595
00:28:24,880 --> 00:28:26,095
...I'm scoring you...
596
00:28:28,840 --> 00:28:30,975
...a ten. Thank you, Chef.
597
00:28:31,000 --> 00:28:33,455
You took my breath away,
everybody's breath away.
598
00:28:33,480 --> 00:28:36,015
The flavours were deep and soulful.
599
00:28:36,040 --> 00:28:38,175
Thank you. Nick...
600
00:28:40,640 --> 00:28:41,695
...I'm scoring you...
601
00:28:44,440 --> 00:28:46,055
...a ten.
602
00:28:46,080 --> 00:28:49,335
I would give you an 11 if I could,
but I can't.
603
00:28:49,360 --> 00:28:51,375
Really well clone.
An actual crocodile!
604
00:28:51,400 --> 00:28:54,175
A crocodiley crocodile!
It was just amazing.
605
00:28:54,200 --> 00:28:57,415
You are a genius. Thank you.
Chefs, congratulations.
606
00:28:57,440 --> 00:28:59,135
That was a phenomenal
round of cooking.
607
00:28:59,160 --> 00:29:02,975
Now, we are moving to
the sweet part of the menu,
608
00:29:03,000 --> 00:29:05,695
and I can't wait to see
what all three of you do next.
609
00:29:05,720 --> 00:29:07,375
Me, too. Brilliant.
610
00:29:08,560 --> 00:29:13,135
Wow! Guys, well clone. I mean...
Amazing. Amazing. Like, amazing.
611
00:29:13,160 --> 00:29:15,695
What a round! Yeah. Brings us to
that time now... Shall we do it?
612
00:29:15,720 --> 00:29:18,655
Good luck, guys. I really mean it.
Good luck. All to play for.
613
00:29:18,680 --> 00:29:23,135
Getting a ten for my main -
absolutely speechless.
614
00:29:23,160 --> 00:29:26,175
I'm going into this to win it now.
615
00:29:26,200 --> 00:29:27,695
I came to cook my whole menu.
616
00:29:27,720 --> 00:29:29,215
I'm doing that,
but I want to win now.
617
00:29:29,240 --> 00:29:31,335
I'm really proud
of the dish that I served.
618
00:29:31,360 --> 00:29:32,735
I'm elated with nine.
619
00:29:32,760 --> 00:29:35,215
I'm really, really happy
with that score.
620
00:29:35,240 --> 00:29:37,615
Yes! Come on!
621
00:29:37,640 --> 00:29:40,695
I'm so happy to finally please
Michael O'Hare.
622
00:29:40,720 --> 00:29:43,495
To get that ten now feels
even more special.
623
00:29:48,040 --> 00:29:51,455
It's time for the pre-dessert,
which will be tasted blind,
624
00:29:51,480 --> 00:29:56,535
and the rankings will only be used
in the event of a tie-break later.
625
00:29:56,560 --> 00:29:59,295
Nick is just one point
behind the other two.
626
00:29:59,320 --> 00:30:01,895
It is passion fruit panna cotta
based on Trap Door.
627
00:30:01,920 --> 00:30:04,655
It was really fun, really funny,
lots of little creatures,
628
00:30:04,680 --> 00:30:06,815
strange little things
that made strange noises.
629
00:30:06,840 --> 00:30:09,615
I seem to vaguely remember this.
There's a little skull called Boni.
630
00:30:09,640 --> 00:30:11,255
There's some worms
and some eyeballs.
631
00:30:11,280 --> 00:30:14,215
Creepy, wriggly, squeaky? Exactly
that. And will it taste delicious?
632
00:30:14,240 --> 00:30:16,095
It absolutely will, yeah.
What's your worry?
633
00:30:16,120 --> 00:30:17,895
Setting these.
Setting of the panna cotta.
634
00:30:17,920 --> 00:30:19,695
I need to get these into
the blast freezer.
635
00:30:19,720 --> 00:30:21,735
Would you like me to leave
so you can get that done?
636
00:30:21,760 --> 00:30:23,415
I'm not being rude,
but that'd be nice.
637
00:30:23,440 --> 00:30:25,375
That would be really good,
wouldn't it?
638
00:30:25,400 --> 00:30:28,255
Andi, true to form,
is doing a smoky dish
639
00:30:28,280 --> 00:30:31,455
with marshmallows,
inspired by a children's classic.
640
00:30:31,480 --> 00:30:34,855
This is all about
Horrid Henry goes camping.
641
00:30:34,880 --> 00:30:37,895
Right. So, Horrid Henry
goes into the woods.
642
00:30:37,920 --> 00:30:39,455
His dad asks him
to get some firewood.
643
00:30:39,480 --> 00:30:41,175
He sees that tent pegs
are made of wood,
644
00:30:41,200 --> 00:30:44,455
so he builds the best campfire ever
out of people's tent pegs.
645
00:30:44,480 --> 00:30:48,175
In the morning, they wake up and all
the tents are soggy, falling down.
646
00:30:48,200 --> 00:30:50,935
If you were Henry's parents,
you would need a stiff drink,
647
00:30:50,960 --> 00:30:53,095
so I'm serving that
with a smoked rum old-fashioned.
648
00:30:53,120 --> 00:30:56,535
A smoked rum old-fashioned? Yeah.
You're smoking the rum? Yeah.
649
00:30:56,560 --> 00:30:57,935
Have you already done it?
650
00:30:57,960 --> 00:30:59,655
Oh, my God! Yeah, yeah.
651
00:30:59,680 --> 00:31:02,975
And that,
with the frozen lemon centre
652
00:31:03,000 --> 00:31:06,255
and the honey marshmallow,
it should all come together.
653
00:31:06,280 --> 00:31:10,015
Amber is in joint first place
with Andi.
654
00:31:10,040 --> 00:31:13,815
This is whortleberry pie,
and it's inspired by The Gruffalo.
655
00:31:13,840 --> 00:31:17,295
Indeed. It sounds like something
that the Gruffalo would like to eat.
656
00:31:17,320 --> 00:31:20,095
There's something very whimsical
and fairy tale about it.
657
00:31:20,120 --> 00:31:23,535
And whortleberries are
the South West word for a bilberry
658
00:31:23,560 --> 00:31:26,015
and it hopefully should look like
a forest floor.
659
00:31:26,040 --> 00:31:27,295
How are you achieving that?
660
00:31:27,320 --> 00:31:29,975
So, I've got some tuiles
in the shapes of leaves.
661
00:31:30,000 --> 00:31:32,495
I've got really kind of autumnal,
earthy flavours.
662
00:31:32,520 --> 00:31:34,295
We've got walnut,
we've got bilberries,
663
00:31:34,320 --> 00:31:35,855
we've got chocolate.
664
00:31:35,880 --> 00:31:38,255
Hopefully, it should
all work together.
665
00:31:38,280 --> 00:31:40,895
But all is not well
with our South West chefs.
666
00:31:40,920 --> 00:31:44,055
Nick's having temperature problems
with his panna cotta...
667
00:31:44,080 --> 00:31:46,455
They froze round the outside,
rather than setting.
668
00:31:46,480 --> 00:31:47,695
I'm getting it super cold
669
00:31:47,720 --> 00:31:49,815
and getting my moulds cold
and I'm going to go again.
670
00:31:49,840 --> 00:31:52,055
...Amber is in the same boat...
671
00:31:52,080 --> 00:31:54,815
Sorbet has still not set,
so I'm hoping that
672
00:31:54,840 --> 00:31:56,895
the blast chiller's
going to work its magic.
673
00:31:56,920 --> 00:31:59,935
...and Andi's marshmallows
haven't set properly.
674
00:31:59,960 --> 00:32:02,935
Can I help at all? No.
It just doesn't have time to...
675
00:32:02,960 --> 00:32:04,455
Do its thing.
676
00:32:05,680 --> 00:32:07,375
With not long left...
677
00:32:07,400 --> 00:32:10,175
You've got one minute to the pass,
please, guys.
678
00:32:13,680 --> 00:32:15,895
...they make it in the nick of time.
679
00:32:17,400 --> 00:32:21,375
Wowser! Phew! Yeah,
that was a tight one.
680
00:32:21,400 --> 00:32:24,295
Everybody happy? Happy. Happy.
Brilliant. Let's do it.
681
00:32:25,720 --> 00:32:28,935
Hey! Andi.
Plenty, plenty, many, many things.
682
00:32:36,240 --> 00:32:37,415
OK.
683
00:32:38,960 --> 00:32:40,935
That pastry is so tender.
It's really nice.
684
00:32:40,960 --> 00:32:42,695
I like the contrasting temperatures.
685
00:32:42,720 --> 00:32:45,135
Was a little bit tight for time
with the warm and the cold,
686
00:32:45,160 --> 00:32:47,215
but we got there in the end.
687
00:32:47,240 --> 00:32:49,215
Are you going to just try
and face that? Yeah.
688
00:32:49,240 --> 00:32:50,575
Yeah, I'm going to face it.
689
00:32:52,160 --> 00:32:54,775
Ooh! The warm pastry's lovely.
690
00:32:54,800 --> 00:32:57,215
Mm! I like
the presentation of it, also.
691
00:32:57,240 --> 00:32:59,935
I think the size is questionable.
Quite substantial, that.
692
00:32:59,960 --> 00:33:02,375
The job of a pre-dessert is
to get you ready for your dessert,
693
00:33:02,400 --> 00:33:04,375
not to be your dessert.
Not to be your dessert.
694
00:33:09,000 --> 00:33:11,455
Do you know Trap Door?
As in, "Hello, Berk"?
695
00:33:11,480 --> 00:33:12,855
SHE LAUGHS
696
00:33:12,880 --> 00:33:15,895
# Don't you open that trap door... #
697
00:33:15,920 --> 00:33:18,215
Open your own trap doors.
CHEF ANDI LAUGHS
698
00:33:19,320 --> 00:33:22,095
Oh, that's amazing. It's
super fresh. Yeah, that's lovely.
699
00:33:22,120 --> 00:33:24,815
I like all the little ghosty thing
and the wriggly thing.
700
00:33:24,840 --> 00:33:27,455
Is this a little posset? I think
it's supposed to be a panna cotta.
701
00:33:27,480 --> 00:33:29,375
It's not set, is it?
No, it's definitely not set.
702
00:33:29,400 --> 00:33:30,815
Tastes correct. Definitely.
703
00:33:30,840 --> 00:33:33,455
Apart from it not being set,
that's a lot of fun.
704
00:33:38,080 --> 00:33:39,975
What's in the middle?
Frozen lemon curd.
705
00:33:40,000 --> 00:33:43,775
That is absolutely delicious.
Have a mouthful of the smoked rum.
706
00:33:45,600 --> 00:33:48,735
Oh, wow! Now, this is something
I'm a little bit excited about.
707
00:33:48,760 --> 00:33:51,135
This looks boozy. Is that why
you're a little bit excited?
708
00:33:51,160 --> 00:33:54,655
I mean, take it or leave it,
Michael. Take it or leave it.
709
00:33:56,040 --> 00:33:58,615
Ooh! Ooh! Ooh! Barbecued marsh...
710
00:33:58,640 --> 00:34:00,535
Ooh, there's something
underneath that.
711
00:34:01,560 --> 00:34:04,055
Is that lemon curd underneath?
Ooh, blimey!
712
00:34:05,680 --> 00:34:06,895
The marshmallow, I like.
713
00:34:06,920 --> 00:34:08,655
Again, I think
there's quite a lot of it.
714
00:34:08,680 --> 00:34:12,655
Give me three, two, one.
Oh, it's difficult!
715
00:34:12,680 --> 00:34:14,095
Right, 0|<.
716
00:34:14,120 --> 00:34:16,215
Three... Mm-hm.
717
00:34:16,240 --> 00:34:18,655
...two, one.
718
00:34:18,680 --> 00:34:21,095
Interesting.
Who do you think made what?
719
00:34:22,240 --> 00:34:26,495
Nick, Andi -
cos it's smoked - Amber.
720
00:34:26,520 --> 00:34:29,415
Absomteb] correct.
THEY CHEER
721
00:34:38,920 --> 00:34:40,775
It's time for the dessert course -
722
00:34:40,800 --> 00:34:44,695
the final course and the last chance
to impress veteran chef Michael.
723
00:34:46,880 --> 00:34:50,255
Nick is in last place, but has just
come top of the pre-desserts.
724
00:34:50,280 --> 00:34:52,615
He doesn't know it,
but if it comes to a tie-break,
725
00:34:52,640 --> 00:34:56,375
this will get him over the line.
But he's feeling the pressure.
726
00:34:56,400 --> 00:34:57,815
So, I got ten for main,
727
00:34:57,840 --> 00:35:00,015
but I still need
another super high score.
728
00:35:00,040 --> 00:35:02,775
I'm still behind
and I don't want to be going home.
729
00:35:02,800 --> 00:35:04,575
It's his turn to cook first,
730
00:35:04,600 --> 00:35:07,655
and he's making one of
his many elements - a cheesecake.
731
00:35:08,800 --> 00:35:12,375
Salted oats are mixed with sugar,
flour and butter for the base
732
00:35:12,400 --> 00:35:15,855
for this seriously ambitious dish.
733
00:35:15,880 --> 00:35:19,975
Hey, Nick. Hi, Andi. Tense, nervous?
Yeah, yeah, all of the above.
734
00:35:20,000 --> 00:35:22,535
So... What are you making
for your final course?
735
00:35:22,560 --> 00:35:24,615
The name of my dish is Balloon Girl,
736
00:35:24,640 --> 00:35:28,215
and it's based on
the really famous Banksy. Oh!
737
00:35:28,240 --> 00:35:30,415
The very famous...
Yeah, very famous.
738
00:35:30,440 --> 00:35:33,295
The one that is synonymous
with his name. Exactly that, yeah.
739
00:35:33,320 --> 00:35:36,895
I've also got a bit of a link
to the fact that he shredded it.
740
00:35:36,920 --> 00:35:39,175
Was that this one? Is that
what happened? Exactly, yeah.
741
00:35:39,200 --> 00:35:41,655
So, it was sold at auction,
742
00:35:41,680 --> 00:35:44,215
and he'd built a home-made shredder
in the bottom.
743
00:35:44,240 --> 00:35:46,855
And the minute
the hammer hit to say sold,
744
00:35:46,880 --> 00:35:49,255
he pressed the button and
shredded it. Is this the balloon?
745
00:35:49,280 --> 00:35:51,415
This is the balloon -
raspberry and rose cheesecake.
746
00:35:51,440 --> 00:35:53,375
The girl is a raspberry
and chocolate torte.
747
00:35:53,400 --> 00:35:55,615
Ancl then the nod to the shredding
is a bit of rice paper
748
00:35:55,640 --> 00:35:57,215
with some fun stuff on the back.
749
00:35:57,240 --> 00:35:59,335
I mean, visually,
this sounds incredible, right?
750
00:35:59,360 --> 00:36:01,855
There's a lot of risk here,
getting it set, turned out,
751
00:36:01,880 --> 00:36:03,455
refined in the time frame.
752
00:36:04,520 --> 00:36:06,775
Amber - one point ahead of Nick -
753
00:36:06,800 --> 00:36:11,095
starts by reducing milk,
cream and sugar for her panna cotta.
754
00:36:11,120 --> 00:36:14,375
She adds gelatine,
pours into moulds, and chills.
755
00:36:14,400 --> 00:36:16,575
I'm really looking forward
to cooking this dish.
756
00:36:16,600 --> 00:36:18,455
I love eating it,
so I'm giving it my all.
757
00:36:19,480 --> 00:36:23,655
She sets about making her ice cream,
heating milk, cream and eggs
758
00:36:23,680 --> 00:36:25,535
whilst caramelising
sourdough breadcrumbs
759
00:36:25,560 --> 00:36:27,215
with muscovado sugar.
760
00:36:28,560 --> 00:36:30,535
What are we having
for dessert, Amber?
761
00:36:30,560 --> 00:36:34,375
My dish is Flopsy Bunnies' Supper,
inspired by Peter Rabbit.
762
00:36:34,400 --> 00:36:36,255
There you go.
Beautiful illustrations.
763
00:36:36,280 --> 00:36:39,175
What are you actually making? How is
this going to transfer to the plate?
764
00:36:39,200 --> 00:36:42,735
So, the Flopsy Bunnies had a supper
of bread, milk and blackberries,
765
00:36:42,760 --> 00:36:45,455
so my dessert is based on
bread, milk and blackberries.
766
00:36:45,480 --> 00:36:47,295
It just sounds really soothing,
doesn't it?
767
00:36:47,320 --> 00:36:49,975
I'm serving some chamomile tea
on the side
768
00:36:50,000 --> 00:36:52,215
with my great-grandmother's tea set.
769
00:36:52,240 --> 00:36:54,735
It's not! It is, yes. How beautiful!
770
00:36:54,760 --> 00:36:56,935
We're having chamomile tea.
What else are we getting?
771
00:36:56,960 --> 00:37:00,975
We are having a milk panna cotta,
a brown bread ice cream,
772
00:37:01,000 --> 00:37:03,335
blackberries,
a pickled blackberry gel.
773
00:37:03,360 --> 00:37:05,335
Sounds wonderful.
Very proper, isn't it?
774
00:37:05,360 --> 00:37:08,255
Very prim. Very proper.
Like ourselves.
775
00:37:08,280 --> 00:37:12,255
As she was describing it, I thought,
"Gosh! This sounds so familiar."
776
00:37:12,280 --> 00:37:15,335
Under pressure to stay
in joint top spot with Amber,
777
00:37:15,360 --> 00:37:18,295
Andi starts by making
a salted caramel,
778
00:37:18,320 --> 00:37:22,255
adding salt and double cream
to sugar, glucose and butter.
779
00:37:22,280 --> 00:37:24,055
Ooh!
780
00:37:24,080 --> 00:37:26,215
With multiple elements
to set and freeze,
781
00:37:26,240 --> 00:37:27,735
ice cream is next.
782
00:37:27,760 --> 00:37:30,655
He whisks smoked caster sugar
and egg yolks,
783
00:37:30,680 --> 00:37:34,175
but takes his eye off
the boiling milk and cream.
784
00:37:34,200 --> 00:37:36,175
Please don't film that.
785
00:37:36,200 --> 00:37:38,175
Rescued before it burned,
786
00:37:38,200 --> 00:37:40,895
he combines the two mixtures
and chills.
787
00:37:42,360 --> 00:37:44,415
Talk to me about your dessert,
my darling.
788
00:37:44,440 --> 00:37:46,935
The name of it is
If I Had Too Much Chocolate
789
00:37:46,960 --> 00:37:48,615
and the inspiration is
790
00:37:48,640 --> 00:37:50,335
Creature Comforts
by Aardman Animation.
791
00:37:50,360 --> 00:37:52,335
I'd forgotten about
Creature Comforts.
792
00:37:52,360 --> 00:37:54,375
It was brilliant, wasn't it?
It's amazing, yeah.
793
00:37:54,400 --> 00:37:56,935
There are one or two foreign foods
I do have - rice pudding,
794
00:37:56,960 --> 00:38:00,335
Proper pizzas, erm...
795
00:38:00,360 --> 00:38:03,015
Ooh, I like some of
the deep-pan pizzas.
796
00:38:03,040 --> 00:38:05,295
You've got one episode
called Feeding Time
797
00:38:05,320 --> 00:38:08,695
and the creatures talk about foods
they can and can't eat.
798
00:38:08,720 --> 00:38:10,735
And you've got Pickles,
a guide dog, and she goes,
799
00:38:10,760 --> 00:38:12,575
if she eats too much chocolate,
she gets fat.
800
00:38:12,600 --> 00:38:14,935
So, we're going to have a bone
made out of chocolate,
801
00:38:14,960 --> 00:38:19,775
layered with caramel, ganache,
a crispy chocolate feuilletine
802
00:38:19,800 --> 00:38:22,375
with smoked ice cream
and foraged little treats.
803
00:38:22,400 --> 00:38:24,775
Getting these ratios right
is important, right, Michael?
804
00:38:24,800 --> 00:38:26,375
Yeah, the smokiness
in the ice cream -
805
00:38:26,400 --> 00:38:28,215
I think that could be,
like, a real standout.
806
00:38:28,240 --> 00:38:30,855
It'll be interesting
to see how that turns out.
807
00:38:30,880 --> 00:38:32,935
Andi's dish -
If I Have Too Much Chocolate -
808
00:38:32,960 --> 00:38:35,295
is making me smile already.
It's a gift and a curse.
809
00:38:35,320 --> 00:38:37,615
I think he's carrying his style
all the way through,
810
00:38:37,640 --> 00:38:40,135
so he's still going for
that foraged, smoky thing
811
00:38:40,160 --> 00:38:43,335
at a time when maybe people want
chocolate and ice cream. Right.
812
00:38:43,360 --> 00:38:45,095
Nick's dish - Balloon Girl.
813
00:38:45,120 --> 00:38:47,535
It's kind of a reverse cheesecake
cos he's putting the crumb
814
00:38:47,560 --> 00:38:49,175
on the inside,
the jelly on the inside
815
00:38:49,200 --> 00:38:50,935
and everything on the out.
Is he doing that
816
00:38:50,960 --> 00:38:52,975
because that's a better way
to make a cheesecake?
817
00:38:53,000 --> 00:38:54,735
Amber's dish -
the Flopsy Bunnies' Supper -
818
00:38:54,760 --> 00:38:56,095
what are you thinking about it?
819
00:38:56,120 --> 00:38:59,095
I think the biggest danger she's got
is the flavours that she's using
820
00:38:59,120 --> 00:39:01,335
aren't instantly delicious. Mm.
821
00:39:01,360 --> 00:39:03,335
Milk and brown bread ice cream -
822
00:39:03,360 --> 00:39:06,135
it's big to ask that to compete
with chocolate and caramel.
823
00:39:06,160 --> 00:39:08,335
Execution is all-important here.
824
00:39:08,360 --> 00:39:10,255
It's integral. It is theirs to lose.
825
00:39:10,280 --> 00:39:12,495
Whoever makes that mistake
is going to miss out.
826
00:39:13,880 --> 00:39:17,815
Nick warms rose and raspberry
with gelatine for the cheesecake
827
00:39:17,840 --> 00:39:22,095
and mixes chocolate with cream
and raspberry puree for his torte...
828
00:39:22,120 --> 00:39:25,655
Is that pan OK, Nick?
just a lot of smoke.
829
00:39:25,680 --> 00:39:27,775
Thank you for the save, Amber.
830
00:39:27,800 --> 00:39:31,175
...and rescues his pates de fruits -
a set fruit paste -
831
00:39:31,200 --> 00:39:33,215
which will be the balloon string.
832
00:39:34,520 --> 00:39:35,695
110.
833
00:39:36,920 --> 00:39:39,215
Now his cheesecake moulds have set,
834
00:39:39,240 --> 00:39:41,335
he pours in the raspberry
and rose filling,
835
00:39:41,360 --> 00:39:45,415
and the cheesecake base
is shaped into hearts. OK.
836
00:39:45,440 --> 00:39:48,055
The torte goes into the moulds
in the shape of the girl,
837
00:39:48,080 --> 00:39:51,455
and he assembles the cheesecake,
which will be the balloon...
838
00:39:51,480 --> 00:39:53,335
just behind. Coming through.
839
00:39:53,360 --> 00:39:55,695
...and both go into
the blast chiller.
840
00:39:57,040 --> 00:39:59,375
Hi, Nick. Hi.
What have you got here?
841
00:39:59,400 --> 00:40:01,655
Chocolate and raspberry torte.
This one here?
842
00:40:01,680 --> 00:40:03,455
Yeah, that's what
the girl is made out of.
843
00:40:03,480 --> 00:40:05,015
It's a lot tangier than it looks.
844
00:40:05,040 --> 00:40:07,735
It's two raspberry to one chocolate,
quite like... Oh, it is.
845
00:40:07,760 --> 00:40:09,535
Yeah, that tastes
nothing like it looks.
846
00:40:09,560 --> 00:40:11,535
I don't want to spoil this.
I'm going to walk away.
847
00:40:12,760 --> 00:40:16,655
Nick's chocolate torte mix -
the dark, kind of rich colours,
848
00:40:16,680 --> 00:40:18,975
but it's actually very fresh
and very fruity.
849
00:40:19,000 --> 00:40:20,775
There's a huge amount
of raspberry in there
850
00:40:20,800 --> 00:40:22,055
and I find that very exciting.
851
00:40:26,080 --> 00:40:28,535
Amber is making
her blackberry tuile.
852
00:40:31,320 --> 00:40:32,895
Her ice cream is churned
853
00:40:32,920 --> 00:40:35,775
and she mixes with
the breadcrumb and sugar mix.
854
00:40:35,800 --> 00:40:37,495
That should do the job.
855
00:40:37,520 --> 00:40:39,495
She blends
blackberry pickling liquor
856
00:40:39,520 --> 00:40:41,775
with a thickening starch
for her puree,
857
00:40:41,800 --> 00:40:43,335
and now her tuile is cooked,
858
00:40:43,360 --> 00:40:45,935
she sprinkles with
blackberry powder.
859
00:40:45,960 --> 00:40:48,495
Hello, Amber. Hi, Chef. How are you?
860
00:40:48,520 --> 00:40:51,055
I'm very good,
but I'm not competing.
861
00:40:51,080 --> 00:40:53,695
How are you? I'm really good, yeah.
862
00:40:53,720 --> 00:40:56,215
Where are you up to? What have
you made? What have you got to do?
863
00:40:56,240 --> 00:40:58,655
The panna cotta's setting.
The ice cream is frozen.
864
00:40:58,680 --> 00:41:00,775
The tuiles are going.
What about the blackberries?
865
00:41:00,800 --> 00:41:02,575
What have you clone with those?
This is a gel.
866
00:41:02,600 --> 00:41:04,815
So, these are blackberries
that we foraged ourselves.
867
00:41:04,840 --> 00:41:08,855
So, it's a pickle liquor with
the blackberries, and infuse it.
868
00:41:10,160 --> 00:41:11,695
Feeling confident? Yeah.
869
00:41:11,720 --> 00:41:14,215
I like this dish,
so I'm happy to be serving it.
870
00:41:14,240 --> 00:41:16,295
I'm happy to be tasting it.
Thank you, Chef.
871
00:41:17,680 --> 00:41:20,855
I've just tasted the blackberry gel,
and it's delicious,
872
00:41:20,880 --> 00:41:23,575
but I'm not sure it's going
to give this dish enough excitement.
873
00:41:28,320 --> 00:41:31,455
Amber is lucky enough
to have a kitchen garden on site
874
00:41:31,480 --> 00:41:34,655
at her restaurant,
with a bounty of organic produce...
875
00:41:36,760 --> 00:41:40,695
...and she sought inspiration there
for her Peter Rabbit dessert.
876
00:41:40,720 --> 00:41:43,655
How's it going? Really good.
just picking some carrots.
877
00:41:43,680 --> 00:41:46,535
Are the rabbits causing
much mischief at the moment?
878
00:41:46,560 --> 00:41:50,015
Yeah, we do have just the one
that hunts in our garden.
879
00:41:50,040 --> 00:41:51,295
They are pesky, aren't they?
880
00:41:51,320 --> 00:41:53,735
I'd love to get some of
that mischief into my dish.
881
00:41:53,760 --> 00:41:56,815
I can imagine Peter would have a
whale of a time here, though. Yeah.
882
00:41:59,000 --> 00:42:01,495
With all the amazing produce
that we have on site,
883
00:42:01,520 --> 00:42:03,335
it would be such a shame
not to use it.
884
00:42:04,320 --> 00:42:06,175
But what Amber's really here for
885
00:42:06,200 --> 00:42:08,735
are some wild blackberries
for her dessert.
886
00:42:09,960 --> 00:42:11,335
Oh, they're going to be perfect.
887
00:42:12,880 --> 00:42:16,295
It's really lovely to be able to use
Peter Rabbit for Great British Menu.
888
00:42:16,320 --> 00:42:20,095
For me, I left hospital wearing
a Baby-gro with Peter Rabbit on,
889
00:42:20,120 --> 00:42:23,095
and now to be working in
such a beautiful environment,
890
00:42:23,120 --> 00:42:26,215
seeing rabbits every clay,
it just all came together.
891
00:42:30,480 --> 00:42:32,295
So, illustration
when we were children -
892
00:42:32,320 --> 00:42:35,495
what was everyone into?
The main one has to be Peter Rabbit.
893
00:42:35,520 --> 00:42:38,855
My mum got me a little set of,
like, six books of Peter Rabbit,
894
00:42:38,880 --> 00:42:41,695
and I've still got them. Yeah,
all those Beatrix Potter books,
895
00:42:41,720 --> 00:42:44,495
they're so nostalgic. I think
everyone had them as a child.
896
00:42:44,520 --> 00:42:46,095
Do you read them
to your children now?
897
00:42:46,120 --> 00:42:47,855
I actually have a daughter
called Beatrix.
898
00:42:47,880 --> 00:42:49,055
She absolutely loves them.
899
00:42:49,080 --> 00:42:51,975
I think every child loves
Peter Rabbit, right? Yeah.
900
00:42:52,000 --> 00:42:54,575
Andi heats white chocolate
over a bain-Marie
901
00:42:54,600 --> 00:42:58,855
for his dog-bone outer layer,
piping it into bone-shaped moulds.
902
00:42:58,880 --> 00:43:01,015
The main thing
I'm worried about with this dish
903
00:43:01,040 --> 00:43:04,655
is not getting too thin a coating
on this bone,
904
00:43:04,680 --> 00:43:06,975
because if it's too thin,
it'll crack.
905
00:43:09,200 --> 00:43:12,055
He heats cream and dark chocolate...
906
00:43:12,080 --> 00:43:14,895
So, I'm just going to get this
up to 60 degrees.
907
00:43:14,920 --> 00:43:17,695
...combines, and adds butter
for his chocolate ganache -
908
00:43:17,720 --> 00:43:19,615
another layer in the bone.
909
00:43:19,640 --> 00:43:21,535
He melts yet more chocolate.
910
00:43:21,560 --> 00:43:23,775
The feuilletine layer -
911
00:43:23,800 --> 00:43:26,375
milk chocolate,
a little bit of cocoa butter,
912
00:43:26,400 --> 00:43:28,615
so you should get
a nice little snap.
913
00:43:28,640 --> 00:43:31,015
Confident on the thickness
of his white chocolate,
914
00:43:31,040 --> 00:43:33,895
his ganache makes the next layer.
915
00:43:33,920 --> 00:43:35,815
This is it now.
It's just a waiting game.
916
00:43:37,240 --> 00:43:39,415
Andi, are you OK?
Yeah, really good, thank you, Chef.
917
00:43:39,440 --> 00:43:42,535
What are you making here? So, this
is the crispy feuilletine chocolate.
918
00:43:42,560 --> 00:43:45,295
The smoked ice cream base is made.
Oh, this is it? Yeah.
919
00:43:45,320 --> 00:43:47,455
Too much smoked sugar,
too much smoked cream,
920
00:43:47,480 --> 00:43:48,975
it'll end up
tasting like an ashtray,
921
00:43:49,000 --> 00:43:50,335
and you don't really want that.
922
00:43:50,360 --> 00:43:52,735
Andi, your main course
was excellent. Thank you very much.
923
00:43:52,760 --> 00:43:55,415
I hope to see exactly the same.
Yeah, yeah. Thank you. Thank you.
924
00:43:56,640 --> 00:43:58,535
I was a little concerned initially
925
00:43:58,560 --> 00:44:00,175
that Andi was just
smoking his ice cream
926
00:44:00,200 --> 00:44:01,655
because that's what he does,
927
00:44:01,680 --> 00:44:03,935
but that smoked ice cream base
tastes delicious.
928
00:44:03,960 --> 00:44:07,095
It's got this kind of
creamy butterscotch feel to it.
929
00:44:07,120 --> 00:44:10,695
Nick's plating first, and begins
by covering his frozen cheesecakes
930
00:44:10,720 --> 00:44:12,895
in a raspberry and rose glaze.
931
00:44:12,920 --> 00:44:15,175
They've just got to get
to the right temperature now.
932
00:44:15,200 --> 00:44:18,935
He cuts thin slices of fruit jelly
for his balloon string.
933
00:44:18,960 --> 00:44:22,015
It's like a Fruit Pastille, sort of.
934
00:44:22,040 --> 00:44:24,495
His shredded rice paper is next.
935
00:44:24,520 --> 00:44:25,935
I'm just attaching it.
936
00:44:25,960 --> 00:44:30,575
It's rice paper, white chocolate,
popping candy and raspberry powder.
937
00:44:30,600 --> 00:44:32,215
Like Banksy himself,
938
00:44:32,240 --> 00:44:34,735
Nick stencils
his raspberry-torte girls
939
00:44:34,760 --> 00:44:36,055
with white chocolate.
940
00:44:36,080 --> 00:44:38,215
You have two minutes, Nick.
Thank you.
941
00:44:38,240 --> 00:44:40,975
Finally, he de-moulds
his chocolate tortes.
942
00:44:41,000 --> 00:44:43,335
This looks fabulous. Are you happy
with how it's come out?
943
00:44:43,360 --> 00:44:46,055
Yes, I am. Yeah.
Got there in the end. Lovely work.
944
00:44:46,080 --> 00:44:48,095
Just one minute remaining, Nick.
Thank you.
945
00:44:48,120 --> 00:44:51,895
He carefully floats his balloons
over to the serving canvas.
946
00:44:51,920 --> 00:44:54,295
Down a bit more. Lower.
Thank you. Yeah.
947
00:44:54,320 --> 00:44:56,695
It's like backing a lorry in.
SHE LAUGHS
948
00:44:56,720 --> 00:44:59,575
It's such an iconic picture,
isn't it? It really is, isn't it?
949
00:44:59,600 --> 00:45:03,895
The fruit-jelly strings
finish off Nick's artwork.
950
00:45:03,920 --> 00:45:06,095
So, the title of my dish
is Balloon Girl.
951
00:45:06,120 --> 00:45:08,175
The inspiration is Banksy.
952
00:45:08,200 --> 00:45:10,975
I love that we've got the shredder
reference, as well, actually.
953
00:45:11,000 --> 00:45:13,415
Shall we go and eat it? Let's do it.
Please could you carry it?
954
00:45:13,440 --> 00:45:16,495
I don't want that responsibility.
Yeah, no, really, don't let me!
955
00:45:30,240 --> 00:45:32,695
So, in the heart -
is that the jelly that...? Yeah.
956
00:45:32,720 --> 00:45:34,615
Are you happy with
the consistency of that?
957
00:45:34,640 --> 00:45:36,535
It hasn't quite
come up to temperature.
958
00:45:36,560 --> 00:45:38,855
It should be
just tempered a bit more
959
00:45:38,880 --> 00:45:40,975
cos I have to freeze it
and thaw it. Mm-hm.
960
00:45:41,000 --> 00:45:43,375
It could have thawed
a little bit more.
961
00:45:43,400 --> 00:45:48,575
I love it. The heart is beautiful.
A little raspberry hit in there.
962
00:45:50,720 --> 00:45:54,215
If that had another 15, 20 minutes,
that cheesecake would have been perfect.
963
00:45:54,240 --> 00:45:56,695
Have you tried these? No.
Popping candy.
964
00:46:00,040 --> 00:46:04,095
Oh, that's fun! What's he like?!
That's amazing!
965
00:46:04,120 --> 00:46:06,895
Do you think the cheesecake
and the torte work well together?
966
00:46:06,920 --> 00:46:08,615
I think all the flavours
work really well.
967
00:46:08,640 --> 00:46:10,615
The temper on the torte,
I'm really happy with.
968
00:46:10,640 --> 00:46:12,655
The texture on that,
I'm really happy with.
969
00:46:12,680 --> 00:46:15,895
Ah, well, there's only one score you
can give this, really, isn't there?
970
00:46:15,920 --> 00:46:18,735
It's got to be a ten. It has to be.
971
00:46:18,760 --> 00:46:20,055
What do you think, Amber?
972
00:46:20,080 --> 00:46:23,335
You hardly need to ask me, Andi.
It's going to be a ten!
973
00:46:23,360 --> 00:46:25,695
It has to be! So, Nick,
what would you give your dessert?
974
00:46:27,800 --> 00:46:28,975
Horrible question.
975
00:46:29,000 --> 00:46:30,935
Having it not been
the right temperature,
976
00:46:30,960 --> 00:46:32,135
I think it's an eight.
977
00:46:32,160 --> 00:46:34,775
Nick, do you think you've clone
enough to go through to the judges?
978
00:46:34,800 --> 00:46:36,935
We've just got to see
the other desserts now.
979
00:46:36,960 --> 00:46:40,455
I mean, maybe, maybe not.
980
00:46:44,720 --> 00:46:47,695
Hi, guys. Hey, mate. How was that?
It was all right.
981
00:46:47,720 --> 00:46:50,695
It wasn't quite tempered as it should
have been. It was perfect in my eyes.
982
00:46:50,720 --> 00:46:52,775
Yeah, I think you're being
very harsh on yourself.
983
00:46:52,800 --> 00:46:54,735
It was a really enjoyable dish.
Well done. Cool.
984
00:46:55,920 --> 00:46:57,895
Amber's next to plate,
985
00:46:57,920 --> 00:47:00,495
and she's got ice cream issues.
986
00:47:00,520 --> 00:47:02,255
Yeah, the ice cream's
set really weird,
987
00:47:02,280 --> 00:47:05,455
but it could just be the temperature
of this freezer. We'll see.
988
00:47:05,480 --> 00:47:09,175
Chamomile tea with honey is poured
into her grandmother's teapot...
989
00:47:09,200 --> 00:47:12,775
Lovely. Amber, you now have
two minutes. Thank you, Chef.
990
00:47:12,800 --> 00:47:14,895
...and she blowtorches
her panna cotta
991
00:47:14,920 --> 00:47:18,335
before placing fresh blackberries
on top. Little bit of blackberry.
992
00:47:18,360 --> 00:47:20,495
Blackberry puree is next,
993
00:47:20,520 --> 00:47:22,575
and she roches
her troublesome ice cream.
994
00:47:22,600 --> 00:47:24,255
Are you happy
with everything, Amber?
995
00:47:24,280 --> 00:47:26,895
The ice cream's a little bit softer
than I would have wanted.
996
00:47:26,920 --> 00:47:30,295
The freezer just set it on
the outside and not on the inside,
997
00:47:30,320 --> 00:47:33,615
but it's scoop able,
so we're going with it.
998
00:47:33,640 --> 00:47:36,855
Don't worry. We've all had
a few issues with that freezer.
999
00:47:36,880 --> 00:47:40,455
Her blackberry tuiles go on next...
Nice. Oh, lovely.
1000
00:47:40,480 --> 00:47:42,255
...and cloches finish the look.
1001
00:47:43,440 --> 00:47:46,775
Again, another super elegant dish
from you. OK.
1002
00:47:46,800 --> 00:47:48,575
Oh, my God.
The cloches are beautiful.
1003
00:47:50,240 --> 00:47:53,855
This is Flopsy Bunnies' Supper,
inspired by Peter Rabbit.
1004
00:47:53,880 --> 00:47:57,855
Andi? Blown away again.
It was amazing. Absolutely amazing.
1005
00:47:57,880 --> 00:47:59,815
Shall we pour a cup of tea
and go and taste this?
1006
00:47:59,840 --> 00:48:01,935
Let's do it, yeah. You pour it.
1007
00:48:01,960 --> 00:48:04,815
Everyone's scared
to touch the tea set!
1008
00:48:04,840 --> 00:48:07,575
I'm not touching it!
It was the royal we.
1009
00:48:07,600 --> 00:48:09,575
Chefs, enjoy your tea.
Thank you very much.
1010
00:48:09,600 --> 00:48:11,175
Good luck, Chef. Thank you.
1011
00:48:20,560 --> 00:48:22,855
Smells nice.
Oh, my gosh. It smells amazing.
1012
00:48:22,880 --> 00:48:25,495
Pinky up or...? Pinky up.
It's got to be done.
1013
00:48:27,440 --> 00:48:29,575
It's very nice, that little...
I feel calmer already.
1014
00:48:29,600 --> 00:48:31,375
Yes, which is a good thing.
1015
00:48:32,720 --> 00:48:35,575
So, the panna cotta - the concern
was if that would set in time.
1016
00:48:35,600 --> 00:48:37,455
Are you happy with how that's set?
I am, yeah.
1017
00:48:37,480 --> 00:48:41,415
Just soft enough to hold
the blackberries and the ice cream.
1018
00:48:41,440 --> 00:48:43,535
It's just delightful, isn't it?
Everything's...
1019
00:48:43,560 --> 00:48:46,855
Everything's nice and subtle.
Yeah, there's nothing overpowering.
1020
00:48:46,880 --> 00:48:49,535
There's a nice texture in that
brown bread ice cream. What is that?
1021
00:48:49,560 --> 00:48:51,375
That's caramelised breadcrumbs,
1022
00:48:51,400 --> 00:48:55,055
and then I roasted it off
with some butter and brown sugar.
1023
00:48:55,080 --> 00:48:58,655
I like the ice cream,
yet it wasn't particularly set.
1024
00:48:58,680 --> 00:49:00,095
I think the flavour was nice
1025
00:49:00,120 --> 00:49:02,215
and I like that it had
some bread through it, as well.
1026
00:49:02,240 --> 00:49:04,375
That was a nice touch.
The blackberry gel-
1027
00:49:04,400 --> 00:49:06,535
does that add enough acidity
for you? I think it does.
1028
00:49:06,560 --> 00:49:10,175
The blackberries are fairly acidic
in themselves naturally anyway,
1029
00:49:10,200 --> 00:49:12,335
so I think it works quite well.
1030
00:49:12,360 --> 00:49:14,215
It could take
a little bit more acidity.
1031
00:49:14,240 --> 00:49:15,655
It all works really well together.
1032
00:49:15,680 --> 00:49:19,415
Erm, it's quite safe, maybe.
1033
00:49:19,440 --> 00:49:21,975
Ancl is there anything that
didn't work for you? The ice cream.
1034
00:49:22,000 --> 00:49:24,615
The ice cream is softer set
than I would have hoped.
1035
00:49:24,640 --> 00:49:26,215
I think we should score this.
1036
00:49:26,240 --> 00:49:28,455
I think tiny details,
the ice cream...
1037
00:49:28,480 --> 00:49:30,295
For me, it's a nine.
1038
00:49:30,320 --> 00:49:32,215
I'm going to have
to agree with Nick.
1039
00:49:32,240 --> 00:49:33,495
I'm going to go nine, as well.
1040
00:49:33,520 --> 00:49:35,575
Ancl what would you score
your dessert?
1041
00:49:35,600 --> 00:49:37,935
As it is, I would give it an eight.
1042
00:49:37,960 --> 00:49:40,495
It's been an absolute pleasure
tasting your food, so thank you.
1043
00:49:40,520 --> 00:49:41,615
Thank you, Chef.
1044
00:49:45,920 --> 00:49:47,975
Last up is Andi, and he's adding
1045
00:49:48,000 --> 00:49:50,575
the salted caramel layer
into his moulds.
1046
00:49:52,840 --> 00:49:55,695
Whilst he chills his bones,
he gets on with his ice cream,
1047
00:49:55,720 --> 00:49:57,895
but he's not familiar
with the machine...
1048
00:49:57,920 --> 00:49:59,735
Why is it leaking?
1049
00:49:59,760 --> 00:50:01,695
...so Amber comes to his rescue.
1050
00:50:01,720 --> 00:50:04,415
Yeah, I would stop it.
1051
00:50:04,440 --> 00:50:07,255
And then, once it's all in...
Pour it in, then... Ah, right!
1052
00:50:07,280 --> 00:50:09,295
OK. Yeah, just to make your life
a bit easier. Yeah.
1053
00:50:10,440 --> 00:50:12,415
Andi's bones are fresh
out of the freezer,
1054
00:50:12,440 --> 00:50:13,935
and his whole dish hinges on
1055
00:50:13,960 --> 00:50:16,975
the delicate operation
of de-moulding them.
1056
00:50:17,000 --> 00:50:18,215
Phew!
1057
00:50:20,640 --> 00:50:24,455
With one casualty,
he only has two more spare bones.
1058
00:50:24,480 --> 00:50:25,495
Come on!
1059
00:50:29,440 --> 00:50:31,335
Three bones intact!
1060
00:50:32,680 --> 00:50:35,335
The smoked ice cream
is piped into dog bowls,
1061
00:50:35,360 --> 00:50:38,375
followed by a drizzle
of birch sap syrup.
1062
00:50:38,400 --> 00:50:41,095
That's almost like a little sundae
on the side. Yeah.
1063
00:50:41,120 --> 00:50:42,695
What are they? Little doggy treats?
1064
00:50:42,720 --> 00:50:45,455
Some little smoked hazelnuts
dotted around.
1065
00:50:45,480 --> 00:50:48,815
Cocoa nibs and dried wild cherries
finish it off.
1066
00:50:48,840 --> 00:50:50,095
Beautiful, Chef.
1067
00:50:53,480 --> 00:50:56,975
The title of my dessert is
If I Eat Too Much Chocolate
1068
00:50:57,000 --> 00:50:58,415
and the inspiration is
1069
00:50:58,440 --> 00:51:00,535
Aardman Animations
and Creature Comforts.
1070
00:51:00,560 --> 00:51:02,535
My little boy
would absolutely love this.
1071
00:51:02,560 --> 00:51:05,815
Yeah! Right, shall we go and do it?
Yes, definitely. Good luck, Chef.
1072
00:51:19,480 --> 00:51:21,815
Ooh! What's going through
the centre?
1073
00:51:21,840 --> 00:51:23,575
So, that's salted caramel,
1074
00:51:23,600 --> 00:51:27,095
so it is meant to reflect
the bone marrow in the bone.
1075
00:51:27,120 --> 00:51:29,535
Ancl the ganache? I think
the ganache is set perfectly.
1076
00:51:29,560 --> 00:51:30,815
I'm getting a crunch.
1077
00:51:30,840 --> 00:51:33,375
So, that's the milk chocolate
and feuilletine mixed together
1078
00:51:33,400 --> 00:51:34,975
just to give it
a bit of texture in there.
1079
00:51:35,000 --> 00:51:36,215
That chocolate is intense.
1080
00:51:36,240 --> 00:51:38,695
I would really struggle
to eat all of that.
1081
00:51:38,720 --> 00:51:40,615
I think it's absolutely beautiful.
1082
00:51:40,640 --> 00:51:43,015
The smoked ice cream...
It's quite smoky.
1083
00:51:43,040 --> 00:51:45,095
It's more smoky
than I imagined it to be.
1084
00:51:45,120 --> 00:51:48,215
The smokiness is different
to when I tasted it as a base.
1085
00:51:48,240 --> 00:51:50,175
Is that the level
you were looking for?
1086
00:51:50,200 --> 00:51:53,895
Funnily enough, when it turns into
ice cream, from the base,
1087
00:51:53,920 --> 00:51:55,975
the smokiness actually intensifies.
1088
00:51:56,000 --> 00:51:58,655
When it gets colder... Which is
usually the opposite thing. Yeah.
1089
00:51:58,680 --> 00:52:00,735
What do you think about
all the little doggy treats?
1090
00:52:00,760 --> 00:52:02,295
I like the little elements on top.
1091
00:52:02,320 --> 00:52:04,735
I think it provides
a nice bit of relief.
1092
00:52:04,760 --> 00:52:07,015
Yeah, there could be
more doggy treats
1093
00:52:07,040 --> 00:52:08,655
or less ice cream again, maybe,
1094
00:52:08,680 --> 00:52:10,815
so that it's got
almost every mouthful.
1095
00:52:10,840 --> 00:52:12,415
Ancl these little brown bits
on the top?
1096
00:52:12,440 --> 00:52:14,655
So, that's the cocoa nibs.
1097
00:52:14,680 --> 00:52:17,775
I just wanted to almost recreate,
like, a little sundae.
1098
00:52:17,800 --> 00:52:20,775
Amber, what would you score this?
It's going to be an eight.
1099
00:52:20,800 --> 00:52:24,575
I think it is delicious,
but I can't eat it all.
1100
00:52:24,600 --> 00:52:26,255
I think it's a seven from me.
1101
00:52:26,280 --> 00:52:30,295
Just maybe the smokiness,
the proportions and the density.
1102
00:52:30,320 --> 00:52:33,215
So, this is the last time
I get to ask you this question -
1103
00:52:33,240 --> 00:52:35,255
what would you score your dessert?
1104
00:52:35,280 --> 00:52:39,975
I mean, I came to this competition
a massive, massive underdog.
1105
00:52:40,000 --> 00:52:42,775
No pun... No pun intended, no.
1106
00:52:42,800 --> 00:52:44,735
But I believe in this dish,
1107
00:52:44,760 --> 00:52:47,535
and, you know,
I would love a ten for it.
1108
00:52:47,560 --> 00:52:49,815
Well, from me personally,
I'd just like to say thank you.
1109
00:52:49,840 --> 00:52:51,295
I really enjoyed eating your food.
1110
00:52:51,320 --> 00:52:53,295
And good luck.
Thank you very much, Chef.
1111
00:52:56,720 --> 00:52:58,735
Nothing else we can do now,
is there, really?
1112
00:52:58,760 --> 00:53:01,615
Hey! Hey, mate. How's it going?
Yeah, really good.
1113
00:53:01,640 --> 00:53:03,495
I thought the presentation
was beautiful.
1114
00:53:03,520 --> 00:53:05,015
It brought a real smile to my face.
1115
00:53:05,040 --> 00:53:07,055
Really well clone, mate.
Cheers. Thank you.
1116
00:53:07,080 --> 00:53:11,615
An interesting round for desserts.
They were all beautiful to behold.
1117
00:53:11,640 --> 00:53:14,695
Each dish was quintessentially
of that person.
1118
00:53:14,720 --> 00:53:16,815
Like, no-one else
could have made it. Yeah, yeah.
1119
00:53:16,840 --> 00:53:19,575
There was a couple of mistakes
with the desserts, I felt. Mm-hm.
1120
00:53:19,600 --> 00:53:21,415
You need to make sure
your ice creams are set.
1121
00:53:21,440 --> 00:53:23,935
You need to make sure
things are defrosted properly. Yeah.
1122
00:53:23,960 --> 00:53:26,535
These are the basics,
and it's important.
1123
00:53:26,560 --> 00:53:28,775
It's been an amazing experience,
but, unfortunately,
1124
00:53:28,800 --> 00:53:31,535
someone has to go home. Absolutely.
Ancl it could be any of us, really.
1125
00:53:31,560 --> 00:53:33,415
We've been neck-and-neck all week.
1126
00:53:33,440 --> 00:53:35,775
Did you have a favourite?
I did. I had a standout.
1127
00:53:35,800 --> 00:53:37,575
I think I'm shaking slightly.
1128
00:53:39,440 --> 00:53:44,935
Andi and Amber are on 26
and Nick is one point behind on 25.
1129
00:53:47,400 --> 00:53:50,655
Well, I just want to say
it's been so wonderful
1130
00:53:50,680 --> 00:53:55,975
to be in this kitchen with three
such intelligent, talented chefs.
1131
00:53:56,000 --> 00:53:59,975
Nick, for your dessert,
Balloon Girl,
1132
00:54:00,000 --> 00:54:01,495
in terms of presentation,
1133
00:54:01,520 --> 00:54:04,615
the execution was unbelievable,
a real stand out.
1134
00:54:04,640 --> 00:54:06,815
And the fact that you had created
the shredded element -
1135
00:54:06,840 --> 00:54:08,175
I thought it was super fun.
1136
00:54:09,240 --> 00:54:10,815
The torte, I thought, was delicious.
1137
00:54:10,840 --> 00:54:13,055
I really loved
that it was really fruit-forward.
1138
00:54:13,080 --> 00:54:14,775
The cheesecake flavour
was really good.
1139
00:54:14,800 --> 00:54:17,815
The raspberry puree
in the middle was frozen.
1140
00:54:17,840 --> 00:54:19,295
Ancl I think, in terms of flavour,
1141
00:54:19,320 --> 00:54:22,095
it spoiled what could have been
a flawless dish.
1142
00:54:24,120 --> 00:54:26,255
Ancl the temperature
of your cheesecake in general
1143
00:54:26,280 --> 00:54:28,615
did affect those delicate flavours
that you were using.
1144
00:54:30,720 --> 00:54:35,095
Amber, for your dish,
Flopsy Bunnies' Supper...
1145
00:54:36,840 --> 00:54:39,415
...the presentation was
quintessentially Beatrix Potter.
1146
00:54:41,920 --> 00:54:43,895
I also loved that you had
a personal connection
1147
00:54:43,920 --> 00:54:47,255
with the great-grandma's teapot,
but if this dish is for a banquet,
1148
00:54:47,280 --> 00:54:49,055
how many great-grandmothers
have you got?
1149
00:54:49,080 --> 00:54:51,895
That is going to be quite difficult
to scale that up.
1150
00:54:51,920 --> 00:54:54,335
Sorry. just needed to be said.
1151
00:54:55,680 --> 00:54:57,895
The panna cotta was a little sweet
and creamy for me.
1152
00:54:57,920 --> 00:55:00,295
I think, when you've got
an ice cream and a milk element
1153
00:55:00,320 --> 00:55:02,975
of the dessert as main components,
that's quite a lot of dairy.
1154
00:55:05,000 --> 00:55:07,775
The texture of the caramelised
brown bread in the ice cream -
1155
00:55:07,800 --> 00:55:09,855
I really liked
that little crunchy bits,
1156
00:55:09,880 --> 00:55:11,615
and the taste was also great,
1157
00:55:11,640 --> 00:55:14,375
but the consistency wasn't right
and it hadn't set.
1158
00:55:17,000 --> 00:55:21,535
Andi, for your dish,
If I Have Too Much Chocolate,
1159
00:55:21,560 --> 00:55:23,375
the presentation was super fun.
1160
00:55:23,400 --> 00:55:26,535
I think what it did was exactly the
same thing as Creature Comforts -
1161
00:55:26,560 --> 00:55:28,775
you know, it makes you smile
and it makes you laugh.
1162
00:55:30,520 --> 00:55:32,535
The smoked ice cream,
I thought, was amazing.
1163
00:55:32,560 --> 00:55:34,615
I loved the level of smoke in it
and the richness
1164
00:55:34,640 --> 00:55:37,015
that came through those yolks.
I really liked the caramel
1165
00:55:37,040 --> 00:55:38,855
going through the middle,
like bone marrow.
1166
00:55:38,880 --> 00:55:41,535
The crispiness on the bottom
with the feuilletine was delicious,
1167
00:55:41,560 --> 00:55:44,215
and the chocolate ganache was what
I want from a chocolate dessert -
1168
00:55:44,240 --> 00:55:45,495
just instant chocolate.
1169
00:55:46,600 --> 00:55:50,735
And so to the scores. Nick...
1170
00:55:52,440 --> 00:55:53,695
...I'm scoring you...
1171
00:55:55,600 --> 00:55:58,255
...a nine. Nick, your ability
1172
00:55:58,280 --> 00:56:02,415
to deliver such precision
never ceases to amaze me.
1173
00:56:02,440 --> 00:56:04,175
Andi...
1174
00:56:06,840 --> 00:56:08,255
...I'm scoring you...
1175
00:56:11,440 --> 00:56:14,455
...a ten. Thank you, Chef.
True innovation
1176
00:56:14,480 --> 00:56:17,615
in the Great British Menu kitchen
once again, Andi. Congratulations.
1177
00:56:17,640 --> 00:56:18,775
Amber...
1178
00:56:20,960 --> 00:56:22,495
...I'm scoring you...
1179
00:56:25,480 --> 00:56:27,135
...a SEVEN.
1180
00:56:27,160 --> 00:56:31,215
And that means,
with the lowest overall score,
1181
00:56:31,240 --> 00:56:34,375
by just one point,
1182
00:56:34,400 --> 00:56:37,055
is you, I'm afraid, Amber.
1183
00:56:37,080 --> 00:56:39,815
You have been an inspiration
1184
00:56:39,840 --> 00:56:42,975
and an absolute joy
to have in this kitchen all week.
1185
00:56:43,000 --> 00:56:45,135
I fervently hope, personally,
1186
00:56:45,160 --> 00:56:46,975
that you'll come back
and compete again.
1187
00:56:47,000 --> 00:56:49,015
Congratulations to you, Nick.
1188
00:56:49,040 --> 00:56:50,975
Congratulations to you, Andi.
Thank you.
1189
00:56:51,000 --> 00:56:53,455
You will both be cooking
for the judges tomorrow.
1190
00:56:53,480 --> 00:56:56,295
Chefs, I really mean it - it's been
an amazing week for me personally.
1191
00:56:56,320 --> 00:56:58,455
I think the standard of food
that I've been served
1192
00:56:58,480 --> 00:56:59,735
has really been exceptional.
1193
00:56:59,760 --> 00:57:01,895
I genuinely believe
you've clone the South West proud.
1194
00:57:01,920 --> 00:57:03,335
Thank you. Thank you. Thank you.
1195
00:57:04,840 --> 00:57:07,575
Ten! Congratulations!
Well clone, mate.
1196
00:57:07,600 --> 00:57:11,855
Amber... Oh! ..you are a superstar.
1197
00:57:11,880 --> 00:57:14,215
I'm so...
You've brought elegance to GBM.
1198
00:57:14,240 --> 00:57:15,815
You really have. Aw, thank you.
1199
00:57:15,840 --> 00:57:19,215
It's been amazing. You know,
I 100% believe you'll be back.
1200
00:57:19,240 --> 00:57:21,455
You have to do it again. Absolutely.
1201
00:57:21,480 --> 00:57:23,855
Aw'.
SHE CHUCKLES
1202
00:57:25,160 --> 00:57:27,495
One point in between all of us,
1203
00:57:27,520 --> 00:57:30,335
in the lead
right up until the last moment -
1204
00:57:30,360 --> 00:57:33,455
I was so proud, and I am so proud
1205
00:57:33,480 --> 00:57:36,535
to have got this far
representing the South West.
1206
00:57:36,560 --> 00:57:38,415
Completely gobsmacked.
1207
00:57:38,440 --> 00:57:41,215
I thought I was going to go home,
to be honest.
1208
00:57:41,240 --> 00:57:44,535
36 out of 40 - this is so surreal.
It's like an absolute dream.
1209
00:57:44,560 --> 00:57:48,375
Yeah, it's... I'm elated.
Yeah, that's nuts.
1210
00:57:49,720 --> 00:57:52,455
I've been up against it all week.
I've been behind all week.
1211
00:57:52,480 --> 00:57:54,775
So, tomorrow,
I'm going to be giving everything
1212
00:57:54,800 --> 00:57:56,375
to get to the final week.
1213
00:57:56,400 --> 00:57:59,215
Bring it on. I'm ready. I'm going
to do absolutely everything.
1214
00:58:00,560 --> 00:58:04,295
It's been an incredible week of cooking
and I've seen some fantastic food.
1215
00:58:04,320 --> 00:58:06,175
I've even been able
to give out three tens.
1216
00:58:06,200 --> 00:58:08,975
They're going to make it really
difficult for those judges tomorrow.
1217
00:58:12,920 --> 00:58:16,295
Next time, our two successful chefs
cook for the judges...
1218
00:58:16,320 --> 00:58:17,935
Ready in three? Yeah.
1219
00:58:17,960 --> 00:58:19,895
...and there's a surprise in store...
1220
00:58:19,920 --> 00:58:22,455
Ooh! Oh!
1221
00:58:22,480 --> 00:58:24,695
...in the form of a head judge
sitting in for Tom
1222
00:58:24,720 --> 00:58:26,375
with equally high pedigree
1223
00:58:26,400 --> 00:58:29,055
and a brilliant reputation
on Great British Menu.
103322
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