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The creme de la creme of the UK's
chefs... Ooh la la.
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...are heading to the Great British
Menu kitchen.
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00:00:08,600 --> 00:00:10,015
Hot stuff coming through.
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They're competing to cook a course
and a magnificent banquet -
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one of the most prestigious prizes
in a chef's career.
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00:00:17,520 --> 00:00:18,895
Rock and roll.
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This year, the banquet is
celebrating Britain's triumphs
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in the world of illustration
and animation.
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Stop! Motion! Action!
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Wow. Inspired by the 65th birthday
of the nation's favourite bear,
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Paddington, we're raising a glass
to the full range of illustrated
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and animated delights.
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00:00:39,400 --> 00:00:41,095
CHEERING
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Isn't that amazing?!
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From cartoon series to computer
games and comics.
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LAUGHTER
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But reputations are at stake...
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I wave the white flag. ..as some
of the most eminent Michelin-starred
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veteran chefs of the competition...
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No, I'm not giving out points
for confidence, right?
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...those dependable old hands...
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Snakes. Snakes.
..and bright young guns...
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One each. Oh, you're too kind.
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...will be returning to cast
judgment.
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I'm scoring you a ten.
I would give you an 11 if I could.
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The chefs will need to come
up with dishes which tell a story
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and capture the imagination.
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It's amazing!
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Just as the likes of Mr Bean,
Rupert Bear, Pingu and
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Fireman Sam delight their audience.
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Backup career.
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The chefs must thrill the exacting
panel of judges...
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It's absolutely buzzing with
flavour, isn't it?
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...who are searching for
perfection on a plate.
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Tom, so nice to see you.
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TOM LAUGHS
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What?!
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Of course they are.
It's Great British Menu.
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Game on, people.
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This time, the chefs are
from Northern Ireland - a nation
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with a vibrant food scene.
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You're four minutes
away from telling me why
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this is the best thing
I've ever ate in my life.
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This week, the top chefs from
Northern Ireland will be drawing
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on inspiration from their nation.
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There will be culinary reimaginings
of Northern Ireland folklore
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and computer games
to get our teeth sunk into.
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First into the kitchen is
Matt Jordan, from Belfast.
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I think I do have what it takes to
beat the other chefs, but ultimately
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it will come down to the clay.
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Everybody wants to get a dish
to the banquet.
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Next to arrive is London-born
Kerry Roper, who's been working
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in Northern Ireland for 12 years.
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Hello. How are you?
Good. How are you? I'm good.
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I'm as well prepared as I possibly
can be.
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I'm excited about my menu.
I just can't wait to get started.
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Fellow newcomer john Hollywood
is from County Armagh.
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Mr Hollywood.
MATT LAUGHS
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How are you? All good.
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I definitely feel like I've got
banquet-worthy dishes.
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Hello. Hey, how are you, Kerry?
I'm good.
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I'm going to show a lot of style,
a lot of flair.
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Let's go. Game on.
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And finally, it's returning chef
Gemma Austin from Belfast - who,
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despite getting full marks
for her dessert last year,
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didn't quite make it to the banquet.
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How are yous? How's it going? You all
right? How are you? Nice to meet you.
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I would love to see one
of my dishes get to the banquet.
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I've never got through yet. Always
the bridesmaid, never the bride.
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Hello, chefs.
ALL: Hello. How are you doing?
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Very good. You're back!
I'm back. You came back to me!
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How wonderful. Matt,
how are you, my love?
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I'm great. Nervous.john?
Yeah, absolutely buzzing.
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Can't wait to get stuck in here.
Kerry? I'm OK. I'm a bit nervous.
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00:03:39,560 --> 00:03:41,455
Nerves are good, right, Gemma?
They are good.
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As ever, we are going
to start with a canape -
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small, elegant, one bite.
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I suggest you get cracking.
All right? Let's go. Cheers.
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Matt wastes no time cutting
feuilles de brick pastry for his
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tartlet case, and whipping up
the cheese and onion filling.
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So far, so good.
All going according to plans.
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Hopefully it keeps going this way.
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Snapping at his heels is returner
Gemma, also using cheese and onion
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as the main ingredients
for her gougeres canape.
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Gougeres are in the oven, so we're
not going to know if they're right
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until they come out.
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00:04:17,880 --> 00:04:21,415
Meanwhile, Kerry rolls her beef fat
biscuit, which she'll serve
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with beef ta rta re.
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I'm using my time while my crackers
are in the oven just to put
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a little bit of tarragon and chive
through my tartare.
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Whilst john is slicing his
salt-baked beetroot...
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Really happy with this, like.
..which he's serving
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on a sourdough cracker.
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It was just very hard to work with,
so I'm just going to get more
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banged out, just to cover my back.
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The canapes aren't themed and won't
be scored, but will be used
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in the event of a tie-break.
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Right now, the chefs are blissfully
unaware which veteran
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they need to impress.
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00:04:54,760 --> 00:04:56,895
How about Tommy Banks?
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Would love to show him what
I've got, anyway. Tom Aikens...
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00:05:00,400 --> 00:05:03,455
Oh, look at that. That's a good
response. Fear. Fear.
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00:05:03,480 --> 00:05:05,855
Lisa Goodwin-Allen?
Still fear, but, yeah.
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00:05:05,880 --> 00:05:07,855
How about if I said Aktar Islam?
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That would be a bit unnerving.
Unnerving? Yeah.
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Yeah. Unnerving. How about you,
Kerry? All terrifying.
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But, yeah. Everything's terrifying.
ls... Every name's terrifying.
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Well, any of these people could be
walking through the door.
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And the thing to do, really -
is it not, Gemma? -
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is focus on your food
and hope for the best.
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LAUGHTER
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The veteran this week won the fish
course on Great British Menu
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in 2011...
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Ladies and gentlemen, that is time.
To the pass, please.
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...and is chef owner of the only
Michelin-starred Indian restaurant
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in the UK outside of London.
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It's Aktar Islam.
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Oh!
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How's it been? Good? Good.
So what have you got for me here?
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We've got a cheese
and onion tartlet.
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What have you got for us here?
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So I have made you a Northern Irish
Tayto cheese and onion gougere.
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And? That is a Tayto cheese
and onion crisp. In one? In one.
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Other crisp, as well, yeah?
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What have we got here?
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Beef tartare, mussel emulsion,
coal oil and egg yolk.
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Finally. Yes.
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What you have here is a lovely
salt-baked beetroot with
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a peated and bone marrow
sourdough cracker.
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Impressive.
SHE LAUGHS
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That's how you want to eat it, man.
That's what I'm like, too.
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This year's brief is all about celebrating the
success of British animation and illustration.
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So, for me, animation
and illustration
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is all about entertainment,
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it's all about fun and,
ultimately, tells a story, right?
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I want cooking that's technically
brilliant and worthy of the banquet.
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When I seen Aktar walk
through the doors, it wouldn't
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have been my first choice.
Made me very nervous.
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Aktar is a perfectionist. I don't think
there's going to be anywhere to hide.
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Let's rank them in order
of preference.
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Let's go from your least
favourite to your favourite.
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Least favourite was John's
beetroot.
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I wanted something that you put
it in your mouth
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and it's an explosion of flavour.
And that wasn't.
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Definitely packs a punch.
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Then we had Kerry's beef tartare.
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I just thought the ratios
were wrong. It was the wrong pastry.
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Like a flame-grilled burger
sort of flavour.
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Barbecue, almost. That's so cool.
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Gemma's gougere...
Really enjoyed that.
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I just thought it was a bit too big.
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Nice creaminess coming through.
I love it.
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So, my favourite was Matt's cheese
and onion tart because it was cheese
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and onion on a lovely tart case.
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Delish. Really stunning.
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Come on, Northern Ireland,
we're ready.
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It's straight on to the first
scored dish, the starter.
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And this year, the chefs must create
a sustainable vegan dish.
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I really hope these chefs put me
in a position where I've got
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absolutely no choice but to bang
out those tens.
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Gemma's starter is based on the 2020
animated film Wolf walkers,
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written, directed and produced
by Tomm Moore from Northern Ireland.
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My dish is called
Howls of the Forest.
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The whole idea of the animation
is that it's based on the forest.
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I'm guessing a lot of mushroom
involved? Absolutely.
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I'm going to do a tartlet...
OK. ..inside that.
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I'm going to have
a hazelnut praline.
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I'm going to make a mushroom
and Bramley apple chutney.
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I'm going to have some pickled
shimeji mushrooms.
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Ancl what are...?
I'm going to layer it inside
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a feuilles de brick tart shell,
topped with a smoke salsa verde.
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Alongside that, I'm going to do
barbecued hen-of-the-woods mushroom.
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Then, just to go round the bottom,
I'm going to make a dukkah mix.
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You're coming in fighting
this time, right?
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It's getting hot. Yeah.
It's game time.
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Gemma, we wish you loads of luck.
Thank you.
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Kerry's been influenced by the
Gruffalo. In Colin Glenn forest,
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on the outskirts of Belfast,
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there is a Gruffalo trail,
which provided inspiration.
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How are those nerves? Yep.
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They're still there. Still there?
Yeah. Churning away excellently.
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Just use them. Quite
sparse-looking ingredients on here.
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The name of the dish is called
The Gruffalo Trail.
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OK. Everybody loves The Gruffalo.
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00:09:13,840 --> 00:09:15,575
So we've got Jerusalem
artichokes here.
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I've got a chestnut flour tart...
OK. ..with a lovage emulsion.
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The artichokes are the main
component?
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I'll cook some in wine and fat
and pop them into the tart.
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So tell me how you're doing
this tart base.
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It's probably the bit that I'm most
concerned about with this dish.
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Sure. It's chestnut flour and
wholemeal.
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When it works, it's really
light and beautiful to eat.
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Ancl when it doesn't work,
it crumbles and won't go
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on the plate. We wish you so much
luck. Thank you very much.
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It'll be fine.
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Onto john, whose dish is based on
an animation that tells the story
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of a young boy and the medieval
Book of Kelts.
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It is called the Cabbage
of Kelts, based
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on the cartoon directed
by Tomm Moore.
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Ancl there's a little one
episode, and it's a cold night,
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and all they have is a cabbage, so they
roast the cabbage and then they all eat it.
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00:10:03,040 --> 00:10:05,455
So, John, hispi cabbage.
What are you going to do with it?
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00:10:05,480 --> 00:10:08,095
I'm just going to roast
it with a bit of salt, a bit of oil
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00:10:08,120 --> 00:10:11,295
and the garlic. What's the
pistachios...? Pistachios, I'm going
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to do a pistachio puree, actually.
OK.
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00:10:13,080 --> 00:10:15,495
And then I'll finish it
off with a wee bit of smoke, almost
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like enchanted thing I'm getting to,
like, shrouded in mystery.
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I love how excited he is!
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WHISPERS: You've got to deliver,
though. Oh, yeah.
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00:10:23,280 --> 00:10:27,055
He's got to deliver. I am
the delivery man. Oh, love it!
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On that note, thank you very much.
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00:10:29,080 --> 00:10:31,295
Good luck. Thanks.
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00:10:31,320 --> 00:10:35,375
Finally, Matt. He's making a starter
based on an animated series
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and video game.
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00:10:37,320 --> 00:10:40,135
He's preparing pumpkin
and squash for his parfait.
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00:10:40,160 --> 00:10:44,375
He seasons with salt, olive oil
and garlic before roasting.
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00:10:45,960 --> 00:10:48,055
Hey, Matt. Hi, guys.
What's the name of your dish?
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00:10:48,080 --> 00:10:50,135
My starter is called Eat Dirt.
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The link with my dish is the video
game Earthworm Jim.
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00:10:53,640 --> 00:10:54,775
Yeah, I've played it.
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00:10:54,800 --> 00:10:57,295
Not very good at it, but, yeah.
I've called it a parfait,
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so it's going to be similar, in
texture, to a chicken liver parfait,
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00:11:00,920 --> 00:11:03,535
but it's going to be butternut
squash and roast pumpkin,
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00:11:03,560 --> 00:11:05,255
and then served with some
bitter leaves.
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00:11:05,280 --> 00:11:08,215
But the idea is then that you can
use those and spread some
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00:11:08,240 --> 00:11:12,495
of the parfait on those. Parfait...
You need dairy and eggs.
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00:11:12,520 --> 00:11:14,975
Yeah. Texturally, it is very smooth.
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Ancl the squash and pumpkin
hold their own.
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00:11:17,120 --> 00:11:20,495
They give enough
body when you blend them. OK.
230
00:11:20,520 --> 00:11:24,735
For her Wolf walkers-inspired
starter, Gemma mixes the nuts
231
00:11:24,760 --> 00:11:27,695
and spices for her dukkah,
and roasts.
232
00:11:27,720 --> 00:11:30,415
I've quite a lot of elements - 13
elements all together on the plate -
233
00:11:30,440 --> 00:11:33,535
so a lot to do. But if you don't
push yourself,
234
00:11:33,560 --> 00:11:35,855
what's the point? Only here once.
235
00:11:35,880 --> 00:11:38,295
Well, or three times.
236
00:11:38,320 --> 00:11:40,895
She chops parsley, minced garlic
and shallots,
237
00:11:40,920 --> 00:11:45,495
and combines with lemon juice,
buckthorn juice and rapeseed oil.
238
00:11:47,000 --> 00:11:50,055
My smoked salsa verde is ready.
OK. It's intense.
239
00:11:51,760 --> 00:11:54,055
It's not as aggressive as I thought
it would be.
240
00:11:54,080 --> 00:11:57,095
But, yeah. I can't go too much,
obviously, because I've barbecued
241
00:11:57,120 --> 00:12:00,135
my mushrooms. It's balance. There's
sweet, savoury... Key word.
242
00:12:00,160 --> 00:12:03,295
Key word, balance. So hopefully you
get all those flavours in one bite
243
00:12:03,320 --> 00:12:05,095
and it's going to blow your mind.
244
00:12:05,120 --> 00:12:06,455
Gemma's salsa verde,
245
00:12:06,480 --> 00:12:09,135
I really enjoyed it, and I think
it's going to work really well
246
00:12:09,160 --> 00:12:11,775
with those earthy flavours
of the mushroom, and then you've got
247
00:12:11,800 --> 00:12:13,775
the sweetness
coming through, as well.
248
00:12:13,800 --> 00:12:16,535
I would really love to impress
Aktar with this one.
249
00:12:16,560 --> 00:12:21,095
This year, former pastry chef Gemma
hopes her unique cooking style
250
00:12:21,120 --> 00:12:23,455
will take her all the way
to the banquet.
251
00:12:23,480 --> 00:12:25,295
I only started cheffing nine
years ago.
252
00:12:25,320 --> 00:12:27,895
Since then, I've worked in some
of the best places in Belfast,
253
00:12:27,920 --> 00:12:31,975
and then eventually it was just time to
go out on my own and open my own place.
254
00:12:32,000 --> 00:12:34,855
I'm a very quirky person,
and I wanted A Peculiar Tea
255
00:12:34,880 --> 00:12:36,375
to represent who I am.
256
00:12:36,400 --> 00:12:39,775
We try to use the five senses
to install a long-term memory,
257
00:12:39,800 --> 00:12:41,935
so that when people leave
this building, they're not
258
00:12:41,960 --> 00:12:43,335
going to forget it.
259
00:12:43,360 --> 00:12:46,495
Obviously, it's my third time
on the show. I'm really excited
260
00:12:46,520 --> 00:12:47,695
about this time.
261
00:12:47,720 --> 00:12:51,095
I always said I would give it three
goes, so it's now or never.
262
00:12:59,080 --> 00:13:03,815
For her Gruffalo-inspired starter,
Kerry seasons Jerusalem artichokes,
263
00:13:03,840 --> 00:13:05,095
and roasts.
264
00:13:07,040 --> 00:13:09,615
Better now that I'm started.
Ready to go. Yeah.
265
00:13:09,640 --> 00:13:12,615
She bakes the skins for her crisps.
266
00:13:12,640 --> 00:13:16,495
She's making a delicate tart case
by mixing vegetable oil,
267
00:13:16,520 --> 00:13:19,815
chestnut flour, wholemeal flour
and linseeds.
268
00:13:19,840 --> 00:13:22,375
The only worry with this dish
would be the pastry.
269
00:13:22,400 --> 00:13:26,255
It's made without butter,
so it can be quite difficult
270
00:13:26,280 --> 00:13:28,975
to work with. The hope is just to
get that right.
271
00:13:29,000 --> 00:13:32,535
She's also making an emulsion -
combining vegan egg white,
272
00:13:32,560 --> 00:13:35,855
English and Dijon mustard
and sherry vinegar.
273
00:13:37,920 --> 00:13:41,095
And then adds some lovage oil.
274
00:13:41,120 --> 00:13:43,535
All under control?
All under control so far.
275
00:13:43,560 --> 00:13:45,535
All right.
I've got the emulsion here.
276
00:13:45,560 --> 00:13:48,135
You know, the lovely aroma
of the herb...
277
00:13:50,760 --> 00:13:52,935
Your tart case. How's that looking?
278
00:13:52,960 --> 00:13:55,575
I think it's going to behave.
It looks like it's going to behave.
279
00:13:55,600 --> 00:13:57,855
I've had a word. I've asked it
nicely. We should be good.
280
00:13:57,880 --> 00:14:00,255
Amazing. Yeah, pray to the tart
gods, right?
281
00:14:00,280 --> 00:14:03,135
Definitely. All right.
Well, look, good luck.
282
00:14:03,160 --> 00:14:06,735
John adds garlic, thyme
and rosemary to his
283
00:14:06,760 --> 00:14:09,015
hispi cabbage before baking.
284
00:14:09,040 --> 00:14:11,055
I can't really see anything
going too wrong here.
285
00:14:11,080 --> 00:14:13,175
Quietly confident, let's say.
286
00:14:13,200 --> 00:14:17,015
And dissolves sugar in water to make
a stock syrup, and adds to
287
00:14:17,040 --> 00:14:18,655
pistachios for his puree.
288
00:14:19,800 --> 00:14:22,575
This stuff is glorious.
It's a great colour, like.
289
00:14:22,600 --> 00:14:24,855
The bit I'm really intrigued
about is the pistachio.
290
00:14:24,880 --> 00:14:27,295
Can I have a taste?
100%, course you can. 100%?
291
00:14:31,040 --> 00:14:33,015
How much of a part
is this going to play?
292
00:14:33,040 --> 00:14:35,015
It's going to add a really nice
mouth feel.
293
00:14:35,040 --> 00:14:38,215
There'll be a light sort of nuttiness,
and it brings a cool sort of sweetness.
294
00:14:38,240 --> 00:14:41,615
OK. Well, I'm really interested
to see how it all comes together.
295
00:14:41,640 --> 00:14:44,735
That pistachio element -
that needs to be on a dessert,
296
00:14:44,760 --> 00:14:45,935
not on a starter.
297
00:14:45,960 --> 00:14:48,455
I hope for him it works,
because all that confidence,
298
00:14:48,480 --> 00:14:51,015
and then if it just doesn't work
and doesn't come together,
299
00:14:51,040 --> 00:14:53,655
can be quite embarrassing.
300
00:14:53,680 --> 00:14:56,495
John earned his chef stripes
in Michelin-starred restaurants
301
00:14:56,520 --> 00:14:58,255
in Northern Ireland and beyond.
302
00:14:58,280 --> 00:15:00,815
Working in kitchens
is the realisation
303
00:15:00,840 --> 00:15:02,975
of a childhood dream.
304
00:15:03,000 --> 00:15:04,575
I always wanted to be a chef.
305
00:15:04,600 --> 00:15:07,335
15 years old, I went straight
into a kitchen.
306
00:15:07,360 --> 00:15:09,815
Even though I was boiling
beans and burning toast,
307
00:15:09,840 --> 00:15:12,335
still loved coming in every day,
making an omelette, thinking
308
00:15:12,360 --> 00:15:13,935
I was an absolute hero.
309
00:15:13,960 --> 00:15:16,975
My ethos is really about zero
waste, using everything.
310
00:15:17,000 --> 00:15:20,095
I'll try to be quirky,
use something new.
311
00:15:20,120 --> 00:15:22,575
The more I read over the menu
that I've created and look at it,
312
00:15:22,600 --> 00:15:24,295
I'm just more and more confident.
313
00:15:24,320 --> 00:15:27,575
I just feel like it's time
for people to see what I've got.
314
00:15:34,520 --> 00:15:36,895
Oh, I think it's about time
for the umami bomb.
315
00:15:38,400 --> 00:15:39,815
Back in the kitchen,
316
00:15:39,840 --> 00:15:43,095
John's shaping his cabbage
before caramelising.
317
00:15:43,120 --> 00:15:44,815
Oh, yeah, that's the money.
318
00:15:46,120 --> 00:15:49,415
Matt blends the flesh of his
now roasted butternut squash
319
00:15:49,440 --> 00:15:52,775
to create the parfait texture.
320
00:15:52,800 --> 00:15:56,735
He seasons, adds sherry vinegar
and the vegan thickening agent,
321
00:15:56,760 --> 00:15:59,695
then pipes into dishes
and leaves to set.
322
00:15:59,720 --> 00:16:02,095
The only thing I'll be worried
about with this dish is maybe
323
00:16:02,120 --> 00:16:05,255
that I've played a bit too simple,
but I think the flavours
324
00:16:05,280 --> 00:16:07,175
will definitely be there.
325
00:16:07,200 --> 00:16:12,335
Matt's moved onto his miso glaze -
reducing sake, mirin and sugar,
326
00:16:12,360 --> 00:16:14,975
before adding the miso paste.
327
00:16:15,000 --> 00:16:17,935
Is there anything I can get a little
taste, just to...? The miso glaze.
328
00:16:17,960 --> 00:16:21,575
OK. Now, it is intense. Intense?
So I'm taking the smallest amount.
329
00:16:21,600 --> 00:16:24,015
Yeah. Safe amount?
Yeah, that's a safe amount.
330
00:16:30,360 --> 00:16:32,895
OK. Ancl that's just going to...
331
00:16:32,920 --> 00:16:35,855
That's just going to coat the top
of the parfait. OK.
332
00:16:36,960 --> 00:16:39,015
I've tried the miso glaze.
333
00:16:39,040 --> 00:16:41,975
If he gets too much of that on
there, it's just going to overtake
334
00:16:42,000 --> 00:16:43,495
everything else on the plate.
335
00:16:43,520 --> 00:16:46,735
Ancl I don't think
it'll be pleasant to eat.
336
00:16:46,760 --> 00:16:49,535
Gemma is getting ready to
serve first.
337
00:16:49,560 --> 00:16:53,015
She cooks shiitake and shimeji
mushrooms, and barbecues
338
00:16:53,040 --> 00:16:56,015
hen-of-the-woods
for an extra smoky taste.
339
00:16:57,480 --> 00:17:00,135
First onto the serving board
is dukkah mix,
340
00:17:00,160 --> 00:17:02,975
followed by a mushroom puree.
341
00:17:03,000 --> 00:17:05,215
You have three minutes, chef. Whey!
342
00:17:05,240 --> 00:17:09,295
She adds a hazelnut praline to her
feuilles de brick tart shell.
343
00:17:09,320 --> 00:17:12,775
So we've got mushroom and Bramley
apple chutney on top of that.
344
00:17:12,800 --> 00:17:15,135
Then just some fried mushrooms
and a bit of truffle oil.
345
00:17:15,160 --> 00:17:17,215
Ancl then the pickled mushrooms.
346
00:17:17,240 --> 00:17:19,535
Gemma, you've got one minute.
Yes, chef.
347
00:17:19,560 --> 00:17:22,055
It's then topped with the smoked
salsa verde
348
00:17:22,080 --> 00:17:23,895
and a generous grating of truffle.
349
00:17:25,760 --> 00:17:28,775
Finally, she adds her barbecued
hen-of-the-woods.
350
00:17:28,800 --> 00:17:30,295
If my hands weren't shaking so much,
351
00:17:30,320 --> 00:17:32,095
maybe I could actually plate
the food.
352
00:17:32,120 --> 00:17:34,655
And the finishing touch -
a set tuille.
353
00:17:39,040 --> 00:17:41,015
A bit of a push at the end,
couple of minutes late.
354
00:17:41,040 --> 00:17:43,015
Yeah, I could have clone with
another hour and a half.
355
00:17:43,040 --> 00:17:44,775
LAUGHTER
356
00:17:44,800 --> 00:17:46,815
The name of the dish
is Howls of the Forest
357
00:17:46,840 --> 00:17:48,375
and the inspiration is Wolf walkers.
358
00:17:48,400 --> 00:17:50,215
Northern Irish Forest Floor.
359
00:17:50,240 --> 00:17:52,375
Right. Shall we choose one?
360
00:17:52,400 --> 00:17:53,895
And that's the one, yeah?
361
00:17:53,920 --> 00:17:56,215
Good luck, chef.
Thank you, guys. And we're off.
362
00:18:06,600 --> 00:18:08,375
Gemma, are you happy
with the presentation?
363
00:18:08,400 --> 00:18:09,695
Yeah, yeah, I love it.
364
00:18:14,160 --> 00:18:16,735
Do you feel you're getting
all the different complexities
365
00:18:16,760 --> 00:18:18,375
from the different types
of mushroom?
366
00:18:18,400 --> 00:18:21,335
It wasn't really about the way
that the mushroom was cooked,
367
00:18:21,360 --> 00:18:22,695
it was more how it was treated.
368
00:18:22,720 --> 00:18:25,975
Sure. So it was pickled,
it was fried, it was barbecued.
369
00:18:26,000 --> 00:18:27,575
What do you think about
the mushroom?
370
00:18:27,600 --> 00:18:30,335
The pickleness just kind of helps
carry everything through.
371
00:18:30,360 --> 00:18:33,175
Your salsa verde, that element
of smoke.
372
00:18:33,200 --> 00:18:36,215
Is that something that you feel
is coming through, or is it lost?
373
00:18:36,240 --> 00:18:38,575
It's about balance.
I didn't want to overpower it.
374
00:18:38,600 --> 00:18:41,175
Definitely get the smokiness
from the salsa verde.
375
00:18:41,200 --> 00:18:43,095
It almost needed that to bring
a freshness to it.
376
00:18:43,120 --> 00:18:46,815
If you were in my shoes,
what would you score this dish?
377
00:18:46,840 --> 00:18:49,375
I would give it an eight.
I think the flavour's there.
378
00:18:49,400 --> 00:18:51,095
I think I'd probably scored about
an eight.
379
00:18:51,120 --> 00:18:53,095
It's the exact same number
I was thinking, an eight.
380
00:18:53,120 --> 00:18:54,335
Nine. Nine?
381
00:18:57,920 --> 00:18:59,895
Well, guys. Well, how was that?
382
00:18:59,920 --> 00:19:02,175
Yeah, he doesn't give anything away.
383
00:19:02,200 --> 00:19:04,855
Based on his face, he hated it,
so we'll see.
384
00:19:04,880 --> 00:19:05,895
SHE LAUGHS
385
00:19:08,000 --> 00:19:09,975
Kerry's due to serve next.
386
00:19:10,000 --> 00:19:13,175
But as she tries to remove her
now-baked tart cases
387
00:19:13,200 --> 00:19:16,175
from their tins,
her worst fears are realised.
388
00:19:18,440 --> 00:19:19,695
They're broken.
389
00:19:22,000 --> 00:19:23,735
My tart pastry is too short.
390
00:19:23,760 --> 00:19:25,695
It hasn't worked for me.
It's crumbled.
391
00:19:25,720 --> 00:19:27,575
Have you got enough that you
could do it again?
392
00:19:27,600 --> 00:19:28,815
Yeah, but I don't have time.
393
00:19:28,840 --> 00:19:30,575
OK. Do you want to give me it
and I'll do it?
394
00:19:30,600 --> 00:19:33,735
While Gemma prepares a second set
of ta rt cases,
395
00:19:33,760 --> 00:19:35,935
Kerry gets the other elements ready.
396
00:19:35,960 --> 00:19:38,775
But time is not on her side.
397
00:19:38,800 --> 00:19:40,895
How long is the next round
going to be?
398
00:19:40,920 --> 00:19:43,695
It's going to be eight minutes
from now. OK.
399
00:19:43,720 --> 00:19:45,655
Kerry, come for a second, darling.
400
00:19:45,680 --> 00:19:47,055
What would you like to do?
401
00:19:47,080 --> 00:19:49,735
You can either come up as it is now,
402
00:19:49,760 --> 00:19:52,095
or we can give you another
15 minutes.
403
00:19:52,120 --> 00:19:55,535
That does mean that obviously
we will adjust the scores.
404
00:19:55,560 --> 00:19:57,175
What would you prefer to do?
405
00:19:57,200 --> 00:19:58,695
Take the extra time, please, chef.
406
00:19:58,720 --> 00:20:00,335
With the tart cases baked,
407
00:20:00,360 --> 00:20:03,415
this time Kerry immediately takes
them out of the tin.
408
00:20:05,400 --> 00:20:07,015
Yes. Thank you so much, chief.
409
00:20:07,960 --> 00:20:11,055
There you go. Yeah, well clone.
410
00:20:11,080 --> 00:20:14,415
She fills the tart case
with Jerusalem artichoke puree,
411
00:20:14,440 --> 00:20:16,855
followed by some roasted artichoke.
412
00:20:16,880 --> 00:20:19,295
One minute to go, Kerry. Yes.
413
00:20:19,320 --> 00:20:22,335
These are pickled hazelnuts
with some caraway seed.
414
00:20:22,360 --> 00:20:25,135
She adds mustard
and lovage oil emulsion.
415
00:20:25,160 --> 00:20:27,855
Oh, lovely. What a colour.
416
00:20:27,880 --> 00:20:31,415
And then tops it with her sunflower
and linseed cracker,
417
00:20:31,440 --> 00:20:33,695
and dehydrated artichoke skins.
418
00:20:35,600 --> 00:20:37,335
Apologies for being late, chef.
419
00:20:37,360 --> 00:20:38,375
Whoo!
420
00:20:41,000 --> 00:20:42,655
This is The Gruffalo Trail,
421
00:20:42,680 --> 00:20:45,935
and the inspiration behind it
is the Colin Glen Forest Park
422
00:20:45,960 --> 00:20:47,775
Gruffalo Trail in West Belfast.
423
00:20:47,800 --> 00:20:50,695
Great. I'm really looking forward to
tasting it. Come on, let's do that.
424
00:20:50,720 --> 00:20:52,095
Good luck, chef. Thanks.
425
00:21:03,000 --> 00:21:05,855
You've had some problems
with the case.
426
00:21:07,120 --> 00:21:09,895
What happened? It was too short.
427
00:21:09,920 --> 00:21:13,535
I think I could have got them
out of the cases sooner.
428
00:21:13,560 --> 00:21:17,575
I thought the pastry is very,
very crumbly. It's very dry.
429
00:21:17,600 --> 00:21:20,615
The artichoke puree. What do you
think about the texture of that?
430
00:21:21,800 --> 00:21:24,455
I'm happy with it. OK.
431
00:21:24,480 --> 00:21:27,215
Definitely think she could have been
a bit heavier on her seasoning.
432
00:21:27,240 --> 00:21:29,975
It's almost all one note.
Like, it's all just really nutty.
433
00:21:30,000 --> 00:21:32,295
The lovage emulsion.
434
00:21:32,320 --> 00:21:35,215
I had no issues with it.
Ancl the flavour. Yeah.
435
00:21:35,240 --> 00:21:37,855
I think it stands up against
the pickled hazelnuts.
436
00:21:37,880 --> 00:21:41,175
My favourite part was the lovage
emulsion. It's really fresh.
437
00:21:41,200 --> 00:21:43,255
It just brings everything together.
438
00:21:43,280 --> 00:21:47,015
If you were to score this dish
out of ten, what would you give it?
439
00:21:47,040 --> 00:21:49,295
I think, with the delay, a seven.
440
00:21:51,000 --> 00:21:52,615
I would score a five.
441
00:21:52,640 --> 00:21:55,055
I think I would agree with that.
I would probably give it a five.
442
00:21:55,080 --> 00:21:56,695
There's a lot to be improved.
443
00:21:56,720 --> 00:21:58,455
The base of it's good.
Five all round here.
444
00:21:58,480 --> 00:21:59,935
It's just not quite there.
445
00:22:02,760 --> 00:22:05,455
How was that?
It was pretty tight. Intense?
446
00:22:05,480 --> 00:22:08,095
A lot. Thanks so much for help,
like, that was... Oh, no problem.
447
00:22:08,120 --> 00:22:10,295
Who's next? Me. john boy.
448
00:22:11,400 --> 00:22:14,775
John plates the caramelised
onions first.
449
00:22:14,800 --> 00:22:17,415
Like, honestly, you don't really
need a lot of this.
450
00:22:17,440 --> 00:22:19,335
Like, you'd be quite surprised.
451
00:22:19,360 --> 00:22:21,735
How you doing for time, mate?
100%, I'll be ready.
452
00:22:21,760 --> 00:22:23,535
"100%, I'll be ready"? Yes.
453
00:22:23,560 --> 00:22:25,895
You do know I'm not giving out
points for confidence, right?
454
00:22:25,920 --> 00:22:27,135
I know. It's just me.
455
00:22:27,160 --> 00:22:29,735
He dots pistachio puree
onto the cabbage...
456
00:22:29,760 --> 00:22:32,055
It's weird and wonderful.
That's all I can say.
457
00:22:32,080 --> 00:22:34,255
...followed by artichoke crisps,
458
00:22:34,280 --> 00:22:36,455
a sprinkling of burnt onion powder
459
00:22:36,480 --> 00:22:38,695
and purple stemmed radishes.
460
00:22:38,720 --> 00:22:40,615
For the final finishing touch,
461
00:22:40,640 --> 00:22:42,095
he smokes each dish.
462
00:22:46,960 --> 00:22:48,575
Five minutes early, my friend.
463
00:22:48,600 --> 00:22:50,095
Postman Pat delivers.
464
00:22:50,120 --> 00:22:51,735
You know what? I delivered early.
465
00:22:51,760 --> 00:22:54,735
So this dish is called the Cabbage
of Kelts, and it's inspired
466
00:22:54,760 --> 00:22:58,135
by the animation directed by Tom
Ward called The Secret of Kelts.
467
00:22:58,160 --> 00:23:00,535
Right. Which one are we going to go
for? This one here.
468
00:23:00,560 --> 00:23:02,575
That the one, yeah?
Yeah, that's the smokiest.
469
00:23:02,600 --> 00:23:04,895
Good luck, chef.
Thank you very much.
470
00:23:14,680 --> 00:23:19,015
Do you feel this dish
and the presentation really tells
471
00:23:19,040 --> 00:23:20,895
the story that you're trying
to tell?
472
00:23:20,920 --> 00:23:23,615
I believe it does. I think,
like, with the smoke element,
473
00:23:23,640 --> 00:23:26,295
it's almost, like,
shrouded in mystery.
474
00:23:26,320 --> 00:23:28,975
Are we getting The Secret
of Kelts from this?
475
00:23:29,000 --> 00:23:30,455
I don't think it's leaping out.
476
00:23:30,480 --> 00:23:32,775
I don't think anything's
strikingly obvious.
477
00:23:34,680 --> 00:23:37,695
Are you happy with the cooking
of the cabbage?
478
00:23:37,720 --> 00:23:40,575
Yeah, I think it's still got a bit
of a bite, bit of texture.
479
00:23:40,600 --> 00:23:43,095
It's still fresh.
It's not too far gone.
480
00:23:43,120 --> 00:23:45,575
The texture of the cooking on
the cabbage is really... Perfect.
481
00:23:45,600 --> 00:23:47,575
Flavour was nice. Nice.
482
00:23:47,600 --> 00:23:48,815
That's not a good word, is it?
483
00:23:48,840 --> 00:23:50,455
Onto your pistachio puree,
484
00:23:50,480 --> 00:23:53,975
are you happy with how sweet
that puree is?
485
00:23:54,000 --> 00:23:57,375
Yeah, because all those elements
that are on the bottom, on the top,
486
00:23:57,400 --> 00:24:01,335
they sort of are what bring that
cabbage all together.
487
00:24:01,360 --> 00:24:03,855
It's all very...
It's almost like the same tone.
488
00:24:03,880 --> 00:24:05,935
Yeah. Cabbage itself is sweet,
onions are sweet.
489
00:24:05,960 --> 00:24:07,215
Pistachio was sweet.
490
00:24:07,240 --> 00:24:10,135
What would you score
this dish out of ten?
491
00:24:10,160 --> 00:24:13,295
It's quite a favourite of mine.
I'd probably give it an eight.
492
00:24:13,320 --> 00:24:15,775
It's a favourite of yours. We'll
see if it's a favourite of mine.
493
00:24:15,800 --> 00:24:17,295
Of course.
494
00:24:17,320 --> 00:24:19,295
Probably give it a seven. A six.
495
00:24:19,320 --> 00:24:20,815
I would give that a six, as well.
496
00:24:23,280 --> 00:24:25,215
How was that, john? That guy
definitely takes, like,
497
00:24:25,240 --> 00:24:28,015
method acting classes or something,
cos he's, like, completely different
498
00:24:28,040 --> 00:24:30,935
when you're out there, like.
No, happy enough. Yeah.
499
00:24:30,960 --> 00:24:32,495
Just Matt to go.
500
00:24:32,520 --> 00:24:35,295
He tops his parfait
with the miso glaze,
501
00:24:35,320 --> 00:24:38,495
and then black olive crumb
and puffed black rice.
502
00:24:38,520 --> 00:24:40,375
Really looks like soil.
503
00:24:40,400 --> 00:24:44,135
He adds more miso glaze and a
finishing touch of cornflowers.
504
00:24:44,160 --> 00:24:45,335
Nice colours.
505
00:24:45,360 --> 00:24:48,215
He serves with a bowl of
crunchy, bitter leaves.
506
00:24:51,600 --> 00:24:54,255
Matt, early to the pass.
507
00:24:54,280 --> 00:24:55,975
Yeah. Early to the pass. Good.
508
00:24:56,000 --> 00:24:58,255
So, this is my starter.
It's called Eat Dirt.
509
00:24:58,280 --> 00:25:01,415
Ancl the inspiration behind it is
the video game Earthworm Jim.
510
00:25:01,440 --> 00:25:03,215
Is that the one?
Yeah, this is the one.
511
00:25:03,240 --> 00:25:05,975
Cool. Good luck, Chef.
All the best. Yeah.
512
00:25:16,840 --> 00:25:19,535
Presentation - are you 100% happy
with that?
513
00:25:19,560 --> 00:25:21,935
Yeah, I think I'm definitely happy
with presentation, in terms
514
00:25:21,960 --> 00:25:24,295
of hitting the brief.
Earthworms live in the ground
515
00:25:24,320 --> 00:25:27,055
and I think I've replicated
a garden here.
516
00:25:27,080 --> 00:25:30,815
Parfait - do you think it's got
the set that you wanted?
517
00:25:30,840 --> 00:25:34,015
Classical parfait might be set
a bit firmer, but if we were to add
518
00:25:34,040 --> 00:25:36,295
more of that gellan gum in,
I think then it would
519
00:25:36,320 --> 00:25:38,255
ruin the mouth feel.
520
00:25:38,280 --> 00:25:42,775
It's a funny texture.
It's more puree than parfait.
521
00:25:42,800 --> 00:25:45,855
You chose not to dress
the leaf at all.
522
00:25:45,880 --> 00:25:47,775
If you dressed it beforehand,
served it,
523
00:25:47,800 --> 00:25:50,135
they would wilt very quickly.
524
00:25:50,160 --> 00:25:52,135
If you're dressing them just before
you're about
525
00:25:52,160 --> 00:25:54,775
to serve it, it'll be fine,
you know? They are a bit dull.
526
00:25:54,800 --> 00:25:57,215
So, Matt, if you were to score
yourself for this dish,
527
00:25:57,240 --> 00:26:00,975
what would you give it?
Maybe give myself a seven for this.
528
00:26:01,000 --> 00:26:04,775
I think it's a little wet,
so I'd probably go for a seven.
529
00:26:04,800 --> 00:26:07,175
Probably go a six.
I'll also give it a six.
530
00:26:12,160 --> 00:26:15,975
There's my other guys. How did it
go? Hard to tell, isn't it?
531
00:26:16,000 --> 00:26:18,255
You can't read him at all.
I don't know what he thought.
532
00:26:18,280 --> 00:26:19,775
What are your thoughts, Aktar?
533
00:26:19,800 --> 00:26:21,775
Very disappointed, actually.
534
00:26:21,800 --> 00:26:23,975
Balancing seemed to be out
on all of them.
535
00:26:24,000 --> 00:26:26,095
Some of them, very ill conceived.
536
00:26:26,120 --> 00:26:28,335
A couple of them, it looks like
they're having a chill clay
537
00:26:28,360 --> 00:26:30,135
in the office. A day off.
538
00:26:30,160 --> 00:26:31,975
Yeah. I found, as well-
539
00:26:32,000 --> 00:26:36,295
one thing that I found really
difficult today is trying to get
540
00:26:36,320 --> 00:26:39,175
an understanding of how they're
linking it to the brief.
541
00:26:39,200 --> 00:26:41,895
If this is the attitude that's
going to continue onto the next
542
00:26:41,920 --> 00:26:44,415
course, it's not going to bode
too well for them.
543
00:26:51,000 --> 00:26:52,375
Hello, chefs.
544
00:26:52,400 --> 00:26:56,015
I'm sorry to say this was something
of a disappointing start,
545
00:26:56,040 --> 00:26:58,975
and I feel like some of you
are not pushing yourself
546
00:26:59,000 --> 00:27:01,575
to hit the brief
with your storytelling.
547
00:27:01,600 --> 00:27:05,295
And I'm afraid there were balance
issues on each of your dishes.
548
00:27:05,320 --> 00:27:08,255
Gemma, for your dish,
Howls of the Forest...
549
00:27:10,000 --> 00:27:13,095
...| really liked the presentation
and I understood the story.
550
00:27:14,440 --> 00:27:16,375
The feuilles de brick tart,
that was perfect.
551
00:27:16,400 --> 00:27:17,975
The pastry was lovely and crisp.
552
00:27:18,000 --> 00:27:20,095
The different types of mushrooms
that you used, you know,
553
00:27:20,120 --> 00:27:23,215
they were cooked different ways,
but sadly it was all a bit lost.
554
00:27:23,240 --> 00:27:24,815
It all sort of came together.
555
00:27:24,840 --> 00:27:27,975
The salsa verde, that became
the big flavour.
556
00:27:28,000 --> 00:27:31,255
The dukkah, I wasn't getting
the spice element from it.
557
00:27:31,280 --> 00:27:33,695
Ultimately, the balance
was slightly off.
558
00:27:37,160 --> 00:27:40,175
Kerry, for your dish,
The Gruffalo Trail,
559
00:27:40,200 --> 00:27:43,295
I thought the plate was lovely,
but it didn't really scream
560
00:27:43,320 --> 00:27:44,535
Gruff a l0 to me.
561
00:27:46,360 --> 00:27:50,575
Unfortunately, the tart case,
I just found it really powdery.
562
00:27:50,600 --> 00:27:53,695
The star of your dish should
have been the artichoke.
563
00:27:53,720 --> 00:27:57,055
The puree didn't really hit me
with flavours and the nuttiness
564
00:27:57,080 --> 00:27:58,935
that you expect from an artichoke.
565
00:28:00,600 --> 00:28:02,495
The roasted artichoke,
it was undercooked,
566
00:28:02,520 --> 00:28:05,735
and, once again,
that lacked seasoning.
567
00:28:05,760 --> 00:28:09,495
If you were to cook this again,
ditch the tart case and concentrate
568
00:28:09,520 --> 00:28:11,775
on the artichoke.
That's the star of the show.
569
00:28:14,880 --> 00:28:18,775
John, for your dish,
Cabbage of Kelts,
570
00:28:18,800 --> 00:28:22,735
I mean, you talk a good talk,
but ultimately, when the dish
571
00:28:22,760 --> 00:28:25,295
was presented, you didn't really
sell me the story.
572
00:28:27,000 --> 00:28:29,455
The cabbage was just a cabbage.
573
00:28:30,840 --> 00:28:33,975
The pistachio puree,
it was so sweet.
574
00:28:34,000 --> 00:28:36,855
I just couldn't understand
why it's on the plate.
575
00:28:36,880 --> 00:28:38,335
The caramelised onions,
576
00:28:38,360 --> 00:28:41,055
it was just onions cooked
down slowly.
577
00:28:41,080 --> 00:28:44,815
The dish lacked flavour, depth,
578
00:28:44,840 --> 00:28:47,015
and just wasn't savoury enough
for me.
579
00:28:48,680 --> 00:28:52,335
Matt, for your dish, Eat Dirt,
580
00:28:52,360 --> 00:28:54,975
I didn't get it.
It did not scream Earthworm Jim.
581
00:28:55,000 --> 00:28:57,175
When you come to the Great British
Menu kitchen, you've got
582
00:28:57,200 --> 00:28:58,895
to come and really push yourself.
583
00:29:00,880 --> 00:29:02,855
The pumpkin and the squash parfait,
584
00:29:02,880 --> 00:29:05,375
the texture wasn't of a parfait.
585
00:29:05,400 --> 00:29:07,215
It was just a puree.
586
00:29:07,240 --> 00:29:10,295
The miso glaze didn't really add
anything to the dish.
587
00:29:10,320 --> 00:29:11,655
It was just sweet.
588
00:29:11,680 --> 00:29:15,015
Then on the side, these undressed,
bitter leaves.
589
00:29:15,040 --> 00:29:16,415
This isn't a starter.
590
00:29:18,880 --> 00:29:20,575
And so to the scores.
591
00:29:21,800 --> 00:29:22,815
Gemma...
592
00:29:24,240 --> 00:29:25,535
...I'm scoring you...
593
00:29:27,360 --> 00:29:28,455
...a six.
594
00:29:29,720 --> 00:29:32,975
The storytelling was great
and the dish looked elegant.
595
00:29:33,000 --> 00:29:35,255
Sadly, it was lacking in clarity.
596
00:29:36,800 --> 00:29:37,815
Kerry...
597
00:29:39,520 --> 00:29:40,855
...I'm scoring you...
598
00:29:42,920 --> 00:29:45,095
...a three.
599
00:29:45,120 --> 00:29:47,095
Kerry, you lost a point for
being late.
600
00:29:47,120 --> 00:29:50,015
Unfortunately, after all that
effort, which we do really
601
00:29:50,040 --> 00:29:52,175
appreciate, the dish didn't quite
come together
602
00:29:52,200 --> 00:29:53,895
as I'm sure you hoped it would.
603
00:29:55,400 --> 00:29:56,455
John...
604
00:29:58,280 --> 00:29:59,455
...I'm scoring you...
605
00:30:01,720 --> 00:30:03,735
...a four.
606
00:30:03,760 --> 00:30:07,655
A really important part of this
competition is storytelling.
607
00:30:07,680 --> 00:30:10,775
And unfortunately, with your dish,
there was no story to be found
608
00:30:10,800 --> 00:30:11,975
on the plate.
609
00:30:13,480 --> 00:30:14,575
Matt...
610
00:30:16,040 --> 00:30:17,135
...|'m giving you...
611
00:30:20,080 --> 00:30:21,935
...a three.
612
00:30:21,960 --> 00:30:24,975
In all honesty, this felt
like a side dish.
613
00:30:25,000 --> 00:30:27,935
Textually there was an issue because
everything was soft, really.
614
00:30:27,960 --> 00:30:30,295
And then flavour-wise, everything
was sweet.
615
00:30:30,320 --> 00:30:31,655
Yep.
616
00:30:31,680 --> 00:30:35,735
So, everybody, there is work
for all of you to do.
617
00:30:35,760 --> 00:30:39,175
And please remember that one of
you will be going home
618
00:30:39,200 --> 00:30:41,415
after this course.
619
00:30:41,440 --> 00:30:42,815
Thank you, 9W5-
620
00:30:45,640 --> 00:30:48,335
The lowest scores I've ever
seen anywhere. Urgh!
621
00:30:48,360 --> 00:30:50,495
It's really annoying because I do...
622
00:30:50,520 --> 00:30:53,295
I totally agree with them, like.
I'm concerned.
623
00:30:53,320 --> 00:30:55,255
That was my favourite course.
624
00:30:55,280 --> 00:30:57,375
So we all bring it back.
Yeah. Let's go.
625
00:31:03,760 --> 00:31:07,215
The scores are low but fair -
and tight, too.
626
00:31:07,240 --> 00:31:10,695
The chefs that manage to put
the disappointment behind them now
627
00:31:10,720 --> 00:31:12,695
stand the best chance of
turning things
628
00:31:12,720 --> 00:31:14,695
around for their fish course.
629
00:31:17,840 --> 00:31:21,455
Pretty brutal. I think we all have
a lot to prove with our fish course.
630
00:31:21,480 --> 00:31:24,095
Not the best start.
Surely it can't get any worse.
631
00:31:24,120 --> 00:31:27,055
Hopefully it can't get any worse!
632
00:31:27,080 --> 00:31:31,015
I'm going to use this as motivation
for my fish course and just give
633
00:31:31,040 --> 00:31:32,815
it everything that I possibly can.
634
00:31:32,840 --> 00:31:34,975
Very level playing field here,
like.
635
00:31:35,000 --> 00:31:37,175
Very much all to play for. Yep.
636
00:31:37,200 --> 00:31:39,415
I'm going to take all that
negativity and just turn
637
00:31:39,440 --> 00:31:40,975
it into something super positive.
638
00:31:41,000 --> 00:31:43,135
Show them why I'm here and why
I should stay.
639
00:31:44,320 --> 00:31:46,215
Oh, it's lovely.
640
00:31:46,240 --> 00:31:50,215
Matt starts by filleting
and brining his cod.
641
00:31:50,240 --> 00:31:54,335
He makes his base for his brandade -
a cod and potato puree -
642
00:31:54,360 --> 00:31:57,775
by heating cream and garlic
whilst boiling potatoes.
643
00:31:59,560 --> 00:32:01,095
Hello, Matt. Hi, Andi.
644
00:32:01,120 --> 00:32:02,855
Please tell me the name
of your dish.
645
00:32:02,880 --> 00:32:05,255
So the name of my dish is
Puffin Rock, and it's inspired
646
00:32:05,280 --> 00:32:08,655
by the animated series for children,
by Tomm Moore.
647
00:32:08,680 --> 00:32:11,455
Tomm Moore, is this the same dude?
The same guy, yeah.
648
00:32:11,480 --> 00:32:14,015
In the series, he explores
all different ecology
649
00:32:14,040 --> 00:32:16,535
and I'm going to capture that on
the plate. A celebration of coastal
650
00:32:16,560 --> 00:32:18,855
ingredients from around
Northern Ireland. How lovely.
651
00:32:18,880 --> 00:32:21,575
How are you going to almost bring
that in onto the plate, apart
652
00:32:21,600 --> 00:32:23,735
from just using the coastal
ingredients? Yeah.
653
00:32:23,760 --> 00:32:25,495
So, there's a roast piece of cod
654
00:32:25,520 --> 00:32:27,695
and I'm going to have a seaweed
salad on the side.
655
00:32:27,720 --> 00:32:29,815
I've got a tapioca seaweed cracker.
656
00:32:29,840 --> 00:32:32,895
I've got a nice, vibrant,
green fennel and dill puree.
657
00:32:32,920 --> 00:32:36,895
A cod brandade cream,
and clementine and carrot.
658
00:32:36,920 --> 00:32:39,575
So, it's almost symbolising
the colours on a puffin.
659
00:32:39,600 --> 00:32:40,895
Are these all purees?
660
00:32:40,920 --> 00:32:42,735
Yeah. ls there a sauce?
661
00:32:42,760 --> 00:32:46,375
No, I thought the three purees,
that's more than enough.
662
00:32:46,400 --> 00:32:48,815
I mean, I'm not usually
an advocate of no sauce.
663
00:32:48,840 --> 00:32:51,135
One thing's for sure, I don't think
there's any space left
664
00:32:51,160 --> 00:32:54,295
on that island there. It's exactly
the opposite of the starter station.
665
00:32:54,320 --> 00:32:56,775
Yeah, exactly. Well, I wish you
loads of luck. Thank you very much.
666
00:32:56,800 --> 00:32:58,335
All right.
667
00:32:58,360 --> 00:33:01,855
He gently cooks his fennel,
then blitzes the dill
668
00:33:01,880 --> 00:33:03,455
and vegetable oil together.
669
00:33:05,880 --> 00:33:07,895
Gemma is filleting hake.
670
00:33:07,920 --> 00:33:10,415
I would love to get a high score on
the fish and I really want to cook
671
00:33:10,440 --> 00:33:13,655
my whole menu, so hopefully I do
enough today to get me through.
672
00:33:13,680 --> 00:33:17,975
She's also making a batter
for her capers and scraps.
673
00:33:18,000 --> 00:33:21,175
So, my fish course is called
Na Daoine Sidhe.
674
00:33:21,200 --> 00:33:23,815
Na Daoine Sidhe. Na Daoine
Sidhe, which is Irish
675
00:33:23,840 --> 00:33:25,895
for basically the Irish fairy
people.
676
00:33:25,920 --> 00:33:29,135
So, our good friend Tomm Moore,
he basically done, like, a series
677
00:33:29,160 --> 00:33:31,935
of animations and Song of the Sea
was one of them.
678
00:33:31,960 --> 00:33:34,615
It's based on an Irish folklore
called a selkie.
679
00:33:34,640 --> 00:33:38,495
So it's basically when a female
is normal on land... Mermaids.
680
00:33:38,520 --> 00:33:40,415
...and then a seal in the water.
Right.
681
00:33:40,440 --> 00:33:42,895
So, when we were growing up on
a Friday night, we got a chippy,
682
00:33:42,920 --> 00:33:44,895
and we got fish,
chips and a curry dip.
683
00:33:44,920 --> 00:33:48,215
Is that what we're getting? So,
I'm going to do some pan-fried hake.
684
00:33:48,240 --> 00:33:50,895
I'm going to put a ras el hanout
dust on top of that,
685
00:33:50,920 --> 00:33:52,735
jazz it up a wee bit by making
a champagne
686
00:33:52,760 --> 00:33:54,175
and vermouth sauce. Ooh.
687
00:33:54,200 --> 00:33:57,415
I'm going to do a curry oil, just to
sort of split the sauce a wee bit.
688
00:33:57,440 --> 00:34:01,015
For the chip element, I'm going to
do a duck-fat hashbrown.
689
00:34:01,040 --> 00:34:03,455
OK. I love a hashbrown.
Then I'm going to do some crispy
690
00:34:03,480 --> 00:34:06,055
battered bits on the top, with
some capers for the saltiness.
691
00:34:06,080 --> 00:34:08,015
Again, loads. Loads?
692
00:34:08,040 --> 00:34:11,055
Again, you've given yourself loads,
but it sounds fabulous.
693
00:34:13,000 --> 00:34:17,975
Gemma is serving her Friday night
fish supper with a kohlrabi pickle.
694
00:34:18,000 --> 00:34:21,735
She heats cider vinegar,
orange zest, sugar and spices.
695
00:34:23,120 --> 00:34:25,055
John's also cooking hake,
696
00:34:25,080 --> 00:34:30,055
but that's not the only similarity
between his dish and his rival's.
697
00:34:30,080 --> 00:34:34,095
It's called Puffins on the Rock,
and it's Puffin Rock.
698
00:34:34,120 --> 00:34:36,895
Are you kidding? It's inspired by
Tomm Moore, believe it or not.
699
00:34:36,920 --> 00:34:40,255
Believe it or not.
I kind of really want to give
700
00:34:40,280 --> 00:34:42,255
you that scene,
like from the cartoon,
701
00:34:42,280 --> 00:34:44,415
where it's like they're on
the island and they're all
702
00:34:44,440 --> 00:34:47,055
around the rock. What are?
The puffins? Yeah, the puffins.
703
00:34:47,080 --> 00:34:49,095
Tell me about it.
The fish is the rock.
704
00:34:49,120 --> 00:34:51,535
I don't know if you know,
but puffins eat hake.
705
00:34:51,560 --> 00:34:55,335
So I've just taken the two sides
off and I've taken the skin off,
706
00:34:55,360 --> 00:34:57,415
and then I've stuck them
back-to-back,
707
00:34:57,440 --> 00:34:58,735
and then I've rolled it.
708
00:34:58,760 --> 00:35:01,335
Ancl then I've vac-packed it to get
it to fuse, and you're going to get
709
00:35:01,360 --> 00:35:02,895
a nice, perfect circle of fish.
710
00:35:02,920 --> 00:35:05,855
Ancl then I've got cauliflower steak
on the side, which is going
711
00:35:05,880 --> 00:35:07,095
to represent my island.
712
00:35:07,120 --> 00:35:09,735
Ancl then I'm going to make a really
nice citrus and herb butter,
713
00:35:09,760 --> 00:35:11,655
and then I'm going to put
trout roe in it.
714
00:35:11,680 --> 00:35:13,655
So, when I put the trout roe in
it, that's to represent
715
00:35:13,680 --> 00:35:15,775
the puffins and their bill.
It's going to be like they're
716
00:35:15,800 --> 00:35:17,095
between the island and the rock
717
00:35:17,120 --> 00:35:19,975
and they're all sort of popping
about in the water, if you get me?
718
00:35:21,280 --> 00:35:24,575
John vac-packs cauliflower steaks
with lemon zest,
719
00:35:24,600 --> 00:35:26,775
ready to cook in
the water bath later.
720
00:35:28,760 --> 00:35:31,335
Meanwhile, Kerry debones
and removes the skin
721
00:35:31,360 --> 00:35:33,135
from her sea trout fillet.
722
00:35:33,160 --> 00:35:37,015
She sprays her seaweed sheets
with water, then wraps and cures
723
00:35:37,040 --> 00:35:38,615
in the fridge.
724
00:35:38,640 --> 00:35:42,055
She pops the skins into
the fryer to crisp up.
725
00:35:42,080 --> 00:35:44,695
Obviously, not feeling
wonderful after starters.
726
00:35:44,720 --> 00:35:46,215
That was a baptism of fire.
727
00:35:46,240 --> 00:35:47,735
But just going to try and use it,
728
00:35:47,760 --> 00:35:49,895
make sure the fish course
is up to standard.
729
00:35:51,520 --> 00:35:53,615
It's called The Fog Catcher.
730
00:35:53,640 --> 00:35:57,175
The inspiration behind it is
The Fog Catcher's Daughter
731
00:35:57,200 --> 00:36:01,735
by Marianne McShane, which is a book
based sort of off Donaghadee
732
00:36:01,760 --> 00:36:02,975
and a fictional island.
733
00:36:03,000 --> 00:36:05,735
It's all very sort of seashore,
fairies,
734
00:36:05,760 --> 00:36:07,935
folklore sort of thing. So, it's
more folklore? Lovely.
735
00:36:07,960 --> 00:36:09,855
I'm making a chalk stream trout.
736
00:36:09,880 --> 00:36:12,775
I've made a mussel stock, which will
be the base for the sauce,
737
00:36:12,800 --> 00:36:16,495
and a smoked haddock
infused potato puree
738
00:36:16,520 --> 00:36:19,215
in the iSi. It's going to be like an
espuma sort of situation?
739
00:36:19,240 --> 00:36:20,455
Mm-mm. Yep, OK.
740
00:36:20,480 --> 00:36:22,815
And is the fish going in the pan?
It's going in the pan.
741
00:36:22,840 --> 00:36:24,495
I'm very happy to hear that.
742
00:36:24,520 --> 00:36:27,055
There's not really anywhere to hide
on this plate, is there?
743
00:36:27,080 --> 00:36:29,295
Keeping it so simple,
you're exposed, right?
744
00:36:29,320 --> 00:36:31,375
So everything has to be right.
745
00:36:31,400 --> 00:36:34,815
She then makes her stock using
mussels, vegetables
746
00:36:34,840 --> 00:36:36,335
and white wine.
747
00:36:36,360 --> 00:36:37,375
Lovely.
748
00:36:38,480 --> 00:36:42,135
Kerry came to Northern Ireland
as a student and never left.
749
00:36:42,160 --> 00:36:45,415
She trained at various fine-dining
restaurants before moving
750
00:36:45,440 --> 00:36:50,255
to Stix & Stones in Belfast,
where she is now head chef.
751
00:36:50,280 --> 00:36:53,095
I started in kitchens
when I was a student.
752
00:36:53,120 --> 00:36:55,335
I just got roped in
to cover somebody's
753
00:36:55,360 --> 00:36:58,415
holiday, actually, originally.
I've never left.
754
00:36:58,440 --> 00:37:02,055
I decided to stay in Belfast
because I think the food scene
755
00:37:02,080 --> 00:37:03,655
is definitely up-and-coming.
756
00:37:03,680 --> 00:37:06,135
My cooking style is definitely
still evolving.
757
00:37:06,160 --> 00:37:07,815
I'm still learning.
758
00:37:07,840 --> 00:37:10,375
I'm really pleased to be
representing Northern Ireland.
759
00:37:10,400 --> 00:37:11,815
It's an hon our.
760
00:37:11,840 --> 00:37:13,895
If I got one of my dishes
to the banquet,
761
00:37:13,920 --> 00:37:15,735
I'd be incredibly proud.
762
00:37:22,000 --> 00:37:25,815
Back in the kitchen, Kerry
is poaching smoked haddock and leeks
763
00:37:25,840 --> 00:37:29,415
in milk, cream and herbs
for her espuma.
764
00:37:30,560 --> 00:37:33,335
Kerry's dish, The Fog Catcher.
She's working with trout.
765
00:37:33,360 --> 00:37:36,655
It's a beautiful fish to cook with,
but it's very unforgiving.
766
00:37:36,680 --> 00:37:38,175
She's pan-frying it.
767
00:37:38,200 --> 00:37:41,015
She's removed the skin, as well.
Which I'm a bit worried about.
768
00:37:41,040 --> 00:37:42,655
Yeah. That offers a layer of
769
00:37:42,680 --> 00:37:45,655
protection and just helps
you slowly cook that side.
770
00:37:47,000 --> 00:37:50,335
Matt's dish, are we going to
miss the sauce with the fish?
771
00:37:50,360 --> 00:37:51,815
No, I understand he's trying to
772
00:37:51,840 --> 00:37:53,735
display the colours of
the puffin's beak.
773
00:37:53,760 --> 00:37:57,215
But ultimately it's something
that has to work as a dish.
774
00:37:58,320 --> 00:38:00,055
John's dish, Puffins on the Rock.
775
00:38:00,080 --> 00:38:02,455
I'm concerned again
about his storytelling.
776
00:38:02,480 --> 00:38:04,855
They need to realise
that celebrating the brief
777
00:38:04,880 --> 00:38:06,535
is a very important part...
778
00:38:06,560 --> 00:38:08,495
...of what they're putting forward.
Yep.
779
00:38:09,760 --> 00:38:11,295
Gemma's dish, Na Daoine Sidhe.
780
00:38:11,320 --> 00:38:14,255
For me, ras el hanout on fish
and chips is a bit left-field,
781
00:38:14,280 --> 00:38:16,535
and with that classic
champagne sauce, as well.
782
00:38:16,560 --> 00:38:19,175
So it'll be interesting to see
how that all works.
783
00:38:22,080 --> 00:38:26,255
Gemma's controversial champagne
and vermouth sauce is under way.
784
00:38:26,280 --> 00:38:29,455
She sweats shallots and mushrooms
with thyme.
785
00:38:30,560 --> 00:38:32,735
She then mixes spinach, tarragon,
786
00:38:32,760 --> 00:38:35,015
lemon and oil for
her tarragon oil...
787
00:38:35,040 --> 00:38:37,415
...and curry powder, turmeric
788
00:38:37,440 --> 00:38:40,375
and ras el hanout
for her curry oil.
789
00:38:40,400 --> 00:38:43,615
She adds grape fruit juice
and champagne to her sauce.
790
00:38:44,720 --> 00:38:47,455
I am making a second sauce.
I'm going to give you my favourite
791
00:38:47,480 --> 00:38:49,855
of the two because I think my
confidence is knocked a wee bit.
792
00:38:49,880 --> 00:38:51,855
It's exactly the same sauce.
I just want to be ready.
793
00:38:51,880 --> 00:38:53,495
This is your first one, is it?
794
00:38:53,520 --> 00:38:55,855
Yeah, it's not finished,
but that's the base of it.
795
00:39:00,720 --> 00:39:03,415
Good luck with this call.
Thank you so much.
796
00:39:03,440 --> 00:39:06,055
She fries her capers in a tempura
batter...
797
00:39:07,320 --> 00:39:10,215
...while Matt fries
his tapioca cracker.
798
00:39:11,440 --> 00:39:14,895
With his potatoes mashed, he blends
them with the cod trimmings
799
00:39:14,920 --> 00:39:18,015
and cream for his brandade puree.
800
00:39:18,040 --> 00:39:21,215
This one here is going to be the
brandade, or take on a brandade.
801
00:39:21,240 --> 00:39:23,655
Take on a brandade? Flavours of
a brandade, but a smooth puree.
802
00:39:23,680 --> 00:39:26,975
OK. Can I taste that?
Yes, go ahead. Of course.
803
00:39:30,640 --> 00:39:32,615
Well, you've got loads going on.
Yeah.
804
00:39:32,640 --> 00:39:35,335
Good luck. Looking forward
to tasting it all. Thank you.
805
00:39:35,360 --> 00:39:39,535
He then moves on to his third
and final puree, blending sauteed
806
00:39:39,560 --> 00:39:41,975
carrots, orange juice and zest.
807
00:39:42,000 --> 00:39:43,255
Aktar gives nothing away.
808
00:39:43,280 --> 00:39:46,255
Hopefully he enjoyed it,
but I'll find out soon enough.
809
00:39:49,040 --> 00:39:53,175
Matt worked at the Ledbury in London
when it held its two Michelin stars
810
00:39:53,200 --> 00:39:56,415
and is currently head chef
at the Michelin-recommended
811
00:39:56,440 --> 00:39:58,455
SHU in Belfast.
812
00:40:00,120 --> 00:40:03,135
I always had an interest in cooking,
but I think I only really thought
813
00:40:03,160 --> 00:40:06,375
of it as a career after I started my
first job in a small cafe.
814
00:40:07,840 --> 00:40:11,095
I'm definitely excited
to be representing Northern Ireland
815
00:40:11,120 --> 00:40:14,095
on the show this year, although
with that comes a lot of nerves.
816
00:40:14,120 --> 00:40:16,775
I think I have got what it takes
to get to the banquet.
817
00:40:16,800 --> 00:40:19,255
Ultimately, I'll just let
the food do the talking.
818
00:40:27,680 --> 00:40:31,215
Back in the kitchen, Kerry
removes her mussels from the stock
819
00:40:31,240 --> 00:40:33,335
and pickles in chardonnay vinegar.
820
00:40:34,760 --> 00:40:36,215
For her espuma,
821
00:40:36,240 --> 00:40:39,375
she adds cooked potatoes
to a smoked haddock mix,
822
00:40:39,400 --> 00:40:41,135
and purees.
823
00:40:42,800 --> 00:40:45,415
I've got my puree in here
for the espuma.
824
00:40:45,440 --> 00:40:46,695
So what's in this? Tell me.
825
00:40:46,720 --> 00:40:50,255
It's a potato puree but infused
with smoke haddock, cream...
826
00:40:50,280 --> 00:40:53,335
...lots of tarragon, chives,
that sort of thing.
827
00:40:54,680 --> 00:40:56,215
Is there anything more to go
into this?
828
00:40:56,240 --> 00:40:57,775
I'm not finished
seasoning it just yet,
829
00:40:57,800 --> 00:40:59,295
and I still have to finish
blitzing it.
830
00:40:59,320 --> 00:41:01,295
It's not quite where I need
it to be just yet.
831
00:41:03,440 --> 00:41:08,175
John is making his puree by boiling
cauliflower in milk and cream
832
00:41:08,200 --> 00:41:09,975
until soft, then blitzing.
833
00:41:11,360 --> 00:41:14,615
He moves onto his crumb, cooking
cauliflower trim
834
00:41:14,640 --> 00:41:17,095
and panko bread crumbs until golden.
835
00:41:18,520 --> 00:41:20,255
So, you've got the cauliflower
steak...
836
00:41:20,280 --> 00:41:22,495
Then we have a
cauliflower anise puree.
837
00:41:22,520 --> 00:41:25,335
Ancl then I've taken the tops of
the cauliflower and I've mixed in
838
00:41:25,360 --> 00:41:26,735
some panko breadcrumbs
839
00:41:26,760 --> 00:41:28,135
and just fried it off in some
840
00:41:28,160 --> 00:41:31,255
really nice butter to represent
the sand of the island, as well.
841
00:41:31,280 --> 00:41:33,255
Is that ready to go?
Yeah. No, it's basically there.
842
00:41:34,800 --> 00:41:38,535
Well, look, I want to see how
you pull back after the starter.
843
00:41:38,560 --> 00:41:39,975
Good luck.
844
00:41:42,680 --> 00:41:44,815
Matt is due to serve first.
845
00:41:44,840 --> 00:41:46,815
He's pan-frying his cod,
846
00:41:46,840 --> 00:41:49,215
but makes a last-minute decision.
847
00:41:49,240 --> 00:41:51,495
Going in the oven here for a
couple of minutes, just...
848
00:41:51,520 --> 00:41:53,575
Bit tight for time now, chef.
I know.
849
00:41:53,600 --> 00:41:55,015
So vibrant, Matt.
850
00:41:55,040 --> 00:41:56,655
This is my seaweed salad.
851
00:41:56,680 --> 00:41:59,055
There's some hispi cabbage in there,
as well, fresh dulse,
852
00:41:59,080 --> 00:42:01,695
some sea lettuce.
Dried sea greens, as well.
853
00:42:01,720 --> 00:42:04,095
Ancl it's dressed with effectively
a dashi vinaigrette.
854
00:42:04,120 --> 00:42:07,055
Matt, one minute. Yes, chef.
Are you going to be a little late?
855
00:42:07,080 --> 00:42:09,335
Yeah, I'll probably
be two minutes late. OK.
856
00:42:09,360 --> 00:42:11,615
It's nice, though,
to see you break a sweat.
857
00:42:11,640 --> 00:42:12,935
Yeah!
858
00:42:12,960 --> 00:42:15,775
His cod and potato brandade
is plated first,
859
00:42:15,800 --> 00:42:19,935
followed by his con fit
fennel puree with dill oil,
860
00:42:19,960 --> 00:42:22,175
and carrot and clementine puree...
861
00:42:22,200 --> 00:42:24,295
Matt, are you going to be
a much longer?
862
00:42:24,320 --> 00:42:26,375
One minute. One minute, yeah?
863
00:42:26,400 --> 00:42:28,575
...and finally, his cod.
864
00:42:28,600 --> 00:42:30,535
Looks great. What are those?
865
00:42:30,560 --> 00:42:32,975
Seaweed tapioca cracker.
Nice. Cool.
866
00:42:33,000 --> 00:42:35,295
Matt, you've got one minute
to make it to the pass.
867
00:42:35,320 --> 00:42:36,775
Yeah, coming right now.
868
00:42:41,400 --> 00:42:43,215
Look at that!
869
00:42:43,240 --> 00:42:44,855
Have you broke a sweat, chef?
870
00:42:44,880 --> 00:42:46,335
Yeah? Yeah, definitely.
871
00:42:46,360 --> 00:42:47,735
Introduce us to your dish.
872
00:42:47,760 --> 00:42:49,095
This is Puffin Rock.
873
00:42:49,120 --> 00:42:52,095
OK, well, we're going to choose
a plate, and then... This one.
874
00:42:52,120 --> 00:42:54,455
...you want to carry it out or do you
want me to? I'll carry it.
875
00:42:54,480 --> 00:42:55,815
You're sure? You're a funny guy.
876
00:42:55,840 --> 00:42:57,175
Oh, look!
877
00:42:57,200 --> 00:42:59,175
He's about to fall down!
878
00:42:59,200 --> 00:43:01,295
I'll give you a little massage.
879
00:43:12,920 --> 00:43:14,215
Let's talk about the cod.
880
00:43:14,240 --> 00:43:16,375
You decided to pan-fry it
and then roast it...
881
00:43:16,400 --> 00:43:19,095
Roasted it in the oven because
they were quite thick pieces.
882
00:43:19,120 --> 00:43:21,415
I would have rather clone
it the whole way in the pan
883
00:43:21,440 --> 00:43:23,175
and then basted it with a bit
of butter.
884
00:43:23,200 --> 00:43:24,255
I think it's a wee bit
885
00:43:24,280 --> 00:43:26,615
under-seasoned but I think
the actual cod itself is nice.
886
00:43:26,640 --> 00:43:28,535
The cooking on my
piece was spot-on.
887
00:43:28,560 --> 00:43:31,575
You chose to go for three
purees instead of a sauce.
888
00:43:31,600 --> 00:43:33,935
Yeah. Was that the right decision?
889
00:43:33,960 --> 00:43:36,135
Yeah. I'm pretty happy
with how they turned out.
890
00:43:36,160 --> 00:43:39,535
I didn't want to overcrowd the plate
with maybe too much moisture.
891
00:43:39,560 --> 00:43:40,855
Are we missing a sauce?
892
00:43:40,880 --> 00:43:43,855
I feel like there's enough sort
of sauciness going on there.
893
00:43:43,880 --> 00:43:47,215
I would have preferred a sauce
and to have lost two purees.
894
00:43:47,240 --> 00:43:49,815
How would you score this dish?
895
00:43:49,840 --> 00:43:52,055
A seven. Based on...?
896
00:43:52,080 --> 00:43:54,255
Based on just the presentation
I think could have been
897
00:43:54,280 --> 00:43:56,855
slightly different to help it along
with the length of the brief.
898
00:43:56,880 --> 00:43:58,855
I'd give him a seven. Yeah.
899
00:43:58,880 --> 00:44:00,375
I think I'm going to go
seven, as well.
900
00:44:00,400 --> 00:44:02,655
Probably go with a seven, as well.
901
00:44:05,720 --> 00:44:07,015
How'd you get on?
902
00:44:07,040 --> 00:44:09,495
Yeah, I was under pressure
there at the end, definitely.
903
00:44:09,520 --> 00:44:11,535
Hopefully it's enough. We'll see.
904
00:44:12,760 --> 00:44:14,335
Gemma is serving next.
905
00:44:14,360 --> 00:44:17,695
She's finishing off her hake
with ras el hanout,
906
00:44:17,720 --> 00:44:19,495
butter, garlic and herbs.
907
00:44:19,520 --> 00:44:22,095
Happy with the cooking on the fish
there, Gemma?
908
00:44:22,120 --> 00:44:24,015
Yeah. just want it a wee bit under.
Yeah.
909
00:44:24,040 --> 00:44:26,615
Let it tick over there and
then let it rest for a minute.
910
00:44:26,640 --> 00:44:30,095
She fries her duck-fat
hashbrown potatoes...
911
00:44:30,120 --> 00:44:32,055
What's the craic
with the hashbrowns?
912
00:44:32,080 --> 00:44:33,615
Basically, my chip element.
913
00:44:33,640 --> 00:44:35,655
Everybody loves that sort
of fish and chip.
914
00:44:35,680 --> 00:44:37,215
They look great.
915
00:44:37,240 --> 00:44:39,575
...then dusts in salt
and vinegar powder...
916
00:44:39,600 --> 00:44:42,175
Gemma, you're one minute over.
917
00:44:42,200 --> 00:44:43,615
Yes, chef.
918
00:44:43,640 --> 00:44:46,975
...followed by the pickled
kohlrabi and sea herbs.
919
00:44:47,000 --> 00:44:49,695
I love crispy capers,
I a love crispy bits.
920
00:44:49,720 --> 00:44:52,415
Who doesn't? I think she's
got a lot of texture there.
921
00:44:52,440 --> 00:44:55,415
Just her champagne
and vermouth sauce to go.
922
00:44:55,440 --> 00:44:58,055
That's the tarragon oil,
and then I'm just going to finish
923
00:44:58,080 --> 00:44:59,935
it with a wee tiny touch
of the curry oil.
924
00:44:59,960 --> 00:45:02,215
Brilliant.
Oh, so it's happening. OK.
925
00:45:02,240 --> 00:45:03,335
FOGHORN
926
00:45:03,360 --> 00:45:05,055
Ah!
927
00:45:05,080 --> 00:45:06,695
Want these on? Yep.
928
00:45:09,120 --> 00:45:11,495
Oh, my God, my hands. Sorry!
I know!
929
00:45:13,960 --> 00:45:17,575
And...breathe? Yep!
930
00:45:17,600 --> 00:45:20,415
So, this dish is called Na Daoine
Sidhe, which is Irish for...
931
00:45:20,440 --> 00:45:22,095
...Irish fairy people.
932
00:45:22,120 --> 00:45:23,895
Ancl the inspiration
is Song of the Sea.
933
00:45:23,920 --> 00:45:25,815
Choose the one.
934
00:45:25,840 --> 00:45:28,215
I always go for the middle one.
You OK with that?
935
00:45:28,240 --> 00:45:31,215
Oh, yeah. Thank you.
Good luck. Cheers.
936
00:45:42,120 --> 00:45:45,655
You are totally happy with the way
the fish has been cooked.
937
00:45:45,680 --> 00:45:47,695
Maybe I should have took
it off a little earlier.
938
00:45:47,720 --> 00:45:50,055
It's a little over.
It's a bit cotton-woolly, isn't it?
939
00:45:50,080 --> 00:45:52,575
Yeah, but I definitely get
that curry, chip shop,
940
00:45:52,600 --> 00:45:54,295
fish sort of vibe.
941
00:45:54,320 --> 00:45:56,975
The consistency of your sauce -
are you happy with that?
942
00:45:57,000 --> 00:45:58,415
Yeah, I'm really happy with that.
943
00:45:58,440 --> 00:46:02,775
Are you getting enough of the curry
notes running through this?
944
00:46:02,800 --> 00:46:04,695
So, when I've practised it,
I've always thought
945
00:46:04,720 --> 00:46:06,935
there was too much curry,
so I dialled it back slightly.
946
00:46:06,960 --> 00:46:09,175
I wish I hadn't. Are you
getting the curry oil and...?
947
00:46:09,200 --> 00:46:10,615
I got curry at the end, yeah.
948
00:46:10,640 --> 00:46:12,975
I was expecting it to kind of
blow my head off a bit more.
949
00:46:13,000 --> 00:46:15,735
You've clone a duck-fat hashbrown.
950
00:46:15,760 --> 00:46:18,455
Yeah. I really like the texture
that it adds to it.
951
00:46:18,480 --> 00:46:21,495
Crispy on the outside and still
sort of soft on the inside.
952
00:46:21,520 --> 00:46:23,855
The hash browns weren't
just as crispy enough.
953
00:46:23,880 --> 00:46:25,535
How would you score yourself?
954
00:46:25,560 --> 00:46:28,295
I would go a seven.
What would have made it a ten?
955
00:46:28,320 --> 00:46:30,295
I think the potato could
have been a bit better,
956
00:46:30,320 --> 00:46:32,135
maybe a wee bit
more seasoning on the fish.
957
00:46:32,160 --> 00:46:35,375
Overall it's a good dish,
eats really well - an eight.
958
00:46:35,400 --> 00:46:37,015
Eight, as well.
959
00:46:37,040 --> 00:46:38,775
I'd give it a seven.
960
00:46:41,160 --> 00:46:43,735
Well, Gemma, how was that?
It's hard to know, isn't it?
961
00:46:43,760 --> 00:46:47,695
Yeah. I liked it. But then
I liked the first dish, so...!
962
00:46:48,960 --> 00:46:52,295
Kerry's up next and is feeling
the heat of the kitchen again.
963
00:46:52,320 --> 00:46:54,175
How are you feeling, Kerry?
964
00:46:54,200 --> 00:46:55,535
I'm not great. Why?
965
00:46:55,560 --> 00:46:56,935
Just, er...
966
00:46:56,960 --> 00:46:58,775
...none of this feels great, Gemma.
967
00:46:58,800 --> 00:47:00,975
Ha-ha! It never does.
968
00:47:01,000 --> 00:47:04,895
She pan-fries her trout fillets
and transfers her mussel stock
969
00:47:04,920 --> 00:47:06,495
into a vial.
970
00:47:08,040 --> 00:47:09,935
Kerry... Yes. ..you're clue up.
971
00:47:09,960 --> 00:47:11,735
I'm clue up now? Yeah.
972
00:47:11,760 --> 00:47:15,455
She plates her potato puree
with smoked haddock espuma,
973
00:47:15,480 --> 00:47:17,415
followed by pickled mussels...
974
00:47:17,440 --> 00:47:19,335
I'm late. You are.
975
00:47:19,360 --> 00:47:21,175
...and the sea trout fillet.
976
00:47:21,200 --> 00:47:22,535
You need to get it on, darling,
977
00:47:22,560 --> 00:47:25,175
cos we don't want to lose points
again because you're late.
978
00:47:25,200 --> 00:47:29,055
She then tops with crispy
skins and trout caviar...
979
00:47:29,080 --> 00:47:30,575
It's from the trout.
980
00:47:30,600 --> 00:47:32,535
Just because we're going
sustainable.
981
00:47:32,560 --> 00:47:35,135
...and finally,
she adds the sea purslane.
982
00:47:35,160 --> 00:47:36,775
Ready?
983
00:47:43,600 --> 00:47:46,095
Do you want to hold
on to one of them?
984
00:47:47,120 --> 00:47:49,415
ANDI LAUGHS
985
00:47:49,440 --> 00:47:51,335
Kerry - slightly late,
but you made it.
986
00:47:51,360 --> 00:47:52,935
Yeah. Happy?
987
00:47:52,960 --> 00:47:54,695
I'm happy, yep. Good. Good.
988
00:47:54,720 --> 00:47:57,095
Introduce us all to your dish.
989
00:47:57,120 --> 00:47:59,375
The dish is called The Fog Catcher.
990
00:47:59,400 --> 00:48:02,335
The inspiration is The Fog Catcher's
Daughter, which is a book
991
00:48:02,360 --> 00:48:06,815
all about the fairy people of the
beach and coastline of Donaghadee.
992
00:48:06,840 --> 00:48:09,335
All right, so, you choose the
plate that you want to taste.
993
00:48:09,360 --> 00:48:11,295
This one, please.
Do we need a lamp or do we...?
994
00:48:11,320 --> 00:48:13,575
Well, I think we should take...
ALL TALK AT ONCE
995
00:48:13,600 --> 00:48:15,215
I want to carry one of those lamps.
996
00:48:15,240 --> 00:48:17,615
Light the way!
THEY LAUGH
997
00:48:25,560 --> 00:48:27,975
As Gemma has a shellfish allergy...
998
00:48:28,000 --> 00:48:31,215
...it's just john and Matt
tasting in the kitchen.
999
00:48:31,240 --> 00:48:33,375
With the cooking of the fish?
1000
00:48:33,400 --> 00:48:37,135
I'm happy with the cooking of the
fish. Happy with that? Yep.
1001
00:48:37,160 --> 00:48:39,415
It's probably a touch under
in the centre there,
1002
00:48:39,440 --> 00:48:41,095
where it's not quite coming away.
1003
00:48:41,120 --> 00:48:42,215
Right.
1004
00:48:42,240 --> 00:48:43,975
The mussel sauce...
1005
00:48:44,000 --> 00:48:46,615
I think it's a good consistency,
I was happy with how it turned out.
1006
00:48:46,640 --> 00:48:47,935
The sweetness of the mussels,
1007
00:48:47,960 --> 00:48:50,175
the aroma of the mussels,
is that coming through?
1008
00:48:50,200 --> 00:48:52,135
Yeah, I can get mussels from it.
1009
00:48:52,160 --> 00:48:54,615
Quite nice balance to it.
It's a good bit of acidity there.
1010
00:48:54,640 --> 00:48:57,655
The flavour of the espuma -
are you getting enough of that smoky
1011
00:48:57,680 --> 00:48:59,375
element from the haddock?
1012
00:48:59,400 --> 00:49:00,575
I think it is.
1013
00:49:00,600 --> 00:49:02,575
I could do with a bit more
of the smoked haddock.
1014
00:49:02,600 --> 00:49:05,895
It's almost like you're just getting
an elevated sort of chowder, like.
1015
00:49:05,920 --> 00:49:08,015
How would you score yourself
on this dish?
1016
00:49:08,040 --> 00:49:10,495
I'd be happy with a seven.
1017
00:49:10,520 --> 00:49:12,775
What are you marking yourself
down on?
1018
00:49:12,800 --> 00:49:15,095
The espuma could have
better texture.
1019
00:49:15,120 --> 00:49:18,175
I think the crisps could be
slightly puffier.
1020
00:49:19,320 --> 00:49:21,215
An eight. An eight. Yeah.
1021
00:49:21,240 --> 00:49:23,015
She's really clone herself
proud there, like.
1022
00:49:23,040 --> 00:49:24,615
I'll also give that an eight.
1023
00:49:28,120 --> 00:49:29,935
Kerry, how was that?
1024
00:49:29,960 --> 00:49:32,455
I liked it before I went in, I don't
know if I like any more, like!
1025
00:49:34,000 --> 00:49:35,815
John's last to serve.
1026
00:49:35,840 --> 00:49:39,855
He's cooked his cauliflower steaks
in a water bath and is now searing
1027
00:49:39,880 --> 00:49:41,975
before finishing in the oven.
1028
00:49:43,440 --> 00:49:45,655
So you just finished
in the cauliflower and butter?
1029
00:49:45,680 --> 00:49:48,535
Yeah. just to get a nice
caramelisation there to finish it.
1030
00:49:48,560 --> 00:49:52,535
He portions his hake and cooks
in more foaming butter.
1031
00:49:52,560 --> 00:49:54,655
What are you looking
for there, john, on the hake?
1032
00:49:54,680 --> 00:49:57,575
Looking to get a nice crust,
a nice golden vibe going on.
1033
00:49:57,600 --> 00:49:58,975
I want to keep that nice roe.
1034
00:49:59,000 --> 00:50:01,215
Onto his herb and citrus nage,
1035
00:50:01,240 --> 00:50:03,695
which is a type of broth for fish.
1036
00:50:03,720 --> 00:50:06,935
He makes it by adding
his herb butter to the fish stock
1037
00:50:06,960 --> 00:50:08,415
and emulsifying.
1038
00:50:09,600 --> 00:50:12,095
Lovely. Yeah, it's like you just
don't want to boil it too hard.
1039
00:50:12,120 --> 00:50:14,095
See there's a few nuggets
of butter still left?
1040
00:50:14,120 --> 00:50:15,575
That's kind of where you want it.
1041
00:50:15,600 --> 00:50:18,335
It's time to see if he's
successfully fused the two
1042
00:50:18,360 --> 00:50:19,895
fillets of fish together.
1043
00:50:19,920 --> 00:50:22,175
I'm scared to take this
clingfilm off.
1044
00:50:22,200 --> 00:50:23,935
It looks pretty tight to me.
1045
00:50:23,960 --> 00:50:25,775
Holding together nicely,
then, John, yeah?
1046
00:50:25,800 --> 00:50:27,215
Just about.
1047
00:50:27,240 --> 00:50:28,775
You're four minutes away from
1048
00:50:28,800 --> 00:50:31,415
telling me why this is the best
thing I've ever ate in my life.
1049
00:50:31,440 --> 00:50:33,015
What sort of cook
are you looking for
1050
00:50:33,040 --> 00:50:34,655
in your cauliflower steaks, john?
1051
00:50:34,680 --> 00:50:36,415
I want that beautiful
caramelisation.
1052
00:50:36,440 --> 00:50:38,175
See those two there?
Absolute betters.
1053
00:50:38,200 --> 00:50:41,655
He plates the cauliflower and tops
with the crumb and puree...
1054
00:50:42,880 --> 00:50:45,975
Puree looks beautiful. Yeah.
1055
00:50:46,000 --> 00:50:49,415
...then adds his hake, which has
been dusted with leek powder...
1056
00:50:49,440 --> 00:50:51,455
...and dresses with sea herbs.
1057
00:50:51,480 --> 00:50:54,735
These lovely herbs are ones
that I actually foraged myself.
1058
00:50:54,760 --> 00:50:56,615
John, you're three minutes over.
1059
00:50:56,640 --> 00:50:58,935
Two more minutes before
I start deducting points.
1060
00:50:58,960 --> 00:51:01,415
Yes, chef. I just need
that sauce into the jug.
1061
00:51:01,440 --> 00:51:02,935
Thank you.
1062
00:51:02,960 --> 00:51:06,015
A spoonful of trout roe is added
to the citrus and herb nage.
1063
00:51:06,040 --> 00:51:07,455
I'm ready.
1064
00:51:10,560 --> 00:51:13,535
John, you've made it.
Tell us the name of your dish.
1065
00:51:13,560 --> 00:51:15,135
It's called Puffins on the Rock
1066
00:51:15,160 --> 00:51:17,215
after Puffin Rock,
the animated series.
1067
00:51:17,240 --> 00:51:20,295
So what I have here is, I'm trying
to do, like, an island here,
1068
00:51:20,320 --> 00:51:23,335
and these are the flowers and herbs
you would find on the wild island.
1069
00:51:23,360 --> 00:51:24,775
This is to represent the sand.
1070
00:51:24,800 --> 00:51:27,735
This hake is to represent the rocks,
a wee bit of moss on them.
1071
00:51:27,760 --> 00:51:29,895
Ancl then this is basically
to represent the sea
1072
00:51:29,920 --> 00:51:32,455
and the little bits of trout roe
are to represent little puffins
1073
00:51:32,480 --> 00:51:34,655
popping about in the sea
and they're just trying to get
1074
00:51:34,680 --> 00:51:36,895
at that rock and eat everything
and get back to their island.
1075
00:51:36,920 --> 00:51:39,175
Right, which one are we going with?
This one. All right, cool.
1076
00:51:39,200 --> 00:51:41,175
Good luck, chef. Cheers.
1077
00:51:50,880 --> 00:51:54,015
Do you feel you've clone enough
to actually tell the story?
1078
00:51:54,040 --> 00:51:56,935
Visually, it's kind of right there
in front of you, the island
1079
00:51:56,960 --> 00:51:59,575
and then the puffins around it
and then the wee rock.
1080
00:51:59,600 --> 00:52:03,015
If it wasn't for the puffin
figure, would it tell a story?
1081
00:52:03,040 --> 00:52:07,615
You've chosen to put the trout roe
or your puffins into the sauce,
1082
00:52:07,640 --> 00:52:09,375
and it's dropped to the bottom.
1083
00:52:09,400 --> 00:52:11,295
If you think when it actually
comes to the table,
1084
00:52:11,320 --> 00:52:13,255
you're going to pour
out all the sauce,
1085
00:52:13,280 --> 00:52:15,095
so you will get that
from the bottom.
1086
00:52:15,120 --> 00:52:17,495
It's very light because
obviously it's just butter
1087
00:52:17,520 --> 00:52:19,255
and stock, isn't it?
1088
00:52:19,280 --> 00:52:21,935
The hake? For me, personally,
that's kind of the level
1089
00:52:21,960 --> 00:52:23,895
I like my fish to be at.
1090
00:52:23,920 --> 00:52:26,375
Mine has been
sous vide or something.
1091
00:52:26,400 --> 00:52:28,375
To me it's ruined the piece of fish.
1092
00:52:28,400 --> 00:52:30,335
Hake is pretty delicate, isn't it?
Yeah.
1093
00:52:30,360 --> 00:52:32,895
For this dish, what score
would you give?
1094
00:52:32,920 --> 00:52:35,335
A seven.
What's stopping it from being a ten?
1095
00:52:35,360 --> 00:52:38,135
I think there's just another level
I could hit,
1096
00:52:38,160 --> 00:52:41,095
but then again, I am quite happy
with how it turned out.
1097
00:52:41,120 --> 00:52:43,055
I would go a seven.
1098
00:52:43,080 --> 00:52:45,535
Six, I think, because of
the texture of the hake. Yes.
1099
00:52:45,560 --> 00:52:49,495
A six, purely for
the lack of story.
1100
00:52:53,000 --> 00:52:54,695
How are you doing, chef?
1101
00:52:54,720 --> 00:52:57,135
Ey! You were happy with it?
1102
00:52:57,160 --> 00:52:58,855
Yes, I really like that dish, yeah.
1103
00:52:58,880 --> 00:53:00,255
That's something I would eat.
1104
00:53:00,280 --> 00:53:01,895
It's all good until you go
in there, isn't it?
1105
00:53:01,920 --> 00:53:03,415
Like, "Yeah, I'm
really happy with it."
1106
00:53:03,440 --> 00:53:05,375
And then you come out
and you're like,
1107
00:53:05,400 --> 00:53:07,855
"I hate it, I wish I was a plumber!"
THEY LAUGH
1108
00:53:07,880 --> 00:53:10,135
Did they do better in the fish
course?
1109
00:53:10,160 --> 00:53:11,615
Yeah.
1110
00:53:11,640 --> 00:53:14,255
Coming out of starters,
I was slightly deflated.
1111
00:53:14,280 --> 00:53:17,495
Yes. The fish course
has been so much better.
1112
00:53:17,520 --> 00:53:19,455
Unfortunately, one of us
will be going home.
1113
00:53:19,480 --> 00:53:22,375
I think everybody's goal is always
to at least cook their full menu.
1114
00:53:22,400 --> 00:53:24,495
My question for you, Aktar, is -
1115
00:53:24,520 --> 00:53:26,615
do you know who's going home?
1116
00:53:26,640 --> 00:53:28,055
I do.
1117
00:53:29,120 --> 00:53:31,175
Currently, Gemma leads with six,
1118
00:53:31,200 --> 00:53:32,695
john has four,
1119
00:53:32,720 --> 00:53:35,415
and Kerry and Matt
are trailing on three.
1120
00:53:39,400 --> 00:53:44,615
So, chefs, the great news is that
this was a much better course.
1121
00:53:44,640 --> 00:53:48,455
The bad news is that one of you
will be going home.
1122
00:53:48,480 --> 00:53:51,495
Matt, for your dish, Puffin Rock.
1123
00:53:51,520 --> 00:53:53,535
The dish didn't really scream
puffin to me.
1124
00:53:53,560 --> 00:53:56,175
I know you chose to go with three
different-coloured purees
1125
00:53:56,200 --> 00:53:59,255
to represent the colours of
the beak, but it just wasn't
1126
00:53:59,280 --> 00:54:00,495
enough for me.
1127
00:54:00,520 --> 00:54:02,895
Seaweed salad, though -
that was fantastic.
1128
00:54:02,920 --> 00:54:05,015
Lovely and refreshing on the side.
1129
00:54:06,080 --> 00:54:09,575
The cod I thought was really well
seasoned, but I wasn't super happy
1130
00:54:09,600 --> 00:54:11,135
with the cooking of it.
1131
00:54:11,160 --> 00:54:14,975
You chose three purees
instead of a nice sauce.
1132
00:54:15,000 --> 00:54:17,455
Personally, I believe
it's the wrong decision.
1133
00:54:17,480 --> 00:54:19,335
Yeah.
1134
00:54:19,360 --> 00:54:21,215
Gemma, for your dish...
1135
00:54:21,240 --> 00:54:23,015
...Na Daoine Sidhe...
1136
00:54:23,040 --> 00:54:25,775
"visually, I thought
it was fantastic.
1137
00:54:25,800 --> 00:54:28,495
The treatment of the hake was great.
1138
00:54:28,520 --> 00:54:31,575
That said, though, it was
just a tad overcooked for me.
1139
00:54:32,920 --> 00:54:35,695
The duck-fat hashbrowns,
I thought it was a great idea.
1140
00:54:35,720 --> 00:54:39,095
What I needed it to be was just
pressed a little bit better
1141
00:54:39,120 --> 00:54:43,055
so you had that lovely crust
on the outside and then lovely,
1142
00:54:43,080 --> 00:54:45,495
moist potato and onion
on the inside.
1143
00:54:45,520 --> 00:54:46,895
The champagne sauce -
1144
00:54:46,920 --> 00:54:48,935
it was powerful
and packed a lot of flavour.
1145
00:54:48,960 --> 00:54:51,335
The curry flavour was
just a bit too subtle.
1146
00:54:51,360 --> 00:54:53,815
I'd recommend you
scrap the ras el hanout
1147
00:54:53,840 --> 00:54:55,415
and you replace that with curry.
1148
00:54:55,440 --> 00:54:57,055
Ancl I'd also dial that up, right?
1149
00:54:57,080 --> 00:54:59,215
Really punch up that curry flavour.
1150
00:55:00,760 --> 00:55:02,335
Kerry, for your dish,
1151
00:55:02,360 --> 00:55:04,175
The Fog Catcher...
1152
00:55:04,200 --> 00:55:07,015
The presentation
and theatre was really good.
1153
00:55:07,040 --> 00:55:09,015
The cooking of the trout...
1154
00:55:09,040 --> 00:55:12,975
...for me, it was just
on the edge of being...
1155
00:55:13,000 --> 00:55:14,895
...under, and I think people
1156
00:55:14,920 --> 00:55:17,375
would have preferred it cooked
a little bit further.
1157
00:55:17,400 --> 00:55:19,575
The potato and haddock espuma
1158
00:55:19,600 --> 00:55:22,135
lacked the flavour
of smoked haddock.
1159
00:55:22,160 --> 00:55:26,855
The mussels and the buttermilk sauce
was ever so slightly over-seasoned.
1160
00:55:26,880 --> 00:55:29,975
What I would have liked was
a bit more of that mussel.
1161
00:55:31,720 --> 00:55:35,335
John, for your dish,
Puffins on the Rock.
1162
00:55:35,360 --> 00:55:38,255
The storytelling on
your dish was still lacking.
1163
00:55:39,360 --> 00:55:43,455
You sold me puffins in the sea
around your little island.
1164
00:55:43,480 --> 00:55:46,695
But what I ended up with
was puffins bobbing around
1165
00:55:46,720 --> 00:55:48,775
at the bottom of my jug.
1166
00:55:48,800 --> 00:55:52,415
The cooking of the hake was good,
but I'd love to have seen it
1167
00:55:52,440 --> 00:55:55,015
spend a bit more time in the pan,
actually build a crust.
1168
00:55:55,040 --> 00:55:57,135
The cauliflower steak,
you could have put so much
1169
00:55:57,160 --> 00:55:58,855
more flavour into
that, and that needed
1170
00:55:58,880 --> 00:56:00,375
a lot more time in the pan again.
1171
00:56:00,400 --> 00:56:02,415
You cauliflower puree,
I thought it was great -
1172
00:56:02,440 --> 00:56:03,975
it had a lovely mouth feel.
1173
00:56:04,000 --> 00:56:06,095
The cauliflower crumb,
on the other hand, I felt
1174
00:56:06,120 --> 00:56:08,095
was more panko than cauliflower.
1175
00:56:10,480 --> 00:56:13,255
And so to the scores.
1176
00:56:13,280 --> 00:56:15,295
Gemma...
1177
00:56:15,320 --> 00:56:16,975
...|'m giving you...
1178
00:56:19,360 --> 00:56:21,295
...an eight.
1179
00:56:21,320 --> 00:56:24,375
This dish has got
a lot of potential, I feel.
1180
00:56:24,400 --> 00:56:26,935
A few tweaks here and there,
and if you get to cook it again,
1181
00:56:26,960 --> 00:56:29,255
you could score even higher.
1182
00:56:29,280 --> 00:56:31,215
Kerry...
1183
00:56:31,240 --> 00:56:33,255
...I'm scoring you...
1184
00:56:34,640 --> 00:56:36,215
...a six.
1185
00:56:36,240 --> 00:56:39,855
It was really impressive
to see you in this course
1186
00:56:39,880 --> 00:56:42,695
pick yourself up
after such a shaky start.
1187
00:56:42,720 --> 00:56:44,095
It was really commendable.
1188
00:56:45,120 --> 00:56:46,975
John...
1189
00:56:47,000 --> 00:56:48,935
...I'm scoring you...
1190
00:56:50,160 --> 00:56:51,775
...a six.
1191
00:56:51,800 --> 00:56:55,175
I just want to reiterate that
storytelling is an incredibly
1192
00:56:55,200 --> 00:56:58,575
important component part
to Great British Menu.
1193
00:56:58,600 --> 00:56:59,935
And Matt...
1194
00:57:01,280 --> 00:57:03,095
...I'm scoring you...
1195
00:57:05,480 --> 00:57:07,455
...a five.
1196
00:57:08,480 --> 00:57:12,015
So, with the lowest overall
score by one...
1197
00:57:12,040 --> 00:57:14,415
...I'm afraid, Matt, that
means you'll be leaving us.
1198
00:57:14,440 --> 00:57:17,815
So, for you three,
it's mains and desserts.
1199
00:57:17,840 --> 00:57:20,055
One foot in front of the other.
1200
00:57:20,080 --> 00:57:22,535
Keep going, you're going to get
where you need to be.
1201
00:57:22,560 --> 00:57:24,615
Thank you. Thank you, chef.
1202
00:57:24,640 --> 00:57:27,375
Oh! Everyone bring it in.
1203
00:57:28,560 --> 00:57:30,175
I could have sworn that was me.
1204
00:57:30,200 --> 00:57:31,935
I'm gutted.
1205
00:57:33,320 --> 00:57:35,975
The fact that I am a couple
of points ahead does not mean
1206
00:57:36,000 --> 00:57:38,175
that it is time to take
the foot off the gas.
1207
00:57:38,200 --> 00:57:39,815
I want to go through to the judges.
1208
00:57:39,840 --> 00:57:41,335
It's go time now.
1209
00:57:42,560 --> 00:57:43,615
Just feel gutted.
1210
00:57:43,640 --> 00:57:45,695
I don't think that's a good
representation of me.
1211
00:57:45,720 --> 00:57:48,295
I'm capable of much more.
I think I'll definitely be back.
1212
00:57:48,320 --> 00:57:50,215
I have to set the record straight.
1213
00:57:51,280 --> 00:57:53,335
Main course next, buzzing to do it.
1214
00:57:53,360 --> 00:57:55,655
My first score was a four
and then I went to a six,
1215
00:57:55,680 --> 00:57:57,935
so hopefully it just goes up
to an eight and then I finish
1216
00:57:57,960 --> 00:57:59,295
on a ten!
1217
00:58:01,360 --> 00:58:03,495
Disappointed with my scores,
but still delighted
1218
00:58:03,520 --> 00:58:04,775
to be cooking my whole menu.
1219
00:58:04,800 --> 00:58:07,775
It's a really tight competition
and it's anyone's game.
1220
00:58:10,720 --> 00:58:14,335
Tomorrow, it's Gemma
to the rescue again,
1221
00:58:14,360 --> 00:58:17,615
as Kerry encounters problems
with her pie...
1222
00:58:18,840 --> 00:58:20,735
I don't want to...
1223
00:58:20,760 --> 00:58:23,455
...and there are disasters with
desserts.
1224
00:58:23,480 --> 00:58:25,255
You not happy, Gemma? Nope.
1225
00:58:25,280 --> 00:58:27,175
It hasn't worked. Ah, no!
1226
00:58:27,200 --> 00:58:28,815
Curse of the dessert course
1227
00:58:28,840 --> 00:58:31,055
on Great British Menu kitchen.
Absolutely.
102001
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