All language subtitles for Great.British.Menu.S18E21.1080p.HDTV.H264-DARKFLiX

It's the battle for Northern
Ireland,

and our two highest-scoring chefs,
Gemma and Kerry, are competing

for a place in the national finals.

They'll need to produce masterful
flavour and visual impact to win

over this week's guest judge and
best-selling author-illustrator.

Is Oliverjeffers here yet?

I want to show him
my excellent drawing.

This week saw four ambitious chefs
from Northern Ireland

battling it out. Woo!

There were highs and lows,
but it was two Belfast chefs,

Gemma Austin,
chef and owner of A Peculiar Tea,

along with Kerry Roper,
head chef at Stix 8; Stones,

who finally made it through.

You are tied.

The pre-dessert that Aktar preferred
was Kerry's.

The winner will go through to
the finals and be one step closer

to getting a dish to
our Great British Menu banquet,

celebrating 65 years of one of
our most loved bears - Paddington.

Gemma, how are you getting on?

Returner Gemma scored the highest
with 30 points,

and, like last year,
wowed with her dessert.

It was one of the best chocolate
ice creams I've ever had. Well clone.

She's taken inspiration
from the animation Wolf walkers...

And breathe. Yep.

...as well as Seamus Heaney
and The BFG.

Whilst newcomer Kerry's journey
to cooking today was anything

but plain sailing.

Pie problems here.

She's putting all that behind her,
taking veteran Aktar's advice

on board and hoping to impress
with her dishes,

odes to The Gruffalo, the Wombles
and a story by today's guest judge,

Oliver jeffers.

It will look like a crayon.

It will eat like a cheesecake.

We best buckle up
as the drama isn't over yet.

Look at that.

I'm so excited.

There are surprises in store.

For the first time...

Kerry, we have a nice relationship
now,

but she really wants it as well.

So, I think it's going to be a hard
battle today.

Gemma's well-seasoned in this
competition.

The scores this week have
reflected that.

For me to come up to par

with that today, I just need
to go in all guns blazing.

I want this
more than I've ever wanted it.

This is the last chance for me.

You know, I always said I'd give it
three goes.

I'm going to cook my socks off
today.

Hello, Chefs. Hello, Andi. Kerry.

Your first time cooking for
the judges. How does it feel?

Daunting, to be honest, but I didn't
expect to get this far,

so I'm just glad to be here
at this stage. Ah, well,

it's always good to exceed
one's own expectations.

Absolutely.
This has been a bumpy week.

Let's not... Let's not beat around
the bush.

It's been quite a tricky week.

So, I think the best thing to do is
put it all behind you.

Gemma, how does it feel to be back
cooking for these judges?

Yeah, it's an hon our.

I wish you both all the luck
in the world, and I'm rooting

for both of you, OK? Thank you.

Still breathing, mate?
just about. Yeah.

Eager to avoid the timing issues
they had previously, the chefs begin

with the long, slow processes that
they need to get under way now.

This will ensure their food has deep
flavours and perfect textures.

The first thing I'm going to do
today is get the venison sauce on,

so it gets time to reduce. I'm going
to do my pies first thing

and then get my canape ready.

Got lots and lots of prep to do, so

need to get my beef cheeks in first.
Then I'll be making my pastry,

so I can get it rested and rolled.
Time is tight.

Deciding who goes through
to the final are our judges,

headed by Tom Kerridge.

He was the first chef to be awarded
two Michelin stars for a gastropub.

He has four restaurants

and organises food festivals
aplenty.

How long will that be?

What's more, he's walked in our
chefs' shoes,

twice winning
the banquet main course.

I think both chefs are going
to be very nervous in that kitchen.

But if you can focus on your food,

that Northern Ireland soul will come
through onto the plate

that we get to eat.

He'll be joined by Nisha Katona
and Ed Gamble.

Nisha is a highly acclaimed Indian
street food restaurateur...

How are our garnishes? Amazing.

...and food writer.

It's not just about the food, it's
about the visual impact as well.

So, I'm looking for something
that's absolutely delicious

but visually captivating.

While stand-up comedian Ed is
a co-host of an award-winning food

podcast Off Menu...

Dusty meringues. This is one of your
choices, James. Hate them.

...and a radio presenter.

Personally, I'm very much looking
forward to tasting The BFG's BFG.

I'm going to take a punt that
that stands for

The BFG's Big Fat Gateaux.

Nearly, Ed.

Both chefs have an epic amount of
prep to do.

Kerry is making a stock for her
buttermilk and mussel sauce,

and poaching smoked haddock in milk
for an espuma

to accompany her fish dish...

Kerry, you OK, mate? Yeah.

It's just time pressure, isn't it?
Yeah.

...while Gemma is getting her main
under way, passing her venison sauce

before reducing to a rich,
velvety consistency.

Have a mountain to climb today.

Obviously, all the dishes in one clay
is a lot, so...

But really excited. just got to put
the head down, keep going.

As the chefs crack on,

it's a chance for me to bring
lead judge Tom up to speed

on the week's events.

It's been quite a week, Tom.
Has it really?

What's happened, then? Well, one of
the chefs has been on

a real steep learning curve,
and she started off

with a bit of a disaster.

Luckily, we had Aktar Islam.
Straight and blunt and to the point,

though, Aktar. Straight, blunt, to
the point. He's very honest.

And very detailed. Yep.

One of them's been here before.
This is her third time. OK.

So, we saw her last year.
You did see her last year.

If we can get great-tasting food,
cooked beautifully,

connected to the brief, we could be
in for a good day.

Both chefs are acting on Aktar's
advice.

Kerry so much so
that she has a lot to nail today,

including searing beef cheeks
for her main...

Big pressure
to get the beef cheeks on.

...and making pastry for her pie...

It's the most important bit, really,
the pastry has to be right.

So, just getting it chilled.
Loads to do for the pie,

so just trying to make sure
that it's perfect.

...while Gemma is also making
her pie pastry and getting

it into the fridge to chill...

Are you OK? Yeah, I'm all right.

You good? Um...

Wouldn't describe it as good.
No? Good's a push.

...and getting ahead on her starter
by barbecuing hen-of-the-wood

and frying shimeji and shiitake
mushrooms in oil, garlic,

thyme and rosemary.

How are we? Very well. Looking
forward to a day of feasting.

Good, good, good.
I am super pumped.

You also look like a cartoon
illustration from a children's...

Yeah. Sort of a posh
Bash Street kid.

Yeah.
Yeah, that's what I'm going for.

Well, you're rocking it. Some of us
are sticking to the theme.

Yeah, I've had a good catch-up
with Andi.

I think it's been a bumpy week.

Aktar was the mentor chef in there,
so lots of positive feedback

that we hope they're going
to act on,

so that today you get to eat
something great.

I don't mind a bumpy week.
Room for improvement.

All right, my loves.
How's it going in here?

Warm. Warm! Warm already!

Now, our guest judge this week
is Oliverjeffers...

Oh! Oh, my God. Amazing.

Whoa-oh! OK!

...who your dessert is inspired by.
That's terrifying.

And what I'd like you to do is start
working on your canapes.

You need to get them spot-on,
because I really

want them impressed. And I know
that you're impressive.

OK? Yes. Thank you, Andi.
Lovely, ladies.

For her canape, Kerry is making
a new beef fat delicate pastry case

and adding a bone marrow emulsion.

This is after Aktar's advice
that I need to beef up the canape.

She's topping it with
a beef tartare, slicing beef

and finely chopping chives.

Gemma is serving a cheese and onion
gougere and crisp,

beating eggs and flour, and adding
mature Cheddar and gruyere.

The advice from Aktar was to make it
a wee bit smaller,

just obviously so it's a bit more
canape sized.

So, I've just piped them
a bit smaller.

She tops with Parmesan craquelin
and bakes.

Today's guest judge is award-winning
author and artist Oliverjeffers.

His work includes painting,
illustration, collage and sculpture.

He's the author and illustrator
of an impressive 19 books.

Welcome, Oliver. Hello. Hello.

How are you doing? Take a seat.
Thanks so much for joining us.

My pleasure. I'm hungry. Good.

It's so good to have you here.
You're a real sort of rock star

of the illustration world.

Well, you know, I've been doing it
for 20 years, so something

might have gone right
somewhere along the road.

This is what we need.
We need an expert in the room.

So, Oliver, what do you think
about the theme this year?

Well, you know, illustration and
animation, they're very different.

Animation requires a whole team of
people, it's film-making, in a way

that illustration is one individual,

closer to art-making.

The 65th anniversary of Paddington
coming out is...

That's quite a spectacle. You know,
just think about how much those

books have sort of been around.
It's a wonderful thing to celebrate.

Ancl you're quite a foodie?

When I knew that I was going
to be a judge in this, my wife

was sort of asking me,
"Go on, describe this food."

I would say it like, "It's good?"

"You're going to have to do better
than that."

Not much, to be honest!

Pretty cool having Oliverjeffers
taste your food. Yeah.

I mean, no pressure,
but it's lovely, isn't it?

Yeah, brilliant. It's a nice thing.

As the chefs get a move on to get
their dishes

to the pass, Kerry mixes chives
and shallot

into her beef tartare...

All good, Kerry? Mm-mm.

...and nestles into her tart cases.

Gemma pipes her cheese and onion
filling into her gougere,

sprinkles with pickled onion dust,

and tops with chive flowers.

It's served with a crisp.

Kerry adds a mustard
and bone marrow emulsion,

grated cured egg yolk, and coal oil.

Service, please, guys.

Always so excited.

Thank you.

First up, Gemma's Tayto cheese
and onion gougere and crisp.

TOM: A great way to start the day.

Are we having the Tayto first?
Yep. Chin, chin.

I thought that was delicious.

Ancl the filling is warm. Yeah.

It tasted like a Tayto. Mm.
It really did.

You know, the sort of the tang
of the onion and the softness

of the cheese reminds you of home.

I quite like that the chef put
an actual crisp on it as well.

Yeah. It's a nice little chaser
straight after you've had that

delicate canape with layers
of flavours, just to be like,

"Oh, this is
what it's an impression of."

Just that little sprinkle of acidity

that comes from that pickled onion
dust, I thought that was great.

Will Kerry's beef tartare
impress them as much?

We start with a bang with this.

This is great. You know what's
strange?

When I read coal oil, I was like,
"What is that going to taste like?"

But you actually sort of get a sense
of that charcoal. You really do.

Yeah. I think that might be the
coal. Those deep flavours of beef

and the bone marrow work so well,
doesn't it?

Ancl then the crisp of the tart.
There's a little smoky aftertaste,

which is lovely. The bone marrow
emulsion, that's the thing

that just kind of layers and coats
everything.

It really does bring it
all together.

So, let's hold up the dish
of the one we enjoyed the most.

OK, I'm going to go with that one.

You reckon, Tom?

I'm going to hold that one up
so it's not a clean sweep. Fair.

But they're both fantastic.

3-1 to Gemma on the canapes,
and it's straight onto starters.

Gemma's making a mushroom tartlet.
Aktar scored

this dish a six, and said it wasn't
mushroomy enough.

So, I'm just going to add a wee bit
of raw mushroom on that as well,

just cos that's probably
the strongest type of mushroom

you're going to get

OK. First starter in is called
Howls Of The Forest,

and it's a tartlet of mushroom
puree, Bramley apple chutney,

con fit mushrooms,
smoked salsa Verde,

barbecue hen-of-the-woods,
and truffle.

And it's based on the 2020
animation film Wolf walkers.

Now, I don't know this movie.

I do. It's wonderful.

It really speaks to the whimsical,
folkloric culture of Irish history

and the mythical god-like creatures
that live in the woods.

With her tart cases baked, she adds
ground coriander and cumin

to toasted hazelnuts, walnuts
and pistachios for her dukkah mix.

I'm just adding and tasting,
adding and tasting untill get

the spice on that dukkah mix
just right.

Aktar had quite a lot
of suggestions for you.

Are you taking all of them on board?

I'm taking most of them on board.

The hen-of-the-woods,
whenever I barbecue it,

I'm going to leave that on for
longer so it gets a better smoke.

The pickled mushrooms,
I've reduced the sweetness

and changed the actual pickle
liquor.

Ancl then I'm going to add
a bit of raw mushroom to the top.

Right. I'm taking the hazelnut
praline out because he said

it was too sweet. Good idea.

Reducing the volume of the chutney
that's going in,

reducing the amount of salsa verde
going on.

Yes, cos there was a lot of that
as well. There was. Fantastic.

Well, I can't wait to see
what you're going to do, Gemma.

Gemma fries hen-of-the-woods
mushrooms before roasting.

Those ingredients, as I was talking
through it,

it felt like very woodland.
Very forest-like.

Yeah. The forest floor,
those sort of flavours.

Rich, earthy. Fingers crossed

it has all those things.
Ancl there's literally

hen-of-the-woods in there,
so the woods even gets mentioned.

Shout out to the woods.

First to the serving board
is mushroom puree.

You have five minutes, Chef. Oui.

Next, Gemma adds mushroom chutney
to her tart cases,

followed by the cooked mushrooms.

Remember, last time, this is where
you got a little rushed,

so your proportions went a bit out.

Ancl then see the herbs
around the far side there?

Yeah. If you just put them
on those clots. One minute, Gemma.

This seems like you've got
a lot more flavour.

Yeah, I've definitely upped
the mushrooms.

Grated truffle tops them off,

hen-of-the-woods mushrooms are
added to the board,

followed by the tarts
and the dukkah mix.

You're due at the pass now, Gemma.
Oui.

Service, please, guys.

HOWLING

Wow, look at this. Oh, my goodness.

Sound effects and everything.

That's great. Thank you.

I love the howling.
It really brought this thing alive.

I love the theatre of it all.

I like the way that we've already
got to negotiate our way

through the woods
before we get to the food!

You'll have earned it. Yeah.
We'll go foraging now.

The sort of clust of the nuts and
the seeds and stuff is just a bit

dry on the side.

Yeah, that hen-of-the-woods as well,

it's been roasted with some oriental
kind of flavours going over the top.

I love that. Do you, though?
I love that hen-of-the-woods.

It doesn't really go with
an apple chutney or a salsa Verde.

I mean, it's kind of like taking
lots of different flavours

from all over the world and sticking
it on a woodland floor. It's just...

It's not right.
It didn't feel foresty.

No. It looks foresty.

But I feel like how it tastes
and how it looks are mismatched.

For her starter, Kerry is frying
Jerusalem artichokes.

Aktar scored this a three.

A point was deducted for significant
lateness, plus he said

the star of the dish
should have been the artichoke.

But already the artichokes are
causing Kerry problems.

This is the second batch of crisps.
I burnt the first ones.

While they crisp up,

she blends vegan egg whites
with lovage and herb oil

for her emulsion.

A bit tight for time now,

so really need to get set up here.

How are you feeling
about your starter course?

Well, I've made the changes.

You had absolute nightmare problems
with your chestnut flour pastry.

Yep. So, we're just going to scrap
the tart completely.

It'll be artichoke
in different ways.

We're still going to keep
the lovage, and we're going to work

on the texture. Are you adding
anything else onto the plate?

There'll be a pickled element
with the Jerusalem artichoke.

A little bit of black garlic puree.
Nice.

First all on a plate together today.
So, pressure's on.

Put a wriggle on it when you need to
and you should be absolutely

fine, my darling, yeah?
Thank you very much.

I'm hoping for a better score
than a three.

Fingers crossed, with the changes
that I'm making,

the dish should be much
more pleasant.

She passes baked potatoes
for her espuma, and also keeps

an eye on her fish course,
curing trout in salt.

So, this is The Gruffalo Trail.
Jerusalem artichoke, lovage,

hazelnut, black garlic,
and a sunflower seed

and linseed cracker.

Ancl the inspiration behind this dish
is the Gruffalo Trail

in Colin Glen Forest Park
in Belfast.

Yeah. I did this trail recently
with my kids.

To serve,
Kerry plates roasted artichoke...

Can I borrow your tweezers? Yeah.
Of course. My eyebrows just...

GEMMA LAUGHS

...followed by pickled artichoke
and her lovage emulsion.

That's two minutes, Kerry, please.

Yep.

Her black garlic puree is added,
then pureed artichoke

and pickled hazelnuts.

Could you grab my linseed crackers?
Some of this

broken up or...?
A little bit, please, yeah.

That sort of size?
Yeah, that's perfect.

To finish, Kerry adds Jerusalem
artichoke skins...

You are due on the pass now,
please, Kerry.

Is that the last thing going on now?

No, there's two more.

...and tops with the linseed cracker
and micro herbs.

Service, please.

Thank you.

I'm struggling to find
too many elements that are standout.

All the textures seem slightly off
for me.

I hear what you're saying about
the lack of a standout

kind of flavour.

This is not a great dish. The smell
of it when it arrived, I thought,

"Great, I can smell the lovage.
It's amazing."

Lots of lovage.
But this is so clunky.

This is so all over the place.

That Jerusalem artichoke feels
old and woody.

The linseed cracker is not
a cracker at all.

It's chewy. Mm. The crispiest things
about it were the little bits

of deep-fried artichoke.
They were nice.

You're right about this.
This is the highlight of the dish,

the deep-fried bits of artichoke.

The presentation is nice,
but it doesn't really do anything

to speak to either the Gruffalo
or a trail.

You have to be told in advance
what it's related to.

Yeah. We've always got to remember,
this is for a banquet.

Is this a banquet-worthy starter?

It's straight onto fish.

Gemma's dish is called
Na Daoine Sidhe,

and earlier in the week,
Aktar scored it an eight.

So far, so good. I'm on track
but that doesn't mean

anything right now,
so got to keep going.

This first one is called Na Daoine
Sidhe, and it's hake, champagne

and vermouth sauce,
pickled kohlrabi, verjus grapes,

sea vegetables, crispy capers
and battered bits,

cluck fat hash brown and curry oil.

Ancl it's inspired
by Song Of The Sea,

and the film takes inspiration
from the mythological selkies

of Irish folklore who live as seals
in the sea

but become humans on land.

That is a lot to pack into a dish,
the life of a selkie.

Let's see how this goes. I'm hoping
to see the serving staff dressed

as seals and then turn into humans
as they bring the dishes in.

There's a lot of exciting words
on there.

Duck fat hash brown. Yeah!
Curry oil.

That sounds delicious. Crispy
capers. Yeah. Big fan of hake.

Quite flaky, though,
if it overcooks.

So, like, the fish will fall apart.

You want it to still have a bit
of texture to it.

She's making her champagne
and vermouth sauce by sweating

shallots with button mushrooms
and garlic...

We can do this. We can do this.

...and mixing butter
with curry powder and turmeric

to cook her hake in.

Aktar did have some pointers
for you. He did.

What were they? To make that sauce
a bit looser.

So, I'm going to finish that
with some champagne.

The tarragon oil didn't
really add anything,

so what I'm going to do is chop
some fresh tarragon and dill

into the sauce. Right, good idea.

I have made a new curry oil
with more spices in it.

Do you feel confident? The time is
just... It just doesn't exist.

It's just... It's just absurd.
It's nutty, nutty, nutty, isn't it?

OK, I'm going to let you get on
cos you've got a lot to do.

I hope it goes really well.
Thank you.

Woo!

Gemma adds champagne to her sauce,
along with stock and cream.

How are you doing?
Yeah, you know, ticking along.

Still here.

She fillets her hake,
brines in kombu,

and fries her capers
and batter scraps.

Who are your real heroes, then,
Oliver?

Roald Dahl and Quentin Blake.

That combo was so eye-opening
growing up.

I think it's the authenticity
and genuineness

with which that storytelling
really grabs children.

And, you know, it's an opportunity
to practise being scared,

as Neil Gaiman always said,
it's like it's an opportunity

to practise being scared for
the real world when you grow up,

cos it can be a scary real world.

Kids have a real instinct to when

they're being spoken down to,
I think.

Yes, I would sometimes talk
to art college students

and they have the decency to pretend
that they're interested when you're

speaking to them. Whereas five-
and six-year-olds do not.

Yeah. If they're not interested,
you will know very, very quickly.

Harsh audience.

You have three minutes, Gemma.

Oui. How are you feeling?
Under pressure.

Yeah.

Gemma deep-fries the pressed duck
fat hash browns,

and-pan fries her hake.

It's one of my favourites
of your dishes. Was it? Yeah.

Oh, that's nice. Thank you.

She gets Kerry involved to chop dill
and tarragon for her champagne

and vermouth sauce.

Just really fine?
Really, really fine, yep.

Gemma finishes her hake
in curry butter.

Smells great. Yeah. You definitely
get that curry now, don't you?

She seasons with
a salt and malt vinegar powder,

and the hash browns are topped
with pickled kohlrabi.

Two minutes over, Gemma. Oui.

Gemma carefully positions her hake,
adding crispy bits and capers...

50/50 or more scrap than caper'?
50150.

...followed by sea purslane,
verjus grapes,

champagne and vermouth sauce is
served on the side.

Woo! Service, please, guys.

SHIP'S HORN, GULLS CAW

It's presented under dimmed lights
to sounds of the sea.

Thank you very much.

WAVES CRASH

What do you think, Ed?

I think it's much nicer
than it read on the menu.

Texturally amazing as well.

There's loads of fun bits
to play with.

I think the sauce is delicious.
The way the curry sits

with the champagne sauce, I was
going to be worried about.

But you're right.
It's really, really good.

The beef fat hash brown, like
a chip. It's delicious.

Actually, my only disappointment is
the hake is a bit overcooked.

It's gone a bit stringy.

Yeah, but actually, it's a bowl
of flavours.

It's a good dish. What do you think,
Oliver?

Well, again, there was a lot there,
and I couldn't really decipher

what was what. So, when I just let
it wash over me, pun intended,

it was a very enjoyable flavour.
But all in all,

I like the idea of this,
but I feel the presentation

is a little bit big and clunky
and cumbersome.

I got the flavour of the seaside.
There's that bit of curry oil

that kind of is a curry sauce
on your fish and chips.

It's that fish and chip hit,
you are by the seaside.

The little bits of... You know,
the crispy bits of batter.

For that, it's beautifully clone.

How are you finding judging clay
so far? It's pretty hectic.

Yeah. I didn't think it was easy,
but I didn't think it was this hard,

put it that way.

Next up, Kerry's fish dish,
The Fog Catcher.

Aktar scored it a six.

We have The Fog Catcher.
Chalk stream trout fillet,

mussel and buttermilk sauce,
served with a potato puree

and smoked haddock infused...espuma?
Foam.

Oh. The inspiration for this dish
is the illustrated book

The Fog Catcher's Daughter
by Marianne McShane.

And the story takes place
on a fictional island, inspired

by the coastline of Donaghadee,
County Down, which is actually not

far from where I live now.

With her chalk stream trout fillet
curing, Kerry prepares pickled

cucumber for Tom
instead of the mussels,

as he has a shellfish allergy.

This is fish sauce.

What were the feedback notes
from Aktar on this dish?

He said that my fish was a little
under for a banquet.

I still want it pink, but I'm going
to make the fish the same colour

almost right the way through.
How are you cooking it differently?

I'll be starting it in the pan,
and then I'm going to leave it

in a brown butter,
held at 45 degrees.

And any other changes happening
on this dish?

He said that the consistency
of my sauce was over-reduced,

so I'm going to make sure
that that's as good as it

possibly can be. Are you hoping for
a higher score?

A six from Tom would be...
But you want a higher score.

Come on, let's dream big!

It would be nice. Dream big.

Following Aktar's feedback to the
letter, Kerry adds milk infused

with smoked haddock to her baked
potatoes,

for her espuma.

Mussel sauce, we have pickled
mussels.

Leeks are there. Roe is there.
Dill we've got. Crisps.

It sounds like it's going to be rich
and creamy

and buttermilk sauce.
Buttermilk sauce, Tom.

And then the pickled cucumber
sitting over the top.

It feels like it could really be
nicely balanced, warming.

Give you kind of a hug kind of dish.

It's almost got the sort of fish pie
sound to it. Yeah. The potato

puree, the smoked fish.

We've got mussel and buttermilk
sauce, and I guess Tom's...

I've got cucumber.
Got enough MUSCLES! Yeah.

I've got such high...

Kerry pan-fries the trout
in brown butter.

You have three minutes. Are you
going to need a little extra time?

I might need a little extra.

She adds dill and tarragon
to the sauces...

That's for TK.

TK, what's that? Tom.
Oh, Tom Kerridge!

...pickled cucumber for Tom
and trout caviar.

You've got one minute to the pass.

You might want to start thinking
about plating. Yep.

Kerry starts by adding her potato
puree with smoked haddock espuma,

which she then tops with
the chalk stream trout fillet.

She spoons on the pickled mussels
for the other judges,

followed by the crispy trout skins.

Nearly four minutes over. OK.

She tops with trout caviar
and dulse.

30 seconds.

It's served with extra mussel stock.

Tom's.

And that's Tom's sauce.

Service, please.

GULLS CAW, WAVES CRASH

Thank you, this is exciting.

Oh, it's Dulce. Seaweed seasoning.

So there's sauce already on there.

But is this just a sort of backup
sauce or a different one?

Double sauce.

Double sauce!

Whoa!

My sauce is delicious.

Ancl the pickled cucumber
and you've got mussels,

but that kind of little bit
of acidity.

Ancl I love the seasoning.

This is a lovely little dish, this.
It really is.

When you've got the fish,

so it's just got that slight
little bit of translucency left,

it's perfect.

It's just such a lovely warming,
homely feel

to that the potato puree,

which is beautiful,
and that creamy sauce.

It's really bracing, isn't it?

It's a real sort of high hat
clash of flavour.

It's gorgeous. Crackers are amazing.
And they're great.

And the pop of the roe is fabulous.

I'm thoroughly enjoying this.

With the sound effects
and with this presentation,

I think it's very well clone.

It absolutely is. It's delicious.

I love it.

For me, it's a good sign
if you can eat a dish like this

just using your spoon.

If you guys weren't here, I would've
just eaten it with no cutlery!

Two courses out, two to go.

Deep breath.

You're coming to the peak
of the mountain now.

Mains up. Let's go.

Good luck.

I'm off to see the judges and
to catch up with our guest, Oliver.

Hello! How are you all doing?

We're good.

Now, did you know that you've been
celebrated in this chamber before?

Because Alex from Northern
Ireland...

Yes. ..did your beautiful book?

Yeah, the Incredible Edible Book
dessert, yeah.

Which was magnificent,

at our children's
literature banquet.

It really was wonderful.

So, Tom, have there been
any highlights for you?

For me, the canapes were really,
really strong, like some

of the best I've eaten.

Ancl then we suddenly hit
a massive bump.

We started strong
and we've ended strong.

The less said about the middle,
the better. OK, so canapes, great,

starters, not so great. Fish course,
better? Yes.

The last fish dish especially
was excellent.

Do you know what? It's the ambition,
really, of the chefs.

Ancl when they pull it off,
it's brilliant.

So how have they done on
storytelling for you, Oliver?

Well, some of it I think,
was a bit off the mark and some

of it I was struggling to find
what the connection was there.

All in all, I'm hoping to see
something that takes that

to another level in a delicate
and finessed way.

That's certainly on the way.

In the kitchen, before the chefs get
stuck into their mains,

they're getting ahead with a bit
of dessert prep.

Gemma was disappointed with
her cherry glaze when she cooked it

for Aktar, so trying to get it right
this time, she adds gelatine

to sugar, cream and white chocolate
and mixes in food colouring.

Under pressure?

Yeah, definitely feeling it.

You? Yeah, feel sick.

Gemma also churns her chocolate
ice cream and makes meringue,

then folds in cocoa powder and pipes

ready for later.

Onto her main course.

Gemma has made her pastry, she adds

artichoke, chestnuts
and blue cheese to her pie.

Kerry has also made pastry
for her pie and cooks beef cheeks

in stock and herbs
in the pressure cooker.

So what do you think they're
thinking out there, Gemma?

I don't know.
You never know when you're in here

what they're thinking. But, yeah,
hopefully they're enjoying it.

Gemma also makes a start on her
pre-dessert, melting yuzu chocolate

and pouring into heart moulds
to set.

Kerry lines her pie with celeriac
while making a roux,

which will thicken her pie sauce.

She trims her beef tongue
and dices with Aktar's feedback

ringing in her ears.

Aktar's advice was to dice it.

It's had a nice brine on it.

It's been cooked at 64 degrees
overnight,

so a dice should eat better.

First main course is Madam Cholet's
Pie, which is beef tongue and cheek

pie with champ,
roasted hispi cabbage and beefjus.

Ancl the inspiration behind this dish
comes from the Wombles' love

of recycling things that everyday
folk leave behind and using the

parts of the cow which ordinarily
would be left behind.

Nice idea.

Nice idea.

I hope visually, it ties into the
Wombles as well because that can be

a beautiful thing. Yeah.

You got a seven for this,
scores were creeping up

throughout the week.
What was Aktar's feedback for you?

Aktar told me to lose the crumb.
On the cabbage?

Yeah, and after eating it myself,
I completely agree.

Also, that gives you more time.
Exactly right.

Yeah, we like time. We like time.

Now, we had issues
when we cut into the pie.

We've had lots of liquid.

Making a mess on this, guys,
apologies.

So we've got a little hole
in the top to allow steam. Great.

Ancl we've also lessened the liquid.

And how is your champ?

Working my potato much less
and hoping for a nice creamy champ.

Lovely, loads of butter,
good seasoning.

Yep, good seasoning.
Loads of butter.

Balance, balance, balance.

Kerry pours stock into the roux.

I'm just going to thicken it now

and then make sure
that I use much less.

She adds parsley, followed by
the beef cheeks

and more celeriac to her pie.

Another Aktar recommendation.

Spinach has been removed.

I don't think it was doing
what I needed it to be doing.

I'm kind of curious
about which parts of the cow

are ordinarily left behind.

The tongue - it fell out of fashion,
coming back in.

Cheek's a big thing now.

Kerry cuts a pastry lid to size, egg
washes and adds a finishing touch

to hammer home that Wombles theme.

With her pie cooking,

she preps her dessert,
tempering the white chocolate,

first, heating it up, cooling
and heating up again.

And still on her dessert,
she makes her puree, reducing

blackcurrants with sugar and lemon,
and blends.

Got some feedback about my jam
from Aktar.

So I'm making a nice puree,
I'm going to pass it to get rid

of all the seeds. So it should be
more pleasant on the mouth.

As Kerry gets ready to serve,
she pan-fries the hispi cabbage

in beef fat and butter
and adds chives and spring onion

into her champ.

Doing it in a piping bag
and then piped in here.

Mash in a piping bag, yep.
You have five minutes, my love.

Trying to avoid being late
to the pass again, Kerry enlists

the help of Gemma to release
the pie from the tin.

It didn't go smoothly yesterday.

It's coming.

It's coming. Is that it?

It's coming, it's just under here.

Ah-ha! You got it?

Nice! Yes!

Woo!

She transfers it safely onto a tray.

One, two, three.

Down.

Is it on? Bags, please.

We going in?

Oh, look at that, baby!

Yes!

All right, so we are a minute over.

Just doing cabbage now,
so probably another minute.

The champ is piped, sauce decanted

and finally,
hispi cabbage is on the plate.

OK. Service, please.

Pie. pie, pie!

# Underground, overground,
wombling free

# The Wombles of Wimbledon Common
are we

# Making good use
of the things that we find

# Things that the everyday folks
leave behind...# I'm so excited!

Really?!

The pie, I can see it from here,
a little sneak.

Whoa. Whoa!

Oh, it's a beautiful thing.

Look at that.

What does it say on the top?

Lots of Ws. Lots of Ws.

Or are they Ms?!

Oh, yeah. Oh, yeah, yeah.

The Mumbles of Mimbledon?!

Whoa, it's watery.

Oh, it is quite watery as well. Wow.

I like the idea of lining it
with celeriac.

I think that's very clever.

It's a really nice way of adding in
extra texture and flavour,

but it's not quite worked in terms
of the wateriness of the pie.

Yeah.

The pastry needs a bit more cooking.

The beef filling for me,
the cheek is absolutely delicious.

I love the meat and I love
the little squares of tongue

in there, really delicious.

The butteriness of the pastry
and the richness of, I suppose,

the fat and those cuts of meat,
it's a really great combination.

But then there's the hispi
and there's the champ

and they just feel
slightly ancillary.

That champ needs another
whack of salt, I think.

As an Irishman, how is the champ?
I would agree.

I think it needs something else,
maybe a little bit more salt

or some more butter to complement
pure potato flavour.

The hispi as well, I feel like
if you're going to scorch it a bit,

you should really go for it.

It's a bit unloved, isn't it,
the hispi?

So everything about this is good.

It just needs a bit more.

Gemma is up next with her main.

You good? Yeah, just about.

She secures the pastry lids
on her pies

and egg-washes before baking.

OK, this is The Moral Of The Story.

Venison loin, Jerusalem artichoke,

chestnut, caramelised onion

and blue cheese pie, apple fondant,
blackberry puree and venison sauce.

Nobel Prize winning Northern Ireland
poet Seamus Heaney translated,

modernised and animated Aesop's
Five Fables, which were narrated

by Billy Connolly. Wow!

In your flow? Hopefully.
In your magique? Always!

Standard, babes, standard!

So, a stonker of a dish, this one.

You got an eight. I did.

What was the feedback from Aktar?
To lose one of the blackberry

elements, either the pickled
blackberry or the puree.

So I've removed the puree, but
I have made a Jerusalem artichoke

puree because some of the feedback
was, there wasn't enough Jerusalem

artichoke to balance
what was in the pie. Wonderful.

She pushes on, sweating Jerusalem
artichokes with shallots

for a new puree.

Pie! Ancl there's pie.

Very banquety, though, doesn't it?

I mean, got high hopes again.

It's the Jerusalem artichokes again.

And I'm just kind of hoping
it wasn't the chef who did

the starter, because we know
where they got their Jerusalem

artichokes from.

I would bet
that this is the other chef.

Ancl it sounds beautiful, doesn't it?

I love the way
that blue cheese is used.

So it counterbalances venison
really, really well.

So it's a pie-off.

Gemma gets ready to plate her main,
cutting blanched Cavolo Nero

into smaller leaves and barbecuing.

She pans-sears seasoned venison

and fries Jerusalem artichoke
crisps.

You have five minutes.

Yes, Chef. Woo!
Look at that venison.

And it looks like it's about to go
into that butter, right?

Is there sauce left over? Yes.

Could you just put a wee tiny bit
through into the pie?

The pie is first to the plate,

followed by apple fondant
and artichoke puree.

She tops with a pickled blackberry.

Are you happy with the cooking
on that, Gemma?

Oh, yeah. Fantastic.

Nice crust on it anyway.
Yeah, beautiful.

You're two minutes over, Chef.

Yes, coming now.

Jerusalem artichoke crisps
and the Cavolo Nero leaves

are added, followed by
a spoonful of venison sauce.

Service, please, guys.

I'll take them. Thank you, Andi.

Grab the door for me, girls. Yep.

I'll be right back.

We needed help. So, literally,
the world's worst waitress.

Enjoy, people. Thank you, Andi.

The Moral Of The Story, based
on Seamus Heaney's translation

of the Five Fables,

this dish is made up of the food
referenced in the fables

so venison pie, cheese, nuts,
berries.

The pie again, really nice,
but just pack it a bit fuller.

It's crazy, isn't it,

how just an under filled pie
makes you feel so deflated?

I really enjoyed the flavour
of that, though, I have to say.

The idea of lining it with
the root vegetable on the inside,

with the Jerusalem artichoke,
I think is great.

The chestnuts in it, I think
are pretty pointless.

They don't taste of very much.
Give me more meat.

Again, the pastry here,
very, very good.

There's a subtlety to this
that really is quite beautiful.

Yeah, I was very excited
about the blue cheese

and I'm very much enjoying this pie.

This is such good venison,
and I wanted more of it.

Yeah. None of it is quite tying
together, but it's very good.

The one thing that I do love,
but it's not right, is the gravy.

It's a very simple roasted bone
kind of stock, but it's too watery.

If you had the two dishes
in front of you again,

which would you go for?

Leaky pie. Probably the leaky pie,
to be honest.

This one, I think, definitely not
banquet-worthy yet, but has most

definitely got potential.

Just two courses left,

and the competition
is impossible to call

as the chefs move on
to their pre-dessert.

Kerry fills her baking tray

with a brown butter base
for her apple crumble called

Paddington's Prison Patisserie

and a nod to Paddington 2.

Gemma removes her chocolate heart
filled with a mango cremeux

and pineapple and mango salsa,
and sprays with a red colouring

for he: pie-dessert,
fight Up To The Moon And Back,

which is inspired by the book,

Guess How Much I Love You.

All right, darlings,
two minutes to pre-dessert.

How are we doing? Ready. lsh.

How are you doing, Kerry?

A bit tight.

Bit tight? Down to the wire.

Both pre-desserts need to be served
together, but Kerry is having

time issues once again.

Gemma is adding her finishing touch
of ginger crumble while Kerry's

crumble is still cooking.

That's two minutes extra.

Yep.

You OK, Kerry? Yep. Plating now.

Coming up to three minutes over,
guys.

Gemma encloses her hearts
in illustrated boxes,

while Kerry quickly tops
her brown butter base

with apple puree and then dunks
in the crumble topping.

Four minutes over time now.

She parcels them up
in presentation boxes,

ready to serve.

They're excellent.

Service, please.

Oh, thank you, one each?

It's like Christmas.

It's so lovely.

It's Kerry's present first.

The way it's presented,
it's all a bit clunky and a bit hard

to eat with your fingers,
it's all a bit...

It's a lot of packaging.

But what you get,
oh, my God, it's amazing!

It's beautiful flavour.
The flavour of that is incredible.

Does it reference Paddington 2?
I can't remember - do they put them

in boxes? In a mild way, yes.

Because the uniforms all get dyed
pink because of the red sock.

Yeah. It was absolutely delicious.

It was really good. Yeah. Oh!

Oh, gosh, that's beautiful.

You know, the way this falls away,
there's so much more

theatre about it.

I like the yuzu.

I think that's a really unusual
combination of ingredients.

Ancl I love that the ginger crumble
is a little bit salty as well,

which is just perfect.
It's really good, yeah.

I prefer the flavour of the first
one with the presentation of this.

Have they sort of got together and
said, "We're really going to nail

"canapes and pre-desserts..."
Because they're amazing.

This one's a little tricky to eat.

I think the presentation on both
of them could use just a little bit

of tweaking, but actually
everything about it, it's lovely.

I don't know which I prefer,
to be honest.

Got to choose one, mate.

I'm going to go with this one.

So that's 3-1 to Paddington.

It's the final course.

As Kerry parses her crayon filling
of white chocolate mascarpone,

creme fraiche and Baileys.

Aktar scored her dessert a four,
criticising

the colour, snap and sheen
of her tempered

chocolate crayon shell.

Good to go.

So our first dessert is
The Green Crayon.

It's an edible crayon of white
chocolate, mascarpone cheesecake,

blackcurrant and bay leaf.

Ancl the inspiration is
Northern Ireland artist

and illustrator Oliverjeffers and
his book The Day The Crayons Quit.

Well, now, the chances of there
being another Oliverjeffers

from Northern Ireland who has a book
called The Day The Crayons Quit

are quite slim, so I'm going to
assume that's me.

I think we can assume it's you.
Yeah. And my book.

Kerry adds food colouring to
white chocolate and lines moulds

to form her outer crayon shell.

What have you done
to address Aktar's concerns?

I've taken his recommendation
on dyeing my chocolate. Rather...

Rather than spraying my chocolate.

I'm tempering rather than hacking.

That's good! What about your jam?

So I've made quite
a tight blackcurrant puree

to go through. Have you passed it?
Ancl I've passed it.

Fabulous. Because, no pressure,

but the man who actually inspired
this dessert is sitting

in the judges' chamber!

Well, hopefully he'll like it.

I think he's going to love it.

And if you get your technical
difficulties ironed out,

it's a pretty great dessert, Kerry.
Fingers crossed.

Kerry puts the chocolate crayon
shells into the freezer to set.

So this should be a proud moment
for you. Yeah, it is.

I'm honoured! But a lot of pressure
on the chef.

Oh, well, I don't know if they knew that I was
going to be here when they came up with it, so.

Well, it depends when they find out, really.
If they find out as they're plating up,

I'd imagine it's just going -
ooh-uh!

Can you imagine?
It would be terrifying.

The shakes are pretty bad.
Shakes are pretty bad?

Yeah. Yeah. Yeah, I get that.

With her outer shell set,

she fills it with
her blackcurrant puree, bay

and white chocolate filling
and candied almonds,

and puts it back into the freezer.

How do you feel about Oliverjeffers
eating your crayon?

I hope he likes it. Exciting?
Yeah, very excited. Fingers crossed.

After a few minutes in the blast
chiller,

Kerry removes her crayons
from the moulds.

I'm very nervous.
I just need to get this out.

It's nearly there. You mean
there's no more courses after this?!

Remember, this is the third year
in a row

I've put myself through this.
Like, you're a champ. Why?

She rolls in the edible paper
she's had printed.

They look even more crayonlike, no?
They're amazing.

Service, please.

Steady, please.

Thanks so much.

Thank you.

I got goose bumps. Yeah!

It's pretty.

Work out what to do with it.
So you pick it up and draw, can you?

Oh, you can a bit! Yeah.

You can, actually! Oh, wow!

It's amazing!

Love it? I LOVE it!

It looks fantastic on the plate.
There's nothing, there's no faff,

there's no... No.
It's so beautiful to look at.

Kept the spirit of the book,
which is simplicity.

The flavours inside
are just so good.

You get the bit of bay leaf

that you wouldn't normally
with the blackcurrant.

The mascarpone is amazing.

I agree with you on a lot of counts.
There's a slight distribution issue.

That's the issue. My first mouthful,
it was just the blackcurrant.

I was like, "Ooh, that's tangy."

See, I just had a whole block
of that white chocolate,

which is delicious,
don't get me wrong.

That cheesecake is really
light and fresh

and almost palate-cleansing.

And then you've got the sweetness
and depth of the jam.

If the only thing that you can find
to complain about is

the distribution,
then I think it's doing pretty well.

Ancl I think that's the point
I was making.

This is an ode to you and your work.
It's incredible.

Are you pleased with it? I'm beyond
flattered and that they got it.

Mmm! They kept the spirit of it.

It's a green crayon
on a white page, essentially.

Stick your tongue out. Is it blue?
Let's have look.

Let's have a look.

Oh, brilliant!

With Kerry's dessert going down
well, Gemma needs to nail hers.

She lines the cherry moulds with
the amaretto and mascarpone cream

and fills with cherry compote
and almond joconde sponge.

Feeling really under pressure.
Dessert, it just takes so long.

I have to set it, I have to
freeze it, take it out and glaze it

and then defrost it. So I have still

a mountain to climb at this stage.

She then adds hazelnuts
and almond filling

and covers with more amaretto
and mascarpone cream

and quickly places in the freezer.

For the last dessert,
we have The BFG's BFG.

Amaretto mascarpone cream,
hazelnut and almond feuilletine

with cherry compote
and almond joconde,

chocolate ice cream sitting
on a bed of mixed nut crumble,

served with a glass of Frobscottle
and watch out for the Whizzpoppers.

So this is inspired by The BFG,
written by Roald Dahl,

illustrated by Quentin Blake.

It's an interpretation
of Black Forest Gateau -

I guess, yeah, The BFG again there -

and what The BFG may have eaten
at tea with the Queen.

Now, you were a bit upset
about your glaze, weren't you?

I was. But you still got an eight.
I did. I got an eight.

The main problem with the glaze was
that I left it too late to do it.

So, I made sure I clone that just
before I started my main course,

just to make sure it has time
to cool.

OK. Part of Aktar's feedback
was that he missed cake.

So, I'm going to put an almond
joconde inside. Very good.

You're still getting the almond
flavour and then the almond brittle

that I had inside the cherry,

I'm going to put through my nut mix
that's gone on the outside. Nice.

Feeling a wee bit under pressure.

I don't know if I'm going
to be on time with my dessert.

I don't want to serve it frozen,

so I would rather be late

than give them something
I'm not happy with it.

With her amaretto and mascarpone
cherries set,

she carefully dips them
into the glaze.

Much happier with that glaze
than with the last ones.

She pops them back into the freezer
to set

but needs to leave enough time
to defrost them before serving.

Kerry, would you be able to jump
on to the cocktail?

Cocktails now? Yeah, please.

Gin and sugar soda infused
with basil and juniper are mixed

for the Frobscottle drink.

That's a clever intermingling of...

Yeah, Black Forest Gateau and BFG.
Black Forest Gateau and BFG.

It's clever. Yeah.

Gemma is plating up,
adding mixed nut crumble

and caramelised almonds
followed by the cherries.

Looks amazing. Got to be chuffed
with them, are you?

Really happy with the glaze
on that one. Yeah.

Chopped hazelnut and almond
feuilletine are added to the plate,

and the Frobscottle is topped up
with champagne.

The shine is lovely. I'm really
delighted with that, yeah.

Quenelles of ice cream
and a meringue twig finish the dish.

Service, please.

Thank you very much. Whoa!
Thank you.

That is fun. Fabulous.

It's nice that Tom finally has
a table at the right height for him.

LAUGHTER

The BFG's Black Forest Gateau.
This is a dish for the imagination.

Dine, as the BFG once did
at Buckingham Palace,

with grandfather clocks
as table legs,

and wash it all down
with some tasty Frobscottle.

But watch out for the Whizzpoppers.

That cherry filling is absolutely

one of the most marvellous
cherry fillings I've had.

Big, generous lumps of it.

It's got the spectacle.
It's got the flavour.

The centre of that Black Forest
gateau is so delicious.

I have a bit of a problem
with the cherry filling.

I think it's a bit overpowering
and it's a bit synthetic.

I love the cherry flavour. Exactly.
I love it.

It's part of the naivety of it all
and part of the playfulness.

It's great fun, super childish.

Yeah, to me that was definitely,
there was a little too much

of that flavour because it took away
from the subtleties of everything

else that was going on around it,

which at first bite just seemed so
lovely and subtle, and delicate.

SLURRED: Has anyone tried
the Frobscottle?

LAUGHTER

It's delicious. Mmm!
It's really punchy.

I thought that was
a beautifully presented dish.

Oh, we have finished today
on super highs. We have.

My word!
CHEERING

Well clone. Well clone.

That was amazing. Come here. Whoo!

Bring it in. Bring it in.
Bring it in. Bring it in.

THEY SHOUT JOYOUSLY

Both chefs have worked their socks
off to produce all six dishes,

and now the scores are in.

Welcome, Chefs. How are you doing?

HAPPY-HAPPY?
Happy we're at this stage.

It sounds like you've had
a roller-coaster of a week

in the kitchen. And it would be fair
to say that we've had a bit

of a roller-coaster in here today
as well.

It most definitely finished
on super highs

with desserts, like outstanding.

Ancl on that, who cooked
The Green Crayon? I did.

That, honestly, I thought it

was absolutely magical.

Stunning, stunning dish, Chef.

Well clone. Thank you very much.

And, you know, speaking from
a position of knowing something

about that book, it really
represented the book so well.

Gemma, you cooked The BFG.

Is that right?

You create really immersive dishes

that are just full of imagination.

So, as we didn't know who's cooked
which dishes,

we've given our scores to Andi
to add them up.

So, Chefs, for the first time...

...it was a complete draw.

So, we went back and we looked
at the scores for the canapes

and the pre-desserts, and...

...it was a complete draw again.

So, within the rules
of the competition,

it actually states

that I have the casting vote.

So...

"I've looked at the work
and the scores

that you've both achieved
throughout the week...

...and after much deliberation
and careful thought...

"I've decided...

...that the winner
for Northern Ireland

and going through to cook
at the finals is...

...Gemma.

Well clone.

Well clone.

Well done. Well clone, Gemma.
You must be really pleased.

I mean, hard work. It was fantastic.

But, Kerry, you've obviously got
some incredible skills out there,

particularly when it comes
to the pastry side.

The highest score of the clay for me,
it was ten out of ten.

I thought it was brilliant. Thanks.

Oliver,
thank you so much for coming.

Have you enjoyed your time here
at Great British Menu?

Oh, I've had an absolute ball.
I've made some friends,

I've ate some of the best food
of my life.

I'm having a wonderful time.

Chefs. Congratulations, Gemma.
Commiserations, Kerry.

We hope we're going to see you again

because you've got something
really special.

Thank you both so much.
Thank you, guys. Thank you.

Well clone, Chefs. Well clone, Chefs.

Oh!

I'm so buzzing for Gemma.

You know, it's her third time,
so I'm delighted for her.

Ancl I know that she's more than
capable of getting any of her dishes

to the banquet.
They're banquet-worthy.

I'm just so thrilled.
Honestly, I'm...

...yeah, thrilled.

Wow.

That was proper nail-biting
and nervy at the end, wasn't it?

It really was. It really was.

I feel like Gemma is more ready
for the rig our of finals week.

It just goes to show that you go on
a learning curve

on Great British Menu. If you don't
do it the first time, you come back,

you come back. And she's finally got
it over the line.

Kerry had a nightmare

with her starter,

giving Gemma a significant lead.

But then Kerry fought back,

narrowly winning fish and main,

thanks to the changes she'd made.

Nail-biting stuff, indeed.

So I'm over the moon for Gemma.

I think that's incredible.

But then, from Kerry's point
of view, wow, that crayon

was just fantastic for me.
It was sublime. I loved it.

You really can see that she's got
an incredible skill set that I hope

she learns from this week.

Thank you, Tom. Pleasure.

Congratulations. Thank you so much.

Just pouring you a glass, Chef.
Oh, thank you.

I tell you what, could very easily
have been you there.

You have to get a dish
to the banquet now.

Well, fingers crossed. It was
amazing to spend this week with you

in the kitchen. Absolutely.
I've enjoyed every minute.

Cheers. Slainte. Slainte.
Well clone. Thank you.