GBM 2021 episode 1
Great British Menu 2021 episode 1 - Central Starter and Fish Courses: Great British Menu returns for another series, starting with the central region heats. Featuring a mix of exciting new talent and one popular returner, the theme for this year's competition is a celebration of British invention and innovation.
Transcript
00:02This year on Great British Menu...
00:04Oh!
00:05The UK's most exciting
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undefined:undefinedchanged everything
00:26by sharing the internet
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undefined:undefinedof penicillin a century ago,
00:41to the first-ever postage stamp.
00:44Yikes!
00:45I'll be in the kitchen to support
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undefined:undefinedunder it.
01:05Not much you can say.
01:06The chefs must come up
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undefined:undefinedculinary innovation.
01:19I like that.
01:21Of course they are,
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undefined:undefinedGreat British Menu Banquet.
01:36Ready to rock!
01:47This week, the top chefs from
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undefined:undefinedblack holes
02:00and Rosalind Franklin's
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undefined:undefinedthe Boat Inn in his home city.
02:20Some great talent in the kitchen,
02:22so if I can cook my whole menu,
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undefined:undefinedenergised, really excited to be
02:36in the GBM kitchen,
02:38hopefully showcase my great food
02:39and get all the way to the banquet.
02:41Nice to meet you, you OK? Nice to
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undefined:undefinedare just two.
02:54Having worked around the world,
02:55you'll now find him back
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undefined:undefinedthe cooking.
03:07And finally, Wolverhampton native
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undefined:undefinedrepresenting the Central region
03:22for the third time and I'm really
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undefined:undefinedI'm ready.
03:37How are you all feeling?
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undefined:undefinedto the competition veteran
04:00who is going to judge them.
04:03The canapes won't be formally
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undefined:undefinedfor his chicken canape.
04:22Shannon's using local Berkswell
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undefined:undefinedsome names at you,
04:40tell me who you'd most like
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undefined:undefinedMichael O'Hare.
04:59That terrifies me.
05:01Honestly, it terrifies me.
05:03The canapes are the first chance
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undefined:undefinedChristmas Banquet
05:22and Michelin-starred
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undefined:undefinedof cotton thread spinning machines.
05:48So we have fried chicken,
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undefined:undefinedfavourite snack. Right.
06:14Thank you.
06:15And Stuart has murder in mind.
06:17It takes its inspiration
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undefined:undefinedafter the fish course.
06:48So, I'm really looking forward
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undefined:undefinedgreat to have her critique
07:00everything we're doing
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undefined:undefinedbut the pot that it came on
07:13really delivered the story.
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undefined:undefinedYeah, you get it. Yeah. Yeah.
07:24And then Stuart. Cluedo, everybody
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undefined:undefineda tasty bite,
07:34but it'd kind of gone
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undefined:undefinedfour chefs will be eliminated
07:48from the competition
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undefined:undefinedof black holes.
08:06Sabrina. Hello!
08:08So lovely to have you back.
08:09So my dish is called
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undefined:undefinedduxelle,
08:21a confit egg yolk,
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undefined:undefinedrich ingredients here,
08:33is there anything that kind of
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undefined:undefinedof it through the mushroom duxelle.
08:44Yeah. And a tiny little touch
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undefined:undefinedconnection to the brief, actually.
08:59Yeah. You know this kitchen,
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09:13You use too much and it can
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undefined:undefined"Flip The Kettle On".
09:28The inspiration comes from
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undefined:undefinedand onion broth,
09:38bone marrow bread and butter
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undefined:undefinedemulsion to kind of tie it all together.
09:53There's a crispy element
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undefined:undefinedimportant part of the dish, is it?
10:05I think it will help the texture,
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undefined:undefinedinspiration from a Cambridge scholar
10:25and nutritionist who devised
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undefined:undefinedcould be eaten.
10:42So I'm using these
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undefined:undefinedset in the middle,
10:54some nice seasonal Savoy cabbage.
10:56So what's the idea of the beef
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undefined:undefinedbone marrow as well, so...
11:09Competition of the marrow!
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undefined:undefinedElsie Widdowson, who did her PhD
11:24on the carbohydrate in apples.
11:26So, there is the fresh apple
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undefined:undefinedyou mentioned salt.
11:40So I've taken pork air bag
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undefined:undefineda salty kick to the dish.
11:54And what's happening
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undefined:undefinedis kind of fermented and takes a long time.
12:04Yeah, this is a quick one!
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undefined:undefinedfor my rav.
12:34Shannon is head chef
12:35at former banquet winner Pip Lacey's
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undefined:undefinedas my first head chef job,
12:55nice to have the power
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undefined:undefinedinto the presentation,
13:09the flavours,
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undefined:undefinedthat I've made, and my potato.
13:31It'll just self-steam
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undefined:undefinedyou've got potato...
13:42Potato and the ricotta will be mixed
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undefined:undefinedshe's using smoke, tea, potato,
13:58ricotta, cabbage, with a beef sauce.
14:01Will it all work together?
14:03Stay a bit focused.
14:07Sabrina's interpretation of
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undefined:undefinedstock and cream and reduced.
14:39What have we got going on here?
14:40So we are just working on
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undefined:undefinedand a drizzle of truffle oil.
14:56I tasted Sabrina's mushroom cream,
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undefined:undefinedto be really powerful.
15:08Liam's inspiration for his starter
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undefined:undefinedsheep's sorrel and sheep's yogurt
15:27with gem lettuce.
15:31Hello, Liam, how are you?
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undefined:undefineda big stitch up.
15:47And you think you'd be able
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undefined:undefinedLitchfield on the map.
16:07Early in my career, it was kind of
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undefined:undefinedthe food do the talking.
16:21I don't want that stuffy
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undefined:undefinedto get to the banquet.
16:37Back in the kitchen, Stuart
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undefined:undefinedand pickled apples
16:52will be a perfect match
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undefined:undefinedGood, how's it going?
17:10Good. Choucroute's cooking down.
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undefined:undefinedeverything's coming together?
17:24Happy so far.
17:25I'll leave you to crack on.
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undefined:undefinedThis is the salt.
17:40He fries pork air bag, which puffs
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undefined:undefinedtea-smoked potato and ricotta
18:03and adds blanched cabbage.
18:06Caramelised onions are topped
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undefined:undefinedonions onto there, please? Yeah.
18:23Stuart, you just check
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undefined:undefinedshe makes a cavolo nero pesto.
18:37OK, you're due up on the pass now,
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undefined:undefinedand fried celeriac.
18:56How much time do you need, Shannon?
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undefined:undefinedon the side.
19:10Happy? Think so, yes, very happy.
19:12The name of the dish
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undefined:undefinedAbsolutely.
19:23Should we go and taste? Yes.
19:25Good luck, Shannon.
19:38What a lovely thing to unwrap, that
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undefined:undefinedso it wouldn't ooze out.
19:53And when you cut into it,
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undefined:undefinedbeef sauce? Do you think it comes through?
20:07I think a bit more bone marrow
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undefined:undefinedthat's just because of the cabbage.
20:18And the texture and the pickling
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undefined:undefineddish, so... Yeah, definitely.
20:29That's a nice touch.Yeah.
20:30Are you happy you can taste enough
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undefined:undefinedIt's really clever.
20:47Yes, seven, maybe verging
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undefined:undefinedcollected woman, isn't she?
21:07Next to the pass is Sabrina.
21:10She starts by plating
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undefined:undefinedand pickled shallots,
21:24followed by egg yolks.
21:26Don't want to break one.
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undefined:undefinedthat you blast through
21:42and crack it open.
21:43Ooh! Like that!
21:45Oh!
21:48Averting disaster, Sabrina decides
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undefined:undefinedof Stephen Hawking's
22:10exploding black holes,
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undefined:undefinedof this, guys?
22:35It's a beautiful dish. You can
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undefined:undefinedI think she wanted it to be.
22:50Are you disappointed that the egg
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undefined:undefinedmushroom cream that you popped on the top.
23:03Yes, Chef. Are you happy with the
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undefined:undefinedI think.
23:18I think I'm going to go
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undefined:undefinedone's down, actually.
23:39Next to the pass is Liam.
23:41He strains the beef broth,
23:42then he pan-fries the baked bread
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undefined:undefinedSo, little courgettes,
24:01baby carrot, leeks.
24:03He dots with herb emulsion
24:06then the turnips and radish.
24:07Just to give it more texture.
24:09Liam decants beef broth
24:11and flicks the kettle on,
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undefined:undefined"Flick The Kettle On".
24:31Inspired by Arthur I Large,
24:33and the coil in the electric kettle.
24:35Good luck, Chef. Thank you
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undefined:undefinedbutter pudding as well.
25:02I just think if it sat there,
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undefined:undefinedthere on the dish?
25:18Maybe as it starts to break down
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undefined:undefinedenough texture to the dish?
25:33I think that and the vegetables,
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undefined:undefinedwith his dish,
26:04"Take It With A Grain Of Salt",
26:06inspired by the pioneer
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undefined:undefinedand bacon choucroute...
26:23That smells amazing
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undefined:undefinedElsie Widdowson.
26:40Wow, let's go and taste.
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undefined:undefinedwhat you're looking for?
27:08Lovely and soft.
27:10Still got the slightest
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undefined:undefinedare there that you'd expect.
27:26I would have wanted more seasoning
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undefined:undefinedWell done, guys, good cooking.
27:52I'm going to go find Lisa.
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undefined:undefined
undefined:undefinedthe second hurdle to go.
28:11Let's smash it.
28:12Are you thinking of
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undefined:undefinedHumble Beginnings,
28:34you brought to life that wartime
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undefined:undefinedand the ricotta filling
28:49tasted really good,
28:50but I wanted more of it.
28:52The bone marrow beef sauce
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undefined:undefinedof the cheese
29:14and the texture of the leeks.
29:17The egg yolk in principle
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undefined:undefined
undefined:undefinedoverwhelmed the dish.
29:29Unfortunately, the mushroom espuma
29:32was a bit flat in flavour.
29:36Liam, for your dish,
29:39Flick The Kettle On,
29:40I thought your inspiration
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undefined:undefinedthe beef sauce
30:01to give it more impact.
30:04Stuart, for your dish,
30:06Take It With A Grain Of Salt,
30:08the link to the brief really
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undefined:undefinedpork jus to finish it.
30:27And I liked the use of
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undefined:undefinedto be sharper.
30:51Sabrina.
30:54I'm giving you
30:57a seven.
30:59Sabrina, visually you had an
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undefined:undefineda more generous portion.
31:21Stuart.
31:24I'm scoring you
31:28a nine.
31:29Just beautiful cooking.
31:30All that was missing for me
31:32was more sauce. Cool.
31:34So it's been a strong start.
31:36Now for the next course, it's fish.
31:38As some of you may know,
31:40I have a shellfish allergy.
31:42This means I've asked a very good
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undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedexceptional fish cookery today,
32:06full of innovation.
32:07Well done, Chefs.
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined675
undefined:undefined676
undefined:undefined
undefined:undefined
undefined:undefinedto cook for phenomenal chefs.
32:40To have his opinion along
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined681
undefined:undefined
undefined:undefinedthe utmost respect
32:51and serving it in such a way
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined685
undefined:undefined686
undefined:undefined
undefined:undefined
undefined:undefinedby Stephen Hawking's theory
33:09on black holes.
33:12First, he cures his trout
33:13in a beetroot, fennel
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined694
undefined:undefined
undefined:undefined
undefined:undefinedthe cured trout, the taramasalata,
33:32the candy beetroot, golden beetroot
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined701
undefined:undefined
undefined:undefinedThank you.
33:47Stuart's worked in some of
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined705
undefined:undefined706
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedwe want it to be warm.
34:07So, the menu - we really focus on
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined712
undefined:undefined
undefined:undefinedto be challenging.
34:19Timings are going to be tight,
34:20but the dishes are going
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined717
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedfor his fish dish
34:42before putting the brown meat aside
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined725
undefined:undefined
undefined:undefined
undefined:undefinedto fill the apple with.
34:57So it's all going to be inside
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined730
undefined:undefined731
undefined:undefined
undefined:undefined
undefined:undefinedsome lingonberries,
35:10some pickled elderberries
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined736
undefined:undefined
undefined:undefineda great inspiration there,
35:20but he just needs to get the layers
35:22and the balance
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined741
undefined:undefined
undefined:undefinedunderstanding the structure of DNA.
35:42So, I'm doing skate on the bone.
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined745
undefined:undefined746
undefined:undefined
undefined:undefinedand serving it on the bone.
35:55And I'm serving it with
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined751
undefined:undefined752
undefined:undefined
undefined:undefinedshaped helix molecule.
36:11Quite challenging. Sounds like
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined756
undefined:undefined757
undefined:undefined
undefined:undefinedher coco bread.
36:23She's tied in last place
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined763
undefined:undefined
undefined:undefinedcultural studies.
36:42Really an inspiring man.
36:43It's the idea of sharing knowledge,
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined768
undefined:undefined
undefined:undefinedinside a coco bread... Mm.
36:57And a sea bass, pan-fried bass,
36:59served with vegetables,
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined773
undefined:undefined774
undefined:undefined
undefined:undefined
undefined:undefinedfull of people
37:15cooking the food that I love,
37:17I think I'm very lucky
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined780
undefined:undefined
undefined:undefinedkind of vibe approach to my cooking.
37:29I think this year's brief
37:30is open to quite a lot
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined785
undefined:undefined
undefined:undefined
undefined:undefinedfrom Wolverhampton
37:47and I'm here to champion
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined792
undefined:undefined
undefined:undefinedand I'm feeling it.
38:09Getting a bit twitchy now, isn't it?
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined796
undefined:undefined
undefined:undefined
undefined:undefinedremembered
38:21that someone is going home
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined802
undefined:undefined803
undefined:undefined
undefined:undefinedto Stephen Hawking.
38:38So, I've got the taramasalata here
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined807
undefined:undefined808
undefined:undefined
undefined:undefinedon the bottom of the dish.
38:52So it's going to be tricky getting
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined813
undefined:undefined
undefined:undefined
undefined:undefinedgoing on on this plate.
39:07They're all going to be fighting
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined818
undefined:undefined
undefined:undefinedstock, has been infusing.
39:22So, loads of umami. Can I just have
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined822
undefined:undefined
undefined:undefinedYou're one point behind Stuart.
39:33That's right, yeah. Are you burning
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined828
undefined:undefined829
undefined:undefined
undefined:undefinedtoo much of the jelly being used
39:50because it will be
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined833
undefined:undefined
undefined:undefined
undefined:undefinedan artichoke puree.
40:08Keep it calm and cool.
40:10Hopefully I'll get through.
40:12What's this? Is this your...?
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined841
undefined:undefined
undefined:undefined
undefined:undefinedI'm having trouble with!
40:29So are you going to really
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined847
undefined:undefined848
undefined:undefined
undefined:undefinedin control. Mm.
40:41Her Jerusalem artichoke puree
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined853
undefined:undefined
undefined:undefinedScotch bonnet sauce.
40:57I know that seems like not enough,
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined857
undefined:undefined858
undefined:undefined859
undefined:undefined
undefined:undefinedprovides a touch of heat.
41:18Not too much heat in this,
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined863
undefined:undefined864
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefineda little coco bread.
41:36OK. So the last fish dish
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined870
undefined:undefined
undefined:undefinedYou've got history,
41:46so we're expecting great things
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined874
undefined:undefined875
undefined:undefined
undefined:undefinedin the heat stakes.
41:59But didn't take anything away
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined879
undefined:undefined
undefined:undefineda ten out today.
42:13Stuart's first to the pass.
42:15Going to be there. Going to be
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined885
undefined:undefined886
undefined:undefined887
undefined:undefined
undefined:undefined
undefined:undefinedand then we've got the trout caviar.
42:34Looks absolutely stunning, chef.
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined892
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefineda black coral tuile.
42:53So, the name of the dish
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined898
undefined:undefined899
undefined:undefined
undefined:undefinedand taste? Let's do it.
43:18It's intriguing. It really is.
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined904
undefined:undefined
undefined:undefinedas you wanted?
43:33I think you get the dill,
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined908
undefined:undefined909
undefined:undefined910
undefined:undefined
undefined:undefineda bit salty for me personally.
43:46Do you think you've got the ratio
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined915
undefined:undefined
undefined:undefined
undefined:undefinedthe candy and golden beetroot
43:59are bringing to the dish?
44:00Yeah, I think they bring
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined921
undefined:undefined
undefined:undefinedI think it is good.
44:12It's a nine.
44:14It's a nine? I'm a solid nine
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined931
undefined:undefined932
undefined:undefined
undefined:undefinedapples with white crab meat,
44:43followed by the brown crab emulsion.
44:46Just going to put some apples
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined937
undefined:undefined
undefined:undefinedand more white crab.
44:57OK, three minutes to go.
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined941
undefined:undefined
undefined:undefinedThis is called The Apple.
45:12It's inspired by Sir Isaac Newton.
45:14I'm just going to finish it
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined947
undefined:undefined948
undefined:undefined949
undefined:undefined
undefined:undefined
undefined:undefinedreally fresh with it.
45:45Do you think the brown crab
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined954
undefined:undefined
undefined:undefinedof the brown crab element.
45:54I think the crab element,
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined958
undefined:undefined959
undefined:undefined
undefined:undefinedin the crab.
46:05If you get a bite of the apple,
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined963
undefined:undefined964
undefined:undefined
undefined:undefinedwant to overload the apple with it.
46:20It's got great depth,
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined968
undefined:undefined959
undefined:undefinedwith eating the crab.
46:31Let's do some scores.
46:33Shannon, I'm going to start
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined976
undefined:undefined977
undefined:undefined
undefined:undefinedafter the fish dish.
47:00Following her chaotic
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined981
undefined:undefined982
undefined:undefined
undefined:undefinedto make a sauce.
47:15So we've still got the lovely
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined987
undefined:undefined988
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedon the plate.
47:32Yeah, that's seriously cool.
47:34Sauteed variegated kale, sea aster
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined996
undefined:undefined
undefined:undefinedin jugs on the side.
47:53Well, you certainly like
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined1001
undefined:undefined1002
undefined:undefined
undefined:undefinedthe giant bone?
48:15A cool, fun way to get
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined1006
undefined:undefined
undefined:undefinedit's still juicy.
48:31Is the fish on point for you?
48:33I think so. For me, this piece is
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined1011
undefined:undefined1012
undefined:undefined
undefined:undefineda breath of freshness.
48:45I'm a big fan of variegated kale.
48:47I think it looks really beautiful.
48:49And you think you've got the right
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined1018
undefined:undefined
undefined:undefined
undefined:undefinedsmaller. Quite chunky, aren't they?
49:01Let's do scores.
49:02I think an eight.
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined1026
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefineda bat of an eyelid or anything.
49:25No. I was like, "Have I done
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined1032
undefined:undefined1033
undefined:undefined1034
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedis Sabrina's vegetable escabeche...
49:49Five minutes, Sabrina. Oui, Chef.
49:52Followed by herb cream sauce
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined1042
undefined:undefined1043
undefined:undefined1044
undefined:undefined1045
undefined:undefined208
undefined:undefined
undefined:undefinedAmazing job.
50:14Shall we go and taste? Yes.
50:24So what do you think?
50:25Yeah, very pretty. It's celebrating
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined1052
undefined:undefined1053
undefined:undefined
undefined:undefined
undefined:undefinedit's cooked nicely. Good texture.
50:42Yeah, it's lovely, lovely fish.
50:44You happy with the acidity of it?
50:45I think perhaps a little bit more
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined1061
undefined:undefined
undefined:undefined
undefined:undefinedin the escabeche?
51:02Traditionally, there's a lot
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined1066
undefined:undefined
undefined:undefinedthe sweetness out of the vegetables.
51:14I think the kind of escabeche
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined1071
undefined:undefined
undefined:undefined
undefined:undefinedit was amazing. Sort of sweet. Yeah.
51:27So do you think the seasoning in the
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined1076
undefined:undefined1077
undefined:undefined
undefined:undefineda bit crisper.
51:40It does have a strange texture.
51:41I don't know what she's
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined1082
undefined:undefined
undefined:undefined
undefined:undefinedtogether as one dish?
51:51I think perhaps a little card
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined1090
undefined:undefined1091
undefined:undefined1091
undefined:undefined1093
undefined:undefined
undefined:undefinedthose two veterans of yours
52:19and we'll come and find you
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined1098
undefined:undefined1099
undefined:undefined1100
undefined:undefined
undefined:undefinedTwo big veteran chefs. Absolutely.
52:38Yeah, yeah, yeah. Hi. Hello.
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined1104
undefined:undefined
undefined:undefinedtoday because they've all delivered
52:50a great plate of food.
52:51Oh, yeah. And one of us
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined1110
undefined:undefined1111
undefined:undefined1112
undefined:undefined
undefined:undefinedand visually exciting.
53:31You brought a sense of theatre
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined1116
undefined:undefined
undefined:undefinedmight overpower the delicate trout,
53:47but the seasoning was spot on.
53:49If I was to nit pick, I would have
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined1123
undefined:undefined
undefined:undefined
undefined:undefinedand the dish was fresh
54:10and seasoned on point.
54:13I thought the brown crab emulsion
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined1129
undefined:undefined
undefined:undefinedin the final dish.
54:25There was a lot of apple.
54:26It gave acidity, but I think
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined1135
undefined:undefined1136
undefined:undefined
undefined:undefined
undefined:undefinedDuplicate, Circulate,
54:44the sea bass was cooked perfectly,
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined1142
undefined:undefined1143
undefined:undefined
undefined:undefinedwas great.
55:01I would say that if you go further,
55:04you will need this link
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined1149
undefined:undefined
undefined:undefinedand was perfectly seasoned.
55:24I liked the artichoke puree.
55:26It complemented the skate very well.
55:28I just wanted more of it.
55:30The kale was well seasoned.
55:31The cream sauce finished the dish
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined1157
undefined:undefined
undefined:undefineda little work is the presentation.
55:42I have to question if a fish bone
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined1165
undefined:undefined
undefined:undefinedto dial it back a bit.
56:05But it was a great dish.
56:08Liam.
56:11I'm scoring you
56:15a seven. Your presentation
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined1172
undefined:undefined1173
undefined:undefined1174
undefined:undefined
undefined:undefineda lot more thought.
56:37That giant fish bone
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined1180
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedin the competition.
57:09Shannon, you should be
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined1186
undefined:undefined
undefined:undefinedamazing plates of food today.
57:22I really enjoyed it.
57:24Thank you, Chefs. Thank you.
57:26Well done, guys.
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined1193
undefined:undefined
undefined:undefineda really strong inspiration.
57:39But some things aren't
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined1197
undefined:undefined
undefined:undefined
undefined:undefinedtoo much of a lead,
57:52then, yeah, I'll be happy.
57:54Yeah, two points ahead,
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined1204
undefined:undefined1205
undefined:undefined
undefined:undefinedto see what comes tomorrow
58:08because I want to be
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined00:00:08,440 --> 00:00:09,496
undefined:undefined1212
undefined:undefined1213
undefined:undefined
undefined:undefined
undefined:undefinedin the kitchen.