GBM 2021 episode 25 - The Finals: Starter
Great British Menu 2021 episode 25 - The Finals: Starter - It’s national finals week on Great British Menu, where the winners from the regional heats compete to earn a place on the menu of a spectacular banquet celebrating British invention and innovation. Each episode sees the eight rivals compete over a different course, from starter through to dessert, where they are marked out of ten by an expert judging panel, which each episode features a different well-known guest judge.
Last Cooking posts on HDclump.com:
https://hdclump.com/simply-raymond-blanc-episode-4/
https://hdclump.com/simply-raymond-blanc-episode-3/
https://hdclump.com/simply-raymond-blanc-episode-2/
https://hdclump.com/simply-raymond-blanc-episode-1/
https://hdclump.com/celebrity-best-home-cook-episode-5/
https://hdclump.com/celebrity-best-home-cook-episode-4/
https://hdclump.com/celebrity-best-home-cook-episode-3/
https://hdclump.com/celebrity-best-home-cook-episode-2/
https://hdclump.com/celebrity-best-home-cook-episode-1/
Last Cooking posts on HDclump.com:
https://hdclump.com/simply-raymond-blanc-episode-4/
https://hdclump.com/simply-raymond-blanc-episode-3/
https://hdclump.com/simply-raymond-blanc-episode-2/
https://hdclump.com/simply-raymond-blanc-episode-1/
https://hdclump.com/celebrity-best-home-cook-episode-5/
https://hdclump.com/celebrity-best-home-cook-episode-4/
https://hdclump.com/celebrity-best-home-cook-episode-3/
https://hdclump.com/celebrity-best-home-cook-episode-2/
https://hdclump.com/celebrity-best-home-cook-episode-1/
Transcript
00:02So, do you mind just giving the old
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undefined:undefinedobviously. Vacuum seal is complete.
00:12Check. And, most importantly,
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undefined:undefinedcos you know why?
00:22It's finals week.
00:26Yes, it's the week we've all been
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undefined:undefinedor country are back...
00:38Yeah. Yes!
00:39THEY CHEER
00:40desperate to prove that their
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undefined:undefinedBritish inventions and innovators.
00:57HE YELPS
00:59This week, our eight contenders
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undefined:undefinedthe winning starter...
01:19If you eat with your eyes
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undefined:undefinedis definitely in the air.
01:30MATTHEW: Cut the flim flam.
01:44Finals, here I come.
01:47Be lying if I said I wasn't nervous.
01:49Our eight regional champions
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undefined:undefinedall the way.
02:06This competition is getting serious
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undefined:undefinedRoberta Hall,
02:16both champions of produce
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I really want to get
:undefineda dish to the banquet.
02:26I think my menu's a lot better
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undefined:undefinedwith plants and vegetables,
02:38and the South West's creative
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undefined:undefinedSo... Fourth?!
02:52But it's the first time
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undefined:undefinedfor perseverance.
03:03I need to get a dish on that
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undefined:undefinedand Gordon Ramsay has taught him
03:20a thing or two about
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undefined:undefinedin the heats,
03:36but isn't taking
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undefined:undefinedDan McGeorge
03:48brings inspiration
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undefined:undefinedless pressure?
04:01No. Like, I've got to get
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undefined:undefinedfurther.
04:17I want to get that dish to
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undefined:undefinedtasty dishes, which impress
04:32discerning restaurateur
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undefined:undefined- What?! I can't believe it.
04:49I'm so excited. It's very exciting.
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undefined:undefinedadvantage. But it works both ways.
05:00They've got more to lose because
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undefined:undefinedHow are you doing, guys?
05:17Very good.
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undefined:undefinedYeah, yeah. This is real time now,
05:30and I just want to get cooking.
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undefined:undefinedthe starter today is
05:43Alex, Jude, Hywel and Oli.
05:45Get cooking.
05:47ALL: Thank you.
05:50Roberta, Phelim, Stuart, Dan,
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undefined:undefinedI have fasted for 36 hours for this.
06:17THEY LAUGH
06:19The judges will carefully analyse
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undefined:undefineddelicate flavours perfectly.
06:37First, he removes the meat
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undefined:undefinedfrom the judges,
06:53so I'm really confident
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undefined:undefinedthe blue cheese mousse.
07:03Cream and milk's gone in the pan.
07:05To complement the strong
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undefined:undefinedpuree from confited
07:23then pan-roasted artichokes
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undefined:undefinedI'll be going mental.
07:36Alex is creating a cep mushroom
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undefined:undefineddo with their starters?
07:53What scores did you all get?
07:54I got 35. That's very good.
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undefined:undefinedpoints is a comedian,
08:15who's also a regular on shows
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undefined:undefinedDo you cook?
08:39I do, yeah. What I love about
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08:49Before you became a comedian,
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undefined:undefinedYou know, a joke is, essentially,
09:04you set up a logic and you sort of
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undefined:undefinedserious competition here today.
09:16I'm terribly boring.
09:17THEY LAUGH
09:18As the judges work up an appetite,
09:21Alex is hard at work on
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undefined:undefineda coddled duck egg...
09:40This is a good egg.
09:42Which Alex only just managed
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undefined:undefined..were problematic. A little bit.
09:55The oven just seemed to
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undefined:undefinedis to get to the banquet.
10:06I think this could be a banquet
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undefined:undefinedI love them!
10:16If I could get away with them,
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undefined:undefinedWe'll be up in a few minutes.
10:40Tea finished and the eggs
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undefined:undefinedthat espuma
11:00from that bath over there, Oli?
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undefined:undefinedyou due at the pass, Alex.
11:16Alex finishes the dish
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undefined:undefinedwhat they're up against.
11:44Enjoy. Thank you.
11:46Should I dish these out, then?
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undefined:undefinedof removing eggs
12:07from women and fertilising them
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undefined:undefinedof this is just simply sublime.
12:30Oh, oh! There's all sorts in here!
12:33Yeah! All sorts of good things.
12:35Really good, I think.
12:37Everything I look for
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undefined:undefinedhelps bring it together. Yeah.
12:49So much umami. Ooh, mammy!
12:52A little zing from
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undefined:undefinedvinegar, and we inject, injected
13:15the egg and then you start.
13:18Then you should be in the kitchen.
13:19You should definitely
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undefined:undefinedto go really well.
13:37I like this dish.
13:38The Future Of Medicine Is Clear
13:40is his tribute to the Plant
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undefined:undefinedit's just the tomato taste distilled
13:56to its essence. Hm.
13:59None of the nonsense with
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undefined:undefinedand a seaweed cracker.
14:14Jude! Hi, Andi. In your regional
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undefined:undefinedYeah.
14:27Tweaking again. Good luck, sir.
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undefined:undefinedmore zingy.
14:44Yeah, it's tasting good.
14:45Going to put some fresh
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undefined:undefinedthe new seaweed cracker.
15:03That's a great list of ingredients
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undefined:undefinedand a dropper of spring onion oil.
15:29Perfect, thanks, guys.
15:30Wow, Jude! It's very pretty.
15:33It looks very healthy, as well.
15:34You ready to send it, chef?
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undefined:undefinedin your eye, there!
15:58I feel at home at last.
16:09It's as fresh as it looks, isn't it?
16:11It really is.
16:12I love that brightness.
16:14This is a much
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undefined:undefinedUh-hm. With the seasoning.
16:29The consomme is lovely.
16:30I don't know if the crab
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undefined:undefinedkind of zing to it, as well?
16:43The consomme
16:44what do you think
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undefined:undefined
undefined:undefinedright up my street.
16:58Both fantastic. Yeah.
16:59Both just completely opposite.
17:01My query is there actually
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undefined:undefined
undefined:undefinedon that point, although I do love
17:13the dish overall. I think the crab
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undefined:undefinedHe's hoping to go all the way
17:29with a starter called
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undefined:undefined
undefined:undefinedthe Welsh innovator,
17:41Hywel is using
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undefined:undefined
undefined:undefineda little busy.
17:57One too many elements.
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undefined:undefined406
undefined:undefined
undefined:undefineddon't listen to me.
18:08And it's your second time in this
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undefined:undefined
undefined:undefined
undefined:undefinedof the best.
18:20I wish you loads of luck.
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undefined:undefinedin food, isn't it?
18:32It can go too far.
18:33It can. Food, I guess, because
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undefined:undefinedof the individual.
18:49And, so, you get new food all the
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undefined:undefinedwith mayonnaise.
18:59- Exactly!
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undefined:undefined436
undefined:undefined
undefined:undefinedIt looks alien.
19:17Alongside the hazelnuts, maple gel
19:19and pickled candied beetroot
19:21I went through a lot of blue cheese
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undefined:undefined
undefined:undefinedand Redlove apples are next.
19:34The plate looks wacky,
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undefined:undefinedand maple vinegar as well.
19:58If you guys can give me a hand
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undefined:undefinedI think it's absolutely beautiful.
20:46You think I match your dish,
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undefined:undefined
undefined:undefinedaren't they?
21:08Great crunch and get the flavour
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undefined:undefinedwith it.
21:22To me, it has the effect
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undefined:undefined
undefined:undefined
undefined:undefinedis fighting against that
21:34rather than working with it.
21:35It's lighter.
21:37You think? The mousse is lighter.
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undefined:undefined
undefined:undefinednecessarily mean that he likes it.
21:52What this dish does
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undefined:undefined
undefined:undefined
undefined:undefinedany point of before,
22:07and he's taken the rice off.
22:09I mean, in some ways
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undefined:undefined
undefined:undefinedbecause I wanted to know
22:30if there was any Jam in it.
22:32Ha-ha-ha.
22:33It's inspired by a London air raid
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undefined:undefinedpickled onions,"
22:50"and a stout reduction."
22:52The judges felt the presentation,
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undefined:undefined
undefined:undefinedwhat you've done before,
23:06so, that's what I'm really going to
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undefined:undefined522
undefined:undefined
undefined:undefinedare pretty much the same.
23:18Flavour profile needs to be
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undefined:undefined
undefined:undefinedand really packs a punch.
23:29I wish you loads of luck with it,
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undefined:undefined532
undefined:undefined
undefined:undefined
undefined:undefinedGoat's cheese puree.
23:43Next, Jerusalem artichokes,
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undefined:undefined
undefined:undefinedreally dark, and then caramelised.
23:59Almost like a chocolaty flavour
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undefined:undefined543
undefined:undefined
undefined:undefined
undefined:undefinedkale cress and bok choy cress
24:18are next, all grown
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undefined:undefined
undefined:undefined
undefined:undefinedbut if I get there...
24:34LAUGHTER
24:35Oli finishes his top-scoring
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undefined:undefined
undefined:undefinedthe judges see inside the tunnel,
24:51that'd be amazing.
24:53What do you think, guys?
24:54It's wicked. Really cool.
24:56Isn't it beautiful? Really got that
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undefined:undefinedI can feel it.
25:16I am. Look, this is like
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undefined:undefinedand looks underground.
25:41Yeah, yeah.
25:42Yeah. That stout reduction
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undefined:undefined
undefined:undefinedhave that almost airiness to it.
25:57I love these, the little crisps
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undefined:undefinedthe rest of the flavours.
26:18What do you think, Alex? Amazing?
26:19Yeah, amazing. Is it annoying?
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undefined:undefined
undefined:undefined
undefined:undefinedit is heavy.
26:34It's not as harmonious
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undefined:undefined600
undefined:undefined
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undefined:undefined
undefined:undefinedthan disappointment for me.
26:56Oh, well, that's good, that's good.
26:58Something positive.
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined607
undefined:undefined
undefined:undefinedjust getting the measure
27:09of being in the kitchen with
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined611
undefined:undefined
undefined:undefinedDefo.Yes.
27:21As the judges carefully record
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined615
undefined:undefined
undefined:undefinedabout our courses?
27:34Happy with what they've done?
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined620
undefined:undefined621
undefined:undefined
undefined:undefinedYeah, nice. Hopefully it's terrible.
27:50LAUGHTER
27:53Let's go. Let's do it.
27:54While the judges and first group
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined627
undefined:undefined628
undefined:undefined
undefined:undefinedregion, is braising pork cheeks,
28:12while Scotland's Roberta,
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined632
undefined:undefined
undefined:undefinedIt's got to happen.
28:26I want it, I'm going for it,
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined637
undefined:undefined
undefined:undefined
undefined:undefineda lamb version
28:41for a dish he's totally overhauled
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined642
undefined:undefined
undefined:undefinedcome from Northern Ireland
28:52that have reached the banquet
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined646
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedoff the veteran,
29:05but, then, when I went to
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined653
undefined:undefined
undefined:undefinedmore scores. Yeah.
29:17And it's Stuart who's up first.
29:19"Take It With A Grain Of Salt."
29:22"Inspired by a saying of
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined659
undefined:undefined660
undefined:undefined
undefined:undefinedis including them in his dish
29:36alongside a choucroute,
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined665
undefined:undefined666
undefined:undefined
undefined:undefined
undefined:undefinedto a raisin puree,
29:57so, it's more like a jam
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined671
undefined:undefined
undefined:undefinedwas the clove was dominant.
30:05Correct, so, I've taken those out.
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined676
undefined:undefined677
undefined:undefined678
undefined:undefined679
undefined:undefined
undefined:undefinedYes, Andi.
30:30The energy in here is making me
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined683
undefined:undefined684
undefined:undefined685
undefined:undefined
undefined:undefined
undefined:undefinedstar anise, cider, and Madeira,
30:50but now minus the cloves.
30:52Right, you ready? Yeah. All right.
30:54Stuart's dish is served with some of
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined695
undefined:undefined
undefined:undefinedChef? Service, please.
31:22Thank you very much.
31:26If you eat with your eyes,
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined702
undefined:undefined
undefined:undefined
undefined:undefinedJapanese painting.
31:48Very delicious, innit? Mm.
31:50Really tasty. I love the apple
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined709
undefined:undefined
undefined:undefined
undefined:undefinedpork scratchings.
32:06And the crackling makes
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined714
undefined:undefined
undefined:undefinedin it,
32:15which I think is a really nice way
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined719
undefined:undefined
undefined:undefinedmore acidity when he said
32:26there was cider vinegar in there.
32:28Could you see this at the banquet?
32:30100%. I could see me eating
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined726
undefined:undefined727
undefined:undefined
undefined:undefinedDid anyone learn anything new?
32:50Yeah, like, I really love the story
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined731
undefined:undefined
undefined:undefinedon their hands.
33:01Patriotic Scot Roberta
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined735
undefined:undefined736
undefined:undefined
undefined:undefined
undefined:undefinedmore this year
33:15because I've done one year already.
33:17Her starter, The Edinburgh Seven,
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined742
undefined:undefined743
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedfrom the male students
33:37who did not like this new thing.
33:39Despite the strong link,
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined750
undefined:undefined
undefined:undefinedthe feedback was it was
33:52a bit restaurant-y.
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined754
undefined:undefined
undefined:undefinedso it's going to be a bit tight.
34:02She's removed various elements
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined758
undefined:undefined
undefined:undefinedThey've not judged it,
34:17so, I don't know what they're
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined763
undefined:undefined764
undefined:undefined765
undefined:undefined
undefined:undefinedpanko breadcrumbs, and corn nuts.
34:36So, that is a last-minute element,
34:38and it seems like it's quite
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined771
undefined:undefined
undefined:undefinedmushrooms, black garlic puree,
34:55toasted hazelnuts
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined776
undefined:undefined
undefined:undefined
undefined:undefinedlamb-goustines
35:10while Stuart decants the lamb sauce.
35:15And then just want to do
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined784
undefined:undefined785
undefined:undefined
undefined:undefineddressed in academic gowns.
35:36OK, service, please.
35:38Want to get the door for me,
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined792
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedgrown in size.
36:14It looks great. Like the look?
36:16Like the story, the connection?
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined799
undefined:undefined800
undefined:undefined
undefined:undefinedThey're very posh scampis, really.
36:35Mm.
36:36Oh, I like that. Yeah?
36:38That's very tasty.
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined806
undefined:undefined807
undefined:undefined
undefined:undefined
undefined:undefinedwith more pickling.
36:51I quite like the subtle flavours,
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined812
undefined:undefined
undefined:undefined
undefined:undefinedin the judges' chamber. Mm!
37:07Be more brave like those
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined818
undefined:undefined819
undefined:undefined
undefined:undefinedgadgets and science.
37:24My dad was an engineer.
37:26I just found invention
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined824
undefined:undefined
undefined:undefinedengineering altogether, then?
37:38The science side of things?
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined829
undefined:undefined
undefined:undefined
undefined:undefinedthen you can always go back
37:52to the other one, which is always
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined834
undefined:undefined835
undefined:undefined836
undefined:undefined
undefined:undefinedlacked innovation
38:07and a clear link to the brief.
38:09Dan, you've made some changes
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined841
undefined:undefined842
undefined:undefined843
undefined:undefined844
undefined:undefined
undefined:undefined
undefined:undefinedand carrot juice,
38:28and they'll get finished
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined850
undefined:undefined
undefined:undefineddish and swapped out the lamb sauce,
38:47which, for all the wrong reasons,
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined855
undefined:undefined856
undefined:undefined
undefined:undefinedin a syringe! No.
39:03There used to be a syringe,
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined860
undefined:undefined861
undefined:undefined
undefined:undefinedDan.
39:15It might have just been
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined866
undefined:undefined867
undefined:undefined
undefined:undefineda perfect balance of rich lamb,
39:31fresh vegetables, and warming sherry
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined871
undefined:undefined
undefined:undefined
undefined:undefinedcos it gives me something to prove.
39:47First onto the plate
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined876
undefined:undefined
undefined:undefinedmushing about in the bowl.
39:58Next, the barbecued carrots
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined880
undefined:undefined881
undefined:undefined
undefined:undefinedlamb flavour through.
40:14To reinforce the link to the
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined885
undefined:undefined
undefined:undefined
undefined:undefinedwhen you break through.
40:35Wow, Dan, you've really
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined890
undefined:undefined891
undefined:undefined892
undefined:undefined
undefined:undefinedat the regional final,
40:54will be served with a syringe
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined898
undefined:undefined
undefined:undefined
undefined:undefinedOliver Peyton. Specifically!
41:16It's a completely reimagined dish.
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined904
undefined:undefined905
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedThat's very fragrant.
41:40Very dainty. Pretty little thing.
41:43I think this is the prettiest dish
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined913
undefined:undefined
undefined:undefinedin the consomme.
41:56It's rather strong, that alcohol.
41:57I'm not really sure what the point
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined919
undefined:undefined
undefined:undefined
undefined:undefinedbut I like the texture.
42:13Risky move doing a brand-new dish
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined924
undefined:undefined925
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedYeah.
42:34Again, I've finished it all.
42:35It really feels like the chef
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined933
undefined:undefined
undefined:undefinedabout his tribute
42:55to a truly Titanic innovation
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined937
undefined:undefined938
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedengineering that built the Titanic.
43:12It's a dish that was served on
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined944
undefined:undefined
undefined:undefineda scallop mousse, and oxtail,
43:26but that's no guarantee
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined949
undefined:undefined
undefined:undefined
undefined:undefinedengineering of the time.
43:40It was built in Belfast.
43:41They handed over a perfect machine
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined956
undefined:undefined
undefined:undefineda particularly risky element.
43:56We are doing the scallop mouse
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined960
undefined:undefined961
undefined:undefined
undefined:undefined
undefined:undefinedthe scallop, cream and lemon
44:11in the mousse
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined966
undefined:undefined
undefined:undefinedwith the scallop mousse.
44:24Oh, yeah? It wasn't setting, so
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined971
undefined:undefined
undefined:undefinedright? Flavour's right there.
44:40As long as I get four perfect
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined977
undefined:undefined978
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedstructural issues not lost on him...
45:03Well, the Titanic did sink, so
45:05I just hope this culinary captain
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined13
undefined:undefined
undefined:undefinedin the hope of a richer flavour.
45:22Two minutes, chef. All right.
45:23Followed by the scallop mousse,
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined991
undefined:undefined
undefined:undefinedthe beef consomme with oxtail,
45:38Phelim garnishes the dish...
45:40So, I'm just going to finish
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined997
undefined:undefined
undefined:undefined
undefined:undefinedwith a scallop tapioca cracker,
45:55topped with scallop tartare
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined1002
undefined:undefined1003
undefined:undefined1004
undefined:undefined1005
undefined:undefined
undefined:undefined
And the scallop.
:undefinedRACHEL: Yeah, only one this time!
46:24Yes. I'm rather grateful.
46:26CRUNCHING
46:27That tartare was much more finely
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined1012
undefined:undefined
undefined:undefinedwith my family.
46:38Oh. Oh, dearie me!
46:40I think my Titanic
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined1017
undefined:undefined
undefined:undefinedsupposed to come out
46:52in the shape of the Titanic,
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined1021
undefined:undefined
undefined:undefined
undefined:undefinedbouncing rubber ball.
47:06It's a bit eggy. I'm find it a bit
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined1026
undefined:undefined
undefined:undefined
undefined:undefinedreally binds it all together.
47:22The flavours aren't as bright as
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined1031
undefined:undefined
undefined:undefined
undefined:undefinedto the brief is absolute,
47:38and clear, and unmistakable. Yeah.
47:43Well, you lovely people,
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined1038
undefined:undefined1039
undefined:undefined
undefined:undefined
undefined:undefineddishes out of the gate!
48:05How was it in here?
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined1051
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedI think,
48:33the hardest part
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined1057
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedwho's on top yet.
48:45Oli's dish, he got 40 from
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined1063
undefined:undefined
undefined:undefinedthan I cooked in the regionals,
49:00so we'll have to see.
49:09Hello, chefs. Hey. Hello, Andi.
49:11How are you all feeling?
49:13Terrible.
49:14LAUGHTER
49:16I guess you're all on tenterhooks
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined1072
undefined:undefined1073
undefined:undefined
undefined:undefinedhere that have never
49:28been to finals week before.
49:29Could you feel the nerves?
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined1079
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedto make, to change a dish completely
49:56at this stage of the competition.
49:58I think that we struggled slightly
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined1087
undefined:undefined
undefined:undefined
undefined:undefinedthis kitchen - bold, gutsy moves.
50:15Thank you so much. Thank you.
50:19My starter didn't go that well,
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined1096
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedopportunities
50:48to get onto the banquet.
50:49It's just the first dish out
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined1104
undefined:undefined1105
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedyour dish before.
51:11We loved the back story around it,
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined1111
undefined:undefined
undefined:undefinedyou let yourself down today,
51:23if you if you want me to be
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined1117
undefined:undefined1118
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedI thought it was beautiful.
51:55The story of the Edinburgh Seven
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined1126
undefined:undefined
undefined:undefinedwas absolutely stunning.
52:07But the centrepieces
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined1130
undefined:undefined1131
undefined:undefined1132
undefined:undefined1133
undefined:undefined
undefined:undefined
undefined:undefinedmore than anything.
52:27Thank you very much.
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined1138
undefined:undefined1139
undefined:undefined1140
undefined:undefined1141
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedout of ten for this.
52:52I really loved the fresh flavours.
52:56I thought the adjustments
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined1148
undefined:undefined1149
undefined:undefined1104
undefined:undefined1151
undefined:undefined
undefined:undefinedand just being so nimble.
53:13It's really impressive to watch.
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined1158
undefined:undefined
undefined:undefined
Right:undefined
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefineda superb dish.
53:48I think it told a wonderful story.
53:51It told it with great theatre
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined1168
undefined:undefined
undefined:undefined
undefined:undefinedOli, thank you so much.
54:08I just want to say,
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined1173
undefined:undefined
undefined:undefinedGood luck, guys.
54:20So, obviously, the starter
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined1179
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedwith The Founding Father,
54:44and Stuart with
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined1186
undefined:undefined1187
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedyeah, absolutely.
55:08Stuart? Shocked again, honestly.
55:10I mean, it's such great food today
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined1194
undefined:undefined1195
undefined:undefined1196
undefined:undefined1197
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedThank you very much!
55:45It's a blinder.
55:46Thank you. It's beautiful,
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined1205
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedI think your relationship
55:59to the brief, the whole back story
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined1212
undefined:undefined1132
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedCan I change my score?
56:19His hint on most of it
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined1220
undefined:undefined1221
undefined:undefined
undefined:undefinedcome this far
56:32and to have just fell
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined1225
undefined:undefined1226
undefined:undefined1227
undefined:undefined
undefined:undefinedI thought it was superb.
56:46Congratulations, Alex,
56:47and congratulations to you, too,
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined1233
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedit's very tough. Lifting a fork!
57:05It's been lovely having you here.
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined1239
undefined:undefined
undefined:undefinedboth of you.
57:14HE LAUGHS
57:17HE EXCLAIMS
57:19Here we go.
57:20THEY EXCLAIM - Come on!
57:22Party people. Who is it?
57:24Who's writing their name on
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined1250
undefined:undefined1251
undefined:undefined1252
undefined:undefined
undefined:undefinedoff the gas.
57:44If anything, this has probably
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined00:00:04,680 --> 00:00:07,296
undefined:undefined1257
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedAnd here's to more. Can't wait.
58:08Thank you, guys.
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undefined:undefinedface a crisis of confidence.
58:20I'll be lucky to come seventh,
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