North West Judging Great British Menu


North West Judging

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It's Judgment Day on Great British Menu...

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I'll tell you what, it's gone up

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the Richter scale, hasn't it? It's like...

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..as self-taught Ellis Barrie...

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I'll be singing all the way to the banquet, my friend.

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..goes head-to-head with Paul Askew,

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the most experienced chef in the competition...

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I think it's definitely gone up a notch.

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..in a battle to represent the North West in the national finals.

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They're competing for an incredible prize,

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to cook at a magnificent Taste of Summer banquet

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celebrating 140 years of Wimbledon,

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the world's most iconic and prestigious tennis championship.

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To get there, they'll now have to wow the formidable panel of judges -

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Matthew Fort, Oliver Peyton

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and, joining them this year, food expert Andi Oliver.

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Oh, that's wonderful.

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This is layers of beautiful, deep flavour that just keep going.

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Both chefs are desperate to impress.

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Ooh!

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And having finished just one point apart in the heats,

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they know there's no room error.

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-Are you shaking a bit, Paul?

-Damn.

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I'm going to try my best now, but hey-ho diddly-oh.

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THEY LAUGH

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That was very emotional.

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Going through to the national finals is...

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Ellis Barrie's modern dishes and imaginative presentation

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impressed veteran judge Daniel Clifford during the week.

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He finished top of the leaderboard

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with a perfect ten for his fish dish,

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although his later courses weren't quite as successful.

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Hell of a roller-coaster, this week.

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Started off strong, came down quite brutally.

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Make a few little tweaks on my dishes

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and hopefully get them dishes through to the banquet.

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-Best of luck today.

-Nice one.

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Big one. Let's do the North West proud.

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Bash on.

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Paul Askew finished just one point behind Ellis,

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also scoring a ten for his main.

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He's hoping his classical cooking

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will take him through to the national finals.

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When I imagine Wimbledon,

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I think of it as this very quintessential British thing

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that demands quality and class,

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and that's what I'm hoping to deliver today.

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This year, judges Oliver Peyton and Matthew Fort

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are joined by a new judge,

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broadcaster and restaurateur Andi Oliver.

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I have been given the best job in the world.

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I get to eat food from some of the top chefs in this country,

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my fellow judges are wonderful, I'm on the Great British Menu -

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what could be better?

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Today's competition is going to be really fascinating

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because it involves the most experienced chef, I think,

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in this year's competition, Paul Askew, and Ellis Barrie,

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a young chef who's just literally come like a meteor out of nowhere.

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Well, quite quickly you can see the two different styles of chefs here.

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Paul's menu is depending very strongly

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on the quality of his ingredients,

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whereas Ellis's, there's much more going on,

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there's much more sense of contrast.

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I'm looking forward to some exciting food.

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I want innovation, I want some flair.

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I want to be inspired.

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Getting the senses and smells of summer onto the plate

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is going to be quite critical to their success, I think.

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Well, I can't wait.

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So how did you feel when we got put through by Daniel?

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That was a bit of a nerve-racker, wasn't it?

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I wasn't expecting it at all, to be honest with you.

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I had a hell of a day yesterday off Daniel.

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I was shocked, but I think he liked the fact

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-that we done something risky.

-We've challenged him, and for me,

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I hope we can do the same for these judges.

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-Good morning.

-Good morning.

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-Paul, how have you found it?

-Yeah, it's a tough process.

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You know, obviously we're looking to make a few little tweaks today

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-to push it over the line.

-Ellis, how has it been?

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It's completely different to what I'm used to,

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but, yeah, really enjoyed it.

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-Are you going to show him how it's done?

-I hope so.

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You've got an amazing brief, a Taste of Summer,

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so we're expecting incredible flavour, some vibrancy,

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inspiring, exciting food.

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-Thank you very much.

-See you later, guys.

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-Look forward to cooking for you.

-Nice to meet you.

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Do you think they understand the modern style

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or do you think they'll favour a more classical style?

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There's just no saying. I don't know who likes what or how they like it.

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Hopefully, they like my style.

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-Yeah.

-THEY LAUGH

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Paul is first to the pass with his starter, The Little Wonder,

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in tribute to five times Wimbledon Ladies Champion Lottie Dod.

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Veteran judge Daniel Clifford found the dish,

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featuring asparagus and duck eggs, too simple, giving it five,

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the lowest score of the week.

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I must admit, I was really disappointed

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with the score on the starter.

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It's a dish I do believe in,

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but I have taken on board what Daniel said.

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I'm going to do a little bit of charring on the asparagus.

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Good, yeah. Hopefully you'll get a good strong six.

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THEY LAUGH

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The chefs will also be marked by a guest judge.

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Today, it's former British number one Greg Rusedski,

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who reached the Wimbledon quarterfinals in 1997

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and was named Sports Personality of the Year.

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-Hi, Greg.

-Hi, Andi, nice to meet you.

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Welcome to the Great British Menu.

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This is Oliver, Matthew, and this is your seat, my dear.

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What is it about Wimbledon that makes it so special, do you think?

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Well, I always enjoyed Wimbledon.

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Obviously it's the most famous tournament in tennis history.

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It's a tradition. It's the start of our British summer.

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It's a wonderful time of year.

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And actually playing there,

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I mean, that pressure must just be extraordinary. I can't imagine.

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Well, it is. It's an amazing feeling and I remember the first time

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I represented Britain playing at Wimbledon and I got on Centre Court

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for my opening match, I lost the first set 6-1

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in about 18 minutes because I was so, so nervous.

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Then after that, I got myself into it, won in four sets,

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celebrated by ripping off my shirts and throwing my hats in the crowd

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and rackets as if I'd won the tournament.

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I mean, it's Centre Court for these chefs

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and the standards have got to be high.

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I think it's kind of an important occasion for the chefs as well.

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I think it's massively important because you're talking about

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the 140th year of Wimbledon right now,

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and to get the menu leading into the championships

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would be a fantastic accomplishment for any of these great chefs.

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Paul begins his starter, The Little Wonder,

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with goat's cheese curd, radish and watercress puree.

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He adds bacon crisp shards, watercress and flowers for garnish.

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Next, he chars his warmed-through asparagus.

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Just give a little bit of colour,

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put a bit of heat and a bit of smoke on there with the charring.

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I'm listening to Daniel and just stepping it up.

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I need to get those eggs out now as well.

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Finally, he tops his poached duck eggs with truffle.

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-Shaking a bit, Paul?

-Damn.

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Good job I've got a spare one.

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He serves with newspaper cuttings and boards

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that tell the Lottie Dod story.

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Thank you.

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Wow, that was hard.

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Very pretty. Lottie Dod.

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At 15 years of age, she won Wimbledon.

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She is the youngest woman to ever win the Wimbledon Championships.

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Oh, lovely.

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I love truffles. It looks great.

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So do you think you've executed that higher than a five?

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I think it's definitely gone up a notch.

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I think it is a taste of summer, it's very beautiful.

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I love all the little flowers.

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The asparagus are lovely.

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Is a duck egg summer? You know...

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Well, it's the freshness of it, it's the lightness of it.

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And it's the combination.

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The asparagus and egg together is very summery to me, actually.

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I mean, you know, it's fine.

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It's a nice little warm-up, in tennis terms, as we call it.

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You know, you don't want to be too exciting in the beginning

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and you just want a nice subtle start to your meal.

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It's quite a safe dish.

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I don't think it's good enough to win this competition

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and it's certainly not good enough for Wimbledon.

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Ellis's starter, Sumer Is Icumen In,

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is named after a 13th-century folk song which welcomed in the season.

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It's a celebration of the cucumber sandwiches he remembers

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from family picnics on the beach.

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But despite enjoying it,

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Daniel felt it needed more excitement for the banquet,

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giving it an eight.

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I'd love to get a ten on this course.

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I love the presentation of it.

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I like the whole picnic side of summer.

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I'm going to change the cucumber, the main cucumber element of it,

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do what Daniel said, stuff it with a little oyster.

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Just going to put a bit of basil through

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just to get them summery flavours.

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Ellis starts by blowtorching his compressed cucumber,

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then adds fresh raw oyster

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and tops with basil cucumber balls and pork lardo.

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Next, to his plate he adds cucumber tagliatelle,

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which he pipes with courgette puree.

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Are you going to play your song today or are you going to sing it?

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I'll be singing that song all the way to the banquet, my friend.

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HE LAUGHS

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He finishes his plate with pickled cucumbers, black olive crisp,

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cucumber flowers and dots of rice wine gel.

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He pours his gin and cucumber cocktail into glasses...

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So we're going in the middle, please.

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..and places everything into picnic hampers,

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along with soda bread and oyster butter.

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That's me done.

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MUSIC: Sumer Is Icumen In

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What's that song? You know, don't you?

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It's actually... It's a mid-13th century song

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which heralds the arrival of summer,

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Sumer Is Icumen In.

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Ooh, it's a little picnic.

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And a little drink.

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AND a little drink.

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-I think it was good.

-Yeah, it looked very good.

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What could be going wrong?

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I'm loving this cocktail.

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-I am too.

-Yeah.

-I think that that's a great starter.

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It's very refreshing.

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-And light.

-And summery.

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-Are you all right down there, chaps? Quite happy?

-Very happy.

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Very happy about that.

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The cucumber filled with oyster and a little dab of gel

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-is absolutely brilliant.

-That gel's amazing.

-Mm.

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That little roll, when you get that lovely creamy

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little puree in the middle, isn't that a beautiful thing?

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Not massively keen on the oyster butter.

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I just don't think you need it.

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I think the oyster on top and the cucumber, I think it just works,

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because all of them just come together so beautifully.

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-Absolutely delicious.

-It's gorgeous.

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I think this is just the essence of a summer day,

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or a summer day that I would like to have.

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Next, it's the fish course, with Paul plating first.

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His dish, A British Double, honours Andy Murray and Heather Watson,

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using Scottish turbot and Channel Island oysters

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to represent the places they were born.

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Veteran Daniel thought Paul had too many elements on the plate

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and scored it a seven.

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So, Paul, any changes on this dish?

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Yeah, I took away the potato crisp.

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So I've just tweaked it slightly, but, yeah.

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Paul pan-fries his turbot, sprinkled with espelette -

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a gentle, warming pepper - in butter, then leaves to rest.

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I just love great fish cooked properly.

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Well, that was a nice piece of cooked fish, I must admit.

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He starts his plate with pommes mousseline...

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..then adds steamed oyster and courgette ribbon and wilted spinach.

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Next, the turbot...

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I'm really pleased with that.

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..then deep-fried courgette flowers,

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pickled cucumbers and a garnish of oyster leaf.

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The dish is served with champagne sauce and a spoon of caviar,

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all presented on a silver platter.

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Thank you.

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So what is this? A British Double.

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We had two Wimbledon champions last year.

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So Heather Watson won the mixed doubles with her partner

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and Andy Murray won the men's singles,

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so fantastic for British tennis.

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I've made the changes. Let's hope it's good enough.

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The turbot must have a much more important role in the dish.

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You know, it's just not big enough.

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The greens and the oyster... I quite like the greens, actually,

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with a little bit of the mashed potato.

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What's disappointing, my turbot's really under-seasoned.

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I like a butter sauce,

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but to have butter sauce and a very, very creamy potato base

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on top of that, it's mismatched parts.

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For me, it's not summer.

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It feels too heavy, it feels too rich.

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It just says nothing of summer to me.

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He hasn't done, you know, the king of fish justice here.

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If this was at the final banquet, as you can see,

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I haven't eaten too much of it because it hasn't inspired me.

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-And you're a big boy.

-Yes, I love my food.

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THEY LAUGH

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Ellis's fish course,

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You Cannot Be Sea-rious! It Was One The Line,

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is based on another childhood memory

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of family barbecues on the beach in Anglesey.

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Daniel was impressed with his use of confited sea bass

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and burnt cauliflower to recreate the flavours of a barbecue,

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scoring it a perfect ten.

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Do you think you can deliver that same quality?

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I do, yeah.

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Ellis starts his plate with burnt cauliflower puree...

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You suit them goggles, Paul.

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..while Paul helps out by adding dry ice and Anglesey seaweed

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to Ellis's presentation barbecues.

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Theatre, Paul, theatre.

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Is there any seaweed left in Anglesey, Ellis, or...?

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Ellis plates his sea bass confited in pork fat...

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..then adds Menai mussels, pickled radish...

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..and sauteed cauliflower.

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Next, salted blackcurrants,

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and finally, crispy sea bass skin.

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The plates are served in the presentation barbecues.

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Let's go.

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-Risky.

-I think the judges are going to really love that.

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This is unusual.

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Oh. It looks like a rock pool.

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I hope it tastes as good as it looks.

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Are you looking for another ten?

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I'd love that to get a ten.

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Only time will tell.

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The fish is excellently cooked.

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You've got the crispy and the lightness of the fish.

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This feels more like summer to me right now.

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Oh, my word, and that caramelised cauliflower puree.

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It's silky and rich and still really light,

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and a little smoky, it's got going on in there.

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Really beautiful.

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There are a lot of elements on the plate,

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but they all go well together in different combinations.

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-Yes.

-Just lovely.

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-This really is a lovely bit of cooking.

-Oh, wow.

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It works, and that's what's exciting about this dish, I think.

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It's light, it's summery, it's completely on the brief.

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At the halfway point,

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the judges are contemplating the dishes they've tasted so far.

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It's been a bit of chalk and cheese this morning, hasn't it?

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Well, Paul was very, very safe, while Ellis,

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if he keeps going the way he is, he is a real contender for this.

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I think Paul needs to throw off the shackles

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and express himself a lot more.

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I still have high hopes for Paul.

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It is a long match, but right now

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we're in the second set and he's got to turn things around

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at the start of the third.

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How are you finding cooking for the judges, mate?

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I'll tell you what, it's gone up the Richter scale, hasn't it?

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It's like...

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It's ready for boiling point right there.

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Ellis is first to serve his main course, Fred Perry's Pork Tie,

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to commemorate the British Wimbledon champion of the 1930s,

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whose winning tie was allegedly left draped over a chair

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because of his working-class roots.

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Daniel was disappointed with the flavour of the pork dish

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and scored him a seven.

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Big dish coming up now.

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Big dish. I've got a lot to prove on this dish,

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so I've taken away stuff which wasn't there yesterday,

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like the aubergine puree, the sloppy cumin stuffing.

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Ellis starts by checking his pork loin.

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Today, he's decided not to blend his stuffing and has added nuts,

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which he hopes will give it a better texture.

0:17:170:17:19

Are you happy with it?

0:17:190:17:21

-Yeah?

-Yeah.

0:17:210:17:22

He plates the stuffed pork loin and adds confit potatoes,

0:17:240:17:29

summer broad beans and peas,

0:17:290:17:31

then pig's head bonbons and cherry tomatoes.

0:17:310:17:35

Next, caramelised pear pearls and frosted pine nut crunch.

0:17:360:17:40

I think I've got it. I've got it today.

0:17:410:17:43

-You've got it how you wanted it now?

-Yeah.

0:17:430:17:45

He puts the plates onto presentation chairs,

0:17:470:17:50

reflecting the Fred Perry story.

0:17:500:17:53

There's a little bottle of Perry sauce.

0:17:570:18:00

Let's go.

0:18:000:18:01

-That pork looks good.

-It smells good.

0:18:070:18:09

So, this tie is the Wimbledon colours, Greg, yeah?

0:18:100:18:13

That's correct.

0:18:130:18:15

Fred Perry was left his tie on the chair in the locker room,

0:18:150:18:18

rather than presented to him.

0:18:180:18:20

Now they give the tie to any old riffraff.

0:18:200:18:22

-Well, look at me,

-I

-got one!

0:18:220:18:24

THEY LAUGH

0:18:240:18:26

Big one out the way there.

0:18:260:18:28

It looked good, it looked great.

0:18:280:18:30

It's a fine-looking dish of food.

0:18:300:18:31

Although I'd say the look of the dish is more autumnal than summer.

0:18:320:18:35

The flavours are quite light, aren't they?

0:18:350:18:37

I'm not getting the mix of flavours I thought I would with this dish.

0:18:370:18:41

I expected rather more flavour from it than I'm actually getting.

0:18:410:18:45

Mine's a bit undercooked.

0:18:450:18:47

-I quite like this sort of big bonbon thing.

-Mm.

0:18:470:18:50

That's the pig's head. That's where all the flavour is.

0:18:500:18:53

Actually, I love the stuffing but, unfortunately,

0:18:530:18:55

it is overwhelming the pork, isn't it?

0:18:550:18:57

The meat isn't cooked well enough, the potatoes are undercooked.

0:18:570:19:01

I'm beginning to feel a sense of relief.

0:19:010:19:03

ANDI LAUGHS

0:19:030:19:05

Ellis can get things wrong.

0:19:050:19:07

He's fallible.

0:19:070:19:08

Paul's main course, Summer Memories With Marjorie,

0:19:140:19:17

is a tribute to his mother,

0:19:170:19:19

celebrating her favourite ingredient, hogget.

0:19:190:19:22

Daniel found it to be faultless and scored it a perfect ten.

0:19:220:19:27

-How you getting on, Paul?

-I'm good, mate, yeah.

0:19:270:19:29

I'm just sealing off the rump ready to go in the hay roast.

0:19:290:19:32

You've had your ten, your little ace card,

0:19:320:19:34

and now I've got to make sure that mine delivers, otherwise, you know,

0:19:340:19:37

I could be going home a disappointed piglet, couldn't I?

0:19:370:19:41

Paul starts by plating confit shoulder of hogget and pearl barley

0:19:430:19:47

in small copper pans.

0:19:470:19:49

Are you pleased with the pearl barley, Paul?

0:19:490:19:51

Yeah, looking good so far, mate.

0:19:510:19:52

He pipes on orange and carrot puree...

0:19:530:19:56

..then adds fried sweetbreads,

0:19:570:20:00

spring onions and golden beetroot.

0:20:000:20:03

So this dish means quite a lot to you and over the week,

0:20:040:20:07

I feel like it means a lot to me now as well, getting to know you.

0:20:070:20:10

I need to make sure I do my little old mum justice

0:20:100:20:13

on this one, for sure.

0:20:130:20:14

He carves his hay-roasted hogget rump and places onto wooden boards,

0:20:140:20:19

then adds the pan-roast loin of hogget to his plates.

0:20:190:20:22

Finally, he pours lamb jus into ram's horns.

0:20:220:20:25

Thank you. Service.

0:20:360:20:37

PAUL EXHALES

0:20:400:20:42

To me, that was, um...

0:20:420:20:44

That was very emotional.

0:20:440:20:46

I feel it for you.

0:20:470:20:48

Oh, wow.

0:20:570:20:58

Memories with Marjorie since 1966.

0:21:000:21:04

You get a lovely little picture there of Paul as well,

0:21:040:21:06

cooking on the barbecue with his mum.

0:21:060:21:08

-I can see how much you pushed for that dish.

-Yeah.

0:21:110:21:14

-It was amazing.

-Left a lot of my heart on that plate,

0:21:140:21:18

so I hope Marjorie will be proud.

0:21:180:21:20

Big time. Big-time proud.

0:21:200:21:22

The colour of this meat is sensational.

0:21:240:21:26

-Ooh.

-The pearl barley's delicious with it.

0:21:270:21:30

Yeah. Ooh.

0:21:300:21:31

Oh, that's wonderful.

0:21:310:21:33

When you're sort of dreaming of a perfect piece of meat and gravy,

0:21:330:21:35

this would be it, wouldn't it? Oh, Paul!

0:21:350:21:38

We've finally seen who Paul is.

0:21:380:21:40

-He's finally come to life.

-Mm!

0:21:400:21:42

Wonderful sweetbreads.

0:21:420:21:43

Perfectly cooked.

0:21:430:21:44

It's really, really, really lovely.

0:21:450:21:46

It's layers of beautiful, deep flavour that just keep going.

0:21:460:21:51

-It's really beautifully done.

-Phew, God, I feel relieved.

0:21:510:21:54

Yeah.

0:21:540:21:55

Ellis is first to plate his dessert.

0:22:000:22:03

His dish, Strawberry Fields,

0:22:040:22:05

recalls picking strawberries with his grandfather

0:22:050:22:08

and features six different strawberry elements.

0:22:080:22:11

But veteran Daniel wanted more fresh strawberry flavour on the plate,

0:22:110:22:15

scoring it a seven.

0:22:150:22:17

This is my risky one. It's something I'm not familiar with, desserts,

0:22:180:22:21

so I'm going try my best now, but hey-ho, diddly-oh.

0:22:210:22:25

THEY LAUGH

0:22:250:22:27

Ellis starts his presentation boxes, representing fields,

0:22:290:22:33

with berry tea panna cotta topped with strawberry tartare.

0:22:330:22:36

Next, the chocolate soil that Daniel felt overwhelmed the dish.

0:22:380:22:42

I'm just putting a lot less on.

0:22:440:22:45

So you've just reduced the quantity rather than change it.

0:22:450:22:48

Just the quantity, yeah, so it's a lot more subtle.

0:22:480:22:50

He adds compressed strawberry with candied strawberry tops

0:22:500:22:54

and Earl Grey tea gel.

0:22:540:22:56

That looks very nice. It looks a little bit more refined and elegant

0:22:560:22:59

-than it did yesterday, doesn't it?

-Sorbet!

0:22:590:23:02

Then strawberry sorbet, fresh strawberries...

0:23:020:23:05

..and finally, strawberry meringue.

0:23:070:23:09

Off we go.

0:23:160:23:17

It looks great.

0:23:180:23:19

It's a little bit predictable, I would say.

0:23:230:23:25

So, big relief, final dish gone? Are you a happy man?

0:23:270:23:30

It's the best feeling ever, yeah!

0:23:300:23:32

I can't wait for you to feel like this.

0:23:320:23:34

Actually, that tastes pretty good.

0:23:340:23:36

I think what it is is beautifully executed.

0:23:360:23:38

But it's not as exciting, it's not as original,

0:23:400:23:43

it's not as personal with sort of character

0:23:430:23:45

as his earlier dishes.

0:23:450:23:46

I think the berry panna cotta with the tea

0:23:460:23:49

is really, really, really delicious.

0:23:490:23:51

It tastes far better than it looks.

0:23:510:23:54

I agree with you, this is good,

0:23:540:23:56

-but you kind of want it to be more than good.

-Yes.

0:23:560:23:58

I want it to be pizzazz.

0:23:580:23:59

It was a safe, safe option for somebody

0:23:590:24:01

who has been very bold throughout.

0:24:010:24:03

The final dish of the day is Paul's interpretation

0:24:080:24:11

of the classic baked Alaska,

0:24:110:24:13

in which ice cream is covered in meringue and baked in the oven.

0:24:130:24:17

He's using a pineapple flavour to commemorate the pineapple

0:24:170:24:20

at the top of the Wimbledon men's singles trophy.

0:24:200:24:23

-How's it looking, Paul?

-Yeah, it's good, mate. I'm happy.

0:24:230:24:26

With the meringues baked,

0:24:280:24:30

Paul plates his Alaskas and adds wild strawberries,

0:24:300:24:33

borage flowers and honey and oat granola.

0:24:330:24:36

Finally, he blowtorches to add more colour

0:24:380:24:41

and serves with a milky oolong summer cup iced tea.

0:24:410:24:44

Thank you.

0:24:470:24:48

Phew-ee.

0:24:510:24:52

My heart is beating faster.

0:24:570:24:59

Look at that.

0:24:590:25:00

The Captain's Trophy.

0:25:010:25:03

The men's championship trophy, on top of it, has a pineapple.

0:25:030:25:05

Ah.

0:25:050:25:07

I'll tell you what, mate, it's been an absolute pleasure

0:25:070:25:09

-cooking with you this week.

-Yeah, it's been a dream.

0:25:090:25:12

Oh, that's not very nice, is it?

0:25:140:25:16

It's kind of watery and then it's a little bit bitter.

0:25:160:25:19

And it's murky.

0:25:190:25:20

The meringue is nicely chewy.

0:25:210:25:23

I can't even get into mine.

0:25:230:25:25

-It's gone...

-CRACK!

0:25:250:25:26

I was really excited, because the presentation was beautiful,

0:25:290:25:33

and I couldn't get into it because it was too hard, you know?

0:25:330:25:36

The other thing that's happening for me is it's all really sweet.

0:25:360:25:39

Well, I think in summary, I can say it's a half-baked Alaska.

0:25:390:25:43

THEY LAUGH

0:25:430:25:44

It's a big emotional day and a grand finale, isn't it?

0:25:480:25:51

-Don't you get me going!

-THEY LAUGH

0:25:510:25:54

We've had two very, very strongly contrasting styles of cooking.

0:25:540:25:58

Both chefs have dishes today that you could see at the final banquet.

0:25:580:26:01

They both managed to pull some really excellent cooking

0:26:010:26:04

out the bag.

0:26:040:26:05

Who knows which way it's going to go?

0:26:050:26:07

Soon to find out.

0:26:070:26:08

Welcome, Chefs. How has your first experience

0:26:190:26:21

in the Great British Menu kitchen been?

0:26:210:26:23

-That was a challenge.

-THEY LAUGH

0:26:230:26:26

An emotional roller-coaster, I would call it, but, yeah.

0:26:260:26:29

Well, I've got to tell you, we've had a very surprising day.

0:26:290:26:33

But, sadly, there can only be one winner.

0:26:330:26:36

So, without further ado, going through to the national finals is...

0:26:370:26:43

..Ellis.

0:26:490:26:50

-Well done, mate.

-It's been a pleasure, mate.

0:26:560:26:58

Congratulations, Ellis. How do you feel?

0:26:580:27:01

Woo!

0:27:010:27:03

It's a new word, I like it.

0:27:030:27:05

That was, yeah, no, that's, er... That is weird.

0:27:050:27:07

To get through here is just...

0:27:070:27:09

I can't even explain, I'm speechless.

0:27:090:27:11

Ellis, you produced some really exciting food today.

0:27:110:27:13

Your fish course just blew me away.

0:27:130:27:16

Just sublime. I gave it a ten, so well done.

0:27:160:27:19

Thank you very much.

0:27:190:27:21

Paul, we thought your hogget dish was absolute perfection.

0:27:210:27:24

You should be very proud of that dish. Well done.

0:27:240:27:27

Thank you.

0:27:270:27:28

Paul, there was some fabulous cooking from you today.

0:27:280:27:30

You lost out in the end to what was an exceptionally talented young man.

0:27:300:27:34

Absolutely. I thought he cooked his heart out today.

0:27:340:27:37

Fair play. You know, it's been great cooking with him all week.

0:27:370:27:40

Chefs, I had a fantastic day.

0:27:400:27:42

I really thought you told great stories

0:27:420:27:44

and showed the tradition of Wimbledon,

0:27:440:27:46

so well done to both of you and keep up all the great work.

0:27:460:27:48

Ellis, we are all looking forward to see how you perform in the finals.

0:27:480:27:52

-Good luck to both of you.

-Thank you very much.

0:27:520:27:54

-Thank you very much.

-Well done, guys.

-Thank you.

0:27:540:27:57

To be the finalist for the North West...

0:28:020:28:03

My word.

0:28:050:28:07

HE LAUGHS

0:28:070:28:09

Hello.

0:28:110:28:12

-Congratulations.

-Nice one, mate.

-Well done.

0:28:140:28:17

-Epic.

-Yeah. Well, there's only one thing to do.

0:28:170:28:20

It's time for a little beer.

0:28:200:28:21

With this swig, you've got to promise me one thing -

0:28:210:28:23

it's got to go all the way to the banquet

0:28:230:28:25

and you've got to fly that North West flag.

0:28:250:28:28

-Cheers.

-Cheers. To Marjorie.

0:28:280:28:30

To Marjorie.

0:28:300:28:31

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