North East Judging Great British Menu


North East Judging

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It's judgment time on Great British Menu and a place in our national finals is up for grabs.

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Three of the North East's top chefs have been desperately battling to out-cook each other

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to get a dish on the menu at the People's Banquet.

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It's been a week of tension and high drama.

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They have got a bit of colour on them.

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Former champion Nigel Haworth demanded the best of the best

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and Tim Bilton left the competition early when his homely food failed to hit the mark.

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I'm gutted, but two worthy contenders to take the North East forward.

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Today, Stephanie Moon and Andrew Pern will cook their entire menus again for the judges.

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It's a fight to the finish.

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To get this far is incredible. To cook for those judges... I want to win now.

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I'm going to go for it today, so you better watch out, Stephanie!

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Both chefs are desperate to win today.

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The prize in their sights is a place in the Great British Menu final

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where the regional champions will battle it out for the honour of cooking at the People's Banquet.

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Stephanie Moon came into the competition as the underdog,

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but to the surprise of her rivals, her highly original menu triumphed.

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It's all to play for. Andrew is after my blood. He really is. I've got to keep sharp and on my game.

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She's up against the very experienced Andrew Pern

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who has held a Michelin star for his fusion of fine dining and robust British classics.

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I've been behind Stephanie all week. Today is my last chance to leap ahead of her,

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make it my day and book my place in the Great British Menu final.

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Our exacting judges Prue Leith, Matthew Fort and Oliver Peyton

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are looking for magnificent platters of food to share, dishes that will create a spectacle

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and be a real talking point at the ultimate street party - the People's Banquet.

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Anything less will get short shrift.

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What we're really trying to do is a really fantastic street party.

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Not street food, but gastronomy as always. We are talking about the best chefs in the country.

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I think the food has got to be able to be a conversation piece.

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If it's a sort of classic restaurant fare, it's not going to do that.

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It has to have a sense of, "Wow, have a bit of this, try that!"

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Fantastic, huge, great, elaborate pieces of food laid out,

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just inviting you to get stuck in!

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-Good morning, Steph.

-Morning.

-Here we go then.

-The big one.

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Both chefs will cook all four courses from their menus,

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but the judges won't learn who's cooked each dish

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or which menu it belongs to until they've tasted everything.

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-Are you feeling confident?

-I am.

-To stay in the competition, both chefs will have to make sure

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this is the service of a lifetime.

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Steph's kicking off her menu

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with sticky pigeon with ingredients foraged from the hedgerow.

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-We won't have much leeway today with three judges. One was bad enough.

-They're going to be Rottweilers.

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But the first dish to go before the judges today

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is Andrew's salmagundi of north country produce

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which didn't score well on Monday.

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This is a cooking competition and you're starting off with a dish that hasn't got a lot of cooking in it.

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The thing that surprised me was how easy it seemed for you to do.

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That's the idea. The easier, the better. Cos the other three aren't.

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Despite Stephanie's taunts, Andrew believes his platter

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of cured meats, vegetables, egg mayonnaise and cheese would be a hit at the People's Banquet.

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But will the judges agree?

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-"Minging" is the first thing that comes to mind. Minging and a mess.

-I love it.

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I can't work out whether it's a herbaceous border or a deconstructed salmagundi.

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-It's a mess.

-Does it taste nice?

-Delicious. Eat one.

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-It's Humpty Dumpty.

-It's mustard and cress, isn't it?

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Do you think people will respond to this? Can you see it in the People's Banquet?

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I'm not getting a sense of purpose out of this.

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It feels like a food decoration course on a platter here.

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What is disappointing is that I feel, aside from assembling ingredients here,

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I don't feel there's very much skill in terms of cooking.

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A mish-mash of colour does not make it suitable for a banquet. If you do something like this,

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there has to be warmth and love to it. I am not feeling the love from this dish.

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I like it. It is colourful. I think it's 90% delicious.

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-I just have a feeling we're going to see something better.

-I very much hope we are.

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Andrew's starter hasn't exactly impressed the judges. Can Stephanie take the advantage?

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She scored highly on Monday with her sticky pigeon with forager's relish and hedgerow crisps

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made from beetroot and burdock.

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-Nervous?

-Yeah.

-The judges aren't far away now. They're circling.

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Steph's taking a risk with her unusual ingredients, as Andrew is keen to point out.

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-Do you think the judges are going to enjoy those?

-I believe in foraging. I've done it for a long time.

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-I'm hoping they like it.

-I hope they don't.

-Steph's got her heart set on going through today,

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so it's a blow to discover her burdock root is not top quality.

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Oh, dear. What's happening there?

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It's quite good, thinking, "That's all right. It might put her out of her stride a bit and trip her up."

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The more that happens, the better for me.

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As Stephanie puts the sticky glaze on her pigeon, then adds the finishing touches to her platter,

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she's pulled it out of the bag, despite her nerves.

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Now she can only hope for mercy from the judges.

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You are in the firing line to be shot down.

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A much greater sense of allure to this dish.

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I'm sort of already intrigued to see what's inside the apple.

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That makes me smile just to look at it, the ingenuity. How do you serve this?

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-Does this lend itself to a street party?

-I'll help you.

-It looks good, it's a feast for the eyes.

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I can see this going down on a big, long table and everyone going, "Hmm, what's that?" "Pigeon."

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There's a problem for a start. Little bleeding chunks of pigeon's breast, people will not eat.

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-Have you gone soft in your old age?

-It's not bleeding. It's rare.

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-And it is delicious. I think this is incredibly patronising.

-It's not.

-It's completely patronising.

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-If you squish a piece of stew, it does that.

-If you want to get people talking at a large table like this,

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-there's lots to talk about here.

-This is lovely food to share.

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I love the apple job. The stuff inside is too sweet. This is amusing.

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Not many people will have seen three colours of beetroot dried.

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I don't see this as food for the community. I have misgivings about how much people will enjoy it.

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And also to me, it's just... I don't know. It's just a bit too polite.

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So mixed reviews for Stephanie.

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Could Matthew's concerns about her challenging choice of meat count against her?

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There are three more courses to go before the judges' verdict.

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Both chefs are hard at work on their fish dish.

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Stephanie will be first up

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with her hot oak-smoked trout with pea puree and scraps.

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On Tuesday, veteran chef Nigel Haworth marked her down for her over-smoked trout.

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On his advice, she is packing her fish in salt and brown sugar.

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The reason I'm doing all this is to get some of the moisture out,

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so I don't get so much smoke into the fish.

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Steph's complex dish is putting her under pressure and Andrew can't resist adding to it.

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-The fish has been sitting out there a while, Steph.

-I'm just keeping it warm, chef.

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She's already feeling the heat and now Steph is struggling with the smoker.

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No. More, more, more.

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The smoke is crucial to the success of her dish and her rival has spotted she's having trouble.

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-All right?

-I've done this so many times and it's always worked.

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She needs to get her beer-battered scraps into chip shop bags

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and pipe the tea cream on to her pea puree. In the nick of time,

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she manages to get her dish to the pass.

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That was a bit of a nightmare.

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But the experience has unnerved her.

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-Happy?

-No, not really. Not really. Not really.

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I made a mistake and, you know, it could cost me dearly. Let's hope not.

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Right...

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I've got to get this off while there's still smoke inside.

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Look, pea shoots, our old friends.

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It doesn't really feel like sharing to me.

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-It's matron doling it out.

-Less of the "matron", thank you!

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LAUGHTER

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Do you know what those are? Those are bits of fat you scoop off the top of the fat-fryer.

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No, I don't feel it's sharing food. I think it's just food presented separately.

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There's some kind of flavour like tea or something. It is tea, isn't it?

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I think the pea puree is of very poor standard. It doesn't have enough flavour.

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The peas are not very good. I don't like the cream on top.

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What's the gold leaf doing on there? I think it's a disaster.

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-Oliver, you always look on the bright side of life(!)

-I'm trying to be polite.

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You should hear what I really think.

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The presentation is a mistake. It's too smoky.

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The mushy peas aren't good enough.

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I don't think it's generous and sharing.

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It doesn't seem to me like a banquet for anyone, never mind a banquet for the people.

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It's pretty, poncified, but it's not party food.

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It's a good thing Steph can't hear the judges' comments.

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Not only has her dish had a panning, but she's failed to convince them her concept is great for sharing.

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Could this be an opportunity for Andrew to steal the lead?

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He's serving:

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Going all out to win, Andrew is tweaking the sandwich filling.

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I've added a bit of cream cheese to make it lighter, more delicate.

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The fish course was Andrew's strongest dish and the only one to beat any of Stephanie's dishes.

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And he's confident of success again today.

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Now's my chance to maybe get ahead. Steph's had a problem with the fish course,

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so maybe I can win this fish course, then the next one, then the next one.

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He brings his bubbling tureen of fish soup to the pass to be ladled

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over the lobster, samphire and scallops in the judging chamber.

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OK.

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Make sure they can have seconds if they want to.

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-I think it's a real sharing dish.

-Pass the soup round.

-A real sharing dish.

-That's the main aim.

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I'm not going to taste this dish. What's this got to do with feasting? It's just a restaurant dish.

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I think you've got fantastic self-will because I think it smells so delicious that...

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-I know it's a restaurant dish, but I'm dribbling.

-Be generous.

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-This is the People's Banquet. It's about generosity.

-You've got to eat three more courses.

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-I'm not having any. It's a classic French dish.

-You ought to try it for flavour.

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-I want to know about the sarnie.

-What will it add?

-I don't know, but it smells quite good.

-I'm feeling bad.

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If you're not careful, he'll throw his rattle out of the pram again.

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-I think this was added to make it more "sharey".

-It's completely irrelevant.

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Some of the seafood is overcooked. The bisque itself has been blitzed to within an inch of its life.

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-There's too much tomato in the sauce.

-It's a bit heavy.

-But this dish isn't an irremediable disaster.

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It just needs to be presented in a different way.

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It's not a little tweak. He needs to get rid of that,

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make the sauce better, cook the fish better and put it all in one pot.

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Andrew's fish course has also fallen short of the judges' high standards.

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With two courses down and two courses to go, the rivals have no idea who's going to win.

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I think we're about neck and neck. We're probably about level.

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The competition is hotting up now. It really is. We both want to win so much.

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So on to the main course. Andrew is serving

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his ambitious platter of roast pork loin, pork pies,

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black pudding Scotch eggs, cider fondants and sticky ribs.

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-This is the one you really want, the main course?

-It's a good one. It's piggy in the middle.

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Andrew knows each component of his dish must be perfect, so he's made some changes.

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-So are these the new, improved Scotch eggs, chef?

-They are indeed.

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-I've added a bit of mixed spice to it.

-Yeah.

-I've tried a different black pudding. It's got more oomph.

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Andrew's making a few tweaks. He's pushing harder.

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He's precision-working. That makes me want to do better than him. Hopefully, I will.

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He puts the finishing touches to his suckling pig platter and appears to be completely unflustered.

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-Happy, chef?

-Yeah.

-Yeah?

-I think so.

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But privately, he has his concerns.

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All the different components came through very well. Maybe the potato is slightly underdone.

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That might hand the competition over to Stephanie if it comes down to that.

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MATTHEW CHUCKLES

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Wow! This is more like it.

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-That'll do for me. I don't know what the rest of you are going to eat.

-Yum!

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At last, a bit of drama, a bit of theatre.

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I do think this is a proper People's Banquet dish.

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It's got that... Excuse me. Will you help us, please, Prue?

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-I want a bit of sticky riblets.

-I want a bit of everything.

-No part of this pig has gone to waste.

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This is a little pork pie. Lovely flavours.

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-This is fantastic. This is black pudding.

-Is it?

-Yeah.

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I love the little detailing here. I think this little candied apple on top of the pork pie,

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the black pudding stuffing around the Scotch egg, light and crunchy on the outside...

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Just beautiful. I have not met one false note.

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This is the perfect sharing dish. It just makes you smile.

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If this piggy gets through, which I really... Right now I hope he does.

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I just imagine ten of them or twelve of them or whatever, all coming in in a line

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with a roll of drums and flaming torches. It is just such a spectacle.

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Unquestionably, this little piggy could go to Leadenhall Market.

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So full marks to Andrew. His dish has proved a hit with the judges.

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Has he raised the bar for Stephanie's main course?

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She's serving twice-baked Nidderdale lamb in a salt and hay crust,

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Bluemin white potatoes and gravy.

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In the previous round, this dish got a strong score from veteran chef Nigel Haworth.

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But he still felt there was room for improvement.

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I needed to get a bit more flavour into the lamb.

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He felt that the salt hay crust extracts some of the lamb flavour.

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So what I'm going to do is make like a sticky jus to coat the lamb in,

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then put it in the salt hay crust.

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Will the improved flavour of the lamb be enough to equal or better Andrew's main course?

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Steph won't find out until the judges have tasted all the dishes.

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-Happy?

-Yeah.

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-Wow!

-Wow!

-Very rustic, isn't it?

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Shall we see what's on the inside?

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-This is lamb.

-Oh, my goodness! Doesn't it smell good?

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-Why don't we swap these down? You pass that on to Oliver.

-Thank you.

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This is how I imagine the feast working. You do a bit of this. Oliver then does a bit of pouring.

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-Gravy?

-Thank you very much indeed.

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-A very fine piece of lamb.

-It's one of the most honest dishes we've had because it's not messed around with.

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That does slightly beg a question.

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Are the guests attending this going to sit down and think this is just a bit too ordinary?

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No, I don't think so because first of all, none of us can do potatoes like that.

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I love the simplicity and I like the presentation. Once it's scaled up, it'll be amazing.

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This chef cooks like I wish I could cook.

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With Stephanie's main course also getting the judges' thumbs-up,

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it's impossible to say who is in the lead.

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Now it's the chefs' final chance to prove to the judges

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they've got what it takes to cook for the People's Banquet.

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-The competitive juices are getting going.

-We're on the home run.

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Both of us are really going for it.

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Andrew is hoping to sweeten them up with another traditional dish -

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a celebration of Yorkshire rhubarb, including some liquid refreshment.

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-You've got a lot of schnapps there. Are you trying to get the judges drunk?

-Exactly.

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Ply them with drink, exactly.

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His dessert consists of four elements, all of which have to be perfect.

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But he had trouble with one of them on Thursday's programme and Steph won't let him forget it.

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-Where's your rice pudding?

-It's here, ticking over.

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-Has it gone right this time?

-Looking a lot healthier. I'm getting the hang of this cooking lark now!

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-You got enough practice.

-I had to do it one or two times.

-Three times.

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-Three times a charm.

-It was worth the effort.

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He arranges his rhubarb jelly and custard, rhubarb schnapps,

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elderflower rice pudding and pistachio and rhubarb-filled Yorkshire puddings on a cake stand.

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Chef, you're running late.

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-Are you feeling the pressure?

-I'm not feeling the pressure.

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I just had a little organisation problem. It's just the levels.

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-It's a bit wonky, that one.

-It is a bit wonky.

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This is Andrew's last dish to go to the judges.

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Now there's nothing more he can do.

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-OK, there you have it.

-Very nice.

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Deep down, I feel a bit apprehensive.

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After putting so much effort into it and so many people willing you on, it's quite emotional, if you like.

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It's that relief. You don't know whether to laugh or cry.

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-It's tea time.

-It's afternoon tea.

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-It's a party.

-Wow, that looks really good!

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That is...

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If this tastes as good as it looks, I think we're in for a real treat.

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-It's a rhubarb fest.

-Shall I have one of those?

-Even those Yorkshire puddings are made of rhubarb.

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They've got pistachio inside them.

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This is a little... Hmm! This is a trifle.

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Gosh, this is the way to round off a meal!

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-Oh, it's rice pudding.

-Oh, my goodness! This is alcohol.

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-Rhubarb liqueur or something.

-Is licking your fingers part of the fun?

-Definitely.

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-This is the winner.

-You've had two of those already!

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Guys, do you see what we've done? We have absolutely hoovered up four little puddings each.

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So I guess we liked it.

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-It's not just for us. Do you think the other people would?

-Everybody would love this. Everybody.

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I'm slightly reluctant to let this go beyond this room. The temptation to grab it for yourself!

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So a clean sweep for Andrew's dessert,

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but the judges have absolutely no idea of what is about to hit them.

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It's Steph's Yorkshire mess.

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Like Andrew, she has also put rhubarb at the heart of her dish,

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but in a very different way.

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-One more push. Come on, Steph.

-Yeah.

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While Steph sweats over rhubarb jellies, rhubarb curd, Parkin crumbs

0:21:020:21:06

and a magnificent rhubarb meringue,

0:21:060:21:09

all Andrew has to do is relax and enjoy the spectacle.

0:21:090:21:14

Cheers!

0:21:140:21:15

Steph will send her sous-chef out to present the dish to maintain the secrecy

0:21:150:21:20

of which chef has cooked which dish, but she's suffering a crisis of confidence.

0:21:200:21:25

She knows her unique dessert will either fill the judges with delight or despair.

0:21:250:21:32

I've got that feeling that I had just before I presented you all...

0:21:320:21:36

-Sort of pit of your stomach... "Oh, my God, I can't believe I'm doing this!"

-Do you want a hand?

0:21:360:21:42

The judges are in for a surprise.

0:21:420:21:44

They're about to see a final course presented in a radically new way.

0:21:440:21:49

-Certainly different.

-Certainly is different.

0:21:490:21:51

I hope the dessert is the judges' favourite.

0:21:510:21:55

-I felt it was the apt finale for a banquet of this grandeur.

-Well done.

0:21:550:22:00

-We did it. We got there.

-We got there.

0:22:010:22:04

I suspect a certain amount of interactive pudding-making here.

0:22:040:22:09

Gosh! It's a surprise.

0:22:090:22:11

-This is good fun.

-This is good.

-It is building up into something really wonderful.

0:22:160:22:21

I love a bit of jelly.

0:22:210:22:23

-Beautifully done.

-Rhubarb crumble, rhubarb jelly.

0:22:230:22:27

I can honestly tell you I have never had anything vaguely close to this ever!

0:22:270:22:33

-It's a wonderful idea.

-Spoons at the ready?

-A great idea for parties.

0:22:330:22:37

-Oh, look at that.

-Everybody dig in. It'll all topple over sideways.

0:22:370:22:41

It won't matter because people will be laughing so heartily...

0:22:410:22:45

-I was just going to have that bit.

-I got there first.

0:22:450:22:49

-Lovely poached rhubarb. Good meringue?

-Very good meringue.

0:22:490:22:53

-What is there not to like about this?

-Nothing.

-You can see everybody having a real laugh with this.

0:22:530:22:59

But what impresses me most is that for all the fun and the theatre, it's also wonderful cooking.

0:22:590:23:05

That's a very good meringue, excellent jelly, perfectly poached rhubarb.

0:23:050:23:10

I'm only unhappy because I thought the other one was perfect too. Now what do I do?

0:23:100:23:15

It's certainly put a smile on the faces of the judges

0:23:150:23:19

and Stephanie has got top marks for audacity, as well as for flavour.

0:23:190:23:24

The cooking is over and all the chefs can think about is whether they've done enough

0:23:250:23:30

to get through to the next round.

0:23:300:23:33

It's been a heck of a week.

0:23:330:23:35

Getting to the next stage would be... Wow! Great!

0:23:350:23:41

The challenge has been very tough. It's a big relief to get finished.

0:23:410:23:45

All you need now is the judges to finish off the week and hopefully, vote me for the North East.

0:23:450:23:52

-Let's do it.

-In the chamber, the judges finally get to see which dishes make up the two menus.

0:23:520:23:59

Two quite distinctive approaches to the competition.

0:23:590:24:02

I think it's very hard. I really do.

0:24:020:24:06

Both chefs have followed the brief.

0:24:060:24:08

Andrew designed his menu to be perfect for sharing

0:24:080:24:12

and stun the guests with the visual appeal of his platters.

0:24:120:24:15

Steph created innovative dishes

0:24:150:24:18

to break down barriers and get people talking.

0:24:180:24:21

One of them is much more visual.

0:24:220:24:24

I think the pigeon is the best of the two starters.

0:24:240:24:29

Yeah, but it's about menus. We've got to choose the menu and that's the real problem.

0:24:290:24:35

OK, I know which menu I'm going for.

0:24:380:24:40

And you, Oliver? Have you made up your mind?

0:24:400:24:43

-Just.

-Yes, I think I have too.

0:24:430:24:47

It will be really tough, but let's call in the chefs.

0:24:470:24:50

With all four courses tried and tested, it's time for the chefs to learn their fate.

0:24:530:24:58

So, hello, chefs.

0:25:050:25:07

We have judged a lot of these competitions now

0:25:070:25:11

and they are always incredibly tough.

0:25:110:25:14

But today has been extraordinary, absolutely extraordinary,

0:25:140:25:19

so I gather it was tough for you too.

0:25:190:25:22

It was a real roller-coaster of ups and downs.

0:25:220:25:25

We thought you got off to a bit of a slow start,

0:25:250:25:28

but the last two courses from both of you were absolutely fabulous.

0:25:280:25:32

-And I don't think we've ever had two such cracking puddings.

-Never.

0:25:320:25:37

Right, so it's time to find out which of you has won.

0:25:370:25:42

-Matthew?

-It's going to be Menu A for me.

0:25:450:25:49

-Oliver?

-Prue, for me, it's Menu B.

0:25:510:25:54

That means I have to do the deciding vote, but I have made up my mind

0:25:540:26:00

and it is...Menu A,

0:26:000:26:03

which won't mean a lot to you because you don't know who has cooked Menu A and nor do we.

0:26:030:26:10

So we will find out.

0:26:100:26:13

So...

0:26:190:26:21

the chef going forward to represent the North East in the Great British Menu competition is...

0:26:210:26:29

-..Andrew Pern. Andrew, congratulations.

-Thank you very much.

0:26:380:26:42

Well done, Andrew. Well done.

0:26:420:26:44

Well done.

0:26:440:26:46

Stephanie, I am so sorry.

0:26:460:26:49

I'm so sorry. You really were very, very close.

0:26:490:26:52

But Andrew, I think what certainly influenced me most

0:26:520:26:56

was that your menu seemed to be the most partyish, the most celebratory,

0:26:560:27:00

the most visually exciting.

0:27:000:27:03

I think Andrew's menu had an extra dimension of theatricality.

0:27:030:27:06

I do think neither menu was exactly perfect.

0:27:060:27:10

Andrew, you'll have to do some work on the fish course and probably on the salmagundi.

0:27:100:27:15

Stephanie, I loved the pigeon. The lamb was very interesting.

0:27:150:27:19

I loved the pudding because I'd never seen anything like it before.

0:27:190:27:23

That was a very brave thing to do and that tilted it for me towards you.

0:27:230:27:28

Congratulations, both of you, particularly Andrew. We look forward to seeing you in the final.

0:27:280:27:34

-Thank you.

-Thank you.

-Well done, chef.

-Thank you.

0:27:340:27:38

Wahey!

0:27:380:27:39

All week, I've been underdog. Stephanie's the dark horse, winning all the rounds.

0:27:390:27:45

It's just never-ending. When is it going to come good?

0:27:450:27:49

Amazingly, it did today, the important day. I said I'd make it.

0:27:490:27:53

And I did. It's brilliant. I feel quite emotional actually.

0:27:530:27:57

-Do it for the North East.

-Exactly. Cheers, everybody. Thank you.

0:27:570:28:01

I worked my heart out this week. I've given it my heart and soul. Andrew came through on the day.

0:28:010:28:07

It would be a lie to say I didn't want to get through to the next stage. I really did desperately.

0:28:070:28:14

But that's made me more determined than ever to try and get back next year.

0:28:140:28:19

Next week on Great British Menu, the battle continues

0:28:190:28:22

with the chefs from Northern Ireland and sparks are going to fly.

0:28:220:28:26

People make mistakes, things boiling over. There's smoke, there's fire.

0:28:260:28:31

The pressure's on. You have to get it done.

0:28:310:28:34

Subtitles by Subtext for Red Bee Media Ltd 2011

0:28:490:28:53

Email [email protected]

0:28:530:28:57

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