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North East Dessert

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-So far, the battle for the northeast has been fierce.

-Ho-hey!

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In yesterday's main course,

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returning contender Stephanie Moon found herself in hot water.

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-Just a bit worried...

-No, I'm all right.

-..that you misunderstood the brief.

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It's getting white hot now.

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But she pulled it back from the brink.

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Steph, I'm giving you an eight.

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Putting her just two points behind joint leaders Charlie Lakin, and Colin McGurran.

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I tell you, I'm up for it.

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I'm going to go in there and I'm going to cook my heart out.

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Today, it's desserts,

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and Colin's got a shockingly risky strategy up his sleeve.

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-If I'm dead honest, I've never attempted this.

-Serious?

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I have to say, I've practised mine a few times.

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I think it's always wise to, isn't it?

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Can an untested dish cut it with hard-talking Nigel Howarth?

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I can't believe he hasn't perfected his dish before he's come.

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-I've really got the collywobbles now.

-Probably the first time I've thought I could be going home today.

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This year's chefs have been inspired by the Herculean efforts

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-of Olympians past and present.

-Good, much better.

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In their bid to reach our star-studded Olympic feast,

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they're going for culinary gold,

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lifting the art of gastronomy to unprecedented heights.

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This is that point where it becomes mind over matter.

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I'm not in my comfort zone at all.

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Let's do it, let's push those limits.

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Today's scores will determine which two chefs go through

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to the judging chamber.

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Veteran Nigel Howarth knows just how tough it will be.

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It's the sprint to the line.

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They've got to make sure they deliver the perfect dish,

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so they're the one on the podium.

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Ambitious Colin McGurran has had a roller-coaster week,

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with scores ranging from a lowly four to a dazzling nine.

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He knows he can't afford another bad day.

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There's lots of things that can go wrong on this next course of mine,

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I need to be on my absolute A-game to get this perfect.

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If I do, there's every chance we can get a 10.

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-Right.

-Ah...

-The dessert.

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What are you actually making?

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OK. I'm going to do layers of rhubarb and custard with feuilletine

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and that's going to be encapsulated in a chocolate sphere.

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-Right.

-With the rhubarb sorbet.

-Is that for you and I afterwards?

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-That depends on the scores.

-Is the vodka going into the rhubarb?

-Sorbet.

-Sorbet, right.

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What's daring, what's the real risk in this dish?

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Imagine this. I'm doing a sorbet that won't melt

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unless you put it in your mouth,

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so when I pour the creme anglaise over the top, you will reveal

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the rhubarb and custard dessert, and still standing will be the sorbet.

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You're neck and neck with Charlie, Steph's only two points behind.

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It's still anyone's game, but I'm on a roll. I don't want to hold back on the last course,

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-I want to go for it, push it and get it into the finals.

-Good.

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Colin has a bold vision for his daring desert, but will combining

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warm custard and cold sorbet be a ground-breaking idea that works?

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Colin's taking a lot of risk, and he's actually doing something new.

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But he's got to get hot custard on the top, pour it over,

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the chocolate melts.

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If the sorbet melts, it's disaster.

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Currently in last place is returning contender Stephanie Moon.

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After a difficult start to the week,

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an eight for her main has put her back in the running.

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I'm not going down without a fight.

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I've already shown I can claw back points.

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You know, I think those boys better watch out.

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-What's the name of your dish?

-It's a Podium of Puddings.

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Well, each podium is named either "higher," "faster" or "stronger,"

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which is the ancient Latin name for the Olympics.

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So I've got, "stronger" is the chocolate marquise with chilli.

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I'm going to make a banana salt caramel isotonic drink,

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that's for "faster," and then "higher," I'm using Yorkshire honey

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and I'm making a honeycomb parfait.

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Finishing off with a nut brittle, which has got some goji berries,

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speed foods that are going to speed our athletes on.

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-I really believe in this dish.

-Right.

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If I can pull this off, I hope I've done enough.

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So Steph's three-part dish is inspired by the Olympic motto,

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but will it make for an awe-inspiring

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gastronomic experience?

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She's chosen a complex, intricate dessert.

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Is she going to get every element perfect?

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Or is she going to deliver three average elements?

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Rustic chef Charlie's been leading all week, but now Colin's caught up,

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his place in the judging could be under threat.

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I dropped a point or two yesterday,

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so I've got to make sure today, bang on the spot.

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Can't afford no mistakes.

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This is your last chance to show me

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that you can get to the banquet for the Olympians.

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How are you going to do that, Charlie?

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Earl Grey and strawberry souffle, gorse flower ice cream.

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First of all, here's the gorse flowers, picked with my own fair fingers.

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So that's my ice cream.

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Going to do a mixture of a strawberry compote in my souffle,

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-I'm going to roast off a few.

-Right.

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I'm going to put a few fresh ones in there,

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and I'm going to use a few of these freeze-dried ones, as well.

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So you get a nice mixture of textures and different flavours.

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From a point of view, the wow factor, the element that you think...

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It's that souffle, really, I think.

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I've never heard of anyone doing a tea-flavoured souffle before.

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With the gorse flower ice cream...

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Charlie, you're a man that takes risks,

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and souffle, for 100 people, at the Olympic banquet...

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-Water off a duck's back.

-NIGEL LAUGHS

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Charlie's confident serving foraged gorse flower ice cream

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with an Earl Grey souffle is a trail-blazing concept.

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But he's set himself a serious challenge.

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If he gets it up too early on the pass,

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we could have a floppy souffle.

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Nobody likes a floppy souffle.

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So he's got to really time it to perfection.

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All three chefs are desperate for a place in the final.

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Steph might be two points behind the boys,

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but her dessert wowed Nigel last year, and it's making them nervous.

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I think desserts are like one of your babies, aren't they?

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-Your cup of tea, is patisserie, isn't it?

-Yeah, I quite like it, me. Yeah, quite like it.

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Me and desserts don't usually get on too well, to be honest.

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I'm a bit rough around t'edges for desserts.

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There's nowhere to hide on the Great British Menu, is there? There is nowhere to hide.

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-Warts and all.

-Yeah.

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No mistake will go unnoticed under Nigel's watchful gaze.

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Somebody's going home today.

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So who's going to put their marker down, go that extra mile,

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and make this the perfect day, with the perfect dish?

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Steph's getting cracking with her chocolate chilli marquise -

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just one of three complex elements in her dessert.

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She's taken her inspiration from the Olympic motto,

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but so far this week, Nigel's been unimpressed by her sporting theme.

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-Which of your elements is this one, then, Steph?

-This is "stronger."

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This your chocolate marquise?

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Yeah. I think the chilli will take a bit of time to come out.

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I don't want it to be chilli that people burn their tongue,

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it's just subtle and in there.

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Steph, do you think this aspect of your dessert is breaking new ground?

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Chocolate and chilli, you know, it's a classic combination.

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But the marquise, I think it just,

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it's a nice, rich part to the dessert.

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I'm getting a very mellow flavour of chilli.

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I hope she's put enough in there to give her the kick.

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Whether she pushes the boundaries or she's doing a nice dish,

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only time will tell.

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Across the kitchen, joint leader Charlie is making the base for his souffle,

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using pears infused with Earl Grey tea.

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But it's the foraged gorse flower ice cream he's serving it with, Nigel wants to see.

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So, how would you describe that flavour?

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Bit of a banana-y, tea flavour.

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My pastry chef thinks a little bit of hay.

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I think the gorse flower part could be extra special.

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Getting a really good ice cream, making sure it sits, it sets,

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and it's perfect for that souffle,

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timing is absolutely vital.

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Ambitious newcomer Colin has played a risky game so far,

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using experimental methods with mixed success.

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He's tempering chocolate - a precision technique which is every chef's nightmare.

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-It's a beast and half, is the old chocolate, when it wants to be, in't it?

-Yeah.

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His daring dessert rests on creating perfect chocolate spheres.

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So how many of these are you happy with so far?

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Out of six, two.

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Two out of six!

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Imagine if you're doing a banquet for a hundred.

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You're going to need a lot of chocolate spheres for that job.

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And the scale of the challenge hasn't escaped Nigel's notice.

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Where are you with your chocolate, Colin?

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-I've done a few spheres. I've done probably about six.

-Right.

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Some of them aren't perfect, so they're going back in.

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Are those the unperfect ones, the broken ones, the ones that you've rejected?

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-They're quite nice and delicate, still.

-Yeah.

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But I want them really fine, you know?

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It's crucial, isn't it, getting them really fine?

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The key element is that it's tempered properly, that it's really fine,

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so that when he puts his custard over the top, it breaks instantly.

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If Colin's chocolate doesn't melt, the dessert doesn't work.

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To develop ideas for his ground-breaking dessert,

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Colin travelled to Sheffield to meet British Olympic diving hopeful

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Nick Robinson-Baker and his coach, Steve Gladding.

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-Good to meet you.

-Nice to meet you, too. You well?

-Not too bad at all.

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Nick knows all about striving for excellence,

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having started diving at the age of seven,

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and made his Olympic debut in Beijing by 21.

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So I want to find out how you guys are pushing yourself to the limit.

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-I want to take some inspiration away with me.

-You've come to the right place.

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These guys are pushing themselves, day in, day out.

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We thought we'd get you in here, and get you jumping off the board.

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Just so you know, before you get in the water,

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Steve and I came up with a fantastic idea of giving you your own pair of budgie smugglers.

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Lovely colour. They're all yours, mate.

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-I brought Bermuda shorts, but...

-Those are tradition.

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Nick's putting Colin through his paces

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to see how far he's prepared to push his fear of heights.

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Go!

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All of a sudden, we're five metres up in the air,

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so everything is getting a little bit more scary.

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This is where you've got to grow a set and go for it.

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One, two, three, go!

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Woo!

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APPLAUSE

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Colin now faces the ultimate test - the ten-metre board.

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This is that point where it becomes mind over matter.

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How you feeling about chucking yourself off of it?

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Yeah, I mean, to be honest, I'm properly frightened, here.

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It's, it's not in my comfort zone at all.

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You came here to push your limits, and that's exactly what you're about to do.

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That's a ten-metre drop. You up for it?

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We talked about pushing your boundaries today.

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I think this is taking pushing your boundaries to the absolute limit.

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Yeah. I mean, it's petrifying, isn't it?

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-I can imagine.

-It's no joke.

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-My God.

-Let's do it. Let's push those limits.

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Keep looking down at that poolside. One, two, three, go!

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Oh, you starting to shake a little bit?

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Get a bit of support going, here. Bit of a clap, come on!

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Get him going!

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STEADY CLAPPING

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One, two, three, go!

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Woo-hoo-hoo!

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APPLAUSE

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I'm not great with heights as it is, and when I jumped off the ten, I really was bricking it.

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And the adrenaline was kicking in, the legs were going,

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it felt amazing to jump off, and land in one piece,

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come out the pool and just, yeah, it's fantastic.

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I'm like this.

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That's a 33-foot drop, and you're travelling at about 30 mile an hour,

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you know, if it goes wrong, you can really hurt yourself.

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So it was really courageous, and I was really impressed that he did it. Really proud of him.

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Having overcome his fear,

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Colin's now giving a dramatic cooking demonstration,

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putting a prototype of his non-melting sorbet to the test.

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Hopefully I've come up with this dessert that I feel as being truly ground-breaking.

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-We're going to do a flaming sorbet.

-The sorbet's going to be alight?

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-The sorbet will be alight.

-Really? And it's not going to melt?

-And it won't melt.

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Wow!

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-Can't believe that's still so cold. And lovely, as well.

-That is amazing.

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I'm so happy that they enjoyed my sorbets.

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It gives me the confidence,

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that I'm going to go back into my kitchen

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and give my all and push myself tremendously more,

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cos I'm in this competition to win, and I really want to win gold.

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His ground-breaking sorbet safely in the freezer,

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Colin's putting his Olympian lessons into practice.

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So, Colin, standing on that diving board, how does that make you feel,

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being in here, now?

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He was a guy who just goes for it all the time, you know?

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When you're at the Olympics, you're there on the day,

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and you've got to deliver it, and you think, "Well, yeah, that's the same."

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I'm in this competition, we're towards the end of it,

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-what's done is done, now it's just about...

-Going for it.

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Only two chefs will survive the day,

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and veteran Nigel Howarth's keen to foster their competitive spirit.

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I want it to be tight to the finishing line,

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and for all of them to deliver, at their best, the best quality.

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Ooh!

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Close!

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Desperately trying to fight back from last place,

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Steph's making three intricate desserts,

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including a honeycomb parfait and a banana caramel energy drink.

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That's better.

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You know, I've been head down. My dish is a monster, really.

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It's a lot going on there.

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And I hope I can pull it out the bag.

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She's also making an energy brittle using goji berries and nuts.

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But is go-faster food what the brief demands?

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I'm not sure whether Stephanie's energy brittle will be ground-breaking enough.

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She's got all the flavours going in there.

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Is it going to be spectacular enough?

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You know, it's got to be a real "wow!"

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Joint leader Charlie's embarked on the most dangerous part of his dish.

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He's folded whisked egg whites into his tea-flavoured souffle base,

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and is filling his dishes with the mixture and his strawberry compote.

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I wouldn't like to do a souffle for this competition.

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I would have nightmares thinking about doing that for 100 people.

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If Charlie can pull this souffle together, it will be an Olympic feat.

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But, if he can't, I may stand a chance.

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Going in now, then. Sink or swim, guys.

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Good luck. May The Force be with you! You're going to need it.

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It's rising already.

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So, my mix. I reckon it's going to be all right.

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It should hold.

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

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Innovator Colin's experimental methods and taste for improvisation

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have won him erratic scores so far,

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and Nigel has no idea what to expect from his ambitious dessert.

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-Is this one of your signature dishes? Is this something that you...

-No.

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-No?

-No, no.

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If I'm dead honest, I've never attempted this yet.

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-Serious?

-I've not done this yet. This is the first time, so...

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So, this is really stretching the boundaries.

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It is. It's on the basis of not being sensible.

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I can't believe he hasn't perfected his dish before he's come.

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It's staggering.

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You know, I've really got the collywobbles, now.

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Absolutely.

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I reckon I'm about four minutes, four to five minutes off.

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But Colin has a brief reprieve,

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as it's Charlie who's first to serve, today.

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With his souffles in the oven, this stage is fraught with danger.

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-How is it?

-I might not have got the ramekins quite right.

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Saying that, I'm watching them. It's like a Yorkshire pudding.

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You turn your back and they're up there, again.

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Watched Yorkshire puddings don't rise.

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Under Nigel's steely gaze, Charlie's souffles aren't playing ball.

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Still another 30 seconds, a minute.

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That's it, babies, now you're starting to go.

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Happy at last, Charlie decorates his serving dishes with freeze-dried strawberries,

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and, working quickly, adds a ball of gorse flower ice cream.

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At the very last minute, the souffles are out of the oven

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and dusted with icing sugar.

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Finally, Charlie's nerve-racking dish hits the pass.

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Well done, Charlie. Pushing the time barriers, there.

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-Is this going to get you first place, Charlie?

-I'd like to think so.

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It's a souffle, so we'd better take it and let's try it. Come on.

0:17:240:17:28

Charlie's chosen a dish that demands Olympic-level technique.

0:17:290:17:32

But is it the revolutionary cooking the brief demands?

0:17:320:17:35

You've gone quiet, Charlie.

0:17:380:17:40

Could've maybe done with 30 seconds more. I was probably a bit hasty in getting them out.

0:17:410:17:47

You know, I imagine a souffle being absolutely right angle.

0:17:470:17:49

-Yeah, yeah. Sharp.

-And very tall, yeah, very tall, you know?

0:17:490:17:52

Charlie, have you got the balance with the fragrances,

0:17:520:17:56

your strawberries are cutting the richness of the souffle?

0:17:560:17:59

Yeah, I think, personally,

0:17:590:18:02

I think it pretty much hits the mark of what I'm after.

0:18:020:18:04

Not a bad flavour, actually, is it?

0:18:070:18:09

I mean, it's quite a peculiar flavour.

0:18:090:18:12

Your ice-cream element?

0:18:120:18:13

Yeah, I think it's amazing.

0:18:130:18:15

There's a subtle flavour to it.

0:18:160:18:17

-The texture of the ice cream is unusual, it is, like, gluey.

-Yeah.

0:18:170:18:23

It's almost like a mousse, isn't it?

0:18:230:18:25

For 100 people, achievable at the Olympic banquet?

0:18:250:18:28

Yeah, I do think so, because, I think, obviously, going into that,

0:18:280:18:31

I've probably got a bit more experience of the ovens I'd be using.

0:18:310:18:35

So, do you think this is something that's never seen before?

0:18:350:18:38

If you got that in a restaurant, you be delighted, wouldn't you?

0:18:400:18:43

Whether it meets the brief for an Olympic standard dish is to be seen.

0:18:430:18:48

Well, that was fun.

0:18:500:18:52

I reckon it went all right,

0:18:520:18:54

all really depends now on whether the other guys pull their dishes off,

0:18:540:18:57

but I like to think I'm in with a sneaky chance.

0:18:570:19:01

Now, it's Colin who's under the cosh.

0:19:020:19:05

His chocolate shells are filled with layers of rhubarb puree,

0:19:050:19:09

praline, custard and crumble,

0:19:090:19:11

before being topped with his special sorbet,

0:19:110:19:14

but his lack of preparation is causing a stir.

0:19:140:19:16

Never practised before, Steph, what about you?

0:19:160:19:18

I have to say, I have practised mine a few times.

0:19:180:19:22

-I think it's always wise to, isn't it?

-It's a brave guy, doing that.

0:19:220:19:25

It really is, take your hat off to him.

0:19:250:19:28

Having put the finishing touches to his chocolate spheres,

0:19:280:19:31

Colin's last task is to heat up his custard.

0:19:310:19:33

10, 15 seconds.

0:19:330:19:35

But in the rush, he's overcooked it and it's split.

0:19:350:19:39

All he can do is sieve it and hope for the best.

0:19:390:19:42

So, is it a bronze, silver, or gold for you, Colin?

0:19:460:19:50

Definitely gold for me, I'm happy with everything,

0:19:500:19:52

I've taken the time to make sure that everything is right.

0:19:520:19:55

Come on, then.

0:19:550:19:57

Colin's put his neck on the line by serving an untested dish.

0:19:570:20:01

Is the result a gastronomic feat that pushes the boundaries?

0:20:010:20:04

So, the idea is that this is going to get poured over here,

0:20:040:20:07

and the chocolate, eventually, should collapse.

0:20:070:20:11

-Grand, I think he's got the effect he was after there.

-Yeah.

0:20:120:20:16

The only thing I'd say is that the custard does look a little bit overcooked.

0:20:160:20:20

Yeah.

0:20:200:20:21

Are you pleased with the heat?

0:20:210:20:24

You've got the softness of the set anglaise,

0:20:240:20:27

of course, what I needed in there, was that, kind of, punch of acidity,

0:20:270:20:31

that's what the rhubarb, hopefully will do,

0:20:310:20:33

sharpen things up a bit.

0:20:330:20:34

Pulling the presentation out of the bag, like he did,

0:20:340:20:37

that is really different.

0:20:370:20:38

I've never eaten anything like that, or seen anything like that,

0:20:380:20:41

and I think that nails the brief.

0:20:410:20:43

It's innovative, but have the flavours worked for you?

0:20:430:20:47

There's a few refining touches that I'd like to get absolutely perfect,

0:20:470:20:50

but, of course, the end of the day, it's rhubarb and custard.

0:20:500:20:53

Dark chocolate and rhubarb, I'm not sure about the combination.

0:20:530:20:56

-There is a lot of chocolate on there.

-Yeah, there is.

0:20:560:20:59

Colin, do you feel the risk you're taken, has that paid off?

0:20:590:21:02

When you're in the thick of the competition,

0:21:020:21:04

I don't mind taking the risk,

0:21:040:21:06

I think that's what gets you a world champion,

0:21:060:21:10

and ahead of everyone else.

0:21:100:21:12

Well, that was interesting. Yeah, really happy with that.

0:21:120:21:15

I put my heart and soul into this dish. Technically, it all paid off,

0:21:150:21:19

it's just very difficult to read Nigel, he gave nothing away there.

0:21:190:21:23

Now it's Steph in the hotseat,

0:21:230:21:26

and the two first-timers are watching closely,

0:21:260:21:29

as she reveals the quirky presentation for her Olympian dessert.

0:21:290:21:32

Oh, I see some little lightbulbs at the bottom there.

0:21:320:21:35

Ah, yeah, it's all happening.

0:21:350:21:36

Steph carefully shapes her energy brittle into curves,

0:21:360:21:40

and pours her banana caramel drink into specially designed bottles.

0:21:400:21:43

Her custom-made podium lit up,

0:21:430:21:46

she adds her chilli chocolate marquise, and honeycomb parfait.

0:21:460:21:50

And, lights dimmed, it's judgement time.

0:21:520:21:55

You've obviously got a podium,

0:21:570:21:59

are you in first place, Stephanie?

0:21:590:22:01

I don't know.

0:22:030:22:04

-SHE LAUGHS

-We'll see.

0:22:040:22:06

Let's go and try it.

0:22:060:22:07

It's Steph's last chance to show she can produce inspiring food

0:22:070:22:12

that pushes gastronomy to new levels of excellence.

0:22:120:22:15

Where would you like us to start?

0:22:150:22:17

Anywhere you like.

0:22:170:22:18

We'll go for gold.

0:22:180:22:19

Well, I've got the spoon here, saying "higher."

0:22:250:22:29

Gold spoon.

0:22:290:22:31

Gold, all these little details.

0:22:310:22:33

Yeah, I think it's nice,

0:22:330:22:34

but, again, it's not the most newest of ideas, is it?

0:22:340:22:38

Shall we go for this shot?

0:22:380:22:40

It could have done with being a bit colder, maybe.

0:22:450:22:47

Yeah.

0:22:470:22:49

-But the salt's there, isn't it?

-Year, the salt's there.

0:22:490:22:52

There's a lot of chill there, really, isn't there?

0:22:520:22:56

Saying that, it's gone down lovely.

0:22:560:22:58

Give me five minutes, ah!

0:22:580:23:01

Yeah.

0:23:010:23:02

Is there enough kick there for you?

0:23:030:23:06

It would benefit from having another couple of hours in the fridge

0:23:060:23:11

to marry in.

0:23:110:23:13

I've got to say, the dessert together, super, super rich.

0:23:130:23:16

And, to be honest, at the end of a four-course meal,

0:23:160:23:19

is it, maybe, just a bit too much, maybe?

0:23:190:23:21

Stephanie, this is your last chance, have you done enough?

0:23:210:23:25

I think the main course brought me back.

0:23:250:23:27

This, I hope, is also going to claw me back those two points

0:23:270:23:30

I desperately need.

0:23:300:23:32

It might just be enough. I don't know, you know,

0:23:330:23:35

Charlie, Mr Consistent all week, sevens all the way.

0:23:350:23:39

Colin and myself, up and down like fiddlers' elbows,

0:23:390:23:42

it might just be enough.

0:23:420:23:43

The last dish has been cooked and served.

0:23:450:23:48

Now, the chefs face an agonising wait for Nigel's final scores.

0:23:480:23:52

You know, with my dessert, there was a lot of risky elements on there,

0:23:520:23:56

I think now, looking at everyone else's,

0:23:560:23:58

it's probably the first time I'm thinking that

0:23:580:24:00

I could be going home today.

0:24:000:24:02

Now it's over and done with, to be honest, I'm pretty emotionless.

0:24:020:24:05

I think it's just a case now, you can't do anything else,

0:24:050:24:09

what will be will be, I'm either through or I'm not.

0:24:090:24:11

I've been up, I've been down, I've been spun around.

0:24:110:24:14

I have really been through every emotion this week.

0:24:140:24:18

Now, it's just that feeling of wanting to know,

0:24:180:24:21

am I on the first train home, or am I here tomorrow?

0:24:210:24:25

How are we?

0:24:320:24:34

Yeah.

0:24:340:24:35

Or is that a daft question?

0:24:350:24:37

It's been a good week, and it's been very, very close.

0:24:380:24:41

Charlie, you were the first to cook,

0:24:410:24:44

your Earl Grey and strawberry souffle,

0:24:440:24:46

there was a good texture on the souffle,

0:24:460:24:49

I liked the floral background, and the strawberries cutting through.

0:24:490:24:54

Your ice cream, I didn't just get the impact of the gorse flower.

0:24:540:24:58

The texture just, I don't know,

0:24:580:25:01

there was something about it that just didn't really do it for me.

0:25:010:25:05

Colin, your rhubarb crumble and custard.

0:25:050:25:10

I was a bit in shock that you hadn't tried the dish, Colin.

0:25:120:25:15

It was ambitious,

0:25:150:25:17

it looked attractive,

0:25:170:25:20

and looked really interesting.

0:25:200:25:23

And then the negative bit started.

0:25:230:25:25

Your custard creme anglaise was split,

0:25:250:25:28

I didn't think the combination worked at all.

0:25:280:25:33

Maybe white chocolate would go much better.

0:25:330:25:36

Steph, your podium of puddings.

0:25:360:25:39

The chocolate marquise, I felt the texture was nice,

0:25:420:25:45

the chilli didn't come through.

0:25:450:25:47

I didn't get it.

0:25:470:25:49

The parfait, you know, it was a nice parfait,

0:25:500:25:54

and your energy brittle, sort of, helped it all along.

0:25:540:25:58

The isotonic shot, it sort of worked.

0:25:580:26:02

What I was struggling with, Steph,

0:26:020:26:03

was the combination of three, rich, individual deserts.

0:26:030:26:08

With Colin and Charlie both on 21, and Steph on 19,

0:26:080:26:11

it's anybody's game.

0:26:110:26:13

As you know, there's only two of you can go through to tomorrow.

0:26:130:26:17

Charlie, with a score of six,

0:26:190:26:22

that means that you go through, Charlie.

0:26:230:26:26

So, that leaves two chefs,

0:26:290:26:33

for one place.

0:26:330:26:35

Colin, for your rhubarb and custard...

0:26:350:26:39

..I'm giving you...

0:26:420:26:44

five.

0:26:440:26:46

Steph, for your podium of puddings,

0:26:490:26:55

I'm giving you...

0:26:550:26:56

..six.

0:26:590:27:00

Which means, Colin, you'll be cooking for the judges tomorrow.

0:27:030:27:06

Steph, huge commiserations.

0:27:060:27:08

I think the damage was done in the early rounds.

0:27:080:27:11

-Thank you.

-Thank you, chef.

0:27:110:27:13

Well done, guys, well done,

0:27:140:27:16

some you win, some you lose.

0:27:160:27:18

The way he was talking,

0:27:180:27:20

I thought, I'm not going to get through, to be honest.

0:27:200:27:23

Oh, my God, I thought that was it.

0:27:230:27:24

So, Colin's massive risk failed to unseat him,

0:27:240:27:28

and he and Charlie will face the judges tomorrow.

0:27:280:27:30

Sadly, Steph will be packing her bags.

0:27:300:27:33

I'm gutted to be going home, I think, you can probably tell that.

0:27:330:27:37

But, you know...

0:27:370:27:40

I'm kind of upset with myself, really.

0:27:410:27:44

I think I interpreted the brief wrong,

0:27:440:27:47

and, you know, I'm gutted with that.

0:27:470:27:50

I got through by the skin of my teeth, but tomorrow I'm going to nail it.

0:27:500:27:54

Proud to bits, you know,

0:27:540:27:56

I'm so, so pleased to be northeast's number one

0:27:560:28:01

going into the next round, really.

0:28:010:28:03

And I think I might just have it.

0:28:030:28:05

Tomorrow, it's every man for himself...

0:28:050:28:08

Am I irritating you yet, lad?

0:28:080:28:10

-You are, yeah.

-Grand.

0:28:100:28:11

..as Colin and Charlie brave the judges.

0:28:110:28:13

This is Olympic-class cooking.

0:28:130:28:15

Who will grab a coveted place in the final...

0:28:150:28:19

I don't want to go through easily, I like to give you a beating first.

0:28:190:28:22

..and who will crash and burn?

0:28:220:28:24

I don't know if I can be bothered.

0:28:240:28:26

Cos he hasn't been bothered, why should I be bothered? Terrible.

0:28:260:28:29

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