Northern Ireland Starter Great British Menu

-Am I irritating you yet, lad?

-You are, yeah.

On Great British Menu, the nation's top chefs are striving to produce

awe-inspiring food

for a magnificent Olympic feast.

There have been highs...

CHEERING

A ten - phew!

..and lows...

Fire!

Absolutely awful. It's a tragedy.

..and the veteran chefs are as outspoken as ever...

It's quite remarkable. I mean they really are beasts unleashed in there.

For me, I'm not sure that actually quite works.

This week, fighting it out to represent Northern Ireland

is former champion Niall McKenna...

I've been to the banquet before. I want to get there again.

..last year's Chris Fearon...

'I'm back here again. Round two.'

Ding ding. I want to win again.

..and the chef he beat - Chris Bell.

I'm determined to get to the banquet this year and it's going to take something pretty good to stop me.

And former champion Niall's in trouble from the start.

I need a sick bag.

There's something wrong with the water bath.

I don't know what's going on here.

It's totally stitched me up here. Oh no.

This year, the chefs have had to come up with groundbreaking menus

that push boundaries,

like the athletes at the London 2012 games.

Be confident with it.

The chefs have sought inspiration from record-breaking Olympians.

You don't want to make no mistakes.

And gone that extra mile to ensure their dishes

stand out from the crowd.

ALL: Oh, wow!

Their gold medal -

the chance to cook for our world-class Olympians

and the friends and families who have cheered them on every step of the way.

You've got to raise the bar.

You have to believe there's a level beyond where we are.

But first, they have to impress a veteran of the competition

who will taste and score their dishes.

This week for Northern Ireland,

it's one of the most feared chefs in Great British Menu's history -

Richard Corrigan.

The work they need to put into the food

for this banquet is massive.

They really need to impress.

Come Thursday, he'll be sending the two highest scoring chefs

through to the judges.

If I was first to get sent home, I'd be absolutely gutted.

That's my worst fear coming back this year -

to crash and burn first, after doing so well last year. Heartbreaking.

Scallops, beef and a venison.

First up is award-winning Chris Bell - head chef

at the River restaurant in Ballymena, Co. Antrim...

-Service!

-.. whose classical cooking with a modern twist

failed to make it over the finishing line last year.

I was gutted last year when I got pipped at the post.

'I've got to stop playing it safe and get out of my comfort zone'

I know that this year, that's what it's going to take and I'll do that.

-Chris!

-How are you?

-Welcome back.

-Thank you very much.

-How are you doing this time?

Not so bad. Bit nervous.

What's your menu this year?

OK, starter course for me today is a salad of rabbit,

rhubarb and black pudding with tea and ginger biscuits.

The rabbit,

I'm going to cook it three or four different ways,

I'm going to make dumplings from the legs, poach the loins,

make a consomme from the bones, serve it in the teapot,

serving rabbit dumplings in the cup, with tea and ginger biscuits on the side.

Rhubarb and rabbit - it's an unusual combination.

-I really believe it works.

-What's groundbreaking about this recipe?

I'm going to make some jelly from the rhubarb,

use some sodium amalgamate and chloride

and do some caviar to go in the consomme.

You've brought your chemist's box with you, that's good. Very now.

-Is this good enough?

-I believe it is.

You believe, come on!

-You believed last year.

-I know.

-Are you good enough this year?

-Definitely!

Chris Bell's kick-starting his Olympic menu

with a daring rabbit and rhubarb dish,

complete with quirky rabbit tea

and savoury ginger biscuits.

The risks are enormous.

He has to make a rabbit tea,

he has to make a rhubarb jelly -

there's so much going on.

I'm even nervous for him. Can he even get it up on time?

Right guys, two crab there, please, two plaice.

Next up is former dessert course champion Niall McKenna

chef proprietor of James Street South in Belfast,

renowned for its classic French cuisine.

Service here, please.

He's returning to the competition after a year off,

hoping for a repeat performance with a simple menu

that lets his ingredients do the talking.

I've been to the final before. The pressure is on to do it again.

This time I'm going totally out of my comfort zone.

I'll push the boundaries, which is the whole Olympic feel.

At the end of the day, I'm desperate to win.

-Niall, how are you?

-Not bad, chef.

-Welcome.

-Thank you.

-You didn't come last year?

-No, had a baby.

This year I'm here to win, so... Exciting.

So the brief this year. You've studied it carefully?

Big-time. This year, I'm starting off with pig sweetbreads

served with truffle-baked onion and a duck egg.

The duck egg's cooked gently in oil just to get the yolk with it.

So it's a rich dish, a very simple dish.

I think the flavours are a brilliant combination. Good produce from Northern Ireland.

Tamworth pig.

I don't think I've never seen pig sweetbread on a menu.

-And probably for good reason.

-Really? To me, the whole brief is, it's groundbreaking.

It's something different. And it is definitely a gamble.

And so it's one of those dishes that will work or it won't.

I need a sick bag.

Thanks, Richard(!)

Niall's taking a huge risk,

serving unusual pig sweetbreads with pungent truffle.

Pig sweetbreads - it's a very cheffy thing to do.

But where does it fit in this competition?

Last up is returning champion Chris Fearon,

self-taught head chef of Deanes at Queens in Belfast,

who last year saw off far more experienced chefs

with his playful chicken in a bag starter.

I got a few raised eyebrows last year when I came into it with the sort of stuff I came across with.

It's going to be sort of similar this year.

I'm going in guns blazing. Yeah, I want to surprise a few people.

But he needs to get past Richard Corrigan first,

who, in last year's final, showed him no mercy.

If anything, it has got worse.

You should have listened to me. There was a bin beside you.

-That's where it belonged.

-Ouch!

-Hello Richard.

-Chris, how are you?

-Good to see you.

-Do you mean that?

-Yes, of course.

-Are you sure?

-Yes.

-What have you got for me today?

-The dish is Clay Pigeon Shoot.

I suppose it's like a tagine of pigeon with some blood orange.

It's got some pea shoots into it. And nice armagnac spices.

A little bit of argan oil and fennel. I'm going to break the leg down off the bird.

Confit it down really slowly, roll it in spring roll pastry.

Recreate my version of a pastilla.

-Explain to me about the argan oil?

-It's pretty awful, actually.

There's a few goats running about in the hills in Morocco, eating the fruit of the tree.

When they pass it through, the locals pick out the kernels of the fruit and they press that to make an oil.

So it's been passed through an animal before you get it.

-I don't use much of this oil in my kitchens!

-No?

-No!

Neither do I! But for this dish, I think it suits it pretty well.

-What's Olympian about it?

-I'm actually using real clay pigeons to recreate a tagine.

Then I've got a plate made out of gun cartridges.

-Groundbreaking?

-For me it is.

-Under pressure?

-Yes.

Chris Fearon is hoping his quirky presentation,

using a playful take on a clay pigeon shoot

and his daring use of spices, will give him the edge.

Chris Fearon always brings something theatrical to this competition.

But is it too theatrical?

Has he put enough thought into this dish?

I'm not too sure.

The cooking is well underway in the kitchen.

It might just be the first course, but every point counts.

The chefs can't afford to make any mistakes, with Richard watching their every move.

They need to stay calm and focused, and not lose their head.

Well boys, how do youse feel about being up against big Richard again?

-Full of compliments, isn't he?

-He gave you a bit of a roasting.

Yeah. Sickbag. That's straight off the mark, you know.

-A good start to the day anyhow!

-A good bit of banter, boys. Do you no harm. Keep you sharp.

Chris, I'm looking forward to your dish. The whole...

the aspect of the shot and everything else.

Well, that's my whole style going into this competition, to sort of think outside the box.

I can't wait to taste it as well.

Chris, how do you feel being back second year in a row now?

You're probably the most hungry guy here. You want to prove something, you know?

I'd love an opportunity that youse have had. That's why everybody is here, isn't it?

'Chris got very close last time.

'I think he'll be dying to get there. He will want to win.'

If he nails the brief, he'll be hard to beat.

-Chris, how is it going?

-Em, so far, so good, I think.

I've spiced the rabbit loins up a little bit with the ham and leeks,

-and some English mustard.

-That sounds good. Lots to go wrong?

-Lots.

-That rabbit needs to be slightly pink.

-Consomme or tea you're putting on?

-Yeah. I've got some brown chicken and brown rabbit stock.

-And little jelly bowls?

-Yeah, I want to get rhubarb into the consomme

without diluting the consomme.

So, just doing this verification, dropping it in.

Some people love it, some hate it. But it's just another technique.

Chris Bell has gone very technical.

These little jelly droplets. That tea or consomme...

So much going on. Has he just overplayed everything?

I hope my starter's good enough to win. There's quite a lot of technical components to the dish.

I think it reflects this year's competition very well.

Chris Bell's award-winning cooking fell at the final hurdle last year.

But this year's Olympic brief is a whole new ball game.

My strategy for this year is very much

to try and use cooking techniques and flavour combinations

that are a little bit different.

They're just very unique to me, and not a carbon copy of something that's been done before.

Chris has done his homework by trying out his Olympic starter

on two of Northern Ireland's most influential food bloggers.

-Tea and biscuits to go on the side.

-Fantastic.

Anybody reading this on the menu, would have looked at you like you were crazy.

My thinking with was to shock and surprise with each course, you know.

Beautiful. Not what you're expecting on the palate. which is exciting - you're pushing the boundaries.

It's a class dish. It looks fantastic, it tastes fantastic.

I think it would be awesome to get a dish on the Olympic feast.

I think there are similarities between what we do as chefs and what Olympians do.

I mean, the sacrifices you make. You leave for work early in the morning.

You come home maybe at midnight.

I do leave my wife and my son sat at home by themselves.

And if I can win this competition and make them proud,

then it'll all seem a little bit more worth it.

And Chris's family is 100% behind him.

I'm proud of him every day for what he achieves every day.

It's amazing what he does.

Sorry, I'm filling up there. I don't know why!

Chris is now making dumplings to go in his rabbit and rhubarb tea,

a flavour combination that's causing quite a stir.

Rhubarb and rabbit, I'm sure it'll taste beautiful,

but it is one of those combinations you think, you know, very different.

I think it sounds all right. It sounds nice.

Maybe I'm wrong, I think it's a great combination.

'Tea, rhubarb, rabbit - it's just a total jumble. I just don't know what he's doing.'

So it's going to be interesting to see and taste.

But Niall's got problems of his own in the form of Richard Corrigan,

who's already made it clear he's not convinced by his choice of ingredients.

-Niall, what are you doing with the...?

-I'm doing the sweetbreads.

I've just poached them off. And now, I've just...

Half of them I'm going to breadcrumb. And half of them I'm going to sautee in a little butter.

It's brave to put pig sweetbreads on a menu for this competition.

Without doubt. The more I think about it, goosebumps. It's a gamble.

When somebody says, "I need a sick bag",

then you start asking questions, you start doubting yourself.

I really believe in it. I think they're delicious.

'Niall McKenna's dish of the pig sweetbread,'

has he just done the usual cheffy "impress myself" thing?

I'd eat it. But would anyone else?

'The biggest risk is people's perception of pig sweetbreads.'

That's where I'm pushing it, something different. I've got faith in it, I love it.

Niall McKenna is no stranger to Great British Menu.

His exquisite lavender dessert was served up

to his Royal Highness the Prince of Wales two years ago.

'I got through to the final four, I did the banquet - totally different brief,

'it was all about sourcing locally.'

This year it's totally wide open. But at the same time I'm going back

to the local produce from Northern Ireland, trying to find the best.

Niall's individual idea of using pig sweetbreads

brought him to Pheasants Hill Farm in Downpatrick, County Down.

Home to rare breed pig farmer Alan Bailey, who like Niall,

considers pig sweetbreads a luxury.

They are a special thing -

you don't get these cuts on a supermarket shelf.

And it's lovely to see them being thought about and used.

And these aren't just any pigs, they're rare breed Tamworths,

that are well suited to this year's brief.

The Tamworth is very athletic - if it wanted to race now,

and it took off there, you or I wouldn't be anywhere near it.

It is the athlete of the pig world to me.

'The idea of one of the dishes being served at the Olympic feast,

'I would be so proud. The Olympic spirit is,

you sacrifice everything else.

'Chefs are similar because you have to sacrifice your time,

'your family life. Guilt kicks in.'

Sometimes I get home in the afternoon to see Conrad, just as I'm about to leave,

he says "Daddy, you're not going to work" and the tears start.

The heartstrings start going.

Oh my goodness, that's Olympian food. Absolutely beautiful.

'This whole event is for myself and my family,'

at no point do I want to let them down, they've never let me down.

Niall is now sieving a truffle emulsion to go with his controversial pig sweetbreads.

So these are pig sweetbreads you're using, Niall?

-Have you used them before?

-I've used them before.

But it's a rarity, they are extremely hard to get your hands on.

It has to be pure, you can't go out and get any pig sweetbreads,

it's all about the best quality pork you can get.

'Niall might be taking a risk,

'sweetbreads isn't everybody's cup of tea, it's not the most commercial thing,'

but you wouldn't be involved with Great British Menu if you didn't take risks,

and you have to take risks, you can't play too safe or you get sent home packing.

Returning champion Chris Fearon is taking a gamble with his pigeon tagine

and spicy pigeon rolls.

How are you doing, Chris?

Nervous, yeah, nervous.

This is your filling for the pastilla.

Yeah, the pastilla thing. I'm trying to go not too heavy on the spicing.

I'm going to keep adding argan oil, I don't want to put too much in, cos I can't take it away.

There's a lot of complex flavours going on there.

This is going to be the breaking of me, trying to get a boy

from Belfast to understand North African flavours, it's a hard thing.

'Chris is using a lot of spices,'

which he seems slightly uncomfortable with,

and then there's that argan oil -

'a small amount in the wrong hands is lethal.'

Is there enough research being done on that dish

to make Chris a true champion?

So Chris, after this first course,

and this is the one you won on last year,

does that give you added pressure to compete with that?

No, all I want to do is come here and cook the best I can do,

that's all you can do.

'The whole experience of winning last year'

was fantastic, I'm still buzzing.

And I'm hungry for it, I really want to be there again, you know.

Chris Fearon was the surprise winner last year,

he has no classical training and has never worked in a Michelin-starred kitchen,

so when he received this year's challenge, he had doubts.

Going into the challenge, I felt completely out of my depth.

It's about pushing yourself, breaking boundaries, which isn't my thing.

It'll be one of the hardest things I have done in my career yet.

To get out of his comfort zone, Chris has decided to dabble

in molecular gastronomy, and he has the shopping list to prove it.

-Xanthan gum?

-Yes.

-Agar-agar?

-Yes.

-Brilliant.

-Potassium.

-In tablet form.

-Fantastic.

How about some soya lecithin?

-Soya lecithin, yes, we have.

-Fantastic, this is brilliant.

'I think it's important to move with the times,

'and this whole molecular madness that's going on,

'you have to dip your fingers into it'

to a certain extent, which I'm going to do,

but it's not going to be the most serious focal talking point of any of my dishes.

I'm going to play about with the presentation a lot,

I'm playing about with different props like last time,

and be quite quirky on the eye when you see them.

-I'm looking for a fish tank pump.

-Are you wanting to blow air in,

or are you wanting to circulate a liquid round?

We're going to play about with it.

'Last year winning the competition, I was very proud indeed.'

I would say it changed my life. Yeah, it did.

'It put me on the map, and straight after I got married. With that in mind,'

I want to win this time again.

It would be nice for my new wife,

it would be nice to give something back to her.

I would be over the moon if he won again.

He has been thinking about it a lot.

It definitely took up a lot of conversation time on our honeymoon!

Chris Fearon's preparing the pigeon breast for his quirky pigeon tagine.

-Come and taste this pigeon.

-It looks beautiful.

I think it's important to hit the ground running,

get a good score today, get confidence up for the rest of the week.

'Pigeons are so lean, they can be so easily overcooked,

'30 seconds from being perfect'

to being absolutely destroyed, so that could be a big problem for him.

But Chris Bell is having difficulties of his own.

-Three minutes.

-BLEEP.

'We all know from last year,'

those nerves get to Chris Bell, things start to crash.

'Let's hope he stays steady and delivers some fantastic food.'

-Having trouble with that jar, Chris?

-I am.

-Do you want me to help you?

-See if you can get it?

-No.

It's completely jarred.

Niall, see if you can open that jar for him, will you?

This one here?

There it is. Gold medal!

Niall's first to plate up.

He's poaching his duck eggs in oil in a water bath - an unusual technique.

And with only minutes left on the clock,

he's facing a bit of a disaster.

I think there's something wrong with the water bath,

it's just not coming up to temperature.

It needs to be up at 60 but it's just not working at 60.

As I'm short for time I'll bring it up gently in this and really stand over it now.

I don't know what's going on, it's totally stitched me up here.

I'm doing all pan work now.

Are you on time, then?

I will be on time but now I've put myself under pressure

so looking at the clock, I have to start moving here now.

With the clock ticking, he quickly sautes his poached sweetbreads,

deep fries the crispy ones and starts plating up.

He adds layers of baked onion,

dots of truffle emulsion, adds his rescued duck eggs and finishes

his plate with peppery water cress and shavings of black truffle.

Chef.

You had a problem with the egg?

Yeah, a slight problem with the water bath.

The temperature didn't come up to heat on time so I had to bring it on quicker

or I would've been 15 minutes late. It put me under pressure,

-it's just the way it is, you have to adapt.

-Let's eat it before it gets cold.

Enjoy, guys. Thank you.

Will Richard find Niall's pig sweetbreads distinctive enough

for our glittering Olympic guest list?

I want to see what this egg's like.

Yeah, I think it's cooked just about right.

Considering the problems he had.

The egg yolk, maybe less cooking.

The bottom of it isn't 100%,

but if it's not cooked then you don't get the flavour.

I think it has to be cooked to get the richness of the egg.

-Do you think it needs a bit of salt?

-No.

-A bit more salt.

-Definitely.

Are you happy with the texture of the cooked pig sweetbread?

-I think the sweetbreads are absolutely spot-on.

-A huge risk.

Massive. I realise now it is a massive risk, huge risk.

Athletes, some of whom might not be the biggest of foodies...

is sweetbreads what they want to sit down and eat?

Yeah. It's not the most appealing thing to a lot of people.

-What boundaries were you pushing?

-The truffle, the textures,

the sweetbread itself.

As you said, you'd never seen it on a menu before.

It all comes together.

I think it could've done with a little bit more water cress.

-More salad, less meat.

-Yeah.

You think you'll do well with this dish?

Now the doubts are in my head - have I done the right thing?

Have I gone too simple?

Is it too far out there?

But to me it's the flavours, the flavours work so well.

I think it's a strong dish.

I believe in it.

There you have it, first course in.

Feedback from Richard... I haven't got a clue.

Did like it? Didn't he like it?

I don't know. Direct questions...

but yeah, I'm second guessing myself totally now.

Next to plate up is Chris Fearon.

He quickly pan-fries his pigeon breast -

a delicate meat that needs precision cooking - then carefully fills

his clay pigeon tagines with broth, fennel and slices of pigeon breast.

-Is that the pucks from the clay pigeon shot, Chris?

-Yeah.

Very clever, very good.

His props are absolutely beautiful looking

but it'll be interesting to see how it tastes.

To finish his tagines he adds some pea shoots before closing it up

and adding it to his special gunshot plate with his spicy

pigeon rolls in an exploded shotgun cartridge on the side.

Happy?

I am happy, yeah.

It looks unique.

Is it good enough to call groundbreaking?

-Let's go taste it.

-OK.

What will Richard make of Chris' gimmicky clay pigeon shoot?

Will the food live up to the daring presentation?

He's done it again, presentation. It's looking very different.

-It looks fun.

-It does, it's fun. That's what it's all about.

Happy with the cooking of the pigeon?

It maybe could've done a wee bit longer, Chef.

Maybe not everybody's cup of tea that rare.

The pigeon is cooked spot-on.

Are you happy with the quantity of spicing in the pigeon and the pastilla?

It's not overly poor but there's definitely room to improve on it, Chef.

-The spices are not overpowering.

-No.

They're still lingering in my mouth but not sickening, not overpowering.

-And the argan oil?

-Argan oil, there's a little bit too much in there.

I got a bit carried away with it, I think.

Do you think it's groundbreaking?

I think its presentation is groundbreaking,

but some of the flavours - been done before.

-Do you think that this is groundbreaking?

-For me, it's not.

It's a pigeon tagine that's been cooked a million times.

I think the presentation's where he's moved it forward, maybe?

Is this an Olympic winner?

Being refined a little bit, I think it could be there.

It's got potential.

Worried by that?

Yeah. Overall it's a really good dish. Really good.

And I am worried, personally worried big time.

I sort of know that the spicing would've been a big thing today,

a big risk, you know?

And it's very hard to read Richard, what he really thinks.

He could be playing mind tricks with me,

but I sort of think that I could've done it a wee bit more justice.

Last to plate up is Chris Bell.

He starts off with a dash of rhubarb puree then adds his rhubarb jelly.

There's a lot going on the dish.

There's maybe too much going on the dish.

He continues by adding a walnut and a sage leaf

before getting his rabbit loin, heart and liver on to fry.

Then adds his many elements to the plate, with some dandelion leaves

for garnish and nervously serves his savoury tea and biscuits.

-TEA CUP RATTLES

-God!

It's OK, it's OK, you're doing great.

There we go - salad of rabbit and rhubarb with tea and biscuits.

Enough to get you the gold podium?

I think it looks OK, the flavours work, but proof of the pudding...

Come on, let's eat it quick when it's hot, yeah? I'll take the tea.

Will Chris' daring rabbit and rhubarb dish

be the opening ceremony Richard is looking for?

-Are you happy with the combination of rabbit and rhubarb?

-I like it.

I think they complement each other very well.

-I think the broth's bang on.

-I'm going to try this as a tea.

-It's not too gingery.

-Oh, nice flavour there.

-The wee rhubarb...

Oh, that's delicious.

That is absolutely beautiful, the rhubarb, isn't it?

Are you happy with the biscuit?

I don't think they're awful, I think they're a bit bland.

And on top of the rabbit?

Just a little bit of pickled rhubarb but just left it a wee bit crunchy.

The wee bit of pickled rhubarb is quite sharp.

-A bit too sharp?

-Yeah, maybe a wee bit too sharp.

A lot of techniques going on here.

-I

-think that's what the brief asks for.

Groundbreaking, for me, is something that's not thrown around every restaurant in Britain

and I don't think this is.

It is different. It's pushing the boundaries and it's within the brief,

definitely within the brief.

-Are you a gold medal winner in this dish?

-I don't know.

-Tough competition.

-Very.

I'm worried by it.

Being honest, both your dishes I'm totally worried by.

Well, lad, how'd you get on?

-Who knows?

-Well done.

-Nice, very nice.

-You can only hope now.

-It's down to the big man.

It is. You know?

I know how nervous I am, what about you two?

The feedback I got from Richard put doubt in my mind.

This is the hard part now, just waiting.

And a lot of stuff, a lot of doubt going through your head. It's just mind games now.

So who will be in pole position after day one?

Niall, your pig sweetbreads with the black truffle emulsion

and the baked onion...

The truffle emulsion was delicious.

And you managed to rescue your egg,

even though the bottom got overcooked,

but it didn't destroy the dish.

But...

..the poached sweetbread,

they looked quite anaemic...

..quite unappetising.

I'm not too sure about them being right for this banquet.

Chris Fearon.

Your clay pigeon shoot, I think was a groundbreaking concept.

You really tried hard and you pushed yourself.

It looked good visually, but...

the pigeon was undercooked and under spiced.

The pastilla, I think could have done with a little bit more filling

and more spice as well.

-Too much of that argan oil.

-Yeah.

It's quite lethal.

Chris Bell. Your rabbit with black pudding and rhubarb salad,

and of course, not forgetting your tea and biscuits.

I didn't like the biscuit.

No.

But the rabbit was moist - cooked perfect.

An unusual combination of flavours,

all carried very nicely with one another.

It was an exceptional dish.

Niall, for your pig sweetbread dish, I'm giving you...

..7/10.

Chris Fearon, for your clay pigeon shoot, I'm giving you...

..6/10.

Chris Bell, for your rabbit, tea and biscuit, I'm giving you...

..9/10.

-Congratulations, everybody.

-Thank you very much.

-Well done, Chris Bell.

-Thanks.

So Chris Bell's first out of the blocks with an impressive nine.

Niall's a couple of points behind with a respectable seven,

and Chris Fearon's chasing at his heels with just six.

I'm absolutely over the moon, couldn't be happier.

Have to pick myself up now and be positive going into tomorrow.

Try to nail it, try to get a good score and get back on my feet.

I'm happy cos that means I'm in the middle ground

but at the same time you want to come first.

Tomorrow it's the fish course

and it's all proving too much for last year's champion Chris Fearon.

I'm really concentrating here. I'm just trying to push myself a bit more.

-Feeling under a bit of pressure today?

-Big time.

There's a bit of nerves creeping in. Let's have a bit of chat outside.

-Are you OK?

-Yeah, I just don't want to go home.

-Calm, calm, calm down.

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