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It's the end of the line here on Great British Menu | 0:00:03 | 0:00:06 | |
for one of Northern Ireland's finest chefs. | 0:00:06 | 0:00:08 | |
I'm trying to concentrate here. | 0:00:08 | 0:00:10 | |
Returning contender Chris Bell... | 0:00:10 | 0:00:12 | |
One minute. | 0:00:12 | 0:00:13 | |
..former champion Niall McKenna and last year's winner Chris Fearon | 0:00:13 | 0:00:18 | |
have been battling it out for the chance to cook at a once-in-a-lifetime Olympic feast. | 0:00:18 | 0:00:23 | |
Yesterday saw Chris Bell sweep the gold again | 0:00:24 | 0:00:27 | |
and Chris Fearon dabble in molecular gastronomy. | 0:00:27 | 0:00:29 | |
A risk that ended in disaster. | 0:00:32 | 0:00:35 | |
I left the plates in the oven too long. | 0:00:35 | 0:00:37 | |
Today, it's dessert and Richard Corrigan is as demanding as ever. | 0:00:37 | 0:00:42 | |
-Little bit more work to do. -Definitely. | 0:00:42 | 0:00:44 | |
There's a lot of sugar in here. A lot. | 0:00:44 | 0:00:47 | |
It's crunch time today. One of the chefs will be going home. | 0:00:47 | 0:00:51 | |
I've no idea who that person is. | 0:00:51 | 0:00:53 | |
With just one point separating our returning champions, | 0:00:53 | 0:00:56 | |
last year's winner could be heading for an early exit. | 0:00:56 | 0:01:00 | |
If this one doesn't work I might have to get out of the kitchen and do it in the hall. | 0:01:00 | 0:01:03 | |
(BLEEP) me! Have you ever seen so much palaver in your life?! | 0:01:03 | 0:01:06 | |
That's my worst fear, coming back here this year, | 0:01:06 | 0:01:09 | |
to crash and burn first, after doing so well last year. | 0:01:09 | 0:01:12 | |
Heartbreaking. | 0:01:12 | 0:01:13 | |
This year's challenge is to create awe-inspiring dishes | 0:01:24 | 0:01:28 | |
that break new ground and reflect Olympic ambition. | 0:01:28 | 0:01:31 | |
This competition is one of the hardest things I've ever done in my career. | 0:01:31 | 0:01:34 | |
The chefs have been inspired by world-class athletes | 0:01:34 | 0:01:38 | |
who will be guests of honour at the Olympic feast. | 0:01:38 | 0:01:40 | |
You've got just one chance. Make the most of it in just grab it with both hands, really. | 0:01:40 | 0:01:44 | |
Today, nothing will get past former champion Richard Corrigan. | 0:01:44 | 0:01:48 | |
This is the last opportunity for our chefs to show some real skill, real passion, | 0:01:50 | 0:01:57 | |
to prove to us they want to be at that final banquet of Olympians. | 0:01:57 | 0:02:01 | |
The chef who fails today will be out of the race. | 0:02:02 | 0:02:06 | |
-Well, here we are. Dessert. Not too much between us. -No. One point. | 0:02:06 | 0:02:10 | |
-Big Bill's out in front. -Yeah, two points. It's tight. | 0:02:10 | 0:02:14 | |
Niall, you've been here and done it with this course. | 0:02:14 | 0:02:16 | |
You took this course to the banquet. | 0:02:16 | 0:02:18 | |
I've hopefully got the same thing. | 0:02:18 | 0:02:20 | |
-Just go out and do our best today. Someone's going home today. -Yeah. | 0:02:20 | 0:02:24 | |
First up is last year's winner Chris Fearon, trailing behind with just 18 points. | 0:02:26 | 0:02:30 | |
He's had hugely disappointing scores all week for his playful, prop-heavy dishes. | 0:02:30 | 0:02:36 | |
I want to score well today. | 0:02:36 | 0:02:37 | |
I've been hitting sixes all week but I want to hit something higher than six today. | 0:02:37 | 0:02:42 | |
I need to beat Niall McKenna today. | 0:02:42 | 0:02:44 | |
Heavy one this time. | 0:02:47 | 0:02:48 | |
-Hi, Richard. How's it going? -Very well. -Good stuff. | 0:02:51 | 0:02:53 | |
Chris, what are you cooking for us today? | 0:02:53 | 0:02:55 | |
-It's called the Torch. -The Torch? -Yeah. | 0:02:55 | 0:02:58 | |
I'm going to recreate an Olympic torch to the best of my ability. | 0:02:58 | 0:03:02 | |
So tell me all about this torch. | 0:03:02 | 0:03:03 | |
I'm going to pipe a nice rhubarb mousse into a home-made ice cream cone, | 0:03:03 | 0:03:07 | |
layer it up with different wee textures, | 0:03:07 | 0:03:09 | |
with some liquorice, some meringue, and I'm going to do some nice honeycomb. | 0:03:09 | 0:03:13 | |
Then I'm going to do a nice really like whipped natural yoghurt | 0:03:13 | 0:03:16 | |
kind of Greek style ice cream. After the ice cream, I want to do some tempered hocolate. | 0:03:16 | 0:03:20 | |
Different colours, then and I'm going to put it on | 0:03:20 | 0:03:23 | |
a springy-looking, mad, torch-shaped wrap. | 0:03:23 | 0:03:28 | |
Inspiration from? | 0:03:28 | 0:03:30 | |
Inspiration from the torch of the Olympics, wee man running up | 0:03:30 | 0:03:33 | |
the stairs with the big torch on fire. | 0:03:33 | 0:03:35 | |
Do you feel you're that man today? | 0:03:35 | 0:03:37 | |
I don't know if I could run up the stairs with it, | 0:03:37 | 0:03:39 | |
but I could definitely give it a go making one. | 0:03:39 | 0:03:41 | |
Chris Fearon's last-ditch attempt to hold onto his crown is | 0:03:41 | 0:03:45 | |
a quirky Olympic search with Greek yoghurt ice cream | 0:03:45 | 0:03:48 | |
and tempered chocolate flames. | 0:03:48 | 0:03:50 | |
Here we are, another prop, another day. | 0:03:52 | 0:03:54 | |
But, you know, it's all about the food. | 0:03:54 | 0:03:57 | |
Has he done enough to make the food stand out? | 0:03:57 | 0:04:00 | |
Is he just being too playful? | 0:04:00 | 0:04:02 | |
Clinging onto silver with 19 points is returning champion | 0:04:04 | 0:04:08 | |
Niall McKenna who took this course to the banquet two years ago. | 0:04:08 | 0:04:11 | |
His simple but accomplished cooking has stayed one step ahead of | 0:04:11 | 0:04:15 | |
last year's winner all week, a lead he is desperate to hold on to today. | 0:04:15 | 0:04:19 | |
I've won dessert before. | 0:04:20 | 0:04:22 | |
It's a strong dish for me so | 0:04:22 | 0:04:23 | |
I really do believe I'm going to get ahead here. | 0:04:23 | 0:04:25 | |
I think I'm going to come through. | 0:04:25 | 0:04:27 | |
-Morning, chef. -Morning. -How are we? -Very well, thank you. | 0:04:31 | 0:04:34 | |
-What's the title of your dessert? -Whiskey jelly, apple and elderflower. | 0:04:36 | 0:04:40 | |
It's like a deconstructed apple crumble and, once again, | 0:04:40 | 0:04:43 | |
I've gone along same lines, simple food. | 0:04:43 | 0:04:46 | |
Is that going to be to everybody's taste? | 0:04:47 | 0:04:50 | |
It's getting the flavour of the whiskey coming through, | 0:04:50 | 0:04:53 | |
with a little bit of clove. | 0:04:53 | 0:04:54 | |
-Groundbreaking? -Very different, but all my dishes are about | 0:04:54 | 0:04:57 | |
the produce, all about the food, all about the flavour. | 0:04:57 | 0:05:00 | |
This dessert needs to be worthy to serve two Olympians. | 0:05:00 | 0:05:03 | |
-Is this worthy enough? -I think this dessert is. It tastes beautiful. | 0:05:03 | 0:05:07 | |
And that, to me, is the key. | 0:05:07 | 0:05:08 | |
Have you been drinking some of this? | 0:05:08 | 0:05:10 | |
Later! | 0:05:10 | 0:05:12 | |
Niall's pinning his Olympic hopes on a classic with a twist, | 0:05:14 | 0:05:17 | |
baked apple sorbet, elderflower custard | 0:05:17 | 0:05:20 | |
and whiskey jelly with a simple crumble topping. | 0:05:20 | 0:05:22 | |
This competition's about innovation, it's about groundbreaking. | 0:05:25 | 0:05:27 | |
We are looking for something spectacular. | 0:05:27 | 0:05:29 | |
Deconstructed crumble whiskey jelly? | 0:05:29 | 0:05:32 | |
Could be deeply ordinary. | 0:05:33 | 0:05:35 | |
In pole position with 23 points is last year's runner-up, | 0:05:37 | 0:05:41 | |
Chris Bell, who is desperate for another shot at the judges. | 0:05:41 | 0:05:44 | |
He has held onto the top spot all week with daring twists | 0:05:44 | 0:05:47 | |
and unusual combinations but can't afford any mistakes today. | 0:05:47 | 0:05:51 | |
Anything can happen in this competition. | 0:05:51 | 0:05:54 | |
I'm not taking my foot off the gas yet | 0:05:54 | 0:05:56 | |
and I've still got plenty of work to do. | 0:05:56 | 0:05:59 | |
-Chris. -All right. -Very well. | 0:05:59 | 0:06:02 | |
-What are you cooking? -A summer salad of apricots, pistachio and jasmine. | 0:06:02 | 0:06:05 | |
I'm just going to try and showcase some modern cooking techniques | 0:06:05 | 0:06:10 | |
and different textures of three great ingredients. | 0:06:10 | 0:06:13 | |
I'm going to have a jasmine panna cotta set it in a tube with acetate | 0:06:13 | 0:06:16 | |
and it's going to be like a central piece. | 0:06:16 | 0:06:19 | |
I'm going to take the apricots and I'm going to use a Gastrovac. | 0:06:19 | 0:06:22 | |
-So a bit of Willy Wonka going on here? -A little bit. I'm going to make a... | 0:06:22 | 0:06:26 | |
It's like a cross between souffle and a cake, but I'm going | 0:06:26 | 0:06:28 | |
to make that in the Thermo mix and then finish it in the microwave. | 0:06:28 | 0:06:31 | |
It's quite a modern technique that I think's fantastic. | 0:06:31 | 0:06:34 | |
-What, baking a cake in a microwave? -Yeah. | 0:06:34 | 0:06:36 | |
I'm sticking to classic flavours and cooking them in a modern way. | 0:06:36 | 0:06:39 | |
Chris Bell's throwing everything at this last course, | 0:06:39 | 0:06:44 | |
making a technical summer salad of jasmine panna cotta, | 0:06:44 | 0:06:47 | |
slow-cooked apricots and microwaved cake. | 0:06:47 | 0:06:49 | |
I hope all this innovation leads to something glorious for him | 0:06:49 | 0:06:53 | |
or else he's going to crash to earth like Icarus. | 0:06:53 | 0:06:57 | |
The sprint to the finish line is underway in the kitchen. | 0:07:04 | 0:07:07 | |
Today, one of these chefs will be sent home | 0:07:07 | 0:07:09 | |
and all anyone can think about is getting to the final, | 0:07:09 | 0:07:12 | |
something Niall and Chris Fearon have both done before. | 0:07:12 | 0:07:16 | |
Coming into this competition I felt like the underdog | 0:07:16 | 0:07:19 | |
because you've been to the banquet. | 0:07:19 | 0:07:22 | |
I was failing at this competition, | 0:07:22 | 0:07:24 | |
so what's it's like cooking at a banquet, then, both of youse? | 0:07:24 | 0:07:28 | |
A great honour. It is. No, it's a brilliant feeling, a real buzz. | 0:07:28 | 0:07:32 | |
Everybody comes together. All four chefs work as a team. | 0:07:32 | 0:07:36 | |
When you go that far, and you're with the best of the rest of the UK, | 0:07:37 | 0:07:41 | |
-it's a good feeling, like. -I bet it is. | 0:07:41 | 0:07:42 | |
And Chris Fearon's desperate for a repeat performance. | 0:07:44 | 0:07:47 | |
He is pinning his hopes on his Olympic torch, | 0:07:47 | 0:07:50 | |
a simple cone with Greek yoghurt ice cream. | 0:07:50 | 0:07:53 | |
-How are you getting on, Chris? -Not too bad, chef. -How's your cones? | 0:07:53 | 0:07:56 | |
I've just done a tester here. This machine here is a piece of trash. | 0:07:56 | 0:08:01 | |
I got it off the internet for 20 quid, from Belgium. | 0:08:01 | 0:08:05 | |
So is this going to be ice cream in a cone? | 0:08:05 | 0:08:08 | |
Erm, well, more or less, but I've made a few surprises inside the cone. | 0:08:08 | 0:08:12 | |
-A few surprises? -A few surprises. | 0:08:12 | 0:08:14 | |
Chris Fearon's ice cream cone, call it what you like, | 0:08:16 | 0:08:19 | |
it's still basically looking like an ice cream cone. | 0:08:19 | 0:08:22 | |
I'm trying to get past the whole ice cream cone thing. | 0:08:24 | 0:08:27 | |
It's got layers, there's textures in it. | 0:08:27 | 0:08:29 | |
There's rhubarb, liquorice, you've got honeycomb. Loads going on in there. | 0:08:29 | 0:08:33 | |
Including white chocolate flames that he's tempering in the microwave. | 0:08:34 | 0:08:37 | |
A technique most chefs would entrust to a specialist pastry chef. | 0:08:37 | 0:08:42 | |
I think tempered chocolate is very risky. | 0:08:42 | 0:08:44 | |
If this guy can pull off tempered chocolate in this heat, | 0:08:44 | 0:08:47 | |
this competition, that's pretty groundbreaking for me. | 0:08:47 | 0:08:51 | |
Former champion Niall's taking the simple route all week | 0:08:51 | 0:08:54 | |
and today's deconstructed crumble with baked apple sorbet | 0:08:54 | 0:08:57 | |
and whiskey jelly is no exception. | 0:08:57 | 0:09:00 | |
Just the process of making the baked apple sorbet. | 0:09:03 | 0:09:05 | |
So, the crux of the dish. | 0:09:07 | 0:09:09 | |
It's all about the flavour of the apple. | 0:09:09 | 0:09:11 | |
It's absolutely beautiful, the smell of it already. | 0:09:11 | 0:09:14 | |
-Could I taste some whiskey jelly there, yeah? -Certainly, chef. | 0:09:14 | 0:09:18 | |
That's not too far away from being the hot toddy. | 0:09:21 | 0:09:24 | |
Has he done enough? What's groundbreaking about it? | 0:09:24 | 0:09:27 | |
Chris Bell's daring to do something different with jasmine panna cotta, | 0:09:29 | 0:09:32 | |
slow cooked apricots and a controversial microwaved cake. | 0:09:32 | 0:09:36 | |
A recipe that's still in the making and requires precision timing. | 0:09:36 | 0:09:42 | |
If I cook it too long, it'll be like a rubber ball. | 0:09:42 | 0:09:44 | |
If I cook it too little, it'll be like runny egg white, | 0:09:44 | 0:09:48 | |
so I need to get the timing right on it. | 0:09:48 | 0:09:50 | |
What's the whole thing behind this, Chris, cooking it like this? | 0:09:52 | 0:09:55 | |
It's just to show a different technique... | 0:09:55 | 0:09:59 | |
-But it needs to come out pretty good for you to get away with it. -Yeah. | 0:09:59 | 0:10:02 | |
It's well overcooked, that one. OK. How long did that get? | 0:10:04 | 0:10:07 | |
20 seconds. | 0:10:07 | 0:10:09 | |
-And that one's a bit under. So, overcooked, under, little more work to do. -Yep. | 0:10:11 | 0:10:15 | |
You know, he wants to be groundbreaking, | 0:10:16 | 0:10:19 | |
he wants the innovative, but he needs to be really careful that he | 0:10:19 | 0:10:23 | |
doesn't mess this pudding up. | 0:10:23 | 0:10:25 | |
If you don't take risks in this competition, then you won't win it. | 0:10:25 | 0:10:29 | |
I've watched Chris do it last year. | 0:10:29 | 0:10:31 | |
I've seen Niall win it before and I'm determined to join them. | 0:10:31 | 0:10:35 | |
To seek inspiration for this year's competition, | 0:10:41 | 0:10:43 | |
Chris journeyed all the way to Gloves Community Centre | 0:10:43 | 0:10:46 | |
in Lancashire to meet one of Britain's highest-profile sportsman. | 0:10:46 | 0:10:53 | |
Yeah, I'm feeling a bit nervous. I mean, just about to meet Amir Khan, | 0:10:53 | 0:10:57 | |
global superstar. | 0:10:57 | 0:10:59 | |
I'm really excited about it. | 0:10:59 | 0:11:01 | |
If I can get a few pointers off him as to how he focuses himself | 0:11:01 | 0:11:05 | |
and how he prepares for competition then I'll be happy. | 0:11:05 | 0:11:08 | |
Amir Khan is a world champion boxer and an Olympic silver medallist. | 0:11:10 | 0:11:16 | |
He knows that hard work and determination are crucial | 0:11:16 | 0:11:20 | |
to be at the top of your game. | 0:11:20 | 0:11:22 | |
When we walk into the ring you have to think of all the risks | 0:11:22 | 0:11:25 | |
and sometimes in a fight, you have to take a risk. You're in that position now. | 0:11:25 | 0:11:29 | |
Make the most of it and just grab it with both hands, really. | 0:11:29 | 0:11:32 | |
So how do you block out nerves and any sort of fear? | 0:11:32 | 0:11:34 | |
You deal with the nerves by just staying focused | 0:11:34 | 0:11:37 | |
and just staying calm. | 0:11:37 | 0:11:39 | |
I've learned the hard way. | 0:11:39 | 0:11:40 | |
I lost one fight and I knew where I went wrong. | 0:11:40 | 0:11:43 | |
I rushed in, I wasn't really focused, I wasn't training hard. | 0:11:43 | 0:11:47 | |
How did you come back from that? | 0:11:47 | 0:11:50 | |
What I did was I went back home, sat down with the team and started fresh. | 0:11:50 | 0:11:54 | |
Something Chris Bell knows all about, | 0:11:54 | 0:11:57 | |
having suffered a knockout himself in last year's competition. | 0:11:57 | 0:12:01 | |
That mental strength. That's what makes the difference | 0:12:01 | 0:12:04 | |
between a world champion and a not-a-world champion. | 0:12:04 | 0:12:06 | |
In your game, that's what makes the difference from being the best | 0:12:06 | 0:12:12 | |
or being number two. | 0:12:12 | 0:12:14 | |
Give us a jab. That's a good jab. | 0:12:19 | 0:12:20 | |
It's all about focus and self-determination. | 0:12:20 | 0:12:23 | |
That carries you through on top of the ability you already have. | 0:12:23 | 0:12:27 | |
Try it one more time. Come on, jab. | 0:12:27 | 0:12:29 | |
Good shot! | 0:12:29 | 0:12:31 | |
But what will this top Olympic athlete make of Chris' | 0:12:31 | 0:12:34 | |
groundbreaking dessert? | 0:12:34 | 0:12:36 | |
-You're the first person to try this. -Honestly? | 0:12:36 | 0:12:39 | |
So if I have bad feedback from this, I'm back to the drawing board. | 0:12:39 | 0:12:43 | |
It's something very different. Very nice. | 0:12:45 | 0:12:47 | |
That's one of the best desserts I've had, that. | 0:12:47 | 0:12:50 | |
-Is it fattening? -No, it's not fattening. -It is very nice. | 0:12:50 | 0:12:54 | |
I really learned from today how to mentally prepare | 0:12:54 | 0:12:58 | |
and how to psychologically get yourself ready | 0:12:58 | 0:13:00 | |
for things like this year's competition. | 0:13:00 | 0:13:03 | |
Chris Bell's applying the determination | 0:13:05 | 0:13:08 | |
he learnt in the ring to his technical apricot dessert. | 0:13:08 | 0:13:11 | |
-Did you learn anything from Amir Khan? -Learn anything? | 0:13:11 | 0:13:13 | |
His attitude, his way of thinking. | 0:13:13 | 0:13:16 | |
I just thought he was incredibly focused. | 0:13:16 | 0:13:18 | |
Nothing stood in the way of his goal. | 0:13:18 | 0:13:20 | |
Even before one fight, he had six months of training. Eating right. Everything was about that fight. | 0:13:20 | 0:13:26 | |
I'd be really honoured to meet somebody of that standard | 0:13:26 | 0:13:29 | |
who has gone on to achieve so much. | 0:13:29 | 0:13:31 | |
He's class. | 0:13:31 | 0:13:32 | |
It's an unbelievable to go through that. | 0:13:32 | 0:13:34 | |
Chris, did you give him a good Northern Irish dig in the face? | 0:13:34 | 0:13:37 | |
-A couple. -Did you? -Aye. | 0:13:37 | 0:13:40 | |
-Did he feel it? -No! | 0:13:40 | 0:13:41 | |
Chris is hoping to make a bigger impact with his radical | 0:13:43 | 0:13:47 | |
Gastrovacked apricots, a cutting-edge gadget that | 0:13:47 | 0:13:50 | |
slow cooks food in a vacuum that's got Richard curious. | 0:13:50 | 0:13:53 | |
-The vacuum pumps, microwaves. -No. | 0:13:53 | 0:13:56 | |
I'm trying to put new techniques. | 0:13:56 | 0:13:59 | |
I don't use these very often, you see. | 0:13:59 | 0:14:02 | |
You can see they're starting to take on a kind of compressed fruit... | 0:14:02 | 0:14:06 | |
Do you want to taste one? | 0:14:06 | 0:14:08 | |
They're sweetening up but I want them to stay a wee bit tart. | 0:14:12 | 0:14:15 | |
Not that tart. | 0:14:17 | 0:14:19 | |
I think this is Chris' first big wacky dish of the week. | 0:14:21 | 0:14:23 | |
He's going guns blazing. | 0:14:23 | 0:14:26 | |
It could be risky but it could pay off for him. He's on a roll! | 0:14:26 | 0:14:29 | |
Unlike last year's winner Chris Fearon trailing behind in third place, | 0:14:29 | 0:14:34 | |
whose tricky tempered chocolate could see his Olympic dreams | 0:14:34 | 0:14:37 | |
crash and burn. | 0:14:37 | 0:14:38 | |
-How are you getting on, Chris? -Not bad, Richard. | 0:14:40 | 0:14:43 | |
Just finding it very hot in the kitchen here | 0:14:43 | 0:14:45 | |
to be doing this chocolate work. | 0:14:45 | 0:14:47 | |
If this one doesn't work, I might have to | 0:14:50 | 0:14:52 | |
get out of the kitchen and do it in the hall so we're cooler. | 0:14:52 | 0:14:55 | |
-Yeah, I'm going to take this somewhere cooler, Chef. -OK. | 0:14:55 | 0:14:58 | |
-BLEEP -me! Never seen so much palaver in your life over chocolate. | 0:15:02 | 0:15:05 | |
Chris Fearon is having to temper his temper | 0:15:05 | 0:15:09 | |
to get this dish right. | 0:15:09 | 0:15:11 | |
-His panic is just starting to set in again. -Still too hot. | 0:15:11 | 0:15:15 | |
He's starting to look nervous. | 0:15:15 | 0:15:18 | |
I really hope for him he can pull this off. | 0:15:18 | 0:15:20 | |
Niall, on the other hand, with his simple | 0:15:20 | 0:15:22 | |
apple and whiskey crumble and has nothing to worry about | 0:15:22 | 0:15:25 | |
and is ready to plate out with time and whiskey to spare. | 0:15:25 | 0:15:29 | |
So, got a wee treat for yous. | 0:15:29 | 0:15:31 | |
A bit of the good stuff? | 0:15:31 | 0:15:33 | |
Want some? | 0:15:35 | 0:15:37 | |
-One for you. -Thank you. | 0:15:37 | 0:15:40 | |
Big boy? | 0:15:40 | 0:15:42 | |
One for you. | 0:15:42 | 0:15:43 | |
-Cheers, down the hatch. -Cheers. | 0:15:43 | 0:15:46 | |
-CHRIS FEARON COUGHS -Do you want another one? | 0:15:46 | 0:15:48 | |
No, I'm all right. | 0:15:48 | 0:15:50 | |
-We'll be fighting in a minute. -I know, start punching the hell out of each other. | 0:15:52 | 0:15:55 | |
THEY LAUGH | 0:15:55 | 0:15:57 | |
With his whiskey jelly set, all Niall has to do | 0:15:59 | 0:16:01 | |
is pipe on his elderflower custard. | 0:16:01 | 0:16:03 | |
Add a scoop of his unusual baked apple sorbet. | 0:16:05 | 0:16:09 | |
And scatter on his crumble topping. | 0:16:11 | 0:16:14 | |
Chef. | 0:16:18 | 0:16:19 | |
-Groundbreaking? -It's a combination I like. | 0:16:24 | 0:16:27 | |
It's what I want to put on the competition. | 0:16:27 | 0:16:29 | |
-Is it enough to keep you ahead? -I think so. -One point! | 0:16:29 | 0:16:32 | |
-We'll see what happens. -Come on. -Let's go. | 0:16:32 | 0:16:35 | |
What will Richard make of Niall's deconstructed crumble? | 0:16:38 | 0:16:42 | |
Has he done enough to stay ahead of last year's winner? | 0:16:42 | 0:16:45 | |
-Good classic combinations. -It is. | 0:16:45 | 0:16:47 | |
-Inspiration? -Just flavours I love. | 0:16:47 | 0:16:50 | |
It's delicious. | 0:16:50 | 0:16:52 | |
You don't look so sure. | 0:16:53 | 0:16:56 | |
I don't really taste much whiskey. | 0:16:56 | 0:16:58 | |
I don't taste any whiskey. | 0:17:01 | 0:17:03 | |
-Could be anything. -Should be loaded with it. -Mm. | 0:17:05 | 0:17:07 | |
-Jelly, overfirm? -I think it's perfect. | 0:17:11 | 0:17:14 | |
It's not too strong, the whiskey. | 0:17:16 | 0:17:19 | |
I'm a seasoned drinker. It's lemonade to me. | 0:17:20 | 0:17:23 | |
The predominant flavour in that is the elderflower. | 0:17:24 | 0:17:27 | |
And I thought...I was hoping it would be the whiskey. | 0:17:27 | 0:17:30 | |
What's groundbreaking about this? | 0:17:30 | 0:17:32 | |
I think the combinations, elderflower, apple, whiskey. | 0:17:32 | 0:17:34 | |
I've never had whiskey and elderflower together. I've had apple and whiskey together, | 0:17:34 | 0:17:39 | |
-but not the three together. -You need to get out more. | 0:17:39 | 0:17:41 | |
-Do you think it is groundbreaking? -No, it's a fancy trifle | 0:17:41 | 0:17:43 | |
with a sorbet on it. | 0:17:43 | 0:17:45 | |
If it was strong whiskey but sweet at the same time, | 0:17:45 | 0:17:47 | |
to come through all those flavours, I think it'd be nice. | 0:17:47 | 0:17:50 | |
Really good. Really, really good. | 0:17:50 | 0:17:52 | |
Come on, would you change anything? | 0:17:52 | 0:17:54 | |
Being realistic, probably a little bit less cream. | 0:17:54 | 0:17:58 | |
And that would be about it. | 0:17:58 | 0:18:00 | |
I don't know. I really don't know. I'm in two minds. | 0:18:02 | 0:18:05 | |
Have I got the brief wrong? That's always going through my head. | 0:18:05 | 0:18:09 | |
Have I got the brief wrong? | 0:18:09 | 0:18:11 | |
All Niall can do now is cross his fingers and wait | 0:18:13 | 0:18:15 | |
as front-runner Chris Bell plates up his jasmine panna cotta. | 0:18:15 | 0:18:19 | |
Vacuum-cooked apricots, | 0:18:22 | 0:18:24 | |
apricot jelly and apricot-filled chocolate balls. | 0:18:24 | 0:18:28 | |
-Under the ever watchful eye of veteran, Richard. -Happy, Chris? | 0:18:28 | 0:18:32 | |
I'm always happy. | 0:18:32 | 0:18:35 | |
You could show it. | 0:18:35 | 0:18:37 | |
But Chris isn't out of the woods yet. | 0:18:37 | 0:18:40 | |
He's still got his microwaved cake to cook. | 0:18:40 | 0:18:42 | |
And he's been testing the recipe all day. | 0:18:42 | 0:18:46 | |
Will it prove to be a risk worth taking or has he pushed the boundaries too far? | 0:18:46 | 0:18:50 | |
Quite a lot to plate up. Could you manage it for 100? | 0:18:54 | 0:18:57 | |
I'd move myself if I got the opportunity. | 0:18:59 | 0:19:02 | |
I think it shows technique, I think it's seasonal and... | 0:19:02 | 0:19:06 | |
I've never seen it before. | 0:19:06 | 0:19:07 | |
-Will we ever see it again? -Who knows. -Come on, let's test it. | 0:19:07 | 0:19:11 | |
Will Chris Bell's technical summer salad see him | 0:19:12 | 0:19:16 | |
retain pole position? | 0:19:16 | 0:19:17 | |
-Cutting-edge? -I think it is. | 0:19:17 | 0:19:20 | |
It looks modern. | 0:19:20 | 0:19:22 | |
What do you think of the poached apricots | 0:19:22 | 0:19:24 | |
and the crazy water bath vacuum pack machine? | 0:19:24 | 0:19:27 | |
I can see a massive difference in it. | 0:19:27 | 0:19:29 | |
There's a good texture, | 0:19:29 | 0:19:31 | |
but I didn't get a wow factor from it. | 0:19:31 | 0:19:33 | |
The panna cotta, would you have made that differently? | 0:19:33 | 0:19:36 | |
Is there half a leaf of gelatine too much? | 0:19:38 | 0:19:41 | |
To me, the texture of that panna cotta's funny. | 0:19:44 | 0:19:47 | |
If it's supposed to be panna cotta, | 0:19:47 | 0:19:48 | |
it hasn't got the texture of panna cotta. | 0:19:48 | 0:19:51 | |
It's very nice, though. | 0:19:51 | 0:19:52 | |
The microwaved cake, | 0:19:52 | 0:19:55 | |
-happy with it? -Erm... | 0:19:55 | 0:19:57 | |
It could have been done a wee bit better. | 0:19:57 | 0:20:00 | |
I don't think I completely annihilated it. | 0:20:00 | 0:20:02 | |
I thought the cake tasted lovely. It was nice. Very airy, very fresh. | 0:20:02 | 0:20:08 | |
It wasn't too sweet | 0:20:08 | 0:20:09 | |
because of the rest of the dessert was quite sweet, | 0:20:09 | 0:20:11 | |
it balanced itself out. | 0:20:11 | 0:20:13 | |
Is this an awe-inspiring dish, worthy of an Olympian banquet? | 0:20:13 | 0:20:17 | |
I like this dish, I love this dish. And I can make that... | 0:20:17 | 0:20:21 | |
a great dish. | 0:20:21 | 0:20:23 | |
So, now, do you think this is a gold-medal winner? | 0:20:23 | 0:20:26 | |
Maybe a bronze. | 0:20:26 | 0:20:28 | |
-A bronze? -Yep. | 0:20:28 | 0:20:30 | |
I don't know if Niall's going home, Chris is going home, | 0:20:34 | 0:20:36 | |
I might get a four, and Chris might get a 10, and I'm going home. | 0:20:36 | 0:20:39 | |
We're all stood here, nobody's certain of anything. | 0:20:39 | 0:20:42 | |
It's the moment of truth for Chris Fearon's tricky tempered chocolate. | 0:20:44 | 0:20:48 | |
Happy days(!) | 0:20:48 | 0:20:49 | |
He's pulled it off and colours it with food spray | 0:20:49 | 0:20:52 | |
then sticks it in scoops of his Greek yoghurt ice cream. | 0:20:52 | 0:20:57 | |
OK, freezer. Careful, please, boys. Easy now. | 0:20:57 | 0:21:00 | |
He then starts carefully assembling his cones. | 0:21:00 | 0:21:03 | |
Starting with a squirt of rhubarb mousse, some crunchy honeycomb... | 0:21:03 | 0:21:06 | |
-All right? -Looks fine. | 0:21:06 | 0:21:09 | |
..Miniature liquorice meringues and his crowning glory, | 0:21:09 | 0:21:12 | |
the Greek yoghurt ice cream and white chocolate flames. | 0:21:12 | 0:21:17 | |
Can you hold that now? You can stitch me up now. | 0:21:17 | 0:21:20 | |
I'm happy with that. | 0:21:29 | 0:21:30 | |
-Chris Fearon, the title of this dish? -The Torch. | 0:21:30 | 0:21:33 | |
Do you think you've done enough to pull ahead? | 0:21:33 | 0:21:35 | |
I don't know. I... | 0:21:37 | 0:21:39 | |
I don't know. | 0:21:39 | 0:21:40 | |
-I hope so. -Let's go taste it. | 0:21:41 | 0:21:44 | |
It's the final dish of the day and Chris Fearon's last chance | 0:21:46 | 0:21:50 | |
to prove his menu is worthy of a place in front of the judges. | 0:21:50 | 0:21:54 | |
-Looks like a torch. -It does look like a torch. | 0:21:54 | 0:21:57 | |
It's pretty much a big Knickerbocker Glory in a waffle. | 0:21:57 | 0:22:01 | |
Mhm. | 0:22:01 | 0:22:02 | |
But it's damn tasty. | 0:22:04 | 0:22:05 | |
CHRIS LAUGHS > | 0:22:12 | 0:22:15 | |
-What are you laughing at? -Do you not like it, no? | 0:22:15 | 0:22:18 | |
I wanted to take it out | 0:22:18 | 0:22:20 | |
because the props always take centre ground with you. | 0:22:20 | 0:22:22 | |
-Take it away from the props and you're left with a... -Yeah. | 0:22:22 | 0:22:26 | |
I think the tempered chocolate is... | 0:22:30 | 0:22:32 | |
-You know, it took some bottle to do that. -Mm. | 0:22:32 | 0:22:36 | |
Are you happy with the cone? | 0:22:36 | 0:22:37 | |
It's crispy. | 0:22:39 | 0:22:41 | |
Maybe a wee bit more liquorice going through, a bit more bitterness. | 0:22:42 | 0:22:45 | |
It is quite sweet, I would say, the cone is supersweet. | 0:22:45 | 0:22:48 | |
There's a lot of sugar there. | 0:22:48 | 0:22:51 | |
A lot. | 0:22:51 | 0:22:52 | |
-He's took the Olympic torch and he's turned it into... -A dessert. | 0:22:53 | 0:22:57 | |
A cracking dessert. That's groundbreaking. | 0:22:57 | 0:22:59 | |
Good flavours there, nice flavours, nice ice cream. | 0:22:59 | 0:23:02 | |
I think that's the best dish I've eaten this week. | 0:23:02 | 0:23:05 | |
I shouldn't be your judge in this. I should have brought my 12-year-old son here. | 0:23:07 | 0:23:11 | |
-Oh dear. I didn't want to hear that. -Have you done enough? | 0:23:11 | 0:23:14 | |
For this course, I could have did all different desserts | 0:23:16 | 0:23:19 | |
but I chose to do that one because I believed in it, | 0:23:19 | 0:23:22 | |
because I thought it captured the spirit of the Olympics. | 0:23:22 | 0:23:25 | |
Interested to hear what Richard will say. | 0:23:25 | 0:23:28 | |
But I am very, very worried. | 0:23:28 | 0:23:31 | |
I need an eight or above for this course, for the dessert, | 0:23:33 | 0:23:37 | |
I need to score high today, | 0:23:37 | 0:23:39 | |
otherwise I'm packing my bags, going home. | 0:23:39 | 0:23:41 | |
Niall and the two Chrisses have cooked their hearts out this week | 0:23:41 | 0:23:44 | |
but only the two highest scoring chefs will face the judges tomorrow. | 0:23:44 | 0:23:48 | |
-Bit of a hard week. -Tough one. | 0:23:48 | 0:23:51 | |
-One of us will have to go home. -Could have done a lot better. | 0:23:51 | 0:23:54 | |
Really a lot better this week. I'm not too sure this week, I've a lot of doubts of my head. | 0:23:54 | 0:23:58 | |
-I found it a real uphill battle, every course every day. -Yeah. | 0:23:58 | 0:24:03 | |
It's going to be interesting to see what Richard thinks. | 0:24:03 | 0:24:06 | |
Chris Bell is in the lead with 23 points. | 0:24:08 | 0:24:11 | |
Niall is second with 19 and Chris Fearon is third with 18. | 0:24:11 | 0:24:16 | |
We'll start with you, Niall. | 0:24:24 | 0:24:26 | |
Your apple and elderflower whiskey jelly. | 0:24:28 | 0:24:31 | |
The dish ate well. | 0:24:33 | 0:24:34 | |
The flavours worked together. | 0:24:36 | 0:24:39 | |
The apple sorbet was fine. | 0:24:39 | 0:24:41 | |
But... | 0:24:41 | 0:24:42 | |
..there was very little innovation. | 0:24:44 | 0:24:46 | |
You haven't embraced the brief. | 0:24:47 | 0:24:49 | |
The whiskey jelly was a little bit too firm. | 0:24:52 | 0:24:54 | |
More whiskey. | 0:24:54 | 0:24:56 | |
Chris Fearon. | 0:24:57 | 0:24:59 | |
Your Torch. | 0:25:01 | 0:25:02 | |
I liked the concept. Almost in a childlike manner. | 0:25:03 | 0:25:07 | |
It was humorous and fun. | 0:25:09 | 0:25:11 | |
-I thought it was groundbreaking as well. -Thank you, Richard. | 0:25:11 | 0:25:14 | |
Well done for tempering the chocolate so well. | 0:25:14 | 0:25:18 | |
-The ice cream was pretty good. -Thank you. -But... | 0:25:18 | 0:25:22 | |
-..the liquorice meringue, I didn't like. -OK. | 0:25:24 | 0:25:27 | |
-The honeycomb in there as well, more sweetness. -Too sweet. OK. | 0:25:27 | 0:25:32 | |
It was altogether a very sweet dessert. | 0:25:32 | 0:25:35 | |
Chris Bell. | 0:25:37 | 0:25:39 | |
Your summer salad of apricots, jasmine and pistachio. | 0:25:39 | 0:25:43 | |
It was a new concept. | 0:25:44 | 0:25:46 | |
I'm not too sure if it was a great one. | 0:25:46 | 0:25:50 | |
It was innovative and you really grabbed the brief. | 0:25:51 | 0:25:54 | |
Well done. | 0:25:54 | 0:25:56 | |
But... | 0:25:57 | 0:25:59 | |
the flavours were very samey. | 0:25:59 | 0:26:02 | |
The colours were a bit anaemic. | 0:26:03 | 0:26:05 | |
The microwaved cake, | 0:26:06 | 0:26:08 | |
it looked nice, but it was soggy. | 0:26:08 | 0:26:11 | |
Go back to what you're great at. | 0:26:13 | 0:26:15 | |
Only two of you can cook for the judges tomorrow, as you're aware of. | 0:26:16 | 0:26:21 | |
With the score of six for their dessert... | 0:26:26 | 0:26:29 | |
giving them the highest score across the week is... | 0:26:29 | 0:26:34 | |
-..Chris Bell. -Thank you. | 0:26:36 | 0:26:37 | |
-Well done. -Thanks. | 0:26:37 | 0:26:40 | |
So, that leaves two chefs. | 0:26:40 | 0:26:42 | |
Chris Fearon... | 0:26:44 | 0:26:46 | |
for your Torch, I'm giving you... | 0:26:46 | 0:26:48 | |
..seven points. | 0:26:50 | 0:26:52 | |
Thank you. | 0:26:52 | 0:26:54 | |
(Cheers.) | 0:26:54 | 0:26:55 | |
Niall, for your apple and elderflower whiskey jelly, | 0:26:56 | 0:27:00 | |
I'm giving you... | 0:27:00 | 0:27:01 | |
..five points. | 0:27:04 | 0:27:06 | |
Which means, Chris Fearon, you're through to cook tomorrow. | 0:27:08 | 0:27:13 | |
-Thank you very much. -Well done, mate. -Thank you, mate. | 0:27:13 | 0:27:16 | |
Niall, huge commiserations. | 0:27:16 | 0:27:18 | |
Deserved it. | 0:27:18 | 0:27:20 | |
Chris and Chris, tomorrow the battle continues. | 0:27:20 | 0:27:24 | |
-Congratulations, the two of you. -Thanks very much. -Well done, Chris. | 0:27:24 | 0:27:27 | |
Well done, mate. | 0:27:27 | 0:27:29 | |
So, the two Chrisses will be cooking for the judges tomorrow | 0:27:31 | 0:27:34 | |
and Niall must leave the competition. | 0:27:34 | 0:27:36 | |
Delighted to be through to Friday. That's the first hurdle crossed. | 0:27:36 | 0:27:40 | |
It's crazy. It's crazy. I'm on cloud nine right now. Really am. | 0:27:40 | 0:27:43 | |
Brilliant. | 0:27:43 | 0:27:44 | |
I wasn't innovative, I didn't push myself, | 0:27:44 | 0:27:46 | |
I could have done a lot better and, I mean, | 0:27:46 | 0:27:49 | |
those stupid mistakes, you're out. | 0:27:49 | 0:27:51 | |
I just really need to... | 0:27:51 | 0:27:52 | |
..you know, cook out of my mind tomorrow and, hopefully... | 0:27:53 | 0:27:57 | |
hopefully, have another massive shock again. | 0:27:57 | 0:27:59 | |
Tomorrow, Chris Bell and Chris Fearon, | 0:27:59 | 0:28:02 | |
come to blows for the second year running. | 0:28:02 | 0:28:04 | |
I like you but I'm not going to lie to you. | 0:28:04 | 0:28:05 | |
I hope you crash and burn this year. | 0:28:05 | 0:28:07 | |
Will history repeat itself or will Chris Bell steal the crown? | 0:28:07 | 0:28:12 | |
-They've melted. -Crazy. -Oh, my God. | 0:28:12 | 0:28:13 | |
It's down to our judges and they're no pushover. | 0:28:13 | 0:28:17 | |
How you can see that at a final banquet is beyond me. | 0:28:17 | 0:28:19 | |
I think it'd have to be incinerated as an offence to human health. | 0:28:19 | 0:28:23 | |
Subtitles by Red Bee Media Ltd | 0:28:41 | 0:28:45 |