YES! I FINALLY GOT A 10!!!! Obviously I am delighted to have eventually achieved that 10 I’ve been waiting for. I feel like it’s a bit of a monkey off my back to be honest, as I should have got a 10 earlier in the week, but again those silly little mistakes meant 8’s and 9’s.
But, that 10 didn’t come easily! I must admit I genuinely struggled and I know exactly what went wrong. I don’t know if you’ve noticed the guys on the show in the background, wearing black. They are there to help with anything that might take up unnecessary time. For example, the weighing out of ingredients. The guy that was helping me had very kindly vacuum packed the glucose for my tuile and had told me to warm it in the water bath to make sure all of the glucose measured out would come out of the vacuum bag. BUT, as no element of my dessert required a water bath I didn’t have one on and warmed up. So when it came to me pushing the glucose out of the bag, as it was cold, it didn’t come out easily and some got left in the bag. In the tired and emotional state I was in I stupidly thought this would be ok…
But I knew as soon as I got it out of the oven it wasn’t right. There was too much fat in it, so the consistency was all wrong and I couldn’t spread it and roll it thin enough. However stupidly with the time restraint I persevered with it anyway, ultimately realising with 20 minutes to go that it wasn’t really working I had to make another batch. I also managed to make my way through 3 temperature probes! I had to heat my sugar to 165 degrees. I’d bought a really good sugar thermometer before the competition, but annoyingly left it up north in Yorkshire. Turns out very basic temperature probes really don’t work too well above 100 degrees. Even if you do try it 3 times!
My dessert really did mean a lot to me and there was so much added stress and emotion. I really wanted this dish to do well, especially with it being in memory of my Grandfather. Luckily Mini was on hand for cuddles and emotional support.
There was a slight mood killer towards the end of the show. When I said ‘kill the lights’ for my Douglas Fir dry ice moment, it wasn’t as smooth as it came across. It actually took about 5 minutes, as a guy from the production team had to walk around the studio and unplug all the lights one by one, whilst I stood watching my dessert melt. That definitely added a little bit of suspense/tension!
When Tom announced my score and told me I had attained the joint highest score ever I was very humbled and honoured to be on parr with chefs such as Daniel Clifford, Tom Kerridge and Tom Aikens. Having watched them before on the show it was amazing to be on the same level as chefs that I’ve always looked up to.
I’m so excited to be cooking for the judges tonight. After filming the 4 courses, the emotion (and lack of sleep!) had really got to me but I was intrigued to see if the judges enjoyed my dishes as much as Tom did, and was eager to see whether they’ll agree with his scores.
I hope you all enjoy the show tonight!
P.s #bromance
The judges will be blown away definately! Well done on your 10 yesterday and congratulations on your high score overall. It’s been an amazing week- loved every minute.
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Thank you Sue!
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Really impressed. Your tribute dessert was stunning in its simplicity. And what a humble and delightful young man you are.Can’t wait to visit your restaurant.
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Well done…..you are a very talented young man👏👏
Our turn a week tonight to enjoy your amazing food!
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YES!!!! Congrats!!!
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One talented Chef a great team at The Black Swan that’s what family is for 😊
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Thank you 🙂
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Well done Tommy! I’ve just watched the judges show. Ecstatic your through to the final! You’ve had amazing dishes all week.
Can’t wait to watch the final, I’m really hoping at least one of your dishes go to the banquet especially your desert.
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Thank you Stacey! So great to hear you enjoyed the show. It was definitely an exhausting experience but it was great to watch it back and enjoy it all over again. Fingers crossed for the finals!!
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Congratulations Tommy! I’ve really enjoyed watching you make your dazzling creations this week. They look absolutely incredible. Best of luck with the banquet.
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Thank you Fiona! 🙂
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Taking nothing away from your excellent performance this week, my wife and I have had the privilege to enjoy your food over several years and it did not come as much of a surprise you came out TOPS. Cream will always rise.
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Thank you Henry!
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Well done Tommy!was moved to tears by your sweet and the unexpected pleasure of hearing Fred’s voice.I am mary’s cousin -you won’t know me!he was such a special chap.Good luck for the rest of the series.. Anna
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Just caught up on your triumph – great work! Do you know whose scores you equalled?
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Thank Kass. Tommy equalled with Tom Kerridge, Tom Aikens and Daniel Clifford 🙂
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Tommy, this is my Great Britain too! My family would look out for the White Horse every weekend as we drove to visit grandparents in Dalton. Then, as schoolchildren, we visited Kilburn on school trips ( and ate our packed lunch on the Horse’s eye – long before concerns about health and safety ). Now, in our 50s and living at opposite ends of the country, my sister and I meet up regularly in York. Travelling by train she always texts ‘WH WH’ as she passes the White Horse to herald her approach to our home town. We’ve been lucky enough to eat at The Black Swan several times and are delighted at your success ( but a little bit reluctant to share with the nation ). I would say congrats but I’m from a Yorkshire and we don’t really do compliments.
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Simply amazing GBM – we must come to Oldstead!
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Hi, I was curious where your bowls are from? Loved the dish, and hope to visit on my next trip home to Yorkshire.
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They are especially made by Jane Schaffer, a potter from York. You can fin out more on her website- http://www.janethepotter.co.uk
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Great, thank you!
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I really wish I could try this. I can’t even begin to imagine the taste of Douglas Fir – is it green and fragrant like screwpine (pandanus) leaves? And the lemon verbena… A very clever dessert and the simplicity of how it appears belies all the hard work and careful thought that must have surely gone into it. Such an inspiration!
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