Great British Menu ™

Peers, talking behind the scenes

"It's nice and hot."

"I'm finding the fish just like a little bit kind of watery."

In the Judging Room

Spencer Metzger: "The cooking of the fish?"

Seb: "I think it pulls apart well. It's still meaty. It's not dry. You got a nice pearlescence through it. You can taste the fennel pollen."

Spencer Metzger: "And then we've got the bouillabaisse sauce?"

Seb: "I probably could have reduced it further."

Peers, talking behind the scenes

"I think the sauce on its own is a bit over seasoned"

Back in the Judging Room

Spencer Metzger: "What do you think of the celeriac fondants?"

Seb: "I find they add a nice bite to the dish and they're full of flavor and add a nice earthiness. 

 Peers, talking behind the scenes

 "I had to chew my celeriac quite a bit there."

Back in the Judging Room

Spencer Metzger: "And if you had to score this dish, what would you give it?"

Seb: "I'd give it a six or a five. Not missing components, but areas where it could have been elevated.

Final Judging

Spencer Metzger: "Seb, for your dish, "The Godfather", your halibut was nicely cooked. However, it was a little bit under seasoned. The bouillabaisse had all the flavors in there. However, I just feel like you needed to reduce it down a little bit more. So when it was on the plate, it really had purpose. The celeriac fondants, I found them undercooked and a little bit crunchy, and I just feel there was a little bit too much of that on the plate. The dish tasted quite nice, but the storytelling was lacking."