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It's the Professional MasterChef final. | 0:00:02 | 0:00:05 | |
48 ambitious chefs entered the competition. | 0:00:07 | 0:00:11 | |
And now, only the three strongest are left. | 0:00:12 | 0:00:16 | |
I want it a lot, I've worked so hard for this. | 0:00:19 | 0:00:22 | |
But there's two other people that's in my way. | 0:00:22 | 0:00:24 | |
To walk away today with the trophy would be absolutely incredible. | 0:00:26 | 0:00:31 | |
It would just be the pinnacle of my career, without a doubt. | 0:00:31 | 0:00:35 | |
It means the world to me. | 0:00:36 | 0:00:37 | |
I'm a one-in-three shot. | 0:00:37 | 0:00:39 | |
Why not dream? You know, dare to dream. | 0:00:39 | 0:00:42 | |
One of these is going to set this final on fire! | 0:00:45 | 0:00:48 | |
The question is... | 0:00:50 | 0:00:51 | |
..who is going to be our champion? | 0:00:52 | 0:00:54 | |
I grew up in a big family. | 0:01:13 | 0:01:15 | |
It was a pretty full house. | 0:01:15 | 0:01:17 | |
I didn't actually particularly enjoy school. | 0:01:19 | 0:01:22 | |
I wasn't particularly academic or bright. | 0:01:22 | 0:01:25 | |
Someone said, "Why don't you be a chef?" | 0:01:28 | 0:01:29 | |
I actually didn't know there WAS a job as being a chef. | 0:01:29 | 0:01:32 | |
Because growing up in Glasgow at that time, you would never dine out. | 0:01:32 | 0:01:36 | |
You know, you cook for a living, I thought, "People pay you to cook? | 0:01:37 | 0:01:41 | |
"How mad is that?" | 0:01:41 | 0:01:43 | |
It was kind of a Eureka moment. | 0:01:46 | 0:01:48 | |
My brother got me a job in a country house hotel. | 0:01:50 | 0:01:53 | |
At that point as well, I started college. | 0:01:53 | 0:01:56 | |
And then I got a call to ask | 0:01:56 | 0:01:57 | |
if I would be interested in maybe covering a class. | 0:01:57 | 0:02:00 | |
And before you know it, I had a part-time job. | 0:02:00 | 0:02:03 | |
Every Wednesday for 13 years. | 0:02:03 | 0:02:05 | |
I've been a chef lecturer... six years full-time now. | 0:02:08 | 0:02:12 | |
-Morning, guys, how are we? Are we good? -Yes! | 0:02:12 | 0:02:16 | |
Being a chef lecturer is an amazing job. | 0:02:16 | 0:02:18 | |
Remove the limbs. | 0:02:18 | 0:02:20 | |
'Teaching the next generation of chefs, | 0:02:20 | 0:02:23 | |
'you've got a lot of responsibility. | 0:02:23 | 0:02:25 | |
'Not everyone is going to be heading off to London | 0:02:25 | 0:02:27 | |
'to work in Michelin-star' | 0:02:27 | 0:02:29 | |
but what I try and do is make sure that everybody is leaving college | 0:02:29 | 0:02:33 | |
being the best that they can possibly be. | 0:02:33 | 0:02:35 | |
The first thing you want to do is get those claws off. | 0:02:35 | 0:02:39 | |
He cares so much about all his students. | 0:02:39 | 0:02:42 | |
He will go over and above his call of duty. | 0:02:42 | 0:02:44 | |
He's very highly thought of by all the students. | 0:02:44 | 0:02:47 | |
Look at the swans. | 0:02:55 | 0:02:57 | |
On my first day at college, I met Sharon. | 0:02:57 | 0:03:00 | |
-I thought you could buy anything on the internet? -You cannae buy a swan. | 0:03:00 | 0:03:04 | |
Can you no' buy a swan? I'm surprised. | 0:03:04 | 0:03:06 | |
And we just kind of clicked. | 0:03:06 | 0:03:07 | |
To be honest, I didn't like him to start with. | 0:03:09 | 0:03:11 | |
I thought he was a bit of a know-it-all, teacher's pet. | 0:03:11 | 0:03:14 | |
But the more I got to know him, the more... | 0:03:14 | 0:03:17 | |
I'm stuck with him! | 0:03:17 | 0:03:18 | |
I've been married to Sharon for 24 years. | 0:03:20 | 0:03:23 | |
We've got five kids. | 0:03:23 | 0:03:25 | |
'The reason I entered MasterChef, my kids were saying,' | 0:03:25 | 0:03:28 | |
"Why are you not in that show?" and the students were saying it. | 0:03:28 | 0:03:32 | |
You know. So it just seemed quite natural. | 0:03:32 | 0:03:34 | |
Do you think Dad should make pizza in the final? | 0:03:34 | 0:03:37 | |
-Yes! -Do think I'll win making pizza? | 0:03:37 | 0:03:39 | |
-Yeah, I think. -The kids, yeah, they're all super-proud, | 0:03:39 | 0:03:42 | |
every one of them. | 0:03:42 | 0:03:44 | |
If Gary DID win it, just achieve something for him alone | 0:03:44 | 0:03:49 | |
and not to be for work... Couldn't be any prouder. | 0:03:49 | 0:03:51 | |
He's done amazingly well, so he has. | 0:03:51 | 0:03:54 | |
Gary stood out. While other people were shaking, | 0:03:57 | 0:04:00 | |
he seemed completely and utterly happy. | 0:04:00 | 0:04:03 | |
I knew we had a contender in the kitchen | 0:04:03 | 0:04:05 | |
when we tried Gary's cherry crumble tart. | 0:04:05 | 0:04:08 | |
There's a lot of skill in this dish. It's a really good job. | 0:04:08 | 0:04:11 | |
Gary always has so much technique and skill that he wants to showcase | 0:04:12 | 0:04:17 | |
in every dish that he's brought into this kitchen. | 0:04:17 | 0:04:19 | |
Just naturally brilliant and beautiful. | 0:04:24 | 0:04:26 | |
Ticks a lot of boxes for being a proper piece of work. | 0:04:27 | 0:04:31 | |
It's such a tough journey and you push yourself to the absolute limit. | 0:04:31 | 0:04:35 | |
Gary is an all-rounder. | 0:04:35 | 0:04:37 | |
His dessert at the French ambassador's residence, | 0:04:37 | 0:04:40 | |
it was the dish of the night. | 0:04:40 | 0:04:41 | |
Oh, that is perfect. | 0:04:43 | 0:04:45 | |
I loved it. | 0:04:45 | 0:04:47 | |
Eh, Gazza! | 0:04:47 | 0:04:49 | |
I mean, these experiences just don't happen to college lecturers. | 0:04:49 | 0:04:52 | |
-GREGG: -Gary gave us haggis, neeps and tatties | 0:04:52 | 0:04:56 | |
better than I think I've ever had. | 0:04:56 | 0:04:58 | |
I think you've absolutely done a sensational dish and I think you've | 0:04:58 | 0:05:01 | |
nailed the flag of Scotland well and truly to the mast of this building. | 0:05:01 | 0:05:06 | |
Gary is a chef that's always cooked from the heart - | 0:05:06 | 0:05:09 | |
you could feel the emotion that goes into his cookery. | 0:05:09 | 0:05:13 | |
He's a very talented chef. | 0:05:14 | 0:05:17 | |
However, it hasn't all been plain sailing for Gary. | 0:05:17 | 0:05:20 | |
Chef's Table was really tough. | 0:05:22 | 0:05:23 | |
-You need a steady hand. -Yeah. | 0:05:23 | 0:05:26 | |
I was trying a plate of food that looked outstanding. | 0:05:28 | 0:05:32 | |
It looks good, but, at the end of the day, a bit disappointing. | 0:05:35 | 0:05:39 | |
That was a great lesson for Gary, and he came back in here fighting. | 0:05:40 | 0:05:44 | |
He had a point to prove after that. | 0:05:45 | 0:05:48 | |
His experience with Chef Esben in Oslo | 0:05:48 | 0:05:51 | |
was quite a turning point for Gary. | 0:05:51 | 0:05:53 | |
The second I walked into the kitchen, it just clicked. | 0:05:53 | 0:05:57 | |
-MARCUS: -For a chef lecturer to step into a three-star Michelin kitchen | 0:05:57 | 0:06:01 | |
and feel so at home is quite unique. | 0:06:01 | 0:06:03 | |
It's a completely different level from what I do for a living. | 0:06:03 | 0:06:06 | |
You got it. You got it. | 0:06:06 | 0:06:08 | |
I actually really, really, really like this dish. | 0:06:08 | 0:06:12 | |
Took what we do here, but you made it your own. | 0:06:12 | 0:06:15 | |
Yes! | 0:06:15 | 0:06:17 | |
We've opened the doors of another world to him. | 0:06:17 | 0:06:20 | |
My time in Norway, | 0:06:20 | 0:06:21 | |
probably the first Eureka moment I've had in the competition. | 0:06:21 | 0:06:25 | |
The whole attitude towards food, it just seemed everything he'd done, | 0:06:25 | 0:06:30 | |
I understood the concept, just an incredible experience for me. | 0:06:30 | 0:06:34 | |
I absolutely loved it. | 0:06:34 | 0:06:36 | |
Gary's story is incredible. | 0:06:37 | 0:06:39 | |
There is a teacher who has become pupil. | 0:06:39 | 0:06:43 | |
And embraced every single lesson | 0:06:44 | 0:06:46 | |
and is having the time of his culinary life. | 0:06:46 | 0:06:49 | |
There is every chance I could win it. | 0:06:54 | 0:06:56 | |
I don't think there's anyone who's got their nose in front. | 0:06:57 | 0:07:00 | |
So it's really...heart and soul on a plate is going to get me through. | 0:07:00 | 0:07:04 | |
I have always stayed in the south-west. | 0:07:17 | 0:07:19 | |
I love this area. | 0:07:19 | 0:07:21 | |
I think I'll be based here forever. | 0:07:21 | 0:07:24 | |
I've got a twin sister. | 0:07:26 | 0:07:28 | |
My dad brought us up until we were eight years old | 0:07:28 | 0:07:31 | |
on his own, as my real mum left us when we were one. | 0:07:31 | 0:07:34 | |
I was a single parent. | 0:07:34 | 0:07:36 | |
Having to stop work | 0:07:37 | 0:07:39 | |
and have that time with them is probably one of the best times | 0:07:39 | 0:07:42 | |
of my life, to be honest with you. | 0:07:42 | 0:07:44 | |
He stuck by us. | 0:07:44 | 0:07:46 | |
He's been there ever since. | 0:07:46 | 0:07:48 | |
He's been strong for me. | 0:07:49 | 0:07:51 | |
Since I was a young age, my whole career | 0:07:53 | 0:07:55 | |
has been based on being in a kitchen. | 0:07:55 | 0:07:58 | |
I started washing all the pots and pans. | 0:07:58 | 0:08:01 | |
One night, there was a chef down and the head chef said, "Oh, Elly, | 0:08:01 | 0:08:04 | |
"can you jump in and can you cook me some mussels?" | 0:08:04 | 0:08:08 | |
I was like... | 0:08:08 | 0:08:09 | |
I ended up doing the whole service. | 0:08:09 | 0:08:11 | |
And then it just went from there. | 0:08:13 | 0:08:15 | |
It was long hours. When you're young, you go out with your friends. | 0:08:18 | 0:08:22 | |
I don't think I did that, really. | 0:08:22 | 0:08:25 | |
I was more in the kitchen till one o'clock at night, | 0:08:25 | 0:08:27 | |
cleaning down, going home to bed. | 0:08:27 | 0:08:29 | |
There was always times where I thought, you know, | 0:08:29 | 0:08:32 | |
I don't think this is for me, and it's too hard, I can't do it. | 0:08:32 | 0:08:34 | |
It was a sort of a pressure point | 0:08:34 | 0:08:37 | |
to maybe throw the towel in or keep going. | 0:08:37 | 0:08:40 | |
My dad has always been the one that says, | 0:08:40 | 0:08:43 | |
"Look, you've done it, you can't back out now." | 0:08:43 | 0:08:45 | |
All I've been is someone to try and keep her going in the bad times. | 0:08:45 | 0:08:49 | |
Like any parent does, you know? | 0:08:49 | 0:08:51 | |
But...I stuck to it. | 0:08:51 | 0:08:55 | |
I got my first job in a Michelin-star kitchen when I was 18. | 0:08:58 | 0:09:02 | |
That was my first level of high, top-end cookery. | 0:09:04 | 0:09:07 | |
All about trying to get as high as possible. | 0:09:10 | 0:09:13 | |
Get myself out there as a female chef. | 0:09:13 | 0:09:15 | |
Service. | 0:09:15 | 0:09:17 | |
-Want to sit here, Dad? -Yeah, we'll sit here. | 0:09:19 | 0:09:21 | |
'Elly has always got it there.' | 0:09:21 | 0:09:23 | |
To do something really magical. | 0:09:23 | 0:09:26 | |
I think, if you do go through and win it, | 0:09:26 | 0:09:28 | |
which I think you can, it would be the best thing that ever happened | 0:09:28 | 0:09:31 | |
-to all of us. -Yeah, I know. | 0:09:31 | 0:09:33 | |
-We're all so proud of you, so well done. -Thank you. | 0:09:33 | 0:09:36 | |
The first day was horrible. | 0:09:38 | 0:09:40 | |
I felt sick, I was so nervous. | 0:09:40 | 0:09:42 | |
Elly was one of the first chefs to walk into this kitchen. | 0:09:44 | 0:09:48 | |
She set a benchmark from the onset. | 0:09:48 | 0:09:50 | |
It's a brilliant, brilliant dish. | 0:09:51 | 0:09:53 | |
For me, it's a ten out of ten. | 0:09:53 | 0:09:55 | |
That was the best feeling. | 0:09:57 | 0:09:59 | |
Thanks. | 0:09:59 | 0:10:00 | |
'And I think I set myself such a high standard,' | 0:10:00 | 0:10:02 | |
that's what they're expecting of me every time I get in the kitchen. | 0:10:02 | 0:10:05 | |
Elly's journey in the competition has been all about precision. | 0:10:07 | 0:10:12 | |
And great cookery! | 0:10:13 | 0:10:15 | |
It really, really presses all the buttons. It's great. | 0:10:19 | 0:10:21 | |
The sauce is exceptional. | 0:10:21 | 0:10:24 | |
I LOVE this dish. | 0:10:24 | 0:10:25 | |
SHE GIGGLES | 0:10:25 | 0:10:27 | |
There are 11 other cooks in that kitchen, | 0:10:27 | 0:10:29 | |
and she put a marker down right there and then. | 0:10:29 | 0:10:31 | |
I'm on edge now, thank you! | 0:10:31 | 0:10:33 | |
She's such a serious chef. | 0:10:35 | 0:10:37 | |
She's not someone you want to mess with in the kitchen, | 0:10:37 | 0:10:40 | |
and I love her attitude, the gusto, | 0:10:40 | 0:10:42 | |
the fight that she has when she's cooking. | 0:10:42 | 0:10:45 | |
But no chef goes through a competition as big as MasterChef | 0:10:46 | 0:10:50 | |
without the odd little mistake. | 0:10:50 | 0:10:53 | |
My tart is a bit burnt. | 0:10:56 | 0:10:58 | |
Which is a shame. | 0:10:58 | 0:10:59 | |
The chorizo is just not coming through strong enough. | 0:10:59 | 0:11:03 | |
It would have worked so much better | 0:11:03 | 0:11:04 | |
if there was more of it on this dish. | 0:11:04 | 0:11:07 | |
I didn't think the pressure was going to be this tough. | 0:11:08 | 0:11:11 | |
That's not good. Let's get another one in. | 0:11:11 | 0:11:14 | |
Table three, we've got to do the dessert again, OK? | 0:11:14 | 0:11:16 | |
Can you apologise for me? | 0:11:16 | 0:11:18 | |
I messed up a little bit there. | 0:11:18 | 0:11:21 | |
The further you get into the competition, it's more heated. | 0:11:21 | 0:11:24 | |
At Chef's Table she came back fighting | 0:11:26 | 0:11:29 | |
with a beautiful, accomplished dish. | 0:11:29 | 0:11:32 | |
Come on, Elly. We really need to get moving. | 0:11:34 | 0:11:37 | |
Elly absolutely nailed it with her brill raviolo. | 0:11:37 | 0:11:41 | |
-You see the finish line now? -Yeah. | 0:11:41 | 0:11:43 | |
Whoo-hoo! | 0:11:44 | 0:11:45 | |
I thought that was a delicious dish. | 0:11:46 | 0:11:48 | |
It's one of the best dishes we've ever had at MasterChef, I think. | 0:11:50 | 0:11:52 | |
I mean, it's clean, it's beautiful. It's a pleasure to eat. | 0:11:52 | 0:11:56 | |
-Wow. -Thanks, mate. -Beautiful, beautiful. | 0:11:56 | 0:11:59 | |
You know, walking in there as the only female chef, | 0:12:03 | 0:12:05 | |
it was massive for me. | 0:12:05 | 0:12:07 | |
I felt there was a lot of love in this dish, | 0:12:09 | 0:12:11 | |
and for that you should be very proud of you. | 0:12:11 | 0:12:13 | |
So, very, very, very well done. | 0:12:13 | 0:12:15 | |
It's physically draining, | 0:12:17 | 0:12:18 | |
but you want it more and more and more, so every round you go through, | 0:12:18 | 0:12:22 | |
you're buzzing for the next round and you just can't wait. | 0:12:22 | 0:12:25 | |
Make sure every single one is perfect. | 0:12:25 | 0:12:27 | |
I've never seen so much drive, so much commitment in a chef so young. | 0:12:27 | 0:12:32 | |
Incredible talent for the future. | 0:12:35 | 0:12:37 | |
Incredible! | 0:12:37 | 0:12:38 | |
-First three-star? -Yes. Won't be the last, I hope. | 0:12:38 | 0:12:41 | |
That's my girl! | 0:12:41 | 0:12:42 | |
It shows that you CAN get what you want and you can be ambitious. | 0:12:44 | 0:12:47 | |
I've come this far, you know, we'll see. | 0:12:47 | 0:12:51 | |
It all depends what's going to happen in the kitchen today. | 0:12:51 | 0:12:55 | |
I was born in Leeds. | 0:13:06 | 0:13:08 | |
It wasn't great growing up - we didn't have a lot of money. | 0:13:08 | 0:13:12 | |
The food was just rubbish! | 0:13:12 | 0:13:14 | |
My parents couldn't cook. It's probably part of the reason why | 0:13:14 | 0:13:17 | |
I got into it, just to make sure me and my brother got fed properly. | 0:13:17 | 0:13:19 | |
I started in the industry, I was 14 or 15. | 0:13:22 | 0:13:24 | |
I liked it when I was in at pot wash, | 0:13:27 | 0:13:29 | |
chopping potatoes and picking spinach. | 0:13:29 | 0:13:31 | |
And then it went up the next level and then the next level again. | 0:13:31 | 0:13:34 | |
It became a real passion for me. | 0:13:36 | 0:13:38 | |
I got head chef quite young, | 0:13:38 | 0:13:39 | |
at a local Spanish restaurant. | 0:13:39 | 0:13:41 | |
And then moved to London off the back of that, | 0:13:42 | 0:13:45 | |
and worked at an incredible restaurant down there. | 0:13:45 | 0:13:48 | |
This way! | 0:13:49 | 0:13:51 | |
It was the best time of my life cos I met this beautiful girl | 0:13:51 | 0:13:54 | |
called Natalie, that I ended up marrying. | 0:13:54 | 0:13:57 | |
'But the worst time of my life, because my dad was ill.' | 0:13:57 | 0:14:01 | |
Dad was knocking at death's door, | 0:14:04 | 0:14:07 | |
so I made the decision to move back up north. | 0:14:07 | 0:14:10 | |
And then unfortunately he passed away. | 0:14:11 | 0:14:13 | |
To hold his hand meant the world to me. | 0:14:15 | 0:14:19 | |
When you have, sort of, trauma like that in your life, | 0:14:22 | 0:14:25 | |
you evaluate things. I fell out of love with food. | 0:14:25 | 0:14:29 | |
I wasn't bothered for it. | 0:14:29 | 0:14:30 | |
So I swapped to the other side of the industry. | 0:14:32 | 0:14:35 | |
So, thanks for coming | 0:14:35 | 0:14:36 | |
to the demo today. | 0:14:36 | 0:14:38 | |
Currently I'm a regional development chef | 0:14:38 | 0:14:41 | |
for a global manufacturer of combination ovens. | 0:14:41 | 0:14:45 | |
Doesn't matter if the probe doesn't go all the way | 0:14:45 | 0:14:47 | |
cos it's got six different sensors, OK? | 0:14:47 | 0:14:49 | |
Since he's come out of the kitchen, like a part of him has kind of gone. | 0:14:49 | 0:14:53 | |
He doesn't have this energy... | 0:14:56 | 0:14:57 | |
..that he normally would do. | 0:14:59 | 0:15:01 | |
But with MasterChef, | 0:15:02 | 0:15:04 | |
it's like he's been reinvigorated | 0:15:04 | 0:15:07 | |
with love for the cooking and love for food. | 0:15:07 | 0:15:09 | |
'Sometimes when he's called me to say, | 0:15:09 | 0:15:12 | |
'"Oh, yeah, I'm through to the next round," I'm nearly crying' | 0:15:12 | 0:15:15 | |
because it's just like, this is incredible. | 0:15:15 | 0:15:17 | |
It's incredible for him, it's incredible for him. | 0:15:17 | 0:15:20 | |
I'm so excited for him. | 0:15:20 | 0:15:21 | |
So, are you going to win it, going to smash it? | 0:15:21 | 0:15:23 | |
-Let's do it. -OK. | 0:15:23 | 0:15:25 | |
I do remember my first day in the kitchen, the judges all stood there, | 0:15:27 | 0:15:30 | |
having never met them. It was awful. | 0:15:30 | 0:15:33 | |
Matt didn't know how to T-bone a plaice. | 0:15:33 | 0:15:35 | |
But he certainly knew how to cook one. | 0:15:35 | 0:15:37 | |
What this tells me is, Matt, you can cook. | 0:15:37 | 0:15:42 | |
Matt gave us a signature dish, | 0:15:43 | 0:15:45 | |
and it was the first time we'd tasted | 0:15:45 | 0:15:47 | |
one of Matt's absolutely fantastic sauces. | 0:15:47 | 0:15:50 | |
There's flavour bursting out of that plate, Chef. | 0:15:51 | 0:15:55 | |
I've loved Matt's sauces along the journey - | 0:15:56 | 0:15:58 | |
he could make those in my kitchen ANY day. | 0:15:58 | 0:16:01 | |
That was an outstanding gazpacho, | 0:16:01 | 0:16:04 | |
possibly one of the best I've ever had. | 0:16:04 | 0:16:06 | |
What a punch of flavour. | 0:16:06 | 0:16:08 | |
It's dark and earthy and almost angry. | 0:16:08 | 0:16:11 | |
I think I've been SAUCE-RER of this competition. | 0:16:13 | 0:16:16 | |
I don't think I've put a bad one up. | 0:16:16 | 0:16:17 | |
For me, one of the dishes that really stood out from Matt | 0:16:17 | 0:16:21 | |
was his roasted quail dish, and that beautiful sauce to go with it. | 0:16:21 | 0:16:25 | |
I wanted that extra something special, and you've done that here. | 0:16:25 | 0:16:30 | |
I'm really, really happy with this dish. | 0:16:30 | 0:16:33 | |
Matt's style of cooking is not elaborate. | 0:16:34 | 0:16:38 | |
His plates of food have been on the simple side. | 0:16:38 | 0:16:40 | |
I want a little bit more. | 0:16:40 | 0:16:43 | |
I'm not going to forgive you for the simplicity of your dish. | 0:16:43 | 0:16:46 | |
It's been kind of kneed in the groin. | 0:16:48 | 0:16:50 | |
I was just expecting a little bit more here from you. | 0:16:51 | 0:16:53 | |
If you're going to put a rose petal on the plate, | 0:16:53 | 0:16:56 | |
do something to it so that I can eat it. | 0:16:56 | 0:16:58 | |
Chef's Table was really tough. | 0:17:00 | 0:17:02 | |
I realised the magnitude of it. | 0:17:02 | 0:17:04 | |
Pressure. | 0:17:04 | 0:17:05 | |
And that's what I miss, that's what I miss, | 0:17:05 | 0:17:07 | |
being back right up against it. | 0:17:07 | 0:17:08 | |
Very, very nice, Matt, looks good. | 0:17:10 | 0:17:12 | |
What it has done is, this has reignited my passion for food. | 0:17:12 | 0:17:15 | |
There was a moment when I became extremely proud of Matt. | 0:17:15 | 0:17:19 | |
I thought the beef was cooked absolutely to perfection. | 0:17:19 | 0:17:23 | |
Really superb plate of food. | 0:17:23 | 0:17:25 | |
That was right up my street. That was a banging dish. | 0:17:25 | 0:17:29 | |
To please some of the top chefs in the world is a big thing to do. | 0:17:31 | 0:17:36 | |
I was just like... Bottom lip started. | 0:17:36 | 0:17:39 | |
That, for me, was one of Matt's finest moments. | 0:17:39 | 0:17:43 | |
And that's when I started to think, "There's a chance here, | 0:17:43 | 0:17:45 | |
"there's a chance I could do something in this competition." | 0:17:45 | 0:17:48 | |
-MARCUS: -Matt is a chef that had lost his love for food. | 0:17:48 | 0:17:51 | |
But I think this competition has relit his fire. | 0:17:51 | 0:17:54 | |
Very beautiful, Chef, yeah? Killing it. | 0:17:54 | 0:17:56 | |
'I can stand here with my head held high and my chest puffed out' | 0:17:56 | 0:17:59 | |
and say, "Yeah, I do deserve to be here." | 0:17:59 | 0:18:01 | |
'I'm going into the final with a lot of confidence. | 0:18:02 | 0:18:05 | |
'I'm a one-in-three shot.' | 0:18:06 | 0:18:08 | |
But I think...I would bet on me. | 0:18:10 | 0:18:13 | |
I think it's been an absolutely fabulous journey. | 0:18:27 | 0:18:30 | |
They've come a long way. | 0:18:30 | 0:18:31 | |
They've just got to push themselves one more time. | 0:18:32 | 0:18:36 | |
Welcome to the Professional MasterChef final. | 0:19:01 | 0:19:05 | |
YOUR Professional MasterChef final. | 0:19:05 | 0:19:08 | |
But now, it has to be the best three courses you've ever cooked | 0:19:10 | 0:19:15 | |
in your career, if you're going to be our champion. | 0:19:15 | 0:19:19 | |
Show us how much you want this. | 0:19:19 | 0:19:22 | |
I wish you the best of luck. | 0:19:23 | 0:19:25 | |
One final push. | 0:19:26 | 0:19:30 | |
Three hours, three courses. | 0:19:30 | 0:19:33 | |
Don't just cook, guys - create magic. | 0:19:34 | 0:19:37 | |
Excitement, tension, energy. | 0:19:46 | 0:19:49 | |
This kitchen's going to be very hot today. | 0:19:49 | 0:19:51 | |
I'm in the final of MasterChef Professionals. | 0:19:51 | 0:19:54 | |
It's the biggest thing that's happened in my career. | 0:19:54 | 0:19:56 | |
It probably won't get much bigger, so I've just got to enjoy this. | 0:19:56 | 0:19:59 | |
Get the nerves to one side, I've got to have a smile on my face, | 0:19:59 | 0:20:02 | |
just crack on and make three cracking plates of food. | 0:20:02 | 0:20:05 | |
And it could be me, you never know. | 0:20:05 | 0:20:07 | |
-Big day today, Matt. -It is indeed, yeah. | 0:20:15 | 0:20:17 | |
What's it all about for you? | 0:20:17 | 0:20:19 | |
Bit of a personal goal for me, | 0:20:19 | 0:20:20 | |
I just wanted to not get kicked out after the skills test, | 0:20:20 | 0:20:23 | |
so I've surpassed that! So, as far as we're going, I'm quite happy! | 0:20:23 | 0:20:26 | |
And it's given me back that love and that passion that I had for food, | 0:20:26 | 0:20:31 | |
when I first-ever started out all those years ago. | 0:20:31 | 0:20:33 | |
Is there a goal in mind, is there a dream? | 0:20:33 | 0:20:36 | |
The dream has always been from a very young age to own a restaurant. | 0:20:36 | 0:20:39 | |
But that sort of died when my father did. | 0:20:39 | 0:20:41 | |
I was just, "I'm not bothered for it." But it's been reignited now. | 0:20:41 | 0:20:43 | |
I'm excited by it, I'm excited by the prospect of who knows what? | 0:20:43 | 0:20:47 | |
What have you got to put into this to win this? | 0:20:47 | 0:20:50 | |
I've just got to make sure that I leave nothing here, | 0:20:50 | 0:20:52 | |
just put everything into it, | 0:20:52 | 0:20:54 | |
show the guys that not only can I bring good flavour to a plate, | 0:20:54 | 0:20:56 | |
but I can actually make it look kind of pretty as well. | 0:20:56 | 0:20:59 | |
And hopefully I'm better than these two, but that's no mean feat. | 0:20:59 | 0:21:02 | |
Cos these two are absolutely incredible. | 0:21:03 | 0:21:05 | |
We know when Matt is cooking that we get amazing flavours on the plate. | 0:21:07 | 0:21:13 | |
Matt's first course is inspired by working with Chef Esben in Oslo. | 0:21:15 | 0:21:19 | |
He can take exactly the same ingredients | 0:21:19 | 0:21:21 | |
and make them into a three-star dish. | 0:21:21 | 0:21:23 | |
But I've taken the experience... and putting it into my food. | 0:21:23 | 0:21:27 | |
Matt's first course consists of about four ingredients. | 0:21:30 | 0:21:34 | |
Apple, scallop, celeriac and cucumber. | 0:21:35 | 0:21:39 | |
He's got batons of cucumber, | 0:21:42 | 0:21:44 | |
which he's pickling in a little cider vinegar to go with his dish. | 0:21:44 | 0:21:48 | |
Matt is serving us two different purees. | 0:21:50 | 0:21:53 | |
One is celeriac. | 0:21:53 | 0:21:54 | |
Celeriac needs to be cooked down, so it's not grainy at all. | 0:21:54 | 0:21:58 | |
The apple puree - I don't want to see | 0:22:02 | 0:22:05 | |
too much sweetness going into this. | 0:22:05 | 0:22:08 | |
It's all about the simplicity | 0:22:08 | 0:22:09 | |
of something absolutely as stunning as an apple. | 0:22:09 | 0:22:12 | |
There is also going to be the addition | 0:22:13 | 0:22:15 | |
of a little veal jus on the plate. | 0:22:15 | 0:22:17 | |
It's a scallop dish, | 0:22:17 | 0:22:18 | |
so I'm really intrigued to see how the meat jus works with this dish. | 0:22:18 | 0:22:23 | |
Interesting. | 0:22:23 | 0:22:24 | |
Really nice jus that I'm just going to dot the plate with, | 0:22:25 | 0:22:27 | |
-just for a bit of meatiness. -With the scallop? | 0:22:27 | 0:22:29 | |
Yeah, just a tiny, tiny bit. | 0:22:29 | 0:22:31 | |
Brave lad! | 0:22:31 | 0:22:33 | |
The introduction of a beef jus. | 0:22:35 | 0:22:38 | |
Now, I've never had that before. | 0:22:38 | 0:22:39 | |
How does that affect that dish? | 0:22:39 | 0:22:42 | |
Does it move it into meat and spoil it? | 0:22:42 | 0:22:45 | |
That really interests me. | 0:22:45 | 0:22:46 | |
Matt's main course sounds absolutely fantastic. | 0:22:49 | 0:22:52 | |
Dexter beef is a beautiful cut of beef. | 0:22:53 | 0:22:57 | |
It's delicious. | 0:22:57 | 0:22:58 | |
He's making little mini potato fondants | 0:23:02 | 0:23:04 | |
that he's cooking in goose fat. | 0:23:04 | 0:23:06 | |
They are going to taste divine with this beef dish. | 0:23:08 | 0:23:10 | |
The garnish that Matt is serving with his beef - | 0:23:12 | 0:23:15 | |
onion puree and a shallot pastry tart. | 0:23:15 | 0:23:18 | |
The beautiful juices of that shallot | 0:23:21 | 0:23:24 | |
should start to run through the pastry. | 0:23:24 | 0:23:26 | |
And he's going to finish it off, | 0:23:26 | 0:23:28 | |
hopefully, with another one of those beautiful sauces. | 0:23:28 | 0:23:32 | |
It's a great-sounding dish. | 0:23:33 | 0:23:34 | |
Done. | 0:23:36 | 0:23:37 | |
This dish, for me, is all going to taste incredible. | 0:23:38 | 0:23:42 | |
This, for me, is about refinement, | 0:23:42 | 0:23:44 | |
this is making it look knockout on the plate. | 0:23:44 | 0:23:46 | |
I'm trying to inspire myself to be better, | 0:23:46 | 0:23:49 | |
and hopefully this dish will say that. | 0:23:49 | 0:23:51 | |
The dessert, I've tried to push the boat out. | 0:23:54 | 0:23:56 | |
There's a lot of technique that goes into it to get it all bang-on. | 0:23:56 | 0:24:00 | |
Matt's dessert today is chocolate tart with raspberries. | 0:24:02 | 0:24:06 | |
He's making his own pastry. | 0:24:08 | 0:24:10 | |
And then he's going to pour in his ganache mix | 0:24:10 | 0:24:13 | |
and bake it in the oven for a few minutes. | 0:24:13 | 0:24:15 | |
Matt's also making a raspberry and vanilla sorbet to go with it. | 0:24:19 | 0:24:23 | |
Great combination of ingredients, lovely flavours, | 0:24:31 | 0:24:34 | |
but technically, this is a dessert Matt has to get right. | 0:24:34 | 0:24:38 | |
We expect perfection in the final when it comes to pastry. | 0:24:39 | 0:24:43 | |
That tart has got to be spot-on. | 0:24:46 | 0:24:49 | |
Pastry - got to sort of be brave and show that I can actually do it, | 0:24:50 | 0:24:55 | |
to a certain level. | 0:24:55 | 0:24:56 | |
If owt's going to let me down, it's going to be that, I think. | 0:24:56 | 0:24:59 | |
I tell you what, he's going through a whack of processes. | 0:25:01 | 0:25:03 | |
That's a man out to win the title. | 0:25:05 | 0:25:07 | |
They've got to be better than Elly and Gary, which is no mean feat, | 0:25:09 | 0:25:13 | |
you know, those guys are incredible. | 0:25:13 | 0:25:15 | |
And I've just got to take all the criticism and all the praise | 0:25:15 | 0:25:18 | |
and just sort of ball it up into one big plate of joy, | 0:25:18 | 0:25:21 | |
and make it taste and look incredible. | 0:25:21 | 0:25:24 | |
One hour gone, Chefs! | 0:25:32 | 0:25:34 | |
Two hours left before one of you lifts this title. Come on! | 0:25:34 | 0:25:38 | |
It's absolutely huge. It's going to be one of | 0:25:44 | 0:25:47 | |
the hardest things I'm ever going to do in my career, to date. | 0:25:47 | 0:25:49 | |
So I've got to walk in there with an open mind | 0:25:49 | 0:25:53 | |
and just absolutely smash my next three dishes. | 0:25:53 | 0:25:56 | |
You've come a very, very long way, haven't you, Elly? | 0:26:07 | 0:26:10 | |
You know, I entered this competition with my eyes open, | 0:26:10 | 0:26:12 | |
thinking I might not even get here, and now I'm in the final three, | 0:26:12 | 0:26:15 | |
it's absolutely amazing. And now I'm cooking my last three dishes | 0:26:15 | 0:26:18 | |
-to get me the title. -Who will be most proud of you, do you think? | 0:26:18 | 0:26:21 | |
My dad, because he's my number-one fan. | 0:26:21 | 0:26:24 | |
He's supported me throughout this whole competition. | 0:26:24 | 0:26:26 | |
For me to tell him that I've won, well, he'll probably keel over. | 0:26:26 | 0:26:30 | |
But, you know, I entered this competition | 0:26:31 | 0:26:33 | |
for me to show what I can do, | 0:26:33 | 0:26:35 | |
and what I like to cook. It's an amazing feeling. | 0:26:35 | 0:26:37 | |
The only person I am worried about is me, | 0:26:42 | 0:26:44 | |
because I'm the one who's cooking it. | 0:26:44 | 0:26:46 | |
If I make a mistake, it's my fault. | 0:26:46 | 0:26:49 | |
But with these three dishes, I am pushing myself, | 0:26:49 | 0:26:51 | |
and I've got a lot to do with the time. | 0:26:51 | 0:26:53 | |
Elly came into the kitchen today 1,000mph. | 0:26:55 | 0:26:57 | |
She's got a lot of work going on, | 0:26:57 | 0:26:59 | |
and she really wants to get a few jobs done, out of the way, fast. | 0:26:59 | 0:27:03 | |
Her first course is salmon two different ways. | 0:27:05 | 0:27:08 | |
She's going to be confiting the thick side. | 0:27:08 | 0:27:11 | |
There's sugar, salt, lemon and orange going through this cure. | 0:27:13 | 0:27:17 | |
To make the tartare, she's going to be chopping up the belly. | 0:27:23 | 0:27:26 | |
She's adding fennel and cucumber. | 0:27:26 | 0:27:28 | |
It will then be dressed with a bit of orange, lemon, | 0:27:28 | 0:27:31 | |
lemon juice and olive oil, | 0:27:31 | 0:27:34 | |
so it's a very light and very refreshing tartare. | 0:27:34 | 0:27:37 | |
There's also going to be a pate de brick and a seaweed tuille. | 0:27:38 | 0:27:42 | |
It's almost like a filo pastry. | 0:27:42 | 0:27:44 | |
It's going to have a sprinkling of the seaweed going on top. | 0:27:44 | 0:27:48 | |
Elly's salmon may sound simple, but there's a lot of different elements | 0:27:49 | 0:27:53 | |
and they've all got to be just right for this dish to work. | 0:27:53 | 0:27:56 | |
Especially that marinading of the salmon. | 0:27:58 | 0:28:01 | |
Making sure that it's not too long in the salt and the sugar element, | 0:28:02 | 0:28:06 | |
because it could cure the fish too much, | 0:28:06 | 0:28:09 | |
and it won't have that beautiful soft texture. | 0:28:09 | 0:28:12 | |
That is a little concern that I have. | 0:28:13 | 0:28:15 | |
Her main course is three different types of lamb. | 0:28:18 | 0:28:21 | |
I love lamb. Haven't cooked lamb in the whole competition. | 0:28:21 | 0:28:25 | |
For me, I wanted to keep that until the end, | 0:28:26 | 0:28:28 | |
to showcase something that's quite special. | 0:28:28 | 0:28:31 | |
She has the rump that she's going to put into a sous vide bag | 0:28:34 | 0:28:37 | |
and water bath. | 0:28:37 | 0:28:38 | |
She's going to braise the neck end down. | 0:28:41 | 0:28:43 | |
We've got this sweetbread | 0:28:45 | 0:28:46 | |
that she's turning into a beautiful little croquette. | 0:28:46 | 0:28:49 | |
She's going to be serving it with a mint jelly. | 0:28:50 | 0:28:53 | |
Mint, without a doubt, goes very well with lamb. | 0:28:54 | 0:28:57 | |
I LOVE the sound of Elly's lamb! | 0:29:00 | 0:29:02 | |
Sweetbreads may be the best thing ever in the world. | 0:29:02 | 0:29:06 | |
I really hope she can bring that all together - that sounds delightful. | 0:29:06 | 0:29:09 | |
Elly's dessert is a cannelloni with a raspberry mousse. | 0:29:12 | 0:29:16 | |
She's serving it with a peach and raspberry fruit salad with tarragon. | 0:29:16 | 0:29:20 | |
I love the idea of tarragon in with fruit. I can taste it right now. | 0:29:22 | 0:29:25 | |
It's just a little bit of aniseed. That works for me. | 0:29:25 | 0:29:28 | |
I hope it works for the other judges. | 0:29:28 | 0:29:30 | |
The cannelloni has got a nice twist to it. | 0:29:34 | 0:29:36 | |
It's not made from pasta. | 0:29:36 | 0:29:38 | |
It's a tube of caramel. | 0:29:41 | 0:29:43 | |
The risk factor here is you've got to make sure it's thick enough, | 0:29:45 | 0:29:49 | |
because it becomes such a fine mix, literally melts into nothing. | 0:29:49 | 0:29:54 | |
This is going to be filled with a raspberry mousse, | 0:29:58 | 0:30:01 | |
which she's making from a raspberry puree, whipped cream, | 0:30:01 | 0:30:03 | |
and just holding it together is a little bit of gelatine, | 0:30:03 | 0:30:06 | |
which I think is a very good idea. | 0:30:06 | 0:30:09 | |
Would you do something for me? | 0:30:09 | 0:30:11 | |
-Yeah. -Would you make it big? | 0:30:11 | 0:30:13 | |
Yeah, no problem! | 0:30:13 | 0:30:14 | |
She's also making a tarragon ice cream to serve with her dessert. | 0:30:16 | 0:30:20 | |
Everywhere I've eaten, you don't tend to have a herb | 0:30:22 | 0:30:25 | |
with your dessert. | 0:30:25 | 0:30:26 | |
I've challenged myself, because I wanted to do something different. | 0:30:29 | 0:30:31 | |
I've never had a tarragon ice cream before, | 0:30:31 | 0:30:34 | |
but I do know that this herb works very well with fruit, | 0:30:34 | 0:30:37 | |
and it certainly works well in a dessert. | 0:30:37 | 0:30:40 | |
Wow, this menu sounds divine. | 0:30:40 | 0:30:43 | |
Deep down inside, this young chef wants that title. | 0:30:45 | 0:30:48 | |
The next three dishes have to be the best three dishes I've ever cooked | 0:30:50 | 0:30:54 | |
ever in a competition, so yeah, it's going to be a very hard day. | 0:30:54 | 0:30:57 | |
Halfway! Hour and a half left. | 0:31:02 | 0:31:04 | |
I think by far these are the most important three dishes | 0:31:14 | 0:31:16 | |
I have ever cooked, ever in my whole career. | 0:31:16 | 0:31:18 | |
And that's saying something, | 0:31:22 | 0:31:23 | |
considering how long I've been cooking. | 0:31:23 | 0:31:25 | |
Gary, did you dream you'd be here in the final? | 0:31:29 | 0:31:31 | |
I did dream, but it was definitely a dream. | 0:31:31 | 0:31:34 | |
So I feel as though I'm in a dream just now, to be honest. | 0:31:34 | 0:31:36 | |
You know, it's such a long journey | 0:31:36 | 0:31:38 | |
and there's so many chances when you can't be here, | 0:31:38 | 0:31:41 | |
and to be here's just amazing. | 0:31:41 | 0:31:42 | |
A massive risk for someone like myself coming on this. | 0:31:42 | 0:31:45 | |
You know, you've got lots and lots of students looking up to you, | 0:31:45 | 0:31:47 | |
and they're putting their career in your hands, and if you come on here, | 0:31:47 | 0:31:51 | |
don't do well, you're pretty much knackered. | 0:31:51 | 0:31:53 | |
-Paid off, mate, didn't it? -It has done, yeah. | 0:31:53 | 0:31:55 | |
It's paid off massively, yeah. | 0:31:55 | 0:31:57 | |
And not only the fact I've got to the final, it's what I've learned | 0:31:57 | 0:32:00 | |
and how I've changed as a chef which I think's going to change me | 0:32:00 | 0:32:03 | |
-going forward. -Who's going to be most proud of you? | 0:32:03 | 0:32:06 | |
I think my wife and kids, definitely. | 0:32:06 | 0:32:08 | |
I don't think people realise how long a journey it is, you know, | 0:32:08 | 0:32:11 | |
to get to the final, and they've been with us | 0:32:11 | 0:32:13 | |
every single step of the way, so it's been brilliant. | 0:32:13 | 0:32:15 | |
I really do like the sound of Gary's menu. | 0:32:19 | 0:32:22 | |
I'm thrilled that he is using quite a lot | 0:32:22 | 0:32:25 | |
of his ingredients from Scotland. | 0:32:25 | 0:32:27 | |
For Gary's first course today, he's using razor clams, | 0:32:30 | 0:32:33 | |
which he calls "spoot". | 0:32:33 | 0:32:35 | |
Gary is going to quickly steam-cook the clams using white wine. | 0:32:37 | 0:32:41 | |
When you're cooking spoots, the margin for error is zero. | 0:32:42 | 0:32:47 | |
It's 30 seconds' cooking. | 0:32:49 | 0:32:50 | |
If it's 40 seconds, they're tough. | 0:32:52 | 0:32:55 | |
He's going to serve this with a garnish using artichokes, lemons, | 0:32:55 | 0:32:59 | |
asparagus and courgette. | 0:32:59 | 0:33:01 | |
-GREGG: -To introduce asparagus and artichokes, that is dangerous. | 0:33:02 | 0:33:05 | |
Big vegetables, kings of the vegetable world. | 0:33:05 | 0:33:08 | |
And they've got to play second fiddle to that clam. | 0:33:08 | 0:33:11 | |
Not easy. | 0:33:13 | 0:33:14 | |
He's also making a little lemon gel to add the citrus. | 0:33:15 | 0:33:18 | |
I like the sound of this dish. | 0:33:22 | 0:33:23 | |
The main thing is, it's got to really smack of the sea. | 0:33:28 | 0:33:32 | |
When you taste it, it should really take you to the seaside. | 0:33:32 | 0:33:36 | |
Gary's main course is roe deer. | 0:33:40 | 0:33:42 | |
He's going to smoke it. | 0:33:44 | 0:33:45 | |
That brings a wonderful element to this dish. | 0:33:45 | 0:33:48 | |
Gary's also doing celeriac three ways. | 0:33:53 | 0:33:56 | |
He's making it into a crisp... | 0:33:56 | 0:33:57 | |
..a puree and also a dice. | 0:34:00 | 0:34:03 | |
When the judges try the food, | 0:34:05 | 0:34:07 | |
I want it to transport them to the west coast of Scotland. | 0:34:07 | 0:34:10 | |
It was a menu that I wrote looking out the window in Norway. | 0:34:12 | 0:34:16 | |
Everything that I'm putting on that plate has been inspired | 0:34:18 | 0:34:20 | |
by my time there. | 0:34:20 | 0:34:21 | |
He's also using a mustard that's from an island off Scotland, | 0:34:23 | 0:34:27 | |
it's an Arran mustard sauce. | 0:34:27 | 0:34:28 | |
And I'm really intrigued to see if the sharpness and the flavour | 0:34:33 | 0:34:36 | |
of mustard works with deer. | 0:34:36 | 0:34:38 | |
Gary's got some carrots that he's sliced into ribbons | 0:34:39 | 0:34:41 | |
and he's flambeed them with Scottish whisky. | 0:34:41 | 0:34:44 | |
Love the sound of that! | 0:34:48 | 0:34:50 | |
And much as I want the judges to get that whisky flavour... | 0:34:52 | 0:34:56 | |
..it can't overpower everything else. | 0:34:58 | 0:35:00 | |
When you're working with big flavours | 0:35:03 | 0:35:05 | |
like smoke and whisky in the same plate... | 0:35:05 | 0:35:07 | |
..it's technically quite difficult. | 0:35:09 | 0:35:11 | |
For dessert, Gary is making a sable breton, | 0:35:19 | 0:35:22 | |
which is a very buttery, very light biscuit. | 0:35:22 | 0:35:25 | |
It puffs up, and when you bite into it, it's just like butter, it melts, | 0:35:26 | 0:35:30 | |
it's delicious. | 0:35:30 | 0:35:31 | |
He's then going to fill this breton with a raspberry gel. | 0:35:34 | 0:35:38 | |
He's making a pistachio ganache. | 0:35:39 | 0:35:42 | |
Ganache has to have the right consistency. | 0:35:43 | 0:35:46 | |
It must be beautiful and smooth and not grainy. | 0:35:47 | 0:35:51 | |
Gary's made some fabulous desserts in this competition, | 0:35:52 | 0:35:55 | |
and I think this is going to be another one. | 0:35:55 | 0:35:57 | |
I'm trying to have a little showstopper dessert. | 0:35:59 | 0:36:01 | |
There's lots of elements. | 0:36:03 | 0:36:04 | |
The raspberry gel has to cut through the richness of the chocolate. | 0:36:04 | 0:36:07 | |
Getting the ganache to the correct temperature so that it pipes. | 0:36:07 | 0:36:11 | |
There's no tricks, bells or whistles. | 0:36:17 | 0:36:18 | |
It's good cookery, good technique and good flavour. | 0:36:18 | 0:36:22 | |
30 minutes left. | 0:36:26 | 0:36:28 | |
Come on! | 0:36:30 | 0:36:32 | |
It's so intense in here. | 0:36:40 | 0:36:42 | |
The focus is brilliant. | 0:36:43 | 0:36:45 | |
Can't wait to taste the food. | 0:36:45 | 0:36:46 | |
There's a lot of nervous energy in the air, but I like what I'm seeing. | 0:36:49 | 0:36:54 | |
Right, listen up. | 0:36:58 | 0:37:00 | |
90 seconds! | 0:37:00 | 0:37:02 | |
That's it, stop! | 0:37:10 | 0:37:11 | |
Matt, up you come. | 0:37:20 | 0:37:22 | |
Matt, I think you should be very proud. | 0:37:31 | 0:37:34 | |
You've done a great job on the presentation. | 0:37:34 | 0:37:36 | |
Matt's starter is pan-fried scallops | 0:37:38 | 0:37:42 | |
served with celeriac puree, | 0:37:42 | 0:37:44 | |
apple puree, pickled cucumber, | 0:37:44 | 0:37:47 | |
garnished with red vein sorrel, | 0:37:47 | 0:37:50 | |
and finished with a port and red wine veal jus. | 0:37:50 | 0:37:53 | |
The cooking of the scallops has been very, very well done, | 0:38:02 | 0:38:05 | |
very gently sealed and seasoned as well. | 0:38:05 | 0:38:07 | |
There's a little earthiness of the creamy celeriac puree, | 0:38:07 | 0:38:10 | |
and the little batons of apple that just sort of zing in the mouth | 0:38:10 | 0:38:13 | |
when you bite through them. It's a very, very good dish, Matt. | 0:38:13 | 0:38:16 | |
I really like the sweetness of the apple that comes through | 0:38:17 | 0:38:20 | |
in the apple puree, and then the sharpness of the pickled cucumber | 0:38:20 | 0:38:24 | |
just really cleanses. | 0:38:24 | 0:38:26 | |
It's very light. I think it's a great start to three courses. | 0:38:26 | 0:38:30 | |
I was concerned about the addition of a veal jus. | 0:38:31 | 0:38:34 | |
But it's such a tiny amount that you just feel it on the back | 0:38:34 | 0:38:37 | |
of your tongue, like salt. | 0:38:37 | 0:38:40 | |
It almost acts like extra seasoning. | 0:38:40 | 0:38:42 | |
For his main, Matt has cooked fillet of Dexter beef, | 0:38:44 | 0:38:48 | |
served on a poached shallot tart, | 0:38:48 | 0:38:51 | |
with goose fat potatoes, onion puree, | 0:38:51 | 0:38:55 | |
girolles, broad beans, baby asparagus tips, | 0:38:55 | 0:39:00 | |
and finished with a port wine sauce. | 0:39:00 | 0:39:03 | |
You have such a big chunk of meat there. | 0:39:12 | 0:39:14 | |
I wish you'd been confident enough maybe just to slice it a touch. | 0:39:14 | 0:39:17 | |
The beef is incredibly rare, but for the people you're cooking for today, | 0:39:19 | 0:39:23 | |
it absolutely works a treat. | 0:39:23 | 0:39:24 | |
It's so tender, it almost melts in your mouth. | 0:39:24 | 0:39:27 | |
The vegetables are all beautifully cooked, | 0:39:27 | 0:39:29 | |
the potatoes have a lovely softness about them. | 0:39:29 | 0:39:32 | |
I was really looking forward | 0:39:33 | 0:39:35 | |
to trying one more sauce from you, Matt. | 0:39:35 | 0:39:37 | |
The sauce is amazing, as always, | 0:39:37 | 0:39:39 | |
and that's all I have left on the palate, is that flavour you get. | 0:39:39 | 0:39:43 | |
And I really love the shallot tart. | 0:39:43 | 0:39:46 | |
I think it's a shame that you hid it under the beef. | 0:39:46 | 0:39:48 | |
It's delicious, it's very sweet, | 0:39:48 | 0:39:50 | |
you've caramelised the shallots perfectly, and the crispiness | 0:39:50 | 0:39:54 | |
of the pastry is still there. It's a little star on its own. | 0:39:54 | 0:39:57 | |
Great job. | 0:39:57 | 0:39:58 | |
The cooking is just solid. It's just absolutely solid. | 0:39:58 | 0:40:03 | |
Matt's dessert is a dark chocolate and raspberry tart, | 0:40:06 | 0:40:09 | |
topped with raspberry jelly and fresh raspberries, | 0:40:09 | 0:40:13 | |
served with strawberry popping candy and a raspberry and vanilla sorbet. | 0:40:13 | 0:40:19 | |
Hm! | 0:40:19 | 0:40:20 | |
I put it in my mouth and I just went floating up into the clouds. | 0:40:27 | 0:40:31 | |
That chocolate and raspberry tart is absolutely divine. | 0:40:31 | 0:40:37 | |
In fact, I've eaten quite a few chocolate tarts, | 0:40:37 | 0:40:40 | |
but right now, I can't remember eating a better one. | 0:40:40 | 0:40:42 | |
That has great pastry, great chocolate ganache, | 0:40:44 | 0:40:48 | |
the fresh raspberries, | 0:40:48 | 0:40:50 | |
the beautiful freshness of the sorbet | 0:40:50 | 0:40:52 | |
that just cuts through the richness of the chocolate ganache. | 0:40:52 | 0:40:55 | |
This is one of my favourite desserts, | 0:40:56 | 0:40:58 | |
and I think you've done it justice. | 0:40:58 | 0:41:00 | |
I can't fault it. | 0:41:00 | 0:41:02 | |
I think it's a delicious looking dessert, | 0:41:02 | 0:41:04 | |
and it is as delicious to eat. | 0:41:04 | 0:41:07 | |
You've just completed your menu with a cracking dessert. | 0:41:08 | 0:41:11 | |
I'm just really pleased you rediscovered | 0:41:15 | 0:41:18 | |
your love of what you do. | 0:41:18 | 0:41:20 | |
This is what happens when you love what you do - | 0:41:20 | 0:41:23 | |
it comes straight from the heart. | 0:41:23 | 0:41:25 | |
No matter what happens today, | 0:41:26 | 0:41:27 | |
you really need to take that outside and build on it, | 0:41:27 | 0:41:29 | |
because you're a good cook and you deserve to be here. | 0:41:29 | 0:41:32 | |
-Happy? -Yeah. | 0:41:43 | 0:41:45 | |
I'm over the moon with that. Borderline emotional, to be honest. | 0:41:46 | 0:41:50 | |
Yeah, it was really goose-bumpy. | 0:41:52 | 0:41:54 | |
Marcus telling me that I'm a really good cook - wow. | 0:41:57 | 0:42:00 | |
So happy. | 0:42:00 | 0:42:01 | |
Elly, please come and join us. | 0:42:05 | 0:42:07 | |
They are beautiful. Simply beautiful. | 0:42:18 | 0:42:21 | |
They look delicate, yet very intricate. | 0:42:21 | 0:42:24 | |
Just really pleasing to the eye. | 0:42:24 | 0:42:26 | |
Elly's starter is wild salmon two ways... | 0:42:28 | 0:42:32 | |
..tartare and confit, | 0:42:33 | 0:42:35 | |
served with a radish salad, apple puree, yuzu gel, | 0:42:35 | 0:42:41 | |
garnished with watercress, lotus root crisps, seaweed and fennel, | 0:42:41 | 0:42:46 | |
topped with a pate de brick seaweed cracker. | 0:42:46 | 0:42:49 | |
That, for me, is every bit as light and delicate as its appearance. | 0:42:57 | 0:43:02 | |
I think you've got very clever, | 0:43:02 | 0:43:04 | |
subtle little flavours going on with two types of salmon, | 0:43:04 | 0:43:08 | |
which is obviously the main flavour. | 0:43:08 | 0:43:10 | |
You have the apple and the cucumber round the side, | 0:43:10 | 0:43:14 | |
which brings sweetness and a bit of sharpness to the dish, | 0:43:14 | 0:43:17 | |
and you've got textures that go with it as well. | 0:43:17 | 0:43:19 | |
The lotus root | 0:43:19 | 0:43:21 | |
as well as that really lovely crisp that you have on the top, | 0:43:21 | 0:43:24 | |
with the seaweed seasoning. | 0:43:24 | 0:43:25 | |
That is a really lovely dish. | 0:43:25 | 0:43:27 | |
I like the idea of marinating salmon two ways, | 0:43:29 | 0:43:33 | |
and I like your garnishes that go with it. | 0:43:33 | 0:43:35 | |
You've got everything in this dish that I was expecting. | 0:43:35 | 0:43:38 | |
I'm just not 100% certain | 0:43:38 | 0:43:41 | |
that the curing of the tartare was the right thing to do. | 0:43:41 | 0:43:45 | |
It's a little bit firmer than I want from a tartare. | 0:43:45 | 0:43:47 | |
For her main, Elly has cooked lamb three ways - roast rump, | 0:43:50 | 0:43:56 | |
braised neck fillet, and a deep-fried sweetbread, | 0:43:56 | 0:44:01 | |
served with mint jelly, girolles, | 0:44:01 | 0:44:04 | |
pea puree, and a summer pea salad, | 0:44:04 | 0:44:07 | |
finished with a lamb jus. | 0:44:07 | 0:44:10 | |
The lamb neck, which you've cooked down, it just falls apart. | 0:44:18 | 0:44:21 | |
You have the sweetbread, which is still very moist | 0:44:21 | 0:44:24 | |
and soft on the inside, yet crispy. | 0:44:24 | 0:44:26 | |
That brings a lovely texture to the plate of food. | 0:44:26 | 0:44:28 | |
What I really did enjoy, | 0:44:28 | 0:44:29 | |
and I didn't think I would enjoy it as much as I did, is the mint jelly. | 0:44:29 | 0:44:34 | |
And I'm really upset that Marcus took the last bit off the plate. | 0:44:34 | 0:44:38 | |
I've enjoyed this main course. | 0:44:38 | 0:44:40 | |
No, more than that - I've loved it. | 0:44:40 | 0:44:41 | |
It's a beautiful flavoured dish, and that mint jelly, I think, | 0:44:43 | 0:44:47 | |
is inspired. Lovely, clear jelly, you get it in your mouth | 0:44:47 | 0:44:50 | |
and it just explodes! | 0:44:50 | 0:44:52 | |
It's very, very clever indeed. | 0:44:52 | 0:44:54 | |
You hardly see it on the plate. | 0:44:54 | 0:44:56 | |
There was a point where I thought, "Wow, I forgot about the mint jelly, | 0:44:56 | 0:44:59 | |
"there it is," and it was in my mouth, and it was a surprise. | 0:44:59 | 0:45:02 | |
That's what I look for in food | 0:45:02 | 0:45:04 | |
and you delivered that perfectly well today. | 0:45:04 | 0:45:06 | |
That's a fine-dining plate of food if I've ever tasted one. | 0:45:06 | 0:45:09 | |
I think that's probably your best dish of the competition. | 0:45:11 | 0:45:14 | |
-Wow. -Wowzer. | 0:45:16 | 0:45:18 | |
Elly's dessert is a brandy snap cannelloni, | 0:45:22 | 0:45:25 | |
filled with raspberry mousse, | 0:45:25 | 0:45:27 | |
served with a peach and raspberry salad, raspberry jelly, | 0:45:27 | 0:45:31 | |
fresh raspberries, and a tarragon ice cream. | 0:45:31 | 0:45:36 | |
It's like a glorious sunset, isn't it? | 0:45:36 | 0:45:38 | |
The gold going down with the red. It's very, very lovely. | 0:45:38 | 0:45:41 | |
Raspberry and peach is a combination I really like. | 0:45:51 | 0:45:54 | |
Raspberry takes you up sharp, peach brings you down fruity, | 0:45:54 | 0:45:57 | |
almost like wine. | 0:45:57 | 0:45:58 | |
Then the tarragon ice cream is an absolute triumph. | 0:45:58 | 0:46:02 | |
I'm very happy with that. | 0:46:02 | 0:46:03 | |
I think that's very, very clever. | 0:46:03 | 0:46:05 | |
It's got a PhD from Clever Land, that has. | 0:46:05 | 0:46:08 | |
I just love the tuille with the nuts. | 0:46:10 | 0:46:13 | |
It's so thin, and the texture it brings, | 0:46:13 | 0:46:15 | |
the mousse with the raspberry, it's ever so light. | 0:46:15 | 0:46:18 | |
The peaches with raspberries and then the macadamia nuts | 0:46:18 | 0:46:21 | |
coming through, and then the hint of the tarragon of the ice cream. | 0:46:21 | 0:46:25 | |
This dessert... | 0:46:25 | 0:46:26 | |
is... | 0:46:26 | 0:46:29 | |
possibly one of my favourites I've had on MasterChef. | 0:46:29 | 0:46:32 | |
Really. I mean, I'm stopping short of licking the plate clean. | 0:46:34 | 0:46:37 | |
Thank you. | 0:46:37 | 0:46:38 | |
There's a richness, there's a freshness, there's a playfulness, | 0:46:41 | 0:46:44 | |
there's skilfulness, there's just an absolute plate of joy, | 0:46:44 | 0:46:47 | |
and if that's your last dish in this competition, | 0:46:47 | 0:46:50 | |
you should be very, very, very, very proud of yourself. | 0:46:50 | 0:46:53 | |
Elly, I think you're a great inspiration | 0:46:56 | 0:46:59 | |
for young women out there wanting to get into this profession. | 0:46:59 | 0:47:03 | |
And you've done amazingly well, | 0:47:05 | 0:47:07 | |
and I'm so proud that you are in our final three. | 0:47:07 | 0:47:09 | |
-God, I nearly cried. -That was amazing. | 0:47:17 | 0:47:20 | |
That was awesome, well done. | 0:47:21 | 0:47:23 | |
I feel overwhelmed, and I'm so happy with what I've produced now. | 0:47:23 | 0:47:28 | |
Well, I've never heard anything as good as that, | 0:47:28 | 0:47:30 | |
so I'm absolutely thrilled. | 0:47:30 | 0:47:32 | |
Gary, please, come and join us. | 0:47:35 | 0:47:37 | |
Gary, I think your three dishes look fantastic. | 0:47:48 | 0:47:51 | |
I'm loving the colours. | 0:47:51 | 0:47:52 | |
Everything here's been very well thought out. | 0:47:52 | 0:47:54 | |
They look great. Great job. | 0:47:54 | 0:47:56 | |
Thank you. | 0:47:56 | 0:47:57 | |
Gary's starter is razor clams, served with asparagus, | 0:47:58 | 0:48:03 | |
Jerusalem artichoke discs and crispy ham, | 0:48:03 | 0:48:07 | |
on a bed of diced fennel, courgette, and carrot in a white wine sauce, | 0:48:07 | 0:48:12 | |
finished with a lemon gel. | 0:48:12 | 0:48:14 | |
Have I enjoyed the plate of food? | 0:48:26 | 0:48:28 | |
Yes, I have. Very much so. The clams have been wonderfully cooked. | 0:48:28 | 0:48:31 | |
And I love the flavours of the lemon gel on here, | 0:48:31 | 0:48:34 | |
and with the sea vegetables - | 0:48:34 | 0:48:35 | |
it has that reminiscent flavours, the taste, of being by the ocean. | 0:48:35 | 0:48:39 | |
I really enjoyed it. | 0:48:39 | 0:48:41 | |
-Thank you. -If that's the direction your food is going in, | 0:48:41 | 0:48:45 | |
keep going down that road, because I love that. | 0:48:45 | 0:48:48 | |
It's divine. | 0:48:48 | 0:48:49 | |
Gary... | 0:48:52 | 0:48:54 | |
it's absolutely outstanding. | 0:48:54 | 0:48:56 | |
There's freshness, there's the ocean, | 0:48:56 | 0:48:58 | |
there's the taste of the razor clam. | 0:48:58 | 0:49:01 | |
They're not tough, they're not undercooked, | 0:49:01 | 0:49:03 | |
they're absolutely perfect. | 0:49:03 | 0:49:05 | |
That, for me, is a dish that would come | 0:49:05 | 0:49:07 | |
from any three-star Michelin kitchen in Europe. | 0:49:07 | 0:49:09 | |
Best razor clam dish I've ever eaten. | 0:49:10 | 0:49:13 | |
For his main, Gary has made | 0:49:17 | 0:49:19 | |
smoked and roasted loin of Highland roe deer, | 0:49:19 | 0:49:22 | |
served with celeriac three ways - | 0:49:22 | 0:49:25 | |
diced, pureed and crisped. | 0:49:25 | 0:49:29 | |
Roasted and whisky washed carrots, | 0:49:29 | 0:49:31 | |
crispy kale, gooseberry chutney, | 0:49:31 | 0:49:34 | |
nasturtium leaves, finished with an Arran mustard sauce. | 0:49:34 | 0:49:39 | |
What I really love is the smokiness on the roe, | 0:49:50 | 0:49:54 | |
and I also get bitterness from that whisky carrot. | 0:49:54 | 0:49:58 | |
This, to me, is like a walk through the Scottish Highlands. | 0:49:58 | 0:50:02 | |
I think you've absolutely smashed it here. | 0:50:02 | 0:50:04 | |
The deer on its own is very strong with the smoky flavour, | 0:50:06 | 0:50:10 | |
but when you eat it all together, it balances out very well. | 0:50:10 | 0:50:14 | |
The sauce is very rich. You've got the seeds. | 0:50:14 | 0:50:17 | |
They sort of pop and bring a little vinegary texture to the dish, | 0:50:17 | 0:50:19 | |
and I love that. The vegetables are all well cooked. | 0:50:19 | 0:50:22 | |
Love the sharpness of the gooseberry compote underneath. | 0:50:22 | 0:50:26 | |
Just really pleased for you. Really pleased. | 0:50:26 | 0:50:29 | |
There's nothing about this dish I do not like. | 0:50:30 | 0:50:33 | |
It's sublime. | 0:50:35 | 0:50:36 | |
The carrots in whisky - what a clever idea. | 0:50:37 | 0:50:41 | |
Carrot ribbons rolled up are a very boring thing for me, | 0:50:41 | 0:50:44 | |
but touched it with the little touch of whisky - great idea. | 0:50:44 | 0:50:48 | |
I don't even like whisky, but that was absolutely fantastic. | 0:50:48 | 0:50:51 | |
I was concerned about mustard with venison | 0:50:51 | 0:50:54 | |
but, wow, does that work?! | 0:50:54 | 0:50:55 | |
I could go on and on and on about this dish, | 0:50:55 | 0:50:58 | |
but I'm going to stop because I'd just keep going on all day. | 0:50:58 | 0:51:01 | |
I think it's fantastic. | 0:51:01 | 0:51:03 | |
Thank you. | 0:51:04 | 0:51:05 | |
Gary's dessert is chocolate pistachio ganache | 0:51:07 | 0:51:11 | |
on a sable breton biscuit, | 0:51:11 | 0:51:13 | |
with raspberry gel, topped with a pistachio croquant wafer, | 0:51:13 | 0:51:18 | |
garnished with fresh raspberries, mint and dehydrated raspberries, | 0:51:18 | 0:51:24 | |
served with vanilla ice cream. | 0:51:24 | 0:51:26 | |
It offers more than it shows, | 0:51:36 | 0:51:38 | |
which I think is the height of clever cooking. | 0:51:38 | 0:51:41 | |
That pistachio and cocoa nib dish that you've got on the top there | 0:51:41 | 0:51:44 | |
starts sweet and biscuity and it finishes bitter. | 0:51:44 | 0:51:47 | |
Also, your chocolate ganache | 0:51:47 | 0:51:49 | |
takes you into chocolate comfort and finishes on bitter. | 0:51:49 | 0:51:51 | |
It's very, very sophisticated. | 0:51:51 | 0:51:53 | |
It's very, very clever. | 0:51:53 | 0:51:55 | |
Raspberries and chocolate are always going to work, | 0:51:57 | 0:51:59 | |
but it's the execution | 0:51:59 | 0:52:00 | |
of getting the textures of that ganache just right, | 0:52:00 | 0:52:03 | |
the ice cream is just silky smooth. | 0:52:03 | 0:52:06 | |
You can taste the vanilla coming through it. | 0:52:06 | 0:52:08 | |
It is a delicious dessert, Gary, and you've done amazing. | 0:52:08 | 0:52:12 | |
The breton can be a very dry biscuit, but it's lovely and moist. | 0:52:13 | 0:52:17 | |
I love the little raspberry gel | 0:52:17 | 0:52:19 | |
you've put in between the raspberries. | 0:52:19 | 0:52:20 | |
Then there's a little, little touch of mint just sitting within there, | 0:52:20 | 0:52:23 | |
a little mint leaf that comes through that just lifts it all. | 0:52:23 | 0:52:27 | |
Gary, all I can say is... another great dish. | 0:52:27 | 0:52:30 | |
Seems to be a stuck record with you at the moment. | 0:52:32 | 0:52:34 | |
You've really, really come a long way, Gary, in this competition. | 0:52:35 | 0:52:38 | |
Phew, I'd love to be in your kitchen | 0:52:40 | 0:52:41 | |
when you're teaching, when you get back home. | 0:52:41 | 0:52:44 | |
And now that we've had your dishes, | 0:52:44 | 0:52:46 | |
I think we're in trouble with the judging. | 0:52:46 | 0:52:48 | |
-Cor! -Cor! Absolutely. | 0:52:48 | 0:52:51 | |
I'm absolutely gobsmacked. | 0:52:55 | 0:52:57 | |
I'm over the moon. Really over the moon. | 0:52:57 | 0:52:59 | |
And when we walk back in for the decision, | 0:53:02 | 0:53:05 | |
there'll be that chance that my name might get called. | 0:53:05 | 0:53:07 | |
So, yeah, I've done everything that I could today, definitely. | 0:53:10 | 0:53:13 | |
What a great final. | 0:53:17 | 0:53:19 | |
I mean, we ran out of superlatives in the end. | 0:53:19 | 0:53:21 | |
It was just incredible food. | 0:53:21 | 0:53:23 | |
Incredible food from three really talented, driven chefs. | 0:53:23 | 0:53:28 | |
You can't ask any more from any chef but deliver that level of standard. | 0:53:33 | 0:53:37 | |
All three of our chefs were on fire today. | 0:53:37 | 0:53:40 | |
Elly's food today has been absolutely stunning. | 0:53:44 | 0:53:47 | |
Really proud of this young chef and what she's achieved in this kitchen. | 0:53:47 | 0:53:51 | |
Beautifully executed, pretty on the eye and even better on the palate. | 0:53:51 | 0:53:55 | |
This chef has got a very bright future in front of her. | 0:53:56 | 0:54:00 | |
Matt understands what it is that the punters want to eat. | 0:54:04 | 0:54:08 | |
I like him as a chef. I want to eat his food. | 0:54:08 | 0:54:11 | |
Matt's food today was very, very well-executed in all areas. | 0:54:11 | 0:54:16 | |
What a time to deliver it. | 0:54:17 | 0:54:19 | |
He's a renewed man, renewed chef. | 0:54:19 | 0:54:21 | |
Gary has found a style and he's running with it, | 0:54:25 | 0:54:28 | |
and it's exciting him, and I have to say, it's excited me as well. | 0:54:28 | 0:54:32 | |
Gary has been such a pleasure to watch rediscover himself as a chef. | 0:54:33 | 0:54:40 | |
The two dishes that I ate today that just absolutely blew me away, | 0:54:40 | 0:54:43 | |
they were Gary's. | 0:54:43 | 0:54:44 | |
-GARY: -Regardless of what happens, | 0:54:44 | 0:54:46 | |
you want to walk away with your head held high, | 0:54:46 | 0:54:49 | |
but to win it would be absolutely unbelievable. | 0:54:49 | 0:54:52 | |
If I get crowned the winner today, I think I probably will cry. | 0:54:56 | 0:54:59 | |
My dad would be over the moon, he'd be the proudest dad ever. | 0:54:59 | 0:55:02 | |
I think I'll miss it. I'll miss the buzz. | 0:55:04 | 0:55:07 | |
I'd really love to win it. | 0:55:07 | 0:55:08 | |
Everything's crossed. | 0:55:09 | 0:55:11 | |
# These are the days of our lives | 0:55:19 | 0:55:25 | |
# They've flown in the swiftness of time... # | 0:55:27 | 0:55:33 | |
I've been a chef for well over 20 years, | 0:55:38 | 0:55:41 | |
and the one thing I can say is, | 0:55:41 | 0:55:43 | |
I know talent when I see it in the kitchen. | 0:55:43 | 0:55:45 | |
Professionalism is almost an understatement. | 0:55:47 | 0:55:49 | |
You surpassed that. | 0:55:49 | 0:55:50 | |
We've come a long way together. | 0:55:51 | 0:55:53 | |
But the journey's about to come to an end. | 0:55:54 | 0:55:57 | |
Professional MasterChef winner is... | 0:56:02 | 0:56:06 | |
..Gary. | 0:56:17 | 0:56:18 | |
Goodness me. | 0:56:22 | 0:56:24 | |
Amazing. I've loved every second working with yous. Loved it. | 0:56:28 | 0:56:31 | |
Thank you. Thank you very much. Thank you. Thank you. | 0:56:33 | 0:56:36 | |
INDISTINCT | 0:56:38 | 0:56:39 | |
INDISTINCT | 0:56:42 | 0:56:43 | |
So many experiences, so many wonderful people met. | 0:56:47 | 0:56:50 | |
The whole thing has just been once-in-a-lifetime. | 0:56:51 | 0:56:55 | |
So I'll look back on it with fond memories and lots of excitement, | 0:56:55 | 0:56:58 | |
I really will. | 0:56:58 | 0:56:59 | |
I'm overwhelmed with everything at the moment. | 0:57:02 | 0:57:05 | |
You know, you've made friends for life now. | 0:57:05 | 0:57:08 | |
So...you know, I'm happy. | 0:57:08 | 0:57:09 | |
I'm very happy for Gary as well. | 0:57:09 | 0:57:11 | |
The best chef won, and he absolutely deserved to win. | 0:57:12 | 0:57:16 | |
Yes! | 0:57:16 | 0:57:17 | |
Incredible. What an amazing journey. | 0:57:18 | 0:57:21 | |
This is the biggest competition | 0:57:21 | 0:57:23 | |
I think any chef can put themselves through, | 0:57:23 | 0:57:25 | |
and to be standing here at the end is incredible. | 0:57:25 | 0:57:28 | |
I've just run out of words, to be honest. | 0:57:28 | 0:57:31 | |
-Well-deserved. -Thank you. | 0:57:31 | 0:57:32 | |
-There you go. -Incredible. -There you are. | 0:57:32 | 0:57:35 | |
-Congratulations. -Thank you. -Cheers. | 0:57:35 | 0:57:37 | |
Cheers, everybody. Well done. Well done. Congratulations. | 0:57:37 | 0:57:40 | |
Champion. | 0:57:40 | 0:57:41 | |
Gary has soaked up every little bit of this competition. | 0:57:45 | 0:57:49 | |
He's lived the MasterChef dream. | 0:57:49 | 0:57:51 | |
He's a major talent, | 0:57:52 | 0:57:54 | |
he's grown incredibly well and is a gentleman of the kitchen. | 0:57:54 | 0:57:58 | |
That man has forged his own style of cookery | 0:58:11 | 0:58:14 | |
while he's been here on MasterChef. | 0:58:14 | 0:58:16 | |
It's modern, it's of the moment, and I think it's fantastic. | 0:58:16 | 0:58:21 | |
-Well done. -I've hit emotions that I never knew I had, | 0:58:21 | 0:58:23 | |
all in, you know, 30 seconds of each other. | 0:58:23 | 0:58:26 | |
Words can't describe it. Never, ever thought I would... | 0:58:26 | 0:58:29 | |
I would win, never. | 0:58:29 | 0:58:31 | |
My wife and kids are going to go nuts. | 0:58:31 | 0:58:33 | |
They're absolutely going to go nuts. | 0:58:33 | 0:58:35 | |
# I am the spaceman flying high | 0:58:42 | 0:58:46 | |
# I am the astronaut in the sky | 0:58:46 | 0:58:49 | |
# Don't worry, I'm OK now | 0:58:49 | 0:58:52 | |
# I am the light in the dark | 0:58:56 | 0:59:00 | |
# I am the match, I am the spark | 0:59:00 | 0:59:03 | |
# Don't worry, I'm OK now... # | 0:59:03 | 0:59:08 |