0:00:02 > 0:00:03It's Masterchef knockout week.
0:00:03 > 0:00:06After five weeks of heats,
0:00:06 > 0:00:09only the 10 best amateur cooks remain.
0:00:09 > 0:00:12They've been split into two groups,
0:00:12 > 0:00:14and tonight the first five are back
0:00:14 > 0:00:17to fight for places in Friday's show.
0:00:19 > 0:00:22For the first time, they'll be thrown into a professional kitchen.
0:00:22 > 0:00:24It's SO salty, it's unreal!
0:00:24 > 0:00:27- It is salty. - Yeah. Fix it, then.
0:00:27 > 0:00:29I was expecting a few teething problems along the way.
0:00:31 > 0:00:34Then they will return to Masterchef HQ
0:00:34 > 0:00:37to face their biggest challenge so far.
0:00:40 > 0:00:42At the end of today,
0:00:42 > 0:00:44one of them will be going home.
0:00:44 > 0:00:47Now it's up to them to step up to the mark
0:00:47 > 0:00:49and forge their name in history.
0:00:49 > 0:00:52I'm expecting fireworks, John.
0:00:52 > 0:00:54Culinary fireworks!
0:01:14 > 0:01:16Welcome back.
0:01:16 > 0:01:18This, now, for me,
0:01:18 > 0:01:23and for you, is where the competition gets really interesting.
0:01:24 > 0:01:26We've seen you do a fair amount of cooking in this kitchen.
0:01:26 > 0:01:28Now, for the first time,
0:01:28 > 0:01:32we are sending you to cook in a professional kitchen.
0:01:36 > 0:01:38Do not mess it up.
0:01:39 > 0:01:42This is a tough gig, but I tell you what - we believe in you.
0:01:42 > 0:01:43Do us proud.
0:01:43 > 0:01:44Good luck.
0:01:54 > 0:01:56Cooking in a professional kitchen...
0:01:56 > 0:01:58I'm incredibly excited about it.
0:01:58 > 0:01:59Quite nervous, as well.
0:01:59 > 0:02:03Cooking for actual paying customers will be a real challenge.
0:02:04 > 0:02:07There hasn't been a dish that Jack has served up to me yet,
0:02:07 > 0:02:09that I haven't really liked.
0:02:12 > 0:02:15I think that lobster ravioli was incredible.
0:02:15 > 0:02:19Michael's one of those great cooks who take everyday ingredients
0:02:19 > 0:02:21and elevates them to something absolutely beautiful.
0:02:21 > 0:02:24Pork chop and crackling...
0:02:24 > 0:02:25A wonder!
0:02:25 > 0:02:28The chef's going to expect standards
0:02:28 > 0:02:31as if it was his own brigade working.
0:02:31 > 0:02:33It's his restaurant, his reputation.
0:02:34 > 0:02:36David - a really interesting cook.
0:02:36 > 0:02:40He has made some of the most amazing sauces
0:02:40 > 0:02:42I have ever seen on Masterchef from an amateur.
0:02:45 > 0:02:48I'm imagining a pro-kitchen is just going to be relentless pressure.
0:02:48 > 0:02:51I am just expecting that there's going to be no let-up
0:02:51 > 0:02:53for the entire time that we're there.
0:02:54 > 0:02:57Ping may have cooked me my favourite dish in the competition so far.
0:02:57 > 0:03:01Her Malaysian curry was superb!
0:03:01 > 0:03:03She can take Asian flavours and make them wonderful.
0:03:03 > 0:03:06She cooks from the heart.
0:03:06 > 0:03:08I was hoping to work in a professional kitchen.
0:03:08 > 0:03:10Out of all the challenges,
0:03:10 > 0:03:13it's one of the things that I really wanted to do.
0:03:15 > 0:03:17Theo gets a little bit excitable,
0:03:17 > 0:03:19runs around kitchen, makes a bit of a mess,
0:03:19 > 0:03:21but his presentation is superb,
0:03:21 > 0:03:24and his knowledge of world cuisine is incredible.
0:03:24 > 0:03:27Is that even legal?
0:03:27 > 0:03:30To allow a group of novices like us into a kitchen,
0:03:30 > 0:03:33and ask people to pay for that food?!
0:03:38 > 0:03:41Situated at the St Ermin's Hotel in London, St James,
0:03:41 > 0:03:46the Caxton Grill specialises in modern European food.
0:03:46 > 0:03:50The dishes are created by 25-year-old award-winning head chef
0:03:50 > 0:03:54and professional Masterchef finalist, Adam Handling.
0:03:54 > 0:03:58Away with the halibut, the beef, and the venison.
0:03:58 > 0:03:59I am a very big control freak.
0:03:59 > 0:04:01How the tables get set,
0:04:01 > 0:04:03to how the menu looks...
0:04:03 > 0:04:05In the kitchen, even worse.
0:04:05 > 0:04:08One beef, one scallops, a lamb and a halibut, please!
0:04:10 > 0:04:12For the contestants, it's going to be very hard.
0:04:12 > 0:04:15It's not going to be easy, but I think they'll learn from it.
0:04:15 > 0:04:18If they can follow instruction,
0:04:18 > 0:04:20I think they'll get on all right.
0:04:26 > 0:04:28- Good morning. - ALL: Good morning.
0:04:28 > 0:04:29Welcome to my restaurant.
0:04:29 > 0:04:31You're to do your first restaurant service,
0:04:31 > 0:04:34serving the food which we serve our normal customers
0:04:34 > 0:04:35on a day-to-day basis.
0:04:35 > 0:04:38The most important thing is the attention to detail.
0:04:38 > 0:04:39These are paying customers,
0:04:39 > 0:04:42so they must go out with the same standard as what my guys do.
0:04:42 > 0:04:43Do you want to follow me?
0:04:44 > 0:04:47The five amateurs will be responsible for serving up
0:04:47 > 0:04:49every dish on the menu,
0:04:49 > 0:04:52with help at hand, only if they need it.
0:04:52 > 0:04:54All of the contestants are getting recipes -
0:04:54 > 0:04:56the timings, temperatures, the size you cut things.
0:04:56 > 0:04:59They'll have everything in black and white.
0:04:59 > 0:05:02And if they need any more help, there'll be a chef beside them.
0:05:02 > 0:05:06Not to hold their hand...but just guide them in the right direction.
0:05:07 > 0:05:12David will be in charge of one of the three mains on today's menu -
0:05:12 > 0:05:15Adam's Scottish halibut and octopus carpaccio,
0:05:15 > 0:05:17accompanied by an oyster beignet,
0:05:17 > 0:05:19pickled cucumber,
0:05:19 > 0:05:21and a garnish of sea vegetables.
0:05:24 > 0:05:26Oh, wow.
0:05:26 > 0:05:28The most important thing on that dish is the halibut.
0:05:28 > 0:05:31- Have you cooked a lot of fish before?- Not a lot.
0:05:31 > 0:05:32I've cooked fish a few times,
0:05:32 > 0:05:34but it's not something I cook incredibly regularly.
0:05:34 > 0:05:38So, these halibut are fantastic, but they are literally £250 a fish.
0:05:38 > 0:05:40- Yep.- That's a lot of money,
0:05:40 > 0:05:43so every little nick is damage to it.
0:05:43 > 0:05:45Have you ever filleted fish before?
0:05:45 > 0:05:48Yeah, a couple of times, but not... Not a lot of times.
0:05:51 > 0:05:53All fish have instructions, and that is,
0:05:53 > 0:05:55if you can see the lines on the fish,
0:05:55 > 0:05:56that's telling you where to cut.
0:05:56 > 0:05:58Use your chef's head,
0:05:58 > 0:06:01- follow the lines, the result will be made for you.- OK.
0:06:01 > 0:06:04So we'll probably get 15, 16 portions out of this.
0:06:09 > 0:06:11The pressure in here is intense.
0:06:11 > 0:06:14Chef says it's an expensive fish, and we've got to serve this.
0:06:14 > 0:06:17You're trying not to waste too much of it.
0:06:17 > 0:06:19And also to get, you know,
0:06:19 > 0:06:21clean, good-looking fillets.
0:06:24 > 0:06:25Oh, no.
0:06:25 > 0:06:27I've just missed the seam here, haven't I?
0:06:27 > 0:06:30- Yep.- Yeah.- Because, now, this part here, we cannot use.- Yeah.
0:06:30 > 0:06:33I don't think we'll get any more than one portion out of it, either.
0:06:33 > 0:06:35- So, do I need to fillet another one, or...?- No, no, no, no.
0:06:35 > 0:06:39- We'll let Johnny fillet this one. - Right, OK. No problem.- The next one.
0:06:42 > 0:06:44Pretty disappointed, to be honest.
0:06:44 > 0:06:45Just shows the difference in standard
0:06:45 > 0:06:48between home cooking and professional cooking.
0:06:48 > 0:06:51You can't afford to make even the slightest slip, at all.
0:06:53 > 0:06:56Ping will have to make the second main - lobster.
0:06:56 > 0:06:59Served on a pressed chicken thigh,
0:06:59 > 0:07:02with lobster claw, coconut puree,
0:07:02 > 0:07:05cauliflower puree, and curry puree,
0:07:05 > 0:07:07accompanied with coconut tuiles,
0:07:07 > 0:07:09and a spiced broth.
0:07:09 > 0:07:12It's one of hardest dishes to plate,
0:07:12 > 0:07:14and it also costs the most to make,
0:07:14 > 0:07:16so everything needs to be done correctly.
0:07:16 > 0:07:18The lobster, if you look at it, is a circle.
0:07:18 > 0:07:20You never get circle lobsters.
0:07:20 > 0:07:22They're actually two lobsters glued together.
0:07:22 > 0:07:25You think one lobster's expensive - there's two lobsters there.
0:07:25 > 0:07:26Pile on the pressure!
0:07:26 > 0:07:28Pile on the pressure.
0:07:28 > 0:07:31- Have you worked with lobster before? - Ah, no. Never.
0:07:31 > 0:07:34- OK. Have you tasted lobster before? - Yes.- Good.
0:07:34 > 0:07:36- So you should know what lobster should taste like?- Yes.
0:07:36 > 0:07:37That's a good start.
0:07:40 > 0:07:43I haven't worked with lobsters before.
0:07:43 > 0:07:45I'm conscious of the cost of them.
0:07:45 > 0:07:47I just want them to be perfect.
0:07:48 > 0:07:51The lobster dish, for an amateur, is very hard.
0:07:51 > 0:07:54I only let my sous-chefs prep the lobsters.
0:07:54 > 0:07:56With only three hours' prep before service,
0:07:56 > 0:08:00Ping has a massive task ahead of her.
0:08:02 > 0:08:04So, how many have you done so far?
0:08:04 > 0:08:05I've done seven.
0:08:05 > 0:08:08- You know we have 80 lobsters. - Yep.- That's a lot of work.
0:08:08 > 0:08:10You've got lobster juice all over you.
0:08:10 > 0:08:14I know. I'm going to smell nice on the way home tonight!
0:08:17 > 0:08:20Michael will be cooking the final main.
0:08:20 > 0:08:25Herefordshire beef fillet cooked in a soft herb ash
0:08:25 > 0:08:27with a ricotta and duck ravioli,
0:08:27 > 0:08:29truffle and burnt vegetables
0:08:29 > 0:08:32on an olive oil potato puree,
0:08:32 > 0:08:35and accompanied with a compressed beef sauce.
0:08:40 > 0:08:41It's really good. It's delicious.
0:08:41 > 0:08:44The attention to detail on quite a lot of stuff
0:08:44 > 0:08:46is just extremely time-consuming.
0:08:46 > 0:08:49The raviolis take a long time because they have to be perfect.
0:08:49 > 0:08:52And if one bursts, you're going to die a little inside.
0:08:52 > 0:08:54So be very delicate when you do it.
0:08:54 > 0:08:56Have you ever cooked anything like this before?
0:08:56 > 0:08:59Yeah, I make pasta from time to time, but never ravioli, so... Yeah.
0:08:59 > 0:09:02- No, I've never made anything like this before.- This will be fantastic.
0:09:02 > 0:09:04- Looking forward to it. - Good.
0:09:06 > 0:09:09I'm more nervous than I've been in the whole competition so far.
0:09:09 > 0:09:12This is clearly a huge amount of work to do,
0:09:12 > 0:09:15in terms of prep, for this dish.
0:09:15 > 0:09:17So, yeah, I am nervous.
0:09:20 > 0:09:23The prep on this dish is very, very hard.
0:09:23 > 0:09:27The raviolis... They're definitely a little killer.
0:09:29 > 0:09:31So, I'm just making the pasta.
0:09:31 > 0:09:34Need to just get this brought together, and in the fridge.
0:09:41 > 0:09:44Pastry section, 21-year-old graduate Jack,
0:09:44 > 0:09:47and IT recruitment director, Theo,
0:09:47 > 0:09:50will be in charge of the two desserts.
0:09:50 > 0:09:55Pastry chef Soon will be on stand-by if needed, but will not interfere.
0:09:55 > 0:09:56Desserts are like a science.
0:09:56 > 0:09:58Everything's done precise.
0:09:58 > 0:10:01You can't play around and go with your instincts.
0:10:01 > 0:10:04There needs to be recipes followed, and followed correctly.
0:10:05 > 0:10:08Jack will be preparing poached pear, hazelnut meringues,
0:10:08 > 0:10:12burnt butter cake and raspberry marshmallows,
0:10:12 > 0:10:16all placed upon an elderflower panna cotta.
0:10:16 > 0:10:18The panna cotta is actually inside of the bowl.
0:10:18 > 0:10:21We're going to plate up like it's not there.
0:10:21 > 0:10:24The idea is that the customer finds it as they're eating.
0:10:28 > 0:10:32- It's like I'm trying to deliberately hide the panna cotta dish.- Yeah.
0:10:32 > 0:10:35- How's your rocher-ing skills? - Not too bad, hopefully.
0:10:35 > 0:10:39A rocher has to be a rocher - perfect, one hand, not two.
0:10:39 > 0:10:41If you do two, it's a quenelle.
0:10:41 > 0:10:43- I don't want that. I want a clean one.- OK.
0:10:43 > 0:10:45Have you done a lot of desserts before?
0:10:45 > 0:10:47I'd say desserts aren't my strongest point,
0:10:47 > 0:10:50- so I'm feeling slightly more nervous.- What can go wrong?
0:10:50 > 0:10:53You're in Pastry? It's a science - everything can go wrong.
0:10:53 > 0:10:56It's the one where you actually have to follow the recipe to the T.
0:10:56 > 0:10:58Follow it, and you'll be fine.
0:10:59 > 0:11:01It's an incredibly complex dish
0:11:01 > 0:11:04with individual components you've got to get spot on.
0:11:04 > 0:11:06So, touch wood.
0:11:06 > 0:11:09The element that could go wrong is the panna cotta. They take time.
0:11:09 > 0:11:12You have to get that panna cotta in the fridge setting
0:11:12 > 0:11:13very, very quickly.
0:11:14 > 0:11:17But Jack has decided to start with the meringue.
0:11:21 > 0:11:23Once the meringues are in the oven,
0:11:23 > 0:11:25he continues to ignore the panna cotta
0:11:25 > 0:11:27and starts on the hazelnut cake mix.
0:11:29 > 0:11:34For the other dessert, Theo is making chocolate orange truffle
0:11:34 > 0:11:36wrapped in a cannellone of orange gel
0:11:36 > 0:11:39with dehydrated chocolate mousse,
0:11:39 > 0:11:40milk chocolate ganache
0:11:40 > 0:11:43and olive oil cake.
0:11:43 > 0:11:46It is quite complicated because there's a lot of chocolate work.
0:11:46 > 0:11:48- Have you done chocolate work before? - Not really.
0:11:48 > 0:11:51Fantastic. Perfect time to learn.
0:11:51 > 0:11:53This whole thing is an absolute first.
0:11:53 > 0:11:56- In every shape and form. - That's a good thing.
0:11:56 > 0:11:59But I will do my damnedest to get as close to that as I possibly can.
0:12:06 > 0:12:10Theo is starting off with the dehydrated chocolate mousse.
0:12:10 > 0:12:13Basically you're making a mousse and then you're drying it out.
0:12:13 > 0:12:16Fine. OK, that dehydrate... Got it.
0:12:19 > 0:12:21We've not yet hit dehydration stage.
0:12:24 > 0:12:29And this doesn't...look like it should, I don't think.
0:12:29 > 0:12:32I think the chocolate has gone hard too early.
0:12:32 > 0:12:34OK. Is there any way to save this?
0:12:34 > 0:12:35- Or is this start-again?- Er, no.
0:12:35 > 0:12:38- You're going to start again. - Yeah.
0:12:41 > 0:12:43Well, this is good.
0:12:43 > 0:12:46I was expecting a few teething problems along the way...
0:12:46 > 0:12:49..and, so, this is part of the plan. This is one of them.
0:12:49 > 0:12:52Getting them out early.
0:12:52 > 0:12:54It went a bit pear-shaped the first time round,
0:12:54 > 0:12:56the chocolate wasn't warm enough.
0:12:56 > 0:12:59It might be all right. It's looking a bit better now.
0:12:59 > 0:13:01It's all about confidence, isn't it?
0:13:01 > 0:13:03Got to make the chocolate believe it's right.
0:13:03 > 0:13:06Believe you're a mousse, and you'll be a mousse.
0:13:09 > 0:13:11All the amateurs are now well into their prep.
0:13:13 > 0:13:14Last one!
0:13:14 > 0:13:16Yay!
0:13:16 > 0:13:19With only 90 minutes left until service,
0:13:19 > 0:13:23Ping has finally finished preparing the lobster.
0:13:23 > 0:13:27This is the last one. Last lobster tail to prep.
0:13:28 > 0:13:31Then, on to a million other things to do.
0:13:33 > 0:13:37She must now fuse two lobster tails together for each main,
0:13:37 > 0:13:40using meat glue.
0:13:40 > 0:13:43There's a lot of new techniques - like, this one is new.
0:13:43 > 0:13:45I've never done this before.
0:13:45 > 0:13:47It's a lot of attention to detail.
0:13:49 > 0:13:51I'm looking forward to service.
0:13:51 > 0:13:53It's getting nearer to the time now,
0:13:53 > 0:13:56and I think it's the calm before the storm.
0:13:59 > 0:14:02Michael is preparing his duck parfait and ricotta filling
0:14:02 > 0:14:04for the 100 ravioli.
0:14:05 > 0:14:07We now need to work quite quickly
0:14:07 > 0:14:10so that we get this filling in there before it dries out.
0:14:12 > 0:14:15I always knew that today we'd learn so much.
0:14:19 > 0:14:22Yeah, it's just... It's not like cooking at home.
0:14:26 > 0:14:29For a first attempt at making ravioli, that's pretty damned good.
0:14:29 > 0:14:32I am just... Again, attention to detail.
0:14:32 > 0:14:35When the ravioli is creased, that's a no-no for me.
0:14:35 > 0:14:37But, for your first attempt, that's...that's amazing.
0:14:40 > 0:14:43It's about detail. You've got to get the details right.
0:14:43 > 0:14:46So, hopefully, no creases from here on in.
0:14:49 > 0:14:51It's not an easy thing to be doing.
0:14:51 > 0:14:55Got to take a hat off to him - he is doing a pretty good job!
0:14:55 > 0:14:58There is now an hour until service,
0:14:58 > 0:15:02and the restaurant is expecting over 45 covers.
0:15:03 > 0:15:05With the amateurs in sole charge,
0:15:05 > 0:15:07they must be on top of their prep
0:15:07 > 0:15:10if service is to have any chance of success.
0:15:12 > 0:15:14What needs to be done?
0:15:14 > 0:15:17I've done the meringue and that's being dehydrated at the moment.
0:15:17 > 0:15:19Hazelnut case just got to go in the oven, and next,
0:15:19 > 0:15:21I have to make the panna cotta and marshmallows.
0:15:21 > 0:15:23- You've not made the panna cotta yet?- I haven't.
0:15:23 > 0:15:27That should have been the first job. You've got to set the thing inside the bowl.
0:15:27 > 0:15:31Make sure that as soon as this is in oven, your panna cotta is...
0:15:31 > 0:15:35- Has got to be on, yes.- Definitely. - I will get that going straight away.
0:15:40 > 0:15:43I just need a pan. Are there any pans clean, chef?
0:15:45 > 0:15:49I like Jack, but his priorities for his dishes are a little bit out.
0:15:49 > 0:15:52He should have done the panna cotta first.
0:15:52 > 0:15:53It is a little confusing.
0:15:55 > 0:15:59While Jack races to get the panna cottas into the freezer,
0:15:59 > 0:16:03Theo is also focusing on the main component of his dessert -
0:16:03 > 0:16:05the chocolate orange cylinder.
0:16:05 > 0:16:07It's just something I like to whip up now and again.
0:16:12 > 0:16:16What did the recipe say, though? To strain the orange zest out.
0:16:21 > 0:16:24- Yes, yes, yes.- Start again. - OK, right.
0:16:24 > 0:16:26Let me get the other stuff measured.
0:16:26 > 0:16:28Basically, I didn't follow the instructions
0:16:28 > 0:16:29so I need to start that again.
0:16:29 > 0:16:32- This is a lesson to learn, not to screw it up again.- Yes, yes, yes.
0:16:32 > 0:16:34Massively.
0:16:34 > 0:16:35It wasn't part of the plan.
0:16:39 > 0:16:43Right, drain. Drain and strain. Drain and strain this time. Right.
0:16:46 > 0:16:48I'm very worried for service tonight
0:16:48 > 0:16:50because if he is messing up on the simplest jobs,
0:16:50 > 0:16:53the task of serving that is going to be a disaster.
0:16:55 > 0:16:57Faster. It's chocolate.
0:16:57 > 0:17:00- Remember the temperature of the room.- OK.
0:17:00 > 0:17:04Finally, Theo gets the second batch of chocolate orange ganache
0:17:04 > 0:17:07- ready for piping into the cylinders. - Right, guys.
0:17:07 > 0:17:08You both need to get a move on.
0:17:08 > 0:17:11Your cake is not even in the oven and it has got to be cold.
0:17:11 > 0:17:13Your panna cotta is not even set.
0:17:13 > 0:17:15It is a little bit worrying, I have to admit.
0:17:15 > 0:17:16I'm late, I'm messy
0:17:16 > 0:17:20but I think I might just pull it off towards the end.
0:17:20 > 0:17:21Oh!
0:17:22 > 0:17:24There's still far too much stuff to be done.
0:17:24 > 0:17:27They are not going to be ready for service at all.
0:17:30 > 0:17:34Michael is also behind. He still hasn't prepared his beef.
0:17:34 > 0:17:37Time is running out, so I am just going to quickly make two of them.
0:17:37 > 0:17:39He can make the other ones.
0:17:42 > 0:17:44A little bit behind schedule on this dish.
0:17:44 > 0:17:46This time, I was hoping everything was done
0:17:46 > 0:17:49so we can just set up, have a nice relaxing 15 minutes.
0:17:49 > 0:17:51Clearly that is not going to be a reality.
0:17:51 > 0:17:54- Do you want to bash on with two more, please?- Yes.
0:17:54 > 0:17:57- Exactly the same as what I have done.- We're all up against it.
0:17:57 > 0:18:01Pretty pushed for time. Just head down now.
0:18:01 > 0:18:02Well, it has been head down
0:18:02 > 0:18:05since we got here, but we really have to crack on now.
0:18:08 > 0:18:09Just getting close to service
0:18:09 > 0:18:12so it is going to be a bit of a crazy couple of hours, I think.
0:18:16 > 0:18:18For these amateur chefs,
0:18:18 > 0:18:21it's their first time in a professional kitchen.
0:18:21 > 0:18:25Their dishes will be the only ones on today's menu.
0:18:36 > 0:18:39Get ready, because look at the time. Ten minutes, maximum.
0:18:50 > 0:18:54- It's busy. I'm worried. - Of course you're worried.
0:18:54 > 0:18:58They've taken over a kitchen and they have got to cook for all these people.
0:18:58 > 0:19:00The glimmering shine of stainless steel
0:19:00 > 0:19:03and the rattle of knives turns into the ferocity of service.
0:19:03 > 0:19:06And suddenly these orders come flying in and,
0:19:06 > 0:19:08I tell you what, it is going to be ferocious.
0:19:08 > 0:19:09Shall I take the orders?
0:19:09 > 0:19:12- Are you ready?- Can I have the chicken and lobster please?
0:19:12 > 0:19:16- Can I get the halibut, please?- Sure. - I'll have the beef, please.
0:19:16 > 0:19:21- Check on. One beef, one lobster. - Yes, Chef.- Second check on.
0:19:21 > 0:19:24- Table of four. Two lobster, one halibut, one beef.- Yes, Chef. - Yes, Chef.
0:19:29 > 0:19:31We're part of a team.
0:19:31 > 0:19:34- Make sure each ticket comes up table at a time.- Yes, Chef.
0:19:34 > 0:19:37- So if you are ready, communication.- Yes.
0:19:37 > 0:19:40- Guys, how long on one lobster, two beef?- Other way around.
0:19:40 > 0:19:44- Other way around. Two lobster, one beef.- Table two.- Ten minutes.
0:19:44 > 0:19:46Ten minutes. OK.
0:19:46 > 0:19:49David has to ensure that his halibut is cooked
0:19:49 > 0:19:52to Adam's exact temperature specifications.
0:19:52 > 0:19:55The fish has got to be at 42 degrees.
0:19:55 > 0:19:57So I've got to try and get it at that.
0:19:57 > 0:20:02- What temperature was that fish again?- 42 degrees, Chef.- Fantastic.
0:20:02 > 0:20:06For Ping, the challenge is to present her lobster dish perfectly.
0:20:06 > 0:20:11- We're going away on four lobster, three beef, one halibut. - Yes, Chef.
0:20:11 > 0:20:13Yeah, coming.
0:20:14 > 0:20:20- That looks OK. Well done.- He said it looks OK. OK is good for me.
0:20:21 > 0:20:23Your fish is lovely and seasoned. Well done.
0:20:23 > 0:20:25The first plate went OK.
0:20:25 > 0:20:28Yes, just make sure I'm kind of ready, basically...
0:20:28 > 0:20:29for when the next checks hit.
0:20:29 > 0:20:33- Come on, beef. We're waiting on you, it looks like.- Yes, Chef.
0:20:33 > 0:20:37- This lovely cooked fish is going to overcook. Go.- With all three?
0:20:37 > 0:20:38With all three.
0:20:38 > 0:20:41Michael now needs his beef fillets
0:20:41 > 0:20:43to match the standard of the others.
0:20:43 > 0:20:4530 seconds, Chef.
0:20:48 > 0:20:50Table five. First table away.
0:20:50 > 0:20:52Well done. Keep it going.
0:20:55 > 0:20:59David's touch is perfect. Look at that beautiful piece of halibut.
0:20:59 > 0:21:02Look. Lovely, absolutely lovely.
0:21:02 > 0:21:04The beef is very rare, which I quite like.
0:21:04 > 0:21:06Michael has worked really hard
0:21:06 > 0:21:08to get this dish right, really hard.
0:21:08 > 0:21:10I'm just waiting on some more orders to come through.
0:21:10 > 0:21:12We will get bombarded again any second, I'm sure.
0:21:12 > 0:21:14But we've got the ones out so far.
0:21:14 > 0:21:18- Right now I need five lobsters, four fillet.- Yes.
0:21:18 > 0:21:23- Then, after that, I need five more lobsters.- Sorry. Yes!
0:21:23 > 0:21:26People sure love lobsters!
0:21:29 > 0:21:32At the moment, I think the other guys are getting absolutely slammed
0:21:32 > 0:21:34and I've only had a couple of orders.
0:21:35 > 0:21:39I'm really enjoying it, but I don't want to make a mistake, you know.
0:21:39 > 0:21:43It's half an hour into service and a new rush of orders comes in.
0:21:46 > 0:21:50We've almost got 30 people on. This isn't good in the slightest.
0:21:50 > 0:21:54- Just start bringing everything up. - Yes.
0:21:54 > 0:21:56We're going to plate everything from now on up here.
0:21:56 > 0:22:01- I need three beef, four lobsters. - Coming! 30 seconds.
0:22:01 > 0:22:03We're not far off on these ravs, Chef.
0:22:03 > 0:22:07- Chef's taken over the plating while we're getting the food out.- Let's go.
0:22:11 > 0:22:13Customers are waiting, so that's why I'm plating up myself.
0:22:13 > 0:22:16I mean, this is proper drowning by numbers, isn't it?
0:22:16 > 0:22:19I mean, this is properly frightening.
0:22:19 > 0:22:21Because you've got a full dining room
0:22:21 > 0:22:24and in that kitchen, five amateurs.
0:22:24 > 0:22:28I never want it on there. Get it on a plate, get it on a tray.
0:22:28 > 0:22:31But before I get the fillets, how about getting the mash?
0:22:33 > 0:22:36- I will get you more things. - Please do.- Ravioli, Chef.
0:22:37 > 0:22:40- Ping, bring that lobster up, please.- Wait!
0:22:40 > 0:22:44- I've got 14 lobsters on order. - I need your sauce.
0:22:44 > 0:22:48- Just give me a big pot of sauce. I will do the rest.- Frantic.
0:22:48 > 0:22:51Yes, it's really just remember where you are
0:22:51 > 0:22:54with so many dishes at the same time. It's a real challenge.
0:22:54 > 0:22:56- Just keep that sauce coming, yes. - Yes.
0:22:56 > 0:22:58Just keep everything coming.
0:22:58 > 0:23:01Three halibut. How long on three halibut?
0:23:01 > 0:23:02I thought it was two, Chef.
0:23:02 > 0:23:05You have another one, let's go. So how long is that?
0:23:05 > 0:23:07- That wasn't a number. - Sorry, Chef. Nine minutes.
0:23:07 > 0:23:10A little quicker than that would be great.
0:23:10 > 0:23:13I'm just trying to do what I can to get my orders on time. It's mad, yes.
0:23:15 > 0:23:19- How long on the halibut? - 60 seconds, Chef.
0:23:19 > 0:23:22David's not had that many checks on so I don't understand
0:23:22 > 0:23:24why he's not a little bit faster.
0:23:26 > 0:23:30- Your fish is cold.- Fish is cold. - Quickly just warm it up.- Yes, OK.
0:23:30 > 0:23:31- In the pan?- Yeah.
0:23:31 > 0:23:34I put the fish on too early and it has taken me too long to plate up.
0:23:34 > 0:23:37It is cooked, he said. Just quickly heat it up in a pan, is all.
0:23:37 > 0:23:39- Hot foaming butter?- Yes.
0:23:40 > 0:23:43I'm not too disappointed in myself.
0:23:43 > 0:23:46Obviously I do want to get better, get it pretty much spot on.
0:23:53 > 0:23:56- What's with the temperature of your fish, man?- Sorry, Chef.
0:23:56 > 0:23:58- Sort it out. Take it away. - Sorry, Chef.
0:24:00 > 0:24:02While David has a third go,
0:24:02 > 0:24:05Ping is managing to juggle the most orders.
0:24:05 > 0:24:07Yes, this is 21...check.
0:24:08 > 0:24:11You have two minutes to get that lobster up.
0:24:13 > 0:24:17Lovely, plate up. You can work with me.
0:24:17 > 0:24:20Plate them up nicely. Keep them all the same.
0:24:23 > 0:24:25This looks lovely. Ping's amazing.
0:24:25 > 0:24:27Them little lobsters are coming out fast.
0:24:27 > 0:24:29So, no, she's doing very well.
0:24:30 > 0:24:33Hopefully it's edible. I'm sure it is edible.
0:24:38 > 0:24:41Who could complain about lobster? It's delicious.
0:24:41 > 0:24:44This chicken and lobster dish is really intricate
0:24:44 > 0:24:46and actually, the flavours are right up Ping's street.
0:24:46 > 0:24:48And Ping has done a great job.
0:24:48 > 0:24:51How long on this mash for the beef?
0:24:51 > 0:24:53Send that one if there's enough there.
0:24:53 > 0:24:56If not, I can get this one to you in 30 seconds.
0:25:00 > 0:25:05Did you taste this? It's so salty, it's unreal. Give it a taste.
0:25:05 > 0:25:08- I just tasted it. It is salty. - Is it?- Yes.- Fix it, then.
0:25:10 > 0:25:12- It's so salty.- It's a salt field.
0:25:12 > 0:25:15I've added some more potato, some cream,
0:25:15 > 0:25:16let it back again slightly.
0:25:21 > 0:25:23- Still a bit salty. - Still a bit salty.
0:25:26 > 0:25:28Just now, we have so many orders.
0:25:28 > 0:25:32- We just focus on getting people food that they need.- Is it salty?
0:25:33 > 0:25:37- No, that one's OK. - Much better. Well done.
0:25:38 > 0:25:41- Michael. Carve three beef. - Yes, Chef.
0:25:41 > 0:25:44The potato is finally right.
0:25:44 > 0:25:46Now Michael needs to do the same with the beef.
0:25:47 > 0:25:49That meat is completely underdone.
0:25:49 > 0:25:52Does that need to be rewrapped and get it back in?
0:25:52 > 0:25:54No, just leave it. I think it's ruined now.
0:25:54 > 0:25:57- Just get some more ones. Three beef right now, please.- OK.
0:25:57 > 0:26:01Michael's section is struggling, I don't understand why.
0:26:01 > 0:26:05It's only cooking some beef but it seems to be going right down.
0:26:05 > 0:26:08- I really need this beef, please. - These are ready to go, Chef.
0:26:10 > 0:26:11Fine.
0:26:12 > 0:26:15- Three beef, Chef. - Let's just go. Table four.
0:26:17 > 0:26:20The beef is very tender and juicy and has lots of flavour.
0:26:20 > 0:26:25Service is in full swing, but there's a large backlog of checks.
0:26:25 > 0:26:27We're horrifically behind schedule.
0:26:27 > 0:26:29Some checks have been on nearly one hour.
0:26:29 > 0:26:31I don't want to peer inside that kitchen
0:26:31 > 0:26:33cos right now, service out here is at a snail's pace.
0:26:33 > 0:26:35I am truly not surprised it's a bit slow.
0:26:35 > 0:26:38I mean, think about the enormity of this task.
0:26:38 > 0:26:40Lovely looking food... if you can get it.
0:26:40 > 0:26:42Who just put them on?
0:26:46 > 0:26:51They're not coping at all, very well. How long on these fish?
0:26:51 > 0:26:5260 seconds, Chef.
0:26:56 > 0:26:57Two halibut, Chef.
0:26:58 > 0:27:00That is exactly the same.
0:27:00 > 0:27:03Stone-cold and way overcooked and just looks a mess.
0:27:03 > 0:27:05Um, right, OK.
0:27:05 > 0:27:09Just give me the garnish. I'm plating up. I'll do all of it.
0:27:09 > 0:27:11- I'm messing it up royally, aren't I?- No, no.
0:27:11 > 0:27:15Don't get your head down. Keep doing what you need to do.
0:27:15 > 0:27:17Three more lobsters. Don't relax.
0:27:17 > 0:27:20Coming! One, two, three, four, five, six, seven.
0:27:20 > 0:27:25I've got one to go up in two seconds and then we've got ten more to go.
0:27:29 > 0:27:30You are looking fantastic.
0:27:30 > 0:27:33The last of the tables are about to be served.
0:27:33 > 0:27:36- Right, I need three halibut. - Three halibut.
0:27:36 > 0:27:39Also that's three beef as well. One lobster, right here.
0:27:39 > 0:27:40And then we're done!
0:27:48 > 0:27:52- Just to let you know, this check is for my family.- OK.
0:27:52 > 0:27:56- I'm putting all the garnish together. Are you cooking the fish?- Yes.
0:27:56 > 0:28:00- Chef is cooking the fish. Start bringing them up, yeah?- Yeah.
0:28:00 > 0:28:03More leaves. Take it back. More garnish, more garnish.
0:28:03 > 0:28:04Vegetables on the fish.
0:28:07 > 0:28:10My missus had this dish yesterday. Got to make sure it's done neatly.
0:28:14 > 0:28:17- Beef are good to go, Chef. - Three beef, 21. That is the last.
0:28:17 > 0:28:18Well done.
0:28:20 > 0:28:24- Now relax. Well done. You got there in the end.- Thank you.
0:28:28 > 0:28:29That fish is much better, don't you think?
0:28:29 > 0:28:31Yes, yes. Much better. Much better.
0:28:34 > 0:28:36Almost the end now.
0:28:36 > 0:28:39All these are ready.
0:28:39 > 0:28:41- You're like my little superstar today.- Thank you.
0:28:44 > 0:28:46Service. Last check, table 21.
0:28:46 > 0:28:49Thank you. Thank you for your help.
0:28:49 > 0:28:52I couldn't do it without you.
0:28:52 > 0:28:55It's been an amazing day.
0:28:55 > 0:28:58There's nothing I have done that it compares to
0:28:58 > 0:29:01in terms of pressure. Yeah, my first professional service was a...
0:29:01 > 0:29:02It was difficult.
0:29:03 > 0:29:07Real admiration for what these guys do, twice a day, every day,
0:29:07 > 0:29:10- in hotels seven days a week. - Right, guys.
0:29:10 > 0:29:12That's all the main courses gone. Thank you very much.
0:29:12 > 0:29:14Now time for desserts.
0:29:14 > 0:29:16- Are you ready to order?- Indeed, yes.
0:29:16 > 0:29:20- Can I have the chocolate orange, please?- And then the pear, please.
0:29:20 > 0:29:23Pastry. 20 of each, six at a time.
0:29:29 > 0:29:30You've got quite a few orders on.
0:29:30 > 0:29:33Yes, it's going to be quite a push now, to get it all out on time.
0:29:37 > 0:29:39Both Jack's panna cotta
0:29:39 > 0:29:45and Theo's chocolate orange truffle desserts require a perfect rocher -
0:29:45 > 0:29:48a one-handed quenelle which is perfectly smooth.
0:29:52 > 0:29:55Hurry up, because the sorbet is going to melt. Go, go, go, go.
0:30:00 > 0:30:03Come on, Theo. Come on.
0:30:03 > 0:30:05On the pass.
0:30:09 > 0:30:11- They look amazing. Well done. - Thank you, chef.
0:30:11 > 0:30:13It all looks beautiful.
0:30:13 > 0:30:14Exactly what I'm looking for.
0:30:14 > 0:30:16I'm getting through it. I've got a knack to it.
0:30:16 > 0:30:20It's a bit of an adrenaline rush. Yeah, it's good fun actually.
0:30:23 > 0:30:25It's a great dessert. It's got loads of different textures
0:30:25 > 0:30:27with lovely panna cotta. It's really beautiful.
0:30:27 > 0:30:30- Once chocolate orange please.- Oi!
0:30:30 > 0:30:31Give me a time.
0:30:31 > 0:30:33Er...one minute.
0:30:33 > 0:30:36So that will be five minutes.
0:30:37 > 0:30:39- Chef, two.- That's horrendous.
0:30:39 > 0:30:41Fix them, please.
0:30:41 > 0:30:44They weren't good enough. Not up to the standard.
0:30:44 > 0:30:49Theo's attention to detail with them desserts is not good at all,
0:30:49 > 0:30:53so I've got Soon giving him a hand to get him to push it out quickly.
0:30:54 > 0:30:57Calm down. No pressure.
0:30:58 > 0:31:01I'm helping you out. You tell me what you want, I'll get it for you.
0:31:01 > 0:31:04- You plate up, OK?- OK. I need the chocolate on these.- Beautiful.
0:31:10 > 0:31:11OK.
0:31:13 > 0:31:14Chef.
0:31:14 > 0:31:16Much better. Thank you very much.
0:31:16 > 0:31:18- Keep it that way. Much better. - Yeah.
0:31:19 > 0:31:24It's just a beautiful infusion of chocolate.
0:31:24 > 0:31:25It tastes divine.
0:31:27 > 0:31:29With Soon's guidance,
0:31:29 > 0:31:33Theo is now starting to get to grips with his dessert.
0:31:33 > 0:31:38I have a newfound respect for the kitchen...beyond belief.
0:31:38 > 0:31:40Speed up a little bit, I think.
0:31:40 > 0:31:41Two minutes.
0:31:43 > 0:31:47That's it. Your plating up skills are really good now.
0:31:47 > 0:31:50That's amazing. Carry on.
0:31:52 > 0:31:54Well done, Jack.
0:31:54 > 0:31:5539.
0:31:55 > 0:31:56Chef's been quite pleased,
0:31:56 > 0:31:59so just need to keep up and get these last ones out.
0:32:00 > 0:32:04Beautiful. You're looking good.
0:32:04 > 0:32:05Table six.
0:32:07 > 0:32:09Table 37.
0:32:09 > 0:32:10Table 31.
0:32:10 > 0:32:12Service, please.
0:32:12 > 0:32:15Last check. It's for my family.
0:32:15 > 0:32:16- OK.- Make sure they're right.
0:32:21 > 0:32:24Come on, buddy. We're almost there.
0:32:24 > 0:32:25- Finito!- Fantastic.
0:32:25 > 0:32:27- It's not done till it's on the tray yet.- Yeah.- Let's go.
0:32:32 > 0:32:34Thank you very much. Well done. End of service.
0:32:34 > 0:32:35- Thank you.- We got there in the end.
0:32:37 > 0:32:39- Thanks, Chef.- Thank you very much. You were a star.
0:32:39 > 0:32:42- You were fantastic. That was very well done.- Thank you very much.
0:32:42 > 0:32:44- 21, yes?- 21.- Let's go.
0:32:44 > 0:32:46These are very complicated dishes.
0:32:46 > 0:32:49These are bordering on scientific, John.
0:32:49 > 0:32:52Jack and Theo must have had a to-do list as long as your arm.
0:32:53 > 0:32:54Yum.
0:32:57 > 0:32:59I think I just aged, like, 40 years. It was very stressful.
0:32:59 > 0:33:02I think probably the hardest service I've done in a long time, to be honest.
0:33:04 > 0:33:07The prep, Michael was fantastic.
0:33:07 > 0:33:11As soon as service hit, he actually sank extremely quickly.
0:33:11 > 0:33:14It's so easy to get swamped.
0:33:14 > 0:33:17There are definitely easier ways to earn a living.
0:33:17 > 0:33:18With Theo I was terrified.
0:33:18 > 0:33:20I didn't think he would be able to manage at all,
0:33:20 > 0:33:22but he pulled his socks up.
0:33:22 > 0:33:25He executed his dishes very well.
0:33:25 > 0:33:29Yeah, yeah. Look, there was a lot of teething problems right at the beginning,
0:33:29 > 0:33:32and there was a few problems towards the end and the middle as well.
0:33:33 > 0:33:35Jack really did impress me today.
0:33:35 > 0:33:38The panna cotta dish was executed tremendously well.
0:33:38 > 0:33:40I was pleased because it was very stressful,
0:33:40 > 0:33:42and to get through that and to get out the other side of it,
0:33:42 > 0:33:44yeah, it's a great feeling.
0:33:44 > 0:33:45I was very impressed with Ping,
0:33:45 > 0:33:47always trying to help and get right in there.
0:33:47 > 0:33:49She was definitely a little star tonight.
0:33:49 > 0:33:53That was fantastic. I love it.
0:33:53 > 0:33:54It was... It was brilliant.
0:33:56 > 0:33:58David on the fish was really, really bad.
0:33:58 > 0:33:59Three halibut dishes.
0:33:59 > 0:34:02He got flustered with the most small numbers.
0:34:02 > 0:34:04I feel a little bit let down with myself,
0:34:04 > 0:34:07but it just makes the next challenge even more important for me.
0:34:09 > 0:34:12- JOHN:- The first time they've been in a professional kitchen.
0:34:12 > 0:34:14You know, the food may have taken time to come out,
0:34:14 > 0:34:17but when it was delivered, it was extraordinary.
0:34:17 > 0:34:21That was tough, but what comes next is going to test them
0:34:21 > 0:34:23to the absolute limit.
0:34:52 > 0:34:57Welcome back from your first big MasterChef adventure.
0:34:57 > 0:34:59We're hoping you've been inspired,
0:34:59 > 0:35:04and we'd like to see that inspiration in your food.
0:35:04 > 0:35:08Today we're going to ask you to do just one thing...
0:35:08 > 0:35:11invent for us one exceptional dish.
0:35:11 > 0:35:14Ten minutes now to select your ingredients...
0:35:14 > 0:35:16and there's lots of them.
0:35:16 > 0:35:18Right, up you come.
0:35:27 > 0:35:31The ingredients consist of a variety of meats and fish,
0:35:31 > 0:35:33including grouse,
0:35:33 > 0:35:38squab pigeon, pancetta, gurnard,
0:35:38 > 0:35:42sole, oysters,
0:35:42 > 0:35:45a selection of fruits and vegetables,
0:35:45 > 0:35:48as well as an extensive larder.
0:36:00 > 0:36:03Because the competition's getting serious now,
0:36:03 > 0:36:05we're bringing in the big guns.
0:36:05 > 0:36:10Two-starred Michelin chef Marcus Wareing
0:36:10 > 0:36:12will be coming in to taste with us.
0:36:14 > 0:36:17Today is really important...
0:36:17 > 0:36:18because at the end of this,
0:36:18 > 0:36:21one of you is leaving the competition.
0:36:23 > 0:36:24I know what we expect.
0:36:25 > 0:36:27I know what Marcus is going to expect.
0:36:27 > 0:36:30You have 80 minutes. Off you go.
0:36:42 > 0:36:46I've seen Marcus Wareing on TV and he frightens the life out of me.
0:36:46 > 0:36:48He's not going to pull any punches
0:36:48 > 0:36:51and I think he's going to be brutally hardcore honest.
0:36:52 > 0:36:55So I'm building up a thicker skin at the moment,
0:36:55 > 0:36:57preparing myself to take a few knocks.
0:37:00 > 0:37:03Theo, you look more nervous than I've ever seen you before.
0:37:03 > 0:37:05Yeah, I feel like I've got something to prove today.
0:37:05 > 0:37:07It was a really tough service challenge.
0:37:07 > 0:37:09I didn't walk away proud from what I achieved,
0:37:09 > 0:37:12so I feel like today I've really got to deliver.
0:37:12 > 0:37:15- Amazing set of ingredients. - What are you going to make for us?
0:37:15 > 0:37:16Fish soup.
0:37:16 > 0:37:18It needs to be a good fish soup.
0:37:18 > 0:37:22Marcus seems like...a serious guy.
0:37:22 > 0:37:25I think he's quite a scary bloke.
0:37:25 > 0:37:27What I'd love is not to be annihilated.
0:37:27 > 0:37:29If someone can stand there and say,
0:37:29 > 0:37:31"It's not perfect, but it don't look bad
0:37:31 > 0:37:34"and you've got some good flavours on there."
0:37:34 > 0:37:36- That I'm pleased with. - Job done.
0:37:39 > 0:37:43Theo is making a fish soup, and he's also make alioli -
0:37:43 > 0:37:45garlic mayonnaise - to go with it.
0:37:46 > 0:37:49We've got little bits of ripped-up fish,
0:37:49 > 0:37:52a tiny little segment of sole.
0:37:52 > 0:37:53Has he gone mad?
0:37:56 > 0:37:5920 minutes has gone. 60 left.
0:38:00 > 0:38:02Cooking for Marcus Wareing, I think
0:38:02 > 0:38:06it's safe to say I'm absolutely terrified.
0:38:06 > 0:38:08If I cook as well as I can cook, I will be fine,
0:38:08 > 0:38:09but that's a pretty big if.
0:38:15 > 0:38:18This is a first for Michael because we usually just see him
0:38:18 > 0:38:21using everyday ingredients...
0:38:21 > 0:38:24and now we've got him cooking with a grouse and a truffle.
0:38:27 > 0:38:29He's playing with fire here.
0:38:29 > 0:38:32Marcus is one of those guys, he sees a grouse
0:38:32 > 0:38:35and a truffle on the same plate, he expects perfection.
0:38:37 > 0:38:41Michael, what are you hoping Marcus will see in this?
0:38:41 > 0:38:44I'm hoping that he'll see an understanding of flavours that work.
0:38:44 > 0:38:48I think what I'm making today is pretty rooted in classical cuisine.
0:38:48 > 0:38:52There's nothing wildly experimental here.
0:38:52 > 0:38:55I want to take what I learnt from Adam in a professional kitchen.
0:38:55 > 0:38:57I want to show a progression.
0:39:08 > 0:39:11Cooking in a professional kitchen was hard.
0:39:11 > 0:39:14It was probably my worst round of the competition so far,
0:39:14 > 0:39:16so I've got a lot to do.
0:39:16 > 0:39:17I've got a lot to make up.
0:39:23 > 0:39:27What is it you're going to make for me, John and Marcus?
0:39:27 > 0:39:30A roast grouse with butternut squash fondant,
0:39:30 > 0:39:34butternut veloute and some wilted chard with pancetta.
0:39:34 > 0:39:37We know how good you can be when you're on form. Are you on form?
0:39:37 > 0:39:40Let's go with yes. Yeah, let's go for it.
0:39:44 > 0:39:47I'm sure, if he puts his mind to it, he can cook that grouse really well.
0:39:47 > 0:39:50What concerns me is the use of butternut squash
0:39:50 > 0:39:53in that he's got a fondant and a veloute -
0:39:53 > 0:39:56that's a lot of sweet butternut squash on one plate.
0:40:08 > 0:40:11You are halfway. You've got 40 minutes left.
0:40:15 > 0:40:18I feel a little bit nervous about another invention test.
0:40:18 > 0:40:21You can't prepare for it and you just have to react on the spot.
0:40:21 > 0:40:24You have to think clearly and think, "What will work together well
0:40:24 > 0:40:26"and how can I impress Marcus Wareing?"
0:40:29 > 0:40:32Tell us the dish you're going to make from all those ingredients.
0:40:32 > 0:40:35Today I'm making squab pigeon with beetroot three ways
0:40:35 > 0:40:37and a sauce to go with it, a pigeon sauce.
0:40:37 > 0:40:40- Have you cooked squab many times before?- I haven't cooked it once.
0:40:40 > 0:40:41You've never cooked a squab before?
0:40:41 > 0:40:44Never cooked a squab, so I'm taking quite a bit risk today.
0:40:48 > 0:40:52Jack has chosen the pigeon to cook today because he likes to eat it,
0:40:52 > 0:40:54but he's never cooked one before in his life.
0:40:54 > 0:40:57There is a huge difference between eating a pigeon and cooking it.
0:41:04 > 0:41:06Guys, you've only got 30 minutes left.
0:41:06 > 0:41:07Whoa! That's gone fast.
0:41:16 > 0:41:20To have Marcus Wareing there today, and I know he's tough,
0:41:20 > 0:41:22and it just puts on the pressure.
0:41:22 > 0:41:24I'm very excited about the challenge,
0:41:24 > 0:41:26but there is a bit of me that goes,
0:41:26 > 0:41:30"Actually, I want to crawl back into bed and say thanks.
0:41:30 > 0:41:31"Thanks, but no thanks."
0:41:35 > 0:41:37You look very comfortable, Ping. Are you?
0:41:37 > 0:41:40Er...no, not at all.
0:41:40 > 0:41:42Looks can be deceiving.
0:41:42 > 0:41:44It's something that's out of my comfort zone.
0:41:44 > 0:41:46Oh, my word. What does that mean?
0:41:46 > 0:41:49It's not remotely Asian at all.
0:41:49 > 0:41:51Today I'm going to do fillet of sole,
0:41:51 > 0:41:54oyster beignets and a braised courgette.
0:41:54 > 0:41:55Wow!
0:41:55 > 0:41:57Very French, Ping.
0:41:57 > 0:41:59Why, today, would you want to do this?
0:41:59 > 0:42:03The competition is getting tougher and everyone's a good cook,
0:42:03 > 0:42:05and you need to raise the game all the time,
0:42:05 > 0:42:07so I hope to show something different today.
0:42:11 > 0:42:17Ping is cooking a dish which has no Asian feel, flavours, nothing.
0:42:17 > 0:42:21She is going with a very French-style dish,
0:42:21 > 0:42:26really inspired by her time in the restaurant with Adam.
0:42:26 > 0:42:29We want to see Ping move on and that's exactly what she's doing.
0:42:29 > 0:42:31Let's just hope she's going to make it work.
0:42:33 > 0:42:36You've got just 15 minutes to go.
0:42:38 > 0:42:40All sorts of stuff going on around the room
0:42:40 > 0:42:43and some of it is really exciting,
0:42:43 > 0:42:46some of it is very daring,
0:42:46 > 0:42:48and one or two things are frightening.
0:42:53 > 0:42:54Guys, you've got just 90 seconds.
0:42:54 > 0:42:5690 seconds to finish off your plates.
0:43:20 > 0:43:23That's it. Step away from your benches, please. Time is up.
0:43:27 > 0:43:30Wow! That was an eventful 80 minutes.
0:43:30 > 0:43:32Well done.
0:43:32 > 0:43:34Shall we get this tasting under way?
0:43:45 > 0:43:47Good to see you, Gregg. John.
0:43:47 > 0:43:49It's been so long.
0:43:59 > 0:44:01David, would you bring your plate up, please?
0:44:08 > 0:44:12David has roasted the grouse and served it with a butternut fondant,
0:44:12 > 0:44:14Swiss chard with pancetta,
0:44:14 > 0:44:17wild mushrooms, braised baby fennel
0:44:17 > 0:44:19and a butternut veloute.
0:44:30 > 0:44:32I really like the fact that you've used vegetables.
0:44:32 > 0:44:35I see grouse as a very earthy, down-to-earth ingredient,
0:44:35 > 0:44:39and it's great to see down-to-earth vegetables. It's really nice.
0:44:39 > 0:44:41I like the fact there's a fondant on there.
0:44:41 > 0:44:43It's nice to see some greenery, some wild mushrooms,
0:44:43 > 0:44:46captured the earthiness of what we expect with a grouse dish.
0:44:46 > 0:44:50But the veloute doesn't work with the dish at all.
0:44:50 > 0:44:53For me, personally, I would love to see a nice meat sauce on there
0:44:53 > 0:44:55or some sort of a jus made from the bones.
0:44:55 > 0:44:58But one of the most important things I'd like to say to you is
0:44:58 > 0:45:01never, ever throw a carcass of a grouse away.
0:45:01 > 0:45:04Use it. It's got great flavour. I hate flavour not being used.
0:45:04 > 0:45:08- But nicely cooked, nicely executed. - Thank you.
0:45:08 > 0:45:11I'm really happy with how the grouse is cooked, I'm really happy,
0:45:11 > 0:45:12and I love that fondant.
0:45:12 > 0:45:15It's really like caramel sweetness on the top. I love it.
0:45:15 > 0:45:17My only concern is that...
0:45:17 > 0:45:20that veloute doesn't pack much of a punch.
0:45:20 > 0:45:21You're a master with sauces
0:45:21 > 0:45:24and I was hoping today you would marvel Marcus with one of them.
0:45:24 > 0:45:28- Stay with your strengths, David. - Yeah. Thank you very much.
0:45:30 > 0:45:33The comments were perfectly fair.
0:45:33 > 0:45:37I executed what I had intended to do...
0:45:37 > 0:45:39possibly my idea was just a little bit off.
0:45:42 > 0:45:45Michael, could you bring your plate up, please?
0:45:50 > 0:45:53Michael has also chosen the grouse.
0:45:53 > 0:45:55He's served it with cabbage parcels
0:45:55 > 0:45:58stuffed with the braised grouse leg and pearl barley,
0:45:58 > 0:46:01a bread sauce and a grouse jus.
0:46:02 > 0:46:05- Have you cooked grouse before? - Yes, a couple of times.
0:46:05 > 0:46:08- And have you used the carcass?- Yes, I've used the carcass in the sauce.
0:46:08 > 0:46:11- I also braised the legs in what became the sauce.- Thank you.
0:46:19 > 0:46:22I think the seasoning's good, I like the bread sauce.
0:46:22 > 0:46:23I quite like the parcels.
0:46:23 > 0:46:26You could have used part of the leaf that probably wasn't so dark,
0:46:26 > 0:46:30maybe more inner leaf. I also like the fact that you've used a sauce
0:46:30 > 0:46:31and used the carcass and the legs for that.
0:46:31 > 0:46:34Only one thing - I would have liked a little bit more of it.
0:46:34 > 0:46:36I'm a Northerner, we like our gravy.
0:46:36 > 0:46:38I'm a Midlander - I should know better.
0:46:38 > 0:46:41If you're going to serve grouse, we want lashings of gravy.
0:46:41 > 0:46:43That's where all the big flavour is.
0:46:43 > 0:46:45It's there to sit with the dish all the way through,
0:46:45 > 0:46:47not just little speckles of it.
0:46:47 > 0:46:50But I think, as an overall dish, I like it. It's really nice.
0:46:50 > 0:46:55If you want a little bit of sauce to decorate your plate,
0:46:55 > 0:46:56fine, give us a jug.
0:46:56 > 0:47:01That is such a beautiful, almost sweet, sticky, deep sauce,
0:47:01 > 0:47:04and we've got three little puddles. That's criminal.
0:47:04 > 0:47:06I'm with Marcus on this, and with Gregg,
0:47:06 > 0:47:09generosity of spirit with your sauces.
0:47:09 > 0:47:13Let people indulge in it. Let people bathe in it.
0:47:13 > 0:47:17- Thank you very much. - Well done, Michael.
0:47:17 > 0:47:20To put my plate up in front of the three of them today,
0:47:20 > 0:47:21it felt really good.
0:47:21 > 0:47:23Delighted with the feedback.
0:47:23 > 0:47:24Really, really pleased.
0:47:26 > 0:47:28Jack, it's your turn, please.
0:47:37 > 0:47:40Jack has cooked roasted pigeon, a potato fondant,
0:47:40 > 0:47:45beetroot puree, roasted beetroot and beetroot crisps,
0:47:45 > 0:47:48Swiss chard and a pigeon jus.
0:47:48 > 0:47:50Where is the rest of my pigeon?
0:47:50 > 0:47:53There's at least one leg missing. Where's the rest of it?
0:47:53 > 0:47:57- I didn't put it on the plate.- Why? - I didn't want it to get overcrowded.
0:47:57 > 0:47:59And is the rest of the dish on your apron?
0:47:59 > 0:48:02I know. I seem to have got myself in a bit of a mess.
0:48:08 > 0:48:10It's OK. It's nice.
0:48:10 > 0:48:13From a technical point of view, I think it just lacks skill
0:48:13 > 0:48:16and thought, and the understanding of the pigeon itself,
0:48:16 > 0:48:19the understand that you need to serve the whole thing.
0:48:19 > 0:48:22I don't like fondants that are big towers.
0:48:22 > 0:48:24I think you should have made it a little bit shorter.
0:48:24 > 0:48:27You want it to sit in the pan and the whole thing to absorb.
0:48:27 > 0:48:29You've really got to focus and stay focused
0:48:29 > 0:48:31on the most important thing about cookery
0:48:31 > 0:48:34and that's A, understanding the ingredients,
0:48:34 > 0:48:36but B, flavour, flavour, flavour all the way.
0:48:37 > 0:48:40You prepared two whole pigeons, a stack of crisps,
0:48:40 > 0:48:43three whole beetroot, a stack of chard, whole bits of bacon,
0:48:43 > 0:48:46and two fondants, and we've got half a plate of food.
0:48:46 > 0:48:47It needs more.
0:48:48 > 0:48:51The breast is cooked brilliantly for me, and it's livery, gamey,
0:48:51 > 0:48:54and then there's the sweetness and earthiness to the beetroot,
0:48:54 > 0:48:57then there's almost a bitterness to your sauce.
0:48:57 > 0:49:00I really, really like those flavours. I really do.
0:49:00 > 0:49:04Could you now tell Marcus how many times you've cooked a pigeon before?
0:49:04 > 0:49:06- I haven't cooked it before. - Never?- No, never.
0:49:06 > 0:49:08Ever eaten one before?
0:49:08 > 0:49:11- Yeah, I ate it for the first time last night.- Really?- Yeah.
0:49:11 > 0:49:12- You're brave.- I know. I thought I'd...
0:49:12 > 0:49:15- I thought I'd give it a go today. - Well, I like that.
0:49:15 > 0:49:17That's courage and I like that.
0:49:17 > 0:49:20You've never done it before. For that point, you've done a great job.
0:49:20 > 0:49:22- Thank you very much, Marcus. - Well done.
0:49:22 > 0:49:24Cheers, guys. Thank you.
0:49:24 > 0:49:27Overall, I'm not too disheartened by it.
0:49:27 > 0:49:29There were some positive sides of it,
0:49:29 > 0:49:32but I'm kicking myself at some of things that I didn't do.
0:49:32 > 0:49:35It's not difficult to give somebody more pigeon,
0:49:35 > 0:49:38especially when it's been cooked. I did all the hard work.
0:49:40 > 0:49:42Ping, your turn, please.
0:49:48 > 0:49:52Ping has prepared pan-fried sole with oyster beignets,
0:49:52 > 0:49:54braised courgettes,
0:49:54 > 0:49:58little gem lettuce and a tarragon and cider sauce.
0:50:07 > 0:50:11What I find interesting about this dish, I think the ingredients
0:50:11 > 0:50:13that you've brought together here,
0:50:13 > 0:50:15for me, is a marriage made in heaven,
0:50:15 > 0:50:18with sole and oysters and lettuce.
0:50:18 > 0:50:19I think the sauce is very good
0:50:19 > 0:50:21and I like the way that you've utilised everything -
0:50:21 > 0:50:23the bones, the head, the whole thing.
0:50:23 > 0:50:26The only thing is is the cream element for me.
0:50:26 > 0:50:28You want to just polish the whole thing off,
0:50:28 > 0:50:33but I don't want to because it's just too creamy and just too heavy.
0:50:33 > 0:50:36But I think the dish has a huge potential.
0:50:37 > 0:50:39I love the way you've cooked everything.
0:50:39 > 0:50:41Those oysters with a little crispy covering.
0:50:41 > 0:50:44I think they're delightful. The sole's cooked nicely.
0:50:44 > 0:50:47I just wish you hadn't have put the cream into the sauce.
0:50:47 > 0:50:49Not because it would make me feel ill -
0:50:49 > 0:50:52I could eat 16 chocolate cakes one after the other -
0:50:52 > 0:50:56but because I think you've actually detracted from the depth of flavour.
0:50:57 > 0:51:01The richness of the cream inside, what I've seen today, Ping,
0:51:01 > 0:51:04is a huge departure from your style of food.
0:51:04 > 0:51:06It's not perfect...
0:51:06 > 0:51:09but, at this stage, I don't expect perfection.
0:51:09 > 0:51:11- But I tell you what, you're getting there.- Thank you.
0:51:11 > 0:51:13- Thanks, Ping.- Thanks, Ping. - Thank you.
0:51:14 > 0:51:19To have Marcus Wareing taste my food and to say positive things about it,
0:51:19 > 0:51:23and there are some things I can learn from, it's huge for me.
0:51:23 > 0:51:25It's...it's fantastic.
0:51:28 > 0:51:31Theo, please could you bring your plate up?
0:51:34 > 0:51:36Last up is Theo,
0:51:36 > 0:51:40who has prepared a creamy Mediterranean fish soup
0:51:40 > 0:51:41with ballotine of sole,
0:51:41 > 0:51:43fried fillet of gurnard,
0:51:43 > 0:51:45oyster beignets,
0:51:45 > 0:51:47thyme aioli, carrot,
0:51:47 > 0:51:50oyster leaf and a side of some more fish soup.
0:52:02 > 0:52:06Er... I really don't know what to think of it, to be honest with you.
0:52:06 > 0:52:08I'm slightly confused. I don't know if it's
0:52:08 > 0:52:11because there's a lot of things going on on the plate,
0:52:11 > 0:52:14but I find a lack of skill actually, to be really honest with you.
0:52:14 > 0:52:17Rolled-up sole, not a great beignet of oyster.
0:52:17 > 0:52:19It's not very crispy at all.
0:52:19 > 0:52:20And I'm a little bit confused
0:52:20 > 0:52:23as to why the dish has the sauce in the bowl,
0:52:23 > 0:52:25and then there's this big jug here, on the side.
0:52:25 > 0:52:27Because, in theory, if I poured that into there,
0:52:27 > 0:52:29this dish becomes practically a soup.
0:52:29 > 0:52:31It was intended to be a soup,
0:52:31 > 0:52:34but I wanted to present it slightly more refined.
0:52:34 > 0:52:37Then surely you would have all of the soup out...
0:52:37 > 0:52:39and then you'd pour onto it, so the dish becomes two stages.
0:52:39 > 0:52:43In theory, there's no surprise because you put the dish complete
0:52:43 > 0:52:45and then you've asked us to pour in a whole jug of sauce.
0:52:47 > 0:52:50- HE SIGHS - Gregg.
0:52:50 > 0:52:52I think there's some decent cooking in there,
0:52:52 > 0:52:55and I think you've got some decent flavours going on,
0:52:55 > 0:52:57I'm just not convinced they all live together
0:52:57 > 0:52:59quite happily as one plate of food.
0:52:59 > 0:53:03That oyster leaf is probably the most powerful thing on the plate
0:53:03 > 0:53:05because they are like eating a whole oyster.
0:53:05 > 0:53:09Now that, with an oyster beignet, in a sauce which, for me,
0:53:09 > 0:53:11is over-seasoned and salty.
0:53:11 > 0:53:14I feel like I've taken a head-first plunge into the sea
0:53:14 > 0:53:16and been tumbled over by the surf.
0:53:16 > 0:53:19And I've come up, shaking my head, wondering where I am
0:53:19 > 0:53:21- and what's going on. - Yeah, fair enough.
0:53:31 > 0:53:35I think I chose the wrong sort of set-up for the dish on this occasion
0:53:35 > 0:53:37and I think I might be out of lifelines.
0:53:42 > 0:53:45We now have a big judging job to do.
0:53:48 > 0:53:50Thank you very much. Off you go.
0:54:00 > 0:54:05I think the standard has been great and the criticisms have been small.
0:54:05 > 0:54:07But at this stage of the competition, wow.
0:54:07 > 0:54:11- What could be around the corner? - Thanks a lot.- Thank you very much.
0:54:11 > 0:54:13Gregg. Thank you.
0:54:19 > 0:54:22One of these five is leaving the competition.
0:54:22 > 0:54:25One person who we know is not leaving the competition is Ping.
0:54:25 > 0:54:28I've got to tell you, she did a dish which showed off classic technique,
0:54:28 > 0:54:33a big move away from the food of Malaysia and into French cuisine.
0:54:33 > 0:54:36I agree. Ping's dish looked beautiful,
0:54:36 > 0:54:38was cooked brilliantly, tasted great.
0:54:38 > 0:54:42I really want to get through this round and go to the other round.
0:54:42 > 0:54:44The more I do it, the more I want it.
0:54:44 > 0:54:46My next heads up has to be Michael
0:54:46 > 0:54:50because, Marcus, you and I agreed that his dish was wonderful.
0:54:50 > 0:54:52That food today from Michael, that grouse, was delicious.
0:54:52 > 0:54:54He's got to stay in the competition.
0:54:54 > 0:55:00With every round, the desire to go through kind of intensifies, so...
0:55:00 > 0:55:02Yeah, it's fair to say I want it more now
0:55:02 > 0:55:04than at any other stage, I think, yeah.
0:55:06 > 0:55:09Now we've got a conversation about David,
0:55:09 > 0:55:12Jack and Theo.
0:55:12 > 0:55:16Theo did a lot of work today. I know Marcus wasn't over-impressed.
0:55:16 > 0:55:18There was actually nothing wrong with the things he cooked
0:55:18 > 0:55:20and he'd cooked them well.
0:55:20 > 0:55:22Theo's mind, as we know, it's whizzing all the time,
0:55:22 > 0:55:24and his food today was doing the same.
0:55:24 > 0:55:27It didn't have a place. It wasn't concreted in anything.
0:55:27 > 0:55:31It had no sort of foundation and that's where the issue was.
0:55:31 > 0:55:33I was trying to make it more restaurant-fied
0:55:33 > 0:55:35and tart it up a bit when, really,
0:55:35 > 0:55:39I should have just chosen a direction with it and stuck to it.
0:55:39 > 0:55:43I liked Jack's food today. He is inexperienced.
0:55:43 > 0:55:45It was silly not to serve the whole pigeon, it really was.
0:55:45 > 0:55:47I think Jack today has learned a lesson,
0:55:47 > 0:55:49but has that lesson come too late?
0:55:49 > 0:55:52To continue in the competition, and to continue to learn more,
0:55:52 > 0:55:53go on exciting challenges,
0:55:53 > 0:55:56it would mean a lot to stay in. But, yeah, you never know.
0:55:58 > 0:56:00- David.- Hmm.
0:56:00 > 0:56:01Frustrating.
0:56:01 > 0:56:04David's a good cook, but he's in a competition full of good cooks now
0:56:04 > 0:56:06and you can't afford to slip.
0:56:06 > 0:56:08David's gift, for me,
0:56:08 > 0:56:12in this competition is he makes the most amazing sauces.
0:56:12 > 0:56:13Today he almost broke my heart.
0:56:13 > 0:56:16For me, I think it really depends on how everyone's done.
0:56:16 > 0:56:19I hope I've done enough, but we'll see.
0:56:22 > 0:56:24At this stage in the competition, we can only really take
0:56:24 > 0:56:27the cooks through who we think have a chance of winning it.
0:56:28 > 0:56:30Who's the weakest of the three?
0:56:41 > 0:56:43The competition is tough...
0:56:43 > 0:56:46and the standard this year is sky-high.
0:56:52 > 0:56:54The cook leaving the competition...
0:57:04 > 0:57:06..is Theo.
0:57:17 > 0:57:21I'm equal measures of proud and gutted really.
0:57:21 > 0:57:24It's a sort of a bittersweet moment.
0:57:30 > 0:57:32Today was phenomenal.
0:57:32 > 0:57:35I'm the happiest I've been at any stage in the competition.
0:57:37 > 0:57:40Who would have thought I'd be in the final eight of MasterChef?
0:57:40 > 0:57:42It feels fantastic. I just want to continue on.
0:57:44 > 0:57:46I never thought I would get this far.
0:57:46 > 0:57:48I feel so proud, to be honest.
0:57:49 > 0:57:50Awesome.
0:57:50 > 0:57:53Really pleased that I got through...
0:57:53 > 0:57:55but there is a long way yet to go.
0:57:55 > 0:57:57I have a feeling it's going to get tougher.
0:58:02 > 0:58:03Tomorrow night,
0:58:03 > 0:58:08the next five get their taste of life in a professional kitchen.
0:58:08 > 0:58:09Two trout now. We go, we go.
0:58:09 > 0:58:12Not going under. I'm not letting the nerves get to me any more.
0:58:12 > 0:58:15It is absolutely crazy.
0:58:16 > 0:58:19They will then have to face their toughest critic so far.
0:58:19 > 0:58:21I don't think it's very skilful at all.
0:58:21 > 0:58:24I don't think you've pushed yourself either.