0:00:06 > 0:00:10Seven talented cooks have made it this far through the competition.
0:00:12 > 0:00:14Move, move, move!
0:00:14 > 0:00:17Absolutely love it.
0:00:17 > 0:00:18Oh, crying out loud.
0:00:20 > 0:00:21Tom, well done. Bravo.
0:00:21 > 0:00:23I think this may be the best cooking you've done.
0:00:23 > 0:00:25Tonight, their challenge
0:00:25 > 0:00:29is to bring the best out of the Great British larder.
0:00:29 > 0:00:32Cooking for the champion of local produce,
0:00:32 > 0:00:34Michelin starred Tom Kitchin.
0:00:34 > 0:00:38We have so much going on, from Cornwall and the seafood,
0:00:38 > 0:00:42right up to the Highlands of Scotland, with the fantastic produce we have.
0:00:44 > 0:00:46And Cumbria's expert forager, Michelin-starred chef,
0:00:46 > 0:00:47Simon Rogan.
0:00:49 > 0:00:53British ingredients are better than anything else in the world.
0:00:53 > 0:00:56But for one contestant, the dream will be over.
0:00:58 > 0:01:02To be facing elimination is a tough prospect. One strike and you're out.
0:01:02 > 0:01:03Margins for error, none.
0:01:03 > 0:01:05You got to be right on your game.
0:01:05 > 0:01:10I'm under a ridiculous amount of pressure right now.
0:01:10 > 0:01:11It's serious business.
0:01:21 > 0:01:24Today, we want a bit of a spirit of John Bull.
0:01:24 > 0:01:27We want something that screams Rule Britannia at us.
0:01:46 > 0:01:49Today is a celebration of the Great British larder.
0:01:51 > 0:01:53And to help Gregg and I judge today,
0:01:53 > 0:01:55we have a very talented man,
0:01:55 > 0:02:00who takes the fantastic ingredients on his doorstep
0:02:00 > 0:02:03and elevates it to dizzy heights.
0:02:05 > 0:02:08Ladies and gentlemen, Mr Tom Kitchin.
0:02:30 > 0:02:34Behind me we've got an array of fantastic produce.
0:02:35 > 0:02:39I'm looking for something really special today.
0:02:41 > 0:02:45One plate of food, one and a half hours, ladies and gentlemen,
0:02:45 > 0:02:47come and collect your ingredients.
0:02:56 > 0:02:59Tom's Larder includes Scottish lobster,
0:02:59 > 0:03:00spider crab,
0:03:00 > 0:03:03razor clams from the North Sea,
0:03:03 > 0:03:04Queenie scallops,
0:03:04 > 0:03:07North Atlantic red mullet,
0:03:07 > 0:03:08oysters,
0:03:08 > 0:03:10langoustines,
0:03:10 > 0:03:12and Highland beef...
0:03:15 > 0:03:20..and a range of fresh vegetables, fruits, and store-cupboard ingredients.
0:03:20 > 0:03:23The inspiration on their faces when Tom walked through that door.
0:03:23 > 0:03:25They realised how serious it was.
0:03:25 > 0:03:28I think this is going to be a brilliant round.
0:03:28 > 0:03:32Tom's such an amazing chef from Scotland. It's great.
0:03:32 > 0:03:35But I've got to cook a brilliant dish.
0:03:37 > 0:03:40Guys, two minutes left, please.
0:03:51 > 0:03:53Your destiny is in your own hands.
0:03:53 > 0:03:55Impress us.
0:03:55 > 0:03:59Because, at the end of this, one of you will be leaving us.
0:04:00 > 0:04:04One hour, 30 minutes, ladies and gentlemen,
0:04:04 > 0:04:05a brilliant plate of food,
0:04:05 > 0:04:07let's cook.
0:04:11 > 0:04:13I'm really excited about today,
0:04:13 > 0:04:15but I'm looking for perfection.
0:04:15 > 0:04:17They've got to think outside the box.
0:04:17 > 0:04:19Push themselves to the next level,
0:04:19 > 0:04:21make me sit back and think,
0:04:21 > 0:04:24"Wow, you really showcased the Scottish produce today!"
0:04:34 > 0:04:36I feel a lot less confident
0:04:36 > 0:04:38when I'm in challenges where
0:04:38 > 0:04:40I don't have Japanese ingredients,
0:04:40 > 0:04:42when I'm restricted to cooking western food.
0:04:42 > 0:04:46I really wish you would have had the confidence to go with
0:04:46 > 0:04:50a bowl of pasta, because, I think, all three of us would have been saying, "Good job."
0:04:53 > 0:04:56Aki, why have you got five times more ingredients than anybody else?
0:04:56 > 0:05:01Ah, because I was just grabbing anything that looked remotely nice.
0:05:01 > 0:05:05So, today I'm trying to do a picnic with an onion tart
0:05:05 > 0:05:08and a croquette with black pudding, potatoes,
0:05:08 > 0:05:11and breadcrumbs, fried, and a nice salad.
0:05:11 > 0:05:14The last couple of tasks has been quite tough for you.
0:05:14 > 0:05:17- Yes.- How are you feeling about the competition right now?
0:05:17 > 0:05:19I don't have ingredients that I ideally want,
0:05:19 > 0:05:23but I'm struggling through and I think I'm learning a tremendous amount.
0:05:23 > 0:05:27- Do you want to stay with us? - I love you, John and Gregg,
0:05:27 > 0:05:29I want to stay with you for ever.
0:05:29 > 0:05:32That might have worked if you'd have said Gregg and John.
0:05:32 > 0:05:35As it is, you're out of here.
0:05:35 > 0:05:37Aki's got to be really careful.
0:05:37 > 0:05:40There may be some sense in that madness, but, the mess!
0:05:40 > 0:05:42If that was one of my chefs, boy!
0:05:45 > 0:05:48Now, I think I'm a strong contender.
0:05:48 > 0:05:50I think I've been able to show
0:05:50 > 0:05:52John and Gregg adaptability.
0:05:52 > 0:05:55I said good Italian food makes you emotional,
0:05:55 > 0:05:59and that makes me emotional, so good on you. Well done.
0:06:02 > 0:06:05Being around some of the greatest chefs in the UK has just
0:06:05 > 0:06:08made me realise I want to be part of the best.
0:06:08 > 0:06:10There's no question about it.
0:06:12 > 0:06:16Shelina, what dish are you going to cook to knock you out or keep you in the competition?
0:06:16 > 0:06:18I'm doing crab-stuffed zucchini flowers,
0:06:18 > 0:06:24braised Fennel, and pan-seared fish. It's going to be like a fish-and-seafood medley.
0:06:24 > 0:06:26- What's it about, having Tom Kitchin in here?- Scary!
0:06:26 > 0:06:29I don't know if you could hear my heart racing
0:06:29 > 0:06:34when he walked through the door. It's going to be challenging. I've got to impress everyone today.
0:06:34 > 0:06:38- Hopefully, this dish will turn out how I'm thinking about it in my head.- Good.
0:06:38 > 0:06:42Shelina has really impressed me.
0:06:42 > 0:06:45If she gets that dish right, it could be a winner.
0:06:48 > 0:06:51If I'm totally honest, I'm extremely competitive,
0:06:51 > 0:06:52and have been from day one.
0:06:54 > 0:06:58The roast pheasant, the thyme, the mushrooms, and that rice underneath,
0:06:58 > 0:06:59perfectly cooked,
0:06:59 > 0:07:01I think it's an absolutely perfect combination.
0:07:05 > 0:07:09Now, I'm only competing against six people. I want to beat them all.
0:07:10 > 0:07:13Good, old-fashioned invention test, British produce,
0:07:13 > 0:07:15right up your street, isn't it?
0:07:15 > 0:07:18Yeah, I'm happy with today's task. Really happy.
0:07:18 > 0:07:22- As soon as John introduced Tom Kitchin, you grinned.- I did.
0:07:22 > 0:07:26It was a nervous smile - he doesn't tolerate anything other than excellence.
0:07:26 > 0:07:29What I produce today, has got to be, you know, really top drawer.
0:07:29 > 0:07:31What is the dish?
0:07:31 > 0:07:33Fillets of the mullet with scallops
0:07:33 > 0:07:37and a warm fennel-and-tomato salad with a fennel sauce.
0:07:37 > 0:07:39Let's hope that my plans are good.
0:07:39 > 0:07:41I'm quite looking forward to Tom's dish,
0:07:41 > 0:07:45because he's cooking, for the first time, with a huge smile on his face,
0:07:45 > 0:07:49and I love the sound of his fennel salad with the red mullet. I think that's lovely.
0:07:51 > 0:07:55The closer you get it, you can feel your fingernails on the title.
0:07:55 > 0:07:58At this stage, there's no place for a major screw-up.
0:07:58 > 0:08:04There is so much to admire. But, all together, you lose the quail.
0:08:05 > 0:08:08You're cooking so much that you're learning so fast,
0:08:08 > 0:08:11and that feels really satisfying.
0:08:13 > 0:08:14I absolutely love it.
0:08:14 > 0:08:18I think this may be the best cooking you done so far, Andrew.
0:08:21 > 0:08:23Andrew, you look absolutely delighted.
0:08:23 > 0:08:29I am pleased. I'm half Scottish, so, hopefully, all my mum's teaching will come flooding back.
0:08:29 > 0:08:30What dish are you going to make?
0:08:30 > 0:08:34I'm going to have pan-fried mullet on a pearl barley risotto.
0:08:34 > 0:08:36There'll be mushrooms through the risotto.
0:08:36 > 0:08:39I think I'm going to try and do a whisky-and-honey sauce.
0:08:42 > 0:08:43I think.
0:08:43 > 0:08:47Andrew, do you always get the flavour combinations right, do you think?
0:08:47 > 0:08:51Unfortunately not. There's been a lot of catastrophes here and at home.
0:08:51 > 0:08:55I'm going to go a little bit simpler, today, I think.
0:08:58 > 0:09:01I like the way Andrew's working. He's clean, he's focused.
0:09:01 > 0:09:05I'm worried about the whisky. I'm Scotland's biggest fan, I love whisky,
0:09:05 > 0:09:06but, he's got to be careful,
0:09:06 > 0:09:10cos that's a big flavour he's playing with. Especially with shellfish.
0:09:12 > 0:09:15You got just 35 minutes left, guys.
0:09:15 > 0:09:1735 minutes.
0:09:19 > 0:09:23MasterChef has completely taken over my life, now.
0:09:23 > 0:09:26All I ever do, really, is think about food, think about recipes.
0:09:27 > 0:09:30The combination is really stunning.
0:09:30 > 0:09:32It's like tasting a mouthful of fresh sea.
0:09:32 > 0:09:35I think Eamonn completely and utterly nailed it.
0:09:37 > 0:09:39I'm feeling calm and confident.
0:09:39 > 0:09:41I'm on a roll and I want it to continue.
0:09:43 > 0:09:46Eamonn, it seems that you're driven, very focused, today.
0:09:46 > 0:09:48I'm a happy bunny.
0:09:48 > 0:09:51Fantastic ingredients, and as soon as I saw what was up there,
0:09:51 > 0:09:53I knew what the centre of my dish would be.
0:09:53 > 0:09:56- What's the dish? - Langoustine on a Cullen skink sauce
0:09:56 > 0:10:00with some roasted veg.
0:10:00 > 0:10:02If you went home today, how would you feel?
0:10:02 > 0:10:04Don't even want to go there. I've given up a lot,
0:10:04 > 0:10:06I'm not even thinking about it.
0:10:10 > 0:10:13What I really like with Eamonn is
0:10:13 > 0:10:17he's used the carcass of the langoustine to make the sauce.
0:10:17 > 0:10:19Everything depends on that sauce.
0:10:21 > 0:10:24You've got to snap up your game.
0:10:24 > 0:10:27It's a once-in-a-lifetime thing, I just don't want it to be over.
0:10:29 > 0:10:32It really embraced what France was about. It was opulent.
0:10:32 > 0:10:35It was exciting. It was rich. It was vibrant.
0:10:35 > 0:10:38I'm very comfortable in my cooking ability, now.
0:10:38 > 0:10:41It's really coming together. I'm dead happy with it.
0:10:42 > 0:10:45Jay, what dish are you going to cook, to keep you in the competition?
0:10:45 > 0:10:50Fillet of beef with braised red cabbage, a carrot puree,
0:10:50 > 0:10:52and rosemary walnut garnish.
0:10:52 > 0:10:56- How do you make it look beautiful? - I'll cross that bridge when I come to it.
0:10:56 > 0:10:58Try and cross the bridge before you come to it.
0:10:58 > 0:11:01Yeah, I mean, when I come to...
0:11:01 > 0:11:04- How do you do that? How do you... - I don't know. What I'm trying to say is,
0:11:04 > 0:11:07think about the presentation before the last minute.
0:11:07 > 0:11:10I've got it in my head, you know what I mean? I've kind of got it.
0:11:10 > 0:11:12You going to beat these guys today?
0:11:12 > 0:11:13Oh, don't. Can I whisper?
0:11:13 > 0:11:15Come on.
0:11:15 > 0:11:16Yeah.
0:11:18 > 0:11:21Jay's got a fillet of beef and a carrot puree.
0:11:21 > 0:11:24He's got some walnuts that he's frying with some rosemary.
0:11:24 > 0:11:27However, I'd just like to see a little bit more creativity,
0:11:27 > 0:11:30a little bit more invention from the man!
0:11:30 > 0:11:32It's just a bit safe, Jay.
0:11:36 > 0:11:39I'm not so sure I've got many lives left. I've had three.
0:11:39 > 0:11:42Do I get another one? I'm not so sure.
0:11:44 > 0:11:48She serves onion ice cream. I mean, some of this is highly questionable.
0:11:48 > 0:11:51The whole thing is too sweet, even for me.
0:11:53 > 0:11:56I have a lot to prove in order to stay in the competition.
0:11:56 > 0:12:01If I can pull it out the bag today, then I might be in with a chance.
0:12:03 > 0:12:06- Emma.- Hi.- Honestly, how are you feeling?
0:12:06 > 0:12:10You've done the double whammy on me - Scottish produce, a Scottish chef, and I'm Scottish.
0:12:10 > 0:12:13So, I have even more to prove, now, which is wonderful.
0:12:14 > 0:12:21So, I'm cooking beef with mushroom, onion, garlic tart with pumpkin puree.
0:12:21 > 0:12:24Scottish produce, Scottish chef. You can do this, can't you?
0:12:24 > 0:12:29Oh, I hope so. I really hope so.
0:12:31 > 0:12:34Emma looks so nervous, now, John.
0:12:34 > 0:12:36I really hope she has a really, really good round.
0:12:36 > 0:12:40- She needs a confidence injection. - And in a room of competition as strong as this,
0:12:40 > 0:12:42it's going to have to stand up and deliver.
0:12:47 > 0:12:50Two and a half minutes left, guys.
0:12:50 > 0:12:52Just two and a half minutes to finish your plates.
0:13:02 > 0:13:04Guys, listen, last 60 seconds, OK?
0:13:16 > 0:13:18- Emma? Are you going to use that tart? - Don't know.
0:13:18 > 0:13:20You got 30 seconds.
0:13:21 > 0:13:24- Make a decision.- OK, yeah.
0:13:26 > 0:13:30- No, no. - That's it. Stop. Stop.
0:13:49 > 0:13:52Aki has created her version of a British picnic -
0:13:52 > 0:13:58cheddar and onion tart, black pudding croquettes, and a salad.
0:14:07 > 0:14:11I can't believe this, that it actually works for me,
0:14:11 > 0:14:13in a strange and crazy way.
0:14:13 > 0:14:16You make me smile, Aki, I don't know what it is about you.
0:14:16 > 0:14:18I mean, the onion tart is nice.
0:14:18 > 0:14:21The black pudding croquette is a good idea.
0:14:21 > 0:14:22The salad -
0:14:22 > 0:14:25we could have finessed that a little bit more, but the idea
0:14:25 > 0:14:27of a raw cabbage salad
0:14:27 > 0:14:30with walnuts and apple and chicory is refreshing.
0:14:30 > 0:14:33- You've obviously got something. - Thank you.
0:14:35 > 0:14:39I have never seen anybody take all those ingredients
0:14:39 > 0:14:42and then say, "I'm making a little picnic."
0:14:42 > 0:14:44And we end up with this.
0:14:44 > 0:14:47I want to hate it, but I don't.
0:14:50 > 0:14:55I enjoy the food you cook for me, but what I've always seen is individual nibbles.
0:14:55 > 0:14:57Very good nibbles that I've always enjoyed,
0:14:57 > 0:15:01but I need, at some stage, to see a finished plate from you.
0:15:07 > 0:15:10How her brain works, I have no idea.
0:15:13 > 0:15:16I feel like that one element, that Gregg is concerned about,
0:15:16 > 0:15:18is the deciding factor of my future.
0:15:18 > 0:15:23If they give me another chance, I'm going to work on it.
0:15:23 > 0:15:24It's going to be fixed.
0:15:30 > 0:15:32Andrew's chosen the red mullet,
0:15:32 > 0:15:35and served it with a pearl barley risotto,
0:15:35 > 0:15:37with pickled girolles,
0:15:37 > 0:15:39razor clam ceviche,
0:15:39 > 0:15:41and a whisky-and-honey sauce.
0:15:43 > 0:15:44It's intriguing, OK?
0:15:44 > 0:15:46It might even be exciting.
0:15:46 > 0:15:48Let's give it a go.
0:15:55 > 0:15:57In my mouth, now,
0:15:57 > 0:16:00I've got a floral, sweet, oaty, fish biscuit.
0:16:03 > 0:16:05Mate, your flavour ideas are way out there.
0:16:05 > 0:16:06It's just a bit weird.
0:16:08 > 0:16:12Whisky, for me, doesn't belong in this dish.
0:16:12 > 0:16:16Whisky is a very, very strong ingredient.
0:16:16 > 0:16:18Honey has got nothing to do
0:16:18 > 0:16:20with ceviche of raw fish, here.
0:16:21 > 0:16:23It's just not right.
0:16:23 > 0:16:25There's too many flavours, for me.
0:16:25 > 0:16:27Too many flavours.
0:16:32 > 0:16:35I've never had a whisky and fish before,
0:16:35 > 0:16:39and I'll please ask the rest of the world never to do it,
0:16:39 > 0:16:41cos it doesn't work.
0:16:46 > 0:16:48- That's so frustrating. - Honeyed, whiskyed fish.
0:16:52 > 0:16:55I got absolutely roasted by all three of them.
0:16:55 > 0:16:58It feels horrible, because my judgement
0:16:58 > 0:17:01of what would be a good plate was lacking.
0:17:08 > 0:17:12Jay has cooked fillet of beef with braised red cabbage,
0:17:12 > 0:17:15carrot puree, roasted root vegetables,
0:17:15 > 0:17:19and walnuts dressed with fried rosemary needles.
0:17:26 > 0:17:29I like it. I like the way you cooked the beef.
0:17:29 > 0:17:33I love that rosemary walnut. I think that's a touch of class.
0:17:33 > 0:17:35Don't get cocky.
0:17:35 > 0:17:37The rosemary and the walnut works, OK?
0:17:37 > 0:17:40You pick on the smallest man, don't you?
0:17:42 > 0:17:47Jay, I think you can cook. But, do you know what my honest opinion is?
0:17:47 > 0:17:50There's too much butter in that puree. The cabbage is too sweet.
0:17:50 > 0:17:53The beef is beef. I don't find it exciting.
0:17:53 > 0:17:55It needs something to lift it, make it sing.
0:17:55 > 0:17:58The walnuts are saving this dish,
0:17:58 > 0:18:00because they've got your personality in there.
0:18:03 > 0:18:08Your cooking, not in question, but at what stage, Jay,
0:18:08 > 0:18:12are you going to stand up and go, "Gentlemen, look at me!"?
0:18:12 > 0:18:16Because that's what we need from you.
0:18:20 > 0:18:24I didn't push myself enough. He says, "You've got it, you can cook.
0:18:24 > 0:18:26"You just need to get edgier."
0:18:26 > 0:18:28So, that's what I've got to do,
0:18:28 > 0:18:30if I get through, of course.
0:18:36 > 0:18:38Tom's dish is pan-fried mullet
0:18:38 > 0:18:40on a warm fennel-and-tomato salad
0:18:40 > 0:18:42dressed with mint,
0:18:42 > 0:18:45served with scallops and a fennel sauce.
0:18:53 > 0:18:55The fish is well cooked. It's crispy.
0:18:55 > 0:18:57The fennel is cooked well.
0:18:57 > 0:19:00Were you looking for a bit of crunch in there?
0:19:00 > 0:19:02I was hoping for crunch.
0:19:02 > 0:19:08I think you've lost a bit of crunch. The tomato's a little bit soft. A good effort.
0:19:08 > 0:19:10Beautifully cooked, very rich mullet.
0:19:10 > 0:19:12Sweet baby scallops.
0:19:12 > 0:19:15Wonderful fennel and then a hint of mint,
0:19:15 > 0:19:18which I didn't expect to get at all.
0:19:18 > 0:19:21I think your cooking, today, is great.
0:19:27 > 0:19:29It's not something I've ever cooked before,
0:19:29 > 0:19:32I put a very pretty, attractive plate of food,
0:19:32 > 0:19:35all cooked well, so, I'm very happy with it.
0:19:40 > 0:19:43Emma has made fillet of beef with a pearl barley sauce,
0:19:43 > 0:19:45pumpkin puree,
0:19:45 > 0:19:47onions and cep mushrooms.
0:19:52 > 0:19:55The beef, Emma. I can't see the crispiness, that lovely caramelised.
0:19:55 > 0:19:58You could've got it nice and crispy.
0:19:58 > 0:20:02It looks like it's slightly cooked too much on one side than the other.
0:20:02 > 0:20:05I would love to have seen the ceps cut in half.
0:20:05 > 0:20:09Keep the shape of cep, and just caramelise them.
0:20:09 > 0:20:12We could have a lovely pile of fricassee of ceps.
0:20:12 > 0:20:16I'm left with, sort of, an iron richness, but no texture.
0:20:16 > 0:20:19Everything on the plate is a little bit wet.
0:20:19 > 0:20:20We need something else.
0:20:20 > 0:20:23Mate, I'd kill for a potato fondant on there, right now.
0:20:23 > 0:20:25I really would.
0:20:25 > 0:20:27GROWLS
0:20:29 > 0:20:31You spent so much time making a tart.
0:20:31 > 0:20:33You could have used that time to actually
0:20:33 > 0:20:35do something that was meant to go on the plate.
0:20:35 > 0:20:38And so much more, I think,
0:20:38 > 0:20:42could have been done with this dish to make it special.
0:20:49 > 0:20:53Every tiny little mistake you make, they notice.
0:20:54 > 0:20:56I'd be gutted if I got sent off in the Scottish round.
0:20:56 > 0:20:58That would just be a classic,
0:20:58 > 0:21:01and something that my friends would never forgive me for.
0:21:06 > 0:21:09Shelina has pan seared the mullet
0:21:09 > 0:21:12and served it with a crab stuffed courgette flower,
0:21:12 > 0:21:13braised fennel,
0:21:13 > 0:21:16and a sauce vierge.
0:21:25 > 0:21:28With red mullet, you have to get that skin crispy.
0:21:30 > 0:21:32You've done that. Well done.
0:21:34 > 0:21:37The courgette flower is excellent. I was really looking forward
0:21:37 > 0:21:40to someone stuffing that courgette flower, today.
0:21:40 > 0:21:44It was really, really important, you know?
0:21:44 > 0:21:47You've combined skills and real understanding of cooking,
0:21:47 > 0:21:51but also in the marriage of flavours, and so many chefs don't understand it.
0:21:51 > 0:21:52Well done.
0:21:52 > 0:21:54Thank you very much.
0:21:54 > 0:21:57What you've ended up doing with those fresh herbs
0:21:57 > 0:22:01and the sharpness of the capers against that beautifully cooked fish,
0:22:01 > 0:22:04makes the whole thing fantastic. You've got crunch in your fennel.
0:22:04 > 0:22:08Your fish is cooked beautifully. Your courgette is lovely and soft.
0:22:08 > 0:22:11You're starting to understand, and that's great.
0:22:12 > 0:22:14- Really good.- Thank you very much.
0:22:14 > 0:22:16That is a very good-looking dish,
0:22:16 > 0:22:18very nice-tasting dish.
0:22:18 > 0:22:19That's wonderful.
0:22:25 > 0:22:28I feel fantastic, yeah. It was amazing.
0:22:28 > 0:22:30I can't believe Tom Kitchin
0:22:30 > 0:22:32thought my dish was faultless.
0:22:32 > 0:22:35I'm definitely proud of myself today,
0:22:35 > 0:22:38really very proud of myself.
0:22:42 > 0:22:43Last up is Eamonn.
0:22:45 > 0:22:47He's made langoustines
0:22:47 > 0:22:49on top of roasted pumpkin,
0:22:49 > 0:22:52turnips and courgettes,
0:22:52 > 0:22:54served with a potato puree
0:22:54 > 0:22:57and a Cullen skink sauce.
0:23:06 > 0:23:09Your potato puree is lovely
0:23:09 > 0:23:11and smooth and delicious,
0:23:11 > 0:23:14and goes really well with those langoustines, which are just cooked.
0:23:14 > 0:23:18But the sauce is so heavily reduced, it's becoming really overpowering
0:23:18 > 0:23:20to the stage where it's...
0:23:20 > 0:23:23The acid's hitting the side of my cheeks
0:23:23 > 0:23:26and almost, sort of, bubbling and burning
0:23:26 > 0:23:28inside my mouth a little bit.
0:23:28 > 0:23:30And it's so strong, that I'm fighting, even,
0:23:30 > 0:23:34to taste a turnip, and the courgette.
0:23:36 > 0:23:38This dish isn't right. You've overdone it.
0:23:38 > 0:23:42You've got to be more measured in your approach. You've got to.
0:23:43 > 0:23:47When you took your ingredients, and told me what you were going to do,
0:23:47 > 0:23:49I pencilled you in as my winner, today.
0:23:51 > 0:23:54You've broken my heart, here, today.
0:23:56 > 0:23:59Langoustine, they should be the hero,
0:23:59 > 0:24:01they should be singing from this plate.
0:24:01 > 0:24:03We've got some in the shells, still.
0:24:03 > 0:24:05What am I supposed to do here?
0:24:12 > 0:24:14Bloomin' plate was red hot
0:24:14 > 0:24:17and the whole sauce just went thhhh,
0:24:17 > 0:24:18and, I should imagine,
0:24:18 > 0:24:21doubled in intensity, at least.
0:24:21 > 0:24:23Oh!
0:24:29 > 0:24:31What a day!
0:24:32 > 0:24:34Serious amount of pressure.
0:24:34 > 0:24:35No lack of effort.
0:24:37 > 0:24:38Thanks very much.
0:24:38 > 0:24:40We've got to have a chat. Off you go.
0:24:52 > 0:24:57I'm impressed by the standard, but, I think, there's some dark horses still to come through.
0:24:57 > 0:25:01I really do. I think, some of them, they just need that confidence.
0:25:01 > 0:25:05- Sure.- I wish you luck, boys. - Tom, having you here has been wonderful. Thanks.- Pleasure.
0:25:05 > 0:25:06Thanks, Tom.
0:25:16 > 0:25:19I'll tell you my best dish.
0:25:19 > 0:25:20Shelina.
0:25:20 > 0:25:22She's really proved a point today.
0:25:22 > 0:25:26Fish perfectly cooked. The lovely little herb sauce that she had around the outside.
0:25:26 > 0:25:29Really salty but sweet crab
0:25:29 > 0:25:31inside the courgette flower,
0:25:31 > 0:25:33cooked beautifully. Really good dish.
0:25:33 > 0:25:34I liked Tom's dish.
0:25:34 > 0:25:36I thought the red mullet on the fennel
0:25:36 > 0:25:40- and tomato was a good dish. - For me, the most exciting thing about the dish
0:25:40 > 0:25:42was that subtle note of mint
0:25:42 > 0:25:44that ran underneath the fennel and the tomato
0:25:44 > 0:25:46to give it real vibrancy
0:25:46 > 0:25:51with that beautifully cooked piece of mullet. I think it was a great dish.
0:25:51 > 0:25:53Shelina and Tom, safe.
0:25:54 > 0:25:56- Let's move to Aki.- Oh, my word!
0:25:58 > 0:25:59I didn't come on here to have a picnic.
0:25:59 > 0:26:03She took those onions, and some cheddar cheese,
0:26:03 > 0:26:04and turned it into a tart.
0:26:04 > 0:26:07She took black pudding, lots of mushrooms,
0:26:07 > 0:26:08and cooked it all down,
0:26:08 > 0:26:10and then made decent croquettes.
0:26:10 > 0:26:13She actually thought about the dish, and as a brief,
0:26:13 > 0:26:15produced a British idea on a plate.
0:26:15 > 0:26:17Yeah, you can't nibble your way to the final.
0:26:17 > 0:26:22- But could you have eaten all of Aki's dish?- Yeah, happily.- There you go.
0:26:22 > 0:26:24- What point are you making? - Ha-ha-haa!
0:26:24 > 0:26:27Jay, I think he quietly goes about his business.
0:26:27 > 0:26:29He had a very nicely cooked beef.
0:26:29 > 0:26:34I thought the puree with the cabbage was a little too sweet. But...no glaring errors.
0:26:34 > 0:26:38And he took the care to make sure those rosemary needles
0:26:38 > 0:26:43were lovely and crisp and crackly and salty to go with those walnuts.
0:26:43 > 0:26:44It was just all a bit safe.
0:26:44 > 0:26:46But he's solid, John.
0:26:46 > 0:26:48He doesn't make the crazy mistakes that others make.
0:26:48 > 0:26:50Totally agree with you.
0:26:50 > 0:26:52There's three in the pot.
0:26:52 > 0:26:54Eamonn,
0:26:54 > 0:26:56Andrew,
0:26:56 > 0:26:57Emma.
0:26:57 > 0:27:01Andrew just has this maddening
0:27:01 > 0:27:03insistence on chucking
0:27:03 > 0:27:06flavour after flavour into the same bowl.
0:27:06 > 0:27:12Clams, tomatoes, raw onions, honey, mullet, whisky and mushrooms.
0:27:12 > 0:27:14That's just disturbing.
0:27:14 > 0:27:19What's the point of having all that skill if you can't make a nicely flavoured dish out of it?
0:27:19 > 0:27:23- Are you slightly frustrated by any chance?- Oh, mate. Honestly.
0:27:23 > 0:27:26I hope I'm not going home today,
0:27:26 > 0:27:30because I do feel that I've shown John and Gregg consistency,
0:27:30 > 0:27:34a lot of dedication and skill and good hard work.
0:27:34 > 0:27:36Eamonn had langoustines,
0:27:36 > 0:27:38one of the jewels of the sea,
0:27:38 > 0:27:41and he promised at the start the Cullen skink type sauce
0:27:41 > 0:27:43with vegetables running through it.
0:27:43 > 0:27:46Instead, we had an overreduced, really strong
0:27:46 > 0:27:52seafood bisque, broth at the bottom with these langoustines fighting for their lives.
0:27:52 > 0:27:56Eamonn's tripped up today. I mean, he's fallen flat on his face.
0:27:56 > 0:27:59At this stage, can you knock him out? He's done so well so far.
0:28:01 > 0:28:03My guess is I'm going home.
0:28:03 > 0:28:04I always said,
0:28:04 > 0:28:06just try and leave with a smile.
0:28:10 > 0:28:15I'm wondering whether Emma actually does have basic all-round skills to go further.
0:28:15 > 0:28:17That dish was not complete.
0:28:17 > 0:28:22- The beef itself, not even crispy on the outside.- Oh!
0:28:22 > 0:28:24My issue, right now,
0:28:24 > 0:28:27is three times in a row and she hasn't delivered.
0:28:27 > 0:28:29I hate being on the back foot.
0:28:29 > 0:28:31I want to be on the front foot,
0:28:31 > 0:28:34and at this stage of the game, I might not have done enough.
0:28:36 > 0:28:39We're talking about the final six, John.
0:28:40 > 0:28:43Who, really, is not going to hack it?
0:29:01 > 0:29:05That round actually proved a lot tougher than we expected.
0:29:08 > 0:29:11Some of you, very, very good.
0:29:15 > 0:29:17Some of you actually let yourselves down.
0:29:23 > 0:29:28Shelina, well-cooked fish. Stuffed courgette flowers, a brilliant idea.
0:29:28 > 0:29:31It was the best dish of the day.
0:29:31 > 0:29:35You're in, well done. Very well done.
0:29:44 > 0:29:46Tom...
0:29:48 > 0:29:50..Jay...
0:29:52 > 0:29:54..Aki...
0:29:55 > 0:29:59..you're staying with us. Congratulations.
0:30:23 > 0:30:26And the person leaving us...
0:30:35 > 0:30:36..is Emma.
0:30:36 > 0:30:39- Thank you.- Thanks, Emma.
0:30:56 > 0:31:00I knew I hadn't pulled out enough stops today.
0:31:01 > 0:31:05I had to have a dish that was 100%, and it wasn't.
0:31:06 > 0:31:09I've had so much fun, though.
0:31:20 > 0:31:23And it has been an amazing experience.
0:31:29 > 0:31:32I am actually in shock that I'm still in.
0:31:32 > 0:31:35I just scraped in, and I don't want to be there again.
0:31:35 > 0:31:40I dodged a bullet. There is no more room for errors like that.
0:31:45 > 0:31:49All right, you can bring the colour back to your faces.
0:31:49 > 0:31:50You live to cook another day.
0:31:50 > 0:31:54All I'll say is, pack your waterproofs.
0:32:07 > 0:32:10The contestants now travel into Cumbria, to meet a chef
0:32:10 > 0:32:14whose restaurant has been called the Fat Duck of the North.
0:32:21 > 0:32:27Simon Rogan opened the one Michelin starred L'enclume nine years ago.
0:32:27 > 0:32:30Its accolades are based on his unique skill at foraging
0:32:30 > 0:32:33and sourcing the best of Britain's natural larder.
0:32:35 > 0:32:36Foraging is everything to us.
0:32:36 > 0:32:39It's what connects us to our surroundings,
0:32:39 > 0:32:41picking that link from the earth, out the ground
0:32:41 > 0:32:45by your bare hands without it being transported. There's something special about that.
0:32:53 > 0:32:56Welcome to a very windy Cumbria.
0:32:56 > 0:33:00You might think there's nothing here, but the whole area is rich in
0:33:00 > 0:33:04natural ingredients, and, hopefully, if you can grasp these ingredients,
0:33:04 > 0:33:07then it will take your cooking to a whole next level.
0:33:07 > 0:33:11There's plenty to choose from. Let's go for it.
0:33:16 > 0:33:18This is what I've been really looking forward to,
0:33:18 > 0:33:22so, it's really exciting to see what we're going to come up with.
0:33:26 > 0:33:28So, that's the Sea Arrowgrass.
0:33:28 > 0:33:31Taste that. It's a lovely, delicate herb.
0:33:33 > 0:33:38A bit reminiscent of coriander. Some call it beach coriander.
0:33:38 > 0:33:41- Would you use it in the same way? - You could chop it and sprinkle it.
0:33:41 > 0:33:45It doesn't actually lose its density during cooking, so I like to use it
0:33:45 > 0:33:47as a garnish. It looks quite effective.
0:33:47 > 0:33:48It's just nowhere near as salty,
0:33:48 > 0:33:51but it's got that quality of the sea in it.
0:33:51 > 0:33:53They're all really connected, in ways,
0:33:53 > 0:33:58but they've got all these subtle differences, and, they're all quite unique in flavour.
0:33:58 > 0:33:59Really lovely.
0:34:04 > 0:34:09Simon says, "You just might see grass," he says, "but I see an open larder," like.
0:34:09 > 0:34:12No, I don't, mate. Do you know what I mean?
0:34:12 > 0:34:14No. But, in a short while, you're picking stuff up,
0:34:14 > 0:34:17you're tasting it,
0:34:17 > 0:34:19it's all new experience, you know what I mean?
0:34:25 > 0:34:27OK, so we've got some hawthorn berries, here.
0:34:27 > 0:34:30Quite good for use with game.
0:34:32 > 0:34:33Good for thickening things.
0:34:33 > 0:34:37Thickening stews, red-meat stews, and stuff like that.
0:34:43 > 0:34:48OK, so the real star of the show, if you like,
0:34:48 > 0:34:50and my favourite, is this one, here,
0:34:50 > 0:34:54called Sweet Cicely, also known as sweet brackens,
0:34:54 > 0:34:56because it looks like a bracken.
0:34:56 > 0:34:59And it's got the most amazing smell.
0:34:59 > 0:35:02Oh, yeah!
0:35:02 > 0:35:04You know, when you eat it, obviously,
0:35:04 > 0:35:05you can taste the aniseed,
0:35:05 > 0:35:08but on cooking it dissipates quite a lot. Pretty amazing.
0:35:10 > 0:35:12It makes you keep on thinking about what's around,
0:35:12 > 0:35:15what's in the environment.
0:35:15 > 0:35:18I've never done anything like this, so it's been an incredible day so far.
0:35:29 > 0:35:33With their foraging introduction over, the contestants face
0:35:33 > 0:35:35their next test -
0:35:35 > 0:35:39lunch for 25 of Simon's food producers and farmers.
0:35:41 > 0:35:46A makeshift kitchen has been set up for them in a farmer's barn.
0:35:50 > 0:35:53This kitchen is so small and there's not many hobs.
0:35:53 > 0:35:56Simon has provided their ingredients,
0:35:56 > 0:36:02including venison, partridge and lamb sourced from the local estate,
0:36:02 > 0:36:05as well as freshly caught herring
0:36:05 > 0:36:09and a range of foraged sea herbs and berries.
0:36:09 > 0:36:12These people that are coming in today, it's their food,
0:36:12 > 0:36:16it's their produce. It's just got to be special, simple as that.
0:36:16 > 0:36:22Between the six of them, they have to make four mains and two puddings.
0:36:22 > 0:36:25I'm going to take the venison.
0:36:25 > 0:36:28- Right, well there's five of us who want to do savoury.- OK.- So.
0:36:28 > 0:36:29Oh, right.
0:36:32 > 0:36:35- Eamonn?- Yes, mate.- What were you thinking?- I wanted the venison.
0:36:35 > 0:36:38Right, so there's two on venison.
0:36:38 > 0:36:40How set are you on venison, Eamonn?
0:36:40 > 0:36:42Well, um, there's plenty of other good ingredients.
0:36:42 > 0:36:46Yeah, I know. But we need one more sweet.
0:36:46 > 0:36:49We've got to come up with the dishes, so I'll go dessert.
0:36:49 > 0:36:53- Anybody else wanting to do a dessert? - Me, me, me.
0:36:59 > 0:37:02Ladies and gentlemen, it is 10:30. Lunch is at one o'clock.
0:37:02 > 0:37:05You are eating into your 2½ hours cooking time.
0:37:05 > 0:37:07Plan well, think about your equipment,
0:37:07 > 0:37:10who's using the ovens, you got a lot of food to make.
0:37:14 > 0:37:19I think I'm going to make a venison stew.
0:37:19 > 0:37:22Venison, I'm happy with, but the other meats,
0:37:22 > 0:37:24I don't think I could cook.
0:37:24 > 0:37:26So, I think that's where I am at the moment, yeah.
0:37:26 > 0:37:29That piece of venison is a venison loin.
0:37:29 > 0:37:30It's got no fat in it.
0:37:30 > 0:37:33You try and stew that... It's no haunch.
0:37:33 > 0:37:35It's going to be dry as an old boot on boot day.
0:37:35 > 0:37:37- So, I'm not doing a stew. - Not with venison.
0:37:47 > 0:37:50While Shelina rethinks her dish,
0:37:50 > 0:37:53Tom is underway French trimming his racks of lamb.
0:37:54 > 0:37:58I'm doing a lamb with a pine-nut-and-herb crust.
0:37:58 > 0:38:02The people who produce all this wonderful food today will be eating it.
0:38:02 > 0:38:05There's nothing more disrespectful than ruining someone's good work.
0:38:05 > 0:38:09I know what it's like. If I plaster your house out and then they get
0:38:09 > 0:38:13an awful decorator who ruins it, and it would be the same thing for me to cook their food badly.
0:38:13 > 0:38:15I have no intention of doing that.
0:38:22 > 0:38:24After Andrew's whisky disaster,
0:38:24 > 0:38:28he's hoping to impress with a dish using the local herring.
0:38:34 > 0:38:37I'm going to smoke the herring with hay and herbs, erm,
0:38:37 > 0:38:40and that's going to be easier for service, as well,
0:38:40 > 0:38:42cos if it's smoked,
0:38:42 > 0:38:45there is no risk, really, of it being overcooked.
0:38:45 > 0:38:50- Don't go weird.- No, I'm not going weird.- Don't have 20 angry farmers. - No. Simple, simple.- Trusting you.
0:38:50 > 0:38:53Fish, mash, and vegetables.
0:38:53 > 0:38:56I actually really like the sound of Andrew's dish.
0:38:56 > 0:39:01He's going to smoke his own fish. He's going to make a herb-flavoured mashed potato and then a sauce using
0:39:01 > 0:39:04clams and some of the shrimp.
0:39:07 > 0:39:10Jay has chosen to base his dish around the partridge.
0:39:12 > 0:39:14You are roasting those birds, aren't you?
0:39:14 > 0:39:17I'm going to pan-fry them, bone-side down first,
0:39:17 > 0:39:20to get some fat rendered out of it,
0:39:20 > 0:39:23and then I'm going to spin it over and crisp up the skin nicely.
0:39:23 > 0:39:26- Puy lentils in a mirepoix, chopped-up veg.- Yeah.
0:39:26 > 0:39:28Jay, I like it. I do like it.
0:39:28 > 0:39:30I'm just thinking earthy and rural, you know what I mean?
0:39:30 > 0:39:32What do you know about rural?
0:39:32 > 0:39:34You get nervous if you run out of concrete, you do.
0:39:37 > 0:39:39Jay's dish is my pick of the dishes.
0:39:39 > 0:39:44Absolutely lovely. He's going to take the breasts off the Partridge.
0:39:44 > 0:39:48He's going to fry them. He's serving that with puy lentils and mirepoix.
0:39:48 > 0:39:53After cooking in environments like this, going home to your own kitchen, it's a breeze.
0:39:53 > 0:39:54Fantastic.
0:40:05 > 0:40:07Aki, what are you going to do with those brambly apples?
0:40:07 > 0:40:10I was going to do a tarte tatin until five seconds ago
0:40:10 > 0:40:13when I change my mind, because I've never made it before.
0:40:13 > 0:40:15So, what are you going to do now?
0:40:15 > 0:40:19Some hazelnut toffee brownies with some caramelised apples,
0:40:19 > 0:40:21with spiced custard, as well.
0:40:21 > 0:40:24- All right, all right. - Thank you. Thank you.
0:40:24 > 0:40:26What are you giving them, Eamonn?
0:40:26 > 0:40:29Calvados caramelised apples with those lovely berries.
0:40:29 > 0:40:34I'm hopefully going to find a little bit of booze to put them just to give them a bit of zing.
0:40:34 > 0:40:35You're both doing an apple dessert.
0:40:37 > 0:40:40I'll ditch the apples and spiced custard.
0:40:40 > 0:40:42I thought were doing a chocolate brownie.
0:40:42 > 0:40:44I was, but with caramelised apples
0:40:44 > 0:40:47- and spiced custard, which is the same as you.- Right.
0:40:47 > 0:40:50So, I'm going to ditch the apples, ditch the custard,
0:40:50 > 0:40:55keep the brownie, and I'll think of something else to go with the brownie.
0:40:55 > 0:40:58You're changing your mind, again. You're staying with the apples.
0:40:58 > 0:41:01- Yep.- Thank you.- You sure? - I'm absolutely sure.
0:41:05 > 0:41:07Eamonn's nicked all the good ingredients.
0:41:07 > 0:41:11But everyone loves a bit of chocolate, don't they? And toffee.
0:41:11 > 0:41:13So, I'm pretty confident.
0:41:13 > 0:41:16I don't mean to scare you, but two hours to lunchtime.
0:41:18 > 0:41:23Shelina's now decided to sear and roast the venison.
0:41:23 > 0:41:27And serve it with a foraged sloe berry jus.
0:41:29 > 0:41:33I've never used sloe berries. I've never cooked this particular cut of venison.
0:41:33 > 0:41:38It's all very new, so I'm going to have to be quite instinctual. I need to make the jus now,
0:41:38 > 0:41:40so, I'm just letting it boil.
0:41:48 > 0:41:51Andrew, are you about to fill the barn full of smoke?
0:41:51 > 0:41:53Potentially, yes.
0:41:53 > 0:41:56I'm going to try not to. I'm smoking the fish.
0:42:02 > 0:42:07I only learnt to smoke a fish this summer, so I've put one in to experiment.
0:42:07 > 0:42:10See how it goes. Taste it, and then I can do the rest, hopefully.
0:42:10 > 0:42:14I'm concerned about that smoked fish.
0:42:14 > 0:42:16If they're not cooked all the way through,
0:42:16 > 0:42:20then you end up with this very, very harsh outer, which tastes like acrid smoke.
0:42:20 > 0:42:23But, I'll tell you what, if Andrew pulls it off, fantastic.
0:42:31 > 0:42:36Eamonn's caramelising the apples in Calvados,
0:42:36 > 0:42:39which he'll be serving on pain perdu, or French toast.
0:42:41 > 0:42:44I need to make it look pretty. That slop on the plate, last time.
0:42:44 > 0:42:49This just needs to look pretty, pretty, pretty. I'm hoping it will.
0:42:49 > 0:42:53The idea of using those wild berries really enthuses me.
0:42:53 > 0:42:56I want to try and get a really nice, delicate-looking dish,
0:42:56 > 0:42:58but with little...pings of flavour.
0:43:00 > 0:43:03Guys, can you start talking to each other about equipment?
0:43:03 > 0:43:06The oven's going to be used by everybody.
0:43:06 > 0:43:09You need to make sure you get your food through to service.
0:43:09 > 0:43:13Can I use an oven? At 180 for half an hour?
0:43:13 > 0:43:15- Yeah.- OK.
0:43:15 > 0:43:17Say, "I need the oven. I need it 30 minutes.
0:43:17 > 0:43:21"I'm going to have it on 180. You guys have bagsed all this.
0:43:21 > 0:43:25"I have to do dessert. Changed my mind three times." Assert yourself. Come on.
0:43:25 > 0:43:29I'm going to use the oven. How do you use the oven?
0:43:29 > 0:43:31I'm already using the oven, Aki.
0:43:38 > 0:43:41Aki has now changed her mind so many times,
0:43:41 > 0:43:44I'm concerned about if she's going to complete the task.
0:43:44 > 0:43:48It was going to be a tarte tatin, then it was going to be a chocolate brownie.
0:43:48 > 0:43:53Aki, it's got to be something, and it's got to be something pretty quickly.
0:43:54 > 0:43:56What exactly is your dish now, Aki?
0:43:56 > 0:44:01It's toffee and hazelnut brownies, with some brown-sugar custard,
0:44:01 > 0:44:05and, if I have time, I'll do some ginger-stuffed eggs.
0:44:25 > 0:44:27Aki, you looking like that,
0:44:27 > 0:44:29and people come in for lunch,
0:44:29 > 0:44:31it's embarrassing.
0:44:31 > 0:44:36- Promise me, from now on you work cleanly, please.- Yes, John.
0:44:36 > 0:44:38Start thinking about service, guys.
0:44:43 > 0:44:48With lunch approaching, Simon's guests begin to arrive -
0:44:48 > 0:44:54the local farmers, artisan food producers, and gamekeepers.
0:44:59 > 0:45:03I really hope the contestants do a great job today.
0:45:03 > 0:45:07I put my neck on the line, really, here. Erm, I know these producers.
0:45:07 > 0:45:09They're really passionate about their products.
0:45:09 > 0:45:11I want to see them used in the right way.
0:45:11 > 0:45:14So, I just hope to God they do the business for me.
0:45:20 > 0:45:22Whenever I go up to a restaurant,
0:45:22 > 0:45:24if it's game on the menu,
0:45:24 > 0:45:27that's what I'll always go for, because they're so natural,
0:45:27 > 0:45:28really lovely, rich food.
0:45:28 > 0:45:32I'd like it to be a rare exemplar of everything,
0:45:32 > 0:45:34the best we can produce, here.
0:45:34 > 0:45:38And that is game, meat and local vegetables.
0:45:45 > 0:45:4725 minutes, guys. Actually, less than 25 minutes.
0:45:47 > 0:45:50Almost 20 minutes, guys. And that's it.
0:45:50 > 0:45:53- That's meant to be 120?- Sorry? - You got the oven at 120.
0:45:53 > 0:45:56No, it's supposed to be 180. Who changed the oven?
0:45:59 > 0:46:01OK, who put the oven at 120?
0:46:01 > 0:46:04Who put the oven at 120?
0:46:04 > 0:46:07- We need to work this out? - I'm not using the oven, darling.
0:46:07 > 0:46:09Eamonn?
0:46:13 > 0:46:15Well, I put it at 180, whoever did that.
0:46:15 > 0:46:17It was you, wasn't it? Sabotage.
0:46:17 > 0:46:19I've been at it all week.
0:46:25 > 0:46:30It seems a little bit underdone, maybe because of the oven temperature.
0:46:30 > 0:46:32I'm going to put it in for another ten.
0:46:32 > 0:46:37Can I get everyone's attention for just a minute, importantly?
0:46:37 > 0:46:41You're going to have to get those bains-marie on. You're going to...
0:46:41 > 0:46:43Where are you serving the food, to warm up? OK?
0:46:43 > 0:46:45How's everyone serving their food?
0:46:45 > 0:46:48I'm going to serve the lamb,
0:46:48 > 0:46:52- come up and then serve.... - Your vegetables.- Yes. - How much will you need?- Not much.
0:46:52 > 0:46:55I just need a thing to keep it warm.
0:46:55 > 0:46:58Guys, you've got ten minutes to have your food up, please. Just ten minutes.
0:46:58 > 0:47:00Let's crack on.
0:47:06 > 0:47:11- You need to be carving your meat. - Right, this is my carving space, guys. OK?
0:47:14 > 0:47:17We've got a little crowd of ruddy-faced farmers gathering.
0:47:17 > 0:47:20And they look pretty hungry to me.
0:47:25 > 0:47:29Are you going to be really ready in six or seven minutes?
0:47:29 > 0:47:32All I've got to do is put these in the oven. These are done.
0:47:35 > 0:47:38Has everyone got their food on the pass or do they need help?
0:47:41 > 0:47:44- Is it cooked?- It's cooked. They just need to set for a little bit, so.
0:47:49 > 0:47:50How we doing?
0:47:50 > 0:47:52I've got sauce, here. Which is here.
0:47:52 > 0:47:53Ready to go.
0:48:00 > 0:48:04You got about two minutes. We need a complete table buffet.
0:48:11 > 0:48:15- Everything ready for service? - Everything ready.
0:48:35 > 0:48:38I've got a herb-crusted rack of lamb on roasted parsnips
0:48:38 > 0:48:42with some pickled onions and a mint jus.
0:48:42 > 0:48:45If anyone would like smoked herring, please come up.
0:48:47 > 0:48:49This is partridge on puy lentils.
0:48:50 > 0:48:54Jay has pan-fried the estate partridge
0:48:54 > 0:48:57and served it with puy lentils and a mirepoix.
0:48:57 > 0:48:59There you go, sir. Enjoy your dish.
0:49:06 > 0:49:09This is the part that you dread. You're waiting for the feedback, now.
0:49:09 > 0:49:11But, hopefully, I did good for them.
0:49:12 > 0:49:16The partridge and lentils is really, really tasty. Really nice bird.
0:49:16 > 0:49:21Really well seasoned. Really goes well with the lentils. Quite impressed with that one.
0:49:21 > 0:49:23I had to try the partridge.
0:49:23 > 0:49:26It looked as if it has been cooked different to how I'm used to.
0:49:26 > 0:49:28But, I must say, it's really, really tasty.
0:49:28 > 0:49:31It's got quite a subtle taste, partridge, I think,
0:49:31 > 0:49:34and therefore could easily be overwhelmed.
0:49:35 > 0:49:36Got it right.
0:49:38 > 0:49:40Beautifully cooked piece of partridge.
0:49:40 > 0:49:45Crispy on the outside, really well seasoned, it is really, really delicious.
0:49:45 > 0:49:49Jay has taken good local produce and he's made a very good dish from it.
0:49:49 > 0:49:52That's what we wanted from him. Well done.
0:49:53 > 0:49:56Shelina has cooked the venison
0:49:56 > 0:49:58with braised red cabbage
0:49:58 > 0:50:03and parsnips, and served it with a foraged sloe sauce.
0:50:03 > 0:50:07Everyone wanted the venison. They were just queuing up by me.
0:50:07 > 0:50:10So, I'm really happy. Obviously, it looked pretty and attractive.
0:50:10 > 0:50:13We'll see what the verdicts are in a minute.
0:50:16 > 0:50:20The venison is really, really nice. Impressed with the seasoning.
0:50:20 > 0:50:22The sauce complements the venison well.
0:50:22 > 0:50:24Cuts through the venison quite nicely.
0:50:24 > 0:50:27So, on the whole, a good, well-executed dish, as well.
0:50:27 > 0:50:29It's divine. It's cooked beautifully.
0:50:29 > 0:50:32I love to see local produce combined in such a way.
0:50:32 > 0:50:33It's fantastic.
0:50:35 > 0:50:37Beautiful. Beautiful plate of food.
0:50:37 > 0:50:39And it looks nice, as well.
0:50:40 > 0:50:42The layers of flavour are quite extraordinary.
0:50:42 > 0:50:44Very woody, rich venison flavour.
0:50:44 > 0:50:48Sweet parsnips, the crunch of that cabbage.
0:50:48 > 0:50:52The venison is cooked really well, but the flavour of those sloes through that cabbage and that sauce
0:50:52 > 0:50:56is almost magnificent. I've got to say, well done, Shelina.
0:50:59 > 0:51:02Andrew's dish is hay-and-herb-smoked herring,
0:51:02 > 0:51:04with clams and shrimps,
0:51:04 > 0:51:08served with the rosemary mash and sea vegetables.
0:51:08 > 0:51:10I only sold one portion of hay-smoked herring,
0:51:10 > 0:51:12and that was to the chef, Simon.
0:51:12 > 0:51:14You know, there's only 20 people there,
0:51:14 > 0:51:17and I think meat's always a popular choice.
0:51:19 > 0:51:21I went for the hay-smoked herring because
0:51:21 > 0:51:24we do quite a lot of a hay-smoked cookery ourselves.
0:51:24 > 0:51:28Really tasty. Seasoned well. Good balance. Very nice.
0:51:28 > 0:51:30For me, this herring, this smoked herring with potatoes
0:51:30 > 0:51:34and sea vegetables, the celery, the shrimps, and clams, is absolutely delicious.
0:51:34 > 0:51:37I was really worried. I thought he'd attempted too much.
0:51:37 > 0:51:42I thought he was going to put lots of things that were unnecessary on his plate.
0:51:42 > 0:51:43But today, he's nailed it.
0:51:43 > 0:51:49Tom has made pine-nut-crusted rack of lamb with parsnips
0:51:49 > 0:51:52and pickled red onions, served with a mint jus.
0:51:56 > 0:52:00My style of plating up, I'd like to spend a little bit more time.
0:52:00 > 0:52:02But, yeah, I'm happy with what I've done.
0:52:02 > 0:52:07Lamb, really, really tasty. It's a prime ingredient.
0:52:07 > 0:52:10And, you know, he's treated it quite well, so, very tasty.
0:52:10 > 0:52:15Absolutely beautiful. It's cooked beautifully. The crust is delicious.
0:52:15 > 0:52:18The parsnips complemented perfectly. The only thing is, the onions,
0:52:18 > 0:52:22slightly undercooked for me. Apart from that, absolutely fabulous.
0:52:22 > 0:52:27I think the empty plate speaks for itself, really. It was beautiful.
0:52:27 > 0:52:30I like the crust on the lamb, and I particularly liked the onion.
0:52:30 > 0:52:32It was really, really nice.
0:52:32 > 0:52:36The lamb's cooked nicely, but I don't like this pine-nut crust.
0:52:36 > 0:52:38It makes it almost sweet.
0:52:38 > 0:52:41It's not a particularly inspiring dish.
0:52:41 > 0:52:44I actually disagree. I quite like it.
0:52:44 > 0:52:48I like the smokiness of the lamb, and the sweetness of the parsnips,
0:52:48 > 0:52:52and the real, sort of, strength of the onion. I think it's a good dish.
0:52:52 > 0:52:54Sticky toffee hazelnut brownie.
0:52:57 > 0:53:01With the main courses over, it's now up to Eamonn
0:53:01 > 0:53:05and Aki to impress with their desserts.
0:53:07 > 0:53:11Aki has cooked chocolate toffee brownie with hazelnuts,
0:53:11 > 0:53:15and ginger-stuffed dates dipped in white chocolate,
0:53:15 > 0:53:17served with a caramel custard.
0:53:17 > 0:53:21I'm not really happy, actually. I wanted the brownies to set a little bit more,
0:53:21 > 0:53:25and I was really furious that my oven temperature was
0:53:25 > 0:53:27turned down with no-one telling me.
0:53:27 > 0:53:31They taste really nice, so hopefully it's going to be OK.
0:53:37 > 0:53:41Chocolate brownie, for me, is a little bit undercooked.
0:53:41 > 0:53:42It's a bit gooey.
0:53:42 > 0:53:46Would have liked a better consistency with the brownie,
0:53:46 > 0:53:47It was a bit too mushy.
0:53:47 > 0:53:49It was disappointing, I'm afraid.
0:53:49 > 0:53:52I couldn't taste the caramel custard very much in it.
0:53:52 > 0:53:54I thought it was more custardy than caramel.
0:53:54 > 0:53:57But it was still very nice and I enjoyed the dish.
0:53:57 > 0:54:01It tastes absolutely fine, because it's chocolate and it's sweet.
0:54:01 > 0:54:04It's not too sweet. It's creamy, sticky.
0:54:04 > 0:54:07But there's no texture at all. That brownie should be a little firmer.
0:54:07 > 0:54:11It doesn't work. And, considering the mess she was working in,
0:54:11 > 0:54:12I'm not surprised it doesn't work.
0:54:17 > 0:54:21Eamonn's dish is caramelised apple slices with foraged blackberries
0:54:21 > 0:54:22soaked in Madeira
0:54:22 > 0:54:26on pain perdu with custard and blackberry sauce.
0:54:28 > 0:54:29Looks gorgeous.
0:54:29 > 0:54:31I'm confident they'll like it. What's not to like?
0:54:31 > 0:54:34Apples, custard, sauce.
0:54:34 > 0:54:37I'd like it.
0:54:42 > 0:54:44I like the use of the blackberries,
0:54:44 > 0:54:48the spiced fruits, and the lovely pain perdu on the base,
0:54:48 > 0:54:54- which is really, really tasty. - I'd give it a 9.99 out of 10.
0:54:54 > 0:54:57There isn't any more, is there?
0:54:57 > 0:55:02Eamonn's made really good use of these ingredients. Some really clever flavourings.
0:55:02 > 0:55:05It's a good-looking dish. It's well cooked.
0:55:05 > 0:55:08It's got a real depth of flavour coming from that alcohol.
0:55:08 > 0:55:10It's far better than I expected it to be.
0:55:20 > 0:55:23On behalf of everyone here,
0:55:23 > 0:55:24I'd like to thank you.
0:55:24 > 0:55:27That was a very good meal.
0:55:27 > 0:55:31And the main thing was you treated our local ingredients with respect.
0:55:31 > 0:55:34And you should be saluted. Thank you very much.
0:55:34 > 0:55:36APPLAUSE
0:55:36 > 0:55:39MUSIC: "Paradise" by Coldplay
0:55:43 > 0:55:48I can't believe we've just had food as good as that in a barn in Cumbria.
0:55:48 > 0:55:50That was fantastic.
0:55:50 > 0:55:53This country has something to celebrate, and today we proved that.
0:55:55 > 0:55:58This whole experience has shown me
0:55:58 > 0:56:02to respect my ingredients a lot more than I probably have in the past.
0:56:02 > 0:56:06Today was a fantastic day. It's an experience I'll never forget.
0:56:06 > 0:56:10And I hope I bring those influences into my cooking, as well.
0:56:10 > 0:56:14As it stands, I'm quite happy. I think I pushed myself.
0:56:14 > 0:56:16I think I've done myself proud.
0:56:16 > 0:56:20Aki's dessert didn't quite work today, nor, in my mind,
0:56:20 > 0:56:23did it celebrate the Great British larder.
0:56:23 > 0:56:25Aki wasn't in control.
0:56:25 > 0:56:28I'm not particularly proud of what I did today.
0:56:30 > 0:56:33But I am looking forward to going back and using the inspiration
0:56:33 > 0:56:37and ideas I've learned through this experience.
0:56:37 > 0:56:40Andrew and Eamonn came back in the game,
0:56:40 > 0:56:41and they're back in the competition.
0:56:41 > 0:56:45I had a lot to prove to all sorts of people today.
0:56:45 > 0:56:46Most of all, myself,
0:56:46 > 0:56:49but confidence levels are right back to where they should be.
0:56:50 > 0:56:52I wanted to show John, Gregg,
0:56:52 > 0:56:55and Simon that I can take nice British ingredients,
0:56:55 > 0:56:59cook them simply, do them justice, and I think I did that today.
0:57:02 > 0:57:05We are going to have to lose one of these contestants soon.
0:57:05 > 0:57:07And, it's going to be really hard.
0:57:07 > 0:57:10I think, today, they surpassed my expectations and yours.
0:57:18 > 0:57:19Next week...
0:57:21 > 0:57:26..the contestants enter the world of fine dining
0:57:26 > 0:57:30at one of the world's most iconic legal institutions.
0:57:30 > 0:57:33Masters of the bench, dinner is served.
0:57:34 > 0:57:37If you put that in the glasses and it doesn't set,
0:57:37 > 0:57:38it really is a disaster.
0:57:40 > 0:57:45And Michelle Roux Jr pushes their creativity to the limit.
0:57:46 > 0:57:50That's cooking from a professional chef, not an amateur chef.
0:57:52 > 0:57:55Some of these guys are pushing it.
0:58:18 > 0:58:20Subtitles by Red Bee Media Ltd