0:00:04 > 0:00:08Just six talented cooks are left in the MasterChef competition.
0:00:10 > 0:00:15They've survived some tough tests to get this far.
0:00:15 > 0:00:17It's supposed to be 180. Who changed the oven?
0:00:19 > 0:00:23Tonight, the battle continues
0:00:23 > 0:00:27as the contestants enter the world of fine dining...
0:00:27 > 0:00:30Masters of the Bench, dinner is served.
0:00:30 > 0:00:35If you put that in the glasses and it doesn't set, it really is a disaster.
0:00:37 > 0:00:43..and cook for culinary legend Michel Roux Jr.
0:00:43 > 0:00:47Today is all about achieving perfection on a plate.
0:00:50 > 0:00:54There's no point coming in here and not impressing. You've got to come in and give it your all.
0:00:54 > 0:00:59I just don't want to let go at this stage because I've devoted so much to it.
0:00:59 > 0:01:01I want this dream to carry on.
0:01:01 > 0:01:03It's absolutely critical that I impress today
0:01:03 > 0:01:06because one person is leaving and I don't want it to be me.
0:01:17 > 0:01:22Middle Temple. One of the four Inns of Court
0:01:22 > 0:01:25that form the backbone of the British legal system.
0:01:26 > 0:01:31Since the 15th century, all barristers have had to train at one of these Inns
0:01:31 > 0:01:33before they can practise.
0:01:35 > 0:01:41At the centre of the Middle Temple is its 450-year-old hall,
0:01:41 > 0:01:46and a tradition of formal dinners held regularly
0:01:46 > 0:01:49to exchange knowledge between barristers and students.
0:01:59 > 0:02:04Welcome to the Honourable Society of the Middle Temple.
0:02:04 > 0:02:09Previous members have included Sir Francis Drake,
0:02:09 > 0:02:12Sir Walter Raleigh, Charles Dickens.
0:02:12 > 0:02:15Get some sense of the history and tradition.
0:02:15 > 0:02:18Tonight, your task is mammoth.
0:02:18 > 0:02:24Your job is to cook an elegant dinner for 230 barristers,
0:02:24 > 0:02:29including two Supreme Court judges, three Lord Justices,
0:02:29 > 0:02:33four High Court judges and 26 QCs.
0:02:35 > 0:02:38Guys, it has to be perfect.
0:02:45 > 0:02:48230 plates of perfection.
0:02:48 > 0:02:50Yeah, challenging.
0:02:52 > 0:02:57This has got to be the toughest, high-pressured thing that I've ever done.
0:02:58 > 0:03:01It's like doing a parachute jump or something.
0:03:01 > 0:03:03We've tested our six in many ways before
0:03:03 > 0:03:07but this really is a combination of everything they've learnt so far.
0:03:07 > 0:03:09Finesse today has to be key.
0:03:13 > 0:03:18230 plates of exquisite, posh food.
0:03:18 > 0:03:22It would be bad enough doing 230 shepherd's pies and trifles.
0:03:26 > 0:03:31To get the job done, the contestants will work in pairs
0:03:31 > 0:03:34and need a marathon eight hours' preparation.
0:03:36 > 0:03:41We've got a lot of work to do. Eight hours is a long time for yourselves. Not for me.
0:03:41 > 0:03:44Let's go and get started.
0:03:44 > 0:03:47Aki and Eamonn are on the starter -
0:03:47 > 0:03:50a fillet of sole rolled and filled with smoked salmon
0:03:50 > 0:03:53and a fish and tarragon mousseline,
0:03:53 > 0:03:57served with a champagne truffle veloute.
0:03:57 > 0:04:00It sounds divine. There's a lot of components to the dish
0:04:00 > 0:04:03so there's quite a lot to think about,
0:04:03 > 0:04:06especially when we're doing 200 and I don't know how many.
0:04:08 > 0:04:10It was meant to be 220 but they've just sprung on us -
0:04:10 > 0:04:13this is another thing with banquets - it's now gone up to about 280.
0:04:13 > 0:04:17Welcome to the world of banqueting.
0:04:17 > 0:04:19I've cooked Dover sole before.
0:04:19 > 0:04:23Certainly haven't done 230, 40, 50, 60, 70 - whatever it is.
0:04:23 > 0:04:27How many have I done so far? I think I've done five.
0:04:27 > 0:04:32- Are we neat and clean today, Aki? - Yes, John.- Good.
0:04:33 > 0:04:35Tom and Andrew are on the main -
0:04:35 > 0:04:41a tournedos of beef with confit of oxtail, potato amandine
0:04:41 > 0:04:43and a vegetable parcel.
0:04:43 > 0:04:49- How many dishes will you be sending out at a time? Is it just constant get them out, get them out?- Yeah.
0:04:50 > 0:04:54Put it on, put it on. That's the way!
0:04:54 > 0:04:58First, they cook the oxtail with celery, carrot and onion
0:04:58 > 0:05:01for the confit that will top their beef fillet.
0:05:01 > 0:05:05- It will take four to five hours to get into a nice confit.- OK.- OK?
0:05:06 > 0:05:12Then they make a start prepping 140 kilos of potatoes.
0:05:12 > 0:05:16How have you decided to split the labour?
0:05:16 > 0:05:19With each task taking so long, it's a case of both of us
0:05:19 > 0:05:22just jump on, get one thing done and move on to the next thing.
0:05:22 > 0:05:26Are you actually confident you'll get all this done or have you just got your head down and hoping?
0:05:26 > 0:05:29- I'm confident. - We're going to get it done.
0:05:29 > 0:05:3140 minutes in, you're both grinning.
0:05:31 > 0:05:34Let's see if that grin's still on your face come six o'clock.
0:05:36 > 0:05:39You've now got the hardest job of the lot.
0:05:39 > 0:05:42You've got three desserts to make on one plate.
0:05:42 > 0:05:46Shelina and Jay's pudding is a chocolate and orange liqueur mousse,
0:05:46 > 0:05:50spiced pear and a tropical fruit brulee.
0:05:51 > 0:05:55I'm chopping a field of mangoes.
0:05:55 > 0:05:59The pears are poached in a mixture of port, spices and citrus fruits.
0:06:01 > 0:06:02That smells like Christmas.
0:06:05 > 0:06:09- How heavy is this? Whoa! - Leave it for me.
0:06:11 > 0:06:13No.
0:06:13 > 0:06:15As always, timings, with these tasks,
0:06:15 > 0:06:20you're always looking at the clock, looking at the clock, you know what they mean?
0:06:20 > 0:06:24Believe me, you think, "Don't worry about it, got a bit of time."
0:06:24 > 0:06:25That clock goes quick.
0:06:25 > 0:06:28Right, have a listen in, boys and girls.
0:06:28 > 0:06:31You've got about six hours to go. Hope you're all on track.
0:06:38 > 0:06:42With the fish filleted, Aki can make a start on the fish stock
0:06:42 > 0:06:46that forms the base of the champagne veloute.
0:06:46 > 0:06:49This is a marathon, but I'm sprinting it.
0:06:49 > 0:06:52I'm going to keep sprinting my marathon.
0:06:56 > 0:06:59I mean, whatever it was I just boiled potatoes in,
0:06:59 > 0:07:03it is half the size of my bath. I've never seen anything like it.
0:07:03 > 0:07:06The potatoes are ready for mashing.
0:07:06 > 0:07:09Now Tom and Andrew can start on their veg prep -
0:07:09 > 0:07:12peeling and chopping 40 kilos of carrots...
0:07:12 > 0:07:15Potatoes out. You've got asparagus to do now.
0:07:15 > 0:07:18..35 kilos of asparagus...
0:07:20 > 0:07:22..and 30 kilos of shallots.
0:07:22 > 0:07:27At least three per person so...700.
0:07:27 > 0:07:30I've done two in the time I was talking to you,
0:07:30 > 0:07:33so about 10, 15 seconds each?
0:07:33 > 0:07:35It's a lot of time, yeah.
0:07:41 > 0:07:43I don't want to worry about anything at the moment.
0:07:43 > 0:07:48I've decided to be calm today. Calm, stress-free.
0:07:48 > 0:07:51Ah! I knew that was going to happen.
0:07:56 > 0:07:59Shelina and Jay are on track
0:07:59 > 0:08:05and are getting their 280 individual creme brulees ready for the oven.
0:08:06 > 0:08:07You know what?
0:08:07 > 0:08:12I don't mind the mass element, it's the fine bit that I'm not so good at.
0:08:13 > 0:08:16I don't have a steady hand so this is why it's a little bit tricky.
0:08:16 > 0:08:21You've got a steady man with you, that's what it is, darling.
0:08:23 > 0:08:27- Go. Go.- Careful. - Nice and steady.- Gosh.
0:08:27 > 0:08:29Up a bit, Jay.
0:08:31 > 0:08:35- Go back, go back.- It's jammed now. It's jammed.- Is it going in?
0:08:35 > 0:08:37- It's OK.- Yeah? OK.
0:08:39 > 0:08:42OK, let's get out of here.
0:08:51 > 0:08:56Formal dinner at Middle Temple dates back to the 16th century
0:08:56 > 0:09:00when Queen Elizabeth I donated the 29-foot table
0:09:00 > 0:09:03that forms the centrepiece of the hall.
0:09:04 > 0:09:09It was here that barristers would pass on their practices and procedures.
0:09:09 > 0:09:13Today, to be called to the Bar,
0:09:13 > 0:09:19pupils must attend 12 qualifying discussions, many of which occur across the dinner table.
0:09:21 > 0:09:22We have high expectations.
0:09:22 > 0:09:26We have a wonderful kitchen, we have a very good wine cellar
0:09:26 > 0:09:28and these meals are important to all of us.
0:09:33 > 0:09:35We have a history of making sure
0:09:35 > 0:09:38that everything is spot on every time and have done for centuries.
0:09:40 > 0:09:45If the food is not up to scratch, I think the people who will be dining here this evening
0:09:45 > 0:09:47will be quite willing to give a frank opinion.
0:09:55 > 0:09:59There are less than four hours until service.
0:09:59 > 0:10:03Aki starts filling the sole with a layer of smoked salmon
0:10:03 > 0:10:06and the tarragon and fish mousse...
0:10:09 > 0:10:12..while Eamonn rolls them into a roulade.
0:10:14 > 0:10:17- I reckon we're- sole-mates- for today. - Exactly!
0:10:17 > 0:10:23How do you feel about 280 perfectly-cooked paupiettes of fish
0:10:23 > 0:10:25being served all at the same time?
0:10:25 > 0:10:28Right now, a little terrified, John, to be honest with you.
0:10:30 > 0:10:34You're putting your elbow into the mousse, Aki.
0:10:34 > 0:10:36Come here, sweetheart, come here.
0:10:36 > 0:10:38- You are mucky again, aren't you?- Oh!
0:10:38 > 0:10:40You can't help yourself.
0:10:45 > 0:10:50Across the kitchen, Andrew and Tom are still peeling their veg.
0:10:50 > 0:10:56I've been peeling shallots for an hour and that's all I've got. We've got another one of these.
0:10:56 > 0:10:59Everything we do, we've got to make 280 portions.
0:10:59 > 0:11:02Even if you do, like, three a minute, we're not going to get it done.
0:11:02 > 0:11:06- That's no good. Take that off. Take that off.- Yeah.
0:11:07 > 0:11:09So that's set me back already.
0:11:09 > 0:11:11That takes, you know, a couple of seconds, each one.
0:11:11 > 0:11:15And when you're doing 600 of them, that's a lot of minutes.
0:11:15 > 0:11:19- Come on, lads, it's getting tight. I know you've got a lot to do.- Yeah.
0:11:19 > 0:11:21The problem with Andrew and Tom is, in my opinion,
0:11:21 > 0:11:23they're not getting stuck in.
0:11:23 > 0:11:26They need to put their heads down and absolutely graft, really move.
0:11:26 > 0:11:30OK, you need to do 600. Then do them really fast.
0:11:30 > 0:11:33Don't do them like you're at home peeling an onion!
0:11:33 > 0:11:35Get on with it, boys. Get on with it.
0:11:38 > 0:11:42There's just over three hours until service.
0:11:43 > 0:11:46Shelina and Jay's pears are poached...
0:11:48 > 0:11:52..and Aki and Eamonn's teamwork is paying off.
0:11:53 > 0:11:55Their fish course is prepped,
0:11:55 > 0:11:59except for the pastry fleurons that will garnish the dish.
0:12:01 > 0:12:02Egg them up.
0:12:07 > 0:12:12- Different sizes, different shapes. Some are getting very small.- Yeah.
0:12:13 > 0:12:15These ones are good.
0:12:15 > 0:12:18- Oh! - JAY LAUGHS
0:12:18 > 0:12:21With their veg finally peeled,
0:12:21 > 0:12:26Andrew and Tom can now move on to rolling 280 individual vegetable parcels.
0:12:26 > 0:12:29Yeah, I am worried,
0:12:29 > 0:12:34cos we've got three hours to go and we've only done 20 vegetable parcels.
0:12:34 > 0:12:38The simple fact is, you're going to have to start to work like in a professional kitchen
0:12:38 > 0:12:41rather than actually just doing one plate of food.
0:12:41 > 0:12:45- Next one you roll, leave it on the bench, don't move it.- Yeah.- OK?
0:12:45 > 0:12:49Tight, pull it back. Leave it on the bench. OK?
0:12:49 > 0:12:54Go again. Roll the whole lot and then tray, one, two, three, four, five, six.
0:12:54 > 0:12:57Suddenly you've got a system going. OK? Push, push, push, guys.
0:12:59 > 0:13:03It's very obvious that Tom and Andrew are in the caca -
0:13:03 > 0:13:07culinary expression meaning not doing very well,
0:13:07 > 0:13:10not really keeping up, probably not going to be on time for dinner.
0:13:10 > 0:13:13We still got everything to do.
0:13:13 > 0:13:15We need to get the sauce reducing down more,
0:13:15 > 0:13:20we need to finish the oxtail, Tom's still working on these vegetables.
0:13:20 > 0:13:22Nothing is finished yet.
0:13:22 > 0:13:26Those main course boys need either a big hug or a kick up the bottom.
0:13:26 > 0:13:29I'm going to figure out which one and deliver it.
0:13:29 > 0:13:32The fact is, we're not going to get it out without some help?
0:13:32 > 0:13:33- Is that right?- Yeah.
0:13:33 > 0:13:38Don't worry, it's only the leading law brains of the country. We'll be all right.
0:13:38 > 0:13:41- What's next, chef? - Next is pomme amandine.
0:13:41 > 0:13:44- What's that?- Pomme amandine. Wh...?
0:13:46 > 0:13:48With Tom and Andrew so far behind,
0:13:48 > 0:13:53the chef calls Eamonn and Aki to help prepare their amandine potatoes.
0:13:53 > 0:13:57Well, if we're here twiddling our thumbs waiting for something to cook,
0:13:57 > 0:14:00we may as well be getting on with something. Simple as that.
0:14:00 > 0:14:05- How do you feel about all the lumps in it?- I'll be honest with you, I haven't come across any lumps yet.
0:14:05 > 0:14:09- That's definitely a lump.- Yeah. Lots of them.- You're joking?
0:14:09 > 0:14:12I don't want it to be lumpy so through a ricer it goes.
0:14:14 > 0:14:17This is going to take like an hour.
0:14:17 > 0:14:20Well, it's an hour we haven't got, so let's get going.
0:14:24 > 0:14:26Ah, this is going to take for ever.
0:14:26 > 0:14:29The guys on the starters, Eamonn and Aki,
0:14:29 > 0:14:32I know you're helping out, please keep your eyes on the prize.
0:14:32 > 0:14:36Don't help out so much that you actually let yourselves down.
0:14:39 > 0:14:45I feel like a little ant climbing up a Mount Everest of potatoes.
0:14:50 > 0:14:54- Take them out, chef.- Yeah, let's just make sure...- They're lovely.
0:14:54 > 0:14:57- I'm impressed. Well done.- Thanks, chef.
0:14:58 > 0:15:01The creme brulees are set.
0:15:01 > 0:15:04Shelina now turns her attention to the third dessert -
0:15:04 > 0:15:06the chocolate mousse.
0:15:06 > 0:15:10She starts by making an egg custard sabayon,
0:15:10 > 0:15:14which will be mixed with chocolate and egg whites to make the mousse.
0:15:14 > 0:15:16If there's not enough air in it,
0:15:16 > 0:15:20it's going to end up being some dense lump of chocolate, so this bit is crucial.
0:15:20 > 0:15:23Actually, to be fair, all of it is really crucial for a mousse.
0:15:23 > 0:15:25I think every single stage means something.
0:15:38 > 0:15:42It's really quite thick, actually. I don't know if this feels right.
0:15:44 > 0:15:49This isn't right. It's gone really hard on me. That's not right, is it?
0:15:51 > 0:15:55- It's solidified. - Can I salvage it at all?
0:15:58 > 0:16:00No, it's gone.
0:16:03 > 0:16:08- Do you know what you've done wrong? - The chocolate cooled down. - Wrong.- Oh.
0:16:08 > 0:16:12Your sugar's not cooked out in your sabayon. Your sabayon's not cooked out enough.
0:16:12 > 0:16:16If it's not cooked out enough, what happens is you have raw alcohol hitting chocolate
0:16:16 > 0:16:19and that makes the whole thing go solid.
0:16:21 > 0:16:24You're going to add in some double cream.
0:16:24 > 0:16:27- That will get that chocolate moving again.- Yeah.
0:16:30 > 0:16:32I've got to somehow get a chocolate mousse.
0:16:32 > 0:16:37I've got no more chocolate in the building, so this has got to work.
0:16:37 > 0:16:41Toes, legs, everything crossed.
0:16:43 > 0:16:47This doesn't look like it's going to turn into a mousse.
0:16:47 > 0:16:48It looks like soup.
0:16:53 > 0:16:56Stop for a sec. Stop.
0:16:56 > 0:17:00You've got to be confident this is going to set.
0:17:00 > 0:17:01Put some in a small tray,
0:17:01 > 0:17:04put it in the blast chiller before you put all of it in the glasses.
0:17:04 > 0:17:10Cos if you put that in the glasses and it doesn't set, it really is a disaster.
0:17:11 > 0:17:15- That's the height.- Yeah.- We'll just double check using that, then.
0:17:15 > 0:17:19- Is it going to set? - We've got to find out now.- OK.
0:17:19 > 0:17:21How long do we wait?
0:17:23 > 0:17:26Five minutes. It's all right.
0:17:26 > 0:17:28Jay and Shelina may have to have a rethink here.
0:17:28 > 0:17:33We're going to say to our legal minds that we're giving them a slimming dessert.
0:17:33 > 0:17:37"We've taken the chocolate off, we're worried about your health, have a pear."
0:17:41 > 0:17:43It's seven o'clock.
0:17:48 > 0:17:53Before dining, the barristers must put on the gowns worn in court.
0:18:02 > 0:18:08Master Treasurer, Masters of the Bench, dinner is served.
0:18:20 > 0:18:23Go, go, go. Next one, next one.
0:18:23 > 0:18:29Aki and Eamonn now have minutes to get their sole and the samphire steamed before service.
0:18:29 > 0:18:31Agh! That's how I feel right now.
0:18:34 > 0:18:38We are behind schedule. We need to make a move, please.
0:18:38 > 0:18:41- Do you want the starter people upstairs now?- Move the tray.
0:18:41 > 0:18:43We go upstairs, yeah?
0:18:44 > 0:18:46- All right?- Yeah, we're OK.
0:18:48 > 0:18:52A temporary plating station has been set up next to the dining hall
0:18:52 > 0:18:57and they will need Jay and Shelina's help to get the starters out hot.
0:19:05 > 0:19:08Good Lord, bless us and these, thy good gifts,
0:19:08 > 0:19:11which we receive of thy bounteous liberality. Amen.
0:19:11 > 0:19:13ALL: Amen.
0:19:14 > 0:19:17There are lots of judges sitting here on high table
0:19:17 > 0:19:21and if they're not pleased, goodness knows what might happen.
0:19:28 > 0:19:31What's going to happen now is the staff will come in,
0:19:31 > 0:19:36two plates at a time, go out that door and serve the customers. Let's move on.
0:19:45 > 0:19:48These are already coming at me all sorts of different ways.
0:19:48 > 0:19:51Folks, we've done four plates in one minute.
0:19:51 > 0:19:57We normally do 200 plates in ten minutes. We cannot go this slowly.
0:19:59 > 0:20:03Bring it a little lower. Thank you. Next. A little bit lower. Keep going.
0:20:03 > 0:20:06There you go. Nearer me, please. Nearer me, please.
0:20:09 > 0:20:11Come on, guys, don't slow down, not now.
0:20:14 > 0:20:16Last one, last one.
0:20:18 > 0:20:21- Well done, chef. Well done, chef. - Thank you.
0:20:21 > 0:20:23- OK? Just?- Just.
0:20:34 > 0:20:38Aki and Eamonn have served a fillet of sole Balmoral,
0:20:38 > 0:20:41samphire, a pastry fleuron,
0:20:41 > 0:20:44and a champagne sauce with shaved truffle.
0:20:48 > 0:20:54It's a nice firm fish, which I like. And it was nice. Good.
0:20:54 > 0:20:59I thought it was delicious. And just the right quantity of stuffed fish.
0:21:01 > 0:21:02I thought it was delicious.
0:21:02 > 0:21:04The fish was perfectly cooked.
0:21:04 > 0:21:06The samphire was lovely. I really enjoyed it.
0:21:06 > 0:21:11The food was substantial but also tasty, very happy.
0:21:11 > 0:21:15The fish was beautifully cooked. Not over-cooked so all in all very good.
0:21:15 > 0:21:19My only complaint was it was too big.
0:21:23 > 0:21:27It's now Andrew and Tom's turn to deliver a faultless main course.
0:21:28 > 0:21:34But Andrew still has to sear the 280 fillets of beef while
0:21:34 > 0:21:37Tom fries off the amandine potatoes.
0:21:40 > 0:21:43That's raw, mate. They're not going to eat that, it's cold in the middle.
0:21:43 > 0:21:45- OK, leave... - Look, that's cold.
0:21:48 > 0:21:50You know who we're feeding up there.
0:21:50 > 0:21:51Important people.
0:21:51 > 0:21:54I mean, we could all end up being sued here, Andrew.
0:21:54 > 0:21:57Tom, you've got to make sure that beef is cooked, buddy.
0:21:57 > 0:21:59If it's not cooked, chef is going to kill you.
0:22:03 > 0:22:05Nice one, good mate, in you go.
0:22:05 > 0:22:06I think we've got everything.
0:22:06 > 0:22:09I haven't got my licence for driving one of these.
0:22:15 > 0:22:18Right, folks, next course needs to be served in the next three minutes.
0:22:18 > 0:22:22We need to start and it needs to take 12 minutes this time, please.
0:22:22 > 0:22:25Andrew or Tom, which one of you is going to run the service?
0:22:25 > 0:22:28- We're going to put different... - No, who's going to be in charge?
0:22:28 > 0:22:31- I am.- You are?- Yeah.
0:22:31 > 0:22:33OK, so try and get the plate with the cross at the top, yeah?
0:22:33 > 0:22:37- Andrew.- Yes.- Show them. You got one over there finished.
0:22:37 > 0:22:39So Tom will put that there at 2 o'clock.
0:22:39 > 0:22:41- You're going to put that at 10 o'clock.- Yep.
0:22:41 > 0:22:43Service time, please.
0:22:43 > 0:22:45We can't wait any longer now. We need to move.
0:22:48 > 0:22:51Right, guys you've done two so far, you've only got 236 to go.
0:22:57 > 0:23:00It's looking good, let's just get faster, OK?
0:23:02 > 0:23:05We're getting there. We're over half way.
0:23:05 > 0:23:07We need to make sure we move a bit faster,
0:23:07 > 0:23:10we've still got more than half, I'm afraid, to go.
0:23:16 > 0:23:18Look at this...it's like a machine!
0:23:19 > 0:23:22Don't slow down, guys, come on. You're almost there.
0:23:25 > 0:23:27Come on, guys, last 30 plates, let's go.
0:23:27 > 0:23:29- That's it mate, get rid of them. - That's it.
0:23:29 > 0:23:31Stop, stop.
0:23:31 > 0:23:33Phew.
0:23:33 > 0:23:35Well done. Well done, mate.
0:23:38 > 0:23:41I never thought you could do that.
0:23:42 > 0:23:46That whole day is full on, it's eight hours of non-stop work.
0:23:51 > 0:23:57Tom and Andrew's main is a tournedos of beef topped with oxtail confit,
0:23:57 > 0:24:00potato amandine,
0:24:00 > 0:24:03vegetable parcel, woodland mushrooms
0:24:03 > 0:24:04and a red wine jus.
0:24:10 > 0:24:13I thought the beef was absolutely superb and I'm actually amazed
0:24:13 > 0:24:17that cooking for so many people, he can get it so perfect.
0:24:17 > 0:24:19It's nice and tender.
0:24:19 > 0:24:22It's lovely and I like the fact that it's slightly rare.
0:24:22 > 0:24:25It's quite big, but then there are lots of men here
0:24:25 > 0:24:28and they have larger capacities than women, I think.
0:24:28 > 0:24:32The crust of the potato is excellent.
0:24:32 > 0:24:36I mean, the whole thing is as... as good as you can get.
0:24:36 > 0:24:39The meat was really excellently well done,
0:24:39 > 0:24:41so ten out of ten for that one I suppose.
0:24:41 > 0:24:43I could gush forever about it.
0:24:43 > 0:24:46It was really quite knock out, I have to say, really stellar.
0:24:51 > 0:24:55Finally it's Shelina and Jay's dessert trio.
0:25:03 > 0:25:04SHE LAUGHS
0:25:09 > 0:25:13That was a very, very close call.
0:25:13 > 0:25:17We'll start bringing out the trolleys. We have to get all this upstairs and on the plates.
0:25:17 > 0:25:18Yes, Chef.
0:25:25 > 0:25:27We're ready to go.
0:25:29 > 0:25:33Me and Andrew are doing the pears, Thomas is on the strawberries,
0:25:33 > 0:25:36Eamonn, can you follow up with the chocolate mousse,
0:25:36 > 0:25:38- Aki, can you put the creme brulee on, please.- Yep.
0:25:41 > 0:25:45OK, boys? Pear, pear, pear. Let's go, go, go.
0:25:47 > 0:25:48How's our mousse, Shelina?
0:25:48 > 0:25:52The mousse is a mousse, which is always helpful.
0:25:55 > 0:25:58Come on, we're almost there, keep it going.
0:26:01 > 0:26:03All done?
0:26:04 > 0:26:05Lovely!
0:26:09 > 0:26:13I absolutely love it! I've never seen a hallway full of desserts.
0:26:13 > 0:26:14It's brilliant.
0:26:17 > 0:26:19- Service, please.- Service, please.
0:26:21 > 0:26:23That's it, nice and steady.
0:26:27 > 0:26:29- Last plate.- Thank you.
0:26:31 > 0:26:33I'm too tired.
0:26:42 > 0:26:46Shelina and Jay's pudding is a chocolate and orange liqueur mousse,
0:26:46 > 0:26:50autumn spiced pear with a port syrup
0:26:50 > 0:26:52and tropical fruit brulee.
0:26:58 > 0:27:01The brulee - absolutely delicious
0:27:01 > 0:27:02and I loved that crunchy feel
0:27:02 > 0:27:07and the lovely, fruity, mouth-filling flavours that emerged.
0:27:08 > 0:27:12The creme brulee, meant to be passion fruit and mango,
0:27:12 > 0:27:15I didn't detect the mango and there wasn't enough passion.
0:27:15 > 0:27:16The pear was delicious.
0:27:16 > 0:27:19Well, everything was delicious...
0:27:19 > 0:27:22- The creme brulee... > - Yes, we're all creme brulee fans.
0:27:24 > 0:27:26This mousse wasn't really a mousse, it was too runny
0:27:26 > 0:27:29and more drinkable than eatable.
0:27:29 > 0:27:31The pudding was a big ask.
0:27:31 > 0:27:34They didn't quite pull it off,
0:27:34 > 0:27:36but hey, who cares?
0:27:36 > 0:27:38The taste was good.
0:27:38 > 0:27:39I ate it all, you know, come on.
0:27:44 > 0:27:47Oh, we don't do this up North, do we?!
0:27:48 > 0:27:50We pushed them to the absolute edge, John, today.
0:27:50 > 0:27:52I mean that was a huge test.
0:27:52 > 0:27:55To feed that many people in that sort of surroundings
0:27:55 > 0:27:57with food that complex is MASSIVE.
0:28:00 > 0:28:02- Well done...beer? - Beer.
0:28:04 > 0:28:06I'm trying to think of a part of me that doesn't ache.
0:28:06 > 0:28:11I think just here. This isn't hurting, just here.
0:28:12 > 0:28:15I'm really relieved but I'm also really chuffed.
0:28:15 > 0:28:17Chuffed that all six of us managed to feed the masses
0:28:17 > 0:28:19in such an amazing building.
0:28:21 > 0:28:24It might be hard, it might be mentally exhausting but it's,
0:28:24 > 0:28:27you know, an absolute dream compared to real life.
0:28:30 > 0:28:34It seems unfair to say it, I know they've just got through a huge task. John,
0:28:34 > 0:28:39but pretty soon one of these guys is going to have to leave the competition.
0:28:39 > 0:28:44For me there is not a cigarette paper between them.
0:28:44 > 0:28:49I just simply can't wait to see what happens next.
0:29:28 > 0:29:32Welcome back, your last task was mammoth.
0:29:33 > 0:29:36But now we want you to step it up one more time.
0:29:37 > 0:29:40We want you to cook for us
0:29:40 > 0:29:45two elegant courses that would proudly sit on any fine dining menu.
0:29:45 > 0:29:47It is time to impress, guys
0:29:47 > 0:29:51because at the end of this one of you will be leaving us.
0:29:54 > 0:29:56Right, we have a very special guest joining us.
0:29:56 > 0:30:01Without doubt one of the finest and most respected chefs in the country....
0:30:02 > 0:30:05Michel Roux Jr.
0:30:27 > 0:30:31Today's all about fine dining, achieving standards.
0:30:32 > 0:30:34Perfection on a plate.
0:30:37 > 0:30:41I've been told you're pretty good. Now's the time to prove it.
0:30:42 > 0:30:451½ hours, ladies and gentlemen, two courses
0:30:45 > 0:30:46and it has to impress.
0:30:48 > 0:30:49Let's cook.
0:30:56 > 0:30:58This is where we see if they have the finesse.
0:30:58 > 0:31:03Do they have the ability to take their food that one more step forward?
0:31:03 > 0:31:07Now is about finding out who has got the real makings of a pro.
0:31:12 > 0:31:16I think the longer I've stayed in the competition I've realised
0:31:16 > 0:31:19I could potentially be a professional chef.
0:31:19 > 0:31:22And that makes me really excited.
0:31:22 > 0:31:26You've combine skills and real understanding of cooking, well done.
0:31:33 > 0:31:36- Shelina, your menu you is? - A lobster curry with potato bhajia
0:31:36 > 0:31:39which is like a deep fried spicy potato.
0:31:39 > 0:31:42And the dessert is my idea of key lime pie.
0:31:42 > 0:31:45It's all the flavours of key lime pie.
0:31:45 > 0:31:47You've got a curry
0:31:47 > 0:31:49and an experimental dessert to serve up to Michel Roux.
0:31:50 > 0:31:52Er, that's pretty scary,
0:31:52 > 0:31:55Yeah, I had a real big look of shock on my face when he walked through
0:31:55 > 0:31:58the door but I really want to impress all three of you today.
0:31:58 > 0:32:00I really, really want this.
0:32:02 > 0:32:05Sweet lobster, spicy curry - heaven.
0:32:05 > 0:32:07But it has to be presented beautifully.
0:32:07 > 0:32:10How can a lobster curry be presented beautifully?
0:32:20 > 0:32:24'I think that some of the plates I've put out have already been fine dining.'
0:32:24 > 0:32:26The smoked herring is absolutely delicious.
0:32:26 > 0:32:28I think he's really nailed it.
0:32:28 > 0:32:31I haven't always got the flavours right.
0:32:31 > 0:32:34In my mouth now I've got a floral, sweet, oaty fish biscuit.
0:32:34 > 0:32:36It's just a bit weird.
0:32:36 > 0:32:40Whisky, honey, for me it doesn't belong in this dish.
0:32:40 > 0:32:44I've got a point to prove in this kitchen today and my dish is,
0:32:44 > 0:32:48well, you could call it an apology to Tom Kitchin.
0:32:48 > 0:32:52I'm cooking roast grouse, a Scottish dish, I'm half Scottish.
0:32:52 > 0:32:54I'm going to do it with a whisky, honey and heather...
0:32:54 > 0:32:57Yeah, whisky, honey with blackberries
0:32:57 > 0:33:00and I'm doing it with neeps and a Savoy sausage.
0:33:00 > 0:33:03Once again, two ingredients which really are your nemesis,
0:33:03 > 0:33:07honey and whisky with red mullet. Today we're serving it with grouse.
0:33:07 > 0:33:11- With grouse it works. With fish it doesn't, with grouse it works. - And dessert?
0:33:11 > 0:33:15Chocolate and black olive caramel tart with a rosemary ice cream.
0:33:15 > 0:33:17A what...a what?
0:33:17 > 0:33:19Chocolate and black olive caramel tart
0:33:19 > 0:33:21with rosemary ice cream.
0:33:21 > 0:33:22Cor.
0:33:22 > 0:33:25Dessert, what an extraordinary risk.
0:33:25 > 0:33:29Chocolate and black olive tart with rosemary ice cream. I don't know.
0:33:29 > 0:33:32It's a little bit of a strange combination.
0:33:32 > 0:33:36I don't know. I can understand. Something inside me here says, "Yes, maybe."
0:33:36 > 0:33:38A little bit of the salty taste with the chocolate can work,
0:33:38 > 0:33:42but it's a very fine line. Very, very fine line.
0:33:43 > 0:33:4750 minutes gone, over half way.
0:33:55 > 0:33:57I've had a few ups and downs.
0:33:57 > 0:34:00Your cooking - not in question,
0:34:00 > 0:34:03but, at what stage are you going to stand up and go,
0:34:03 > 0:34:05"Look at me!"
0:34:05 > 0:34:06They want to see more,
0:34:06 > 0:34:09they want to see a bit of an edgy attitude from me.
0:34:09 > 0:34:13So that's basically what I'm doing today.
0:34:15 > 0:34:17- Fine dining today, Jay.- Yep.
0:34:17 > 0:34:22Pan-fried halibut on a bed of chorizo-braised plum tomatoes
0:34:22 > 0:34:26with a crab and new potato salad underneath
0:34:26 > 0:34:28with some smoked, shaved marrow bone.
0:34:28 > 0:34:30- Woah. That's one dish?- Yep.
0:34:30 > 0:34:31What's the next dish?
0:34:31 > 0:34:35Chocolate hazelnut torte with Cointreau cream.
0:34:35 > 0:34:40- You are absolutely going for it. - You told me to. You thought I was being too safe.
0:34:40 > 0:34:43I don't want you thinking that so I'm pushing the boundaries.
0:34:43 > 0:34:44So what do you want us to think of you?
0:34:44 > 0:34:48I don't know, just think that I'm a good cook, that'll do.
0:34:48 > 0:34:51Look around the room. There's only five others, mate.
0:34:51 > 0:34:53You've got to be a pretty good cook to be here.
0:34:53 > 0:34:55Yeah, I know and I appreciate that.
0:34:55 > 0:34:59Could you honestly balance halibut, tomato,
0:34:59 > 0:35:01chorizo, bone marrow and crab?
0:35:01 > 0:35:05Cor...that's a tough call.
0:35:05 > 0:35:08Jay's dessert, a torte, can be beautiful, can be fine dining
0:35:08 > 0:35:11but it's down to presentation, and lightness of touch.
0:35:19 > 0:35:23I've had quite a few highs and one particular low.
0:35:23 > 0:35:25This dish isn't right. You've overdone it.
0:35:25 > 0:35:27You've broken my heart here today.
0:35:29 > 0:35:30But I'm still here.
0:35:30 > 0:35:34Yeah, I had a blip but hopefully after today they'll be just saying,
0:35:34 > 0:35:37"Wow, look what Eamonn can do."
0:35:40 > 0:35:42Eamonn, what are your two dishes?
0:35:42 > 0:35:47Rib of pork and tenderloin of pork with a celeriac puree and a Guinness and cider sauce.
0:35:47 > 0:35:52The dessert is a liquorice poached pear, blackberry sorbet,
0:35:52 > 0:35:56a sable biscuit and a little bit of lime Chantilly.
0:35:56 > 0:35:58Not just cooking for me and John today.
0:35:58 > 0:36:00No, I know. Wow.
0:36:01 > 0:36:06It's a big thrill and I hope I don't go on to disappoint yet another top chef.
0:36:06 > 0:36:07I won't today, I promise you guys.
0:36:09 > 0:36:12I'm not too sure about Eamonn's pork with ale.
0:36:12 > 0:36:15It sounds like a straightforward dish that you may cook at home.
0:36:15 > 0:36:18You're supposed to be pushing the boat out today.
0:36:18 > 0:36:21That's going to have to be super-refined to impress me.
0:36:21 > 0:36:24Just 30 minutes left.
0:36:34 > 0:36:36I love fine dining and it's the sort of food I love to eat.
0:36:37 > 0:36:40I think your cooking today is great.
0:36:41 > 0:36:44It would almost be a little bit embarrassing if I went out today.
0:36:45 > 0:36:48It's sort of like losing at home.
0:36:50 > 0:36:53Tom, what are you making? You've got stuff everywhere.
0:36:53 > 0:36:57I'm doing crusted sirloin of beef, liver, smoked bacon and onions
0:36:57 > 0:37:00with a beetroot puree and a roasted garlic cream sauce.
0:37:00 > 0:37:04- Dessert, I'm doing a ravioli of cherries and chocolate. - Pasta with cherries and what?
0:37:04 > 0:37:06Chocolate, yeah.
0:37:06 > 0:37:09Lack of time is a major issue.
0:37:09 > 0:37:13I've given myself a lot of work if it'll be brilliant,
0:37:13 > 0:37:14if I don't it'll be disappointing.
0:37:14 > 0:37:18Pushing yourself, mate. Really going for it. Why?
0:37:18 > 0:37:21Because I want to win and it's the end of the competition today
0:37:21 > 0:37:24and I've got to make sure mine's not the worst dish of the day.
0:37:24 > 0:37:26I am confident with food, like I say it's just
0:37:26 > 0:37:28whether I can get it done in the time.
0:37:29 > 0:37:33The onion, the liver - we know that works together
0:37:33 > 0:37:34but he's got beetroot AND garlic.
0:37:34 > 0:37:37I don't know, there's a lot of flavours.
0:37:37 > 0:37:41There's a lot of process going on there. There's a lot of work.
0:37:48 > 0:37:52I try and be different and I think that's what's kept me in.
0:37:52 > 0:37:56I don't believe this, it actually works for me in a strange
0:37:56 > 0:37:57and crazy way.
0:37:58 > 0:38:02- And sometimes I get told off. - It doesn't work.
0:38:02 > 0:38:06And considering the mess that she was working in, I'm not surprised it doesn't work.
0:38:06 > 0:38:10But I like it. I'm going to keep being different, a bit weird,
0:38:10 > 0:38:13to keep John and Gregg on their toes.
0:38:14 > 0:38:18What's going on? What are your two dishes?
0:38:18 > 0:38:23I'm doing some tea-smoked chicken oysters, on some dashi noodle jelly.
0:38:23 > 0:38:25And for my dessert I'm doing a bit of a fusion dish
0:38:25 > 0:38:29of sticky toffee pudding with miso nitrogen ice cream.
0:38:29 > 0:38:32- Ho-ho-ho-hoo! - And the inspiration is what, Aki?
0:38:32 > 0:38:35I've been working with cryogenics in my lab
0:38:35 > 0:38:38and I realised that it freezes things really quickly which
0:38:38 > 0:38:41means the crystals in the ice cream will be very, very smooth.
0:38:41 > 0:38:45I said to John that I didn't want a scientific experiment from you today.
0:38:45 > 0:38:47SHE LAUGHS
0:38:47 > 0:38:50Fingers crossed I don't freeze my finger off with the nitrogen.
0:38:51 > 0:38:54Liquid nitrogen, miso, into beautiful ice cream.
0:38:54 > 0:38:57She's pushing out the boat cos she's got a lot to prove.
0:38:57 > 0:39:00I'm intrigued by that one.
0:39:00 > 0:39:02I love miso as it is, I love it as a flavour and as a texture
0:39:02 > 0:39:04but as an ice cream I've never come across that
0:39:04 > 0:39:07and with sticky toffee pudding, for me...I don't know.
0:39:07 > 0:39:12Four minutes, guys. Four minutes to finish your plates.
0:39:23 > 0:39:25You have just two minutes.
0:39:28 > 0:39:30Whoa, some of these guys are pushing it.
0:39:30 > 0:39:34It should be just the finishing touches now.
0:39:44 > 0:39:47That's it! Time's up, stop!
0:40:05 > 0:40:09Andrew's first course is a crusted roast grouse
0:40:09 > 0:40:15on pureed neeps with Savoy-wrapped sausage, blackberries,
0:40:15 > 0:40:17bacon crumb and whisky honey sauce.
0:40:20 > 0:40:24Followed by a chocolate and black olive tart with rosemary ice cream.
0:40:32 > 0:40:37The combination of honey and whisky but this time with grouse
0:40:37 > 0:40:38and not with red mullet.
0:40:38 > 0:40:42I think it's really well balanced. Very, very daring indeed.
0:40:42 > 0:40:46Beautifully seasoned and beautifully cooked.
0:40:46 > 0:40:47The sauce is LOVELY,
0:40:47 > 0:40:51it has sweetness, sharpness, it has the fruit in there, the honey,
0:40:51 > 0:40:55and I really, really love your bacon crumb here.
0:40:55 > 0:40:58That's cooking from a professional chef, not an amateur chef.
0:40:58 > 0:41:01- Andrew, I'm really impressed with this.- Thank you.
0:41:11 > 0:41:14Olive, chocolate, and rosemary ice cream.
0:41:14 > 0:41:16That is genius!
0:41:17 > 0:41:19It's chocolate, minty liquorice.
0:41:19 > 0:41:21It's genius!
0:41:22 > 0:41:27I had this written off in my mind completely as something obscure
0:41:27 > 0:41:30and ridiculous but I commend you for it, well done.
0:41:32 > 0:41:37Andrew, I love the combinations. Chocolate with black olive works.
0:41:37 > 0:41:41It gives a little saltiness to the chocolate which works beautifully.
0:41:41 > 0:41:43The ice cream's lovely. Heavenly.
0:41:43 > 0:41:45You're not far off.
0:41:47 > 0:41:52That's amazing...to hear this gentleman say that.
0:41:55 > 0:41:59I don't think I've ever received praise like that for anything I've done so...
0:42:08 > 0:42:13Jay's first course is pan-fried halibut with chorizo-braised tomatoes,
0:42:13 > 0:42:16crab and potato salad and smoked bone marrow.
0:42:18 > 0:42:22His dessert is a dark chocolate and hazelnut torte
0:42:22 > 0:42:27with candied orange peel and orange liqueur cream.
0:42:37 > 0:42:40Jay, that is a huge portion.
0:42:40 > 0:42:44It doesn't look dainty, which is such a shame.
0:42:44 > 0:42:46The bone marrow is over-smoked.
0:42:46 > 0:42:48If it was a little less smoked,
0:42:48 > 0:42:51I really do think that the flavour combination would work.
0:42:53 > 0:42:57You've shown an unbelievable skill in cooking fish.
0:42:57 > 0:42:59You've got it, you've got that touch.
0:42:59 > 0:43:03Just think about the flavour combinations.
0:43:03 > 0:43:07I actually like the bone marrow with the halibut.
0:43:07 > 0:43:10What I'm disappointed about is losing the crab.
0:43:10 > 0:43:11Ups and downs.
0:43:19 > 0:43:22Jay, for me this is afternoon tea.
0:43:23 > 0:43:26Very good afternoon tea, I must say.
0:43:26 > 0:43:29But you need to refine. On both dishes you've presented to me.
0:43:29 > 0:43:32Now, I don't drink as much as I did any more
0:43:32 > 0:43:34and I'm getting high on that.
0:43:34 > 0:43:36I LOVE that.
0:43:36 > 0:43:39It's not got Roux elegance stamped all over it
0:43:39 > 0:43:43but it's definitely got "fat bloke licking his lips"
0:43:43 > 0:43:45stamped all over it, that's for sure.
0:43:48 > 0:43:50I tried to refine my food today.
0:43:50 > 0:43:53If I did in their eyes or not, I don't know.
0:43:59 > 0:44:03Shelina's main dish is a lobster curry with spiced peas,
0:44:03 > 0:44:08a potato bhajia and a coriander foam.
0:44:10 > 0:44:13Her dessert is a deconstructed key lime pie,
0:44:13 > 0:44:16consisting of lime mousse, chocolate ganache,
0:44:16 > 0:44:20ginger jelly and a chocolate coconut crumb.
0:44:29 > 0:44:33I think you've judged it really well. I think it's not too spicy.
0:44:33 > 0:44:36Has it achieved the standard...?
0:44:37 > 0:44:40I think you have.
0:44:42 > 0:44:45Well-cooked lobster. Love the peas with it.
0:44:45 > 0:44:47I think the sauce is wonderful and rich.
0:44:47 > 0:44:50It's really soothing, really spicy. A lovely, lovely dish for me.
0:44:52 > 0:44:54To your dessert.
0:44:54 > 0:44:58First thing I see are little flowers and petals scattered all over which
0:44:58 > 0:45:01makes me think you've tried to hide deficiencies maybe in presentation.
0:45:01 > 0:45:04I think that's absolutely right.
0:45:08 > 0:45:12Hmm, I love the crunch, I love the fact there's a jelly in there as well.
0:45:12 > 0:45:15It plays great music in my mouth, it's lovely.
0:45:15 > 0:45:17- However, I don't like the lime with the chocolate.- OK.
0:45:19 > 0:45:22I think the presentation is God-awful.
0:45:24 > 0:45:26But the flavours are delicious. Love them.
0:45:28 > 0:45:31I don't like the chocolate with the lime.
0:45:31 > 0:45:33I don't think you've pulled this off at all.
0:45:33 > 0:45:36I don't like the look of it. It looks confused.
0:45:36 > 0:45:40To me it tastes and even feels a bit confused.
0:45:40 > 0:45:42Erm, yeah.
0:45:42 > 0:45:43It's just really tough
0:45:43 > 0:45:46when you're out there having your food critiqued.
0:45:48 > 0:45:50You put your heart on your plate, essentially,
0:45:50 > 0:45:52that's what it feels like.
0:45:52 > 0:45:54So, yeah, tough, really tough.
0:46:05 > 0:46:08Aki has made tea-smoked chicken oysters
0:46:08 > 0:46:12on a dashi and somen noodle jelly
0:46:12 > 0:46:14with clam broth, shrimp and seafood vegetables.
0:46:17 > 0:46:20Her dessert is a sticky toffee pudding with miso ice cream
0:46:20 > 0:46:24and deep fried spaghetti dusted with clove and icing sugar.
0:46:33 > 0:46:36Aki, I'm not too sure about this dish.
0:46:36 > 0:46:39The sweet shrimp are so delicate in flavour, the broth as well,
0:46:39 > 0:46:43the enoki mushrooms and the little vegetables are so delicate
0:46:43 > 0:46:47and light that they can't take this heavy smoke that
0:46:47 > 0:46:48you've put on the chicken oysters.
0:46:48 > 0:46:53It's filling my mouth with a rather unpleasant, acrid smoke flavour.
0:46:55 > 0:47:00The most prominent thing is basically like chewing on a cigarette butt.
0:47:00 > 0:47:03It's so strong from the smoke.
0:47:03 > 0:47:08So overpowering, that I feel sort of slightly heartbroken by it
0:47:08 > 0:47:12cos it's such a beautiful-looking thing and it really is like eating a bonfire.
0:47:23 > 0:47:27That does it for me. It really does.
0:47:27 > 0:47:30It's the first time I've ever had a miso ice cream...
0:47:30 > 0:47:32it's delicious.
0:47:34 > 0:47:36To me it tastes like a very sweet banana.
0:47:36 > 0:47:38Very, very nice indeed.
0:47:38 > 0:47:41As for the sticky toffee pudding, it's crumbly,
0:47:41 > 0:47:43it doesn't seem like it's cooked quite enough for me
0:47:43 > 0:47:46and it doesn't really hold together as a pudding.
0:47:46 > 0:47:49But for me that dessert is kept alive by the beautiful ice cream
0:47:49 > 0:47:51that's sitting on the side.
0:47:56 > 0:47:59I didn't think the smoking would be such an issue.
0:47:59 > 0:48:03That just went badly wrong and I thought everything was OK, but...
0:48:03 > 0:48:05it turned out it wasn't right.
0:48:13 > 0:48:16Eamonn has cooked rib and tenderloin of pork with celeriac mash
0:48:16 > 0:48:18and a stout and cider sauce.
0:48:23 > 0:48:25His second course is a liquorice poached pear
0:48:25 > 0:48:28with a blackberry sorbet,
0:48:28 > 0:48:31sable biscuit and a lime Chantilly.
0:48:41 > 0:48:43Eamonn, I like your presentation.
0:48:43 > 0:48:47The little stacks of the ribs, bordering on naff, but...
0:48:48 > 0:48:49Was it?
0:48:49 > 0:48:52But I understand why you've done it.
0:48:52 > 0:48:56I like the sauce. I like the combination of the celeriac puree.
0:48:56 > 0:48:58- I think you've done a good job. - Thank you.
0:49:00 > 0:49:04I think it's a very well conceived dish, well thought out, well executed
0:49:04 > 0:49:06and I really, really like it.
0:49:06 > 0:49:08Thank you very much. Can we stop there?(!)
0:49:08 > 0:49:10To your dessert.
0:49:13 > 0:49:17I was worried that the pear was going to be overpowered by the liquorice,
0:49:17 > 0:49:19it hasn't, they actually work.
0:49:21 > 0:49:22The ripe, juicy pear
0:49:22 > 0:49:26with liquorice and lime cream is divine.
0:49:26 > 0:49:27Absolutely divine.
0:49:29 > 0:49:32- Thanks, Eamonn, very much. - Thank you, guys.
0:49:37 > 0:49:39I want to have a dance!
0:49:41 > 0:49:43Michel Roux Jr...
0:49:44 > 0:49:48Yeah...I'll have some more of that, please.
0:49:58 > 0:50:03Tom's main is a crusted sirloin of beef with a beetroot puree,
0:50:03 > 0:50:07calves' liver and smoked bacon, and a garlic cream.
0:50:11 > 0:50:13His pudding is a sweet cherry
0:50:13 > 0:50:16and chocolate ravioli
0:50:16 > 0:50:19with pistachio ice cream and a chocolate tuile.
0:50:26 > 0:50:30Tom, I think the combination of ingredients is absolutely right,
0:50:30 > 0:50:33but for me this dish smacks of one thing...
0:50:33 > 0:50:34running out of time.
0:50:35 > 0:50:39Your centrepiece of beef is not cooked properly
0:50:39 > 0:50:42and it's taking away from the rest of the work you put into it.
0:50:42 > 0:50:44You've got great textures in there.
0:50:44 > 0:50:47That lovely crispy bacon and crunchy pickled onion.
0:50:47 > 0:50:50It would be great to have a smooth beetroot puree underneath.
0:50:50 > 0:50:52That was the idea.
0:50:52 > 0:50:54That was the idea, you ran out of time.
0:50:54 > 0:50:55It's such a shame.
0:50:59 > 0:51:02Sorry, I've got to get in there, absolutely got to get in there.
0:51:02 > 0:51:05We'll just both stand back, shall we?
0:51:07 > 0:51:08Hmm!
0:51:08 > 0:51:09Oh, sorry!
0:51:09 > 0:51:12- You go first! - No, come on.- No, go!
0:51:12 > 0:51:15You're so enthusiastic, please go for it, I'd like you to.
0:51:15 > 0:51:17I don't know about these two but I love that.
0:51:17 > 0:51:20The idea of a pasta ravioli filled with something sweet
0:51:20 > 0:51:22I think is absolutely brilliant.
0:51:22 > 0:51:26And chocolate and then sharp and sweet cherry, absolutely perfect. I just love it.
0:51:26 > 0:51:29It's your inventiveness and creativity at its best.
0:51:31 > 0:51:33The combination of ingredients, perfect for me.
0:51:33 > 0:51:34A marriage made in heaven.
0:51:34 > 0:51:38The ravioli, nice and thin, but it's dry.
0:51:43 > 0:51:47I did bite off more than I could chew today, quite considerably.
0:51:47 > 0:51:50I could've made my main course much simpler,
0:51:50 > 0:51:53and probably pulled it off but I didn't.
0:51:57 > 0:52:01One of you unfortunately has to leave us.
0:52:01 > 0:52:02Please, off you go.
0:52:11 > 0:52:14- Thanks, Michel. Thank you very much. - Thank you.
0:52:14 > 0:52:17I've seen some great cooking. You guys have got your work cut out.
0:52:17 > 0:52:19- Good luck. - Thanks, mate.
0:52:22 > 0:52:23Oooh.
0:52:25 > 0:52:29- My absolute best cook of the day was Andrew. - Oh, yeah.
0:52:29 > 0:52:32He did something different, he dared, but he got it right,
0:52:32 > 0:52:35John, and how right did he get it?!
0:52:35 > 0:52:40The grouse was beautiful. The tart, I didn't expect it. It blew me away.
0:52:40 > 0:52:44Unfortunately it isn't good enough to think, "If I'm not the worst..."
0:52:44 > 0:52:45You do have to be the best
0:52:45 > 0:52:49and hopefully I'll be in among the top performers today.
0:52:49 > 0:52:53Eamonn had two different types of pork, a really good dish.
0:52:53 > 0:52:56But that pear with liquorice and cream flavoured with lime.
0:52:56 > 0:52:59John, it nearly had me on my knees, it was stunning.
0:52:59 > 0:53:04That round has now set my competition on track or whatever you want to call it.
0:53:04 > 0:53:07I'm a contender now.
0:53:07 > 0:53:11Two stand-out contestants today, Andrew and Eamonn.
0:53:11 > 0:53:13Agreed.
0:53:13 > 0:53:16That leaves us Shelina, Jay, Aki and Tom.
0:53:19 > 0:53:23Shelina, that lobster curry was beautifully spiced
0:53:23 > 0:53:26and I know that you guys didn't necessarily like the dessert
0:53:26 > 0:53:29but there's technique coming together and that gives me
0:53:29 > 0:53:32thought there's a huge amount of potential going on with Shelina.
0:53:32 > 0:53:35I know my curry was good but, you now,
0:53:35 > 0:53:38is that enough at this stage of the competition, is it enough, really?
0:53:38 > 0:53:39I don't know.
0:53:41 > 0:53:45Jay said today he wanted to be bolder and braver.
0:53:45 > 0:53:46And his fish, I mean,
0:53:46 > 0:53:49even Michel said his touch was extraordinary as a cook.
0:53:49 > 0:53:54Jay's dessert, I mean, one of those things that just tastes heavenly.
0:53:54 > 0:53:58But did it have the finesse? Did it have that edge of fine dining?
0:53:58 > 0:54:00Was it brave enough?
0:54:00 > 0:54:02You know, I'd love to be in the final five.
0:54:02 > 0:54:05I really, really would because I want to push it further.
0:54:05 > 0:54:08I want to see how far I can push myself with it.
0:54:08 > 0:54:10Tom gave himself lots to do
0:54:10 > 0:54:13and didn't quite have enough time to do it properly.
0:54:13 > 0:54:17Now, you got to expect him be able to cook the main part of his dish.
0:54:17 > 0:54:20But he still managed a brilliant dessert.
0:54:20 > 0:54:22Tom's got great ideas.
0:54:22 > 0:54:25He needs to be able to execute those ideas and on time.
0:54:27 > 0:54:31I'll seriously have to think about what is realistic to achieve
0:54:31 > 0:54:33and not just do as much as you can.
0:54:33 > 0:54:36But it's a lesson, and if I go through it's a lesson learned.
0:54:36 > 0:54:38Aki, dessert, brilliant idea.
0:54:38 > 0:54:41Miso ice cream I thought was just amazing.
0:54:41 > 0:54:44But that chicken was just way over-smoked.
0:54:44 > 0:54:49- And really, really harsh at the back of your throat. - It was like charcoal, so bitter.
0:54:49 > 0:54:52How badly has she let herself down today?
0:54:52 > 0:54:56You never know. I've been surprised more than once, you know.
0:54:56 > 0:55:01You don't know until the decision is announced by John and Gregg.
0:55:02 > 0:55:06Although our decision today is quite a difficult decision, for me there
0:55:06 > 0:55:11is one cook who is not quite moving fast enough to keep up with the pack.
0:55:30 > 0:55:32We've come a long way, a long way.
0:55:32 > 0:55:35Not easy to lose one of you now at this stage.
0:55:38 > 0:55:41Andrew,
0:55:41 > 0:55:43Eamonn,
0:55:43 > 0:55:46you two had a point to prove today
0:55:46 > 0:55:47and you did it with gusto.
0:55:47 > 0:55:50Gentlemen, you're staying with us.
0:55:50 > 0:55:52Take a step over there, gentlemen.
0:56:02 > 0:56:08There's one other person who's done enough to join Andrew and Eamonn.
0:56:10 > 0:56:13Congratulations, Shelina, you're staying with us.
0:56:24 > 0:56:27So that leave us with you three.
0:56:37 > 0:56:39The person leaving us...
0:56:40 > 0:56:42..is Aki.
0:56:43 > 0:56:46Thank you, Aki, very much indeed.
0:56:46 > 0:56:47Thank you.
0:56:57 > 0:57:00It's sad. I think there's going to be a lot ahead
0:57:00 > 0:57:02that I'm going to be missing out on.
0:57:02 > 0:57:07But I've had a tremendous experience.
0:57:07 > 0:57:09I think it's just taught me
0:57:09 > 0:57:13that I can do things that I never thought would be possible
0:57:13 > 0:57:17so I think it's taught me to have more faith in myself.
0:57:17 > 0:57:21Not that I didn't have a big enough head already!
0:57:31 > 0:57:34Final five and all. My God.
0:57:34 > 0:57:36It won't sink in yet.
0:57:36 > 0:57:39I'll probably sit bolt upright at 3 o'clock in the morning. Huh!
0:57:39 > 0:57:42Gasping... "I'm in the final five!" You know?
0:57:42 > 0:57:45But, erm, it's an amazing feeling.
0:57:50 > 0:57:52I've got to look on the bright side,
0:57:52 > 0:57:55I got through and I'm over the moon.
0:58:00 > 0:58:05Next week, the final five take on the most infamous challenge of all.
0:58:05 > 0:58:06How long have I got?
0:58:06 > 0:58:10Restaurant critics are intimidating.
0:58:10 > 0:58:12You start pushing the boat out and you get it wrong,
0:58:12 > 0:58:14they'll have your guts for garters.
0:58:14 > 0:58:17Come on!
0:58:17 > 0:58:19Your mouth surrenders immediately.
0:58:20 > 0:58:23If you had that in a restaurant you would want to write about it.
0:58:23 > 0:58:25Keep on working!
0:58:25 > 0:58:29Applications for the new series of MasterChef - The Professionals
0:58:29 > 0:58:31are now open.
0:58:32 > 0:58:36Apply online at -
0:58:45 > 0:58:48Subtitles by Red Bee Media Ltd