0:00:04 > 0:00:08We've got 16 celebrities battling it out to win the MasterChef crown.
0:00:11 > 0:00:15Feeling absolutely nervous because it's the unknown.
0:00:15 > 0:00:19These celebrities have already made a name for themselves in their own professions.
0:00:19 > 0:00:22But can they cut it in the kitchen?
0:00:24 > 0:00:26Get it wrong at home, you put it in the bin.
0:00:26 > 0:00:28Get it wrong here, it doesn't really work.
0:00:28 > 0:00:31I want to stay in this competition.
0:00:31 > 0:00:33Now it really matters.
0:00:33 > 0:00:35Cooking doesn't get tougher than this.
0:00:52 > 0:00:55This week, these three celebrities have been competing for a place
0:00:55 > 0:00:58in the final eight.
0:01:03 > 0:01:04Now Cheryl,
0:01:04 > 0:01:06Danny, and Zoe
0:01:06 > 0:01:08are heading to cook in their first
0:01:08 > 0:01:10restaurant kitchen.
0:01:11 > 0:01:15Feeling jittery today, which I haven't done before.
0:01:15 > 0:01:18Feel a little bit sick about what's going to happen this morning.
0:01:18 > 0:01:21So far, the challenges have been pretty tough.
0:01:21 > 0:01:22Tougher than I expected.
0:01:22 > 0:01:25I think today is going to be the hardest so far.
0:01:28 > 0:01:32We are sending our celebs to a world they have no idea about.
0:01:32 > 0:01:35Our three celebs are about to enter a world of pain.
0:01:40 > 0:01:42This is Plateau Restaurant,
0:01:42 > 0:01:44situated in London's busy
0:01:44 > 0:01:46financial district, Canary Wharf.
0:01:46 > 0:01:50It serves classic French food,
0:01:50 > 0:01:52with a contemporary twist.
0:01:57 > 0:02:01Morning, guys. My name's Allan Pickett. I'm the head chef at Plateau Restaurant.
0:02:01 > 0:02:04We have a really busy lunch, of about 80 to 90 covers.
0:02:04 > 0:02:07Let's go to the kitchen.
0:02:08 > 0:02:11The contestants have just three hours to prep their dishes.
0:02:11 > 0:02:15- Have you ever filleted a salmon before?- No.
0:02:15 > 0:02:17That's what fishmongers are for.
0:02:17 > 0:02:18Well, not today.
0:02:18 > 0:02:20During service,
0:02:20 > 0:02:22Danny will be making salmon,
0:02:22 > 0:02:24served with spiced aubergine
0:02:24 > 0:02:25and baby fennel.
0:02:25 > 0:02:29The knife's finding that bone structure.
0:02:29 > 0:02:33Very little meat left on the bone.
0:02:33 > 0:02:36Obviously, the more we leave, the less profit I make.
0:02:40 > 0:02:42Trim it up.
0:02:42 > 0:02:44That's what we're looking for, OK?
0:02:44 > 0:02:47What we need to do now is take all those bones out here.
0:02:47 > 0:02:50The last thing we want is the customer having any bone in their salmon.
0:02:50 > 0:02:52- Are you happy with that?- Yup.
0:02:52 > 0:02:54- Confident?- No.
0:03:00 > 0:03:02Get it right.
0:03:02 > 0:03:04I'm making sure it looks right.
0:03:04 > 0:03:06I want this to be absolutely perfect.
0:03:06 > 0:03:09If I was at home, I might cut a corner or two.
0:03:09 > 0:03:10But obviously can't do that here.
0:03:13 > 0:03:16- I'm not very good with beef, Chef. - Aren't you?
0:03:16 > 0:03:18My husband likes his beef well done.
0:03:18 > 0:03:20I was avoiding beef at all costs!
0:03:20 > 0:03:21Cheryl is making
0:03:21 > 0:03:23roast rump of beef,
0:03:23 > 0:03:24served with a fondant potato,
0:03:24 > 0:03:26sauteed wild mushrooms,
0:03:26 > 0:03:29spinach, bone marrow,
0:03:29 > 0:03:30and a red wine jus.
0:03:31 > 0:03:33And that's what we're looking for.
0:03:33 > 0:03:35I would cut that in half again,
0:03:35 > 0:03:37width-ways,
0:03:37 > 0:03:39to make sure it's done well!
0:03:39 > 0:03:42Ideally, looking for about 15 portions in all.
0:03:42 > 0:03:43We have a really busy lunch service.
0:03:43 > 0:03:45- Happy? All right?- No.
0:03:45 > 0:03:47Brilliant(!) Call me if you need me.
0:03:47 > 0:03:50- I need you! - SHE LAUGHS
0:03:55 > 0:03:57I'm not feeling good about this,
0:03:57 > 0:03:59because I don't do beef. I never get it right.
0:03:59 > 0:04:01So this is my worst nightmare.
0:04:01 > 0:04:04I'm cutting half of this meat off. This is wrong.
0:04:04 > 0:04:06That's his profit going out of the window.
0:04:06 > 0:04:08I'm cutting off big chunks of meat here.
0:04:14 > 0:04:16Push that forward, OK?
0:04:17 > 0:04:20So it comes out as clean as that.
0:04:20 > 0:04:22Zoe will be responsible
0:04:22 > 0:04:24for the confit duck leg,
0:04:24 > 0:04:26served with black pudding, a frisee salad,
0:04:26 > 0:04:29and a red wine sauce.
0:04:29 > 0:04:30This is exactly what I want.
0:04:30 > 0:04:32No cuts through the leg.
0:04:32 > 0:04:35The skin's perfect there.
0:04:35 > 0:04:36I'll absolutely give it a go.
0:04:36 > 0:04:38I hope I can make it as perfect as yours!
0:04:38 > 0:04:40- Thank you.- Thank you very much.
0:04:42 > 0:04:45Very excited and very nervous about the duck,
0:04:45 > 0:04:47because obviously, I haven't done it before.
0:04:47 > 0:04:50There's huge potential for mistakes when it's your first time doing something.
0:04:50 > 0:04:54As always, the pressure is definitely on.
0:04:54 > 0:04:56I feel it already.
0:05:04 > 0:05:06This bit here,
0:05:06 > 0:05:08where you've taken the tail bit off,
0:05:08 > 0:05:10that's a bit scraggy.
0:05:10 > 0:05:13Here it's all going to fall apart,
0:05:13 > 0:05:16- but obviously we need to take all these bones out.- Yep.
0:05:16 > 0:05:20Take all these pin bones out and look once it's trimmed up, and we'll see where we are from there.
0:05:22 > 0:05:25It's massive to get it right today. I want to get it perfect,
0:05:25 > 0:05:26and make the chef happy.
0:05:26 > 0:05:29It's his restaurant, his livelihood. and his reputation on the line.
0:05:29 > 0:05:31All right, Danny? How did you do?
0:05:31 > 0:05:33- OK, I think.- Yeah, OK.
0:05:33 > 0:05:36- Make sure the bones are out, did you? - Yeah.- Lovely.
0:05:36 > 0:05:38Yeah, all good.
0:05:38 > 0:05:41So, cut through there.
0:05:42 > 0:05:44Cut through there, all right?
0:05:44 > 0:05:45Yeah.
0:05:45 > 0:05:50Having butchered the beef, Cheryl sets to work on the fondant potatoes.
0:05:50 > 0:05:52Easy one to do.
0:05:52 > 0:05:53- Straight down.- Yeah.
0:05:53 > 0:05:55- Use that as your guide and then you'll be fine.- OK.
0:05:55 > 0:05:58- Thank you.- OK?- Yeah, thank you. Yeah, happy.- Good.
0:06:00 > 0:06:01Sort of.
0:06:19 > 0:06:22Ah, come on!
0:06:23 > 0:06:24Oh, blimey!
0:06:29 > 0:06:31- OK, Zoe?- Is it OK?
0:06:31 > 0:06:33Looking all right, yeah.
0:06:33 > 0:06:35These are good. You happy with these?
0:06:35 > 0:06:37I'm happy that you're happy,
0:06:37 > 0:06:39- so I'm delighted. - SHE LAUGHS
0:06:39 > 0:06:42- The hard part is to come.- Oh, right. I thought you'd say that!
0:06:45 > 0:06:47Basically, these are being confied, that process.
0:06:47 > 0:06:50We want them to be nice and crispy on our skin side now,
0:06:50 > 0:06:53so we don't need to cook them too much on top of the stove.
0:06:53 > 0:06:56I'll go straight into the oven with these, OK?
0:06:56 > 0:06:58Frisee salad. We've got some chives
0:06:58 > 0:07:00going in there.
0:07:00 > 0:07:03Into that, I've got smoked bacon, OK?
0:07:03 > 0:07:06Black pudding, just been cooked under the grill.
0:07:06 > 0:07:09And that's going to go on here.
0:07:10 > 0:07:13The last thing - one thing I don't do is sauce over the black pudding,
0:07:13 > 0:07:15cos it makes it look a bit...
0:07:15 > 0:07:17Right. Don't touch the black pudding.
0:07:17 > 0:07:18Don't touch the black pudding, OK?
0:07:18 > 0:07:21- That's how I want it today. Are you happy?- Yes.
0:07:24 > 0:07:26I'm really big on presentation
0:07:26 > 0:07:28and things that look pretty and elegant,
0:07:28 > 0:07:30and I hope I don't let him down.
0:07:34 > 0:07:38It's 12 o'clock, and the first customers have started to arrive.
0:07:39 > 0:07:41The standards are very, very high.
0:07:41 > 0:07:45We need to make sure the food goes out really quickly.
0:07:45 > 0:07:49If it's not perfect, we can't send it.
0:07:49 > 0:07:51It's as simple as that.
0:07:51 > 0:07:54OK, guys. First order up. Cheryl, two beef.
0:07:54 > 0:07:56- Medium rare, medium.- Yes, Chef.
0:08:06 > 0:08:09- How long will that take now? - One minute, Chef.- Brilliant.
0:08:10 > 0:08:11Be careful, yeah?
0:08:15 > 0:08:16Ooh!
0:08:16 > 0:08:19- SHE LAUGHS - That comes out fast!
0:08:19 > 0:08:22- Hold on. It needs dressed, this one. Re-dress it.- I'll take it off.
0:08:22 > 0:08:25- On there again.- OK. - Really, really quickly.
0:08:25 > 0:08:27It's not good enough to serve, sorry.
0:08:27 > 0:08:29I gotcha, OK?
0:08:29 > 0:08:31Mushrooms. See the bone?
0:08:31 > 0:08:33Got to really go now. That's fine. Stop, stop!
0:08:33 > 0:08:35OK. Bring them over here onto this tray.
0:08:35 > 0:08:37First two are ready.
0:08:39 > 0:08:41Hey, Monsieur.
0:08:41 > 0:08:44- This one, medium rare.- Ha-ha!
0:08:46 > 0:08:48Hey, Cheryl. Down here, crack on.
0:08:48 > 0:08:49Clear down.
0:08:49 > 0:08:52- Yeah.- You'll get another beef order in a minute.
0:08:52 > 0:08:55That was really exciting. It was great.
0:08:55 > 0:08:56But look at this smile.
0:08:56 > 0:08:58Ah!
0:08:58 > 0:09:00One salmon.
0:09:02 > 0:09:05The hardest part is making sure the salmon's cooked properly.
0:09:05 > 0:09:07Not overcooked, not undercooked.
0:09:07 > 0:09:10This is my first one, so fingers crossed.
0:09:12 > 0:09:15How far are you away on those salmon?
0:09:15 > 0:09:17They're about to go in the oven.
0:09:22 > 0:09:24Put the timer on four minutes for those.
0:09:35 > 0:09:36That's it.
0:09:36 > 0:09:40- Two salmon are coming right now, yeah?- Yeah, lovely.
0:09:40 > 0:09:42They look spot-on to me, mate.
0:09:42 > 0:09:45Nicely cooked. Bring them over, mate.
0:09:45 > 0:09:47Mind, mind, mind.
0:09:47 > 0:09:48Go, go, go!
0:09:48 > 0:09:50TIMER BEEPS
0:09:50 > 0:09:53Trickiest bit's just the salmon. Just making sure it's cooked, it's ready.
0:09:53 > 0:09:56It's just keeping an eye on everything and staying calm.
0:09:56 > 0:09:58If I can do that, it should be OK.
0:09:58 > 0:09:59Duck leg, salmon on order, yeah?
0:09:59 > 0:10:01Chef.
0:10:05 > 0:10:08How will I know when it's ready? Will I look at it
0:10:08 > 0:10:09just to be sure?
0:10:09 > 0:10:13- You can't really know. - No? "You can't really know." I love that(!)
0:10:13 > 0:10:15You can never be sure until it's wrong.
0:10:28 > 0:10:29Zoe, how are you doing?
0:10:29 > 0:10:31Just 20 seconds...
0:10:31 > 0:10:32Couple of minutes? Brilliant.
0:10:39 > 0:10:41Stop, stop, stop, stop, stop.
0:10:41 > 0:10:43Jut go easy on the sauce, OK?
0:10:43 > 0:10:46Yes. I don't like that squirter.
0:10:48 > 0:10:51Quick, quick, quick, quick. Well done.
0:10:59 > 0:11:00Ooh!
0:11:00 > 0:11:03One oyster, roquette and prosciutto salad, one beetroot, two rump.
0:11:03 > 0:11:05Cheryl?
0:11:05 > 0:11:07- Yeah!- Got two rump away.
0:11:07 > 0:11:11Two rump away? Two rump away, two rump away.
0:11:11 > 0:11:12OK!
0:11:12 > 0:11:16Some Irish pig burger, rump of beef.
0:11:16 > 0:11:18Very well done, so you'll be all right, Cheryl?
0:11:18 > 0:11:21Is that extra to the last lot?
0:11:21 > 0:11:23Yes, it's extra!
0:11:23 > 0:11:25- Got two and a half minutes, Cheryl, OK?- What for?
0:11:25 > 0:11:26First two beef.
0:11:26 > 0:11:29The first two? Yeah, that's fine. Yeah, I'll be there, Chef.
0:11:29 > 0:11:31They're medium.
0:11:31 > 0:11:32Medium? I've got one medium,
0:11:32 > 0:11:34one well done,
0:11:34 > 0:11:36and one...I don't know.
0:11:41 > 0:11:44- How far are you off, Cheryl? - One minute, Chef.
0:11:44 > 0:11:47One minute!
0:11:49 > 0:11:51Cheryl, I'm waiting for you now.
0:11:51 > 0:11:53I'm coming, Chef!
0:11:55 > 0:11:56Go, go, go, go!
0:11:56 > 0:11:57Doing really well.
0:11:57 > 0:12:00Oh, that's it, yeah.
0:12:01 > 0:12:03Two beef dressed, Chef.
0:12:03 > 0:12:04Brilliant.
0:12:04 > 0:12:07I'm telling you. Bang me on a stage in the Albert Hall.
0:12:07 > 0:12:10Here you are. Stand Chef on the stage on the Albert Hall. See how he gets on.
0:12:10 > 0:12:12SHE LAUGHS
0:12:14 > 0:12:16It's good fun, though.
0:12:18 > 0:12:20Danny, we've got three salmon
0:12:20 > 0:12:22- just coming on order now.- Yes, Chef.
0:12:22 > 0:12:25It's midway through service,
0:12:25 > 0:12:28and Danny's salmon dish is proving popular.
0:12:28 > 0:12:30Danny, how far are you away, mate?
0:12:30 > 0:12:32Erm, will be
0:12:32 > 0:12:33two minutes on the salmon.
0:12:33 > 0:12:37Once you've gone on these three, you've got five more on order, yeah?
0:12:37 > 0:12:38OK, no worries, Chef.
0:12:38 > 0:12:42I just got to get these three away, and I have five more salmon going on.
0:12:42 > 0:12:43Busy.
0:12:43 > 0:12:45That's it. Lovely.
0:12:49 > 0:12:50Service!
0:12:50 > 0:12:52Yes, Chef.
0:12:52 > 0:12:55Danny, salmon's looking lovely, mate.
0:12:55 > 0:12:56Service!
0:12:58 > 0:13:00Go. Just take that. Go.
0:13:05 > 0:13:07Right, Zoe?
0:13:07 > 0:13:08Don't dress that salad.
0:13:08 > 0:13:10- You got any dressing in there?- Yup.
0:13:10 > 0:13:12So put it all back in the bowl.
0:13:12 > 0:13:15- You'll need a little bit less than that.- OK, no problem.
0:13:15 > 0:13:20- That's about three portions in there. We need to make money here, yeah? - Yup.- OK?- OK.
0:13:20 > 0:13:22Is there any bacon in that salad?
0:13:22 > 0:13:23Yeah, there is.
0:13:30 > 0:13:31Duck, Chef!
0:13:36 > 0:13:39Salmon and a duck away, yes?
0:13:40 > 0:13:42- Zoe?- Yeah, duck away.
0:13:42 > 0:13:44OK, Zoe. Can I have an answer then, please?
0:13:44 > 0:13:46- Yeah, Chef.- Thank you.
0:13:46 > 0:13:48Yeah, you know -
0:13:48 > 0:13:51first time in a professional kitchen with paying customers.
0:13:51 > 0:13:53It's never going to be easy, but we'll get there.
0:13:58 > 0:14:01Can I have a rump steak and a salmon, guys, yes?
0:14:01 > 0:14:04- Now?- Now. No?- No, no!
0:14:04 > 0:14:06- Two minutes?- Two minutes. - OK, two minutes.
0:14:14 > 0:14:16Salmon and a rump coming up now, Cheryl, yeah?
0:14:16 > 0:14:17Give me one minute, Chef.
0:14:17 > 0:14:19One minute?
0:14:19 > 0:14:21Can't keep extending the time.
0:14:21 > 0:14:23This is nuts! This is nuts!
0:14:29 > 0:14:31We need that beef right up, please.
0:14:31 > 0:14:33I'm coming in 15 seconds.
0:14:35 > 0:14:37Cor! Haven't said that for a while.
0:14:37 > 0:14:39Come on, Cheryl. I need that beef.
0:14:39 > 0:14:41It's coming now.
0:14:41 > 0:14:42Come on, come on, come on.
0:14:42 > 0:14:46Watch the side of the plate with sauce.
0:14:49 > 0:14:50Rump steak, medium.
0:14:50 > 0:14:53Well done. Brilliant.
0:14:57 > 0:15:00I had the steak. Cooked to absolute perfection.
0:15:00 > 0:15:04And bone marrow, which I've never had before, tastes quite nice, as well. I'm impressed.
0:15:04 > 0:15:08US entrecote, three cods, salmon and a rump. Yes?
0:15:10 > 0:15:12- So, Danny...- Yeah?
0:15:12 > 0:15:14After this salmon, two more salmon away.
0:15:14 > 0:15:15- Another salmon, Chef?- Yes.
0:15:15 > 0:15:17Yeah, busy now.
0:15:17 > 0:15:20Just keeping track of what the chef's shouting.
0:15:20 > 0:15:22- Where's that salmon, Dan? - Yeah, here, Chef.
0:15:25 > 0:15:27Brilliant. Thank you.
0:15:34 > 0:15:37To be honest, I'm very fussy about my salmon
0:15:37 > 0:15:38and this was absolutely perfect.
0:15:38 > 0:15:40Thoroughly enjoyed it.
0:15:40 > 0:15:43Just give me one duck straight up right now, really quickly.
0:15:43 > 0:15:45Yeah, Chef, there's one coming right now.
0:15:45 > 0:15:48Zoe, let's go. I need that really, really quickly.
0:15:48 > 0:15:50Brilliant. Let's go.
0:15:57 > 0:15:59Let's have this duck then, please.
0:15:59 > 0:16:00I really need that duck.
0:16:00 > 0:16:02Yeah, Chef. It's coming right now.
0:16:04 > 0:16:06Come on, Zoe, you'll have to pick it up a bit.
0:16:06 > 0:16:07It's literally...
0:16:07 > 0:16:09Go, go, go, come on!
0:16:09 > 0:16:11Literally seconds away.
0:16:11 > 0:16:13Sauce on then, Zo'?
0:16:13 > 0:16:15Yep.
0:16:15 > 0:16:17Come on, let's have 'em, mate.
0:16:17 > 0:16:18Go quickly.
0:16:26 > 0:16:28I had the duck salad.
0:16:28 > 0:16:29It was really beautiful.
0:16:29 > 0:16:31I wasn't expecting the flavours.
0:16:31 > 0:16:33What really blew me away was the black pudding.
0:16:33 > 0:16:37I just wasn't expecting to taste like that, cos normally it can be a bit dry.
0:16:37 > 0:16:38So I was really impressed.
0:16:41 > 0:16:44OK, guys, that's it. End of service. Well done. Thank you very much.
0:16:46 > 0:16:48HE SIGHS
0:16:48 > 0:16:51I've really enjoyed it. I really did.
0:16:51 > 0:16:55It was mad and exciting.
0:16:55 > 0:16:58But it's something I'm really glad I've done.
0:16:58 > 0:17:02Goodness, it was just like a big whirlwind.
0:17:02 > 0:17:05Professional kitchens are just hectic.
0:17:05 > 0:17:10I feel good, actually. I'm pleased with that.
0:17:10 > 0:17:12On to the next challenge, I suppose.
0:17:16 > 0:17:19A tough service is over,
0:17:19 > 0:17:22but the celebrities now face another test -
0:17:22 > 0:17:24to cook head chef Allen's classic dish
0:17:24 > 0:17:26of seared scallops,
0:17:26 > 0:17:28served with a sauce vierge
0:17:28 > 0:17:29and vine tomatoes.
0:17:30 > 0:17:33They skills they'll have to demonstrate -
0:17:33 > 0:17:35absolute lightness of touch,
0:17:35 > 0:17:36attention for detail,
0:17:36 > 0:17:38and the seasoning
0:17:38 > 0:17:40is going to have to be second to none.
0:17:44 > 0:17:45So, first job to do
0:17:45 > 0:17:47is to open the scallops.
0:17:50 > 0:17:53All you want to do is just press that out,
0:17:53 > 0:17:56and we're left with that, OK?
0:17:56 > 0:17:59The last thing I want is for you to leave half the scallop on the shell.
0:17:59 > 0:18:02Put your thumb in there.
0:18:02 > 0:18:05And that is what you want.
0:18:08 > 0:18:10The next stage is making the sauce.
0:18:10 > 0:18:12Olive oil.
0:18:12 > 0:18:15Coriander seeds.
0:18:15 > 0:18:18Just put them on the side, to warm.
0:18:18 > 0:18:20OK. Tomatoes.
0:18:20 > 0:18:24What I'm looking for is a nice, even dice.
0:18:24 > 0:18:26This is where you prove to me
0:18:26 > 0:18:27what your knife skills are like.
0:18:30 > 0:18:31Parsley.
0:18:31 > 0:18:35It needs to be really, really, really fine.
0:18:35 > 0:18:37And then into there,
0:18:37 > 0:18:40I'm going to put my tomatoes to warm up.
0:18:40 > 0:18:42and into that,
0:18:42 > 0:18:44parsley.
0:18:44 > 0:18:46Lemon juice.
0:18:48 > 0:18:50Scallops.
0:18:50 > 0:18:52These will take seconds.
0:18:59 > 0:19:01Finish the dish off with some caviar.
0:19:04 > 0:19:07That's a seared scallop with sauce vierge and vine tomato.
0:19:10 > 0:19:11What I'm looking for -
0:19:11 > 0:19:13perfect seasoning, not too much sauce,
0:19:13 > 0:19:16and the scallops need to be perfectly cooked.
0:19:16 > 0:19:19OK?
0:19:33 > 0:19:36I've never opened a scallop before.
0:19:36 > 0:19:39It's not as easy as he made it look.
0:19:39 > 0:19:41Come on!
0:19:41 > 0:19:43Hello! Come on, open!
0:19:43 > 0:19:45Open wide!
0:19:45 > 0:19:46How did he open it?!
0:19:46 > 0:19:49Ah, gotcha!
0:19:49 > 0:19:51OK.
0:19:54 > 0:19:56Right, that's that. Now, he said
0:19:56 > 0:19:58you get this bit, and pop it out.
0:20:15 > 0:20:18OK. How's that?
0:20:18 > 0:20:20I think this dish could be ruined
0:20:20 > 0:20:22by overcooking the scallops.
0:20:22 > 0:20:24I've got to make sure that they're not raw.
0:20:24 > 0:20:26He browned them really nicely, didn't he?
0:20:26 > 0:20:28That's what I need to do.
0:20:42 > 0:20:43OK, I think I'm done.
0:20:43 > 0:20:45That's it.
0:20:48 > 0:20:51The only thing I'm not sure of is if the scallops
0:20:51 > 0:20:53are cooked through.
0:21:11 > 0:21:13Presentation looks good.
0:21:13 > 0:21:14Scallops, from what I can see,
0:21:14 > 0:21:17look lovely and even.
0:21:17 > 0:21:19Let's hope they're seasoned perfectly.
0:21:27 > 0:21:29I have to say, I think you've done really well.
0:21:29 > 0:21:31It's a pleasure to eat.
0:21:31 > 0:21:33Scallops are cooked perfectly.
0:21:33 > 0:21:34Tomatoes are cut nicely.
0:21:34 > 0:21:36Seasoning's there.
0:21:38 > 0:21:39Yep, I'd be happy to serve that.
0:21:39 > 0:21:41Oh!
0:21:41 > 0:21:43I'm very excited now!
0:21:43 > 0:21:45SHE LAUGHS
0:21:46 > 0:21:49- Thank you very much, Chef. - Thank you.- Now I'm going to collapse.
0:21:52 > 0:21:54That was brilliant.
0:21:54 > 0:21:57That was absolutely brilliant. He loved it.
0:21:57 > 0:22:02So, absolutely thrilled with the result of that, I am.
0:22:02 > 0:22:04And amazed.
0:22:07 > 0:22:10I want to make this dish as best I can.
0:22:10 > 0:22:12If I fail,
0:22:12 > 0:22:14I'm going to be annoyed at myself.
0:22:14 > 0:22:15This is down to me,
0:22:15 > 0:22:17so I've got to do it right.
0:22:26 > 0:22:29For me, there's not enough lemon. I like a bit of sharpness.
0:22:32 > 0:22:35That's better. I can taste the lemon now.
0:22:44 > 0:22:46I'm just making sure they're not overdone.
0:22:55 > 0:22:58OK, done. Hopefully chef likes it.
0:22:58 > 0:23:01Hopefully the scallops are cooked just right.
0:23:01 > 0:23:03I don't think I could have done it a lot better than that.
0:23:18 > 0:23:20Presentation looks good.
0:23:20 > 0:23:23But some of the tomatoes look a bit big.
0:23:23 > 0:23:26Looking for a nice dice with the tomato.
0:23:30 > 0:23:33The actual scallops
0:23:33 > 0:23:36feel a bit overcooked, Danny.
0:23:38 > 0:23:40Nice amount of sauce vierge.
0:23:40 > 0:23:43It's awash with lemon juice,
0:23:43 > 0:23:46but overall, the dish has come together well.
0:23:46 > 0:23:49- A couple of things to work on.- OK.
0:23:49 > 0:23:50Thank you very much.
0:23:50 > 0:23:53- Thanks, Chef. Real pleasure. - Thank you.
0:23:53 > 0:23:56That wasn't so bad. Of course, you can always do better.
0:23:56 > 0:23:58Every single scallop could have been perfect.
0:23:58 > 0:24:01Maybe just be a little bit more careful next time.
0:24:01 > 0:24:03But again, self-critical more than anything else.
0:24:03 > 0:24:06I'd rather he said, "That's not perfect, but give me another one."
0:24:11 > 0:24:13This is all completely new to me.
0:24:13 > 0:24:16Again, everything's always new to me.
0:24:21 > 0:24:23It's just all about nice, elegant chopping, you know.
0:24:23 > 0:24:27Keeping it fine, keeping it nicely-shaped.
0:24:29 > 0:24:32I want them all to look exactly the same.
0:24:32 > 0:24:34No big surprises in there.
0:24:41 > 0:24:44Yeah, nicely caramelised, I think.
0:24:44 > 0:24:46OK, let's just get these in the plate.
0:24:52 > 0:24:54And then, finally,
0:24:54 > 0:24:55a few little bits.
0:24:57 > 0:24:59He wants to keep the garnish fine.
0:24:59 > 0:25:01So tricky to do when your hands are shaking like crazy.
0:25:04 > 0:25:06There we go.
0:25:06 > 0:25:08I was really nervous.
0:25:08 > 0:25:12My hands were shaking. I'm so relieved it's finished.
0:25:12 > 0:25:14But it's all about what he thinks, so...
0:25:14 > 0:25:15Huh!
0:25:15 > 0:25:17And breathe.
0:25:31 > 0:25:35So, the actual scallop - what I'd like to see is a bit more colour.
0:25:35 > 0:25:38The one here, that could have done a bit more.
0:25:38 > 0:25:41Is the other side of it maybe browner? Not really?
0:25:41 > 0:25:43Not really, no.
0:25:50 > 0:25:53I'd like to see the tomato diced a bit finer,
0:25:53 > 0:25:55but all the flavours are coming through nicely.
0:25:55 > 0:26:00You get the ground coriander and the caviar comes through, as well, which is nice. Perfect.
0:26:00 > 0:26:02Thank you.
0:26:04 > 0:26:06I just wanted to do it really well.
0:26:06 > 0:26:11I'm actually really thrilled, because generally it was quite positive feedback, I thought.
0:26:18 > 0:26:21Overall today, I was really impressed with the three contestants.
0:26:21 > 0:26:24Cheryl did really well. She's really impressed me,
0:26:24 > 0:26:27especially during lunch, because she had a lot going on.
0:26:27 > 0:26:30And this afternoon, she's done really well.
0:26:30 > 0:26:33D'you know what I'm really proud with today?
0:26:33 > 0:26:35That I managed to cook rump steaks,
0:26:35 > 0:26:37and I cooked them rare, medium,
0:26:37 > 0:26:39well done.
0:26:41 > 0:26:44And I think I did all right.
0:26:46 > 0:26:50Zoe's performance overall today - I thought she did really well.
0:26:50 > 0:26:52There's a couple of things to work on - attention to detail,
0:26:52 > 0:26:55but if she gets those other couple of details right,
0:26:55 > 0:26:57she'll be up there.
0:26:59 > 0:27:03Today had been an absolutely incredible experience.
0:27:03 > 0:27:06To actually get into a professional kitchen,
0:27:06 > 0:27:09where you've got paying customers coming in, and you've got that pressure,
0:27:09 > 0:27:13there has been so much to go home and think about.
0:27:13 > 0:27:16So I'm really pleased with the whole experience.
0:27:16 > 0:27:19I was really impressed with Danny at lunch time.
0:27:19 > 0:27:21He did really well. He kept his calm.
0:27:21 > 0:27:24Scallop dish - a couple of things to work on.
0:27:24 > 0:27:27But once he's got those down, he's a good chef.
0:27:27 > 0:27:29After a day like today,
0:27:29 > 0:27:31I want to go on as far as I possibly can.
0:27:31 > 0:27:33It's been a great day. Experiences so far
0:27:33 > 0:27:35have been fantastic.
0:27:35 > 0:27:38I want to have as many of these great experiences as I possibly can.
0:27:46 > 0:27:49Tomorrow night, the battle for a place in the final eight
0:27:49 > 0:27:51reaches its climax.
0:27:51 > 0:27:53- What have you got left to do? - I've got it all to do!
0:27:53 > 0:27:57As the celebrities face their harshest critics yet.
0:27:57 > 0:28:00It's the kind of thing that gives me nightmares.
0:28:00 > 0:28:03It's geriatric food - and I'm not there yet!
0:28:03 > 0:28:06Only the best will make it.
0:28:06 > 0:28:09Get those scallops on, or our three guest judges will be going home.
0:28:11 > 0:28:13The person leaving us is...
0:28:40 > 0:28:43Subtitles by Red Bee Media Ltd