0:00:03 > 0:00:08We've had 16 celebrities battling it out to win the Masterchef crown.
0:00:11 > 0:00:15If I drop this, I'm literally going to punch myself in the face.
0:00:18 > 0:00:20Only the best are left.
0:00:20 > 0:00:22Now the competition really begins.
0:00:24 > 0:00:27There's loads to do. I don't even know if we can do it.
0:00:27 > 0:00:30Just making sure the right ones go out in the right time.
0:00:30 > 0:00:31It's getting warm in here!
0:00:42 > 0:00:46If you'd said on day one, "You'll be in the final six of Masterchef",
0:00:46 > 0:00:48I'd have said, "There's more likelihood of me standing on the moon."
0:00:48 > 0:00:51I feel like I survived by the skin of my teeth yesterday.
0:00:51 > 0:00:54I think some of us are still lucky to be here, Michael.
0:00:54 > 0:00:55ALL LAUGH
0:00:55 > 0:00:58Very excited, going to get dirty and muck in, you know.
0:00:58 > 0:01:00It's one of these days when you just have to go for it.
0:01:00 > 0:01:03The thing is, we don't have a clue what we're doing and where we're going,
0:01:03 > 0:01:05so just chuck us in the deep end and watch us swim.
0:01:05 > 0:01:07We are very close to the sea,
0:01:07 > 0:01:09so I think that might be what we do!
0:01:09 > 0:01:11As long as there ain't no boats involved,
0:01:11 > 0:01:13I'm going to be absolutely fine.
0:01:24 > 0:01:26Good morning, and welcome to Dover,
0:01:26 > 0:01:29otherwise know as the gateway to Europe.
0:01:29 > 0:01:33This is actually the busiest ferry crossing in the world.
0:01:33 > 0:01:36We are taking you on a little boat trip.
0:01:37 > 0:01:4021 miles in that direction is Calais.
0:01:40 > 0:01:43When I say "little boat", what I actually mean is that.
0:01:45 > 0:01:48You six today are taking over the brasserie.
0:01:48 > 0:01:50 Oh no!
0:01:52 > 0:01:54We are splitting you into teams.
0:01:54 > 0:01:56The first team is Jamie and Emma.
0:01:57 > 0:02:00The second team is Danny and Cheryl.
0:02:00 > 0:02:03And the third team, Michael and Javine. ALL LAUGH
0:02:05 > 0:02:09You'll prepare your lunch dishes on the way out,
0:02:09 > 0:02:11and you'll serve lunch on the way back.
0:02:17 > 0:02:21The brasserie on the Spirit of France offers
0:02:21 > 0:02:24an a la carte menu cooked to order for up to 80 covers.
0:02:24 > 0:02:29The celebrities will be responsible for today's lunch service.
0:02:30 > 0:02:34Head Chef Simon Bean will be making sure his high standards are met.
0:02:35 > 0:02:37OK, guys, you're going to have to create your own menu,
0:02:37 > 0:02:40so please think about how long it's going to take you to prepare it.
0:02:40 > 0:02:44So good luck. Enjoy, and be ready for service.
0:02:44 > 0:02:46Thank you.
0:02:46 > 0:02:49Each team must design a main course
0:02:49 > 0:02:52and a dessert to go on the brasserie menu.
0:02:52 > 0:02:56They have a choice of ingredients, including rib-eye steak,
0:02:56 > 0:02:59chicken breast, sea bass,
0:02:59 > 0:03:03green beans, root vegetables,
0:03:03 > 0:03:07and a selection of fresh herbs, cheeses,
0:03:07 > 0:03:10chocolate, ginger biscuits,
0:03:10 > 0:03:12and citrus and berry fruits.
0:03:12 > 0:03:15For our six, it's time for them to turn it on.
0:03:15 > 0:03:17They're going to do brasserie-style food.
0:03:17 > 0:03:20That means quick, that people want to eat,
0:03:20 > 0:03:22but it's got to have a bit of style to it.
0:03:24 > 0:03:26Tell me what you're going to cook today.
0:03:26 > 0:03:29We're doing fillet of sea bass with a vierge sauce and a creamy mash,
0:03:29 > 0:03:31and some green beans.
0:03:31 > 0:03:35- OK. Dessert?- Dessert, I'm looking for a chocolate tart.
0:03:35 > 0:03:36If you're going to do a chocolate tart,
0:03:36 > 0:03:38there's some smaller rings in there.
0:03:38 > 0:03:41- The smaller the tart, the quicker it'll set.- Fine.
0:03:41 > 0:03:43- OK, good luck.- Thank you.- Thank you, chef.
0:03:43 > 0:03:46For our main, we're going to do chicken escalope,
0:03:46 > 0:03:52with some crushed new potatoes, a salsa verde and some green salad.
0:03:52 > 0:03:55- OK, and dessert? - Pie, with the nectarine.
0:03:57 > 0:03:58- OK.- She's quick!
0:03:58 > 0:04:02- She's good.- OK, grab your main ingredients and good luck.
0:04:02 > 0:04:04OK, guys, what have you decided on?
0:04:04 > 0:04:06We're going to do steak and chips.
0:04:06 > 0:04:09- Good.- But lovely steak and chips, posh steak and chips.
0:04:09 > 0:04:10What's posh steak and chips?
0:04:10 > 0:04:12Well, just steak and chips with "posh" in front of it.
0:04:12 > 0:04:15- Steak and chips cooked by us! - Yeah.
0:04:15 > 0:04:17- Anything with it?- And a bearnaise sauce with it as well.
0:04:17 > 0:04:21- Stretching the boat here. Dessert? - A...creme brulee.- OK.
0:04:21 > 0:04:23- And you're going to get that done, are you?- Are we?
0:04:23 > 0:04:27Not going to have time to get it cooled down again. And set. And then burnt.
0:04:27 > 0:04:29Whatever. If you say we haven't got time, we haven't got time.
0:04:29 > 0:04:32- I don't think you'll have time to do brulee.- OK.
0:04:32 > 0:04:33I would re-think your sweet.
0:04:41 > 0:04:42Two thrusters following...
0:04:56 > 0:04:59Now they've designed their menus, they have less than 90 minutes
0:04:59 > 0:05:03before the ferry arrives in Calais and the diners come on board.
0:05:07 > 0:05:10It's a massive task. The time constraints could be crippling.
0:05:12 > 0:05:15- They've got nowhere to hide on this one.- It's going to be tough.
0:05:15 > 0:05:17You used to have 90 minutes when you played football?
0:05:17 > 0:05:2094, normally, bit of injury time.
0:05:20 > 0:05:22That little bit extra always helps.
0:05:28 > 0:05:30Javine starts to prep the ingredients that will
0:05:30 > 0:05:32go into the sauce for the sea bass.
0:05:33 > 0:05:35Onion's burning my eyes,
0:05:35 > 0:05:38and I'm feeling a little bit queasy right now.
0:05:38 > 0:05:42While team mate Michael is prepping the chocolate tarts.
0:05:43 > 0:05:45This is ridiculous. I'm trying to measure out the chocolate,
0:05:45 > 0:05:48and because of the engines on the ship...look at this!
0:05:48 > 0:05:51What weight is that? There's a 102g difference every second!
0:05:51 > 0:05:54- How do you get the measurements right?- Well, it's roughly.
0:05:54 > 0:05:56 You're telling me it's roughly!
0:05:58 > 0:06:01This is just going to be impossible!
0:06:05 > 0:06:07Chicken.
0:06:07 > 0:06:09Have we got more chicken breasts? I'm going to need a load of those.
0:06:09 > 0:06:11There's enough for your 25 portions.
0:06:14 > 0:06:17Jamie's going to be doing the escalopes.
0:06:18 > 0:06:22I've got so many nectarines to peel, it's terrifying.
0:06:22 > 0:06:24The thing I'm most worried about is getting it done on time.
0:06:24 > 0:06:26We've really got to knuckle down.
0:06:36 > 0:06:39For the dessert, we were going to do a creme brulee,
0:06:39 > 0:06:43but we just haven't got enough time, so it's all changed
0:06:43 > 0:06:46and we're doing a cheesecake, which I've made once before.
0:06:46 > 0:06:48And it's going to be lovely.
0:06:51 > 0:06:52Got to chop all the fruit.
0:06:52 > 0:06:55Hopefully reduce that in some alcohol of some kind.
0:06:55 > 0:06:56Hopefully there's some champagne on board,
0:06:56 > 0:06:58as we're on our way to France.
0:06:58 > 0:06:59Once it's made, it's made.
0:06:59 > 0:07:02So the idea is if we get that out the way, it's done.
0:07:02 > 0:07:05We can put it in the fridge. We haven't got to think about it.
0:07:08 > 0:07:13Michael has begun working the pastry for 25 individual
0:07:13 > 0:07:14chocolate tarts.
0:07:15 > 0:07:17There's no time to blind-bake them,
0:07:17 > 0:07:19so I'm going to have to stab them, a lot,
0:07:19 > 0:07:21and then put them straight in.
0:07:21 > 0:07:23So this could be an absolute disaster.
0:07:23 > 0:07:25I'm just going to have to hope it works.
0:07:31 > 0:07:34So if they all rise up, we won't be able to put any filling in them.
0:07:35 > 0:07:38Yeah, but it'll be like a biscuit. I'll just put some sugar on it.
0:07:38 > 0:07:39So what's the main course?
0:07:39 > 0:07:44Seared sea bass with a herb sauce, mashed potato and spinach.
0:07:44 > 0:07:46So, where's your sea bass now?
0:07:46 > 0:07:48It's waiting to be cooked, so I'm going to cook it
0:07:48 > 0:07:50once I get the order, so everything's calm in my behalf.
0:07:50 > 0:07:52You look like you're doing all right, Javine.
0:07:52 > 0:07:53The weak link here is Michael.
0:07:56 > 0:07:58The ferry is now halfway across the Channel.
0:08:02 > 0:08:05The celebrities have just 45 minutes left
0:08:05 > 0:08:08before the diners board at Calais.
0:08:08 > 0:08:11- We need to stew up that...- Yeah, we need to get the fruit on.
0:08:15 > 0:08:17Where are we going?
0:08:17 > 0:08:19We've got blackberries, blueberries and strawberries in here.
0:08:22 > 0:08:26I've put in a slug of Cointreau, some sugar, little bit of water,
0:08:26 > 0:08:28and that'll sit nicely on top of the mascarpone cheese mix.
0:08:28 > 0:08:31It'll be lovely.
0:08:33 > 0:08:36I love ships. Me and ships get on well.
0:08:36 > 0:08:38I don't get seasick.
0:08:44 > 0:08:46Emma's brilliant. Thankfully, she's in charge.
0:08:46 > 0:08:48With her at the helm, what could possibly go wrong?
0:08:48 > 0:08:51I'm doing two things at once, I'm actually making pastry
0:08:51 > 0:08:53and chopping potatoes simultaneously.
0:08:58 > 0:09:00Jamie, what are you doing and where are you?
0:09:00 > 0:09:03I'm doing the chicken escalopes, crushed new potatoes,
0:09:03 > 0:09:05a salsa verde and a bit of green salad.
0:09:05 > 0:09:07- So these are all going to be fried to order?- Yes.
0:09:07 > 0:09:10- Where's your new potatoes?- They're on the way. Emma's in charge of those.
0:09:10 > 0:09:13- Emma's in charge of those?- Yeah! - Right, what's dessert?
0:09:13 > 0:09:16- We're doing a peach tart. - And who's in charge of that?
0:09:16 > 0:09:20- Emma's in charge of that.- Emma is? - Yeah. She's a genius!
0:09:20 > 0:09:23So all you've got to do is put breadcrumbs on this chicken?!
0:09:23 > 0:09:26Well, flatten them, season them to perfection, breadcrumbs,
0:09:26 > 0:09:29parmesan crust, and then I'll go and help with the potatoes.
0:09:29 > 0:09:33- Yeah. You've got to put breadcrumbs on these chickens.- Yes!
0:09:39 > 0:09:43Emma, the nectarines, what pastry have you used?
0:09:43 > 0:09:46We're using sweet pastry that we're going to grate on top of them,
0:09:46 > 0:09:47- in ramekins.- Excellent!
0:09:47 > 0:09:50You're very lucky. All you had to do was all the veg for the main
0:09:50 > 0:09:54and the dessert, because Jamie has put the breadcrumbs on the chicken!
0:09:54 > 0:09:57Yeah, I'm prepping the salad now.
0:09:57 > 0:10:00That's a man's job, that is, making the breadcrumbs.
0:10:05 > 0:10:09Excuse me, guys, you've got approximately 30 minutes left, OK?
0:10:09 > 0:10:10- ALL: Yes, chef!- Thank you.
0:10:12 > 0:10:13Cheesecake?
0:10:13 > 0:10:16That's on its way. Cheryl's out there cracking on with that now.
0:10:16 > 0:10:18You've left Cheryl in charge of it?
0:10:18 > 0:10:22You've met Cheryl, she's in charge of everything.
0:10:22 > 0:10:24Chef...how do I get all this stuff off?
0:10:25 > 0:10:27Thank you. That tastes really good.
0:10:28 > 0:10:30It's the calm before the storm, this.
0:10:31 > 0:10:34The chips and the steaks we have to cook fresh, don't we?
0:10:34 > 0:10:38So that's when it's going to be mad.
0:10:48 > 0:10:50Please, God...
0:11:01 > 0:11:05OK. That's not good. That's not good.
0:11:05 > 0:11:07Yeah, I'm in trouble.
0:11:07 > 0:11:10- Do you know what happened? - I know exactly what happened!
0:11:10 > 0:11:12If there's one thing I know about, it's desserts.
0:11:12 > 0:11:15And as soon as you said how you were going to cook it, I thought...
0:11:15 > 0:11:17I know. I know.
0:11:17 > 0:11:19The show must go on. You've got to get a dessert out.
0:11:19 > 0:11:21- Yeah.- Let's see what you can make of it.
0:11:21 > 0:11:22OK. I can save this somehow.
0:11:28 > 0:11:30Chef, I've had a nightmare with my tart cases.
0:11:30 > 0:11:33They've gone like pancakes.
0:11:33 > 0:11:35- Was it too hot? - No, probably too cold.
0:11:35 > 0:11:38- They'll have melted before they... - What do you reckon I can do?
0:11:38 > 0:11:41Use one of the piping bags and maybe we'll put a swirl on it...
0:11:41 > 0:11:42- And sell it like that.- Yeah.
0:11:46 > 0:11:50I've said chocolate tart. I'm going to deliver tart with chocolate in.
0:11:50 > 0:11:52We are now in Calais.
0:11:52 > 0:11:54Does this look like a kitchen that's ready to go?
0:11:54 > 0:11:56Does it...? Does it?!
0:12:06 > 0:12:08Are you going to get these puddings done on time?
0:12:08 > 0:12:10Yeah. I need to get them in the fridge.
0:12:10 > 0:12:13I'm not so much worried about these, more the main course.
0:12:13 > 0:12:15- Because that's going to have to be cooked to order.- Yes, it is.
0:12:17 > 0:12:19With the boat in dock,
0:12:19 > 0:12:21the Dover-bound passengers board the ship.
0:12:26 > 0:12:28So, nectarine and ginger pies. They're not in the oven yet,
0:12:28 > 0:12:31- and you're starting service in 15 minutes.- Yes.
0:12:31 > 0:12:34I'm just going to get this done and get them in the oven,
0:12:34 > 0:12:35and then that's that.
0:12:38 > 0:12:42I feel as if I've been going to 100mph. I feel like Roadrunner.
0:12:42 > 0:12:44Roadrunner with a whisk.
0:12:45 > 0:12:47OK, Emma, we're going to need to get these in the oven
0:12:47 > 0:12:49- pretty much now. - Yeah.
0:12:51 > 0:12:55We're running out of time, and Emma has finally got her pies in the oven.
0:12:55 > 0:12:57Oven! Oven!
0:12:58 > 0:13:00Thank God for that.
0:13:00 > 0:13:03The clock is ticking and we are about to move out,
0:13:03 > 0:13:05and they're going to have to be ready for service.
0:13:05 > 0:13:07About 10 minutes to go.
0:13:09 > 0:13:12OK, guys, you're going to have to get all your produce down
0:13:12 > 0:13:15- to the brasserie galley, OK? - ALL: Yes, chef!
0:13:36 > 0:13:38We're down to the last five minutes now.
0:13:38 > 0:13:40We are going to need to start service.
0:13:55 > 0:13:59It's two o'clock, and service is due to start.
0:13:59 > 0:14:02OK, guys, I'm going to need one out of your twos to come down to
0:14:02 > 0:14:04the brasserie galley.
0:14:04 > 0:14:06We've got 70 diners waiting to be fed.
0:14:06 > 0:14:10- So, between you, decide who's going to go out first.- You go.
0:14:12 > 0:14:13You're the meat bloke.
0:14:16 > 0:14:17Cheers!
0:14:18 > 0:14:22If I drop this, I'm literally going to punch myself in the face.
0:14:23 > 0:14:26- Looking forward to service?- Yeah, that's my favourite bit!
0:14:26 > 0:14:29Have you sorted out between the two of you who's going to do what,
0:14:29 > 0:14:31- and when you're going to do it? - No.
0:14:31 > 0:14:33Right, where?
0:14:33 > 0:14:36These are going to look great, they're going to taste lovely,
0:14:36 > 0:14:38I think I've got away with it.
0:14:38 > 0:14:40CHEF: Michael, where's Javine?
0:14:40 > 0:14:42I have absolutely no idea. Is she not with you?
0:14:42 > 0:14:44One of you is going to have to start service.
0:14:44 > 0:14:47- Has she not...where is she? - You tell me, she's your partner!
0:14:49 > 0:14:52Service should have begun 15 minutes ago,
0:14:52 > 0:14:55but Javine still hasn't prepped the fish.
0:14:55 > 0:14:59Goodness gracious me, where's the fish? Where's the sea bass?
0:14:59 > 0:15:02I'm running out of time and I haven't prepared everything,
0:15:02 > 0:15:05so I'm in a bit of a rush.
0:15:05 > 0:15:07We've got diners in the brasserie now.
0:15:07 > 0:15:10I will try and find her. I've just been trying to save this,
0:15:10 > 0:15:12but I will try and save that, as well.
0:15:12 > 0:15:14Just give me a second and I'm there.
0:15:14 > 0:15:18Have you got the sea bass, please? Can you get me the sea bass please?
0:15:20 > 0:15:23I was in charge of the pudding and Javine was in charge of the mains,
0:15:23 > 0:15:24but I come back and...
0:15:24 > 0:15:27It doesn't seem like things are ready yet for the mains!
0:15:29 > 0:15:30Oh, she's back!
0:15:30 > 0:15:32Oh, thank God. I was really panicking!
0:15:35 > 0:15:38- WAITRESS: Hello, you all ready to order?- The sea bass, please.
0:15:38 > 0:15:42- Sea bass.- Chicken, please.- Yourself, sir?- Steak and chips, please.
0:15:42 > 0:15:46I'll be along to do your desserts later on. Thank you.
0:15:46 > 0:15:49OK, guys, listen up! First order!
0:15:49 > 0:15:53Three sea bass, two rib, one well done, one medium. One chicken.
0:15:53 > 0:15:54ALL: Yes, chef!
0:15:56 > 0:15:57Because they're running late,
0:15:57 > 0:16:02they now only have 30 minutes to cook all their main courses.
0:16:02 > 0:16:04And 30 minutes for desserts.
0:16:05 > 0:16:07You might be in teams of two,
0:16:07 > 0:16:08but you've got to work at six, now!
0:16:09 > 0:16:11Mind your backs!
0:16:14 > 0:16:18OK, guys, listen up! One steak medium, one steak well done.
0:16:18 > 0:16:20Is that the same as the first one?
0:16:20 > 0:16:22No, it's another one, I'm calling them as they come in.
0:16:22 > 0:16:24So, we've got four steaks on order -
0:16:24 > 0:16:25two medium, two well-done.
0:16:25 > 0:16:29If Danny and Cheryl get hit with rare, medium, rare, well done,
0:16:29 > 0:16:31medium, well done,
0:16:31 > 0:16:34they're going to need to be carried off this ferry.
0:16:35 > 0:16:39- Two ribs medium, one rib rare. - Er, that's four in all, yeah?
0:16:39 > 0:16:43Two rib medium, two rib... Two rib medium, two rib rare.
0:16:43 > 0:16:47- Easy for you to say! - What we doing about the chips?
0:16:47 > 0:16:50Plenty of orders on the go, steaks are all partly cooked,
0:16:50 > 0:16:52so we've just got to try and bring everything together.
0:16:52 > 0:16:55Where are we putting the chips? What we putting them in?
0:16:55 > 0:16:58Cheryl and Danny, your steaks are looking nice, well done!
0:17:02 > 0:17:05I asked for medium, it's lovely. It's perfect.
0:17:08 > 0:17:09It's a bit disconcerting,
0:17:09 > 0:17:12because every now and again the ship lurches!
0:17:12 > 0:17:15Oops. Especially when you're next to a boiling hot oven.
0:17:15 > 0:17:17- Chicken with a salad. - Of course, madam.
0:17:17 > 0:17:21- Away, please. Three chicken, two bass!- ALL: Yes, chef!
0:17:22 > 0:17:26- Jamie, you got five chickens on order now, yeah?- Yeah.
0:17:26 > 0:17:29- How many you got in your pan?- One. - That's not five, is it?
0:17:29 > 0:17:32It's obviously quite popular. So far we're doing... OK, next away!
0:17:32 > 0:17:34Next away. Four chicken, one bass!
0:17:34 > 0:17:37- Oh, man!- You going to be able to do that, Jamie?- Yeah. No problem.
0:17:39 > 0:17:43I'm doing all the garnishes. I'm trying to be organised.
0:17:43 > 0:17:46I'm just going to do it very calmly and methodically.
0:17:48 > 0:17:50Come on, quick as you can, guys.
0:17:56 > 0:17:59The chicken is absolutely lovely, it's succulent.
0:17:59 > 0:18:01The vegetables are cooked to perfection.
0:18:01 > 0:18:03So everything's really good.
0:18:05 > 0:18:08OK, away please! Two bass and three chicken we're doing next, then.
0:18:10 > 0:18:14Having made their puddings, Michael now has to prep and cook
0:18:14 > 0:18:19Javine's sea bass, while she steams the spinach and finishes the sauce.
0:18:19 > 0:18:23- How long on the bass, Michael?- Three minutes, chef!- Too long.
0:18:27 > 0:18:29HE LAUGHS Bloody hell!
0:18:32 > 0:18:33Ohh!
0:18:34 > 0:18:36How long on the bass?
0:18:36 > 0:18:38It's...er...about a minute and a half!
0:18:38 > 0:18:40This is so hot.
0:18:42 > 0:18:43Bass is ready, chef!
0:18:49 > 0:18:51Javine, well done, they look nice.
0:18:53 > 0:18:55- Sea bass.- Sea bass, please.
0:18:55 > 0:18:58I need another two bass straight after that.
0:18:58 > 0:19:00How come, all of a sudden, I'm the one being pressured?
0:19:00 > 0:19:03- Where's this bass, Michael? - It's just coming, chef!
0:19:03 > 0:19:06It was coming two minutes ago! It's not swimming itself back to Dover.
0:19:09 > 0:19:13- How we doing, Michael?- Yep, coming chef, just waiting for the mash...
0:19:13 > 0:19:15Oh, it's Javine's fault now, is it?
0:19:19 > 0:19:22- There you go, Javine.- Thank you. - Bass is ready, chef!
0:19:34 > 0:19:36I think it's absolutely first class, delicious.
0:19:40 > 0:19:42Come on, guys. We're going to speed it up a bit,
0:19:42 > 0:19:43you've had your warm-up.
0:19:43 > 0:19:46- You ready to go, yeah? - ALL: Yes, chef!
0:19:47 > 0:19:50- Steak and chips, please.- How would you like that cooked?- Medium rare.
0:19:50 > 0:19:53- For you, madam?- Medium rare, please.
0:19:53 > 0:19:54OK, away, please.
0:19:54 > 0:19:57One medium rare steak. One blue steak.
0:19:57 > 0:19:59And then one medium rare, one medium,
0:19:59 > 0:20:01one blue and two medium steak.
0:20:13 > 0:20:17- Come on, quick as you can, guys. - One medium, chef.
0:20:17 > 0:20:18Service!
0:20:18 > 0:20:22Love the steak, really tasty. The sauce is really nice.
0:20:25 > 0:20:26Any word on that well-done steak?
0:20:26 > 0:20:29Danny, Cheryl, how much longer on this well-done and a medium?
0:20:30 > 0:20:32Need to be quicker than this, guys.
0:20:32 > 0:20:34You're holding everybody else up.
0:20:34 > 0:20:37Food going cold, here! Cheryl! Danny!
0:20:37 > 0:20:40- Blue steak next, Danny.- Blue steak, yeah?
0:20:41 > 0:20:42Obviously steaks cooking to order.
0:20:42 > 0:20:45It's just making sure the right ones go out in the right time.
0:20:45 > 0:20:48- It's getting warm in here! - Hot, hot, hot! Thank you, Cheryl.
0:20:48 > 0:20:51So that's rare, or medium rare, and rare. Erm, medium.
0:20:51 > 0:20:53Rearrange those words, in the order that you want!
0:20:53 > 0:20:55Cheryl, what are you waiting on?
0:20:58 > 0:21:01Cheryl, we've got a well-done steak here that's been sent back.
0:21:01 > 0:21:03- It's almost medium, it needed to go out well-done.- OK. Yes, chef.
0:21:03 > 0:21:05You've picked the hardest thing to do.
0:21:05 > 0:21:08Let's just make sure that we get these steaks out correctly.
0:21:08 > 0:21:10- Yes, chef.- We can't afford to have orders done twice.
0:21:10 > 0:21:12I'm a bit confused, really.
0:21:12 > 0:21:16To get all the different mediums and wells and all that stuff, is tough.
0:21:22 > 0:21:25OK. We've got three-quarters of an hour until we arrive in Dover.
0:21:25 > 0:21:29Now that is not a lot of time for them to eat their main courses
0:21:29 > 0:21:31and get your desserts inside them.
0:21:31 > 0:21:33Speed it up, or we're going to fail.
0:21:36 > 0:21:38- OK? - ALL: Yes, chef!
0:21:39 > 0:21:42You have to be absolutely on it, and...
0:21:42 > 0:21:44Two orders, two bass, one chicken.
0:21:44 > 0:21:47- Chicken, yes, chef! - Three chicken.
0:21:47 > 0:21:50I haven't called away three chicken, why are you giving me three chicken?
0:21:50 > 0:21:51- You said three chicken.- No, I didn't.
0:21:51 > 0:21:54One chicken, one rib, one bass is what I'm waiting on.
0:21:54 > 0:21:57You've got to know what you're doing all the time, which I don't really.
0:21:57 > 0:22:00- We got one chicken coming? - It's full-on...
0:22:00 > 0:22:02Jamie, your plate's ready!
0:22:04 > 0:22:07That one is good, that one is not very good.
0:22:07 > 0:22:09Jamie, when you bring the plate to the pass,
0:22:09 > 0:22:12try and keep your fingers clean. Other than that, it looks nice.
0:22:13 > 0:22:17The chicken was really nice, but the veg and the rest wasn't good at all.
0:22:17 > 0:22:20Right, guys, we got another six tables to go!
0:22:20 > 0:22:23I need this bass. These steaks are going cold!
0:22:23 > 0:22:25One and a half minutes, chef.
0:22:25 > 0:22:27Come on, speed it up, we need it faster than this.
0:22:27 > 0:22:30There's a lot of sea bass being ordered, so that's fantastic.
0:22:30 > 0:22:31Service, please!
0:22:31 > 0:22:34I ordered the sea bass, and it's absolutely lovely.
0:22:34 > 0:22:37So tasty. I'm really impressed.
0:22:39 > 0:22:42Come on, guys, with this steak!
0:22:42 > 0:22:46Well-done steaks coming right now, this very second.
0:22:46 > 0:22:50I ordered steak, delicious. The sauce was a pleasant surprise.
0:22:50 > 0:22:52Altogether, I'm very pleased with it.
0:22:52 > 0:22:55- Well done, Danny. Well done, Cheryl, on the steaks.- Thank you!
0:22:55 > 0:22:57Right, last order going, guys!
0:22:57 > 0:23:00- You've just got two mediums left, Danny.- Two mediums left?
0:23:00 > 0:23:02Come on, then. Let's have a last bit of...
0:23:02 > 0:23:04Just these two medium steaks to get done.
0:23:05 > 0:23:07We're nearly there.
0:23:07 > 0:23:08This is the last ones.
0:23:16 > 0:23:19OK, that's all the mains done. Thank you very much, guys.
0:23:19 > 0:23:22- Let's get these sweets out now, yeah?- ALL: Yes, chef!
0:23:26 > 0:23:28Having over-run on the mains,
0:23:28 > 0:23:33they now have just 15 minutes to get over 70 desserts out.
0:23:34 > 0:23:35Urg!
0:23:37 > 0:23:39They don't look smart.
0:23:39 > 0:23:42But actually, you know what, we can do wonders with cream.
0:23:42 > 0:23:45I might pipe actually cream on top. Brilliant idea! Let's go do it!
0:23:49 > 0:23:50I need a piping bag.
0:23:51 > 0:23:53Pretty sweets, pretty!
0:23:53 > 0:23:54Are you ready to order your desserts?
0:23:54 > 0:23:56Can I have the chocolate tart, please.
0:23:57 > 0:23:59I'll have the nectarine pie, please.
0:23:59 > 0:24:01Cherry cheesecake, please.
0:24:01 > 0:24:02The nectarine pie as well, please.
0:24:04 > 0:24:09Away, please! One tart, one cheesecake, one pie away, please!
0:24:09 > 0:24:10Yes, chef!
0:24:10 > 0:24:12Chef...
0:24:12 > 0:24:13One cheesecake away, please, Cheryl.
0:24:18 > 0:24:20I need this pie, please.
0:24:20 > 0:24:24- Puddings! - Yes, I know! Argh!
0:24:24 > 0:24:26Yeah, it's not like he's doing anything, is it?
0:24:29 > 0:24:32Emma, come on, we're waiting on these tarts. Let's get a move on.
0:24:32 > 0:24:34I need you to get me a pair of scissors, now.
0:24:34 > 0:24:36I need a massive spoon!
0:24:36 > 0:24:37Scissors and a spoon, please!
0:24:37 > 0:24:39Where are they? These should be ready!
0:24:39 > 0:24:43- Scissors! Massive spoon! - I've got a spoon.
0:24:43 > 0:24:45Away, please. One tart, one cheesecake.
0:24:45 > 0:24:47Cheesecake, chef.
0:24:50 > 0:24:54- Five minutes, we'll be finished, won't we, guys?- ALL: Yes, chef!
0:24:54 > 0:24:58- If we get these pies.- We've just got to pipe some in now, chef!
0:24:58 > 0:25:00- You're going to what? - Pipe some cream on one, chef.
0:25:00 > 0:25:03- How many do you want, chef? - About 25 will do!
0:25:05 > 0:25:08Desserts on A2 please, where are they?
0:25:09 > 0:25:11Customers are asking about the pies now, Emma!
0:25:11 > 0:25:13Got the pies. How many do you want, chef?
0:25:13 > 0:25:15I need five straight away.
0:25:17 > 0:25:20Tell you what, if you grate some chocolate on top of that,
0:25:20 > 0:25:21if you can find some.
0:25:21 > 0:25:24- Chocolate I've got coming.- Oh, good. - I found one that's that big.
0:25:24 > 0:25:27- A breezeblock of chocolate. - Come on, pies!
0:25:28 > 0:25:32- Emma. Two pies away, please. - They look great.
0:25:33 > 0:25:38- Those need to be cleaned...- I know. - Send me five down to the pass, now.
0:25:40 > 0:25:42Two pies are coming.
0:25:47 > 0:25:48Thank you.
0:25:48 > 0:25:51I had the nectarine pie and I thought the fruit was a bit bland,
0:25:51 > 0:25:53but the pie was really nice.
0:25:56 > 0:25:58I've got chocolate.
0:26:00 > 0:26:02In the middle of the bloomin' Channel, I found some chocolate.
0:26:02 > 0:26:06Well you could have just gone to Duty Free, to be honest.
0:26:07 > 0:26:11Come on, let's not stop it now. One chocolate tart, one cheesecake.
0:26:11 > 0:26:13You're getting quick at those, aren't you?
0:26:15 > 0:26:18I had the berry cheesecake. Very nice.
0:26:18 > 0:26:20I don't usually eat a lot of sweet stuff,
0:26:20 > 0:26:21but I'm very impressed with it.
0:26:21 > 0:26:24Away, please, three pies, two tarts.
0:26:28 > 0:26:31I had the chocolate tart. I liked the mousse.
0:26:31 > 0:26:33It wasn't what I was expecting.
0:26:33 > 0:26:35Keep those pies coming, please.
0:26:35 > 0:26:36Yes, chef.
0:26:38 > 0:26:39Thank you, six, two.
0:26:42 > 0:26:44This is the last ticket now, guys.
0:26:44 > 0:26:47Two pies, one cheesecake, one tart.
0:26:47 > 0:26:50Two pie. Yes, chef. Yes, chef.
0:26:55 > 0:26:58- Thank you very much. That's it. - Do you want to try one?
0:26:58 > 0:27:01Are you kidding me, I'm not eating one of those.
0:27:02 > 0:27:07That service was verging on insanity. I'm exhausted.
0:27:08 > 0:27:11I hate boats. I can't believe I've actually had to cook on one.
0:27:11 > 0:27:14I just want to get off now.
0:27:14 > 0:27:16There were stages today when I thought it wasn't going to happen,
0:27:16 > 0:27:18but you know what?
0:27:18 > 0:27:20Our celebs stepped up to the mark and made sure it was delivered.
0:27:20 > 0:27:22They've done a great job.
0:27:22 > 0:27:24Once the orders started coming in,
0:27:24 > 0:27:27I didn't know my backside from my elbow, I really didn't.
0:27:27 > 0:27:28It got pretty stressful.
0:27:28 > 0:27:31At the end I was ready to just go and jump overboard.
0:27:31 > 0:27:35In a field of good cooks and hard workers one man stands out,
0:27:35 > 0:27:38and that is Michael. Because that sea bass dish was beautiful.
0:27:38 > 0:27:40Michael done a lot of work today.
0:27:40 > 0:27:45I was kind of being led by him so, thanks to him, everything went well.
0:27:45 > 0:27:47It was tough and I really had to push myself,
0:27:47 > 0:27:50but I'm really pleased with what I managed to do.
0:27:50 > 0:27:52I had a fantastic time today.
0:27:52 > 0:27:56This competition is becoming seriously exciting.
0:27:57 > 0:28:01We have got grafters, we have got people with real skill,
0:28:01 > 0:28:03we got people with real talent.
0:28:03 > 0:28:06You and I have got a tough job because time is approaching when
0:28:06 > 0:28:10we are going to have to send home not just one, but two more of our celebs.
0:28:18 > 0:28:20Next time...
0:28:20 > 0:28:24The celebrities face another daunting challenge.
0:28:24 > 0:28:27We want a dish inspired by somebody you love.
0:28:31 > 0:28:33Dah!
0:28:33 > 0:28:34It's out there.
0:28:34 > 0:28:36Back of the net.
0:28:36 > 0:28:39Which two will be leaving the competition?
0:28:41 > 0:28:43Subtitles by Red Bee Media Ltd