Episode 22 Celebrity MasterChef


Episode 22

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Transcript


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We've had 16 celebrities battling it out to win the Masterchef crown.

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If I drop this, I'm literally going to punch myself in the face.

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Only the best are left.

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Now the competition really begins.

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There's loads to do. I don't even know if we can do it.

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Just making sure the right ones go out in the right time.

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It's getting warm in here!

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If you'd said on day one, "You'll be in the final six of Masterchef",

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I'd have said, "There's more likelihood of me standing on the moon."

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I feel like I survived by the skin of my teeth yesterday.

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I think some of us are still lucky to be here, Michael.

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ALL LAUGH

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Very excited, going to get dirty and muck in, you know.

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It's one of these days when you just have to go for it.

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The thing is, we don't have a clue what we're doing and where we're going,

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so just chuck us in the deep end and watch us swim.

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We are very close to the sea,

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so I think that might be what we do!

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As long as there ain't no boats involved,

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I'm going to be absolutely fine.

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Good morning, and welcome to Dover,

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otherwise know as the gateway to Europe.

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This is actually the busiest ferry crossing in the world.

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We are taking you on a little boat trip.

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21 miles in that direction is Calais.

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When I say "little boat", what I actually mean is that.

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You six today are taking over the brasserie.

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Oh no!

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We are splitting you into teams.

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The first team is Jamie and Emma.

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The second team is Danny and Cheryl.

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And the third team, Michael and Javine. ALL LAUGH

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You'll prepare your lunch dishes on the way out,

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and you'll serve lunch on the way back.

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The brasserie on the Spirit of France offers

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an a la carte menu cooked to order for up to 80 covers.

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The celebrities will be responsible for today's lunch service.

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Head Chef Simon Bean will be making sure his high standards are met.

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OK, guys, you're going to have to create your own menu,

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so please think about how long it's going to take you to prepare it.

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So good luck. Enjoy, and be ready for service.

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Thank you.

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Each team must design a main course

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and a dessert to go on the brasserie menu.

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They have a choice of ingredients, including rib-eye steak,

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chicken breast, sea bass,

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green beans, root vegetables,

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and a selection of fresh herbs, cheeses,

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chocolate, ginger biscuits,

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and citrus and berry fruits.

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For our six, it's time for them to turn it on.

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They're going to do brasserie-style food.

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That means quick, that people want to eat,

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but it's got to have a bit of style to it.

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Tell me what you're going to cook today.

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We're doing fillet of sea bass with a vierge sauce and a creamy mash,

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and some green beans.

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-OK. Dessert?

-Dessert, I'm looking for a chocolate tart.

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If you're going to do a chocolate tart,

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there's some smaller rings in there.

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-The smaller the tart, the quicker it'll set.

-Fine.

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-OK, good luck.

-Thank you.

-Thank you, chef.

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For our main, we're going to do chicken escalope,

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with some crushed new potatoes, a salsa verde and some green salad.

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-OK, and dessert?

-Pie, with the nectarine.

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-OK.

-She's quick!

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-She's good.

-OK, grab your main ingredients and good luck.

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OK, guys, what have you decided on?

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We're going to do steak and chips.

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-Good.

-But lovely steak and chips, posh steak and chips.

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What's posh steak and chips?

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Well, just steak and chips with "posh" in front of it.

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-Steak and chips cooked by us!

-Yeah.

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-Anything with it?

-And a bearnaise sauce with it as well.

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-Stretching the boat here. Dessert?

-A...creme brulee.

-OK.

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-And you're going to get that done, are you?

-Are we?

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Not going to have time to get it cooled down again. And set. And then burnt.

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Whatever. If you say we haven't got time, we haven't got time.

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-I don't think you'll have time to do brulee.

-OK.

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I would re-think your sweet.

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Two thrusters following...

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Now they've designed their menus, they have less than 90 minutes

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before the ferry arrives in Calais and the diners come on board.

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It's a massive task. The time constraints could be crippling.

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-They've got nowhere to hide on this one.

-It's going to be tough.

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You used to have 90 minutes when you played football?

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94, normally, bit of injury time.

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That little bit extra always helps.

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Javine starts to prep the ingredients that will

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go into the sauce for the sea bass.

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Onion's burning my eyes,

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and I'm feeling a little bit queasy right now.

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While team mate Michael is prepping the chocolate tarts.

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This is ridiculous. I'm trying to measure out the chocolate,

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and because of the engines on the ship...look at this!

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What weight is that? There's a 102g difference every second!

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-How do you get the measurements right?

-Well, it's roughly.

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You're telling me it's roughly!

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This is just going to be impossible!

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Chicken.

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Have we got more chicken breasts? I'm going to need a load of those.

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There's enough for your 25 portions.

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Jamie's going to be doing the escalopes.

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I've got so many nectarines to peel, it's terrifying.

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The thing I'm most worried about is getting it done on time.

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We've really got to knuckle down.

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For the dessert, we were going to do a creme brulee,

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but we just haven't got enough time, so it's all changed

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and we're doing a cheesecake, which I've made once before.

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And it's going to be lovely.

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Got to chop all the fruit.

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Hopefully reduce that in some alcohol of some kind.

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Hopefully there's some champagne on board,

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as we're on our way to France.

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Once it's made, it's made.

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So the idea is if we get that out the way, it's done.

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We can put it in the fridge. We haven't got to think about it.

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Michael has begun working the pastry for 25 individual

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chocolate tarts.

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There's no time to blind-bake them,

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so I'm going to have to stab them, a lot,

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and then put them straight in.

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So this could be an absolute disaster.

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I'm just going to have to hope it works.

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So if they all rise up, we won't be able to put any filling in them.

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Yeah, but it'll be like a biscuit. I'll just put some sugar on it.

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So what's the main course?

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Seared sea bass with a herb sauce, mashed potato and spinach.

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So, where's your sea bass now?

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It's waiting to be cooked, so I'm going to cook it

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once I get the order, so everything's calm in my behalf.

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You look like you're doing all right, Javine.

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The weak link here is Michael.

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The ferry is now halfway across the Channel.

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The celebrities have just 45 minutes left

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before the diners board at Calais.

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-We need to stew up that...

-Yeah, we need to get the fruit on.

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Where are we going?

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We've got blackberries, blueberries and strawberries in here.

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I've put in a slug of Cointreau, some sugar, little bit of water,

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and that'll sit nicely on top of the mascarpone cheese mix.

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It'll be lovely.

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I love ships. Me and ships get on well.

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I don't get seasick.

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Emma's brilliant. Thankfully, she's in charge.

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With her at the helm, what could possibly go wrong?

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I'm doing two things at once, I'm actually making pastry

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and chopping potatoes simultaneously.

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Jamie, what are you doing and where are you?

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I'm doing the chicken escalopes, crushed new potatoes,

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a salsa verde and a bit of green salad.

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-So these are all going to be fried to order?

-Yes.

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-Where's your new potatoes?

-They're on the way. Emma's in charge of those.

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-Emma's in charge of those?

-Yeah!

-Right, what's dessert?

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-We're doing a peach tart.

-And who's in charge of that?

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-Emma's in charge of that.

-Emma is?

-Yeah. She's a genius!

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So all you've got to do is put breadcrumbs on this chicken?!

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Well, flatten them, season them to perfection, breadcrumbs,

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parmesan crust, and then I'll go and help with the potatoes.

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-Yeah. You've got to put breadcrumbs on these chickens.

-Yes!

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Emma, the nectarines, what pastry have you used?

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We're using sweet pastry that we're going to grate on top of them,

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-in ramekins.

-Excellent!

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You're very lucky. All you had to do was all the veg for the main

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and the dessert, because Jamie has put the breadcrumbs on the chicken!

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Yeah, I'm prepping the salad now.

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That's a man's job, that is, making the breadcrumbs.

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Excuse me, guys, you've got approximately 30 minutes left, OK?

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-ALL: Yes, chef!

-Thank you.

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Cheesecake?

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That's on its way. Cheryl's out there cracking on with that now.

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You've left Cheryl in charge of it?

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You've met Cheryl, she's in charge of everything.

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Chef...how do I get all this stuff off?

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Thank you. That tastes really good.

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It's the calm before the storm, this.

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The chips and the steaks we have to cook fresh, don't we?

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So that's when it's going to be mad.

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Please, God...

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OK. That's not good. That's not good.

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Yeah, I'm in trouble.

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-Do you know what happened?

-I know exactly what happened!

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If there's one thing I know about, it's desserts.

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And as soon as you said how you were going to cook it, I thought...

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I know. I know.

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The show must go on. You've got to get a dessert out.

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-Yeah.

-Let's see what you can make of it.

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OK. I can save this somehow.

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Chef, I've had a nightmare with my tart cases.

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They've gone like pancakes.

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-Was it too hot?

-No, probably too cold.

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-They'll have melted before they...

-What do you reckon I can do?

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Use one of the piping bags and maybe we'll put a swirl on it...

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-And sell it like that.

-Yeah.

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I've said chocolate tart. I'm going to deliver tart with chocolate in.

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We are now in Calais.

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Does this look like a kitchen that's ready to go?

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Does it...? Does it?!

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Are you going to get these puddings done on time?

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Yeah. I need to get them in the fridge.

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I'm not so much worried about these, more the main course.

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-Because that's going to have to be cooked to order.

-Yes, it is.

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With the boat in dock,

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the Dover-bound passengers board the ship.

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So, nectarine and ginger pies. They're not in the oven yet,

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-and you're starting service in 15 minutes.

-Yes.

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I'm just going to get this done and get them in the oven,

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and then that's that.

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I feel as if I've been going to 100mph. I feel like Roadrunner.

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Roadrunner with a whisk.

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OK, Emma, we're going to need to get these in the oven

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-pretty much now.

-Yeah.

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We're running out of time, and Emma has finally got her pies in the oven.

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Oven! Oven!

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Thank God for that.

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The clock is ticking and we are about to move out,

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and they're going to have to be ready for service.

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About 10 minutes to go.

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OK, guys, you're going to have to get all your produce down

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-to the brasserie galley, OK?

-ALL: Yes, chef!

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We're down to the last five minutes now.

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We are going to need to start service.

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It's two o'clock, and service is due to start.

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OK, guys, I'm going to need one out of your twos to come down to

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the brasserie galley.

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We've got 70 diners waiting to be fed.

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-So, between you, decide who's going to go out first.

-You go.

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You're the meat bloke.

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Cheers!

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If I drop this, I'm literally going to punch myself in the face.

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-Looking forward to service?

-Yeah, that's my favourite bit!

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Have you sorted out between the two of you who's going to do what,

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-and when you're going to do it?

-No.

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Right, where?

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These are going to look great, they're going to taste lovely,

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I think I've got away with it.

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CHEF: Michael, where's Javine?

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I have absolutely no idea. Is she not with you?

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One of you is going to have to start service.

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-Has she not...where is she?

-You tell me, she's your partner!

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Service should have begun 15 minutes ago,

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but Javine still hasn't prepped the fish.

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Goodness gracious me, where's the fish? Where's the sea bass?

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I'm running out of time and I haven't prepared everything,

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so I'm in a bit of a rush.

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We've got diners in the brasserie now.

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I will try and find her. I've just been trying to save this,

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but I will try and save that, as well.

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Just give me a second and I'm there.

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Have you got the sea bass, please? Can you get me the sea bass please?

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I was in charge of the pudding and Javine was in charge of the mains,

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but I come back and...

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It doesn't seem like things are ready yet for the mains!

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Oh, she's back!

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Oh, thank God. I was really panicking!

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-WAITRESS: Hello, you all ready to order?

-The sea bass, please.

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-Sea bass.

-Chicken, please.

-Yourself, sir?

-Steak and chips, please.

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I'll be along to do your desserts later on. Thank you.

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OK, guys, listen up! First order!

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Three sea bass, two rib, one well done, one medium. One chicken.

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ALL: Yes, chef!

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Because they're running late,

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they now only have 30 minutes to cook all their main courses.

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And 30 minutes for desserts.

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You might be in teams of two,

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but you've got to work at six, now!

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Mind your backs!

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OK, guys, listen up! One steak medium, one steak well done.

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Is that the same as the first one?

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No, it's another one, I'm calling them as they come in.

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So, we've got four steaks on order -

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two medium, two well-done.

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If Danny and Cheryl get hit with rare, medium, rare, well done,

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medium, well done,

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they're going to need to be carried off this ferry.

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-Two ribs medium, one rib rare.

-Er, that's four in all, yeah?

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Two rib medium, two rib... Two rib medium, two rib rare.

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-Easy for you to say!

-What we doing about the chips?

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Plenty of orders on the go, steaks are all partly cooked,

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so we've just got to try and bring everything together.

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Where are we putting the chips? What we putting them in?

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Cheryl and Danny, your steaks are looking nice, well done!

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I asked for medium, it's lovely. It's perfect.

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It's a bit disconcerting,

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because every now and again the ship lurches!

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Oops. Especially when you're next to a boiling hot oven.

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-Chicken with a salad.

-Of course, madam.

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-Away, please. Three chicken, two bass!

-ALL: Yes, chef!

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-Jamie, you got five chickens on order now, yeah?

-Yeah.

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-How many you got in your pan?

-One.

-That's not five, is it?

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It's obviously quite popular. So far we're doing... OK, next away!

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Next away. Four chicken, one bass!

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-Oh, man!

-You going to be able to do that, Jamie?

-Yeah. No problem.

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I'm doing all the garnishes. I'm trying to be organised.

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I'm just going to do it very calmly and methodically.

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Come on, quick as you can, guys.

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The chicken is absolutely lovely, it's succulent.

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The vegetables are cooked to perfection.

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So everything's really good.

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OK, away please! Two bass and three chicken we're doing next, then.

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Having made their puddings, Michael now has to prep and cook

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Javine's sea bass, while she steams the spinach and finishes the sauce.

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-How long on the bass, Michael?

-Three minutes, chef!

-Too long.

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HE LAUGHS Bloody hell!

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Ohh!

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How long on the bass?

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It's...er...about a minute and a half!

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This is so hot.

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Bass is ready, chef!

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Javine, well done, they look nice.

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-Sea bass.

-Sea bass, please.

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I need another two bass straight after that.

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How come, all of a sudden, I'm the one being pressured?

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-Where's this bass, Michael?

-It's just coming, chef!

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It was coming two minutes ago! It's not swimming itself back to Dover.

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-How we doing, Michael?

-Yep, coming chef, just waiting for the mash...

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Oh, it's Javine's fault now, is it?

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-There you go, Javine.

-Thank you.

-Bass is ready, chef!

0:19:190:19:22

I think it's absolutely first class, delicious.

0:19:340:19:36

Come on, guys. We're going to speed it up a bit,

0:19:400:19:42

you've had your warm-up.

0:19:420:19:43

-You ready to go, yeah?

-ALL: Yes, chef!

0:19:430:19:46

-Steak and chips, please.

-How would you like that cooked?

-Medium rare.

0:19:470:19:50

-For you, madam?

-Medium rare, please.

0:19:500:19:53

OK, away, please.

0:19:530:19:54

One medium rare steak. One blue steak.

0:19:540:19:57

And then one medium rare, one medium,

0:19:570:19:59

one blue and two medium steak.

0:19:590:20:01

-Come on, quick as you can, guys.

-One medium, chef.

0:20:130:20:17

Service!

0:20:170:20:18

Love the steak, really tasty. The sauce is really nice.

0:20:180:20:22

Any word on that well-done steak?

0:20:250:20:26

Danny, Cheryl, how much longer on this well-done and a medium?

0:20:260:20:29

Need to be quicker than this, guys.

0:20:300:20:32

You're holding everybody else up.

0:20:320:20:34

Food going cold, here! Cheryl! Danny!

0:20:340:20:37

-Blue steak next, Danny.

-Blue steak, yeah?

0:20:370:20:40

Obviously steaks cooking to order.

0:20:410:20:42

It's just making sure the right ones go out in the right time.

0:20:420:20:45

-It's getting warm in here!

-Hot, hot, hot! Thank you, Cheryl.

0:20:450:20:48

So that's rare, or medium rare, and rare. Erm, medium.

0:20:480:20:51

Rearrange those words, in the order that you want!

0:20:510:20:53

Cheryl, what are you waiting on?

0:20:530:20:55

Cheryl, we've got a well-done steak here that's been sent back.

0:20:580:21:01

-It's almost medium, it needed to go out well-done.

-OK. Yes, chef.

0:21:010:21:03

You've picked the hardest thing to do.

0:21:030:21:05

Let's just make sure that we get these steaks out correctly.

0:21:050:21:08

-Yes, chef.

-We can't afford to have orders done twice.

0:21:080:21:10

I'm a bit confused, really.

0:21:100:21:12

To get all the different mediums and wells and all that stuff, is tough.

0:21:120:21:16

OK. We've got three-quarters of an hour until we arrive in Dover.

0:21:220:21:25

Now that is not a lot of time for them to eat their main courses

0:21:250:21:29

and get your desserts inside them.

0:21:290:21:31

Speed it up, or we're going to fail.

0:21:310:21:33

-OK?

-ALL: Yes, chef!

0:21:360:21:38

You have to be absolutely on it, and...

0:21:390:21:42

Two orders, two bass, one chicken.

0:21:420:21:44

-Chicken, yes, chef!

-Three chicken.

0:21:440:21:47

I haven't called away three chicken, why are you giving me three chicken?

0:21:470:21:50

-You said three chicken.

-No, I didn't.

0:21:500:21:51

One chicken, one rib, one bass is what I'm waiting on.

0:21:510:21:54

You've got to know what you're doing all the time, which I don't really.

0:21:540:21:57

-We got one chicken coming?

-It's full-on...

0:21:570:22:00

Jamie, your plate's ready!

0:22:000:22:02

That one is good, that one is not very good.

0:22:040:22:07

Jamie, when you bring the plate to the pass,

0:22:070:22:09

try and keep your fingers clean. Other than that, it looks nice.

0:22:090:22:12

The chicken was really nice, but the veg and the rest wasn't good at all.

0:22:130:22:17

Right, guys, we got another six tables to go!

0:22:170:22:20

I need this bass. These steaks are going cold!

0:22:200:22:23

One and a half minutes, chef.

0:22:230:22:25

Come on, speed it up, we need it faster than this.

0:22:250:22:27

There's a lot of sea bass being ordered, so that's fantastic.

0:22:270:22:30

Service, please!

0:22:300:22:31

I ordered the sea bass, and it's absolutely lovely.

0:22:310:22:34

So tasty. I'm really impressed.

0:22:340:22:37

Come on, guys, with this steak!

0:22:390:22:42

Well-done steaks coming right now, this very second.

0:22:420:22:46

I ordered steak, delicious. The sauce was a pleasant surprise.

0:22:460:22:50

Altogether, I'm very pleased with it.

0:22:500:22:52

-Well done, Danny. Well done, Cheryl, on the steaks.

-Thank you!

0:22:520:22:55

Right, last order going, guys!

0:22:550:22:57

-You've just got two mediums left, Danny.

-Two mediums left?

0:22:570:23:00

Come on, then. Let's have a last bit of...

0:23:000:23:02

Just these two medium steaks to get done.

0:23:020:23:04

We're nearly there.

0:23:050:23:07

This is the last ones.

0:23:070:23:08

OK, that's all the mains done. Thank you very much, guys.

0:23:160:23:19

-Let's get these sweets out now, yeah?

-ALL: Yes, chef!

0:23:190:23:22

Having over-run on the mains,

0:23:260:23:28

they now have just 15 minutes to get over 70 desserts out.

0:23:280:23:33

Urg!

0:23:340:23:35

They don't look smart.

0:23:370:23:39

But actually, you know what, we can do wonders with cream.

0:23:390:23:42

I might pipe actually cream on top. Brilliant idea! Let's go do it!

0:23:420:23:45

I need a piping bag.

0:23:490:23:50

Pretty sweets, pretty!

0:23:510:23:53

Are you ready to order your desserts?

0:23:530:23:54

Can I have the chocolate tart, please.

0:23:540:23:56

I'll have the nectarine pie, please.

0:23:570:23:59

Cherry cheesecake, please.

0:23:590:24:01

The nectarine pie as well, please.

0:24:010:24:02

Away, please! One tart, one cheesecake, one pie away, please!

0:24:040:24:09

Yes, chef!

0:24:090:24:10

Chef...

0:24:100:24:12

One cheesecake away, please, Cheryl.

0:24:120:24:13

I need this pie, please.

0:24:180:24:20

-Puddings!

-Yes, I know! Argh!

0:24:200:24:24

Yeah, it's not like he's doing anything, is it?

0:24:240:24:26

Emma, come on, we're waiting on these tarts. Let's get a move on.

0:24:290:24:32

I need you to get me a pair of scissors, now.

0:24:320:24:34

I need a massive spoon!

0:24:340:24:36

Scissors and a spoon, please!

0:24:360:24:37

Where are they? These should be ready!

0:24:370:24:39

-Scissors! Massive spoon!

-I've got a spoon.

0:24:390:24:43

Away, please. One tart, one cheesecake.

0:24:430:24:45

Cheesecake, chef.

0:24:450:24:47

-Five minutes, we'll be finished, won't we, guys?

-ALL: Yes, chef!

0:24:500:24:54

-If we get these pies.

-We've just got to pipe some in now, chef!

0:24:540:24:58

-You're going to what?

-Pipe some cream on one, chef.

0:24:580:25:00

-How many do you want, chef?

-About 25 will do!

0:25:000:25:03

Desserts on A2 please, where are they?

0:25:050:25:08

Customers are asking about the pies now, Emma!

0:25:090:25:11

Got the pies. How many do you want, chef?

0:25:110:25:13

I need five straight away.

0:25:130:25:15

Tell you what, if you grate some chocolate on top of that,

0:25:170:25:20

if you can find some.

0:25:200:25:21

-Chocolate I've got coming.

-Oh, good.

-I found one that's that big.

0:25:210:25:24

-A breezeblock of chocolate.

-Come on, pies!

0:25:240:25:27

-Emma. Two pies away, please.

-They look great.

0:25:280:25:32

-Those need to be cleaned...

-I know.

-Send me five down to the pass, now.

0:25:330:25:38

Two pies are coming.

0:25:400:25:42

Thank you.

0:25:470:25:48

I had the nectarine pie and I thought the fruit was a bit bland,

0:25:480:25:51

but the pie was really nice.

0:25:510:25:53

I've got chocolate.

0:25:560:25:58

In the middle of the bloomin' Channel, I found some chocolate.

0:26:000:26:02

Well you could have just gone to Duty Free, to be honest.

0:26:020:26:06

Come on, let's not stop it now. One chocolate tart, one cheesecake.

0:26:070:26:11

You're getting quick at those, aren't you?

0:26:110:26:13

I had the berry cheesecake. Very nice.

0:26:150:26:18

I don't usually eat a lot of sweet stuff,

0:26:180:26:20

but I'm very impressed with it.

0:26:200:26:21

Away, please, three pies, two tarts.

0:26:210:26:24

I had the chocolate tart. I liked the mousse.

0:26:280:26:31

It wasn't what I was expecting.

0:26:310:26:33

Keep those pies coming, please.

0:26:330:26:35

Yes, chef.

0:26:350:26:36

Thank you, six, two.

0:26:380:26:39

This is the last ticket now, guys.

0:26:420:26:44

Two pies, one cheesecake, one tart.

0:26:440:26:47

Two pie. Yes, chef. Yes, chef.

0:26:470:26:50

-Thank you very much. That's it.

-Do you want to try one?

0:26:550:26:58

Are you kidding me, I'm not eating one of those.

0:26:580:27:01

That service was verging on insanity. I'm exhausted.

0:27:020:27:07

I hate boats. I can't believe I've actually had to cook on one.

0:27:080:27:11

I just want to get off now.

0:27:110:27:14

There were stages today when I thought it wasn't going to happen,

0:27:140:27:16

but you know what?

0:27:160:27:18

Our celebs stepped up to the mark and made sure it was delivered.

0:27:180:27:20

They've done a great job.

0:27:200:27:22

Once the orders started coming in,

0:27:220:27:24

I didn't know my backside from my elbow, I really didn't.

0:27:240:27:27

It got pretty stressful.

0:27:270:27:28

At the end I was ready to just go and jump overboard.

0:27:280:27:31

In a field of good cooks and hard workers one man stands out,

0:27:310:27:35

and that is Michael. Because that sea bass dish was beautiful.

0:27:350:27:38

Michael done a lot of work today.

0:27:380:27:40

I was kind of being led by him so, thanks to him, everything went well.

0:27:400:27:45

It was tough and I really had to push myself,

0:27:450:27:47

but I'm really pleased with what I managed to do.

0:27:470:27:50

I had a fantastic time today.

0:27:500:27:52

This competition is becoming seriously exciting.

0:27:520:27:56

We have got grafters, we have got people with real skill,

0:27:570:28:01

we got people with real talent.

0:28:010:28:03

You and I have got a tough job because time is approaching when

0:28:030:28:06

we are going to have to send home not just one, but two more of our celebs.

0:28:060:28:10

Next time...

0:28:180:28:20

The celebrities face another daunting challenge.

0:28:200:28:24

We want a dish inspired by somebody you love.

0:28:240:28:27

Dah!

0:28:310:28:33

It's out there.

0:28:330:28:34

Back of the net.

0:28:340:28:36

Which two will be leaving the competition?

0:28:360:28:39

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0:28:410:28:43

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