0:00:02 > 0:00:05It's Knockout Week on MasterChef - The Professionals.
0:00:06 > 0:00:09Last night, two more chefs were sent home...
0:00:10 > 0:00:12..leaving the strongest ten.
0:00:14 > 0:00:17Now, they will be split into two groups...
0:00:19 > 0:00:23..cooking as a team for a VIP dinner...
0:00:23 > 0:00:26Right, guys, let's go. Come on, come on, come on, come on, come on.
0:00:28 > 0:00:29..before returning...
0:00:30 > 0:00:33..to fight for their place in the competition.
0:00:33 > 0:00:36That was sensational.
0:00:36 > 0:00:38It's getting really, really intense now.
0:00:38 > 0:00:40And each time the pressure gets more and more
0:00:40 > 0:00:42but then you've got to, like, raise your game.
0:00:42 > 0:00:44It would be a massive achievement to get through today.
0:00:44 > 0:00:46Everyone's here for one reason.
0:00:46 > 0:00:48Everyone wants to get to the semifinals,
0:00:48 > 0:00:51and that's what I'm here to do.
0:00:51 > 0:00:54This is Knockouts, like, this is no joke.
0:00:54 > 0:00:55I'm not here to lose.
0:00:55 > 0:00:57I don't want to go home.
0:00:58 > 0:01:01They've cooked some fantastic food so far in the competition.
0:01:01 > 0:01:03This now is for a place in the semifinal.
0:01:03 > 0:01:06All of these chefs want that place, and we know how good they are.
0:01:06 > 0:01:07It's going to be an exciting day.
0:01:47 > 0:01:50Chefs, welcome to Twickenham,
0:01:50 > 0:01:52the home of English rugby union.
0:01:53 > 0:01:55So far in the competition,
0:01:55 > 0:01:58you've all cooked some fabulous food...
0:01:58 > 0:01:59..as individuals.
0:01:59 > 0:02:02But today, you're going to have to cook as a team.
0:02:03 > 0:02:10We would like you to create a three-course fine dining menu
0:02:10 > 0:02:12for the legendary captain Will Carling
0:02:12 > 0:02:14and five of his guests.
0:02:16 > 0:02:19Will Carling's one of the best captains England's ever seen.
0:02:19 > 0:02:22He knows his food - he's travelled the world.
0:02:22 > 0:02:24He is expecting nothing but the best from you guys.
0:02:24 > 0:02:26No pressure there.
0:02:28 > 0:02:30You've got a lot of work to do.
0:02:30 > 0:02:31Good luck, and off you go.
0:02:35 > 0:02:37I do like rugby, yeah.
0:02:37 > 0:02:39It's more interesting than football!
0:02:41 > 0:02:43There's some strong characters in the kitchen today.
0:02:43 > 0:02:46It'll be interesting to see everyone working together.
0:02:46 > 0:02:49Teamwork today is the key.
0:02:49 > 0:02:51Between us, we've all got amazing ideas.
0:02:51 > 0:02:53That's how we've all got so far in the competition.
0:02:53 > 0:02:57We just need to forget about our egos and just pull together.
0:02:57 > 0:02:59I love this place.
0:02:59 > 0:03:01Seen many a fantastic game here.
0:03:01 > 0:03:05There's no better place than a rugby stadium when it comes to teamwork.
0:03:05 > 0:03:08Rugby players, they love their food.
0:03:08 > 0:03:11I know a few of them, and they can eat!
0:03:11 > 0:03:13Maybe our portions just need to be a little bit bigger today.
0:03:18 > 0:03:23The chefs' first task is to create a three-course fine dining menu from a
0:03:23 > 0:03:26larder which includes venison,
0:03:26 > 0:03:29lobster, girolle mushrooms,
0:03:29 > 0:03:30artichokes,
0:03:30 > 0:03:33radishes, fennel,
0:03:33 > 0:03:35creme fraiche, hazelnuts,
0:03:35 > 0:03:36chocolate and cherries.
0:03:38 > 0:03:39Main course - venison, defo.
0:03:39 > 0:03:42A little braised fennel and fresh peas.
0:03:42 > 0:03:44We could bang in venison sauce.
0:03:44 > 0:03:46I think every dish needs to be special.
0:03:46 > 0:03:48We're excited about who we're cooking for,
0:03:48 > 0:03:50and hopefully that'll come through in our food.
0:03:50 > 0:03:53- The lobster?- We could do a bisque with all the shells,
0:03:53 > 0:03:55- and then use the tail.- We've got pasta flour, so we could do...
0:03:55 > 0:03:57Let's stay away from pasta,
0:03:57 > 0:03:59try and keep it quite light and quite simple.
0:03:59 > 0:04:01It's really important for us to focus on what we're doing
0:04:01 > 0:04:04and not get carried away with too many ideas.
0:04:04 > 0:04:06What about something sweet? Maybe you could do, like,
0:04:06 > 0:04:08a caramelised celeriac, or something like that.
0:04:08 > 0:04:10- Yeah, yeah. - You've also got red cabbage.
0:04:10 > 0:04:12You could do like a braised cabbage or something.
0:04:12 > 0:04:14It's also hard to put a main together when you've got
0:04:14 > 0:04:16five different-thinking people in a competition.
0:04:16 > 0:04:17They're all very different.
0:04:17 > 0:04:19Louisa is going to want to use half the table.
0:04:19 > 0:04:21That's true, yeah. It'll be interesting.
0:04:21 > 0:04:24Dessert-wise, we've got chocolate, cherries.
0:04:24 > 0:04:27- Chocolate mousse, maybe?- It's not every day we're going to get this
0:04:27 > 0:04:29opportunity to cook for people like this,
0:04:29 > 0:04:30so we really need to make an impact.
0:04:30 > 0:04:33Hopefully it'll create a lasting memory.
0:04:33 > 0:04:35- How are we going?- Good.
0:04:35 > 0:04:37- Yeah, we're OK.- I think we're there, yeah.- Well, let's hear it.
0:04:37 > 0:04:38Me and Jamie are going to do the starters.
0:04:38 > 0:04:40So we're going to use the lobster,
0:04:40 > 0:04:42and we're just going to serve that quite simply with the radish,
0:04:42 > 0:04:43the fennel and the peas.
0:04:43 > 0:04:45Nice and light, nice and summery.
0:04:45 > 0:04:46Bringing all of that together,
0:04:46 > 0:04:49we're going to have a really aromatic lobster sauce.
0:04:49 > 0:04:51- OK.- Me and Louisa are going to be doing the main course.
0:04:51 > 0:04:55We're going to use the venison, and we're going to do roasted loin,
0:04:55 > 0:04:57artichokes, and we're going to do a venison sauce.
0:04:57 > 0:04:59We're going to use some of the wild mushrooms.
0:04:59 > 0:05:01Who's doing dessert, then?
0:05:01 > 0:05:03I think I'm mainly taking care of the dessert.
0:05:03 > 0:05:04OK, and what is it?
0:05:04 > 0:05:08Ah, so we're going to do chocolate tonka bean mousse,
0:05:08 > 0:05:10creme fraiche sorbet and some cherries.
0:05:10 > 0:05:14I'll just try and keep it quite simple but big flavours.
0:05:14 > 0:05:18Menu sounds good. Just remember how special we want this to be.
0:05:18 > 0:05:20Two hours, it's going to go quick.
0:05:25 > 0:05:27I think our rugby players are going to love this menu.
0:05:27 > 0:05:31Lobster, venison, chocolate - who doesn't like that?
0:05:31 > 0:05:34- Okey dokey. - But it's still got to work.
0:05:34 > 0:05:37They've got to show flair. They've got to give Will Carling
0:05:37 > 0:05:39and his guests something to remember.
0:05:39 > 0:05:41There's been a lot of great occasions in this stadium,
0:05:41 > 0:05:43and today has to be another one.
0:05:44 > 0:05:48Gareth and Jamie, who both currently work as sous-chefs,
0:05:48 > 0:05:51are in charge of the lobster starter.
0:05:51 > 0:05:54The first dish is really important. We really need to set the scene
0:05:54 > 0:05:57and let the guys that are going to be eating in there know that they're
0:05:57 > 0:05:59going to get a really special meal today.
0:06:01 > 0:06:06Gareth's first job is to remove the tails and claws ready for poaching,
0:06:06 > 0:06:10whilst Jamie is tasked with making the lobster sauce.
0:06:10 > 0:06:13Ah, as soon as the lobsters are cooked, I can have the shells,
0:06:13 > 0:06:16and I can get the lobster shells in there to simmer away.
0:06:16 > 0:06:18I've got onions, chilli, ginger,
0:06:18 > 0:06:20garlic, lemon grass, coriander seeds,
0:06:20 > 0:06:24star anise. You can't beat a little bit of heat from the chilli,
0:06:24 > 0:06:28I like that aromatic citrus that you get from fresh lemon grass.
0:06:28 > 0:06:30And they all work really well with the lobster.
0:06:32 > 0:06:35To make sure their lobster looks the part,
0:06:35 > 0:06:38team-mate Gareth is using a tried-and-tested technique.
0:06:38 > 0:06:40I put the forks through the tail,
0:06:40 > 0:06:42just to keep the tail straight when they're cooking,
0:06:42 > 0:06:47otherwise they'll curl up. So it just helps with the presentation.
0:06:47 > 0:06:49It's so important to cook the lobster right.
0:06:49 > 0:06:51If it's not right, then it's going
0:06:51 > 0:06:53to ruin the rest of the meal for them.
0:06:56 > 0:06:58Do you want me to leave these raw for you
0:06:58 > 0:07:00or do you want these roasted off?
0:07:00 > 0:07:01Are you going to roast them?
0:07:01 > 0:07:04- I'll roast them, yeah. - Yeah.
0:07:05 > 0:07:07Have you got faith in your team-mates?
0:07:07 > 0:07:09Yeah, I think as a team the hardest part is getting
0:07:09 > 0:07:11the direction for the dishes.
0:07:11 > 0:07:13I think everyone knows how to cook the elements,
0:07:13 > 0:07:15so I'm not too worried about the cooking of it.
0:07:15 > 0:07:16It's just the bringing it all together
0:07:16 > 0:07:19and everyone sticking with the ideas we came with
0:07:19 > 0:07:21because that's very crucial to the balance of the dish.
0:07:24 > 0:07:26- MARCUS:- The starter's in good hands - Jamie and Gareth.
0:07:26 > 0:07:28They've got a few ideas.
0:07:28 > 0:07:30We have radish, we've got peas, we've got fennel,
0:07:30 > 0:07:32we've got a lobster dressing.
0:07:32 > 0:07:33Great sounding dish,
0:07:33 > 0:07:36but they do need to remember that were looking for something
0:07:36 > 0:07:37just a little bit hearty.
0:07:37 > 0:07:39I don't want to see just little salady bits.
0:07:39 > 0:07:42I do want to see a bit of body in this dish.
0:07:42 > 0:07:46I want it to sort of really lead into the main course.
0:07:46 > 0:07:49I'll work here, yeah?
0:07:49 > 0:07:53The venison main is being run by corporate catering chef Steven
0:07:53 > 0:07:58and Birmingham-based senior chef de partie Louisa.
0:07:58 > 0:08:00I know that to make a nice sauce that you really need to get
0:08:00 > 0:08:02your bones fully roasted, erm,
0:08:02 > 0:08:04to get the maximum flavour out of the sauce.
0:08:06 > 0:08:08You look at home butchering the venison here.
0:08:08 > 0:08:11- You do it quite a bit? - Yeah, I love butchering meat.
0:08:11 > 0:08:14I think, as a woman, I like to get on the meat and hot side of the
0:08:14 > 0:08:16kitchen. It's my favourite thing to do, you know,
0:08:16 > 0:08:18and I love proving that I can do it.
0:08:18 > 0:08:20And when I get good feedback about it,
0:08:20 > 0:08:22it makes me want to do better and do more.
0:08:22 > 0:08:23How is it having someone to work with?
0:08:23 > 0:08:25I mean, you're working with Steven.
0:08:25 > 0:08:28I think we're all sticking to our strengths, which is good.
0:08:28 > 0:08:31He's taking control of more of the garnishes that needed to get done
0:08:31 > 0:08:33first, then we're going to come together as a team
0:08:33 > 0:08:36and finish off the sauce and the meat.
0:08:40 > 0:08:44I think Louisa's just taking a little bit of control of this dish.
0:08:44 > 0:08:47Good to see a chef who works on a sauce section take a beautiful,
0:08:47 > 0:08:50big loin of venison and not to fear it at all.
0:08:52 > 0:08:53Steven is doing the garnish.
0:08:53 > 0:08:56We've got carrots, we've got girolles, we've got celeriac.
0:08:56 > 0:08:59All the bits to accompany the dish, really,
0:08:59 > 0:09:01which is also very important.
0:09:04 > 0:09:07Obviously, we've got a basic of a dish.
0:09:07 > 0:09:09We just need to build on that as well, like,
0:09:09 > 0:09:12we need to take a look and see what else we can do to improve it.
0:09:12 > 0:09:15There's always somewhere where you can improve.
0:09:15 > 0:09:19With less than two hours to make a deep, rich sauce,
0:09:19 > 0:09:22Louisa gets the venison bones on to roast,
0:09:22 > 0:09:25while Steven must work quickly prepping the base.
0:09:26 > 0:09:29- So we've got carrots, celery... - Carrots, celery.
0:09:29 > 0:09:32- Fennel.- We've got a bit of fennel in there as well.
0:09:32 > 0:09:34We'll get some tomatoes in there as well.
0:09:34 > 0:09:37Yeah, so the sauce has to go on first because you need to get
0:09:37 > 0:09:41maximum flavour from there, but also it needs to reduce as well.
0:09:41 > 0:09:44You need to pass it off at least three times,
0:09:44 > 0:09:48so it's got a lot of stages before it's finished.
0:09:48 > 0:09:49Sorry, one sec.
0:09:52 > 0:09:54Right, we need to get the sauce on
0:09:54 > 0:09:58because otherwise it's not going to be ready in time.
0:10:03 > 0:10:04On the pastry section,
0:10:04 > 0:10:08London-based senior sous-chef Tom is working alone.
0:10:08 > 0:10:11Yeah, I really enjoy working the pastry.
0:10:11 > 0:10:13I've not had a huge amount of experience,
0:10:13 > 0:10:16but it's something that I really enjoy doing.
0:10:16 > 0:10:19I like the creativity. Best thing is the peace and quiet!
0:10:20 > 0:10:24He's already made a start on the creme fraiche sorbet that will
0:10:24 > 0:10:27accompany his chocolate tonka bean mousse and cherries.
0:10:27 > 0:10:32The most important thing for me is just getting everything set quickly.
0:10:32 > 0:10:35So at the start, I've got a sorbet to set, I've got mousses to set,
0:10:35 > 0:10:36I've got things I need to cool down,
0:10:36 > 0:10:39so the first kind of hour is really crucial for me.
0:10:44 > 0:10:47Tom is on his own on the desserts, but I think he'll be fine.
0:10:47 > 0:10:50Tom is very confident working in a dessert area.
0:10:50 > 0:10:52- I'll be back with that pan of water, All right?- No worries, man.
0:10:52 > 0:10:55The team are very clever, keeping him on that side
0:10:55 > 0:10:56while they focus on the savouries.
0:10:58 > 0:11:01Tonka bean chocolate mousse - delicious.
0:11:01 > 0:11:03But I do want to taste the tonka bean coming through that mousse.
0:11:06 > 0:11:07It's got a lovely perfumed flavour, too,
0:11:07 > 0:11:09and I really would love to taste it coming through
0:11:09 > 0:11:11that lovely bit of chocolate.
0:11:13 > 0:11:16Finding the balance of the tonka bean is really important.
0:11:16 > 0:11:19It can be really, really overused and make things really unpleasant,
0:11:19 > 0:11:21but at the same time, balanced nicely,
0:11:21 > 0:11:23it's going to be really good.
0:11:31 > 0:11:34- Is there more, or is that all we've got?- We've got three bowls.
0:11:34 > 0:11:36- Do you want more than that?- Yes.
0:11:36 > 0:11:39So far, all five of the chefs are working very well.
0:11:39 > 0:11:42- They've all got their heads down. - Well, if you're standing here doing
0:11:42 > 0:11:44- this, do you want to just char them off?- Yeah.
0:11:44 > 0:11:46There doesn't seem to be one at the moment
0:11:46 > 0:11:49who's really pushing a lot harder than the other,
0:11:49 > 0:11:52but I think as time goes on we're going to start to see a bit
0:11:52 > 0:11:55of nerves coming through and we'll start to see
0:11:55 > 0:11:57a leader shining through.
0:12:06 > 0:12:11Twickenham Stadium was built in 1907 on a patch of land formerly used to
0:12:11 > 0:12:12grow cabbages.
0:12:14 > 0:12:17Over a century of historic rugby clashes have been played here.
0:12:20 > 0:12:25Will Carling was the youngest ever player to become England's captain,
0:12:25 > 0:12:30and led his team to the 1991 World Cup final.
0:12:30 > 0:12:32From an England player, this is your home ground.
0:12:32 > 0:12:35This is your sort of spiritual base.
0:12:38 > 0:12:42Trying to win here, or not lose here, that's what it's all about.
0:12:42 > 0:12:45It is a great stadium and, you know, I love the place.
0:12:48 > 0:12:52The stadium can now host 82,000 spectators
0:12:52 > 0:12:56and is the largest dedicated rugby union venue in the world.
0:12:57 > 0:12:59In terms of our catering, we'll cater
0:12:59 > 0:13:01for about 12,000 hospitality guests.
0:13:01 > 0:13:03We've got 28 different kitchens
0:13:03 > 0:13:06servicing 32 different restaurants,
0:13:06 > 0:13:08as well as the players' catering.
0:13:08 > 0:13:13It can be a daunting task sometimes, but we thrive off it here.
0:13:14 > 0:13:18I love my food. I like good, honest,
0:13:18 > 0:13:20fairly basic food.
0:13:21 > 0:13:23And quite a lot of it!
0:13:26 > 0:13:29Chefs! You've got 55 minutes left.
0:13:29 > 0:13:30Hey!
0:13:32 > 0:13:34With half the cooking time gone,
0:13:34 > 0:13:37Gareth has managed to get his lobsters poached,
0:13:37 > 0:13:41and he's using the shells to enhance the dish.
0:13:41 > 0:13:43I'm happy with how the lobster's cooked.
0:13:43 > 0:13:45Kept their shape nicely, and they're not overcooked as well,
0:13:45 > 0:13:47which is the most important part of it.
0:13:47 > 0:13:49As well as adding flavour to the sauce,
0:13:49 > 0:13:52some are being blitzed to create a lobster oil.
0:13:59 > 0:14:01The lobster's cooked nice.
0:14:03 > 0:14:05I'm eating all the trimmings you've got here.
0:14:05 > 0:14:06- Yeah.- Don't tell Marcus.
0:14:09 > 0:14:10I'm not sharing.
0:14:13 > 0:14:17Team-mate Jamie is juggling all the other jobs.
0:14:17 > 0:14:19With one eye on the lobster sauce,
0:14:19 > 0:14:21he gets on with braising the charred fennel.
0:14:25 > 0:14:26- Jamie, what have you got there?- Ah,
0:14:26 > 0:14:27so this is the sauce that's going
0:14:27 > 0:14:30to bring the whole lobster dish together, basically.
0:14:30 > 0:14:32Loads of fragrances going on, loads of flavours,
0:14:32 > 0:14:34- really nice depth in there. - So that's the stock.
0:14:34 > 0:14:36It's going to be reduced, and then we're just going to mellow
0:14:36 > 0:14:38it down with a touch of cream at the end.
0:14:38 > 0:14:40Exactly, just to make it nice and silky.
0:14:50 > 0:14:53Gareth, these lobster shells no good for your sauce?
0:14:53 > 0:14:55Erm, we don't need any more.
0:14:57 > 0:14:58You've got enough flavour?
0:14:58 > 0:15:02- Hope so now, yeah.- I hope your sauce tastes good.- Yeah.
0:15:05 > 0:15:08- LOUISA:- How long till the first course, guys? Does anyone know?
0:15:08 > 0:15:10Ah, yeah, it's in half an hour.
0:15:12 > 0:15:16Louisa and Steven's venison main course is also reliant
0:15:16 > 0:15:18on the power of its sauce,
0:15:18 > 0:15:20which has been reducing for over an hour
0:15:20 > 0:15:25with the roasted bones, red wine and shiitake mushrooms.
0:15:27 > 0:15:28For your sauce?
0:15:28 > 0:15:30Yeah, so I've just strained the bones off,
0:15:30 > 0:15:33and I'm just putting the trimmings off, just to finish the sauce off.
0:15:33 > 0:15:36I'm going to season it, and then I'm going to strain it again.
0:15:39 > 0:15:41Backs, please!
0:15:42 > 0:15:45Just getting the garnishes finished off now.
0:15:45 > 0:15:46The meat is in the water bath.
0:15:46 > 0:15:49But I'm thinking we're going to sear that off.
0:15:49 > 0:15:52We'll drain it and then we'll sear it off later, closer to the time.
0:15:53 > 0:15:56I think Louisa and Steven are working together quite well.
0:15:56 > 0:15:57Louisa's made a beautiful sauce.
0:15:57 > 0:16:01It's rich, it's deep and it'll work very, very well with the venison.
0:16:01 > 0:16:04The garnishes, they all seem in hand.
0:16:05 > 0:16:08I think they really do know what it is they're doing.
0:16:08 > 0:16:10Hey, Louisa, I'm going to turn that sauce down.
0:16:10 > 0:16:13Ah, yeah, no, it's fine - I've just literally checked it.
0:16:13 > 0:16:15These are ready to go in the fryer.
0:16:15 > 0:16:16Yeah, OK, cool.
0:16:17 > 0:16:21On the pastry section, Tom's tonka bean mousse is ready,
0:16:21 > 0:16:23but to have any chance of setting,
0:16:23 > 0:16:26he needs to quickly get them into the blast chiller.
0:16:27 > 0:16:29So what've we got on the bottom?
0:16:29 > 0:16:32It's a mix of feuilletine, toasted hazelnuts,
0:16:32 > 0:16:35and I put a little bit of the hazelnut praline in there as well.
0:16:35 > 0:16:37- Right.- Just mixed with melted chocolate.
0:16:37 > 0:16:39- So where's the tonka bean? - The tonka bean's in the mousse.
0:16:39 > 0:16:42In the mousse. And how have you done that, have you infused it?
0:16:42 > 0:16:44Oh, no - I just grated, lightly grated, some in there.
0:16:44 > 0:16:46Yeah, and also a bit of the tonka
0:16:46 > 0:16:49in the cherries, so I'm making like a stock syrup.
0:16:49 > 0:16:53Well, Tom, you've got the last dish of the day, you're the big finale.
0:16:53 > 0:16:55It's like that drop-kick, isn't it?
0:16:55 > 0:16:57Just right at the very end of a game.
0:16:57 > 0:16:58You can't miss the posts!
0:17:02 > 0:17:03Dining with Will Carling
0:17:03 > 0:17:06and Twickenham's head of catering Thomas Rhodes..
0:17:07 > 0:17:12..are current England women's captain Sarah Hunter,
0:17:12 > 0:17:15England women's full-back Emily Scarratt...
0:17:16 > 0:17:18..England Sevens captain
0:17:18 > 0:17:20and Olympic silver medallist Tom Mitchell...
0:17:20 > 0:17:22Thank you. Thanks very much.
0:17:22 > 0:17:25..and rising England rugby star Ellis Genge.
0:17:25 > 0:17:27Starter, main or dessert?
0:17:27 > 0:17:30What's your... What are you looking forward to most?
0:17:30 > 0:17:32I'm expecting some small portions, I think.
0:17:32 > 0:17:35Intricate, well thought-out little plates.
0:17:35 > 0:17:37I'm easy. I'm starving, man.
0:17:37 > 0:17:39I'm starving - I just want some food, like.
0:17:39 > 0:17:42I just want to follow you after you leave here to see how much you eat
0:17:42 > 0:17:43when you're on the way home.
0:17:46 > 0:17:51Our guests have arrived, and they're having their first glass of champagne.
0:17:51 > 0:17:53Jealous.
0:17:53 > 0:17:57Jamie and Gareth's lobster will be the first to leave the kitchen.
0:17:57 > 0:17:59Slice these now, then warm it for a bit in the bisque, or...
0:17:59 > 0:18:01Get everything at room temperature.
0:18:01 > 0:18:05And their lobster oil made from the blitzed shells is almost ready.
0:18:05 > 0:18:07Are you all right, you two - you need anything?
0:18:07 > 0:18:09Literally, oil's good, all the garnishes are almost ready.
0:18:09 > 0:18:12We're going to clean down and get our plates laid out really soon.
0:18:12 > 0:18:15It will be added to the sauce just before service.
0:18:17 > 0:18:19Put the cream in there now, a touch of salt,
0:18:19 > 0:18:22again, just reducing it, give it that body.
0:18:22 > 0:18:24Quite a few of the lobster shells are in the bin, and I think
0:18:24 > 0:18:27the question is, is that strong enough in lobster flavour?
0:18:27 > 0:18:29Yeah, it will be once it all goes in there.
0:18:30 > 0:18:31All right.
0:18:33 > 0:18:37Louisa's venison sauce is also almost ready.
0:18:41 > 0:18:44- That's got some punch. - Yeah, it's strong, nice and strong.
0:18:44 > 0:18:47- It's got a bit of kick. - Backs, please.- It's nice.
0:18:52 > 0:18:54Over at the blast chiller,
0:18:54 > 0:18:56Tom's checking in on his creme fraiche sorbet.
0:18:59 > 0:19:01Basically just waiting on the blast chiller to freeze, if that...
0:19:01 > 0:19:03If the blast chiller works, then we're all good.
0:19:03 > 0:19:07While he waits, he adds vanilla and tonka to his stock syrup,
0:19:07 > 0:19:10which will be used to marinade his cherries.
0:19:11 > 0:19:12Tom has just being left to his own accord,
0:19:12 > 0:19:14and he's just getting on with it.
0:19:14 > 0:19:17He doesn't have to check in with anyone on what he's making,
0:19:17 > 0:19:20he's got his own little area, and he's just focused.
0:19:20 > 0:19:23The other guys have got to always double-check how one is doing.
0:19:23 > 0:19:24"Have you made the sauce right?" "Not sure."
0:19:24 > 0:19:28I'm thinking I've put this in a little bit too early, but it's OK...
0:19:28 > 0:19:29It should be all right.
0:19:29 > 0:19:31I think we'll leave the claws, leave them whole.
0:19:31 > 0:19:34- I'd keep them as it is.- It's more natural like this, isn't it?
0:19:34 > 0:19:36- They've got knives and forks.- Yeah.
0:19:36 > 0:19:39This is the bit now where it could quite easily fall apart.
0:19:45 > 0:19:47Service is imminent...
0:19:47 > 0:19:49Me, I'm pretty much free now.
0:19:49 > 0:19:51- Yeah.- Do you guys need a hand dressing, finishing off?
0:19:51 > 0:19:55..and the teams have come together to form a plan of attack.
0:19:55 > 0:19:58You guys, if you just get all your elements together now,
0:19:58 > 0:20:00when it comes to plating, one element each.
0:20:00 > 0:20:03Whoever wants to take the lead on it doing the first presentation,
0:20:03 > 0:20:04we can see the first plate,
0:20:04 > 0:20:06- and then we can all do the plates after together.- Yeah.
0:20:08 > 0:20:10Something I heard there, "Let's one of us dress the plate first,
0:20:10 > 0:20:13- "and then we'll follow."- Yeah, yeah. - You need to know what that plate's
0:20:13 > 0:20:16going to look like before you put anything on the plate.
0:20:16 > 0:20:17- They have to.- Yeah.
0:20:19 > 0:20:22Jamie. Gareth.
0:20:22 > 0:20:23You've got seven minutes left.
0:20:23 > 0:20:25Waiting staff are here, waiting to go.
0:20:27 > 0:20:30In seven minutes, the food needs to leave the kitchen.
0:20:30 > 0:20:31Oui.
0:20:33 > 0:20:35- Thank you very much.- Is it good?
0:20:35 > 0:20:36Yeah.
0:20:36 > 0:20:39- What's left to do?- Just glazing up the lobster now in a little bit of
0:20:39 > 0:20:41the bisque. It's the first thing on the plate,
0:20:41 > 0:20:43then we're going to build up the rest of the dish around that.
0:20:43 > 0:20:45- Ready?- Yeah.
0:20:45 > 0:20:48- Let's go.- Cooking lobster's extremely difficult,
0:20:48 > 0:20:51cos if you undercook it, it's going to be raw,
0:20:51 > 0:20:53and if you overcook it, it's going to be rubbery.
0:20:53 > 0:20:56I'd like to think that the chefs in the kitchen will actually be able to
0:20:56 > 0:20:58cook this perfectly.
0:20:58 > 0:21:01A nice piece of the claw coming across.
0:21:01 > 0:21:04Come on, chefs, remember who you're cooking for, big occasion.
0:21:04 > 0:21:05I don't eat a lot of lobster,
0:21:05 > 0:21:07so this will be something a bit different.
0:21:09 > 0:21:12It'll be interesting to see the combination of radish and fennel
0:21:12 > 0:21:14and peas, and how that complements the lobster.
0:21:16 > 0:21:17Are you all good?
0:21:17 > 0:21:19- Yeah.- Yeah, all good.- Yeah?
0:21:19 > 0:21:23It's a very light, refreshing dish, I think.
0:21:23 > 0:21:27Maybe less fennel, I think it's going to be quite overpowering.
0:21:28 > 0:21:31- Do you not agree?- No, it needs nice and green, nice and fresh,
0:21:31 > 0:21:32nice and light, summery.
0:21:32 > 0:21:34I'm quite looking forward to it.
0:21:36 > 0:21:40- Nearly there?- Yeah, just pouring the sauce into the jugs now.
0:21:42 > 0:21:44The finishing touch is the lobster oil,
0:21:44 > 0:21:47which is added to the aromatic bisque sauce.
0:21:48 > 0:21:50Right, guys, food's got to go.
0:21:50 > 0:21:53- You all good?- Yes. Let's go. Service, please!
0:21:53 > 0:21:56OK, guys, when you pour the sauce, just give it a little shake around,
0:21:56 > 0:21:58and then pour from the head of the lobster to the tail,
0:21:58 > 0:22:01- and then bring it back over the garnish.- Yeah.- Yeah?
0:22:04 > 0:22:08- Happy?- It's a nice plate of food, you know, I'm happy with how it is.
0:22:08 > 0:22:09But whether they're going to
0:22:09 > 0:22:11appreciate it as rugby players as much,
0:22:11 > 0:22:12I'm not 100% convinced.
0:22:12 > 0:22:15- Let's hope they enjoy it. - Yeah, let's clean down.
0:22:22 > 0:22:27Gareth and Jamie's starter is poached lobster tail and claw
0:22:27 > 0:22:30served with roasted and pickled fennel
0:22:30 > 0:22:32with radish, peas,
0:22:32 > 0:22:35and a lobster dressing mixed with a lobster oil.
0:22:38 > 0:22:39I think it looks beautiful.
0:22:39 > 0:22:42There's an array of colours on there and a lot of freshness.
0:22:51 > 0:22:52For a starter, it's nice and light.
0:22:52 > 0:22:55There's a really nice sweet taste coming through with the lobster,
0:22:55 > 0:22:57and I think it's cooked really well.
0:22:57 > 0:23:00Yeah, and I think the sauce really finishes it off nicely.
0:23:00 > 0:23:04It just gives it that bit of extra, sort of, punch to the flavour.
0:23:04 > 0:23:07A few more peas would have done the job, but, yeah,
0:23:07 > 0:23:08it's a lovely bit of food.
0:23:10 > 0:23:14I'd have liked the sauce to have been a little bit more intense,
0:23:14 > 0:23:16but that's a personal preference.
0:23:16 > 0:23:18I can see myself...
0:23:18 > 0:23:22..cooking this. Maybe not, no.
0:23:22 > 0:23:24Giving it a go, it wouldn't be quite the same, would it?
0:23:28 > 0:23:31The lobster is cooked wonderfully. I love the radish and the peas.
0:23:31 > 0:23:35I don't see where a braised fennel fits on such a light dish.
0:23:35 > 0:23:37But the sauce has more flavour than I expected.
0:23:37 > 0:23:39I think the oil has really complemented it,
0:23:39 > 0:23:41and I love the way it's split onto the plate.
0:23:41 > 0:23:42I'm really happy with this.
0:23:44 > 0:23:46Is that tray on the pass for draining garnish?
0:23:46 > 0:23:49That is for my meat. We need one for the garnish, that would be perfect.
0:23:49 > 0:23:51Oui, Chef.
0:23:51 > 0:23:55Louisa and Steven's venison main is up next.
0:23:55 > 0:23:57Three little celeriacs, kind of like...scattered like that.
0:23:57 > 0:23:59So...
0:23:59 > 0:24:01- MARCUS:- It looks like Louisa's now got a pen and paper out,
0:24:01 > 0:24:03and she's putting a plan together.
0:24:03 > 0:24:06She's quite clear she doesn't want to fail at this main course,
0:24:06 > 0:24:08and she's going to take Steven with her.
0:24:10 > 0:24:14- LOUISA:- Looking good. Just getting the meat seared off now,
0:24:14 > 0:24:16getting a nice bit of caramelisation on it.
0:24:16 > 0:24:18Steven's looking after the girolles.
0:24:18 > 0:24:21Gareth's looking after the artichokes and celeriac.
0:24:21 > 0:24:24And they've called on Tom to make some parsnip crisps
0:24:24 > 0:24:27to give the dish more texture.
0:24:28 > 0:24:30We have seven minutes, Steven, are we going to be on time?
0:24:30 > 0:24:32We are definitely going to be on time.
0:24:35 > 0:24:37It looks very smart.
0:24:37 > 0:24:41I do like venison. It's quite healthy, which will be rare for me!
0:24:43 > 0:24:46I think, for an athlete, it's a good red meat - it's lean -
0:24:46 > 0:24:50so when it's on a menu, I often go for the venison.
0:24:50 > 0:24:51Coming up with the meat in about 30 seconds.
0:24:51 > 0:24:53- Two pieces each?- Yes, Chef.
0:24:53 > 0:24:56Right let's go, you've got five minutes.
0:24:56 > 0:24:57I've never had carrot puree,
0:24:57 > 0:24:59and I thought it was "guirol" not "jirol", so that'll
0:24:59 > 0:25:01be new to me as well.
0:25:01 > 0:25:04I haven't had anything on this menu, have I, really?
0:25:04 > 0:25:06THEY LAUGH
0:25:06 > 0:25:08Watch your backs.
0:25:10 > 0:25:12Is there enough for three each?
0:25:12 > 0:25:14- I don't know. - They are rugby players.
0:25:14 > 0:25:16Three, we're going to go three per portion.
0:25:16 > 0:25:18Nice big lads need their meat.
0:25:18 > 0:25:21What are you doing, Louisa? Are you dressing the first plate?
0:25:21 > 0:25:24Yeah, I'm just showing the guys how I want it plated up.
0:25:24 > 0:25:28So, three celeriacs, two artichokes,
0:25:28 > 0:25:31- four girolles.- Sauce on the plate?
0:25:31 > 0:25:35So exactly like that, then we'll sauce it just before it leaves.
0:25:40 > 0:25:44Try and get a little bit more height with them parsnip crisps, please.
0:25:44 > 0:25:46- What else is left to go on?- Girolles missing off that one, that one,
0:25:46 > 0:25:48and that one. Four per portion.
0:25:53 > 0:25:54Service, please.
0:25:57 > 0:25:59Thank you.
0:25:59 > 0:26:02- Looks good. Well done. - Well done, mate.
0:26:02 > 0:26:04- You two happy with that? - Yeah, I think so.
0:26:04 > 0:26:05I think two pieces of meat wasn't enough,
0:26:05 > 0:26:08so in the end we've come to the decision of three pieces,
0:26:08 > 0:26:10especially...they're going to be hungry.
0:26:10 > 0:26:12MONICA LAUGHS
0:26:17 > 0:26:18Oh, it looks good.
0:26:21 > 0:26:26Louisa and Steven's main course is roasted venison loin served with a
0:26:26 > 0:26:30carrot puree, girolles,
0:26:30 > 0:26:33caramelised celeriac, artichokes,
0:26:33 > 0:26:36parsnip crisps and a venison sauce.
0:26:45 > 0:26:46I love the venison.
0:26:46 > 0:26:49I just think, you know, you never have the confidence,
0:26:49 > 0:26:52or I don't, you know, to leave meat cooked, sort of, that rare.
0:26:52 > 0:26:54You always just overdo it.
0:26:54 > 0:26:57- But it's beautiful.- For me, the sauce is a little bit acidic,
0:26:57 > 0:27:01and I do have a sweet tooth, but I mean, it's still very, very nice.
0:27:01 > 0:27:04The artichokes have been braised down perfectly.
0:27:04 > 0:27:07You can't fault them. The texture of the carrot puree just cuts through.
0:27:07 > 0:27:11Maybe a potato or something, a little bit more for us athletes,
0:27:11 > 0:27:14need a bit of a carbohydrate to balance the dish out.
0:27:14 > 0:27:16But no, can't complain, really.
0:27:16 > 0:27:18My first girolle.
0:27:18 > 0:27:21- Lovely little number, a girolle, isn't it? - THEY LAUGH
0:27:21 > 0:27:23- A few more, maybe. - Yeah, a few more girolles.
0:27:23 > 0:27:27But I think less is more with the girolles, so...
0:27:27 > 0:27:29- THEY LAUGH - Shut up!
0:27:35 > 0:27:38That venison is cooked perfectly.
0:27:38 > 0:27:41The carrot puree brings a little sweetness to the dish.
0:27:41 > 0:27:42And the sauce is a delight.
0:27:42 > 0:27:43It works so well.
0:27:43 > 0:27:46There is a sharpness to it, but it complements the dish.
0:27:46 > 0:27:48It's very, very, very good.
0:27:50 > 0:27:54It's now down to Tom to finish service on a high.
0:27:56 > 0:27:58I'm really happy with how these have come out.
0:27:58 > 0:28:01They're good, set in time, which is the main thing.
0:28:01 > 0:28:03It's a big weight off my mind.
0:28:03 > 0:28:05At least they've got something for dessert.
0:28:05 > 0:28:07I am a big fan of dessert, particularly chocolate,
0:28:07 > 0:28:10so I was pretty relieved to see that there was some chocolate on the
0:28:10 > 0:28:12dessert portion of the menu.
0:28:12 > 0:28:13It looks very nice. I don't know
0:28:13 > 0:28:15what tonka bean is, I've never had it.
0:28:15 > 0:28:17Tonka bean, it's got a strong flavour,
0:28:17 > 0:28:20it's almost like a bit stronger than vanilla,
0:28:20 > 0:28:22and I think the cherries being in there to follow on
0:28:22 > 0:28:25from the venison dish is extremely well worked.
0:28:25 > 0:28:27Dress them off the plate.
0:28:27 > 0:28:30- So five cherries on top, some fresh tonka.- Cool.
0:28:30 > 0:28:32Creme fraiche, I'm not usually a big fan of,
0:28:32 > 0:28:36so it'll be interesting to see how they work that into a sorbet and how
0:28:36 > 0:28:39they all come together. But, yeah, looking forward to it.
0:28:41 > 0:28:45Tom, you have six minutes before you need to send your desserts.
0:28:45 > 0:28:48- How's it going?- Just the last finishing touches now.
0:28:48 > 0:28:51- Everybody happy?- Yeah.- Very happy. - All right, let's go, then.
0:28:51 > 0:28:53Right, who wants to lift
0:28:53 > 0:28:55them on? Who's got a steady hand?
0:28:55 > 0:28:57I've got a steady hand, if you want me to do that.
0:28:57 > 0:28:58Yeah, go for it. I don't mind.
0:29:05 > 0:29:07- How many have you made? - I've made seven.
0:29:07 > 0:29:10I only had seven moulds, so I had to roll with it.
0:29:10 > 0:29:12Let's hope the waiter doesn't drop one!
0:29:12 > 0:29:14- Yeah, let's hope.- Or Louisa!
0:29:20 > 0:29:22Come on, guys. Well done, it looks great.
0:29:24 > 0:29:25Service, please.
0:29:30 > 0:29:33- Well done, everyone!- Well done!- Woo!
0:29:33 > 0:29:35- Happy?- Yeah, yeah, it looks nice.
0:29:44 > 0:29:46- Thank you.- For dessert,
0:29:46 > 0:29:51Tom has made a chocolate and tonka bean mousse with a hazelnut base
0:29:51 > 0:29:53blended with feuilletine wafer flakes,
0:29:53 > 0:29:57served with creme fraiche sorbet on a hazelnut crumb,
0:29:57 > 0:30:00and cherries cooked in a tonka stock syrup.
0:30:05 > 0:30:07Yeah, I think the mousse was nice.
0:30:07 > 0:30:09Definitely had some tonka bean coming through there.
0:30:09 > 0:30:11It worked well with the chocolate.
0:30:11 > 0:30:13I thought the base was a bit hard,
0:30:13 > 0:30:15but it gave a nice substance to go along with the mousse as well.
0:30:15 > 0:30:18The nut element to the dish was really good,
0:30:18 > 0:30:21and cherry and chocolate is a perfect combination,
0:30:21 > 0:30:22so I thoroughly enjoyed it.
0:30:22 > 0:30:25I also quite like the flavour of the sorbet.
0:30:25 > 0:30:27Maybe a little bit grainy and it was quite plain,
0:30:27 > 0:30:30but I've got a clean plate, so I think I liked it.
0:30:33 > 0:30:35Tonka bean for me is just the right amount.
0:30:35 > 0:30:38I can't handle too much of what is, like, a strong perfume,
0:30:38 > 0:30:40- where you love that.- Yeah.
0:30:40 > 0:30:43The sorbet brings a freshness to this dish.
0:30:43 > 0:30:45A lovely way to finish this meal.
0:30:45 > 0:30:48I agree. I think too much tonka bean, and it's not nice,
0:30:48 > 0:30:51I wouldn't like it. But I think he's got that absolutely just right.
0:31:04 > 0:31:06Thank you, guys, for a fantastic meal.
0:31:06 > 0:31:08I think it's an incredible job what you've done,
0:31:08 > 0:31:11to be given a set of ingredients and to come up with a menu that is
0:31:11 > 0:31:13obviously well thought out, really well-balanced,
0:31:13 > 0:31:15and we certainly had a lot of empty plates at the end.
0:31:15 > 0:31:18So a huge congratulations to you all.
0:31:18 > 0:31:21I just want you to know that I enjoyed it more than anyone else.
0:31:21 > 0:31:23- THEY LAUGH - I loved it!
0:31:31 > 0:31:33Really great day.
0:31:33 > 0:31:35I'm so proud of what our chefs have achieved.
0:31:35 > 0:31:37Well done, guys. Well done, man.
0:31:37 > 0:31:40Today was amazing. It was a big push.
0:31:40 > 0:31:41Really good feedback.
0:31:43 > 0:31:45I feel like we did OK.
0:31:45 > 0:31:48As a team today, we've absolutely smashed it.
0:31:50 > 0:31:52I learnt a lot in the kitchen today.
0:31:52 > 0:31:55Watching our chefs cook was very interesting.
0:31:56 > 0:31:58Who was the creative chef...
0:31:59 > 0:32:00..who was the leader...
0:32:01 > 0:32:04..who was bringing the team together.
0:32:04 > 0:32:06It's fascinating watching them work.
0:32:06 > 0:32:08But teamwork is now over.
0:32:08 > 0:32:10Our chefs are going to come back into our kitchen.
0:32:10 > 0:32:14It'll be one chef against the other for that place in the next round.
0:32:14 > 0:32:16If anything, it's going to be harder seeing people leave
0:32:16 > 0:32:19because we've started to get on now, and we worked well as a team.
0:32:19 > 0:32:22But hopefully it won't be myself.
0:32:22 > 0:32:25We are competing against each other, at the end of the day,
0:32:25 > 0:32:26so when you want something that bad,
0:32:26 > 0:32:29you're going to have to get your game face back on
0:32:29 > 0:32:31and you're going to have to do as best you can.
0:32:31 > 0:32:34It's now every man for himself, so game on.
0:33:05 > 0:33:06Chefs, welcome back.
0:33:06 > 0:33:09I thought you worked together really well at Twickenham.
0:33:09 > 0:33:12But now you're working alone.
0:33:13 > 0:33:14This is a show-stopper dish
0:33:14 > 0:33:16that's got to get you through to the semifinal.
0:33:18 > 0:33:22One dish that has got to be the best that you've cooked so far.
0:33:24 > 0:33:27You have 90 minutes, off you go.
0:33:41 > 0:33:43Gareth has definitely grown through the competition,
0:33:43 > 0:33:46and I think we've got the makings of a really good chef here.
0:33:46 > 0:33:50He's done great food, now he's got to be outstanding.
0:33:51 > 0:33:53I think with all the dishes I've done so far,
0:33:53 > 0:33:56they've been critical of maybe a couple of elements,
0:33:56 > 0:33:58whether it be one judge really enjoyed it
0:33:58 > 0:34:01and the other one wasn't too convinced.
0:34:01 > 0:34:03I think today I have to prove to them that, you know,
0:34:03 > 0:34:06I can do faultless cooking.
0:34:06 > 0:34:08I feel like I've progressed,
0:34:08 > 0:34:11and now it's time to really show them that I have,
0:34:11 > 0:34:13and I'm getting stronger as the rounds go by.
0:34:15 > 0:34:17Gareth, are you feeling nervous?
0:34:17 > 0:34:19No, I'm feeling quite confident today, actually.
0:34:19 > 0:34:21I've been taking on board the comments. I think my food's
0:34:21 > 0:34:23simplified slightly as I've gone on in the competition.
0:34:23 > 0:34:25So my show-stopper dish, I've got rabbit.
0:34:25 > 0:34:28So I'm using ribs, I'm just going to water bath them,
0:34:28 > 0:34:30then make a tarragon crumb.
0:34:30 > 0:34:33The loins, I'm going to roll those in pancetta, sous-vide them.
0:34:33 > 0:34:36The kidneys, I'm just going to cook old-school in a pan.
0:34:36 > 0:34:38I've got the legs, I'm pressure cooking them,
0:34:38 > 0:34:40it's going to be with the sauce.
0:34:40 > 0:34:42And then the livers, I'm going to do like liver en croute.
0:34:42 > 0:34:46And garnish wise, onion puree, pickled mushrooms
0:34:46 > 0:34:47and white cabbage.
0:34:47 > 0:34:50- Got all that?- Well, I was...
0:34:50 > 0:34:51Two things crossed my mind.
0:34:51 > 0:34:53One is, is this you paring it down?
0:34:53 > 0:34:56And secondly, have you got the time to do it, Gareth?
0:34:56 > 0:34:57Yeah, I've got the time.
0:34:57 > 0:35:00There's some good cooks in this kitchen, are you better than them?
0:35:00 > 0:35:02If I know I nail my dish and cook it,
0:35:02 > 0:35:04then I've got enough to see me through.
0:35:04 > 0:35:07I don't feel like I have to wait for people to slip up to get me through.
0:35:07 > 0:35:09I don't want to go through the competition like that.
0:35:09 > 0:35:12You know, if I go through, I want to go through with flying colours.
0:35:12 > 0:35:13Good luck.
0:35:17 > 0:35:21The key to getting rabbit right is perfect timing.
0:35:21 > 0:35:24Literally, seconds too long in the pan,
0:35:24 > 0:35:26and the rabbit loin will be overcooked.
0:35:26 > 0:35:31The rabbit leg needs to be braised beautifully so it's not too dry.
0:35:31 > 0:35:33The kidneys just need to be flashed through the pan.
0:35:33 > 0:35:36You can go on all day talking about how you cook a rabbit,
0:35:36 > 0:35:39but it's about timing, skill and execution.
0:35:42 > 0:35:44Rabbit's one of those meats that's not forgiving.
0:35:44 > 0:35:47You know, it's one little mistake and that's it, ruined.
0:35:51 > 0:35:55Tom is another one of our young chefs who's doing exciting things
0:35:55 > 0:35:57within the competition.
0:35:57 > 0:35:59He's an all-rounder, he's a strong chef.
0:35:59 > 0:36:01If he can do that again today,
0:36:01 > 0:36:03for sure he will deliver us a show-stopper.
0:36:06 > 0:36:10Getting into the semifinals for me would be amazing, I'd be so happy.
0:36:10 > 0:36:13I set myself a challenge of getting to there when I entered the
0:36:13 > 0:36:16competition, so it means everything to me to get there.
0:36:17 > 0:36:18I've got suckling pig.
0:36:18 > 0:36:20I'm just going to roast it on the rack, nice and simple.
0:36:20 > 0:36:24I made a pommes Anna with golden turnips, potatoes,
0:36:24 > 0:36:25dressed in Iberico fat.
0:36:25 > 0:36:28Then a little salad with some pickled golden turnips,
0:36:28 > 0:36:29some Pink Lady apple,
0:36:29 > 0:36:32finished with a sauce made from the trimmings of the pork.
0:36:32 > 0:36:33Oh, sounds great.
0:36:33 > 0:36:35Why this dish for your show-stopper?
0:36:35 > 0:36:38This dish is, in essence, very simple,
0:36:38 > 0:36:42but there's a lot of technique and different ingredients going on that
0:36:42 > 0:36:44just comes together in perfect harmony for me, so...
0:36:44 > 0:36:46What's the toughest bit of this competition, Tom?
0:36:46 > 0:36:50Just coming up with all the dishes in the time that we get, you know,
0:36:50 > 0:36:54trying to balance the work-life as well is pretty tough, but...
0:36:54 > 0:36:56Explain to me, if you can, how you do that.
0:36:56 > 0:36:59Luckily, I've got a very understanding boss, so...
0:36:59 > 0:37:02And what sort of reaction do you want from us?
0:37:02 > 0:37:03A happy one.
0:37:06 > 0:37:09Suckling pig is just so tender, it's delicious.
0:37:09 > 0:37:11It's one that you have to mind the cooking.
0:37:11 > 0:37:13I like it just pink.
0:37:13 > 0:37:15It can dry out if it's left too long.
0:37:17 > 0:37:19He's making a potatoes, like a pommes Anna,
0:37:19 > 0:37:22which is going to have turnips running through it as well.
0:37:22 > 0:37:23He's also got a turnip puree.
0:37:25 > 0:37:26Turnip can be quite bitter,
0:37:26 > 0:37:29so you want the flavour to be beautifully matched
0:37:29 > 0:37:31with a very delicate suckling pig,
0:37:31 > 0:37:33and I hope with a very good sauce, too.
0:37:35 > 0:37:37Chefs, you have one hour to go.
0:37:42 > 0:37:45Jamie gets influences for his cooking from all around the world,
0:37:45 > 0:37:47and he likes to sort of add bits and pieces.
0:37:47 > 0:37:50You can see his style starting to develop.
0:37:50 > 0:37:52We've enjoyed some great food from Jamie.
0:37:54 > 0:37:57Today has got to be another one of those fantastic dishes.
0:37:59 > 0:38:02- GREGG:- Your show-stopper dish, what is it?
0:38:02 > 0:38:03So I have some stone bass.
0:38:03 > 0:38:05It's going to be cooked in the pan.
0:38:05 > 0:38:10It's going to go with a risotto of plankton, roasted ceps,
0:38:10 > 0:38:13crispy sweet potato skins and oyster leaf.
0:38:14 > 0:38:16Did you say plankton?
0:38:16 > 0:38:18- Yeah.- The things that whales swallow by the tonne?
0:38:18 > 0:38:20Yeah, most fish. Most fish eat it.
0:38:20 > 0:38:23- Chef, have you eaten plankton before? Because...- No, no.
0:38:23 > 0:38:25- No, me neither. - There's a first today.
0:38:25 > 0:38:27- Yeah, yeah, yeah. - Show me the plankton, where is it?
0:38:27 > 0:38:30So I have the dried version here.
0:38:30 > 0:38:33It smells just of, like, the essence of the sea.
0:38:33 > 0:38:35- Wow.- And before you use it, you have to rehydrate it,
0:38:35 > 0:38:37- so it's like a paste.- Eh!
0:38:37 > 0:38:40- Right.- The nearest I can think of that is...
0:38:40 > 0:38:42That's like in a port somewhere, isn't it?
0:38:42 > 0:38:44It's walking round a fish market.
0:38:44 > 0:38:47Yeah. This sounds quite an unusual dish, especially coming from you.
0:38:47 > 0:38:50Maybe I've been cagey in the previous rounds,
0:38:50 > 0:38:51not been so adventurous,
0:38:51 > 0:38:53and maybe just trying to keep it a little bit safe.
0:38:53 > 0:38:57So now you're about to explode with all this culinary excitement.
0:38:57 > 0:39:01Give it all I've got this round.
0:39:01 > 0:39:05Love stone bass, with ceps and some Iberico ham and a nice sauce,
0:39:05 > 0:39:09it's wonderful. But what's caught my attention is this plankton risotto.
0:39:11 > 0:39:13I can't wait to try it.
0:39:14 > 0:39:17I'm putting quite a lot on the line with this dish today.
0:39:17 > 0:39:22They could completely understand it and love where I've gone with it,
0:39:22 > 0:39:24or they could just think,
0:39:24 > 0:39:28"Why has he got ham with fish and some weird green risotto,
0:39:28 > 0:39:30"all on the same plate?"
0:39:36 > 0:39:38Steven is a very, very good chef.
0:39:42 > 0:39:45He comes into the kitchen with a smile on his face,
0:39:45 > 0:39:47and he's a chef that enjoys his cookery.
0:39:47 > 0:39:48Ah! No, I'm joking.
0:39:48 > 0:39:51I believe that shows on the plate at the end of the day.
0:39:54 > 0:39:57He's using squab pigeon for his show-stopper,
0:39:57 > 0:40:00and he's got quite a few elements that's going with it.
0:40:00 > 0:40:02You've got beetroot three, four different ways.
0:40:05 > 0:40:07You've got nettles.
0:40:07 > 0:40:09There's also a horseradish creme fraiche.
0:40:11 > 0:40:12It better not be too hot!
0:40:12 > 0:40:14And there's also a seeded cracker.
0:40:16 > 0:40:19I also believe there's a hazelnut crumb.
0:40:19 > 0:40:20Steven's got a lot going on.
0:40:21 > 0:40:23If this dish works, and everything comes together,
0:40:23 > 0:40:25this will be a show-stopper to look out for.
0:40:28 > 0:40:30Do you know how much I love pigeon?
0:40:30 > 0:40:33I just love pigeon.
0:40:34 > 0:40:36I don't think there's ever been a pigeon on a menu
0:40:36 > 0:40:38that I haven't ordered.
0:40:38 > 0:40:41Well, hopefully I can do you justice today and you'll enjoy it.
0:40:41 > 0:40:42Is this your most ambitious dish so far?
0:40:42 > 0:40:44Yeah, most definitely. As the rounds are going on,
0:40:44 > 0:40:46you need to push yourself in each round,
0:40:46 > 0:40:48and this is definitely one of the hardest.
0:40:48 > 0:40:51But also, I just need to make sure that I don't do too much,
0:40:51 > 0:40:54don't overcomplicate it. The balance of flavours needs to be perfect with
0:40:54 > 0:40:55- this dish.- Absolutely right there.
0:40:55 > 0:40:58Right. Get it done, because I really want to get stuck into this!
0:40:58 > 0:40:59Cheers.
0:41:03 > 0:41:06There's a lot of things that could go wrong today.
0:41:06 > 0:41:07I could overpower the creme fraiche,
0:41:07 > 0:41:09I could leave the horseradish in there too long.
0:41:09 > 0:41:11Salt bake, could overcook it -
0:41:11 > 0:41:13you can't see it when you're cooking it.
0:41:13 > 0:41:18Cracker, could over bake it, it could just crumble in my hands.
0:41:18 > 0:41:20The sauce could go wrong, it could be weak.
0:41:20 > 0:41:23Yeah, there's a lot of stuff that could go wrong today.
0:41:23 > 0:41:24Why am I doing it?!
0:41:24 > 0:41:27HE LAUGHS
0:41:29 > 0:41:3035 minutes left.
0:41:37 > 0:41:40Louisa is an exciting young chef.
0:41:40 > 0:41:43She's always walked into this kitchen with a point to prove,
0:41:43 > 0:41:46to show us how hungry she is to be in this competition.
0:41:48 > 0:41:50I'm up against a lot of competition.
0:41:50 > 0:41:53I mean, I think I'm the youngest in the group,
0:41:53 > 0:41:55and that's a little bit worrying for me,
0:41:55 > 0:41:57cos I don't have as much experience as them.
0:41:57 > 0:41:58But, at the end of the day,
0:41:58 > 0:42:00I'm really excited and I'm really up for it.
0:42:00 > 0:42:03I just want to go in there with all my passion that I have as a chef,
0:42:03 > 0:42:04and just do my best.
0:42:07 > 0:42:08It's a dessert, by the looks of it.
0:42:08 > 0:42:09Yes, it is a dessert.
0:42:09 > 0:42:12As well as my favourite section being sauce,
0:42:12 > 0:42:14I just wanted to show off another part of me.
0:42:14 > 0:42:19- What is it?- We have poached bananas in yuzu juice,
0:42:19 > 0:42:20banana and yuzu sorbet,
0:42:20 > 0:42:23salted caramel custard, a pretzel,
0:42:23 > 0:42:27peanut and sesame crumb and a chocolate tuile.
0:42:27 > 0:42:30Where does it come from, this European-Asian fusion of yours?
0:42:30 > 0:42:33For me, yuzu juice is one of my favourite ingredients.
0:42:33 > 0:42:35It's like grapefruit juice and lime juice,
0:42:35 > 0:42:37and it's like the best flavour ever.
0:42:37 > 0:42:39And I think when you use that kind of, like,
0:42:39 > 0:42:41acidity in a dessert with bananas and caramel,
0:42:41 > 0:42:44it really complements each other really well.
0:42:44 > 0:42:45You talk about food like I do.
0:42:45 > 0:42:47"It's the best flavour ever!"
0:42:50 > 0:42:53- MARCUS:- Yuzu is quite a strong citrus flavour.
0:42:53 > 0:42:56I hope I can still taste the lovely flavour of banana.
0:42:57 > 0:42:59If you smother it with too much yuzu,
0:42:59 > 0:43:02it could just be a little bit too powerful.
0:43:02 > 0:43:06A lot of skill in this dish, and Louisa, as always,
0:43:06 > 0:43:08is running around in the kitchen.
0:43:11 > 0:43:14There she goes again. This chef always pushes herself.
0:43:17 > 0:43:1815 minutes left.
0:43:18 > 0:43:21As lovely as the dish may be, it's got to be done in 15.
0:43:26 > 0:43:31All five chefs have different styles of cooking in the kitchen today.
0:43:31 > 0:43:33It's really exciting.
0:43:33 > 0:43:35They all seem very focused.
0:43:35 > 0:43:37It's exactly how they want to be.
0:43:37 > 0:43:41I'm curious what's going to happen when they start plating.
0:43:55 > 0:43:59You have three minutes for this show-stopper dish.
0:44:10 > 0:44:11Final touches.
0:44:23 > 0:44:25Stop, your time's up!
0:44:29 > 0:44:33- Happy?- Yeah, yours? - Yeah, it's all right.
0:44:33 > 0:44:35I don't think it's perfect. Yours?
0:44:35 > 0:44:36- Happy?- Yeah...
0:44:39 > 0:44:43Gareth used every part of the rabbit for his show-stopper
0:44:43 > 0:44:46and has served the loin wrapped in pancetta,
0:44:46 > 0:44:48the rack in a tarragon crumb,
0:44:48 > 0:44:50the livers en croute,
0:44:50 > 0:44:55pan-fried kidneys and the braised leg meat rolled in cabbage,
0:44:55 > 0:44:58together with a garnish of pickled mushrooms,
0:44:58 > 0:45:01onion puree, baby turnips,
0:45:01 > 0:45:04charred spring onions and a rabbit jus.
0:45:16 > 0:45:19Gareth, the cooking of the rabbit is delicious.
0:45:19 > 0:45:22I like the flavours of the loin wrapped in the bacon.
0:45:22 > 0:45:23I love the leg that's been braised down
0:45:23 > 0:45:25and wrapped in a crunchy cabbage leaf.
0:45:25 > 0:45:27It's still got a touch of bite to it.
0:45:27 > 0:45:28And I really love the little rack.
0:45:28 > 0:45:31I love the tarragon crumb that you have running over the top.
0:45:31 > 0:45:34But, if you notice, none of us have eaten that spring onion.
0:45:34 > 0:45:35It just looks undercooked.
0:45:37 > 0:45:38That's a small criticism, Gareth.
0:45:38 > 0:45:40I like the dish a lot.
0:45:41 > 0:45:44I think you have put together here a really lovely combination of
0:45:44 > 0:45:48sweetness, slight bitterness, saltiness and, more importantly,
0:45:48 > 0:45:53there is tarragon, that mild aniseed flavour, running through so much.
0:45:53 > 0:45:55That's lovely.
0:45:55 > 0:45:59I thoroughly enjoyed that little croute with the offal on top.
0:45:59 > 0:46:03That was a nice little treat, and a shame I had to cut it into three.
0:46:03 > 0:46:05I've got to agree, the spring onion, there's no place for it.
0:46:05 > 0:46:09But that's fine, because everything else on this plate is delicious.
0:46:13 > 0:46:16- Well done.- Well done, mate. Great feedback.
0:46:16 > 0:46:17If I go out because of a spring onion,
0:46:17 > 0:46:19it's going to be so upsetting, but, you know...
0:46:22 > 0:46:26Jamie's show-stopper is roasted stone bass cooked in Iberico ham...
0:46:28 > 0:46:33..served with a plankton risotto, roast sweet potato puree,
0:46:33 > 0:46:37roasted and raw ceps, crispy sweet potato skins,
0:46:37 > 0:46:41and finished with oyster leaf and oyster flowers,
0:46:41 > 0:46:42with a chicken and thyme sauce.
0:46:54 > 0:46:57My first-ever taste of plankton.
0:46:57 > 0:47:01Yeah, it's a lovely, salty seafood seasoning.
0:47:01 > 0:47:03Yeah, bring it on. I'm wondering
0:47:03 > 0:47:05what else I might be able to sprinkle it on!
0:47:05 > 0:47:09I love the soft fish, I like the saltiness that you've got on top.
0:47:09 > 0:47:12But what I particularly love are the sweet notes that come singing out.
0:47:12 > 0:47:14There's sweetness in the puree,
0:47:14 > 0:47:17there's sweetness in that potato skin that you've fried.
0:47:17 > 0:47:21I find the whole thing light yet packed full of flavour,
0:47:21 > 0:47:24and actually knocking on the door of delicious, mate.
0:47:25 > 0:47:28I love it when someone brings something new to the table.
0:47:28 > 0:47:30The plankton, something that I was curious about.
0:47:30 > 0:47:33Does it work with this dish? For me, it definitely does.
0:47:33 > 0:47:34The sweetness of the sweet potato
0:47:34 > 0:47:36and using the skin for a bit of texture,
0:47:36 > 0:47:39the Iberico ham as well.
0:47:39 > 0:47:41I've enjoyed it, I really have.
0:47:41 > 0:47:43I think you've really raised your bar.
0:47:43 > 0:47:46You are discovering new flavours and new ideas.
0:47:46 > 0:47:49I think that's an exceptional dish, Jamie. I'm really pleased for you.
0:47:49 > 0:47:51Well done. Really pleased, great dish.
0:47:55 > 0:47:59Relieved! Relieved and, yeah, really happy with the feedback.
0:47:59 > 0:48:01Really happy with the dish, so we'll see what happens.
0:48:03 > 0:48:05Steven's dish is squab pigeon...
0:48:06 > 0:48:11..served with crisp potatoes, salt-baked purple beetroot,
0:48:11 > 0:48:13pickled and hazelnut-coated golden beetroot...
0:48:14 > 0:48:16..crispy and raw candied beetroot discs...
0:48:18 > 0:48:21..horseradish creme fraiche with nettle oil emulsion
0:48:21 > 0:48:22and a pigeon sauce...
0:48:23 > 0:48:26..served alongside a seeded cracker
0:48:26 > 0:48:28topped with cubed beetroot and offal,
0:48:28 > 0:48:30and crispy nettles.
0:48:31 > 0:48:33- It's so pretty.- Unbelievable!
0:48:33 > 0:48:36That looks like you've fished it out of a rock pool!
0:48:47 > 0:48:49Your pigeon is cooked perfectly for me.
0:48:49 > 0:48:51It's beautiful and pink.
0:48:51 > 0:48:57It's just right. I really like the beetroot with the hazelnut crumb.
0:48:57 > 0:49:00That is just something different I wasn't expecting,
0:49:00 > 0:49:02and it's really tasty.
0:49:03 > 0:49:07Those little cubes of golden beetroot with that offal
0:49:07 > 0:49:10on that cracker is absolutely divine.
0:49:10 > 0:49:13It is properly, properly lovely.
0:49:13 > 0:49:15I think it's really, really clever cooking.
0:49:15 > 0:49:18Really clever. I think your use of beetroot is inspired.
0:49:20 > 0:49:25My biggest concern was the horseradish, and is it too hot.
0:49:25 > 0:49:29What you have got here is absolutely spot on.
0:49:29 > 0:49:33This is a pigeon dish of delight and cleverness and lovely execution.
0:49:33 > 0:49:35Really, really good job, Steven.
0:49:35 > 0:49:36Thank you very much.
0:49:38 > 0:49:41To get comments like that at such an important part of the competition,
0:49:41 > 0:49:45like... That's where I wanted... I wanted to be in that semifinal,
0:49:45 > 0:49:48and hopefully with those comments,
0:49:48 > 0:49:52it looks like I might be on my way there, so, oh, wow...
0:49:54 > 0:49:57Tom's suckling pig has been served
0:49:57 > 0:50:00with a salad of pickled turnips, apple,
0:50:00 > 0:50:05bacon and charred baby leeks, golden turnip puree,
0:50:05 > 0:50:06together with a pork sauce
0:50:06 > 0:50:10and a layered golden turnip and potato pommes Anna.
0:50:22 > 0:50:24It's a tasty plate of food,
0:50:24 > 0:50:28and I think the apple brings the sharpness that really does cut
0:50:28 > 0:50:29through it for me.
0:50:29 > 0:50:33I only got a little bit of the puree, cos Marcus ate it all.
0:50:33 > 0:50:36You've made a lovely puree, put it on the plate.
0:50:37 > 0:50:39I like your pork, it's nice.
0:50:39 > 0:50:43I really do. There's not a great deal of contrasts going on.
0:50:43 > 0:50:47Potato isn't a great flavour, turnip cooked isn't a huge flavour,
0:50:47 > 0:50:49so the flavour is the sauce.
0:50:49 > 0:50:50But it's a good sauce.
0:50:51 > 0:50:55I find a lot of different flavours here balancing this dish beautifully
0:50:55 > 0:50:57well. I want to taste the pig, and that's what you've done.
0:50:57 > 0:51:00You've bought the flavour of the suckling pig to the plate,
0:51:00 > 0:51:02and you've harmonised it with lovely, delicate flavours.
0:51:02 > 0:51:04That Anna is sensational.
0:51:04 > 0:51:06The sauce is delicious.
0:51:08 > 0:51:10There's always the negative things
0:51:10 > 0:51:13that you take away with you at this stage, so it's really hard to,
0:51:13 > 0:51:14you know, kind of be happy with yourself.
0:51:14 > 0:51:17I cooked as well as I could have done.
0:51:17 > 0:51:19You can't ask for more than that, really.
0:51:21 > 0:51:25Last up is Louisa's show-stopping dessert of bananas poached in yuzu
0:51:25 > 0:51:30juice, served with caramel custard, chocolate tuile...
0:51:32 > 0:51:35..pretzel, peanut and sesame crumb,
0:51:35 > 0:51:37and a banana and yuzu sorbet
0:51:37 > 0:51:40served on chocolate soil with a cognac foam.
0:51:41 > 0:51:45It's so light-looking, it's delicate, it's intricate.
0:51:45 > 0:51:47Just by looking at it, you can see the skill.
0:52:08 > 0:52:10Louisa, I think that says it all.
0:52:12 > 0:52:13Look at that!
0:52:13 > 0:52:16That was sensational.
0:52:16 > 0:52:17Absolutely, wow.
0:52:19 > 0:52:24Where do I begin? The banana, the yuzu, the peanuts, the pretzel,
0:52:24 > 0:52:26they just work together beautifully.
0:52:26 > 0:52:29The salted caramel custard, wow.
0:52:29 > 0:52:32Absolutely perfect!
0:52:32 > 0:52:33Thank you.
0:52:33 > 0:52:37That's the best banana dessert I've ever, ever tasted.
0:52:38 > 0:52:43When I got sweet banana, sharp yuzu,
0:52:43 > 0:52:45cognac foam and toasty nuts,
0:52:45 > 0:52:47that was it, I was gone.
0:52:47 > 0:52:50I was just floating away on banana heaven.
0:52:50 > 0:52:51That is divine.
0:52:51 > 0:52:53Fabulous.
0:52:53 > 0:52:56You had a point to prove cos desserts, you said,
0:52:56 > 0:52:58is not one of your strengths.
0:52:58 > 0:53:01And you've come here with a show-stopper dish
0:53:01 > 0:53:03like this and just blew us away.
0:53:04 > 0:53:07Thank you for giving us one of the greatest desserts
0:53:07 > 0:53:08we've had in this round.
0:53:15 > 0:53:18- Smashed it. - Welcome back from banana heaven!
0:53:21 > 0:53:23Good Lord.
0:53:23 > 0:53:26I can't stop smiling, it's like my face is just stuck like that!
0:53:34 > 0:53:37Let me tell you, right now,
0:53:37 > 0:53:42we don't have many tastings as successful and as happy as that.
0:53:42 > 0:53:45It doesn't happen very, very often.
0:53:45 > 0:53:46That's the great news.
0:53:46 > 0:53:48The tough news is, of course,
0:53:48 > 0:53:50this is going to make for really hard judging.
0:54:00 > 0:54:02When you get five chefs cooking as well as that,
0:54:02 > 0:54:06this judging is going to come down to the finest of margins.
0:54:06 > 0:54:08The problem is, a chef is going to leave the competition
0:54:08 > 0:54:10who cooked a good plate of food today.
0:54:10 > 0:54:12Shall we start off with our favourite dishes?
0:54:12 > 0:54:18- Who was yours?- Come on, Louisa's banana was incredible.
0:54:18 > 0:54:20Look, we taste, we enjoy,
0:54:20 > 0:54:25but rarely do the three of us just wipe a plate clean!
0:54:25 > 0:54:29- It was beautiful!- I really enjoyed Steven's cooking today.
0:54:29 > 0:54:32And he should be smiling, cos he's enjoying what he's doing,
0:54:32 > 0:54:34and he believes in his cooking, and that's what we wanted,
0:54:34 > 0:54:36his confidence to grow.
0:54:36 > 0:54:38Really happy with what he's delivered today.
0:54:38 > 0:54:39What about Jamie today?
0:54:39 > 0:54:42He brought in plankton.
0:54:42 > 0:54:43I thought that was great.
0:54:43 > 0:54:47It just gave the whole dish a sense of the ocean, the sea,
0:54:47 > 0:54:50and the real depth of flavour that you get with it,
0:54:50 > 0:54:52and it complemented the bass so well.
0:54:52 > 0:54:54Now, if it comes down to finding the nitty-gritty,
0:54:54 > 0:54:56the issues we have here,
0:54:56 > 0:55:00then for me it would come down to our rabbit and our pork dish.
0:55:00 > 0:55:01I liked Tom's dish.
0:55:01 > 0:55:04The pork itself was cooked nicely.
0:55:04 > 0:55:08However, I found Tom's dish a little on the safe side.
0:55:08 > 0:55:13I disagree. I don't think for one minute that Tom's dish was anywhere
0:55:13 > 0:55:16below or above any of the other chefs in the kitchen today.
0:55:16 > 0:55:21Gareth used pretty much every part of the rabbit in his dish,
0:55:21 > 0:55:23which takes some doing in an hour and 15 minutes.
0:55:23 > 0:55:27I love that crouton with the offal on top.
0:55:27 > 0:55:28It was just that spring onion.
0:55:28 > 0:55:30But, wow, did he cooked well!
0:55:35 > 0:55:37This bit, waiting, is horrible.
0:55:37 > 0:55:39It's the worst bit.
0:55:39 > 0:55:41The cooking bit just gets over and done with really quickly.
0:55:41 > 0:55:42But this, it's...
0:55:44 > 0:55:46You just don't know, do you?
0:55:47 > 0:55:51From the competition I've seen this year, it's really intense,
0:55:51 > 0:55:53really tough, so it's one of those, you know,
0:55:53 > 0:55:55a spring onion can be the difference.
0:55:57 > 0:55:59It's with great regret that we have to send one
0:55:59 > 0:56:01of these chefs home today.
0:56:16 > 0:56:19Chefs, wow. Outstanding cookery today.
0:56:23 > 0:56:24It's been a tough decision.
0:56:29 > 0:56:30The chef...
0:56:31 > 0:56:32..leaving us...
0:56:36 > 0:56:37..is Tom.
0:56:46 > 0:56:48- Thank you, Tom.- Take care, Tom. - Well done.
0:56:52 > 0:56:55It's a shame to not reach the semifinals, but, you know,
0:56:55 > 0:56:56it's been a great journey.
0:57:00 > 0:57:03The competition pushes you as a chef to great new lengths that you've not
0:57:03 > 0:57:05seen in yourself before.
0:57:05 > 0:57:08Unfortunately, it's got to end, but there we go.
0:57:12 > 0:57:15You are MasterChef semifinalists, well done!
0:57:20 > 0:57:24- Well done. - I'm feeling so, so relieved.
0:57:25 > 0:57:28Toughest day by far, but the most rewarding.
0:57:30 > 0:57:34Yeah, relieved and elated, to be honest, yeah.
0:57:34 > 0:57:37Really pleased to be stood in this position now as a semifinalist.
0:57:37 > 0:57:39Congratulations!
0:57:39 > 0:57:40I'm so happy I've got here.
0:57:40 > 0:57:42It's through hard work, though.
0:57:42 > 0:57:46Hard work does pay off. So, yeah, I'm over the moon.
0:57:46 > 0:57:48I'm feeling absolutely amazing.
0:57:51 > 0:57:53This has gone straight to my head, so...
0:57:53 > 0:57:55Yeah, I'm really excited!
0:58:00 > 0:58:05Tomorrow night, the second group of chefs battle it out
0:58:05 > 0:58:08for a place in the semifinals.
0:58:08 > 0:58:09Come on, guys, let's get a move on.
0:58:09 > 0:58:11Waiters are waiting, guests are waiting.
0:58:11 > 0:58:13Your time is nearly up.
0:58:15 > 0:58:16Well, this is fantastic.
0:58:19 > 0:58:20Wow. That's impressive.
0:58:23 > 0:58:25I think this is an excellent dish.
0:58:25 > 0:58:28In fact, I think it's probably one of your best dishes so far.