0:00:02 > 0:00:05It's the professional MasterChef semifinals.
0:00:05 > 0:00:09Last night, Gareth and Leo were sent home.
0:00:11 > 0:00:13Now, the best six will be sent to cook
0:00:13 > 0:00:17for some of the most inspirational chefs in the country.
0:00:17 > 0:00:19Absolutely amazing.
0:00:19 > 0:00:21You know, it looks exactly the way that we do it.
0:00:21 > 0:00:23I need you to pick up the pace.
0:00:23 > 0:00:24I need you to find a second gear -
0:00:24 > 0:00:28third gear, fourth gear would be great.
0:00:28 > 0:00:33Tonight, the first three chefs battle to secure their place in finals week.
0:00:33 > 0:00:3627-year-old sous-chef Jamie,
0:00:36 > 0:00:3925-year-old corporate chef Steven,
0:00:39 > 0:00:42and 28-year-old private chef Matt.
0:00:42 > 0:00:45Now, it's in the final six, you just want it more.
0:00:45 > 0:00:48The end is in touching distance.
0:00:48 > 0:00:50To be safe, there can be no mistake.
0:00:50 > 0:00:53Everything has to be perfect.
0:00:53 > 0:00:55I've put everything into this competition.
0:00:55 > 0:00:59It's incredibly important for me to get that place in the finals.
0:00:59 > 0:01:02The pressure is on, the stress levels are high.
0:01:02 > 0:01:05They are going to have to be on their A-game.
0:01:14 > 0:01:16It's early morning
0:01:16 > 0:01:19and the three chefs are in Darlington, County Durham,
0:01:19 > 0:01:24heading to one of the country's most unique culinary destinations.
0:01:24 > 0:01:26Look, what does that brown sign say?
0:01:26 > 0:01:28It says Raby Hunt!
0:01:28 > 0:01:30- Raby Hunt.- Yes.
0:01:32 > 0:01:37In 2017, the Raby Hunt was the only new restaurant in the UK
0:01:37 > 0:01:40to win two coveted Michelin stars,
0:01:40 > 0:01:44and the first in the north-east to hold such an accolade.
0:01:46 > 0:01:50It's led by self-taught rising star James Close,
0:01:50 > 0:01:53who gave up a career as a professional golfer eight years ago
0:01:53 > 0:01:56when his family bought a humble country pub.
0:01:57 > 0:02:02When we opened up originally it was just me and my mum doing steak and chips,
0:02:02 > 0:02:04just like real, like, easy-going food.
0:02:04 > 0:02:07It was... It was an experience, but my mum, you could just tell,
0:02:07 > 0:02:09didn't want to be in there.
0:02:09 > 0:02:12So after about a year we kicked my mum out, in a nice way,
0:02:12 > 0:02:15and I started to take control of the menu.
0:02:17 > 0:02:20Despite having no formal training, James refined his cooking
0:02:20 > 0:02:23by eating out and obsessively studying the techniques
0:02:23 > 0:02:25of the world's finest chefs.
0:02:27 > 0:02:31Three years after opening he won his first Michelin star.
0:02:32 > 0:02:36I put everything I had into it, and it was just, you know,
0:02:36 > 0:02:38constantly trying to get better every day.
0:02:38 > 0:02:40And I always think, you know,
0:02:40 > 0:02:42you've got to be better than you were the day before,
0:02:42 > 0:02:45and that's the same philosophy doing the restaurant.
0:02:45 > 0:02:49As well as gaining his second star in 2017,
0:02:49 > 0:02:53James was awarded the prestigious Good Food Guide Chef of the Year.
0:02:53 > 0:02:56For me it's been an amazing achievement,
0:02:56 > 0:02:58and to do it in the north-east, it's just great.
0:02:58 > 0:02:59You know, I didn't have to go to London,
0:02:59 > 0:03:02I didn't have to go to, you know, abroad to do this.
0:03:04 > 0:03:07The menu's inspired basically by what comes into my head.
0:03:07 > 0:03:09The detail going into it,
0:03:09 > 0:03:12it is quite refined but it's still quite simple in execution.
0:03:12 > 0:03:16I am a self-taught chef. I don't follow the rules.
0:03:18 > 0:03:20For him to have achieved that two-star level,
0:03:20 > 0:03:22he must be doing something incredible
0:03:22 > 0:03:24and I'm looking forward to seeing what that is.
0:03:24 > 0:03:28Having to drop into a two-star kitchen and hit the ground running,
0:03:28 > 0:03:29it's a massive challenge.
0:03:29 > 0:03:32I've not had any Michelin-star experience, but I'm going
0:03:32 > 0:03:35to just have to be a sponge and absorb everything around me.
0:03:35 > 0:03:37It's going to be a push, but hopefully we'll get there.
0:03:37 > 0:03:38Unscathed!
0:03:45 > 0:03:46Good morning, chefs.
0:03:46 > 0:03:49And you guys are the first chefs that don't work for me
0:03:49 > 0:03:51that I've ever invited into this restaurant.
0:03:52 > 0:03:55What we expect today is excellence, all right,
0:03:55 > 0:03:58so every dish that I give you,
0:03:58 > 0:04:01we want it to be done exactly the same way that we would do
0:04:01 > 0:04:04in a normal service, all right? So are you ready?
0:04:04 > 0:04:05- Yes, Chef.- Let's go.
0:04:07 > 0:04:11Today, the three semifinalists have the honour
0:04:11 > 0:04:14of becoming part of James' brigade for lunch service.
0:04:14 > 0:04:17At the end of the day they're sending my dishes.
0:04:17 > 0:04:19We want them to try and push it as close as they can
0:04:19 > 0:04:21to what we do in the restaurant every day.
0:04:21 > 0:04:25Each contestant will be responsible for one of the dishes
0:04:25 > 0:04:28from the 14-course tasting menu.
0:04:28 > 0:04:34London-based sous-chef Jamie will be making James' intricate razor clam starter.
0:04:34 > 0:04:40Cooked razor clams with brown shrimp, pickled celeriac, girolles,
0:04:40 > 0:04:45almonds, samphire, frisee - a type of chicory -
0:04:45 > 0:04:49pea shoots, and chopped parsley.
0:04:49 > 0:04:51There's a lot of ingredients going to go on this dish, right?
0:04:51 > 0:04:54So you've got to be very focused to get it right.
0:04:54 > 0:04:57But the main thing with this dish is to get the razor clams cooked perfectly.
0:04:58 > 0:05:00The razor clams go in...
0:05:01 > 0:05:05First, the razor clams are slowly cooked in a spiced butter,
0:05:05 > 0:05:08before adding the brown shrimp.
0:05:08 > 0:05:11The worst thing about razor clams is if they start to overcook,
0:05:11 > 0:05:13so we want to keep them very soft,
0:05:13 > 0:05:16and then just get the seasoning right on that dish.
0:05:16 > 0:05:18If you get the seasoning right, it's perfect.
0:05:21 > 0:05:26Next, the girolles and samphire are gently cooked in a butter emulsion.
0:05:30 > 0:05:35The razor clams and brown shrimp are presented in a shell with almonds,
0:05:35 > 0:05:39pickled celeriac, girolles, and samphire.
0:05:42 > 0:05:44So a little frisee then in between the pea shoots.
0:05:50 > 0:05:54The final presentation of that dish has to keep everything inside
0:05:54 > 0:05:56the shell, nothing to fall off it.
0:05:57 > 0:06:01If you do that service, 30 of them today,
0:06:01 > 0:06:03- we're going to smash it out, yeah? - Yeah.
0:06:07 > 0:06:09Yeah, obviously there's a lot of elements on this dish,
0:06:09 > 0:06:11and they all have to be perfect,
0:06:11 > 0:06:13and they all have to be on there in the right place.
0:06:13 > 0:06:14So 30 of those.
0:06:15 > 0:06:17Steady hand!
0:06:25 > 0:06:28Steven works in corporate dining,
0:06:28 > 0:06:31and hasn't done a restaurant service in five years.
0:06:31 > 0:06:35He's in charge of rack of lamb, served with anchovy emulsion,
0:06:35 > 0:06:38spring greens and spinach powder.
0:06:38 > 0:06:41The lamb's going to test anybody that does that
0:06:41 > 0:06:43because they've got to be right on it.
0:06:43 > 0:06:46That dish all revolves around the cooking of the lamb.
0:06:48 > 0:06:50The lamb, it's been in about 45 minutes,
0:06:50 > 0:06:52and now we're going to put it on the Japanese barbecue.
0:06:52 > 0:06:54The barbecue will be very hot.
0:06:54 > 0:06:56We've got to make sure we don't burn the skin,
0:06:56 > 0:06:58but we want to get a little bit of smoke just coming onto it.
0:06:58 > 0:07:01You see that it's now starting to get a little bit of colour on the fat.
0:07:01 > 0:07:03That's what we want.
0:07:03 > 0:07:06That flame's nice - we don't want it to burn it too much, all right?
0:07:08 > 0:07:10While the lamb rests,
0:07:10 > 0:07:13the spring greens are lightly coated in butter emulsion,
0:07:13 > 0:07:16and steamed in an oven at 130 degrees.
0:07:20 > 0:07:22We always probe it before we send it.
0:07:23 > 0:07:26I'm going to be there with a probe to make sure that it's at 54 degrees
0:07:26 > 0:07:28when it gets sliced, so if it's not, you know,
0:07:28 > 0:07:30the guy will have to do it again.
0:07:31 > 0:07:32Nice.
0:07:34 > 0:07:37The plate is dressed with anchovy emulsion,
0:07:37 > 0:07:39and dusted with spinach powder...
0:07:40 > 0:07:41Put the rack nicely there.
0:07:43 > 0:07:46..and finished with the spring greens, lemon oil,
0:07:46 > 0:07:49black olive oil and a lamb sauce.
0:07:49 > 0:07:51Very nice.
0:07:57 > 0:08:00- It's an amazing plate of food. It's amazing.- Thank you.
0:08:00 > 0:08:01You reckon we can do this?
0:08:01 > 0:08:04Yeah, I've never used the barbecue before, but...
0:08:04 > 0:08:06You must have had a barbecue at home, Chef - come on!
0:08:10 > 0:08:13Private chef Matt will be in the pastry section,
0:08:13 > 0:08:15and will be in charge of two desserts.
0:08:17 > 0:08:19The first is a warm chocolate mousse
0:08:19 > 0:08:22with black olive and sheep's yoghurt ice cream.
0:08:24 > 0:08:26So first if you just lightly dust the tuile,
0:08:26 > 0:08:30just a black olive powder with chocolate in as well.
0:08:33 > 0:08:36The warm chocolate mousse is topped with fudge,
0:08:36 > 0:08:38and drizzled with orange oil.
0:08:39 > 0:08:41This bit's got to be done very fast,
0:08:41 > 0:08:44because a warm chocolate mousse has got to go out warm.
0:08:44 > 0:08:46There's no point doing a warm chocolate mousse
0:08:46 > 0:08:48that's going to go out cold.
0:08:48 > 0:08:50They've got to be finished with a little perfect rocher,
0:08:50 > 0:08:52which under the stress of a two-star restaurant,
0:08:52 > 0:08:54anybody's going to find that hard.
0:08:54 > 0:08:56I know what that's like.
0:08:59 > 0:09:04His second dessert is a summer berry tarte, consisting of strawberries,
0:09:04 > 0:09:07raspberries, black and red currants,
0:09:07 > 0:09:12placed around a soft cow's milk cheese mousse, with pistachio cream
0:09:12 > 0:09:14and a strawberry gel.
0:09:21 > 0:09:24Really carefully, watch the way that Marie is presenting this
0:09:24 > 0:09:25and building it up, all right?
0:09:25 > 0:09:27Because it's got to be the same.
0:09:28 > 0:09:31This is the one dish that if it doesn't look right,
0:09:31 > 0:09:33it's never going to go out.
0:09:33 > 0:09:37The tarts, which are all made to order, are finished with a rocher,
0:09:37 > 0:09:41or one-handed quenelle of lemon verbena ice cream.
0:09:47 > 0:09:50The idea with this is to eat it with your hands.
0:09:50 > 0:09:51How do I tackle this?
0:09:55 > 0:09:57You can eat it with a spoon as well, Chef. I was only joking!
0:10:00 > 0:10:02It is delicious.
0:10:02 > 0:10:05So much going on. A very complete dessert.
0:10:05 > 0:10:07Really good. Bravo, Marie!
0:10:15 > 0:10:18The first customers are due in less than half an hour.
0:10:20 > 0:10:23It is all anticipation now. The start of service is creeping up.
0:10:23 > 0:10:24It is a bit overwhelming, really.
0:10:24 > 0:10:26You've got to remember where you are,
0:10:26 > 0:10:28the level that you're cooking at.
0:10:28 > 0:10:30It is not your everyday restaurant,
0:10:30 > 0:10:34these aren't your everyday ingredients, dishes, customers.
0:10:35 > 0:10:37I think the challenge is just the whole complexity of it,
0:10:37 > 0:10:40just getting everything right, and just speed and precision, I think.
0:10:42 > 0:10:46It is a full restaurant. Chef's tables, you know, booked out.
0:10:46 > 0:10:48They're going to get lots of orders coming on at once,
0:10:48 > 0:10:51which is the way we like it.
0:10:51 > 0:10:54They are going to get very, very tested, we're going to get tested.
0:10:56 > 0:11:00This is going to be probably one of the most important services of my life, maybe.
0:11:00 > 0:11:04So I just need to concentrate and nail it, really, today.
0:11:04 > 0:11:05And hopefully I can do that. Oh!
0:11:07 > 0:11:09- You ready to heat?- Yes, Chef. - Yes, Chef.
0:11:09 > 0:11:11We are going to start six portion of razor.
0:11:11 > 0:11:15Yes, Chef. Straight in at the deep end, really.
0:11:15 > 0:11:22Straight away, Jamie has six orders of razor clams he must cook to James's two-star standards.
0:11:22 > 0:11:25I want them really nice and delicate, all right?
0:11:25 > 0:11:28- Yeah.- Give it another little stir.
0:11:28 > 0:11:30Just get a little bit of heat on that again.
0:11:32 > 0:11:35What we are looking for is exactly how the chef cooks them,
0:11:35 > 0:11:37that really delicious, soft texture.
0:11:39 > 0:11:42As well as keeping an eye on the razor clams,
0:11:42 > 0:11:45he needs to quickly cook the samphire and girolles,
0:11:45 > 0:11:48so the dish is ready to plate at the same time.
0:11:52 > 0:11:56He now has moments to delicately balance all the elements
0:11:56 > 0:11:59inside the razor clam shell.
0:11:59 > 0:12:01If he doesn't get it out quick, he will be doing it again,
0:12:01 > 0:12:03cos they're going to overcook, all right?
0:12:03 > 0:12:07- Going to have to come in here and give you a hand, all right, to get it out.- Yes, Chef.
0:12:10 > 0:12:13I know I've put you in at the deep end with this six,
0:12:13 > 0:12:14but this is where it's at right, all right?
0:12:14 > 0:12:16- Yes, Chef.- Everybody's here.
0:12:16 > 0:12:17Got to get it served.
0:12:20 > 0:12:21Right, service.
0:12:22 > 0:12:24Go to table eight, please.
0:12:24 > 0:12:25Table two, please.
0:12:27 > 0:12:30And these are going to table four, please.
0:12:30 > 0:12:33You just need to just speed up, all right?
0:12:33 > 0:12:34But you've done it once now, so from here on
0:12:34 > 0:12:37- we're going to get to another level, yeah?- Yes, Chef.
0:12:40 > 0:12:44Went OK. Not quick enough, obviously, but I am finding my feet.
0:12:44 > 0:12:45It's all very intricate.
0:12:45 > 0:12:47It's all very delicate. It's details.
0:12:47 > 0:12:50And the details are really what matter at this standard and at this level.
0:12:56 > 0:12:58Right, Stephen, we are going to go with you next.
0:12:58 > 0:12:59It's going to be lamb, OK?
0:12:59 > 0:13:02- I want you to get me six up on the pass, yeah?- Yes, Chef.
0:13:04 > 0:13:06Using the Japanese barbecue,
0:13:06 > 0:13:10Stephen has to bring the temperature of his lamb racks
0:13:10 > 0:13:12up to precisely 54 degrees.
0:13:12 > 0:13:15Charring the skin without burning it.
0:13:18 > 0:13:22As soon as they come off the barbecue, spring greens straight in the oven.
0:13:22 > 0:13:25- Yes, Chef.- Got to be able to do more than one thing at once.
0:13:25 > 0:13:26- Yes, Chef?- Yes, Chef.
0:13:28 > 0:13:29It is a bit of a juggling act.
0:13:36 > 0:13:39It is the moment of truth for Stephen's lamb.
0:13:43 > 0:13:46Just put these back on the barbecue for longer, please.
0:13:46 > 0:13:48They just need a bit longer at cooking.
0:13:50 > 0:13:52I need to feel it, get a couple of dishes out,
0:13:52 > 0:13:55and then I'm sure we will be flowing, and we will be all right.
0:13:55 > 0:13:57It is about managing the coals as well.
0:13:57 > 0:13:59Making sure that you've got that right heat there.
0:14:03 > 0:14:04Right, Stephen, this is it.
0:14:04 > 0:14:07Right now we want to see that barbecue flavour,
0:14:07 > 0:14:09but we don't want any overcooking.
0:14:09 > 0:14:11- Yeah?- Yes, Chef. - We want it perfect.
0:14:19 > 0:14:21- At rest, it'll get there. - Yes, Chef.
0:14:21 > 0:14:22Let's go, Chef.
0:14:24 > 0:14:26With the lamb now at the correct temperature,
0:14:26 > 0:14:31Stephen needs to move fast to get his six plates out on time.
0:14:31 > 0:14:33- People are waiting now.- Yes, Chef.
0:14:33 > 0:14:37If everybody starts waiting, it's going to be a backlog.
0:14:37 > 0:14:40- I'm just going to help you get this out.- Yep.
0:14:45 > 0:14:47Right, come on, we need speed, we need to go, all right?
0:14:52 > 0:14:55That's it. Let's go. We're doing this now, yeah?
0:14:55 > 0:14:57Yes, Chef.
0:14:59 > 0:15:00It looks really good.
0:15:00 > 0:15:02This is it.
0:15:02 > 0:15:05Right, service, let's go with these, please.
0:15:05 > 0:15:07We're going to table eight, two, and four.
0:15:12 > 0:15:13That was really good.
0:15:13 > 0:15:16Really good. Let's get that barbecue up a bit, yeah?
0:15:16 > 0:15:18Let's get the heat up and then we are there, all right?
0:15:18 > 0:15:20- Yes, Chef.- Well done, seriously. Well done.
0:15:23 > 0:15:24That's good.
0:15:24 > 0:15:25Really good.
0:15:25 > 0:15:28This was a bit of a push, but I just need to...
0:15:28 > 0:15:30There is a few little things that I needed to improve on,
0:15:30 > 0:15:32cos I am going to be juggling a lot soon.
0:15:32 > 0:15:35It's going to get intense for me soon.
0:15:36 > 0:15:38Right, Matt, first dessert, are you ready?
0:15:38 > 0:15:39- Oui, Chef.- Right, let's go.
0:15:41 > 0:15:45On pastry, Matt, like Jamie and Stephen,
0:15:45 > 0:15:49has to assemble all of the elements of his dish moments before serving.
0:15:51 > 0:15:52That'll do.
0:15:53 > 0:15:58The chocolate mousse must be served warm.
0:15:58 > 0:15:59Right, Matt, you've got to be quick.
0:15:59 > 0:16:01This is going to get cold, all right?
0:16:01 > 0:16:02Go straight on with the tuile.
0:16:02 > 0:16:04And with a steady hand,
0:16:04 > 0:16:07he must precisely place the black olive tuile
0:16:07 > 0:16:12before quickly executing a perfect rocher of sheep's yoghurt ice cream.
0:16:14 > 0:16:16You are going to have to stop.
0:16:16 > 0:16:17Hold that, hold that.
0:16:17 > 0:16:19You need to get another tuile on this.
0:16:19 > 0:16:21- Let's start again, all right? - Oui, chef.
0:16:21 > 0:16:23All right, this is it, Chef.
0:16:23 > 0:16:24Right now, yeah?
0:16:27 > 0:16:28Loads better.
0:16:31 > 0:16:32That is great. Really good.
0:16:32 > 0:16:34Really good.
0:16:34 > 0:16:35Service, please.
0:16:37 > 0:16:40We just want to get those rochers a little bit quicker on the plate.
0:16:40 > 0:16:41- Yeah.- But seriously, well done.
0:16:43 > 0:16:45A bit shaky. I never shake.
0:16:45 > 0:16:49Well, sometimes I do, just got to take a deep breath, calm down.
0:16:49 > 0:16:51But there's no respite for Matt.
0:16:51 > 0:16:57He must produce six summer tarts to James's exact requirements.
0:16:57 > 0:17:00We get the right amount of pistachio, the right amount of raspberry gel,
0:17:00 > 0:17:03the right amount of strawberry gel. All right, we can do this.
0:17:07 > 0:17:10We're going to have to just speed up just a little bit, all right?
0:17:10 > 0:17:12- Cos a dessert check's come in. All right?- Yes, Chef.
0:17:12 > 0:17:14So really push, push to get these out.
0:17:16 > 0:17:18Right, you can put them on a plate.
0:17:18 > 0:17:21And then serve with the ice cream.
0:17:21 > 0:17:22Yeah.
0:17:28 > 0:17:30Right, that looked really good. Really good, yeah.
0:17:30 > 0:17:33- Just keep going, yeah? - Table eight, go.
0:17:35 > 0:17:36All right, service, please.
0:17:36 > 0:17:38These are going to table two.
0:17:39 > 0:17:41Amazing, absolutely amazing, Chef, yeah?
0:17:41 > 0:17:43It looks perfect. Go.
0:17:43 > 0:17:44Oh, yeah. Done.
0:17:48 > 0:17:51Looks simple, but it's quite delicate,
0:17:51 > 0:17:54and you've got to do it all last minute.
0:17:54 > 0:17:57The final lunch guests are arriving.
0:17:57 > 0:18:01And with each semifinalist responsible for a part of the tasting menu,
0:18:01 > 0:18:05Jamie is under pressure with more starter orders.
0:18:05 > 0:18:07Four razors, please.
0:18:07 > 0:18:09I want it nice, soft, delicate again.
0:18:12 > 0:18:15Four more razors straight in.
0:18:15 > 0:18:18Not feeling more comfortable. You can get comfortable.
0:18:25 > 0:18:28It's good, but I want those razors next time softer, all right?
0:18:28 > 0:18:31They are taking on a little bit too much heat.
0:18:36 > 0:18:37- Ready.- Service. Go.
0:18:37 > 0:18:38SERVICE BELL RINGS
0:18:40 > 0:18:42Yeah, he's doing really well, he's nearly there.
0:18:42 > 0:18:45It's only a two-star dish.
0:18:48 > 0:18:49Last razors were just a....
0:18:50 > 0:18:53..a touch firm. Just not gentle enough.
0:18:53 > 0:18:55I think a little bit of pressure got to me.
0:18:58 > 0:19:01Stephen 's got four more lamb on order.
0:19:03 > 0:19:05The barbecue's hard, juggling the heat.
0:19:06 > 0:19:09Getting it cooked right without overcooking it.
0:19:09 > 0:19:12After undercooking his lamb the first time,
0:19:12 > 0:19:15he's under pressure to hit 54 degrees.
0:19:16 > 0:19:18If it is not right,
0:19:18 > 0:19:20it won't leave the pass.
0:19:20 > 0:19:24When you're probing, you have got to go in the middle. You go here...
0:19:24 > 0:19:26It starts going down, all right?
0:19:26 > 0:19:28Just put that back on again.
0:19:30 > 0:19:33It needs to be accurate every single time.
0:19:33 > 0:19:36That one or two degrees makes a difference, a huge amount.
0:19:36 > 0:19:38So it is about getting it perfect, really.
0:19:38 > 0:19:40All right, chef, what are we on over there?
0:19:40 > 0:19:41Just probing now.
0:19:54 > 0:19:56That's perfect. Let's go.
0:20:03 > 0:20:06The lemon, the lemon sauce, yeah?
0:20:06 > 0:20:08All right, that's great, that's really good.
0:20:08 > 0:20:10Pick the furthest two over there, going to table 12.
0:20:12 > 0:20:13Absolutely perfect that, yeah.
0:20:15 > 0:20:17You're getting the hang of it. Handling the barbecue and
0:20:17 > 0:20:20- everything, all right? Well done. - Cheers, Chef.
0:20:21 > 0:20:25On pastry, Matt is also feeling the pressure
0:20:25 > 0:20:29to turn out the perfect rochers as the orders mount.
0:20:29 > 0:20:32It's just all about speed, that last minute.
0:20:32 > 0:20:33Really good, yeah. Just keep going.
0:20:33 > 0:20:35Yeah.
0:20:35 > 0:20:37We are going table one.
0:20:38 > 0:20:41Two is probably OK for one person, but if you are doing four,
0:20:41 > 0:20:43you kind of need eight hands.
0:20:45 > 0:20:48And then straight after that you have got to do the tart!
0:20:52 > 0:20:54It is one of those dishes that, you know,
0:20:54 > 0:20:58you've just got to get right every time. The look literally...
0:20:58 > 0:21:00- Yeah, I feel like I...- You have got to keep the speed up as well,
0:21:00 > 0:21:03you know what I mean? So you've got to get it amazing-looking,
0:21:03 > 0:21:05- but you can't sit around with it. - Yeah.
0:21:13 > 0:21:18As lunch draws to a close, Jamie is almost over the finish line.
0:21:20 > 0:21:22It is the last razor to come for the day.
0:21:22 > 0:21:24- Yes, Chef.- Make these the best ones you've done of the day.
0:21:24 > 0:21:26Yes, Chef.
0:21:27 > 0:21:30This is what it's like working in a two-star Michelin kitchen,
0:21:30 > 0:21:31do you know what I mean?
0:21:33 > 0:21:35I would do this every day if they ask me.
0:21:38 > 0:21:41Let's go. Perfect. Absolutely amazing, Chef.
0:21:43 > 0:21:45All right, quickly. Jamie, absolutely amazing, all right?
0:21:45 > 0:21:48- Thank you.- Well done. You just got better and better through service.
0:21:48 > 0:21:50And at the end of it, you smashed it.
0:21:50 > 0:21:52- All right.- Cheers, man, thank you.
0:21:52 > 0:21:54Chef's happy. If Chef's happy, I am happy.
0:21:56 > 0:21:58I loved that. I want to do dinner service.
0:22:02 > 0:22:07This is my last table, so I'm just trying to make sure it's perfect.
0:22:07 > 0:22:10It's going to be the best plate of today, hopefully.
0:22:18 > 0:22:20We are looking for about 54 degrees in the middle.
0:22:22 > 0:22:25That is spot-on. Really good.
0:22:35 > 0:22:36Yeah. Service. Right, let's go.
0:22:36 > 0:22:38Table three, and then table six.
0:22:38 > 0:22:40Stephen, absolutely amazing.
0:22:40 > 0:22:43All right? You got better and better as we got through that service.
0:22:43 > 0:22:45- Cheers.- Extremely well done, all right?- Thank you very much.
0:22:47 > 0:22:49That's been the best I have ever sent out, like...
0:22:49 > 0:22:50Yeah, it was amazing.
0:22:50 > 0:22:53I loved every minute. I loved every minute.
0:22:53 > 0:22:54Can I come back, Chef?
0:22:56 > 0:22:58Yeah, you can. Do you want a job?
0:22:58 > 0:22:59STEPHEN LAUGHS
0:23:01 > 0:23:04With all the starters and mains cleared away,
0:23:04 > 0:23:08the focus is now on Matt to deliver his final desserts.
0:23:09 > 0:23:10These are the last ones of the day, yeah?
0:23:10 > 0:23:13Make them the best ones of the day.
0:23:13 > 0:23:14Oui, chef.
0:23:15 > 0:23:17Let's get some really good rochers.
0:23:21 > 0:23:23Right, that looks really good.
0:23:23 > 0:23:25The rochers through the whole of this service
0:23:25 > 0:23:26just got better and better.
0:23:30 > 0:23:33Just nail these and then I can relax.
0:23:35 > 0:23:37Looks amazing. Absolutely amazing.
0:23:37 > 0:23:39You know, it looks entirely the way that we do it.
0:23:40 > 0:23:42Right, service, please.
0:23:42 > 0:23:43Table three.
0:23:46 > 0:23:48Excellent, Matt. Really well done. You should be proud.
0:23:48 > 0:23:51Done amazingly well. Got better and better as it went on.
0:23:51 > 0:23:52Well done. Seriously, well done.
0:23:52 > 0:23:55- All right?- A pleasure to work in your kitchen.- Cheers.- Thank you.
0:23:55 > 0:23:56I really enjoyed myself.
0:23:56 > 0:23:59I was a bit nervous at first, because I really wanted to do well.
0:23:59 > 0:24:00I am actually buzzing.
0:24:04 > 0:24:07One day, two-star kitchen, unbelievable.
0:24:08 > 0:24:11You know, that's a great achievement for those guys.
0:24:24 > 0:24:27It is day two in Darlington.
0:24:28 > 0:24:34And Matt, Stephen and Jamie have one last chance to impress James...
0:24:35 > 0:24:40..cooking a version of his signature dish, a seasonal salad,
0:24:40 > 0:24:42consisting of up to 15 ingredients
0:24:42 > 0:24:45which vary according to the time of year.
0:24:46 > 0:24:48This is my favourite dish.
0:24:48 > 0:24:50Every time I look at it I get that wow factor
0:24:50 > 0:24:51and that buzz off it.
0:24:54 > 0:25:01The challenge is to understand each ingredient by using different cooking techniques,
0:25:01 > 0:25:05showcasing textural variation and balance of flavours.
0:25:07 > 0:25:10The base of the salad is a scallop crumb.
0:25:10 > 0:25:12The scallop taste is amazing.
0:25:12 > 0:25:15It takes it away from just being vegetables.
0:25:15 > 0:25:17It's then built up in layers of the raw,
0:25:17 > 0:25:20pickled and cooked vegetables.
0:25:20 > 0:25:22It's going to be different every time cos it's a salad dish
0:25:22 > 0:25:25it's a natural dish. It doesn't get boring.
0:25:26 > 0:25:28It's like every season changing.
0:25:32 > 0:25:35It's all about the balance of the dish because you've got to get the
0:25:35 > 0:25:39acidity, the crispiness and all of the combinations have to work.
0:25:39 > 0:25:42If you get it right, it looks amazing.
0:25:42 > 0:25:47It looks alive and it looks like you've just walked through the garden and you've picked the herbs.
0:25:47 > 0:25:51To use as a guide, the contestants have been given a basic recipe.
0:26:02 > 0:26:06I don't want to see a version that's similar to what I do.
0:26:06 > 0:26:09I want them to really become creative with it.
0:26:15 > 0:26:17I want to get like really nice colour on them.
0:26:17 > 0:26:20Lots of barbecued, charred flavours running through it.
0:26:23 > 0:26:26I'm only going to cook it about halfway, so quite al dente,
0:26:26 > 0:26:30so it's still got like a nice fresh crunch in there.
0:26:30 > 0:26:33It's going to have a nice caramelisation as well.
0:26:33 > 0:26:36So I was going to get the vegetables that need to go into the emulsion
0:26:36 > 0:26:37sort of like gently poached off.
0:26:37 > 0:26:41You're not cooking them, you're just warming them through, really.
0:26:41 > 0:26:43Just taking that tiny little bite off them.
0:26:43 > 0:26:47The scallop crumbs, we get the Isle of Mull scallops and we roll them up
0:26:47 > 0:26:51into a ballotine. We freeze the ballotine and then we grate
0:26:51 > 0:26:53the ballotine into liquid nitrogen.
0:26:54 > 0:26:56That's a cool texture.
0:26:56 > 0:26:59We put that in oil at 160 degrees.
0:27:00 > 0:27:03If it goes too dark you lose all the flavour and you cook it all out.
0:27:05 > 0:27:11Obviously don't want to burn it. It's going to make it really bitter.
0:27:11 > 0:27:13When you're at this level, if you can balance
0:27:13 > 0:27:18all these ingredients, then that's kind of one of the reasons why you have two Michelin stars.
0:27:18 > 0:27:20Everything, when you eat it, needs to flow.
0:27:20 > 0:27:22It needs to work together,
0:27:22 > 0:27:25so it's the biggest challenge about the whole dish, I think.
0:27:25 > 0:27:27The world is endless with this dish.
0:27:29 > 0:27:31We want to see them be really challenged by it.
0:27:32 > 0:27:33I'm just going to stop,
0:27:33 > 0:27:36if not I'm just going to put like too much stuff on.
0:27:58 > 0:28:02It looks fantastic. It's very different to the way I do mine,
0:28:02 > 0:28:05but that's what I wanted to see, something a little bit Jamie.
0:28:16 > 0:28:18It really is a good dish.
0:28:18 > 0:28:20The scallop crumb is great, but just lift it
0:28:20 > 0:28:23with a little bit more seasoning because vegetables can
0:28:23 > 0:28:26be so bland if you don't get that seasoning. So, just a touch more.
0:28:26 > 0:28:28But really good execution.
0:28:28 > 0:28:31You can tell you've got that little bit of refinement skill,
0:28:31 > 0:28:32which is what you want.
0:28:32 > 0:28:33You've done an awesome job
0:28:33 > 0:28:36and it's been a real pleasure working with you.
0:28:39 > 0:28:43Cooking a two-star chef's signature dish without any preparation
0:28:43 > 0:28:45whatsoever is a little bit crazy,
0:28:45 > 0:28:48but I'm proud, proud of the plate that I've put up today.
0:28:56 > 0:28:59So many textures in the mouth, so many flavours going on.
0:28:59 > 0:29:04Smokiness, freshness, sweetness, like there's a lot going on.
0:29:12 > 0:29:13It's hard to...
0:29:14 > 0:29:16I'm struggling, like. I don't know.
0:29:18 > 0:29:20I don't like the way it looks at all.
0:29:26 > 0:29:30The biggest challenge was getting it all on the plate and looking nice.
0:29:30 > 0:29:31I failed, like for me, anyway.
0:29:31 > 0:29:33We'll see what he says.
0:29:58 > 0:30:02Maybe the scallop on the crumb on the edge here, a little bit random.
0:30:02 > 0:30:04It just feels like it's not part of the plate.
0:30:13 > 0:30:16It's got that little bit more freshness on it
0:30:16 > 0:30:17than I was expecting.
0:30:17 > 0:30:21The acidity's there but also with this dish you've got the seasoning.
0:30:21 > 0:30:22It is there.
0:30:23 > 0:30:26You've got a really nice char on your courgette and your carrot.
0:30:26 > 0:30:29You can see your cauliflower is caramelised really well.
0:30:29 > 0:30:33It just gives that extra dimension to the dish which I'm looking for.
0:30:33 > 0:30:36All the vegetables to sing and done different ways.
0:30:36 > 0:30:38Great, great attempt. Really good.
0:30:38 > 0:30:39Thank you very much, Chef.
0:30:39 > 0:30:41- Right, cool.- Thank you very much. - Good luck!
0:30:43 > 0:30:45It was a really good experience cooking his dish for him.
0:30:45 > 0:30:48I feel very happy with the comments that I got, but for me,
0:30:48 > 0:30:50I didn't do that well.
0:30:50 > 0:30:51I could have done a lot better than that.
0:31:02 > 0:31:04All right. That is everything.
0:31:04 > 0:31:06Everything's seasoned.
0:31:06 > 0:31:07Now comes the hard part.
0:31:34 > 0:31:37Is that all the flowers? I think so.
0:31:42 > 0:31:43It looks tidy. I'm happy with it.
0:31:43 > 0:31:45Hopefully, it's not too small for him.
0:31:45 > 0:31:47Hopefully, he can taste everything.
0:31:50 > 0:31:51Good afternoon, Chef.
0:32:07 > 0:32:09Looks quite, quite refined.
0:32:09 > 0:32:11Very different to what I do.
0:32:11 > 0:32:14Just visually, maybe everything's just a little bit too small.
0:32:14 > 0:32:17You've just chopped everything up a little bit too much.
0:32:17 > 0:32:21It's getting that balance between refinement and, you know,
0:32:21 > 0:32:24keeping that veg in its natural form a little bit.
0:32:35 > 0:32:36The acidity's there.
0:32:36 > 0:32:39You've got that freshness of the elements on the top.
0:32:39 > 0:32:43Just cos you've cut it a little bit too small, I probably want a little
0:32:43 > 0:32:45bit more barbecue flavour coming into it.
0:32:45 > 0:32:47The scallop cream hasn't been quite enhanced in the dish
0:32:47 > 0:32:50to give you that umami flavour coming through.
0:32:50 > 0:32:52- Yeah.- Maybe you've just cooked it a little bit too much.
0:32:52 > 0:32:56But it is a really good attempt and it's quite interesting
0:32:56 > 0:32:58to see your style.
0:32:58 > 0:33:01It was really interesting. Really eye-opening
0:33:01 > 0:33:04and I've had a great time and I'd love to come back one day.
0:33:04 > 0:33:07Thank you very much. We'd love to have you back.
0:33:07 > 0:33:11I feel quite good. I kind of figured that I didn't put enough scallop
0:33:11 > 0:33:13crumb on there, because I actually really liked it,
0:33:13 > 0:33:15but I just didn't want to overpower it.
0:33:15 > 0:33:18But then I was happy with the way it looked.
0:33:18 > 0:33:20It was too refined, rather than under refined.
0:33:22 > 0:33:25All three of those chefs have got amazing talent,
0:33:25 > 0:33:27and they, if they want it, they can get it.
0:33:27 > 0:33:29I'm a great believer if you've got the desire
0:33:29 > 0:33:32and you've got the passion, you can get what you want.
0:33:32 > 0:33:36Stephen, I think he's got a lot of potential because he looks like he
0:33:36 > 0:33:39loves it. You know, he looks excited when he sees those ingredients.
0:33:39 > 0:33:43You can just see him looking at the lamb dish yesterday and he got inspired.
0:33:43 > 0:33:45I was a bit nervous and anxious coming into the kitchen
0:33:45 > 0:33:48cos I've never been in a Michelin star environment before.
0:33:48 > 0:33:52But I feel like I can go away with my head held high, so, happy days.
0:33:53 > 0:33:56Matt is very methodical.
0:33:56 > 0:33:59So he still managed to get the refinement of my dishes perfect.
0:33:59 > 0:34:03So he understood the way it looks has to be the same every time
0:34:03 > 0:34:05and he was very good at that.
0:34:05 > 0:34:08James as a head chef, really inspired me.
0:34:08 > 0:34:11The way he runs his kitchen, and being a self-taught chef,
0:34:11 > 0:34:12it's like a real eye-opener,
0:34:12 > 0:34:15it's what you can achieve and what you can do in your career.
0:34:16 > 0:34:19For Jamie, I was watching him during service yesterday and he was keeping
0:34:19 > 0:34:22everything very clean and tidy as he worked, which I like to see.
0:34:22 > 0:34:26By the end of it those razors were becoming very refined
0:34:26 > 0:34:27and looking great.
0:34:28 > 0:34:30It's been a really good experience.
0:34:30 > 0:34:32When you come to a restaurant like this,
0:34:32 > 0:34:35like, you're inspired from the minute you get here.
0:34:35 > 0:34:40All the guys are all just going to leave just so excited to go back into the MasterChef kitchen.
0:34:54 > 0:34:56Our chefs will have been inspired working with James,
0:34:56 > 0:35:01but now I want to see that inspiration back here in the MasterChef kitchen.
0:35:03 > 0:35:07I really hope that they've come back enthused, excited,
0:35:07 > 0:35:09ready to battle it out.
0:35:19 > 0:35:23As ever, it's all down to you.
0:35:24 > 0:35:27One hour and 45 minutes,
0:35:27 > 0:35:30and just two dishes separate you
0:35:30 > 0:35:35from a place in Professional MasterChef finals week.
0:35:38 > 0:35:40And I'm sorry to say,
0:35:40 > 0:35:43that we're going to have to lose one of you at the end of this round.
0:35:50 > 0:35:51Off you go.
0:36:00 > 0:36:03It was a massive opportunity going to a two-star kitchen.
0:36:03 > 0:36:05James's dishes were very refined.
0:36:07 > 0:36:09Everything was precision and everything was perfect,
0:36:09 > 0:36:11and I think I need to show that in my cooking as well.
0:36:13 > 0:36:15No space for errors at this point in the competition.
0:36:19 > 0:36:21- Tell us about your two dishes. - Yes, of course.
0:36:21 > 0:36:24So the chicken, I'm going to confit down the legs, crisp up the skin,
0:36:24 > 0:36:29and with the breasts, I'm going to stuff it with truffle.
0:36:29 > 0:36:30I'm going to have a sauce that is reduced.
0:36:30 > 0:36:32I'm going to glaze it nicely.
0:36:32 > 0:36:34Different variations of sweetcorn.
0:36:34 > 0:36:36Dessert is strawberries and cream.
0:36:36 > 0:36:41I've got strawberry consomme, a basil jelly, frais du bois.
0:36:41 > 0:36:44I've also got some compressed strawberries on there, some crispy strawberries,
0:36:44 > 0:36:46and then we've got just a Chantilly.
0:36:46 > 0:36:48Stephen, I love it, right,
0:36:48 > 0:36:52I feel like I've fallen asleep and woke up in food heaven,
0:36:52 > 0:36:54but have you got time for all of this?
0:36:54 > 0:36:57Oh, yes. Yes, yes, I have got time for this.
0:37:01 > 0:37:03I love the sound of Stephen's menu.
0:37:03 > 0:37:07Chicken, sweetcorn, strawberries and cream.
0:37:07 > 0:37:10This is a chef that is going to let the ingredients sing for themselves.
0:37:14 > 0:37:16My main concern is the wow factor.
0:37:16 > 0:37:21How he's going to make those ingredients taste even better than they already are.
0:37:21 > 0:37:23Push, push, yeah. Push, push!
0:37:25 > 0:37:28Stephen as a chef has always given us tasty, delicious,
0:37:28 > 0:37:31beautiful looking food, but it's always been based on classic flavours.
0:37:33 > 0:37:36And it's always been something special when we eat his food -
0:37:36 > 0:37:37he's got to do that again.
0:37:52 > 0:37:57What did you take from your experience with James?
0:37:57 > 0:38:00I was on pastry and the desserts, they looked very simple to the eye,
0:38:00 > 0:38:02it's harder to make something look simple.
0:38:02 > 0:38:05Good point. Now we're going to get into the complicated bit.
0:38:05 > 0:38:07- Yes!- What are you cooking?
0:38:07 > 0:38:10There's a lot of ingredients, I've got a lot of stuff to do.
0:38:10 > 0:38:12I'm doing guinea fowl with yeast, hay and maca.
0:38:12 > 0:38:14- What's maca?- It's a Peruvian tuber.
0:38:14 > 0:38:16It grows above 4,000 metres,
0:38:16 > 0:38:18so it's just got loads of natural health properties.
0:38:18 > 0:38:21I'm doing a liver parfait, parfait out of the livers,
0:38:21 > 0:38:22quite classic, actually.
0:38:22 > 0:38:25I've got hay oil and a burned hay kombucha vinegar.
0:38:25 > 0:38:29So dessert is chocolate, skyr, cherimoya and parsnip.
0:38:29 > 0:38:32Skyr - is that Scandinavian yoghurt?
0:38:32 > 0:38:34Skyr is Icelandic yoghurt, 0% fat,
0:38:34 > 0:38:37with a little bit of the cherimoya mixed into it, custard apple.
0:38:37 > 0:38:39It's called cherimoya, but some people know it as custard apple.
0:38:39 > 0:38:43So, really sort of simple presentation which is what I kind of picked up from Raby Hunt.
0:38:46 > 0:38:52Matt's come away saying simplicity on desserts is what he's learned most from James.
0:38:54 > 0:38:55We love simple things,
0:38:55 > 0:38:58as long as there's a mind-blowing experience to go with it.
0:38:58 > 0:39:00I'm intrigued by the dish and I like the idea.
0:39:03 > 0:39:05Matt's main course is guinea fowl.
0:39:07 > 0:39:08You have to very careful with guinea fowl.
0:39:08 > 0:39:10It can be a very dry bird if it's overcooked.
0:39:14 > 0:39:16He's using the livers to make his parfait.
0:39:16 > 0:39:19He's cooking the parfait with port and Madeira.
0:39:21 > 0:39:25We've also got hay running through the dish in various different forms.
0:39:26 > 0:39:28The maca powder's new to both of us.
0:39:28 > 0:39:32I'm really curious whether it's going to bring something special to this dish.
0:39:34 > 0:39:38Obviously, there is a risk using different ingredients that they haven't heard of before.
0:39:38 > 0:39:43I'm looking for something different, something that's going to stand out.
0:39:43 > 0:39:47I used sheep's dung, I cooked a vegan dessert for Gregg Wallace,
0:39:47 > 0:39:48so it's kind of paid off!
0:39:50 > 0:39:51One hour's gone.
0:39:51 > 0:39:5445 minutes left, please, 45 minutes.
0:39:59 > 0:40:03I'm just going to have to work my backside off today.
0:40:03 > 0:40:05I've got so much stuff to do.
0:40:07 > 0:40:09My main course is Iberico presa,
0:40:09 > 0:40:14which is this really great cut from the shoulder of the Iberico pig.
0:40:14 > 0:40:18It's quite a difficult piece of meat to cook.
0:40:18 > 0:40:20We're going to make a ajo blanco sauce,
0:40:20 > 0:40:23which is essentially like a bread, apple and almond soup.
0:40:26 > 0:40:29I'll have a date, stuff it with smoked almonds,
0:40:29 > 0:40:33wrap it in smoked streaky bacon and fry it off when I finish the pork.
0:40:37 > 0:40:39I'm going to make my own style of Bombay mix,
0:40:39 > 0:40:41but instead of using puffed rice,
0:40:41 > 0:40:43it's going to be using puffed pork skin.
0:40:45 > 0:40:48And then the sauce is going to be made with Manzanilla,
0:40:48 > 0:40:50it's a sherry wine made in the south of Spain.
0:40:53 > 0:40:56The dessert, I'm going to make a meringue.
0:40:57 > 0:40:59It'll have a yuzu curd.
0:40:59 > 0:41:01It's filled with a sharp raspberry gel.
0:41:02 > 0:41:03Aerated white chocolate...
0:41:05 > 0:41:09..and then quite salty peanut sable, finished with milk ice cream.
0:41:11 > 0:41:12It's just completely refreshing.
0:41:16 > 0:41:19What worries you most about these two dishes?
0:41:19 > 0:41:20Um, the texture of the Iberico pork.
0:41:20 > 0:41:23It's like, it's not like if you ordered a fillet steak in a restaurant,
0:41:23 > 0:41:25it's like if you ordered a rump steak.
0:41:25 > 0:41:27It's not going to be like soft and melting and boring.
0:41:27 > 0:41:30- It has texture.- You're the only chef I've ever met
0:41:30 > 0:41:32who describes soft and melting as boring.
0:41:33 > 0:41:37What is it about a final that makes you want to fight for it?
0:41:37 > 0:41:40I'd not really thought about it until we went to the Raby Hunt.
0:41:40 > 0:41:44Sort of, I don't know, re-lit the furnace, like that fire in my tummy,
0:41:44 > 0:41:47and I couldn't wait to get back in the kitchen.
0:41:47 > 0:41:48How fab!
0:41:50 > 0:41:53The shoulder needs a lot of time to cook, nice and slowly.
0:41:53 > 0:41:56The water bath is the perfect place for it.
0:41:56 > 0:42:00Love the sound of the white cold soup that he's making from
0:42:00 > 0:42:03milk, bread, smoked almonds, a little bit of garlic.
0:42:03 > 0:42:06There are some very strong flavours and you want to be able to taste
0:42:06 > 0:42:08all these little treats that are on the plate.
0:42:10 > 0:42:13Jamie's dessert - using yuzu for his curd.
0:42:13 > 0:42:17Yuzu is a Japanese citrus fruit, lovely fresh, vibrant flavour.
0:42:18 > 0:42:21There's a raspberry gel going on the plate as well.
0:42:21 > 0:42:24This sounds delicious.
0:42:24 > 0:42:26Guys, you have five minutes.
0:42:32 > 0:42:34Very intense in this kitchen.
0:42:34 > 0:42:35Everyone's going for it today.
0:42:36 > 0:42:38Are you a little bit under pressure?
0:42:38 > 0:42:40No. Yeah, of course I am, yeah!
0:42:44 > 0:42:45You've got less than two minutes.
0:42:45 > 0:42:46Less than two minutes.
0:42:51 > 0:42:52It's got the wobble factor.
0:42:52 > 0:42:53That's my hands!
0:43:06 > 0:43:08Your time is...
0:43:08 > 0:43:09..up!
0:43:10 > 0:43:11Stop.
0:43:11 > 0:43:14Oh, mate!
0:43:15 > 0:43:16That was a push.
0:43:16 > 0:43:18My God, you've done loads!
0:43:18 > 0:43:22- How was it? - Tough! Yeah. Really tough!
0:43:24 > 0:43:27- How was it? - That was literally down to the wire.
0:43:27 > 0:43:28Sexy.
0:43:31 > 0:43:36For a place in finals week, Matt has cooked hay-roasted guinea fowl,
0:43:36 > 0:43:38served with chicken liver parfait,
0:43:38 > 0:43:42sitting on top of compressed kohlrabi,
0:43:42 > 0:43:45kombucha vinegar gel infused with burnt hay,
0:43:45 > 0:43:47hen-of-the-woods mushrooms
0:43:47 > 0:43:51and chicken jus with yeast and Peruvian maca powder.
0:44:02 > 0:44:05The guinea fowl is very well cooked.
0:44:05 > 0:44:07The parfait has a lovely flavour.
0:44:07 > 0:44:10Now whether that was to be maybe a little bit more cooked, a bit more
0:44:10 > 0:44:13set, either way, it adds a lovely flavour to this dish.
0:44:13 > 0:44:16You've got a very big flavour of the yeast extract, the maca,
0:44:16 > 0:44:19in a very light, textured sauce.
0:44:19 > 0:44:21It's almost too big in flavour,
0:44:21 > 0:44:23but it does work once it's actually on the plate.
0:44:24 > 0:44:27The maca, you know, is sort of malty...
0:44:27 > 0:44:29it goes very well with the hay.
0:44:29 > 0:44:31It is very strong on its own,
0:44:31 > 0:44:34but as a dish it comes together and mellows out.
0:44:34 > 0:44:36I particularly love those gels.
0:44:37 > 0:44:42They taste to me like cider, and then sometimes sharp with apple,
0:44:42 > 0:44:44and then a little bit of sweetness.
0:44:44 > 0:44:47But although I love the rich flavour of that parfait,
0:44:47 > 0:44:49I want it a little firmer than this.
0:44:49 > 0:44:50Mm-hm.
0:44:54 > 0:44:57For dessert, Matt has served a chocolate indulgence
0:44:57 > 0:44:59with set Icelandic yoghurt,
0:44:59 > 0:45:02topped with discs of cherimoya, a custard apple...
0:45:03 > 0:45:07..and a parsnip tuile dusted with citric powder.
0:45:08 > 0:45:10It's brave, it's simple.
0:45:11 > 0:45:13- I just want to dive in.- Please do!
0:45:24 > 0:45:27You've got the smooth texture of the chocolate underneath,
0:45:27 > 0:45:31and then this yoghurt with the custard apple going through.
0:45:31 > 0:45:35You can taste everything individually, yet very harmonious.
0:45:36 > 0:45:39You've got citric powder across the top of that parsnip,
0:45:39 > 0:45:40which is, it's sharp.
0:45:40 > 0:45:44You've got the custard apple, which is itself slightly sharp.
0:45:44 > 0:45:48That amount of sharpness before the comforting indulgent chocolate is
0:45:48 > 0:45:51just a little too zingy for me.
0:45:52 > 0:45:55The texture of the chocolate is brilliant.
0:45:55 > 0:46:00Interesting ingredients, using a custard apple, the citric acid,
0:46:00 > 0:46:03and then throw a parsnip into the equation.
0:46:03 > 0:46:06Why not? For me, this dessert works a treat.
0:46:10 > 0:46:13Actually stoked, really pleased with the comments that I got.
0:46:14 > 0:46:16Well done, mate.
0:46:16 > 0:46:18To have your food critiqued like that
0:46:18 > 0:46:22is a really pleasurable experience, so, yeah, more of that, please!
0:46:25 > 0:46:28Jamie's main is Iberico presa pork,
0:46:28 > 0:46:31served with morcilla black pudding fritter,
0:46:31 > 0:46:36dates stuffed with smoked almonds wrapped in bacon,
0:46:36 > 0:46:37purple potato mash,
0:46:37 > 0:46:43Bombay mix with puffed pork skins, smoked almonds, dates and apple,
0:46:43 > 0:46:47a smoked ajo blanco - a cold, white, almond soup.
0:46:47 > 0:46:49All finished with a sherry sauce.
0:47:03 > 0:47:06Love, love that date, with the almond.
0:47:06 > 0:47:09Like the texture on the meat, like the seasoning on the meat,
0:47:09 > 0:47:11like the way the sweetness of the date matches the little bit
0:47:11 > 0:47:15of sweetness that you've got in that black pudding.
0:47:15 > 0:47:16I find it delicious.
0:47:16 > 0:47:19I find it absolutely delicious.
0:47:19 > 0:47:20I'm trying really hard,
0:47:20 > 0:47:24but there is nothing I don't like on this plate of food!
0:47:26 > 0:47:29You know, it looks lovely.
0:47:29 > 0:47:31And it's just very cleverly put together,
0:47:31 > 0:47:33and like Gregg, I really like it.
0:47:33 > 0:47:35Thank you.
0:47:36 > 0:47:40I tasted the almond soup on your bench, and it was absolutely delicious.
0:47:41 > 0:47:44Why is there not more of it on this plate? I would eat that
0:47:44 > 0:47:47and feel disappointed that I'd been short-changed,
0:47:47 > 0:47:49but I'd have had a great dish at the same time.
0:47:49 > 0:47:50I like everything about the dish.
0:47:50 > 0:47:52The Bombay mix is delicious.
0:47:52 > 0:47:56You've got your pork scratchings, you've got pork, you've got apple,
0:47:56 > 0:47:57you've got smoked almonds,
0:47:57 > 0:47:59and then you've got the spices running through it.
0:47:59 > 0:48:03And I'll tell you something else, it's the first dish I've ever eaten
0:48:03 > 0:48:06in this kitchen where I've actually enjoyed purple potato.
0:48:08 > 0:48:14For dessert, Jamie has served a yuzu curd with raspberry jam,
0:48:14 > 0:48:19aerated white chocolate, meringues, burnt butter parfait,
0:48:19 > 0:48:22peanut sable and milk ice cream.
0:48:30 > 0:48:32I really like the yuzu coming into this dish.
0:48:32 > 0:48:36It's refreshing, and it's light, and the curd is just delightful.
0:48:36 > 0:48:38And it works very well, I think, with the jam.
0:48:38 > 0:48:40The meringue is beautifully made,
0:48:40 > 0:48:43the ice cream has got lots of flavour to it.
0:48:43 > 0:48:44Really good, very good.
0:48:47 > 0:48:53I've got a custard, and ice cream and a meringue, and they're all wet.
0:48:53 > 0:48:57I just want those flavours to stay in my mouth a little bit longer,
0:48:57 > 0:48:59wrapped around some texture.
0:48:59 > 0:49:01Everything you've put on this plate works very well.
0:49:01 > 0:49:05It is delicious, it's a nice follow-up to your main course.
0:49:05 > 0:49:08I can't find an issue with it at all.
0:49:12 > 0:49:16If this was like the first day, and I'd heard that feedback,
0:49:16 > 0:49:20I'd be thinking, "Get in, I'll smash this, like, when's the next round?"
0:49:20 > 0:49:24Um, but today to feel confident about going straight through is,
0:49:24 > 0:49:26it's not happening right now!
0:49:28 > 0:49:30Finally, it's Stephen.
0:49:30 > 0:49:33He's cooked a glazed chicken breast stuffed with truffle,
0:49:33 > 0:49:40crispy chicken thigh and skin, king oyster mushroom, sweetcorn puree,
0:49:40 > 0:49:44charred sweetcorn salsa, creamed sweetcorn with truffle,
0:49:44 > 0:49:48wilted spinach and a chicken and Madeira sauce.
0:50:01 > 0:50:03The chicken is perfectly cooked. You've even managed
0:50:03 > 0:50:06to shove some truffle into the centre of it as well.
0:50:06 > 0:50:11You've got a side order of sweetcorn covered in truffle - yes, please!
0:50:11 > 0:50:14It's indulgent, it's fresh, it's got a little crunch to it.
0:50:14 > 0:50:16Then you've got this little salsa version,
0:50:16 > 0:50:18bringing some zing into the dish.
0:50:18 > 0:50:20The puree is like silk.
0:50:21 > 0:50:24Stephen, it's brilliant.
0:50:24 > 0:50:27Thank you very much, Chef! Thank you.
0:50:27 > 0:50:31The chicken sauce is slightly sweetened by the Madeira,
0:50:31 > 0:50:32but it's not strong.
0:50:32 > 0:50:36I find the puree has got little hints of saffron coming through it.
0:50:36 > 0:50:37I think it's very clever.
0:50:37 > 0:50:39Thank you very much.
0:50:39 > 0:50:40That's a great dish.
0:50:40 > 0:50:44Sweetcorn, sweetness, a little bit of crunch there,
0:50:44 > 0:50:48the indulgence of truffle, beautifully cooked chicken as well.
0:50:48 > 0:50:50Mate, that is a cracker, you know that.
0:50:50 > 0:50:51That's an absolute cracker.
0:50:52 > 0:50:54Well, that didn't go very well, did it, Stephen?
0:50:54 > 0:50:57- Let's hope for better with the dessert. - STEPHEN LAUGHS
0:50:57 > 0:51:01For dessert, Stephen has cooked strawberries and cream,
0:51:01 > 0:51:04compressed and wild strawberries,
0:51:04 > 0:51:08strawberry meringue, strawberry curd,
0:51:08 > 0:51:11freeze dried strawberries, Chantilly cream,
0:51:11 > 0:51:15basil jelly and finished with a strawberry consomme.
0:51:28 > 0:51:30You've got the big, fat juicy strawberry.
0:51:30 > 0:51:33You've got the wild strawberries as well, which is more intense flavour
0:51:33 > 0:51:38but not as juicy. You've got strawberry running through the meringue,
0:51:38 > 0:51:41and you've got basil in the leaf and in the jelly as well.
0:51:41 > 0:51:45Finishing on the notes of basil is perfect, absolutely perfect,
0:51:45 > 0:51:46marriage made in heaven.
0:51:46 > 0:51:50Strawberries and basil, throw in some cream - heavenly.
0:51:51 > 0:51:54Everything about this dish, I absolutely adore.
0:51:54 > 0:51:57You've cooked food here at a level that I would consider
0:51:57 > 0:51:58to be at a two-star level.
0:52:00 > 0:52:02I think that went rather well.
0:52:02 > 0:52:05- Thank you very much. - Thank you very much, cheers.
0:52:08 > 0:52:10Love it! Well done.
0:52:11 > 0:52:13Smashed it.
0:52:13 > 0:52:16Wow. It's out of this world, them comments.
0:52:19 > 0:52:21- Yeah! - STEPHEN LAUGHS
0:52:22 > 0:52:26I'm pretty confident that I speak for all three of us here,
0:52:26 > 0:52:29when I say we don't want to lose one of you.
0:52:29 > 0:52:31We really, really do not want to lose one of you.
0:52:31 > 0:52:33I think you have set this competition on fire.
0:52:35 > 0:52:36I'm going to ask you to take a break.
0:52:36 > 0:52:39We have got to make what I think is going to be...
0:52:41 > 0:52:42..a very hard decision.
0:52:44 > 0:52:45Off you go, guys.
0:52:56 > 0:52:58This is not easy at all.
0:53:01 > 0:53:05On what parameters do we judge them, when all three of them,
0:53:05 > 0:53:08as we well know, are incredible?
0:53:08 > 0:53:10What do we do? I don't know.
0:53:10 > 0:53:11I am really stuck.
0:53:13 > 0:53:16There is one chef in here today who I think,
0:53:16 > 0:53:18even in a room of good cooks just looked amazing.
0:53:18 > 0:53:20Dishes looked amazing, tasted amazing -
0:53:20 > 0:53:21and that is Stephen.
0:53:23 > 0:53:24- MONICA:- Loved Stephen's main course.
0:53:24 > 0:53:26Very inventive, very thoughtful,
0:53:26 > 0:53:28taking something that is very classic,
0:53:28 > 0:53:31your basic match, which is sweetcorn and chicken,
0:53:31 > 0:53:33and elevating it to something very beautiful and delicious.
0:53:33 > 0:53:34Dessert - a delight.
0:53:34 > 0:53:36Strawberries and cream,
0:53:36 > 0:53:38the bitterness of the wild strawberries,
0:53:38 > 0:53:40the lovely jelly from the basil,
0:53:40 > 0:53:42the Chantilly, it's great.
0:53:42 > 0:53:45I mean, there's just nothing not to like about it.
0:53:45 > 0:53:46He's excelled.
0:53:47 > 0:53:51I really enjoyed Jamie's pork dish.
0:53:51 > 0:53:55Really liked the sauce, even liked the little purple potatoes.
0:53:55 > 0:53:57Thought it was a delicious, delicious pork dish.
0:53:57 > 0:54:00Really enjoyed the Bombay mix, loved the seasoning.
0:54:00 > 0:54:02Love the freshness of the little apple going through it as well.
0:54:02 > 0:54:06The dessert is a dessert that I absolutely adore.
0:54:06 > 0:54:10The yuzu with the raspberry centre, so easy to eat and enjoy.
0:54:10 > 0:54:13White chocolate, crunchy white chocolate was excellent,
0:54:13 > 0:54:15and that beautiful sorbet, milk sorbet.
0:54:15 > 0:54:18But I thought it was lacking in texture.
0:54:20 > 0:54:22- MONICA: - I enjoyed Matt's main course.
0:54:22 > 0:54:25The guinea fowl dish with the flavours of hay running through it,
0:54:25 > 0:54:28the flavours of malt and also the yeast extract,
0:54:28 > 0:54:30I thought it was very clever.
0:54:30 > 0:54:36I've still got an issue with the texture of his parfait.
0:54:36 > 0:54:38That was almost like a sauce.
0:54:38 > 0:54:40That hadn't set.
0:54:40 > 0:54:41Was that an error?
0:54:41 > 0:54:43Or was it supposed to be?
0:54:43 > 0:54:45But then you go to his dessert.
0:54:45 > 0:54:47Wow. Pure brilliance.
0:54:47 > 0:54:50What wasn't there to like about it?
0:54:50 > 0:54:53The chocolate, the richness, the smoothness at the bottom,
0:54:53 > 0:54:56and then the yoghurt and the custard apple on top.
0:54:56 > 0:54:59And then that very clever parsnip with the citric acid.
0:54:59 > 0:55:01We both loved that dessert.
0:55:01 > 0:55:06I think this is the most brutal elimination stage.
0:55:06 > 0:55:08If it's not enough, then I'll be proud of what I've done, but, yeah,
0:55:08 > 0:55:11I'm not ready to go home yet.
0:55:11 > 0:55:15For me to get through to finals week would be mind-blowing.
0:55:15 > 0:55:17Just thinking about it puts a smile on my face,
0:55:17 > 0:55:19and I hope I can get there. I hope I've done enough.
0:55:19 > 0:55:22I'd be devastated if I went home today.
0:55:22 > 0:55:25If somebody goes and gets 100% feedback on both dishes...
0:55:26 > 0:55:29..then that's it. Taxi.
0:55:29 > 0:55:31We have three very talented chefs here,
0:55:31 > 0:55:35who have cooked at a level that you normally see in a final.
0:55:35 > 0:55:39How on earth do we take two forward...
0:55:40 > 0:55:42..and say goodbye to one?
0:56:00 > 0:56:04Today has been absolutely incredible, outstanding cookery,
0:56:04 > 0:56:06true professionals all three of you.
0:56:10 > 0:56:15This judging has been tough, really tough, and just so close.
0:56:23 > 0:56:25The chef leaving us...
0:56:33 > 0:56:34..is Matt.
0:56:36 > 0:56:37Best of luck, guys.
0:56:37 > 0:56:40Cheers, man.
0:56:40 > 0:56:42Good job, man.
0:56:44 > 0:56:46Thank you very much, Chef, it's been a pleasure.
0:56:46 > 0:56:48You've got a great future in front of you, Matt.
0:56:48 > 0:56:50You've absolutely excelled yourself in this competition,
0:56:50 > 0:56:52and you've grown into a fabulous young chef.
0:56:52 > 0:56:55- Thank you very much, Chef. It's a pleasure.- Well done.
0:56:55 > 0:56:56- Thank you.- Thank you.
0:57:01 > 0:57:03I knew today was going to be super, super tough.
0:57:03 > 0:57:07They're all exceptional talents.
0:57:07 > 0:57:09All my dishes have had like a talking point
0:57:09 > 0:57:11and that was no exception today.
0:57:13 > 0:57:14I've learnt a lot.
0:57:14 > 0:57:17It's probably one of the best experiences I've ever had.
0:57:19 > 0:57:24Jamie, Stephen, you are in finals week!
0:57:30 > 0:57:32Just overwhelmed with emotion at the moment.
0:57:32 > 0:57:35I need to let it settle in and I think like ten o'clock tonight,
0:57:35 > 0:57:38a massive grin will just come across my face and I'll be like,
0:57:38 > 0:57:41"Oh, my God, that actually happened today!"
0:57:41 > 0:57:43- STEPHEN:- To be in the final four of MasterChef,
0:57:43 > 0:57:45just hearing that sounds crazy.
0:57:45 > 0:57:49There's no words for it to explain it, it's just an amazing feeling.
0:57:49 > 0:57:50Congratulations!
0:57:50 > 0:57:52- Thank you.- Well done, boys.
0:57:52 > 0:57:55- Cheers.- Congratulations. - Well done.- Thank you very much.
0:57:59 > 0:58:03Tomorrow night, the semifinals continue,
0:58:03 > 0:58:05as the second group of chefs take on one of the most
0:58:05 > 0:58:10prestigious two-star kitchens in the world -
0:58:10 > 0:58:12Le Manoir aux Quat'Saisons.
0:58:12 > 0:58:15I need you to pick up the pace, I need you to find a second gear,
0:58:15 > 0:58:17third gear, fourth gear would be great.
0:58:17 > 0:58:20Only the best will go through to the finals.
0:58:23 > 0:58:25There are things in life that just come natural.
0:58:25 > 0:58:28I think cookery comes natural to you.