0:00:02 > 0:00:04It's the professional MasterChef semifinals.
0:00:05 > 0:00:10This week, the contestants have been split into two groups
0:00:10 > 0:00:12and sent to cook under some of Britain's finest chefs.
0:00:12 > 0:00:14I need you to pick up the pace,
0:00:14 > 0:00:16I need you to find a second gear, third gear. Fourth gear
0:00:16 > 0:00:18would be great.
0:00:18 > 0:00:19I want it perfect.
0:00:21 > 0:00:25Last night, Steven and Jamie earned a position in Finals Week.
0:00:26 > 0:00:29Now, the last three chefs battle to secure
0:00:29 > 0:00:31their place in the competition.
0:00:32 > 0:00:3522-year-old Louisa, based in Birmingham.
0:00:36 > 0:00:38Gloucestershire-based 29-year-old Tom.
0:00:39 > 0:00:43And 21-year-old Craig, from Maidenhead.
0:00:43 > 0:00:45There's no margin for error.
0:00:45 > 0:00:47If I slip up, it's game over, I'm going home.
0:00:47 > 0:00:50This part of the competition is intense.
0:00:50 > 0:00:53Getting to the final, it would mean the world.
0:00:53 > 0:00:54It's going to be tough to beat them,
0:00:54 > 0:00:57but someone has to go and I want to make sure it's not me.
0:00:57 > 0:01:00They are in touching distance of the finals.
0:01:00 > 0:01:04We are that much closer to discovering our next champion.
0:01:13 > 0:01:15It's early morning.
0:01:15 > 0:01:19Craig, Tom, and Louisa are in Oxfordshire.
0:01:23 > 0:01:24For the next two days,
0:01:24 > 0:01:27they'll be working at one of the most celebrated
0:01:27 > 0:01:29culinary institutions in the world.
0:01:31 > 0:01:34Le Manoir aux Quat' Saisons...
0:01:34 > 0:01:35Wow, two-star.
0:01:36 > 0:01:39Absolutely incredible.
0:01:39 > 0:01:42..founded by the legendary Raymond Blanc,
0:01:42 > 0:01:44one of the godfathers of modern British cookery.
0:01:44 > 0:01:48When it churns, you know it's got the right level of olive oil.
0:01:48 > 0:01:50Lovely.
0:01:50 > 0:01:51The foundation of our success,
0:01:51 > 0:01:53is the ability to create
0:01:53 > 0:01:56a multifaceted ensemble of total excellence,
0:01:56 > 0:02:01which is based on warm fuzzies rather than cold pricklies!
0:02:02 > 0:02:07It's retained two Michelin stars for over three decades.
0:02:07 > 0:02:08Not too much, you can always add.
0:02:08 > 0:02:10- But you cannot take away.- Oui, Chef.
0:02:12 > 0:02:16Raymond and his team have created one of the greatest kitchen gardens
0:02:16 > 0:02:17in the country.
0:02:17 > 0:02:20The garden is the heart of Le Manoir.
0:02:20 > 0:02:23It is from this garden that my gastronomy is born.
0:02:23 > 0:02:27That means seasonality, freshly cooked, cooked with love,
0:02:27 > 0:02:29great craft attached to it.
0:02:29 > 0:02:33You give that to your guests, and believe me, you know it is special.
0:02:40 > 0:02:42Three, four, five, go.
0:02:42 > 0:02:47Teaching and nurturing young chefs is at the core of the ethos.
0:02:47 > 0:02:51Raymond has trained an astounding 38 Michelin-starred chefs.
0:02:51 > 0:02:54That is greatest the satisfaction.
0:02:55 > 0:02:56That's for you, voila.
0:02:57 > 0:02:59And, of course, Gary is one of them.
0:02:59 > 0:03:02Gary is my protege.
0:03:02 > 0:03:03And I'm so proud of him.
0:03:05 > 0:03:09Gary Jones is one of Britain's most revered chefs.
0:03:09 > 0:03:12And, today, will be guiding the three semifinalists.
0:03:12 > 0:03:14Keep loading. Good.
0:03:14 > 0:03:17Gary started off as a modest pot washer in Merseyside
0:03:17 > 0:03:20before working his way up to sous chef,
0:03:20 > 0:03:23aged just 21, at Le Manoir.
0:03:23 > 0:03:29Then, he left for a spell as Richard Branson's executive chef
0:03:29 > 0:03:31on Necker Island in the Caribbean.
0:03:31 > 0:03:35Back in Britain, Gary won his first Michelin star at Homewood Park
0:03:35 > 0:03:40in Bath, and his second at Cliveden House in Berkshire,
0:03:40 > 0:03:43before being lured back to Le Manoir...
0:03:43 > 0:03:47- Voila, tres bien. - ..where he has been executive chef
0:03:47 > 0:03:48for the last 22 years.
0:03:48 > 0:03:51Oh Gary, oh, oh...
0:03:51 > 0:03:53Raymond, he's just a force of nature himself.
0:03:53 > 0:03:55He's just absolutely phenomenal.
0:03:55 > 0:03:57He wants to give more of himself and his knowledge.
0:03:57 > 0:04:00That's what it's about. It's passing on your skills that you've learned
0:04:00 > 0:04:02over the years to the youngsters around.
0:04:03 > 0:04:06We take young, raw talent and mature them into
0:04:06 > 0:04:08the next head chefs of the future.
0:04:08 > 0:04:12Being able to work with a chef like Gary, it is a great opportunity.
0:04:12 > 0:04:14He's got such wealth of experience.
0:04:14 > 0:04:17Really want to try and grab it with both hands, really.
0:04:17 > 0:04:20Walking into a kitchen with such high standards, it's quite scary.
0:04:20 > 0:04:22So I don't want to mess things up.
0:04:22 > 0:04:25We're at Le Manoir, you know, we're at Le Manoir, it's a two-star.
0:04:25 > 0:04:28It's shocking. But, wow, it's an amazing opportunity.
0:04:33 > 0:04:36Hi there, guys. Welcome to the Manoir.
0:04:36 > 0:04:39A lot of talented chefs have walked down that path.
0:04:39 > 0:04:42It would be nice to see if we can inspire you for the next level of
0:04:42 > 0:04:44this competition. OK, so let's get cracking.
0:04:49 > 0:04:52To test they can rise to the standards expected
0:04:52 > 0:04:53in Gary's kitchen,
0:04:53 > 0:04:56they have been charted with making his signature dish.
0:04:58 > 0:05:02Spiced Cornish lobster roasted with curry oil, ginger,
0:05:02 > 0:05:06and cardamom in a red pepper jus,
0:05:06 > 0:05:10served with Jersey Royal potatoes,
0:05:10 > 0:05:12curried yoghurt and caviar.
0:05:16 > 0:05:20So, every single scrap of flavour from this guy we're going to try and
0:05:20 > 0:05:24capture and get back into the plate, that's the important thing.
0:05:24 > 0:05:27First, the lobster head and shell is used to create a lobster and
0:05:27 > 0:05:29red pepper jus.
0:05:29 > 0:05:33The smaller it is, the quicker the extraction, the bolder the flavour.
0:05:35 > 0:05:37I was lucky enough to spend some great time in the Caribbean.
0:05:37 > 0:05:40And when I smelled lobster on the barbecue,
0:05:40 > 0:05:42it was absolutely fabulous.
0:05:42 > 0:05:45Thought, that's great. How can we recreate that
0:05:45 > 0:05:48by bringing the Caribbean to an English country garden
0:05:48 > 0:05:49in a French house?
0:05:49 > 0:05:50That's what we've done.
0:05:52 > 0:05:55A curry oil of spices, lime leaves, and lemon grass is added.
0:05:57 > 0:05:59Could you smell that?
0:05:59 > 0:06:01All of those flavours coming through.
0:06:01 > 0:06:04This is what I smelled on that barbecue years ago.
0:06:04 > 0:06:06And it is that lovely aromatic smell
0:06:06 > 0:06:07and I thought, "Wow, that intrigues me."
0:06:09 > 0:06:11The lobster pieces are added to a red pepper sauce
0:06:11 > 0:06:13to reduce right down.
0:06:15 > 0:06:19Next, the preparation of the meat needs to be meticulous.
0:06:19 > 0:06:22We take a couple of bamboo skewers right down the centre of the tail to
0:06:22 > 0:06:24keep it straight. Just twist that off...
0:06:26 > 0:06:27..break here...
0:06:32 > 0:06:33So, there's our claw.
0:06:35 > 0:06:39The meat is marinated in curry oil, ginger puree, and cardamom.
0:06:43 > 0:06:45We just work that into the flesh.
0:06:45 > 0:06:48The heaviest part of the tail
0:06:48 > 0:06:52goes towards the hottest part of the plancha, OK?
0:06:52 > 0:06:53I only want to take this to 55 degrees.
0:06:53 > 0:06:55After that, it becomes rubber.
0:06:55 > 0:06:58The key to cooking lobster is not overcooking lobster.
0:06:58 > 0:07:00And this is really, really critically important.
0:07:02 > 0:07:06Then our claws. That's why all my guys know, if it's above 56 degrees,
0:07:06 > 0:07:07it's a go again.
0:07:09 > 0:07:12The red pepper has reduced right down after 25 minutes.
0:07:14 > 0:07:16We're going to extract all of the lobster pieces.
0:07:16 > 0:07:19And we're going to be left with a very, very fine liquid.
0:07:21 > 0:07:24That is the pure juice.
0:07:24 > 0:07:26But we're going to end up with one spoonful.
0:07:26 > 0:07:29For the whole lobster. One spoonful of amazing flavour.
0:07:32 > 0:07:35The amount of effort and work that has gone into one single element,
0:07:35 > 0:07:37is just mind-blowing.
0:07:39 > 0:07:41So, do you see how we kept the nature of the thing there?
0:07:41 > 0:07:44And then we just paint it with our lovely pepper jus.
0:07:47 > 0:07:51So our beautiful Jersey Royals, claws we can put down.
0:07:55 > 0:07:59All of these are from the garden, so we go into the garden to see what is
0:07:59 > 0:08:00good right now. What has nature provided?
0:08:02 > 0:08:04- And that's it. - That looks incredible.
0:08:10 > 0:08:14The flavour profile is just incredible, so aromatic.
0:08:14 > 0:08:17What I'm going to give you now is your own Cornish lobster and I'd
0:08:17 > 0:08:19like you to go into the garden and see what inspires you.
0:08:19 > 0:08:24Find three, four, five elements that you would like to put on your dish.
0:08:28 > 0:08:34The restaurant's two-acre organic gardens have over 520 varieties of
0:08:34 > 0:08:38vegetables, herbs, fruits, and edible flowers to choose from.
0:08:40 > 0:08:42Where do you start?
0:08:42 > 0:08:43Ooh la la!
0:08:51 > 0:08:53So impressive, it's like a kid in a sweet shop.
0:08:53 > 0:08:55There are so many things to choose from.
0:08:56 > 0:08:58Quite overwhelming almost.
0:08:59 > 0:09:01Yeah, there's just so much variety.
0:09:01 > 0:09:03We really are spoilt for choice.
0:09:03 > 0:09:05Just broad beans, they're about ten different types of raw beans.
0:09:05 > 0:09:07It's, like, incredible.
0:09:08 > 0:09:11It's amazing. It's like Narnia.
0:09:11 > 0:09:12Narnia's gardens.
0:09:14 > 0:09:18Trying not to choose too much and making sure I pick flavours that
0:09:18 > 0:09:20go together.
0:09:20 > 0:09:21I want to see what they're made of.
0:09:21 > 0:09:25What's in season, what's fresh that they can bring to this plate?
0:09:38 > 0:09:40We've got a thousand flavours in the garden.
0:09:40 > 0:09:43If you don't keep it simple, and they don't marry together,
0:09:43 > 0:09:45it could be a train crash or collision.
0:09:48 > 0:09:51There's many, many ways you can mess a lobster up. Really is.
0:09:53 > 0:09:55I'm expecting lobster cooked beautifully.
0:09:57 > 0:09:58Nice and tender.
0:09:58 > 0:10:01If they can do that, then I'll be a happy guy.
0:10:02 > 0:10:04Louisa has a year's experience
0:10:04 > 0:10:08working as a senior chef de partie at a one-Michelin star restaurant.
0:10:08 > 0:10:11First, I'm going to prepare the lobster.
0:10:12 > 0:10:15I'm worried about getting the cooking perfect.
0:10:15 > 0:10:18I've got a lot of inspiration from what he's done.
0:10:21 > 0:10:23Quite nervous about taking it out.
0:10:25 > 0:10:27So, we'll see what he thinks.
0:10:36 > 0:10:41Louisa's interpretation of Gary's dish is lobster in a paprika oil,
0:10:41 > 0:10:45lobster reduction, vanilla confit potatoes,
0:10:45 > 0:10:48with radish, bean, shallot and fennel salad,
0:10:48 > 0:10:51lemon verbena and lime juice.
0:10:52 > 0:10:53It looks elegant.
0:10:58 > 0:11:00Make sure you're using that probe,
0:11:00 > 0:11:02because it's slightly under on your lobster there.
0:11:02 > 0:11:04The other pieces of lobster are cooked really quite nice.
0:11:04 > 0:11:08I think it's the claw, it's just slightly under there so be careful there.
0:11:08 > 0:11:09- Yep.- Your potato needs more substance.
0:11:09 > 0:11:13It's almost like a translucence of potato that's slightly undercooked.
0:11:13 > 0:11:16- Yeah.- Lobster, vanilla, it works beautifully.
0:11:16 > 0:11:20But in this case with a potato where you've got a very frustratingly
0:11:20 > 0:11:23small piece of potato that's undercooked, it doesn't quite fit.
0:11:25 > 0:11:28It's how life goes. You make mistakes and you've got to build a bridge and
0:11:28 > 0:11:32get over it. And then don't make the same mistake twice, you know?
0:11:35 > 0:11:39Sous chef Craig, works at a one-Michelin star gastro pub.
0:11:41 > 0:11:43To cook for Gary, obviously in his own kitchen,
0:11:43 > 0:11:44wow, that's a challenge.
0:11:48 > 0:11:49It's daunting.
0:11:53 > 0:11:55Just trying to make it look as natural as possible.
0:11:55 > 0:11:58Don't overthink it. Just let the ingredients do the talking, really.
0:12:09 > 0:12:11Craig's twist on Gary's dish
0:12:11 > 0:12:14is seared lobster served with new potatoes,
0:12:14 > 0:12:17cucumbers, dill pollen and nasturtium
0:12:17 > 0:12:21in a parsley dill oil and lemon dressing,
0:12:21 > 0:12:23with a citrus salad cream.
0:12:23 > 0:12:25It's summery, it's looking fresh.
0:12:30 > 0:12:33Beautifully cooked lobster. Really tender.
0:12:33 > 0:12:37Flavoursome, and the little bit of dressing just lifts it a tiny bit as
0:12:37 > 0:12:38well, which is nice.
0:12:39 > 0:12:42The salad cream, for me, a tiny bit sweet.
0:12:42 > 0:12:44Be careful, because the lobster meat is already sweet.
0:12:44 > 0:12:48Just watch the sugar on that and I think you've got something beautiful
0:12:48 > 0:12:51and clean and captures the season, captures the garden,
0:12:51 > 0:12:53and that was exactly the task.
0:12:54 > 0:12:59To hear a feedback like that from obviously a chef of Gary's calibre,
0:12:59 > 0:13:00it's amazing.
0:13:01 > 0:13:02It's absolutely mind-blowing.
0:13:05 > 0:13:09Junior sous chef Tom has been a chef for 12 years.
0:13:09 > 0:13:12And it's his first time in a Michelin-star kitchen.
0:13:15 > 0:13:18I'm hoping I've captured some of Gary's philosophy in this dish.
0:13:23 > 0:13:25I've kept it quite light and quite simple.
0:13:27 > 0:13:29I feel quite nervous about it.
0:13:31 > 0:13:33It's not every day that a chef of that calibre
0:13:33 > 0:13:35gets to taste your food.
0:13:42 > 0:13:46Tom is serving lobster glazed with lobster reduction,
0:13:46 > 0:13:53with radish, cucumber, peas, broad beans, turnip, marjoram, dill,
0:13:53 > 0:13:56lemon verbena, sorrel and nasturtium,
0:13:56 > 0:13:58in a chervil and lemon verbena oil.
0:13:59 > 0:14:02You've come up with something that looks very pleasant.
0:14:02 > 0:14:04Nice and clean and tidy and neat, very natural.
0:14:04 > 0:14:06So, looking forward to taste it.
0:14:13 > 0:14:15The lobster I'm feeling is a little bit firm.
0:14:15 > 0:14:17I think it might have gone up a degree or two far.
0:14:18 > 0:14:20There's a lot of flavours here.
0:14:20 > 0:14:22There must be 15, 16 different things.
0:14:22 > 0:14:24You could take away four or five flavours there
0:14:24 > 0:14:28- and you'd end up with a better dish.- OK.
0:14:28 > 0:14:29Pare it down.
0:14:29 > 0:14:32You need less ingredients to have more impact.
0:14:32 > 0:14:34It's just so easy to just start adding more things.
0:14:34 > 0:14:35It is, it is.
0:14:35 > 0:14:38But that's the discipline of a chef, to know when to stop.
0:14:41 > 0:14:42It's not normally how I cook.
0:14:42 > 0:14:46I've never put a flower on a plate before, and I've done it today.
0:14:46 > 0:14:49I've just confused myself, really, and confused the dish.
0:14:50 > 0:14:52When you start adding stuff,
0:14:52 > 0:14:54you kind of get yourself in a bit of a rut.
0:14:55 > 0:14:57And that's kind of what I've done.
0:15:00 > 0:15:02The first test is over.
0:15:03 > 0:15:07Tomorrow, the three semifinalists based the biggest challenge yet.
0:15:09 > 0:15:12Joining Gary's elite brigade for service.
0:15:18 > 0:15:24It's day two. At Le Manoir, 80 diners are expected for lunch.
0:15:24 > 0:15:28And the semifinalists will each be responsible for a dish on
0:15:28 > 0:15:30the five-course tasting menu.
0:15:30 > 0:15:32What's happened so far isn't anything.
0:15:32 > 0:15:34It's how they react under pressure.
0:15:34 > 0:15:38When 12 o'clock rolls around, that's when the pressure starts.
0:15:39 > 0:15:42Craig will be in charge of an intricate pasta course.
0:15:43 > 0:15:46Ricotta and honey agnolotti ravioli,
0:15:46 > 0:15:49served with confit of globe artichokes,
0:15:49 > 0:15:52marinated cherry tomatoes, and broad beans,
0:15:52 > 0:15:54topped with tomato essence.
0:15:54 > 0:15:57We're taking the best tomatoes we can find on the planet,
0:15:57 > 0:16:02we marinade it overnight with shallots, garlic, fennel, and basil.
0:16:02 > 0:16:03In the morning, we hang it,
0:16:03 > 0:16:06so what we're trying to get is this beautiful pure essence
0:16:06 > 0:16:08of tomato from it.
0:16:11 > 0:16:15Where this started was, when Raymond was a child,
0:16:15 > 0:16:16his mum would make tomato salad.
0:16:16 > 0:16:19He's just come in from school, and he's run in with his brother
0:16:19 > 0:16:23to beat his brother home, so he can lift that and do this with the tray.
0:16:25 > 0:16:28That childhood memory is where that recipe starts from.
0:16:28 > 0:16:30And it's now used all over the world.
0:16:32 > 0:16:34We've got 80 portions of this to knock out for lunch.
0:16:35 > 0:16:40Craig will have to master 240 delicate agnolotti of saffron pasta
0:16:40 > 0:16:43filled with goat's cheese, ricotta, and honey.
0:16:46 > 0:16:50This can dry out really, really fast so you've got to move fast.
0:16:51 > 0:16:53Pinch them down, OK?
0:16:53 > 0:16:54You need to leave that much of a gap.
0:16:54 > 0:16:57They have to be the same because it's a uniform dish.
0:16:57 > 0:16:59They've got to be to the size.
0:16:59 > 0:17:00Looking for that precision.
0:17:01 > 0:17:03So you're going to pinch it together.
0:17:03 > 0:17:05You've got to make sure there's a good seal.
0:17:05 > 0:17:07So, as soon as these are dropped,
0:17:07 > 0:17:09you've got three minutes to bring the rest of the plate together, OK?
0:17:09 > 0:17:12So we've got to be fast. We're going to need
0:17:12 > 0:17:14a little bit of broad bean here.
0:17:14 > 0:17:16Half a spoon of this emulsion.
0:17:16 > 0:17:18And it's just to warm up. We don't want to kill this.
0:17:20 > 0:17:23This is one minute now to finish this plate, OK?
0:17:23 > 0:17:25Broad beans and artichokes to the pass.
0:17:26 > 0:17:28We're going to take the tomatoes from here.
0:17:28 > 0:17:30TIMER BEEPS
0:17:30 > 0:17:34- Drain your pasta.- Every dish from Gary's kitchen has to be cooked
0:17:34 > 0:17:38absolutely accurately, with pinpoint timing.
0:17:38 > 0:17:40When they come out, straightaway, stand them up.
0:17:40 > 0:17:41That's your presentation, OK?
0:17:41 > 0:17:43We've got here some beautiful Parmesan.
0:17:45 > 0:17:47A bit of olive dust.
0:17:49 > 0:17:51And then our broad beans go right in the middle
0:17:51 > 0:17:55there, OK? But can you see how we've kept everything tight in the middle?
0:17:55 > 0:17:56We've warmed our tomato essence.
0:17:56 > 0:17:58We've taken that to 60 degrees.
0:17:58 > 0:18:00That is going to be served in the restaurant.
0:18:04 > 0:18:06Yeah, as far as pasta dishes go,
0:18:06 > 0:18:08probably the best one I've had.
0:18:08 > 0:18:10- It's really nice.- Big trust in this,
0:18:10 > 0:18:12there's a lot of history behind the dish,
0:18:12 > 0:18:15so let's make sure we honour it well and do this proud.
0:18:17 > 0:18:20OK, it's a hot dish, so I can't let anything go out cold.
0:18:20 > 0:18:22As soon as the agnolotti is dropped,
0:18:22 > 0:18:23I've got three minutes to pretty much
0:18:23 > 0:18:25get everything else on the plate.
0:18:25 > 0:18:27So, yeah, timing's... Timing's critical.
0:18:35 > 0:18:39Tom has complete responsibility for the restaurant's classic starter -
0:18:39 > 0:18:43confit of Scottish salmon in lemon and dill oil,
0:18:43 > 0:18:46dressed with horseradish creme fraiche,
0:18:46 > 0:18:50seasoned cucumber ribbons and horseradish-infused cauliflower,
0:18:50 > 0:18:51garnished with caviar.
0:18:54 > 0:18:57We're starting with the wild salmon.
0:18:57 > 0:19:00We're going to portion this into 55-gram pieces.
0:19:00 > 0:19:01So use your scale.
0:19:02 > 0:19:04There you go, exactly 55g.
0:19:04 > 0:19:05No pressure.
0:19:06 > 0:19:09½The salmon needs to be smoked for 20 minutes...
0:19:09 > 0:19:10In you go.
0:19:12 > 0:19:16..then dropped into a warm bath of lemon and dill oil for a further
0:19:16 > 0:19:18- 25 minutes.- So what you're going to be doing in service,
0:19:18 > 0:19:20you're going to make sure we don't run out of salmon.
0:19:20 > 0:19:23There's 80 covers coming. Each bath will take about 15 salmon.
0:19:23 > 0:19:25So we've got to keep those rotating.
0:19:25 > 0:19:27Important that you keep ahead.
0:19:27 > 0:19:29This will be the board that you're going to be seeing.
0:19:29 > 0:19:32You'll be able to see exactly how many portions that you'll need.
0:19:34 > 0:19:37While the salmon cooks, Tom will need to plate up
0:19:37 > 0:19:3919 different elements.
0:19:39 > 0:19:41The plating has to be absolutely on-point.
0:19:41 > 0:19:42Very, very precise.
0:19:42 > 0:19:45OK, just crisscross that over.
0:19:45 > 0:19:47You don't want it to look messy.
0:19:47 > 0:19:48Make sure you check the leaves
0:19:48 > 0:19:50because if they're damaged or bruised,
0:19:50 > 0:19:51I don't want to see them, OK?
0:19:51 > 0:19:53- Yeah.- They have to be absolutely perfect.
0:19:53 > 0:19:56He's going to need a steady, calm approach to putting this down.
0:19:58 > 0:20:02Tom, who overcooked the lobster in his Signature Dish earlier,
0:20:02 > 0:20:04will need to get all the elements
0:20:04 > 0:20:07plated before the salmon has reached the right temperature.
0:20:07 > 0:20:10Important that we know we're hitting at 42 here.
0:20:11 > 0:20:14The core cooking of the fish, it's easy to mess up there,
0:20:14 > 0:20:16so it must be 42 degrees.
0:20:16 > 0:20:19Exact. That's where you want to be.
0:20:19 > 0:20:23Beyond that, it starts to go cloudy and powdery.
0:20:23 > 0:20:26It's also flashed very, very briefly under the pass lights.
0:20:26 > 0:20:29If it's there for more than 30 seconds, it's not acceptable.
0:20:29 > 0:20:33We want glistening, beautiful, clean flavour.
0:20:33 > 0:20:35And then just to finish the dish,
0:20:35 > 0:20:37our little borage flower from the garden.
0:20:37 > 0:20:39And that's it.
0:20:39 > 0:20:41- Yep.- This is one of Raymond's classics, OK?
0:20:41 > 0:20:43So, Le Manoir started with this dish.
0:20:43 > 0:20:46So today, the pressure is on to make sure you're keeping
0:20:46 > 0:20:48that Manoir legacy alive.
0:20:52 > 0:20:55The expectations are going to be colossal, really, to make sure I get
0:20:55 > 0:20:58it right. This is my first Michelin-star service
0:20:58 > 0:21:00so, yeah, it's pretty... pretty incredible, really.
0:21:00 > 0:21:02The trickiest part is making sure the fish is
0:21:02 > 0:21:05correct, so I'm going to do everything I can to get it right.
0:21:10 > 0:21:14Louisa has been busy picking 200 courgette flowers for her main dish.
0:21:15 > 0:21:18I think we have emptied the courgette house.
0:21:20 > 0:21:23She'll be accountable for a dish of Norfolk quail,
0:21:23 > 0:21:27marinated in a coriander, cinnamon and turmeric oil,
0:21:27 > 0:21:31deep-fried courgette flower stuffed with spinach and Parmesan
0:21:31 > 0:21:35on a bed of seeds, grains and peas, with a pea-and-mint juice.
0:21:36 > 0:21:38This is a tricky one. Highly skilled,
0:21:38 > 0:21:41there's a thousand ways this one can go wrong.
0:21:41 > 0:21:44It's going to need this contestant to be totally,
0:21:44 > 0:21:47totally focused on the objective of getting a great plate of food out.
0:21:49 > 0:21:52First, the marinated quail is smoked.
0:21:52 > 0:21:55We're just going to put them very briefly onto our smoker for about a
0:21:55 > 0:21:59minute or so. Again, we're getting that lovely barbecuey flavour.
0:22:03 > 0:22:05That's exactly where we want to be.
0:22:09 > 0:22:12So you get your butter nice and foaming.
0:22:12 > 0:22:14A crucial part of the dish,
0:22:14 > 0:22:17you've just got to make sure that you've got a nice colour all over.
0:22:17 > 0:22:18Really essential.
0:22:20 > 0:22:21Straight into the oven, OK?
0:22:23 > 0:22:26So it's 58, before we allow that to go.
0:22:26 > 0:22:28Got to be consistently good, every single one.
0:22:30 > 0:22:34While the quail heats, the courgette flower needs accurate preparation.
0:22:34 > 0:22:37So those beautiful courgette flowers you picked this morning,
0:22:37 > 0:22:40we've made our spinach mix, with Parmesan.
0:22:40 > 0:22:41We're going to pop that inside.
0:22:44 > 0:22:47Then we're going into our batter mixture here.
0:22:47 > 0:22:50OK, it's important that this is very lightly coated.
0:22:50 > 0:22:52Give it a wiggle. And then straight into the fryer.
0:22:56 > 0:22:57If you take a look at that...
0:22:59 > 0:23:01..there's a very light, beautiful golden-brown coating.
0:23:01 > 0:23:04- Just touch it.- Yeah.
0:23:04 > 0:23:05Crispy.
0:23:08 > 0:23:09We probe the quail.
0:23:09 > 0:23:10What number are we looking for?
0:23:10 > 0:23:12- Er, 58 degrees.- 58 degrees.
0:23:12 > 0:23:16So we've got 58. And we're looking for one really neat cut,
0:23:16 > 0:23:18from start to finish.
0:23:18 > 0:23:20It's really important that you get this glaze around
0:23:20 > 0:23:24the quail, OK? So it's shiny, it's clean.
0:23:24 > 0:23:27That's where we need to be. And then it's the dish assembly.
0:23:27 > 0:23:29You go right down the centre there.
0:23:44 > 0:23:46- Simple as that.- Simple as that?
0:23:46 > 0:23:47That's all you have to do.
0:23:52 > 0:23:54- That's really, really lovely.- This dish is going to be yours today.
0:23:54 > 0:23:56- Yep.- 80 covers, OK?
0:23:58 > 0:24:00Very precise cooking technique,
0:24:00 > 0:24:03so it's going to be a really big challenge.
0:24:03 > 0:24:06This will be the first time doing 80 covers,
0:24:06 > 0:24:09let alone 80 covers at two-Michelin star.
0:24:13 > 0:24:16The morning prep is over.
0:24:16 > 0:24:18The first guests are arriving.
0:24:20 > 0:24:24The quality that has to go out, the quality our guests expect - today,
0:24:24 > 0:24:26they're responsible for that.
0:24:26 > 0:24:29People come from all over the world to eat here.
0:24:29 > 0:24:33The 80 diners expect a meticulous service.
0:24:33 > 0:24:35You come to Le Manoir, it's a busy restaurant.
0:24:35 > 0:24:36The pace of it is relentless.
0:24:37 > 0:24:41Not having so much Michelin experience, it's a big challenge,
0:24:41 > 0:24:44and it's something I'm just really excited for.
0:24:44 > 0:24:45Nervous as well, though, I won't lie.
0:24:48 > 0:24:52I'm a little bit nervous, going in there with the unknown.
0:24:52 > 0:24:55A new team, it's going to be quite hard.
0:24:57 > 0:24:59It's going to be a high-pressure kitchen.
0:24:59 > 0:25:01There's going to be no margin for error.
0:25:01 > 0:25:03Nothing's getting past me if it ain't right,
0:25:03 > 0:25:04so let's see how they do.
0:25:07 > 0:25:08Action time, OK?
0:25:08 > 0:25:09The first check is in my hand.
0:25:09 > 0:25:12Is everybody clear about what they're going to do?
0:25:12 > 0:25:15- Yep.- It'll be fast, but we want the detail.
0:25:15 > 0:25:17If it's the essence, what temperature is it?
0:25:17 > 0:25:19- 60.- If it's the quail, what temperature is it?
0:25:19 > 0:25:22- 58.- 58. If it's the salmon, what temperature is it?
0:25:22 > 0:25:26- 42.- 42. And nothing is going out unless it's those temperatures.
0:25:26 > 0:25:29So, let's see what you can do under pressure.
0:25:29 > 0:25:30Let's go.
0:25:30 > 0:25:33This is definitely the biggest service I've ever done so, yeah.
0:25:33 > 0:25:36I think I've got my head around it, I feel quietly confident in it,
0:25:36 > 0:25:37so we'll just see how we get on.
0:25:38 > 0:25:41So, Tom, that's it, your dish is going to be first.
0:25:41 > 0:25:46Tom has four plates of Raymond's signature salmon dish
0:25:46 > 0:25:49to cook and plate in just 13 minutes.
0:25:49 > 0:25:53No hesitation, just know where you're going, put it down once.
0:25:53 > 0:25:57Every minute detail of the 19 separate elements
0:25:57 > 0:25:59must pass Gary's scrutiny.
0:25:59 > 0:26:01Keep it tidy. That mooli's overlapping your cucumber there.
0:26:01 > 0:26:03That's not how we did it, OK?
0:26:03 > 0:26:06Keep it tidy. You need about 15% more mooli on there.
0:26:09 > 0:26:14With 80 covers, Gary can't let the service run behind.
0:26:15 > 0:26:17So, the leaves aren't perfect.
0:26:17 > 0:26:18They don't go down, OK? That's bruised.
0:26:18 > 0:26:21- Yes, Chef.- OK, let's lose that.- Yep.
0:26:21 > 0:26:23Everything's got to be precise.
0:26:23 > 0:26:25There's a lot of elements on the plate.
0:26:25 > 0:26:27So it's going to be tough.
0:26:27 > 0:26:29We've also got little impurities on our plate here.
0:26:29 > 0:26:31Little dropsy marks there.
0:26:32 > 0:26:34Now, we've got five minutes to complete four.
0:26:34 > 0:26:36- Yes, Chef.- The cream should be on the plate, let's go.
0:26:39 > 0:26:42Get your dill on there, get your oil on there, drain the salmon and go.
0:26:45 > 0:26:47Be careful with your salmon, though.
0:26:47 > 0:26:49Don't break it, don't drop it. They're very delicate.
0:26:53 > 0:26:55OK, are you happy? Have you probed it?
0:26:55 > 0:26:56I've not probed it. I'm probing it now, Chef.
0:26:56 > 0:26:58OK, let's take a look.
0:27:00 > 0:27:02The salmon's absolutely perfect.
0:27:02 > 0:27:04Caviar on, and with speed, to the plate.
0:27:06 > 0:27:09We're a minute late, Tom. Hand under, no drips on the plate.
0:27:11 > 0:27:13Table three, please. Thank you.
0:27:16 > 0:27:18Mmm!
0:27:18 > 0:27:20In 15 minutes, I need five more plates from you, please.
0:27:20 > 0:27:23Time's just flying by now, so it's just important
0:27:23 > 0:27:25to get everything done.
0:27:25 > 0:27:28You don't realise the speed that the covers come,
0:27:28 > 0:27:30and you've got to be on top of it, you've got to be ready.
0:27:30 > 0:27:35With Tom's salmon away late, the spotlight is now on Craig.
0:27:39 > 0:27:40Hopefully, it's nice and paced.
0:27:40 > 0:27:42It's not like - bam, bam, bam.
0:27:42 > 0:27:45So, four minutes, Craig, on your first agnolotti.
0:27:45 > 0:27:48- Great.- Agnolotti's getting dropped in one minute, yeah?
0:27:48 > 0:27:50Let's dress the plate, then, let's go.
0:27:50 > 0:27:52While his agnolotti cook,
0:27:52 > 0:27:57Craig has only three minutes to dress four complex plates.
0:27:57 > 0:28:00Just make sure your tomato, before it goes down, is perfect, OK?
0:28:00 > 0:28:03Any shabby ones, where the seeds are displaced, we don't want to see, OK?
0:28:06 > 0:28:08A few impurities on your spinach you're bringing up here.
0:28:08 > 0:28:10Take a look at it, can you see it?
0:28:10 > 0:28:12The brown bits. I don't want any of that.
0:28:14 > 0:28:16TIMER BEEPS
0:28:20 > 0:28:22You're one minute behind there, Craig, let's go.
0:28:22 > 0:28:24You are officially late.
0:28:24 > 0:28:25Chef.
0:28:27 > 0:28:28Craig, come on, we need the herbs down here.
0:28:28 > 0:28:31We need chervil, we need cornflowers.
0:28:31 > 0:28:34They're starting to dry now because of the pace we're working at.
0:28:35 > 0:28:38Come on, let's get these things down, let's finish it!
0:28:39 > 0:28:41OK, these guests are waiting. Table three, straight out, please.
0:28:43 > 0:28:45OK, Craig, how many minutes late are you there?
0:28:45 > 0:28:48- Four.- OK, the first check is four minutes late.
0:28:48 > 0:28:51Not good enough. Find your second gear. What's next? Tell me what's coming next.
0:28:51 > 0:28:54- I've got, er, two up next.- Let's see some movement, then, please.
0:28:56 > 0:28:59Yeah, it's a fast pace for a lot of stuff to go on the plates and my
0:28:59 > 0:29:02timing's just way off, so I've got to sort of try and improve on that.
0:29:06 > 0:29:09Across the kitchen - on the meat section -
0:29:09 > 0:29:13Louisa has her first order for three quail.
0:29:14 > 0:29:1720 minutes from now, the first quail.
0:29:17 > 0:29:20So I'm just trying to get a nice bit of colour on the skin.
0:29:26 > 0:29:27Important to get the timing right.
0:29:27 > 0:29:30I've got to get the courgettes cooked perfectly,
0:29:30 > 0:29:32but also got to keep an eye on the quail.
0:29:32 > 0:29:35Louisa, who undercooked her signature lobster dish,
0:29:35 > 0:29:38now must hit 58 degrees exactly with the quail.
0:29:41 > 0:29:44Right, at 53, so we just need a little bit of a flash in the oven.
0:29:45 > 0:29:47While the quail gets up to temperature,
0:29:47 > 0:29:51Louisa has just two minutes to plate up intricately at the pass...
0:29:53 > 0:29:55Pretty tough. Got to be quick.
0:29:55 > 0:29:59You know, it's hot, but you've got to get on with it and do your best.
0:29:59 > 0:30:02..overseen by Gary's head chef, Dorian.
0:30:02 > 0:30:04OK, let's start to get the quail down.
0:30:04 > 0:30:06- Legs down first, come on, let's go.- Chef.
0:30:11 > 0:30:13Hold your hand underneath the legs
0:30:13 > 0:30:15- when you're putting them on the plate, please.- Yes, Chef.
0:30:15 > 0:30:18The quail's cooked lovely, I'm happy with the temperature,
0:30:18 > 0:30:20so it's all going well.
0:30:20 > 0:30:21Chef.
0:30:21 > 0:30:22Service.
0:30:26 > 0:30:30I would like you to get straight into two more quail after this.
0:30:30 > 0:30:32Following that, we're going to go into five more quail.
0:30:32 > 0:30:34- Two quail, followed by five quail.- OK?
0:30:34 > 0:30:38- Chef.- Service hits its second hour.
0:30:38 > 0:30:40In the restaurant, all the diners have arrived.
0:30:42 > 0:30:44We're just about to reach the peak of service,
0:30:44 > 0:30:45so you'll see the acceleration now.
0:30:45 > 0:30:48We'll see that movement that they need to have, OK, to get through?
0:30:51 > 0:30:53So, Tom, we're late. I need you to pick up the pace...
0:30:53 > 0:30:55- Yes, Chef.- I need you to find a second gear.
0:30:55 > 0:30:57Third gear, fourth year would be great.
0:30:57 > 0:30:59Five plates, down now, leaving in how long?
0:30:59 > 0:31:02- 12 minutes, Chef.- 12 minutes is wrong, you've got five minutes.
0:31:02 > 0:31:04- Five minutes?- Five minutes, five plates.
0:31:04 > 0:31:06Oh, yeah, sorry, I read the wrong bit.
0:31:06 > 0:31:08Can I have one of them?
0:31:08 > 0:31:11There's calm times and there's pressure times.
0:31:11 > 0:31:12It's acceleration.
0:31:13 > 0:31:14You've got to be able to... Va-va-voom.
0:31:14 > 0:31:18You've got to be able to move, find fourth gear and get into fifth when
0:31:18 > 0:31:19it's required.
0:31:20 > 0:31:22Right now, four minutes, five plates.
0:31:22 > 0:31:25Unless he gets into fourth gear, that's not going to happen.
0:31:25 > 0:31:26Let's see some movement, Tom.
0:31:28 > 0:31:30This is it, pressure. Let me see your fifth gear, please.
0:31:30 > 0:31:32Speed, speed's the thing.
0:31:32 > 0:31:33There's a lot to do.
0:31:33 > 0:31:35Service is really fast.
0:31:42 > 0:31:44OK, this isn't draining. Look at this.
0:31:44 > 0:31:46Is this a draining tray? No.
0:31:46 > 0:31:47Drain the cucumber, please.
0:31:47 > 0:31:50Look at the mess we're working in, look at the mess.
0:31:50 > 0:31:52If it's a mess on the draining tray,
0:31:52 > 0:31:53it's going to be leaking all over the plate.
0:31:53 > 0:31:55- Yes, Chef.- OK? Keep it tidy.
0:31:56 > 0:31:57Eyes on, please, Chef.
0:32:00 > 0:32:01Smear on the plate. Can you see it?
0:32:01 > 0:32:04- Yeah.- Don't be saying "eyes on" if you haven't looked, OK?
0:32:09 > 0:32:11OK, you've got caviar down the side here.
0:32:11 > 0:32:12It's not in one pile, see it?
0:32:12 > 0:32:14- Yes, Chef.- OK, let's keep it clean.
0:32:14 > 0:32:15Yes, Chef.
0:32:17 > 0:32:18Chef doesn't miss a trick.
0:32:18 > 0:32:21But then again, if you want to be at this level for as long as they have
0:32:21 > 0:32:23here, then that's what has to be.
0:32:25 > 0:32:27And there's no respite for Craig.
0:32:29 > 0:32:30You have to move now.
0:32:30 > 0:32:33You have to move. The pace will not stop till 3.30.
0:32:33 > 0:32:34Let's go.
0:32:34 > 0:32:37Biggest challenge is literally just the timings, getting everything hot,
0:32:37 > 0:32:40everything precise. Obviously, you don't want dry pasta, you don't want cold garnish.
0:32:40 > 0:32:43So it's just the timings are crucial.
0:32:43 > 0:32:44Make sure your broad beans are central.
0:32:44 > 0:32:46Keep them central, yes?
0:32:49 > 0:32:51- Craig, can you hear me there?- Chef, yes.
0:32:51 > 0:32:52You can, OK. You're with us?
0:32:56 > 0:32:57OK, let's see the greens for seven.
0:33:00 > 0:33:02Craig, I don't know if you're there, can you hear me?
0:33:02 > 0:33:03Craig. Earth to Craig.
0:33:03 > 0:33:05- Greens for seven.- Yes, Chef.
0:33:07 > 0:33:09OK, we've got smears on the plate here.
0:33:10 > 0:33:12You've got to answer me, Craig, so I know you're with us.
0:33:12 > 0:33:13OK.
0:33:15 > 0:33:18Craig, you're settling into this now, but when I'm calling something,
0:33:18 > 0:33:20- you need to respond.- Yeah. - I can't hear much of you, OK?
0:33:20 > 0:33:22- Yeah. Yes, Chef. - Make sure you're responding.
0:33:22 > 0:33:24Teapot down, then, let's go.
0:33:24 > 0:33:27He got a little bit behind with a few checks, but he's caught up well,
0:33:27 > 0:33:29and so it's really good. Really good to see.
0:33:36 > 0:33:39It's getting very intense and hot in here.
0:33:41 > 0:33:46Louisa has just minutes to expertly carve seven orders of quail.
0:33:49 > 0:33:53- Perfect.- All the meat's come off with one or two strokes.
0:33:53 > 0:33:54Nice and neat, tidy cut.
0:33:54 > 0:33:56Keeping it really natural.
0:33:57 > 0:33:59There's no meat on the crown.
0:33:59 > 0:34:00That's absolutely stunning, OK?
0:34:00 > 0:34:01Yes, Chef.
0:34:03 > 0:34:06It's really important to keep layering up the flavours.
0:34:06 > 0:34:08That's the whole point in the dish.
0:34:09 > 0:34:11Chef, could you just taste this, please?
0:34:11 > 0:34:13- Yes.- Thank you.
0:34:13 > 0:34:15Same again, spot-on.
0:34:15 > 0:34:16Lovely.
0:34:17 > 0:34:19Service.
0:34:19 > 0:34:20Louisa, keep on going like that.
0:34:20 > 0:34:23- We're going the two, then the five, yes?- Two by five, yep.
0:34:28 > 0:34:32The chefs have been in service for over three hours...
0:34:33 > 0:34:34Oil down, salmon down.
0:34:34 > 0:34:36Wrap it. Let's go. Our guests are waiting for you.
0:34:38 > 0:34:41And Tom is almost over the finish line.
0:34:46 > 0:34:47We've got a little problem here.
0:34:47 > 0:34:50Have a look at the corner here. See where it's starting to go grey?
0:34:50 > 0:34:53That's above 42, I can assure you.
0:34:53 > 0:34:55Knackered. 52 degrees on one fish.
0:34:55 > 0:34:58Not good, OK? Where's the probe gone?
0:34:58 > 0:35:00When the pressure's on and that acceleration starts,
0:35:00 > 0:35:02you don't forget your standard.
0:35:02 > 0:35:04You keep your standard, that's the trick.
0:35:06 > 0:35:09Craig's agnolotti pasta is still proving popular...
0:35:09 > 0:35:12OK, Craig, big moment, this.
0:35:12 > 0:35:13This is a six, come on.
0:35:13 > 0:35:15Let's go, let's finish it.
0:35:15 > 0:35:18..and he can't afford to lose focus.
0:35:18 > 0:35:19How long for the agnos, Craig?
0:35:19 > 0:35:20Er, they're coming out now.
0:35:27 > 0:35:28The agnolotti are tidy.
0:35:28 > 0:35:29They're cooked well.
0:35:30 > 0:35:33So far, doing brilliantly well.
0:35:33 > 0:35:34Let's keep that standard, please.
0:35:34 > 0:35:36Keep it up.
0:35:36 > 0:35:38Do you answer in your kitchen when you're working?
0:35:38 > 0:35:41- Yeah. Yes, Chef.- You do answer your chef, yeah?
0:35:41 > 0:35:43- Sorry, Chef.- Have I upset you, have I?- No, Chef.
0:35:43 > 0:35:45OK, let's hear from you, I need to know you're there.
0:35:48 > 0:35:49Teapots, Craig, please.
0:35:51 > 0:35:53You're calm, you're cool, you're considered,
0:35:53 > 0:35:55- but you've got to vocalise as well.- Chef.
0:35:55 > 0:35:58I suppose I'm quite quiet at times,
0:35:58 > 0:36:00so it doesn't help in a noisy environment.
0:36:00 > 0:36:02I've got to find my voice a bit, I guess.
0:36:02 > 0:36:05Three minutes to finish. Four quail. One no gluten, please.
0:36:05 > 0:36:07Chef.
0:36:08 > 0:36:10Louisa is on her last order.
0:36:10 > 0:36:13Louisa, she's enjoying every moment of this.
0:36:13 > 0:36:16I think she's sucking it all up like a big sponge.
0:36:16 > 0:36:17Looking good!
0:36:19 > 0:36:21So this is the best we've had it all service, Louisa.
0:36:21 > 0:36:24- Yes, Chef.- Keep those plates going.
0:36:24 > 0:36:25Absolutely stunning.
0:36:27 > 0:36:28Can I get the, er, courgette flowers?
0:36:28 > 0:36:32- Two, please.- Yep.- She's listening to every word you're saying...
0:36:35 > 0:36:38..she's taking it all in, and she's smiling.
0:36:38 > 0:36:40I'm... I'm loving it. If you don't challenge yourself,
0:36:40 > 0:36:42then you don't get very far in life.
0:36:44 > 0:36:47- Well done.- Thank you very much. - Really good service.
0:36:47 > 0:36:48You've been an absolute star today.
0:36:50 > 0:36:53Thank you. Thanks, everyone.
0:36:53 > 0:36:56After three-and-a-half hours and 80 covers served,
0:36:56 > 0:36:59service has come to a close.
0:37:02 > 0:37:04Well done. Well done.
0:37:04 > 0:37:07They've done a great job. Really, really great job.
0:37:07 > 0:37:10The aim is to be better tomorrow than you are today,
0:37:10 > 0:37:11and if we've helped along the way,
0:37:11 > 0:37:14then I'm very, very pleased with that. I'm very happy with that.
0:37:16 > 0:37:18When Craig is getting a clear command,
0:37:18 > 0:37:20I need to know he's in the room.
0:37:20 > 0:37:23I need to hear from him. But at 21 years old,
0:37:23 > 0:37:25he's an impressive young man.
0:37:25 > 0:37:27An impressive young man. Absolutely.
0:37:29 > 0:37:31Yeah, my first two-star service.
0:37:31 > 0:37:33It wasn't perfect but, erm, I've enjoyed it.
0:37:35 > 0:37:37Hopefully, it's not the last.
0:37:38 > 0:37:42Tom - when it's service time, you find that extra zip and you move.
0:37:42 > 0:37:44He needs to find that and move forward with that.
0:37:46 > 0:37:4979 covers, that's double what I normally do at my place of work,
0:37:49 > 0:37:52and at a much higher standard and a lot more intense.
0:37:52 > 0:37:55It was hard, don't get me wrong, really hard.
0:37:55 > 0:37:57But, yeah, thoroughly enjoyable in the end.
0:37:59 > 0:38:03Louisa - to bring all that together for 80 covers is a huge undertaking,
0:38:03 > 0:38:05OK? She's done well.
0:38:05 > 0:38:09She's very brave and she's got great prospects for the future,
0:38:09 > 0:38:11- I would say. - I can't believe it's done.
0:38:11 > 0:38:13I was nervous this morning.
0:38:13 > 0:38:16I'm feeling really comfortable right now and happy.
0:38:16 > 0:38:19This is a big achievement in my career so, yeah, I'm really proud.
0:38:34 > 0:38:37I hope our chefs have been inspired by Gary and his food
0:38:37 > 0:38:40and bring it back here today into the MasterChef kitchen.
0:38:42 > 0:38:44We know they are talented,
0:38:44 > 0:38:47but now we want to see magic in their fingertips.
0:39:00 > 0:39:03Today, chefs, you're going to have to produce two of your best plates
0:39:03 > 0:39:05of food. It's going to need to be stunning.
0:39:06 > 0:39:08Two of you are going through to Finals Week.
0:39:08 > 0:39:12One of you, unfortunately, is leaving us.
0:39:12 > 0:39:151 hour and 45 minutes.
0:39:15 > 0:39:18One main, one dessert separate you
0:39:18 > 0:39:21from a place in the MasterChef finals.
0:39:23 > 0:39:25Off you go, chefs.
0:39:29 > 0:39:31It's getting down sort of to the nitty-gritty now.
0:39:31 > 0:39:35There's huge, huge pressure just on two plates of food.
0:39:35 > 0:39:37It's getting a lot tougher, a lot tougher.
0:39:44 > 0:39:48Here you are now, Craig, fighting for a place in Finals Week.
0:39:48 > 0:39:50What does that opportunity bring to you?
0:39:50 > 0:39:51It's priceless, you know.
0:39:51 > 0:39:54I so want to sort of prove that I can get there.
0:39:54 > 0:39:57Do you have a single burning ambition?
0:39:57 > 0:40:00The end goal, I suppose, for every chef, the dream is a Michelin star.
0:40:00 > 0:40:03So I'd love one day to sort of, er, get my own star.
0:40:06 > 0:40:09Craig has cooked some great food through the competition,
0:40:09 > 0:40:11and with a touch of inspiration from Gary,
0:40:11 > 0:40:14I can't wait to see what he's going to do today.
0:40:17 > 0:40:19He's cooking duck breast.
0:40:19 > 0:40:21Torched the duck, so he's coloured the skin,
0:40:21 > 0:40:24he's burnt off all the little hairs that are on the duck itself.
0:40:24 > 0:40:26Of course, always with duck breast,
0:40:26 > 0:40:28you want to make sure that they've been beautifully cooked,
0:40:28 > 0:40:31lovely and caramelised, but also very well rested.
0:40:34 > 0:40:39Love the sounds of duck heart, coated in panko crumbs and duck fat.
0:40:39 > 0:40:40Sounds delicious.
0:40:43 > 0:40:47And beetroot tarte fine is what's caught my attention.
0:40:49 > 0:40:52The pastry's got to be beautifully cooked, crispy on the bottom.
0:40:53 > 0:40:56You don't want soggy pastry underneath that beetroot.
0:40:56 > 0:40:59He's going to glaze it, so it should have a sharpness,
0:40:59 > 0:41:01as well as a sweetness coming through.
0:41:03 > 0:41:08Craig's dessert - citrus custard, strawberries and lemonade.
0:41:08 > 0:41:12That's the type of dessert I would definitely choose on any menu.
0:41:14 > 0:41:18The custard has to be rich and velvety.
0:41:18 > 0:41:20The touch of citrus just coming through.
0:41:22 > 0:41:24I like that he's adding some texture to it,
0:41:24 > 0:41:25in ways of the cake and the biscuit.
0:41:28 > 0:41:31Craig's done some stunning desserts through the competition.
0:41:31 > 0:41:34This dessert sounds like another great dish.
0:41:37 > 0:41:38You've had 30 minutes.
0:41:38 > 0:41:3930 minutes gone.
0:41:43 > 0:41:45Today is going to be tricky.
0:41:45 > 0:41:47It's going to be intense.
0:41:47 > 0:41:50It's almost starting to turn into a little bit of a war in there.
0:41:54 > 0:41:56It's going to be really challenging
0:41:56 > 0:41:59and I definitely have put myself under a lot of pressure.
0:42:00 > 0:42:02Tell us, how was it at Le Manoir?
0:42:02 > 0:42:04I learnt a lot from Gary and the team,
0:42:04 > 0:42:07and I'm trying to put it into my dish today.
0:42:07 > 0:42:10Just got to make sure I get the maximum flavour out of everything.
0:42:10 > 0:42:11You seem a little more pushed than normal.
0:42:11 > 0:42:13I am. I'm very, very pushed today.
0:42:13 > 0:42:16I've got a lot to do. Erm,
0:42:16 > 0:42:18just trying to get it done within the time limits
0:42:18 > 0:42:19is going to be almost impossible.
0:42:19 > 0:42:22In those instructions there, have you written "breathe"?
0:42:22 > 0:42:25Er, no. You don't breathe, not in this hour and 45 minutes,
0:42:25 > 0:42:26no time for that.
0:42:29 > 0:42:30Louisa is looking her usual self,
0:42:30 > 0:42:33under pressure, and her menu is massive.
0:42:36 > 0:42:38She'll be cooking duck breast today.
0:42:40 > 0:42:43For me, the skin's got to be wonderful and crisp,
0:42:43 > 0:42:45and they've got to get that resting down to a T.
0:42:47 > 0:42:49The sauce sounds delicious.
0:42:49 > 0:42:51Duck and orange works very well.
0:42:52 > 0:42:55She's also cooking a bread sauce,
0:42:55 > 0:42:58but she's making it more into a puree.
0:42:58 > 0:43:00We're looking for the infusion of the milk with the onion
0:43:00 > 0:43:02and the clove and the bay leaf.
0:43:02 > 0:43:05These are the little flavours that sit in the background
0:43:05 > 0:43:06of a lovely bread sauce.
0:43:08 > 0:43:13My curiosity is the orange and then the classic flavours of bread sauce
0:43:13 > 0:43:14sitting together.
0:43:16 > 0:43:19Interesting contrast and a contrast I've never had before.
0:43:21 > 0:43:27Louisa's dessert is poached apricot, almond frangipane, goat's curd,
0:43:27 > 0:43:31apricot gel, almond crumble and lemon sorrel.
0:43:31 > 0:43:32Also a granita on there.
0:43:34 > 0:43:36There is a lot going on on this dessert.
0:43:38 > 0:43:39So far in the competition,
0:43:39 > 0:43:43she's managed to deliver every plate of food just about on time.
0:43:45 > 0:43:47Today's the day she can't afford to slip up.
0:43:50 > 0:43:5235 minutes left!
0:43:54 > 0:43:57Pretty surreal to be cooking for a place in the final four.
0:43:58 > 0:43:59These next two plates of food are
0:43:59 > 0:44:02the most important plates of food in my life.
0:44:05 > 0:44:09If there was one thing that you took from Le Manoir, what would that be?
0:44:09 > 0:44:11Precision. Just everything was so precise.
0:44:11 > 0:44:13So I'm going to try and bring that to my dishes.
0:44:13 > 0:44:17You've got two very good cooks in this kitchen cooking alongside you.
0:44:17 > 0:44:18Is your food good enough to beat them?
0:44:18 > 0:44:20Er, yeah, I think so.
0:44:20 > 0:44:21- Yeah?- They're great chefs,
0:44:21 > 0:44:24but I'm going to do everything I've got to get through.
0:44:28 > 0:44:32Tom's main course is Dexter beef,
0:44:32 > 0:44:35celeriac, liquorice and morels.
0:44:35 > 0:44:38Celeriac and liquorice, what a great combination!
0:44:39 > 0:44:41Got to get the balance right.
0:44:42 > 0:44:45I like the fact Tom is using two different cuts of the Dexter beef.
0:44:48 > 0:44:50He's taken the shin, which has got a lot of flavour,
0:44:50 > 0:44:53and then he's going to wrap it in a cannelloni with the celeriac.
0:44:57 > 0:45:00The liquorice theme is running through this dish.
0:45:00 > 0:45:02The beef is going to have liquorice,
0:45:02 > 0:45:04the sauce is going to have liquorice,
0:45:04 > 0:45:07and the celeriac puree is also going to have liquorice.
0:45:07 > 0:45:10- That's a lot of liquorice. - I personally love liquorice,
0:45:10 > 0:45:11it's one of my favourite flavours.
0:45:11 > 0:45:14So, why not combine them together?
0:45:14 > 0:45:16It's very strong, and if you're heavy-handed with it
0:45:16 > 0:45:18it can completely destroy a dish.
0:45:21 > 0:45:23Tom's dessert is a white chocolate mousse
0:45:23 > 0:45:25with poached cherries and pistachio.
0:45:26 > 0:45:27The last dessert I did was the critics round,
0:45:27 > 0:45:29and it didn't go very well.
0:45:31 > 0:45:34Nothing set, I had to serve a puddle.
0:45:34 > 0:45:36Embarrassing, annoying, frustrating.
0:45:36 > 0:45:39So, I've just got to make sure it's all right this time.
0:45:42 > 0:45:45Biggest challenge? I'm making a mousse, that's got to set.
0:45:45 > 0:45:47That's the most important thing.
0:45:49 > 0:45:51Eight minutes, chefs. Eight minutes.
0:45:51 > 0:45:53Please, eight minutes.
0:46:04 > 0:46:06Just three minutes!
0:46:14 > 0:46:16- How're you doing, Tom? - Yeah, all right.
0:46:16 > 0:46:19My mousse hasn't quite set, so I'm quickly improvising.
0:46:19 > 0:46:21- Mousse hasn't set?- No, not quite.
0:46:21 > 0:46:23- OK.- I'm just going to whip some more cream through it.
0:46:23 > 0:46:25- Absolutely.- Should set it. - Leave it till the last minute.
0:46:30 > 0:46:31You have just 60 seconds.
0:46:43 > 0:46:44That's it, your time's up.
0:46:50 > 0:46:52For a place in the final four,
0:46:52 > 0:46:55Craig has cooked a pan roast aged duck
0:46:55 > 0:46:58served with a beetroot tarte fine,
0:46:58 > 0:47:03warm glazed pickled cabbage, crispy duck hearts with panko crumb,
0:47:03 > 0:47:07caramelised celeriac puree, topped with a duck sauce.
0:47:07 > 0:47:10It's an extraordinary looking plate of food.
0:47:10 > 0:47:11That is exceptional.
0:47:18 > 0:47:20I find the duck is perfectly cooked.
0:47:20 > 0:47:24It's moist, it's pink, the skin is lovely and crispy.
0:47:24 > 0:47:28Loving the little duck hearts and the texture of the panko crumb.
0:47:28 > 0:47:30I think it's a delicious plate of food.
0:47:30 > 0:47:31Thank you.
0:47:31 > 0:47:34That's fabulous. Your duck is divine.
0:47:34 > 0:47:36It's like soft like butter.
0:47:36 > 0:47:39You get even richer when you get into those duck hearts
0:47:39 > 0:47:42with the breadcrumbs. I think it's a lovely, lovely dish.
0:47:42 > 0:47:45I can't heap enough praise on you because it's just lovely.
0:47:47 > 0:47:49Beetroot tarte fine, it's perfect.
0:47:49 > 0:47:52You've got the flavour of beetroot coming through,
0:47:52 > 0:47:54but you've also got sweetness.
0:47:54 > 0:47:56The balance is perfect.
0:47:57 > 0:48:01I couldn't make it better myself, it's absolutely delicious.
0:48:05 > 0:48:10For dessert, Craig has served citrus custard with rose compressed
0:48:10 > 0:48:13strawberries, fennel seed biscuit...
0:48:14 > 0:48:18..lemon and yoghurt sponge, with a strawberry syrup.
0:48:26 > 0:48:29What you have there, young man, is the sexiest,
0:48:29 > 0:48:32most delicious trifle I've ever tasted.
0:48:32 > 0:48:35You're disappointed by that being a trifle, Craig, aren't you?
0:48:35 > 0:48:37Don't be. From a kid from a council estate in Peckham,
0:48:37 > 0:48:40that reminds me of one of the most delicious things I had as a kid.
0:48:40 > 0:48:41That is lovely.
0:48:42 > 0:48:47I love how fresh and light it is, after such a strong main course.
0:48:47 > 0:48:48It's been put together very well.
0:48:50 > 0:48:51The custard's rich, it's velvety,
0:48:51 > 0:48:53the strawberries are beautifully cooked,
0:48:53 > 0:48:56and the little tuiles are just a delight because they add a soft,
0:48:56 > 0:48:58melt-in-the-mouth texture.
0:48:58 > 0:49:01And they just dissolve, and then the beautiful aniseed flavour comes out
0:49:01 > 0:49:03of them.
0:49:03 > 0:49:05There's some things in life you have to learn,
0:49:05 > 0:49:07and there are things in life that you just come natural,
0:49:07 > 0:49:10and I think cookery comes natural to you. I really do.
0:49:13 > 0:49:15Speechless, almost.
0:49:15 > 0:49:18I wasn't expecting that feedback, and, yeah, wow.
0:49:18 > 0:49:19Amazing!
0:49:23 > 0:49:27Tom's main is Dexter beef and braised beef shin
0:49:27 > 0:49:29rolled in celeriac,
0:49:29 > 0:49:31with celeriac and liquorice puree,
0:49:31 > 0:49:36pickled celeriac, morels, cavolo nero,
0:49:36 > 0:49:40and beef fat potatoes, topped with a beef and liquorice sauce.
0:49:41 > 0:49:43Really interesting plate here.
0:49:43 > 0:49:44It looks like a tray.
0:49:44 > 0:49:46I love it, love the look of your main course.
0:49:53 > 0:49:56The beef, for me, is not as tender as it should be.
0:49:56 > 0:49:58I get the funny feeling that you've cut it with the grain,
0:49:58 > 0:50:00rather than against the grain.
0:50:00 > 0:50:03So it's not melt in the mouth, it's not the right texture.
0:50:03 > 0:50:08It's too tough. I love the braveness of putting liquorice into this dish,
0:50:08 > 0:50:10but now that I finished eating,
0:50:10 > 0:50:12I can just taste liquorice on my palate,
0:50:12 > 0:50:13and I can taste nothing else.
0:50:15 > 0:50:18The earthiness of the celeriac with the liquorice finish,
0:50:18 > 0:50:19I think it's inspired.
0:50:19 > 0:50:22But there is no denying that beef is a little chewy.
0:50:23 > 0:50:26For me, personally, the balance is off.
0:50:26 > 0:50:29Because I find the liquorice is all I can taste at the end.
0:50:32 > 0:50:37Tom's dessert is white chocolate cream with kirsch and port cherries,
0:50:37 > 0:50:42pistachio cake, cherry sorbet, and cherry jelly.
0:50:42 > 0:50:44You seemed a little stressed at the end.
0:50:44 > 0:50:46Was that the dessert that you wanted to make?
0:50:47 > 0:50:49Not quite. The mousse should have set better,
0:50:49 > 0:50:52and my cherry jelly's decided to not set properly.
0:51:00 > 0:51:03What I do enjoy are the flavours of the cherry on here.
0:51:03 > 0:51:07The polenta cake is nice, but the pistachios are too chunky.
0:51:07 > 0:51:10The sorbet, for me, is too sickly sweet.
0:51:10 > 0:51:12I'm kind of disappointed, to be honest.
0:51:13 > 0:51:14I bet you are, too.
0:51:16 > 0:51:20Your main event, your white chocolate mousse, has not worked.
0:51:20 > 0:51:24Your cherries just feel like they've touched a bit of alcohol,
0:51:24 > 0:51:26but they really haven't got great depth of flavour to them at all.
0:51:26 > 0:51:28The jelly, obviously, has melted.
0:51:28 > 0:51:32It's a shame, Tom, because I like your menu, and I like your ideas,
0:51:32 > 0:51:35and I like the little risky bits that you're putting through it.
0:51:35 > 0:51:37But we're looking at errors here.
0:51:37 > 0:51:39Not one, we're looking at quite a few.
0:51:41 > 0:51:44Do you think you might have taken on just a little bit too much today,
0:51:44 > 0:51:45- Tom?- Yeah, I probably did.
0:51:48 > 0:51:50Yeah, that didn't go very well.
0:51:50 > 0:51:53Yeah, I honestly just tried too much,
0:51:53 > 0:51:56and should have concentrated on that dessert more.
0:51:56 > 0:51:57The dessert was just rubbish.
0:52:01 > 0:52:07Finally, Louisa has cooked duck breast served with crispy ginger,
0:52:07 > 0:52:13with caramelised endive, turnips, green beans, and bread sauce,
0:52:13 > 0:52:15finished with a ginger and orange sauce.
0:52:22 > 0:52:23The sauce is divine.
0:52:23 > 0:52:26There is a warmth in there of the ginger coming through with the acid
0:52:26 > 0:52:28of the orange cutting the richness.
0:52:28 > 0:52:30Stunning dish,
0:52:30 > 0:52:33but I just have one problem with this.
0:52:33 > 0:52:36One thing that I was so looking forward to that I'm not tasting,
0:52:36 > 0:52:37and that's the bread sauce.
0:52:39 > 0:52:43I've seen you before mingle East and West really, really well,
0:52:43 > 0:52:47and for me you've done it here brilliantly.
0:52:47 > 0:52:50That sauce, ginger and orange together, is brilliant.
0:52:51 > 0:52:54I have to say, the duck is slightly over for my liking.
0:52:54 > 0:52:56It's a bit on the chewy side.
0:52:56 > 0:53:00But, for me, that ginger that's been deep-fried has got this slight heat
0:53:00 > 0:53:03left on the palate, and it's divine.
0:53:03 > 0:53:06I guess what you did say was you wanted to bring the intensity of the
0:53:06 > 0:53:09flavours to your cooking. Well, you definitely did that.
0:53:09 > 0:53:10Thank you.
0:53:12 > 0:53:16Louise's dessert is poached apricots, almond frangipane,
0:53:16 > 0:53:19apricot puree,
0:53:19 > 0:53:23goat's curd, almond caramel, crumble,
0:53:23 > 0:53:25and an almond granita.
0:53:31 > 0:53:33The granita is nice, it's refreshing,
0:53:33 > 0:53:35you can taste the apricots.
0:53:35 > 0:53:36It's a really delicious dessert,
0:53:36 > 0:53:38and for me it's the goat's curd that brings it together.
0:53:38 > 0:53:41It's something that I wasn't expecting.
0:53:41 > 0:53:42- I really like it.- Thank you.
0:53:43 > 0:53:46My only disappointment here is I don't get a big frangipane flavour.
0:53:46 > 0:53:49Everything else I find an absolute delight.
0:53:51 > 0:53:55I get a feeling of a chef that doesn't know when to say stop.
0:53:55 > 0:53:57The goat's cheese works, the biscuit works, the cake works,
0:53:57 > 0:53:59the puree works, the herbs work.
0:53:59 > 0:54:01But, for me, they just don't all work together.
0:54:04 > 0:54:05There's a core message here.
0:54:06 > 0:54:11And it is, do I need to keep doing more and more and more?
0:54:11 > 0:54:14And that's something you're going to have to take forward...
0:54:16 > 0:54:18..if you move forward into the competition.
0:54:22 > 0:54:24I think I pushed myself a bit too much today.
0:54:25 > 0:54:27I feel like the mistakes could definitely cost me.
0:54:31 > 0:54:32Yeah, it's been a really tough day.
0:54:41 > 0:54:45I think all three chefs cooked their hearts out in this kitchen today.
0:54:46 > 0:54:48Could see how much it means to each one of them.
0:54:51 > 0:54:54Craig, I think, just had an exceptional round.
0:54:54 > 0:54:57That was real, real quality.
0:54:57 > 0:55:00Visually, flavours, textures.
0:55:00 > 0:55:02He just nailed it.
0:55:02 > 0:55:06He came up here, put two plates of food down that made me just go wow.
0:55:06 > 0:55:08We still need to remind ourselves
0:55:08 > 0:55:11that this is a 21-year-old cooking food
0:55:11 > 0:55:14at a level that only comes to people later on in their career.
0:55:14 > 0:55:17I really want to see Craig in our Finals Week, I really do.
0:55:17 > 0:55:21Craig has firmly nailed his name onto the final four.
0:55:21 > 0:55:25Louisa has been a chef for great detail and complicated cookery,
0:55:25 > 0:55:27and that's her style.
0:55:27 > 0:55:30She pushes herself to another level, and tries incredibly hard.
0:55:30 > 0:55:34Today, I just think there were just a few too many steps that weren't
0:55:34 > 0:55:36needed in both her dishes.
0:55:36 > 0:55:37You need to know when to stop.
0:55:37 > 0:55:39I have to say, though,
0:55:39 > 0:55:42Louisa's sauce with that ginger and orange
0:55:42 > 0:55:44was nothing short of brilliant.
0:55:44 > 0:55:45She's a fabulous chef.
0:55:45 > 0:55:47There is no two ways about that.
0:55:47 > 0:55:50The question is, has she cooked well enough today
0:55:50 > 0:55:51to go through to Finals Week?
0:55:53 > 0:55:56I liked Tom's main, I really liked the liquorice.
0:55:56 > 0:55:58I thought that was inspired.
0:55:58 > 0:56:00There was liquorice in the sauce,
0:56:00 > 0:56:02there was liquorice through the puree,
0:56:02 > 0:56:04and also through the meat that had been shredded,
0:56:04 > 0:56:06and I found altogether, for me, it was overpowering.
0:56:06 > 0:56:08He'd cut that beef the wrong way.
0:56:08 > 0:56:10He'd gone with the grain, rather than against the grain,
0:56:10 > 0:56:12and that is a schoolboy error.
0:56:12 > 0:56:14A couple of things went wrong with his dessert,
0:56:14 > 0:56:17and I think it just knocked him off a little bit,
0:56:17 > 0:56:19and he didn't really recover.
0:56:19 > 0:56:22To have a mistake like your mousse not setting can throw a chef.
0:56:22 > 0:56:25I'm very disappointed for him.
0:56:25 > 0:56:29I know how much it's taken for him to get this far in the competition.
0:56:29 > 0:56:32We have one other place to fill.
0:56:32 > 0:56:35Is it Tom, or is it Louisa?
0:56:37 > 0:56:38What are we going to do?
0:56:51 > 0:56:56Each of you should be incredibly proud of what you've achieved.
0:56:58 > 0:57:02Only two of you can be in our Finals Week.
0:57:04 > 0:57:06The chef leaving us is...
0:57:13 > 0:57:15..Tom.
0:57:15 > 0:57:16Good luck.
0:57:16 > 0:57:18- Good luck.- Cheers.
0:57:18 > 0:57:19- Well done, Tom.- Thanks a lot.
0:57:19 > 0:57:21- Well done, mate. - Well done, well done, Tom.
0:57:21 > 0:57:23Well done, well done.
0:57:27 > 0:57:30It's been hard, emotionally up and down.
0:57:31 > 0:57:32But I've enjoyed it,
0:57:32 > 0:57:35and it's something I can look back on with great pride, really.
0:57:43 > 0:57:44Congrats.
0:57:46 > 0:57:48You are Professional MasterChef finalists.
0:57:52 > 0:57:54Just a bit emotional right now, actually.
0:57:54 > 0:57:56I'm trying to hold it in.
0:57:56 > 0:57:57I don't want to let myself go too much,
0:57:57 > 0:57:59I've got to stay strong and got to be...
0:57:59 > 0:58:02Can't let the boys see that!
0:58:02 > 0:58:07This is totally insane. Final four, I can't believe it, honestly.
0:58:07 > 0:58:10The thing I never thought would happen, and now it's happened.
0:58:10 > 0:58:12I'm absolutely shell-shocked.
0:58:15 > 0:58:16Next week...
0:58:17 > 0:58:20..it's the Professional MasterChef finals.
0:58:22 > 0:58:24An absolutely stunning plate of food.
0:58:27 > 0:58:28Go, go, go, go!
0:58:29 > 0:58:31Wow!
0:58:31 > 0:58:34- It's quite incredible. - On Thursday night,
0:58:34 > 0:58:36one chef will be crowned
0:58:36 > 0:58:39Professional MasterChef Champion 2017.
0:58:41 > 0:58:45Four fantastic young chefs pushing themselves to the limit.