0:00:05 > 0:00:08It's the final week of Professional MasterChef.
0:00:11 > 0:00:13Of the 48 chefs that started the competition...
0:00:16 > 0:00:19..only the four most exceptional remain.
0:00:22 > 0:00:26You dream to get this far and obviously then it becomes a reality.
0:00:26 > 0:00:28I don't want to be going home any time soon.
0:00:28 > 0:00:30I want to stick around to the end of the journey.
0:00:32 > 0:00:34Being in the last four and the final,
0:00:34 > 0:00:35it's amazing, it sounds amazing.
0:00:35 > 0:00:38And I'm really proud of myself to have got here.
0:00:38 > 0:00:40I'm really looking forward to what comes next.
0:00:42 > 0:00:43Over the next three nights...
0:00:45 > 0:00:47..the finalists will face the scrutiny
0:00:47 > 0:00:50of some of the world's best chefs...
0:00:50 > 0:00:53I loved it. There is so much work there.
0:00:53 > 0:00:55An absolutely stunning plate of food.
0:00:56 > 0:01:01..and experience working in one of the most ground-breaking restaurants
0:01:01 > 0:01:03in the world...
0:01:03 > 0:01:07We take from the mountains, from the sea, from the garden,
0:01:07 > 0:01:11and we create something totally different.
0:01:14 > 0:01:17..before one of them is crowned
0:01:17 > 0:01:20Professional MasterChef Champion 2017.
0:01:22 > 0:01:27Each time I get through, I just want to take it up to the next level.
0:01:27 > 0:01:30Just to be here today is huge for my career.
0:01:30 > 0:01:31And it's huge for me.
0:01:34 > 0:01:36I said that anything after the semifinals was a bonus.
0:01:37 > 0:01:41But now that I'm in the finals, obviously you want to go for it,
0:01:41 > 0:01:42you want to win.
0:01:57 > 0:02:01The MasterChef Professional Chef's Table
0:02:01 > 0:02:03is one of the most prestigious events
0:02:03 > 0:02:05in the British culinary calendar.
0:02:08 > 0:02:10For the finalists,
0:02:10 > 0:02:13it's a unique opportunity to showcase their talent
0:02:13 > 0:02:15to their professional heroes.
0:02:18 > 0:02:21I'm feeling the pressure massively today.
0:02:21 > 0:02:23I've been feeling it for, like, three days.
0:02:23 > 0:02:26Like, sleepless nights just up with my notebooks, like,
0:02:26 > 0:02:28what can I do to make it better?
0:02:30 > 0:02:34It is daunting, cooking for some of the best chefs in the country.
0:02:34 > 0:02:35It's going to be a lot of pressure.
0:02:36 > 0:02:39I think it should run smoothly.
0:02:39 > 0:02:41It has to. Or else it's not going to look good, is it?
0:02:46 > 0:02:49The 23 guests are some of the greatest chefs
0:02:49 > 0:02:53and rising stars in Britain today...
0:02:54 > 0:02:59..and have held an incredible 22 Michelin stars between them.
0:03:02 > 0:03:06At 6pm, this dining room will be full,
0:03:06 > 0:03:09and service for the Chef's Table will begin.
0:03:19 > 0:03:21We believe you've got the talent to impress
0:03:21 > 0:03:24these giants of our culinary industry.
0:03:26 > 0:03:27Prove us right today.
0:03:29 > 0:03:31Five hours, off you go.
0:03:42 > 0:03:44Throughout your career, you sort of look up to these chefs.
0:03:44 > 0:03:46You are inspired by them every day.
0:03:46 > 0:03:50And to get the opportunity to cook for them, it doesn't happen.
0:03:52 > 0:03:56It's going to be hard, hard, hard work to get everything spot-on.
0:04:00 > 0:04:03I've never cooked for this many VIPs.
0:04:05 > 0:04:07Hopefully I don't bring disappointment.
0:04:07 > 0:04:10And hopefully it lives up to the expectations.
0:04:12 > 0:04:15Steven works as a sous chef in corporate dining.
0:04:17 > 0:04:20He's made it to the finals with powerful flavours
0:04:20 > 0:04:21and stunning presentation.
0:04:23 > 0:04:26Today, he hopes to make his mark again with a starter
0:04:26 > 0:04:28based on the humble onion.
0:04:31 > 0:04:33I've got a lot of onions to prep today.
0:04:33 > 0:04:35A lot. So I have got a lot going on.
0:04:38 > 0:04:41Just need to get my head down and crack on, really.
0:04:46 > 0:04:48So, Steven, tell us, what are you going to be cooking?
0:04:48 > 0:04:52So, today, the flavours that I'm going with are cheese and onion.
0:04:52 > 0:04:54It's a flavour combination that I've liked since I was a kid.
0:04:54 > 0:04:56It's my favourite crisps.
0:04:56 > 0:04:58And, yeah...
0:04:59 > 0:05:02Sorry, you're planning your Chef's Table first course
0:05:02 > 0:05:04on a packet of crisps?
0:05:04 > 0:05:07Not the packet of crisps, but the flavour combination.
0:05:07 > 0:05:10It's a dish that I'm going to have fun cooking. I've only done it once,
0:05:10 > 0:05:11and I liked it, it was a very nice dish.
0:05:11 > 0:05:15- Now you're going to do it 23 times. - Exactly. Can't wait.
0:05:15 > 0:05:18I love the sound of it. I love the fun element to it.
0:05:18 > 0:05:21I hope the chefs upstairs are going to love it, too.
0:05:21 > 0:05:22- So do I.- Thank you.- Better get peeling.
0:05:22 > 0:05:24- Off you go.- Cheers.- Crack on.
0:05:26 > 0:05:29Steven's starter uses four different types of onion...
0:05:31 > 0:05:34..cooked in six unique ways.
0:05:36 > 0:05:38So, the first jobs that I've got going on,
0:05:38 > 0:05:41I'm going to get the white onion, the caramelised onion sauce on.
0:05:41 > 0:05:45It's just a mixture of shallots, Italian onions... Oh, my God.
0:05:45 > 0:05:46I'm crying already.
0:05:50 > 0:05:51Oh, who picks an onion dish?
0:05:55 > 0:05:58Steven's dish is inspired by cheese-and-onion crisps.
0:05:58 > 0:05:59How crazy is that?
0:06:01 > 0:06:04Steven is making a caramelised onion sauce.
0:06:04 > 0:06:06He needs a lot of onions for that.
0:06:07 > 0:06:10There is some pickled silverskin onions, and also onion gel,
0:06:10 > 0:06:12and that is only a few of the elements
0:06:12 > 0:06:14that are going on this dish.
0:06:16 > 0:06:20Running through the dish is going to be the oak-smoked cheese curd,
0:06:20 > 0:06:22which I think will really mellow this dish out.
0:06:23 > 0:06:27It's got to be light, the flavour of the oak needs to come through.
0:06:27 > 0:06:30I think it's a great idea and I'm looking forward
0:06:30 > 0:06:31to this dish so much.
0:06:33 > 0:06:37Steven's also making two powders to enhance his dish.
0:06:37 > 0:06:40One created by dehydrating spinach leaves...
0:06:42 > 0:06:47..and another made from burning white onions until crisp and black.
0:06:48 > 0:06:50Like, literally burn them all the way through.
0:06:50 > 0:06:52Ash, yeah.
0:06:52 > 0:06:54This one can't go wrong.
0:06:54 > 0:06:56Well, it could, actually - it could be too bitter.
0:06:58 > 0:07:0322-year-old Louisa works as a senior chef de partie in Birmingham.
0:07:04 > 0:07:07She's pushed herself in every round to make the finals...
0:07:08 > 0:07:12..producing often complex and always creative plates of food.
0:07:14 > 0:07:18Today I'm cooking quite a quirky and different dish today,
0:07:18 > 0:07:20it's not going to be classical.
0:07:20 > 0:07:22She will be responsible for the second course.
0:07:24 > 0:07:27A veal sweetbread dish with Asian flavours.
0:07:28 > 0:07:30It's definitely going to be out there.
0:07:30 > 0:07:32So I'm a bit nervous about what they might think about it.
0:07:37 > 0:07:38What's your dish going to be, Louisa?
0:07:38 > 0:07:40So, I've got lime and coconut sweetbreads.
0:07:40 > 0:07:44I'm going to fry them in a rice flour.
0:07:44 > 0:07:46Are you doing that frying sort of last minute?
0:07:46 > 0:07:47Last-minute frying, yes.
0:07:47 > 0:07:48- For all those chefs?- Yes.
0:07:48 > 0:07:51So I'm going to work my timings out.
0:07:51 > 0:07:53That's going to be the base of the dish.
0:07:53 > 0:07:56And then we've also got a namasu salad,
0:07:56 > 0:07:58which is a Japanese raw salad.
0:07:58 > 0:08:00It's pickled radish and carrot.
0:08:00 > 0:08:03I've got shiitakes and mushroom powder.
0:08:03 > 0:08:07This sounds so out of your comfort zone from a flavour point of view.
0:08:07 > 0:08:10I'm quite confident as a chef that this dish will work,
0:08:10 > 0:08:12the flavours will work together.
0:08:12 > 0:08:14You're one brave cook, Louisa.
0:08:15 > 0:08:17I think even I'm a little bit nervous now.
0:08:23 > 0:08:26We're looking at about three pieces of sweetbread per portion.
0:08:26 > 0:08:27That's a lot of deep frying.
0:08:27 > 0:08:31So Louisa's really going to have to get her timings just right.
0:08:31 > 0:08:34You deep fry them too soon, they are going to go soft,
0:08:34 > 0:08:36you're going to have to keep them warm,
0:08:36 > 0:08:37you don't want them overcooked.
0:08:37 > 0:08:40There's a lot could go wrong with just the sweetbread alone.
0:08:43 > 0:08:45The judges are obviously quite nervous for me,
0:08:45 > 0:08:46and that's quite worrying,
0:08:46 > 0:08:49but I need to just keep my head down, really,
0:08:49 > 0:08:51and just create something really tasty.
0:08:55 > 0:08:5927-year-old Jamie is a sous chef based in London.
0:09:00 > 0:09:03He's made the finals with adventurous plates,
0:09:03 > 0:09:06showcasing flavours from around the world.
0:09:07 > 0:09:09Today he is staying true to his style
0:09:09 > 0:09:11with a main course that will centre
0:09:11 > 0:09:13around duck.
0:09:13 > 0:09:15A lot of pressure on the main course, isn't it?
0:09:15 > 0:09:17It's like, it's the main event of the meal.
0:09:17 > 0:09:20I want to give them something that, yeah, something they remember.
0:09:20 > 0:09:23For the right reasons, not for the wrong reasons.
0:09:26 > 0:09:28Tell us about your main course.
0:09:28 > 0:09:30So, essentially, it's a duck Waldorf.
0:09:30 > 0:09:33You have a spiced roast duck, confit leg fritter.
0:09:33 > 0:09:36The celery element, that's going to be mixed through with a sweet apple,
0:09:36 > 0:09:39sour apple, and raw celeriac, all julienne,
0:09:39 > 0:09:42- sweet and sour grape ketchup.- Right.
0:09:42 > 0:09:44The walnut element is just going to be toasted.
0:09:44 > 0:09:47Sounds great. I like your interpretation of the flavours
0:09:47 > 0:09:48of a Waldorf salad.
0:09:48 > 0:09:51I can see where the sweetness sits in with the duck.
0:09:51 > 0:09:53Is there anything that you're worried about?
0:09:53 > 0:09:55Overcooking the duck, obviously.
0:09:55 > 0:09:57- Yeah, that worries us, too! - Nobody wants to eat overcooked duck.
0:10:02 > 0:10:06Interesting, because I've never had duck with a Waldorf salad-style dish
0:10:06 > 0:10:08before, but I do like his idea.
0:10:09 > 0:10:11He's taking a classical salad and breaking it down
0:10:11 > 0:10:13as key elements for his garnish for his duck.
0:10:15 > 0:10:17Jamie is cooking the ducks on the crown.
0:10:17 > 0:10:19He's got a spice mix that he's rubbing onto it,
0:10:19 > 0:10:20and I love the sound of this.
0:10:21 > 0:10:24And then he's going to remove the breast from the carcass and then
0:10:24 > 0:10:27just finish them in the pan to get the skin lovely and crispy.
0:10:30 > 0:10:33Jamie will be using all of the duck in his dish.
0:10:35 > 0:10:37Braising the legs to create fritters.
0:10:38 > 0:10:42And the carcass and wings will be used to make a sauce.
0:10:43 > 0:10:46It's really important that the sauce is really good sauce,
0:10:46 > 0:10:48but we've got really nice duck carcasses for it.
0:10:48 > 0:10:51So I'm just starting it with a classic mirepoix.
0:10:51 > 0:10:54Then there's going to be loads of port, red wine, red wine vinegar.
0:10:56 > 0:10:58Just really classic, deep, rich sauce.
0:11:04 > 0:11:0921-year-old Craig is a sous chef at a Michelin-starred pub in Berkshire.
0:11:11 > 0:11:13His consistency and all-round strength
0:11:13 > 0:11:15across both sweet and savoury dishes
0:11:15 > 0:11:18won him a place in the finals.
0:11:19 > 0:11:21If there was a day to get something right, it's today,
0:11:21 > 0:11:24and if there is a day not to mess up, it's definitely today, so...
0:11:26 > 0:11:28Craig will be responsible for the dessert.
0:11:30 > 0:11:31I have got a lot of work to do.
0:11:31 > 0:11:33There is a lot going on in this dish.
0:11:33 > 0:11:37My first job, so, I am basically doing a freestanding baked custard.
0:11:37 > 0:11:40The milk and cream mix is coming up to temperature.
0:11:40 > 0:11:43Just lining the moulds here and then I want to get these in the oven,
0:11:43 > 0:11:45baking slowly, then cooling down.
0:11:45 > 0:11:47That's the biggest job for now so far.
0:11:49 > 0:11:51What's your dessert, Craig?
0:11:51 > 0:11:53I am doing caramelised apple, apple crisp.
0:11:53 > 0:11:56I'm doing a smoked apple curd with vanilla,
0:11:56 > 0:11:58sort of baked custard and Calvados ice cream,
0:11:58 > 0:11:59crumb on there, I've got, as well.
0:12:01 > 0:12:03Spiced brioche doughnut, as well.
0:12:03 > 0:12:06- Why apples?- Sprung from the idea of an apple Tatin.
0:12:06 > 0:12:09Sort of caramelised apple and branching it out and doing a lot of
0:12:09 > 0:12:11- techniques with it.- If the creme brulee doesn't work,
0:12:11 > 0:12:13- what are you going to do? - I'm taking them out of the moulds
0:12:13 > 0:12:16within the last half hour. Yeah, if it doesn't work,
0:12:16 > 0:12:18there's nothing I can really do.
0:12:18 > 0:12:19Ooh.
0:12:23 > 0:12:26I personally am a huge fan of apple in dessert.
0:12:29 > 0:12:32I love the different textures that he is using on this dessert.
0:12:33 > 0:12:36Crucial to this dish is making sure
0:12:36 > 0:12:38that that creme brulee is perfect.
0:12:40 > 0:12:43It's got to be nice, beautifully baked,
0:12:43 > 0:12:44it's got to be cooked to perfection,
0:12:44 > 0:12:47light, with a lovely crunchy sugar topping.
0:12:48 > 0:12:52To create the freestanding creme brulees, or baked custards...
0:12:54 > 0:12:58..Craig must cook them at 90 degrees for 30 minutes
0:12:58 > 0:12:59before cooling in the chiller.
0:13:01 > 0:13:03Yeah, I'm really going at it,
0:13:03 > 0:13:06I've thrown every single technique at this plate.
0:13:06 > 0:13:09So, yeah, I'm gunning to impress today.
0:13:09 > 0:13:12That's the main...the main dream.
0:13:18 > 0:13:20One hour of cooking time has gone...
0:13:23 > 0:13:28..and Stephen's burnt white onions can be ground into a fine powder.
0:13:28 > 0:13:31It's, like, really bittersweet, it's quite nice.
0:13:33 > 0:13:35But with five different elements
0:13:35 > 0:13:38from four varieties of onions still to make,
0:13:38 > 0:13:41he has a mountain of prep to get through.
0:13:42 > 0:13:44There is a lot of work here.
0:13:44 > 0:13:45There is a lot of onions to peel,
0:13:45 > 0:13:47but there's also a lot of preparation.
0:13:49 > 0:13:50Sounds easy doing an onion dish,
0:13:50 > 0:13:52but it's full of detail and complexity.
0:13:54 > 0:13:57The base of his dish is a caramelised onion sauce...
0:13:59 > 0:14:04..which is made up of grelot onions, white onions and shallots,
0:14:04 > 0:14:06as well as garlic and thyme.
0:14:08 > 0:14:12He is also making an intensely flavoured onion gel...
0:14:12 > 0:14:13A lot of onions!
0:14:16 > 0:14:19..made from sweating down white onions in whole milk,
0:14:19 > 0:14:21butter and thyme.
0:14:21 > 0:14:22If I colour the onions too much,
0:14:22 > 0:14:24then it's not going to be a white gel.
0:14:24 > 0:14:27It's going to be brown, which is not what I want at all.
0:14:27 > 0:14:28Hopefully we'll get there.
0:14:33 > 0:14:37The fourth onion element is tiny silverskin onions
0:14:37 > 0:14:39that are pickled for two hours
0:14:39 > 0:14:43in a liquor made from Chardonnay vinegar,
0:14:43 > 0:14:48coriander seeds, star anise and pink peppercorns.
0:14:50 > 0:14:51Yeah, it's going all right.
0:14:51 > 0:14:54The gel is on, pickling liquor, caramelised onion sauce.
0:14:54 > 0:14:56Just making it happen, you know?
0:15:00 > 0:15:04On the second course, Louisa's sweetbreads are prepped
0:15:04 > 0:15:08and marinating in coconut, lime and ginger,
0:15:08 > 0:15:09ready to be cooked in the water bath.
0:15:11 > 0:15:15These big ones, they're going to go in for about an hour and a half.
0:15:17 > 0:15:19Once they are in, big job ticked off.
0:15:19 > 0:15:21Once they come out then they need to be portioned,
0:15:21 > 0:15:26they need to be seasoned again, so there's still quite a lot to do.
0:15:32 > 0:15:37Accompanying her sweetbreads is a Japanese namasu salad,
0:15:37 > 0:15:40made with carrots and mooli - an Asian radish.
0:15:42 > 0:15:45Using a basic pickle liquor,
0:15:45 > 0:15:48and I'm also adding kombu in there to add an umami,
0:15:48 > 0:15:50so it's going to be a little bit seaweedy,
0:15:50 > 0:15:52and it's got a lot of flavour to it,
0:15:52 > 0:15:54but I've got to make sure that I put it on now so that I can get
0:15:54 > 0:15:56maximum flavour into the vegetables.
0:15:58 > 0:16:00There are some very strong flavours here.
0:16:00 > 0:16:05I want to be able to taste the heart of this dish, the sweetbread.
0:16:07 > 0:16:09I hope that it doesn't get lost in everything that Louisa's putting
0:16:09 > 0:16:11on the plate of food.
0:16:12 > 0:16:14Over on the main course,
0:16:14 > 0:16:17Jamie's spiced duck breasts have been roasting on the crown
0:16:17 > 0:16:19for 20 minutes.
0:16:21 > 0:16:23Jamie's feeling the pressure of making the main course,
0:16:23 > 0:16:26and rightly so. It has got to be perfect in every way.
0:16:28 > 0:16:30The garnish for this sounds really interesting and it's all about
0:16:30 > 0:16:32flavours of a Waldorf salad.
0:16:32 > 0:16:35It's got the celery, grapes - apple, as well.
0:16:37 > 0:16:40The grape element of his Waldorf garnish
0:16:40 > 0:16:42Jamie is turning into a ketchup.
0:16:43 > 0:16:46It's been quite playful, taking something that everybody recognises,
0:16:46 > 0:16:49Waldorf salad, quite out of date, out of fashion,
0:16:49 > 0:16:50this is my take on it.
0:16:52 > 0:16:56They are boiled down in a sugar and vinegar gastrique until a sticky jam
0:16:56 > 0:16:58consistency is formed.
0:17:01 > 0:17:03Sweet and sour is what really goes with the duck,
0:17:03 > 0:17:07just a good way to use grapes from the Waldorf,
0:17:07 > 0:17:09just in a different way.
0:17:11 > 0:17:15Chefs, you've had two hours and 15 minutes already.
0:17:17 > 0:17:21On dessert, Craig's all-important freestanding creme brulees
0:17:21 > 0:17:22have been baked.
0:17:22 > 0:17:25They now need to cool in the blast chiller.
0:17:26 > 0:17:28But he has to be careful they don't freeze.
0:17:30 > 0:17:33To accompany his creme brulees,
0:17:33 > 0:17:35he is making brioche spiced doughnuts.
0:17:35 > 0:17:38I just wanted a little bit more substance to the dish.
0:17:38 > 0:17:40I wanted to get a little bit of spice there, as well,
0:17:40 > 0:17:43so spicy doughnuts, sort of cinnamon, sugar, that sort of thing.
0:17:45 > 0:17:46All sort of tie it in together.
0:17:48 > 0:17:53The doughnuts will be served on a base of smoked Bramley apple curd
0:17:53 > 0:17:54that's been caramelising in the oven.
0:17:57 > 0:17:59What happened there?
0:17:59 > 0:18:00- That's how I wanted it.- Oh, right.
0:18:00 > 0:18:02It looks like they're burned,
0:18:02 > 0:18:04but I really want a dark caramelisation to them.
0:18:05 > 0:18:08It's going to sort of tie in with the smokiness, as well.
0:18:08 > 0:18:09Otherwise it's going to be really sweet,
0:18:09 > 0:18:13but I just want to add another dimension towards the apple.
0:18:13 > 0:18:16- Right, right, right. - It's dark, it's roasted,
0:18:16 > 0:18:19it's got that slightly charred flavour to it.
0:18:19 > 0:18:20OK.
0:18:25 > 0:18:28Loving the sounds of the smoked and baked apple curd.
0:18:28 > 0:18:31A lot of technique on show here for Craig.
0:18:33 > 0:18:37He's going to smoke it while it's still warm, using it a smoke gun
0:18:37 > 0:18:38while it's in the machine.
0:18:38 > 0:18:41It's interesting. I've never known a curd being smoked that way before.
0:18:41 > 0:18:44I quite like the sound of it, it's different and I just hope that the
0:18:44 > 0:18:45smoky flavour does come through.
0:18:48 > 0:18:50Keep on adding it slowly, obviously,
0:18:50 > 0:18:52until I'm all right with the balance of the smoke.
0:18:55 > 0:18:57Guys, you've got two hours for service.
0:18:57 > 0:18:59- Chef.- Steven, are you going to be ready?
0:18:59 > 0:19:00- Yes, Chef.- Good.
0:19:04 > 0:19:07Steven is now focusing on making the other key element
0:19:07 > 0:19:09to his cheese-and-onion-inspired dish.
0:19:11 > 0:19:13The oak-smoked cheese curd.
0:19:13 > 0:19:15Going to bring the whole dish together, really.
0:19:15 > 0:19:17So hopefully it's going to work.
0:19:17 > 0:19:22First the cheese is cooked and mixed with double cream and eggs
0:19:22 > 0:19:23until thick and smooth.
0:19:24 > 0:19:27Sometimes when you put a cheese with a starter,
0:19:27 > 0:19:30it can be a little bit off-putting because it's sort of the flavour
0:19:30 > 0:19:32that you want at the end of a meal.
0:19:32 > 0:19:36But when it's in the right hands it works beautifully well.
0:19:36 > 0:19:39It sounds good, but he's also got to get it right.
0:19:39 > 0:19:43The curd is then left to cool, ready for piping during service.
0:19:44 > 0:19:46Yeah, it's really nice, it's perfect.
0:19:52 > 0:19:57Louisa's lime-and-coconut-infused sweetbreads have been cooking for
0:19:57 > 0:19:58two hours.
0:19:59 > 0:20:02As she'll be serving three portions per dish,
0:20:02 > 0:20:05she must chop them into 66 pieces.
0:20:05 > 0:20:08It's not very pleasant-looking at the moment,
0:20:08 > 0:20:12but once it's fried and it's been seasoned and it's on the plate it's
0:20:12 > 0:20:13going to look lovely.
0:20:13 > 0:20:16To make sure the Asian flavours come through,
0:20:16 > 0:20:20the sweetbreads are marinated for a second time in lime juice,
0:20:20 > 0:20:23zest and coconut milk,
0:20:23 > 0:20:25before frying.
0:20:25 > 0:20:27Steven, am I good to turn the fryers up to 180?
0:20:27 > 0:20:30Not really, I'm going to be going into them in about half an hour.
0:20:30 > 0:20:34I've got this one. I had this one on 160.
0:20:34 > 0:20:36- I'll turn that one up. - That's fine.- Thank you.
0:20:36 > 0:20:39It's an hour and a half now until service and
0:20:39 > 0:20:43it's getting pretty busy in this kitchen.
0:20:43 > 0:20:46They're pushing themselves right to the wire, which is what we want.
0:20:48 > 0:20:50Back on the main course,
0:20:50 > 0:20:55Jamie is focusing on the celeriac elements of his dish -
0:20:55 > 0:20:56the fondant
0:20:56 > 0:20:58and the puree.
0:21:03 > 0:21:06But he still has to create the duck fritters,
0:21:06 > 0:21:08using the braised-down duck leg.
0:21:09 > 0:21:12It's still warm when I'm picking it, so there is a lot of steam coming
0:21:12 > 0:21:15off, so I need to work as quickly as possible to not dry the meat out.
0:21:16 > 0:21:22He must work fast to portion them into 23 identical cylinders,
0:21:22 > 0:21:24ready to be breadcrumbed during service.
0:21:26 > 0:21:29My ducks are cooked, which I am quite pleased with,
0:21:29 > 0:21:30my sauce is ready.
0:21:30 > 0:21:33I have just got a lot to do myself and help the other guys in service
0:21:33 > 0:21:36as well. I don't want to be stood here still prepping while they are
0:21:36 > 0:21:38running around doing their own service.
0:21:40 > 0:21:42Next stage is caramelised apple, poached down.
0:21:42 > 0:21:45It's a special Japanese mandolin.
0:21:45 > 0:21:47It's basically going to give me a sheet of apple,
0:21:47 > 0:21:50which is going to roll up into a circular disc.
0:21:50 > 0:21:53I'm probably going to have to do about 30 of these in total.
0:21:56 > 0:21:58So, what are you doing with those, baking them?
0:21:58 > 0:22:00These are going to be the caramelised poached apples.
0:22:00 > 0:22:03- One each?- One each, yeah, I'm going to trim them down
0:22:03 > 0:22:04so there's no skin.
0:22:04 > 0:22:06- That's going to take a while, that, isn't it?- Yeah.
0:22:06 > 0:22:10So this is like that tart Tatin flavour you were talking about,
0:22:10 > 0:22:12that baked apple, rich caramelisation?
0:22:12 > 0:22:15- Yeah.- It sounds like you've got a lot of work to do.
0:22:19 > 0:22:22It's different visually and it's going to give a different texture,
0:22:22 > 0:22:24because you have got lots of thin layers,
0:22:24 > 0:22:27it's going to be a lot softer on the plate rather than a chunk of
0:22:27 > 0:22:28poached apple.
0:22:31 > 0:22:33One down, just another 30 to go now.
0:22:34 > 0:22:38With all of his focus on the apple rings,
0:22:38 > 0:22:41he's forgotten about his creme brulees in the chiller.
0:22:42 > 0:22:43And is your brulees done yet, by the way?
0:22:47 > 0:22:49Thanks, Chef.
0:22:51 > 0:22:52Are they all right?
0:22:52 > 0:22:54- Yeah, they are OK, Chef. - Craig, you owe me one.
0:22:54 > 0:22:55I'll buy you a beer.
0:22:57 > 0:23:00Craig has got a lot of work to do.
0:23:00 > 0:23:02I just saved his creme brulees from freezing.
0:23:02 > 0:23:04You know, with the creme brulee, once they get too cold, then they
0:23:04 > 0:23:06become hard and that's it.
0:23:15 > 0:23:18The pressure is on. When our guests arrive,
0:23:18 > 0:23:20you feel the tension in this kitchen.
0:23:22 > 0:23:24I'm looking forward to it, it's exciting,
0:23:24 > 0:23:26but it's a little bit scary at the same time.
0:23:32 > 0:23:35Outside, tonight's special guests are arriving.
0:23:37 > 0:23:40These greats are at the top of their profession.
0:23:43 > 0:23:45I know what it's like just to have one or two chefs coming to my
0:23:45 > 0:23:49restaurant and the pressure that we put ourselves under.
0:23:49 > 0:23:53I know for them downstairs it will be a living hell at the moment.
0:23:56 > 0:23:58I think they're under a lot of pressure,
0:23:58 > 0:24:00you can see the talent that is in the room tonight.
0:24:00 > 0:24:04I'm just really excited to see how they use the produce and what they
0:24:04 > 0:24:05come up with for the evening.
0:24:11 > 0:24:13We cooked with Louisa and Craig.
0:24:13 > 0:24:16They slotted into my team beautifully and I think, I hope they do well.
0:24:22 > 0:24:25I'm going to look very closely with
0:24:25 > 0:24:27my eagle eyes on the pastry course tonight.
0:24:27 > 0:24:32It has to be precise, it has to be wow, it has to be so tasty.
0:24:34 > 0:24:39Joining them are some of the rising stars of today's culinary world.
0:24:39 > 0:24:43You've got to show some originality and show some creativity
0:24:43 > 0:24:44and some personality.
0:24:44 > 0:24:46If they put up something that we haven't seen before,
0:24:46 > 0:24:48then everyone's going to be very impressed.
0:24:48 > 0:24:51I'm really excited, yeah. First time here.
0:24:51 > 0:24:53I can't wait to see what the finalists are going to be cooking.
0:24:53 > 0:24:55Yeah.
0:24:55 > 0:24:58They're going to have sweaty palms and you put yourself
0:24:58 > 0:25:00under so much pressure doing a competition,
0:25:00 > 0:25:02it brings the best out of you.
0:25:02 > 0:25:05I really hope that it does that for the guys, and good luck to them.
0:25:08 > 0:25:10Chefs, you've got just one hour left.
0:25:10 > 0:25:12- Steven, are you going to be ready? - Oh, yes, Chef.
0:25:15 > 0:25:17With service fast approaching...
0:25:18 > 0:25:21..Steven still has two onion elements to complete -
0:25:22 > 0:25:25..the yeast-glazed grelots...
0:25:25 > 0:25:27I just need to char them on one side now and then they're ready to be
0:25:27 > 0:25:31glazed. Got a lot to do, I have got a lot to do.
0:25:34 > 0:25:37Steven doesn't look anywhere near ready yet.
0:25:37 > 0:25:39Final bit. This is the hardest bit.
0:25:39 > 0:25:41He's running around a lot.
0:25:42 > 0:25:4430 minutes to go and he's still slicing onions.
0:25:46 > 0:25:51..he also still needs to make his crispy shallots and parsnips.
0:25:51 > 0:25:52I need to pick up the pace.
0:25:52 > 0:25:53It is coming up fast.
0:25:57 > 0:26:00Louisa is also feeling the pressure.
0:26:02 > 0:26:05Unfortunately, the cashews stuck to the J-Cloth
0:26:05 > 0:26:07and they've got fluff on them.
0:26:07 > 0:26:10I'm going to do them again. I want them to be absolutely perfect for
0:26:10 > 0:26:13our guests. They can't have any kind of, like, fluff on them.
0:26:13 > 0:26:15Yeah. I fluffed that one up!
0:26:16 > 0:26:20Whilst she soaks more cashew nuts in lime-and-sugar water...
0:26:21 > 0:26:24..she also has to test her sweetbreads
0:26:24 > 0:26:27to make sure the seasoning and the texture is spot-on.
0:26:30 > 0:26:31Does need a bit more seasoning.
0:26:31 > 0:26:34I just want to make sure it's perfect, to be honest with you.
0:26:36 > 0:26:37- How you feeling?- A bit nervous.
0:26:37 > 0:26:40I've got a couple more jobs to do.
0:26:40 > 0:26:41So do I.
0:26:42 > 0:26:47Jamie's in the final stage of making his grape ketchup.
0:26:47 > 0:26:50Having reduced the grapes down, he must now thicken them
0:26:50 > 0:26:53using agar-agar, a thickening agent.
0:26:59 > 0:27:03On pastry, Craig is also running behind,
0:27:03 > 0:27:07finishing his poached apple rings, caramelising them in sugar.
0:27:07 > 0:27:10I just want to make sure they get all cooked in time.
0:27:14 > 0:27:18I'd have loved to have this done and cooling down almost right now.
0:27:18 > 0:27:21I'm not going to lie, I'm up against it.
0:27:21 > 0:27:22It's getting busy in here.
0:27:22 > 0:27:24Our chefs are starting to pick up the pace, which is good to see.
0:27:36 > 0:27:38Service is now under way.
0:27:42 > 0:27:45And Steven's starter has to go out at six o'clock.
0:27:46 > 0:27:49Right, Steven, keep an eye on that there,
0:27:49 > 0:27:51- yeah?- Yes. - Six o'clock on that clock.
0:27:52 > 0:27:54What have you got left to do?
0:27:54 > 0:27:56Literally, just char these grelot onions,
0:27:56 > 0:27:58that's it. And then we're ready to start plating.
0:28:05 > 0:28:08I love onions, but I think they respond really well to different
0:28:08 > 0:28:11types of cooking. They haven't got anything to hide behind there.
0:28:11 > 0:28:14This person's gone just for onions, which I think is a really brave
0:28:14 > 0:28:17move, so I'm interested in what they're going to do with that.
0:28:20 > 0:28:23The oak-smoked cheese curd is going to work wonderfully with onions
0:28:23 > 0:28:25anyway. Really good contrast.
0:28:26 > 0:28:28Really intriguing, I'm looking forward to seeing that.
0:28:33 > 0:28:36- Right, you've got one minute left. - Chef.
0:28:39 > 0:28:42Right, you two, six o'clock, let's start sending some food.
0:28:42 > 0:28:44- Chef.- Yes, Chef.
0:28:44 > 0:28:45The plates are ready to go.
0:28:54 > 0:28:58Steven, this has taken you six minutes to dress five plates.
0:28:58 > 0:29:00Do you need someone else, do you need Craig?
0:29:00 > 0:29:03Um, yeah, I'll take Craig, then, yeah, please.
0:29:03 > 0:29:04Craig, are you able to help here?
0:29:04 > 0:29:06Chef, yes.
0:29:06 > 0:29:09OK, go with the green powder straight down the line.
0:29:16 > 0:29:18Service.
0:29:23 > 0:29:25- Where's your big smile gone? - STEVEN LAUGHS
0:29:25 > 0:29:27There we go!
0:29:32 > 0:29:34Come on, Craig, Steven, let's keep it going, come on.
0:29:34 > 0:29:36Come on, come on, come on.
0:29:39 > 0:29:41OK, six plates ready to go.
0:29:44 > 0:29:48- OK, last table now, Steven. - Chef.- On the home stretch.
0:29:54 > 0:29:57- Nearly there?- Chef.
0:30:01 > 0:30:02Steven, pass them forward.
0:30:04 > 0:30:06Service.
0:30:10 > 0:30:11Cheers, boys.
0:30:12 > 0:30:14You're smiling again.
0:30:16 > 0:30:17That was hard.
0:30:23 > 0:30:25It was a bit of a struggle to get there.
0:30:25 > 0:30:27I could have done with a bit more time.
0:30:27 > 0:30:28I'm happy overall, I'm happy.
0:30:33 > 0:30:38Steven's starter, inspired by his love of cheese-and-onion crisps,
0:30:38 > 0:30:40is pickled silverskin onions...
0:30:42 > 0:30:45..yeast-glazed grelots, a white onion gel...
0:30:47 > 0:30:50..burnt onion powder, spinach powder,
0:30:50 > 0:30:54smoked-oak cheese curd, baby leek,
0:30:54 > 0:30:57crispy shallots and parsnips,
0:30:57 > 0:31:00finished with a caramelised onion sauce.
0:31:01 > 0:31:02I think it looks great.
0:31:02 > 0:31:03It's really what I wanted it to be.
0:31:05 > 0:31:08First impressions - fantastic, and it smells great.
0:31:08 > 0:31:10Yeah.
0:31:10 > 0:31:12It does definitely
0:31:12 > 0:31:14smell appetising and it looks beautiful,
0:31:14 > 0:31:15so looking forward to it.
0:31:20 > 0:31:25Particularly like the smoked curd and how that worked well with
0:31:25 > 0:31:26the onions.
0:31:26 > 0:31:29A really, really good start to the meal.
0:31:29 > 0:31:32- Really enjoyed it.- It was a good balance of flavours there.
0:31:32 > 0:31:34The smoked curd worked really well.
0:31:34 > 0:31:37It helped cut through the richness there from the sauce.
0:31:37 > 0:31:38Very good.
0:31:39 > 0:31:42The little pickled elements on there really sort of helped to balance out
0:31:42 > 0:31:44the richness of the curd.
0:31:44 > 0:31:45The parsnip gave a nice texture.
0:31:45 > 0:31:47Very nice, light start to the meal.
0:31:47 > 0:31:51It was miles away from my imagination, to be honest.
0:31:51 > 0:31:53The onion jus, I absolutely loved it,
0:31:53 > 0:31:56I thought that brought everything together.
0:31:56 > 0:31:59When you first look at it, it seems really quite simple.
0:32:00 > 0:32:01But everything worked really well
0:32:01 > 0:32:04together and I think the winner was the smoked curd.
0:32:06 > 0:32:09Bittersweet flavour to it, worked very well with the dish.
0:32:09 > 0:32:11Fantastic.
0:32:11 > 0:32:13I thought that was lovely. Really modern, really light,
0:32:13 > 0:32:15there's lots of flavour.
0:32:15 > 0:32:16Love that smoked curd.
0:32:16 > 0:32:18I'm really pleased for the chef who made this.
0:32:21 > 0:32:23What we have here is delicious.
0:32:23 > 0:32:27More of it was needed to sort of bring this dish together.
0:32:27 > 0:32:30It's a lovely idea, it's great combinations -
0:32:30 > 0:32:33onion, smoked cheese, yes, it works.
0:32:40 > 0:32:41Big moment. Huge moment.
0:32:41 > 0:32:43It's crazy! I don't know what to say, like.
0:32:43 > 0:32:46What am I going to say when I walk in there and they ask me a question?
0:32:52 > 0:32:53Come on.
0:33:16 > 0:33:17- Hi, Steven.- Hi.
0:33:17 > 0:33:20You've cooked really well, I have to say that.
0:33:20 > 0:33:22As an Indian, I thought I knew my onions.
0:33:23 > 0:33:26But now it needs to be rewritten how onions should be treated.
0:33:26 > 0:33:29You have done an incredible job, to be honest.
0:33:29 > 0:33:30Thank you. What a treat.
0:33:32 > 0:33:37Well done. I know how you must have felt getting that first course up.
0:33:37 > 0:33:38You can see from our plates, as well,
0:33:38 > 0:33:40it was an absolute master stroke.
0:33:40 > 0:33:42You've definitely done the job.
0:33:42 > 0:33:43Well done.
0:33:43 > 0:33:45Steven, great bit of cooking.
0:33:45 > 0:33:49Taking some very simple ingredients and creating a beautiful dish.
0:33:49 > 0:33:51I think we all thought it was fabulous.
0:33:51 > 0:33:54- Brilliant.- Thank you very much. Thank you for eating my food,
0:33:54 > 0:33:55I feel blessed to be here.
0:33:55 > 0:33:59You're people that I've grown up watching,
0:33:59 > 0:34:01taking your recipes from your books.
0:34:01 > 0:34:04Yeah, it means a lot to me, and I'm glad that you all enjoyed my food.
0:34:04 > 0:34:05So thank you very much.
0:34:25 > 0:34:30Oh, wow. The chefs that are in there, crazy, like.
0:34:30 > 0:34:32And they've just given me that feedback.
0:34:33 > 0:34:35Mind blown.
0:34:37 > 0:34:38Oh, my God.
0:34:40 > 0:34:42All attention is now on Louisa.
0:34:44 > 0:34:47Her final job before service is to deep-fry
0:34:47 > 0:34:50her lime-and-coconut-infused sweetbreads.
0:34:55 > 0:34:57Are you going to be able to help me for, like, a little bit?
0:34:57 > 0:35:00- Not plate up.- Yeah, of course. - Thank you.
0:35:00 > 0:35:03So you've five minutes, Louisa. Are you going to start dressing now?
0:35:03 > 0:35:06- Yes, Chef.- Everyone knows what they're doing?- Yes, Chef.
0:35:11 > 0:35:13Thank you, Jamie.
0:35:16 > 0:35:18I'm a big fan of the veal sweetbread.
0:35:18 > 0:35:20If they cook it right, it's got to be crispy,
0:35:20 > 0:35:23it's got to be soft in the centre, it's got to be seasoned well.
0:35:24 > 0:35:27I love sweetbreads, it's one of my favourite
0:35:27 > 0:35:31things to eat. Whether it works with Asian flavours, who knows?
0:35:34 > 0:35:36- You happy?- Yeah, happy.
0:35:36 > 0:35:37- Good to go?- Everything's on.
0:35:37 > 0:35:40- We're good.- Everything's on, you sure? You double-checked?
0:35:40 > 0:35:41Yeah, thank you very much.
0:35:51 > 0:35:53First table's gone, Louisa, let's keep this momentum going.
0:35:53 > 0:35:55- Yes, Chef.- Plates look fabulous.
0:35:55 > 0:35:57- And bang on time.- Yes, Chef.
0:35:57 > 0:35:58- Go on, you.- Thank you.
0:36:02 > 0:36:04Do you want the last ones straight in, Louisa?
0:36:04 > 0:36:05- Not just yet, Chef.- Oui.
0:36:05 > 0:36:07- In about two minutes, please.- Oui.
0:36:10 > 0:36:12Right, let's go, come on.
0:36:16 > 0:36:19- Right, Louisa, you're halfway. - Yeah.- How you feeling?
0:36:19 > 0:36:20- Feeling OK.- Good.
0:36:20 > 0:36:21- Happy?- Yeah, getting there.
0:36:21 > 0:36:22Good.
0:36:28 > 0:36:29Service, please.
0:36:33 > 0:36:34- Right, last table.- Yep.
0:36:37 > 0:36:38Final push, guys.
0:36:38 > 0:36:41- Come on, Louisa.- Yep.- Looking good. Yeah?- Yep.
0:36:47 > 0:36:48Service, please.
0:36:51 > 0:36:52Nice one. Smashed it.
0:36:54 > 0:36:56Hopefully they like it.
0:36:56 > 0:36:58Looks good, though. Well done, good service, smooth.
0:36:58 > 0:36:59Thank you.
0:37:05 > 0:37:08I'm proud with what I've created today.
0:37:08 > 0:37:10I'm quite happy with the flavours on the plate.
0:37:11 > 0:37:13And I just hope that they like it, as well.
0:37:20 > 0:37:23Louisa has made crispy veal sweetbreads
0:37:23 > 0:37:25infused with lime and coconut...
0:37:27 > 0:37:30..served with a Japanese namasu salad,
0:37:30 > 0:37:32carrot and ginger puree,
0:37:32 > 0:37:34crispy cashew nuts...
0:37:35 > 0:37:41..shiitake mushrooms and powder, candied lime, shiso cress,
0:37:41 > 0:37:43and a Thai basil oil.
0:37:44 > 0:37:47Presentation looks nice, it looks appetising.
0:37:47 > 0:37:49The sweetbreads don't look too big.
0:37:49 > 0:37:53It does smell fantastic and I'm just excited to try.
0:38:00 > 0:38:02Considering how many pieces of sweetbreads
0:38:02 > 0:38:03and they're all cooked really,
0:38:03 > 0:38:06really well. That takes a lot of skill.
0:38:07 > 0:38:11Coating on the frying of the sweetbread has given some textural
0:38:11 > 0:38:14difference. So it's soft inside, crispy on the outside.
0:38:14 > 0:38:18The daikon and carrot salad, that was quite nice, nice acidity.
0:38:18 > 0:38:21To be honest, if that was a fried sweetbread on top of that salad with
0:38:21 > 0:38:23just a nice sauce, that would have been a brilliant dish.
0:38:25 > 0:38:26Quite like the sweetbreads
0:38:26 > 0:38:28and there's an overwhelming Asian flavour going on,
0:38:28 > 0:38:32but there's a confusion with too many flavours
0:38:32 > 0:38:35which sort of kicks it a little bit sideways.
0:38:35 > 0:38:38Carrot and ginger puree, that worked, that was nice.
0:38:38 > 0:38:41Just needed more of it and take some of the other elements away.
0:38:43 > 0:38:46The sweetbreads were delicious and actually I didn't find it too
0:38:46 > 0:38:48unbalanced, I ate it up and quite enjoyed it.
0:38:48 > 0:38:50I thought it was really tasty,
0:38:50 > 0:38:53but the dish could have been brilliant if it was maybe pared back
0:38:53 > 0:38:56- slightly.- I definitely get the ginger and the carrot puree,
0:38:56 > 0:38:57got the pickles from the salad.
0:38:57 > 0:39:00But I can't really taste the Thai basil.
0:39:00 > 0:39:02There's three little pieces of shiso cress.
0:39:02 > 0:39:03They're totally lost.
0:39:04 > 0:39:06It's just like tumble dryer,
0:39:06 > 0:39:08everything is just tumble dry in my head.
0:39:08 > 0:39:10I'm just confused. I'm still confused what I'm eating.
0:39:10 > 0:39:12As you can see, I did not finish the plate.
0:39:12 > 0:39:14So, a little bit disappointed.
0:39:14 > 0:39:16I'm sorry.
0:39:21 > 0:39:24She's a chef who's always brought lots on her plate,
0:39:24 > 0:39:27and when she gets that balance right, it's spot-on.
0:39:27 > 0:39:31For me, it's not as balanced as I know Louisa is able to achieve.
0:39:31 > 0:39:34I like the idea, but this dish was missing a really good flavour,
0:39:34 > 0:39:35a good sauce.
0:39:40 > 0:39:42I'm just really hoping that I'll get good feedback.
0:39:43 > 0:39:45Really hoping.
0:39:56 > 0:39:59Congratulations. I would hate to have to cook for all of these guys
0:39:59 > 0:40:01here tonight. Well done.
0:40:01 > 0:40:03It's a huge achievement.
0:40:03 > 0:40:05I really enjoyed it. I thought there was an incredible freshness.
0:40:05 > 0:40:07When you look at the menu,
0:40:07 > 0:40:09I think it was the one that, around the table, everyone thought,
0:40:09 > 0:40:11there's going to be a lot of ingredients on there,
0:40:11 > 0:40:14not sure if it's going to work. And I think that took a lot of guts.
0:40:14 > 0:40:16The shiso and the basil oil,
0:40:16 > 0:40:19they didn't take away from it but they didn't add anything to it.
0:40:19 > 0:40:21But that's the only criticism I can give.
0:40:21 > 0:40:23I enjoyed it, well done.
0:40:23 > 0:40:26- Thank you very much.- Sweetbread can be very, very difficult.
0:40:26 > 0:40:27They have to be cooked perfectly.
0:40:27 > 0:40:30You did that, you've achieved that, well done.
0:40:30 > 0:40:31Nicely seasoned, perfectly cooked.
0:40:31 > 0:40:34It's just missing a little bit of coming together.
0:40:34 > 0:40:36It was a little bit confused, I think.
0:40:36 > 0:40:37But really well done.
0:40:38 > 0:40:43I took a really big risk today doing something very out there and all
0:40:43 > 0:40:44feedback is good feedback,
0:40:44 > 0:40:47so definitely going to take that away with me and I'm still learning.
0:40:47 > 0:40:49So thank you very much.
0:40:49 > 0:40:50I'm glad you enjoyed it.
0:41:08 > 0:41:12Bit overwhelming, really, being in a room with that many great chefs.
0:41:12 > 0:41:16I already knew that the dish was a risk and I totally agree with them.
0:41:16 > 0:41:20There's room for improvement, which is good.
0:41:20 > 0:41:23I should not be perfect at 22 years old.
0:41:23 > 0:41:28I should be learning and I should be getting to be good, you know?
0:41:28 > 0:41:30So I'm really happy with the feedback.
0:41:37 > 0:41:39You've got about 20 minutes before the main course is due.
0:41:39 > 0:41:41You've set yourself up, you're ready?
0:41:41 > 0:41:43Yeah. I just need to re-seal the duck,
0:41:43 > 0:41:46which I'm going to do at five past, and let it rest before I carve it.
0:41:46 > 0:41:48- Good luck. You've got a lot to do, I'll leave you to it.- Thank you.
0:41:51 > 0:41:52Before service,
0:41:52 > 0:41:56Jamie must perfectly crisp the skin on all 22 portions
0:41:56 > 0:41:57of the spiced duck breast.
0:41:59 > 0:42:02Spiced duck with walnut, apple, grape, celery and celeriac.
0:42:02 > 0:42:04I think everyone's going to like that.
0:42:04 > 0:42:05I'm sure if the duck's cooked nicely,
0:42:05 > 0:42:07it's going to be a nice dish.
0:42:09 > 0:42:11- Want to get those fritters on for me?- Yeah, on now?- Yeah.
0:42:13 > 0:42:17With the clock ticking, Steven helps to finish off the cooking of Jamie's
0:42:17 > 0:42:18duck-leg fritters.
0:42:19 > 0:42:22I've heard from the dining room, they're ready to go.
0:42:22 > 0:42:24- Yes, Chef.- Chef.
0:42:29 > 0:42:32Very classic, spiced duck, walnut, apple, grape, celery and celeriac.
0:42:32 > 0:42:36Yeah, I mean, it's got Waldorf salad written all over the tin.
0:42:36 > 0:42:37I'm sure it won't come out like that.
0:42:38 > 0:42:43I can see that working and I can see me enjoying that.
0:42:43 > 0:42:46At this moment in time, I'm really looking forward to that.
0:42:50 > 0:42:52- Are you happy with the cooking of the duck?- Very happy, Chef.
0:42:52 > 0:42:55Right, let's keep this going.
0:42:55 > 0:42:58We need to maybe just step it up and speed a little bit.
0:42:58 > 0:42:59Yes, Chef.
0:43:07 > 0:43:09Service, please.
0:43:14 > 0:43:16Right. One table down, Jamie, three to go.
0:43:16 > 0:43:17Yes, Chef.
0:43:25 > 0:43:26Service, please.
0:43:33 > 0:43:36Let's keep this going. Are you happy?
0:43:36 > 0:43:37Yes, Chef, very happy.
0:43:43 > 0:43:44Right, last table, let's go.
0:43:44 > 0:43:45Come on, come on.
0:43:47 > 0:43:48Looking good.
0:43:52 > 0:43:53Service, please.
0:43:59 > 0:44:01- Cheers.- Mate.
0:44:03 > 0:44:05That was really intense.
0:44:06 > 0:44:07Really intense. A lot of good fun, though.
0:44:10 > 0:44:12I'm happy with the execution of the dish.
0:44:12 > 0:44:14I just hope the chefs upstairs understand it
0:44:14 > 0:44:15and like it as much as I do.
0:44:19 > 0:44:23Jamie's dish is roasted duck breast spiced in coriander,
0:44:23 > 0:44:26star anise and allspice...
0:44:27 > 0:44:33..served with a duck sauce, a duck-leg fritter, celeriac puree,
0:44:33 > 0:44:36roasted walnuts, grape ketchup...
0:44:38 > 0:44:40..pickled celery, apple and radish slaw...
0:44:42 > 0:44:45..celeriac fondant and lovage oil.
0:44:47 > 0:44:49Yeah, I love it. It looks amazing.
0:44:50 > 0:44:53Smells incredible. You can get all the spices.
0:44:53 > 0:44:55Yeah, I'm really excited to try this.
0:45:02 > 0:45:04I am really enjoying this dish.
0:45:04 > 0:45:06Whoever has cooked this has kind of done a clever play
0:45:06 > 0:45:07on Waldorf salad.
0:45:07 > 0:45:10It has worked perfectly well for this dish.
0:45:10 > 0:45:14- Very tasty.- The apple celeriac, it's light, it's fresh, it's clean,
0:45:14 > 0:45:17it's tasty. Classic combinations and it is classic for a reason -
0:45:17 > 0:45:18they work.
0:45:18 > 0:45:20Duck breast is cooked lovely, it's got nice pink there,
0:45:20 > 0:45:23and the spice has come through nicely.
0:45:23 > 0:45:25Really nice dish.
0:45:25 > 0:45:28Brilliant flavours. Everything is really, really well done.
0:45:28 > 0:45:31I can tell that whoever has cooked this is tasting everything.
0:45:31 > 0:45:33It is just so tasty.
0:45:34 > 0:45:38The duck is so delicious, the spices just come through.
0:45:38 > 0:45:39Not overpowering.
0:45:39 > 0:45:42You know what? I really enjoyed this dish.
0:45:42 > 0:45:43The grape puree.
0:45:43 > 0:45:45That gives a bit of fruitiness there.
0:45:45 > 0:45:47And I love my duck cooked really pink like this, so...
0:45:47 > 0:45:49Really lovely, really lovely.
0:45:51 > 0:45:54I like the textures, I like the fresh salad on the top,
0:45:54 > 0:45:57and then the cooked celeriac underneath.
0:45:57 > 0:45:59All in all, it's a fantastic dish.
0:45:59 > 0:46:03Cooking, flavour, execution, seasoning, they've nailed it.
0:46:03 > 0:46:05They really have nailed it.
0:46:10 > 0:46:13The Waldorf salad idea is a really nice idea.
0:46:13 > 0:46:15It brings a lovely freshness to this dish,
0:46:15 > 0:46:17and it works really well with the duck.
0:46:17 > 0:46:19I love the sauce that goes with it,
0:46:19 > 0:46:22and the spice and the aromas that's coming off the plate is lovely.
0:46:22 > 0:46:24I am very pleased with this dish.
0:46:24 > 0:46:25I am really pleased for Jamie.
0:46:42 > 0:46:45That was a brilliant, brilliant dish.
0:46:45 > 0:46:47You showed restraint. Not too many ingredients on the plate,
0:46:47 > 0:46:50and everything was there for a reason.
0:46:50 > 0:46:52Brilliant. You should be super proud.
0:46:52 > 0:46:53Fantastic cooking.
0:46:55 > 0:46:57It was unanimous. It was a fantastic dish.
0:46:58 > 0:47:00I loved the combination of the Waldorf salad thing
0:47:00 > 0:47:02that you had going on there,
0:47:02 > 0:47:03I thought that was very clever.
0:47:03 > 0:47:06Combination of flavours and textures, I think you nailed it.
0:47:06 > 0:47:09I thought it was fantastic. Well done.
0:47:11 > 0:47:14Such a tall order to do a main course for anybody.
0:47:14 > 0:47:17I can understand from your whole dish that you understand food,
0:47:17 > 0:47:19and you understand the flavours.
0:47:19 > 0:47:21I think you can do even better,
0:47:21 > 0:47:24because I think you are a really good cook, just from this dish,
0:47:24 > 0:47:27and I think you are going to be an interesting one to watch,
0:47:27 > 0:47:29- so well done.- Thank you for coming.
0:47:29 > 0:47:32For a start, obviously, it is a massive deal to get to cook for a
0:47:32 > 0:47:34group of chefs of this calibre.
0:47:34 > 0:47:35It is a real honour and a privilege.
0:47:35 > 0:47:38Just thank you, really, and thanks for your feedback.
0:47:56 > 0:47:59I got goose bumps when they said that they were excited to see what
0:47:59 > 0:48:01potentially I could do next.
0:48:01 > 0:48:04I am still in shock, to be honest.
0:48:04 > 0:48:06I should just sit down and have a cup of tea or something.
0:48:09 > 0:48:12Finally, it's Craig's apple dessert.
0:48:12 > 0:48:14Are you going to be on time?
0:48:14 > 0:48:17- I think, just.- Come on.
0:48:19 > 0:48:24But he still has to finish making the one crucial cold element.
0:48:24 > 0:48:25The Calvados ice cream.
0:48:27 > 0:48:29There's quite a lot of alcohol in this ice cream.
0:48:29 > 0:48:32So if I just used a domestic ice-cream machine,
0:48:32 > 0:48:35it would take hours and hours to freeze, because of the alcohol.
0:48:35 > 0:48:38So I've just ground the dry ice into a powder,
0:48:38 > 0:48:41so it will evenly dissolve into the ice cream.
0:48:41 > 0:48:43Now I'm just freezing it, pretty much.
0:48:46 > 0:48:48Oh, hello. No!
0:48:52 > 0:48:55A bit heavy-handed on the old dry ice.
0:49:01 > 0:49:03With the ice cream frozen,
0:49:03 > 0:49:06he can now move on to deep frying
0:49:06 > 0:49:09the spiced doughnuts until crispy and golden.
0:49:11 > 0:49:14Going good so far. Doughnuts come up nicely, got a nice shape to them.
0:49:20 > 0:49:22Before he can plate up,
0:49:22 > 0:49:27Craig's freestanding set custards must be carefully portioned.
0:49:34 > 0:49:35How many per portion?
0:49:35 > 0:49:36- Just one.- Oh.
0:49:39 > 0:49:42Oh, look, that one there is kind of on the side, it shouldn't be there.
0:49:47 > 0:49:49You won't like these, Marcus.
0:49:49 > 0:49:50You don't need them.
0:49:54 > 0:49:56Craig, time to go for your desserts.
0:49:56 > 0:49:58- Chef.- Are you ready? - Yeah, bring it on.
0:49:58 > 0:49:59Good.
0:50:04 > 0:50:06We have got a bit of Apple going on again.
0:50:06 > 0:50:10It feels classical, and then you read the smoked apple curd.
0:50:10 > 0:50:13So that throws it into another dimension.
0:50:15 > 0:50:17If somebody asked me to make a smoked apple curd,
0:50:17 > 0:50:20I'm not sure how I would approach it. Probably...
0:50:20 > 0:50:22It would take quite a lot of thinking, that would.
0:50:23 > 0:50:25Looking good, Craig. Very good.
0:50:29 > 0:50:32Well, vanilla, caramel, doughnut...
0:50:32 > 0:50:34Who don't like all this in a menu?
0:50:36 > 0:50:38Whenever you see doughnuts, like, please get it right.
0:50:40 > 0:50:43With desserts, it is all about the execution, the presentation.
0:50:43 > 0:50:47They get to have a little bit of fun with that, as well.
0:50:47 > 0:50:48I think if it is nailed perfectly, I mean,
0:50:48 > 0:50:51they are lovely flavours that should all work together really well.
0:50:54 > 0:50:55Service, please.
0:51:14 > 0:51:15Service, please.
0:51:20 > 0:51:22Well done, mate. Well done.
0:51:22 > 0:51:24That looked really good. Can I have a doughnut now?
0:51:24 > 0:51:26Yeah, go for it!
0:51:30 > 0:51:33It was a real push, the last half an hour.
0:51:33 > 0:51:35I had to work a little bit faster towards the end.
0:51:35 > 0:51:38I am definitely proud of what I put up.
0:51:38 > 0:51:41I put a lot of work into that dish,
0:51:41 > 0:51:42and hopefully it pays off.
0:51:45 > 0:51:50Craig has served a vanilla creme brulee, or cassonade,
0:51:50 > 0:51:52Calvados ice cream,
0:51:52 > 0:51:56spiced brioche doughnut on oak-smoked apple curd...
0:51:57 > 0:51:59..caramel-poached apple rings...
0:52:00 > 0:52:01..apple gel,
0:52:01 > 0:52:06an apple crisp, and a white chocolate and dried apple crumble.
0:52:07 > 0:52:09I was not expecting that.
0:52:09 > 0:52:10Yeah!
0:52:10 > 0:52:12I really wasn't. That is...
0:52:12 > 0:52:13Fair play.
0:52:19 > 0:52:23The skill it took to make that perfect cassonade,
0:52:23 > 0:52:24caramelised perfectly,
0:52:24 > 0:52:27you had the quenelle of Calvados ice cream,
0:52:27 > 0:52:29which I thought would be overpowering,
0:52:29 > 0:52:31but it was perfectly balanced.
0:52:31 > 0:52:36That was an absolutely stunning plate of food.
0:52:36 > 0:52:37I was seriously impressed.
0:52:38 > 0:52:40I really like this dish.
0:52:40 > 0:52:42I would have liked another doughnut.
0:52:42 > 0:52:43I thought that was really spot-on.
0:52:43 > 0:52:45It was really light. Well done.
0:52:45 > 0:52:47Ice cream is delicious.
0:52:47 > 0:52:49The cassonade was really nicely set.
0:52:49 > 0:52:52Really nice having the different textures, as well.
0:52:52 > 0:52:56All of these - ice cream, creme brulee, baked apple, doughnut,
0:52:56 > 0:52:58all have apple running through them.
0:52:58 > 0:53:02That is clever, that is skilful, and that is delicious.
0:53:02 > 0:53:05Amazing, amazing dessert. I absolutely loved this plate.
0:53:05 > 0:53:08That person, I think, was working from two nights before,
0:53:08 > 0:53:10in my opinion, to do this kind of dessert.
0:53:10 > 0:53:14Slightly smoked apple curd, which is delicious.
0:53:14 > 0:53:18Then you have caramelised apple, which, it has that acidity.
0:53:18 > 0:53:21Everything together works so well.
0:53:21 > 0:53:23I loved it. I think it is a clear winner today.
0:53:23 > 0:53:26There is so much work there.
0:53:26 > 0:53:29I think I would have been petrified cutting through that cassonade
0:53:29 > 0:53:31for fear of it melting everywhere.
0:53:31 > 0:53:32I enjoyed it so much.
0:53:32 > 0:53:33It was delicious.
0:53:41 > 0:53:43The dessert has had so much work on it.
0:53:43 > 0:53:46He wanted to showcase the apple, and, by golly, he has done that.
0:53:46 > 0:53:48Wow, it has a great flavour.
0:53:48 > 0:53:50The doughnuts were beautiful and light,
0:53:50 > 0:53:52and I love that spicy finish to them.
0:53:56 > 0:53:58Blocked it out of my head, the whole day,
0:53:58 > 0:54:00I have not thought about the chefs whatsoever.
0:54:00 > 0:54:03Yeah, I will have to wait and see what they say.
0:54:17 > 0:54:24What I see on this plate, the skill that you put in, I am so impressed.
0:54:24 > 0:54:28I can imagine you running around this morning and afternoon in the kitchen.
0:54:28 > 0:54:30Well done.
0:54:32 > 0:54:34Dessert was the highlight of the whole evening.
0:54:34 > 0:54:36I think every element in that dessert
0:54:36 > 0:54:38you executed really well.
0:54:39 > 0:54:41Couldn't fault it. You did a great job,
0:54:41 > 0:54:44and you should be really proud of yourself.
0:54:44 > 0:54:46- Thank you very much.- Well done.
0:54:46 > 0:54:49That was an absolutely stunning plate of food.
0:54:49 > 0:54:52You know, you could serve that dish in a Michelin-star restaurant and
0:54:52 > 0:54:54no one would blink an eye.
0:54:54 > 0:54:58It was technical, but everything came together perfectly.
0:54:58 > 0:55:00And the mark of a good dish is when you finish it
0:55:00 > 0:55:02and you still want more,
0:55:02 > 0:55:04so absolutely well done to you.
0:55:19 > 0:55:22A lot of those chefs are absolute idols.
0:55:22 > 0:55:26And to get that feedback, I can't believe it, honestly,
0:55:26 > 0:55:27I can't believe it.
0:55:41 > 0:55:42Wow, what a day!
0:55:42 > 0:55:46Cooking for the Chef's Table, our chefs have done a great job.
0:55:46 > 0:55:48I am very proud of them.
0:55:48 > 0:55:52This is an experience that our four chefs will take away forever.
0:55:56 > 0:56:00Although you might be in admiration of all your heroes and peers in
0:56:00 > 0:56:03this room, like, I am in admiration of you guys.
0:56:03 > 0:56:05You should be super, super proud.
0:56:05 > 0:56:08And I think that what you have done today is absolutely brilliant,
0:56:08 > 0:56:12and use it to take you forward in the competition, listen,
0:56:12 > 0:56:14and just absolutely go for it and smash it.
0:56:14 > 0:56:15Well done.
0:56:17 > 0:56:21This has got to be one of the best ever Chef's Tables I have sat at.
0:56:21 > 0:56:24And that is obviously because of you four.
0:56:24 > 0:56:26That was brilliant. Absolutely brilliant.
0:56:26 > 0:56:27Well done.
0:56:42 > 0:56:44It is definitely not a day I'm going to forget any time soon.
0:56:44 > 0:56:47It is up there. Especially when you get that feedback.
0:56:47 > 0:56:49It kind of takes your breath away.
0:56:50 > 0:56:53Very happy indeed. I can go home and sleep tonight.
0:56:56 > 0:56:58It has been amazing. Such a great experience.
0:56:58 > 0:57:01Just so exciting. From start to finish.
0:57:01 > 0:57:04I'm just going to take the energy and the confidence from the feedback
0:57:04 > 0:57:06today into the next challenge,
0:57:06 > 0:57:08and hopefully I can make the final three.
0:57:08 > 0:57:10It's been a really hard day.
0:57:10 > 0:57:13It's been exhausting and nerve-racking.
0:57:13 > 0:57:15But I cooked for some really good chefs.
0:57:17 > 0:57:20Won't be forgetting this, never.
0:57:20 > 0:57:21Taking it to my grave.
0:57:23 > 0:57:25Loved every minute of it.
0:57:25 > 0:57:28To get to do something like this as a chef, absolutely amazing.
0:57:29 > 0:57:32Maybe today has given me a little sort of boost, obviously, to think,
0:57:32 > 0:57:34yeah, maybe I can do this.
0:57:34 > 0:57:36It is so, so close now.
0:57:38 > 0:57:41Our chefs will leave here with their heads held high,
0:57:41 > 0:57:43proud of what they've done.
0:57:43 > 0:57:45But the journey isn't over.
0:57:45 > 0:57:47The battle is still on.
0:57:47 > 0:57:50Any one of these chefs can win this competition.
0:57:50 > 0:57:51They are that good.
0:58:02 > 0:58:05Tomorrow night, Steven, Craig,
0:58:05 > 0:58:07Louisa and Jamie
0:58:07 > 0:58:13fight for the chance to cook in one of the world's best restaurants.
0:58:13 > 0:58:18We take from the mountains, from the sea, from the garden,
0:58:18 > 0:58:21and we create something totally different.
0:58:23 > 0:58:25Cor, that is just stunning!
0:58:25 > 0:58:28It's very pretty. I love the colours on there.
0:58:28 > 0:58:30It's melt-in-the-mouth.
0:58:31 > 0:58:33Only three can make it through.