0:00:02 > 0:00:04It's the Professional MasterChef final.
0:00:07 > 0:00:1048 ambitious chefs entered the competition.
0:00:12 > 0:00:15And now only the three strongest remain.
0:00:20 > 0:00:21Means the absolute world to me to be here.
0:00:23 > 0:00:25This is the biggest day of my career.
0:00:28 > 0:00:30As soon as we walk in that kitchen,
0:00:30 > 0:00:32it's not a game any more.
0:00:32 > 0:00:33It's...it's real.
0:00:34 > 0:00:36I'm going to put my heart and my soul,
0:00:36 > 0:00:38blood, sweat and tears into these dishes.
0:00:38 > 0:00:40I'm determined to put up three perfect plates of food.
0:00:44 > 0:00:46The stage is set.
0:00:46 > 0:00:50We have got three amazing young chefs.
0:00:50 > 0:00:52And they are about to produce magic.
0:01:09 > 0:01:12I was born in Berkshire and I've lived all my life in Maidenhead.
0:01:14 > 0:01:16I live at home still with Mum and Dad.
0:01:18 > 0:01:21It's only me and my little sister left at home now.
0:01:23 > 0:01:25As a kid, I was probably, like, the quiet one.
0:01:25 > 0:01:28I remember, like, parents' evening, you go to the school
0:01:28 > 0:01:30and teacher's like, "Yeah, he's really quiet.
0:01:30 > 0:01:31"He needs to speak up a bit."
0:01:33 > 0:01:34Mum was quite into baking,
0:01:34 > 0:01:36so I guess that sort of got me sort of thinking about it,
0:01:36 > 0:01:38obviously from an early age.
0:01:39 > 0:01:41The first thing I remember cooking
0:01:41 > 0:01:43was flapjacks on the weekend with Mum.
0:01:43 > 0:01:47Craig was never into computer games or stuff like that.
0:01:47 > 0:01:50He would rather be watching cooking programmes
0:01:50 > 0:01:53- or actually cooking something. - Cooking, that is what he was.
0:01:53 > 0:01:55All the time. Cooking programmes, 24/7.
0:01:58 > 0:01:59Food tech at school.
0:01:59 > 0:02:03I was good at the classes. I remember Mrs Dury was the teacher.
0:02:03 > 0:02:05And I suppose I was a bit of a teacher's pet
0:02:05 > 0:02:08cos she was like always, "Oh, look at what Craig's done.
0:02:08 > 0:02:10"Oh, he's done it good." That sort of encouragement...
0:02:11 > 0:02:13..led me into this career.
0:02:15 > 0:02:17I've been cooking for, what, six years now.
0:02:17 > 0:02:20Literally two weeks after my 16th birthday in the kitchen full-time.
0:02:25 > 0:02:27Work now is a Michelin-starred gastropub.
0:02:29 > 0:02:32It's literary, like, a short bike ride away from me.
0:02:41 > 0:02:44I'm actually the youngest in the kitchen where I work
0:02:44 > 0:02:48and one of the most senior, so it's quite funny really.
0:02:48 > 0:02:50All right, teas and flapjacks.
0:02:50 > 0:02:53Words can't describe really how proud we are of him.
0:02:57 > 0:03:00Even if he doesn't win it, still go very far.
0:03:00 > 0:03:02Cross your fingers for Craig.
0:03:02 > 0:03:04You can do it, Craig.
0:03:04 > 0:03:07You can do it, Craig!
0:03:09 > 0:03:12- MARCUS:- The minute this chef walked into the kitchen...
0:03:13 > 0:03:15..Craig showed real skill right from the word go.
0:03:17 > 0:03:20- CRAIG:- I remember the first skills test, I was so nervous.
0:03:20 > 0:03:22I felt like I was shaking the whole way through.
0:03:22 > 0:03:24That's a great dessert.
0:03:24 > 0:03:28That's delicious. For me, Craig ticks every box.
0:03:28 > 0:03:32His dishes are elegant, smart, but more than anything else,
0:03:32 > 0:03:35that man knows how to produce flavour.
0:03:38 > 0:03:40Presentation, superb.
0:03:40 > 0:03:41Flavour, just as good.
0:03:43 > 0:03:46And that squid in the cauliflower puree is sensational.
0:03:46 > 0:03:49Not only is he good in the savoury section,
0:03:49 > 0:03:52he has produced some out-of-this-world dessert.
0:03:55 > 0:03:58Wow. Absolutely outstanding.
0:03:59 > 0:04:03What you have there is the most delicious trifle I've ever tasted.
0:04:03 > 0:04:05Remember the flapjacks.
0:04:05 > 0:04:06GREGG LAUGHS
0:04:06 > 0:04:10But he took the concept and turned it into a stunning dessert.
0:04:10 > 0:04:11Oh!
0:04:13 > 0:04:18- He's fab.- The plate was literally licked clean by all three judges.
0:04:18 > 0:04:20- Whoa.- Yay!
0:04:20 > 0:04:22Nice!
0:04:22 > 0:04:24I was really happy that day.
0:04:25 > 0:04:29He has had some slip-ups along the way.
0:04:29 > 0:04:31The lowest point, and I'll always remember it,
0:04:31 > 0:04:32is the final 12 cook-off.
0:04:32 > 0:04:34- MARCUS:- Craig, I have to say,
0:04:34 > 0:04:36I don't think it's your best plate of food.
0:04:36 > 0:04:38You sort of tripped a little bit here.
0:04:38 > 0:04:41I was kicking myself after that challenge.
0:04:41 > 0:04:43I had to come back fighting in the elimination round.
0:04:43 > 0:04:46He just got his head down, got on with the job,
0:04:46 > 0:04:47and he came back stronger.
0:04:49 > 0:04:52I'm amazed that you got all of this done in an hour.
0:04:52 > 0:04:56I suppose that's when I started to push my dishes a little bit further.
0:04:56 > 0:04:58- MARCUS: - This is an excellent dish, Craig.
0:04:58 > 0:05:01In fact, I think is probably one of your best dishes so far.
0:05:01 > 0:05:03It's just delicious.
0:05:04 > 0:05:07Le Manoir was an amazing experience.
0:05:07 > 0:05:08Doing brilliantly well.
0:05:08 > 0:05:10Let's keep that standard, please.
0:05:10 > 0:05:12That was a hard service.
0:05:12 > 0:05:13A very hard service.
0:05:13 > 0:05:16- MARCUS:- You could see the influence of the Manoir in his food
0:05:16 > 0:05:17when he came back into the kitchen.
0:05:17 > 0:05:21I can't heap enough praise on you because it's just lovely.
0:05:21 > 0:05:22Couldn't make it better myself.
0:05:22 > 0:05:24It's absolutely delicious.
0:05:24 > 0:05:27- CRAIG:- To hear that feedback from Marcus just blew me away.
0:05:27 > 0:05:30I reckon that's the best dish I've done so far.
0:05:30 > 0:05:33We took these three to one of the best restaurants in the world.
0:05:33 > 0:05:35That looks wonderful.
0:05:35 > 0:05:36But we need to go fast.
0:05:36 > 0:05:38Yeah, it's definitely intense, this.
0:05:38 > 0:05:40Mauro loved it.
0:05:40 > 0:05:43He's very focused.
0:05:43 > 0:05:45I'm happy.
0:05:45 > 0:05:47Nothing fazes him.
0:05:47 > 0:05:49Come on. He blew us away
0:05:49 > 0:05:51at the chefs' table.
0:05:51 > 0:05:52Looking good, Craig.
0:05:56 > 0:05:59I was not expecting that. Yeah.
0:05:59 > 0:06:02Walking through the door, that's when it hit me,
0:06:02 > 0:06:04and I was like, "Wow. I've actually done this."
0:06:04 > 0:06:06Dessert was the highlight of the whole evening.
0:06:06 > 0:06:08Couldn't fault it. You know,
0:06:08 > 0:06:10you could serve that dish in a Michelin-star restaurant,
0:06:10 > 0:06:14and no-one would blink an eye.
0:06:14 > 0:06:16Craig is an absolute star in the making.
0:06:18 > 0:06:19What a fabulous talent.
0:06:21 > 0:06:2321 years old.
0:06:23 > 0:06:24Amazing.
0:06:27 > 0:06:30Yeah, I want it so bad.
0:06:30 > 0:06:33To get this far and not walk away with a trophy at the end of it
0:06:33 > 0:06:36is going to be devastating.
0:06:36 > 0:06:40I'm hoping and I'm praying it all comes my way, I guess.
0:06:46 > 0:06:49I was born in Sale.
0:06:49 > 0:06:51And then I moved to Bury.
0:06:53 > 0:06:55I was a little tearaway as a child,
0:06:55 > 0:06:57getting into plenty of mischief.
0:07:00 > 0:07:03He's always been a very smiley person.
0:07:03 > 0:07:05And he has great dimples.
0:07:05 > 0:07:07And he... You don't get to see those at the moment.
0:07:07 > 0:07:09I don't think he'll thank you for saying that.
0:07:11 > 0:07:13Growing up, I used to cook around my granny's house.
0:07:13 > 0:07:16Used to do cakes and stuff like that.
0:07:16 > 0:07:17I was quite cheeky at school.
0:07:17 > 0:07:20I wasn't a good boy. Didn't leave with too many GCSEs.
0:07:20 > 0:07:21I didn't do very well.
0:07:23 > 0:07:26Food tech is the only GCSE that I passed with.
0:07:26 > 0:07:29I moved away from home when I was 19.
0:07:29 > 0:07:33Straight into a two-rosette - went straight into the deep end.
0:07:34 > 0:07:37That's when I really fell in love with food and I got a real passion
0:07:37 > 0:07:38- for it.- Are you all right?
0:07:38 > 0:07:41- Yeah, I'm all right. You? - Yeah, not so bad.
0:07:41 > 0:07:44First time Steven cooked for us, he made his favourite,
0:07:44 > 0:07:46which is sausage and mash with onion gravy.
0:07:46 > 0:07:48- Thank you very much. - Cheers, thank you very much.
0:07:48 > 0:07:51- Thank you.- See you in a bit. - We were quite taken by surprise.
0:07:51 > 0:07:54We were like, "Wow, this is amazing."
0:07:56 > 0:07:58So I'm working in contract catering.
0:07:58 > 0:08:00Quite a big company in London.
0:08:03 > 0:08:05Things are going good at the moment in my life.
0:08:06 > 0:08:07Me and Emma met at work.
0:08:07 > 0:08:08She was my manager.
0:08:10 > 0:08:12Soon as I walked in the kitchen the first time,
0:08:12 > 0:08:13it was his little cheeky smile
0:08:13 > 0:08:15that caught my eye.
0:08:15 > 0:08:16And yeah, that's how we met.
0:08:20 > 0:08:21She's the reason why I'm here today.
0:08:21 > 0:08:24She was the one who pushed me to do it.
0:08:24 > 0:08:27And she's helped me so much along the way.
0:08:27 > 0:08:29Hey!
0:08:30 > 0:08:32When he gets through the rounds,
0:08:32 > 0:08:35Steven will call me and it will just be that little laugh
0:08:35 > 0:08:36down the phone, like, "I'm through!"
0:08:36 > 0:08:39Oh!
0:08:39 > 0:08:41And most times I end up crying.
0:08:41 > 0:08:42With joy obviously.
0:08:42 > 0:08:46But, yeah, it's been...it's been great.
0:08:46 > 0:08:49If I won, my family and Emma would be so proud.
0:08:53 > 0:08:54It'd be a big party.
0:08:58 > 0:09:00I can't tell you how proud we are.
0:09:00 > 0:09:02Has come a long way from sausage and mash.
0:09:02 > 0:09:04- From sausage and mash. - But having said all that,
0:09:04 > 0:09:07he's still pretty good at sausage and mash,
0:09:07 > 0:09:09and we still like sausage and mash.
0:09:11 > 0:09:14- MONICA:- Steven is a chef that brings joy to his cooking.
0:09:14 > 0:09:19And when we get a plate of food from this chef, you can't help but smile.
0:09:20 > 0:09:22Absolutely divine.
0:09:22 > 0:09:24Steven has taken some very traditional ideas
0:09:24 > 0:09:27and sort of turned them upside down.
0:09:27 > 0:09:29Pork and apple sauce.
0:09:29 > 0:09:32Cheese and onion. Strawberries and cream.
0:09:32 > 0:09:34Fish and chips. I mean, it's a real talent.
0:09:37 > 0:09:39I had a good time, like, making that dish.
0:09:39 > 0:09:42It's got a meaning behind it and it meant a lot to me.
0:09:42 > 0:09:44I think it's very cool
0:09:44 > 0:09:49- and a really great way to sort of honour your granny.- I love it.
0:09:49 > 0:09:50It really is very clever.
0:09:52 > 0:09:54There's been a couple of times in the competition
0:09:54 > 0:09:55when I thought I was going home.
0:09:55 > 0:09:56I've aerated my chocolate.
0:09:56 > 0:09:59I've gone to put it in the freezer, and it's not set.
0:09:59 > 0:10:03His skills test, he struggled to even make a ravioli.
0:10:04 > 0:10:07That wasn't great, Steven. I felt for you there.
0:10:09 > 0:10:12My head just went... But we've got better since then.
0:10:12 > 0:10:15And I feel like the judges see what kind of chef I am now.
0:10:15 > 0:10:18It's not that person that walked in the studio on the first day.
0:10:21 > 0:10:22It's just delicious.
0:10:22 > 0:10:24It's wonderful. It's refreshing. You're a little bit of a genius.
0:10:28 > 0:10:30Raby Hunt!
0:10:30 > 0:10:32My first time in a Michelin-star kitchen.
0:10:33 > 0:10:35The service was amazing.
0:10:37 > 0:10:40Oh, that is spot on. Yeah. Really good.
0:10:40 > 0:10:43Everybody was so in sync with each other.
0:10:43 > 0:10:45Amazing experience.
0:10:45 > 0:10:47- GREGG:- He came back a different chef,
0:10:47 > 0:10:49almost bouncing in this kitchen,
0:10:49 > 0:10:51just desperate to put his new ideas on a plate.
0:10:53 > 0:10:55Steven, it's brilliant.
0:10:55 > 0:10:57Mate, that is a cracker, you know that.
0:10:57 > 0:10:58That's an absolute cracker.
0:11:00 > 0:11:02It's perfect. Heavenly.
0:11:02 > 0:11:05You've cooked food here at a level that I would consider to be
0:11:05 > 0:11:07a two-star level.
0:11:07 > 0:11:10Got to be up there with... The best comment I've ever had in my life.
0:11:10 > 0:11:11That is good enough for me, that.
0:11:13 > 0:11:15His food has been exceptional.
0:11:15 > 0:11:16It's been different, it's been creative.
0:11:16 > 0:11:21You're planning your chefs' table first course on a packet of crisps?
0:11:21 > 0:11:23And he's developed himself to be a fabulous young chef.
0:11:24 > 0:11:26You have done an incredible job.
0:11:26 > 0:11:27What a treat.
0:11:27 > 0:11:30That is the best-looking plate of food you've given us so far in this
0:11:30 > 0:11:32- competition.- Just delightful.
0:11:32 > 0:11:36- Very clever.- Give me five.
0:11:36 > 0:11:40There is a chef completely and utterly in love with his craft.
0:11:43 > 0:11:46If I win, it's going to be huge.
0:11:46 > 0:11:49It's probably going to be the biggest thing I ever do in my life.
0:11:49 > 0:11:52- HE LAUGHS - I do really want to win.
0:11:52 > 0:11:56But...I need to keep a cool head.
0:11:56 > 0:11:58There's two other amazing chefs in there.
0:12:06 > 0:12:07I was born in Luton.
0:12:07 > 0:12:09Now I'm living in Birmingham and working in Birmingham.
0:12:11 > 0:12:14I've got two younger brothers and one younger sister.
0:12:20 > 0:12:23Shake hands. Oh, good boy.
0:12:23 > 0:12:24We've got George.
0:12:24 > 0:12:27He's probably the most favourite in the family,
0:12:27 > 0:12:28doesn't cause too much trouble.
0:12:29 > 0:12:31Yeah, he's quite lovable.
0:12:32 > 0:12:35- He doesn't argue back. - SHE CHUCKLES
0:12:36 > 0:12:39Food's been quite a big part of my life.
0:12:39 > 0:12:42When I used to go and stay around my granny's house, she used to cook,
0:12:42 > 0:12:45like, the best spaghetti bolognese ever and I just wanted to make a
0:12:45 > 0:12:47spaghetti bolognese as good as she made.
0:12:49 > 0:12:52Every week, you'd have a different spaghetti bolognese.
0:12:52 > 0:12:53Sometimes it was nice,
0:12:53 > 0:12:55- sometimes it was a bit hot. - SHE LAUGHS
0:12:57 > 0:13:00In the younger years of school, I had a bit of a rough time.
0:13:02 > 0:13:03I used to get bullied.
0:13:04 > 0:13:07She did have a hard time.
0:13:07 > 0:13:08She was picked on quite a bit.
0:13:08 > 0:13:10Which is quite upsetting.
0:13:12 > 0:13:15I look back at it and feel like it's just made me stronger as a person.
0:13:15 > 0:13:19You just get more determined to do better, to show them people that,
0:13:19 > 0:13:23you know, you are worthy of what you do and you can do well.
0:13:25 > 0:13:29I started going to Air Cadets in my teenage years,
0:13:29 > 0:13:30which I really enjoyed.
0:13:32 > 0:13:34You'd get to go fly a plane,
0:13:34 > 0:13:35jump off mountains,
0:13:35 > 0:13:38things that you wouldn't normally get to do as a kid.
0:13:38 > 0:13:42At one point, I wanted to be a chef in the RAF,
0:13:42 > 0:13:46but then I started to discover more of the fine dining side of food.
0:13:47 > 0:13:50There needs to be more women in the industry, really.
0:13:52 > 0:13:54A lot of women are probably put off about doing it,
0:13:54 > 0:13:56thinking that it's more of a manly job.
0:14:00 > 0:14:01I completely disagree.
0:14:01 > 0:14:05All right, Roman's going to cut tomatoes.
0:14:05 > 0:14:08As a girl, it does kind of push you a bit more cos you want to do better
0:14:08 > 0:14:10than the guys because you want to show that it is possible.
0:14:14 > 0:14:17When she sets her mind to it, she can achieve anything.
0:14:17 > 0:14:20We've always said, "If you want to go for it, go for it."
0:14:20 > 0:14:21She's got really stressed out about it,
0:14:21 > 0:14:25- but she's done really well and we're proud of her.- Thanks.
0:14:27 > 0:14:29She's chosen her own path.
0:14:29 > 0:14:31And she's excelled in it, absolutely excelled in it.
0:14:33 > 0:14:36Walking through them doors is just a crazy feeling.
0:14:36 > 0:14:38You look at the judges and then you're like,
0:14:38 > 0:14:40"I'm actually here, I'm on MasterChef."
0:14:41 > 0:14:42- MARCUS:- She's a young cook
0:14:42 > 0:14:45that throws absolutely everything into her dishes.
0:14:45 > 0:14:47She loves to push the boundaries
0:14:47 > 0:14:49and gets us to think about what's on the plate.
0:14:53 > 0:14:56You put yourself under a huge amount of pressure to get this work on,
0:14:56 > 0:14:57and I admire that.
0:14:58 > 0:15:02There's some things about you that pique my curiosity, Louisa, really.
0:15:06 > 0:15:07I love it. It's really interesting.
0:15:10 > 0:15:13One of the strengths that Louisa has is in the sauce department.
0:15:14 > 0:15:18She has given us, time and time again, amazing sauces.
0:15:19 > 0:15:22Probably one of the best chicken sauces I've ever tasted.
0:15:22 > 0:15:24That was a real highlight of this competition.
0:15:26 > 0:15:29I remember Louisa on the outside challenge in Twickenham.
0:15:29 > 0:15:32We're going to go three per portion, nice big lads.
0:15:32 > 0:15:34- She literally ran the kitchen. - How much is left to go on?
0:15:34 > 0:15:36Girolles missing off that one, that one and that one.
0:15:40 > 0:15:42I love the venison, I just think that it's beautiful.
0:15:42 > 0:15:45I just want you to know that I enjoyed it more than anyone else.
0:15:46 > 0:15:47I loved it!
0:15:49 > 0:15:51Louisa, of our three chefs,
0:15:51 > 0:15:54has been the one that's on a roller-coaster ride throughout.
0:15:54 > 0:15:56She's had a couple of knockbacks.
0:15:58 > 0:16:01Purple potatoes, asparagus, the confit tomato -
0:16:01 > 0:16:03none of those are actually done very well at all.
0:16:03 > 0:16:06A little disappointing, I'm afraid.
0:16:06 > 0:16:07That was a hard day for me.
0:16:07 > 0:16:10I'm just so lucky that I had another chance,
0:16:10 > 0:16:13and I went back in that room, all guns blazing.
0:16:14 > 0:16:16- MARCUS:- I think this dessert is an absolute treat.
0:16:16 > 0:16:18To do that in an hour, that takes a lot of going.
0:16:18 > 0:16:20Thank you.
0:16:20 > 0:16:23We almost got tears of frustration when she found herself
0:16:23 > 0:16:25in a second cook-off.
0:16:26 > 0:16:28I'm absolutely exhausted, but just going to give it my all.
0:16:28 > 0:16:31Every time, this young chef has gotten back up,
0:16:31 > 0:16:34dusted herself off and come back fighting.
0:16:34 > 0:16:37I can't fault your cookery, I can't fault your idea,
0:16:37 > 0:16:40and the combinations work beautifully.
0:16:40 > 0:16:43Good job, Louisa. Nice to see a smile back on your face.
0:16:45 > 0:16:47Sometimes, having a down is good, because when you're up, you know,
0:16:47 > 0:16:49it's the best feeling ever.
0:16:50 > 0:16:53She is just an absolute fighter.
0:16:53 > 0:16:56In the Showstopper round, she made a banana dessert.
0:16:58 > 0:17:01Thank you for giving us one of the greatest desserts we've had in this
0:17:01 > 0:17:03- round.- I think that says it all.
0:17:03 > 0:17:06That was sensational.
0:17:06 > 0:17:08That's when I recognised her
0:17:08 > 0:17:11as proper, proper championship contender.
0:17:11 > 0:17:14It's getting very intense and hot in here.
0:17:14 > 0:17:16She's enjoying every moment of this,
0:17:16 > 0:17:18I think she's sucking it all up like a big sponge.
0:17:18 > 0:17:20Absolutely stunning.
0:17:20 > 0:17:21Looking good.
0:17:21 > 0:17:23And she's smiling.
0:17:23 > 0:17:25She just keeps going, keeps fighting.
0:17:25 > 0:17:28If she goes on like this, she's going to be Prime Minister one day.
0:17:28 > 0:17:30You're making that in one hour?
0:17:30 > 0:17:33- Yep.- Wow. Impressed.
0:17:33 > 0:17:38I don't think I've seen a chef so determined to get to the final -
0:17:38 > 0:17:39and here she is.
0:17:41 > 0:17:43I think you're a very clever, very clever young chef.
0:17:46 > 0:17:52Craig and Steven better watch out, because this kitchen is hers.
0:17:53 > 0:17:57I would describe this experience as life-changing.
0:17:57 > 0:18:00I knew that it could possibly be the best thing that I've ever done in
0:18:00 > 0:18:02my life, and that's exactly what it has been.
0:18:13 > 0:18:16We've watched our three finalists grow.
0:18:16 > 0:18:18We know what they're capable of.
0:18:18 > 0:18:20Now, it's down to them.
0:18:21 > 0:18:25These are the three youngest chefs we've ever had in a final.
0:18:27 > 0:18:29I could not pick a winner right now.
0:18:49 > 0:18:53The next three hours are going to be three of the most important hours of
0:18:53 > 0:18:55your cooking career.
0:18:55 > 0:18:58I would just like to wish all three of you the very best of luck.
0:19:00 > 0:19:03Three dishes separate just one of you
0:19:03 > 0:19:07from a Professional MasterChef title.
0:19:09 > 0:19:11As ever, it's all down to you.
0:19:12 > 0:19:13Off you go.
0:19:29 > 0:19:32It's quite daunting, and, like, shocking, when you think about it -
0:19:32 > 0:19:35just three plates of food determining everything, really.
0:19:43 > 0:19:45Craig, congratulations.
0:19:45 > 0:19:49Massive, massive day - they don't come much bigger than this, do they?
0:19:49 > 0:19:51I suppose it's up there, it's like if you're a tennis player,
0:19:51 > 0:19:53you get to the Wimbledon finals.
0:19:53 > 0:19:55It's a mammoth of an achievement to get this far.
0:19:55 > 0:19:57But, yeah, I'm surprised I'm here, I guess.
0:19:57 > 0:19:59It's been a hell of a journey.
0:20:02 > 0:20:03I'm really excited about Craig's menu.
0:20:03 > 0:20:07There's intrigue, there's interest and there's unusual combinations and
0:20:07 > 0:20:09textures running through all three courses.
0:20:11 > 0:20:15Craig's starter is a mackerel dish, two different ways -
0:20:15 > 0:20:16lightly cured and torched...
0:20:19 > 0:20:22Key to the starter is getting the mackerel cured nicely,
0:20:22 > 0:20:25so you get the flavour of the cure throughout the fish.
0:20:25 > 0:20:27..and then we've got a beautiful-sounding tartare.
0:20:27 > 0:20:29Such a delicate fish.
0:20:29 > 0:20:32If he puts too much acidity in, it will start to cook straightaway.
0:20:34 > 0:20:37He's going to be serving it with salt-baked beetroot
0:20:37 > 0:20:39and horseradish milk gel. I've never had that before.
0:20:42 > 0:20:44He's got to get that just right - too hot,
0:20:44 > 0:20:46and you won't be able to taste the mackerel.
0:20:50 > 0:20:53We've also got a dill and sorrel granita.
0:20:53 > 0:20:57Great flavours, but I've never had a granita with a mackerel dish before.
0:20:57 > 0:21:01I'm using nitrogen to freeze my granita.
0:21:01 > 0:21:03Sorrel has to be frozen really quickly to retain
0:21:03 > 0:21:05that nice bright green colour.
0:21:08 > 0:21:11Hopefully, that stays frozen, doesn't melt on me.
0:21:13 > 0:21:15Beetroot, dill, horseradish.
0:21:15 > 0:21:19Craig is putting a modern twist on very classical flavours,
0:21:19 > 0:21:21which is exactly what I want to see.
0:21:23 > 0:21:25I love how this dish is sounding,
0:21:25 > 0:21:26and I can't wait to see how it's going to look.
0:21:29 > 0:21:33Craig's main course is a squab pigeon, one of my favourites.
0:21:35 > 0:21:38Squab pigeon, it's not too gamey, it's got great flavour.
0:21:38 > 0:21:41Cooked well, it's just divine, and when it's cooked on the bone,
0:21:41 > 0:21:42it's even better.
0:21:44 > 0:21:46He's making a pastilla from the leg meat,
0:21:46 > 0:21:49which he's going to season with ras el hanout, a mix of spices,
0:21:49 > 0:21:52and then roll up in a crispy pastry and pan fry.
0:21:57 > 0:21:59I'm doing a potato terrine.
0:21:59 > 0:22:01It's going to be lots of layers of rolled-up potato.
0:22:03 > 0:22:06With thyme going through the layers as well.
0:22:06 > 0:22:07And then slowly cooked in butter.
0:22:11 > 0:22:13I'm intrigued by red pepper ketchup.
0:22:13 > 0:22:17That's quite an unusual thing to add on to a pigeon dish.
0:22:17 > 0:22:20That's the one part of it you think shouldn't be there.
0:22:23 > 0:22:26Craig's dessert is a yoghurt mousse, but not just any yoghurt mousse.
0:22:26 > 0:22:29It's flavoured and scented with Sauternes wine.
0:22:29 > 0:22:31Lovely, sweet wine.
0:22:31 > 0:22:33I'm interested to see how it works with the yoghurt.
0:22:33 > 0:22:35It's a new marriage, but it's a marriage
0:22:35 > 0:22:37that could be made in heaven - I love the sound of it.
0:22:40 > 0:22:41There's a bergamot marshmallow
0:22:41 > 0:22:44which he's going to coat in a basil powder.
0:22:48 > 0:22:50Whoa, marshmallows are good -
0:22:50 > 0:22:52when they've got the right texture.
0:22:55 > 0:22:59I'm going to spray lemon verbena and yoghurt mousse into the nitrogen.
0:23:01 > 0:23:03So, I'm going to get verbena rocks.
0:23:04 > 0:23:07Frozen, crispy pieces of foam, almost like an ice cream,
0:23:07 > 0:23:08but ten times better.
0:23:10 > 0:23:13I'm also using it to freeze down segments of lemon,
0:23:13 > 0:23:16which I'm going to smash into little individual cells of lemon.
0:23:20 > 0:23:24This, for me, is Craig sort of pushing himself in a new way,
0:23:24 > 0:23:26which I think is fabulous.
0:23:27 > 0:23:30This is what it's about when you come to the final -
0:23:30 > 0:23:33showing us something we haven't seen from you before.
0:23:33 > 0:23:36To get these dishes right, it means the world, honestly.
0:23:36 > 0:23:40To come so far and obviously to fall at the final hurdle,
0:23:40 > 0:23:41it's not an option.
0:23:44 > 0:23:46Fingers crossed they are the best yet.
0:23:50 > 0:23:5260 minutes gone!
0:23:52 > 0:23:54Two hours left.
0:24:03 > 0:24:06To beat Craig and Louisa, I'm just going to stay focused on myself.
0:24:08 > 0:24:11And hopefully we'll come out on the other side better off.
0:24:16 > 0:24:18Steven, how does it feel?
0:24:18 > 0:24:21It's a bit nerve-racking, I'm not going to lie, but, yeah,
0:24:21 > 0:24:22I'm happy to be here.
0:24:22 > 0:24:24It's a lot of hard work that's got me here.
0:24:24 > 0:24:26What do you think of your competition?
0:24:26 > 0:24:29Well, they're not in the MasterChef final for no reason, are they?
0:24:29 > 0:24:32These two guys are amazing. They've pushed me all the way as well,
0:24:32 > 0:24:33coming in here every time,
0:24:33 > 0:24:36having to push myself to do better than they've done.
0:24:36 > 0:24:40And it's been a pleasure to work alongside two great chefs.
0:24:40 > 0:24:42What are you going to have to do to beat them?
0:24:42 > 0:24:43It has to be quite special, I feel.
0:24:43 > 0:24:46But hopefully, that's what I've got for you today.
0:24:51 > 0:24:54Steven, smiling as ever.
0:24:54 > 0:24:56But he's very serious.
0:24:56 > 0:24:57He is here to win.
0:24:59 > 0:25:03My first course is ham, egg, chips and peas.
0:25:03 > 0:25:06It's something that you wouldn't even think of cooking
0:25:06 > 0:25:07in the final of MasterChef.
0:25:07 > 0:25:10But it's not going to be ham, egg and chips, is it?
0:25:12 > 0:25:17He's got an egg which he's going to slow-cook for about 45 minutes.
0:25:17 > 0:25:21Poaching the egg at 63.3 degrees.
0:25:21 > 0:25:22It's a great way of poaching eggs.
0:25:22 > 0:25:26You get the white beautifully cooked, and the centre just right.
0:25:29 > 0:25:32He's got the peas in various different ways.
0:25:32 > 0:25:33There's a puree.
0:25:35 > 0:25:36There's a pea oil.
0:25:41 > 0:25:44I'm doing these little potato airbag.
0:25:46 > 0:25:48So they're going to be like the chip element of the dish.
0:25:49 > 0:25:52Then on the side, I'm doing a bacon and sourdough crumb.
0:25:54 > 0:25:56Steven's having a bit of fun here.
0:25:59 > 0:26:02But I've no idea how Steven's going to serve this dish today.
0:26:05 > 0:26:08My second course is lamb rack with black-garlic-glazed sweetbreads.
0:26:10 > 0:26:13I love the idea of infusing black garlic into the sweetbread
0:26:13 > 0:26:15while it's cooking.
0:26:15 > 0:26:16Sounds great.
0:26:20 > 0:26:22I've had feta cheese with lamb before,
0:26:22 > 0:26:24but I've never had it as a puree.
0:26:24 > 0:26:26It's going to add a touch of creaminess to this dish.
0:26:29 > 0:26:32I've got a lot of lovage elements in the main course.
0:26:35 > 0:26:38Lovage is a very strong herb.
0:26:38 > 0:26:40And it can overpower anything.
0:26:40 > 0:26:43So, getting the balance of those flavours is key.
0:26:44 > 0:26:46Beautiful colours - the cherry tomatoes,
0:26:46 > 0:26:49the green of the herbs and then that beautifully pink lamb.
0:26:51 > 0:26:54But you also want that lovely caramelisation on the outside
0:26:54 > 0:26:58that you get from the fat - very, very important.
0:27:06 > 0:27:10Steven is making pina colada dessert!
0:27:10 > 0:27:12This just makes you smile, it really does.
0:27:13 > 0:27:15Pineapple, coconut, rum...
0:27:17 > 0:27:19It sounds like a dream dessert for me.
0:27:20 > 0:27:22I want them to be happy when they're eating my food.
0:27:24 > 0:27:27Sat on the beach somewhere in the Caribbean with a pina colada.
0:27:29 > 0:27:31That's what I want them to feel like.
0:27:35 > 0:27:36Got a pineapple pate de fruit.
0:27:39 > 0:27:40Which is basically a pineapple jelly.
0:27:42 > 0:27:45But he's going to roll it in desiccated coconut.
0:27:48 > 0:27:53There's a tuile. And a caramelised pineapple as well.
0:27:53 > 0:27:56He's making an anglaise flavoured with coconut.
0:28:00 > 0:28:02And a pina colada shot to finish it.
0:28:02 > 0:28:04I will have three of those!
0:28:06 > 0:28:09There's no point having a pina colada dessert
0:28:09 > 0:28:10without a pina colada.
0:28:10 > 0:28:14Everything about this dessert screams "yummy".
0:28:17 > 0:28:19This menu sounds intriguing,
0:28:19 > 0:28:22it's different, it's exciting,
0:28:22 > 0:28:25and I can't wait to see this story unfold.
0:28:29 > 0:28:30It's a massive push.
0:28:31 > 0:28:32Big, big push.
0:28:34 > 0:28:35I've practised them, but, yeah,
0:28:35 > 0:28:38I haven't done a single one in the time yet.
0:28:38 > 0:28:40But this is the final.
0:28:42 > 0:28:43And I'm in it to win it.
0:28:43 > 0:28:45And hopefully I can do that.
0:28:48 > 0:28:50Guys, you've got an hour left.
0:28:50 > 0:28:51One hour left!
0:28:59 > 0:29:01I'll be running around like a lunatic.
0:29:01 > 0:29:05I'll be ticking my way through that list of jobs to do.
0:29:05 > 0:29:08And it's a lot, within three hours. But I'm going to really push myself,
0:29:08 > 0:29:11and it's going to be the best three hours of my life.
0:29:24 > 0:29:26I'm used to you running around, I'm used to you being under pressure -
0:29:26 > 0:29:29you look more under pressure than ever.
0:29:29 > 0:29:32I've got a lot to do today. My main goal is to show what I've learned
0:29:32 > 0:29:36through the competition and taken inspiration from where I've been.
0:29:36 > 0:29:39So, I'm taking a lot of things that I've learned and actually putting it
0:29:39 > 0:29:40into my final dishes today.
0:29:40 > 0:29:42That's not the only thing you took from Mirazur, is it?
0:29:42 > 0:29:47No, so, got a cheeky lemon which I picked from the garden!
0:29:47 > 0:29:49This is going to be in the starter.
0:29:49 > 0:29:51A little bit of South of France magic in your starter.
0:29:51 > 0:29:55- Yep.- Best of luck. I'll go, you can run around some more.
0:29:55 > 0:29:56Thank you very much, thanks.
0:29:59 > 0:30:03It wouldn't be Louisa if there wasn't a long list of things to do.
0:30:03 > 0:30:05She does look under pressure today.
0:30:05 > 0:30:08She has a mountain of work to get through.
0:30:09 > 0:30:12So, for my starter, I'll be making mi-cuit salmon.
0:30:14 > 0:30:16Mi-cuit is almost raw salmon.
0:30:16 > 0:30:18She's going to drop it into the water bath,
0:30:18 > 0:30:21just to gently cook it through a touch.
0:30:22 > 0:30:24Mi-cuit, you cannot afford to get wrong.
0:30:24 > 0:30:26Her timing has to be perfect.
0:30:28 > 0:30:31She's serving it with a Chinese pear.
0:30:33 > 0:30:35Louisa is making a limoncello jelly.
0:30:37 > 0:30:39Very powerful alcohol, limoncello,
0:30:39 > 0:30:41so the balance of this jelly has to be just right.
0:30:44 > 0:30:48She's stolen a little lemon from the tree in the south of France.
0:30:48 > 0:30:49I think that's pretty cool.
0:30:51 > 0:30:55A little bit cheeky, but I'm using that as a bit of an inspiration.
0:30:55 > 0:30:57I'm making a lemon dressing for my salad
0:30:57 > 0:31:00that I'm making with some fresh peas and broad beans.
0:31:03 > 0:31:07It's a nice, light dish to start off her three-course menu.
0:31:09 > 0:31:10I don't want it to be too heavy...
0:31:13 > 0:31:15..because my main course is quite rich in flavour.
0:31:21 > 0:31:25The quail dish is inspired by Gary Jones from Le Manoir.
0:31:29 > 0:31:32Quail is a very delicate little bird and you've got to treat it with
0:31:32 > 0:31:33delicate hands.
0:31:35 > 0:31:38It's all about classic cooking techniques.
0:31:39 > 0:31:42Legs, prepped them down really nicely, so there's only
0:31:42 > 0:31:44one bone left in them, so it's almost like a lollipop.
0:31:44 > 0:31:47Louisa's taken the legs, she's confiting them with black garlic.
0:31:50 > 0:31:53That should infuse through the legs of the quail.
0:31:54 > 0:31:56The quail sauce has got mushrooms,
0:31:56 > 0:31:58it's going to bring you that lovely earthiness.
0:31:58 > 0:32:00She wants to bring a little bit of luxury to this dish,
0:32:00 > 0:32:03and it's going to be the fabulous black truffle.
0:32:03 > 0:32:06I need to make sure that this quail sauce is up there with the rest
0:32:06 > 0:32:08of my sauces throughout this competition.
0:32:10 > 0:32:12The garnish sounds amazing.
0:32:13 > 0:32:15We've got spiced artichoke crisps.
0:32:16 > 0:32:18We've got pickled artichoke
0:32:18 > 0:32:22and we've also got a caramelised artichoke puree as well.
0:32:23 > 0:32:26She has a lot of work to do, and Louisa, like always,
0:32:26 > 0:32:29is running another marathon in our kitchen, one more time.
0:32:31 > 0:32:32This is the finale.
0:32:34 > 0:32:35It's got to be the best dish
0:32:35 > 0:32:38that I've produced in this competition so far.
0:32:41 > 0:32:43Louisa's dessert is a chocolate mousse.
0:32:43 > 0:32:45This kitchen's going to be really hot.
0:32:45 > 0:32:47It's going to be hard to get the mousse set on time.
0:32:50 > 0:32:54There's also a base under her mousse made from bran flakes and a praline
0:32:54 > 0:32:56paste. She's having a bit of fun with it.
0:32:57 > 0:32:59She's making a mint chocolate chip.
0:33:02 > 0:33:04So she has a mint ice cream.
0:33:05 > 0:33:07She has a chocolate crumb.
0:33:08 > 0:33:11So you get the flavours of eating a mint chocolate ice cream.
0:33:14 > 0:33:17It reminds me of when I was a kid and, hopefully,
0:33:17 > 0:33:19it will take them back to when they was a kid.
0:33:20 > 0:33:22Everyone loves chocolate mint.
0:33:25 > 0:33:28Normally, Louisa throw a lot into her dishes,
0:33:28 > 0:33:30and this sounds like there's less.
0:33:30 > 0:33:33But who's to say, there could be a few little surprises
0:33:33 > 0:33:34up Louisa's sleeve.
0:33:37 > 0:33:41She's so determined, so passionate about this.
0:33:41 > 0:33:42I want to see her do well.
0:33:43 > 0:33:46I've practised, I've worked so hard.
0:33:48 > 0:33:50And I really hope the judges can see that.
0:33:53 > 0:33:57Chefs, we have 20 minutes left, please.
0:33:58 > 0:34:00- Steven, how are you doing? - Yeah, I'm doing good.
0:34:00 > 0:34:02- This is it now, the final push. - Everything ready?
0:34:02 > 0:34:05Everything's nearly ready, yeah, I'm just rendering down the fat,
0:34:05 > 0:34:07finishing off the lamb, about to do the sweetbreads.
0:34:07 > 0:34:11- And it's coming together, you're going to make it on time? - Yes, sir, always.- Good.
0:34:14 > 0:34:17Dare I ask, you look pretty organised?
0:34:17 > 0:34:20Erm, it's been such a rush, I can't even explain.
0:34:21 > 0:34:23I've given myself a lot to do today.
0:34:23 > 0:34:24OK, I want you to really enjoy this.
0:34:24 > 0:34:26- I will do.- The last three plates of food you're doing for us.
0:34:26 > 0:34:29- Final one.- OK? Good luck, darling. - Thank you very much.
0:34:29 > 0:34:31- Don't forget to breathe. - LOUISA CHUCKLES
0:34:34 > 0:34:37Everything's done, so it's just starting to plate now.
0:34:37 > 0:34:38- Good luck.- Cheers, thank you.
0:34:40 > 0:34:42You guys have just ten minutes.
0:35:03 > 0:35:05All three of you are really pushing it.
0:35:19 > 0:35:21That lamb's shocking.
0:35:36 > 0:35:38That's it, time's up.
0:35:47 > 0:35:49Craig, please, come and join us.
0:35:59 > 0:36:02I have to say, Craig, they are three stunning-looking plates of food.
0:36:02 > 0:36:05Loving the colours that are jumping up, and there's little bits here
0:36:05 > 0:36:06that's got me all curious.
0:36:08 > 0:36:13Craig's starter is torched mackerel and mackerel tartare
0:36:13 > 0:36:15with salt-baked beetroot,
0:36:15 > 0:36:17horseradish milk gel,
0:36:17 > 0:36:19beetroot pickled onions,
0:36:19 > 0:36:24garnished with beet leaves and a sorrel and dill iced granita.
0:36:24 > 0:36:26Vibrant, vibrant colours.
0:36:26 > 0:36:29It looks light, it looks fresh, it looks colourful.
0:36:29 > 0:36:30It's a beautiful dish.
0:36:37 > 0:36:39Got earthy, sweet beetroot.
0:36:39 > 0:36:41You've got that really lovely, strong,
0:36:41 > 0:36:45oily mackerel in the tartare and in the slice of the fillet,
0:36:45 > 0:36:49and those onions are both sweet and sour.
0:36:49 > 0:36:50I think it's beautiful.
0:36:51 > 0:36:54You can just get the horseradish underneath,
0:36:54 > 0:36:57and I'm a huge fan of the sorrel granita.
0:36:57 > 0:36:59It looks great, tastes even better.
0:37:01 > 0:37:05I didn't think I'd see you serve a frozen granita with a starter.
0:37:05 > 0:37:07That brings a freshness,
0:37:07 > 0:37:10almost like the mackerel's just sort of the jumped out of the ocean and,
0:37:10 > 0:37:11sort of, landed on the plate.
0:37:11 > 0:37:14There's nothing on this dish that I don't like.
0:37:14 > 0:37:15There's some new things on this plate
0:37:15 > 0:37:18that I've not seen from you before, and I like it.
0:37:21 > 0:37:25For his main, Craig has cooked roasted squab pigeon
0:37:25 > 0:37:27with thyme-infused pommes Anna.
0:37:27 > 0:37:31A ras el hanout-spiced pigeon leg pastilla,
0:37:31 > 0:37:33a type of Moroccan filled pastry...
0:37:34 > 0:37:39..charred and roasted thyme onions with nasturtium oil,
0:37:39 > 0:37:43radicchio leaves and a red pepper and tomato ketchup,
0:37:43 > 0:37:45finished with pigeon sauce.
0:37:48 > 0:37:50Beautiful-looking dish - really, really love that.
0:37:58 > 0:38:01The pigeon is cooked perfectly.
0:38:01 > 0:38:03It's lovely and pink.
0:38:03 > 0:38:06There's a very light hint of ras el hanout on the top.
0:38:06 > 0:38:10The potato is so buttery, it just melts away.
0:38:10 > 0:38:12I mean,
0:38:12 > 0:38:15it's a bit mad putting ketchup on a pigeon dish because it shouldn't
0:38:15 > 0:38:17really be there, but it does work.
0:38:17 > 0:38:20The sauce is delicious.
0:38:20 > 0:38:21I love the pastilla.
0:38:21 > 0:38:23You've got the right balance of spice for my liking
0:38:23 > 0:38:26because it doesn't overshadow the pigeon itself.
0:38:26 > 0:38:30But I have to say, that pommes Anna with thyme, so clever,
0:38:30 > 0:38:31it's a stroke of genius.
0:38:31 > 0:38:34It's brilliant. That is fabulous plate of food,
0:38:34 > 0:38:37without a doubt worthy of the final table.
0:38:39 > 0:38:42Pepper ketchup with a pastilla and a pigeon and a pommes Anna?
0:38:42 > 0:38:43Get out of here! You're just mixing it up,
0:38:43 > 0:38:45and you're mixing it up in your own way.
0:38:45 > 0:38:47And I'll tell you what, it's fantastic.
0:38:47 > 0:38:49It's mixing it up, but it's working.
0:38:49 > 0:38:52Not half. Right, go off and do another one.
0:38:52 > 0:38:54GREGG CHUCKLES
0:38:54 > 0:38:57I love final days! It's brilliant!
0:38:57 > 0:38:59Until we have to do the judging.
0:39:04 > 0:39:06Craig's dessert
0:39:06 > 0:39:08is Sauternes and yoghurt mousse,
0:39:08 > 0:39:11basil marshmallow,
0:39:11 > 0:39:15bergamot curd and olive oil crumble,
0:39:15 > 0:39:18topped with frozen lemon cells
0:39:18 > 0:39:21and verbena frozen yoghurt rocks.
0:39:31 > 0:39:33While these two finish that,
0:39:33 > 0:39:36I'm going to tell you that that is stunning.
0:39:37 > 0:39:39Absolutely stunning.
0:39:40 > 0:39:42It's just perfect.
0:39:42 > 0:39:44I'm going to let Gregg explain all the details.
0:39:44 > 0:39:45I'm speechless.
0:39:45 > 0:39:48You've got this yoghurty mousse thing in the middle,
0:39:48 > 0:39:51which is slightly sour, and it's got a hint of Sauternes.
0:39:51 > 0:39:55You've got a marshmallow that starts unmistakably like basil,
0:39:55 > 0:39:59like you're eating a salad, and finishes sweet.
0:39:59 > 0:40:03You've then got two different cold varieties of sharp lemon.
0:40:03 > 0:40:07One cluster that, when it melts, gives you sweet lemon.
0:40:07 > 0:40:10The other little pearls, that when they melt,
0:40:10 > 0:40:13gives you sharp lemon like you've just squeezed it on to your tongue.
0:40:13 > 0:40:16It's really quite amazing.
0:40:18 > 0:40:21The citrus and the basil is genius.
0:40:21 > 0:40:23It's fun and it's delicious.
0:40:23 > 0:40:26I think this dessert speaks volumes
0:40:26 > 0:40:30of where you've started and where you are now as a chef.
0:40:30 > 0:40:33You've always given us delicious, beautiful food.
0:40:33 > 0:40:34It's on another level now.
0:40:36 > 0:40:39Where are you going to be five years, ten years from now?
0:40:39 > 0:40:42I totally appreciate those comments.
0:40:42 > 0:40:44Yeah, I'm in a state of shock.
0:40:44 > 0:40:45You are a class act, chef.
0:40:45 > 0:40:46Wow.
0:40:53 > 0:40:56Brilliant! Well done.
0:40:58 > 0:41:01I entered the competition for a reason.
0:41:01 > 0:41:04You want to win. So to get those comments, I'm...
0:41:04 > 0:41:06Yeah, I'm absolutely speechless right now.
0:41:11 > 0:41:12I gave it my all, so...
0:41:14 > 0:41:16That's the best I could do. That's me, so...
0:41:18 > 0:41:20Steven, please.
0:41:20 > 0:41:22Up you come.
0:41:31 > 0:41:35Some very fun elements looking at your food here.
0:41:37 > 0:41:38You are an original thinker.
0:41:38 > 0:41:40HE LAUGHS
0:41:40 > 0:41:42Thank you.
0:41:42 > 0:41:47Steven's starter is ham, egg, chips and peas,
0:41:47 > 0:41:50slow-cooked hen's egg on pea puree,
0:41:50 > 0:41:53garnished with a herb oxalis
0:41:53 > 0:41:58and a sourdough bacon crumb, fresh peas in pea oil,
0:41:58 > 0:42:02and pickled shallot rings served with a pea and bacon dressing
0:42:02 > 0:42:05and potato airbag chips.
0:42:06 > 0:42:09I've never seen anything quite like it.
0:42:09 > 0:42:12Ever. Definitely not out of a plate of ham, egg and chips.
0:42:12 > 0:42:14- It's definitely not.- You're mad.
0:42:14 > 0:42:16Thank you.
0:42:23 > 0:42:26I've got salty bacon, as you promised.
0:42:26 > 0:42:27I've got sweet pea.
0:42:27 > 0:42:30I've got the lovely rich egg yolk.
0:42:30 > 0:42:34I've got these wonderful, very salty potato puffs.
0:42:34 > 0:42:37And when I get a little bit of shallot,
0:42:37 > 0:42:39that's like malt vinegar on my chips.
0:42:39 > 0:42:43Tastes lovely, completely unique.
0:42:43 > 0:42:47And it does to me taste of ham, egg and chips.
0:42:50 > 0:42:54The dish is fun, it's intriguing, it's very soft.
0:42:54 > 0:42:57I find the egg could have been taken a little bit further for my personal
0:42:57 > 0:43:00liking, and I think this dish could have had just a touch more texture
0:43:00 > 0:43:01from the egg itself.
0:43:02 > 0:43:05The egg is slightly under, but that's fine with me.
0:43:05 > 0:43:07I quite like this dish as it is.
0:43:07 > 0:43:09I think it's delicious.
0:43:09 > 0:43:11I love the fun of it.
0:43:11 > 0:43:12I think it's very clever.
0:43:14 > 0:43:16It's not the first time you've played
0:43:16 > 0:43:20with some real working-class British classics. I'm really liking it.
0:43:20 > 0:43:22I really admire it. I think it's great.
0:43:25 > 0:43:29For his main, Steven has cooked roasted garlic thyme lamb rack
0:43:29 > 0:43:31on tomato fondue,
0:43:31 > 0:43:34with black-garlic-studded sweetbreads,
0:43:34 > 0:43:36lovage puree,
0:43:36 > 0:43:38lovage oil and sponge,
0:43:38 > 0:43:40compressed cherry tomatoes,
0:43:40 > 0:43:45feta puree and Jersey Royals,
0:43:45 > 0:43:47finished with a Madeira lamb sauce.
0:43:53 > 0:43:56Steven, that's a beautiful presentation.
0:43:56 > 0:43:59But I have to say, there's one thing that's drawing my eye,
0:43:59 > 0:44:01and it's the fat on that lamb.
0:44:01 > 0:44:03It just doesn't look cooked to me.
0:44:03 > 0:44:04Yeah.
0:44:10 > 0:44:15I like the idea of the feta and you turning it into a sort of puree.
0:44:15 > 0:44:18It's so easy to chop up some cheese and put it on to the plate.
0:44:18 > 0:44:20It's a nice surprise.
0:44:20 > 0:44:23- Thank you very much.- I love the lovage on the plate.
0:44:23 > 0:44:26You've got everything you want on a dish, apart from...
0:44:26 > 0:44:28- The lamb.- ..the lamb.
0:44:28 > 0:44:30Yeah, I know that. Yeah.
0:44:30 > 0:44:32Your flavours are divine.
0:44:32 > 0:44:34That beautiful, almost sweet lamb,
0:44:34 > 0:44:39and the meatier sweetbread with the nice buttery soft potato,
0:44:39 > 0:44:40I love those flavours.
0:44:42 > 0:44:46The sweetbreads, you've got that light hint of the black garlic.
0:44:46 > 0:44:48It goes very well with everything you've put on this plate.
0:44:48 > 0:44:51The thought process, it's all there.
0:44:51 > 0:44:53Bar one thing, which we all know what it is.
0:44:58 > 0:45:01Steven's dessert is pina colada,
0:45:01 > 0:45:03caramelised rum pineapple
0:45:03 > 0:45:05and a pineapple pate de fruit,
0:45:05 > 0:45:07or fruit paste,
0:45:07 > 0:45:09dusted in coconut,
0:45:09 > 0:45:10a pineapple tuile...
0:45:11 > 0:45:13..coconut and vanilla curd,
0:45:13 > 0:45:15with rum jelly,
0:45:15 > 0:45:20and a coconut lime sorbet served with a pina colada shot.
0:45:22 > 0:45:24- Cheers.- Cheers, guys.- Cheers.
0:45:27 > 0:45:28Mm!
0:45:35 > 0:45:37There is a good hit of booze running through this dish.
0:45:37 > 0:45:39The texture of the pate de fruit is really nice.
0:45:39 > 0:45:42It's firm and it's an alternative texture to the roasted pineapple.
0:45:42 > 0:45:44The beautiful coconut cream,
0:45:44 > 0:45:47the stunning coconut sorbet on the dish,
0:45:47 > 0:45:51it's just lovely, fresh and light and full of sunshine.
0:45:51 > 0:45:52- Great fun.- Thank you.
0:45:54 > 0:45:57The rum, the pineapple, the textures on here,
0:45:57 > 0:45:59you say you want to bring a smile to our faces,
0:45:59 > 0:46:04and you've done that once again. It's fun, it's tasty,
0:46:04 > 0:46:06it's exactly what you said it was going to be.
0:46:07 > 0:46:08You've got vanilla in there,
0:46:08 > 0:46:11you've got lime in the ice cream
0:46:11 > 0:46:14and, in that jelly, that lays at the bottom of it,
0:46:14 > 0:46:18is unadulterated hot booze.
0:46:18 > 0:46:20It is absolutely yummy.
0:46:20 > 0:46:22This should take me to the Caribbean, but it doesn't,
0:46:22 > 0:46:26it takes me to lots of bars when I was 20 down the Old Kent Road.
0:46:26 > 0:46:28It is absolutely fabulous.
0:46:30 > 0:46:35What I think is absolute genius is you are taking flavours
0:46:35 > 0:46:39that you grew up with and serving them in a very modern,
0:46:39 > 0:46:40very stylish way.
0:46:40 > 0:46:41I think that is brilliant.
0:46:43 > 0:46:44Thank you very much.
0:46:48 > 0:46:50Yeah! Well done.
0:46:51 > 0:46:53It was hard in there today.
0:46:54 > 0:46:57I thought I had an hour and a half left, but I only had an hour left.
0:46:57 > 0:46:59I wasn't keeping track of time very well.
0:46:59 > 0:47:02So, the lamb was rushed, and that shows.
0:47:04 > 0:47:05Louisa. Please.
0:47:14 > 0:47:16I love this.
0:47:16 > 0:47:18So modern, so stylish.
0:47:18 > 0:47:21And, for you, almost minimalist.
0:47:25 > 0:47:29Louisa's starter is cured mi-cuit of salmon,
0:47:29 > 0:47:32served with compressed Chinese pear,
0:47:32 > 0:47:34broad beans and peas,
0:47:34 > 0:47:36limoncello jelly,
0:47:36 > 0:47:38a pear gel,
0:47:38 > 0:47:40garnished with a beurre noisette powder.
0:47:49 > 0:47:51The salmon, you've cured it just right,
0:47:51 > 0:47:53you've got the cooking of it perfectly.
0:47:53 > 0:47:57The jelly of the limoncello is very light, and it's so refreshing.
0:47:57 > 0:48:00The beurre noisette brings a bit more saltiness to it.
0:48:00 > 0:48:03It's a very clever plate of food and I think, for me,
0:48:03 > 0:48:04the perfect way to start a meal.
0:48:06 > 0:48:08Limoncello is a very big liqueur,
0:48:08 > 0:48:10it's massive in flavour and structure,
0:48:10 > 0:48:12and it's a beautiful delicate touch
0:48:12 > 0:48:14that you've really brought to this dish.
0:48:14 > 0:48:16What I really like about the dish,
0:48:16 > 0:48:19there are enough flavours on here to camouflage salmon
0:48:19 > 0:48:23and knock it flat, but you've just elevated it to a beautiful height.
0:48:23 > 0:48:25It's fresh, it's light, it's absolutely delicious.
0:48:27 > 0:48:30I don't think limoncello, nashi - Chinese pear -
0:48:30 > 0:48:32and salmon should work,
0:48:32 > 0:48:34but it works brilliantly, brilliantly well.
0:48:34 > 0:48:37That's a clever, clever idea.
0:48:38 > 0:48:42You've got lemon there, that you've brought from Chef Mauro's garden.
0:48:42 > 0:48:45Well, I'll tell you what, you put his lemon to very good use.
0:48:47 > 0:48:52For her main, Louisa has served roasted quail,
0:48:52 > 0:48:53with confit legs...
0:48:55 > 0:48:57..caramelised artichoke puree,
0:48:57 > 0:48:59pickled artichoke spirals,
0:48:59 > 0:49:01spiced artichoke crisps,
0:49:01 > 0:49:03hen of the woods mushrooms,
0:49:03 > 0:49:05garnished with broccoli,
0:49:05 > 0:49:09pea shoots and finished with truffle and quail sauce.
0:49:09 > 0:49:13Louisa, beautiful-looking plate of food.
0:49:13 > 0:49:17It reminds me of an Autumn walk through the park.
0:49:17 > 0:49:18It's lovely.
0:49:27 > 0:49:29I love the way you've cooked the quail leg.
0:49:29 > 0:49:31The breast is perfectly cooked.
0:49:31 > 0:49:36Quail, for me, is not a bird that is rich in flavour or in much at all.
0:49:36 > 0:49:39You've elevated it to another level.
0:49:39 > 0:49:41It's smart and it's intelligent cookery.
0:49:41 > 0:49:44I really do mean that, it is autumn delight.
0:49:46 > 0:49:49You've got the spiralised pickled artichoke, and then the crisps
0:49:49 > 0:49:52and the puree, it's just perfect, it's a wonderful match.
0:49:52 > 0:49:53I am loving your sauce.
0:49:53 > 0:49:56I am so glad I got to have another one of Louisa's sauces.
0:49:58 > 0:50:03That is taking me up and down and up and down in sweet-savoury truffle
0:50:03 > 0:50:06flavours, and it's an absolute joy.
0:50:06 > 0:50:12That is "wrap your finger through the last bits of sauce and juice"
0:50:12 > 0:50:13deliciously great.
0:50:14 > 0:50:15Cor!
0:50:17 > 0:50:21Louisa's dessert is a bitter chocolate mousse
0:50:21 > 0:50:27set on a salted praline and bran flake base, with raspberry gel,
0:50:27 > 0:50:31fresh raspberries, baby mint and a mint choc chip ice cream.
0:50:37 > 0:50:42I think the dish looks incredibly safe and simple, but it tastes good.
0:50:42 > 0:50:44The mousse is light, it's got a lovely flavour,
0:50:44 > 0:50:45the bitterness runs through it,
0:50:45 > 0:50:48and the mint ice cream and the crumble that it sits on
0:50:48 > 0:50:51is fabulous. It's sweet and it works very well,
0:50:51 > 0:50:53because the mint is almost sharp in a way.
0:50:54 > 0:50:57The mousse has got a lovely texture to it, it is thick, it is creamy,
0:50:57 > 0:50:59and I love the mint ice cream.
0:50:59 > 0:51:02You've got the chocolate that goes through it, as you would.
0:51:02 > 0:51:04With raspberries, it is a match made in heaven.
0:51:04 > 0:51:06A great way to finish the meal.
0:51:08 > 0:51:12I've got a real big mint and chocolate punch,
0:51:12 > 0:51:14but this dish is light.
0:51:14 > 0:51:17I'll tell you what, watching you evolve has been great,
0:51:17 > 0:51:21but the resulting chef sitting in front of me is fantastic.
0:51:21 > 0:51:24This is lovely. The three courses are lovely.
0:51:24 > 0:51:25Well done!
0:51:28 > 0:51:32Louisa, absolutely loved you from when I first saw you.
0:51:33 > 0:51:36Wherever you're working now,
0:51:36 > 0:51:39they should count themselves damn lucky to have you in that kitchen.
0:51:41 > 0:51:43Listen, Louisa, I have a young daughter at home,
0:51:43 > 0:51:45and if she's half the girl that you are,
0:51:45 > 0:51:46I'll be a very proud dad.
0:51:48 > 0:51:49Well done, you.
0:51:50 > 0:51:53It's been a pleasure watching you cook.
0:51:53 > 0:51:54Thank you very much. It means a lot.
0:51:57 > 0:51:59I'm feeling out of this world.
0:51:59 > 0:52:02I'm really happy with all the feedback that I was given.
0:52:06 > 0:52:11And for Marcus to say about his daughter...
0:52:11 > 0:52:13That's just taken me away.
0:52:19 > 0:52:21- GREGG:- One of the best finals I've ever seen.
0:52:21 > 0:52:25I don't know where this talent comes from, but it's quite incredible.
0:52:25 > 0:52:28Three fantastic young chefs,
0:52:28 > 0:52:32- pushing themselves to the limit.- And I think that's where the excitement
0:52:32 > 0:52:36is, because they are so hungry. There is no fear at that age,
0:52:36 > 0:52:40it is all to gain, nothing to lose.
0:52:40 > 0:52:42I think we've got three stars of the future here.
0:52:46 > 0:52:48Craig. What a chef.
0:52:48 > 0:52:51What incredible three dishes.
0:52:51 > 0:52:53When you've got such a solid chef,
0:52:53 > 0:52:56the next step is to improvise and to take your cooking to the next level.
0:52:56 > 0:53:00And it's that little something extra that makes you sit up and take
0:53:00 > 0:53:03- attention.- Craig's dessert was out of this world.
0:53:05 > 0:53:08If there's a more skilful, clever dessert, I want to see it.
0:53:08 > 0:53:12Today, in the final, he took his food to a completely new place.
0:53:12 > 0:53:16The stardust, that bit you want to find in the final,
0:53:16 > 0:53:18absolutely genius.
0:53:20 > 0:53:24Steven is just full of passion and the joy of cooking.
0:53:24 > 0:53:27I just love his concepts.
0:53:27 > 0:53:30You get a plate of food like that pina colada or that starter,
0:53:30 > 0:53:32and immediately you smile, you know,
0:53:32 > 0:53:35because you can't help but admire the chef.
0:53:35 > 0:53:38He's brave enough, almost mad enough to create something like that.
0:53:38 > 0:53:43Great ideas, fun, storytelling, exciting, make you laugh,
0:53:43 > 0:53:46make you smile, and also you've eaten well at the same time.
0:53:46 > 0:53:47It's great.
0:53:47 > 0:53:53Louisa, honestly, the final three dishes, just blew me away.
0:53:53 > 0:53:57Interesting, different, very well-thought-out food.
0:53:57 > 0:54:00The sauce-making skills she has,
0:54:00 > 0:54:02I'm just so pleased she gave us another fabulous sauce
0:54:02 > 0:54:04with the main course.
0:54:05 > 0:54:08You've got a chef here that really wants to leave this kitchen feeling
0:54:08 > 0:54:10that she's thrown everything at it.
0:54:10 > 0:54:13And every single challenge, she's done just that.
0:54:13 > 0:54:14She's done it again today.
0:54:17 > 0:54:20I would love to be crowned champion of MasterChef.
0:54:22 > 0:54:24It's definitely emotional.
0:54:25 > 0:54:27But this competition has been amazing,
0:54:27 > 0:54:29and I've enjoyed every second of it.
0:54:32 > 0:54:36I want to be lifting that trophy more than anybody else in there.
0:54:36 > 0:54:38They were smiling as they were eating my food,
0:54:38 > 0:54:40which is what I wanted. It's all I can ask for.
0:54:43 > 0:54:45We'll just have to see.
0:54:49 > 0:54:51If I haven't done enough, well,
0:54:51 > 0:54:53I've done what I can do.
0:54:55 > 0:54:57Yeah, fingers crossed, we'll see how it goes.
0:55:00 > 0:55:03I'm just super proud of our three chefs here.
0:55:03 > 0:55:07You know, they're almost like little babies in the kitchen.
0:55:07 > 0:55:09It's just been such a joy, a pleasure
0:55:09 > 0:55:12to watch these three chefs develop.
0:55:17 > 0:55:23In a room of talent, which of these do you believe stands out?
0:55:23 > 0:55:25Who is our champion?
0:55:30 > 0:55:33# It's not time to make a change
0:55:33 > 0:55:36# Just relax, take it easy
0:55:36 > 0:55:41# You're still young, that's your fault
0:55:41 > 0:55:44# There's so much you have to know... #
0:55:46 > 0:55:50Your MasterChef journey is about to come to a close,
0:55:50 > 0:55:54but your careers have just begun.
0:55:54 > 0:55:57All three of you are quite outstanding chefs,
0:55:57 > 0:56:00and your cook-off today was brilliant.
0:56:00 > 0:56:02You three are true professionals.
0:56:04 > 0:56:09No matter what happens today, all three of you are winners.
0:56:09 > 0:56:12But we have made our decision.
0:56:12 > 0:56:16# I know I have to go... #
0:56:18 > 0:56:22Our Professional MasterChef champion of 2017 is...
0:56:33 > 0:56:34..Craig.
0:56:34 > 0:56:38# Slip inside the eye of your mind
0:56:38 > 0:56:41# Don't you know you might find
0:56:41 > 0:56:43# A better place to play... #
0:56:43 > 0:56:46Louisa, Steven, you should be very proud.
0:56:49 > 0:56:52When I came into this competition, I think I lacked confidence.
0:56:52 > 0:56:54I don't think I lack that any more.
0:56:54 > 0:56:56I've started to believe in myself.
0:56:56 > 0:56:58I've had an amazing time, I've had a blast.
0:56:58 > 0:57:01This is going to stay with me for the rest of my life.
0:57:01 > 0:57:03Come on.
0:57:03 > 0:57:07I'll look back at this competition as the best thing I've ever done
0:57:07 > 0:57:09in my life. I found myself as a chef,
0:57:09 > 0:57:11and I know where I want to go in life.
0:57:11 > 0:57:14I can't wait to see where my career goes now.
0:57:14 > 0:57:16But I'm so chuffed for Craig.
0:57:16 > 0:57:19He's done it for the young 'uns, as well, so good on him.
0:57:19 > 0:57:22- Congratulations, champion. - Thank you very much.
0:57:22 > 0:57:25# So Sally can wait
0:57:25 > 0:57:31# She knows it's too late as we're walking on by... #
0:57:34 > 0:57:36Wow. Wow.
0:57:36 > 0:57:40To be the last man standing, oh, it's unbelievable.
0:57:40 > 0:57:41I feel like I'm dreaming right now.
0:57:41 > 0:57:44But, um, I guess it is a dream come true.
0:57:46 > 0:57:51The best chefs in the world learn and create their own style.
0:57:51 > 0:57:55And that is what I've watched Craig doing in this competition,
0:57:55 > 0:57:58dish after dish after dish.
0:58:02 > 0:58:06You don't come across cooks like this very often.
0:58:06 > 0:58:08- It's very rare.- Very rare.
0:58:08 > 0:58:11And I have to say that, truthfully...
0:58:11 > 0:58:13- Yep.- We've just found special.
0:58:13 > 0:58:16We've just found a star of the future.
0:58:20 > 0:58:21I've loved absolutely every minute of it.
0:58:24 > 0:58:26I think I'll have to tell Mum and Dad first.
0:58:27 > 0:58:29They'll be immensely proud,
0:58:29 > 0:58:32and, yeah, it'll be great to...great to tell them.
0:58:32 > 0:58:34My career is just beginning, I guess.
0:58:34 > 0:58:37Yeah, I'll have to hold on tight, it will be a bumpy ride, probably.
0:58:37 > 0:58:39But, yeah, I'm looking forward to it.
0:58:39 > 0:58:41# At least not today
0:58:46 > 0:58:49# So Sally can wait
0:58:49 > 0:58:56# She knows it's too late as she's walking on by
0:58:57 > 0:59:02# My soul slides away
0:59:02 > 0:59:05# But don't look back in anger
0:59:05 > 0:59:08# Don't look back in anger
0:59:11 > 0:59:14# I heard you say. #