0:00:05 > 0:00:09Only an elite group of chefs holds two Michelin stars.
0:00:09 > 0:00:12Michel Roux Junior is one of them.
0:00:12 > 0:00:15- Ca marche! Two Saint-Jacques au passe now!- Oui!
0:00:15 > 0:00:23Now he and MasterChef judge Gregg Wallace are on the hunt for Britain's next culinary superstar,
0:00:23 > 0:00:28a professional with the talent to cut it in the world's top kitchens.
0:00:30 > 0:00:31Perfect.
0:00:38 > 0:00:43These six chefs have made it to today's quarter-final.
0:00:43 > 0:00:46Now the battle really begins.
0:00:51 > 0:00:57I'm in it to win it. There's no place for second best. It's about being first.
0:00:57 > 0:01:01There's no place to hide and if you mess up, you're going home.
0:01:01 > 0:01:05You have to keep focused and stay on top of your game.
0:01:05 > 0:01:11The pressure is on, but hopefully I will prove again that I've got the necessary skills and passion for foo
0:01:11 > 0:01:14and that will see me through to the semi-finals.
0:01:14 > 0:01:19I did have niggling doubts, but I'm starting to believe in mysel a lot more now.
0:01:19 > 0:01:22Going home today is not an option.
0:01:24 > 0:01:31First, they must prove to Michel and Gregg they've got what it takes with a dish of their own invention.
0:01:33 > 0:01:39There is some serious talent in this quarter-final. I am genuinely very, very excited.
0:01:40 > 0:01:43Our chefs cannot afford to play it safe.
0:01:43 > 0:01:46Now is the time to really excel.
0:01:48 > 0:01:52Only the best chefs will go on to showcase their food
0:01:52 > 0:01:56for some of the UK's toughest restaurant critics.
0:01:57 > 0:02:00I like chocolate. I hate this.
0:02:01 > 0:02:05This is as near as it comes to a faultless dish.
0:02:05 > 0:02:06I don't like it.
0:02:27 > 0:02:34Six really good chefs in front of me and we only have four places in the next round.
0:02:34 > 0:02:37One exceptional plate of food and you are through.
0:02:37 > 0:02:41You have got a beautiful array of ingredients to choose from -
0:02:41 > 0:02:45poussin, racks of lamb, bream, clams,
0:02:45 > 0:02:48strawberries, wild mushrooms.
0:02:48 > 0:02:51It's a perfect market stall for you to be inspired.
0:02:51 > 0:02:55We'll give you ten minutes to come up and choose your ingredients.
0:02:55 > 0:02:59Choose wisely. Come on, up you come.
0:03:06 > 0:03:10I'll show a bit of creativity today. Hopefully, they'll like it.
0:03:10 > 0:03:13I think the selection is fantastic.
0:03:13 > 0:03:20I'm thinking lamb, I'm thinking aniseed, red wine. It's not knowing where to go and where to look.
0:03:20 > 0:03:24Five minutes, guys. Another five minutes to shop.
0:03:26 > 0:03:30It's a nice bit of fish. I'm trying to work out a garnish for it.
0:03:30 > 0:03:34I've got a few things in my head. I'm looking forward to it.
0:03:34 > 0:03:37A minute, then back to your bench.
0:03:37 > 0:03:42I've changed my mind in what I'm doing. I'm going for a dessert instead.
0:03:42 > 0:03:46Last minute, but you've got to take a risk at this point.
0:03:47 > 0:03:51Right, guys, shopping time is over.
0:03:51 > 0:03:55Cooking time begins. You've got one hour. Good luck.
0:04:10 > 0:04:16David, a 21-year-old junior sous-chef. Likes to think out of the box.
0:04:18 > 0:04:22Well, today's test should be perfect for him.
0:04:23 > 0:04:26I am the most creative here today
0:04:26 > 0:04:30because I use a lot of ingredients that people are scared to use.
0:04:30 > 0:04:36I'm going to think to myself, what everyone else would do, I'll do the complete opposite.
0:04:36 > 0:04:42David, I haven't seen you cook savoury food yet. Are you going to wow me?
0:04:42 > 0:04:48I'm going to do a bit of poussin wrapped in bacon with a tomato and chervil risotto.
0:04:48 > 0:04:52I'm still debating between a mustard or a vanilla sauce.
0:04:52 > 0:04:54Wow! Why?
0:04:54 > 0:04:58I just want to prove that I can do savoury food as well as desserts.
0:04:59 > 0:05:05David has turned his back on desserts, but he's still staying kind of wacky.
0:05:05 > 0:05:11I'm not sure about a tomato risotto with pine nuts and poussin wrapped in bacon on top.
0:05:15 > 0:05:19Jon is a 30-year-old head chef. He's now working in Bolton.
0:05:19 > 0:05:24I've rarely seen so much passion for food in a man.
0:05:24 > 0:05:29He cooks gutsy food full of flavours. Well, today we're looking for refinement.
0:05:32 > 0:05:36I love being creative. There's no boundaries to what you can do.
0:05:36 > 0:05:42Whether it works or not is irrelevant. It's the fact you've got the balls to go ahead and do it.
0:05:45 > 0:05:48I'm making you a white chocolate pie
0:05:48 > 0:05:53with macerated berries and tarragon custard.
0:05:53 > 0:05:55Whoa! What's a chocolate pie?
0:05:55 > 0:06:01It's pastry with a white chocolate sponge with some raspberries folded through it.
0:06:01 > 0:06:06A pie conjures up visions of big and heavy. How will you make this elegant and stand out?
0:06:06 > 0:06:11If I get it right, hopefully you can see my personality shining through in the food.
0:06:11 > 0:06:15If not, you're going to think, "What the hell is this guy about?"
0:06:16 > 0:06:20I've never had a chocolate pie. I'm ready to fall in love with it.
0:06:20 > 0:06:24I like the combination. I just hope he can make it refined enough.
0:06:34 > 0:06:38Kim, 30-year-old sous-chef in London. Good, solid chef.
0:06:38 > 0:06:41The kind of chef that I would want in my brigade.
0:06:41 > 0:06:45Now is the time for her to be creative and imaginative.
0:06:45 > 0:06:49I think what I have to do today
0:06:49 > 0:06:52is be very true to who I am as a chef. Flavour is the key.
0:06:52 > 0:06:57And I want to make sure that what I do plate is amazing.
0:07:01 > 0:07:03What are you doing, Kim?
0:07:03 > 0:07:08A saffron-marinated, pan-fried bream on an asparagus and fennel salad
0:07:08 > 0:07:12and I'll finish that with razor clam and a vanilla beurre blanc.
0:07:12 > 0:07:17- Vanilla and saffron together, you've done that before?- No.- No.
0:07:17 > 0:07:23I need to come out of my comfort zone. Experimenting is about being a great chef. I'm not afraid of that
0:07:23 > 0:07:27I want to do that for you and produce a fantastic dish.
0:07:30 > 0:07:35I wanted Kim to be a little bit more adventurous and I think we have it now.
0:07:35 > 0:07:38The bream with the saffron, I understand that.
0:07:38 > 0:07:43She's serving it with a vanilla sauce. Is this fish meets pudding?
0:07:46 > 0:07:49You're halfway. 30 minutes left.
0:07:52 > 0:07:56Matt, a 26-year-old corporate chef with that French heritage.
0:07:56 > 0:08:00He's proved he's good on seasoning and technique.
0:08:00 > 0:08:04The food I've eaten from that young man has been very, very tasty.
0:08:07 > 0:08:10Today, I'm just going to give everything I have.
0:08:10 > 0:08:14It's the most important plate of foo in my life, so it must be perfect.
0:08:19 > 0:08:24- Matt, what are you making for us? - Lentils with bacon with poussin,
0:08:24 > 0:08:26celeriac puree, pickled girolles.
0:08:26 > 0:08:31- In many respects, this is tried and tested French classic cuisine.- Yes.
0:08:31 > 0:08:35- Is that enough?- It's what I know, so I'm not going to do anything stupid
0:08:35 > 0:08:42and do ingredients I don't know work together. If you present it properly there's nothing wrong with that.
0:08:42 > 0:08:47- What does this mean to you? - I get married in September. All those plans have gone out the window
0:08:47 > 0:08:51- I'm concentrating on this. That's how much it means to me.- Wow!
0:08:51 > 0:08:55I don't think my wife would have put up with that.
0:08:58 > 0:09:02Matt is sticking with the classic French food that he knows and loves.
0:09:02 > 0:09:06We know he does that style of cooking well.
0:09:06 > 0:09:10I just would like to see him cook with a bit more adventure.
0:09:18 > 0:09:24Chris, a sous-chef from Wales, has classic technique and very smart, modern presentation.
0:09:24 > 0:09:29Immaculate and he has got that competitive spirit in him.
0:09:29 > 0:09:34Today is the day he really has to prove himself.
0:09:34 > 0:09:41I keep my cool under pressure. I concentrate on my food, my station, nothing else.
0:09:41 > 0:09:44I've been very well trained and I'm a very good chef.
0:09:47 > 0:09:51What are you cooking for us, Chris?
0:09:51 > 0:09:56I'm doing pan-seared bream with celeriac puree, wilted spinach and a dill emulsion.
0:09:56 > 0:09:59Classic, no Chris twist?
0:09:59 > 0:10:02- You'll have to wait and see. - He's a tease, isn't he?- Hmm.
0:10:02 > 0:10:09- Is this dish your style?- It's the food I like to cook and eat. Fine dining is where my passion lies
0:10:09 > 0:10:13It's the thrill of seeing something that looks amazing on a plate
0:10:13 > 0:10:17and people come back and have the same dish again.
0:10:18 > 0:10:23Chris's dish sounds classic - buttered vegetables, bream, an emulsion sauce.
0:10:23 > 0:10:26Tried and tested ingredients. Will it be exceptional?
0:10:32 > 0:10:38Shaun, 40-year-old head chef from the British Army. Beautiful, precise cooking so far.
0:10:40 > 0:10:45This test will prove whether he really has championship credentials.
0:10:45 > 0:10:49I take each challenge very much like a military approach -
0:10:49 > 0:10:53evaluate the situation, look at what I've got, then execute.
0:10:53 > 0:10:56Take the bull by the horns and away we go.
0:10:59 > 0:11:02Shaun, what is your dish to impress today?
0:11:02 > 0:11:09Poached sea bream sat on a bed of spinach, chanterelles with a wild mushroom "top hat" ravioli.
0:11:09 > 0:11:15We know you can do beautifully presented food. Everything here on the plate for a reason?
0:11:15 > 0:11:20Today is about producing a clean plate of food with good flavours and it's appealing to the eye.
0:11:20 > 0:11:27Shaun seems really confident now, but ravioli on top of fish is not a usual combination.
0:11:27 > 0:11:29I hope it's not pride before a fall.
0:11:29 > 0:11:35I've seen Shaun roll out his ravioli. It looks really thick and heavy. We want finesse.
0:11:36 > 0:11:38Last ten minutes.
0:11:38 > 0:11:40Move it.
0:11:43 > 0:11:50Almost silence in the kitchen. The focus and the concentration on our chefs' faces is just supreme.
0:11:51 > 0:11:54Two minutes. Last two minutes. Come on!
0:12:03 > 0:12:05Stop. Stop!
0:12:18 > 0:12:23Army chef Shaun has chosen to cook the sea bream poached
0:12:23 > 0:12:29and served on a bed of wilted spinach, topped with wild mushroom ravioli,
0:12:29 > 0:12:34butter sauce, spinach and basil oil and a chilli drizzle.
0:12:36 > 0:12:40Visually, Shaun, it's a little bit too yellow for me.
0:12:40 > 0:12:44Sitting the ravioli on top of a fish really hides it.
0:12:44 > 0:12:49I know you said it was like a hat, but this is like a sombrero.
0:12:52 > 0:12:57The ravioli itself is cooked through, but it's a little bit thick.
0:12:57 > 0:13:01The sauce is a little bit heavy as well.
0:13:01 > 0:13:04The sea bream is beautifully cooked.
0:13:04 > 0:13:09However, poaching or steaming fish like that means that the skin isn't nice to eat.
0:13:09 > 0:13:11Yes, chef.
0:13:11 > 0:13:18My eye is drawn to the lime green and the amber that you have running around that sauce. That's lovely.
0:13:18 > 0:13:19Thank you.
0:13:23 > 0:13:27The fish is really soft and just falling away. It's lovely.
0:13:27 > 0:13:34There's little sharp notes inside the sauce, but I'd much prefer to eat that without the ravioli.
0:13:34 > 0:13:36Thank you.
0:13:36 > 0:13:42A little bit disappointed with my dish. I don't know if I've done enough to go through.
0:13:43 > 0:13:46Junior sous-chef David chose to cook the poussin,
0:13:46 > 0:13:51wrapped in bacon and served on tomato and chervil risotto
0:13:51 > 0:13:56with baby carrots, asparagus and pine nuts.
0:13:56 > 0:14:00He failed to serve his marinated egg yolk because it broke.
0:14:01 > 0:14:08First off, don't bill a risotto to the customer and give him little quenelles of rice.
0:14:08 > 0:14:12A good risotto should be runny, not "quenellable".
0:14:12 > 0:14:16It looks odd. It doesn't look right.
0:14:22 > 0:14:27Your little poussin ballotine with crispy bacon is lovely, delicious.
0:14:27 > 0:14:30Heavenly. Really, really good.
0:14:30 > 0:14:35But your risotto is undercooked, dry, under-seasoned.
0:14:35 > 0:14:42I think if you'd managed to get that egg yolk on the plate, it really would have helped this dish a lot.
0:14:42 > 0:14:45I am disappointed with this, David. I am, I am.
0:14:53 > 0:14:59I think you've got the presentation wrong. However, I think it tastes very good indeed.
0:14:59 > 0:15:03There's creaminess in there, a slight bit of acidity.
0:15:03 > 0:15:09Got a couple of issues with texture. The rind on the bacon is a bit chewy and the rice is still too firm.
0:15:12 > 0:15:18I wish I did it in a different way. I had the picture in my head of what I was going to do,
0:15:18 > 0:15:21then it fell apart.
0:15:21 > 0:15:24Welshman Chris has chosen the bream.
0:15:24 > 0:15:26He has served it pan-fried
0:15:26 > 0:15:32with a celeriac puree, a bream fritter and a creamy dill sauce.
0:15:32 > 0:15:37I love it. I think it's really smart, very sexy.
0:15:45 > 0:15:46Yummy!
0:15:46 > 0:15:52Dill and fish, tried and tested combination. You've put it together beautifully.
0:15:52 > 0:15:54It's just lovely, mate. Honestly.
0:15:54 > 0:15:57Hmm, hmm!
0:16:01 > 0:16:05The sea bream is beautifully seasoned and well cooked.
0:16:05 > 0:16:08The skin could be just a touch crispier.
0:16:10 > 0:16:14Your dill emulsion is a little bit heavy,
0:16:14 > 0:16:20but it packs a real punch of dill and aniseed which works beautifully well with the fish.
0:16:20 > 0:16:23The vegetables, immense attention to detail there.
0:16:23 > 0:16:26This is good cooking, very good cooking.
0:16:29 > 0:16:34It's an incredible feeling to get high-calibre praise on your food.
0:16:34 > 0:16:36And I'm in heaven.
0:16:36 > 0:16:41Kim from Cheshire is the third chef to choose the bream,
0:16:41 > 0:16:47infused with saffron, pan-fried and served with an asparagus and fennel salad
0:16:47 > 0:16:50and a vanilla and razor clam beurre blanc.
0:16:50 > 0:16:53First off, presentation, I think it looks beautiful.
0:16:53 > 0:16:59I love the colours, the precision in the dressing. It's smart, elegant, light and very appetising.
0:16:59 > 0:17:00Thank you.
0:17:06 > 0:17:09The bream, well cooked, nice, crisp skin.
0:17:09 > 0:17:14Works beautifully well with the crunchy salad, great balance of flavours.
0:17:15 > 0:17:22- The celeriac puree, I think, is just one step too far. You didn't need it.- OK.
0:17:26 > 0:17:32Razor clams, although nicely cooked, with vanilla and tarragon is so unusual, it's just a bit weird.
0:17:32 > 0:17:40- OK.- However, that beautifully cooked fish on top of the salad with a sharp vinaigrette is wonderful,
0:17:40 > 0:17:46especially when the saffron comes in as an after-note. I mean, that is beautiful.
0:17:48 > 0:17:53My dish I was very happy with. I created something out of my comfort zone.
0:17:53 > 0:17:55I hope they see the potential I have
0:17:56 > 0:18:00Jon from Cardiff is the only chef to make a dessert -
0:18:00 > 0:18:03a white chocolate sponge encased in pastry,
0:18:03 > 0:18:08served on macerated strawberries with a tarragon custard.
0:18:09 > 0:18:13Presentation, I think it's really nice, it's precise.
0:18:13 > 0:18:16Be generous... Whoa, look at that!
0:18:22 > 0:18:26The pie itself and the sponge is just too heavy.
0:18:26 > 0:18:31It's a massive, great big pudding there that I defy anybody to munch through.
0:18:35 > 0:18:40But what I really like is the custard with vanilla and tarragon.
0:18:40 > 0:18:45I've never come across it before. I think it's delicious.
0:18:45 > 0:18:50Give me a bowl of those strawberries and a bowl of that creme anglaise and I'd be happy.
0:18:55 > 0:19:01Your tastes are heavenly, Jon, but the textures are too thick and heavy.
0:19:01 > 0:19:06I've just been kissed by an angel wearing hobnail boots!
0:19:09 > 0:19:13Maybe putting a sponge in pastry wasn't the best idea,
0:19:13 > 0:19:17but I took a risk. Whether that was good or bad judgment, I don't know.
0:19:17 > 0:19:21Corporate chef Matt has stayed true to his French roots
0:19:21 > 0:19:26and chosen the poussin, poached then pan-fried,
0:19:26 > 0:19:31and served with bacon and lentils, celeriac puree, pickled girolles
0:19:31 > 0:19:33and a red wine jus.
0:19:38 > 0:19:42Lovely cooked poussin, crispy skin, moist
0:19:42 > 0:19:44and well seasoned.
0:19:44 > 0:19:47I love these little pickled girolles.
0:19:47 > 0:19:52They add a real zing to the dish and an extra dimension.
0:19:52 > 0:19:56It's very good, classical, French regional cooking.
0:19:56 > 0:19:59The lentils, bags of flavour with the bacon and wine,
0:19:59 > 0:20:03but a little bit underdone for me, a little bit chalky.
0:20:07 > 0:20:09Buttery, soft chicken,
0:20:09 > 0:20:11absolutely lovely,
0:20:11 > 0:20:15and a triumph of a celeriac puree - creamy, bursting full of flavour.
0:20:15 > 0:20:20The texture, however, is something else. It is slightly dry.
0:20:20 > 0:20:27I think you'd probably ask the waiter for an extra bottle of water by the time you'd finished.
0:20:28 > 0:20:35A bit disappointed to be honest. If I go through to the next round, I will step it up to the next level.
0:20:38 > 0:20:45Great cooking today. Four of you go through to the next round. Two of you have to leave the competition.
0:20:45 > 0:20:47Thank you very much.
0:21:03 > 0:21:09What a great start to the quarter-final! The cooking far exceeded my expectations.
0:21:09 > 0:21:14You could see the concentration, the passion that was going on in this kitchen.
0:21:14 > 0:21:17It was beautiful to watch and to taste.
0:21:17 > 0:21:22My favourite dish in here today was Chris's.
0:21:22 > 0:21:26I thought the whole thing was absolutely delicious.
0:21:26 > 0:21:29I didn't have one word of criticism. I loved it.
0:21:29 > 0:21:34Chris has all the attributes to wow the critics. He should go through.
0:21:34 > 0:21:40I think I've done enough in my eyes to go through. I'll keep my fingers crossed and pray.
0:21:40 > 0:21:45I thought Kim's sea bream today was absolutely beautiful.
0:21:45 > 0:21:51That fish with the saffron coming through the slits in the skin was like a tropical sunset
0:21:51 > 0:21:55and it tasted wonderful. Today, I fell in love with Kim's food.
0:21:55 > 0:21:59I have a sneaky feeling she's got a lot more to give.
0:21:59 > 0:22:05I was cooking at my best. I hope it's enough to get me through to the next level.
0:22:05 > 0:22:09Shaun was upset because he hasn't reached the standards that he sets himself
0:22:09 > 0:22:12and that we know he can achieve.
0:22:12 > 0:22:19I liked Shaun's fish with the spinach and the sauce and drizzles, but I didn't like Shaun's ravioli.
0:22:19 > 0:22:26But the fish was absolutely cooked to perfection and I think Shaun should go through to the next round.
0:22:26 > 0:22:29To go home at this stage, I'd be gutted.
0:22:29 > 0:22:33It means the world to stay in this competition and to become champion.
0:22:33 > 0:22:37Now...it gets a bit trickier.
0:22:39 > 0:22:42David cooked poussin ballotine wrapped in bacon.
0:22:42 > 0:22:46It was well cooked and tender and moist,
0:22:46 > 0:22:49but his risotto was dry, it wasn't a risotto.
0:22:49 > 0:22:52It was undercooked and under-seasoned.
0:22:52 > 0:22:57In a room full of quality cooking, his dish came up a little short.
0:22:57 > 0:23:01I think David's lack of experience has shown here today.
0:23:01 > 0:23:05I'd be devastated to go home now. Coming as far as I have
0:23:05 > 0:23:09and just to get thrown out of the competition would be heart-breaking.
0:23:09 > 0:23:12I'm sorry to see David go, but we can't keep him on.
0:23:12 > 0:23:17Now we've got to decide between Jon and Matt.
0:23:17 > 0:23:22There is a level of fun and inventiveness in Jon
0:23:22 > 0:23:28that I don't believe I'm ever going to see in Matt in ten years of cooking.
0:23:28 > 0:23:34Jon gave us a sponge pie, something that I've never seen before and that I never want to see again.
0:23:34 > 0:23:40Matt gave us a roasted poussin with puy lentils that I've seen before
0:23:40 > 0:23:42and I will never tire of.
0:23:42 > 0:23:45That for me is the difference between the two.
0:23:45 > 0:23:50Yeah, I can't say you're wrong. I know you're right. Sponge pie is silly.
0:23:50 > 0:23:55But the man who gave me sponge pie also gave me strawberry, vanilla and tarragon
0:23:55 > 0:24:00which was probably the best-tasting thing in the whole room. It's hard to ignore.
0:24:00 > 0:24:06- I know who should stay and who should go.- Yeah, I know you know, but we don't agree.
0:24:06 > 0:24:10Do we go safe, do we go inventive?
0:24:26 > 0:24:30It's never easy to make that decision to send two home,
0:24:30 > 0:24:32especially at this level,
0:24:32 > 0:24:37because the cooking was up there with the best.
0:24:40 > 0:24:43But we have made our decision.
0:24:46 > 0:24:49And the first chef leaving us is...
0:24:52 > 0:24:56- ..David.- Thank you very much for the opportunity.
0:25:02 > 0:25:06I should have performed a lot better than that.
0:25:06 > 0:25:10I'm just a bit upset that I never go to show them what I was really about
0:25:15 > 0:25:17And the second chef leaving us is...
0:25:22 > 0:25:24..Jon.
0:25:35 > 0:25:39I'm a bit gutted that I'm out, but there's a lot that I've learnt.
0:25:39 > 0:25:43I've learnt that I can cook. I can clearly cook because I'm here.
0:25:43 > 0:25:46Just not as well as everybody else.
0:25:56 > 0:26:02You now are going to be cooking for three well-respected restaurant critics.
0:26:03 > 0:26:07We've only got two places in the semi-final.
0:26:11 > 0:26:16An hour and 15 minutes to produce the best two courses of your career.
0:26:16 > 0:26:18Let's go.
0:26:29 > 0:26:34Our chefs today have to be seriously focused. Nothing will get past those critics.
0:26:34 > 0:26:39They will have to cook out of their skins, food that is elegant, but above all tasty.
0:26:39 > 0:26:43Impress the critics and they're through to the semi-final.
0:26:50 > 0:26:56Shaun is an army chef and you can see. His timing's never late. His presentation is bang-on.
0:26:56 > 0:27:01He's just got to keep this momentum going. That is one class operator.
0:27:03 > 0:27:09The level of competition is high. It's all about the execution on the day. The pressure is on,
0:27:09 > 0:27:15but I'm an old boy and hopefully I can teach some of these young chefs a few tricks.
0:27:17 > 0:27:20Shaun, how will you impress the critics?
0:27:20 > 0:27:24I'm doing a special loin of fallow deer, served with a potato fondant,
0:27:24 > 0:27:27a celeriac puree, broad beans and raisins.
0:27:27 > 0:27:31- For pudding, I'm doing a chocolate and raspberry souffle...- Hmm!
0:27:31 > 0:27:36..with a hot raspberry jelly and a chilled ice cream with a raspberry crisp.
0:27:36 > 0:27:41- You have got your work cut out. - Yes, chef.- Have you done this before - Yes, I have.
0:27:41 > 0:27:45- Within time?- Yes.- No wonder you've got a bit of sweat on your brow!
0:27:45 > 0:27:52- I don't suppose you've ever cooked for restaurant critics?- No, my only critics have been the soldiers.
0:27:52 > 0:27:57- So I'd probably say they might be harsher. - I'm sure they are harsher.
0:27:59 > 0:28:05Shaun has so many processes going on. He's cooking in a vacuum bag at low temperature, then roasting,
0:28:05 > 0:28:11making purees, then he's making a souffle, but he's making a warm jelly and ice cream!
0:28:21 > 0:28:28Kim is now expressing herself as a true chef with delicate flavours and precise cooking.
0:28:28 > 0:28:30I can't wait to see how far she can go.
0:28:36 > 0:28:39Kim, what are you making for us?
0:28:39 > 0:28:43Pan-fried sea trout, English peas an a black olive and anchovy dressing.
0:28:43 > 0:28:51Second course, I'll do a hazelnut and tonka bean cheesecake sandwich with balsamic roasted strawberries.
0:28:51 > 0:28:54- What's a cheesecake sandwich? - You'll have to wait and see.
0:28:54 > 0:28:58Some pretty talented chefs here today. What will set you apart?
0:28:58 > 0:29:03Desserts is not my biggest thing. I'm trying to push the boat out toda
0:29:03 > 0:29:07and create something that you will think is fantastic.
0:29:10 > 0:29:12Tonka bean cheesecake sandwich -
0:29:12 > 0:29:18I just hope that tastes every bit as yummy as it sounds.
0:29:18 > 0:29:23If anybody can pull it off, I think Kim could.
0:29:23 > 0:29:2815 minutes have gone. You've had quarter of an hour already.
0:29:33 > 0:29:39I haven't seen any weaknesses in Chris. I get excited every time that young fella cooks.
0:29:39 > 0:29:43Brilliant presentation, always a trick up his sleeve.
0:29:43 > 0:29:47I just hope he isn't over-ambitious and doesn't try too hard.
0:29:47 > 0:29:53'I'll push myself to the limit today because if I don't then I'm going home'
0:29:53 > 0:29:59and I want to go all the way to the final and, hopefully, win MasterChef 2011.
0:30:05 > 0:30:11- Chris, what are you cooking? - A cannon of lamb with rocket puree, parsley potato and an offal fritter.
0:30:11 > 0:30:18For dessert, vanilla panna cotta, rhubarb and grenadine soup, tuile biscuit and Chantilly cream.
0:30:18 > 0:30:25- What will propel you to the next round?- Just showing I've got more technical ability than the rest.
0:30:25 > 0:30:32- I'm not going to stop until I get to the top.- As you have advanced, you've grown about a foot taller.
0:30:32 > 0:30:39It's just getting great comments. I feel more confident in my ability, I'm learning, growing as a chef.
0:30:39 > 0:30:44- Any more stars on your neck if you get through? - I might on the other side!
0:30:45 > 0:30:50Chris's menu sounds extremely ambitious. So much to do.
0:30:50 > 0:30:54- But he's up for it, big time. - Chris today is on fire.
0:31:01 > 0:31:08I love Matt's style of French classic cuisine. Of course I do! But I want to see a bit of flair.
0:31:10 > 0:31:14I'm nervous. My own two courses, so I have nothing to hide behind.
0:31:14 > 0:31:18It's got to be perfect cooking for an hour and a quarter.
0:31:23 > 0:31:27- Matt, what are you cooking?- Pigeon ballotine cooked in a water bath
0:31:27 > 0:31:31with cabbage, bacon, black pudding, cauliflower puree and shallots.
0:31:33 > 0:31:37Dessert is chocolate fondant, pistachio ice cream and chocolate.
0:31:37 > 0:31:41- You will show off a modern technique of cooking in a water bath.- Yes.
0:31:41 > 0:31:46I was trying to show that I can also do the modern techniques.
0:31:46 > 0:31:52- You really want to impress us today. - Yes. But one hour to cook the best plate I've ever done in my life...
0:31:52 > 0:31:55So, yeah, it means everything.
0:31:58 > 0:32:05Chocolate fondant - really risky. Ice cream - really risky. He's doing both together.
0:32:05 > 0:32:11If they cut into that chocolate fondant and it oozes hot chocolate, I'm gonna give him a kiss!
0:32:13 > 0:32:18Guys, you've had half an hour. 30 minutes have gone.
0:32:24 > 0:32:30These three food critics have tasted hundreds of dishes on MasterChef.
0:32:30 > 0:32:34They've seen it all and can spot talent a mile away.
0:32:36 > 0:32:40'We're looking for rock-solid technique'
0:32:40 > 0:32:46and some flair, a bit of imagination. Something exceptionally good. We're looking for great.
0:32:46 > 0:32:50What I live in fear of is people thinking
0:32:50 > 0:32:54the way forward is to really risk everything. Take a few risks,
0:32:54 > 0:32:57but, please, not with my appetite!
0:32:57 > 0:33:00'It's very hard to put your finger'
0:33:00 > 0:33:05on what the perfect dish might be, but the only thing I can say is
0:33:05 > 0:33:07I will recognise it when I see it.
0:33:09 > 0:33:13'These critics are the top of their industry.'
0:33:13 > 0:33:17They are respected throughout the trade and can make or break a chef.
0:33:17 > 0:33:19'The pressure is immense.'
0:33:19 > 0:33:21You can't hide, not today.
0:33:28 > 0:33:32- 15 minutes and these mains have to go.- Yeah.
0:33:37 > 0:33:42So, Shaun: espresso loin of fallow deer served with a fondant potato,
0:33:42 > 0:33:49celeriac puree, baby beetroot, broad beans, raisins and a Pedro Ximenez jus lie.
0:33:49 > 0:33:55- Goodness, gracious me! - Shaun is either an exceptionally confident, brilliant cook
0:33:55 > 0:33:58or a completely misguided fool.
0:33:59 > 0:34:04- 90 seconds left. - Just bringing it all together.
0:34:05 > 0:34:10- All right with that, Shaun? - Nice and red. I like it.- Good.
0:34:10 > 0:34:12Come on, then, Shaun. Let's go.
0:34:14 > 0:34:17That's it. Lovely. Lovely. Looking good.
0:34:20 > 0:34:26- Personally, I love it. Can it go? Go and get them, mate. - The door's open over there.
0:34:26 > 0:34:28Go for it.
0:34:34 > 0:34:38Shaun has cooked espresso loin of fallow deer,
0:34:38 > 0:34:43served with a fondant potato, celeriac puree,
0:34:43 > 0:34:49baby beetroot, broad beans, raisins and a Pedro Ximenez jus lie.
0:34:50 > 0:34:54This is very attractively presented, isn't it?
0:34:54 > 0:34:57It's a lot neater than his description.
0:35:01 > 0:35:06The good news is you can really taste the espresso on the venison.
0:35:06 > 0:35:11The bad news is I'm not entirely sure I like it. A little too bitter.
0:35:11 > 0:35:17I don't like it. The venison is tough. I find the bitterness a complete distraction.
0:35:17 > 0:35:21And the fondant potatoes are underdone.
0:35:21 > 0:35:27It looks like I'm going to be the lone voice crying in the wilderness in defence of Shaun's venison.
0:35:27 > 0:35:31Taken by itself, I can see that it would be too bitter,
0:35:31 > 0:35:37but the other sweet things going on give it complexity. So shoot me!
0:35:39 > 0:35:42It tastes beautifully unusual.
0:35:42 > 0:35:46Bitter coffee, real sweetness of sherry and of the raisins.
0:35:46 > 0:35:53The coffee around the deer is delicious, but I don't like the sauce. It tastes of stock cube!
0:35:53 > 0:35:57It looks great, doesn't quite deliver for me.
0:35:58 > 0:36:02Right. The bad news is you've got 15 minutes for dessert.
0:36:03 > 0:36:08I like the confidence and ambition of Shaun's menu.
0:36:08 > 0:36:14Chocolate and raspberry souffle on its own would be marvellous, but he's embellishing it.
0:36:18 > 0:36:22- Bollocks.- What's up, Shaun? - I'm not happy, chef.- Not happy?
0:36:22 > 0:36:26It's not going right for me. I'm disappointed.
0:36:26 > 0:36:31Shaun has issues with his souffles. If they don't rise - disaster!
0:36:33 > 0:36:37- Your jelly's all right, though? - Yeah, fine, chef.- Ice cream?
0:36:37 > 0:36:42The ice cream is just cream. It's not looking good either.
0:36:42 > 0:36:48- What are we going to do? - I'll just do chilled cream. - You're already five minutes over.
0:36:48 > 0:36:53I just want it to be just right. I'd rather tell them another minute.
0:36:53 > 0:36:56- Yeah.- Go on, tell them.
0:37:01 > 0:37:07Excuse me. My souffle still needs a little bit longer. I'd just like to apologise for the delay.
0:37:07 > 0:37:10I'd like to serve it correct.
0:37:17 > 0:37:20OK, Shaun, go. Quick.
0:37:24 > 0:37:28Please watch out. The plates are hot.
0:37:28 > 0:37:33For dessert, Shaun has made a chocolate and raspberry souffle
0:37:33 > 0:37:38with hot raspberry jellies and a raspberry crisp with whipped cream.
0:37:38 > 0:37:44It's a bit of a trap really, isn't it? If you have a hot jelly, you have to have a hot plate.
0:37:44 > 0:37:48So you can't have cold cream without it going gooey.
0:37:55 > 0:37:57I like chocolate.
0:37:57 > 0:38:00I like souffles. I hate this.
0:38:00 > 0:38:05God knows what it's meant to be, but it's dark and bitter and hostile.
0:38:05 > 0:38:10All the air has been sucked out and it's a dense little puck.
0:38:10 > 0:38:16The hot jelly, which looks disconcertingly like a wine gum, tastes like solidified puree.
0:38:16 > 0:38:20- A very strange, grainy texture. - It's the black hole of desserts.
0:38:20 > 0:38:25It's collapsed in on itself and is sucking light out of the room.
0:38:25 > 0:38:28Warm jelly. Warm jelly.
0:38:30 > 0:38:35Now that's lovely. I'm just not sure it saves the rest of the plate.
0:38:35 > 0:38:38Technically, this is a disaster.
0:38:45 > 0:38:50Once you serve that first course and you know they're waiting, the pressure hits you.
0:38:50 > 0:38:52I totally let myself down.
0:38:52 > 0:38:55Today, it was tough. Very tough.
0:39:03 > 0:39:07- Kim, 15 minutes before your main goes out. You know that?- Yes.
0:39:07 > 0:39:11I look at Kim's menu and feel reassured
0:39:11 > 0:39:16by its basic simplicity. Sea trout with asparagus and English peas
0:39:16 > 0:39:20and a black olive and anchovy dressing all makes clear sense.
0:39:25 > 0:39:29- Kim, what's left to go on? - Just plating right now.
0:39:33 > 0:39:38- That's looking good. I love the look of this, Kim.- Ready.
0:39:38 > 0:39:41- Can we go?- Ready.- Let's do it.
0:39:50 > 0:39:55Kim has made pan-fried sea trout with asparagus, English peas,
0:39:55 > 0:39:58and a black olive and anchovy dressing.
0:39:58 > 0:40:01I love the look of this.
0:40:01 > 0:40:07She's got amazing movement that she's managed to create on the plate. It looks fantastic.
0:40:07 > 0:40:13- It looks very pretty, doesn't it? Pink and green. - Please, please be good!
0:40:19 > 0:40:24As near as it comes to a faultless dish. The fish, brilliantly cooked,
0:40:24 > 0:40:30- and she lets the other ingredients speak for themselves. - The tapenade thing goes very well.
0:40:30 > 0:40:34It's got a little spicy kick to it. The green sauce is very nice.
0:40:34 > 0:40:38Good taste, good ingredients, great execution. Makes me very happy.
0:40:38 > 0:40:41Unreservedly good.
0:40:45 > 0:40:50That's seriously good cooking. The fish - lovely, crispy skin.
0:40:50 > 0:40:55Asparagus puree - bags of flavour. It looks beautiful and tastes even better.
0:40:57 > 0:41:02- Listen, 15 minutes. Cheesecake sandwich?- Yes.
0:41:03 > 0:41:08- Hazelnut cheesecake sandwich. - Cheesecake - never kick one of those out of bed.
0:41:08 > 0:41:15And balsamic vinegar with strawberries can work very well. So there's a lot of promise there.
0:41:18 > 0:41:2260 seconds, but we're doing all right. 60 seconds.
0:41:25 > 0:41:28We-e-ey! This we like.
0:41:29 > 0:41:32Very nice. Lovely colours.
0:41:32 > 0:41:36- Happy?- Very happy, yes.- Good.
0:41:36 > 0:41:38Three? Yes.
0:41:46 > 0:41:48Thank you.
0:41:48 > 0:41:53For dessert, Kim has made a cheesecake sandwich -
0:41:53 > 0:41:57layers of tonka bean cheesecake filling between two hazelnut tuiles
0:41:57 > 0:42:02served with balsamic-roasted strawberries and basil.
0:42:02 > 0:42:05Kim's got a real eye, hasn't she?
0:42:05 > 0:42:11It just looks kind of sexy. Things are bulging out all over. I want to get in there.
0:42:15 > 0:42:17This is terrific.
0:42:17 > 0:42:22There's a saltiness to the cream filling and the biscuit is terrific.
0:42:22 > 0:42:26It's so tasteful! It makes you want to weep.
0:42:26 > 0:42:33I've eaten many a tonka bean, but this is the first time I've eaten one that tastes fantastic.
0:42:34 > 0:42:40The cheesecake mixture is really silky smooth and delicious. I love the strawberries.
0:42:40 > 0:42:46- And there's a hint of pepper, which gives bite. The presentation is beautiful.- That is delightful.
0:42:46 > 0:42:49The whole thing is yummy.
0:42:54 > 0:42:57My dish I was very happy with.
0:42:57 > 0:43:01It was out of my comfort zone. I hope they see the potential I have.
0:43:05 > 0:43:11- How you doing, Chris?- Good, good. - All set for the main course? - Just got to warm it and plate up.
0:43:11 > 0:43:14You've got 12 minutes.
0:43:15 > 0:43:19So Chris's menu is cannon of lamb with broccoli puree, savoy cabbage,
0:43:19 > 0:43:26- parsley potato, offal fritter and a tomato jus.- I'd like to see the word offal used more often.
0:43:26 > 0:43:30Putting prime cuts with a cheaper one seems a fine idea.
0:43:32 > 0:43:35- Happy with everything?- Very happy.
0:43:41 > 0:43:46- Come on, son. This is beautiful. - Well done, Chris. Well on time.
0:43:46 > 0:43:49Very nice, very smart. Well done.
0:43:54 > 0:43:59Chris has cooked a cannon of Welsh lamb with broccoli puree,
0:43:59 > 0:44:03savoy cabbage casserole, parsley potato,
0:44:03 > 0:44:06an offal fritter and a tomato jus.
0:44:06 > 0:44:12It's nice to see gravy turning up in enough quantity
0:44:12 > 0:44:16to dip things into. And the lamb looks admirably pink.
0:44:22 > 0:44:27The main issue for me is that the lamb isn't particularly spectacular.
0:44:27 > 0:44:33He's over-trimmed the fat, not allowed it to be that rich, salty, caramelised crispy thing we love.
0:44:33 > 0:44:38I like the little fritter with its offal filling.
0:44:38 > 0:44:43It sort of tastes rather like it looks, which is perfectly decent,
0:44:43 > 0:44:45but it's not blowing my socks off.
0:44:47 > 0:44:54Mmm. There's sweetness and good seasoning, iron from the cabbage and rosemary as well. That's lovely.
0:44:54 > 0:45:00The lamb is ever so slightly overcooked. It almost looks boiled.
0:45:00 > 0:45:05But I really like that offal fritter. It's delicious. Nice touch.
0:45:05 > 0:45:11The broccoli puree and cabbage are delicious. I really do like this dish, but there are errors.
0:45:13 > 0:45:17- Right, Chris. 15 minutes, dessert. - Yeah.- Go, go, go.
0:45:22 > 0:45:27Vanilla panna cotta with a chilled rhubarb and grenadine soup, creme Chantilly and a tuile biscuit.
0:45:27 > 0:45:34Hiding behind these grand words is the basic stuff you learn in dessert school
0:45:34 > 0:45:41- in week one.- Getting a panna cotta right is not quite as easy as it looks.
0:45:42 > 0:45:47Chris, that's beautiful panna cotta. Look at that vanilla.
0:45:49 > 0:45:52- What have we got here? - Rhubarb and grenadine soup.
0:45:52 > 0:45:57- Oh, mate!- Poached rhubarb underneath?- Yes, chef.
0:45:57 > 0:45:59- Going to go?- Yeah.- Come on!
0:45:59 > 0:46:02- Come on.- Well done.
0:46:11 > 0:46:17For his dessert, Chris has served a vanilla panna cotta with a chilled rhubarb and grenadine soup,
0:46:17 > 0:46:21creme Chantilly and a tuile biscuit.
0:46:21 > 0:46:27This panna cotta is wobbling as it should. It is moving in the correct manner.
0:46:27 > 0:46:32Shame he's served it in a washing up bowl, but it looks great.
0:46:34 > 0:46:40On the plus side, and it's a big plus, he has executed this dish very, very well.
0:46:40 > 0:46:44But is it what somebody in this competition should be doing?
0:46:44 > 0:46:51- It feels like there should be a pastry element. It's slightly meagre.- It's like doing an easy dive
0:46:51 > 0:46:56rather than three pikes and a tuck and whatever other things divers do.
0:47:00 > 0:47:07It is cool and refreshing and fruity and slightly sharp and then vanilla cream panna cotta at the end.
0:47:07 > 0:47:10That is nectar.
0:47:11 > 0:47:17I would have liked a little bit more rhubarb and a few more tuile biscuits,
0:47:17 > 0:47:19but it's a very good dessert.
0:47:28 > 0:47:33I'm really happy with my food. Main course, I thought, was perfect.
0:47:33 > 0:47:38The panna cotta was perfect. The soup, bright red, full of flavour.
0:47:38 > 0:47:42I couldn't have done any better if I'd tried.
0:47:43 > 0:47:50- Matt, you've got 15 minutes to go. You all right?- Yeah, I should be on time.- Yeah? OK, good.
0:47:52 > 0:47:59So, Matt - five-spice, crusted pigeon ballotine with cauliflower puree, confit shallot, black pudding
0:47:59 > 0:48:04- and savoy cabbage.- Pigeon ballotine suggests he's going for it.
0:48:04 > 0:48:08If he can do something exciting with it, that could be a stand-out dish.
0:48:08 > 0:48:12- Two minutes, Matt.- Yeah.- Let's make sure it's exactly how you want it.
0:48:12 > 0:48:14Yes.
0:48:17 > 0:48:22- What's left now, Matt? - Just plate up and carve the pigeon.
0:48:22 > 0:48:24You've got a minute.
0:48:26 > 0:48:29Good, good, good.
0:48:29 > 0:48:34- Carrot for colour. Your sauce all right?- Yeah, it will have to do.
0:48:34 > 0:48:39- What were you looking for? - Nice, dark stock colour. It's not red, but...
0:48:42 > 0:48:44Well done.
0:48:54 > 0:48:58Matt has cooked five-spice crusted pigeon ballotine
0:48:58 > 0:49:04with cauliflower puree, black pudding, confit shallot and savoy cabbage.
0:49:04 > 0:49:08Moderately pretty plateful, but where's the gravy?
0:49:08 > 0:49:12- I like gravy.- Pigeon is very difficult to get right.
0:49:12 > 0:49:19Undercook it and it looks a bit red and liverish. This looks a bit red and liverish!
0:49:25 > 0:49:30- I very much like the cauliflower puree.- Mmm.- It's big and rich,
0:49:30 > 0:49:36- but something about the pigeon just isn't right.- The pigeon should be the star and it's not.
0:49:36 > 0:49:40It's the third spear carrier in the background.
0:49:40 > 0:49:44I actually like the pigeon. I think he's coaxed good flavour from it.
0:49:44 > 0:49:52Black pudding fine, puree gorgeous. There's lots of almost nice things, but it doesn't come together.
0:49:56 > 0:50:01Cauliflower puree is really nutty and silky smooth. It's delicious.
0:50:01 > 0:50:09It really works well with that pigeon. The flavour from that five spice and breadcrumb, very good.
0:50:09 > 0:50:13I'd have my pigeon more cooked, but it has style and elegance.
0:50:14 > 0:50:18- Matt, 15 minutes and then dessert. Yeah?- Yeah.
0:50:20 > 0:50:26Chocolate fondant with pistachio ice cream, hazelnuts, chocolate tuile and griottine cherries.
0:50:26 > 0:50:30If I never eat another chocolate fondant, I won't really mind.
0:50:30 > 0:50:36Get it right, we applaud. Get it wrong and we laugh our heads off!
0:50:38 > 0:50:44- Fondants take seven minutes to cook. - Yes.- And there's eight minutes to go, so bang on time, yes?- Yes.
0:50:49 > 0:50:54You've got to motor a bit now. Three minutes to go.
0:50:54 > 0:50:58- You've got 60 seconds.- I'd rather be a minute late than them collapse.
0:50:58 > 0:51:01We can give you a minute.
0:51:08 > 0:51:15- Chocolate - bouncy, crispy, wafer-thin.- Magic. Careful! Don't drop it. Go easy. Well done.
0:51:15 > 0:51:19Is it going to have a runny centre or uncooked cake mix?
0:51:21 > 0:51:24Thank you.
0:51:24 > 0:51:30For pudding, Matt has made chocolate fondant on a bed of crushed hazelnuts,
0:51:30 > 0:51:37honey and griottine cherries, served with pistachio ice cream and a chocolate tuile.
0:51:38 > 0:51:45Having said I never wanted to eat another chocolate fondant, Matt's made it look exciting.
0:51:45 > 0:51:49And the new wave tuile on the top. It looks very nice.
0:51:49 > 0:51:52I like the way it's bowing.
0:51:53 > 0:51:58And...absolutely perfect. That's not an easy thing to do.
0:52:02 > 0:52:07Texture's beautiful. I love the ice cream and the nuts playing into it.
0:52:07 > 0:52:12It has a lot more character than a normal dessert.
0:52:12 > 0:52:16Everything made beautifully. Texture's wonderful.
0:52:16 > 0:52:21- I'd like it a little bit sweeter. - I think it's sweet enough.- Do you?
0:52:21 > 0:52:27I really like that pistachio ice cream. It's got a wonderful deep flavour of pistachio.
0:52:29 > 0:52:34I pushed myself to the max there, gave it everything I've got.
0:52:35 > 0:52:43I was expecting great things today and they delivered. It was great to watch and great to taste.
0:52:43 > 0:52:50I'm awed by the level of achievement, but I can't believe Shaun tripped up the way he did.
0:52:50 > 0:52:54I feel really sorry for Shaun. He had so much promise.
0:52:54 > 0:53:01Everything that could go wrong went wrong. I really didn't like the sauce he served with his deer.
0:53:01 > 0:53:07- I found it too harsh and too sweet. - Fondant potatoes needed to be softer
0:53:07 > 0:53:11and the broad beans weren't cooked enough either. That was the start,
0:53:11 > 0:53:14but dessert was a write-off.
0:53:14 > 0:53:19The chocolate souffles didn't rise. They looked more like brownies.
0:53:19 > 0:53:23We had ice cream that turned into chilled cream that wasn't chilled.
0:53:23 > 0:53:28- He had a disaster. - This is harsh, but there's no way Shaun can go through.
0:53:28 > 0:53:32I'm feeling quite deflated, disappointed with myself.
0:53:32 > 0:53:36If I leave today, then I leave and I've only got myself to blame.
0:53:36 > 0:53:39What a day Kim had.
0:53:39 > 0:53:46No tricks, no bells and whistles, just quality technique, traditional skilful cooking.
0:53:46 > 0:53:53The crispy skin sea trout was cooked to perfection along with that lovely garnish of mixed green vegetables.
0:53:53 > 0:53:59- It was cooking at its best. - I also really liked her cheesecake sandwich.
0:53:59 > 0:54:05- It was absolutely delicious. - Kim's a semi-finalist.- She definitely has got to go through.
0:54:05 > 0:54:10I'm very happy with both courses. I think I've done myself proud.
0:54:10 > 0:54:15We've got one place left. And that goes to either Chris or Matt.
0:54:15 > 0:54:20Chris's main dish I have a few issues with.
0:54:20 > 0:54:26It looked really nice on the plate, but I found the lamb uninspiring and slightly overcooked.
0:54:26 > 0:54:30It was balanced, but not fault-free. It didn't wow.
0:54:30 > 0:54:35That was the pick of the desserts. They thought he could have tried harder.
0:54:35 > 0:54:40It was a very good dessert, but again it lacked a wow factor.
0:54:40 > 0:54:46I like to think I've done enough, but just hoping and praying.
0:54:46 > 0:54:52Matt, I wondered whether he could bring finesse to his big French flavours and he can.
0:54:52 > 0:54:59His five-spice crusted pigeon could have done with a couple of minutes. It was pretty rare, even for me.
0:54:59 > 0:55:03The cauliflower I really loved. Delicious, sweet, creamy texture.
0:55:03 > 0:55:10- His dessert was an incredible amount of work. Crushed nuts, chocolate fondant.- The ice cream was spot on.
0:55:10 > 0:55:17Not too sweet. A good dessert, beautifully presented, but it's a few steps away from perfection.
0:55:17 > 0:55:22If I went through today it would be the best feeling in the world.
0:55:24 > 0:55:29How do we split these guys? They're both very good chefs.
0:55:29 > 0:55:36They've both given us good plates of food and they've both messed up a little. A little.
0:55:36 > 0:55:40At times like this, you just have to go with your gut.
0:55:40 > 0:55:44On today's food, I think I know who has to go through.
0:55:59 > 0:56:04Two of you will become semi-finalists, two of you are leaving.
0:56:07 > 0:56:10Our first semi-finalist is...
0:56:12 > 0:56:14Kim.
0:56:15 > 0:56:17Thank you.
0:56:19 > 0:56:21The first chef leaving us is...
0:56:23 > 0:56:27- Shaun.- Thank you, chef. - Sorry.- My pleasure.
0:56:32 > 0:56:39To come as far as I have is a great honour. I'm just disappointed in how I executed today's menu.
0:56:39 > 0:56:43But if you mess up you deserve to go.
0:56:44 > 0:56:52It's now between Matt and Chris. I can quite honestly say this has been the toughest decision to make.
0:56:56 > 0:56:58The chef leaving us is...
0:57:00 > 0:57:03Chris. Sorry, Chris.
0:57:15 > 0:57:22I'm absolutely heartbroken. I came so close, but I cooked for one of the best chefs. It's a privilege.
0:57:22 > 0:57:24I've had a wonderful time.
0:57:26 > 0:57:28- Well done. - Thank you.
0:57:28 > 0:57:31You guys rock. Well done.
0:57:32 > 0:57:37I am absolutely overjoyed. This is amazing. This is fantastic. Semi-finals.
0:57:37 > 0:57:41Much closer now to the final. I'm excited.
0:57:41 > 0:57:46I'm so overjoyed, I'm almost a bit teary. I'm just so happy.
0:57:46 > 0:57:48I can't believe it.
0:57:48 > 0:57:50Cheers. Well done.
0:57:56 > 0:58:03Next week, ten more chefs are back to try and impress Monica and Gregg.
0:58:03 > 0:58:07This is your first test on Professional MasterChef.
0:58:11 > 0:58:15If I can keep a clear head, I should be OK.
0:58:16 > 0:58:20Being older, it's time to step up to the plate.
0:58:20 > 0:58:24I'm young, enthusiastic and willing to learn.
0:58:26 > 0:58:29Lovely. You obviously are a pro.
0:58:30 > 0:58:35It's a complete failure. I'm quite annoyed to see it, to be honest.
0:58:52 > 0:58:56Subtitles by Subtext for Red Bee Media Ltd - 2011
0:58:57 > 0:58:59Email subtitling@bbc.co.uk