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 > 0:00:16- Thomas, two St Jacques on the pass, now.- Oui!
0:00:16 > 0:00:19Now he and MasterChef judge Gregg Wallace
0:00:19 > 0:00:24are on the hunt for Britain's next culinary superstar,
0:00:24 > 0:00:28a professional with the talent to cut it in the world's top kitchens.
0:00:31 > 0:00:32Perfect.
0:00:38 > 0:00:40It's the semi-finals.
0:00:42 > 0:00:47These six professionals are some of the best chefs in the country.
0:00:50 > 0:00:54And they've beaten off stiff competition to get this far.
0:00:55 > 0:00:58Now they're to compete in pairs.
0:01:00 > 0:01:05Each pair will go head to head in some of the UK's Michelin-starred restaurants.
0:01:06 > 0:01:12Although we're dealing with professional chefs, I guarantee that they are in for a shock.
0:01:12 > 0:01:15This, for them, is going to be a revelation.
0:01:18 > 0:01:21Now two London-based sous chefs,
0:01:21 > 0:01:2530-year-old Kim and 25-year-old Oli,
0:01:25 > 0:01:28will battle it out for their place in the final.
0:01:30 > 0:01:34Now that's it head to head, obviously there's more nerves.
0:01:34 > 0:01:36I need to absolutely smash it today.
0:01:36 > 0:01:39To get through to the final, it would be a dream.
0:01:40 > 0:01:43I really want to do great in this competition.
0:01:43 > 0:01:47'I want to go to the final and win.'
0:01:47 > 0:01:49For me, it is about getting better as a chef
0:01:49 > 0:01:52and just coming out on top, really.
0:01:57 > 0:02:00Only one of them can become a finalist.
0:02:11 > 0:02:13Oli and Kim are heading to Perthshire,
0:02:13 > 0:02:16home to Scotland's only two-Michelin-starred restaurant,
0:02:16 > 0:02:19Andrew Fairlie at Gleneagles.
0:02:25 > 0:02:28Well, I've been cooking since I was 15 years old
0:02:28 > 0:02:30and so I've been a chef for a long time, now.
0:02:32 > 0:02:34As soon as I saw a kitchen in operation,
0:02:34 > 0:02:39I knew that's what I was going to be and I've been there ever since.
0:02:41 > 0:02:46At 20, Chef Patron Andrew Fairlie became the first winner
0:02:46 > 0:02:48of the prestigious Roux Scholarship.
0:02:48 > 0:02:52He went on to train under legendary chef Michel Guerard
0:02:52 > 0:02:53in Gascony.
0:02:57 > 0:02:59To be a great chef, you have to love it.
0:02:59 > 0:03:00You genuinely have to love it.
0:03:03 > 0:03:06In this industry, there is no fast-track, really.
0:03:06 > 0:03:10You have to put the hours in, you have to learn your craft.
0:03:10 > 0:03:11You have to work hard.
0:03:13 > 0:03:16Andrew opened his Gleneagles restaurant in 2003,
0:03:16 > 0:03:19earning his first star after just one year.
0:03:19 > 0:03:22The second followed in 2006.
0:03:25 > 0:03:28With today, there is no room for a mistake,
0:03:28 > 0:03:31as far as, I want to go in there and prove myself
0:03:31 > 0:03:34but I'm so nervous about what could go wrong.
0:03:34 > 0:03:39You know, I don't want to have a bad service, so...
0:03:39 > 0:03:42I'm really nervous, yeah.
0:03:42 > 0:03:45This opportunity today, I feel so privileged,
0:03:45 > 0:03:49to cook someone else's dishes at a two-Michel-starred restaurant.
0:03:49 > 0:03:51There's a lot of pressure.
0:03:51 > 0:03:54This is his food, his standards, so I need to do it justice.
0:03:56 > 0:03:59'Andrew is a chef at the top of his game.'
0:03:59 > 0:04:02His food is precise and beautiful.
0:04:05 > 0:04:08My food in style and presentation is very clean
0:04:08 > 0:04:12but the detail that goes into it is hugely important
0:04:12 > 0:04:15and because it is so simple in presentation,
0:04:15 > 0:04:18the slightest little thing that goes wrong with it, you will notice
0:04:18 > 0:04:22and if it's not right, you know, it gets sent straight back.
0:04:25 > 0:04:30In a two-Michelin-starred restaurant, no mistakes are tolerated whatsoever.
0:04:33 > 0:04:36This is a huge step for Oli and Kim.
0:04:40 > 0:04:43Kim, nice to meet you. Oli, nice to meet you.
0:04:43 > 0:04:46I don't know how much experience you've had at this level before.
0:04:46 > 0:04:48We've got 54 covers in.
0:04:48 > 0:04:51There is no second chance on this one, I'm afraid.
0:04:51 > 0:04:53You are right in at the deep end.
0:04:53 > 0:04:54Best of luck to you
0:04:54 > 0:04:59but we need to get a move on because you've got a lot of work to get through, so let's do it.
0:05:01 > 0:05:05Kim and Oli will each cook one dish from the menu degustation
0:05:05 > 0:05:07or tasting menu.
0:05:07 > 0:05:10Many top restaurants feature these multiple-course menus,
0:05:10 > 0:05:13to showcase the best of the chef's repertoire.
0:05:16 > 0:05:19Andrew's degustation costs £125
0:05:19 > 0:05:21and features a total of nine courses...
0:05:23 > 0:05:28comprising two starters, two fish, one pasta
0:05:28 > 0:05:31one meat, one cheese
0:05:31 > 0:05:33and two puddings.
0:05:44 > 0:05:46Kim is in charge of a fish course.
0:05:47 > 0:05:51Orkney scallops accompanied by squat lobster,
0:05:51 > 0:05:56razor clam, sea vegetables, a potato and seaweed crisp,
0:05:56 > 0:06:00a square of dashi jelly and served with a dashi broth.
0:06:03 > 0:06:07All we're going to do is just warm up our seaweed in there.
0:06:11 > 0:06:14What you need to be really aware of with this dish
0:06:14 > 0:06:17is that it's seconds -
0:06:17 > 0:06:21you know, your clams, five seconds and they're overcooked.
0:06:21 > 0:06:23Then it's wasted.
0:06:23 > 0:06:25It's a waste of money and a waste of time.
0:06:30 > 0:06:33All we really want to do with the scallop
0:06:33 > 0:06:37- is so the centre is just warm and no more.- OK.
0:06:38 > 0:06:42So you need to judge that to take it off when it's almost raw in the centre -
0:06:42 > 0:06:44it will continue to cook.
0:06:44 > 0:06:46So you can see, the scallop's ready.
0:06:47 > 0:06:49OK, so that's your clams. Just warm.
0:06:49 > 0:06:53- The squat lobsters are... - Just there, yeah?- ..just cooked.
0:06:53 > 0:06:55So that's ready to plate.
0:06:55 > 0:06:59So what we do is... So presentation wise with this dish,
0:06:59 > 0:07:02really what we're trying to do, it's the sea. It's the seashore.
0:07:20 > 0:07:25This is one of the dishes that people would come to a two-star restaurant in Scotland for.
0:07:25 > 0:07:29It's seafood, it's the best of what we've got, OK?
0:07:29 > 0:07:31- Yeah.- So there's a lot of pressure on you for this one.
0:07:31 > 0:07:35- If this one's not right, then we can't serve it.- OK.- OK?
0:07:35 > 0:07:39- And I can't stress enough to you it's down to the second.- OK.
0:07:39 > 0:07:41- OK?- Yeah.
0:07:44 > 0:07:45I feel fairly confident.
0:07:45 > 0:07:49Obviously, there's a lot of timings that I have to control myself.
0:07:49 > 0:07:53I'm excited. I love to cook fish, so I'm excited about the dish.
0:07:57 > 0:08:02Oli is responsible for the degustation's pasta course -
0:08:02 > 0:08:06hand-rolled macaroni with girolles and goat's curd,
0:08:06 > 0:08:10served with fresh peas, pea puree and shoots
0:08:10 > 0:08:12and a chicken jus gras.
0:08:20 > 0:08:25Bearing in mind, once the check's called you've got five minutes to get this dish up to the hot plate.
0:08:29 > 0:08:32It's the detail that they really need to be aware of.
0:08:32 > 0:08:34It's the cooking of the pasta.
0:08:34 > 0:08:38It's five or ten seconds - is the pea overcooked or undercooked?
0:08:38 > 0:08:42The mushrooms - when do you stop cooking the mushrooms rather than just keep cooking them?
0:08:42 > 0:08:46Have you cooked the life out of it or does it still smell of the forest?
0:08:51 > 0:08:55Presentation of the pasta dish, there is no set way to plate that dish
0:08:55 > 0:08:58but I need to see some personality on the plate
0:08:58 > 0:09:01and you need to stand back and look at the plate as a picture.
0:09:03 > 0:09:06You need to have some flair, some touch there,
0:09:06 > 0:09:09in order to make that dish stand up and come alive.
0:09:12 > 0:09:16I don't want something regimented but it needs to be light and vibrant.
0:09:16 > 0:09:18If you see that the mushrooms are overcooked
0:09:18 > 0:09:22or the goat's curd has melted or whatever,
0:09:22 > 0:09:24you are going to get the plate back
0:09:24 > 0:09:26and then we're going to have problems.
0:09:27 > 0:09:28Yes, Chef.
0:09:31 > 0:09:33There's a lot of elements to get correct.
0:09:33 > 0:09:36There's a lot of emphasis on the cooking time.
0:09:36 > 0:09:39Everything needs to be done spot on.
0:09:39 > 0:09:42If I can pull all that together, I think I can do it.
0:10:00 > 0:10:03We are about to throw them into the deep end of service
0:10:03 > 0:10:05in a busy, two-Michelin-starred restaurant.
0:10:09 > 0:10:11This is their chance to impress -
0:10:11 > 0:10:15to impress us but also, maybe, a future employer.
0:10:19 > 0:10:22I'm taking a massive risk, letting two people into the kitchen
0:10:22 > 0:10:25and doing service on their very first day.
0:10:25 > 0:10:27We would never normally do that.
0:10:27 > 0:10:30But there's absolutely no mistaking,
0:10:30 > 0:10:33they are going to be under huge stress.
0:10:44 > 0:10:47So we have six covers, six menus degustation.
0:10:47 > 0:10:49ALL: Oui!
0:10:54 > 0:10:57- Six scallops degustation, four and a half.- Oui!- Oui!
0:10:59 > 0:11:04Kim's scallops and lobster dish will be the third course to go out.
0:11:04 > 0:11:07It must be ready on time so she doesn't delay the chefs after her.
0:11:12 > 0:11:14- Two scallop degustation, please.- Oui. - Oui.
0:11:17 > 0:11:19- Two scallops, I want.- Yeah.
0:11:19 > 0:11:22- Er, seven minutes on two scallops. - Oui.
0:11:22 > 0:11:25- Three minutes on six scallops coming up.- Oui.
0:11:39 > 0:11:41OK, Kim, your time's up.
0:11:41 > 0:11:45- How long do you need on the scallops? - Thirty seconds to the six.- OK.
0:11:45 > 0:11:48Are you sure? 30 seconds? 30 seconds?
0:11:48 > 0:11:51- I'll be one minute on scallops. - One minute, OK.- Yes.
0:11:55 > 0:11:56Six coming now.
0:12:01 > 0:12:03Hang on a second.
0:12:03 > 0:12:05You see this?
0:12:05 > 0:12:08It's too flat. It just needs to have more life to it.
0:12:12 > 0:12:14- Kim, it needs to be quicker, eh?- Yes.
0:12:18 > 0:12:21You're not going to get two scallops out in three minutes.
0:12:21 > 0:12:24Let's get a realistic time. It's going to be five minutes.
0:12:32 > 0:12:35- Are you happy?- Yes, Chef.- OK, right.
0:12:35 > 0:12:39- Right, let's go.- Service.- A three minute call when it was 12 minutes.
0:12:39 > 0:12:43Yes. Three minutes from now I need two scallops, two lobster.
0:12:43 > 0:12:46- Oui.- So you need to have these scallops up
0:12:46 > 0:12:48- because the lobster's coming with them.- Yes.
0:12:49 > 0:12:54Busy. Not feeling good right now. A lot to do and trying to keep up.
0:12:59 > 0:13:04Time's up. OK, I've got two lobsters here and I'm waiting on your scallops.
0:13:04 > 0:13:07- OK, scallops coming up.- Oui.
0:13:16 > 0:13:18- OK, Kim, that's good. Scallops perfectly cooked.- OK.
0:13:18 > 0:13:22- Plates are clean. Ready to go?- Yeah. - OK, good. Send them.
0:13:22 > 0:13:26- Service.- Oui!- Oui! - OK, table one, please.
0:13:26 > 0:13:32OK, Kim, you're four and a half minutes behind your second time.
0:13:35 > 0:13:36I'm over schedule right now.
0:13:36 > 0:13:41I need to get these right, so I need to concentrate a lot more
0:13:41 > 0:13:44and really think about my times so I don't get them wrong.
0:13:54 > 0:13:58Oli's pasta dish is the next dish of the menu.
0:13:58 > 0:14:02- Six pasta degustation away, please. - Oui!- Oui!
0:14:02 > 0:14:06- Six pasta, eight minutes. - Oui.- Oui.- Oui.
0:14:26 > 0:14:29You've got far too much. Tip that out onto a tray.
0:14:29 > 0:14:30Put it back into the pan.
0:14:30 > 0:14:32Watch the seasoning, as well.
0:14:32 > 0:14:37The worst thing that could happen to you is for you to get six pastas sent back at this moment.
0:14:37 > 0:14:40You're never going to recover this, OK?
0:14:40 > 0:14:41So take your time, do it properly.
0:14:41 > 0:14:46- Give it up to me properly and then you've got no trouble.- Oui.
0:14:50 > 0:14:53- We've getting serious now, here. - Oui, Chef.
0:14:53 > 0:14:56Watch the seasoning. You're not thinking about it.
0:14:56 > 0:14:58You're just throwing handfuls of salt in there.
0:15:02 > 0:15:05Taste that before you give it me. Pepper, as well. One turn is enough.
0:15:09 > 0:15:11- Six minutes to the pasta.- Oui.
0:15:14 > 0:15:18- Steve will put the pea jus on, you put the pasta on.- Chef.
0:15:18 > 0:15:20Is that hot?
0:15:21 > 0:15:24Come on, guys, we're going to slow the service up here.
0:15:25 > 0:15:27Now, quick as you can, quick as you can.
0:15:38 > 0:15:40Oh, step up, step up.
0:15:40 > 0:15:42Chef.
0:15:45 > 0:15:48This is fine. Before you tipped that butter out, imagine what was there.
0:15:48 > 0:15:51- A few more girolles, as well. - A few more girolles, less butter.
0:15:51 > 0:15:55Some more peas, girolles - that's what we're selling.
0:15:55 > 0:15:57- OK?- Yes, Chef. - Right, let's go.
0:15:57 > 0:16:00- Make sure you're ready for the next one, Oli, OK?- Oui, Chef.
0:16:02 > 0:16:05Restaurant. Table seven, please.
0:16:09 > 0:16:12I think their confidence is starting to go a little bit.
0:16:12 > 0:16:16We've got about 35 guests on the board here
0:16:16 > 0:16:19and now we can't afford any more slip-ups.
0:16:19 > 0:16:23The restaurant are starting to feel the pressure as well.
0:16:23 > 0:16:27If they expect a dish in three minutes and it comes up 12 minutes later,
0:16:27 > 0:16:28it's not going to work.
0:16:28 > 0:16:31I think they could be in a bit of trouble in a wee bit.
0:16:32 > 0:16:34It's going to be tough.
0:16:34 > 0:16:37- Two macaroni degustation away, please.- Oui!- Oui!
0:16:39 > 0:16:41- Two pasta, six minutes.- Oui!- Oui!
0:16:41 > 0:16:45- Two scallop degustation away, please. - Two scallops degustation, five minutes.
0:16:45 > 0:16:49- You take it, six minutes - I want them both together.- Oui.- Oui.
0:16:49 > 0:16:51- Yeah.- Oui.
0:17:00 > 0:17:01Plenty of time.
0:17:01 > 0:17:04I think your pasta is too quick. It's in far too early.
0:17:04 > 0:17:07Two pasta, two scallops, five minutes.
0:17:07 > 0:17:08ALL: Oui!
0:17:20 > 0:17:21OK. Good.
0:17:26 > 0:17:30- Two pasta, two scallops, two minutes.- Oui!- OK.
0:17:30 > 0:17:32- Right, plate's are up, huh?- Oui.
0:17:36 > 0:17:38A touch more.
0:17:38 > 0:17:40Now, be gentle with it.
0:17:47 > 0:17:49There you are, Oli. Let's go.
0:18:12 > 0:18:15That's the best one yet. Good, nice and bright, a bit of height on it.
0:18:15 > 0:18:17- OK.- Service.
0:18:22 > 0:18:25This is taking too long. Come on, come on, come on, let's go.
0:18:29 > 0:18:34No, no, no. This one's fine. As a composition, it's...
0:18:34 > 0:18:36That's flat. This is OK.
0:18:36 > 0:18:39And you had plenty of time to do it, there.
0:18:39 > 0:18:42- Do you agree? - Yeah, this one most definitely.
0:18:42 > 0:18:46- James will do these two again. Give me two pasta, please.- Oui, Chef.
0:18:46 > 0:18:49It's not a nice feeling to have plates sent back,
0:18:49 > 0:18:51so I need to sort it out.
0:18:54 > 0:18:56OK, Oli, have a quick look at this.
0:18:56 > 0:18:59OK, two pasta dishes, nice and bright, nice and vibrant
0:18:59 > 0:19:03- Give me them all like that. - Oui,Chef. - Restaurant, table two, please.
0:19:10 > 0:19:17While Oli struggles, Kim is working on her biggest order yet.
0:19:20 > 0:19:22I've got eight going right now.
0:19:23 > 0:19:27This is going to be a big test, making sure I get these off on time.
0:19:30 > 0:19:34She has less than a minute to finish plating up all eight orders.
0:19:37 > 0:19:39Right, this needs to go now.
0:19:46 > 0:19:49- Chef.- OK, let's go.- Service. - Table four, please.- Oui.
0:19:49 > 0:19:51- Well done, Kim.- Thank you.
0:19:51 > 0:19:56Hopefully I'm getting the hang of it, so you know...
0:19:56 > 0:19:59I'm trying my best, so I hope I'm improving as I go along.
0:20:02 > 0:20:09With the scallops served, Oli's eight pastas will be the next course to go out to the table.
0:20:11 > 0:20:15- Eight pasta, six minutes.- Oui.- Oui. - Six minutes is too soon.
0:20:15 > 0:20:19You need two and a half to three minutes to plate.
0:20:33 > 0:20:35Pasta coming on the pass, now, Chef.
0:20:43 > 0:20:45- We need some more girolles on there. - Yes.
0:20:45 > 0:20:49- James, give me some girolles, toute de suite, please.- Oui, Chef.
0:20:53 > 0:20:55- James, I need the girolles. - Oui, Chef.
0:20:55 > 0:20:59- OK, so keep an eye on portions the next time.- Oui.- Oui.
0:21:07 > 0:21:11Andrew has to step in to help Oli get the dishes out on time.
0:21:26 > 0:21:29Stand up. What do you think?
0:21:29 > 0:21:33- It could be better, Chef. - OK. Yeah, a little bit brighter.
0:21:33 > 0:21:37And you need to get your timings right. Table four, first plates over here, please.
0:21:38 > 0:21:39Table four.
0:21:43 > 0:21:47- Two scallop degustation away, please. - Oui.- This is your last two.
0:21:47 > 0:21:51- Let's make them the best you've done, OK?- Yeah.
0:21:51 > 0:21:54- Be proud of it, all right? - Yes, thank you.- OK, let's go.
0:21:57 > 0:21:58This is the one.
0:22:16 > 0:22:18- Happy with that?- Yes.- Yeah?
0:22:18 > 0:22:22- Do you think it smells of the sea? - It's beautiful.- Perfect.
0:22:22 > 0:22:23Thank you.
0:22:24 > 0:22:26- Well done.- Thank you.
0:22:30 > 0:22:32I'm feeling... I'm feeling good right now.
0:22:32 > 0:22:36Yeah, I think I've cracked it. Hopefully, I can say I cracked it.
0:22:36 > 0:22:39But er... Yeah, no, I'm happy.
0:22:39 > 0:22:41I'm happy that he's happy, that he's pleased.
0:22:41 > 0:22:45You know, because it's all about making sure that it's at that standard
0:22:45 > 0:22:47and I hope I've done it, absolutely.
0:22:53 > 0:22:55Thank you.
0:23:00 > 0:23:02The scallops were fantastic.
0:23:02 > 0:23:07The flavours in the dish were really unusual.
0:23:07 > 0:23:11They gave you a nice experience when you put it into your mouth
0:23:11 > 0:23:13and it was a lovely dish.
0:23:13 > 0:23:16The presentation was fantastic. Excellent.
0:23:19 > 0:23:21I do eat here quite regularly
0:23:21 > 0:23:23and in term of the dish we've just eaten,
0:23:23 > 0:23:27it was definitely up to the standard we would normally have here.
0:23:27 > 0:23:30I just couldn't find any fault at all. Just lovely!
0:23:35 > 0:23:38It's the last two pastas of the night. You're on your own.
0:23:38 > 0:23:40- I want to see two perfect plates. - Yes, Chef.
0:23:43 > 0:23:45I want to make this last dish perfect
0:23:45 > 0:23:49and then at least I've been able to do it at some point over the night.
0:24:02 > 0:24:05- OK, Oli, where are we? - Two pasta, thirty seconds, Chef.
0:24:10 > 0:24:12Just open it up slightly.
0:24:12 > 0:24:14Can I do this one again?
0:24:27 > 0:24:29It's round the edge of the plate again.
0:24:29 > 0:24:33So you want it over the pasta, not round the outside of the plate.
0:24:38 > 0:24:40OK.
0:24:40 > 0:24:43Send it. Send it. Table 15.
0:24:43 > 0:24:44Table 15. Thank you.
0:24:44 > 0:24:47- Oui.- Oui.
0:24:51 > 0:24:54- Sorry, Chef. Thank you very much. - I worked you hard.
0:24:54 > 0:24:57I would be very surprised if you found it easy.
0:24:57 > 0:25:00- OK?- Yeah. I'm sorry, it wasn't always up on time.
0:25:00 > 0:25:02- No, it was good, it was good.- Thanks.
0:25:10 > 0:25:13I'm just disappointed that obviously I found it very difficult
0:25:13 > 0:25:16and I'm not happy with everything I sent.
0:25:16 > 0:25:18The chef wasn't happy with everything I sent but...
0:25:18 > 0:25:20It was a very hard service.
0:25:20 > 0:25:23It was an opportunity to see this and I enjoyed it
0:25:23 > 0:25:27but I'm just disappointed that I didn't perform a bit better.
0:25:42 > 0:25:44It was absolutely delicious.
0:25:44 > 0:25:47I'm married to a pea farmer, so I eat a lot of peas at home
0:25:47 > 0:25:49but these were exceptionally good.
0:25:49 > 0:25:52Lovely pea puree, which I sometimes do at home
0:25:52 > 0:25:53but maybe not as good as this.
0:25:53 > 0:25:56Really delicious and thanks to the chef.
0:25:58 > 0:26:03Lovely fresh peas, the puree, the pasta, which I love,
0:26:03 > 0:26:05and the girolle mushrooms.
0:26:06 > 0:26:08It was a marriage made in heaven.
0:26:08 > 0:26:10The presentation was just super
0:26:10 > 0:26:12and I didn't see any difference
0:26:12 > 0:26:16between any other meal I've had at Andrew Fairlie's and tonight.
0:26:21 > 0:26:24Er, I just want to say thank you very much.
0:26:24 > 0:26:27I know that was a tough task.
0:26:27 > 0:26:31Kim, you got it. By the end you were cooking a storm.
0:26:31 > 0:26:33- You got the timings right.- Thank you.
0:26:33 > 0:26:36Unfortunately, Oli, your head went down a wee bit at the end,
0:26:36 > 0:26:40which it shouldn't have done, and I think it affected your cooking,
0:26:40 > 0:26:44your plating and things like that, you were just a little bit tense.
0:26:44 > 0:26:46But it was a pleasure to have you both with us
0:26:48 > 0:26:52- and I'd give either one of you a job. OK, well done.- Thank you very much.
0:26:52 > 0:26:54- Thank you very much.- Oli, well done.
0:27:07 > 0:27:12The next morning, Kim and Oli return to compete once more.
0:27:15 > 0:27:19They will both have to recreate one of Andrew's signature dishes.
0:27:25 > 0:27:30Cured mackerel served with crab-claw meat on cumin and seaweed paste.
0:27:31 > 0:27:34Accompanied by a crab and sea cucumber jelly ballotine.
0:27:40 > 0:27:42This dish is very important.
0:27:42 > 0:27:46I didn't have a good service so I need to nail this dish and get it right for the chef.
0:27:48 > 0:27:51I'm trying to handle the pressure as much as I can.
0:27:51 > 0:27:54This is something that I've never done before, so it's new to me.
0:27:54 > 0:27:57Again, I've got to give it my all and just hope for the best.
0:28:02 > 0:28:06They're going to have to make a very, very fine sheet of cucumber jelly.
0:28:09 > 0:28:12They have to sweet cure some mackerel.
0:28:12 > 0:28:16I'm looking for a very fine, precise cutting of that.
0:28:16 > 0:28:19I don't want them to push a knife through the fish and break it up.
0:28:21 > 0:28:23They're going to have to cook some crab.
0:28:24 > 0:28:26Is it undercooked? Is it overcooked?
0:28:30 > 0:28:34That has to be seasoned with a little bit of lime and almond oil.
0:28:34 > 0:28:36Again, the seasoning on that is very delicate.
0:28:37 > 0:28:40And then we've got a kind of dried seaweed dressing that we make,
0:28:40 > 0:28:42which is seasoned with cumin.
0:28:42 > 0:28:45Cumin's a very difficult spice to use. Some people love it
0:28:45 > 0:28:47and some people hate it.
0:28:48 > 0:28:52If they put too much cumin, it'll overpower the whole dish.
0:28:55 > 0:28:57The detail in the presentation has to be so precise.
0:28:57 > 0:28:59It has a very Japanese look to it.
0:28:59 > 0:29:03So it'll be interesting to see their interpretation of it
0:29:03 > 0:29:06and their detailing in how it's going to be presented.
0:29:24 > 0:29:27I just feel that the sauce doesn't look like a sauce.
0:29:27 > 0:29:29I don't know if it's right or not.
0:29:29 > 0:29:33We're following a recipe but I don't think it looks right.
0:29:33 > 0:29:37Yes... wipe across the plate. Mmm.
0:29:40 > 0:29:41I just want to replate that.
0:30:28 > 0:30:30OK, Kim, my first thing, timing.
0:30:30 > 0:30:32Erm, we've talked about it before
0:30:32 > 0:30:35but, you know, it's quite a few minutes late.
0:30:35 > 0:30:37Yes. I had to replate.
0:30:37 > 0:30:42- Timing, you need to work on that a little bit.- Yeah.
0:30:42 > 0:30:44I'm sitting around, waiting for something to eat.
0:30:44 > 0:30:48Erm... Presentation. It's not how I would have presented it.
0:30:48 > 0:30:51It's a little bit raggy in places.
0:30:51 > 0:30:57- It's a bit rough...- Yeah. - ..my first impression of the dish.
0:31:07 > 0:31:09Kim, certain bits of the dish you've done very well.
0:31:09 > 0:31:14I think you've got the balance between the taste of the seaweed and the cumin spot on.
0:31:14 > 0:31:17The marinaded mackerel,
0:31:17 > 0:31:20for me I would have just given it maybe a little bit longer.
0:31:20 > 0:31:23- Probably a little bit more sweetness to it would have been better.- OK.
0:31:23 > 0:31:27The tartar and seasoning, it was very, very good.
0:31:27 > 0:31:31The cucumber - I think it probably needed a little bit more cucumber,
0:31:31 > 0:31:35- just if you'd given the jelly just another millimetre or so.- OK.
0:31:35 > 0:31:39- Thank you very much. It was a great effort. Well done.- Thank you.
0:31:50 > 0:31:54Again, pushed for time and again, it was the presentation.
0:31:54 > 0:31:56That's what he got me on again.
0:31:56 > 0:31:59I knew I was running out of time to present
0:31:59 > 0:32:01and for me, I put it on the plate
0:32:01 > 0:32:05and I knew if I'd had more time I could have done a lot better.
0:32:19 > 0:32:20Thank you, Oli.
0:32:20 > 0:32:22The presentation - it looks good.
0:32:22 > 0:32:27The jelly looks nice and thin. It all comes down to the taste.
0:32:37 > 0:32:40- It's actually really good.- Thank you.
0:32:40 > 0:32:44The seasoning, you've got spot on. I'm really impressed.
0:32:44 > 0:32:46It's a very difficult dish to get right
0:32:46 > 0:32:49in terms of seasoning and combination of flavours.
0:32:49 > 0:32:53The cumin's not overpowering. There's the nice iodine taste of the seaweed.
0:32:53 > 0:32:57The detailing in it with the fish, it's nicely sliced, it's not broken up.
0:32:57 > 0:33:00I think you've done really well, there.
0:33:00 > 0:33:03- I think you should be very pleased with yourself.- Thank you.
0:33:03 > 0:33:06It's a dish that we would gladly put out in the restaurant.
0:33:06 > 0:33:07Congratulations.
0:33:18 > 0:33:19It means so much.
0:33:19 > 0:33:23I've served him his dish and he's saying I knocked the flavours on the head.
0:33:23 > 0:33:26But also, it was redemption for the service last night.
0:33:26 > 0:33:28It's a good feeling, a very happy feeling.
0:33:28 > 0:33:30I feel accomplished now.
0:33:39 > 0:33:41Overall, Kim, she came in very confident.
0:33:41 > 0:33:45She kind of hit the wall a little bit quite early on
0:33:45 > 0:33:49but she picked herself up, had a great service, actually.
0:33:49 > 0:33:52By the end of the night, she was really strong.
0:33:53 > 0:33:57The signature dish, she let herself down badly with presentation
0:33:57 > 0:33:59but she's obviously got a great palate.
0:33:59 > 0:34:05She's a great young cook. She could be a very good chef, Kim.
0:34:07 > 0:34:11To come here and to be working in a two-Michelin-star restaurant,
0:34:11 > 0:34:13it's been amazing.
0:34:13 > 0:34:17I think, taking away from this experience, the next challenge that I have,
0:34:17 > 0:34:21I'm really going to push myself to make sure everything is perfect.
0:34:22 > 0:34:26Oli, I think he's gone through a range of emotions.
0:34:26 > 0:34:29He was very nervous when he first arrived.
0:34:29 > 0:34:31In service, he really didn't get off to a good start.
0:34:33 > 0:34:37And then when things started to go wrong for him, Oli buckled a little bit
0:34:37 > 0:34:39and I think he was disappointed with himself.
0:34:41 > 0:34:43But I think Oli's taken that lesson on board
0:34:43 > 0:34:45because for the mackerel dish,
0:34:45 > 0:34:48the balance of flavours and the seasoning, there, it was perfect.
0:34:50 > 0:34:54He's got the potential to be a great young chef, Oli.
0:34:54 > 0:34:57Yeah, I would have him. I would have him in the kitchen any day.
0:35:00 > 0:35:03After service, I was a bit upset with myself
0:35:03 > 0:35:06but after getting that dish absolutely perfect in flavour,
0:35:06 > 0:35:07I'm much happier.
0:35:07 > 0:35:11I'm going away with confidence again and I'm happy.
0:35:25 > 0:35:30Now Oli and Kim must take everything they've learned back to the MasterChef kitchen.
0:35:34 > 0:35:37If I go home today, then it will definitely hurt inside
0:35:37 > 0:35:40because a lot of heart and passion has gone into this,
0:35:40 > 0:35:43so I will be very upset.
0:35:47 > 0:35:49This is the last stage to get to the final.
0:35:49 > 0:35:53I'm very nervous this morning. There's been some sleepless nights.
0:35:53 > 0:35:57'But I'm confident in myself and I do think I can cook well.'
0:35:59 > 0:36:02I'm proud of myself for getting this far but I don't want to let go now.
0:36:02 > 0:36:04I want to go to the final.
0:36:21 > 0:36:25I want to see that you have been inspired by your experience
0:36:25 > 0:36:27in a two-Michelin-starred restaurant.
0:36:27 > 0:36:31You have seen what it takes.
0:36:32 > 0:36:35Now's the time to prove that you want that place in the final,
0:36:35 > 0:36:40that you deserve it, that you are even good enough to win it.
0:36:42 > 0:36:46You are so close now to a place in the final three.
0:36:47 > 0:36:50Two courses in an hour and 45 minutes.
0:36:54 > 0:36:55Let's go.
0:37:04 > 0:37:09Since going to Andrew Fairlie, I'm pushing more than I ever have in this competition.
0:37:09 > 0:37:11I think I have to. You have to, at this stage.
0:37:13 > 0:37:17You know, if I cook my dishes to the highest standard I can today,
0:37:17 > 0:37:21then whatever happens I can walk out of here with my head held high.
0:37:22 > 0:37:25I want to do myself proud. That's what I'm here for.
0:37:29 > 0:37:31Oli is making a main course
0:37:31 > 0:37:34of fillet of Dover sole cooked meuniere,
0:37:34 > 0:37:36served on a mussel and clam ragout,
0:37:36 > 0:37:41with courgette ribbons, Swiss chard
0:37:41 > 0:37:43and a caviar cream.
0:37:43 > 0:37:45A cream sauce with sole works very well
0:37:45 > 0:37:47but caviar and seafood?
0:37:47 > 0:37:50It's going to need a bit of acidity in there,
0:37:50 > 0:37:53a good squeeze of lemon, just to balance it out
0:37:53 > 0:37:57and give it that wonderful fragrant flavour that it should have.
0:37:57 > 0:38:00Oli's cooking the sole meuniere, which means in lots of butter.
0:38:00 > 0:38:04There is an art to cooking fish on the bone,
0:38:04 > 0:38:06just to get it to that right doneness,
0:38:06 > 0:38:09so that it's pink and just comes away from the bone.
0:38:10 > 0:38:13That is a true, true craft.
0:38:14 > 0:38:15I don't want to see this messed up.
0:38:18 > 0:38:22Oli's dessert is an iced raspberry souffle,
0:38:22 > 0:38:26served with a raspberry coulis, mint jelly
0:38:26 > 0:38:27and a cinnamon straw.
0:38:29 > 0:38:32Oli's dessert is quite unusual.
0:38:32 > 0:38:35He's got an iced souffle. I've never had an iced souffle.
0:38:35 > 0:38:41An iced souffle is meringue folded into cream and raspberry coulis,
0:38:41 > 0:38:43then frozen.
0:38:44 > 0:38:47An iced souffle should never be crystallised or grainy,
0:38:47 > 0:38:52it should always be soft and smooth, lovely and melt in the mouth.
0:38:52 > 0:38:54as you would expect with a hot souffle.
0:38:59 > 0:39:03What, if anything, have you taken back from your stint with Andrew?
0:39:03 > 0:39:07The standard is something completely different to what I'm doing now
0:39:07 > 0:39:10and everything was so pristine, refined and perfect.
0:39:10 > 0:39:14So I've hopefully taken a lot from there that I can put into my cooking.
0:39:14 > 0:39:16Are you going to achieve that standard today?
0:39:16 > 0:39:18That's the level expected in this competition
0:39:18 > 0:39:22- and that's what I need to do to perform for you today.- Mm.
0:39:22 > 0:39:27- Who are you doing this for? - I'm doing this for me, to benefit my career.
0:39:27 > 0:39:29I enjoy cooking. To show you what I can do.
0:39:29 > 0:39:32It's given me a great confidence boost.
0:39:32 > 0:39:34If you get through to the final, what's possible?
0:39:34 > 0:39:38If I get through to the final, I'd hope I could win the competition.
0:39:38 > 0:39:40The final is the final three
0:39:40 > 0:39:42and who knows what it could do to my career.
0:39:42 > 0:39:43What is your dream, Oli?
0:39:43 > 0:39:47My dream one day is to own my own restaurant with my girlfriend,
0:39:47 > 0:39:50who runs front of house, so it would be a joint effort,
0:39:50 > 0:39:53preferably fish - I love cooking fish, seafood -
0:39:53 > 0:39:54by the sea, by a lake.
0:39:54 > 0:39:56That's the dream. Fresh fish every day.
0:39:56 > 0:40:00How hard have you been to live with since MasterChef started?
0:40:00 > 0:40:03I've been quite stressed and nervous, sleepless nights.
0:40:03 > 0:40:05I've caused her some sleepless nights.
0:40:05 > 0:40:08- Will she proud of you? - She already is proud of me,
0:40:08 > 0:40:12so, yeah, she will be - if I was to get to the final and win,
0:40:12 > 0:40:14she'd be over the moon for me.
0:40:25 > 0:40:27You're halfway. Halfway, people.
0:40:33 > 0:40:37For my next two dishes, I have given myself a lot to do.
0:40:37 > 0:40:41I'm challenging myself to push myself further and just get better.
0:40:41 > 0:40:45If I don't get this right today, then I'll have let myself down.
0:40:45 > 0:40:49I want to be here to go into the final and I need to get it right.
0:40:52 > 0:40:57Kim is making butter-roasted halibut on a bed of coriander linguine,
0:40:57 > 0:41:03served with a carrot and lobster roll, deep-fried carrot ribbons
0:41:03 > 0:41:05and a passion fruit sauce.
0:41:05 > 0:41:08Kim's got a heck of a lot of work to do.
0:41:08 > 0:41:10She's making fresh pasta with coriander,
0:41:10 > 0:41:14that lobster roll and then that passion fruit sauce.
0:41:14 > 0:41:16The problem with using passion fruit is
0:41:16 > 0:41:18that it has an intense flowery flavour.
0:41:18 > 0:41:22I just hope Kim understands that you can't put too much passion fruit
0:41:22 > 0:41:26because it will completely kill the beautiful delicate flavour of the halibut.
0:41:28 > 0:41:32Her dessert is a fresh raspberry praline cream tart,
0:41:32 > 0:41:36served with raspberry sorbet and chocolate ganache.
0:41:36 > 0:41:40To achieve greatness with such a simple dessert,
0:41:40 > 0:41:43you have to do the processes properly - the right kind of ganache,
0:41:43 > 0:41:46quite bitter, just the right amount of praline.
0:41:46 > 0:41:49A raspberry sorbet, as well, that has got the freshness
0:41:49 > 0:41:53to liven up that dessert, to make it special.
0:42:03 > 0:42:05- Kim, you have got a lot work to do. - Yes, I do.
0:42:05 > 0:42:09So staying fairly classical and traditional with the pudding
0:42:09 > 0:42:11but, dare I say, Asian
0:42:11 > 0:42:15and not the traditional Kim that we're used to seeing with the main course.
0:42:15 > 0:42:18No, I'm just trying to experiment a little bit more.
0:42:18 > 0:42:21I need to show you guys that I'm willing to push myself
0:42:21 > 0:42:24- to be here.- Mm, yeah.
0:42:24 > 0:42:27Me and Michel fell in love with your food. Why push yourself now?
0:42:27 > 0:42:30I feel I need to keep challenging myself
0:42:30 > 0:42:32because I'll only get better if I do that.
0:42:32 > 0:42:34So we're just seeing a different facet of Kim?
0:42:34 > 0:42:35Definitely, yeah.
0:42:35 > 0:42:39Huge, huge grin on your face today, Kim. It's nice.
0:42:39 > 0:42:43- What's happening?- I'm excited to be here at this stage
0:42:43 > 0:42:47and obviously, I hope my dishes do me justice and put me through to the final.
0:42:47 > 0:42:49How much have you put into this?
0:42:49 > 0:42:52I've put everything into this competition,
0:42:52 > 0:42:55as far as trying to bring out me as a chef.
0:42:55 > 0:42:57I want make to sure that, you know, I'm in this to win it
0:42:57 > 0:43:00and I want to be a great chef, eventually,
0:43:00 > 0:43:04and I want to be a head chef, I want to be the next level of me.
0:43:04 > 0:43:06So I'm here to give it my all
0:43:06 > 0:43:08and prove to myself that I can do it.
0:43:08 > 0:43:11Can you knock it out again today? Can you do us proud?
0:43:11 > 0:43:13Yes.
0:43:13 > 0:43:15- Yes!- Confidence.
0:43:24 > 0:43:28Kim, Oli - OK, this is your last five minutes.
0:43:54 > 0:43:58Chefs, that's it. Stop! Stop! Time's up.
0:44:13 > 0:44:17Oli's main course is a fillet of Dover sole cooked meuniere...
0:44:18 > 0:44:21and served on a mussel and clam ragout,
0:44:21 > 0:44:26accompanied by courgette ribbons, Swiss chard and a caviar cream.
0:44:29 > 0:44:32The sole has been cooked meuniere, on the bone,
0:44:32 > 0:44:38which I think is the only way it should be cooked and it's got a beautiful golden sheen.
0:44:38 > 0:44:40That looks like perfection.
0:44:50 > 0:44:52Oh, my word. Look...
0:44:54 > 0:45:01That sole, just a hint of firmness but buttery and full of flavour,
0:45:01 > 0:45:06so soft and then butteriness in the sauce,
0:45:06 > 0:45:10but then being taken up, up with little sweet notes of the caviar,
0:45:10 > 0:45:14is... is harmony, is beautiful.
0:45:14 > 0:45:21I think, with Swiss chard and courgette, two very watery vegetables,
0:45:21 > 0:45:26you're in danger, in your mouth, of washing out the butter,
0:45:26 > 0:45:28washing out the caviar.
0:45:28 > 0:45:32I had sole the night I met my wife.
0:45:32 > 0:45:36He cooked sole for me again the day I proposed to her.
0:45:37 > 0:45:39That tastes as good as those two dates.
0:45:47 > 0:45:51The chard and the little twirls of courgette are all right.
0:45:51 > 0:45:53Nothing special.
0:45:53 > 0:45:58What is special is the ragout of clam and mussel.
0:45:58 > 0:46:01You've got the depth of flavour of the seafood,
0:46:01 > 0:46:05which is beautifully cooked, beautifully seasoned,
0:46:05 > 0:46:08and then you've got the crunch from the crunchy bread.
0:46:08 > 0:46:10Very, very good.
0:46:10 > 0:46:16The star - Dover sole, absolutely cooked bang on beautifully.
0:46:16 > 0:46:20And the caviar sauce - ah, delicious.
0:46:20 > 0:46:22Delicious!
0:46:24 > 0:46:26Quite divine.
0:46:26 > 0:46:30If you can cook fish that well, my word, you have got a great future.
0:46:31 > 0:46:33Thank you.
0:46:33 > 0:46:36Oli's dessert is an iced raspberry souffle,
0:46:36 > 0:46:40served with a cinnamon straw, raspberry coulis
0:46:40 > 0:46:43and cubes of mint jelly.
0:46:43 > 0:46:49Oli, this looks really good. I like it as far as iced souffles go.
0:46:49 > 0:46:53It certainly is proud of the mould. It looks like a hot souffle.
0:47:04 > 0:47:05Ah, yeah, brother.
0:47:05 > 0:47:08Sharp raspberry, soft, cold,
0:47:08 > 0:47:12and then the lovely fresh mint flavour that comes from that jelly,
0:47:12 > 0:47:17which dissolves slightly slower than the raspberry iced souffle.
0:47:17 > 0:47:19I think that's lovely.
0:47:19 > 0:47:22I think that's lovely. I think it's a real trick to be sweet and sticky
0:47:22 > 0:47:26and still clean and fresh at the same time. Very good.
0:47:37 > 0:47:38The mint jelly is good.
0:47:38 > 0:47:42The iced souffle is sweet, sharp, creamy,
0:47:42 > 0:47:45but most importantly, it's set without being hard.
0:47:45 > 0:47:50It's great. An iced souffle like that could be served
0:47:50 > 0:47:54in most fine dining establishments, for sure.
0:47:55 > 0:47:57Thank you.
0:48:01 > 0:48:07Kim has made butter-roasted halibut on a bed of coriander linguine,
0:48:07 > 0:48:09served with a carrot and lobster roll,
0:48:09 > 0:48:11deep-fried carrot ribbons
0:48:11 > 0:48:14and a passion fruit beurre blanc.
0:48:15 > 0:48:19Beautiful presentation. Very neat, precise, clean lines
0:48:19 > 0:48:21and joyous colours
0:48:21 > 0:48:26I would have liked maybe a little bit of oil on top of the lobster to give it shine,
0:48:26 > 0:48:27to make it glisten.
0:48:27 > 0:48:30- Little things like that make a difference.- Yeah.
0:48:38 > 0:48:41Mm.
0:48:41 > 0:48:44It's delicious. It's got a lovely freshness to it,
0:48:44 > 0:48:46a little bite and kick from the chilli.
0:48:46 > 0:48:50Very good cooking, as well. The lobster is very tender.
0:48:50 > 0:48:52I really like that. That's lovely.
0:48:52 > 0:48:56The pasta's very fine but it's well cooked, it's al dente.
0:48:56 > 0:48:58You get the flavour of the coriander
0:48:58 > 0:49:03and it works very well with the passion fruit beurre blanc. It works very well.
0:49:03 > 0:49:06The halibut is very well cooked and it does work with that sauce.
0:49:06 > 0:49:09I just find it a little bit bland, though.
0:49:09 > 0:49:12It's lacking a pinch more seasoning
0:49:12 > 0:49:15and for me, this is two separate dishes.
0:49:15 > 0:49:17You have the lobster roll, which is great on its own,
0:49:17 > 0:49:21and I think the halibut, as well, is great on its own.
0:49:21 > 0:49:23I don't know if you're trying to do too much
0:49:23 > 0:49:26or show off different skills, which you certainly are here,
0:49:26 > 0:49:29but it doesn't work as one dish.
0:49:29 > 0:49:30OK.
0:49:38 > 0:49:40Nice textures, crisp and clean.
0:49:40 > 0:49:43The sweetness of the lobster comes right, right at the end.
0:49:43 > 0:49:47I thought you'd missed it. I got no lobster flavour until the end.
0:49:47 > 0:49:50This is nice. I'd rather this was more about the lobster.
0:49:50 > 0:49:53Right, this intrigues me.
0:50:00 > 0:50:02Mm. Mm.
0:50:02 > 0:50:08I like that. Slight sweetness, slight acidity, very, very buttery
0:50:08 > 0:50:11on top of very, very lovely fish and nicely cooked pasta.
0:50:11 > 0:50:14Love the halibut, not sure, the lobster.
0:50:16 > 0:50:20Her dessert is a fresh raspberry praline cream tart,
0:50:20 > 0:50:25served with raspberry sorbet and a chocolate ganache.
0:50:25 > 0:50:29It's inventive, modern... Looks lovely.
0:50:36 > 0:50:40Oh, that's delicious. The sorbet packs a real punch of raspberry
0:50:40 > 0:50:44and is fresh, zingy, vibrant.
0:50:44 > 0:50:47The ganache is bitter, slightly bitter,
0:50:47 > 0:50:50but has a different texture to your praline mousse.
0:50:50 > 0:50:53It's more like a fudge.
0:50:53 > 0:50:55And then you've got that praline base.
0:50:55 > 0:51:02It's indulgent yet light. I mean, you could polish that off quite easily.
0:51:02 > 0:51:05A beautiful creation. Not only beautiful but delicious.
0:51:05 > 0:51:06Love it.
0:51:13 > 0:51:14Oh, wow.
0:51:14 > 0:51:20Lovely, almost sharp, very sweet, very strong raspberry flavour,
0:51:20 > 0:51:21which is beautiful.
0:51:21 > 0:51:24The other little treats that come in are chocolate
0:51:24 > 0:51:30or little hints of sharp lemon, which is lovely,
0:51:30 > 0:51:33and I love the buttery base.
0:51:33 > 0:51:34Very, very nice indeed.
0:51:40 > 0:51:42Great food, guys.
0:51:42 > 0:51:47We've got to decide which of you goes through to the final three.
0:51:47 > 0:51:51You know, this is not going to be easy.
0:51:51 > 0:51:53Thank you very much. Off you go.
0:52:04 > 0:52:07What was that like? It went so quickly.
0:52:07 > 0:52:10I thought I was going to run out of time.
0:52:20 > 0:52:24This is a real tough one, Gregg, because we've got two great chefs
0:52:24 > 0:52:29and chefs that I think are very equal in not only their talent
0:52:29 > 0:52:32but also, strangely enough, their style.
0:52:34 > 0:52:38I loved Oli's fish and the fact that he cooked his sole meuniere,
0:52:38 > 0:52:42with lots and lots of foaming butter, on the bone
0:52:42 > 0:52:47and that is so difficult to achieve perfection but he did.
0:52:47 > 0:52:51A true, true craftsman could not have done better.
0:52:51 > 0:52:55You've cooked sole for me. That was as good as sole you've cooked.
0:52:55 > 0:52:56That was beautiful.
0:52:56 > 0:52:59His beurre blanc had been enriched
0:52:59 > 0:53:03with the cooking juices of the mussels and clams,
0:53:03 > 0:53:05which gave it extra oomph
0:53:05 > 0:53:08and then, of course, he added caviar and a squeeze of lemon.
0:53:08 > 0:53:13It was delicious. The perfect sauce for that kind of dish.
0:53:13 > 0:53:18But the Swiss chard leaf was far too strong and watery
0:53:18 > 0:53:21and washed away the lovely delicate flavour of the sole.
0:53:23 > 0:53:28Oli's dessert, I loved it because it just looked like an enormous pink parfait
0:53:28 > 0:53:31and actually, it was delicious, absolutely delicious.
0:53:31 > 0:53:35An iced souffle is never easy to get right
0:53:35 > 0:53:37but his was bang on.
0:53:37 > 0:53:41'Nice food. He does nice food.'
0:53:43 > 0:53:47Kim's... I wasn't sure of that lobster roll,
0:53:47 > 0:53:52although I really did like the passion fruit beurre blanc with Kim's halibut. That was great.
0:53:53 > 0:53:55The lobster roll I really enjoyed.
0:53:55 > 0:53:56I loved the depth of flavour,
0:53:56 > 0:54:00the crunch from the celery and the kick from the chilli.
0:54:00 > 0:54:01It worked for me
0:54:01 > 0:54:06but it was definitely two separate dishes on a plate,
0:54:06 > 0:54:08which was wrong.
0:54:08 > 0:54:11Her dessert, a good mixture of flavours.
0:54:11 > 0:54:14I absolutely adored it. It was delicious.
0:54:14 > 0:54:18It was a play on texture and on taste
0:54:18 > 0:54:22and it looked great - I thought it looked beautiful.
0:54:26 > 0:54:27How do we split these two?
0:54:30 > 0:54:32There's a place in the final at stake
0:54:32 > 0:54:34and I want to be in it.
0:54:34 > 0:54:36If I was to go home, I'd be a bit upset
0:54:36 > 0:54:39because I've been in the competition for such a long time.
0:54:39 > 0:54:41I really want to make it to the final.
0:54:44 > 0:54:48I've put in so much of my energy into this competition.
0:54:49 > 0:54:52I'm tired, I am tired, I've hardly slept,
0:54:52 > 0:54:55but it would so much to keep my place in this competition now.
0:54:55 > 0:54:59Just one step away from the final, I don't want to throw it away now.
0:54:59 > 0:55:02I'd love to be in that final.
0:55:03 > 0:55:08The quality of cooking that we've had in this semi-final has been unbelievable.
0:55:08 > 0:55:13This is really, really hard on whoever has to leave today.
0:55:13 > 0:55:21It's gut-wrenching, it's tough, but we have to make that decision.
0:55:21 > 0:55:26What shall we do? They've got to be able to win the competition.
0:55:26 > 0:55:28Oh!
0:55:46 > 0:55:48That was unbelievably close.
0:55:50 > 0:55:53You two...
0:55:54 > 0:55:57have got the most amazing future in front of you.
0:56:01 > 0:56:06Only room for one of you in the finals.
0:56:08 > 0:56:12Our finalist is...
0:56:19 > 0:56:21Oli.
0:56:23 > 0:56:25Kim, I'm sorry.
0:56:25 > 0:56:27Thank you.
0:56:32 > 0:56:35Yeah, I mean, I'm disappointed, of course.
0:56:36 > 0:56:38I didn't make it to the final
0:56:38 > 0:56:39but, I mean, I can say
0:56:39 > 0:56:42that I'm proud of where I've come to in this competition
0:56:42 > 0:56:46and, you know, for me, I'll just keep pushing myself,
0:56:46 > 0:56:49furthering my career in every way I can.
0:56:49 > 0:56:51So that's what I'm going to do.
0:56:52 > 0:56:54Wow.
0:56:56 > 0:57:00I was so nervous coming in and now, what a feeling.
0:57:00 > 0:57:02The smile on my face, I can't wipe it off. I'm so happy.
0:57:02 > 0:57:07Oli has got so much going for him. He is our finalist.
0:57:07 > 0:57:11He understands taste, he has got the craftsmanship.
0:57:11 > 0:57:14Wow! Today he impressed me.
0:57:14 > 0:57:16For me, as a customer,
0:57:16 > 0:57:21Oli's ability to capture and hold flavour on a plate
0:57:21 > 0:57:23is second to none.
0:57:25 > 0:57:27Oh!
0:57:27 > 0:57:30It means so much just to get to the final
0:57:30 > 0:57:32and to be recognised for what I'm doing and my food.
0:57:32 > 0:57:36They appreciated my dishes. Yeah, I'm in the final three.
0:57:36 > 0:57:39I've got a chance of winning this competition now.
0:57:39 > 0:57:40Wow.
0:57:42 > 0:57:45Oli will join Ash in the finals.
0:57:48 > 0:57:53Tomorrow night, Steve and Claire are the last pair
0:57:53 > 0:57:56to battle it out in the fight to join them.
0:57:56 > 0:57:59This is going to be a baptism of fire for Claire and Steve.
0:58:00 > 0:58:02Come on, Claire, let's go. Pick up the pace.
0:58:04 > 0:58:06That's undercooked. That's undercooked.
0:58:06 > 0:58:10- I can't muck up again, man. - That doesn't happen here, Steve.
0:58:13 > 0:58:17This is your food for one place in the final three.
0:58:20 > 0:58:23We are going to get exceptional cooking today, that is for sure.
0:58:24 > 0:58:27I think you have 100% completely nailed it.
0:58:27 > 0:58:30Delicious! Delicious!
0:58:30 > 0:58:32You are a talent. You are an intriguing talent.
0:58:32 > 0:58:36That's the kind of stuff that great chefs are made of.
0:58:36 > 0:58:39We are going to send home
0:58:39 > 0:58:43a future Michelin-starred chef, you realise that, don't you?
0:59:04 > 0:59:05Subtitles by Red Bee Media Ltd
0:59:05 > 0:59:07E-mail subtitling@bbc.co.uk