0:00:05 > 0:00:09Only an elite group of chefs holds two Michelin stars.
0:00:09 > 0:00:12Michel Roux Jr is one of them.
0:00:12 > 0:00:14Thomas, two St Jacques to the pass, now.
0:00:14 > 0:00:17CHEFS CHEER
0:00:17 > 0:00:19He and Masterchef judge Greg Wallace
0:00:19 > 0:00:23are on the hunt for Britain's next culinary superstar,
0:00:23 > 0:00:25a professional,
0:00:25 > 0:00:28with the talent to cut it in the world's top kitchens.
0:00:30 > 0:00:31Perfect!
0:00:50 > 0:00:51Oli,
0:00:51 > 0:00:52Ash,
0:00:52 > 0:00:54Steve
0:00:54 > 0:00:55and Claire,
0:00:55 > 0:00:59have made it through to the Masterchef finals.
0:01:05 > 0:01:08This is what we've been waiting for. This is the start of the finals.
0:01:08 > 0:01:11Four absolutely outstanding chefs.
0:01:11 > 0:01:14We have got a week of culinary adventure coming up.
0:01:15 > 0:01:18I want to go as far as I can. It's going to be
0:01:18 > 0:01:21such an amazing ride ahead and I want to be a part of it.
0:01:22 > 0:01:25To have entered it and to actually win it,
0:01:25 > 0:01:27that's what it's about and what I'm here for.
0:01:28 > 0:01:31I've had to work really hard to get here.
0:01:31 > 0:01:34The risks I've taken
0:01:34 > 0:01:36have pulled off, so far.
0:01:36 > 0:01:38I'm very proud to get to the final.
0:01:38 > 0:01:42I want to be here to the last day, hopefully win the competition.
0:01:42 > 0:01:46I don't want it to end now, it's too much fun, too exciting!
0:01:46 > 0:01:49We were hoping to find a star
0:01:49 > 0:01:50but we found more than that,
0:01:50 > 0:01:53we have a constellation of chefs!
0:02:06 > 0:02:08Welcome to the Masterchef finals!
0:02:08 > 0:02:11You've got this far and it's a major, major achievement!
0:02:12 > 0:02:16But we never meant to have four of you.
0:02:16 > 0:02:18We can only have three.
0:02:20 > 0:02:22Which means, at the end of today,
0:02:22 > 0:02:26one of you definitely has to leave the competition.
0:02:29 > 0:02:32We've noticed, throughout the competition,
0:02:32 > 0:02:34you've shied away from cooking meat,
0:02:34 > 0:02:37so now the test is to cook
0:02:37 > 0:02:39a starter and a main course
0:02:39 > 0:02:41using beef or chicken.
0:02:41 > 0:02:44One for the starter,
0:02:44 > 0:02:46and one for the main course.
0:02:47 > 0:02:51Behind us, you have the most amazing array of ingredients.
0:02:51 > 0:02:54You are going to have to think on your feet.
0:02:54 > 0:02:56This is the ultimate test.
0:02:57 > 0:02:59We're giving you 10 minutes
0:02:59 > 0:03:01to come up and have a look at these ingredients
0:03:01 > 0:03:03and plan your menu. Up you come.
0:03:11 > 0:03:14The chefs have to design their dishes
0:03:14 > 0:03:15from beef fillet,
0:03:15 > 0:03:16sirloin,
0:03:16 > 0:03:18rump,
0:03:18 > 0:03:19rib eye,
0:03:19 > 0:03:21bavette or flank,
0:03:21 > 0:03:23four rib and beef sausages,
0:03:23 > 0:03:26a free range chicken and giblets,
0:03:26 > 0:03:29as well as a range of ingredients
0:03:29 > 0:03:31including bacon, cheeses,
0:03:31 > 0:03:33vegetables, herbs and spices.
0:03:34 > 0:03:37I've got a few ideas. There's a few more ingredients I'd like,
0:03:37 > 0:03:39but there's some great stuff there.
0:03:39 > 0:03:43Hopefully we all should be able to produce some really nice food.
0:03:43 > 0:03:45I enjoy coming up with things
0:03:45 > 0:03:48out of nothing and it is something I feel quite strong at.
0:03:48 > 0:03:52But the nerves are kicking in, thinking, "Am I doing enough?
0:03:52 > 0:03:55"Am I not doing enough? Am I doing too much?"
0:03:55 > 0:03:57There's a lot at stake.
0:03:57 > 0:04:00I am very nervous, so I need to make sure there's
0:04:00 > 0:04:03no errors in my cooking today
0:04:03 > 0:04:04and my flavours are strong.
0:04:04 > 0:04:07I'm just going to keep a clear head,
0:04:07 > 0:04:11do what I've wrote down in my book
0:04:11 > 0:04:13and just try and absolutely nail it.
0:04:13 > 0:04:17If I do nail the dishes, I have a good chance of going through,
0:04:17 > 0:04:19if it's done right.
0:04:22 > 0:04:24Have you all chosen fillet of beef?
0:04:24 > 0:04:26All four of you
0:04:26 > 0:04:30have gone for the most expensive cut with the least taste.
0:04:30 > 0:04:32I think you're all being lazy!
0:04:35 > 0:04:38- You've changed your mind now, Ash?- Yeah, quite like sirloin.
0:04:41 > 0:04:45OK, chefs, that's it. Can I ask you to go back to your benches, please?
0:04:53 > 0:04:54Chefs,
0:04:54 > 0:04:56one hour and 45 minutes.
0:04:56 > 0:04:57Off you go!
0:05:21 > 0:05:23Today is probably
0:05:23 > 0:05:26the most important day of my life.
0:05:30 > 0:05:32My two dishes need to be bang on,
0:05:32 > 0:05:35perfect, 100%.
0:05:35 > 0:05:38If not, then I have got every chance of going home.
0:05:41 > 0:05:42Steve, what are you cooking?
0:05:42 > 0:05:45Nice fillet of beef salad with a blue cheese beignets,
0:05:45 > 0:05:47pickled beetroot, pickled shallot.
0:05:47 > 0:05:50- Main course?- Breast of chicken
0:05:50 > 0:05:53with chicken dumplings, pumpkin, and then some lardons.
0:05:53 > 0:05:57- What do you think of the challenge? - It's really, really hard.
0:05:57 > 0:05:59I feel nervous cooking,
0:05:59 > 0:06:01there's a lot at stake. I want to be in the final three.
0:06:01 > 0:06:04The reason we've got this test, we've got four of you,
0:06:04 > 0:06:06is because of you and Claire.
0:06:06 > 0:06:09The last round, we just cooked our hearts out and we did our best.
0:06:09 > 0:06:11I'll just do the same today
0:06:11 > 0:06:13and hope it's good enough.
0:06:18 > 0:06:19With this beef salad,
0:06:19 > 0:06:22we've got little fried blue cheese beignets.
0:06:24 > 0:06:26Blue cheese is really strong
0:06:26 > 0:06:30and it's whether that beef can cope with that and pickle flavour as well.
0:06:35 > 0:06:37You've had half an hour.
0:06:46 > 0:06:50The food now needs to be perfect.
0:06:51 > 0:06:53You've got to come up with something
0:06:53 > 0:06:55and you've just got to nail it, the first time.
0:06:57 > 0:07:00Any mistakes and it's game over.
0:07:02 > 0:07:05Ash, tell us what your two dishes are.
0:07:05 > 0:07:07A mushroom consomme with some tarragon gnocchi
0:07:07 > 0:07:10ballantine of chicken followed by a sirloin.
0:07:10 > 0:07:14I'm going to serve it with a little potato and mushroom cannelloni.
0:07:14 > 0:07:17Ash, I can't recall ever seeing a chef attempting a consomme
0:07:17 > 0:07:19on Masterchef.
0:07:19 > 0:07:20Neither have I!
0:07:20 > 0:07:23So, sometimes you've got to just try and do something different,
0:07:23 > 0:07:27stand out a bit, especially at this stage of the competition.
0:07:27 > 0:07:30Wow! To clarify the stock and to make it crystal clear,
0:07:30 > 0:07:32that's a lot of work, brave, mate!
0:07:32 > 0:07:34- I know.- How much do you want this, Ash?- A lot.
0:07:34 > 0:07:37I wouldn't be trying to do this in the amount of time
0:07:37 > 0:07:41if I didn't want it. I have got to get there, got to be done.
0:07:45 > 0:07:47I don't know how you make a clear, perfect consomme
0:07:47 > 0:07:49in one hour and 45 minutes.
0:07:49 > 0:07:52I don't know how you make a cannelloni
0:07:52 > 0:07:54out of potato and mushrooms,
0:07:54 > 0:07:56but I really want to try it!
0:07:57 > 0:08:00Ash is attempting a very brave menu.
0:08:01 > 0:08:04But now is the time to be brave.
0:08:07 > 0:08:09You guys are halfway.
0:08:19 > 0:08:22To go home today would be gutting.
0:08:23 > 0:08:27It's kind of, like, you're not quite good enough to be a finalist.
0:08:29 > 0:08:30Hopefully, it's not me.
0:08:32 > 0:08:34- You OK, Claire?- Very nervous.
0:08:34 > 0:08:36This competition's under your skin!
0:08:36 > 0:08:38I love it, I love being here and I enjoy it, so...
0:08:38 > 0:08:41fingers crossed, I can pull it off, today.
0:08:41 > 0:08:43Tell me what the whole menu is.
0:08:43 > 0:08:47I've decided to do chicken consomme with confit chicken wings,
0:08:47 > 0:08:49bit of chicken breast
0:08:49 > 0:08:52- and a chervil gnocchi.- Mmm!
0:08:52 > 0:08:54And then for main course
0:08:54 > 0:08:57I'm doing fillet of beef with spinach, pumpkin puree,
0:08:57 > 0:08:59and some red wine jus.
0:08:59 > 0:09:01Have you made chicken consomme before?
0:09:01 > 0:09:03Yes, once at college.
0:09:03 > 0:09:06It's not working.
0:09:06 > 0:09:08To clarify any stock,
0:09:08 > 0:09:10it should be cold
0:09:10 > 0:09:13and you pour in your egg whites and then bring it to the boil.
0:09:13 > 0:09:17You had boiling stock and you poured in your egg white.
0:09:17 > 0:09:20The egg white cooked immediately
0:09:20 > 0:09:23and didn't have the chance to take out the impurities.
0:09:29 > 0:09:31A consomme is a clear,
0:09:31 > 0:09:34crystal clear soup.
0:09:34 > 0:09:36She's messed up on it.
0:09:36 > 0:09:38Ultimately, if she can give us a really good chicken broth
0:09:38 > 0:09:41with great garnish, I'll be happy!
0:09:42 > 0:09:44It's an emotional day, it's showing on her.
0:09:44 > 0:09:46She's young,
0:09:46 > 0:09:47and she's feeling it!
0:09:49 > 0:09:52Last 15!
0:10:10 > 0:10:14I have made errors along the way, even in the semi-final.
0:10:16 > 0:10:17I think now, today,
0:10:17 > 0:10:21I just need to nail to get everything perfect on that plate.
0:10:21 > 0:10:22I think I can do it.
0:10:24 > 0:10:26Oli, what's on your menu?
0:10:26 > 0:10:29Today I'm doing a ballantine of chicken for the starter,
0:10:29 > 0:10:32with shallot puree and a borlotti bean stew.
0:10:32 > 0:10:36And then for the main course, I'm doing fillet of beef Wellington
0:10:36 > 0:10:40with a horseradish butter, a red wine jus, girolles and spinach.
0:10:40 > 0:10:41Beef Wellington, though.
0:10:41 > 0:10:45Is that the kind of menu that's going to get you through to the last three?
0:10:45 > 0:10:48I am going back to my classical training. I can do it very well.
0:10:48 > 0:10:50My flavours will be there.
0:10:50 > 0:10:53It's the cooking of the meat, it should be strong enough to take me through.
0:10:53 > 0:10:55- Biggest day of your career, Oli?- Yeah.
0:10:55 > 0:10:58This is one of the biggest days in my career.
0:10:58 > 0:10:59A lot of pressure on today, as well.
0:10:59 > 0:11:01I want to be in that final three.
0:11:09 > 0:11:12Oli's making a beef Wellington for his main course!
0:11:12 > 0:11:17Classic cooking can get you through to the last three, but it has to be perfect.
0:11:23 > 0:11:25Last five minutes, OK?
0:11:31 > 0:11:33Last two minutes!
0:11:36 > 0:11:40One of them goes home today. The slightest mistake and that's it.
0:11:41 > 0:11:43Last touches, 30 seconds.
0:11:49 > 0:11:51That's it! Stop. Stop cooking.
0:12:08 > 0:12:12Claire picked the chicken for her starter,
0:12:12 > 0:12:15serving it with confit chicken wings, chervil gnocchi, carrots,
0:12:15 > 0:12:20broad beans and girolle mushrooms with a chicken broth.
0:12:23 > 0:12:28I think it looks lovely. I do. You started off saying that you were going to give us a consomme.
0:12:28 > 0:12:31The clarification didn't work.
0:12:31 > 0:12:36You've called it a broth. That's fine. As long as it tastes good.
0:12:41 > 0:12:47The supreme, or the breast, is soft and tender and moist. Perfect.
0:12:47 > 0:12:48Heavenly.
0:12:48 > 0:12:51The little vegetables and the baby gnocchi there are great also.
0:12:51 > 0:12:54The chicken wings have got bags of flavour.
0:12:54 > 0:12:57A great choice of cut off the chicken.
0:12:57 > 0:13:05The broth itself, well seasoned, good flavour, but far too much garlic.
0:13:05 > 0:13:11The garlic is overpowering your chervil and even your chicken.
0:13:18 > 0:13:20It could do with a little less garlic,
0:13:20 > 0:13:22but sweet carrot and sweet broad bean
0:13:22 > 0:13:29with the nice strength of that chicken broth, I think it's lovely.
0:13:29 > 0:13:32For her main, she went with the fillet of beef
0:13:32 > 0:13:38with a bed of spinach, cubed and pureed pumpkin and a red wine jus.
0:13:43 > 0:13:48The beef is cooked correctly - medium rare, and it's got a nice colour on the exterior.
0:13:48 > 0:13:51The sauce is the right consistency,
0:13:51 > 0:13:55and the spinach is cooked properly and well seasoned.
0:13:55 > 0:13:58It's not the kind of dish that's going to set the world on fire.
0:13:58 > 0:14:04However, everything on this plate is 100% bang on.
0:14:10 > 0:14:13That tastes great. I like it. I like it.
0:14:13 > 0:14:17It's quite toned down from your normal presentation,
0:14:17 > 0:14:21but there's no doubting its taste. It tastes great.
0:14:21 > 0:14:23- Thank you very much.- Thank you.
0:14:28 > 0:14:31I did get some positive feedback from the dishes.
0:14:31 > 0:14:34It's just, have I done enough?
0:14:42 > 0:14:47Oli used the chicken to make a ballantine stuffed with liver and bacon
0:14:47 > 0:14:51accompanied by borlotti bean stew, shallot puree and chicken jus.
0:14:57 > 0:15:00What works really well is your ballantine,
0:15:00 > 0:15:04because you get the liver, you've got the chicken mousse, the smoked bacon
0:15:04 > 0:15:06and that lovely sweet shallot puree.
0:15:06 > 0:15:09What, however, doesn't work is that borlotti bean.
0:15:09 > 0:15:14It's not quite cooked enough. It's quite hard. The texture's not right.
0:15:14 > 0:15:18The sauce that it's bound in, though, is very good.
0:15:18 > 0:15:19Very good sauce-making.
0:15:19 > 0:15:22A shame about the beans. They're not cooked enough.
0:15:24 > 0:15:28For his main course, he's chosen the fillet of beef to make a Wellington
0:15:28 > 0:15:32with horseradish butter, spinach, girolles and a red wine jus.
0:15:38 > 0:15:42The beef, for me, is well cooked. It's bordering on the rare side.
0:15:42 > 0:15:47That's fine. The mushroom around that is very well done as well.
0:15:47 > 0:15:50Lots of flavour in your beef Wellington. The pastry is a little soggy.
0:15:50 > 0:15:53Five minutes more cooking would have been great.
0:15:53 > 0:15:57The highlight for me is that lovely horseradish butter.
0:15:57 > 0:16:01And your very good sauce. It works. It's heavenly. Very good.
0:16:09 > 0:16:12I'm happy. I'm happy.
0:16:12 > 0:16:16I'm not convinced by your presentation, but I love the way it tastes. I really do.
0:16:16 > 0:16:22But being in a final of Masterchef, I think you can go to classic dishes,
0:16:22 > 0:16:27but you should be giving them your own interpretation.
0:16:27 > 0:16:33A very different interpretation. Because we know there are many chefs that could cook beef Wellington.
0:16:35 > 0:16:37Thank you, Oli.
0:16:41 > 0:16:46I'm feeling a bit disappointed. The execution again has let me down slightly.
0:16:57 > 0:17:02Ash's starter is chicken pancetta ballantine, sauteed tarragon gnocchi,
0:17:02 > 0:17:07girolle mushrooms, served with a mushroom consomme.
0:17:09 > 0:17:14The consomme is beautiful and crystal clear, just as a consomme should be.
0:17:14 > 0:17:16It's precision personified.
0:17:22 > 0:17:26The chicken is beautifully moist, and that bacon is well seasoned.
0:17:26 > 0:17:28The gnocchi are as light as a feather.
0:17:28 > 0:17:34The consomme itself is very, very good. I take my hat off, honestly.
0:17:34 > 0:17:38That's a lot of work, and very well done.
0:17:44 > 0:17:45Oh, man, that's lovely.
0:17:47 > 0:17:50Wow. It's like a whole box of mushrooms in one mouthful.
0:17:50 > 0:17:55That's almost sweet, almost beefy, like a hug from a great big mushroom.
0:17:55 > 0:17:58Hats off to you, that's absolutely stunning.
0:18:02 > 0:18:06For his main, he's cooked pan-fried sirloin on a bed of spinach
0:18:06 > 0:18:09with garlic cream, a potato and mushroom cannelloni,
0:18:09 > 0:18:12broad beans and a beef jus.
0:18:17 > 0:18:21Everything is beautifully seasoned as it should be.
0:18:21 > 0:18:25Your sauce has got a nice tomatoey finish to it,
0:18:25 > 0:18:29which works beautifully with that sweet garlic puree.
0:18:29 > 0:18:30The perfect match.
0:18:32 > 0:18:34Your sirloin is well cooked, well seasoned.
0:18:34 > 0:18:37The potato cannelloni is fun.
0:18:37 > 0:18:40It's showing a bit of ingenuity, a little bit of imagination.
0:18:42 > 0:18:44I like this dish. I really do.
0:18:51 > 0:18:54It's without fault. For me, it's beyond reproach.
0:18:54 > 0:18:56I think it's delicious. I think it's delightful.
0:18:56 > 0:19:00Two, I think, absolutely fabulous dishes, Ash.
0:19:02 > 0:19:03Thanks, Ash.
0:19:11 > 0:19:15I feel a lot better now after hearing the comments.
0:19:17 > 0:19:21I think both dishes came out quite nicely. I did a decent job today.
0:19:30 > 0:19:33Steve is the only one who's chosen beef for the starter,
0:19:33 > 0:19:38thinly slicing it and topping it with blue cheese beignets
0:19:38 > 0:19:42with pickled, pureed and deep-fried beetroot.
0:19:49 > 0:19:52My fear was that the strong taste of the blue cheese
0:19:52 > 0:19:55and the pickled beetroot was going to overpower the beef.
0:19:55 > 0:19:57And that is the case.
0:19:59 > 0:20:04It's just too much going on on there. Too much going on, too many flavours.
0:20:04 > 0:20:09Visually, it looks great, beautiful and so much work on that plate.
0:20:09 > 0:20:12Such a shame that we can't really get the best out of the beef.
0:20:13 > 0:20:16For his main, he's made chicken ballantine
0:20:16 > 0:20:19and dumplings with roast chicken breast, lardons,
0:20:19 > 0:20:25cubed and pureed pumpkin, and a bacon and mustard sauce.
0:20:30 > 0:20:31There's sweetness from the pumpkin,
0:20:31 > 0:20:34sharpness from the mustard which I really like,
0:20:34 > 0:20:38your little dumplings or chicken mousse, poached or soft.
0:20:38 > 0:20:41The little ballantine is a pleasant surprise.
0:20:41 > 0:20:46I like the chicken breast. It's got crispy skin. Precise, clever cooking.
0:20:51 > 0:20:56I really like it. Really like it, because wherever you go on that plate,
0:20:56 > 0:20:59you get a different taste sensation, but always with chicken.
0:20:59 > 0:21:02The chicken may have the texture of mousse. It may be crispy.
0:21:02 > 0:21:07I think it's great. I think it's a box of chicken delights.
0:21:08 > 0:21:11It is clever, Steve. We gave you one chicken.
0:21:11 > 0:21:13You've given it back to us in four ways.
0:21:15 > 0:21:16Thank you.
0:21:25 > 0:21:28I'm not sure if I've done enough to stay in the competition.
0:21:28 > 0:21:35Maybe my starter might have let me down, you just don't know.
0:21:41 > 0:21:43This was a real tough one,
0:21:43 > 0:21:45but it had to be at this stage of the competition.
0:21:45 > 0:21:50After all, there are four of you, and only three go through.
0:21:53 > 0:21:55Off you go.
0:22:08 > 0:22:12Today was amazing. You can see how much this meant to them.
0:22:12 > 0:22:13It's do or die.
0:22:22 > 0:22:26I think Ash is absolutely unbelievable.
0:22:26 > 0:22:29That mushroom consomme was just out of this world.
0:22:29 > 0:22:34Ash's consomme was like an elixir. It was so intense.
0:22:34 > 0:22:39Amazing skills. I love the fact that Ash had used sirloin and not fillet.
0:22:39 > 0:22:42With that garlic cream, it was lovely. It was perfect.
0:22:42 > 0:22:46The potato cannelloni, as he called it. It was incredible.
0:22:46 > 0:22:51The guy's a star. The guy's an absolute star.
0:22:51 > 0:22:55Can we talk about Steve next? Because he never ceases to amaze me.
0:22:55 > 0:22:59Steve's starter of rare beef salad was pretty as a picture.
0:22:59 > 0:23:01Unfortunately, we couldn't taste the beef
0:23:01 > 0:23:04because it was overpowered by the pickled beetroot,
0:23:04 > 0:23:08the beetroot puree and those very good blue cheese beignets.
0:23:08 > 0:23:12I'm prepared to forgive him for that. It looked beautiful and tasted great.
0:23:12 > 0:23:16And I thought his main course of chicken was lovely.
0:23:16 > 0:23:19Steve was never going to give us a piece of chicken with a garnish.
0:23:19 > 0:23:21All of that plate was delicious.
0:23:21 > 0:23:26I don't think Steve thinks like other chefs. I think he's unique.
0:23:26 > 0:23:30- Steve has definitely got to join Ash through to the final three.- Right.
0:23:30 > 0:23:33Steve in, and Ash in.
0:23:33 > 0:23:38This is where it gets tougher. Because we've got Claire and Oli.
0:23:38 > 0:23:42Claire tried to make a consomme. She didn't make that work. I don't care.
0:23:42 > 0:23:43I thought her broth was excellent.
0:23:43 > 0:23:47And she gave us with that broth little tiny gnocchi.
0:23:47 > 0:23:50She gave us crispy lovely juicy chicken wings as well.
0:23:50 > 0:23:54That was yummy. It tasted very, very good indeed.
0:23:54 > 0:23:57However, it had too strong an aftertaste of garlic.
0:23:57 > 0:24:02She spent so much time on that broth, she was left with very little time
0:24:02 > 0:24:05actually to do the main course, which was the fillet of beef.
0:24:05 > 0:24:09It was good cooking. I would say error-free.
0:24:09 > 0:24:11But it wasn't inspired.
0:24:11 > 0:24:15It wasn't the kind of food we have come to expect from Claire.
0:24:17 > 0:24:20She remains a very exciting young talent,
0:24:20 > 0:24:23but this was not one of her strongest days.
0:24:23 > 0:24:26To be knocked out now would be a real blow.
0:24:26 > 0:24:29From past series you see what the finalists get to do
0:24:29 > 0:24:31and it's absolutely amazing.
0:24:31 > 0:24:35I really, really would love to be a part of that.
0:24:35 > 0:24:38Oli gave me a very good ballantine.
0:24:38 > 0:24:43It tasted great as did his shallot puree that he made as well
0:24:43 > 0:24:47but the borlotti beans that he had were too hard.
0:24:47 > 0:24:49The borlotti beans were nowhere near cooked.
0:24:49 > 0:24:53If he'd have mashed them up, it would have been fine, but they were hard.
0:24:53 > 0:24:58Oli's main course was an attempt at a great classic - beef Wellington.
0:24:58 > 0:25:01His beef was well cooked, well seasoned, his sauce was delicious,
0:25:01 > 0:25:04but the pastry was a little thick
0:25:04 > 0:25:06on the base there and hadn't cooked enough.
0:25:06 > 0:25:10There's always a little mistake with Oli. It's infuriating.
0:25:10 > 0:25:13His food always tastes great but he never,
0:25:13 > 0:25:18never manages to cook without an error. Ever.
0:25:21 > 0:25:25My execution hasn't been right in quite a few of the rounds.
0:25:25 > 0:25:29Today nerves got a little bit the better of me.
0:25:29 > 0:25:32It would be devastating if I let myself down today.
0:25:34 > 0:25:35One of these has to leave.
0:25:39 > 0:25:40It's either Claire or Oli.
0:25:43 > 0:25:47I love them both and they're good chefs. It's very hard to say.
0:26:01 > 0:26:05We've ended up with four of you. We can only take three of you.
0:26:05 > 0:26:07One of you has to leave the competition.
0:26:15 > 0:26:19The chef leaving is...
0:26:26 > 0:26:28..Oli. I'm sorry, Oli.
0:26:28 > 0:26:30I'm sorry.
0:26:43 > 0:26:46Today was the day I had to perform to my highest ability
0:26:46 > 0:26:48and I didn't do it.
0:26:50 > 0:26:53My ambition for my own restaurant is still there.
0:26:53 > 0:26:56I have to carry on working as hard as I have been and I can get that.
0:27:08 > 0:27:10So tired, I still can't believe it.
0:27:12 > 0:27:15This is such a roller coaster. I'm still on that ride. It's going to be amazing.
0:27:19 > 0:27:23It's been a daunting day today. A bit overwhelming, the whole thing.
0:27:23 > 0:27:24I'm happy to be here still.
0:27:26 > 0:27:29To really be in the final three is just amazing.
0:27:31 > 0:27:34I'm so happy that what I did today was enough,
0:27:34 > 0:27:35cos there was some doubt there.
0:27:35 > 0:27:38There's still a long way to go.
0:27:38 > 0:27:40Calm down, let me tell you, listen to me.
0:27:42 > 0:27:44Your adventure is about to begin.
0:27:47 > 0:27:50We are sending you to El Celler De Can Roca in Spain,
0:27:50 > 0:27:54a three star Michelin, number two restaurant in the world.
0:27:59 > 0:28:02'Tomorrow night in the battle for the title, the finalists must prove
0:28:02 > 0:28:05'that they can cook with the best in the world.'
0:28:07 > 0:28:11If I were starting off my career again, this is where I would want to learn.
0:28:12 > 0:28:15Cooking for the Roca brothers. This is a huge deal.
0:28:17 > 0:28:22I'm really nervous about this. I really don't want to mess this up.
0:28:22 > 0:28:25Three star Michelin food - it is down to them.
0:28:28 > 0:28:30Go for it. OK? Pass, pass, pass.
0:28:32 > 0:28:35Plates that are just gone - can we stop them, bring them back?
0:28:35 > 0:28:38For once I don't feel confident in cooking.
0:28:51 > 0:28:53Subtitles by Red Bee Media Ltd
0:28:53 > 0:28:55E-mail subtitling@bbc.co.uk