0:00:05 > 0:00:09'Only an elite group of chefs holds two Michelin stars.
0:00:09 > 0:00:12'Michel Roux Jr is one of them.'
0:00:12 > 0:00:15Now! THEY SHOUT
0:00:15 > 0:00:19'Now he and MasterChef judge Gregg Wallace
0:00:19 > 0:00:23'are on the hunt for Britain's next culinary superstar.
0:00:23 > 0:00:28'A professional with the talent to cut it in the world's top kitchens.'
0:00:30 > 0:00:31Perfect.
0:00:39 > 0:00:46'Since 2008, Professional MasterChef has produced three exceptional winners.'
0:00:46 > 0:00:51- Our Professional MasterChef champion is...Derek.- Yes!
0:00:52 > 0:00:54Steve.
0:00:55 > 0:00:57Claire.
0:01:00 > 0:01:04Before MasterChef, I was just a normal young lad
0:01:04 > 0:01:06from Scotland, Glasgow, working hard.
0:01:06 > 0:01:11I've recently moved back to Scotland and taken on a head chef position.
0:01:13 > 0:01:16MasterChef has changed my life. In the next few years,
0:01:16 > 0:01:19I would really love to see Restaurant Derek Johnstone.
0:01:22 > 0:01:26Winning Masterchef is obviously the highlight of my career so far.
0:01:26 > 0:01:30It opened up a lot of opportunities. One quail, one plaice.
0:01:30 > 0:01:34It's got me started in some of the top restaurants in the world
0:01:34 > 0:01:39and also it's given me the support of Chef Michel, which is a massive opportunity.
0:01:42 > 0:01:45Winning MasterChef has absolutely changed my life.
0:01:45 > 0:01:48I know it sounds a bit cheesy, but it's so true.
0:01:48 > 0:01:53This amazing opportunity came about to open my own place.
0:01:53 > 0:01:57So we've got the pass here, oven, pastry.
0:01:57 > 0:02:00Here I am, creating my own restaurant.
0:02:01 > 0:02:03Life doesn't get much better, really.
0:02:09 > 0:02:13'Tonight, a new champion will join their ranks.'
0:02:15 > 0:02:18It would just be an amazing achievement for me
0:02:18 > 0:02:21to be crowned MasterChef winner.
0:02:21 > 0:02:23I do really, really want it now.
0:02:23 > 0:02:28People don't remember the runners-up. I want to have that title.
0:02:28 > 0:02:31I want to be called Steve - Winner, MasterChef The Professionals.
0:02:31 > 0:02:35It would be the pinnacle to win the competition.
0:02:35 > 0:02:39It would be fantastic for the future and my career, definitely.
0:02:39 > 0:02:44'Steve, Ash and Claire
0:02:44 > 0:02:46'face one final challenge...
0:02:49 > 0:02:55'..before one of them is crowned Professional MasterChef 2011.
0:03:12 > 0:03:17I was born in Bedford and brought up in a little village called Westoning.
0:03:19 > 0:03:25When I was growing up, my mum was cooking in the school and my dad was an electrician.
0:03:27 > 0:03:31And I've got my brother, who's three years older than me.
0:03:33 > 0:03:38I remember, when I was six, cooking with my grandma, me being really small
0:03:38 > 0:03:42looking up to her, trying to make Yorkshire puddings and there's flour everywhere
0:03:42 > 0:03:45and making loads of mess, but I remember loving it
0:03:45 > 0:03:49and I remember it to this day, my first experience pretty much of cooking.
0:03:51 > 0:03:53Steve is always very busy.
0:03:53 > 0:03:55Never sits still for five minutes.
0:03:55 > 0:03:59He wasn't much into books, really. He was more practical.
0:03:59 > 0:04:03Football, running around, making a lot of noise. Normal stuff.
0:04:05 > 0:04:06Hey!
0:04:10 > 0:04:13A kid's dream is always to be a professional footballer.
0:04:15 > 0:04:19I'm not different. It's something that I did want to be.
0:04:20 > 0:04:26But the reason I decided on food, I just think I loved it more.
0:04:29 > 0:04:32When I was 15, I was starting out doing a bit of pot washing.
0:04:32 > 0:04:35Then they used to let me go and watch Luton Town in the afternoon,
0:04:35 > 0:04:39come back, wash up, then they used to tell me if I was really quick,
0:04:39 > 0:04:42I could jump on and do a bit of pastry with the pastry chef.
0:04:43 > 0:04:48I just remember loving it and decided then I want to crack on and be a chef.
0:04:51 > 0:04:54I think it was about a week after I started,
0:04:54 > 0:04:58my head chef came in and said, "Oh, we've got a pastry chef starting today"
0:04:58 > 0:05:02and I remember the first words he said to me were, "Steve, don't fancy her."
0:05:02 > 0:05:08He came down the corridor with a cup of tea for me with a big smile.
0:05:08 > 0:05:11Pretty much two weeks later, we were going out on dates
0:05:11 > 0:05:13and here we are now, really.
0:05:15 > 0:05:19The dream is, I want a nice little country house hotel.
0:05:21 > 0:05:24I'm the chef and she's the pastry chef.
0:05:24 > 0:05:28Doing amazingly good food, making people happy.
0:05:30 > 0:05:34Hopefully winning this will help me achieve that.
0:05:36 > 0:05:40This competition for me has been so hard.
0:05:40 > 0:05:44From day one, we were up against so many great chefs.
0:05:45 > 0:05:49Steve is consistently delivering food of the highest level,
0:05:49 > 0:05:53beautifully dressed and very, very complex.
0:05:53 > 0:05:56It looks beautiful and so much work on that plate.
0:05:57 > 0:06:00There's a lot of technique.
0:06:01 > 0:06:04Every dish held 100 little surprises.
0:06:04 > 0:06:08I like that because it wasn't what I expected. Very nice.
0:06:08 > 0:06:11It's a box of chicken delights.
0:06:11 > 0:06:14I think my best dish so far has got to be doing my classic,
0:06:14 > 0:06:19because the first time cooking for Michel Roux Jr was nerve-racking.
0:06:19 > 0:06:22It looks beautiful. This is knocking on the door, mate.
0:06:22 > 0:06:24Yeah, that's a massive high.
0:06:25 > 0:06:28Lowest point, probably in Spain
0:06:28 > 0:06:31For once, I just don't feel confident cooking.
0:06:31 > 0:06:35Pretty depressed, pretty down. Then at the same time, got really high on it.
0:06:35 > 0:06:38Your work is fantastic.
0:06:41 > 0:06:45I feel now that I really believe in what I can do.
0:06:45 > 0:06:49- Wow, Steve, lovely. Very nice rabbit.- That's looking great, Steve.
0:06:49 > 0:06:51It's just exquisite.
0:06:51 > 0:06:55- Technically very good.- Whoever cooked it knows what they're doing.
0:06:55 > 0:06:58It was such an experience. I just loved every minute.
0:06:58 > 0:07:01I think that is an absolute treat.
0:07:02 > 0:07:06- It's glorious! - This is proper high-end dining.
0:07:06 > 0:07:09You've given us something which you can be proud of.
0:07:14 > 0:07:18To be called a winner would be sensational.
0:07:19 > 0:07:23I'm going to give it my best shot and I'd just love to win so much.
0:07:33 > 0:07:35I was born in Victoria, Australia.
0:07:38 > 0:07:43Lived there for a few years and then moved to Tasmania.
0:07:43 > 0:07:46And we sort of lived in bushland areas.
0:07:48 > 0:07:51There was always a lot to do.
0:07:51 > 0:07:54I was always running around in the bush, being a ninja,
0:07:54 > 0:07:56making tree houses and stuff.
0:07:58 > 0:08:02We used to spend most weekends at the beach, either surfing
0:08:02 > 0:08:07or free-diving for abalone and spear fishing and that sort of stuff.
0:08:08 > 0:08:11I grew up with my mum and my step-father.
0:08:11 > 0:08:17They grow lots of their own vegetables and most of the food we ate there was home-grown.
0:08:19 > 0:08:25My mum was always cooking at home for us and we were always involved and seeing what was going on.
0:08:26 > 0:08:32I must have been 19 or 20 when I decided to enrol for cookery school.
0:08:32 > 0:08:36During doing my cookery course, I started working in a cafe.
0:08:37 > 0:08:42I was doing a lot of cooking quite quickly. Yeah, I fell in love with it.
0:08:44 > 0:08:47I taught myself as much as I could through reading books
0:08:47 > 0:08:50and then I decided, "Well, I really need to go to Europe,
0:08:50 > 0:08:53"cos that's where I'm going to learn a lot about food".
0:08:55 > 0:09:00I told Mum and she was sort of like, "Oh, OK, have a good time."
0:09:07 > 0:09:10I pretty much started working as a freelance chef,
0:09:10 > 0:09:15working around the larger catering companies around London.
0:09:16 > 0:09:20I've been to Scotland a lot, France, Spain.
0:09:23 > 0:09:26I've been all over the place with that, and it's been a great experience.
0:09:31 > 0:09:38I started working at the hotel in Central London where I met a lovely, beautiful waitress
0:09:38 > 0:09:40and her name's Begona.
0:09:43 > 0:09:47I just used to see him in the kitchen all the time.
0:09:47 > 0:09:52We started to know each other and, erm, until now, ten years later.
0:09:52 > 0:09:57Yeah, we, erm, fell in love, moved in together quite quickly.
0:09:58 > 0:10:02Begona's very much into her food, she's Basque.
0:10:02 > 0:10:07- Looks good.- Basque people are very serious about their food, so, yeah, we get on well.
0:10:11 > 0:10:14- Is it as good as your mum's monkfish?- Let's see.
0:10:14 > 0:10:17Good. Lovely.
0:10:17 > 0:10:23I'm starting to get to the age where I think I'd like to be more in my own environment, restaurant-wise.
0:10:24 > 0:10:27It's always been a thing at the back of my mind
0:10:27 > 0:10:29and Begona and I have spoken about it a lot.
0:10:30 > 0:10:36If Ash wins MasterChef, it's going to open him a lot of doors
0:10:36 > 0:10:39and mainly it will open his mind on looking into the future
0:10:39 > 0:10:43and realising that he can do it.
0:10:43 > 0:10:46- He has to make it now. - SHE LAUGHS
0:10:46 > 0:10:51Yeah, there might be a restaurant run by me one day soon. We'll see.
0:10:55 > 0:11:01You look at Ash, the first time he ever came in and cooked, he made a tart fine.
0:11:01 > 0:11:04Perfect. Ash, lovely dessert.
0:11:04 > 0:11:08I know Monica is tough, but that's a serious pat on the back.
0:11:08 > 0:11:12Ash has impressed us from the very beginning. He is an accomplished chef.
0:11:13 > 0:11:18I take my hat off. That's a lot of work and very well done.
0:11:19 > 0:11:23It's without fault. I think it's delicious. I think it's delightful.
0:11:24 > 0:11:28Ash doesn't depend on gimmicks. It's proper cooking.
0:11:28 > 0:11:33Dependence on taste, flavour and the beauty of the presentation.
0:11:34 > 0:11:37The crust is nice and golden and crispy.
0:11:37 > 0:11:39This is a very, very good dish.
0:11:41 > 0:11:44That's incredible! That's divine!
0:11:44 > 0:11:47- HE LAUGHS - That's lovely!
0:11:50 > 0:11:54Obviously, there's been points where I would've liked to have been a lot better.
0:11:54 > 0:11:58- Ash, you're feeling the pressure. - I'm going to be in trouble soon. - Put the turbo on.
0:11:58 > 0:12:03When things don't go right, I try not to panic, but you don't know if you're going to crack.
0:12:03 > 0:12:06If we look at the chef's table, he started to lose it.
0:12:06 > 0:12:11He really was that far away from taking his apron off and going.
0:12:11 > 0:12:13If I had two more hands, I'd use them.
0:12:13 > 0:12:16But he delivered on time a beautiful dish.
0:12:16 > 0:12:19Absolutely fantastic. It's a chef's dish.
0:12:19 > 0:12:22It's a song. It's perfect. I love it.
0:12:22 > 0:12:25- Cook food like that in a restaurant, you'd be busy every day.- Well done.
0:12:27 > 0:12:32Being involved in MasterChef, it has made me realise what I am capable of.
0:12:34 > 0:12:37My biggest highlight so far was working in El Celler de Can Roca.
0:12:37 > 0:12:42Cooking for the Roca brothers. You don't want to get it wrong. This is a huge deal.
0:12:44 > 0:12:47- The lobster is perfect. - Muchas gracias.
0:12:50 > 0:12:54It's definitely changed the way I think about food. I'll remember it for a long time.
0:12:56 > 0:12:58Gracias.
0:13:02 > 0:13:08It's eye-wateringly beautiful. It hurts it's so pretty.
0:13:11 > 0:13:17The whole process of MasterChef's been so full-on, stressful, exciting.
0:13:17 > 0:13:21To go so far to not win it would be disappointing.
0:13:22 > 0:13:25I wouldn't have put in the hard work if I didn't want to win.
0:13:25 > 0:13:29It'd be an amazing feeling to have your name called out at the end.
0:13:32 > 0:13:34We'll just have to see. Nearly there.
0:13:48 > 0:13:54I was born and grew up in Moseley, which is a suburb of Birmingham.
0:13:56 > 0:13:59Me and my brother grew up with my dad.
0:14:00 > 0:14:05Till I was 16, and then came to live with my mum.
0:14:11 > 0:14:16She's always been very determined.
0:14:16 > 0:14:20She walked when she was eight months and there was no stopping her.
0:14:22 > 0:14:27Claire was very wilful. To say she's a little madam is not quite true,
0:14:27 > 0:14:30but, you know...
0:14:30 > 0:14:33I started off at an early age in the kitchen.
0:14:34 > 0:14:37I always used to help my dad out.
0:14:37 > 0:14:42I remember the first thing I ever cooked, which was a cheese sauce for Sunday dinner
0:14:42 > 0:14:45and I was so proud of myself, I made a little roux.
0:14:45 > 0:14:48I remember my brother paying me to cook,
0:14:48 > 0:14:52so I'd get up extra early, make him breakfast, dinner,
0:14:52 > 0:14:54wait on him hand and foot.
0:14:54 > 0:14:58- He thought it was a chore, but I loved it. - SHE LAUGHS
0:15:00 > 0:15:06I went to do my A-levels. I started doing five different subjects
0:15:06 > 0:15:09and then just kept dropping them until all I had left was home economics.
0:15:11 > 0:15:15Which was the only thing I enjoyed. And that's when I decided
0:15:15 > 0:15:21that I'd just go to the college of food and have that one subject to focus on.
0:15:22 > 0:15:26A live cooking show, that was. There was loads of people watching us.
0:15:26 > 0:15:28And your silver. That was the one I went to.
0:15:28 > 0:15:31- Oh, yeah. - That was good fun, wasn't it?- Yeah.
0:15:31 > 0:15:34- Champagne afterwards.- Mm.
0:15:35 > 0:15:37I went on to do my degree.
0:15:38 > 0:15:42When I entered MasterChef, it was the run-up to my final exam,
0:15:42 > 0:15:47so it was quite a stressful time for me and I wasn't quite sure how I was going to juggle everything.
0:15:47 > 0:15:52But I got my results two weeks ago and, yeah, I got a first class degree.
0:15:55 > 0:15:58- First class BA. Brilliant, isn't it? - Yeah.
0:16:00 > 0:16:03I can get a little bit emotional. You're very proud of your children.
0:16:03 > 0:16:08To see her just flying really, just super.
0:16:10 > 0:16:14In my first ever competition, I got a bronze award.
0:16:15 > 0:16:19Young Chef Of The Year I got second place.
0:16:19 > 0:16:22So I've never got first.
0:16:22 > 0:16:24So maybe this is my time.
0:16:28 > 0:16:33Claire, I couldn't see her coming. Because she was so young, I almost overlooked her.
0:16:33 > 0:16:37But it was impossible to overlook the quality of the food.
0:16:37 > 0:16:39That tastes fantastic.
0:16:41 > 0:16:46Meeting Monica was very daunting. I was mostly scare of that.
0:16:46 > 0:16:52It's an amazing mixture of flavours. You're a very talented little chef. You should be proud of that.
0:16:52 > 0:16:54She's quite nice, actually.
0:16:55 > 0:16:58Claire pushes the boundaries.
0:16:58 > 0:17:00She's not afraid to try new combinations.
0:17:00 > 0:17:03- Wow!- It's certainly the kind of originality
0:17:03 > 0:17:06we would want from a chef at this level.
0:17:06 > 0:17:09I've never eaten anything like that ever before. I like it.
0:17:09 > 0:17:15I am not convinced. But, saying that, I'd eat the lot.
0:17:17 > 0:17:21Claire's food can divide the diners' opinion.
0:17:21 > 0:17:24It's different. Whoever's cooked it has a bit of imagination.
0:17:24 > 0:17:27I think it was a bit too much.
0:17:27 > 0:17:32The scallops could've been cooked or sliced more thinly.
0:17:35 > 0:17:40Critics day was definitely the hardest thing I'd ever done in my life.
0:17:40 > 0:17:43You're breathing like you've just done a 100 metre sprint.
0:17:43 > 0:17:49- This feeling that I've never felt before, it's so hard.- Slow down. - I know. I can't help it.
0:17:50 > 0:17:55Well, this really has the wow factor. It's an absolutely unbelievably good looking dish.
0:17:56 > 0:18:00This competition does make you push yourself to extreme lengths
0:18:00 > 0:18:04and you do surprise yourself with how well you can do.
0:18:04 > 0:18:06Claire, thank you. It's good.
0:18:06 > 0:18:10Everything on this plate is 100 percent bang-on.
0:18:10 > 0:18:12- Amazing.- Very good.
0:18:12 > 0:18:14It's mind-blowingly good!
0:18:14 > 0:18:17Where you find this from at 22 years old, I've no idea.
0:18:18 > 0:18:22I'd just be so proud of myself to win MasterChef.
0:18:24 > 0:18:28Coming off on top would be absolutely amazing.
0:18:40 > 0:18:46Today's the day that they have to prove to us for the final time that they have got it.
0:18:51 > 0:18:54- We'll have a culinary joust. - Bring it on!
0:19:30 > 0:19:35This is it. This is the final of MasterChef The Professionals.
0:19:37 > 0:19:40Two and a half hours
0:19:40 > 0:19:43to produce three courses
0:19:43 > 0:19:45that will give you the MasterChef title.
0:19:47 > 0:19:51Deliver your heart and soul in your cooking.
0:19:51 > 0:19:53If you can do that,
0:19:53 > 0:19:57you will be the MasterChef Professional champion.
0:20:02 > 0:20:04Off you go.
0:20:11 > 0:20:16This is the final. We should get superb, sublime, delicious, beautiful food.
0:20:23 > 0:20:28Big pressure. To come this far now, each three of these believes they can take this title.
0:20:33 > 0:20:36I like to be on my game every day, really.
0:20:39 > 0:20:43Today won't be any different. I'm up against two incredible chefs.
0:20:44 > 0:20:49It is immense pressure. Probably the most pressure I've ever felt in my life.
0:20:56 > 0:21:01For starter, I'm doing a confit salmon with a little smoked salmon Scotch egg, pickled beetroot,
0:21:01 > 0:21:03beetroot puree, horseradish cream.
0:21:03 > 0:21:08For my main course, roast breast of duck, slow-cooked leg,
0:21:08 > 0:21:12pan-fried liver, carrot, orange and vanilla puree.
0:21:12 > 0:21:15And then for dessert, I'm doing flavours of peach melba.
0:21:15 > 0:21:18How does that differ from a peach melba?
0:21:18 > 0:21:23It's exactly the same ingredients. You've got poached peaches, then a peach jelly.
0:21:23 > 0:21:26So it's a deconstructed peach melba.
0:21:26 > 0:21:28- Yeah. - Steve, you have got a lot to do!
0:21:28 > 0:21:33MasterChef finals, the last time I'll cook for you, I want to make sure it's the best.
0:21:33 > 0:21:35What's your dream, Steve?
0:21:35 > 0:21:39Later on in my career, I want to get a Michelin star and just be the best.
0:21:39 > 0:21:42I want to be what them chefs were that we cooked for.
0:21:42 > 0:21:46I want people to look at me like I looked at them. That's what I want.
0:21:49 > 0:21:54I think Steve's menu's absolutely delightful. Delightful.
0:22:01 > 0:22:03Steve's starter is a confit salmon.
0:22:03 > 0:22:08Serving with a smoked salmon Scotch egg and horseradish and beetroot.
0:22:18 > 0:22:22Classic combinations served up in Steve's style.
0:22:35 > 0:22:39Steve's main course is a roast supreme, or breast, of duck.
0:22:40 > 0:22:45He's serving with that leg meat that he's slow-cooking and braising.
0:22:45 > 0:22:50And orange, carrots and vanilla sauce.
0:22:50 > 0:22:55I worry about that. The carrot is naturally sweet and he's adding the vanilla and the orange.
0:22:55 > 0:22:59Steve is going to have to be very careful with his balance of flavours.
0:23:01 > 0:23:06I've got a bit of vanilla in the duck. I think it works perfectly well.
0:23:06 > 0:23:08It might not be Gregg or Michel's cup of tea.
0:23:10 > 0:23:12That's a risk I'm going to take.
0:23:13 > 0:23:18Peach melba. I don't think there can be a better dessert. It's heavenly.
0:23:20 > 0:23:25Steve is deconstructing this wonderful, classic recipe.
0:23:25 > 0:23:29He's making a raspberry mousse,
0:23:29 > 0:23:31peach jelly.
0:23:34 > 0:23:38He is giving us a peach cooked in a water bath.
0:23:39 > 0:23:41And a vanilla custard.
0:23:41 > 0:23:44This is playing to Steve's strengths.
0:23:44 > 0:23:49He takes classic combinations, he uses classic cooking to produce something very, very different.
0:23:55 > 0:23:58You've had half an hour.
0:24:02 > 0:24:06I'm going to put everything into the final cook-off. It's the last chance to win it.
0:24:06 > 0:24:10The last time to prove myself, so it means everything.
0:24:11 > 0:24:15I'm cooking some monkfish with some piperade
0:24:15 > 0:24:18followed by a main course of lamb with artichokes and anchovies
0:24:18 > 0:24:23and then I'm doing a torrija, which is like a pain perdu with apricots and almonds.
0:24:23 > 0:24:29- Why all these Spanish influences? - I've picked up a lot of influences from Spain in my travels.
0:24:29 > 0:24:33- They've sort of stuck by me. - Your food, correct me if I'm wrong,
0:24:33 > 0:24:37is a tribute to your love for your girlfriend.
0:24:37 > 0:24:40Erm, yeah, you could say that, as well.
0:24:40 > 0:24:44You seem to be motoring along at 100 miles an hour, as per usual.
0:24:44 > 0:24:48- On time? Or are you just really pushing yourself. - I've just got to keep pushing.
0:24:48 > 0:24:54It's just like, yeah, I like the pressure. I don't know why, but I sort of like being here.
0:24:54 > 0:24:57- It's a bit silly, really. - THEY LAUGH
0:25:01 > 0:25:04It's a competition and you've got to push.
0:25:06 > 0:25:11So if it all goes wrong, it goes wrong. Hopefully it won't.
0:25:12 > 0:25:18He's come out all guns blazing. He want this title, he wants it big style.
0:25:20 > 0:25:24Ash's menu is full of bold, strong flavours.
0:25:26 > 0:25:30Ash's starter is a monkfish tail with chorizo.
0:25:31 > 0:25:33Served on jet-black lentils.
0:25:36 > 0:25:39And a piperade jus.
0:25:40 > 0:25:46It's peppers concentrated with onion. Fantastic, great, gutsy flavours.
0:25:46 > 0:25:49I can't wait to taste that.
0:25:50 > 0:25:53It just shouts Spain.
0:25:55 > 0:25:58It couldn't be more Spanish if it chucked a maraca at you.
0:26:02 > 0:26:06His main course is speaking to my inner depths.
0:26:06 > 0:26:09He's roasting a rump of lamb
0:26:09 > 0:26:12but also braising the neck ends
0:26:12 > 0:26:16and putting that inside mashed potato.
0:26:29 > 0:26:33And he's got anchovies, as well, which will give depth and saltiness.
0:26:34 > 0:26:37Very bold flavours
0:26:39 > 0:26:41Wonderful, again.
0:26:45 > 0:26:49Ash's dessert is a torrija of apricots and almond.
0:26:51 > 0:26:54Very similar to a bread pudding.
0:26:58 > 0:27:00With beautiful poached almonds.
0:27:02 > 0:27:04And a lovely vanilla custard.
0:27:07 > 0:27:10I can't wait to taste that.
0:27:10 > 0:27:13That could be heaven in a bowl.
0:27:14 > 0:27:20You are halfway. One hour and 15 minutes and we want three MasterChef winning courses.
0:27:28 > 0:27:31I've got to be confident.
0:27:31 > 0:27:34I must be pretty good to have got this far.
0:27:34 > 0:27:37The menu I've created is a winning menu.
0:27:37 > 0:27:43Very representative of my style, definitely, 100 percent, it's me on a plate
0:27:54 > 0:27:57My starter is oysters
0:27:57 > 0:28:01with vinegar aioli, bellota ham,
0:28:01 > 0:28:04buckwheat and cucumber.
0:28:04 > 0:28:06Mm!
0:28:06 > 0:28:11Main course is smoked pigeon with beetroot and rosemary oil.
0:28:11 > 0:28:16And for dessert, I'm doing chocolate marquise with a cocoa nib tuile,
0:28:16 > 0:28:19cherry fluid gel and amaretti biscuits.
0:28:19 > 0:28:24- If you don't mind me saying, you don't look yourself.- More nervous?
0:28:24 > 0:28:29- Yes.- Because it means so much to me and this is the final day of cooking,
0:28:29 > 0:28:34so it's like... everything's got to be perfect and there's just no room for error.
0:28:34 > 0:28:38I'm just worried that these nerves are going to make me do something wrong,
0:28:38 > 0:28:41so try and hold it together today.
0:28:41 > 0:28:46- You're the first chef ever to light a bonfire in the MasterChef kitchen. - SHE LAUGHS
0:28:52 > 0:28:55Claire is preparing a starter of oysters,
0:28:55 > 0:29:00buckwheat, cucumber and bellota ham.
0:29:02 > 0:29:06Buckwheat is very unusual. It has that lovely nutty taste.
0:29:08 > 0:29:11I think it's a combination that really could work.
0:29:15 > 0:29:22She says her main course is beetroot and pigeon. Knowing Claire, there'll be a different angle to this, though.
0:29:23 > 0:29:28The smoking element to the pigeon, that's showing a new technique.
0:29:28 > 0:29:32But it's a very fine line of it being over-smoked and overpowering.
0:29:34 > 0:29:37Hope I'm not invited to one of your barbecues.
0:29:38 > 0:29:40Smokiness on a pigeon works really well.
0:29:41 > 0:29:44But it has to be a delicate aftertaste.
0:29:44 > 0:29:47She's smoked it with birchwood.
0:29:47 > 0:29:50Birchwood can be quite acrid and bitter.
0:29:51 > 0:29:53There's a big risk here.
0:29:57 > 0:30:01Dessert, chocolate marquise, like a chocolate mousse,
0:30:01 > 0:30:04served with deep, fruity cherries.
0:30:13 > 0:30:19I can't see Claire giving us just a chocolate mousse with a few cherries and amaretti biscuits. Not her style.
0:30:19 > 0:30:24I'm sure this dessert has got another Claire twist to it.
0:30:33 > 0:30:36Chefs, we have just 20 minutes left.
0:30:51 > 0:30:56I think there's one or two chefs who wish they hadn't pushed themselves quite so hard.
0:31:02 > 0:31:07- Claire, are you OK?- Yep. - You had such a nervous look then.
0:31:07 > 0:31:11- Just worried about getting ready on time. - You are rushed, aren't you?- Yep.
0:31:11 > 0:31:14Come on. That helps, doesn't it? Bald bloke shouting come on.
0:31:17 > 0:31:20Tense, tense, tense. Come on.
0:31:27 > 0:31:29Last five minutes, please.
0:31:39 > 0:31:42There's some beautiful food being dressed now.
0:31:42 > 0:31:44It's absolutely amazing!
0:32:04 > 0:32:06Guys, last touches!
0:32:11 > 0:32:14Time's up.
0:32:24 > 0:32:26Up you come, Steve.
0:32:42 > 0:32:47'Steve has made a starter of confit salmon with crispy skin,
0:32:47 > 0:32:51'smoked salmon Scotch eggs served with pickled beetroot,
0:32:51 > 0:32:56'beetroot julienne, beetroot puree and horseradish cream.'
0:32:58 > 0:33:03It looks awesome. The black slate brings out all these wonderful colours.
0:33:03 > 0:33:05It's very vibrant. It's striking.
0:33:12 > 0:33:16The salmon you cooked sous-vide.
0:33:16 > 0:33:20It's lovely. It's succulent, it's moist and has a wonderful flavour to it.
0:33:20 > 0:33:23The Scotch eggs are perfection.
0:33:24 > 0:33:27Not easy to cook that salmon, get a nice crisp exterior
0:33:27 > 0:33:31but still have the yolk runny, and you have done that.
0:33:31 > 0:33:36That's all down to precision timing. Well done.
0:33:40 > 0:33:42Ohh!
0:33:42 > 0:33:48Throughout is the lovely flavour of that clean, beautiful, elegant salmon.
0:33:48 > 0:33:51That Scotch egg is wonderful. That lovely smokiness of the salmon
0:33:51 > 0:33:54and you've got the egg yolk sticky.
0:33:57 > 0:33:59This is without fault.
0:34:02 > 0:34:07'For his main, Steve has made slow-roasted duck breast,
0:34:07 > 0:34:11'pan-fried duck liver and a deep-fried ballotine of duck leg.
0:34:13 > 0:34:19'Accompanied by potatoes, braised chicory and a carrot, orange and vanilla puree
0:34:19 > 0:34:21'with a port and duck sauce.'
0:34:28 > 0:34:32The duck supreme is beautifully cooked, it's pink and succulent.
0:34:32 > 0:34:35The liver is lovely, golden and crisp on the outside, cooked pink,
0:34:35 > 0:34:38it's not dry, which is very difficult to get right.
0:34:38 > 0:34:43The ballotine made from the legs you've rolled in breadcrumbs and then fried,
0:34:43 > 0:34:45which adds another texture and another dimension.
0:34:45 > 0:34:51The little potatoes you cooked in a vacuum bag. They come out really, really intense in flavour.
0:34:51 > 0:34:56There's some great cooking on this plate. Great, great skills.
0:35:03 > 0:35:07Duck is lovely. There is crispiness and there is softness.
0:35:07 > 0:35:13The sauce I'm not convinced of and it's because of the vanilla.
0:35:13 > 0:35:19It's taking me into the world of dessert. And I'm not quite sure. But I would eat it.
0:35:19 > 0:35:25Another beautiful plate, Steve. Another absolutely stunning, good-looking plate.
0:35:27 > 0:35:31'Dessert is flavours of peach melba,
0:35:31 > 0:35:35'made up of a vanilla parfait, topped with a flake almond and caramel brittle,
0:35:35 > 0:35:42'poached peaches, a peach jelly, a raspberry mousse and vanilla custard.'
0:35:43 > 0:35:46Wow. It's unrecognisable as a peach melba.
0:35:46 > 0:35:49But it's certainly got the flavours of a peach melba.
0:35:49 > 0:35:53Beautiful colours and lots of little treats.
0:35:57 > 0:36:02Mm. Those peaches are delicious! They are divine!
0:36:02 > 0:36:08You put them sous-vide in the vacuum pouch to conserve all the wonderful flavours and to concentrate them,
0:36:08 > 0:36:13and you've achieved that. It's a nice dessert. Very delicious.
0:36:21 > 0:36:23It's soft peach.
0:36:23 > 0:36:30Peach has a finish which is almost bitter, back up again with sweetness of raspberry, that is almost sharp
0:36:30 > 0:36:34and then the really mellow wash of vanilla.
0:36:34 > 0:36:38It's just like eating a peach melba, with different textures.
0:36:38 > 0:36:42- It tastes divine. - GREGG LAUGHS Thanks, Steve.
0:36:50 > 0:36:53I don't think I could have done any more.
0:36:53 > 0:36:55I think I gave 100 percent, if not more.
0:36:55 > 0:36:59I did my best out there that I could, my best ability,
0:36:59 > 0:37:02so, yeah, I think it's enough.
0:37:02 > 0:37:04Ash, up you come.
0:37:18 > 0:37:25'Ash's starter is a roasted monkfish tail served on a bed of beluga lentils and a Basque piperade,
0:37:25 > 0:37:28'which is made up of red peppers and tomatoes,
0:37:28 > 0:37:34'all resting on a smooth piperade, with diced chorizo and courgette twirls.'
0:37:34 > 0:37:39Ash you always present your food with precision and elegance.
0:37:39 > 0:37:44It's no surprise that you've done it again here. White, orange, green, really vibrant.
0:37:44 > 0:37:49The aroma of this dish is intoxicating, almost. It's lovely.
0:37:55 > 0:37:59The monkfish is cooked to perfection, well-seasoned.
0:37:59 > 0:38:04The little lentils are beautifully cooked, as well. They still have a tiny bit of a crunch.
0:38:04 > 0:38:06They're not going away to a puree.
0:38:07 > 0:38:14Delicious. I like the fact that you have a smooth piperade, but you also have a chunky one.
0:38:14 > 0:38:18So we've got texture, which is vital.
0:38:19 > 0:38:24The flavours are like the aromas. Intoxicating.
0:38:24 > 0:38:29The depth of flavour that you've managed to get in this dish is remarkable.
0:38:30 > 0:38:33It's a beautiful dish.
0:38:38 > 0:38:45Tender, juicy, yet still meaty, sweetness and a little bit of sharpness from the peppers.
0:38:45 > 0:38:48This is a little bit of northern-Spanish sunshine in here.
0:38:50 > 0:38:53- HE LAUGHS - I really like this.
0:38:56 > 0:39:02'For his main course, Ash has made a roast rump of lamb served on fondant potatoes,
0:39:02 > 0:39:07'with a braised lamb neck and potato croquette on baby vegetables,
0:39:07 > 0:39:10'artichoke sauteed with Serrano ham,
0:39:10 > 0:39:14'a roast garlic and anchovy puree and a red wine jus.'
0:39:16 > 0:39:19Yet again, presentation, it's very difficult to fault.
0:39:19 > 0:39:22It's just clean lines, precise,
0:39:22 > 0:39:26it looks elegant and refined, without any of the faffing around.
0:39:27 > 0:39:32You don't faff about when it comes to putting food on the plate.
0:39:40 > 0:39:42- GREGG LAUGHS - Good, is it?
0:39:46 > 0:39:48I'm not stopping.
0:39:49 > 0:39:56That little potato croquette with the braised neck of lamb is moist on the outside,
0:39:56 > 0:40:00sweet from the meat, and crispy on the outside from the breadcrumbs.
0:40:00 > 0:40:03Bang on! It's lovely. Beautiful.
0:40:03 > 0:40:06And a perfect accompaniment for this lamb dish.
0:40:06 > 0:40:10Your roasted rump of lamb has got a lovely crisp exterior,
0:40:10 > 0:40:16but, for me, the highlight, and what really does bring the whole dish together,
0:40:16 > 0:40:19is this puree of garlic, anchovy and onion.
0:40:19 > 0:40:24It's sweet, salty, garlicky and is a perfect foil for the lamb rump.
0:40:24 > 0:40:26It's excellent, beautifully executed.
0:40:26 > 0:40:29And above all, delicious.
0:40:39 > 0:40:41As far as I'm concerned, that is just brilliant,
0:40:41 > 0:40:45from one end of the plate to the other, absolutely brilliant.
0:40:45 > 0:40:51At the end here, this croquette, what you've made is a crispy shepherd's pie, and it's divine.
0:40:51 > 0:40:56- Ash, this is super, super food. - Thank you.
0:40:58 > 0:41:00Very, very good indeed.
0:41:02 > 0:41:08'Ash's dessert is a torrija, a Spanish bread and butter pudding made using brioche,
0:41:08 > 0:41:12'served with a vanilla parfait dusted with almonds and caramel,
0:41:12 > 0:41:16'poached apricots and an almond custard.'
0:41:23 > 0:41:27The little bread or brioche pudding is really delicious.
0:41:27 > 0:41:30It's a play of textures
0:41:30 > 0:41:35because you've got the outside which is crunchy from the sugar and the basting in foaming butter
0:41:35 > 0:41:41and the inside is soft and sweet and has got that little yeasty flavour to it that you get from the bread.
0:41:41 > 0:41:44Very good pain perdu, or bread pudding.
0:41:44 > 0:41:48The apricots have got lots and lots of vanilla in them, they're beautiful.
0:41:48 > 0:41:52Your vanilla parfait is lovely. It's got so much vanilla in there, it's heady.
0:41:52 > 0:41:55Everything on this plate is well-cooked,
0:41:55 > 0:41:59cooked by a craftsman,
0:41:59 > 0:42:01- very, very good.- Thank you.
0:42:02 > 0:42:07I think you may be putting together a combination of flavours that I might kill for.
0:42:16 > 0:42:19No, that's me done. I'm happy, mate.
0:42:19 > 0:42:22Er, almond flavour, little bit of sweetness with the sugar on top.
0:42:22 > 0:42:26The bread holds all that vanilla flavour in
0:42:26 > 0:42:30and you get a little bit of sweetness coming through with that apricot, as well.
0:42:31 > 0:42:37I think that's beautiful. You could happily close your eyes and float away. That's bowl-licking.
0:42:38 > 0:42:43- HE LAUGHS - I think your food needs to be eaten by lots and lots of people.
0:42:48 > 0:42:52- And I mean that.- Thank you.
0:43:00 > 0:43:05I'm proud of myself. For me, it's been a great personal achievement to get this far.
0:43:05 > 0:43:08I think I've cooked well.
0:43:08 > 0:43:10It's up to the judges now.
0:43:12 > 0:43:14Up you come, Claire.
0:43:26 > 0:43:31'Claire has made a starter of poached oysters with toasted buckwheat and bellota ham
0:43:31 > 0:43:35'with cucumber slices, pickled cucumber balls,
0:43:35 > 0:43:39'pickled velvet mushrooms and aioli.'
0:43:40 > 0:43:44It looks beautiful. It really does look exquisite.
0:43:50 > 0:43:54I love the combination on here. The oyster and the buckwheat work really well together.
0:43:54 > 0:44:01I was a little bit wary about cucumber and ham, but the ham brings in a bit of smokiness and meat.
0:44:01 > 0:44:05It's a really wise choice, a really wise combination.
0:44:05 > 0:44:08It's one that I would order. It's a good dish.
0:44:15 > 0:44:19Oh, you're clever. Oh, sometimes you are just so clever.
0:44:19 > 0:44:25Clearly, succinctly from one texture to another, one flavour to another flavour.
0:44:25 > 0:44:30I think it's lovely. I think it tastes every little bit as good as it looks.
0:44:32 > 0:44:37'Claire's main is birchwood-smoked Anjou pigeon
0:44:37 > 0:44:40'served with pickled beetroot, beetroot puree,
0:44:40 > 0:44:47'beetroot crisps, rosemary oil, and a Barolo wine and pigeon sauce.'
0:44:56 > 0:45:00That's really good. It's all about that iron gaminess of the pigeon.
0:45:00 > 0:45:03The sweetness and earthiness of the beetroot
0:45:03 > 0:45:07is matched by a slight sweetness in that sauce, as well.
0:45:07 > 0:45:10That taste combination is a new one to me.
0:45:10 > 0:45:13And I think it's lovely, very nice.
0:45:24 > 0:45:29I was very, very worried when I saw that bonfire in your kitchen there.
0:45:29 > 0:45:34I saw all that smoke. But it works.
0:45:35 > 0:45:40It really does. It's not overpowered.
0:45:40 > 0:45:46You get that smokiness, but the meat has still got that lovely, rich pigeon flavour,
0:45:46 > 0:45:48and it's cooked to perfection.
0:45:48 > 0:45:50Well done.
0:45:50 > 0:45:53There's some very, very good cooking here.
0:45:53 > 0:45:56But I have to ask myself, is it a great dish?
0:45:59 > 0:46:02Does it wow me? Well, actually, it does.
0:46:06 > 0:46:11'For her dessert, Claire has made a chocolate and coffee marquise...
0:46:12 > 0:46:17'..topped with a cocoa nib tuile, amaretti crumb and silver leaf,
0:46:17 > 0:46:23'and served with griottine cherries, a cherry gel and a chocolate sauce.'
0:46:38 > 0:46:40That is so rich.
0:46:40 > 0:46:43Chocolate, sweet, yes, but bitter,
0:46:43 > 0:46:48but the whole thing really comes alive when a boozy cherry bursts in your mouth.
0:47:00 > 0:47:04The chocolate marquise is lovely, it's creamy in texture,
0:47:04 > 0:47:06and just the right amount of sugar.
0:47:06 > 0:47:11The little tuile on the top adds more texture and a bit of bitterness.
0:47:11 > 0:47:14This whole dessert is not too sweet, which I like.
0:47:14 > 0:47:20The only little let-down I have is this cherry gel, which hasn't got enough depth of flavour.
0:47:22 > 0:47:25But this is unbelievable cooking, Claire.
0:47:28 > 0:47:30You should be proud of yourself.
0:47:30 > 0:47:33Thanks.
0:47:39 > 0:47:42I thought it went really well.
0:47:42 > 0:47:47I think I've given them a very difficult decision to make.
0:47:47 > 0:47:49You know, it's going to be a close call.
0:47:55 > 0:47:58Truly magnificent.
0:48:00 > 0:48:02Outstanding.
0:48:06 > 0:48:08Thank you. Off you go.
0:48:24 > 0:48:27Well done, everyone!
0:48:27 > 0:48:30I didn't think I was going to make it.
0:48:35 > 0:48:39I think we are in a real privileged position here
0:48:39 > 0:48:42where we have just watched glittering careers born.
0:48:42 > 0:48:46You've seen hundreds of chefs, they are that good, aren't they?
0:48:46 > 0:48:48They're not just good, they're very good.
0:48:48 > 0:48:53They've got it, they've got it in abundance. They're true professionals, Gregg.
0:48:53 > 0:48:58They've got that drive that's necessary to achieve stardom.
0:48:58 > 0:49:02Potentially we've got three stars.
0:49:04 > 0:49:08Steve, undoubtedly one of the superstar chefs of the future
0:49:08 > 0:49:12with an eye for detail and presentation second to none.
0:49:12 > 0:49:18Steve's starter was cooking to perfection. It was timing, it was precise.
0:49:18 > 0:49:23You don't get a runny yolk in a quail egg Scotch egg
0:49:23 > 0:49:29without knowing how to cook to the second. That was unbelievable, that was skill.
0:49:29 > 0:49:34Heaven, I'd like to say on a plate. Heaven on a slate we got there.
0:49:34 > 0:49:37Steve gave us another exquisite-looking dish with his duck.
0:49:37 > 0:49:41I don't believe it was the best puree he could make. It was the vanilla.
0:49:41 > 0:49:45But I find it hard to criticise such a stunningly good-looking plate of food,
0:49:45 > 0:49:48with such brilliant, precise cooking.
0:49:48 > 0:49:50Steve's duck was cooked bang on.
0:49:50 > 0:49:56He'd made a little ballotine with the legs, they were lovely and that piece of liver was cooked to perfection.
0:49:56 > 0:49:59There was some good cooking on that main course.
0:49:59 > 0:50:04- Dessert, very clever. - It worked beautifully, the combination of flavours.
0:50:04 > 0:50:07- It was like eating a peach melba. - He's great.
0:50:07 > 0:50:11Before I was like, "Yeah, I want to be in the final, it's been amazing journey."
0:50:11 > 0:50:16But now you're here, you just cook the food, and I want it so much.
0:50:17 > 0:50:22Claire has a touch and style and a creativity and inventiveness
0:50:22 > 0:50:25completely out there on her own.
0:50:25 > 0:50:28I loved Claire's starter. And it was new on me.
0:50:28 > 0:50:32I've never even dreamt of putting buckwheat, oysters, cucumber and aioli together,
0:50:32 > 0:50:35and a little bit of ham, but it worked.
0:50:35 > 0:50:38How does she do it? How does she dream up these combinations?
0:50:38 > 0:50:44It looked fantastic. It was light, yet still vibrant. Very, very exciting food.
0:50:44 > 0:50:48I was a bit worried with Claire's main course of smoked pigeon.
0:50:48 > 0:50:53But when I tasted it, I thought it was heavenly, there was just the right amount of smoke.
0:50:53 > 0:50:55The balance was perfect.
0:50:55 > 0:50:57The sauce that she'd made, it was wonderful.
0:50:57 > 0:51:02I really liked that pigeon. I thought the flavours were absolutely right.
0:51:02 > 0:51:05I really enjoyed Claire's dessert. Absolutely beautiful.
0:51:05 > 0:51:11It had a lightness of touch, it was elegant, it had class, it had style, I could have lapped up that plate.
0:51:11 > 0:51:16But the whole thing really came alive as one of those boozy cherries popped in your mouth,
0:51:16 > 0:51:19then you were like, "Whoa!" Good flavours.
0:51:19 > 0:51:22I'm very nervous about what the outcome is going to be.
0:51:22 > 0:51:25Yeah, I will be disappointed if I don't get the title.
0:51:25 > 0:51:27I loved Ash's food today.
0:51:27 > 0:51:34His monkfish starter, the piperade, that jus, that reduction of flavours from the red pepper, the garlic,
0:51:34 > 0:51:37and the sweet onion, it was good cooking.
0:51:37 > 0:51:40And it looked superb. It looked stunning.
0:51:40 > 0:51:47Ash always presents his food with elegance. His main course of roasted rump of lamb was lovely, delicious!
0:51:47 > 0:51:51That lamb was absolutely gorgeous.
0:51:51 > 0:51:55And I loved that little garnish of a braised neck of lamb,
0:51:55 > 0:52:00wrapped in mashed potato and deep-fried. It was heavenly.
0:52:00 > 0:52:06- Mm.- Really brought together with that garlic, onion and anchovy puree.
0:52:06 > 0:52:11- That was a dream.- Using anchovy as a seasoning and not as a flavour.
0:52:11 > 0:52:17- That's clever.- That's the sort of dish you don't want to come to an end. You don't want it to finish.
0:52:17 > 0:52:19You want another one, as soon as it's gone.
0:52:19 > 0:52:24He made a lovely Spanish-style bread pudding, which had a lovely crispy, sugary topping on top.
0:52:24 > 0:52:31And the fact that it was warm and his vanilla parfait was cold gave a nice contrast.
0:52:31 > 0:52:35It was creamy, rich, sweet.
0:52:35 > 0:52:37Mm-mm.
0:52:37 > 0:52:42I was chest deep in it. I was just floating away on a sea of vanilla
0:52:42 > 0:52:46and sugar and a little bit of deeper sweet apricot.
0:52:46 > 0:52:52That's the sort of warmth and nurturing sort of food that I just love.
0:52:52 > 0:52:58He's got love and drive and passion. You can see that, you can taste it on the plate.
0:52:58 > 0:53:04You like to think you're going to come out on top after how much effort has been put in.
0:53:04 > 0:53:07But the other guys are great chefs, as well, so there's a lot of competition.
0:53:09 > 0:53:13We have three finalists which are of exceptional talent.
0:53:18 > 0:53:25To get three of them together in one competition has been unbelievable.
0:53:26 > 0:53:30Steve, for me, is a Michelin star chef in the making.
0:53:30 > 0:53:36Steve's cooking is precision personified. He has got a glittering future in front of him.
0:53:36 > 0:53:41A lot of things are going through my head. Just thinking, "I hope it's my name."
0:53:41 > 0:53:44Yeah, a bit worried.
0:53:45 > 0:53:49Claire has been unbelievable. A revelation.
0:53:49 > 0:53:56Unique, inventive, creative food, a style of her very own. She is destined for greatness.
0:53:56 > 0:53:59It has been emotional.
0:53:59 > 0:54:03I'm excited, nervous, my heart is pumping.
0:54:03 > 0:54:06It just means everything to me now.
0:54:07 > 0:54:11Ash is a supreme talent.
0:54:11 > 0:54:16He pushes himself to the absolute limit and always delivers.
0:54:16 > 0:54:22His food is incredible. Standout, world-class, fantastic dishes.
0:54:23 > 0:54:25End of the journey, just about.
0:54:25 > 0:54:30It's been long, difficult, tiring, strenuous.
0:54:30 > 0:54:35But it's been good, as well. It's been a really good experience, a life-changing experience.
0:54:35 > 0:54:40What are we going to do, Gregg? We've got to make a decision. We've got to draw the line.
0:54:49 > 0:54:56If I could only eat one of these guys' food for the rest of my life, I know which one I would choose.
0:54:57 > 0:54:59Me, too.
0:55:24 > 0:55:27Watching you three has been a joy.
0:55:33 > 0:55:36Tasting the food has been heavenly.
0:55:44 > 0:55:49Making this decision has been very tough.
0:56:09 > 0:56:13Our Professional MasterChef champion is...
0:56:20 > 0:56:22..Ash. # Tonight's the kind of night
0:56:22 > 0:56:26# Where everything could change
0:56:27 > 0:56:30# Tonight's the kind of night
0:56:30 > 0:56:33# Where everything could change
0:56:37 > 0:56:43I can't help but be disappointed because I wanted to have that title so much.
0:56:43 > 0:56:47But I'm definitely proud of what I've achieved and where I've got to.
0:56:47 > 0:56:49There's a bright future ahead of me.
0:56:49 > 0:56:52I've got to thank you guys.
0:56:52 > 0:56:59What we've done in this competition is just a chance in a lifetime. And I've taken it and I've done well.
0:56:59 > 0:57:04And I just can't wait for my career ahead of me. It's going to be good.
0:57:11 > 0:57:13Wow! I'm in dreamland now.
0:57:13 > 0:57:18Goals are achievable, dreams can come true.
0:57:20 > 0:57:24It's amazing. Hopefully I can go even further. Get right to the top.
0:57:24 > 0:57:27Hey! Congratulations, Ash.
0:57:27 > 0:57:31- Oh, my God. Cheers.- Where have you been hiding all this time?
0:57:32 > 0:57:34Your food is outstanding.
0:57:34 > 0:57:40Ash has got a gift, the gift of culinary genius.
0:57:40 > 0:57:44He has got the eye for it, he's got the palate for it, he's got the touch for it,
0:57:44 > 0:57:48and he has given me some of the best food I have ever tasted.
0:57:57 > 0:58:00This is definitely the biggest thing in my life.
0:58:00 > 0:58:03That's amazing. Completely amazing.
0:58:09 > 0:58:13# There's a boy with his head pressed up to the window
0:58:13 > 0:58:17# Of a bus headed out of town
0:58:17 > 0:58:21# His breath on the glass, he draws with his finger
0:58:21 > 0:58:24# A map of the roads they go down
0:58:24 > 0:58:28# The circles of street lights are the only signal
0:58:28 > 0:58:32# That there's people out there in the black
0:58:32 > 0:58:36# And he waves goodbye to the town he grew up in..
0:58:36 > 0:58:40Subtitles by Red Bee Media Ltd E-mail subtitling@bbc.co.uk
0:58:40 > 0:58:40.