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 > 0:00:15- Now!- ALL: Ready!
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.
0:00:38 > 0:00:42'These six chefs have made it to today's quarter-final.
0:00:42 > 0:00:46'Now the battle really begins.
0:00:50 > 0:00:54Obviously it's getting tougher, but it means a lot.
0:00:54 > 0:00:56I'm still here so I'm still fighting.
0:00:56 > 0:01:00The semi-final place, you know, I want it.
0:01:00 > 0:01:03I'm going to give it everything I've got to get it.
0:01:03 > 0:01:08I'm here to be outside of my comfort zone. I'm not going to be scared.
0:01:08 > 0:01:11I'm going to embrace it and do everything I can to succeed.
0:01:12 > 0:01:14The pressure is unbelievable.
0:01:14 > 0:01:18Everything that we do from now on has to be pretty much perfect.
0:01:18 > 0:01:20Anything less, there's a chance of going home.
0:01:20 > 0:01:23I want to be in the final. I'm going to do everything I can
0:01:23 > 0:01:25to prove that I'm a worthy competitor.
0:01:25 > 0:01:30110 percent chef all the time now. There's no holding back.
0:01:30 > 0:01:32I going to show them what I'm made of.
0:01:33 > 0:01:38'First they must prove to Michel and Gregg that they've got what it takes
0:01:38 > 0:01:41'with a dish of their own invention.'
0:01:41 > 0:01:46This is MasterChef: The Professionals. I want perfection. No more nerves, just skill and passion.
0:01:48 > 0:01:52At this stage, it's absolutely brutal. If they don't measure up, they go.
0:01:52 > 0:01:56'Only the best chefs will go on to showcase their food
0:01:56 > 0:01:59'for some of the UK's toughest restaurant critics.'
0:02:01 > 0:02:05It's like a sort of mousse made with Nutella.
0:02:05 > 0:02:09That is either a work of genius or a complete disaster. There'll be no middle ground.
0:02:25 > 0:02:27We want one great dish.
0:02:27 > 0:02:30A starter, a main or a dessert.
0:02:31 > 0:02:38As a professional chef, when I look at these beautiful ingredients, I am inspired. You've got artichokes,
0:02:38 > 0:02:45pumpkins, celeriac and berries, clams, John Dory, beautiful liver.
0:02:45 > 0:02:48It excites me. I want to see that in you.
0:02:53 > 0:02:56Prove you have what it takes. Go for it.
0:03:00 > 0:03:02This is absolutely stunning.
0:03:06 > 0:03:10I want to cook everything.
0:03:10 > 0:03:14It's every chef's dream, to have this in their larder.
0:03:19 > 0:03:21I'm excited. There's so much I could do.
0:03:23 > 0:03:26It's about trying to get the best out of everything you can.
0:03:28 > 0:03:32My brain's working overtime trying to come up with a fantastic dish.
0:03:34 > 0:03:38I'll go with what I know and hopefully get something decent out of it.
0:03:38 > 0:03:41Last minute. Last 60 seconds.
0:03:41 > 0:03:44- Ooh, be quick. Come on.- That's it.
0:03:46 > 0:03:51One hour to exceed our expectations.
0:03:51 > 0:03:56I'm looking for a plate of food that proves to me that you are true chefs.
0:03:57 > 0:04:00Now's your chance. Don't waste it.
0:04:10 > 0:04:13Mike, 40-year-old head chef on an oil rig.
0:04:13 > 0:04:17He has got the formal training, but he's out of practice.
0:04:17 > 0:04:19Has he still got what it takes?
0:04:23 > 0:04:26You've got to adapt and think very quickly on your feet.
0:04:26 > 0:04:31I used to be very good at it, I've not done it for a while but it's all flooding back.
0:04:31 > 0:04:36The seasonings, the flavours. I just love every minute of it. It's just... My brain's exploding.
0:04:38 > 0:04:42- OK, Mike?- Morning, Chef. - What are you cooking for us?
0:04:42 > 0:04:47I'm doing roast loin of venison with rosemary champ potato.
0:04:47 > 0:04:53- Mike, why does it mean so much to you?- I want to get back into cooking for people like yourselves
0:04:53 > 0:04:57- and set myself a challenge again. - What do you think we're looking for?
0:04:57 > 0:05:00- Technique, seasoning, presentation. - And have you got it?
0:05:00 > 0:05:03- I have. You're going to see Mike on a plate, Chef.- Good.
0:05:10 > 0:05:15You've had 15 minutes already. Flying by.
0:05:21 > 0:05:24Ben is a 25-year-old head chef from Cornwall.
0:05:24 > 0:05:29He's served us good food. Now is the time for him to deliver something memorable.
0:05:33 > 0:05:36Professional MasterChef is really tough.
0:05:36 > 0:05:39I'm keeping my nerves under control. Hopefully it'll show.
0:05:43 > 0:05:46- Ben, what are you cooking for us? - Pan-roasted venison,
0:05:46 > 0:05:51some roasted celeriac, girolle mushrooms and creamed cabbage with a bit of shallot and smoked bacon.
0:05:51 > 0:05:55Head chef of a restaurant in Cornwall, surprised you didn't go for the fish.
0:05:55 > 0:05:59I was looking at the fish but I thought I might show you that I can cook other things
0:05:59 > 0:06:03- just as good as I can cook the fish. - Where's the flair in this dish?
0:06:03 > 0:06:07The flair? It's going to look absolutely amazing. It's going to be faultless.
0:06:13 > 0:06:18Ben's cooking venison with roasted celeriac. The safe route.
0:06:18 > 0:06:22Has he chosen the right dish to show off his skills?
0:06:31 > 0:06:36Perry, very serious but talented 25-year-old sous chef from Hertfordshire.
0:06:38 > 0:06:43He says he's never satisfied. Well, today he has to satisfy us.
0:06:46 > 0:06:49At the moment, I'm still not happy with what I'm producing.
0:06:49 > 0:06:54You only ever see the smile once I'm happy with the food I've presented.
0:06:54 > 0:06:56I'm not here to joke around, I'm here to cook.
0:06:57 > 0:06:59Right, Perry, what are you cooking for us?
0:06:59 > 0:07:02Star anise encrusted venison
0:07:02 > 0:07:06with a sweet carrot puree, some lemon-glazed baby fennel
0:07:06 > 0:07:10- and a prune and thyme jus. - You strive for perfection.
0:07:10 > 0:07:14- Are you going to get that today? - Today, yes. This is what I'm aiming for.
0:07:14 > 0:07:19- There's no room for mistakes anymore. I need it, I need it. - Well done, chef. Go and get it.
0:07:23 > 0:07:27He's got crusted venison, he's got lemon fennel
0:07:27 > 0:07:29and he's got a sauce made out of prunes.
0:07:29 > 0:07:32There's so much going on in that plate of food.
0:07:32 > 0:07:34It's going to be a serious balancing act.
0:07:44 > 0:07:46You've got half an hour left.
0:07:48 > 0:07:50Smells good.
0:07:53 > 0:07:59Chris, a 29-year-old head chef. Showed immense promise. Can he live up to that?
0:08:02 > 0:08:06My food is my food. I've got my own kind of style, my own kind of flavours.
0:08:09 > 0:08:13My classical dish, Michel Roux loved it. I can't really get better than that.
0:08:14 > 0:08:20- What is it you're cooking for us? - Fried lamb with celeriac puree, peas and redcurrant reduction.
0:08:20 > 0:08:25- Can you make this dish as good as your last one?- I'm going to prove the last one wasn't a fluke.
0:08:25 > 0:08:30- Our comments have given you a bit of a buzz.- Yeah, a little bit. Ever so slightly.
0:08:32 > 0:08:36Chris is cooking no-frills piece of lamb, celeriac puree and peas.
0:08:36 > 0:08:40I don't have a problem with that, but it just has to be perfect.
0:08:50 > 0:08:53Oli looks like a chef with the sunken eyes. He looks tired.
0:08:53 > 0:08:55He has got the classic training.
0:08:56 > 0:09:00But can he be consistent enough to take him all the way?
0:09:02 > 0:09:07Cooking for Michel Roux Jr, it's always going to be tough. He's scrutinising everything I do.
0:09:07 > 0:09:12I think I'm good enough to cook for him, so I'll just push on. I can get through the pressure.
0:09:16 > 0:09:19- Oli, have you been inspired by the ingredients?- Yes.
0:09:19 > 0:09:23I'm going to be doing poached quail with a celeriac puree, bacon foam.
0:09:23 > 0:09:27- Why would you poach it rather than roast it? - To keep the delicate flavour
0:09:27 > 0:09:33and it'll keep its shape easier on the bone. Then I can roast the bones separately to make my sauce.
0:09:33 > 0:09:36- What have you got to prove, Oli? - You've seen I can do classical cookery.
0:09:36 > 0:09:39I need to show you I can take it to the next level.
0:09:39 > 0:09:43Oli's being very brave and quite technical.
0:09:43 > 0:09:46He is going to produce two things I've never seen before,
0:09:46 > 0:09:50quail that's been poached and a foam made from bacon.
0:09:50 > 0:09:53I just hope it's not too much style over substance.
0:10:02 > 0:10:06Sebastien's from Marseilles in the South of France. He's self-taught.
0:10:08 > 0:10:14He's got a great touch, but can he compete with the rest without that classic training background?
0:10:14 > 0:10:16Technically, I still have a lot to learn.
0:10:16 > 0:10:20But my palate, actually, I've started to believe is quite good.
0:10:22 > 0:10:24Right, Sebastien, what are you cooking for us?
0:10:24 > 0:10:27Fish gratinated in the oven with some rouille
0:10:27 > 0:10:30just to have this lovely topping.
0:10:30 > 0:10:33And I'm going to serve this with some aromatic broth with some clams.
0:10:33 > 0:10:37So this is a bouillabaisse. Well...
0:10:37 > 0:10:42- OK. So you're playing to your strengths. - Yes. I want to win this competition.
0:10:42 > 0:10:46- I'm not going to cook things I don't know. - You think this dish shows flair?
0:10:47 > 0:10:51Yes, I think it shows flair. I hope I will prove to you that it shows flair.
0:10:53 > 0:10:57I don't know about Sebastien. This could really be just safe cooking for him.
0:11:01 > 0:11:04Last ten minutes.
0:11:16 > 0:11:21Three minutes, guys. Your last three minutes. Quick, quick, quick.
0:11:33 > 0:11:35You've only got 60 seconds.
0:11:47 > 0:11:50That's it! Stop. Stop.
0:11:59 > 0:12:03'Yorkshire man Oli has chosen to cook the quail,
0:12:03 > 0:12:05'poaching and pan-roasting it
0:12:05 > 0:12:10'and serving it with celeriac puree, spring greens, a bacon foam
0:12:10 > 0:12:12'and a red wine sauce.'
0:12:13 > 0:12:16Your plating up is neat but it doesn't sing out.
0:12:16 > 0:12:20It just looks a little bit sad.
0:12:28 > 0:12:32The quail is beautifully moist, succulent and delicious.
0:12:32 > 0:12:35I would've preferred a touch more colour on the skin.
0:12:35 > 0:12:40But very precise cooking skills and very precise seasoning, as well.
0:12:40 > 0:12:42Thank you, Chef.
0:12:49 > 0:12:53Grr. Almost absolutely delicious.
0:12:53 > 0:12:55Almost.
0:12:56 > 0:13:00That creamy, milky, earthiness of the celeriac
0:13:00 > 0:13:03and then that perfect, beautiful quail.
0:13:03 > 0:13:09And all it's missing is a nice fruity little bit of sharpness from that sauce.
0:13:09 > 0:13:13I can see it as a smudge on the plate, I can't taste it.
0:13:14 > 0:13:18I'm annoyed with myself for not putting enough sauce on the plate.
0:13:18 > 0:13:23I do it every day at work, and the most important plate I've cooked, I didn't put enough sauce.
0:13:24 > 0:13:29'Ben from Cornwall has chosen to cook the venison and creamed cabbage with bacon,
0:13:29 > 0:13:32'served with roasted celeriac, girolle mushrooms
0:13:32 > 0:13:35'and a red wine sauce.'
0:13:35 > 0:13:39I think it's well presented. Very neat, precise.
0:13:39 > 0:13:41It looks really appetising, I think.
0:13:49 > 0:13:55The venison is very well cooked. The cream greens, lots of bacon flavour going in there.
0:13:55 > 0:13:57A mistake, though, with the sauce.
0:13:57 > 0:14:00It is slightly fatty.
0:14:00 > 0:14:04I think maybe when you deglazed your pan, you left a bit of cooking fat in there
0:14:04 > 0:14:09and it's got an aftertaste of cooked, burnt fat, which is not particularly pleasant.
0:14:17 > 0:14:20I saw you dabbing at the meat with some kitchen roll.
0:14:20 > 0:14:25You didn't give yourself enough time to let the meat rest. It's bleeding a bit. That's my only complaint.
0:14:30 > 0:14:34'Perry from Hertfordshire has also used the venison.
0:14:34 > 0:14:36'His is encrusted with star anise,
0:14:36 > 0:14:41'served with bacon, a prune jus, carrot puree and lemon-dressed fennel.'
0:14:49 > 0:14:53There's a lot going on on that plate. The fennel is cooked just right, slightly crunchy.
0:14:53 > 0:14:56The carrot puree is silky smooth.
0:14:56 > 0:14:58The venison is pink and well rested.
0:14:58 > 0:15:02And I think the prune sauce with the pepper works beautifully well.
0:15:04 > 0:15:07But I don't think you've got the balance quite right there.
0:15:07 > 0:15:12The star anise crust is overpowering. It's a little bit too strong for the venison.
0:15:18 > 0:15:22I love the star anise. I love aniseed around the venison.
0:15:22 > 0:15:26What doesn't work is the fennel, which is aniseed flavour,
0:15:26 > 0:15:30with the venison encrusted in aniseed flavour.
0:15:30 > 0:15:35It's like someone's smacked you over the head with a giant Blackjack.
0:15:35 > 0:15:37Trying to get a dish right the first time is a hard task.
0:15:37 > 0:15:41I can make a dish and I'll play with it for two weeks before I smile.
0:15:42 > 0:15:47'Oil rig chef Mike is the third chef to cook the venison.
0:15:47 > 0:15:51'He's roasted it and served it with dill and rosemary champ potatoes,
0:15:51 > 0:15:56'a selection of turned vegetables and a red wine reduction.'
0:16:01 > 0:16:04The textures are nice. Your potatoes are buttery and soft.
0:16:04 > 0:16:08Your meat is beautifully cooked. But the two big flavours there
0:16:08 > 0:16:13are sweetness and rosemary, which are too powerful for the venison.
0:16:15 > 0:16:16OK.
0:16:25 > 0:16:30Your venison is well seasoned and well cooked. The carrots, asparagus and mushrooms are al dente.
0:16:30 > 0:16:33That's where it stops for me, I'm afraid.
0:16:35 > 0:16:39I think your potato is overpowering with the rosemary and the dill.
0:16:39 > 0:16:41The sauce is far too sweet.
0:16:42 > 0:16:46I think your palate needs readjusting slightly.
0:16:50 > 0:16:55Have I done enough? I think maybe my flavours have cost me today, maybe.
0:16:56 > 0:17:00'Welshman Chris is the first to choose the lamb.
0:17:00 > 0:17:03'He's served it with celeriac puree,
0:17:03 > 0:17:07'buttered greens, carrots, peas and a red wine sauce.'
0:17:07 > 0:17:11I like the presentation, Chris. I think it's modern, quirky.
0:17:11 > 0:17:13For me, it works.
0:17:20 > 0:17:23The lamb is succulent, cooked pink, exactly right.
0:17:23 > 0:17:26Celeriac puree beautiful and silky smooth.
0:17:26 > 0:17:32And a few peas, which you've actually taken time to remove the shell, as well. This is good cooking.
0:17:34 > 0:17:37Big let down, though, is the sauce.
0:17:37 > 0:17:39Too sweet, too reduced.
0:17:39 > 0:17:42Thick enough to spread on your toast.
0:17:49 > 0:17:54You have over-reduced the sauce.
0:17:54 > 0:17:58But I don't care. You have the ability
0:17:58 > 0:18:01to just draw flavour out of food.
0:18:01 > 0:18:03Mate, that is lovely.
0:18:06 > 0:18:09'Inspired by his Provencal roots,
0:18:09 > 0:18:14'Frenchman Sebastien has made his own take on a classic bouillabaisse.
0:18:14 > 0:18:18'Aromatic clam broth topped with gratinated whiting
0:18:18 > 0:18:21'and a rouille, a garlic and saffron mayonnaise.'
0:18:23 > 0:18:27I really like the presentation. Bags of colour. It sings of Provence.
0:18:49 > 0:18:54Two bones. Fish bones should not happen.
0:18:56 > 0:18:58Should not happen.
0:19:02 > 0:19:07The cooking of the fish is very good. It's got bags of flavour, bags of depth.
0:19:07 > 0:19:12It's a good dish, but you only have to find one bone in that fish and it really does spoil it.
0:19:12 > 0:19:14It's such a shame.
0:19:23 > 0:19:28Well, you're a very unlucky man. Not one single bone.
0:19:28 > 0:19:33Not one single bone. I've got a mouthful of delight.
0:19:33 > 0:19:36Beautiful flaky fish. Hint of aniseed from the fennel.
0:19:36 > 0:19:39Good. Really, really good.
0:19:40 > 0:19:45I made a very stupid mistake, which is unforgivable.
0:19:45 > 0:19:49I left fish bones. And in fine dining, this is a big no.
0:19:53 > 0:19:58We've now got to send two of you home, which is really, really difficult.
0:19:59 > 0:20:01Off you go, guys.
0:20:20 > 0:20:25I like Oli's cooking. I think he slightly under-did it on his presentation of his quail dish,
0:20:25 > 0:20:29but what was on the plate was cooked to perfection.
0:20:29 > 0:20:34I don't doubt Oli's talent, but not enough sauce.
0:20:34 > 0:20:37The competition's very high. Everyone's a very good cook.
0:20:37 > 0:20:41But I'd like to think I can cook as well, if not better, and I hope I've show that today.
0:20:42 > 0:20:46Ben's food was decent and I liked it.
0:20:46 > 0:20:48Everything was well seasoned.
0:20:48 > 0:20:51But it was just safe cooking. It wasn't inspired.
0:20:51 > 0:20:55I want to go all the way in this competition, all the way to the final.
0:20:55 > 0:20:57I want that MasterChef title.
0:20:57 > 0:21:02I like Perry. He's driven, he's focused, he knows what he wants.
0:21:02 > 0:21:05All right, he over-did it with the aniseed,
0:21:05 > 0:21:09but that prune jus with the pepper in there was glorious.
0:21:09 > 0:21:15He is flamboyant with his flavour combinations, but I don't think he quite pulled it off today.
0:21:15 > 0:21:19I'm here to put my flavours on a dish and see what they think of them.
0:21:19 > 0:21:22If it's too much for them, then it's too much for everybody else.
0:21:25 > 0:21:28I liked the way Mike worked today, in a clean and orderly fashion.
0:21:28 > 0:21:35But his food was overpowering with rosemary and sweetness. It completely killed the dish.
0:21:35 > 0:21:40I think Mike's got the knowledge and the skills, it's just a long time since he's practised them.
0:21:40 > 0:21:43At this stage, I should've been more on the ball,
0:21:43 > 0:21:46so I think that's probably cost me.
0:21:46 > 0:21:50I thought Chris had chosen the safe option,
0:21:50 > 0:21:55but his food was beautifully presented on the plate and everything was cooked bang on.
0:21:55 > 0:22:00That lamb just came steaming through and I thought, "Good boy".
0:22:00 > 0:22:05My only point was the sauce, over-reduced and far too sticky.
0:22:05 > 0:22:11Two of us are going to go today. Even by over-reducing your sauce, that's enough to send you home.
0:22:11 > 0:22:17I think Sebastien's plate looked beautiful. It was reminiscent of my trips to Southern France.
0:22:17 > 0:22:23Sebastien gave us some really good cooking, but he didn't remove the bones and I got a mouthful.
0:22:23 > 0:22:26And that just should not happen.
0:22:26 > 0:22:31If I go home tonight, I will be very, very sad.
0:22:31 > 0:22:33Very, very, very, very sad.
0:22:52 > 0:22:55Four of you go through to the next round.
0:22:56 > 0:22:59Two of you go home.
0:23:01 > 0:23:04The first chef we've chosen...
0:23:07 > 0:23:09..is Chris.
0:23:09 > 0:23:12- Well done.- Cheers.
0:23:13 > 0:23:16- Perry. Congratulations, Perry. - Thank you.
0:23:18 > 0:23:21- And Oli.- Thank you very much. - Well done, young man.
0:23:27 > 0:23:30Chris, Perry, Oli, you're through.
0:23:30 > 0:23:35Mike, Ben and Seb, one of you is staying, two of you unfortunately are going. Sorry.
0:23:42 > 0:23:44The first chef leaving us...
0:23:51 > 0:23:53..is Mike. Sorry, Mike.
0:23:58 > 0:24:01The second chef leaving us...
0:24:04 > 0:24:08- ..is Sebastien.- Thank you very much.
0:24:14 > 0:24:18I'm really happy with what I've achieved so far, but I wanted more.
0:24:18 > 0:24:21Two had to go tonight.
0:24:21 > 0:24:24It's really upsetting that I'm one of the two.
0:24:24 > 0:24:27It's been a massive experience. Fantastic.
0:24:27 > 0:24:32I work on the oil rigs. I've not done this style of cooking for six years.
0:24:32 > 0:24:35It'll come back, it'll come back.
0:24:41 > 0:24:45Sharpen your knives. Now for some serious cooking.
0:24:46 > 0:24:52At the end of this, two of you will be semi-finalists.
0:24:54 > 0:24:59But two of you will be leaving the competition. It's harsh.
0:25:02 > 0:25:04Knock 'em dead.
0:25:08 > 0:25:11'The chefs have an hour and a quarter
0:25:11 > 0:25:14'to prepare and serve a two-course critics' menu
0:25:14 > 0:25:17'that reflects the very best of their cooking.'
0:25:19 > 0:25:24It's not easy to impress critics that have eaten in the best restaurants in the world.
0:25:24 > 0:25:27Put a smile on a critic's face, you've done a brilliant job.
0:25:27 > 0:25:32Now's the time to say, "Hey, look at me, I am the next best thing".
0:25:34 > 0:25:38Out of the four chefs here, it's Chris's food that I've enjoyed the most.
0:25:38 > 0:25:41It's butter, it's seasoning,
0:25:41 > 0:25:45it's all the good things that make happy customers fat.
0:25:45 > 0:25:49I just hope he can turn it on and impress the critics now.
0:25:51 > 0:25:56Michel and Gregg both praised my dishes really highly in terms of flavour,
0:25:56 > 0:26:01taste and even presentation. If I keep my consistency up, hopefully I'll go through today.
0:26:03 > 0:26:06Right, Chris, what are you cooking for the critics?
0:26:06 > 0:26:11I'm doing pan-fried venison, swede fondant, candied red cabbage with blackberries
0:26:11 > 0:26:15- and then poached rhubarb, pain perdu and egg custard.- It sounds very fruity. A lot of sugar.
0:26:15 > 0:26:20- I think fruit works well with venison.- Then dessert of pain perdu...- Lost bread.
0:26:20 > 0:26:23- Lost bread. So old, stale bread. - Eggy bread.
0:26:23 > 0:26:25Eggy bread. Just delicious.
0:26:25 > 0:26:28Chris, forgive me, mate, but you look so scared.
0:26:28 > 0:26:31- HE LAUGHS - Just a little.
0:26:31 > 0:26:36Michel, it's a big day. He's nervous, I feel nervous.
0:26:36 > 0:26:39Chris is cooking venison with a sweet blackcurrant sauce
0:26:39 > 0:26:42and serving it with a sweet candied red cabbage.
0:26:42 > 0:26:47I am worried that the food critics will see that combination as a little passe.
0:26:51 > 0:26:54Oli's food is cooked with such precision
0:26:54 > 0:26:57that it is absolute heaven.
0:26:58 > 0:27:03But today he needs to up his presentation. He's got to deliver perfection.
0:27:03 > 0:27:08Now there's a semi-final place up for grabs, it's so tough, but I want that place.
0:27:09 > 0:27:12To go home now, it would be gutting.
0:27:14 > 0:27:17Oli, you've got a pretty mad array of ingredients here.
0:27:17 > 0:27:21- Soy, maple, tonka bean. What's going on?- They're not all going together.
0:27:21 > 0:27:26I'm doing maple and soy glazed loin of venison with a smoky jus.
0:27:26 > 0:27:32- What are you smoking it with? - Darjeeling tea, sugar and Sichuan pepper.- I'm intrigued.
0:27:32 > 0:27:37It's going to be a really fine line of judgement and balance.
0:27:37 > 0:27:41I've done this dish before and it worked very well. And then my dessert is going to be
0:27:41 > 0:27:45apple tarte tatin with a tonka bean Chantilly and an apple crisp.
0:27:45 > 0:27:51- Wahh! That fella beside me knows a far bit about tarte tatins. - It needs to be perfect today.
0:27:53 > 0:27:59Apple tarte tatin with tonka bean Chantilly cream and sliced of crisp apples.
0:27:59 > 0:28:01Mate, I want to give him a big kiss.
0:28:01 > 0:28:07Tonka bean is a South American spice that has like a coffee, toffee, vanilla aroma to it.
0:28:07 > 0:28:12Really quite pungent. If you put too much of it, it will overpower the Chantilly.
0:28:14 > 0:28:17Guys, you're halfway.
0:28:21 > 0:28:24Ben is a solid, classically-trained chef.
0:28:24 > 0:28:27His food tastes great and his presentation is good
0:28:27 > 0:28:30but we want to see a spark, a bit of imagination.
0:28:32 > 0:28:35Do you know what I'd like to see from him? I'd like to see some ambition.
0:28:37 > 0:28:42- Ben, what are you cooking for the critics?- For my main course, pan-roasted turbot,
0:28:42 > 0:28:44some samphire, deep-fried mussels
0:28:44 > 0:28:49- and a really rich shellfish butter sauce.- Very nice!
0:28:49 > 0:28:51Glad to see you cooking fish, coming from Cornwall.
0:28:51 > 0:28:56Your fish dish will live or die by the quality of that sauce.
0:28:56 > 0:29:00- Is it going to deliver where your venison sauce didn't?- Absolutely.
0:29:00 > 0:29:05- I'm trying to get as much flavour as possible. Hopefully it'll tick all the boxes.- Promise?
0:29:05 > 0:29:07- Promise.- Good lad.
0:29:08 > 0:29:13These guys I'm up against are really good professional chefs. I can cope with the pressure.
0:29:15 > 0:29:19I think I can, anyway. And hopefully that'll show today.
0:29:19 > 0:29:23We criticised him for being a little bit too safe in the last round.
0:29:23 > 0:29:28- It's great to see Ben pushing the boat out on his main course. - But the dessert...
0:29:28 > 0:29:33I can understand a gooseberry jelly. I can understand a gooseberry tart.
0:29:33 > 0:29:35But a gooseberry compote is just a wet thing.
0:29:35 > 0:29:38With cream and then honeycomb? I don't get it.
0:29:45 > 0:29:49Perry's got the quality skills of a trained chef.
0:29:49 > 0:29:52He's also got that bit of devil in him, as well.
0:29:53 > 0:29:57I like Perry's style and his adventurous quirkiness.
0:29:58 > 0:30:01I just hope it's not too risky for the critics.
0:30:05 > 0:30:08Perry, what's your menu for the food critics?
0:30:08 > 0:30:12Coffee encrusted lamb with a parsnip and vanilla puree
0:30:12 > 0:30:15with pomme dauphine with roasted almond with a beurre rouge sauce.
0:30:15 > 0:30:19- Coffee on the lamb, almonds on the potatoes.- Yeah.- And for dessert?
0:30:19 > 0:30:24A praline panna cotta with a dark chocolate and hazelnut tuile with milk sorbet.
0:30:24 > 0:30:27You certainly have got your work cut out.
0:30:27 > 0:30:31- I'm very short on time. - Have you tried this before?
0:30:31 > 0:30:34- Not in 60 minutes, I haven't.- Ooh.
0:30:34 > 0:30:38On a day like today, why push yourself so hard?
0:30:38 > 0:30:42This is what I'm here for, you know? I didn't see the point of taking it easy.
0:30:42 > 0:30:47You do realise, Perry, that if you go brave like this and don't pull if off...
0:30:47 > 0:30:51- Yeah, I know.- What do you reckon they're going to think? - They'll think I'm an idiot.
0:30:58 > 0:31:04I admire Perry's bravery but I've never eaten nuts with potato before and, to be honest, it scares me.
0:31:06 > 0:31:12I really, really hope that Perry can pull this together, because if he does, that guy's a genius.
0:31:13 > 0:31:14Oh, man.
0:31:14 > 0:31:21I'm simply trying to impress by doing something unique. I could get slated for it.
0:31:22 > 0:31:26Everything's got to work. If it doesn't work, then I'm in trouble.
0:31:27 > 0:31:32You've got 15 minutes now. These are not food critics who are used to waiting for their dinner.
0:31:35 > 0:31:41'These three food critics have tasted hundreds of dishes on MasterChef.
0:31:43 > 0:31:47'They have seen it all and can spot talent a mile away.'
0:31:49 > 0:31:52I am expecting serious skill
0:31:52 > 0:31:55from people who have decided to dedicate their careers to cooking.
0:31:55 > 0:31:59If that's not on the plate then I'm not sure why they bothered to turn up.
0:32:00 > 0:32:04As restaurant critics, we spend our whole life looking for something
0:32:04 > 0:32:07and we don't know what it is until we find it.
0:32:07 > 0:32:11It's that magic elusive ingredient that you call talent.
0:32:11 > 0:32:14Creating a great dish is extremely difficult.
0:32:14 > 0:32:18It tends to be simple but original.
0:32:18 > 0:32:21Good ingredients well put together
0:32:21 > 0:32:23and perfectly balanced.
0:32:23 > 0:32:26Critics by their very nature look for faults.
0:32:26 > 0:32:30That's why our chefs have to cook totally fault-free food.
0:32:30 > 0:32:34The pressure is really on. Two of them leave the competition today.
0:32:38 > 0:32:41- Chris, you've got 15 minutes before your main goes out.- Yep.
0:32:42 > 0:32:45Loin of venison. Difficult to cook properly.
0:32:45 > 0:32:49It's got some classic accompaniments. I don't think anybody reading this menu
0:32:49 > 0:32:54would accuse Chris of trying to shock us with culinary innovation.
0:32:54 > 0:33:00The idea of candied cabbage is not making my heart race with excitement.
0:33:01 > 0:33:03Shift yourself, mate, please.
0:33:07 > 0:33:11- Oh! Whoo-whoo-whoo! - Careful. You're all right.
0:33:15 > 0:33:17- That's it?- Yep.
0:33:21 > 0:33:24- Cheers, guys.- Thanks.
0:33:24 > 0:33:29'Chris has cooked loin of venison, candied cabbage,
0:33:29 > 0:33:32'swede fondant and blackcurrants.'
0:33:33 > 0:33:39These paintbrushed sauces are of no use to anybody, are they?
0:33:39 > 0:33:41You can only eat them by using your thumb.
0:33:41 > 0:33:46- Charles, you've got a bit of greaseproof paper left on your swede fondant.- Oh, lord.
0:33:49 > 0:33:53I've just crunched my way through a juniper berry.
0:33:53 > 0:33:58Spiced cabbage, very nice, but really you have to take the spices out before you serve it.
0:33:58 > 0:34:01At least Chris has, I think, cooked the venison pretty well.
0:34:01 > 0:34:05It tastes really good, nice and pink in the middle. The rest of it...
0:34:05 > 0:34:09- Almost all his vegetables are underdone. - Crunch has been taken to its limits.
0:34:09 > 0:34:14The swede is impenetrable. You need men with tools to get into that.
0:34:20 > 0:34:22A beautiful, colourful dish.
0:34:22 > 0:34:25The sauce, I think he's judged that really well.
0:34:25 > 0:34:30The cabbage, my worry was this was going to be overkill on sugar and it's not.
0:34:30 > 0:34:33The swede for me, though, is not cooked enough.
0:34:33 > 0:34:35It's crunchy, it's almost raw.
0:34:35 > 0:34:38I'm not overwhelmed by that plate at all.
0:34:38 > 0:34:43I've eaten much better food from Chris and I think that big lump of swede is a huge mistake.
0:34:47 > 0:34:51The dessert, rhubarb and custard. Best friends.
0:34:52 > 0:34:57Eggy bread. Don't know quite what that adds. We shall see.
0:35:11 > 0:35:14- They set?- Yeah, just.- Ohh!
0:35:23 > 0:35:26That's collapsed.
0:35:40 > 0:35:43Sorry, one collapsed a little bit. Any takers?
0:35:43 > 0:35:46- Give it to Jay.- I'll take it. - There you go. Sorry.
0:35:47 > 0:35:51'For dessert, Chris has cooked pain perdu
0:35:51 > 0:35:53'topped with poached rhubarb, baked egg custard
0:35:53 > 0:35:56'and a sugar work cage.'
0:35:56 > 0:36:00The whole presentation of the dish looks vaguely old-fashioned.
0:36:00 > 0:36:06In fact, I think it looks better without the three ounces of sugar than with.
0:36:06 > 0:36:11I'd have to say, I think mine does look better with it on, because mine's collapsed.
0:36:11 > 0:36:13Yeah, mine's collapsing, as well.
0:36:17 > 0:36:21- Scrambled egg.- It's scrambled egg. It's a basic error.
0:36:21 > 0:36:25If you send out a dish with custard on it and your custard is split, it's game over.
0:36:25 > 0:36:30The rhubarb is a real problem. I can make no impression on it.
0:36:30 > 0:36:33I don't think it's really up to scratch.
0:36:38 > 0:36:41Rhubarb's too hard.
0:36:41 > 0:36:45You can't even cut it, it's that underdone.
0:36:45 > 0:36:47The eggy bread is just soggy
0:36:47 > 0:36:50and it should have a little crunch to it.
0:36:50 > 0:36:53That is bordering on a write-off.
0:36:57 > 0:37:00Er, bit upset. Didn't go down as planned.
0:37:00 > 0:37:04Time just ran away. Erm, I couldn't get the egg custard to set properly.
0:37:05 > 0:37:08I shouldn't be making mistakes like that at all.
0:37:13 > 0:37:16- Oli, you've got ten minutes, mate. You going to be all right?- Yep.
0:37:18 > 0:37:22Oli's menu, maple-glazed loin of venison with spring greens,
0:37:22 > 0:37:27celeriac puree, fondant potato and smoked venison jus.
0:37:27 > 0:37:30Sounds a little bit tricksy for me.
0:37:30 > 0:37:36The smoked venison jus, that is either a work of genius or a complete disaster. There's no middle ground.
0:37:42 > 0:37:44- Done?- Yes, yes.
0:37:52 > 0:37:54I've fallen in love with this, Oli.
0:37:55 > 0:37:58- Happy with it?- Yes, I am, Chef.
0:38:09 > 0:38:13- Happy?- Mm.- I hope it tastes like it looks.- Yeah.
0:38:14 > 0:38:15Thank you.
0:38:20 > 0:38:23'Oli has cooked maple and soy glazed loin of venison,
0:38:23 > 0:38:28'spring greens, celeriac puree and fondant potato
0:38:28 > 0:38:31'served with a smoked venison jus.'
0:38:32 > 0:38:35That is a perfectly cooked piece of venison.
0:38:39 > 0:38:42- It really is smoked.- It is.
0:38:42 > 0:38:46You do get a little bit of the maple flavour coming through
0:38:46 > 0:38:50and it chimes very well with this smoky sauce.
0:38:50 > 0:38:53It adds some genuine character.
0:38:53 > 0:38:59It's very nice. I find myself rather surprised to be praising a sauce that's been smoked.
0:38:59 > 0:39:02But it's very hard to argue with really delicious, isn't it?
0:39:02 > 0:39:07Oli has good taste, we're the beneficiaries of that. I wonder if he'll come and live with me.
0:39:09 > 0:39:15The sweetness from the maple syrup and the saltiness from the soy, and this really buttery, soft potato,
0:39:15 > 0:39:20- really nice puree, I really, really like it. - I think he's done a very good job.
0:39:20 > 0:39:24The venison's cooked beautifully, the sauce has a lovely richness to it.
0:39:24 > 0:39:30I love everything on that plate bar the smokiness. It's far too overpowering for me.
0:39:30 > 0:39:33- In 15 minutes we want dessert. - Yes.- All right?
0:39:35 > 0:39:40Tarte tatin is a specific thing. And either it is that or it isn't.
0:39:41 > 0:39:44You've got to pull it off or it's a failure.
0:39:45 > 0:39:49Tonka bean is that thing they used to put in potpourri.
0:39:49 > 0:39:53Heavily scented. Smells a bit like old ladies' underwear drawers.
0:39:53 > 0:39:57And I can't see it adding anything to creme Chantilly.
0:39:59 > 0:40:02Hey!
0:40:02 > 0:40:04Mm! Mm!
0:40:04 > 0:40:07Each one's looking better than the other.
0:40:07 > 0:40:11You can't beat a classic French dessert.
0:40:14 > 0:40:16Well done, Oli.
0:40:24 > 0:40:30'For dessert, Oli has made apple tarte tatin with tonka bean Chantilly cream.'
0:40:34 > 0:40:37This is a tarte tatin as it should be.
0:40:37 > 0:40:41The usual error with this is you get soggy pastry underneath.
0:40:41 > 0:40:44It's impeccable. He's clearly technically very good.
0:40:44 > 0:40:46It's really high quality food.
0:40:46 > 0:40:51Why one adds tonka bean to the creme Chantilly I'm still a little puzzled by.
0:40:51 > 0:40:55A lump of clotted cream would have suited me just as well.
0:40:55 > 0:40:59After the main course, I was thinking if Oli would come and live with me.
0:40:59 > 0:41:04Now I'm willing to make an honest man of him and propose a civil partnership.
0:41:04 > 0:41:09- Mm, mm.- That's lovely. Look at that. He's done a very good job on that.
0:41:09 > 0:41:13The apple is falling apart, it has sweetness and a little bit of sharpness.
0:41:13 > 0:41:18The pastry is cooked beautifully all the way through. And I love that tonka cream.
0:41:18 > 0:41:21Little bit of vanilla, coffee, almost a bit of hazelnut.
0:41:21 > 0:41:25That, I believe, Michel, we say in the trade is lovely.
0:41:25 > 0:41:28A tarte tatin should be oozing in butter and caramel.
0:41:28 > 0:41:34This isn't. But it's nonetheless a very good and beautiful-looking tarte tatin.
0:41:36 > 0:41:41It was a push but I got it done, so I'm just relieved that I got it out on time.
0:41:41 > 0:41:45Even the tarte tatin came out as I wanted it to. So I couldn't have asked for more.
0:41:57 > 0:42:03Ben's menu is instantly appealing to me. Cornish turbot, seafood bisque,
0:42:03 > 0:42:08samphire, crispy mussels, if that comes together that could be a really great dish.
0:42:08 > 0:42:12If he avoids the pitfall of overcooking the fish,
0:42:12 > 0:42:17and the seafood bisque is thick and delicious, we're in for a treat.
0:42:18 > 0:42:20Mm.
0:42:24 > 0:42:27It's got a lot of colours. That looks beautiful. Keep it up.
0:42:28 > 0:42:32- Ooh!- Let's push these out the way. Come on.
0:42:37 > 0:42:39Go on! Go!
0:42:41 > 0:42:44- Thank you. Enjoy.- Thanks.
0:42:45 > 0:42:49'Ben has cooked a main of Cornish turbot and crispy mussels
0:42:49 > 0:42:55'on a bed of samphire, served with a seafood bisque.'
0:42:59 > 0:43:03Loving these mussels. It's a very appealing plateful, isn't it?
0:43:03 > 0:43:08He's thought about what he's doing with his sauce. On the plate and the mussels would have gone soggy.
0:43:08 > 0:43:10This way, I can do that.
0:43:12 > 0:43:17If I was being really picky, I'd say there is a slight lack of intensity to the bisque.
0:43:17 > 0:43:19It could be just a little more full-on.
0:43:19 > 0:43:24It's not a lack of intensity, he's put a splash too much cream in and it's gone a bit bland.
0:43:24 > 0:43:27The fish is cooked, for me, absolutely perfect.
0:43:27 > 0:43:30There is a great deal to be really proud of here, it's really good.
0:43:35 > 0:43:39The sauce, not quite as punchy as I would have wanted it.
0:43:39 > 0:43:46The fish cooked to perfection. The little breaded mussels crunchy and sweet inside. I like that dish a lot.
0:43:46 > 0:43:50He's ticked all the boxes. Lovely presentation, fantastic taste.
0:43:50 > 0:43:53One small criticism, I'd like that sauce to be a little thicker.
0:43:55 > 0:44:01For pudding, he offers gooseberry compote with elderflower cream and crushed honeycomb.
0:44:01 > 0:44:05I love the flavour of gooseberries, the acidic cut you get.
0:44:05 > 0:44:11And elderflower has that sort of fragrant, smells like cat's pee sort of quality about it
0:44:11 > 0:44:15that really makes things come alive.
0:44:19 > 0:44:24- Ben, what's holding the cream? - Er, it's a custard base then with elderflower cordial,
0:44:24 > 0:44:27and then gassed and compressed to make it light.
0:44:35 > 0:44:37The presentation is interesting.
0:44:41 > 0:44:44Not sure.
0:44:50 > 0:44:55'For his dessert, Ben has served a red gooseberry compote,
0:44:55 > 0:44:59'elderflower cream foam, and crushed honeycomb.'
0:44:59 > 0:45:04That looks rather nice with the, sort of, layer of goosegogs and some cream.
0:45:04 > 0:45:07It makes sense to put preserved fruit in a jar, doesn't it?
0:45:11 > 0:45:16The element that doesn't work is the foam. If that had been a custard, I'd have been much happier.
0:45:16 > 0:45:20The gooseberries at the bottom are just a little bit too sharp.
0:45:20 > 0:45:23And the honeycomb on top is just a little burnt.
0:45:23 > 0:45:28That hits the back of the mouth and slightly overwhelms these other much more subtle tastes.
0:45:28 > 0:45:32I get the idea of this dish, it just hasn't quite worked.
0:45:35 > 0:45:39The compote I like. The cream on top hasn't held.
0:45:39 > 0:45:43It needed some form of gelling agent to hold it up. It hasn't worked.
0:45:43 > 0:45:48I said all along, are we just going to get some wet gooseberries? Pretty much. It's just in a jar.
0:45:49 > 0:45:52The food that I turned out, it's me on a plate.
0:45:52 > 0:45:57I feel proud of what I've done so far in the competition and I'd love to get further on.
0:46:01 > 0:46:05- Perry, you've got two minutes.- OK.
0:46:05 > 0:46:09- How far away are you? - Five minutes.
0:46:09 > 0:46:16- I'm late.- If it had said, "rack of lamb with parsnip and vanilla puree,
0:46:16 > 0:46:21roast almond pomme dauphine and beurre rouge," it would be interesting.
0:46:21 > 0:46:26But it says coffee encrusted lamb rack,
0:46:26 > 0:46:29which immediately strikes fear into your heart.
0:46:29 > 0:46:35It could be fabulous! But my experience, and I've had quite a lot of it, tells me that it won't be.
0:46:40 > 0:46:43- Still not cooked?- Oh, man!
0:46:50 > 0:46:55- Perry, you should be serving now. - Yeah?- Yeah.
0:46:56 > 0:46:59- Happy with the lamb?- Yep. - Let's go, let's go!
0:47:04 > 0:47:07Keep it going, come on.
0:47:07 > 0:47:12- OK.- Ready?- Yep. - OK. Slowly does it, in you go.
0:47:24 > 0:47:30'Perry has cooked coffee encrusted lamb with parsnip and vanilla puree,
0:47:30 > 0:47:34'roasted almond pomme dauphine, and a beurre rouge.'
0:47:36 > 0:47:40It looks characterful and flavourful, like the cover of a cookbook. Looks good.
0:47:46 > 0:47:49The big surprise for me, the thing that I like the most
0:47:49 > 0:47:52is the coffee flavour on the outside of the lamb.
0:47:52 > 0:47:55It's not offensive, it's actually rather pleasing.
0:47:55 > 0:47:58I think that lamb is cooked just about perfect for me.
0:47:58 > 0:48:03I quite like these little croquettes with the crunchy almonds inside.
0:48:03 > 0:48:06The parsnip puree with vanilla, it's...
0:48:06 > 0:48:10You could make ice cream out of it, it's much too sweet.
0:48:10 > 0:48:14Well, we were a bit nervous about it, and in reality,
0:48:14 > 0:48:20there's enough that's good about it to make me think that Perry is potentially a very interesting chef.
0:48:25 > 0:48:29The parsnip puree is like a pudding. It's sweet.
0:48:29 > 0:48:33It's got vanilla in it, not just a bit, but a lot of vanilla in it.
0:48:33 > 0:48:36The lamb, I think, is perfectly cooked.
0:48:36 > 0:48:41I like the bitterness of the coffee crust with the sweetness of vanilla.
0:48:42 > 0:48:45- Perry, don't be late for the pudding.- Yeah.
0:48:46 > 0:48:51Praline panna cotta with dark chocolate and hazelnut tuile, milk sorbet.
0:48:51 > 0:48:58Erm, praline is something crunchy, panna cotta, something very smooth.
0:48:58 > 0:49:01Don't really want to put one in the other.
0:49:01 > 0:49:05I think at this level of the competition, I'm looking for some personality.
0:49:05 > 0:49:07And there's personality in this menu.
0:49:22 > 0:49:27Mm. Lovely. Chocolate disc on top there.
0:49:27 > 0:49:30- Ready.- You're ready?- Well done.
0:49:30 > 0:49:32Very smart. Well done, Perry. Well done.
0:49:39 > 0:49:44'For pudding, Perry has made a praline panna cotta,
0:49:44 > 0:49:48'with a dark chocolate tuile and a milk sorbet.'
0:49:53 > 0:49:57The panna cotta is slightly over-set, but it's still very pleasant.
0:49:57 > 0:50:01I like the milk sorbet, which is very clean after the richness of the hazelnut.
0:50:01 > 0:50:04And then you have a chocolate biscuit which is done very well.
0:50:04 > 0:50:09It's not a classical panna cotta texture, it's a bit firmer than that.
0:50:09 > 0:50:14It's like a, sort of, airless mousse made with Nutella.
0:50:14 > 0:50:19It's not horrid, but it's not my favourite pudding.
0:50:19 > 0:50:26I like the panna cotta. I like the almost coffee-ish strength of flavour from the praline.
0:50:26 > 0:50:28It shouldn't work, but it does.
0:50:33 > 0:50:35Mm!
0:50:36 > 0:50:41Tuile is really fine and crisp and flavoured heavily with chocolate.
0:50:41 > 0:50:45And the milk kind of freezes your mouth then it delivers a creamy flavour,
0:50:45 > 0:50:49and then all that nut and caramel flavour comes flooding in, as well.
0:50:49 > 0:50:54Great big, caramelly, brown, milky cuddle.
0:50:54 > 0:50:57The panna cotta is really nice. I love the taste of that.
0:50:57 > 0:51:02But I think he's over-egged it on the gelatine to make sure it sets quickly.
0:51:05 > 0:51:08I tried my hardest. I pushed. I couldn't push any more.
0:51:10 > 0:51:13And I'm not happy with my food.
0:51:13 > 0:51:18So at the end of the day, if I'm not happy, why is a critic going to be?
0:51:25 > 0:51:28A really, really interesting day.
0:51:28 > 0:51:32Delivery for some I thought was absolutely delicious,
0:51:32 > 0:51:35some I thought, "You're a bit off the mark there."
0:51:35 > 0:51:38I think our expectations were very high
0:51:38 > 0:51:42and some of the chefs there will be very disappointed with what they put up.
0:51:42 > 0:51:47We thought Chris's food was going to be very sweet. In fact, it wasn't.
0:51:47 > 0:51:52I thought the sauce was really nice. The biggest down point was that raw piece of swede.
0:51:52 > 0:51:54All the vegetables were under-cooked.
0:51:54 > 0:51:58You could forgive that in a way, but his dessert was a shambles.
0:51:58 > 0:52:05The rhubarb was severely underdone, almost raw. And his custard had split.
0:52:05 > 0:52:08He knows that didn't work well.
0:52:08 > 0:52:12If I had a place in the semi-finals, I'd be over the moon. It'd be brilliant.
0:52:12 > 0:52:15But everything has to be perfect so today wasn't good enough.
0:52:15 > 0:52:20You and I didn't like it, the critics didn't like it, not a lot of hope for Chris, is there?
0:52:20 > 0:52:26He had a bad day, it doesn't make him a bad chef. But he can't go any further.
0:52:26 > 0:52:30Oli has proven to us that he is a solid chef.
0:52:30 > 0:52:32I thought his main course was lovely.
0:52:32 > 0:52:36No more than four ingredients on the plate, but beautifully cooked.
0:52:36 > 0:52:40The venison was sweet and succulent and slightly smoked beforehand.
0:52:40 > 0:52:45I loved the aroma of the smoke, I just found it a little bit too harsh on the palate.
0:52:45 > 0:52:50But I think he really did get it right on the day. Superb.
0:52:50 > 0:52:54The tarte tatin I thought was a triumph. Absolute triumph.
0:52:54 > 0:52:58Actually knocking on the door of super-delicious.
0:52:58 > 0:53:03I think he's got the skills, the knowledge, the flair and the talent.
0:53:03 > 0:53:05I'm more than happy to see Oli go through.
0:53:05 > 0:53:09I am feeling fairly confident in the dishes I cooked. I'm happy.
0:53:09 > 0:53:13I'd like to hope one of those semi places is mine.
0:53:13 > 0:53:20We've decided between us, with the help of the critics, that Chris is going home and Oli is going through.
0:53:20 > 0:53:26So now we have to decide between Ben and Perry.
0:53:26 > 0:53:31What I do know about Ben is that he can cook and that he's got a very good palate.
0:53:31 > 0:53:38That turbot dish was delicious. Those little breaded mussels, fried and crunchy and sweet inside,
0:53:38 > 0:53:40the turbot was cooked to perfection.
0:53:40 > 0:53:45It was a clever dish. His dessert, I was expecting better.
0:53:45 > 0:53:50Gooseberries I love, but that creamy mousse on top just did not work.
0:53:50 > 0:53:55It collapsed immediately and the honeycomb was borderline being over-cooked.
0:53:55 > 0:54:02After his turbot, Ben was a decent dessert away from a semi-final. And blew it.
0:54:04 > 0:54:08And now he's in a penalty shoot-out with Perry.
0:54:08 > 0:54:15It'd be the greatest to get to the semi-finals, absolutely amazing. If I did, I'd do somersaults.
0:54:15 > 0:54:18Perry has got bags of imagination and enthusiasm.
0:54:18 > 0:54:22He wants to be different. I don't think we saw Perry at his best today.
0:54:22 > 0:54:26For me, Perry's main course, the lamb was well-cooked, pink as it should be
0:54:26 > 0:54:29and that crust of coffee worked very well with it.
0:54:29 > 0:54:35But that sickly-sweet parsnip with vanilla overkill was just terrible.
0:54:35 > 0:54:38I did, though, really enjoy his dessert.
0:54:38 > 0:54:43Give me things made out of cream that are brown and I'm very, very happy.
0:54:44 > 0:54:49And that is Perry being adventurous but not too adventurous.
0:54:49 > 0:54:53My body is crumbling, I feel so tired, and the competition has taken it out of me.
0:54:53 > 0:54:58Doesn't mean I want to leave, doesn't mean I want to quit, I still want more,
0:54:58 > 0:55:02but did I give it enough? I don't know.
0:55:08 > 0:55:14It's gut-wrenching because one chef is more exciting
0:55:14 > 0:55:16and one makes less mistakes.
0:55:16 > 0:55:20You know, we are making a decision that may change their career.
0:55:20 > 0:55:27Oh, dear, for crying out loud. Michel, we've got one semi-final place left.
0:55:28 > 0:55:30We've got to get it right.
0:55:53 > 0:55:56There were highs and lows today.
0:55:56 > 0:56:02I know that as professional chefs, some of you will be a bit disappointed.
0:56:02 > 0:56:07We have made a decision. And the first chef leaving us today is...
0:56:11 > 0:56:13..Chris.
0:56:20 > 0:56:25A bit upset. A bit gutted. Obviously I'm proud to get this far.
0:56:25 > 0:56:28But once you're here, you want to get further. It just wasn't meant to be.
0:56:30 > 0:56:33The second chef leaving us is...
0:56:37 > 0:56:41..Ben. Sorry, Ben.
0:56:46 > 0:56:50Possibly played it too safe, you know, not enough skill involved.
0:56:50 > 0:56:54To get where you want to be, you have to move forward with drive and passion.
0:56:54 > 0:57:00And I feel that I still have that and one day I will be where I want to be. And I will get there.
0:57:04 > 0:57:09Oli, Perry, congratulations, you are semi-finalists. Well done.
0:57:15 > 0:57:19It's only going to get harder and harder. I don't know what to say.
0:57:19 > 0:57:23I'm half asleep, half awake, half excited, half happy.
0:57:23 > 0:57:26So everything is going on.
0:57:26 > 0:57:30Everything I want is right here. So the longer I'm here, the better.
0:57:30 > 0:57:36I'm so happy. It's been such a long day and it's done. I can't describe this feeling. Wow! Wow!
0:57:37 > 0:57:42I expect the competition is going to get a lot harder but I'm so excited, so excited.
0:57:42 > 0:57:44Wow!
0:57:45 > 0:57:49- You're smiling, Perry. - Yeah, I'm finally smiling. Exhausted but I'm smiling.
0:57:51 > 0:57:55'Oli and Perry will be back for the semi-finals.
0:57:59 > 0:58:05'Next week, ten more chefs must try and impress Monica and Gregg.'
0:58:07 > 0:58:10This is your first test.
0:58:14 > 0:58:19I'm terrified of Monica. Hopefully she will like what I cook.
0:58:19 > 0:58:21I perform quite well under pressure.
0:58:23 > 0:58:26I'm very confident in my ability to win.
0:58:28 > 0:58:30It's like a chocolate cream egg on acid.
0:58:33 > 0:58:37I can't fault her. Flavours are fantastic. I'm very happy to eat that.
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0:58:45 > 0:58:49E-mail subtitling@bbc.co.uk
0:58:49 > 0:58:49.