0:00:06 > 0:00:09Only an elite group of chefs holds two Michelin stars.
0:00:09 > 0:00:12Michel Roux Junior is one of them.
0:00:12 > 0:00:15HE BARKS OUT INSTRUCTIONS
0:00:15 > 0:00:23Now he and MasterChef judge Gregg Wallace are on the hunt for Britain's next culinary superstar.
0:00:23 > 0:00:28A professional with the talent to cut it in the world's top kitchens.
0:00:30 > 0:00:31Perfect.
0:00:40 > 0:00:44Ten professional chefs have faced their first challenge
0:00:44 > 0:00:48to prove to Monica Galetti that they can cook at the highest level.
0:00:50 > 0:00:53Now, they've been split into two groups.
0:00:53 > 0:00:57Today, five of them will face the final test,
0:00:57 > 0:01:01to decide who is good enough to cook for Michel Roux Junior.
0:01:01 > 0:01:05At the end of it, one of them will be going home.
0:01:05 > 0:01:08'The pressure is always going to be high in this competition'
0:01:08 > 0:01:13and you've just got to take every day as it comes.
0:01:13 > 0:01:15'If someone was to say, who is Lori?'
0:01:15 > 0:01:17Chef. That's it.
0:01:17 > 0:01:20'So, winning this would just complete me.'
0:01:20 > 0:01:24'My dreams and goals are really just to get to the top.'
0:01:24 > 0:01:27I want to get a Michelin star. I want to be the best I can be.
0:01:37 > 0:01:39How are you going to test them?
0:01:39 > 0:01:43Today, I'd like them to make us a dish using these marrow bones,
0:01:43 > 0:01:47to prepare them and cook them using any of the ingredients we've got here.
0:01:47 > 0:01:51- How many chefs do you think would have dealt with marrow? - If any of these five
0:01:51 > 0:01:55are going to go through and cook for Michel, they need to be able to prepare this ingredient,
0:01:55 > 0:01:58even if they've never come across it before.
0:01:58 > 0:02:02The first thing I'm going to do is cook the marrow. I'm going to pop the marrow out.
0:02:02 > 0:02:05These marrow bones have been soaked overnight.
0:02:05 > 0:02:08It draws the blood out from the inside of the marrow.
0:02:08 > 0:02:12- What's the best way of cooking it? - The best way is poach it in water.
0:02:12 > 0:02:18To fry it straight away - there's a lot of fat in there, if you put fat in a pan, it'll just shrivel up.
0:02:18 > 0:02:21You can use it like that, but it's not the best way to present it.
0:02:21 > 0:02:26They've got to keep one eye on the marrow, make sure it doesn't overcook. And while that's cooking,
0:02:26 > 0:02:30they've got to get on with the rest of their dish. They've got to think on their feet.
0:02:30 > 0:02:37I'm going to serve mine with ceps. I'm going to use a bit of garlic, shallot, on a nice piece of toast.
0:02:39 > 0:02:40Can I feel?
0:02:40 > 0:02:42Sure.
0:02:42 > 0:02:45That's so delicate.
0:02:49 > 0:02:50Nice.
0:02:50 > 0:02:52Very nice.
0:02:57 > 0:02:59How do you know when it's ready?
0:02:59 > 0:03:03It should be slightly opaque, a light touch of pink in there, no more than that.
0:03:03 > 0:03:11I have some parsley, some breadcrumbs. I'm putting it under the grill to gratinate it lightly
0:03:11 > 0:03:15and if it's still pink in the middle it's going to finish cooking.
0:03:15 > 0:03:18- How long have they got for this one? - 12 minutes.
0:03:18 > 0:03:19Hm.
0:03:24 > 0:03:27There you have it, Gregg. Marrow bones on a crouton with ceps.
0:03:33 > 0:03:36Right, let's see who knows what they're doing. Let's bring 'em in.
0:03:39 > 0:03:44Pastry chef Seb has only been cooking professionally for four years,
0:03:44 > 0:03:48but in the invention test he impressed with an outstanding dessert.
0:03:49 > 0:03:52For the next challenge, my worst nightmare
0:03:52 > 0:03:56would probably be some sort of meat preparation.
0:03:56 > 0:04:01Mainly because working as a pastry chef for the last year, I haven't done a lot of meat,
0:04:01 > 0:04:04so I'm a little bit rusty on that.
0:04:04 > 0:04:06Have you ever cooked bone marrow before?
0:04:06 > 0:04:11I have cooked bone marrow before. Not by myself, under the supervision of my executive chef.
0:04:11 > 0:04:15Good to hear that you've worked with marrowbone before.
0:04:15 > 0:04:19Bad news is, I'm expecting a very good dish from you.
0:04:19 > 0:04:2012 minutes, off you go.
0:04:40 > 0:04:42It's all right, I've got it, I've got it.
0:04:54 > 0:04:57You're halfway, you've got six minutes left.
0:05:22 > 0:05:2460 seconds left.
0:05:25 > 0:05:27OK?
0:05:27 > 0:05:29Glad it's over?
0:05:29 > 0:05:30Yeah!
0:05:37 > 0:05:40Marrowbone is very high content in fat,
0:05:40 > 0:05:46so with a very fierce heat, as you saw, it's just going to melt and separate.
0:05:46 > 0:05:49This is why the patty that you made was just not holding.
0:05:49 > 0:05:53This marrowbone we have here is only partly cooked.
0:05:53 > 0:05:57If you see the big pieces through that, they're still raw.
0:05:58 > 0:06:02Not your round this, Seb. You knew how to remove the bone marrow OK,
0:06:02 > 0:06:05but you really didn't know how to cook it.
0:06:05 > 0:06:08I can't eat that. It's raw.
0:06:08 > 0:06:11Even the way you cooked the mushrooms bothered me
0:06:11 > 0:06:17because whole big mushrooms like that are never going to fry without slicing them first.
0:06:17 > 0:06:22Seb, I do like your presentation, but the only thing I could eat on there would be that toast.
0:06:23 > 0:06:25Thank you. Off you go.
0:06:25 > 0:06:27Thank you.
0:06:33 > 0:06:37That was hard. That was really hard.
0:06:37 > 0:06:41I don't think I've ever felt pressure like that, not even when I was at school doing my GCSEs!
0:06:45 > 0:06:50Lori is head chef of a seafood restaurant that has been awarded two AA rosettes.
0:06:51 > 0:06:54She cooked her prawns well in the first round,
0:06:54 > 0:06:59but the cream sauce and citrus salsa were not a successful blend.
0:06:59 > 0:07:03I'm really confident in my skills, I really am.
0:07:03 > 0:07:07I think I've gone quite far just off my own ambition,
0:07:07 > 0:07:12so, yeah, I wouldn't be here if I wasn't confident.
0:07:12 > 0:07:15So, we want one bone marrow dish from you,
0:07:15 > 0:07:18anything you want, in 12 minutes.
0:07:18 > 0:07:19Whoa.
0:07:19 > 0:07:22Have you cooked and prepared bone marrow before?
0:07:22 > 0:07:27Um...I've only roasted it before and served it in the bone,
0:07:27 > 0:07:28so, that's about it.
0:07:28 > 0:07:33Ah, OK. Well, you won't have time to do that in 12 minutes, will you?
0:07:33 > 0:07:35- No, no.- Right, well, good luck.
0:07:57 > 0:07:59You're about halfway, just over six minutes left.
0:08:34 > 0:08:38When you started mincing the marrow, took it out of the pan, have you done that before?
0:08:38 > 0:08:41I haven't, really. I just thought to myself,
0:08:41 > 0:08:44maybe make kind of like a pate.
0:08:52 > 0:08:57Unfortunately, Lori, there's just not enough marrow on here for me to get a clear taste.
0:08:57 > 0:09:01I get a lot of salt, I get a bit of the garlic on there,
0:09:01 > 0:09:05but not a big whack of marrow, which is what I'd like.
0:09:05 > 0:09:08The ceps could do with a bit more cooking, as well.
0:09:08 > 0:09:11What I think has been your saving grace
0:09:11 > 0:09:15is the fact your plate looks neat and it's presented well.
0:09:25 > 0:09:26That works.
0:09:26 > 0:09:28That works!
0:09:28 > 0:09:30We've got mushroom with a hint of marrow.
0:09:30 > 0:09:34It would have been nice to have it the other way around, but I am really impressed.
0:09:34 > 0:09:36Really impressed.
0:09:38 > 0:09:40- Thank you very much.- Thanks.
0:09:50 > 0:09:52I think I did...OK.
0:09:52 > 0:09:57The ingredient had to shine, and mine kind of faded away,
0:09:57 > 0:10:01but I did what I did, and I'm happy with it.
0:10:06 > 0:10:08Inspired to cook by his gran,
0:10:08 > 0:10:12sous chef Steve now has 10 years' professional experience.
0:10:12 > 0:10:14He's already shown promise
0:10:14 > 0:10:18with his technically impressive prawn fritters.
0:10:18 > 0:10:19I'm very confident in my skills.
0:10:19 > 0:10:22I've done every section in the kitchen. Nothing scares me.
0:10:22 > 0:10:24Even if I haven't done something before,
0:10:24 > 0:10:27I would just try and do it to my best ability.
0:10:28 > 0:10:31Have you worked with marrow before?
0:10:31 > 0:10:35- No, I haven't. - Off you go.
0:11:01 > 0:11:03- Halfway, chef.- Right. - Six minutes left.
0:11:06 > 0:11:07Are they cooking in there?
0:11:07 > 0:11:09They're going down to nothing.
0:11:17 > 0:11:19Two minutes, Steve.
0:11:29 > 0:11:31- All done?- Yeah.
0:11:45 > 0:11:50Steve, I realise you haven't worked with marrow bone before,
0:11:50 > 0:11:52but I commend you on the way that you worked.
0:11:52 > 0:11:56Your method of cooking it, you had it in the oil,
0:11:56 > 0:11:59so you were basically confiting it slowly in there.
0:11:59 > 0:12:02It was just about right, because it needs steady cooking
0:12:02 > 0:12:05through a steady temperature, otherwise it will just melt.
0:12:11 > 0:12:15Steve, that marrow bone is how it should be. It's wonderful.
0:12:15 > 0:12:16It just melts in your mouth.
0:12:16 > 0:12:20And the breadcrumbs around it gives a lovely light crunch to it.
0:12:20 > 0:12:23You've clearly shown that you've taken your chef's intuition
0:12:23 > 0:12:26and thought about how this could work for you.
0:12:26 > 0:12:28Cool.
0:12:35 > 0:12:38That's really good. Really good.
0:12:38 > 0:12:40A hint of garlic first, little saltiness,
0:12:40 > 0:12:44then the real meatiness of that bone marrow.
0:12:44 > 0:12:45I'm impressed, Steve.
0:12:47 > 0:12:48Thank you very much.
0:12:48 > 0:12:50Thank you.
0:12:55 > 0:12:57I think I've done myself justice, you know?
0:12:57 > 0:12:59If I don't progress,
0:12:59 > 0:13:03I've done my best, and that's all I can ask for, really.
0:13:06 > 0:13:08David works as a head chef in France
0:13:08 > 0:13:11and dreams of opening an Alpine restaurant,
0:13:11 > 0:13:15but his combination of egg and chocolate
0:13:15 > 0:13:17left the judges questioning his palate.
0:13:19 > 0:13:24I feel very sick at the moment, and my mind's pretty blank.
0:13:24 > 0:13:29I just can't wait to get in there and get it done, to be honest.
0:13:30 > 0:13:34Big sigh there from you, David. Have you cooked bone marrow before?
0:13:34 > 0:13:36No, Gregg.
0:13:36 > 0:13:40Do your best. Show me why you deserve to go through and cook for Michel.
0:13:51 > 0:13:53I don't have a clue what I'm doing.
0:13:53 > 0:13:56That's fine. You need to relax. You need to push this out.
0:13:56 > 0:13:58- There you go, chef.- OK?
0:14:07 > 0:14:10That's embarrassing.
0:14:10 > 0:14:13I really do not have a clue what I'm doing.
0:14:21 > 0:14:24You're halfway, so you've got six minutes left.
0:14:37 > 0:14:40Three minutes left, chef.
0:14:58 > 0:15:01It's all right. You can leave it there.
0:15:01 > 0:15:04I'm just going to put some bread on the side.
0:15:04 > 0:15:06I'll hold it. Cut a piece of bread, go on.
0:15:06 > 0:15:08Ooh. Steady.
0:15:09 > 0:15:12- All right?- Sorry.
0:15:25 > 0:15:29Looking at the state of this table, I'd say you'd never cooked before.
0:15:29 > 0:15:35Michel would not be having a good day if he walked past a table like this.
0:15:35 > 0:15:38Honestly, I don't normally work like that. No excuse.
0:15:38 > 0:15:43You did a great job on the griddle because it was not that hot.
0:15:43 > 0:15:45You can see it still held together.
0:15:45 > 0:15:48The big bit here you can see is slightly under,
0:15:48 > 0:15:50yet the smaller ones, quite nice.
0:15:50 > 0:15:55You've got a massive bit of shallot, slices of bread on the side.
0:15:55 > 0:15:59- It's not a nice plate.- No, it's not. - It's not a nice plate.
0:15:59 > 0:16:02I actually don't believe you work like this.
0:16:02 > 0:16:05I'm pretty sure you don't. Let's have a go at this.
0:16:14 > 0:16:19There are still solid lumps of shallot in with the mushrooms.
0:16:19 > 0:16:21You've actually cooked the bone marrow OK.
0:16:21 > 0:16:24You've been quite gentle with it.
0:16:24 > 0:16:28The rest of it, I think we're going to have to draw a line under.
0:16:32 > 0:16:33Thanks for your time.
0:16:39 > 0:16:41Intense.
0:16:41 > 0:16:42Oh, my god.
0:16:42 > 0:16:45As you can see, I'm still a bit shaky now.
0:16:45 > 0:16:48Monica said then she doesn't think I can cook
0:16:48 > 0:16:50because of the mess I made, and she's got a fair point.
0:16:50 > 0:16:54It's just because I panicked. It's my own fault. No excuses.
0:17:01 > 0:17:07Chichester-based Jonny has been working in professional kitchens for nearly 15 years.
0:17:07 > 0:17:11He also used chocolate in the last round, but with greater success.
0:17:12 > 0:17:15I'd rather stand out from the crowd than be in that crowd.
0:17:15 > 0:17:18I want to do something different to impress.
0:17:18 > 0:17:20Have you cooked bone marrow before?
0:17:20 > 0:17:22A couple of times.
0:17:22 > 0:17:23Right.
0:17:23 > 0:17:26Show us why you deserve to go through and cook for my boss.
0:17:49 > 0:17:53Halfway, six minutes left, Jonny.
0:18:21 > 0:18:24- Finished, Jonny? - I'm finished, Gregg, thank you.
0:18:37 > 0:18:41It's a good plate, but it's not yet perfect. Work on that presentation.
0:18:41 > 0:18:44You started adding things like this to your plate.
0:18:44 > 0:18:47It was already looking fine as it was.
0:18:54 > 0:18:58Jonny, that's fantastic.
0:18:58 > 0:19:01It's perfectly cooked. I love the garlic coming through that.
0:19:01 > 0:19:03There's so much butter
0:19:03 > 0:19:07you'd feel so guilty with every mouthful you'd eat of that,
0:19:07 > 0:19:09but, damn, it's good!
0:19:09 > 0:19:10Thank you.
0:19:17 > 0:19:23Yum! Nicely seasoned, soft, beefy, buttery.
0:19:23 > 0:19:24Very nice.
0:19:24 > 0:19:27- You're happy, mate, ain't you?- I am.
0:19:30 > 0:19:31Take care.
0:19:36 > 0:19:39Top of the world. Really good.
0:19:39 > 0:19:42There are a few little points which I need to brush up on,
0:19:42 > 0:19:45but, yeah, over the whole thing, yeah, I'm very pleased.
0:19:49 > 0:19:51Honestly, it was a good day.
0:19:51 > 0:19:53A few people let me down, but otherwise,
0:19:53 > 0:19:56I was quite impressed, actually.
0:19:56 > 0:19:59Most of them did not know how to prepare the main ingredient today,
0:19:59 > 0:20:02yet they still managed to deliver the test.
0:20:02 > 0:20:05I agree. I absolutely agree.
0:20:05 > 0:20:10My favourite cook here today was young Steve.
0:20:10 > 0:20:12He's managed to deliver us a fantastic dish
0:20:12 > 0:20:16just by using his chef's intuition. He made my day being here today.
0:20:16 > 0:20:19Yeah, I loved him. He goes through, yeah?
0:20:19 > 0:20:21- Oh, definitely, definitely.- Good.
0:20:21 > 0:20:23I tell you who else I liked, Jonny.
0:20:23 > 0:20:26He said he'd handled bone marrow before and it showed.
0:20:26 > 0:20:29He was basting the whole thing with butter, lots of butter!
0:20:29 > 0:20:33He served the whole thing on a piece of toasted bread. Very nice.
0:20:33 > 0:20:36If anything, he needs to control himself.
0:20:36 > 0:20:38He started adding big leaves of parsley.
0:20:38 > 0:20:41He should have just stopped where he was.
0:20:41 > 0:20:43But it tasted wonderful, didn't it?
0:20:43 > 0:20:46I think there is definite, definite potential in Jonny.
0:20:46 > 0:20:49Nice to see you smile. It doesn't happen often.
0:20:49 > 0:20:51But it's nice when it does.
0:20:51 > 0:20:56Jonny's through, young Steve's through. Can I suggest another name?
0:20:56 > 0:20:57Go on.
0:20:57 > 0:20:58Lori.
0:20:58 > 0:21:01She wasn't sure how to cook the marrow.
0:21:01 > 0:21:04In fact, she had the pan too hot and it was getting smaller,
0:21:04 > 0:21:06but her chef's brain took over.
0:21:06 > 0:21:10From adversity, she actually managed to deliver a decent plate.
0:21:10 > 0:21:13Her presentation was wonderful, and it's what saved this for her.
0:21:13 > 0:21:17Are you willing to put Lori through to cook for Michel?
0:21:17 > 0:21:20Yes, I'm willing to put Lori through.
0:21:20 > 0:21:24We've got one place left and we've still got David and Seb.
0:21:25 > 0:21:30Seb tried to make patties, but with that heat, there was no way
0:21:30 > 0:21:33that this marrowbone was going to hold together.
0:21:33 > 0:21:36I want to go all the way. I'd be disappointed if I went home now.
0:21:36 > 0:21:38Obviously, I don't want to go home.
0:21:38 > 0:21:42David managed to at least cook some of the bone marrow,
0:21:42 > 0:21:47but he had rubbish and mess everywhere.
0:21:47 > 0:21:51From his work methods to the final plate,
0:21:51 > 0:21:54I was not impressed with David.
0:21:54 > 0:21:55I'd like another shot at it.
0:21:55 > 0:21:59I'd love to cook something I know what to do, so I can show them that I can cook.
0:22:07 > 0:22:10Neither did very well today.
0:22:10 > 0:22:14Is there one here that you would give a chance in front of Michel?
0:22:14 > 0:22:16Yes.
0:22:31 > 0:22:33One of you is leaving us today.
0:22:38 > 0:22:40The chef leaving us today is...
0:22:46 > 0:22:47..David.
0:22:49 > 0:22:50Thank you.
0:23:01 > 0:23:04'Not being able to cook for Michel's gutting.
0:23:04 > 0:23:06'But I couldn't even impress his sous chef.'
0:23:06 > 0:23:09So that obviously would have been a bit of a nightmare.
0:23:16 > 0:23:19One or two of you have not had a very strong round.
0:23:19 > 0:23:23You need to prove yourself worthy to be here.
0:23:28 > 0:23:34There are classics that should be part of every professional chef's repertoire,
0:23:34 > 0:23:38and Michel Roux Junior is looking for chefs who aspire to cook them
0:23:38 > 0:23:41at his two-Michelin-star level.
0:23:43 > 0:23:49A classic recipe I want our chefs to cook today are oysters Kilpatrick and oysters Rockefeller.
0:23:51 > 0:23:54Oysters Kilpatrick, a national treasure of Australia.
0:23:54 > 0:23:56A true delicacy.
0:23:56 > 0:23:59Oysters Rockefeller, named after John Rockefeller,
0:23:59 > 0:24:03the American millionaire, because the sauce was rich.
0:24:04 > 0:24:08Michel's dish combines two classic oyster recipes.
0:24:08 > 0:24:13The Kilpatrick oysters are encased in a fine blend of brioche crumb
0:24:13 > 0:24:15and smoked bacon.
0:24:15 > 0:24:20The Rockefellers are served with spinach and a pastis cream sauce.
0:24:22 > 0:24:25Oysters are traditionally served cold.
0:24:25 > 0:24:29This test will determine which chefs can cook them with precision.
0:24:29 > 0:24:32The first thing to do, open the oyster.
0:24:33 > 0:24:37Get your oyster knife in here and lever it open,
0:24:37 > 0:24:39applying pressure on the point.
0:24:39 > 0:24:44It really would be criminal if they didn't know how to open an oyster.
0:24:44 > 0:24:47And that beautiful oyster should be intact.
0:24:48 > 0:24:51I'm now just going to sear them in their own juices
0:24:51 > 0:24:53for about 30 seconds, no more.
0:24:53 > 0:24:55It just intensifies the flavour.
0:24:55 > 0:24:59This is critical. They must not overcook the oyster.
0:24:59 > 0:25:03We're talking a matter of seconds and this dish could be ruined.
0:25:03 > 0:25:07Coming up to a simmer and straight off immediately.
0:25:07 > 0:25:09For the Rockefeller, we need the sauce.
0:25:09 > 0:25:13We have this intense oyster liquor,
0:25:13 > 0:25:15finely chopped shallots
0:25:15 > 0:25:19and then this lovely pastis, or Pernod.
0:25:19 > 0:25:22It's got that good kick of aniseed.
0:25:22 > 0:25:25That has to boil down and then we add the cream.
0:25:27 > 0:25:29Mm! It's good.
0:25:30 > 0:25:32And now the spinach.
0:25:35 > 0:25:37I don't want brown, overcooked spinach.
0:25:41 > 0:25:44A little bit of nutmeg.
0:25:45 > 0:25:49And moisten it with a little bit of the cream.
0:25:50 > 0:25:53The spinach needs to be fairly coarse,
0:25:53 > 0:25:55not a puree.
0:25:55 > 0:25:58To this I add a little bit of chopped parsley.
0:25:59 > 0:26:03It is a balance of flavours. I don't want one overpowering the other.
0:26:05 > 0:26:09And now we sit our oyster on top.
0:26:09 > 0:26:12They have to go back into the shells the same way as they came out.
0:26:12 > 0:26:16It's that attention to detail that makes the difference.
0:26:17 > 0:26:18Now, the sauce.
0:26:20 > 0:26:22The egg yolk is going to give the sauce more richness
0:26:22 > 0:26:26and it's going to give it a lovely glaze and colour.
0:26:26 > 0:26:30You can't skimp on the sauce here. It has to be brimming.
0:26:32 > 0:26:34Now, for the Kilpatrick.
0:26:34 > 0:26:36I want this bacon quite fine.
0:26:40 > 0:26:41Mm!
0:26:41 > 0:26:44There's something about the smell of bacon!
0:26:44 > 0:26:47The fat has rendered. It's starting to go brown.
0:26:47 > 0:26:49That's it.
0:26:51 > 0:26:55This is what we're looking for, a sand texture of crumble.
0:26:55 > 0:26:58That's what I'm going to be sprinkling on top of the oyster.
0:26:58 > 0:26:59For the bed of the oyster,
0:26:59 > 0:27:04I'm going to be adding some Tabasco and a bit of Worcester sauce.
0:27:13 > 0:27:16We have our lovely crumbed sand,
0:27:16 > 0:27:19and that's going to crisp up under the grill.
0:27:19 > 0:27:21To this, I add a tiny bit of butter.
0:27:21 > 0:27:23Just a smidgen.
0:27:23 > 0:27:27And now these go underneath a grill.
0:27:29 > 0:27:33The glazing of the oysters really is the last second, the last job to do.
0:27:33 > 0:27:37You can't hang around. They're ready, they get served.
0:27:38 > 0:27:41OK. That's it.
0:27:41 > 0:27:44Beautiful aromas coming out.
0:27:58 > 0:27:59There we have it,
0:27:59 > 0:28:03three oysters Kilpatrick and three oysters Rockefeller.
0:28:12 > 0:28:16I just hope that our chefs will be able to recreate this dish properly.
0:28:31 > 0:28:33'Butterflies in my stomach!'
0:28:33 > 0:28:35It feels like the first day of school!
0:28:35 > 0:28:36HE LAUGHS
0:28:38 > 0:28:40'Cooking for Michel Roux Junior, it's a dream.'
0:28:40 > 0:28:43I want to do it perfectly and I want him to enjoy it.
0:28:45 > 0:28:47'I feel like I'm here now.'
0:28:47 > 0:28:50This is really where it starts and this is where the cooking begins.
0:29:03 > 0:29:05If you are serious about this competition,
0:29:05 > 0:29:10now is the time to show it, because we are taking it up a notch.
0:29:20 > 0:29:24You, now, are going to cook one of my favourites.
0:29:24 > 0:29:28Oysters Rockefeller and oysters Kilpatrick.
0:29:28 > 0:29:31I am expecting perfection.
0:29:31 > 0:29:35This is just the first of two classic tests.
0:29:35 > 0:29:41At the end of those tests, one of you will leave the competition.
0:29:43 > 0:29:44One hour.
0:29:44 > 0:29:46Off you go.
0:30:10 > 0:30:13'I'm confident in certain areas of classic cuisine,
0:30:13 > 0:30:15'maybe not in all of it.'
0:30:15 > 0:30:21But I have enough experience and enough potential to take any challenge and do well.
0:30:26 > 0:30:30All right, Seb? Do you understand the theory behind hot oysters?
0:30:30 > 0:30:32Yeah, I understand the theory of hot oysters.
0:30:32 > 0:30:35I've eaten hot oysters. I've worked in a seafood restaurant.
0:30:35 > 0:30:37I was trained in a seafood restaurant.
0:30:37 > 0:30:40I've not cooked them, but I've seen them being done.
0:30:40 > 0:30:43What do you now want to prove to us?
0:30:43 > 0:30:44I'm not just a pastry chef.
0:30:44 > 0:30:47I don't want to be a pastry chef, I want to be a good chef.
0:30:47 > 0:30:50I want to prove I've got what it takes to go the distance.
0:30:50 > 0:30:54Even though you look a bit nervous, that's the occasion, not the dish?
0:30:54 > 0:30:57Not the dish, just the occasion,
0:30:57 > 0:31:01which I'm sure you understand and get quite a lot. I'll be fine.
0:31:09 > 0:31:11Seb has mucked up on three of his oysters.
0:31:11 > 0:31:14They look as if they've been chewed up and spat out again,
0:31:14 > 0:31:19which is such a shame. I just hope Seb can overcome those nerves. Deep down, I think he is a good chef.
0:31:24 > 0:31:2615 minutes have gone.
0:31:31 > 0:31:34'Cooking for Michel Roux Junior is the highest standard.'
0:31:34 > 0:31:39If I hold my nerves, keep cool, calm and collected, I think I can impress.
0:31:40 > 0:31:42- All right, Jonny?- Hello.
0:31:42 > 0:31:45When did you know you had to be a chef?
0:31:45 > 0:31:48From a young age. When I started, about 15.
0:31:48 > 0:31:52I just got right into it and I loved it.
0:31:52 > 0:31:54Every day's different. Every day's a challenge.
0:31:54 > 0:31:59There are always new things on the horizon. If I ever got an opportunity, I'd grasp it.
0:31:59 > 0:32:02I'm 29 now, so I would really like to prove myself.
0:32:02 > 0:32:05- 29, you're virtually past it(!) - I know!
0:32:05 > 0:32:06I feel it, sometimes!
0:32:06 > 0:32:09Time to put your slippers on!
0:32:13 > 0:32:17Jonny took his time to open the oysters, but they're all perfect.
0:32:17 > 0:32:19Now, he just has to cook them properly
0:32:19 > 0:32:22and I'm sure he's going to give us a really good dish.
0:32:26 > 0:32:28Half an hour left, guys.
0:32:30 > 0:32:34Classics have to be perfect and that's what's daunting about this challenge,
0:32:34 > 0:32:38especially with him being a classical French chef.
0:32:38 > 0:32:41It's going to be highly pressurised.
0:32:44 > 0:32:47Right, Lori. Have you been trained in the classics?
0:32:47 > 0:32:54My experience is from myself, really, so I haven't really had any influence from any one professional,
0:32:54 > 0:32:59so I don't have maybe the finesse or those classic techniques, but I do know how to cook.
0:32:59 > 0:33:04- Where do see yourself in a few years' time?- I think I've taken it as far as I can on my own.
0:33:04 > 0:33:08- I definitely don't know everything, so I want to learn.- Good luck. - Good luck, Lori.
0:33:13 > 0:33:16Lori, not classically trained at all, but she's not fazed by this.
0:33:16 > 0:33:19She's trusting her instincts, her intuition.
0:33:19 > 0:33:21That could stand her in good stead.
0:33:29 > 0:33:35Cooking for Michel Roux Junior, I think, anyone would be lying if they weren't nervous
0:33:35 > 0:33:42and won't feel the pressure, but I'm confident in anything I cook, even if it's a classic dish or not.
0:33:42 > 0:33:45- Hi, Steve.- Hi, Chef, how are you?
0:33:45 > 0:33:47How does this recipe fare, then?
0:33:47 > 0:33:50If I'm honest, it's probably not my bag,
0:33:50 > 0:33:56but I'll try and use my tastebuds and use my brain, my knowledge.
0:33:56 > 0:33:58I'd love to know what your dream is?
0:33:58 > 0:34:02My dream is just to be successful and be the best
0:34:02 > 0:34:05and just cook good food. I want to be the best.
0:34:05 > 0:34:09In this world there's no point doing something if you're not committed
0:34:09 > 0:34:13and you don't want to be the best, especially in this job. I'll take all criticism on board.
0:34:13 > 0:34:16I'm not the sort of chef who thinks you talk rubbish.
0:34:16 > 0:34:19I'll just take it all on board. I'm like a sponge.
0:34:19 > 0:34:24- I'll just absorb it and just crack on. I'm trying to improve myself all the time.- Good.
0:34:24 > 0:34:27I've got to go, Steve, I've got a taxi coming at half seven.
0:34:32 > 0:34:35Steve is exuberant and loves food. You can see that.
0:34:35 > 0:34:38But I don't think he's opened many oysters before
0:34:38 > 0:34:41because some of them look a little bit chewed up.
0:34:49 > 0:34:51It's your last ten minutes, please.
0:35:07 > 0:35:09Listen, you've got one minute left.
0:35:19 > 0:35:21Stop, your time's up!
0:35:36 > 0:35:40We asked you to cook oysters Kilpatrick and oysters Rockefeller.
0:35:42 > 0:35:45The oysters should be cooked through,
0:35:45 > 0:35:50but not overcooked, gratinated to perfection
0:35:50 > 0:35:54and with the addition of a garnish of beautifully fried leeks.
0:36:06 > 0:36:08Steve, you first.
0:36:17 > 0:36:19First off, presentation, Steve.
0:36:19 > 0:36:23They should all be the same way to make it easy for the customer
0:36:23 > 0:36:25to eat the oyster.
0:36:26 > 0:36:31The bacon in there is far too big, too chunky. It should be a crumb.
0:36:38 > 0:36:41Your Rockefeller's lovely. There is a tang in there.
0:36:41 > 0:36:44There's a slight taste of Pernod.
0:36:44 > 0:36:50But they are just backing notes to that soft, salty, sweet oyster.
0:36:50 > 0:36:52Well, I could do a dozen of them!
0:36:58 > 0:37:01Your Kilpatrick oysters are cooked properly,
0:37:01 > 0:37:05but the breadcrumbs haven't been gratinated or crisped up enough.
0:37:07 > 0:37:09No, they're not right.
0:37:12 > 0:37:16I tried my best, but just silly mistakes. I'll just keep my head up
0:37:16 > 0:37:20and don't get too down about it because otherwise I'll be depressed.
0:37:20 > 0:37:23Jonny...
0:37:26 > 0:37:29Very neat presentation. A couple of things, though.
0:37:29 > 0:37:31The oysters come to the customer,
0:37:31 > 0:37:34they should be seasoned perfectly and have the right level of acidity.
0:37:34 > 0:37:38You shouldn't need to put a piece of lemon on the plate.
0:37:38 > 0:37:44Secondly, I asked for fried leeks. I've just got a few token, almost black, pieces of leek there.
0:37:51 > 0:37:53The Kilpatrick have got a little bit too much crumb.
0:37:53 > 0:37:58It has got a good kick. You can taste that Worcester sauce and you can taste the Tabasco,
0:37:58 > 0:38:00but not too much. Well judged.
0:38:00 > 0:38:03I think the oysters have been beautifully cooked.
0:38:03 > 0:38:05You're not far off.
0:38:12 > 0:38:17Your Rockefeller, it's rich, creamy, a slight bit of acidity.
0:38:18 > 0:38:21Maybe a little bit too much acidity.
0:38:21 > 0:38:23I'd eat them all.
0:38:27 > 0:38:30If you get good feedback, it's amazing, you know?
0:38:30 > 0:38:33It lights a fire inside you. It keeps it burning.
0:38:34 > 0:38:38It gives you a bit of drive to prove again what you've got.
0:38:38 > 0:38:40Right, Seb...
0:38:45 > 0:38:50I watched you open the oysters, Seb, and you looked very nervous and I think it shows.
0:38:50 > 0:38:52Three of those oysters looked mashed.
0:38:52 > 0:38:55Take your time when it's like that.
0:38:55 > 0:38:58Your leeks are overcooked. You can see that.
0:38:58 > 0:39:01In fact, they look a bit pitiful at the bottom of the plate there.
0:39:07 > 0:39:09Oh!
0:39:10 > 0:39:14Kilpatrick, you could have a little bit more crumb in there on top just to crisp it up.
0:39:14 > 0:39:17The bacon is cut really small and fine, which is nice.
0:39:17 > 0:39:20Your oysters are cooked properly.
0:39:20 > 0:39:25A little bit too much Worcester sauce there, but not a bad attempt.
0:39:31 > 0:39:36The spinach does need seasoning and there's bits of shallots that need more cooking.
0:39:36 > 0:39:39I would eat those, but those Rockefeller are far from perfection.
0:39:43 > 0:39:48I managed to show a bit of skill to Michel Roux Junior today, yeah, definitely.
0:39:48 > 0:39:52Enough skill that he's got a little bit of confidence in me.
0:39:53 > 0:39:54Lori...
0:39:57 > 0:39:58I think that's beautifully presented.
0:39:58 > 0:40:01The oyster shells in the correct manner.
0:40:01 > 0:40:04A superfine julienne, crispy, blonde, lovely.
0:40:08 > 0:40:12Hm. The Kilpatrick is perfectly seasoned.
0:40:12 > 0:40:14The crumb is crispy.
0:40:14 > 0:40:17The bacon has been chopped up superfine, which is nice.
0:40:17 > 0:40:21It's spicy. It's got the depth of flavour.
0:40:30 > 0:40:35Oh, I'm sorry, Lori, but the Rockefeller does not explode on your tongue.
0:40:35 > 0:40:36It actually lacks flavour.
0:40:36 > 0:40:39It lacks a Pernod tang and it lacks seasoning.
0:40:39 > 0:40:43It doesn't give you a kiss, it steps up and shakes your hand.
0:40:47 > 0:40:49I think I could have done better.
0:40:49 > 0:40:55It's a tough one, though, because it's quite hard to find the balance.
0:40:55 > 0:40:57Is it under seasoned, is it over seasoned?
0:40:57 > 0:41:00There's such a fine line and I don't really know it yet.
0:41:12 > 0:41:17Now you are going to cook your choice of a classic dish,
0:41:17 > 0:41:21a dish that shows off your skills.
0:41:22 > 0:41:25At the end of this, one of you will be going home.
0:41:29 > 0:41:31One hour, off you go.
0:41:59 > 0:42:02OK, Lori, what's your choice of classic dish?
0:42:02 > 0:42:05I'm going to do Sole Veronique.
0:42:05 > 0:42:07- Sole and grapes with sauce?- Yeah.
0:42:08 > 0:42:10I had Sole Veronique
0:42:10 > 0:42:15and fell in love with it for the first time last week.
0:42:15 > 0:42:17Oh, OK!
0:42:17 > 0:42:20Is it a dish you serve at the restaurant where you are now?
0:42:20 > 0:42:24I did it once as a starter, but I kind of modernised it to my own way.
0:42:24 > 0:42:27I'm definitely making it a lot lighter than the classic.
0:42:27 > 0:42:30I'm not doing a veloute or anything like that.
0:42:30 > 0:42:33I'm just doing a reduction with the cream and the wine.
0:42:33 > 0:42:36I've decided I was going to put basil with it as well
0:42:36 > 0:42:38because I like to do my own little thing to things sometimes.
0:42:38 > 0:42:43You're going to see it's quite vibrant and the flavours are just going to liven up on your palate.
0:42:43 > 0:42:47- You've got a lot to live up to with this.- OK.
0:42:51 > 0:42:56Lori works in a fish restaurant, you could see that, beautiful filleting of fish.
0:42:56 > 0:42:59I just hope she can cook it, just right, because lemon sole,
0:42:59 > 0:43:01if it's overcooked, can be cotton wool.
0:43:01 > 0:43:05I have to do this right, I really do.
0:43:05 > 0:43:08I didn't choose something that is over the top,
0:43:08 > 0:43:12so if I can't get this right, I'm not going to look good at all.
0:43:22 > 0:43:25You've had 15 minutes, quarter of an hour gone.
0:43:27 > 0:43:32This is the dish properly showcasing skill and knowledge as a chef.
0:43:32 > 0:43:35If you follow the recipe, it can't go wrong.
0:43:35 > 0:43:37Seb, what are you cooking as your classic dish?
0:43:37 > 0:43:41Canon of lamb Wellington with buttered summer vegetables
0:43:41 > 0:43:44and roasted potatoes with a lamb and elderflower jus.
0:43:44 > 0:43:45Hm.
0:43:45 > 0:43:48Lamb and elderflower jus?
0:43:48 > 0:43:51I think elderflower has got a nice, subtle taste to it
0:43:51 > 0:43:54and I think it complements the flavours in my dish.
0:43:54 > 0:43:57Is this a dish that you've cooked time and time again?
0:43:57 > 0:44:00To be honest, I've never done this specific dish.
0:44:00 > 0:44:05I've done all the components of this dish together, but not with lamb.
0:44:05 > 0:44:08This is the right time to experiment?
0:44:08 > 0:44:11I think any time is the right time to experiment, really,
0:44:11 > 0:44:16and, hopefully, I am confident enough to do it right and do it well for you.
0:44:16 > 0:44:20- You're filling me full of confidence, Seb. Good luck, mate. - Thank you very much.
0:44:24 > 0:44:27I am surprised that Seb is using lamb in a Wellington.
0:44:27 > 0:44:31I've never come across that. I'm not sure it's going to work.
0:44:31 > 0:44:33That will be a push in an hour.
0:44:44 > 0:44:45You're halfway.
0:44:45 > 0:44:47You've got half an hour left.
0:44:49 > 0:44:52Right, Jonny, what classic dish are you cooking for us?
0:44:52 > 0:44:57Lobster thermidor with saffron risotto and a roasted lemon.
0:44:57 > 0:45:00I love lobster. It's delicate, it's got good flavours.
0:45:00 > 0:45:04I just think today I'm going to add a little of a twist with the saffron risotto,
0:45:04 > 0:45:06something a little bit different
0:45:06 > 0:45:09and, hopefully, you'll enjoy it.
0:45:13 > 0:45:16Jonny's dish is going a little bit crazy.
0:45:16 > 0:45:20How do you balance cheese, risotto, lobster and lemon?
0:45:20 > 0:45:22Skilfully, hopefully!
0:45:24 > 0:45:27There are a lot of things in there that could go wrong.
0:45:27 > 0:45:31Undercook it, overcooking it, not getting your sauce bang on.
0:45:31 > 0:45:35The risotto has got to be al dente, and it should marry up pretty nice.
0:45:44 > 0:45:47Steve, what classic dish are you cooking?
0:45:47 > 0:45:49Roast chicken with petit pois a la Francais.
0:45:49 > 0:45:51Well, chicken breast in itself isn't a classic,
0:45:51 > 0:45:55but petit pois a la Francais, yes, I'd say is a classic.
0:45:55 > 0:46:00Yeah, this is my take on a classic, so, I'm doing it differently.
0:46:00 > 0:46:02I want a few surprises in there for you.
0:46:02 > 0:46:05- You're confident, you've done this before?- I'm confident.
0:46:05 > 0:46:06It's a dish that I love to eat.
0:46:06 > 0:46:09It is a big risk as I've got to cook the chicken bang on,
0:46:09 > 0:46:12I've got to make sure the vegetables are seasoned nicely.
0:46:12 > 0:46:17I've got to make sure my little things in the fridge are going to be how I want them to be.
0:46:17 > 0:46:20Oh! There's a little thing in the fridge!
0:46:20 > 0:46:24I'll crack on with this, do it to the best of my ability. I hope you like it.
0:46:26 > 0:46:29Steve's doing French peas. He's doing a chicken.
0:46:29 > 0:46:32I hope it's not too simple. I hope he's got some clever surprises,
0:46:32 > 0:46:35because otherwise we've just got chicken and peas
0:46:35 > 0:46:37and, as much as I like him, that won't be enough.
0:46:43 > 0:46:44Last ten minutes, guys.
0:46:55 > 0:46:57Last 60 seconds.
0:47:05 > 0:47:06Time's up!
0:47:06 > 0:47:08Stop, stop, stop, stop!
0:47:17 > 0:47:21Steve has made roast chicken served with Boudin blanc
0:47:21 > 0:47:26and his take on petit pois a la Francais.
0:47:26 > 0:47:29Petit pois a la Francais are classically braised peas
0:47:29 > 0:47:32with chicken stock, bacon, lettuce, onion.
0:47:32 > 0:47:35It's quite a rich dish.
0:47:35 > 0:47:39You've made it to your interpretation as a light dish.
0:47:39 > 0:47:41- It looks beautiful.- Thank you.
0:47:49 > 0:47:53Chicken, beautifully cooked, moist, crisp skin.
0:47:53 > 0:47:56Your Boudin blanc, or your little chicken mousse,
0:47:56 > 0:48:01you've not just poached it, you've pan fried it as well to give it a different texture.
0:48:01 > 0:48:05Gosh, there's even little details of deep fried tarragon leaves.
0:48:06 > 0:48:08For me, there's one thing missing on there,
0:48:08 > 0:48:11and that's a jus to bring it all together.
0:48:11 > 0:48:15That would have brought the dish right up there to the top level,
0:48:15 > 0:48:17but this is knocking on the door, mate.
0:48:17 > 0:48:20Thank you.
0:48:20 > 0:48:22That is absolutely stunning, my friend.
0:48:31 > 0:48:34Sweet pea, a little bit of salty, crispy skin on the chicken,
0:48:34 > 0:48:39chicken is moist, but inside that chicken mousse you've got truffle flavour!
0:48:39 > 0:48:41It's lovely.
0:48:41 > 0:48:43Absolutely lovely.
0:48:43 > 0:48:45Thank you.
0:48:47 > 0:48:52I'm speechless because they were just amazing comments that I didn't expect at all.
0:48:52 > 0:48:56I was confident in what I was doing, but, still, it was amazing.
0:49:00 > 0:49:02Jonny has chosen to serve his lobster thermidor
0:49:02 > 0:49:07on a bed of saffron risotto accompanied by a roasted lemon.
0:49:09 > 0:49:13Jonny, for me, a risotto should be served in a bowl,
0:49:13 > 0:49:15not with half a lobster on top.
0:49:15 > 0:49:20And, as a customer, I'm looking at this and I'm thinking, "Where are my claws?
0:49:20 > 0:49:23"I've paid for a lobster, where are they?"
0:49:31 > 0:49:36The lobster is sweet, succulent and tender, well cooked.
0:49:36 > 0:49:39That Mornay sauce has got a little bit of mustard in,
0:49:39 > 0:49:42you just get a hint of the cheese in there as well, which is good.
0:49:44 > 0:49:46It's a good lobster thermidor, yeah.
0:49:46 > 0:49:52It is good, but sitting on top of a risotto which is dry,
0:49:52 > 0:49:54for me, doesn't work.
0:50:05 > 0:50:09I'm sorry, Chef, a little bit of cartilage in there, which shouldn't happen.
0:50:09 > 0:50:12We'll forgive you. It tastes heavenly.
0:50:12 > 0:50:16Your cheese sauce just gives it a hint of tanginess
0:50:16 > 0:50:19and then you get that sweet, lovely lobster afterwards. I love that.
0:50:19 > 0:50:23Great lobster. Risotto, I think, was always a bad idea.
0:50:26 > 0:50:29Gutted. Really gutted.
0:50:29 > 0:50:33The risotto has blown me out of the water, let me down big style.
0:50:36 > 0:50:40Lori has made Sole Veronique, which has been garnished
0:50:40 > 0:50:44with amaranth herbs and drops of grape and basil jus.
0:50:52 > 0:50:56The sole is very delicate. It's just right.
0:50:56 > 0:51:00The sauce is, I feel, just a little bit too heavy,
0:51:00 > 0:51:03but the grapes are peeled, which is a good touch.
0:51:04 > 0:51:08And, what I think really balances this dish out perfectly
0:51:08 > 0:51:11are the few drops of grape and basil juice.
0:51:11 > 0:51:14It brings a freshness to this dish.
0:51:15 > 0:51:21It certainly is up there with one of the best Veronique dishes that I have tasted.
0:51:21 > 0:51:24- Whoa! Really?- Very good.
0:51:33 > 0:51:35The fish is very, very soft.
0:51:35 > 0:51:38The mashed potato is buttery.
0:51:38 > 0:51:40I think, aesthetically, it's a work in progress,
0:51:40 > 0:51:46but, I do applaud a chef who manages to bring grapes, fish, butter
0:51:46 > 0:51:47and mashed potato together!
0:51:50 > 0:51:53I'm very happy. I'm very happy.
0:51:53 > 0:51:57I just feel humbled that they would say those things about my food.
0:51:57 > 0:51:59I just feel humbled.
0:52:01 > 0:52:07Seb's lamb Wellington's been wrapped in a mushroom duxelle pancake
0:52:07 > 0:52:11and served with roasted potatoes, carrots, leeks, asparagus
0:52:11 > 0:52:13and a rosemary elderflower jus.
0:52:15 > 0:52:20Correct me if I'm wrong, but I think that lamb went in with about 15, 20 minutes to go.
0:52:20 > 0:52:22Yeah, it did.
0:52:22 > 0:52:25Which was never going to work. Let's have a look at it.
0:52:34 > 0:52:37I'm sorry to say, if that came up to me in your restaurant,
0:52:37 > 0:52:41I would send the lamb back because I'd want it more cooked than that.
0:52:41 > 0:52:44That elderflower is giving something slightly floral,
0:52:44 > 0:52:47slightly sweet against the rosemary background in that jus.
0:52:47 > 0:52:52- I think it's lovely, clever and quite original.- Thank you.
0:52:58 > 0:53:02The pastry isn't cooked enough. It's soggy and the pancake there is very, very thick.
0:53:04 > 0:53:07The mushroom duxelle, chopped mushroom,
0:53:07 > 0:53:11has got an overpowering taste of rosemary.
0:53:12 > 0:53:13It's far too strong.
0:53:15 > 0:53:19The lamb jus, I'm surprised. It actually works.
0:53:19 > 0:53:26But, obviously, the lamb Wellington in under an hour is really pushing it and it's just not right.
0:53:28 > 0:53:32Happy, but disappointed. Relieved, but stressed.
0:53:50 > 0:53:52The standard here today was very good.
0:53:52 > 0:53:58Yes, there were errors, but I genuinely think that all four of those guys are talented chefs.
0:53:58 > 0:54:03There is one, I think, quite precocious young talent...
0:54:05 > 0:54:07And that is Steve. Wow!
0:54:07 > 0:54:09Steve's interpretation of petit pois a la Francais
0:54:09 > 0:54:14was a very modern, eclectic way of doing them.
0:54:14 > 0:54:17But it worked. It showed a lot of character and it showed imagination.
0:54:17 > 0:54:20We've got a contender for the title, Michel.
0:54:20 > 0:54:22I have definitely got more to give.
0:54:22 > 0:54:26There's no point peaking too early. I've got more to learn and more to give, really.
0:54:26 > 0:54:30Steve should definitely be cooking again for us.
0:54:30 > 0:54:33Lori's Sole Veronique, her choice of classic dish,
0:54:33 > 0:54:36I thought was really good.
0:54:36 > 0:54:38The cream sauce, ever so slightly too thick,
0:54:38 > 0:54:43but with the basil and grape jus,
0:54:43 > 0:54:45that really brought the dish together.
0:54:45 > 0:54:49I had never seen that before and I think that was an inspired touch.
0:54:49 > 0:54:53This is the best and biggest thing that's ever happened to me,
0:54:53 > 0:54:56and I just want to do myself proud.
0:54:56 > 0:54:59It's everything. It's everything to me.
0:54:59 > 0:55:02I'd like to see Lori cook some more.
0:55:02 > 0:55:05Lori and Steve go through.
0:55:05 > 0:55:08So, either Seb or Jonny are leaving us.
0:55:08 > 0:55:11Seb's oysters were not the best.
0:55:11 > 0:55:13He did mash up three of them.
0:55:13 > 0:55:18His lamb dish was very rushed, was severely undercooked. That's not fine dining, that's not finesse.
0:55:18 > 0:55:23That jus made with rosemary and elderflower shows me
0:55:23 > 0:55:25he has a creative mind.
0:55:25 > 0:55:27Is that enough to put him through?
0:55:28 > 0:55:32I've had sleepless nights over this competition so far.
0:55:32 > 0:55:34I don't want it to be for nothing.
0:55:34 > 0:55:38I can't ask for anything more in the world right now than to get through to the next round.
0:55:38 > 0:55:44I don't understand why with Jonny, after a classic test in which he took two classic oysters
0:55:44 > 0:55:48and did them very well, he then did another classic of lobster thermidor
0:55:48 > 0:55:51and put it on top of a saffron risotto!
0:55:51 > 0:55:54It didn't look right at all.
0:55:54 > 0:55:56Jonny has obviously got the knowledge,
0:55:56 > 0:56:00but there are little errors that have crept in which gives me doubt.
0:56:03 > 0:56:05I hope I've done enough to stay in.
0:56:05 > 0:56:08If I get the opportunity, I'll have to raise the bar.
0:56:08 > 0:56:11There's obviously potential here, we agree.
0:56:11 > 0:56:14Who could set the competition alight in a quarter final?
0:56:14 > 0:56:18For me, the choice is simple.
0:56:36 > 0:56:38There is talent in front of me.
0:56:38 > 0:56:40I'm sorry that one of you has to go.
0:56:44 > 0:56:46The decision has been made, though.
0:56:50 > 0:56:52The chef leaving us today is...
0:56:57 > 0:56:59Seb...
0:56:59 > 0:57:00Thank you.
0:57:12 > 0:57:16I think the judges made massively the right decision.
0:57:16 > 0:57:18I think I gave myself too much to do.
0:57:18 > 0:57:20You live and you learn.
0:57:21 > 0:57:25Congratulations, you are quarter finalists!
0:57:33 > 0:57:34Very lucky.
0:57:34 > 0:57:38Very, very lucky. The skin of my teeth.
0:57:41 > 0:57:45I'm over the moon. It's amazing. Getting through is a dream come true.
0:57:47 > 0:57:52I'm in the quarter finals now. I can't believe it. It means so much.
0:57:52 > 0:57:56I'm feeling like I can do this, I can really do this.
0:57:59 > 0:58:05Tomorrow, the five remaining chefs are back to be tested.
0:58:09 > 0:58:14Bits of that fish are see-through and I would send it back.
0:58:14 > 0:58:19Before Michel Roux Junior sets them a classic recipe.
0:58:19 > 0:58:23This is a really difficult one. They have got their work cut out.
0:58:25 > 0:58:28Now is the time for you to deliver.
0:58:32 > 0:58:34I don't really need to tell you this,
0:58:34 > 0:58:37it's nowhere near the level that we're looking for.
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