0:00:05 > 0:00:09Only an elite group of chefs holds two Michelin stars.
0:00:10 > 0:00:12Michel Roux Jr is one of them.
0:00:12 > 0:00:14One lamb, two fish, go.
0:00:14 > 0:00:15ALL: Oui!
0:00:15 > 0:00:19Now, he, Gregg Wallace and Monica Galetti are on the hunt
0:00:19 > 0:00:22for Britain's next culinary superstar.
0:00:23 > 0:00:27A professional with the talent to cut it in the world's top kitchens.
0:00:38 > 0:00:40After four weeks of heats,
0:00:40 > 0:00:44these eight chefs have made it through to the semi-finals.
0:00:48 > 0:00:51Who's perfect? I don't know anybody who is,
0:00:51 > 0:00:53but today hopefully I'll be able to achieve it.
0:00:53 > 0:00:56Head down, give it everything. I can go all the way.
0:00:56 > 0:01:01If I could knock out a few more guys and get to the final,
0:01:01 > 0:01:02I'd love that.
0:01:29 > 0:01:35You are our eight semi-finalists. Time for you to prove your class.
0:01:38 > 0:01:42Show me how far you have improved.
0:01:42 > 0:01:45Sublime food. One plate.
0:01:45 > 0:01:47Don't get it wrong.
0:01:49 > 0:01:52Two of you will be going.
0:01:52 > 0:01:55One hour 45 minutes. Off you go!
0:02:15 > 0:02:19Everything you cook has to be bang on. You can't cook anything wrong.
0:02:19 > 0:02:22He sees everything, doesn't he?
0:02:27 > 0:02:28Oli, I've got to confess,
0:02:28 > 0:02:30the ingredients on your bench are making me smile.
0:02:30 > 0:02:33- Good. Good start. - What are you making?
0:02:33 > 0:02:37I'm doing rabbit - wrapped kidneys, saddle stuffed with livers.
0:02:37 > 0:02:39Summer veg and summer truffle gnocchi.
0:02:39 > 0:02:42Throughout your career, how do days like this compare?
0:02:42 > 0:02:44Much harder than a day in the kitchen.
0:02:44 > 0:02:46I never thought I'd say that, but yeah!
0:02:46 > 0:02:49- You've got a smile on your face now. - Yes, I'm excited.
0:02:49 > 0:02:51I feel like I'm going to get it right today.
0:02:54 > 0:02:55Oli is stuffing his saddle,
0:02:55 > 0:02:59he's giving us the lovely little racks and he's using the kidneys.
0:02:59 > 0:03:03This boy knows how to cook and he's showing it off for us here today.
0:03:03 > 0:03:06I just hope there's a good sauce to go with it.
0:03:06 > 0:03:1115 minutes gone. An hour and a half left. I love it.
0:03:17 > 0:03:19You've really got to put yourself out there
0:03:19 > 0:03:21and get out of your comfort zone.
0:03:21 > 0:03:24Semi-finals, so you've got to do something no-one else is going to do.
0:03:28 > 0:03:30What have we got from you, Aaron?
0:03:30 > 0:03:33Rosemary-smoked squab pigeon with apricots, almonds.
0:03:33 > 0:03:35I'm showcasing the whole bird
0:03:35 > 0:03:37and today I've got to make sure everything is spot on.
0:03:37 > 0:03:40- You're the youngest chef in here. - I know that.
0:03:40 > 0:03:41It could be quite daunting,
0:03:41 > 0:03:44but I'm young and fresh and I've got new ideas.
0:03:44 > 0:03:46I'm probably quicker on my toes than these guys anyway.
0:03:50 > 0:03:52Pigeon is a wonderful, dark meat.
0:03:52 > 0:03:55A little bit gamey, but, if it's over smoked, it can be very bitter
0:03:55 > 0:03:56and acrid.
0:04:11 > 0:04:15The key thing for me is I've taken on board everything they've told me,
0:04:15 > 0:04:17and hopefully I can put it on the plate today and show them
0:04:17 > 0:04:18I have been listening.
0:04:25 > 0:04:28Golden beetroot, red beetroot. What are you going to make?
0:04:28 > 0:04:32Roast rack of venison with a gin and tonic jelly, caramelised
0:04:32 > 0:04:35pineapple, marinated beetroots and a citrus puy lentil jus.
0:04:35 > 0:04:37If you guys give me the same feedback
0:04:37 > 0:04:41I'm used to getting from my own customers then I'm happy.
0:04:43 > 0:04:45He's throwing everything at it.
0:04:45 > 0:04:48I fear that the venison is going to be taking second place
0:04:48 > 0:04:50- when it should be...- A star!
0:04:50 > 0:04:52..a star.
0:04:53 > 0:04:56You've had 30 minutes.
0:05:08 > 0:05:10James, explain to me what you're doing.
0:05:10 > 0:05:12I'm doing crab, brown bread and butter.
0:05:12 > 0:05:16If you want to tell me what you're really doing, it would be great.
0:05:16 > 0:05:18I'm doing a crab salad, devilled brown meat, salad of white.
0:05:18 > 0:05:21I'm not using lemon, I'm using sorrel stalks
0:05:21 > 0:05:22to give the citrus flavour.
0:05:22 > 0:05:24I'm doing some soda farls and making some butter.
0:05:24 > 0:05:27- You're making your own bread and butter?- I am, yes.
0:05:27 > 0:05:29You are different to the others, James, aren't you?
0:05:29 > 0:05:33You've got to be different to win it. Different, odd, eccentric.
0:05:33 > 0:05:35There's many ways to describe me.
0:05:43 > 0:05:46Chefs, we're halfway. Halfway point.
0:06:07 > 0:06:11The level now, it's way above what we've produced so far.
0:06:11 > 0:06:14This is where it gets really serious.
0:06:18 > 0:06:21Keri, tell me your dish today, please.
0:06:21 > 0:06:24A roasted piece of pollock with a fresh garden pea
0:06:24 > 0:06:30and buttermilk veloute, broad bean puree and prosciutto mash.
0:06:30 > 0:06:34How are you going to please the chefs?
0:06:34 > 0:06:38It's going to taste amazing and just look beautiful, clean,
0:06:38 > 0:06:40well presented on the plate.
0:06:53 > 0:06:57You have got just 35 minutes left.
0:07:17 > 0:07:20I've got to keep my head focused and just go in and do what I do.
0:07:20 > 0:07:23At the end of the day, it's what I do for a living.
0:07:27 > 0:07:29What are you cooking, Ross?
0:07:29 > 0:07:31I'm going to do a lamb rack, shoulder of lamb
0:07:31 > 0:07:32and Provencal flavours.
0:07:34 > 0:07:36That's my sort of food.
0:07:36 > 0:07:38I've got a nice bit of braised shoulder in there to please you,
0:07:38 > 0:07:41a nice and sticky jus. Got a little bit of sweetbreads,
0:07:41 > 0:07:43classical flavours to please Michel,
0:07:43 > 0:07:48and a little bit of a modernist twist to try to please Monica a little bit.
0:07:48 > 0:07:51- You look pumped up, is that right? - Yes, today, I feel I found my groove.
0:07:51 > 0:07:54I'm really confident and up for this.
0:07:59 > 0:08:02I like the fact he's chosen lamb, because it works
0:08:02 > 0:08:05so perfectly well with Provencal flavours - garlic, basil,
0:08:05 > 0:08:07maybe a few anchovies in there.
0:08:07 > 0:08:09Anything less and I'll be upset.
0:08:09 > 0:08:14Final 20 minutes. No timing issues in the semi-finals.
0:08:26 > 0:08:30You see the competition in the room and your mind plays games with you,
0:08:30 > 0:08:33but once you're in that kitchen, you just block it out.
0:08:33 > 0:08:35They don't exist.
0:08:38 > 0:08:40Karl, what is your dish?
0:08:40 > 0:08:44Marinated sea trout with creamed oysters and an oyster foam.
0:08:44 > 0:08:47There's a layered, smoked sea trout terrine
0:08:47 > 0:08:50and these very potent flavours with the Tabasco and lemon.
0:08:50 > 0:08:54Tabasco and lemon balls with oyster three ways served with a sea trout?
0:08:54 > 0:08:58You are part chef, part chemist shop! What is going on?
0:08:58 > 0:09:01I want to impress you, that's it. Simple as that.
0:09:02 > 0:09:04Karl's a very clever chef.
0:09:04 > 0:09:09He's made little droplets of Tabasco, shallot vinegar and lemon.
0:09:09 > 0:09:12Traditional accompaniments for the oyster.
0:09:13 > 0:09:16He's being different and he's standing out.
0:09:16 > 0:09:18Let's hope for the right reasons.
0:09:29 > 0:09:32I've put my heart and soul into this.
0:09:34 > 0:09:37I've just got married, I've even been doing menus on my honeymoon.
0:09:37 > 0:09:39My head is a bit skew-whiff at the moment.
0:09:39 > 0:09:43It's like being back on a bike again. Get on it and go for it.
0:09:47 > 0:09:49What tricks are you going to pull out today to impress the judges?
0:09:49 > 0:09:52Basically, it's a take on my mum's pork
0:09:52 > 0:09:54and apple sauce on a Sunday, really.
0:09:54 > 0:09:56It's got shards of crackling,
0:09:56 > 0:09:58green beans wrapped in Parma ham, some little
0:09:58 > 0:10:02roasted belly pork, pickled cherries and it's got a little Scotch egg.
0:10:02 > 0:10:06It's a little bit more than your mum's roast dinner, chef, isn't it?
0:10:09 > 0:10:10Knowing Anton,
0:10:10 > 0:10:13there's going to be at least 25 different elements on the plate.
0:10:13 > 0:10:16What's wrong with just roast pork?
0:10:16 > 0:10:17- With apples.- And scratchings!
0:10:19 > 0:10:21This is your last ten minutes.
0:10:31 > 0:10:32Guys, you've got just three minutes.
0:10:42 > 0:10:4390 seconds.
0:10:53 > 0:10:55That's it. Time is up.
0:11:07 > 0:11:09First up is 21-year-old Aaron.
0:11:18 > 0:11:22He has made rosemary-smoked squab pigeon with a pigeon liver
0:11:22 > 0:11:27parfait, a braised pigeon cabbage parcel, apricot puree,
0:11:27 > 0:11:32almonds, pan-fried girolles and a rosemary and port jus.
0:11:35 > 0:11:39I love the theatre of it, Aaron, with that cloche full of smoke
0:11:39 > 0:11:42and then the reveal, and then we see what's on the plate.
0:11:42 > 0:11:44And I like what I see.
0:11:53 > 0:11:55I think you've got the balance of flavours right.
0:11:55 > 0:11:59Everything on this plate has had a lot of thought behind it.
0:11:59 > 0:12:01I think you've achieved a great plate.
0:12:03 > 0:12:05I think the sweetness
0:12:05 > 0:12:08and slight sharpness of the apricots against the pigeon is lovely.
0:12:08 > 0:12:10But I wish there were more things on my plate.
0:12:12 > 0:12:18You judged the smoking of this dish bang on. You get the liver, heart.
0:12:18 > 0:12:22For me, it's a very accomplished dish. Truly delicious.
0:12:26 > 0:12:28I split the judges again.
0:12:28 > 0:12:32I had the chefs on my side and Gregg always wanting that bit more.
0:12:32 > 0:12:35But overall, I'm really happy with that.
0:12:49 > 0:12:52Alec has cooked roast rack of venison,
0:12:52 > 0:12:56a gin and tonic jelly, spinach, marinated beets,
0:12:56 > 0:13:01caramelised pineapple and a port, lentil and orange jus.
0:13:03 > 0:13:07A lot going on on that plate. A lot of skills, a lot of work.
0:13:17 > 0:13:21Vegetables, beautifully cooked. Pineapple fruitiness, I like.
0:13:21 > 0:13:22Excellent cooking of your venison.
0:13:22 > 0:13:26What I absolutely love is the thin gin
0:13:26 > 0:13:29and tonic jelly on top of those sweet, earthy beetroots.
0:13:29 > 0:13:32It's got real, real bitterness to it.
0:13:32 > 0:13:35I can understand venison with pineapple. Perfect, not a problem.
0:13:35 > 0:13:40But, personally, I think that gin and tonic jelly spoils this dish.
0:13:40 > 0:13:47The sauce looks beautiful but is far too sweet.
0:13:51 > 0:13:55So many ingredients, they're going to kill the dish.
0:13:55 > 0:13:57You need to know when to stop.
0:13:59 > 0:14:01Maybe a couple of the flavours didn't go together
0:14:01 > 0:14:03because they were too powerful.
0:14:03 > 0:14:07But maybe they'll think about it a bit more and find the positives.
0:14:13 > 0:14:16Contract caterer Keri has cooked roasted pollock,
0:14:16 > 0:14:21prosciutto mash, a crispy prosciutto filo cracker, asparagus,
0:14:21 > 0:14:27summer beans, a broad bean puree and a minted pea veloute.
0:14:29 > 0:14:31Keri, I like what I'm seeing.
0:14:31 > 0:14:34The pollock, nice and golden, perfectly cut,
0:14:34 > 0:14:36and this little garnish here, very elegant.
0:14:49 > 0:14:52Beautifully cooked pollock. It's flaking away, just as it should.
0:14:52 > 0:14:56I really like that crispy prosciutto or ham that you've done on the top.
0:14:56 > 0:14:59It's salty and it's a good addition to this dish.
0:14:59 > 0:15:01However, you've got a broad bean puree here
0:15:01 > 0:15:05and a veloute of pea flavoured with mint.
0:15:05 > 0:15:06The mint is overpowering
0:15:06 > 0:15:09and taking over the delicate flavour of the pollock.
0:15:11 > 0:15:15I believe everything on there is cooked really, really well.
0:15:15 > 0:15:18When you get a piece of ham with that fish, wa-hey!
0:15:18 > 0:15:20The whole world and the whole plate comes alive.
0:15:22 > 0:15:27I'm happy with what I put up. I'm not confident, but just happy.
0:15:33 > 0:15:3822-year-old Oli has made a spinach and liver stuffed saddle of rabbit,
0:15:38 > 0:15:43pan-fried rabbit rack and kidneys, served with truffle gnocchi,
0:15:43 > 0:15:47black truffle puree, pea puree and a rabbit sauce.
0:15:49 > 0:15:51That's a very nice presentation.
0:15:53 > 0:15:55That's not business class, that's first-class.
0:16:06 > 0:16:09The truffle you have there is just the right amount,
0:16:09 > 0:16:10it's not overpowering.
0:16:10 > 0:16:14The vegetables are cooked properly and it's perfectly seasoned.
0:16:14 > 0:16:19And that sauce tastes almost like a liquorice stick. It's really lovely.
0:16:19 > 0:16:22Job well done, son.
0:16:22 > 0:16:26Almost, but not quite, for me. Your ballotine is slightly underdone.
0:16:26 > 0:16:29That liver is borderline.
0:16:32 > 0:16:34So near to perfection.
0:16:38 > 0:16:39That's the whole point, isn't it?
0:16:39 > 0:16:43To have criticism from someone that good, with that high standards?
0:16:43 > 0:16:44Otherwise everyone would get through.
0:16:54 > 0:16:57Ross has made spring lamb with flavours of Provence.
0:16:57 > 0:17:01Lamb rack, sweetbreads, braised shoulder
0:17:01 > 0:17:05in a crispy potato case served with a red pepper foam,
0:17:05 > 0:17:12courgette puree, roasted aubergine and confit cherry tomatoes.
0:17:13 > 0:17:15Some great butchery skills.
0:17:15 > 0:17:18The bones are beautiful and clean, I like to see that.
0:17:31 > 0:17:33You had me at the first bite.
0:17:33 > 0:17:37It is sweet lamb with mint, a deep meaty sauce that tastes
0:17:37 > 0:17:41like a good old-fashioned gravy, and you've got the shoulder in there
0:17:41 > 0:17:45which is soft, fatty, well seasoned, wrapped up in crispy potato.
0:17:48 > 0:17:52Very well cooked lamb, nice and pink and juicy, just as it should be.
0:17:52 > 0:17:54Your little vegetables and the tomatoes
0:17:54 > 0:17:56and everything else on that plate are very good.
0:17:56 > 0:17:59But you billed it as Provence, and for me this is not Provence.
0:17:59 > 0:18:04Provence would've needed a lot more garlic and rosemary and basil
0:18:04 > 0:18:06and the list could go on.
0:18:08 > 0:18:11It is really hard to try and please all of them.
0:18:11 > 0:18:14Which in the end is what you've got to do.
0:18:22 > 0:18:27Private chef and forager James has made a crab salad seasoned
0:18:27 > 0:18:32with sorrel juice and scattered with wild flowers and herbs,
0:18:32 > 0:18:38served with crab claw goujon, tartar sauce and brown farls and butter.
0:18:42 > 0:18:46I'm really excited. It looks fantastic.
0:18:56 > 0:19:00The star of the show, the real star, is that crab salad.
0:19:00 > 0:19:02The seasoning is bang on.
0:19:02 > 0:19:08And all those lovely little foraged leaves are adding more acidity,
0:19:08 > 0:19:11bitterness, floral notes.
0:19:11 > 0:19:15Probably one of the best crab salads I've tasted. It really is.
0:19:19 > 0:19:21We make a lot of crab salads in the restaurant.
0:19:21 > 0:19:23I'd happily have that there any day.
0:19:26 > 0:19:28To have those compliments is... You know,
0:19:28 > 0:19:30it doesn't get better than that, really.
0:19:30 > 0:19:34I'm buzzing at the moment. The adrenaline is coursing.
0:19:43 > 0:19:47Karl has made creamed oysters wrapped in marinated sea trout,
0:19:47 > 0:19:53a smoked trout millefeuille, an oyster foam, saffron aioli
0:19:53 > 0:19:56and chilli, lemon and shallot vinegar balls.
0:19:59 > 0:20:01What were you thinking, Karl?
0:20:02 > 0:20:05I honestly can't recall when I've seen a plate like this.
0:20:07 > 0:20:09I mean, it looks like...
0:20:11 > 0:20:12..a picture postcard.
0:20:20 > 0:20:24Karl, there are things on this plate that I really, really love.
0:20:25 > 0:20:28And others that I don't.
0:20:29 > 0:20:32I really like the smoked trout mousse.
0:20:32 > 0:20:34Good texture, good flavour
0:20:34 > 0:20:37and those little balls that you made - clever.
0:20:37 > 0:20:41But your marinated sea trout could've done probably with about
0:20:41 > 0:20:44another half an hour just to firm up the flesh and give it more taste.
0:20:46 > 0:20:49The froth, the oyster froth, is not bringing anything to this dish.
0:20:49 > 0:20:52For me, it's not working.
0:20:55 > 0:21:00I feel really disappointed that my work has been misunderstood.
0:21:01 > 0:21:02I don't know.
0:21:02 > 0:21:05Everything I deliver I believe in, so I took that choice
0:21:05 > 0:21:09and you have to pay the consequences.
0:21:13 > 0:21:14Last up is Anton.
0:21:18 > 0:21:23He has cooked roast pork fillet rolled in splinters of crackling.
0:21:23 > 0:21:29With apple puree, a black pudding scotch egg, pickled cherries,
0:21:29 > 0:21:33green beans wrapped in Parma ham, and a pork jus.
0:21:36 > 0:21:38I love the look of this plate.
0:21:38 > 0:21:42I love that you've made your egg look like an apple. It looks fun.
0:21:50 > 0:21:52I especially like that black pudding scotch egg,
0:21:52 > 0:21:57I really like that irony yolk, with that peppery black pudding around it.
0:21:57 > 0:22:02But I was scraping around for a bit more sauce for the pork.
0:22:02 > 0:22:05Really nice fillet of pork, well seasoned.
0:22:05 > 0:22:06I like the fact that you basted it as well.
0:22:06 > 0:22:09It adds another flavour and texture. Delicious.
0:22:09 > 0:22:13The cherries, soused in a bit of vinegar and mustard seeds,
0:22:13 > 0:22:16and your apple - all flavour combinations that work.
0:22:22 > 0:22:25I'm happy. You make little mistakes in life, but you learn from them.
0:22:25 > 0:22:27That's the main thing.
0:22:30 > 0:22:33Thank you, chefs. That was good cooking.
0:22:35 > 0:22:39It's going to be down to the smallest of mistakes, I can feel it.
0:22:39 > 0:22:41Off you go.
0:22:55 > 0:23:00Well, guys, I'd hate to be in your shoes. It's going to be a tough one.
0:23:07 > 0:23:11The standard today was incredibly high and, for me,
0:23:11 > 0:23:14it's making this judging nigh on impossible.
0:23:14 > 0:23:16Yes, it's never going to be easy, Gregg,
0:23:16 > 0:23:19but on days like today, it's even tougher.
0:23:19 > 0:23:23Aaron - he's a chef's chef. I quite liked the smoke.
0:23:23 > 0:23:25I really didn't like the presentation.
0:23:25 > 0:23:27He had half the plate empty.
0:23:27 > 0:23:29Oh, no! It was good.
0:23:29 > 0:23:32You had this beautiful plate of pigeon, smoked to perfection,
0:23:32 > 0:23:35and delicious with the apricots.
0:23:35 > 0:23:40- I loved James's crab dish. Loved it, loved it.- It was sublime.
0:23:40 > 0:23:44Above all, it showed a great palate,
0:23:44 > 0:23:49because the judgement of seasoning on that crab salad was just perfect.
0:23:50 > 0:23:53Let's talk about Oli. Me and Monica absolutely loved his dish.
0:23:53 > 0:23:55Just delicious, delicious food.
0:23:55 > 0:23:58You found mistakes in it, almost broke his heart.
0:23:58 > 0:24:02His ballotine of rabbit was ever so slightly undercooked.
0:24:02 > 0:24:07But Oli's sauce was absolutely superb. It was rabbit essence.
0:24:07 > 0:24:09That far away from perfection.
0:24:09 > 0:24:12I really liked Keri's plate of food.
0:24:12 > 0:24:15The pollock had a lovely golden crust to it and it was tender
0:24:15 > 0:24:17and soft. Beautifully cooked.
0:24:17 > 0:24:20But the veloute for me was too strong in mint
0:24:20 > 0:24:23and just really didn't enhance the fish properly.
0:24:23 > 0:24:25However, that potato,
0:24:25 > 0:24:30ham and vegetable ensemble was absolutely gorgeous.
0:24:30 > 0:24:35Anton did lots of work. The black pudding scotch egg was a triumph.
0:24:35 > 0:24:40- However, I found the dish a little dry.- Good cooking, though.
0:24:40 > 0:24:43I really enjoyed those little cherries that he'd
0:24:43 > 0:24:45steeped in vinegar and mustard seed.
0:24:45 > 0:24:48That added a real kick to the dish.
0:24:48 > 0:24:51I think if you really give your all,
0:24:51 > 0:24:54it's nice to think you might get through to the final.
0:24:54 > 0:24:58If there's anyone who's going to divide a crowd, that is Alec.
0:24:58 > 0:25:01Lovely venison and I loved his jelly.
0:25:01 > 0:25:04I loved his gin and tonic jelly on that beetroot.
0:25:04 > 0:25:06You've got a look on your face like you've just sat in a cold
0:25:06 > 0:25:09- bowl of custard.- I'd rather eat a cold bowl of custard!
0:25:09 > 0:25:12But, saying that, pineapple and the venison worked.
0:25:12 > 0:25:15For me, that's where he should have left it.
0:25:15 > 0:25:17I was happy the way I cooked today,
0:25:17 > 0:25:20but it's what they think that matters.
0:25:20 > 0:25:26Ross - lamb, sweetbreads, good jus, the flavours of mint.
0:25:26 > 0:25:28He had me on the first forkful.
0:25:28 > 0:25:32He can cook, but the taste of Provence was not there.
0:25:32 > 0:25:36I genuinely don't know if I've done enough to stay. I genuinely don't.
0:25:36 > 0:25:40I don't know what Karl was trying to prove with his presentation.
0:25:40 > 0:25:41It was bizarre, to say the least.
0:25:41 > 0:25:45It was all good, honest flavours of the sea.
0:25:45 > 0:25:48But he's trying to show everything he's got.
0:25:48 > 0:25:51I think he may be losing track of the dish he's trying to create.
0:25:51 > 0:25:53It was wrong on so many levels.
0:25:53 > 0:25:55I should have stuck with what I know best
0:25:55 > 0:25:57as opposed to reinventing the wheel.
0:25:57 > 0:25:59So...yeah.
0:26:02 > 0:26:04I know the people that I really like,
0:26:04 > 0:26:07but I haven't got two that I want to dismiss.
0:26:26 > 0:26:31Great effort. Best eight-course dinner I've ever had.
0:26:35 > 0:26:40We asked for three stars and we got eight stars.
0:26:43 > 0:26:49It's painful that two of you have to go. It really is.
0:26:51 > 0:26:54The first chef to leave us...
0:26:59 > 0:27:00..is Karl.
0:27:06 > 0:27:09The second chef leaving us is...
0:27:18 > 0:27:20- ..Alec.- Thank you.
0:27:24 > 0:27:28It's been really challenging. It's been great, really good.
0:27:30 > 0:27:32My food was on a different planet today.
0:27:32 > 0:27:35It was completely different, and it didn't work.
0:27:36 > 0:27:38Have to accept that.
0:27:46 > 0:27:51Got married, been on a honeymoon. It's rounded off an amazing week.
0:27:52 > 0:27:56Amazing. The last six. Yeah, happy days, happy days.
0:27:58 > 0:27:59I'm over the moon, over the moon.
0:27:59 > 0:28:02Still a bit shell-shocked at the moment. It's going to get hard.
0:28:02 > 0:28:04Very hard.
0:28:06 > 0:28:11Over the next three nights, the semi-finalists will go head-to-head
0:28:11 > 0:28:15in some of the UK's most acclaimed Michelin-starred restaurants.
0:28:18 > 0:28:20Let's make sure this is super special.
0:28:20 > 0:28:24- We can't afford to mess it up. - Take it back, it's overcooked.
0:28:24 > 0:28:26I can't send it out like that.
0:28:26 > 0:28:31- Just need to concentrate and get the cooking right.- Do it again, yes?
0:28:31 > 0:28:32This is killing me.
0:28:33 > 0:28:37Only the best will make it to the final.
0:29:04 > 0:29:07Subtitles by Red Bee Media Ltd