0:00:05 > 0:00:10Only an elite group of chefs holds two Michelin stars.
0:00:10 > 0:00:12Michel Roux Jr is one of them.
0:00:12 > 0:00:15One lamb, two fish gone. ALL: Oui!
0:00:15 > 0:00:19Now he, Gregg Wallace and Monica Galetti
0:00:19 > 0:00:22are on the hunt for Britain's next culinary superstar.
0:00:22 > 0:00:25A professional, with the talent to cut it
0:00:25 > 0:00:28in the world's top kitchens.
0:00:29 > 0:00:31Perfect!
0:00:39 > 0:00:41It's the semi-finals.
0:00:42 > 0:00:45Over the last four weeks,
0:00:45 > 0:00:47these six chefs
0:00:47 > 0:00:50have proved themselves to be amongst the best in the country.
0:00:55 > 0:00:59Now they're being split into pairs.
0:00:59 > 0:01:01Each pair will go head-to-head
0:01:01 > 0:01:06in some of the UK's most acclaimed Michelin-star restaurants.
0:01:08 > 0:01:12This experience will tell us a lot about our semi-finalists.
0:01:13 > 0:01:15If they've got it or not.
0:01:21 > 0:01:22First up
0:01:22 > 0:01:25are 21-year-old, Aaron,
0:01:25 > 0:01:28and 22-year-old, Oli.
0:01:31 > 0:01:32Today matters a lot now.
0:01:32 > 0:01:35As you get further, you start to think, "Come on!"
0:01:35 > 0:01:37HE LAUGHS
0:01:37 > 0:01:39Like you want to get through now, d'you know what I mean?
0:01:39 > 0:01:41Especially now it's one-on-one.
0:01:41 > 0:01:45I sort of think, "I've got to beat that guy!"
0:01:45 > 0:01:47I don't think I've peaked yet.
0:01:47 > 0:01:50You're always learning, so there's always something else
0:01:50 > 0:01:53you can bring to the table. I still have a few tricks up my sleeve.
0:01:53 > 0:01:56You know, best man win.
0:01:58 > 0:02:01Only one of them
0:02:01 > 0:02:03will become a finalist.
0:02:13 > 0:02:15It's early morning.
0:02:15 > 0:02:17Aaron and Oli
0:02:17 > 0:02:19are in the heart of London's Knightsbridge.
0:02:21 > 0:02:23Heading to the much-revered
0:02:23 > 0:02:26Marcus Wareing At The Berkeley Hotel.
0:02:30 > 0:02:33One tomato, one salmon, followed by a middle course of two Saint-Jacques...
0:02:33 > 0:02:36Chef-patron Marcus Wareing
0:02:36 > 0:02:39began his professional career in the kitchens of the Savoy,
0:02:39 > 0:02:42aged 18.
0:02:42 > 0:02:44He went on to hone his skills
0:02:44 > 0:02:46alongside such luminaries
0:02:46 > 0:02:49as Pierre Koffmann and the Roux dynasty.
0:02:52 > 0:02:55Marcus is a supreme talent.
0:02:55 > 0:02:58He is driven, he is focussed.
0:03:00 > 0:03:04Let's put it this way. If I take this jacket off today,
0:03:04 > 0:03:05and I never wore it ever again...
0:03:07 > 0:03:09..as far as I'm concerned, I'm nothing.
0:03:09 > 0:03:12I'm a nobody.
0:03:12 > 0:03:15Being a chef is everything to me.
0:03:15 > 0:03:18I sacrificed my friends...
0:03:18 > 0:03:20my family.
0:03:21 > 0:03:23I sacrificed my youth.
0:03:23 > 0:03:26If you're going to make such a large sacrifice in life,
0:03:26 > 0:03:28make sure you get something at the end of it.
0:03:30 > 0:03:35Marcus was awarded his second Michelin star in 2007.
0:03:35 > 0:03:36An accolade
0:03:36 > 0:03:40held by only seven other London restaurants.
0:03:40 > 0:03:46Marcus' style is a modern interpretation of classics.
0:03:46 > 0:03:48It is elegant,
0:03:48 > 0:03:49it is beautiful to the eye,
0:03:49 > 0:03:51and it packs a real punchy flavour.
0:03:51 > 0:03:55Wow! That guy is a perfectionist!
0:03:58 > 0:04:01I run my kitchen with a sense of discipline, firmness,
0:04:01 > 0:04:03but fairness.
0:04:03 > 0:04:06But there is a line that you don't cross.
0:04:08 > 0:04:11Because you're so passionate, so turned on by what you're doing,
0:04:11 > 0:04:14you've worked so hard to get here, you don't want anyone around you
0:04:14 > 0:04:17to abuse your creation or what you've provided.
0:04:17 > 0:04:21There's only one direction for a cook that cuts corners
0:04:21 > 0:04:22and that's the back door.
0:04:26 > 0:04:30In a chef, I'm looking for someone who enters a kitchen
0:04:30 > 0:04:32with a sense of understanding,
0:04:32 > 0:04:34and someone who will meet me halfway,
0:04:34 > 0:04:37who wants to take on board what I've got to offer.
0:04:39 > 0:04:43It's another level. It's miles different to what I do at work.
0:04:44 > 0:04:47I hope I don't have a bad day in the office, put it that way!
0:04:49 > 0:04:55Two Michelin stars, there's two Michelin for a reason.
0:04:55 > 0:04:57Obviously there's a lot expected from me
0:04:57 > 0:04:59so I've got to reach that and just smash it out!
0:05:03 > 0:05:06I've got no time for fools, I've got no time for idiots,
0:05:06 > 0:05:08I've got no time for dreamers.
0:05:09 > 0:05:11Life's too short.
0:05:11 > 0:05:15Morning, guys. How are you? Nice to meet you.
0:05:15 > 0:05:19- Welcome. Nervous? - A little bit.
0:05:19 > 0:05:22Never has a chef come straight into my kitchen
0:05:22 > 0:05:25and cooked straight on the stove, it's never happened.
0:05:25 > 0:05:28I never thought it ever would but today's a big day.
0:05:28 > 0:05:31I've got a full restaurant today. Absolutely ram-packed full.
0:05:31 > 0:05:33One of you will be cooking a meat dish,
0:05:33 > 0:05:35one of you will cook a fish dish.
0:05:35 > 0:05:39Memorise them, because at midday, you're on your own. OK?
0:05:39 > 0:05:42Follow me.
0:05:46 > 0:05:51During service, Oli will be responsible for the suckling lamb.
0:05:51 > 0:05:57Served with crispy lamb belly, girolle mushrooms, hispi cabbage,
0:05:57 > 0:06:01radicchio salad and a lamb, ginger and chilli consomme.
0:06:03 > 0:06:07This is the lamb which has been sous vide'd with a little bit of lamb stock
0:06:07 > 0:06:11and then cooked to 62 degrees so it is very, very, very delicate.
0:06:15 > 0:06:18The stock.
0:06:18 > 0:06:21The heat is already there, we're just looking for a nice glaze.
0:06:21 > 0:06:23We spent so much time slow cooking the lamb.
0:06:23 > 0:06:26If the chef takes that and boils it on the side of the stove,
0:06:26 > 0:06:30all the preparation that was done has just been eradicated
0:06:30 > 0:06:33and you've just ruined all that fantastic mise-en-place.
0:06:33 > 0:06:35The other thing we have here is the lamb belly
0:06:35 > 0:06:37and that beautifully sits under there.
0:06:37 > 0:06:41Hispi cabbage here which is just in a little stock.
0:06:41 > 0:06:46Sometimes chefs have this ability to put things on the stove
0:06:46 > 0:06:49and cook and cook and cook them until they are knackered.
0:06:49 > 0:06:52This is a very light touch I'm looking for,
0:06:52 > 0:06:54almost a warming through of the garnishes,
0:06:54 > 0:06:56rather than actually an intense heat.
0:06:56 > 0:06:59Also tasting your stock, making sure you're seasoning it.
0:06:59 > 0:07:03It's important you get that absolutely right.
0:07:03 > 0:07:07Your lamb leg there. A very light colour there, very delicate.
0:07:07 > 0:07:09It has not gone grey around the outside,
0:07:09 > 0:07:13it has kept pink from the edge all the way through to the centre.
0:07:13 > 0:07:15Now we're going to plate the dish up.
0:07:21 > 0:07:22That's the loin.
0:07:22 > 0:07:25I think it's placing the dish together
0:07:25 > 0:07:28with a sense of a really beautiful appearance.
0:07:28 > 0:07:32I want the dish to be exactly the way I demonstrated it to them.
0:07:32 > 0:07:36It's got to look alive, the dish has to have beautiful colour,
0:07:36 > 0:07:39a lovely aroma about it, just attention to detail.
0:07:40 > 0:07:42The waiter then takes the consomme.
0:07:43 > 0:07:47That dish doesn't change, it looks like that every single time we do it.
0:07:47 > 0:07:50- OK, can you manage that? - I'll do my best, chef.
0:07:52 > 0:07:55Nervous about cooking the dish, obviously.
0:07:55 > 0:07:59I'm worried about getting everything bang on and getting it correct,
0:07:59 > 0:08:00keeping it clean.
0:08:00 > 0:08:03I just want to do everything right, to be honest.
0:08:05 > 0:08:09Aaron will be in charge of the fillet of sea bass.
0:08:09 > 0:08:12Resting on a bed of fennel heart and fennel puree,
0:08:12 > 0:08:17served with razor clams, pickled and dried fennel
0:08:17 > 0:08:19and accompanied by a matelote sauce
0:08:19 > 0:08:23made from smoked fish, brandy and red wine.
0:08:27 > 0:08:29Sea bass down, just gently hold it down.
0:08:29 > 0:08:34With fish cookery, you can't afford to sit and wait for 30 seconds or a minute,
0:08:34 > 0:08:38it's got to be exactly on the nose, he has to get his timing right.
0:08:38 > 0:08:41Razor clams? We'll cook these straight on the solid top.
0:08:41 > 0:08:43- I'm just going to scorch them.- OK.
0:08:46 > 0:08:50A little scorch, turn them over. Take them out. Don't overcook them.
0:08:50 > 0:08:54If you do, it just turns to rubber, it'll be like chewing on leather.
0:08:54 > 0:09:00Keep checking so you have your fennel puree warming up on the side.
0:09:00 > 0:09:03Then you've got your heart of fennel.
0:09:03 > 0:09:05Then you've got your fennel salad.
0:09:05 > 0:09:07They just go into this little sweet and sour stock,
0:09:07 > 0:09:10it's like a pickling stock as well.
0:09:10 > 0:09:11Get the razor clams.
0:09:16 > 0:09:18A small splash of lemon.
0:09:18 > 0:09:21A little bit of olive oil. It's a beautiful little garnish.
0:09:21 > 0:09:22Yeah, OK.
0:09:22 > 0:09:24Add a knob of butter into there.
0:09:26 > 0:09:28Take out your fennel.
0:09:29 > 0:09:30Fish, just bring it to the side.
0:09:30 > 0:09:33I want the fish coming to the hot plate three-quarters,
0:09:33 > 0:09:36almost cooked, but I don't want it completely cooked
0:09:36 > 0:09:38because when it comes to the customer, it can be over-cooked.
0:09:44 > 0:09:48What I'm looking for with the chef is not just putting the four elements
0:09:48 > 0:09:50on the plate and that's job done.
0:09:50 > 0:09:52It has to look like it's been beautifully dressed,
0:09:52 > 0:09:55it has to look like it's got a love and care about it
0:09:55 > 0:09:57and a freshness about the ingredients.
0:09:57 > 0:10:00Or it could look very average. If the chef doesn't get it right.
0:10:00 > 0:10:03That's your dish. Sauce on the side.
0:10:05 > 0:10:07- Manage that?- I think so, yeah.
0:10:07 > 0:10:09- Piece of cake.- Yeah.- Good man.
0:10:12 > 0:10:15I'm feeling quite confident. I've cooked sea bass before
0:10:15 > 0:10:18so hopefully I'll come out quite strong with that.
0:10:18 > 0:10:21Initially it's quite a simple dish but you know, under the pressure
0:10:21 > 0:10:23and things like that, anything can happen.
0:10:35 > 0:10:38It's almost midday, we'll be opening very, very shortly
0:10:38 > 0:10:39and it's really down to them.
0:10:39 > 0:10:42Are they going to cope? Only time will tell.
0:10:45 > 0:10:47I'm really nervous.
0:10:47 > 0:10:50Obviously working with Marcus is a little bit worrying.
0:10:50 > 0:10:54Can't imagine he's going to let anything go or make it easy for us,
0:10:54 > 0:10:55so have to be on it.
0:11:08 > 0:11:11My expectations for these two guys is that they hit the standard
0:11:11 > 0:11:12we hit, and nothing less will do.
0:11:12 > 0:11:14I'm not going to accept anything less.
0:11:14 > 0:11:16I don't care who they are, don't care where they're from.
0:11:16 > 0:11:18They're here to hit my standards in my kitchen.
0:11:18 > 0:11:21And that's non-compromise.
0:11:21 > 0:11:23Thank you very much.
0:11:23 > 0:11:24Main course, one bass, one lamb.
0:11:24 > 0:11:25Yeah.
0:11:29 > 0:11:32OK, it's your first dish, it's your first table.
0:11:32 > 0:11:35OK, you need to work together. I'll start you off at five minutes.
0:11:35 > 0:11:38You need to count yourselves down, one of you take the lead.
0:11:38 > 0:11:39- All right?- Yes, chef.
0:11:45 > 0:11:46We're now four minutes.
0:11:46 > 0:11:48- Oli.- Yes, chef.
0:11:48 > 0:11:50- Answer him.- Sorry, chef. Yes, chef.
0:12:01 > 0:12:04You've got to be quick with the cabbage. On and off.
0:12:04 > 0:12:06- Cooked, seasoned. Straight out.- OK.
0:12:08 > 0:12:10Three and a half.
0:12:19 > 0:12:21Skin's got to be crispier. Take the fish out.
0:12:21 > 0:12:24Tip the pan out. Oil. And then fish back in.
0:12:25 > 0:12:28- Coming up on the garnish?- Yeah.
0:12:28 > 0:12:30Give me an extra 30 seconds, please.
0:12:30 > 0:12:31Yep. No problem.
0:12:31 > 0:12:35You're slowing it down by 30 seconds, it needs to be just 30 seconds.
0:12:35 > 0:12:39Come on. Let's go. It's a five minute count, you've got to keep it at five. All right?
0:12:48 > 0:12:50You've got a little bit of rock salt on there.
0:12:50 > 0:12:53Aaron, you should come to the pass with everything on the tray.
0:12:53 > 0:12:56You're going back and forth, you need to keep it all together.
0:12:56 > 0:12:57Yes, chef.
0:13:01 > 0:13:04Aaron and Oli, I'm not seeing you guys doing much tasting.
0:13:04 > 0:13:06- Yes, chef. - That's what the spoons are for.
0:13:06 > 0:13:08- Yes, chef.- Start tasting your food. - Yeah.
0:13:08 > 0:13:11Right, guys. That's your first dish gone. You know what to do know, yeah?
0:13:11 > 0:13:13Yes, chef.
0:13:16 > 0:13:20Bit of a rough start but hopefully I can pull it back.
0:13:20 > 0:13:24I just want to get it all perfect to be honest. Get everything right.
0:13:34 > 0:13:36(I don't know!)
0:13:38 > 0:13:39Can I please have the lamb?
0:13:40 > 0:13:42- Two more lamb.- Yes, chef.
0:13:42 > 0:13:45I think there's another four on order, was it?
0:13:45 > 0:13:48Five on order. Five.
0:13:48 > 0:13:50OK, let's go. Five minutes, two lamb.
0:13:50 > 0:13:51Yes, chef.
0:14:00 > 0:14:02- Oli, just watch the heat in that pan, OK?- Yes, chef.
0:14:02 > 0:14:05I don't want the food going into red-hot pans, sizzling.
0:14:10 > 0:14:12Oli. I need you to get up here.
0:14:12 > 0:14:14Yes, chef.
0:14:14 > 0:14:16- Come on, Oli.- Yep.- Keep up.
0:14:16 > 0:14:17Yes, chef.
0:14:26 > 0:14:28Put some more on.
0:14:29 > 0:14:33There we are. Seasoning's fine, just slightly wilted too far.
0:14:34 > 0:14:37Take your tray, back to your section, get a clean tray.
0:14:37 > 0:14:39Do your garnishes over there on your section,
0:14:39 > 0:14:42- and then bring it here.- Yes, chef. - Go on. Hurry up.
0:14:44 > 0:14:47I just need the cabbage to be less cooked and look a bit fresher.
0:14:47 > 0:14:50All right, you bring it up clean or it doesn't come up at all.
0:14:50 > 0:14:51Yes, chef.
0:14:58 > 0:15:01- Get me some fresh herbs. They're dead. Hurry up.- Yes, chef!
0:15:09 > 0:15:10Service, please.
0:15:21 > 0:15:25- Main course - one pork and one bass.- Right.
0:15:25 > 0:15:28You've got to concentrate with all the garnishes,
0:15:28 > 0:15:31make sure everything comes up at once and taste, taste, taste.
0:15:31 > 0:15:33Yeah, you need to settle in quickly.
0:15:33 > 0:15:36- How long for this table? - Two minutes.
0:15:43 > 0:15:46Four minutes has just gone. Two bass and two lamb.
0:15:48 > 0:15:52It's not quite cooked enough, that, Aaron. Back in the pan.
0:15:57 > 0:16:01The clock's ticking, OK, so let's step it up.
0:16:10 > 0:16:14Please don't...don't... Aaron, don't just put the food on the plate
0:16:14 > 0:16:16because it's supposed be on the plate.
0:16:16 > 0:16:19Put the food on the plate with a sense of what you're supposed be doing -
0:16:19 > 0:16:22making perfectly cooked food into a beautifully cooked dish.
0:16:22 > 0:16:26- Yes, Chef.- I'm not into food just being put there because this is what I want you to do.
0:16:26 > 0:16:30- You just go through the motion. - Right.- Do you understand? - Yes, Chef.- Let's go.
0:16:33 > 0:16:35Like I showed you there...
0:16:35 > 0:16:39Then you put your sea bass onto the plate...like so.
0:16:40 > 0:16:44- Place them around. Place them around. - Yes, Chef.- Aaron?- Yes, Chef?
0:16:44 > 0:16:47You have to put the food on the plate with some passion. Every plate.
0:16:47 > 0:16:49- Yes, Chef.- Table two.
0:16:51 > 0:16:54I'll just learn from that and listen to what Marcus says
0:16:54 > 0:16:58and just concentrate and get everything spot on.
0:17:12 > 0:17:15- I'm not liking what I'm seeing there. Oli?- Yes, Chef?
0:17:15 > 0:17:18- Look at all the scum on the side of the pan.- Sorry. Yes, Chef.
0:17:18 > 0:17:21- Take it off, change the pan. - Yes, Chef. Sorry.
0:17:25 > 0:17:29- Keep it going, keep it fresh, keep the food alive. OK?- Yes, Chef.
0:17:29 > 0:17:32- Don't make the same mistake as what he's just made.- Yes, Chef.
0:17:38 > 0:17:43- What's wrong with that?- Not enough cabbage.- So why are you here?- Yeah.
0:17:43 > 0:17:46You just identified what was wrong with it, so what are you doing here?
0:17:46 > 0:17:50- Yes, Chef. 30 seconds, please, Chef.- Go.
0:17:57 > 0:17:59OK, coming, two lamb.
0:18:09 > 0:18:11Where's the radicchio?
0:18:12 > 0:18:15- Come on!- Yes, Chef.
0:18:21 > 0:18:24- I can't tell you every step of the way.- Yes, Chef.
0:18:26 > 0:18:29- You done?- Yes, Chef.
0:18:30 > 0:18:3210.
0:18:38 > 0:18:41Yeah, Oli's just been a little bit hit and miss.
0:18:41 > 0:18:44I think it's more panic, really, than anything else.
0:18:44 > 0:18:49Every single plate needs to have the same level of garnish, cooked to the same standard,
0:18:49 > 0:18:52and I think he's found that very difficult at the moment.
0:18:52 > 0:18:54- Two bass, two lamb.- Yes, Chef.
0:19:09 > 0:19:14Take it back. Do it again. It's overcooked. It's broken on the sides.
0:19:16 > 0:19:20- Stall that table. Stall that table, Oli. Start it again.- Yes, Chef.
0:19:22 > 0:19:27There are standards, and the food's not going to go if it's not good enough, so...
0:19:27 > 0:19:30I understand and agree with his comments,
0:19:30 > 0:19:33but I've just got to move on and go forward and do some nice food.
0:19:37 > 0:19:41You must be very careful what you do with the sea bass.
0:19:41 > 0:19:43I'm not going to do it a third time, Aaron.
0:19:43 > 0:19:47- If you do it a third time, right, you won't be cooking.- Right.
0:19:50 > 0:19:53- How long, Aaron?- Something like 30 seconds?- Yeah.
0:19:53 > 0:19:58- Aaron, let's go. Let's go. Start to dress, boys. Let's go. - Yeah, coming now, Chef.
0:20:02 > 0:20:06Remember what I said, Oli, about the importance of dressing it properly,
0:20:06 > 0:20:09- not just throwing ingredients onto the plate.- Yes, Chef.
0:20:12 > 0:20:16Let's go. You've got to go with it. Let's go.
0:20:16 > 0:20:18You're on the borderline, Aaron.
0:20:23 > 0:20:27Your co-ordination's all over the place at the moment.
0:20:27 > 0:20:30You're really ruining your own... my dish.
0:20:31 > 0:20:35Do you understand what I'm saying? One more chance. Do you understand?
0:20:35 > 0:20:38- Yes, Chef.- Because I can't send out like that.- Oui.
0:20:40 > 0:20:43I just need to concentrate and just get organised.
0:20:43 > 0:20:46Keep clean, organised, focused...
0:20:46 > 0:20:50and just get the cooking right.
0:20:56 > 0:20:59We're going to be going four bass, three lamb.
0:20:59 > 0:21:01We're not going to screw this one up, OK?
0:21:01 > 0:21:05- Please, guys, don't make me send back four bass, three lamb.- Yes, Chef.
0:21:05 > 0:21:08- Please, please. OK? Aaron?- Yes, Chef.
0:21:16 > 0:21:19I don't want to see one single garnish suffer.
0:21:19 > 0:21:22I don't want to see one single bit of complacency.
0:21:22 > 0:21:24As far as I'm concerned,
0:21:24 > 0:21:27nothing's over until these lights are switched off.
0:21:27 > 0:21:29Four bass, three lamb!
0:21:29 > 0:21:33OK, guys. This is the biggest table we're going on, OK?
0:21:33 > 0:21:36We can't afford to mess it up. Let's get it right.
0:21:36 > 0:21:40- Make sure, Oli, you've got enough garnishes.- Yes, Chef. - Don't mess it up.- Yes, Chef.
0:21:42 > 0:21:45I just want to get these last checks out. Get it done right.
0:21:48 > 0:21:50I just need to focus.
0:21:53 > 0:21:55Right, your timing is crucial now.
0:21:55 > 0:21:59- Three minutes has gone, Oli. Can we have two-and-a-half?- OK, good.
0:22:03 > 0:22:07- Oli?- Yes, Chef?- You're only as good as your last dish!- Yes, Chef.
0:22:10 > 0:22:14- You've still got quite a bit of cookery to go with that fish. - Yes, Chef.
0:22:21 > 0:22:2320 seconds, fish.
0:22:23 > 0:22:26- OLI:- Yeah, one minute, please, Aaron.
0:22:26 > 0:22:27Aaron doesn't have one minute.
0:22:27 > 0:22:29Yes, Chef.
0:22:29 > 0:22:33- Oli, let's go.- Yes, Chef? - Don't slow him up now.- Thank you.
0:22:35 > 0:22:40Right, guys, this is it. We cannot afford to be redoing this.
0:22:40 > 0:22:42Perfect. See?
0:22:43 > 0:22:44Good.
0:22:44 > 0:22:49That's better. That's nice roast, Aaron. Very nice.
0:23:05 > 0:23:08Excellent. This is looking really nice, guys, yeah?
0:23:08 > 0:23:10Now you can start to enjoy dressing these plates,
0:23:10 > 0:23:13because you've got all your garnishes looking great.
0:23:13 > 0:23:17- What do you think, Aaron? - I got there in the end.- Good. It looks great.
0:23:17 > 0:23:20It looks fresh. OK. You got your timing. It's all about the timing.
0:23:20 > 0:23:23- Yes, Chef.- You get that? Good. Go. It's all about the timing, guys.
0:23:23 > 0:23:27- Co-ordination. Good. Go. Table 16. Well done, Oli.- Chef.
0:23:27 > 0:23:29All about the timing.
0:23:29 > 0:23:31Good.
0:23:31 > 0:23:34It feels pretty good to get a compliment from him.
0:23:34 > 0:23:37Whether he means it or not, I don't know!
0:23:40 > 0:23:42Brilliant. Thank you.
0:23:44 > 0:23:49The lamb was very tender and it was all very clean, fresh flavours,
0:23:49 > 0:23:51so, yeah, it was very nice.
0:23:53 > 0:23:55I had the sea bass.
0:23:55 > 0:23:59It's definitely something I would expect in a two Michelin Star restaurant.
0:23:59 > 0:24:03It looked beautiful. I am a very happy customer!
0:24:03 > 0:24:08I had the lamb. It was absolutely fantastic, the way it was built up together, the flavours.
0:24:08 > 0:24:10There was a bit of excitement with every bite.
0:24:10 > 0:24:14The sea bass was delicious. Well cooked, well presented.
0:24:14 > 0:24:17It definitely lived up to the expectations,
0:24:17 > 0:24:21in comparison to other restaurants in London and around the world. It was amazing.
0:24:26 > 0:24:27Service was rough.
0:24:27 > 0:24:31I didn't start all that great, and then started going downhill.
0:24:31 > 0:24:34I think I just pulled it back.
0:24:34 > 0:24:36You know, it's all a learning curve.
0:24:37 > 0:24:41It wasn't, I imagine, the smooth services that he normally has -
0:24:41 > 0:24:45having two new people in his kitchen is going to be difficult -
0:24:45 > 0:24:48but I think it generally went OK... to bad!
0:24:52 > 0:24:56Now Oli and Aaron have one more task to perform.
0:25:00 > 0:25:04They will have to recreate one of Marcus Wareing's favourite dishes.
0:25:10 > 0:25:14Roast lobster, smoked egg yolk, and broccoli prepared four ways...
0:25:16 > 0:25:19..poached florets, pureed trim,
0:25:19 > 0:25:22wafer-thin crudites and crispy shavings.
0:25:23 > 0:25:26The dish is dressed with two sauces -
0:25:26 > 0:25:29a hollandaise and a lobster reduction.
0:25:38 > 0:25:43One of the key processes, for me, is how you treat the lobster tail.
0:25:45 > 0:25:48It's so easy to overcook lobster.
0:25:51 > 0:25:53It's like eating leather.
0:25:53 > 0:25:56But when it's done correct, it is absolutely mind blowing.
0:26:01 > 0:26:05The other key elements to the dish are the broccoli cookery.
0:26:05 > 0:26:08We're taking the broccoli and we're using it in different ways -
0:26:08 > 0:26:12pureed to poached, to a little salad.
0:26:12 > 0:26:15I'm looking for a little bit of imagination from the chefs.
0:26:20 > 0:26:22Also, I want to see a little bit of them.
0:26:22 > 0:26:26I'd like to see some of what I talked to them about all day,
0:26:26 > 0:26:29and what they've learnt from me, on that plate.
0:26:31 > 0:26:35Can I grab another egg and some more vinegar?
0:26:36 > 0:26:38Cos I've just split my hollandaise.
0:26:38 > 0:26:41I just got the eggs too hot and it split out.
0:26:41 > 0:26:44I'm definitely not serving that.
0:27:28 > 0:27:32- Happy with that?- Yep.
0:27:33 > 0:27:37As far as the presentation is, you're not a million miles away.
0:27:39 > 0:27:42You've got the great elements of the ingredients here.
0:27:43 > 0:27:46I love the fact that you've used the stem of the broccoli.
0:27:46 > 0:27:50Great to see that. It is usually thrown away sometimes.
0:27:50 > 0:27:52And probably just a little less sauce on the plate,
0:27:52 > 0:27:54because that can always be added later.
0:27:54 > 0:27:58But generally, as a whole, it looks really good.
0:28:05 > 0:28:07How long was the lobster in the pan for?
0:28:07 > 0:28:11It was in the pan for, like, a minute-and-a-half, two minutes.
0:28:13 > 0:28:15It's lovely and tender.
0:28:17 > 0:28:20Absolutely delicious. It melts in the mouth.
0:28:20 > 0:28:22The cooking of the broccoli was excellent,
0:28:22 > 0:28:26and you've hit practically all the elements on the nose there.
0:28:26 > 0:28:29The only thing that's not on the plate that I'd put on more of
0:28:29 > 0:28:31is the reduction,
0:28:31 > 0:28:34but that's just a small, fine detail.
0:28:34 > 0:28:38- Well done. Excellent dish.- Thank you.
0:28:46 > 0:28:49I think I definitely made up some ground after that service.
0:28:49 > 0:28:52I'm really happy that I've actually managed to prove myself
0:28:52 > 0:28:55and that I can cook to his standards, as well.
0:28:55 > 0:28:57So it's just great. It really is.
0:29:15 > 0:29:18Happy?
0:29:19 > 0:29:22It's just hard cooking for you, to be honest.
0:29:28 > 0:29:30How have you done your lobster?
0:29:30 > 0:29:33I just roasted it on the pink side and then cut it in half.
0:29:33 > 0:29:37As far as the presentation, Oli, it looks fantastic.
0:29:38 > 0:29:41It looks clean, fresh, light.
0:29:41 > 0:29:46The cutting of the lobster is exactly the same way as I did it in my dish.
0:29:46 > 0:29:50But, as always, the proof is always in the eating.
0:29:51 > 0:29:54I really like that you put the sauce on the side.
0:29:54 > 0:29:56Sometimes, putting these sauces on can ruin a dish
0:29:56 > 0:29:58when it has to travel through from the kitchen.
0:29:58 > 0:30:02A really nice touch. Something I do myself a lot. Great.
0:30:12 > 0:30:15The execution of what you've done is good.
0:30:15 > 0:30:18My only one criticism is, actually,
0:30:18 > 0:30:21the lobster is not as tender as it should be.
0:30:21 > 0:30:23You've slightly overcooked it
0:30:23 > 0:30:27and it's made it a little bit chewier than it should be.
0:30:27 > 0:30:30But I'm being very critical here. I like the dish a lot.
0:30:32 > 0:30:34Thank you very much indeed. Well done.
0:30:42 > 0:30:46He genuinely liked it. I didn't expect to blow it out the water.
0:30:46 > 0:30:51I just expected to come here and hopefully not look like an idiot and try and get stuck in a bit.
0:30:51 > 0:30:53Which hopefully I did.
0:30:57 > 0:30:59Aaron came in today,
0:30:59 > 0:31:02and I saw a little bit of sort of chink in his armour.
0:31:04 > 0:31:08His ability to overcook fish, and also bring it to the pass,
0:31:08 > 0:31:15and dress his plates with a sense of the brasserie-ness about him, in a certain way...
0:31:15 > 0:31:17so I was looking for more from him.
0:31:17 > 0:31:22He's really listened, I think, to what I said to him during the service,
0:31:22 > 0:31:25and I think that he's used it in the signature dish.
0:31:25 > 0:31:27Absolutely nailed that one.
0:31:27 > 0:31:31I wasn't happy during service, but I'm certainly happy now.
0:31:32 > 0:31:35I've learnt a lot today from Marcus.
0:31:35 > 0:31:36To be able to cook his dishes
0:31:36 > 0:31:39and be involved in his kitchen is just fantastic.
0:31:39 > 0:31:42From here, just onwards and upwards.
0:31:44 > 0:31:48Oli sold a lot more lamb than Aaron sold fish.
0:31:48 > 0:31:51He probably had a lot more work to do and I felt that, at the end,
0:31:51 > 0:31:54he was almost getting a little bit tired.
0:31:55 > 0:31:59What I wanted to see at the end was a little bit of strength.
0:31:59 > 0:32:01Even though he's had a really tough day,
0:32:01 > 0:32:04he really work hard on that signature dish.
0:32:04 > 0:32:06It was clean, it looked great.
0:32:06 > 0:32:09It's a dish that could have come out of my kitchen.
0:32:09 > 0:32:13Has he got a great future? Absolutely. Of course he has.
0:32:14 > 0:32:17I wouldn't say I did myself justice completely today.
0:32:17 > 0:32:20It's such a tough situation. I don't think anyone is expected to walk in there
0:32:20 > 0:32:24and just ease past service and cook the perfect dish for him.
0:32:24 > 0:32:27In the next round, I'll just push as hard as I can
0:32:27 > 0:32:30and hopefully it'll be enough to take me through.
0:32:58 > 0:33:01I need to pull everything out the bag today.
0:33:01 > 0:33:04I've got Aaron. He's pretty good.
0:33:04 > 0:33:08So I need to cook my socks off, to be honest, to go through.
0:33:08 > 0:33:11I just want to get into the final. It'd be wicked.
0:33:11 > 0:33:15To go home today and know that someone else has filled my spot
0:33:15 > 0:33:18would be just so disappointing.
0:33:21 > 0:33:24A place in the final - I can see it and I want it.
0:33:50 > 0:33:55We've given you the chance to rub shoulders with one of the most exacting chefs in Britain.
0:33:57 > 0:34:01We now want to see how you have been inspired by that experience.
0:34:03 > 0:34:04I know how good you can be.
0:34:04 > 0:34:07Realise that potential, turn it on today,
0:34:07 > 0:34:11win yourself a place in the MasterChef finals.
0:34:15 > 0:34:19One hour, 45 minutes. One main course, one dessert.
0:34:19 > 0:34:20Off you go, chefs.
0:34:37 > 0:34:42Aaron is a young chef, full of enthusiasm, full of fire
0:34:42 > 0:34:45and real spirit, and he has got a real desire to be different.
0:34:45 > 0:34:49He wants to make his mark.
0:34:49 > 0:34:51He takes risks in his cuisine.
0:34:51 > 0:34:54Sometimes it is on the edge, but if it works, it's heavenly.
0:35:12 > 0:35:17Oli is a great student of the French art of gastronomy.
0:35:17 > 0:35:21His food is unashamedly French classic, and I love it.
0:35:23 > 0:35:26It's always beautifully presented. All the flavour.
0:35:26 > 0:35:30The sauces reduced down to the right consistency every time.
0:35:38 > 0:35:42Two young but very, very different sorts of chefs here.
0:35:42 > 0:35:46We've got one doing classical music and the other one reinventing punk rock.
0:35:46 > 0:35:49Very exciting. Real clash of styles.
0:35:49 > 0:35:52But who can do fault free?
0:36:00 > 0:36:05- Days don't get much bigger than this, do they?- No, they don't. A big day today.
0:36:05 > 0:36:07Do your dishes match the occasion?
0:36:07 > 0:36:10Again, they're different.
0:36:10 > 0:36:12You surprise me(!)
0:36:14 > 0:36:17- What are they?- I'm doing, like, a chaud froid of scallops,
0:36:17 > 0:36:19so ceviche, pan-fried scallops,
0:36:19 > 0:36:21with textures of strawberry,
0:36:21 > 0:36:25a strawberry gel, strawberry compote with pine nuts
0:36:25 > 0:36:28and black-olive puree. A little black-olive crumb.
0:36:28 > 0:36:32Strawberries, black olives and scallops?
0:36:32 > 0:36:35Yeah, you know, it's all quite sweet, but there are some pine nuts
0:36:35 > 0:36:38in there, the black olives are quite savoury anyway,
0:36:38 > 0:36:42so it's going to marry together and all work together in harmony, so hopefully it goes well.
0:36:42 > 0:36:45- Right-o.- And my dessert is a toast parfait
0:36:45 > 0:36:49with thyme-poached cherries and balsamic jelly.
0:36:51 > 0:36:53You just infuse a milk with toast
0:36:53 > 0:36:56and then set that in the freezer, yeah. I think it works.
0:36:56 > 0:37:00It's not being completely crazy.
0:37:00 > 0:37:03It's tried and tested.
0:37:03 > 0:37:06It's a lot to risk, isn't it, going into a final? To be so dangerous?
0:37:06 > 0:37:08Yeah, I think that...
0:37:08 > 0:37:11to get to a place in the final, you've got to demonstrate...
0:37:11 > 0:37:15I don't know. ..demonstrate your style, I guess. And your personality.
0:37:15 > 0:37:20So that's what I'm here for. I'm going to really put myself out there and hopefully wow you.
0:37:20 > 0:37:22- Good luck with that, mate. - Cheers, guys.- Excellent.
0:37:30 > 0:37:34What is Aaron doing? Unless my ears are deceiving me,
0:37:34 > 0:37:38he is cooking scallops, and serving them with strawberries and olives.
0:37:43 > 0:37:48Is it a combination you've had before? It's not a combination I've had before.
0:37:48 > 0:37:53You never know, it might work. I mean, this is proper, brave cooking.
0:37:53 > 0:37:55A step into the unknown.
0:37:56 > 0:38:00I don't really know where the idea came from, but I tried it out and it works.
0:38:00 > 0:38:04So, for me, I think it's a good combination of food.
0:38:04 > 0:38:08But I don't want the sweetness of the strawberries and the sweetness of the scallops
0:38:08 > 0:38:12to completely ruin the dish. But hopefully it pays off.
0:38:17 > 0:38:22Aaron is making a toast-flavoured parfait. A parfait is frozen.
0:38:22 > 0:38:24It's almost like an ice cream.
0:38:24 > 0:38:27And he's flavoured this with melba toast.
0:38:31 > 0:38:34I've never come across this before, but I must say,
0:38:34 > 0:38:37I can understand it, because toast has that nutty taste
0:38:37 > 0:38:38and it really is a lovely aroma,
0:38:38 > 0:38:42so if he can capture that in a parfait,
0:38:42 > 0:38:44I think that could be really nice.
0:38:47 > 0:38:51A toast parfait needs to be frozen, but needs to be soft.
0:38:51 > 0:38:53The cherries can't be over poached
0:38:53 > 0:38:56and the balsamic jelly can't be too strong
0:38:56 > 0:39:00or it'll just ruin the whole dish, so there's a lot of balance of flavours.
0:39:09 > 0:39:11You have one hour left.
0:39:21 > 0:39:25- Oli, what are you cooking? - I'm cooking a fillet of beef,
0:39:25 > 0:39:28and I'm trying to get to a bit more flavour into it,
0:39:28 > 0:39:32so I'm cooking it in rendered beef fat, thyme, garlic, and I'm larding it with bacon fat -
0:39:32 > 0:39:34just trying to get it tender and flavoursome -
0:39:34 > 0:39:38with cepes, grelot onion,
0:39:38 > 0:39:40and wood sorrel salad.
0:39:40 > 0:39:43Lots of very strong, powerful flavours. How are you cooking the beef?
0:39:43 > 0:39:45I'm going to sous-vide it at 50 degrees
0:39:45 > 0:39:49- and then I'm going to give it a good roast afterwards. - Great. Dessert?
0:39:49 > 0:39:51Dessert, I'm doing classic palais d'or.
0:39:51 > 0:39:53What's a palais d'or?
0:39:53 > 0:39:56It's basically a ganache set on some feuilletine.
0:39:56 > 0:39:59- What's feuilletine?!- Sorry.
0:39:59 > 0:40:05- Feuilletine is like crispy cornflakes...- I know! - ..to give it that lovely texture.
0:40:05 > 0:40:09So crispy bottom, a ganache with a runny centre, with some poached cherries.
0:40:09 > 0:40:12Yeah. Hopefully bitter and sweet, is the aim.
0:40:14 > 0:40:16What is it that you've got to prove today?
0:40:16 > 0:40:21I've just got prove that I can put a perfect plate of food up. No mistakes.
0:40:21 > 0:40:24If I nail it, I feel confident that it's good enough, but do I nail it?
0:40:24 > 0:40:26- Good luck, mate. - Thank you very much.
0:40:28 > 0:40:32Oli is cooking a fillet of beef that has been larded with pork fat,
0:40:32 > 0:40:36so he's going to stud this fillet of beef with strips of pork fat
0:40:36 > 0:40:38that should melt and render down
0:40:38 > 0:40:43and therefore make this fillet of beef really tender and juicy.
0:40:52 > 0:40:56However, he's serving a wild sorrel salad to go with it!
0:40:56 > 0:41:00Do we really want a salad with a fillet of beef?
0:41:07 > 0:41:11Beef, mushrooms, sorrel, onions - I just think it's classic.
0:41:11 > 0:41:16The flavours are simple, and I know it goes, so all I have to do is cook it properly.
0:41:16 > 0:41:20This is the one that, hopefully, I should nail quite quickly.
0:41:20 > 0:41:23I think it'll be the dessert I'll screw up, to be honest!
0:41:28 > 0:41:32Classic palais d'or. A palais d'or is normally served as a chocolate,
0:41:32 > 0:41:35just a single chocolate that you pop in the mouth, and it melts,
0:41:35 > 0:41:37but it's a very bitter chocolate.
0:41:37 > 0:41:39It normally has a soft centre.
0:41:39 > 0:41:42It's a classic ganache, and it's decorated with gold leaf.
0:41:46 > 0:41:48Chocolate work is never easy.
0:41:48 > 0:41:50Getting it to set properly, nice and smooth,
0:41:50 > 0:41:54nice shiny, shiny chocolate finish.
0:41:56 > 0:41:59That's skilful. That's skilful cooking.
0:42:00 > 0:42:03The whole point of the dessert, it's a really heavy ganache, basically.
0:42:03 > 0:42:09If you serve it too cold, it's just stodgy and, like, pointless, really.
0:42:09 > 0:42:11If you get air into it, it's like a mousse.
0:42:11 > 0:42:15If you serve it too warm, it'll just melt.
0:42:15 > 0:42:18So yeah, it's a big risk.
0:42:26 > 0:42:28Ohhh!
0:42:29 > 0:42:34- What's going on, Oli? - I forgot to whisk butter... - You forgot to whisk the butter in?
0:42:39 > 0:42:42The butter is an integral part of this ganache. It gives it richness.
0:42:42 > 0:42:47He's had to start again. He's only got about 15 minutes to go.
0:43:03 > 0:43:08If you get it in the blast chiller now, you should have just about time. Come on.
0:43:09 > 0:43:10Only ten minutes, guys.
0:43:58 > 0:44:00Stop! Time's up.
0:44:10 > 0:44:16Oli has made a main course of sous-vide fillet of beef
0:44:16 > 0:44:19accompanied by cepes, grelot onion,
0:44:19 > 0:44:24deep-fried shallot, wood sorrel salad, cepe puree,
0:44:24 > 0:44:26and a madeira-and-cepe reduction.
0:44:27 > 0:44:29I like your presentation.
0:44:29 > 0:44:33I like the cepe puree - three lovely little drags.
0:44:33 > 0:44:35It's a well-dressed plate.
0:44:35 > 0:44:38Mmm...
0:44:54 > 0:45:00I like that a great deal. I like the strength and crunch you get when you bite down on that onion ring.
0:45:00 > 0:45:02I also love the sauce, the cepes. I love the salad with it.
0:45:02 > 0:45:07It is a light but still big-tasting beef dish.
0:45:07 > 0:45:11The beef is cooked rare, which is really nice.
0:45:11 > 0:45:15It's soft, it's tender, but it could have been caramelised a bit more
0:45:15 > 0:45:18to give it intense flavour.
0:45:18 > 0:45:20Cepe puree - really delicious, smooth and sweet.
0:45:20 > 0:45:25The sauce is very intense, full of flavour, again, of cepe.
0:45:25 > 0:45:30I wasn't too sure about this little salad of sorrel leaves with the beef
0:45:30 > 0:45:33but, actually, I think, in this instance, it does work.
0:45:33 > 0:45:37It works because the sorrel leaf is quite sour and citrus-y.
0:45:37 > 0:45:41It works well with the sweetness of the wild mushroom, the cepe puree.
0:45:41 > 0:45:44You've got some great cooking here, Oli.
0:45:46 > 0:45:51For dessert, Oli has made a palais d'or
0:45:51 > 0:45:52with a crispy feuilletine base,
0:45:52 > 0:45:55topped with white-chocolate cream,
0:45:55 > 0:45:58accompanied by Kirsch-poached cherries,
0:45:58 > 0:46:00and a dark-chocolate paint.
0:46:02 > 0:46:05This looks very understated.
0:46:05 > 0:46:08This looks minimalist, and I like it.
0:46:09 > 0:46:14I look down at that and all I can hear is, "Gregg, eat me!"
0:46:14 > 0:46:15That's all I hear!
0:46:18 > 0:46:19Oh, my word.
0:46:34 > 0:46:38I've ate lots of palais d'or and I've made lots of palais d'or...
0:46:38 > 0:46:45and the exterior of this palais d'or is perfect.
0:46:45 > 0:46:49It's rich, it's smooth,
0:46:49 > 0:46:53it's intense, with the dark, bitter chocolate.
0:46:54 > 0:46:57The centre is a little too runny.
0:46:57 > 0:47:02You meant this to be runny, but not as wet as this.
0:47:02 > 0:47:04It tastes so good, though.
0:47:04 > 0:47:08It really does. It tastes wonderful!
0:47:10 > 0:47:12That is the pudding of a king.
0:47:12 > 0:47:14The juice coming out of that cherry,
0:47:14 > 0:47:16the wine and the Kirsch and the spices,
0:47:16 > 0:47:18it's like really enhanced cherry juice.
0:47:18 > 0:47:24It's really refreshing against loads of really rich, sticky chocolate,
0:47:24 > 0:47:27but it's not too sweet. It's just luxury.
0:47:29 > 0:47:32Honestly, from the first mouthful, you had me.
0:47:34 > 0:47:39I feel really happy. I feel like I did two nice plates of food
0:47:39 > 0:47:42and got some really good feedback. It's cool.
0:47:47 > 0:47:50Aaron's main is a scallop ceviche
0:47:50 > 0:47:53topped with a film of strawberry jelly
0:47:53 > 0:47:55and a black-olive crumb...
0:47:55 > 0:48:01and pan-fried scallops served with strawberry, pine nut and chive compote,
0:48:01 > 0:48:04and topped with pickled cucumber slices.
0:48:05 > 0:48:09The plate is decorated with pata negra ham, olive puree,
0:48:09 > 0:48:12basil leaves and wild strawberries.
0:48:14 > 0:48:16I'm not sure about this presentation.
0:48:16 > 0:48:19I don't mind a bit of food on the edge of the plate,
0:48:19 > 0:48:22but this is bordering on jumping off the side of the plate.
0:48:42 > 0:48:46What I really like, and I appreciate, is a beautifully cooked scallop.
0:48:46 > 0:48:51Perfectly seasoned, and it goes wonderfully with that ham
0:48:51 > 0:48:52and the black olive.
0:48:52 > 0:48:57That really is scrumptious. A perfect match.
0:48:57 > 0:49:00Your ceviche, or raw scallop,
0:49:00 > 0:49:03and it's got that strawberry jelly on top, almost works.
0:49:03 > 0:49:06It really does. That strawberry isn't shocking,
0:49:06 > 0:49:08because it's there as a little bit of a perfume
0:49:08 > 0:49:10and adds a bit of...
0:49:10 > 0:49:12a bit of extra sweetness.
0:49:12 > 0:49:16The cooked scallop with the strawberry salad...I hate.
0:49:18 > 0:49:20I really do dislike that.
0:49:23 > 0:49:28- Hit and miss for me. - I think you've got to accept with this, and cooking like this,
0:49:28 > 0:49:32that you aren't going to win as many fans as you are critics.
0:49:32 > 0:49:36Everything is beautifully cooked. There are some flavour combinations on there that I really like,
0:49:36 > 0:49:38there are some I don't.
0:49:38 > 0:49:40If you had said to me, strawberry and scallop,
0:49:40 > 0:49:43I would have probably run a mile, but it doesn't repel.
0:49:43 > 0:49:45Maybe you've got something.
0:49:47 > 0:49:51For dessert, Aaron has made a toast parfait,
0:49:51 > 0:49:55topped with port-and-thyme poached cherries,
0:49:55 > 0:49:57and a caramelised Melba toast,
0:49:57 > 0:50:00served with a hazelnut sugar shard,
0:50:00 > 0:50:05balsamic jelly squares and toasted hazelnuts with thyme.
0:50:07 > 0:50:09It looks great. It looks classy.
0:50:11 > 0:50:14That lovely hazelnut with the pulled sugar work, and it's neat...
0:50:14 > 0:50:17It's got a certain style to it.
0:50:30 > 0:50:33I like the balsamic jelly. There's just too much of it. It's SO sharp.
0:50:33 > 0:50:37I don't mind a little hint of sharpness in with all that luxury,
0:50:37 > 0:50:41but there's too much sharpness. But those nuts and the melba toast you put through the parfait,
0:50:41 > 0:50:45it's toastiness on top of toastiness. Very, very nice indeed.
0:50:45 > 0:50:49You're bringing a little bit of the unusual in with the familiar,
0:50:49 > 0:50:52and I think that's brilliantly clever.
0:50:53 > 0:50:56It's the first time I've tasted a toast parfait.
0:50:57 > 0:50:59I like that, Aaron.
0:51:01 > 0:51:06I love the fact that you have caramelised a superfine Melba toast on there,
0:51:06 > 0:51:08which adds crunch and sweetness.
0:51:08 > 0:51:11The morello cherries work perfectly with it.
0:51:11 > 0:51:16My only issue is the parfait texture. It feels like sort of...soggy bread.
0:51:18 > 0:51:21I think I stand by the plates of food.
0:51:21 > 0:51:25I believed in them before, I still believe in them now.
0:51:25 > 0:51:27All I can do is hope for the best
0:51:27 > 0:51:30and hope that I'm worth the place in the final.
0:51:43 > 0:51:47We couldn't have asked more from you two. Fantastic. Well done.
0:51:48 > 0:51:53You've put us in the unenviable position of choosing between you.
0:51:55 > 0:51:58There's only one place in the final up for grabs.
0:51:59 > 0:52:02Gentlemen, thank you so much. Off you go.
0:52:05 > 0:52:07OK?
0:52:17 > 0:52:22- We've seen some terrific cooking today, Gregg.- I've eaten well.
0:52:22 > 0:52:25I've eaten really well. I've probably eaten a bit too much.
0:52:25 > 0:52:27That went beyond tasting!
0:52:38 > 0:52:43There's no doubt that Aaron has got the complete skill set,
0:52:43 > 0:52:47but I honestly don't know how to feel about his inventiveness.
0:52:48 > 0:52:53I mean, scallop and strawberries and pata negra ham and olives,
0:52:53 > 0:52:55but, actually, bits of it were delightful.
0:52:55 > 0:52:58I loved the fact that that scallop was beautifully cooked,
0:52:58 > 0:53:02but it certainly didn't go well with that strawberry compote.
0:53:02 > 0:53:05In fact, I thought it was horrible.
0:53:05 > 0:53:08I really enjoyed Aaron's dessert.
0:53:08 > 0:53:12I thought that toasty parfait was absolutely delicious!
0:53:12 > 0:53:17Those toasty nuts with the actual toast in the parfait was a lovely match.
0:53:17 > 0:53:21It was toasty squared, wasn't it? It was great!
0:53:21 > 0:53:24My only issue with it was the texture.
0:53:24 > 0:53:27It was grainy, and it felt like wet toast in the mouth,
0:53:27 > 0:53:29which was not a particularly nice feeling.
0:53:29 > 0:53:33Do you not question why he wants to be different?
0:53:33 > 0:53:36We shouldn't stop him from being inventive, because that, I think,
0:53:36 > 0:53:39is his forte, and one day he will settle
0:53:39 > 0:53:41and he will have his own style.
0:53:41 > 0:53:45Oli strives and strives and strives for actual perfection.
0:53:45 > 0:53:50He knows which road he wants to go down. It's the road of classics.
0:53:52 > 0:53:54I really enjoyed Oli's main.
0:53:54 > 0:53:57The cepe puree that he made was just delicious.
0:53:57 > 0:53:59His sauce was just delicious!
0:53:59 > 0:54:03I wasn't too sure about sorrel leaves as a salad on top of the beef
0:54:03 > 0:54:07- but, actually, it worked. - But his chocolate dessert,
0:54:07 > 0:54:12with those cherries, Michel that was, you know...
0:54:12 > 0:54:15You just wanted to go for a paddle in it.
0:54:15 > 0:54:17You know, opulence, class
0:54:17 > 0:54:22just filled your senses with just luxury.
0:54:22 > 0:54:24It wasn't fault free,
0:54:24 > 0:54:27but that is the kind of chocolate that I live for.
0:54:27 > 0:54:32It was just right. The texture was right and the flavour was right.
0:54:36 > 0:54:39Who's going to be able to not just hold their own
0:54:39 > 0:54:42but challenge in the finals?
0:54:48 > 0:54:52If I got into the finals, obviously it would help my career a lot.
0:54:52 > 0:54:55I'm just going to see more, learn more...
0:54:55 > 0:54:57Why wouldn't you want to be there?
0:55:00 > 0:55:06To come so far in the competition and know that you might slip up at the last hurdle...
0:55:06 > 0:55:10It's going to be... It'd be dreadful, it'd be heartbreaking.
0:55:14 > 0:55:16I can see great potential in both of them...
0:55:16 > 0:55:19HE SIGHS
0:55:21 > 0:55:25..but I think I know who should go through.
0:55:35 > 0:55:41I REALLY enjoyed today. Two great chefs, fantastic young talent.
0:55:43 > 0:55:46You should be very, very proud of your achievements in this competition.
0:55:46 > 0:55:48You really should.
0:55:50 > 0:55:54One of you goes through to a final, one of you goes home.
0:55:59 > 0:56:02And our finalist is...
0:56:08 > 0:56:10..Oli.
0:56:14 > 0:56:15Sorry, Aaron.
0:56:25 > 0:56:27Ah, it's so annoying.
0:56:29 > 0:56:33I put myself out there, didn't quite pull it off.
0:56:33 > 0:56:37There's no point in looking back and, "Should have done this, should have done that," you know?
0:56:37 > 0:56:41Just look forward and it drives you on to do bigger and better things.
0:56:42 > 0:56:46I'm happy for Oli. I want him to go out and smash it now, I really do.
0:56:46 > 0:56:49- I can't believe it. It's wicked. - Well done, Ollie. Fantastic.
0:56:49 > 0:56:51Thank you so much.
0:56:53 > 0:56:54I'm so shocked.
0:56:55 > 0:56:59I'm a bit speechless, to be honest. Um...so happy.
0:57:02 > 0:57:06Definitely a big confidence booster. I would like to go all the way, obviously,
0:57:06 > 0:57:09but it's just good to be in the final. Wicked.
0:57:18 > 0:57:22Next time, James and Ross will battle it out
0:57:22 > 0:57:25to join Oli in the finals.
0:57:29 > 0:57:31- Three scallops, three quail. - Yes, Chef.- Yes, Chef.
0:57:31 > 0:57:33I'm going to be like a hawk.
0:57:33 > 0:57:36I'm going to be their worst nightmare today.
0:57:36 > 0:57:39Right, come on let's pick this up now. There's 12 checks on the board.
0:57:39 > 0:57:43This is killing me - very slowly - but killing me.
0:57:43 > 0:57:46If one thing is wrong, it won't go out. It's that simple.
0:57:46 > 0:57:50You've got to start to work cleaner. Do it again, yeah?
0:57:56 > 0:58:00Only the best will make it through.
0:58:16 > 0:58:19Subtitles by Red Bee Media Ltd