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