0:00:05 > 0:00:09Only an elite group of chefs holds two Michelin stars.
0:00:10 > 0:00:13Michel Roux Jr is one of them.
0:00:13 > 0:00:16- One lamb, two fish.- Away!
0:00:16 > 0:00:19Now he, Gregg Wallace and Monica Galetti
0:00:19 > 0:00:23are on the hunt for Britain's next culinary superstar.
0:00:23 > 0:00:28A professional, with a talent to cut it in the world's top kitchens.
0:00:30 > 0:00:31Perfect.
0:00:41 > 0:00:44It's the last of the semifinals.
0:00:45 > 0:00:48These professionals have been going head-to-head
0:00:48 > 0:00:52in some of the UK's top Michelin star restaurants.
0:00:57 > 0:00:59Bring it up, please, or it doesn't come up at all.
0:00:59 > 0:01:01Yes, chef.
0:01:01 > 0:01:05Oli and James have already made it through to the finals.
0:01:08 > 0:01:13Tonight, 40-year-old Keri and 30-year-old Anton
0:01:13 > 0:01:16will be battling it out for the final place.
0:01:21 > 0:01:24Massive, massive amount of pressure today.
0:01:24 > 0:01:26Absolutely immense.
0:01:26 > 0:01:29To get through to the final, it means everything.
0:01:29 > 0:01:32I'd love it to be my name at the end of the day.
0:01:32 > 0:01:35I really would. I would be grinning forever.
0:01:50 > 0:01:54Keri and Anton are heading to the historic town of Marlow
0:01:54 > 0:01:56in Buckinghamshire.
0:01:59 > 0:02:03Today, they will be cooking at the internationally-acclaimed pub,
0:02:03 > 0:02:05The Hand And Flowers.
0:02:06 > 0:02:10Run by chef patron, Tom Kerridge.
0:02:10 > 0:02:13- Service, please. Canapes, table three.- Two duck on, one lamb in.
0:02:13 > 0:02:17Opened in 2005 by Tom and his wife,
0:02:17 > 0:02:21The Hand And Flowers gained its first Michelin star in less than a year.
0:02:21 > 0:02:25In 2012, it was awarded its second.
0:02:25 > 0:02:28We're the first pub ever, in the whole, wide world
0:02:28 > 0:02:30to win two Michelin stars, which is amazing.
0:02:32 > 0:02:35The fact that Tom has achieved two Michelin-starred status
0:02:35 > 0:02:37in a pub speaks for itself.
0:02:39 > 0:02:42That is down to Tom's beautiful cooking
0:02:42 > 0:02:45and his interpretation of pub grub.
0:02:51 > 0:02:55We haven't got a sommelier or people always topping up your wine.
0:02:55 > 0:02:57And if you want that sort of thing, that's cool.
0:02:57 > 0:02:59But we're not that sort of place.
0:03:01 > 0:03:05If you want to come here and have steak and chips and a pint of beer, that's amazing.
0:03:05 > 0:03:08And there isn't many, or any, two-star other places
0:03:08 > 0:03:10in the country, I don't think, you can do that.
0:03:16 > 0:03:21My philosophy is great food, treat it simply with love and respect.
0:03:21 > 0:03:22That's it.
0:03:25 > 0:03:28Someone once described it as French with a British accent.
0:03:28 > 0:03:32Or British with a French accent. Either one, I'm not really sure.
0:03:32 > 0:03:33Table ten.
0:03:38 > 0:03:41I started cooking when I was 14 or 15.
0:03:41 > 0:03:44I grew up as a single-parent family, it was just my mum,
0:03:44 > 0:03:46so she would end up having two jobs,
0:03:46 > 0:03:48so I would cook for myself and my brother,
0:03:48 > 0:03:51so that's basically where the first love of cooking came from.
0:03:52 > 0:03:55I went into a kitchen when I was about 18.
0:03:55 > 0:03:59And the moment I walked into a kitchen, it felt like home.
0:03:59 > 0:04:02It's not even a job, it's a way of life. It's the best job in the world.
0:04:02 > 0:04:05I mean, you deal with food and booze. What's better than that?
0:04:13 > 0:04:16The pressure they're under today is pretty immense.
0:04:16 > 0:04:17I wouldn't want to do it.
0:04:17 > 0:04:20There's no way I'd walk into somebody else's kitchen,
0:04:20 > 0:04:23be given a dish to do and be told, "You're doing that tonight. That's it".
0:04:23 > 0:04:28I take my hat off to them. It's not something I'd want to do.
0:04:31 > 0:04:35It's extremely daunting, thinking that I'm about to start cooking
0:04:35 > 0:04:38in one of the best restaurants in the UK.
0:04:38 > 0:04:42It's...yeah, pretty nerve-wracking.
0:04:42 > 0:04:44- ANTON:- I never thought I'd be cooking here.
0:04:44 > 0:04:46Tom Kerridge is a bit of a legend in my eyes.
0:04:46 > 0:04:49He's shown that you can serve fish and chips at lunch
0:04:49 > 0:04:50and have two Michelin stars.
0:04:50 > 0:04:52And, for me, that's absolutely amazing.
0:04:55 > 0:04:57- How are you doing, guys? Hello. - Good.- Good.
0:04:57 > 0:04:59You both look terrified.
0:04:59 > 0:05:02It's all right, you're in safe hands. Don't worry.
0:05:02 > 0:05:04We are a pub, but it's a two Michelin-star pub.
0:05:04 > 0:05:07So it's about getting it right, precision, every single time.
0:05:07 > 0:05:12So back of house, this kitchen part runs like most two-star restaurants.
0:05:12 > 0:05:14The front of house, it's a lot more chilled out.
0:05:14 > 0:05:17OK, guys. Well, we've got quite a lot to get on with
0:05:17 > 0:05:18so if you want to follow me.
0:05:22 > 0:05:27During service, Keri will be making loin of venison and ox tongue...
0:05:29 > 0:05:33..with a king oyster mushroom and a red wine sauce.
0:05:36 > 0:05:39First, we've got a loin of venison. We're going to portion the venison.
0:05:40 > 0:05:43About that sort of size, OK?
0:05:43 > 0:05:46Then the first thing we do with that is we put it into a vac bag,
0:05:46 > 0:05:48stick it into the vac pack machine.
0:05:51 > 0:05:54Soon as it's sealed, we drop it into a water bath.
0:05:54 > 0:05:56This is at 60 degrees.
0:05:56 > 0:05:59Into the bath it goes.
0:05:59 > 0:06:01And it'll be in there for 15 minutes.
0:06:01 > 0:06:03We serve the venison with one of these.
0:06:03 > 0:06:05This is a king oyster mushroom.
0:06:05 > 0:06:08We're going to give a nice portion of this.
0:06:09 > 0:06:11We have little gem lettuce.
0:06:11 > 0:06:13These are the hearts we've cut it in half.
0:06:13 > 0:06:14Take some of the leaves off
0:06:14 > 0:06:17cos we'll wilt the leaves down to go with it.
0:06:17 > 0:06:19So this is going to go onto the plancher
0:06:19 > 0:06:20and we're going to slowly cook it.
0:06:20 > 0:06:23We're going to get a lovely charred flavour.
0:06:23 > 0:06:25So that's what we're looking for here.
0:06:27 > 0:06:31Serving with that, we have some of this, which is an ox tongue.
0:06:31 > 0:06:32Ox tongue has got a beautiful,
0:06:32 > 0:06:36very rich, meaty, beefy flavour to go with the venison.
0:06:39 > 0:06:43And then we slice it into portions. You get a nice, brown butter
0:06:43 > 0:06:46and the ox tongue goes into the pan.
0:06:46 > 0:06:49We're just going to get a nice caramelisation on that, OK?
0:06:51 > 0:06:53I'm just taking it all in.
0:06:53 > 0:06:55I don't want to forget anything.
0:07:00 > 0:07:02Put the three gem leaves into here.
0:07:02 > 0:07:06We're just gently going to wilt these down.
0:07:06 > 0:07:08So the mushroom here is almost ready.
0:07:08 > 0:07:11At this point, we bring it out of the pan.
0:07:11 > 0:07:15As soon as there's a bit of colour on that butter, the venison goes in.
0:07:15 > 0:07:17So just trying to get a nice colour
0:07:17 > 0:07:19all the way around the venison, OK?
0:07:19 > 0:07:21We finish with a little bit of lemon juice.
0:07:23 > 0:07:26Roll it around, take on as much flavour as possible.
0:07:26 > 0:07:28It's a lot of pan juggling.
0:07:28 > 0:07:31Where something seemed relatively simple
0:07:31 > 0:07:34at the start, it now becomes all at last minute
0:07:34 > 0:07:37trying to get it all ready, becomes quite an issue.
0:07:37 > 0:07:39Then what we'll do with the mushroom to dress.
0:07:39 > 0:07:43Diced salami will go on top of the mushroom.
0:07:43 > 0:07:45So this is all last minute.
0:07:45 > 0:07:48Then onto that we have some deep-fried,
0:07:48 > 0:07:51dehydrated pork skin.
0:07:51 > 0:07:53So it gives it a nice crunch.
0:07:53 > 0:07:57Then on top of that, we'll put some chopped chives.
0:07:57 > 0:07:59Because there are so many little, small elements,
0:07:59 > 0:08:03if one of them is wrong, you know, the dish is ruined.
0:08:03 > 0:08:05OK, we have a sauce.
0:08:05 > 0:08:08It's like a reduced venison stock. Right at the end of the dish,
0:08:08 > 0:08:11we put into that a splash of raw red wine.
0:08:11 > 0:08:15So that way you get the full, full-on flavour and intensity
0:08:15 > 0:08:16that you get from red wine.
0:08:16 > 0:08:19So if you have a little taste of that,
0:08:19 > 0:08:21that's the flavour we're looking for.
0:08:21 > 0:08:23So it's powerful, gamey, venisony,
0:08:23 > 0:08:25but it's also got rawness in the wine that comes through.
0:08:29 > 0:08:31Butter sauce made with sherry.
0:08:31 > 0:08:33Follows the pattern of the plate.
0:08:33 > 0:08:36Then onto that we put the gem lettuce. The mushroom.
0:08:37 > 0:08:39Going to put the ox tongue.
0:08:40 > 0:08:43Then the venison sits on top of that.
0:08:43 > 0:08:45So you've got everything quite tight on the plate,
0:08:45 > 0:08:48and then a little bit of red wine sauce
0:08:48 > 0:08:50just goes over the top of the venison.
0:08:51 > 0:08:53That is it. That's the dish ready for sending.
0:08:53 > 0:08:55And it has to be like that every time.
0:08:55 > 0:08:56It has to look like that every time.
0:08:59 > 0:09:02The problem with her dish is that it's normally three guys
0:09:02 > 0:09:03that do the bits for her.
0:09:03 > 0:09:05The mushroom is cooked by somebody,
0:09:05 > 0:09:07the venison is cooked by another person,
0:09:07 > 0:09:09the building it together is done by somebody else.
0:09:09 > 0:09:11She's doing it all on her own.
0:09:11 > 0:09:13She's got her work cut out.
0:09:14 > 0:09:16It's an amazing dish.
0:09:16 > 0:09:19I think the timing sequence is going to be the hardest part,
0:09:19 > 0:09:23making sure I get everything at the right time in the right place.
0:09:23 > 0:09:27I'm feeling excited, actually. A little bit nervous.
0:09:27 > 0:09:30Well, quite a lot nervous. But very excited.
0:09:30 > 0:09:32Yeah, I can't wait.
0:09:32 > 0:09:36OK, Anton. You're going to be in charge of the scallop dish
0:09:36 > 0:09:38with beef jelly and truffles.
0:09:43 > 0:09:47We sell a lot of this. It comes on hard and fast because it's on a starter section.
0:09:47 > 0:09:51This is the section that pushes service, drives it on.
0:09:51 > 0:09:53First thing we've got here, this is beef jelly.
0:09:53 > 0:09:57Now this is a jelly that has been set with a seaweed alginate,
0:09:57 > 0:09:59so it actually sets when it's warm.
0:09:59 > 0:10:01So the first thing you do when the check comes on
0:10:01 > 0:10:04is get that in a pan, onto the stove.
0:10:04 > 0:10:06And we'll bring that up to the boil.
0:10:06 > 0:10:10In here, we've got very good soy sauce.
0:10:10 > 0:10:14That adds an umami flavour coming through your mouth, and also salt.
0:10:17 > 0:10:19Taste the difference in that now?
0:10:20 > 0:10:22- Yeah.- That's the flavour we're looking for. OK?
0:10:22 > 0:10:24So then this gets poured into your bowl,
0:10:24 > 0:10:27and this will slowly begin to set.
0:10:27 > 0:10:30It comes down to about 60 degrees, it sets.
0:10:30 > 0:10:35As it's setting on top of that, you grate truffle onto the top.
0:10:35 > 0:10:37Truffle goes on pretty much straight away.
0:10:37 > 0:10:39That way, it sits on top of the liquid,
0:10:39 > 0:10:41but it sets into it and gives it loads of flavour.
0:10:42 > 0:10:45OK. Granny Smith apple.
0:10:45 > 0:10:48Now, we use Granny Smith apple because it's really high in acidity.
0:10:48 > 0:10:51So this is something, as opposed to using lemon,
0:10:51 > 0:10:53we're actually going to use apple.
0:11:01 > 0:11:06So this is your chance to show us your mad knife skills. OK?
0:11:06 > 0:11:09- So we're looking for perfect dice, OK?- Yep.
0:11:09 > 0:11:13This is an apple caramel. You're just going to drizzle
0:11:14 > 0:11:15little bits on top of the gel.
0:11:17 > 0:11:20That's going to give another appley flavour.
0:11:20 > 0:11:23We're almost there. Just as it's beginning to set, we're fine.
0:11:23 > 0:11:26If you think that's only been, what, three minutes.
0:11:26 > 0:11:30OK, so that's one on. The diced apple goes on top of the gel.
0:11:30 > 0:11:32And onto that, we have a mayonnaise
0:11:32 > 0:11:35made with truffle oil and blitzed-up truffles.
0:11:35 > 0:11:37About five or six blobs.
0:11:39 > 0:11:43On a cocktail stick, we have some poached bone marrow. OK.
0:11:43 > 0:11:47So the bone marrow goes in some flour
0:11:47 > 0:11:49and into the batter,
0:11:49 > 0:11:51and then goes into the fryer.
0:11:51 > 0:11:54You want to hold it in there until it starts to float,
0:11:54 > 0:11:57making a crispy bone marrow fritter, OK?
0:11:57 > 0:12:01Whilst that's frying, this is the exciting part, cooking the scallops.
0:12:01 > 0:12:03We cook them with a blowtorch.
0:12:04 > 0:12:09Nice caramelisation on these scallops.
0:12:09 > 0:12:13So what we're doing here is hitting them with a really intense heat
0:12:13 > 0:12:17so that they'll crisp up, get a nice, charred flavour.
0:12:17 > 0:12:19But still be just, just cooked in the middle.
0:12:21 > 0:12:24And then onto the gel.
0:12:25 > 0:12:29We sit the scallops on the truffle. We have here the bone marrow.
0:12:30 > 0:12:32Nice and crispy.
0:12:32 > 0:12:34That gives texture, crunch.
0:12:34 > 0:12:36- So it's important that we get that right.- Yeah.
0:12:36 > 0:12:38We dress that with some nasturtium leaves.
0:12:38 > 0:12:41So these are from our garden.
0:12:41 > 0:12:43And these, they taste very peppery.
0:12:43 > 0:12:46It's almost like rocket.
0:12:46 > 0:12:48And then on top of that we grate more truffle.
0:12:48 > 0:12:51This is a dish and it's looking very pretty.
0:12:51 > 0:12:54And it's all about the flavour. And then that's the dish.
0:12:58 > 0:13:00- Happy?- Yeah. - Think we can do this?- Yeah.
0:13:00 > 0:13:02It's a doddle, isn't it? Walk in the park.
0:13:02 > 0:13:04Well, tell me that after service.
0:13:07 > 0:13:10Anton, his dish isn't maybe as complicated
0:13:10 > 0:13:12when it comes to actually plating up.
0:13:12 > 0:13:15But I think we will sell more scallops tonight than we do venison.
0:13:15 > 0:13:19So he will probably get caught out in the pace of the service, maybe.
0:13:19 > 0:13:21We'll wait and see.
0:13:37 > 0:13:39When service kicks off, by 7.30 there's a lot going on,
0:13:39 > 0:13:41loads of people running around.
0:13:41 > 0:13:44Don't worry about everybody else. They'll work around you.
0:13:44 > 0:13:46You concentrate on what you've got to do.
0:13:48 > 0:13:51Look at that. That's proper lush, that.
0:13:52 > 0:13:55That's very nice, chef, that. Very nice.
0:13:57 > 0:14:00I just want to get in and do it, and show them that I can do it.
0:14:05 > 0:14:07Before I have my nervous breakdown in five minutes.
0:14:11 > 0:14:15With service approaching, Anton prepares the bone marrow.
0:14:15 > 0:14:17OK, Anton, how many have we got left?
0:14:17 > 0:14:19- Nearly done?- Nearly. A couple more.
0:14:19 > 0:14:22When you've done that, we need to go outside and pick nasturtium leaves, OK?
0:14:22 > 0:14:24- Yes, chef.- Cool.
0:14:29 > 0:14:33I'm ready to rock and roll now. It's absolutely terrifying.
0:14:33 > 0:14:36Just got to crack on, put my head down and do what I do best.
0:14:47 > 0:14:49Keri, Anton. OK, listen, guys.
0:14:49 > 0:14:51Tonight, we're all part of a team here.
0:14:51 > 0:14:54It's all about teamwork and communication, talking and listening.
0:14:54 > 0:14:57We're here to make sure that the food you do tonight
0:14:57 > 0:14:59is the standard that we reach every single day.
0:14:59 > 0:15:01- Yes, chef.- Have a good service, guys.- Thanks, chef.
0:15:01 > 0:15:04- We'll see you on the other side. - Thank you.- No worries.
0:15:10 > 0:15:12OK, here we go, guys. First check of the night.
0:15:12 > 0:15:14Check on one mussels, one pig's head to follow.
0:15:14 > 0:15:17- One duck, one venison.- Away, chef.
0:15:24 > 0:15:26- Got your mushroom ready to go on? - Yep.
0:15:31 > 0:15:33Have you got venison ready to sear?
0:15:34 > 0:15:36- MAN:- Yes, chef.
0:15:37 > 0:15:39One venison, one duck, how long, please?
0:15:39 > 0:15:41- Five minutes, chef.- Thank you.
0:15:43 > 0:15:45Right now, I'm really nervous
0:15:45 > 0:15:47and I've owned this place for seven years.
0:15:47 > 0:15:49What Keri must feel right now must be awful.
0:15:53 > 0:15:57Just relax a little. Just relax a little, just leave it. That's cool.
0:15:57 > 0:16:00One and a half minutes, guys.
0:16:05 > 0:16:07The venison, chef.
0:16:07 > 0:16:11- Ah, what have we forgot? - Oh, what have we forgot?
0:16:13 > 0:16:15Oh, the skin.
0:16:18 > 0:16:20That's it, rock and roll. Well done, girl.
0:16:20 > 0:16:21Let's go, let's plate this up.
0:16:24 > 0:16:27OK, mushroom across there. Go careful nothing falls off.
0:16:27 > 0:16:31A bit more central. Perfect.
0:16:31 > 0:16:33Slight more angle. Lovely, OK?
0:16:33 > 0:16:36Gem lettuce. Ox tongue.
0:16:37 > 0:16:40That's it. Then the wilted gem leaves.
0:16:40 > 0:16:44A little bit tighter in. Push in just a little closer.
0:16:44 > 0:16:48- OK.- OK, the three pieces of venison on the top.
0:16:48 > 0:16:50OK, lovely. Get back to section, finish the sauce.
0:16:56 > 0:16:58- Maybe a little bit more.- Could do with a bit more, you're right.
0:16:58 > 0:17:01Let's get another splash of wine in.
0:17:01 > 0:17:03Lovely.
0:17:03 > 0:17:05Always taste everything, OK?
0:17:07 > 0:17:09Let's go then, please. Table six, venison, duck.
0:17:12 > 0:17:16So far so good. Haven't burnt anything yet. Not yet.
0:17:17 > 0:17:19Check on three covers.
0:17:19 > 0:17:21One scallops, one terrine, one no starter.
0:17:21 > 0:17:22Away!
0:17:31 > 0:17:33How are we doing with the jelly?
0:17:33 > 0:17:36- It's nearly there.- OK, no problem.
0:17:36 > 0:17:39The mayo straight on. Don't be shy with the mayo, yeah.
0:17:41 > 0:17:45- A few little shakes on there, Anton. - Yeah. Yeah, little shaky hands.
0:17:55 > 0:17:59OK, if you just stop, stop, stop. If you put one on at a time.
0:17:59 > 0:18:02- Yeah.- That way you can spread them.
0:18:02 > 0:18:05The next one can be further... down there. Further down.
0:18:05 > 0:18:08- It looks freer, it looks more open, exactly.- Is it all right, there?
0:18:08 > 0:18:11Yeah, beautiful. Nasturtium leaves on.
0:18:12 > 0:18:15- Get a new nasturtium leaf, check everything.- OK, chef.
0:18:15 > 0:18:17You don't want to eat that one.
0:18:21 > 0:18:24- OK, let's go then, chief.- Backs.
0:18:33 > 0:18:35Nice scallops, nice scallops.
0:18:35 > 0:18:37Try and get that mayonnaise a little bit less shaky on,
0:18:37 > 0:18:40- a little bit tighter, yeah? - Yes, chef.
0:18:48 > 0:18:50OK, we're away then, please. One duck, one venison.
0:18:50 > 0:18:52- One duck, one venison. MAN:- Away!
0:18:52 > 0:18:55Check on three covers. Steak, duck, venison.
0:19:02 > 0:19:04I've got one venison.
0:19:04 > 0:19:08- Keri, can I plate this up? - 30 seconds, chef. 30 seconds.
0:19:13 > 0:19:14Little bit tighter in.
0:19:15 > 0:19:19Nice and tight in, that's it. Venison on top.
0:19:20 > 0:19:24- Sorted, Keri.- OK, chef. - Tasted it?- I have, chef?
0:19:24 > 0:19:27- It tastes all right? - It tastes great.- OK.- Thank you.
0:19:28 > 0:19:32A little bit of sauce on top of the venison. That's ready to go.
0:19:32 > 0:19:34- Perfect, thank you Keri.- Thank you.
0:19:34 > 0:19:37Thank you. Thank you, Keri.
0:19:37 > 0:19:39Keri. Well done, well done, well done.
0:19:39 > 0:19:42We do it like that all night long, I'll be very, very happy, yeah?
0:19:42 > 0:19:44Service, please.
0:19:44 > 0:19:47Excellent. Really good. Really good.
0:19:47 > 0:19:50I just want to crack on now and continue.
0:19:50 > 0:19:52Hopefully they'll all be the same.
0:19:56 > 0:19:59Check on five covers. One pig's head, one scallop,
0:19:59 > 0:20:03- one parfait, one omelette, one no starter.- Away.
0:20:07 > 0:20:08Get that jelly on first.
0:20:11 > 0:20:13With Anton, what he needs to look out for is the timings.
0:20:13 > 0:20:16He's working very closely with the guys with him.
0:20:16 > 0:20:18Because there's seven or eight starters on.
0:20:18 > 0:20:22So he's very much becoming an integral part of the team straight away.
0:20:22 > 0:20:23That's what Anton needs to be.
0:20:25 > 0:20:29I've got three scallops on. We've got a pig's head, parfait, omelette.
0:20:29 > 0:20:31We're doing all three checks at the same time.
0:20:31 > 0:20:34Working with him, making sure that the time's are right.
0:20:35 > 0:20:37About three and a half, chef.
0:20:37 > 0:20:39- Apple on all three? - Apple on all three, yeah.
0:20:39 > 0:20:42We're going to be waiting on that. Yeah.
0:20:48 > 0:20:50- Start with these, chef? - Just wait 20 seconds, chef.
0:20:50 > 0:20:52Yeah, no worries. Shall I start with this?
0:20:52 > 0:20:55- Get rid of all this, wipe it down and start again.- Yeah.
0:20:59 > 0:21:02They've got other things cooking. If the omelette's on,
0:21:02 > 0:21:04the broth and mussels can overcook really quickly
0:21:04 > 0:21:06and that could ruin their timing.
0:21:06 > 0:21:08So it's all about timing and working as a team over here.
0:21:11 > 0:21:13- Two minutes, chef.- Thank you.
0:21:18 > 0:21:2030 seconds on the scallops.
0:21:21 > 0:21:24Chef, can I start plating these scallops onto there? OK, chef.
0:21:30 > 0:21:32- Ready to go, Anton? - Ready to rock and roll, chef.
0:21:35 > 0:21:37Beauty, let's go.
0:21:39 > 0:21:42- Nice scallops, Anton. Let's go. Plate please, Sam.- Thank you, chef.
0:21:52 > 0:21:54We're away, please. One venison, one duck,
0:21:54 > 0:21:57- one side of pomme, yes?- Away!
0:21:58 > 0:22:01One scallops, one terrine, two venison, three pork.
0:22:01 > 0:22:04Straight behind that I want to go scallop, pig's head,
0:22:04 > 0:22:07- followed pork, venison.- Away, chef.
0:22:10 > 0:22:12Service is fairly hard tonight.
0:22:12 > 0:22:13A lot of checks have come in,
0:22:13 > 0:22:16including a lot of the dishes that these two guys have got on.
0:22:20 > 0:22:23How long are we talking, please? Two venison, one duck.
0:22:23 > 0:22:27- Three minutes on the venison. - Thank you very much, Keri.
0:22:28 > 0:22:31We're doing very well, thank you.
0:22:31 > 0:22:33Yeah, nearly got my smile back.
0:22:34 > 0:22:37At the end of the night, I'll definitely have it back.
0:22:37 > 0:22:40It's just a great buzz. The guys are amazing.
0:22:40 > 0:22:42It's just all going like clockwork.
0:22:42 > 0:22:45It's been a very long time since I've done a normal service.
0:22:45 > 0:22:49I think I might re-evaluate my plans.
0:22:49 > 0:22:52I'm loving it, put it like that. Sorry. Hot pan.
0:22:55 > 0:22:56Last venison of the night, yeah?
0:22:56 > 0:22:59- Let's make it the best one. - Agreed, chef.
0:23:13 > 0:23:14That's delicious.
0:23:16 > 0:23:19- Drizzle over the top and then we'll go, yeah?- Yeah.
0:23:19 > 0:23:22- Beautiful. Very, very well done. - Thank you.
0:23:22 > 0:23:25Let's go. Venison, duck, table B2, please, Sam.
0:23:27 > 0:23:30- Well done tonight, girl. - Thank you very much.- Rock and roll.
0:23:30 > 0:23:32- All them nerves paid off. - Thank you.- Well done.
0:23:32 > 0:23:36- Thank you very much, it was great. - I had a great time, thank you.
0:23:41 > 0:23:45Check on two covers. One scallop, one pig's head to follow.
0:23:45 > 0:23:47- One duck, one lamb.- Away, chef!
0:23:47 > 0:23:50- Anton. Last scallop of the night, chief.- Yes, chef.
0:24:08 > 0:24:10OK, let's go.
0:24:11 > 0:24:14Thank you very much, Anton. Thank you.
0:24:15 > 0:24:18Lovely food tonight, chef, well done. Well done.
0:24:21 > 0:24:23- Yeah, I enjoyed it. - Really, really happy, yeah.
0:24:23 > 0:24:25A lot better than I expected.
0:24:25 > 0:24:27I think I doubt myself all the time,
0:24:27 > 0:24:29underestimate whether I can do things.
0:24:29 > 0:24:33A bit more self-confidence I think I need to adapt with.
0:24:41 > 0:24:45I had the scallops and they were absolutely perfect. Delicious.
0:24:45 > 0:24:49Really nice, really rich, really creamy. Really enjoyed it.
0:24:49 > 0:24:52I had the venison and it was lovely.
0:24:52 > 0:24:54I think it's the best venison I've ever had, actually.
0:24:54 > 0:24:56All the elements went together really well
0:24:56 > 0:24:58and it was just absolutely beautiful.
0:25:03 > 0:25:07Genuinely, I thought both of them were absolutely great.
0:25:07 > 0:25:09I truly thought they were both great.
0:25:10 > 0:25:12Anton got to grips with it to very well.
0:25:12 > 0:25:14Everything that came out could have been done
0:25:14 > 0:25:17by myself or my sous chef or one of the chef de parties on the section,
0:25:17 > 0:25:20so I was very happy with everything that came out from Anton.
0:25:22 > 0:25:26Keri looked absolutely terrified when she came through the door.
0:25:26 > 0:25:29But you know what? She smashed it. She did so well.
0:25:30 > 0:25:33She achieved a great deal tonight. Well done, girl.
0:25:38 > 0:25:41Tomorrow's another day. Tomorrow they're more on their own
0:25:41 > 0:25:44and tomorrow they're actually showing their raw cooking skills.
0:25:44 > 0:25:46So we'll see what happens tomorrow.
0:26:03 > 0:26:06- Morning, guys. How are you feeling? - Yeah, really good.- Yeah, good.
0:26:06 > 0:26:09- Happy to be back in this lovely space?- Very happy.- Yeah.- Brilliant.
0:26:09 > 0:26:11Yesterday, you did really, really well.
0:26:11 > 0:26:14You should have gone to bed last night being really proud of yourselves.
0:26:14 > 0:26:17Today it's a signature dish challenge.
0:26:17 > 0:26:19This is one of our best-selling dishes,
0:26:19 > 0:26:21a dish that's very close to my heart.
0:26:21 > 0:26:25The recipe's here. The ingredients are here.
0:26:25 > 0:26:27You're on your own, guys. Good luck.
0:26:30 > 0:26:33The signature dish today, this is a duck dish
0:26:33 > 0:26:35with duck fat chips and gravy.
0:26:37 > 0:26:40I think this dish represents The Hand And Flowers massively.
0:26:40 > 0:26:42A lot of people come here just for this dish.
0:26:42 > 0:26:45It's a beautiful, posh duck dish.
0:26:45 > 0:26:50Made simple, rustic, charming and very, very English.
0:26:58 > 0:27:00Little bit apprehensive. It's his dish.
0:27:00 > 0:27:02I want to get it absolutely perfect.
0:27:02 > 0:27:04It looks quite simple, but there's a few little methods
0:27:04 > 0:27:06and there's quite a bit to get done actually.
0:27:08 > 0:27:11It's all about timing. I really want to impress the chef.
0:27:11 > 0:27:13So hopefully I'll be able to pull it off.
0:27:15 > 0:27:17There's three or four elements on the dish
0:27:17 > 0:27:19that we'll be looking for it being perfect.
0:27:19 > 0:27:22It's about these guys absolutely understanding
0:27:22 > 0:27:24how to cook a piece of meat, touch and feel.
0:27:24 > 0:27:27They're going to roast it in a pan, and they need to know
0:27:27 > 0:27:29at which point to take the duck breast out of the pan
0:27:29 > 0:27:31and just leave it to relax.
0:27:35 > 0:27:39Chips. It just depends on if they get them crunchy enough,
0:27:39 > 0:27:42they don't come up all greasy, and seasoning.
0:27:45 > 0:27:49Serving with peas with duck leg and shallots and wilted gem lettuce,
0:27:49 > 0:27:52they're all mixed in together, served in a little pot.
0:27:52 > 0:27:55There's a quite complicated sauce that comes with it,
0:27:55 > 0:27:57that gets emulsified with butter.
0:27:57 > 0:27:59If they take it too far, the butter will split,
0:27:59 > 0:28:02and if they don't take it enough, it will be watery.
0:28:02 > 0:28:04So these are all complicated little things
0:28:04 > 0:28:06that they'll have to work out on their own.
0:28:06 > 0:28:07And, hopefully, they will.
0:28:09 > 0:28:11- It looks very simple on the plate- .
0:28:11 > 0:28:13If the flavours are wrong
0:28:13 > 0:28:16and they haven't got it right, it's all over the place.
0:28:46 > 0:28:49It looks absolutely stunning. The test is in the eating.
0:28:57 > 0:28:59The duck may be...
0:28:59 > 0:29:01may be a little overcooked.
0:29:08 > 0:29:10The skin is fantastic though.
0:29:10 > 0:29:12The flavour comes through beautifully.
0:29:12 > 0:29:16The gravy, the sauce, the flavour is fantastic.
0:29:16 > 0:29:19The peas are cooked beautifully. Very, very tasty.
0:29:19 > 0:29:21The chips.
0:29:22 > 0:29:24These are fantastic.
0:29:27 > 0:29:29Keri, overall,
0:29:29 > 0:29:33last night and today, absolutely brilliant. Well done, chef.
0:29:33 > 0:29:34- Thank you.- Thank you. - Thank you very much.
0:29:43 > 0:29:45I knew that I'd made a mistake with that duck.
0:29:45 > 0:29:47It was in the back of my mind.
0:29:47 > 0:29:51And it was just marginally over.
0:29:53 > 0:29:56It means an awful lot to get good comments from Tom.
0:29:56 > 0:29:58He's just amazing.
0:29:58 > 0:30:01And for him to compliment me on my sauce and, you know, the chips.
0:30:01 > 0:30:04He said he loved the chips and it's just bang on.
0:30:04 > 0:30:06I'm so happy. Yeah, really happy.
0:30:32 > 0:30:35OK, Anton. My initial reaction is it looks great.
0:30:35 > 0:30:38A lovely glaze on top of the duck.
0:30:38 > 0:30:40Looks like you've rendered the fat out nicely.
0:30:40 > 0:30:42And the chips look great.
0:30:50 > 0:30:53Really good skin. You've worked on that really, really well.
0:30:55 > 0:31:00Sauce is nice and emulsified. Quite thick.
0:31:00 > 0:31:03Maybe reduced down, maybe a little bit too far.
0:31:05 > 0:31:07And the chips.
0:31:07 > 0:31:11Still crunchy, still crispy, even though we've been sat here for a while.
0:31:14 > 0:31:16Your peas and the mint.
0:31:19 > 0:31:23Although I think there's too much in the pot, tastes beautiful.
0:31:23 > 0:31:25Seasoned very nicely. You can get the mint coming through.
0:31:25 > 0:31:29For me, this is a really, really, really good first attempt.
0:31:29 > 0:31:31I would have no problem with you being here.
0:31:31 > 0:31:35We sell 250 of these a week. This is your first one.
0:31:35 > 0:31:37By the second one, you'd know exactly what to do.
0:31:37 > 0:31:39To be honest and straight with you, Anton,
0:31:39 > 0:31:42on last night's service and today's duck dish,
0:31:42 > 0:31:44I think you've done really, really well.
0:31:44 > 0:31:46Thank you very much, chef.
0:31:55 > 0:31:58Getting good feedback from Tom Kerridge is absolutely amazing.
0:31:58 > 0:32:01He's an idol of mine. This is the style of food I love to cook.
0:32:01 > 0:32:04This is me, this is where I want to be in the next five years.
0:32:04 > 0:32:06Yeah, I'm absolutely over the moon.
0:32:10 > 0:32:12I would, without a shadow of a doubt,
0:32:12 > 0:32:14give both of those guys a job.
0:32:14 > 0:32:17If they came to me and did a trial like they did last night,
0:32:17 > 0:32:19and cooked this dish for me this morning,
0:32:19 > 0:32:23I would give them both a job, without hesitation.
0:32:24 > 0:32:27I was very nervous in some of the rounds before
0:32:27 > 0:32:28and I think I've got my confidence.
0:32:28 > 0:32:30I need to show that to Michel and Gregg,
0:32:30 > 0:32:35that I can push on and cook some amazing food.
0:32:35 > 0:32:37I'm going head-to-head with Keri. I've seen her cook today
0:32:37 > 0:32:40really close up and, yeah, that lady can cook.
0:32:42 > 0:32:44This experience has really inspired me.
0:32:44 > 0:32:47It's just given me a new lease on how I think about cooking.
0:32:47 > 0:32:49I'm relishing what lies ahead.
0:32:49 > 0:32:52I think it's going to be a battle and a half.
0:32:52 > 0:32:57I do want to make the final and, you know, if I've got to beat Anton,
0:32:57 > 0:33:00that's what I've got to do. And I'm aiming to beat him.
0:33:35 > 0:33:38You should have been inspired by your time with Tom.
0:33:38 > 0:33:42You should now realise what it takes to become a great chef.
0:33:44 > 0:33:47This is it, one against one. Best food gets through to the finals.
0:33:50 > 0:33:54You have to cook out of your skins.
0:33:54 > 0:33:56Raise your game, show us what you've got.
0:33:59 > 0:34:03One hour 45 minutes. Main course and dessert. Off you go.
0:34:20 > 0:34:23Keri has got a gift. She just loves what she does.
0:34:24 > 0:34:27Every plate of food is full of her own identity.
0:34:27 > 0:34:29That's what makes her food so good.
0:34:29 > 0:34:32That girl could never have done anything else in her life.
0:34:32 > 0:34:35This is what she was born to do. I love her food. I love her style.
0:34:35 > 0:34:37I love the way she works. Are you getting this?
0:34:37 > 0:34:39I kind of like her.
0:34:49 > 0:34:52Anton has a real inventive streak in him.
0:34:52 > 0:34:54With Anton, you've always got to expect the unexpected.
0:34:54 > 0:34:57He is a true innovator.
0:34:57 > 0:34:58When I get one of Anton's plates,
0:34:58 > 0:35:01it's just full of little treasures, full of little surprises.
0:35:02 > 0:35:05I do like his style, I really do.
0:35:07 > 0:35:09We've got two fantastic chefs today,
0:35:09 > 0:35:13chefs that have got palate, that have got flair and imagination.
0:35:14 > 0:35:16This is culinary combat.
0:35:17 > 0:35:19I want them to cook like they've never cooked before.
0:35:19 > 0:35:22We are talking about a place in the MasterChef finals.
0:35:32 > 0:35:35- All right, Keri?- Hello, chef.
0:35:35 > 0:35:37- How are you feeling? - I'm feeling good.
0:35:37 > 0:35:39Yeah, really food. Scarily.
0:35:40 > 0:35:43- So what are you cooking? - Today I am cooking lamb.
0:35:43 > 0:35:45I've got cannon and rack.
0:35:45 > 0:35:48It's with a white onion puree
0:35:48 > 0:35:51and a wild mushroom and white bean cassoulet.
0:35:51 > 0:35:55- You've got two different cuts of lamb.- Yes, two different cuts.
0:35:55 > 0:35:57But they are both being water-bathed.
0:35:57 > 0:35:59Presentation is going to be different for the two.
0:35:59 > 0:36:01I love spring lamb.
0:36:01 > 0:36:04We used to eat a lot of lamb when I was a child.
0:36:04 > 0:36:06So yeah, it is a firm favourite.
0:36:06 > 0:36:08Keri, this all sounds terribly simple.
0:36:08 > 0:36:11It's not that simple. There's a few little surprises in there.
0:36:11 > 0:36:16I thought as much. I thought as much. And desert?
0:36:16 > 0:36:19Desert today is gooseberry crumble.
0:36:19 > 0:36:21- Gooseberry crumble. - Gooseberry crumble, yes.
0:36:21 > 0:36:25The actual dish itself, it's a creme brulee
0:36:25 > 0:36:27as your custard, which is quenellable.
0:36:27 > 0:36:30And then, quite a heavy gooseberry compote.
0:36:30 > 0:36:33With the juice, with a bit of elderflower,
0:36:33 > 0:36:34I'm going to set a jelly.
0:36:34 > 0:36:38And the crumble, it's ginger and almond.
0:36:38 > 0:36:40And that will sit across.
0:36:40 > 0:36:43And then to add some extra sweetness, there's some honey cress
0:36:43 > 0:36:46that will just give you a burst of moisture and sweetness once you eat.
0:36:46 > 0:36:48Mmm.
0:36:48 > 0:36:50- Soft and rich.- Yes.
0:36:51 > 0:36:53How up for this are you today?
0:36:53 > 0:36:55The competition's stiff.
0:36:55 > 0:36:59Anton is an amazing chef and he's done some amazing food.
0:36:59 > 0:37:02So it's, you know, going to be hard. I'm so up for it.
0:37:18 > 0:37:20Keri has chosen two cuts of lamb.
0:37:20 > 0:37:23A classic rack and a cannon, the loin.
0:37:23 > 0:37:25Both in the water bath.
0:37:25 > 0:37:28Hopefully after that she will roast them to get a nice, crisp skin.
0:37:28 > 0:37:30Because that's where all the flavour is.
0:37:33 > 0:37:37I like the idea of beans making a little mini cassoulet
0:37:37 > 0:37:41with wild mushrooms included. That should be creamy, rich,
0:37:41 > 0:37:44and it should be perfect for that nice, fatty lamb.
0:37:47 > 0:37:51If I take my eye off the ball, I could split the cassoulet
0:37:51 > 0:37:54and overcook the lamb. Yeah.
0:37:54 > 0:37:57That would cost me the competition.
0:38:01 > 0:38:02Knowing Keri as I do,
0:38:02 > 0:38:05I am convinced that lamb dish is going to be delicious.
0:38:05 > 0:38:08I just don't know how elegant it's going to be.
0:38:08 > 0:38:11I do hope she manages to jazz it up and make it look beautiful.
0:38:17 > 0:38:19Half an hour gone.
0:38:22 > 0:38:24Dessert. Keri's preparing a crumble,
0:38:24 > 0:38:27but not a crumble like you and I know.
0:38:27 > 0:38:29It's almost a deconstructed crumble.
0:38:29 > 0:38:32She's got a separate custard, gooseberry compote.
0:38:32 > 0:38:35She's also got a jelly and then she's going to put a crumble
0:38:35 > 0:38:37across the top that she's going to flavour with ginger.
0:38:37 > 0:38:40Which I think is a great addition, especially to go with gooseberries.
0:38:45 > 0:38:48I've always had this dessert in my mind and how I wanted to plate it,
0:38:48 > 0:38:50but it's just been refined a little bit
0:38:50 > 0:38:52from what I saw with Tom Kerridge.
0:38:54 > 0:38:5745 minutes have gone. You have one hour.
0:39:14 > 0:39:15Anton. What are you cooking for us?
0:39:15 > 0:39:19I'm doing pigeon breast in filo pastry with cep, spinach
0:39:19 > 0:39:23and a little bit of the pigeon liver sliced through the middle.
0:39:23 > 0:39:25My kind of take on Wellington.
0:39:25 > 0:39:28What are you serving with your pigeon Wellington?
0:39:28 > 0:39:29I'm doing a cauliflower puree.
0:39:29 > 0:39:33I've got some asparaguses dressed in truffle oil.
0:39:33 > 0:39:37Some freshly-shaved truffle, tiny little bit of cauliflower in with that
0:39:37 > 0:39:40and some spinach sauteed down with the legs and the wing meat picked off.
0:39:40 > 0:39:42And that's from Tom.
0:39:42 > 0:39:45So, yeah, lots of influence from other chefs
0:39:45 > 0:39:47but my own interpretation.
0:39:47 > 0:39:51And then, for dessert I'm doing a take on when I went to New York for my honeymoon.
0:39:51 > 0:39:54So I'm doing peanut butter and jam macaroons
0:39:54 > 0:39:55with textures of raspberries.
0:39:55 > 0:39:58I think that's where food comes from, where you go and what you see.
0:39:58 > 0:40:03Jam and peanut butter, jam and jelly as the Americans say, macaroons.
0:40:03 > 0:40:06Yeah. And clotted cream. That's the butter element to it for me.
0:40:06 > 0:40:08You know, the fatness, the richness.
0:40:08 > 0:40:11And I'm from Devon, so you have to have clotted cream with everything.
0:40:11 > 0:40:14And how much of yourself have you put into this competition so far?
0:40:14 > 0:40:19Everything. Nearly getting divorced before I even got married.
0:40:19 > 0:40:21I've given my heart and soul to this competition.
0:40:21 > 0:40:24And, hopefully, today, with my plates of food, I can show that.
0:40:29 > 0:40:31I'm not too sure about Anton's.
0:40:31 > 0:40:34I do like the idea of the pigeon with the liver.
0:40:34 > 0:40:38What's worrying me, and I probably wouldn't order, is the filo pastry.
0:40:38 > 0:40:40Cos it's going to have to be very thin.
0:40:40 > 0:40:42and that's in danger of getting greasy.
0:40:43 > 0:40:48Anton is using morels, truffle, truffle oil, asparagus, pigeon.
0:40:48 > 0:40:51All very flavourful ingredients.
0:40:51 > 0:40:53I just hope he gets it right. I hope he gets the balance right
0:40:53 > 0:40:55of all these strong flavours.
0:40:55 > 0:40:58He is really cooking on the edge there.
0:41:00 > 0:41:03The filo pastry, when you seal it, can go too dark
0:41:03 > 0:41:04if you don't get the timings right.
0:41:04 > 0:41:08Cauliflower puree can go over and won't be bang on fresh.
0:41:08 > 0:41:11I could over-reduce the sauce and that would ruin it.
0:41:11 > 0:41:14There's loads of elements in that time that can go wrong.
0:41:21 > 0:41:25I am very much looking forward to macaroons
0:41:25 > 0:41:28flavoured with peanut butter and jam.
0:41:28 > 0:41:30That could be a winning combination.
0:41:31 > 0:41:35The perfect macaroon should have a really shiny exterior.
0:41:35 > 0:41:38Cooked just right so that it's crisp on the outside
0:41:38 > 0:41:40but gooey inside.
0:41:41 > 0:41:45Macaroons are very, very difficult to get right.
0:41:45 > 0:41:48I spent two years just learning the art of the macaroon.
0:41:54 > 0:41:56The major worry for me is the desert.
0:41:56 > 0:41:59The macaroons are a very hard dish to get right.
0:41:59 > 0:42:02They're near enough on balance, I'd say, with making a souffle,
0:42:02 > 0:42:05in complexity of getting them absolutely perfect.
0:42:05 > 0:42:07But I've spent nearly seven months
0:42:07 > 0:42:11making these macaroons bang on, so hopefully.
0:42:13 > 0:42:15It could go one way or the other. If the mix goes wrong,
0:42:15 > 0:42:18I've got to make it again. And that takes 20 minutes.
0:42:23 > 0:42:27I'm expecting Anton to fill his plates full of tiny little morsels,
0:42:27 > 0:42:30little surprise morsels. Little bits of treasure.
0:42:30 > 0:42:33Anton is pushing himself, as usual.
0:42:33 > 0:42:35But we know that he always delivers on time.
0:42:35 > 0:42:37He'd better be on time again today.
0:42:42 > 0:42:44That place in the final feels really close
0:42:44 > 0:42:46but it also feels a million miles away.
0:42:46 > 0:42:49But, you know, if I can really do this dish justice today,
0:42:49 > 0:42:52I know for a fact that it's an outstanding dish.
0:42:55 > 0:42:59You've got just 15 minutes left.
0:43:05 > 0:43:07Whoa, look at them go, Gregg.
0:43:07 > 0:43:11They are giving it 100%. I'm loving this.
0:43:13 > 0:43:16We knew we had two good chefs. This is what it's all about.
0:43:16 > 0:43:19It smells fantastic, the plates are coming together,
0:43:19 > 0:43:22but the pace has now gone frantic, absolutely frantic.
0:43:22 > 0:43:27You've got just five minutes. Please, come on, guys. Five minutes.
0:43:35 > 0:43:38Only three minutes left. Hurry up. Three minutes.
0:43:54 > 0:43:56That's it! That's it, times up.
0:44:07 > 0:44:11Keri has made a main course of roasted cannon and rack of lamb,
0:44:11 > 0:44:14on a sweet onion puree with wilted rocket...
0:44:15 > 0:44:19..accompanied by a mixed wild mushroom and white bean cassoulet...
0:44:20 > 0:44:23..and a white wine, vegetable and lamb reduction.
0:44:25 > 0:44:30Lovely colours. The black of the slate. The pink meat.
0:44:30 > 0:44:32Very, very pleasing to the eye.
0:44:46 > 0:44:48That lovely reduction of white wine,
0:44:48 > 0:44:51vegetables, lamb trimmings and stock.
0:44:51 > 0:44:55Lamby, sweet and flavourful.
0:44:55 > 0:44:58The cooking of the lamb, I think, is bang on.
0:44:58 > 0:45:00Beautiful and pink.
0:45:00 > 0:45:05The chop, some people may find a little under. But not for me.
0:45:06 > 0:45:10The sweet onion puree is sweet, as it should be,
0:45:10 > 0:45:13and brings a lovely roundness to this dish.
0:45:14 > 0:45:17That little cassoulet of white beans,
0:45:17 > 0:45:20cream, herbs and mixed wild mushrooms
0:45:20 > 0:45:22has got bags and bags of flavour. It's a great idea.
0:45:22 > 0:45:26And it's a perfect accompaniment, I feel, for a light dish.
0:45:26 > 0:45:29My only issue is it could have done with a pinch more seasoning.
0:45:31 > 0:45:35But, if I'm honest, this is a very, very fine dish.
0:45:35 > 0:45:38And it shows a great eye for presentation.
0:45:38 > 0:45:41- I think you've got it.- Thank you.
0:45:41 > 0:45:44I love the mushrooms and the beans in that pot.
0:45:44 > 0:45:47That is creamy, it's mealy. It gives texture.
0:45:47 > 0:45:50And the white onion sauce and the jus that you've made
0:45:50 > 0:45:52just brings out the lamb's sweetness,
0:45:52 > 0:45:56just emphasises it completely. I just love it.
0:45:56 > 0:45:59Beautiful, pink lamb, with a jus, sweet onions
0:45:59 > 0:46:03and a pot of beans and wild mushrooms. Job done.
0:46:08 > 0:46:12Keri's desert is a deconstructed gooseberry crumble,
0:46:12 > 0:46:15made up of gooseberry compote, gooseberry jelly
0:46:15 > 0:46:18and a ginger and almond crumble.
0:46:18 > 0:46:22And is served with quenelle of creme brulee custard.
0:46:25 > 0:46:29Deconstructing that crumble and putting jelly on there,
0:46:29 > 0:46:31you've managed to be traditional,
0:46:31 > 0:46:34clever and fun at the same time.
0:46:44 > 0:46:48As a dessert, it's lovely. It's good to eat. It's not too sweet.
0:46:48 > 0:46:50It's got the right level of sharpness.
0:46:50 > 0:46:53You can taste the gooseberry. You can taste the elderflower.
0:46:53 > 0:46:57The jelly there is really yummy. Really, really good.
0:46:58 > 0:47:02Your set cream, or creme brulee is hitting the right notes of vanilla.
0:47:02 > 0:47:05It's rich and it's a perfect combination,
0:47:05 > 0:47:09a perfect foil for that quite tart, sharp gooseberry.
0:47:09 > 0:47:11You've judged it just right.
0:47:11 > 0:47:15Seriously, Keri, this is very, very good.
0:47:15 > 0:47:18I'm very happy for you. Very happy.
0:47:19 > 0:47:21That's a fine blend of flavours.
0:47:21 > 0:47:24It doesn't matter what angle you come at that at, its lovely.
0:47:24 > 0:47:26You get toasty and a little bit of ginger,
0:47:26 > 0:47:29vanilla out of the cream, sweet sharpness from the gooseberry
0:47:29 > 0:47:33and that jelly is divine. This is magnificent. Magnificent food.
0:47:36 > 0:47:39I'm feeling really good right now. Yeah. Really, really good.
0:47:39 > 0:47:41You know, there were some amazing comments
0:47:41 > 0:47:44and I'm really proud of what I put out.
0:47:44 > 0:47:46Those two dishes, I love those two dishes.
0:47:48 > 0:47:50So yeah, very happy. Very happy.
0:47:52 > 0:47:54For his main course,
0:47:54 > 0:47:58Anton has made pigeon Wellington, stuffed with pigeon liver duxelles,
0:47:58 > 0:48:02cep, Parma ham, spinach
0:48:02 > 0:48:05and wrapped in filo pastry.
0:48:05 > 0:48:08This is served with a pan-fried pigeon breast,
0:48:08 > 0:48:11asparagus-stuffed morels with truffle oil,
0:48:11 > 0:48:14a cauliflower puree and a sweet sauce.
0:48:18 > 0:48:22This looks like proper, fine dining, restaurant presentation.
0:48:22 > 0:48:25Very precise. Beautiful cooking of the pigeon.
0:48:25 > 0:48:30You can see that, nice and pink. The filo looks crispy.
0:48:30 > 0:48:33And I like the fact that you've used the pigeon in its entirety.
0:48:35 > 0:48:37Stunning looking plate. Look at the work in there.
0:48:37 > 0:48:39I mean, if that came out to me,
0:48:39 > 0:48:42I'd have such confidence in the kitchen.
0:48:42 > 0:48:43Look at it, it's fantastic.
0:48:55 > 0:48:58You cut into that soft, gamey meat.
0:48:58 > 0:49:01That's beautiful, beautiful cooking.
0:49:02 > 0:49:05I didn't think I'd like the filo pastry. I was worried about that.
0:49:05 > 0:49:08But there's a bit of crunch in it. It holds all the other ingredients together.
0:49:08 > 0:49:10It's a delightful little parcel.
0:49:12 > 0:49:14Throughout it all, you've got that beautiful,
0:49:14 > 0:49:18sweet sauce going through everything.
0:49:18 > 0:49:19That is a delight.
0:49:19 > 0:49:24That is an indulgent, opulent, absolute delight.
0:49:24 > 0:49:26There are times when I sit in restaurants
0:49:26 > 0:49:28and I have dishes like this,
0:49:28 > 0:49:31where I consider giving myself over completely to gluttony.
0:49:32 > 0:49:36And that's one of them. Mate, that is beautiful food.
0:49:36 > 0:49:39Great, great flavours going throughout this dish.
0:49:39 > 0:49:42The seasoning is just perfect.
0:49:42 > 0:49:46Pigeon is cooked beautifully and I love the little cylinder of Parma ham
0:49:46 > 0:49:49with the offal going through it.
0:49:49 > 0:49:52My only remark, and it really is my only one,
0:49:52 > 0:49:55is that you should not have put any truffle oil
0:49:55 > 0:49:57on the morel and asparagus.
0:49:57 > 0:50:02It was one tiny step, but I mean tiny step, too far.
0:50:02 > 0:50:05When you bite into that filo pastry,
0:50:05 > 0:50:08there's a hint of thyme there as well, which explodes in the mouth.
0:50:08 > 0:50:11It's really paying homage to this pigeon.
0:50:11 > 0:50:13It's great cooking.
0:50:13 > 0:50:16Great cooking and great balance of flavours.
0:50:18 > 0:50:21Anton's dessert is a vanilla macaroon,
0:50:21 > 0:50:25filled with peanut butter and raspberry jam...
0:50:25 > 0:50:30..served with a mocha mousse, salted peanuts, raspberry jelly,
0:50:30 > 0:50:32Devonshire clotted cream
0:50:32 > 0:50:35and marinated and freeze-dried raspberries.
0:50:39 > 0:50:43I sometimes put macaroons on as a desert and not as a petit four.
0:50:43 > 0:50:46And that's exactly how I present it. Exactly.
0:50:46 > 0:50:49Standing up like that, I think it looks great.
0:51:05 > 0:51:09I love the amount of work that you've put into this and your ingenuity.
0:51:11 > 0:51:13The flavour's great.
0:51:13 > 0:51:17I love that peanut butter and jelly, or jam, in there.
0:51:17 > 0:51:20I really like those raspberries. They're delicious.
0:51:20 > 0:51:22The ones that you've steeped in raspberry vinegar, especially.
0:51:22 > 0:51:25And it's delicious with the clotted cream.
0:51:25 > 0:51:28That's a great addition to the plate.
0:51:29 > 0:51:32The macaroon with jam, peanut butter and coffee
0:51:32 > 0:51:35is a sensational flavour that I've never had before.
0:51:35 > 0:51:39Chocolate, coffee, macaroon, peanut butter, jam,
0:51:39 > 0:51:44raspberry, cream, salted peanut. You read it out, it shouldn't work.
0:51:44 > 0:51:46It's absolutely delightful.
0:51:46 > 0:51:49Absolutely delightful. Very clever.
0:51:52 > 0:51:56I feel absolutely amazing. Yeah, I'm really over the moon.
0:51:57 > 0:52:00Today I cooked to the best of my ability.
0:52:10 > 0:52:15Oh, that was so, so close to perfection.
0:52:15 > 0:52:17That's what we wanted. Well done.
0:52:18 > 0:52:21Absolutely brilliant.
0:52:22 > 0:52:24You have cooked so well today,
0:52:24 > 0:52:27you have put us in such a difficult position.
0:52:27 > 0:52:30Thank you so, so much. Off you go.
0:52:47 > 0:52:50The way they cooked today was just uplifting.
0:52:50 > 0:52:54When you are faced with food of that calibre
0:52:54 > 0:52:56by two such passionate and skilful chefs,
0:52:56 > 0:52:58I honestly don't know what you do there.
0:52:58 > 0:53:01It was brilliant. Great cooking, from both of them.
0:53:03 > 0:53:06We knew Anton was skilful and a knowledgeable chef.
0:53:06 > 0:53:08But he nailed it today.
0:53:08 > 0:53:11I thought that pigeon dish was superb.
0:53:12 > 0:53:14Anton's dish has got to be right up there
0:53:14 > 0:53:17with some of the favourite dishes I've ever tasted.
0:53:17 > 0:53:21Sweet sauce, pigeon cooked perfectly and a hint of truffle.
0:53:21 > 0:53:23Oh, my word.
0:53:23 > 0:53:26Skilful cooking and great presentation.
0:53:26 > 0:53:28My only little negative would have been
0:53:28 > 0:53:31to not put the truffle oil on top of the morels.
0:53:31 > 0:53:33Do you know what? Who cares?
0:53:33 > 0:53:35We're talking about building Buckingham Palace
0:53:35 > 0:53:38and moaning that a bit of the paint's peeling.
0:53:38 > 0:53:39That was a beautiful dish.
0:53:43 > 0:53:44The peanut butter and jelly combination
0:53:44 > 0:53:47worked beautifully inside the macaroon.
0:53:47 > 0:53:51It was soft, gooey, sweet, salty. It had everything.
0:53:51 > 0:53:54The jelly. The raspberry jelly and the cream.
0:53:54 > 0:53:57And a salted peanut. Just brilliant.
0:53:58 > 0:54:01Anton is the real deal.
0:54:01 > 0:54:04He is a great chef.
0:54:05 > 0:54:08If they're the last two plates of food that I cook on MasterChef,
0:54:08 > 0:54:11then they're the best two plates of food that I'm going to cook.
0:54:13 > 0:54:15We've tasted some great food cooked by Keri
0:54:15 > 0:54:18but now she's brought finesse to her cooking.
0:54:18 > 0:54:22She did it, Michel. She did it. The lamb on the black slate.
0:54:22 > 0:54:26That black background just brought every single natural colour
0:54:26 > 0:54:28out of that food, just glowing!
0:54:28 > 0:54:32That lamb was beautiful and pink, moist.
0:54:32 > 0:54:35It was very good cooking. Beautifully seasoned.
0:54:35 > 0:54:39The little cassoulet of beans and wild mushrooms was delicious.
0:54:39 > 0:54:42I thought it could have done with a touch more seasoning.
0:54:42 > 0:54:44But I'm really looking for fault.
0:54:45 > 0:54:48That crumble of hers. Me and you both put that jelly in our mouths,
0:54:48 > 0:54:51looked at each other, went, "Oooh".
0:54:51 > 0:54:53That was really, really good.
0:54:53 > 0:54:56She got the balance of sweetness and sourness
0:54:56 > 0:54:59of that gooseberry just right.
0:54:59 > 0:55:02The crumble was delicious, the compote was superb,
0:55:02 > 0:55:05but the highlight for me as well was that lovely jelly
0:55:05 > 0:55:07that was flavoured with elderflower cordial.
0:55:07 > 0:55:09Oh, gosh, that was good.
0:55:09 > 0:55:11Only someone that really loves desserts
0:55:11 > 0:55:14can make a desert as triumphant as that.
0:55:15 > 0:55:18I'd be gutted if they were my last two dishes
0:55:18 > 0:55:19that I cooked on MasterChef.
0:55:30 > 0:55:34The problem I've got is there isn't very much in this kitchen today
0:55:34 > 0:55:35that I didn't love.
0:55:52 > 0:55:54A fantastic day's work.
0:55:58 > 0:56:02The eye for style,
0:56:02 > 0:56:04the flavour combinations,
0:56:04 > 0:56:07the textures were great.
0:56:09 > 0:56:13Two fantastic chefs cooking their hearts out.
0:56:19 > 0:56:20We have made a decision.
0:56:30 > 0:56:33Both of you are going through to the finals.
0:56:45 > 0:56:47Thank you so, so much.
0:56:47 > 0:56:51There's no way we could have split you. You two were too good.
0:56:57 > 0:57:00Ha ha!
0:57:00 > 0:57:02Brilliant.
0:57:02 > 0:57:04Happy days.
0:57:04 > 0:57:06I'm just blown away. I can't tell you how happy I am.
0:57:06 > 0:57:08I'm in shock.
0:57:10 > 0:57:14That was tough. But I'm so ecstatic about the result.
0:57:14 > 0:57:16Absolutely over the moon.
0:57:17 > 0:57:19I thought I was going.
0:57:19 > 0:57:22But, actually, I'm a finalist in MasterChef.
0:57:22 > 0:57:25It's probably the biggest achievement I'll ever have in my life.
0:57:25 > 0:57:28Inside, my body's screaming, yeah. Very emotional about this.
0:57:28 > 0:57:31Very emotional. I put my heart and soul into those two dishes.
0:57:39 > 0:57:42Next week, Keri, James,
0:57:42 > 0:57:45Anton and Oli
0:57:45 > 0:57:49face one last challenge to earn a place in the final three.
0:57:49 > 0:57:54Today is an invention test... but with a difference.
0:57:54 > 0:57:57No fish, no meat, no poultry.
0:57:59 > 0:58:02That's banging on the door of divine, that is.
0:58:02 > 0:58:04Your eye is drawn to the burnt bit.
0:58:06 > 0:58:08For me, there's too much white chocolate cream on there.
0:58:08 > 0:58:11That's for me. Not for him.
0:58:13 > 0:58:15And the chef leaving us is...
0:58:38 > 0:58:39Subtitles by Red Bee Media Ltd