0:00:05 > 0:00:09Only an elite group of chefs holds two Michelin stars.
0:00:09 > 0:00:12Michel Roux Jr is one of them.
0:00:12 > 0:00:15- One lamb, two fish. - Oui!- Oui!- Oui!
0:00:15 > 0:00:19Now he, Greg Wallace and Monica Galetti are on the hunt
0:00:19 > 0:00:22for Britain's next culinary superstar.
0:00:23 > 0:00:28A professional with the talent to cut it in the world's top kitchens.
0:00:31 > 0:00:32Perfect.
0:00:50 > 0:00:55Keri, James, Anton and Oli
0:00:55 > 0:00:58have made it through to the MasterChef finals.
0:00:58 > 0:01:01We have found ourselves four fantastic chefs, Michel.
0:01:01 > 0:01:05I've been fed very, very well and I expect more of the same.
0:01:06 > 0:01:10I think my best dish was definitely the crab dish.
0:01:10 > 0:01:14Michel said, "We'd have that in the restaurant." Brilliant.
0:01:14 > 0:01:18I think the dish that I'm particularly proud of
0:01:18 > 0:01:20would have been the gooseberry crumble.
0:01:20 > 0:01:23It's one of my favourite desserts ever.
0:01:23 > 0:01:25It's just, yeah - yummy.
0:01:26 > 0:01:28I've put some good food out there, I think.
0:01:28 > 0:01:31Hopefully I can sort of nail a dish today.
0:01:33 > 0:01:35A dish that I'm really proud of was my pork dish.
0:01:35 > 0:01:38It pushed me a little bit, that dish.
0:01:41 > 0:01:43I love these guys. I love their food.
0:01:43 > 0:01:45I'm really looking forward to this.
0:01:56 > 0:02:01Good to see you guys back here. Massive achievement to get this far.
0:02:01 > 0:02:07You are one step away from a huge culinary adventure.
0:02:08 > 0:02:11Today is an invention test.
0:02:11 > 0:02:15But it's an invention test with a difference.
0:02:17 > 0:02:19No fish, no meat, no poultry.
0:02:21 > 0:02:25In front of you is a beautiful array of ingredients.
0:02:25 > 0:02:27Fruit and vegetables.
0:02:29 > 0:02:32Grains, eggs, cheese.
0:02:33 > 0:02:35Nuts.
0:02:36 > 0:02:41You need to prepare two outstanding dishes.
0:02:41 > 0:02:46Prove to us that you really do deserve that place
0:02:46 > 0:02:48in the final three.
0:02:48 > 0:02:51You're going to have ten minutes to come up, plan your dishes
0:02:51 > 0:02:55and then we're going to give you two hours - two hours to cook.
0:02:59 > 0:03:01Ready, chefs? Come up, have a look at these ingredients.
0:03:16 > 0:03:18I'm looking forward to this one.
0:03:19 > 0:03:22I'm not going to spend hours doing incredible crazy things.
0:03:22 > 0:03:25I'm going to keep it down to flavour and presentation.
0:03:29 > 0:03:34It's a scary feeling, knowing that my place rides on this invention test.
0:03:35 > 0:03:37I just hope I can pull it off.
0:03:41 > 0:03:44I've had an idea of about six dishes, not two, unfortunately.
0:03:44 > 0:03:47I think it's a good way to decide who goes through.
0:03:47 > 0:03:51You've got to be able to think on your feet if you're a chef.
0:03:53 > 0:03:57Thinking on your feet's one of the things I'm kind of happy with.
0:03:58 > 0:04:01I've already drawn the picture in my head. I'm really ready for it.
0:04:08 > 0:04:13Two hours, two stunning dishes, place in the final three.
0:04:13 > 0:04:15Off you go.
0:04:28 > 0:04:32Oli is a fine, young, classically trained chef.
0:04:32 > 0:04:34His depth of knowledge is amazing.
0:04:34 > 0:04:37When you talk to him, you forget his age.
0:04:37 > 0:04:40It's like talking to seasoned professional head chef.
0:04:42 > 0:04:44Being on MasterChef's very stressful.
0:04:45 > 0:04:47Good fun, though.
0:04:48 > 0:04:51I really want stay in now.
0:04:51 > 0:04:54Every round, I want to stay, I want to go that little bit further.
0:04:56 > 0:04:58So what is it you're cooking?
0:04:58 > 0:05:01I'm doing a white truffle and egg yolk ravioli to start,
0:05:01 > 0:05:05with a mushroom veloute and pickled mushrooms.
0:05:05 > 0:05:08And for dessert, I'm just doing a chocolate fondant
0:05:08 > 0:05:10with a pineapple salad.
0:05:10 > 0:05:12- An egg yolk ravioli?- Yeah.
0:05:12 > 0:05:16- So you're hoping that when we cut into it, it's liquid?- Yes.
0:05:16 > 0:05:19- Same as your fondant.- Yeah. - Mm.
0:05:19 > 0:05:22- You're under pressure.- Yeah. I've got to cook my best, put it that way.
0:05:25 > 0:05:29Oli's preparing a truffle flavoured, egg yolk ravioli
0:05:29 > 0:05:32with chocolate fondant.
0:05:32 > 0:05:35That's two dishes depending on perfect timing.
0:05:40 > 0:05:4225 minutes have gone already.
0:05:47 > 0:05:49I love Keri's flavour. I've always enjoyed her food.
0:05:49 > 0:05:53MICHEL: It's not just tasty, it's divine.
0:05:53 > 0:05:55Keri! Keri! Love her food!
0:05:58 > 0:06:00I'm really up for the fight.
0:06:00 > 0:06:02One position in that final three.
0:06:03 > 0:06:07Yeah, I really want it and I'm determined to get it.
0:06:10 > 0:06:12What have you got for us, Keri?
0:06:12 > 0:06:14Panko-crusted tofu, pickled vegetables,
0:06:14 > 0:06:17pickled daikon - white radish.
0:06:17 > 0:06:21And the other dish is a chocolate tart
0:06:21 > 0:06:23with a white chocolate cream.
0:06:23 > 0:06:26- Why tofu, though? Do you cook with it?- I like tofu.
0:06:26 > 0:06:30If I go to an Asian restaurant, I will always order tofu.
0:06:30 > 0:06:31It is a favourite of mine.
0:06:31 > 0:06:34- Keri, are you going to do it? - I'm going to do it. Absolutely.
0:06:39 > 0:06:42Tofu is a lovely texture but it's bland.
0:06:42 > 0:06:44I mean, it is so bland.
0:06:44 > 0:06:48You've got to get flavour into it but you can't kill it.
0:06:51 > 0:06:53We're halfway, chefs.
0:06:54 > 0:06:56One hour left.
0:07:02 > 0:07:05Anton has an amazing imagination when it comes to food
0:07:05 > 0:07:07and his plates of food look great.
0:07:07 > 0:07:11They're clever, they're smart and they're appealing.
0:07:12 > 0:07:14This competition's very, very addictive.
0:07:16 > 0:07:19It's like a Friday night down the pub all the time - you just want to keep going.
0:07:23 > 0:07:27- Anton, what are you cooking?- I'm doing a Moroccan-style baba ganoush,
0:07:27 > 0:07:29salt-baked carrots
0:07:29 > 0:07:32and I'm doing a little tzatziki dressing over the top of it.
0:07:32 > 0:07:36And then for the following dish I'm doing herb-crusted duck eggs
0:07:36 > 0:07:37with a bearnaise sauce.
0:07:37 > 0:07:40Mm! Two very different dishes.
0:07:40 > 0:07:43You are very, very close to the final three.
0:07:43 > 0:07:47- Does that fire you up? - I feel absolutely on cloud nine at the moment.
0:07:47 > 0:07:49You don't get to do this every day.
0:07:49 > 0:07:52I'm just going to push as hard as I can and just try and do better than these three.
0:07:55 > 0:08:00I do like the sound of Anton's Moroccan mezze.
0:08:00 > 0:08:02I'm really looking forward to that.
0:08:05 > 0:08:09You've got 20 minutes left. Just 20 minutes.
0:08:12 > 0:08:14James is a forager
0:08:14 > 0:08:16and that's what he wants to put on the place.
0:08:16 > 0:08:19He wants to share his passion and his foraging with all his customers.
0:08:23 > 0:08:26The thing that's got me here is my flavour.
0:08:26 > 0:08:29Little bit offside of central with some of my ideas
0:08:29 > 0:08:31and I think it's that quirkiness.
0:08:34 > 0:08:37It's going to really hurt if it doesn't go my way today.
0:08:37 > 0:08:39I'll be bitterly disappointed.
0:08:42 > 0:08:44James, what is your menu?
0:08:44 > 0:08:45I've got a love of Indian food,
0:08:45 > 0:08:47so I'm going to do a really nice curry sauce
0:08:47 > 0:08:51with squash, turmeric potatoes with black onion seed,
0:08:51 > 0:08:55some chard stalks and leaves and some poppadom.
0:08:55 > 0:08:57How do you stop it just looking like a bowl of curry?
0:08:57 > 0:08:59Presentation's been one of my let-downs.
0:08:59 > 0:09:02Just try and keep the presentation a little more symmetrical,
0:09:02 > 0:09:04which is quite hard for me.
0:09:04 > 0:09:05What's your second dish?
0:09:05 > 0:09:08I'm going to soft boil a quail's egg so the yolk's still runny
0:09:08 > 0:09:11and then pane it in panko crumbs and deep-fry it at the last second.
0:09:11 > 0:09:13I just hope that I can pull it off today.
0:09:16 > 0:09:18James is going to make us a vegetable curry.
0:09:18 > 0:09:21He says he's got his work cut out with the presentation - I agree.
0:09:25 > 0:09:27Last ten minutes.
0:09:34 > 0:09:37Chefs, you've only got four minutes left.
0:09:45 > 0:09:4790 seconds!
0:10:05 > 0:10:07Your time is up.
0:10:24 > 0:10:30Oli's first dish is a white truffle, mashed potato and egg yolk raviolo,
0:10:30 > 0:10:32served on a bed of leeks,
0:10:32 > 0:10:36with pickled mushrooms and a mushroom veloute.
0:10:39 > 0:10:40- Ooh!- Mm.
0:10:41 > 0:10:44Oh, yeah! Perfect and runny, as it should be.
0:10:44 > 0:10:46Lovely. Mm.
0:10:51 > 0:10:53Oh!
0:10:59 > 0:11:04That lovely mushroom veloute with the egg yolk running into it -
0:11:04 > 0:11:06that is heavenly.
0:11:06 > 0:11:09And the potato and mushroom work beautifully well.
0:11:09 > 0:11:12A hint of truffle oil, not too much - very well judged.
0:11:12 > 0:11:14The pasta is cooked perfectly.
0:11:14 > 0:11:18You get the odd pickled mushroom in there, a little ping of vinegar.
0:11:18 > 0:11:23And it's... Yeah. That's top class, that.
0:11:23 > 0:11:24Mm.
0:11:26 > 0:11:28I really didn't expect that to be as delicious as it is.
0:11:28 > 0:11:31The mushroom's so deep it's almost sweet,
0:11:31 > 0:11:35with that beautiful truffle oil and that rich egg yolk.
0:11:35 > 0:11:38That's banging on the door of divine, that is. Honestly, Oli.
0:11:43 > 0:11:45Oli's second dish is a chocolate fondant
0:11:45 > 0:11:49with a pineapple and mint salad and a chocolate crumb.
0:11:57 > 0:11:59Way!
0:12:00 > 0:12:02- Wa-he-hey!- Oh, yeah.
0:12:10 > 0:12:13The fondant is lovely and runny in the middle, how it should be.
0:12:13 > 0:12:15The pineapple has been roasted beautifully
0:12:15 > 0:12:20and it's sweet enough to go and work in perfect harmony
0:12:20 > 0:12:21with the chocolate.
0:12:22 > 0:12:24Everyone's got their own tastes.
0:12:24 > 0:12:27For me, I've got tropical sunshine one side
0:12:27 > 0:12:29and an English winter the other.
0:12:30 > 0:12:33Love the pineapple, love your fondant,
0:12:33 > 0:12:38but I don't like the juice of the pineapple running into chocolate sponge.
0:12:40 > 0:12:42- Thank you very much, Chef. - Thank you.
0:12:51 > 0:12:54I'm really pleased with the judges' comments,
0:12:54 > 0:12:55especially the raviolo.
0:12:55 > 0:12:58I think the comments on that were really good.
0:13:08 > 0:13:10James' first dish is a vegetable curry
0:13:10 > 0:13:14with turmeric potatoes coated in black onion seeds,
0:13:14 > 0:13:17pumpkin and romanesco broccoli,
0:13:17 > 0:13:20served with a raita and poppadoms.
0:13:30 > 0:13:34I like getting a piece of potato and dipping it into your sauce.
0:13:34 > 0:13:37It starts off sweet and it ends up with chilli heat - I do like that.
0:13:37 > 0:13:42But it's the same flavour sensation, it's just a different texture with each vegetable.
0:13:42 > 0:13:46The poppadoms themselves are a little too dense to be poppadoms.
0:13:46 > 0:13:47They're more like nachos.
0:13:49 > 0:13:52Nice ideas on here, the sauce is good
0:13:52 > 0:13:54but it's a little messy to look at.
0:13:57 > 0:13:59The curry sauce is really well balanced.
0:13:59 > 0:14:00It's not too strong
0:14:00 > 0:14:05and I think that's probably the star of this plate, along with the potato.
0:14:05 > 0:14:07I think the potato is lovely
0:14:07 > 0:14:10and with the sauce it's really very, very tasty.
0:14:10 > 0:14:14I don't like these romanesco. They're burnt on the outside.
0:14:14 > 0:14:16I know what you wanted to do - you wanted to char them a bit -
0:14:16 > 0:14:19but your eye is drawn to the burnt bit.
0:14:22 > 0:14:26His second dish is a salad of deep-fried crispy quail's eggs,
0:14:26 > 0:14:31served with potato crisps, mushrooms, carrots and tomatoes.
0:14:44 > 0:14:47You've got really good-tasting bits on there.
0:14:48 > 0:14:49I love that egg.
0:14:49 > 0:14:54Nice slippery egg yolk and nice crispy outside. It's lovely.
0:14:54 > 0:14:56I really like the strength of the mushrooms.
0:14:56 > 0:14:58I like the firmness of your vegetables
0:14:58 > 0:15:02but for me, that's what it is - it's a collection of tasty bits.
0:15:05 > 0:15:09You wanted the quail eggs to be crisp on the outside and a runny yolk -
0:15:09 > 0:15:11you've done that perfectly.
0:15:11 > 0:15:15The potato crisps, as well - very nice, crispy, seasoned,
0:15:15 > 0:15:16not overcooked.
0:15:16 > 0:15:20The salad itself, with your tomato dressing,
0:15:20 > 0:15:22lacks seasoning, lacks character.
0:15:22 > 0:15:25It's not got the punch that I was expecting
0:15:25 > 0:15:28and for me, carrots, whether they're baby carrots or not,
0:15:28 > 0:15:30you should take that off.
0:15:32 > 0:15:37I think you've always stayed true to your style and I like that
0:15:37 > 0:15:41and you're true to natural flavours and I like that, as well.
0:15:41 > 0:15:43How do you get that honesty and that love and that foraging
0:15:43 > 0:15:47to look like it's Michelin-starred?
0:15:55 > 0:15:57I'm just feeling really dejected.
0:15:58 > 0:16:03You know, I think I've possibly cooked myself out of the competition.
0:16:03 > 0:16:04It's not a good feeling.
0:16:14 > 0:16:17Keri's first dish is panko-crusted tofu,
0:16:17 > 0:16:20marinated in vinegar, saffron and sugar
0:16:20 > 0:16:25and served with pickled mushrooms, pickled daikon, sweet potato
0:16:25 > 0:16:27and an Asian dressing.
0:16:39 > 0:16:41For me, the star of the plate is that daikon,
0:16:41 > 0:16:43along with the pickled mushrooms and the tofu.
0:16:43 > 0:16:47Put those three together and it's very, very good.
0:16:49 > 0:16:54I do like that daikon radish against the blandness of the tofu.
0:16:54 > 0:16:57I do like that. I like it as a texture, as well.
0:16:57 > 0:17:00For me, it's a lovely light starter,
0:17:00 > 0:17:05which means I can indulge in a very rich pudding.
0:17:05 > 0:17:07- Perfect choice.- Thank you.
0:17:12 > 0:17:15Keri's second dish is a dark chocolate tart,
0:17:15 > 0:17:19served with caramelised hazelnuts and white chocolate cream.
0:17:23 > 0:17:25I absolutely love it.
0:17:44 > 0:17:47Very good. Very, very, very good.
0:17:47 > 0:17:49A little crunch to the pastry,
0:17:49 > 0:17:52rich, beautiful dark chocolate
0:17:52 > 0:17:55and then the cream to just mellow you down,
0:17:55 > 0:17:57make you ready for the next bit
0:17:57 > 0:18:00and the next bit would come, from me, very, very rapidly.
0:18:00 > 0:18:05- Delicious. Delicious. - Thank you.
0:18:05 > 0:18:08The filling in this chocolate tart is absolutely superb.
0:18:08 > 0:18:12It is light yet it has the intensity of dark chocolate.
0:18:14 > 0:18:17For me, there's a little bit too much white chocolate cream on there.
0:18:17 > 0:18:19That's for me, not for him.
0:18:23 > 0:18:24I'd like to think I've done enough.
0:18:24 > 0:18:29I feel as though I've just landed on the good side of the fence.
0:18:31 > 0:18:32I hope I have.
0:18:40 > 0:18:44Anton's first dish is a baba ganoush-stuffed courgette flower
0:18:44 > 0:18:46topped with tzatziki,
0:18:46 > 0:18:48served with roasted baby aubergines,
0:18:48 > 0:18:51cumin-roasted buttered vegetables,
0:18:51 > 0:18:55salt-baked carrots and crispy flatbread.
0:18:56 > 0:18:59For me, that's how to dress a plate of food.
0:19:16 > 0:19:18The baba ganoush is not baba ganoush for me.
0:19:18 > 0:19:23It's lacking in a hint of garlic and the smokiness that it should have.
0:19:23 > 0:19:26The aubergine puree is well seasoned.
0:19:26 > 0:19:28The little flatbread is really nice.
0:19:28 > 0:19:30It's got spices going through it, it's crunchy, crispy
0:19:30 > 0:19:32and it's a wonderful texture
0:19:32 > 0:19:36to what is otherwise quite a soft plate of food.
0:19:36 > 0:19:39I am not a great fan of carrots but they're lovely.
0:19:39 > 0:19:42They've got such a lovely fragrance to them
0:19:42 > 0:19:47and that comes from baking them in that fragrant salt that you made.
0:19:48 > 0:19:50Looks delightful.
0:19:50 > 0:19:53Conjured up the flavours of North Africa really well. Well done, mate.
0:19:55 > 0:19:57It's a delicious starter.
0:19:57 > 0:19:59It's one that you can pick at and it works.
0:20:01 > 0:20:05Anton's second dish is a herb-baked duck egg
0:20:05 > 0:20:07with bearnaise-glazed mushrooms,
0:20:07 > 0:20:09deep-fried Caerphilly cheese
0:20:09 > 0:20:11and tarragon crisps.
0:20:19 > 0:20:21Mm.
0:20:23 > 0:20:26That looks good. That looks very good.
0:20:26 > 0:20:28Good enough to dive in.
0:20:41 > 0:20:43The egg is perfectly cooked.
0:20:43 > 0:20:45Absolutely perfect.
0:20:45 > 0:20:47That yolk is running all over the plate.
0:20:47 > 0:20:51The green crumb packs a real punch of herbs.
0:20:51 > 0:20:55The mushrooms underneath are meaty, are well seasoned.
0:20:55 > 0:20:57The little cheese beignets are absolutely delicious
0:20:57 > 0:21:01and they really are quite pungent, quite strong,
0:21:01 > 0:21:04which I think this dish needs because egg can be quite bland.
0:21:04 > 0:21:07The bearnaise has got a real kick of vinegar -
0:21:07 > 0:21:08perfect.
0:21:10 > 0:21:13The eating pleasure on this plate is great.
0:21:13 > 0:21:15It's up there. It really is.
0:21:17 > 0:21:20For an invention test, I think it's incredible.
0:21:21 > 0:21:24Incredible. Well done. Well done.
0:21:27 > 0:21:28OK, Chef? Thank you very much.
0:21:38 > 0:21:41What I got from that was, yeah, I smashed those two dishes.
0:21:41 > 0:21:45So, yeah, over the moon. Really, really happy.
0:21:49 > 0:21:51Fabulous work today, guys.
0:21:51 > 0:21:53Absolutely fabulous.
0:21:56 > 0:21:59Thank you very much. Off you go.
0:22:12 > 0:22:15I think it's easy to forget that that was actually an invention test
0:22:15 > 0:22:19and we didn't allow them any meat, any fish or any poultry.
0:22:19 > 0:22:20We couldn't have made it harder
0:22:20 > 0:22:24and that makes what they cooked even more incredible.
0:22:30 > 0:22:33The plates that Anton gave us looked like the kind that you would find
0:22:33 > 0:22:36in the smartest of restaurants.
0:22:36 > 0:22:38They were exquisite.
0:22:38 > 0:22:44The flavours floating around the paste texture of that lovely cooked aubergine
0:22:44 > 0:22:47was, mate, honestly, honestly...
0:22:47 > 0:22:49Anton's second dish,
0:22:49 > 0:22:54that green egg with five little parcels of deep-fried cheese,
0:22:54 > 0:22:56was spectacular.
0:22:56 > 0:22:58That sort of food could grace a final,
0:22:58 > 0:23:00let alone an invention test.
0:23:00 > 0:23:04I'm absolutely praying now, really. You're that close, you know.
0:23:04 > 0:23:07I cooked... I couldn't cook any better today even if I tried.
0:23:07 > 0:23:12I loved Oli's raviolo. It was absolutely sensational.
0:23:12 > 0:23:14And of course, when we cut into it
0:23:14 > 0:23:19that egg yolk was running into the veloute and it was divine.
0:23:19 > 0:23:21Oli also made a very decent chocolate fondant.
0:23:21 > 0:23:25You and I differ on whether chocolate fondant goes with pineapple.
0:23:25 > 0:23:29That's as maybe but it doesn't at all detract from the fact
0:23:29 > 0:23:31that Oli's pineapple was very good
0:23:31 > 0:23:33and his chocolate fondant was very good.
0:23:33 > 0:23:35For me, that was dessert or pudding heaven.
0:23:35 > 0:23:38I don't know if I've done enough to get through
0:23:38 > 0:23:41but it's the best I can do in the circumstance,
0:23:41 > 0:23:45so if I don't get through, at least I know I'm not good enough, it's not because I messed up.
0:23:45 > 0:23:49James gave us a delightfully flavoured curry sauce
0:23:49 > 0:23:51with very, very well-cooked vegetables.
0:23:51 > 0:23:54Spiced food is good when you get a slow build-up,
0:23:54 > 0:23:56layer after layer of flavour.
0:23:56 > 0:24:00That's what James gave - it started sweet and it ended with heat.
0:24:00 > 0:24:03There were mistakes on the plate. That romanesco was over-charred.
0:24:03 > 0:24:05It was a bit black and bitter.
0:24:05 > 0:24:08And his attempt at poppadoms was not right.
0:24:08 > 0:24:12James' second course was a salad with crispy quail egg.
0:24:12 > 0:24:14They were beautifully cooked
0:24:14 > 0:24:17but didn't have that depth of flavour that I was expecting.
0:24:17 > 0:24:19I didn't like James' carrots.
0:24:19 > 0:24:22He'd left some of the stalk on it
0:24:22 > 0:24:27and that's attention to detail that at this level we should be achieving.
0:24:27 > 0:24:31The pressure was really on and I think maybe I buckled under it.
0:24:31 > 0:24:33Erm...
0:24:34 > 0:24:38We'll see but I'm not holding out any hopes.
0:24:40 > 0:24:44I really enjoyed Keri's starter. It was light, it was refreshing
0:24:44 > 0:24:47and it was great to see somebody actually use the tofu.
0:24:49 > 0:24:53I'm not a great fan of tofu but I would have eaten that, no problem.
0:24:53 > 0:24:58The star was her chocolate tart. Michel - oh, my word.
0:24:58 > 0:25:02Shiny, light pastry, crisp, deep chocolate,
0:25:02 > 0:25:06cream on the top that actually made the whole thing mellow again.
0:25:06 > 0:25:08Very, very good indeed.
0:25:08 > 0:25:11I mean, proper dreamy, fill-your-face chocolate dessert.
0:25:11 > 0:25:15I've worked really hard to get here.
0:25:15 > 0:25:19Going home is not an option that I've actually thought about seriously.
0:25:20 > 0:25:24Never an easy decision, not at this stage. It never is. It never is.
0:25:24 > 0:25:27- But we've got to be brave, we've got to be bold.- I do, too.
0:25:29 > 0:25:31I know who, sadly, is going to have to leave us.
0:25:51 > 0:25:53We've made a decision.
0:26:04 > 0:26:05And the chef leaving us is...
0:26:12 > 0:26:14James. Sorry, James.
0:26:26 > 0:26:29The experience has just been amazing.
0:26:29 > 0:26:31Disappointed, yeah, downbeat about it
0:26:31 > 0:26:34but at the same time, hey, I got this far.
0:26:40 > 0:26:42I'm quite happy with that.
0:26:44 > 0:26:47You are our final three. Well done.
0:26:48 > 0:26:51You are about to embark on the most incredible journey.
0:26:54 > 0:26:57I don't think it's really sunk in right now.
0:26:57 > 0:27:01I'll cry around the corner but I don't want to cry in front of everyone - again.
0:27:01 > 0:27:03Yeah - very happy. Very, very happy.
0:27:06 > 0:27:09I'm proud of myself. You never actually think you are going to do well.
0:27:09 > 0:27:11Yeah, obviously, really, really pleased.
0:27:12 > 0:27:16Having those comments today was what I've been trying to do the whole competition.
0:27:16 > 0:27:19It blew me away. Final three. I've done it.
0:27:21 > 0:27:24- Well done.- Cheers. - GREG CHEERS
0:27:30 > 0:27:35Tomorrow night, the finalists must impress at the very highest level.
0:27:35 > 0:27:40This is the one night of year where you have 30 Michelin-starred chefs
0:27:40 > 0:27:42all in the same room at the same time.
0:27:43 > 0:27:45A lot of pressure on these guys doing this.
0:27:45 > 0:27:48I wouldn't want to be in their place.
0:27:49 > 0:27:51Ooh, that lamb looks a bit over.
0:27:51 > 0:27:53And they're burnt.
0:27:56 > 0:27:59This is their moment to produce the dishes
0:27:59 > 0:28:02what's going to set them on the road for the rest of their career.
0:28:04 > 0:28:06If they can impress these guys, they can impress anybody.
0:28:10 > 0:28:12Subtitles by Red Bee Media Ltd