0:00:05 > 0:00:10Only an elite group of chefs hold two Michelin stars.
0:00:10 > 0:00:12Michel Roux Jr is one of them.
0:00:12 > 0:00:15- One lamb, two fish gone. ALL:- Oui!
0:00:15 > 0:00:19Now he, Gregg Wallace and Monica Galetti are on the hunt
0:00:19 > 0:00:23for Britain's next culinary superstar...
0:00:23 > 0:00:27a professional with the talent to cut it in the world's top kitchens.
0:00:30 > 0:00:31Perfect.
0:00:42 > 0:00:43It's the final week.
0:00:48 > 0:00:52Anton, Oli and Keri
0:00:52 > 0:00:56now have the title within their sights.
0:00:57 > 0:01:00This is an amazing achievement, the final three.
0:01:00 > 0:01:02It's going to be a very hard fight.
0:01:02 > 0:01:04It's going to be, you know, heads down and go for it.
0:01:06 > 0:01:07The better you do, you know,
0:01:07 > 0:01:10the bigger leg up it's going to give you in life.
0:01:10 > 0:01:14So, it's all up to me to just make it happen for myself.
0:01:14 > 0:01:16I'm extremely proud of myself.
0:01:16 > 0:01:18I can't believe I'm here, I really can't.
0:01:18 > 0:01:22It's going to be very hard to try and beat those guys,
0:01:22 > 0:01:25but I'm going to try.
0:01:45 > 0:01:47Our biggest event of the year is the chefs' table.
0:01:49 > 0:01:50It is unique.
0:01:50 > 0:01:54It is one of the biggest gatherings of Michelin-starred chefs
0:01:54 > 0:01:57in the world.
0:01:57 > 0:02:00It's also apron-tremblingly terrifying.
0:02:02 > 0:02:04I have prepared a three-course menu.
0:02:04 > 0:02:08But, are you good enough to cook your own food?
0:02:10 > 0:02:13This is your chance to prove it.
0:02:15 > 0:02:18Behind you are ingredients that I have chosen.
0:02:18 > 0:02:22We want you to devise a menu - a starter, a main and a dessert,
0:02:22 > 0:02:25using those prime ingredients.
0:02:26 > 0:02:31One hour and 45 minutes for three courses.
0:02:31 > 0:02:32Off you go.
0:02:35 > 0:02:41The dishes they invent on the spot today must impress
0:02:41 > 0:02:43if they want to cook the menu they've already planned
0:02:43 > 0:02:46for the Michelin chefs' table.
0:02:49 > 0:02:50Hey! Listen up.
0:02:51 > 0:02:55We are not judging you individually, we are judging you as a team.
0:02:55 > 0:02:57One of you fall, you all fall.
0:03:02 > 0:03:06- This is hard, isn't it? - It's hard.- Really hard, yeah.
0:03:06 > 0:03:07Have you cooked spider crabs?
0:03:10 > 0:03:15Beef, celeriac puree, celeriac fondant, mushrooms, leeks, spinach.
0:03:15 > 0:03:18- Nice and simple.- It'll make the beef stand out. That's what you're trying to do, isn't it?
0:03:18 > 0:03:21Yeah, I think I'm going to do either a parfait or a mousse.
0:03:21 > 0:03:23- A nice biscuit. - That sounds nice, yeah.
0:03:26 > 0:03:28Guys, er, how are we doing?
0:03:28 > 0:03:31Yeah, we've got a good idea of what we want.
0:03:31 > 0:03:34- Who's doing the starter? - I'm on starters.
0:03:34 > 0:03:35Dessert.
0:03:35 > 0:03:36Main.
0:03:36 > 0:03:38- So you're doing...?- The spider crab.
0:03:38 > 0:03:42I'm going to do a pheasant brown egg mayonnaise with the brown meat.
0:03:42 > 0:03:45Going to pick the inner legs out to make a salad.
0:03:45 > 0:03:47- Crab salad?- Basically, yeah.
0:03:47 > 0:03:51I'm going to do a peach parfait with an apricot soup.
0:03:52 > 0:03:57Ribeye with some nice mushrooms, spinach, leeks and celeriac.
0:03:57 > 0:03:59That is a wing rib.
0:03:59 > 0:04:04The beauty about a wing rib is that there are several cuts on there.
0:04:06 > 0:04:09Would be nice to do some braising as well as some roasting.
0:04:11 > 0:04:14Mm. There's a saw behind you as well.
0:04:15 > 0:04:17HE EXHALES SHARPLY
0:04:17 > 0:04:20Yeah. Yeah, that's the kind of challenge this is.
0:04:20 > 0:04:23I want to see the true chefs within you.
0:04:25 > 0:04:26Work as a team, remember.
0:04:26 > 0:04:29We want quality.
0:04:43 > 0:04:46- Anton, what do you think about this challenge?- Very hard.
0:04:46 > 0:04:48I want to try get this done in about an hour,
0:04:48 > 0:04:51then we've got 45 minutes to help Keri finish off what she needs for garnish.
0:04:51 > 0:04:54You'd want to cook your own food, wouldn't you?
0:04:54 > 0:04:56I think any chef would want to cook their own food.
0:04:56 > 0:05:00It's your imagination, your heart, everything you dream about doing.
0:05:00 > 0:05:02This is a serious hurdle on the way to a dream, isn't it?
0:05:02 > 0:05:03Yes, yes, it is, yeah.
0:05:03 > 0:05:05It is immense pressure.
0:05:11 > 0:05:13- Keri, do you reckon this is undercooked?- Yeah.
0:05:13 > 0:05:17- It is, isn't it? Clingfilm it up and blanch it?- Yeah, absolutely.
0:05:20 > 0:05:22Anton is preparing the spider crab.
0:05:22 > 0:05:26He's going to cook it, remove the brown meat and make a mayonnaise
0:05:26 > 0:05:30or a dressing with it using pheasant eggs, which are really rich.
0:05:31 > 0:05:33We're going to get a little piece of bread as well.
0:05:33 > 0:05:37Freshly made bread from Anton with his starter. Fantastic!
0:05:47 > 0:05:50Ooh! Ooh, it's quite bad.
0:05:50 > 0:05:51Ooh!
0:05:55 > 0:05:58Just hold that down on that. Keep it up.
0:06:04 > 0:06:06- Can I just put a glove on and go? - Yeah.
0:06:10 > 0:06:12- That a bad one?- Yeah.
0:06:12 > 0:06:17- You all right, though?- Yeah, just want to cook a nice dish.
0:06:17 > 0:06:20- Get it in quick, cos you need to braise it.- Yes.
0:06:20 > 0:06:22Quick, but careful.
0:06:22 > 0:06:24- OLI LAUGHS Yeah?- Yes, chef.
0:06:28 > 0:06:31Oli is reducing down his sauce to a sticky glaze.
0:06:31 > 0:06:34He's going to be shredding down some of that braised meat into it.
0:06:34 > 0:06:36Oh, that sounds delicious!
0:06:39 > 0:06:42Right, you three, you've got one hour left!
0:06:43 > 0:06:45Are you on time?
0:06:55 > 0:06:59Could you imagine what it is going to be like presenting your food
0:06:59 > 0:07:01- if you get the opportunity? - It means an awful lot.
0:07:01 > 0:07:05I love the food I do and I would like to share it with everybody.
0:07:05 > 0:07:09And to get great praise and be able to present that to, like,
0:07:09 > 0:07:13the most amazing chefs in the world, you know, it is a dream come true.
0:07:17 > 0:07:19Keri is making a miroir.
0:07:19 > 0:07:22And the miroir is a little jelly on top of a mousse.
0:07:22 > 0:07:25To get that perfect mirror top,
0:07:25 > 0:07:29she will have to have to set the mousse first and pour on this jelly.
0:07:29 > 0:07:32If it's too hot, it'll melt the mousse.
0:07:32 > 0:07:34If it's too cold, it'll set immediately
0:07:34 > 0:07:36and it won't be level and shiny.
0:07:41 > 0:07:42It's your final ten minutes.
0:07:44 > 0:07:46Still looks like a lot to pack in to me in ten minutes.
0:07:50 > 0:07:53- How are you with the starter?- Yeah, I'm ready to rock and roll there.
0:07:53 > 0:07:56- Just leave that pan on the gas. I need it to go really hot.- Yeah.
0:07:56 > 0:07:58- Do you want me to do these for you? - No, no, it's cool.
0:07:58 > 0:08:01- Are you sure, I'll get you some now? - No.- I'll get some now for you.
0:08:01 > 0:08:06I'm just going to caramelise off some pistachios in a sugar.
0:08:12 > 0:08:15It is your last five minutes.
0:08:19 > 0:08:24Don't you forget, guys - every dish has to be perfect. All or nothing.
0:08:43 > 0:08:44Time's up, well done.
0:08:53 > 0:08:55We have to make a decision.
0:08:55 > 0:09:00Whether you'll be cooking my menu or your menu at the chefs' table.
0:09:03 > 0:09:09If there is something wrong with any of these plates, we can't risk it.
0:09:09 > 0:09:13I want ten out of ten out of every plate.
0:09:24 > 0:09:26We're not going to taste these dishes individually
0:09:26 > 0:09:29and pass comment, because this is a collective effort.
0:09:29 > 0:09:33We're going to taste all the dishes and then make a decision.
0:09:35 > 0:09:39Anton has come up with a spider crab salad starter,
0:09:39 > 0:09:42with English tomatoes, pickled chillies,
0:09:42 > 0:09:45deep-fried capers
0:09:45 > 0:09:47and pheasant egg and brown crab meat mayonnaise
0:09:47 > 0:09:50accompanied by home-made bread.
0:10:10 > 0:10:14For his main course, Oli has cooked rib of beef,
0:10:14 > 0:10:19celeriac cannelloni stuffed with braised beef and duxelle,
0:10:19 > 0:10:23served with roasted leeks and wild mushrooms,
0:10:23 > 0:10:26a celeriac puree and a beef jus.
0:10:49 > 0:10:52Keri's dessert is a summer cherry mousse
0:10:52 > 0:10:54topped with a cherry miroir,
0:10:54 > 0:10:59wafer-thin slices of nectarine and caramelised pistachios,
0:10:59 > 0:11:02served with a roasted apricot soup.
0:11:40 > 0:11:43It's a team effort. If we all go down, we all go down.
0:11:47 > 0:11:51On the basis of what I've seen today
0:11:51 > 0:11:54and how you guys have cooked as a team...
0:12:04 > 0:12:06I...
0:12:07 > 0:12:11..want you to cook your food at the chef's table.
0:12:11 > 0:12:12- KERI:- Well done.
0:12:15 > 0:12:18Relief. Thank you.
0:12:19 > 0:12:22Well done. That, I thought, was absolutely spectacular.
0:12:22 > 0:12:24I mean, that was well deserved.
0:12:27 > 0:12:29Come on, the chefs. We are going to wow them.
0:12:29 > 0:12:32We are seriously going to blow their socks off.
0:12:35 > 0:12:38Don't let it go to your heads though, all right?
0:12:38 > 0:12:40Tomorrow's the big day.
0:12:42 > 0:12:46Over 30 Michelin-starred chefs waiting for your menu.
0:12:47 > 0:12:49Off you go.
0:12:57 > 0:12:59High-five. Yay!
0:13:01 > 0:13:04We're going to be cooking for some, in my eyes,
0:13:04 > 0:13:06big superstars of the cheffing industry.
0:13:06 > 0:13:09And to be able to cook our own food is just... Yeah.
0:13:09 > 0:13:12It just gets better and better all the time at the moment.
0:13:12 > 0:13:14It's so exciting.
0:13:14 > 0:13:15It's a bit nuts, actually,
0:13:15 > 0:13:19to think about what's coming round that corner.
0:13:19 > 0:13:20I'm extremely nervous.
0:13:20 > 0:13:23Definitely the biggest thing I've ever done, without a doubt.
0:13:23 > 0:13:26I think we have to nail the challenge, you know?
0:13:26 > 0:13:28Otherwise Michel's going to hate us,
0:13:28 > 0:13:31so, yeah, we've got to nail it and we'll all make sure we nail it.
0:13:47 > 0:13:50What has become one of the most prestigious events
0:13:50 > 0:13:54in the culinary calendar is taking place here tonight
0:13:54 > 0:13:58at Pearl in central London's Chancery Court Hotel.
0:13:59 > 0:14:05It is the only time that so many of the worlds great Michelin-starred chefs gather in one place.
0:14:06 > 0:14:10Going back a few years, we would never meet up like this normally.
0:14:10 > 0:14:12And this is the one night of the year
0:14:12 > 0:14:15where you do have 30-odd Michelin starred chefs
0:14:15 > 0:14:18all in the same room at the same time.
0:14:18 > 0:14:21This is becoming a major event in the chef calendar, I think,
0:14:21 > 0:14:24so I think to be here is quite a big thing.
0:14:24 > 0:14:27I've met a lot of people which I've never met before -
0:14:27 > 0:14:30Jacques Hoffmann, for example - at a Masterchef dinner.
0:14:32 > 0:14:35Everyone who's anyone comes to this dinner.
0:14:35 > 0:14:38It's a massive, massive event. Huge expectations.
0:14:41 > 0:14:43A lot of pressure on these guys doing this.
0:14:43 > 0:14:45I wouldn't want to be in their place.
0:14:49 > 0:14:51Yeah, extremely daunting today.
0:14:51 > 0:14:54You don't get put under the sort of pressure ever in your whole career.
0:14:54 > 0:14:57Even if one amazing chef was to walk into your restaurant
0:14:57 > 0:14:59you'd be like, "Whoa, what's going on?"
0:14:59 > 0:15:02But today there's 30-odd of the best chefs in the world.
0:15:02 > 0:15:03Yeah, it's intense.
0:15:06 > 0:15:08'Proper nervous.'
0:15:08 > 0:15:11I just want to get my own food out there right, you know?
0:15:11 > 0:15:13If it's my own food and I get it wrong then I look really bad.
0:15:13 > 0:15:16I didn't sleep last night, actually.
0:15:16 > 0:15:20I think I was still up at 4.30 practising.
0:15:20 > 0:15:22I've just got to produce perfect, perfect, perfect.
0:15:22 > 0:15:24I can't afford not to right now.
0:15:36 > 0:15:38I can see in your eyes, guys,
0:15:38 > 0:15:40there's a lot of nervous energy there.
0:15:40 > 0:15:43Six hours, off you go.
0:15:52 > 0:15:55The finalists have each been asked
0:15:55 > 0:15:58to create a new dish that best represents their style.
0:16:04 > 0:16:07Oli will be providing the starter.
0:16:10 > 0:16:12So what's your starter, Oli?
0:16:12 > 0:16:16I'm doing salmon, I'm doing a parfait, a riette and then cured
0:16:16 > 0:16:20with some pickled beetroot, mouli and pumpernickel bread.
0:16:20 > 0:16:23- So three different ways of preparing salmon.- Yup.
0:16:23 > 0:16:24What are you curing the salmon in?
0:16:24 > 0:16:29I'm using this spiced sea salt and the zest of all the citruses,
0:16:29 > 0:16:31lemon, lime, orange, and sugar.
0:16:31 > 0:16:33OK. How long do you need to cure that for?
0:16:33 > 0:16:36It's normally eight hours but I'm going to vac pack it so it, sort of,
0:16:36 > 0:16:40doubles the time of the curing so it should be four I'm going to go for.
0:16:40 > 0:16:44- But nonetheless, four hours.- Yep.- So you've got your work cut out there.
0:16:44 > 0:16:46And you're not going to cut yourself today?
0:16:46 > 0:16:48No, I'm not going to cut myself today. I'm going to...
0:16:48 > 0:16:52- Hopefully, anyway. - Steady hand when filleting the fish.
0:16:52 > 0:16:54Yeah. It's kind of hard here, but...
0:16:54 > 0:16:57- Keep your nerve, Oli. - Yeah, I'm trying.
0:17:01 > 0:17:04There's so many things that could go wrong.
0:17:04 > 0:17:07I'll work through the nerves and get it all right.
0:17:10 > 0:17:14Every single element of his dish is going to have to be perfect.
0:17:14 > 0:17:18The marinated salmon hopefully will be ready in four hours.
0:17:18 > 0:17:23It needs to firm up and have that sweet and salty taste.
0:17:23 > 0:17:27The riette, it's cooked salmon and then flaked up
0:17:27 > 0:17:29and set in a little mould.
0:17:30 > 0:17:34The parfait will have to be smooth, really light.
0:17:34 > 0:17:38What mustn't happen is that all three of these salmon actually taste the same.
0:17:38 > 0:17:43They have to be three very different salmon elements to this dish for it to work.
0:17:49 > 0:17:52Anton is in charge of the main course.
0:17:56 > 0:17:59- Right, Anton.- Hello, chef. - What is it you're cooking?
0:17:59 > 0:18:02Cajun spiced lamb chump, butternut squash puree,
0:18:02 > 0:18:04roasted tongue sauteed off in the pan with the sauce
0:18:04 > 0:18:06and then I'm going to glaze some baby gems up,
0:18:06 > 0:18:09dry them off in the pan, finish them in some yoghurt and fresh mint
0:18:09 > 0:18:11so it's still getting an English flavour
0:18:11 > 0:18:13with the mint that people love with lamb.
0:18:13 > 0:18:17I think there are two elements here that will impress the guests tonight
0:18:17 > 0:18:21and that's using lettuce as a vegetable and the use of tongues as well, lamb's tongues,
0:18:21 > 0:18:24because using offal always impresses professional chefs
0:18:24 > 0:18:26and they always love to eat that kind of stuff,
0:18:26 > 0:18:31but the one thing that they might be a little bit surprised by is Cajun spices.
0:18:31 > 0:18:34It's not too over the top, I don't want to blacken it at all.
0:18:34 > 0:18:37Yeah, that's the one thing, that really black, charred exterior
0:18:37 > 0:18:39which can be very bitter and very intense.
0:18:39 > 0:18:41I think it's about letting the oven do the work
0:18:41 > 0:18:43and letting the lamb speak for itself.
0:18:43 > 0:18:45You've got six hours. Are you confident with that?
0:18:45 > 0:18:49Confident with six hours, it's about getting it out to those guys perfection.
0:18:49 > 0:18:51For me, they're not chefs today, they're customers
0:18:51 > 0:18:55- and I wouldn't serve any different to anyone else. - I like your attitude, I like that.
0:18:55 > 0:18:56I've got to have that in my head as well.
0:18:56 > 0:18:58- Good on you. Good luck.- Thank you.
0:19:03 > 0:19:07I've just got to crack on and get my puree working.
0:19:07 > 0:19:09Get my lambs all prepped.
0:19:09 > 0:19:14Pass my sauce off, pack my baby gem, get my mint/yoghurt sauce working...
0:19:14 > 0:19:18Uh, yeah. Yeah, I've got a lot to do when you start looking at it like that, yeah.
0:19:26 > 0:19:29Lamb chumps are one of the most flavourful cuts of lamb
0:19:29 > 0:19:30and cooked in the right way -
0:19:30 > 0:19:33nice and pink, but left to rest a long time -
0:19:33 > 0:19:35they should be very tender.
0:19:37 > 0:19:39I love the idea of Cajun spicing.
0:19:39 > 0:19:41But he's going to have to be very careful
0:19:41 > 0:19:44how he judges this cos one thing they won't be impressed with
0:19:44 > 0:19:49is just something that's going to take their palate away and be too fiery.
0:20:05 > 0:20:09Right, Keri. You're in charge of the grand finale - dessert.
0:20:09 > 0:20:11What is it?
0:20:11 > 0:20:13Goat's cheese semifreddo
0:20:13 > 0:20:16with roasted apricots
0:20:16 > 0:20:17and raspberry jelly,
0:20:17 > 0:20:19and toasted quinoa.
0:20:19 > 0:20:22Oh, that's interesting.
0:20:22 > 0:20:25I've never come across toasted quinoa. It must be quite nutty.
0:20:25 > 0:20:27Yes, very nutty.
0:20:27 > 0:20:29And a goat's cheese semifreddo -
0:20:29 > 0:20:32like a parfait - so it's frozen but not completely frozen?
0:20:32 > 0:20:34Yeah, not completely frozen.
0:20:34 > 0:20:37I have some moulds which I'll line with acetate.
0:20:37 > 0:20:41That will hold the shape for me, then straight into the chiller.
0:20:41 > 0:20:43How long does it take to set?
0:20:43 > 0:20:45They have to be in the freezer for at least four hours.
0:20:45 > 0:20:47HE WHISTLES You've got to push yourself.
0:20:47 > 0:20:50This is a hard one. It's important...
0:20:50 > 0:20:52this is the first job.
0:20:52 > 0:20:54It's a really nice dessert.
0:20:54 > 0:20:57- Sounds nice, but you know my uncle's coming for dinner?- I know!
0:20:57 > 0:21:01It's like 110% for this...
0:21:01 > 0:21:03especially cos your uncle's coming.
0:21:03 > 0:21:04Even more so because he's here.
0:21:04 > 0:21:07If he has a big smile on his face
0:21:07 > 0:21:09when it comes to dessert, I'll be happy.
0:21:09 > 0:21:11I'd be ecstatic!
0:21:16 > 0:21:18Keri's in charge of the grand finale -
0:21:18 > 0:21:19the dessert.
0:21:19 > 0:21:23She is preparing a goat's cheese semifreddo.
0:21:23 > 0:21:25The biggest risk of a semifreddo
0:21:25 > 0:21:28is that it ends up being a molten mess on the plate
0:21:28 > 0:21:29and not frozen at all.
0:21:29 > 0:21:33It has to be soft, smooth and silky. And no grains in it at all.
0:21:37 > 0:21:40With the goat's cheese semifreddo mix made,
0:21:40 > 0:21:45Keri makes a start on over 30 cylindrical moulds to put it in.
0:21:48 > 0:21:50I think so far, so good.
0:21:50 > 0:21:52Just got to get my moulds lined.
0:21:52 > 0:21:56As soon as they're lined, the semifreddo will be straight into the freezer.
0:21:56 > 0:21:59Then I can kind of semi-relax after that.
0:22:03 > 0:22:06In order to release the semifreddo from the moulds,
0:22:06 > 0:22:12each one has to be precision-lined with a piece of acetate.
0:22:18 > 0:22:21Keri has that anxious, worried look on her face.
0:22:21 > 0:22:25Those little semifreddos needed four hours to set in the freezer.
0:22:25 > 0:22:26That's cutting it pretty fine.
0:22:30 > 0:22:32I'm feeling the pressure a little bit.
0:22:32 > 0:22:36Lining these moulds is taking a lot longer than what I allowed.
0:22:36 > 0:22:38But it's a job that has to be done - you can't not do it.
0:22:38 > 0:22:41It will be worthwhile... in the end,
0:22:41 > 0:22:44just to guarantee every one of them looks the same.
0:22:52 > 0:22:55The chefs have been prepping for three hours.
0:22:59 > 0:23:02Oli starts work on his beetroot purees.
0:23:04 > 0:23:07They need to be slow-roasted with olive oil, salt and thyme,
0:23:07 > 0:23:09until soft and infused with flavour.
0:23:15 > 0:23:18Next, he moves onto the pickled beetroot and mooli.
0:23:20 > 0:23:24- How are we doing, young man? - Yeah, good. Everything I want to get on early is on.
0:23:24 > 0:23:26So your salmon is vac-packed
0:23:26 > 0:23:28- And your parfait is freezing?- Yeah.
0:23:28 > 0:23:32Cracking on with the small bits. I need to get my riette on, my creme fraiche is hanging.
0:23:32 > 0:23:33I'm sort of on course.
0:23:33 > 0:23:35Mm!
0:23:49 > 0:23:53Anton has confited the lamb tongues in duck fat,
0:23:53 > 0:23:55garlic, rosemary and thyme,
0:23:55 > 0:23:57for nearly two hours.
0:23:57 > 0:24:01Now, each one needs to be peeled to remove the chewy skin.
0:24:02 > 0:24:05We're cooking for chefs here, they love offal.
0:24:05 > 0:24:08For me, the most underrated piece of meat on the animal.
0:24:08 > 0:24:1120 minutes, then we'll have them done.
0:24:11 > 0:24:13Sometimes you need a little paring knife,
0:24:13 > 0:24:17but it will come off in your fingers...if they're cooked right.
0:24:25 > 0:24:30Keri's custom-made moulds for her semifreddo are finally ready.
0:24:32 > 0:24:35So she finishes off the semifreddo mix
0:24:35 > 0:24:38by adding whipped cream and lemon juice...
0:24:42 > 0:24:45..before carefully pouring it into her moulds.
0:24:45 > 0:24:49I'm just worried the mix will leak out the bottom.
0:24:53 > 0:24:55Ah, it is going to come out.
0:24:57 > 0:25:00I just need to make sure they're lined at the bottom.
0:25:03 > 0:25:05That just adds...
0:25:05 > 0:25:07extra time onto...
0:25:07 > 0:25:09unfactored-in time.
0:25:09 > 0:25:12I don't have that time to spare.
0:25:30 > 0:25:33Yay! Yay!
0:25:34 > 0:25:37That's one massive, massive job.
0:25:37 > 0:25:40The biggest element to the dish.
0:25:40 > 0:25:43It's just...it was hard.
0:25:43 > 0:25:46But it's done now, so I can...
0:25:47 > 0:25:49..worry about the rest.
0:25:54 > 0:25:56Three hours to go, guys. Three hours to kickoff.
0:26:00 > 0:26:04Oli is halfway through slicing the pumpernickel bread
0:26:04 > 0:26:06to make his Melba toast.
0:26:06 > 0:26:08How are we doing, Oli?
0:26:08 > 0:26:09Yeah, good.
0:26:09 > 0:26:12I'm not entirely happy with the thickness, the consistency.
0:26:12 > 0:26:15You need to get it a lot thinner than that.
0:26:15 > 0:26:18I was thinking of going downstairs and getting on the meat slicer...
0:26:18 > 0:26:20trying to get them all the same and a lot thinner.
0:26:26 > 0:26:28Loads to do, loads more.
0:26:28 > 0:26:30I've only got the main things on,
0:26:30 > 0:26:33so I have loads of little jobs to get done.
0:26:43 > 0:26:45It just seems to be falling apart on the machine.
0:26:45 > 0:26:48I think I'll just have to cut it by hand...
0:26:48 > 0:26:50it might be a wiser one...
0:26:50 > 0:26:52and just do it a little thicker.
0:27:00 > 0:27:04Just making the yoghurt glaze for the baby gems.
0:27:04 > 0:27:07That's another element done.
0:27:07 > 0:27:11Sauce on, squash is on, lamb's marinating, tongues are cooked.
0:27:11 > 0:27:14I'm saying it's all going be good but it'll all go downhill
0:27:14 > 0:27:15at about seven o'clock.
0:27:15 > 0:27:17I feel it in my bones.
0:27:18 > 0:27:21It's just too smooth. I don't like it.
0:27:26 > 0:27:28Did you get the meat slicer?
0:27:28 > 0:27:31Yeah, I did. It didn't work out - it kept getting caught in it.
0:27:31 > 0:27:33So I've just done it by hand.
0:27:33 > 0:27:35So you have your salmon sous vide
0:27:35 > 0:27:38vac-packed - it's going to be all right?
0:27:38 > 0:27:40Yeah, I'll wash that last minute, maybe.
0:27:40 > 0:27:41That's my aim, anyway, so I need to...
0:27:41 > 0:27:43Yeah. Don't get caught short,
0:27:43 > 0:27:45cos it'll take a long time to dress those plates,
0:27:45 > 0:27:47if you want them to be perfect.
0:27:54 > 0:27:56I'm feeling good about tonight, but then again,
0:27:56 > 0:27:59there's less than an hour to go
0:27:59 > 0:28:01and a lot can go wrong in that time.
0:28:01 > 0:28:02STEAM HISSES
0:28:09 > 0:28:15Outside, the great gathering of Michelin-starred chefs has begun.
0:28:19 > 0:28:21They include...
0:28:48 > 0:28:51And the three-star chefs...
0:29:01 > 0:29:03And this year,
0:29:03 > 0:29:07they are joined by two culinary godfathers...
0:29:07 > 0:29:09Michel Roux...
0:29:09 > 0:29:10and Anton Mosimann,
0:29:10 > 0:29:13who have both held three Michelin stars.
0:29:15 > 0:29:17We have so many memories from the past, of course.
0:29:17 > 0:29:20So many memories. 35 years, we know each other.
0:29:20 > 0:29:21We used to see each other...
0:29:21 > 0:29:24maybe once a month, every two months.
0:29:24 > 0:29:26It's wonderful to have a gathering like that, isn't it?
0:29:26 > 0:29:28I think it's great - fantastic.
0:29:28 > 0:29:30Especially when we are going to have a dinner.
0:29:30 > 0:29:32- HE LAUGHS - Exactly. Why not?
0:29:37 > 0:29:41Right, guys. I've just seen them walk in.
0:29:43 > 0:29:45They are hungry.
0:29:45 > 0:29:50They are hungry, and they are expecting.
0:29:50 > 0:29:52One hour to go.
0:29:52 > 0:29:54Let's get it on. Come on.
0:30:02 > 0:30:04Oli's salmon should now be ready,
0:30:04 > 0:30:07after curing in a vacupack for four hours.
0:30:09 > 0:30:11You can feel it, it's firm to the touch.
0:30:11 > 0:30:13Some bits and the big bits are a bit flabby,
0:30:13 > 0:30:15but I won't used them, I'll cut into them nice...
0:30:15 > 0:30:17bits that are really firm.
0:30:18 > 0:30:20And his second salmon element,
0:30:20 > 0:30:23the parfait, is still setting in the fridge.
0:30:28 > 0:30:29- Yeah?- Yeah.
0:30:34 > 0:30:37I'm just taken my parfait out and seasoning it a bit more.
0:30:37 > 0:30:40You want to season it from the start, really, and leave it,
0:30:40 > 0:30:42so it sets up and you get a nice shape to it.
0:30:42 > 0:30:45But... I've got to season it!
0:30:47 > 0:30:50Because it's a cold dish, it's all going to hinge, I think,
0:30:50 > 0:30:52on seasoning.
0:30:52 > 0:30:55I just hope he's got his taste buds in place today.
0:30:57 > 0:30:59With new seasoning added,
0:30:59 > 0:31:02Oli can only hope they'll be firm enough
0:31:02 > 0:31:05to quenelle by the beginning of service.
0:31:17 > 0:31:20We're just starting to get a practice dish, really,
0:31:20 > 0:31:21going to the pass.
0:31:21 > 0:31:25I'm just going to trial up a baby gem.
0:31:25 > 0:31:27They can either be too crunchy...
0:31:27 > 0:31:28or too soft.
0:31:28 > 0:31:30And they can go brown.
0:31:30 > 0:31:32I need to get it done right at the last minute.
0:31:34 > 0:31:36When it comes to service,
0:31:36 > 0:31:38Anton will also have to glaze his lamb's tongues,
0:31:38 > 0:31:41and cook the Cajun lamb chumps medium-rare...
0:31:41 > 0:31:44just before he plates up.
0:31:51 > 0:31:53Ooh, that lamb looks a bit over!
0:31:53 > 0:31:55It IS over, chef, yeah.
0:31:55 > 0:31:58I don't want that lamb going out like that.
0:31:58 > 0:31:59Yeah. Yeah, I know.
0:32:08 > 0:32:11If you can get that lamb really pink, I think you're onto a winning dish there.
0:32:11 > 0:32:13It's smart, it's elegant,
0:32:13 > 0:32:15you have lots of different textures in there -
0:32:15 > 0:32:18you're on the right track.
0:32:18 > 0:32:21- But, please, make sure that lamb is not overcooked.- Yes, Chef.
0:32:35 > 0:32:39These will be the tuiles for the top of the semifreddo.
0:32:40 > 0:32:44You bake it off at 165 to 170,
0:32:44 > 0:32:45so they don't get too dark,
0:32:45 > 0:32:50and they need to be pliable, so you can bend them a little bit.
0:33:01 > 0:33:03How are we doing, young lady?
0:33:03 > 0:33:06I'm doing really well, Chef. I'm just waiting for my tuiles.
0:33:06 > 0:33:08The oven's not great.
0:33:08 > 0:33:11It's a slight concern, but nothing major. I have enough time.
0:33:11 > 0:33:14Only need to make 40.
0:33:14 > 0:33:1740?! How does 40 go into 30?
0:33:17 > 0:33:21Well, just in case I pick one up and it breaks...
0:33:21 > 0:33:23I just want to make sure I'm not running around,
0:33:23 > 0:33:26or somebody's not missing something off the plate.
0:33:26 > 0:33:29- No, it's good. I'm feeling really good.- Yeah?- Yeah.- Confident?
0:33:29 > 0:33:31As long as my tuiles come out, I'll be happy.
0:33:31 > 0:33:34- Good. Keep an eye on those tuiles. - Thank you.
0:33:34 > 0:33:36And they're burnt.
0:33:43 > 0:33:44Yeah, they're dark.
0:33:46 > 0:33:47Yeah.
0:33:51 > 0:33:53Hopefully...
0:33:53 > 0:33:56nothing too much to worry about.
0:34:07 > 0:34:13Very difficult to cook for so many talented chefs.
0:34:14 > 0:34:16I prefer to be sitting down at a table.
0:34:16 > 0:34:20I hope they will put all their hearts...
0:34:20 > 0:34:23I hope as well that they're going to take risks...
0:34:23 > 0:34:25cos, for me, it's the night they need to.
0:34:25 > 0:34:27This is their moment
0:34:27 > 0:34:29to produce the dishes to set them on the road
0:34:29 > 0:34:31for the rest of their career.
0:34:31 > 0:34:33If they can impress these guys, they can impress anybody.
0:34:40 > 0:34:43- Oli, 40 minutes to go. - Yeah.- You going to be on time?
0:34:43 > 0:34:45Yeah, I'm going to be on time.
0:34:46 > 0:34:47You don't believe me!
0:34:47 > 0:34:49It wasn't a very convincing, "Yep!"
0:34:49 > 0:34:52I AM going to be on time - I'm just concentrating.
0:34:52 > 0:34:55- Get going! 40 minutes, on the pass. - Thank you.
0:34:57 > 0:35:00I'll just spend my time and make sure I get everything bang-on now.
0:35:00 > 0:35:03And hopefully they'll like it!
0:35:07 > 0:35:11"Salmon, pumpernickel, beetroot and mooli pickles."
0:35:11 > 0:35:14I'm intrigued to see what this one comes out like.
0:35:14 > 0:35:16This combination of ingredients
0:35:16 > 0:35:17is very exciting for me.
0:35:17 > 0:35:20I hope there will be some cooked salmon.
0:35:20 > 0:35:22If it's well done, I think it can be very good.
0:35:25 > 0:35:26Oli, I think you'll be pushing it.
0:35:26 > 0:35:29I agree. It's going to be on the edge.
0:35:31 > 0:35:33Anton...
0:35:33 > 0:35:35- any chance you could come put these daikon on.- No worries.
0:35:35 > 0:35:38Could you just put one disk on each one?
0:35:41 > 0:35:44Come on! Cutting it fine, cutting it fine.
0:35:44 > 0:35:46Come on, come on, come on.
0:36:02 > 0:36:04Seven o'clock - you're late!
0:36:04 > 0:36:05OK. Sorry, Chef.
0:36:08 > 0:36:10Service please, on the first six plates.
0:36:27 > 0:36:29I was pleased with the food, yeah.
0:36:29 > 0:36:31Whether it's up to their standards or not, I couldn't say.
0:36:31 > 0:36:33They're all brilliant chefs.
0:36:33 > 0:36:36I'm a chef de partie, so...
0:36:36 > 0:36:39I'll get criticisms, but it's just so great to do this.
0:36:45 > 0:36:49For the starter, Oli has made a trio of salmon.
0:36:49 > 0:36:51A poached salmon riette,
0:36:51 > 0:36:54topped with a cured salmon parfait...
0:36:54 > 0:36:57and served with cubes of marinated salmon.
0:36:58 > 0:37:02They're accompanied by beetroot puree drops...
0:37:02 > 0:37:04pumpernickel Melba toast...
0:37:04 > 0:37:06pickled beetroot and mooli...
0:37:06 > 0:37:07or daikon.
0:37:10 > 0:37:12The dish looks really pretty - very clean.
0:37:12 > 0:37:15Really classic combination - I'm sure it will taste great.
0:37:18 > 0:37:20It's like dessert.
0:37:20 > 0:37:23It's a bit too pretty for me, on the look. But we shall see.
0:37:33 > 0:37:37It's a very, very good summer, refreshing...
0:37:37 > 0:37:39light, flavoursome dish.
0:37:39 > 0:37:43The mousse, the salmon round the outside was lovely.
0:37:43 > 0:37:47The combination with the beetroot and the pickles was really nice.
0:37:48 > 0:37:50The seasoning's nearly there.
0:37:50 > 0:37:52The balance is good.
0:37:52 > 0:37:53It's not bad.
0:37:53 > 0:37:57The pickled flavour with the salmon mousse was quite interesting.
0:37:57 > 0:38:00It could have been a little more seasoning,
0:38:00 > 0:38:02but overall I think it was really good.
0:38:02 > 0:38:04Salmon and beetroot - a classic combination.
0:38:04 > 0:38:06It works beautifully together.
0:38:06 > 0:38:07I thought the salmon we had
0:38:07 > 0:38:10could have done with a little more seasoning...
0:38:10 > 0:38:12but apart from that, it was a good plate of food.
0:38:12 > 0:38:14For me, the dish ticked lots of boxes.
0:38:14 > 0:38:16It was a great combination of flavours.
0:38:16 > 0:38:19It sort of did what it says on the tin.
0:38:19 > 0:38:21When you eat the dish, the salmon
0:38:21 > 0:38:23just become mixed.
0:38:23 > 0:38:26You don't really feel the texture difference between them.
0:38:26 > 0:38:27But the marinated salmon was good.
0:38:27 > 0:38:30I do like the three textures of salmon, however the two in the middle
0:38:30 > 0:38:33were kind of very similar, so it was all a bit mushy.
0:38:33 > 0:38:36It would have been nice to have a tiny bit of roast salmon on there,
0:38:36 > 0:38:38just to give it that cooked element.
0:38:38 > 0:38:42But... I think, together, it's tasted very nice.
0:38:42 > 0:38:45It was tasty, I ate the lot.
0:38:45 > 0:38:48But I was expecting a little bit more.
0:38:48 > 0:38:50I'm not feeling the love from the dish.
0:38:50 > 0:38:53I'm worried there's not enough going on.
0:38:53 > 0:38:56There's not enough textures and contrasts.
0:38:56 > 0:38:57We all know,
0:38:57 > 0:38:59when you look at simplicity,
0:38:59 > 0:39:02more in the classic side of things...
0:39:02 > 0:39:06it needs to be perfect, otherwise it doesn't work.
0:39:06 > 0:39:09The score was good, but not ten-out-of-ten.
0:39:09 > 0:39:13I really enjoyed all the flavours on my plate, particularly the pumpernickel.
0:39:13 > 0:39:15I think it shows, in such illustrious company,
0:39:15 > 0:39:17that good and faultless isn't good enough.
0:39:23 > 0:39:27I'm just nervous, to be honest... to see whether they like it.
0:39:27 > 0:39:28HE LAUGHS
0:39:42 > 0:39:44- Hey, Oli.- Hi.
0:39:44 > 0:39:45Well done, Chef.
0:39:45 > 0:39:48It must be proper nerve-wracking stood there in front
0:39:48 > 0:39:49of all these guys.
0:39:49 > 0:39:52The dish, I thought, was rock-solid.
0:39:52 > 0:39:55Flavours that everyone knows, and executed very, very well.
0:39:55 > 0:39:58Maybe just a little safe. But well done, Oli.
0:39:58 > 0:39:59Well done.
0:40:01 > 0:40:03A very good, colourful presentation.
0:40:03 > 0:40:04A very summery dish.
0:40:04 > 0:40:06A couple of errors that can be improved -
0:40:06 > 0:40:08a little more seasoning, maybe.
0:40:08 > 0:40:11And possibly to encourage some of the flavours to come out
0:40:11 > 0:40:14in a more definite way.
0:40:14 > 0:40:15But a good starter,
0:40:15 > 0:40:18and well-appreciated around the table, so thank you very much.
0:40:18 > 0:40:21THEY APPLAUD
0:40:26 > 0:40:30Thank you very much, everyone. Thank you. Enjoy your evening.
0:40:38 > 0:40:40HE LAUGHS
0:40:40 > 0:40:43It's just great to get comments, you know?
0:40:43 > 0:40:45I didn't get rinsed, which is nice.
0:40:45 > 0:40:48It wasn't "amazing" it was just "good". That's fine.
0:40:48 > 0:40:52Which I think is all right for me, to be honest.
0:40:52 > 0:40:56Those are guys that you look at as your mentors.
0:40:56 > 0:40:58You look at them and you learn from them.
0:40:58 > 0:41:01That's where I want to go, for sure.
0:41:04 > 0:41:09Anton now has just 40 minutes to get his main course out.
0:41:11 > 0:41:13He still needs to braise his lettuce...
0:41:16 > 0:41:18glaze his lamb tongues...
0:41:19 > 0:41:22and finish cooking his lamb chump.
0:41:24 > 0:41:27The hardest thing will be getting out everything hot.
0:41:28 > 0:41:30Really happy with everything so far.
0:41:30 > 0:41:32It's just getting that lamb bang-on.
0:41:34 > 0:41:35Technically quite tricky,
0:41:35 > 0:41:37cos the lamb chump can be quite...
0:41:37 > 0:41:39if it's not cooked and rested correctly,
0:41:39 > 0:41:41can be quite chewy.
0:41:41 > 0:41:42Chump of lamb could be very tough,
0:41:42 > 0:41:45could be like eating our shoes if it's not cooked properly.
0:41:45 > 0:41:48Cajun spice can be quite complex.
0:41:48 > 0:41:53It will be quite interesting to see how he balances that.
0:41:53 > 0:41:54It will be a challenge.
0:42:00 > 0:42:02Oh!
0:42:03 > 0:42:08I could dive into those chumps - lovely!
0:42:08 > 0:42:09I'm a big fan of lamb's tongues,
0:42:09 > 0:42:11so I'm really looking forward to eating that.
0:42:11 > 0:42:15And the lettuce - that sounds really unusual,
0:42:15 > 0:42:17so I'm waiting to see what that looks like.
0:42:18 > 0:42:20I've been dreaming about that dish...
0:42:20 > 0:42:22since I read it on the menu.
0:42:22 > 0:42:25I've got my mouth watering, I'm serious.
0:42:25 > 0:42:27That should be cooking at its best.
0:42:33 > 0:42:35- Anton?- Yes, Chef?- 17 minutes.
0:42:35 > 0:42:38Yeah!
0:42:40 > 0:42:41Keep your head down.
0:42:45 > 0:42:50Anton now has to get 30 immaculate mains out.
0:42:50 > 0:42:54Perfectly cooked and piping hot.
0:42:54 > 0:42:56Because it's hot, I need it out.
0:42:56 > 0:42:58You need hands for something like this.
0:42:58 > 0:43:00Anton, do you need Keri? She's ready, she can come up.
0:43:00 > 0:43:04If Keri can come up for five minutes to get me to push this out, that would be amazing.
0:43:07 > 0:43:09Keri?
0:43:10 > 0:43:13- Can you spare a minute?- I can come, right now.- You sure?- Yep.
0:43:15 > 0:43:17Anton, what do you need?
0:43:17 > 0:43:20I need the sauce passing off into the little sauce things...
0:43:20 > 0:43:21- and then just jugging up.- Yep.
0:43:33 > 0:43:35- Happy with that, Anton? - Yeah, it's nice.
0:43:45 > 0:43:47Six plates ready to rock and roll, please.
0:43:47 > 0:43:50- Anton?- Yes, Chef?- Looks like you're bang on time, mate. Well done.
0:43:58 > 0:43:59Come on!
0:43:59 > 0:44:01Come on! Big push!
0:44:02 > 0:44:04Service, please!
0:44:10 > 0:44:12Come on, Anton, you're nearly there.
0:44:15 > 0:44:17- That's it!- Service, please!
0:44:17 > 0:44:18Well done, Anton!
0:44:18 > 0:44:20Phwoar, that was good.
0:44:32 > 0:44:34For the main,
0:44:34 > 0:44:36Anton has cooked
0:44:36 > 0:44:38Cajun-spiced lamb chump,
0:44:38 > 0:44:39with braised lamb's tongue...
0:44:39 > 0:44:42on a squash puree...
0:44:42 > 0:44:45served with yoghurt-glazed baby gem lettuce...
0:44:45 > 0:44:47and lamb gravy.
0:44:51 > 0:44:54I really hope it delivers on the palate what it does on the nose.
0:44:54 > 0:44:57- Smells good. - Yes, smells really good.
0:45:02 > 0:45:04It's lovely.
0:45:04 > 0:45:07I really like the taste of the yoghurt on top of the baby gem.
0:45:07 > 0:45:10It's really delicious.
0:45:12 > 0:45:14The spice is nice.
0:45:14 > 0:45:17It's coming through, but you can still taste the lamb.
0:45:17 > 0:45:19- It's got really good balance. - A really, really nice dish.
0:45:19 > 0:45:22Obviously, I'm Welsh, so I'm quite biased towards lamb, anyway.
0:45:22 > 0:45:24But I thought the spicing was bang-on.
0:45:24 > 0:45:27I thought the yoghurt was a nice balance towards the spicing.
0:45:27 > 0:45:30Very good.
0:45:30 > 0:45:33Yoghurt-glazed baby gem.
0:45:33 > 0:45:36Wondering what that would be like. It actually all works together.
0:45:36 > 0:45:37He hasn't overpowered it.
0:45:37 > 0:45:40If you use these Cajun spices, you can kill the meat.
0:45:40 > 0:45:41You can still taste the lamb.
0:45:41 > 0:45:45It's a really nicely cooked dish.
0:45:45 > 0:45:48The lettuce - a big surprise to me, but it works very, very well.
0:45:48 > 0:45:49A fantastic dish!
0:45:49 > 0:45:53I like the softness of the lamb...
0:45:53 > 0:45:56the creaminess of the puree. It's beautiful.
0:45:56 > 0:45:58I'll serve this happily in my restaurant.
0:45:58 > 0:46:00Beautifully-seasoned.
0:46:00 > 0:46:01The spice is perfect for me.
0:46:01 > 0:46:04A really good dish, actually.
0:46:04 > 0:46:05Really good dish.
0:46:05 > 0:46:07All-in-all, I'm really enjoying it.
0:46:07 > 0:46:09I'm a happy little soul.
0:46:09 > 0:46:11There's nothing about this dish I didn't like.
0:46:11 > 0:46:13A dish that's not trying to be too clever.
0:46:13 > 0:46:16Each component of it is perfectly done.
0:46:16 > 0:46:18I thought the dish was absolutely delicious.
0:46:18 > 0:46:21Using spice, taking a risk, but just got the balance right.
0:46:21 > 0:46:23At the end of the whole dish,
0:46:23 > 0:46:26you got this pile of sauce you have to mop up.
0:46:26 > 0:46:29Thoroughly, thoroughly good dish.
0:46:29 > 0:46:31I would be happy to pay for that in a restaurant.
0:46:31 > 0:46:35A well-thought-through dish and whoever cooked it has definitely got some skill.
0:46:35 > 0:46:37Fantastic.
0:46:37 > 0:46:40Empty plates, empty plates. We're all happy.
0:46:42 > 0:46:44I think anyone in the professional catering trade
0:46:44 > 0:46:47who had to walk out there would be absolutely terrified.
0:46:47 > 0:46:48Yeah, I'm terrified.
0:47:01 > 0:47:03Anton...
0:47:03 > 0:47:06Michel Roux speaking. I'm the old one.
0:47:07 > 0:47:09Well, if I may say,
0:47:09 > 0:47:12it smelled good... and it tasted like food.
0:47:12 > 0:47:16And it was a beautiful dish, as far as I'm concerned.
0:47:16 > 0:47:19Food which I'd like to eat any day, every day.
0:47:19 > 0:47:22- So, well done.- Thank you very much.
0:47:22 > 0:47:25Main course today, absolutely stunning.
0:47:25 > 0:47:27Flavour-wise, was incredible.
0:47:27 > 0:47:28The lamb was cooked beautifully.
0:47:28 > 0:47:31For this bunch of reprobates on this table
0:47:31 > 0:47:34to be mopping up the sauce with their bread...
0:47:34 > 0:47:35absolutely amazing, Chef, well done.
0:47:35 > 0:47:38You've done yourself very, very proud. Well done, Chef.
0:47:38 > 0:47:40Thank you very much, Chef.
0:47:40 > 0:47:41This is an absolute honour.
0:47:41 > 0:47:44You don't get to go and see your heroes every day.
0:47:44 > 0:47:45So, for me, this is unbelievable.
0:47:47 > 0:47:48Thank you ever so much.
0:47:48 > 0:47:51THEY APPLAUD
0:48:10 > 0:48:13You can't ask for better than that, can you?
0:48:13 > 0:48:14You can't ask for better than that.
0:48:14 > 0:48:17These people you dream to be when you're a kid,
0:48:17 > 0:48:18when you first start catering.
0:48:18 > 0:48:21Michel Roux! He's a godfather of cooking.
0:48:21 > 0:48:23Anton Mosimann -
0:48:23 > 0:48:25the man has more little bowties than anyone in the world.
0:48:25 > 0:48:27He's an idol of mine.
0:48:27 > 0:48:30He even has the same name as me, he's that cool(!)
0:48:30 > 0:48:32I never thought I'd get those sort of comments,
0:48:32 > 0:48:35and maybe that proves what people say to me -
0:48:35 > 0:48:38I need to believe in who I am and what kind of chef I am.
0:49:05 > 0:49:07How are we doing, Keri?
0:49:07 > 0:49:09OK. I'm a little bit behind.
0:49:09 > 0:49:12Just because of service, that's all.
0:49:12 > 0:49:13But this is the last element.
0:49:13 > 0:49:17Just de-mould these and it's on the trolley, upstairs we go.
0:49:17 > 0:49:19Blimey, you've only just started!
0:49:19 > 0:49:20- Yep.- Ooh!
0:49:22 > 0:49:25- Happy with them?- Relatively happy. - "Relatively" - what does that mean?
0:49:25 > 0:49:27I'd be happier if they came out a bit easier -
0:49:27 > 0:49:29my hands are a bit... fresh right now.
0:49:39 > 0:49:42It's 25 minutes to go, and she's just now unfurling those semifreddos.
0:49:42 > 0:49:45She'll have to push herself now.
0:49:45 > 0:49:47She really is going to have to push herself.
0:50:13 > 0:50:15Apricot is the beginning of the season.
0:50:15 > 0:50:17It should be nice.
0:50:17 > 0:50:18Raw cheese,
0:50:18 > 0:50:20if it's not too strong, will be perfect.
0:50:20 > 0:50:22And semifreddo - I'm all for freddo!
0:50:24 > 0:50:2515 minutes to go.
0:50:25 > 0:50:29- I'm on time, yeah!- You sure - 15 minutes?- Absolutely.- Fantastic!
0:50:30 > 0:50:32Out of all the three dishes,
0:50:32 > 0:50:34it's probably the most adventurous.
0:50:34 > 0:50:38Goat's cheese with apricots - I see how it CAN work.
0:50:38 > 0:50:40Whether they pull it off is a different matter.
0:50:57 > 0:50:59- Keri, it looks great. - Thank you.
0:50:59 > 0:51:02Very, very nice. I love the colours.
0:51:02 > 0:51:04Six can go now, please.
0:51:08 > 0:51:11Come on, Keri, step it up.
0:51:13 > 0:51:16- You ready for six more?- Six more. - Yep. Come on, let's go.
0:51:22 > 0:51:24Come on, come on, come on.
0:51:24 > 0:51:26Nearly there.
0:51:31 > 0:51:34Michel Roux...
0:51:34 > 0:51:37I think that man is absolutely amazing.
0:51:40 > 0:51:41I just hope...
0:51:41 > 0:51:44hope, hope, hope...
0:51:44 > 0:51:46that he is enjoying the dessert.
0:51:48 > 0:51:50The goat's cheese semifreddo
0:51:50 > 0:51:52is topped with a butter tuile...
0:51:52 > 0:51:56and apricot kernels... served on apricot puree
0:51:56 > 0:51:58and toasted quinoa,
0:51:58 > 0:52:00with cubes of raspberry jelly...
0:52:00 > 0:52:02fresh raspberries
0:52:02 > 0:52:05and caramelised apricots.
0:52:05 > 0:52:07Out of the three dishes, for me,
0:52:07 > 0:52:09presentation-wise, this wins, hands-down.
0:52:09 > 0:52:11It looks phenomenal,
0:52:11 > 0:52:13but it's a combination I wouldn't have put together.
0:52:13 > 0:52:15I'm looking forward to tasting it.
0:52:15 > 0:52:17It's a plate that says, "Wow!"
0:52:17 > 0:52:18It looks amazing.
0:52:18 > 0:52:21It looks like something you want to eat.
0:52:26 > 0:52:30I'm extremely surprised how well it works.
0:52:30 > 0:52:31I was a bit sceptical,
0:52:31 > 0:52:32when I read it,
0:52:32 > 0:52:35but tasting it now, I think it's fantastic.
0:52:35 > 0:52:38The goat's cheese is there but it's not overpowering.
0:52:38 > 0:52:41It's such a delicate touch...
0:52:41 > 0:52:43of flavours here.
0:52:43 > 0:52:45It's a very clever dessert, that.
0:52:45 > 0:52:46The crucial thing for me in that
0:52:46 > 0:52:49was the balance between the goat's cheese and the sweetness
0:52:49 > 0:52:50was absolutely perfect.
0:52:50 > 0:52:53The balance, the crunchiness, the acidity...
0:52:53 > 0:52:57the apricot, the goat's cheese - there's a lot of work there.
0:52:57 > 0:52:59And everything was well done.
0:52:59 > 0:53:02The colours are flamboyant.
0:53:02 > 0:53:05The combination of flavour, it's absolutely perfect.
0:53:05 > 0:53:09The toasted quinoa is surprisingly good.
0:53:09 > 0:53:12I wish I would have created that. Seriously. It was mind-blowing.
0:53:12 > 0:53:13It was the best thing on this dish.
0:53:13 > 0:53:16Really well-crafted, well-balanced.
0:53:16 > 0:53:18It showed that someone's really thought about it.
0:53:18 > 0:53:20It was a very bold dessert.
0:53:20 > 0:53:23All the flavours were strong. She's a brave girl.
0:53:23 > 0:53:24I give her full marks.
0:53:24 > 0:53:27Can't say anything bad about it. I absolutely love it.
0:53:27 > 0:53:30When you're pushing boundaries, you need to get it right...
0:53:30 > 0:53:34and they've got it right. It's a fantastic dish.
0:53:34 > 0:53:37It was just a dish what I would happily pay good money for,
0:53:37 > 0:53:39and sit in any top restaurant and eat.
0:53:39 > 0:53:40I just thought it was wonderful.
0:53:40 > 0:53:43Whoever produced that dish... will go a long way.
0:53:43 > 0:53:46I think it's a fantastic end to a meal.
0:54:00 > 0:54:01Keri...
0:54:01 > 0:54:04when I read the menu first, I thought, "Mm - not quite sure."
0:54:04 > 0:54:08But, tasting the dessert, the combinations,
0:54:08 > 0:54:11it was not overpowering, it was well-balanced, so...
0:54:11 > 0:54:13- well done.- Thank you.
0:54:13 > 0:54:15SHE SIGHS
0:54:16 > 0:54:20Keri, I call what you just gave us "a rainbow of pleasure."
0:54:20 > 0:54:24It is a perfect dessert.
0:54:24 > 0:54:26You're doing wonder.
0:54:26 > 0:54:28And it will go on and on and you will get better,
0:54:28 > 0:54:30believe me.
0:54:30 > 0:54:34- Well done, Keri.- Thank you very much.- You can be proud. Thank you.
0:54:34 > 0:54:36I'm just...
0:54:36 > 0:54:38overwhelmed with...
0:54:38 > 0:54:42the amount of chefs that I've looked up to...
0:54:42 > 0:54:44from when I was 15 or 16.
0:54:44 > 0:54:46I'm just...
0:54:46 > 0:54:49mesmerised and overwhelmed.
0:54:49 > 0:54:51I'm so happy
0:54:51 > 0:54:54that you all enjoyed it. I feel extremely proud.
0:54:54 > 0:54:55THEY APPLAUD
0:54:55 > 0:54:58- SHE SIGHS - Thank you.
0:55:10 > 0:55:13Oh...my...word.
0:55:14 > 0:55:16How crazy was that?
0:55:18 > 0:55:20They loved it. They absolutely loved it.
0:55:20 > 0:55:23The greats in the world
0:55:23 > 0:55:26have just said that your food is amazing.
0:55:26 > 0:55:29That doesn't happen every day.
0:55:29 > 0:55:31So...I'm going to relish
0:55:31 > 0:55:34every single piece of that.
0:55:34 > 0:55:37And I'll keep those comments in my head for the rest of my life.
0:55:39 > 0:55:41Got a face ache.
0:55:41 > 0:55:43SHE SIGHS
0:55:50 > 0:55:52THEY APPLAUD
0:55:58 > 0:56:01Guys, what can I say? I'm sure this was a daunting night for you.
0:56:01 > 0:56:05Even me, cooking for my table alone, would have been terrifying.
0:56:05 > 0:56:08I have to say, dinner was fantastic.
0:56:08 > 0:56:10You can all be very proud of yourselves. Well done.
0:56:10 > 0:56:12What you did tonight is amazing.
0:56:12 > 0:56:14Some dishes were exceptional,
0:56:14 > 0:56:17some dishes were...memorable.
0:56:17 > 0:56:20You've got a great future ahead of you, so...good luck!
0:56:20 > 0:56:22THEY APPLAUD
0:56:32 > 0:56:35- Nice work!- Go on, Kezza!
0:56:35 > 0:56:37Yay!
0:56:37 > 0:56:38Give us a grin.
0:56:38 > 0:56:40Well done, guys, well done!
0:56:40 > 0:56:42I'm so proud of them.
0:56:42 > 0:56:46To have produced that food for that audience tonight...
0:56:46 > 0:56:47that's unbelievable.
0:56:52 > 0:56:56Today has made my life worth living. It's an absolutely amazing feeling.
0:56:58 > 0:57:01It's a great day, but there's more to come.
0:57:01 > 0:57:04And it's still a competition. We have a long way to go yet
0:57:04 > 0:57:05before we prove ourselves.
0:57:05 > 0:57:10It hasn't sunk in. It really hasn't.
0:57:10 > 0:57:14All I know is I'd love to be the winner of MasterChef.
0:57:14 > 0:57:17I'm going to do my utmost.
0:57:17 > 0:57:20I've got to pull something brilliant out the bag.
0:57:20 > 0:57:22And I intend to.
0:57:24 > 0:57:26Nothing has ever happened to me like this.
0:57:26 > 0:57:30My other highlight's like going on holiday or something!
0:57:30 > 0:57:32After tonight,
0:57:32 > 0:57:34it's like, "Wow!"
0:57:34 > 0:57:38That's just the start of the finals. I can't imagine what's to come.
0:57:43 > 0:57:47Tomorrow night, in the penultimate show...
0:57:47 > 0:57:51the finalists are given rare access
0:57:51 > 0:57:54to one of the world's most enigmatic kitchens...
0:58:02 > 0:58:04Awesome!
0:58:04 > 0:58:10..in the restaurant that revolutionised the way we think about food...
0:58:12 > 0:58:15Absolutely blown away!
0:58:15 > 0:58:19..Heston Blumenthal's Fat Duck.
0:58:53 > 0:58:56Subtitles by Red Bee Media Ltd