0:00:05 > 0:00:09Only an elite group of chefs holds two Michelin stars.
0:00:10 > 0:00:14- Michel Roux Jr is one of them. - One lamb, two fish.- Oui!
0:00:15 > 0:00:19Now he, Gregg Wallace and Monica Galetti
0:00:19 > 0:00:22are on the hunt for Britain's next culinary superstar.
0:00:23 > 0:00:27A professional with the talent to cut it in the world's top kitchens.
0:00:30 > 0:00:31Ca c'est fait.
0:00:41 > 0:00:43It's the final week of the competition.
0:00:43 > 0:00:50And Oli, Keri and Anton are the last three chefs remaining.
0:00:50 > 0:00:54When you're in the final three, you're going to put a lot of work
0:00:54 > 0:00:56into what we've actually got to do, and a lot of time.
0:00:56 > 0:00:59So, realistically, you know, I'd love to win it.
0:00:59 > 0:01:02But it's going to be very hard to get there.
0:01:03 > 0:01:06Ultimately, all of us are here to win it.
0:01:06 > 0:01:08I've just got to give it everything I've got,
0:01:08 > 0:01:09every day I'm here, you know?
0:01:10 > 0:01:13It has been mentally and physically demanding.
0:01:13 > 0:01:17But now I won't give up until that last dish is plated.
0:01:17 > 0:01:19It's still all to play for.
0:01:41 > 0:01:43The village of Bray is in rural Berkshire.
0:01:46 > 0:01:5017 years ago, an unknown and untrained chef
0:01:50 > 0:01:53called Heston Blumenthal opened a restaurant here
0:01:53 > 0:01:57that has gone on to change the face of gastronomy for ever.
0:02:01 > 0:02:02The Fat Duck.
0:02:04 > 0:02:06What set Blumenthal apart was his obsession
0:02:06 > 0:02:11with questioning the accepted rules of cooking and dining.
0:02:11 > 0:02:14And in breaking and rebuilding those rules,
0:02:14 > 0:02:17food would never be the same again.
0:02:35 > 0:02:39Using tools that had never been seen in the kitchen before,
0:02:39 > 0:02:42he introduced menus with bizarre sounding dishes
0:02:42 > 0:02:45that challenged the senses but delighted diners.
0:02:47 > 0:02:51It brought a global spotlight to this quiet village.
0:03:08 > 0:03:11Within eight years of opening,
0:03:11 > 0:03:14the restaurant was awarded a coveted third Michelin star.
0:03:16 > 0:03:21And in 2005 it was named the best restaurant in the world
0:03:21 > 0:03:23by Restaurant magazine.
0:03:25 > 0:03:29A generation of chefs, a culinary language
0:03:29 > 0:03:31and an entire new technical discipline
0:03:31 > 0:03:35based on stimulating the senses continues to be defined
0:03:35 > 0:03:38by what goes on inside these walls.
0:03:39 > 0:03:42The Fat Duck has contributed a huge amount to the food culture
0:03:42 > 0:03:45and the way we think and the way we cook.
0:03:45 > 0:03:48Great British food has always been fantastic.
0:03:48 > 0:03:51The Fat Duck has just taken it to a whole new level.
0:03:52 > 0:03:55When I got one star, I went to the Fat Duck just after they got two.
0:03:55 > 0:03:58And that was a turning point in my life.
0:03:58 > 0:04:01It opened up so many doors in this country.
0:04:01 > 0:04:04And so many people have been driven by what Heston's achieved.
0:04:05 > 0:04:08When you go there, you might go with preconceptions,
0:04:08 > 0:04:10thinking I'm about to have tricks played on me.
0:04:10 > 0:04:13But then you sit there and eat the food, and it tastes fantastic.
0:04:14 > 0:04:16When the history books are written,
0:04:16 > 0:04:21I think it will show that the kitchen at the Fat Duck is the source
0:04:21 > 0:04:26of more creative and more inventive food than anywhere else in Britain.
0:04:27 > 0:04:31Today, Heston Blumenthal continues to push forward
0:04:31 > 0:04:34these culinary boundaries.
0:04:34 > 0:04:36Along with his head chef, Jonny Lake,
0:04:36 > 0:04:40and head chef of the development kitchens, Jocky Petrie.
0:04:41 > 0:04:44We're trying to take the guests away from an average,
0:04:44 > 0:04:46run-of-the-mill experience meal.
0:04:46 > 0:04:49We're taking them out of their comfort zone.
0:04:49 > 0:04:52Places they've never been to before.
0:04:52 > 0:04:54Or places they want to revisit.
0:04:54 > 0:04:57And these dishes hopefully conjure up that experience.
0:04:58 > 0:05:03One of the most important principles that we work by is that whatever
0:05:03 > 0:05:07we're serving to the guest has to taste good and it has to make sense.
0:05:07 > 0:05:11Even if it looks amazing and it smokes and steams,
0:05:11 > 0:05:15unless it has a purpose, and it tastes good, we won't do it.
0:05:15 > 0:05:17Because there's no point.
0:05:19 > 0:05:22Pretty much every chef that I know would love to swap places
0:05:22 > 0:05:23with me right now.
0:05:23 > 0:05:26But they're not going to get the chance!
0:05:27 > 0:05:29It's not a normal three star, you know.
0:05:29 > 0:05:31It's a three star with something extra that you've never seen.
0:05:31 > 0:05:33So it's completely new to me,
0:05:33 > 0:05:36and I'm just really excited about taking everything in, really.
0:05:37 > 0:05:40I wouldn't say excited. I had more to say, like, super, super nervous.
0:05:43 > 0:05:46Our reputation is on the line with having these guys in the kitchen.
0:05:49 > 0:05:51They're going to have to produce the goods.
0:05:52 > 0:05:56These kitchens are rarely opened to outsiders.
0:05:56 > 0:05:58But today the finalists have been invited to witness
0:05:58 > 0:06:02some of the restaurant's iconic techniques.
0:06:02 > 0:06:06All right, guys, this is going to be your first masterclass of the day.
0:06:06 > 0:06:08Jonny is showing them scallops
0:06:08 > 0:06:12with birch syrup, bergamot, and Coral Royale.
0:06:12 > 0:06:17One scallop is pan-seared and the other isn't quite what it seems.
0:06:17 > 0:06:20Why I want to show the scallop dish
0:06:20 > 0:06:23is because it has a number of elements in it
0:06:23 > 0:06:27and techniques that kind of define what we do.
0:06:27 > 0:06:32So they get a really good idea of our style of cooking.
0:06:32 > 0:06:35We're going to make a fluid gel, what we call a fluid gel,
0:06:35 > 0:06:37out of caramelised onion water.
0:06:37 > 0:06:38OK?
0:06:38 > 0:06:40A fluid gel, you know,
0:06:40 > 0:06:44that's a technique that we developed probably over ten years ago now.
0:06:44 > 0:06:47To just make a better puree.
0:06:47 > 0:06:50We make the caramelised onion water, by slicing onions,
0:06:50 > 0:06:52placing them in a sous vide bag.
0:06:52 > 0:06:57- And we cook them at 85 degrees for 96 hours.- 96 hours!
0:06:57 > 0:07:00By the end of it, the onions are pretty much finished.
0:07:00 > 0:07:04And just by hanging it, you end up with that.
0:07:07 > 0:07:11A tiny amount of gelling agent is added to the hot onion water.
0:07:11 > 0:07:13And it's blended as it cools.
0:07:16 > 0:07:19Just going to show you one little trick here.
0:07:22 > 0:07:24To make the gel even smoother,
0:07:24 > 0:07:29it goes into a vacuum machine which sucks out any remaining air bubbles.
0:07:29 > 0:07:32OK. So you can see now all the air bubbles are out.
0:07:32 > 0:07:38We've got our nice dark caramelised onion colour back. OK?
0:07:39 > 0:07:42The real scallop is precision-cooked in the pan.
0:07:44 > 0:07:47To make the mock scallop, a cooked daikon radish cylinder
0:07:47 > 0:07:53is filled with a blend of scallop roe, Bergamot, grape seed and sesame oil,
0:07:53 > 0:07:58and dipped in glazed sesame seeds and Japanese panko breadcrumbs.
0:07:58 > 0:08:01Now that's ready to toast up in the pan.
0:08:03 > 0:08:07All plating, whether I do it, you do it, or anyone else,
0:08:07 > 0:08:09the guests should always get the same thing.
0:08:09 > 0:08:12It's very important to us. OK?
0:08:21 > 0:08:24- What do you think of that? - That's amazing.- Beautiful.
0:08:27 > 0:08:29Whoar!
0:08:38 > 0:08:40- That's amazing.- It's really good.
0:08:40 > 0:08:43But you've still got the scholar, and it tastes like the ocean as well.
0:08:43 > 0:08:44Awesome.
0:08:44 > 0:08:47- That is well nice!- Thanks.
0:08:53 > 0:08:57- Welcome, guys. So ready for the masterclass?- Yes.
0:08:58 > 0:09:00The masterclass dish we're going to show them
0:09:00 > 0:09:03is the take on a quintessential great British picnic.
0:09:03 > 0:09:06It's macerated strawberries, with an Earl Grey tea ice cream
0:09:06 > 0:09:07and strawberry jelly.
0:09:10 > 0:09:13We're trying to evoke memories of a Great British summer
0:09:13 > 0:09:16with the addition of the biscuit or the scone,
0:09:16 > 0:09:18the strawberries, the cream.
0:09:18 > 0:09:21The picnic blanket and the edible flowers.
0:09:21 > 0:09:23All looking very pretty but very nostalgic.
0:09:26 > 0:09:28The picnic blanket is made from white chocolate,
0:09:28 > 0:09:33which gets its check pattern from an edible transfer.
0:09:33 > 0:09:36OK. You see how thin this is? That's really key.
0:09:36 > 0:09:37It shows a bit of skill.
0:09:39 > 0:09:42So next up, we're going to macerate the strawberries.
0:09:43 > 0:09:47The fresh strawberries are spritzed with orange blossom water
0:09:47 > 0:09:50and then coated in chamomile and fructose.
0:09:50 > 0:09:53These flavourings are then drawn into the strawberry
0:09:53 > 0:09:56using another technique originated in these kitchens.
0:09:56 > 0:09:59So you place the strawberries into the vac pack machine.
0:09:59 > 0:10:01And what's going to happen in there when I close it,
0:10:01 > 0:10:04I'm going to pull all the air that is present in the vacuum machine,
0:10:04 > 0:10:09and what's going to happen, it's going to break the cell walls of the strawberry.
0:10:09 > 0:10:11And it's going to mix them with the fructose and the chamomile,
0:10:11 > 0:10:12and when the vacuum finishes,
0:10:12 > 0:10:15it's going to be pulled back into the strawberry.
0:10:22 > 0:10:23Take a smell.
0:10:26 > 0:10:29To finish the dish, a shortbread biscuit
0:10:29 > 0:10:32topped with a soft olive oil and white chocolate ganache
0:10:32 > 0:10:36is sprinkled with pistachios and freeze-dried raspberries.
0:10:36 > 0:10:39What we're going to do now, because we want the blanket
0:10:39 > 0:10:41to look more like a blanket, so we want it to fold over.
0:10:41 > 0:10:44So we take the blowtorch, ever so slightly.
0:10:45 > 0:10:50The blanket will fold over our ganache. OK?
0:10:52 > 0:10:53All right?!
0:11:01 > 0:11:05Finally, the Earl Grey tea ice cream is churned in seconds
0:11:05 > 0:11:09using one of the restaurant's most iconic techniques.
0:11:10 > 0:11:12Liquid nitrogen.
0:11:12 > 0:11:16So we just half fill the cone with jelly.
0:11:16 > 0:11:20We're going to put Mr Whippy ice cream on top. OK?
0:11:20 > 0:11:22So then we have our jelly
0:11:22 > 0:11:26and ice cream cone served with our macerated strawberry picnic.
0:11:26 > 0:11:29Brilliant. Let's dive in! Let's have a munch.
0:11:35 > 0:11:36Pretty good!
0:11:36 > 0:11:40- It's like when you first pick a strawberry from a field.- Yes.
0:11:40 > 0:11:42I can't stop smiling!
0:11:46 > 0:11:50Dishes like these are the result of ongoing experimentation
0:11:50 > 0:11:53in three separate development kitchens.
0:11:54 > 0:11:58A dish will take anywhere between six months to two years
0:11:58 > 0:12:04to get from concept to getting onto the menu. So it's a lengthy process.
0:12:04 > 0:12:10Young chefs from around the world clamour to be part of the evolution of the menu.
0:12:11 > 0:12:14So these are different fish in the samples.
0:12:14 > 0:12:19- I think it's cod, salmon and swordfish.- Incredible.- Yeah.
0:12:20 > 0:12:23You know it's a playground, to walk round the kitchen.
0:12:23 > 0:12:25And we love doing that, enjoy doing that.
0:12:25 > 0:12:27And that's what you want to encourage young guys as well,
0:12:27 > 0:12:32not to play with your food but just question it and enjoy it.
0:12:33 > 0:12:35It's delicious.
0:12:35 > 0:12:37It challenges me every day.
0:12:37 > 0:12:39You are constantly looking for something new
0:12:39 > 0:12:42and not resting on its laurels.
0:12:44 > 0:12:47Absolutely, I feel lucky to work here.
0:12:53 > 0:12:58Oli, Keri and Anton are now being given their own chance
0:12:58 > 0:13:01to experiment with ingredients from the restaurant's larder.
0:13:02 > 0:13:06They each have an hour and 15 minutes to cook a main course
0:13:06 > 0:13:07and a dessert.
0:13:08 > 0:13:10This is a very good test
0:13:10 > 0:13:12because it's very similar to the test that we do for the chefs
0:13:12 > 0:13:15at the Fat Duck when they're coming for an interview
0:13:15 > 0:13:16and for a job.
0:13:19 > 0:13:21I hope they kind of experiment a bit.
0:13:25 > 0:13:27And, you know, if it's something they haven't done before...
0:13:29 > 0:13:33..then I hope they have the courage to just try something new.
0:13:40 > 0:13:43This is going to be the toughest challenge for me in the competition.
0:13:43 > 0:13:46I'm a very classical, earth person, and this is more about, you know,
0:13:46 > 0:13:50putting liquid nitrogen in peas and, yeah, going for it, really.
0:13:54 > 0:13:56I'm going to do mackerel
0:13:56 > 0:13:59and gooseberries with a kind of garden salad.
0:14:00 > 0:14:05And then for dessert, I'm doing a take on Peach Melba.
0:14:05 > 0:14:07I'm going to use the processes of how they cook stuff
0:14:07 > 0:14:12and how the elements will work with it to make this dish, basically.
0:14:15 > 0:14:18I don't know if it's going to work, but I'll just try my hardest.
0:14:28 > 0:14:32I'm doing lamb with some summer veg and a tomato fluid gel.
0:14:35 > 0:14:38And then for the dessert I'm doing like a fruit salad.
0:14:39 > 0:14:42A lot of it is a bit of an experiment, to be honest.
0:14:42 > 0:14:45But I'm going to try and nail these techniques and if I don't, I don't.
0:14:45 > 0:14:48I've never done it before, so I haven't really got anything to lose.
0:14:53 > 0:14:58I'm going to do a piece of salmon which has been water bathed
0:14:58 > 0:15:02then sealed, with a cucumber and gooseberry fluid gel.
0:15:04 > 0:15:07Pickled melon and candied onion seeds.
0:15:07 > 0:15:09And dessert is still a work in progress!
0:15:11 > 0:15:13I'm taking a lot of risks.
0:15:13 > 0:15:16There's a lot of things that I haven't done. Hopefully I can pull it off.
0:15:16 > 0:15:17Oh!
0:16:09 > 0:16:13Anton has devised a dish of mackerel, cooked sous vide,
0:16:13 > 0:16:16with mackerel ceviche, pickled gooseberries,
0:16:16 > 0:16:21pickled radishes and shallots, and tomato seeds.
0:16:24 > 0:16:26It's a pretty nice-looking plate.
0:16:26 > 0:16:30There's a lot of colour there, which is good. Maybe a little too busy.
0:16:30 > 0:16:32But we'll see how it tastes.
0:16:42 > 0:16:45I like the pickled veg. I think it goes well with the fish.
0:16:45 > 0:16:48The gooseberries, the freshness there, the acidity.
0:16:48 > 0:16:52It's really, really good. It's the highlight of the dish, for sure.
0:16:52 > 0:16:55I'm very impressed. It's not too over-complicated,
0:16:55 > 0:16:59and on the time that was given to you, I think you've done very well.
0:17:01 > 0:17:06Anton's pudding is mascarpone cheese with sweet-and-sour peaches.
0:17:06 > 0:17:09Raspberry snow made with liquid nitrogen,
0:17:09 > 0:17:12caramelised hazelnuts and popcorn.
0:17:24 > 0:17:29Wow! It's definitely fresh raspberry going on there. Love it.
0:17:29 > 0:17:32The acidity is brilliant. It's great to find that in a dessert,
0:17:32 > 0:17:35because sometimes it can get too heavy, too creamy.
0:17:35 > 0:17:38You've got the cream aspect in there from the mascarpone cream.
0:17:38 > 0:17:41Bang, the raspberry is cutting right through there. I love it.
0:17:42 > 0:17:46I was a bit apprehensive about the popcorn. But it really does work.
0:17:46 > 0:17:49- Yeah, really good dish. - Thank you very much. Thank you.
0:17:53 > 0:17:54- Did pretty well.- I think so.
0:17:54 > 0:17:58This guy was under immense pressure and he's delivered the goods.
0:18:00 > 0:18:02I'm a bit kind of like relieved now,
0:18:02 > 0:18:05because it was a massive amount of pressure trying to do that.
0:18:05 > 0:18:07And yeah, it was good fun. Yeah, I really enjoyed it.
0:18:18 > 0:18:22The first time I've made a sorbet with liquid nitrogen, definitely!
0:18:23 > 0:18:24Exciting stuff.
0:18:40 > 0:18:43I don't know if it's good enough to put in front of three star chefs,
0:18:43 > 0:18:45but hopefully better than my mum's fruit salad!
0:19:02 > 0:19:08Oli has made lamb cooked in a water bath, served with summer veg.
0:19:08 > 0:19:09He has used the technique
0:19:09 > 0:19:11Jonny demonstrated in his masterclass
0:19:11 > 0:19:15to make a spicy tomato fluid gel.
0:19:15 > 0:19:17Looking at it, the fluid gel looks a little grainy,
0:19:17 > 0:19:19but we'll taste it and we'll see.
0:19:29 > 0:19:33The lamb is really well cooked. You've done a really good job there.
0:19:33 > 0:19:37The fluid gel actually didn't feel as grainy as it looked.
0:19:37 > 0:19:42But I found just the Tabasco a bit strong, a bit peppery.
0:19:42 > 0:19:43But, yeah, well done.
0:19:46 > 0:19:48I particularly like your presentation.
0:19:48 > 0:19:52It looked very simple. Just I wanted more tomato fluid jelly.
0:19:52 > 0:19:55There's nice acidity in there, but I want more of it on the plate.
0:19:58 > 0:20:00Oli's dessert is a fruit salad
0:20:00 > 0:20:05with strawberries macerated with mint sugar in a vacuum machine,
0:20:05 > 0:20:10compressed melon and a strawberry sorbet with an almond crumb.
0:20:18 > 0:20:21I'm loving the strawberries. The strawberries taste really good.
0:20:21 > 0:20:23I love the way you used the fructose
0:20:23 > 0:20:25and then the freshness of the mint in there.
0:20:25 > 0:20:29The sorbet, intense colour, lovely flavour. It's a really good dish.
0:20:29 > 0:20:33- Have you had fun? - I was pleased that I managed to do some of the stuff that you show me.
0:20:33 > 0:20:37So you know I was taking something from it, I've learned something.
0:20:37 > 0:20:40- Excellent. Well, there's more to come!- Good!- Thank you.
0:20:44 > 0:20:49Yeah, I learned quite a lot today. More than you could imagine, really.
0:20:49 > 0:20:52The whole day is completely different to anything I do, you know.
0:20:52 > 0:20:54I feel like, you feel like you can't cook again.
0:20:54 > 0:20:58It's a bit of a weird feeling. But it's kind of nice at the same time.
0:21:08 > 0:21:09Oh!
0:21:11 > 0:21:17I'm trying to achieve a gel which I can pipe on a plate.
0:21:19 > 0:21:22But there's too much acid in the gooseberries,
0:21:22 > 0:21:25which is stopping it from actually setting.
0:21:26 > 0:21:27You've got to push yourself,
0:21:27 > 0:21:32but you don't know whether it's going to work or not.
0:21:32 > 0:21:34Makes you feel sick, actually!
0:21:38 > 0:21:39SHE GROANS
0:22:16 > 0:22:18For her first dish,
0:22:18 > 0:22:22Keri has created salmon cooked sous vide, with pickled melon,
0:22:22 > 0:22:27cucumber flowers and cucumber and gooseberry fluid gel
0:22:27 > 0:22:29with candied onion seeds.
0:22:32 > 0:22:35The plating on the salmon, I really like it.
0:22:35 > 0:22:38- It's very clean, very pretty.- Thank you.
0:22:46 > 0:22:50For a first attempt at cooking fish in a water bath,
0:22:50 > 0:22:52I think you did a good job.
0:22:52 > 0:22:53I really like the fluid gel.
0:22:53 > 0:22:56What I really like about it is the black onion seeds in there.
0:22:56 > 0:22:58I think they come through really well.
0:22:58 > 0:23:00Given the constraints of it, and cooking in that kitchen,
0:23:00 > 0:23:02I think it's very good.
0:23:02 > 0:23:04- Thank you.- Yeah.
0:23:06 > 0:23:10For dessert, Keri has made a chocolate and star anise ice cream
0:23:10 > 0:23:12using liquid nitrogen.
0:23:12 > 0:23:16Served with a cherry jelly and an almond crumble.
0:23:26 > 0:23:30I get a real big bang of chocolate and star anise,
0:23:30 > 0:23:32which is delicious. I think it goes really well.
0:23:32 > 0:23:35I also like the way you've made a really smooth ice cream.
0:23:35 > 0:23:39I think the highlight of the dish is the ice cream you have in the centre of the plate.
0:23:39 > 0:23:40Thanks.
0:23:42 > 0:23:45Together, the two dishes, I think you've really shown
0:23:45 > 0:23:48a particular style that is kind of common between each
0:23:48 > 0:23:52in terms of presentation and very clear flavours.
0:23:52 > 0:23:54- And yeah, I like your style. - Thank you.
0:24:01 > 0:24:04It was really tough in there today, really, really tough.
0:24:06 > 0:24:09I had a lot of low points.
0:24:09 > 0:24:13But I feel so happy! I really do.
0:24:19 > 0:24:22Thanks very much for today, guys. You should be proud of yourselves.
0:24:22 > 0:24:23You did a very good job today,
0:24:23 > 0:24:25considering the task that was given to you.
0:24:25 > 0:24:28Now we've got an even greater challenge for you.
0:24:28 > 0:24:31We're going to train you to work service in our restaurant.
0:24:33 > 0:24:35This has never, ever happened before.
0:24:35 > 0:24:39So this is a big, big ask, from both sides.
0:24:39 > 0:24:41So I hope you take on the challenge.
0:24:41 > 0:24:43You're wearing the Fat Duck apron tomorrow.
0:24:43 > 0:24:46I need you looking like Fat Duck chefs. OK?
0:24:46 > 0:24:49So the two guys, I need you to show up clean-shaven tomorrow. OK?
0:24:49 > 0:24:50And you look like everyone else.
0:24:50 > 0:24:53So thank you very much, and we'll see you tomorrow.
0:24:53 > 0:24:54Thank you very much.
0:24:59 > 0:25:04That's insane. They're insane to entrust us to do that.
0:25:05 > 0:25:07If I had three stars and some random people
0:25:07 > 0:25:10walked into my kitchen, I wouldn't let them do it.
0:25:30 > 0:25:34I suppose this is what's expected of working in a three-star kitchen.
0:25:42 > 0:25:44Good luck, mate.
0:25:44 > 0:25:45See you later.
0:25:59 > 0:26:03- Morning, Anton.- Morning, chef. - How are you?- Very good, thank you.
0:26:03 > 0:26:05- Ready for today?- Yeah.
0:26:05 > 0:26:09Anton is responsible for the first dish on the menu.
0:26:09 > 0:26:13The savoury lollies, I think what we wanted to do there was
0:26:13 > 0:26:19recreate something that is quite internationally recognisable.
0:26:20 > 0:26:23But obviously with different flavours.
0:26:23 > 0:26:27The first one we are going to put on is the salmon twister.
0:26:27 > 0:26:31On the inside we have got cured and tea-smoked salmon,
0:26:31 > 0:26:33and then on the outside, we've got two mousses,
0:26:33 > 0:26:38the white one is horseradish and the green one is avocado.
0:26:38 > 0:26:41It's a very unique dish, it's a very quirky dish,
0:26:41 > 0:26:44but it works because it looks good.
0:26:44 > 0:26:47This is the chicken liver parfait feast.
0:26:47 > 0:26:52Inside is a chicken liver parfait dipped in a fig gel.
0:26:52 > 0:26:59We're going to coat it with roasted and chopped almond and coconut.
0:26:59 > 0:27:02A lot of things can go wrong in making them.
0:27:02 > 0:27:05The set has to be right, the flavours have to be right.
0:27:05 > 0:27:08There's so many little things that could go wrong.
0:27:08 > 0:27:10Perfectly in line.
0:27:11 > 0:27:14This is the Waldorf salad rocket.
0:27:14 > 0:27:19So from bottom to top, it's apple, celery and grape, and walnut.
0:27:19 > 0:27:21OK?
0:27:21 > 0:27:23And I think they just have to look so perfect
0:27:23 > 0:27:26because they're just out there all on their own.
0:27:31 > 0:27:36Anton's second dish is the Sound Of The Sea.
0:27:36 > 0:27:40Not only does the dish looks and taste like a beach scene,
0:27:40 > 0:27:44but it recreate the sound of actually being at the seaside.
0:27:44 > 0:27:47I think the Sound Of The Sea definitely is the ultimate
0:27:47 > 0:27:49multi-sensory dish.
0:27:49 > 0:27:54It's something in the late '90s, Heston started thinking about,
0:27:54 > 0:27:59you know, considering as many different senses that you can.
0:27:59 > 0:28:02Hearing, touch, sight, all of these things,
0:28:02 > 0:28:06altering the guest's perception of what they are eating.
0:28:06 > 0:28:10The base of the dish is inedible sand made from misa-infused
0:28:10 > 0:28:12tapioca flour.
0:28:12 > 0:28:16Topped with lemon and lime coriander cured mackerel.
0:28:16 > 0:28:21Seaweed and Rooibos tea-cured halibut and grilled abalone.
0:28:21 > 0:28:25A range of delicate seaweeds are placed amongst the fish.
0:28:25 > 0:28:27This is sea jelly bean.
0:28:27 > 0:28:32These come from the southern coast of Cornwall.
0:28:32 > 0:28:37A woman named Anne picks them for us and sends them to us every day.
0:28:37 > 0:28:41And it is finished with ponzu dressing and seaweed
0:28:41 > 0:28:43and shiitake mushroom foam.
0:28:43 > 0:28:48When it actually comes time to go, it's the final foam on the plate.
0:28:48 > 0:28:51If it's not right and it starts to collapse,
0:28:51 > 0:28:56it's a very difficult dish to clean and start again.
0:28:56 > 0:29:00That's the dish you're going to be doing. Think you can do it?
0:29:00 > 0:29:02- Yes, chef.- Great.
0:29:02 > 0:29:05The taste of the sea is close to my heart.
0:29:05 > 0:29:09I live near the beach, and it's part of my life, so loads of pressure,
0:29:09 > 0:29:13loads of mison plas, but I'm looking forward to that dish because it's me.
0:29:18 > 0:29:23- Morning, chef.- Morning, Keri. How are you?- I'm well, thank you.
0:29:23 > 0:29:26For service, you're going to be responsible for two dishes.
0:29:26 > 0:29:30I'm going to show you now the first one, the Mad Hatter's Tea Party.
0:29:31 > 0:29:36The dish is full of references to Alice In Wonderland.
0:29:36 > 0:29:42The Mad Hatter, the gold pocket watch and the Mock Turtle.
0:29:42 > 0:29:46At a basic level, it's soup and a sandwich,
0:29:46 > 0:29:48but the dish is anything but simple.
0:29:48 > 0:29:55That's a dish that came from a lot of different loves of Heston.
0:29:55 > 0:29:57He's fascinated with Lewis Carroll
0:29:57 > 0:29:59and the whole Alice In Wonderland story.
0:30:02 > 0:30:05The sandwich is made from perfect squares of bread
0:30:05 > 0:30:09filled with egg yolk, mustard and cucumber,
0:30:09 > 0:30:13egg-white mayonnaise with truffle oil, chives and smoked anchovies.
0:30:13 > 0:30:14OK?
0:30:15 > 0:30:19Black truffle and sherry reduction, and toast,
0:30:19 > 0:30:21spread with bone marrow and home-made ketchup.
0:30:27 > 0:30:31- When everything's ready together, you cut the sandwich and we go.- OK.
0:30:33 > 0:30:36At the base of the mock turtle soup is an egg shape
0:30:36 > 0:30:41made from turnip and swede and studded with gnocchi mushrooms.
0:30:43 > 0:30:45It's surrounded by pickled vegetables,
0:30:45 > 0:30:49diced ox tongue and truffle.
0:30:49 > 0:30:52You can see the kind of precision in terms of plating.
0:30:52 > 0:30:56I mean, this is just one. Hopefully you don't have shaky hands.
0:31:00 > 0:31:05The consomme is made by adding a stock-filled golden pocket watch to hot water.
0:31:13 > 0:31:16That's got to be the most beautiful thing I have ever seen.
0:31:16 > 0:31:21- It's just beautiful. - It's quite pretty.- Yeah.
0:31:24 > 0:31:27One extra little bit you're going to do
0:31:27 > 0:31:30which the guests would get directly after the mock turtle dish
0:31:30 > 0:31:32will be aerated beetroot.
0:31:35 > 0:31:39These small morsels are made from whipped concentrated beetroot juice,
0:31:39 > 0:31:42which is then dried to a crispy texture.
0:31:43 > 0:31:47At the last minute, they're filled with a horseradish cream.
0:31:47 > 0:31:51OK. Nice shape. I take the top half
0:31:51 > 0:31:53and just kind of squish them together.
0:31:53 > 0:31:58Push down, so it just starts to come out of the sides a little bit.
0:31:58 > 0:32:01They do not last very long. You've got a couple of minutes there
0:32:01 > 0:32:03to finish it off and serve it.
0:32:03 > 0:32:06After that, it'll start to disintegrate.
0:32:08 > 0:32:12- It's going to be amazing today, absolutely amazing.- Excited?
0:32:12 > 0:32:16I'm so excited, I'm like a small child. Yeah, I'm really excited.
0:32:16 > 0:32:18Perfect.
0:32:22 > 0:32:25- Morning, Oli.- Morning.- How are you?
0:32:25 > 0:32:28You're going to be in charge today of the two desserts.
0:32:28 > 0:32:32This is the BFG,
0:32:32 > 0:32:35Heston Blumenthal's take on the classic Black Forest gateau.
0:32:36 > 0:32:41The BFG took us two years to create from the point of the idea
0:32:41 > 0:32:44to the point where we're serving it now.
0:32:44 > 0:32:47There are nine layers to this complex dessert.
0:32:47 > 0:32:52Including a crispy almond base, sponge, aerated chocolate
0:32:52 > 0:32:55and chocolate ganache and mousses.
0:32:55 > 0:33:01This gateau, in total, is a two day process. So do not touch the gateau.
0:33:04 > 0:33:07The gateau is carefully placed onto a base of cherry jam
0:33:07 > 0:33:08and cocoa pieces.
0:33:10 > 0:33:13It's topped with a cherry and knotted vanilla pod,
0:33:13 > 0:33:17and then cherry puree is piped down the side of the cake.
0:33:18 > 0:33:23One line, all the same thickness, all the way down. It's really important.
0:33:23 > 0:33:25If that's not done right, you've got to start over again,
0:33:25 > 0:33:27and that means doing everything again.
0:33:29 > 0:33:34And the last element is a rocher, or scoop, of kirsch ice-cream.
0:33:34 > 0:33:38They all have to be the same size, they also have to look beautiful,
0:33:38 > 0:33:42so it's like an egg shape, they've got a point towards the end.
0:33:42 > 0:33:44And that's very much down to the chef.
0:33:44 > 0:33:46We have no machines that can make that.
0:33:51 > 0:33:55You're also going to be responsible for the final curtain, and that's the whisky wine gum.
0:33:56 > 0:33:58The inspiration for the whisky wine gums
0:33:58 > 0:34:01came from the actual wine gums you get in the store.
0:34:01 > 0:34:04We thought, well, they haven't got alcohol in them,
0:34:04 > 0:34:07so we thought, well, why don't we make them with alcohol?
0:34:07 > 0:34:11There's four flavour profiles in whisky, there's the smoky, floral,
0:34:11 > 0:34:14peaty and spicy.
0:34:14 > 0:34:17These flavours are represented in five whisky wine gums
0:34:17 > 0:34:21from Scotland and America.
0:34:21 > 0:34:25All must be delicately placed on a map just before serving.
0:34:25 > 0:34:28It's the bottle neck down first and the rest to follow.
0:34:33 > 0:34:36We take that to the pass, and that is served to the guest.
0:34:40 > 0:34:43Everything's just another step that what you'd usually do,
0:34:43 > 0:34:46just more detail, more elements. Yeah, it's pretty serious.
0:34:51 > 0:34:55Some of the restaurant's dishes can take up to a week to prep.
0:34:55 > 0:35:00And there are 40 chefs working to produce the food for just 42 covers.
0:35:01 > 0:35:03Almost one chef per customer.
0:35:05 > 0:35:09Today, service is for specially invited guests.
0:35:09 > 0:35:12And the finalists will be responsible for preparing
0:35:12 > 0:35:14some of the key elements to these dishes.
0:35:17 > 0:35:20Anton's starting on his savoury lollies.
0:35:20 > 0:35:25Removing the chicken parfait from the moulds is a painstaking process.
0:35:25 > 0:35:29They are then shaped and dipped in fig jelly.
0:35:29 > 0:35:32I need to make sure they're all regimental and all exactly the same.
0:35:34 > 0:35:38I had a cup of tea, didn't I? That's the worst, the caffeine in it.
0:35:38 > 0:35:39It's already made my hands go.
0:35:43 > 0:35:48Next, he starts on the coating to his salmon Twister lollies.
0:35:48 > 0:35:50The horseradish cream and avocado mousse.
0:35:55 > 0:35:57Whoa, no way...
0:35:57 > 0:36:00See, I told you if I drink tea, I get really shaky hands.
0:36:00 > 0:36:01No-one believes me.
0:36:05 > 0:36:09Carrie is making the mock eggs for the Mad Hatter's tea party.
0:36:11 > 0:36:14She's putting swede and turnip juice into moulds.
0:36:22 > 0:36:23The eggs are made.
0:36:23 > 0:36:26I don't think anyone's ever been so happy about filling a mould before!
0:36:29 > 0:36:34Oli has his work cut out with the nine-layered Black Forest gateau.
0:36:34 > 0:36:36At the base is a layer of crunchy praline
0:36:36 > 0:36:39which is topped with apricot gel.
0:36:39 > 0:36:42The next layer is a chocolate ganache
0:36:42 > 0:36:46topped with aerated chocolate that has to be precision-cut to size.
0:36:46 > 0:36:50At the heart of the dessert is a sponge square filled with a cherry
0:36:50 > 0:36:53and surrounded by white chocolate mousse.
0:36:56 > 0:37:00The final layer of the cake requires a different kind of chef white.
0:37:01 > 0:37:03All right, Oli, that looks great.
0:37:03 > 0:37:05There's definitely a vast improvement on before.
0:37:21 > 0:37:26Carrie now has to wrap the concentrated beef stock pocket watches with gold leaf.
0:37:38 > 0:37:40It's actually really hard.
0:37:40 > 0:37:43If you breathe too close, obviously, it goes everywhere.
0:37:47 > 0:37:49OK, that's good.
0:37:51 > 0:37:52Just another 28 to go.
0:37:54 > 0:37:55- Thanks for that.- No worries.
0:38:34 > 0:38:36With an hour to go before service,
0:38:36 > 0:38:39Anton is prepping for his Sound Of The Sea dish.
0:38:40 > 0:38:45He's made the edible sand and is now working on the fish.
0:38:49 > 0:38:51I'm just finishing grilling off the abalone
0:38:51 > 0:38:54for part of the Sound Of The Sea. So there's the abalone,
0:38:54 > 0:38:56halibut and the mackerel.
0:38:56 > 0:39:02I'm nervous, but I think nervous is always a good way to feel.
0:39:02 > 0:39:05It just means you care about what you're doing, doesn't it, really?
0:39:18 > 0:39:19So far, good job.
0:39:21 > 0:39:23Apart from that one you just did there. That's all right.
0:39:26 > 0:39:28And that one there as well, haha!
0:39:34 > 0:39:38It's 12:30pm, and the first diners are due to arrive.
0:39:41 > 0:39:46The service at the Fat Duck has to be impeccable
0:39:46 > 0:39:50and has to meet timing standards, precision, consistency, perfection.
0:39:52 > 0:39:55And knowing that there are going to be people involved there
0:39:55 > 0:40:00that haven't done this before, it's, yeah,
0:40:00 > 0:40:02it's going to be a challenge for us.
0:40:21 > 0:40:23Right, guys, first tables are in.
0:40:23 > 0:40:26OK, first checks will be coming through soon, so stand by.
0:40:26 > 0:40:28You're ready, you're confident with your dishes.
0:40:28 > 0:40:30It's going to the smooth, right?
0:40:30 > 0:40:31- ALL:- Yes, chef. - All right.
0:40:36 > 0:40:41I have for you an aperitif and I will be using liquid nitrogen.
0:40:41 > 0:40:44-196 degrees Celsius.
0:40:45 > 0:40:49I use egg white with vodka, lime juice and green tea.
0:40:54 > 0:40:56From the very first thing the guest gets on the menu,
0:40:56 > 0:40:59there's the sight and there's the smell and there's the touch
0:40:59 > 0:41:02and there's the taste. So hopefully these contestants
0:41:02 > 0:41:05are going to produce the food and capture the magic
0:41:05 > 0:41:07of the Fat Duck for our guests.
0:41:09 > 0:41:13I would ask you then to pick it up gently and have it all in one go.
0:41:24 > 0:41:25Fantastic, isn't it?
0:41:37 > 0:41:39- All right, Anton, I need four lollies.- Yes, chef.
0:41:42 > 0:41:44OK, gentle as you're picking them up.
0:41:49 > 0:41:52Keep the seam of the lollies towards the back, all right?
0:41:53 > 0:41:55That's it. OK, let's go. Feast.
0:41:59 > 0:42:01It's all very fiddly jobs,
0:42:01 > 0:42:04but that's what makes this place so amazing, really,
0:42:04 > 0:42:07it's the attention to detail in every little dish.
0:42:12 > 0:42:15All even, remember, all even? This is a bit high.
0:42:20 > 0:42:23- OK, well done, Anton. - Thank you, chef.
0:42:23 > 0:42:25Start getting ready on three more.
0:42:33 > 0:42:36So here we have savoury lollies.
0:42:38 > 0:42:42- It's a salad.- Haha! It's a salad on a stick!
0:42:44 > 0:42:47What your eyes are telling you is something different
0:42:47 > 0:42:50than what your tastebuds are telling you.
0:42:52 > 0:42:53Mm, this is really good.
0:42:55 > 0:42:57- Just the one bite.- Yeah! - GIGGLING
0:43:02 > 0:43:03My hands are OK today.
0:43:04 > 0:43:09I've got the gods on my side or something like that, I reckon.
0:43:09 > 0:43:11A little bit quicker now, Anton, OK.
0:43:11 > 0:43:14Remember, we're melting as we're going here, OK? So let's go.
0:43:17 > 0:43:18Let's bring them to the pass, let's go.
0:43:21 > 0:43:22OK.
0:43:29 > 0:43:30Oh, a Feast.
0:43:33 > 0:43:38Oh, this is the favourite. I've had it before and I love it.
0:43:41 > 0:43:44What this is is brilliantly clever, fun and it tastes delicious.
0:43:45 > 0:43:47They mess with your mind in here, don't they?
0:43:49 > 0:43:53All right, Anton, first table's cleared of the lollies.
0:43:53 > 0:43:55- So these need to go in five minutes. - Yes, chef.
0:43:55 > 0:43:59- Am I going to see them in five minutes, yeah?- Yes, chef.- OK.
0:44:01 > 0:44:05Yeah, this is the dish that's got a lot more elements,
0:44:05 > 0:44:08a lot more thought. I need to put my head down and concentrate, really.
0:44:14 > 0:44:17- How long do you need? - Two minutes, chef.
0:44:23 > 0:44:26Are we almost there, Anton, cos we're late now.
0:44:26 > 0:44:29- You told me tonight minutes, yeah? That's not two minutes.- Sorry, chef.
0:44:34 > 0:44:35I need one more jelly bean here.
0:44:38 > 0:44:40That's it. OK, foam, let's go.
0:44:42 > 0:44:44Down the plate, just touched the side, OK?
0:44:49 > 0:44:50OK, service, please.
0:44:57 > 0:45:00It's trying to remember everything. I could have been quicker,
0:45:00 > 0:45:04but I'd rather have it right than wrong, really.
0:45:10 > 0:45:12Have a lovely journey to the seaside.
0:45:12 > 0:45:14SEAGULLS SQUAWK
0:45:16 > 0:45:19WAVES CRASH
0:45:19 > 0:45:22Monica's definitely on her little island.
0:45:22 > 0:45:25I don't want to open my eyes and see you two.
0:45:32 > 0:45:36- Now you're getting it. - Right, chef.- OK. Let's go, please.
0:45:39 > 0:45:40Last four, Anton. Right?
0:45:45 > 0:45:47That's it. Next one.
0:45:47 > 0:45:49Just here. Careful now.
0:45:51 > 0:45:53OK. You happy with those? OK. Let's go.
0:45:56 > 0:45:58Right. That's it. Well done.
0:45:58 > 0:46:01Thank you very much, chef.
0:46:03 > 0:46:05It's just like a work of art.
0:46:05 > 0:46:07You just look at it and think...
0:46:07 > 0:46:09a little picture.
0:46:12 > 0:46:14Mmm.
0:46:14 > 0:46:17There's so much work that's gone on here in the techniques,
0:46:17 > 0:46:20the different cookings of the seafood.
0:46:20 > 0:46:24Anton has done an amazing job with this. Absolutely amazing.
0:46:24 > 0:46:27Can you hear me cos my waves are quite loud?
0:46:32 > 0:46:35OK, Keri. Start plating your first four.
0:46:37 > 0:46:40- How long do you need?- I think I need at least another two minutes.
0:46:40 > 0:46:42- Two minutes?- Yes, please.
0:46:43 > 0:46:47- Actually, chef, I would say four minutes.- Four minutes?
0:46:47 > 0:46:49- Yes, please. Sorry.- OK.
0:46:53 > 0:46:56It's just about concentration,
0:46:56 > 0:46:58getting everything in the right place and quickly.
0:47:03 > 0:47:05- Just sandwiches now, Keri?- Yes, chef.
0:47:12 > 0:47:16- Keri, the next three are away. - OK, chef.- How long do you need now?
0:47:16 > 0:47:19- Three minutes, please, chef.- Three minutes. Maximum three minutes?- Yes.
0:47:24 > 0:47:26The only concern I have is just speed.
0:47:26 > 0:47:29Her plating's really beautiful. It's accurate.
0:47:29 > 0:47:31It's just we need to go now.
0:47:39 > 0:47:41Fantastic.
0:47:41 > 0:47:43I have some watches.
0:47:45 > 0:47:49These watches belong to the Hatter, just like in the story.
0:47:54 > 0:47:56Magic.
0:47:57 > 0:48:00Chef, there's a problem with these eggs.
0:48:00 > 0:48:02- You've had them in the heater too long, OK?- OK.
0:48:02 > 0:48:06- I'm going to get you some help to catch up now, cos this is going to put you behind. OK?- OK.
0:48:06 > 0:48:09Get rid of those, put them aside and get some more in the drawer. OK?
0:48:15 > 0:48:19I'm all right. I'm all right. I just like things to be right.
0:48:21 > 0:48:24That's it. I just like things to be right.
0:48:27 > 0:48:30OK. Five now, Keri. Please.
0:48:36 > 0:48:40- We need them just like the first ones. OK?- Yes, chef.- Keep calm. OK?
0:48:43 > 0:48:45Let's go, please.
0:48:46 > 0:48:50Whilst drinking your cup of tea, we have sandwiches for you.
0:48:50 > 0:48:53So drink your tea, enjoy your Victorian toast sandwiches.
0:48:53 > 0:48:56- You'll be having a Mad Hatter's tea party.- Excellent.
0:49:11 > 0:49:14This is a stunningly, brilliantly clever thing. It's beautiful.
0:49:22 > 0:49:24Mmm!
0:49:24 > 0:49:27I don't know what it is, but it's delicious.
0:49:27 > 0:49:30So much flavour.
0:49:30 > 0:49:32Makes your head burst.
0:49:32 > 0:49:34Hmm.
0:49:34 > 0:49:35Very clever.
0:49:35 > 0:49:39There's a sort of technique and skill that's gone into this.
0:49:39 > 0:49:41Keri's done herself proud.
0:49:58 > 0:50:00That's perfect. OK, Keri? Perfect.
0:50:00 > 0:50:03Just like that, I need three more now. OK?
0:50:08 > 0:50:11Aerated beetroot with horseradish cream.
0:50:11 > 0:50:15Please take them with your fingers and enjoy them all in one go.
0:50:20 > 0:50:21Wow.
0:50:21 > 0:50:25Just a bit more pressure when you go down, OK?
0:50:25 > 0:50:27That's it. Perfect.
0:50:37 > 0:50:39- Oh! - LAUGHTER
0:50:41 > 0:50:43It's like a party in my mouth.
0:50:45 > 0:50:46But really!
0:50:51 > 0:50:54- Happy with that?- Yeah, very happy. - OK. Let's go.
0:51:00 > 0:51:02What've we got here?
0:51:04 > 0:51:07I feel ecstatic right now. It's over!
0:51:13 > 0:51:15HE CHUCKLES
0:51:15 > 0:51:18I said I'd still be smiling at the end of service, so I am.
0:51:18 > 0:51:19I'm happy. Yeah.
0:51:24 > 0:51:27Right, Oli. Let's go. We're ready for the first table of desserts.
0:51:27 > 0:51:30So that's going to be table eight. That's four BFGs.
0:51:30 > 0:51:31- Yup.- So let's get going.
0:51:39 > 0:51:43- How long?- Five minutes, chef. - Got to be faster than that.
0:51:43 > 0:51:47Less than five minutes. Go. Go. It's not going to be five minutes.
0:51:50 > 0:51:53- All right, Oli. You've got two minutes. Let's go.- Yup.
0:52:01 > 0:52:02Fix the hole.
0:52:06 > 0:52:10- Chef, how long for the first four? - First four coming in one minute.
0:52:10 > 0:52:13- One minute. OK. Thank you. - Let's go, Oli. Let's go. Let's go.
0:52:15 > 0:52:18Right. You get the ice cream. I'm going to put these on the tray.
0:52:21 > 0:52:24Are you ready? Are you ready? Is the rochers ready? What's going on?
0:52:24 > 0:52:28- Two of them aren't good enough. - Two?- Yeah.- Let's go. I need four. I need four.- Yep.
0:52:29 > 0:52:33OK. We've got another four BFG. Right. Now we're in trouble.
0:52:33 > 0:52:35Right. Now we have another two BFG.
0:52:35 > 0:52:38OK. We're nine BFGs away.
0:52:38 > 0:52:42- Still no good. Still no good. Start putting the first two on.- Yup.
0:52:42 > 0:52:45Put the first two rochers there. There's your plate. There's your spoon.
0:52:56 > 0:52:58Mmm.
0:52:59 > 0:53:04BFG. Black Forest gateau with kirsch ice cream...
0:53:04 > 0:53:07and the scent of the Black Forest.
0:53:14 > 0:53:18There's no words for this one. That is just amazing.
0:53:20 > 0:53:25- Is it just two now?- We need 13. - 13 all that once?- 13 all at once. Come on.
0:53:25 > 0:53:27We're going too slow here. OK?
0:53:27 > 0:53:30Can you start getting the BFGs on these plates right now.
0:53:36 > 0:53:40Get on the rochers. The rochers. Three rochers. Quick as you can, please.
0:53:42 > 0:53:43Nice.
0:53:43 > 0:53:46Oh. You'll have to change that. Change that. Change that.
0:53:49 > 0:53:51OK, Oli. Let's get that one on.
0:53:59 > 0:54:03This is not like your 1980s Black Forest gateau, is it?
0:54:03 > 0:54:04It is not.
0:54:04 > 0:54:06Oh, it's fantastic.
0:54:09 > 0:54:12- How are you doing for the two rochers, Oli?- I think I've got two.
0:54:12 > 0:54:15- Perfect. Do you want to get them on?- Yep.
0:54:18 > 0:54:22- OK. That's the last four.- Yep. - Well done. Service.
0:54:29 > 0:54:31Mmm.
0:54:31 > 0:54:34Let's be fair, Oli has made an absolutely stunner of a dessert.
0:54:34 > 0:54:35That's a beautiful thing.
0:54:35 > 0:54:39The best Black Forest gateau I've ever, ever eaten.
0:54:47 > 0:54:49It does look very easy, but obviously,
0:54:49 > 0:54:52if you don't get them on straight, you'll leave a print on the glass.
0:54:52 > 0:54:55So that's obviously another thing.
0:54:58 > 0:55:00- Are you happy with those?- Yup.- OK.
0:55:00 > 0:55:02There's the check. Let's get them out.
0:55:08 > 0:55:13Each gum, let it melt on your tongue to have all the different flavour.
0:55:15 > 0:55:19Adult sweets, aren't they, them?
0:55:19 > 0:55:22You definitely shouldn't give them to children.
0:55:23 > 0:55:25We're almost there. Last table to go.
0:55:32 > 0:55:34- All looking good. Let's get it out.- Yep.
0:55:38 > 0:55:39Service, please.
0:55:43 > 0:55:46We're busy getting drunk on our little whisky gums.
0:55:46 > 0:55:48On our whisky gums, that's right.
0:55:48 > 0:55:50For somebody who doesn't like whisky,
0:55:50 > 0:55:53this is really quite fun, actually. That's what I feel.
0:55:56 > 0:55:58Oh...! The Highlands.
0:55:58 > 0:56:00- MONICA:- I like the Highlands.
0:56:00 > 0:56:02I think Oli must have had great fun making these.
0:56:02 > 0:56:05I think that is very clever. Very clever.
0:56:14 > 0:56:17We could have made it easier on ourselves, to be honest.
0:56:17 > 0:56:19We could have given them simpler dishes.
0:56:19 > 0:56:25But I think these are the ones that really kind of show people
0:56:25 > 0:56:26what we're trying to do.
0:56:28 > 0:56:32I think they did well. It was a big, big ask to do that.
0:56:32 > 0:56:34So they got it out, and everything looked as it should.
0:56:34 > 0:56:36That's all I can ask.
0:56:38 > 0:56:42One of the ethoses behind the Fat Duck is having fun
0:56:42 > 0:56:46and enjoying the work. But they're under immense pressure as well at the same time.
0:56:46 > 0:56:49So they must be hopefully feeling quite satisfied.
0:56:52 > 0:56:53When you come out of it at the end,
0:56:53 > 0:56:55you definitely have got a big grin on your face.
0:56:55 > 0:57:00You know how much you've seen. You probably don't appreciate how much you've learnt until you leave.
0:57:00 > 0:57:05I just can't wait to get back to work and see how I've changed.
0:57:07 > 0:57:11It's an amazing experience. How many people get to come here and work?
0:57:11 > 0:57:15We've actually got to go straight into the kitchen and do service and cook their food.
0:57:15 > 0:57:19That's a massive task for any chef.
0:57:19 > 0:57:22Yeah, I'm happy, really happy of how it went today.
0:57:23 > 0:57:25'I'm looking forward to what's next.
0:57:25 > 0:57:28'It is a competition, at the end of the day, and...'
0:57:28 > 0:57:31the experiences so far have been phenomenal.
0:57:31 > 0:57:35'But we've still got one more step to go,'
0:57:35 > 0:57:40and that's the final. So I'm going to put everything I've got into the final
0:57:40 > 0:57:43and hopefully come out with the right result.
0:57:44 > 0:57:48That experience will stay with me for ever.
0:57:48 > 0:57:54Our three finalists really impressed everyone including us.
0:57:54 > 0:57:56Final cook-off round the corner, Michel.
0:57:56 > 0:57:59We're going to crown one of these our champion.
0:57:59 > 0:58:00I can't wait.
0:58:05 > 0:58:10Tomorrow night, it's the Professional MasterChef final.
0:58:12 > 0:58:15All three of our chefs are full on. They are concentrated.
0:58:15 > 0:58:16They are focused.
0:58:17 > 0:58:20There is enough good cooking in here to sink a battleship.
0:58:21 > 0:58:25I've never really tasted anything quite like this dish.
0:58:26 > 0:58:28It's a beautiful plate of art.
0:58:28 > 0:58:31That is big, bold, bad cooking.
0:58:33 > 0:58:35I'm stumped for words.
0:58:35 > 0:58:38This has probably been one of the hardest,
0:58:38 > 0:58:41tightest finals I've ever seen.
0:58:55 > 0:58:58Subtitles by Red Bee Media Ltd