0:00:05 > 0:00:09Only an elite group of chefs holds two Michelin stars.
0:00:10 > 0:00:12Michel Roux Jr is one of them.
0:00:12 > 0:00:15One lamb, two fish gone. BOTH: Wahey!
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 > 0:00:28A professional with the talent to cut it in the world's top kitchens.
0:00:30 > 0:00:31Perfect.
0:00:40 > 0:00:43These six chefs have made it through to the quarter-finals.
0:00:44 > 0:00:47Now they will have to fight to stay in the competition.
0:00:48 > 0:00:51'I'm very determined not to leave today.'
0:00:51 > 0:00:53There's a lot of pride there.
0:00:53 > 0:00:55I really want to make it through to the next round.
0:00:57 > 0:00:59'There's a goal today and whatever the challenge'
0:00:59 > 0:01:02that's put in front of me, I'm going to work to the best of my ability.
0:01:04 > 0:01:07Everybody wants to get to the final.
0:01:07 > 0:01:08I believe I can get there.
0:01:10 > 0:01:14First, they need to cook a dish of their own invention
0:01:14 > 0:01:17for Michel and Gregg to prove they are worthy.
0:01:19 > 0:01:23Only the best chefs will then go through to showcase their talents
0:01:23 > 0:01:26before some of the country's toughest restaurant critics.
0:01:26 > 0:01:28It's fantastic.
0:01:28 > 0:01:32I mean, it's the sort of dish you'd tell all your friends about.
0:01:46 > 0:01:49Welcome back. Good to see you today.
0:01:49 > 0:01:52This is what really excites me as a chef -
0:01:52 > 0:01:57being put in front of a beautiful array of ingredients and being told,
0:01:57 > 0:02:01"Cook." We've got beautiful fresh fish -
0:02:01 > 0:02:05dabs, trout, some clams -
0:02:05 > 0:02:09pheasant, partridge and some beautiful vegetables.
0:02:09 > 0:02:14You've got ten minutes to plan and one hour to cook a beautiful dish.
0:02:14 > 0:02:18At the end of it, two of you, unfortunately, will be going home.
0:02:18 > 0:02:20Come up and do your shopping.
0:02:25 > 0:02:27'It is absolutely a chef's dream, yeah,'
0:02:27 > 0:02:32to have all these ingredients in front of you to choose from - anything you want.
0:02:34 > 0:02:38Yeah, it's beautiful. I've got in my head I know what I'm going to do.
0:02:39 > 0:02:42There's a lot to choose from so just taking my time
0:02:42 > 0:02:45and making sure I get the right choice, I guess.
0:02:47 > 0:02:49You've got five minutes left.
0:02:49 > 0:02:52Beautiful samphire, beautiful baby carrots.
0:02:52 > 0:02:55I know exactly what I'm doing. I'm confident.
0:02:58 > 0:03:03OK, you have chosen your ingredients, your ten minutes is up.
0:03:03 > 0:03:05This is it - your chance to excel.
0:03:07 > 0:03:10One hour. Off you go.
0:03:19 > 0:03:22Martin is a 33-year-old head chef in Cornwall.
0:03:22 > 0:03:25Martin has given us so far some beautifully presented food.
0:03:25 > 0:03:29Sometimes lacking a bit of oomph, a bit of flavour.
0:03:29 > 0:03:31That's what's needed today from Martin.
0:03:38 > 0:03:41My passion for what I do is unbelievable
0:03:41 > 0:03:45and I've just got to show them that I can carry on producing and take it up to the next level.
0:03:47 > 0:03:50Martin, what are you cooking for us?
0:03:50 > 0:03:52Pan-fried dab with samphire and clams,
0:03:52 > 0:03:54toasted pine nuts and baby fennel.
0:03:54 > 0:03:57Hmm, I like the idea of putting pine nuts with fish.
0:03:57 > 0:04:01I don't think I've ever come across it before. Why this dish?
0:04:01 > 0:04:04I want the fish to really sing out with the samphire
0:04:04 > 0:04:07and the clams and really give a real pack of flavour,
0:04:07 > 0:04:09which is what I missed in the last round.
0:04:10 > 0:04:15Martin says he's going to serve his dab with some pine nuts.
0:04:15 > 0:04:18Some nice nutty flavours, texture as well. It could work really well.
0:04:20 > 0:04:2215 minutes gone.
0:04:22 > 0:04:25'Charlie has got the skills. He's a good chef.'
0:04:25 > 0:04:28He might be young but he has got talent within him.
0:04:31 > 0:04:35Do not put rhubarb with your well-cooked lamb, Charlie.
0:04:35 > 0:04:37Rein it in a bit.
0:04:39 > 0:04:41I feel I've got a point to prove after the last round.
0:04:41 > 0:04:45I want to show them that it was right to put me through.
0:04:45 > 0:04:48I'm going to do everything I can today.
0:04:49 > 0:04:51Charlie, what are you cooking?
0:04:51 > 0:04:56Partridge, wild mushroom ravioli, celeriac puree,
0:04:56 > 0:04:58wilted spinach and a red wine and tarragon jus.
0:04:58 > 0:05:02You're going to go tried and tested, classic combinations, and a ravioli.
0:05:02 > 0:05:04That's a lot of work.
0:05:04 > 0:05:06- It is a lot of work, yeah, yeah. - I'm ready for it.
0:05:06 > 0:05:09Charlie, what's your ambition as a chef?
0:05:09 > 0:05:13I want to keep learning, keep working, get a star for Essex.
0:05:13 > 0:05:16I'm ambitious and, you know, I really want to prove myself today.
0:05:16 > 0:05:18Confident about this dish, then?
0:05:18 > 0:05:20Yeah, yeah, it's classical and the flavours work
0:05:20 > 0:05:22so it's just the execution.
0:05:26 > 0:05:29I want to see a really thin ravioli
0:05:29 > 0:05:32and a really good red wine reduction sauce
0:05:32 > 0:05:35to bring this whole dish together.
0:05:39 > 0:05:42Anton - 30-year-old head chef from Devon.
0:05:42 > 0:05:44He's proved before he can do a good invention.
0:05:44 > 0:05:47He's proved he's got a great eye for presentation.
0:05:47 > 0:05:51He's an inventive chef. This is the kind of test where he should excel.
0:05:53 > 0:05:57My food's a little bit more...out there.
0:05:57 > 0:06:00I'm just using elements of dishes and breaking them down
0:06:00 > 0:06:02in a different way than some people would.
0:06:09 > 0:06:12I'm doing a few ways of guinea fowl. I've got a ballotine.
0:06:12 > 0:06:14I've crisped up the skin,
0:06:14 > 0:06:17I've confited off the wings, confited off the legs.
0:06:17 > 0:06:20I'm going to make a little fritter out of the shoulders
0:06:20 > 0:06:24- and I'm going to serve it with a little butterbean and mushroom puree.- My word.
0:06:24 > 0:06:26So you've got guinea fowl about five ways.
0:06:26 > 0:06:30That's it, yeah. I came here to impress, so, hopefully,
0:06:30 > 0:06:33it's cooked to perfection, seasoned exactly how you want it to be and...
0:06:33 > 0:06:35- No room for mistakes today. - That's it, no room for mistakes.
0:06:37 > 0:06:40- It's going to be as good as I can cook.- Go for it.
0:06:44 > 0:06:47He's showing off. He is going to push the boat out.
0:06:47 > 0:06:49That would sing out of the menu at me,
0:06:49 > 0:06:52but he's given himself a lot to do in one hour.
0:06:55 > 0:06:5725 minutes left.
0:07:06 > 0:07:10Simon is a 27-year-old head chef in West Yorkshire.
0:07:10 > 0:07:13Simon's scallop dish was absolutely superb.
0:07:13 > 0:07:17If he can repeat that in this invention test,
0:07:17 > 0:07:19that boy could go far.
0:07:21 > 0:07:24I'm confident that I can reach the same standards as the last dish.
0:07:24 > 0:07:25It wasn't just a one-off.
0:07:25 > 0:07:28I like to think that that's how I cook most days.
0:07:30 > 0:07:34I'm doing a panache of seafood or fish.
0:07:34 > 0:07:37So I've got the bream, the trout, the clams.
0:07:37 > 0:07:39I've made a fish stock
0:07:39 > 0:07:42so I'm going to do a light fish kind of broth to go with it.
0:07:42 > 0:07:44What is it in this dish that is screaming out and saying,
0:07:44 > 0:07:47- "I definitely want my place in the next round?"- My dish last time
0:07:47 > 0:07:51was good enough to hold up, so, hopefully, this one is as well.
0:07:51 > 0:07:53Your own standards have put you under pressure.
0:07:53 > 0:07:55They have a bit, yeah, yeah,
0:07:55 > 0:07:58- so... It's good, I like to work under pressure. - Looking forward to it, Simon.
0:08:01 > 0:08:05He wants to show off his understanding of a great dish.
0:08:05 > 0:08:09I just hope that the sauce he makes is going to bring this dish together.
0:08:15 > 0:08:17If Ross can carry on impressing you with his skills
0:08:17 > 0:08:21and impress me with a lovely bowl of something I really want to eat,
0:08:21 > 0:08:24he's done it, hasn't he? He's ticked all the boxes.
0:08:25 > 0:08:28Today is the day where he has to deliver on all fronts.
0:08:40 > 0:08:43So what are you cooking, then?
0:08:43 > 0:08:45What I'm going to do is cook a piece of bream
0:08:45 > 0:08:48with some potatoes and carrots and fennel.
0:08:48 > 0:08:49I've cooked some cockles off,
0:08:49 > 0:08:51I've strained all the liquor off it
0:08:51 > 0:08:55and I've made a lovely little veloute with a little bit of capers in there.
0:08:55 > 0:08:57I'm going to add all the veg back into it with some fresh chervil
0:08:57 > 0:09:00so it's almost like nice and brothy, nice and saucy.
0:09:00 > 0:09:03I like cooking simple flavours
0:09:03 > 0:09:04and getting my ingredients to talk to me.
0:09:04 > 0:09:07You don't need to be complicated to get food to really come out.
0:09:07 > 0:09:09Ross, confident?
0:09:09 > 0:09:12Quietly confident, yes. Quietly confident.
0:09:12 > 0:09:15- I haven't seen him smiling like this before, have you?- Hmm.
0:09:17 > 0:09:20That boy's got butter and cream going on in there, Michel.
0:09:20 > 0:09:23You wouldn't get it sponsored by the heart foundation
0:09:23 > 0:09:25but I can't wait to try it.
0:09:36 > 0:09:38I think I've maybe played it a bit safe.
0:09:38 > 0:09:42I've got to widen my game, basically.
0:09:42 > 0:09:44I've got to get 150% today to really push it.
0:09:46 > 0:09:48For me, Rob the chef is solid and safe,
0:09:48 > 0:09:50but today that isn't good enough.
0:09:50 > 0:09:54What I want Rob to do is explode into creativity.
0:09:56 > 0:09:58What are you cooking?
0:09:58 > 0:09:59Pan-fried pheasant breast,
0:09:59 > 0:10:04and with that I'm going to do pancetta and Savoy cabbage puree,
0:10:04 > 0:10:05a celeriac fondant
0:10:05 > 0:10:08and then I'm going to do a reduction of the bones and stocks
0:10:08 > 0:10:10and put a nice pheasant stock with it.
0:10:10 > 0:10:14- In the last round, I wanted you to be a little bit more ambitious.- Yes.
0:10:14 > 0:10:15Is this your idea of being ambitious?
0:10:15 > 0:10:17I don't say it's totally ambitious,
0:10:17 > 0:10:19but I think the flavour combination together, showing that
0:10:19 > 0:10:22I obviously can cook a nice bit of pheasant and mixing flavours up
0:10:22 > 0:10:25with sweetness and earthiness, I think, will go quite well.
0:10:25 > 0:10:28- Make or break with the cooking of the pheasant.- I think so.
0:10:30 > 0:10:34Pheasant breast just pan-seared can go terribly, terribly dry.
0:10:34 > 0:10:37That, immediately, is alarm bells for me.
0:10:41 > 0:10:42Last five minutes.
0:10:52 > 0:10:54Final touches.
0:10:54 > 0:10:56Last 60 seconds.
0:11:03 > 0:11:05Stop. Time's up.
0:11:16 > 0:11:20First up is Rob, who has made a pan-fried pheasant breast
0:11:20 > 0:11:23on top of a Savoy cabbage and pancetta puree
0:11:23 > 0:11:27with buttered spinach, beetroot, a celeriac fondant
0:11:27 > 0:11:29and a red wine sauce.
0:11:41 > 0:11:46I love the celeriac fondant. Earthiness, nuttiness, sweetness.
0:11:46 > 0:11:48I was really worried about pureeing cabbage and pancetta.
0:11:48 > 0:11:50I thought, "Why would you do that?"
0:11:50 > 0:11:54But, actually, it works as a nice extra sauce and it is great.
0:11:54 > 0:11:57It is just the flavours of bacon and cabbage.
0:11:57 > 0:11:58Well cooked pheasant supreme.
0:11:58 > 0:12:01It's been cooked in lots of butter, it's still moist and pink.
0:12:01 > 0:12:06Pheasant can be very dry so you've done a very good job there.
0:12:07 > 0:12:11I like it inasmuch as it's classic flavours well cooked.
0:12:11 > 0:12:12But I'm not blown away.
0:12:21 > 0:12:24Charlie is serving wild mushroom ravioli
0:12:24 > 0:12:28on top of pan-fried partridge breast with spinach and bacon,
0:12:28 > 0:12:33celeriac puree and a red wine and tarragon reduction.
0:12:37 > 0:12:40The partridge is the star billing of this plate, or at least it should be.
0:12:40 > 0:12:42But we can't see it.
0:12:52 > 0:12:55The pasta is a little bit too thick but I like the filling.
0:12:55 > 0:12:58The filling is really, really mushroomy and it works well
0:12:58 > 0:13:02but your partridge is a little bit dry and overcooked.
0:13:02 > 0:13:04I like your choice of ingredients
0:13:04 > 0:13:07but there are issues here, there are errors.
0:13:09 > 0:13:12I really like your sweet, earthy celeriac puree. Love that.
0:13:12 > 0:13:16But that tarragon reduction hasn't worked.
0:13:16 > 0:13:19It's split and there's not enough of it.
0:13:19 > 0:13:20Ups and downs there, Charlie.
0:13:22 > 0:13:26A couple of little issues that have let the dish down, so,
0:13:26 > 0:13:28of course, that's disappointing.
0:13:32 > 0:13:36Ross's pan-fried sea bream is served on top of artichokes,
0:13:36 > 0:13:39fennel, carrots, samphire
0:13:39 > 0:13:42and cubed roasted potatoes,
0:13:42 > 0:13:45served with a clam, caper, chervil and parsley veloute.
0:13:57 > 0:13:59Beautifully cooked fish,
0:13:59 > 0:14:02and all the vegetables taste as good as they look.
0:14:02 > 0:14:07Your potatoes have been roasted but cubed to a perfect shape.
0:14:07 > 0:14:10This whole plate is a melody. It's beautiful.
0:14:10 > 0:14:12Thank you.
0:14:12 > 0:14:16It's the quality of that sauce that is just wonderful.
0:14:16 > 0:14:20Creamy and deep and the zing of capers giving you
0:14:20 > 0:14:24a little bit of sharpness with every mouthful. It is real quality.
0:14:24 > 0:14:27It is flavour that envelops you.
0:14:29 > 0:14:32When judges praise your food, it does make you feel good, eh?
0:14:32 > 0:14:33It lifts your spirits, it drives you.
0:14:33 > 0:14:36That's why we do this job, at the end of the day.
0:14:37 > 0:14:42Martin is serving pan-fried dab sitting on top of samphire
0:14:42 > 0:14:47with carrot puree, clams, toasted pine nuts, baby fennel
0:14:47 > 0:14:49and a cream and dill clam reduction.
0:15:03 > 0:15:05A lot of very good skills there on show.
0:15:05 > 0:15:08Good seasoning, good filleting, good cooking,
0:15:08 > 0:15:10a good sauce and a good puree.
0:15:10 > 0:15:13And the pine nuts, yeah, I think they work.
0:15:13 > 0:15:15For me, the samphire is a little bit too strong
0:15:15 > 0:15:18and could have balanced it out perfectly
0:15:18 > 0:15:20with a little squeeze of lemon.
0:15:20 > 0:15:22I love that fish with the clams.
0:15:22 > 0:15:24A little bit of saltiness of the sea, a little tang.
0:15:24 > 0:15:26I also like the samphire with the fish.
0:15:26 > 0:15:31Again, saltiness, crunch and juice. But I don't like the carrot puree.
0:15:31 > 0:15:33It's too sweet and sticky, for me, for fish.
0:15:34 > 0:15:38I tried to be restrained and show, you know, my experience
0:15:38 > 0:15:40and let the ingredients shine through.
0:15:44 > 0:15:47Anton has made guinea fowl five ways.
0:15:47 > 0:15:50Ballotine, confit thigh and leg,
0:15:50 > 0:15:52roasted wing,
0:15:52 > 0:15:54fritter and crispy skin
0:15:54 > 0:15:58and is serving it with masala roasted red onions,
0:15:58 > 0:16:02butterbean, carrot top and bacon fricassee,
0:16:02 > 0:16:03a butterbean and mushroom puree
0:16:03 > 0:16:07and a cep and guinea fowl gravy.
0:16:07 > 0:16:10Anton, it looks great. I really do like it.
0:16:10 > 0:16:12I think it is visually very pleasing.
0:16:12 > 0:16:16It shows an incredible amount of work there. It really does.
0:16:16 > 0:16:19And what I like is that you've used every part of the guinea fowl.
0:16:19 > 0:16:22There has been absolutely no waste.
0:16:32 > 0:16:36Your croquette, or fritter, of guinea fowl is really moist,
0:16:36 > 0:16:38well cooked, crispy on the outside
0:16:38 > 0:16:41and has a lovely scent of tarragon going through it,
0:16:41 > 0:16:42which I really enjoyed.
0:16:42 > 0:16:46Your sauce is very, very rich and deep in flavour
0:16:46 > 0:16:50and reduced down to the right consistency.
0:16:50 > 0:16:52For me, the skin is a bit of a let down.
0:16:52 > 0:16:55It's slightly overcooked and therefore bitter.
0:16:55 > 0:16:59The end result is a very good plate of food, couple of errors.
0:17:01 > 0:17:03I absolutely love it.
0:17:03 > 0:17:06To get confit really moist bits, to get crispy bits,
0:17:06 > 0:17:10to get a ballotine with lovely meat with tarragon running through it...
0:17:10 > 0:17:13Mate, I don't know how you get this stuff done in an hour
0:17:13 > 0:17:17but keep doing it cos that, to me, was great.
0:17:20 > 0:17:22I'm from a little pub in the middle of nowhere
0:17:22 > 0:17:24and to have that, you know,
0:17:24 > 0:17:27that kind of feedback is absolutely amazing.
0:17:27 > 0:17:29Finally, it is Simon,
0:17:29 > 0:17:33who is serving his panache of sea bream, trout and clams
0:17:33 > 0:17:36with baby fennel, baby turnips,
0:17:36 > 0:17:38confit golden tomatoes,
0:17:38 > 0:17:43samphire, tomato concasse, potatoes and a fish veloute.
0:17:55 > 0:17:58The fish has been beautifully cooked and I love the crispy skin.
0:17:58 > 0:17:59Well seasoned.
0:17:59 > 0:18:02The one thing that really stands out immediately
0:18:02 > 0:18:05is that you've put little strips of confit lemon peel
0:18:05 > 0:18:07and when you bite on to one of those with the fish,
0:18:07 > 0:18:10I think it's really, really good.
0:18:11 > 0:18:15Such a let down, though, that the sauce is just missing that big kick.
0:18:15 > 0:18:19I was expecting it to be full of the sea and have a lot more to it.
0:18:24 > 0:18:27I love the explosion of those yellow tomatoes.
0:18:27 > 0:18:29That sweetness, that richness,
0:18:29 > 0:18:31then going on to the well-seasoned fish,
0:18:31 > 0:18:34but there is not much to that sauce at all.
0:18:34 > 0:18:36There really isn't.
0:18:39 > 0:18:40The sauce is annoying.
0:18:40 > 0:18:44I had it probably how they wanted and I changed it
0:18:44 > 0:18:46but I think there was a lot there on show,
0:18:46 > 0:18:48so, hopefully, it would be enough.
0:18:51 > 0:18:55Superb skills on show. Great cooking. Well done.
0:18:56 > 0:18:58Thank you, gentlemen. Off you go.
0:19:12 > 0:19:15I think they all approached today's invention test with gusto
0:19:15 > 0:19:16and delivered.
0:19:16 > 0:19:19I'll tell you my favourite dish.
0:19:19 > 0:19:22Anton, Anton. That guinea fowl, Michel. I'm in love with that.
0:19:22 > 0:19:26That was a game lover's delight, that was.
0:19:26 > 0:19:31You cannot deny the fact that he put his heart and soul in that dish
0:19:31 > 0:19:32and he managed to create
0:19:32 > 0:19:37five different recipes of guinea fowl in one hour.
0:19:37 > 0:19:41It's a long old trek up from Devon to come up here and, you know,
0:19:41 > 0:19:44I really want to go a little bit further in this competition.
0:19:44 > 0:19:45My favourite dish of today
0:19:45 > 0:19:51was definitely Ross's sea bream with the clams and capers in the sauce.
0:19:51 > 0:19:55It not only looked beautiful and elegant,
0:19:55 > 0:19:57it was restaurant food at its best.
0:19:57 > 0:19:59I don't think I could have done anything more.
0:19:59 > 0:20:01I did what I believed was right
0:20:01 > 0:20:05and what I believe in, so I'm happy with that.
0:20:05 > 0:20:08Rob's dish was a little safe. He's done the same thing before.
0:20:08 > 0:20:12It's hard to criticise him cos he actually doesn't make mistakes
0:20:12 > 0:20:15but he doesn't unleash himself, does he?
0:20:15 > 0:20:19It was good cooking but uninspiring.
0:20:19 > 0:20:20I hope I've done enough to get through.
0:20:20 > 0:20:22I don't think I can keep playing it safe now.
0:20:22 > 0:20:26I've really got to push myself now and show what I've got to give.
0:20:26 > 0:20:29There was only one person that messed up and that was Charlie.
0:20:29 > 0:20:31Today was just not his day.
0:20:31 > 0:20:34The ravioli that he attempted was far too thick.
0:20:34 > 0:20:36The filling was delicious
0:20:36 > 0:20:40and it worked perfectly with the partridge, but the partridge was dry.
0:20:40 > 0:20:42It was overcooked.
0:20:42 > 0:20:46It's hard when you're under pressure to not make these little mistakes.
0:20:46 > 0:20:48Unless you crunched onto a piece of lemon,
0:20:48 > 0:20:51I felt that Simon's dish was a bit of a let down.
0:20:51 > 0:20:54The broth that the fish was sitting in wasn't highly flavoured enough.
0:20:54 > 0:20:57It just didn't have the depth of flavour that I was expecting.
0:20:57 > 0:21:01The competition is massively important.
0:21:01 > 0:21:04I'm not here to make up numbers. It's all I'm thinking of right now -
0:21:04 > 0:21:07getting another chance to come back and show off again.
0:21:07 > 0:21:09Martin filleted his fish perfectly
0:21:09 > 0:21:12and cooked it with a lovely little bit of golden skin on it.
0:21:12 > 0:21:13It was moist, well seasoned.
0:21:13 > 0:21:16But, for me, the samphire really took over
0:21:16 > 0:21:21and almost ruined that plate because it was so harsh.
0:21:21 > 0:21:23The further you get, the more and more you want to win.
0:21:23 > 0:21:26It would mean everything just to get through to the next round.
0:21:37 > 0:21:40There was some great cooking today.
0:21:45 > 0:21:47But it wasn't without error.
0:21:51 > 0:21:53Two of you will be going home.
0:21:58 > 0:22:02The first chef leaving us is...
0:22:07 > 0:22:10..Charlie. Sorry, Charlie.
0:22:16 > 0:22:18I'm still really ambitious.
0:22:18 > 0:22:21I just want to build on, you know, what I've got from this competition,
0:22:21 > 0:22:25keep going, keep learning and become a better chef, yeah.
0:22:26 > 0:22:29The second chef leaving us is...
0:22:36 > 0:22:38..Simon.
0:22:42 > 0:22:44A bit disappointed not to go a bit further
0:22:44 > 0:22:46but I'm really happy with my effort
0:22:46 > 0:22:48and, you know, I'm going to leave with my head high.
0:22:57 > 0:22:59You're not just cooking for Michel and I today,
0:22:59 > 0:23:01you're going to be presenting your dishes
0:23:01 > 0:23:05to three highly respected restaurant critics.
0:23:10 > 0:23:13Sadly, two of you will not be going through.
0:23:15 > 0:23:17Two dishes of your own creation.
0:23:19 > 0:23:21One hour, 15 minutes.
0:23:23 > 0:23:24Off you go.
0:23:29 > 0:23:33Those restaurant critics eat in the best restaurants in the country.
0:23:33 > 0:23:38That is the standard that our chefs have to reach today.
0:23:38 > 0:23:40They're not easy to please, that's for sure.
0:23:48 > 0:23:51Rob's a good chef. He's got good knowledge, a great repertoire.
0:23:51 > 0:23:53But I want to see something different from Rob today.
0:23:53 > 0:23:56I want to see him really express himself.
0:24:00 > 0:24:02I think I've got to be bold now.
0:24:02 > 0:24:06This is my style of cooking and if I was to cook any other style,
0:24:06 > 0:24:08that just wouldn't be me on the plate.
0:24:08 > 0:24:10I've got to cook from the heart.
0:24:13 > 0:24:14What's your menu?
0:24:14 > 0:24:16Pork fillet rolled in Earl Grey tea,
0:24:16 > 0:24:19served with some goat cheese and sage tortellinis,
0:24:19 > 0:24:22pancetta and creamed Savoy cabbage
0:24:22 > 0:24:24and a really nice red wine reduction sauce.
0:24:24 > 0:24:28Then dessert is olive oil and orange cake served with a nice chocolate mousse.
0:24:28 > 0:24:31We've sort of been a little bit on your back
0:24:31 > 0:24:35saying that it's fairly safe. Is this the real you?
0:24:35 > 0:24:37Yeah, I think this is the real me, yes. It's my pride.
0:24:37 > 0:24:40It's my bread and butter. This is what I do every day.
0:24:40 > 0:24:44- Rob, get that heart and passion onto that plate, please.- OK. Thank you.
0:24:46 > 0:24:48Could be an issue with balance of flavour,
0:24:48 > 0:24:51with Earl Grey tea being a bit bitter
0:24:51 > 0:24:54and the very strong red wine reduction sauce
0:24:54 > 0:24:57and he's serving some goats' cheese ravioli with sage.
0:24:57 > 0:25:01There's a lot of strong, powerful flavours going on here.
0:25:08 > 0:25:12Anton has got flair and imagination and he's a true workhorse.
0:25:12 > 0:25:17I've never seen anyone get through such precise work in so little time.
0:25:19 > 0:25:22I like to push my limits. I like to, kind of, see what I can do.
0:25:22 > 0:25:24You need to have your own style as a chef,
0:25:24 > 0:25:27and hopefully they will see that in my food today.
0:25:33 > 0:25:34So what are you cooking?
0:25:34 > 0:25:37I'm doing a Devon duck, caramelised duck hearts,
0:25:37 > 0:25:41broccoli puree, wild asparagus and then I'm doing a carrot cake.
0:25:41 > 0:25:44Ordinary run-of-the-mill carrot cake you'd get out of any coffee shop?
0:25:44 > 0:25:48It's a play on it. It looks like you've gone to the potting shed and picked up a carrot.
0:25:48 > 0:25:51- Is that what the plant pots are for? - That's what it's for.
0:25:51 > 0:25:54- You're nuts!- Yeah, well,
0:25:54 > 0:25:56some of us have got to be, haven't we?
0:25:56 > 0:25:58Have you cooked for critics before?
0:25:58 > 0:26:00We don't get critics. My critics are my customers.
0:26:00 > 0:26:04So no professional critic has ever had your dessert in a plant pot?
0:26:04 > 0:26:05No, no.
0:26:05 > 0:26:09My mum loves it so that's always the main thing. She's the best critic.
0:26:10 > 0:26:13Roast duck supreme with glazed hearts.
0:26:13 > 0:26:17Really looking forward to tasting that but it is fairly straightforward
0:26:17 > 0:26:19in comparison to his dessert.
0:26:19 > 0:26:22I just hope the critics don't see this as a gimmick.
0:26:22 > 0:26:26But if it is cooked properly then I'm sure they will admire his invention.
0:26:26 > 0:26:28Listen, halfway.
0:26:33 > 0:26:36Martin has got an eye for presentation and he is a true, solid chef.
0:26:36 > 0:26:39The kind of chef that I would want in my kitchen.
0:26:39 > 0:26:43The critics will be looking for perfect execution of dish.
0:26:43 > 0:26:46'Every element on the plate has to come through
0:26:46 > 0:26:48so you can say to them, "I know what I'm doing.
0:26:48 > 0:26:51"I deserve a place in the semi-final."
0:26:53 > 0:26:55So what is it you're cooking?
0:26:55 > 0:26:57I'm going to be doing pan-roasted John Dory
0:26:57 > 0:27:01with caramelised cauliflower, potato tuiles, some sea beets.
0:27:01 > 0:27:04- If anything's going to go wrong, what's it going to be? - Overcooking the John Dory
0:27:04 > 0:27:08which, you know, obviously I'm trying to have as the feature.
0:27:08 > 0:27:10I just want to be true to that and really show that off.
0:27:10 > 0:27:12And for dessert?
0:27:12 > 0:27:15Chocolate creme brulee but it's going to be freestanding,
0:27:15 > 0:27:17it's going to have a chocolate biscuit base,
0:27:17 > 0:27:19I'm doing that with poached cherries.
0:27:19 > 0:27:21Tried and tested within the time limits?
0:27:21 > 0:27:23Yes. That's why I've kept it a little more simple
0:27:23 > 0:27:24than maybe some of the other guys
0:27:24 > 0:27:27so I know I can, you know, execute everything that I want
0:27:27 > 0:27:29to my standard and be pleased with it.
0:27:29 > 0:27:33- Cor. Can you do it?- Yes.
0:27:36 > 0:27:39Martin's menu isn't going to blow away the critics
0:27:39 > 0:27:42with its ingenuity or its invention,
0:27:42 > 0:27:45but it will blow them away if it's perfectly cooked.
0:27:50 > 0:27:54Ross has got the true professional touch,
0:27:54 > 0:27:59the eye for presentation and he now bags in all that taste into his food.
0:27:59 > 0:28:02If he can cook to his real capacity today,
0:28:02 > 0:28:04the critics will absolutely fall in love with him.
0:28:19 > 0:28:22Ross, what are you cooking for the critics?
0:28:22 > 0:28:24For the critics, I'm going to do
0:28:24 > 0:28:26some rabbit and langoustines with carrot ribbons,
0:28:26 > 0:28:29baby fondants, and a nice glaze jus.
0:28:29 > 0:28:30Have you tried this dish before?
0:28:30 > 0:28:33I've not tried this particular one before,
0:28:33 > 0:28:35but I do like rabbit and langoustines together.
0:28:35 > 0:28:37It's a nice sweet, nice balance to it.
0:28:37 > 0:28:41- And for pudding?- For pudding, I'm going to do rhubarb custard.
0:28:41 > 0:28:43- How?- How? I'm going to set my custard,
0:28:43 > 0:28:45almost like a panna cotta,
0:28:45 > 0:28:47and I'm going to do three different textures of rhubarb -
0:28:47 > 0:28:50puree, compote, and foam.
0:28:50 > 0:28:52I'm going to do some nice shortbread
0:28:52 > 0:28:54so I've got that nice crumbly texture to it.
0:28:54 > 0:28:55Just like your gran used to make!
0:28:55 > 0:28:58- A wee bit of a twist.- Mmm!
0:28:58 > 0:29:00Have you got what it takes?
0:29:00 > 0:29:02I believe I do. I believe I do.
0:29:02 > 0:29:05I think simple flavours done well can go a long way.
0:29:09 > 0:29:12Rabbit and langoustines is a somewhat odd combination.
0:29:12 > 0:29:14But I do know it works.
0:29:14 > 0:29:17He's keeping it fairly simple, fairly straightforward,
0:29:17 > 0:29:21because his dessert has got a lot of process.
0:29:21 > 0:29:24He's doing three different kinds of rhubarb,
0:29:24 > 0:29:26and some shortbread biscuits.
0:29:26 > 0:29:28All of that in an hour and 15,
0:29:28 > 0:29:31I think may be pushing it just a little bit, even for Ross.
0:29:52 > 0:29:54I think there's always a danger on this kind of occasion
0:29:54 > 0:29:56that people try and do too much.
0:29:56 > 0:29:58They try and show you everything they know,
0:29:58 > 0:30:00rather than just the best of what they know.
0:30:05 > 0:30:07I'm far less interested
0:30:07 > 0:30:08in brilliant technique.
0:30:08 > 0:30:10I just want a good plate of food that tastes nice.
0:30:14 > 0:30:16A bit of inventiveness is fine.
0:30:16 > 0:30:19But what I really care about is that the best ingredients
0:30:19 > 0:30:21are allowed to shine through the best cooking techniques.
0:30:32 > 0:30:35That first course needs to go in eight minutes.
0:30:39 > 0:30:42Martin's main - a piece of roasted fish, lovely.
0:30:42 > 0:30:44Caramelised cauliflower puree.
0:30:44 > 0:30:45I just hope he has enough time
0:30:45 > 0:30:48to be able to cook his fish properly.
0:30:48 > 0:30:52Flowering oyster leaf - the mandatory obscure ingredient -
0:30:52 > 0:30:54I think that's a sort of leaf or herb?
0:30:54 > 0:30:56It's a leaf that tastes bizarrely like oyster.
0:31:01 > 0:31:04That's a lovely looking dish, Martin.
0:31:04 > 0:31:07So that's a bit of flower, then what?
0:31:07 > 0:31:10- You've got the roasting juice? - Yes, the juice and then we're ready.
0:31:12 > 0:31:14Well done.
0:31:26 > 0:31:27- Hi.- Hi.
0:31:36 > 0:31:38Today we have pan-roasted John Dory
0:31:38 > 0:31:41with caramelised cauliflower puree,
0:31:41 > 0:31:45sea beets, potato toile, and flowering oyster leaf.
0:31:58 > 0:32:02That is so weird! I just ate a flower that tasted like an oyster!
0:32:02 > 0:32:05The one thing that actually does irritate me is the potato toile.
0:32:05 > 0:32:09If you wanted crispy potatoes there, do us a rosti or something.
0:32:09 > 0:32:11I think this is just a bit silly.
0:32:11 > 0:32:12But otherwise,
0:32:12 > 0:32:15the fish is well-cooked. I like the puree.
0:32:15 > 0:32:16It kind of works.
0:32:16 > 0:32:20I think mine might be slightly more well-cooked than yours.
0:32:20 > 0:32:23It's definitely over.
0:32:23 > 0:32:25There are some very strong, good flavours here.
0:32:25 > 0:32:27And this sea beet has got this lovely mid-point
0:32:27 > 0:32:30between seaweed and cabbage.
0:32:30 > 0:32:33He's brought together some really nice ingredients.
0:32:33 > 0:32:36You know, overall, I think this is a good dish.
0:32:36 > 0:32:38It's not a GREAT dish, but it's a good dish.
0:32:42 > 0:32:46- Mmm.- His fish is well-cooked, well-seasoned.
0:32:46 > 0:32:49The sea beets and the cauliflower, really nice
0:32:49 > 0:32:52to add a bit of sweetness and saltiness to the dish.
0:32:52 > 0:32:56It's good cooking, precise cooking,
0:32:56 > 0:32:57but it's just not singing to me.
0:32:57 > 0:32:59It tastes nice.
0:32:59 > 0:33:02But there isn't a lot actually going on.
0:33:02 > 0:33:05Martin, eight minutes,
0:33:05 > 0:33:07- and then your dessert goes, yeah?- Yes.
0:33:10 > 0:33:14Martin's dessert - dark chocolate creme brulee, poached cherries.
0:33:14 > 0:33:16Sounds like he's not trying to do too much.
0:33:18 > 0:33:21If he does those two things really, really well,
0:33:21 > 0:33:22it could be lovely.
0:33:33 > 0:33:35Two minutes, Martin.
0:33:35 > 0:33:38- Just the creme brulee on there now? - It is, yes.
0:33:38 > 0:33:40A little bit of the syrup and then we're done.
0:33:43 > 0:33:45Right, they're ready. Let's go.
0:33:59 > 0:34:00Thank you.
0:34:02 > 0:34:05- MARTIN:- We have dark chocolate creme brulee with poached cherries.
0:34:07 > 0:34:10- JAY:- What did you poach the cherries in?
0:34:10 > 0:34:13Vanilla syrup and just some cherry liqueur.
0:34:17 > 0:34:18This is one of those ideas
0:34:18 > 0:34:21that probably looked OK on paper,
0:34:21 > 0:34:24but on the plate, it just looks a bit of a mess.
0:34:33 > 0:34:35The sugar top is too thick.
0:34:35 > 0:34:37And because it's so thick,
0:34:37 > 0:34:39he's had to get the real flame going on it,
0:34:39 > 0:34:41and because of that, it's really burnt.
0:34:41 > 0:34:44There's not much finesse going on, but the flavours themselves are fine.
0:34:44 > 0:34:46It tastes pretty good.
0:34:46 > 0:34:49The problem is that it's a chocolate-flavoured creme brulee.
0:34:49 > 0:34:52You're rather longing for that light, vanilla,
0:34:52 > 0:34:55delicious creme brulee thing that this isn't.
0:34:55 > 0:34:57This is heavier, it's sweeter,
0:34:57 > 0:34:59it's slightly sicklier.
0:34:59 > 0:35:02Martin is almost, but not quite.
0:35:07 > 0:35:10Silky, silky smooth, with bags of bitter chocolate taste.
0:35:10 > 0:35:12With the cherries around it
0:35:12 > 0:35:15and that cherry brandy that they've been cooked in,
0:35:15 > 0:35:16that is delicious!
0:35:22 > 0:35:25If everything was cooked correctly, I'd like to think
0:35:25 > 0:35:27I've got a great chance of staying in the competition.
0:35:35 > 0:35:38- Anton, five minutes. Are we going to be there?- Yep.
0:35:38 > 0:35:39- Are we?- Yep.
0:35:43 > 0:35:47Duck breast, glazed duck hearts, broccoli puree,
0:35:47 > 0:35:51ale-braised carrots, hog's pudding fritter, wild asparagus.
0:35:51 > 0:35:54It seems like he's got a lot of things there
0:35:54 > 0:35:56and he wants to really show us what he can do.
0:35:59 > 0:36:00Oh, yes!
0:36:05 > 0:36:07Hey, look at that!
0:36:09 > 0:36:10Come on! This is splendid!
0:36:16 > 0:36:18A drizzle of sauce. Just a drizzle.
0:36:20 > 0:36:21That's good. That's good.
0:36:24 > 0:36:26- Go on, chef! Knock 'em dead! - Well done.
0:36:30 > 0:36:32- I love that!- That's fantastic.
0:36:38 > 0:36:41All right, guys? Sorry about the sweaty brow!
0:36:41 > 0:36:43- Ladies first.- Thank you very much. Thanks.
0:36:48 > 0:36:51It's local Creedy Carver duck.
0:36:51 > 0:36:54The hog's pudding is made especially for our pub.
0:36:54 > 0:36:56Broccoli is grown in my dad's garden.
0:36:56 > 0:37:00Wild asparagus is harvested from a local supplier near to us.
0:37:00 > 0:37:03And the carrots are glazed in a local ale.
0:37:03 > 0:37:07Obviously because, down Devon, we like our beer.
0:37:07 > 0:37:09And what's actually in a hog's pudding?
0:37:09 > 0:37:12A hog's pudding is a spiced white pork meat.
0:37:12 > 0:37:13Thank you.
0:37:15 > 0:37:17The most important thing here is
0:37:17 > 0:37:21there's two big hunks of duck with a proper caramelised skin.
0:37:21 > 0:37:22And once you've seen that,
0:37:22 > 0:37:25you think everything else is going to be all right.
0:37:33 > 0:37:37Oh, wow! Carrots that taste of beer! I mean, it's amazing, isn't it?
0:37:37 > 0:37:38This duck is like a masterclass.
0:37:38 > 0:37:40It's fantastic.
0:37:40 > 0:37:42The meat is beautifully tender,
0:37:42 > 0:37:46it's a lovely layer of fat and then crisp, crisp, crisp.
0:37:46 > 0:37:48Everything on the plate is bursting with flavour.
0:37:48 > 0:37:49It's fantastic.
0:37:49 > 0:37:52The hog's pudding fritter, which I've never had before,
0:37:52 > 0:37:54which is a revelation, is phenomenally good.
0:37:54 > 0:37:58Mixing the pork with the duck is brilliant.
0:37:58 > 0:37:59And the little duck hearts,
0:37:59 > 0:38:01for a tiny bit of offal-y bitterness in there,
0:38:01 > 0:38:04it's a very good idea. He's full of good ideas, isn't he?
0:38:04 > 0:38:06Do you think we could take him home?
0:38:06 > 0:38:11This is the sort of dish that I dream of having on this show.
0:38:11 > 0:38:15It's fantastic. It's the sort of dish you'd tell all your friends about.
0:38:18 > 0:38:19Mmm.
0:38:22 > 0:38:25Anton managed to get so much on his plate.
0:38:25 > 0:38:28I mean, the roasting of the duck perfectly,
0:38:28 > 0:38:32and the fritter coated with just the right amount of breadcrumb. A perfect puree.
0:38:32 > 0:38:35The carrots that have been braised in ale and orange are divine.
0:38:35 > 0:38:39They're scrumptious. That is great-tasting food.
0:38:39 > 0:38:41Really delicious.
0:38:41 > 0:38:44That's as good a cooked duck as I've had anywhere. Anywhere.
0:38:50 > 0:38:53Anton is giving us carrot cake for dessert.
0:38:53 > 0:38:57I'm assuming this won't just be a slab of your bog-standard carrot cake
0:38:57 > 0:38:58with cream cheese frosting.
0:39:00 > 0:39:04- Anton, three minutes - how are you doing?- Yeah, ready to rock and roll.
0:39:04 > 0:39:06Ready to plant your carrots?
0:39:22 > 0:39:25- Can we go? - Yeah, you can go.- We can go?
0:39:37 > 0:39:39THEY CHUCKLE
0:39:39 > 0:39:40This is carrot cake.
0:39:40 > 0:39:42Oh, yeah?
0:39:46 > 0:39:48Basically it's chocolate soil with cream cheese
0:39:48 > 0:39:51and icing you'd normally get on top of the cake.
0:39:51 > 0:39:53You can hear the hotness of the popping candy.
0:39:53 > 0:39:55It's making a noise.
0:39:55 > 0:39:57I like it when my dessert talks to me.
0:39:57 > 0:40:02Popping candy, soil, edible flowers...
0:40:02 > 0:40:04It's...it's nutty.
0:40:04 > 0:40:06If your granny gave you this kind of carrot cake,
0:40:06 > 0:40:09you'd have her hauled off, wouldn't you?
0:40:12 > 0:40:16You start with this kind of light powdery rubble, the chocolate soil,
0:40:16 > 0:40:20which has got all these little bits of popping candy in it,
0:40:20 > 0:40:22so your mouth is fizzing.
0:40:22 > 0:40:26Then a lovely kind of creamy layer of cheesecake frosting.
0:40:26 > 0:40:30And then the warm sort of spice-scented cake.
0:40:30 > 0:40:34And then these little glazed crunchy carrots in there.
0:40:34 > 0:40:36It's just full of surprises, and full of interest.
0:40:36 > 0:40:39I could carry on eating it for ever.
0:40:39 > 0:40:41The thing about dishes like this...
0:40:41 > 0:40:44I say "like this" - in this genre of craziness -
0:40:44 > 0:40:48..is that fundamentally they have to taste good. And this really does.
0:40:48 > 0:40:52This is witty, smart and it works.
0:40:54 > 0:40:56It really works.
0:41:00 > 0:41:05I love the idea of serving a carrot cake or a carrot dessert in a flower pot like that.
0:41:05 > 0:41:09For me, it's a little bit too dense and too sweet.
0:41:09 > 0:41:11I just like the cleverness, I like the fun of it,
0:41:11 > 0:41:13I like the inventiveness.
0:41:17 > 0:41:22You think when you're about to plate and you've got eight minutes... Then those eight minutes go like...
0:41:23 > 0:41:26Yeah, that was fast. The fastest hour and 15 minutes of my life.
0:41:33 > 0:41:35- Rob, you got under eight minutes. - I see.
0:41:35 > 0:41:38- Are you going to get there? - I think so, yeah.
0:41:41 > 0:41:43Wild mushroom sage and goats cheese tortellini.
0:41:43 > 0:41:46Ham-roasted pork fillet in Earl Grey tea.
0:41:46 > 0:41:51Whether the two belong on the same plate, I'm slightly doubtful of.
0:41:55 > 0:41:58He's using pork fillet, the least interesting of the fillets.
0:41:58 > 0:42:02Beef fillet's better. Lamb fillet's better. My fillet would be better.
0:42:09 > 0:42:10Right, this should be gone now, Rob.
0:42:23 > 0:42:25- Last touch, this?- Yeah.
0:42:26 > 0:42:28I do like that, son, I've got to say.
0:42:36 > 0:42:38- Ladies first.- Thank you very much.
0:42:40 > 0:42:42- Thank you.- There you go, sir.- Thanks.
0:42:44 > 0:42:47Today you are eating, as a main course,
0:42:47 > 0:42:50pan-roasted pork fillet rolled in Earl Grey tea,
0:42:50 > 0:42:54pancetta and cream Savoy cabbage with shallot,
0:42:54 > 0:42:58celeriac puree and a reduction of pork and red wine sauce,
0:42:58 > 0:43:01and a goat cheese and sage tortellini.
0:43:05 > 0:43:10If I take that pasta hat off, I think the dish is slightly improved.
0:43:10 > 0:43:14Although it is not improved by the fact that when I take it off,
0:43:14 > 0:43:16I can see that the pork isn't cooked.
0:43:23 > 0:43:27Let me big up the positives. The celeriac puree is lovely.
0:43:27 > 0:43:31The Savoy cabbage is really crunchy and savoury and great.
0:43:31 > 0:43:36I like the tortellini with the quite acidic goats' cheese in there.
0:43:36 > 0:43:37The rest of it is a disaster.
0:43:37 > 0:43:40I don't want my pork to taste of Earl Grey tea,
0:43:40 > 0:43:42nor to have that grittiness.
0:43:42 > 0:43:47Is it over-boiling that's made that jus lose any kind of subtlety at all
0:43:47 > 0:43:50and just turn into this kind of rasping metallic taste?
0:43:50 > 0:43:54I don't mind the tortellini, actually, a bit of goats' cheese. It's a perfectly well-made thing.
0:43:54 > 0:43:58It just doesn't really belong on the plate with these other ingredients.
0:43:58 > 0:44:01I would no more match tortellini with pork fillet
0:44:01 > 0:44:03than I might have a scone with a steak.
0:44:03 > 0:44:06The thing that lets it down is the star ingredient.
0:44:09 > 0:44:12I love the cabbage on here with the pancetta,
0:44:12 > 0:44:16and that creamy silky smooth celeriac puree.
0:44:16 > 0:44:18The pork fillet is definitely not dried out
0:44:18 > 0:44:22because it's actually a little bit undercooked. For me, it ends there.
0:44:22 > 0:44:25That would have to go back to the kitchen if it was brought out to me.
0:44:27 > 0:44:30You've now got just ten minutes for your dessert.
0:44:32 > 0:44:34Rob's dessert - olive oil and orange cake, dark chocolate mousse -
0:44:34 > 0:44:38is a slightly complicated way of saying "chocolate and orange".
0:44:38 > 0:44:40I think it's a good idea.
0:44:40 > 0:44:43It takes me back to one of my happy places.
0:44:49 > 0:44:50Come on, then, Rob, let's do it.
0:44:57 > 0:44:59- Are we there?- Yeah.- All done?- Yeah.
0:44:59 > 0:45:01- Super.- Let's go.
0:45:07 > 0:45:10- I like the look of that. My kind of pudding.- I like that.
0:45:17 > 0:45:19Thank you.
0:45:24 > 0:45:27We've got an olive oil and orange cake
0:45:27 > 0:45:29and a dark chocolate mousse
0:45:29 > 0:45:32and then some orange syrup with cloves and cinnamon.
0:45:33 > 0:45:35Enjoy.
0:45:44 > 0:45:47The mousse is good, it could be a little lighter,
0:45:47 > 0:45:51but it has great flavour. That little spiced syrup, really good,
0:45:51 > 0:45:53although not nearly enough of it.
0:45:53 > 0:45:55Rob can really cook a good cake.
0:45:55 > 0:45:58The fact that there's orange in that cake is quite subtle,
0:45:58 > 0:46:00it's just a bit of zest,
0:46:00 > 0:46:03it actually seems to marry rather well with the chocolate.
0:46:03 > 0:46:06That cake, I think, is lovely, sweet and soft.
0:46:06 > 0:46:09It's a proper chocolate mousse. But I'm very, very tempted to walk up to that door
0:46:09 > 0:46:12and shout into the kitchen, "Anybody got any cream?"
0:46:18 > 0:46:21The orange cake, for me, could have had a bit more orange taste.
0:46:21 > 0:46:23The chocolate mousse - it's a little bit too rich
0:46:23 > 0:46:25and too heavy for a mousse.
0:46:25 > 0:46:28The two together, I think, are possibly a little bit too rich.
0:46:30 > 0:46:32I need a piece of fruit or something juicy.
0:46:32 > 0:46:35I can't go from rich cake to rich mousse, back to rich cake,
0:46:35 > 0:46:36back to rich mousse. It's too much.
0:46:41 > 0:46:43HE SIGHS
0:46:43 > 0:46:47That was very hard. I'm guessing they are only going to get harder.
0:46:52 > 0:46:56Ross, you've got ten minutes, and your pace is quickening.
0:46:58 > 0:47:02I don't think I've ever seen rabbit on a MasterChef menu before. Partnering it with langoustine,
0:47:02 > 0:47:04it's a kind of unusual combination.
0:47:04 > 0:47:06Those two can work together.
0:47:06 > 0:47:09I've had dishes with rabbit and langoustine, it's quite a Catalan thing to do.
0:47:13 > 0:47:17OK, you've got three minutes, so you're all right. Come on.
0:47:34 > 0:47:36Ready when you are.
0:47:39 > 0:47:41- Done.- Done? Go!
0:47:58 > 0:48:01We have rabbit and langoustines with crispy shallots,
0:48:01 > 0:48:02baby fondants and carrot.
0:48:04 > 0:48:06It's very pretty.
0:48:06 > 0:48:09It almost looks like it's been art directed, doesn't it?
0:48:14 > 0:48:17The langoustine are lovely.
0:48:17 > 0:48:21Perfectly cooked, sweet and plump.
0:48:21 > 0:48:24The rabbit is under-seasoned.
0:48:26 > 0:48:28The problem is nothing is singing here,
0:48:28 > 0:48:33there's no overwhelming texture, flavour, idea.
0:48:33 > 0:48:35The whole thing is just muted.
0:48:35 > 0:48:39If he had made a really deep luscious meaty jus,
0:48:39 > 0:48:42we'd probably be singing its praises.
0:48:47 > 0:48:50The langoustine are beautifully cooked, sweet and tender.
0:48:50 > 0:48:53The rabbit loin is nice and pink and juicy,
0:48:53 > 0:48:55but everything needs a pinch more seasoning.
0:48:55 > 0:48:57Otherwise, it's a great dish.
0:49:00 > 0:49:03Right, you've got 15 minutes to get your dessert out.
0:49:05 > 0:49:09Ross' dessert reads as custard panna cotta with textures of rhubarb,
0:49:09 > 0:49:12which, I believe, is a very fancy way of saying "rhubarb and custard".
0:49:12 > 0:49:13Mmm. "Textures of rhubarb."
0:49:13 > 0:49:16I fear a smear on a plate coming on.
0:49:28 > 0:49:29How are we looking, Ross?
0:49:29 > 0:49:31- Not good. - BOTH: Not good?
0:49:31 > 0:49:32Oh, dear, not set?
0:49:32 > 0:49:36- Have you got a plan B? - I'm working on one.
0:49:43 > 0:49:44Set?
0:49:44 > 0:49:45The edges are.
0:49:51 > 0:49:53You're living on the edge here, Ross, aren't you?
0:50:01 > 0:50:02Let's go.
0:50:19 > 0:50:23Here we have rhubarb and custard, textures of rhubarb.
0:50:25 > 0:50:26Thanks.
0:50:28 > 0:50:31This does look like the three textures of rhubarb you don't want to eat.
0:50:31 > 0:50:34It might be the first time I've had a SLICE of panna cotta.
0:50:34 > 0:50:38But on the plus side, I love the smell of this little biscuit.
0:50:46 > 0:50:50I really like the texture of the little strips of rhubarb and the shortbread is fantastic.
0:50:50 > 0:50:53A lot of this is just let down by the way it looks.
0:50:53 > 0:50:55If he had piled it up in a glass, or something like that,
0:50:55 > 0:50:57it would have been terrific.
0:50:57 > 0:51:01But Ross' dessert has got what his main course really lacked,
0:51:01 > 0:51:03which is big, clear, distinct flavours.
0:51:08 > 0:51:10Mmm. Mmm.
0:51:11 > 0:51:14The shortbread is beautiful.
0:51:14 > 0:51:16It's got that lovely sandy texture and buttery taste.
0:51:16 > 0:51:20The rhubarb puree has just got the right amount of sugar and acidity
0:51:20 > 0:51:24and it's nice and smooth. It looks rushed, but it tastes good.
0:51:24 > 0:51:27All three different degrees of sweetness and sharpness
0:51:27 > 0:51:31you get from rhubarb with a beautiful vanilla custard
0:51:31 > 0:51:33and fantastic sweet, crumbly shortbread.
0:51:37 > 0:51:40I think I just gave myself that little bit too much to do with the time frame.
0:51:40 > 0:51:44I tried to stay organised and everything seemed to go everywhere.
0:51:44 > 0:51:46It's a lot of work.
0:51:48 > 0:51:52A good day today. I was quite excited by today and I had good reason
0:51:52 > 0:51:56- because there was some fantastic stuff that went out of there. - All of them did well today.
0:51:56 > 0:52:00A few little slip-ups but that's the pressure, it does get to you.
0:52:00 > 0:52:03I think the critics went away with a big smile on their face.
0:52:03 > 0:52:05They were very happy.
0:52:05 > 0:52:07Especially happy with Anton.
0:52:07 > 0:52:11That roast duck supreme with the little bacon crumble on top,
0:52:11 > 0:52:16broccoli puree, good reduction of sauce, the hog fritter...
0:52:16 > 0:52:19My word, the taste, it really packed a punch.
0:52:19 > 0:52:21I don't think you could find a fault on there.
0:52:21 > 0:52:23At least, I couldn't find a fault on it.
0:52:23 > 0:52:28I loved Anton's imagination with his dessert.
0:52:28 > 0:52:31For creativity and imagination, it was right out there.
0:52:31 > 0:52:33The critics loved it.
0:52:33 > 0:52:37It had wow factor and it really did look the part.
0:52:38 > 0:52:41I'm not the same as every other chef. I'm an individual chef.
0:52:41 > 0:52:45I think sometimes that's what people are looking for, at the end of the day.
0:52:45 > 0:52:48Fingers crossed, and hand on my heart, I hope they love it.
0:52:48 > 0:52:52Rob served to you and I, and three restaurant critics,
0:52:52 > 0:52:53undercooked pork.
0:52:53 > 0:52:57But I really enjoyed the cabbage and bacon
0:52:57 > 0:52:59with the little bit of cream through it
0:52:59 > 0:53:03and that celeriac puree was sweet and really silky smooth.
0:53:03 > 0:53:07But the tea really didn't bring anything to the pork.
0:53:07 > 0:53:10The tortellini was too thick and watery
0:53:10 > 0:53:13and, really, I don't think it brought anything to the dish.
0:53:13 > 0:53:16The dessert was far too rich.
0:53:16 > 0:53:19You said you thought it needed fruit, I thought it needed cream.
0:53:19 > 0:53:22It definitely needed something. Maybe both.
0:53:22 > 0:53:25There's things which I could have improved on.
0:53:25 > 0:53:27But it's happened now, it's done.
0:53:27 > 0:53:30It is going to be a big ask to get through to the next round.
0:53:32 > 0:53:34But who knows?
0:53:34 > 0:53:38Martin gave a decent piece of John Dory,
0:53:38 > 0:53:41cooked well, with cauliflower puree.
0:53:41 > 0:53:45The critics tend to agree with us in that his cooking is sound,
0:53:45 > 0:53:49and mostly without error, but it's not setting the place on fire.
0:53:49 > 0:53:51It's not delighting.
0:53:51 > 0:53:54It's underwhelming maybe, but it's very satisfying to eat.
0:53:54 > 0:53:57I really enjoyed his chocolate creme brulee.
0:53:57 > 0:54:00It had a lovely addition of crunchy praline on the base
0:54:00 > 0:54:04and I thought the cherries worked really well with the chocolate.
0:54:04 > 0:54:07The topping was ever so slightly burnt on the edges,
0:54:07 > 0:54:08which shouldn't happen.
0:54:08 > 0:54:12I did the best I can. I'm really proud of what I did.
0:54:12 > 0:54:15It's not necessarily going to be as complicated as some other people.
0:54:15 > 0:54:19For me, as long as the flavour's there, that's what matters.
0:54:19 > 0:54:23Ross put together another skilful plate
0:54:23 > 0:54:26of rabbit and langoustine.
0:54:26 > 0:54:31But, for me, lacking the punch of really good, deep flavour.
0:54:31 > 0:54:34But his dessert tasted great!
0:54:34 > 0:54:39It had a really interesting balance of sweetness and sharpness.
0:54:39 > 0:54:42That shortbread biscuit was superb.
0:54:42 > 0:54:46It was pretty important that we've impressed today.
0:54:46 > 0:54:50I'm not sure if I've done enough, though. I really am not.
0:54:50 > 0:54:55Ross, I think, attempted too much. Maybe Martin didn't attempt enough.
0:54:55 > 0:54:58They've both actually let themselves down a little bit.
0:54:58 > 0:55:01One's had some highs and some lows
0:55:01 > 0:55:03and the other one's been a bit more consistent.
0:55:06 > 0:55:10You know, Gregg, this is tough, because, one way or another,
0:55:10 > 0:55:13we've got to send another good chef home.
0:55:37 > 0:55:40That really was a quarter-final to remember.
0:55:40 > 0:55:42There was some great cooking today.
0:55:44 > 0:55:46But there were a few mistakes.
0:55:55 > 0:55:59The first person to leave the competition...
0:56:10 > 0:56:13..is...
0:56:13 > 0:56:14Rob.
0:56:14 > 0:56:16Sorry, Rob.
0:56:24 > 0:56:26A bit disappointed, but it's not the end of the world.
0:56:26 > 0:56:31I've shown that I can cook and I made it to the quarter-finals. This is just the start, really.
0:56:35 > 0:56:38The second chef leaving us is...
0:56:43 > 0:56:46..Martin. Sorry, Martin.
0:56:52 > 0:56:55I'm really disappointed not to go through to the semi-finals.
0:56:57 > 0:57:02They did see some of what I am capable of but obviously not enough to take me through.
0:57:08 > 0:57:10Well done.
0:57:10 > 0:57:15I thought I was definitely going home today. I couldn't believe it. I can't believe I'm still here.
0:57:15 > 0:57:17I'm over the moon.
0:57:17 > 0:57:19It's unbelievable. Unbelievable.
0:57:19 > 0:57:23There's no feeling to describe. It's almost cloud nine.
0:57:23 > 0:57:26Just absolute joy. Probably the best feeling I've had in a long time.
0:57:26 > 0:57:29Tingling at all ends, it's absolutely...
0:57:29 > 0:57:32awesome, really awesome feeling, this is.
0:57:35 > 0:57:39Anton and Ross will be back for the semi-finals.
0:57:41 > 0:57:45Next week, ten more chefs will compete to impress Monica and Gregg.
0:57:50 > 0:57:52Let's find the next cookery genius.
0:57:56 > 0:58:00No matter how many ways you turn that bowl, it's never going to look right.
0:58:03 > 0:58:05I'd be really happy if it came up to me.
0:58:05 > 0:58:07Well, it has come up to me and I am very happy.
0:58:13 > 0:58:16This looks like a plate from an amateur.
0:58:39 > 0:58:42Subtitles by Red Bee Media Ltd