0:00:02 > 0:00:05It's the semifinals...
0:00:05 > 0:00:08and only the most talented eight chefs remain.
0:00:11 > 0:00:13But at the end of today,
0:00:13 > 0:00:15two of them will be sent home.
0:00:17 > 0:00:19I like to think I could be the best out of these guys.
0:00:19 > 0:00:21I do want to go all the way, and I do think I can do it.
0:00:23 > 0:00:25I'm going to go in there all guns blazing.
0:00:26 > 0:00:28These are pressures which normal chefs
0:00:28 > 0:00:30don't really get to experience.
0:00:32 > 0:00:37I think I need to have self-belief and then from that comes...victory.
0:00:40 > 0:00:44Over the past four weeks, Chef Monica Galetti
0:00:44 > 0:00:47and two-Michelin-starred Michel Roux Jr
0:00:47 > 0:00:50have tested their technique and flare.
0:00:53 > 0:00:56But today they have one challenge -
0:00:56 > 0:00:58to impress the diner.
0:01:00 > 0:01:04I really don't give a hoot about the technical ability.
0:01:04 > 0:01:06All of that will count for nothing
0:01:06 > 0:01:09if they can't set a customer's taste buds on fire.
0:01:34 > 0:01:36We put you here because we know you can cook.
0:01:37 > 0:01:41But today's the day that you have to excel.
0:01:41 > 0:01:47I am expecting a proper high-end posh restaurant feast.
0:01:47 > 0:01:49I want to be so full up with good food
0:01:49 > 0:01:51that I have to be carried out of that dining room.
0:01:53 > 0:01:56MONICA: Chefs, you have only two hours.
0:01:56 > 0:02:00Cook a plate of food that will impress my friend Gregg.
0:02:02 > 0:02:04Do not let us down.
0:02:04 > 0:02:05Let's go.
0:02:24 > 0:02:26I'm good at being different.
0:02:26 > 0:02:31I'm going to bring my style and keep trying to wow the judges,
0:02:31 > 0:02:34and keep trying to put my personality across, really.
0:02:37 > 0:02:39Luke, I remember you very, very clearly.
0:02:39 > 0:02:41What are you making for me, then? Fillet of beef.
0:02:41 > 0:02:45I'm going to poach it very slightly in coconut milk. Whoa!
0:02:45 > 0:02:48I want to show you something you've never tasted before -
0:02:48 > 0:02:50a flavour sensation that you might never have had.
0:02:50 > 0:02:53I say, mate, you are as passionate right now as you
0:02:53 > 0:02:54were the first minute you walked in.
0:02:54 > 0:02:56It's even more so than it was when I walked in.
0:02:56 > 0:02:58I walked in a little scared child.
0:02:58 > 0:02:59I'm growing as this competition gets on,
0:02:59 > 0:03:01and I want more and more and more and more.
0:03:05 > 0:03:09Luke is poaching a fillet of beef in coconut milk.
0:03:09 > 0:03:13So I can understand the coconut milk penetrating into the fillet of beef,
0:03:13 > 0:03:16that should give it a lovely creamy texture and sweetness.
0:03:16 > 0:03:17I love coconut milk.
0:03:17 > 0:03:19Even I haven't had this mix.
0:03:21 > 0:03:22Fingers crossed for him,
0:03:22 > 0:03:26cos I don't think this is the time to be sort of playing Willy Wonka.
0:03:31 > 0:03:34The first two rounds I cooked for Gregg and he really loved it.
0:03:34 > 0:03:35I think it was pretty much flawless.
0:03:35 > 0:03:39Hopefully he's not got too big an expectation.
0:03:43 > 0:03:48Scott is making a dessert using the flavours of a summer punch.
0:03:48 > 0:03:53He's got cucumber, strawberries and ice tea, orange marshmallow.
0:03:53 > 0:03:56It's a very interesting sounding dish.
0:03:56 > 0:03:59Lots and lots of classic skills, for sure,
0:03:59 > 0:04:01but how is this going to come together
0:04:01 > 0:04:02as a dessert and a show stopper?
0:04:06 > 0:04:07So what have we got there, Chef?
0:04:07 > 0:04:09It's called Summer Punch in the Park.
0:04:09 > 0:04:12If I was dining at your place, Chez Scott's,
0:04:12 > 0:04:13what would you want me to remember?
0:04:13 > 0:04:15I think starters and mains should be quite serious,
0:04:15 > 0:04:17but desserts should be fun.
0:04:17 > 0:04:20You finish with your dessert and you should leave really happy,
0:04:20 > 0:04:22you know, a nice talking point at the table as well.
0:04:22 > 0:04:23How will it look?
0:04:23 > 0:04:26Colourful. It'll look like summer on a plate.
0:04:29 > 0:04:32You've had 20 minutes.
0:04:38 > 0:04:40I feel like I've had mistakes in every round.
0:04:40 > 0:04:43Nothing's been absolutely perfect,
0:04:43 > 0:04:47but today there isn't really any room for any mistakes in my dish.
0:04:49 > 0:04:51So you made it, Tom. I did.
0:04:51 > 0:04:53What are you going to make for us today?
0:04:53 > 0:04:56Deconstruction of cherry Bakewell tart.
0:04:56 > 0:04:59I'm making an almond biscuit crumb, a cherry gel,
0:04:59 > 0:05:02some white chocolate and almond liquor ganache...
0:05:02 > 0:05:05Oh, my word!
0:05:05 > 0:05:08That's a lot of work, why push yourself that hard?
0:05:08 > 0:05:10I just want to elaborate on two flavours - almond and cherry,
0:05:10 > 0:05:12so I can show you guys what I can do.
0:05:12 > 0:05:14Have you given thought to how this will look on a plate?
0:05:14 > 0:05:15Absolutely, yeah.
0:05:15 > 0:05:18It's going to be like a little path of ingredients across the plate.
0:05:18 > 0:05:21Listen, I'm impressed...as long as you can pull it off.
0:05:21 > 0:05:22I hope so.
0:05:24 > 0:05:26MONICA: Deconstruction of a dish means taking it apart
0:05:26 > 0:05:29and then putting it back in quite a funky sort of way,
0:05:29 > 0:05:32but it should still taste of a Bakewell tart
0:05:32 > 0:05:35and of the cherries that he's got on there.
0:05:35 > 0:05:37If he gets this right and he's generous enough,
0:05:37 > 0:05:38Gregg will like this.
0:05:47 > 0:05:50The competition's getting harder. That last challenge was crazy.
0:05:50 > 0:05:53I've never experienced anything like that before in my life.
0:05:53 > 0:05:56I have to deliver, I have to be on the same level or go even higher.
0:06:01 > 0:06:04Adam, mate, I'm pleased you made it through.
0:06:04 > 0:06:05Thank you very much.
0:06:05 > 0:06:06What are you going to make?
0:06:06 > 0:06:09I'm going to do like a little popcorn mousse encased in sugar,
0:06:09 > 0:06:11burnt butter and hazelnut cake.
0:06:11 > 0:06:13It's just served with a dark-chocolate ganache
0:06:13 > 0:06:16and some candied popcorn and some nougat.
0:06:16 > 0:06:20Does it put you under more pressure if I say I love the sound of this?
0:06:20 > 0:06:22It does, actually, yeah.
0:06:22 > 0:06:26Well, actually, I'm kind of glad you do rather than you don't, so, yeah.
0:06:27 > 0:06:30Adam is making tempered chocolate tubes.
0:06:32 > 0:06:35He is seriously showing off some pastry skills.
0:06:35 > 0:06:37Some serious pastry skills.
0:06:44 > 0:06:46It feels really good to be in the last eight.
0:06:48 > 0:06:49I just want to be in the final.
0:06:49 > 0:06:51It just seems so much more achievable now,
0:06:51 > 0:06:52it's not so far away.
0:06:55 > 0:06:58You name it, if you can make it with a cherry, Steven's doing it.
0:07:00 > 0:07:03He's making a cherry parfait, cherry gel, cherry dust,
0:07:03 > 0:07:06cherries that are stuffed with a cherry panna cotta.
0:07:10 > 0:07:11What is your dish, Steven?
0:07:11 > 0:07:14My dish is called Chocolate and Cherries.
0:07:14 > 0:07:16If I was turning up at your restaurant,
0:07:16 > 0:07:18what do you want me to take away from this dish?
0:07:18 > 0:07:21I want you to think..."I want to go back to this restaurant,
0:07:21 > 0:07:24"I want to see another dish from this chef."
0:07:24 > 0:07:25Well, that is it, isn't it, mate?
0:07:25 > 0:07:29That is the Holy Grail of any chef, isn't it? It is.
0:07:29 > 0:07:32Steven, you've gone from looking at me to looking terrified,
0:07:32 > 0:07:33what's happened?
0:07:33 > 0:07:35I'm just worried about timings a bit.
0:07:35 > 0:07:37Are you going to be OK?
0:07:37 > 0:07:41At the moment I'm a bit calm, but I'm like a duck on the water.
0:07:41 > 0:07:44Good luck with these cherries, mate, you've got a lot to do. Thank you.
0:07:48 > 0:07:51You've had one hour, chefs, that's halfway.
0:08:03 > 0:08:04David, what are you doing for me today?
0:08:04 > 0:08:07Traditional tiramisu but just done a bit differently.
0:08:07 > 0:08:09How differently? Cos if you do a normal tiramisu,
0:08:09 > 0:08:12serve it up in a great big bowl, you're going out of the competition.
0:08:12 > 0:08:14I'm making a sphere and I'm putting everything in there,
0:08:14 > 0:08:17so it's going to have, like, little layers.
0:08:17 > 0:08:21Then you just crack it open and that's your tiramisu.
0:08:21 > 0:08:25This, for me, is a little bit like "desserts meets NASA".
0:08:25 > 0:08:26Is it?
0:08:28 > 0:08:30It really is a classical dish.
0:08:30 > 0:08:32Some people don't like it.
0:08:33 > 0:08:34I'm hoping they do.
0:08:37 > 0:08:39MONICA: David wants to take the tiramisu
0:08:39 > 0:08:41and elevate it to another level.
0:08:41 > 0:08:43Knowing this chef though, he wants to show off.
0:08:43 > 0:08:47He's going to have elements in here that's going to really stand out.
0:08:51 > 0:08:54It's a lot of pressure that comes with cooking a dessert for Gregg.
0:08:54 > 0:08:57Lots of cream, lots of sugar and I should be fine.
0:08:59 > 0:09:01David, what are you making today?
0:09:01 > 0:09:04Lemon tart with pistachio and strawberry macaroons.
0:09:04 > 0:09:05Strawberry gel.
0:09:05 > 0:09:07Quite simple, but a lot of technical ability.
0:09:07 > 0:09:08The flavour's going to be there as well.
0:09:08 > 0:09:10What do you need to do, do you think?
0:09:10 > 0:09:12I've struggled with pastry in previous rounds,
0:09:12 > 0:09:15which is why I chose to do pastry now - just to show that I can do it.
0:09:15 > 0:09:18It shows that I've progressed with the competition.
0:09:18 > 0:09:21You've got a pastry point to prove, have you, Chef?
0:09:21 > 0:09:22Yeah, definitely.
0:09:22 > 0:09:24Good luck. Thank you.
0:09:32 > 0:09:34David is making more macaroons there.
0:09:34 > 0:09:36He's obviously seen that the first batch he made
0:09:36 > 0:09:38was not good enough, so...
0:09:38 > 0:09:40He's going to have problems.
0:09:47 > 0:09:49I'm definitely starting to use my own style a lot more.
0:09:49 > 0:09:51It's semi-improvised.
0:09:51 > 0:09:54I've got a basic outline and then I'm just messing around on that.
0:09:55 > 0:09:59Adam is cooking a turbot with a scallop mousse,
0:09:59 > 0:10:01and he's got a classic beurre blanc.
0:10:01 > 0:10:04He's always liked to put in a little twist, though, something different.
0:10:04 > 0:10:08He's baking potatoes in a clay that has got squid ink in it.
0:10:08 > 0:10:11It'll be interesting to see what the potatoes taste like or look like.
0:10:14 > 0:10:16Adam, what sort of a competition have you had?
0:10:16 > 0:10:18Up and down, to be honest.
0:10:18 > 0:10:19I'm feeling a lot more confident now.
0:10:19 > 0:10:22What was tougher - the rounds with Michel or the rounds with Monica?
0:10:22 > 0:10:24I think the rounds with Monica, to be honest.
0:10:24 > 0:10:26I got a little bit flustered, a little bit scared.
0:10:26 > 0:10:29I think I'm kind of coming out of it.
0:10:29 > 0:10:30Lots of desserts going on here today,
0:10:30 > 0:10:32you're not going down that road.
0:10:32 > 0:10:34No, I'm going down the seafood route today.
0:10:34 > 0:10:36How much am I going to enjoy this today?
0:10:36 > 0:10:39Hopefully with every taste bud that you've got.
0:10:43 > 0:10:47Lads, you've got 15 minutes left. Not much time.
0:10:47 > 0:10:48Let's get a move on.
0:10:51 > 0:10:53Six desserts, two savoury dishes,
0:10:53 > 0:10:56you can feel the stress mounting in this kitchen.
0:11:00 > 0:11:02There could be a few things, cos I have seen a few mistakes here.
0:11:02 > 0:11:05These guys are perfectionists, they want to impress.
0:11:09 > 0:11:13I don't think the lemon tart's going to be ready in time.
0:11:13 > 0:11:14Very, very worried.
0:11:15 > 0:11:17If that's not set, I've got no dish.
0:11:18 > 0:11:20One minute left. Come on.
0:11:20 > 0:11:22On the plate. You cannot be late.
0:11:35 > 0:11:36That's it. Time's up.
0:11:37 > 0:11:40Stand behind your benches. That's it, finished.
0:11:49 > 0:11:50First up is Luke.
0:11:56 > 0:11:57Sit down, Luke.
0:12:00 > 0:12:04He has poached his fillet of beef in coconut milk
0:12:04 > 0:12:07and served it with shallot crumb-braised short rib,
0:12:07 > 0:12:10a tempura oyster, charred leeks,
0:12:10 > 0:12:14shallot puree and ketjap manis,
0:12:14 > 0:12:15an Indonesian sweet chilli sauce.
0:12:28 > 0:12:30Oh, yeah.
0:12:30 > 0:12:33Oh, yeah, yeah, yeah, yeah, yeah.
0:12:33 > 0:12:36Your fillet of beef is as soft as you like
0:12:36 > 0:12:39and it's just a hint of coconut.
0:12:39 > 0:12:43That short rib - tangy, another little bit of sweetness,
0:12:43 > 0:12:45excellent seasoning.
0:12:45 > 0:12:48Then tempura oyster is a work of genius.
0:12:48 > 0:12:50Clever, clever boy.
0:12:56 > 0:12:58For me, that fillet of beef has really worked.
0:12:58 > 0:13:01It's got some lovely spicings going through it here.
0:13:01 > 0:13:05Other than, I've just chewed on a whole Szechuan pepper
0:13:05 > 0:13:06and it's like...
0:13:06 > 0:13:07It's quite intense.
0:13:13 > 0:13:14Incredible.
0:13:14 > 0:13:19Probably the best comments I've ever had off a plate of my food before.
0:13:19 > 0:13:21I'm almost in tears. It was...
0:13:22 > 0:13:24..amazing.
0:13:27 > 0:13:28Hello, Adam.
0:13:33 > 0:13:37Adam has prepared a fillet of turbot coated in scallop mousse...
0:13:39 > 0:13:42..served with a roast leek stuffed with baby vegetables
0:13:42 > 0:13:45and clay-baked potatoes,
0:13:45 > 0:13:46with a beurre blanc bisque.
0:13:49 > 0:13:50Let's have a look.
0:13:55 > 0:13:59This fish is barely cooked. Is that how you wanted it? Yeah.
0:14:05 > 0:14:06That fish isn't cooked enough.
0:14:06 > 0:14:08It's bordering on raw
0:14:08 > 0:14:11and I'm really not a fan of those clay-baked potatoes.
0:14:11 > 0:14:13Really chalky and horrible texture.
0:14:21 > 0:14:23That's highly unusual.
0:14:24 > 0:14:26It makes those potatoes very dry.
0:14:30 > 0:14:32Mm, your bisque is lovely, mate.
0:14:34 > 0:14:36The dish isn't working 100%,
0:14:36 > 0:14:38but you've got some exceptional flavour
0:14:38 > 0:14:39going on in your bisque here,
0:14:39 > 0:14:43and some really interesting, lovely textures in that leek.
0:14:45 > 0:14:47I don't think that dish lived up to its potential
0:14:47 > 0:14:49to be the show stopper it was supposed to be.
0:14:49 > 0:14:53I feel like it was OK, but not where it should have been. Definitely.
0:15:03 > 0:15:06Steven has made a chocolate fondant,
0:15:06 > 0:15:09accompanied by panna cotta-filled cherries poached in syrup...
0:15:11 > 0:15:14..cherry gel and cherry tuiles,
0:15:14 > 0:15:18served on a chocolate crumb with a cherryade on the side.
0:15:20 > 0:15:23I think that is a glorious dessert work of art.
0:15:23 > 0:15:25That's beautiful.
0:15:30 > 0:15:31Oh, look at that.
0:15:38 > 0:15:41This fondant is the centrepiece that's holding all of it together.
0:15:41 > 0:15:45It's yummy, it's sticky, it's a pudding lover's delight.
0:15:45 > 0:15:47You get a cherry juice, which is lovely.
0:15:47 > 0:15:51There's almost like a strawberry, cherry jam flavour in there as well.
0:15:51 > 0:15:53It's very skilful. I like it a lot.
0:16:01 > 0:16:02Cherries, I think are delicious.
0:16:02 > 0:16:05I love the cherry crisps as well - it's adding texture.
0:16:05 > 0:16:07The cherry gel's adding another dimension.
0:16:07 > 0:16:10This is one of the nicest plates we've had from him.
0:16:10 > 0:16:11He's done well today.
0:16:13 > 0:16:15I feel really happy after Gregg's comments.
0:16:15 > 0:16:17I think I've upped my game, definitely.
0:16:17 > 0:16:19I hope it's enough to get me through.
0:16:21 > 0:16:23Next up is Scott.
0:16:26 > 0:16:28GREGG LAUGHS
0:16:32 > 0:16:35The idea is that it's a picnic blanket, so...
0:16:37 > 0:16:41Scott has served a summer punch cheesecake wrapped in cucumber,
0:16:41 > 0:16:46strawberry soup jelly, lemonade foam and orange marshmallow...
0:16:47 > 0:16:48..with ice tea.
0:16:55 > 0:16:57The citrusy marshmallow is almost sharp.
0:17:00 > 0:17:01Mate, they are great!
0:17:03 > 0:17:05That cheesecake you've got with the cucumber wrapped round it
0:17:05 > 0:17:08actually tastes like a jug of summer punch.
0:17:08 > 0:17:11There is some real light touches in there.
0:17:11 > 0:17:13But a wonderful palate.
0:17:13 > 0:17:15I am so impressed by this.
0:17:20 > 0:17:23MONICA: It's a very original plate that Scott's made here.
0:17:23 > 0:17:24Lots that I like.
0:17:24 > 0:17:25The colours are stunning.
0:17:25 > 0:17:28He brought his own bit of tartan cloth
0:17:28 > 0:17:31to make it look like a picnic, which I thought was fun.
0:17:31 > 0:17:34It actually added to the whole experience, the whole dessert.
0:17:37 > 0:17:41Yeah, absolutely ecstatic. Not one single...
0:17:41 > 0:17:43Nothing wrong with this, just really pleased for that.
0:17:43 > 0:17:46Really feeling good right now, so it's good.
0:17:50 > 0:17:51Sit down.
0:17:53 > 0:17:57Adam's dish is a popcorn mousse encased in a sugar cylinder,
0:17:57 > 0:18:01with burnt butter cake on salted caramel...
0:18:01 > 0:18:05garnished with chocolate soil, dark chocolate praline ganache,
0:18:05 > 0:18:08nougat, candied popcorn,
0:18:08 > 0:18:10and decorated with a chocolate tuiles.
0:18:13 > 0:18:17What a beautiful, delicious, intriguing plate that is.
0:18:25 > 0:18:29That cake is buttery, it's caramel, you get a creaminess on the top.
0:18:29 > 0:18:31You also get a little crack of sugar.
0:18:31 > 0:18:35Then you go into the sticky, dark, bitter chocolate,
0:18:35 > 0:18:39you come out into popcorn that tastes almost salty.
0:18:39 > 0:18:42This is varying degrees of chocolate and butter cuddles.
0:18:46 > 0:18:50The burnt butter cake is good!
0:18:50 > 0:18:52Some of that bitter chocolate...
0:18:52 > 0:18:54SHE SIGHS This is a very impressive dessert.
0:18:54 > 0:18:58It is beautiful, it has elegance, it has style, it has panache.
0:18:58 > 0:19:01For me, though, it's far too sweet.
0:19:07 > 0:19:08Gregg's comments were tremendous.
0:19:08 > 0:19:11I couldn't have hoped for anything better than that.
0:19:11 > 0:19:12That was very, very good.
0:19:16 > 0:19:17Hello, David.
0:19:20 > 0:19:22David has made a tiramisu -
0:19:22 > 0:19:25layers of coffee-flavoured sponge,
0:19:25 > 0:19:28amaretto jelly and a mascarpone mousse
0:19:28 > 0:19:30served in a sugar sphere.
0:19:31 > 0:19:34There's real skill gone into this, but for a pudding man like me,
0:19:34 > 0:19:36I find it a little small.
0:19:47 > 0:19:50David, this is a skilful and clever thing to do...
0:19:51 > 0:19:55..but in eating it you have still only got a tiramisu
0:19:55 > 0:19:58with a crispy sugar coating.
0:19:58 > 0:20:02It is not delivering an explosion of textures and flavours.
0:20:09 > 0:20:11That's my kind of tiramisu.
0:20:11 > 0:20:14I've had lots of really bad ones in the past,
0:20:14 > 0:20:16this rates as one of the good ones.
0:20:16 > 0:20:18It's a nice dessert, but it's not wowing me.
0:20:18 > 0:20:21It's not a show stopper, so to speak.
0:20:21 > 0:20:22Hmm.
0:20:24 > 0:20:26I agree on some parts, I disagree on others.
0:20:26 > 0:20:31He just said that he needed more or something else.
0:20:32 > 0:20:34I don't know, for me, I disagree.
0:20:41 > 0:20:42Come in, David. Oh.
0:20:42 > 0:20:43Whoa, whoa, whoa.
0:20:46 > 0:20:51David has served a pistachio macaroon, some strawberries,
0:20:51 > 0:20:54a lemon foam and a biscuit crumb.
0:20:59 > 0:21:01David, what's happened?
0:21:01 > 0:21:02Everything went wrong.
0:21:02 > 0:21:04It was supposed to be lemon tart.
0:21:06 > 0:21:07It didn't set in time.
0:21:09 > 0:21:11Oh, the pressures of MasterChef.
0:21:20 > 0:21:22It's like a jam sponge feel to the macaroon.
0:21:22 > 0:21:25Not too sweet, lovely flavour of strawberry.
0:21:27 > 0:21:28That's where it finishes. Yeah.
0:21:30 > 0:21:32Mate, I'm really sorry for you.
0:21:32 > 0:21:34That's a no-show pudding, innit?
0:21:34 > 0:21:35Mm-hmm. Oh, mate.
0:21:38 > 0:21:40I'm feeling really bad for David.
0:21:40 > 0:21:43This is showing what happens
0:21:43 > 0:21:45when the pressure is on and you get your timings wrong.
0:22:00 > 0:22:03I knew it was a risk and if I didn't get it right
0:22:03 > 0:22:05I don't really deserve to be here,
0:22:05 > 0:22:07so that's just confirmed it.
0:22:13 > 0:22:15Finally, it's Tom.
0:22:15 > 0:22:17Hello, Tom. Stick it down, mate.
0:22:18 > 0:22:22His dish is a deconstructed cherry Bakewell tart,
0:22:22 > 0:22:24an almond financier
0:22:24 > 0:22:27topped with a cherry parfait with poached cherries,
0:22:27 > 0:22:30cherry gel, cherry vinaigrette
0:22:30 > 0:22:33and an amaretto and white chocolate ganache.
0:22:41 > 0:22:44There is the taste of cherry, there's a taste of jam.
0:22:44 > 0:22:48That mousse parfait is just beautiful.
0:22:50 > 0:22:53It's all the flavours of a Bakewell tart
0:22:53 > 0:22:56delivered to you in different textures.
0:22:56 > 0:22:58It's very, very clever.
0:23:00 > 0:23:02For me, the financier cake and that mousse -
0:23:02 > 0:23:04really good. Really enjoyed that.
0:23:04 > 0:23:07And the cherry gel. I think the cherry gel is delicious.
0:23:10 > 0:23:13Getting good feedback after working my socks off,
0:23:13 > 0:23:15yeah, it's good. It makes it worth the while.
0:23:20 > 0:23:23Good day. Really good day. Well done.
0:23:25 > 0:23:28After our judgment, two of you will be leaving us.
0:23:30 > 0:23:31Thank you. Off you go.
0:23:46 > 0:23:49I forgot just how good the standard is when you get to this stage.
0:23:49 > 0:23:53There were some unbelievable dishes presented to me.
0:23:53 > 0:23:56Some of the mistakes were... Well, you couldn't ignore.
0:23:56 > 0:23:57Your heart goes out to them,
0:23:57 > 0:23:59but generally the standard is incredible.
0:24:01 > 0:24:06David's lemon tart wasn't just a big mistake, there was no lemon tart.
0:24:06 > 0:24:09MONICA: That's what happens when you don't get your timings right.
0:24:09 > 0:24:10Pastry is that precise.
0:24:10 > 0:24:12It's over for David, I'm afraid.
0:24:12 > 0:24:13There's no chance.
0:24:13 > 0:24:16There's no chance that at this level of the competition if you say that
0:24:16 > 0:24:19you're going to put up a lemon tart and there's no lemon tart,
0:24:19 > 0:24:21there's no chance you're going through. So that's it.
0:24:22 > 0:24:25I would really like to keep Luke...
0:24:27 > 0:24:28..Adam...
0:24:30 > 0:24:30..Scott...
0:24:32 > 0:24:33..and Tom.
0:24:34 > 0:24:37I think to that four, we can definitely add Steven.
0:24:41 > 0:24:46So that leaves us then with Adam and David.
0:24:46 > 0:24:48Oh-ho-ho.
0:24:48 > 0:24:53David, for me, was going to elevate the tiramisu to another level.
0:24:53 > 0:24:58It was too small, and once you broke into it, you got tiramisu.
0:24:58 > 0:25:00But it was a good tiramisu.
0:25:00 > 0:25:04Well, I would hope it would be, last eight of MasterChef for pros.
0:25:04 > 0:25:07Yeah, I'm not sure if I've done enough to stay in.
0:25:07 > 0:25:09Yeah. Doubt it, myself.
0:25:11 > 0:25:16I said to Adam, "Is this turbot cooked how you wanted it?"
0:25:16 > 0:25:19"That's exactly how I wanted it, I just poach it." I thought, "Mm?"
0:25:20 > 0:25:25All the effort seemed to go into a leek window box
0:25:25 > 0:25:28that had loads of veg sprouting out of it.
0:25:28 > 0:25:31I need to get through to the next round. I have to.
0:25:31 > 0:25:35It's everything I've been thinking about and losing sleep over.
0:25:35 > 0:25:37It might just be enough.
0:25:40 > 0:25:44The competition is really seriously about to kick off from now.
0:26:00 > 0:26:01I'm very impressed.
0:26:01 > 0:26:03The quality, the skill
0:26:03 > 0:26:06and the passion from you guys is to be applauded.
0:26:09 > 0:26:12MONICA: Having to lose two of you is not easy.
0:26:15 > 0:26:17The first chef that is leaving us today is...
0:26:19 > 0:26:20..David G.
0:26:29 > 0:26:31The second chef leaving us is...
0:26:40 > 0:26:41..Adam.
0:26:48 > 0:26:51I feel really gutted. I feel like I got so close.
0:26:51 > 0:26:53I've never done anything like this before
0:26:53 > 0:26:56and it just kind of got pulled away, but it is my own fault.
0:26:56 > 0:26:58Definitely improved my self-esteem as a chef
0:26:58 > 0:26:59and as a person in general, I think.
0:26:59 > 0:27:01I feel a lot better about everything.
0:27:01 > 0:27:03It's a shame to go,
0:27:03 > 0:27:04but I'd definitely do it again.
0:27:04 > 0:27:06It was amazing.
0:27:06 > 0:27:08What I've learned from this is going to carry me on
0:27:08 > 0:27:11to the next level of my career and throughout my career now.
0:27:13 > 0:27:14Congratulations, guys.
0:27:18 > 0:27:19I'm massively proud of myself.
0:27:21 > 0:27:22Hard work's paid off again.
0:27:24 > 0:27:27Being down to the last six, it's an amazing feeling.
0:27:28 > 0:27:29One step closer.
0:27:33 > 0:27:35Over the next three nights,
0:27:35 > 0:27:38these six chefs face their toughest challenge yet.
0:27:42 > 0:27:45They will be cooking in some of the UK's most acclaimed restaurants...
0:27:48 > 0:27:50Faster, faster, faster, faster! Let's go!
0:27:50 > 0:27:53I'm going to have to start giving free drinks out.
0:27:53 > 0:27:56Trust me...I don't like giving free drinks out. Oui, Chef.
0:27:56 > 0:27:59Why are you putting all that stock in your mushrooms? You're boiling them.
0:27:59 > 0:28:00Sorry, Chef.
0:28:00 > 0:28:03You've got to concentrate, all right. Just take your time.
0:28:03 > 0:28:04Get it right.
0:28:06 > 0:28:09..before returning to cook for Michel and Monica.
0:28:17 > 0:28:21That is a good plate. I'd be happy if I got this out in a restaurant.
0:28:22 > 0:28:23Heavenly.
0:28:23 > 0:28:25Absolutely divine.
0:28:25 > 0:28:30Only the very best chefs will secure their place in the final.
0:28:36 > 0:28:39Subtitles by Red Bee Media Ltd