0:00:02 > 0:00:04It's the semifinals.
0:00:04 > 0:00:08Over the last four weeks, these six chefs have proved themselves
0:00:08 > 0:00:12to be amongst the best in the country.
0:00:12 > 0:00:16They are being split into pairs.
0:00:16 > 0:00:19Across the next three nights, each pair will be sent
0:00:19 > 0:00:23to some of the UK's most acclaimed restaurants.
0:00:24 > 0:00:28Concentrate, all right? Just take your time. Get it right.
0:00:28 > 0:00:33Then they will return to cook for Michel Roux Jr and Monica Galetti.
0:00:33 > 0:00:37Unless they can both prove they're strong enough,
0:00:37 > 0:00:40only one will go through to the finals.
0:00:40 > 0:00:44Tonight, it's the turn of 24-year-old Adam
0:00:44 > 0:00:47and 26-year-old Steven.
0:00:47 > 0:00:51I never really envisioned myself this far in the competition,
0:00:51 > 0:00:55but now I'm here, I just want to get to the final.
0:00:55 > 0:00:59It's been an experience! It's been an eye-opening experience,
0:00:59 > 0:01:03but I have loved all of it. It's been tremendous.
0:01:15 > 0:01:17It's early morning
0:01:17 > 0:01:21and Adam and Steven are in London's Knightsbridge.
0:01:27 > 0:01:30They'll be cooking at Dinner by Heston Blumenthal,
0:01:30 > 0:01:33under Head Chef Ashley Palmer-Watts.
0:01:33 > 0:01:38Ashley is that kind of chef who doesn't miss a beat.
0:01:38 > 0:01:41- One quail, one celery, please. - Yes, Chef.
0:01:41 > 0:01:44I started cooking when I was about 13.
0:01:44 > 0:01:47It's been a lot of hard work to get to where I am today.
0:01:47 > 0:01:53Opened in 2011, Dinner earned a coveted second star in 2013
0:01:53 > 0:01:54and ranks at number 7
0:01:54 > 0:01:58in the San Pellegrino World's Best 50 Restaurants,
0:01:58 > 0:02:00the highest ranking UK restaurant.
0:02:00 > 0:02:04The menu at Dinner is inspired by old English recipes.
0:02:04 > 0:02:08Ashley digs up these wonderful old medieval dishes
0:02:08 > 0:02:13and revamps them, brings them back to life with style and panache.
0:02:14 > 0:02:17The food in this restaurant is historically inspired.
0:02:17 > 0:02:20Going back to 1300 in this country,
0:02:20 > 0:02:25going over old documents, old books, talking to food historians,
0:02:25 > 0:02:28believe it or not, they were pretty technical back in those days,
0:02:28 > 0:02:30so some things are quite surprising
0:02:30 > 0:02:33that are difficult by modern-day standards.
0:02:33 > 0:02:38There's so much undiscovered literature and dishes
0:02:38 > 0:02:42that we should be and can be very proud of in this country.
0:02:42 > 0:02:44What is unusual about Dinner
0:02:44 > 0:02:48is that it serves up to 170 diners each service,
0:02:48 > 0:02:51an amount almost unheard of in a restaurant at this level.
0:02:52 > 0:02:56By having two contestants in the kitchen during service today,
0:02:56 > 0:02:57it's a massive risk.
0:02:57 > 0:03:01On their first day, launching into a 170-cover service,
0:03:01 > 0:03:04there's a lot of expectation.
0:03:04 > 0:03:08I think what makes a great chef is that willingness to learn
0:03:08 > 0:03:10and they want to work hard,
0:03:10 > 0:03:12just totally immersed in food
0:03:12 > 0:03:15and want to get better.
0:03:15 > 0:03:18I feel very excited, very privileged.
0:03:18 > 0:03:20I've always wanted to go in this restaurant to eat,
0:03:20 > 0:03:23let alone be in the kitchen behind the scenes.
0:03:23 > 0:03:25On that note, I'm still very nervous
0:03:25 > 0:03:27because there's a crazy high standard.
0:03:27 > 0:03:32Ashley's food really excites me. He looks to the past for inspiration
0:03:32 > 0:03:36and looks to the future for technique.
0:03:36 > 0:03:37I'm over the moon.
0:03:37 > 0:03:41I just want to deliver the goods now. I want to impress him.
0:03:47 > 0:03:50- Hi, there. Ashley. Nice to meet you. - Nice to meet you.- Hi. How are you?
0:03:50 > 0:03:54Welcome to Dinner. You'll be working in the kitchen tonight
0:03:54 > 0:03:55as one of the team.
0:03:55 > 0:03:58One will be on the fish section and one will be on the hot starters.
0:03:58 > 0:04:01We'll learn the dishes this afternoon and then we'll taste them,
0:04:01 > 0:04:03really understand what they are,
0:04:03 > 0:04:06and then we'll go through the process of you cooking them for me.
0:04:06 > 0:04:10Tonight, we have 170 covers booked.
0:04:10 > 0:04:13We've got an open kitchen, so everyone's going to be looking.
0:04:13 > 0:04:16We've got to work to a really high standard tonight.
0:04:16 > 0:04:18But nothing leaves this kitchen until it's perfect.
0:04:18 > 0:04:22If it's not right, we'll just do it again and again until it is.
0:04:22 > 0:04:24Follow me.
0:04:28 > 0:04:30In service,
0:04:30 > 0:04:34Adam will be cooking frumenty,
0:04:34 > 0:04:38a medieval-inspired dish of grilled octopus,
0:04:38 > 0:04:40served with samphire on spelt barley,
0:04:40 > 0:04:46with smoked mussel broth, pickled dulse, pickled cedro lemon
0:04:46 > 0:04:48and a lovage emulsion.
0:04:50 > 0:04:53Frumenty is an old dish that you used to take to someone's house
0:04:53 > 0:04:55as a gift to the host around Christmas and New Year.
0:04:55 > 0:04:57We've got grilled octopus,
0:04:57 > 0:04:59cooked sous-vide with olive oil for four hours
0:04:59 > 0:05:00so it's really tender,
0:05:00 > 0:05:04some cockles that have been flamed in a pan, a little bit smoky,
0:05:04 > 0:05:07and the whole dish is brought together with smoked mussel stock.
0:05:07 > 0:05:10The most important thing is getting the octopus on first.
0:05:10 > 0:05:13A little bit of olive oil,
0:05:13 > 0:05:15a little season.
0:05:15 > 0:05:18Flat-side down.
0:05:19 > 0:05:23That's kind of the maximum colour you want, OK? Like that.
0:05:23 > 0:05:25This is garlic butter.
0:05:25 > 0:05:29It helps keep it nice and moist, as well as the flavour.
0:05:29 > 0:05:32Straight into the oven, on the shelf.
0:05:33 > 0:05:36When the starter is called, get it straight on.
0:05:36 > 0:05:39We like to have all our starters on the table within ten minutes,
0:05:39 > 0:05:41so we have to be pretty quick.
0:05:41 > 0:05:43This is the smoked mussel stock.
0:05:43 > 0:05:46And then into there, 20g of cooked barley
0:05:46 > 0:05:48and 5g of pickled dulse.
0:05:49 > 0:05:53Every dish here has got a precise weight on everything.
0:05:53 > 0:05:56That's really how we look to achieve consistency
0:05:56 > 0:05:59as much as we possibly can.
0:05:59 > 0:06:00I'm pretty stubborn and strict,
0:06:00 > 0:06:02I know what I want and I know what I like.
0:06:02 > 0:06:04A perfectionist through and through.
0:06:04 > 0:06:08Probably a bit OCD as well, you know. But I think it's important,
0:06:08 > 0:06:09it's attention to detail.
0:06:09 > 0:06:12Without that, you're not going to achieve the standard.
0:06:12 > 0:06:15We're just going to add the cockles, warm them through very gently.
0:06:15 > 0:06:18And the pickle, which is 5g.
0:06:19 > 0:06:23So, here's the octopus. Now we can see, it's actually really tender,
0:06:23 > 0:06:25feel that...
0:06:25 > 0:06:28It's really important that we don't disrupt these tentacles too much.
0:06:28 > 0:06:30The suckers. They will fall off.
0:06:30 > 0:06:32So now we're going to plate the dish.
0:06:32 > 0:06:34We'll start with the emulsion.
0:06:34 > 0:06:37And what you want to do is hold this not quite down,
0:06:37 > 0:06:40let it kind of fall out, yeah, nice little point.
0:06:40 > 0:06:42One.
0:06:42 > 0:06:43Two.
0:06:45 > 0:06:49Three. So with plating, just take your time.
0:06:49 > 0:06:52This is where we can undo all the good work we've done so far.
0:06:55 > 0:06:57Little bit of texture left in the samphire.
0:06:57 > 0:07:00It's just got that slight bend in it, not completely soft.
0:07:01 > 0:07:03So we'll take two pieces of the fresh, pickled dulse,
0:07:03 > 0:07:05just lay them on.
0:07:07 > 0:07:09Then strain the stock out.
0:07:13 > 0:07:15And then one last thing,
0:07:15 > 0:07:17just a piece of ice plant on the top.
0:07:18 > 0:07:20- And there we have it.- I think it's beautiful.
0:07:26 > 0:07:28It's delicious.
0:07:28 > 0:07:31I think with this dish, cooking octopus - it sounds easy,
0:07:31 > 0:07:32it isn't as easy as it seems.
0:07:32 > 0:07:36If we overcolour it on the plancha, it won't have that texture,
0:07:36 > 0:07:38so it's really, really important
0:07:38 > 0:07:40that everything is done really precisely.
0:07:40 > 0:07:44I think if I practise it once or twice, then I should be OK.
0:07:45 > 0:07:47- It will be... pretty full-on.- Yep.
0:07:50 > 0:07:53I don't want to embarrass myself in front of these chefs.
0:07:53 > 0:07:55I look up to Ashley. He's a tremendous chef,
0:07:55 > 0:07:57so if I make myself look stupid in front of him,
0:07:57 > 0:07:59that's not what I want.
0:08:05 > 0:08:09Steven will be cooking the roast turbot during service,
0:08:09 > 0:08:14which is served with leaf chicory, sea vegetables and a cockle ketchup.
0:08:15 > 0:08:17This dish is inspired
0:08:17 > 0:08:20by the preserving and pickling methods used in the 18th century.
0:08:25 > 0:08:27We're going to cook the turbot sous-vide
0:08:27 > 0:08:30in just a tiny amount of olive oil in a water bath.
0:08:30 > 0:08:33It will be around 37 degrees, depending on size.
0:08:33 > 0:08:35After it goes on the plancha, we give it a slight flash
0:08:35 > 0:08:38under the salamander just before it goes on the plate and drained.
0:08:38 > 0:08:42It'll be at 42 degrees and we do use a probe and it has to be right.
0:08:44 > 0:08:45So, first things first, in the water bath.
0:08:45 > 0:08:49Eight minutes, start the timer.
0:08:52 > 0:08:55Attention to detail in the kitchen, it's about precision
0:08:55 > 0:08:58and using equipment to measure those precisions, so, using probes,
0:08:58 > 0:09:02using water baths, it's... there's no guesswork.
0:09:02 > 0:09:0525g of something is 25g, it's not 20.
0:09:05 > 0:09:08We're going to get the chicory on, about two and a half, three minutes
0:09:08 > 0:09:12out from going on the table. Lid off. This is garlic butter emulsion.
0:09:13 > 0:09:17The leaf chicory goes in. And lid on.
0:09:17 > 0:09:19Our other garnishes are the siesta and the purslane,
0:09:19 > 0:09:23both cooked in plain emulsion. Just going to soften that slightly.
0:09:23 > 0:09:26It takes one minute and about one minute on the siesta as well.
0:09:26 > 0:09:28Have you used these vegetables before?
0:09:28 > 0:09:29I haven't used sea vegetables before.
0:09:33 > 0:09:35Little bit of olive oil on the plancha
0:09:35 > 0:09:37and then be very, very gentle...
0:09:39 > 0:09:43Just a very light press. Just to make sure everything is in contact.
0:09:43 > 0:09:44When it's ready, it won't stick.
0:09:44 > 0:09:47If it's sticking, it's not ready to be turned.
0:09:50 > 0:09:51Nice, even colour.
0:09:53 > 0:09:55So, that's the fish cooked. You've got a minute now
0:09:55 > 0:09:58when we're going to flash it just before it goes on the plate.
0:10:01 > 0:10:03Right, now we plate.
0:10:03 > 0:10:06So, the chicory, onto the flat.
0:10:06 > 0:10:09This on its own has quite a bitterness.
0:10:09 > 0:10:12Tasting the food all night long is what we need to do.
0:10:12 > 0:10:14There's a right way of doing it, there's obviously...
0:10:14 > 0:10:17we're on show as well, but we must taste throughout the evening.
0:10:19 > 0:10:21Just to finish, a few drops of lemon juice.
0:10:21 > 0:10:23Everything we do has got to be even.
0:10:27 > 0:10:29Always choose the nice side to the customer,
0:10:29 > 0:10:32so I always dress the plate as I'm the customer.
0:10:35 > 0:10:38Next is the cockle ketchup, which is a mussel stock.
0:10:38 > 0:10:42Then into that, we chop some pickled shallots, gherkins, capers,
0:10:42 > 0:10:44parsley, coriander and chives.
0:10:44 > 0:10:47We'll then just warm through these plain cockles.
0:10:47 > 0:10:50The historical element to this dish is the ketchup.
0:10:50 > 0:10:54We discovered that there was cockle ketchup, cucumber ketchup,
0:10:54 > 0:10:57mushroom ketchup. It was a way of not only preserving,
0:10:57 > 0:11:01but that condiment style of sweet, sour, salty and savoury.
0:11:07 > 0:11:08We have the sea purslane.
0:11:11 > 0:11:13Just a little bit of this really great olive oil,
0:11:13 > 0:11:17just a little bit and then to finish, just a raw sea rosemary.
0:11:18 > 0:11:19And that's it.
0:11:22 > 0:11:24So, there's the finished dish, what do you think?
0:11:24 > 0:11:27- I think it looks great. - Can you do it?- I can do that.- Good.
0:11:31 > 0:11:33I think it's a great dish.
0:11:33 > 0:11:36I love the flavours, some very subtle background flavours.
0:11:37 > 0:11:39It's pretty sunny out there right now,
0:11:39 > 0:11:43- so it could be a busy night on the fish, we'll see. Ready?- I'm ready.
0:11:45 > 0:11:48What struck me about the food is how precise everything is
0:11:48 > 0:11:49and there's not much room for error.
0:11:49 > 0:11:51I'm going to be under pressure tonight.
0:11:51 > 0:11:55These are new dishes for me and I just hope I can, er,
0:11:55 > 0:11:56hit the nail on the head.
0:12:04 > 0:12:07It is a huge ask. It would be terrifying,
0:12:07 > 0:12:09170 covers at this level
0:12:09 > 0:12:12with an open kitchen with everybody watching...
0:12:12 > 0:12:13it's not easy.
0:12:15 > 0:12:18170 covers, yes. That's the scary part.
0:12:18 > 0:12:22I don't think I've ever been in a restaurant with that many covers,
0:12:22 > 0:12:24to be honest, so we'll see how that one goes.
0:12:27 > 0:12:28I'd love to impress Ashley.
0:12:28 > 0:12:31I'd love him to say "That's exactly how I want it."
0:12:31 > 0:12:33That would mean the world to me.
0:12:33 > 0:12:35He's a great chef and I look up to him.
0:12:37 > 0:12:40Service at dinner is about to kick off
0:12:40 > 0:12:43and will run for the next five hours.
0:12:44 > 0:12:45If they pay attention
0:12:45 > 0:12:47and concentrate and don't get too nervous,
0:12:47 > 0:12:49then I think they'll be fine. Who knows?
0:12:49 > 0:12:52It's a service, you never know how it's going to go.
0:12:56 > 0:13:00OK, lamb broth, octopus, salmon, pork, duck, pigeon, please.
0:13:00 > 0:13:02ALL CHEFS: Yes, Chef.
0:13:02 > 0:13:05- Let's go. Six minutes, please, Adam.- Oui.
0:13:06 > 0:13:10On the hot starter section, orders come in almost immediately
0:13:10 > 0:13:12for Adam's octopus dish.
0:13:16 > 0:13:19- Adam, nearly there? - Octopus in 30 seconds.- Great.
0:13:24 > 0:13:25That's it.
0:13:28 > 0:13:30Bit of height, Adam, where you can.
0:13:32 > 0:13:35Just a little bit more attention on the height, OK?
0:13:35 > 0:13:37That one's pretty good, that's going to go.
0:13:39 > 0:13:41Yeah, very good. Lots to do on the plating.
0:13:41 > 0:13:43I'm still trying to remember how to do it.
0:13:45 > 0:13:48I ordered the grilled octopus. Yeah, first class.
0:13:48 > 0:13:51The presentation is something that's very important in...
0:13:51 > 0:13:53in restaurants of this calibre.
0:13:53 > 0:13:56- OK, two octopus, please.- Yes, Chef.
0:13:58 > 0:14:02Steven has to wait for the rush of main orders to begin.
0:14:02 > 0:14:05I just want to get into the swing of things now. Get that first order on
0:14:05 > 0:14:08and under my belt and carry on from there.
0:14:12 > 0:14:17- Adam?- Yes, Chef.- The next one's two and a half behind, OK?
0:14:21 > 0:14:23Think about height, there, Adam, OK?
0:14:30 > 0:14:31Yeah, it's getting there.
0:14:34 > 0:14:36That's good, very good. Nice one, well done.
0:14:37 > 0:14:39Excellent.
0:14:40 > 0:14:43So far, so good. Dishes are looking good, neat and tidy.
0:14:43 > 0:14:45Just working on a little bit of natural height but, no,
0:14:45 > 0:14:48everything's right, haven't had to send one back yet,
0:14:48 > 0:14:49so, very good, I'm impressed.
0:14:51 > 0:14:54Three meat fruit, one porridge, one turbot, one cod.
0:14:54 > 0:14:55ALL: Yes, Chef.
0:14:56 > 0:15:0130 minutes in, and Steven has got his first order for the turbot main.
0:15:02 > 0:15:04Steven, six minutes on the turbot.
0:15:06 > 0:15:08Before presenting his dish to Ashley,
0:15:08 > 0:15:13Steven must check each piece of fish is exactly 42 degrees Centigrade.
0:15:15 > 0:15:19Yeah, this is bang on.
0:15:21 > 0:15:25- Fish ready?- Yeah. - Put the fish on.- Yeah.
0:15:25 > 0:15:28- Ketchup on and then the sea purslane, all right?- Chef.
0:15:29 > 0:15:31Right, yeah, that's it.
0:15:32 > 0:15:33Yeah, ketchup on.
0:15:35 > 0:15:38You grab the olive oil.
0:15:41 > 0:15:45OK, yep. Not bad, not bad. Little bit of neatness to work on here.
0:15:45 > 0:15:48Not bad effort.
0:15:48 > 0:15:50Just got to work on the plating, a little bit of finesse,
0:15:50 > 0:15:52but everything's cooked right at the moment
0:15:52 > 0:15:55so that's the most important thing.
0:15:55 > 0:15:57- Steven, four minutes, next turbot.- Yes, Chef.
0:16:04 > 0:16:06That's a little bit better, Steven.
0:16:06 > 0:16:10- Getting there. A little bit neater. Two minutes, next one up.- Yes, Chef.
0:16:11 > 0:16:13I ordered the turbot.
0:16:13 > 0:16:15I've cleared my plate so, er, it was lovely.
0:16:17 > 0:16:22Service has now been running for 90 minutes and the restaurant is full.
0:16:22 > 0:16:24Go, one meat fruit, one octopus,
0:16:24 > 0:16:27one salmon, one turbot, cod, pork, please.
0:16:27 > 0:16:28ALL: Yes, Chef.
0:16:29 > 0:16:31With the service in full swing,
0:16:31 > 0:16:34orders for both Adam and Steven's dishes
0:16:34 > 0:16:36are coming in thick and fast.
0:16:39 > 0:16:43But for Ashley, there is no let-up on his Michelin-starred standards.
0:16:48 > 0:16:49There's a black end on the leaf,
0:16:49 > 0:16:51just need to keep your eye out for everything.
0:16:51 > 0:16:53- New one, in the bin.- Yep.- New one.
0:16:53 > 0:16:55Let's go. Quick, quick.
0:16:57 > 0:16:59Look at everything, all the time, OK?
0:16:59 > 0:17:01This is definitely different to my normal work.
0:17:01 > 0:17:05Ashley is the most precise chef I've ever come across.
0:17:05 > 0:17:07There you go, good, go.
0:17:07 > 0:17:11Everything about it is all precise, this is a military machine here.
0:17:11 > 0:17:14OK, meat fruit, octopus, two pork, please.
0:17:14 > 0:17:15Yes, Chef.
0:17:15 > 0:17:18Sometimes it comes at a quite high intensity
0:17:18 > 0:17:20and that's when it really is going to start to,
0:17:20 > 0:17:22start to wobble a little bit
0:17:22 > 0:17:24but the main thing is, we've got to get it right.
0:17:28 > 0:17:29We can go now, Adam.
0:17:31 > 0:17:33Mind your back, coming through.
0:17:35 > 0:17:37Let's do another one. They're to be all the same.
0:17:40 > 0:17:42Take your time.
0:17:44 > 0:17:46Always be your own worst critic, you know? Ask yourself -
0:17:46 > 0:17:48"Is it right?"
0:17:49 > 0:17:50Yep, good.
0:17:58 > 0:17:59Good. Broth, please.
0:18:03 > 0:18:05Good, happy with that? Yes, Chef.
0:18:10 > 0:18:12This is the type of cooking that I love doing.
0:18:12 > 0:18:16That I want to do more of, definitely.
0:18:16 > 0:18:18OK, two meat fruit, one turbot,
0:18:18 > 0:18:19one fillet medium rare, please.
0:18:19 > 0:18:20ALL: Yes, Chef.
0:18:23 > 0:18:26Turbot sales are picking up. This is quite unique,
0:18:26 > 0:18:29because we've been thrown in the deep end straight away.
0:18:29 > 0:18:31So it's quite a challenge.
0:18:33 > 0:18:35- Two minutes, Steven.- Oui, chef.
0:18:53 > 0:18:55Just left the fish on the plancha too long.
0:18:55 > 0:18:58Slightly overcooked, got to do another one.
0:18:58 > 0:19:01Should be on 42. That was on 52, so it was ten over there.
0:19:02 > 0:19:05Steven, make sure this next one's right, OK?
0:19:11 > 0:19:12OK, ready on the turbot?
0:19:15 > 0:19:17What it is...
0:19:17 > 0:19:18after you've put it on the plancha,
0:19:18 > 0:19:20- it just continues to cook. - I understand.
0:19:20 > 0:19:23Over three or four minutes while waiting for the next one,
0:19:23 > 0:19:25that's when it just carries on, carries on...
0:19:27 > 0:19:29They're OK.
0:19:30 > 0:19:32Need to just work a little bit more on the finesse,
0:19:32 > 0:19:34but it's practice, just needs practice.
0:19:36 > 0:19:38Really intense. What I'm finding difficult
0:19:38 > 0:19:40is just keeping up with the pace of the kitchen.
0:19:40 > 0:19:42It's a very fast kitchen.
0:19:45 > 0:19:49OK, next one up... we need it ready, done in two, OK?
0:19:49 > 0:19:50They're coming in now.
0:19:53 > 0:19:55I've not worked in a kitchen this busy before, not at all.
0:19:55 > 0:19:57- Especially at this level. - Let's go, quick, quick.
0:19:59 > 0:20:02We need to move a bit faster on these two octopus, please.
0:20:02 > 0:20:04Yes, Chef.
0:20:04 > 0:20:06Watch your legs, please.
0:20:07 > 0:20:12This one's 53, this one's 80. One of them, I need another 30 seconds.
0:20:12 > 0:20:14OK, get it back quick, quick. Don't do it too much.
0:20:14 > 0:20:17Your legs, please, again. Legs, please, legs.
0:20:17 > 0:20:21Behind you, very hot, Behind you, very hot.
0:20:26 > 0:20:29OK, one broth in, ice plant and we can go on this table.
0:20:31 > 0:20:33Good, right. Two more up next, Adam, after this one, yeah?
0:20:33 > 0:20:35- Yes, Chef.- Got to be perfect.
0:20:35 > 0:20:40He has been busy. The more you do, the better you get at it.
0:20:42 > 0:20:44Yeah, this one's much better,
0:20:44 > 0:20:47got a little bit more kind of height going on, a bit more open.
0:20:49 > 0:20:51That's a lot better there, Adam.
0:20:51 > 0:20:54Just need to work on the speed here, OK? These two, nice and quick.
0:20:54 > 0:20:59I ordered frumenty. It was grilled and it was cooked to perfection.
0:20:59 > 0:21:02- Getting better, getting used to it? - Yeah, it's like...
0:21:02 > 0:21:04You've got to remember stuff...
0:21:06 > 0:21:08Get this timing right, Steven, OK?
0:21:08 > 0:21:12- Wait.- Make sure we don't go over on that turbot, OK?- Yes, Chef.
0:21:16 > 0:21:19- OK, coming down with the turbot? - Yes, Chef.
0:21:29 > 0:21:31That's it, good.
0:21:31 > 0:21:34A better colour on that one, Steven.
0:21:39 > 0:21:42- They look great, turbot looks really nice, Steven.- Thanks, Chef.
0:21:46 > 0:21:50It's almost 11pm and the long service continues.
0:21:50 > 0:21:54- One fillet medium, one duck, please.- Yes, Chef.
0:21:54 > 0:21:58Despite their exhaustion, Adam and Steven must up the momentum.
0:22:08 > 0:22:11Good.
0:22:13 > 0:22:19Yeah, it's looking good. Doing well. Good, well done. OK, go, 31.
0:22:22 > 0:22:24I'm happy, you know, I'm working with the guys
0:22:24 > 0:22:27and they've made me feel so welcome as well.
0:22:27 > 0:22:29I am buzzing, this why I became a chef.
0:22:30 > 0:22:32- Steven?- Yeah.
0:22:32 > 0:22:35Make sure these four turbot all look the same sort of shape, OK?
0:22:35 > 0:22:38So look for that similarity in those four.
0:22:38 > 0:22:39Yes, Chef.
0:22:45 > 0:22:47Need to be there in three minutes, OK?
0:22:47 > 0:22:49Chef.
0:22:49 > 0:22:52These are all bang on, mate, all between 41 and 42.
0:23:09 > 0:23:13That was great, Steven, four turbot, brilliant. Nice one, well done.
0:23:13 > 0:23:14Yes, Chef.
0:23:17 > 0:23:18OK, that's the last cheque, thank you.
0:23:18 > 0:23:19ALL: Yes, Chef!
0:23:22 > 0:23:24I really did enjoy the grilled turbot.
0:23:24 > 0:23:26The cockle ketchup was sweet and salty
0:23:26 > 0:23:29and it was actually quite exciting all put together.
0:23:30 > 0:23:33Really happy about those last plates of food, it's been a long,
0:23:33 > 0:23:36long service. It's been tough, lots of emotions, but...
0:23:37 > 0:23:38..overall, good.
0:23:46 > 0:23:47I think coming into this kitchen
0:23:47 > 0:23:49doing this number of covers on new equipment,
0:23:49 > 0:23:52I think they should be very proud, I thought it was very good.
0:23:53 > 0:23:56Adam on the octopus, he had a little wobble
0:23:56 > 0:23:57when it got a little bit busy
0:23:57 > 0:24:00but he took on board the constructive criticism.
0:24:00 > 0:24:02I saw him get stronger and stronger through the night.
0:24:02 > 0:24:05I thought he did very well.
0:24:05 > 0:24:08It was very nerve-racking coming in not knowing absolutely anything
0:24:08 > 0:24:10and only being shown the dish once.
0:24:10 > 0:24:13It's a lot of work for one plate but I thoroughly enjoyed it.
0:24:15 > 0:24:18Steven, a little bit slow to get going
0:24:18 > 0:24:21but you never know how much of a certain dish you're going to sell.
0:24:23 > 0:24:25He had a lot of turbot on order in the end
0:24:25 > 0:24:27and it got a little bit busy for him
0:24:27 > 0:24:29and I'm sure he felt it, but he did very well.
0:24:32 > 0:24:35I feel exhausted and, you know, emotional, but at the end of it
0:24:35 > 0:24:37I feel really happy.
0:24:37 > 0:24:38I feel like I've done a good job
0:24:38 > 0:24:40and I've done what I've come here to do...
0:24:40 > 0:24:42I feel great.
0:24:51 > 0:24:55It's early morning of day two
0:24:55 > 0:25:00and Adam and Steven return to dinner for their final challenge,
0:25:00 > 0:25:04to cook salmagundi - one of Ashley's signature dishes.
0:25:07 > 0:25:10Based on an 18th-century salad recipe,
0:25:10 > 0:25:13the dish is made up with chicken oysters,
0:25:13 > 0:25:15roasted salsify, bone marrow,
0:25:15 > 0:25:20a horseradish cream, grated fresh horseradish, foraged leaves,
0:25:20 > 0:25:24served with a chicken vinaigrette and pickled walnuts.
0:25:24 > 0:25:27Salmagundi is one of the signature dishes at Dinner
0:25:27 > 0:25:29and it's been on the menu since day one.
0:25:29 > 0:25:33It's light, yet rich, yet full of flavour, and just...
0:25:33 > 0:25:34just great to eat.
0:25:36 > 0:25:40In terms of the execution of the dish, it's actually quite tricky.
0:25:40 > 0:25:44There's a lot of different elements and each one has a specific method.
0:25:46 > 0:25:49You've got the chicken oysters, which are cooked sous-vide
0:25:49 > 0:25:52in smoked duck fat
0:25:52 > 0:25:54and just roasted until they're lightly golden.
0:25:56 > 0:25:59We then roast salsify on the plancha.
0:25:59 > 0:26:01You can overdo it quite quickly.
0:26:02 > 0:26:04Pop the bone marrow in just to warm it through,
0:26:04 > 0:26:08very, very gently. If it's too hot, it'll just disappear, just melt.
0:26:26 > 0:26:30Read that recipe, understand it, read it again.
0:26:30 > 0:26:32It'll be their interpretation.
0:26:32 > 0:26:33They haven't seen the dish,
0:26:33 > 0:26:37so it will be very interesting to see how they take that information
0:26:37 > 0:26:39and transfer it onto the plate.
0:26:41 > 0:26:43The recipe is basic.
0:26:43 > 0:26:46There are no details on how the dish should be presented.
0:26:46 > 0:26:48The thing for me is getting all the elements right
0:26:48 > 0:26:51and plating it up nicely, making it look fresh.
0:26:53 > 0:26:56It's hard enough cooking your own dish for a chef like Ashley,
0:26:56 > 0:26:58but to cook his dish...
0:26:58 > 0:27:01his expectations are going to be through the roof.
0:27:09 > 0:27:10The thing I'm most worried about
0:27:10 > 0:27:13is just making sure that each element that's had a lot of work put into it
0:27:13 > 0:27:16is executed to the standard which, actually, he's used to.
0:27:50 > 0:27:51OK.
0:27:51 > 0:27:52Pretty good effort.
0:27:52 > 0:27:55Pretty good effort on presentation.
0:27:57 > 0:27:58Let's see what it tastes like.
0:28:07 > 0:28:09The execution on the cooking - the chicken oysters,
0:28:09 > 0:28:12the bone marrow, it's not too soft. It's soft enough.
0:28:12 > 0:28:13The glazing of the salsify...
0:28:13 > 0:28:15Was all really good. Absolutely spot-on.
0:28:15 > 0:28:19There was enough dressing, good flavour, good balance.
0:28:19 > 0:28:21The only negative thing I would say
0:28:21 > 0:28:24is just the condition of one of these red leaves.
0:28:24 > 0:28:26You should spot these things as you're plating.
0:28:26 > 0:28:29We MUST look at every single thing that goes on the plate.
0:28:29 > 0:28:30But to come into the kitchen,
0:28:30 > 0:28:33learn a dish in the afternoon, from just the recipe,
0:28:33 > 0:28:36half an hour in the kitchen, totally blind -
0:28:36 > 0:28:38I think you should be proud of that.
0:28:39 > 0:28:41- Thank you very much. - I enjoyed it a lot.
0:28:49 > 0:28:51I'd like to think I did myself proud.
0:28:51 > 0:28:52There's only so much you can do
0:28:52 > 0:28:55when you know nothing about a restaurant.
0:28:55 > 0:28:58I used my head, I used my chef's instinct,
0:28:58 > 0:29:00and I think I did well.
0:29:28 > 0:29:30First things first, presentation.
0:29:30 > 0:29:32A pretty good effort. Looks good.
0:29:32 > 0:29:36It's laid in a nice way that you're going to eat your way through.
0:29:36 > 0:29:37Yeah, it's pretty good.
0:29:46 > 0:29:48OK, so in terms of execution here,
0:29:48 > 0:29:52cooking of the chicken oysters is great. The bone marrow is perfect.
0:29:52 > 0:29:54Enough dressing. Absolutely perfect.
0:29:54 > 0:29:57Just a little bit more of the onion and horseradish gel on the bottom
0:29:57 > 0:30:00would have been good, and a little bit more grated horseradish.
0:30:00 > 0:30:03- Yeah. - But this is being really pernickety.
0:30:03 > 0:30:05The two things that concerned me was the gel on the bottom
0:30:05 > 0:30:09- and the horseradish on the top cos it's a tricky flavour to get.- It is.
0:30:09 > 0:30:11I think I probably went under on this occasion.
0:30:11 > 0:30:14I probably played it a bit safe
0:30:14 > 0:30:17just because I was nervous about doing that.
0:30:17 > 0:30:20The thing that really impresses me is that you thought about that,
0:30:20 > 0:30:23and you thought about that as part of building the dish
0:30:23 > 0:30:24and you thought about it and played it safe,
0:30:24 > 0:30:26but safe is better than being way over the top,
0:30:26 > 0:30:28so I would say you made the right choice.
0:30:28 > 0:30:30It's a very, very good attempt.
0:30:30 > 0:30:32I'd be pretty happy with that
0:30:32 > 0:30:34if one of the chefs attempted that for the first time in the kitchen.
0:30:34 > 0:30:36Thank you for this opportunity.
0:30:43 > 0:30:45This experience means so much to me.
0:30:45 > 0:30:48Ashley is one of my favourite chefs, and to have the privilege,
0:30:48 > 0:30:50not only to cook for him,
0:30:50 > 0:30:54but to sit down with him and doing one of his dishes,
0:30:54 > 0:30:56I don't think many chefs can say that,
0:30:56 > 0:30:58so I feel really, really happy.
0:31:06 > 0:31:10At this stage, with what I've seen, it's very hard to split them.
0:31:10 > 0:31:15To handle this kind of pressure, and learning at this rate,
0:31:15 > 0:31:17you've got to be 100% focused and committed.
0:31:18 > 0:31:21I think they've both got bright futures ahead.
0:31:24 > 0:31:27I think the next round is going to be the hardest because, well,
0:31:27 > 0:31:30there's a lot of pressure, that's the last chance.
0:31:30 > 0:31:33If I take everything that I've been taught...
0:31:33 > 0:31:35I think I should be all right.
0:31:39 > 0:31:43I believe this experience will help me to move forward.
0:31:43 > 0:31:45Ashley's got the highest of standards,
0:31:45 > 0:31:49and even if I've just taken that 1% of that away with me today,
0:31:49 > 0:31:52I think it could do a great job with me in this competition.
0:32:17 > 0:32:20I can't wait! I can't wait to see them in here, Monica.
0:32:20 > 0:32:21Bring them in and unleash them!
0:32:40 > 0:32:43Good to see you again, chefs.
0:32:43 > 0:32:46I don't know about you, but I'm excited to see what you've learnt.
0:32:48 > 0:32:51Today you've got to go all out.
0:32:51 > 0:32:53We know how talented you two are.
0:32:53 > 0:32:58Make us some amazing plates of food. We expect nothing less.
0:32:58 > 0:33:00This is it, guys.
0:33:00 > 0:33:03Your chance to grab that place in the final.
0:33:03 > 0:33:05Two hours.
0:33:05 > 0:33:07Two plates of food.
0:33:07 > 0:33:08Off you go.
0:33:12 > 0:33:16I must say, Ashley was impressed by our two chefs. Very impressed.
0:33:16 > 0:33:18But they have to now prove it to us.
0:33:18 > 0:33:20We are going to get beautiful food, that is for sure.
0:33:30 > 0:33:32Adam's food and his style combinations
0:33:32 > 0:33:36are always based on classics, which is great, I love that style.
0:33:36 > 0:33:40He is a talented chef who delivers amazing tasting food.
0:33:40 > 0:33:43Everything he's plated so far has been stunning.
0:33:46 > 0:33:49I picked these dishes because it's things that I love to eat.
0:33:49 > 0:33:53I've been getting into work at five in the morning to practise for this.
0:33:53 > 0:33:55I've literally tried to pick out every fault
0:33:55 > 0:33:57that could possibly happen and fix it.
0:34:00 > 0:34:03Then bang on with a 16-hour shift, and then again the same day.
0:34:06 > 0:34:09Yeah, I'm pretty exhausted. My missus is getting annoyed.
0:34:11 > 0:34:12How are you feeling about today?
0:34:12 > 0:34:13I feel good.
0:34:13 > 0:34:15So what are you cooking?
0:34:15 > 0:34:20I am cooking wild sea trout with mussels that have been flamed,
0:34:20 > 0:34:23and then just put into a fragrant curry sauce, not spicy,
0:34:23 > 0:34:27and that's going to be done with a quenelle of crab on the top.
0:34:27 > 0:34:29Seaweed done in two different ways -
0:34:29 > 0:34:31a crispy one and a jasmine poached one.
0:34:31 > 0:34:35And then the dessert is pistachios, chocolate and cream cheese.
0:34:35 > 0:34:38It's also going with something which I love is,
0:34:38 > 0:34:40apple and parsley puree.
0:34:40 > 0:34:41- With the dessert? - Mm-hm.
0:34:41 > 0:34:44- Apple and parsley puree with pistachio?- Mm-hm.
0:34:44 > 0:34:46- New one on me. - New one for me too.
0:34:48 > 0:34:49You want your place in the final, don't you?
0:34:49 > 0:34:51It's been a hard ride, I'm not going to lie,
0:34:51 > 0:34:55it's been definitely stressful, but I would love to, absolutely love to.
0:34:55 > 0:34:57My dishes are the only ones standing in the way.
0:34:57 > 0:35:00- If I fail, it's my own fault. - Absolutely right.
0:35:00 > 0:35:02Adam, really excited by your menu.
0:35:02 > 0:35:05I can't wait to try some new combinations as well.
0:35:05 > 0:35:06Thank you very much.
0:35:08 > 0:35:11Adam is looking supremely confident with his recipes.
0:35:11 > 0:35:14They are his style of cooking, 100%.
0:35:15 > 0:35:18Adam is making us a seafood dish today, which for me is a first,
0:35:18 > 0:35:20I've only ever seen him use meat.
0:35:23 > 0:35:28I have mussels, trout and crab on one plate of food,
0:35:28 > 0:35:30all three things take completely different times to cook
0:35:30 > 0:35:32and completely different methods.
0:35:34 > 0:35:36He's filleted that fish really well.
0:35:36 > 0:35:38Let's hope he cooks it, keeps it pink.
0:35:41 > 0:35:44He has marinated it in salt and sugar
0:35:44 > 0:35:47and a little bit of olive oil and lemon.
0:35:49 > 0:35:51Which will extract the excess moisture
0:35:51 > 0:35:52and make it a firmer texture.
0:35:55 > 0:35:58Love the idea of mussels with a hint of curry.
0:35:59 > 0:36:03Adam is flaming the mussels. Getting the pan so, so hot.
0:36:05 > 0:36:07And that adds a bit of smoky flavour.
0:36:08 > 0:36:12But if you over do it, then it will just be acrid and burnt.
0:36:15 > 0:36:18He's also cooking seaweed in two different ways -
0:36:18 > 0:36:19poaching it in jasmine tea...
0:36:23 > 0:36:27..and then taking some to crisp up in the fryer, so all about textures.
0:36:28 > 0:36:32Bringing that flavour of the sea to the plate using seaweed
0:36:32 > 0:36:33I think is ingenious.
0:36:33 > 0:36:36He's got the crab, which he says he's going to serve
0:36:36 > 0:36:37the quenelle off on top.
0:36:40 > 0:36:44And he's poaching his potatoes in kaffir lime leaves,
0:36:44 > 0:36:45which is interesting.
0:36:46 > 0:36:48I've just seen Adam making some potato strings.
0:36:49 > 0:36:50He's going to deep fry those
0:36:50 > 0:36:53and that's going to give texture and height to the dish,
0:36:53 > 0:36:54which is so important.
0:36:56 > 0:36:59All of that sounds really, really delicious.
0:37:02 > 0:37:05Adam is making what he calls a celebration of pistachios.
0:37:05 > 0:37:07So pistachios in five or six different ways.
0:37:10 > 0:37:12I'm a nut man. I love pistachios.
0:37:12 > 0:37:15It's a very beautiful dessert if I can get it done in time.
0:37:18 > 0:37:22The base of this dessert is going to be a flourless pistachio cake.
0:37:26 > 0:37:30The last time he made a cake, we were bowled over, it was delicious.
0:37:30 > 0:37:32Just hope this one is as good.
0:37:34 > 0:37:36And then some chocolate and praline.
0:37:38 > 0:37:39I am in heaven.
0:37:41 > 0:37:42But surprisingly,
0:37:42 > 0:37:47he is serving it with a puree of green apple and parsley.
0:37:51 > 0:37:53This is curious for me cos I've not had that mix before.
0:37:53 > 0:37:55I hope it works.
0:37:55 > 0:37:59If I like it then I'll give him two kisses cos he must be a genius.
0:38:00 > 0:38:04I'm a humble person, there's no ego about me.
0:38:04 > 0:38:06If somebody's better, fantastic.
0:38:06 > 0:38:08I'll learn from them.
0:38:08 > 0:38:10I'm going to give it my all.
0:38:17 > 0:38:18Halfway, chefs.
0:38:23 > 0:38:25Steven's style is very intricate.
0:38:28 > 0:38:29Always with elegance.
0:38:30 > 0:38:33This chef is just improving as he goes along
0:38:33 > 0:38:36and getting better and better and stronger.
0:38:36 > 0:38:40He's relaxed and you can see that wonderful passion
0:38:40 > 0:38:42and that repertoire coming through now.
0:38:44 > 0:38:49Work in a dinner has definitely inspired me doing world-class food.
0:38:49 > 0:38:52What I want from today is to be happy with every element
0:38:52 > 0:38:53that I stick on that plate.
0:38:53 > 0:38:56There might not be as many ingredients,
0:38:56 > 0:38:58but to get those ingredients perfect,
0:38:58 > 0:39:00I think it's going to be key to this stage of the competition.
0:39:05 > 0:39:09Steven, how does it feel to be in the semifinal?
0:39:09 > 0:39:11Relishing the prospect of cooking for you both again,
0:39:11 > 0:39:14and hopefully I'll do enough to get in the final now.
0:39:14 > 0:39:17You're cooking with a big smile on your face and yet you seem...
0:39:17 > 0:39:18dare I say it, confident.
0:39:18 > 0:39:20I am still nervous underneath,
0:39:20 > 0:39:23but I know I've got two good dishes for you today.
0:39:23 > 0:39:24I just need to nail it.
0:39:24 > 0:39:26Yeah, I like the new Steven we've seen.
0:39:26 > 0:39:29You cook better when you're more relaxed, yes.
0:39:29 > 0:39:31Tell us what you're cooking then?
0:39:31 > 0:39:34My main course of duck with broccoli. That's how it's titled.
0:39:34 > 0:39:38Quite simple, but there's a little bit more going on from that.
0:39:38 > 0:39:41I've got broccoli ketchup, which I'm putting with the duck.
0:39:41 > 0:39:43I think it really works well with this main course,
0:39:43 > 0:39:45and I just hope you guys agree.
0:39:45 > 0:39:47Broccoli ketchup!
0:39:47 > 0:39:50- I'm looking forward to that. - So am I, I'd like to try that.
0:39:50 > 0:39:52And the dessert is cheesecake with strawberries.
0:39:52 > 0:39:55It really wants to be like a wow when it's delivered.
0:39:56 > 0:39:58Lots of variation of strawberry.
0:39:58 > 0:40:00I'm expecting a wow when it's delivered.
0:40:00 > 0:40:03- This obviously means a lot to you, doesn't it?- It does.
0:40:03 > 0:40:05Who else is supporting you here?
0:40:05 > 0:40:07Do you have family and friends who are rooting for you?
0:40:07 > 0:40:11The biggest support I've got is from my wife and my two children.
0:40:11 > 0:40:16I've sacrificed a lot in my career so far to get to where I am today
0:40:16 > 0:40:20and hopefully this will give them a slight insider into
0:40:20 > 0:40:22what I do on a daily basis.
0:40:22 > 0:40:24How old are your little ones?
0:40:24 > 0:40:26I got a daughter who's two and a half
0:40:26 > 0:40:28and baby boy who's nine weeks old.
0:40:28 > 0:40:30I bet your wife hates you?
0:40:30 > 0:40:33Yeah, they are supportive, but you know, it's not easy,
0:40:33 > 0:40:36and I think that's even more important to concentrate on today
0:40:36 > 0:40:39and to do the best I can to give me every chance to get into the final.
0:40:39 > 0:40:42Brilliant. We're going to let you get on cos you've got a lot to do.
0:40:42 > 0:40:43Thank you.
0:40:55 > 0:40:57Steven is preparing a duck dish for us.
0:40:57 > 0:41:00He's boned out the duck leg, wrapped it in ham...
0:41:04 > 0:41:06..and put it in the water bath.
0:41:08 > 0:41:11He's also using the duck breast which should be kept very pink.
0:41:11 > 0:41:13I like mine pink with a crispy skin.
0:41:16 > 0:41:18He's also making a red wine sauce.
0:41:22 > 0:41:26Steve is serving variations of broccoli. A broccoli puree.
0:41:31 > 0:41:34Some stalk that's been char-grilled.
0:41:35 > 0:41:38And some tender stem broccoli.
0:41:38 > 0:41:40After working with Ashley,
0:41:40 > 0:41:44I have got an element that is quite similar to what he would do
0:41:44 > 0:41:45by making a broccoli ketchup.
0:41:50 > 0:41:52Duck can be a little bit fatty,
0:41:52 > 0:41:55a ketchup that's got a bit of a kick can cut through that fattiness,
0:41:55 > 0:41:57and it works beautifully well.
0:41:57 > 0:42:00How interesting! I'm looking forward to trying this.
0:42:03 > 0:42:06Steven is making a vanilla cheesecake with strawberries.
0:42:09 > 0:42:12Cheesecake can be very simple,
0:42:12 > 0:42:14but I think he's got a few tricks up his sleeve.
0:42:16 > 0:42:19It's not just your bog-standard cheesecake.
0:42:23 > 0:42:25There's lots of different elements to this dish.
0:42:26 > 0:42:29That strawberry gel. Strawberry dried.
0:42:33 > 0:42:34Fresh strawberries.
0:42:39 > 0:42:42Steve is a clever chef. I'm expecting a piece of art from him.
0:42:46 > 0:42:49What I need to do, just a case of go through it in my head.
0:42:50 > 0:42:53Making sure that I'm not going to make a mistake.
0:42:57 > 0:42:59I think it's going to be a close one today.
0:43:02 > 0:43:04Lads, you've got 15 minutes left.
0:43:06 > 0:43:07How you doing, Adam, nearly there?
0:43:07 > 0:43:10The last couple of stuff to do then that's me.
0:43:10 > 0:43:13- I can see all the stuff all prepared. - I look OK.
0:43:13 > 0:43:16Brilliant. Excellent.
0:43:16 > 0:43:17How's it going, Steven?
0:43:17 > 0:43:19Good. Just getting the finishing touches.
0:43:19 > 0:43:21Just checking everything, making sure it's ready.
0:43:21 > 0:43:25- Going to start plating up.- Stay focused. Give us some great plates,
0:43:33 > 0:43:35You can feel the tension.
0:43:35 > 0:43:37It's palpable, you can cut it with a knife.
0:43:47 > 0:43:50These plates are going to be amazing
0:43:50 > 0:43:52and we are going to have a hard time judging.
0:44:00 > 0:44:02These two are focused.
0:44:03 > 0:44:05They know how serious this is.
0:44:10 > 0:44:1190 seconds, chefs. Come on.
0:44:20 > 0:44:22Time's up, guys. Well done.
0:44:33 > 0:44:34For his main course,
0:44:34 > 0:44:40Adam has made slow-cooked wild trout on mussels and kaffir lime potatoes
0:44:40 > 0:44:41in a cream curry sauce.
0:44:42 > 0:44:45A smoked mussel gel,
0:44:45 > 0:44:47pickled red and crispy green seaweed
0:44:47 > 0:44:50topped with a quenelle of white crab mayonnaise
0:44:50 > 0:44:52and a crispy potato ring.
0:44:54 > 0:44:56First off, Adam, presentation, beautiful.
0:44:56 > 0:45:00It's got height, it's got volume. Absolutely stunning.
0:45:00 > 0:45:02I expect nothing less from you.
0:45:02 > 0:45:04I hope it's going to taste as good as it looks.
0:45:15 > 0:45:17I love the trout, it's cooked really well.
0:45:17 > 0:45:19Lovely and soft and delicate.
0:45:19 > 0:45:23The curried mussels in a kind of warm mayonnaise, absolutely bang on.
0:45:23 > 0:45:27Fruity, spicy, fragrant, really, really good.
0:45:27 > 0:45:30Potatoes as well, I was a bit dubious of cooking them in kaffir lime,
0:45:30 > 0:45:34actually that lime comes through quite well and it works.
0:45:34 > 0:45:36The crab is lovely and delicious.
0:45:36 > 0:45:39Seaweed, adding a bit of texture and saltiness to it.
0:45:39 > 0:45:41It's the flavour of the sea,
0:45:41 > 0:45:46but with that really fruity curry, and it works, it does work.
0:45:47 > 0:45:51For me, the fact that you've cooked your trout, vac-packed,
0:45:51 > 0:45:53normally it doesn't have much texture to it,
0:45:53 > 0:45:54it sort of melts in your mouth,
0:45:54 > 0:45:56but because you marinated it in the sugar and salt,
0:45:56 > 0:45:59it's drawn that extra moisture out of it,
0:45:59 > 0:46:00so it does have texture.
0:46:00 > 0:46:02If you had rinsed that trout out a bit more,
0:46:02 > 0:46:04I think it would have been much better.
0:46:04 > 0:46:06It is too salty.
0:46:06 > 0:46:08But it's a good dish.
0:46:08 > 0:46:10The mussels go well with those potatoes.
0:46:10 > 0:46:15The crispiness from your garnish of the seaweed is all very clever.
0:46:18 > 0:46:22For dessert, Adam is serving pistachio cake
0:46:22 > 0:46:26topped with a quenelle of pistachio cream cheese,
0:46:26 > 0:46:27pistachio crumb,
0:46:27 > 0:46:33served on an apple and parsley gel with chocolate praline ganache.
0:46:34 > 0:46:36It's a Adam plate.
0:46:36 > 0:46:40It's very precise, it's very tidy and artistic.
0:46:40 > 0:46:42I am curious what your apple
0:46:42 > 0:46:45and parsley match with chocolate will taste like.
0:46:59 > 0:47:01You make great cakes!
0:47:01 > 0:47:06It's light and it's flavoursome, and it's not doughy.
0:47:06 > 0:47:10The apple with the parsley, because it's not so much on here,
0:47:10 > 0:47:14it's not overpowering, and it's OK, you've just got away with it.
0:47:14 > 0:47:17Yeah, you learn something every day. A little bit of parsley and apple...
0:47:19 > 0:47:21..can work.
0:47:21 > 0:47:23Adam, if you were to give up your day job,
0:47:23 > 0:47:24just go and make cakes.
0:47:25 > 0:47:28My uncle would be bowled over by this cake.
0:47:28 > 0:47:29And we know what he's like as a patissier.
0:47:31 > 0:47:33Heavenly. Absolutely divine.
0:47:33 > 0:47:37It's one of the lightest cakes I've ever tasted. Amazing.
0:47:37 > 0:47:41Pistachio crumb as well adds another texture and a bit of height.
0:47:41 > 0:47:44The cream cheese adds a hint of acidity, which works perfectly
0:47:44 > 0:47:48with that very rich chocolate and the pistachio cake.
0:47:48 > 0:47:51It is a very, very fine dessert.
0:47:51 > 0:47:5699 out of 100 customers would be more than happy.
0:47:56 > 0:47:58In fact, we know one particular customer
0:47:58 > 0:48:00who would be bowled over by this dessert.
0:48:05 > 0:48:06The cake thing, that was amazing.
0:48:06 > 0:48:09Even his uncle would be impressed with it.
0:48:09 > 0:48:11That's amazing to hear something like that.
0:48:11 > 0:48:13I did myself proud.
0:48:17 > 0:48:19For his main course,
0:48:19 > 0:48:22Steven has cooked breast of Gressingham duck
0:48:22 > 0:48:25and made a ballotine of the leg wrapped in duck ham.
0:48:26 > 0:48:30Served with girolles and broccoli four ways.
0:48:30 > 0:48:33Char-grilled tender stem broccoli.
0:48:33 > 0:48:37A broccoli Parmesan puree on braised broccoli stalk.
0:48:37 > 0:48:39And a broccoli and caper ketchup.
0:48:41 > 0:48:45His dish is finished with a red wine sauce.
0:48:45 > 0:48:46I like your presentation.
0:48:46 > 0:48:48Very similar to what you have done in the past for us.
0:48:48 > 0:48:50In a line across the plate.
0:48:50 > 0:48:53You've spaced it out enough that we can see into your dish.
0:48:53 > 0:48:57The only problem is, it's very clear that your duck is overcooked.
0:49:09 > 0:49:11The duck leg, beautiful and moist.
0:49:11 > 0:49:16Absolutely tender, succulent, cooked to perfection.
0:49:16 > 0:49:18And that duck ham on the outside,
0:49:18 > 0:49:21adds even more duck flavour into it and a hint of saltiness.
0:49:21 > 0:49:23Really, really good.
0:49:23 > 0:49:29The grilled stemmed broccoli is really smoky and tender and sweet.
0:49:29 > 0:49:31The actual stalk that you've braised
0:49:31 > 0:49:33has got a little bite to it and is full of flavour.
0:49:33 > 0:49:36That broccoli ketchup, absolutely bang on.
0:49:36 > 0:49:40Sweet, sour, salty, perfect foil for the duck.
0:49:42 > 0:49:45You know what? You're about a minute away from perfection.
0:49:45 > 0:49:47That duck is slightly overcooked,
0:49:47 > 0:49:50but otherwise for me, you had a beautiful plate.
0:49:50 > 0:49:53Great complex flavours in there. Well done.
0:49:54 > 0:49:58Steven, that ketchup is amazing, it goes so well with the duck.
0:49:58 > 0:50:02The consistency and the shine and the taste of your sauce is spot on.
0:50:02 > 0:50:05Every element on this plate besides the duck
0:50:05 > 0:50:07has been cooked really well.
0:50:07 > 0:50:09It is a good plate. Done yourself proud.
0:50:13 > 0:50:16Steven's dessert is a baked vanilla cheesecake
0:50:16 > 0:50:18rolled in strawberry crumb.
0:50:19 > 0:50:23Served with a biscuit base, fresh strawberry balls,
0:50:23 > 0:50:28macerated strawberries, strawberry gel and basil.
0:50:29 > 0:50:32It's very neat. Very appealing to the eye.
0:50:32 > 0:50:34And you can see all the elements there.
0:50:34 > 0:50:36Nothing is too overcrowded.
0:50:37 > 0:50:40Great colours on your dessert, Steven.
0:50:40 > 0:50:43I'd be happy if I got this out on a restaurant.
0:50:56 > 0:50:59Steven, the cheesecake is absolutely divine.
0:50:59 > 0:51:01It's as light as a souffle.
0:51:01 > 0:51:04To get that amount of flavour in a cheesecake, being that light,
0:51:04 > 0:51:05it's quite incredible actually.
0:51:05 > 0:51:09The strawberry gel, the macerated strawberries, the fresh strawberries,
0:51:09 > 0:51:11the basil, all of that works wonderfully well,
0:51:11 > 0:51:14adding freshness to this dessert. Wonderful.
0:51:16 > 0:51:19I really like the fact that you've coated it in that dried strawberry.
0:51:19 > 0:51:21Bit of texture.
0:51:21 > 0:51:24I do like the strawberry that's been macerated
0:51:24 > 0:51:25or soaked with a bit of vinegar.
0:51:25 > 0:51:28It all goes very well together.
0:51:28 > 0:51:32It's a really good dessert, Steven, it's really well made.
0:51:32 > 0:51:35Steven, we know you can cook, and I think you've proved that again today.
0:51:35 > 0:51:37Most definitely.
0:51:40 > 0:51:43I definitely feel I'm cooking better as the competition goes on.
0:51:43 > 0:51:48Today I felt they were the best two plates of food I've put up.
0:51:48 > 0:51:52Really happy with the feedback I got off two great chefs.
0:51:55 > 0:51:58We asked you to deliver and you did.
0:51:59 > 0:52:03Both of you cooked outstanding food today.
0:52:03 > 0:52:07It's going to be very difficult, very difficult to make a decision.
0:52:07 > 0:52:08Thank you.
0:52:30 > 0:52:32Oh, my word, that was exciting, Monica.
0:52:32 > 0:52:35We knew we were in for a treat, but that was exceptional.
0:52:35 > 0:52:39- That really was. - They worked like true professionals.
0:52:39 > 0:52:41They know how good each other are,
0:52:41 > 0:52:44but they were focused on how they had to perform today.
0:52:44 > 0:52:47These two chefs clearly are talented.
0:52:47 > 0:52:50There's no real swagger or arrogance coming from them.
0:52:50 > 0:52:53They don't need it. They really don't need it, do they?
0:52:53 > 0:52:56- It's in the cooking. - They're professionals.
0:52:56 > 0:52:58Absolutely professionals on top of their game.
0:52:58 > 0:53:00Which is what we're looking for.
0:53:03 > 0:53:05First off let's talk about Adam.
0:53:05 > 0:53:08His first dish, that trout that was marinated in salt and sugar
0:53:08 > 0:53:12to extract moisture and then vacuum-packed and slow-cooked.
0:53:12 > 0:53:16Ah! Just a few grams of seasoning away from being a perfect dish.
0:53:16 > 0:53:20I liked the fact that he took on the firing technique from Ashley
0:53:20 > 0:53:22and try to adapt it to his dish.
0:53:22 > 0:53:24This is how we evolve as chefs.
0:53:24 > 0:53:28That flourless pistachio cake was heavenly.
0:53:28 > 0:53:30My word, was that good.
0:53:30 > 0:53:32I LOVE Adam's cakes.
0:53:32 > 0:53:35If someone can make a cake as good as he can
0:53:35 > 0:53:38and serve it like that, I'm happy. Gregg would be happy.
0:53:38 > 0:53:39As soon as the quarterfinals,
0:53:39 > 0:53:42when me and Steven first met each other,
0:53:42 > 0:53:44it's been neck and neck.
0:53:44 > 0:53:46But they're my dishes, I did them,
0:53:46 > 0:53:49I did myself proud and I'm actually really happy.
0:53:49 > 0:53:51I really enjoyed Steven's food.
0:53:51 > 0:53:55His duck dish, it's very clever indeed.
0:53:55 > 0:53:57His broccoli ketchup, what a great idea.
0:53:57 > 0:54:00And with duck as well, it had that sweet
0:54:00 > 0:54:03and sour that you need to accompany a duck dish.
0:54:03 > 0:54:05The leg meat I thought was superb.
0:54:05 > 0:54:09It was wrapped in a duck ham, that was really, really good cooking.
0:54:09 > 0:54:11Dessert, cheesecake.
0:54:11 > 0:54:14Sounded very simple, didn't it?
0:54:14 > 0:54:17That roll of cheesecake, I thought was very precise,
0:54:17 > 0:54:20light as feather, yet packed a real punch.
0:54:20 > 0:54:23I thought that was really delicious. Very, very good.
0:54:25 > 0:54:28I like the way Steven has progressed.
0:54:28 > 0:54:30When he first started he was very nervous
0:54:30 > 0:54:33and he was wondering whether or not he deserved to be here.
0:54:33 > 0:54:35Well, I'd just like to say to Steven,
0:54:35 > 0:54:38you more than deserve your place here today right now
0:54:38 > 0:54:41because that was cooking of the highest order.
0:54:41 > 0:54:45I think we can both be really proud of what we've done today and...
0:54:45 > 0:54:47it was a really good battle out there.
0:54:54 > 0:54:57They've both achieved exceptional quality.
0:54:59 > 0:55:03But they have both made a little mistake.
0:55:06 > 0:55:10I think also because they've been strong throughout the competition...
0:55:11 > 0:55:13..it makes it harder to decide.
0:55:19 > 0:55:22Which one can you see winning the competition?
0:55:24 > 0:55:25Hand on heart.
0:55:26 > 0:55:28I think either one could win the competition.
0:55:30 > 0:55:31They're that good.
0:55:52 > 0:55:55When I see two chefs in front of me like you,
0:55:55 > 0:55:57makes me proud to be a chef myself.
0:56:09 > 0:56:10We have made a decision.
0:56:15 > 0:56:17You're both going through to the finals!
0:56:18 > 0:56:20Fantastic.
0:56:23 > 0:56:24Well done.
0:56:25 > 0:56:27Well done, mate.
0:56:27 > 0:56:29That was simply amazing.
0:56:30 > 0:56:31Amazing.
0:56:33 > 0:56:36So shocked, so happy to actually be here.
0:56:36 > 0:56:39It's amazing. My head's all over the place now.
0:56:41 > 0:56:42Look.
0:56:44 > 0:56:45She's happy.
0:56:45 > 0:56:46I'm happy!
0:56:47 > 0:56:51I'm ecstatic to be in the final. It feels great.
0:56:51 > 0:56:54But it also means the hard work starts now.
0:56:54 > 0:56:55Thank you very much.
0:57:05 > 0:57:08Tomorrow night 25-year-olds Tom
0:57:08 > 0:57:11and David have to prove they're worthy of a place in the final
0:57:11 > 0:57:15when they're sent to cook for two Michelin-starred chef
0:57:15 > 0:57:16Michael Wignall.
0:57:18 > 0:57:20Remember what I said to you,
0:57:20 > 0:57:22put everything nice and neat on your plate,
0:57:22 > 0:57:24not thrown all over the place.
0:57:24 > 0:57:26Why are you putting all that stock in your mushrooms?
0:57:26 > 0:57:28- You're boiling them. - Sorry, chef.
0:57:31 > 0:57:35Then they will have to cook for Michel and Monica
0:57:35 > 0:57:39to try and earn a place in the finals.
0:57:39 > 0:57:41That is absolutely splendid.
0:58:15 > 0:58:18Subtitles by Red Bee Media Ltd