0:00:02 > 0:00:04It's the semi-finals.
0:00:04 > 0:00:11Over the last four weeks, these six chefs have proved themselves to be amongst the best in the country.
0:00:15 > 0:00:18Now they're being split into pairs
0:00:18 > 0:00:22and sent to some of the UK's most acclaimed restaurants.
0:00:25 > 0:00:29- Why are you putting all that stock in your mushrooms?- Sorry, chef.
0:00:29 > 0:00:34Then they'll return to cook for Michel Roux Junior and Monica Galetti.
0:00:35 > 0:00:39Only those who impress will go through.
0:00:40 > 0:00:44Last night, 24-year-old Adam and 26-year-old Steven
0:00:44 > 0:00:47were both put through to the final week.
0:00:47 > 0:00:50Now it's up to 25-year-old Tom and David
0:00:50 > 0:00:54to prove they're good enough to make it.
0:00:54 > 0:01:00The final's just around the corner. I entered it to win. I didn't enter this competition to lose.
0:01:00 > 0:01:04The closer you get, the more you start wanting it
0:01:04 > 0:01:07and you realise that you can actually do it.
0:01:19 > 0:01:21It's early morning
0:01:21 > 0:01:25and Tom and David are heading to the heart of Surrey.
0:01:26 > 0:01:33Today, they'll be cooking at Michael Wignall at The Latymer in the Pennyhill Park Hotel
0:01:33 > 0:01:36under the supervision of the acclaimed chef himself.
0:01:36 > 0:01:39OK, go.
0:01:39 > 0:01:43Michael is an unbelievable chef. He understands the classics.
0:01:43 > 0:01:47But he's taken them to another level using modern cooking techniques.
0:01:48 > 0:01:53He is precision personified. Everything is there for a reason.
0:01:54 > 0:01:57I was a head chef really quite young at about 23,
0:01:57 > 0:02:03but I think because I started so young, I've got my own style and my own taste
0:02:03 > 0:02:09and I think that's what makes my food slightly different to a lot of other people.
0:02:09 > 0:02:12Michael earned his first star in 2009
0:02:12 > 0:02:16and a coveted second star in 2013.
0:02:16 > 0:02:22It's definitely been worth the sacrifices, yeah, but it's the lifestyle. It's not just a job.
0:02:22 > 0:02:24You've got to love what you do.
0:02:24 > 0:02:31If you do it half-heartedly, you're not going to get to the top and you're not going to be successful.
0:02:32 > 0:02:36- Let's go on a rabbit and a langoustine.- Oui!
0:02:36 > 0:02:40Michael is one of those chefs that is very demanding.
0:02:40 > 0:02:46He expects everyone working for him to give 100% and more.
0:02:46 > 0:02:50He will be watching our semi-finalists like a hawk.
0:02:51 > 0:02:55Letting these chefs into my kitchen is a big risk.
0:02:55 > 0:02:59People don't normally start cooking on day one at all.
0:02:59 > 0:03:03Nothing's going to be let slip. He's got a reputation.
0:03:03 > 0:03:08He's got two stars under his belt and that means the world to him
0:03:08 > 0:03:10and it means the world to his brigade as well,
0:03:10 > 0:03:13so the pressure is on, really.
0:03:13 > 0:03:17I need to prove that I can do the job necessary,
0:03:17 > 0:03:20I can do the standard that they want me to
0:03:20 > 0:03:23and yeah, just prove it to myself as well.
0:03:23 > 0:03:26I'm sure I'll be all right.
0:03:26 > 0:03:31He will not accept any of our semi-finalists coming in there with a swagger.
0:03:32 > 0:03:36So, in his kitchens, no egos permitted.
0:03:36 > 0:03:42I'm firm, but fair, but if someone crosses the line, they're out of the kitchen.
0:03:42 > 0:03:47- Morning, David.- Morning, chef. - Morning, Tom. Welcome to the restaurant.
0:03:47 > 0:03:52We've got a full lunch service, so the pressure's on. It's really busy.
0:03:52 > 0:03:55If you perform and listen to what we say, you'll do fine,
0:03:55 > 0:03:58but as soon as you don't, we'll step in and take over,
0:03:58 > 0:04:03so you need to be switched on and working clean and tidy and professionally.
0:04:03 > 0:04:05If you do that, we'll get on fine.
0:04:05 > 0:04:08Let's get your aprons on and let's get started.
0:04:16 > 0:04:21During service, Tom will be in charge of the rabbit starter -
0:04:21 > 0:04:26poached loin of rabbit topped with a potato and rabbit foam,
0:04:26 > 0:04:30a confit hen's yolk on celeriac puree,
0:04:30 > 0:04:34served with oyster mushrooms, sweetcorn, broad beans
0:04:34 > 0:04:36and cured ham.
0:04:36 > 0:04:39The dressing is a bois boudran with tarragon and chervil,
0:04:39 > 0:04:41topped with a cabbage crisp.
0:04:42 > 0:04:48OK, first off, we've got a rabbit loin that needs to go in the water bath for 14 minutes.
0:04:48 > 0:04:53- 14 minutes?- 14 minutes. As soon as it's in there, set your timer.
0:04:53 > 0:04:57- Do you have a system for ordering them?- Yeah, we've got little pegs.
0:04:57 > 0:05:03You peg it and mark which table it is. When you've got five or six in there, you know which one's which.
0:05:03 > 0:05:06Everything is all about the timing on that dish.
0:05:06 > 0:05:08The loin is so easy to overcook.
0:05:08 > 0:05:13If it goes over by 10, 15 seconds, the dish will be ruined.
0:05:13 > 0:05:16With your eggs...
0:05:17 > 0:05:20A confit egg yolk that's been water-bathed,
0:05:20 > 0:05:23so take it out of the shell,
0:05:23 > 0:05:25into your iced water
0:05:25 > 0:05:28and rinse all the white off it.
0:05:28 > 0:05:31- These are really, really fragile. - Yeah.
0:05:34 > 0:05:36In your emulsion.
0:05:38 > 0:05:42This stove is really hot, so things like your egg,
0:05:42 > 0:05:46put on the side of the stove. Don't put it directly on the heat.
0:05:46 > 0:05:50So we're going for a light colour on the sweetcorn?
0:05:50 > 0:05:52Just a tiny little bit, yeah.
0:05:52 > 0:05:55OK, your broad beans in there.
0:05:55 > 0:05:59At this stage, you want to be lifting your rabbit out.
0:06:03 > 0:06:06Take the ends off and carve it into three.
0:06:08 > 0:06:11And serve it.
0:06:13 > 0:06:15A small amount of puree.
0:06:15 > 0:06:18Really carefully lift your yolk out.
0:06:24 > 0:06:26- Not too regimented?- No.
0:06:26 > 0:06:30It wants to look natural on the plate, not too orchestrated.
0:06:34 > 0:06:36And then lastly...
0:06:36 > 0:06:38your cabbage crisp.
0:06:39 > 0:06:43- Do you think you can manage that? - I hope so, yeah.- So do I.
0:06:45 > 0:06:50He made it look really simple and he explained it really clearly.
0:06:50 > 0:06:53I've just got to keep focused and keep my head around it.
0:06:53 > 0:06:57Hopefully, it'll be more than OK and it'll be up to his standard.
0:07:02 > 0:07:07David will be responsible for the broccoli starter -
0:07:07 > 0:07:10purple sprouting broccoli with white and green asparagus
0:07:10 > 0:07:14on a courgette puree, served with garden peas,
0:07:14 > 0:07:17poached morels, pine nuts
0:07:17 > 0:07:19and a truffled Brillat cheese.
0:07:20 > 0:07:22The foam is a pine nut veloute
0:07:22 > 0:07:26and is all topped with a milk-skin crisp and truffle.
0:07:26 > 0:07:31The essence of this dish is freshness and that's the most important thing in my cooking.
0:07:31 > 0:07:36So we'll start off, you need to blanch your sprouting broccoli.
0:07:36 > 0:07:40Straight into a chauffante pan and check it after one minute.
0:07:41 > 0:07:44The same with your asparagus.
0:07:44 > 0:07:49I think the dish itself has got the makings of catching somebody out.
0:07:49 > 0:07:54A lot of chefs want to cook meat and fish and things like that. Vegetables are different.
0:07:54 > 0:07:57All the flavours have got to sing for themselves.
0:07:57 > 0:08:01The cooking and the process that's behind that dish is so important
0:08:01 > 0:08:06and that's why we've put that dish on today to highlight their cooking skills.
0:08:06 > 0:08:08Straight into your iced water.
0:08:08 > 0:08:14When it's cold, take it out again, so it's still got the colour, but it's wilting and cooked properly.
0:08:14 > 0:08:17And then on to the char-griller...
0:08:21 > 0:08:25The last part of the dish to cook off is your morels.
0:08:25 > 0:08:29You want to seal them off first in a tiny bit of olive oil.
0:08:31 > 0:08:33Three spoonfuls of emulsion.
0:08:34 > 0:08:39Let that reduce for about a minute and keep feeling them as well.
0:08:39 > 0:08:42They want to be nice and soft, but not falling apart.
0:08:43 > 0:08:47One of the final stages of the dish is milk skin.
0:08:47 > 0:08:54We use Jersey milk as it's got a high fat content. It's got a slight yellow tinge and very rich flavour.
0:08:54 > 0:08:56It just melts in your mouth.
0:08:56 > 0:09:02The toughest element on the dish is plating it up because everything has got to come up together.
0:09:02 > 0:09:08You can't go back to the stove to get the broccoli that's overcooking or the peas which are discolouring.
0:09:08 > 0:09:13Everything has got to come up at the exact time or else the dish is ruined.
0:09:13 > 0:09:17This is your char-grilled courgette puree.
0:09:17 > 0:09:19When it comes to presentation,
0:09:19 > 0:09:23my style is slightly rustic, but elegant as well.
0:09:29 > 0:09:31- Do you think you can do that?- Yeah.
0:09:31 > 0:09:33OK, let's go.
0:09:37 > 0:09:39It's clever. It's a clever dish.
0:09:39 > 0:09:42Everything is there for a reason.
0:09:42 > 0:09:46It's just all about the precision, the timings, perfect cooking.
0:09:46 > 0:09:50It's going to be challenging, but I think I'm capable of doing that.
0:09:50 > 0:09:54Yeah, hopefully, service will run nice and smooth.
0:10:07 > 0:10:14You're going to feel pressure. You feel the pressure in any new kitchen, never mind somewhere like this.
0:10:14 > 0:10:17This one will test my nerves, I guess.
0:10:18 > 0:10:22Yeah, the dish is sort of in the back of my head,
0:10:22 > 0:10:25so yeah, I think it should be fun.
0:10:31 > 0:10:37Tom and David, I don't think they realise how difficult it's going to be today for lunch service.
0:10:37 > 0:10:43I think they're slightly over-confident, but everything has got to be spot-on.
0:10:44 > 0:10:48It's my reputation, so we just won't let any rubbish go out.
0:10:48 > 0:10:53They've got to be on the ball today or else they'll go down.
0:11:00 > 0:11:03Rabbit and cod.
0:11:03 > 0:11:06- Thank you very much.- Thank you.
0:11:10 > 0:11:17The tasting menu costs nearly £100, so every plate that leaves the kitchen must be perfect.
0:11:17 > 0:11:21Let's go on three broccoli, two rabbit and two piglet.
0:11:21 > 0:11:23Yes, chef!
0:11:31 > 0:11:36Come on, Tom. You haven't even got your rabbit in yet. You need to speed it up.
0:11:44 > 0:11:50David, make sure you're tasting everything, all your emulsions, and you're not over-reducing anything.
0:11:57 > 0:12:02- Are you coming up on your broccoli, David?- Oui, chef. - Come on, I'm dressing now.
0:12:09 > 0:12:13Wait, calm down. Your puree's... Your puree's rubbish.
0:12:13 > 0:12:16Just do it again.
0:12:17 > 0:12:22Remember what I said to you. Put everything nice and neat on your plate.
0:12:22 > 0:12:24Watch, I'll show you.
0:12:24 > 0:12:27Just a swipe and just a swipe.
0:12:27 > 0:12:33Then wipe your palette knife and put it back in, so you're not putting mess everywhere. Come on, let's go.
0:12:40 > 0:12:43- Nice and neat.- Oui, chef. - Not thrown all over the place.
0:12:46 > 0:12:48OK, go.
0:12:51 > 0:12:53My first plate...
0:12:54 > 0:12:57It wasn't smooth enough.
0:12:57 > 0:13:00It's all right. I need to nail the next one.
0:13:01 > 0:13:08David's dressed quick, but it's really brasserie style. He needs to brush his skills up dressing
0:13:08 > 0:13:13or else we'll just have to dress it for him and that's embarrassing.
0:13:13 > 0:13:17Now the spotlight is on Tom's rabbit and confit egg.
0:13:17 > 0:13:20Be really careful when you lift them out.
0:13:20 > 0:13:25- If you burst them, you do the dish again. It's another 14 minutes. - Yes, chef.
0:13:35 > 0:13:39- This is taking you too long, Tom. - Yes, chef. Sorry.
0:13:39 > 0:13:44- They're nice, but you want to do them twice as fast as that. - Yes, chef. Oui.
0:13:46 > 0:13:50- OK, set menu - broccoli, rabbit, cod, piglet on order.- Yes, chef!
0:13:52 > 0:13:55It's going OK for the moment.
0:13:55 > 0:13:59I've got to concentrate and keep on top of it, you know.
0:14:01 > 0:14:04The restaurant is full today
0:14:04 > 0:14:07and Tom's rabbit starter is very popular,
0:14:07 > 0:14:12but he's only using one timer to co-ordinate all his orders.
0:14:13 > 0:14:19Let's go - three broccoli, three rabbit now. Won't be long on one rabbit, followed by two rabbit.
0:14:23 > 0:14:25That's right, yeah?
0:14:25 > 0:14:31That one's got four minutes after that, so that's going to have four minutes after that.
0:14:31 > 0:14:33That means an extra eight, yeah?
0:14:33 > 0:14:36What are you worried about? Why are you asking about times?
0:14:36 > 0:14:41- It's just the adding on and subtracting. I'm not great at that, chef.- Get another timer.
0:14:45 > 0:14:49The numbers are getting to me a little bit, to be honest, but...
0:14:51 > 0:14:53Just struggling.
0:14:57 > 0:15:00We're going on one of each first, Tom. One rabbit...
0:15:00 > 0:15:04Am I to ask for someone to crack me three yolks, chef?
0:15:04 > 0:15:07- One rabbit. Three rabbits straight after.- Yes, chef.
0:15:09 > 0:15:12While the rabbit cooks in the water bath,
0:15:12 > 0:15:18Tom has to prepare the corn, broad beans, mushrooms and finish the confit egg.
0:15:19 > 0:15:24Your sweetcorn's had it. When you've got stuff on the stove, you need to watch it.
0:15:24 > 0:15:29- If it's out of sight, it's out of mind and it's overcooking. - Oui, chef.- Sort it out.
0:15:29 > 0:15:32- Clean your pan out and start again. - Oui, chef.
0:15:32 > 0:15:38It's a fast service, but he's got to think about what he's doing and he's got to stop panicking.
0:15:38 > 0:15:41- How long on the broccoli, chef? - Tom, that's you. How long?
0:15:41 > 0:15:44Garnish up in two minutes, please.
0:15:44 > 0:15:48- Two minutes means two minutes, Tom, yeah?- Yes, chef.
0:15:49 > 0:15:53OK, two minutes, we're going on three broccoli and three rabbit.
0:15:53 > 0:15:55Sorry, chef.
0:15:55 > 0:15:58I thought we were talking about the one rabbit. Sorry.
0:15:58 > 0:16:01- It'll be up in four and a half. - No, it's too long.
0:16:07 > 0:16:11Come on, Tom. Stop panicking. Wipe the mess off the stove.
0:16:14 > 0:16:18Cameron, you're going to have to jump on with him. Sort him out.
0:16:18 > 0:16:21- You start plating the stuff up. - Thank you.
0:16:24 > 0:16:30I've just had to put one of my lads on there because he's just... Yeah, he's going down.
0:16:34 > 0:16:38- I want three broccoli and three rabbit up now.- Yes, chef.
0:16:38 > 0:16:40With Tom now on track,
0:16:40 > 0:16:46David is under pressure to get his dishes plated up to two Michelin star standard.
0:16:46 > 0:16:48Chef!
0:16:48 > 0:16:52- OK, go on it.- Thank you, chef.
0:16:52 > 0:16:54- Is that all right, chef? - When you do them,
0:16:54 > 0:16:58- be more assertive with what you're doing.- Oui, chef.
0:17:09 > 0:17:13Go. Wipe your plate. Wipe all your mess. Clean your microplaner.
0:17:18 > 0:17:23I just want to do better. I want to send it without him saying anything.
0:17:24 > 0:17:29I think I know what I'm doing wrong, so I'll just take a deep breath and keep going.
0:17:36 > 0:17:41OK, Tom, I'm waiting on three rabbit. Where are they? How long on them now?
0:17:41 > 0:17:46Three rabbit will be up in one and a half minutes, dressed in three and a half minutes.
0:17:46 > 0:17:51Why are you putting all that stock in your mushrooms? You're boiling them.
0:17:51 > 0:17:53Sorry, chef.
0:17:55 > 0:17:58Pretty tough, to be honest with you.
0:17:58 > 0:18:03It's quite hard to get everything all together on time, but yeah, we'll get there.
0:18:04 > 0:18:08- Come on, let's get on this three rabbit now.- Yes, chef.
0:18:08 > 0:18:10- Start plating up.- Thank you.
0:18:15 > 0:18:21Come on, Tom. We're taking it out of the bath for you, we're carving it, I'm half-dressing it for you.
0:18:21 > 0:18:25- Sorry, chef.- Don't be sorry. Just do it properly.- Oui, chef.
0:18:29 > 0:18:31Remember what I said about dressing.
0:18:31 > 0:18:36It needs to look rustic, not orchestrated, but nice on the plate.
0:18:36 > 0:18:38Yes, chef.
0:18:41 > 0:18:45Remember, everything all the same way, yeah? OK, go.
0:18:45 > 0:18:49- Right, two rabbit.- That's better. - Thank you, chef.
0:18:50 > 0:18:54It was slightly better, but we helped him quite a bit.
0:18:54 > 0:18:58It's a difficult dish to do, but he needs to... He's just panicking.
0:18:59 > 0:19:04You've got to be focused all the time or else you can see what happens.
0:19:04 > 0:19:09But in a two Michelin-starred restaurant, there's no let-up
0:19:09 > 0:19:11and the orders keep coming.
0:19:11 > 0:19:15- Let's go - two rabbit, two broccoli. Two minutes and be on the pass now.- Oui!
0:19:23 > 0:19:27Right, that's your time up now. Two rabbit, two broccoli.
0:19:44 > 0:19:46Tray up, please. Service.
0:19:46 > 0:19:48What are you missing off there?
0:19:48 > 0:19:50Truffle.
0:19:51 > 0:19:54Yeah, go.
0:20:01 > 0:20:03Oh, look at this!
0:20:04 > 0:20:06Service is coming to a close
0:20:06 > 0:20:12and it's the last chance for Tom and David to show they can cut it in a Michelin-starred kitchen.
0:20:12 > 0:20:17Let's go now on three broccoli and a rabbit. I want this broccoli dressed spot-on.
0:20:17 > 0:20:21- Take your time. Do everything properly.- Oui, chef.
0:20:21 > 0:20:24- Tom, do everything yourself on this one.- Yes, chef.
0:20:24 > 0:20:28- Is your yolk all right? - Yes, there's one in the emulsion.
0:20:32 > 0:20:36- How long on three broccoli now? - Two and a half.
0:20:36 > 0:20:39Right, garnish going on.
0:20:49 > 0:20:55- OK, you two, you're up now. Let's go. Three broccoli and a rabbit now.- Yes, chef.
0:20:55 > 0:21:00David, let's go. Neat dressing, everything cooked beautifully, everything seasoned up properly.
0:21:33 > 0:21:39- That's you two done now. I want you to be cleaned down because we've got all the mains to go.- Oui, chef.
0:21:45 > 0:21:47Hmm!
0:21:48 > 0:21:53I had the sprouting broccoli. The broccoli had a bit of a crunch to it.
0:21:53 > 0:21:56The asparagus the same. Beautiful, beautiful.
0:21:56 > 0:21:59The presentation of the dish was beautiful.
0:21:59 > 0:22:04It was something I've not had before and it would make me eat broccoli every day.
0:22:04 > 0:22:07I ordered the rabbit as my starter, yes.
0:22:07 > 0:22:13It was brilliant. Very tasty, very succulent and quite intense in flavours. Beautiful.
0:22:13 > 0:22:16It was absolutely gorgeous.
0:22:16 > 0:22:18I have ordered the dish before
0:22:18 > 0:22:24and as far as I'm concerned, as brilliant as it was the last time.
0:22:34 > 0:22:41The speed of service was pretty rapid at lunchtime, so I think it took them by surprise a little bit.
0:22:41 > 0:22:44It's probably brought them down to earth a touch.
0:22:44 > 0:22:47Not that that was intentional.
0:22:47 > 0:22:51If you're doing fantastic, great, we'll praise them to high heaven.
0:22:51 > 0:22:56If not, they've got to be told. That's the only way to learn. We all learn every day.
0:22:56 > 0:23:00I think that's important, especially as youngsters.
0:23:00 > 0:23:06Don't have your head in the clouds. Have your feet firmly grounded and you'll learn a lot.
0:23:08 > 0:23:13Yeah, it was pretty hard. It's just completely different.
0:23:13 > 0:23:16You want to do it how he likes it sort of thing.
0:23:16 > 0:23:18That was pretty intense.
0:23:18 > 0:23:24It was like a maths lesson, having to add up timers, write down numbers for different bags.
0:23:24 > 0:23:30It's a learning curve, I guess. He's very particular, he's a very particular sort of guy.
0:23:30 > 0:23:33He knows what he wants and, evidently, he gets it.
0:23:39 > 0:23:45Now Tom and David have one more chance to redeem themselves.
0:23:45 > 0:23:50They'll have to cook one of Michael Wignall's signature dishes -
0:23:50 > 0:23:53quail breast with a confit quail leg, braised tongue,
0:23:53 > 0:23:57sweetbreads and cockscomb in a port glaze,
0:23:57 > 0:24:00served with roasted salsify,
0:24:00 > 0:24:03wilted wild garlic, roast ceps,
0:24:03 > 0:24:07a Pink Fir potato and truffle mousseline
0:24:07 > 0:24:09and poached onions.
0:24:09 > 0:24:15It's my personality in the dish, so it's important that they put that personality across.
0:24:17 > 0:24:21There's quite a lot of elements. Everything's got to match together.
0:24:22 > 0:24:26Light flavours, but all the flavours pack a punch.
0:24:27 > 0:24:31I think the most challenging part is the sealing of the quail.
0:24:31 > 0:24:35Put a nice, light, golden brown on the skin.
0:24:35 > 0:24:41Napped with butter properly, so you get all the lovely flavour of the beurre noisette into the quail
0:24:41 > 0:24:43and the same with the salsify.
0:24:43 > 0:24:47It's important that you get the right amount of caramelisation on it,
0:24:47 > 0:24:52so it doesn't overpower such a light-flavoured vegetable.
0:24:59 > 0:25:04To replicate that within half an hour is a pretty tall order.
0:25:06 > 0:25:09It will really separate the men from the boys.
0:25:18 > 0:25:23They have only been given a basic recipe with no guide on presentation.
0:25:23 > 0:25:30I mean, a two-star kitchen, I've never been before. Of course, there's going to be quite a bit of pressure.
0:25:30 > 0:25:32I'm cooking his dish for him.
0:25:32 > 0:25:36You know, I'm sure he's going to find faults no matter what happens.
0:25:36 > 0:25:38I just hope it goes well.
0:25:45 > 0:25:50The comment with the plating, it did hit a nerve in a way because I do like plating.
0:25:51 > 0:25:55So, this afternoon, I'm just going to show him what I'm made of.
0:26:50 > 0:26:53The presentation is really good.
0:26:53 > 0:26:56I'd let that go out across my pass.
0:26:56 > 0:26:59- Thank you.- Really good.
0:27:09 > 0:27:12The quail breast was cooked perfectly.
0:27:12 > 0:27:18Really nice coloration on the skin. All the vegetables cooked really well. The confit leg, perfect.
0:27:18 > 0:27:24Personally, I'd have taken the second bone out of it, but that's just my preference.
0:27:24 > 0:27:29The sweetbreads were a little bit overcooked, but a really nice colour on them.
0:27:29 > 0:27:35The ceps could do with a little bit more colour, a nice, golden brown, to really get that flavour out.
0:27:35 > 0:27:40But apart from that, a really strong dish. You should be very proud. Really good, David.
0:27:40 > 0:27:42- Thank you.- Really good.
0:27:43 > 0:27:47Mainly the thing I needed to prove was the presentation
0:27:47 > 0:27:51because that sort of hits a nerve in a way.
0:27:51 > 0:27:54I'm really happy with all your comments.
0:27:54 > 0:27:57Well done.
0:28:05 > 0:28:07He's a great chef
0:28:07 > 0:28:11and if he can say something about my food that good, sort of thing,
0:28:11 > 0:28:15then yeah, I mean, it's an accomplishment.
0:28:47 > 0:28:50OK, Tom.
0:28:50 > 0:28:52The presentation is really good.
0:28:52 > 0:28:56Really neat, but not too placed or anything.
0:28:56 > 0:28:59- A really, really good-looking dish. - Thank you.
0:29:10 > 0:29:13First off, well done on your quail leg.
0:29:13 > 0:29:19Really nice, crisp skin. You've taken the bone out as well like we do here, so well done on that.
0:29:19 > 0:29:23The salsify, the wild garlic, all of it's cooked perfectly.
0:29:23 > 0:29:25Apart from the sweetbread.
0:29:25 > 0:29:31You've just got a little bit too much colour on that which has just made it go slightly rubbery.
0:29:31 > 0:29:34- Other than that, a really strong dish.- Thank you.
0:29:38 > 0:29:44Receiving any compliment from someone like Michael Wignall is going to put any chef in a good mood.
0:29:44 > 0:29:48To get several on the presentation and the execution, that's awesome.
0:29:48 > 0:29:52That's one of the biggest compliments I've had so far.
0:29:54 > 0:30:00It's a tall order to be asked to go into any kitchen that you don't know blind, especially a two-star one.
0:30:00 > 0:30:04It's tough, but, you know, they've come through it
0:30:04 > 0:30:08and they did really well and their dishes shone through at the end,
0:30:08 > 0:30:11so they should be proud of what they've done.
0:30:11 > 0:30:17David, I think he needs to slow it down a little bit. He's a little bit of a bull at a gate.
0:30:18 > 0:30:22But other than that, you know, a really strong lad.
0:30:24 > 0:30:26He expects a lot from all the guys.
0:30:26 > 0:30:29He's got a reputation to keep.
0:30:29 > 0:30:33A bit daunting sometimes and quite full-on,
0:30:33 > 0:30:36but that's why we do what we do.
0:30:37 > 0:30:41Just a great day, I think. Really good.
0:30:42 > 0:30:47I think Tom needs to concentrate on his organisation and his timings a little bit.
0:30:47 > 0:30:53He just needs to take a step back, think about what he's doing and be a bit more calculated.
0:30:53 > 0:30:57To work somewhere like this, you're going to have a stressful day,
0:30:57 > 0:31:03but the sense of achievement, going home knowing what food you've helped produce,
0:31:03 > 0:31:08it's nice to see and I think I'll definitely take a lot away from today.
0:31:10 > 0:31:14They've both shown improvement today over the duration of the day,
0:31:14 > 0:31:19so if they're going to improve over a day, what will they be like in a few years?
0:31:19 > 0:31:22You know, they'll be great.
0:31:52 > 0:31:55TOM: Today, there can't be any mistakes.
0:31:55 > 0:32:01There's no room for error. We're both making sacrifices left, right and centre for this.
0:32:01 > 0:32:07That's my place in final week and I'm going to do my best to take it as mine.
0:32:08 > 0:32:13I think my food today needs to be the best food I can do. It's my last chance.
0:32:15 > 0:32:19Yeah, I will be devastated if I go out today.
0:32:38 > 0:32:40Welcome back.
0:32:40 > 0:32:42This is it.
0:32:42 > 0:32:46Can you cook well enough to deserve a place in the final?
0:32:48 > 0:32:53We've given you the chance to work in a two Michelin-starred restaurant
0:32:53 > 0:32:55to give you a little bit of polish.
0:32:56 > 0:33:01I want to see that polish on the two plates of food. I want to taste it.
0:33:03 > 0:33:07Two hours. Two outstanding plates of food. Off you go.
0:33:23 > 0:33:26We have two chefs who are very similar.
0:33:26 > 0:33:30They're the same age, holding the same position.
0:33:30 > 0:33:33They're both only 25 years old, but they are hungry for this.
0:33:40 > 0:33:44David has delivered some absolutely outstanding food.
0:33:44 > 0:33:47Delicious, beautifully presented.
0:33:47 > 0:33:51His plates have always been full of flavour.
0:33:51 > 0:33:58A little bit of issues in the last plates, but he is a good chef and he deserves to be here.
0:34:06 > 0:34:12We have to say with Tom, there is a lot of love and care in the plates that he's made for us.
0:34:14 > 0:34:19Tom is always prepared to go that little step further to show off all his skills.
0:34:19 > 0:34:23He's got a bit of a swagger, yes, but that's quite good for a chef.
0:34:23 > 0:34:25It shows a bit of confidence.
0:34:28 > 0:34:33We are going to see great techniques. We expect fantastic food.
0:34:33 > 0:34:38If they do that, then they will deserve their place in the finals. It's as simple as that.
0:34:41 > 0:34:45Yeah, in these dishes today, I'm sticking true to my style.
0:34:45 > 0:34:49Big, bold flavours. I've just got to let the food speak for itself.
0:34:54 > 0:34:56- Right, Tom, how are you doing?- Good.
0:34:56 > 0:35:02- Getting there.- What are you preparing for us?- Iberico pork loin, wrapped in Parma ham, a pig cheek,
0:35:02 > 0:35:05a pea puree, some langoustines in a langoustine sauce.
0:35:05 > 0:35:08So, basically, prawns, pork and peas.
0:35:08 > 0:35:12And for dessert, we're doing peach melba.
0:35:12 > 0:35:16Rather than with classic Chantilly cream with raspberry and peaches,
0:35:16 > 0:35:21we're doing a cheesecake mousse and then I'm making a biscuit crumb
0:35:21 > 0:35:24and some peaches poached in a vanilla and thyme syrup.
0:35:24 > 0:35:26Dame Nellie will be turning in her grave.
0:35:26 > 0:35:30It's flavours that go. I thought I'd make a dish out of it.
0:35:30 > 0:35:33What about your experience at Michael's?
0:35:33 > 0:35:36It was a bit crazy, to say the least.
0:35:36 > 0:35:40- That's good.- A good "crazy", wasn't it?- Yeah.- It's great to learn.
0:35:40 > 0:35:46Yeah, absolutely. We're always going to keep learning. Not all of us know everything.
0:35:46 > 0:35:49I don't. I'm learning every day of the year.
0:35:49 > 0:35:52Aren't we all?
0:35:55 > 0:35:59Tom is taking a fillet of pork and wrapping it in Parma ham,
0:35:59 > 0:36:02water-bathing it and then roasting it.
0:36:02 > 0:36:04He's serving it with langoustines.
0:36:06 > 0:36:10He's making a sauce really intense with the heads of the langoustines.
0:36:12 > 0:36:15I do like the sound of Tom's dish,
0:36:15 > 0:36:19but if I have any worries, it's getting that balance of the flavours right.
0:36:19 > 0:36:25Iberico ham is quite salty, quite strong on the pork, then you've got the spices going through the cheeks,
0:36:25 > 0:36:29as well as a very strong-flavoured, reduced bisque sauce.
0:36:30 > 0:36:36We know he delivers good food, good tasting food, but what we want here is the right balance.
0:36:38 > 0:36:45Tom's dessert is a take on peach melba. Peach melba is all about the wonderful flavours of the peach.
0:36:45 > 0:36:50He's making a cheesecake mousse to go with it. It sounds rich and heavy to me.
0:36:50 > 0:36:53I hope he whisks up that cheesecake mousse light enough.
0:36:59 > 0:37:02I try to stick to established combinations of flavours.
0:37:02 > 0:37:05I'm not here to reinvent the wheel.
0:37:05 > 0:37:10Everything's got to come together nicely and be balanced properly.
0:37:13 > 0:37:15It's got to be spot-on.
0:37:15 > 0:37:17PAN HISSES
0:37:22 > 0:37:25It's odd that it's belching out so much steam.
0:37:33 > 0:37:35How are we doing, Tom?
0:37:35 > 0:37:39I had a bit of a hiccup with my braised pig cheeks.
0:37:39 > 0:37:42All the liquid has come out of the pressure cooker.
0:37:42 > 0:37:46I've burnt... I'm no longer doing pork cheeks.
0:37:46 > 0:37:51I can't cook them in the time again now. I could try. I could try, couldn't I?
0:37:53 > 0:37:56I'll cut them smaller.
0:38:11 > 0:38:14I hope he'll have enough time to cook the second batch of cheeks.
0:38:14 > 0:38:18He's not using the pressure cooker, just classically braising them.
0:38:18 > 0:38:24I hope they'll be ready on time because shredded up with that lovely flavour, it'll make this dish.
0:38:27 > 0:38:31You are halfway. You've had an hour.
0:38:45 > 0:38:47I think I am a good chef.
0:38:47 > 0:38:49I think I can do the job.
0:38:51 > 0:38:54Yeah, it should be good. It should be a home run.
0:38:58 > 0:39:03- Right, David, are you up for this challenge? - I think I could give it a good go.
0:39:03 > 0:39:06What is it you're cooking then?
0:39:06 > 0:39:10I'm making a quail nicoise. It's my first dish that got put on the menu,
0:39:10 > 0:39:14so it's one of the dishes that I'm proud of.
0:39:14 > 0:39:20- I've got a funny feeling this quail nicoise won't just be an old salad. - It will be a salad, but different.
0:39:20 > 0:39:25He's got a little bit of a smile, a wry smile on his face there.
0:39:25 > 0:39:28Dessert, I'm making a pina colada.
0:39:28 > 0:39:33- Hmm!- It's a white chocolate and coconut ganache,
0:39:33 > 0:39:39salt-baked pineapple and a pina colada shot as well to get you guys drunk(!)
0:39:39 > 0:39:42MICHEL LAUGHS
0:39:42 > 0:39:46- I'm looking forward to it. - Thank you, chef.- Most definitely.
0:39:48 > 0:39:53David is his typical self, focused 100% on the job.
0:39:53 > 0:39:58When he tells us he's cooking a quail salade nicoise,
0:39:58 > 0:40:04it's not going to be just a nicoise salad with a bit of quail on top, for sure.
0:40:05 > 0:40:08I hope it's something special.
0:40:08 > 0:40:12Quail is a great bird and all the flavours are nice and vibrant.
0:40:12 > 0:40:16For me, it's a really good dish. I think it's a strong dish.
0:40:17 > 0:40:22He's got all the elements of a nicoise salad - the French beans, potatoes, eggs, olives.
0:40:22 > 0:40:27All of that, but with a quail that's been stuffed with forcemeat,
0:40:27 > 0:40:32then cooked in a water bath and then crisped up.
0:40:32 > 0:40:38He'll confit the legs in oil as well, so that will be another texture, another flavour.
0:40:38 > 0:40:43I do hope he cooks those beans properly as well because I cannot abide crunchy beans.
0:40:45 > 0:40:49For his dessert, a take on pina colada,
0:40:49 > 0:40:53so he's got the rum there, he's using white chocolate and coconut as well,
0:40:53 > 0:40:59but David is baking the pineapple in a salt crust which is very interesting.
0:40:59 > 0:41:02I understand that using a little bit of salt can enhance the food,
0:41:02 > 0:41:05but a whole salt crust could be very strong.
0:41:06 > 0:41:13I do like pineapple if it's very, very sweet. With a hint of spice, it really does work.
0:41:13 > 0:41:17I don't know how he'll incorporate that into his pina colada.
0:41:19 > 0:41:22I'm to be convinced.
0:41:25 > 0:41:30Pina colada is one of those drinks that people sort of know.
0:41:32 > 0:41:34I'm taking a few risks.
0:41:34 > 0:41:40There's a few elements that if they go wrong, then they could go really wrong.
0:41:41 > 0:41:44So, fingers crossed, it's not going to happen.
0:41:46 > 0:41:4830 minutes, chefs.
0:41:48 > 0:41:5030 minutes to go.
0:41:57 > 0:41:59Hmm, smells good.
0:42:18 > 0:42:22- How's it going?- Not too bad. Just starting to get everything together.
0:42:22 > 0:42:27I had a couple of hiccups here and there, but pretty much fixed most of it.
0:42:35 > 0:42:38How are we doing, Tom?
0:42:38 > 0:42:41It won't be as tender as I wanted, but it'll be all right.
0:42:41 > 0:42:45- Everything else will be on time? - Yeah.- That's good.
0:42:45 > 0:42:49- Keep it up. Don't go overcooking anything now.- Oh, no.
0:43:09 > 0:43:14The mousses weren't very neat. It's not going to be in the cylinder. It'll just be piped.
0:43:14 > 0:43:17It'll be fine. It's exactly the same.
0:43:19 > 0:43:23Tom is looking a little bit flustered. Only ten minutes to go.
0:43:25 > 0:43:31David's cooking up tuiles. He's done them again two times. The third batch is going in the oven now.
0:43:31 > 0:43:33He doesn't look 100% pleased.
0:43:37 > 0:43:42These two chefs so far have shown nerves of steel.
0:43:42 > 0:43:45I think the nerves have got the better of them today.
0:43:48 > 0:43:51That's how much it means to them.
0:43:52 > 0:43:56Five minutes to go, chefs. Come on. Get it on the plates.
0:43:56 > 0:43:59We've got jelly, we've got jelly.
0:44:28 > 0:44:31Final touches.
0:44:35 > 0:44:37Time's up, guys.
0:44:40 > 0:44:43- David...?- Yeah.- Done?- Yeah.
0:44:56 > 0:44:59David's main is quail nicoise -
0:44:59 > 0:45:03a ballotine of quail breast stuffed with pork and black truffles.
0:45:03 > 0:45:07They're served with confit new potatoes,
0:45:07 > 0:45:10thyme and garlic dehydrated tomatoes,
0:45:10 > 0:45:13green beans, olives,
0:45:13 > 0:45:16sliced truffle and a quail's egg.
0:45:16 > 0:45:19The dressing is a quail jus.
0:45:19 > 0:45:21The legs didn't make it?
0:45:21 > 0:45:24No. They were cooked, they were there.
0:45:24 > 0:45:26So...
0:45:29 > 0:45:31Hmm...
0:45:41 > 0:45:47I do like the taste that's going through this plate of ballotine of quail.
0:45:47 > 0:45:49It's really flavourful, flavoursome.
0:45:49 > 0:45:55The vinaigrette or dressing you've made with the quail jus is bringing the dish together.
0:45:55 > 0:46:00The potatoes have got a lovely depth of flavour, intensified by confiting them.
0:46:00 > 0:46:05The French beans are cooked properly, not ridiculously crunchy, al dente as they should be.
0:46:05 > 0:46:09The truffle, I don't get it. It's not bringing anything to the plate.
0:46:10 > 0:46:12Those legs would have been nice!
0:46:12 > 0:46:14Yeah.
0:46:15 > 0:46:18Lots of skill on your plate here, David.
0:46:18 > 0:46:23The way you've treated the separate ingredients have come together really well.
0:46:23 > 0:46:29The way you've made the ballotine is very clever. It's not too dry. That's very important.
0:46:29 > 0:46:34For me, for an actual salad, you could do with more beans in this.
0:46:34 > 0:46:37But in saying that, I do like the dish.
0:46:39 > 0:46:42David's dessert is a pina colada -
0:46:42 > 0:46:48a white chocolate ganache strip with salt-baked and caramelised pineapple,
0:46:48 > 0:46:50topped by pineapple gel ribbons,
0:46:50 > 0:46:54passion fruit jelly, coconut tuiles
0:46:54 > 0:46:56and fennel cress.
0:46:56 > 0:47:00It's served with a coconut, rum and pineapple shot.
0:47:05 > 0:47:06Hmm!
0:47:06 > 0:47:08Just need an umbrella.
0:47:22 > 0:47:28I like your pina colada shot. It's lovely and creamy, rich. It's got a good kick of rum to it.
0:47:28 > 0:47:32It's a nice way to start the dessert, I think.
0:47:32 > 0:47:37The white chocolate ganache, though, I find far too sweet. It's sickly, sticky sweet.
0:47:37 > 0:47:43Your coconut tuiles are nice and crispy. The fennel cress works really well with the pineapple.
0:47:43 > 0:47:47But it doesn't really work with the rest of the dish.
0:47:47 > 0:47:52And there's not enough of that really delicious salt-baked pineapple.
0:47:52 > 0:47:54That is absolutely splendid.
0:47:54 > 0:47:59David, the star of your plate is that salt-baked pineapple.
0:47:59 > 0:48:01I love learning new things.
0:48:01 > 0:48:06It's a shame because, for me, the white chocolate ganache is very sweet
0:48:06 > 0:48:09and then the fennel fronds I'm not keen on.
0:48:09 > 0:48:14I do like the passion fruit jelly that you have on here,
0:48:14 > 0:48:19but it's not the dessert I was expecting to come together to carry off a pina colada.
0:48:23 > 0:48:28After all the comments, I'm sort of doubting a little bit.
0:48:30 > 0:48:32I'm kicking myself already.
0:48:32 > 0:48:35I mean, I did forget the legs.
0:48:37 > 0:48:40Yeah, I'm not sure. It could go either way.
0:48:40 > 0:48:42We'll see.
0:48:48 > 0:48:52Tom has made pork tenderloin wrapped in Parma ham,
0:48:52 > 0:48:55braised, spiced pork cheeks and langoustines
0:48:55 > 0:48:59on a pea puree with peas and broad beans.
0:49:00 > 0:49:05It's served with a langoustine bisque, chorizo oil and a pork jus.
0:49:06 > 0:49:12The presentation, I like it. There are some lovely colours - the chorizo oil and the langoustines.
0:49:12 > 0:49:15It's appetising and very pretty to look at, I must say.
0:49:15 > 0:49:17Thank you.
0:49:17 > 0:49:21It is a stunning-looking plate, Tom. It's your kind of plate.
0:49:38 > 0:49:41Beautiful langoustine, perfectly cooked,
0:49:41 > 0:49:44crispy on the outside, intense sweetness of the sea.
0:49:44 > 0:49:49Pea puree, you get the full flavour of the peas which is wonderful.
0:49:49 > 0:49:54The langoustine sauce intensifies the flavours of the langoustine.
0:49:54 > 0:49:57The pork cheek is cooked. It is.
0:49:57 > 0:49:59It's tender. Just, just!
0:49:59 > 0:50:03The pork loin is overcooked, it is a bit dry,
0:50:03 > 0:50:05but great balance of flavours.
0:50:06 > 0:50:09It's a beautiful-looking dish. Some great skills,
0:50:09 > 0:50:12let down by the cooking of the loin.
0:50:14 > 0:50:20You are a young chef that really does impress on the flavours that you deliver.
0:50:20 > 0:50:27Had you kept that pork loin nice and pink, as it should have been, this would have been the perfect dish.
0:50:31 > 0:50:34Tom's dessert is his take on peach melba -
0:50:34 > 0:50:37a vanilla and lemon cheesecake mousse,
0:50:37 > 0:50:40peaches poached in vanilla and thyme,
0:50:40 > 0:50:42a raspberry jelly,
0:50:42 > 0:50:45lemon and thyme oat biscuit crumb
0:50:45 > 0:50:47with fresh and dried raspberries.
0:50:49 > 0:50:55Tom, I'm not really bowled over by this plate of dessert here, not bowled over by it at all.
0:50:55 > 0:51:01I mean, you billed it as a peach melba. I was expecting far more peach.
0:51:01 > 0:51:05Yeah, I've seen better desserts from you, Tom. I really have.
0:51:12 > 0:51:18The cheesecake mousse is absolutely delicious. It is as light as a feather.
0:51:18 > 0:51:24And lemon coming through, not too sweet. It's very refreshing. Lovely. Really enjoyed it.
0:51:24 > 0:51:30The raspberry jelly is really nice as well and that's only just set, just the right texture.
0:51:30 > 0:51:33That little piece of peach was really nice.
0:51:33 > 0:51:39It had a lovely flavour, vanilla and thyme. That worked really well. A shame there wasn't more of it!
0:51:40 > 0:51:44I really like your cheesecake mousse and the jelly.
0:51:45 > 0:51:50It's so flavoursome and you get the hits of the lemon through that.
0:51:50 > 0:51:55Again the peach, it's just... It needs more peach on here.
0:51:55 > 0:51:58In saying that, I really liked it.
0:52:01 > 0:52:07Yeah, there were some good comments, but for me, I'm always going to work on the negatives, you know.
0:52:07 > 0:52:13I'm not one to bite off more than I can chew, but maybe that's what I did today.
0:52:13 > 0:52:15I pushed it that little bit too far.
0:52:15 > 0:52:18As Michel said, he likes ambition,
0:52:18 > 0:52:23but I'm sure he prefers perfect execution over ambition.
0:52:35 > 0:52:38Well, that was interesting. Very ambitious cooking.
0:52:38 > 0:52:41Possibly even too ambitious.
0:52:43 > 0:52:46Little mistakes from both of you.
0:52:49 > 0:52:51This is definitely not going to be easy.
0:52:52 > 0:52:55Off you go.
0:53:14 > 0:53:17It's great to see two chefs who are quite obviously talented,
0:53:17 > 0:53:21have got a good palate and wanting to show off.
0:53:21 > 0:53:24But the errors,
0:53:24 > 0:53:27the mistakes, no matter how small they were, will cost them.
0:53:27 > 0:53:33In saying that, for me, the star dish today was the pork dish from Tom.
0:53:33 > 0:53:39That was delicious. The only mistake on that dish was the pork was overcooked.
0:53:39 > 0:53:41That was a very good dish.
0:53:41 > 0:53:46The pork cheeks, he burnt the first lot, yet he persevered and cooked them again.
0:53:46 > 0:53:53I like a chef who has an attitude like that, who doesn't just throw in the towel and he keeps on going.
0:53:53 > 0:53:57I liked the cheesecake mousse a lot. That was really well judged.
0:53:57 > 0:54:02It was very light, not too sweet. It had a nice tang of cheesiness to it and lemon.
0:54:02 > 0:54:07But it looked awful on the plate and two token little squares of peaches!
0:54:07 > 0:54:11Come on, boy, give me some peach if you're going to say "peach melba"!
0:54:11 > 0:54:14For me, the mousse and the jelly were very good.
0:54:14 > 0:54:17Presentation-wise, no. Tom, go back and start again.
0:54:17 > 0:54:23But I know this chef can cook. We've seen such good plates from him before.
0:54:23 > 0:54:26Whether I'm going or staying, it's hard to say.
0:54:26 > 0:54:30I overcooked my pork loin, the main part of my dish,
0:54:30 > 0:54:36but with the pig cheeks, they both saw it as an accomplishment to get them done.
0:54:36 > 0:54:40Whether that's enough to get me through to the final, I don't know.
0:54:40 > 0:54:45David's dish, the quail nicoise - the quail was beautifully cooked.
0:54:45 > 0:54:47It was moist, tender, well seasoned.
0:54:47 > 0:54:53The tomatoes which he dried and confited some as well and those potatoes were stunning.
0:54:53 > 0:54:57But he didn't put the legs on. That dish was far from being complete.
0:54:57 > 0:55:01I thought the pineapple baked in a salt crust was absolutely exquisite.
0:55:01 > 0:55:04That was stunning, really delicious.
0:55:04 > 0:55:07But that chocolate ganache was just sickly sweet.
0:55:12 > 0:55:14I hope I've shown enough.
0:55:14 > 0:55:19I mean, I can still walk out and still be quite proud of myself.
0:55:21 > 0:55:24Yeah, I still don't want it to end.
0:55:27 > 0:55:32They're both talented chefs. There are some massive challenges coming up.
0:55:32 > 0:55:38I mean, to win MasterChef Professionals, you have got to be la creme de la creme.
0:56:07 > 0:56:10I am sorry that one of you will be leaving us.
0:56:22 > 0:56:25Our finalist is...
0:56:30 > 0:56:31..Tom.
0:56:39 > 0:56:41Congratulations, Tom.
0:56:55 > 0:56:57Disappointed, but...
0:56:57 > 0:56:59A good experience.
0:57:01 > 0:57:04It sort of opened my eyes a little bit.
0:57:04 > 0:57:07I came here to see what I can change.
0:57:07 > 0:57:09If I just keep improving,
0:57:09 > 0:57:12keep evolving...
0:57:18 > 0:57:22Awesome. That's the goal, really - get yourself in the final.
0:57:25 > 0:57:27There's a chance for me to win it.
0:57:29 > 0:57:31It's a lot to take in.
0:57:31 > 0:57:34I'm going to have to get my thinking cap on
0:57:34 > 0:57:39and get a good night's sleep, I think. After a party tonight, of course!
0:57:49 > 0:57:55Tomorrow night, Scott and Luke return for the last of the semi-finals.
0:57:58 > 0:58:02I cannot allow anything mediocre to go out of that kitchen.
0:58:02 > 0:58:05Table three away, please... Let's not mess around.
0:58:05 > 0:58:10If they can reach our standard, they can have a place in the final.
0:58:11 > 0:58:13It's as simple as that.
0:58:14 > 0:58:16We have made a decision.
0:58:46 > 0:58:49Subtitles by Red Bee Media Ltd