0:00:02 > 0:00:04It's the last of the semi-finals.
0:00:05 > 0:00:09Over the last four weeks, these six chefs have proved themselves
0:00:09 > 0:00:12to be amongst the best in the country.
0:00:15 > 0:00:18They've all been split into pairs
0:00:18 > 0:00:23and sent to some of the UK's most acclaimed restaurants.
0:00:24 > 0:00:28- Why are you putting all that stock in your mushrooms? You're boiling them. - Sorry, Chef.
0:00:28 > 0:00:32You've got to concentrate, all right? Take your time, get it right.
0:00:32 > 0:00:37Then they've returned to cook for Michel Roux Jr and Monica Galetti.
0:00:37 > 0:00:40It was too close to call
0:00:40 > 0:00:43between 24-year-old Adam and 26-year-old Steven,
0:00:43 > 0:00:46who both went through to the finals.
0:00:46 > 0:00:50Last night, 25-year-old Tom joined them.
0:00:51 > 0:00:56Tonight, the final pair have their chance to prove they're good enough -
0:00:56 > 0:00:5823-year-old Luke
0:00:58 > 0:01:01and 27-year-old Scott.
0:01:02 > 0:01:06I would be absolutely delighted to get through to the finals.
0:01:06 > 0:01:10As you get on in the competition, more and more you want it.
0:01:10 > 0:01:13To get a place in the final would just be electric.
0:01:13 > 0:01:18It's sending shivers down my spine at the moment thinking about it.
0:01:29 > 0:01:30It's midday
0:01:30 > 0:01:33and Scott and Luke have arrived in Nottingham,
0:01:33 > 0:01:35home of the self-titled restaurant
0:01:35 > 0:01:40run by the acclaimed chef Sat Bains.
0:01:41 > 0:01:43Opened in 2002,
0:01:43 > 0:01:47it was the first restaurant in Nottingham to earn a Michelin star...
0:01:49 > 0:01:54..and went on to achieve a coveted second star in 2011.
0:01:55 > 0:02:00I worked as a head chef from a very early age. I was 24.
0:02:00 > 0:02:03I wasn't ready. I was teaching myself how to cook.
0:02:03 > 0:02:08I was reading all the classics - Nico, Koffmann, Roux.
0:02:08 > 0:02:10It's this incredible journey
0:02:10 > 0:02:13of drive, ambition, passion
0:02:13 > 0:02:16and the desire to give you something completely unique.
0:02:16 > 0:02:21His style of food is modern, but very much based on the classics.
0:02:21 > 0:02:24He's taken it to another level.
0:02:29 > 0:02:32For me, flavour dictates every single aspect
0:02:32 > 0:02:35of every single thing we do in our kitchen.
0:02:35 > 0:02:39Yes, we use techniques, sometimes we use very modern techniques,
0:02:39 > 0:02:42but they should never outshine flavour.
0:02:45 > 0:02:48If these guys are coming in today, the pressure's on them,
0:02:48 > 0:02:51but I'm not going to be a tyrant, bullying them in the corner.
0:02:51 > 0:02:53I want them to do well.
0:02:53 > 0:02:55I want them to be nurtured.
0:02:55 > 0:03:00I want them to walk away going, "Wow! I've been inspired."
0:03:01 > 0:03:04Sat Bains is a genius.
0:03:04 > 0:03:08He's been reinventing food for the last I don't know how many years.
0:03:08 > 0:03:11It's going to be an absolute honour to cook at his restaurant.
0:03:11 > 0:03:14I've never actually worked in a Michelin-starred place.
0:03:14 > 0:03:17As long as we cook well and do what he asks,
0:03:17 > 0:03:20I think we should be all right.
0:03:24 > 0:03:27- Hi, Scott. Nice to see you. - Nice to meet you.- Luke.- Hi, Chef.
0:03:27 > 0:03:31- How are you both?- Good. Feeling good. - Fantastic. Welcome to the kitchen.
0:03:31 > 0:03:32Very excited to have you here.
0:03:32 > 0:03:34The standards are of the highest.
0:03:34 > 0:03:39We expect the chefs to work very clean and very efficient. They're two things I'm obsessed with.
0:03:39 > 0:03:43This is a great opportunity and I want to wish you the best of luck.
0:03:43 > 0:03:45Follow me.
0:03:51 > 0:03:57In service, Luke and Scott will each be responsible for a dish
0:03:57 > 0:03:59from the restaurant tasting menus.
0:03:59 > 0:04:01You get a ten-minute window.
0:04:01 > 0:04:07From the course being cleared before, we normally allow ten minutes for this dish to be prepared.
0:04:07 > 0:04:09Caramelisation is crucial
0:04:09 > 0:04:11to get as much flavour back out of it, yeah?
0:04:14 > 0:04:17Scott will be in charge of the roe deer, prepared three ways,
0:04:17 > 0:04:22sous-vide loin, grilled sausage and tartar,
0:04:22 > 0:04:26served with roast cepes, dried reindeer lichen,
0:04:26 > 0:04:30dots of mushroom ketchup and pine mayonnaise,
0:04:30 > 0:04:33accompanied by a deer and blackberry sauce,
0:04:33 > 0:04:37powdered juniper and the scent of smoking pine.
0:04:37 > 0:04:41I'm trying to surround the roe deer with everything that it's surrounded with in the wild.
0:04:41 > 0:04:44I want to really showcase the cooking of it,
0:04:44 > 0:04:47but also what it tastes like naturally.
0:04:47 > 0:04:49There's lots of components that have to be done a la minute.
0:04:49 > 0:04:52They're going to go under the grill.
0:04:52 > 0:04:56You've got to cook the sausage perfectly so it's still moist.
0:04:56 > 0:04:58The tartar has to be beaten and seasoned last minute,
0:04:58 > 0:05:01the loin has to be perfectly cooked and seasoned last minute.
0:05:01 > 0:05:03Everything's then got to be presented.
0:05:03 > 0:05:09Don't forget, things like game, they're very lean so you don't want to overcook them.
0:05:11 > 0:05:15There's got to be lots of hand-eye co-ordination,
0:05:15 > 0:05:17work quickly because the temperature's crucial.
0:05:17 > 0:05:19You work in a sequence.
0:05:19 > 0:05:24From a chef of a calibre coming in, they should already have these things
0:05:24 > 0:05:26and that's the things I'll be looking at.
0:05:26 > 0:05:29This is juniper.
0:05:29 > 0:05:32It's just been blitzed. Just a little dusting of that,
0:05:32 > 0:05:35not too much because it's quite strong.
0:05:35 > 0:05:40Put the mushroom here. The sausage just goes there.
0:05:40 > 0:05:42Nice piece of that...
0:05:42 > 0:05:45We can put it on the plate, it doesn't matter where it goes,
0:05:45 > 0:05:48as long as it looks half-decent.
0:05:50 > 0:05:54I'm interested in every component of the dish cooked well.
0:06:13 > 0:06:15I like everything.
0:06:15 > 0:06:17That's salty, that's sweet. It's really nice.
0:06:17 > 0:06:21You know the score - if it's not acceptable on the pass, we have to start again.
0:06:21 > 0:06:24- We're going to have a good service, don't worry.- Yes, Chef.
0:06:24 > 0:06:27- I've got your back, Chef. - Cheers, Chef!
0:06:29 > 0:06:31The food's totally different.
0:06:31 > 0:06:33I never even thought
0:06:33 > 0:06:37of putting raw tartar with a hot thing, mayonnaises and stuff.
0:06:37 > 0:06:41I've seen it, but I never thought I'd be doing it or cooking it,
0:06:41 > 0:06:44so it's a great opportunity and I can't wait to do it tonight.
0:06:46 > 0:06:50This is the actual kid. Erm, it's the leg.
0:06:50 > 0:06:52What we do, we salt it for 12 hours.
0:06:52 > 0:06:57And when it's cooked, after 36 hours, you twist the bone out and you press it
0:06:57 > 0:07:00and you end up with this beautiful piece of meat
0:07:00 > 0:07:03that's got incredible flavour.
0:07:03 > 0:07:05Just smell that.
0:07:05 > 0:07:08- It's beautiful. - Yeah, really meaty. Really meaty.
0:07:08 > 0:07:14Luke is responsible for the Somerset kid, topped with asparagus shavings,
0:07:14 > 0:07:18resting on a potato terrine and layers of pickled radish,
0:07:18 > 0:07:21shallots and baby gem lettuce,
0:07:21 > 0:07:24with droplets of goats' cheese and lemon puree
0:07:24 > 0:07:27and a kid goat consomme.
0:07:29 > 0:07:30To maximise the flavour,
0:07:30 > 0:07:35the vegetables are pickled instantly using a vacuum pack.
0:07:45 > 0:07:47These vegetables can't be pre-made
0:07:47 > 0:07:50and will have to be pickled-to-order during service.
0:07:50 > 0:07:53As you can see, they've both gone translucent.
0:07:53 > 0:07:55They open the pores and suck in all that pickle liquor
0:07:55 > 0:07:59so they become instantaneously pickled.
0:07:59 > 0:08:02- In that short amount of time, the lettuce pickles?- Yeah.
0:08:02 > 0:08:05You can see it's kind of going translucent.
0:08:06 > 0:08:08Same with the radish.
0:08:08 > 0:08:10Have a taste of that.
0:08:11 > 0:08:15- You'd think that's been pickled for hours.- Yeah. Definitely.
0:08:15 > 0:08:17But it's still sweet and it still tastes of radish.
0:08:17 > 0:08:20Once it's in the pan, you don't touch it.
0:08:20 > 0:08:23That's going to create that caramelisation
0:08:23 > 0:08:26- and that's going to go in the oven to heat through, yeah?- Yes, Chef.
0:08:26 > 0:08:30This one, you're almost thinking as you're dressing.
0:08:30 > 0:08:33You're layering the dish up as if you're eating it.
0:08:33 > 0:08:38It should be exciting to go back for the next mouthful, and that's the key.
0:08:38 > 0:08:40While that's in the oven,
0:08:40 > 0:08:43you start off with some goats' cheese.
0:08:43 > 0:08:46Nothing's on the plate for no reason.
0:08:46 > 0:08:49Every single part of the component of the dish
0:08:49 > 0:08:54is built to give you maximum effect in terms of flavour.
0:09:07 > 0:09:09There you go.
0:09:09 > 0:09:11Simple?
0:09:11 > 0:09:15- Easy! - That's what I like to hear - easy!
0:09:18 > 0:09:21I've never cooked a dish like that. The whole dish is a challenge.
0:09:21 > 0:09:23There's pitfalls around every corner -
0:09:23 > 0:09:25making sure the goat's caramelised,
0:09:25 > 0:09:28not being clumsy at presentation,
0:09:28 > 0:09:32it's going to be tough but I'll give it my best shot.
0:09:33 > 0:09:36Hello, good evening, welcome!
0:09:36 > 0:09:41Sat Bains offers the diners a choice of two tasting menus.
0:09:41 > 0:09:44Luke's kid dish is the sixth course on one of them
0:09:44 > 0:09:48and Scott's roe deer is the fourth course on the other.
0:09:48 > 0:09:50It's not a typical three-course menu.
0:09:50 > 0:09:54You're constantly on edge, because you're part of the team and it's ten dishes.
0:09:54 > 0:09:57It's not like it's one and you've finished.
0:09:57 > 0:10:01The sequences all kind of connect.
0:10:01 > 0:10:04If we get the first dish up and I get it right,
0:10:04 > 0:10:07I'll be happy and I'll get through service not too bad.
0:10:07 > 0:10:12If I make a couple of mistakes on the first dishes, I'll be in for a hard night.
0:10:12 > 0:10:15Everything's ready. I've checked, double-checked, triple-checked.
0:10:15 > 0:10:18Now I'm starting to doubt myself, overthinking things,
0:10:18 > 0:10:20but I think I'm ready.
0:10:23 > 0:10:27Well, the bottom line is, they've got to deliver.
0:10:27 > 0:10:29Let's not mess around.
0:10:29 > 0:10:33There's guests that are paying very good money to eat here.
0:10:33 > 0:10:36I cannot allow anything mediocre to go out of that kitchen.
0:10:36 > 0:10:38- Good luck, boss.- All the best.
0:10:43 > 0:10:47- OK, an order, one egg.- CHEFS: Oui!
0:10:50 > 0:10:52Service begins,
0:10:52 > 0:10:55and the first courses from the tasting menus are being prepared.
0:10:55 > 0:10:57Table two, go on.
0:10:59 > 0:11:03Scott and Luke must wait their turn.
0:11:08 > 0:11:12- How are you feeling?- Good. I want to get the first two sent out.- I know!
0:11:12 > 0:11:15- That's what I want to do. - It's just waiting.
0:11:15 > 0:11:19Because, obviously, your dish is part of a ten-course menu, I do empathise,
0:11:19 > 0:11:22- but make sure you don't leave this too long out.- Yes, Chef.
0:11:22 > 0:11:25Otherwise, if it gets too warm,
0:11:25 > 0:11:27- it'll break down in the pan. - Yes, Chef.
0:11:27 > 0:11:30- Cool.- Thanks, Chef.
0:11:31 > 0:11:36Finally, the guests sitting at the chef's table are ready for Scott's course.
0:11:36 > 0:11:40- Four roe deer. Ten minutes, please, Scott.- Yes, Chef.
0:11:40 > 0:11:4228...
0:11:44 > 0:11:48I want it to be spot on because it's for the chef's table.
0:11:48 > 0:11:51I want you to explain the dish to them, yeah?
0:11:51 > 0:11:52Cool.
0:11:54 > 0:11:57He starts by preparing the roe deer tartar
0:11:57 > 0:12:01and the all-important cepe mushrooms.
0:12:04 > 0:12:06Seven minutes,
0:12:06 > 0:12:09- four roe deer away, yeah?- Oui.
0:12:11 > 0:12:14Good colour on the sausages. Turn, sear, turn, then off.
0:12:14 > 0:12:17You don't want the middle to be overcooked.
0:12:17 > 0:12:20While the sausage and roe fillet are cooking,
0:12:20 > 0:12:25he only has minutes to plate the ketchup and mayonnaise to Sat's exacting standards.
0:12:25 > 0:12:29Keep going, keep going. That's it. Next plate.
0:12:32 > 0:12:35It's 28 now, Scott.
0:12:35 > 0:12:38- You should've already gone. - Yes, Chef.
0:12:52 > 0:12:55Think how much you're putting on, to what we put on.
0:12:55 > 0:12:58You want a nice mouthful, not too big.
0:13:02 > 0:13:04Yeah.
0:13:11 > 0:13:14- Don't forget your pot.- Yeah.
0:13:14 > 0:13:16OK, Scott, we need to go.
0:13:16 > 0:13:20- We're four-and-a-half minutes over. - Sorry, Chef.
0:13:20 > 0:13:23You're coming with me.
0:13:23 > 0:13:26You're going to explain the dish.
0:13:32 > 0:13:36So, guys, this is Scott. He's going to explain the dish to you.
0:13:37 > 0:13:40So, it's, er, erm,
0:13:40 > 0:13:43venison, poached in, erm, pine butter,
0:13:43 > 0:13:45venison sausages
0:13:45 > 0:13:48and, erm, a little venison tartar, as well.
0:13:48 > 0:13:50- Enjoy.- Thank you very much.
0:13:52 > 0:13:55The timing was a bit late on it. Obviously, you know,
0:13:55 > 0:13:57I'm not used to dressing it.
0:13:57 > 0:14:01When you work in brigades, you get food given to you.
0:14:01 > 0:14:05I'll know for next time and just start plating a lot earlier.
0:14:05 > 0:14:08- It's fast how time goes, huh? - Yes, Chef.
0:14:08 > 0:14:13He was very disciplined. In sequence, he did it the correct way.
0:14:13 > 0:14:16You're not going to get a chef walk in here and just roll with it,
0:14:16 > 0:14:19it's almost nigh impossible.
0:14:19 > 0:14:21So very good attempt, actually.
0:14:23 > 0:14:26It's an hour into service
0:14:26 > 0:14:30and Luke is still waiting for his dish to be called.
0:14:30 > 0:14:32He's very nervous and on edge
0:14:32 > 0:14:35and you can see him getting more and more worried
0:14:35 > 0:14:37as the time's getting closer
0:14:37 > 0:14:40for his to start, er, serving his dish up.
0:14:40 > 0:14:43I have to play the waiting game
0:14:43 > 0:14:49and stop thinking too much and overthinking things and...
0:14:49 > 0:14:51I'm ready.
0:14:51 > 0:14:54I've just got to wait for the... wait for the go.
0:14:58 > 0:15:02- OK, Luke, two kid away in ten minutes.- Oui, Chef.
0:15:02 > 0:15:07- Time it. I don't want it overcooked. You know the drill.- OK, Chef.
0:15:07 > 0:15:11Finally, Luke gets his chance to prove he can cook
0:15:11 > 0:15:14to Sat's two Michelin-star standard,
0:15:14 > 0:15:19but he only has a ten-minute window to deliver his dish.
0:15:19 > 0:15:24He starts by pickling the veg whilst caramelising the kid steak.
0:15:25 > 0:15:28- Keep an eye on this, Luke.- Yes, Chef.
0:15:28 > 0:15:31- Straight in the oven. Let's go.- Yeah.
0:15:33 > 0:15:37Next, he has to cook the potato terrine.
0:15:37 > 0:15:40While all the main elements are cooking,
0:15:40 > 0:15:42he needs to get on with the plating
0:15:42 > 0:15:45and the final veg prep.
0:15:45 > 0:15:49- You've got five minutes, Luke. - Yes, Chef.
0:15:55 > 0:15:59- You can't use that. There's half missing.- Yes, Chef.
0:16:02 > 0:16:03That's that.
0:16:04 > 0:16:09- OK, start building the plate up now. You've got a three-minute notice. - Yes, Chef.
0:16:11 > 0:16:14Luke, when we did it, there was around a teaspoon of...
0:16:14 > 0:16:19- Do you remember?- Shall I take it off? - Take 30, 40 percent off each one.
0:16:19 > 0:16:23Watch your fingers. They're dripping water all over the plate.
0:16:25 > 0:16:28Just the tip. You're pinching it.
0:16:28 > 0:16:31- One-and-a-half minutes and they start moving.- Yes, Chef.
0:16:32 > 0:16:35That's good.
0:16:40 > 0:16:43- You need to move now.- Yes, Chef.
0:16:50 > 0:16:53A tiny drizzle of oil and let's go.
0:16:57 > 0:17:00- OK. Now we've got to learn from that. - Yes.
0:17:00 > 0:17:02- It takes longer than you thought? - Yes.
0:17:02 > 0:17:06- You need to crisp up the kid more so it stays in the oven longer. - Yes, Chef.
0:17:06 > 0:17:11They're the things you should get on first while you prep your vegetables, so they're boxed off.
0:17:11 > 0:17:13- I'm going to do it much better next time.- Good.
0:17:15 > 0:17:18The pressure's on to get that out in that ten-minute slot.
0:17:18 > 0:17:20It runs away with you.
0:17:20 > 0:17:24You saw him, he was so in the zone of doing what he thought was right,
0:17:24 > 0:17:29he's missing things, things weren't correct, and I think that's where he suffered.
0:17:29 > 0:17:33He's bounced back by saying the next one's going to be better.
0:17:33 > 0:17:36That's what you want - a fighting attitude.
0:17:40 > 0:17:42The next tables are ready for Scott's roe deer
0:17:42 > 0:17:46and he needs to deliver it on time.
0:17:46 > 0:17:49- You've got one minute, Chef.- Oui.
0:18:00 > 0:18:03The time's up now. Stop and get out the next.
0:18:03 > 0:18:0730 seconds, we're laughing, yes?
0:18:08 > 0:18:10A tiny amount. That's it. Perfect.
0:18:11 > 0:18:15OK, table three away, please.
0:18:15 > 0:18:17Let's go.
0:18:19 > 0:18:23The only thing that he's done slightly different
0:18:23 > 0:18:24is presentation.
0:18:24 > 0:18:29I can't criticise someone for that because all the components were there -
0:18:29 > 0:18:33the cooking of the meat, beautifully caramelised, pink, seasoned all over,
0:18:33 > 0:18:38the sauce was the right temperature, right amount of vinegar in. Spot on.
0:18:39 > 0:18:44Across the kitchen, Luke is nearing the end of his ten-minute window
0:18:44 > 0:18:47with the next orders of kid.
0:18:47 > 0:18:50- Luke, start moving it now!- Yes, Chef.
0:18:50 > 0:18:52Faster! You've got to work faster, cleaner!
0:18:54 > 0:18:56That one's over, so you need to do another one.
0:18:56 > 0:19:00That's no good, either. Get another pan on, get rid of that.
0:19:01 > 0:19:04We've got to send this out. They've been waiting 16 minutes.
0:19:04 > 0:19:07I'm going to have to start giving free drinks out and, trust me,
0:19:07 > 0:19:10- I don't like giving free drinks out. - Oui, Chef.
0:19:10 > 0:19:13But Luke's pickled radish have gone missing.
0:19:13 > 0:19:16- What are you after? - Radish. I left the bowl here.
0:19:16 > 0:19:18- I...- No?
0:19:18 > 0:19:22Come on, let's do some more. If it's not here, let's crack on.
0:19:24 > 0:19:26You work out in your head how many you need,
0:19:26 > 0:19:28that's how many you do.
0:19:28 > 0:19:31- Have you cut yourself?- A touch. - Yes?- A little one, yeah.
0:19:31 > 0:19:34You need to sort that cut out before you do anything.
0:19:34 > 0:19:37- I'll just get a first-aider. John! - Yes?
0:19:37 > 0:19:41- Luke's cut himself! Can you sort it out, please?- Yes.
0:19:42 > 0:19:45With Luke out of action and customers waiting,
0:19:45 > 0:19:48Sat brings in his brigade to help.
0:19:54 > 0:19:58OK, let Luke come through, guys.
0:19:58 > 0:20:00Pickled onions...
0:20:05 > 0:20:09- Terrine on. Let's go. Potato. - Yes, Chef.
0:20:09 > 0:20:11OK. Let's go.
0:20:13 > 0:20:17- How are you doing, Luke? - Oh... Disappointing.
0:20:17 > 0:20:21- You've got another couple of chances, so let's not get disheartened. - Yes, Chef.
0:20:21 > 0:20:23He's cut the end of his finger,
0:20:23 > 0:20:26he's not going to die from it, hopefully, but he's just...
0:20:26 > 0:20:29I think, obviously, he's finding it very difficult.
0:20:34 > 0:20:39I've got three tables left. I'm going to make every table better than the last one.
0:20:49 > 0:20:50Thank you.
0:20:50 > 0:20:55- OK, Scott, two roe deer away in ten minutes.- Oui, Chef.
0:21:01 > 0:21:03- This is your last table.- Yeah.
0:21:03 > 0:21:06Make it perfect, yeah?
0:21:06 > 0:21:10He's worked at a higher level and that's come across straight away.
0:21:10 > 0:21:13He's got a lot of discipline, his seasoning's spot on,
0:21:13 > 0:21:16and that's experience.
0:21:20 > 0:21:22Slowly start bringing it together, Scott.
0:21:22 > 0:21:25- Perfect timing, yeah?- Yeah.
0:21:34 > 0:21:37Place the mushroom. Beautiful! Let's go.
0:21:37 > 0:21:39- Are you happy with that, Chef? - Yes, Chef.- Beautiful.
0:21:39 > 0:21:42OK. Table five.
0:21:45 > 0:21:50- Well done, Scott. How did it go? - It went well.- Enjoying it? - Yeah, I enjoyed it.
0:21:50 > 0:21:54- OK, so now, as in every kitchen, we've got to start clearing up!- Yeah!
0:21:57 > 0:22:01I think I pretty much got it bang on for the last one, so I'm happy.
0:22:04 > 0:22:06Scott has impressed,
0:22:06 > 0:22:10and it's now down to Luke to prove he can make the grade.
0:22:10 > 0:22:14Even if it's the last table, I want him to feel that he's really done something
0:22:14 > 0:22:18and he's been challenged, but he overcame it in a very short period of time
0:22:18 > 0:22:20and the last dish he goes, "Yes, I've mastered it.
0:22:20 > 0:22:23"I've nailed it, Chef."
0:22:23 > 0:22:25This is the last one of the night for you.
0:22:25 > 0:22:29- Make it absolutely beautiful. - Yes, Chef.
0:22:29 > 0:22:33- As you're dressing it, you're eating it, do you get me? You can't wait to eat it!- Yes, Chef.
0:22:33 > 0:22:36- You don't want the customer to eat it! You want to eat it!- Yes, Chef!
0:22:45 > 0:22:49- Start with this.- Oui. - The sauce is here.
0:22:51 > 0:22:54OK. Let's go. Out.
0:22:54 > 0:22:58Hm. That was nine minutes out.
0:23:00 > 0:23:03- OK, start clearing up, please. Everything...- Yes, Chef.
0:23:03 > 0:23:05..stripped.
0:23:06 > 0:23:08That was really intense. Er...
0:23:08 > 0:23:11Definitely as hard as I thought it would be and harder.
0:23:11 > 0:23:14The last plate, I thought, was very good and I was very happy with that,
0:23:14 > 0:23:18but I'm a little bit disappointed.
0:23:22 > 0:23:25Scott was very strong. He picked it up quicker.
0:23:25 > 0:23:27He learnt from his first table
0:23:27 > 0:23:30and got more and more efficient as it went on.
0:23:32 > 0:23:36I think Luke has been a little bit unfortunate.
0:23:36 > 0:23:38He's frustrated with himself,
0:23:38 > 0:23:41and that just adds more pressure.
0:23:41 > 0:23:43So if you wanted a stressful night,
0:23:43 > 0:23:45I think he got it!
0:23:56 > 0:23:58It's early morning
0:23:58 > 0:24:03and the contestants are back for one final challenge.
0:24:03 > 0:24:05Luke has a lot to prove,
0:24:05 > 0:24:09while Scott needs to maintain his standing.
0:24:11 > 0:24:16They will have to recreate one of Sat Bains's signature dishes,
0:24:16 > 0:24:18which celebrates the girolles.
0:24:18 > 0:24:21The pickled and sauteed mushrooms
0:24:21 > 0:24:24are covering a small disc of braised oxtail
0:24:24 > 0:24:27and served with watercress panna cotta,
0:24:27 > 0:24:29crouton
0:24:29 > 0:24:33and a chive beurre noisette.
0:24:33 > 0:24:37Scott and Luke have only been given a basic recipe,
0:24:37 > 0:24:41with no guide on presentation.
0:24:41 > 0:24:43The heart of Sat's dish
0:24:43 > 0:24:46is a Wagyu oxtail disc
0:24:46 > 0:24:48and the girolle mushrooms.
0:24:48 > 0:24:53If you have too much oxtail and too much of the roasted girolles, it's over-facing.
0:24:53 > 0:24:56You need the acidity.
0:24:59 > 0:25:02There's elements that we do, by spreading the ketchup on the base,
0:25:02 > 0:25:04every mouthful will have some acidity in there.
0:25:04 > 0:25:07These are little things that we've worked on
0:25:07 > 0:25:10to make sure that it's a complete dish.
0:25:11 > 0:25:15The intense flavoured liquor produced from cooking the mushrooms
0:25:15 > 0:25:18is an essential part of this dish.
0:25:26 > 0:25:30I want them to be accomplished in their palate
0:25:30 > 0:25:32as well as their hands.
0:25:55 > 0:25:58I've got to keep flavours very pure, I've got to get the balance
0:25:58 > 0:26:03and make sure that every mouthful, they get a bite of everything.
0:26:03 > 0:26:06Hopefully, I'll put a really good dish on.
0:26:08 > 0:26:11I think the biggest thing is taste.
0:26:11 > 0:26:14You've got to really concentrate on the seasoning.
0:26:14 > 0:26:16One thing I'm really excited about is,
0:26:16 > 0:26:19are these guys going to be tasting as they go along?
0:26:19 > 0:26:21You want to make sure there's layers of seasoning.
0:26:21 > 0:26:25You don't just season at the end. You almost season throughout the whole process.
0:26:25 > 0:26:28When you finish, you get this really balanced,
0:26:28 > 0:26:30very highly-seasoned dish.
0:26:30 > 0:26:32That's your skill as a chef, it's seasoning,
0:26:32 > 0:26:34it's to pull out flavour.
0:27:11 > 0:27:14Normally, what a lot of people do is think the protein is the star.
0:27:14 > 0:27:16We've made the girolles the star,
0:27:16 > 0:27:20so when you ate it, you got this meat at the bottom that was just a hit.
0:27:20 > 0:27:23You weren't to know, because when you see Wagyu oxtail,
0:27:23 > 0:27:27the natural procedure for any chef is to think that's the star.
0:27:27 > 0:27:28Because it's a tasting menu,
0:27:28 > 0:27:33this would be probably a little bit too heavy.
0:27:41 > 0:27:43The girolles are very well-seasoned.
0:27:43 > 0:27:48You can definitely differentiate between the pickled and the sauteed.
0:27:48 > 0:27:50It just needs something to bring it all together,
0:27:50 > 0:27:55- and that's normally the emulsion from the cooking liquor from the mushrooms.- OK.
0:27:55 > 0:27:57Overall, good cooking, the seasoning is spot on,
0:27:57 > 0:28:01- so well done.- Thank you, Chef.
0:28:08 > 0:28:12It wasn't the way he played it about his signature dish. He celebrated the mushrooms.
0:28:12 > 0:28:15But I got the balance of flavours, everything was right and seasoned,
0:28:15 > 0:28:18so I'm pretty happy with that.
0:28:56 > 0:29:00Size-wise, I think it's spot on, in terms of a dish on a tasting menu.
0:29:00 > 0:29:02It's not over-facing.
0:29:02 > 0:29:06It looks very clean and enticing, so you want to get in there.
0:29:13 > 0:29:17The flavours are definitely there. You can see the difference between the pickled
0:29:17 > 0:29:19and the girolles that have been sauteed.
0:29:19 > 0:29:21The seasoning's spot on.
0:29:21 > 0:29:23There's a good amount of ketchup,
0:29:23 > 0:29:25so again, it's a good dish
0:29:25 > 0:29:28for lubrication and giving you that moisture.
0:29:28 > 0:29:31But just, I would suggest more sauce.
0:29:31 > 0:29:33Yes, Chef.
0:29:33 > 0:29:36Once girolles are sauteed, they release liquid.
0:29:36 > 0:29:39It's almost a travesty not to have that.
0:29:39 > 0:29:41But I think, overall, you got the brief of
0:29:41 > 0:29:45"you're going to follow that with another dish"
0:29:45 > 0:29:47and I think that's a good size. Well done.
0:29:47 > 0:29:50- Thank you very much, Chef. - See you soon.
0:29:51 > 0:29:55I'm feeling good. Some good feedback. I think I did the dish well.
0:29:55 > 0:29:59I'm a touch disappointed that I didn't put enough sauce on,
0:29:59 > 0:30:01but the seasoning was good
0:30:01 > 0:30:04and I think I got the ethos of the restaurant.
0:30:05 > 0:30:09They've done well. Walk into any kitchen, at any level,
0:30:09 > 0:30:12and it's going to be hard for the first time.
0:30:12 > 0:30:15If one of my boys went to another kitchen, they would've struggled,
0:30:15 > 0:30:17so you've got to take your hat off.
0:30:17 > 0:30:20It's a very courageous thing for them to do.
0:30:22 > 0:30:25Scott obviously has got the maturity,
0:30:25 > 0:30:28he's been cooking at a certain level for a period of time,
0:30:28 > 0:30:30and that comes across.
0:30:30 > 0:30:34He's confident in the kitchen and I think he can hold his own.
0:30:34 > 0:30:37Last night, he did very well.
0:30:37 > 0:30:41This task, the delivery wasn't there as compared to Luke.
0:30:41 > 0:30:45It's been fantastic working with Sat Bains,
0:30:45 > 0:30:46you know, two Michelin stars.
0:30:46 > 0:30:49I never thought I'd have that opportunity. It's opened my mind.
0:30:49 > 0:30:52I'll take a lot away with me today.
0:30:54 > 0:30:57Yesterday, Luke suffered.
0:30:57 > 0:31:00I think it's a case of, one, nerves, two, new kitchen
0:31:00 > 0:31:03and three, he cut his finger. That's always going to be hard.
0:31:03 > 0:31:07It's just like anything - he's got to learn from this.
0:31:07 > 0:31:11But then today, Luke's dish was... was very good.
0:31:12 > 0:31:15Overall, I'm leaving slightly disappointed.
0:31:15 > 0:31:19I wanted to nail service because that is where the chef earns his keep,
0:31:19 > 0:31:21but I've cooked well today,
0:31:21 > 0:31:24I've shown I'm a fighter, I've shown I'm not going to give up,
0:31:24 > 0:31:27I've shown that I want this competition.
0:31:27 > 0:31:30I see them both with big potential. They're very passionate.
0:31:30 > 0:31:33I think they're great assets for the industry.
0:31:46 > 0:31:48Having that chance working with Sat Bains,
0:31:48 > 0:31:51that's what kind of food I want to do,
0:31:51 > 0:31:54and the whole philosophy of it is absolutely fantastic
0:31:54 > 0:31:57so I'm going to take that on board.
0:31:58 > 0:32:01I want to go in there determined, steely-eyed,
0:32:01 > 0:32:06and I'm going to cook from the pit of my heart and give it everything I've got.
0:32:24 > 0:32:26Welcome back, chefs.
0:32:26 > 0:32:30You have had a chance to cook with one of the finest chefs in Britain.
0:32:30 > 0:32:34We want to see how you have been inspired by Sat Bains.
0:32:34 > 0:32:37Cook exceptional food today
0:32:37 > 0:32:40and you are through to the final.
0:32:40 > 0:32:42It's very clear.
0:32:42 > 0:32:45If you don't impress today, you are going home.
0:32:45 > 0:32:49You have two hours.
0:32:49 > 0:32:52We want two great plates of food and nothing less.
0:32:54 > 0:32:56Off you go.
0:33:12 > 0:33:14Two talented chefs.
0:33:14 > 0:33:16Two very different chefs.
0:33:16 > 0:33:19Two very individual styles of cooking.
0:33:26 > 0:33:28Scott is what I would call a solid chef,
0:33:28 > 0:33:31someone you can depend on.
0:33:31 > 0:33:36He's impressed us all the way through the competition with good food.
0:33:36 > 0:33:40However, today, good food won't be enough.
0:33:40 > 0:33:42We want outstanding food.
0:33:42 > 0:33:45We want him to deliver something really special.
0:33:51 > 0:33:54Luke, our youngest chef, is impressive, isn't he?
0:33:54 > 0:33:58His food is exciting because it's different.
0:33:58 > 0:34:02He's taken Asian cooking to a different level.
0:34:02 > 0:34:05His food is just aromatic,
0:34:05 > 0:34:10a little kick maybe here and there, but well judged.
0:34:13 > 0:34:16I'm expecting great things from our two chefs today.
0:34:16 > 0:34:20If they can reach our standard, they can have a place in the final.
0:34:20 > 0:34:23It's as simple as that.
0:34:26 > 0:34:30I think they know I can deliver interesting flavours and seasoning and balance.
0:34:30 > 0:34:33I think they want me to show them
0:34:33 > 0:34:36that I can show all the classic techniques.
0:34:36 > 0:34:40Saying that, I've got to stay true to myself. I will stay true to myself.
0:34:40 > 0:34:42I won't veer off.
0:34:42 > 0:34:46But I've got to produce two plates of Michelin-standard food.
0:34:48 > 0:34:52- What are you cooking, Luke? - I'm going to do guinea fowl.
0:34:52 > 0:34:56I'm going to cumin and coriander-roast the breast.
0:34:56 > 0:34:58I'm going to make a pastilla from the leg,
0:34:58 > 0:35:00with smoked aubergine.
0:35:00 > 0:35:04I'm going to make imam biyaldi, a sort of Turkish relish.
0:35:04 > 0:35:07And my dessert is baklava
0:35:07 > 0:35:10with three different textures of apricot.
0:35:10 > 0:35:14- Have you travelled yourself to Asia? - I've never been to these countries. I've never left Europe.
0:35:14 > 0:35:16- You've never left Europe?- Never.
0:35:16 > 0:35:19It's just excites me, spicing and... balance...
0:35:19 > 0:35:23The balance of flavour in all Asian food
0:35:23 > 0:35:25is just a skill that...
0:35:25 > 0:35:28..maybe I'll never be able to master
0:35:28 > 0:35:31but I'm going to give it a damn good go.
0:35:31 > 0:35:34- Luke, the spice king! - I'm not king yet!
0:35:34 > 0:35:37- All right. Prince. - I'm still a student!
0:35:53 > 0:35:55Luke is preparing a menu
0:35:55 > 0:35:58that absolutely sounds divine.
0:35:58 > 0:36:00Guinea fowl is one of my favourite birds to eat,
0:36:00 > 0:36:03a little bit gamey and can take strong flavours.
0:36:03 > 0:36:05Luke has chosen that, I'm sure,
0:36:05 > 0:36:09because he wants to marry it with some fragrant spice.
0:36:12 > 0:36:13Luke is making a pastilla,
0:36:13 > 0:36:17which is like a crispy North African pancake,
0:36:17 > 0:36:22normally made with pigeon, but always sweetened and flavoured with cinnamon.
0:36:22 > 0:36:25He's making it with the legs of the guinea fowl
0:36:25 > 0:36:28that he's braising down in the pressure cooker.
0:36:28 > 0:36:30This should be lovely and sweet.
0:36:35 > 0:36:39For Luke's dessert, he's giving us different textures of apricot
0:36:39 > 0:36:43which is going in his baklava, which normally is too sweet for me.
0:36:43 > 0:36:48I hope the sharpness of the apricot is enough to offset the sweetness.
0:36:52 > 0:36:55Luke has got a nut allergy.
0:36:55 > 0:36:59That's why he's wearing surgical gloves in the kitchen today.
0:36:59 > 0:37:03He won't be able to taste this baklava. He's going by sight.
0:37:07 > 0:37:11It's going to be a big balancing act to get the strong flavours right.
0:37:11 > 0:37:14I'm not going to be able to taste the main element of my dessert.
0:37:14 > 0:37:19But saying that, if I can't make sugar and nuts taste nice,
0:37:19 > 0:37:22I'm in the wrong job.
0:37:24 > 0:37:28Right, chefs, one hour gone already. That's halfway.
0:37:43 > 0:37:46- What are you making for us? - I'm doing stuffed saddle of rabbit
0:37:46 > 0:37:49with girolles, tarragon and chicken mousse wrapped in pancetta.
0:37:49 > 0:37:52The rabbit leg, I've got them in the pressure boiler,
0:37:52 > 0:37:54I'm going to flake them down, wrap them in pastry,
0:37:54 > 0:37:59spaghetti the potato and deep-fry it so it's a bit crispy and a bit more starch, as well,
0:37:59 > 0:38:04with artichoke barigoule, parmesan and parsley puree
0:38:04 > 0:38:06and a little sherry vinegar and madeira sauce.
0:38:06 > 0:38:10And that's it. Keep it very simple but be true to the flavours.
0:38:10 > 0:38:14- What have you got for a dessert? - I've got a tonka bean panna cotta with a dark chocolate mousse,
0:38:14 > 0:38:16praline tuile, cocoa soil
0:38:16 > 0:38:19and an amaretto sour jelly.
0:38:19 > 0:38:22- Why tonka bean? - I just absolutely love the flavour.
0:38:22 > 0:38:25It goes really well with coffee and chocolate.
0:38:25 > 0:38:27It's like a burnt almond, vanilla kind of flavour.
0:38:27 > 0:38:31It's really unique, I think. Really exciting on the palate.
0:38:31 > 0:38:34- Are you enjoying the competition? - Yeah, I'm really enjoying it.
0:38:34 > 0:38:39It's great to cook my food. It's not often I get the opportunity to do what I really want to do.
0:38:39 > 0:38:43It's great to get feedback off some really good chefs.
0:38:43 > 0:38:45Hopefully, I'm on the right track.
0:38:45 > 0:38:49If not, you can guide me, hopefully, on the right one.
0:38:58 > 0:39:01Scott is stuffing the saddle of rabbit,
0:39:01 > 0:39:04girolles, he's made a mousse from the chicken breast to fill it,
0:39:04 > 0:39:08then he's going to wrap it in ham, vac-pack it, put it in a water bath
0:39:08 > 0:39:10and crispy it up.
0:39:12 > 0:39:16Let's hope that the filling he's got is enough to keep that centre moist.
0:39:16 > 0:39:18We don't want to over-dry this.
0:39:20 > 0:39:24The rabbit legs, he's braising off in the pressure cooker so it's lovely and succulent,
0:39:24 > 0:39:28and wrapping in a feuilles de brick, which is like a pancake,
0:39:28 > 0:39:32and then wrapping the pancake in some shoestring potato
0:39:32 > 0:39:34and deep-frying it.
0:39:34 > 0:39:38But if it's not fried properly,
0:39:38 > 0:39:43the pancake could go very soggy and then it won't be nice to eat.
0:39:44 > 0:39:48He's serving artichokes barigoule, which I personally love!
0:39:48 > 0:39:52Artichokes peeled down and then cooked in white wine,
0:39:52 > 0:39:55white wine vinegar, touch of saffron, sometimes even tomato,
0:39:55 > 0:39:58but it has to be almost like a pickle.
0:39:59 > 0:40:02Sometimes they can be a bit too sour.
0:40:02 > 0:40:05I just hope it's not too sour to go with the rabbit.
0:40:19 > 0:40:22Scott is making a dessert of panna cotta
0:40:22 > 0:40:24flavoured with tonka bean,
0:40:24 > 0:40:26chocolate soil,
0:40:26 > 0:40:30a salted caramel foam...
0:40:30 > 0:40:34..amaretto sour gel
0:40:34 > 0:40:37and a chocolate mousse!
0:40:42 > 0:40:44I like the sound of his dish.
0:40:44 > 0:40:48I'm not that keen on really strong tonka bean flavour.
0:40:48 > 0:40:52Too much of it and then I feel like I'm eating a bottle of perfume.
0:40:53 > 0:40:56The timing's always going to be a bit tight,
0:40:56 > 0:41:01especially if there's a mistake, it doesn't give you much time to fix it.
0:41:01 > 0:41:03I'll just work really fast, really clean,
0:41:03 > 0:41:07and make sure there's plenty of time for the plate-up, just to make sure I'm happy.
0:41:07 > 0:41:11But anything could happen. Hopefully it won't!
0:41:18 > 0:41:20Half an hour left.
0:41:23 > 0:41:25TIMER BEEPS
0:41:58 > 0:42:02- Everything going well, Luke? - Everything's going too well so far.
0:42:02 > 0:42:05- Too well?- Something's bound to go wrong soon, Chef.
0:42:05 > 0:42:07The timing's are good,
0:42:07 > 0:42:11everything's cooked nicely, seasoned, I've tasted everything.
0:42:11 > 0:42:14I've given myself enough time to make it look beautiful, as well,
0:42:14 > 0:42:17but I've got to stay focused for the last 15.
0:42:17 > 0:42:22- Good. Don't taste those nuts, though. - No, Chef. Not on your nelly!
0:42:22 > 0:42:25- I don't fancy giving you mouth-to-mouth.- I can imagine not!
0:43:09 > 0:43:11One minute. One minute to go.
0:43:23 > 0:43:27That's it, finished. Time is up.
0:43:45 > 0:43:46'For his main course,
0:43:46 > 0:43:49'Luke has prepared guinea fowl two ways,
0:43:49 > 0:43:51'roasted breast in a cumin crust
0:43:51 > 0:43:54'and braised leg pastilla,
0:43:54 > 0:43:57'served with smoked aubergine puree,
0:43:57 > 0:44:00'imam biyaldi, wilted spinach
0:44:00 > 0:44:03'and a golden raisin and preserved lemon jus.'
0:44:07 > 0:44:10I like the colour, I really do,
0:44:10 > 0:44:14that lovely golden, warm, saffron, cumin, turmeric.
0:44:14 > 0:44:18It's singing of Persia or North Africa.
0:44:18 > 0:44:23It's what you love and I can see that on the plate.
0:44:38 > 0:44:41The guinea fowl's lovely. Beautiful, crispy skin.
0:44:41 > 0:44:45Seasoned perfectly and well cooked. Pink, moist, delicious.
0:44:45 > 0:44:49The pastilla made from the legs, I think is lovely.
0:44:49 > 0:44:51It could've even done with a bit more sweetness.
0:44:51 > 0:44:55The imam biyaldi - my personal taste, it's a little bit too tomatoey,
0:44:55 > 0:45:00but it's beautiful judged, with warm spices coming through.
0:45:00 > 0:45:03The only issue I have, and it's quite a big issue
0:45:03 > 0:45:05because it ruins it almost for me,
0:45:05 > 0:45:08is the size of the preserved lemon.
0:45:08 > 0:45:12When you crunch onto that, it really does take over
0:45:12 > 0:45:16and it takes over the whole palate,
0:45:16 > 0:45:18which is a shame.
0:45:18 > 0:45:21For such a young chef,
0:45:21 > 0:45:23who's not been cooking a hell of a long time,
0:45:23 > 0:45:26you're judging the use of these strong spices very well,
0:45:26 > 0:45:28very accurately.
0:45:28 > 0:45:31Everything on this plate has a different hit sensation
0:45:31 > 0:45:34with the spices that you've used.
0:45:34 > 0:45:39Your aubergine puree is smoked and that's all you want from it,
0:45:39 > 0:45:43yet your pastilla has a hint of chilli coming through,
0:45:43 > 0:45:46and I like the sweetness from the raisins in there.
0:45:46 > 0:45:49You're a talented chef, I've enjoyed the plate,
0:45:49 > 0:45:52but that lemon...!
0:45:53 > 0:45:57Be careful, because an error like that could cost you.
0:46:00 > 0:46:05'Luke's dessert is a pistachio, pecan and walnut baklava,
0:46:05 > 0:46:08'with apricot served three ways,
0:46:08 > 0:46:10'caramelised, pureed,
0:46:10 > 0:46:14'and a cepe gel served with orange blossom syllabub
0:46:14 > 0:46:17'and a basil syrup.'
0:46:20 > 0:46:22Beautiful.
0:46:22 > 0:46:25Love the presentation, I really do.
0:46:25 > 0:46:26Love it.
0:46:26 > 0:46:30I love the criss-cross of the, er, apricot coulis,
0:46:30 > 0:46:33a touch of green from the pistachio
0:46:33 > 0:46:37and the little dots of the white syllabub.
0:46:37 > 0:46:39It looks really elegant.
0:46:39 > 0:46:41This is the style of plating up
0:46:41 > 0:46:45that you would find in high-end restaurants.
0:47:02 > 0:47:06The pastry on the baklava is not cooked enough.
0:47:06 > 0:47:09It's, erm, cardboard texture-like,
0:47:09 > 0:47:13when it should be crispy all the way through.
0:47:13 > 0:47:17You can't taste the nut filling because you have an allergy.
0:47:17 > 0:47:20I can tell you, your judgement works very well
0:47:20 > 0:47:22because the nut filling is delicious.
0:47:22 > 0:47:25The nuts work beautifully with the apricots,
0:47:25 > 0:47:28the apricot coulis, the apricot gel,
0:47:28 > 0:47:30and especially those roasted apricots.
0:47:30 > 0:47:32Absolutely delicious.
0:47:33 > 0:47:36I was a bit worried when I saw the size of it.
0:47:36 > 0:47:38I thought, "Oh, gosh, I'd never be able to finish that!"
0:47:38 > 0:47:42because it would be something very sickly-sweet on its own,
0:47:42 > 0:47:47but with the apricot, it complements very well.
0:47:47 > 0:47:49It's a good dessert,
0:47:49 > 0:47:52but you've got to get that pastry cooked!
0:47:53 > 0:47:56I wish I'd cooked the pastry for a bit longer.
0:47:56 > 0:47:58But underneath, I'm very proud.
0:47:58 > 0:48:01I've put up two excellent plates of food
0:48:01 > 0:48:04that have shown off my personality, shown off my talent
0:48:04 > 0:48:08and I'll just hope and pray that it's enough.
0:48:11 > 0:48:15'For his main course, Scott has made rabbit three ways -
0:48:15 > 0:48:19'ballotine of the saddle, filled with a chicken girolle and tarragon mousse
0:48:19 > 0:48:22'and wrapped in pancetta,
0:48:22 > 0:48:27'deep-fried legs wrapped in brick pastry and shoestring potato,
0:48:27 > 0:48:29'and pan-fried kidneys.
0:48:29 > 0:48:32'They're accompanied by artichoke barigoule, girolles,
0:48:32 > 0:48:38'parsley and parmesan puree and a madeira sauce.'
0:48:40 > 0:48:43Presentation - I really like it. I really do. I like it's lovely.
0:48:43 > 0:48:45I love that little splash of green on the bottom there.
0:48:45 > 0:48:49It's been placed on the plate with dexterity.
0:48:49 > 0:48:51It's very nice.
0:48:51 > 0:48:54It does look stunning.
0:49:08 > 0:49:12I've had to put my cutlery down otherwise I would carry on eating.
0:49:12 > 0:49:16Your ballotine is moist inside, the chicken mousse, as well,
0:49:16 > 0:49:19has got that aniseed background taste of tarragon
0:49:19 > 0:49:22and it's keeping that rabbit really moist.
0:49:22 > 0:49:27The little cigar of leg meat, braised off and wrapped in potato, then deep-fried,
0:49:27 > 0:49:29is not greasy.
0:49:29 > 0:49:30It's lovely! It's really good!
0:49:30 > 0:49:33The artichokes, the sweet, sour,
0:49:33 > 0:49:36metallic almost taste that the artichoke has, it's lovely.
0:49:36 > 0:49:41The sauce is marvellous. Reduced down properly, not too sticky, just right.
0:49:41 > 0:49:44A little bit of butter in there, as well, to give it richness.
0:49:44 > 0:49:49The parsley puree with parmesan, as well, is absolutely terrific.
0:49:49 > 0:49:52Really, really good addition.
0:49:52 > 0:49:55I don't know if you can tell, but I'm really happy!
0:49:56 > 0:50:00This is a good dish! Accomplished dish.
0:50:02 > 0:50:04Wow, Scott...!
0:50:04 > 0:50:08We knew what we were expecting from you,
0:50:08 > 0:50:11but the wow factor is how you've put it all together.
0:50:11 > 0:50:13Everything on this plate
0:50:13 > 0:50:17has been prepared with a lot of care and precision,
0:50:17 > 0:50:20and this is what we wanted - a knockout plate.
0:50:20 > 0:50:23Thank you, Chef.
0:50:24 > 0:50:27'Scott's dessert is a tonka bean panna cotta,
0:50:27 > 0:50:30'served with dark chocolate mousse,
0:50:30 > 0:50:34'cocoa soil, amaretto gel,
0:50:34 > 0:50:36'salted caramel foam
0:50:36 > 0:50:39'and a praline tuile.'
0:50:39 > 0:50:43I'm not a great fan of panna cotta set in a bowl or in a plate.
0:50:43 > 0:50:45I think it's bordering on cheating!
0:50:45 > 0:50:49A panna cotta, traditionally and classically, is tipped out.
0:50:49 > 0:50:52But, hm,
0:50:52 > 0:50:55maybe I'm just old-fashioned!
0:50:56 > 0:50:58But in saying that, you can't knock it!
0:50:58 > 0:51:01It's tidy, it's lovely, you've got some height in there.
0:51:01 > 0:51:05The fact that you've only got two or three colours and yet it still looks stunning
0:51:05 > 0:51:08is quite an achievement.
0:51:18 > 0:51:22The texture of the panna cotta is very light, very smooth
0:51:22 > 0:51:25and you get that big hit of tonka bean in there.
0:51:25 > 0:51:29If you like tonka bean, you'd be happy!
0:51:29 > 0:51:32For me, I like a hint of it through a dessert.
0:51:32 > 0:51:34I couldn't finish the whole bowl.
0:51:34 > 0:51:39I do like the amaretto sour, which offsets the sweetness of your panna cotta.
0:51:39 > 0:51:44I do like the crumble and texture that adds to your plate.
0:51:44 > 0:51:49The salted caramel foam - there's not enough in there to actually enjoy what I'm eating.
0:51:49 > 0:51:54I have to keep trying to get it before it melts, but there is hints of it.
0:51:54 > 0:51:58For me, the highlight of this dessert is the chocolate mousse.
0:51:58 > 0:52:01It's absolutely bang on. Really rich and very chocolaty.
0:52:01 > 0:52:05But there's some very, very strong flavours going on -
0:52:05 > 0:52:10the amaretto, the bitter chocolate and the tonka bean.
0:52:10 > 0:52:14I find all of that just far too much.
0:52:15 > 0:52:19I do like that chocolate mousse, though!
0:52:20 > 0:52:24My main course was flawless, but my dessert wasn't to their taste,
0:52:24 > 0:52:28so I'm totally 50-50, to be honest.
0:52:31 > 0:52:35That was a great semi-final! Fantastic cooking. Thank you, chefs.
0:52:35 > 0:52:38This isn't going to be easy.
0:52:39 > 0:52:41Off you go.
0:52:54 > 0:52:58That was terrific, Monica. That's what semi-finals are all about!
0:52:58 > 0:53:01Two great chefs, two passionate chefs,
0:53:01 > 0:53:04and it clearly showed in their plates of food today.
0:53:04 > 0:53:08We had our youngest chef in the kitchens today -
0:53:08 > 0:53:11Young Luke. He knows how to use his spices. He knows!
0:53:11 > 0:53:15That roasted guinea fowl was cooked to perfection.
0:53:15 > 0:53:18The one let-down for that plate, and it was a big let-down for me,
0:53:18 > 0:53:21was the size of the preserved lemon.
0:53:21 > 0:53:25For me, that was one step too far, one step that really did, er,
0:53:25 > 0:53:28destroy the pleasure of that dish.
0:53:28 > 0:53:29Luke's dessert...
0:53:29 > 0:53:33Really surprising, yet again.
0:53:33 > 0:53:37I thought the baklava was too big and it would be too sweet
0:53:37 > 0:53:40but, boy, did he get the spices right with those nuts,
0:53:40 > 0:53:42considering he couldn't taste them.
0:53:42 > 0:53:45Such a shame that filo pastry wasn't cooked enough.
0:53:45 > 0:53:49All it needed was probably another ten minutes in the oven!
0:53:49 > 0:53:53Scott, for me, did the plate of the day.
0:53:53 > 0:53:57Everything on his plate was absolutely bang on for me.
0:53:57 > 0:53:59I mean, I couldn't find fault in it. I seriously couldn't.
0:53:59 > 0:54:03The ingredients that he used were cooked to perfection,
0:54:03 > 0:54:08but not only that, they were presented in a way that did it justice.
0:54:08 > 0:54:12We wanted outstanding and he delivered it.
0:54:12 > 0:54:14For me, that dessert was just too overpowering,
0:54:14 > 0:54:17but I really did like the almond brittle
0:54:17 > 0:54:21and the chocolate mousse. That was delicious.
0:54:21 > 0:54:23I think I enjoyed everything but the actual panna cotta.
0:54:23 > 0:54:28It was a good texture, very light, it was well-made and not too heavy,
0:54:28 > 0:54:30but the tonka bean, for me, was too overpowering.
0:54:30 > 0:54:33I couldn't eat that whole dessert.
0:54:35 > 0:54:38I'd be really delighted to get through to the finals.
0:54:38 > 0:54:41I think it'll give me confidence to do the food I want to do
0:54:41 > 0:54:43and really push myself.
0:54:44 > 0:54:47I-I feel sick at the moment. I can't...
0:54:47 > 0:54:50I just want the decision now.
0:54:50 > 0:54:52If I get told I'm through to the final,
0:54:52 > 0:54:54it'll be the biggest achievement of my life.
0:54:56 > 0:54:58UPLIFTING MUSIC
0:55:10 > 0:55:12No matter what happens here,
0:55:12 > 0:55:14both of you have got every reason
0:55:14 > 0:55:18to be proud of what you achieved here today.
0:55:18 > 0:55:22I want to thank you for giving me some great food throughout the competition,
0:55:22 > 0:55:28food that makes you go away, remembering what you've just eaten.
0:55:28 > 0:55:31Not many chefs can do that.
0:55:31 > 0:55:33It is a competition.
0:55:33 > 0:55:38We have made a decision and one of you will be leaving us.
0:55:38 > 0:55:41The chef leaving us is...
0:55:47 > 0:55:50..Luke.
0:56:02 > 0:56:07I'm so proud of what I've achieved, it'll live with me forever,
0:56:07 > 0:56:11but, er, I've just fallen at that last little hurdle,
0:56:11 > 0:56:14which is disappointing.
0:56:14 > 0:56:18But Scott's definitely a worthy finalist and I really hope he wins.
0:56:22 > 0:56:25Well done, Scott. You're a finalist!
0:56:27 > 0:56:29Words can't describe it.
0:56:29 > 0:56:33I'm really excited now, a bit nervous to see what happens
0:56:33 > 0:56:36but I'm really looking forward to it.
0:56:43 > 0:56:46'Next time, the finals begin,
0:56:46 > 0:56:49'and Scott, Steven,
0:56:49 > 0:56:52'Adam and Tom
0:56:52 > 0:56:55'face one extraordinary test
0:56:55 > 0:56:57'to stay in the competition.'
0:56:57 > 0:56:59They've had some amazing ingredients up to now,
0:56:59 > 0:57:01but this is a reality check.
0:57:01 > 0:57:04Show me what a real chef you are.
0:57:04 > 0:57:07That's what this test is all about.
0:57:07 > 0:57:11This is the hardest thing I think I've ever had to cook in my entire life.
0:57:12 > 0:57:14I look at it, I want to eat it.
0:57:14 > 0:57:17I'll push Michel to the side and have it to myself.
0:57:17 > 0:57:21This isn't going to be easy for us, not easy at all.
0:57:21 > 0:57:24The chef leaving us is...
0:57:28 > 0:57:31Subtitles by Red Bee Media Ltd