0:00:02 > 0:00:05'It's the final week of Professional MasterChef.
0:00:05 > 0:00:08'And for Adam,
0:00:08 > 0:00:11'Scott and Steven,
0:00:11 > 0:00:15'the competition is almost at an end.'
0:00:15 > 0:00:21I'm only young, at the end of the day, so if I was the winner of MasterChef, it would make my career.
0:00:23 > 0:00:26As you get through the stages, the harder you have to work.
0:00:26 > 0:00:30The finish line's in sight and the more you see it, the more you want it.
0:00:30 > 0:00:33I don't want to get this far and stumble at the last hurdle.
0:00:33 > 0:00:37I want to cross the finish line in first place.
0:00:37 > 0:00:41'Amongst the challenges over the last two nights,
0:00:41 > 0:00:44'they've had to create stand-out dishes from scraps.'
0:00:44 > 0:00:46I have no idea where to begin.
0:00:48 > 0:00:53I look at it, I want to eat it, I'll push Michel to the side and have it to myself.
0:00:55 > 0:00:59'They've cooked with one of the world's most creative geniuses.'
0:00:59 > 0:01:01You just have to express yourself.
0:01:01 > 0:01:05THEY LAUGH Whoops. I dropped the lemon tart.
0:01:05 > 0:01:11'But between them and the final stands one last test of their skills.
0:01:12 > 0:01:15'Tonight, 30 of the greatest chefs in the country
0:01:15 > 0:01:18'will descend on central London
0:01:18 > 0:01:23'for one of the biggest culinary events taking place in Britain today.'
0:01:23 > 0:01:27To have every table full of chefs of this calibre, that's a big ask.
0:01:27 > 0:01:31This is when our chefs are really pushed to the limit.
0:01:31 > 0:01:34You just cannot afford to get it wrong today.
0:01:43 > 0:01:48'On what is predicted to be the hottest day of the year,
0:01:48 > 0:01:53'the finalists are on their way to Browns Hotel in London's Mayfair.
0:01:53 > 0:01:57'In just four hours, the chefs' table service will begin.
0:02:00 > 0:02:02'But for the first time,
0:02:02 > 0:02:06'the event will be run as a restaurant service.
0:02:09 > 0:02:14'Each finalist has had to design an exquisite main and dessert for the menu.
0:02:17 > 0:02:21'The 30 guests will then decide what they want to order.'
0:02:25 > 0:02:27Doing our own menus
0:02:27 > 0:02:31for the best chefs in the country just mounts the pressure on today.
0:02:31 > 0:02:33Really nerve-racking.
0:02:33 > 0:02:36But, you know, hopefully it'll go really well and they'll enjoy it.
0:02:36 > 0:02:40My heart feels like it's about to come out of my throat.
0:02:40 > 0:02:42It's beating very fast.
0:02:42 > 0:02:45But that's a good thing. Nerves show you care.
0:02:52 > 0:02:55'Because of the amount of work involved,
0:02:55 > 0:03:00'they have each been given a commis chef to help them with their preparations.'
0:03:00 > 0:03:04- I'm looking forward to this. - 'But they'll be on their own when it comes to service.'
0:03:04 > 0:03:10- Nice to meet you. I'm Steve. - Nice to meet you.- Today, let's start with the onions.- Yes.
0:03:10 > 0:03:13Once they're done, let me know and I'll get them on the stove.
0:03:13 > 0:03:17- Yes.- If you see anything you're not sure about, just ask. I'm not nasty.
0:03:24 > 0:03:28'There are four hours left for preparation
0:03:28 > 0:03:31'before service starts at seven o'clock.'
0:03:38 > 0:03:41Today is extremely big for me.
0:03:41 > 0:03:44It's the perfect opportunity to actually showcase my food
0:03:44 > 0:03:47with these top names in our profession,
0:03:47 > 0:03:49so it's very important that I make a good impression.
0:03:51 > 0:03:54'Adam's main is based around octopus,
0:03:54 > 0:03:57'piglet belly, squid,
0:03:57 > 0:04:00'compressed lemon flavoured with bergamot and crispy seaweed.'
0:04:02 > 0:04:06Adam is being very brave and bold and pushing the boat out.
0:04:06 > 0:04:09I can understand pork and squid. It works quite well, actually.
0:04:09 > 0:04:12Pork and octopus can work quite well.
0:04:13 > 0:04:17What's confusing to me is that he's not serving any vegetables with this dish,
0:04:17 > 0:04:21just some oranges, some lemons and some seaweed.
0:04:21 > 0:04:23Hm.
0:04:23 > 0:04:27Er, I'm not sure about that. I'm not sure how it's going to be received, either.
0:04:30 > 0:04:37- Phwoar! You are one brave or crazy chef.- Tell me about it.
0:04:37 > 0:04:39If I didn't know you any better,
0:04:39 > 0:04:42and if I hadn't tasted any of your food previously,
0:04:42 > 0:04:48and took one look at your menu, I would throw it away and say, "The guy's a lunatic."
0:04:48 > 0:04:51But at the end of the day, what would Massimo do?
0:04:51 > 0:04:54He'd do crazy stuff, as well, and he's the one who's actually got me
0:04:54 > 0:04:57out of my shell to go and be...
0:04:57 > 0:04:59Not put crazy things that won't go together,
0:04:59 > 0:05:03but the thought process behind it, you know.
0:05:03 > 0:05:05The usual things that go with it,
0:05:05 > 0:05:10let's just bring it back and actually think about the ingredients, that's what I've done.
0:05:10 > 0:05:16If you get this right, they will be applauding you all the way back home, for sure.
0:05:16 > 0:05:19But I think it's a very, very fine line between getting it right
0:05:19 > 0:05:22- and a car crash. - It'll be interesting.
0:05:22 > 0:05:27I think there'll be a lot of guessing games going on at the table tonight. Good luck. Crack on.
0:05:28 > 0:05:31'But before he can focus on his main,
0:05:31 > 0:05:35'his most pressing concern is getting his dessert underway.
0:05:36 > 0:05:40'A chocolate mousse with a mint sorbet and a lemon sorbet,
0:05:40 > 0:05:44'all of which need to be set in the blast chiller.'
0:05:44 > 0:05:46Can you smell all that mint now?
0:05:49 > 0:05:51I do like the idea of chocolate and mint.
0:05:51 > 0:05:54- With lemon? I've got to try it. - SHE LAUGHS
0:05:54 > 0:05:56I've just got to try, more for curiosity's sake.
0:06:00 > 0:06:03'With the sorbet mix in the blast chiller,
0:06:03 > 0:06:05'he makes a start on the chocolate mousse.'
0:06:05 > 0:06:09I'm running a little behind, not on everything,
0:06:09 > 0:06:13just on this chocolate. This has annoyed me a little bit.
0:06:16 > 0:06:20I don't know if Adam has realised, but this kitchen is about 30 degrees.
0:06:20 > 0:06:23It is hot and humid.
0:06:23 > 0:06:26If he's going to attempt any chocolate work in here, it's going to be difficult.
0:06:28 > 0:06:33In saying that, if anyone can pull these flavours and techniques off, Adam can.
0:06:36 > 0:06:39It's a chocolate mousse which I'm going to put into shards.
0:06:39 > 0:06:42This is like a 24-hour job.
0:06:42 > 0:06:45That blast freezer better work.
0:06:55 > 0:06:57The first couple of hours of prep is going to be really key,
0:06:57 > 0:07:01just getting everything ready and organised the way I want,
0:07:01 > 0:07:04they hopefully service should go nice and smooth.
0:07:07 > 0:07:11'Scott's main is based around venison loin,
0:07:11 > 0:07:14'tortellini
0:07:14 > 0:07:16'and a smoked consomme.'
0:07:18 > 0:07:22Scott is using venison and some truffle to make a crust.
0:07:22 > 0:07:24This truffle, he's going to make it more intense in colour
0:07:24 > 0:07:27by using the squid ink, which has me a little bit worried.
0:07:27 > 0:07:31If he uses too much, it's going to influence the flavour of this dish and he doesn't want that.
0:07:31 > 0:07:33He just wants it for the look.
0:07:36 > 0:07:41Unusually, he's not serving a sauce but he's making a consomme with all the trimmings.
0:07:41 > 0:07:46Interestingly, he's serving the consomme in a teapot filled with smoke,
0:07:46 > 0:07:50so there's going to be a lovely element of theatre.
0:07:50 > 0:07:53That's being a clever chef and I think our chefs will appreciate that.
0:07:58 > 0:08:03- How you feeling about this evening? - Erm, yeah, really nervous. There's some fantastic chefs in there.
0:08:03 > 0:08:06Amazing opportunity that we've got to cook for them.
0:08:06 > 0:08:11And working with you guys. You've only judged us, so the fact that you're running the pass is exciting.
0:08:11 > 0:08:15- As long as you don't shout at me. - Let's wait until it starts, yeah? - THEY LAUGH
0:08:15 > 0:08:20What are you hoping to have here that's going to impress our chefs tonight?
0:08:20 > 0:08:24You know, well-balanced, well-seasoned, good cooking techniques
0:08:24 > 0:08:27and a bit of personality. I hope they all see that today.
0:08:27 > 0:08:29I'm definitely putting my heart and soul into it.
0:08:29 > 0:08:33- Fantastic, Scott. Keep it going. - Thanks, chef.
0:08:37 > 0:08:41'Scott's dessert is a baked lemon custard
0:08:41 > 0:08:43'with a lemon drizzle cake
0:08:43 > 0:08:46'and white peaches.'
0:08:47 > 0:08:51All of that I could see working beautifully together.
0:08:51 > 0:08:57On a bright summer's day, that is the kind of refreshing dessert you would sit down to and really adore.
0:08:58 > 0:09:03'Scott's commis chef is making the mixture for the lemon drizzle cake
0:09:03 > 0:09:09'while he gets to work on the smoked venison and beetroot consomme for his main.
0:09:09 > 0:09:13'He begins by caramelising the venison trimmings.
0:09:14 > 0:09:19'And then separately frying off the beetroot, carrots and celery.
0:09:21 > 0:09:25'He then transfers everything to a pressure cooker
0:09:25 > 0:09:29'and adds chicken stock and herbs to build the layers of flavour.'
0:09:31 > 0:09:33Yeah, it's pretty hot. I think my legs are sweating.
0:09:33 > 0:09:37I don't think my legs have ever sweated in the kitchens. But everything's going well,
0:09:37 > 0:09:41so I've got two big jobs to get out of the way and then I'll be really happy.
0:09:41 > 0:09:44'The consomme now needs to cook for two hours,
0:09:44 > 0:09:49'so Scott moves onto the next big element of his main,
0:09:49 > 0:09:53'the venison sausage filling for his tortellini.'
0:09:53 > 0:09:56It's looking pretty good at the moment. Really good.
0:09:56 > 0:09:59As soon as I get this done, I think I'll be on the right track.
0:10:03 > 0:10:06Almost two hours gone. Keep it going, guys, come on.
0:10:12 > 0:10:14'They are halfway through prep.
0:10:14 > 0:10:19'At 7pm, they will lose their commis and service will begin.'
0:10:25 > 0:10:28This is probably the most nerve-racking day so far.
0:10:28 > 0:10:33My main worry is getting the prep exactly how I want it and ready for tonight's service.
0:10:34 > 0:10:39'Steven's main is based around pork and artichokes.'
0:10:39 > 0:10:44- These, puree.- Just making a puree, yeah?- Just cut straight through. Cut the top and then...- Yeah.
0:10:44 > 0:10:48'His commis starts prepping the veg
0:10:48 > 0:10:52'so he can focus on the two cuts of pork.
0:10:52 > 0:10:55'The fillet needs to be wrapped in sage and Parma ham
0:10:55 > 0:10:58'and then cooked sous-vide
0:10:58 > 0:11:02'before he can turn his attention to the rump.'
0:11:02 > 0:11:05Steven is taking a rump of pork, a cheaper cut,
0:11:05 > 0:11:08and slow-cooking it in a salt crust.
0:11:08 > 0:11:13It should leave that pork really, really moist and tender.
0:11:13 > 0:11:16Bags of flavour, straightforward, good, honest cooking.
0:11:16 > 0:11:19That's got Steven written all over the menu.
0:11:19 > 0:11:22And he's going to serve it with a dressing made from pickled lemon.
0:11:22 > 0:11:29This sounds divine. I love the match of pork with some lemon, capers in there, as well.
0:11:29 > 0:11:31That dish, to me, sounds delicious.
0:11:34 > 0:11:39So is this going to impress our elite list of guests tonight?
0:11:39 > 0:11:42Chefs love pork and I think the rump of pork will catch their eye
0:11:42 > 0:11:46because the salt bake really keeps it tender, gets the flavour in there,
0:11:46 > 0:11:49cos pork and salt love each other.
0:11:49 > 0:11:54Mm! Just hearing you talk about the salt crust pork, I'm, yeah, licking my lips.
0:11:54 > 0:11:57You don't seem nervous in the slightest bit.
0:11:57 > 0:12:00I think I'm like... is it a swan on the water?
0:12:00 > 0:12:03Er, I am very nervous
0:12:03 > 0:12:06about timings, about getting things right.
0:12:06 > 0:12:11Well, you're not showing it. You're really... You look as if you're in total control.
0:12:11 > 0:12:15At the moment, I'm in control, but I will let you know when things start slipping away.
0:12:15 > 0:12:17- We don't want to know. - OK.- No, no, no.
0:12:17 > 0:12:20- Are we done? - Yes, I think so.- Crack on.
0:12:21 > 0:12:25'With the clock ticking, Steven finishes prepping the pork
0:12:25 > 0:12:28'and now can begin work on his complicated dessert.'
0:12:28 > 0:12:32Steven's is a take on toffee apple, and we all love a toffee apple.
0:12:32 > 0:12:37He's got popcorn there dipped in caramel. He's also got a parfait going with that.
0:12:37 > 0:12:40'The parfait is made by roasting apples
0:12:40 > 0:12:45'and adding them to sugar syrup, egg yolks and cream.'
0:12:45 > 0:12:47Ooh, I like the sounds of Steven's dessert.
0:12:47 > 0:12:49He likes to play with his presentation,
0:12:49 > 0:12:52so you will see something quite artistic from him.
0:12:52 > 0:12:56He's putting his parfait in a cone, he's got a tuile going around the top,
0:12:56 > 0:12:58it's going to be a fun-looking dessert.
0:12:58 > 0:13:03Pipe it in, put this in the freezer, you get like a witch's hat parfait.
0:13:05 > 0:13:08Do you want to try a little bit?
0:13:11 > 0:13:13Mm!
0:13:14 > 0:13:18'Steven is also making an apple sorbet to go with it.
0:13:19 > 0:13:22'Like Adam, the success of his dessert
0:13:22 > 0:13:25'relies on all the main elements setting in time.'
0:13:27 > 0:13:30At the moment, things are going to schedule, I believe.
0:13:30 > 0:13:34Sorbet's in the freezer now so hopefully it's got enough time to set.
0:13:36 > 0:13:40'Outside, the temperature has risen to 34 degrees,
0:13:40 > 0:13:43'the hottest day of the year so far.
0:13:45 > 0:13:51'With service approaching, Scott is now assembling the venison sausage tortellini for his main,
0:13:51 > 0:13:54'but the heat is starting to take its toll.'
0:13:54 > 0:13:57It's very hot in this kitchen to do pasta.
0:14:05 > 0:14:07It's drying out very quickly, isn't it?
0:14:14 > 0:14:16Scott looks flustered.
0:14:16 > 0:14:20He's having problems with his pasta. It is drying out very quickly in the heat of this kitchen.
0:14:20 > 0:14:22'With his first tortellini ruined...
0:14:24 > 0:14:26'..he has to start from scratch.'
0:14:30 > 0:14:33I just need to work a bit quicker, that's all.
0:14:39 > 0:14:43'The heat is also affecting the equipment.'
0:14:44 > 0:14:47The blast chillers are not working as they should do
0:14:47 > 0:14:49and this is affecting Steven and Adam,
0:14:49 > 0:14:52especially with their iced dessert.
0:14:53 > 0:14:56My apple sorbet's in the blast chiller, it's still not set.
0:14:56 > 0:14:58It's saying it's on minus-5,
0:14:58 > 0:15:00but it's not setting.
0:15:01 > 0:15:08Plan B is to put all these iced desserts into the main freezer, which is at minus-18.
0:15:11 > 0:15:13Hopefully that'll work.
0:15:15 > 0:15:20This has just totally messed up everything to do with my timing, everything to do with the desserts.
0:15:21 > 0:15:25'But there is no time to rethink their dishes.
0:15:26 > 0:15:30'Steven still has to make 30 circular popcorn tuiles
0:15:30 > 0:15:34'which will become the brim of the witch's hat.'
0:15:34 > 0:15:36You're looking a bit puce.
0:15:36 > 0:15:41A hot kitchen and it's a hot day today, so I'm used to it.
0:15:41 > 0:15:44We're all chefs here, we all work in these environments every day.
0:15:44 > 0:15:46- If you can't stand the heat... - Get out of the kitchen.
0:15:46 > 0:15:49- It can go up another ten degrees for me. - HE LAUGHS
0:15:50 > 0:15:55'He makes white chocolate sugar tuiles as the base,
0:15:55 > 0:15:58'and once they're cooked,
0:15:58 > 0:16:01'he grinds popcorn into a powder
0:16:01 > 0:16:04'and sprinkles it on top.'
0:16:04 > 0:16:09It's really difficult to judge the timing and I really want to try and get ready before the deadline
0:16:09 > 0:16:11so I've got time to check through everything,
0:16:11 > 0:16:14so I'm really pushing hard at the moment and hopefully keep up the pace.
0:16:17 > 0:16:20I think our chefs have just realised the enormity of the task they've got.
0:16:20 > 0:16:23Things are getting really hot in here.
0:16:24 > 0:16:27I don't know why I insist on doing chocolate work.
0:16:29 > 0:16:35'Despite the heat, Scott finally finishes his venison sausage tortellini...
0:16:36 > 0:16:40'..and can shift his attention to the all-important consomme.'
0:16:41 > 0:16:46- How we doing, Scott? - Yeah, good, chef. Just getting my consomme passed.
0:16:46 > 0:16:51I need to portion my venison and then just wash my mushrooms and then I should be pretty much there.
0:16:51 > 0:16:54- All going to plan? - Yeah, all going to plan.
0:16:54 > 0:16:56Obviously, timings got away from me a little bit,
0:16:56 > 0:17:00but I'm happy with the consomme, lovely golden colour.
0:17:00 > 0:17:03Lovely. That looks great. Absolutely great.
0:17:03 > 0:17:06I don't know if you've got enough, though. What if they all order that?
0:17:06 > 0:17:09I won't have enough, chef.
0:17:11 > 0:17:15Just over half an hour to go, guys. Come on.
0:17:15 > 0:17:17Keep it going.
0:17:17 > 0:17:19'Adam's mousse has set
0:17:19 > 0:17:22'and he's managing to cut it into shards.
0:17:23 > 0:17:26'But his sorbet is not yet ready.
0:17:29 > 0:17:32'He is now turning his focus onto the mussel broth
0:17:32 > 0:17:36'that will accompany his octopus and pork belly main.'
0:17:38 > 0:17:42I'm cooking a lot of mussels because it's the juices that it produces.
0:17:42 > 0:17:45You get that really nice, smoky flavour from it.
0:17:45 > 0:17:47That's the thing that I need.
0:17:49 > 0:17:53'Adam flames four kilos of mussels
0:17:53 > 0:17:56'and then adds white wine.
0:17:57 > 0:18:02'Next he burns a piece of coal before adding it to olive oil.
0:18:02 > 0:18:06'The coal oil, along with the Ras El Hanout spices,
0:18:06 > 0:18:09'are added to the mussel juices to finish the broth.'
0:18:10 > 0:18:13Adam seems to be ready mostly on the main course.
0:18:13 > 0:18:16The issue here for Adam is his dessert.
0:18:16 > 0:18:18It has a lot of cold elements.
0:18:18 > 0:18:21He's got two sorbets to go on. He's under pressure.
0:18:21 > 0:18:24He needs to keep his head on and focus.
0:18:26 > 0:18:30'While Steven's apple sorbet seems to be setting,
0:18:30 > 0:18:33'Adam's have not.
0:18:33 > 0:18:37'He decides to put the lemon sorbet in the ice-cream maker.
0:18:38 > 0:18:42'But his problems don't end there.
0:18:42 > 0:18:46'It's too hot to take his shards of chocolate mousse out of the freezer.
0:18:48 > 0:18:53'So he has to spray them with lemon and cocoa butter powder while still inside.'
0:18:54 > 0:18:56The blast freezers aren't working,
0:18:56 > 0:19:01so that's going to put us behind with the chocolate work quite a bit,
0:19:01 > 0:19:05as I rapidly boil my cream all over the floor.
0:19:10 > 0:19:13'Tonight's service needs to be finished within two hours,
0:19:13 > 0:19:16'requiring military precision.
0:19:18 > 0:19:23'To ensure this, Monica will be running the pass.'
0:19:25 > 0:19:29We're nearing seven o'clock, my chefs aren't quite there yet, which is making me a bit anxious.
0:19:31 > 0:19:35I like to kick a service off, everything ready.
0:19:36 > 0:19:38My team gets flustered, I'm not happy.
0:19:39 > 0:19:42CLATTERING
0:19:45 > 0:19:50'Steven's salt crust pork is now cooked, but it needs time to rest
0:19:50 > 0:19:54'and then he needs to sear each individual portion when the orders are called.'
0:19:55 > 0:19:58Ohh!
0:19:58 > 0:20:01Oooh! That smells lovely!
0:20:02 > 0:20:07'There's just moments to go before service will begin.'
0:20:08 > 0:20:11We're going to be late by a few minutes, for sure.
0:20:14 > 0:20:16They're pushing themselves to the limit.
0:20:24 > 0:20:28'Outside, the great gathering of Michelin-star chefs
0:20:28 > 0:20:32'and new culinary stars has begun.'
0:20:34 > 0:20:36On a normal night in your restaurant,
0:20:36 > 0:20:38you might have one, maybe two,
0:20:38 > 0:20:43but to have every table full of chefs of this calibre is a big ask.
0:20:44 > 0:20:46Being a young cook myself,
0:20:46 > 0:20:49I know how daunting it is to cook for peers.
0:20:49 > 0:20:53That's the respect you want more than anything, respect from your peers,
0:20:53 > 0:20:56so I'm glad that I'm sitting this side and not that side.
0:21:00 > 0:21:02I think it's going to be immense pressure downstairs.
0:21:03 > 0:21:05They know this could make or break them.
0:21:11 > 0:21:14We are going to be late, for sure.
0:21:14 > 0:21:16I've asked the maitre d's to slow it down just a little bit.
0:21:18 > 0:21:21Cos the last thing I want is for one of these guys to be ready
0:21:21 > 0:21:25and the others not. They all have to be ready on time together.
0:21:27 > 0:21:30- Getting there, Scott.- Oui.
0:21:31 > 0:21:35One more minute. That's it. Quick. Last job.
0:21:54 > 0:21:56That's it. Come on. Commis out of the kitchen.
0:21:56 > 0:21:59- Thank you very much. - That's it. Finished.
0:22:00 > 0:22:05They've done enough work for you. Come on. It's up to you now.
0:22:05 > 0:22:07You're on your own.
0:22:07 > 0:22:14'Now all the contestants can do is wait to see how many orders they get for their dish.'
0:22:18 > 0:22:20What I'm looking for is something that's going to excite me,
0:22:20 > 0:22:24something I haven't seen before, something that will make the table
0:22:24 > 0:22:26stand up and say, "Wow, that's a great plate of food."
0:22:29 > 0:22:32'For the main course, they have the choice between
0:22:32 > 0:22:36'Adam's octopus and piglet belly with confit squid,
0:22:36 > 0:22:39'crispy seaweed and compressed lemon flavoured with bergamot...
0:22:42 > 0:22:44'..Scott's truffle and squid ink crusted venison,
0:22:44 > 0:22:50'pork belly, tortellini and smoked venison and beetroot consomme...
0:22:52 > 0:22:55'..and Steven's salt-baked rump and fillet of pork
0:22:55 > 0:22:59'with artichokes and a caper and lemon pickle dressing.'
0:23:02 > 0:23:05Good evening. Welcome. Are you ready to order?
0:23:05 > 0:23:08Er, I think we are.
0:23:08 > 0:23:11- Pork, please, with the artichokes and lemon and sage.- Certainly.
0:23:11 > 0:23:16Very high expectations. All three main courses are very exciting,
0:23:16 > 0:23:20they show a good balance of ingredients, good imagination,
0:23:20 > 0:23:23and it makes it very hard to decide which of the main courses I should choose.
0:23:23 > 0:23:27- Sir?- The venison. - The venison? Certainly.
0:23:29 > 0:23:32I'll have the, erm, octopus.
0:23:36 > 0:23:38Ca marche, two venison,
0:23:38 > 0:23:42three octopus and two pork.
0:23:42 > 0:23:45- Right!- How long will it take for you to get that together?
0:23:45 > 0:23:49- Eight minutes. Eight minutes. - Eight minutes.
0:23:49 > 0:23:53'Now these three finalists have to prove they can work together
0:23:53 > 0:23:58'and serve food worthy of the chefs who will eat it.'
0:23:58 > 0:24:01Every dish on that menu seems to have a lot of ingredients.
0:24:01 > 0:24:05So it'll be really interesting to see how they can put them all together,
0:24:05 > 0:24:07all in time to feed everyone at the same time.
0:24:09 > 0:24:14Ca marche, three octopus, two pork, one venison.
0:24:14 > 0:24:16'The first two tables are in
0:24:16 > 0:24:21'and Adam already has six orders for his octopus dish.'
0:24:21 > 0:24:23I've chosen the octopus and piglet belly.
0:24:23 > 0:24:27There's a lot going on there, so it'll be quite an intriguing dish
0:24:27 > 0:24:29to see how they pull that one together.
0:24:32 > 0:24:35'He needs to sear the octopus and his piglet belly
0:24:35 > 0:24:38'before he can begin to plate.'
0:24:38 > 0:24:42It's got a complexity about it and it also shows a lot of skill.
0:24:42 > 0:24:45Will the octopus be tough, will it be tender,
0:24:45 > 0:24:48will the squid be just cooked right
0:24:48 > 0:24:50and will the piglet belly be dry?
0:24:53 > 0:24:57'Steven has four orders and he needs to sear off his pork,
0:24:57 > 0:25:00'finish the confit artichokes and puree
0:25:00 > 0:25:02'and then he can serve.'
0:25:02 > 0:25:05For mains, I've ordered the rump and fillet of pork.
0:25:05 > 0:25:07There's a lot going on in that dish
0:25:07 > 0:25:10but it's the one dish that I felt a little bit of connection with.
0:25:11 > 0:25:15'For Scott, with three orders, he needs to cook his venison tortellini
0:25:15 > 0:25:20'and also sear the venison loin and top it with a truffle crust
0:25:20 > 0:25:22'before he can plate.'
0:25:22 > 0:25:25You've got venison, you've got pork belly, you've got truffle.
0:25:25 > 0:25:28If each flavour you can taste and the venison comes through the most,
0:25:28 > 0:25:30then I'm sure they'll do very well.
0:25:32 > 0:25:36First table and then we'll be on a roll. Well done. I love what I'm seeing, guys. Love it.
0:25:36 > 0:25:39- Come on.- Is there a sauce? - The sauce is coming.
0:25:42 > 0:25:45- Oh, that looks lovely. - The consomme's just coming, chef.
0:25:48 > 0:25:52Waiting on you, Adam. Come on. Don't let the side down.
0:26:03 > 0:26:06Adam, I need the sauce from you.
0:26:22 > 0:26:24I was really hungry.
0:26:30 > 0:26:34I now want two octopus, one venison and three pork.
0:26:34 > 0:26:39- Right!- Keep it going. First plates were wonderful.
0:26:39 > 0:26:43I want them all like that for the rest of the night.
0:26:45 > 0:26:49- Two minutes and we'll go? - Two minutes. - I'm going to be more than that.
0:26:49 > 0:26:52- How long, Adam?- Er, seven, seven. - Seven on the next one.
0:26:52 > 0:26:58- My tort's a minute away from that table.- Just take them out. - Yeah, I haven't done my pork yet.
0:27:02 > 0:27:06It started off not very good, but now service is going,
0:27:06 > 0:27:10we're getting in to the rhythm of things, settling down quite a lot.
0:27:13 > 0:27:17Come on, guys, quick, quick, quick. Keep it going, keep it going.
0:27:17 > 0:27:20'With three orders on the next table,
0:27:20 > 0:27:23'Steven has the most work to do to get his pork dish up on time.'
0:27:23 > 0:27:26I'm really happy that the dish is popular.
0:27:26 > 0:27:30It was a frantic start and now I'm starting to get into the swing of it.
0:27:31 > 0:27:35I love pork. It's one of my favourite dishes.
0:27:35 > 0:27:37But there's two different types of pork on here,
0:27:37 > 0:27:40the fillet and the rump, so they're both very different
0:27:40 > 0:27:44and very difficult to cook. If it's overcooked, it'll be very dry and not very nice,
0:27:44 > 0:27:48but if you get pork perfect, it's one of the most amazing things ever,
0:27:48 > 0:27:50so fingers crossed, I'm going to have perfect pork.
0:27:56 > 0:27:59I have the venison. Waiting on two octopus and three pork.
0:28:05 > 0:28:07Come on. I want everything hot.
0:28:07 > 0:28:09Sorry, Monica. 30 seconds.
0:28:15 > 0:28:18OK, you can start to go.
0:28:24 > 0:28:27Those plates look wonderful.
0:28:27 > 0:28:31I just hope they're happy upstairs. I'm almost as nervous as the boys.
0:28:32 > 0:28:35'With only half the room served
0:28:35 > 0:28:38'and the temperature in the kitchen still rising,
0:28:38 > 0:28:43'the challenge is to keep delivering Michelin-standard dishes.'
0:28:43 > 0:28:46Ca marche, two venison, three octopus
0:28:46 > 0:28:49- and two pork.- Oui.- Oui, chef.
0:28:49 > 0:28:54- Would you like some more? - No.- No, I didn't think so. So let's get these tables up.
0:28:57 > 0:29:00- Five minutes the next table, yeah? - Oui.
0:29:01 > 0:29:05'Orders for Scott's main are finally picking up.'
0:29:05 > 0:29:09I was a bit nervous at the start, but we're working our way through it.
0:29:12 > 0:29:15The bit that stands out most for me is the oak-smoked consomme.
0:29:15 > 0:29:18I'm very intrigued to see how they're going to present that dish
0:29:18 > 0:29:20and also to capture that flavour in that dish.
0:29:20 > 0:29:22- Can I start dressing?- Oui.- Oui.
0:29:25 > 0:29:30- How long?- 30 seconds.- 30 seconds for Scott. How about the other two? - Same.- Same.
0:29:32 > 0:29:35The boys are getting into a rhythm, they're talking to each other
0:29:35 > 0:29:39and trying to get the food up as close as possible to each other.
0:29:39 > 0:29:44It's not easy. They've not worked together properly as a service, but they're doing a damn great job.
0:29:44 > 0:29:49The plates are looking wonderful. They've done themselves proud here today.
0:29:50 > 0:29:54Start to go. Table five. Wakey-wakey.
0:29:56 > 0:29:59I think my venison dish was too crowded. It looked a bit tight.
0:29:59 > 0:30:02But I'm happy with all the flavours and all the cooking.
0:30:02 > 0:30:06I hope they really enjoy it. I can't put words in their mouths.
0:30:06 > 0:30:09Fantastic chefs up there, so I'll wait to find out their opinion.
0:30:14 > 0:30:18'Scott's venison loin with a black truffle and squid ink crust
0:30:18 > 0:30:22'is served with venison sausage tortellini, crispy pork belly,
0:30:22 > 0:30:25'a deep-fried potato hoop,
0:30:25 > 0:30:28'sauteed spinach, girolle mushrooms
0:30:28 > 0:30:31'and a smoked venison and beetroot consomme.'
0:30:31 > 0:30:34First impressions are good. I'm just wondering...
0:30:34 > 0:30:37I maybe thought the pork belly would be a little smaller.
0:30:37 > 0:30:40It's a rather dominant part of the dish. So we'll see how it is.
0:30:50 > 0:30:53The venison is beautifully cooked
0:30:53 > 0:30:56and covered nicely with truffles.
0:30:56 > 0:31:00The tortellini with sausage is just excellent.
0:31:00 > 0:31:03And on top of that, the beetroot consomme, exceptional.
0:31:03 > 0:31:06The venison itself was cooked well.
0:31:06 > 0:31:10Erm, I think spot-on temperature-wise.
0:31:10 > 0:31:14And the pork belly, although initially I thought it was going to be too much,
0:31:14 > 0:31:17the flavours did work all right.
0:31:17 > 0:31:21I thought it was a fantastic dish. There were a lot of flavours happening.
0:31:21 > 0:31:24The good thing is, they all worked together very well.
0:31:24 > 0:31:28The only thing was the pork belly. I didn't think it belonged to that plate.
0:31:28 > 0:31:31The dish was fantastic. Loved it. Just the pork belly.
0:31:31 > 0:31:36I'm not sure why he put venison and an almost equal-size piece of pork belly on the same plate.
0:31:36 > 0:31:40But apart from that, the consomme was lovely, really nice, delicate smokiness.
0:31:40 > 0:31:43Erm, enjoyed it a lot.
0:31:43 > 0:31:47I really liked it. All the different textures and cooking techniques.
0:31:47 > 0:31:49My favourite element was the potato hoop.
0:31:49 > 0:31:53It's kind of cheeky, because it's quite a serious plate of food
0:31:53 > 0:31:56and suddenly there's something funny on it. That offset everything else.
0:31:56 > 0:31:59It was quite mellow, it was quite a nice flavour,
0:31:59 > 0:32:01the truffle worked really well through the dish.
0:32:01 > 0:32:04It would be nice to have a bit more roasting on the venison
0:32:04 > 0:32:07to get more venison flavour, then it'd be fantastic.
0:32:07 > 0:32:10There were a lot of flavours in the dish and I think the key elements,
0:32:10 > 0:32:14the venison, the pork belly, the truffle and the smoked consomme,
0:32:14 > 0:32:16came across very well.
0:32:16 > 0:32:20I believe the contestant delivered.
0:32:20 > 0:32:23Scrap the pork belly and you've got a great dish.
0:32:28 > 0:32:31'For his main course, Adam has cooked octopus
0:32:31 > 0:32:34'with crispy piglet belly and confit squid,
0:32:34 > 0:32:38'compressed lemon with bergamot, crispy seaweed,
0:32:38 > 0:32:41'served with a smoked mussel broth.'
0:32:42 > 0:32:48This wasn't a very enjoyable service. It wasn't set up, wasn't organised, wasn't in control.
0:32:48 > 0:32:54Everything tasted the way I wanted it to, just a wee bit more refinement would've been better.
0:32:56 > 0:32:58Very, very modern presentation.
0:32:58 > 0:33:01When the broth was poured over, there was a lovely little crackling sound
0:33:01 > 0:33:04from the crispy pork. Really nice.
0:33:04 > 0:33:07Quite small for a main course. There's a lot going on in there.
0:33:07 > 0:33:10But first impressions, pretty good.
0:33:15 > 0:33:18- The octopus is cooked lovely. - Yeah.- Squid's cooked lovely.
0:33:18 > 0:33:21I just wonder if the smoked mussel broth
0:33:21 > 0:33:23could've been a little bit more smoky.
0:33:23 > 0:33:25I thought it was absolutely delicious.
0:33:25 > 0:33:28The combination of flavours was very good.
0:33:28 > 0:33:32It was quite a tricky dish to do and very brave and I think it's worked.
0:33:32 > 0:33:35Technically I thought it was really cooked well.
0:33:35 > 0:33:38The belly, the octopus I thought was really nice.
0:33:38 > 0:33:41Maybe the lemon could've been cut smaller.
0:33:41 > 0:33:45Once you put a piece of that lemon in your mouth, you overpower everything else in there.
0:33:45 > 0:33:48Apart from that, I was happy.
0:33:48 > 0:33:51If you put it in front of me again, I'd eat it again.
0:33:51 > 0:33:54Sound technique. My main complaint is
0:33:54 > 0:33:57I don't think it was a main course portion.
0:33:57 > 0:34:02You know, it was... I'd have been happier if it was a starter.
0:34:02 > 0:34:06It was quite nice. It was meant to be with a smoked mussel broth,
0:34:06 > 0:34:10but I didn't really get the smoked mussel broth at all, I just couldn't taste it.
0:34:10 > 0:34:12The mussel flavour was fantastic.
0:34:12 > 0:34:14If you're going to say it's a smoked mussel broth,
0:34:14 > 0:34:18it should be a little bit more smoky, just a fraction more, ten percent.
0:34:18 > 0:34:20To have so many different textures
0:34:20 > 0:34:25and tie them all into a cohesive dish that is cooked perfectly
0:34:25 > 0:34:29at the same time is just phenomenal. You know, it works brilliantly.
0:34:29 > 0:34:33Just a little bit bigger for me next time.
0:34:35 > 0:34:40'For his main course, Steven has made salt-baked pork rump
0:34:40 > 0:34:44'and pork fillet wrapped in sage and Parma ham,
0:34:44 > 0:34:47'served with confit baby artichokes,
0:34:47 > 0:34:49'globe artichoke puree,
0:34:49 > 0:34:52'accompanied by a caper and lemon pickle dressing
0:34:52 > 0:34:54'and a sage and port sauce.'
0:34:56 > 0:34:58Overall, I am happy.
0:34:58 > 0:35:01There could've been a few tweaks on the main,
0:35:01 > 0:35:05but I'm never going to be 100 percent happy with the food I do, I'll always be searching for more.
0:35:10 > 0:35:13Presentation was quite good, it was nice, clean.
0:35:13 > 0:35:16It was quite big. There was a lot on there.
0:35:16 > 0:35:19It was a big portion, so... Erm, but, yeah, it was nice.
0:35:29 > 0:35:31When it arrived, I thought it looked absolutely stunning.
0:35:31 > 0:35:36There was a lot of things going on on the plate. The pork was cooked beautifully.
0:35:36 > 0:35:38The problem was the balance of the dish.
0:35:38 > 0:35:40There was so many things going on,
0:35:40 > 0:35:45so every time that you had a mouthful of all of the dish, you just got a lot of acidity.
0:35:45 > 0:35:48The best thing on this plate is the artichoke.
0:35:48 > 0:35:51Pork and artichoke, I get that. Olive, that's good.
0:35:51 > 0:35:56But capers, pine nuts, broad beans? There's too much going on.
0:35:56 > 0:36:01It was nice. There was some issues with, for me, too much acidity
0:36:01 > 0:36:03with capers and lemon.
0:36:03 > 0:36:06It's a difficult dish to get right. Pork's a difficult meat to cook well
0:36:06 > 0:36:10and that just needed a little more attention.
0:36:10 > 0:36:13But it was a good effort.
0:36:13 > 0:36:15I thought the presentation was very nice.
0:36:15 > 0:36:19It was nice to see different cuts of the meat and different ingredients.
0:36:19 > 0:36:22I'm happy but I'm not ecstatic.
0:36:22 > 0:36:25The two types of pork, both are beautifully cooked,
0:36:25 > 0:36:29so wonderfully tender, lots of flavour, lots of intensity,
0:36:29 > 0:36:32wonderfully presented, so very, very good.
0:36:33 > 0:36:37Well done. Now, clean down ready for dessert service.
0:36:41 > 0:36:44Right.
0:36:46 > 0:36:49'It's finally the moment when Adam and Steven
0:36:49 > 0:36:53'need their sorbets and parfait to be set and ready to go.'
0:36:53 > 0:36:56I'm happy with the parfaits. They've come out exactly how I want them.
0:36:56 > 0:36:59I just hope enough work now.
0:37:06 > 0:37:08Not set.
0:37:12 > 0:37:15That's a nice sorbet. You could do a sauce.
0:37:16 > 0:37:20For my mint chocolate dish, my mint component has gone.
0:37:20 > 0:37:22It's just boring chocolate.
0:37:22 > 0:37:26The entire dish is ruined cos it was designed as mint chocolate,
0:37:26 > 0:37:29the first word being mint, the second word being chocolate.
0:37:29 > 0:37:33The mint's gone. We just have chocolate.
0:37:37 > 0:37:40Adam is really cut up, he's really upset, and I feel for him
0:37:40 > 0:37:44because the mint element of his chocolate mint dessert has not worked.
0:37:44 > 0:37:47The lemon sorbet has worked, that's set.
0:37:47 > 0:37:51He is going to try and get this mint sorbet on the plate,
0:37:51 > 0:37:54but I fear the worst, I fear it's just going to be a slush.
0:37:54 > 0:37:58'In a last-ditch attempt to set his mint sorbet...'
0:37:58 > 0:38:00Oh, you're nearly there!
0:38:00 > 0:38:03'..Adam transfers it to the ice-cream maker.'
0:38:05 > 0:38:08Well, if it works, it works, if it doesn't, it doesn't.
0:38:09 > 0:38:12I can only hope for the best.
0:38:15 > 0:38:18'For dessert, the chefs have a choice.
0:38:19 > 0:38:21'Scott's baked lemon cream custard,
0:38:21 > 0:38:26'polenta and almond lemon drizzle cake and white peaches.
0:38:26 > 0:38:30'Adam's chocolate mousse shard, candied mint,
0:38:30 > 0:38:33'chocolate cremeux and lemon sorbet.
0:38:34 > 0:38:38'And Steven's apple parfait with a popcorn tuile,
0:38:38 > 0:38:41'caramel popcorn and an apple sorbet.'
0:38:46 > 0:38:49Gentlemen, are you ready to order your desserts?
0:38:49 > 0:38:54- Yes, please.- I'll start the ordering off by having the chocolate.
0:38:54 > 0:38:59- I'm going to have the apple popcorn, gentlemen.- Lemon cream, please.
0:38:59 > 0:39:03I can't wait to try the apple popcorn, please.
0:39:05 > 0:39:10- Thank you! Are we ready?- Oui.
0:39:10 > 0:39:12- Adam.- Yes, chef?
0:39:12 > 0:39:15- Are we ready?- No, chef.
0:39:15 > 0:39:18Was that a no?
0:39:19 > 0:39:23One way or another, we are going to have to go in five minutes, guys.
0:39:23 > 0:39:26- So whether your sorbet is ready or not.- Oui, chef.
0:39:26 > 0:39:29Ca marche, four apple popcorn,
0:39:29 > 0:39:31two mint chocolate
0:39:31 > 0:39:34and one lemon.
0:39:41 > 0:39:45I'm not serving it with the mint on, so it's just a chocolate dish
0:39:45 > 0:39:47and nothing else.
0:39:52 > 0:39:57With a dessert, it's got to look pretty but not at the cost
0:39:57 > 0:39:59of how it eats. I want big spoons of it.
0:39:59 > 0:40:03You know, don't get too tarty with it, it's still got to be eaten.
0:40:07 > 0:40:13Wow! Well, if desserts are all about theatre, you've nailed it, mate.
0:40:14 > 0:40:18Dessert, apple popcorn. Two ingredients.
0:40:18 > 0:40:22So, it's a question of just textures and taste of those two ingredients
0:40:22 > 0:40:25and whether they'll marry together to form a whole.
0:40:26 > 0:40:28Steven, if you're ready, bring them up.
0:40:33 > 0:40:38All right, four apple popcorn on the pass. Thank you.
0:40:39 > 0:40:41Waiting on the rest, then we can go.
0:40:47 > 0:40:49Just leave it there, darling. Yeah.
0:40:50 > 0:40:52Adam, are you taking part in this?
0:40:52 > 0:40:54Oui, chef!
0:41:00 > 0:41:03Chocolate now. Lovely.
0:41:03 > 0:41:08Why have you got a face like that when you can serve a plate that looks this good? Come on, let's go.
0:41:20 > 0:41:26Right, next table. I want three lemon, two apple popcorn and one chocolate mint.
0:41:26 > 0:41:29Oui, chef.
0:41:44 > 0:41:48The mint sorbet won't be ready. Maybe for the last table, but...
0:41:51 > 0:41:55So, after this table, I want two apple popcorn,
0:41:55 > 0:41:58- two chocolate mint and two lemon. - Oui, chef.
0:41:59 > 0:42:02How long on the next table?
0:42:02 > 0:42:06- One minute.- He said one minute. Is that all right for you?- No.
0:42:06 > 0:42:10- Scott needs a couple of minutes. - Oui, chef.- You guys are working together on this.
0:42:12 > 0:42:15I've got the polenta and almond lemon drizzle cake now.
0:42:15 > 0:42:19Cakes can be very, very difficult to get right.
0:42:19 > 0:42:22So hopefully, that polenta cake will be nice and moist.
0:42:22 > 0:42:25I've ordered the lemon cream.
0:42:25 > 0:42:28I hope it tastes exactly how it sounds on the menu. I'm really looking forward to it.
0:42:30 > 0:42:32Come on, Scotty!
0:42:36 > 0:42:38Right, let's go!
0:42:38 > 0:42:41- Scotty, they've got to send. - Yep.- Sorbet on, as well, yeah?
0:42:41 > 0:42:45- Do the sorbet and bring it straight up here.- Yeah.
0:42:50 > 0:42:53Let's go, please.
0:43:02 > 0:43:05Next table, three lemon,
0:43:05 > 0:43:09- two apple popcorn and a chocolate mint.- Oui!
0:43:10 > 0:43:13'Dessert service is coming to an end
0:43:13 > 0:43:18'and Adam still hasn't sent out a dish with a mint sorbet on it.'
0:43:19 > 0:43:23- How many chocolate on that next table?- The next table you have one chocolate mint.
0:43:23 > 0:43:26OK, I can do the mint, but it has to go straight away, please.
0:43:36 > 0:43:40I don't normally go for chocolate. Something about the dessert is difficult,
0:43:40 > 0:43:45chocolate and lemon, they're two things that don't always go together with mint, as well.
0:43:45 > 0:43:49It's going to be a difficult balance. I'm quite interested to see. Something new for me.
0:43:51 > 0:43:54Can I possibly have the tray here and somebody hold it while I scoop?
0:43:54 > 0:43:56Yeah, yeah, yeah.
0:43:57 > 0:44:00Thank you, chef. Thank you very much.
0:44:02 > 0:44:04Let's hope for the best.
0:44:08 > 0:44:11Go! Quick! Four. Table four.
0:44:12 > 0:44:16I've got one with a mint soup, I wouldn't say a mint sorbet.
0:44:16 > 0:44:19But I got one on with some sort of mint element.
0:44:22 > 0:44:24Last table, boys.
0:44:24 > 0:44:28Two chocolate mint, two apple popcorn and two lemon.
0:44:28 > 0:44:32- Oui, chef.- Come on, let's go!
0:44:32 > 0:44:35- How long do you need?- How long? - Er, one and a half minutes.
0:44:35 > 0:44:38- I need about four. - We need four up here.
0:44:38 > 0:44:42- So let's go for three, yeah?- Oui.
0:44:46 > 0:44:50Come on! Last push, let's go.
0:44:58 > 0:45:02- Come on, are we ready? - Yeah, just got the sorbet to go on.
0:45:02 > 0:45:04Scott's ready. Adam?
0:45:10 > 0:45:13- Whoo-hoo! Happy with that?- Finally.
0:45:13 > 0:45:17OK. Let's go. Last table. Table one.
0:45:19 > 0:45:21Yes.
0:45:25 > 0:45:28It's only the last plate, but finally it works.
0:45:29 > 0:45:32- Nice one, lads. - SHE SIGHS
0:45:38 > 0:45:42I feel pretty tired, to be honest. It's been a pretty hard seven hours.
0:45:42 > 0:45:46But, you know, I think we all did really well and I'm just glad it's over.
0:45:47 > 0:45:49'Scott's almond lemon drizzle cake
0:45:49 > 0:45:52'is topped with roasted white peaches
0:45:52 > 0:45:55'and served with baked lemon custard,
0:45:55 > 0:45:58'polenta and peach puree,
0:45:58 > 0:46:01'almond crumble, salted almond caramel,
0:46:01 > 0:46:03'and a lime and green tea sorbet.'
0:46:05 > 0:46:09The presentation of the dessert is really nice. It's really clean.
0:46:09 > 0:46:12First impressions are really positive. It looks really good.
0:46:12 > 0:46:14I like the apple blossom. A lot of colour there.
0:46:14 > 0:46:18Erm, it looks fresh. Light. I'm looking forward to it.
0:46:26 > 0:46:30It's perfect. It's beautiful. It's quite sharp. The flavours all work really well together.
0:46:30 > 0:46:34The sorbet was beautiful. I think it's lovely.
0:46:34 > 0:46:36There are so many good flavours on here.
0:46:36 > 0:46:40The flavour of peach, the flavour of the toasted nuts,
0:46:40 > 0:46:42the sorbet, the custard is really well made.
0:46:42 > 0:46:45It's very sharp. It's very, very cleansing.
0:46:47 > 0:46:50I've got a sweet tooth. I'd like it a bit sweeter.
0:46:50 > 0:46:54The lemon custard itself was cooked perfectly. Really lovely flavours.
0:46:54 > 0:46:57The roasted peach, if you had it singularly, you could taste it,
0:46:57 > 0:47:00but if you had it with everything else, it was overpowered with the lemon.
0:47:00 > 0:47:03It was very nice. It was quite sharp,
0:47:03 > 0:47:07but I wanted to feel something on the plate from the sweetness of the beautiful peaches in season
0:47:07 > 0:47:10and the crunch of fresh almonds, which weren't there.
0:47:10 > 0:47:15I think there was a little bit of a misbalance on the flavours. They were a little bit too lemony.
0:47:15 > 0:47:18A lot of the other flavours got lost.
0:47:18 > 0:47:20The lemon cream was perfect. Absolutely spot on.
0:47:20 > 0:47:23It was really nice how it had the caramelisation on top.
0:47:23 > 0:47:26And it really, really packed a punch, as well. It was great.
0:47:26 > 0:47:29I just think it's a lovely way to finish the meal. It's been beautiful.
0:47:34 > 0:47:38I know luck's not been on my side. The rest of the components I'm very happy with.
0:47:38 > 0:47:40They came out exactly how I wanted them.
0:47:40 > 0:47:43It's just a little bit heartbreaking when you design a dish
0:47:43 > 0:47:46and equipment fails.
0:47:46 > 0:47:48It's kind of annoying.
0:47:50 > 0:47:53'Adam's dessert is a shard of chocolate mousse
0:47:53 > 0:47:56'encased in lemon and cocoa butter powder,
0:47:56 > 0:47:58'topped with candied mint,
0:47:58 > 0:48:01'served with chocolate cremeux, peanut crumb,
0:48:01 > 0:48:05'a chocolate caramel tuile and a lemon sorbet.
0:48:05 > 0:48:08'For the later dishes, there was also a mint sorbet.'
0:48:08 > 0:48:11I think it looks good. It looks good.
0:48:11 > 0:48:16In this heat, as well, the sorbet's melting quite quickly. But it looks nice. It looks appetising.
0:48:16 > 0:48:22I like the shard of chocolate mousse. I'm looking forward to eating it.
0:48:31 > 0:48:33I think it was maybe missing its sorbet.
0:48:33 > 0:48:38But the chocolate shards were really nice and light and went with the lemon sorbet.
0:48:38 > 0:48:40When I first thought of this chocolate dish,
0:48:40 > 0:48:43I was a little worried about how it's all going to marry.
0:48:43 > 0:48:46But I'll be honest with you, I think this dessert is stunning.
0:48:46 > 0:48:49The flavour of the chocolate is fantastic. The mint works well with it
0:48:49 > 0:48:54and the acidity that comes with the lemon. It's a very good dessert, very happy. Yeah, I'm a happy man.
0:48:54 > 0:48:57I like chocolate, I like lemon, I like mint and I like peanut,
0:48:57 > 0:48:59but perhaps not all at the same time.
0:48:59 > 0:49:02Unfortunately, the sorbets suffered from the warmth of the rooms,
0:49:02 > 0:49:05so they were rather liquid by the time we got them.
0:49:05 > 0:49:09But they were very flavourful. The mint was very evident.
0:49:09 > 0:49:14The lemon was very evident. And the chocolate mousse had a nice salty tang to it
0:49:14 > 0:49:18which was very well done, well-balanced.
0:49:18 > 0:49:20Textures on the dish I thought were very, very good.
0:49:20 > 0:49:23I love the crispness of the chocolate shard.
0:49:23 > 0:49:26The chocolate mousse with the lemon for me worked very well.
0:49:26 > 0:49:29Technically, I think it was very good. And I really enjoyed it.
0:49:29 > 0:49:32Delicious dish. Very, very well done.
0:49:32 > 0:49:36Quite brave because of the darkness of the chocolate, the bitterness of the chocolate.
0:49:36 > 0:49:39But, for me, that's a very accomplished dish.
0:49:42 > 0:49:44Now I'm starting to realise who I'm cooking for.
0:49:44 > 0:49:50You know, I do feel good, but I just hope they've enjoyed their meal tonight
0:49:50 > 0:49:52because, you know, it's been a real honour cooking for them.
0:49:52 > 0:49:57'Steven's dessert is roasted apple parfait with a popcorn tuile,
0:49:57 > 0:50:04'sour apple balls, caramel popcorn, popcorn crumble and an apple sorbet.'
0:50:04 > 0:50:07The witch's hat, presentation-wise, looked stunning.
0:50:07 > 0:50:09And it was a showstopper.
0:50:14 > 0:50:17Nice creamy apple parfait, which is really working nicely,
0:50:17 > 0:50:21and all the popcorn flavours come together. It was a delicious dessert.
0:50:21 > 0:50:26The popcorn worked really well. There was some really clean acidity with the apple flavour.
0:50:26 > 0:50:30And, you know, with a dessert, you want something that's going to refresh
0:50:30 > 0:50:33and clean the palate, and that achieved that.
0:50:33 > 0:50:35Sweet and the sourness from the apple,
0:50:35 > 0:50:38I think the contestant captured that very well.
0:50:38 > 0:50:43And also the flavour of the popcorn, which is quite a difficult thing to do. They did a really good job.
0:50:43 > 0:50:46I personally wouldn't have thought apple could work with popcorn
0:50:46 > 0:50:50but this person has absolutely convinced me that it does.
0:50:50 > 0:50:52I absolutely loved the plate.
0:50:52 > 0:50:56It's very good. Maybe just not enough popcorn for my liking,
0:50:56 > 0:50:59but otherwise, all in all, not a bad dish.
0:50:59 > 0:51:01It was really good. The flavours worked well,
0:51:01 > 0:51:04I thought it was going to be too sickly, it wasn't.
0:51:04 > 0:51:06The popcorn, toffee can be very sickly,
0:51:06 > 0:51:09and the balance was good, the balance was really nice.
0:51:09 > 0:51:11The parfait, beautifully soft,
0:51:11 > 0:51:14nice underlying apple taste coming through.
0:51:15 > 0:51:18The popcorn adds to that flavour,
0:51:18 > 0:51:22all working together, and a really good dessert, very enjoyable.
0:51:25 > 0:51:29- They did well.- They did very well. All the plates look stunning.
0:51:30 > 0:51:34- Even with missing elements. - THEY LAUGH
0:51:36 > 0:51:38'Service is over
0:51:38 > 0:51:42'and the finalists will finally get the chance
0:51:42 > 0:51:44'to meet their idols face-to-face.'
0:51:47 > 0:51:49It's nerve-racking stepping into that room.
0:51:49 > 0:51:54You've got the best chefs in the UK all sat together
0:51:54 > 0:51:57and all their eyes are going to be on you.
0:51:57 > 0:52:00It's quite daunting.
0:52:00 > 0:52:02I just hope they're all smiling.
0:52:09 > 0:52:12APPLAUSE
0:52:27 > 0:52:29Well, guys, congratulations from all of us here.
0:52:29 > 0:52:33Erm, the food tonight, in general terms, was actually fantastic.
0:52:33 > 0:52:37Erm, I think you did set yourself a pretty hard task.
0:52:37 > 0:52:41I can't begin to imagine what it must've been like back of house.
0:52:41 > 0:52:45But everyone round our table enjoyed a fantastic dinner.
0:52:46 > 0:52:50Scott, thank you very much for the venison dish you gave us tonight.
0:52:50 > 0:52:53You cooked it very well and it had a really nice truffle crust,
0:52:53 > 0:52:57really good flavour, but the particular bit was the oak-smoked consomme.
0:52:57 > 0:53:01I think the smokiness was particularly very nice and added a lot of depth to the dish.
0:53:01 > 0:53:06- I think you did a really good dish there tonight. Thank you very much. - Pleasure.
0:53:06 > 0:53:10Cooking for all of you, it's been a very hard day, but I really enjoyed it,
0:53:10 > 0:53:12and I hope you enjoyed it and just not lying to me,
0:53:12 > 0:53:18to be honest. A fantastic opportunity, I'm so glad I got the chance to cook for you all.
0:53:18 > 0:53:20Hello, Adam, I'm Tom Kerridge, I had your chocolate dessert.
0:53:20 > 0:53:24I thought it was fantastic. The balance of flavours were very, very good.
0:53:24 > 0:53:27There might have been issues with the ice cream in the heat of the room,
0:53:27 > 0:53:31but it's very hot today, and the dish itself, I thought was brilliant.
0:53:31 > 0:53:34- You should be very proud of yourself. Well done.- Thank you very much.
0:53:34 > 0:53:37It was extremely nerve-racking cooking for all you guys.
0:53:37 > 0:53:42Erm, technically, the ice cream was the biggest issue.
0:53:42 > 0:53:46It's extremely hot down there. But I'm just really thankful you enjoyed it.
0:53:46 > 0:53:49It was tremendous cooking for yous. Thank you very much.
0:53:49 > 0:53:54I had the pork dish. I thought the rump was absolutely amazing. The fillet was beautifully cooked.
0:53:54 > 0:53:59The only problem I had with the dish was the artichokes. I thought you put too much lemon on them.
0:53:59 > 0:54:04I thought everything else on there was absolutely beautiful. No, I thought it was amazing.
0:54:04 > 0:54:07Hi, Steven. I had your dessert.
0:54:07 > 0:54:09Very modern, almost futuristic in its presentation.
0:54:09 > 0:54:15In terms of flavour, very, very good and a fantastic dessert. So thank you very much.
0:54:15 > 0:54:19I want to thank everybody for their feedback.
0:54:19 > 0:54:24I can take a lot from it. You know, I'm not the finished product,
0:54:24 > 0:54:28and that's something I can move on from and learn and develop myself.
0:54:28 > 0:54:30So thank you all for this evening.
0:54:30 > 0:54:33I think you should all be really proud of what you've done tonight.
0:54:33 > 0:54:36The main thing out of this that you should take, whether you win or lose,
0:54:36 > 0:54:40is you should always cook from the heart and just enjoy yourselves. Well done.
0:54:40 > 0:54:44APPLAUSE
0:54:48 > 0:54:50My emotions are running high.
0:54:52 > 0:54:56It's nice to know that I cooked for some of my idols, it was a great feeling.
0:54:58 > 0:55:01An absolutely amazing experience. It was good to get good feedback,
0:55:01 > 0:55:04It's good to get recognition by these guys.
0:55:05 > 0:55:09I felt so, so small, purely because these are all my idols.
0:55:09 > 0:55:14I thought, "They're not going to say good things," but they did and I'm very happy.
0:55:14 > 0:55:16APPLAUSE
0:55:29 > 0:55:34That was a long day. That was a tough one. We meant it to be a real test.
0:55:34 > 0:55:37And I think they've done really well, Monica. Really well.
0:55:37 > 0:55:39I'm very, very pleased for them.
0:55:39 > 0:55:43All the plates that these chefs put up tonight were stunning.
0:55:45 > 0:55:48Scott delivered the goods yet again.
0:55:50 > 0:55:54My word, that chef is getting better and better, stronger and stronger.
0:55:55 > 0:55:58Today was the biggest day of the whole competition, you know?
0:55:58 > 0:56:04It will be a massive shock to the system on the final day and it will suddenly end. It will be sad.
0:56:05 > 0:56:09Hopefully we'll all keep in touch and it'll be great friendships started between us chefs.
0:56:11 > 0:56:15Adam is his own worst critic, and I know for a fact he will not be happy
0:56:15 > 0:56:18about how service went for him today.
0:56:18 > 0:56:22Adam got flustered today but he did deliver great food in the end.
0:56:25 > 0:56:30Definitely had some ups and downs today. But it's just put a fire in my belly.
0:56:30 > 0:56:33I'm so excited about the next challenge. It's the last challenge.
0:56:33 > 0:56:36Go out with a bang. I'm ready for it.
0:56:39 > 0:56:43Steven really is a great chef, and it showed on his plating up today.
0:56:43 > 0:56:47Steven delivered wonderful-looking plates.
0:56:47 > 0:56:49His presentation, for me, was spot-on.
0:56:49 > 0:56:53This is one head chef you want to work under.
0:56:54 > 0:56:58The day has been emotional. I think I've felt every feeling possible.
0:57:00 > 0:57:05It feels quite surreal to be at this stage of the competition and only having one round left to go.
0:57:05 > 0:57:08It's all to play for, I think, on the final day.
0:57:16 > 0:57:20'Tomorrow night, it's the final.'
0:57:22 > 0:57:25We know the chefs here are exceptionally good.
0:57:25 > 0:57:28But we want to see that today. Now.
0:57:30 > 0:57:33I think I'm about to get blown away.
0:57:33 > 0:57:35There is some crackingly good food going on here.
0:57:36 > 0:57:39You can taste the nervous energy.
0:57:39 > 0:57:41There is a real palpable tension.
0:57:43 > 0:57:45It's a wonderful dish.
0:57:45 > 0:57:48Brilliant. Absolutely stunning.
0:57:49 > 0:57:51The flavours are built for stuffing yourself with.
0:57:52 > 0:57:56Our MasterChef champion is...
0:58:02 > 0:58:07Subtitles by Red Bee Media Ltd
0:58:07 > 0:58:07.