0:00:02 > 0:00:06Over the last six weeks, 32 of Britain's most ambitious chefs
0:00:06 > 0:00:10have been fighting for the competition's coveted title.
0:00:14 > 0:00:18Now, only the three best remain.
0:00:18 > 0:00:19'Today's extremely big.
0:00:19 > 0:00:22'It's the last time I can showcase what I can do.
0:00:22 > 0:00:24'Everybody always remembers the last, it's never the first,
0:00:24 > 0:00:26it's always the last.
0:00:26 > 0:00:29So I started off very well. I need to end very well.
0:00:30 > 0:00:32'It's all down to today.
0:00:32 > 0:00:35'I don't think anyone's in the lead at the moment.'
0:00:35 > 0:00:38You know, I've just got to do my best.
0:00:40 > 0:00:42'I've got to cook out of my skin.
0:00:42 > 0:00:45'I think if we all put up the dishes we've all got in our minds,'
0:00:45 > 0:00:48it'll be a blinking hard decision for the judges.
0:00:49 > 0:00:50Tonight, Adam...
0:00:52 > 0:00:54..Scott...
0:00:54 > 0:00:55and Steven
0:00:55 > 0:00:57will cook for the last time...
0:00:58 > 0:01:00..as they battle to be crowned
0:01:00 > 0:01:04Professional MasterChef Champion 2013.
0:01:29 > 0:01:32My mother was a hands-on mum when it came to food.
0:01:32 > 0:01:33She wouldn't buy bread.
0:01:33 > 0:01:35All that used to be made in the house, you know?
0:01:35 > 0:01:37Every day, fresh bread,
0:01:37 > 0:01:41fresh rolls, cakes, pastry - EVERYTHING like that.
0:01:44 > 0:01:47From a very young age, I was always in there.
0:01:47 > 0:01:50If we were good, we were allowed to lick the spoon out of the bowl.
0:01:53 > 0:01:56I was told the correct route is to go to university,
0:01:56 > 0:01:58something to do with computing or things that are going to earn
0:01:58 > 0:02:01you lots of money and that kind of stuff.
0:02:01 > 0:02:02That wasn't for me.
0:02:02 > 0:02:05So my mother gave me an ultimatum.
0:02:05 > 0:02:08She said to me, "If you find a vocational
0:02:08 > 0:02:11"apprenticeship in a really high-end establishment,
0:02:11 > 0:02:14"you can leave school at 15 and you can do that."
0:02:14 > 0:02:16I was like, "OK, I'll take that challenge on."
0:02:17 > 0:02:19I'd always loved cooking.
0:02:19 > 0:02:23But being a chef to start with, really wasn't my thing.
0:02:23 > 0:02:25It WAS to annoy my mum.
0:02:25 > 0:02:29I still remember my first few months, constantly talking back.
0:02:29 > 0:02:30Just a total pain.
0:02:30 > 0:02:33If that happened in my kitchen, they'd be out the door straightaway.
0:02:34 > 0:02:37I was around 21 when I became head chef.
0:02:39 > 0:02:41The only thing I know now is how to cook.
0:02:41 > 0:02:44So, yeah, I'm going to literally die in my kitchen.
0:02:56 > 0:02:58'I met Victoria two years ago.
0:02:58 > 0:03:00'She was a student.
0:03:00 > 0:03:02'She goes, "What do you do?"
0:03:02 > 0:03:04'And I says, "I'm the head chef
0:03:04 > 0:03:06'"at a STUNNING golf resort."
0:03:06 > 0:03:09If he's the head chef, his name will be on the website. So I Googled him.
0:03:09 > 0:03:10And then all these things came up.
0:03:10 > 0:03:14Everything that he'd been saying was true. And I was like, "Wow!"
0:03:16 > 0:03:20'We both have the same passions. We love food, we love travelling.
0:03:20 > 0:03:22'And we're both very ambitious people, which makes'
0:03:22 > 0:03:24it very good cos it means
0:03:24 > 0:03:26we're going to have an extremely good future.
0:03:26 > 0:03:27SHE LAUGHS Thank you very much.
0:03:27 > 0:03:30'Victoria entered me to MasterChef, actually.
0:03:30 > 0:03:32'She was the one that'
0:03:32 > 0:03:34gave me the foot up the bum and says, "Go for it."
0:03:34 > 0:03:38Adam impresses me with everything that he does
0:03:38 > 0:03:39and he never ceases to amaze me.
0:03:42 > 0:03:44My first day. I remember it like it was yesterday.
0:03:44 > 0:03:48I walked into the room a nervous wreck. My hands were shaking.
0:03:48 > 0:03:51Adam impressed from the onset.
0:03:51 > 0:03:54And I still remember his first dish
0:03:54 > 0:03:56and I'll probably remember it for the rest of Adam's career.
0:03:57 > 0:04:01I mean, it's just an Aladdin's cave of pudding delights.
0:04:01 > 0:04:02You made my day.
0:04:02 > 0:04:05The comments were tremendous.
0:04:05 > 0:04:08That's one that's going to stick with me for ever.
0:04:08 > 0:04:10Cooking for Michel I felt starstruck.
0:04:10 > 0:04:14The first dish to do HIS dish, that was very nerve-racking.
0:04:14 > 0:04:16Cor!
0:04:17 > 0:04:20You're not far off the mackerel tart that I made.
0:04:20 > 0:04:23He loved it. He said it was almost faultless.
0:04:23 > 0:04:24That made me feel fantastic.
0:04:24 > 0:04:28Adam's skill set is unbelievable. He's got every tool in the box,
0:04:28 > 0:04:32that is for sure, and his repertoire is as deep as a well.
0:04:42 > 0:04:45This is just heart-warmingly amazing.
0:04:45 > 0:04:46This is beautiful.
0:04:46 > 0:04:49I don't know whether to eat it or take it home and hang it on my wall.
0:04:50 > 0:04:55Adam is a prodigious talent. He's worked in pastry and it shows.
0:04:55 > 0:04:59What a beautiful, delicious, intriguing plate that is.
0:05:00 > 0:05:03My uncle would be bowled over by this cake.
0:05:03 > 0:05:04And we know what he's like as a patissier.
0:05:06 > 0:05:07You make great cakes!
0:05:09 > 0:05:13But sometimes, when the pressure is on, he can get flustered.
0:05:13 > 0:05:17For my mint chocolate dish, my mint, for the moment, has gone.
0:05:17 > 0:05:20I have a plan, I have a schedule with my own dishes.
0:05:20 > 0:05:23- They're the ones I seem to get more flustered about.- Adam!- Yes, Chef?
0:05:23 > 0:05:24Are we ready?
0:05:24 > 0:05:26- No, Chef.- Is that a no?
0:05:26 > 0:05:29The biggest turning point would definitely have to be
0:05:29 > 0:05:30Massimo's restaurant.
0:05:30 > 0:05:35I want energy, OK? Don't be shy. Express yourself!
0:05:35 > 0:05:37I couldn't have hoped for a worse scenario -
0:05:37 > 0:05:39that emotional -
0:05:39 > 0:05:40a terrible thing to say.
0:05:40 > 0:05:42Mumbo-jumbo stuff doesn't work with me.
0:05:42 > 0:05:44This is my take on anger and frustration.
0:05:44 > 0:05:47You have tempered chocolate, so you have to break into me -
0:05:47 > 0:05:50representing that I always put a wall up from my emotion.
0:05:51 > 0:05:53I like that.
0:05:53 > 0:05:56I'm going away in a completely different frame of mind.
0:05:59 > 0:06:00You've been inspired.
0:06:00 > 0:06:02Absolutely brilliant.
0:06:04 > 0:06:08If he's achieving this type of cooking at 24...
0:06:10 > 0:06:12..wait till you see what Adam's cooking at 34!
0:06:14 > 0:06:18I think he's a real star in the making. He is a natural talent.
0:06:29 > 0:06:31Scott, he was a lovely wee boy.
0:06:34 > 0:06:36I think he was always going to be a chef.
0:06:37 > 0:06:40You know, he started baking when he was in nursery school,
0:06:40 > 0:06:41when he was three.
0:06:45 > 0:06:48I think I just liked, as a kid, making noise.
0:06:49 > 0:06:52A couple of times, I used to pull out all the pots and pans
0:06:52 > 0:06:53and just started making a drum kit.
0:06:53 > 0:06:57So I think that's where I started getting fun,
0:06:57 > 0:06:59that you can actually go in a kitchen
0:06:59 > 0:07:01and make as much noise as you can and not get told off.
0:07:01 > 0:07:03Um, which I think is still true to these days.
0:07:06 > 0:07:07Scott's dyslexic.
0:07:08 > 0:07:11For anybody that's had a child with dyslexia you are fighting
0:07:11 > 0:07:14constantly to get them help.
0:07:14 > 0:07:17You know, I didn't like school. I felt I didn't have a lot of support.
0:07:18 > 0:07:21The last year we got a chance to do work experience.
0:07:21 > 0:07:23It was a hotel outside Cardiff.
0:07:23 > 0:07:26I loved the adrenaline, the excitement, um, you know,
0:07:26 > 0:07:30all the stuff that was going on and, you know, really busy, really happy.
0:07:32 > 0:07:34He was so excited because at the end of the week,
0:07:34 > 0:07:36they were letting him plate up on his own.
0:07:36 > 0:07:39He just had found what he wanted to do for the rest of his life.
0:07:43 > 0:07:45When I was 21, I decided to get a visa
0:07:45 > 0:07:47and spend the year in Australia.
0:07:50 > 0:07:53About two weeks into the holiday, I turned round and said to my mate,
0:07:53 > 0:07:56"I don't' actually like travelling."
0:07:56 > 0:07:59So I had a look at some of the top restaurants in Melbourne
0:07:59 > 0:08:01and I just walked in to one and, luckily enough, the head chef
0:08:01 > 0:08:04was at reception and offered me a trial the next day.
0:08:08 > 0:08:11I came back to St Andrews and got asked to move up to the head chef
0:08:11 > 0:08:12at the age of 25.
0:08:14 > 0:08:16The owner said, "We want three rosettes."
0:08:16 > 0:08:18Which I achieved in eight months.
0:08:18 > 0:08:20It was an amazing achievement.
0:08:24 > 0:08:26If you are happy in your job,
0:08:26 > 0:08:28then you've got a happy life.
0:08:32 > 0:08:36Extremely proud of Scott. He's not looked back.
0:08:36 > 0:08:38He said, "I want to go back to my school one day
0:08:38 > 0:08:40"and say, 'Look what I've done.'"
0:08:44 > 0:08:46You know, the first day of MasterChef The Professionals,
0:08:46 > 0:08:48I didn't have a clue what to expect.
0:08:48 > 0:08:51I didn't know what the other chefs were going to be like.
0:08:51 > 0:08:53A really nerve-racking experience.
0:08:53 > 0:08:56Scott, you've made my day. It's almost as good as mine.
0:08:56 > 0:08:58To walk in this room
0:08:58 > 0:09:02and catch your attention like that, it was just SO lovely.
0:09:03 > 0:09:05It was one of the biggest reasons I went on here.
0:09:05 > 0:09:07I always knew that I was a good cook.
0:09:07 > 0:09:10It just needed a bit more of a confidence boost.
0:09:10 > 0:09:13Parts of this plate tell me that you are a very experienced
0:09:13 > 0:09:15and very knowledgeable chef.
0:09:15 > 0:09:17And part of this plate scares me.
0:09:17 > 0:09:21It's just a big mound in the middle of the plate - not my cup of tea.
0:09:21 > 0:09:24Obviously I got slated for, you know, piling my food.
0:09:24 > 0:09:25Not practical for the diner.
0:09:27 > 0:09:28Dropped half a tonne of salad on it.
0:09:28 > 0:09:32Give us a hand with this, Monica. Oh... Oof!
0:09:33 > 0:09:36Did you have to put all four pieces on top of each other?
0:09:36 > 0:09:37I don't want to waste it.
0:09:37 > 0:09:40Throughout the competition, I've learnt a lot from the judges.
0:09:40 > 0:09:44Always criticism but it was always more with guidance.
0:09:44 > 0:09:46I've really enjoyed watching Scott
0:09:46 > 0:09:49take on board what we've had to say.
0:09:49 > 0:09:53He is such a grafter. He is such a hard worker.
0:09:53 > 0:09:56I do like the look of that plate. Very nice.
0:09:58 > 0:10:00I think he's nailed this dish, to be honest.
0:10:01 > 0:10:04- It really is good. - It's a full marks pudding.
0:10:07 > 0:10:10A wonderful palate. I am so impressed by this.
0:10:13 > 0:10:16The semifinals, when I did the rabbit,
0:10:16 > 0:10:18the flow for this dish coming from Monica and Michel.
0:10:19 > 0:10:22I don't know if you can tell but I'm really happy.
0:10:23 > 0:10:25This is what we wanted.
0:10:25 > 0:10:26A knockout plate.
0:10:26 > 0:10:28The last few years,
0:10:28 > 0:10:32there wasn't that personal relationship with the food.
0:10:32 > 0:10:33I'm really cooking what I believe.
0:10:33 > 0:10:38Me and my father used to do a lot of fishing on the beach.
0:10:38 > 0:10:39I like that.
0:10:41 > 0:10:43I'm doing MY garden salad.
0:10:43 > 0:10:46So everything you find in your garden at home.
0:10:46 > 0:10:48It's a stunning plate of food.
0:10:50 > 0:10:54When he first walked in here, he was very, very shy, his head down,
0:10:54 > 0:10:57we could hardly hear him speak.
0:10:57 > 0:11:00- Come on, Scotty.- Oui, Chef.
0:11:00 > 0:11:04Scott has grown in confidence throughout this competition.
0:11:05 > 0:11:07The beetroot consomme is exceptional.
0:11:07 > 0:11:10I think you did a really good dish there tonight. Thank you very much.
0:11:13 > 0:11:17Scott has been solid throughout this competition.
0:11:17 > 0:11:20He could cook his way to this crown quite easily.
0:11:20 > 0:11:22Bravo, Scott. Bravo.
0:11:25 > 0:11:28This competition really drives my passion and my love for my job
0:11:28 > 0:11:30and love for food.
0:11:30 > 0:11:33Actually to win the competition would be, yeah,
0:11:33 > 0:11:36just absolutely, you know, absolutely fantastic.
0:11:46 > 0:11:50Growing up, we moved quite a lot.
0:11:50 > 0:11:53Cos my dad was a general manager at a hotel,
0:11:53 > 0:11:56we only really started settling down when we started going to school.
0:11:59 > 0:12:01I've got a younger brother called Peter.
0:12:01 > 0:12:04You know, we were not really the stay-at-home kids reading books,
0:12:04 > 0:12:07we were more the kids gallivanting and causing trouble.
0:12:09 > 0:12:13Growing up in hotels, we just used the facilities.
0:12:15 > 0:12:17I was able to go into the kitchens.
0:12:21 > 0:12:23You know, we had a great life.
0:12:25 > 0:12:27I met my wife at school.
0:12:27 > 0:12:30He was doing his food technology class.
0:12:30 > 0:12:33He was trying to look really macho in his apron.
0:12:33 > 0:12:34I don't know what he was cooking,
0:12:34 > 0:12:38but he was probably cooking fairy cakes or something.
0:12:41 > 0:12:43Steve always knew he was going to be a chef,
0:12:43 > 0:12:45probably from the day he was born.
0:12:45 > 0:12:49Both my parents worked in the hospitality and catering industry.
0:12:49 > 0:12:51They knew how much of a difficult job it was,
0:12:51 > 0:12:54and how it wasn't that financially rewarding,
0:12:54 > 0:12:57and you really had to be quite dedicated to go into it.
0:12:57 > 0:12:59Steve was determined to do it
0:12:59 > 0:13:02and no-one stops Steve from doing what he wants.
0:13:04 > 0:13:07We have been married just over a year now.
0:13:07 > 0:13:10We have Scarlett who is two and a half.
0:13:10 > 0:13:12She is full of energy.
0:13:14 > 0:13:17We have also got our ten-week-old son called Kyan.
0:13:17 > 0:13:19He is just so laid back.
0:13:21 > 0:13:23I feel like I have got a complete family now.
0:13:26 > 0:13:29- What shall we have?- Egg. - Scrambled egg?- Yes.
0:13:29 > 0:13:31- And some toast?- Yes.
0:13:33 > 0:13:36I do enjoy eating and I do eat a lot.
0:13:36 > 0:13:37Are you going to pour it?
0:13:37 > 0:13:40That's where my passion started for cooking.
0:13:42 > 0:13:45Steve is a massive eater. He eats me out of house and home.
0:13:48 > 0:13:53He constantly eats. I do not know how he is not the size of a house.
0:13:53 > 0:13:56That's enough now. I think Daddy's full.
0:13:57 > 0:13:59Going round and round.
0:14:00 > 0:14:03It's really hard having a husband who is a chef who works
0:14:03 > 0:14:06quite long hours.
0:14:06 > 0:14:07It's melting.
0:14:07 > 0:14:10We understand why Steve does it, because he enjoys doing it
0:14:10 > 0:14:12and it is to provide for the family.
0:14:13 > 0:14:17But I see, day in, day out, how determined he is.
0:14:17 > 0:14:19I am so proud, so proud.
0:14:23 > 0:14:28The first time I met Monica, she was quite complimentary about my food.
0:14:28 > 0:14:33It's attractive, it stands out, this is a very talented plate.
0:14:33 > 0:14:37You have to catch our attention for the right reason and he did that.
0:14:37 > 0:14:41The first time I knew I was going to cook for Michel, it was
0:14:41 > 0:14:43daunting but it was a good test,
0:14:43 > 0:14:46it was nice to hear some positive feedback.
0:14:46 > 0:14:49Good palate and good attention to detail there.
0:14:49 > 0:14:51Good judgment.
0:14:51 > 0:14:53Steven, at the beginning, did shock me a bit
0:14:53 > 0:14:56with his marriages of different flavours.
0:14:57 > 0:15:00Pomme fondant did not need the vanilla.
0:15:00 > 0:15:03Vanilla in Provence? No.
0:15:04 > 0:15:07Looking back, the reason I made some odd decisions
0:15:07 > 0:15:10about being outlandish was to try and stand out.
0:15:10 > 0:15:12A little bit too fruity for me.
0:15:12 > 0:15:14The apple is one step too far.
0:15:14 > 0:15:17The great thing about Steven is that he has taken on board
0:15:17 > 0:15:18our comments and he's listened.
0:15:20 > 0:15:24A turning point in the competition was the show-stopper.
0:15:24 > 0:15:27Having two hours to do one dish let me go all out.
0:15:27 > 0:15:30It is yummy, it is sticky, it is a pudding lover's delight.
0:15:30 > 0:15:35This is one of the nicest plates. He has done well today.
0:15:35 > 0:15:39I think using humble ingredients is definitely where I stand out.
0:15:39 > 0:15:41It really showcases my style.
0:15:42 > 0:15:45That broccoli ketchup, absolutely bang on.
0:15:45 > 0:15:49Great complex flavours in there. Really, really good.
0:15:49 > 0:15:51It's a really good dessert.
0:15:51 > 0:15:54The cheesecake is absolutely divine.
0:15:56 > 0:15:58Steven is a clever chef.
0:15:58 > 0:16:02I mean, that invention test with all the trimmings and scraps,
0:16:02 > 0:16:05he definitely was in his element there.
0:16:05 > 0:16:07I look at it, I want to eat it.
0:16:07 > 0:16:11I'll push Michelle to the side and have it to myself.
0:16:11 > 0:16:13Italy was out of this world.
0:16:15 > 0:16:17It really blew my mind.
0:16:17 > 0:16:20This is, like, exactly what I want.
0:16:20 > 0:16:23I'm just up there on cloud nine.
0:16:25 > 0:16:28It ties together beautifully, it's a work of art.
0:16:28 > 0:16:29Fantastic.
0:16:29 > 0:16:31That is delicious.
0:16:31 > 0:16:35Even when he is flustered, Steven stays focused.
0:16:35 > 0:16:38- That was great, Steven. Turbot, brilliant.- Chef.
0:16:38 > 0:16:39He is a great chef.
0:16:44 > 0:16:46The witch's hat was a show-stopper.
0:16:46 > 0:16:48APPLAUSE
0:16:48 > 0:16:51Steven is a gifted chef, most definitely.
0:16:51 > 0:16:53And he is ready...
0:16:53 > 0:16:55Ready to take this final on.
0:16:57 > 0:17:02It's definitely made me realise that my dreams are achievable.
0:17:02 > 0:17:04I've been on a fantastic journey
0:17:04 > 0:17:08and it would be so great to top it off as a MasterChef champion.
0:17:44 > 0:17:49This is your chance, your chance to grab that title.
0:17:52 > 0:17:57By the end of today, one of you will be MasterChef professional champion.
0:17:58 > 0:18:01Life is never ever going to be quite the same again.
0:18:03 > 0:18:05Three hours.
0:18:05 > 0:18:09Three exquisite dishes.
0:18:11 > 0:18:12Do yourself proud.
0:18:17 > 0:18:19Off you go.
0:18:35 > 0:18:38We know the chefs here are exceptionally good,
0:18:38 > 0:18:41but we want to see that today, now.
0:18:46 > 0:18:50Obviously, the competition has been really good.
0:18:50 > 0:18:53I've taken a lot on board.
0:18:53 > 0:18:56I'm going to really enjoy my dishes today.
0:19:04 > 0:19:07Exciting day, frightening day, what is it for you?
0:19:07 > 0:19:08A mix of all emotions to be honest.
0:19:08 > 0:19:11Really nerve-racking but excited and amazing to be here
0:19:11 > 0:19:14and I hopefully I do my food justice today.
0:19:14 > 0:19:17I got to say, you are a lot more confident in yourself
0:19:17 > 0:19:20- since the first time I saw you. - Yeah, definitely.
0:19:20 > 0:19:22This is what I wanted from the competition.
0:19:22 > 0:19:23Obviously to learn as much as I could
0:19:23 > 0:19:25and have a bit more confidence in my self.
0:19:25 > 0:19:27It's met all my expectations and more.
0:19:27 > 0:19:29I think it's done absolute wonders for me.
0:19:29 > 0:19:32- You were like a timid child when you first came in here.- I know.
0:19:32 > 0:19:34- You're like a bullish chef now. - That's it.
0:19:34 > 0:19:37- What are you going to do today? - Hopefully put three smiles...
0:19:37 > 0:19:39Three smiles on three judges and I'll be very happy
0:19:39 > 0:19:41and that's what I need to do today.
0:19:45 > 0:19:48Scott is cooking a light starter of scallops marinated...
0:19:51 > 0:19:52..salmon cured...
0:19:59 > 0:20:01..some crispy oysters...
0:20:03 > 0:20:04..with some pickled cucumber.
0:20:05 > 0:20:10It sounds so simple yet so refreshing and light and zingy.
0:20:10 > 0:20:11- It sounds wonderful.- Mm!
0:20:16 > 0:20:18For his main course he's got influences from his journeys
0:20:18 > 0:20:19in Australia.
0:20:24 > 0:20:27The consomme he's making today is with Peking duck.
0:20:29 > 0:20:31So it's got that wonderful aromatic flavour of the duck,
0:20:31 > 0:20:33that Chinese great speciality.
0:20:36 > 0:20:39But he's added to that some lemongrass, touch of chilli,
0:20:39 > 0:20:42little bit of spice in there, as well.
0:20:42 > 0:20:44We know Scott can do a good consomme.
0:20:44 > 0:20:47That consomme at the chef's table was absolutely bang on.
0:20:50 > 0:20:54He's picking the legs off to make a ravioli. It's ingenious.
0:20:56 > 0:21:00He's using things like bok choi and thinly sliced radishes.
0:21:00 > 0:21:03So there's a lot of Asian influence.
0:21:03 > 0:21:06But you can't get much more French classic than Pommes Anna.
0:21:08 > 0:21:11Thinly sliced potatoes swathed in butter.
0:21:17 > 0:21:20Sometimes fusion food, if done badly, can be confusion.
0:21:22 > 0:21:25I just hope that Scott knows what he's doing with this.
0:21:27 > 0:21:30I try not to smile when I talk about Scott's dessert
0:21:30 > 0:21:32because it sounds like a dessert I would order.
0:21:35 > 0:21:37Some wonderful coconut mousse...
0:21:42 > 0:21:43..coconut marshmallows...
0:21:46 > 0:21:47..pineapple roast...
0:21:50 > 0:21:51..and cooked in syrup.
0:21:55 > 0:21:58He's got some chillies in there which goes very well with pineapple.
0:22:02 > 0:22:05Coconut and pineapple are the perfect combination.
0:22:05 > 0:22:07Absolutely made for each other.
0:22:09 > 0:22:13I do love a bit of tropical in my desserts. I really do.
0:22:13 > 0:22:14I love the sound of that.
0:22:16 > 0:22:18I've been a chef 11 years now.
0:22:18 > 0:22:22I've given these dishes development of 11 years of understanding.
0:22:22 > 0:22:24Years of perfection.
0:22:26 > 0:22:28But obviously you want to go out with a bang.
0:22:28 > 0:22:30And you want to give it your all
0:22:30 > 0:22:32so hopefully that's what I'm going to do.
0:22:33 > 0:22:36Chefs, one hour gone.
0:22:45 > 0:22:48Racing away, isn't it? Racing.
0:23:00 > 0:23:03'I do feel proud looking back at the journey that I've come on.
0:23:03 > 0:23:05'But I also'
0:23:05 > 0:23:07know where to draw the line in the sand.
0:23:07 > 0:23:09'It's a new day, it's a new challenge.
0:23:09 > 0:23:11'I'm not going to start resting on my laurels.'
0:23:11 > 0:23:13I've still got things to prove.
0:23:25 > 0:23:28- How are you feeling? - I'm trying to stay as calm as I can.
0:23:28 > 0:23:31Just trying to relax. I want to cook happy today.
0:23:31 > 0:23:34I want to finish this competition on a high.
0:23:34 > 0:23:37- What's it been like? - You kind of get a buzz from it.
0:23:37 > 0:23:40I don't know how I'm going to keep that buzz going after the show
0:23:40 > 0:23:43and that's my biggest worry because you get an adrenaline rush
0:23:43 > 0:23:44and it's addictive.
0:23:45 > 0:23:48You're that close. You're that close to the title.
0:23:56 > 0:24:00I actually quite like the idea of pigeon, slightly gamey...
0:24:02 > 0:24:03..with sweet beetroot...
0:24:07 > 0:24:08..very salty, sharp feta cheese...
0:24:13 > 0:24:15..and a bit of apple to refresh it all.
0:24:24 > 0:24:27Feta, beetroot is a great combination.
0:24:27 > 0:24:30But he needs to get the elements of the feta right or it's going
0:24:30 > 0:24:31to be too strong.
0:24:35 > 0:24:38I've never, ever eaten pigeon and cheese.
0:24:38 > 0:24:40- It does work.- It's got to work.
0:24:48 > 0:24:52Steven's main course, the piece of Stone Bass
0:24:52 > 0:24:54and crab mixed with orzo pasta.
0:25:07 > 0:25:10He's putting a little bit of Parmesan cheese with that.
0:25:10 > 0:25:13Got to be very wary not to overdo it with the Parmesan because it
0:25:13 > 0:25:16will kill the flavour of the crab.
0:25:16 > 0:25:19- Cheese, again.- Yeah.- Now fish and cheese?- Fish and cheese, yeah.
0:25:20 > 0:25:24- You like cheese, right? - Yeah, I do.- Yeah, good.
0:25:28 > 0:25:31He's serving kohlrabi three different ways with his main course.
0:25:31 > 0:25:32Which is typical of Steven.
0:25:32 > 0:25:36He takes one vegetable and cooks it in three or four different ways.
0:25:37 > 0:25:41He'll do some different textures. He's going to blacken parts of it.
0:25:48 > 0:25:50Puree, as well.
0:25:51 > 0:25:54He's not disappointed us yet and he's not going to disappoint us
0:25:54 > 0:25:55today, I'm sure.
0:26:02 > 0:26:05The dessert is quite a rich meal.
0:26:05 > 0:26:08So it's quite a light honey cake.
0:26:12 > 0:26:15Honey cake, peaches, pistachios, yoghurt.
0:26:15 > 0:26:18It's just music to my ears.
0:26:18 > 0:26:20I'm not playing any favouritism today
0:26:20 > 0:26:23but when I hear the word cake, I kind of smile a little bit.
0:26:29 > 0:26:31A cake can be a little bit cakey dry.
0:26:31 > 0:26:33I just hope there's a lot of peach there.
0:26:39 > 0:26:42It needs that lovely moisture, especially of a lovely, big,
0:26:42 > 0:26:44juicy peach. I can't wait.
0:26:49 > 0:26:51It sounds superb.
0:26:53 > 0:26:55'The most important thing is to give them
0:26:55 > 0:26:57'the best food I possibly can do today.'
0:26:57 > 0:26:59And make their decision-making difficult.
0:27:06 > 0:27:08Last 60 minutes. This is your last hour.
0:27:13 > 0:27:16My head is very calm, very organised.
0:27:20 > 0:27:23But if one thing starts to change, or one thing I'm not
0:27:23 > 0:27:27in control of starts to drift off, that totally messes everything up.
0:27:31 > 0:27:34As long as I keep focused, pay attention and just go for it,
0:27:34 > 0:27:35I'll be happy.
0:27:41 > 0:27:44You are very, very close to a title. Are you feeling the pressure?
0:27:44 > 0:27:48I'm feeling the pressure inside but I'm keeping that down.
0:27:48 > 0:27:50I'm staying very focused.
0:27:50 > 0:27:52So what do you think you need to deliver today?
0:27:52 > 0:27:56I need to just deliver faultless food.
0:27:56 > 0:27:59Simple, not overcomplicated.
0:27:59 > 0:28:03Different and...good food.
0:28:03 > 0:28:06I want this three courses to be why I get remembered.
0:28:06 > 0:28:09But what's it been like, seriously, the competition?
0:28:09 > 0:28:12It's been one of the best experiences I've ever had.
0:28:12 > 0:28:16It's been emotional, it's been stressful. It's been fantastic.
0:28:16 > 0:28:19It's been sad. It's been everything all rolled up in one.
0:28:19 > 0:28:21It's been incredible. An eye-opener.
0:28:32 > 0:28:35He's making a starter which he says is a ham hock terrine.
0:28:45 > 0:28:48We've seen he's got two different types of hock in there
0:28:48 > 0:28:49and he's pressure cooking it.
0:28:51 > 0:28:54He's going to shred that meat and press it to make his terrine.
0:28:56 > 0:28:59The only issue is, if that ham hock isn't quite cooked enough,
0:28:59 > 0:29:01it's going to be very chewy.
0:29:04 > 0:29:07He's serving with his terrine some pickles which is the perfect match.
0:29:12 > 0:29:15Just hope there's a little bit more to this dish than just
0:29:15 > 0:29:16the terrine and a few pickles.
0:29:19 > 0:29:22We know this chef is anything but straightforward.
0:29:29 > 0:29:31His main course is chicken and lobster.
0:29:34 > 0:29:38There's a lot more to this lobster and chicken dish than meets the eye.
0:29:42 > 0:29:45He's going to take two lobsters and shape it into one big medallion.
0:29:49 > 0:29:51I just hope he doesn't overcook that
0:29:51 > 0:29:53because it's a very expensive ingredient.
0:29:55 > 0:29:59Serving it with chicken, which is a wonderful mix and works very well.
0:30:05 > 0:30:08And to that he's making a very rich chicken and red wine sauce.
0:30:23 > 0:30:25Adam's dessert he describes as a toffee apple.
0:30:31 > 0:30:36It is a very technical dessert. But it is just toffee and apples.
0:30:36 > 0:30:37Kids love toffee apples
0:30:37 > 0:30:40so Gregg will be very happy with this one, I'm sure of it.
0:30:44 > 0:30:46That takes me back to my childhood.
0:30:46 > 0:30:50But I don't think I'm going to get an apple on a stick.
0:30:52 > 0:30:54He's all about trickery.
0:30:56 > 0:31:00The toffee apple normally dipped in caramel
0:31:00 > 0:31:03but Adam is going to use the muscovado sugar to make his.
0:31:05 > 0:31:08Muscovado, brown cane sugar.
0:31:08 > 0:31:11Its at its purest form, it's got a caramelised taste.
0:31:11 > 0:31:12I'd have a teaspoon of it.
0:31:15 > 0:31:18I'm really happy he's going to make a cake today.
0:31:22 > 0:31:25He really has treated us royally with his cakes.
0:31:25 > 0:31:28I hope today is another one of those occasions.
0:31:35 > 0:31:38If this menu is executed to the T, exactly how
0:31:38 > 0:31:43I want it, it's going to really, really mess with the judges' heads,
0:31:43 > 0:31:44definitely.
0:31:50 > 0:31:52Whoa! Last 30 minutes.
0:31:57 > 0:32:00Scott, how we doing? All going to plan?
0:32:00 > 0:32:03- Yeah.- Good. No issues?
0:32:03 > 0:32:06No issues, no, Chef.
0:32:14 > 0:32:19- You OK, mate? Are you 100% in control?- I'd say I'm 90% in control.
0:32:19 > 0:32:21I'm waiting for something to catch me out.
0:32:26 > 0:32:27How are you doing?
0:32:27 > 0:32:29I'm doing good, it's just the last few components.
0:32:29 > 0:32:32The last thing you need is me asking you questions.
0:32:32 > 0:32:34- I always love chatting to you, though.- You love chatting to me.
0:32:34 > 0:32:36- Not now.- That's all right, then.
0:32:39 > 0:32:4015 minutes left.
0:32:52 > 0:32:56You can taste the nervous energy in this kitchen.
0:32:56 > 0:32:58There is a real palpable tension.
0:33:05 > 0:33:08I think I'm about to get blown away.
0:33:08 > 0:33:10There is some crackingly good food going on here.
0:33:17 > 0:33:19You've got just five minutes.
0:33:20 > 0:33:22Last five minutes.
0:33:36 > 0:33:38Chefs, that's it, time is up.
0:33:45 > 0:33:46Scott, up you come.
0:34:06 > 0:34:09Scott's starter is cured salmon
0:34:09 > 0:34:12topped with keta salmon caviar.
0:34:12 > 0:34:15Seared scallop, scallop ceviche,
0:34:15 > 0:34:19a crispy oyster on pickled cucumber spaghetti,
0:34:19 > 0:34:21seaweed and a miso paint,
0:34:21 > 0:34:25accompanied by a shot of cucumber and oyster juice.
0:34:26 > 0:34:30I love this dish. What this is giving me is four little presents.
0:34:30 > 0:34:33Lovely!
0:34:33 > 0:34:35- MONICA:- This I am curious about.
0:34:35 > 0:34:39You've given me some green liquid to drink - always gets me worried.
0:34:39 > 0:34:40I'm up for trying new things.
0:34:56 > 0:35:02For me, because they made me drink this first, um...
0:35:02 > 0:35:03It's not good on its own.
0:35:03 > 0:35:05It's quite strong, quite salty,
0:35:05 > 0:35:06but...
0:35:06 > 0:35:08I went back and had some after I ate,
0:35:08 > 0:35:11and it is very, very refreshing.
0:35:11 > 0:35:14Everything on this plate is perfectly cooked to a T.
0:35:16 > 0:35:20The cucumber and oyster shot, actually, I think, tastes quite nice.
0:35:20 > 0:35:24Ice cold, cucumber flavour, with a hint of the sea. I think it works.
0:35:24 > 0:35:27Your plate of four little goodies there are good,
0:35:27 > 0:35:31it's all well cooked, it's all well seasoned and well presented.
0:35:33 > 0:35:35Lovely scallop and ceviche giving it a little bit of a
0:35:35 > 0:35:38vinegar flavour as well. I love the softness of the salmon.
0:35:38 > 0:35:40You've got saltiness from those eggs on top there as well.
0:35:40 > 0:35:42Really love the oyster.
0:35:42 > 0:35:46I find that very light, very refreshing,
0:35:46 > 0:35:48and beautifully cooked and lovely flavours.
0:35:48 > 0:35:51You've got a happy customer at the start of his dinner.
0:35:55 > 0:35:59Scott's main is roast duck breast on bok choi,
0:35:59 > 0:36:02duck leg and shitake mushroom ravioli,
0:36:02 > 0:36:08a stack of pickled radish, carrot and mooli with Pommes Anna,
0:36:08 > 0:36:11crispy shallot rings and shredded duck garnish,
0:36:11 > 0:36:13and a Peking duck consomme.
0:36:13 > 0:36:15Mmm...
0:36:16 > 0:36:20Look at the shine - it's lovely. Mmm!
0:36:20 > 0:36:23Beautiful, crystal clear consomme. I like what I'm seeing.
0:36:34 > 0:36:37The flavour of the consomme is fantastic.
0:36:37 > 0:36:39It is duck and it has got sweet bits,
0:36:39 > 0:36:41and it has got little spicy notes to it as well.
0:36:41 > 0:36:44Your duck breast itself is cooked really, really well.
0:36:44 > 0:36:47I very much enjoyed the ravioli. Very good.
0:36:49 > 0:36:53The consomme for me is the star of this dish.
0:36:53 > 0:36:56I would want just a big bowl of it. Absolutely delicious.
0:36:56 > 0:36:59It's got such an intense duck flavour without being too
0:36:59 > 0:37:01rich or overpowering.
0:37:01 > 0:37:05It's got sweet notes, it's got slightly sour notes,
0:37:05 > 0:37:09it's got floral notes from spicing, it really is an achievement.
0:37:11 > 0:37:14I don't think it's necessary to have the Pommes Anna on this dish,
0:37:14 > 0:37:16but it's a damn good Pommes Anna though.
0:37:16 > 0:37:20Everything on this plate has been done really well, Scott.
0:37:20 > 0:37:23That consomme, for me, is what holds this whole dish together.
0:37:27 > 0:37:31For his dessert, Scott has made a coconut mousse topped with
0:37:31 > 0:37:36pistachio praline on slices of poached pineapple and chilli.
0:37:36 > 0:37:42With roasted pineapple, cardamom biscuits and marshmallow cubes.
0:37:52 > 0:37:55I really like this, Scott. I really, really like it.
0:37:55 > 0:38:00For me, coconut and pineapple is a marriage made in heaven,
0:38:00 > 0:38:02and you have managed to make a coconut mousse
0:38:02 > 0:38:04which is as light as a feather, it's airy,
0:38:04 > 0:38:08yet it still has that wonderful creaminess and flavour of coconut.
0:38:08 > 0:38:11Those little marshmallows, as well, are bouncy but melt in the mouth.
0:38:11 > 0:38:13It's a lovely dessert.
0:38:14 > 0:38:18That's great. That's a solid pina colada.
0:38:18 > 0:38:21It's coconut and it's booze and those little chunks of pineapple
0:38:21 > 0:38:24you've got, they taste like they've been seeped in rum,
0:38:24 > 0:38:26and then you get that pineapple juice.
0:38:26 > 0:38:28Mate, I was excited about it when you told me about it,
0:38:28 > 0:38:32I'm excited about it when I eat it, cos that's an indulgence.
0:38:32 > 0:38:36The flavours and the textures are built for stuffing yourself with.
0:38:37 > 0:38:40- MONICA:- I'm annoyed that you've made a dessert that
0:38:40 > 0:38:41I have to share with Gregg.
0:38:41 > 0:38:44He's eaten most of the pineapple and I didn't get any of the
0:38:44 > 0:38:47roasted ones, which looked really good when he was chewing on it.
0:38:47 > 0:38:49- GREGG:- I'm sorry, I didn't know.
0:38:49 > 0:38:50I just saw it sitting there
0:38:50 > 0:38:52and I thought, "It looks like it needs a home."
0:38:53 > 0:38:56- MONICA:- The biscuit is very well made, it's crunchy,
0:38:56 > 0:38:58it's got hints of cardamom through it.
0:38:58 > 0:39:01You've got it right on the head there with the flavours
0:39:01 > 0:39:04and the taste that you wanted to achieve on this dessert.
0:39:06 > 0:39:09There's one thing that I love more than anything out of my job,
0:39:09 > 0:39:12and it's to see chefs evolve.
0:39:14 > 0:39:16Brilliant! Absolutely stunning.
0:39:16 > 0:39:18Really.
0:39:19 > 0:39:21Scott, thank you so much.
0:39:27 > 0:39:30Pretty surreal that that was the last challenge.
0:39:30 > 0:39:34You know, what I did there, I think, you know, it all worked really well.
0:39:39 > 0:39:40Yeah, really happy with that.
0:39:43 > 0:39:45Steven, your turn.
0:39:58 > 0:39:59For his starter,
0:39:59 > 0:40:03Steven has made pigeon breast with roasted baby beetroot,
0:40:03 > 0:40:07caramelised feta dice, apple compote,
0:40:07 > 0:40:10watercress and a beetroot vinaigrette.
0:40:11 > 0:40:17That is exquisite. I love the deep colours. I love the sheen on it.
0:40:17 > 0:40:18I think that's beautiful.
0:40:18 > 0:40:23It's precision, it's delicate. It shows your journey throughout the competition.
0:40:32 > 0:40:35For me, Steven, it is the ideal starter.
0:40:35 > 0:40:38It is light, it is refreshing,
0:40:38 > 0:40:41yet it has a depth of flavour that excites the palate.
0:40:41 > 0:40:43The pigeon's cooked perfectly.
0:40:43 > 0:40:47I would never have thought that feta cheese would work with pigeon.
0:40:47 > 0:40:51You've managed to make it work because you've judged it perfectly.
0:40:51 > 0:40:54Too much feta and you get JUST feta.
0:40:54 > 0:40:59Just the right amount on your fork and it's a stunning combination.
0:40:59 > 0:41:03Tangy, salty, then gamey, then earthy beetroot
0:41:03 > 0:41:06and sweet apple. Very, very nice indeed.
0:41:06 > 0:41:11Steven, the beetroot is just the right amount of crunchiness.
0:41:11 > 0:41:14The apple brings a sharpness to it.
0:41:14 > 0:41:16Be proud of what you've done here today.
0:41:16 > 0:41:18I am really happy with what you've done.
0:41:18 > 0:41:20It's a great plate, Steven.
0:41:23 > 0:41:28Steven's main course is pan-fried stone bass
0:41:28 > 0:41:31on a bed of crab, tomato and Parmesan orzo,
0:41:31 > 0:41:35with pureed, poached and blackened kohlrabi,
0:41:35 > 0:41:37and a lime foam.
0:41:38 > 0:41:41Look at that. That is exquisitely crafted.
0:41:41 > 0:41:45Precision. That's what we've seen with you in the past
0:41:45 > 0:41:47and you've delivered it again.
0:41:47 > 0:41:51For me, I love the way that you've used the trimming, the cut-out,
0:41:51 > 0:41:53to actually serve on the plate,
0:41:53 > 0:41:55and you've blackened it to add a different taste.
0:41:55 > 0:41:56It's been dressed with care.
0:42:08 > 0:42:11The flavours on your fish are superb.
0:42:11 > 0:42:15The fish is cooked to perfection, lovely crispy skin, well seasoned.
0:42:15 > 0:42:19The kohlrabi, I think, is a revelation. Beautifully cooked.
0:42:19 > 0:42:22Different tastes, different textures of kohlrabi.
0:42:22 > 0:42:24Superb. Really superb.
0:42:25 > 0:42:29Everything comes together really well here.
0:42:29 > 0:42:31Your orzo, it's a very intense flavour
0:42:31 > 0:42:34from the sauce that you've made with the langoustines,
0:42:34 > 0:42:36and it's binding everything together.
0:42:36 > 0:42:39It's great and flavoursome.
0:42:39 > 0:42:41It's a wonderful dish.
0:42:41 > 0:42:45I tell you, mate, that is really, really good.
0:42:45 > 0:42:48I mean, top-end restaurant, gone out for lunch,
0:42:48 > 0:42:51I've had a fantastic starter, I've now had a memorable main.
0:42:51 > 0:42:52Cor!
0:42:53 > 0:42:57- Feeling good?- Two down, one to go.
0:42:59 > 0:43:03For his dessert, Steven has made a honey cake
0:43:03 > 0:43:05topped with honeycomb,
0:43:05 > 0:43:07with poached peaches, peach compote,
0:43:07 > 0:43:09roast peach puree,
0:43:09 > 0:43:11yoghurt espuma,
0:43:11 > 0:43:13a pistachio crumb,
0:43:13 > 0:43:15and thyme syrup.
0:43:17 > 0:43:20GREGG GROANS
0:43:29 > 0:43:32I think your cake is wonderful, it's very moist,
0:43:32 > 0:43:36and the honeycomb that you've got on top finishes your cake.
0:43:36 > 0:43:40Your garnish that goes with it - the peaches are very refreshing,
0:43:40 > 0:43:42I like that you've roasted the peaches off,
0:43:42 > 0:43:45plus the actual poached peach in there.
0:43:45 > 0:43:47I find it all very sweet,
0:43:47 > 0:43:50but luckily, the bit of yoghurt that you have on there
0:43:50 > 0:43:52does help to offset the sweetness.
0:43:54 > 0:43:55Really good cake.
0:43:55 > 0:43:58Light, moist, get that lovely honey flavour
0:43:58 > 0:44:01without being oversweet or sticky.
0:44:01 > 0:44:04Pistachios and peaches also a very good marriage,
0:44:04 > 0:44:06so great flavour combinations.
0:44:06 > 0:44:09- Cor.- Those peaches are as soft as you like.
0:44:09 > 0:44:12I love the pistachio flavour on there, as well,
0:44:12 > 0:44:15and that little bit of thyme you've put in
0:44:15 > 0:44:16really highlights the senses.
0:44:16 > 0:44:19It makes you come alive and take notice.
0:44:19 > 0:44:21That's an absolute triumph.
0:44:21 > 0:44:25Steven, as a menu, I think this is very well balanced,
0:44:25 > 0:44:27full of flavour, brilliant.
0:44:27 > 0:44:30I can see a true chef here. Absolutely.
0:44:30 > 0:44:34And it's you shining through on every dish. Well done.
0:44:34 > 0:44:37- Thank you all. - Cheers, Chef. Thank you.
0:44:38 > 0:44:42It's so nerve-racking sitting at the table with the three judges.
0:44:42 > 0:44:46The cooking part was the easy bit.
0:44:51 > 0:44:53I'm pleased with what I've done
0:44:53 > 0:44:55and I couldn't have done any more.
0:45:00 > 0:45:02Adam, your turn, please.
0:45:15 > 0:45:19Adam's starter is a terrine of pressed pork made with ham hock
0:45:19 > 0:45:23and pork cheek, and topped with chopped herbs.
0:45:23 > 0:45:27Served with pickled micro carrots, radishes and shallots,
0:45:27 > 0:45:29and brioche toast.
0:45:29 > 0:45:32Very clever, very modern. I love it.
0:45:32 > 0:45:36It's a stunning way to present food, so precise,
0:45:36 > 0:45:38it's so meticulously placed.
0:45:38 > 0:45:39It's a beautiful plate.
0:45:50 > 0:45:53The terrine is very well made.
0:45:53 > 0:45:56I was worried in case you didn't get the hock cooked in time
0:45:56 > 0:45:58because then it can be quite tough and chewy.
0:45:58 > 0:45:59It has cooked enough.
0:45:59 > 0:46:02It's well seasoned, and I do like the freshness that the herbs
0:46:02 > 0:46:05bring to the top. It is wonderful.
0:46:06 > 0:46:08It's a nice soft terrine.
0:46:08 > 0:46:12With the sweet, sharp vegetables it really comes alive.
0:46:12 > 0:46:14I mean, it's a beautiful flavour.
0:46:14 > 0:46:17Salty, moist, and then sharp and sweetness.
0:46:17 > 0:46:20For me, I would like some more of those
0:46:20 > 0:46:22little darling pickled vegetables.
0:46:24 > 0:46:27You've taken a ham hock terrine, which is a very rustic dish,
0:46:27 > 0:46:30and elevated it, made it into something which is quite
0:46:30 > 0:46:33sophisticated that you could serve in a fine-dining establishment.
0:46:34 > 0:46:36But, for me, it's a bit dry.
0:46:36 > 0:46:39It's lacking moisture, it's lacking its cooking liquid -
0:46:39 > 0:46:43the natural jelly that has all that wonderful flavour.
0:46:46 > 0:46:49Adam's main course is sous-vide lobster tails,
0:46:49 > 0:46:52with a pressed chicken thigh terrine,
0:46:52 > 0:46:54and served with confit carrots,
0:46:54 > 0:46:59crispy chicken skin, sliced truffle, and a chicken sauce.
0:47:00 > 0:47:02Wow.
0:47:02 > 0:47:07Wow. Absolutely stunning. Look at that. That's wow.
0:47:07 > 0:47:10If a waiter brings this to my table, I'm just grinning.
0:47:10 > 0:47:13And I'll say it out loud - wow.
0:47:14 > 0:47:16- Mmm.- Wow.
0:47:26 > 0:47:30Classic match of lobster and chicken, works very well.
0:47:30 > 0:47:33I love how you've stuck the two lobsters together to form
0:47:33 > 0:47:35a cylinder shape of it.
0:47:35 > 0:47:37And I love the crispiness of the skin you have here.
0:47:38 > 0:47:42That is gorgeous. Absolutely gorgeous.
0:47:42 > 0:47:46That sweet lobster with that sauce that's almost bitter,
0:47:46 > 0:47:49and then really soft chicken and truffle?
0:47:49 > 0:47:52Mate, that is a very grown-up,
0:47:52 > 0:47:57sophisticated yet hugely enjoyable taste sensation.
0:47:57 > 0:48:00The terrine that you've made out of the chicken thighs -
0:48:00 > 0:48:02a lot of technique, a lot of skill,
0:48:02 > 0:48:05pan-frying it, again to caramelise and add more flavour.
0:48:05 > 0:48:07It's very clever cooking.
0:48:07 > 0:48:10The lobster, cooked to perfection. Absolutely bang on.
0:48:10 > 0:48:13Little bit too garlicky for me. It's quite strong.
0:48:13 > 0:48:17The sauce, for me, is not reduced enough and very bitter.
0:48:18 > 0:48:20The bitterness that my friend Michel picks up on,
0:48:20 > 0:48:23and the garlickyness, is what I love.
0:48:28 > 0:48:32Adam's dessert is toffee apple - a toffee pudding cake,
0:48:32 > 0:48:37side of poached apples, a muscovado sugar tuile
0:48:37 > 0:48:38and toffee sauce,
0:48:38 > 0:48:41garnished with sauteed walnuts and apple blossoms.
0:48:43 > 0:48:48I love how you've been brave enough to do themes on beige.
0:48:48 > 0:48:51Somebody else with less confidence would have been squirting
0:48:51 > 0:48:52a fruit coulis all over that.
0:48:52 > 0:48:55It is, as Gregg says, shades of beige.
0:48:55 > 0:48:58But you highlight it with small pink apple blossoms
0:48:58 > 0:49:00and that's all it needs.
0:49:11 > 0:49:13I love the tuile. It's beautiful, it's shiny,
0:49:13 > 0:49:16and it's got that snap and the taste of muscovado sugar
0:49:16 > 0:49:17and that is heavenly.
0:49:17 > 0:49:19Really, really, very, very good.
0:49:19 > 0:49:22I like the apples, little balls of apple cooked in cider.
0:49:22 > 0:49:25But I'm not keen on the cake. I find it heavy.
0:49:25 > 0:49:27I was expecting something really very light,
0:49:27 > 0:49:32especially that you've made some extremely light cakes in the past.
0:49:32 > 0:49:36I was expecting something as light as a feather, and it's not.
0:49:36 > 0:49:38Your take on apple toffee is here.
0:49:38 > 0:49:41You have the muscovado for the caramel
0:49:41 > 0:49:43and the apples as if you were biting into it.
0:49:43 > 0:49:46Your cake, for me, it works quite well.
0:49:47 > 0:49:51Everything is moist and yummy and there's variations on toffee.
0:49:51 > 0:49:53It's not too sweet at all.
0:49:53 > 0:49:55I like the little bit of saltiness and the bit of sharpness
0:49:55 > 0:49:57I get from the walnuts.
0:49:57 > 0:50:00Nothing wrong with what you've done and I'd happily eat it all.
0:50:00 > 0:50:02I'd like something else on that plate as well
0:50:02 > 0:50:05and that something else would be some sharp apple.
0:50:08 > 0:50:10Thank you very much indeed.
0:50:13 > 0:50:17I'm the kind of person, I focus more on the negative so I feel
0:50:17 > 0:50:21so disappointed, mostly in myself, you know, this is the final round.
0:50:23 > 0:50:27Monica was nice, Gregg was good, but I let Michel down.
0:50:30 > 0:50:34Obviously chefs look up to him so his opinion matters.
0:50:34 > 0:50:38Even if it is full of negativity, his opinion still matters.
0:50:46 > 0:50:48Off you go.
0:51:02 > 0:51:04I tell you, I'm really happy.
0:51:04 > 0:51:07From my perspective, one of a customer, I think
0:51:07 > 0:51:10these three are super, super talented.
0:51:10 > 0:51:13I'm really impressed. Really, really impressed.
0:51:13 > 0:51:15I'd happily work with these chefs starting tomorrow.
0:51:19 > 0:51:23For me, the overriding feeling today is actually disappointment.
0:51:23 > 0:51:25Because I was expecting so much from one chef
0:51:25 > 0:51:28and he didn't quite achieve what I was hoping.
0:51:28 > 0:51:32I genuinely feel frustrated with Adam and the way he's cooked today
0:51:32 > 0:51:37because coming into this final I had him as the favourite.
0:51:37 > 0:51:39For sure. With all that know-how.
0:51:39 > 0:51:42That passion that he's always delivered on the plate.
0:51:42 > 0:51:47In his overeagerness to impress, I don't think he's reached the mark.
0:51:47 > 0:51:49You've been really impressed with Adam
0:51:49 > 0:51:51and expected more from him today.
0:51:51 > 0:51:53I think he hasn't reached your expectations.
0:51:53 > 0:51:54The one thing I know about Michel,
0:51:54 > 0:51:57if he sees a lot of possibility in a young chef,
0:51:57 > 0:51:59it's the one he's going to be the hardest on.
0:51:59 > 0:52:02Probably got that because my father was extremely hard on ME.
0:52:02 > 0:52:06Possibly I was a bit over harsh because I want him to do well.
0:52:08 > 0:52:12The thought process was different. I was always massive on flavour.
0:52:12 > 0:52:14This one, I wanted to do total refinement.
0:52:18 > 0:52:19Backfired.
0:52:21 > 0:52:22I really like Scott's ideas.
0:52:22 > 0:52:26If I had walked into the restaurant today and looked at the menu,
0:52:26 > 0:52:30I would have ordered starter, main, pudding off of Scott.
0:52:30 > 0:52:31I would have done.
0:52:31 > 0:52:34That sings to me. That's the sort of food I would have ordered.
0:52:34 > 0:52:37Scott is the one that we've been calling our solid chef
0:52:37 > 0:52:40because he HAS been throughout, he's always delivered great food.
0:52:40 > 0:52:44The difference is, there's more love coming through in Scott's food.
0:52:44 > 0:52:48The consomme, for example, you can see the great chef in him.
0:52:48 > 0:52:53I can, actually. I really can. That consomme was superb.
0:52:53 > 0:52:54It was splendid.
0:52:54 > 0:52:58And there's an art and a skill to make a consomme that good.
0:52:58 > 0:53:01I really enjoyed the starter, with a different fish.
0:53:01 > 0:53:04Even the bowl of green liquid that ended up being cucumber
0:53:04 > 0:53:06and oyster was really refreshing.
0:53:06 > 0:53:07Scott had a great dessert.
0:53:07 > 0:53:11The coconut and pineapple, that was such a crowd-pleaser.
0:53:11 > 0:53:15I'm finding it hard to ignore Scott's value at the moment.
0:53:15 > 0:53:19You come this far. It's been a really hard journey to get here.
0:53:19 > 0:53:21It's going to be disappointing if I don't win
0:53:21 > 0:53:25but so will the two other chefs so we'll just have to wait and see.
0:53:25 > 0:53:28I thought Steven's food was lovely. I mean, seriously,
0:53:28 > 0:53:32when it comes to eating the food that was dished up today,
0:53:32 > 0:53:35we can't look much further than Steven's main course.
0:53:35 > 0:53:38That stone bass from Steven was absolutely delicious.
0:53:38 > 0:53:40And so was Steven's starter.
0:53:40 > 0:53:44It was simplicity done to perfection with the little twist with the feta.
0:53:44 > 0:53:46That, for me, was a stunning dish here today.
0:53:46 > 0:53:49Visually, it was outstanding.
0:53:49 > 0:53:51That was good.
0:53:51 > 0:53:55He makes food that is great to eat. It's expertly cooked.
0:53:55 > 0:54:00It is presented with a certain elegance, clean lines, and it works.
0:54:00 > 0:54:02He's showed that he deserves to be here.
0:54:02 > 0:54:05He's cooked faultlessly.
0:54:05 > 0:54:08It was simplicity done to perfection.
0:54:08 > 0:54:10Fault free.
0:54:10 > 0:54:14My style is using ingredients that are not flamboyant.
0:54:14 > 0:54:18I believe it is quite a risk to use humble ingredients for the final
0:54:18 > 0:54:20but this is me on a plate and I'm not going to try
0:54:20 > 0:54:22and be someone that I'm not.
0:54:27 > 0:54:30I never thought that coming into a final...
0:54:30 > 0:54:31was this hard.
0:54:33 > 0:54:35They are amazing, amazing chefs.
0:54:38 > 0:54:41They would be a treasure to have in any kitchen.
0:54:44 > 0:54:47Steven has done incredibly well
0:54:47 > 0:54:49throughout this competition.
0:54:51 > 0:54:53He's expressing himself to the full.
0:54:53 > 0:54:56I do want to win this competition but, you know,
0:54:56 > 0:54:59there's so much going round in my head - "Have I done enough?"
0:55:02 > 0:55:06Scott is the kind of chef that you and I would want next to us
0:55:06 > 0:55:08on a busy Saturday night.
0:55:10 > 0:55:12He delivers the goods...
0:55:12 > 0:55:14at an unbelievable standard.
0:55:14 > 0:55:17It's always going to be disappointing if I don't win,
0:55:17 > 0:55:18so I'll be absolutely delighted.
0:55:20 > 0:55:26Adam has this drive to better what he's achieved already.
0:55:26 > 0:55:29He has a deep thirst to just keep pushing.
0:55:29 > 0:55:32He is going to achieve great things in the future.
0:55:44 > 0:55:47For me, it's easy. Best dishes on the day.
0:55:53 > 0:55:56Have you got a favourite chef here today?
0:55:56 > 0:55:58Mm.
0:55:58 > 0:56:00- Have you?- Yeah.
0:56:00 > 0:56:04Well, I don't really see any point in going round and round.
0:56:29 > 0:56:32It has been an incredible competition.
0:56:38 > 0:56:41I couldn't have wished for a better group of chefs
0:56:41 > 0:56:43to be here with today.
0:56:48 > 0:56:50We have made a decision.
0:57:02 > 0:57:04Our MasterChef champion is...
0:57:07 > 0:57:09..Steven.
0:57:13 > 0:57:14Well done.
0:57:19 > 0:57:20The champion.
0:57:20 > 0:57:23Sorry about my hands.
0:57:23 > 0:57:25- There you go.- Thank you.
0:57:25 > 0:57:26- Give you a kiss?- Yeah.
0:57:26 > 0:57:29- Well done.- Thank you.
0:57:29 > 0:57:32- I wasn't expecting that. - What an achievement.
0:57:32 > 0:57:33What an achievement.
0:57:33 > 0:57:36This feels so surreal.
0:57:36 > 0:57:38I don't know what to say.
0:57:38 > 0:57:40Apart from thank you.
0:57:40 > 0:57:43It's sad but, you know, delighted for Steven.
0:57:43 > 0:57:47Definitely the best chef won today. And I'm happy for him.
0:57:48 > 0:57:50I'm very happy for Steven.
0:57:50 > 0:57:53It's always been me and him, very close,
0:57:53 > 0:57:56and today I failed and he went forward so it was going to happen.
0:57:57 > 0:58:00I'm exceptionally happy. I just can't believe it.
0:58:02 > 0:58:04Just...just what dreams are made of, isn't it?
0:58:24 > 0:58:28I don't know how to describe how I'm feeling. It means so much.
0:58:28 > 0:58:31These kind of things don't seem to happen to me.
0:58:31 > 0:58:33It just feels unbelievable.
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