0:00:02 > 0:00:06It's the last heat of Professional MasterChef.
0:00:08 > 0:00:12And these six chefs believe they have what it takes to earn
0:00:12 > 0:00:15the remaining quarterfinal places.
0:00:15 > 0:00:20Tonight, they face two challenges set by judge Gregg Wallace
0:00:20 > 0:00:22and two of Britain's best chefs -
0:00:22 > 0:00:24Monica Galetti...
0:00:24 > 0:00:27and Michelin-starred Marcus Wareing.
0:00:31 > 0:00:33I relish the fact that I am competing
0:00:33 > 0:00:35against some of the best chefs in the country.
0:00:35 > 0:00:38If I can stand up there with them, then I will be very proud.
0:00:39 > 0:00:44I'm 100% competitive, do you know what I mean? I want to be the best.
0:00:44 > 0:00:46I'm excited to meet our chefs
0:00:46 > 0:00:49and see what talent we are going to uncover.
0:00:51 > 0:00:56I hope they can enjoy it, relax and serve some fantastic food.
0:01:04 > 0:01:08We've got some new faces to see, some skills to check out.
0:01:08 > 0:01:11You're going to test the first three, give them a skills test.
0:01:11 > 0:01:13What are you going to give them?
0:01:13 > 0:01:16Today, I would like our chefs to prepare and cook langoustines
0:01:16 > 0:01:20and serve it with a sauce, Marie Rose, made from a fresh mayonnaise.
0:01:20 > 0:01:24Most importantly, I want to see the langoustine prepared and cooked
0:01:24 > 0:01:27properly, a wonderful mayonnaise for the base of their sauce.
0:01:27 > 0:01:29Adding the langoustine into the equation is going to be good.
0:01:29 > 0:01:31I think it is preparation.
0:01:31 > 0:01:33You would hope they would have come across them somewhere.
0:01:33 > 0:01:35But I think there could be chefs here who will
0:01:35 > 0:01:37just see it as a prawn Marie Rose. But this is different.
0:01:37 > 0:01:40How long are you going to give them? - 15 minutes.
0:01:40 > 0:01:41- GREGG:- Off you go. - MONICA:- Right.
0:01:41 > 0:01:45So what we have here is a whole langoustine. So, very simple.
0:01:45 > 0:01:47Twist the tails and take the head off.
0:01:47 > 0:01:50Now, in the back here, you twist that.
0:01:50 > 0:01:53And pull the intestinal shoot out. OK.
0:01:53 > 0:01:55- Ah! I never knew that.
0:01:55 > 0:01:58- MONICA:- Simple as that. The langoustines are prepared.
0:01:58 > 0:01:59I have a pan of water here.
0:01:59 > 0:02:05And in goes the tails. They will only take a minute, no more.
0:02:05 > 0:02:08So, straight out, onto ice.
0:02:09 > 0:02:13And we're just going to let them cool on the side.
0:02:13 > 0:02:17The next thing I'm going to do is my mayo for the Marie Rose sauce.
0:02:17 > 0:02:22Two egg yolks. Some mustard and just a splash of vinegar.
0:02:25 > 0:02:29Just gradually emulsifying the mayonnaise, whisking it,
0:02:29 > 0:02:31while we add vegetable oil.
0:02:31 > 0:02:33- GREGG:- We would expect a chef to be able to make a mayonnaise,
0:02:33 > 0:02:35- wouldn't we, surely? - Yeah, yeah.
0:02:37 > 0:02:40And now I'm going to add the flavourings that make it
0:02:40 > 0:02:42a Marie Rose sauce.
0:02:42 > 0:02:43Squeeze a lemon.
0:02:45 > 0:02:49- And to that, a few drops of brandy. - GREGG:- Hmm!
0:02:49 > 0:02:51Tabasco.
0:02:51 > 0:02:53A spoon of ketchup.
0:02:57 > 0:02:59Yes, that will do. Right.
0:02:59 > 0:03:03So the next thing I'm going to do is to peel the langoustines ready.
0:03:03 > 0:03:05Press in the sides.
0:03:05 > 0:03:09And then you just pull it open.
0:03:09 > 0:03:10- They're fiddly, but the chefs
0:03:10 > 0:03:12are going to have to work quick if they want this done.
0:03:12 > 0:03:14They're going to have to be quick,
0:03:14 > 0:03:16but they're going to have to treat them with gentle hands.
0:03:16 > 0:03:18I'm going to blitz up some avocado.
0:03:18 > 0:03:20It is something that goes very well
0:03:20 > 0:03:22with langoustines, sauce, Marie Rose.
0:03:25 > 0:03:27Yeah, that will do.
0:03:27 > 0:03:31And so now I'm going to plate it all up.
0:03:31 > 0:03:35I want the Marie Rose on the bottom. Spread it over.
0:03:35 > 0:03:38So we've got some beautiful gem lettuce here.
0:03:38 > 0:03:40A couple of squeezes of lemon juice on it.
0:03:40 > 0:03:43Our chefs can use what ever they like, you know, it is
0:03:43 > 0:03:45up to them how much salad they are going to use.
0:03:47 > 0:03:49And we have our langoustines.
0:03:49 > 0:03:52Tossing it through that Marie Rose sauce.
0:03:52 > 0:03:55I want it completely all the way through this dish.
0:03:55 > 0:03:58- GREGG:- That's a very pretty dish.
0:03:58 > 0:04:02- MONICA:- So I've got the avocado, which is in a bag.
0:04:02 > 0:04:05And then just going to sprinkle it with chive flowers.
0:04:10 > 0:04:12There you have it, langoustines with Marie Rose.
0:04:12 > 0:04:15- GREGG:- That's the poshest prawn cocktail I've ever seen.
0:04:15 > 0:04:18- And a really good test for the chefs, I think.- It is a good test.
0:04:18 > 0:04:20Three really interesting skills, from the mayonnaise,
0:04:20 > 0:04:22langoustine and the making of the salad.
0:04:22 > 0:04:24Classically, this is normally served in a glass.
0:04:24 > 0:04:25Monica, you've put it onto a plate,
0:04:25 > 0:04:27and that's a very skilful thing to do.
0:04:27 > 0:04:29If it is going to be a plate they choose,
0:04:29 > 0:04:30I hope it looks as good as that.
0:04:33 > 0:04:35Mmm!
0:04:35 > 0:04:38Lovely seasoning. Lovely, sweet, fresh fish.
0:04:38 > 0:04:42The Marie Rose sauce underneath just all comes through. It is delicious.
0:04:42 > 0:04:44That's stunning, and I can't wait
0:04:44 > 0:04:46to see what the chefs make of it, I really can't.
0:04:46 > 0:04:48I'm excited for this.
0:04:48 > 0:04:49- Let's get them in.
0:04:51 > 0:04:55First up is 25-year-old agency chef Ryan.
0:04:58 > 0:05:01I became a chef because my mum kind of influenced me.
0:05:01 > 0:05:03Everybody in my family is cooking-orientated.
0:05:03 > 0:05:06My sister is a home ec teacher, my dad has got a pub.
0:05:06 > 0:05:09Plus, it is the only thing I could do, to be honest.
0:05:09 > 0:05:11My cooking is probably Scottish
0:05:11 > 0:05:14with a bit of a French influence, I would say.
0:05:14 > 0:05:17The best thing about cooking is we get paid for what we love.
0:05:17 > 0:05:20We do stupid amount of hours, but we enjoy it,
0:05:20 > 0:05:22and the banter is amazing.
0:05:22 > 0:05:24Being a professional chef means the world to me,
0:05:24 > 0:05:26and I think it makes my mum and dad very proud.
0:05:26 > 0:05:29It is a good thing, I think. It brings family closer, food.
0:05:32 > 0:05:35Hello, Ryan. You look a little nervous.
0:05:35 > 0:05:37Was it nerve-racking walking in here, facing us three?
0:05:37 > 0:05:40- Absolutely nerve-racking.- Is it? - Yes.- All right.
0:05:40 > 0:05:43OK, so what I would like you to do, Ryan,
0:05:43 > 0:05:45is to prepare and cook the langoustines.
0:05:45 > 0:05:47Serve it with a Marie Rose,
0:05:47 > 0:05:49and make a salad of anything on the table, OK?
0:05:49 > 0:05:52- You have 15 minutes. Off you go.- Thanks.
0:06:10 > 0:06:13- Ryan. You've made a Marie Rose sauce before?- Yeah.
0:06:29 > 0:06:33You seem to be flying through this, Ryan.
0:06:33 > 0:06:35My nerves are getting the better of me just now, so...
0:06:35 > 0:06:38Take a deep breath. Come up for some air, Ryan.
0:06:38 > 0:06:40Yeah, I know. Here's hoping I do well.
0:06:46 > 0:06:49- Do you get many langoustines where you're from?- Yeah.
0:06:49 > 0:06:50Best place in Scotland.
0:06:57 > 0:07:00You're halfway, Ryan, so you have seven-and-a-half minutes left.
0:07:00 > 0:07:03- It doesn't look like you need them, though.- Just got to make it pretty.
0:07:13 > 0:07:16- You have time, Ryan, so make it count, OK?- Yeah.
0:07:31 > 0:07:34- You done?- Yeah. Could be a lot better, but, yeah.
0:07:41 > 0:07:44- How did you find the test, Ryan?- Nervous.
0:07:44 > 0:07:47Definitely out the comfort zone.
0:07:47 > 0:07:49Hmm.
0:07:49 > 0:07:53- Why did you not make a mayonnaise in yours?- Nerves got to me.
0:07:53 > 0:07:58I have here some salad leaves with badly prepared langoustines,
0:07:58 > 0:08:02nothing has been seasoned at all, with ketchup sauce.
0:08:04 > 0:08:05Ah...
0:08:06 > 0:08:08I... I'm speechless.
0:08:11 > 0:08:13I don't even know whether I want to taste it, to be honest.
0:08:13 > 0:08:16- MONICA:- I'm not. - I'm not.
0:08:19 > 0:08:23- That's the sharpness of ketchup with oil.- Yeah.
0:08:23 > 0:08:25Listen, we are not sending anybody home at this stage,
0:08:25 > 0:08:27because we understand people will be nervous.
0:08:27 > 0:08:31You cook your own food next, but you really are going to have
0:08:31 > 0:08:35to prove that you actually have professional chef standards.
0:08:35 > 0:08:37- All right?- Thanks.
0:08:49 > 0:08:51I can't even explain what happened.
0:08:51 > 0:08:55I'm disappointed and embarrassed with myself, to be honest.
0:08:55 > 0:08:57My nerves... I was very nervous,
0:08:57 > 0:09:00but hopefully next round I'm going to bounce back, definitely.
0:09:04 > 0:09:07Next up is 32-year-old head chef Bobby,
0:09:07 > 0:09:10- who trained in India.- Morning. - MONICA:- Morning.
0:09:10 > 0:09:12- Bobby.- Are you well?
0:09:12 > 0:09:14- All right, Bob?
0:09:16 > 0:09:20My food style, I like to call "spice odyssey".
0:09:20 > 0:09:24OK, odyssey is a journey where I can incorporate my spice roots
0:09:24 > 0:09:28with my trained French cooking techniques
0:09:28 > 0:09:32and all the European techniques. Bring it together.
0:09:32 > 0:09:35No offence to my chefs, I learned a lot from French chefs,
0:09:35 > 0:09:38but they think they are the best chefs in the world.
0:09:38 > 0:09:39But obviously not.
0:09:42 > 0:09:45Indian cuisine, we have tradition,
0:09:45 > 0:09:475,000, 10,000 years back.
0:09:47 > 0:09:49The curry, if you have...
0:09:49 > 0:09:52They say tikka masala is the national dish of UK,
0:09:52 > 0:09:54but everything is inspired from India.
0:09:56 > 0:09:58I think I'm a future diamond.
0:10:02 > 0:10:03Bobby, this is the skills test.
0:10:03 > 0:10:07- Thank you.- Not everybody looks as happy about it as you do.
0:10:07 > 0:10:11This skills test was set by Monica.
0:10:11 > 0:10:13Great. Thank you.
0:10:13 > 0:10:14You're welcome. I don't know if
0:10:14 > 0:10:17you'll thank me at the end of it, or if you'll still be smiling,
0:10:17 > 0:10:18buy hey ho, it is a good start.
0:10:18 > 0:10:20Have you worked with langoustines before?
0:10:20 > 0:10:22- I did.- Brilliant. I would like you to prepare
0:10:22 > 0:10:24and cook them, and serve them in a salad,
0:10:24 > 0:10:27using any of the ingredients up here,
0:10:27 > 0:10:29- with a Marie Rose sauce. - Oh, sure.
0:10:29 > 0:10:32- 15 minutes.- Yes.- Off you go. - OK, thank you.
0:10:48 > 0:10:50Bobby, you've had five minutes,
0:10:50 > 0:10:53- you've got ten minutes left. - Oh, thank you.
0:10:53 > 0:10:56- You are so polite, Bobby. - I try to be.
0:11:08 > 0:11:11- Bobby.- Yes.- You are halfway, you've got seven-and-a-half minutes.
0:11:11 > 0:11:12Oh, great.
0:11:26 > 0:11:29Bobby, you're a lovely man. You've only got three minutes left.
0:11:29 > 0:11:31- You're going to have to...move. - Sure.
0:11:46 > 0:11:48Go, Bobby, come on.
0:11:54 > 0:11:57- You've got 30 seconds, finish that off, please.- Yes, Chef.
0:12:02 > 0:12:06- You done?- Yes. - Thank you very much.- Thank you.
0:12:12 > 0:12:15Bobby. So, prepare and cook langoustines.
0:12:15 > 0:12:17Yes, you've blanched them really quickly.
0:12:17 > 0:12:19I loved the idea of also
0:12:19 > 0:12:21pan-frying them as well.
0:12:21 > 0:12:24- What I don't love is the way you prepared them.- OK.- OK.
0:12:24 > 0:12:25The cutting along the back,
0:12:25 > 0:12:29you were almost preparing them like they were prawns.
0:12:29 > 0:12:32- I like you, you have the swagger of a confident man.
0:12:32 > 0:12:34But this leaves a little bit to be desired.
0:12:44 > 0:12:47Bobby, the dish is flat.
0:12:47 > 0:12:50And I think, because there's so much garnish on the plate,
0:12:50 > 0:12:53- the sauce is not evident. - Not enough.
0:12:53 > 0:12:55The langoustines are slightly undercooked.
0:12:55 > 0:12:58And everything just lacks a bit of care and love.
0:12:59 > 0:13:02Bobby, raw langoustines, lettuce that's not seasoned
0:13:02 > 0:13:05and a very average sauce.
0:13:05 > 0:13:08You've disappointed the judges slightly here,
0:13:08 > 0:13:11- and I think you've probably disappointed yourself.- Yes, I did.
0:13:11 > 0:13:14- Bobby, thank you.- Thank you. - Off you go.- OK.
0:13:23 > 0:13:25I could have done better.
0:13:25 > 0:13:28I believe I need to show them I care for detail.
0:13:28 > 0:13:31I don't know, I need to raise my game.
0:13:33 > 0:13:38- Sous-chef John is the last to face Monica's test.- Good afternoon.
0:13:38 > 0:13:40- GREGG:- All right, John. - MONICA:- Morning.- Morning.
0:13:40 > 0:13:41HE LAUGHS
0:13:44 > 0:13:46I honestly don't know where the passion for food came from
0:13:46 > 0:13:49because, as a child, I never ate anything.
0:13:51 > 0:13:54I'd have probably cried if you had shown me an onion.
0:13:54 > 0:13:56My food is quite old school, really.
0:13:56 > 0:13:58It is just a nice hot pan with lots of butter.
0:13:58 > 0:14:01Meat, veg and potatoes type thing.
0:14:01 > 0:14:03I think what you can expect from me
0:14:03 > 0:14:06in the competition is something a bit different.
0:14:06 > 0:14:07I imagine I'm quite unorthodox,
0:14:07 > 0:14:09through lack of training or whatever.
0:14:09 > 0:14:11But the results in the end, I think, are good.
0:14:11 > 0:14:13Service!
0:14:15 > 0:14:18John. Are you familiar with langoustines?
0:14:18 > 0:14:22Um. A bit like prawns, aren't they?
0:14:22 > 0:14:23Hmm.
0:14:23 > 0:14:27- You have 15 minutes.- Right.- Prepare and cook the langoustines.
0:14:27 > 0:14:29- Marie Rose and a salad to serve it with.- Yeah.
0:14:42 > 0:14:44- Are you all right? - I'm just having a think.
0:14:44 > 0:14:46- OK.- GREGG:- It's all right, just be honest, have you made
0:14:46 > 0:14:49- a Marie Rose sauce before?- I've made a Marie Rose sauce before
0:14:49 > 0:14:51but to be honest, I don't make mayonnaise fresh
0:14:51 > 0:14:52for the Marie Rose sauce.
0:14:52 > 0:14:55- You normally use a jar of mayo? - I normally use mayonnaise.
0:14:55 > 0:14:57I've got an idea in my head how to make mayonnaise,
0:14:57 > 0:14:58and I should know the method.
0:14:58 > 0:15:01- I'd crack on if I was you, John.- Yeah.
0:15:12 > 0:15:13My mind has gone totally blank now.
0:15:13 > 0:15:16I'm totally making this up as I go along, if I'm honest.
0:15:16 > 0:15:20You never know, we might invent a new type of mayonnaise.
0:15:20 > 0:15:22- Hmm, I'm not sure about that. - LAUGHING:- No, I'm not either.
0:15:22 > 0:15:25I think I'm just going to agree that that's not right.
0:15:27 > 0:15:29I'm not going to bother with the mayonnaise, if I'm honest.
0:15:29 > 0:15:31I'll just do the langoustines.
0:15:31 > 0:15:33- I know you're nervous now, John, but...- Yeah.
0:15:33 > 0:15:36- ..you are only halfway, you've got seven-and-a-half minutes left.- Yeah.
0:15:51 > 0:15:53John, what about these langoustines?
0:15:53 > 0:15:56- You've got three minutes to go. - Three minutes to go?
0:16:05 > 0:16:08John, you've got 90 seconds, you've got to get them up.
0:16:16 > 0:16:19Get something on a plate, if you can.
0:16:34 > 0:16:36- Are you done?- Yeah. - HE CLEARS HIS THROAT
0:16:36 > 0:16:38That were terrible.
0:16:38 > 0:16:40Yeah, pretty much.
0:16:46 > 0:16:48There's nothing here to try.
0:16:48 > 0:16:52If we taste it, all we'd be doing is telling you how ripe the avocado is.
0:16:54 > 0:16:56I'm...almost at a loss.
0:16:56 > 0:16:59Yes, I understand that. That's fine.
0:16:59 > 0:17:02All I'd like to say, John, before you go is, you are here now,
0:17:02 > 0:17:04you've got your signature dish to come along,
0:17:04 > 0:17:07you are not out of the competition yet, so pick it up.
0:17:07 > 0:17:10- Yeah.- Rise to the challenge, chin up...
0:17:10 > 0:17:12- and make it count in the next round. - Yeah.
0:17:18 > 0:17:20I'm disappointed, obviously.
0:17:20 > 0:17:23I'm not heartbroken. I mean... Nobody's died.
0:17:23 > 0:17:27But let's cook again. If they like that, then bonus.
0:17:27 > 0:17:28If they don't, then I'm going home.
0:17:31 > 0:17:34Obviously, the previous three had a go at your skills test.
0:17:34 > 0:17:37Marcus, these three are going to attempt yours.
0:17:37 > 0:17:39What are you going to get them to do?
0:17:39 > 0:17:42I would like them to make us a burger.
0:17:42 > 0:17:45- A burger?!- Yeah.- That's not really posh food, is it, Marcus?
0:17:45 > 0:17:48This is not about posh food. This is about good cookery.
0:17:48 > 0:17:50To come in to here and cook us something that
0:17:50 > 0:17:52we're really going to enjoy. Great flavour. Great cookery.
0:17:52 > 0:17:56- Great skill.- I don't know anyone who doesn't love a good burger.
0:17:56 > 0:18:00There is an array of different ingredients here. What a fun test.
0:18:00 > 0:18:04- - How long have they got for this? - I'm going to give them 20 minutes.
0:18:04 > 0:18:07- Right, 20 minutes.- Off we go. - Cracking burger.- OK.
0:18:07 > 0:18:09Over to you, chef.
0:18:09 > 0:18:13So, first up, I'm going to just quickly dice up half an onion.
0:18:13 > 0:18:16And then we're just going to cook that quickly in a little bit
0:18:16 > 0:18:18of oil and butter.
0:18:20 > 0:18:23I'm going to leave the onions now to sweat down
0:18:23 > 0:18:26and I'm going to start the mince. I'm going to be using a chuck steak.
0:18:28 > 0:18:31And I'm also going to be adding some bacon.
0:18:40 > 0:18:42So, the onions have now come off the heat.
0:18:42 > 0:18:45They're beautifully sweated down. I'm going to use a tray from
0:18:45 > 0:18:47the freezer, and they will cool down straight away.
0:18:47 > 0:18:49Why has it got to chill?
0:18:49 > 0:18:51Because if you put hot onion on to the burger mix,
0:18:51 > 0:18:53it will start to cook straightaway.
0:18:53 > 0:18:55It won't hold together and it will just fall apart in the pan.
0:18:55 > 0:19:00I'm going to put some herbs into the mix, a little bit of rosemary.
0:19:00 > 0:19:02And some thyme.
0:19:02 > 0:19:04Salt, pepper, and a whole egg.
0:19:06 > 0:19:11Now I'm going to add the onions, nice and cold.
0:19:11 > 0:19:14Get our hands in, really want to work the mix together
0:19:14 > 0:19:16to make a nice patty.
0:19:17 > 0:19:19What I want to do, I'm just going to put this
0:19:19 > 0:19:23straight into the fridge, just to get a little bit of firmness to it.
0:19:26 > 0:19:28I'm going to slice some red onions.
0:19:34 > 0:19:36I've got some beautiful streaky bacon.
0:19:36 > 0:19:38The burger has now been in the fridge for a couple of minutes.
0:19:38 > 0:19:40I'm going to start cooking.
0:19:40 > 0:19:43Sealing the burger on both sides, and then I'm going to be brushing it
0:19:43 > 0:19:46with a little bit of English mustard and then put it into the oven.
0:19:46 > 0:19:47Why go from the pan to the oven?
0:19:47 > 0:19:50- Why not just keep it in the pan? - Putting it into the oven gives it
0:19:50 > 0:19:52the heat all over, so it cooks nice and evenly.
0:19:55 > 0:19:58I'm going to go for the brioche bun. It's nice and rich
0:19:58 > 0:20:01and I'm just going to go for a nice cheddar cheese on top.
0:20:01 > 0:20:03Just a little bit of oil.
0:20:05 > 0:20:07And on to your grill.
0:20:07 > 0:20:08So I'm going to take the cheese...
0:20:12 > 0:20:15- You're going to melt the cheese on the...- Drop that on top, like that.
0:20:17 > 0:20:19Now we can start to put the burger together.
0:20:19 > 0:20:21That bun is nicely toasted. Ketchup.
0:20:23 > 0:20:26Onions on the base.
0:20:26 > 0:20:28Put the burger on top.
0:20:31 > 0:20:34- Tomato.- GREGG:- Mmm.
0:20:36 > 0:20:38HE GIGGLES WITH DELIGHT
0:20:41 > 0:20:43There you go, Gregg.
0:20:43 > 0:20:45What do you mean "There you go, Gregg"?
0:20:45 > 0:20:47Cos I know Gregg's going to beat you to it.
0:20:47 > 0:20:50And then a little bit of watercress, just for a bit of colour.
0:20:50 > 0:20:53- GREGG:- That's fabulous! - Just a bit of fun.
0:20:53 > 0:20:55So there you have it. My burger.
0:20:55 > 0:20:56No, my burger!
0:20:56 > 0:20:57Your burger.
0:20:57 > 0:20:59- Our burger.
0:21:00 > 0:21:02That looks fabulous, and actually,
0:21:02 > 0:21:04there's a lot of work gone in to that.
0:21:04 > 0:21:06To make this, you still need the chef skills.
0:21:06 > 0:21:08You need the knife skills, you need the palate,
0:21:08 > 0:21:11you need the vision, you need the touch.
0:21:12 > 0:21:13- Wow! Well done, Greggy!
0:21:17 > 0:21:19HE CHUCKLES
0:21:20 > 0:21:24That is one of the best burgers I've had.
0:21:24 > 0:21:28- Let's get the three chefs in. I want three more good burgers.
0:21:30 > 0:21:3425-year-old Tom is a senior chef de partie.
0:21:38 > 0:21:42I'm working in a five-star hotel, in a three-Rosette restaurant,
0:21:42 > 0:21:43in Berkshire.
0:21:47 > 0:21:51School wasn't for me, so I started as a pot wash at 14
0:21:51 > 0:21:55and I just watched the chefs and I was just wowed by them.
0:21:55 > 0:21:58Being a professional chef for me is my life.
0:21:58 > 0:22:00I spend most of my week in the kitchen.
0:22:00 > 0:22:03I just love the buzz, the adrenaline, working hard
0:22:03 > 0:22:06and under tight schedules.
0:22:06 > 0:22:09I love my job as being a professional chef.
0:22:09 > 0:22:12OK, Tom. This is the skills test.
0:22:12 > 0:22:17- Are you ready to have a go at a Marcus skills test?- Of course.- Good.
0:22:17 > 0:22:21- What I would like you to make for us is a cheeseburger.- OK.
0:22:21 > 0:22:24Or a burger of your choice. There is no trick with this, Tom.
0:22:24 > 0:22:26It is what it says on the tin.
0:22:26 > 0:22:28- 20 minutes, off you go.- OK.
0:22:45 > 0:22:47Tom, when did you last make a burger?
0:22:47 > 0:22:51Actually, funnily enough, I was cooking burgers the other day.
0:22:51 > 0:22:54We had a barbecue at the hotel for some of our club guests.
0:22:56 > 0:23:00- You're halfway, Tom.- OK.- You've got ten minutes left.- Yeah, lovely.
0:23:21 > 0:23:24- Argh!- GREGG:- Whoa! - That grill is powerful.
0:23:24 > 0:23:26Most grills are, Tom.
0:23:26 > 0:23:29- Oh, dear.- GREGG:- So, are we getting a sesame bun now?
0:23:29 > 0:23:32We're getting a sesame bun now. Unfortunately.
0:23:32 > 0:23:36- Right, Tom. You've got three minutes left.- Lovely.- Good.
0:23:50 > 0:23:52- OK.- All done?- Yeah.
0:24:00 > 0:24:03There's a lot of different ingredients on the table
0:24:03 > 0:24:06- for you to come up with something that was to make a burger.- Yeah.
0:24:06 > 0:24:08What you've delivered is not
0:24:08 > 0:24:10really a very exciting, interesting burger at all.
0:24:10 > 0:24:13Also, putting hot onions on to raw meat isn't always
0:24:13 > 0:24:17- the best thing to do. You've got to chill them down first.- Yeah.
0:24:26 > 0:24:28This is like, for me,
0:24:28 > 0:24:31is something that's been cooked many hours ago and just been reheated.
0:24:31 > 0:24:36- Not very flavoursome, Tom. - No, I'm fairly disappointed.
0:24:36 > 0:24:40Oh, Tom. It's overcooked on one side. It's dry.
0:24:40 > 0:24:43It's just screaming for so many other things to make this
0:24:43 > 0:24:46- an amazing burger.- Mm-hmm.
0:24:46 > 0:24:48Tom, I reckon you're made of sterner stuff.
0:24:48 > 0:24:50Thank you very much. Off you go.
0:24:59 > 0:25:01It was horrible.
0:25:01 > 0:25:04I overcooked my burger, burnt my first bun.
0:25:04 > 0:25:06I've made such a tit of myself.
0:25:13 > 0:25:15Next is Polish-born Mateusz.
0:25:17 > 0:25:18- Hiya.- Hello.
0:25:20 > 0:25:23I'm head chef here. I've been in Bournemouth for ten years.
0:25:23 > 0:25:26And I've been head chef in this particular restaurant
0:25:26 > 0:25:28three-and-a-half years.
0:25:28 > 0:25:32In my restaurant, we are focusing on traditional English cuisine,
0:25:32 > 0:25:34with a little modern twist.
0:25:34 > 0:25:38For me to be a professional chef means everything, basically.
0:25:38 > 0:25:42That's all I have and my restaurant where I'm working is my baby.
0:25:42 > 0:25:43This is who I am.
0:25:47 > 0:25:50- Just put the gloves, I'm allergic. - What are you allergic to?
0:25:50 > 0:25:53When I touch the shellfish, tomatoes...
0:25:53 > 0:25:56- Basically, I try to work with gloves.- OK.
0:25:56 > 0:26:00- Mateusz, I would like you to make us a burger.- OK.
0:26:00 > 0:26:0120 minutes, off you go.
0:26:26 > 0:26:30- Do you have a burger on your menu? - Yes, I do, actually, yes.
0:26:30 > 0:26:32Good.
0:26:35 > 0:26:37You've got 12 minutes left, Mateusz.
0:26:49 > 0:26:51Five minutes left, Mateusz.
0:27:05 > 0:27:06- You done?- Yes, thank you.
0:27:06 > 0:27:09- Thank you.- With a couple of minutes to spare, Mateusz.
0:27:09 > 0:27:11I believe... Actually, no.
0:27:11 > 0:27:14- You just said a couple of minutes spare, yeah?- Yep.- Yeah.
0:27:14 > 0:27:18- I missed that out, the best ingredient.- MONICA:- Run!
0:27:21 > 0:27:25- You've still got two minutes, chef. - I seen it before, I just...
0:27:25 > 0:27:27It's all right.
0:27:27 > 0:27:30First thing I saw on the bench was the...
0:27:30 > 0:27:33- Streaky bacon. - What's Polish for streaky bacon?
0:27:33 > 0:27:35- Bacon.- That's good to know!
0:27:35 > 0:27:37LAUGHTER
0:27:45 > 0:27:49- Right. Good use of your last two minutes, well done.- Yeah, thank you.
0:27:58 > 0:28:02You've made a burger that I want to eat.
0:28:02 > 0:28:05Overall, I think everything I've used, you've used.
0:28:15 > 0:28:18Mateusz, the reason why we're all still eating it is
0:28:18 > 0:28:19because it tastes great.
0:28:19 > 0:28:21Thank you.
0:28:21 > 0:28:25I cannot tell you how happy you've just made us three. Great job.
0:28:25 > 0:28:27- Thank you. - It's so full of flavour.
0:28:27 > 0:28:31Still very moist and it's well seasoned and the bacon... Thank you.
0:28:31 > 0:28:33- We've got a nice burger, we've got a crispy bun.
0:28:33 > 0:28:36The flavours there are great because you get the tang
0:28:36 > 0:28:37of the cheddar on the top,
0:28:37 > 0:28:40the heat of the mustard on the bottom. That's very flavoursome.
0:28:40 > 0:28:42- Well done, my friend.- Thank you.
0:28:42 > 0:28:44I really enjoyed watching you work today.
0:28:44 > 0:28:48- I thought you were incredibly professional.- Thank you very much.
0:28:48 > 0:28:49Off you go.
0:28:56 > 0:28:59Marcus, for me, is like a superstar.
0:28:59 > 0:29:03To hear any good feedback from him, it's absolutely amazing.
0:29:06 > 0:29:09Finally, it's 48-year-old head chef Stuart.
0:29:11 > 0:29:15I became a chef only four years ago.
0:29:15 > 0:29:17Prior to that, I was training sheepdogs.
0:29:17 > 0:29:21I've worked in farming and shepherding all my life.
0:29:21 > 0:29:24I suppose it was a little bit of a midlife crisis.
0:29:24 > 0:29:27It was always a love of mine, is food. As you can probably see.
0:29:27 > 0:29:30I thought if I didn't do it now, I would never do it.
0:29:30 > 0:29:31My food is very diverse.
0:29:31 > 0:29:36Anything from a fish finger sandwich right through to a fillet steak.
0:29:36 > 0:29:37I'm quite a creative person.
0:29:37 > 0:29:40It's not just about the way the food looks.
0:29:40 > 0:29:43It's primarily the way it tastes and try and achieve pleasure.
0:29:45 > 0:29:47- All right, chef?- Yeah.
0:29:47 > 0:29:51- Welcome to MasterChef. You look pretty happy.- Well, I'm here.
0:29:52 > 0:29:56What I'd like you to do for us is to make us a burger,
0:29:56 > 0:29:58with the garnishes of your choice.
0:29:58 > 0:30:00- We'll give you 20 minutes. - Right.- Off you go.
0:30:00 > 0:30:02Thank you.
0:30:09 > 0:30:12- Have you got a burger on the menu in the pub where you work?- Yeah.
0:30:12 > 0:30:14Good. All right. Good.
0:30:19 > 0:30:21Stuart, you've had five minutes.
0:30:21 > 0:30:23You've got 15 minutes left.
0:30:23 > 0:30:27- Plenty of time. - Stuart, why MasterChef?
0:30:27 > 0:30:30It was programmes like MasterChef that got me into cooking.
0:30:30 > 0:30:33- This is actually the fourth time I've applied for MasterChef.- Oh, OK.
0:30:33 > 0:30:36- Twice for normal, twice for professional.- Is that right?
0:30:36 > 0:30:38So, I've got here now, so...
0:30:38 > 0:30:41If you win this, you could then apply for Celebrity.
0:30:45 > 0:30:49- You've got five minutes, chef.- Thank you.
0:30:49 > 0:30:52You're very calm, Stuart. Very, very calm.
0:30:52 > 0:30:55Can't do anything about it, can I? Just got to wait for it to cook.
0:31:03 > 0:31:05You've got 90 seconds.
0:31:17 > 0:31:19- Are you done, chef?- That's me done.
0:31:33 > 0:31:35Stuart, there's a lot more that could have been done with
0:31:35 > 0:31:37this dish to make it exciting.
0:31:37 > 0:31:40For me, it's just a cooked minced piece of meat, and just squashing
0:31:40 > 0:31:44the burger down in the pan, you are pushing all that flavour out of it.
0:31:44 > 0:31:46You don't do that with anything.
0:31:46 > 0:31:50- MONICA:- It's not great, but you've given us a burger.
0:31:50 > 0:31:53I'm really, really hoping that in the next round, Stuart,
0:31:53 > 0:31:55you're going to come back with a bit more oomph
0:31:55 > 0:31:57and ready to fight for the next round.
0:31:57 > 0:31:59- It's not great, but it's not a disaster.
0:31:59 > 0:32:02It's up to you now to turn this around.
0:32:02 > 0:32:04- Yeah.- All right? Off you go, chef.- Thank you.
0:32:04 > 0:32:06Thank you.
0:32:12 > 0:32:14A bit down. It could have gone better.
0:32:14 > 0:32:17Something I cook day in and day out, but it just didn't seem to go right.
0:32:17 > 0:32:20I expected nerves, but not to be as nervous.
0:32:21 > 0:32:27Your langoustine skills test - one of them did OK.
0:32:27 > 0:32:29The other two...not great.
0:32:29 > 0:32:31No.
0:32:31 > 0:32:35With the burger skills test, we had one wonderful burger
0:32:35 > 0:32:38and then two pretty average burgers.
0:32:38 > 0:32:42- I think today has been a tough day for both our skills tests.
0:32:42 > 0:32:46What we thought would be simple tests for our chefs to sort of
0:32:46 > 0:32:49- come in here and take it to the next level has been a disappointment.- Mm.
0:32:49 > 0:32:52Don't be disappointed, you two. I know what you're like.
0:32:52 > 0:32:55We've been here before. We know how quickly this can turn around.
0:32:55 > 0:32:59I think they've all got to come into the kitchen and cook their
0:32:59 > 0:33:02signature dish with some energy and some passion and some fire.
0:33:21 > 0:33:23You've all had a go at the skills test
0:33:23 > 0:33:26with varying degrees of success,
0:33:26 > 0:33:29but now is a real chance to show off.
0:33:30 > 0:33:33This dish is all about you and who you are.
0:33:33 > 0:33:38You've got one hour and 15 minutes to give us your best signature dish.
0:33:38 > 0:33:40Three of you at the end of today
0:33:40 > 0:33:43are going to be leaving the competition
0:33:43 > 0:33:44and three of you are going to go through.
0:33:44 > 0:33:46Off you go.
0:33:56 > 0:33:58Expectations are very high.
0:33:58 > 0:34:01I'd like to show the judges that I can actually cook.
0:34:01 > 0:34:04I'm so excited that I'm here.
0:34:04 > 0:34:07I'm over the moon, honestly, this is a dream to be here.
0:34:12 > 0:34:15- Mateusz, how are you?- Very nervous.
0:34:15 > 0:34:17You did pretty good in the last round.
0:34:17 > 0:34:19Tell me, what are you going to make for us now?
0:34:19 > 0:34:23I'm cooking a lobster and spinach risotto with a sauteed lobster tail.
0:34:23 > 0:34:26It's going to be on top of scallop carpaccio.
0:34:26 > 0:34:28You're going to have raw scallop
0:34:28 > 0:34:30and, on top of that, you're going to have a risotto
0:34:30 > 0:34:32- and, on top of that, you're going to have a lobster tail?- Yes.
0:34:32 > 0:34:35You do realise this is a highly unusual thing to do,
0:34:35 > 0:34:36- don't you?- Yes.
0:34:36 > 0:34:39It's beautiful ingredients and they will speak for themselves.
0:34:39 > 0:34:43Nice colours, nice presentation, nice flavour.
0:34:46 > 0:34:48I am a little bit confused.
0:34:48 > 0:34:52You do not put a risotto on top of a carpaccio.
0:34:52 > 0:34:54Carpaccio is raw, it's seasoned, a bit of oil, a bit of vinegar.
0:34:54 > 0:34:56It's supposed to be raw.
0:34:56 > 0:34:59By putting the risotto on top, it's just going to cook the scallop
0:34:59 > 0:35:00and it's almost pointless.
0:35:02 > 0:35:06You've had 20 minutes already. That's 55 minutes left.
0:35:06 > 0:35:09Flies by, doesn't it, eh?
0:35:11 > 0:35:14It'd mean a lot to impress them now
0:35:14 > 0:35:16after what they've just seen, cos at the minute,
0:35:16 > 0:35:18they think that I don't know what I'm doing
0:35:18 > 0:35:21so it means a lot for me to prove myself again,
0:35:21 > 0:35:23to show them that I do, and I've got a right to be here.
0:35:28 > 0:35:30John, what are you going to cook for us, then?
0:35:30 > 0:35:33Today, I'm going to be making a quail dish, using both the breasts.
0:35:33 > 0:35:35I'm taking the legs off to make some lollipops,
0:35:35 > 0:35:38carrot and potato fondants, some beetroot syrup
0:35:38 > 0:35:41- with a nice sauce with the red wine and the port.- OK.
0:35:41 > 0:35:44- Where's this dish from, then? - I sort of made it up not long back.
0:35:44 > 0:35:46I was thinking of a dish to do for this
0:35:46 > 0:35:47and I had to pick a core ingredient
0:35:47 > 0:35:49and just play with stuff to work round with it.
0:35:49 > 0:35:52What do you want to do now? What do you need to do now?
0:35:52 > 0:35:54I need to now prove to you I can cook cos my performance
0:35:54 > 0:35:57were embarrassing before and I understand how it looks.
0:35:57 > 0:35:59So now I'm going to prove to you
0:35:59 > 0:36:00what I'm doing is what I should be doing.
0:36:00 > 0:36:03- Good.- If you do it, no-one's going to be more delighted than us.
0:36:03 > 0:36:06- Good fighting spirit, John. - Thank you very much.
0:36:09 > 0:36:12John had a disastrous skills test.
0:36:12 > 0:36:14I want John to pick himself up off the floor
0:36:14 > 0:36:16and deliver us a great plate of food.
0:36:16 > 0:36:18If John can serve us a perfectly cooked quail dish
0:36:18 > 0:36:21and those little lollipops are well seasoned,
0:36:21 > 0:36:23they're not just deep-fried to death,
0:36:23 > 0:36:25I think he could give us a good dish here. He has to.
0:36:32 > 0:36:34I don't think I made a great impression on the judges.
0:36:34 > 0:36:37I think they think I'm somebody who wants to change their career,
0:36:37 > 0:36:40mid-life crisis. I'm really looking forward to cooking my own food
0:36:40 > 0:36:44cos it's a chance to try and prove that I am a chef,
0:36:44 > 0:36:47that I can do it and I will be trying my best.
0:36:49 > 0:36:51Stuart, what are you making?
0:36:51 > 0:36:53Sous-vide and then pan-fried loin of hogget,
0:36:53 > 0:36:57done with a red wine and lamb jus, a baked potato mash,
0:36:57 > 0:37:03cauliflower cheese, Vichy carrots and a sauteed sweetheart cabbage.
0:37:03 > 0:37:05Now, explain to people that don't know -
0:37:05 > 0:37:07between lamb and mutton, you've got hogget.
0:37:07 > 0:37:09Yeah, hogget's over a year old,
0:37:09 > 0:37:11just past the lamb stage before you get to mutton
0:37:11 > 0:37:13so hopefully you keep the tenderness
0:37:13 > 0:37:16and then you get a little bit more flavour cos of the age.
0:37:16 > 0:37:18Is this the kind of cooking you're doing at the moment?
0:37:18 > 0:37:21Yeah. It's the kind of food I've eaten all my life.
0:37:21 > 0:37:24It's traditional British, it's what I'm doing at the moment.
0:37:24 > 0:37:26It's the kind of stuff I was brought up with,
0:37:26 > 0:37:28but hopefully just lifted a little bit.
0:37:28 > 0:37:31What is it in this dish that's going to lift it up, do you think?
0:37:31 > 0:37:34I suppose, when I was growing up, big families,
0:37:34 > 0:37:37not everything was done as rich and as unctuous
0:37:37 > 0:37:39so it's trying to make everything
0:37:39 > 0:37:42as rich and as nice as I possibly can.
0:37:42 > 0:37:47- I don't mind admitting I'm very much looking forward to this.- Good.
0:37:49 > 0:37:53The thing that concerns me here is the red wine with the lamb sauce.
0:37:53 > 0:37:55Generally, you're making it with white wine.
0:37:55 > 0:37:58You just have to be careful of how strong you make the sauce.
0:38:00 > 0:38:02I love the sound of this dish because, for me,
0:38:02 > 0:38:05it's hearty, it's home cooking.
0:38:05 > 0:38:08If everything is cooked to perfection, we will be happy.
0:38:11 > 0:38:13Guys, you're halfway.
0:38:13 > 0:38:18You are halfway. 37 minutes left.
0:38:22 > 0:38:24Recovering from such a bad skills test,
0:38:24 > 0:38:27I'll just have to cook my dish to perfection.
0:38:27 > 0:38:29I'm worried about the whole dish now.
0:38:29 > 0:38:31I'm worried I'll let the pressure get to me again
0:38:31 > 0:38:34and just it all fall by the wayside and go wrong.
0:38:36 > 0:38:41- Tom, how are you?- I'm good, I'm good. I'm getting on, I'm happy.
0:38:41 > 0:38:43Everything's flowing as it is at the moment.
0:38:43 > 0:38:44What are you making for us?
0:38:44 > 0:38:47Roast duck with faggot, which is made from the leg,
0:38:47 > 0:38:50braised baby gem and a pea puree and pommes dauphine.
0:38:50 > 0:38:52I just think it's very well balanced
0:38:52 > 0:38:54and I don't like using too many ingredients.
0:38:54 > 0:38:55I just like using the main ingredients
0:38:55 > 0:38:59and making them stand out for themselves. I want it to wow you.
0:39:01 > 0:39:04This is classic cooking here from Tom.
0:39:04 > 0:39:07He's going to make faggots from the leg meat and the offal.
0:39:07 > 0:39:09That will look stunning on this plate.
0:39:09 > 0:39:12If Tom gets this dish right - beautifully cooked duck,
0:39:12 > 0:39:15pommes dauphine, great duck sauce -
0:39:15 > 0:39:17this could be sensational.
0:39:18 > 0:39:22You've got 30 minutes left. Half an hour left.
0:39:28 > 0:39:31I'll try my level best and I'll have to put more than 100%
0:39:31 > 0:39:35because obviously I didn't impress the judges in the skill test.
0:39:35 > 0:39:37I did some silly things.
0:39:37 > 0:39:39I need to change their opinion.
0:39:39 > 0:39:42I need to turn around their opinion, actually.
0:39:44 > 0:39:47- Bobby.- Chef. - What are you making for us?
0:39:47 > 0:39:48Sea trout and oyster
0:39:48 > 0:39:52and a bit of shimeji mushrooms, coriander sauce.
0:39:52 > 0:39:54There's coconut sauce - that's a traditional sauce.
0:39:54 > 0:39:57Right, so am I missing anything here?
0:39:57 > 0:40:00There's a pancake, a purple one, actually.
0:40:00 > 0:40:01You're making a purple pancake?
0:40:01 > 0:40:04Yeah, a traditional one. We eat it with this dish
0:40:04 > 0:40:06and I'm trying to involve it in a different way.
0:40:06 > 0:40:09So, you're cooking food of where you're from
0:40:09 > 0:40:13and you're taking that and sort of presenting it in a fine dining way?
0:40:13 > 0:40:16- Yes, Chef. That's what I want to cook.- It's what you want to cook
0:40:16 > 0:40:18and you're testing it out on me, Monica and Gregg?
0:40:20 > 0:40:23In MasterChef kitchen! What a time to do it!
0:40:23 > 0:40:25Bobby, it's exciting food.
0:40:25 > 0:40:27- Yeah.- It's complex food.- Thank you.
0:40:27 > 0:40:29- Thanks, Bobby.- Thanks, Chef.
0:40:33 > 0:40:36Bobby has got so many ingredients on his bench
0:40:36 > 0:40:39and he's just going through so many processes at the moment.
0:40:39 > 0:40:42We're going to be looking for all those different flavours
0:40:42 > 0:40:43that we love about Indian food.
0:40:43 > 0:40:46We want to taste the spices, we want to taste the ginger,
0:40:46 > 0:40:48but I certainly want to taste the sea trout.
0:40:48 > 0:40:50I don't want it over-camouflaged.
0:40:50 > 0:40:52Looking forward to the oysters,
0:40:52 > 0:40:56but that purple pancake - that's going to be interesting.
0:41:02 > 0:41:04I just freaked out in the first round.
0:41:04 > 0:41:06I didn't know what I was doing, to be honest,
0:41:06 > 0:41:10and I'm hoping to change their opinion just by cooking well.
0:41:10 > 0:41:12I want to prove that that first dish was just not me.
0:41:12 > 0:41:14Hopefully, I can bounce back.
0:41:18 > 0:41:21Ryan, you look very much in control.
0:41:21 > 0:41:23A lot better than the first round, anyway.
0:41:23 > 0:41:25What are you going to cook for us?
0:41:25 > 0:41:27Sous-vide chicken breasts, chicken and herb ravioli,
0:41:27 > 0:41:31sweetcorn puree, fresh sweetcorn and creamed leaks.
0:41:31 > 0:41:32Why have you picked this dish?
0:41:32 > 0:41:34It kind of reminds me of when I was a kid -
0:41:34 > 0:41:36chicken, sweetcorn, getting into pasta.
0:41:36 > 0:41:39My mum used to make that every Sunday
0:41:39 > 0:41:41so it means a lot to me, this dish.
0:41:44 > 0:41:45Ryan is making us chicken breast.
0:41:45 > 0:41:48He's taking the skin off, he's putting it into a sous-vide bag.
0:41:48 > 0:41:50He's serving it with little pasta parcels.
0:41:50 > 0:41:52I love the sound of this dish.
0:41:52 > 0:41:55I was not convinced by Ryan in the last round and, for me,
0:41:55 > 0:41:57this dish has got to be spot on.
0:41:59 > 0:42:02You have four minutes. That's all you've got, all right?
0:42:09 > 0:42:12- Guys, you've got just two minutes. Bobby, you got a plate out?- Yes.
0:42:12 > 0:42:14- You've got two minutes.- Yes.
0:42:26 > 0:42:28Stop! That's it, time's up.
0:42:32 > 0:42:34That went like that - bang! Gone.
0:42:34 > 0:42:37- Everything all right? - Yeah, it was just...
0:42:37 > 0:42:38- Happy?- Yeah.
0:42:40 > 0:42:42Ryan, up you come, please.
0:42:48 > 0:42:52Ryan is looking to impress with chicken breast
0:42:52 > 0:42:54served with chicken and herb ravioli,
0:42:54 > 0:42:59creamed leeks, wild mushrooms, carrots, sweetcorn puree
0:42:59 > 0:43:01and a chicken skin crisp.
0:43:06 > 0:43:09I like your presentation. It's clean, it's nice and simple.
0:43:19 > 0:43:22The chicken is cooked very well.
0:43:22 > 0:43:25It's so tender, it's very soft, it's been seasoned wonderfully.
0:43:25 > 0:43:27The ravioli, for me, was nice and thin.
0:43:27 > 0:43:29It was neat little pouches that you've made.
0:43:29 > 0:43:31The dish as a whole was pretty good.
0:43:31 > 0:43:36- Thanks.- What really pulls this dish together are those delicious leeks.
0:43:36 > 0:43:38The little sweetcorn, the carrots,
0:43:38 > 0:43:40this is a really well accomplished dish
0:43:40 > 0:43:43and I'm really happy for you that you've pulled this back
0:43:43 > 0:43:46cos that's all we want, is a chef to come back fighting
0:43:46 > 0:43:47and you've just done that.
0:43:47 > 0:43:49Well done!
0:43:49 > 0:43:51I'm really pleased for you
0:43:51 > 0:43:54and I just wonder where you were when I met you in the skills test.
0:43:54 > 0:43:56- Thank you.- Thank you.
0:43:58 > 0:44:00Amazing, absolutely amazing!
0:44:00 > 0:44:05I couldn't ask for more from what the judges said, so I'm overwhelmed.
0:44:15 > 0:44:19Head chef Mateusz has made pan-fried lobster tail
0:44:19 > 0:44:22on a lobster and pea spinach risotto,
0:44:22 > 0:44:25sitting on a scallop carpaccio
0:44:25 > 0:44:29with a lime and rapeseed oil dressing.
0:44:29 > 0:44:30I'll tell you what,
0:44:30 > 0:44:33that's the first time I've ever seen anything like that.
0:44:33 > 0:44:35It makes me slightly nervous. It's highly original,
0:44:35 > 0:44:37it's very unusual. Let's have a go.
0:44:50 > 0:44:53The lobster, for me, is just slightly overcooked,
0:44:53 > 0:44:54but there's a lot of salt.
0:44:56 > 0:44:59The carpaccio has this really odd warmness to it
0:44:59 > 0:45:01and it's partly cooked and it's partly raw.
0:45:03 > 0:45:05Is it well executed?
0:45:05 > 0:45:08No, I don't think it is and I just think the idea's wrong.
0:45:10 > 0:45:12If you put something hot, which is a risotto,
0:45:12 > 0:45:15on top of a carpaccio, which is supposed to be cold,
0:45:15 > 0:45:18- practically something's going to give.- Yeah.
0:45:18 > 0:45:19Thank you very much.
0:45:26 > 0:45:30That was very hard. They said it was just OK,
0:45:30 > 0:45:34which is not what I wanted them to experience.
0:45:42 > 0:45:45Sheffield sous chef John has cooked quail breast
0:45:45 > 0:45:49with stuffed quail leg lollipops.
0:45:49 > 0:45:53They're served with carrot and potato fondants, pickled beetroot,
0:45:53 > 0:45:58a shallot puree and a red wine and port sauce.
0:46:12 > 0:46:16The sauce is far too big and rich and sweet in alcohol.
0:46:16 > 0:46:20The quails aren't cooked very well cos they're burnt at the top end.
0:46:20 > 0:46:23The fondants are tasteless because you spent the last hour with them
0:46:23 > 0:46:27boiling them in the stock and that's not how you cook a fondant.
0:46:27 > 0:46:31It just looks like you're trying too hard to do too many things
0:46:31 > 0:46:33and it sort of hasn't worked.
0:46:33 > 0:46:38It feels like all the life has been cooked out of the vegetables.
0:46:38 > 0:46:39The sauce packs so much port flavour
0:46:39 > 0:46:42and I think because the rest of the plate is so bland,
0:46:42 > 0:46:44that's all I can taste now.
0:46:46 > 0:46:49I'm happy with your quail. I really like the lollipop.
0:46:49 > 0:46:54The sauce is, although a decent sauce, it's far too big
0:46:54 > 0:46:55and sweet for that quail.
0:46:56 > 0:46:59- Thank you very much. - Thank you, cheers.
0:47:01 > 0:47:05The feedback that I got was not great, I suppose.
0:47:05 > 0:47:08I was just testing the water, seeing if I was at a level.
0:47:08 > 0:47:11It seems with the comments that I'm not, but it's fine.
0:47:11 > 0:47:13That's what I've come here to find out.
0:47:22 > 0:47:23Stuart's hopes rest
0:47:23 > 0:47:29with his sous-vide and pan-fried loin of hogget with baked mashed potatoes,
0:47:29 > 0:47:34cauliflower cheese, sweetheart cabbage, carrots,
0:47:34 > 0:47:40roast shallots, salt-baked beetroot and a red wine and lamb sauce.
0:47:45 > 0:47:48Stuart, on the presentation, it's not a refined plate of food,
0:47:48 > 0:47:51but it does look like a plate of food that needs to be eaten.
0:47:51 > 0:47:53It's inviting.
0:48:03 > 0:48:07I LOVE the hogget. The carrots are beautiful and sweet.
0:48:07 > 0:48:09The sauce is big and bold.
0:48:09 > 0:48:14You're not pushing any boundaries here whatsoever,
0:48:14 > 0:48:18but it's a really good, tasty plate of food.
0:48:19 > 0:48:24I kind of feel nostalgic about it, like I'm with my best friends,
0:48:24 > 0:48:29it's Sunday, we're sitting down to a great Sunday lunch. It's not bad.
0:48:29 > 0:48:30This, for me, is comfort food.
0:48:32 > 0:48:34It's not fine dining, but, for crying out loud,
0:48:34 > 0:48:35it doesn't half taste good.
0:48:35 > 0:48:39- Thank you, Stuart.- Thank you very much.- Thank you.- Thank you.
0:48:42 > 0:48:46I feel a lot better after that. It just seemed to go a lot better.
0:48:46 > 0:48:50It's the type of food I do and they seemed to enjoy it.
0:48:50 > 0:48:53I'm just going to wait and see what the final verdict is.
0:49:02 > 0:49:07Tom has cooked roast breast of duck, braised baby gem lettuce,
0:49:07 > 0:49:15peas, pea puree, pommes dauphine and a duck sauce infused with honey.
0:49:17 > 0:49:21- Didn't you have little faggots to go on this?- I did.- Where are they?
0:49:21 > 0:49:25- They're still in the pan.- Oh! - It was just one of those things.
0:49:25 > 0:49:30You get caught in the moment and you get flustered. I'm gutted.
0:49:39 > 0:49:42I like the sauce, Tom. It's got a great flavour to it.
0:49:42 > 0:49:44I love the fact that you can get the honey
0:49:44 > 0:49:46and the sharpness of the vinegar coming through.
0:49:46 > 0:49:48Great colour as well.
0:49:48 > 0:49:51I just feel that you've not really maxed out on all the flavours
0:49:51 > 0:49:53that are on the plate.
0:49:53 > 0:49:55What I love is the sweetness of the sauce
0:49:55 > 0:49:58with a little bit of sharpness
0:49:58 > 0:50:01and of course fresher sweetness of your pea puree.
0:50:01 > 0:50:05It takes a lot of skill to get a great sauce like that
0:50:05 > 0:50:08within an hour and 15 minutes, Chef.
0:50:08 > 0:50:10You bring great things to the dish,
0:50:10 > 0:50:13but it hasn't really quite got there.
0:50:13 > 0:50:15Thank you.
0:50:15 > 0:50:17- Thank you, Tom. - Thanks, Tom.- Thank you.
0:50:20 > 0:50:22I shouldn't have got flustered, it was just left in the pan
0:50:22 > 0:50:26and I realised two minutes before I was about to take my dish up.
0:50:26 > 0:50:29I'm really kicking myself.
0:50:29 > 0:50:32I'm going to have a few stiff ones when I get out of here tonight.
0:50:38 > 0:50:39Hmm!
0:50:41 > 0:50:43Finally, it's head chef Bobby.
0:50:43 > 0:50:45He's cooked confit sea trout,
0:50:45 > 0:50:48topped with a fermented rice flour and coconut pancake,
0:50:48 > 0:50:52a coriander sauce, mushrooms,
0:50:52 > 0:50:55Romanesco broccoli, soft boiled quail's eggs
0:50:55 > 0:50:58served with a battered oyster and a molee sauce.
0:51:02 > 0:51:06Love those colours! Love the colours.
0:51:17 > 0:51:20It's like a fusion of so many different flavours here,
0:51:20 > 0:51:22not just Indian.
0:51:22 > 0:51:25I have the cured sea trout, just lovely and pink.
0:51:25 > 0:51:28And then you've got the flavours of the curry coming through it.
0:51:28 > 0:51:30A very light chilly as well.
0:51:30 > 0:51:32And this pancake on the top -
0:51:32 > 0:51:34I've not had a pancake like that before.
0:51:34 > 0:51:36And you've said it is fermented.
0:51:36 > 0:51:39- So it does give an also spongy texture to it.- Yes.
0:51:40 > 0:51:43Did I like it? Yes, I did.
0:51:43 > 0:51:45But do I understand it? No, I don't.
0:51:47 > 0:51:48Yeah, wow.
0:51:50 > 0:51:52The two stars of this plate for me are the trout -
0:51:52 > 0:51:54I think that's beautifully cooked.
0:51:54 > 0:51:58- Nice and pink.- Thank you, chef. - Brilliant job on that one.
0:51:58 > 0:51:59And that fantastic sauce!
0:51:59 > 0:52:02I love the mildness of it. I love the flavour to it.
0:52:02 > 0:52:03I think it works very well.
0:52:04 > 0:52:06I'm not a big fan of the pancake,
0:52:06 > 0:52:08cos I don't really see the point of it.
0:52:08 > 0:52:11But having said that, Bobby, I think the flavours are great.
0:52:12 > 0:52:15Very much like that coriander and garlic
0:52:15 > 0:52:17green little globules you've got there.
0:52:17 > 0:52:20That's a big punch of very exciting flavour.
0:52:20 > 0:52:22You've got some really vivid colours.
0:52:22 > 0:52:23I like your cooking.
0:52:24 > 0:52:27- Thank you.- I enjoyed your food. - Thanks, Bobby.
0:52:28 > 0:52:32I am happy with the dish, how it came out and everything.
0:52:32 > 0:52:36I pushed myself but I still feel I could have done better.
0:52:39 > 0:52:40What I am pleased about
0:52:40 > 0:52:43and what you should be really pleased about
0:52:43 > 0:52:46is how you turned this around from the skills test earlier.
0:52:46 > 0:52:48This isn't going to be an easy judging for us.
0:52:48 > 0:52:52Three of you are going to stay, three of you have got to go.
0:52:52 > 0:52:55Go and take a break while we do some judging.
0:52:55 > 0:52:56Off you go. Thank you, chefs.
0:53:07 > 0:53:11Actually, I think we had a very, very decent round
0:53:11 > 0:53:12of signature dishes, here.
0:53:12 > 0:53:15Quite a few of our chefs had a lot of ground to make up
0:53:15 > 0:53:18and I think a few of them did that. So I am much happier.
0:53:18 > 0:53:20Before we decide who is going to go through
0:53:20 > 0:53:22to become a quarter-finalist,
0:53:22 > 0:53:24can I just mention someone
0:53:24 > 0:53:27who I think is not ready yet for this competition?
0:53:27 > 0:53:30And that is young John.
0:53:30 > 0:53:33- I agree.- He didn't know how to make mayonnaise in the skills test.
0:53:33 > 0:53:37And there were real issues with his quail dish.
0:53:37 > 0:53:40I think John's time in the competition is up.
0:53:41 > 0:53:43Who was your favourite cook?
0:53:43 > 0:53:44I liked Ryan's dish. It was nice.
0:53:44 > 0:53:47I loved the creamed leeks. The chicken was beautifully cooked.
0:53:47 > 0:53:48The ravioli!
0:53:48 > 0:53:51He did the chicken ravioli with the tarragon. That was good.
0:53:51 > 0:53:55Ryan definitely did much better than that skills test.
0:53:55 > 0:53:58This is what we want to see, a chef that's ready to come back fighting.
0:53:58 > 0:54:01It was probably the better of the six dishes
0:54:01 > 0:54:03and I think Bobby was just sitting behind.
0:54:03 > 0:54:06The garnishes were beautifully finished.
0:54:06 > 0:54:08They were tasty, the sauce was delicious.
0:54:08 > 0:54:09You loved the little green sauce.
0:54:09 > 0:54:13And you can't take it away that the salmon trout was beautifully cooked.
0:54:13 > 0:54:15You know, what more can you ask for?
0:54:15 > 0:54:17His food is different, it's interesting.
0:54:17 > 0:54:19I think he's got something we want to see a bit more of.
0:54:19 > 0:54:22So, Ryan goes through, Bobby goes through.
0:54:23 > 0:54:26Can we talk about Mateusz? Cos he confuses me.
0:54:26 > 0:54:28He did a very, very good burger.
0:54:28 > 0:54:31He then comes in and just does one of the most unusual...
0:54:31 > 0:54:35in fact odd things I have ever seen.
0:54:35 > 0:54:39The carpaccio and a risotto with the lobster... Oh!
0:54:39 > 0:54:41For me, out of the skills test,
0:54:41 > 0:54:43he was the better chef out of the six
0:54:43 > 0:54:46and I just felt that he threw that out of the window with this dish.
0:54:47 > 0:54:49Tom - the concept of the dish made sense.
0:54:49 > 0:54:51It was all there.
0:54:51 > 0:54:52The faggots for me...
0:54:52 > 0:54:55Oh, I only wish he had put those on the plate.
0:54:55 > 0:54:56If he had another four, five minutes,
0:54:56 > 0:54:59this would have been a very, very well executed plate of food.
0:54:59 > 0:55:01I just felt it was rushed.
0:55:01 > 0:55:03I think Tom is a decent chef.
0:55:03 > 0:55:06Is he good enough for a quarter-final place?
0:55:07 > 0:55:09Stuart's food is food you want to eat.
0:55:09 > 0:55:11You know, it's hearty, it's warming food.
0:55:11 > 0:55:12Food for the soul.
0:55:12 > 0:55:15I really loved the flavour of the hogget.
0:55:15 > 0:55:18The question is, does Stuart have any more in the tank?
0:55:18 > 0:55:20Is there anything else that he can bring to the table?
0:55:20 > 0:55:22That is the big question.
0:55:25 > 0:55:26I don't know if I've done enough.
0:55:26 > 0:55:29There is some good cooks out there - good chefs.
0:55:29 > 0:55:30I just hope I have.
0:55:31 > 0:55:33To stay in the competition means everything to me
0:55:33 > 0:55:35and I would love to stay
0:55:35 > 0:55:37and to show the judges I am really, really worth it.
0:55:39 > 0:55:42I was as cool as a cucumber when I walked in this morning.
0:55:42 > 0:55:44I think it's just been a bad day at the office
0:55:44 > 0:55:47and I would be gutted if I went home, I would.
0:55:47 > 0:55:49I'm going to look at it from the point of view
0:55:49 > 0:55:52as who can deal with what's coming in the next round.
0:55:52 > 0:55:54I know who I'd like.
0:56:04 > 0:56:07Three of you are going to be quarter-finalists.
0:56:07 > 0:56:10Three of you unfortunately are leaving us.
0:56:11 > 0:56:14Our first chef leaving the competition is...
0:56:16 > 0:56:18..John.
0:56:23 > 0:56:26Leaving at this stage, it's obviously not ideal.
0:56:26 > 0:56:30I've had a good time - coming out for the day, met some people.
0:56:30 > 0:56:32Been on TV for ten minutes!
0:56:32 > 0:56:34What's the worst that can happen?
0:56:36 > 0:56:39Our second chef leaving the competition is...
0:56:42 > 0:56:44..Mateusz.
0:56:48 > 0:56:50Obviously I am very disappointed to leave.
0:56:50 > 0:56:54The judges haven't seen the best of my cooking, obviously, today.
0:56:54 > 0:56:55I wish I could do it again.
0:56:58 > 0:57:00Our third chef leaving the competition is...
0:57:06 > 0:57:07..Stuart.
0:57:13 > 0:57:16It is devastating to be leaving at this stage.
0:57:16 > 0:57:18I thought I had maybe just done enough but...
0:57:18 > 0:57:20obviously not.
0:57:22 > 0:57:24Chefs, congratulations. You are quarter-finalists.
0:57:26 > 0:57:29'I really did not think that I was going to get through.'
0:57:29 > 0:57:31I am over the moon. I am so happy.
0:57:31 > 0:57:32I'm shocked, more than anything.
0:57:34 > 0:57:37'Feeling excited about the next round.'
0:57:37 > 0:57:40I am feeling great. It's good. A good feeling.
0:57:40 > 0:57:42'This morning, I was terrified.'
0:57:42 > 0:57:44This afternoon, feeling a lot better now.
0:57:44 > 0:57:46I am definitely on top of the world. Definitely!
0:57:54 > 0:57:56Next time, it's the last of the quarter-finals.
0:57:58 > 0:58:01The best six chefs from this week's heats
0:58:01 > 0:58:04will battle it out with a pastry invention test...
0:58:04 > 0:58:06Very beautifully executed.
0:58:06 > 0:58:08Everything about this dish works.
0:58:08 > 0:58:12..before having to face the country's most discerning food critics.
0:58:12 > 0:58:15That is just sensational.
0:58:16 > 0:58:17Oh!
0:58:17 > 0:58:19Bleurgh!
0:58:19 > 0:58:21HE EXCLAIMS
0:58:21 > 0:58:23Wine.