0:00:02 > 0:00:05It's the Professional MasterChef semifinals.
0:00:07 > 0:00:11Last week, the knockouts reduced 12 chefs
0:00:11 > 0:00:13down to the best eight.
0:00:17 > 0:00:18Now, they'll be split up
0:00:18 > 0:00:23and sent to cook for some of the most inspirational chefs in the country.
0:00:27 > 0:00:30- So, this is where it really hits. You need to knuckle down, yeah?- OK.
0:00:30 > 0:00:32Good start, good solid start, I'm impressed.
0:00:32 > 0:00:37Then, they will cook off against each other for a place in the finals.
0:00:38 > 0:00:41Outstanding, absolutely brilliant.
0:00:41 > 0:00:46First up, it's 34-year-old sous-chef Mark from London
0:00:46 > 0:00:50and 25-year-old junior sous-chef Dean from Wiltshire.
0:00:53 > 0:00:56Obviously, I just want to keep pushing, keep going.
0:00:56 > 0:00:58Hopefully, I'll get all the way to the final.
0:00:58 > 0:01:02I need to stay focused and get my head down and just crack on.
0:01:02 > 0:01:04It's getting really, really difficult now.
0:01:04 > 0:01:06The competition's taken over my life.
0:01:08 > 0:01:11I've gone through every emotion you could possibly imagine.
0:01:11 > 0:01:14I don't know how my fiancee's coping with me at the moment.
0:01:14 > 0:01:16I'm just a bag of nerves all the time.
0:01:16 > 0:01:18It's really, really tough.
0:01:18 > 0:01:21I'm not going to lie about it but it's an incredible competition.
0:01:24 > 0:01:27Marcus, it is now our semifinal week
0:01:27 > 0:01:30and it is getting very exciting.
0:01:38 > 0:01:41It's 8am and Dean and Mark are on their way
0:01:41 > 0:01:43to the village of Sparkwell, in Devon.
0:01:44 > 0:01:47I've had a couple of thoughts about where we're going
0:01:47 > 0:01:49and I really hope it is the place I'm thinking.
0:01:49 > 0:01:51Got a few nerves in there but I know when I get there,
0:01:51 > 0:01:53I'll be really excited, really up for it.
0:01:55 > 0:01:57Yeah, I'm feeling all right.
0:01:57 > 0:01:59Bit anxious to know where we're going.
0:01:59 > 0:02:01It's a bit nerve-racking.
0:02:02 > 0:02:05Today, they'll be working alongside a chef
0:02:05 > 0:02:08who's achieved the accolade they're both fighting for.
0:02:11 > 0:02:15In 2012, along with fellow contestant Keri Moss,
0:02:15 > 0:02:20Anton Piotrowski was crowned Professional MasterChef champion.
0:02:22 > 0:02:24The guy is brilliant.
0:02:24 > 0:02:27Everything he touches and puts on the plate not only looks great,
0:02:27 > 0:02:30but it tastes great and it's also challenging.
0:02:32 > 0:02:34It's pushing the barriers.
0:02:35 > 0:02:38A year before he won the champion's title,
0:02:38 > 0:02:41Anton and his wife opened up a restaurant in the village
0:02:41 > 0:02:42where he grew up.
0:02:44 > 0:02:47We built this kind of derelict pub into something that we wanted.
0:02:49 > 0:02:52We ended up no money left at all. I think we had 55 quid.
0:02:55 > 0:02:59Last year, it was awarded its first Michelin star
0:02:59 > 0:03:03and has just been voted Country Dining Pub Of The Year.
0:03:04 > 0:03:06Every chef dreams of getting a Michelin star and, you know,
0:03:06 > 0:03:09you push really hard for it.
0:03:09 > 0:03:12This year it came along, I just bawled out in tears,
0:03:12 > 0:03:13like, properly broke down in tears.
0:03:13 > 0:03:15Not those tears that you can't catch your breath,
0:03:15 > 0:03:17like, proper emotional tears.
0:03:20 > 0:03:22My food follows the garden...
0:03:23 > 0:03:24..and the earth.
0:03:24 > 0:03:27What's growing at the time is what you put on the plate.
0:03:31 > 0:03:35The style of food is British boozer with a weird little touch to it.
0:03:40 > 0:03:43- A dory and a duck, guys. - STAFF:- Yes, Chef.
0:03:44 > 0:03:47MasterChef played a massive role in my life.
0:03:48 > 0:03:50It changed me as a person.
0:03:52 > 0:03:54You become more confident in yourself.
0:03:56 > 0:04:00I could tell you probably every day of MasterChef that I was on it,
0:04:00 > 0:04:01an amazing experience.
0:04:03 > 0:04:05I think the journey these guys are going to have
0:04:05 > 0:04:08is something that they'll cherish for the rest of their life.
0:04:17 > 0:04:19Hi, guys, how you doing? Welcome to Devon.
0:04:19 > 0:04:20Welcome to Treby Arms.
0:04:20 > 0:04:22You got some dishes on the menu today
0:04:22 > 0:04:25that you're going to be cooking that are very close to my heart.
0:04:25 > 0:04:27You may come from different styles of kitchens but mine
0:04:27 > 0:04:29is about being chilled out and enjoying the food
0:04:29 > 0:04:31and making sure that when you cook something
0:04:31 > 0:04:33you love what you do and that's all I ask for.
0:04:33 > 0:04:34You've got a bit of a day ahead of you.
0:04:34 > 0:04:37Hope you'll enjoy it. I know exactly how you're feeling.
0:04:37 > 0:04:40We're going to get some Ts on, then we can crack on with service.
0:04:41 > 0:04:43I feel great that we're cooking, yeah.
0:04:43 > 0:04:46Anton's given like a lot of chefs a lot of inspiration.
0:04:47 > 0:04:49Every dream is possible.
0:04:50 > 0:04:54He's been in our shoes so he knows what we're going through.
0:04:54 > 0:04:56But I'm not sure if he'll cut us any slack,
0:04:56 > 0:04:58I think he's still got to hit his standards.
0:04:59 > 0:05:01A Michelin star gastro-pub
0:05:01 > 0:05:04is something that I've wanted for a while.
0:05:04 > 0:05:07Anton is an inspiration, really.
0:05:07 > 0:05:09To have gone from winning the competition
0:05:09 > 0:05:13to now having his own Michelin star is something to be inspired by
0:05:13 > 0:05:16and, you know, I just hope I can do the same.
0:05:25 > 0:05:29During service, Dean will make Anton's starter
0:05:29 > 0:05:34of scallops topped with burnt apple and lemon balm purees.
0:05:35 > 0:05:38Pickled onion gel and lobster powder.
0:05:38 > 0:05:42The scallops are on brown shrimps, cockles and clams,
0:05:42 > 0:05:46mixed with compressed cucumber, pickled samphire
0:05:46 > 0:05:48and a citrus dressing.
0:05:48 > 0:05:52It's finished with edible flowers.
0:05:54 > 0:05:56So, we're going to start by just giving this
0:05:56 > 0:05:5820 seconds in the kamado.
0:05:58 > 0:06:01And it is just 20 seconds.
0:06:02 > 0:06:04Then we're going to cover it in a little bit of oil.
0:06:04 > 0:06:07We get some lovely hand-dived scallops from the Isle of Skye
0:06:07 > 0:06:10and it's a very personal friend that dives them for us as well.
0:06:10 > 0:06:12So they're perfectly selected.
0:06:12 > 0:06:14Dry ice put into the bottom.
0:06:14 > 0:06:16We've got the seaweed to sit on top
0:06:16 > 0:06:19and this will really give a perfume when you smell it.
0:06:19 > 0:06:22Here, you've got some brown shrimps and a little bit of cucumber
0:06:22 > 0:06:24and we've got a citrus dressing.
0:06:24 > 0:06:26It's just a little hint.
0:06:26 > 0:06:29Just going to pour these into the middle.
0:06:29 > 0:06:31Next, you're going to put some pickled samphire.
0:06:31 > 0:06:33Once it's pickled, you've got about an hour and a half
0:06:33 > 0:06:35before it kind of starts to die.
0:06:35 > 0:06:37And respect it, someone's gone out and foraged it.
0:06:37 > 0:06:39Everything on here is just as important as the scallop.
0:06:39 > 0:06:41We're not just talking about the scallop,
0:06:41 > 0:06:43we're talking about the whole bed of the sea.
0:06:43 > 0:06:46Then we're just going to blowtorch the scallop.
0:06:48 > 0:06:51Get a nice colour all the way round.
0:06:51 > 0:06:53When you got ten on and you're plating this
0:06:53 > 0:06:55without anyone helping you,
0:06:55 > 0:06:57yeah, I wouldn't want to be in your shoes.
0:06:57 > 0:06:59But that's what we do as chefs, don't we?
0:06:59 > 0:07:03Right, you've got a little dot of burnt apple puree.
0:07:04 > 0:07:05You've got the pickled onion.
0:07:05 > 0:07:08'You can't really muck around too much with the scallop.
0:07:08 > 0:07:10'We've got some pickled onion gel.'
0:07:10 > 0:07:13If you get too much on the scallop and it's over-smoked,
0:07:13 > 0:07:15then we'll have to start again.
0:07:15 > 0:07:16Yeah, it is difficult.
0:07:16 > 0:07:19These are all picked in the morning from our allotment.
0:07:19 > 0:07:21So about four or five of those on top.
0:07:22 > 0:07:26When you use your fingers, try not to bruise the flowers or anything.
0:07:26 > 0:07:28We've got some lobster powder.
0:07:28 > 0:07:30It's really sweet so it really balances out
0:07:30 > 0:07:32with all the other bits that are on there.
0:07:32 > 0:07:35In this pan, we're going to bring up some kelp water.
0:07:35 > 0:07:37It's made with like seven different seaweeds.
0:07:37 > 0:07:39Then you get the theatre at the table.
0:07:41 > 0:07:43Obviously, that will go out and when you get it
0:07:43 > 0:07:47and everyone's sat at the table, you'll obviously get that smell.
0:07:47 > 0:07:50- It is really like the smell of the sweet sea on an ocean bed.- Yeah.
0:07:53 > 0:07:55You're probably going to do about 40 of these today.
0:07:55 > 0:07:57And it's going to be fast and quick, you know.
0:07:57 > 0:07:59Service is probably about 45 minutes.
0:07:59 > 0:08:01But we'll get through it. It'll be fine.
0:08:01 > 0:08:03- Just be happy, mate, and enjoy it. - Will do.
0:08:03 > 0:08:05Do think you're OK doing that?
0:08:05 > 0:08:07Yeah, I think so, I think it's a little bit fiddly
0:08:07 > 0:08:10but I think hopefully I should be able to manage it.
0:08:10 > 0:08:13Good luck, dude. Let's crack on and get service going.
0:08:16 > 0:08:18It's absolutely incredible.
0:08:18 > 0:08:21It brings back childhood memories of, like, cockles on the beach
0:08:21 > 0:08:24and the smell, the aroma and everything just works so well.
0:08:24 > 0:08:27Amazing. Just speechless.
0:08:30 > 0:08:33Mark will be in charge of the main.
0:08:33 > 0:08:37A Cajun spiced goat loin served with a goat samosa,
0:08:37 > 0:08:40and chilli and coriander black-eyed beans.
0:08:41 > 0:08:44It's garnished with an aubergine puree,
0:08:44 > 0:08:47glazed apricots and charred lettuce.
0:08:49 > 0:08:53The sauce is a goat reduction.
0:08:53 > 0:08:55We've got some locally bred goat.
0:08:55 > 0:08:58It's using a product and showing people a product
0:08:58 > 0:09:00that is not really used that much in this country
0:09:00 > 0:09:01but we have an abundance of it.
0:09:03 > 0:09:04And that's what we're all about.
0:09:04 > 0:09:06Supporting stuff that's really kind of sustainable.
0:09:06 > 0:09:10It's a kid loin, it's a little bit tougher than lamb
0:09:10 > 0:09:13so don't keep it too pink, just go a little bit over.
0:09:13 > 0:09:15It's a lot to do with feel and touch.
0:09:15 > 0:09:17You can get the thermometer out and check it when you get to that.
0:09:17 > 0:09:19- It's perfectly fine.- Yeah.
0:09:19 > 0:09:22But old school's the new school for me, as well.
0:09:22 > 0:09:24Touch and feel and understanding the product
0:09:24 > 0:09:25is the most important thing, dude.
0:09:25 > 0:09:29We're going to start by coating the loin in a Cajun seasoning.
0:09:29 > 0:09:31It's a very '80s kind of style of seasoning
0:09:31 > 0:09:34but it's the seasoning that I really like for, you know, lamb and goat.
0:09:34 > 0:09:35Get it in.
0:09:36 > 0:09:39So you want some rosemary. Garden thyme.
0:09:39 > 0:09:41And we've got some lemon thyme as well.
0:09:41 > 0:09:43- See, that's got a crust on it now. - Yeah.
0:09:43 > 0:09:45That's about as far as you want to take it before it burns.
0:09:45 > 0:09:47- If it does burn...- We'll have to start again.
0:09:47 > 0:09:50- ..we'll get another loin on.- Yeah. - Keep moving it all the time.
0:09:50 > 0:09:52Don't be shy to move it. You can shake it if you want.
0:09:52 > 0:09:54You rock it how you want to rock it, mate.
0:09:54 > 0:09:57- How you feel comfortable cooking, you cook it.- OK.
0:09:57 > 0:09:59I'm going to give it three minutes in the oven at 180.
0:10:02 > 0:10:05While that's in the oven, you've got some chilli and some coriander.
0:10:05 > 0:10:07You've got the black-eyed beans.
0:10:07 > 0:10:09If they split, we've got to start again.
0:10:09 > 0:10:11The goat sauce.
0:10:11 > 0:10:13That gets passed and that gets brought up onto the pass.
0:10:14 > 0:10:17We've got some blended demerara sugar,
0:10:17 > 0:10:19apricots go really well with this spice as well.
0:10:19 > 0:10:21They give a real nice richness to it.
0:10:21 > 0:10:23So, we've got the samosas here.
0:10:23 > 0:10:26If you just drop that in the fryer just to get crisped up for a minute.
0:10:28 > 0:10:29Just going to get the goat out.
0:10:29 > 0:10:31It will feel a little bit tense to the touch
0:10:31 > 0:10:35but that is a tense meat, even when it's raw as well.
0:10:35 > 0:10:36While that's resting,
0:10:36 > 0:10:38now we're going to start thinking about building.
0:10:40 > 0:10:41You want to char the stem.
0:10:41 > 0:10:44And just going to soften the bit that's really hard.
0:10:44 > 0:10:47So we've got some of the black-eyed beans here.
0:10:47 > 0:10:49Getting that dish completely right is all about seasoning.
0:10:49 > 0:10:51Making sure it's fresh.
0:10:51 > 0:10:53But it's all shouting about that goat.
0:10:55 > 0:10:58Gently place one bit going that way, one bit going this way.
0:11:00 > 0:11:04So you'll cover the dish completely, like a little blanket.
0:11:06 > 0:11:07It's kind of like the goat, you know,
0:11:07 > 0:11:09the goat will be hid underneath a blanket of hay
0:11:09 > 0:11:12and we've kind of hid it in that way that it's a big surprise.
0:11:12 > 0:11:15My mum will know if this is right cos she, you know,
0:11:15 > 0:11:18- she loves this dish.- OK.
0:11:18 > 0:11:20- Give me some skin. - ANTON LAUGHS
0:11:24 > 0:11:26- Good?- It's sensational.
0:11:26 > 0:11:30Yeah, outrageously good. The goat is so tender.
0:11:30 > 0:11:31So you're going to get about 40 of those
0:11:31 > 0:11:33and it'll probably be quite rapid.
0:11:33 > 0:11:35It'll be quite a fast pace for the tables.
0:11:35 > 0:11:38It'll be like ten, six, four, ten, six, four, two, two.
0:11:38 > 0:11:39We're going to rock it out.
0:11:39 > 0:11:41Thank you. I'm really, really excited.
0:11:41 > 0:11:43Yeah. It's a beautiful dish.
0:11:45 > 0:11:48I love the idea of the little covering as a surprise
0:11:48 > 0:11:51so you can just open it up and see some amazing food.
0:11:52 > 0:11:56It's not going to be easy but this is why we're here.
0:11:56 > 0:11:58I'm really looking forward to it to test myself.
0:12:02 > 0:12:04The restaurant is fully booked
0:12:04 > 0:12:09and many of the customers are regulars with high expectations.
0:12:09 > 0:12:11These dishes that are on the taster menu
0:12:11 > 0:12:13are very close to my family.
0:12:13 > 0:12:15And my mum worked here for the first two years.
0:12:15 > 0:12:17And my wife, she was a Michelin inspector,
0:12:17 > 0:12:19the worst Michelin inspector you could ever get
0:12:19 > 0:12:21turn up to your restaurant.
0:12:21 > 0:12:22Yeah, she is harsh.
0:12:25 > 0:12:27Being a Michelin-starred establishment,
0:12:27 > 0:12:30you know, we've got high expectations.
0:12:31 > 0:12:33Are you all ready, guys? We're going to get hit in a minute.
0:12:33 > 0:12:35It's going to be fast and quick.
0:12:35 > 0:12:38They've got to crack on and we've got a busy lunch.
0:12:39 > 0:12:42They've got a lot to do and a lot of things to get right.
0:12:42 > 0:12:46I said I wasn't going to be nervous. I'm beep-beeping myself.
0:12:46 > 0:12:48Yeah, no, it's good. It's awesome.
0:12:48 > 0:12:50It's nerve-racking because you don't know who's outside
0:12:50 > 0:12:53but obviously my mum's out there and she'll tell me if it was bad or not.
0:12:53 > 0:12:55- ALL:- Cheers.
0:12:57 > 0:12:59- Taster for four, guys. - STAFF:- Chef.
0:12:59 > 0:13:02Four scallop, four goat, four crab, four strawberry and a carrot.
0:13:02 > 0:13:04- STAFF:- Yes, Chef.
0:13:04 > 0:13:06- Plus a taster for six. - STAFF:- Yes, Chef.
0:13:06 > 0:13:08Yes, Chef.
0:13:08 > 0:13:12The pressure's now on for Dean to get all the starters out.
0:13:12 > 0:13:15So we've got a six and a four, Dean.
0:13:15 > 0:13:17- We'll do this together so do it as a ten.- OK.
0:13:17 > 0:13:19So, if you get ten scallops out.
0:13:19 > 0:13:21It's rocking.
0:13:22 > 0:13:24Just 20 seconds in there, dude.
0:13:28 > 0:13:30Backs, backs, backs, backs, backs.
0:13:35 > 0:13:36Little bit more on here.
0:13:36 > 0:13:38It really needs a little bit of colour
0:13:38 > 0:13:41- to get the heat into the inside. - OK, no worries.
0:13:41 > 0:13:43You can keep them moving on the tray
0:13:43 > 0:13:45cos the tray kind of keeps it warm for you.
0:13:45 > 0:13:46It's like a little hot plate, really.
0:13:46 > 0:13:49So you don't have to worry about it dropping in temperature or anything.
0:13:53 > 0:13:56- Chef, do you want to just taste that?- Let's have a little look.
0:13:58 > 0:13:59Yeah, nice.
0:14:13 > 0:14:15Chef, on the pass.
0:14:15 > 0:14:17So, guys, we're going to go on four scallops.
0:14:17 > 0:14:20Well done, Dean. They look awesome, mate.
0:14:20 > 0:14:23Bang on. Seasoned perfectly, you know, it's cooked perfectly.
0:14:23 > 0:14:25I wouldn't send it if I didn't think it was perfect.
0:14:25 > 0:14:27So, you know, he's doing really well.
0:14:30 > 0:14:32CHATTER
0:14:36 > 0:14:38I've just sent the first table of four
0:14:38 > 0:14:40and I've got a table of six
0:14:40 > 0:14:43and a table of two on order as well.
0:14:43 > 0:14:44In a minute we'll come up on ten,
0:14:44 > 0:14:47- we're ten goat together, all right, Dean?- Yes, Chef.
0:14:47 > 0:14:48Once they give us a warning on them,
0:14:48 > 0:14:50- we'll start plating them out. - Yes, Chef.
0:14:50 > 0:14:52I just want to get the first check on,
0:14:52 > 0:14:54just want to get the first go cooked and rested
0:14:54 > 0:14:56and then everything will be fine from there.
0:14:57 > 0:14:59So, this is going for my mum's table, guys.
0:14:59 > 0:15:00- STAFF:- Yes, Chef.
0:15:02 > 0:15:04Keep it up. You're a natural, Dean.
0:15:06 > 0:15:10Manic. It's different, different to what I'm used to.
0:15:11 > 0:15:13You all right? Everything's good? You all happy?
0:15:14 > 0:15:17- Doing really well, mate. Enjoying it?- Yeah, it's good.
0:15:17 > 0:15:19- It's good? - It's just getting used to it.
0:15:19 > 0:15:20Yeah, it's getting used to it.
0:15:20 > 0:15:22It's a new dish, as well, and it's always a little bit...
0:15:22 > 0:15:24CHATTER
0:15:32 > 0:15:35Anton must have really trained them well this morning
0:15:35 > 0:15:37because I couldn't have told the difference,
0:15:37 > 0:15:40it was really, really good. Delicious.
0:15:40 > 0:15:44The scallops were beautiful. Yes. That's what we say in Devon.
0:15:45 > 0:15:48Happy food, happy chefs, happy customers.
0:15:50 > 0:15:54- We're going to go on that ten goat, as well, all right, dude?- Yes, Chef.
0:15:55 > 0:15:57The focus is now on Mark,
0:15:57 > 0:16:00who suddenly has orders in for two tables at once -
0:16:00 > 0:16:03one for six and the other for four.
0:16:03 > 0:16:06- No pressure.- Just remember about the pan as well.
0:16:06 > 0:16:07Moving them round all the time.
0:16:10 > 0:16:13- If we get everything else lined up.- Yes, Chef.
0:16:13 > 0:16:14Get samosas done.
0:16:16 > 0:16:18- You all good?- Yes, Chef. - That's all we need to hear.
0:16:19 > 0:16:24Mark must make sure that each element matches the style and taste
0:16:24 > 0:16:27of Anton's multi award-winning food.
0:16:30 > 0:16:32- Looking good, mate.- Yes, Chef.
0:16:32 > 0:16:36- Right, we're going to crack on with the puree.- Yeah.- Sauce there.
0:16:36 > 0:16:38In the plate, you can look at me
0:16:38 > 0:16:40if you want to be cool or you can just do it how you feel.
0:16:40 > 0:16:43- ANTON LAUGHS - That's it, mate. Well done.
0:16:53 > 0:16:57- Yeah, looking good, dude. - Yes, Chef.- Nice and fast.
0:17:02 > 0:17:05Don't forget, at the end we can wipe round the edges,
0:17:05 > 0:17:08- clean up where we've made mess and stuff like that.- Yes, Chef.
0:17:09 > 0:17:12Perfect, bang on, mate. Let's go and put it up. Yes, nice.
0:17:21 > 0:17:23- Need to push it now, need to start going, yeah?- Yes, Chef.
0:17:29 > 0:17:31- It's looking really nice, Mark. - Thanks, Chef.
0:17:31 > 0:17:33Looks like you've been in the kitchen with us for years.
0:17:40 > 0:17:43That's lovely. Nice work, Mark, nice work.
0:17:44 > 0:17:48- This is a spiced Cajun goat. - Smells lovely.
0:17:52 > 0:17:56I think the dish was very well presented and very well cooked.
0:17:56 > 0:18:00The actual goat was very tender, very nice indeed.
0:18:00 > 0:18:02I would order that dish again, yes.
0:18:02 > 0:18:03I'm very happy, mate.
0:18:03 > 0:18:04That's a lot of people here, yeah?
0:18:04 > 0:18:08It never happens like that so you've done really well, dude.
0:18:08 > 0:18:10Plating that many at once is always going to be quite intense
0:18:10 > 0:18:13but when you've got his reputation on hold
0:18:13 > 0:18:14then, you know, you need to make sure
0:18:14 > 0:18:16that everything is absolutely perfect.
0:18:16 > 0:18:18I was a little shaky, to be honest, cos it's the first one
0:18:18 > 0:18:21but I have a good understanding of how he wants it to look
0:18:21 > 0:18:24so I just need to make sure I remember that every time I go up.
0:18:26 > 0:18:29I know how these guys are feeling, you know. They're thinking,
0:18:29 > 0:18:31"I've got to get this dish done but I've got to talk to you
0:18:31 > 0:18:33"and I've got to kind of do everything as well."
0:18:33 > 0:18:35So, it's a hard...it's a hard situation.
0:18:36 > 0:18:38With service in full swing,
0:18:38 > 0:18:43the orders for both chefs are showing no signs of slowing down.
0:18:43 > 0:18:48- Check on, three scallops, three goat, three crab.- Yes, Chef.
0:18:49 > 0:18:53- Let's push it out now, dude. We need to start going.- Yes, Chef.
0:18:53 > 0:18:55- Do you need some more seaweed? - Yes, Chef.
0:18:55 > 0:18:57Can I have some more seaweed, please?
0:19:04 > 0:19:06How's our seasoning, dude?
0:19:07 > 0:19:09A little bit more lemon, dude.
0:19:15 > 0:19:18Looking good. Really, really good.
0:19:18 > 0:19:21Guys, we've got a two and three scallops, OK?
0:19:21 > 0:19:24- I'm going on the two, Chef. - Table four, 101.
0:19:24 > 0:19:25And table 13.
0:19:25 > 0:19:28Good work, mate, it's awesome.
0:19:28 > 0:19:30CHATTER
0:19:30 > 0:19:32Super, thank you very much indeed.
0:19:34 > 0:19:36It's amazing. I absolutely love it.
0:19:36 > 0:19:38It's really refreshing, it's just got so many flavours.
0:19:38 > 0:19:40It's really nice.
0:19:41 > 0:19:44Even though service is coming to a close,
0:19:44 > 0:19:47there's no let up for Mark who gets another big order.
0:19:47 > 0:19:49I've got six more to go in the frying pan now,
0:19:49 > 0:19:53Get six more garnish on and then...eight, yeah?
0:19:53 > 0:19:54So I've got eight now.
0:19:54 > 0:19:57- Exactly the same as we've done last time, mate.- Yes, Chef.
0:19:59 > 0:20:02Try and pick them out so they're all very similar in shape and size.
0:20:02 > 0:20:04- Yes, Chef.- Yeah? How many have you got there?
0:20:04 > 0:20:07- Six.- Six, I reckon you'll get them all in, dude.- Yeah?
0:20:07 > 0:20:08Yeah, go for it.
0:20:13 > 0:20:15Remember about moving them around, dude, as well
0:20:15 > 0:20:18- so they take all the flavour from the pan, yeah?- Yes, Chef.
0:20:22 > 0:20:24Probably say three minutes on those.
0:20:26 > 0:20:29Awesome. You know, he's cooking everything perfectly.
0:20:29 > 0:20:31Speed's a little bit of a thing, but he's doing big tables.
0:20:31 > 0:20:33We're doing eights, and that doesn't happen here at all -
0:20:33 > 0:20:35normally it's twos and fours.
0:20:42 > 0:20:44Apricots on. Samosas down?
0:20:44 > 0:20:47- Yeah, they're coming now, Chef. - Lovely. You're all good.
0:20:52 > 0:20:54- Are you all good there, Mark? - Yes, Chef.
0:20:56 > 0:20:59That's it, mate. Bada-bing, bada-boom.
0:20:59 > 0:21:01Let's cover up the goat and send it.
0:21:06 > 0:21:07Looking really nice, Mark.
0:21:10 > 0:21:11Wow.
0:21:16 > 0:21:20The final seal of approval must come from the all-important diners.
0:21:20 > 0:21:25I've just had the Cajun goat and it was absolutely delicious.
0:21:25 > 0:21:27Yeah, I haven't heard anything from the family
0:21:27 > 0:21:29so that it's a good thing, you know?
0:21:29 > 0:21:31I think Mum or the wife would've been up in the pass saying,
0:21:31 > 0:21:34"You're missing this, you haven't done that."
0:21:38 > 0:21:40That's the last two checks on, guys.
0:21:40 > 0:21:42Let's make sure everything's perfect.
0:21:42 > 0:21:44We're doing really well, guys. I'm really happy.
0:21:46 > 0:21:48Finally, it's Dean's last push.
0:21:53 > 0:21:55Just finishing off service now.
0:21:55 > 0:21:56Obviously just want to make sure
0:21:56 > 0:21:58the last table goes as good as the first.
0:22:03 > 0:22:06Let's push it out and let's...leave with happy thoughts.
0:22:06 > 0:22:08Yes, Chef.
0:22:13 > 0:22:14- Well done, dude.- Thanks, Chef.
0:22:14 > 0:22:16Really appreciate it, mate. You've done really well.
0:22:20 > 0:22:22Your last check, dude, so let's rock it, mate.
0:22:25 > 0:22:26I'm nearly through it...
0:22:28 > 0:22:30..but you're only as good as your last dish.
0:22:37 > 0:22:39Service, please!
0:22:40 > 0:22:43- Well done, mate. That was awesome. Very well done.- Thank you.
0:22:43 > 0:22:46- Really enjoyed it.- You enjoyed it? - Yeah. Amazing.- Yeah, that's cool.
0:22:46 > 0:22:47- Really, really enjoyed it.- Yeah.
0:22:50 > 0:22:52It's always a good feeling when you finish a service
0:22:52 > 0:22:55and you're all buzzed up and you've served amazing food.
0:22:55 > 0:22:58You know, there's no better feeling, really. Yeah, feel great.
0:23:01 > 0:23:03It's great. I love being in the kitchen
0:23:03 > 0:23:05and obviously the competition is all about individuals,
0:23:05 > 0:23:07but, like, there's nothing that makes me more happy
0:23:07 > 0:23:08than being part of a team.
0:23:16 > 0:23:20Mark and Dean now have one more chance to impress Anton.
0:23:22 > 0:23:24They will have to cook one of his signature dishes
0:23:24 > 0:23:27which was a triumph on Professional MasterChef...
0:23:29 > 0:23:30..pigeon Wellington.
0:23:31 > 0:23:37His version has the pigeon breast, pigeon liver duxelle and spinach
0:23:37 > 0:23:40wrapped in Parma ham and filo pastry.
0:23:40 > 0:23:43It's served with girolle mushrooms,
0:23:43 > 0:23:47a bubble and squeak croquette, a sous-vide cooked pigeon leg,
0:23:47 > 0:23:52caramelised cauliflower puree and a pigeon jus.
0:23:52 > 0:23:55My signature dish is very, very close to me.
0:23:57 > 0:23:59It's just something that shouts out about the pigeon.
0:23:59 > 0:24:03How the pigeon was shot, the ash resembles the shot,
0:24:03 > 0:24:05the puree resembles the mud falling out
0:24:05 > 0:24:07and the pigeon is the heart and soul.
0:24:07 > 0:24:09It's respecting the ingredients.
0:24:11 > 0:24:13So they've got the pigeon Wellington, obviously, to make...
0:24:15 > 0:24:18..and then they've got to do the bubble and squeak.
0:24:18 > 0:24:20They have to get that really nice and crispy.
0:24:22 > 0:24:23We serve the claws.
0:24:23 > 0:24:26It's all edible as well. It's not just for decoration.
0:24:27 > 0:24:29The sauce is really important
0:24:29 > 0:24:31because it gets finished with a local apple juice.
0:24:31 > 0:24:33So if they don't use it, there won't be the acidity -
0:24:33 > 0:24:36it'll just be very clammy on the back of the tongue.
0:24:37 > 0:24:39I really like my artistic kind of style,
0:24:39 > 0:24:41but it'll be nice to see how they interpret my dish.
0:24:41 > 0:24:44I'll be able to see them as a chef.
0:24:44 > 0:24:46It's not often you get to go into a Michelin-star kitchen
0:24:46 > 0:24:48and replicate someone's dish.
0:24:48 > 0:24:50It's a great honour to be able to do it.
0:25:09 > 0:25:10Well, it looks amazing.
0:25:16 > 0:25:19The cuisson on the pigeon is absolutely bang on,
0:25:19 > 0:25:22and the seasoning in the bubble and squeak is really nice.
0:25:22 > 0:25:24And the little liver gives a nice little note to it as well,
0:25:24 > 0:25:25and the leg's nice and soft.
0:25:25 > 0:25:27The sauce is bang on.
0:25:27 > 0:25:30Watch out for acidity because that brings the dish all together.
0:25:30 > 0:25:33- Just the feeling it needs to be a little bit more crispy.- Yeah.
0:25:33 > 0:25:35It's not as though it's ruined the dish at all,
0:25:35 > 0:25:38- it's just...would've added a little bit more crunch to it.- Yeah.
0:25:40 > 0:25:42- Really happy.- Thank you, Chef. - Really happy, mate.
0:25:42 > 0:25:44Thanks very much. Thank you.
0:25:44 > 0:25:47I just want to say it's been a real inspiration coming here today.
0:25:47 > 0:25:48I think your food's amazing,
0:25:48 > 0:25:53and what you've done since the show, well, yeah, has just been incredible
0:25:53 > 0:25:56and I really hope I can do something much similar to you.
0:25:56 > 0:25:58Oh, thank you. It makes me very humble.
0:25:58 > 0:25:59Yeah, thanks very much.
0:26:06 > 0:26:08Anton seemed to enjoy the dish.
0:26:08 > 0:26:09I mean, it's incredible.
0:26:09 > 0:26:11It's just great to hear a Michelin-star chef
0:26:11 > 0:26:15comment on the way your food tastes, the way that it's cooked.
0:26:15 > 0:26:17I feel overwhelmed, to be honest.
0:26:26 > 0:26:28It's something I've never done before
0:26:28 > 0:26:30so hopefully I can do it a little bit of justice.
0:26:31 > 0:26:34It's nerve-racking, especially as it's his dish.
0:26:36 > 0:26:38As long as he's happy and it delivers on flavour,
0:26:38 > 0:26:39then I'll be happy.
0:27:04 > 0:27:07- Are you happy with it?- Yeah, I am. I'm fairly happy with that.
0:27:07 > 0:27:09You should be, mate. It looks awesome.
0:27:09 > 0:27:11Really nice. Lovely presentation.
0:27:11 > 0:27:12The proof's in the pudding.
0:27:21 > 0:27:23I didn't think at first the pigeon crust was going to be
0:27:23 > 0:27:25as crispy as I thought.
0:27:25 > 0:27:26It looks a little bit under, the pastry,
0:27:26 > 0:27:29but when you actually get into it, it's really nice and crispy.
0:27:29 > 0:27:32Now, the mushrooms are really nicely seasoned, the leg's awesome.
0:27:32 > 0:27:35You've got the sauce bang on as well. It's nice and sticky.
0:27:35 > 0:27:37I love the way you've glazed the liver as well.
0:27:37 > 0:27:39- A really lovely plate of food. - Thank you.
0:27:39 > 0:27:41- I'd be happy to serve that in here. - Thank you.
0:27:41 > 0:27:42It's not easy at all, you know,
0:27:42 > 0:27:45and you've walked into someone else's kitchen for not very long
0:27:45 > 0:27:47and, you know, I'd happily employ you, mate.
0:27:47 > 0:27:49- You're a solid chef. - I might take you up on that.
0:27:49 > 0:27:51- Cheers. Thank you. - Enjoy it and good luck.
0:27:51 > 0:27:52- Take care, mate.- Cheers.
0:27:57 > 0:27:58Anton said he loved the dish,
0:27:58 > 0:28:01he said that he'd more than happily serve it.
0:28:01 > 0:28:03I'm extremely chuffed. Unreal.
0:28:03 > 0:28:06Like, just coming here for a day, who thought I could learn so much?
0:28:08 > 0:28:09It's been an incredible experience
0:28:09 > 0:28:13and it's one I'll remember and cherish forever.
0:28:17 > 0:28:20Yeah, I can remember ending my service at The Hand And Flowers
0:28:20 > 0:28:23and just feeling...utterly exhausted.
0:28:23 > 0:28:27Emotions and pressure. The nerves.
0:28:27 > 0:28:29The boys have done really well. Really, really proud of them.
0:28:32 > 0:28:34Today has been an amazing experience, it's been unreal.
0:28:34 > 0:28:38It's something I think I'll cherish probably for the rest of my days.
0:28:40 > 0:28:43It's hard not to feel confident if you go into a Michelin kitchen
0:28:43 > 0:28:46and you, you know, you have a really exciting day.
0:28:46 > 0:28:49I just need to take what I've learnt today into the next round.
0:28:51 > 0:28:53100% have those two guys back in the kitchen.
0:28:54 > 0:28:57If they want to stay in tonight and do service...I'll go out.
0:29:10 > 0:29:13Anton is living proof of what you can achieve
0:29:13 > 0:29:15when you go on to win MasterChef.
0:29:16 > 0:29:18I want to see them bring some of that excitement
0:29:18 > 0:29:20back into this kitchen
0:29:20 > 0:29:22and cook their hearts out.
0:29:24 > 0:29:28Now they have to go head-to-head for a place in finals week.
0:29:44 > 0:29:47You can only come back in this kitchen and be inspired
0:29:47 > 0:29:51of what could be if you get to the final.
0:29:52 > 0:29:56Your own kitchen, and maybe, your own star one day.
0:29:56 > 0:30:00But before that, you've got to get through this challenge.
0:30:00 > 0:30:04You've both cooked your hearts out so far in the competition.
0:30:04 > 0:30:06You deserve to be here today.
0:30:06 > 0:30:08You've got a great future ahead of you.
0:30:08 > 0:30:11You've had a taste of what that future could be,
0:30:11 > 0:30:13and I wish you the best of luck.
0:30:13 > 0:30:18This is it. Two dishes between you and a place in finals week.
0:30:18 > 0:30:21One hour 45 minutes. Off you go.
0:30:21 > 0:30:23FAST TEMPO MUSIC PLAYS
0:30:28 > 0:30:29It's going to have to be good.
0:30:29 > 0:30:32This is where it gets very, very tough.
0:30:33 > 0:30:36And the heat in this kitchen is going to be immense.
0:30:37 > 0:30:39Cooking against Mark is probably going to be
0:30:39 > 0:30:42the most nerve-racking stage of this competition.
0:30:42 > 0:30:44I know my dishes are good.
0:30:44 > 0:30:46Hopefully they'll triumph over his.
0:30:46 > 0:30:48but I know that it's not going to be an easy day.
0:30:48 > 0:30:50Fingers crossed that I can pull it out the bag.
0:30:57 > 0:30:58- How are you, Dean?- Yeah, I'm good.
0:30:58 > 0:31:00I know it's a big day today,
0:31:00 > 0:31:02so I'm just trying to make sure I stay focused,
0:31:02 > 0:31:03get everything done today.
0:31:03 > 0:31:05- How was it away with Anton? - It was a great inspiration
0:31:05 > 0:31:07just to see how happy he was all the time and stuff like that.
0:31:07 > 0:31:09It was really inspiring.
0:31:09 > 0:31:11Anton's always been happy from what I can remember.
0:31:11 > 0:31:13He just said to make sure that we stay true to ourselves
0:31:13 > 0:31:15and he's like, "You can't be someone else."
0:31:15 > 0:31:18He said you have to be the chef who you are and believe in
0:31:18 > 0:31:19and that's what will drive you forward.
0:31:19 > 0:31:21- So you feel inspired? - I do. I feel really inspired.
0:31:21 > 0:31:23That's really good to hear. Really good.
0:31:23 > 0:31:26So, what are you going to be cooking?
0:31:26 > 0:31:29Charred duck breast and charred carrots
0:31:29 > 0:31:33with navets, mandarin and a duck and sesame sauce.
0:31:33 > 0:31:35For dessert, I'm doing a pine nut panna cotta.
0:31:35 > 0:31:36- Pine nut?- Pine nut.
0:31:36 > 0:31:40With pine nut and orange cake, orange curd, orange granita,
0:31:40 > 0:31:41orange jelly, a bit of fresh orange as well.
0:31:41 > 0:31:44OK. Wow. Where does the inspiration for these two dishes come from?
0:31:44 > 0:31:47These two dishes are both, like, great flavours -
0:31:47 > 0:31:48especially the duck,
0:31:48 > 0:31:50duck and mandarin are great flavours,
0:31:50 > 0:31:52they work absolutely wonderful together.
0:31:52 > 0:31:54Then having the charred-ness and stuff works really well.
0:31:54 > 0:31:57I think the charred carrots, charred duck is just unreal.
0:31:57 > 0:31:58The sesame sauce just to lift it up.
0:31:58 > 0:32:01A pine nut panna cotta - it works so well,
0:32:01 > 0:32:03the oiliness of the nut and everything just comes through
0:32:03 > 0:32:05and it's truly wonderful.
0:32:05 > 0:32:08You're actually talking with a sense of real passion here.
0:32:08 > 0:32:10This is quite a new Dean I'm looking at right now.
0:32:10 > 0:32:12I think I've lacked a little bit of confidence.
0:32:12 > 0:32:14I can cook and I've just been more worried and panicky
0:32:14 > 0:32:17and I've always been... Hate what people think of me
0:32:17 > 0:32:19and, like, if somebody doesn't like a dish,
0:32:19 > 0:32:22I've always been a bit panicky and I've always hated criticism.
0:32:22 > 0:32:25- MARCUS LAUGHS - Hold on, whoa, you hate criticism?
0:32:25 > 0:32:26Well, as long as it's constructive...
0:32:26 > 0:32:29You've come to the wrong place if you don't like criticism.
0:32:29 > 0:32:32- You've come here?- As long as it's constructive criticism.
0:32:32 > 0:32:36I suppose the key question is - are these two dishes good enough
0:32:36 > 0:32:38to get you into finals week?
0:32:38 > 0:32:41If I nail these dishes on the head, I think they are.
0:32:41 > 0:32:44How do you feel, Dean, going up head-to-head against Mark?
0:32:44 > 0:32:46It's me versus him today and I'd hate to call the shot,
0:32:46 > 0:32:48I'd hate to be in your guys' shoes today.
0:32:52 > 0:32:56He's confident, he's happy, he believes in himself,
0:32:56 > 0:32:58he believes in the food that he's cooking today.
0:33:03 > 0:33:06He's cooking for us a main course of duck.
0:33:07 > 0:33:10He's rendering the fat down gently.
0:33:10 > 0:33:12He's then going to cook it in a water bath.
0:33:12 > 0:33:15He's taken some of the fat that he's rendered down
0:33:15 > 0:33:17and he's putting it into the bag
0:33:17 > 0:33:20so it's going to confit gently while it's cooking it.
0:33:20 > 0:33:21It should be lovely and pink.
0:33:27 > 0:33:30He's serving it with carrot puree...
0:33:33 > 0:33:34..baby turnips.
0:33:36 > 0:33:38There's also going to be a mandarin gel as well.
0:33:42 > 0:33:44I also saw him chopping up the duck bones
0:33:44 > 0:33:47and a little bit of the leg meat as well to make the sauce.
0:33:50 > 0:33:52It's going to have a flavour of sesame
0:33:52 > 0:33:55but also the orange going through it as well.
0:33:59 > 0:34:01This is a dish that's got a lot of things going on
0:34:01 > 0:34:03from a flavour point of view.
0:34:03 > 0:34:05But the key question is going to be -
0:34:05 > 0:34:07do they come together and do they work?
0:34:09 > 0:34:12On the whole, I love the sound of this main course...
0:34:14 > 0:34:16..but today, there is nowhere to hide,
0:34:16 > 0:34:18and it's great to see the confidence in Dean
0:34:18 > 0:34:22because a confident chef should be cooking at his best.
0:34:25 > 0:34:28I do like the sound of pine nut panna cotta.
0:34:32 > 0:34:34He's going to slightly roast the pine nuts
0:34:34 > 0:34:36and infuse it into the panna cotta milk.
0:34:36 > 0:34:37Sounds fabulous.
0:34:39 > 0:34:40We want that wobble factor.
0:34:40 > 0:34:42The wobble has got to be there.
0:34:43 > 0:34:46He's serving it with a cake. It's gluten-free.
0:34:49 > 0:34:52It's made from almond powder, pine nuts and polenta,
0:34:52 > 0:34:54so it will be a very dense cake -
0:34:54 > 0:34:56that's fine as long as it remains moist.
0:34:58 > 0:35:00He's serving it with granite of orange...
0:35:03 > 0:35:05..orange curd...
0:35:08 > 0:35:11I really do like the sound of this dish.
0:35:11 > 0:35:15Duck followed by an orange dessert - that, for me, works very well.
0:35:21 > 0:35:22For my dessert, there's a lot of skill,
0:35:22 > 0:35:25there's a lot of elements in the dish and there's a lot of timing.
0:35:25 > 0:35:27There's a lot of things that could go wrong.
0:35:27 > 0:35:29Hopefully, today, nothing's going to go wrong
0:35:29 > 0:35:31and I'll nail everything on the head.
0:35:33 > 0:35:34Chefs, you've got one hour left.
0:35:40 > 0:35:44Dean is a very good chef. Absolutely no question of that.
0:35:44 > 0:35:47I'm just going to try and block him out completely.
0:35:47 > 0:35:51If I show any sign of weakness today or make one slip-up,
0:35:51 > 0:35:54then the chances are he won't do that.
0:35:54 > 0:35:56I'm confident with my dishes.
0:35:56 > 0:35:59If I execute them properly today, then I'll be laughing.
0:36:04 > 0:36:06- Welcome back.- Thank you. - How are you doing?
0:36:06 > 0:36:07Yeah, really good, really good.
0:36:07 > 0:36:09How was your time away with Anton?
0:36:09 > 0:36:11You know that feeling when you've finished service
0:36:11 > 0:36:13and you've worked as a team and you've done some amazing food?
0:36:13 > 0:36:15You can't beat that feeling.
0:36:15 > 0:36:17But he's also been here and done this.
0:36:17 > 0:36:19Well, this is the great thing about being in his kitchen -
0:36:19 > 0:36:23he knew everything about what we were going through.
0:36:23 > 0:36:25I was stood at one stage, like, rocking in the kitchen
0:36:25 > 0:36:27and he just said, "Yeah, I did that as well."
0:36:27 > 0:36:32You know, there was lots of stuff that he kind of related to in us.
0:36:32 > 0:36:33What have you to stolen from his kitchen?
0:36:33 > 0:36:36I've stolen two components, actually, for my main course,
0:36:36 > 0:36:38but don't tell him.
0:36:38 > 0:36:42You're two plates away from the MasterChef finals.
0:36:42 > 0:36:43How much does that really mean to you now?
0:36:43 > 0:36:45Well, now you've made me nervous, so...
0:36:45 > 0:36:49But, yeah, it means the world, it means the world.
0:36:49 > 0:36:51Really, really, really want it.
0:36:51 > 0:36:53MasterChef finals!
0:36:53 > 0:36:55I know, it sounds...
0:36:55 > 0:36:58To even have heard those words when I first started would've just...
0:36:58 > 0:37:00I wouldn't have even understood it, but...
0:37:00 > 0:37:02You're almost there.
0:37:02 > 0:37:04Tell us a bit about the food that you're cooking today.
0:37:04 > 0:37:06OK. So I'm doing a pan-seared cod
0:37:06 > 0:37:08with scallop and squid ink tortellini.
0:37:08 > 0:37:11I'm doing some sea vegetables, pickled samphire.
0:37:11 > 0:37:12What about your pudding?
0:37:12 > 0:37:14I'm going with an elderflower and buttermilk panna cotta
0:37:14 > 0:37:17with poached strawberries, Sichuan pepper shortbread
0:37:17 > 0:37:18and basil sorbet.
0:37:18 > 0:37:20Ooh, that sounds lovely.
0:37:20 > 0:37:22You do know that Dean across the way there
0:37:22 > 0:37:24- is also making a panna cotta... - I do, yeah.
0:37:24 > 0:37:26- ..but Dean has a twist on his.- Yeah.
0:37:26 > 0:37:28I'm curious which one is going to be better.
0:37:28 > 0:37:30So am I.
0:37:30 > 0:37:32- Only one of them is going to go through.- I know, I know.
0:37:32 > 0:37:33Hopefully it's mine.
0:37:33 > 0:37:35Let the battle of the panna cottas begin.
0:37:38 > 0:37:41Mark has been away and has come back equally as inspired
0:37:41 > 0:37:43by working with Anton, which is great to see.
0:37:45 > 0:37:50Mark's menu sounds fabulous - two great-sounding dishes again.
0:37:51 > 0:37:55Mark's main course is cod fillet.
0:37:55 > 0:37:58It's a lovely piece of fish, it's very meaty, it's quite thick,
0:37:58 > 0:38:00it can take big, bold flavours.
0:38:02 > 0:38:04He's also made a squid ink pasta.
0:38:11 > 0:38:13It's come out to a nice black squid ink colour.
0:38:13 > 0:38:15It looks fabulous.
0:38:15 > 0:38:18And he's going to be filling that with a scallop mousse.
0:38:22 > 0:38:25The thickness of the pasta is very, very important.
0:38:28 > 0:38:30He's got to get the balance right.
0:38:35 > 0:38:38He also has crispy squid.
0:38:42 > 0:38:44He's making a vermouth flute
0:38:44 > 0:38:47and he's going to add some diced squid through that as well.
0:38:48 > 0:38:50It's a lovely-sounding dish.
0:38:50 > 0:38:53I just hope Mark will be able to control himself
0:38:53 > 0:38:55and he doesn't rush through and ruin this.
0:39:03 > 0:39:04Speak of the devil.
0:39:06 > 0:39:07Absolutely love this dish,
0:39:07 > 0:39:09but it just needs to be executed properly.
0:39:09 > 0:39:13There's so many things that could potentially not work.
0:39:13 > 0:39:14This is a real show-stopper dish,
0:39:14 > 0:39:17I really feel like this is going to wow the judges.
0:39:17 > 0:39:19I love it, so, you know,
0:39:19 > 0:39:21I just need to hope that Marcus and Monica love it.
0:39:25 > 0:39:29Mark, curiously, is making a panna cotta as well.
0:39:29 > 0:39:33Panna cotta made with buttermilk is a fabulous combination.
0:39:33 > 0:39:36The buttermilk has a lovely, rich acidity to it
0:39:36 > 0:39:40that I think is fabulous and will work great with this dish.
0:39:42 > 0:39:44There's also a basil sorbet...
0:39:53 > 0:39:55..as well as a Sichuan pepper shortbread...
0:39:57 > 0:40:00..and a strawberry jelly going with the panna cotta.
0:40:04 > 0:40:06I really want to try this dessert.
0:40:06 > 0:40:08It'll be really interesting to see
0:40:08 > 0:40:10which of the two does the better one,
0:40:10 > 0:40:12because at the end of this,
0:40:12 > 0:40:16only one of these panna cottas is good enough to go through.
0:40:16 > 0:40:19I feel as though, like, I'm pushing myself with the whole menu.
0:40:19 > 0:40:21I just feel really energised.
0:40:22 > 0:40:24I feel like I'm going to smash it today.
0:40:28 > 0:40:32Mark, Dean, you have just 15 minutes left.
0:40:32 > 0:40:33Yes, Chef.
0:40:35 > 0:40:38Everything's actually gone really well, to plan...I think.
0:40:38 > 0:40:39I'll find out in a minute.
0:40:39 > 0:40:41I've, obviously, the last few minutes
0:40:41 > 0:40:44just to plate up, finish everything off.
0:40:44 > 0:40:45Let's just hope I get it all on the plate.
0:40:48 > 0:40:51It's just basically getting the garnish together now.
0:40:51 > 0:40:52I've got a lot to do,
0:40:52 > 0:40:55so I'm just trying to get focused on what it is I need to do
0:40:55 > 0:40:57and the right stages I need to do it at.
0:40:57 > 0:40:59There should be time set aside
0:40:59 > 0:41:02so they can really enjoy the plating of the food -
0:41:02 > 0:41:03that's when the art comes into this.
0:41:05 > 0:41:07They want to do themselves proud.
0:41:10 > 0:41:13The atmosphere in the kitchen is frantic...
0:41:14 > 0:41:16..it's professional.
0:41:17 > 0:41:20These guys are here to fight.
0:41:20 > 0:41:22Two very evenly matched chefs.
0:41:22 > 0:41:25It's all going to be down to the detail.
0:41:34 > 0:41:36Five minutes for that place in the finals week.
0:41:52 > 0:41:54One minute left.
0:42:00 > 0:42:02Come on, let's go. You've got to finish up now.
0:42:07 > 0:42:09Your time's now up, Mark.
0:42:16 > 0:42:18- And that's it?- That's it.
0:42:23 > 0:42:24Well done, mate.
0:42:24 > 0:42:26MARK EXHALES DEEPLY
0:42:33 > 0:42:36Dean is pinning his hopes on
0:42:36 > 0:42:41a main course of charred duck breast served with charred baby carrots...
0:42:42 > 0:42:44..pickled carrots,
0:42:44 > 0:42:47carrot puree,
0:42:47 > 0:42:50and blanched baby navet, or turnips.
0:42:51 > 0:42:56It's finished with a mandarin gel and a duck and sesame oil sauce.
0:43:02 > 0:43:05That's got to be one of the brightest duck dishes
0:43:05 > 0:43:06I've ever laid eyes on.
0:43:22 > 0:43:24The duck is beautifully cooked.
0:43:24 > 0:43:26I like the duck, it's lovely and tender.
0:43:26 > 0:43:28You've rendered the fat down beautifully well.
0:43:28 > 0:43:32I love the carrot puree. It's nice and smooth and velvety.
0:43:32 > 0:43:33Really like the texture of the sauce.
0:43:33 > 0:43:35Really enjoyed the flavours of that as well.
0:43:35 > 0:43:37And the bite of the sesame -
0:43:37 > 0:43:39I really liked that, that's quite unusual.
0:43:39 > 0:43:42I've not had it like that before and I think it works very, very well.
0:43:42 > 0:43:44It's a very well-balanced dish,
0:43:44 > 0:43:47but the bite of the vegetables on the plate...
0:43:47 > 0:43:50are slightly unexpected.
0:43:50 > 0:43:52There's just the crunch on the white turnip.
0:43:52 > 0:43:53There's a bitterness in that
0:43:53 > 0:43:55that sort of sits on the palate a little bit.
0:43:56 > 0:43:58A little bit too much for me.
0:44:00 > 0:44:02The sesame oil can be quite overpowering,
0:44:02 > 0:44:04but there's a little bit coming through,
0:44:04 > 0:44:07and I love it with the sweetness and the sharpness
0:44:07 > 0:44:09of the carrot puree and the mandarin.
0:44:09 > 0:44:11But I have to agree with Marcus on this point
0:44:11 > 0:44:14that, you know, we find issues on your plate,
0:44:14 > 0:44:15though it's a great plate,
0:44:15 > 0:44:20just the navet, a couple of minutes or a minute more of cooking.
0:44:20 > 0:44:22I would eat it all nonetheless.
0:44:22 > 0:44:24- DEAN LAUGHS - Thank you.
0:44:26 > 0:44:29Dean's dessert is a pine nut panna cotta
0:44:29 > 0:44:32with polenta and orange cake,
0:44:32 > 0:44:37orange curd, orange jelly and lemon sorrel cress.
0:44:38 > 0:44:41It's garnished with crystallised pine nuts...
0:44:43 > 0:44:44..and orange granita.
0:44:49 > 0:44:52Dean, the dessert presentation, it looks absolutely lovely.
0:44:52 > 0:44:54A really stunning-looking dessert here.
0:45:16 > 0:45:20The panna cotta is so delicate,
0:45:20 > 0:45:22and I love the pine nut on the top,
0:45:22 > 0:45:26the toasted pine nuts I think really does bring the flavour out more.
0:45:26 > 0:45:29If it weren't there, I think it would be very bland.
0:45:29 > 0:45:30I love the curd.
0:45:30 > 0:45:33When you get bits of the curd in there and it's so sharp,
0:45:33 > 0:45:35and then the freshness of the granita.
0:45:35 > 0:45:37The cake is very moist,
0:45:37 > 0:45:39there's only hints of orange coming through that.
0:45:39 > 0:45:41It's a really tasty dessert.
0:45:43 > 0:45:44I'm always a bit dubious when
0:45:44 > 0:45:47there's a cream dessert with a sorbet.
0:45:47 > 0:45:49Like a cream and an ice together,
0:45:49 > 0:45:52it sometimes, for me, and that's just a personal thing, doesn't work.
0:45:53 > 0:45:56But I think this works very, very well together,
0:45:56 > 0:45:59but the panna cotta feels like a set cream
0:45:59 > 0:46:02rather than a set milk and cream.
0:46:02 > 0:46:03It is very rich.
0:46:03 > 0:46:06It has a texture of creme brulee
0:46:06 > 0:46:08rather than the gelatine-ness of a panna cotta.
0:46:08 > 0:46:11I just wanted it to be maybe a little bit lighter.
0:46:11 > 0:46:12Mm-hm.
0:46:12 > 0:46:15We are going to find the detail, we are splitting the hairs here.
0:46:15 > 0:46:18That's what our job is and that's what we have to do.
0:46:29 > 0:46:31I feel intense.
0:46:32 > 0:46:34It feels like almost a relief off my shoulders.
0:46:34 > 0:46:36It's been a tough day.
0:46:38 > 0:46:39I'm fairly happy with some of the comments
0:46:39 > 0:46:42but I'm going to be kicking myself about the negatives.
0:46:43 > 0:46:44It's the hardest thing I've ever done,
0:46:44 > 0:46:46but it's been the most funnest thing I've ever done
0:46:46 > 0:46:48and I've enjoyed every moment,
0:46:48 > 0:46:51but hopefully, hopefully it won't be the end of the road.
0:46:55 > 0:47:00Mark has made pan-fried cod with scallop mousse tortellini...
0:47:01 > 0:47:07..crispy squid, dehydrated scallop roe and pickled samphire
0:47:07 > 0:47:10finished with a vermouth fish sauce.
0:47:12 > 0:47:15I think, from a presentation point of view,
0:47:15 > 0:47:18I'm surprised you actually got it on the plate.
0:47:18 > 0:47:21I don't mind a chef driving himself right to the end
0:47:21 > 0:47:23but, phew, you did take that to the wire today.
0:47:23 > 0:47:26Having said that, they still look like two very nice plates of food
0:47:26 > 0:47:30and two very detailed plates of food as well.
0:47:30 > 0:47:31Thank you, Chef.
0:47:31 > 0:47:33- You drove yourself to the edge. - THEY LAUGH
0:47:33 > 0:47:35- And over.- Just don't go over it.
0:47:48 > 0:47:51Mark, the first thing I tried was your sauce
0:47:51 > 0:47:54and boy, did it smack you in the chops
0:47:54 > 0:47:56with some great flavours and taste.
0:47:56 > 0:47:58And then the sharpness that's coming through,
0:47:58 > 0:48:02and also, it's not a heavy cream sauce, it's quite light,
0:48:02 > 0:48:05and this has been a really nice surprise on it.
0:48:05 > 0:48:06Love that sauce.
0:48:06 > 0:48:09I love the garnish of the sea vegetables with the crispy squid
0:48:09 > 0:48:12and it's the sauce that brings it all together.
0:48:12 > 0:48:16And I love the colour that you achieved on the tortellinis.
0:48:16 > 0:48:19The idea of the dish, for me, is fantastic.
0:48:20 > 0:48:22Thank you.
0:48:22 > 0:48:26Mark, everything about your choice of ingredients
0:48:26 > 0:48:31and the marriage of the flavours together without a doubt work.
0:48:31 > 0:48:33I think the cooking of the fish is really well done,
0:48:33 > 0:48:34I love the colour on the top.
0:48:34 > 0:48:37I think the crispy squid has kept itself crispy
0:48:37 > 0:48:40and looks fabulous and tastes just as good.
0:48:40 > 0:48:44I think the sauce is delicious, absolutely divine.
0:48:44 > 0:48:46You used lots of fishbones.
0:48:46 > 0:48:48It tastes of a fish sauce.
0:48:48 > 0:48:50The vermouth sitting in the background
0:48:50 > 0:48:53I always believe is probably one of the best accompaniments
0:48:53 > 0:48:54for a white sauce with a fish.
0:48:54 > 0:48:56It's a brave attempt, Mark,
0:48:56 > 0:48:59and, you know, I admire that pushing right to the end there.
0:48:59 > 0:49:01- You know, good job.- Cheers, Chef.
0:49:03 > 0:49:08Mark's dessert is an elderflower and buttermilk panna cotta
0:49:08 > 0:49:11with sous-vide poached strawberries
0:49:11 > 0:49:12and a strawberry jelly
0:49:12 > 0:49:16garnished with Sichuan pepper crumble,
0:49:16 > 0:49:20a balsamic reduction and pistachios
0:49:20 > 0:49:22served with a basil sorbet.
0:49:25 > 0:49:27Colourful presentation, Mark. Very colourful.
0:49:27 > 0:49:29I like your choice of plate.
0:49:29 > 0:49:31But it really makes the dessert stand out even more.
0:49:49 > 0:49:51Mark...
0:49:51 > 0:49:53an absolute spectacular dessert.
0:49:53 > 0:49:56Outstanding. Absolutely brilliant.
0:49:56 > 0:50:00The texture of the panna cotta and the buttermilk is just divine.
0:50:00 > 0:50:02There's one thing that worries me when someone says
0:50:02 > 0:50:05they're going to poach a beautiful English strawberry.
0:50:05 > 0:50:08It concerns me because the first thing it does is loses its colour.
0:50:08 > 0:50:12Anything but. I mean, look at that - absolutely amazing colour.
0:50:12 > 0:50:14And you've cooked it, you've got the texture,
0:50:14 > 0:50:16you've actually enhanced its own flavour,
0:50:16 > 0:50:19which is not an easy thing to do with a strawberry.
0:50:19 > 0:50:21The basil sorbet is fantastic.
0:50:21 > 0:50:23It works so well together.
0:50:23 > 0:50:26The jelly on the top, the basil herb.
0:50:26 > 0:50:30The panna cotta and the sorbet are just a match made in heaven.
0:50:30 > 0:50:31I like it a lot.
0:50:33 > 0:50:35That is just yummy.
0:50:37 > 0:50:41I love this basil sorbet - on its own it's delicious -
0:50:41 > 0:50:43and then with this creamy panna cotta,
0:50:43 > 0:50:46the buttermilk, strawberries, the crumb -
0:50:46 > 0:50:48really yummy, really delicious.
0:50:48 > 0:50:51Yummy is my technical word for today.
0:50:53 > 0:50:55I love that you really did push yourself.
0:50:55 > 0:50:58But what goes to show in this plate of food is pure talent,
0:50:58 > 0:51:01to get that amazing flavour on the plate.
0:51:03 > 0:51:05You've given us a tough job.
0:51:11 > 0:51:12Well done, mate.
0:51:14 > 0:51:17Yeah, I'm relieved, to be honest.
0:51:17 > 0:51:20I mean, the comments were amazing.
0:51:20 > 0:51:22- I think they've got a tough decision.- Yeah.
0:51:31 > 0:51:35It was never going to be easy to go head-to-head with a friend.
0:51:37 > 0:51:39Thank you.
0:51:39 > 0:51:41We'll see you back here in a minute.
0:51:41 > 0:51:42- Thank you.- Thank you, Chef.
0:51:49 > 0:51:50- Good job.- Mm.
0:51:55 > 0:51:58Anything that they've learnt from Anton was to be themselves,
0:51:58 > 0:52:01enjoy their cooking and to be true to what they are.
0:52:01 > 0:52:05I think our chefs did just that. They both stepped it up.
0:52:05 > 0:52:06Some great cooking...
0:52:08 > 0:52:10..and we have a serious judging on our hands.
0:52:12 > 0:52:16Dean throughout the competition has always been quite reserved.
0:52:16 > 0:52:18Today he wouldn't stop talking
0:52:18 > 0:52:21and his eyes lit up when he talked about his food.
0:52:21 > 0:52:23He was very well organised.
0:52:23 > 0:52:28The duck tasted good, the sauce was lovely, beautiful depth of flavour.
0:52:28 > 0:52:30One of my negative points is the baby turnip.
0:52:30 > 0:52:33- The fact that it was slightly undercooked.- That's true.
0:52:33 > 0:52:34But I loved the way he cooked the duck.
0:52:34 > 0:52:35He had rendered it down,
0:52:35 > 0:52:38it was still crispy, wonderfully seasoned.
0:52:38 > 0:52:41The puree with the sauce together, I thought was delicious.
0:52:41 > 0:52:43The problem I have with Dean's dessert,
0:52:43 > 0:52:46the panna cotta had more of a cooked creme brulee texture
0:52:46 > 0:52:48than a wobble of a panna cotta.
0:52:48 > 0:52:51But nonetheless, it still tasted good.
0:52:51 > 0:52:53I thought he executed a great dessert here.
0:52:53 > 0:52:56It was very creamy, but I forgive that -
0:52:56 > 0:52:57I would've eaten all of it.
0:52:57 > 0:53:01The question I'm going to ask myself is - did Dean push himself
0:53:01 > 0:53:04and give us enough excitement on the plate?
0:53:04 > 0:53:06It's probably the most scariest point in my life right now,
0:53:06 > 0:53:09just that moment of waiting just to find out,
0:53:09 > 0:53:11and I'd love to be a fly on the wall,
0:53:11 > 0:53:13just to know just a little bit.
0:53:13 > 0:53:18But I'm sure the moment of truth will come soon enough.
0:53:18 > 0:53:20Wow, where do we begin with Mark?
0:53:20 > 0:53:24Here is a chef who really has come into the kitchen fighting
0:53:24 > 0:53:25and driving himself.
0:53:25 > 0:53:27Timing went slightly over,
0:53:27 > 0:53:33but Mark did push himself and delivered us two plates of food.
0:53:33 > 0:53:37Mark's cod main course had a lot of elements that I really enjoyed,
0:53:37 > 0:53:41number one being that sauce - I thought that was stunning.
0:53:41 > 0:53:45It was actually quite light and the vermouth sitting on the palate.
0:53:45 > 0:53:48I thought that was a great way to start a tasting.
0:53:48 > 0:53:50There were two panna cottas today,
0:53:50 > 0:53:53but I think the one that pipped it for me today was Mark's -
0:53:53 > 0:53:57great flavour, great textures, beautifully executed.
0:53:57 > 0:53:59Mark's panna cotta is the one that I remember
0:53:59 > 0:54:02and the one that I prefer of the two.
0:54:02 > 0:54:04I never expected to get this far,
0:54:04 > 0:54:09and to be here now and so close, yeah, it makes you want it.
0:54:11 > 0:54:14Obviously, I'd be devastated if I got knocked out.
0:54:14 > 0:54:16I don't know - we'll just have to wait and see.
0:54:16 > 0:54:19I don't know what's going to happen. It could be anyone's game.
0:54:20 > 0:54:23There's only one place up for grabs today in finals week.
0:54:24 > 0:54:26We have two different chefs.
0:54:27 > 0:54:29What are we going to do?
0:54:29 > 0:54:33Today our chefs really did come in and put up a great fight.
0:54:33 > 0:54:35I am going back and forth in my head.
0:54:35 > 0:54:38I'm going from one to the other and back to the other one.
0:54:38 > 0:54:41I'm sending this one home and then I'm sending that one home.
0:54:41 > 0:54:42This is really difficult.
0:54:45 > 0:54:47- OK. I've got a question for you. - Yes?
0:54:47 > 0:54:50Tomorrow you wake up and you want to go out for dinner -
0:54:50 > 0:54:52whose menu would you want to eat again?
0:54:52 > 0:54:55Of these two chefs, whose menu would I...?
0:54:55 > 0:54:58Well, I definitely have an answer to that.
0:55:13 > 0:55:16This was quite a tough judging for us.
0:55:16 > 0:55:19We've had to really pick you apart
0:55:19 > 0:55:22and look at your strengths, your weaknesses.
0:55:23 > 0:55:26Everything has had to come into this judging for us.
0:55:29 > 0:55:32We can only take one of you through.
0:55:39 > 0:55:43And the chef that's going through to finals week is...
0:56:02 > 0:56:03..Mark.
0:56:07 > 0:56:09- Sorry, Dean. - Dean, thank you.
0:56:11 > 0:56:14- You did good, mate. - Thank you very much.- Thank you.
0:56:14 > 0:56:15It's been a pleasure.
0:56:27 > 0:56:29Erm, distraught.
0:56:32 > 0:56:35Just wish I'd maybe pushed a little bit more and tried a little harder,
0:56:35 > 0:56:38but obviously I can't do anything about it right now.
0:56:41 > 0:56:43Obviously gutting that I go home, but it's been amazing.
0:56:54 > 0:56:56I've loved every moment of it.
0:56:57 > 0:56:59Mark, congratulations. Well done.
0:56:59 > 0:57:02Thank you so much. Really appreciate it.
0:57:04 > 0:57:06- Through to finals week. - Really appreciate it.
0:57:06 > 0:57:09Oh, I can't believe it. I'm still shaking like a leaf.
0:57:09 > 0:57:11I didn't expect it, to be honest.
0:57:11 > 0:57:13Again, Dean's a really great competitor,
0:57:13 > 0:57:16he deserved to go through just as much as I did.
0:57:16 > 0:57:19Literally trying my hardest in this competition.
0:57:19 > 0:57:23I've never taken my foot off the gas and I'm just ecstatic.
0:57:23 > 0:57:25I can't even begin to tell you how much, how good I feel.
0:57:28 > 0:57:31It's just incredible, incredible. Really, really happy.
0:57:36 > 0:57:40Tomorrow night, the semis continue...
0:57:41 > 0:57:44..and three more chefs take on
0:57:44 > 0:57:47one of the country's most inspiring kitchens.
0:57:49 > 0:57:50Remember, we live and die by the clock.
0:57:50 > 0:57:53- Communicate, OK? - ALL:- Yes, Chef!
0:57:53 > 0:57:56Another on the way now. Just carrying on.
0:57:56 > 0:57:58Backs! Walking with lamb.
0:57:58 > 0:58:00- Come on, Darren! - It's coming right now, Chef.
0:58:00 > 0:58:03Mind you back. Coming out.
0:58:03 > 0:58:06They will then have to showcase their own talent
0:58:06 > 0:58:08if they want to stay in the competition.
0:58:08 > 0:58:11Another interesting and intriguing dish.