0:00:02 > 0:00:06It is the Professional MasterChef semifinals.
0:00:06 > 0:00:08This week the contestants are being
0:00:08 > 0:00:12sent to cook for some of the most inspirational chefs in the country.
0:00:13 > 0:00:17Happy food. Happy chefs. Happy customers.
0:00:17 > 0:00:20Good start. Good solid start, I'm impressed.
0:00:20 > 0:00:21So this is where it really hits.
0:00:21 > 0:00:24Need to really knuckle down, yeah?
0:00:24 > 0:00:26Last night, sous chef Mark
0:00:26 > 0:00:29was the first to earn a place in finals week.
0:00:32 > 0:00:37Tonight, the next three chefs will battle to stay in the competition.
0:00:37 > 0:00:40Another interesting and intriguing dish.
0:00:42 > 0:00:45It means so much to be cooking for a place in finals week.
0:00:45 > 0:00:47Got butterflies in my stomach.
0:00:47 > 0:00:48It's just amazing.
0:00:49 > 0:00:52Because, honestly, everyone can have a bad day in the kitchen.
0:00:52 > 0:00:54And that's it. You're out.
0:00:56 > 0:00:58I just want to go in there, keep my smile,
0:00:58 > 0:01:00keep doing well and do myself justice.
0:01:00 > 0:01:03There's not one person who wants it more - to be in that final.
0:01:03 > 0:01:05We want to see them be inspired by the chefs
0:01:05 > 0:01:07they are going to spend time with.
0:01:07 > 0:01:11I hope they bring some of that back into the MasterChef kitchen.
0:01:20 > 0:01:21It's early morning...
0:01:21 > 0:01:24and the contestants are in Edinburgh.
0:01:30 > 0:01:33They are about to spend the next two days
0:01:33 > 0:01:36under the guidance of one of the finest chefs in Britain.
0:01:36 > 0:01:38Tom Kitchin.
0:01:43 > 0:01:45Opened ten years ago,
0:01:45 > 0:01:49The Kitchin received its first Michelin star within six months...
0:01:50 > 0:01:52..and has gone on to win global acclaim.
0:01:56 > 0:01:58The philosophy at the restaurant is called From Nature To Plate.
0:01:58 > 0:02:00One of the most important things in my food
0:02:00 > 0:02:04is knowing exactly where my produce comes from.
0:02:04 > 0:02:07When you work with seasonality properly,
0:02:07 > 0:02:09then your menu changes automatically.
0:02:09 > 0:02:11As soon as something comes into season, then - bang! -
0:02:11 > 0:02:13that's going straight on the menu.
0:02:13 > 0:02:15We take the nature that inspires us,
0:02:15 > 0:02:17the wonderful Scottish nature,
0:02:17 > 0:02:19and bring it into the restaurant.
0:02:21 > 0:02:23There is a complete passion.
0:02:23 > 0:02:25I mean, I'm absolutely fanatical
0:02:25 > 0:02:27about the restaurant, the food...
0:02:27 > 0:02:30Every day off is about what we're going to have for lunch.
0:02:39 > 0:02:41THEY EXCHANGE GREETINGS
0:02:41 > 0:02:43How are we doing? All right?
0:02:43 > 0:02:45- Good.- Very well.
0:02:45 > 0:02:47We've got 80 covers for lunch.
0:02:47 > 0:02:50My food today is going to be prepared by you guys, as well,
0:02:50 > 0:02:53so it HAS to be of the best, best quality.
0:02:53 > 0:02:56I want you to enjoy what we're going to do today.
0:02:56 > 0:02:58OK, I'm going to take you round, show you what's happening
0:02:58 > 0:03:00then we'll get started. OK? Follow me.
0:03:05 > 0:03:08All eyes will be on us. These guys in there will do it every day.
0:03:08 > 0:03:11They know Tom's food, they know his style, they know what he likes.
0:03:11 > 0:03:13The pressure's going to be immense.
0:03:14 > 0:03:16While Nick is used to a busy service,
0:03:16 > 0:03:20it'll be a challenge for both Darren, who is a development chef,
0:03:20 > 0:03:24and Danilo, who cooks at the Italian embassy.
0:03:24 > 0:03:25I am a little bit nervous.
0:03:25 > 0:03:29Being, again, a line cook is going to be hard.
0:03:29 > 0:03:32It's going to be a real push for me getting up to speed.
0:03:32 > 0:03:35I'm not here to sit back, I am here to push.
0:03:35 > 0:03:36I'm going to push hard as I can.
0:03:38 > 0:03:41OK, Nick, main course, and I've deliberately done something
0:03:41 > 0:03:44really special here, so we sell loads and loads and loads.
0:03:44 > 0:03:45We're doing a lamb dish, OK?
0:03:45 > 0:03:47Lamb is at its best at this time of year.
0:03:47 > 0:03:49So we've got the rack of lamb.
0:03:49 > 0:03:50Into the pan - sizzle...
0:03:50 > 0:03:52Exactly what we're looking for.
0:03:52 > 0:03:54We seal it all over.
0:03:56 > 0:03:59A little bit of garlic and thyme.
0:03:59 > 0:04:01And we'll just finish that in the oven. Get that in the oven.
0:04:03 > 0:04:05Now for the shoulder of lamb.
0:04:05 > 0:04:07We're going to baste that through.
0:04:07 > 0:04:09So it's lovely and golden.
0:04:09 > 0:04:10Really glassy.
0:04:10 > 0:04:12That's what I'm looking for.
0:04:12 > 0:04:14We've got the neck of lamb,
0:04:14 > 0:04:15we've wrapped it in feuille de brick
0:04:15 > 0:04:18and then we've wrapped it in potato spaghetti, as well.
0:04:19 > 0:04:21Into the fryer.
0:04:21 > 0:04:22OK?
0:04:22 > 0:04:24Meanwhile we're going to get our garnish on.
0:04:25 > 0:04:28We've got the potato terrine, cooked in clarified butter.
0:04:29 > 0:04:32Heritage carrots - different colours, different varieties.
0:04:32 > 0:04:34And we've got the tongue of the lamb, as well.
0:04:38 > 0:04:41So, plates up... and we'll start to dress.
0:04:43 > 0:04:45Potato terrine in the middle.
0:04:45 > 0:04:47Beautiful braised shoulder sitting proudly.
0:04:47 > 0:04:50You know, really lovely, glassy lamb. "I'm the king of this plate!"
0:04:50 > 0:04:53- NICK CHUCKLES - Carrots. Tongue.
0:04:58 > 0:04:59Lovely pink lamb.
0:04:59 > 0:05:02Then we've got our crispy neck...
0:05:02 > 0:05:03So.
0:05:03 > 0:05:05Lovely carrot puree, as well.
0:05:09 > 0:05:11And then raw carrot, as well.
0:05:15 > 0:05:17Lamb sauce, and we'll serve that on the side.
0:05:17 > 0:05:20And that, for me, is a real selection of Scottish summer lamb
0:05:20 > 0:05:22and beautiful heritage carrots.
0:05:24 > 0:05:27- All right.- Amazing, Chef. - TOM CHUCKLES
0:05:27 > 0:05:29- Confident we can do this one? - Yes, Chef. Yeah.- Excellent.
0:05:29 > 0:05:32I mean, that "Yes, Chef" - I'm looking for, "Yes, Chef!"
0:05:32 > 0:05:33- Oui, Chef.- Yeah, come on!
0:05:33 > 0:05:35It's absolutely blown me away, yeah.
0:05:35 > 0:05:37The flavours are so clear.
0:05:37 > 0:05:39It's so rich and light at the same time.
0:05:39 > 0:05:42It's immense. I think I'll be a tad busy today.
0:05:42 > 0:05:45Anyone that sees a rack of lamb, and four different varieties of lamb,
0:05:45 > 0:05:46I think they're going to choose it.
0:05:46 > 0:05:48So I'll be running around a bit, I reckon, but...
0:05:48 > 0:05:50That's what I'm here for.
0:05:51 > 0:05:54OK, Darren, so your dish today is a fish dish - a turbot dish.
0:05:54 > 0:05:55Which I'm really excited about.
0:05:55 > 0:05:58So imagine as a chef - I love to think like this -
0:05:58 > 0:06:00the turbot is from the sea. The king of the sea.
0:06:00 > 0:06:03You've got the seaweed - been foraged from the shores
0:06:03 > 0:06:05of Scotland, you've got all the wonderful shellfish...
0:06:06 > 0:06:10So first we're going to put our mussel stock in the pan there.
0:06:10 > 0:06:14As that reduces, we're going to add butter to make an emulsion.
0:06:14 > 0:06:16We drop our different shellfish in.
0:06:18 > 0:06:20We just gently warm it, like that.
0:06:20 > 0:06:23The secret to a lot of my cooking - that saltiness there -
0:06:23 > 0:06:25a dash of lemon juice.
0:06:25 > 0:06:27And that lemon juice
0:06:27 > 0:06:30is just going to change the complexity of that completely.
0:06:31 > 0:06:33- You can see that?- Yes, it's amazing.
0:06:33 > 0:06:34Lemon juice, vinegar...
0:06:34 > 0:06:36It just opens up food so much.
0:06:36 > 0:06:38Just looking at that pan,
0:06:38 > 0:06:40it looks like a rock pool already.
0:06:40 > 0:06:42Yeah.
0:06:42 > 0:06:45The quenelle we put to warm gently in the water.
0:06:45 > 0:06:47And then in another little pan...
0:06:47 > 0:06:49in with the lovely seaweed.
0:06:49 > 0:06:51I don't want to see that brown and dark,
0:06:51 > 0:06:54it's got to be green and vibrant like that.
0:06:54 > 0:06:56OK, so next up, Darren, we're going to cook the turbot.
0:06:58 > 0:06:59In cooking the fish, Darren,
0:06:59 > 0:07:01obviously, I'm looking for cooking to perfection.
0:07:01 > 0:07:04I don't cook in a bag here, we're old school. We cook in a pan.
0:07:04 > 0:07:06We cook on the stove.
0:07:06 > 0:07:08That's what I want, that's what I love.
0:07:08 > 0:07:09OK.
0:07:09 > 0:07:12So that fish there, for me now, is perfect.
0:07:12 > 0:07:15And we're up to the pass. OK?
0:07:17 > 0:07:20OK. So, first of all, we've got this wonderful seaweed.
0:07:20 > 0:07:23We're going to put that as the base of the plate.
0:07:24 > 0:07:26We're trying to create...
0:07:26 > 0:07:28like, essence of the sea.
0:07:30 > 0:07:32Then we've got...
0:07:32 > 0:07:34the different seaweeds.
0:07:34 > 0:07:36OK.
0:07:39 > 0:07:41Every single one's got to be the same.
0:07:41 > 0:07:44- I'll give it my best shot. - Good lad.- Thank you.
0:07:44 > 0:07:45Amazing. Just brilliant.
0:07:45 > 0:07:47The dish is amazing.
0:07:47 > 0:07:49The flavours, the depths, the textures...
0:07:49 > 0:07:51I just can't wait to cook it.
0:07:51 > 0:07:54OK, Danilo, we're going to do a cracking dessert today.
0:07:54 > 0:07:57Something, really, which is the essence of the season that we're in.
0:07:57 > 0:08:00Fittingly, it's a kind of take on a panna cotta, as well.
0:08:00 > 0:08:03- So it should be right up your alley, you know?- Yeah!
0:08:03 > 0:08:05This dish is a layered strawberry panna cotta.
0:08:05 > 0:08:07It's really celebrating the strawberries.
0:08:09 > 0:08:11So you get that really striking,
0:08:11 > 0:08:13- you know...- It's really lovely.
0:08:13 > 0:08:14Really beautiful, yeah?
0:08:14 > 0:08:16So with the strawberries,
0:08:16 > 0:08:18place these around like so.
0:08:20 > 0:08:22Then we've got the beautiful meringue.
0:08:24 > 0:08:26We've got some orange confit, which is the skin
0:08:26 > 0:08:30which has been blanched and cooked in sugar syrup.
0:08:30 > 0:08:33And some beautiful strawberry crisps, as well.
0:08:33 > 0:08:36Importantly, we're going to keep one just on top.
0:08:36 > 0:08:37Pastry is all about finesse.
0:08:37 > 0:08:40All about attention to detail, Danilo.
0:08:40 > 0:08:42There is no room for error with this.
0:08:42 > 0:08:44Then we've got the lovely sorbet.
0:08:44 > 0:08:47There's no additives in this - nothing else except strawberries.
0:08:48 > 0:08:51Quenelle will sit just on top like that.
0:08:51 > 0:08:53And then we've got some strawberry consomme.
0:08:57 > 0:08:59It's really beautiful.
0:09:00 > 0:09:03Danilo will not make the panna cotta from scratch,
0:09:03 > 0:09:05he'll only plate it.
0:09:05 > 0:09:07So Tom has another challenge for him.
0:09:08 > 0:09:11One thing... You've got two dishes.
0:09:12 > 0:09:13Thanks, Chef.
0:09:13 > 0:09:15So, the other dish - souffle.
0:09:15 > 0:09:17This is Chris, my pastry chef.
0:09:17 > 0:09:19- Hello, Chris.- All right?
0:09:19 > 0:09:21Chris is the master of souffles.
0:09:21 > 0:09:23OK, so we've got the egg whites, Chris?
0:09:23 > 0:09:24We'll whisk the egg whites, OK?
0:09:24 > 0:09:26Watch how they come up.
0:09:30 > 0:09:33Look how it holds on to the whisk, there, you know?
0:09:33 > 0:09:34Those egg whites aren't going anywhere -
0:09:34 > 0:09:37- they're ready, they're firm. - Yeah.
0:09:37 > 0:09:39This is a really important stage of the souffle.
0:09:39 > 0:09:42Just add a little bit of egg white then incorporate them with creme patissiere.
0:09:42 > 0:09:43So, so crucial...
0:09:43 > 0:09:46If you overwork it - beat it and beat it and beat it -
0:09:46 > 0:09:49air's going to be out of the souffle and it's not gonnae rise.
0:09:49 > 0:09:53And now we put a little secret compartment of gooseberry compote.
0:09:58 > 0:10:01Push that measure in - make sure you're getting all the holes.
0:10:07 > 0:10:08Now crumble.
0:10:08 > 0:10:11And that is going to give it that wonderful crunch.
0:10:11 > 0:10:13Let's get them in the oven.
0:10:13 > 0:10:16Bang - it's in the oven, eight minutes on the timer.
0:10:16 > 0:10:19You've got a table of two, a table of four - so you might have multiple going away.
0:10:19 > 0:10:22So you have to time that with the panna cotta
0:10:22 > 0:10:24so everything comes together on the pass.
0:10:24 > 0:10:27- Yes, Chef.- Have you got it? - Yes, Chef.
0:10:28 > 0:10:30Oh, look at that.
0:10:30 > 0:10:32OK. Beautiful. You see the texture.
0:10:35 > 0:10:37There we have it - gooseberry crumble souffle,
0:10:37 > 0:10:39- elderflower ice cream. - Yes, Chef.- Mm-mm-mm!
0:10:47 > 0:10:48That's fantastic.
0:10:48 > 0:10:49Fantastico.
0:10:49 > 0:10:51Fantastico, Chef!
0:10:52 > 0:10:54I'm happy. And in a way terrified, as well.
0:10:54 > 0:10:57Doing souffle is one of my nightmares.
0:10:57 > 0:10:58It's really tricky.
0:10:58 > 0:10:59But I love them.
0:11:04 > 0:11:08The first customers are due in less than half an hour.
0:11:11 > 0:11:13Let's not make any bones about this,
0:11:13 > 0:11:15this is incredibly tough for these contestants, for me,
0:11:15 > 0:11:17for any chef in the world -
0:11:17 > 0:11:20just to be dropped into someone else's kitchen,
0:11:20 > 0:11:22let alone a Michelin-starred kitchen.
0:11:22 > 0:11:24Big... Great big step.
0:11:26 > 0:11:28I'm excited. I just want to embrace it and get in there.
0:11:28 > 0:11:30Get into service.
0:11:30 > 0:11:33I don't want to let him down at all. I don't want to let the guys down.
0:11:33 > 0:11:35And I want the customers to pay.
0:11:35 > 0:11:37It's a massive step up in standard for me.
0:11:37 > 0:11:39Let's just hope that my memory is good enough
0:11:39 > 0:11:42and I don't forget how to cook during service.
0:11:44 > 0:11:46Being here doing pastry,
0:11:46 > 0:11:48you really take me out of my comfort zone.
0:11:48 > 0:11:50It's going to be crazy.
0:11:52 > 0:11:55You can really feel the heat coming up now.
0:11:55 > 0:11:58Quarter past 12, first customers are sitting down.
0:11:58 > 0:12:00Friday lunch. Full to the brim. Massive.
0:12:04 > 0:12:08OK, listen up. When I call the checks on, there's a system that we have here, OK?
0:12:08 > 0:12:10Remember, we live and die by the clock, OK?
0:12:10 > 0:12:13If you're going to be late, hands up "I'm going to be late."
0:12:13 > 0:12:15- Communicate! OK? - ALL:- Yes, Chef!
0:12:15 > 0:12:19- Ca marche, one lamb, one turbot. - ALL:- Oui! Yes, Chef!
0:12:19 > 0:12:22Ca marche, two covers - one sea trout, one ham.
0:12:22 > 0:12:24Main course, two lamb.
0:12:24 > 0:12:26Oui, Chef!
0:12:32 > 0:12:33Six covers on the board, Nick.
0:12:33 > 0:12:35- Oui.- Five lamb.- Oui, Chef!
0:12:37 > 0:12:39First six out, yeah. All lamb.
0:12:39 > 0:12:42It's all go, straight away. It's good. No waiting around. Straight in.
0:12:42 > 0:12:45It's pretty relentless trying to keep the pace up.
0:12:45 > 0:12:47People like lamb in Scotland, apparently.
0:12:50 > 0:12:53As well is ensuring each rack is cooked to order,
0:12:53 > 0:12:56Nick must perfectly glaze the lamb shoulder.
0:13:03 > 0:13:05How are we doing? OK?
0:13:05 > 0:13:07That's not glassy enough, Nick.
0:13:07 > 0:13:09Get that in there, a bit of colour, look at that. Uh?
0:13:09 > 0:13:11Bit of chicken stock...
0:13:11 > 0:13:14Now baste that. Baste that and get a bit of colour in there.
0:13:14 > 0:13:16Now we're talking, Chef. Look at the difference.
0:13:16 > 0:13:17- Look at the difference.- Oui!
0:13:17 > 0:13:20Hello? If it's not good, it's coming back. Do you understand?
0:13:20 > 0:13:22Oui, Chef.
0:13:24 > 0:13:26Nick, don't let me down on the first shout.
0:13:26 > 0:13:29- We still don't have the lamb. - Oui!
0:13:32 > 0:13:33Backs!
0:13:38 > 0:13:40- That's very good. Well done. - Oui, Chef!
0:13:41 > 0:13:43OK. Service, please.
0:13:43 > 0:13:45OK, good start, there, Nick.
0:13:45 > 0:13:47- Good solid start, I'm impressed. I'm impressed.- Yes, Chef!
0:13:48 > 0:13:51Great start from Nick. Just looking for a little bit more finesse,
0:13:51 > 0:13:53just to understand how the kitchen works.
0:13:53 > 0:13:56I couldn't ask for a better start. He's really giving it his best shot.
0:13:56 > 0:13:58Good. Erm... Yeah.
0:13:58 > 0:14:00Another one away now.
0:14:00 > 0:14:01Just carrying on.
0:14:01 > 0:14:02Backs! Walking with lamb.
0:14:06 > 0:14:08Meanwhile, Darren is still waiting
0:14:08 > 0:14:11for his first service in three years to begin.
0:14:14 > 0:14:16I'm laying out my ingredients just to try and get ahead of the game
0:14:16 > 0:14:20so when Chef shouts, I'm ready to just turn and throw things in pans.
0:14:20 > 0:14:23Being organised just means that when you have to go,
0:14:23 > 0:14:24you're not in a mess.
0:14:24 > 0:14:27- It's gone on four turbot, Darren. Yes?- Yes, Chef.
0:14:30 > 0:14:31- Darren.- Yes, Chef?
0:14:31 > 0:14:33That fish should be on by now, uh?
0:14:33 > 0:14:34It's going, Chef, yeah.
0:14:37 > 0:14:39Darren, first dish of the day.
0:14:39 > 0:14:41OK? Make it a good one.
0:14:41 > 0:14:42Yes, Chef!
0:14:43 > 0:14:46- Seaweed, emulsion, turbot. - Yeah.
0:14:49 > 0:14:51OK, we should be coming up now.
0:14:51 > 0:14:52Where's the seaweed, please?
0:14:52 > 0:14:53Seaweed, Chef.
0:14:53 > 0:14:55Where do you want it?
0:14:55 > 0:14:57You're dressing, big man, eh?
0:14:57 > 0:14:58- Yeah, aye.- Come on, now.
0:15:03 > 0:15:08- Come on, let's go.- Yes, Chef. - Seaweed, four plates here. OK, go.
0:15:09 > 0:15:12You've got to be faster, you've got to be faster.
0:15:14 > 0:15:18- I'm going, I'm going, I'm going. - That back over there?
0:15:19 > 0:15:21Turbot!
0:15:22 > 0:15:25- Bring the needle with you. I want to check that fish.- Yes.
0:15:25 > 0:15:30Thank you. Dressing. We're going to be late, we're going to be late.
0:15:30 > 0:15:34- The big one's not cooked. - Yes, Chef.- Get it back on.
0:15:34 > 0:15:36You've got to go faster, Darren.
0:15:36 > 0:15:39- Yes, Chef!- I want you back here dressing.- Yes, Chef!
0:15:44 > 0:15:47We're late. We are officially late, Darren. Come on!
0:15:50 > 0:15:51Put it down, put it down.
0:15:53 > 0:15:54The sauce...
0:15:54 > 0:15:56We're filling in the gaps, yeah?
0:15:56 > 0:15:58- Yes, Chef.- Think about what you're doing.
0:15:58 > 0:16:00You're not making a mess. You're messy! You're messy!
0:16:00 > 0:16:02Messy, messy, messy!
0:16:02 > 0:16:04- Yeah.- Service, please.
0:16:08 > 0:16:10I just haven't hit the ground running
0:16:10 > 0:16:13so it's got to be better from here on in.
0:16:15 > 0:16:19As Darren tries to get to grips with the pace,
0:16:19 > 0:16:21Danilo is also under pressure.
0:16:21 > 0:16:23Juggling the plating of the panna cotta
0:16:23 > 0:16:25while keeping an eye on his souffles.
0:16:25 > 0:16:28Danilo, first desserts coming up.
0:16:28 > 0:16:30- Make sure they're good, yeah?- Yes, Chef.
0:16:32 > 0:16:37The final touch is a perfect strawberry sorbet quenelle.
0:16:39 > 0:16:41It's too big.
0:16:46 > 0:16:48Concentrate, concentrate, OK?
0:16:53 > 0:16:54- Stop!- Ay-ay-ay...- No!
0:16:56 > 0:16:59Danilo, that's not good enough. Chris, do the quenelle, please?
0:17:05 > 0:17:07Mind your back, it's coming out.
0:17:15 > 0:17:20Danilo, the souffles, I want them straight!
0:17:20 > 0:17:22Yes, Chef. Yes, Chef.
0:17:24 > 0:17:26Could have gone better.
0:17:26 > 0:17:29The souffle wasn't straight up
0:17:29 > 0:17:31and I wasn't able to make a nice quenelle.
0:17:31 > 0:17:34Nest time I want to do much better than this.
0:17:37 > 0:17:42With the restaurant almost full, there is no respite in the kitchen.
0:17:42 > 0:17:45Right, guys, let's keep going, keep busy. Stay focused.
0:17:45 > 0:17:49- Darren, we need a wee bit more from you, yeah?- Yes, Chef!
0:17:49 > 0:17:50Fish is the name of your game, eh?
0:17:52 > 0:17:55We're sending three turbot at the moment,
0:17:55 > 0:17:58but I've got 11 on order now, so it's really hectic.
0:18:00 > 0:18:03- How long on the two turbot, please? - I'm working now, Chef!
0:18:11 > 0:18:16- Come on, Chef! Hello! What are you doing?- He's broken a...
0:18:16 > 0:18:19- It didn't break, YOU broke it! - Yeah, well...- Yeah, well, what?
0:18:19 > 0:18:23- Be careful with what you're doing! - Yes, Chef.
0:18:24 > 0:18:27One lamb, one turbot, straight away after - 08.
0:18:27 > 0:18:29- Yes, Chef!- It's not looking good.
0:18:29 > 0:18:32It's 07 already, we haven't even got anything up yet.
0:18:34 > 0:18:37Darren and Nick's next dishes are part of the same order.
0:18:39 > 0:18:42If you're going to be late, what did I say to you, Chef?
0:18:42 > 0:18:43Yes, Chef, seaweed is coming right now.
0:18:43 > 0:18:46- No, what did I say to you, Chef? - To tell you, Chef.
0:18:46 > 0:18:49- Yes, so communicate with Nick! - Nick, I'm going to be a minute late.
0:18:49 > 0:18:53- So what time are we going on, Darren?- 09.- 09, OK.
0:18:53 > 0:18:57You heard it - 09 now for that table - 09.
0:18:57 > 0:18:59- Have you got everything, Nick? - Oui.
0:19:00 > 0:19:05It's completely nuts, but... Just never...never... There's no letup.
0:19:08 > 0:19:11- You're carving too early. - Sorry, Chef.
0:19:11 > 0:19:14- Why are you not checking what he's doing?- Yes, Chef.- OK?
0:19:14 > 0:19:17- So we're not going to use that. - No, Chef.
0:19:18 > 0:19:20Nick, Darren,
0:19:20 > 0:19:23you've both got to communicate more here.
0:19:23 > 0:19:25I understand things go wrong, I understand it's difficult.
0:19:25 > 0:19:29We're all under pressure. If you're going to be late, communicate, OK?
0:19:29 > 0:19:32- BOTH: Yes, Chef. - It needs to be better.
0:19:32 > 0:19:34Service, please!
0:19:34 > 0:19:38Yeah, me and Darren have maybe got to talk a bit more.
0:19:38 > 0:19:40You're just concentrating on your own thing but he's on a
0:19:40 > 0:19:44dish as well and it's got to be out at the same time, so...
0:19:44 > 0:19:45Yeah, we've got to work on that.
0:19:51 > 0:19:54Danilo, two covers, two souffles from the lunch, straightaway.
0:19:54 > 0:19:56Yes, Chef.
0:20:00 > 0:20:04The customer's waiting for this. It's been 90 seconds already.
0:20:04 > 0:20:06It's going to be eight minutes in the oven. You have to be faster.
0:20:06 > 0:20:08Yes.
0:20:15 > 0:20:19Souffles are coming, Danilo. Let's make it good, eh?
0:20:22 > 0:20:24- Two covers, two panna cottas. - Yes, Chef.
0:20:31 > 0:20:35Danilo, it's all about the quenelles here, yeah?
0:20:36 > 0:20:40With just seconds remaining, the pressure is on Danilo
0:20:40 > 0:20:44to perfect his quenelles before the souffles overcook.
0:20:51 > 0:20:54- The timer's going off on the souffle.- The souffle!
0:20:54 > 0:20:58- Come on, Danilo, we need to go fast! The souffle, Danilo!- Yes, Chef.
0:20:58 > 0:21:01The souffles are going to overcook!
0:21:01 > 0:21:03Danilo, the souffle!
0:21:03 > 0:21:05Chris, do the quenelles.
0:21:14 > 0:21:17The souffle stays in the oven, it keeps rising and rising
0:21:17 > 0:21:20and rising and then it falls over. You are going to nail this.
0:21:20 > 0:21:23- Look me in the eyes. Tell me. - I'm going to nail this.
0:21:23 > 0:21:25- You're going to nail it.- Thank you.
0:21:29 > 0:21:31Oh, guys...
0:21:34 > 0:21:36Aaaah!
0:21:36 > 0:21:37And...
0:21:37 > 0:21:39I'm overthinking it.
0:21:46 > 0:21:49It's getting better.
0:21:49 > 0:21:52Keep practising. It's getting better. You'll manage this, OK?
0:21:52 > 0:21:54Yes, Chef.
0:22:01 > 0:22:03Right, where are my three guys there?
0:22:03 > 0:22:06We're going into the last part of the service now, OK?
0:22:06 > 0:22:09- Let's really give it one last push, OK? Come on!- Yes, Chef!
0:22:09 > 0:22:13- Let's make this count. Three turbot coming up.- Yes, Chef.
0:22:13 > 0:22:18- This is your moment, Darren. Your very last turbot, yes?- Yes, Chef!
0:22:18 > 0:22:20- It has to be the best. - Yes, Chef, it will be!
0:22:24 > 0:22:30Darren and Nick's last orders will also be going out to the same table.
0:22:30 > 0:22:35- One minute late on the next table. - OK, Chef.
0:22:35 > 0:22:39Last check, carving up, ready to go. Want to make it as good as my...
0:22:39 > 0:22:42as my first, like the saying goes in the kitchen.
0:22:42 > 0:22:45Come on, Nick! We're waiting on you, Nick!
0:22:47 > 0:22:50Garnish up. Garnish up.
0:22:58 > 0:23:02- Come on, Darren! Where's my turbot, Chef?- Coming right now, Chef.
0:23:02 > 0:23:03Here you go, Chef.
0:23:05 > 0:23:08That's perfect, that's perfect, that's perfect.
0:23:09 > 0:23:10OK, Chef.
0:23:12 > 0:23:15OK, that's good. I like this - we're coming together as a team a bit now.
0:23:15 > 0:23:18- Make sure that lamb is still hot, Nick, yeah?- Yes, Chef.
0:23:20 > 0:23:22Push, push, push.
0:23:25 > 0:23:30That's it, on. Looking good, looking good. Service, please. Away!
0:23:34 > 0:23:36- All right?- Yes, Chef.- Enjoy that? - Brilliant, Chef.
0:23:36 > 0:23:38Thank you very much. That was amazing.
0:23:38 > 0:23:41Shaky start but you nailed it in the end. It was really good cooking.
0:23:41 > 0:23:47- You should be really proud of yourself.- Thank you very much, Chef. Thank you. Thank you so much.
0:23:47 > 0:23:50I hope Tom was impressed in the end. I mean, I think...
0:23:50 > 0:23:53He said to me as should be really proud so I assume
0:23:53 > 0:23:57he was impressed, but I know he wasn't very impressed to start.
0:24:00 > 0:24:03Look at that! Saved the best till last.
0:24:03 > 0:24:06- Thank you, Chef.- Whoo-hoo!
0:24:06 > 0:24:08Service. Go!
0:24:17 > 0:24:20- Well done, Chef. Did you enjoy that?- I loved it.
0:24:20 > 0:24:23- I loved every minute of it. - You did some superb cooking, Nick.
0:24:23 > 0:24:27- Thank you, Chef.- Really, really impressed. Congratulations.
0:24:28 > 0:24:30'It's been an amazing day.'
0:24:30 > 0:24:33It's unbelievable what you learn from watching a chef like Tom,
0:24:33 > 0:24:36and his whole brigade are so, so good. Yeah, it's inspiring.
0:24:36 > 0:24:39It just makes you want to come back and still another service,
0:24:39 > 0:24:41because it's addictive, you know?
0:24:44 > 0:24:49As lunch draws to a close, Danilo has one more chance to deliver.
0:24:50 > 0:24:52One panna cotta coming up, Danilo.
0:24:52 > 0:24:55- We're looking for that perfect quenelle.- Yes, Chef.
0:24:55 > 0:24:58Yeah, you're expecting the perfect quenelle, he said.
0:24:58 > 0:25:00I'm not relaxed at all.
0:25:09 > 0:25:12Looking good, looking good. Well done, Danilo, well done.
0:25:12 > 0:25:14Yes, Chef, thank you.
0:25:14 > 0:25:16Now the souffle, go! Go! Go, go, go!
0:25:18 > 0:25:20Yeah!
0:25:20 > 0:25:23- Good. Well done, Danilo, well done. - Yes, Chef, thank you.
0:25:23 > 0:25:25Here, here, here.
0:25:26 > 0:25:28Service, please!
0:25:28 > 0:25:30Oh!
0:25:30 > 0:25:34- Le Maestro! Allez! Go!- Yes, Chef.
0:25:42 > 0:25:43- WOMAN:- Oh, wow!
0:25:43 > 0:25:45Yeah, I'm feeling good right now.
0:25:45 > 0:25:49Finally I get one panna cotta right from the start.
0:25:49 > 0:25:50Much better than before.
0:25:55 > 0:25:57Wow, that was a real service of emotions.
0:25:57 > 0:26:00We had to dig deep but we got there.
0:26:00 > 0:26:03I'm proud of them! I'm really proud of them!
0:26:19 > 0:26:21It's day two in Edinburgh.
0:26:23 > 0:26:28And the three chefs now have one more chance to impress Tom.
0:26:30 > 0:26:34The dish I want the guys to cook is a dish called crispy sweetbreads
0:26:34 > 0:26:39served with a potato risotto, ox tongue and seasonal girolles.
0:26:40 > 0:26:42This is a new dish
0:26:42 > 0:26:45and it really represents the style of where my cooking is today.
0:26:47 > 0:26:49First stage with the dish is to sweat the onion gently
0:26:49 > 0:26:51without burning.
0:26:51 > 0:26:53And then we're going to add the blanched potatoes,
0:26:53 > 0:26:56very al dente potatoes.
0:26:56 > 0:26:58And then give a nice sprinkling of rice powder,
0:26:58 > 0:27:01and this is what's really going to give that risotto effect.
0:27:01 > 0:27:05Sweat that gently and add the white wine and reduce it,
0:27:05 > 0:27:07and then little by little adding the chicken stock to cook
0:27:07 > 0:27:12the potato. Beware, we cannot overcook that potato.
0:27:12 > 0:27:15The potato should be al dente like a good risotto.
0:27:19 > 0:27:22The secret to good sweetbreads is a lovely crispy
0:27:22 > 0:27:24coating on the outside.
0:27:24 > 0:27:26Once it's all nice and crispy and cooked,
0:27:26 > 0:27:30then we put in the ox tongue and the butter and we baste it through.
0:27:30 > 0:27:33It's a dish that involves precision of cooking and then,
0:27:33 > 0:27:35most importantly, the seasoning.
0:27:37 > 0:27:40The salt - the Parmesan is salty as well.
0:27:40 > 0:27:42And then they've got to get the jus in there as well,
0:27:42 > 0:27:45to give it a really rich potato risotto.
0:27:45 > 0:27:47It's going to be tricky.
0:27:56 > 0:27:59So, I've seen these guys in service.
0:27:59 > 0:28:02Now let's see what they are really made of as individuals.
0:28:10 > 0:28:13I've never made a potato risotto, so this is going to be interesting.
0:28:13 > 0:28:15I've read a recipe a couple of times.
0:28:15 > 0:28:17I think I know what I'm doing, so...
0:28:17 > 0:28:19I really want this to be a success,
0:28:19 > 0:28:21so I can leave here with my head held high.
0:28:30 > 0:28:31Bit daunting, but...
0:28:31 > 0:28:33I really want to get this sweetbread mice and crispy
0:28:33 > 0:28:35because I think that is key.
0:28:35 > 0:28:37The risotto bound together, not runny.
0:28:37 > 0:28:39Make sure all the seasoning is right. That's massive, so...
0:28:39 > 0:28:40I'm happy.
0:28:48 > 0:28:50I haven't done potato risotto before.
0:28:50 > 0:28:53It's something that sounds strange to me.
0:28:53 > 0:28:56But it should be OK with risotto.
0:29:25 > 0:29:26Thank you.
0:29:36 > 0:29:37HE SNIFFS
0:29:37 > 0:29:40- Wow! You all right? - Yeah, good, Chef.
0:29:40 > 0:29:44That looks like a serious plate of food. It looks fantastic, Darren.
0:29:44 > 0:29:47That sweetbread is caramelised to perfection.
0:29:47 > 0:29:51- I hope it tastes as good as it looks.- So do I!
0:29:59 > 0:30:01The sweetbread...is perfect.
0:30:01 > 0:30:03Absolutely perfect.
0:30:04 > 0:30:07The crispy tongue is beautifully caramelised.
0:30:09 > 0:30:13The risotto's missing just a wee bit...of juice.
0:30:13 > 0:30:15You get those potatoes a bit more stock, butter, Parmesan,
0:30:15 > 0:30:18- just create a little bit more emulsion.- Yeah.
0:30:18 > 0:30:20But that is one awesome piece of cooking.
0:30:20 > 0:30:22Thank you very much, Chef.
0:30:22 > 0:30:25- Well done, Chef.- Thank you, Chef. - Take care.- Thank you.
0:30:30 > 0:30:31HE EXHALES DEEPLY
0:30:36 > 0:30:39It was fantastic. I just...
0:30:39 > 0:30:42I was confident that the dish was OK, you know, I tasted, I was happy with it,
0:30:42 > 0:30:44I knew the sweetbread was cooked well,
0:30:44 > 0:30:47but I just didn't expect that kind of feedback from...Tom Kitchin.
0:31:14 > 0:31:16- TOM SNIFFS - Smells fantastic.
0:31:16 > 0:31:19Mm, I can smell the caramelisation of the sweetbreads,
0:31:19 > 0:31:21the mushroom powder.
0:31:21 > 0:31:23It's beautifully presented.
0:31:23 > 0:31:26I mean, it's just perfection around the outside there.
0:31:26 > 0:31:27Thank you.
0:31:36 > 0:31:38The sweetbreads are caramelised to perfection,
0:31:38 > 0:31:41the seasoning on the sweetbread is perfect.
0:31:41 > 0:31:43And the potato...
0:31:44 > 0:31:46..they're just cooked to that perfect al dent-iness.
0:31:46 > 0:31:48It's so easy to overcook them, isn't it?
0:31:48 > 0:31:51- Yeah.- But you've really done that well.
0:31:51 > 0:31:52Thank you.
0:31:52 > 0:31:56Yesterday you were top-notch, and that is a top-notch plate of food.
0:31:56 > 0:31:59- Thank you, Chef.- Well done, boy. - Thank you.
0:31:59 > 0:32:00Thank you, Chef.
0:32:12 > 0:32:15It's so surreal, just sitting there in front of Tom.
0:32:16 > 0:32:19But the feedback was brilliant, it's just so exciting
0:32:19 > 0:32:21that he's enjoying my cooking.
0:32:21 > 0:32:23Really happy, I really enjoyed it and, er,
0:32:23 > 0:32:25it's been a hell of an experience.
0:32:35 > 0:32:37Hello, Chef.
0:32:52 > 0:32:54Wow.
0:32:54 > 0:32:57- That looks like an Italian risotto.- Yeah.- Eh?
0:32:57 > 0:33:01It's like, soft and creamy, but with potatoes.
0:33:01 > 0:33:02- Yeah...- Eh? - ..it was a bit strange...
0:33:02 > 0:33:04- TOM LAUGHS - ..but I enjoyed it.
0:33:04 > 0:33:06That looks fantastic.
0:33:06 > 0:33:08Thank you very much, Chef.
0:33:08 > 0:33:10Oh...I'm going to tuck in, then.
0:33:10 > 0:33:12- Buon appetito.- Buon appetito, Chef.
0:33:18 > 0:33:20The texture of the risotto...
0:33:23 > 0:33:24..is very good.
0:33:24 > 0:33:26Thank you, Chef.
0:33:26 > 0:33:29The sweetbreads are caramelised.
0:33:29 > 0:33:32I think they might be a little bit salty.
0:33:32 > 0:33:33Shall we...can you taste?
0:33:39 > 0:33:41- Yes, they are.- Mm?
0:33:41 > 0:33:43- A little bit salty, aren't they? - A bit too much.
0:33:43 > 0:33:44Which is a shame,
0:33:44 > 0:33:47because it's cooked to perfection, the caramelisation.
0:33:47 > 0:33:50- Just a few minor little things there.- Yeah.
0:33:51 > 0:33:53I hope you've enjoyed it. I mean...
0:33:53 > 0:33:56- I enjoy so much... - ..just do me one thing, just believe in yourself, Chef.
0:33:56 > 0:33:58Do you know what I mean? You're a good cook,
0:33:58 > 0:34:00you wouldn't be here if you weren't a good cook.
0:34:00 > 0:34:01Yes, Chef. Thank you.
0:34:01 > 0:34:04- Great work.- Thank you very much... - Good luck.- Thank you.
0:34:13 > 0:34:16'I'm not disappointed. I mean, I was out of my comfort zone.
0:34:16 > 0:34:19'Even though my dish here wasn't fantastic,'
0:34:19 > 0:34:22I'm happy to receive feedback from Tom Kitchin.
0:34:23 > 0:34:25Not everybody get, to do that, so...
0:34:25 > 0:34:26..I'm happy, yeah.
0:34:32 > 0:34:35Overall, this has been an unbelievable experience for me.
0:34:35 > 0:34:37We had three cracking chefs there today.
0:34:37 > 0:34:39I think they've all, each and every one of them
0:34:39 > 0:34:41has got something great about them, they're cooking,
0:34:41 > 0:34:45they're giving it their best shot and they're really good cooks.
0:34:45 > 0:34:48I had some really good feedback, so I'm dead chuffed.
0:34:48 > 0:34:50Bit tired, but dead chuffed.
0:34:50 > 0:34:53Quite proud of how things went. I could've had a better start,
0:34:53 > 0:34:55but I feel, in the end,
0:34:55 > 0:34:57overall, I've done quite a good job here today.
0:34:57 > 0:35:00'I knew it was going to be hard, but I really enjoy it.'
0:35:00 > 0:35:02Yes, I'm going to go for it
0:35:02 > 0:35:05and I've decided to have more confidence in myself.
0:35:39 > 0:35:43Chefs, welcome back. Great to see you back in our kitchen.
0:35:43 > 0:35:45There are two plates of food
0:35:45 > 0:35:48between you and finals week.
0:35:48 > 0:35:51One of you, at the end of today, is leaving the competition.
0:35:53 > 0:35:55One main course, one dessert.
0:35:57 > 0:35:59One hour, 45 minutes.
0:35:59 > 0:36:01Off you go.
0:36:20 > 0:36:23'Coming back from the kitchen has really energised me'
0:36:23 > 0:36:25and just made me want it even more, I think, and,
0:36:25 > 0:36:27yeah, if I can cook well in an alien kitchen,
0:36:27 > 0:36:30then coming back here should be a, should be a doddle!
0:36:30 > 0:36:31HE LAUGHS
0:36:33 > 0:36:35Nick, how are you?
0:36:35 > 0:36:37Good, thank you, yeah, very good.
0:36:37 > 0:36:39Really happy to be back in here.
0:36:39 > 0:36:42Had an amazing time in Edinburgh, it was absolutely mind-blowing.
0:36:42 > 0:36:45Just learning so much, in such a short space of time, it was just phenomenal.
0:36:45 > 0:36:47His philosophy on food is just amazing.
0:36:47 > 0:36:48Really, really sings to me.
0:36:48 > 0:36:51Nick, so, what are you going to be cooking for us today?
0:36:51 > 0:36:54Today, I'm doing pan-fried John Dory with lettuce, peas, bacon,
0:36:54 > 0:36:58and for dessert, I'm doing a nougat glace, er parfait,
0:36:58 > 0:37:01with poached peach, honeycomb, honey jelly and raspberries.
0:37:01 > 0:37:03I really like these dishes and I hope I do them justice for you,
0:37:03 > 0:37:05but again, it's coming from Tom's,
0:37:05 > 0:37:07it's pairing flavours you know go together,
0:37:07 > 0:37:10just with perfect execution, and that's the key.
0:37:10 > 0:37:11Thank you, Nick.
0:37:11 > 0:37:14- Thank you, Chef.- Good luck. - Thank you, Chef, thank you.
0:37:16 > 0:37:19Nick's menu, starting with the John Dory, pan-roasted
0:37:19 > 0:37:21and then served with a garnish,
0:37:21 > 0:37:23very similar to a petit pois a la Francaise,
0:37:23 > 0:37:27which is peas, bacon, and braised lettuce.
0:37:27 > 0:37:32But I love the sound of the pickled cockles, which is new to this plate.
0:37:32 > 0:37:34The key here is always going to be in the detail
0:37:34 > 0:37:36and the precision of Nick's work.
0:37:37 > 0:37:39Nick's dessert is a nougatine
0:37:39 > 0:37:42and he's serving it with honeycomb, raspberries,
0:37:42 > 0:37:46poached peaches. There's quite a lot of sweetness going on in this plate
0:37:46 > 0:37:50and I'm very interested to see how it's all going to work together.
0:37:51 > 0:37:54Chefs, you've had 35 minutes. 35 minutes gone.
0:38:00 > 0:38:02'I'm confident in my dishes that I'm cooking today.
0:38:02 > 0:38:04'I've cooked them before and tasted them'
0:38:04 > 0:38:08and I'm really happy and if I execute everything perfectly,
0:38:08 > 0:38:11then I'm in with a chance, but I just can't make any mistakes.
0:38:11 > 0:38:13I think it will come down to small mistakes today.
0:38:16 > 0:38:19- Darren. Yes, Chef. How are you doing?- Yeah, good, Chef.
0:38:19 > 0:38:21I'm under pressure, but I'm getting there.
0:38:21 > 0:38:23- You're always under pressure. - I am, yes.
0:38:23 > 0:38:25- How was the pressure in Tom's kitchen?- I have to say,
0:38:25 > 0:38:29my four years out of the kitchen showed at the start of the service.
0:38:29 > 0:38:32- I mean, I got there in the end... - Yeah.- ..but it was a real struggle,
0:38:32 > 0:38:35- I didn't hit the ground running as I would've liked.- Do you miss it?
0:38:35 > 0:38:38Yeah, it kind of relit a fire I didn't know had been extinguished,
0:38:38 > 0:38:41you know, I was just in my element, I absolutely loved it, it was
0:38:41 > 0:38:44such a buzz. Well, I don't have to explain to you guys what it's like.
0:38:44 > 0:38:46What are you going to be cooking for us today?
0:38:46 > 0:38:49So, today I'm cooking halibut, with some confit chicken wings
0:38:49 > 0:38:53and some lovely hand-picked Scottish girolles. I picked them myself.
0:38:53 > 0:38:54- HE LAUGHS - Wow.
0:38:54 > 0:38:57- Brought them down in the aeroplane. - And what about pudding?
0:38:57 > 0:38:59I'm doing, this not easy to say,
0:38:59 > 0:39:02I'm doing a peanut praline parfait.
0:39:02 > 0:39:03I know, exactly!
0:39:03 > 0:39:05And I'm serving that with caramelised bananas
0:39:05 > 0:39:07and a chocolate mousse.
0:39:07 > 0:39:10- You know, those flavours are made for each other.- Yes.- Um,
0:39:10 > 0:39:13it's just something I really like, really happy with them both...
0:39:13 > 0:39:15- ..I hope you are as well.- Thank you. - Thank you.
0:39:18 > 0:39:21Chicken with fish works very well. Bit like a surf and turf.
0:39:21 > 0:39:25You want the chicken wings to still hold its form on the plate,
0:39:25 > 0:39:28but literally just falling apart when you eat it.
0:39:28 > 0:39:32I love the idea of braised leeks, onion rings as well,
0:39:32 > 0:39:34beautifully pan-fried halibut.
0:39:34 > 0:39:37It's the one fish that can sit very well with chicken wings.
0:39:37 > 0:39:40This sounds like a delicious dish.
0:39:40 > 0:39:43Peanuts, praline, bananas,
0:39:43 > 0:39:47chocolate, yes, marriage definitely made in Heaven.
0:39:47 > 0:39:50I love the sounds of the banana curd, I've never had a banana curd before,
0:39:50 > 0:39:53so I think it's quite a neat take on it.
0:39:55 > 0:39:57The two dishes sound delicious,
0:39:57 > 0:40:00these are two dishes that I would choose off the menu.
0:40:03 > 0:40:07Danilo, Darren and Nick - guys, you have one hour left to go.
0:40:12 > 0:40:13I'm trying not to think about
0:40:13 > 0:40:17that I'm competing for a place in the final week.
0:40:17 > 0:40:22Because if you overthink it, then I get again more nervous
0:40:22 > 0:40:24and nervous and nervous.
0:40:24 > 0:40:26So, just forget about it, just go in the kitchen
0:40:26 > 0:40:28and do a great plate of food.
0:40:31 > 0:40:34Danilo, tell me, how did you find working with Tom?
0:40:34 > 0:40:36It was hard, I can't lie.
0:40:36 > 0:40:39I mean, backing up a Michelin-starred restaurant kitchen,
0:40:39 > 0:40:42after a few years, was very hard.
0:40:42 > 0:40:45Tom told me to be more confident.
0:40:45 > 0:40:48- That is something... - That sounds familiar.
0:40:48 > 0:40:51He's not the only one who is keep on telling me that.
0:40:51 > 0:40:54And then I realise all the details that is going through
0:40:54 > 0:40:58a plate of food that comes out to a Michelin-starred restaurant kitchen.
0:40:58 > 0:41:01I want to bring that attention to details on my plates as well.
0:41:01 > 0:41:05The question we want to ask you is, what are you going to be cooking for us today?
0:41:05 > 0:41:07Loin of lamb, served with a broad beans pesto
0:41:07 > 0:41:09and braised green chicory.
0:41:09 > 0:41:12I'm going to serve the lamb with a liquorice sauce.
0:41:12 > 0:41:16And some little bread balls, which is something
0:41:16 > 0:41:19really traditional in my own region in Italy.
0:41:19 > 0:41:22- Danilo, and what is your dessert for us?- I'm doing a tiramisu.
0:41:22 > 0:41:26Ah, a tiramisu by an Italian!
0:41:26 > 0:41:29- I wouldn't say it is a regular tiramisu.- Oh, really?
0:41:29 > 0:41:31It is my take on a tiramisu.
0:41:31 > 0:41:33I call it chocolate tiramisu.
0:41:33 > 0:41:38We've seen you put a twist in your Italian cooking throughout the competition.
0:41:38 > 0:41:40And I think we're going to see a bit of that here today.
0:41:40 > 0:41:41This is exciting!
0:41:44 > 0:41:46I've been watching Danilo today,
0:41:46 > 0:41:48you can definitely see he's a focused chef.
0:41:51 > 0:41:55Lamb flavoured, or scented, with liquorice. I'm intrigued.
0:41:55 > 0:41:58I like the sound of it. I love liquorice, I love lamb,
0:41:58 > 0:42:02but I'm really interested to see how this is going to work.
0:42:02 > 0:42:06The dessert is a tiramisu, but this is Danilo's modern take on it.
0:42:06 > 0:42:09Danilo is breaking it down into different elements.
0:42:09 > 0:42:14That's a very risky thing to do. A tiramisu is a classic dessert.
0:42:14 > 0:42:16It almost shouldn't be changed.
0:42:21 > 0:42:24Chefs, you've got 25 minutes left.
0:42:24 > 0:42:2525.
0:42:27 > 0:42:29The atmosphere in our kitchen today,
0:42:29 > 0:42:32we have some serious chefs in the room.
0:42:32 > 0:42:34Heads are down, and they are focused.
0:42:37 > 0:42:41There's a professionalism in this kitchen that I love and admire.
0:42:41 > 0:42:44When you see three chefs cooking like this, you know
0:42:44 > 0:42:46you're going to be in for good food.
0:42:48 > 0:42:51- Nick, Darren, Danilo - two minutes. That is it.- Yes, Chef!
0:42:51 > 0:42:54- Two minutes.- Chef!- Darren, you're going to have to move a bit quicker. - Yes, Chef.
0:42:59 > 0:43:01I've overcooked my chicken wings.
0:43:01 > 0:43:04It's pretty chewy, so I don't think I'm going to serve them, which means
0:43:04 > 0:43:07my dish isn't going to be complete, which is a bit disappointing.
0:43:07 > 0:43:10I hope the rest of the dish is enough to get me through,
0:43:10 > 0:43:12but at this point in time I kind of feel like
0:43:12 > 0:43:14I've probably ruined my chances.
0:43:34 > 0:43:35That is it. Time is up.
0:43:43 > 0:43:44First up is Nick.
0:43:46 > 0:43:51His main is pan-fried John Dory, with pickled cockles,
0:43:51 > 0:43:53petit pois a la Francaise,
0:43:53 > 0:43:55a pea puree,
0:43:55 > 0:43:56samphire
0:43:56 > 0:43:58and a vermouth sauce.
0:44:00 > 0:44:04Nick, beautiful presentation of the plate. I really like the colours.
0:44:04 > 0:44:06I always find it quite hard to dress a rectangle plate,
0:44:06 > 0:44:09but you've done a really good job of that.
0:44:18 > 0:44:20The cooking of the John Dory is great.
0:44:20 > 0:44:23The lettuce and the petit pois a la Francaise.
0:44:23 > 0:44:25And the vermouth sauce is a great flavour,
0:44:25 > 0:44:27and works so well with fish.
0:44:27 > 0:44:30And I really think you've made it fantastically well.
0:44:31 > 0:44:34And then the little pickling of the cockles are fabulous.
0:44:34 > 0:44:37- I like the dish a lot, and it's very good.- Thanks, Chef.
0:44:37 > 0:44:40The John Dory is cooked wonderfully, seasoned so well.
0:44:40 > 0:44:43The bacon with the braised gem lettuce is so harmonious.
0:44:43 > 0:44:46You married that with the puree, it's delicious.
0:44:46 > 0:44:49I do love the dish, I would eat it all.
0:44:50 > 0:44:55For dessert, Nick's made a nougat glace parfait,
0:44:55 > 0:44:57with honey jelly cubes,
0:44:57 > 0:44:59honeycomb,
0:44:59 > 0:45:01raspberry gel
0:45:01 > 0:45:03and poached peaches.
0:45:05 > 0:45:07Can I say, that looks stunning.
0:45:07 > 0:45:09That really does look stunning.
0:45:09 > 0:45:11It's a beautifully plated dessert.
0:45:11 > 0:45:14I love the colours, the way it's been put together.
0:45:14 > 0:45:16- Really, really stunning.- Thank you.
0:45:25 > 0:45:30I love the parfait and the nuts coming through.
0:45:30 > 0:45:32With the honeycomb, the texture of the peach brings
0:45:32 > 0:45:35a bit of sharpness - which it needs, because it's very sweet.
0:45:35 > 0:45:38The honey jelly I was worried would be something else that was
0:45:38 > 0:45:39too sweet on the plate.
0:45:39 > 0:45:42But it's very delicate, you can taste the honey.
0:45:43 > 0:45:45A really, really enjoyable dessert, Nick.
0:45:45 > 0:45:47- Well done, you.- Thank you.
0:45:49 > 0:45:51The peaches are beautiful balance,
0:45:51 > 0:45:54the raspberries on the plate bring the freshness to it.
0:45:54 > 0:45:57And the one thing I was concerned about - or we both were -
0:45:57 > 0:46:00was the sweetness, with it being so honey-based.
0:46:00 > 0:46:02No, this is absolutely on the button, it's great.
0:46:02 > 0:46:07Your sugar content is absolutely just there. Perfect.
0:46:07 > 0:46:10- Well done, great dessert. Again. - Thank you, Chef.
0:46:15 > 0:46:17- Good luck, man.- Cheers, mate.
0:46:17 > 0:46:18Well done, Nick.
0:46:20 > 0:46:22I'm in a good place, I feel, at the moment.
0:46:22 > 0:46:25Whether that will translate with the results, who knows?
0:46:25 > 0:46:29But I'm happy, if I go home now, I've given it my all.
0:46:29 > 0:46:32Doesn't mean I want to go, but I've not left anything behind.
0:46:32 > 0:46:35That's what I've done again, so I'm quite happy.
0:46:39 > 0:46:41Darren's up next.
0:46:41 > 0:46:46He's made pan-fried halibut with white bean puree,
0:46:46 > 0:46:48crispy shallots,
0:46:48 > 0:46:50Scottish girolles,
0:46:50 > 0:46:54artichokes and leeks,
0:46:54 > 0:46:57served with a fish and chicken sauce.
0:46:58 > 0:47:00I've got a little bit of a confession to make -
0:47:00 > 0:47:03I bumped the oven when my confit chicken wings were in,
0:47:03 > 0:47:06and they were overcooked, so I just haven't put them on the dish.
0:47:06 > 0:47:08- I couldn't serve them to you the way they were.- Yeah.
0:47:18 > 0:47:20The halibut is cooked wonderfully.
0:47:20 > 0:47:23I think it's nicely seasoned, still very moist on the inside.
0:47:23 > 0:47:27The artichoke's nicely roasted off, and the girolles are delicious.
0:47:27 > 0:47:29The sauce has got a bit of sharpness through it.
0:47:29 > 0:47:33I think it's a real shame that the other element, which is
0:47:33 > 0:47:36the chicken wings, are missing, because it would have been
0:47:36 > 0:47:39nice to connect it with having some chicken on the plate.
0:47:39 > 0:47:41Yep, absolutely.
0:47:41 > 0:47:44The lemon juice in the sauce works very well.
0:47:44 > 0:47:47It almost tastes nutty brown with the fish stock
0:47:47 > 0:47:51and the chicken stock. It works very, very well with this dish.
0:47:51 > 0:47:56Now, would the chicken wings have added anything extra to this dish?
0:47:56 > 0:47:58The answer to that is yes, it would.
0:48:00 > 0:48:02Because the sauce is a chicken base and a fish base,
0:48:02 > 0:48:06this dish is crying out for those wings, unfortunately.
0:48:06 > 0:48:11Darren's dessert is a peanut praline parfait
0:48:11 > 0:48:13with a chocolate mousse,
0:48:13 > 0:48:15caramelised bananas,
0:48:15 > 0:48:16banana curd,
0:48:16 > 0:48:18a nougatine tuile
0:48:18 > 0:48:19and a toffee sauce.
0:48:29 > 0:48:32The nougatine is delicious, it works very well with the dish.
0:48:32 > 0:48:36And the chocolate mousse is so light and aerated, it's really good.
0:48:36 > 0:48:41But the one thing that concerns me is the texture of the parfait -
0:48:41 > 0:48:43it's little bit on the soft side.
0:48:43 > 0:48:45And you've got the soft mousse as well.
0:48:45 > 0:48:49I would just love that have been a little bit colder and a touch firmer.
0:48:49 > 0:48:53But having said that, the flavours do work.
0:48:53 > 0:48:55The idea works.
0:48:55 > 0:48:58- I like the dish a lot.- Thank you.
0:48:58 > 0:49:01The parfait, yes, it hasn't really got the consistency
0:49:01 > 0:49:05of a set parfait, but you definitely got it on the flavour.
0:49:05 > 0:49:07It is a delicious dessert.
0:49:09 > 0:49:12Obviously, I overcooked my chicken wings.
0:49:12 > 0:49:14It's a really horrible feeling to think that
0:49:14 > 0:49:17something as minor as that could be the difference between being
0:49:17 > 0:49:19in finals week and going home.
0:49:19 > 0:49:21So I'm a bit gutted about that.
0:49:24 > 0:49:27Finally, it's Danilo.
0:49:27 > 0:49:31His dish is based on an Italian regional classic of roast lamb
0:49:31 > 0:49:34with fried bread and cheese balls.
0:49:34 > 0:49:37It's served with a broad bean mint pesto,
0:49:37 > 0:49:40green chicory with raisins,
0:49:40 > 0:49:41pickled onions,
0:49:41 > 0:49:43red pepper puree
0:49:43 > 0:49:45and the liquorice sauce.
0:49:50 > 0:49:52I really like the presentation of your dish.
0:49:52 > 0:49:54I really like the way it looks.
0:49:54 > 0:49:56Thank you very much, Chef, thank you.
0:50:05 > 0:50:08The lamb has been cooked really well.
0:50:08 > 0:50:10It's perfectly pink, it's how I would like it.
0:50:10 > 0:50:13And the liquorice is very light in the background.
0:50:13 > 0:50:15The bread balls, really interesting.
0:50:15 > 0:50:18I really like the chicory with the raisins.
0:50:18 > 0:50:20But I think a touch more cooking.
0:50:20 > 0:50:23There's just a better bitterness coming through at the end of it.
0:50:23 > 0:50:26That's very interesting plate of food, definitely tasty.
0:50:26 > 0:50:28Thank you very much.
0:50:28 > 0:50:31Your pepper puree has a great flavour.
0:50:31 > 0:50:33The pickling of the onion is sharp
0:50:33 > 0:50:36and smacks you around the mouth a little bit.
0:50:36 > 0:50:40And the bean pesto is fabulous, the garlic coming through is great -
0:50:40 > 0:50:44- a little hint of mint in there as well?- Yeah.- Very, very good.
0:50:44 > 0:50:48Another interesting and intriguing dish. Very good.
0:50:48 > 0:50:50Thank you, Chef. Thank you very much.
0:50:50 > 0:50:55For dessert, Danilo is serving his take on tiramisu.
0:50:55 > 0:50:58A chocolate biscuit base,
0:50:58 > 0:51:00a chocolate and hazelnut ganache,
0:51:00 > 0:51:02mascarpone mousse,
0:51:02 > 0:51:04served with a coffee ice cream.
0:51:08 > 0:51:11We all, as chefs, think of a tiramisu,
0:51:11 > 0:51:13we know how it should look and how it should taste.
0:51:13 > 0:51:17And I'm intrigued as to the flavour of this, and the texture.
0:51:17 > 0:51:20Because a tiramisu texture is very important.
0:51:20 > 0:51:22Yeah, I can't wait to tuck in.
0:51:31 > 0:51:34I love the texture of the biscuit underneath,
0:51:34 > 0:51:37and I love the crumb that you've put on the plate.
0:51:37 > 0:51:41I think the ice cream is like velvet, it oozes coffee.
0:51:41 > 0:51:47You've taken a very simple, classic Italian dessert
0:51:47 > 0:51:49and brought it into the modern world.
0:51:49 > 0:51:50- Well done.- Thank you, Chef.
0:51:52 > 0:51:54It's a really well-thought-out plate.
0:51:54 > 0:51:58It's a confident move from you to take something
0:51:58 > 0:52:01that the whole world knows - tiramisu -
0:52:01 > 0:52:03and put your own stamp on it.
0:52:03 > 0:52:05- I think you've done a great job, Danilo.- Thanks.
0:52:14 > 0:52:16Brilliant, well done.
0:52:18 > 0:52:21Definitely, I did my best. I definitely give it my all.
0:52:21 > 0:52:25I couldn't done better than this. There was no more.
0:52:30 > 0:52:34Thank you so much for a great semifinal round.
0:52:34 > 0:52:36You all came in here
0:52:36 > 0:52:39and you delivered some great-tasting plates of food.
0:52:39 > 0:52:41We do have a tough job to do now,
0:52:41 > 0:52:45we can only take the strongest chefs through to the finals week.
0:52:45 > 0:52:48Go and take a break. We'll call you back when we've made our decision.
0:52:48 > 0:52:50- Thanks, chef.- Thank you.
0:53:10 > 0:53:12That was a great semifinal round.
0:53:12 > 0:53:15Some great, confident cooking from our three chefs today.
0:53:15 > 0:53:17They came back in this kitchen fighting,
0:53:17 > 0:53:19and they delivered us some great food.
0:53:20 > 0:53:24I thought it was a fabulous round from Nick - incredibly confident.
0:53:24 > 0:53:25I liked both of his dishes.
0:53:25 > 0:53:29- I thought the John Dory was beautifully cooked. - It was delicious.
0:53:29 > 0:53:31Now, his dessert.
0:53:31 > 0:53:34This is what I'm talking about - it delivered on all levels.
0:53:34 > 0:53:38The presentation on the plate was inventive, it was different,
0:53:38 > 0:53:39it was a fabulous dessert.
0:53:40 > 0:53:44Darren made us the halibut dish, perfectly cooked,
0:53:44 > 0:53:47well-seasoned, everything on that plate was delicious.
0:53:47 > 0:53:50Very good dish, beautifully executed,
0:53:50 > 0:53:52but I feel like I've been cheated
0:53:52 > 0:53:56because the chicken wings weren't there, and that is such a shame.
0:53:56 > 0:54:02Darren's peanut praline parfait had all the makings of a great dessert.
0:54:02 > 0:54:03The flavours worked well.
0:54:03 > 0:54:06The parfait just wasn't set enough, it wasn't cold enough.
0:54:06 > 0:54:09And I think the contrast of the coldness
0:54:09 > 0:54:12and the soft, chocolate mousse would've been sublime.
0:54:12 > 0:54:15Over all, I think Darren's cooked very well today,
0:54:15 > 0:54:17but there were little points of error.
0:54:17 > 0:54:22Danilo put together such a confident menu today.
0:54:22 > 0:54:23His lamb dish,
0:54:23 > 0:54:25which he served with that liquorice sauce,
0:54:25 > 0:54:26worked so well.
0:54:26 > 0:54:29It actually brought everything together.
0:54:29 > 0:54:35What an unusual, unexpected combination of very clever cookery.
0:54:35 > 0:54:39To take a tiramisu, flip it on its head, put his own take on it,
0:54:39 > 0:54:42and actually it worked so well.
0:54:42 > 0:54:43Really pleased for Danilo.
0:54:43 > 0:54:47He took a classic dessert and made it incredibly modern.
0:54:51 > 0:54:54It's really hard, but now we have to lose one of them.
0:54:54 > 0:54:57We had three professional chefs in the kitchen today,
0:54:57 > 0:54:58giving it their all.
0:54:58 > 0:55:02This is the cutting-edge end of the competition, and we have no choice.
0:55:02 > 0:55:05I'm not counting my chickens
0:55:05 > 0:55:07but to get to the final this week would be...
0:55:07 > 0:55:10It would be mind-blowing. It'd be amazing.
0:55:10 > 0:55:12It means everything. It would be such a great feeling.
0:55:12 > 0:55:15The experience of being here and the whole competition's been great
0:55:15 > 0:55:18and to go home at this stage and miss out on the last week...
0:55:18 > 0:55:20I'd be devastated.
0:55:20 > 0:55:23Being a finalist would be great, it would be fantastic.
0:55:23 > 0:55:28It's something that is so close but yet still so far,
0:55:28 > 0:55:30so I would be really, really happy.
0:55:46 > 0:55:50Guys, I'd like to thank you for a great semifinal round.
0:55:50 > 0:55:54We asked you to come in here and give it your best
0:55:54 > 0:55:56and I believe you did just that.
0:55:58 > 0:56:01However, we will have to lose one of you today.
0:56:04 > 0:56:06Monica and I have made our decision.
0:56:09 > 0:56:12And the chef leaving the competition is...
0:56:15 > 0:56:17..Darren.
0:56:17 > 0:56:20- Good luck, boys. Well done. - Cheers, mate.
0:56:20 > 0:56:22Good luck, mate.
0:56:22 > 0:56:24Thank you very... Aw!
0:56:24 > 0:56:26Thank you.
0:56:26 > 0:56:29- Thank you, Darren.- Thank you very much.- Good luck.- Thank you.
0:56:35 > 0:56:38I'm disappointed but, you know what,
0:56:38 > 0:56:41I've had such a great experience. It's been a brilliant.
0:56:41 > 0:56:43I've had the time of my life.
0:56:43 > 0:56:45I've got to the semifinals of MasterChef,
0:56:45 > 0:56:46and I've cooked some great dishes
0:56:46 > 0:56:49and had some amazing feedback from the judges,
0:56:49 > 0:56:51so it's taught me to believe in myself a bit more
0:56:51 > 0:56:54and have the confidence to go and do what I want to do.
0:56:54 > 0:56:57So, yeah, I'm just really, really proud and I hope that
0:56:57 > 0:56:59when my family see it, they'll be proud as well.
0:57:02 > 0:57:05- Well done.- Thank you, Chef.- Well done. Chin-chin. Congratulations.
0:57:05 > 0:57:08- Congratulations.- Thank you very much. Thank you, Chef.
0:57:08 > 0:57:09- Well done.- Well done.
0:57:09 > 0:57:12- Thank you very much. - Fabulous day in the kitchen.
0:57:12 > 0:57:14Thank you very much.
0:57:14 > 0:57:15To get to the final is amazing
0:57:15 > 0:57:18but the more the competition has gone on, the more you want it
0:57:18 > 0:57:20and the more you want to win it, so, yeah.
0:57:20 > 0:57:23I'm still in with a shot and that's all I can ask for, really.
0:57:23 > 0:57:26I'm so happy to be in the finals week. It's brilliant.
0:57:26 > 0:57:29Yeah, I'm really happy for myself and really sorry for Darren.
0:57:29 > 0:57:32He's a great chef, a great guy and now that I am through,
0:57:32 > 0:57:36I can't realise it, actually. It will take me a few hours, I think.
0:57:36 > 0:57:39I'd love to celebrate now but, actually, I have to go back to work.
0:57:46 > 0:57:51Next time, it's the last of the semifinals.
0:57:51 > 0:57:55The remaining three chefs will be heading to the north-west of England
0:57:55 > 0:57:59to cook for one of the country's most inspirational chefs.
0:57:59 > 0:58:00You're on, big boy.
0:58:02 > 0:58:05I'm just finding this dish quite difficult to naturally plate.
0:58:06 > 0:58:08So this is where it really hits you.
0:58:08 > 0:58:10You need to really knuckle down, yeah?
0:58:10 > 0:58:13They'll then have to use what they've learnt
0:58:13 > 0:58:16to seal their place in finals week.
0:58:16 > 0:58:19- I think you've absolutely nailed that.- I love it.