0:00:02 > 0:00:07It's the last of the Professional MasterChef semifinals.
0:00:07 > 0:00:11This week, the contestants have been sent to cook for
0:00:11 > 0:00:14some of the most inspirational chefs in the country.
0:00:14 > 0:00:17Good start. Good solid start. I'm impressed.
0:00:17 > 0:00:20Happy food, happy chefs, happy customers.
0:00:22 > 0:00:25So far, Mark, Nick
0:00:25 > 0:00:30and Danilo have earned a place in finals week.
0:00:30 > 0:00:36Tonight, the last three chefs will battle to stay in the competition.
0:00:36 > 0:00:3933-year-old Scott from Hertfordshire, 27-year-old
0:00:39 > 0:00:44Mark from Worcestershire and 33-year-old Andy from Suffolk.
0:00:46 > 0:00:51My competition so far has been very much up and down.
0:00:51 > 0:00:53But whenever my neck's right on the block,
0:00:53 > 0:00:58I just seem to produce the best work that I've ever done.
0:00:58 > 0:01:01I'm not thinking about winning it just yet.
0:01:01 > 0:01:03I'm taking each stage at a time.
0:01:03 > 0:01:06I don't think there can be any mistakes.
0:01:06 > 0:01:08It's a tough challenge ahead.
0:01:09 > 0:01:14I'd love our chefs to go out there, open their minds and take it all in.
0:01:24 > 0:01:27It's 6am.
0:01:27 > 0:01:31And Andy, Mark and Scott are in Lancashire.
0:01:31 > 0:01:36- Where do you think we're off to, Scott?- No idea. Could be anywhere.
0:01:36 > 0:01:38I've never seen so many fields.
0:01:40 > 0:01:42For the next two days,
0:01:42 > 0:01:47they'll be working at the one-Michelin-starred Northcote,
0:01:47 > 0:01:52situated in the heart of the Ribble Valley.
0:01:52 > 0:01:55- Pretty impressive, isn't it? - Yeah, it is.- Absolutely beautiful.
0:01:55 > 0:01:58During their stay, they'll be under the guidance of one
0:01:58 > 0:02:04of the country's most respected chefs, Lisa Allen.
0:02:04 > 0:02:06My love of food came from when I was younger.
0:02:06 > 0:02:10I think food gives you a chance to express yourself emotionally,
0:02:10 > 0:02:11physically.
0:02:11 > 0:02:16Food is really, you know - is in my heart.
0:02:16 > 0:02:20After spending two years at the two-star Le Champignon Sauvage
0:02:20 > 0:02:24in Cheltenham, she returned to her home county.
0:02:26 > 0:02:28When I was 21, I came back up north,
0:02:28 > 0:02:33cos that's where I'm from, then came here to Northcote.
0:02:33 > 0:02:38Working under Chef Patron Nigel Haworth, Lisa quickly rose
0:02:38 > 0:02:41through the ranks, becoming Head Chef at just 24.
0:02:41 > 0:02:44It was a shock becoming Head Chef at such a young age
0:02:44 > 0:02:48but I really relished it, because it made me grow as a person
0:02:48 > 0:02:51and it made me the better chef that I am today.
0:02:51 > 0:02:56For the last 11 years, Lisa has held the restaurant's Michelin star
0:02:56 > 0:03:00by showcasing the very best of Lancashire produce.
0:03:00 > 0:03:05I love the fact that we can make our region shine by using all the produce,
0:03:05 > 0:03:09to actually put them in dishes and get the best out of them.
0:03:09 > 0:03:10It's an amazing opportunity.
0:03:10 > 0:03:13It's like once-in-a-lifetime, really, for me.
0:03:13 > 0:03:17It is pretty daunting, but I'm definitely going to learn.
0:03:17 > 0:03:20I've not cooked in any Michelin-starred restaurants.
0:03:20 > 0:03:22Obviously I'm nervous,
0:03:22 > 0:03:25but hopefully I can get through the day with a smile on my face.
0:03:25 > 0:03:30I think the level of expectation on us is going to be massive.
0:03:30 > 0:03:33And hopefully I can do a good job in there.
0:03:33 > 0:03:37It's a big risk, bringing the chefs into the kitchen.
0:03:37 > 0:03:39We've got paying customers to feed,
0:03:39 > 0:03:42so they're coming here with high expectations.
0:03:42 > 0:03:44Those chefs have got to deliver it.
0:03:51 > 0:03:53Good morning, guys. Welcome to Northcote.
0:03:53 > 0:03:56This place is grown over the years and I've been here a long time
0:03:56 > 0:03:58so it's really important to me, close to my heart.
0:03:58 > 0:04:01For you to come into the kitchen is a big deal for me,
0:04:01 > 0:04:04because obviously I want to see that the food is going out correctly and precisely.
0:04:04 > 0:04:08We've got a full hotel and a very busy lunch, so let's get cracking.
0:04:12 > 0:04:14For today's service,
0:04:14 > 0:04:17the contestants will have to become part of Lisa's brigade.
0:04:20 > 0:04:25They will each be solely responsible for one dish on the lunch menu.
0:04:25 > 0:04:27It's an amazing experience.
0:04:27 > 0:04:32I love going into other people's kitchen and kind of learning and seeing what people do.
0:04:32 > 0:04:33So this is another good day.
0:04:33 > 0:04:36Mark is on a starter section.
0:04:36 > 0:04:41His dish is Boland venison tartare with pickled mushrooms,
0:04:41 > 0:04:46a local Lancashire sheep's milk curd, fresh peas, sorrel
0:04:46 > 0:04:47and pea puree.
0:04:47 > 0:04:52And on the side, a pastry cracker topped with Parmesan cheese.
0:04:52 > 0:04:56I think this dish is very deceiving, because there's not a lot of cooking involved.
0:04:58 > 0:05:02But actually, the technique is in the seasoning
0:05:02 > 0:05:04and the plating of it.
0:05:05 > 0:05:08The most important part of this is the dicing of the venison.
0:05:08 > 0:05:10Cos it's raw, we like to do it nice and fresh
0:05:10 > 0:05:14- and this is all done to order, OK? - Dice it to order?- Yeah.
0:05:14 > 0:05:16Dice it to order. We're looking for absolute precision.
0:05:16 > 0:05:19Everything's got to be the same size. All right?
0:05:19 > 0:05:21- You want exactly 50g.- Yeah.- OK?
0:05:24 > 0:05:26- The next crucial part is the seasoning.- Yeah.
0:05:26 > 0:05:28- Add a little bit of salt, a little bit of hazelnut oil.- Yeah.- OK?
0:05:28 > 0:05:30We want the venison to shine in this dish.
0:05:30 > 0:05:33Do you want to try a bit?
0:05:33 > 0:05:35Get a nice little bit of salt in it.
0:05:35 > 0:05:39So what I'm looking for is for you to taste, taste and taste. All right?
0:05:39 > 0:05:42Next is the Parmesan cracker - a thin sheet of feuille de brick
0:05:42 > 0:05:44pastry that must be deep-fried to order.
0:05:44 > 0:05:49You've got to keep it moving, get a nice golden colour to it. OK?
0:05:49 > 0:05:52We also want to get like, you know, layers of crispiness coming through.
0:05:52 > 0:05:57So this is giving you another element of texture. So basically, take it out,
0:05:57 > 0:06:00and then you're going to season it with
0:06:00 > 0:06:03salt from a height, so it evenly distributes over the cracker.
0:06:03 > 0:06:05Then you're going to finish it with Parmesan cheese.
0:06:05 > 0:06:08So you want the tuile to be a little bit rustic, not flat?
0:06:08 > 0:06:11Yeah, exactly. So you want to get that height to it.
0:06:11 > 0:06:16The complex starter has nine different elements to plate up.
0:06:16 > 0:06:19This is a crucial part of the plate. If it's not
0:06:19 > 0:06:22- put down precisely, it can look very messy.- Yeah.
0:06:22 > 0:06:26So next, you're going to put on the pickled mushrooms. You're going to place them on
0:06:26 > 0:06:28so you get a little bit of height to the dish as well.
0:06:28 > 0:06:32- Keep the dish looking elegant, cos it can easily look flat.- Yeah.
0:06:32 > 0:06:34Yeah. OK.
0:06:34 > 0:06:36So on goes the cheese. Again, randomly.
0:06:36 > 0:06:40Keep looking at the plate and then your hazelnuts on the top.
0:06:40 > 0:06:43And around, and then the peas.
0:06:45 > 0:06:46Here is the husks of the hazelnut.
0:06:46 > 0:06:49Again, you know, you can go on the rim of the plate as well.
0:06:49 > 0:06:51I'm going to put the cracker on the side
0:06:51 > 0:06:55- so you can see how the dish is coming together.- Yeah.- All right?
0:06:55 > 0:06:59The dish is finished with red-veined sorrel leaves,
0:06:59 > 0:07:03sorrel and pea puree and the hazelnut oil.
0:07:03 > 0:07:06OK, so that's the dish. OK? Venison tartare.
0:07:06 > 0:07:09You can see how it's about freshness, precision, flavour,
0:07:09 > 0:07:11so you'll be tasting all the time
0:07:11 > 0:07:13and I want to see that elegancy on the plate.
0:07:16 > 0:07:20Yeah, it's an amazing dish. It's just fresh and beautiful in your mouth to eat.
0:07:20 > 0:07:22Every plate has got to look the same.
0:07:22 > 0:07:23If it's not, it has to be done again.
0:07:23 > 0:07:27If the stuff's not diced correctly, it has to be done again. Do you feel confident?
0:07:27 > 0:07:32- Can you deliver it and, you know, get the precision I'm looking for? - Yes, Chef.- Yeah? Perfect.
0:07:32 > 0:07:36Most of the dish is done last minute, to keep it nice
0:07:36 > 0:07:38and fresh, to make sure it's not dry,
0:07:38 > 0:07:42so yeah, that's kind of what I've got to battle against as well.
0:07:43 > 0:07:46Scott is on the main course.
0:07:46 > 0:07:48It's amazing that Lisa's let us into her kitchen.
0:07:48 > 0:07:51Of course, I don't want to let her down today.
0:07:51 > 0:07:53I'm going to give it my best and hopefully, I can deliver.
0:07:57 > 0:08:01He is responsible for the wood pigeon, glazed in an onion caramel,
0:08:01 > 0:08:05pigeon legs stuffed with chicken mousse,
0:08:05 > 0:08:09roasted and steamed cabbage with sauteed girolles,
0:08:09 > 0:08:11with a garnish of blue cheese and crispy cabbage leaves,
0:08:11 > 0:08:15all finished with a rich pigeon sauce.
0:08:15 > 0:08:19There is a lot of detail in the cooking, in the plating,
0:08:19 > 0:08:23and also, it's a very busy corner.
0:08:23 > 0:08:26So this is a lovely local pigeon.
0:08:26 > 0:08:29I just want a nice distribution of colour on there, you see.
0:08:29 > 0:08:33I'm going to pop it into the oven. 190, OK? All right.
0:08:33 > 0:08:37Again, it'll take about 10, 12 minutes.
0:08:37 > 0:08:39We need to make sure you're cooking it correctly.
0:08:39 > 0:08:42- We're looking for something that's beautifully pink.- OK.- OK?
0:08:46 > 0:08:49- It needs at least five to six minutes' resting time.- Yeah.
0:08:49 > 0:08:53So while the bird's resting, we're going to start bringing together the rest of the dish.
0:08:53 > 0:08:57The chicken-mousse-stuffed pigeon leg and the cabbage are steamed,
0:08:57 > 0:09:03while the girolles are lightly sauteed with shallots and chives.
0:09:03 > 0:09:05Straight out onto your tray.
0:09:05 > 0:09:07You're going to remove your legs
0:09:07 > 0:09:10and your cabbage from the steamer, OK?
0:09:10 > 0:09:13- It's important that everything is hot.- Yes, Chef.
0:09:13 > 0:09:17The pigeon crown is then coated with an onion caramel
0:09:17 > 0:09:20and is finished on the plancher.
0:09:20 > 0:09:22- So again, keep it moving...- Yeah.
0:09:22 > 0:09:25- ..all the time.- Just to get it nice and sticky?- Yeah.
0:09:25 > 0:09:28- To get that nice and... You see the nice glaze on top there?- Yeah.
0:09:28 > 0:09:30- You can see that you've got quite a lot to do.- Yeah.
0:09:30 > 0:09:33With the pigeon, as well as cooking it to perfection, we've got
0:09:33 > 0:09:36- to take it off the bone, yeah?- Yeah.
0:09:36 > 0:09:38Going to turn it around, take your time.
0:09:38 > 0:09:42That's what we're looking for, yeah? Beautiful pink.
0:09:46 > 0:09:47Girolles.
0:09:47 > 0:09:49And your legs.
0:09:49 > 0:09:51And the cabbage leaf on the top and then what we're going to do
0:09:51 > 0:09:55is finish by placing it on to the dish.
0:09:55 > 0:09:58Sauce on, a little bit over the pigeon.
0:09:58 > 0:10:02- You can see how it's coming down there. And then just finish it off. - OK, yeah.- Yeah?
0:10:02 > 0:10:04Perfect.
0:10:08 > 0:10:14Beautiful. For me, the onion reduction is just sort of lifting the dish to another level.
0:10:14 > 0:10:15You could be under pressure with this
0:10:15 > 0:10:17because if you get quite a few on at the same time,
0:10:17 > 0:10:20you've got to think what your next point of call is.
0:10:20 > 0:10:21I'll do my best.
0:10:23 > 0:10:26Yeah, I think I've got the tough one out of the three of us.
0:10:26 > 0:10:28Maybe I've upset someone along the line!
0:10:28 > 0:10:31I'm going to give it my best go.
0:10:31 > 0:10:33It's a lot of ask but...talented chef,
0:10:33 > 0:10:36so I'm sure you'll nail it, Scott.
0:10:36 > 0:10:37Yeah.
0:10:39 > 0:10:41Cheers, boys.
0:10:41 > 0:10:44Finally, it's Andy, who's on dessert.
0:10:44 > 0:10:48Pastry isn't my strongest point but that's why I wanted to do this,
0:10:48 > 0:10:51to get out of my comfort zone and learn new things and
0:10:51 > 0:10:55just absorb as much as I can in this amazing kitchen.
0:10:55 > 0:10:59His dish is a take on peaches and cream.
0:10:59 > 0:11:05Roasted peach flavoured with Champagne, redcurrant granita,
0:11:05 > 0:11:10redcurrant compote, a peach, Champagne and lime syrup,
0:11:10 > 0:11:16edible flowers, and a mascarpone ice cream served on a brandy snap.
0:11:16 > 0:11:21This dish definitely requires delicate hands.
0:11:21 > 0:11:23If your hands are shaking when you're plating this dish,
0:11:23 > 0:11:27I think you might be plating it a few times.
0:11:27 > 0:11:30It's important when you start plating this that they're nicely glazed, all right?
0:11:30 > 0:11:34We don't want a peach on like that that's not glazed, OK?
0:11:35 > 0:11:37Peach into the centre.
0:11:37 > 0:11:38So this is a redcurrant compote.
0:11:38 > 0:11:41The redcurrant comes from our garden.
0:11:41 > 0:11:45So when you're putting it on, you're going to get height to the dish and just precisely
0:11:45 > 0:11:51put it around the peach, take a little bit of your liquid again.
0:11:51 > 0:11:54That bit, you know, it was the easiest part. The next bit is where your timing is crucial.
0:11:54 > 0:11:58- We want it to go out cold. We don't want anything to be melted. OK? - Yeah.
0:12:00 > 0:12:03In between, you put your granita.
0:12:03 > 0:12:07OK? You're going to spoon on your liquid.
0:12:10 > 0:12:13You're going to finish with flowers.
0:12:17 > 0:12:20You have a brandy snap that's on the side.
0:12:20 > 0:12:22You want a perfect, perfect rocher of ice cream.
0:12:29 > 0:12:31So you can see, it's already starting to melt
0:12:31 > 0:12:33so the devil in this dish is the fact it's got to go out quickly,
0:12:33 > 0:12:35precisely, and cold.
0:12:37 > 0:12:42That syrup is... I mean... Explodes in your mouth, doesn't it?
0:12:42 > 0:12:48It's a beautiful dish. It looks so simple but it isn't, by any means.
0:12:48 > 0:12:51We had to make the brandy snaps in our first skills test.
0:12:51 > 0:12:54- Mine didn't quite look like that, though!- Ha-ha!
0:12:56 > 0:12:59Lisa's a top, top chef and just to be in the same kitchen
0:12:59 > 0:13:02as her is amazing but to actually have her show you one of her
0:13:02 > 0:13:06dishes and put her trust in you to replicate it is a big deal for me.
0:13:14 > 0:13:16The restaurant is fully booked.
0:13:17 > 0:13:22Many of the guests have travelled here specifically to try Lisa's food.
0:13:22 > 0:13:25I think it's going to be really tough for the contestants.
0:13:25 > 0:13:30With the high standard that we hold here, it is big pressure for them.
0:13:30 > 0:13:32We're just about to hit service now.
0:13:32 > 0:13:34The adrenaline is starting to kick in.
0:13:34 > 0:13:38We've got a busy lunch, so it could get a bit lairy!
0:13:38 > 0:13:41It's the calm before the storm.
0:13:41 > 0:13:45Hopefully, there's a few dishes that come my way so I can really showcase what I can do.
0:13:45 > 0:13:48By being on dessert, it's probably going to be a good
0:13:48 > 0:13:50hour or so before one of my dishes go out.
0:13:50 > 0:13:53It's going to ramp up the nerves a bit but hopefully,
0:13:53 > 0:13:55once I get going, I should be OK.
0:13:55 > 0:13:59I think it's just gone 12 o'clock, you know. The checks are just about to start rolling on.
0:13:59 > 0:14:02I'm a little bit nervous because it does get busy.
0:14:02 > 0:14:03They've got to keep up with the pace
0:14:03 > 0:14:06and they've got to keep up with the rest of us.
0:14:06 > 0:14:09They seem pretty good so let's see how they get on.
0:14:14 > 0:14:17OK, an order. Four covers. You got the four soup.
0:14:17 > 0:14:18There's one veggie on this table.
0:14:18 > 0:14:21You've got salmon, a tomato salad, two venison.
0:14:21 > 0:14:22- Yes, Chef!- Wa-hay!
0:14:22 > 0:14:24- Mark, you're on, big boy.- Yes, Chef.
0:14:27 > 0:14:30His first challenge is to dice the venison
0:14:30 > 0:14:33so each piece is exactly the same size.
0:14:33 > 0:14:36Getting the first one out is always going to be the difficult one
0:14:36 > 0:14:40and then, you've just got to keep going from there.
0:14:40 > 0:14:43Perfect. If they're all the same size, we're good.
0:14:43 > 0:14:46OK, an order. One venison, to beef.
0:14:46 > 0:14:49Mark, that's another one to think about. Yes, Chef.
0:14:52 > 0:14:55That's it. Keep it moving, so it doesn't go together too much,
0:14:55 > 0:14:57or it'll be harder to get it crispy all the way through
0:14:57 > 0:14:59when it starts folding.
0:14:59 > 0:15:01- Is that a bit small, or...? - Yeah. That one is too small.
0:15:01 > 0:15:04So you need to do another one, so don't use that one, yeah?
0:15:04 > 0:15:08You need to move quickly now, cos you're going to be away soon, yeah?
0:15:10 > 0:15:13If you move them too quickly, they fold in half on each other.
0:15:13 > 0:15:19If you don't move them, they go flat, so, it's a balancing act, I think.
0:15:19 > 0:15:20OK, that's it. Much better.
0:15:20 > 0:15:24- You need to start cracking on with those plates, yeah?- Yeah, Chef.
0:15:28 > 0:15:31So really concentrate. Build your height up, yeah?
0:15:31 > 0:15:34- You've got one minute, yeah? - Yes, Chef.
0:15:35 > 0:15:38Nice and easy. Make sure you're getting your height.
0:15:41 > 0:15:45That's it. Just a little drizzle of your hazelnut oil.
0:15:45 > 0:15:48One second. Excellent. Away, please. OK. Good first start. That's it.
0:15:48 > 0:15:50Just take it easy and get that height into it
0:15:50 > 0:15:53and separate the ingredients out a little bit more, yeah?
0:15:54 > 0:15:58I've just got to make sure that every one's got to go out exactly the same as I've just sent it,
0:15:58 > 0:16:02so it's just a little bit hard - just try and get ahead now.
0:16:03 > 0:16:04Mark's first dishes have gone.
0:16:06 > 0:16:09I think he's got a few things to improve on,
0:16:09 > 0:16:10although he's doing well.
0:16:10 > 0:16:12On the other side of the kitchen,
0:16:12 > 0:16:17Scott is still waiting for his first pigeon order to come in.
0:16:17 > 0:16:20Yeah, I am nervous. I want to get it out now. Out in the restaurant.
0:16:22 > 0:16:25OK, an order. Two venison, to follow, a pigeon and beef.
0:16:25 > 0:16:26- Wa-hay!- Chef!
0:16:28 > 0:16:31- You're on next, Scott.- Oui!
0:16:33 > 0:16:36Two soup, a beef, a crab, to follow a pigeon and beef.
0:16:36 > 0:16:37Oui, Chef.
0:16:42 > 0:16:45- How long one pigeon, one beef? - Three and a half, Chef.
0:16:50 > 0:16:53Yeah, I need to nail this first one. As soon as I carve into that pigeon,
0:16:53 > 0:16:55I'll know a little bit more about what's happening.
0:16:55 > 0:16:58- OK, boys. One minute to the pass, yeah?- Yeah.
0:17:04 > 0:17:07What you want to do is plate first and then cook the bird.
0:17:10 > 0:17:15Pick your cabbage up a little bit more. You know how I twisted it and had it up a bit?
0:17:22 > 0:17:24- We need to move a lot faster than this, yeah?- All right.- OK?
0:17:24 > 0:17:26- Quick, quick now, please.- Yeah.
0:17:28 > 0:17:30Nice and easy. Not too much.
0:17:31 > 0:17:38- Not a bad first attempt. With your pigeon, if you just gently cut the sides off there. Yeah?- Yeah.
0:17:38 > 0:17:41- OK. Off you go. It's your first-time plating, isn't it?- Yeah.
0:17:41 > 0:17:45- You just need to be a little bit more... A little bit more care, yeah?- Yeah, Chef.
0:17:45 > 0:17:47- With your cabbage and everything, yeah?- Yeah.
0:17:47 > 0:17:50Yeah, I've been waiting a long time for that one.
0:17:50 > 0:17:54We got it out, the pigeon was cooked OK, I think. She didn't say it wasn't overcooked,
0:17:54 > 0:17:57so, I just need to keep it a little bit neater.
0:17:57 > 0:18:00- Andy, so you've got one peach on, yeah?- Yeah, Chef.
0:18:00 > 0:18:03- OK, so you're going to plate it, then I'm going to check it. - Yes, Chef.
0:18:05 > 0:18:09For Andy, it's now all about the timing.
0:18:09 > 0:18:12OK, nice and neat. Take it easy.
0:18:12 > 0:18:15OK, Andy. So this is a crucial bit, remember, yeah?
0:18:15 > 0:18:18- You've got to work fast, cos you don't want it to melt.- Chef.
0:18:31 > 0:18:32Rush, Andy. Quick.
0:18:39 > 0:18:41OK, right. What we need to do is we need to redo the rocher,
0:18:41 > 0:18:43so it needs to be perfect, right?
0:18:43 > 0:18:45Just remove the ice cream off the plate.
0:18:48 > 0:18:50OK, I think what we need to do is re-plate it.
0:18:50 > 0:18:53It's starting to melt, so let's re-plate.
0:18:53 > 0:18:55Rob, we're going to re-plate, yeah?
0:18:56 > 0:19:00- Calm down.- Yeah.- That's it. Really focus and concentrate, yeah?
0:19:04 > 0:19:05OK, we're getting there.
0:19:08 > 0:19:10That's it. Nice and easy.
0:19:10 > 0:19:12OK, now let's finish with your rocher.
0:19:19 > 0:19:22Yeah, much better. We need to work on those rochers, yeah?
0:19:22 > 0:19:24Did you notice, when you're in a different environment,
0:19:24 > 0:19:29and you're under pressure, that's when you start shaking. I know it's really hard to say,
0:19:29 > 0:19:31- but you need to control those nerves a little bit.- Yeah.
0:19:31 > 0:19:33The rocher is something I've done before
0:19:33 > 0:19:35but as soon as chef's there,
0:19:35 > 0:19:38just the nerves get a bit...better of you.
0:19:38 > 0:19:41It's tough but I just learned from the first plate and, yeah,
0:19:41 > 0:19:45hopefully, make sure every one is perfect from now on.
0:19:45 > 0:19:47The restaurant is reaching capacity
0:19:47 > 0:19:51and Mark and Scott's dishes are proving to be popular.
0:19:52 > 0:19:54Lisa, just to let you know, really good
0:19:54 > 0:19:57feedback from the restaurant, particularly the venison dish.
0:19:57 > 0:19:58Lots of good comments about that today.
0:19:58 > 0:20:02- Great feedback from the restaurant. Your venison dish.- Thank you, Chef.
0:20:03 > 0:20:06OK, Scott, so this is where it really hits you.
0:20:06 > 0:20:09The last four checks are all going to be one pigeon,
0:20:09 > 0:20:10two pigeon on every table
0:20:10 > 0:20:13- so you need to really knuckle down, yeah?- Yeah.
0:20:13 > 0:20:18Both Scott and Mark are still being flooded with orders.
0:20:18 > 0:20:21- I need two venisons off you. - Yes, Chef.- One - no mushrooms, yeah?
0:20:21 > 0:20:22I need it really quickly
0:20:22 > 0:20:25- cos the lady's already got her salmon, yeah?- Yes, Chef.
0:20:26 > 0:20:28A little bit stretched at the minute.
0:20:28 > 0:20:33I'm just finding this dish quite difficult to naturally plate.
0:20:33 > 0:20:36But with so many orders on,
0:20:36 > 0:20:40Mark isn't the only one feeling the pressure of cooking at this level.
0:20:42 > 0:20:46Yeah. It's just a bit under there, you can see it.
0:20:46 > 0:20:48Use another one, we'll get another one for the table.
0:20:48 > 0:20:50Don't use that one. You're really under on that one.
0:20:51 > 0:20:54Scott's struggle to cook the pigeon
0:20:54 > 0:20:57means his orders are starting to back up.
0:20:57 > 0:21:00Kirk, do you want to jump on and just give him a quick help, yeah?
0:21:00 > 0:21:03- Kirk'll do your pigeons.- OK. - Seal these and in the oven.
0:21:03 > 0:21:06- You come up and plate your pigeon, yeah?- OK, Chef.
0:21:09 > 0:21:11Scott, you need to move it on this plating
0:21:11 > 0:21:12cos I need you back on those pigeons.
0:21:14 > 0:21:17You need to be quick cos the table's already gone.
0:21:17 > 0:21:18OK, let's have a look.
0:21:19 > 0:21:22That's it, yeah, much better.
0:21:22 > 0:21:23Off you go, please.
0:21:26 > 0:21:28- OK, lovely, Scott.- Cheers, Chef.
0:21:28 > 0:21:30It's hard, but I'm enjoying it.
0:21:30 > 0:21:32We've got our last few tables now
0:21:32 > 0:21:34so it's going to be a big push getting these out
0:21:34 > 0:21:36and then I'm done, so happy days.
0:21:37 > 0:21:40Meanwhile, Andy is also trying to keep up with the pace.
0:21:45 > 0:21:48All right, let's change this one here cos it's melted.
0:21:48 > 0:21:50OK, let's go, quickly now.
0:21:54 > 0:21:56OK, off you go.
0:21:56 > 0:21:59When you get a push on and there's a lot to go together,
0:21:59 > 0:22:01it's got to go fast cos it's cold, yeah?
0:22:01 > 0:22:04- Otherwise it's redoing it all again.- Exactly.
0:22:05 > 0:22:11The last few tables are now seated and service is starting to wind down.
0:22:12 > 0:22:14OK, guys, we're away on salmon and a venison
0:22:14 > 0:22:17and that's your last check, Mark, so let's make it the best one, yeah?
0:22:17 > 0:22:18Yes, Chef.
0:22:20 > 0:22:23These are my last two checks, the last two I'm plating.
0:22:23 > 0:22:25I think they look amazing.
0:22:29 > 0:22:32Think about the last finishing touches, yeah?
0:22:34 > 0:22:35Great last one, well done.
0:22:35 > 0:22:37You did really well, kept up with the pace
0:22:37 > 0:22:38cos it can get a bit tough as well
0:22:38 > 0:22:40cos there's a lot of time plating with it
0:22:40 > 0:22:42and when you've got so many on,
0:22:42 > 0:22:45you've got to listen as well as cutting and doing other stuff
0:22:45 > 0:22:47- so you did really well. Excellent.- Cheers, thank you.
0:22:49 > 0:22:52Today has been an amazing learning experience.
0:22:52 > 0:22:54At the start, trying to build the height,
0:22:54 > 0:22:57it just got difficult, but I think I got into it
0:22:57 > 0:23:00and, by the last one, I was just about there.
0:23:07 > 0:23:11I had the tartare of venison and it was really magnificent.
0:23:11 > 0:23:13I'm very impressed. I hadn't had it before.
0:23:13 > 0:23:16It was lovely to try it and I'm happy I did.
0:23:16 > 0:23:19It was absolutely fabulous, thank you.
0:23:19 > 0:23:22It had really nice texture and a really nice flavour
0:23:22 > 0:23:25and it had curds, like a curd cheese with it
0:23:25 > 0:23:26which was absolutely fabulous.
0:23:26 > 0:23:29OK, Scott, one more pigeon. Let's make it the best one, yeah?
0:23:29 > 0:23:30OK, Chef, two minutes.
0:23:31 > 0:23:34With Scott back on track,
0:23:34 > 0:23:37he needs to prove he can perfect his final check of the day.
0:23:37 > 0:23:39Yeah, the last pigeon, I still don't know
0:23:39 > 0:23:42if it's going to be perfect until I cut into it so we'll see how it is.
0:23:44 > 0:23:47That's it, nice and neat.
0:23:53 > 0:23:55That pigeon's lovely, that.
0:23:59 > 0:24:02- Perfect, that looks great. - Thanks.- Well done.
0:24:02 > 0:24:04You did a good job, well done.
0:24:04 > 0:24:07- Thanks for letting me in the kitchen.- Not a problem.
0:24:10 > 0:24:13Yeah, tough today. The first place I dressed was a little bit ropey,
0:24:13 > 0:24:15but as I got into it,
0:24:15 > 0:24:17I started dressing them a little bit neater
0:24:17 > 0:24:20and a little bit tidier so overall, I think she was happy.
0:24:24 > 0:24:25Very nice, really well cooked.
0:24:25 > 0:24:28Perfect, really, very well presented.
0:24:28 > 0:24:31It was just what you expect here and they never let you down.
0:24:32 > 0:24:34Well done, chief.
0:24:36 > 0:24:37That was hard.
0:24:37 > 0:24:40OK, the starters and the mains have gone now, Andy,
0:24:40 > 0:24:42so it's all on you, OK, so three peach away there, yeah?
0:24:42 > 0:24:44Yes, Chef.
0:24:47 > 0:24:51Now, it's Andy's last chance to conquer his nerves.
0:24:55 > 0:24:57OK, nice and quick. We need to move, yeah?
0:25:03 > 0:25:07- OK, Andy, I'll jump in and give you a hand here.- Thank you, Chef.
0:25:14 > 0:25:16OK, off you go. Service!
0:25:16 > 0:25:19- You want to do dessert again, do you?- No!
0:25:21 > 0:25:22For as long as I live!
0:25:22 > 0:25:25To get everything out perfectly without things melting
0:25:25 > 0:25:28and the precision on the plate, it's a very difficult thing to do.
0:25:28 > 0:25:30I just found it difficult.
0:25:30 > 0:25:31Fair play to you, you got stuck in
0:25:31 > 0:25:33and nothing went unless it was right.
0:25:33 > 0:25:35- Yeah, thank you. Sorry, Chef.- Well done.
0:25:38 > 0:25:40To start off, I found it really difficult.
0:25:40 > 0:25:44Hopefully, the next time I cook for a chef, it might be something
0:25:44 > 0:25:48a little bit more what I'm used to, hopefully some meat or some fish.
0:25:49 > 0:25:51It was one of the prettiest desserts I've had.
0:25:51 > 0:25:54It was delicious and refreshing, really lovely.
0:25:54 > 0:25:56It was gorgeous.
0:25:56 > 0:25:59The flowers were a really nice touch on there. Yeah, it was beautiful.
0:26:03 > 0:26:05I think it's been a really interesting day.
0:26:05 > 0:26:07There's times when things weren't quite right,
0:26:07 > 0:26:10but we rectified it before it went out.
0:26:10 > 0:26:12All the customers are very happy.
0:26:12 > 0:26:14Part of my career is teaching other people
0:26:14 > 0:26:16and to have three people come into the kitchen
0:26:16 > 0:26:19and show them here what we do, I think it's been a great challenge.
0:26:19 > 0:26:23Three cracking lads and I've really enjoyed having them in my company.
0:26:34 > 0:26:38It's day two and Mark, Scott and Andy
0:26:38 > 0:26:42have one more chance to impress Lisa Allen.
0:26:44 > 0:26:47They will have to cook one of her signature dishes -
0:26:47 > 0:26:53a tempered dark chocolate cylinder, filled with chocolate mousse,
0:26:53 > 0:26:57vanilla-soaked yellow sultanas, smoked nuts
0:26:57 > 0:26:59and a condensed milk caramel
0:26:59 > 0:27:02with pulled sugar
0:27:02 > 0:27:06and a salted sheep's milk ice cream.
0:27:06 > 0:27:09This dish, to me, is very close to my heart.
0:27:09 > 0:27:12I like playing with a few childhood favourite things.
0:27:13 > 0:27:17Chocolate, smoked nuts reminds me of the chocolate bar
0:27:17 > 0:27:19that is quite a lot of people's favourite.
0:27:19 > 0:27:21One of the biggest elements of this dish
0:27:21 > 0:27:24and the most important is the tempering of the chocolate.
0:27:24 > 0:27:26You've got to hit the temperatures bang on
0:27:26 > 0:27:29to get that cylinder perfect cos you want the shine,
0:27:29 > 0:27:31you want the snap on it.
0:27:31 > 0:27:33This is really important cos if you go over,
0:27:33 > 0:27:35you start to blow the chocolate.
0:27:35 > 0:27:38They have to smear the chocolate onto the acetate,
0:27:38 > 0:27:42but it's got to be a thin, even layer
0:27:42 > 0:27:47and then carefully roll up the acetate to form a long cylinder.
0:27:47 > 0:27:51The pulled sugar needs to be taken to 170 degrees.
0:27:51 > 0:27:54It's poured out onto a Silpat mat...
0:27:55 > 0:27:57..and finished off with smoked nuts.
0:28:00 > 0:28:03And the plating - the sweep of the chocolate, cylinder down,
0:28:03 > 0:28:09beautiful rocher of the ice cream and then finished with the sugar.
0:28:11 > 0:28:16I want it to be nice, clean, precise and very tasty.
0:28:35 > 0:28:38I'm worried about everything.
0:28:38 > 0:28:41I was hoping that it wasn't going to be pastry,
0:28:41 > 0:28:44but it is and I have to deal with that and get on with it.
0:28:44 > 0:28:48I'm feeling good about this dish, it sounds like a lovely dish.
0:28:48 > 0:28:49I've just got to do it justice.
0:28:51 > 0:28:53I've tempered chocolate before.
0:28:53 > 0:28:56I don't do it every day, I'm not the best at it.
0:28:56 > 0:28:58I know what she's going to be looking for,
0:28:58 > 0:28:59it's just if I can deliver it.
0:29:01 > 0:29:04I really have no idea how I'm going to get that chocolate out.
0:29:04 > 0:29:06The crucial point with that chocolate cylinder
0:29:06 > 0:29:09and you'll know whether you've done that right or wrong
0:29:09 > 0:29:11is when you take that acetate off.
0:29:11 > 0:29:12If you haven't got it right,
0:29:12 > 0:29:15it could easily collapse or just won't hold its shape.
0:29:26 > 0:29:28It's a bit big!
0:29:28 > 0:29:30It looks like a cigar.
0:29:32 > 0:29:35The chocolate could have been tempered a bit better,
0:29:35 > 0:29:38but I've sort of done it. I'll see what Lisa says.
0:30:01 > 0:30:05There you can see on your cylinder that it's starting to blow,
0:30:05 > 0:30:08but overall, presentation, I think you've done really well.
0:30:13 > 0:30:15CRUNCHING
0:30:17 > 0:30:20You have got that snap on that chocolate and you can hear it.
0:30:20 > 0:30:23Inside, for me, there's quite a lot of chocolate mousse for the balance,
0:30:23 > 0:30:26but I can see where you've put most of the ingredients on the plate
0:30:26 > 0:30:28rather than in the middle so it's your own interpretation.
0:30:28 > 0:30:30Maybe a few more nuts in the middle
0:30:30 > 0:30:32and a little bit more caramel for the balance,
0:30:32 > 0:30:34but I think, overall, I think you've done a great job.
0:30:34 > 0:30:38- Thank you, Chef.- I really enjoyed having you in the kitchen.
0:30:38 > 0:30:40I can see that you're a very talented chef
0:30:40 > 0:30:42and you've got a lot to offer the industry.
0:30:42 > 0:30:44If something doesn't go quite right, you can see that you care,
0:30:44 > 0:30:47- which is a great thing for a chef to have.- Thank you.
0:30:47 > 0:30:49- Thanks for having me. - You're more than welcome.
0:30:52 > 0:30:54I'm happy overall with the day.
0:30:54 > 0:30:56She said it was nice to have me in the kitchen,
0:30:56 > 0:30:59she could see my passion, she could see my desire to get it right
0:30:59 > 0:31:03when I did get it wrong so, overall, yeah, it's been a good day.
0:31:33 > 0:31:35Yeah, I'm pleased with what I've done.
0:31:35 > 0:31:38Maybe the chocolate could have had a bit more shine. Yeah, happy.
0:31:58 > 0:32:00It looks different to mine,
0:32:00 > 0:32:03but that's not a bad thing cos it shows individuality.
0:32:03 > 0:32:06- Your rocher looks perfect.- Thank you.- You've done that really well.
0:32:06 > 0:32:08Your sugar's great, maybe just a little thick at the end here,
0:32:08 > 0:32:11- but apart from that, I think it looks great.- Thank you.
0:32:15 > 0:32:17CRUNCHING
0:32:19 > 0:32:21You need a few more nuts in there,
0:32:21 > 0:32:24a few more sultanas to get the balance.
0:32:24 > 0:32:26You're very keen, enthusiastic, very confident.
0:32:26 > 0:32:28So, yeah, you've done a great job
0:32:28 > 0:32:31and I hope you've learned something from the experience here
0:32:31 > 0:32:33and take something away that can help you within your career.
0:32:39 > 0:32:42It's been a pleasure. Cheers, Kirk.
0:32:42 > 0:32:44I think there was just a few blushes on the chocolate.
0:32:44 > 0:32:48It still had a nice crack. Yeah, I'm proud of what I've done.
0:32:48 > 0:32:50It's been an amazing day.
0:32:57 > 0:32:59I'll never be able to do this with my shaky hands.
0:33:06 > 0:33:09That was sort of like my tester just to make sure the chocolate was set.
0:33:09 > 0:33:11I've got the other one so I'm going to pipe the mousse
0:33:11 > 0:33:15and everything into it and then take the outer layer off.
0:33:15 > 0:33:18I'm starting to get the shakes a little bit.
0:33:20 > 0:33:24Oh, man! I haven't had the shakes for weeks.
0:33:24 > 0:33:26I don't know what's wrong with me.
0:33:34 > 0:33:36It's now or never.
0:33:50 > 0:33:53I've just got to get it from the plate to there without...
0:33:59 > 0:34:01HE SIGHS
0:34:05 > 0:34:07I just can't control the shaking today,
0:34:07 > 0:34:10I don't know what's wrong with me. I'm relatively pleased with it.
0:34:10 > 0:34:14I'm glad it's in one piece and, hopefully, she'll enjoy it.
0:34:37 > 0:34:39Wow!
0:34:40 > 0:34:43You've got a nice distribution of caramel in there.
0:34:43 > 0:34:47Maybe just a few more nuts and stuff for the balance of it,
0:34:47 > 0:34:49but I can see that you've put some onto the plate.
0:34:49 > 0:34:51You've got a nice snap in the chocolate.
0:34:51 > 0:34:53I think you should be very proud of yourself.
0:34:53 > 0:34:57- Thanks, Chef.- I'd be very happy for you to serve that dish.
0:34:58 > 0:35:01- Overall, it's very good.- Thank you.
0:35:01 > 0:35:03My advice to you would be is have a little bit more
0:35:03 > 0:35:07confidence in yourself. You're very passionate and you can see that.
0:35:07 > 0:35:11Conquer those nerves in the pastry and I think you'll do very well.
0:35:12 > 0:35:14- Thanks, Chef.- Thanks.
0:35:20 > 0:35:22It went really well.
0:35:22 > 0:35:25It went a lot better than I thought it was going to.
0:35:25 > 0:35:28To get the feedback I did, I'm really chuffed with that.
0:35:29 > 0:35:32It's been great having the guys in the kitchen.
0:35:32 > 0:35:35You can see they're very keen and passionate lads.
0:35:35 > 0:35:37They've all done extremely well.
0:35:37 > 0:35:40They fit into the kitchen, they served some great food
0:35:40 > 0:35:42and I was very happy with the signature dish.
0:35:42 > 0:35:46It's been an inspiration coming up here - amazing chef,
0:35:46 > 0:35:48beautiful building, amazing food.
0:35:48 > 0:35:52It's been a once in a lifetime opportunity
0:35:52 > 0:35:55to get one-on-one tuition with Lisa.
0:35:55 > 0:35:58Her team have been very welcoming and made it very easy for us.
0:35:58 > 0:36:00I just didn't make it very easy for myself!
0:36:02 > 0:36:04It's been a massive experience coming to Northcote.
0:36:04 > 0:36:06Lisa's been amazing.
0:36:06 > 0:36:08Every day's a school day and I've learned today
0:36:08 > 0:36:09so, yeah, it's been good.
0:36:31 > 0:36:34I want our chefs to come back from Northcote feeling
0:36:34 > 0:36:36energised about where they've been.
0:36:36 > 0:36:40The passion that Lisa has for her food is incredible.
0:36:40 > 0:36:44I hope our chefs managed to absorb a little bit of that talent
0:36:44 > 0:36:46because that could be the extra push
0:36:46 > 0:36:49that they will need in their cooking today.
0:37:02 > 0:37:05Chefs, welcome back. You've seen Lisa's food.
0:37:05 > 0:37:08Today, it's all about you and your food.
0:37:09 > 0:37:12You're cooking for a place in finals week.
0:37:12 > 0:37:18You have one hour and 45 minutes to cook one main course and a dessert.
0:37:18 > 0:37:21We can only take the best chefs through
0:37:21 > 0:37:25so you'd better make this count if you want that place.
0:37:27 > 0:37:29Good luck. Off you go!
0:37:44 > 0:37:48My competition has been up and down. It's taken its toll on me.
0:37:48 > 0:37:52If I nail these dishes and Monica and Marcus like them
0:37:52 > 0:37:53and they can see technical skill,
0:37:53 > 0:37:57I believe these dishes are strong enough to get me through.
0:38:02 > 0:38:05- Scott, how are you?- Yeah, very well, thank you.- Good, good.
0:38:05 > 0:38:07How was your time with Lisa?
0:38:07 > 0:38:09It was tough, but I really enjoyed the experience,
0:38:09 > 0:38:11it was amazing and you pick up little tips and techniques.
0:38:11 > 0:38:13It's given me that little kick up the backside,
0:38:13 > 0:38:16- I guess, to carry on and keep doing well.- Good!
0:38:16 > 0:38:18Right, so what are you going to make for us today, Scott?
0:38:18 > 0:38:23I'm doing John Dory with oysters, cockles, cucumber,
0:38:23 > 0:38:25Cornish potatoes and caviar
0:38:25 > 0:38:28and dessert, I'm going to do a honeycomb mousse
0:38:28 > 0:38:30with sorrel, raspberries and apple.
0:38:30 > 0:38:32Wow, Scott, where are these dishes from?
0:38:32 > 0:38:35It sounds a bit of a cliche, but this is the best of the south-west.
0:38:35 > 0:38:38My dad used to live down in Devon so, as a young boy,
0:38:38 > 0:38:39we used to go fishing.
0:38:39 > 0:38:42Being brought up in south-east London, I love cockles.
0:38:42 > 0:38:44I still go to Southend on my bank holiday
0:38:44 > 0:38:47and have a tub of cockles with my daughter
0:38:47 > 0:38:48so this dish means a lot to me.
0:38:48 > 0:38:51Where's the inspiration for your dessert come from?
0:38:51 > 0:38:54When I used to go to the fairground, I used to love winning the honeycomb
0:38:54 > 0:38:57and I just wanted to take honeycomb to the next level
0:38:57 > 0:39:00and create something a little bit different in a mousse.
0:39:00 > 0:39:03- It's really light, really sweet. - That sounds great.- Thank you.
0:39:03 > 0:39:05With you, there's always a little twist,
0:39:05 > 0:39:08- and that's what we like about your food so far.- Thank you.
0:39:08 > 0:39:11- Let's hope that continues. - Go get 'em!- Cheers!
0:39:14 > 0:39:20Scott always brings a bit of Cockney charm to the kitchen.
0:39:20 > 0:39:23I love the little twists that he puts into his food -
0:39:23 > 0:39:29pan-fried John Dory with cockles, oysters and oyster juice.
0:39:29 > 0:39:32Again, a great-sounding dish.
0:39:32 > 0:39:33There's a very fine line with John Dory
0:39:33 > 0:39:36between cooked well and overcooked.
0:39:37 > 0:39:40Scott is making a honeycomb mousse
0:39:40 > 0:39:44and he's going to make a sorrel and apple juice.
0:39:44 > 0:39:46I believe sorrel makes sense on a dessert
0:39:46 > 0:39:49because it does have that sharpness. He's got to be careful.
0:39:49 > 0:39:51We know with honeycomb,
0:39:51 > 0:39:55you've got to stop the cooking very quickly, otherwise it will
0:39:55 > 0:39:58continue to cook and become very strong and very bitter.
0:40:01 > 0:40:03I'm happy at the moment, yeah.
0:40:03 > 0:40:04The time catches up with you so quickly,
0:40:04 > 0:40:08you just can't take it for granted so I've just got to push now.
0:40:08 > 0:40:11Chefs, half an hour has gone.
0:40:14 > 0:40:19It's going to be really difficult to cook against Andy and Scott.
0:40:19 > 0:40:21It's probably the most nervous I've felt
0:40:21 > 0:40:23in the whole competition so far.
0:40:24 > 0:40:28Hopefully, if I don't mess up, then these dishes will see me through.
0:40:30 > 0:40:32- How are you, Mark? - I'm very well, thank you.
0:40:32 > 0:40:33What are you cooking for us?
0:40:33 > 0:40:36Some plaice with different textures of cauliflower.
0:40:36 > 0:40:38For dessert, I'm doing a coconut panna cotta
0:40:38 > 0:40:40with salt-baked pineapple and ginger beer sorbet.
0:40:40 > 0:40:43There's a little bit of coriander and basil gel on there.
0:40:43 > 0:40:47It's a nice fresh dessert after you've tried everything today.
0:40:47 > 0:40:49Where's the inspiration for these dishes come from?
0:40:49 > 0:40:51I really like plaice. I think it's a beautiful fish.
0:40:51 > 0:40:54I love the difference you can kind of get with cauliflower
0:40:54 > 0:40:56and you can change it by cooking it in different ways.
0:40:56 > 0:40:58It sounds like to me, Mark, a very simple dish.
0:40:58 > 0:41:00It is simple, but it's a beautiful dish.
0:41:00 > 0:41:01There's lots of little elements.
0:41:01 > 0:41:03You've tested them and you've tasted them?
0:41:03 > 0:41:05The plaice dish I've done twice
0:41:05 > 0:41:07and the dessert I've done numerous times.
0:41:07 > 0:41:08I'm also against two amazing chefs
0:41:08 > 0:41:10who are cooking their heart out today
0:41:10 > 0:41:13so I've got to up it and make sure it's perfect for you.
0:41:13 > 0:41:16- Great, we'll let you crack on. - Thank you.
0:41:19 > 0:41:23Mark is making for us a main course which is plaice
0:41:23 > 0:41:29and a lot of different textures, ways of preparing cauliflower.
0:41:32 > 0:41:35We're having pickled cauliflower, roasted cauliflower
0:41:35 > 0:41:40and a puree of cauliflower.
0:41:40 > 0:41:43One thing I do know about cauliflower -
0:41:43 > 0:41:45it does have a big flavour.
0:41:45 > 0:41:47Sometimes, if there's too much of it,
0:41:47 > 0:41:50it could overpower the fish itself.
0:41:52 > 0:41:56Coconut panna cotta - flavours of the tropics. This sounds great.
0:41:57 > 0:42:02The garnish is salt-baked pineapple. I really love the sound of that.
0:42:02 > 0:42:05But, as always with a panna cotta,
0:42:05 > 0:42:08it's got to have the right consistency.
0:42:09 > 0:42:12It's got to have the wobble factor.
0:42:22 > 0:42:25Chefs, it's your last 45 minutes. Make sure it's a good one.
0:42:29 > 0:42:32Andy's main course is sea trout.
0:42:32 > 0:42:35He's serving that with a mussel broth.
0:42:35 > 0:42:39The cooking of the sea trout is in a sous vide bag in the water bath.
0:42:39 > 0:42:43The skin has been taken off. He's going to crisp that separately.
0:42:43 > 0:42:47He's serving it with cucumber, samphire
0:42:47 > 0:42:51spring onion, cockles - all these ingredients work together.
0:42:51 > 0:42:53It's going to be about balance and, of course,
0:42:53 > 0:42:55the beautiful cooking of the sea trout.
0:42:55 > 0:42:58He needs to be careful on the cooking of the mussels.
0:42:58 > 0:43:00I hope he doesn't overcook them
0:43:00 > 0:43:03so they shrivel down and they get quite chewy.
0:43:03 > 0:43:06Andy's dessert is almost like a mille-feuille of chocolate delice,
0:43:06 > 0:43:10a passion fruit parfait.
0:43:10 > 0:43:13In between, he's going to have layers of chocolate tuille.
0:43:13 > 0:43:17This dessert, if it's balanced right, can work very well.
0:43:17 > 0:43:22Obviously, going up against the other two, it is daunting,
0:43:22 > 0:43:25but I'm a fighter so they'd best be bringing their A-game.
0:43:30 > 0:43:33- Andy, did you enjoy your time at Lisa Allen's?- I loved it.
0:43:33 > 0:43:35I loved every minute of it. It was very tough for me.
0:43:35 > 0:43:37One thing that I took away from Lisa
0:43:37 > 0:43:39was to be more confident in myself
0:43:39 > 0:43:42and I can do it and that's why I'm here, still.
0:43:42 > 0:43:45I'm looking forward to seeing these two dishes from our new Andy.
0:43:45 > 0:43:46Ha, thank you.
0:43:46 > 0:43:49I was a timid boy when I first came into the kitchen
0:43:49 > 0:43:52and now I feel a lot more relaxed and confident in what I'm doing.
0:43:52 > 0:43:55These two know by now that I'm not going to go down without a fight
0:43:55 > 0:43:56so these dishes are going to be
0:43:56 > 0:43:58the best I've done in this competition, hopefully.
0:43:58 > 0:44:00- I wish you the best of luck, Andy. - Cheers.
0:44:00 > 0:44:02- Yeah, good luck.- Thank you.
0:44:05 > 0:44:09Andy has definitely come back into the kitchen fighting.
0:44:09 > 0:44:11He's cooked himself into the semifinals.
0:44:11 > 0:44:12The question's going to be
0:44:12 > 0:44:14can he can cook himself a place in finals week?
0:44:14 > 0:44:17I'm just trying to bring everything together now.
0:44:17 > 0:44:20I'm just a little bit worried about my fish.
0:44:21 > 0:44:22I could be happier.
0:44:28 > 0:44:30Chefs, you've got ten minutes left.
0:44:36 > 0:44:38My hands are shaking like mad now.
0:44:38 > 0:44:41Chefs, this is your last two minutes.
0:44:45 > 0:44:49Andy, just step back and take a deep breath. You've done so well so far.
0:44:49 > 0:44:51Don't lose the plot now.
0:44:57 > 0:45:00Last 60 seconds. Make them count.
0:45:06 > 0:45:09Chefs, that's it, time's up. Stop cooking.
0:45:13 > 0:45:15Mark is up first.
0:45:15 > 0:45:20These plates of food look fantastic yet again.
0:45:20 > 0:45:21Thank you.
0:45:21 > 0:45:25His main course is plaice with cauliflower scales,
0:45:25 > 0:45:29pickled and roasted cauliflower, cauliflower couscous
0:45:29 > 0:45:32and cauliflower puree, pickled grapes
0:45:32 > 0:45:38and golden raisins with a creamy fish and grape juice sauce.
0:45:47 > 0:45:50The sauce is stunning. It's creamy, it's velvety.
0:45:50 > 0:45:52It's such an enjoyable plate of food to eat
0:45:52 > 0:45:55and it's so clever how you captured the different textures
0:45:55 > 0:45:58and different methods of cooking a simple cauliflower.
0:45:58 > 0:46:00Thank you, thank you very much.
0:46:00 > 0:46:03The cauliflower does work very, very well.
0:46:03 > 0:46:06It's not overpowering the very delicate flavour
0:46:06 > 0:46:09of the plaice itself. It's absolutely great.
0:46:09 > 0:46:15The sauce, it's got a velvetiness about it, it's rich.
0:46:15 > 0:46:18I think that little addition of grape juice in there,
0:46:18 > 0:46:20I'm taking that one.
0:46:20 > 0:46:22That's a good one.
0:46:22 > 0:46:25- Great dish.- Thank you very much.
0:46:25 > 0:46:28For dessert, Mark has made coconut panna cotta
0:46:28 > 0:46:31topped with salt-baked pineapple,
0:46:31 > 0:46:36a basil coriander gel, ginger tuilles, puffed rice
0:46:36 > 0:46:42and viola flowers and a ginger sorbet with desiccated coconut.
0:46:42 > 0:46:44The presentation of the panna cotta looks great,
0:46:44 > 0:46:48but, as always with a panna cotta, it's all about the texture.
0:46:52 > 0:46:55I love the idea of the salt-baked pineapple.
0:46:55 > 0:46:58I just find the salt has not penetrated enough
0:46:58 > 0:47:02to make a difference, but I love the tuille. The popped rice is nice.
0:47:02 > 0:47:05What I do like is when you take that sorbet
0:47:05 > 0:47:07with desiccated coconut around it,
0:47:07 > 0:47:11it actually enhances what that panna cotta is.
0:47:11 > 0:47:12Thank you.
0:47:12 > 0:47:15All of the flavours in this dish work together - the coconut,
0:47:15 > 0:47:18the pineapple, the mango, the ginger beer sorbet.
0:47:18 > 0:47:20They're always going to work together,
0:47:20 > 0:47:23but they've been in safe hands today and you've really delivered
0:47:23 > 0:47:26that level of expectation that you want from those ingredients.
0:47:26 > 0:47:28Thank you. Thank you very much.
0:47:28 > 0:47:31- Two fantastic plates of food again - well done.- Thank you.
0:47:31 > 0:47:33Thank you very much.
0:47:40 > 0:47:43Today was difficult and I think I pushed myself as much as I could.
0:47:43 > 0:47:48I created two good dishes so I can't ask for any more than that.
0:47:51 > 0:47:56Scott's main is pan-fried John Dory with oysters, cockles,
0:47:56 > 0:48:01Cornish new potatoes, caviar, baby courgette flowers, cucumber,
0:48:01 > 0:48:05florets of Romanesco cauliflower
0:48:05 > 0:48:09and oyster leaves with an oyster sauce.
0:48:09 > 0:48:12Very, very nice eye for detail there and beautiful presentation.
0:48:12 > 0:48:13- Thank you.- Very good.
0:48:22 > 0:48:25It's so light and delicate.
0:48:25 > 0:48:28The flavours of the sauce in the centre work so well
0:48:28 > 0:48:32and the choice of fish is great, beautifully cooked.
0:48:32 > 0:48:34The freshness of this dish is just a delight
0:48:34 > 0:48:37and really does sing out that beautiful coastal flavour
0:48:37 > 0:48:40that you were looking for and I think you've absolutely nailed that.
0:48:40 > 0:48:42- Thank you.- Really good.- Thank you.
0:48:42 > 0:48:44So moist, it's almost like it's jumped out of the sea
0:48:44 > 0:48:46into the pan and straight onto the plate.
0:48:46 > 0:48:48It's such a joy to eat something
0:48:48 > 0:48:50that just comes together so harmoniously.
0:48:50 > 0:48:53The bits of cucumber, the samphire, the little bits of caviar,
0:48:53 > 0:48:56I believe, is possibly the best plate of food
0:48:56 > 0:48:58I've had from you in the competition.
0:48:58 > 0:49:00- Very happy here.- Thank you.
0:49:00 > 0:49:04- I think you've done a great, great job.- Thank you.
0:49:07 > 0:49:11Scott's honeycomb mousse topped with honeycomb
0:49:11 > 0:49:12is served with fresh raspberries,
0:49:12 > 0:49:18diced apple and apple puree with a sorrel sauce.
0:49:20 > 0:49:25- Scott, this dessert looks delicious. I love the colours.- Thank you.
0:49:34 > 0:49:39Your honeycomb mousse is so clever. It's almost a caramel. I love it.
0:49:39 > 0:49:44And then you've got this lemon flavour coming through the sorrel,
0:49:44 > 0:49:47it's just so, so delicious.
0:49:47 > 0:49:51Really... That's a really good one.
0:49:52 > 0:49:54Brilliant dessert.
0:49:54 > 0:49:58It's quite exceptional to see a chef cook under this pressure
0:49:58 > 0:50:04and to deliver such great, powerful flavour in a dessert
0:50:04 > 0:50:05and make it work.
0:50:05 > 0:50:09The sorrel juice with the apple works great.
0:50:09 > 0:50:12It's an absolute delight. It's just a fabulous dessert, it's brilliant.
0:50:12 > 0:50:13Thank you.
0:50:13 > 0:50:16If I was a cooking chef in this competition right now, Scott,
0:50:16 > 0:50:18I'd be very worried about you.
0:50:22 > 0:50:26Their comments were amazing. Yeah, I'm really happy.
0:50:28 > 0:50:32They really like the dishes so happy days!
0:50:32 > 0:50:37Finally, it's Andy's confit sea trout, topped with crispy skin
0:50:37 > 0:50:43and crab emulsion with a garnish of cockles, mussels, cucumber,
0:50:43 > 0:50:48samphire, spring onions and a mussel broth.
0:51:00 > 0:51:03Andy, I really like the idea of water bathing the sea trout
0:51:03 > 0:51:04and it's worked very well.
0:51:04 > 0:51:07The crispy skin with the egg and the crab meat going through it,
0:51:07 > 0:51:08I really like that.
0:51:08 > 0:51:11Quite a nice big flavour of the crab and the sea
0:51:11 > 0:51:15and then this fabulous stock that you've made from your mussels
0:51:15 > 0:51:18and the clams and I think it's just absolutely delicious.
0:51:18 > 0:51:22- You've delivered it as it reads on the menu. Good dish!- Thanks, Chef.
0:51:22 > 0:51:26The stock is quite flavoursome. The garnish is cooked very well.
0:51:26 > 0:51:28The samphire is still firm.
0:51:28 > 0:51:30The mussels, for me, are a tad overcooked,
0:51:30 > 0:51:35- but it is a good-tasting sea trout dish.- Thank you, Chef.
0:51:35 > 0:51:39For dessert, Andy has served chocolate delice,
0:51:39 > 0:51:40passion fruit parfait,
0:51:40 > 0:51:43passion fruit curd and pistachio nuts.
0:51:52 > 0:51:56Andy, your chocolate delice is not set.
0:51:56 > 0:51:58It was runny from the beginning.
0:51:58 > 0:52:01The passion fruit parfait, however, is quite lovely,
0:52:01 > 0:52:04it's almost like having a lovely passion fruit ice cream on the side
0:52:04 > 0:52:06and I loved the crunch of the pistachios.
0:52:06 > 0:52:09However, it's not a great dessert,
0:52:09 > 0:52:12mainly because the delice hasn't worked.
0:52:14 > 0:52:18The passion fruit parfait has a lovely flavour, it's very good.
0:52:18 > 0:52:22Passion fruit, chocolate, pistachio nuts, the chocolate tuilles -
0:52:22 > 0:52:24this all really does work together as a flavour.
0:52:24 > 0:52:27It's just a little unfortunate that it hasn't quite worked
0:52:27 > 0:52:30from a setting point of view, which is a shame.
0:52:30 > 0:52:32Thank you, Chef.
0:52:34 > 0:52:36I'm feeling a little bit disappointed.
0:52:36 > 0:52:38I've just made a silly mistake.
0:52:38 > 0:52:40I think if I hadn't made that mistake,
0:52:40 > 0:52:42I'd feel like I was in with a chance, but at this stage,
0:52:42 > 0:52:44you can't make mistakes like that.
0:52:44 > 0:52:47Anyway, thanks very much, boys.
0:52:52 > 0:52:54Chefs, another great day in the kitchen,
0:52:54 > 0:52:57another tough day in the kitchen.
0:52:57 > 0:52:59We asked you to come here to cook your best food
0:52:59 > 0:53:02and you've done just that, but we are only going to take
0:53:02 > 0:53:04the strongest chefs through to finals week.
0:53:06 > 0:53:10Go and take a break. We'll call you back with our decision. Thank you.
0:53:26 > 0:53:30What a semifinal round! Some great, great cooking here today.
0:53:30 > 0:53:31Three good chefs in the kitchen
0:53:31 > 0:53:35and they certainly proved themselves worthy of a place in the semifinals.
0:53:35 > 0:53:40Mark has been our chef that's cooked steadily throughout the competition.
0:53:40 > 0:53:42I always find it's a worry
0:53:42 > 0:53:45every time he comes back in here that he's going to stumble,
0:53:45 > 0:53:48but, no, Mark's two plates of food today looked stunning
0:53:48 > 0:53:51and they tasted as good.
0:53:51 > 0:53:53It's pretty hard to find Mark's mistakes.
0:53:53 > 0:53:56This chef just isn't putting a foot wrong right now.
0:53:56 > 0:53:58I think today was the most pressure I've felt.
0:53:58 > 0:54:01I'm up against two great chefs who also deserve to get through
0:54:01 > 0:54:04so it's a difficult decision that they've got to make.
0:54:04 > 0:54:07What about Scott?
0:54:07 > 0:54:12Now, this chef has got my attention, all for the right reasons.
0:54:12 > 0:54:15Today, he has really stood out and said,
0:54:15 > 0:54:19"I am a contender and I'm here to fight."
0:54:19 > 0:54:21Scott raised himself to another level today
0:54:21 > 0:54:23that I've not seen him do before.
0:54:23 > 0:54:26Great cooking, absolute treat. It was heaven.
0:54:26 > 0:54:28Today's comments were absolutely mind-blowing.
0:54:28 > 0:54:30It's exactly what I needed.
0:54:30 > 0:54:32The business end of the competition now
0:54:32 > 0:54:34so hopefully I've done enough to get through.
0:54:34 > 0:54:37We really wanted Andy to push himself today
0:54:37 > 0:54:38and that's exactly what he did.
0:54:38 > 0:54:42I really liked Andy's menu, I liked the ingredients that he was using
0:54:42 > 0:54:44and it was also quite original for him, as well.
0:54:44 > 0:54:48Andy's dessert had the makings of a great dessert.
0:54:48 > 0:54:52Unfortunately, it wasn't executed to the level that Andy needed to.
0:54:52 > 0:54:54I feel a little bit frustrated with myself.
0:54:54 > 0:54:57I always wanted to go home cooking the best food that I could.
0:54:57 > 0:55:00I haven't done that today, but, whatever the outcome,
0:55:00 > 0:55:02I'll still be proud and hold my head up high.
0:55:08 > 0:55:11We ask our chefs to come into this kitchen and give it their all
0:55:11 > 0:55:14and they did just that. We've had some great food.
0:55:15 > 0:55:17However, I feel there is one chef
0:55:17 > 0:55:20that's been outclassed and outcooked today.
0:55:35 > 0:55:37Chefs, what an exceptional day in the kitchen!
0:55:37 > 0:55:38Great battle,
0:55:38 > 0:55:43but we can only take our strongest chefs through to finals week.
0:55:48 > 0:55:51Marcus and I have made a decision.
0:55:54 > 0:55:56The chef that is leaving us today is...
0:56:04 > 0:56:05..Andy.
0:56:08 > 0:56:10Cheers.
0:56:10 > 0:56:14- Thanks, Chef.- Best of luck, Andy. - Thank you very much, cheers.
0:56:17 > 0:56:19Yeah, obviously disappointed,
0:56:19 > 0:56:25but this whole experience has taught me I shouldn't doubt myself.
0:56:27 > 0:56:30I am good at what I do and this has only just made that more evident.
0:56:30 > 0:56:34Obviously, I would have loved to have been through to the final,
0:56:34 > 0:56:37but someone's got to go home!
0:56:42 > 0:56:44Chefs, congratulations, you're through to the finals.
0:56:44 > 0:56:46And then there were two!
0:56:49 > 0:56:52I feel absolutely amazing being in the final of MasterChef.
0:56:52 > 0:56:54The competition doesn't get any easier.
0:56:54 > 0:56:56I don't think I want to face Scott again, to be honest!
0:56:56 > 0:56:59Hopefully, it'll all just go well for me.
0:57:01 > 0:57:04Yeah, absolutely buzzing with that result today.
0:57:04 > 0:57:08Round the corner's just going to get tougher and tougher
0:57:08 > 0:57:10so I'm just looking forward to see what happens next.
0:57:15 > 0:57:19Next week, it's the professional MasterChef finals
0:57:19 > 0:57:21and the fight for the title is on.
0:57:22 > 0:57:27They will have to cook for some of the country's greatest chefs...
0:57:27 > 0:57:31I'm actually very hungry and looking forward to eating the whole thing.
0:57:31 > 0:57:33I couldn't find any faults with it.
0:57:33 > 0:57:36Absolutely fantastic. This is what MasterChef's all about.
0:57:36 > 0:57:41..and survive in one of the world's most creative restaurants.
0:57:41 > 0:57:44That's fantastic!
0:57:44 > 0:57:46But only one of them will be crowned
0:57:46 > 0:57:49Professional MasterChef Champion 2015.