0:00:02 > 0:00:05It's the final week of Professional MasterChef.
0:00:09 > 0:00:11Of the 48 chefs that started the competition,
0:00:11 > 0:00:14just the five strongest remain.
0:00:16 > 0:00:19This week, they'll be pushed to the edge, as they cook for a unique
0:00:19 > 0:00:23gathering of some of the world's greatest chefs.
0:00:28 > 0:00:31I'm actually very hungry and looking forward to eating the whole thing.
0:00:31 > 0:00:33I couldn't find any faults with it.
0:00:33 > 0:00:36Absolutely fantastic. This is what MasterChef is all about.
0:00:38 > 0:00:41Then, they will have to prove they can hold their own
0:00:41 > 0:00:44in one of the world's most exciting restaurants.
0:00:46 > 0:00:47That's fantastic.
0:00:48 > 0:00:54At the end of the week, this year's standout chef will be crowned
0:00:54 > 0:00:57Professional MasterChef Champion 2015.
0:01:22 > 0:01:27This is the start of a massive culinary adventure.
0:01:29 > 0:01:32First step is Chef's Table.
0:01:34 > 0:01:37However, you have to earn the right to be there.
0:01:38 > 0:01:40Throughout the competition,
0:01:40 > 0:01:43you have been cooking with the best ingredients.
0:01:44 > 0:01:47Today, we have turned that on its head.
0:01:47 > 0:01:50An invention test from scraps.
0:01:50 > 0:01:54Chefs, you need to deliver something pretty amazing, because at the
0:01:54 > 0:01:58end of this challenge, one of you is leaving the competition.
0:01:58 > 0:02:03One hour and 15 minutes to win you a place at Chef's Table. Off you go.
0:02:21 > 0:02:22Scott.
0:02:22 > 0:02:26Here's one cook that slowly has worked his way through the pack
0:02:26 > 0:02:28and he is, without a doubt, a front runner.
0:02:31 > 0:02:32This chef is exciting.
0:02:36 > 0:02:38I've been dreading this.
0:02:38 > 0:02:40I'm used to cooking with prime ingredients,
0:02:40 > 0:02:41so, yes, it's a tough one.
0:02:44 > 0:02:45Scott, what are you going to make?
0:02:45 > 0:02:48A roast chicken broth with confit chicken wings
0:02:48 > 0:02:49and a few textures of onions.
0:02:49 > 0:02:52How many textures can you get out of an onion, Chef?
0:02:52 > 0:02:53I'm looking at three, for now.
0:02:53 > 0:02:56Charred onion, pickled shallot and crispy shallot.
0:02:56 > 0:02:58- And you've got a few tricks up your sleeve.- Yeah.
0:02:58 > 0:03:01You don't want to declare it yet, because they might not work.
0:03:01 > 0:03:04- Exactly, yes.- All right, Scott, good luck, mate.- Cheers.
0:03:08 > 0:03:09Mark S, wow!
0:03:09 > 0:03:11From the very first plates,
0:03:11 > 0:03:14we knew we had a very serious chef on our hands.
0:03:17 > 0:03:20The way he dresses is like an artist at work.
0:03:24 > 0:03:26I think there is a lot of pressure on.
0:03:26 > 0:03:29I've kept quite consistent up until now.
0:03:29 > 0:03:32If one mistake gets made, I think they will go hard on it
0:03:32 > 0:03:35and I'll probably go home.
0:03:39 > 0:03:42- Congratulations for making it here, Mark.- Thank you very much.
0:03:42 > 0:03:44- How does it feel?- Well, it's an amazing feeling to be here.
0:03:44 > 0:03:47What are you making? So, I'm making a pork broth with some pork belly
0:03:47 > 0:03:51glazed cod's cheek with a bit of coriander and I've made
0:03:51 > 0:03:53spiced cod's cheek tortellini.
0:03:53 > 0:03:56It's trying to get the stuff done in time is the biggest,
0:03:56 > 0:03:58biggest challenge here today.
0:04:04 > 0:04:0637 minutes left. Halfway.
0:04:10 > 0:04:13Nick is an all-rounder, solid chef,
0:04:13 > 0:04:16someone you'd love to have in any brigade.
0:04:16 > 0:04:20Great consistency in his cookery, fabulous attention to detail
0:04:20 > 0:04:22and a beautiful eye for presentation.
0:04:26 > 0:04:30I feel a bit like Steptoe And Son, but I'm going to find something.
0:04:30 > 0:04:31I've got to get it right today.
0:04:31 > 0:04:34I want to cook for the Chef's Table so badly.
0:04:34 > 0:04:35This is a real way of earning it.
0:04:39 > 0:04:42- Finals week, Nick.- Yeah. - Did you expect to be here?
0:04:42 > 0:04:44I don't know if I expected to be here,
0:04:44 > 0:04:47- but I'm definitely thrilled to be here.- What are you making, Nick?
0:04:47 > 0:04:48Scallop and cod ravioli.
0:04:48 > 0:04:51I'm going to do a nice broth with roasted chicken bones through it.
0:04:51 > 0:04:53Cod cheek, as well, roasted on the side.
0:04:53 > 0:04:55Right, you've got two heads here, couple of claws
0:04:55 > 0:04:59- and half a big scallop. That's what you're going to use?- Yes.
0:04:59 > 0:05:03- Nick, I like it.- Thank you.- I like your style.- Thank you very much.
0:05:10 > 0:05:15Danilo. This is a chef that is growing through the competition.
0:05:16 > 0:05:20He's brave enough to put a twist on his cooking and this makes him
0:05:20 > 0:05:22an exciting contender.
0:05:26 > 0:05:31This competition is affecting my whole world. We're all good chefs.
0:05:31 > 0:05:35To kick someone out, they need to find something. Everything counts.
0:05:35 > 0:05:37All the details count.
0:05:39 > 0:05:43- Danilo, you made it.- I made it. - Final five.- Yeah, it's amazing.
0:05:43 > 0:05:45- What are you going to make? - Pork tortellini.
0:05:45 > 0:05:46Where have you got the pork from?
0:05:46 > 0:05:49We got the ribs, we got small piece of belly.
0:05:49 > 0:05:52- With pork cheeks and fish broth. - Pork and fish.
0:05:52 > 0:05:56- Have you had pork and fish before? - Not that often, but I did.
0:05:56 > 0:05:57- Good luck.- Thank you.
0:06:06 > 0:06:09I'm a little bit worried how long it's going to take me
0:06:09 > 0:06:13to finish everything, so I have to run.
0:06:14 > 0:06:17You have 15 minutes left.
0:06:21 > 0:06:25Mark has had a very interesting journey through the competition.
0:06:25 > 0:06:28He delivers big, bold flavours.
0:06:29 > 0:06:31I've really enjoyed eating Mark's food.
0:06:35 > 0:06:38To get this far, I can't thank Monica and Marcus enough.
0:06:39 > 0:06:43I've got everything to prove today. I'm going to fight.
0:06:43 > 0:06:44I'm nervous, but excited.
0:06:47 > 0:06:48What are you making?
0:06:48 > 0:06:51I'm going to make rich chicken broth with pan-seared offal,
0:06:51 > 0:06:53crispy skin crackling.
0:06:53 > 0:06:55I'm going to attempt to do the confit neck
0:06:55 > 0:06:59and wing into a croquette.
0:07:00 > 0:07:03- If you can make the croquette. - If I can get it done in time.
0:07:03 > 0:07:06- Ah! I like it, if you can do it. - Thank you, Chef, cheers.
0:07:11 > 0:07:16- Five minutes left. - It is almost coming together.
0:07:16 > 0:07:18I just need to run to get everything on time.
0:07:21 > 0:07:24Five chefs are making five separate broths.
0:07:25 > 0:07:28We've got ourselves a broth-off!
0:07:31 > 0:07:36One minute, and that's all you've got.
0:07:45 > 0:07:47That's it. Stop.
0:07:52 > 0:07:55Scott, come and join us, please, Chef.
0:08:03 > 0:08:06From the scraps, Scott has confited the chicken wings
0:08:06 > 0:08:09and glazed them in a light onion caramel.
0:08:09 > 0:08:13He's made a chicken liver parfait on sourdough toast.
0:08:13 > 0:08:17He's also served chicken hearts, charred onions, pickles
0:08:17 > 0:08:21and crispy shallots and a broth made from the chicken carcass.
0:08:32 > 0:08:35Scott, the presentation of this dish looks absolutely fabulous.
0:08:35 > 0:08:38That chicken liver parfait, what a lovely idea.
0:08:38 > 0:08:42This very deep, rich broth that you've reduced.
0:08:42 > 0:08:46It's great, it's got a really big, bold flavour.
0:08:46 > 0:08:49I can only marvel at the invention and the skill that takes
0:08:49 > 0:08:54a box of scraps and presents such a beautiful dish.
0:08:54 > 0:08:57- I'm really, really impressed. - Thanks.
0:08:57 > 0:09:00I love that you've used the offal in this dish and the heart,
0:09:00 > 0:09:03as well, still lovely and pink and not overcooked.
0:09:03 > 0:09:06I really enjoyed this broth, Scott. Yes, you should smile.
0:09:06 > 0:09:09- I think you've done a great job. - Thank you very much.
0:09:11 > 0:09:14I'm feeling good. Just a bit surprised, I think.
0:09:14 > 0:09:15That paid off.
0:09:16 > 0:09:20Yeah, I weren't expecting that, really, but they liked it,
0:09:20 > 0:09:21so that's the main thing.
0:09:23 > 0:09:25Mark has confited the chicken neck and wing
0:09:25 > 0:09:27and made it into a croquette.
0:09:27 > 0:09:31He's pan-fried the chicken offal and sauteed the broccoli stem
0:09:31 > 0:09:34and carrot trimmings in garlic and olive oil.
0:09:35 > 0:09:38His garnish is crispy chicken skin with pickled chilli
0:09:38 > 0:09:43and shallots, confit garlic and a spicy roast chicken broth.
0:09:52 > 0:09:54I like the taste of the broth.
0:09:54 > 0:09:58In saying that, the chilli is still on my palate.
0:09:58 > 0:10:01I can take it, I quite like spicy food.
0:10:01 > 0:10:05Other people will find this quite overpowering.
0:10:05 > 0:10:08I think you've created a good broth there.
0:10:08 > 0:10:11I like the look of your dish, however, I don't like the garlic in
0:10:11 > 0:10:15the skin, and I find your croquette a little chewy, I'm afraid, Chef.
0:10:17 > 0:10:19The livers are cooked well, the broccoli, for me,
0:10:19 > 0:10:21is slightly undercooked.
0:10:21 > 0:10:22The broth has a fantastic flavour,
0:10:22 > 0:10:25but I just don't feel that you've brought the best
0:10:25 > 0:10:28out of the flavours of the other ingredients on the plate.
0:10:32 > 0:10:34Yeah, not too great, to be honest.
0:10:34 > 0:10:36They weren't too keen on a few things.
0:10:36 > 0:10:39The garlic was literally the last thing that I put on the plate.
0:10:39 > 0:10:41I just wish I hadn't done that.
0:10:45 > 0:10:49Mark has served the pork belly off-cut topped with cod cheeks
0:10:49 > 0:10:52fried in soy sauce and crispy pork crackling.
0:10:54 > 0:10:58On the side, a tortellini with cod cheek filling.
0:10:58 > 0:11:00His Thai broth is flavoured with pork ribs
0:11:00 > 0:11:06and trimmings of coriander, spring onion and chilli.
0:11:14 > 0:11:17That is a really clever dish and it took me by surprise,
0:11:17 > 0:11:22because I looked down at tortellini, pork belly and I thought, Italy.
0:11:22 > 0:11:26And, actually, what you've got in here are loads of flavours of Asia.
0:11:26 > 0:11:30You've got really nice soft meat, really nice soft pasta.
0:11:30 > 0:11:33- I think it's delicious. Very, very clever. Well done.- Thank you.
0:11:33 > 0:11:35Thank you very much.
0:11:35 > 0:11:38The glazed cod cheek with a bit of soy through that,
0:11:38 > 0:11:40for me, is stunning. Absolutely stunning.
0:11:42 > 0:11:44- I like it. It's very good.- Thank you.
0:11:47 > 0:11:48It was really tough.
0:11:48 > 0:11:51You have a few minutes to, kind of, plan the dish
0:11:51 > 0:11:56and I pulled out something that I'm pretty proud of.
0:11:57 > 0:11:59Yeah, all in all, it's a good day.
0:12:01 > 0:12:04Nick has used the trimmings of the salmon, scallop
0:12:04 > 0:12:08and cod to make a mousse filling for his ravioli and tortellini.
0:12:08 > 0:12:12He's served it with roasted cod cheek, crispy chicken skin,
0:12:12 > 0:12:17candied broccoli stems, fennel pesto and a chicken veloute.
0:12:27 > 0:12:29The pasta is really well made.
0:12:29 > 0:12:34I love how much filling you managed to get into that ravioli.
0:12:34 > 0:12:36The veloute, for me, is delicious.
0:12:36 > 0:12:41You cook food I enjoy eating and I've definitely enjoyed eating this.
0:12:41 > 0:12:43Thank you very much. Thank you.
0:12:43 > 0:12:49From the scraps on your table, to then create a beautiful looking,
0:12:49 > 0:12:54but even better tasting plate of food is a triumph. Well done.
0:12:54 > 0:12:56Thank you, Chef.
0:12:56 > 0:13:00Mate, that is quality and those flavours are immense.
0:13:00 > 0:13:01Thank you very much.
0:13:04 > 0:13:07I didn't expect that. I'm blown away by what they said.
0:13:07 > 0:13:11- Smashed it. - Thanks, mate.
0:13:13 > 0:13:18It's ridiculous to get that praise from a box of rubbish. Really happy.
0:13:22 > 0:13:24Finally, it's Danilo.
0:13:24 > 0:13:29He has used the pork rib and belly trimmings to fill his tortellini.
0:13:29 > 0:13:31He's served it with pan-fried cod cheeks,
0:13:31 > 0:13:33crab meat picked from the legs,
0:13:33 > 0:13:37a brunoise of vegetables using broccoli stems, carrots
0:13:37 > 0:13:42and peppers and a broth flavoured with fish stock and mushrooms.
0:13:50 > 0:13:52I think the tortellinis are very well made.
0:13:52 > 0:13:56The pasta is perfectly cooked and they're very well formed.
0:13:56 > 0:13:58I think the cod cheek is nicely cooked
0:13:58 > 0:14:02- but I find the whole dish quite bland.- Thank you.
0:14:03 > 0:14:08I like absolutely everything that is in that bowl, apart from the broth.
0:14:09 > 0:14:12All the food you've cooked in the competition looked amazing.
0:14:12 > 0:14:16This is not your finest hour. This does look like dirty dishwater.
0:14:17 > 0:14:19I do like your tortellinis, though.
0:14:22 > 0:14:24I'm feeling really disappointed in myself.
0:14:26 > 0:14:27I feel like I let myself down.
0:14:33 > 0:14:37What a great round. I'm amazed at the quality of some of the food.
0:14:37 > 0:14:41When you think what they had to work with, that was quite incredible.
0:14:41 > 0:14:45Mark, Nick and Scott have cooked outstanding food today.
0:14:45 > 0:14:49In fact, they should definitely be cooking at the Chef's Table.
0:14:49 > 0:14:56Unfortunately, the two who are lagging behind are Mark and Danilo.
0:14:57 > 0:15:01Undoubtedly, quality chefs, no doubt about that.
0:15:01 > 0:15:04However, you can't take both of them through to Chef's Table.
0:15:04 > 0:15:07One of them has got to leave the competition.
0:15:07 > 0:15:10It will be so disappointing going out now.
0:15:10 > 0:15:11The Chef's Table is just there.
0:15:11 > 0:15:14It's a big chance, so of course I want to get there.
0:15:16 > 0:15:18I don't reckon I've done enough today, to be honest.
0:15:18 > 0:15:20I can only get so many chances,
0:15:20 > 0:15:23so I can imagine this is probably my last chance.
0:15:36 > 0:15:40We can only take four of you through to cook at Chef's Table.
0:15:45 > 0:15:46We have made a decision.
0:15:48 > 0:15:50The chef leaving the competition is...
0:16:00 > 0:16:02..Mark.
0:16:02 > 0:16:04- Thank you.- Well done, Chef. - Thank you.- Great competition.
0:16:04 > 0:16:06Cheers, thanks very much.
0:16:07 > 0:16:09- Thank you, Mark. Well done. - Thank you very much.
0:16:16 > 0:16:19Yeah, gutted, obviously, but I knew I hadn't done enough to
0:16:19 > 0:16:22stay in the competition, so I was kind of expecting it.
0:16:25 > 0:16:29It's been an incredible experience being on MasterChef.
0:16:30 > 0:16:32One that I'll never, ever forget.
0:16:32 > 0:16:33It's just been priceless.
0:16:35 > 0:16:36I couldn't have done any more.
0:16:36 > 0:16:39I literally tried my hardest.
0:16:39 > 0:16:41I was just outclassed by better chefs today.
0:16:46 > 0:16:49You know where you're cooking next?
0:16:49 > 0:16:50Chef's Table.
0:17:10 > 0:17:14Over the last eight years, the Chef's Table has become
0:17:14 > 0:17:17one of the most prestigious events in the culinary calendar.
0:17:18 > 0:17:22For the contestants, it's a rare opportunity to showcase
0:17:22 > 0:17:24their own food to some of their idols.
0:17:25 > 0:17:28The 22 guests attending tonight's dinner
0:17:28 > 0:17:31are the heavyweights of modern gastronomy in Britain,
0:17:31 > 0:17:35and hold an incredible 29 stars between them.
0:17:37 > 0:17:41This is a once-in-a-lifetime opportunity for our chefs.
0:17:41 > 0:17:46This is something they are going to remember for the rest of their careers.
0:17:46 > 0:17:49This is a massive day for our chefs,
0:17:49 > 0:17:51and it's a day they cannot make mistakes.
0:17:58 > 0:18:01This is the biggest challenge I think I've ever faced as a chef.
0:18:01 > 0:18:03When you know that you're cooking for these guys,
0:18:03 > 0:18:05you've got to go in there and just knock it out of the park.
0:18:06 > 0:18:09I am so grateful for this opportunity,
0:18:09 > 0:18:11but I'm so terrified by it.
0:18:12 > 0:18:14Today isn't a day where you want to mess it up.
0:18:14 > 0:18:17You're cooking for some of Britain's greatest chefs.
0:18:17 > 0:18:20It's an amazing opportunity to be able to make a name for yourself.
0:18:20 > 0:18:22These guys are my heroes.
0:18:22 > 0:18:25I eat in their restaurants, I read their cookbooks.
0:18:25 > 0:18:27They're the reason why I'm the chef I am today,
0:18:27 > 0:18:29so of course I want to impress them.
0:18:31 > 0:18:34Five hours from now, this dining room will be full,
0:18:34 > 0:18:38and service for the Chef's Table will begin.
0:18:41 > 0:18:42HE PUFFS
0:18:42 > 0:18:44Right...
0:18:45 > 0:18:47Nick has come up with the starter.
0:18:48 > 0:18:50Off and running.
0:18:50 > 0:18:51Yeah, it's exciting.
0:18:51 > 0:18:53I just wanted to get in there all morning.
0:18:53 > 0:18:58And he will need to make 23 identical plates of it for tonight's service.
0:19:00 > 0:19:05He has designed the dish around salmon, beetroot,
0:19:05 > 0:19:07buttermilk and wasabi.
0:19:10 > 0:19:11Nick.
0:19:11 > 0:19:14Here we are. Yes, Chef. How does it feel to be here?
0:19:14 > 0:19:17It's amazing. I'm so happy to be through from the scraps challenge.
0:19:17 > 0:19:19What are you going to make?
0:19:19 > 0:19:22So, I'm doing a little pave of salmon with smoked salmon mousse
0:19:22 > 0:19:25and a tartare of salmon, buttermilk, lime and wasabi puree
0:19:25 > 0:19:29set in a beetroot gel with a tapioca beetroot tuile,
0:19:29 > 0:19:32pickled beetroot, a carpaccio of golden beetroots.
0:19:32 > 0:19:36Salmon and beetroot and horseradish, I've had it all my life, but this is a little play on that.
0:19:36 > 0:19:37Are you taking a risk?
0:19:37 > 0:19:41Yeah, I've got concerns on the buttermilk, cos I've got to freeze the puree,
0:19:41 > 0:19:44dip it into a hot gel, and it needs to be encased in that gel.
0:19:44 > 0:19:46- It sounds like a lot of work. - It's a lot of work.
0:19:46 > 0:19:49- You only get this chance once.- You deserve to be here.- Thank you, Chef.
0:19:56 > 0:19:58I think this is a really ambitious dish,
0:19:58 > 0:20:01and I think this is the right time to be overambitious.
0:20:02 > 0:20:06Nick's first job is to prepare the salmon pave,
0:20:06 > 0:20:09as it needs to cure for as long as possible.
0:20:09 > 0:20:12This is the key to getting this salmon in and curing -
0:20:12 > 0:20:14getting it prepped perfectly portioned.
0:20:14 > 0:20:17It's got to be done as quickly and as well as it can.
0:20:21 > 0:20:23What our chefs upstairs are going to be looking for is
0:20:23 > 0:20:25"Where's the wow factor?"
0:20:25 > 0:20:27"What is the excitement of this dish?"
0:20:27 > 0:20:31What's going to really push Nick's dish here is his addition of the
0:20:31 > 0:20:34wasabi emulsion and the bubble.
0:20:36 > 0:20:39This is the buttermilk bubble. I'm just going to freeze it,
0:20:39 > 0:20:41cos when they're frozen, they're dipped in a hot gel.
0:20:43 > 0:20:46When you put it in the fridge the buttermilk SHOULD
0:20:46 > 0:20:49stay inside the gel, and then till it's cut on the plate.
0:20:49 > 0:20:51- That's my aim. - HE LAUGHS
0:20:52 > 0:20:55The buttermilk bubble - what an interesting idea.
0:20:55 > 0:20:57Get it right, it could be amazing.
0:20:57 > 0:20:59Get it wrong, and it'll be a disaster.
0:21:06 > 0:21:10Danilo's fish course will be based around rice,
0:21:10 > 0:21:14oysters and Sicilian red prawns.
0:21:14 > 0:21:18- Danilo. Welcome to Chef's Table. - Thank you, Chef.
0:21:18 > 0:21:20- How are you feeling? - I'm...I am a bit nervous.
0:21:20 > 0:21:22I'd be nervous cooking for these chefs, trust me.
0:21:22 > 0:21:25So, what are you going to be cooking for us today?
0:21:25 > 0:21:29I'm cooking a seafood risotto. It's something really personal to me.
0:21:29 > 0:21:31- Yep.- My hometown is on a seaside.
0:21:31 > 0:21:34I'm using the Franciacorta wine, Italian champagne,
0:21:34 > 0:21:37and then instead of butter and Parmesan,
0:21:37 > 0:21:40I'm going to cream the risotto with oysters.
0:21:40 > 0:21:43I'm going to blend the oysters and put them in the risotto.
0:21:43 > 0:21:46- What are you doing with the prawn, are you frying them or...?- Tartare.
0:21:46 > 0:21:47I like them raw, I love them raw.
0:21:47 > 0:21:50And then I'm going to dress them with a little bit of asparagus, raw as well.
0:21:50 > 0:21:52Vinaigrette or anything?
0:21:52 > 0:21:56No, not really, because the actual salt for the prawns tartare
0:21:56 > 0:21:59will be a touch of smoked caviar.
0:21:59 > 0:22:00Can't wait to try it.
0:22:00 > 0:22:02Thanks, Chef, thank you very much.
0:22:04 > 0:22:07Danilo is making us a seafood risotto.
0:22:07 > 0:22:09The method is intriguing,
0:22:09 > 0:22:12it's something I've never come across before.
0:22:12 > 0:22:16He's going to use oysters in place of any butter or mascarpone.
0:22:17 > 0:22:20And that's going to bring the fattiness to this dish,
0:22:20 > 0:22:23and a lot of seafood flavour.
0:22:23 > 0:22:27Danilo is under pressure to shell the 100 prawns quickly,
0:22:27 > 0:22:31as the heads will create the base for one of his garnishes -
0:22:31 > 0:22:33an intense seafood bisque.
0:22:33 > 0:22:35I need to get the bisque on,
0:22:35 > 0:22:40because then I need to reduce it a lot to get a very powerful bisque.
0:22:40 > 0:22:41Yeah, I need to run.
0:22:45 > 0:22:47Mark has designed the main course.
0:22:47 > 0:22:49What are you cooking for your main course?
0:22:49 > 0:22:53Suckling pork rack, and then I'm doing belly, confit belly,
0:22:53 > 0:22:56and then also got a spiced pig's head fritter,
0:22:56 > 0:22:59with a sweet potato puree, some Earl Grey-soaked prunes,
0:22:59 > 0:23:01some pickled apples and some granola.
0:23:01 > 0:23:03There's quite a few elements to the dish.
0:23:03 > 0:23:04You know you've only got a few hours,
0:23:04 > 0:23:08and you're cooking on your own for 22 chefs up there?
0:23:08 > 0:23:12I think this dish is just a chef-y chef dish.
0:23:12 > 0:23:14I think every chef in the land loves a nice hot,
0:23:14 > 0:23:16crispy bit of spicy pork head.
0:23:16 > 0:23:19Are you going to need a bit of help from your comrades in the kitchen?
0:23:19 > 0:23:20I think I definitely will.
0:23:20 > 0:23:24There's probably about 16 different movements for the plates, so it's a lot.
0:23:24 > 0:23:25- Good luck, Mark.- Thank you.
0:23:25 > 0:23:28- And please, I really want you to enjoy this.- Thank you.
0:23:30 > 0:23:32I love the sound of this dish.
0:23:32 > 0:23:35Mark is really pushing himself.
0:23:35 > 0:23:36I've just got to get the pig's head on.
0:23:36 > 0:23:39They take about three hours in the pressure cooker,
0:23:39 > 0:23:42and then I need the suckling pork belly to go in the oven next,
0:23:42 > 0:23:44so there's just two massive jobs.
0:23:44 > 0:23:49Once that's on, then I can slow down a bit and get everything else done.
0:23:51 > 0:23:53I hope that it's realistic,
0:23:53 > 0:23:57when it comes to the plating, that he gets everything on there,
0:23:57 > 0:23:59and these flavours really do complement each other.
0:24:00 > 0:24:0422 plates of food with 16 elements going on.
0:24:05 > 0:24:08Wow, he's going to have to move quick.
0:24:08 > 0:24:10Within ten minutes,
0:24:10 > 0:24:13Mark has got his pork belly in the duck fat ready to be confited.
0:24:14 > 0:24:16It'll take a few hours at 90 degrees to cook.
0:24:19 > 0:24:23His next big job is to start his spiced pig's head fritters.
0:24:23 > 0:24:27He needs to braise them in mace and juniper berries.
0:24:27 > 0:24:29The pig's head is a long process,
0:24:29 > 0:24:32but because I've got the pressure cookers, it pretty much halves it.
0:24:35 > 0:24:38Scott is underway with the preparation for his dessert.
0:24:40 > 0:24:43The main component of his dish will be a rich malt ice cream.
0:24:46 > 0:24:48Right, I need to get the ice cream on, first job,
0:24:48 > 0:24:51and then I've got another couple of bits to get on straight away.
0:24:51 > 0:24:54Hopefully that's a bit of luck there, yeah? Double-yolker.
0:24:54 > 0:24:55Eh?
0:24:56 > 0:24:59Milk and cream are added to the malt custard base.
0:25:00 > 0:25:04It will now have to cool before he can add a stabilising agent.
0:25:06 > 0:25:10So, he turns the attention to making the first of his six garnishes.
0:25:12 > 0:25:14Scott, what are you doing?
0:25:14 > 0:25:18Er, I'm frothing milk to a foam, and I'm going to dry it out
0:25:18 > 0:25:21- so it's going to be a milk foam crisp.- Wow, that's amazing.
0:25:21 > 0:25:22It's one I learned at Northcote, actually.
0:25:22 > 0:25:26- Lisa was doing it on one of the desserts.- And you've nicked it? - Well...
0:25:26 > 0:25:29- She's going to be here tonight. - I know, I hope I do it justice.
0:25:29 > 0:25:31What are you going to be cooking for them?
0:25:31 > 0:25:34So, I've got...malt ice cream. I love Horlicks.
0:25:34 > 0:25:36I used to drink it as a little boy.
0:25:36 > 0:25:39I'm going to make my own pretzels, turn it into a crumb.
0:25:39 > 0:25:42I went to a three-star restaurant in New York, and they used pretzels
0:25:42 > 0:25:47on a dessert and also as peanut butter powder and a cocoa nib tuile.
0:25:47 > 0:25:50- So, you're going to be quenelling malt ice cream?- Yep.
0:25:50 > 0:25:51Please tell me not to order.
0:25:51 > 0:25:54I'm not going do it to order, I'm going to try and get it done before.
0:25:54 > 0:25:57If the ice cream melts on you, this is going to be a disaster.
0:25:57 > 0:26:01- I need to make sure it's the right temperature.- I'm still trying to get my head around what it'll look like,
0:26:01 > 0:26:05- but you've never let me down so far. - OK, I'll try my best. - Listen, get on with it.- Thank you.
0:26:08 > 0:26:10This dish sounds extraordinary.
0:26:10 > 0:26:12The flavours sound amazing.
0:26:13 > 0:26:15The ice cream is the main focus.
0:26:15 > 0:26:18The temperature is so important.
0:26:18 > 0:26:21We don't want this ice cream frozen solid.
0:26:21 > 0:26:25It should just be melting as the spoon goes into it.
0:26:25 > 0:26:27Hopefully these recipes, I've tried them out,
0:26:27 > 0:26:29so they should work, fingers crossed.
0:26:29 > 0:26:33Erm...yeah, I'm looking forward to serving it to them.
0:26:33 > 0:26:37- You have just a little over two hours left, Chefs.- Oui, Chef!
0:26:37 > 0:26:39Are we going to make it? Yes, Chef.
0:26:42 > 0:26:45Nick is about to start the most delicate part of his dish -
0:26:45 > 0:26:47coating the buttermilk bubbles.
0:26:50 > 0:26:52The gel is made by juicing beetroots.
0:26:54 > 0:26:59Then adding a natural gelling agent, which is extracted from red seaweed.
0:26:59 > 0:27:02This is the wow factor on my dish, really. It's at a vital stage.
0:27:02 > 0:27:04It's a vital part of my dish,
0:27:04 > 0:27:06just got to get the temperatures right.
0:27:06 > 0:27:09The challenge will be to perfectly encase the frozen bubbles
0:27:09 > 0:27:11without them melting.
0:27:12 > 0:27:14It's slightly too hot at the moment.
0:27:14 > 0:27:16If you can see buttermilk, it's going to go all over the plate,
0:27:16 > 0:27:18and it'll be ruined, so temperatures are key.
0:27:19 > 0:27:22It can't be boiling hot, cos it just falls off.
0:27:32 > 0:27:35- Nick, how's it going? - Er, yeah, so far, so good.
0:27:35 > 0:27:38- How many of these have you got to do? I've made about 45 shells.- 45...
0:27:38 > 0:27:40THEY LAUGH
0:27:40 > 0:27:43There's 22 chefs. You're doubling up for any mistakes, basically.
0:27:43 > 0:27:46- I've got a lot of spares. I'm not getting caught out. - I see. Good idea.
0:27:46 > 0:27:48- And, also, you've picked the best. - Yeah.
0:27:50 > 0:27:53Danilo has only just got his bisque underway.
0:27:54 > 0:27:57I will chop the tomato in, put the head on,
0:27:57 > 0:28:00a bit of water and the bisque will be cooked.
0:28:01 > 0:28:04It will need the rest of the prep time to cook
0:28:04 > 0:28:06if it's to have the intensity he's hoping for.
0:28:11 > 0:28:14Now he can start opening the 50 oysters that he will use
0:28:14 > 0:28:15to monte and flavour his risotto.
0:28:17 > 0:28:19It's going to go in the risotto at the last minute.
0:28:19 > 0:28:24It's really time-consuming, and usually, in the kitchen,
0:28:24 > 0:28:25you get a commis to do that.
0:28:27 > 0:28:31Across the kitchen, Mark is steadily ploughing through his prep.
0:28:32 > 0:28:36The five-spice flavoured pork sauce is reducing,
0:28:36 > 0:28:38and he now has the laborious task of preparing
0:28:38 > 0:28:41the sweet potato element of his main course.
0:28:43 > 0:28:47So, I've got 100 balls, four a portion, this is all right, John.
0:28:47 > 0:28:49You get good forearms.
0:28:49 > 0:28:50HE LAUGHS
0:28:50 > 0:28:53I've got some smaller ones of apple to do, and they're about...
0:28:53 > 0:28:54ten a portion.
0:28:54 > 0:28:56I wouldn't do this job if I didn't love it.
0:28:56 > 0:28:58It's all about the pressure, I suppose.
0:29:01 > 0:29:04This is a colossal effort from Mark.
0:29:06 > 0:29:09There is so much risk in this dish, it's unbelievable.
0:29:11 > 0:29:15This is the type of dish that you want a team of eight to ten chefs
0:29:15 > 0:29:18standing behind you to help you deliver it and dress it.
0:29:19 > 0:29:21Mark's going to be doing it alone.
0:29:21 > 0:29:25This is, without a doubt, a mountain for Mark to climb.
0:29:25 > 0:29:28With all the balls ready to go, Mark's next challenge is to
0:29:28 > 0:29:32meticulously French trim the racks of pork.
0:29:32 > 0:29:38It's probably close to 40, 50 bones to scrape and make sure it's nice.
0:29:38 > 0:29:40Cooking's not just about the amazing flavours,
0:29:40 > 0:29:43it's also about the theatre.
0:29:43 > 0:29:45That's why I love the industry we work in.
0:29:47 > 0:29:50There is now just over an hour of prep left.
0:29:52 > 0:29:54The ice cream's in the blast freezer,
0:29:54 > 0:29:56and my condensed milk puree's on the stove.
0:29:56 > 0:29:59My foam crisps are in the dehydrator.
0:29:59 > 0:30:01Making the cremeux.
0:30:01 > 0:30:04Once I've done that, I've got a few little garnishes to get ready, so...busy boy.
0:30:04 > 0:30:07- Scott always smashes every dish. He's a... - SCOTT LAUGHS
0:30:07 > 0:30:08He'll be on top of this.
0:30:08 > 0:30:12You've only got one shot at this, so you need to give it your all.
0:30:12 > 0:30:15His next job is to make the salted pretzels.
0:30:15 > 0:30:19Rub them with a bit of oil and I'm going to finish them
0:30:19 > 0:30:22with a bit of Malden sea salt. And then I'm going to poach them.
0:30:22 > 0:30:25I'm no master baker, so they don't look brilliant,
0:30:25 > 0:30:27but they're going to taste good.
0:30:28 > 0:30:31The pretzels are traditionally poached in water
0:30:31 > 0:30:34and bicarbonate of soda and then baked in the oven.
0:30:36 > 0:30:40Chefs, you have just under an hour
0:30:40 > 0:30:42before the first course is due.
0:30:44 > 0:30:48I've got most of the big jobs done. Manic start.
0:30:48 > 0:30:50I just want to enjoy plating it up.
0:30:52 > 0:30:55How long are you putting these in the water bath for?
0:30:55 > 0:30:57Between six and seven minutes.
0:30:57 > 0:30:59Even though they're all stuck together like that?
0:30:59 > 0:31:02Yeah, I'm probably going to re-vac-pack it.
0:31:02 > 0:31:04- It just squashed them all in the machine.- I would if I was you.
0:31:04 > 0:31:08- Oui, Chef.- Cos that doesn't look good.- No, Chef.- There you go.
0:31:08 > 0:31:10- They're going to lose their shape. - Yes, Chef.
0:31:10 > 0:31:14You're less than an hour from serving some of the top chefs in the country.
0:31:18 > 0:31:21I just stupidly put them in quickly and vac-packed them.
0:31:21 > 0:31:24I haven't done that before since I was a commis.
0:31:24 > 0:31:28A pave is essentially a square cut pavement slab kind of thing.
0:31:28 > 0:31:29So it has to keep that shape.
0:31:30 > 0:31:33Nick is, without a doubt, under pressure now.
0:31:33 > 0:31:36The salmon pave, when you throw it all into a bag
0:31:36 > 0:31:39and it crushes it, it's like putting lettuce leaves in there.
0:31:43 > 0:31:46- Nick? Yes, Chef. Much better.- Oui.
0:31:46 > 0:31:48Yeah, I'm nervous.
0:31:48 > 0:31:50I'll never get this opportunity again
0:31:50 > 0:31:53and I do not want to throw it away cos of nerves.
0:31:55 > 0:31:58- Danilo is also feeling the pressure. - Hm.
0:31:58 > 0:32:01He's finally opened the 50 oysters and blended them,
0:32:01 > 0:32:04ready for the risotto.
0:32:04 > 0:32:08But he still has to clean and dice the 100 Sicilian red prawns
0:32:08 > 0:32:09for his tartare.
0:32:09 > 0:32:11Another happy job.
0:32:16 > 0:32:21Danilo has always had a worry about the time allowance to his cooking.
0:32:21 > 0:32:24Time is everything today.
0:32:24 > 0:32:26If I'm late, then we reflect on Mark
0:32:26 > 0:32:29and then from Mark we reflect on Scott.
0:32:29 > 0:32:33I really don't want to be late. Why are we talking about me being late?
0:32:33 > 0:32:38- You OK? Yes, Chef. Yeah? - It's nerve-racking. - It is nerve-racking,
0:32:38 > 0:32:43but you're never going to get this opportunity again. Yes, Chef.
0:32:43 > 0:32:47Chives, olive oil and raw asparagus are mixed with the prawns.
0:32:50 > 0:32:53But now he has to quenelle 66 portions of it,
0:32:53 > 0:32:55enough for three per plate.
0:32:57 > 0:33:00I think this is the best way to serve these prawns, as a tartare.
0:33:02 > 0:33:06Such lovely delicate flavours, yet so, so tasty.
0:33:06 > 0:33:11With Danilo's dish beginning to come together, Mark's also ready to
0:33:11 > 0:33:15take out the spiced pigs' heads that have been cooking for hours.
0:33:17 > 0:33:19Oh, my God! That smells amazing!
0:33:19 > 0:33:21Gloves on and start picking, I think.
0:33:21 > 0:33:25Yeah, it's just trying to get it off the bone and then the sauce
0:33:25 > 0:33:29goes back through, set, pressed, cut, paneed and deep-fried.
0:33:29 > 0:33:31Tell you what, if you've got any left over,
0:33:31 > 0:33:33I'd like a takeaway box of this, please.
0:33:37 > 0:33:39This is a painstakingly tricky job.
0:33:41 > 0:33:43But essential for the fritters.
0:33:43 > 0:33:46He has put himself under a huge amount of pressure.
0:33:46 > 0:33:49He looks very relaxed, he looks in control.
0:33:49 > 0:33:53- Just looks so calm and cool in here, doesn't it?- Sounds like he's a man who is on a mission.
0:33:53 > 0:33:55We're on the big dipper at the minute.
0:33:55 > 0:33:57We're just getting ready for takeoff.
0:34:00 > 0:34:02Come on, lads. Almost there.
0:34:03 > 0:34:06Just chopping up the pretzels, so they cool down a little bit.
0:34:06 > 0:34:08They don't look very good, but they taste good,
0:34:08 > 0:34:10so that's the main thing.
0:34:16 > 0:34:18Scott's keeping himself busy.
0:34:18 > 0:34:22He is running round the place at the moment.
0:34:22 > 0:34:24But the one thing he needs to watch very carefully is
0:34:24 > 0:34:27the temperatures of those freezers.
0:34:28 > 0:34:32So his ice cream can set beautifully well without melting,
0:34:32 > 0:34:33or without going too hard.
0:34:34 > 0:34:37I'm just trying to get it set a little bit quicker.
0:34:37 > 0:34:40It's taking a little bit longer than expected.
0:34:40 > 0:34:43I'm hoping to pre-quenelle within the next hour.
0:34:57 > 0:35:02Outside, the great gathering of the Michelin star chefs has begun.
0:35:03 > 0:35:05They include Clare Smyth...
0:35:09 > 0:35:11..Michael Caines...
0:35:15 > 0:35:17..the legendary Anton Mosimann...
0:35:22 > 0:35:24..Andrew Fairlie...
0:35:27 > 0:35:29..and Jocelyn Herland.
0:35:33 > 0:35:37It's going to be exciting. As always, very, very interesting.
0:35:37 > 0:35:41And I'm looking forward to have some very good food.
0:35:41 > 0:35:44The Chefs' Table event for me is always a special time of year
0:35:44 > 0:35:46and it's great because, for me, it's always
0:35:46 > 0:35:50a kind of showcase of what these young, talented chefs can do.
0:35:50 > 0:35:53If I was in there, cooking for this group of people,
0:35:53 > 0:35:56I'd be incredibly nervous. It's a big day for them.
0:35:56 > 0:36:00Quite frankly, it's a very big ask to be cooking for this many people.
0:36:01 > 0:36:04I know how they're going to be feeling.
0:36:04 > 0:36:06It's going to be a lot of nerves going on in there.
0:36:06 > 0:36:11They'll enjoy it. It'll be something they'll remember for the rest of their lives.
0:36:15 > 0:36:19Listen up, guys, our chefs are starting to arrive upstairs.
0:36:19 > 0:36:23- Oui.- Nick, are we going to be on time?- Chef.
0:36:23 > 0:36:27With five hours of prep coming to a head,
0:36:27 > 0:36:30the tension is rising in the kitchen.
0:36:30 > 0:36:32I am a little bit nervous. We have all the right to be nervous.
0:36:32 > 0:36:34If not today, when?
0:36:36 > 0:36:39Yeah, crunch time.
0:36:39 > 0:36:42But all eyes are on the salmon for the starter.
0:36:42 > 0:36:44Are you happy with the cooking?
0:36:44 > 0:36:47Slightly over-rested and starting to stick together.
0:36:47 > 0:36:49I'm not happy.
0:36:49 > 0:36:51It's just not...perfect.
0:36:51 > 0:36:54- Cos they're not all the same, are they?- No. They're rubbish.
0:36:54 > 0:36:57I'm going to do a small, little piece.
0:36:57 > 0:37:00I'm not going to do a big chunk cos my portion control was
0:37:00 > 0:37:03wrong at the start. I shouldn't have done them that big.
0:37:21 > 0:37:25Looks an outstanding menu and really well balanced.
0:37:26 > 0:37:30What I'm looking for is a blend of excitement, innovation,
0:37:30 > 0:37:33novelty, but fundamentally that it's going to taste great.
0:37:35 > 0:37:38This has got, like, all my favourites on it.
0:37:38 > 0:37:39It's just how they execute it.
0:37:42 > 0:37:46I'm actually very hungry and looking forward to eating the whole thing.
0:37:48 > 0:37:5015 minutes left, Nick.
0:37:50 > 0:37:54First course, we've got pave and tartare of salmon.
0:37:54 > 0:37:58Smoked salmon mousse. Beetroot, buttermilk, English wasabi.
0:37:58 > 0:38:01Sounds delicious. There are lots that can go wrong.
0:38:05 > 0:38:09- Can I ask you a question, Nick? Have you dressed this dish before?- No.
0:38:09 > 0:38:11- No?- I know exactly how I want it to look.
0:38:15 > 0:38:18This person doesn't know how to play safe.
0:38:18 > 0:38:21He really goes for it, goes for the kill, so good luck to him.
0:38:22 > 0:38:25We don't want a dull opening.
0:38:25 > 0:38:28A lot of pressure on the chef that starts the ball rolling.
0:38:41 > 0:38:42Ah!
0:38:42 > 0:38:43Gentle, gentle.
0:38:49 > 0:38:51I'm hoping Nick has made enough extras
0:38:51 > 0:38:54so he can only pick out the best ones.
0:39:13 > 0:39:15- Tough, huh?- Very tough.
0:39:15 > 0:39:18I think that will be the hardest thing I'll do for a while, Chef.
0:39:20 > 0:39:23A few elements that didn't go quite right at the end.
0:39:23 > 0:39:27Just had a couple of bubbles burst.
0:39:27 > 0:39:30It's possibly the scariest feeling ever.
0:39:30 > 0:39:33My food sat in front of a lot of stars!
0:39:36 > 0:39:39Nick has served cured pave of salmon on pickled beetroot,
0:39:39 > 0:39:42topped with a tapioca and beetroot tuile.
0:39:44 > 0:39:48A tian of smoked salmon mousse, salmon tartare,
0:39:48 > 0:39:51golden beetroot, and salmon roe.
0:39:51 > 0:39:54Buttermilk and wasabi encased in a beetroot gel,
0:39:54 > 0:39:57with wasabi emulsion and a lemon vinaigrette.
0:40:04 > 0:40:08It looks a picture on the plate and lots of colour, which is fantastic.
0:40:08 > 0:40:10The mousse seems a little firm.
0:40:10 > 0:40:13I like the pave of salmon and the earthiness of the beetroot.
0:40:13 > 0:40:16The dish is quite complicated. There's lots going on.
0:40:16 > 0:40:18I'm not sure it all pulls together.
0:40:18 > 0:40:22The tartare of salmon had a bit too much of caper in it.
0:40:22 > 0:40:24The salmon confit was excellent.
0:40:24 > 0:40:27I think the buttermilk, the idea was quite interesting,
0:40:27 > 0:40:30but it didn't really complement the dish.
0:40:30 > 0:40:33The kind of confit salmon, the pave, was cooked beautifully.
0:40:33 > 0:40:35Just needed a lot more of it.
0:40:35 > 0:40:40This is undoubtedly a very talented chef and I think what he's done
0:40:40 > 0:40:44is slightly overstretched himself in trying to impress the audience.
0:40:44 > 0:40:48Sadly, not a great dish. It could have been much, much better.
0:40:48 > 0:40:50Keep it simple next time.
0:40:52 > 0:40:54I don't think this is Nick's best dish by any
0:40:54 > 0:40:57stretch of the imagination and I think when Nick
0:40:57 > 0:41:01reflects on what he's done today, I think he'll probably kick himself.
0:41:06 > 0:41:08Hi, my name is Andrew Fairlie.
0:41:08 > 0:41:12There's bits of your dish I thought were absolutely fantastic,
0:41:12 > 0:41:15but there's lots of it that confused me, I have to say.
0:41:15 > 0:41:18You're undoubtedly a very talented, very good chef,
0:41:18 > 0:41:22but I think you just took everything that you have in your tool box
0:41:22 > 0:41:23and put on to one plate.
0:41:23 > 0:41:27But I congratulate on getting that complexity of dish
0:41:27 > 0:41:29out for this number of people.
0:41:29 > 0:41:32My advice to you would be, tone it down
0:41:32 > 0:41:35- and keep it a little bit simpler. - Thank you very much.
0:41:35 > 0:41:37APPLAUSE
0:41:58 > 0:42:01The attention is now on Danilo's risotto.
0:42:04 > 0:42:06This dish is all about timing.
0:42:06 > 0:42:09When you start cooking that rice through,
0:42:09 > 0:42:13there's no coming back, there's no stopping this dish halfway through.
0:42:13 > 0:42:17I want a nice, creamy, rich risotto, but still al dente.
0:42:17 > 0:42:20You can't have it undercooked and you certainly can't have it overcooked.
0:42:20 > 0:42:23Do you think you're going to need help to plate?
0:42:23 > 0:42:26- Are you going to need help?- Yeah, probably am going to need some help.
0:42:26 > 0:42:29That's all right. Just make sure you holler out to somebody.
0:42:31 > 0:42:33Seafood risotto, I think
0:42:33 > 0:42:36the simplicity in the wording on it is quite intriguing.
0:42:36 > 0:42:39I'm expecting one or two little twists in there
0:42:39 > 0:42:41and I'm quite excited about that.
0:42:43 > 0:42:46- You've got exactly five minutes. - Yes, Chef.
0:42:49 > 0:42:51The rice obviously needs to be cooked perfectly
0:42:51 > 0:42:54and it needs bags of flavour to impress.
0:42:54 > 0:42:56If he's got talent enough to pull it off,
0:42:56 > 0:42:59then it's a very good thing to do.
0:42:59 > 0:43:02Two or three portions of risotto is easy.
0:43:02 > 0:43:05To deliver it to this amount of people with the talent
0:43:05 > 0:43:09that's in this room, that's a massive challenge.
0:43:09 > 0:43:11Danilo, Mark's come over to help you.
0:43:15 > 0:43:18Come on, Danilo. Give it your all. This is it.
0:43:18 > 0:43:20Looks great.
0:43:20 > 0:43:23Possibly, one of the most complex risottos I've ever seen.
0:43:23 > 0:43:26- How many dots do you want?- Er... Just do three.
0:43:29 > 0:43:31Service, please!
0:43:35 > 0:43:37- Smells amazing.- Yeah.
0:43:37 > 0:43:40You want to think about starting the next lot of plates.
0:43:45 > 0:43:48Come on, come on, come on, let's go! Come on!
0:43:48 > 0:43:52- This looks fantastic! - Thanks a lot, Chef.- Really.
0:43:52 > 0:43:55Service, please!
0:43:55 > 0:43:59- I hope that tastes as good as it looks.- Me too, Chef.
0:43:59 > 0:44:02- That looks stunning.- Thanks, Chef. Thank you very much.
0:44:04 > 0:44:07- Thank you, guys. - Last one out looked lovely, big boy.
0:44:09 > 0:44:13The best chefs in the country are going to taste my risotto right now.
0:44:13 > 0:44:15It's terrifying, actually.
0:44:15 > 0:44:18This was for sure my toughest day in my whole career.
0:44:18 > 0:44:20I mean, I've enjoyed it.
0:44:20 > 0:44:24If you asked me to do it one more time, I'll answer no.
0:44:24 > 0:44:29Danilo's seafood risotto is flavoured with oysters and Franciacorta wine.
0:44:29 > 0:44:33It's topped with Sicilian red prawn and asparagus tartare,
0:44:33 > 0:44:38with a garnish of prawn bisque, rocket salad pesto,
0:44:38 > 0:44:40smoked caviar and lemon basil.
0:44:45 > 0:44:49When a dish simply says "seafood risotto", I think
0:44:49 > 0:44:53it kind of sets high expectations, and when the dish arrived,
0:44:53 > 0:44:56it looked absolutely gorgeous. It's a sexy dish.
0:44:56 > 0:44:59Unfortunately, it hasn't followed through on technique and flavour.
0:44:59 > 0:45:03To finish off the risotto with the oysters is a really complex
0:45:03 > 0:45:06thing and perhaps hasn't just worked out this time,
0:45:06 > 0:45:10but the concept's good, just hasn't really clicked.
0:45:10 > 0:45:14The rice is very, not even al dente, it's actually raw.
0:45:14 > 0:45:17And then, with the raw prawn, it doesn't really work together.
0:45:19 > 0:45:21The little tartare was very nice, very well seasoned,
0:45:21 > 0:45:24lots of good flavours going on there, but, for me,
0:45:24 > 0:45:25could have done it so much more simple.
0:45:25 > 0:45:29They didn't have to put themselves through so much pain.
0:45:29 > 0:45:31This is meant to be a seafood risotto.
0:45:31 > 0:45:36I was expecting scallop, clams, cuttlefish, squid.
0:45:36 > 0:45:38I was expecting a bowl full of joy.
0:45:38 > 0:45:42The best thing about this is the raw fish, but it doesn't sit very well
0:45:42 > 0:45:45on top of the rice, which is raw, undercooked,
0:45:45 > 0:45:47and, actually, not very pleasant.
0:45:54 > 0:45:58Hi, I'm Theo Randall. Thank you so much for cooking for us tonight.
0:45:58 > 0:46:01It must be pretty difficult to cook for this audience.
0:46:01 > 0:46:03I thought your risotto, I think
0:46:03 > 0:46:06you spent too much time worrying about the rice being overcooked.
0:46:06 > 0:46:08But, actually, I thought it was undercooked.
0:46:08 > 0:46:11It's very difficult to cook for this amount of people for risotto,
0:46:11 > 0:46:12so it was a good effort.
0:46:12 > 0:46:14- Thank you.- Thanks very much. Thanks.
0:46:22 > 0:46:26It's hard, yeah, it's hard receiving this comment.
0:46:27 > 0:46:31But at least they get that I was trying to do it different.
0:46:36 > 0:46:39It's been a tough start to the meal.
0:46:39 > 0:46:44Now the spotlight is on Mark, who has to bring 16 elements together.
0:46:47 > 0:46:49How are we looking? Are we going to be on time?
0:46:49 > 0:46:52It's just the pork. It's taking a little bit longer than I anticipated.
0:46:52 > 0:46:54How long? Because you've only got a few minutes.
0:46:54 > 0:46:56I'm going to send it when it's perfect.
0:46:56 > 0:46:58It's your call. The question is,
0:46:58 > 0:47:01are you going to keep 22 top, top-end chefs waiting?
0:47:05 > 0:47:07Cutlet and belly of suckling pig.
0:47:08 > 0:47:10Spiced fritter, sweet potato.
0:47:13 > 0:47:15Earl Grey-soaked prunes.
0:47:17 > 0:47:20I don't think I have had an Earl Grey-soaked prune before.
0:47:20 > 0:47:24Come on, Mark, you need to start. I mean, if everything else is ready,
0:47:24 > 0:47:26by the time you start cutting that pork
0:47:26 > 0:47:29- it would have rested quite a bit. - Yes, Chef.
0:47:29 > 0:47:32Fire up your backside, son, I think it's time to move.
0:47:39 > 0:47:43It's a risky main course. The fritter needs to arrive crisp.
0:47:43 > 0:47:47The crackling needs to be spot-on.
0:47:47 > 0:47:51The cutlet has to be perfectly moist.
0:47:51 > 0:47:55It's got its risks but, in the hands of an accomplished cook,
0:47:55 > 0:47:57they should be able to pull it off.
0:48:05 > 0:48:06How's the rack look?
0:48:06 > 0:48:08Yeah, it's looking perfectly cooked.
0:48:17 > 0:48:20Mark, you know, it's fantastic. There's a lot of elements going on there.
0:48:20 > 0:48:24You really have put yourself under it but, wow, does it look good!
0:48:25 > 0:48:27Service, please!
0:48:36 > 0:48:37Service, please!
0:48:44 > 0:48:46Well done. Thank you, Chef.
0:48:46 > 0:48:48Really well done.
0:48:48 > 0:48:50Well done, mate.
0:48:50 > 0:48:53- Thanks for that. - God, I know, I was panicking.
0:48:54 > 0:48:56A crazy dish to try and pull off
0:48:56 > 0:48:59but I think we had to go big or go home today.
0:49:00 > 0:49:03Everything went to plan, everything cooked in time.
0:49:03 > 0:49:05I'm very happy.
0:49:06 > 0:49:11Mark's main course is pork three ways.
0:49:11 > 0:49:14Roast cutlet and confit belly of suckling pig
0:49:14 > 0:49:16a spiced pig's head fritter,
0:49:16 > 0:49:18crackling,
0:49:18 > 0:49:21balls of sweet potato and pickled apple,
0:49:21 > 0:49:24prunes soaked in Earl Grey tea,
0:49:24 > 0:49:26spiced granola,
0:49:26 > 0:49:27choi sum,
0:49:27 > 0:49:30and a spiced pork sauce.
0:49:30 > 0:49:33If our chefs upstairs don't love that plate of food then, you know what?
0:49:33 > 0:49:35I think it's time to take my jacket off and give it up,
0:49:35 > 0:49:37because that is very, very good.
0:49:41 > 0:49:43Belly's delicious, the belly's so good.
0:49:46 > 0:49:47I'd say it was a great dish,
0:49:47 > 0:49:50probably the best, so far, of the evening.
0:49:50 > 0:49:53The texture were good, the cooking of the meat was perfect,
0:49:53 > 0:49:56the little deep-fried fritter I thought was delicious.
0:49:56 > 0:49:59The spices were very nice. And the little bit of crackling,
0:49:59 > 0:50:03I could have eaten a barrel of 'em with about 40 pints of beer, so yeah, it's good.
0:50:03 > 0:50:05I was blown away, in terms of the flavours, the textures,
0:50:05 > 0:50:07and the presentation.
0:50:07 > 0:50:09For me, full marks. I absolutely loved it.
0:50:11 > 0:50:14Absolutely brilliant. I mean, you can tell by the plates.
0:50:14 > 0:50:17It's obviously clean, a real, real chef's dish.
0:50:17 > 0:50:21And very nicely seasoned. Everything was lovely, it was a joy to eat.
0:50:21 > 0:50:24Yeah, that was cracking. Lovely, soft pork.
0:50:24 > 0:50:26I mean, the sauce with a real sense of purpose,
0:50:26 > 0:50:28and lovely, sweet notes of the prunes.
0:50:28 > 0:50:30I thought that was absolutely delicious.
0:50:30 > 0:50:32There's nothing overpowering anything.
0:50:32 > 0:50:34The pork was actually the main element on the plate.
0:50:34 > 0:50:36For me, this is the dish of the evening.
0:50:38 > 0:50:39This has been a great dish from Mark.
0:50:39 > 0:50:42He's cooked his heart out, he's pushed himself.
0:50:42 > 0:50:45I think he's done himself so proud today.
0:50:57 > 0:50:59Good evening, Mark. I'm Daniel Clifford.
0:50:59 > 0:51:02What I really liked was, you got a lot of technical skill into it.
0:51:02 > 0:51:04Every bit was absolutely perfectly seasoned.
0:51:04 > 0:51:06The prunes did bring something to the party.
0:51:06 > 0:51:09The pork was cooked perfectly. The combinations were perfect.
0:51:09 > 0:51:11- Well done.- Thank you very much.
0:51:11 > 0:51:14Tonight, we needed something special and you delivered that.
0:51:14 > 0:51:17- It was a great dish. For me, so far, the highlight.- Thank you very much.
0:51:17 > 0:51:19Thank you.
0:51:36 > 0:51:38I'm just overwhelmed.
0:51:38 > 0:51:42It's an amazing feeling to get great feedback from them.
0:51:42 > 0:51:46My heart was pounding, but they all had happy, smiley faces and,
0:51:46 > 0:51:47yeah, really, really chuffed.
0:51:52 > 0:51:54Scott, ten minute warning. How are we looking?
0:51:54 > 0:51:56Dessert's ready to go, yeah.
0:51:56 > 0:51:58Brilliant, well, let's get a move on.
0:52:06 > 0:52:08Tonight's dessert is malt ice cream, chocolate cremeux,
0:52:08 > 0:52:12banana and caramelised milk, pretzel and peanut.
0:52:12 > 0:52:13Sounds exciting.
0:52:13 > 0:52:15Seems like it's a lot of ingredients.
0:52:17 > 0:52:19The malt ice cream should be delicious.
0:52:19 > 0:52:21The chocolate cremeux is a classic.
0:52:21 > 0:52:23There's nothing on that menu that you think, "car crash".
0:52:23 > 0:52:26It's just whether or not they've got the skills to eloquently
0:52:26 > 0:52:28finish the dish.
0:52:28 > 0:52:30And get it out as they want it to be.
0:52:33 > 0:52:38- It is starting to look beautiful, but I have one question.- Yeah?
0:52:38 > 0:52:39How's the ice cream?
0:52:39 > 0:52:42- The ice cream is looking OK.- "OK"?
0:52:42 > 0:52:45Maybe I guess I should have left it a little bit longer,
0:52:45 > 0:52:47but it's quenelles.
0:52:47 > 0:52:49Make sure you go out with a bang.
0:52:54 > 0:52:57- Scott, this is it. Moment of truth. - Yes, Chef, yeah!
0:52:59 > 0:53:01Don't let that slip off the end there.
0:53:08 > 0:53:09They look great.
0:53:13 > 0:53:16This is really interesting, and it looks amazing.
0:53:16 > 0:53:17Enjoy this moment.
0:53:17 > 0:53:20I am, Chef. I'm loving it.
0:53:20 > 0:53:22- That's the first table gone. - Yes, Chef.
0:53:37 > 0:53:39- Well done.- Thank you.
0:53:39 > 0:53:41- Absolutely fantastic.- Thank you.
0:53:41 > 0:53:44- That looked great.- Thank you.
0:53:44 > 0:53:46Yeah, I enjoyed that.
0:53:46 > 0:53:49Me old ringer was going a bit. With the ice cream,
0:53:49 > 0:53:53getting it set and served in five hours was tough going.
0:53:53 > 0:53:56But it's done now and they all look nice, so I'm well happy.
0:53:58 > 0:54:02Scott's dessert is a malt ice cream
0:54:02 > 0:54:04with chocolate cremeux,
0:54:04 > 0:54:07banana and caramelised milk puree
0:54:07 > 0:54:10crushed pretzels and peanuts,
0:54:10 > 0:54:11peanut butter powder,
0:54:11 > 0:54:13a cocoa-nibbed tuile
0:54:13 > 0:54:15and a milk foam crisp.
0:54:19 > 0:54:22The ice cream's great, isn't it? It's almost like a Snickers.
0:54:24 > 0:54:27The ice cream was just perfect, you know, just perfect.
0:54:27 > 0:54:32All the flavours the same size, the same shape, and it was just perfect.
0:54:32 > 0:54:34The milk foam that he actually dried out
0:54:34 > 0:54:36had a great kind of texture. Just melted on the tongue.
0:54:36 > 0:54:40The saltiness of the pretzels, I thought, added to the dish,
0:54:40 > 0:54:44as did the crunchiness. Very accomplished. I really enjoyed it.
0:54:44 > 0:54:46The peanuts were the standout thing for me.
0:54:46 > 0:54:47They just tasted so strong
0:54:47 > 0:54:50I can still taste them now. They had a really good flavour.
0:54:50 > 0:54:52I thought it was a brilliant dessert, brilliant.
0:54:52 > 0:54:54I couldn't find any fault with it.
0:54:54 > 0:54:56It had many elements, it had texture, had flavour,
0:54:56 > 0:55:00and had aroma, and they all worked very well.
0:55:00 > 0:55:03That is a stunning looking dessert.
0:55:03 > 0:55:04I absolutely loved that.
0:55:04 > 0:55:08I think that today maybe the chef knew how to do a proper dessert.
0:55:09 > 0:55:12Might be one or two elements on here that I think I recognise
0:55:12 > 0:55:16which is great for me because it shows that I've inspired someone,
0:55:16 > 0:55:19hopefully, and I think he's done a stunning job,
0:55:19 > 0:55:20and he should be very proud.
0:55:20 > 0:55:23It's absolutely fantastic. This is what MasterChef's all about.
0:55:23 > 0:55:26Beautifully presented, great balance,
0:55:26 > 0:55:28huge technical ability and understanding.
0:55:28 > 0:55:31This is a great way to finish. Congratulations. Brilliant.
0:55:33 > 0:55:36It's clever, and it's so, so skilful to be able
0:55:36 > 0:55:39to pull off all these different elements of this dish.
0:55:39 > 0:55:42I'm really proud of Scott and what he's achieved here today.
0:55:45 > 0:55:46APPLAUSE
0:55:52 > 0:55:55Hi, Scott, I'm Jocky Petrie. Pleased to meet you.
0:55:55 > 0:55:57- And you, sir. - I thought it was really good.
0:55:57 > 0:55:59It was well executed.
0:55:59 > 0:56:00The malt ice cream, you pulled it off.
0:56:00 > 0:56:04All in all, it was a great end to a fantastic meal.
0:56:04 > 0:56:06- Thank you very much. - Did you enjoy yourself?
0:56:06 > 0:56:10No, I hated it! I don't want to do it again!
0:56:10 > 0:56:11No, it's been an amazing day.
0:56:11 > 0:56:13Obviously, you're all my heroes.
0:56:13 > 0:56:16It's been an absolute pleasure and an honour cooking for you all
0:56:16 > 0:56:18and I mean that from the bottom of my heart.
0:56:23 > 0:56:27Yeah, I'm really happy and absolutely exhausted after that.
0:56:27 > 0:56:29That was a lot of pressure
0:56:29 > 0:56:31put on your shoulders, but I did really enjoy it.
0:56:32 > 0:56:35What an amazing journey that our four chefs have had.
0:56:36 > 0:56:40Some ups and downs. However, overall, I think
0:56:40 > 0:56:43our chefs have to be very proud of what they have achieved today.
0:56:43 > 0:56:44APPLAUSE
0:56:50 > 0:56:52It's a tall order to cook for this crowd,
0:56:52 > 0:56:54and I think you guys have performed really, really well.
0:56:54 > 0:56:56It's great to see your passion coming through
0:56:56 > 0:56:58in the food that you're preparing,
0:56:58 > 0:57:01so thank you very much and the very best of luck.
0:57:11 > 0:57:13I wanted to be edgy and I wanted to take risks.
0:57:13 > 0:57:15I'm always going to try to hard for this event
0:57:15 > 0:57:18because it's a once-in-a-lifetime opportunity, so...
0:57:18 > 0:57:19I'm happy. I'm really happy.
0:57:21 > 0:57:22It's going to be hard.
0:57:22 > 0:57:25I have to pick myself up and still fight for it.
0:57:27 > 0:57:30Oh, it's an incredible, incredible day.
0:57:30 > 0:57:32Just a bit overwhelming, I suppose.
0:57:32 > 0:57:36You put your heart and soul into 22, 23 plates of food,
0:57:36 > 0:57:38and hopefully, it paid off today.
0:57:39 > 0:57:40I think I've done well today,
0:57:40 > 0:57:44but you never know what's going to happen in the next round.
0:57:44 > 0:57:46It's all about getting it right on the day
0:57:46 > 0:57:48and if I make a mistake now, I'm going home.
0:57:50 > 0:57:53Every step of the way, this journey gets harder and harder
0:57:53 > 0:57:56and, in the next round, we're going to lose another chef.
0:57:56 > 0:57:58Our four become three.
0:58:07 > 0:58:09Tomorrow night,
0:58:09 > 0:58:14Scott, Nick, Mark and Danilo...
0:58:15 > 0:58:17..will fight for the chance
0:58:17 > 0:58:20to cook in one of the world's most unique restaurants.
0:58:27 > 0:58:28Wow.
0:58:28 > 0:58:30What a sensation.
0:58:30 > 0:58:32Yes, fantastic!
0:58:34 > 0:58:36Only three can make it through.