0:00:03 > 0:00:05It's the Professional MasterChef Final.
0:00:09 > 0:00:1248 ambitious chefs entered the competition.
0:00:14 > 0:00:17And now only the three strongest are left.
0:00:23 > 0:00:25It's just so amazing to be in the hat.
0:00:25 > 0:00:27The only thing that can make it better
0:00:27 > 0:00:29will be to get that trophy at the end.
0:00:30 > 0:00:32You're cooking against two other chefs
0:00:32 > 0:00:34who could lift that title.
0:00:34 > 0:00:36I want to lift that title and so do they
0:00:36 > 0:00:38so it's going to be a fight.
0:00:41 > 0:00:43It would mean the world to me to win this.
0:00:43 > 0:00:46I'm just going to cook another three courses for the last time.
0:00:46 > 0:00:48I just hope it's enough.
0:00:52 > 0:00:54Tonight, only one of them will be crowned
0:00:54 > 0:00:57Professional MasterChef Champion 2015.
0:01:00 > 0:01:02They have dazzled us all the way through the competition.
0:01:02 > 0:01:06We know we are going to eat some fabulous food.
0:01:06 > 0:01:08This is going to be one exciting final.
0:01:28 > 0:01:30I have been cooking for 15 years now.
0:01:32 > 0:01:36I've been sous-chef for four and a bit years
0:01:36 > 0:01:39so I really feel ready to take my first head chef role.
0:01:39 > 0:01:41I still really enjoy my job.
0:01:41 > 0:01:44I just need to find a perfect opportunity for me
0:01:44 > 0:01:46so I can express what I do in the kitchen.
0:01:48 > 0:01:51And that's the reason why I've done the show, really.
0:01:51 > 0:01:53I thought I'd give it a go.
0:01:53 > 0:01:55Service!
0:01:55 > 0:01:56Here I am!
0:01:59 > 0:02:01The first time I walked into the MasterChef Kitchen
0:02:01 > 0:02:03I was really nervous.
0:02:03 > 0:02:06Shaking a bit and my heart's going.
0:02:06 > 0:02:10Scott has been the chef that has taken his time to come forward
0:02:10 > 0:02:12and stand out.
0:02:12 > 0:02:15I think my worst feedback has been my signature dish.
0:02:16 > 0:02:20The ricotta doesn't really have any place on this plate whatsoever.
0:02:20 > 0:02:22I don't really understand why it's there.
0:02:22 > 0:02:26I'm disappointed that it isn't as "wow" as it possibly could be.
0:02:28 > 0:02:30I went home with my tail between my legs.
0:02:30 > 0:02:33I thought, "Right! I need to nail everything I do from now on."
0:02:33 > 0:02:36I think Scott's always been a fabulous chef.
0:02:36 > 0:02:40It just took him a while to find his feet in the MasterChef Kitchen.
0:02:40 > 0:02:45Then, all of a sudden, this flower just blossomed in the competition
0:02:45 > 0:02:48and delivered some really, really good food.
0:02:55 > 0:02:57- Come on, Scott!- Yep.
0:02:57 > 0:02:59Remember Scott in the critics' round,
0:02:59 > 0:03:01how he dazzled with that cod dish.
0:03:02 > 0:03:07The critics loved it and that takes some going to impress those guys.
0:03:07 > 0:03:08I'd love to know where he cooks
0:03:08 > 0:03:10because I'd like to eat more of his food.
0:03:10 > 0:03:12I think he's fantastic.
0:03:12 > 0:03:16For me, the first time that Scott actually stood out
0:03:16 > 0:03:20and really meant business was when he spent a day with Lisa Allen.
0:03:20 > 0:03:24- OK, Scott. So, this is where it really hits you.- Oui, Chef.
0:03:24 > 0:03:27Perfect. Well done!
0:03:27 > 0:03:29He came back into this kitchen
0:03:29 > 0:03:33and cooked two of the best dishes I'd ever seen him cook.
0:03:36 > 0:03:40Very happy here. I think you've done a great, great job.
0:03:42 > 0:03:45If I was a chef in this competition right now,
0:03:45 > 0:03:46I'd be very worried about you.
0:03:46 > 0:03:49The judges gave me brilliant feedback.
0:03:50 > 0:03:52That really gave me a confidence boost.
0:03:52 > 0:03:55It's starting to look beautiful.
0:03:55 > 0:03:56Enjoy this moment.
0:03:56 > 0:03:58I am, Chef. I'm loving it!
0:03:59 > 0:04:03They finished every last bit of that dessert.
0:04:03 > 0:04:05I thought, "Mate, job well done!"
0:04:05 > 0:04:08Absolutely fantastic. This is what MasterChef is all about.
0:04:08 > 0:04:10This is a great way to finish.
0:04:10 > 0:04:12APPLAUSE
0:04:14 > 0:04:16- Bella!- Grazie.
0:04:16 > 0:04:18Italy was an amazing experience.
0:04:18 > 0:04:21I'm picking my herbs and topping up my tan
0:04:21 > 0:04:23so I can't really ask for much more than that.
0:04:23 > 0:04:27It was a very surreal moment, but I really enjoyed it.
0:04:28 > 0:04:30Looks nice.
0:04:33 > 0:04:35Happy days!
0:04:35 > 0:04:37I think I have learnt a little bit about myself.
0:04:37 > 0:04:40I feel like I'm a stronger chef.
0:04:40 > 0:04:44I feel like I've grown and developed and got stronger as it's gone on.
0:04:45 > 0:04:49I just need to keep the momentum up now and see what happens today.
0:04:57 > 0:04:59When my parents found out that I wanted to be a chef,
0:04:59 > 0:05:02I think they were very supportive.
0:05:04 > 0:05:09I left home when I was 16-and-a-half to go to a hotel.
0:05:09 > 0:05:12But when I first moved into my first staff accommodation,
0:05:12 > 0:05:15my mum walked away crying.
0:05:15 > 0:05:18I think doing the competition and, hopefully, winning it,
0:05:18 > 0:05:21will really showcase everything I've put into the industry.
0:05:21 > 0:05:24All the hard work and the 18-hour days.
0:05:26 > 0:05:29Winning MasterChef might change my life.
0:05:29 > 0:05:30Service!
0:05:30 > 0:05:33It's an incredible competition that many doors will open.
0:05:35 > 0:05:38I never thought I'd make it this far.
0:05:38 > 0:05:42The first day is always going to be the scariest.
0:05:42 > 0:05:45You walk in and it's just Gregg, Monica and Marcus.
0:05:45 > 0:05:47It doesn't get tougher than that.
0:05:47 > 0:05:51Right from the start he's shone out as a very competent,
0:05:51 > 0:05:53knowledgeable chef.
0:05:53 > 0:05:56I'm really struggling to find some fault with his dish.
0:05:56 > 0:05:57I really am.
0:05:57 > 0:05:59If I have to find something to complain about,
0:05:59 > 0:06:02please, don't let me share it with these two in future!
0:06:02 > 0:06:05This chef just continued to stun and wow us.
0:06:15 > 0:06:17Another great dish from you.
0:06:17 > 0:06:19Mark has shown an amazing level of skill.
0:06:19 > 0:06:22An all-round chef in every single area.
0:06:23 > 0:06:25There's been so many highlights in this,
0:06:25 > 0:06:28but the critics round was really hard.
0:06:30 > 0:06:34It's really difficult to try and produce such quality in such
0:06:34 > 0:06:37a short amount of time for some of the best critics in Britain.
0:06:37 > 0:06:40Mark, it's looking good here.
0:06:40 > 0:06:44This is one hell of a start. I think it's absolutely terrific.
0:06:45 > 0:06:48The best dish I've cooked in this competition is
0:06:48 > 0:06:50probably my showstopper dish.
0:06:50 > 0:06:52Its textures are fantastic.
0:06:52 > 0:06:54It tastes great. It looks stunning.
0:06:56 > 0:06:57I got some incredible feedback.
0:06:57 > 0:06:59ALL: Yes, Chef.
0:06:59 > 0:07:01- Mark, you're on, big boy! - Yes, Chef.
0:07:01 > 0:07:04It really elevated me to carry on in the competition.
0:07:09 > 0:07:12Fire up your backside, son! I think it's time to move.
0:07:12 > 0:07:17Mark's pork dish at the chef's table has got to be one of my favourites.
0:07:17 > 0:07:20There's a lot of elements going on there. Wow! This is good.
0:07:20 > 0:07:23How he pushed himself to produce that dish
0:07:23 > 0:07:26and all those chefs upstairs raved about it.
0:07:28 > 0:07:30For me, this is the dish of the evening.
0:07:30 > 0:07:33APPLAUSE
0:07:34 > 0:07:38Tonight, we needed something special and you delivered that.
0:07:38 > 0:07:40There's only been one round
0:07:40 > 0:07:44where I believe Mark did not live up to those expectations.
0:07:44 > 0:07:49I am absolutely gobsmacked that you have served a tomato salad today.
0:07:49 > 0:07:53I just saw Marcus's eyes. Yeah, your heart sinks.
0:07:53 > 0:07:56That was a pretty low point for me.
0:07:57 > 0:07:59But I've been able to pick myself up.
0:08:00 > 0:08:02Very good dish. Very good.
0:08:02 > 0:08:05I think Mark is a very, very clever chef.
0:08:05 > 0:08:08He has an incredible palate, an eye for detail.
0:08:08 > 0:08:11His dishes have been exceptional.
0:08:11 > 0:08:14The taste, textures and flavours of what Mark is achieving
0:08:14 > 0:08:17is outstanding.
0:08:17 > 0:08:21Oh, it's been such a tiring, exhausting, emotional, but fun ride.
0:08:24 > 0:08:26I'd love to lift that trophy.
0:08:29 > 0:08:33But I've got to other incredible chefs standing in my way.
0:08:44 > 0:08:48I'm a sous-chef at a fine dining restaurant. Absolutely love it.
0:08:48 > 0:08:50I love going to work every day.
0:08:52 > 0:08:54I've done one competition in my life
0:08:54 > 0:08:58and it was the Sussex Young Chef Of The Year which I won two years ago.
0:09:01 > 0:09:03To be honest, my chef de partie said,
0:09:03 > 0:09:05"They're open for MasterChef auditions.
0:09:05 > 0:09:07"Why don't you go give it a go?"
0:09:07 > 0:09:09I said, "I'm not going to get on that!"
0:09:13 > 0:09:14It's a brilliant competition.
0:09:14 > 0:09:16It's a real good way of seeing how good you are,
0:09:16 > 0:09:19how good you think you are, how far you think you can go and
0:09:19 > 0:09:23testing yourself against other guys who think they can win it, as well.
0:09:25 > 0:09:27Everybody else was shaking and crumbling.
0:09:27 > 0:09:30Nick actually looked very good indeed.
0:09:31 > 0:09:34The pressure is there right from the word go and it's mixed with
0:09:34 > 0:09:37excitement as well because you're seeing your idols there.
0:09:37 > 0:09:41Nick IS the real deal. He's exactly what you look for.
0:09:41 > 0:09:45Personality, good, hard-working chef and delivers it on the plate.
0:09:50 > 0:09:52Smart dish. Smart guy.
0:09:54 > 0:09:57Nick has gone on to show that he is very strong
0:09:57 > 0:09:58in the pastry department.
0:10:03 > 0:10:07I'm really happy that my desserts have hit the nail every time.
0:10:07 > 0:10:11It's a great dessert. It is amazing. It is incredible. It's fantastic!
0:10:13 > 0:10:16Here's a chef that has dazzled in pastry, but he's been able to
0:10:16 > 0:10:20bring that skill into the rest of his cookery, as well.
0:10:22 > 0:10:26It's delicious. I would eat it all.
0:10:26 > 0:10:28Going to Edinburgh to work for Tom Kitchin,
0:10:28 > 0:10:30it was hard-core. It was straight in there.
0:10:30 > 0:10:32- If it's not good, it's coming back, you understand?- Oui, Chef!
0:10:32 > 0:10:36I earned my lunch that day!
0:10:36 > 0:10:39Look at that, eh? Saved the best to last. Woohoo!
0:10:39 > 0:10:42The toughest was probably the chefs' table.
0:10:42 > 0:10:44I tried too hard on different techniques
0:10:44 > 0:10:46and probably was a bit too cheffy, to be honest.
0:10:46 > 0:10:48Agh!
0:10:48 > 0:10:52He wanted to show off, but these chefs have seen it all.
0:10:56 > 0:11:00Sadly, not a great dish. It could have been much, much better.
0:11:00 > 0:11:03Keep it simple next time.
0:11:03 > 0:11:06But the next day, Nick came back in this kitchen
0:11:06 > 0:11:08and proved why he is here.
0:11:09 > 0:11:13I think it's very creative. A dish I've never had before.
0:11:13 > 0:11:14It tastes good.
0:11:16 > 0:11:18The experiences that the competition has thrown up
0:11:18 > 0:11:20have just been phenomenal.
0:11:20 > 0:11:21Italy was mind-blowing.
0:11:23 > 0:11:24Wow!
0:11:24 > 0:11:28It just opened up pores of my brain that I didn't know were there.
0:11:28 > 0:11:32- I love the way he works.- He cooks with real passion and enthusiasm.
0:11:36 > 0:11:38I don't want to let myself down.
0:11:38 > 0:11:42I don't want to come this far and fall at the final hurdle.
0:11:42 > 0:11:44But it's another round of the competition.
0:11:44 > 0:11:47A fresh start to go in there and cook. It's only cooking.
0:11:47 > 0:11:48I can do that!
0:11:58 > 0:12:01Our final three, coming in for the last time.
0:12:03 > 0:12:07This is what they have been striving for, to cook for the final.
0:12:11 > 0:12:13Do you know what we're going to see today?
0:12:13 > 0:12:16An absolute celebration of the best of culinary talent.
0:12:19 > 0:12:25Our tasting is about to become the hottest table in town. Ready?
0:12:25 > 0:12:26I'm ready.
0:12:26 > 0:12:27Ready?
0:12:27 > 0:12:28I'm super ready!
0:12:28 > 0:12:30Bring it on!
0:12:57 > 0:13:02Welcome, chefs, to your Professional MasterChef Final.
0:13:04 > 0:13:09The spotlight is on you. I can only wish you the best of luck.
0:13:10 > 0:13:15I am so excited and so happy that you three are our finalists
0:13:15 > 0:13:19and I know each of you is going to give me magic.
0:13:21 > 0:13:24What you have in front of you is a battle.
0:13:27 > 0:13:29A battle to become the champion.
0:13:32 > 0:13:35Chefs, you've got three hours. Three plates of food.
0:13:37 > 0:13:38Off you go!
0:13:50 > 0:13:53I can't recall seeing so many ingredients on the tables.
0:13:55 > 0:13:57Our three chefs are really pushing themselves.
0:14:01 > 0:14:05I'm going out to get myself a bigger spoon. We are in for a treat.
0:14:05 > 0:14:06A real treat.
0:14:18 > 0:14:22All the hard work I've put in throughout the competition,
0:14:22 > 0:14:24it comes down to three plates of food.
0:14:29 > 0:14:31I just want to give it all. All guns blazing!
0:14:36 > 0:14:40Nick's starter is mackerel two different ways.
0:14:40 > 0:14:43The key to mackerel is making sure it stays moist.
0:14:43 > 0:14:45It cannot be overcooked.
0:14:50 > 0:14:52He's doing a tartare.
0:14:52 > 0:14:55He's going to wrap that tartare in a black radish,
0:14:55 > 0:14:58set it to hold its form.
0:14:58 > 0:15:00That sounds really neat.
0:15:00 > 0:15:03He has to be very careful that he doesn't overseason it
0:15:03 > 0:15:06with too much acid otherwise it's just going to cook
0:15:06 > 0:15:08while it's sitting on the plate.
0:15:09 > 0:15:13He's also making oyster beignets, and an oyster mayonnaise
0:15:13 > 0:15:15to go with his dish.
0:15:15 > 0:15:18I really like the sound of the oyster mayonnaise.
0:15:18 > 0:15:22This is really going to lift this dish with a powerful, fishy flavour.
0:15:24 > 0:15:26He's going to garnish it with pickled cucumber
0:15:26 > 0:15:30which he's going to marinate in some sugar and vinegar.
0:15:30 > 0:15:33And then, compress it.
0:15:37 > 0:15:39I love the way that Nick has thought about
0:15:39 > 0:15:42bringing these flavours together on his plate of food.
0:15:42 > 0:15:43They sound delicious.
0:15:44 > 0:15:46There's a lot riding on the mackerel.
0:15:46 > 0:15:49How many times do you think Marcus Wareing has had mackerel
0:15:49 > 0:15:51and cucumber, you know?!
0:15:51 > 0:15:53As much as I've had a cup of coffee, I reckon.
0:16:01 > 0:16:03The main course... I've been saving lamb.
0:16:03 > 0:16:06If I got to this stage, I wanted to have lamb there.
0:16:14 > 0:16:17The rump of lamb is a beautiful cut of meat. Great fat content.
0:16:17 > 0:16:18Nick will cook it in the water bath
0:16:18 > 0:16:21and then he will render the fat down in the pan.
0:16:21 > 0:16:23Perfect way to cook a rump of lamb.
0:16:25 > 0:16:28Nick is going to cook down and break down the neck meat
0:16:28 > 0:16:32off the lamb and he's going to use it to stuff the courgette flower.
0:16:32 > 0:16:36He's going to coat it in a beignet mix and then deep fry it,
0:16:36 > 0:16:39he said, to bring more texture to his plate of food.
0:16:39 > 0:16:42Neck of lamb would be the one thing I would not put inside a
0:16:42 > 0:16:46courgette flower, but I like it when Nick does something different.
0:16:49 > 0:16:52You're stuffing the courgette flower with lamb neck?
0:16:52 > 0:16:54I didn't know how to get the lamb neck on there and
0:16:54 > 0:16:57I've stuffed courgette flowers with lobster mousse before
0:16:57 > 0:16:59and steamed them and I had a little play and it worked really well.
0:16:59 > 0:17:01For me, you are about flavour.
0:17:01 > 0:17:06- You squeeze every ounce of flavour out of every single ingredient.- Yes.
0:17:08 > 0:17:11He's also making goat's cheese croquettes.
0:17:17 > 0:17:21I love the marriage of all the different ideas and the flavours.
0:17:21 > 0:17:24With Nick, he's going to have to get the balance right.
0:17:29 > 0:17:32I know the judges will be expecting a lot with my desserts.
0:17:32 > 0:17:35A lot of pressure for me on a dessert, I'm the last one.
0:17:35 > 0:17:36I'm sure they'll be waiting for that.
0:17:36 > 0:17:41Nick is making a chocolate delice with apricots and hazelnut.
0:17:41 > 0:17:44He's going to make a flourless sponge.
0:17:46 > 0:17:49We know how great Nick is in the pastry department
0:17:49 > 0:17:50and in making cakes.
0:17:53 > 0:17:57He's then going to set a chocolate mousse on top and lightly glaze it.
0:18:02 > 0:18:04The key is consistency for the sponge,
0:18:04 > 0:18:06making sure it's beautifully cooked.
0:18:06 > 0:18:07Not too dense.
0:18:13 > 0:18:15The mousse itself has to be light, fluffy,
0:18:15 > 0:18:17and have a great flavour of chocolate.
0:18:21 > 0:18:24And, of course, when you put the bits of chocolate glaze over
0:18:24 > 0:18:27the top, you have to make sure that it's beautifully, perfectly glazed.
0:18:27 > 0:18:30It is going to have to be like a mirror.
0:18:30 > 0:18:32You want to see your face in that glaze.
0:18:32 > 0:18:34It's a very skilful thing to do.
0:18:43 > 0:18:47I can't wait to see how this dessert turns out.
0:18:52 > 0:18:56This is a dessert of just pure skill and technical ability.
0:18:56 > 0:18:58Here's one chef that has it all.
0:19:00 > 0:19:03Nick, just how good does it have to be?
0:19:03 > 0:19:04Oh, it has to be perfect.
0:19:04 > 0:19:07I just want to represent myself well in the final cook-off
0:19:07 > 0:19:08and I want to be smiling.
0:19:08 > 0:19:10I'm cooking happy. It's my food, I love it!
0:19:10 > 0:19:13Nick, I want you to cook happy. I love your food, mate.
0:19:13 > 0:19:15Thank you so much. Thank you.
0:19:22 > 0:19:24One hour gone. You've got two hours left.
0:19:27 > 0:19:28It's going to fly.
0:19:32 > 0:19:35Because the calibre of chef is so high,
0:19:35 > 0:19:37I kind of have to push the limit.
0:19:38 > 0:19:42You've got probably about ten different elements on the starter.
0:19:42 > 0:19:43There's about nine on the main
0:19:43 > 0:19:46and I think there's about 12 on the dessert.
0:19:46 > 0:19:48You have to get them right today.
0:19:48 > 0:19:52If you don't get them right, you don't pick up that trophy.
0:20:00 > 0:20:02Oh! Nice happy smile on your face.
0:20:02 > 0:20:05Yeah. So good to be in the final.
0:20:05 > 0:20:09- How much would you like to lift this title, mate?- Oh, it'd be massive.
0:20:09 > 0:20:11I've cooked my heart out throughout the whole competition
0:20:11 > 0:20:13and it's kind of what I'm doing today -
0:20:13 > 0:20:18great flavours, big combinations, stuff that you'll enjoy eating.
0:20:26 > 0:20:30Mark's starter is pan-fried scallops with peas, buttermilk snow
0:20:30 > 0:20:32and roasted lemon puree.
0:20:39 > 0:20:42The roasted lemons, pureeing them down - that sounds delicious.
0:20:44 > 0:20:47Mark has got buttermilk which he's making into a snow.
0:20:49 > 0:20:51He's mixing the buttermilk with some cayenne pepper
0:20:51 > 0:20:54and then he's going to freeze it, and he's scraping it
0:20:54 > 0:20:57down like a granita to serve on the scallop dish.
0:21:00 > 0:21:03The buttermilk snow, the roasted lemon puree...
0:21:08 > 0:21:11Wow, I love the sound of this. This just makes the whole thing fun.
0:21:15 > 0:21:17He's brought together classic flavours
0:21:17 > 0:21:18that go very well with scallops.
0:21:20 > 0:21:23But what Mark is doing is bringing it up to another level.
0:21:26 > 0:21:27This is what we want.
0:21:27 > 0:21:31We want these chefs to really push themselves and stand out.
0:21:41 > 0:21:44Mark's main course is filleted beef.
0:21:44 > 0:21:47This will have a beautiful texture going all the way through.
0:21:49 > 0:21:52He's going to cook down the rib of beef
0:21:52 > 0:21:56and then remove the bone
0:21:56 > 0:21:58and compress it so it holds a lovely shape.
0:21:58 > 0:22:01The braising of the rib is going to be where he's going
0:22:01 > 0:22:03to get his sauce from.
0:22:03 > 0:22:05Add the bone marrow into the equation
0:22:05 > 0:22:08and it just takes the dish to a new level.
0:22:08 > 0:22:11Wow, love it. Love the sound of this.
0:22:16 > 0:22:19He's not cooking a barbecue today but he's going to be giving us
0:22:19 > 0:22:21the flavours of a barbecue.
0:22:21 > 0:22:23Mark is making a charcoal emulsion.
0:22:23 > 0:22:26This is something I've never had before.
0:22:31 > 0:22:34It's made with very gently heated-through scallops,
0:22:34 > 0:22:36charcoal oil.
0:22:36 > 0:22:39He's also adding squid ink into the emulsion, as well.
0:22:43 > 0:22:46He needs to be very careful of how strong that flavour
0:22:46 > 0:22:47comes through this dish.
0:22:49 > 0:22:51You like barbecue?
0:22:51 > 0:22:53It's like licking charcoal.
0:22:54 > 0:22:57- That's quite unusual. - Ridiculous, isn't it?
0:22:58 > 0:22:59It's good, though.
0:23:01 > 0:23:04In the dessert, there's every element in the book -
0:23:04 > 0:23:05apart from making a souffle.
0:23:07 > 0:23:11Mark's dessert is an elderflower panna cotta with a vanilla parfait
0:23:11 > 0:23:12wrapped in a strawberry jelly.
0:23:12 > 0:23:14This sounds amazing.
0:23:16 > 0:23:21We have had an amazing amount of panna cottas in this competition.
0:23:22 > 0:23:24To be honest, I thought I'd had enough,
0:23:24 > 0:23:27but on reading this one I want to have one more.
0:23:32 > 0:23:36Mark is also using strawberries in various different forms.
0:23:38 > 0:23:40There is a strawberry sorbet...
0:23:41 > 0:23:43..strawberry jelly...
0:23:45 > 0:23:46..and he's also making granola.
0:23:46 > 0:23:50What I do love is the texture it's going to bring to this dessert.
0:23:53 > 0:23:56He's also making a gooseberry candyfloss, as well.
0:23:58 > 0:24:00- How's it going, Mark? - It's going really good.
0:24:00 > 0:24:03You can't go wrong with a bright pink candyfloss machine, can you?
0:24:03 > 0:24:06- That's pretty bright. Like being at the fairground.- Yes.
0:24:06 > 0:24:08It's good for the kids.
0:24:08 > 0:24:10'It's there for a bit of theatre.
0:24:10 > 0:24:12'You kind of have to pull out all the stops at the end'
0:24:12 > 0:24:15and this one really packs a punch.
0:24:16 > 0:24:19I love the sound of Mark's dish
0:24:19 > 0:24:22and the fact that every element on it, he's brought something that's
0:24:22 > 0:24:26going to challenge, not just him within the three hours, but us.
0:24:30 > 0:24:32What I do like about what Mark's doing,
0:24:32 > 0:24:35he's pushing himself all the way to the end.
0:24:35 > 0:24:38That is what I expect from a chef in the final -
0:24:38 > 0:24:42pushing the boundaries, taking risks and delivering it on the plate.
0:24:44 > 0:24:47Whoa, mate!
0:24:47 > 0:24:51- Have you got time for all of this? - No. No, I don't. It's...
0:24:51 > 0:24:53Yeah, it's head down, crack on.
0:24:53 > 0:24:56You really are gunning for this today, aren't you?
0:24:56 > 0:24:57Yeah, I have to.
0:25:03 > 0:25:05I want to see everyone else do well
0:25:05 > 0:25:07and I want to produce my best food...
0:25:09 > 0:25:11..and then let the judges kick it out.
0:25:20 > 0:25:22- Chefs, you are halfway.- Oui, Chef.
0:25:22 > 0:25:24Hour and a half left.
0:25:27 > 0:25:29With my dishes I'm just aiming for excellence.
0:25:29 > 0:25:32I want everything to be perfect,
0:25:32 > 0:25:34everything to be cooked right, seasoned right
0:25:34 > 0:25:36and just executed to the best I can.
0:25:38 > 0:25:41So I'm hoping to go out with some fireworks.
0:25:51 > 0:25:54- Scott...- Yep. - You made it.- Yeah, I'm here.
0:25:54 > 0:25:57You've got to put up with me for a bit longer.
0:25:57 > 0:25:59Can you almost touch the trophy?
0:25:59 > 0:26:02Erm, yeah, I mean, I've just got to cook my best.
0:26:02 > 0:26:05I like this menu, I just hope you guys do.
0:26:09 > 0:26:12Scott's menu sounds very interesting.
0:26:12 > 0:26:15So, my starter's going to be mackerel.
0:26:15 > 0:26:17I've got a bit of a soft spot for mackerel -
0:26:17 > 0:26:19it's the first-ever fish I caught as a little boy.
0:26:21 > 0:26:25He's going to brine it in a star anise and spice mix...
0:26:27 > 0:26:31..and then he's going to torch it, so it should just be cooked.
0:26:31 > 0:26:33I love the mackerel cooked this way.
0:26:34 > 0:26:36Scott is serving the dish with kohlrabi
0:26:36 > 0:26:40which has been wrapped in a salt crust and baked in the oven.
0:26:42 > 0:26:45It is then cooled, sliced thinly on the mandolin
0:26:45 > 0:26:48and seasoned with a dill powder.
0:26:49 > 0:26:52I love the sound of the salt-baked kohlrabi but it's not
0:26:52 > 0:26:57one of the ingredients that I would have chosen to serve with mackerel.
0:26:57 > 0:26:59Even though mackerel is a big flavour,
0:26:59 > 0:27:02kohlrabi has a huge bitterness behind it.
0:27:04 > 0:27:06We have vac-packed cucumber...
0:27:07 > 0:27:09..we have cucumber essence.
0:27:13 > 0:27:17It'll be interesting to see how the balance of this dish will work,
0:27:17 > 0:27:19or if it actually works at all.
0:27:21 > 0:27:24But mackerel is very close to his heart
0:27:24 > 0:27:27and it's a dish he's serving in one of the biggest
0:27:27 > 0:27:28competitions of his life so far.
0:27:33 > 0:27:37Scott's main course is chicken with a Tunworth Cheese sauce.
0:27:37 > 0:27:38Wow.
0:27:38 > 0:27:42The chicken is going to be cooked in a vac-pack on the crown
0:27:42 > 0:27:44so it'll still stay lovely and moist.
0:27:44 > 0:27:47Then he's going to finish it in a pan.
0:27:47 > 0:27:50I think this is a great way to serve chicken so it doesn't dry out.
0:27:54 > 0:27:56He's also serving the wings with the dish, as well.
0:27:56 > 0:27:58So, he's confiting the wings down.
0:28:07 > 0:28:11Scott is making a potato terrine to go with his chicken dish.
0:28:11 > 0:28:15He has sliced large potatoes, he's put them into a little mould
0:28:15 > 0:28:19and he's layered it with duck fat which he's infused with hard herbs,
0:28:19 > 0:28:21so rosemary, thyme, garlic and bay leaves.
0:28:25 > 0:28:28Hopefully, the crust on that will be lovely and crispy.
0:28:28 > 0:28:31Golden, yet still moist underneath.
0:28:34 > 0:28:36He's got a chicken jus...
0:28:38 > 0:28:40..and a Tunworth Cheese sauce.
0:28:41 > 0:28:43A corn-fed chicken is a delicate flavour.
0:28:43 > 0:28:46Tunworth Cheese can pack a punch.
0:28:46 > 0:28:48My concern with this is how it's going to complement
0:28:48 > 0:28:49the chicken itself.
0:28:49 > 0:28:51I'm not so sure.
0:28:55 > 0:28:58A little bit of truffle on there for a little bit of magic,
0:28:58 > 0:29:00and I hope they really enjoy it.
0:29:06 > 0:29:08I did think about cooking this dessert for my first
0:29:08 > 0:29:10dish in the competition...
0:29:12 > 0:29:16..but I sort of held myself because I knew it was quite a strong dish.
0:29:16 > 0:29:19I'm hoping Gregg likes this one, being a fan of Italian foods.
0:29:19 > 0:29:22Have you got a special dessert for me up your sleeve?
0:29:22 > 0:29:23This one is very close to me,
0:29:23 > 0:29:26takes me back to my first trip to Italy when I was a boy.
0:29:26 > 0:29:30We had fennel, olive oil and lemon salad nearly every day.
0:29:33 > 0:29:36It did make me smile when I heard he was taking those flavours
0:29:36 > 0:29:38and turning them into a dessert.
0:29:40 > 0:29:44That is very interesting, very brave and very, very bold.
0:29:45 > 0:29:47The star of the dish is a lemon parfait.
0:29:51 > 0:29:55It's going to bring little touches of fennel onto this plate.
0:29:55 > 0:29:57He's candying some of the fennel,
0:29:57 > 0:29:59he's making a fennel meringue.
0:30:08 > 0:30:10Scott is also making an olive oil jelly.
0:30:10 > 0:30:12There's going to be the olive oil
0:30:12 > 0:30:15and there's also a little touch of lemon juice, as well.
0:30:15 > 0:30:17In a liquid form, without a doubt, it works -
0:30:17 > 0:30:19it's a classic vinaigrette.
0:30:19 > 0:30:21I'm just not sure how that's going to work
0:30:21 > 0:30:23as a jelly on a dessert plate.
0:30:25 > 0:30:28I'm really intrigued, though, if it works.
0:30:28 > 0:30:31And if it does, this is going to be amazing.
0:30:33 > 0:30:38For me, as a chef, I think Scott is taking huge risks on such a big day.
0:30:38 > 0:30:40But do we want him to play it safe? No, not at all.
0:30:40 > 0:30:44We want him to drive himself and we want him to give us something new.
0:30:44 > 0:30:47I shouldn't really be complaining, but I am concerned.
0:30:49 > 0:30:51If I get everything right then there's no reason why
0:30:51 > 0:30:54they shouldn't be the best dishes out of three chefs.
0:30:54 > 0:30:56Nick and Mark are two fantastic cooks,
0:30:56 > 0:30:59I'm not going to worry about too much what they're doing.
0:30:59 > 0:31:02I'm going to just focus on my three dishes.
0:31:02 > 0:31:04Everything's got to be cooked perfect.
0:31:06 > 0:31:08And I guess that's why you deserve to be crowned
0:31:08 > 0:31:10the champion of MasterChef.
0:31:11 > 0:31:15Neck's done, chump's done, sauce is on.
0:31:15 > 0:31:18OK, that's the crisps done, cookies in, onions are in.
0:31:18 > 0:31:1930 minutes left.
0:31:23 > 0:31:25- MARK:- How's it going, Scotty boy? - Yeah, so far, so good, man.
0:31:25 > 0:31:27A lot of speed round here today.
0:31:27 > 0:31:29It's a good atmosphere - everyone's buzzing.
0:31:29 > 0:31:32We just want to cook our socks off. One more chance to impress everyone.
0:31:39 > 0:31:41We've less than 30 minutes to go. How are you doing?
0:31:41 > 0:31:44Because you set yourself a mammoth amount of work.
0:31:44 > 0:31:47Yeah, I've got most of it done, so it's just finishing off everything.
0:31:47 > 0:31:50- Are you under control?- Yeah, always.
0:31:59 > 0:32:01Nick, how are you doing?
0:32:01 > 0:32:03Really, really happy, I couldn't have done any more.
0:32:03 > 0:32:05Think I set myself a big task.
0:32:05 > 0:32:07That's what I wanted to do - that's what I'm here for.
0:32:07 > 0:32:11- I'm looking forward to it, Nick. Good luck.- Thank you.
0:32:14 > 0:32:16- GREGG:- Scott, how are you getting on? - Yeah, not too bad.
0:32:16 > 0:32:19- Just finishing touches now, I think. - Anything worrying you now?
0:32:19 > 0:32:22- Nothing's worrying me apart from your comments.- 30 minutes to go.
0:32:22 > 0:32:24- Don't trip up now.- Yeah, I know.
0:32:27 > 0:32:30I am so proud of what these chefs have achieved.
0:32:30 > 0:32:32This is quite extraordinary.
0:32:32 > 0:32:34Pretty exciting, too.
0:32:37 > 0:32:41Chefs, 15 minutes. LAST 15 minutes.
0:32:45 > 0:32:50- MONICA:- I am watching three chefs who are so in control.
0:32:50 > 0:32:54This is going to make for a very, very interesting judging.
0:32:55 > 0:32:59They've got their plates polished and lined up.
0:32:59 > 0:33:01They've got their trays with all their little
0:33:01 > 0:33:03individual garnishes on.
0:33:03 > 0:33:06Their precision in the cookery, you can see it.
0:33:06 > 0:33:09We have got three pros in this kitchen.
0:33:12 > 0:33:15Last five minutes.
0:33:15 > 0:33:16Oui.
0:33:24 > 0:33:25Final 60 seconds.
0:33:43 > 0:33:45Right, that's it, your time's up.
0:33:49 > 0:33:51- NICK:- Well done, boys.
0:33:51 > 0:33:52Come on.
0:33:53 > 0:33:55- SCOTT:- Good luck, boys.
0:33:55 > 0:33:57- Well done.- They all look banging.
0:34:03 > 0:34:05Nick...
0:34:05 > 0:34:07Up you come, please, Chef.
0:34:20 > 0:34:21Right, my friend.
0:34:22 > 0:34:24Look at that.
0:34:26 > 0:34:29For his starter, Nick has made charred mackerel
0:34:29 > 0:34:32with mackerel tartare rolled in black radish.
0:34:34 > 0:34:37They're accompanied by oyster beignets,
0:34:37 > 0:34:38oyster mayonnaise,
0:34:38 > 0:34:40oyster leaves
0:34:40 > 0:34:43and compressed cucumber topped with finger lime.
0:34:55 > 0:34:58You have the mackerel which is still under,
0:34:58 > 0:35:02you've got the lovely roasted taste from using the blowtorch on there.
0:35:02 > 0:35:06I love the tartare wrapped in the radish. I love this dish.
0:35:06 > 0:35:10It's so light, it's so flavoursome and I think the way you've
0:35:10 > 0:35:14got the textures on this plate, Nick, is spot on.
0:35:16 > 0:35:19I love it, as well. It's so subtle.
0:35:19 > 0:35:22You have such a lightness of touch.
0:35:23 > 0:35:28With this dish, you've enhanced the flavours of the mackerel by adding
0:35:28 > 0:35:31all the other things to it, and the oysters, without a doubt,
0:35:31 > 0:35:32they bring the ocean to the plate.
0:35:32 > 0:35:37Great flavour, beautifully presented and, again, very well executed.
0:35:37 > 0:35:38Good dish.
0:35:41 > 0:35:45- GREGG: - This is a brilliant start to a meal.
0:35:45 > 0:35:47That's great.
0:35:50 > 0:35:53Nick's main is chump of lamb
0:35:53 > 0:35:56and the braised lamb-neck-stuffed courgette flowers
0:35:56 > 0:35:59on an aubergine puree.
0:35:59 > 0:36:03They're served with goat's cheese and potato croquettes,
0:36:03 > 0:36:04tomato petals,
0:36:04 > 0:36:06cipollini onions
0:36:06 > 0:36:08and a lamb and olive sauce.
0:36:22 > 0:36:26There's so many flavours that jump out from this plate.
0:36:26 > 0:36:27The courgette flower, for me,
0:36:27 > 0:36:29I think the filling is still very moist
0:36:29 > 0:36:33and you have got the crispy texture on the courgette flower.
0:36:33 > 0:36:36The croquette for me could do with a bit more of that cheese -
0:36:36 > 0:36:38I'm not getting enough go it.
0:36:38 > 0:36:40I think it's a great eating plate of food.
0:36:40 > 0:36:44It's delicious, it's tasty - I expect nothing less from you.
0:36:44 > 0:36:47I just don't get that wow factor in it.
0:36:49 > 0:36:53The flavours on your dish are big as always.
0:36:53 > 0:36:57Natural sweet lamb, there's real saltiness on that crust,
0:36:57 > 0:37:00there's fruit in it and depth to your sauce.
0:37:00 > 0:37:01Delightful.
0:37:02 > 0:37:07It has a level of simplicity that I was not expecting today.
0:37:07 > 0:37:09But having said that, it is beautifully executed
0:37:09 > 0:37:11in all the different areas.
0:37:11 > 0:37:14I like the flavours, the sauce is hearty, the olives are there,
0:37:14 > 0:37:16I think the lamb is beautifully cooked.
0:37:16 > 0:37:19You've delivered a plate of food that is very true to you
0:37:19 > 0:37:22and that is what I really like about you as a chef.
0:37:23 > 0:37:26Nick's final dish is a chocolate delice,
0:37:26 > 0:37:30a flourless chocolate sponge topped with chocolate mousse
0:37:30 > 0:37:34and covered in dark chocolate glaze and shaved hazelnuts.
0:37:35 > 0:37:38It's served with a chocolate tuile,
0:37:38 > 0:37:39cookie crumble,
0:37:39 > 0:37:41apricot puree,
0:37:41 > 0:37:43poached apricots,
0:37:43 > 0:37:45praline curd
0:37:45 > 0:37:47and an apricot sorbet.
0:38:03 > 0:38:08The thing that stands out for me is your delice. The mousse is so light.
0:38:08 > 0:38:09So light, very creamy.
0:38:09 > 0:38:13I love the flavours of the chocolate with the hazelnut grated on the top.
0:38:13 > 0:38:16I think apricot and the chocolate goes so well.
0:38:16 > 0:38:20The sorbet's got a lovely texture to it, brings a freshness to the dish.
0:38:22 > 0:38:25I love it and I think any chocolate-lover would love it.
0:38:25 > 0:38:27It's a beautiful textured thing
0:38:27 > 0:38:30and its flavour of chocolate is a big hit - I like that.
0:38:30 > 0:38:34To then go into a fruity sorbet to cleanse your palate,
0:38:34 > 0:38:37to go back in and get another big dollop of sticky chocolate
0:38:37 > 0:38:40to me is my idea of pudding heaven.
0:38:40 > 0:38:42I think that's delightful.
0:38:42 > 0:38:43Thank you.
0:38:44 > 0:38:48The chocolate mousse is divine, the glaze and the skill and the shine...
0:38:48 > 0:38:49I always say, a good glaze,
0:38:49 > 0:38:51you should be able to see your face in that.
0:38:51 > 0:38:53And if you hadn't shaved the nuts on top,
0:38:53 > 0:38:55you probably would be able to see your face in there.
0:38:55 > 0:38:57You know what, Nick?
0:38:57 > 0:38:59If you ever want to be a pastry chef you can come and work for me
0:38:59 > 0:39:02any time in my pastry section.
0:39:02 > 0:39:04Thank you, Chef.
0:39:04 > 0:39:05Great job.
0:39:06 > 0:39:08- Thank you.- Thank you.
0:39:23 > 0:39:25I'm really happy. I left nothing behind,
0:39:25 > 0:39:28came out there exhausted like the other lads did.
0:39:31 > 0:39:32What will be will be,
0:39:32 > 0:39:34but I'll go away with my head held high, definitely.
0:39:40 > 0:39:42Mark, up you come, please, sir.
0:39:57 > 0:39:59That is stunning.
0:39:59 > 0:40:02Incredible work.
0:40:02 > 0:40:05Beautiful dishes. It's like food art.
0:40:07 > 0:40:13Mark's first dish is a starter of roasted scallops with fresh peas,
0:40:13 > 0:40:14pea puree,
0:40:14 > 0:40:16pea foam,
0:40:16 > 0:40:18charred baby leeks,
0:40:18 > 0:40:20dried serrano ham
0:40:20 > 0:40:21and a roasted lemon puree...
0:40:23 > 0:40:26..finished with a buttermilk snow.
0:40:40 > 0:40:43The scallop has been cooked perfectly.
0:40:43 > 0:40:47The peas are very sweet - you've got them at their best.
0:40:47 > 0:40:50But the lemon puree, for me,
0:40:50 > 0:40:55and your buttermilk takes this plate of food to another level.
0:40:55 > 0:40:58When you've added the extra touches that are you,
0:40:58 > 0:41:00you elevate your cooking
0:41:00 > 0:41:02and it leaves a really big smile on my face.
0:41:05 > 0:41:07Thank you. Thank you very much.
0:41:07 > 0:41:11The snow is delicious because it adds the coldness to the dish.
0:41:11 > 0:41:14You've got the lovely sweet bitterness of the lemon and,
0:41:14 > 0:41:18of course, the natural sweetness of those scallops, leeks, peas...
0:41:18 > 0:41:24Again, layer on layer on layer on layer of fabulous flavour.
0:41:24 > 0:41:25Great job.
0:41:28 > 0:41:31It's a stunningly good dish.
0:41:31 > 0:41:34That's a pretty decent start, mate, isn't it?
0:41:36 > 0:41:42For his main, Mark has cooked fillet of beef with a bone marrow crust
0:41:42 > 0:41:44and glazed beef short rib.
0:41:44 > 0:41:47He's serving it with heritage carrots -
0:41:47 > 0:41:51salt-baked, roasted, candied and pickled -
0:41:51 > 0:41:55a charcoal emulsion and a bone marrow sauce.
0:42:06 > 0:42:10I think this is outstanding work. It really is beautiful food.
0:42:10 > 0:42:12This beef is delicious.
0:42:12 > 0:42:15That short rib literally does melt in your mouth.
0:42:15 > 0:42:17You don't need to chew it, it literally just falls apart
0:42:17 > 0:42:19and melts into you mouth.
0:42:19 > 0:42:23Charcoal emulsion - I don't know a cook's brain that can work
0:42:23 > 0:42:25this out, but that is also delicious.
0:42:25 > 0:42:28It's a slight bitterness, as if something's come from a barbecue.
0:42:28 > 0:42:32It's a delicious, intriguing, beautiful-looking,
0:42:32 > 0:42:33very clever plate of food
0:42:33 > 0:42:36and I feel myself very lucky to be sitting here
0:42:36 > 0:42:38cos that is exceptional.
0:42:40 > 0:42:44You've one vegetable on this plate, and that's carrots.
0:42:44 > 0:42:47You've salt-baked the carrot, there's roasted carrot,
0:42:47 > 0:42:51there's carrots that have been pickled and every one of them,
0:42:51 > 0:42:54you know, has brought a different flavour element to
0:42:54 > 0:42:55the eating of this beef dish.
0:42:55 > 0:42:57It's so, so clever.
0:42:57 > 0:42:58Thank you.
0:43:00 > 0:43:02The idea of the dish is fabulous.
0:43:02 > 0:43:04The choice of beef is interesting, the fillet of beef.
0:43:04 > 0:43:07It's never always a big-flavoured meat
0:43:07 > 0:43:10but you've enhanced it by adding the rib onto the plate, as well.
0:43:10 > 0:43:13The charcoal idea is brilliant.
0:43:13 > 0:43:16Sometimes when we add charcoal into a dish it can be completely
0:43:16 > 0:43:20overpowering, but I think you've got the balance absolutely right.
0:43:20 > 0:43:23I think the sauce is delicious, but I think it lacks a touch of salt.
0:43:24 > 0:43:27This is the final and I'm going to look for the finer details.
0:43:27 > 0:43:29OK.
0:43:31 > 0:43:35Finally, Mark's dessert is an elderflower panna cotta
0:43:35 > 0:43:39topped with a vanilla parfait wrapped in strawberry jelly,
0:43:39 > 0:43:41poached strawberries,
0:43:41 > 0:43:44granola, yoghurt
0:43:44 > 0:43:46and gooseberry jelly.
0:43:46 > 0:43:50It's served with a strawberry sorbet and candyfloss,
0:43:50 > 0:43:53and finished with a gooseberry sauce.
0:43:54 > 0:43:56GREGG LAUGHS
0:43:56 > 0:43:59That reminds me of a Christmas snowglobe.
0:43:59 > 0:44:02I want to pick it up and shake it, see if the bits move.
0:44:13 > 0:44:16It's so clever to have such a sharp gooseberry syrup
0:44:16 > 0:44:19that you're then pouring over your candyfloss,
0:44:19 > 0:44:23and how that then just comes together, I think,
0:44:23 > 0:44:25is just lovely. Amazing.
0:44:27 > 0:44:30I love the idea of the granola - it brings texture to the dish -
0:44:30 > 0:44:34and the little salt that you get in the back of this dish is clever.
0:44:34 > 0:44:37The one thing that we really love about creativity
0:44:37 > 0:44:41and restauranting and delivering plates of food is
0:44:41 > 0:44:43the fantastic theatre that comes with it.
0:44:43 > 0:44:44You certainly delivered that today.
0:44:44 > 0:44:46Thank you.
0:44:46 > 0:44:51That is an incredible taste journey. It's not over-sweet.
0:44:51 > 0:44:54The flavour of that is bigger than its size.
0:44:54 > 0:44:58I think that's incredibly clever and very, very moreish.
0:44:58 > 0:45:00I'd probably have that and order another one.
0:45:03 > 0:45:05Mark...
0:45:05 > 0:45:09From your very first dish that you presented to us,
0:45:09 > 0:45:11I knew you were always going to be in the final.
0:45:11 > 0:45:14I can smell a good chef when there's one in front of me
0:45:14 > 0:45:16and you are a very good chef.
0:45:17 > 0:45:19One thing I'll say to you,
0:45:19 > 0:45:21whatever happens today,
0:45:21 > 0:45:24you're going to be a star of the future.
0:45:24 > 0:45:26You really are.
0:45:26 > 0:45:28Well done, great job.
0:45:30 > 0:45:31Thank you.
0:45:39 > 0:45:41- Well done, mate.- Well done.
0:45:43 > 0:45:44Well done, mate.
0:45:46 > 0:45:47It's done, then.
0:45:56 > 0:45:58Scott...
0:45:58 > 0:45:59please come and join us.
0:46:08 > 0:46:10You all right, Chef?
0:46:10 > 0:46:12Yep, I will be when this is over.
0:46:17 > 0:46:23Scott is serving a starter of brined and charred Cornish mackerel
0:46:23 > 0:46:25topped with salt-baked kohlrabi,
0:46:25 > 0:46:27a dill powder
0:46:27 > 0:46:29and finished with pickled cucumber
0:46:29 > 0:46:31and a cucumber essence.
0:46:33 > 0:46:35It is so appealing to the eye.
0:46:35 > 0:46:38It's so pretty, so beautiful, and when you add your sauce to it
0:46:38 > 0:46:41it brings another element to it, just finishes it off.
0:46:41 > 0:46:43It's perfect, it's lovely.
0:46:54 > 0:46:57That's very good. That's really, really good.
0:46:57 > 0:47:00The mackerel is just melt-in-the-mouth,
0:47:00 > 0:47:01the kohlrabi is fabulous
0:47:01 > 0:47:04and it really adds a fabulous harmony, texture...
0:47:04 > 0:47:08But the most important - the flavour - to this dish.
0:47:08 > 0:47:11You've not smothered the mackerel with the flavour of kohlrabi.
0:47:11 > 0:47:12Thank you.
0:47:12 > 0:47:17It's so clever. So light, yet packs so many light flavours.
0:47:17 > 0:47:21There's just nothing I can fault on this plate of food.
0:47:21 > 0:47:25I don't want to find anything, actually, to fault on here.
0:47:25 > 0:47:27It's a great plate of food, I've enjoyed eating it.
0:47:27 > 0:47:32It's a shame it's one of the last ones I'm going to have from you.
0:47:32 > 0:47:36Pretty dish, interesting dish, unusual dish, delicious dish.
0:47:40 > 0:47:46Scott's main course is roast corn-fed chicken and confit chicken wings
0:47:46 > 0:47:49served with a potato terrine,
0:47:49 > 0:47:52charred, buttered and blanched leeks,
0:47:52 > 0:47:55a Tunworth Cheese sauce,
0:47:55 > 0:47:57truffle pesto
0:47:57 > 0:47:58and a chicken jus.
0:48:14 > 0:48:16Your chicken is buttery and soft.
0:48:16 > 0:48:18It's delicious, there's good seasoning throughout.
0:48:18 > 0:48:20Your potatoes are soft, as well.
0:48:20 > 0:48:23I really like the hint of cheese that I get
0:48:23 > 0:48:26and I like the way you've charred the leeks and how soft they are.
0:48:26 > 0:48:27I love those flavours.
0:48:27 > 0:48:30When I got a little bit of truffle, it took me to a magical place.
0:48:30 > 0:48:33There isn't, in my opinion, enough truffle on that plate.
0:48:34 > 0:48:38I have to agree with Gregg - more truffle.
0:48:38 > 0:48:41You know, if you're going to put it on here, smack it on there.
0:48:41 > 0:48:45I think the potato terrine is delicious, melts in the mouth.
0:48:45 > 0:48:48- I think it's a great dish. It's delicious.- Thank you.
0:48:50 > 0:48:53Scott, I really like the way these two sauces work together.
0:48:53 > 0:48:55But there's a lot going on in this dish
0:48:55 > 0:48:59and what I was hoping for here was a refined fine-dining plate of food.
0:48:59 > 0:49:02You have all the elements here on the plate, but it's just
0:49:02 > 0:49:05not as refined as I would have liked it to have been from you.
0:49:05 > 0:49:06Yep.
0:49:07 > 0:49:12Finally, for his dessert, Scott has made a lemon parfait
0:49:12 > 0:49:15served with fennel meringue tubes,
0:49:15 > 0:49:17candied fennel,
0:49:17 > 0:49:19fennel pollen crunch,
0:49:19 > 0:49:21olive oil jelly,
0:49:21 > 0:49:23olive oil and lemon powder
0:49:23 > 0:49:25and a sheep's yoghurt granita.
0:49:28 > 0:49:29Your dessert looks stunning.
0:49:30 > 0:49:34It's one of those desserts they put down and you just go, "Wow."
0:49:34 > 0:49:37That's the wow factor right there in front of you.
0:49:51 > 0:49:52That is magnificent.
0:49:52 > 0:49:55I love that olive oil jelly with a little bit of lemon in it,
0:49:55 > 0:49:59I love it, but what I really love is the fennel flavour,
0:49:59 > 0:50:02liquorice-flavoured spongy tubes. I think that's delightful.
0:50:02 > 0:50:05Not what I expected at all - a real surprise
0:50:05 > 0:50:07and a really lovely surprise.
0:50:07 > 0:50:09That is brilliantly clever.
0:50:11 > 0:50:12Cheers.
0:50:12 > 0:50:16The fennel, the lemon parfait is delicious.
0:50:16 > 0:50:19The crunch underneath, the meringues, your decor,
0:50:19 > 0:50:20the plate choice...
0:50:20 > 0:50:24I could just go on and on and on. That's a good dessert.
0:50:24 > 0:50:25Thank you.
0:50:25 > 0:50:27Well done.
0:50:28 > 0:50:32I love the lemon, it's so sharp in the parfait.
0:50:32 > 0:50:35And then, the hints of the candied fennel is coming through,
0:50:35 > 0:50:37the saltiness in the biscuit.
0:50:37 > 0:50:40And then there's the hints of the olive oil that's coming through it.
0:50:40 > 0:50:42It's such an accomplished dessert.
0:50:42 > 0:50:44I think you've finished on such a high note.
0:50:44 > 0:50:49Been a pleasure to eat your food and I'm going to miss doing it.
0:50:49 > 0:50:50Thank you.
0:51:03 > 0:51:05I'm over the moon with the comments.
0:51:05 > 0:51:07I'm really, like, proud of that dessert.
0:51:07 > 0:51:09It's one I've had in my book for quite a while.
0:51:09 > 0:51:13I'm really glad that Monica, Marcus and Gregg got to taste it, so...
0:51:13 > 0:51:14Happy days.
0:51:19 > 0:51:21That was the nice bit.
0:51:21 > 0:51:23Now comes the tough bit.
0:51:23 > 0:51:24Ready for a punch-up?
0:51:25 > 0:51:28- Yep, I'll referee you and Monica.- OK.
0:51:34 > 0:51:38We'll call you back in once we've made the decision,
0:51:38 > 0:51:39the last decision.
0:51:39 > 0:51:42Off you go, Chefs. Thank you very, very much indeed.
0:52:02 > 0:52:04That was wonderful.
0:52:04 > 0:52:08I think there were dishes there that could grace the tables of any
0:52:08 > 0:52:11restaurant up and down the country, I really mean that.
0:52:11 > 0:52:14Yeah, I wouldn't disagree with you on that one, Gregg.
0:52:14 > 0:52:17Great cooking, great cooks and a fabulous day in the kitchen.
0:52:17 > 0:52:21- All three chefs did a great job. - They did, didn't they?
0:52:21 > 0:52:23They really, really did.
0:52:27 > 0:52:29All three of us love watching Nick cook.
0:52:29 > 0:52:33He cooks with such passion, such a look of joy on his face
0:52:33 > 0:52:36and that shows in his food.
0:52:36 > 0:52:40He's so in love with his craft and what he does.
0:52:40 > 0:52:44He has so much enjoyment when he's cooking.
0:52:44 > 0:52:45It's about bringing that love
0:52:45 > 0:52:48and enjoyment to the people he's cooking for.
0:52:48 > 0:52:52- NICK:- No matter what happens today I think we've all won.
0:52:52 > 0:52:53But I'm dead chuffed with it
0:52:53 > 0:52:56and to get that trophy would be the icing on the cake.
0:52:59 > 0:53:02I think Mark really showed his class here today.
0:53:02 > 0:53:05It was off the scale.
0:53:06 > 0:53:11Mark is a star-quality chef who has delivered such high levels
0:53:11 > 0:53:13all the way through the competition.
0:53:13 > 0:53:17Very, very solid, talented, talented cook.
0:53:19 > 0:53:23- MARK:- I'm massively proud. I'm proud of what I've achieved.
0:53:23 > 0:53:25It'd be incredible to be called champion.
0:53:25 > 0:53:30It's just been such a tiring, exhausting
0:53:30 > 0:53:34but fun competition to be part of, so it would just top everything off.
0:53:37 > 0:53:42What Scott's done is grow, develop and come to life.
0:53:42 > 0:53:45Maybe this is the chef that was never really told
0:53:45 > 0:53:47how good he really was.
0:53:47 > 0:53:51Once he's got a little taste, look at what he's just grown into.
0:53:52 > 0:53:55He is such a talented chef. He's going to have a great future.
0:53:55 > 0:53:58- SCOTT:- Of course I want to win it,
0:53:58 > 0:54:01because it's taken over my life for the last month and a half.
0:54:01 > 0:54:03It has been really tough,
0:54:03 > 0:54:06but I gave it my all today and let's see what happens.
0:54:10 > 0:54:13It was always going to come down to this.
0:54:13 > 0:54:17We have to pick one winner from three extraordinary,
0:54:17 > 0:54:19extraordinary chefs.
0:54:19 > 0:54:24Who do you feel in your heart is our champion?
0:54:25 > 0:54:29I feel there is one chef that has stood out.
0:54:29 > 0:54:30I agree.
0:54:30 > 0:54:33I think we are talking about the same chef.
0:54:33 > 0:54:36I think we know exactly who our champion is right now.
0:55:03 > 0:55:05It has been a fantastic competition
0:55:05 > 0:55:09and this today was a celebration of culinary art.
0:55:12 > 0:55:15You've done your family proud and you've made yourselves proud,
0:55:15 > 0:55:18and you've certainly made me proud.
0:55:20 > 0:55:21We have made a decision.
0:55:29 > 0:55:34Our Professional MasterChef Champion for 2015...
0:55:35 > 0:55:36..is...
0:55:51 > 0:55:53..Mark.
0:55:57 > 0:55:58You deserve it.
0:56:01 > 0:56:05# There's a starman waiting in the sky
0:56:05 > 0:56:08# He's told us not to blow it
0:56:08 > 0:56:10# Cos he knows it's all worthwhile
0:56:10 > 0:56:11# He told me
0:56:11 > 0:56:13# Let the children lose it
0:56:13 > 0:56:16# Let the children use it
0:56:16 > 0:56:18# Let all the children boogie... #
0:56:21 > 0:56:23I'm really proud of myself.
0:56:23 > 0:56:26Obviously, I wanted to win it - for my family, more than anything -
0:56:26 > 0:56:31but I can still hold my head up high and say I've done all right.
0:56:31 > 0:56:33I'm a little bit sad I didn't get to lift the trophy,
0:56:33 > 0:56:36but I've left the competition on some great comments from
0:56:36 > 0:56:40the judges again and, in my eyes, Mark thoroughly deserves to win it.
0:56:40 > 0:56:43I'm really happy to lose to a chef like Mark.
0:56:44 > 0:56:45I can't believe it.
0:56:46 > 0:56:50# Starman waiting in the sky
0:56:50 > 0:56:53# He'd like to come and meet us
0:56:53 > 0:56:55# But he thinks he'd blow our minds
0:56:55 > 0:57:00# There's a starman waiting in the sky
0:57:00 > 0:57:02# He's told us not to blow it
0:57:02 > 0:57:04# Cos he knows it's all worthwhile
0:57:04 > 0:57:06# He told me
0:57:06 > 0:57:08# Let the children lose it
0:57:08 > 0:57:10# Let the children use it
0:57:10 > 0:57:12# Let all the children boogie... #
0:57:12 > 0:57:14MasterChef Champion.
0:57:16 > 0:57:18- Well deserved.- Thank you.
0:57:18 > 0:57:21You've done an amazing, amazing job. Well done.
0:57:21 > 0:57:23- GREGG:- You are an incredible chef.
0:57:23 > 0:57:26An incredible chef, well done.
0:57:26 > 0:57:28- MONICA:- His food is fabulous.
0:57:28 > 0:57:31I think this chef has got such a great future ahead of him.
0:57:32 > 0:57:34What a talent.
0:57:34 > 0:57:38I know one thing - if that chef ever opens up his own restaurant
0:57:38 > 0:57:39I would love to be the first customer.
0:57:48 > 0:57:51I'm massively proud of myself. It's been such a long journey.
0:57:53 > 0:57:56Wow, yeah, it's been phenomenal.
0:57:56 > 0:57:59From the start, I've always been the pretty stern one,
0:57:59 > 0:58:02so you've got some emotion out of me now!