0:00:02 > 0:00:07The Hunt for the next professional MasterChef champion continues.
0:00:08 > 0:00:13And these six chefs all believe they have what it takes to win the title.
0:00:15 > 0:00:20Tonight, they face two challenges set by judge Gregg Wallace
0:00:20 > 0:00:22and two of Britain's best chefs,
0:00:22 > 0:00:27Monica Galetti and Michelin-star Marcus Wareing.
0:00:30 > 0:00:32I've definitely got fighting spirit, yeah.
0:00:32 > 0:00:34I'm going to go out there and do my best.
0:00:36 > 0:00:39I'm competitive. I want everything to be immaculate on that plate.
0:00:41 > 0:00:43I'm excited to meet our chefs
0:00:43 > 0:00:45and see what talent we're going to uncover.
0:00:47 > 0:00:52I hope they can enjoy it, relax and serve some fantastic food.
0:01:01 > 0:01:02We're about to meet some chefs.
0:01:02 > 0:01:04They are very keen to show us
0:01:04 > 0:01:06how passionate and talented they are.
0:01:06 > 0:01:09Monica, three of them are going to do a skills test set by you.
0:01:09 > 0:01:12Marcus, three of them are skills tests set by you.
0:01:12 > 0:01:14What are you going to get them to do?
0:01:14 > 0:01:17I am going to get the chefs to cook scallop three ways.
0:01:17 > 0:01:19I'd like them to make a scallop mousse
0:01:19 > 0:01:22and to put that inside a courgette flower and steam it,
0:01:22 > 0:01:26- sauteed scallop and a scallop tartare.- Wow.
0:01:26 > 0:01:28I'm going to give them 15 minutes to do this dish.
0:01:28 > 0:01:31The challenge, really, is to keep it nice and simple and fresh
0:01:31 > 0:01:34- and true to the flavour of the scallop.- Five minutes a scallop.
0:01:36 > 0:01:38The first thing I'm going to do is make the mousse.
0:01:38 > 0:01:41I've got my small scallops in there. I'm just going to blitz this.
0:01:43 > 0:01:45This is a great test.
0:01:45 > 0:01:49Scallops, we expect our chefs to have cooked at some point in their career.
0:01:49 > 0:01:51The struggle they might have is cooking them
0:01:51 > 0:01:55- in three different ways.- I'm now passing the mousse through the tammy
0:01:55 > 0:01:56to make sure it's nice and smooth.
0:01:59 > 0:02:01A small splash of cream.
0:02:03 > 0:02:04Pinch of salt.
0:02:06 > 0:02:08I'd just like you to taste this in its raw state,
0:02:08 > 0:02:10just a little cream and seasoning.
0:02:12 > 0:02:15Spread it on a bit of crostini, Chef, and I'm done.
0:02:17 > 0:02:19I'm going to put the mousse inside the courgette flower.
0:02:19 > 0:02:22Just to make sure this is all cooked at the same time,
0:02:22 > 0:02:25I'm just going to put two...score the courgette or cut it down,
0:02:25 > 0:02:28so that allows the steam to get through inside.
0:02:30 > 0:02:32Taking our flower.
0:02:34 > 0:02:39Just bring the ends together and just drop that onto there.
0:02:39 > 0:02:41Courgette flower sits in there for about four or five minutes.
0:02:43 > 0:02:46Stage one done. Now we come to the tartare.
0:02:51 > 0:02:53I'm just chopping up a bit of fresh chervil
0:02:53 > 0:02:56and I'm adding that to the diced scallop which is our tartare.
0:02:56 > 0:03:00- Liking it so far.- Good glug of oil.
0:03:01 > 0:03:03Twist of lemon in there.
0:03:03 > 0:03:07- Basically, what we have is almost like a little dressing.- Lovely.
0:03:08 > 0:03:12You want to watch them taste, season, taste, season, yeah?
0:03:12 > 0:03:15Yes, there is no point in coming here if you ain't going to taste.
0:03:15 > 0:03:18- You're going to be going home pretty quick.- Very quick!
0:03:18 > 0:03:21The last thing I'm going to do is cook the scallops.
0:03:21 > 0:03:26- Always start at 12 o'clock and work your way round.- Can I ask why?
0:03:26 > 0:03:30Because that's the first one you turn, second, third, fourth, fifth.
0:03:30 > 0:03:33That's the first one out the pan and that's the last one out the pan,
0:03:33 > 0:03:36so they've all had exactly the same amount of time in the pan.
0:03:36 > 0:03:38Turn them over.
0:03:45 > 0:03:49Scallop, flower, tartare, coriander.
0:03:49 > 0:03:52- Now we can dress the plate. - That was rapid!
0:03:57 > 0:03:58Mmm.
0:04:07 > 0:04:09Coriander cress.
0:04:10 > 0:04:13Little bit of oil on top of that.
0:04:16 > 0:04:18So, here we go. Scallop three ways.
0:04:18 > 0:04:20Scallops mousse, which we've stuffed the courgette flower with,
0:04:20 > 0:04:24- scallop tartare and pan-fried. - It's all about the ingredients.
0:04:24 > 0:04:27If we look at the plate, it's simple but it's lovely.
0:04:33 > 0:04:36Beautiful! Magic fingers, Chef.
0:04:36 > 0:04:39- Thank you.- Magic fingers. Great touch.
0:04:39 > 0:04:43Three techniques. It's so delicious. It's a wonderful plate of food.
0:04:43 > 0:04:45Let's get them into the kitchen and see what they can do.
0:04:47 > 0:04:52First up is Richard, who's been a chef for 34 years.
0:04:52 > 0:04:55Stick that apron on, Chef.
0:04:58 > 0:05:00I'm currently working at a wee seafood and grill restaurant
0:05:00 > 0:05:02in East Kilbride,
0:05:02 > 0:05:05which is in the west of Scotland. I've been here two and a half years.
0:05:05 > 0:05:09It's a nice little family-run restaurant, about 30 covers,
0:05:09 > 0:05:12and I thoroughly enjoy it.
0:05:12 > 0:05:16I suppose I'm head chef, but there's only two of us, so it's a bit...
0:05:16 > 0:05:18you know, tenuous to say head chef.
0:05:18 > 0:05:21I'm definitely passionate about my work.
0:05:21 > 0:05:23I love responding to that challenge
0:05:23 > 0:05:26and I'd never lose my enthusiasm for the fight on a Saturday night,
0:05:26 > 0:05:29which is what it is in most restaurants, you know.
0:05:29 > 0:05:33By entering the competition, I feel I've got something to prove
0:05:33 > 0:05:37to myself that I haven't really reached my capabilities.
0:05:37 > 0:05:40I've played safe most of my career. Dessert for table two.
0:05:40 > 0:05:43I'd like to think, in the MasterChef environment,
0:05:43 > 0:05:47I will be able to create something which I've never done before.
0:05:49 > 0:05:52Welcome to MasterChef, Richard. This is the skills test, OK.
0:05:52 > 0:05:54A lot of chefs get nervous at this stage.
0:05:54 > 0:05:56This skills test has been set by Marcus.
0:05:58 > 0:06:01Richard, I would like you to prepare us a scallop dish,
0:06:01 > 0:06:03preparing the scallops three different ways -
0:06:03 > 0:06:08a mousse with which we're going to stuff the courgette flower,
0:06:08 > 0:06:10a pan-friend scallop and a scallop tartare,
0:06:10 > 0:06:15- presented your way. Familiar with any of this?- Yeah, not too bad.
0:06:15 > 0:06:18OK, one scallop dish, three different ways.
0:06:18 > 0:06:20- Yeah.- 15 minutes. Off you go.
0:06:27 > 0:06:31Did you expect to find three of us waiting here for you
0:06:31 > 0:06:32when you came in the door?
0:06:32 > 0:06:35It feels like an ambush, I'll be honest!
0:06:54 > 0:06:58- Richard, you've had five minutes, so you've got ten minutes left.- Thanks.
0:07:05 > 0:07:08- How old were you when you started as a chef?- 16, 16 and a half.
0:07:08 > 0:07:11I started straight from school and did my basic training
0:07:11 > 0:07:15with a local hotel company and I've not done anything else, really.
0:07:20 > 0:07:23- Where are we up to? - I'm just searing the scallops off.
0:07:23 > 0:07:25I'll give them a minute and a half each side.
0:07:25 > 0:07:27I was hoping for a bit of butter and white wine
0:07:27 > 0:07:30for a butter sauce but I don't see any, so...
0:07:34 > 0:07:38- Quite nice scallops. - Two and a half minutes left.
0:07:43 > 0:07:47- 60 seconds. You've got to get it on a plate, Richard.- OK.
0:08:02 > 0:08:04- Silly boy.- What's the matter?
0:08:04 > 0:08:06I shouldn't have put the sauce by the tartare.
0:08:06 > 0:08:08- Time's up, Richard.- That's fine. OK.
0:08:15 > 0:08:17It's not what I was looking for, in areas.
0:08:17 > 0:08:21The mousse... When you're steaming something, such as fish,
0:08:21 > 0:08:23it doesn't go near a pan.
0:08:23 > 0:08:26- It's steamed for a reason, to keep it nice and fresh.- OK.
0:08:26 > 0:08:28I have no idea where the cream sauce come from
0:08:28 > 0:08:31- because it's not what I was looking for.- I'll be going home then.
0:08:31 > 0:08:34- Don't give in just yet. - I never give in.- Good.
0:08:34 > 0:08:37I find you sort of charged at it, a bit rough around the edges.
0:08:37 > 0:08:40I think you walked in and thought, "Right, got to get this done."
0:08:40 > 0:08:42That's exactly what I did.
0:08:50 > 0:08:52The mousse is nice, it's got a bit of texture to it.
0:08:52 > 0:08:56It should have been passed and the tartare lacks lemon juice,
0:08:56 > 0:08:58it lacks oil and should not have cream anywhere near it.
0:08:58 > 0:09:02- No.- The tartare is something that's eaten almost raw
0:09:02 > 0:09:05and if you're going to add something extra of your own, make sure
0:09:05 > 0:09:08it's going to bring something amazing to the dish or don't bother.
0:09:09 > 0:09:12We appreciate that you're going to be nervous in the first round.
0:09:12 > 0:09:15No-one is going home right now, nobody.
0:09:15 > 0:09:17We want to see you cook your own food
0:09:17 > 0:09:21- before we make that sort of decision.- OK, thanks.- Thank you.
0:09:28 > 0:09:31I'm a bit disappointed with myself,
0:09:31 > 0:09:33because I made fundamental errors there, you know.
0:09:33 > 0:09:35But I just rattled right into it
0:09:35 > 0:09:38and I made mistakes I shouldn't have done.
0:09:38 > 0:09:40I'm reasonably optimistic for the next dish.
0:09:42 > 0:09:46Next is 26-year-old head chef Josh.
0:09:48 > 0:09:51I first went into the kitchen as a pot washer at the age of 13.
0:09:52 > 0:09:54Soon I was onto starters,
0:09:54 > 0:09:57so I went to catering college to further my knowledge.
0:09:58 > 0:10:02Then worked in a kitchen ever since, really. I'd say I'm very ambitious.
0:10:02 > 0:10:04I like to push boundaries
0:10:04 > 0:10:08and to almost fool the customer into what they're eating.
0:10:08 > 0:10:10I haven't done any competitions before.
0:10:10 > 0:10:12This will be my first one,
0:10:12 > 0:10:15but I don't enter a competition not to win.
0:10:17 > 0:10:20OK, Josh, one scallop dish prepared three different ways.
0:10:20 > 0:10:2115 minutes. Off you go.
0:10:42 > 0:10:45Is this the kind of food you're familiar with?
0:10:45 > 0:10:47Yeah, I'm familiar with it all.
0:10:47 > 0:10:49Different textures, different combinations,
0:10:49 > 0:10:51different temperatures, so I think I'll be OK.
0:10:58 > 0:11:01When was the last time you cooked with a courgette flower?
0:11:01 > 0:11:04It's probably a similar time to this time last year.
0:11:04 > 0:11:05Did it with a stuffed crayfish mousse,
0:11:05 > 0:11:08so, hopefully, it should be quite good again.
0:11:08 > 0:11:10That's interesting.
0:11:11 > 0:11:13You've had five minutes.
0:11:19 > 0:11:21Josh, you are halfway.
0:11:25 > 0:11:27What are you shaking your head at??
0:11:27 > 0:11:29I'm not happy with the caramelisation on the scallop.
0:11:29 > 0:11:31I don't think my pan was hot enough when I put it in.
0:11:33 > 0:11:35Five minutes left, Josh.
0:11:54 > 0:11:55Two minutes left.
0:11:59 > 0:12:03- Josh, how did that go?- I've done OK. - You've done OK?- Yeah.
0:12:03 > 0:12:05Not sure about that.
0:12:11 > 0:12:13First of all, we're looking for a courgette flower
0:12:13 > 0:12:15- with a light mousse in there.- Yeah.
0:12:15 > 0:12:18That looks to me like it completely deflated or split inside
0:12:18 > 0:12:21- and the courgette doesn't look cooked either.- OK.
0:12:31 > 0:12:35It's wrong...in every point.
0:12:35 > 0:12:38Courgette's not cooked, mousse is grainy and split,
0:12:38 > 0:12:42the pan-fried scallop isn't cooked and the ceviche's not...
0:12:42 > 0:12:44Well, whatever, it's not great. Not a good dish.
0:12:45 > 0:12:47The scallop is very undercooked.
0:12:47 > 0:12:50It's kind of warm and not nice to eat.
0:12:50 > 0:12:53I want some amazing cooking from you in the next round.
0:12:53 > 0:12:56There can be no faults.
0:12:56 > 0:13:00- This wasn't great, but I kind of get the feeling you know that now.- Yeah.
0:13:00 > 0:13:04- Chin up.- I feel I can bring it back in the next round.- I like that.
0:13:11 > 0:13:14Well, he's got to pick himself up, he's got to dust himself down.
0:13:14 > 0:13:17I think Josh will go back there and kick himself.
0:13:19 > 0:13:22I'm feeling a bit deflated really, cos I didn't show what I can do.
0:13:22 > 0:13:25I made silly mistakes.
0:13:25 > 0:13:27I know that I can do a lot better than that, really.
0:13:30 > 0:13:35The final chef to face Marcus's test is 23-year-old Liam.
0:13:37 > 0:13:38I am a sous-chef
0:13:38 > 0:13:41in a one Michelin-star restaurant in Kensington.
0:13:41 > 0:13:45We seat around 90 covers on a busy day.
0:13:46 > 0:13:49I've been working here now for just over a year.
0:13:50 > 0:13:54Before this, I was working in a two Michelin-star kitchen.
0:13:54 > 0:13:57Obviously, the hours, working in a Michelin-star,
0:13:57 > 0:14:01everyone knows they're long hours, couldn't say how long.
0:14:01 > 0:14:03I wouldn't do it if I didn't love it.
0:14:03 > 0:14:06I think I'm going to stand out in the competition
0:14:06 > 0:14:09because I think chefs are getting too complicated these days.
0:14:09 > 0:14:11I think if you keep it simple,
0:14:11 > 0:14:13it's definitely going to make me stand out.
0:14:14 > 0:14:18- Liam, welcome to MasterChef. Are you OK?- Yeah, I'm good.
0:14:18 > 0:14:20- You look like you're ready to go. - Yeah.
0:14:20 > 0:14:22- Great attitude.- Yeah.- Good luck.
0:14:38 > 0:14:42You work fast, Liam. You've come out the traps running, mate.
0:14:42 > 0:14:45- I've got 15 minutes, no? - It's those socks, look.
0:15:03 > 0:15:05You've had five minutes, Liam.
0:15:17 > 0:15:20Liam, you've got seven and a half minutes left, all right?
0:15:20 > 0:15:21- Plenty of time.- OK.
0:15:25 > 0:15:27- Are you making a second one? - I'm not happy with the first one?
0:15:27 > 0:15:30- What's wrong with it, Liam? - It's slightly split.
0:15:30 > 0:15:32The mousse has started to seep out a little bit.
0:15:47 > 0:15:49- You've got five minutes left.- OK.
0:15:55 > 0:15:57Chef, three minutes left.
0:16:07 > 0:16:09Come on, son. Come on!
0:16:21 > 0:16:23- Are you done?- Done.
0:16:31 > 0:16:35I really liked the way you've worked. I love the presentation.
0:16:35 > 0:16:38I'm really pleased that you decided to refill the flower
0:16:38 > 0:16:41and you've presented a really nice-looking dish.
0:16:41 > 0:16:42Thank you.
0:16:50 > 0:16:52Good job, Liam. Very good. The mousse is delicious.
0:16:52 > 0:16:56Beautifully seasoned and the courgette underneath is really nice.
0:16:56 > 0:16:58The tartare, for me, was just missing a little bit of acid.
0:16:58 > 0:17:00Just needed a bit more sharpness going through there.
0:17:00 > 0:17:04Overall, a very, very good dish, well executed, beautifully presented
0:17:04 > 0:17:08and a fantastic effort for your first time in the kitchen.
0:17:08 > 0:17:10- Well done.- Thanks.
0:17:10 > 0:17:12For the cooked scallop, you got it spot-on.
0:17:12 > 0:17:13The seasoning is wonderful.
0:17:13 > 0:17:15I think you ought to pat yourself on the back.
0:17:15 > 0:17:19- It's been a pretty good, strong round for you.- OK.
0:17:19 > 0:17:22I stand beside loads and loads of chefs watching them work.
0:17:22 > 0:17:24You look like the real deal to me.
0:17:24 > 0:17:27- Good work, Chef. Off you go.- Thank you.
0:17:28 > 0:17:29Those socks!
0:17:32 > 0:17:35Feels awesome to get such good compliments straightway,
0:17:35 > 0:17:37first challenge and getting compliments like that,
0:17:37 > 0:17:39so only going to get better, so it's going to be good.
0:17:43 > 0:17:47Marcus, we've seen some of the chefs attempt your skill test.
0:17:47 > 0:17:49Monica, what's yours?
0:17:49 > 0:17:52Today, I would like our chefs to come in and make a sweet sabayon
0:17:52 > 0:17:55which is a dessert made from either sweet wine
0:17:55 > 0:17:57or wine with sugar and egg yolks.
0:17:57 > 0:17:59Then I would like them to glaze it
0:17:59 > 0:18:02and serve it with any of the fruits in front of them.
0:18:02 > 0:18:05- We're going to give them 15 minutes. - Go on, Chef.- Let's do it.
0:18:06 > 0:18:11I'm going to make my sabayon in the pan. It's how I'm used to making it.
0:18:11 > 0:18:13But I'd expect them to use the bain-marie.
0:18:16 > 0:18:20So, in the pan, I've got sugar, champagne and egg yolk.
0:18:21 > 0:18:25- How high is the heat on the stove?- I would go gentle, yeah. Not too hot.
0:18:25 > 0:18:28Interestingly, you didn't measure or weigh anything out there.
0:18:28 > 0:18:30They have to taste. I'm doing this and then I'm going to taste
0:18:30 > 0:18:33if it needs more champagne or more sugar.
0:18:33 > 0:18:35So, you can see it's coming up just like it would
0:18:35 > 0:18:37if it was on the bain-marie here.
0:18:38 > 0:18:41That's a fair amount of work there, Monica.
0:18:41 > 0:18:42You're not a shrinking violet
0:18:42 > 0:18:45and you've been pumping away for a few minutes.
0:18:45 > 0:18:46You can't walk away from any sabayon,
0:18:46 > 0:18:49same when you're whisking a hollandaise.
0:18:49 > 0:18:51You walk away from it and it will scramble on you.
0:18:54 > 0:18:57I assume what we're looking for is the ribbon stage.
0:18:57 > 0:18:59We're taking it to the ribbon stage.
0:19:01 > 0:19:02So, that's the ribbon stage.
0:19:02 > 0:19:06As it's falling into the pan, it's keeping its ribbon shape.
0:19:06 > 0:19:08- That's right.- Gotcha, gotcha.
0:19:10 > 0:19:13- Yumsterville!- You don't need much cream, just a little bit.
0:19:13 > 0:19:16- That's going to help it glaze even more.- Crikey.
0:19:16 > 0:19:20So this cream, I'm going to whip it up and fold it through the sabayon.
0:19:20 > 0:19:24It's not just a question of whether the chefs have learnt how to do it,
0:19:24 > 0:19:26it's whether they can hold their nerve.
0:19:26 > 0:19:28I'm going to serve my sabayon with the apricots
0:19:28 > 0:19:32and mixed with the raspberries and the fresh almonds here.
0:19:32 > 0:19:35You just need to crack, peel them.
0:19:35 > 0:19:37They're delicious, absolutely love them.
0:19:37 > 0:19:40- I'm going to add them into my mix. - Nice mixture of fruit.
0:19:42 > 0:19:45So, that's the fruit and the almonds in the bowl.
0:19:45 > 0:19:47The sabayon's got the cream through it
0:19:47 > 0:19:49and I'm just going to pour that on.
0:19:50 > 0:19:52Mmm, splendid.
0:19:54 > 0:19:59- Absolutely splendid.- A little bit of lime zest on the top.
0:19:59 > 0:20:01- Mmm.- And that's going under.
0:20:05 > 0:20:08If they haven't made sabayon before,
0:20:08 > 0:20:10it's unlikely they're going to be able to work it out.
0:20:10 > 0:20:12If they don't know, they just don't know.
0:20:12 > 0:20:14It's a good point.
0:20:14 > 0:20:16If they really don't know, a bit of encouragement -
0:20:16 > 0:20:18"Cook some egg yolks with some sugar."
0:20:18 > 0:20:21I suppose this test isn't really there to knock them over,
0:20:21 > 0:20:22it's there to understand who they are.
0:20:23 > 0:20:27And there we have it, guys - a sweet champagne sabayon with fruit.
0:20:29 > 0:20:33- Mmm.- It's good. I love the aroma coming off the lime.
0:20:33 > 0:20:34It looks fantastic.
0:20:34 > 0:20:37So nice and simple, but a really interesting challenge.
0:20:41 > 0:20:43Oh, man!
0:20:44 > 0:20:48It's lovely! That's divine! That's divine.
0:20:48 > 0:20:50It's a fantastic light balance.
0:20:50 > 0:20:52The fruit is so light and delicate in flavour
0:20:52 > 0:20:56and the sabayon complements it in such a way, it's fantastic.
0:20:57 > 0:20:59- Wow. - Are you going to eat all of that?
0:20:59 > 0:21:01I'm going to eat it very quickly
0:21:01 > 0:21:03before we get the chance to get the chefs in.
0:21:03 > 0:21:04- Shall we get them in?- Absolutely.
0:21:09 > 0:21:12First up is 31-year-old Nick.
0:21:14 > 0:21:16I'm currently the executive sous-chef.
0:21:18 > 0:21:20We are a quintessentially English steakhouse.
0:21:20 > 0:21:23I started out cooking by accident.
0:21:23 > 0:21:27I fell into the job, washing up in a hotel, back in my hometown.
0:21:27 > 0:21:29One day they were short of chefs and asked for my help
0:21:29 > 0:21:32and I've not looked back. I've been doing it every day since.
0:21:32 > 0:21:36My experiences have varied from three-star hotels
0:21:36 > 0:21:39in small towns through to the hotel we're in now
0:21:39 > 0:21:43which is a five-star property and I like to do simple but classic food.
0:21:43 > 0:21:45I would like to think I can win it,
0:21:45 > 0:21:49but there will be serious competition, I know that.
0:21:50 > 0:21:52- OK.- Nick, welcome to MasterChef.
0:21:52 > 0:21:55This is the skills test, set by Monica.
0:21:55 > 0:22:01- OK.- What I would like you to do today is to make us a sweet sabayon.
0:22:01 > 0:22:04- OK.- And then serve it glazed with the almonds
0:22:04 > 0:22:07- that we see in front of you and any of the fruit there.- OK.
0:22:07 > 0:22:09- Have you done pastry before? - Yeah, a fair bit.
0:22:09 > 0:22:12- Are you classically trained? - I'm not classically trained, no.
0:22:12 > 0:22:14- I'm self-taught in the pastry.- OK.
0:22:14 > 0:22:17- Are you a self-taught chef in general?- In general, yes.- OK.
0:22:17 > 0:22:2015 minutes. We want a fabulous sabayon. Off you go!
0:22:41 > 0:22:43Can you tell me where you're up to?
0:22:43 > 0:22:46I'm going to make a gentle syrup with the champagne and the sugar,
0:22:46 > 0:22:49whisk the yolks almost to peak and then add the syrup into that
0:22:49 > 0:22:53and then I'll cook that through on the stove without splitting it.
0:22:53 > 0:22:55- Righto.- In theory.
0:23:08 > 0:23:10You are halfway, Chef.
0:23:27 > 0:23:29You have five minutes left.
0:23:47 > 0:23:50- I think that's it. I'm happy with that.- Are you done?- I think so.
0:23:58 > 0:24:01- It's definitely not a Gregg portion, that.- No, certainly not.
0:24:01 > 0:24:03My concern is not enough of that hot syrup
0:24:03 > 0:24:06when you were whisking into the egg yolks to really cook it through.
0:24:06 > 0:24:10You've used the almonds. However, almonds, you need to peel them.
0:24:11 > 0:24:14The key to a good sabayon is, when the sabayon's on top of the fruit
0:24:14 > 0:24:18and it's glazed, it stays on top of the fruit and doesn't go flat.
0:24:18 > 0:24:21I think this is a really good example of an undercooked sabayon.
0:24:23 > 0:24:26I'm really worried to eat it. I might be getting omelette and fruit.
0:24:26 > 0:24:29What concerns me is that you'll probably eat all of it
0:24:29 > 0:24:31- cos there's not a lot there. - Shall we have a go?
0:24:42 > 0:24:45Nick, I think it's a real shame you didn't cook that yolk out
0:24:45 > 0:24:47to really lift the sabayon,
0:24:47 > 0:24:51cos you can taste the sweetness of the champagne syrup you have there
0:24:51 > 0:24:53and it's not quite cooked out on the plate.
0:24:53 > 0:24:58The issue I've got is there's not enough sabayon to properly taste it.
0:24:58 > 0:25:01I agree. It's very underwhelming. It's sort of very flat.
0:25:01 > 0:25:04It's like some fruit with a bit of cooked egg on top of it
0:25:04 > 0:25:06and that's just a little pff, really.
0:25:06 > 0:25:11- Nick, come on.- Thank you very much. - Thank you.- Off you go, my friend.
0:25:15 > 0:25:18I'm used to having people watch me but having them
0:25:18 > 0:25:21in such close proximity was very, very nerve-racking.
0:25:21 > 0:25:25It did make me feel nervous, I have to say.
0:25:27 > 0:25:32Next up is Jason, who grew up and trained as a chef in Barbados.
0:25:35 > 0:25:37It's 15 years now, I've been a chef.
0:25:37 > 0:25:41I've been freelance for the last six months
0:25:41 > 0:25:44and it's taken off dramatically.
0:25:45 > 0:25:49I travel a lot and I build up quite a following on social media,
0:25:49 > 0:25:52so that is where most of my work comes from.
0:25:52 > 0:25:54In five years' time,
0:25:54 > 0:25:57I want to have the first Michelin star for Caribbean cuisine.
0:25:57 > 0:26:00I want to prove that Caribbean cuisine has a different side.
0:26:00 > 0:26:03It is complex and it's just not about heat.
0:26:05 > 0:26:09- Jason, you look a bit nervous. Are you OK?- Yeah, I'm good.
0:26:09 > 0:26:13Just the first time meeting you guys is quite exciting
0:26:13 > 0:26:15and intimidating at the same time.
0:26:15 > 0:26:17- Try and forget about us and focus on the task, OK?- OK.
0:26:17 > 0:26:22What I would like you to do is to make us a sweet sabayon.
0:26:22 > 0:26:26- When you say a sabayon... - Sabayon is like a whipped egg...
0:26:26 > 0:26:29- As I understand it, we're doing something like a custard.- Yeah.
0:26:29 > 0:26:32Do you know what, I'm not the chef here,
0:26:32 > 0:26:35- but I reckon we should just let him go with it.- Yeah, I think.
0:26:35 > 0:26:38You've got 15 minutes to make your version of the sabayon.
0:26:38 > 0:26:40- Off you go, Jason.- Thank you.
0:26:47 > 0:26:52- Where did you train, Jason?- In the Caribbean.- Which island? Barbados.
0:26:52 > 0:26:54You've been in some posh places then, haven't you?
0:26:54 > 0:26:56Yeah, but mostly, I just worked my way up.
0:27:16 > 0:27:19- Champagne sauna there, Jason.- Yes.
0:27:24 > 0:27:28- Jason, you've had five minutes. You've got ten minutes left.- Yes.
0:27:33 > 0:27:36- Stop shaking. - I'm just getting a bit nervous.
0:27:46 > 0:27:48You've got five minutes left.
0:28:06 > 0:28:09- Are we done?- Yes, finished.
0:28:09 > 0:28:12I can't... Simply defeated.
0:28:18 > 0:28:19Rule number one.
0:28:19 > 0:28:22When using a salamander, don't turn your back on it,
0:28:22 > 0:28:25which is why it has now caught and burnt
0:28:25 > 0:28:29and won't be delightful to eat in any possible way.
0:28:33 > 0:28:35Mmm, oh!
0:28:41 > 0:28:44Your sabayon has burnt, but underneath that,
0:28:44 > 0:28:47there was a very light sabayon starting to come through.
0:28:47 > 0:28:51It's not great. You're disappointed. I'm guessing you're going to go away
0:28:51 > 0:28:53and seriously read up on more pastry skills.
0:28:54 > 0:28:57- Yes.- You didn't know what it was at the beginning,
0:28:57 > 0:29:00but you have delivered it. Not great, not perfect,
0:29:00 > 0:29:05- but it's there and that's better than nothing.- Thank you, Chef.
0:29:05 > 0:29:08Nobody is going home at this stage.
0:29:08 > 0:29:11You've got a chance to make a big impact cos you need to now,
0:29:11 > 0:29:14- after this.- Yes, definitely need to.
0:29:14 > 0:29:19- Jason, we'll see you again, chin up. - Thank you.
0:29:21 > 0:29:23Where's he going?
0:29:27 > 0:29:29The skills test has caught me a bit off-guard,
0:29:29 > 0:29:30but I think I'm still in the game.
0:29:32 > 0:29:34My signature dish will be quite good,
0:29:34 > 0:29:39so I think I still have a good chance of being in the competition.
0:29:41 > 0:29:46The final chef to face Monica's test is Chris from Nottinghamshire.
0:29:47 > 0:29:50I'm the executive chef of three gastro-pubs
0:29:50 > 0:29:52in the East Midlands.
0:29:52 > 0:29:57I'm currently looking after a team of around 18 to 20 chefs.
0:29:57 > 0:29:59We have to cater for the masses,
0:29:59 > 0:30:03so we have to be realistic in what the people do want to eat
0:30:03 > 0:30:05but at the same time, we do like to push the boat out
0:30:05 > 0:30:08and make some crazy bits and bobs.
0:30:08 > 0:30:12I started off on a flambe trolley in Leicestershire when I was 16.
0:30:12 > 0:30:15It's where I learnt the fundamentals of cooking.
0:30:15 > 0:30:17The reason I entered the competition -
0:30:17 > 0:30:19I just want to see how I fare
0:30:19 > 0:30:21against some of the best chefs in the country.
0:30:21 > 0:30:25- Chris, do you have any experience in pastry?- A little, yes.
0:30:25 > 0:30:28It's something I've worked hard on over the last couple of years.
0:30:28 > 0:30:29OK, that's great,
0:30:29 > 0:30:34- because what I would like you to make today is a sweet sabayon.- OK.
0:30:34 > 0:30:37- Made a sabayon before?- I have, yes. - What's your experience, Chris?
0:30:37 > 0:30:40- Are you classically trained? - I'm self-taught.
0:30:40 > 0:30:43- Never worked under another chef. - You came in straight at the top?
0:30:43 > 0:30:45- Yeah.- Huh.- It's been a journey.- Wow.
0:30:45 > 0:30:48We're about to find out what you've learnt along the way,
0:30:48 > 0:30:51- or what you've taught yourself along the way.- Yeah, definitely.
0:30:51 > 0:30:53- Right, are you ready, Chef? - I think so.
0:30:53 > 0:30:55- Chris, you have 15 minutes. Off you go.- OK.
0:31:10 > 0:31:11That was pretty quick.
0:31:26 > 0:31:29- Use a lot of fresh almonds? - To be honest, no.
0:31:33 > 0:31:35Try cracking them.
0:31:38 > 0:31:41- So you've never tried them fresh?- No.
0:31:54 > 0:31:56You have five minutes left.
0:32:15 > 0:32:18- What is going on?- I have no idea.
0:32:19 > 0:32:21- Is he making a creme brulee?- Mmm.
0:32:23 > 0:32:25All right?
0:32:32 > 0:32:36- Phew! Are you done?- Yeah.
0:32:42 > 0:32:45So, Chris...how did you find this?
0:32:45 > 0:32:47When I set off, I thought I knew what I was doing.
0:32:47 > 0:32:49But it became apparent pretty quickly
0:32:49 > 0:32:52- that I didn't know what I was doing, so not great.- You've summed it up.
0:32:53 > 0:32:57Clearly, you had no idea what a sabayon was and how to make it.
0:32:57 > 0:33:01What you have done, Chris, is whisk up some egg yolks and sugar
0:33:01 > 0:33:03and warmed it gently on the stove
0:33:03 > 0:33:06so, in fact, this is still egg yolk and sugar.
0:33:06 > 0:33:10I can't get my head round what you were attempting to do.
0:33:10 > 0:33:13I don't want to taste that because that's raw egg yolk and sugar.
0:33:14 > 0:33:15That's a disaster.
0:33:15 > 0:33:18I make sabayons for ice creams all the time,
0:33:18 > 0:33:22- but somewhere along the... You know. - Don't make sabayons for ice creams.
0:33:22 > 0:33:25You're free to go. Get yourself out of here.
0:33:25 > 0:33:27- We'll see you next time.- Thank you.
0:33:28 > 0:33:30CHRIS SIGHS
0:33:32 > 0:33:34If you don't know, you don't know.
0:33:34 > 0:33:38Your chances of working it out as you go along are slim, aren't they?
0:33:39 > 0:33:40Oh, Lordy.
0:33:42 > 0:33:46That was horrible, just horrible. I don't know what happened.
0:33:51 > 0:33:53That was interesting.
0:33:53 > 0:33:57These skills tests had some serious ups and downs, didn't they?
0:33:57 > 0:33:58We had varying degrees of competence
0:33:58 > 0:34:01between highly skilled and no knowledge at all.
0:34:01 > 0:34:04We know that the skills test is a tough challenge.
0:34:04 > 0:34:06I'm looking forward to the next round.
0:34:06 > 0:34:08Our chefs will have calmed down a bit more
0:34:08 > 0:34:10and focus more on the task. I think they'll be great.
0:34:29 > 0:34:34To be perfectly frank, that wasn't the best skills test.
0:34:36 > 0:34:40Put it behind you. Now is your chance to turn that around.
0:34:42 > 0:34:45This is your dish, it's your ingredients, it's your creation.
0:34:45 > 0:34:49- It's about who you are. - Only three of you will go through.
0:34:49 > 0:34:50The other three will go home.
0:34:52 > 0:34:55One hour, fifteen minutes. We're looking for three quarterfinalists.
0:34:55 > 0:34:57- Off you go.- Good luck.
0:35:10 > 0:35:13I hope the judges are thinking I'm a good competitor
0:35:13 > 0:35:16and that I'm going to see this to the end.
0:35:16 > 0:35:19I came here to win, so I hope that I've made an outstanding impression
0:35:19 > 0:35:22in the first competition, so it can only get better.
0:35:27 > 0:35:29Liam, did the skills test go to plan?
0:35:29 > 0:35:32It wasn't what I was expecting, but I think it went really well
0:35:32 > 0:35:34so I'm going to take it all the way and win it.
0:35:34 > 0:35:36Hopefully you'll wear those socks when you lift the trophy.
0:35:36 > 0:35:40- I hope so, too.- Liam, what are you making for us today?
0:35:40 > 0:35:45Pan-roasted turbot with a courgette and basil puree with crispy squid.
0:35:45 > 0:35:47Do you expect to be a quarterfinalist?
0:35:47 > 0:35:52- Yes, wouldn't be here otherwise. - Liam, don't mess it up.- Thank you.
0:35:56 > 0:35:59Liam had a cracker of a start to this competition
0:35:59 > 0:36:02and that's carrying on now with the next test, his signature dish -
0:36:02 > 0:36:07turbot, courgette and basil puree and crispy squid.
0:36:08 > 0:36:12Turbot's such a beautiful meaty fish, I'd hate to see this fish overcooked.
0:36:12 > 0:36:14That would ruin the whole dish.
0:36:14 > 0:36:18It's really interesting watching Liam work. It's almost tiring.
0:36:18 > 0:36:21He's jumping around, he's active, he's non-stop.
0:36:21 > 0:36:24Here's a chef that has a rocket in his backside.
0:36:24 > 0:36:27But, do you know what, if he's going to dance around the kitchen all day
0:36:27 > 0:36:29and cook great food, be my guest.
0:36:31 > 0:36:36My signature dish, ironically, is scallops again.
0:36:36 > 0:36:40I have a chance to get it right second time with the scallops.
0:36:40 > 0:36:42There's a few twists and turns on the plate.
0:36:42 > 0:36:48But I think it's fairly original. It could hit the spot.
0:36:51 > 0:36:53Richard, what's your dish?
0:36:53 > 0:36:57Pan-fried scallops, butternut squash puree, asparagus vinaigrette,
0:36:57 > 0:37:00lemon emulsion, deep-fried sage leaves and pancetta.
0:37:00 > 0:37:02What do you have to prove now
0:37:02 > 0:37:05that you may not have done in the skills test?
0:37:05 > 0:37:07That I'm better than I WAS in the skills test.
0:37:07 > 0:37:10I've got something to prove to myself. I'm here to do my best.
0:37:10 > 0:37:12We want this, right? Richard's first scallop...
0:37:12 > 0:37:15- Richard's second scallop...- Yeah. I was miserable, that is correct.
0:37:15 > 0:37:17- Good luck.- Thanks.
0:37:20 > 0:37:22Richard's going to be serving his scallops
0:37:22 > 0:37:24with a butternut squash puree.
0:37:24 > 0:37:28He's also mentioned he's going to be using the roe.
0:37:28 > 0:37:31He loves the texture, he loves the flavour of the roe.
0:37:31 > 0:37:33I'm just not too sure whether deep-frying it
0:37:33 > 0:37:36is the right thing to do with the roe.
0:37:37 > 0:37:41Scallops with a lemon emulsion and asparagus dressing,
0:37:41 > 0:37:46butternut puree. This sounds like a very busy plate of food.
0:37:46 > 0:37:48I really do hope all these amazing ingredients
0:37:48 > 0:37:52are all going to help embellish the wonderful scallop
0:37:52 > 0:37:55and not overpower it. TIMER RINGS
0:37:56 > 0:37:58You've had 15 minutes.
0:38:04 > 0:38:06Josh, tell me about this plate of food.
0:38:06 > 0:38:08- Tell me about your signature dish. - Got a nice loin of lamb.
0:38:08 > 0:38:10I'm doing a broad bean hummus,
0:38:10 > 0:38:12raw broad bean and asparagus vinaigrette
0:38:12 > 0:38:16- and I've got honeycomb going with it as well.- Why honeycomb?
0:38:16 > 0:38:19I think honey works very well with lamb. It's a traditional garnish.
0:38:19 > 0:38:21Why can't you do honeycomb? A different texture,
0:38:21 > 0:38:24- and hopefully, it'll bring something to the flavour.- Wait a minute.
0:38:24 > 0:38:28- Did you say honey works really well with lamb?- With lamb, yeah.
0:38:28 > 0:38:31- I've never had it.- I've never had honey with lamb.- I've had it.
0:38:31 > 0:38:33I've had it before and I'm competent with this
0:38:33 > 0:38:37- and I'm very confident with it. - Lamb and honeycomb, ooh. Let's see.
0:38:37 > 0:38:40- Yeah, let's see. Hopefully you enjoy it.- Good luck.
0:38:44 > 0:38:48The dish, I've practised it a ridiculous amount of times.
0:38:48 > 0:38:51I've done a lamb and honeycomb dish before and I know that works
0:38:51 > 0:38:54so, hopefully, it'll prove it'll be good.
0:38:54 > 0:38:59I love the sound of Josh's dish - everything except the honeycomb.
0:39:02 > 0:39:04Apparently, it's very "traditional".
0:39:06 > 0:39:09I've been in this country 15 years
0:39:09 > 0:39:13and I've missed that one. THEY LAUGH
0:39:22 > 0:39:24- Chris.- Hiya.- Are you feeling OK?
0:39:24 > 0:39:26Yeah, I'm just trying to move on from the skills test
0:39:26 > 0:39:29- and just show that I can cook.- That would be good.- It would be good.
0:39:29 > 0:39:31- That would be very good. - Fingers crossed.
0:39:31 > 0:39:33On that note, Chris, what are you cooking for us?
0:39:33 > 0:39:37I'm doing pan-roasted hake supreme with celeriac fondants,
0:39:37 > 0:39:40pickled celeriac and a celeriac puree.
0:39:40 > 0:39:43I'm doing that with a wild nettle pesto and some honeycomb.
0:39:43 > 0:39:48- Pickled celeriac and honeycomb. - Yeah.- Are you sure?- Yeah, I'm sure.
0:39:48 > 0:39:49Tell me why honeycomb.
0:39:49 > 0:39:51I've tried it with and without the honeycomb
0:39:51 > 0:39:54and in my opinion, it works. It all marries together really well.
0:39:54 > 0:39:56If I served you honeycomb as a dessert
0:39:56 > 0:39:58and I put some fish with it, what would you say?
0:39:58 > 0:40:02- I probably wouldn't like it. - Ooh, there's food for thought.
0:40:06 > 0:40:09I think I'm pushing myself with the dish.
0:40:09 > 0:40:12I'm not using any of the modern gastronomy, as such.
0:40:12 > 0:40:17I'm sticking to big, bold flavours and nice presentation.
0:40:17 > 0:40:20Hopefully, that will be enough to put me through on the day.
0:40:20 > 0:40:24Chris is serving us hake with celeriac three ways. I do like hake.
0:40:24 > 0:40:28Hake is an underused fish and, in good hands, it's delicious.
0:40:28 > 0:40:32Again, we've got honeycomb. Why? I'm not sure at all.
0:40:33 > 0:40:35One thing I do know
0:40:35 > 0:40:38is that honeycomb does not work with fish at all.
0:40:39 > 0:40:43Honeycomb and fish - that is a new one on me.
0:40:46 > 0:40:49Guys, 20 minutes left. Seriously, it's going to fly!
0:40:53 > 0:40:56I'm quite excited to cook my own food and crack on with it.
0:40:59 > 0:41:03- Oh, oh, oh! - GREGG GASPS
0:41:05 > 0:41:08I just want to show the world a different side of Caribbean cuisine.
0:41:08 > 0:41:10I'll show the judges a different side
0:41:10 > 0:41:12and I think they're going to like it.
0:41:13 > 0:41:17- What is the title of your dish? - My title of my dish is a mild jerk.
0:41:17 > 0:41:21Chicken with Caribbean root vegetables, calalu puree,
0:41:21 > 0:41:25- chicken demi-glace.- Calalu is like a spinach?- Yeah, it's a superfood.
0:41:25 > 0:41:28It's like spinach but a bit more fibrous.
0:41:28 > 0:41:31- You're serving it with plantain? - Yes, with green plantain,
0:41:31 > 0:41:34sprinkled with some Scotch bonnet salt that I grind myself.
0:41:34 > 0:41:36Why do YOU love Caribbean food?
0:41:36 > 0:41:39I love Caribbean food because, for me, it has a lot of history.
0:41:39 > 0:41:42I find it quite challenging, in a way, to refine the dishes
0:41:42 > 0:41:45and for people to understand them, but you're going to get
0:41:45 > 0:41:47Caribbean food that you've not seen in a long time.
0:41:47 > 0:41:51- I am very much looking forward to this, Chef.- Yes. Perfect.
0:41:55 > 0:41:59Jason's using his own spice mix which is a Scotch bonnet.
0:41:59 > 0:42:04It's a very hot chilli. I just hope it doesn't set my mouth on fire.
0:42:04 > 0:42:09I don't mind hot food, but sometimes there is a limit.
0:42:20 > 0:42:22Nick, what is your signature dish?
0:42:22 > 0:42:25I'm making John Dory with celeriac and watercress.
0:42:25 > 0:42:27I'm serving it with a few fresh morels
0:42:27 > 0:42:30- and some lentils with some different flavours layered through there.- OK.
0:42:30 > 0:42:32Are you going to be cooking the John Dory, on the bone?
0:42:32 > 0:42:34No, I've taken it off the bone,
0:42:34 > 0:42:36because it's quite a delicate plating operation.
0:42:36 > 0:42:39Do you think this is the dish to get you through?
0:42:39 > 0:42:43I hope so. I hope so. I'm very confident that you'll be impressed.
0:42:43 > 0:42:45Good. I like that. You've come back fighting
0:42:45 > 0:42:48- and I think that's important. - Thank you.- Thanks, Nick.- Good lad.
0:42:51 > 0:42:54I'm a fighter, so I will be going for it.
0:42:54 > 0:42:56Obviously, I entered the competition with the aim to win it.
0:42:56 > 0:42:59The only thing that can really go wrong with this dish today
0:42:59 > 0:43:03is overcooking the fish. That would be sacrilege.
0:43:04 > 0:43:07My advice with John Dory is to cook it on the bone.
0:43:07 > 0:43:10He's taken it off the bone. He's going to be pan-frying it.
0:43:10 > 0:43:12He needs to be very careful it doesn't overcook.
0:43:16 > 0:43:18You have four minutes.
0:43:21 > 0:43:23Two minutes.
0:43:25 > 0:43:27A couple of you are making me a bit nervous.
0:43:36 > 0:43:37That's it. Stop.
0:43:43 > 0:43:45Josh, come up, please.
0:43:52 > 0:43:56First up is Josh, who has cooked lamb loin,
0:43:56 > 0:44:00served with a broad bean hummus, asparagus,
0:44:00 > 0:44:03feta cheese, charred baby gem lettuce,
0:44:03 > 0:44:06an asparagus and broad bean oil and honeycomb.
0:44:06 > 0:44:08It's very colourful.
0:44:08 > 0:44:11It's got an interesting presentation, the cheese stands out
0:44:11 > 0:44:13and I'm really looking forward to trying the hummus.
0:44:23 > 0:44:30- Josh, everything about this dish works, apart from the honeycomb.- OK.
0:44:30 > 0:44:32I've absolutely no idea why that's on the plate.
0:44:32 > 0:44:34Honeycomb does not, for me, go with lamb.
0:44:34 > 0:44:38But, having said that, the lamb is beautifully cooked
0:44:38 > 0:44:41and nice and pink. The cheese works really well.
0:44:41 > 0:44:43I love the burntness of the little baby gem lettuce,
0:44:43 > 0:44:46the asparagus and the hummus is delightful.
0:44:46 > 0:44:48If we can remove the honeycomb,
0:44:48 > 0:44:50you've got yourself a really good dish here.
0:44:51 > 0:44:54- Thank you. - I loved the cooking of the lamb.
0:44:54 > 0:44:57I think you've got that spot-on, it's lovely.
0:44:57 > 0:45:01The hummus, I think, is a neat little touch to this dish
0:45:01 > 0:45:04- and I think maybe just a little bit of wild garlic through that...- Yeah.
0:45:04 > 0:45:09- ..instead of honeycomb. - Forgive me, guys, one minute.
0:45:09 > 0:45:12I like the honeycomb with the lamb.
0:45:12 > 0:45:16What I don't like is the honeycomb with the saltiness of the feta.
0:45:16 > 0:45:20I think they're too extreme. But I'm impressed with this.
0:45:20 > 0:45:23I'm impressed with you. I'm pleased for you.
0:45:23 > 0:45:25Josh, I asked you, at the end of your skills test,
0:45:25 > 0:45:27if you were going to come back fighting.
0:45:27 > 0:45:29You've certainly done that all right. Well done.
0:45:29 > 0:45:32- Cheers. Thank you very much. - Thanks, Josh.
0:45:37 > 0:45:40- That's better, isn't it? - Oh, it's a lot better, yeah!
0:45:42 > 0:45:45I'm very happy with what I've done today.
0:45:45 > 0:45:48Saying the lamb's cooked perfectly from two respected chefs,
0:45:48 > 0:45:49it's a great honour.
0:45:54 > 0:45:58Richard pan-fried the scallops and has served them
0:45:58 > 0:46:01with deep-fried crispy roe, lemon emulsion,
0:46:01 > 0:46:05roast and puree butternut squash with pancetta,
0:46:05 > 0:46:10sage and apple butter sauce, dry-roast asparagus and garlic.
0:46:10 > 0:46:13It's certainly a big plate of food, Richard.
0:46:24 > 0:46:26Richard, the scallop is lovely and golden.
0:46:26 > 0:46:28You must be much happier in cooking that scallop.
0:46:28 > 0:46:31What's thrown me was the slice of garlic
0:46:31 > 0:46:34that I had on top of it, which I found very strong.
0:46:34 > 0:46:37The roe - you got wonderful crispiness from that
0:46:37 > 0:46:41- but I can't taste the roe inside the breadcrumbs.- OK.
0:46:41 > 0:46:46Butternut squash, apple, bacon, garlic, for me, my opinion,
0:46:46 > 0:46:48is too powerful for that scallop.
0:46:48 > 0:46:50It doesn't work for me.
0:46:50 > 0:46:53You can't taste the scallop and you can't taste the roe.
0:46:56 > 0:46:59I'm feeling a bit disappointed
0:46:59 > 0:47:02and almost a little behumbled, I would say.
0:47:03 > 0:47:05The feedback wasn't great.
0:47:06 > 0:47:12And, um... Yeah, I'm disappointed, to say the least.
0:47:18 > 0:47:20Liam has cooked roast turbot
0:47:20 > 0:47:24with crispy squid, baby artichokes,
0:47:24 > 0:47:27courgette and basil puree and girolle mushrooms.
0:47:27 > 0:47:29It's a very nice plate.
0:47:29 > 0:47:32My only complaint there, is I'd prefer a much bigger piece of fish.
0:47:45 > 0:47:49Liam, the fish is cooked really well, still moist, seasoned very well.
0:47:49 > 0:47:53The crispy squid, it's lovely, it has a little bit of spice through it.
0:47:53 > 0:47:58The pickled veg, I like that as well. Everything has been cooked properly.
0:47:58 > 0:48:01- Overall, I think it's a pretty good dish from you.- OK.
0:48:01 > 0:48:05The fish is beautifully cooked. The courgettes are nice.
0:48:05 > 0:48:07The puree is delicious. The squid is crispy.
0:48:09 > 0:48:11I think you've got some wonderful flavours here.
0:48:11 > 0:48:14This is a work well done. You've had a good day in this competition.
0:48:14 > 0:48:18- Thank you.- Are you happy about that? - Could have been better.
0:48:23 > 0:48:26I feel I've shown myself as a chef with that plate,
0:48:26 > 0:48:28but I know there's more I can give.
0:48:30 > 0:48:36Nick has made John Dory served with lentils, a celeriac puree,
0:48:36 > 0:48:41pickled celeriac, watercress sauce and a morel mushroom garnish.
0:48:41 > 0:48:44I think that's a lovely plate of food. It looks great, really does.
0:48:44 > 0:48:48- Thank you.- Pretty good presentation skills there, Nick.- Thank you.
0:48:58 > 0:49:02I'll start with what I DO like, and that is the celeriac puree
0:49:02 > 0:49:05with the lentils and the bacon and pickled celeriac that you have -
0:49:05 > 0:49:09it's lovely and it's light. Together, I think it's delightful.
0:49:09 > 0:49:12What I don't like is the way the John Dory has been cooked.
0:49:12 > 0:49:14It's overcooked, the butter has burnt,
0:49:14 > 0:49:17the colouration is not good on the piece of fish.
0:49:17 > 0:49:21- But I do like the idea of your dish. - Thank you.
0:49:21 > 0:49:24Nick, all the elements of the dish really do work.
0:49:24 > 0:49:28Having said that, the fish is overcooked and it is burnt butter.
0:49:28 > 0:49:31I love your ideas, I love your presentation,
0:49:31 > 0:49:34I love the flavours you've created there.
0:49:34 > 0:49:38Can we forgive what you've done to the fish? That's the question.
0:49:44 > 0:49:47- Happier?- Not really.
0:49:49 > 0:49:52The judges said the fish was overdone. I completely agree.
0:49:52 > 0:49:55If I'd pulled it off a minute earlier, it would have been perfect
0:49:55 > 0:49:59and rightly so, they've pointed out my mistake, which I'll pay for now.
0:50:03 > 0:50:06Chris has pan-fried his hake
0:50:06 > 0:50:09and served it with celeriac fondants, pickled celeriac
0:50:09 > 0:50:14and a celeriac puree, wild nettle pesto and honeycomb.
0:50:15 > 0:50:20It's a massive plate of food here, Chris. The fish itself is enormous.
0:50:20 > 0:50:23It's not an appealing plate of food.
0:50:24 > 0:50:27It looks like you plated that with your eyes closed. Not good.
0:50:40 > 0:50:43I've just lifted a bit of honeycomb with that fish
0:50:43 > 0:50:45and honeycomb and fish does not work.
0:50:45 > 0:50:49It doesn't work as a flavour because it's far too sweet,
0:50:49 > 0:50:52neither does it work as a texture.
0:50:52 > 0:50:54I'm sorry, Chris, but this is a disaster.
0:50:54 > 0:50:57The honeycomb, first of all, isn't made very well at all.
0:50:57 > 0:51:00It's bitter and it's overcooked.
0:51:00 > 0:51:03Honeycomb and fish - no way.
0:51:04 > 0:51:07Did I enjoy it? No, I didn't. Would I try it again? No, I wouldn't.
0:51:13 > 0:51:15It all went wrong.
0:51:15 > 0:51:17I tried to be too daring, tried to be too different
0:51:17 > 0:51:20and just...none of it worked, so...
0:51:24 > 0:51:26Jason, come and join us, please.
0:51:31 > 0:51:35Jason's dish is mild jerk-stuffed chicken breast,
0:51:35 > 0:51:39served with Caribbean root vegetables, calalu puree,
0:51:39 > 0:51:43a sweet potato fondant and a reduced demi-glace sauce.
0:51:45 > 0:51:49That is the smartest plate of Caribbean food I have ever seen.
0:51:49 > 0:51:51This is how I see Caribbean food
0:51:51 > 0:51:53and I think it can be refined to different levels.
0:52:00 > 0:52:04Jason, I really think you understand that chilli, the Scotch bonnet.
0:52:04 > 0:52:07You've take something that's incredibly dangerous and hot
0:52:07 > 0:52:09and you've used it very, very well.
0:52:09 > 0:52:11The chicken tastes great, it's beautifully stuffed,
0:52:11 > 0:52:15the spice inside works really well. This could have gone one of two ways
0:52:15 > 0:52:18and I think you've really delivered the dish very, very well
0:52:18 > 0:52:23- and you've got the balance of that chilli spot-on.- Thank you, Chef.
0:52:23 > 0:52:25The heat is just right for me
0:52:25 > 0:52:28and I think that balance was essential in making this work.
0:52:28 > 0:52:30The calalu puree - I really enjoyed that.
0:52:30 > 0:52:34I think it's a wonderful attempt to showcase your food.
0:52:34 > 0:52:36- Hey, Jason, well done to you. - Thank you.
0:52:36 > 0:52:38I've met many cooks, chefs,
0:52:38 > 0:52:41who tell me they're going to refine Caribbean food
0:52:41 > 0:52:44and none of them have ever successfully done it for me before.
0:52:44 > 0:52:46- You are the first.- Why, thank you. - You are the first.
0:52:46 > 0:52:49I really, really like it.
0:52:52 > 0:52:55I'm feeling a lot more confident now.
0:52:55 > 0:52:57I think I just had a good second round.
0:52:57 > 0:52:59I think the judges liked it
0:52:59 > 0:53:02and I think I accomplished what I came here to do,
0:53:02 > 0:53:06already on the first day, so you can kill me now.
0:53:08 > 0:53:11Well, that was a lot, lot better than the first round, wasn't it?
0:53:11 > 0:53:14Well done. Thank you. Off you go, Chefs.
0:53:31 > 0:53:33Wow! This is what we want to see.
0:53:33 > 0:53:36Quite a few of our chefs struggled in the skills test,
0:53:36 > 0:53:38but they've come back fighting on their signature dishes
0:53:38 > 0:53:41and now we've got one hell of a judging ahead of us.
0:53:41 > 0:53:43Richard. None of us really enjoyed
0:53:43 > 0:53:46the scallop dish that he did here today
0:53:46 > 0:53:49and I think Richard is out of his depth here.
0:53:52 > 0:53:54Chris, he's got some unusual ideas in flavours.
0:53:54 > 0:53:58We were universal in our condemnation of honeycomb and fish.
0:53:58 > 0:54:01I thought the food he put on the table today was very average.
0:54:01 > 0:54:03The lack of understanding really showed through.
0:54:03 > 0:54:07I think you're being very kind calling that dish average.
0:54:07 > 0:54:08With Richard out and Chris out,
0:54:08 > 0:54:12that means we are talking about four pretty decent chefs, I think.
0:54:12 > 0:54:16Liam - I really liked his main course.
0:54:16 > 0:54:20The fish was cooked well, the garnish underneath complemented the turbot.
0:54:20 > 0:54:23I thought he displayed great skills in his cooking.
0:54:23 > 0:54:24He definitely CAN cook.
0:54:24 > 0:54:27To be in the quarterfinals would mean everything to me.
0:54:27 > 0:54:29I came here to win it and I'm still standing by that.
0:54:29 > 0:54:31I want to take it all the way to the final.
0:54:31 > 0:54:34Josh cooked a very nice piece of lamb
0:54:34 > 0:54:37with some wonderful accompanying vegetables.
0:54:37 > 0:54:40However, he put honeycomb with his lamb.
0:54:40 > 0:54:42The only error on the plate probably was the honeycomb.
0:54:42 > 0:54:46The rest was beautifully cooked. I can forgive him for the honeycomb.
0:54:46 > 0:54:48If everything else was wrong on that plate,
0:54:48 > 0:54:51I wouldn't have been happy, but everything else, he did really well.
0:54:51 > 0:54:53To go out now would be very disappointing.
0:54:53 > 0:54:56I feel I've done enough to get through and I'm happy to go on,
0:54:56 > 0:54:59even get through to the quarterfinal and, possibly, the semifinal.
0:54:59 > 0:55:02For me, Jason was the biggest surprise of all.
0:55:02 > 0:55:05I didn't expect him to come up with a dish
0:55:05 > 0:55:07that tasted as good and as well-balanced as that jerk chicken
0:55:07 > 0:55:09and I'd agree with you, Gregg -
0:55:09 > 0:55:13that's the best jerk chicken I've ever tasted. That was very good.
0:55:13 > 0:55:15I think Jason did a great job today.
0:55:15 > 0:55:18I think I've done enough to keep myself in competition,
0:55:18 > 0:55:22I don't know, but I think it might just be enough.
0:55:22 > 0:55:26Nick's flavour combinations with his fish were very, very good.
0:55:26 > 0:55:30We enjoyed it. However, you both pointed out the fish was overcooked.
0:55:30 > 0:55:32I think Nick had the makings of a fantastic dish here.
0:55:32 > 0:55:35I think, if he had executed the fish properly,
0:55:35 > 0:55:36that could have been the dish of the day.
0:55:36 > 0:55:38I'd love to stay in the competition.
0:55:38 > 0:55:41To go out at such an early stage would be a disappointment.
0:55:41 > 0:55:43However, the calibre of the chefs here is very, very high
0:55:43 > 0:55:46and I could understand why I'd be sent home today.
0:55:46 > 0:55:49Right, three places up for grabs in the quarterfinal.
0:55:49 > 0:55:53I know how I feel, but it might not necessarily be how you feel.
0:56:03 > 0:56:06We only have three places.
0:56:06 > 0:56:10We have made that decision, although it wasn't an easy decision to make.
0:56:13 > 0:56:17So, the first chef that is going to leave us today is...
0:56:20 > 0:56:23- Chris.- Thank you, Chris.- Thank you.
0:56:27 > 0:56:30The second chef that is leaving us is...
0:56:35 > 0:56:38- Richard.- Thank you.- Thanks, Richard.
0:56:42 > 0:56:46The last chef that is leaving us today is...
0:56:51 > 0:56:55- Nick.- Thank you.- Thank you, Nick. - Nick, thank you.- Thank you.
0:56:58 > 0:57:00Obviously, I'm desperately disappointed
0:57:00 > 0:57:02to be leaving the competition at this point in time
0:57:02 > 0:57:04but I've learnt some things today
0:57:04 > 0:57:06which I'll take forward for the future.
0:57:06 > 0:57:10I don't think I did myself justice in any shape, way or form,
0:57:10 > 0:57:14to be honest, and I'm going to get ripped for that, but I gave it a go.
0:57:16 > 0:57:18I'm feeling disappointed but not devastated.
0:57:18 > 0:57:21I knew the writing was on the wall, so I'm not overly surprised
0:57:21 > 0:57:24and I congratulate the three guys that have got through.
0:57:24 > 0:57:29Well done! What a great effort. You're through to the quarterfinal.
0:57:31 > 0:57:34It's a great achievement to get through and the relief is unreal.
0:57:36 > 0:57:39Right now, absolutely buzzing. Ready to come back and do it again.
0:57:39 > 0:57:42Today has been Christmas morning and one of the worst days of my life
0:57:42 > 0:57:45but, at the end of it, it all finished at Christmas night,
0:57:45 > 0:57:47so it's been brilliant.
0:57:56 > 0:57:59Tomorrow, it's the quarterfinal
0:57:59 > 0:58:04and the chefs must prove themselves to Marcus and Monica.
0:58:04 > 0:58:06Beautiful, absolutely beautiful.
0:58:06 > 0:58:09You're kidding me! 20 minutes over and my fish is raw!
0:58:09 > 0:58:13Only the best of them will get to cook for the critics.
0:58:13 > 0:58:16This dish is utter perfection.