0:00:02 > 0:00:05It's the Professional MasterChef semifinals.
0:00:07 > 0:00:11Last night, Rich and Wayne were sent home.
0:00:11 > 0:00:14Now, the best six will be sent to cook
0:00:14 > 0:00:18for some of the most inspirational chefs in the country.
0:00:19 > 0:00:23You've got to move fast, but you've got to do it with grace and style.
0:00:25 > 0:00:27We've got one check after the other. It's constant.
0:00:30 > 0:00:34They will then have to cook off to secure their place in the final.
0:00:34 > 0:00:37It's very simple, yet something that just makes you happy to eat.
0:00:37 > 0:00:40I think I could eat it all over again, it's that good.
0:00:41 > 0:00:45Tonight, the first three chefs do battle -
0:00:45 > 0:00:4939-year-old London-based Arnaud,
0:00:49 > 0:00:5124-year-old Elly from Dorset
0:00:51 > 0:00:55and 33-year-old James from West Sussex.
0:00:55 > 0:00:59I pinch myself daily. I can't believe I'm in the final six.
0:01:00 > 0:01:03Anything can go wrong in the kitchen on the day,
0:01:03 > 0:01:06but I'm just going to do what I do best and go for it.
0:01:07 > 0:01:10If I make it through, I'm going to be very chuffed,
0:01:10 > 0:01:12but I don't want to think about it too much
0:01:12 > 0:01:15because if I do, I'm just going to panic.
0:01:15 > 0:01:20This is a massive moment for our three chefs. This is it - do or die.
0:01:20 > 0:01:22At this point, it's got to be extra special.
0:01:33 > 0:01:39It's early morning and the chefs are in central London.
0:01:39 > 0:01:42They're about to spend the next two days
0:01:42 > 0:01:45under the guidance of one of the finest chefs in Britain.
0:01:45 > 0:01:47There's The Westbury.
0:01:47 > 0:01:50- Looks like we're here. - Is this Alyn Williams?
0:01:54 > 0:01:58Oh, my God! High five, I am so excited.
0:01:58 > 0:02:03Opened five years ago, Alyn Williams at The Westbury
0:02:03 > 0:02:06received a Michelin star and three AA rosettes
0:02:06 > 0:02:09within his first year of opening.
0:02:10 > 0:02:14A lot of my food, the inspiration and motivation behind the dishes
0:02:14 > 0:02:16comes from the childhood thing.
0:02:16 > 0:02:19My dad, he's a gardener, grew everything.
0:02:21 > 0:02:22When my dad was cooking,
0:02:22 > 0:02:25it was all very natural and he always made food taste really good,
0:02:25 > 0:02:27but it was all about the ingredients
0:02:27 > 0:02:31because he grew the ingredients so I think, as a history,
0:02:31 > 0:02:33that's where it goes back to.
0:02:33 > 0:02:37Alyn started out at 15 as a humble pot washer,
0:02:37 > 0:02:39but, by the age of 21,
0:02:39 > 0:02:41was a sous chef for David Everitt-Matthias
0:02:41 > 0:02:43at Le Champignon Sauvage in Cheltenham
0:02:43 > 0:02:46and later at Gordon Ramsay's Petrus in London
0:02:46 > 0:02:48under head chef Marcus Wareing.
0:02:48 > 0:02:51I loved that. Really enjoyed working for the two of them.
0:02:51 > 0:02:57It was that professional discipline, almost military. I thrived on it.
0:02:58 > 0:03:01Alyn went on to spend five successful years
0:03:01 > 0:03:04as head chef at The Berkeley for Marcus Wareing
0:03:04 > 0:03:07before opening his own restaurant at the Westbury.
0:03:08 > 0:03:11Our dishes are really usually sort of three,
0:03:11 > 0:03:13four ingredients on a plate
0:03:13 > 0:03:16cos we want to just focus on the individual meats
0:03:16 > 0:03:18or fish or vegetables...
0:03:20 > 0:03:23..and just keep it really simple, but delicious.
0:03:24 > 0:03:29The chef, Alyn Williams, he is a big inspiration in the cooking industry.
0:03:29 > 0:03:32To be honest, this is the next place where I wanted to come and work.
0:03:32 > 0:03:35For me to cook here now is amazing.
0:03:36 > 0:03:39The last time I worked as a restaurant chef,
0:03:39 > 0:03:41that was ten years ago.
0:03:41 > 0:03:44Wow, it's going to be a challenge to be back.
0:03:47 > 0:03:49This is an absolute first for me.
0:03:50 > 0:03:53To have the honour of cooking in a Michelin kitchen, it's massive.
0:03:57 > 0:04:01- Welcome. You excited? - Excited, yeah. A bit nervous.- Good.
0:04:01 > 0:04:04- Yeah, a little bit. - I hope you're a little bit nervous.
0:04:04 > 0:04:05It's going to be a good day.
0:04:05 > 0:04:09We've got a very busy lunch service today - 45 covers, that's us full.
0:04:09 > 0:04:12The dishes that I've chosen for you are all popular dishes
0:04:12 > 0:04:15so I've done that intentionally
0:04:15 > 0:04:18so that we can stretch you a little bit today.
0:04:18 > 0:04:20- Shall we get started? - Let's.- Let's go.
0:04:24 > 0:04:28For today's service, the chefs will be part of Alyn's brigade.
0:04:31 > 0:04:34They will each have to execute one course
0:04:34 > 0:04:36to his Michelin-star standards.
0:04:36 > 0:04:40They've got to raise their game and they've really got to sort of
0:04:40 > 0:04:43try and pull themselves up to the same standard that we work to.
0:04:44 > 0:04:47French-born development chef Arnaud
0:04:47 > 0:04:50will be making Alyn's playful starter, a lobster taco.
0:04:52 > 0:04:56Grilled lobster tail served with guacamole,
0:04:56 > 0:04:59green chilli gazpacho, a lobster claw taco
0:04:59 > 0:05:04topped with edible flowers and a chimichurri sauce.
0:05:04 > 0:05:07The lobster taco dish -
0:05:07 > 0:05:10though it's fun, it's still quite technical.
0:05:10 > 0:05:13If you overcook a lobster, it becomes chewy, not very nice.
0:05:15 > 0:05:17It needs to be cooked just right.
0:05:19 > 0:05:22So, this is kind of Michelin star meets street food -
0:05:22 > 0:05:26really lovely dish, beautiful, just needs a lot of attention.
0:05:26 > 0:05:27- OK.- OK?
0:05:27 > 0:05:30First of all, what we're going to do is we're going to cook the lobster.
0:05:30 > 0:05:32- Just press it down lightly.- Yep.
0:05:32 > 0:05:35We want it to be nicely roasted on one side,
0:05:35 > 0:05:38but we want it to be slightly pink on the middle, OK?
0:05:38 > 0:05:40Don't take it too far cos I don't want a dry lobster
0:05:40 > 0:05:44and I don't want a raw lobster so it has to be absolutely pinpoint.
0:05:46 > 0:05:49So, the taco you take and you just put a little bit of oil
0:05:49 > 0:05:53on the taco, just rub it in with your finger like that.
0:05:53 > 0:05:55So that goes on the plancha there like that.
0:05:55 > 0:05:58While that's all cooking, you're going to mix up your salad, OK?
0:05:58 > 0:06:00Just a little bit of lettuce.
0:06:02 > 0:06:06A sprinkle of corn, some lobster, the tail.
0:06:08 > 0:06:10And then that mayonnaise.
0:06:10 > 0:06:12You don't want too much in there,
0:06:12 > 0:06:16- just so that it all binds together nicely.- Yes.- OK.
0:06:16 > 0:06:19Your taco, you see how it just starts to get a few little spots?
0:06:19 > 0:06:22- It's starting to curl a bit, yep. - You don't want to cook it too long.
0:06:22 > 0:06:24You've got to be able to curl it, OK?
0:06:24 > 0:06:27So, put the lobster filling inside.
0:06:27 > 0:06:29Dressing the plate,
0:06:29 > 0:06:31we add the chimichurri sauce
0:06:31 > 0:06:35so we need a nice quenelle of the guacamole.
0:06:39 > 0:06:42Your taco is now going to get finished off
0:06:42 > 0:06:44with a few flower petals.
0:06:49 > 0:06:53- Gazpacho to that point of the glass, OK?- Yep.
0:06:53 > 0:06:56So, we just finish off with that taco seasoning
0:06:56 > 0:06:59just on top of the lobster, a little bit on the taco.
0:06:59 > 0:07:01- And that's it.- I love it.
0:07:01 > 0:07:04I'll do the best that I can to make your dish proud.
0:07:04 > 0:07:05The thing is if you don't get it perfect,
0:07:05 > 0:07:08if the tortillas are split, if the lobster's overcooked,
0:07:08 > 0:07:09you have to do it again.
0:07:09 > 0:07:11With a dish like this that's got a lot going on,
0:07:11 > 0:07:13you don't want to have to do it twice.
0:07:16 > 0:07:19It's a very technical dish. It's all about cooking the lobster perfectly.
0:07:19 > 0:07:23I'm really excited about the dish. I think it's an amazing dish.
0:07:23 > 0:07:25I can't wait to get stuck in.
0:07:28 > 0:07:32Gastropub sous chef James will be in charge of the main course -
0:07:32 > 0:07:37roasted pigeon breast and leg served with tarragon creme fraiche,
0:07:37 > 0:07:39roasted field mushrooms,
0:07:39 > 0:07:42wilted orach - which is similar to spinach -
0:07:42 > 0:07:46baby pickled onions and radishes topped with toasted yeast.
0:07:46 > 0:07:48It's a hard dish.
0:07:48 > 0:07:50The person who cooks that really needs to be on their game.
0:07:52 > 0:07:54They really need to be a strong cook
0:07:54 > 0:07:58because it's going to be a popular dish, I know that.
0:07:59 > 0:08:02This is now the precise part of the cooking.
0:08:02 > 0:08:05We've got the colour and now we're getting it cooked.
0:08:05 > 0:08:08So, you take your butter and you baste through that cavity.
0:08:08 > 0:08:11- You see, you're cooking it inside and out.- That smells lovely.
0:08:13 > 0:08:16As well as cooking the pigeon to perfection,
0:08:16 > 0:08:21James will have to pan-fry a garnish of wild mushroom in butter and yeast
0:08:21 > 0:08:25and wilt the wild orach before precisely butchering the meat.
0:08:27 > 0:08:29So, the first stroke is to go down the breast
0:08:29 > 0:08:31and over the wishbone, OK?
0:08:31 > 0:08:34Then you turn the bird away from you,
0:08:34 > 0:08:40you push the breast out and you go to over the ribcage.
0:08:40 > 0:08:43- Breast is off, OK?- Wow!
0:08:43 > 0:08:44And you just trim all that
0:08:44 > 0:08:48so you've got a really nice natural-shaped breast, OK?
0:08:48 > 0:08:51What I don't want to see is you butchering it
0:08:51 > 0:08:52so you've got a sharp diamond.
0:08:52 > 0:08:55I want to see a lovely beautiful natural curve to the breast, OK?
0:08:55 > 0:08:59So, now we dress the plate, OK? This is probably the easiest bit.
0:08:59 > 0:09:04Tarragon creme fraiche, just a nice spoonful in the middle of the plate.
0:09:04 > 0:09:08We're just going to make a little pool like that.
0:09:08 > 0:09:12That is perfect, in my opinion, because it's natural.
0:09:17 > 0:09:22Then you've got your half-breasts and you've got the leg.
0:09:24 > 0:09:26A few pieces of the fennel,
0:09:26 > 0:09:29then we've got the sauce that's on the tray.
0:09:29 > 0:09:32We're just going to drizzle a little bit of that over there.
0:09:34 > 0:09:36So, there's your dish. It takes a great deal of precision.
0:09:36 > 0:09:39- You really have to keep an eye on this.- Thank you very much.
0:09:39 > 0:09:43- Are you happy with that?- Yeah. No, it's stunning, absolutely beautiful.
0:09:43 > 0:09:44So now the real work starts!
0:09:44 > 0:09:46HE LAUGHS
0:09:48 > 0:09:51This is going to be probably the most technical bit of cooking
0:09:51 > 0:09:53I think I've ever done in my career.
0:09:53 > 0:09:55It's just making sure it's all on point.
0:09:55 > 0:09:57I need to really pull my A-game out today.
0:09:59 > 0:10:02Junior sous chef Elly will be making dessert.
0:10:02 > 0:10:06She has five years' experience of cooking at Michelin-star level,
0:10:06 > 0:10:08but very little in the pastry section.
0:10:08 > 0:10:11I'm actually quite looking forward to being on the pastry.
0:10:11 > 0:10:14Obviously, everything has to be so perfect and everything
0:10:14 > 0:10:17has to be on point so, yeah, there's no errors.
0:10:19 > 0:10:22She'll be preparing a dessert of hot ginger cake,
0:10:22 > 0:10:27candied pineapple, fresh pineapple rolled in grated coconut,
0:10:27 > 0:10:33served with a coconut and white miso puree and a pina colada sorbet.
0:10:35 > 0:10:40You've got your ginger cake mix here. It's 25g.
0:10:40 > 0:10:42Just with your spoon,
0:10:42 > 0:10:44just push the mix down into the bottom of the mould.
0:10:44 > 0:10:46It needs to be in the corners, though.
0:10:46 > 0:10:51The cake takes seven minutes to bake before being rested for two,
0:10:51 > 0:10:54during which time Elly must plate the dish.
0:10:54 > 0:10:57This is pineapple that has been just very lightly roasted
0:10:57 > 0:11:00- in white rum and muscovado sugar. - Yeah.
0:11:00 > 0:11:03So it's got that Caribbean flavour to it
0:11:03 > 0:11:06and we've got two pieces of fresh pineapple.
0:11:06 > 0:11:10We're just going to grate the fresh coconut on the top of there
0:11:10 > 0:11:14so that's just like that, a little bit of coconut snow.
0:11:14 > 0:11:18Gently take the sponge out of the mould
0:11:18 > 0:11:23and this is brushed with a molasses ginger syrup
0:11:23 > 0:11:24and it will soak in.
0:11:26 > 0:11:29That then sits on the plate at that angle.
0:11:29 > 0:11:32This is a wild herb, it's called pineapple weed.
0:11:32 > 0:11:34It smells and tastes like pineapple.
0:11:34 > 0:11:38A simple rocher, spoon in, up like that,
0:11:38 > 0:11:41and that's going to sit
0:11:41 > 0:11:43on top of that powder and so we're going to finish it off,
0:11:43 > 0:11:47sprinkle a little bit of that gingerbread and lime.
0:11:49 > 0:11:53- Really important that that cake is hot when it goes out.- Yep.
0:11:53 > 0:11:54Every time it comes up,
0:11:54 > 0:11:57- I'm going to do that and I'm going to check and test, OK?- So...
0:11:57 > 0:11:59So if that's cold,
0:11:59 > 0:12:01- it comes back and you've got to do the whole thing again.- OK.
0:12:01 > 0:12:03- That's another nine minutes on to your service.- Yeah.
0:12:03 > 0:12:04You can't reheat it.
0:12:07 > 0:12:09Being taught by Alyn is amazing.
0:12:09 > 0:12:13That dish is beautiful - every element is precise.
0:12:13 > 0:12:14Yeah, I'm happy.
0:12:21 > 0:12:25The restaurant's capacity is 45 covers.
0:12:27 > 0:12:30And it is fully booked for lunch.
0:12:30 > 0:12:31We have to get it right.
0:12:31 > 0:12:34They're here to cook for our customers
0:12:34 > 0:12:38so I can't allow food to go out that I wouldn't send out normally.
0:12:38 > 0:12:42The last time I did service was about ten years ago.
0:12:42 > 0:12:45I stopped working in restaurants because I just wanted
0:12:45 > 0:12:47a more laidback lifestyle.
0:12:47 > 0:12:50Today, I'm back into the madness.
0:12:50 > 0:12:53For me, I have a little bit of leeway cos I've worked in
0:12:53 > 0:12:56a Michelin restaurant before so I sort of know the standard
0:12:56 > 0:12:58that they're looking for.
0:13:00 > 0:13:04This is, you know, Chef's menu. It's his restaurant, it's his reputation.
0:13:04 > 0:13:06I can't let him down.
0:13:09 > 0:13:11Two covers, table seven.
0:13:11 > 0:13:16One lobster, one scallop, to follow - two monkfish. Yes, Chef.
0:13:16 > 0:13:20Let's go, put your lobster on now. Yes, Chef. OK.
0:13:20 > 0:13:23Arnaud's first orders are in.
0:13:23 > 0:13:25His challenge is to assemble the entire dish
0:13:25 > 0:13:29in the four and a half minutes it takes to cook the lobster tail.
0:13:29 > 0:13:32- Nice little rub, not too much.- Yes.
0:13:36 > 0:13:38- Did it break?- Yes.
0:13:39 > 0:13:43- When you do this, just be gentle as you pick it up.- Yes.
0:13:49 > 0:13:52Right, get me another plate.
0:13:52 > 0:13:54Get me another plate.
0:13:59 > 0:14:02Take it easy, take it easy.
0:14:02 > 0:14:05Right, chimichurri, this is all in the middle. You need it...
0:14:05 > 0:14:10A little bit on the end of your spoon like that, OK? Yes, Chef.
0:14:10 > 0:14:12Just like that, not like that. That's a pool, OK?
0:14:12 > 0:14:15That's a nice line. Just a few little leaves on there.
0:14:17 > 0:14:21For these guys to come into the kitchen and work to the beat
0:14:21 > 0:14:24of our drum instantly is really tricky.
0:14:25 > 0:14:27But, you know, you have to get on with it.
0:14:30 > 0:14:34- A touch more of the spice on top. - Yes, Chef.
0:14:34 > 0:14:37- Good. OK.- Service.
0:14:37 > 0:14:40- Are you happy with that?- I'm happy with it, Chef.- Good first go.
0:14:40 > 0:14:42- Thank you. - Let's go, table seven.
0:14:42 > 0:14:43I'm comfortable.
0:14:43 > 0:14:46The chef has explained very clearly what he is looking for.
0:14:46 > 0:14:48I just need to really focus.
0:14:52 > 0:14:55Right, James, you get your pigeon straight on, OK?
0:14:55 > 0:14:59- Nicely seasoned, your pan's on, oil in the pan.- Oui, Chef.
0:15:06 > 0:15:10James has two orders on for his pigeon dish.
0:15:10 > 0:15:12It's amazing. I'm loving every minute.
0:15:12 > 0:15:16He has just 30 seconds to sculpt the pigeon breast
0:15:16 > 0:15:20to Alyn's precise requirements.
0:15:22 > 0:15:24- You...- Hacking a little bit.
0:15:24 > 0:15:26You're using a lot of knife movements.
0:15:26 > 0:15:31You see, when you do it with one or two, it comes off so cleanly.
0:15:31 > 0:15:32Oui, Chef.
0:15:33 > 0:15:35That looks like a diamond.
0:15:40 > 0:15:43- Nice natural lines, James, not a diamond.- Oui, Chef.
0:15:43 > 0:15:47- With James taking too long with the butchery...- Aaah!
0:15:47 > 0:15:51..Chef has to step in and cook the garnish.
0:15:51 > 0:15:54I don't want to be helping you here, James, so you need to really...
0:15:54 > 0:15:55Oui, Chef.
0:15:55 > 0:15:58I've let myself down here. It's a joke.
0:15:58 > 0:16:01You'll be all right. There's time to redeem yourself.
0:16:04 > 0:16:05James's cooking is really nice,
0:16:05 > 0:16:07all the pigeons are cooked beautifully so far,
0:16:07 > 0:16:09but then it's just a bit of coordination.
0:16:09 > 0:16:12He's falling behind a little bit with the cooking
0:16:12 > 0:16:14of the mushrooms and the butchering of the pigeons. He'll be fine.
0:16:16 > 0:16:20Cooking at Michelin-star level is all about speed and precision.
0:16:20 > 0:16:22In the pastry section,
0:16:22 > 0:16:26Elly has to perfectly time her hot and cold dessert.
0:16:30 > 0:16:32Make sure it's all over. I don't want any dry patches.
0:16:32 > 0:16:38That's it. That's it, yeah, OK. Take your time.
0:16:38 > 0:16:41Dip your spoon into the sorbet first, OK?
0:16:41 > 0:16:46She also needs to perfectly rocher the pina colada sorbet.
0:16:46 > 0:16:48Rub the spoon with your hand, OK?
0:16:48 > 0:16:50Make sure that it comes off cleanly and you've got no loose bits.
0:16:52 > 0:16:56If you rub the spoon, it warms it up and it'll slide straight off.
0:16:59 > 0:17:02Can you do that one again? Take that one off and put another one on.
0:17:02 > 0:17:07Just try and get it a little bit more even, OK? Yes, Chef.
0:17:11 > 0:17:14OK? Yeah, OK, not bad.
0:17:15 > 0:17:18- That's your first one.- Yep. - But that's just one.
0:17:18 > 0:17:21I don't want to be getting rid of cakes, OK? Yes, Chef.
0:17:22 > 0:17:24Yeah, I need practice on rochering.
0:17:24 > 0:17:26I think that's the only thing that I feel a bit nervous about.
0:17:26 > 0:17:29The rest of it, I feel happy.
0:17:38 > 0:17:40With the restaurant now full...
0:17:40 > 0:17:42James, you've got four pigeon on there.
0:17:42 > 0:17:43Oui, Chef.
0:17:43 > 0:17:46..there's no respite in the kitchen.
0:17:46 > 0:17:50Dress the plate and then you get one more lobster ready. Yes, Chef. Good.
0:17:50 > 0:17:53And working his first service for ten years,
0:17:53 > 0:17:55Arnaud is feeling the pressure.
0:17:55 > 0:17:59Bring the guacamole next to the plate, rather than... Yes, Chef.
0:17:59 > 0:18:00Calm yourself down.
0:18:03 > 0:18:05You've got to move fast, Arnaud,
0:18:05 > 0:18:07but you've got to do it with grace and style.
0:18:10 > 0:18:11This is a very difficult dish.
0:18:11 > 0:18:14I need to be confident, I need to get on with it
0:18:14 > 0:18:17and make sure I don't let the team down.
0:18:19 > 0:18:24We need one more. That's broken. This is broken, OK? Yes, Chef.
0:18:29 > 0:18:31With Arnaud replating,
0:18:31 > 0:18:35the pressure is on James to pick up the pace with his pigeon dish.
0:18:35 > 0:18:38Remember what I said - 30 seconds to butcher a pigeon.
0:18:40 > 0:18:45If you cut it badly and it's gashed and we can't use it,
0:18:45 > 0:18:46we have to cook another pigeon.
0:18:46 > 0:18:49Getting it right is so important.
0:18:51 > 0:18:55It's so intense. It's precision or nothing. Hard, very hard.
0:18:55 > 0:18:57First time in a Michelin kitchen.
0:18:58 > 0:19:01- Keep it a little bit tighter in, OK? - Oui, Chef.
0:19:07 > 0:19:10- That all right, Chef?- Not bad. - Thank you.
0:19:10 > 0:19:13That goes on the tray. Service.
0:19:13 > 0:19:16James, that was your first one on your own there.
0:19:16 > 0:19:18- Well done, that was really good. - Oui, Chef.
0:19:18 > 0:19:21Another main successfully sent for service,
0:19:21 > 0:19:25but one of Elly's desserts is coming back.
0:19:25 > 0:19:28Elly, have a look at your plate. That's not...
0:19:28 > 0:19:31- Have you got another one? - No.- Let's get another one in.
0:19:31 > 0:19:33You've got to make sure that they're pushed down, Elly.
0:19:33 > 0:19:36Yes, Chef. You've got to make sure that the mix is right in the mould.
0:19:36 > 0:19:40Redress the whole thing, OK, get another cake in.
0:19:43 > 0:19:46Table three, we've got to do the dessert again, OK,
0:19:46 > 0:19:48so it's going to be another ten minutes, OK? Just let them know, OK?
0:19:48 > 0:19:51Can you apologise for me? Yes, Chef. Thank you.
0:19:51 > 0:19:53I need to do it again, the whole dish and the whole table
0:19:53 > 0:19:55and Lewis needs to do his dessert again
0:19:55 > 0:19:57so, yeah, I messed up a little bit there.
0:19:59 > 0:20:03The three-hour service is winding down,
0:20:03 > 0:20:07but the last table of six have all just ordered the lobster taco.
0:20:07 > 0:20:10This is the last table with the tacos, OK,
0:20:10 > 0:20:12so let's make this one perfect.
0:20:17 > 0:20:20I know we've got six here and it's a lot of plates to dress,
0:20:20 > 0:20:23but it's still important that they're all the same, yeah?
0:20:23 > 0:20:26- Yes, Chef. You're doing a good job so far.- Thank you.- Good.
0:20:29 > 0:20:31OK, let's get that last one on.
0:20:35 > 0:20:38- You go behind me with the seasoning, OK?- Yes.
0:20:40 > 0:20:42Very good, well done.
0:20:43 > 0:20:46- Good. That's really nice, Arnaud. - Thank you, Chef.
0:20:46 > 0:20:48- I'm very proud of you for that. - Thank you.- Good.
0:20:48 > 0:20:51OK, that's the Wine Room.
0:20:51 > 0:20:55- Well done!- Thank you, Chef.- OK? How does that feel now, to be finished?
0:20:55 > 0:20:56I'm glad it's finished.
0:20:59 > 0:21:02Service was very impressive. The standard was so high.
0:21:04 > 0:21:07I can't remember it being as hard as that. I'm sure it was.
0:21:09 > 0:21:12I quickly realised that I was very rusty.
0:21:13 > 0:21:16My starter was lobster, which was beautifully poached,
0:21:16 > 0:21:20beautifully presented with a taco, very tasty,
0:21:20 > 0:21:23very colourful and I really enjoyed it.
0:21:23 > 0:21:24It was lovely.
0:21:25 > 0:21:29The presentation was very, very attractive and appealing.
0:21:36 > 0:21:40This table's now waited nearly 20 minutes for this dessert.
0:21:40 > 0:21:41Yes, Chef, sorry.
0:21:41 > 0:21:44You understand how important it is, just packing in your moulds,
0:21:44 > 0:21:46getting everything absolutely perfect.
0:21:46 > 0:21:48You're doing a really good job, Elly,
0:21:48 > 0:21:50- but make this a really nice one. - Yes, Chef.
0:21:51 > 0:21:53Pressure!
0:21:53 > 0:21:54SHE LAUGHS
0:21:58 > 0:22:01OK, good.
0:22:01 > 0:22:05That's it, good. OK? Service.
0:22:07 > 0:22:11There was a few errors, but I think, to be honest,
0:22:11 > 0:22:14I'm not a pastry chef so I didn't do a bad job.
0:22:15 > 0:22:17The ginger cake was excellent.
0:22:17 > 0:22:19The texture of the cake was very good, the glazed pineapple
0:22:19 > 0:22:23and the coconut miso complemented it very, very well.
0:22:25 > 0:22:27With one pigeon left to serve...
0:22:27 > 0:22:29HE SIGHS
0:22:29 > 0:22:32..James is almost over the finish line.
0:22:32 > 0:22:35- You need to be really on form now, OK?- Oui, Chef.
0:22:35 > 0:22:38- Finish this off strong, OK? - Oui, Chef.- Good.
0:22:39 > 0:22:43- Watch your fingers. You OK with five minutes, yeah?- Oui, Chef.
0:22:44 > 0:22:47I've never done a service like this before in my life.
0:22:47 > 0:22:51Up against it all the time, I'm really happy with my cooking.
0:22:56 > 0:22:58It's the best one yet. Well done.
0:23:01 > 0:23:03- OK, well done. - Thank you so much, Chef.
0:23:03 > 0:23:04Really good job, well done.
0:23:08 > 0:23:11- I loved every minute.- Good. - Thank you so much, guys.
0:23:11 > 0:23:13That was an absolute experience.
0:23:13 > 0:23:14Would you like to come back tonight, yeah?
0:23:14 > 0:23:17- Would you like to do that again? - Don't tempt me, I'd love to.
0:23:20 > 0:23:24No plate sort of didn't leave the pass so, in my eyes,
0:23:24 > 0:23:25I think I've done well.
0:23:25 > 0:23:27HE CHUCKLES
0:23:27 > 0:23:31The pigeon was absolutely fantastic. It was so succulent.
0:23:31 > 0:23:34It went really well with the accompaniments on the dish.
0:23:34 > 0:23:36Beautifully presented, really refined - lovely.
0:23:36 > 0:23:38I don't think there was enough of it.
0:23:40 > 0:23:44The pigeon was cooked to perfection. I love my pigeon pink.
0:23:47 > 0:23:51It's hard for us to have three cooks in the kitchen
0:23:51 > 0:23:54on a busy service, but I'm really impressed.
0:24:00 > 0:24:02Arnaud was good,
0:24:02 > 0:24:06but I felt like he wasn't in his comfort zone whatsoever.
0:24:07 > 0:24:10He seemed really nervous all the way through.
0:24:10 > 0:24:12I think, towards the end, he got better.
0:24:15 > 0:24:19I think James did a great job today. Really tough dish, that.
0:24:19 > 0:24:21Lots going on.
0:24:21 > 0:24:24I have to say that every pigeon that he cooked was really good.
0:24:26 > 0:24:32Elly finished off very well. Her sorbet ended up looking pretty good.
0:24:49 > 0:24:51It's day two in central London
0:24:51 > 0:24:56and the chefs have one final chance to impress Alyn.
0:24:59 > 0:25:03They have to cook one of his signature dishes -
0:25:03 > 0:25:07pan-fried Cornish turbot, served with ratatouille,
0:25:07 > 0:25:10aerated bouillabaisse,
0:25:10 > 0:25:14rouille and an amaretto and black olive crumb.
0:25:14 > 0:25:17So, the signature dish is a dish
0:25:17 > 0:25:19that I've had on the menu for some time.
0:25:19 > 0:25:21I really, really like it. It's a lovely dish.
0:25:23 > 0:25:27The dish is an interpretation of French fish soup so bouillabaisse.
0:25:28 > 0:25:32We make a stock with red mullet bones and we add that
0:25:32 > 0:25:34into a hollandaise sauce,
0:25:34 > 0:25:39but then we put it into a siphon and that turns it into more of a mousse.
0:25:39 > 0:25:44A rouille is classically mayonnaise, but made with potatoes
0:25:44 > 0:25:47and then you spread it on croutons with Parmesan cheese
0:25:47 > 0:25:49sprinkled on the top, but what we do is we take all of that
0:25:49 > 0:25:51and put it together.
0:25:51 > 0:25:52The rouille and the bouillabaisse
0:25:52 > 0:25:55could have a tendency to separate and split.
0:25:57 > 0:26:00Turbot only takes a few minutes to cook.
0:26:00 > 0:26:03Cook it until it's still slightly pink in the middle.
0:26:03 > 0:26:06Number one - I'm going to look at the aesthetic.
0:26:06 > 0:26:08I'm going to see how they've put the food on the plate.
0:26:08 > 0:26:12I want to see some finesse in the way they've dressed the dish.
0:26:12 > 0:26:15Definitely, the key to getting the dish right
0:26:15 > 0:26:19is to get the textures perfect on the bouillabaisse mousse.
0:26:19 > 0:26:23It's really important. I want it to be silky
0:26:23 > 0:26:25and I want it to be nice and moussey.
0:26:41 > 0:26:45I love bouillabaisse and the rouille mayonnaise,
0:26:45 > 0:26:47I've never made that personally before.
0:26:47 > 0:26:49That will be a challenge today.
0:26:50 > 0:26:54I'm not quietly confident, as I may be usually, but we shall see.
0:26:54 > 0:26:55Only time will tell.
0:26:58 > 0:27:02Obviously, I've made ratatouille hundreds of times being French,
0:27:02 > 0:27:06but there's ratatouille and then there's Alyn ratatouille!
0:27:06 > 0:27:12The way that I make my ratatouille is that I cut everything into a dice
0:27:12 > 0:27:14and it's all exactly the same size.
0:27:14 > 0:27:18And so it's really important that you can see all these little squares
0:27:18 > 0:27:21of the vegetables and they're all uniform.
0:27:23 > 0:27:25It could go wrong, really, at any point,
0:27:25 > 0:27:29but the ultimate challenge, of course, is the cooking of the fish.
0:27:50 > 0:27:52I'm ready.
0:28:14 > 0:28:19- How was that?- A bit nerve-racking. - Yeah?- Yeah. I think I did OK.
0:28:19 > 0:28:22It looks nice. The fish looks nicely cooked.
0:28:22 > 0:28:25The bouillabaisse is a little bit flat, though.
0:28:26 > 0:28:28We'll see how it tastes.
0:28:34 > 0:28:35Really good.
0:28:36 > 0:28:38It's really nice.
0:28:38 > 0:28:40Good balance, nice seasoning -
0:28:40 > 0:28:42- you've really seasoned the fish well.- Thank you.
0:28:42 > 0:28:43The fish is cooked lovely.
0:28:43 > 0:28:47Maybe another 30 seconds or so less, but that's really splitting hairs.
0:28:47 > 0:28:51The rouille is really good, really nice and the ratatouille is nice.
0:28:51 > 0:28:52It's got a little bite to it. That's good,
0:28:52 > 0:28:54- that's really well judged. - Thank you.
0:28:54 > 0:28:55The only thing that is different
0:28:55 > 0:28:57to how I would do it is the bouillabaisse.
0:28:57 > 0:29:01- It's slightly underseasoned and just to mousse it up a bit more.- OK.
0:29:01 > 0:29:04Cos it's kind of gone flat as a sauce, but flavour-wise,
0:29:04 > 0:29:06really comes together nicely. I'm really impressed.
0:29:08 > 0:29:11- Well done, thank you. - Thank you, Chef.
0:29:14 > 0:29:16I'm really, really proud of myself.
0:29:16 > 0:29:19It was really nice to see him smiling
0:29:19 > 0:29:22and that's a good thing for me so he must have enjoyed it.
0:29:24 > 0:29:27To be honest with you, it's quite hard for me.
0:29:27 > 0:29:31A ratatouille, in that standard, pretty difficult,
0:29:31 > 0:29:34but I'm going to try to give it justice.
0:29:53 > 0:29:55I think the way the chef would make it look
0:29:55 > 0:29:57would be very different, I'm sure.
0:29:57 > 0:30:00That's why he's got a Michelin star, that's why I haven't!
0:30:22 > 0:30:24Initially...
0:30:24 > 0:30:25it looks a little bit messy.
0:30:25 > 0:30:28It's not as I expected it to come on the plate,
0:30:28 > 0:30:30I expected the ratatouille to all be together.
0:30:37 > 0:30:40The fish is slightly overcooked.
0:30:40 > 0:30:43The ratatouille is a little bit underseasoned.
0:30:43 > 0:30:45The rouille is less apparent.
0:30:45 > 0:30:46It's not adding anything to the dish
0:30:46 > 0:30:48- because you haven't put enough on. - OK.
0:30:48 > 0:30:50The bouillabaisse - really nice.
0:30:50 > 0:30:53You've really captured that and you've got the consistency
0:30:53 > 0:30:55just right so it's nice and moussey.
0:30:55 > 0:30:57You've been very shy with the crumb as well
0:30:57 > 0:30:59and the crumb gives it nice texture.
0:30:59 > 0:31:02You've done a pretty good job there, though, and I'm really pleased.
0:31:02 > 0:31:05Generally, if I give you a word of advice,
0:31:05 > 0:31:10it would be breathe and just compose yourself, just be a bit calmer.
0:31:10 > 0:31:12Be more confident in yourself because you can cook.
0:31:14 > 0:31:17- Thank you.- Thank you very much, Chef. Thank you.- Well done.
0:31:21 > 0:31:25The feedback from the chef - totally spot on.
0:31:26 > 0:31:30I need to feel more confident, but I think I did it justice today
0:31:30 > 0:31:34and I can't wait to get back and cook more.
0:31:36 > 0:31:38Having seen what I saw on the pass yesterday,
0:31:38 > 0:31:41it's trying to sort of take on board what I was overseeing
0:31:41 > 0:31:42and watching and trying to bring that
0:31:42 > 0:31:44to my dish today, really, I think.
0:32:03 > 0:32:08There's a few bits in there that I haven't done before as a chef
0:32:08 > 0:32:10and I didn't truly understand
0:32:10 > 0:32:13so I've done the best I can do, I think.
0:32:39 > 0:32:40The fish is perfectly cooked.
0:32:42 > 0:32:44From the way you cooked your pigeon yesterday,
0:32:44 > 0:32:46I expected you to do a similar job today.
0:32:47 > 0:32:50So, the bouillabaisse needs more shaking when it's in that gun.
0:32:50 > 0:32:52The more you shake it, the thicker it gets
0:32:52 > 0:32:55and what I'm looking for is more like a mousse.
0:32:55 > 0:32:59I'd like to have had the aubergine through the ratatouille as well.
0:32:59 > 0:33:02One thing you're lacking in the dish is seasoning.
0:33:02 > 0:33:04Some of the other elements,
0:33:04 > 0:33:06you could have just tasted a bit more, maybe.
0:33:06 > 0:33:09That's a running theme for me!
0:33:09 > 0:33:13If you've been told that before, then you should take that on board.
0:33:13 > 0:33:15- OK?- I can't thank you enough, Chef.
0:33:15 > 0:33:17This has been an absolute joy for me
0:33:17 > 0:33:19and it's going to stay with me to my dying day.
0:33:19 > 0:33:21- Thank you very much. - Thank you, Chef.
0:33:21 > 0:33:23- Well done, cheers. - Thank you very much.
0:33:28 > 0:33:30I do feel a bit annoyed.
0:33:32 > 0:33:35I feel that having that lack of knowledge has let me down.
0:33:35 > 0:33:38It's always the same. I seem to be hit and miss.
0:33:38 > 0:33:40I'm not getting it right.
0:33:40 > 0:33:44But maybe that's how it's meant to be, I don't know.
0:33:46 > 0:33:49It's been good having them here, I enjoyed it.
0:33:49 > 0:33:51It's nice to have three different personalities
0:33:51 > 0:33:53come in to the kitchen.
0:33:53 > 0:33:56They all showed some strengths and some weaknesses.
0:33:57 > 0:34:00To see them respond and work the way they did,
0:34:00 > 0:34:02I think, was really encouraging.
0:34:03 > 0:34:06Today was brilliant.
0:34:06 > 0:34:08I feel like I'm back in the game and, yeah,
0:34:08 > 0:34:11I can't wait to do more and, yeah, brilliant.
0:34:13 > 0:34:15I'm really happy.
0:34:15 > 0:34:17For the last two days, I've worked hard.
0:34:18 > 0:34:21To get into the finals, I want it quite bad now
0:34:21 > 0:34:23so I'm going to bring my A-game
0:34:23 > 0:34:25and make sure that the next two courses are perfect.
0:34:28 > 0:34:30I've really enjoyed myself working for Alyn,
0:34:30 > 0:34:33really privileged and what an amazing person.
0:34:33 > 0:34:34He really was a good guy.
0:34:54 > 0:34:57Having worked with a chef like Alyn Williams, I would really love
0:34:57 > 0:35:01our three chefs to try and elevate their food to a whole new level.
0:35:02 > 0:35:04The pressure is on.
0:35:04 > 0:35:09They have got to fight it out for that place in finals week.
0:35:09 > 0:35:11Today has got to be exceptional.
0:35:25 > 0:35:27Today is all about your food
0:35:27 > 0:35:30and cooking for that place in the finals week.
0:35:30 > 0:35:35This is it. Two of your best plates of food.
0:35:35 > 0:35:37You have an hour and 45 minutes.
0:35:38 > 0:35:40We can only take two of you,
0:35:40 > 0:35:43one of you will be leaving the competition today.
0:35:44 > 0:35:45Off you go.
0:35:56 > 0:35:58Hopefully I've got enough fight in me
0:35:58 > 0:36:00to blow these guys out the water today.
0:36:03 > 0:36:07Friendship stays at the door as soon as I walk in, unfortunately.
0:36:09 > 0:36:11It's all about me and my food when I get in there
0:36:11 > 0:36:14and making sure I make this lot look silly, you know?
0:36:17 > 0:36:20- How are you, James?- Stressed, nervous. This is massive for me.
0:36:20 > 0:36:23You know, I'm a little boy from down south, nothing like this happens.
0:36:23 > 0:36:25Do you know what I mean? I'm blown away.
0:36:25 > 0:36:27How did you find your time in Alyn's kitchen?
0:36:27 > 0:36:30I have never done any form of Michelin star cooking at all,
0:36:30 > 0:36:33but to walk away feeling like I smashed it
0:36:33 > 0:36:38and that I owned the section, I felt so great about myself, I really did.
0:36:38 > 0:36:39What are the two dishes?
0:36:39 > 0:36:42So, I've got a halibut bourguignon for the main course.
0:36:42 > 0:36:45So, a nice piece of halibut with all the bourguignon garnish
0:36:45 > 0:36:47and a nice, rich jus to go with it,
0:36:47 > 0:36:50with some savoy and samphire and some salt-baked Jerseys.
0:36:50 > 0:36:54And then for the dessert, I've got a baked calvados custard,
0:36:54 > 0:36:57burnt apple puree, crumble, apple beignets,
0:36:57 > 0:36:59and some little caramelised apple balls.
0:37:00 > 0:37:03So, sort of a play with an apple crumble, really.
0:37:03 > 0:37:05Where's the inspiration come from?
0:37:05 > 0:37:08These dishes, I'll eat at home, I'll make them at home.
0:37:08 > 0:37:10And it's just bringing that everyday food into the next level.
0:37:10 > 0:37:13It's going to be packed with presentation, flavour,
0:37:13 > 0:37:16and hopefully you guys are going to get it and understand it.
0:37:16 > 0:37:18- OK. Good luck.- Thank you very much.
0:37:22 > 0:37:25James is going to have to be very careful that all these big,
0:37:25 > 0:37:29rich flavours don't overtake that fabulous flavour of the halibut.
0:37:31 > 0:37:34At the end of the day, the halibut is the main event.
0:37:34 > 0:37:37He's already been picked up in the competition for his seasoning,
0:37:37 > 0:37:40and again in Alyn Williams' kitchen also.
0:37:41 > 0:37:44James now needs to be very careful he doesn't go too far
0:37:44 > 0:37:47and season things too much, because the dish will be inedible.
0:37:49 > 0:37:50James' custard dessert,
0:37:50 > 0:37:53he's cooked it and set it in a large serving bowl.
0:37:53 > 0:37:55It looks quite a big portion.
0:37:57 > 0:38:00What he can do to really make us an outstanding plate of food
0:38:00 > 0:38:02is how he's going to dress it in the end,
0:38:02 > 0:38:04all the little garnishes along the top.
0:38:04 > 0:38:07This could look quite stunning if he gets it right.
0:38:07 > 0:38:11Chefs, you've had 35 minutes gone, one hour and ten minutes left.
0:38:19 > 0:38:22Well, you know, I'd love to make it through to the final.
0:38:22 > 0:38:23I really would.
0:38:24 > 0:38:28- To be honest, I didn't sleep very much last night. - HE LAUGHS
0:38:28 > 0:38:31I've got to nail it today. If I don't nail it, I'll probably go.
0:38:37 > 0:38:39- Arnaud, how are you?- Yeah, very happy, a lot more relaxed.
0:38:39 > 0:38:42How was your time at Alyn Williams' restaurant?
0:38:42 > 0:38:45I hadn't been in a kitchen like that for a very long time.
0:38:45 > 0:38:49The chef sort of said that I should be more confident, relaxed
0:38:49 > 0:38:52and really enjoy the food, which is what I'm doing today.
0:38:52 > 0:38:55Everything is going to be done but I need to really enjoy it.
0:38:55 > 0:38:58- What's your menu? - Roast squab pigeon with a samosa,
0:38:58 > 0:39:00carrot puree, goat curd,
0:39:00 > 0:39:04seasoned with chermoula, a North African condiment.
0:39:04 > 0:39:07What a very, very different plate of food from you, wow.
0:39:07 > 0:39:08I love Morocco.
0:39:08 > 0:39:10People of this country like to have a curry.
0:39:10 > 0:39:13In France, we have couscous and tagine.
0:39:13 > 0:39:15- That's where it's coming from. - What about the dessert?
0:39:15 > 0:39:18Limoncello and sultana sponge cake and a Sicilian lemon curd.
0:39:18 > 0:39:20This is going to be really interesting to see,
0:39:20 > 0:39:22I'm really looking forward to your menu.
0:39:22 > 0:39:25- And I'm really looking forward to these new flavours.- Thank you.
0:39:25 > 0:39:27Very exciting. Very exciting menu, too.
0:39:30 > 0:39:33I like the sound of Arnaud's cooking.
0:39:33 > 0:39:37All of that great balance of these amazing spices and flavours
0:39:37 > 0:39:39of Morocco and North Africa.
0:39:40 > 0:39:46Arnaud's dish is all about getting that cooking of the pigeon right.
0:39:46 > 0:39:47We want it lovely and pink.
0:39:49 > 0:39:51The samosas, they need to be cooked well.
0:39:51 > 0:39:54Lovely and crispy, yet still moist on the inside.
0:39:56 > 0:40:00Arnaud's dessert is a sponge of limoncello and sultanas.
0:40:00 > 0:40:03You can get it wrong and you can get it right.
0:40:03 > 0:40:05It's a very simple thing to make.
0:40:05 > 0:40:08Any mistakes, it's going to get spotted.
0:40:09 > 0:40:11I've got quite a lot of stuff to do still.
0:40:11 > 0:40:14So... Yeah, need to speed up a bit.
0:40:14 > 0:40:17Chefs, you've got 30 minutes remaining.
0:40:24 > 0:40:28Everything relies on these two dishes today.
0:40:28 > 0:40:30I'm going to cook my heart out.
0:40:33 > 0:40:36For me, it's all about consistency and precision,
0:40:36 > 0:40:39and if I can nail that, then the two dishes are going to be beautiful.
0:40:42 > 0:40:45For my main course today, I'm doing sea bass
0:40:45 > 0:40:49with creamed summer sweetcorn and crab through it.
0:40:49 > 0:40:52And I'm using sweetcorn juice as the thickener,
0:40:52 > 0:40:54so it's almost like a risotto.
0:40:54 > 0:40:57And I'm doing a chorizo bombon, crab vinaigrette,
0:40:57 > 0:41:00- so I'm making a crab and shellfish stock.- What about the dessert?
0:41:00 > 0:41:04Honey roast peach with pickled cherries, roasted peach puree,
0:41:04 > 0:41:07- Sauternes ice cream and almond financier.- Wow.
0:41:07 > 0:41:10- Oh, a lot of work there, Elly. - Yes.
0:41:10 > 0:41:12At the moment, so far, so good.
0:41:12 > 0:41:16- Elly, you can just about see the finals from here.- Yes.
0:41:16 > 0:41:19- How does that feel? - I'm quite nervous, to be honest,
0:41:19 > 0:41:22but if I can nail these two dishes, I'm really...
0:41:22 > 0:41:25Well, it would be an amazing achievement to get into the finals.
0:41:28 > 0:41:31I like the sound of Elly's main course a lot.
0:41:32 > 0:41:35They're ingredients I know work together
0:41:35 > 0:41:38and would certainly choose if I saw them on a menu.
0:41:40 > 0:41:42The arancini's got to be beautifully deep-fried
0:41:42 > 0:41:44and a crunchy coating.
0:41:44 > 0:41:48You want to be able to taste the rice with the chorizo sausage.
0:41:49 > 0:41:53And the crispy skin of the sea bass is also quite important.
0:41:53 > 0:41:56It's got to be beautifully coloured and nice and crispy.
0:41:57 > 0:42:00Elly is using peaches.
0:42:00 > 0:42:01I hope she's tasted the peaches
0:42:01 > 0:42:05to see how sweet and how ripe they are.
0:42:05 > 0:42:06If they're naturally sweet,
0:42:06 > 0:42:10too much honey could overtake this beautiful fruit.
0:42:10 > 0:42:14The flavours of these ingredients, honey roasted peach,
0:42:14 > 0:42:15Sauternes ice cream.
0:42:16 > 0:42:18This dish sounds absolutely divine.
0:42:21 > 0:42:24Chefs, you've got five minutes left.
0:42:31 > 0:42:33Game time now, so got to get focused.
0:42:38 > 0:42:41You have just two minutes left.
0:42:46 > 0:42:49You get to a point where it's crunch time.
0:42:49 > 0:42:52- Chefs, you've got 60 seconds. - It's crunch time now.
0:43:02 > 0:43:04Time's up. That is it.
0:43:07 > 0:43:08Well done.
0:43:10 > 0:43:14Guys, we've done the best that we can, all right? Well done.
0:43:14 > 0:43:17- Are you all right? - This is tough.- That was hard.
0:43:19 > 0:43:23Arnaud has cooked a North African-inspired dish
0:43:23 > 0:43:26of roast pigeon in chermoula marinade,
0:43:26 > 0:43:28served with carrot puree,
0:43:28 > 0:43:31pigeon offal samosa dipped in pistachio crumb,
0:43:31 > 0:43:34garnished with goat curd,
0:43:34 > 0:43:37fresh almonds and dried rose petals,
0:43:37 > 0:43:39finished with a red wine glaze.
0:43:41 > 0:43:46Your main course has a beautiful refinement to it.
0:43:46 > 0:43:48- That looks fantastic. - Thank you, Chef.
0:43:59 > 0:44:02I think that dish is absolutely knockout.
0:44:03 > 0:44:05I love the flavour.
0:44:05 > 0:44:08I love the cooking, I love the decoration.
0:44:08 > 0:44:12I never thought I'd see a dish like that from you.
0:44:12 > 0:44:16The carrot puree is great. The cooking of the pigeon is delicious.
0:44:16 > 0:44:18The sauce is huge in flavour.
0:44:18 > 0:44:21The samosa has got a lovely texture to it,
0:44:21 > 0:44:23I love the spice going through it.
0:44:23 > 0:44:25You know, Arnaud, for me, this is probably the best dish
0:44:25 > 0:44:28you've cooked in this competition. I really do.
0:44:28 > 0:44:30I think it's an absolute triumph.
0:44:31 > 0:44:33Really tasty plate of food,
0:44:33 > 0:44:37really impressed in how you could balance such strong flavours.
0:44:38 > 0:44:40Very well done. Impressed.
0:44:41 > 0:44:45For dessert, Arnaud has made limoncello and sultana cake
0:44:45 > 0:44:48with mascarpone sorbet,
0:44:48 > 0:44:51sultana puree, lemon curd
0:44:51 > 0:44:53and a pine nut praline.
0:45:04 > 0:45:06Presentation could be better.
0:45:06 > 0:45:09But having sad that, I do really like the flavour of the dish,
0:45:09 > 0:45:12I love the cake, it's lovely and light, which is great.
0:45:12 > 0:45:15And the lemon curd on the plate, I'm a big fan of lemon curd,
0:45:15 > 0:45:16I think it's fabulous.
0:45:16 > 0:45:20The sorbet works very well, it's refreshing and creamy.
0:45:20 > 0:45:22I think you've got it done very, very well.
0:45:24 > 0:45:26I like cake. That's a good cake.
0:45:26 > 0:45:28SHE LAUGHS
0:45:28 > 0:45:29And then you've got the lemon curd,
0:45:29 > 0:45:32you've got the praline on it, which just breaks away.
0:45:32 > 0:45:34Really tasty plate of food.
0:45:34 > 0:45:37It's very simple, yet something that just makes you happy to eat.
0:45:41 > 0:45:43The feeling of getting such feedback, amazing,
0:45:43 > 0:45:47especially at this stage of the competition.
0:45:47 > 0:45:49They are very hard to impress, so it feels great.
0:45:52 > 0:45:54Elly's main is roast sea bass,
0:45:54 > 0:45:57served with sweetcorn and crab risotto,
0:45:57 > 0:46:01spring onions, chorizo arancini,
0:46:01 > 0:46:03and finished with a crab vinaigrette.
0:46:14 > 0:46:16Elly, I really like the presentation.
0:46:16 > 0:46:18It's very neat, very precise.
0:46:18 > 0:46:22For me, I think the fish has been cooked perfectly.
0:46:22 > 0:46:24My disappointment is you've left off
0:46:24 > 0:46:27the crab reduction that you've made into a dressing.
0:46:27 > 0:46:29There's only a little bit sprinkled on the plate,
0:46:29 > 0:46:31you're not getting that wonderful flavour through it.
0:46:31 > 0:46:33It was so good, you took a lot of time to make it,
0:46:33 > 0:46:37don't leave it off, serve it.
0:46:37 > 0:46:39But I think it's a good dish.
0:46:39 > 0:46:42It's actually very delicious.
0:46:42 > 0:46:45The fish is really nicely cooked, Elly. It's got a lovely crisp skin,
0:46:45 > 0:46:48it's lovely and soft and moist in the centre.
0:46:48 > 0:46:51It complements the sweetcorn crab risotto underneath.
0:46:51 > 0:46:53And I love the fact you've still retained the bite
0:46:53 > 0:46:55of the sweetcorn as well.
0:46:55 > 0:46:58The arancini is beautifully cooked, it's nice and brown.
0:46:58 > 0:47:00The flavour, though, of the chorizo
0:47:00 > 0:47:02is just not coming through strong enough.
0:47:02 > 0:47:04It would have worked so much better
0:47:04 > 0:47:06if there was more of it on this dish.
0:47:07 > 0:47:11Elly's honey roast peach is topped with almond crumb,
0:47:11 > 0:47:13and served with roasted peach puree,
0:47:13 > 0:47:16a warm almond financier,
0:47:16 > 0:47:17pickled cherries
0:47:17 > 0:47:20and Sauternes ice cream.
0:47:20 > 0:47:21I really like your presentation.
0:47:21 > 0:47:25Again, it's just absolutely nice and delicately put together.
0:47:25 > 0:47:27I would have liked another peach, though.
0:47:27 > 0:47:28MARCUS LAUGHS
0:47:37 > 0:47:40The roasted peach is wonderful. It's sweet, but still quite sharp,
0:47:40 > 0:47:43and I like that there's still a bit of body to the actual peach.
0:47:43 > 0:47:45I wish you had put another slice on there.
0:47:47 > 0:47:49I think the ice cream, the peach,
0:47:49 > 0:47:52the burnt peach puree, the pickled cherry
0:47:52 > 0:47:55and the crunchiness of the almond on the plate -
0:47:55 > 0:47:58these just work so well, all in harmony together.
0:47:58 > 0:48:02It's the type of dish I would eat in a restaurant and I think
0:48:02 > 0:48:05I could eat in all over again. It's that good.
0:48:05 > 0:48:07Thank you very much.
0:48:12 > 0:48:14- Well done.- Thanks.
0:48:14 > 0:48:17- All right?- Yeah, I feel much better now. They loved my dessert.
0:48:20 > 0:48:23When they give you amazing comments, you know, you just have
0:48:23 > 0:48:25shivers through your body and you think,
0:48:25 > 0:48:28"Oh, you know, what I have done today is really good."
0:48:28 > 0:48:31'But you just don't know what is going to happen.'
0:48:31 > 0:48:34So, hopefully, fingers crossed, but we'll see.
0:48:35 > 0:48:39Finally, James has made pan-fried halibut,
0:48:39 > 0:48:42served with port-poached salsify,
0:48:42 > 0:48:43cep puree,
0:48:43 > 0:48:46confit Jersey Royals,
0:48:46 > 0:48:48Savoy cabbage, with samphire,
0:48:48 > 0:48:50garnished with fresh girolles
0:48:50 > 0:48:53and finished with red wine Bourguignon sauce.
0:49:07 > 0:49:09The fish has been cooked wonderfully
0:49:09 > 0:49:11and that sauce... My goodness.
0:49:11 > 0:49:14The flavour in your Bourguignon sauce is delicious.
0:49:14 > 0:49:17The bacon brings that saltiness, that is very much needed,
0:49:17 > 0:49:19cos I find the fish is actually quite bland.
0:49:19 > 0:49:21The cep puree has got a lovely texture to it,
0:49:21 > 0:49:23but I find it under-seasoned.
0:49:23 > 0:49:26These are the finer things that we still need
0:49:26 > 0:49:30to fine-tune with you, like when you are using the lardons,
0:49:30 > 0:49:32you need to trim the end bits off.
0:49:32 > 0:49:35But, in saying that, it is a good eating plate of food, James.
0:49:35 > 0:49:36Thank you very much.
0:49:37 > 0:49:41What we have here is a fabulously tasting plate of food.
0:49:41 > 0:49:43Really good, big flavours.
0:49:43 > 0:49:46The red wine sauce is absolutely a delight. It is divine.
0:49:46 > 0:49:50I think, though, there is one point I am going to have to stress to you.
0:49:50 > 0:49:53You need to start refining your finishing touch. That is the
0:49:53 > 0:49:56finishing of the mushrooms, the finishing of the potatoes,
0:49:56 > 0:49:59the little hint of seasoning, here and there. We are looking for
0:49:59 > 0:50:03very precise finishing touches in ALL the fine details here.
0:50:03 > 0:50:06A few little errors on this plate, but it does taste good, though.
0:50:06 > 0:50:10Thank you, Chef. Thank you very much.
0:50:10 > 0:50:13For dessert, James has served Calvados custard,
0:50:13 > 0:50:15with burnt apple puree,
0:50:15 > 0:50:18caramelised apple balls,
0:50:18 > 0:50:22apple beignet, topped with cinnamon oat crumble.
0:50:30 > 0:50:33James, that is the biggest bowl of custard I have ever had.
0:50:33 > 0:50:34SHE LAUGHS
0:50:34 > 0:50:38Even Gregg would struggle eating that, Jim. Bloody hell!
0:50:38 > 0:50:40Actually, I'd like to see him try!
0:50:40 > 0:50:41LAUGHTER
0:50:41 > 0:50:43The custard itself is very creamy
0:50:43 > 0:50:47and I like that you can taste the Calvados through it.
0:50:47 > 0:50:49Now, on its own, I find it very rich.
0:50:49 > 0:50:53What I do like is when you get a spoonful of the custard with
0:50:53 > 0:50:56the cinnamon oat, the burnt apple puree
0:50:56 > 0:50:58and then some of that beignet.
0:50:58 > 0:50:59It's delicious together.
0:50:59 > 0:51:02I just think it's such a big portion.
0:51:03 > 0:51:05I really do like the Calvados custard.
0:51:05 > 0:51:07The beignet is fantastic.
0:51:07 > 0:51:10The fresh apple that is around the dish just brings a little bit
0:51:10 > 0:51:13of acid to cut through the richness of the dish itself.
0:51:13 > 0:51:15The crumble gives it a really good texture as well.
0:51:15 > 0:51:19I have got to say, though, James, you couldn't eat all that, mate.
0:51:19 > 0:51:21Gosh, that is one big, rich dessert.
0:51:21 > 0:51:23You'd need a bucket of Calvados to drink with it!
0:51:23 > 0:51:28You know what, at the end of the day, it's a big portion. So what?
0:51:28 > 0:51:29It tastes great.
0:51:29 > 0:51:32Fantastic. Thank you so much. Thank you.
0:51:35 > 0:51:37I feel absolutely exhausted now.
0:51:37 > 0:51:40I have put everything that I could into those two dishes.
0:51:44 > 0:51:46'But, if I make it through to the next round,'
0:51:46 > 0:51:49then I really need to, sort of, polish my act a little bit, I think.
0:51:50 > 0:51:53You should be proud of what you have done today.
0:51:53 > 0:51:55We have eaten well.
0:51:57 > 0:52:00You have given us a lot to discuss.
0:52:00 > 0:52:03Go and take a break. We will see you back here in a while.
0:52:19 > 0:52:21Great cooking today by our chefs.
0:52:21 > 0:52:23They have all come in here,
0:52:23 > 0:52:26great attitude and great focus.
0:52:26 > 0:52:28Very, very happy.
0:52:28 > 0:52:31And really good to see our chefs stepping up to the mark.
0:52:33 > 0:52:36Really enjoyed Arnaud's pigeon dish.
0:52:36 > 0:52:40Those beautiful Moroccan spices were just absolutely divine.
0:52:40 > 0:52:43The little bits of curd that he had around the plate just mellowed
0:52:43 > 0:52:46this dish out beautifully well. A very well accomplished dish
0:52:46 > 0:52:50from a chef who has just really come into his own right now.
0:52:50 > 0:52:52Dish of the day, for me.
0:52:52 > 0:52:55I thought Arnaud's dessert was not so appealing in the presentation,
0:52:55 > 0:52:57but, boy, was it delicious.
0:52:57 > 0:53:00Very simple, but for me, just so great to eat.
0:53:00 > 0:53:02I've enjoyed both these dishes from Arnaud today.
0:53:04 > 0:53:07- ARNAUD:- I'd love to carry on, I really would. I really want it.
0:53:07 > 0:53:09But there is nothing else I can do now. This is it.
0:53:09 > 0:53:13This is crunch time, so...we'll know shortly.
0:53:13 > 0:53:16Ellie's cooking is fabulous at the moment.
0:53:16 > 0:53:18She is doing very, very well.
0:53:18 > 0:53:22Two great dishes and a great choice of ingredients, also.
0:53:22 > 0:53:25The combination of flavours today, the little sweetcorn risotto
0:53:25 > 0:53:28with the crab running through it - absolutely divine.
0:53:28 > 0:53:30But this dish was crying out for a few little...
0:53:30 > 0:53:34More chorizo, more crab and more of that fabulous dressing.
0:53:34 > 0:53:37Ellie's dessert - another lovely presented plate of food from her.
0:53:37 > 0:53:39Again, very well thought out.
0:53:39 > 0:53:42The peach was perfect. It was beautifully cooked.
0:53:42 > 0:53:45The Sauternes ice cream was fantastic.
0:53:45 > 0:53:49I would have just liked a little bit more peach on the plate.
0:53:49 > 0:53:52My concern with Ellie is, she just has so much restraint.
0:53:52 > 0:53:55She is worried so much about how perfect it looks,
0:53:55 > 0:53:58she sort of forgets about the eating of it and how much
0:53:58 > 0:53:59should be on the plate.
0:53:59 > 0:54:00- ELLIE:- For what I've done today,
0:54:00 > 0:54:03I think I should be able to get through to the finals.
0:54:03 > 0:54:05But it was the hardest round, by far.
0:54:06 > 0:54:08James' food today, again,
0:54:08 > 0:54:09very delicious.
0:54:09 > 0:54:13The halibut main course, with the Bourguignon sauce,
0:54:13 > 0:54:14was divine.
0:54:14 > 0:54:18I just found it, again, a big portion of food.
0:54:18 > 0:54:21The only elements he really needs to work on are just a touch
0:54:21 > 0:54:25of refinement and just a little pinch of salt, here and there,
0:54:25 > 0:54:27it's not such a bad thing. The pudding was massive.
0:54:27 > 0:54:29The flavours were fantastic.
0:54:29 > 0:54:32Beautiful autumnal-flavoured dish here. Just too big.
0:54:33 > 0:54:36- JAMES:- I am on the cusp of really, sort of, getting to somewhere that
0:54:36 > 0:54:39I never expected to be. I am quietly confident,
0:54:39 > 0:54:42but I could be wrong. You know, there is two others in there
0:54:42 > 0:54:45that have cooked superbly today as well.
0:54:48 > 0:54:51This is a really tough decision.
0:54:51 > 0:54:53All three of our chefs today have delivered.
0:54:53 > 0:54:56Wow. Not an easy choice.
0:55:07 > 0:55:10We can see how much this means to all three of you.
0:55:16 > 0:55:19I'm really sorry to have to say that we can only take
0:55:19 > 0:55:21two of our best chefs through.
0:55:27 > 0:55:30The chef leaving the competition is...
0:55:43 > 0:55:44..James.
0:55:52 > 0:55:56James, thank you so much. Really, really sorry to lose you.
0:56:02 > 0:56:04SIGHING
0:56:05 > 0:56:07'Yeah, I'm gutted.'
0:56:07 > 0:56:09So close, but yet, so far, as they say.
0:56:11 > 0:56:13I think the whole experience
0:56:13 > 0:56:15is going to stay with me for a long time.
0:56:19 > 0:56:20It has changed me.
0:56:24 > 0:56:25I feel like I have evolved.
0:56:28 > 0:56:30And I feel like I've learnt a hell of a lot as well.
0:56:32 > 0:56:34I've loved every minute of it.
0:56:34 > 0:56:36But, hey, that's it. Job is done.
0:56:42 > 0:56:45Ellie, Arnaud, you are through to finals week. Congratulations.
0:56:49 > 0:56:51- ELLIE:- I am speechless, to be honest.
0:56:51 > 0:56:54I can't believe that I am still the only girl in the competition left
0:56:54 > 0:56:56and now I am in the finals week.
0:56:58 > 0:57:01- ARNAUD:- Made it through. Brilliant. Really happy.
0:57:01 > 0:57:04Really chuffed. Can't wait till we come back and get stuck in.
0:57:09 > 0:57:12- Thank you.- Well done! - Congratulations.
0:57:13 > 0:57:15Tomorrow night,
0:57:15 > 0:57:17the semifinals continue...
0:57:18 > 0:57:20..as the second group of three chefs
0:57:20 > 0:57:23take on one of the country's most-inspiring kitchens -
0:57:23 > 0:57:25Gravetye Manor.
0:57:25 > 0:57:28You have got a lot of checks on here. You are doing well.
0:57:28 > 0:57:32- Everyone's loving the dory today. - They will then have to showcase
0:57:32 > 0:57:36their own talents, if they want to stay in the competition.
0:57:36 > 0:57:39Now is your time to make this count. This is it, gents.