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