0:00:02 > 0:00:05It's the Professional MasterChef semifinals.
0:00:07 > 0:00:10This week, the contestants are being sent to cook
0:00:10 > 0:00:13with some of the country's most inspirational chefs.
0:00:13 > 0:00:15This is the last table with the tacos,
0:00:15 > 0:00:18so let's make this one perfect, all right?
0:00:18 > 0:00:20So you've got a lot of checks on here, you're doing well.
0:00:20 > 0:00:22- Thank you.- Everyone's loving the Dory today.
0:00:22 > 0:00:25Last night, Elly and Arnaud's dishes
0:00:25 > 0:00:28secured them places in the finals week.
0:00:29 > 0:00:32I think that dish is absolutely knockout.
0:00:33 > 0:00:38Tonight, the last three chefs will battle to stay in the competition.
0:00:38 > 0:00:4033-year-old Matt from Leeds...
0:00:41 > 0:00:44..44-year-old Gary from Glasgow,
0:00:44 > 0:00:48and 27-year-old London-based Brenton.
0:00:48 > 0:00:51Every time you cook in the MasterChef kitchen,
0:00:51 > 0:00:54you have to be at your absolute best.
0:00:54 > 0:00:56So you have to risk everything.
0:00:56 > 0:00:58I'm in touching distance.
0:00:58 > 0:01:00It's like putting your hand down the back of the sofa
0:01:00 > 0:01:03and reaching that pound that you can almost touch.
0:01:03 > 0:01:04I'm hungry for this now.
0:01:04 > 0:01:06I came in with the idea
0:01:06 > 0:01:08that I wanted to get through to the semifinals.
0:01:08 > 0:01:11I'm here and I'm not ready to go home. I want to win it.
0:01:11 > 0:01:14This is the crunch time for our chefs.
0:01:14 > 0:01:16They are going to have to do something special
0:01:16 > 0:01:18if they're going to stay in the competition.
0:01:18 > 0:01:20Our chefs might be nervous,
0:01:20 > 0:01:23but I know they're also just as excited
0:01:23 > 0:01:25to cook for that place in finals week.
0:01:34 > 0:01:36It's early morning...
0:01:37 > 0:01:40..and the three chefs are in Sussex.
0:01:41 > 0:01:44They're on their way to one of the country's leading restaurants.
0:01:45 > 0:01:48Excited about the prospect of doing a service
0:01:48 > 0:01:49in a Michelin-star restaurant,
0:01:49 > 0:01:51working with a Michelin-star chef.
0:01:51 > 0:01:53To walk in and get a chance to do that, it's amazing, isn't it?
0:01:53 > 0:01:56- Yeah, absolutely. - Apprehensive a wee bit.
0:01:56 > 0:01:58- Looking forward to it, though. - Bit nervous.
0:01:58 > 0:02:01Been a while since I've done a service.
0:02:04 > 0:02:06For the next two days,
0:02:06 > 0:02:10the chefs will be working at the exclusive Gravetye Manor.
0:02:14 > 0:02:19Rising culinary star George Blogg is in charge of the restaurant here,
0:02:19 > 0:02:21and within a year of taking over the kitchen,
0:02:21 > 0:02:24he was awarded a Michelin star.
0:02:30 > 0:02:31The most important thing about the food
0:02:31 > 0:02:34is it reflects the surrounding it's in.
0:02:34 > 0:02:36Presentation is very important,
0:02:36 > 0:02:40but isn't anywhere near as important as the depth of flavour
0:02:40 > 0:02:42and the textures on the plate.
0:02:44 > 0:02:48George's fascination with food started in childhood,
0:02:48 > 0:02:52but it wasn't until he had graduated with a degree in geology
0:02:52 > 0:02:56that he decided to return to his first love and pursue a career.
0:02:58 > 0:03:02I've been fortunate to work for some fantastic English chefs,
0:03:02 > 0:03:05Phil Howard and David Everitt-Matthias.
0:03:05 > 0:03:09They're huge figures within the industry, the levels of refinement,
0:03:09 > 0:03:12the intensity of flavour, variations of texture,
0:03:12 > 0:03:15and that definitely shapes you as a chef.
0:03:16 > 0:03:19George's refined British food capitalises on
0:03:19 > 0:03:23Gravetye's exceptional two-acre kitchen garden...
0:03:26 > 0:03:29..designed by pioneering Victorian landscape gardener
0:03:29 > 0:03:31William Robinson.
0:03:36 > 0:03:39So the gardens here are probably the best example
0:03:39 > 0:03:41of a kitchen garden in the country.
0:03:41 > 0:03:43It's a joy to work with.
0:03:44 > 0:03:47It drives the menu, it dictates to me
0:03:47 > 0:03:49what should go on,
0:03:49 > 0:03:52and that's really, really important to me, as a chef.
0:03:59 > 0:04:01This is probably as far removed
0:04:01 > 0:04:03from what I do for a living as it could possibly be.
0:04:03 > 0:04:06I've never worked in a Michelin-star restaurant before,
0:04:06 > 0:04:10so I'm really looking forward to the philosophy behind it,
0:04:10 > 0:04:13and how they approach service.
0:04:13 > 0:04:15Massive learning curve for me today.
0:04:15 > 0:04:17Just listen, learn, watch.
0:04:17 > 0:04:20If he asks me to jump, just ask him how high!
0:04:21 > 0:04:24I've worked in Michelin-star restaurants before,
0:04:24 > 0:04:27but, I mean, every time you walk into a new one, it's nerve-racking.
0:04:27 > 0:04:30It's always quite an intense environment.
0:04:30 > 0:04:32Feeling a little bit of pressure.
0:04:41 > 0:04:43Good morning. Pleased to meet you.
0:04:43 > 0:04:45- Pleased to meet you, guys. - Nice to meet you.
0:04:45 > 0:04:47Yeah, welcome to the kitchen.
0:04:47 > 0:04:50Today, I've got high expectations of what I need you to do.
0:04:50 > 0:04:52The food has to be of a certain quality,
0:04:52 > 0:04:54also has to be cooked reasonably quickly.
0:04:54 > 0:04:56We've got to get cracking
0:04:56 > 0:04:59cos we've got a busy lunch service ahead of us. Let's go.
0:05:03 > 0:05:05For today's service,
0:05:05 > 0:05:08the semifinalists will each be responsible for one course
0:05:08 > 0:05:12that will need to meet George's Michelin-star standards.
0:05:16 > 0:05:18To produce the goods from the go
0:05:18 > 0:05:20will be a great challenge and, hopefully,
0:05:20 > 0:05:24one that they'll relish. I'm really looking forward to it.
0:05:24 > 0:05:26Matt is a development chef for an oven company
0:05:26 > 0:05:30and hasn't worked restaurant service for four years.
0:05:30 > 0:05:34Keeping up with the pace will be his biggest challenge.
0:05:34 > 0:05:38So, Matt, you're doing one of the starters today for lunch.
0:05:38 > 0:05:44His complex dish is roast quail breast and confit thigh,
0:05:44 > 0:05:48crispy quail's egg, radish, baby carrots,
0:05:48 > 0:05:51carrot tops, and a carrot puree
0:05:51 > 0:05:54with a wasabi mayonnaise and grated wasabi.
0:05:56 > 0:05:58The quail dish is a lovely starter.
0:05:58 > 0:06:00It has a number of elements.
0:06:00 > 0:06:03It's not an easy starter to cook.
0:06:03 > 0:06:05So we're looking for a lovely golden brown.
0:06:05 > 0:06:06OK.
0:06:06 > 0:06:10And on the leg, we're going to brush over some jus.
0:06:10 > 0:06:12So this is ready for the oven now.
0:06:12 > 0:06:15The quails are slightly different sizes
0:06:15 > 0:06:17cos they are farmed locally,
0:06:17 > 0:06:19so some might need a little bit more in the oven.
0:06:19 > 0:06:23So the first item on the plate is a carrot puree.
0:06:23 > 0:06:25Are the dots in any particular order?
0:06:25 > 0:06:28No. We plate things up quite naturally here.
0:06:28 > 0:06:30- OK.- We've got a little bit of vinaigrette,
0:06:30 > 0:06:33so we're just going to lightly dress the vegetables.
0:06:33 > 0:06:36The vegetables have to be arranged beautifully on the plate
0:06:36 > 0:06:40before the hot elements are ready. So timing is key.
0:06:41 > 0:06:44OVEN-TIMER PLAYS FANFARE
0:06:46 > 0:06:50While the quail is resting, we're going to cook the quail's egg.
0:06:50 > 0:06:54A little bit of potato starch, put it into some thickened egg...
0:06:54 > 0:06:57and then into dehydrated potato starch shavings.
0:06:59 > 0:07:03So it's really important that this only is in the fryer for a minute.
0:07:03 > 0:07:06- It looks amazing.- It's a lovely crisp texture.- Mmm.
0:07:08 > 0:07:10So this is the cooking I'm looking for,
0:07:10 > 0:07:11slightly pink inside.
0:07:17 > 0:07:21And we're finishing it with some carrot tops, some radish cress.
0:07:21 > 0:07:25Finally, we've got the grated frozen English wasabi root.
0:07:27 > 0:07:28That's the dish ready.
0:07:30 > 0:07:34It looks amazing. Just different textures of potatoes,
0:07:34 > 0:07:38and lovely quail. And then the carrots and the herbs.
0:07:38 > 0:07:41It's just wow. Absolutely blown away.
0:07:41 > 0:07:43Today is not going to be easy at all.
0:07:43 > 0:07:45There's a lot of tricky elements to it.
0:07:45 > 0:07:47- Yeah, yeah.- But I'm really looking forward to cooking it.
0:07:47 > 0:07:50So, Gary, you're responsible for the main course today.
0:07:50 > 0:07:53You're going to be serving some John Dory.
0:07:53 > 0:07:54Beautiful fish.
0:07:56 > 0:08:00College lecturer Gary, like Matt, has never cooked at this level.
0:08:00 > 0:08:03His dish is pan-fried John Dory
0:08:03 > 0:08:06with courgette three ways,
0:08:06 > 0:08:08heritage tomatoes and razor clam,
0:08:08 > 0:08:11finished with a razor-clam foam.
0:08:13 > 0:08:19So this dish has to be cooked, plated, in five or six minutes.
0:08:19 > 0:08:22In the other pan, we're going to sear off the baby courgettes,
0:08:22 > 0:08:25and also the heritage tomato.
0:08:26 > 0:08:29Everything that goes on the plate needs to be cooked properly.
0:08:29 > 0:08:31The fish is the most important thing.
0:08:31 > 0:08:34If the fish is overcooked, I can't send it to a customer.
0:08:34 > 0:08:38Flip the fish and let it cook through in that foaming butter.
0:08:38 > 0:08:40So we are looking for a nice little bit of colour
0:08:40 > 0:08:42on the vegetables, like that.
0:08:44 > 0:08:48First thing that's going on the plate is the green courgette puree.
0:08:49 > 0:08:51- You made that look easy.- Thanks.
0:08:51 > 0:08:54Then we've got the centre of the courgette,
0:08:54 > 0:08:56which is baked and crushed.
0:08:58 > 0:08:59You need to be swift,
0:08:59 > 0:09:01you need to be accurate,
0:09:01 > 0:09:03because there are a lot of elements to go on there.
0:09:03 > 0:09:05That will be a challenge.
0:09:06 > 0:09:08Next one is the razor-clam foam.
0:09:08 > 0:09:10This is from all the liquor that's released
0:09:10 > 0:09:12while we steam the razor clams.
0:09:12 > 0:09:15We don't want to waste any flavour.
0:09:15 > 0:09:18And then, finally, some purple basil cress.
0:09:18 > 0:09:21And that's the John Dory dish you'll be cooking at lunchtime.
0:09:21 > 0:09:23HE LAUGHS
0:09:23 > 0:09:25Stunning. Absolutely stunning.
0:09:25 > 0:09:28If I can recreate that, I will be one happy man.
0:09:30 > 0:09:33It's not every day you get to work in a Michelin-star restaurant.
0:09:33 > 0:09:35You know, you've always said to yourself, are you to that standard,
0:09:35 > 0:09:38can you do it? Well, today we're going to find out.
0:09:39 > 0:09:43Australian-born sous-chef Brenton is in charge of the dessert...
0:09:45 > 0:09:48..a caramel fondant with cherry sorbet...
0:09:49 > 0:09:51..poached cherries,
0:09:51 > 0:09:53and a gel made from the poaching liquor.
0:09:53 > 0:10:00It's garnished with marigold leaves, petals, and a caramel sauce.
0:10:00 > 0:10:02So the first thing we need to do
0:10:02 > 0:10:04is pipe the fondant mix into the moulds.
0:10:04 > 0:10:07It's pastry, it's a different skill set
0:10:07 > 0:10:09and they're cooking a fondant,
0:10:09 > 0:10:12which has the potential to go horribly wrong.
0:10:12 > 0:10:16We want the guests to break it open and the middle to ooze out.
0:10:16 > 0:10:19So we need to make sure the cooking of it is perfect.
0:10:20 > 0:10:23We're going to start with a caramel puree.
0:10:25 > 0:10:28This is a fluid gel made with cherry poaching liquor.
0:10:28 > 0:10:30We have some poached cherries,
0:10:30 > 0:10:33making sure we leave enough space for the sorbet
0:10:33 > 0:10:34and also for the fondant.
0:10:36 > 0:10:38Some marigold petals.
0:10:40 > 0:10:42And also some of the marigold tips.
0:10:44 > 0:10:47So this is perfect. We've got a little bit of colour.
0:10:47 > 0:10:50We're just going to leave it there for about a minute,
0:10:50 > 0:10:53just to cool, so we can take it out more easily.
0:10:53 > 0:10:55If it breaks, that's another 11 minutes
0:10:55 > 0:10:58before you can serve the next table, which can't happen,
0:10:58 > 0:11:00because they're waiting too long.
0:11:04 > 0:11:08So the final element is a lovely vibrant cherry sorbet.
0:11:12 > 0:11:14Have a taste, tell me what you think.
0:11:19 > 0:11:21That's a delicious dish.
0:11:21 > 0:11:24The flavour combinations on that I think are fantastic.
0:11:24 > 0:11:26- I'm in awe.- Thank you.
0:11:26 > 0:11:29It's his reputation on the line, and I have to make sure that it's right,
0:11:29 > 0:11:32otherwise, he's going to give me a kick up the backside
0:11:32 > 0:11:35and tell me that it's wrong. I don't want to get embarrassed like that.
0:11:35 > 0:11:37I want to make sure I do this right.
0:11:37 > 0:11:40Gravetye Manor is a destination restaurant
0:11:40 > 0:11:44which draws diners from around the country,
0:11:44 > 0:11:46eager to sample George's food.
0:11:48 > 0:11:50We're not a shouty, sweary kitchen.
0:11:50 > 0:11:52But things will have to be right.
0:11:52 > 0:11:56You know, if it's not right, it doesn't leave the kitchen.
0:11:56 > 0:11:59First out of the traps. I've got to make sure it's on point.
0:11:59 > 0:12:01If it's not right, it stalls the whole service.
0:12:01 > 0:12:03So, of course I'm nervous.
0:12:05 > 0:12:07So, I'm just practising the puree.
0:12:07 > 0:12:10The cooking elements, it's going to come back to my experience,
0:12:10 > 0:12:12but this here might be my Achilles heel,
0:12:12 > 0:12:16so I'm just going to practise it and try and get it as neat as I can.
0:12:19 > 0:12:21So I'm a bit anxious to get in there, really.
0:12:21 > 0:12:24I'm going to do it. I'm going to not only make myself proud
0:12:24 > 0:12:26but hopefully make George a bit proud.
0:12:31 > 0:12:34So, Matt, you're first up. You've got three quail.
0:12:34 > 0:12:36Yes, Chef. And, Gary, you've got two John Dory on this order.
0:12:36 > 0:12:38Yes, Chef.
0:12:38 > 0:12:40With lunch service underway,
0:12:40 > 0:12:44Matt begins his first restaurant service in four years.
0:12:46 > 0:12:51Every minute detail of his quail cookery must pass George's scrutiny.
0:12:54 > 0:12:56So you've got three quail on?
0:12:56 > 0:12:58- Yeah.- So use these three breasts,
0:12:58 > 0:13:00because you can see you've broken the skin here.
0:13:00 > 0:13:02- Yeah.- Also with the legs,
0:13:02 > 0:13:04just try and make them look as identical as possible.
0:13:04 > 0:13:08- OK.- Similar size and, obviously, the same side of the bird.
0:13:08 > 0:13:11Lovely. So brush that one, that's ready to go.
0:13:15 > 0:13:17I've cooked a lot of quail,
0:13:17 > 0:13:21but never had to focus on the superfine details.
0:13:25 > 0:13:28So, Matt, we're looking at five minutes on three quail.
0:13:28 > 0:13:30- Five minutes? Lovely.- Yes, Chef.
0:13:32 > 0:13:34We work at a very fast pace,
0:13:34 > 0:13:37but we also have to work with a great deal of refinement,
0:13:37 > 0:13:39and balancing those two together
0:13:39 > 0:13:41can be a struggle sometimes.
0:13:41 > 0:13:44Right, so let's get them on the pass quickly, because the quail's ready.
0:13:48 > 0:13:50So we've got one more quail away now, Matt.
0:13:50 > 0:13:53So hurry up with these three, get them out so we can do the next one.
0:13:53 > 0:13:54Yes, Chef.
0:13:58 > 0:14:01Let's get the eggs on and the legs on.
0:14:01 > 0:14:02The first plates are looking lovely,
0:14:02 > 0:14:04but we just need to move a bit faster
0:14:04 > 0:14:06because, otherwise, we're going to get a lot on
0:14:06 > 0:14:08in a very short space of time and we're not going to be able
0:14:08 > 0:14:11- to push them out of the kitchen fast enough.- Sure.
0:14:11 > 0:14:13Lovely. Now shout for service.
0:14:13 > 0:14:15- Service.- Perfect.
0:14:15 > 0:14:17- Right, one more quail straight in. - Yeah.- Lovely.
0:14:23 > 0:14:25It's just so hard keeping up with food
0:14:25 > 0:14:27that's this good and trying to have any rhythm,
0:14:27 > 0:14:29you know, when it's a bit alien to you.
0:14:31 > 0:14:34With Matt's starters sent to the diners,
0:14:34 > 0:14:38the spotlight is now on Gary and his complicated main course.
0:14:38 > 0:14:40So you're up with two Dory?
0:14:40 > 0:14:43- Yes, Chef. We are looking at about four minutes.- Yeah.
0:14:47 > 0:14:49It's just good getting into the service.
0:14:51 > 0:14:53Absolutely love it.
0:14:53 > 0:14:58Every element of Gary's John Dory dish has to be cooked to order,
0:14:58 > 0:15:00leaving no room for error.
0:15:03 > 0:15:05You're going to be up in two minutes?
0:15:05 > 0:15:07- Yes.- Yeah?- Yeah.- Lovely.
0:15:12 > 0:15:14So this veg is right on the edge, yep.
0:15:14 > 0:15:18- Next time, we have to have it a little bit lighter.- Yes, Chef.
0:15:28 > 0:15:31- So let's just start that plate again.- Yeah.
0:15:31 > 0:15:33This was always going to be the tricky bit.
0:15:33 > 0:15:36- Do you want me to do the first ones? - Yeah, just a wee reminder.
0:15:39 > 0:15:41We're going on three Dory straight after this,
0:15:41 > 0:15:43so you can do the next ones, yep.
0:15:46 > 0:15:49These want to be more in the centre of the plate
0:15:49 > 0:15:52- so when you put the Dory on, it's also in the centre.- Yeah.
0:15:59 > 0:16:02Those are two lovely-looking John Dory dishes.
0:16:02 > 0:16:05- Thanks very much.- We need three more up straightaway.
0:16:05 > 0:16:06Yes, Chef.
0:16:09 > 0:16:12First plates I think were good, the fish was good.
0:16:12 > 0:16:14Just need to get this puree sorted.
0:16:14 > 0:16:16I didn't get that right.
0:16:19 > 0:16:25With the starters and mains away, the first order for dessert is in.
0:16:25 > 0:16:28So, Brenton, you're up. We've got four fondants on order.
0:16:28 > 0:16:30- Yes, Chef. 11 minutes.- Good job.
0:16:34 > 0:16:38As well as piping and cooking each caramel fondant to order...
0:16:41 > 0:16:44..he must assemble the rest of the dessert
0:16:44 > 0:16:47in the nine minutes it takes the fondant to cook.
0:16:48 > 0:16:50So next time, Brenton,
0:16:50 > 0:16:52we're just going to go a little bit less caramel sauce, yeah.
0:16:52 > 0:16:54Yes, Chef.
0:16:54 > 0:16:56We've got four fondants on for the first check,
0:16:56 > 0:16:58and another check straight on afterwards,
0:16:58 > 0:17:01so you've got two more minutes before the first fondants come out.
0:17:01 > 0:17:05Yes, Chef. It's quite crucial that I get all the garnish on the plate
0:17:05 > 0:17:07before the fondants are cooked. I've got a small pass here,
0:17:07 > 0:17:09so getting everything done,
0:17:09 > 0:17:12and mixing and matching, getting all the checks together,
0:17:12 > 0:17:13yeah, it might prove challenging,
0:17:13 > 0:17:16but for the moment, I'm pretty confident.
0:17:16 > 0:17:18Right, lovely, so just in time.
0:17:18 > 0:17:20You want to start getting the fondants out now.
0:17:25 > 0:17:27So just be very careful, yeah?
0:17:27 > 0:17:29You do not want one of these to break now.
0:17:29 > 0:17:32- Definitely not.- So these have got to be perfect rochers, yeah.
0:17:34 > 0:17:36So let's get these on the pass.
0:17:36 > 0:17:38Send that, yeah. Thank you.
0:17:39 > 0:17:41Service, please.
0:17:41 > 0:17:43So, one more straightaway, yep.
0:17:43 > 0:17:45- Yes, Chef.- Brenton's first dish is looking good.
0:17:45 > 0:17:49As long as he's getting them out, opening them delicately,
0:17:49 > 0:17:51putting them on the plate without them exploding,
0:17:51 > 0:17:53it's a pretty good job.
0:17:54 > 0:17:57The 50-cover restaurant is now full,
0:17:57 > 0:18:02and Matt's quail starter is proving popular.
0:18:02 > 0:18:05Check on two covers, two bouches followed by two quail.
0:18:07 > 0:18:09So, straight after this, Matt, you've got another two quail. Yeah?
0:18:09 > 0:18:11Yes, Chef.
0:18:12 > 0:18:17With so many orders, Matt can't afford to lose concentration.
0:18:19 > 0:18:21So, slightly pink around the leg.
0:18:21 > 0:18:24So just flash that in the oven for 20 seconds, I would say.
0:18:32 > 0:18:34It's looking good there.
0:18:34 > 0:18:36You want to spread the herbs out a little bit more.
0:18:36 > 0:18:39- What's missing?- Ah.
0:18:44 > 0:18:46Make sure every ingredient is on the plate, yeah?
0:18:46 > 0:18:47Yeah.
0:18:47 > 0:18:49Perfect. Right, send it.
0:18:49 > 0:18:51- Service, please.- Table seven, two quail.
0:18:51 > 0:18:54Yes, Chef. I think my nervousness is just making...
0:18:54 > 0:18:57Cos I'm plating up like this, all bunched over the plate,
0:18:57 > 0:18:59and I just need to spread out a little bit.
0:18:59 > 0:19:03I learned this dish this morning. So, it's a lot of pressure.
0:19:05 > 0:19:10On mains, Gary's John Dory is in high demand.
0:19:10 > 0:19:14Three covers, three bouches, followed by two Dory, one pork.
0:19:15 > 0:19:18Yeah, so you've got a lot of checks on here, you're doing well, yeah.
0:19:18 > 0:19:21- Thank you.- Everyone's loving the Dory today.
0:19:25 > 0:19:30So, two beautifully plated-up, efficient John Dory.
0:19:31 > 0:19:34- Take a few breaths.- This is the worst bit!
0:19:34 > 0:19:36Not bad, you just need to be faster.
0:19:36 > 0:19:38- Yeah.- Smooth on, yeah?
0:19:38 > 0:19:41So I'm going to change the puree.
0:19:41 > 0:19:44We're not going to bother with the swipe,
0:19:44 > 0:19:47just do five dots along the plate, yeah?
0:19:48 > 0:19:51It's a busy kitchen, it's quite fast-paced,
0:19:51 > 0:19:53so we're just changing it slightly.
0:19:53 > 0:19:55That's what I'd do if there was another chef
0:19:55 > 0:19:58who was struggling with a swipe in a similar circumstance.
0:19:58 > 0:20:01So we still need to be a bit more definite
0:20:01 > 0:20:03- in where we're placing ingredients here.- Yes, Chef.
0:20:03 > 0:20:07You've got the skill, you just need to be more confident.
0:20:11 > 0:20:13I think it's one of those things that you just...
0:20:13 > 0:20:15It's just a natural swipe.
0:20:15 > 0:20:18But I'm not getting it, so...
0:20:19 > 0:20:20I don't think I would've got it.
0:20:20 > 0:20:22I'll be practising at home.
0:20:27 > 0:20:30Just a gorgeous mix of the fresh heritage tomatoes,
0:20:30 > 0:20:33the John Dory, very, very soft and gentle texture.
0:20:33 > 0:20:35Magical dish.
0:20:37 > 0:20:38With service in full swing,
0:20:38 > 0:20:42all three chefs are feeling the pressure of cooking at this level.
0:20:43 > 0:20:45Service, pastry!
0:20:46 > 0:20:49They're all looking fine, they just need to speed up.
0:20:49 > 0:20:51Speed seems to be an issue with all the guys here,
0:20:51 > 0:20:54so it's just getting that speed and refinement together.
0:20:54 > 0:20:58Yeah, I've now got three checks on, all different timings.
0:20:58 > 0:21:01So far, I've sent about 12 fondants.
0:21:01 > 0:21:03I haven't had any real negative feedback,
0:21:03 > 0:21:05so I'm pretty happy with myself, yeah.
0:21:05 > 0:21:09So three minutes until the sorbet needs to go on the plate, yeah?
0:21:09 > 0:21:10Yes, Chef.
0:21:21 > 0:21:23No. Are you kidding me?
0:21:26 > 0:21:28So, yeah, we're going to have to get another one in for that.
0:21:28 > 0:21:30With his fondant bursting,
0:21:30 > 0:21:34the diners must now wait another 11 minutes for their dessert.
0:21:37 > 0:21:40I have no idea how that split open.
0:21:40 > 0:21:42It's just... Yeah, that's really disappointing,
0:21:42 > 0:21:44I can't believe that happened.
0:21:44 > 0:21:47When it comes out of the oven, we just need to make sure it rests
0:21:47 > 0:21:51for about a minute. Maybe that was just a bit too soon, pulling it out.
0:21:52 > 0:21:56The chefs now have been in service for over three hours,
0:21:56 > 0:22:01and Matt has one last chance to deliver his quail starter on time.
0:22:04 > 0:22:06So, Matt, you're up with your last check, four quail, yeah?
0:22:06 > 0:22:09- Oui, Chef, coming up. - Five minutes, yes.
0:22:09 > 0:22:10- Oui!- Brilliant.
0:22:10 > 0:22:14You can see how precise he is with all his dishes,
0:22:14 > 0:22:15and he runs a tight ship,
0:22:15 > 0:22:18so it's about mixing speed and precision.
0:22:18 > 0:22:21You don't get a Michelin star for doing beans on toast.
0:22:21 > 0:22:24- Nice and neat, all looking the same, yeah?- Oui.
0:22:24 > 0:22:27You want to make this perfect.
0:22:27 > 0:22:28Oui, chef.
0:22:28 > 0:22:31Yeah, that's better, we're going full steam ahead now.
0:22:31 > 0:22:35- Service, please.- Service, please. - Let's go.- That was hard work.
0:22:39 > 0:22:41It was absolutely delicious.
0:22:41 > 0:22:44What tempted me to order it was the concept of the crispy egg,
0:22:44 > 0:22:47which I couldn't imagine, and it was absolutely delicious.
0:22:47 > 0:22:49- Good job, Matt.- Thank you, Chef. - Thank you very much.
0:22:49 > 0:22:53- Bit slow at the beginning, but you stepped it up at the end.- Good.- Good job, yeah?- Thank you very much.
0:22:53 > 0:22:56- Cheers, thanks for letting me cook in your kitchen.- No problem.
0:22:56 > 0:23:00Service is now drawing to a close.
0:23:02 > 0:23:04Last two plates.
0:23:04 > 0:23:07I just want to make sure this is the best that I can make it.
0:23:07 > 0:23:11Lovely experience working with this type of produce.
0:23:12 > 0:23:15You're doing really well so far, Brenton, yeah?
0:23:15 > 0:23:18- Thank you.- Really good desserts. Final push.
0:23:18 > 0:23:20It's Gary's last opportunity
0:23:20 > 0:23:24to plate up to George's exacting standards.
0:23:25 > 0:23:28Try and hold the bottle vertical so you get a nice round dot.
0:23:33 > 0:23:36So, every piece of fish you've cooked today has been perfect.
0:23:36 > 0:23:38Really good job, Gary, yeah?
0:23:38 > 0:23:39Thank you.
0:23:39 > 0:23:42So just the basil cress and you can send.
0:23:42 > 0:23:45Lovely, so service, table ten, two Dory, one pork.
0:23:48 > 0:23:50You look a bit red, it's a bit hot over there.
0:23:50 > 0:23:53Just a wee bit! Thanks for having us.
0:23:56 > 0:23:58This one's looking good so far,
0:23:58 > 0:24:01I'm just nervous about getting it onto the plate OK.
0:24:01 > 0:24:03I don't this one to stuff up again.
0:24:12 > 0:24:15Perfect, last two desserts going out, looking beautiful.
0:24:15 > 0:24:18- Thank you very much. - Well done, Brenton, good job.
0:24:18 > 0:24:21- Service, please! Good job, Brenton. - Thank you very much.- Well done.
0:24:21 > 0:24:24Thank you for the experience. Thank you.
0:24:26 > 0:24:29There was just that one hiccup in the middle. I did move on,
0:24:29 > 0:24:32and every single dish that went out since has been fantastic, so...
0:24:32 > 0:24:35Yeah, I've been really happy with it.
0:24:35 > 0:24:37The cherry sorbet was divine.
0:24:37 > 0:24:40It went really well with the fondant.
0:24:40 > 0:24:43Absolutely sublime. In fact, it was probably the star of the show,
0:24:43 > 0:24:45and I'm not a dessert person, but that blew me away,
0:24:45 > 0:24:47it was just amazing.
0:24:51 > 0:24:53They've done really well,
0:24:53 > 0:24:55a few little minor elements at the beginning,
0:24:55 > 0:25:00but, you know, by the end of it, all three of them were smashing it out.
0:25:00 > 0:25:04They've all got the passion, the ambition, and they want to do well,
0:25:04 > 0:25:05and that's the most important thing.
0:25:05 > 0:25:08Really proud of all three of them, happy to have them in my kitchen.
0:25:10 > 0:25:12Considering I've not done a service for four years,
0:25:12 > 0:25:14I think I put a good shift in in the end. I think he was happy.
0:25:14 > 0:25:17It was hard, though. Just hard to try and get the speed and the timing
0:25:17 > 0:25:19and the plating. There's so much to go into it,
0:25:19 > 0:25:22so you've got to take your hat off to these guys.
0:25:22 > 0:25:26It was a good service. Busy, hot, but very much enjoyable.
0:25:26 > 0:25:29It's given us quite a lift, and given us a little think about
0:25:29 > 0:25:32what I'm going to do in the next challenge.
0:25:47 > 0:25:49It's day two in Sussex,
0:25:49 > 0:25:55and Brenton, Matt and Gary have one more chance to impress George.
0:25:57 > 0:25:59His entire food philosophy
0:25:59 > 0:26:03is closely linked to the bountiful Victorian kitchen garden.
0:26:12 > 0:26:14So the reason you're here in the garden today
0:26:14 > 0:26:16is to cook one of my dishes
0:26:16 > 0:26:19that represents Gravetye the most, and that dish, for me,
0:26:19 > 0:26:21is the garden salad.
0:26:21 > 0:26:24All of the elements that go on to that plate
0:26:24 > 0:26:28come from this kitchen garden, so it's an ever-changing concept.
0:26:28 > 0:26:31It's just whatever is being brought down to the kitchen,
0:26:31 > 0:26:34and we put it together on the plate and serve it to the guests.
0:26:40 > 0:26:44The challenge is all about understanding each component
0:26:44 > 0:26:47to the dish, and using some simple process to bring the best out of it
0:26:47 > 0:26:50to improve their textural variation,
0:26:50 > 0:26:55the acidity or sweetness that really brings that dish to life.
0:26:56 > 0:26:59So the dish is a confit egg yolk with root vegetables
0:26:59 > 0:27:03that might be caramelised, charred, roasted.
0:27:03 > 0:27:07And then, as you move up through the salad, you add your delicate leaves,
0:27:07 > 0:27:10you add the cresses, you add the flowers.
0:27:10 > 0:27:13Its seasonality is dictated by what's being grown.
0:27:18 > 0:27:22The semifinalists must now create their own version
0:27:22 > 0:27:25of George's signature dish,
0:27:25 > 0:27:28using some of the 500 varieties of fruits, vegetables,
0:27:28 > 0:27:32herbs and flowers found in the two-acre garden.
0:27:37 > 0:27:40- That's epic.- Very creamy, innit?
0:27:40 > 0:27:42- Mmm.- Really creamy, yeah.
0:27:42 > 0:27:46I'm just picking things, and I'm getting a wee bit more confident with it,
0:27:46 > 0:27:48and everything's just absolutely bursting with flavour.
0:27:48 > 0:27:52Straight out of the ground, yeah, yeah, amazing. Absolutely amazing.
0:27:54 > 0:27:56Yeah, if you had a garden like this,
0:27:56 > 0:27:59you don't have to worry or think about what is in season.
0:27:59 > 0:28:02You know what's in season just by walking out your doorstep.
0:28:04 > 0:28:06This is not a concept I'm familiar with, this is new,
0:28:06 > 0:28:09picking all the food and then taking it straight to the kitchen
0:28:09 > 0:28:12just 200 feet away, which is incredible.
0:28:29 > 0:28:31Cooking for George is quite daunting, to be honest.
0:28:31 > 0:28:35I mean, these experiences just don't happen to college lecturers.
0:28:35 > 0:28:39Although we only had a short amount of time with him,
0:28:39 > 0:28:41you pick up some little things.
0:28:41 > 0:28:44Hopefully what I deliver to him he'll be happy with.
0:28:46 > 0:28:50George is a fantastic chef, so I have to impress him, really.
0:28:50 > 0:28:51I have to show him that I can make
0:28:51 > 0:28:54something really nice out of what I've got.
0:28:58 > 0:28:59So it's a real challenge,
0:28:59 > 0:29:03because it's something that they will probably be unfamiliar with.
0:29:03 > 0:29:06I'm going to give the chefs the flexibility
0:29:06 > 0:29:11to cook those ingredients in the best way they think possible
0:29:11 > 0:29:14and serve them on the dish so when you look at it, it's a joy,
0:29:14 > 0:29:16and when you eat it, it's a joy as well.
0:29:17 > 0:29:21Each of the elements in their own right look amazing, so...
0:29:21 > 0:29:24hopefully I can put them together and they still look like that.
0:29:24 > 0:29:28The main thing is, is to try and make it look as natural as possible.
0:29:28 > 0:29:31It's got to look almost as if it's just been picked.
0:29:31 > 0:29:34There's a couple of raw elements here, there's a couple of cooked,
0:29:34 > 0:29:36some crispy deep-frieds.
0:29:36 > 0:29:40We've got the really vibrant carrot puree.
0:29:45 > 0:29:47It's knowing when to stop, I think.
0:29:47 > 0:29:50No, looking good, quite happy with it.
0:30:00 > 0:30:03Gary's interpretation of the garden salad
0:30:03 > 0:30:06includes pan-roasted cauliflower,
0:30:06 > 0:30:11deep-fried fennel fronds, and nasturtium leaves.
0:30:12 > 0:30:15It looks quite different to the one I did,
0:30:15 > 0:30:17but there's flexibility within this,
0:30:17 > 0:30:18it's about you as a chef
0:30:18 > 0:30:21and what do you think the garden should represent to you.
0:30:21 > 0:30:24- Nice plate of food.- Thank you.
0:30:32 > 0:30:35Everything's very well seasoned, very well cooked.
0:30:35 > 0:30:38The cauliflower is delicious, the caramelisation on that.
0:30:38 > 0:30:40- There's a bit too much carrot puree on.- Yeah.
0:30:40 > 0:30:43I think that can overpower the other vegetables.
0:30:43 > 0:30:46I would like to have seen a few more of the delicate herbs.
0:30:46 > 0:30:47- Yeah.- And some of the flowers.
0:30:47 > 0:30:50But, no, it's a really lovely plate of food,
0:30:50 > 0:30:52and I'm going to finish it off now.
0:30:55 > 0:30:58He finished it off, which is the biggest compliment a chef can get.
0:30:58 > 0:31:02A couple of pointers on maybe some of the little more delicate touches
0:31:02 > 0:31:04might have helped it along, but all in all,
0:31:04 > 0:31:07I think it was, er... It was some good feedback.
0:31:10 > 0:31:13I'm pan-roasting some onions, I'm blanching some carrots,
0:31:13 > 0:31:15pickling the beetroots and the fennel.
0:31:15 > 0:31:18I'm going to deep-fry some kale and some sage.
0:31:18 > 0:31:20There's lots of different flavours,
0:31:20 > 0:31:23different sort of textures in there, which is what I'm going to go for.
0:31:23 > 0:31:27The food that we did the other day, it was dotted,
0:31:27 > 0:31:29so I'm just going to go on how I...
0:31:29 > 0:31:33I don't know, I'm not even thinking, I'm just doing it.
0:31:43 > 0:31:45Before I came here two days ago,
0:31:45 > 0:31:47I wouldn't have thought of doing anything like this.
0:31:47 > 0:31:51Hopefully that looks nice enough to present to a one-star Michelin chef.
0:32:03 > 0:32:07Matt's version of George's salad has roast kohlrabi,
0:32:07 > 0:32:12crispy fried sage leaf, and pickled candied beetroot.
0:32:16 > 0:32:18Looks lovely, the textures on the plate look great.
0:32:18 > 0:32:21Fantastic, looking forward to tasting it.
0:32:27 > 0:32:30You've got a great cross-section of all the vegetables.
0:32:30 > 0:32:33The crispy sage leaf, I thought, might have been quite strong,
0:32:33 > 0:32:34cos sage is such a strong herb,
0:32:34 > 0:32:37but it's actually very delicate like that.
0:32:37 > 0:32:40The onions were nice and soft, maybe a little bit large.
0:32:40 > 0:32:42But I think you've done a great job.
0:32:42 > 0:32:46It looks like summer on a plate, very good job.
0:32:46 > 0:32:48It's been an absolute privilege to cook in your kitchen,
0:32:48 > 0:32:52and I really like the way that you plate the food, it's quite natural,
0:32:52 > 0:32:54and that's what I tried to do on there.
0:32:54 > 0:32:58- Good luck.- Thank you.- Thank you very much.- Thank you.- Thank you.
0:33:02 > 0:33:03HE SIGHS
0:33:03 > 0:33:06I think he was happy, he had a smile on his face,
0:33:06 > 0:33:08and there was a few oohs and aahs while he was eating,
0:33:08 > 0:33:10so I was happy with that.
0:33:12 > 0:33:15I don't think George likes food to be too complicated.
0:33:15 > 0:33:17He likes just to be really making sure
0:33:17 > 0:33:19that the food is speaking for itself.
0:33:20 > 0:33:22I'm doing a bit of roasting,
0:33:22 > 0:33:24a bit of pickling, a bit of fresh vegetables.
0:33:24 > 0:33:26Just a number of different things
0:33:26 > 0:33:29to really help accentuate flavours on the plate.
0:33:40 > 0:33:43I've just tried to put it in a way that I liked it,
0:33:43 > 0:33:46take some influences from the dishes that we saw yesterday.
0:33:46 > 0:33:49You know, he's a Michelin star chef, so,
0:33:49 > 0:33:51er, I can...I only try to impress.
0:34:01 > 0:34:06Brenton's take on the garden salad includes pickled carrot ribbons,
0:34:06 > 0:34:12borage flowers, and garden peas in a puree, presented in the pod.
0:34:14 > 0:34:18I think the dish looks fantastic, lots of colours, lots of textures.
0:34:18 > 0:34:21It all looks delicious.
0:34:27 > 0:34:30The vegetables are seasoned very well.
0:34:30 > 0:34:33I think there could be more seasoning on the yolk in the centre.
0:34:33 > 0:34:37The pea puree and the pea is lovely, especially with the marigold tops.
0:34:37 > 0:34:42It's too large for a starter, but everything is prepared very well,
0:34:42 > 0:34:44and everything tastes lovely.
0:34:44 > 0:34:47Thank you very much, that's very kind of you to say.
0:34:49 > 0:34:52That was a lot tougher than I thought, that challenge.
0:34:52 > 0:34:55Unfortunately, there was too much on the plate,
0:34:55 > 0:34:57but the chef had nice things to say about it,
0:34:57 > 0:34:58apart from the portion size.
0:35:02 > 0:35:06It's been incredible, brilliant experience, having those guys here.
0:35:06 > 0:35:09The passion and enthusiasm all of them have is fantastic.
0:35:09 > 0:35:12Having them in the kitchen garden picking the food
0:35:12 > 0:35:14and being part of the team,
0:35:14 > 0:35:17they've really understood what we're all about.
0:35:17 > 0:35:19Very proud of them.
0:35:20 > 0:35:23You can't come to a place like this and not be inspired,
0:35:23 > 0:35:25especially with the ethos.
0:35:25 > 0:35:27It's been great.
0:35:27 > 0:35:30This is an experience that I'll remember for a long time.
0:35:31 > 0:35:34These last two days have been a fantastic experience.
0:35:34 > 0:35:36Really learnt about fresh produce - straight from the garden,
0:35:36 > 0:35:39into the kitchen and onto the customer's plate.
0:35:39 > 0:35:40It changes the game, really.
0:35:40 > 0:35:43Really in awe over this whole experience.
0:35:44 > 0:35:46Definitely proud of what I've achieved.
0:35:46 > 0:35:49Coming into a Michelin-star kitchen, during a busy service,
0:35:49 > 0:35:52and getting some of the feedback and some of the praise has been amazing.
0:35:52 > 0:35:55You know, it really gives you a big lift.
0:36:13 > 0:36:14Our chefs are back.
0:36:14 > 0:36:17And I hope they feel revitalised and have been able to take
0:36:17 > 0:36:20some of that creativity that George has within his kitchen and
0:36:20 > 0:36:23apply it into their own cooking.
0:36:23 > 0:36:25This is it.
0:36:25 > 0:36:27At the end of today, one of them's going home.
0:36:27 > 0:36:31I can't wait to see what our chefs can cook today.
0:36:31 > 0:36:34It's a difficult challenge, to go up against Matt and Gary.
0:36:34 > 0:36:37There's no denying that they WILL put out fantastic food.
0:36:37 > 0:36:39I just need to make sure that mine's better.
0:36:39 > 0:36:41We're at the business end of the competition now,
0:36:41 > 0:36:42so that makes me really want it.
0:36:42 > 0:36:44I'm excited to get in there and cook.
0:36:44 > 0:36:47It's probably the most nervous I've ever felt.
0:36:47 > 0:36:49I'm up against two exceptional chefs
0:36:49 > 0:36:53and I'm going to have to be at the top of my game to get through it.
0:37:05 > 0:37:11Today, you are cooking for Marcus and I two of your best dishes.
0:37:11 > 0:37:15The two dishes are going to show if you are good enough to be
0:37:15 > 0:37:17our MasterChef finalists.
0:37:19 > 0:37:21One hour, 45 minutes.
0:37:23 > 0:37:24Off you go.
0:37:40 > 0:37:44It's hard that one of us has got to go today, but it's a competition.
0:37:44 > 0:37:46My menu again is quite simple.
0:37:46 > 0:37:48There's a few technical elements in there.
0:37:48 > 0:37:52I've just got to make sure my timings are on point
0:37:52 > 0:37:54and I give myself enough time to plate
0:37:54 > 0:37:56and think about what I'm going to do.
0:37:59 > 0:38:02- How are you, Matt?- Yeah, a bit nervous today, Chef.
0:38:02 > 0:38:04That's normal, there's a lot to fight for.
0:38:04 > 0:38:06Yeah, there is today, definitely.
0:38:06 > 0:38:08How did you find working at Gravetye Manor with George?
0:38:08 > 0:38:10Oh, it's brilliant. What an amazing chef.
0:38:10 > 0:38:12I've got a buzz back for food. It was good, really good,
0:38:12 > 0:38:15- really enjoyed it.- Tell us about your plates of food today.
0:38:15 > 0:38:19OK, so, for main, I'm doing bavette steak with trompette mushrooms.
0:38:19 > 0:38:21I'm doing a fondant potato and a scallop.
0:38:21 > 0:38:24I'm going to sort of melt some jamon iberico over the top of it,
0:38:24 > 0:38:27so it's like a bit of a take on a surf and turf, if you like.
0:38:27 > 0:38:29Dessert is a lemon tart
0:38:29 > 0:38:30with an Italian meringue on top,
0:38:30 > 0:38:33and then I'm making a fromage frais and vanilla sorbet.
0:38:33 > 0:38:35Pastry's not my strong point.
0:38:35 > 0:38:37I've always struggled with pastry, so...
0:38:37 > 0:38:39I love lemon tart. I'm sure...
0:38:39 > 0:38:42- I'm sure you do.- Yeah.- Especially where you and I have worked.
0:38:42 > 0:38:45Well, another famous chef from my home town is Marco,
0:38:45 > 0:38:49and he said any chef worth his salt has a lemon tart on the menu.
0:38:49 > 0:38:51Now I've said that, I hope I can do it justice.
0:38:51 > 0:38:53HE LAUGHS NERVOUSLY
0:38:56 > 0:38:58I really do like the sound of Matt's menu.
0:38:58 > 0:39:01The bavette steak needs cooking, but it also needs resting as well.
0:39:01 > 0:39:04The twist here is putting the scallop with the ham on top.
0:39:04 > 0:39:06Scallop cookery is last minute.
0:39:06 > 0:39:08I think Matt needs to be very careful with his timings here.
0:39:08 > 0:39:12But with the right presentation, this dish could be outstanding.
0:39:14 > 0:39:17The dessert, a lemon tart, the skills need to be there,
0:39:17 > 0:39:19both in the cooking of the pastry and the filling.
0:39:19 > 0:39:24It needs to set like a custard, and has a beautiful glossy shine to it.
0:39:24 > 0:39:27Wow. Matt, for someone who's not confident in dessert,
0:39:27 > 0:39:29is taking one of the king of desserts
0:39:29 > 0:39:31and putting it on his menu today.
0:39:33 > 0:39:35Chefs, 40 minutes gone.
0:39:35 > 0:39:37Time flies! 40 minutes gone.
0:39:43 > 0:39:45As you go forward in the competition,
0:39:45 > 0:39:47you do have too really stretch yourself
0:39:47 > 0:39:49and I think today's menu is risky.
0:39:49 > 0:39:50I don't think I would've attempted
0:39:50 > 0:39:53a number of elements at the start of the competition.
0:39:53 > 0:39:55Definitely pushing myself today.
0:39:57 > 0:40:00- Gary, how are you doing? - Brilliant, yeah.
0:40:00 > 0:40:01Really happy to be here.
0:40:01 > 0:40:03Loads and loads and loads to do.
0:40:03 > 0:40:06Think there's about 15 different actual recipes I have to get done.
0:40:06 > 0:40:08- That's surprising for Gary(!)- Yeah.
0:40:08 > 0:40:10HE LAUGHS
0:40:10 > 0:40:14Erm, so we're doing roast lamb, a herb crumb over the top of that.
0:40:14 > 0:40:17Braised neck, Anna potatoes, roasted roots.
0:40:17 > 0:40:19We've got a pear chutney with that as well,
0:40:19 > 0:40:21just to help cut through the dish.
0:40:21 > 0:40:25Dessert is a wild strawberry sorbet, which is then wrapped in chocolate.
0:40:25 > 0:40:28So it's almost like a little ice lolly.
0:40:28 > 0:40:32It's going with honeycomb strawberry tuille, and chocolate sauce.
0:40:32 > 0:40:34Gary, has there been any inspiration from George's kitchen?
0:40:34 > 0:40:36Yes, there's been absolutely loads.
0:40:36 > 0:40:38I think just the whole style of what they do.
0:40:38 > 0:40:41We're all taught to treat the lamb, the pork, the chicken
0:40:41 > 0:40:44with total respect. Very rarely do we get to see fennel coming out the
0:40:44 > 0:40:47- ground and baby carrots coming out the ground.- Very true.
0:40:47 > 0:40:50They're due the exact same respect, and that's what I got.
0:40:50 > 0:40:51You know, amazing.
0:40:54 > 0:40:56Gary's cooking a loin of lamb.
0:40:56 > 0:40:59That herb crust has got to be lovely and green.
0:40:59 > 0:41:02It needs to hold together. The lamb needs to be cooked wonderfully
0:41:02 > 0:41:03and rested in time.
0:41:03 > 0:41:06The braised neck needs to be just falling apart.
0:41:06 > 0:41:09A lot of work to do within the short time allowed.
0:41:11 > 0:41:13I'm quite intrigued by Gary's dessert.
0:41:13 > 0:41:17The key here is making sure that he gets this sorbet beautifully frozen.
0:41:17 > 0:41:19The thickness of the chocolate around the outside
0:41:19 > 0:41:22has to be correct, and that's all down to the temperature.
0:41:22 > 0:41:24There's a lot of skill in this dessert,
0:41:24 > 0:41:26and Gary has to stay focused
0:41:26 > 0:41:29and get all of his recipes working to perfection.
0:41:32 > 0:41:34Chefs, you are now halfway.
0:41:34 > 0:41:36Just 40 minutes remaining.
0:41:40 > 0:41:43I definitely feel like today is make or break.
0:41:43 > 0:41:46I feel so close, I feel like it's at my fingertips.
0:41:46 > 0:41:48If I get these two dishes right,
0:41:48 > 0:41:52Monica and Marcus are going to be mind-blown as far as flavour goes.
0:41:55 > 0:41:58- How are you, Brenton?- I'm definitely feeling the pressure today. Oh...
0:41:58 > 0:42:01- More than normal? - A lot more than normal.
0:42:01 > 0:42:03This is make or break time, I think.
0:42:03 > 0:42:05Tell us about your two dishes.
0:42:05 > 0:42:08So for my main course, I'm doing a fillet of hake,
0:42:08 > 0:42:10served with linguine and pesto trapanese,
0:42:10 > 0:42:14which is a pesto made out of tomato, almonds and basil,
0:42:14 > 0:42:17burnt sweetcorn and some datterini tomatoes, and some clams.
0:42:17 > 0:42:19And then dessert is a yuzu posset,
0:42:19 > 0:42:22served with a little thing from back home in Australia, a lamington,
0:42:22 > 0:42:25it's a sponge cake, having a blueberry jam through it,
0:42:25 > 0:42:28blueberry glaze, and then tossed in shredded coconut.
0:42:28 > 0:42:31Brenton, you look incredibly tense.
0:42:31 > 0:42:33Is this because it is a place in the finals week?
0:42:33 > 0:42:35Now I'm here, I want to keep going to the end.
0:42:35 > 0:42:37The biggest thing is, I love these two guys.
0:42:37 > 0:42:39I don't want to see them go either.
0:42:39 > 0:42:41For me, this is what the final three should be,
0:42:41 > 0:42:43- but unfortunately... - THEY LAUGH
0:42:43 > 0:42:45..we can't have that, so...
0:42:49 > 0:42:51What I love about Brenton's menu today,
0:42:51 > 0:42:55it's a combination of different flavours that I've never had before.
0:42:55 > 0:42:58Roasted hake, quite meaty, fabulous fish to cook.
0:42:58 > 0:43:02Linguine may look simple, but it's a very skilful thing to get right.
0:43:02 > 0:43:04Great flavours, great ideas.
0:43:04 > 0:43:08This is a dish of balance, fine cookery and great execution.
0:43:10 > 0:43:12For dessert, Brenton is making us a yuzu posset.
0:43:12 > 0:43:14It's got to be set wonderfully.
0:43:14 > 0:43:16You want to be able to taste the cream and that yuzu lime.
0:43:16 > 0:43:19The lamington, the sponge has got to be light.
0:43:19 > 0:43:21I like the sounds of Brenton's menu,
0:43:21 > 0:43:24though he does seem to feel the pressure in this kitchen today.
0:43:26 > 0:43:30Chefs, you have just 15 minutes left.
0:43:32 > 0:43:34Now's your time to make this count.
0:43:34 > 0:43:37Your two best dishes for that place in the finals week.
0:43:37 > 0:43:39This is it, gents.
0:43:52 > 0:43:54Gary, are you going to make it on time?
0:43:54 > 0:43:56Yeah, I'm going to do it, yeah.
0:44:00 > 0:44:02That's it. Time is up.
0:44:02 > 0:44:04Step back from your benches, guys.
0:44:06 > 0:44:09HE EXHALES
0:44:16 > 0:44:21For a place in finals week, Matt has cooked bavette steak...
0:44:22 > 0:44:24..with lyonnaise onions,
0:44:24 > 0:44:26trompette mushrooms,
0:44:26 > 0:44:30grilled asparagus, and fondant potato.
0:44:30 > 0:44:34Topped with a scallop and charred iberico ham,
0:44:34 > 0:44:37it's finished with a red wine sauce.
0:44:39 > 0:44:41Matt, I think the presentation of your two dishes
0:44:41 > 0:44:45- is very clean and very crisp. It looks good.- Thank you.
0:44:53 > 0:44:55The bavette steak is cooked perfectly,
0:44:55 > 0:44:57it's how I would have it.
0:44:57 > 0:45:00The red wine sauce has got a lovely body and texture to it.
0:45:00 > 0:45:01You can see a nice shine to it
0:45:01 > 0:45:03when you poured it onto your plate of food.
0:45:03 > 0:45:05You've always given us a great sauce, Matt,
0:45:05 > 0:45:08- and this, no doubt, is another one. - Thank you.
0:45:08 > 0:45:09There's one thing on this plate
0:45:09 > 0:45:12that I don't think really needs to be with this dish,
0:45:12 > 0:45:14and that's the scallop, at all.
0:45:14 > 0:45:17Cos it's lost in the flavours of the other ingredients,
0:45:17 > 0:45:21the big sauce that you've got, the flavoursome meat.
0:45:21 > 0:45:23The dish works in harmony.
0:45:23 > 0:45:26Every element of this plate is very, very well executed.
0:45:28 > 0:45:33For dessert, Matt has made a lemon tart with Italian meringue
0:45:33 > 0:45:37served with a fromage frais sorbet and raspberries.
0:45:39 > 0:45:41This is how, for me, it should be served -
0:45:41 > 0:45:44quite simply as it is. It's all in the eating.
0:45:55 > 0:45:57It's not quite there.
0:45:59 > 0:46:01Eating this...
0:46:01 > 0:46:04is like eating a lemon meringue pie.
0:46:04 > 0:46:07- Mmm.- I think there's a heaviness about it,
0:46:07 > 0:46:08there's too much egg in it.
0:46:08 > 0:46:11And what's quite clear to see here is the pastry
0:46:11 > 0:46:13isn't quite cooked enough.
0:46:15 > 0:46:17But, having said that,
0:46:17 > 0:46:21it is still a very refreshing, lovely dessert to eat
0:46:21 > 0:46:24that actually complements your beef so well.
0:46:24 > 0:46:27You know, they really do work together.
0:46:28 > 0:46:31I think your tart has got
0:46:31 > 0:46:33beautiful flavour of the lemon.
0:46:33 > 0:46:36With your fromage frais sorbet, it's a match made in heaven.
0:46:36 > 0:46:39However, Marcus and I have made many a lemon tart.
0:46:39 > 0:46:42Yes, the pastry's not quite cooked enough.
0:46:42 > 0:46:46I like it, but it's not my best lemon tart that I've had.
0:46:46 > 0:46:48Yeah.
0:46:48 > 0:46:51Just a couple of the things that I bit off were probably
0:46:51 > 0:46:54a little bit more than I could chew, to be honest.
0:46:54 > 0:46:55Ah, it is what it is.
0:46:56 > 0:46:59Next, it's Brenton.
0:46:59 > 0:47:02He's serving pan-roasted hake fillet on linguine,
0:47:02 > 0:47:04with a pesto trapanese,
0:47:04 > 0:47:07accompanied by girolles,
0:47:07 > 0:47:09charred sweetcorn,
0:47:09 > 0:47:13pickled datterini tomatoes, and clams.
0:47:13 > 0:47:15It's finished with basil oil.
0:47:23 > 0:47:25The linguine has been really well made.
0:47:25 > 0:47:27It's just perfectly cooked,
0:47:27 > 0:47:29and, for me, it's my favourite thing on this plate,
0:47:29 > 0:47:31with that pesto sauce going through it.
0:47:31 > 0:47:33You've marinated those tomatoes,
0:47:33 > 0:47:35so there's an unexpected burst of flavour
0:47:35 > 0:47:37with the garlic coming through it.
0:47:37 > 0:47:39It's a lovely and light dish.
0:47:39 > 0:47:43I just think...you made other elements on here, like that pesto,
0:47:43 > 0:47:46maybe a bit more of that around the plate,
0:47:46 > 0:47:49the girolles as well, to sort of lift it.
0:47:49 > 0:47:50But I think it's a good plate.
0:47:53 > 0:47:54Without a doubt, Brenton,
0:47:54 > 0:47:57the combination of ingredients work beautifully well together.
0:47:57 > 0:47:58The hake, pasta,
0:47:58 > 0:48:02the sweet and sour flavour of the tomatoes and the sweetcorn...
0:48:02 > 0:48:05I just feel, for this stage of the competition,
0:48:05 > 0:48:09you've very much kept it very safe and a little bit even keeled for me.
0:48:11 > 0:48:17Brenton's dessert is a yuzu posset with blueberry compote,
0:48:17 > 0:48:21coconut foam, and an almond and coconut crumb
0:48:21 > 0:48:23served with a lamington,
0:48:23 > 0:48:27a sponge cake coated in blueberry jam and coconut.
0:48:30 > 0:48:32I think the dessert looks like great fun.
0:48:32 > 0:48:33Beautifully presented in that glass.
0:48:33 > 0:48:36I can't wait to try that Aussie cake.
0:48:49 > 0:48:51I love the flavours of the yuzu.
0:48:51 > 0:48:56That with the coconut foam, the textures of the biscuit as well.
0:48:56 > 0:48:59Your cake, the lamington, I like that texture that you get
0:48:59 > 0:49:01from the desiccated coconut on there.
0:49:01 > 0:49:03It's very sweet, it's very indulgent.
0:49:03 > 0:49:06I think Gregg could eat all of that, though. I can't.
0:49:06 > 0:49:08The lamington brings a bit of fun to it.
0:49:08 > 0:49:10I like the fact you've brought something from back home
0:49:10 > 0:49:12onto this dish - I think it's a really great idea.
0:49:14 > 0:49:16I'm just not liking this wet posset.
0:49:16 > 0:49:20I want to be able to go through it and not find a liquid underneath.
0:49:24 > 0:49:25Feeling a bit flat.
0:49:27 > 0:49:30Yeah, I'm definitely not filled with joy right now.
0:49:30 > 0:49:33I just hope that they liked it enough to send me through.
0:49:34 > 0:49:36Finally, it's Gary.
0:49:37 > 0:49:42His main course is loin of lamb with a brioche herb crust
0:49:42 > 0:49:45and panko-coated braised lamb neck,
0:49:45 > 0:49:48with roasted celeriac,
0:49:48 > 0:49:50carrots, peas,
0:49:50 > 0:49:53pommes Anna, and a pear chutney,
0:49:53 > 0:49:56finished with a lamb jus.
0:49:58 > 0:50:00Beautiful vibrant colour of green,
0:50:00 > 0:50:03and the sauce, the shine looks amazing.
0:50:16 > 0:50:18Everything on this plate I like, apart from one thing,
0:50:18 > 0:50:20that I'm really asking myself, "Why is it there?"
0:50:20 > 0:50:21and that's the chutney.
0:50:21 > 0:50:24It's quite bitter, it's almost over-stewed slightly
0:50:24 > 0:50:27and really doesn't have a place on this plate.
0:50:27 > 0:50:29The rest I really do like.
0:50:29 > 0:50:32The fact that the carrots and the celeriac, I can taste them,
0:50:32 > 0:50:34you've left them without any messing around.
0:50:34 > 0:50:37Love the little peas on the plate, the sauce is big and bold.
0:50:37 > 0:50:40For me, this dish is delicious...
0:50:40 > 0:50:42without the chutney.
0:50:43 > 0:50:47Your pommes Anna has been cooked wonderfully, it's nicely seasoned.
0:50:47 > 0:50:50Now, I do find that the lamb,
0:50:50 > 0:50:52both of them, are very under seasoned
0:50:52 > 0:50:55and I think when you've got a beautiful crumb like that,
0:50:55 > 0:50:57especially when you use brioche,
0:50:57 > 0:50:59if you just finish it in the grill or in the oven,
0:50:59 > 0:51:02that it brings that butter out of the bread that you're using,
0:51:02 > 0:51:03and it's missing that.
0:51:03 > 0:51:06I appreciate the skill you've taken to make this plate of food.
0:51:06 > 0:51:09It's just a bit hit and miss for me.
0:51:10 > 0:51:13For dessert, Gary is serving
0:51:13 > 0:51:16white chocolate-coated strawberry sorbet,
0:51:16 > 0:51:18with a honeycomb tuile,
0:51:18 > 0:51:22chocolate sauce, redcurrants and strawberries,
0:51:22 > 0:51:27finished with a puff candy powder and basil cress.
0:51:29 > 0:51:31The dessert is interesting.
0:51:31 > 0:51:34It's like we're missing half a plate.
0:51:34 > 0:51:37This is the type of dessert that you could have left
0:51:37 > 0:51:40little chocolate spheres on the sticks and had a bit of fun.
0:51:40 > 0:51:42It was almost served with the sticks.
0:51:42 > 0:51:45- That's only cos you couldn't get them off.- Couldn't get them off!
0:51:54 > 0:51:56The berries bring a freshness to the plate,
0:51:56 > 0:51:57the ice cream is crunchy,
0:51:57 > 0:52:00and inside you've got that lovely sorbet running through.
0:52:00 > 0:52:04The little basil just adds a touch of earthiness,
0:52:04 > 0:52:06a great complement towards the strawberries as well.
0:52:06 > 0:52:09This is another good dessert from you.
0:52:09 > 0:52:12The sorbet is well made, and also the chocolate sauce.
0:52:12 > 0:52:15Personally, I would have more chocolate sauce
0:52:15 > 0:52:18and more crumb on there, cos it's just a lot of sorbet.
0:52:18 > 0:52:20In saying that, it is a good-tasting dessert.
0:52:22 > 0:52:25I plated my sweet on half a plate, and I know Marcus hates it,
0:52:25 > 0:52:28but the things you do under pressure in that kitchen,
0:52:28 > 0:52:29it just goes to show.
0:52:29 > 0:52:32I am never plating half a plate of food in my life, ever,
0:52:32 > 0:52:35regardless of what happens today. Ever!
0:52:38 > 0:52:40Chefs, thank you very much.
0:52:40 > 0:52:43There's some tension in this kitchen today.
0:52:43 > 0:52:45Well done. Well done, all of you.
0:52:45 > 0:52:48We can only take the best chefs through.
0:52:48 > 0:52:52Marcus and I have a lot to discuss. See you back here soon.
0:53:09 > 0:53:11We have three chefs which have given it their all
0:53:11 > 0:53:14and given us a great battle.
0:53:14 > 0:53:18I have no idea which chef I want to send home.
0:53:19 > 0:53:23If there's one thing that Matt can deliver, it's great-tasting food.
0:53:23 > 0:53:26He did produce two fabulous plates. I thoroughly enjoyed them.
0:53:26 > 0:53:29The beef, for me, was perfectly cooked how I would like it.
0:53:29 > 0:53:32That was a lovely red wine sauce to finish the dish.
0:53:32 > 0:53:34The scallop, though nicely cooked,
0:53:34 > 0:53:37I don't think had any place on that plate of food.
0:53:37 > 0:53:39Matt's lemon tart just looked so simple.
0:53:39 > 0:53:42When you're brave enough to serve something that looks so simple,
0:53:42 > 0:53:45you've got to get it right on every point.
0:53:45 > 0:53:47This dish could have been taken just a little bit further
0:53:47 > 0:53:49by the pastry being cooked better.
0:53:49 > 0:53:53It had to be a little bit lighter and a little bit more refined.
0:53:55 > 0:53:57Gary really pushed himself today
0:53:57 > 0:54:01and, again, brought a lot of skill into his cookery.
0:54:01 > 0:54:03He sets the bar very high for himself, Gary.
0:54:03 > 0:54:05I felt there was a level of classical cookery
0:54:05 > 0:54:08in Gary's food today. I like the freshness of the ingredients.
0:54:08 > 0:54:10The pear chutney on the dish, for me, was the one point of
0:54:10 > 0:54:12this dish that didn't need to be there.
0:54:12 > 0:54:14I thought Gary was quite clever,
0:54:14 > 0:54:16bringing a fun element to his dessert.
0:54:16 > 0:54:18The dessert hit it just right for me.
0:54:18 > 0:54:21I loved the sorbet. It had a zing to it.
0:54:21 > 0:54:24I just wish that Gary would have just focused a little bit more
0:54:24 > 0:54:26on his presentation.
0:54:28 > 0:54:32Brenton - his main course was delicious, wonderful flavours.
0:54:32 > 0:54:34The fish was well cooked, and I really enjoyed the pesto.
0:54:34 > 0:54:37But I thought there needed to be more around the plate.
0:54:37 > 0:54:40He's a very good cook and he knows how to use ingredients.
0:54:40 > 0:54:44I just felt he was playing it a little bit too safe today.
0:54:44 > 0:54:47Brenton's dessert had lovely flavour combinations.
0:54:47 > 0:54:50That beautiful little Aussie cake on the side.
0:54:50 > 0:54:54I just felt the yuzu posset just let him down today.
0:55:02 > 0:55:04Marcus, we have three chefs here
0:55:04 > 0:55:07who are all on a very even, very level playing field.
0:55:07 > 0:55:10Question is, who do we want to take through?
0:55:10 > 0:55:12Who can we see in the finals?
0:55:15 > 0:55:19To go home today, I would be absolutely gutted.
0:55:21 > 0:55:23This is probably the worst moment ever to go - ever.
0:55:25 > 0:55:28Maybe I didn't have enough technical elements,
0:55:28 > 0:55:30and that might be my downfall.
0:55:32 > 0:55:34I want to keep going. Not ready to go.
0:55:36 > 0:55:38I don't think it's going to be enough today.
0:55:38 > 0:55:41There's two other fantastic cooks in there.
0:55:41 > 0:55:44I want to stay in, but I think the small mistakes will cost me.
0:56:05 > 0:56:08You should all be incredibly proud of what you've achieved
0:56:08 > 0:56:10so far in this competition.
0:56:11 > 0:56:14We can only take two of you through to finals week.
0:56:17 > 0:56:19The chef leaving us is...
0:56:24 > 0:56:26..Brenton.
0:56:30 > 0:56:32Thank you very much for everything.
0:56:32 > 0:56:34Thank you for a fabulous competition.
0:56:34 > 0:56:36- It's been great.- Thank you so much. - Thank you.
0:56:40 > 0:56:43Definitely didn't want to be leaving today.
0:56:43 > 0:56:45I know I'm feeling a bit down right now,
0:56:45 > 0:56:47but I know that when I look back on it,
0:56:47 > 0:56:51I'm going to remember a good time. It's been a fantastic experience.
0:57:03 > 0:57:06Really, really tough for Brenton today,
0:57:06 > 0:57:09you know? Cos I think any one of us could have been going home today.
0:57:09 > 0:57:11The dream continues!
0:57:11 > 0:57:16I need to start thinking about the possibility of going all the way.
0:57:17 > 0:57:20It was obviously enough, just, by the skin of my teeth.
0:57:22 > 0:57:26I'm just chuffed. I'm chuffed to bits. Really am.
0:57:26 > 0:57:28- Well done.- Thank you very much. - Congratulations.
0:57:28 > 0:57:30- Thank you.- Thank you.
0:57:36 > 0:57:40Next week, Matt and Gary
0:57:40 > 0:57:43join Elly and Arnaud
0:57:43 > 0:57:46in the Professional MasterChef finals,
0:57:46 > 0:57:48and the fight for the title is on.
0:57:48 > 0:57:53They will have to cook for some of the country's greatest chefs...
0:57:53 > 0:57:56I'd be nervous if I was cooking for these people.
0:57:56 > 0:57:58That was a banging dish.
0:57:58 > 0:58:03..and survive in one of the world's most groundbreaking restaurants.
0:58:03 > 0:58:05I expect them to give everything,
0:58:05 > 0:58:07like we do every single day.
0:58:09 > 0:58:12Only one of them can be crowned
0:58:12 > 0:58:16Professional MasterChef Champion 2016.