0:00:04 > 0:00:08It's the final week of Professional MasterChef.
0:00:11 > 0:00:15Of the 48 chefs that started the competition,
0:00:15 > 0:00:19only the four most exceptional remain.
0:00:21 > 0:00:23I can't believe I made it to finals week.
0:00:23 > 0:00:26I did wake up this morning and I thought maybe I dreamt it all.
0:00:26 > 0:00:30I'm glad I'm still standing and maybe I'll win it.
0:00:31 > 0:00:34There's four chefs left and it's going to get harder,
0:00:34 > 0:00:38but, you know, I'm here for a reason. It's all hard work,
0:00:38 > 0:00:40but hard work pays off.
0:00:42 > 0:00:43Over the next three nights...
0:00:45 > 0:00:47..the finalists will face the scrutiny
0:00:47 > 0:00:51of some of the world's best chefs...
0:00:51 > 0:00:53It's got zing, it's got clarity.
0:00:53 > 0:00:55It's one of the best dishes we've ever had on MasterChef.
0:00:55 > 0:00:57..and experience working
0:00:57 > 0:01:02in one of the most groundbreaking restaurants in the world...
0:01:02 > 0:01:05We will go to the forest, we will go to the field,
0:01:05 > 0:01:08we will go to the sea,
0:01:08 > 0:01:11and we can really feast on the natural bounty of our surroundings.
0:01:14 > 0:01:16..before one of them is crowned
0:01:16 > 0:01:20Professional MasterChef champion, 2016.
0:01:20 > 0:01:22The fire in my belly
0:01:22 > 0:01:25wants to get to the last three.
0:01:25 > 0:01:27I've got to be better than them.
0:01:29 > 0:01:31And hopefully, you'll see me lifting that trophy.
0:01:31 > 0:01:33It's probably the first time, hand on heart,
0:01:33 > 0:01:37that I've thought I have actually got a chance of winning MasterChef.
0:01:38 > 0:01:42It's going to be a lot of pressure and it's who can handle that.
0:01:57 > 0:02:00The MasterChef Professionals chefs' table
0:02:00 > 0:02:03is one of the most prestigious events
0:02:03 > 0:02:05in the British culinary calendar.
0:02:08 > 0:02:10For the finalists, it's a unique opportunity
0:02:10 > 0:02:14to showcase their talent to their professional heroes.
0:02:17 > 0:02:19'There's no hiding place.'
0:02:19 > 0:02:23These guys know their food better than anyone else in the country.
0:02:23 > 0:02:27Getting by isn't enough today. It has to be exceptional.
0:02:28 > 0:02:32I woke up at five this morning, sweating, in a bit of a panic.
0:02:32 > 0:02:35I've just got to hope that the cooking shines through
0:02:35 > 0:02:38and they like it cos, if not, I'm down the barrel of a gun.
0:02:44 > 0:02:50The 28 guests are the heavyweights of modern gastronomy in Britain...
0:02:53 > 0:02:58..and have held an incredible 34 Michelin stars between them.
0:02:59 > 0:03:03Five hours from now, this dining room will be full
0:03:03 > 0:03:08and service for the chefs' table will begin.
0:03:18 > 0:03:21Biggest challenge so far in my career.
0:03:21 > 0:03:22They're going to eat your food
0:03:22 > 0:03:25and they're going to be talking about you
0:03:25 > 0:03:27and what you've done today. I am quite nervous.
0:03:27 > 0:03:31I feel a bit sick, but I need to think beyond that.
0:03:34 > 0:03:38If I let the judges down, it's going to leave a bitter taste in my mouth.
0:03:38 > 0:03:41There's going to be a lot of pressure
0:03:41 > 0:03:43but I'm not going to let it get to me.
0:03:45 > 0:03:46I hope.
0:03:50 > 0:03:53Service will begin at six o'clock.
0:03:54 > 0:03:58This is the first time they've cooked beyond five plates of food
0:03:58 > 0:04:02and tonight, they're going to be cooking 30, so it's a big challenge.
0:04:02 > 0:04:06We're nervous. Let's get some work done.
0:04:07 > 0:04:10Gary will be up first with the starter.
0:04:10 > 0:04:13This is it. Yeah, we're on it.
0:04:13 > 0:04:16I'm happy now, so let's hope that continues.
0:04:20 > 0:04:22- Gary, here we are, cooking for chefs' table.- Yeah.
0:04:22 > 0:04:26- How are you doing?- Yeah, brilliant. Really happy to be here.
0:04:26 > 0:04:29- What is the dish? - So, we're doing salt-baked beetroot
0:04:29 > 0:04:31we're going to beetroot chutney.
0:04:31 > 0:04:33We're doing some pickled candy striped beetroot.
0:04:33 > 0:04:35With the goat's cheese,
0:04:35 > 0:04:38we're going to wrap in toasted hazelnuts and a gingerbread crumb.
0:04:38 > 0:04:41- OK.- It's also coming with some good Scottish oatcakes.
0:04:41 > 0:04:44Beetroot and goat's cheese - pretty basic ingredients.
0:04:44 > 0:04:46They are, they are.
0:04:46 > 0:04:49You're really going to have to make this special, Gary,
0:04:49 > 0:04:52- for it to stand out. - I think the combinations work.
0:04:52 > 0:04:55I think it's how they work and getting that balance right
0:04:55 > 0:04:57and offering little surprises on the plate as well,
0:04:57 > 0:05:00- and, hopefully, worthy of such a meal tonight.- Good luck, Gary.
0:05:00 > 0:05:03- You've got a lot of work to do. - Thank you.
0:05:07 > 0:05:10Gary's really going to have to work incredibly hard
0:05:10 > 0:05:12to make this dish stand out.
0:05:12 > 0:05:14Something that we know Gary does
0:05:14 > 0:05:17is to bring a lot of different techniques and skills
0:05:17 > 0:05:20into his cooking and this plate is no different.
0:05:21 > 0:05:24Gary is making a beetroot chutney, he's making a gel,
0:05:24 > 0:05:27he's going to have some pickled beetroot as well.
0:05:27 > 0:05:31In total, he has about 12 different recipes.
0:05:33 > 0:05:35A lot of different flavours, spices he's using.
0:05:35 > 0:05:37I hope they all work out for him.
0:05:39 > 0:05:43Gary's first job is to prepare over 80 beetroot.
0:05:45 > 0:05:48There'll be no denying, when we go into the room,
0:05:48 > 0:05:50who done the beetroot.
0:05:51 > 0:05:54To make the chutney, the beetroot must be perfectly diced
0:05:54 > 0:05:57before it can be cooked down with apples,
0:05:57 > 0:05:59coriander seeds and cinnamon sticks.
0:06:00 > 0:06:02Every time you put a knife through something,
0:06:02 > 0:06:04you're thinking, "Who's getting it?"
0:06:04 > 0:06:07If one of them's the wrong shape, they will spot it.
0:06:08 > 0:06:10So, that doesn't pass.
0:06:11 > 0:06:13It's really important that I really focus
0:06:13 > 0:06:15on making sure it's the best it can be.
0:06:20 > 0:06:22I'm looking forward to it.
0:06:22 > 0:06:25I've picked a dish that is one of my favourites.
0:06:27 > 0:06:30Elly is in charge of the fish course.
0:06:31 > 0:06:34She will have to prepare two whole brill,
0:06:34 > 0:06:4040 scallops and over five kilos of mussels and clams.
0:06:44 > 0:06:47I'm going to do what I need to do today
0:06:47 > 0:06:49and serve some beautiful food,
0:06:49 > 0:06:53so I've just got to crack on and try and get as much done
0:06:53 > 0:06:56in a certain period of time and then I'll be laughing.
0:07:02 > 0:07:06- What's the dish, Elly?- So, today, I'm doing ravioli of brill,
0:07:06 > 0:07:10but I'm using scallop mousse to just gently bind that together.
0:07:10 > 0:07:12I'm going to do half a roasted scallop as well
0:07:12 > 0:07:13on top of the ravioli.
0:07:13 > 0:07:17I've got caramelised fennel puree, I've got clams and mussels.
0:07:17 > 0:07:20I'm making a beurre blanc with the mussel and the clam juice.
0:07:20 > 0:07:26I've got pickled cucumber at the top and that's about it. Sea vegetables.
0:07:26 > 0:07:28- Wow!- Sea vegetables as well?- Yeah.
0:07:28 > 0:07:30- That's a lot of work you've got there.- Yes.
0:07:30 > 0:07:33- Are you going to be all right within the timeframe?- Hopefully.
0:07:33 > 0:07:35I like that you're pushing yourself.
0:07:35 > 0:07:39I think at certain points, will you be asking Marcus for a hand?
0:07:39 > 0:07:40THEY LAUGH
0:07:40 > 0:07:44No, I hope not, but... Yeah, I'll be fine.
0:07:44 > 0:07:48I've got confidence, so I'm just going to, hopefully, you know,
0:07:48 > 0:07:51work fast and clean and try and get the job done.
0:07:51 > 0:07:53How are you feeling with the guest list that we have of the chefs?
0:07:53 > 0:07:57To be honest, I haven't thought about the chefs all together,
0:07:57 > 0:07:59because that would make me more nervous.
0:07:59 > 0:08:02I thought as I'm doing my food and it's for customers,
0:08:02 > 0:08:06no matter if it's Michelin-starred chefs or your mum and dad.
0:08:06 > 0:08:09So, I'm just going to do my best and serve the food that I love to eat
0:08:09 > 0:08:12and, hopefully, they enjoy it as much as I have.
0:08:12 > 0:08:15It's really interesting. This is the most relaxed I've seen you.
0:08:15 > 0:08:17I don't feel relaxed, Marcus.
0:08:17 > 0:08:19Well, you look smiley and happy and ready to go,
0:08:19 > 0:08:21cos you're just focussing on 30 customers
0:08:21 > 0:08:24- and I think that's a very clever thing to do.- Yeah.
0:08:28 > 0:08:30Elly is a little machine,
0:08:30 > 0:08:33going at 100mph at the moment, in the kitchen.
0:08:35 > 0:08:37The pasta making is very essential.
0:08:37 > 0:08:40The thickness needs to be beautiful and thin.
0:08:40 > 0:08:43I'm also hoping Elly is going to make a few extras
0:08:43 > 0:08:45in case some of these raviolis explode,
0:08:45 > 0:08:48so she can choose the best one that's going to go on this dish.
0:08:50 > 0:08:52The brill and scallop filling that goes inside the ravioli
0:08:52 > 0:08:55has got to be made way in advance so it can become nice and firm.
0:08:55 > 0:09:00I really like the fact that she's kept the brill in texture
0:09:00 > 0:09:02to fold through her mousse.
0:09:02 > 0:09:06Ravioli. Wow, what a skill to be able to A, get made right,
0:09:06 > 0:09:08and B, get served on time.
0:09:10 > 0:09:13I've done the thickness to what I normally do.
0:09:13 > 0:09:15I don't want it to be too fine,
0:09:15 > 0:09:21otherwise it will break once I make the raviolis and I build them.
0:09:23 > 0:09:25- You're running out of table.- Yeah.
0:09:26 > 0:09:30- Looks good.- I think that's thin enough for me, I think.- Yeah.
0:09:36 > 0:09:39Having not done a restaurant service, apart from Gravetye Manor,
0:09:39 > 0:09:42in about four years, makes me the weaker link in the chain.
0:09:42 > 0:09:47I'm going to have to be on my A game, pushing, pushing through.
0:09:47 > 0:09:48So, it's going to be hard.
0:09:49 > 0:09:53Matt is creating a beef main course.
0:09:53 > 0:09:56If there was ever a dish a chef would choose off a menu,
0:09:56 > 0:09:58this would be it.
0:09:58 > 0:10:01Beef cheeks, pomme puree, girolle mushrooms,
0:10:01 > 0:10:04deep red wine sauce, bourguignon style.
0:10:04 > 0:10:07This dish is a chefs' dish made in heaven.
0:10:08 > 0:10:11Matt has got to get the cooking of these beef cheeks just right.
0:10:11 > 0:10:13It's such a tough piece of meat.
0:10:13 > 0:10:17He needs to get them braising gently at a very even temperature.
0:10:17 > 0:10:19The beef cheek has just got to fall apart.
0:10:19 > 0:10:23You don't want to be cutting through the sinew of this meat.
0:10:24 > 0:10:27Even something as simple as a mashed potato
0:10:27 > 0:10:29could ruin this dish for Matt.
0:10:30 > 0:10:33It's all about great preparation and fabulous execution.
0:10:37 > 0:10:39How are you feeling, Matt?
0:10:39 > 0:10:42I'm extremely nervous today, very nervous.
0:10:42 > 0:10:44Do you feel that you can get rid of those nerves
0:10:44 > 0:10:46and stay focussed and get concentrating?
0:10:46 > 0:10:48- Yeah.- Just think of it as 30 people.
0:10:48 > 0:10:51Absolutely. It's 30 people, it's 30 VIP chefs.
0:10:51 > 0:10:53I have to say, I'm absolutely 100% sure
0:10:53 > 0:10:55your beard's gone grey overnight.
0:10:55 > 0:10:57It's got a lot greyer than when I first met you.
0:10:57 > 0:10:59I tell you what, Chef, it has. My wife said that.
0:10:59 > 0:11:03- It's almost the same colour as Marcus's.- It's distinguished.
0:11:03 > 0:11:05- You'll be like me when you've finished.- Yeah!
0:11:09 > 0:11:12I'm trying to enjoy myself but every time I sort of settle down,
0:11:12 > 0:11:14I think, "Oh, my God, who are you cooking for?"
0:11:14 > 0:11:18So, I know that I need to...just chill a little bit.
0:11:27 > 0:11:30- I just can't chill.- Just try. Hum. Hum a tune.
0:11:30 > 0:11:33- I'm not kidding. Hum something in your head.- Really?
0:11:33 > 0:11:35Yeah, just hum something in your head.
0:11:35 > 0:11:38My hands won't stop shaking. I don't know what's wrong with me.
0:11:38 > 0:11:40I know exactly what's wrong with me.
0:11:47 > 0:11:51Here we are, back to doing what I like.
0:11:51 > 0:11:53Bit of dessert, yeah. Exciting.
0:11:55 > 0:11:57Arnaud has designed a dessert
0:11:57 > 0:12:01inspired by breakfast in the South of France.
0:12:07 > 0:12:09Tell us about your dish.
0:12:09 > 0:12:12So, the dish is a take on vanilla creme brulee.
0:12:12 > 0:12:14I'm going to be cooking some apricots in syrup.
0:12:14 > 0:12:17I'm making a sugar tuile with coffee and pumpkin.
0:12:17 > 0:12:21I'm going to make a sauce from the trimmings of the apricot with basil.
0:12:21 > 0:12:25And I'm going to be cooking some of the croissants in brown butter
0:12:25 > 0:12:28and then I'm going to put that mix into my custard, liquidise it,
0:12:28 > 0:12:32which is going to give me a puree in a canister with some gas,
0:12:32 > 0:12:34and put some air into it.
0:12:34 > 0:12:37What I'm trying to get to is a mousse to go on the plate,
0:12:37 > 0:12:40- just before it goes. - What's happening with these then?
0:12:40 > 0:12:42So, I'm going to be baking the cremes brulees,
0:12:42 > 0:12:46- so it's free-standing.- Right.- I'm going to blowtorch them.- OK, nice.
0:12:46 > 0:12:49If I don't get it perfect, it's just going to be a puddle on the plate.
0:12:49 > 0:12:51It's going to be embarrassing.
0:12:51 > 0:12:55- I don't want to be up there looking like an idiot.- That's pressure. Wow!
0:12:55 > 0:12:58I really hope you can get this done right, the way you want it,
0:12:58 > 0:13:00because it sounds fantastic.
0:13:00 > 0:13:02Yeah, I hope it will be.
0:13:04 > 0:13:06I think the making of a creme brulee
0:13:06 > 0:13:08that's not served in the dish that it's cooked in
0:13:08 > 0:13:12is a very brave and skilful thing to do and get right.
0:13:12 > 0:13:14And I really admire that about Arnaud.
0:13:14 > 0:13:16The issue here, he's got to make sure
0:13:16 > 0:13:18these rings have all been lined properly,
0:13:18 > 0:13:20sealed before that mix goes in.
0:13:20 > 0:13:22And it's got to be cooked enough
0:13:22 > 0:13:25that it's not going to melt and run on the plate.
0:13:27 > 0:13:30Love the idea of putting the croissants back into butter
0:13:30 > 0:13:31and foaming them,
0:13:31 > 0:13:34infusing that flavour into his custard for his foam.
0:13:35 > 0:13:38And there's a hint of coffee going in this dish as well.
0:13:38 > 0:13:40A coffee tuile is going to give this dish
0:13:40 > 0:13:43a beautiful texture and also a fabulous flavour.
0:13:45 > 0:13:48Some fantastic combinations here. I hope they all work together.
0:13:51 > 0:13:55The creme brulee is not cooked in time, then it's a disaster.
0:13:55 > 0:13:57I might as well go home.
0:13:59 > 0:14:01No need to panic just yet,
0:14:01 > 0:14:04but the panic will come shortly if that doesn't work.
0:14:08 > 0:14:10The cremes brulees are baked at a low heat,
0:14:10 > 0:14:13then cooled in the chiller.
0:14:13 > 0:14:15It'll take over one and a half hours
0:14:15 > 0:14:18before Arnaud will know if they have set.
0:14:21 > 0:14:23HE SIGHS
0:14:26 > 0:14:28Two hours of cooking time has gone.
0:14:30 > 0:14:33Gary's beetroot chutney is cooking down...
0:14:34 > 0:14:37..and the salt-baked beetroot are in the oven.
0:14:38 > 0:14:42Now he can focus on making the gingerbread for the crumb.
0:14:42 > 0:14:45Once it's baked, I then have to dry it out
0:14:45 > 0:14:48as a really sort of dry ginger breadcrumb,
0:14:48 > 0:14:51which will then be mixed with mostly hazelnuts
0:14:51 > 0:14:52and then wrapped round the cheese.
0:14:57 > 0:15:01Next, he makes a start on the technical oatcake tuile.
0:15:03 > 0:15:06We're trying to get it really as thin as we can get it,
0:15:06 > 0:15:10with it still being structurally sound.
0:15:11 > 0:15:15He must carefully place the oatcake mixture around the moulds
0:15:15 > 0:15:20before baking them, so they can form into free-standing rings.
0:15:24 > 0:15:26- These are looking good.- Thank you.
0:15:26 > 0:15:28How are you serving it on the plate?
0:15:28 > 0:15:30Is it flat? Is it going to be like this?
0:15:30 > 0:15:35It's going to be sitting up with elements of the cheese within it.
0:15:35 > 0:15:37GARY LAUGHS
0:15:37 > 0:15:39OK...
0:15:39 > 0:15:43Um, are you not worried about them breaking?
0:15:43 > 0:15:45I am worried,
0:15:45 > 0:15:49but I'm going to make loads in case we have to swap out a plate.
0:15:49 > 0:15:51Oh, my goodness, Gary, that's very brave.
0:15:51 > 0:15:54- I can't wait to see how they turn out.- Thank you.- Ooh.
0:16:03 > 0:16:05So the tester's broke.
0:16:08 > 0:16:11With his first tuile unsuccessful...
0:16:13 > 0:16:16..Gary checks his second attempt.
0:16:24 > 0:16:27It's, er, it's broke again.
0:16:27 > 0:16:31Um...I think I've been a wee bit hasty moving it
0:16:31 > 0:16:33until it's properly cooled.
0:16:35 > 0:16:38Twice now his tester has broken.
0:16:38 > 0:16:40If he gets it right, it will look quite stunning.
0:16:40 > 0:16:43If not, it's just not going to work.
0:16:46 > 0:16:50Chefs, listen up. You have just two and a half hours remaining
0:16:50 > 0:16:52- before your first course goes, Gary. - Yes, Chef.
0:16:52 > 0:16:55- Are we going to be ready? - Yes, we are.
0:17:02 > 0:17:04On the fish course,
0:17:04 > 0:17:09Elly is making the scallop mousse and brill filling for her ravioli.
0:17:11 > 0:17:13Elly needs to check the seasoning.
0:17:13 > 0:17:17I'll be really looking to make sure that she does a little tester,
0:17:17 > 0:17:21get that seasoning spot-on, because when the ravioli's made,
0:17:21 > 0:17:23you can't change it. It is what it is.
0:17:35 > 0:17:39- It needs more salt.- Yeah. - Loads more.- Loads more.
0:17:45 > 0:17:47I'm actually really happy
0:17:47 > 0:17:51with the consistency of the brill and the scallops. It's really nice.
0:17:53 > 0:17:55With her filling seasoned correctly,
0:17:55 > 0:18:01Elly can now start to carefully assemble over 30 identical ravioli.
0:18:03 > 0:18:04This is the biggest job.
0:18:04 > 0:18:06I need to make sure that I seal them properly,
0:18:06 > 0:18:11making sure that there's no air holes so none of them spill out.
0:18:11 > 0:18:15But I've got 38, so if a couple do break,
0:18:15 > 0:18:17then I've got some just in case.
0:18:22 > 0:18:27Matt's beef cheeks have been braising for over two hours.
0:18:28 > 0:18:30The beef's looking good. They've started to take on
0:18:30 > 0:18:33all that colour and flavour now, so I'm happy about that.
0:18:33 > 0:18:38He can now make a start on preparing the baked bone marrow accompaniment.
0:18:38 > 0:18:40Matt's taking out the bone marrow.
0:18:40 > 0:18:42He's going to mix it with shallots and herbs
0:18:42 > 0:18:44and he's going to put it back into the bone.
0:18:46 > 0:18:47Really, really like this.
0:18:48 > 0:18:51To ensure the presentation is faultless,
0:18:51 > 0:18:53Matt must clean 30 bones
0:18:53 > 0:18:56before the marrow mix can be placed back inside.
0:18:59 > 0:19:02I'm finding it quite hard, to be honest, but once it's done,
0:19:02 > 0:19:05it's worth all this pain.
0:19:07 > 0:19:10- How are you doing?- Yeah, good. I'm still a bit nervous
0:19:10 > 0:19:12but beef's nearly there, potatoes are cooked.
0:19:12 > 0:19:14I've got to get them out and through the tammy,
0:19:14 > 0:19:16get them seasoned up into bags for service.
0:19:16 > 0:19:18I want to get these bone marrows in as soon as possible,
0:19:18 > 0:19:22get them set up, cos once they're set up in the fridge,
0:19:22 > 0:19:24then it's a big tick off my list
0:19:24 > 0:19:26- cos a lot of the mise en place goes into that.- OK.
0:19:30 > 0:19:36On dessert, Arnaud's all-important vanilla cremes brulees are baked.
0:19:40 > 0:19:44The cremes brulees are all cooked. They're in the fridge cooling now.
0:19:44 > 0:19:48- Set?- Set-TING. Set-TING. - "Ting", not set.
0:19:48 > 0:19:52It all remains to see, within the next half hour, how well they set
0:19:52 > 0:19:54and how easily they're going to come out of those rings.
0:19:56 > 0:20:01Should be fine. Only when they're cooled, but they're looking good.
0:20:02 > 0:20:07Next, Arnaud moves onto the two apricot elements for his dessert -
0:20:07 > 0:20:11a puree made from basil and apricots...
0:20:11 > 0:20:13I don't want it to taste of basil,
0:20:13 > 0:20:16I just want a sort of really fresh flavour.
0:20:18 > 0:20:20..and apricots that have been roasted
0:20:20 > 0:20:22in molasses sugar then pan-fried.
0:20:24 > 0:20:28I've got to caramelise all them now, so that's quite a lot of work.
0:20:29 > 0:20:31Yeah, happy cos they are looking sexy.
0:20:41 > 0:20:45There's less than one hour until Gary's starter goes out.
0:20:45 > 0:20:49The rings aren't... They're OK. They've got one split.
0:20:49 > 0:20:52As long as they don't break twice, we're fine.
0:20:55 > 0:20:57The gingerbread cake for the crumb
0:20:57 > 0:20:59around the goat's cheese is cooked...
0:20:59 > 0:21:04Lovely. Yeah, exactly to plan...for once.
0:21:07 > 0:21:13..and is now blended with hazelnuts and finished off with chives.
0:21:20 > 0:21:21I'm OK.
0:21:21 > 0:21:26I've got a wee sauce to make - well, just to finish a sauce -
0:21:26 > 0:21:28and then we're going to start plating.
0:21:32 > 0:21:37Back on fish, Elly is in the process of cooking her ravioli.
0:21:37 > 0:21:40They will first be blanched for one minute
0:21:40 > 0:21:43before being steamed just before service.
0:21:46 > 0:21:50If she hasn't sealed them airtight, they could split.
0:21:56 > 0:22:00They've come out very, very nice. More than what I expected.
0:22:03 > 0:22:05They look really nice, actually. Phew!
0:22:07 > 0:22:12I've still got a lot to do and just got to keep, keep going.
0:22:14 > 0:22:16- Elly, are you all right? - I feel happy.
0:22:16 > 0:22:19My raviolis have come out absolutely gorgeous
0:22:19 > 0:22:23- and that's what I wanted.- You're doing a lot of running around.
0:22:23 > 0:22:25Yeah, it's just a mixture.
0:22:25 > 0:22:29The last half an hour, clean bench and start again, ready for service.
0:22:29 > 0:22:33Other than that, I feel like I am onto a winner.
0:22:40 > 0:22:44Matt's potato puree is well under way.
0:22:46 > 0:22:50The mashed potato - the texture has got to be so smooth, not grainy.
0:22:50 > 0:22:54If he overworks it with the butter or cream or milk, it will split.
0:22:57 > 0:23:00- Is this the second time you've passed it?- No.- The first?- Yeah.
0:23:00 > 0:23:02- It's gone really gelatinous, hasn't it?- Yeah.
0:23:02 > 0:23:07- Is it all like that?- Yeah.- You can see the starch starting to pull.
0:23:07 > 0:23:10That shouldn't happen, so add the liquid in gently,
0:23:10 > 0:23:13make sure it absorbs. If you add it too quick, it's going to split.
0:23:13 > 0:23:15- Yeah.- Especially with the butter. - OK.- OK.- Thank you.
0:23:17 > 0:23:20I'm up against it a little bit. I've got to get my garnish done still.
0:23:20 > 0:23:21I've just got to push on.
0:23:31 > 0:23:34For Arnaud, it's time to check
0:23:34 > 0:23:37on whether his vanilla cremes brulees have set.
0:23:48 > 0:23:51Et voila! Whoo-hoo!
0:23:51 > 0:23:53I thought it would work, but such is life.
0:23:53 > 0:23:56If it didn't work, then it would be disaster but, you know,
0:23:56 > 0:23:58it's a good day, yeah.
0:24:05 > 0:24:09Outside, tonight's prestigious guests are arriving.
0:24:11 > 0:24:13These greats are at the top of their profession,
0:24:13 > 0:24:17achieving the accolades and recognition
0:24:17 > 0:24:21that the finalists dream to one day emulate.
0:24:30 > 0:24:33I'd be nervous if I was cooking for these people.
0:24:33 > 0:24:34It is a real opportunity for those guys.
0:24:34 > 0:24:38I bet they're feeling it but, hopefully, they do well.
0:24:45 > 0:24:48We expect a very high standard.
0:24:48 > 0:24:51We want to see their flair, imagination and skill tonight,
0:24:51 > 0:24:54because these are finalists, so we should be seeing them at their best.
0:24:57 > 0:25:00We're going to be a tough crowd. They're going to be critical
0:25:00 > 0:25:02but they're going to be critiques you need to listen to
0:25:02 > 0:25:04cos they're very experienced chefs we have here.
0:25:11 > 0:25:14What you're looking for are the people that have got the passion,
0:25:14 > 0:25:17the determination, the drive. The chefs coming out of this
0:25:17 > 0:25:19are going to be the big names of tomorrow.
0:25:20 > 0:25:25Also attending are previous Professional MasterChef winners
0:25:25 > 0:25:29and finalists, who have gone on to achieve great success.
0:25:29 > 0:25:32Still don't feel like I'm amazing enough to be here
0:25:32 > 0:25:35but, you know, if I was back there now,
0:25:35 > 0:25:38it's still probably the worst dining experience of my life!
0:25:42 > 0:25:45They will be terrified and nervous
0:25:45 > 0:25:47but incredibly excited that they're about to meet,
0:25:47 > 0:25:50you know, a bunch of their heroes.
0:25:53 > 0:25:56There's a lot of people I've respected for a long, long time
0:25:56 > 0:26:00and I know how stressful it is to be cooking for them,
0:26:00 > 0:26:02so much happier to be on this side of the fence.
0:26:09 > 0:26:11Your chefs have started to arrive.
0:26:11 > 0:26:16You have 40 minutes until your first course needs to be served.
0:26:16 > 0:26:19- Are we going to be OK for the first course?- Yes, Chef.
0:26:21 > 0:26:25With all eyes on Gary's beetroot and goat's cheese starter...
0:26:26 > 0:26:31..his last job is to create two different beetroot gels.
0:26:32 > 0:26:34One is to form beetroot balls,
0:26:34 > 0:26:37using a process called reverse spherification...
0:26:39 > 0:26:42..and the second, to create an intricate pattern
0:26:42 > 0:26:46by injecting beetroot gel through a caviar box
0:26:46 > 0:26:49normally used for making caviar pearls.
0:26:50 > 0:26:54You have to get it to the exact correct consistency
0:26:54 > 0:26:59or else it doesn't work and we don't have time for it not to work,
0:26:59 > 0:27:01shall we say, so pressure's definitely on.
0:27:03 > 0:27:06- It's still too thin. - You need a steady hand.- Yeah.
0:27:20 > 0:27:22It's still running a wee bit, isn't it?
0:27:24 > 0:27:26You've got about 30 minutes. We've got to get this right.
0:27:26 > 0:27:28This, hopefully, should be the last test.
0:27:35 > 0:27:38I think, by the time you go on it, it should be all right.
0:27:52 > 0:27:54Service is now under way...
0:27:56 > 0:28:00..and Gary has ten minutes to plate all 30 starters.
0:28:01 > 0:28:05He begins with the intricate 96 dots of beetroot gel.
0:28:09 > 0:28:10Yes! Yes!
0:28:13 > 0:28:15Hooray!
0:28:20 > 0:28:22- Wow!- Looks amazing!
0:28:25 > 0:28:27Gary, do you know how stressful you're making me?
0:28:27 > 0:28:30How stressful I'm making myself!
0:28:30 > 0:28:33Gary, do you think you need some help from some of the others?
0:28:33 > 0:28:36Yeah, if I could. Guys, is anybody free for two minutes?
0:28:36 > 0:28:37- MATT:- Yeah, I got you, got you.
0:28:48 > 0:28:49Gary, Gary, Gary!
0:28:53 > 0:28:55Hazelnut and ginger crumble, goat's cheese
0:28:55 > 0:29:00and then it's oak-baked pickled beetroot with chutney and oatcakes,
0:29:00 > 0:29:04so that's quite a mouthful, so let's hope they can execute it
0:29:04 > 0:29:07with balance and flair and, of course, great flavours.
0:29:09 > 0:29:11Sounds good, good combinations.
0:29:11 > 0:29:14It looks good on the menu, but let's see the execution.
0:29:14 > 0:29:16I'm looking forward to it very much.
0:29:21 > 0:29:24- Service, please.- No pressure.
0:29:40 > 0:29:42That's it. Last one, Gary. All done.
0:29:45 > 0:29:47MONICA LAUGHS
0:29:49 > 0:29:51You only do this once, don't you?
0:29:51 > 0:29:54- I don't think you would ever do it twice.- Wow!- You nutter!
0:29:54 > 0:29:58- You are a mad Scotsman! - Yeah, yeah, that's evident now.
0:30:07 > 0:30:10Terrifying and exciting and enjoyable at the same time,
0:30:10 > 0:30:14but I'm happy to have got it out and I hope the guests enjoy it.
0:30:22 > 0:30:24Gary has served a starter of goat's cheese,
0:30:24 > 0:30:28wrapped in a gingerbread and hazelnut crumb
0:30:28 > 0:30:31with beetroot five ways -
0:30:31 > 0:30:34salt-baked,
0:30:34 > 0:30:35a chutney,
0:30:35 > 0:30:38pickled candy striped beetroot,
0:30:38 > 0:30:41beetroot spherification
0:30:41 > 0:30:43and dotted beetroot gels,
0:30:43 > 0:30:47served with an oatcake tuile.
0:30:48 > 0:30:51It's cool! A lot of dots!
0:30:51 > 0:30:53And this tuile is very interesting,
0:30:53 > 0:30:55so I'm excited to try it.
0:30:57 > 0:31:01Beautiful dish. It's the precision in the...
0:31:01 > 0:31:03You see the dots
0:31:03 > 0:31:05and it looks really, really beautiful.
0:31:10 > 0:31:12I'm missing the beetroot,
0:31:12 > 0:31:14I'm missing the salad, I'm missing the acidity,
0:31:14 > 0:31:16and it's quite a big portion of cheese.
0:31:16 > 0:31:20So, it looks good but, at the end of the day, bit disappointing.
0:31:21 > 0:31:24The goat's cheese is rather too large.
0:31:24 > 0:31:27The biscuit - there is a bit of texture going on there
0:31:27 > 0:31:30with the biscuit which, obviously, is a plus,
0:31:30 > 0:31:32but the whole dish is underseasoned, to be honest.
0:31:32 > 0:31:35It was nice but I would have liked to have seen more beetroot
0:31:35 > 0:31:38and I think that kind of let the dish down a bit.
0:31:38 > 0:31:41I think the oatcake was a very clever twist on it,
0:31:41 > 0:31:44giving some height to the dish. I wasn't expecting that.
0:31:46 > 0:31:47Some nice techniques on there.
0:31:47 > 0:31:50The oatcake gave nice texture to the dish.
0:31:50 > 0:31:52A bit more beetroot on the plate,
0:31:52 > 0:31:55I think you've got that good product that's ready to go.
0:31:55 > 0:31:57They're all great ingredients,
0:31:57 > 0:32:00but it didn't really blend together as a complete dish.
0:32:00 > 0:32:03And that's so important. You've got to be able to taste everything.
0:32:03 > 0:32:05If you're putting on a menu you're salt-baking stuff,
0:32:05 > 0:32:07you've got to taste that it's been salt-baked.
0:32:08 > 0:32:11Not the type of presentation I was expecting from Gary.
0:32:11 > 0:32:1530 plates he made and they all looked great. He's done well.
0:32:19 > 0:32:23What's here is tasty. There's just the slight balance is off.
0:32:23 > 0:32:25There's more cheese to actual garnish, which is a shame,
0:32:25 > 0:32:28because what is on the plate is very good.
0:32:28 > 0:32:32I like the idea, though, and I love his ambition.
0:32:35 > 0:32:39APPLAUSE
0:32:46 > 0:32:48The dish looked absolutely perfect,
0:32:48 > 0:32:51really, like, a picture on a plate.
0:32:51 > 0:32:54But, for me, I felt it needed more garnish,
0:32:54 > 0:32:57- less goat's cheese and it needed some acidity.- Yeah.
0:32:57 > 0:33:00- But, apart from that, it was lovely.- Thank you.
0:33:00 > 0:33:03Congratulations, Gary, for getting this far.
0:33:03 > 0:33:05Ten out of ten for presentation.
0:33:05 > 0:33:08I think, from working with you,
0:33:08 > 0:33:11I've seen that this is something you've really tried to improve upon.
0:33:11 > 0:33:17- Yeah.- A lovely dish. Lots of empty plates, so well done.
0:33:17 > 0:33:22It's just amazing to be here. I'm a lecturer at college,
0:33:22 > 0:33:25so you guys are totally inspirational
0:33:25 > 0:33:28to thousands of kids that I see every year,
0:33:28 > 0:33:31so it's just such a pleasure to be here, it really is.
0:33:31 > 0:33:33Some of my heroes are here, Mr Mosimann,
0:33:33 > 0:33:37so amazing, absolutely amazing.
0:33:37 > 0:33:40- APPLAUSE - Thank you.
0:33:54 > 0:33:56I did get some negative feedback but, all in all,
0:33:56 > 0:33:59I thought it was a successful plate.
0:34:00 > 0:34:04Absolutely incredible to see these people looking at what you've done.
0:34:04 > 0:34:07I don't know if I'll recover, actually.
0:34:08 > 0:34:10Mad, absolutely mad.
0:34:15 > 0:34:18All attention is now on Elly.
0:34:20 > 0:34:24Her last job is to finish steaming her brill and scallop ravioli.
0:34:27 > 0:34:31But she's unsure exactly how long they will take to cook through.
0:34:35 > 0:34:36Oh, it needs longer.
0:34:39 > 0:34:41It's raw.
0:34:43 > 0:34:47It needs...six minutes.
0:34:58 > 0:35:01- So, when you're ready, hon.- Yes, Chef.- Are we going to start going?
0:35:01 > 0:35:03Yes, Chef. Matt, how are you looking, my friend?
0:35:03 > 0:35:06I put myself right in it if I come over. Do you desperately need me?
0:35:06 > 0:35:09- No, don't worry.- I'm here. Right, what do you need?
0:35:09 > 0:35:11- Right, Arnaud.- Yeah.
0:35:11 > 0:35:13Can you, in between these four pans,
0:35:13 > 0:35:15- distribute these mussels and that?- Sure.
0:35:19 > 0:35:22So, the ravioli of brill. Sounds exciting and tasty.
0:35:22 > 0:35:24There's a lot of interesting components
0:35:24 > 0:35:27that could potentially go incredibly well
0:35:27 > 0:35:29or maybe a little wrong.
0:35:30 > 0:35:33It sounds really elegant. Fennel and cucumber.
0:35:33 > 0:35:35I love all those combinations, so quite classic.
0:35:37 > 0:35:41- We've got four minutes on raviolis, yeah.- Four minutes?- Yeah.- OK.
0:35:43 > 0:35:45So, Gary, back up there. I want you...
0:35:45 > 0:35:48- Can you put them under the salamander for me?- Yeah.- Oh!
0:35:52 > 0:35:54TIMER BEEPS
0:35:56 > 0:35:59A lot can go wrong, making a traditional ravioli,
0:35:59 > 0:36:03making the pasta cooked, the filling nice and succulent inside,
0:36:03 > 0:36:05so let's wait and see.
0:36:09 > 0:36:12Come on, Elly, we really need to get moving.
0:36:19 > 0:36:22- Do you want to get the caviar for me, Arnaud?- Caviar, yeah.
0:36:24 > 0:36:26- Are you good?- Yes, Chef.
0:36:26 > 0:36:29- Do you want to push them forward, darling?- Yes, please.
0:36:30 > 0:36:32Service, please!
0:36:35 > 0:36:37- So, raviolis out, Gary.- OK.
0:36:38 > 0:36:40- Elly?- Yes, Chef. - They look fantastic.- Thank you.
0:36:40 > 0:36:43- Keep it going.- Yeah.
0:36:43 > 0:36:45I'll finish them if you start the next lot, please.
0:36:48 > 0:36:51- Going well, Elly. How do you feel? - Well, I'm very hot.
0:36:51 > 0:36:53- Yeah, but it's a good hot.- Yes.
0:36:55 > 0:36:56Lovely job.
0:37:00 > 0:37:04- Last table.- Yes, Chef.- Can you see the finish line now?- Yeah. Whoo-hoo!
0:37:15 > 0:37:18These look so good, Elly. Well done.
0:37:21 > 0:37:23Thank you. Last table.
0:37:24 > 0:37:28- Wow.- Thanks, mate.- Beautiful, beautiful. Matt.- Nice one, darling.
0:37:28 > 0:37:31- Well done, you.- Good job. - Well done.- Well done.
0:37:32 > 0:37:35- Do I get that drink now?- No.
0:37:35 > 0:37:37- You've got two more courses to go yet.- Yes, Chef.
0:37:45 > 0:37:47That was the hardest thing I've ever done in my life
0:37:47 > 0:37:52but I think everything was spot-on, it was how I wanted it to be,
0:37:52 > 0:37:55so it was a lot of pressure, but I've done it.
0:37:59 > 0:38:04Elly has made a scallop mousse and brill-filled ravioli,
0:38:04 > 0:38:07served with mussels, clams,
0:38:07 > 0:38:09pan-fried scallop,
0:38:09 > 0:38:11roasted fennel puree,
0:38:11 > 0:38:14pickled cucumber, caviar,
0:38:14 > 0:38:18sea vegetables and a mussel beurre blanc.
0:38:21 > 0:38:24Perfectly formed ravioli, nicely roasted scallops.
0:38:26 > 0:38:28It looks like a flower, as far as I'm concerned,
0:38:28 > 0:38:30so that's a good sign.
0:38:36 > 0:38:39I actually liked it. I never thought I would when I looked at it.
0:38:39 > 0:38:42To cook your piece of fish like this, in the middle of the pasta,
0:38:42 > 0:38:45without having the control, is good timing and I thought it was nice.
0:38:45 > 0:38:49To do that many raviolis in one massive hit is super hard
0:38:49 > 0:38:53and I thoroughly enjoyed the dish and hats off to the chef.
0:38:53 > 0:38:56I wouldn't mind to have a little more sauce and little bit thicker,
0:38:56 > 0:38:59because it was so delicious, when you're breaking the ravioli,
0:38:59 > 0:39:03you want to dip, but I think it was very well done.
0:39:03 > 0:39:07I really enjoyed that. I thought the fish inside was lovely and soft.
0:39:07 > 0:39:09I really liked the fennel puree. Fennel and mussels, I thought,
0:39:09 > 0:39:12was a brilliant combination and it tasted great.
0:39:14 > 0:39:16Nice acidity, well cooked fish.
0:39:16 > 0:39:19It was quite classical, but there's nothing wrong with that.
0:39:19 > 0:39:21It was absolutely fantastic.
0:39:23 > 0:39:26I thought it was a delicious dish, considered plate of food.
0:39:26 > 0:39:31Not showy, but all the better for it. It was a delight to eat.
0:39:31 > 0:39:33The cucumber is immaculate.
0:39:33 > 0:39:36It's got a bit of bite, it's got zing, it's got clarity, it's got...
0:39:36 > 0:39:39It's one of the best dishes we've ever had at MasterChef, I think.
0:39:39 > 0:39:44It's clean, it's beautiful and it's...it's a pleasure to eat.
0:39:49 > 0:39:52This dish not only looks wonderful, it tastes amazing.
0:39:52 > 0:39:56It's so easy, I think, to overcomplicate a dish.
0:39:56 > 0:39:59I think Elly has been true to herself,
0:39:59 > 0:40:02gave us great cooking and amazing flavours.
0:40:02 > 0:40:05I didn't even see one ravioli split at all.
0:40:06 > 0:40:12Her technique, her skill, her organisation was a credit to her.
0:40:12 > 0:40:14I thought she nailed that today.
0:40:18 > 0:40:21APPLAUSE
0:40:30 > 0:40:32Hi, Elly. For me, all the flavours went well together,
0:40:32 > 0:40:34some real good display of technical skill.
0:40:34 > 0:40:38I wouldn't want to cook for 30 people of this standard
0:40:38 > 0:40:40but you did it very, very well.
0:40:40 > 0:40:43It was a really good display of confident cooking.
0:40:43 > 0:40:44- Well done.- Thank you.
0:40:44 > 0:40:47I felt there was a lot of love in this dish.
0:40:47 > 0:40:50I could feel like you cooked with your own identity here
0:40:50 > 0:40:52and I could taste your feeling through this dish
0:40:52 > 0:40:54and I think that's very rare
0:40:54 > 0:40:56and for that, you should be very proud of you,
0:40:56 > 0:40:59so very, very, very well done.
0:40:59 > 0:41:02Thank you very much. I appreciate all your comments.
0:41:02 > 0:41:06You know, it was a lot of pressure but I did it
0:41:06 > 0:41:08and I was running around a little bit
0:41:08 > 0:41:11but, at the end, I delivered a dish, for me,
0:41:11 > 0:41:14that's all about my personality and I put that on the plate.
0:41:14 > 0:41:17- Thank you. - APPLAUSE
0:41:29 > 0:41:32Walking in there and facing all those Michelin-starred chefs,
0:41:32 > 0:41:34it's scary. But, do you know what?
0:41:34 > 0:41:36I'm amazed with what I've done today.
0:41:38 > 0:41:40It was really nice for them to smile at me
0:41:40 > 0:41:43and put their thumbs up to say that they loved it.
0:41:43 > 0:41:45I think I've done Monica and Marcus proud.
0:41:51 > 0:41:55Next is Matt's beef main course.
0:41:55 > 0:41:57Right, what have we got left to do?
0:41:57 > 0:42:00Finish these girolles off, plate everything up, good to go.
0:42:00 > 0:42:03You've got about 15 minutes left and you're still prepping girolles?
0:42:03 > 0:42:06- Yes, Chef.- You're cutting it fine, Chef.- I am.
0:42:08 > 0:42:10Before Matt can begin plating,
0:42:10 > 0:42:15he must juggle a multitude of pans to finish off all his garnishes.
0:42:15 > 0:42:17I'm not sure I'm feeling superconfident.
0:42:17 > 0:42:21They've got big expectations. I believe in the dish.
0:42:22 > 0:42:24I just... I hope I can execute it.
0:42:25 > 0:42:30Matt needs to fry off his baby shallots with pancetta and girolles,
0:42:30 > 0:42:37saute and honey-glaze his heritage carrots and grill the bone marrow.
0:42:37 > 0:42:41- Are we going to be all right? - Four minutes.- Four minutes?- Yeah.
0:42:44 > 0:42:47- Matt, we really need to start seeing some food on plates.- Plating now.
0:42:51 > 0:42:53Cheeks is a beautiful cut of meat.
0:42:53 > 0:42:55It needs to be cooked properly because, if not,
0:42:55 > 0:42:58it's a piece of rubber. Bourguignon, nice sauce.
0:42:58 > 0:43:01Hopefully, a good garnish with it.
0:43:01 > 0:43:03There is nothing dangerous with that dish,
0:43:03 > 0:43:06but every element are very important to be done properly.
0:43:08 > 0:43:11- Are you happy with the beef cheek?- I am happy with the beef cheek, Chef.
0:43:13 > 0:43:16Bone marrow, it's a big favourite with all the chefs.
0:43:16 > 0:43:20We love that stuff and we love to suck the bone marrow, shall we say.
0:43:20 > 0:43:24If they get the cooking right, it could be a good one.
0:43:24 > 0:43:26- Looking good. Are you happy? - I am happy, Chef.
0:43:26 > 0:43:28I'll be happier when my fingers stop burning.
0:43:33 > 0:43:35- Can I go, Matt? - Yes, please. Go, go, go.
0:43:43 > 0:43:47- Very, very nice, Matt. Looks good. - Thank you, Chef.- Keep it going.
0:43:53 > 0:43:56- Come on, guys, you can go a bit faster, yeah?- ELLY:- Yes, Chef.
0:43:59 > 0:44:01- Give the plates a tickle for me, Elly, please.- Yeah, we know.
0:44:15 > 0:44:17- Are you going to send?- Yes.- Service.
0:44:22 > 0:44:25- Well done.- Pressure.
0:44:25 > 0:44:28- Good, isn't it? - Do you know what? It is.
0:44:29 > 0:44:32Nothing like that. That's what I miss,
0:44:32 > 0:44:35that's what I miss - being right up against it right to the last minute.
0:44:35 > 0:44:37- Do it again?- Maybe I will.
0:44:40 > 0:44:46That was, um, hard but exhilarating. I got a proper buzz back for it.
0:44:46 > 0:44:51Hands are raw, blistered, cut, but worth it. Totally worth it.
0:44:52 > 0:44:55I was really happy with it. We'll see. Hopefully, it's all worked.
0:45:02 > 0:45:06Matt's dish is beef cheek bourguignon
0:45:06 > 0:45:08with pan-fried bone marrow,
0:45:08 > 0:45:10shallots and cornichons,
0:45:10 > 0:45:13topped with panko breadcrumbs,
0:45:13 > 0:45:17served with pomme puree,
0:45:17 > 0:45:19lardons, heritage carrots
0:45:19 > 0:45:24and girolle mushrooms, topped with grated horseradish.
0:45:26 > 0:45:29I think, visually, beautiful looking dish.
0:45:29 > 0:45:32It smells great. It looks delicious. Can't wait to get stuck in.
0:45:39 > 0:45:45Really warming, homely dish, lovely flavours, everything cooked well.
0:45:45 > 0:45:47A really superb plate of food.
0:45:47 > 0:45:51I thought the beef was cooked absolutely to perfection.
0:45:51 > 0:45:53Cooking beef cheeks in that much time
0:45:53 > 0:45:55is a bit of a daunting job.
0:45:55 > 0:45:57I think he's done a very good job that way.
0:45:57 > 0:45:59Loved it.
0:45:59 > 0:46:03I like the little touches, like the grated horseradish over the top,
0:46:03 > 0:46:07the cornichons in the bone marrow. Delicious flavours.
0:46:07 > 0:46:12Simplicity isn't simple to do and that was...
0:46:12 > 0:46:16I thought that was brilliant. Ox cheek braised nicely.
0:46:16 > 0:46:21It still had texture. Well-made sauce. Mashed potato was brilliant.
0:46:21 > 0:46:24That was right up my street. That was a banging dish.
0:46:24 > 0:46:26This chef has demonstrated a really good understanding
0:46:26 > 0:46:30with the element of the sauce here. Beautifully done.
0:46:30 > 0:46:32I've spent time in Burgundy
0:46:32 > 0:46:35and this is a really fantastic tribute to that.
0:46:35 > 0:46:38Who doesn't love braised meat and mashed potato?
0:46:38 > 0:46:41I could live on that until I die. It was absolutely stunning!
0:46:41 > 0:46:44- From an eating point of view, this dish makes chefs happy.- Yeah.
0:46:44 > 0:46:47Let's be honest. That's what this person's done, cleverly.
0:46:47 > 0:46:49- What DOES make chefs happy? - I tell you what makes chefs happy -
0:46:49 > 0:46:53great food, great company, so you'd better go!
0:46:53 > 0:46:56GREGG LAUGHS
0:46:57 > 0:47:00Here's a chef that really was nervous,
0:47:00 > 0:47:03but the drive was quite extraordinary
0:47:03 > 0:47:06and look at the dish. It looks fantastic!
0:47:11 > 0:47:14This is a winter, autumn sort of dish.
0:47:14 > 0:47:17You want to eat this and you feel warm. He's done a great job.
0:47:17 > 0:47:20He should be very pleased with what he's accomplished here today.
0:47:20 > 0:47:24I think this is the best dish that Matt's cooked in this competition
0:47:24 > 0:47:28and what a time to do it, in front of our chefs.
0:47:28 > 0:47:30Well done, Matt.
0:47:33 > 0:47:37APPLAUSE AND CHEERING
0:47:43 > 0:47:48Matt, I think you showcased there that simplicity isn't simple
0:47:48 > 0:47:51- and I thought that dish was absolutely brilliant.- Wow.
0:47:51 > 0:47:53- It was awesome!- Thank you very much.
0:47:54 > 0:47:58The bone marrow, for me, was the highlight of the show.
0:47:58 > 0:48:00I think it was very unctuous.
0:48:00 > 0:48:04A really accomplished dish, so a massive well done to you.
0:48:04 > 0:48:07The reality is you absolutely nailed it. It was beautifully cooked.
0:48:09 > 0:48:11But the single most important thing
0:48:11 > 0:48:13was that it gave bundles of pleasure to eat
0:48:13 > 0:48:15and, surely, that's what it's all about.
0:48:16 > 0:48:19I haven't actually done a service, apart from with George,
0:48:19 > 0:48:22for about four years, so I've got holiday hands.
0:48:22 > 0:48:25I'm all burnt up and blistered. But it was such a good buzz.
0:48:25 > 0:48:28I'd just like to thank you all for eating my food
0:48:28 > 0:48:30and making this experience really pleasurable for me,
0:48:30 > 0:48:32so thank you, thank you all very, very much.
0:48:32 > 0:48:36APPLAUSE
0:48:44 > 0:48:46Oh!
0:48:51 > 0:48:56That was incredible! Like, I was on the verge of getting emotional.
0:48:56 > 0:48:59That was just so good. I didn't think it would be.
0:48:59 > 0:49:01I don't think anything can top that.
0:49:06 > 0:49:08It's time for the final course.
0:49:10 > 0:49:12And Arnaud has the delicate job
0:49:12 > 0:49:18of removing all 30 free-standing cremes brulees from their moulds.
0:49:19 > 0:49:21ARNAUD GASPS
0:49:21 > 0:49:23How come some of them are soft?
0:49:25 > 0:49:27Just feel a bit sick right now, to be honest.
0:49:27 > 0:49:31- ELLY:- Have you got any spare? - No, I just had 31 rings.
0:49:31 > 0:49:34- Can you put them in the chiller? - Yeah.
0:49:37 > 0:49:40So, where the brulees have been cooking in the oven,
0:49:40 > 0:49:43pretty much all of them are set but three of them are softer.
0:49:43 > 0:49:46So, I'm going to be leaving them in there until we send them.
0:49:46 > 0:49:49I'm not taking any chances.
0:49:49 > 0:49:50Oh.
0:49:50 > 0:49:53- Arnaud, it's all on you now on dessert.- Yes.
0:49:56 > 0:49:58The dessert - really good combinations.
0:49:58 > 0:50:01Out of all of the dishes, it sounds really interesting,
0:50:01 > 0:50:03a bit more adventurous.
0:50:07 > 0:50:10The creme brulee, I presume, will probably be free-standing.
0:50:11 > 0:50:14So, that needs to be cooked perfectly and chilled in time.
0:50:22 > 0:50:24- I'll put this on?- Yeah, go for it.
0:50:25 > 0:50:28The croissant emulsion sounds particularly interesting.
0:50:28 > 0:50:31Not sure what that's going to come out like,
0:50:31 > 0:50:33but it will be interesting to see.
0:50:33 > 0:50:35- Get the tuiles in there.- Tuiles?
0:50:35 > 0:50:37- Where are the tuiles? - The other side.
0:50:41 > 0:50:43Service, please!
0:50:46 > 0:50:47Arnaud, let's keep this flowing.
0:50:57 > 0:50:58Argh!
0:51:07 > 0:51:09- MATT:- Is that everything, Arnaud? - Yeah, that's it.
0:51:12 > 0:51:15- Thank you, guys. Oh!- All right?- Oh!
0:51:15 > 0:51:18- That was hard. - GARY:- Well done, my friend.
0:51:18 > 0:51:21Thank you. Thank you, guys.
0:51:26 > 0:51:28That was tough.
0:51:28 > 0:51:32I gave it everything today but it's not good enough though.
0:51:32 > 0:51:34Those cremes brulees, you know...
0:51:38 > 0:51:40Not terribly happy.
0:51:48 > 0:51:51Arnaud has served vanilla creme brulee,
0:51:51 > 0:51:55with caramelised apricots,
0:51:55 > 0:51:57apricot and basil puree,
0:51:57 > 0:51:59a croissant emulsion
0:51:59 > 0:52:02and a coffee and pumpkin tuile.
0:52:04 > 0:52:09It's all in the taste, I suppose. My brulee's a bit soft. It's run a bit.
0:52:09 > 0:52:12Um, but, yeah, we'll see what it's like.
0:52:17 > 0:52:20They've done a free-standing creme brulee,
0:52:20 > 0:52:22which can be very difficult to do.
0:52:22 > 0:52:25They've made it free-standing, but there's so much vanilla.
0:52:25 > 0:52:26It's just too much of a good thing.
0:52:26 > 0:52:30I found the creme brulee itself, it was quite heavy.
0:52:30 > 0:52:33I think if it was set a bit more, it would have been cleaner.
0:52:33 > 0:52:35The tuile, I found, was a bit sticky.
0:52:35 > 0:52:37It kind of stuck in my teeth,
0:52:37 > 0:52:39which is not really what you want with a sugar tuile.
0:52:39 > 0:52:43I loved the croissant emulsion. I thought that was unusual.
0:52:43 > 0:52:44Everything together, I'm not sure.
0:52:44 > 0:52:47I love the taste of vanilla. It's absolutely wonderful
0:52:47 > 0:52:49and I can get a buttery croissant from it as well.
0:52:49 > 0:52:53It's the apricot that's bothering me. It's very, very sharp indeed.
0:52:53 > 0:52:55Doesn't quite work.
0:52:56 > 0:52:59The apricot itself has been burnt with a blowtorch.
0:52:59 > 0:53:03You don't get that fresh element of apricot.
0:53:03 > 0:53:04On the whole, it's refreshing.
0:53:04 > 0:53:08It's a nice way to finish a very splendid meal.
0:53:10 > 0:53:14Creme brulee, taken out of the ring, was always going to be an issue
0:53:14 > 0:53:19and, unfortunately, some have set, some haven't and it's a shame.
0:53:19 > 0:53:21He took a risk. It's what we want.
0:53:21 > 0:53:25It almost paid off, it was just a little bit of attention to detail.
0:53:30 > 0:53:32There are areas within this dish...
0:53:32 > 0:53:34And he knows, he's going to be a bit disappointed.
0:53:34 > 0:53:36He knows his dish is not perfect.
0:53:37 > 0:53:41But I love his ideas, I love the thinking behind this dessert.
0:53:41 > 0:53:44Ah, I just... I feel for Arnaud.
0:53:47 > 0:53:50APPLAUSE
0:53:53 > 0:53:57I think some of your cremes brulees didn't quite hold their shape
0:53:57 > 0:53:59as they were coming out of the kitchen.
0:53:59 > 0:54:01However, that didn't detract from the flavour
0:54:01 > 0:54:05- and it was a very enjoyable dish, so thank you.- Thank you very much.
0:54:05 > 0:54:08For me, it's about temperature and texture with desserts
0:54:08 > 0:54:10and I found the croissant emulsion
0:54:10 > 0:54:13was very similar to the creme brulee texture.
0:54:13 > 0:54:17Yes, I agree. Um, some of the brulees got a bit soft.
0:54:17 > 0:54:19They could have been better, I'm sure,
0:54:19 > 0:54:22but I'm not as talented as you all are,
0:54:22 > 0:54:25but I gave it my best shot, so thank you very much.
0:54:26 > 0:54:29APPLAUSE
0:54:37 > 0:54:39Oh...
0:54:41 > 0:54:44I feel a bit deflated after the feedbacks
0:54:44 > 0:54:46because you want great feedbacks.
0:54:46 > 0:54:50You can always be better, but if I was better,
0:54:50 > 0:54:53I'd be sitting with them. I'm not quite there yet.
0:54:58 > 0:55:00APPLAUSE
0:55:00 > 0:55:02The heat was on, the pressure was on,
0:55:02 > 0:55:05but I think our four chefs did themselves proud.
0:55:05 > 0:55:09They've worked their socks off. Good job all round.
0:55:12 > 0:55:15Thank you for cooking for us tonight.
0:55:15 > 0:55:17I can imagine the stress you put yourselves through.
0:55:17 > 0:55:20It's a hard challenge to cook for these guys in this room.
0:55:20 > 0:55:24You've cooked from the heart, we've seen some amazing dishes
0:55:24 > 0:55:27and I wish you well for the future in the competition.
0:55:27 > 0:55:30APPLAUSE
0:55:42 > 0:55:46It's quite surreal to believe that I've cooked for all that talent.
0:55:46 > 0:55:48And the feedback that I got,
0:55:48 > 0:55:51it's something I'll take to the grave with me. It was incredible.
0:55:51 > 0:55:55It's given me my passion for cooking back. I'm so happy. It's brilliant.
0:55:56 > 0:55:58I think today was one of my best rounds.
0:55:58 > 0:56:01This competition has been a crazy rollercoaster
0:56:01 > 0:56:05and I'm going to push and push and push to get into this final three.
0:56:08 > 0:56:10Such a privilege to cook for some of my heroes.
0:56:12 > 0:56:15To see these people looking at what you've done.
0:56:15 > 0:56:17Just unreal, really was unreal.
0:56:18 > 0:56:20It's been a really, really hard day.
0:56:21 > 0:56:23I guess in the next round, you know,
0:56:23 > 0:56:26I'm going to have to cook really good.
0:56:26 > 0:56:30It's going to have to be spot-on, cos I want to make it to the final.
0:56:35 > 0:56:39It's the chance now to be in the final three
0:56:39 > 0:56:43and I can't wait to see them back in the MasterChef kitchen.
0:56:44 > 0:56:47These chefs have done an amazing job.
0:56:47 > 0:56:49It is going to be really heart-breaking
0:56:49 > 0:56:51to separate these four chefs
0:56:51 > 0:56:54because we are going to have to lose one of them in the next round.
0:57:02 > 0:57:08Tomorrow night, Matt, Elly, Gary and Arnaud
0:57:08 > 0:57:10will fight for the chance to cook
0:57:10 > 0:57:14in one of the world's most innovative restaurants.
0:57:16 > 0:57:19The three Michelin stars we got for something we've done.
0:57:19 > 0:57:21I don't care about what we've done.
0:57:21 > 0:57:24It's what we do today - that's what matters.
0:57:24 > 0:57:27- That's lovely! - The flavour is something else.
0:57:27 > 0:57:29It's...amazing!
0:57:30 > 0:57:33Only three can make it through.