0:00:02 > 0:00:05It's the Professional MasterChef final.
0:00:07 > 0:00:1148 ambitious chefs entered the competition.
0:00:12 > 0:00:16And now, only the three strongest are left.
0:00:19 > 0:00:22I want it a lot, I've worked so hard for this.
0:00:22 > 0:00:24But there's two other people that's in my way.
0:00:26 > 0:00:31To walk away today with the trophy would be absolutely incredible.
0:00:31 > 0:00:35It would just be the pinnacle of my career, without a doubt.
0:00:36 > 0:00:37It means the world to me.
0:00:37 > 0:00:39I'm a one-in-three shot.
0:00:39 > 0:00:42Why not dream? You know, dare to dream.
0:00:45 > 0:00:48One of these is going to set this final on fire!
0:00:50 > 0:00:51The question is...
0:00:52 > 0:00:54..who is going to be our champion?
0:01:13 > 0:01:15I grew up in a big family.
0:01:15 > 0:01:17It was a pretty full house.
0:01:19 > 0:01:22I didn't actually particularly enjoy school.
0:01:22 > 0:01:25I wasn't particularly academic or bright.
0:01:28 > 0:01:29Someone said, "Why don't you be a chef?"
0:01:29 > 0:01:32I actually didn't know there WAS a job as being a chef.
0:01:32 > 0:01:36Because growing up in Glasgow at that time, you would never dine out.
0:01:37 > 0:01:41You know, you cook for a living, I thought, "People pay you to cook?
0:01:41 > 0:01:43"How mad is that?"
0:01:46 > 0:01:48It was kind of a Eureka moment.
0:01:50 > 0:01:53My brother got me a job in a country house hotel.
0:01:53 > 0:01:56At that point as well, I started college.
0:01:56 > 0:01:57And then I got a call to ask
0:01:57 > 0:02:00if I would be interested in maybe covering a class.
0:02:00 > 0:02:03And before you know it, I had a part-time job.
0:02:03 > 0:02:05Every Wednesday for 13 years.
0:02:08 > 0:02:12I've been a chef lecturer... six years full-time now.
0:02:12 > 0:02:16- Morning, guys, how are we? Are we good?- Yes!
0:02:16 > 0:02:18Being a chef lecturer is an amazing job.
0:02:18 > 0:02:20Remove the limbs.
0:02:20 > 0:02:23'Teaching the next generation of chefs,
0:02:23 > 0:02:25'you've got a lot of responsibility.
0:02:25 > 0:02:27'Not everyone is going to be heading off to London
0:02:27 > 0:02:29'to work in Michelin-star'
0:02:29 > 0:02:33but what I try and do is make sure that everybody is leaving college
0:02:33 > 0:02:35being the best that they can possibly be.
0:02:35 > 0:02:39The first thing you want to do is get those claws off.
0:02:39 > 0:02:42He cares so much about all his students.
0:02:42 > 0:02:44He will go over and above his call of duty.
0:02:44 > 0:02:47He's very highly thought of by all the students.
0:02:55 > 0:02:57Look at the swans.
0:02:57 > 0:03:00On my first day at college, I met Sharon.
0:03:00 > 0:03:04- I thought you could buy anything on the internet?- You cannae buy a swan.
0:03:04 > 0:03:06Can you no' buy a swan? I'm surprised.
0:03:06 > 0:03:07And we just kind of clicked.
0:03:09 > 0:03:11To be honest, I didn't like him to start with.
0:03:11 > 0:03:14I thought he was a bit of a know-it-all, teacher's pet.
0:03:14 > 0:03:17But the more I got to know him, the more...
0:03:17 > 0:03:18I'm stuck with him!
0:03:20 > 0:03:23I've been married to Sharon for 24 years.
0:03:23 > 0:03:25We've got five kids.
0:03:25 > 0:03:28'The reason I entered MasterChef, my kids were saying,'
0:03:28 > 0:03:32"Why are you not in that show?" and the students were saying it.
0:03:32 > 0:03:34You know. So it just seemed quite natural.
0:03:34 > 0:03:37Do you think Dad should make pizza in the final?
0:03:37 > 0:03:39- Yes!- Do think I'll win making pizza?
0:03:39 > 0:03:42- Yeah, I think.- The kids, yeah, they're all super-proud,
0:03:42 > 0:03:44every one of them.
0:03:44 > 0:03:49If Gary DID win it, just achieve something for him alone
0:03:49 > 0:03:51and not to be for work... Couldn't be any prouder.
0:03:51 > 0:03:54He's done amazingly well, so he has.
0:03:57 > 0:04:00Gary stood out. While other people were shaking,
0:04:00 > 0:04:03he seemed completely and utterly happy.
0:04:03 > 0:04:05I knew we had a contender in the kitchen
0:04:05 > 0:04:08when we tried Gary's cherry crumble tart.
0:04:08 > 0:04:11There's a lot of skill in this dish. It's a really good job.
0:04:12 > 0:04:17Gary always has so much technique and skill that he wants to showcase
0:04:17 > 0:04:19in every dish that he's brought into this kitchen.
0:04:24 > 0:04:26Just naturally brilliant and beautiful.
0:04:27 > 0:04:31Ticks a lot of boxes for being a proper piece of work.
0:04:31 > 0:04:35It's such a tough journey and you push yourself to the absolute limit.
0:04:35 > 0:04:37Gary is an all-rounder.
0:04:37 > 0:04:40His dessert at the French ambassador's residence,
0:04:40 > 0:04:41it was the dish of the night.
0:04:43 > 0:04:45Oh, that is perfect.
0:04:45 > 0:04:47I loved it.
0:04:47 > 0:04:49Eh, Gazza!
0:04:49 > 0:04:52I mean, these experiences just don't happen to college lecturers.
0:04:52 > 0:04:56- GREGG:- Gary gave us haggis, neeps and tatties
0:04:56 > 0:04:58better than I think I've ever had.
0:04:58 > 0:05:01I think you've absolutely done a sensational dish and I think you've
0:05:01 > 0:05:06nailed the flag of Scotland well and truly to the mast of this building.
0:05:06 > 0:05:09Gary is a chef that's always cooked from the heart -
0:05:09 > 0:05:13you could feel the emotion that goes into his cookery.
0:05:14 > 0:05:17He's a very talented chef.
0:05:17 > 0:05:20However, it hasn't all been plain sailing for Gary.
0:05:22 > 0:05:23Chef's Table was really tough.
0:05:23 > 0:05:26- You need a steady hand.- Yeah.
0:05:28 > 0:05:32I was trying a plate of food that looked outstanding.
0:05:35 > 0:05:39It looks good, but, at the end of the day, a bit disappointing.
0:05:40 > 0:05:44That was a great lesson for Gary, and he came back in here fighting.
0:05:45 > 0:05:48He had a point to prove after that.
0:05:48 > 0:05:51His experience with Chef Esben in Oslo
0:05:51 > 0:05:53was quite a turning point for Gary.
0:05:53 > 0:05:57The second I walked into the kitchen, it just clicked.
0:05:57 > 0:06:01- MARCUS:- For a chef lecturer to step into a three-star Michelin kitchen
0:06:01 > 0:06:03and feel so at home is quite unique.
0:06:03 > 0:06:06It's a completely different level from what I do for a living.
0:06:06 > 0:06:08You got it. You got it.
0:06:08 > 0:06:12I actually really, really, really like this dish.
0:06:12 > 0:06:15Took what we do here, but you made it your own.
0:06:15 > 0:06:17Yes!
0:06:17 > 0:06:20We've opened the doors of another world to him.
0:06:20 > 0:06:21My time in Norway,
0:06:21 > 0:06:25probably the first Eureka moment I've had in the competition.
0:06:25 > 0:06:30The whole attitude towards food, it just seemed everything he'd done,
0:06:30 > 0:06:34I understood the concept, just an incredible experience for me.
0:06:34 > 0:06:36I absolutely loved it.
0:06:37 > 0:06:39Gary's story is incredible.
0:06:39 > 0:06:43There is a teacher who has become pupil.
0:06:44 > 0:06:46And embraced every single lesson
0:06:46 > 0:06:49and is having the time of his culinary life.
0:06:54 > 0:06:56There is every chance I could win it.
0:06:57 > 0:07:00I don't think there's anyone who's got their nose in front.
0:07:00 > 0:07:04So it's really...heart and soul on a plate is going to get me through.
0:07:17 > 0:07:19I have always stayed in the south-west.
0:07:19 > 0:07:21I love this area.
0:07:21 > 0:07:24I think I'll be based here forever.
0:07:26 > 0:07:28I've got a twin sister.
0:07:28 > 0:07:31My dad brought us up until we were eight years old
0:07:31 > 0:07:34on his own, as my real mum left us when we were one.
0:07:34 > 0:07:36I was a single parent.
0:07:37 > 0:07:39Having to stop work
0:07:39 > 0:07:42and have that time with them is probably one of the best times
0:07:42 > 0:07:44of my life, to be honest with you.
0:07:44 > 0:07:46He stuck by us.
0:07:46 > 0:07:48He's been there ever since.
0:07:49 > 0:07:51He's been strong for me.
0:07:53 > 0:07:55Since I was a young age, my whole career
0:07:55 > 0:07:58has been based on being in a kitchen.
0:07:58 > 0:08:01I started washing all the pots and pans.
0:08:01 > 0:08:04One night, there was a chef down and the head chef said, "Oh, Elly,
0:08:04 > 0:08:08"can you jump in and can you cook me some mussels?"
0:08:08 > 0:08:09I was like...
0:08:09 > 0:08:11I ended up doing the whole service.
0:08:13 > 0:08:15And then it just went from there.
0:08:18 > 0:08:22It was long hours. When you're young, you go out with your friends.
0:08:22 > 0:08:25I don't think I did that, really.
0:08:25 > 0:08:27I was more in the kitchen till one o'clock at night,
0:08:27 > 0:08:29cleaning down, going home to bed.
0:08:29 > 0:08:32There was always times where I thought, you know,
0:08:32 > 0:08:34I don't think this is for me, and it's too hard, I can't do it.
0:08:34 > 0:08:37It was a sort of a pressure point
0:08:37 > 0:08:40to maybe throw the towel in or keep going.
0:08:40 > 0:08:43My dad has always been the one that says,
0:08:43 > 0:08:45"Look, you've done it, you can't back out now."
0:08:45 > 0:08:49All I've been is someone to try and keep her going in the bad times.
0:08:49 > 0:08:51Like any parent does, you know?
0:08:51 > 0:08:55But...I stuck to it.
0:08:58 > 0:09:02I got my first job in a Michelin-star kitchen when I was 18.
0:09:04 > 0:09:07That was my first level of high, top-end cookery.
0:09:10 > 0:09:13All about trying to get as high as possible.
0:09:13 > 0:09:15Get myself out there as a female chef.
0:09:15 > 0:09:17Service.
0:09:19 > 0:09:21- Want to sit here, Dad? - Yeah, we'll sit here.
0:09:21 > 0:09:23'Elly has always got it there.'
0:09:23 > 0:09:26To do something really magical.
0:09:26 > 0:09:28I think, if you do go through and win it,
0:09:28 > 0:09:31which I think you can, it would be the best thing that ever happened
0:09:31 > 0:09:33- to all of us.- Yeah, I know.
0:09:33 > 0:09:36- We're all so proud of you, so well done.- Thank you.
0:09:38 > 0:09:40The first day was horrible.
0:09:40 > 0:09:42I felt sick, I was so nervous.
0:09:44 > 0:09:48Elly was one of the first chefs to walk into this kitchen.
0:09:48 > 0:09:50She set a benchmark from the onset.
0:09:51 > 0:09:53It's a brilliant, brilliant dish.
0:09:53 > 0:09:55For me, it's a ten out of ten.
0:09:57 > 0:09:59That was the best feeling.
0:09:59 > 0:10:00Thanks.
0:10:00 > 0:10:02'And I think I set myself such a high standard,'
0:10:02 > 0:10:05that's what they're expecting of me every time I get in the kitchen.
0:10:07 > 0:10:12Elly's journey in the competition has been all about precision.
0:10:13 > 0:10:15And great cookery!
0:10:19 > 0:10:21It really, really presses all the buttons. It's great.
0:10:21 > 0:10:24The sauce is exceptional.
0:10:24 > 0:10:25I LOVE this dish.
0:10:25 > 0:10:27SHE GIGGLES
0:10:27 > 0:10:29There are 11 other cooks in that kitchen,
0:10:29 > 0:10:31and she put a marker down right there and then.
0:10:31 > 0:10:33I'm on edge now, thank you!
0:10:35 > 0:10:37She's such a serious chef.
0:10:37 > 0:10:40She's not someone you want to mess with in the kitchen,
0:10:40 > 0:10:42and I love her attitude, the gusto,
0:10:42 > 0:10:45the fight that she has when she's cooking.
0:10:46 > 0:10:50But no chef goes through a competition as big as MasterChef
0:10:50 > 0:10:53without the odd little mistake.
0:10:56 > 0:10:58My tart is a bit burnt.
0:10:58 > 0:10:59Which is a shame.
0:10:59 > 0:11:03The chorizo is just not coming through strong enough.
0:11:03 > 0:11:04It would have worked so much better
0:11:04 > 0:11:07if there was more of it on this dish.
0:11:08 > 0:11:11I didn't think the pressure was going to be this tough.
0:11:11 > 0:11:14That's not good. Let's get another one in.
0:11:14 > 0:11:16Table three, we've got to do the dessert again, OK?
0:11:16 > 0:11:18Can you apologise for me?
0:11:18 > 0:11:21I messed up a little bit there.
0:11:21 > 0:11:24The further you get into the competition, it's more heated.
0:11:26 > 0:11:29At Chef's Table she came back fighting
0:11:29 > 0:11:32with a beautiful, accomplished dish.
0:11:34 > 0:11:37Come on, Elly. We really need to get moving.
0:11:37 > 0:11:41Elly absolutely nailed it with her brill raviolo.
0:11:41 > 0:11:43- You see the finish line now?- Yeah.
0:11:44 > 0:11:45Whoo-hoo!
0:11:46 > 0:11:48I thought that was a delicious dish.
0:11:50 > 0:11:52It's one of the best dishes we've ever had at MasterChef, I think.
0:11:52 > 0:11:56I mean, it's clean, it's beautiful. It's a pleasure to eat.
0:11:56 > 0:11:59- Wow.- Thanks, mate. - Beautiful, beautiful.
0:12:03 > 0:12:05You know, walking in there as the only female chef,
0:12:05 > 0:12:07it was massive for me.
0:12:09 > 0:12:11I felt there was a lot of love in this dish,
0:12:11 > 0:12:13and for that you should be very proud of you.
0:12:13 > 0:12:15So, very, very, very well done.
0:12:17 > 0:12:18It's physically draining,
0:12:18 > 0:12:22but you want it more and more and more, so every round you go through,
0:12:22 > 0:12:25you're buzzing for the next round and you just can't wait.
0:12:25 > 0:12:27Make sure every single one is perfect.
0:12:27 > 0:12:32I've never seen so much drive, so much commitment in a chef so young.
0:12:35 > 0:12:37Incredible talent for the future.
0:12:37 > 0:12:38Incredible!
0:12:38 > 0:12:41- First three-star? - Yes. Won't be the last, I hope.
0:12:41 > 0:12:42That's my girl!
0:12:44 > 0:12:47It shows that you CAN get what you want and you can be ambitious.
0:12:47 > 0:12:51I've come this far, you know, we'll see.
0:12:51 > 0:12:55It all depends what's going to happen in the kitchen today.
0:13:06 > 0:13:08I was born in Leeds.
0:13:08 > 0:13:12It wasn't great growing up - we didn't have a lot of money.
0:13:12 > 0:13:14The food was just rubbish!
0:13:14 > 0:13:17My parents couldn't cook. It's probably part of the reason why
0:13:17 > 0:13:19I got into it, just to make sure me and my brother got fed properly.
0:13:22 > 0:13:24I started in the industry, I was 14 or 15.
0:13:27 > 0:13:29I liked it when I was in at pot wash,
0:13:29 > 0:13:31chopping potatoes and picking spinach.
0:13:31 > 0:13:34And then it went up the next level and then the next level again.
0:13:36 > 0:13:38It became a real passion for me.
0:13:38 > 0:13:39I got head chef quite young,
0:13:39 > 0:13:41at a local Spanish restaurant.
0:13:42 > 0:13:45And then moved to London off the back of that,
0:13:45 > 0:13:48and worked at an incredible restaurant down there.
0:13:49 > 0:13:51This way!
0:13:51 > 0:13:54It was the best time of my life cos I met this beautiful girl
0:13:54 > 0:13:57called Natalie, that I ended up marrying.
0:13:57 > 0:14:01'But the worst time of my life, because my dad was ill.'
0:14:04 > 0:14:07Dad was knocking at death's door,
0:14:07 > 0:14:10so I made the decision to move back up north.
0:14:11 > 0:14:13And then unfortunately he passed away.
0:14:15 > 0:14:19To hold his hand meant the world to me.
0:14:22 > 0:14:25When you have, sort of, trauma like that in your life,
0:14:25 > 0:14:29you evaluate things. I fell out of love with food.
0:14:29 > 0:14:30I wasn't bothered for it.
0:14:32 > 0:14:35So I swapped to the other side of the industry.
0:14:35 > 0:14:36So, thanks for coming
0:14:36 > 0:14:38to the demo today.
0:14:38 > 0:14:41Currently I'm a regional development chef
0:14:41 > 0:14:45for a global manufacturer of combination ovens.
0:14:45 > 0:14:47Doesn't matter if the probe doesn't go all the way
0:14:47 > 0:14:49cos it's got six different sensors, OK?
0:14:49 > 0:14:53Since he's come out of the kitchen, like a part of him has kind of gone.
0:14:56 > 0:14:57He doesn't have this energy...
0:14:59 > 0:15:01..that he normally would do.
0:15:02 > 0:15:04But with MasterChef,
0:15:04 > 0:15:07it's like he's been reinvigorated
0:15:07 > 0:15:09with love for the cooking and love for food.
0:15:09 > 0:15:12'Sometimes when he's called me to say,
0:15:12 > 0:15:15'"Oh, yeah, I'm through to the next round," I'm nearly crying'
0:15:15 > 0:15:17because it's just like, this is incredible.
0:15:17 > 0:15:20It's incredible for him, it's incredible for him.
0:15:20 > 0:15:21I'm so excited for him.
0:15:21 > 0:15:23So, are you going to win it, going to smash it?
0:15:23 > 0:15:25- Let's do it.- OK.
0:15:27 > 0:15:30I do remember my first day in the kitchen, the judges all stood there,
0:15:30 > 0:15:33having never met them. It was awful.
0:15:33 > 0:15:35Matt didn't know how to T-bone a plaice.
0:15:35 > 0:15:37But he certainly knew how to cook one.
0:15:37 > 0:15:42What this tells me is, Matt, you can cook.
0:15:43 > 0:15:45Matt gave us a signature dish,
0:15:45 > 0:15:47and it was the first time we'd tasted
0:15:47 > 0:15:50one of Matt's absolutely fantastic sauces.
0:15:51 > 0:15:55There's flavour bursting out of that plate, Chef.
0:15:56 > 0:15:58I've loved Matt's sauces along the journey -
0:15:58 > 0:16:01he could make those in my kitchen ANY day.
0:16:01 > 0:16:04That was an outstanding gazpacho,
0:16:04 > 0:16:06possibly one of the best I've ever had.
0:16:06 > 0:16:08What a punch of flavour.
0:16:08 > 0:16:11It's dark and earthy and almost angry.
0:16:13 > 0:16:16I think I've been SAUCE-RER of this competition.
0:16:16 > 0:16:17I don't think I've put a bad one up.
0:16:17 > 0:16:21For me, one of the dishes that really stood out from Matt
0:16:21 > 0:16:25was his roasted quail dish, and that beautiful sauce to go with it.
0:16:25 > 0:16:30I wanted that extra something special, and you've done that here.
0:16:30 > 0:16:33I'm really, really happy with this dish.
0:16:34 > 0:16:38Matt's style of cooking is not elaborate.
0:16:38 > 0:16:40His plates of food have been on the simple side.
0:16:40 > 0:16:43I want a little bit more.
0:16:43 > 0:16:46I'm not going to forgive you for the simplicity of your dish.
0:16:48 > 0:16:50It's been kind of kneed in the groin.
0:16:51 > 0:16:53I was just expecting a little bit more here from you.
0:16:53 > 0:16:56If you're going to put a rose petal on the plate,
0:16:56 > 0:16:58do something to it so that I can eat it.
0:17:00 > 0:17:02Chef's Table was really tough.
0:17:02 > 0:17:04I realised the magnitude of it.
0:17:04 > 0:17:05Pressure.
0:17:05 > 0:17:07And that's what I miss, that's what I miss,
0:17:07 > 0:17:08being back right up against it.
0:17:10 > 0:17:12Very, very nice, Matt, looks good.
0:17:12 > 0:17:15What it has done is, this has reignited my passion for food.
0:17:15 > 0:17:19There was a moment when I became extremely proud of Matt.
0:17:19 > 0:17:23I thought the beef was cooked absolutely to perfection.
0:17:23 > 0:17:25Really superb plate of food.
0:17:25 > 0:17:29That was right up my street. That was a banging dish.
0:17:31 > 0:17:36To please some of the top chefs in the world is a big thing to do.
0:17:36 > 0:17:39I was just like... Bottom lip started.
0:17:39 > 0:17:43That, for me, was one of Matt's finest moments.
0:17:43 > 0:17:45And that's when I started to think, "There's a chance here,
0:17:45 > 0:17:48"there's a chance I could do something in this competition."
0:17:48 > 0:17:51- MARCUS:- Matt is a chef that had lost his love for food.
0:17:51 > 0:17:54But I think this competition has relit his fire.
0:17:54 > 0:17:56Very beautiful, Chef, yeah? Killing it.
0:17:56 > 0:17:59'I can stand here with my head held high and my chest puffed out'
0:17:59 > 0:18:01and say, "Yeah, I do deserve to be here."
0:18:02 > 0:18:05'I'm going into the final with a lot of confidence.
0:18:06 > 0:18:08'I'm a one-in-three shot.'
0:18:10 > 0:18:13But I think...I would bet on me.
0:18:27 > 0:18:30I think it's been an absolutely fabulous journey.
0:18:30 > 0:18:31They've come a long way.
0:18:32 > 0:18:36They've just got to push themselves one more time.
0:19:01 > 0:19:05Welcome to the Professional MasterChef final.
0:19:05 > 0:19:08YOUR Professional MasterChef final.
0:19:10 > 0:19:15But now, it has to be the best three courses you've ever cooked
0:19:15 > 0:19:19in your career, if you're going to be our champion.
0:19:19 > 0:19:22Show us how much you want this.
0:19:23 > 0:19:25I wish you the best of luck.
0:19:26 > 0:19:30One final push.
0:19:30 > 0:19:33Three hours, three courses.
0:19:34 > 0:19:37Don't just cook, guys - create magic.
0:19:46 > 0:19:49Excitement, tension, energy.
0:19:49 > 0:19:51This kitchen's going to be very hot today.
0:19:51 > 0:19:54I'm in the final of MasterChef Professionals.
0:19:54 > 0:19:56It's the biggest thing that's happened in my career.
0:19:56 > 0:19:59It probably won't get much bigger, so I've just got to enjoy this.
0:19:59 > 0:20:02Get the nerves to one side, I've got to have a smile on my face,
0:20:02 > 0:20:05just crack on and make three cracking plates of food.
0:20:05 > 0:20:07And it could be me, you never know.
0:20:15 > 0:20:17- Big day today, Matt. - It is indeed, yeah.
0:20:17 > 0:20:19What's it all about for you?
0:20:19 > 0:20:20Bit of a personal goal for me,
0:20:20 > 0:20:23I just wanted to not get kicked out after the skills test,
0:20:23 > 0:20:26so I've surpassed that! So, as far as we're going, I'm quite happy!
0:20:26 > 0:20:31And it's given me back that love and that passion that I had for food,
0:20:31 > 0:20:33when I first-ever started out all those years ago.
0:20:33 > 0:20:36Is there a goal in mind, is there a dream?
0:20:36 > 0:20:39The dream has always been from a very young age to own a restaurant.
0:20:39 > 0:20:41But that sort of died when my father did.
0:20:41 > 0:20:43I was just, "I'm not bothered for it." But it's been reignited now.
0:20:43 > 0:20:47I'm excited by it, I'm excited by the prospect of who knows what?
0:20:47 > 0:20:50What have you got to put into this to win this?
0:20:50 > 0:20:52I've just got to make sure that I leave nothing here,
0:20:52 > 0:20:54just put everything into it,
0:20:54 > 0:20:56show the guys that not only can I bring good flavour to a plate,
0:20:56 > 0:20:59but I can actually make it look kind of pretty as well.
0:20:59 > 0:21:02And hopefully I'm better than these two, but that's no mean feat.
0:21:03 > 0:21:05Cos these two are absolutely incredible.
0:21:07 > 0:21:13We know when Matt is cooking that we get amazing flavours on the plate.
0:21:15 > 0:21:19Matt's first course is inspired by working with Chef Esben in Oslo.
0:21:19 > 0:21:21He can take exactly the same ingredients
0:21:21 > 0:21:23and make them into a three-star dish.
0:21:23 > 0:21:27But I've taken the experience... and putting it into my food.
0:21:30 > 0:21:34Matt's first course consists of about four ingredients.
0:21:35 > 0:21:39Apple, scallop, celeriac and cucumber.
0:21:42 > 0:21:44He's got batons of cucumber,
0:21:44 > 0:21:48which he's pickling in a little cider vinegar to go with his dish.
0:21:50 > 0:21:53Matt is serving us two different purees.
0:21:53 > 0:21:54One is celeriac.
0:21:54 > 0:21:58Celeriac needs to be cooked down, so it's not grainy at all.
0:22:02 > 0:22:05The apple puree - I don't want to see
0:22:05 > 0:22:08too much sweetness going into this.
0:22:08 > 0:22:09It's all about the simplicity
0:22:09 > 0:22:12of something absolutely as stunning as an apple.
0:22:13 > 0:22:15There is also going to be the addition
0:22:15 > 0:22:17of a little veal jus on the plate.
0:22:17 > 0:22:18It's a scallop dish,
0:22:18 > 0:22:23so I'm really intrigued to see how the meat jus works with this dish.
0:22:23 > 0:22:24Interesting.
0:22:25 > 0:22:27Really nice jus that I'm just going to dot the plate with,
0:22:27 > 0:22:29- just for a bit of meatiness. - With the scallop?
0:22:29 > 0:22:31Yeah, just a tiny, tiny bit.
0:22:31 > 0:22:33Brave lad!
0:22:35 > 0:22:38The introduction of a beef jus.
0:22:38 > 0:22:39Now, I've never had that before.
0:22:39 > 0:22:42How does that affect that dish?
0:22:42 > 0:22:45Does it move it into meat and spoil it?
0:22:45 > 0:22:46That really interests me.
0:22:49 > 0:22:52Matt's main course sounds absolutely fantastic.
0:22:53 > 0:22:57Dexter beef is a beautiful cut of beef.
0:22:57 > 0:22:58It's delicious.
0:23:02 > 0:23:04He's making little mini potato fondants
0:23:04 > 0:23:06that he's cooking in goose fat.
0:23:08 > 0:23:10They are going to taste divine with this beef dish.
0:23:12 > 0:23:15The garnish that Matt is serving with his beef -
0:23:15 > 0:23:18onion puree and a shallot pastry tart.
0:23:21 > 0:23:24The beautiful juices of that shallot
0:23:24 > 0:23:26should start to run through the pastry.
0:23:26 > 0:23:28And he's going to finish it off,
0:23:28 > 0:23:32hopefully, with another one of those beautiful sauces.
0:23:33 > 0:23:34It's a great-sounding dish.
0:23:36 > 0:23:37Done.
0:23:38 > 0:23:42This dish, for me, is all going to taste incredible.
0:23:42 > 0:23:44This, for me, is about refinement,
0:23:44 > 0:23:46this is making it look knockout on the plate.
0:23:46 > 0:23:49I'm trying to inspire myself to be better,
0:23:49 > 0:23:51and hopefully this dish will say that.
0:23:54 > 0:23:56The dessert, I've tried to push the boat out.
0:23:56 > 0:24:00There's a lot of technique that goes into it to get it all bang-on.
0:24:02 > 0:24:06Matt's dessert today is chocolate tart with raspberries.
0:24:08 > 0:24:10He's making his own pastry.
0:24:10 > 0:24:13And then he's going to pour in his ganache mix
0:24:13 > 0:24:15and bake it in the oven for a few minutes.
0:24:19 > 0:24:23Matt's also making a raspberry and vanilla sorbet to go with it.
0:24:31 > 0:24:34Great combination of ingredients, lovely flavours,
0:24:34 > 0:24:38but technically, this is a dessert Matt has to get right.
0:24:39 > 0:24:43We expect perfection in the final when it comes to pastry.
0:24:46 > 0:24:49That tart has got to be spot-on.
0:24:50 > 0:24:55Pastry - got to sort of be brave and show that I can actually do it,
0:24:55 > 0:24:56to a certain level.
0:24:56 > 0:24:59If owt's going to let me down, it's going to be that, I think.
0:25:01 > 0:25:03I tell you what, he's going through a whack of processes.
0:25:05 > 0:25:07That's a man out to win the title.
0:25:09 > 0:25:13They've got to be better than Elly and Gary, which is no mean feat,
0:25:13 > 0:25:15you know, those guys are incredible.
0:25:15 > 0:25:18And I've just got to take all the criticism and all the praise
0:25:18 > 0:25:21and just sort of ball it up into one big plate of joy,
0:25:21 > 0:25:24and make it taste and look incredible.
0:25:32 > 0:25:34One hour gone, Chefs!
0:25:34 > 0:25:38Two hours left before one of you lifts this title. Come on!
0:25:44 > 0:25:47It's absolutely huge. It's going to be one of
0:25:47 > 0:25:49the hardest things I'm ever going to do in my career, to date.
0:25:49 > 0:25:53So I've got to walk in there with an open mind
0:25:53 > 0:25:56and just absolutely smash my next three dishes.
0:26:07 > 0:26:10You've come a very, very long way, haven't you, Elly?
0:26:10 > 0:26:12You know, I entered this competition with my eyes open,
0:26:12 > 0:26:15thinking I might not even get here, and now I'm in the final three,
0:26:15 > 0:26:18it's absolutely amazing. And now I'm cooking my last three dishes
0:26:18 > 0:26:21- to get me the title.- Who will be most proud of you, do you think?
0:26:21 > 0:26:24My dad, because he's my number-one fan.
0:26:24 > 0:26:26He's supported me throughout this whole competition.
0:26:26 > 0:26:30For me to tell him that I've won, well, he'll probably keel over.
0:26:31 > 0:26:33But, you know, I entered this competition
0:26:33 > 0:26:35for me to show what I can do,
0:26:35 > 0:26:37and what I like to cook. It's an amazing feeling.
0:26:42 > 0:26:44The only person I am worried about is me,
0:26:44 > 0:26:46because I'm the one who's cooking it.
0:26:46 > 0:26:49If I make a mistake, it's my fault.
0:26:49 > 0:26:51But with these three dishes, I am pushing myself,
0:26:51 > 0:26:53and I've got a lot to do with the time.
0:26:55 > 0:26:57Elly came into the kitchen today 1,000mph.
0:26:57 > 0:26:59She's got a lot of work going on,
0:26:59 > 0:27:03and she really wants to get a few jobs done, out of the way, fast.
0:27:05 > 0:27:08Her first course is salmon two different ways.
0:27:08 > 0:27:11She's going to be confiting the thick side.
0:27:13 > 0:27:17There's sugar, salt, lemon and orange going through this cure.
0:27:23 > 0:27:26To make the tartare, she's going to be chopping up the belly.
0:27:26 > 0:27:28She's adding fennel and cucumber.
0:27:28 > 0:27:31It will then be dressed with a bit of orange, lemon,
0:27:31 > 0:27:34lemon juice and olive oil,
0:27:34 > 0:27:37so it's a very light and very refreshing tartare.
0:27:38 > 0:27:42There's also going to be a pate de brick and a seaweed tuille.
0:27:42 > 0:27:44It's almost like a filo pastry.
0:27:44 > 0:27:48It's going to have a sprinkling of the seaweed going on top.
0:27:49 > 0:27:53Elly's salmon may sound simple, but there's a lot of different elements
0:27:53 > 0:27:56and they've all got to be just right for this dish to work.
0:27:58 > 0:28:01Especially that marinading of the salmon.
0:28:02 > 0:28:06Making sure that it's not too long in the salt and the sugar element,
0:28:06 > 0:28:09because it could cure the fish too much,
0:28:09 > 0:28:12and it won't have that beautiful soft texture.
0:28:13 > 0:28:15That is a little concern that I have.
0:28:18 > 0:28:21Her main course is three different types of lamb.
0:28:21 > 0:28:25I love lamb. Haven't cooked lamb in the whole competition.
0:28:26 > 0:28:28For me, I wanted to keep that until the end,
0:28:28 > 0:28:31to showcase something that's quite special.
0:28:34 > 0:28:37She has the rump that she's going to put into a sous vide bag
0:28:37 > 0:28:38and water bath.
0:28:41 > 0:28:43She's going to braise the neck end down.
0:28:45 > 0:28:46We've got this sweetbread
0:28:46 > 0:28:49that she's turning into a beautiful little croquette.
0:28:50 > 0:28:53She's going to be serving it with a mint jelly.
0:28:54 > 0:28:57Mint, without a doubt, goes very well with lamb.
0:29:00 > 0:29:02I LOVE the sound of Elly's lamb!
0:29:02 > 0:29:06Sweetbreads may be the best thing ever in the world.
0:29:06 > 0:29:09I really hope she can bring that all together - that sounds delightful.
0:29:12 > 0:29:16Elly's dessert is a cannelloni with a raspberry mousse.
0:29:16 > 0:29:20She's serving it with a peach and raspberry fruit salad with tarragon.
0:29:22 > 0:29:25I love the idea of tarragon in with fruit. I can taste it right now.
0:29:25 > 0:29:28It's just a little bit of aniseed. That works for me.
0:29:28 > 0:29:30I hope it works for the other judges.
0:29:34 > 0:29:36The cannelloni has got a nice twist to it.
0:29:36 > 0:29:38It's not made from pasta.
0:29:41 > 0:29:43It's a tube of caramel.
0:29:45 > 0:29:49The risk factor here is you've got to make sure it's thick enough,
0:29:49 > 0:29:54because it becomes such a fine mix, literally melts into nothing.
0:29:58 > 0:30:01This is going to be filled with a raspberry mousse,
0:30:01 > 0:30:03which she's making from a raspberry puree, whipped cream,
0:30:03 > 0:30:06and just holding it together is a little bit of gelatine,
0:30:06 > 0:30:09which I think is a very good idea.
0:30:09 > 0:30:11Would you do something for me?
0:30:11 > 0:30:13- Yeah.- Would you make it big?
0:30:13 > 0:30:14Yeah, no problem!
0:30:16 > 0:30:20She's also making a tarragon ice cream to serve with her dessert.
0:30:22 > 0:30:25Everywhere I've eaten, you don't tend to have a herb
0:30:25 > 0:30:26with your dessert.
0:30:29 > 0:30:31I've challenged myself, because I wanted to do something different.
0:30:31 > 0:30:34I've never had a tarragon ice cream before,
0:30:34 > 0:30:37but I do know that this herb works very well with fruit,
0:30:37 > 0:30:40and it certainly works well in a dessert.
0:30:40 > 0:30:43Wow, this menu sounds divine.
0:30:45 > 0:30:48Deep down inside, this young chef wants that title.
0:30:50 > 0:30:54The next three dishes have to be the best three dishes I've ever cooked
0:30:54 > 0:30:57ever in a competition, so yeah, it's going to be a very hard day.
0:31:02 > 0:31:04Halfway! Hour and a half left.
0:31:14 > 0:31:16I think by far these are the most important three dishes
0:31:16 > 0:31:18I have ever cooked, ever in my whole career.
0:31:22 > 0:31:23And that's saying something,
0:31:23 > 0:31:25considering how long I've been cooking.
0:31:29 > 0:31:31Gary, did you dream you'd be here in the final?
0:31:31 > 0:31:34I did dream, but it was definitely a dream.
0:31:34 > 0:31:36So I feel as though I'm in a dream just now, to be honest.
0:31:36 > 0:31:38You know, it's such a long journey
0:31:38 > 0:31:41and there's so many chances when you can't be here,
0:31:41 > 0:31:42and to be here's just amazing.
0:31:42 > 0:31:45A massive risk for someone like myself coming on this.
0:31:45 > 0:31:47You know, you've got lots and lots of students looking up to you,
0:31:47 > 0:31:51and they're putting their career in your hands, and if you come on here,
0:31:51 > 0:31:53don't do well, you're pretty much knackered.
0:31:53 > 0:31:55- Paid off, mate, didn't it? - It has done, yeah.
0:31:55 > 0:31:57It's paid off massively, yeah.
0:31:57 > 0:32:00And not only the fact I've got to the final, it's what I've learned
0:32:00 > 0:32:03and how I've changed as a chef which I think's going to change me
0:32:03 > 0:32:06- going forward.- Who's going to be most proud of you?
0:32:06 > 0:32:08I think my wife and kids, definitely.
0:32:08 > 0:32:11I don't think people realise how long a journey it is, you know,
0:32:11 > 0:32:13to get to the final, and they've been with us
0:32:13 > 0:32:15every single step of the way, so it's been brilliant.
0:32:19 > 0:32:22I really do like the sound of Gary's menu.
0:32:22 > 0:32:25I'm thrilled that he is using quite a lot
0:32:25 > 0:32:27of his ingredients from Scotland.
0:32:30 > 0:32:33For Gary's first course today, he's using razor clams,
0:32:33 > 0:32:35which he calls "spoot".
0:32:37 > 0:32:41Gary is going to quickly steam-cook the clams using white wine.
0:32:42 > 0:32:47When you're cooking spoots, the margin for error is zero.
0:32:49 > 0:32:50It's 30 seconds' cooking.
0:32:52 > 0:32:55If it's 40 seconds, they're tough.
0:32:55 > 0:32:59He's going to serve this with a garnish using artichokes, lemons,
0:32:59 > 0:33:01asparagus and courgette.
0:33:02 > 0:33:05- GREGG:- To introduce asparagus and artichokes, that is dangerous.
0:33:05 > 0:33:08Big vegetables, kings of the vegetable world.
0:33:08 > 0:33:11And they've got to play second fiddle to that clam.
0:33:13 > 0:33:14Not easy.
0:33:15 > 0:33:18He's also making a little lemon gel to add the citrus.
0:33:22 > 0:33:23I like the sound of this dish.
0:33:28 > 0:33:32The main thing is, it's got to really smack of the sea.
0:33:32 > 0:33:36When you taste it, it should really take you to the seaside.
0:33:40 > 0:33:42Gary's main course is roe deer.
0:33:44 > 0:33:45He's going to smoke it.
0:33:45 > 0:33:48That brings a wonderful element to this dish.
0:33:53 > 0:33:56Gary's also doing celeriac three ways.
0:33:56 > 0:33:57He's making it into a crisp...
0:34:00 > 0:34:03..a puree and also a dice.
0:34:05 > 0:34:07When the judges try the food,
0:34:07 > 0:34:10I want it to transport them to the west coast of Scotland.
0:34:12 > 0:34:16It was a menu that I wrote looking out the window in Norway.
0:34:18 > 0:34:20Everything that I'm putting on that plate has been inspired
0:34:20 > 0:34:21by my time there.
0:34:23 > 0:34:27He's also using a mustard that's from an island off Scotland,
0:34:27 > 0:34:28it's an Arran mustard sauce.
0:34:33 > 0:34:36And I'm really intrigued to see if the sharpness and the flavour
0:34:36 > 0:34:38of mustard works with deer.
0:34:39 > 0:34:41Gary's got some carrots that he's sliced into ribbons
0:34:41 > 0:34:44and he's flambeed them with Scottish whisky.
0:34:48 > 0:34:50Love the sound of that!
0:34:52 > 0:34:56And much as I want the judges to get that whisky flavour...
0:34:58 > 0:35:00..it can't overpower everything else.
0:35:03 > 0:35:05When you're working with big flavours
0:35:05 > 0:35:07like smoke and whisky in the same plate...
0:35:09 > 0:35:11..it's technically quite difficult.
0:35:19 > 0:35:22For dessert, Gary is making a sable breton,
0:35:22 > 0:35:25which is a very buttery, very light biscuit.
0:35:26 > 0:35:30It puffs up, and when you bite into it, it's just like butter, it melts,
0:35:30 > 0:35:31it's delicious.
0:35:34 > 0:35:38He's then going to fill this breton with a raspberry gel.
0:35:39 > 0:35:42He's making a pistachio ganache.
0:35:43 > 0:35:46Ganache has to have the right consistency.
0:35:47 > 0:35:51It must be beautiful and smooth and not grainy.
0:35:52 > 0:35:55Gary's made some fabulous desserts in this competition,
0:35:55 > 0:35:57and I think this is going to be another one.
0:35:59 > 0:36:01I'm trying to have a little showstopper dessert.
0:36:03 > 0:36:04There's lots of elements.
0:36:04 > 0:36:07The raspberry gel has to cut through the richness of the chocolate.
0:36:07 > 0:36:11Getting the ganache to the correct temperature so that it pipes.
0:36:17 > 0:36:18There's no tricks, bells or whistles.
0:36:18 > 0:36:22It's good cookery, good technique and good flavour.
0:36:26 > 0:36:2830 minutes left.
0:36:30 > 0:36:32Come on!
0:36:40 > 0:36:42It's so intense in here.
0:36:43 > 0:36:45The focus is brilliant.
0:36:45 > 0:36:46Can't wait to taste the food.
0:36:49 > 0:36:54There's a lot of nervous energy in the air, but I like what I'm seeing.
0:36:58 > 0:37:00Right, listen up.
0:37:00 > 0:37:0290 seconds!
0:37:10 > 0:37:11That's it, stop!
0:37:20 > 0:37:22Matt, up you come.
0:37:31 > 0:37:34Matt, I think you should be very proud.
0:37:34 > 0:37:36You've done a great job on the presentation.
0:37:38 > 0:37:42Matt's starter is pan-fried scallops
0:37:42 > 0:37:44served with celeriac puree,
0:37:44 > 0:37:47apple puree, pickled cucumber,
0:37:47 > 0:37:50garnished with red vein sorrel,
0:37:50 > 0:37:53and finished with a port and red wine veal jus.
0:38:02 > 0:38:05The cooking of the scallops has been very, very well done,
0:38:05 > 0:38:07very gently sealed and seasoned as well.
0:38:07 > 0:38:10There's a little earthiness of the creamy celeriac puree,
0:38:10 > 0:38:13and the little batons of apple that just sort of zing in the mouth
0:38:13 > 0:38:16when you bite through them. It's a very, very good dish, Matt.
0:38:17 > 0:38:20I really like the sweetness of the apple that comes through
0:38:20 > 0:38:24in the apple puree, and then the sharpness of the pickled cucumber
0:38:24 > 0:38:26just really cleanses.
0:38:26 > 0:38:30It's very light. I think it's a great start to three courses.
0:38:31 > 0:38:34I was concerned about the addition of a veal jus.
0:38:34 > 0:38:37But it's such a tiny amount that you just feel it on the back
0:38:37 > 0:38:40of your tongue, like salt.
0:38:40 > 0:38:42It almost acts like extra seasoning.
0:38:44 > 0:38:48For his main, Matt has cooked fillet of Dexter beef,
0:38:48 > 0:38:51served on a poached shallot tart,
0:38:51 > 0:38:55with goose fat potatoes, onion puree,
0:38:55 > 0:39:00girolles, broad beans, baby asparagus tips,
0:39:00 > 0:39:03and finished with a port wine sauce.
0:39:12 > 0:39:14You have such a big chunk of meat there.
0:39:14 > 0:39:17I wish you'd been confident enough maybe just to slice it a touch.
0:39:19 > 0:39:23The beef is incredibly rare, but for the people you're cooking for today,
0:39:23 > 0:39:24it absolutely works a treat.
0:39:24 > 0:39:27It's so tender, it almost melts in your mouth.
0:39:27 > 0:39:29The vegetables are all beautifully cooked,
0:39:29 > 0:39:32the potatoes have a lovely softness about them.
0:39:33 > 0:39:35I was really looking forward
0:39:35 > 0:39:37to trying one more sauce from you, Matt.
0:39:37 > 0:39:39The sauce is amazing, as always,
0:39:39 > 0:39:43and that's all I have left on the palate, is that flavour you get.
0:39:43 > 0:39:46And I really love the shallot tart.
0:39:46 > 0:39:48I think it's a shame that you hid it under the beef.
0:39:48 > 0:39:50It's delicious, it's very sweet,
0:39:50 > 0:39:54you've caramelised the shallots perfectly, and the crispiness
0:39:54 > 0:39:57of the pastry is still there. It's a little star on its own.
0:39:57 > 0:39:58Great job.
0:39:58 > 0:40:03The cooking is just solid. It's just absolutely solid.
0:40:06 > 0:40:09Matt's dessert is a dark chocolate and raspberry tart,
0:40:09 > 0:40:13topped with raspberry jelly and fresh raspberries,
0:40:13 > 0:40:19served with strawberry popping candy and a raspberry and vanilla sorbet.
0:40:19 > 0:40:20Hm!
0:40:27 > 0:40:31I put it in my mouth and I just went floating up into the clouds.
0:40:31 > 0:40:37That chocolate and raspberry tart is absolutely divine.
0:40:37 > 0:40:40In fact, I've eaten quite a few chocolate tarts,
0:40:40 > 0:40:42but right now, I can't remember eating a better one.
0:40:44 > 0:40:48That has great pastry, great chocolate ganache,
0:40:48 > 0:40:50the fresh raspberries,
0:40:50 > 0:40:52the beautiful freshness of the sorbet
0:40:52 > 0:40:55that just cuts through the richness of the chocolate ganache.
0:40:56 > 0:40:58This is one of my favourite desserts,
0:40:58 > 0:41:00and I think you've done it justice.
0:41:00 > 0:41:02I can't fault it.
0:41:02 > 0:41:04I think it's a delicious looking dessert,
0:41:04 > 0:41:07and it is as delicious to eat.
0:41:08 > 0:41:11You've just completed your menu with a cracking dessert.
0:41:15 > 0:41:18I'm just really pleased you rediscovered
0:41:18 > 0:41:20your love of what you do.
0:41:20 > 0:41:23This is what happens when you love what you do -
0:41:23 > 0:41:25it comes straight from the heart.
0:41:26 > 0:41:27No matter what happens today,
0:41:27 > 0:41:29you really need to take that outside and build on it,
0:41:29 > 0:41:32because you're a good cook and you deserve to be here.
0:41:43 > 0:41:45- Happy?- Yeah.
0:41:46 > 0:41:50I'm over the moon with that. Borderline emotional, to be honest.
0:41:52 > 0:41:54Yeah, it was really goose-bumpy.
0:41:57 > 0:42:00Marcus telling me that I'm a really good cook - wow.
0:42:00 > 0:42:01So happy.
0:42:05 > 0:42:07Elly, please come and join us.
0:42:18 > 0:42:21They are beautiful. Simply beautiful.
0:42:21 > 0:42:24They look delicate, yet very intricate.
0:42:24 > 0:42:26Just really pleasing to the eye.
0:42:28 > 0:42:32Elly's starter is wild salmon two ways...
0:42:33 > 0:42:35..tartare and confit,
0:42:35 > 0:42:41served with a radish salad, apple puree, yuzu gel,
0:42:41 > 0:42:46garnished with watercress, lotus root crisps, seaweed and fennel,
0:42:46 > 0:42:49topped with a pate de brick seaweed cracker.
0:42:57 > 0:43:02That, for me, is every bit as light and delicate as its appearance.
0:43:02 > 0:43:04I think you've got very clever,
0:43:04 > 0:43:08subtle little flavours going on with two types of salmon,
0:43:08 > 0:43:10which is obviously the main flavour.
0:43:10 > 0:43:14You have the apple and the cucumber round the side,
0:43:14 > 0:43:17which brings sweetness and a bit of sharpness to the dish,
0:43:17 > 0:43:19and you've got textures that go with it as well.
0:43:19 > 0:43:21The lotus root
0:43:21 > 0:43:24as well as that really lovely crisp that you have on the top,
0:43:24 > 0:43:25with the seaweed seasoning.
0:43:25 > 0:43:27That is a really lovely dish.
0:43:29 > 0:43:33I like the idea of marinating salmon two ways,
0:43:33 > 0:43:35and I like your garnishes that go with it.
0:43:35 > 0:43:38You've got everything in this dish that I was expecting.
0:43:38 > 0:43:41I'm just not 100% certain
0:43:41 > 0:43:45that the curing of the tartare was the right thing to do.
0:43:45 > 0:43:47It's a little bit firmer than I want from a tartare.
0:43:50 > 0:43:56For her main, Elly has cooked lamb three ways - roast rump,
0:43:56 > 0:44:01braised neck fillet, and a deep-fried sweetbread,
0:44:01 > 0:44:04served with mint jelly, girolles,
0:44:04 > 0:44:07pea puree, and a summer pea salad,
0:44:07 > 0:44:10finished with a lamb jus.
0:44:18 > 0:44:21The lamb neck, which you've cooked down, it just falls apart.
0:44:21 > 0:44:24You have the sweetbread, which is still very moist
0:44:24 > 0:44:26and soft on the inside, yet crispy.
0:44:26 > 0:44:28That brings a lovely texture to the plate of food.
0:44:28 > 0:44:29What I really did enjoy,
0:44:29 > 0:44:34and I didn't think I would enjoy it as much as I did, is the mint jelly.
0:44:34 > 0:44:38And I'm really upset that Marcus took the last bit off the plate.
0:44:38 > 0:44:40I've enjoyed this main course.
0:44:40 > 0:44:41No, more than that - I've loved it.
0:44:43 > 0:44:47It's a beautiful flavoured dish, and that mint jelly, I think,
0:44:47 > 0:44:50is inspired. Lovely, clear jelly, you get it in your mouth
0:44:50 > 0:44:52and it just explodes!
0:44:52 > 0:44:54It's very, very clever indeed.
0:44:54 > 0:44:56You hardly see it on the plate.
0:44:56 > 0:44:59There was a point where I thought, "Wow, I forgot about the mint jelly,
0:44:59 > 0:45:02"there it is," and it was in my mouth, and it was a surprise.
0:45:02 > 0:45:04That's what I look for in food
0:45:04 > 0:45:06and you delivered that perfectly well today.
0:45:06 > 0:45:09That's a fine-dining plate of food if I've ever tasted one.
0:45:11 > 0:45:14I think that's probably your best dish of the competition.
0:45:16 > 0:45:18- Wow.- Wowzer.
0:45:22 > 0:45:25Elly's dessert is a brandy snap cannelloni,
0:45:25 > 0:45:27filled with raspberry mousse,
0:45:27 > 0:45:31served with a peach and raspberry salad, raspberry jelly,
0:45:31 > 0:45:36fresh raspberries, and a tarragon ice cream.
0:45:36 > 0:45:38It's like a glorious sunset, isn't it?
0:45:38 > 0:45:41The gold going down with the red. It's very, very lovely.
0:45:51 > 0:45:54Raspberry and peach is a combination I really like.
0:45:54 > 0:45:57Raspberry takes you up sharp, peach brings you down fruity,
0:45:57 > 0:45:58almost like wine.
0:45:58 > 0:46:02Then the tarragon ice cream is an absolute triumph.
0:46:02 > 0:46:03I'm very happy with that.
0:46:03 > 0:46:05I think that's very, very clever.
0:46:05 > 0:46:08It's got a PhD from Clever Land, that has.
0:46:10 > 0:46:13I just love the tuille with the nuts.
0:46:13 > 0:46:15It's so thin, and the texture it brings,
0:46:15 > 0:46:18the mousse with the raspberry, it's ever so light.
0:46:18 > 0:46:21The peaches with raspberries and then the macadamia nuts
0:46:21 > 0:46:25coming through, and then the hint of the tarragon of the ice cream.
0:46:25 > 0:46:26This dessert...
0:46:26 > 0:46:29is...
0:46:29 > 0:46:32possibly one of my favourites I've had on MasterChef.
0:46:34 > 0:46:37Really. I mean, I'm stopping short of licking the plate clean.
0:46:37 > 0:46:38Thank you.
0:46:41 > 0:46:44There's a richness, there's a freshness, there's a playfulness,
0:46:44 > 0:46:47there's skilfulness, there's just an absolute plate of joy,
0:46:47 > 0:46:50and if that's your last dish in this competition,
0:46:50 > 0:46:53you should be very, very, very, very proud of yourself.
0:46:56 > 0:46:59Elly, I think you're a great inspiration
0:46:59 > 0:47:03for young women out there wanting to get into this profession.
0:47:05 > 0:47:07And you've done amazingly well,
0:47:07 > 0:47:09and I'm so proud that you are in our final three.
0:47:17 > 0:47:20- God, I nearly cried. - That was amazing.
0:47:21 > 0:47:23That was awesome, well done.
0:47:23 > 0:47:28I feel overwhelmed, and I'm so happy with what I've produced now.
0:47:28 > 0:47:30Well, I've never heard anything as good as that,
0:47:30 > 0:47:32so I'm absolutely thrilled.
0:47:35 > 0:47:37Gary, please, come and join us.
0:47:48 > 0:47:51Gary, I think your three dishes look fantastic.
0:47:51 > 0:47:52I'm loving the colours.
0:47:52 > 0:47:54Everything here's been very well thought out.
0:47:54 > 0:47:56They look great. Great job.
0:47:56 > 0:47:57Thank you.
0:47:58 > 0:48:03Gary's starter is razor clams, served with asparagus,
0:48:03 > 0:48:07Jerusalem artichoke discs and crispy ham,
0:48:07 > 0:48:12on a bed of diced fennel, courgette, and carrot in a white wine sauce,
0:48:12 > 0:48:14finished with a lemon gel.
0:48:26 > 0:48:28Have I enjoyed the plate of food?
0:48:28 > 0:48:31Yes, I have. Very much so. The clams have been wonderfully cooked.
0:48:31 > 0:48:34And I love the flavours of the lemon gel on here,
0:48:34 > 0:48:35and with the sea vegetables -
0:48:35 > 0:48:39it has that reminiscent flavours, the taste, of being by the ocean.
0:48:39 > 0:48:41I really enjoyed it.
0:48:41 > 0:48:45- Thank you.- If that's the direction your food is going in,
0:48:45 > 0:48:48keep going down that road, because I love that.
0:48:48 > 0:48:49It's divine.
0:48:52 > 0:48:54Gary...
0:48:54 > 0:48:56it's absolutely outstanding.
0:48:56 > 0:48:58There's freshness, there's the ocean,
0:48:58 > 0:49:01there's the taste of the razor clam.
0:49:01 > 0:49:03They're not tough, they're not undercooked,
0:49:03 > 0:49:05they're absolutely perfect.
0:49:05 > 0:49:07That, for me, is a dish that would come
0:49:07 > 0:49:09from any three-star Michelin kitchen in Europe.
0:49:10 > 0:49:13Best razor clam dish I've ever eaten.
0:49:17 > 0:49:19For his main, Gary has made
0:49:19 > 0:49:22smoked and roasted loin of Highland roe deer,
0:49:22 > 0:49:25served with celeriac three ways -
0:49:25 > 0:49:29diced, pureed and crisped.
0:49:29 > 0:49:31Roasted and whisky washed carrots,
0:49:31 > 0:49:34crispy kale, gooseberry chutney,
0:49:34 > 0:49:39nasturtium leaves, finished with an Arran mustard sauce.
0:49:50 > 0:49:54What I really love is the smokiness on the roe,
0:49:54 > 0:49:58and I also get bitterness from that whisky carrot.
0:49:58 > 0:50:02This, to me, is like a walk through the Scottish Highlands.
0:50:02 > 0:50:04I think you've absolutely smashed it here.
0:50:06 > 0:50:10The deer on its own is very strong with the smoky flavour,
0:50:10 > 0:50:14but when you eat it all together, it balances out very well.
0:50:14 > 0:50:17The sauce is very rich. You've got the seeds.
0:50:17 > 0:50:19They sort of pop and bring a little vinegary texture to the dish,
0:50:19 > 0:50:22and I love that. The vegetables are all well cooked.
0:50:22 > 0:50:26Love the sharpness of the gooseberry compote underneath.
0:50:26 > 0:50:29Just really pleased for you. Really pleased.
0:50:30 > 0:50:33There's nothing about this dish I do not like.
0:50:35 > 0:50:36It's sublime.
0:50:37 > 0:50:41The carrots in whisky - what a clever idea.
0:50:41 > 0:50:44Carrot ribbons rolled up are a very boring thing for me,
0:50:44 > 0:50:48but touched it with the little touch of whisky - great idea.
0:50:48 > 0:50:51I don't even like whisky, but that was absolutely fantastic.
0:50:51 > 0:50:54I was concerned about mustard with venison
0:50:54 > 0:50:55but, wow, does that work?!
0:50:55 > 0:50:58I could go on and on and on about this dish,
0:50:58 > 0:51:01but I'm going to stop because I'd just keep going on all day.
0:51:01 > 0:51:03I think it's fantastic.
0:51:04 > 0:51:05Thank you.
0:51:07 > 0:51:11Gary's dessert is chocolate pistachio ganache
0:51:11 > 0:51:13on a sable breton biscuit,
0:51:13 > 0:51:18with raspberry gel, topped with a pistachio croquant wafer,
0:51:18 > 0:51:24garnished with fresh raspberries, mint and dehydrated raspberries,
0:51:24 > 0:51:26served with vanilla ice cream.
0:51:36 > 0:51:38It offers more than it shows,
0:51:38 > 0:51:41which I think is the height of clever cooking.
0:51:41 > 0:51:44That pistachio and cocoa nib dish that you've got on the top there
0:51:44 > 0:51:47starts sweet and biscuity and it finishes bitter.
0:51:47 > 0:51:49Also, your chocolate ganache
0:51:49 > 0:51:51takes you into chocolate comfort and finishes on bitter.
0:51:51 > 0:51:53It's very, very sophisticated.
0:51:53 > 0:51:55It's very, very clever.
0:51:57 > 0:51:59Raspberries and chocolate are always going to work,
0:51:59 > 0:52:00but it's the execution
0:52:00 > 0:52:03of getting the textures of that ganache just right,
0:52:03 > 0:52:06the ice cream is just silky smooth.
0:52:06 > 0:52:08You can taste the vanilla coming through it.
0:52:08 > 0:52:12It is a delicious dessert, Gary, and you've done amazing.
0:52:13 > 0:52:17The breton can be a very dry biscuit, but it's lovely and moist.
0:52:17 > 0:52:19I love the little raspberry gel
0:52:19 > 0:52:20you've put in between the raspberries.
0:52:20 > 0:52:23Then there's a little, little touch of mint just sitting within there,
0:52:23 > 0:52:27a little mint leaf that comes through that just lifts it all.
0:52:27 > 0:52:30Gary, all I can say is... another great dish.
0:52:32 > 0:52:34Seems to be a stuck record with you at the moment.
0:52:35 > 0:52:38You've really, really come a long way, Gary, in this competition.
0:52:40 > 0:52:41Phew, I'd love to be in your kitchen
0:52:41 > 0:52:44when you're teaching, when you get back home.
0:52:44 > 0:52:46And now that we've had your dishes,
0:52:46 > 0:52:48I think we're in trouble with the judging.
0:52:48 > 0:52:51- Cor!- Cor! Absolutely.
0:52:55 > 0:52:57I'm absolutely gobsmacked.
0:52:57 > 0:52:59I'm over the moon. Really over the moon.
0:53:02 > 0:53:05And when we walk back in for the decision,
0:53:05 > 0:53:07there'll be that chance that my name might get called.
0:53:10 > 0:53:13So, yeah, I've done everything that I could today, definitely.
0:53:17 > 0:53:19What a great final.
0:53:19 > 0:53:21I mean, we ran out of superlatives in the end.
0:53:21 > 0:53:23It was just incredible food.
0:53:23 > 0:53:28Incredible food from three really talented, driven chefs.
0:53:33 > 0:53:37You can't ask any more from any chef but deliver that level of standard.
0:53:37 > 0:53:40All three of our chefs were on fire today.
0:53:44 > 0:53:47Elly's food today has been absolutely stunning.
0:53:47 > 0:53:51Really proud of this young chef and what she's achieved in this kitchen.
0:53:51 > 0:53:55Beautifully executed, pretty on the eye and even better on the palate.
0:53:56 > 0:54:00This chef has got a very bright future in front of her.
0:54:04 > 0:54:08Matt understands what it is that the punters want to eat.
0:54:08 > 0:54:11I like him as a chef. I want to eat his food.
0:54:11 > 0:54:16Matt's food today was very, very well-executed in all areas.
0:54:17 > 0:54:19What a time to deliver it.
0:54:19 > 0:54:21He's a renewed man, renewed chef.
0:54:25 > 0:54:28Gary has found a style and he's running with it,
0:54:28 > 0:54:32and it's exciting him, and I have to say, it's excited me as well.
0:54:33 > 0:54:40Gary has been such a pleasure to watch rediscover himself as a chef.
0:54:40 > 0:54:43The two dishes that I ate today that just absolutely blew me away,
0:54:43 > 0:54:44they were Gary's.
0:54:44 > 0:54:46- GARY:- Regardless of what happens,
0:54:46 > 0:54:49you want to walk away with your head held high,
0:54:49 > 0:54:52but to win it would be absolutely unbelievable.
0:54:56 > 0:54:59If I get crowned the winner today, I think I probably will cry.
0:54:59 > 0:55:02My dad would be over the moon, he'd be the proudest dad ever.
0:55:04 > 0:55:07I think I'll miss it. I'll miss the buzz.
0:55:07 > 0:55:08I'd really love to win it.
0:55:09 > 0:55:11Everything's crossed.
0:55:19 > 0:55:25# These are the days of our lives
0:55:27 > 0:55:33# They've flown in the swiftness of time... #
0:55:38 > 0:55:41I've been a chef for well over 20 years,
0:55:41 > 0:55:43and the one thing I can say is,
0:55:43 > 0:55:45I know talent when I see it in the kitchen.
0:55:47 > 0:55:49Professionalism is almost an understatement.
0:55:49 > 0:55:50You surpassed that.
0:55:51 > 0:55:53We've come a long way together.
0:55:54 > 0:55:57But the journey's about to come to an end.
0:56:02 > 0:56:06Professional MasterChef winner is...
0:56:17 > 0:56:18..Gary.
0:56:22 > 0:56:24Goodness me.
0:56:28 > 0:56:31Amazing. I've loved every second working with yous. Loved it.
0:56:33 > 0:56:36Thank you. Thank you very much. Thank you. Thank you.
0:56:38 > 0:56:39INDISTINCT
0:56:42 > 0:56:43INDISTINCT
0:56:47 > 0:56:50So many experiences, so many wonderful people met.
0:56:51 > 0:56:55The whole thing has just been once-in-a-lifetime.
0:56:55 > 0:56:58So I'll look back on it with fond memories and lots of excitement,
0:56:58 > 0:56:59I really will.
0:57:02 > 0:57:05I'm overwhelmed with everything at the moment.
0:57:05 > 0:57:08You know, you've made friends for life now.
0:57:08 > 0:57:09So...you know, I'm happy.
0:57:09 > 0:57:11I'm very happy for Gary as well.
0:57:12 > 0:57:16The best chef won, and he absolutely deserved to win.
0:57:16 > 0:57:17Yes!
0:57:18 > 0:57:21Incredible. What an amazing journey.
0:57:21 > 0:57:23This is the biggest competition
0:57:23 > 0:57:25I think any chef can put themselves through,
0:57:25 > 0:57:28and to be standing here at the end is incredible.
0:57:28 > 0:57:31I've just run out of words, to be honest.
0:57:31 > 0:57:32- Well-deserved.- Thank you.
0:57:32 > 0:57:35- There you go.- Incredible. - There you are.
0:57:35 > 0:57:37- Congratulations.- Thank you.- Cheers.
0:57:37 > 0:57:40Cheers, everybody. Well done. Well done. Congratulations.
0:57:40 > 0:57:41Champion.
0:57:45 > 0:57:49Gary has soaked up every little bit of this competition.
0:57:49 > 0:57:51He's lived the MasterChef dream.
0:57:52 > 0:57:54He's a major talent,
0:57:54 > 0:57:58he's grown incredibly well and is a gentleman of the kitchen.
0:58:11 > 0:58:14That man has forged his own style of cookery
0:58:14 > 0:58:16while he's been here on MasterChef.
0:58:16 > 0:58:21It's modern, it's of the moment, and I think it's fantastic.
0:58:21 > 0:58:23- Well done.- I've hit emotions that I never knew I had,
0:58:23 > 0:58:26all in, you know, 30 seconds of each other.
0:58:26 > 0:58:29Words can't describe it. Never, ever thought I would...
0:58:29 > 0:58:31I would win, never.
0:58:31 > 0:58:33My wife and kids are going to go nuts.
0:58:33 > 0:58:35They're absolutely going to go nuts.
0:58:42 > 0:58:46# I am the spaceman flying high
0:58:46 > 0:58:49# I am the astronaut in the sky
0:58:49 > 0:58:52# Don't worry, I'm OK now
0:58:56 > 0:59:00# I am the light in the dark
0:59:00 > 0:59:03# I am the match, I am the spark
0:59:03 > 0:59:08# Don't worry, I'm OK now... #