0:00:04 > 0:00:08The hunt for the next professional MasterChef champion is on.
0:00:10 > 0:00:14And these six chefs all believe they have what it takes
0:00:14 > 0:00:15to win the title.
0:00:18 > 0:00:23Tonight, they face two challenges set by judge Gregg Wallace,
0:00:23 > 0:00:25and two of Britain's best chefs -
0:00:25 > 0:00:26Monica Galetti
0:00:26 > 0:00:29and Michelin starred Marcus Wareing.
0:00:31 > 0:00:34I'm very competitive. I haven't come here to make up the numbers,
0:00:34 > 0:00:36I've definitely come here to win.
0:00:36 > 0:00:38I'll bring my A game and then we'll see who comes out on top
0:00:38 > 0:00:40at the end.
0:00:40 > 0:00:41I'm absolutely thrilled to be here.
0:00:41 > 0:00:43I'm just going to do what I love.
0:00:46 > 0:00:51We've met some amazing winners in the past and I can't wait
0:00:51 > 0:00:53to discover the next one.
0:00:54 > 0:00:57The pressure in this kitchen is going to be immense.
0:01:05 > 0:01:11Skills test time, and Marcus has got a beautiful John Dory on his bench.
0:01:11 > 0:01:14The challenge is going to be to portion and cook a John Dory,
0:01:14 > 0:01:16serve it with polenta, and then I'd just like them to make
0:01:16 > 0:01:17a simple pesto.
0:01:17 > 0:01:20John Dory is my favourite, favourite fish.
0:01:20 > 0:01:22How long are you going to give them?
0:01:22 > 0:01:25- I'm going to give our chefs 15 minutes.- Go on, chef.- Crack on.
0:01:25 > 0:01:28First thing we'll do is start off with our fish.
0:01:28 > 0:01:32I would love to see a chef who knows how to fillet any flat fish
0:01:32 > 0:01:34or any round fish. I think it's a fundamental, very important part
0:01:34 > 0:01:36of our training.
0:01:36 > 0:01:39The chefs do have to be careful because it does have a ridge bone
0:01:39 > 0:01:41down the middle and, if they're not careful,
0:01:41 > 0:01:46you could go straight across and cut through the lovely fillets.
0:01:46 > 0:01:47I'm going to take the skin off.
0:01:47 > 0:01:49If they want to score the skin and cook it as a whole,
0:01:49 > 0:01:51that's entirely up to them.
0:01:51 > 0:01:53This is going to be the last thing that I cook.
0:01:53 > 0:01:55Before then, I'm going to make my polenta.
0:01:56 > 0:01:58So that's our milk in the pan.
0:02:00 > 0:02:01Our chicken stock.
0:02:01 > 0:02:03Just going to put a little bit of saffron into there.
0:02:03 > 0:02:05Polenta has its own natural yellow colour,
0:02:05 > 0:02:08but I think a little saffron just helps to bring out the colour,
0:02:08 > 0:02:11make it a little bit stronger, a bit more vibrant.
0:02:16 > 0:02:18Polenta, you can pour or you can slice.
0:02:18 > 0:02:20- Yeah.- It can be any texture, can't it?
0:02:20 > 0:02:23Just because it's wet or soft polenta,
0:02:23 > 0:02:25you still have to make sure it's cooked,
0:02:25 > 0:02:27otherwise those granules can still be quite bitty
0:02:27 > 0:02:29if they're not cooked through.
0:02:30 > 0:02:33We also need to bear in mind that we're also going to be adding
0:02:33 > 0:02:36some Parmesan, so it's also quite salty.
0:02:36 > 0:02:37Some tarragon.
0:02:37 > 0:02:38Lovely.
0:02:44 > 0:02:47OK, so now we're going to make our pesto.
0:02:47 > 0:02:49So we've got a little machine here.
0:02:49 > 0:02:51Just pack our basil in.
0:02:51 > 0:02:52Good olive oil.
0:02:55 > 0:02:57Some pine nuts and some grated cheese.
0:03:01 > 0:03:03It would be great to see our chefs make a great pesto here.
0:03:03 > 0:03:06We've got great ingredients, something that is quite common
0:03:06 > 0:03:09in all kinds of kitchens.
0:03:09 > 0:03:12So now you're just looking for that beautiful vibrant green colour.
0:03:12 > 0:03:15I think basil may be my second favourite herb.
0:03:20 > 0:03:22It's the butter that's going to add an amazing amount of flavour
0:03:22 > 0:03:25because it's just that nut-brown butter that we look for
0:03:25 > 0:03:26in our cookery.
0:03:26 > 0:03:28- Turn that fish over.- Yeah.
0:03:28 > 0:03:29And just baste away.
0:03:31 > 0:03:33Yes, wonderful. It's a wonderful sight.
0:03:40 > 0:03:42Just a little bit of the polenta.
0:03:48 > 0:03:49That's lovely.
0:03:54 > 0:03:56There we have it, guys.
0:03:56 > 0:03:59Pan-fried John Dory, polenta and pesto.
0:03:59 > 0:04:01Lovely. Very, very lovely.
0:04:01 > 0:04:04It's got Gregg Wallace written all over it.
0:04:09 > 0:04:10- Extraordinary.- Mmm.
0:04:12 > 0:04:14That polenta is wild!
0:04:14 > 0:04:17Aniseed tarragon, little bit of salt from Parmesan and then, of course,
0:04:17 > 0:04:20the bottom base of saffron. That is wild!
0:04:20 > 0:04:24Good polenta cookery, good fish cookery and a lovely, vibrant
0:04:24 > 0:04:26flavour of the pesto, lovely green.
0:04:26 > 0:04:29It's about great techniques, great cookery and it's what we want
0:04:29 > 0:04:31to see on the plate.
0:04:34 > 0:04:39First up is Kamarl, who currently works in a five-star London hotel.
0:04:43 > 0:04:45So I've been a chef for ten years now.
0:04:45 > 0:04:49My current position is a sous-chef, so it's running all aspects
0:04:49 > 0:04:50of the kitchen.
0:04:50 > 0:04:53Growing up, I was about six, that's where I first got my passion
0:04:53 > 0:04:54and my love for cooking.
0:04:54 > 0:04:58My mum, she got me this chef jacket that was, like, ten sizes too big,
0:04:58 > 0:04:59but I loved it.
0:05:01 > 0:05:03I've worked in some very high pressure kitchens,
0:05:03 > 0:05:06so I'm very good at staying calm. Hopefully I can carry that over
0:05:06 > 0:05:08to the competition.
0:05:13 > 0:05:17- Kamarl, I would like you to fillet and prepare the John Dory.- OK.
0:05:17 > 0:05:21I would like you to cook and serve it with polenta and
0:05:21 > 0:05:22a basil dressing.
0:05:22 > 0:05:25- And a basil dressing. OK. - You've got 15 minutes.
0:05:25 > 0:05:27- Off you go.- Thank you.
0:05:35 > 0:05:38Kamarl, have you done much work with fish at all?
0:05:38 > 0:05:40I've done a few bits and pieces in fish.
0:05:40 > 0:05:42- First time with John Dory though, have to say.- OK.
0:05:53 > 0:05:57- You're halfway. Kamarl, you've got seven minutes left.- OK.
0:06:04 > 0:06:05What's the dream?
0:06:05 > 0:06:08One day to hopefully be in the position of you guys, to be honest.
0:06:08 > 0:06:09What you mean I'm losing my job here?
0:06:09 > 0:06:12Get a few more years under my belt, but maybe one day.
0:06:12 > 0:06:15I think you're doing well. He's got a beard, he's got a bald head.
0:06:15 > 0:06:19Get yourself a pair of glasses, mate, you're on your way.
0:06:34 > 0:06:35What are you doing in that pan?
0:06:35 > 0:06:39Basically, I just want to make a bit of a sauce to go on top.
0:06:39 > 0:06:41- Listen, you've got two minutes. - Two minutes? No problem.
0:06:41 > 0:06:43You've got to start to think about plating it up.
0:06:43 > 0:06:46No problem. Two minutes is going to come right now.
0:07:01 > 0:07:03- Done? OK.- Yes, done, finished. Thank you.
0:07:11 > 0:07:17I thought that was a very cool, calm, together skills test.
0:07:17 > 0:07:21- Thank you.- The filleting of the fish, you don't cut that John Dory
0:07:21 > 0:07:25- through the middle, you take the whole fillet off.- Mm-hm.
0:07:25 > 0:07:27Nice looking plate, it's lovely.
0:07:36 > 0:07:39I think that's very good. I'm not even going to go and try and pick
0:07:39 > 0:07:41little holes, this, this, this, this, this, this.
0:07:41 > 0:07:44- I think it's an excellent piece of work.- Thank you.
0:07:44 > 0:07:46Yeah, that's lovely. That's fine!
0:07:46 > 0:07:49That's a really well-cooked piece of fish and lovely flavours of
0:07:49 > 0:07:51basil and saffron in a creamy polenta.
0:07:51 > 0:07:52- Well done.- Thank you.
0:07:54 > 0:07:56I like the way you worked, kept it nice and tidy.
0:07:56 > 0:08:00You have a great attitude about you as well and I think it's a great way
0:08:00 > 0:08:02to walk into this kitchen and start.
0:08:02 > 0:08:03See you soon.
0:08:07 > 0:08:09What a fabulous start. This is pretty good.
0:08:09 > 0:08:12If you don't mind, I'm going to stare at your face for a while
0:08:12 > 0:08:14cos I probably won't see it smile again for another four days.
0:08:14 > 0:08:16That's probably true.
0:08:20 > 0:08:24Very happy. I don't want to let the comments go to my head.
0:08:24 > 0:08:27I just want to stay focused and then if I get past the next round,
0:08:27 > 0:08:30then I'll be a bit more happy, jumping on the sofas.
0:08:32 > 0:08:35Next is 23-year-old Zoe, a development chef
0:08:35 > 0:08:37from Harrow, West London.
0:08:41 > 0:08:46I look at new, exciting ingredients, whatever's on the restaurant market
0:08:46 > 0:08:49and then create something really new and exciting.
0:08:49 > 0:08:52What I love about being a development chef is that you can
0:08:52 > 0:08:54walk in a supermarket and look at a product that you've made
0:08:54 > 0:08:57and think, "Well, instead of making dinner for
0:08:57 > 0:09:01"a few hundred people tonight, I've made dinner for thousands."
0:09:03 > 0:09:06Slightly petrified about the skills test, but fingers crossed
0:09:06 > 0:09:09I'll know what they put on the table in front of me.
0:09:13 > 0:09:17Right, Zoe, fillet a whole John Dory, cook one portion,
0:09:17 > 0:09:20serve with polenta and a basil dressing.
0:09:20 > 0:09:2115 minutes.
0:09:21 > 0:09:23Off you go.
0:09:35 > 0:09:37Zoe, do you enjoy working with fish?
0:09:37 > 0:09:39It's not one of my favourite ingredients.
0:09:39 > 0:09:42I'm definitely a pastry chef at heart.
0:09:47 > 0:09:49You've had six minutes, OK?
0:09:49 > 0:09:50You OK, Zoe?
0:09:50 > 0:09:52Yeah.
0:09:52 > 0:09:55- Bit trembly hand?- Slightly trembly hand, it's slightly nerve-racking,
0:09:55 > 0:09:56but it's all good.
0:10:13 > 0:10:15You've got five minutes.
0:10:24 > 0:10:27- Zoe?- Mmm?- You've got a minute.- OK.
0:10:39 > 0:10:41OK?
0:10:41 > 0:10:43- Yeah.- All done?- All done.
0:10:54 > 0:10:56I think it was quite obvious to see that you find it quite hard
0:10:56 > 0:10:58- to deal with the John Dory.- Yes.
0:10:58 > 0:11:00When it came to filleting, going from the belly side
0:11:00 > 0:11:03- and working your way through is the opposite.- Yeah.
0:11:03 > 0:11:05You need to go from the spine, the back.
0:11:05 > 0:11:09I think you did very well. However, you were so rushed at the end,
0:11:09 > 0:11:11this isn't the most delicate or pretty of plates.
0:11:11 > 0:11:12It's kind of chucked on.
0:11:24 > 0:11:28Zoe, it may not have looked good, but it certainly tastes good.
0:11:28 > 0:11:31The fish is spot-on. You've obviously made polenta before.
0:11:31 > 0:11:34Everything I put into mine, you've pretty much got in there,
0:11:34 > 0:11:36and your seasoning is bang-on.
0:11:36 > 0:11:37Thank you very much.
0:11:39 > 0:11:43Zoe, I like your attention to the tasting and the cooking of
0:11:43 > 0:11:47your food here. It shows a lot of care and love in your cooking.
0:11:47 > 0:11:50If you continue to do that, we'll always get good tasting plates
0:11:50 > 0:11:52- of food from you.- Thank you.
0:11:52 > 0:11:55You did very, very well. I think that's a good tasting dish.
0:11:55 > 0:11:57Thanks very much.
0:12:03 > 0:12:08I saw the fish and I just knew I was petrified and my legs
0:12:08 > 0:12:11kind of went to jelly a little bit, but I'm really, really happy
0:12:11 > 0:12:12with the comments I received.
0:12:12 > 0:12:15So, yeah, I'm really happy with those, yeah.
0:12:17 > 0:12:21Last to take on Marcus's test is Wayne,
0:12:21 > 0:12:26head chef at a restaurant and hotel in Cheltenham.
0:12:26 > 0:12:28I've been a head chef for ten years now.
0:12:28 > 0:12:29I've been cooking for 20 years.
0:12:31 > 0:12:34I'm quite relaxed in the kitchen, which helps.
0:12:34 > 0:12:36You know, when you're not shouting and bawling at your staff,
0:12:36 > 0:12:38you get the best from them.
0:12:38 > 0:12:40I don't like to play about with the food too much,
0:12:40 > 0:12:42I've got quite classical training.
0:12:42 > 0:12:44Don't really use too many modern techniques,
0:12:44 > 0:12:48but I like to reimagine the dishes a little and just bring it to life
0:12:48 > 0:12:49on a plate.
0:12:49 > 0:12:52I look up to Marcus Wareing like there's no tomorrow.
0:12:52 > 0:12:55To have your food critiqued by him would be something else.
0:12:55 > 0:12:58Monica Galetti is fearsome, there's nothing that gets past her.
0:12:58 > 0:12:59So that's quite scary.
0:13:03 > 0:13:07Wayne, I would like you to fillet the whole John Dory
0:13:07 > 0:13:11and cook a portion, served with polenta and a basil dressing.
0:13:11 > 0:13:14- How would you like the polenta, creamed?- Up to you.- OK.
0:13:14 > 0:13:18- Down to you.- 15 minutes, Wayne. - Sure.- Off you go.- Thank you.
0:13:29 > 0:13:32Wayne, are you preparing and cooking lots of fish in your restaurant?
0:13:32 > 0:13:35I've got three fish dishes on the menu currently, so...
0:13:41 > 0:13:42Come on.
0:13:47 > 0:13:49- You're halfway, Wayne.- Thank you.
0:13:58 > 0:14:01- What made you become a chef? - My grandparents.
0:14:01 > 0:14:04Basically, I originally wanted to be a journalist,
0:14:04 > 0:14:06but their thoughts on it was - people always need to eat.
0:14:06 > 0:14:08So go and be a chef.
0:14:17 > 0:14:18Wayne, where are you at now?
0:14:18 > 0:14:21The polenta and the basil dressing's ready, so I'm just
0:14:21 > 0:14:24- waiting for that to cook. - Polenta's ready?- I think so.
0:14:38 > 0:14:40Well done. You had two minutes to go.
0:14:40 > 0:14:41Cool, thank you.
0:14:48 > 0:14:50The preparation of your fish, you started off well,
0:14:50 > 0:14:53- until you got to the other side of the fish.- The tricky side.
0:14:53 > 0:14:56Yeah, the way you were cutting into the fish.
0:14:56 > 0:14:58Out of practice, I think we'd say.
0:14:59 > 0:15:02The plate looks really nice, the way you've presented it.
0:15:02 > 0:15:05Pesto, you can see the errors there. You need to break those
0:15:05 > 0:15:06- pine nuts down.- Yeah.
0:15:17 > 0:15:21That polenta doesn't taste great because it's cooked in just stock.
0:15:21 > 0:15:26And what you need is to get the milk jug in and get lumps of butter in.
0:15:26 > 0:15:29The pesto hasn't got anywhere near enough basil!
0:15:30 > 0:15:33However, I don't think this makes you a bad cook.
0:15:33 > 0:15:35I think this makes this a nervy start.
0:15:37 > 0:15:39The fish cookery's OK. I think you salvaged it
0:15:39 > 0:15:42by putting some butter in the pan.
0:15:42 > 0:15:45The plate of food's good, I just think there's a few
0:15:45 > 0:15:47schoolboy errors there that, when you leave this kitchen,
0:15:47 > 0:15:49- you'll know.- Already.
0:15:49 > 0:15:50You already know.
0:15:59 > 0:16:02Massively kicking myself over the schoolboy errors.
0:16:02 > 0:16:05The polenta wasn't good and the pesto wasn't the best.
0:16:05 > 0:16:07It was just being too safe.
0:16:07 > 0:16:10But no, hopefully the next one will be a lot better.
0:16:16 > 0:16:19Marcus, we've seen the chefs attempt yours.
0:16:19 > 0:16:22Monica, this is your skills test. What are you going to set the chefs?
0:16:22 > 0:16:26I would like the chefs to make us a tartare of lamb
0:16:26 > 0:16:28and serve it with a confit egg yolk.
0:16:28 > 0:16:32Wow. I've never had a lamb tartare ever.
0:16:32 > 0:16:34Pretty much everything out there can be tartare,
0:16:34 > 0:16:37as long as it's a very good quality of meat or fish.
0:16:37 > 0:16:38How long are you going to give them?
0:16:38 > 0:16:40Our chefs have 15 minutes.
0:16:40 > 0:16:42The first thing I'm going to do is make my mayonnaise,
0:16:42 > 0:16:45which is the base of the sauce of the tartare.
0:16:49 > 0:16:51I'm adding a bit of Dijon mustard into mine.
0:16:54 > 0:16:57- We would expect any chef to make a mayonnaise, right?- Yep.
0:17:01 > 0:17:04Now I'm going to move onto the butchery of the lamb.
0:17:04 > 0:17:06So I've removed the loin from the lamb rack.
0:17:10 > 0:17:13If you've got a chef that has never seen a rack of lamb before,
0:17:13 > 0:17:18then that chef is going to have a massive problem with this challenge.
0:17:18 > 0:17:21As you can see, there's still a lot of sinew that runs through it.
0:17:21 > 0:17:25So you want to remove as much of that as possible, trim it down.
0:17:30 > 0:17:32You can see I'm not hacking at the meat here
0:17:32 > 0:17:34because you want to keep some of the texture.
0:17:34 > 0:17:36I don't want to mince it. If I was going to mince it,
0:17:36 > 0:17:38I might as well put it in a blender.
0:17:42 > 0:17:45So what I want to do now is to prepare the rest of the garnish.
0:17:45 > 0:17:47So I've got some gherkins.
0:17:50 > 0:17:54Everything about a tartare comes down to the techniques of the knife
0:17:54 > 0:17:56and how fine they get everything.
0:17:56 > 0:18:00Not one thing should stick out, everything should come together.
0:18:00 > 0:18:03So I'm going to use some of the shallot, bit of caper as well,
0:18:03 > 0:18:06and I'm also going to add flat parsley.
0:18:11 > 0:18:14I'm asking them to confit the egg yolk.
0:18:14 > 0:18:18Just separating as much of the egg white out of the yolk
0:18:18 > 0:18:20before I confit it.
0:18:22 > 0:18:25The egg yolk is very fragile. They've got to keep an eye on the
0:18:25 > 0:18:29temperature, it cooks very quickly. So I'm going back and forwards,
0:18:29 > 0:18:32checking on it. For me, I know it's about a minute away.
0:18:32 > 0:18:35Right, so I'm ready to assemble and serve the tartare.
0:18:37 > 0:18:39We don't need a lot of this.
0:18:41 > 0:18:42Brandy,
0:18:42 > 0:18:45tabasco, and a couple of drops of Worcestershire,
0:18:45 > 0:18:48and a touch of ketchup.
0:18:48 > 0:18:50Very gently mix that together.
0:18:53 > 0:18:56That's my tartare mix and I'm ready to plate the dish.
0:18:59 > 0:19:02So this is just a really simple little herb salad
0:19:02 > 0:19:04that I'm going to serve on the side.
0:19:15 > 0:19:18And there you have it - lamb tartare with a confit egg yolk.
0:19:18 > 0:19:21Well, I've never seen a lamb tartare before,
0:19:21 > 0:19:24but it looks very similar to a beef one.
0:19:24 > 0:19:26SHE CHUCKLES
0:19:32 > 0:19:35The lamb is just incredibly tender.
0:19:35 > 0:19:37The fine-cut garnishes that go through it are crucial
0:19:37 > 0:19:39to this dish succeeding.
0:19:39 > 0:19:43It's an intriguing dish and it's going to challenge our chefs.
0:19:43 > 0:19:46This is a huge test on their palate as well.
0:19:46 > 0:19:48A tartare is a simple thing - anyone can put it together -
0:19:48 > 0:19:52but it's in the eating that really shows the quality of the chef.
0:19:52 > 0:19:53Get them in, get them in.
0:19:53 > 0:19:57I'm really interested to see what they make of this.
0:19:58 > 0:20:02First to face Monica's test is 24-year-old Theodore,
0:20:02 > 0:20:06a chef de partie and college student from Stirling.
0:20:09 > 0:20:11I've been a chef for seven years now.
0:20:11 > 0:20:13I'm going back to college to get my qualifications to go offshore
0:20:13 > 0:20:15to work on the oil rigs.
0:20:15 > 0:20:18I look forward to going offshore and saving up to have my own
0:20:18 > 0:20:20restaurant one day.
0:20:20 > 0:20:23My grandmother, she's a Kenyan-Indian.
0:20:23 > 0:20:24She had a very different cuisine,
0:20:24 > 0:20:26a lot of spices and herbs, so I was always on her shoulders
0:20:26 > 0:20:29and she used to get me to make chapatis.
0:20:30 > 0:20:33Definitely a good learning experience and that's where I got my love for food.
0:20:36 > 0:20:38I'm just going to give it my all and I'm just going to be
0:20:38 > 0:20:40concentrating on the food so much
0:20:40 > 0:20:42that my nerves won't be there, hopefully.
0:20:48 > 0:20:50Theo, I would like you to make us a lamb tartare
0:20:50 > 0:20:52- with a confit egg yolk.- OK.
0:20:52 > 0:20:54Garnish it any way you want
0:20:54 > 0:20:56and season it with the ingredients on the table.
0:20:56 > 0:20:57- 15 minutes, off you go.- OK.
0:21:02 > 0:21:04Have you made a lamb tartare before?
0:21:04 > 0:21:07A lamb tartare, no. I've made a beef tartare, was my last.
0:21:27 > 0:21:29- You've had five minutes, Theodore. - Yep.
0:21:29 > 0:21:30- 10 minutes left.- Yep.
0:22:07 > 0:22:09You have 90 seconds left.
0:22:09 > 0:22:11- You need to get this on a plate, please.- Yeah.
0:22:26 > 0:22:27- All done?- Yeah.
0:22:34 > 0:22:38Theodore, this piece of meat is very expensive,
0:22:38 > 0:22:41cos in a tartare we want the prime cut for that.
0:22:41 > 0:22:44Now, what you've done is just destroy it,
0:22:44 > 0:22:46when all you had to do
0:22:46 > 0:22:48was just follow the natural line of the bone,
0:22:48 > 0:22:52remove the meat out and then clean that lovely fillet, OK?
0:22:53 > 0:22:56You have got a plate up. I like the look of the tartare.
0:22:56 > 0:22:59I would wonder, if this came out to me, what that sauce was.
0:22:59 > 0:23:01I wouldn't ever imagine that was a mayonnaise,
0:23:01 > 0:23:03I would guess that was a mustard dressing.
0:23:05 > 0:23:06Oh.
0:23:06 > 0:23:08Well, not quite oozing.
0:23:17 > 0:23:19What I'm getting is a mouthful of capers,
0:23:19 > 0:23:21lots of gherkin as well.
0:23:21 > 0:23:26The mayonnaise, you only tried to emulsify yolks and vegetable oil.
0:23:26 > 0:23:27You didn't use any mustard in there,
0:23:27 > 0:23:30which is needed to hold a mayonnaise together.
0:23:30 > 0:23:31The elements of tartare are there
0:23:31 > 0:23:34but the method is completely wrong.
0:23:34 > 0:23:37I can only taste these capers and gherkins, vinegar and some shallots.
0:23:37 > 0:23:38I can't taste the lamb at all.
0:23:38 > 0:23:42And the confit egg on the top, unfortunately, is overcooked.
0:23:44 > 0:23:48Theodore, this wasn't a great round for you.
0:23:48 > 0:23:49I'd like to think
0:23:49 > 0:23:53you are going to come out of that door in the next round
0:23:53 > 0:23:54and cook up a storm.
0:23:54 > 0:23:55I'll give it my best.
0:24:05 > 0:24:07I definitely felt I could have done better.
0:24:07 > 0:24:09I should have thought about what I was doing and how I was doing it,
0:24:09 > 0:24:11how I was going to plate it up.
0:24:11 > 0:24:14So I definitely want to show them in the next round that I can cook.
0:24:17 > 0:24:21Next up is senior sous-chef Andy, who works for
0:24:21 > 0:24:24a Three Rosette restaurant in Leamington Spa.
0:24:25 > 0:24:29He's been in the industry for 25 years.
0:24:29 > 0:24:31I've done a large restaurant, I've done contract catering
0:24:31 > 0:24:35and this is my first real stint at fine dining.
0:24:35 > 0:24:38I started doing competitions a few years back
0:24:38 > 0:24:42and managed to get into Chef of the Year back in 1990.
0:24:42 > 0:24:44A young man called Gordon Ramsay won the final
0:24:44 > 0:24:46and I got through to the semifinals.
0:24:46 > 0:24:49It's push yourself, it's a project, outside your comfort zone,
0:24:49 > 0:24:53you meet new people and it's just a fantastic thing to do.
0:24:55 > 0:24:58Andy, today I would like you to make us a lamb tartare
0:24:58 > 0:25:01and serve it with a confit egg yolk.
0:25:01 > 0:25:02Oh, lovely.
0:25:02 > 0:25:04- Lovely, lovely.- Happy with that?
0:25:04 > 0:25:05I think so, yeah.
0:25:05 > 0:25:0715 minutes, Andy.
0:25:07 > 0:25:09- Yep, OK.- Lamb tartare and a confit yolk.
0:25:25 > 0:25:29So, tell me about your tartare. How are you going to put this together?
0:25:29 > 0:25:31I'm just... I'm obviously very nervous stood here
0:25:31 > 0:25:33so I'm just going to go with what I know.
0:25:33 > 0:25:36Just the meat and then do some spices and seasonings.
0:25:36 > 0:25:39I haven't done a confit egg yolk before, not without a water bath,
0:25:39 > 0:25:42so I'm just going to maybe just put the yolk into
0:25:42 > 0:25:45- the oil and hopefully get it out on top, hopefully.- OK.
0:25:45 > 0:25:47Sounds like a good plan.
0:25:48 > 0:25:51You're halfway. Seven minutes left.
0:26:12 > 0:26:15- You've got just four minutes.- Yep.
0:26:17 > 0:26:20- Working?- Yeah, that's nice.
0:26:27 > 0:26:28Egg.
0:26:32 > 0:26:34- You're all done, chef?- Yep.
0:26:44 > 0:26:47I like your attempt at the tartare today.
0:26:47 > 0:26:50You've managed to get that fillet off and trim the sinew.
0:26:50 > 0:26:53I really like your attitude, Andy.
0:26:53 > 0:26:56Andy, great approach to the challenge.
0:26:56 > 0:26:58You're very competent, you're looking, you're seasoning,
0:26:58 > 0:27:01you're tasting. You're doing everything that we're looking for.
0:27:01 > 0:27:03I hope it tastes as good as it looks.
0:27:05 > 0:27:07Look at that - ooze.
0:27:17 > 0:27:21I can taste the lamb, but there's just a lot of gherkin in there.
0:27:21 > 0:27:25But I think you've done a great attempt and that yolk is spot-on.
0:27:26 > 0:27:28I like the tartare.
0:27:28 > 0:27:31The criticism I have is I think you've just mushed the lamb up
0:27:31 > 0:27:33a little bit too much.
0:27:33 > 0:27:35You need it to be just a little bit more broken.
0:27:35 > 0:27:38But that's just a fine, fine detail.
0:27:39 > 0:27:43The egg yolk oozing all over it I just think gives it real body.
0:27:43 > 0:27:46I think it's a marvellous job, Andy,
0:27:46 > 0:27:49and a really cracking good start to the competition.
0:27:55 > 0:27:57Brilliant. Brilliant.
0:27:57 > 0:27:58Well done, chef.
0:28:01 > 0:28:04To have the judges watch me cook is great.
0:28:04 > 0:28:07The next round coming up, and now I've seen the kitchen
0:28:07 > 0:28:11and I've had a little look round, I'm ready to go, ready to cook.
0:28:13 > 0:28:16Last to face Monica's test is Andrew,
0:28:16 > 0:28:20sous-chef at a small village restaurant just outside Leicester.
0:28:21 > 0:28:24Leaving school at 16, I had to decide what I wanted to do,
0:28:24 > 0:28:26so I flipped a coin.
0:28:26 > 0:28:29It landed on heads, I became a chef instead of a physiotherapist,
0:28:29 > 0:28:31which is a little bit weird to think of.
0:28:32 > 0:28:35Being a chef is very hard, the hours are long,
0:28:35 > 0:28:38but, at the end of the day, it's you on a plate.
0:28:39 > 0:28:41Why did I apply for MasterChef? My mum.
0:28:41 > 0:28:43I went home on Mother's Day and she gave me a form
0:28:43 > 0:28:45to fill in online and she was like,
0:28:45 > 0:28:48"Go on. Do it." So I did and here I am now.
0:28:52 > 0:28:56Andrew, I would like you to make for us a lamb tartare
0:28:56 > 0:28:59and serve it with a confit egg yolk.
0:28:59 > 0:29:02- OK.- 15 minutes. Off you go.- OK.
0:29:19 > 0:29:21So, Andrew, where have you been training?
0:29:21 > 0:29:24I started working in Surrey and then I moved back to Bedfordshire
0:29:24 > 0:29:26and then Leicestershire way.
0:29:26 > 0:29:27Did you work under John Campbell?
0:29:27 > 0:29:29I did work under John Campbell, yes.
0:29:29 > 0:29:30I had one of my weddings there.
0:29:30 > 0:29:32- I did your wedding for you. - Did you, Andrew?- Yes, I did.
0:29:32 > 0:29:34You had the fish and chips.
0:29:34 > 0:29:35- You know, that's brilliant.- Yeah.
0:29:35 > 0:29:37I love getting married.
0:29:42 > 0:29:44You are halfway.
0:29:44 > 0:29:46- You've got seven minutes left.- Yes.
0:30:01 > 0:30:03- Five minutes, Andrew.- Yes.
0:30:24 > 0:30:26- You done?- Yes.
0:30:26 > 0:30:27You had a minute and a half left.
0:30:34 > 0:30:37You seemed very tense and I was actually quite worried that
0:30:37 > 0:30:40you weren't breathing at one point.
0:30:40 > 0:30:41In saying that, the butchery,
0:30:41 > 0:30:45you took your time and didn't damage the lamb too much.
0:30:45 > 0:30:46Good effort.
0:30:46 > 0:30:48I'd be satisfied if that came up to me.
0:30:48 > 0:30:51However, I'd get rid of the red spider's legs
0:30:51 > 0:30:54that are scattered across your egg.
0:30:57 > 0:31:00- Could have a bit more ooze on there, chef, couldn't we?- Yep.
0:31:00 > 0:31:02Could have a little bit less cooking.
0:31:10 > 0:31:12I don't think it's a bad attempt at tartare.
0:31:12 > 0:31:15I think you needed to just taste it a bit more.
0:31:15 > 0:31:18There is a touch too much mustard.
0:31:18 > 0:31:19Yep.
0:31:19 > 0:31:21And the gherkins, for me, could have been chopped just a little bit
0:31:21 > 0:31:26smaller so you're not crunching through big bits of the gherkin.
0:31:26 > 0:31:27I think that's not half bad at all.
0:31:27 > 0:31:29I really like it.
0:31:29 > 0:31:31I like the fact I can taste the lamb, which is great,
0:31:31 > 0:31:34and I can taste a beautiful little bit of parsley.
0:31:34 > 0:31:36You're a competent chef, without a doubt.
0:31:36 > 0:31:38I think that shows in your skill.
0:31:38 > 0:31:41The criticism is the egg because it's just overcooked underneath.
0:31:41 > 0:31:44- Yep.- But from a tartare point of view, I really like it.
0:31:44 > 0:31:46- I think it's a very, very good effort.- Thank you.
0:31:46 > 0:31:50You've had a good start to the competition. How do you feel now?
0:31:50 > 0:31:51Are you breathing?
0:31:51 > 0:31:53I'm breathing.
0:31:53 > 0:31:54Good lad.
0:32:00 > 0:32:02- I like him.- Yeah, yeah.- I like him.
0:32:02 > 0:32:05We've had a really good skills test today.
0:32:06 > 0:32:09Nerve-racking. I'm happy it's over and I can relax.
0:32:09 > 0:32:10I know what I'm doing next
0:32:10 > 0:32:13so it's a little bit more straightforward.
0:32:16 > 0:32:18That was a great skills test.
0:32:18 > 0:32:21In fact, I'd go so far as to say that may be the best skills test
0:32:21 > 0:32:22we ever had.
0:32:22 > 0:32:25I think we only had one person mess up.
0:32:25 > 0:32:27That was poor young Theodore.
0:32:27 > 0:32:29Theodore did make a bit of a mess of the butchery of his lamb
0:32:29 > 0:32:31but he did put a plate of food in front of us.
0:32:31 > 0:32:33He did put a tartare with an egg on top.
0:32:33 > 0:32:36So, in theory, I think we had six great challenges today.
0:32:36 > 0:32:39I'm very happy with the quality of the chefs we've seen so far
0:32:39 > 0:32:41and I can't wait for the signature round.
0:32:41 > 0:32:44I've got high hopes from these chefs.
0:32:44 > 0:32:46We should get royally fed.
0:32:46 > 0:32:48I'm going to get a bigger jacket.
0:33:04 > 0:33:05Chefs, this is it -
0:33:05 > 0:33:08signature dish round - and you've got to cook your hearts out.
0:33:08 > 0:33:12At the end of this, though, we will be losing three of you.
0:33:12 > 0:33:15This is going to be a battle I can't wait to see.
0:33:18 > 0:33:2090 minutes. Off you go.
0:33:39 > 0:33:42I'm hoping to show the judges today that I have an imagination
0:33:42 > 0:33:44when it comes to putting flavours together.
0:33:44 > 0:33:46Cooking your own food is putting yourself out on a pedestal
0:33:46 > 0:33:49and saying, "Right, this is my food. This is how I cook it.
0:33:49 > 0:33:50"Judge me for it."
0:33:52 > 0:33:54So what's your dish, Wayne?
0:33:54 > 0:33:55Pan-roasted duck breast,
0:33:55 > 0:33:58toasted almond quinoa, sweet potato,
0:33:58 > 0:34:00charred purple sprouting
0:34:00 > 0:34:02and pickled peach.
0:34:02 > 0:34:05Is this your own creation, because it's unusual?
0:34:05 > 0:34:08I haven't seen pickled peach with duck in many places.
0:34:08 > 0:34:11Obviously sweet potato and duck go hand-in-hand.
0:34:11 > 0:34:14It's just a combination of flavours that I know work well.
0:34:14 > 0:34:16Are you worried about the other chefs in the kitchen?
0:34:16 > 0:34:18There's a very strong calibre of chefs in here today.
0:34:18 > 0:34:19Just makes you think,
0:34:19 > 0:34:21yeah, I'm going to have to up my game from what I thought I'd have
0:34:21 > 0:34:25to do to get through cos they are really strong.
0:34:26 > 0:34:29The key to the success of duck cookery is the
0:34:29 > 0:34:32rendering of the fat and of course that vital resting.
0:34:32 > 0:34:35I really like the sound of pickled peach with this dish.
0:34:35 > 0:34:38I hope it all comes together and he gets that balance of
0:34:38 > 0:34:40the sweetness and savoury right.
0:34:44 > 0:34:46I like clean, good flavours.
0:34:46 > 0:34:48So I think there's a time to overcomplicate things
0:34:48 > 0:34:51and there's a time to just let the ingredients speak for themselves.
0:34:51 > 0:34:53So I definitely have to get the timings down,
0:34:53 > 0:34:54make sure it looks beautiful
0:34:54 > 0:34:57and then I'm sure they'll be happy with it.
0:35:00 > 0:35:01Tell me about your dish today.
0:35:01 > 0:35:05Basically, I'm going to do a pan roasted sea bass with langoustines.
0:35:05 > 0:35:08Squid in crumb, watercress veloute, confit mushrooms.
0:35:08 > 0:35:09And a celeriac puree.
0:35:09 > 0:35:11This dish has been tried and tested?
0:35:11 > 0:35:13I tried half of it once and it went well,
0:35:13 > 0:35:16so there's no reason why the rest of it shouldn't go well today.
0:35:16 > 0:35:17- Well, let's hope so.- Definitely.
0:35:17 > 0:35:20You don't really then know the timings on this dish, do you?
0:35:20 > 0:35:22No, I more or less know. I more or less know.
0:35:22 > 0:35:24You've got a lot of ingredients here.
0:35:24 > 0:35:29- I hope you're going to make it in 90 minutes.- Oh, definitely. Definitely.
0:35:29 > 0:35:32I love the cooking of the sea bass, the pan fried.
0:35:32 > 0:35:35He's got to make sure that he gets a lovely crisp skin.
0:35:35 > 0:35:38The watercress and spinach veloute sounds great,
0:35:38 > 0:35:41as long as the watercress is nice and smooth.
0:35:41 > 0:35:44Kamarl has admitted that he's only tested half of his dish.
0:35:44 > 0:35:47I just hope the other half is going to make it on the plate.
0:35:50 > 0:35:54Chefs! You've had 20 minutes already. 20 minutes gone.
0:36:00 > 0:36:02I'm feeling really confident.
0:36:02 > 0:36:05I can't wait to show the judges a bit more of my skill and
0:36:05 > 0:36:07passion, so there's going to be no holding back.
0:36:07 > 0:36:08It's going to be full-on.
0:36:11 > 0:36:14Andy, tell me about your Signature Dish, please.
0:36:14 > 0:36:17I'm doing pork three ways, and that'll be sat on some onion
0:36:17 > 0:36:21jam, some asparagus, peas, broad beans, spring onions.
0:36:21 > 0:36:23- Girolles.- And a little potato cake.
0:36:23 > 0:36:25Hopefully... Yes.
0:36:25 > 0:36:29- How much do you love cooking fine food?- Love it. Love it. It's my..
0:36:29 > 0:36:33Every day, it's my passion. It's what I do. Just excites me.
0:36:33 > 0:36:35Just really excites me.
0:36:35 > 0:36:37Big fan of pork.
0:36:37 > 0:36:39Cooking it three ways is always going to be
0:36:39 > 0:36:41a risk of getting all three elements right.
0:36:41 > 0:36:44The pork cheek, you want it just to flake away.
0:36:44 > 0:36:46The pork loin can come out dry sometimes.
0:36:48 > 0:36:52And he's got black pudding that he's turning into a bonbon.
0:36:52 > 0:36:57We've seen what the pressure in this environment can do to chefs.
0:36:57 > 0:37:00I hope that Andy can deliver this dish within the 90 minutes
0:37:00 > 0:37:02allotted to him today.
0:37:04 > 0:37:08You guys are halfway! 45 minutes left
0:37:08 > 0:37:10to create a culinary masterpiece.
0:37:15 > 0:37:18I'm very competitive. Like, not just cheffing, everything.
0:37:18 > 0:37:21Sports, you name it.
0:37:21 > 0:37:23The plan now is just to go for perfection really.
0:37:27 > 0:37:29Andrew, what are you making for us?
0:37:29 > 0:37:31I'm making a take on a black forest gateau,
0:37:31 > 0:37:34so I'm doing a joconde sponge, chocolate mousse,
0:37:34 > 0:37:36but I'm making it into a sphere and making it into like a cherry,
0:37:36 > 0:37:39so you're actually getting different elements of cherry and
0:37:39 > 0:37:41chocolate and sponge on there.
0:37:41 > 0:37:44- Can you do all that?- Hopefully.
0:37:44 > 0:37:49- Andrew! How long have you been on pastry?- I've done about five years.
0:37:49 > 0:37:51On or off. I'm going out but I'm not going fully out,
0:37:51 > 0:37:54so there's always going to be more to show.
0:37:54 > 0:37:58- Wow! That's brave. - That's cooking fighting talk!- Yeah.
0:38:00 > 0:38:04I can't wait to see how it's going to look and I hope he manages to
0:38:04 > 0:38:08deliver those memories that you have when you eat a black forest gateau.
0:38:10 > 0:38:14It's sponge, it's cream, it's cherries, it's kirsch.
0:38:14 > 0:38:16It's just oozing luxury.
0:38:21 > 0:38:24I'm hoping that they're going to enjoy my dish.
0:38:24 > 0:38:26I can't do any worse than I did in the last round.
0:38:26 > 0:38:28I want it more than anything.
0:38:28 > 0:38:30I didn't come down here for nothing, so...
0:38:33 > 0:38:35Theodore, what are you making?
0:38:35 > 0:38:39Pan-fried cod with wild leek seeds, lemon mussels, saffron potatoes.
0:38:39 > 0:38:42I'm going to be serving that with some wild flowers.
0:38:42 > 0:38:46Do you feel after the first round you have a point to prove?
0:38:46 > 0:38:47Yes, definitely. Definitely.
0:38:47 > 0:38:50Place in the quarterfinal would mean absolutely everything to
0:38:50 > 0:38:55- me and I've been waiting for this day for a long time.- Well, you're here now.- Yeah.- Best of luck, chef.
0:38:55 > 0:38:57- Thank you, chef. - Good luck.- Thank you.
0:38:59 > 0:39:02Theodore's going to pan fry a fillet of cod.
0:39:02 > 0:39:06This has got to be wonderful and crispy, yet still moist.
0:39:06 > 0:39:10He's got some mussels, he's paned them with a lemon breadcrumb.
0:39:10 > 0:39:13I like the sound of that. Brave not serving a sauce,
0:39:13 > 0:39:16but I hope the parsnip puree can carry this dish through.
0:39:21 > 0:39:24I definitely don't think I'm playing safe.
0:39:24 > 0:39:27I don't think you enter a competition like this to do so.
0:39:27 > 0:39:31It's a really short amount of time, so yeah, fingers crossed.
0:39:36 > 0:39:38Zoe, what are you making for us?
0:39:38 > 0:39:41I'm going to do sort of tastes of carrot cake with my spin on
0:39:41 > 0:39:43it really.
0:39:43 > 0:39:46- And how are you doing that?- I like a lot of different Asian influences.
0:39:46 > 0:39:50I've decided to use a miso caramel instead of a salted one.
0:39:50 > 0:39:54Then I have added black and white sesame seeds into my walnut
0:39:54 > 0:39:58brittle, with a carrot puree, with zested oranges.
0:39:58 > 0:40:01- Have you got time to do all these things?- I think so, yeah.
0:40:01 > 0:40:03This is my strongest point.
0:40:03 > 0:40:07- Pastry is my love and I love making it complicated.- Good on you, Zoe.
0:40:07 > 0:40:10This is your strength. Let's hope we see you in the quarterfinal.
0:40:10 > 0:40:12- Thanks very much. - Good luck.- Thank you.
0:40:14 > 0:40:19Zoe is going to elevate this dish to another level, so that excites me.
0:40:19 > 0:40:22I can't wait to see how she's going to achieve that.
0:40:22 > 0:40:26The puree, the caramel, the powder, and the carrot tuile - these
0:40:26 > 0:40:30are all nice things, as long as they all work in harmony together.
0:40:31 > 0:40:33Ten minutes left!
0:40:33 > 0:40:34Ten minutes left!
0:40:49 > 0:40:53Guys, you have four minutes. That's all you have, just four minutes.
0:41:07 > 0:41:09That's it. Stop!
0:41:09 > 0:41:11Stop!
0:41:12 > 0:41:13- Theodore!- Sorry.
0:41:24 > 0:41:26Wayne, up you come, please.
0:41:33 > 0:41:35First up is Wayne.
0:41:35 > 0:41:39He's prepared a pan fried duck breast,
0:41:39 > 0:41:43served with almond quinoa, sweet potato puree,
0:41:43 > 0:41:46charred sprouting broccoli,
0:41:46 > 0:41:48pickled peach, and a sumac tuile,
0:41:49 > 0:41:51accompanied by a duck jus.
0:41:53 > 0:41:57Really good looking plate of food, Wayne. I like the presentation.
0:42:07 > 0:42:10The cooking of the duck is spot-on for me.
0:42:10 > 0:42:12The sweet potato not too sweet.
0:42:12 > 0:42:14I like what you've done with the peach.
0:42:14 > 0:42:16It's been roasted and pickled.
0:42:16 > 0:42:20For me, this dish was all about that balance of savoury and sweet
0:42:20 > 0:42:21and you've achieved that.
0:42:23 > 0:42:25Really nice duck and I love it with the peach.
0:42:25 > 0:42:28I really like your duck sauce as well.
0:42:28 > 0:42:31It's really sticky and it's got bags of flavour.
0:42:32 > 0:42:37- I'm not a fan of the quinoa. It's really dry.- Love the peach.
0:42:37 > 0:42:39It refreshes the palate,
0:42:39 > 0:42:42while you're eating this beautiful duck dish.
0:42:42 > 0:42:45Very good dish. I could just do with a little less quinoa, that's all.
0:42:45 > 0:42:47OK, thank you.
0:42:49 > 0:42:51To have a two Michelin star chef say that
0:42:51 > 0:42:55he liked your plate of food, it's overwhelming really.
0:42:55 > 0:42:56I'm over the moon.
0:43:06 > 0:43:10Kamarl's dish is pan fried sea bass, langoustine,
0:43:10 > 0:43:15and squid in crumb, served with girolle mushrooms,
0:43:15 > 0:43:18celeriac puree, asparagus,
0:43:18 > 0:43:22radish and samphire, finished with a watercress veloute.
0:43:36 > 0:43:40I love the cooking of your sea bass. That's perfect for me.
0:43:40 > 0:43:43And I really enjoy the buttery langoustine.
0:43:43 > 0:43:44I think that's fantastic.
0:43:44 > 0:43:48However, I find the use of asparagus a little too strong.
0:43:49 > 0:43:51And that sauce does nothing for me.
0:43:51 > 0:43:55- In terms of colour, I think it's maybe a little bit too lurid.- Mm-hm.
0:43:55 > 0:43:57I do love this squid in crumb,
0:43:57 > 0:44:00it's got hints of the Parmesan coming through it,
0:44:00 > 0:44:03which I find goes quite nice with the creaminess of the veloute.
0:44:03 > 0:44:08Some of the veg, I'm finding quite underwhelming and under seasoned,
0:44:08 > 0:44:10but then I get very salty mushroom.
0:44:10 > 0:44:13I think overall, there are bits of this dish which I like,
0:44:13 > 0:44:16but I'm not getting the harmony and the balance of the seasoning
0:44:16 > 0:44:18throughout the dish.
0:44:18 > 0:44:21Kamarl, I like your presentation.
0:44:21 > 0:44:24- Maybe just one piece of fish too much, that was all.- Yeah.
0:44:24 > 0:44:29I really like the cookery of your fish. I also like the langoustine.
0:44:29 > 0:44:34And I actually like your sauce. Good dish, Kamarl. Very good dish.
0:44:34 > 0:44:35Thank you.
0:44:36 > 0:44:38Mixed emotions about it.
0:44:38 > 0:44:42I'm happy to an extent that Marcus could see my vision with the
0:44:42 > 0:44:45dish, but I was still a bit disappointed with the small
0:44:45 > 0:44:47errors that I did make.
0:44:57 > 0:45:01Andy's cooked pork three ways. A pork fillet, wrapped in pancetta,
0:45:03 > 0:45:04braised pig cheek
0:45:04 > 0:45:06on an onion marmalade,
0:45:07 > 0:45:10and a black pudding bonbon, topped with a potato cake,
0:45:12 > 0:45:16served with girolle, peas, broad beans, asparagus,
0:45:16 > 0:45:17and finished with a pork jus.
0:45:23 > 0:45:27It's a very well presented plate of food, very well put together.
0:45:38 > 0:45:43I love that black pudding earthiness with a crunchy crust on it.
0:45:43 > 0:45:48I absolutely love the cheek on top of that sweet tangy marmalade.
0:45:50 > 0:45:52When I did get a little bit of sticky sauce,
0:45:52 > 0:45:54it put the whole thing up another step.
0:45:54 > 0:45:57I wish I had more of that.
0:45:57 > 0:46:00The way the pork fillet has been cooked with that bacon around
0:46:00 > 0:46:01it is a winner for me.
0:46:01 > 0:46:05If I have to find a fault, I would say sauce is what we need on
0:46:05 > 0:46:07this plate.
0:46:07 > 0:46:12The vegetables are very well prepared and beautifully cooked.
0:46:12 > 0:46:16What this dish is crying for is that sauce,
0:46:16 > 0:46:18which would just marry the whole thing together.
0:46:21 > 0:46:24A bit let down slightly by the lack of sauce. I'll know for next time.
0:46:24 > 0:46:28I think I've done enough for them to understand where I'm coming
0:46:28 > 0:46:29from, so it should be OK.
0:46:38 > 0:46:42Zoe has made carrot cake spiced with cardamom,
0:46:42 > 0:46:45accompanied by miso caramel,
0:46:46 > 0:46:51orange liqueur infused cream cheese, carrot powder,
0:46:51 > 0:46:54a walnut and sesame seed brittle,
0:46:54 > 0:46:57carrot puree, and a light coffee syrup.
0:47:00 > 0:47:02I love the presentation.
0:47:02 > 0:47:04I'd be very, very happy to eat that,
0:47:04 > 0:47:06and very happy to eat it in a restaurant.
0:47:18 > 0:47:21I've had a lot of cakes in this competition.
0:47:21 > 0:47:23- I haven't quite had one as good as this though.- Yay!
0:47:23 > 0:47:25Thank you very much.
0:47:25 > 0:47:27There's lemon on the plate, there's carrot on the plate.
0:47:27 > 0:47:30The little sweet biscuits you've got there. And of course then,
0:47:30 > 0:47:33you've got all the spices of the carrot cake as well,
0:47:33 > 0:47:36so you've got all these fabulous little delicate things going on.
0:47:36 > 0:47:38I think that says it all.
0:47:39 > 0:47:41Yes.
0:47:43 > 0:47:46I get carrot in there that almost tastes like apple.
0:47:48 > 0:47:50I got a carroty flavoured cream.
0:47:50 > 0:47:52I love the textures, I love the flavours.
0:47:52 > 0:47:55I love your pleasantly warped cake mind.
0:47:55 > 0:47:57You've got some great ideas in here.
0:47:58 > 0:48:00The cake is wonderful and moist.
0:48:00 > 0:48:04Then that caramel with the miso on top was ingenious.
0:48:04 > 0:48:08I love that and I wish you had more on the plate.
0:48:08 > 0:48:13I just think you really know your craft and it's just been
0:48:13 > 0:48:16- a really smartly put together dessert.- Thank you very much.
0:48:16 > 0:48:19Thanks very much for those comments. I really appreciate it.
0:48:23 > 0:48:24On top of the world!
0:48:24 > 0:48:28To get comments like that was beyond a dream,
0:48:28 > 0:48:30so yeah, absolutely blown away.
0:48:30 > 0:48:32Really am.
0:48:37 > 0:48:39- Well done.- Thank you.
0:48:45 > 0:48:49Theodore's dish is pan fried cod,
0:48:49 > 0:48:52paned lemon salt mussels,
0:48:52 > 0:48:53and saffron potatoes,
0:48:55 > 0:48:59with a parsnip puree, wild leek seeds,
0:48:59 > 0:49:00and wild garlic flowers.
0:49:16 > 0:49:18I think your fish is cooked really, really well.
0:49:18 > 0:49:21I love those mussels, which you've coated in lemon salt,
0:49:21 > 0:49:24which is something I've never seen before.
0:49:24 > 0:49:27However, your saffron potatoes aren't cooked enough.
0:49:27 > 0:49:30They're hard.
0:49:30 > 0:49:33Your fish, for me, is perfectly cooked, it's well seasoned.
0:49:33 > 0:49:37Really happy to eat a piece of fish cooked like that.
0:49:37 > 0:49:38The puree's nice and smooth.
0:49:38 > 0:49:42Unfortunately, the potatoes are too hard. They're not cooked enough.
0:49:42 > 0:49:44There's some nice things in here,
0:49:44 > 0:49:47but it's not a dish that's really wowing me at the moment.
0:49:47 > 0:49:50The parsnip puree is velvety and sweet,
0:49:50 > 0:49:53but it doesn't work with saffron potatoes.
0:49:53 > 0:49:55So I think with some vegetables, less potato,
0:49:55 > 0:49:59you might have something, but it's just a little bit...
0:49:59 > 0:50:02- For me, it's a picture, it's not a dish.- Yep.
0:50:02 > 0:50:04Unfortunately, I undercooked my potatoes,
0:50:04 > 0:50:07which I'm disappointed about, but I'm happy with the judges' comments
0:50:07 > 0:50:11and I'm definitely going to take them on board for future reference.
0:50:21 > 0:50:24Andrew is serving his take on a black forest gateau.
0:50:25 > 0:50:29A dark chocolate mousse sphere, with a cherry compote centre,
0:50:30 > 0:50:35accompanied by a joconde sponge, kirsch gel,
0:50:35 > 0:50:37mini meringues,
0:50:37 > 0:50:41tempered chocolate and cherries, all sat on a chocolate crumb.
0:50:43 > 0:50:46Andrew, your presentation is fabulous.
0:50:46 > 0:50:48A beautiful choice of plate.
0:50:48 > 0:50:51The colours really compliment each other.
0:50:55 > 0:50:56Oh!
0:51:03 > 0:51:06That is an absolute stunning piece of work, Andrew!
0:51:06 > 0:51:10That sphere, that's almost crunchy on the outside,
0:51:10 > 0:51:14with that beautiful, smooth, not too sweet chocolate, and then the
0:51:14 > 0:51:18refreshing, beautiful sweetness of that cherry is incredible!
0:51:18 > 0:51:21The whole thing is an absolute delight,
0:51:21 > 0:51:23wherever you stick your spoon!
0:51:23 > 0:51:25I am really, really, really impressed.
0:51:26 > 0:51:29This is a great dessert. The mousse is wonderful.
0:51:29 > 0:51:32It's soft and then the hidden treasure of the cherry
0:51:32 > 0:51:35compote inside. It hits the kirsch gel.
0:51:35 > 0:51:39You know, really brings the gateau to life for me.
0:51:40 > 0:51:43I am going to find a fault. I have to, it's my job.
0:51:43 > 0:51:46And the only thing want is more alcohol in this.
0:51:46 > 0:51:51It's a grown-up, mature, brilliant dessert,
0:51:51 > 0:51:54and it needs a mature portion of liqueur.
0:51:54 > 0:51:56Yeah.
0:51:56 > 0:51:57It's great.
0:52:00 > 0:52:01I wasn't expecting it to be so good.
0:52:01 > 0:52:05For them to say it's amazing, like that, it was... Yeah, awesome.
0:52:09 > 0:52:12That is an incredible, incredible achievement.
0:52:12 > 0:52:15Whatever happens, you need to be very proud of yourselves.
0:52:15 > 0:52:19You go off, we've got to try as best we can to judge this.
0:52:27 > 0:52:31What a day, I tell you. It's been an emotional rollercoaster.
0:52:32 > 0:52:34Tough. Tough, tough, tough.
0:52:37 > 0:52:40Quite an extraordinary day,
0:52:40 > 0:52:44watching some extraordinary talent cooking incredible food.
0:52:44 > 0:52:48From the skills test, we had six very competent chefs, who
0:52:48 > 0:52:52then came through and cooked just as strong in their signature round.
0:52:52 > 0:52:55The unfortunate side is, there's no obvious people to send home.
0:52:55 > 0:52:57I think I can narrow the field a little bit.
0:52:57 > 0:53:00Out of the six, there was one chef that didn't have
0:53:00 > 0:53:02a good skills test and that was Theodore.
0:53:02 > 0:53:05In the Signature Dish, his dish had problems on it.
0:53:05 > 0:53:07Yeah, for me, it was vibrant,
0:53:07 > 0:53:09but it wasn't my favourite looking dish of today.
0:53:09 > 0:53:12- The potatoes were raw! - Out of all six chefs,
0:53:12 > 0:53:15he's probably our first candidate to leave the competition.
0:53:15 > 0:53:17And that's a close call.
0:53:17 > 0:53:20Yeah, and I think that's about as easy as the judging's going to get.
0:53:22 > 0:53:26I'd like to discuss Andrew. Absolutely stunning dessert.
0:53:26 > 0:53:28Everything on there for me was just amazing.
0:53:28 > 0:53:33Andrew was the star dish of the day, just by a whisker, but it was good.
0:53:33 > 0:53:35It was good.
0:53:36 > 0:53:42Zoe made us that carrot cake in a crescent shape. It was lovely!
0:53:42 > 0:53:46- Zoe did very well in both rounds.- An exciting young cook here, very good.
0:53:48 > 0:53:53Andy, good skills test, came in here, did the pork three ways.
0:53:53 > 0:53:57Monica and I felt, listening to it, liked it more than you did.
0:53:57 > 0:53:58I'm not 100% sure.
0:53:58 > 0:54:00It was a pretty picture plate,
0:54:00 > 0:54:03but it just lacked a good body sauce to go with it.
0:54:05 > 0:54:06Wayne with his duck dish,
0:54:06 > 0:54:10there was a lot that I liked about this chef's Signature Dish today.
0:54:10 > 0:54:14This was a very good dish at this point of the competition.
0:54:14 > 0:54:17I wasn't a huge fan though of the quinoa. It was like really dry.
0:54:19 > 0:54:23I really like Kamarl's approach, but I think for
0:54:23 > 0:54:26me there was just one piece of fish too much on that plate.
0:54:26 > 0:54:31You really liked Kamarl's dish. Monica and I had criticism of it.
0:54:31 > 0:54:33I just found some of the veg was under seasoned,
0:54:33 > 0:54:36yet I thought others were too salty.
0:54:39 > 0:54:42This is difficult.
0:54:42 > 0:54:45Who are we going to lose? Who is staying with us?
0:54:48 > 0:54:51I really, really want to continue in the competition,
0:54:51 > 0:54:53especially after the feedback that I've just got.
0:54:53 > 0:54:55Makes you crave more.
0:54:57 > 0:55:01I feel like I've done enough and I know if I was to go further
0:55:01 > 0:55:05in the competition, then there's definitely a lot more to come.
0:55:07 > 0:55:11If I'm lucky enough to get through, I'll put a lot more hard work in.
0:55:11 > 0:55:14If I haven't, then back to the day job and just carry on as normal.
0:55:15 > 0:55:20This is really difficult. We have to lose some of these chefs.
0:55:39 > 0:55:44Chefs, I'd like to thank you for an exciting day of cookery today.
0:55:46 > 0:55:49We have had a really tough, tough debate.
0:55:49 > 0:55:52It's actually quite sad we have to lose some of you.
0:55:56 > 0:56:01Right, with regret, the first contestant leaving us...
0:56:05 > 0:56:07..is Theodore.
0:56:09 > 0:56:11Theodore, thank you.
0:56:13 > 0:56:15I'm disappointed in my performance.
0:56:15 > 0:56:17I think I could have done a lot better,
0:56:17 > 0:56:20but six very good chefs in there today.
0:56:20 > 0:56:22It was a privilege just to cook with them all.
0:56:25 > 0:56:28The second contestant leaving...
0:56:33 > 0:56:34..is Kamarl.
0:56:34 > 0:56:36- Sorry, mate.- Thank you.
0:56:36 > 0:56:38Good to have met you.
0:56:41 > 0:56:43This is a bad day for me.
0:56:43 > 0:56:45I mean, I made mistakes I wouldn't normally make,
0:56:45 > 0:56:48so at the end of the day, I have to suck it up and take it.
0:56:51 > 0:56:54This decision when we got down to this point just got tougher
0:56:54 > 0:56:55and tougher.
0:56:55 > 0:56:57We had such a struggle.
0:56:57 > 0:57:00We did eventually make a decision.
0:57:07 > 0:57:12The decision we've made is that all four of you are staying with us.
0:57:12 > 0:57:13You're just too good.
0:57:13 > 0:57:15You are just too good!
0:57:18 > 0:57:23Chefs, congratulations. Can't wait to see you in the next round.
0:57:23 > 0:57:24Well done.
0:57:24 > 0:57:26- Well done.- Well done, guys.
0:57:28 > 0:57:30Amazed to have gotten through.
0:57:30 > 0:57:32It's the first step in hopefully what's going to be
0:57:32 > 0:57:36a long journey, but yeah, I'm glad to have gotten over that hurdle.
0:57:36 > 0:57:39Relieved. I know the hard work is just going to start,
0:57:39 > 0:57:41so I will be practising from tomorrow.
0:57:44 > 0:57:48Ecstatic. Overwhelmed. It's hard to take in for the moment.
0:57:48 > 0:57:53Today has been an unforgettable experience. I'm just over the moon.
0:58:04 > 0:58:07Tomorrow night, it's the quarterfinal.
0:58:09 > 0:58:13And the chefs must prove themselves to Marcus and Monica.
0:58:13 > 0:58:16I've really enjoyed this. I really have.
0:58:18 > 0:58:20Really need to get this dish finished.
0:58:20 > 0:58:24Only the best of them will get to cook for the critics.
0:58:24 > 0:58:27It's fantastic. It's original. A very clever chef.