0:00:02 > 0:00:07'Over the past three weeks, Theo Randall, Tom Kitchin and Michel Roux Jr
0:00:07 > 0:00:11'have been searching for a young protege they can take under their wing.'
0:00:11 > 0:00:16If you can find people that have the same feeling as you do about food, that's the magic you want.
0:00:16 > 0:00:18I've got to see that sparkle. I've got to see something
0:00:18 > 0:00:23that means that they will be able to take on board my DNA almost.
0:00:24 > 0:00:29'Their challenge has been to spot their potential.'
0:00:29 > 0:00:31Scrambled eggs, that's what I want you to cook.
0:00:31 > 0:00:34- Normally I use a microwave. - HE GASPS
0:00:34 > 0:00:36'And pass on their knowledge.'
0:00:37 > 0:00:42You're a young man. Just try and learn gastronomy before you change gastronomy, OK?
0:00:42 > 0:00:45What kind of chefs are you? What's going on? It's a pig sty!
0:00:46 > 0:00:49I know you're hurting. So am I.
0:00:49 > 0:00:56'Each has had a week to select the two strongest candidates from their catering colleges.'
0:00:56 > 0:00:59There has to be more than just the cooking.
0:00:59 > 0:01:05It has to be about the relationship. I have to thrive on seeing them proceed to the next level.
0:01:07 > 0:01:10I'm giving you another chance. OK?
0:01:16 > 0:01:22'This week, they must choose just one apprentice to bring to London
0:01:22 > 0:01:26'where, on Friday, the young chefs will compete
0:01:26 > 0:01:29'to show what they've learnt from their mentors.'
0:01:29 > 0:01:33This is quite simply the biggest moment of your cooking career.
0:01:33 > 0:01:36'And their food will be judged by the people
0:01:36 > 0:01:39'who have guided their mentors' own careers.'
0:01:40 > 0:01:45I can't put a limit on how much Pierre Koffmann has influenced me as a chef.
0:01:45 > 0:01:50You need to have someone who can really push you and get the best out of you.
0:01:50 > 0:01:54My father is an incredibly hard taskmaster,
0:01:54 > 0:01:56but he's a huge inspiration.
0:01:58 > 0:02:02'Just how good do you have to be to create a legacy?'
0:02:10 > 0:02:15'Today Theo will finally decide who his protege will be.
0:02:16 > 0:02:19'From an original group of seven,
0:02:19 > 0:02:23'Theo is resting his hopes on 17-year-old Hayley
0:02:23 > 0:02:27'and 18-year-old David from his old catering college in Weybridge.'
0:02:29 > 0:02:32I've got two students left and I've got to choose one of them.
0:02:32 > 0:02:34That one person's going to be my protege.
0:02:35 > 0:02:40From when I first met them, they both seemed a little bit unsure of themselves,
0:02:40 > 0:02:43and now their personality's come out.
0:02:43 > 0:02:46And that's what's so nice to see in such a short space of time.
0:02:48 > 0:02:51The experience has been amazing.
0:02:51 > 0:02:53Things that I never thought I'd do, I've done.
0:02:53 > 0:02:59For it to happen to someone like me, who's still at college, that's just unbelievable, really.
0:03:00 > 0:03:04- You're licking your lips, Hayley. That's a good sign. - It does look good.
0:03:04 > 0:03:07Hayley's first day, she had no confidence at all.
0:03:07 > 0:03:11- Have you cooked artichokes before? - No.- Have you eaten one?- No.
0:03:11 > 0:03:13It doesn't stand me in good stead, does it?
0:03:13 > 0:03:17There was something about her that I kind of liked.
0:03:17 > 0:03:21She seemed to understand food and seemed to understand me.
0:03:21 > 0:03:23For fresh pasta, that's very good.
0:03:23 > 0:03:27I think Hayley's a very natural cook.
0:03:27 > 0:03:33And seeing her smiling and chatting and just being a different person has been so lovely to see.
0:03:33 > 0:03:36Your character's really starting to come out.
0:03:36 > 0:03:38- I'm proud of that.- Yeah? Good girl.
0:03:38 > 0:03:42All of a sudden, I could turn her into this brilliant cook.
0:03:42 > 0:03:44- Good job! - SHE LAUGHS
0:03:47 > 0:03:51Working with Theo, it's been one of the best experiences.
0:03:52 > 0:03:54He's just an amazing chef.
0:03:54 > 0:03:58- Just like the stirring of a risotto. - Good lad. That's exactly what it is.
0:03:58 > 0:04:01David was very close to going at the beginning.
0:04:01 > 0:04:05I remember the first day, he was the least successful of the chefs.
0:04:05 > 0:04:09- My old teacher would not have been happy with that.- No.
0:04:09 > 0:04:13But I'm glad I've kept him, because over the next few days,
0:04:13 > 0:04:15he started to show what he could do.
0:04:15 > 0:04:18- Mm!- Mm! Michel!
0:04:18 > 0:04:23- This is a serious piece of cooking here.- Mm.- This has to be a contender.
0:04:23 > 0:04:28My best moment was definitely when we cooked for Michel Roux and Tom Kitchin.
0:04:28 > 0:04:33I just want to shake your hand, because that was absolutely fantastic.
0:04:33 > 0:04:37- That's the best compliment I've had, ever. - THEY LAUGH
0:04:37 > 0:04:41I thought there was a bond between David and myself.
0:04:41 > 0:04:44- Well done, you.- They're a bit thinner, as well, so they're more delicate.- Good boy!
0:04:44 > 0:04:48He's got that potential to be absolutely brilliant.
0:04:55 > 0:04:57OK, right, I'm going to choose one of you.
0:04:57 > 0:05:00One of you is going to go through and cook
0:05:00 > 0:05:02and cook in a final.
0:05:02 > 0:05:07And in that final, there are going to be three very, very important judges.
0:05:07 > 0:05:10I want you to look good. I want you to win this.
0:05:10 > 0:05:12The person I choose I want to win this.
0:05:13 > 0:05:16This is a competition between you two.
0:05:16 > 0:05:18Let's get on with it.
0:05:22 > 0:05:28'Theo is looking for a protege who can absorb his style of Italian cooking.
0:05:29 > 0:05:31'From the age of 21,
0:05:31 > 0:05:35'he worked alongside the great Ruth Rogers and Rose Gray
0:05:35 > 0:05:38'at the groundbreaking River Cafe in West London.
0:05:38 > 0:05:43'There they introduced rustic Italian food to this country.
0:05:43 > 0:05:49'Today Theo wants David and Hayley to cook some of their defining recipes.'
0:05:49 > 0:05:51They're cooking two dishes today.
0:05:51 > 0:05:53One is a ribollita, which is one of Ruthie's favourite soups.
0:05:53 > 0:05:57Ruthie is the queen of soup. When I was at the River Cafe,
0:05:57 > 0:06:00she'd always make the soup and it was always absolutely amazing.
0:06:00 > 0:06:03It may seem very simple and rustic,
0:06:03 > 0:06:05but it takes a lot of skill to get it right.
0:06:05 > 0:06:08When I was working with Ruthie, we'd always do a dish in the wood oven,
0:06:08 > 0:06:12which was roasted pigeon on a bruschetta
0:06:12 > 0:06:15with porcini mushrooms, which I absolutely adore.
0:06:15 > 0:06:18What it's going to show about Ruthie's style is it's all about flavour.
0:06:18 > 0:06:22It's about the kind of robustness of cooking
0:06:22 > 0:06:24with a subtlety, as well.
0:06:25 > 0:06:27Hopefully it'll be absolutely delicious.
0:06:27 > 0:06:31'Their first priority is the soup,
0:06:31 > 0:06:35'starting with a sofrito base of chopped celery, carrots and onions.
0:06:36 > 0:06:40'While David has thrown himself into prep,
0:06:40 > 0:06:43'after 12 minutes, Hayley is still reading the recipe.'
0:06:45 > 0:06:48David's just gone for it. SHE LAUGHS
0:06:48 > 0:06:51That's a sign of confidence.
0:06:52 > 0:06:56I'm extremely nervous. It's two dishes close to his heart,
0:06:56 > 0:06:58so they've got to be very good,
0:06:58 > 0:07:01otherwise he'll be extremely disappointed.
0:07:02 > 0:07:05It's really scary to think that I've got this far,
0:07:05 > 0:07:08but I'd be gutted if I went out now.
0:07:08 > 0:07:10The final's in my head and that's where I want to be.
0:07:12 > 0:07:15OK, so a soup takes a long time to cook, doesn't it?
0:07:15 > 0:07:18So why are you prepping the mushrooms?
0:07:18 > 0:07:21This is the sort of thing you should be doing when the soup base is started.
0:07:21 > 0:07:27The first thing you do is celery, carrot, onion. The mushrooms you can prepare while the soup's cooking.
0:07:27 > 0:07:30- Come on!- OK.- You've got so far in this competition,
0:07:30 > 0:07:36- I don't want to see you go because you just lost all your, kind of, confidence.- OK.
0:07:36 > 0:07:38Come on, don't let me down, please.
0:07:39 > 0:07:42- How's it going, Chef?- Yeah, not too bad. Just podding some beans.
0:07:42 > 0:07:45- Getting on with it.- Yeah. - That's nice to see.
0:07:45 > 0:07:48- Put some water on to boil. - So you're multitasking.
0:07:48 > 0:07:51- Go for the long jobs first. - Yeah, absolutely right.
0:07:52 > 0:07:56David seems to be flying. He's getting on with everything he needs to do.
0:07:56 > 0:07:59Hayley's not back to square one, but she's sort of...
0:07:59 > 0:08:03She comes into the kitchen and she seems to have just suddenly got very nervous
0:08:03 > 0:08:06and lost all the confidence, all the things I've been trying to build up.
0:08:06 > 0:08:10So she has to move a bit faster.
0:08:17 > 0:08:20OK, I'm going to help you.
0:08:20 > 0:08:22Now, start thinking for yourself a bit.
0:08:22 > 0:08:25I'm being very nice, I'm doing your sofrito.
0:08:25 > 0:08:29- The base for the soup. - The base for the soup.
0:08:29 > 0:08:33I'm doing this because I really feel you're going to be behind and I want you to cook some good food,
0:08:33 > 0:08:37so I'm giving you a head start, OK? David, I haven't had to do anything.
0:08:37 > 0:08:40- Yeah. - OK? So I'll have to remember this.
0:08:42 > 0:08:44'With Theo's help, Hayley is now back on track
0:08:44 > 0:08:48'and ready to start prepping the cavolo nero,
0:08:48 > 0:08:51'a tender and nutty flavoured Italian black kale.'
0:08:51 > 0:08:56The cavolo nero is the most important ingredient in this soup.
0:08:56 > 0:08:58It's got a lovely flavour
0:08:58 > 0:09:01and the fact that you're blanching the cavolo nero
0:09:01 > 0:09:04and you're keeping the cavolo nero water for the stock,
0:09:04 > 0:09:09you get the true flavour of the cavolo nero in the soup.
0:09:09 > 0:09:11It's the best way to eat cavolo nero.
0:09:11 > 0:09:16'With the main soup elements of beans and sofrito base simmering away,
0:09:16 > 0:09:20'David and Hayley can move on to the pigeon dish.'
0:09:20 > 0:09:24David, come here a sec. I'm just conscious that you guys don't know how to bone this pigeon
0:09:24 > 0:09:28so I'm going to show you very quickly and I want you to learn from what I'm doing, OK?
0:09:28 > 0:09:31Take the legs off.
0:09:34 > 0:09:37Wings off. You're going to cut down here,
0:09:37 > 0:09:40take out the insides. This is the gory bit.
0:09:40 > 0:09:44I want to keep the liver. That's the liver there. It's got so much flavour.
0:09:44 > 0:09:47Now, watch carefully.
0:09:48 > 0:09:52Go in on the joint and go along, using the tip of the knife.
0:09:52 > 0:09:56We're going to get to the leg and dislocate the leg.
0:09:56 > 0:09:59And then we're going to cut along using the middle of the knife.
0:09:59 > 0:10:02I'm scraping, I'm pulling till I get to the backbone.
0:10:02 > 0:10:06And then go along the backbone till it finishes. Then I go the other side.
0:10:06 > 0:10:11- Down, along. Take out the wishbone at the bottom there. Can you see that? - Mm-hm.
0:10:11 > 0:10:13Down there. Release that. Using the knife,
0:10:13 > 0:10:16I'm starting to pull the meat away from the bone.
0:10:17 > 0:10:20Trim up the edges.
0:10:20 > 0:10:22That's what you want. OK?
0:10:22 > 0:10:26So you've got the two lovely fillets, you've got the leg in there.
0:10:26 > 0:10:28- That was very quick.- OK.
0:10:28 > 0:10:30That's how quick you have to be. OK?
0:10:30 > 0:10:34So I'll replace the one I've done with that one!
0:10:34 > 0:10:37- Are you sure? - Yeah, I'm absolutely positive.
0:10:39 > 0:10:43I've never done, like, pigeon or birds before, really, so...
0:10:43 > 0:10:47I watched what he does and he makes it look all so easy, though.
0:10:47 > 0:10:49I'm just like...
0:10:53 > 0:10:56Are you confident with that?
0:10:56 > 0:11:02- As if. As confident as I'm going to be, I think.- Yep. Just go for it.
0:11:14 > 0:11:18- I'm just trying to follow the wishbone.- You've gone completely the wrong way.- Have I?
0:11:18 > 0:11:23- Where's that leg going to be? - Ah.- You'll have to do it again. That's completely ruined.
0:11:26 > 0:11:30Just to give you an idea, these are about £7.50 each.
0:11:30 > 0:11:34OK? Start again. Look at mine.
0:11:37 > 0:11:41- I've never done pigeon, so... - It doesn't matter. It's the same, pigeon, chicken.
0:11:41 > 0:11:45- All the same thing. - Well, I'm enjoying it, it's another new experience.
0:11:45 > 0:11:49- Good. I'm glad you're enjoying it. I'm not. It's a waste of my pigeons. - I'm very sorry for that.
0:11:54 > 0:11:57You're almost there. You've just got to cut the last little bit off.
0:11:58 > 0:12:01I think that is not too bad.
0:12:01 > 0:12:05OK, guys, you've still got an awful lot to do.
0:12:05 > 0:12:09You've got to marinade the pigeon, check your beans, make sure they're cooked,
0:12:09 > 0:12:12prepare your mushrooms, slice your mushrooms,
0:12:12 > 0:12:16pan-fry your mushrooms with a bit of garlic and a bit of thyme and parsley.
0:12:16 > 0:12:21You've still got to cut some bread for the soup and for the pigeon dish.
0:12:21 > 0:12:24You've also got to cook the liver in the pan.
0:12:24 > 0:12:27- So all in all, you've got rather a lot to do.- Yeah.
0:12:37 > 0:12:40I thought they were going to be much more on it today.
0:12:41 > 0:12:43Maybe they're a bit too nervous.
0:12:45 > 0:12:48They're both good cooks, they both naturally have a good palate.
0:12:48 > 0:12:53That's what I chose them for. But, erm, we'll see.
0:12:57 > 0:13:01So once your cavolo nero's cooked, chop it up, add it to the soup,
0:13:01 > 0:13:04add a bit of the cooking liquor, then we're going to add the bread
0:13:04 > 0:13:08and we're going to season and add some chopped parsley. OK?
0:13:08 > 0:13:10All I can say is, get a move on.
0:13:12 > 0:13:16'The final rustic twist to the soup is coarsely torn bread,
0:13:16 > 0:13:19'added to thicken it up.
0:13:22 > 0:13:28'Next, the pigeon is pan-fried with its liver and a slice of bread
0:13:28 > 0:13:31'before being finished off in the wood oven.
0:13:36 > 0:13:38'The final two elements
0:13:38 > 0:13:41'are porcini mushrooms and Swiss chard.'
0:13:42 > 0:13:45David, you can plate first. You don't have to wait for Hayley.
0:13:55 > 0:13:58- Beautifully cooked. - Yep. I'm happy with that.
0:13:58 > 0:14:00'To make the bruschetta,
0:14:00 > 0:14:04'David spreads the liver over the oven-roasted bread.'
0:14:04 > 0:14:11Let's have the chard sort of draping around it, so you can see a bit of green around the plate. That's it.
0:14:11 > 0:14:15- Visually, it looks really appetising. - It looks beautiful.
0:14:21 > 0:14:23Very good.
0:14:31 > 0:14:34All the way down, just cut through.
0:14:34 > 0:14:37- OK. And then...- The chard.
0:14:37 > 0:14:39Porcini mushrooms. Where's the porcini mushrooms?
0:14:50 > 0:14:52OK. Is that ready?
0:14:56 > 0:15:00- How do you think it went?- Huh? - How do you think it went?
0:15:08 > 0:15:11- That took too long. You took 15 minutes.- Way too long.
0:15:11 > 0:15:16Way too long. You were much more impressive.
0:15:16 > 0:15:18So I'm going to taste yours first, David, OK?
0:15:18 > 0:15:22The soup looks nice. It's got a lovely texture to it. It's nice and thick.
0:15:24 > 0:15:29Mm. Very tasty. Could do with a little bit more seasoning,
0:15:29 > 0:15:32but the texture and the balance is very good.
0:15:32 > 0:15:35- Thank you.- OK, Hayley's.
0:15:35 > 0:15:38Again, nice texture. Lots of black cabbage in there.
0:15:38 > 0:15:40Nice amount of bread.
0:15:43 > 0:15:47Check the seasoning more again. Didn't check the seasoning at the end, did you?
0:15:47 > 0:15:51- Not right at the end, no. - Yours is lacking seasoning more so than David's.- OK.
0:15:51 > 0:15:55OK, pigeon. I'm going to try your pigeon first, David.
0:15:55 > 0:15:58The pigeon is nicely cooked.
0:15:58 > 0:16:01Oh, I'm looking forward to this.
0:16:04 > 0:16:08- Mm! Mm!- That's what I wanted to see.
0:16:08 > 0:16:11That is really good. Oh!
0:16:11 > 0:16:16Your seasoning and your cooking is very good.
0:16:16 > 0:16:20- Thank you.- Very good. OK, Hayley.
0:16:21 > 0:16:25- A little bit over-cooked. Should be much pinker than that.- OK.
0:16:27 > 0:16:31Your seasoning's pretty good. The mushrooms taste excellent.
0:16:33 > 0:16:37As does the pigeon. It is over-cooked, but it's got a good flavour, you seasoned it properly.
0:16:37 > 0:16:40It's a good effort.
0:16:40 > 0:16:44- Don't be discouraged. You've still got another thing this afternoon. - Yeah, I know.
0:16:44 > 0:16:47- You can win my confidence back. It's not too late.- Yeah.
0:16:49 > 0:16:54I've maybe struggled a bit on a few days, but I think he's seen that my confidence is growing.
0:16:55 > 0:17:01And hopefully he sees that I am a strong enough chef to be his next protege, yeah.
0:17:03 > 0:17:07From my first day, I think I've definitely changed.
0:17:07 > 0:17:09I just want to carry on as far as I can go.
0:17:09 > 0:17:11Just so I can keep learning.
0:17:17 > 0:17:19'After leaving catering college,
0:17:19 > 0:17:22'Theo immersed himself in the French classics.
0:17:23 > 0:17:29'But it was meeting Ruth Rogers that sealed his love for rustic Italian cooking.'
0:17:30 > 0:17:33When I first rocked up at the River Cafe,
0:17:33 > 0:17:35I remember meeting Ruthie for the first time
0:17:35 > 0:17:39and she was just such a lovely, friendly person and we hit it off immediately.
0:17:39 > 0:17:43I just knew what she wanted. And she would say, "I want to do this dish"
0:17:43 > 0:17:50and I would deliver it and show her how I thought she wanted it and she would go, "That's it. Brilliant."
0:17:50 > 0:17:53And it was just like, "Whoa!" It would suddenly give you turbo power
0:17:53 > 0:17:56and you would want to work three times harder.
0:17:59 > 0:18:03'For his final test before he chooses his protege,
0:18:03 > 0:18:08'Theo is opening up his larder for the two students to create their own dish.'
0:18:08 > 0:18:13Today's exercise is very personal. It's very much about what I do.
0:18:14 > 0:18:16The food that I want to serve.
0:18:16 > 0:18:20And, you know, I've got to let go of my ego
0:18:20 > 0:18:24and let them create something.
0:18:24 > 0:18:27It's for them to show me how good they are.
0:18:28 > 0:18:32To pull it back is going to be hard. Obviously, David's so strong.
0:18:32 > 0:18:37But, yeah, I'm going to try my best, I'll give it a good go and hopefully it all goes well.
0:18:39 > 0:18:43I think I've got a grasp of how Theo cooks.
0:18:43 > 0:18:46I just hope I can create a dish to his quality
0:18:46 > 0:18:48and cook it to his quality at the same time.
0:18:48 > 0:18:52If I do that, then there's a good chance that I can go through.
0:18:52 > 0:18:55Any great ideas yet?
0:18:55 > 0:18:59I'm thinking about doing a beef fillet with a chanterelle and marsala sauce
0:18:59 > 0:19:04- with oven-roasted datterini tomatoes and sauteed spinach with garlic and olive oil.- OK.
0:19:04 > 0:19:07I'm thinking about putting something bitter in there,
0:19:07 > 0:19:09cos you've got the sweetness of the datterinis and the marsala,
0:19:09 > 0:19:12something to counteract the sweetness.
0:19:12 > 0:19:15Keep it simple. I'm not going to try and push you what to do.
0:19:19 > 0:19:22- What have you got?- What to do...
0:19:22 > 0:19:25You've got fish, monkfish, sea bass.
0:19:25 > 0:19:31- Mm.- You've got some liver. David's doing beef fillet, but you can, as well, if you want. Come on.
0:19:31 > 0:19:34- Now.- I know I want to do pasta as a base for it.- Yeah.
0:19:34 > 0:19:37But I don't know what to... Cos there's nothing that's grabbing me.
0:19:37 > 0:19:40Cos it's not that obvious. But if you think about it,
0:19:40 > 0:19:43- you've got some scallops there. You want to do pasta, yeah?- Mm-hm.
0:19:43 > 0:19:48Why don't we do a nice, fine pasta, like tagliarini or tagliatelle?
0:19:48 > 0:19:51Scallops aren't something I've cooked before, so I...
0:19:51 > 0:19:53- Try something new.- OK.
0:19:53 > 0:19:58I would start if I were you. Get on with it. Don't wait for Hayley, you'll be here all day.
0:19:59 > 0:20:04You think I'm giving you pressure, if you get to the final, there'll be far more pressure, believe me.
0:20:04 > 0:20:09- I know.- You need to be a bit more confident in this.- Yeah.
0:20:10 > 0:20:16- I know.- OK. I'm going to leave you. - Yeah, yeah, go for it.
0:20:17 > 0:20:20'Hayley finally settles on the sea bass,
0:20:20 > 0:20:23'but not how she's going to serve it.'
0:20:23 > 0:20:25If Hayley delivers a really good dish
0:20:25 > 0:20:28and there's a sparkle in her eye and is confident
0:20:28 > 0:20:31then she's still got a good chance.
0:20:31 > 0:20:36At the moment, David's just got the edge on her from what he did today.
0:20:36 > 0:20:42'David's already making the marsala and chanterelle sauce for his fillet.'
0:20:42 > 0:20:45- Do you need anything?- Maybe some cream.- Cream?- Yeah.- What's cream?
0:20:45 > 0:20:49- Double cream, sorry.- I don't really cook with cream. What's going...
0:20:49 > 0:20:53- OK. Erm...- Olive oil. - It's going to make the sauce slightly more difficult.
0:20:53 > 0:20:57I like cream, but I think when you're cooking this kind of food,
0:20:57 > 0:21:00cream will just make it very heavy.
0:21:00 > 0:21:03- OK.- Beautiful ingredients. Let's keep it simple.
0:21:04 > 0:21:09David's dish is all sounding a bit odd. Mushrooms and cream and he wants stock to go with the beef.
0:21:09 > 0:21:14It's not the sort of thing I'd do. There's nothing wrong with it, but I would use more vegetables,
0:21:14 > 0:21:17something with a bit more texture and a bit more interesting.
0:21:20 > 0:21:24How you doing, Hayley? Where are we going to?
0:21:24 > 0:21:27I'm going to use the sea bass
0:21:27 > 0:21:29and go with some spinach
0:21:29 > 0:21:31and the tomatoes that you have.
0:21:31 > 0:21:36- Spinach, sea bass, tomatoes. OK. Go for it.- That's where I'm going.
0:21:37 > 0:21:41Hayley's dish, spinach and tomato goes very nicely together. The sea bass will work nice with it.
0:21:41 > 0:21:43She needs something with a bit more texture and flavour.
0:21:43 > 0:21:46She's not really thinking outside the box.
0:21:52 > 0:21:55You've speeded up a bit, Hayley, which is good to see.
0:21:55 > 0:21:59You've got 20... Well, less than 20 minutes.
0:21:59 > 0:22:04- So I'd really start thinking about cooking.- Getting them in. - The clock's ticking away.- Yes, Chef.
0:22:11 > 0:22:15I think if it's all cooked nicely, it'll be a very, very tasty dish,
0:22:15 > 0:22:19so... I've just got to get the meat cooked properly.
0:22:28 > 0:22:30Smells nice.
0:22:30 > 0:22:35You've got wood-roasted beef fillet with datterini tomatoes,
0:22:35 > 0:22:38blanched cime di rape with a bit of garlic and olive oil
0:22:38 > 0:22:42- and a chanterelle marsala sauce.- OK.
0:22:42 > 0:22:44I'm not overly happy with the presentation.
0:22:44 > 0:22:49You could've done a bit better. You could've put, maybe, the sauce on top of the fillet.
0:22:49 > 0:22:52- It's going to be about the taste. - Yeah.- OK?
0:22:54 > 0:22:57We've got pan-fried sea bass,
0:22:57 > 0:22:59spinach, fennel.
0:23:00 > 0:23:03And then the tomatoes, which are just fried off and roasted.
0:23:03 > 0:23:07- It sounds nice.- It sounds nice. OK.
0:23:07 > 0:23:10So I'm going to take these plates into the restaurant and taste them
0:23:10 > 0:23:13- and then I'll call you in when I'm ready, OK?- Yes, Chef.
0:23:16 > 0:23:21- SHE LAUGHS - Ohh. That was tough.
0:23:21 > 0:23:25- Not confident, really.- No. I don't know. The presentation was terrible.
0:23:25 > 0:23:27It could've gone so much better.
0:23:40 > 0:23:42Both dishes smell nice.
0:23:42 > 0:23:46They look nice. They're very simple, which I like.
0:23:46 > 0:23:48I'm intrigued to see what they taste like.
0:23:48 > 0:23:50David's first.
0:23:50 > 0:23:53He did chanterelles and onions.
0:23:53 > 0:23:59Not my favourite combination, but a very sort of classic, using mushrooms and onions.
0:23:59 > 0:24:03He used the wood oven, which was interesting. He's really trying to please.
0:24:04 > 0:24:07A little bit over-cooked for my liking.
0:24:09 > 0:24:11Mm.
0:24:11 > 0:24:15I like that cime di rape. He's blanched it really nicely.
0:24:15 > 0:24:17It's tender but it hasn't lost any of its turnipiness.
0:24:17 > 0:24:20The seasoning is good.
0:24:20 > 0:24:22The mushroom sauce actually...
0:24:23 > 0:24:28..quite delicious. The meat was a bit over-cooked,
0:24:28 > 0:24:31but I'm not worried about that. What I'm seeing is something...
0:24:31 > 0:24:33David's taken something from me.
0:24:33 > 0:24:36I'm so glad he didn't put any cream in his sauce
0:24:36 > 0:24:40because what he's done there is a very nice plate of food.
0:24:40 > 0:24:42How you feeling?
0:24:42 > 0:24:45- Not good. - SHE LAUGHS
0:24:47 > 0:24:49Let's try Hayley's.
0:24:49 > 0:24:51Hayley's done a pan-roasted sea bass,
0:24:51 > 0:24:53some oven-roasted tomatoes,
0:24:53 > 0:24:57some spinach and some fennel, just some braised fennel. OK.
0:24:57 > 0:25:00It's a nice, big, thick piece of fish.
0:25:03 > 0:25:06It is hard to cook fish and she cooked it really nicely.
0:25:06 > 0:25:08It's nice and juicy.
0:25:08 > 0:25:11She could've seasoned the fish a bit more.
0:25:11 > 0:25:14Mm. I tell you what's nice is the fennel.
0:25:14 > 0:25:16The fennel and the sea bass goes well.
0:25:16 > 0:25:19The spinach you could've squeezed a bit more
0:25:19 > 0:25:22and added a bit of olive oil and a bit more seasoning.
0:25:22 > 0:25:26I think Hayley... I mean, I'm eating her food.
0:25:26 > 0:25:29She cooks really well and she's obviously very skilled.
0:25:29 > 0:25:33She can cook food. She cooked this fish beautifully, she did her fish stew beautifully.
0:25:33 > 0:25:35She's very good at cooking fish.
0:25:40 > 0:25:43I've got to choose one of them.
0:25:46 > 0:25:50It's so important that they have that kind of passion for food.
0:25:50 > 0:25:55I mean, without passion, then you can't really cook with your heart.
0:26:02 > 0:26:04You know, they have to understand what I'm about.
0:26:04 > 0:26:09And I've got to believe that they can deliver a really good plate of food in the final.
0:26:19 > 0:26:23It's been quite a long week. You've both done very well.
0:26:23 > 0:26:27I've seen you from the beginning and you've both grown.
0:26:27 > 0:26:30You've cooked some fantastic food
0:26:30 > 0:26:32and you've got pure talent, both of you.
0:26:35 > 0:26:37And my protege is...
0:26:40 > 0:26:44- ..David.- Well done.- Thank you.
0:26:46 > 0:26:49Now, you've done very well, Hayley.
0:26:49 > 0:26:54You've been absolutely fantastic and I've helped you along and I think you're a great cook.
0:26:57 > 0:27:01It is gutting and... Yeah.
0:27:01 > 0:27:04I'm disappointed in myself, but I'm still proud that I've got this far
0:27:04 > 0:27:08and I take on board all of the things that Theo's taught me and what he's said to me
0:27:08 > 0:27:11and I'll grow from this experience.
0:27:11 > 0:27:14I'm happy for him. I am. I'm a nice person.
0:27:14 > 0:27:18- But, yeah, jealous. - SHE LAUGHS
0:27:18 > 0:27:21- Well done.- Thank you very much. - Give us a hug.
0:27:21 > 0:27:24- Thank you very much.- Good lad.
0:27:24 > 0:27:28- Ohh. - You're not going to let me down, are you?- I hope... I'll try not to.
0:27:30 > 0:27:32I tried to put as much passion in as I could.
0:27:32 > 0:27:37He had faith in me and his faith has paid off.
0:27:37 > 0:27:40I'm up for anything now. We've been through so much in this competition already,
0:27:40 > 0:27:44I'm just wanting to do more and more.
0:27:46 > 0:27:51'Tomorrow night, Michel Roux Jr finally chooses his protege.'
0:27:51 > 0:27:53I'm going to have to choose one
0:27:53 > 0:27:56and that one student is going to be very special.
0:27:56 > 0:27:59I just hope they all stick. If they don't, I'm in trouble.
0:27:59 > 0:28:04- What happened here?- I just split it.
0:28:06 > 0:28:09It's not an easy decision, it really isn't.
0:28:09 > 0:28:11Hm.
0:28:14 > 0:28:18Subtitles by Red Bee Media Ltd
0:28:18 > 0:28:18.