0:00:02 > 0:00:04'Getting to the top of a profession takes skill and hard work,
0:00:04 > 0:00:07'but you also need a break along the way.'
0:00:07 > 0:00:10I still believe in you.
0:00:12 > 0:00:15'Over the past three weeks, Theo Randall,
0:00:15 > 0:00:18'Tom Kitchin and Michel Roux Jr
0:00:18 > 0:00:20'have each returned to catering college
0:00:20 > 0:00:23'to select a student to take under their wing.'
0:00:23 > 0:00:27You're a free spirit now! Where's the monster in you, boy?!
0:00:28 > 0:00:30'Now that search is over.
0:00:30 > 0:00:33'Each mentor has found their protege.'
0:00:33 > 0:00:36- Well done.- Thank you.- Give us a hug. Well done.- Thank you.
0:00:36 > 0:00:40- I'm so proud of you, Jamie.- Thanks. - You've got what it takes.
0:00:40 > 0:00:43- Hey, hey!- Thank you.
0:00:46 > 0:00:47'Over the next two nights,
0:00:47 > 0:00:50'the three chefs will bring their students together
0:00:50 > 0:00:53'for the finals of this competition.'
0:00:55 > 0:00:58'It will be judged by the three legends
0:00:58 > 0:01:00'who guided their own careers.'
0:01:04 > 0:01:06I think I've made the right choice.
0:01:06 > 0:01:09Sophie's got bags of talent
0:01:09 > 0:01:11and that will to win.
0:01:11 > 0:01:14Team Roux! That's it. We've got it.
0:01:15 > 0:01:19I've tasted the food the other students have created and it's a very high standard,
0:01:19 > 0:01:21but this is my man.
0:01:21 > 0:01:25I've got to make sure he does well!
0:01:25 > 0:01:29- You being here in this final, you're here to win it, Jamie.- Yes.
0:01:29 > 0:01:33Believe in yourself because you're going to win it.
0:01:49 > 0:01:52'Jamie, Sophie and David
0:01:52 > 0:01:56'have arrived at St Ermin's Hotel in London.
0:01:56 > 0:01:59'Today, they have just one task -
0:01:59 > 0:02:02'to devise a three-course menu
0:02:02 > 0:02:05'they'd like to serve in the final.
0:02:05 > 0:02:10'Those dishes then have to pass muster with their mentors.'
0:02:12 > 0:02:15It matters a lot that Tom likes the dishes
0:02:15 > 0:02:18before I put them up to Tom's mentor Pierre Koffmann,
0:02:18 > 0:02:22because he's obviously going to be expecting the best from Tom and me
0:02:22 > 0:02:26so it's very important that I put this up correct for Tom.
0:02:28 > 0:02:31It's probably the biggest moment in my life so far.
0:02:31 > 0:02:33I've got to put everything into it
0:02:33 > 0:02:36and be running round, trying to get everything done.
0:02:38 > 0:02:41Today is a massive, massive deal for me.
0:02:41 > 0:02:44It's a lot of pressure, but, erm,
0:02:44 > 0:02:47I'm just going to have fun and try my best.
0:02:47 > 0:02:50It has got to be good enough to impress Michel, and I hope it is.
0:02:50 > 0:02:53It's quite French so, hopefully, he likes it.
0:02:58 > 0:03:00Coffee?
0:03:00 > 0:03:02How are we feeling? Confident?
0:03:02 > 0:03:05Erm, confident, excited, erm...
0:03:05 > 0:03:09- For any chef in the country, this would be daunting. - Of course it would.
0:03:09 > 0:03:13And I think what's interesting - they're all really the same age,
0:03:13 > 0:03:16- 17, 18.- Yes!- Isn't that crazy? I mean, that is young.
0:03:16 > 0:03:19You think back to ourselves when we were 18...
0:03:19 > 0:03:21It's a tough ask.
0:03:21 > 0:03:24It is a tough ask, to rise to the occasion,
0:03:24 > 0:03:28keep their nerve and hopefully keep everything that we've taught them,
0:03:28 > 0:03:30because, ultimately, that's it, isn't it?
0:03:30 > 0:03:34I think the big thing is understanding the philosophy
0:03:34 > 0:03:37of ourselves and our mentors.
0:03:38 > 0:03:42'Out of the seven students he originally saw at University College Birmingham,
0:03:42 > 0:03:47'Michel has chosen 18-year-old Sophie to represent him.'
0:03:47 > 0:03:49There's something about Sophie.
0:03:49 > 0:03:53She is a great girl and a great talent in the making.
0:03:53 > 0:03:55She has her strengths,
0:03:55 > 0:03:57her eagerness to learn
0:03:57 > 0:04:01and, I think, a naturally finely-tuned palate.
0:04:03 > 0:04:06I just love her character, as well.
0:04:06 > 0:04:09- Grrr! - She's got a chippy little character.
0:04:09 > 0:04:13I'm getting annoyed now!
0:04:13 > 0:04:15And she's not afraid to answer back -
0:04:15 > 0:04:19politely, with respect - and I like that!
0:04:20 > 0:04:25I think Chef Michel believes in me. I hope he believes in me because I do want to do him proud
0:04:25 > 0:04:29and prove to him that he made the right decision in choosing me.
0:04:29 > 0:04:31For me, I think she is the future.
0:04:31 > 0:04:36She's got exactly what it takes.
0:04:36 > 0:04:38Right...
0:04:39 > 0:04:43'Sophie is basing her menu on Michel's classic French style
0:04:43 > 0:04:46'and is cooking stuffed chicken thigh with truffle,
0:04:46 > 0:04:50'duck supreme and passion fruit souffle.'
0:04:52 > 0:04:55Chef Michel's inspired me quite a lot.
0:04:55 > 0:04:58When I started this competition, I would cook Italian,
0:04:58 > 0:05:02but now I love French. It's amazing.
0:05:02 > 0:05:05He's taught me a lot about French cuisine
0:05:05 > 0:05:07and a lot about being a chef, as well,
0:05:07 > 0:05:11like, what it takes to be a chef and what you need to be a good chef.
0:05:15 > 0:05:19I don't want to be beaten by lads, considering I'm the only girl.
0:05:19 > 0:05:20It'd be nice for a girl to win.
0:05:21 > 0:05:25'Theo has chosen David to represent him.
0:05:25 > 0:05:29'He comes from Brooklands College, where Theo also trained.'
0:05:29 > 0:05:31David had a very rocky start at the beginning.
0:05:31 > 0:05:35He was very nervous, but there was something about him that I quite liked.
0:05:35 > 0:05:39There was something about his attitude and his willing to learn.
0:05:41 > 0:05:46Theo's a really good mentor. He's calm in the kitchen.
0:05:46 > 0:05:49He likes to help you learn.
0:05:51 > 0:05:53I think David's got lots of skills.
0:05:53 > 0:05:57For me, he's got the right attitude. That's what I look for in people.
0:05:57 > 0:06:02'David is hoping that his menu of cappelletti pasta,
0:06:02 > 0:06:04'monkfish cooked in a bag al cartoccio,
0:06:04 > 0:06:06'and tiramisu
0:06:06 > 0:06:10'will prove he's absorbed Theo's rustic Italian style.'
0:06:10 > 0:06:14My menu's inspired by Theo.
0:06:14 > 0:06:19I'm just trying to fit in everything that he's taught me.
0:06:19 > 0:06:22I know one of his favourite pasta dishes is cappelletti
0:06:22 > 0:06:25so I thought I would try that.
0:06:25 > 0:06:28I've never made them before so it should be interesting.
0:06:30 > 0:06:34I'm nervous about the final, but I think Theo's taught me well
0:06:34 > 0:06:37and I think I can pull off a victory
0:06:37 > 0:06:39if I really perform well.
0:06:43 > 0:06:46It's the biggest day of the competition so far.
0:06:46 > 0:06:50I'm just trying to get a few things on first to give me a head-start.
0:06:50 > 0:06:54I definitely can't let Tom down. It's such an important day
0:06:54 > 0:06:57so I can't get anything wrong today.
0:06:59 > 0:07:03'At 17, Jamie might be the youngest student,
0:07:03 > 0:07:06'but Tom has every faith in him.'
0:07:06 > 0:07:09Where Jamie and I first met at Perth College,
0:07:09 > 0:07:12the amazing adventure we've been on,
0:07:12 > 0:07:15and now, wee Jamie from Perth
0:07:15 > 0:07:18is coming to London for the first time!
0:07:18 > 0:07:21This is a once-in-a-lifetime opportunity,
0:07:21 > 0:07:24and he's got this great wee smile on him,
0:07:24 > 0:07:28absolutely loving it and he's just delighted to be here.
0:07:28 > 0:07:32I'd like to think that Tom's quite proud of me at the moment,
0:07:32 > 0:07:36to seeing me at the start of the competition,
0:07:36 > 0:07:40to see how far I've come and how much I've taken on board.
0:07:40 > 0:07:44I'm very keen to do Tom proud.
0:07:45 > 0:07:49'Jamie has composed a menu that he believes reflects Tom's philosophy
0:07:49 > 0:07:51'of maximising flavour
0:07:51 > 0:07:55'by using the very best Scottish ingredients.
0:07:55 > 0:07:58'He's come up with an Orkney scallops starter,
0:07:58 > 0:08:00'a grey-legged partridge main
0:08:00 > 0:08:03'and a set chestnut cream for dessert.'
0:08:03 > 0:08:05I hope that Tom's going to look at them
0:08:05 > 0:08:09and see that they represent his style
0:08:09 > 0:08:12and the way that he approaches food.
0:08:12 > 0:08:16I've invested an incredible amount of time and effort
0:08:16 > 0:08:20and love and, you know, everything I could into Jamie.
0:08:20 > 0:08:25We've come all the way down to London, we've come from Scotland and we're going to win.
0:08:35 > 0:08:40'The students have each devised these menus themselves,
0:08:40 > 0:08:42'but before they cook them in the final,
0:08:42 > 0:08:46'they need to get the approval of their mentors.'
0:08:47 > 0:08:49SHE GROANS IN ANNOYANCE
0:08:52 > 0:08:54- Holding it together?- Er, yes.
0:08:54 > 0:08:58- I've just got to put my partridge in the oven.- Focusing. Focusing. It's all about focusing.
0:08:58 > 0:09:02Clean. Tidy. Precision. Seasoning.
0:09:02 > 0:09:05- If something's not right, you know it's not right, yes?- Yes, Chef.
0:09:05 > 0:09:08Come on.
0:09:08 > 0:09:13'Jamie is finishing the partridge-stuffed cabbage balls for his main course.'
0:09:13 > 0:09:19Don't use the green-green leaves. They're a bit bitter. Use the leaf a little bit further in.
0:09:19 > 0:09:24These are the kind of things that you'll be marked on. Listen to me.
0:09:28 > 0:09:32'David's attempt to make cappelletti pasta for the first time
0:09:32 > 0:09:35'has put him behind.'
0:09:37 > 0:09:40OK, David, so you've got 15 minutes to serve.
0:09:40 > 0:09:43I might be just a few minutes behind.
0:09:43 > 0:09:46- You've done the pasta?- Yes.
0:09:46 > 0:09:51But they're not of cappellettis because I rolled it out wrong for the cappellettis.
0:09:51 > 0:09:53- So, what have you made?- Raviolis.
0:09:53 > 0:09:56OK. Well, you know, I guess that's...
0:09:56 > 0:09:59- I won't lie and try and hide it. - ..initiative, I suppose.
0:09:59 > 0:10:01How about your monkfish dish?
0:10:01 > 0:10:05Monkfish is pretty good. It's almost there.
0:10:05 > 0:10:08Erm, it's more about my tiramisu at the moment.
0:10:08 > 0:10:12- You need to get on, really. - Yes. OK. Erm...
0:10:12 > 0:10:15Team Randall's a little bit behind, I'd say.
0:10:15 > 0:10:18I think he's a bit nervous.
0:10:18 > 0:10:20It's all very well the kind of preparation stuff,
0:10:20 > 0:10:25but this is the moment, and I think he's panicking slightly.
0:10:25 > 0:10:28- HE SIGHS - But everything smells good,
0:10:28 > 0:10:29which is quite nice.
0:10:31 > 0:10:36'Sophie checks on her carrot tuile for her duck main.'
0:10:37 > 0:10:40That's not coming off, that.
0:10:41 > 0:10:43You look in a bit of a tizz.
0:10:43 > 0:10:47- Annoyed.- Annoyed? What's up? Tell me all about it.
0:10:47 > 0:10:50- I'm just annoyed.- Annoyed at what?
0:10:50 > 0:10:52Just...
0:10:52 > 0:10:55- SHE SNIFFS - Nothing.
0:10:55 > 0:10:57You're not going to be able to do this if you're in this state.
0:10:57 > 0:10:59That's what I'm here for. Tell me all about it.
0:10:59 > 0:11:02The carrot tuile, I didn't do it thick enough.
0:11:02 > 0:11:05- I ain't got time to do another one so I might do carrot puree.- Yes.
0:11:05 > 0:11:08And then... I've got everything ready for the duck.
0:11:08 > 0:11:11- I've just got to make the souffles and that's it.- OK.
0:11:11 > 0:11:16Don't worry if it's not "exactly" exactly how you envisaged it
0:11:16 > 0:11:19- because this is what it's all about. - But you know me!
0:11:19 > 0:11:23I know what you're like. But it's like a dummy run.
0:11:23 > 0:11:27Yes? I know you want to do well, and you will do well.
0:11:27 > 0:11:31- Hey, we're going to win this. - I'm going to try!
0:11:31 > 0:11:33We're going to win it, all right? Come on.
0:11:33 > 0:11:35Right.
0:11:39 > 0:11:44She's in tears. She's not happy and cooking with a smile on her face.
0:11:44 > 0:11:48If a chef doesn't cook with a smile on his face, the food suffers.
0:11:48 > 0:11:51She needs a big boost and she needs an arm round the shoulder
0:11:51 > 0:11:55and to be told the right things to get her back in the groove.
0:12:04 > 0:12:09It's a massive task and a huge ask for these young chefs.
0:12:09 > 0:12:12When you're only 17, 18, it's daunting,
0:12:12 > 0:12:17and I think they've realised now, you know, how much of a challenge this is.
0:12:29 > 0:12:31I'm counting the grey hairs now!
0:12:31 > 0:12:37It's nerve-racking but, you know, we're all in the same boat.
0:12:43 > 0:12:47I'd take those out pretty quickly! They're going to be overcooked.
0:12:50 > 0:12:56'David's menu will be first to face the scrutiny of his mentor.'
0:13:03 > 0:13:08I am nervous, but I'm just trying to get it all done.
0:13:08 > 0:13:11OK, can we plate the pasta first?
0:13:15 > 0:13:18I've taken a very inexperienced student
0:13:18 > 0:13:24and trained him to as much as I can in a short space of time.
0:13:24 > 0:13:26Hopefully, he's learnt a lot from me.
0:13:29 > 0:13:31- OK, ready?- Yes.
0:13:40 > 0:13:44'David's first course is ricotta and spinach ravioli
0:13:44 > 0:13:48'with an enoki and chanterelle mushroom sauce.'
0:13:48 > 0:13:52- So, you've got Japanese mushrooms with Scottish mushrooms?- Yes.
0:13:55 > 0:13:57OK, your pasta's pretty good.
0:13:57 > 0:14:00It's got a nice bite to it. You've learnt something.
0:14:00 > 0:14:03Your spinach is nice, the ricotta's good,
0:14:03 > 0:14:05but I think you could do something a bit more, er,
0:14:05 > 0:14:07- seasonal with this one.- Yes.
0:14:07 > 0:14:10Right!
0:14:13 > 0:14:14The pasta's good.
0:14:14 > 0:14:18- I'm not sure about this mixture of mushrooms. - The enoki's quite a wet mushroom.
0:14:18 > 0:14:21They're not very Italian, enoki mushrooms, are they?!
0:14:21 > 0:14:24- I think Theo will improve that. - I think he'll improve it.
0:14:24 > 0:14:28He'll grab it by the scruff of the neck! Young man!
0:14:28 > 0:14:32'For his main, David's cooked monkfish in a bag
0:14:32 > 0:14:34'with olives and vermouth
0:14:34 > 0:14:38'and served it with Swiss chard, peppers and datterini tomatoes.'
0:14:38 > 0:14:41OK, let's have a look at this.
0:14:41 > 0:14:45The monkfish is bordering on being overcooked, but it's just under.
0:14:45 > 0:14:49- That's the problem with steaming monkfish - it's going to boil in the bag.- Yes.
0:14:52 > 0:14:54It tastes nice, the chard is nicely cooked,
0:14:54 > 0:14:56but, it's erm...
0:14:56 > 0:15:00It's quite a tricky dish to get right.
0:15:03 > 0:15:07- The thing is, it's tasty, it's nice. It's a nice piece of cooking.- Yes.
0:15:07 > 0:15:11Is it going to impress Albert, Chef Koffmann?
0:15:11 > 0:15:14And, more importantly, is Ruth Rogers going to see this
0:15:14 > 0:15:18and think to herself, "Hmm!"?
0:15:19 > 0:15:24'David's dessert is hazelnut and amaretto tiramisu.'
0:15:24 > 0:15:25So, erm,
0:15:25 > 0:15:27- not much presentation, is there?- No.
0:15:27 > 0:15:30- It looks like something you'd find in a...- In a pub.
0:15:30 > 0:15:33No, I wouldn't even say that.
0:15:38 > 0:15:41Not good. Not good at all.
0:15:41 > 0:15:44Ruthie would have one mouthful of that
0:15:44 > 0:15:48and just think what have I been doing with this student?
0:15:48 > 0:15:51- That's just like... That's just so not me.- No.
0:15:51 > 0:15:53It's so not her, either.
0:15:53 > 0:15:56This is the worst cooking you've done for me.
0:15:56 > 0:15:59- The worst time to do it, as well. - The worst time. It's the final.
0:15:59 > 0:16:04- You've got one more chance, OK? One more chance.- Mm-hm.
0:16:07 > 0:16:11'Theo now has to choose which two dishes out of the three
0:16:11 > 0:16:14'are good enough to cook in the final tomorrow.'
0:16:14 > 0:16:16I think we should forget the dessert.
0:16:16 > 0:16:21I think the two dishes we should put up are the main course and the pasta.
0:16:21 > 0:16:23The pasta... The mushrooms were wrong.
0:16:23 > 0:16:25- OK.- I didn't like it.
0:16:25 > 0:16:27I like the way you did the ravioli,
0:16:27 > 0:16:30but I'm thinking of a different shape called pansotti,
0:16:30 > 0:16:34- which is like a ravioli but it's a half-moon shape.- OK.
0:16:34 > 0:16:38And then, looking at that monkfish, it's a difficult fish to cook.
0:16:38 > 0:16:40I would do sea bass. I would cook it the same way.
0:16:40 > 0:16:43I like the way you cooked it in the bag, keeping all the juices in.
0:16:43 > 0:16:47I think it needs a pulse or something like that.
0:16:47 > 0:16:48Lentils would work really nicely.
0:16:48 > 0:16:53I think then you'd have a dish that works and has a balance.
0:16:53 > 0:16:57- OK.- You can do it. You know you can. You've cooked beautifully all week.
0:16:57 > 0:17:00I'll give it my best.
0:17:03 > 0:17:08Disappointed. I feel really disappointed.
0:17:10 > 0:17:14This is the toughest thing I've done so far in my career.
0:17:14 > 0:17:16There is so much pressure on you.
0:17:16 > 0:17:18I'm representing Theo alone,
0:17:18 > 0:17:21so I've got to try and do as good as I can,
0:17:21 > 0:17:24not just for me but for him, as well.
0:17:27 > 0:17:32'Sophie is next to face the judgement of her mentor.'
0:17:35 > 0:17:37I am nervous about today.
0:17:37 > 0:17:41Sophie is going to have to be, for all intents and purposes,
0:17:41 > 0:17:43me in the kitchen.
0:17:43 > 0:17:47I can guide her, I can talk to her,
0:17:47 > 0:17:52but I can't actually jump in and do the work.
0:17:56 > 0:17:59Make sure the plates are stinking hot
0:17:59 > 0:18:02because they're sticklers for that.
0:18:08 > 0:18:11- Are we off?- Yes.- OK. Come on.
0:18:20 > 0:18:24'Sophie's starter is stuffed chicken thigh
0:18:24 > 0:18:27'with black pudding and a cranberry jus.'
0:18:27 > 0:18:31Right. It's a starter, it's far too big.
0:18:31 > 0:18:36- I like the idea of the stuffing, but it needs to be refined.- OK.
0:18:36 > 0:18:39We need to show off more of your skill, which you've got.
0:18:39 > 0:18:42Let's have a taste.
0:18:43 > 0:18:48- The sauce is OK, but it's too sharp. - Sharp.- Yes. Too sharp.
0:18:48 > 0:18:52The concept - good. Execution - we can do better.
0:18:53 > 0:18:57Black pudding is quite a kind of fatty dish.
0:18:57 > 0:19:01- And the sauce, what's this? - It's cranberry, erm...
0:19:01 > 0:19:04- ..cranberry jus.- Hoo! - It's tart.- Tart!
0:19:04 > 0:19:07It doesn't strike me as a Roux classic.
0:19:07 > 0:19:12- I think he's got a bit of work to do. - I feel a bit relieved, actually!
0:19:14 > 0:19:18'Sophie's main is pan-fried duck breast
0:19:18 > 0:19:20'with confit cabbage balls,
0:19:20 > 0:19:23'mashed potato and a carrot puree.'
0:19:25 > 0:19:29What a lovely creamy mash. That'll go down a storm.
0:19:29 > 0:19:31Your duck...
0:19:34 > 0:19:36- It's a bit chewy, isn't it?- Mm. - Bit chewy.
0:19:36 > 0:19:39It needs to be trimmed.
0:19:40 > 0:19:43- Wow! - HE COUGHS & LAUGHS
0:19:43 > 0:19:47- What's in those cabbage balls?- Erm, just cabbage, confitted in duck fat.
0:19:47 > 0:19:51- With a load of...? - Salt! That's all I can taste.
0:19:51 > 0:19:54That really is over-seasoned!
0:19:54 > 0:19:57I'm intrigued by the confit cabbage.
0:19:57 > 0:20:00Cabbage... HE GIGGLES
0:20:00 > 0:20:04Cor! That's well seasoned! Whoa-ho!
0:20:04 > 0:20:06Taste the cabbage.
0:20:07 > 0:20:09THEO LAUGHS
0:20:11 > 0:20:13- Ugh!- That's pretty, erm...
0:20:13 > 0:20:15Over to you, Michel!
0:20:16 > 0:20:21'For her dessert, Sophie has made a passion fruit souffle.'
0:20:25 > 0:20:28It is really light. It's holding up.
0:20:28 > 0:20:31You've got a kick of passion fruit because of the grains on the top,
0:20:31 > 0:20:35but the actual mix itself is just egg white.
0:20:35 > 0:20:38There's no depth of flavour.
0:20:42 > 0:20:46- It's not a traditional Roux brothers creme patisserie base.- No.
0:20:46 > 0:20:49It hasn't got any flavour, apart from the passion fruit on the top.
0:20:52 > 0:20:55We need to choose two dishes
0:20:55 > 0:20:58out of these three here.
0:20:59 > 0:21:02I think we should go with the chicken with the black pudding,
0:21:02 > 0:21:04and the duck supreme.
0:21:04 > 0:21:07The starter - you need to show off your skills.
0:21:07 > 0:21:11- Let's not get rid of the black pudding, let's do something with it.- OK.
0:21:11 > 0:21:13Blitz it up,
0:21:13 > 0:21:16put three pieces of your stuffed leg
0:21:16 > 0:21:18- and your sauce...- Round the outside.
0:21:18 > 0:21:21But it needs to be refined because it's far too sharp.
0:21:21 > 0:21:23The main course -
0:21:23 > 0:21:26- the duck needs to be trimmed down properly.- Yes.
0:21:26 > 0:21:29Mashed potato - be generous with it because it's delicious!
0:21:29 > 0:21:32Don't do a swipe.
0:21:32 > 0:21:34- Do a dollop.- Do a big spoonful!
0:21:34 > 0:21:39- The cabbage...- Less salt!- Ugh!
0:21:39 > 0:21:42- And I'd love to see some duck leg in there.- Yes.
0:21:42 > 0:21:46I really do believe that you have got what it takes.
0:21:46 > 0:21:50So chill out a bit, get yourself organised.
0:21:50 > 0:21:53- Remember -- I'll just be a mini you. - You be a mini me!
0:21:53 > 0:21:55I love it! I love it!
0:21:58 > 0:22:01That, to me, was terrible.
0:22:01 > 0:22:03That's really upset me.
0:22:03 > 0:22:07I know I'm better than that and I know I can do better than that and, er,
0:22:07 > 0:22:09and I didn't do it today.
0:22:09 > 0:22:11I think I need to pick myself back up now,
0:22:11 > 0:22:14have a little bit of a breather and I'll be fine.
0:22:18 > 0:22:22'Jamie is the last student to present his menu.'
0:22:22 > 0:22:26Five minutes, Jamie, OK? Clean that bench. Clean that bench.
0:22:26 > 0:22:29If you work clean and tidy, your mind will be clean and tidy.
0:22:29 > 0:22:32- Yes, Chef. - That's when you will deliver something really exceptional,
0:22:32 > 0:22:35- something that you'll be proud of, Jamie.- Right.
0:22:38 > 0:22:42This is very much about, you know, me and Jamie, we're in this together.
0:22:43 > 0:22:46- They need a good rest, those, as well, yes?- Yes.
0:22:46 > 0:22:51I'm the one that's mentoring him. I take responsibility.
0:22:51 > 0:22:54I pushed him in the right direction, in what I believe in.
0:22:55 > 0:22:58- Have you thought about your presentation?- I have, Chef.
0:22:58 > 0:23:00Nice and clean. Nice and clean.
0:23:00 > 0:23:04But then, at the end of the day, he's the one that's got to deliver
0:23:04 > 0:23:07and he's the one that will deserve the plaudits,
0:23:07 > 0:23:09if he wins.
0:23:27 > 0:23:30- OK?- Yes, Chef.
0:23:36 > 0:23:40'Jamie's starter is seared Orkney scallops
0:23:40 > 0:23:45'with celeriac puree, apple and crispy chicken skin.'
0:23:52 > 0:23:54The scallops are undercooked.
0:23:54 > 0:23:58- It's a fine, fine line between undercooked and overcooked.- Yes.
0:23:58 > 0:24:00You're missing ten seconds,
0:24:00 > 0:24:03- five to ten seconds in the pan there. - Yes.
0:24:05 > 0:24:07- The chicken skin is too salty.- Yes.
0:24:07 > 0:24:09- It's crispy, but it's too salty.- Yes.
0:24:09 > 0:24:12- The puree's good. The rest, we've got a lot of work there.- Yes.
0:24:12 > 0:24:15A lot of work.
0:24:15 > 0:24:19- Mm.- It's almost sashimi.
0:24:19 > 0:24:22It is, isn't it? I know my dad wouldn't eat it.
0:24:23 > 0:24:26- Good celeriac, though. Really strong and pungent.- Yep.
0:24:27 > 0:24:31'For his main, Jamie has roasted grey-legged partridge
0:24:31 > 0:24:36and served it with a cabbage ball of leg meat and Jerusalem artichokes.'
0:24:36 > 0:24:38Let's taste.
0:24:44 > 0:24:48- Mm?- Yes, Chef. - It's not cooked, Chef.- No.
0:24:48 > 0:24:51- It's raw. That's raw, as well.- Yes.
0:24:51 > 0:24:54If we served that to Pierre Koffmann, Albert Roux, Ruth Rogers,
0:24:54 > 0:24:57we might as well get our jackets and go back and get the train, boy.
0:24:57 > 0:25:00- Do you understand?- Yes.
0:25:00 > 0:25:02Is it nice and moist?
0:25:02 > 0:25:05Oof! Gee! A little bit rare.
0:25:08 > 0:25:12As far as the flavours go, a bit more seasoning,
0:25:12 > 0:25:15get the cooking a bit more accurate,
0:25:15 > 0:25:17it should be good.
0:25:17 > 0:25:21- I don't know about you, Theo, but... - I'm impressed.
0:25:21 > 0:25:25- Impressed and, er...- Worried. - A little bit worried.- Mm.
0:25:27 > 0:25:30'Jamie's dessert is a set chestnut cream
0:25:30 > 0:25:32'with pumpkin sorbet.'
0:25:37 > 0:25:41The taste is not bad, you know? It's not bad.
0:25:41 > 0:25:45But, for me, the pumpkin's sweet, the chestnut's sweet
0:25:45 > 0:25:48- and it's all the same kind of consistency.- Yes.
0:25:54 > 0:25:57Hm. I'm not too sure about that.
0:25:57 > 0:26:00- What is it?- I don't know!
0:26:00 > 0:26:04- Does it taste of chestnut?- No. - It doesn't really.
0:26:06 > 0:26:09- I'll have to think about this. I've got a lot to think about.- Yes.
0:26:11 > 0:26:14We can turn any of these dishes into something special,
0:26:14 > 0:26:20but we have to work on this together and you have to feel comfortable, OK?
0:26:20 > 0:26:24I think we can do something really good with the scallops and celeriac
0:26:24 > 0:26:26and the partridge. We can do something nice.
0:26:26 > 0:26:29OK, scallops... Think back to day one
0:26:29 > 0:26:32when we did the scallops and the fennel in the shell.
0:26:32 > 0:26:35We're going to do something similar with the celeriac.
0:26:35 > 0:26:37We're going to add a little bit of coriander seed,
0:26:37 > 0:26:41a little touch of curry powder and a touch of turmeric, as well.
0:26:41 > 0:26:45Your lovely herbs on top... It's going to sing, Jamie! OK?
0:26:45 > 0:26:47- Can you feel that dish?- Yes.
0:26:47 > 0:26:49- Do you get excited by it?- Yes. - OK. Good.
0:26:49 > 0:26:54Now, when we do the partridge, these judges love game,
0:26:54 > 0:26:57if we get this partridge right, they'll be happy.
0:26:57 > 0:26:59If we do it like we've done here,
0:26:59 > 0:27:03- we're in big trouble, young man. Do you understand me?- Yes.
0:27:05 > 0:27:08I think my confidence has taken a bit of a knock.
0:27:08 > 0:27:11I was confident in those dishes when they were on paper.
0:27:11 > 0:27:14Having such a disastrous round there,
0:27:14 > 0:27:16it gives you a bit of a knock.
0:27:16 > 0:27:19There's no point getting too down. You need to keep your head up
0:27:19 > 0:27:23to put everything you've got into the next two dishes.
0:27:24 > 0:27:29'Now, all that remains is one final test.
0:27:30 > 0:27:34'Tomorrow night, the grand mentors arrive,
0:27:34 > 0:27:39'and Jamie, Sophie and David are on their own...
0:27:43 > 0:27:44Oh, yes!
0:27:44 > 0:27:47'..to be judged
0:27:47 > 0:27:50'by three of the world's greatest chefs.'
0:27:50 > 0:27:55I've had experience of my father being grumpy for a month
0:27:55 > 0:27:58because a plate of food that I served him
0:27:58 > 0:28:00wasn't to his liking.
0:28:02 > 0:28:05Subtitles by Red Bee Media Ltd