0:00:02 > 0:00:05Getting to the top of any profession takes not only skill
0:00:05 > 0:00:09and determination but a few breaks along the way.
0:00:09 > 0:00:11Show me what a good cook you are.
0:00:12 > 0:00:17Tom Kitchin, Theo Randall and Michel Roux Junior have all been
0:00:17 > 0:00:20helped in their careers by someone who believed in them.
0:00:20 > 0:00:24Think it will be very difficult for any chef to achieve greatness
0:00:24 > 0:00:26without a mentor.
0:00:26 > 0:00:28Put it through one more time.
0:00:30 > 0:00:34Now they want to give someone else that same chance...
0:00:35 > 0:00:37Out, out, out, out, out, out!
0:00:37 > 0:00:40..by going back to catering college to find a young student
0:00:40 > 0:00:43they can each take under their wing as their own protege.
0:00:45 > 0:00:47It's such a gruelling industry.
0:00:47 > 0:00:51If you want to get to the top, you need to work with the best.
0:00:51 > 0:00:55- Look at you. You're excited! Huh? You're excited!- Definitely excited.
0:00:55 > 0:00:56Hallelujah!
0:01:03 > 0:01:07Tom, Theo and Michel are searching for someone who
0:01:07 > 0:01:09they think is a worthy apprentice.
0:01:09 > 0:01:11- Happy, Chef Shonagh?- Think so!
0:01:12 > 0:01:14They each have a week to select
0:01:14 > 0:01:16and train up their strongest candidates...
0:01:16 > 0:01:18- Mm!- Two things on the go at the same time.
0:01:18 > 0:01:20Come on, come on, come on, come on, come on!
0:01:20 > 0:01:23Or even three things on the go! Multitask. Come on!
0:01:24 > 0:01:28..before they compete against each other to see who has the best
0:01:28 > 0:01:29protege.
0:01:32 > 0:01:34This week, it's Tom's search.
0:01:35 > 0:01:38Over the last few days, he has returned to his old catering
0:01:38 > 0:01:42college in Perth and shortlisted four of their best students.
0:01:45 > 0:01:47I am so happy!
0:01:53 > 0:01:57Today, Michel and Theo are heading to meet Tom in Scotland to
0:01:57 > 0:02:00get a sense of their competition for the first time.
0:02:04 > 0:02:08Tom's style is heavily influenced by the game that Scotland is famed for.
0:02:08 > 0:02:11So he's pinning his hopes on this unique produce to
0:02:11 > 0:02:12impress his guests.
0:02:19 > 0:02:24Melville Castle used to be a hunting lodge for Mary Queen of Scots.
0:02:24 > 0:02:26This is where we're going to be cooking today.
0:02:26 > 0:02:30Guys, Ronnie Gregor is one of the most important people
0:02:30 > 0:02:33I have in my business, OK?
0:02:33 > 0:02:36What he doesn't know about game isn't worth knowing.
0:02:41 > 0:02:42Wood pigeon.
0:02:44 > 0:02:46And mallard duck.
0:02:46 > 0:02:49For me, this is the holy grail of produce, the game season,
0:02:49 > 0:02:54something that Scotland is renowned for. This is me, 110%!
0:02:54 > 0:02:57When I touch this, my heart's pounding with excitement,
0:02:57 > 0:03:01- my eyes light up.- Where I grew up, we have a gamekeeper as well.
0:03:01 > 0:03:02And have you cooked much game before?
0:03:02 > 0:03:05I've not cooked it before but I've had it been cooked for me at home.
0:03:05 > 0:03:06- Mum does all the time, so yeah.- OK.
0:03:06 > 0:03:09And Jordan, you ever seen something like this before?
0:03:09 > 0:03:11Yeah, usually get a few of my friends shooting their own grouse.
0:03:11 > 0:03:15- OK.- I get given them as well as pheasant and just pluck them myself.
0:03:15 > 0:03:18So you're all pretty clued up on the clay game there.
0:03:18 > 0:03:20So it should be OK today. We should be fine.
0:03:20 > 0:03:23We're going to do something special with it, guys, right? Yeah?
0:03:23 > 0:03:25Let's get this down to the kitchen,
0:03:25 > 0:03:27and we'd better start preparing soon, yeah?
0:03:27 > 0:03:30If a chef doesn't get excited about game in my restaurant,
0:03:30 > 0:03:32then there's no point to be there.
0:03:32 > 0:03:34Go, go! Go work in a pizzeria!
0:03:36 > 0:03:40Guys, it's really important that I tell you who we're cooking for today.
0:03:40 > 0:03:44One of our guests is possibly the most iconic Italian
0:03:44 > 0:03:49chef in the United Kingdom. His name is Theo Randall.
0:03:49 > 0:03:52The other guest is no other than Michel Roux Junior, OK?
0:03:52 > 0:03:55Very exciting, guys. I really want you to embrace that.
0:03:55 > 0:03:56Let's keep going there.
0:03:59 > 0:04:02Tom is encouraging his students to come up with their own
0:04:02 > 0:04:07ideas for a dish that utilises the local game and produce.
0:04:07 > 0:04:09Well, of course, it's a massive day for the students,
0:04:09 > 0:04:14but for me personally, because today, Michel and Theo are going to really
0:04:14 > 0:04:19see what my students, my potential protege, what level they're at.
0:04:19 > 0:04:21This is a competition.
0:04:21 > 0:04:23Never cooked for anyone like this, ever.
0:04:23 > 0:04:25Dream to, but never have.
0:04:25 > 0:04:28Just to know that I'm cooking for someone that I daily look up to,
0:04:28 > 0:04:29it's just amazing.
0:04:31 > 0:04:34- Oh, here we go!- It's quite impressive, isn't it?- Very nice.
0:04:36 > 0:04:39They are big, big names in the industry, but I'm just trying to
0:04:39 > 0:04:43keep it out of my mind, just focus on trying to do the best I can.
0:04:43 > 0:04:47Butterflies, stomach's turning a bit and just nervous overall.
0:04:47 > 0:04:49You know, you just want to get it right. It's like make or break.
0:04:53 > 0:04:55Mm!
0:04:55 > 0:04:58- I think Tom's trying to impress us. - I think he is, isn't he?
0:04:58 > 0:04:59Gentlemen.
0:04:59 > 0:05:03- Hello!- Welcome!- How are you? Good to see you.- How are you?
0:05:03 > 0:05:08- Nice to see you. Michel, how are you?- Very well.- Very well. Welcome.
0:05:08 > 0:05:11- Melville Castle, welcome to Scotland.- You smell of grouse!
0:05:11 > 0:05:13THEY LAUGH
0:05:13 > 0:05:16- I didn't want to say that, but yeah.- Goodness me! Yeah. Good.
0:05:16 > 0:05:18Well, you should have seen their wee faces.
0:05:18 > 0:05:22We just told them who was here. Unbelievable! Bless!
0:05:22 > 0:05:23So we're down to four now.
0:05:23 > 0:05:25It's been really fascinating
0:05:25 > 0:05:29because not only are you looking for the most talented chef,
0:05:29 > 0:05:33but you're wanting to pass on your knowledge and your passion.
0:05:33 > 0:05:38So the personality is really important. Big test for them today.
0:05:38 > 0:05:41Massive test. I'd better get downstairs and see what's happening!
0:05:41 > 0:05:42THEY LAUGH
0:05:43 > 0:05:47- He looked fairly confident.- I think he's got some good cooks there.
0:05:47 > 0:05:49THEY LAUGH
0:05:49 > 0:05:53- Shall we go down and sabotage the kitchen?- Well, we might have to!
0:05:53 > 0:05:54THEY LAUGH
0:05:56 > 0:06:00Downstairs in the kitchen, the students have started their dishes.
0:06:01 > 0:06:03Jordan has chosen to use the rabbit.
0:06:05 > 0:06:06Jamie is using the mallard.
0:06:08 > 0:06:12Harriet is making a dessert using the local fruits.
0:06:12 > 0:06:16And Shaun wants to use the pigeon but can't decide what to do with it.
0:06:16 > 0:06:19If you go with your ideas, Tom's going to be able to guide you
0:06:19 > 0:06:21and tell you what's going to go best or not.
0:06:21 > 0:06:26You've got leeks, you've got your beetroot. Yeah? Get those cooking!
0:06:26 > 0:06:28Get those cooking! You need to get those cooking.
0:06:28 > 0:06:30I think Shaun is just struggling with his repertoire.
0:06:30 > 0:06:34His repertoire is not enough to deal with these kind of ingredients.
0:06:34 > 0:06:37I've helped him, I've nurtured him, but the ideas have to come from him.
0:06:40 > 0:06:44What I've decided is it's going to be like a wood pigeon salad.
0:06:44 > 0:06:46I need to just show that I do have ideas in my head.
0:06:46 > 0:06:49I need to show him that I can season and cook food properly.
0:06:49 > 0:06:53What I'm really looking for today is for someone to rise to the challenge.
0:06:53 > 0:06:55You really give me something special that, you know,
0:06:55 > 0:06:59I can then help mentor that dish and take it to the next level as well.
0:07:01 > 0:07:06Jordan is using the rabbit to make a mousse filling for some ravioli.
0:07:06 > 0:07:08I want to see that. Work it, work, work it!
0:07:08 > 0:07:10We don't use machines to make pasta.
0:07:10 > 0:07:14- We use what God gave us, our hands, OK?- Best utensils in the world.
0:07:14 > 0:07:16Best utensils in the world. Exactly, young man!
0:07:20 > 0:07:21I'm doing a pasta dish
0:07:21 > 0:07:24and I've got someone who has done pasta their whole life.
0:07:24 > 0:07:25No pressure(!)
0:07:26 > 0:07:29It's a long way to come on an empty stomach.
0:07:29 > 0:07:31THEY LAUGH
0:07:33 > 0:07:35Jamie's planned his mallard dish,
0:07:35 > 0:07:39but he needs some pointers on the correct preparation of the bird.
0:07:39 > 0:07:42- You plucked many birds, Jamie? - I've done a few, chef, yes.
0:07:43 > 0:07:49Many, many cold winter's mornings I've spent plucking birds.
0:07:49 > 0:07:52Thank you. So first, you're using your two fingers here, your pincers.
0:07:52 > 0:07:54It's like a crab claw.
0:07:54 > 0:07:56This is what the exciting thing about being a chef is.
0:07:56 > 0:08:00- Do you get it, Jamie? - Yeah, yeah.- Do you get it?
0:08:00 > 0:08:02This is what it's all about. Right, come on. Let's go there.
0:08:02 > 0:08:05- We need to crack on there. - I've not done mallard before.
0:08:05 > 0:08:08I've done quite a bit with pheasants before.
0:08:08 > 0:08:11I think getting us involved in ingredients is brilliant,
0:08:11 > 0:08:13being able to use something so fresh.
0:08:13 > 0:08:16- I'm just trying to get this finer stuff off.- OK.
0:08:16 > 0:08:20- You're doing well there. You're doing well. It's great work.- Cheers, chef.
0:08:20 > 0:08:24Bit nervous about the main course of the day, so a lot of pressure.
0:08:24 > 0:08:25Got to get it right.
0:08:28 > 0:08:32So Harriet, today, she's going to do a traditional crumble.
0:08:32 > 0:08:35How delighted was I that she said she was going to use the elderberries?
0:08:36 > 0:08:40Something unusual, something to impress the guys.
0:08:40 > 0:08:44Look at your hands! Look! Isn't that amazing? That's wild!
0:08:44 > 0:08:46You know, it's growing wild at this time of year.
0:08:46 > 0:08:50We need to get them cooking and get that amazing syrup
0:08:50 > 0:08:54that you're going to get from the elderberries. That colour is so bang!
0:08:54 > 0:08:56You know? It's really amazing.
0:08:56 > 0:08:58Yeah, definitely starting to understand that
0:08:58 > 0:08:59it's from nature to plate.
0:08:59 > 0:09:01I mean, the game that was brought in this morning,
0:09:01 > 0:09:03the fruit that I'm using today is fresh.
0:09:03 > 0:09:06Nothing's been sitting around, we're not waiting for stuff.
0:09:08 > 0:09:12What I have said to her is I don't want a crumble that you
0:09:12 > 0:09:16get at home on a Sunday with your mummy and your granny, OK?
0:09:16 > 0:09:19Today, I want a crumble that's going to go wow!
0:09:19 > 0:09:22I can't wait to see what these young students have come up with
0:09:22 > 0:09:27and see what we're up against. We're not competitive. No.
0:09:27 > 0:09:28Chefs are not competitive!
0:09:28 > 0:09:30THEO LAUGHS
0:09:30 > 0:09:31Got to be kidding!
0:09:33 > 0:09:35Shaun's cooked some beetroot,
0:09:35 > 0:09:38but he's unsure how to blend it in with his pigeon salad.
0:09:39 > 0:09:42You take your beetroot, put it in the blender.
0:09:42 > 0:09:43IMITATES BLENDER
0:09:46 > 0:09:49- Needs to be smoother, doesn't it? - It's for your salad?- Yeah.
0:09:49 > 0:09:52Have you got more bite to it cos it's quite smooth?
0:09:52 > 0:09:56- Quite good if you would, like... - Right, cheers.
0:09:56 > 0:09:58Have you got mustard in it, Shaun? No?
0:09:58 > 0:10:00The flavour's really nice but it just needs a bit of bite to it.
0:10:02 > 0:10:05Meanwhile, Jordan is racing ahead.
0:10:05 > 0:10:10- I don't want that pasta rolled before I've tasted that mousse.- OK. - OK?
0:10:10 > 0:10:12- Yes, Chef.- Chef?
0:10:12 > 0:10:14Chef? Think about what we're doing here, huh?
0:10:14 > 0:10:19We're going to roll the pasta for Michel Roux and Theo Randall, OK?
0:10:19 > 0:10:22I don't even know what you've put in there, and you're firing ahead.
0:10:22 > 0:10:26- I love the enthusiasm, but use me. I'm here to help you. OK?- Yes, Chef.
0:10:26 > 0:10:28I can tell you right now, it's got no cream in it.
0:10:28 > 0:10:32- You know how to do a tester when you do a mousse?- No, Chef.
0:10:32 > 0:10:34You take a little spoon of the mousse,
0:10:34 > 0:10:36- you poach it and then we taste it. - OK.
0:10:36 > 0:10:38- OK?- Yes, Chef.
0:10:45 > 0:10:49Yeah, just a bit anxious... as to how it's going to come out.
0:10:52 > 0:10:55I tell you what, though. This is like the Rock of Gibraltar. Feel that.
0:10:55 > 0:10:59It's rubber, Chef. OK? So how do we get rid of that rubber effect?
0:10:59 > 0:11:00- Some more cream?- More cream.
0:11:02 > 0:11:04- Everything is in your shoes now. - OK, Chef.
0:11:05 > 0:11:09'Cooking round Tom, you do pick up quite a lot of stuff.'
0:11:09 > 0:11:11I really couldn't imagine cooking with him all the time.
0:11:11 > 0:11:14It should be a dream. It would be.
0:11:16 > 0:11:18As well as using the mallard crown,
0:11:18 > 0:11:22Tom wants Jamie to confit the legs for his main course.
0:11:22 > 0:11:28There isn't a dish that symbolises French food than confit de canard.
0:11:28 > 0:11:31- You see the skin there?- Yup. - That has to be crispy.
0:11:31 > 0:11:34Confit de canard without a crispy skin?
0:11:34 > 0:11:36Michel Roux ain't going to be happy!
0:11:39 > 0:11:43While the three boys are learning new techniques for their dishes,
0:11:43 > 0:11:47Harriet, who has been very strong so far, is quietly confident.
0:11:48 > 0:11:51- Would Granny Baker crumble off separately?- Definitely not.
0:11:51 > 0:11:54- Excellent! Good. What's your thinking with that?- It's going to be crispy.
0:11:54 > 0:11:57I'm not going to have the rest of it being really soggy on top.
0:11:57 > 0:11:59It's not going to sink in and be gooey.
0:11:59 > 0:12:01It's going to have some crunch to it.
0:12:03 > 0:12:06- And oats as well?- Yeah. - Very Scottish! I like that.
0:12:09 > 0:12:12- Right. What's it going to be like? - That's the question.
0:12:13 > 0:12:17- Jamie, are the duck legs cooking? - Can you feel that duck? That's too hot.
0:12:17 > 0:12:20- That's too hot, Chef? What does confit mean?- To slowly cook, Chef.
0:12:20 > 0:12:22- Slowly cooked. What's that? - It's getting deep-fried.
0:12:22 > 0:12:25I never said boil it ferociously!
0:12:25 > 0:12:27It's not a fried chicken burger! OK?
0:12:27 > 0:12:29- This is a mallard leg.- Yup.
0:12:29 > 0:12:32Guys, I want you to understand, I'm here to help a little bit,
0:12:32 > 0:12:34but I'm not here to do it for you today.
0:12:34 > 0:12:36This dish is yours, OK?
0:12:36 > 0:12:38Of course, there's four of you left now.
0:12:38 > 0:12:41After today, though, there'll only be three.
0:12:43 > 0:12:45These guys are from college,
0:12:45 > 0:12:47but now they're cooking for Theo Randall and Michel Roux.
0:12:47 > 0:12:51My heart is pounding, you know? Any chef in the country would be nervous.
0:12:53 > 0:12:5718-year-old Shaun will be first to serve the chefs.
0:12:57 > 0:13:01Once you've cooked that, you need to rest it for three or four minutes.
0:13:01 > 0:13:04- It needs to be pink.- Yes, Chef.- Not raw. Remember who you're cooking for.
0:13:04 > 0:13:09- Yes, Chef.- This is, quite simply, the biggest cooking day of your life.
0:13:14 > 0:13:17We want to see a little bit of Tom in the plate.
0:13:17 > 0:13:19It's about individual characters, yes,
0:13:19 > 0:13:23but we want to see something of Tom. The identity has to be there.
0:13:27 > 0:13:29What's the matter, Shaun?
0:13:29 > 0:13:32- All my leeks just keep falling apart, Chef.- Huh?
0:13:32 > 0:13:33My leeks just keep falling apart.
0:13:41 > 0:13:45- Yeah.- What you thinking?- I'm thinking that they're undercooked.
0:13:45 > 0:13:47- They're undercooked, Chef.- Yes.- OK?
0:13:47 > 0:13:51You cannot serve raw pigeon to Michel and Theo.
0:13:51 > 0:13:54- Do you understand me? I will not let you do that, OK?- Yes, Chef.
0:13:54 > 0:13:58This has to be right this time. There is no second chance with this.
0:14:03 > 0:14:05- Better?- Yes, Chef.
0:14:10 > 0:14:12To the lift.
0:14:18 > 0:14:20- OK?- Yeah.- Hey.
0:14:20 > 0:14:23- No-one said it'd be easy, OK? - Yes, Chef.
0:14:23 > 0:14:25OK. Get cleaned up.
0:14:26 > 0:14:29- Were you happy with it? - Could have been better.
0:14:29 > 0:14:31I'm not sure if it's good enough.
0:14:37 > 0:14:39- Thank you.- Mm!
0:14:40 > 0:14:44Shaun's starter is a roast pigeon salad with pickled carrots
0:14:44 > 0:14:46and turnips, braised leeks,
0:14:46 > 0:14:49bacon crisp and beetroot cubes and dressing.
0:14:54 > 0:14:58- Pigeon's nicely cooked.- It's actually very tender. Well rested.
0:14:58 > 0:15:00What do you think of the pickles?
0:15:00 > 0:15:02For me, they're a little bit too crunchy.
0:15:02 > 0:15:04I think they should be a bit more cooked. I like the leek.
0:15:04 > 0:15:07- It's a pretty good flavour. - I'm with you on the leek. I love it.
0:15:07 > 0:15:10And it really goes well with the pigeon breast.
0:15:10 > 0:15:11- I must say, I enjoyed that.- Mm.
0:15:14 > 0:15:18- Shaun.- Yes?- Have you ever met Theo and Michel?- No, I haven't, no.
0:15:19 > 0:15:21They're waiting for you.
0:15:22 > 0:15:26That got your bellies sinking, didn't it?
0:15:26 > 0:15:28Boom, boom, boom, boom, boom!
0:15:36 > 0:15:39- How old are you, Shaun?- I'm 18. - How long have you been cooking?
0:15:39 > 0:15:42I've been cooking since I was 14, helping my mum.
0:15:42 > 0:15:44She had a catering business so I was helping her with that.
0:15:44 > 0:15:48But working in a proper restaurant, I started a couple of years ago.
0:15:48 > 0:15:52- Do you think Tom is a good teacher? - Yeah, I do. I like Tom as a teacher.
0:15:52 > 0:15:54He takes your views onboard but he kind of pushes you
0:15:54 > 0:15:57in the right direction and shows his philosophy of cooking.
0:15:57 > 0:15:59So you think you're good enough to be Tom's protege?
0:15:59 > 0:16:02I hope my food here today shows it, and just past experience
0:16:02 > 0:16:05on other days hopefully shows that I can be his protege.
0:16:05 > 0:16:08- Well, that was great. Really good effort. Thank you, Shaun.- Thank you.
0:16:11 > 0:16:15Coming up here and seeing the clean plates was just an amazing feeling.
0:16:15 > 0:16:18Just to get feedback from any world top chef is good,
0:16:18 > 0:16:21but to hear it from those two themselves is just...
0:16:21 > 0:16:22it's unbelievable!
0:16:32 > 0:16:34- Confident guy.- He's passionate. - Yeah.
0:16:34 > 0:16:37- His mother cooks, which is a good sign.- Mm.- Always a good sign.
0:16:40 > 0:16:43- This is a massive moment in your career, Jordan.- Yup.
0:16:43 > 0:16:47The challenge for Jordan's dish is that the rabbit mousse filling
0:16:47 > 0:16:52has to be cooked through without the pasta falling apart around it.
0:16:52 > 0:16:56Got to make sure I get the pasta right and I don't serve raw mousse.
0:17:02 > 0:17:04You don't take it with a tong!
0:17:04 > 0:17:06- What's going to happen? - It's going to break.
0:17:06 > 0:17:10It's going to break, Chef! Theo Randall, huh? Italian master!
0:17:17 > 0:17:19- Is that OK, Chef? - I'm not here to tell you if it's OK.
0:17:19 > 0:17:22If you're happy with it, then send it.
0:17:22 > 0:17:24If you're not happy, don't send it.
0:17:32 > 0:17:35- Are you happy?- Yes. - OK. To the lift, let's go.
0:17:44 > 0:17:46Mm, wow!
0:17:46 > 0:17:50Jordan's rabbit mousse ravioli is resting on a bed of carrots,
0:17:50 > 0:17:54turnips and chanterelle mushrooms, topped with rack of rabbit
0:17:54 > 0:17:57and served with a braised rabbit liquor.
0:17:57 > 0:17:59You happy with that?
0:18:02 > 0:18:03- Yeah?- All right, aye.
0:18:10 > 0:18:13It's quite a bit of skill level in the pasta. And it hasn't burst.
0:18:13 > 0:18:17- The seasoning...I thought was pretty good.- I like the rabbit.
0:18:17 > 0:18:18I like the filling of the ravioli.
0:18:18 > 0:18:21I thought it was a really lovely taste. Lots of flavour.
0:18:21 > 0:18:24I think whoever cooked this has got really good taste buds.
0:18:24 > 0:18:28It's sharp and clear... defined cooking.
0:18:32 > 0:18:36- Hello.- Have a seat.- What's your name?
0:18:36 > 0:18:40- Jordan.- Jordan.- Nice to meet yous.
0:18:40 > 0:18:44- Good to see you. You look incredibly young!- Yeah, I've just turned 18.
0:18:44 > 0:18:49- Just turned 18?- Your dish was very nice. We enjoyed it.- Thank you.
0:18:49 > 0:18:51- Is this dish your creation?- Yeah.
0:18:51 > 0:18:53Is it something that you've done before?
0:18:53 > 0:18:55I've never made that dish before, no.
0:18:55 > 0:18:58It's my first time actually working with rabbit.
0:18:58 > 0:18:59- Really?- Yeah.- Well done!
0:18:59 > 0:19:01So where do you see yourself in ten years' time?
0:19:01 > 0:19:06Hopefully working in a Michelin-star restaurant as a sous chef
0:19:06 > 0:19:10- or maybe have my own place one day. - So you're ambitious?- Yeah, very!
0:19:10 > 0:19:14- Well, I'm impressed. You've done well.- Thank you.- Thank you.
0:19:16 > 0:19:20Scary! Very scary! Still kind of shaking.
0:19:20 > 0:19:22Probably give up everything just to be his protege.
0:19:22 > 0:19:24Be the best thing ever.
0:19:24 > 0:19:27I'm going to get a bit anxious here.
0:19:27 > 0:19:31I mean, they've got two bright young kids, you know?
0:19:31 > 0:19:34And really wanting to succeed.
0:19:36 > 0:19:38You don't give very much away!
0:19:38 > 0:19:43Today was important that I guided you to a certain stage,
0:19:43 > 0:19:46but then after that, it was yours.
0:19:46 > 0:19:51I've held your hands, but sometimes, I need to let you go.
0:19:52 > 0:19:54I wanted to see what you could do today.
0:19:57 > 0:20:02- Jamie? Main course next. Yes, Chef. In the zone, big man, huh?- Yup.
0:20:04 > 0:20:07A bit nervous, after seeing the first couple of guys
0:20:07 > 0:20:08putting their dishes up, you know?
0:20:08 > 0:20:12Biggest people I've ever cooked for in my life. The pressure's on.
0:20:13 > 0:20:14Cheers, Chef.
0:20:16 > 0:20:18Don't think I can serve the duck legs.
0:20:18 > 0:20:21- You don't think you're going to serve them?- Don't think so, Chef.
0:20:21 > 0:20:24- Why's that? - Just dried it out slightly.
0:20:24 > 0:20:25Just don't know if they're good enough.
0:20:25 > 0:20:28So you're going to serve the duck legs or not, Jamie?
0:20:28 > 0:20:30- Not too sure, Chef. - Five minutes, big man.
0:20:36 > 0:20:39OK, Jamie. Tatin's on. Legs - what we going to do?
0:20:39 > 0:20:41- Serve them or not? - I'm going to serve them, Chef.
0:20:50 > 0:20:51Gone.
0:20:53 > 0:20:55Relieved to get it out, but just sort of nervous
0:20:55 > 0:20:58to see what they think about it as well.
0:20:59 > 0:21:00For his main course,
0:21:00 > 0:21:05Jamie has served the mallard crown with a confit of the legs
0:21:05 > 0:21:07accompanied by an endive tart tatin
0:21:07 > 0:21:10and a plum and rowanberry sauce.
0:21:10 > 0:21:12Lovely, lovely aromas coming through.
0:21:12 > 0:21:15- Yeah, very nice.- And I think the presentation is very Tom, actually.
0:21:15 > 0:21:16Yeah.
0:21:19 > 0:21:23Good sauce. I do like that. Very good balance of flavours as well.
0:21:23 > 0:21:25It's the sweetness. And the rowanberries.
0:21:25 > 0:21:27I mean, they're delicious.
0:21:27 > 0:21:29Well, I think it's heavily influenced by Tom.
0:21:29 > 0:21:31It's got everything, hasn't it? I enjoyed that.
0:21:32 > 0:21:35Really. I can't find much fault with that.
0:21:45 > 0:21:50- Hello.- Hi, guys.- Have a seat. What's your name?- Jamie.- Jamie?- Yup.
0:21:51 > 0:21:53- And how old are you, Jamie?- 17.
0:21:53 > 0:21:55I just can't get over the fact that you're 17
0:21:55 > 0:21:57and you managed to cook mallard to this standard!
0:21:57 > 0:22:01Your dish was delicious. I mean, it really was beautifully cooked.
0:22:01 > 0:22:03- Thank you.- What are your ambitions?
0:22:03 > 0:22:05I'm not really sure at the minute, you know?
0:22:05 > 0:22:08I'm just sort of finding... finding my feet.
0:22:08 > 0:22:10Would you like to have your own restaurant?
0:22:10 > 0:22:12I think maybe eventually, but you see a lot of people,
0:22:12 > 0:22:14like, doing it quite young and that.
0:22:14 > 0:22:17I'd like to eventually have a head chef's role first
0:22:17 > 0:22:20- and then maybe, like, learn that way.- Yeah, that's very smart.
0:22:20 > 0:22:23- Well, you did a great job. Well done. Thank you.- Thank you very much.
0:22:23 > 0:22:24Thank you very much.
0:22:27 > 0:22:30Just sort of numb. Trying to take it all in.
0:22:33 > 0:22:37To get praise like that just sort of gives you a bit of a boost, you know?
0:22:37 > 0:22:40Maybe there are some very good chefs in Scotland!
0:22:40 > 0:22:41Well, we've had three of them.
0:22:41 > 0:22:43Want to find out what the fourth one's like!
0:22:44 > 0:22:50- Harriet? The time of destiny is approaching.- Yes, Chef.
0:22:50 > 0:22:51Let's see you deliver it.
0:22:56 > 0:22:58Presentation here is vital. This is the pastry.
0:22:58 > 0:23:01- You've had time to think about it. - Definitely.- I want to see that.
0:23:01 > 0:23:04I told you, I don't see Granny's crumble!
0:23:17 > 0:23:18Bye-bye, crumble!
0:23:20 > 0:23:24Harriet has served her pear and rhubarb crumble
0:23:24 > 0:23:26with a quenelle of Chantilly cream,
0:23:26 > 0:23:29creme anglaise and an elderberry sauce.
0:23:32 > 0:23:33I like the crumble topping.
0:23:33 > 0:23:36I thought it was good, it was crunchy, had lots of flavour.
0:23:36 > 0:23:38I thought the creme anglaise or custard was really nice.
0:23:38 > 0:23:41- In fact, there wasn't enough of it. - Yeah, yeah.
0:23:41 > 0:23:45The elderberry didn't have a great taste of elderberry.
0:23:45 > 0:23:48It just tasted quite, sort of, more sugary.
0:23:48 > 0:23:50- But everything is very, very sharp.- Too sharp.
0:23:53 > 0:23:57- Hello.- Hello. - So how has it been today?- Stressful.
0:23:57 > 0:24:01- But surely...you want to be a chef so you must enjoy pressure.- I do, yes.
0:24:01 > 0:24:04I think it was the waiting cos I'm sort of left at the end,
0:24:04 > 0:24:07- sort of like, "OK, let's go, let's go!"- The only thing,
0:24:07 > 0:24:10the apple seems slightly... quite tart.
0:24:10 > 0:24:12Because the rhubarb is quite sweet,
0:24:12 > 0:24:16so I was trying to balance out a bit but obviously, I got that bit wrong.
0:24:16 > 0:24:18But the crumble you made was delicious.
0:24:18 > 0:24:21I mean, it was really so crisp and sweet. It was very nice.
0:24:21 > 0:24:24- Thank you, Harriet. Well done. - Thank you very much.- Thanks.
0:24:26 > 0:24:29We're learning so much more each day that we're here.
0:24:29 > 0:24:31So I definitely want to go on and learn more
0:24:31 > 0:24:33and progress in the competition.
0:24:36 > 0:24:38I think Tom has done really well.
0:24:38 > 0:24:41I think he is genuinely a very good teacher.
0:24:41 > 0:24:43I can't wait to meet my students
0:24:43 > 0:24:47because I want to get my hands on them and I want to teach them
0:24:47 > 0:24:50as fast as I can because this is a very high level.
0:24:50 > 0:24:51The standard that's been set,
0:24:51 > 0:24:55we've really got to work pretty hard and pretty quick.
0:24:55 > 0:24:58I think there's two standout dishes today.
0:24:58 > 0:25:01I think Jordan, he really put an awful lot of soul and effort in.
0:25:01 > 0:25:04And in a way, a lot of understanding of good food,
0:25:04 > 0:25:07it's an incredible effort by a young student.
0:25:08 > 0:25:13And Jamie, you know, he doesn't wait for me. He's got his own opinions.
0:25:13 > 0:25:17But somehow, he manages to keep bringing off these dishes.
0:25:18 > 0:25:21Shaun, he's a bit lost today.
0:25:21 > 0:25:24But when you actually put him on the spot - "Use your imagination,
0:25:24 > 0:25:27"give me a dish," he's struggling a bit.
0:25:28 > 0:25:33With Harriet, from day one, she really has done fantastically well.
0:25:33 > 0:25:36But I was hoping she was going to really raise the bar today
0:25:36 > 0:25:39with her dessert. I used the words "Granny's crumble".
0:25:39 > 0:25:42I'm sorry, but it wasn't far off Granny's crumble.
0:25:42 > 0:25:46Ultimately, Tom is only looking for one protege.
0:25:46 > 0:25:48He must now decide which of the students to keep
0:25:48 > 0:25:50and which one to send home.
0:25:50 > 0:25:54- It's scary stuff.- What? - Scary stuff.- Oh, it is.
0:25:56 > 0:25:58A difficult decision...
0:25:58 > 0:26:01but this is not just about the strongest plate of food.
0:26:01 > 0:26:04For me, it's really important that I take everything
0:26:04 > 0:26:08into consideration from today and the days gone prior to today.
0:26:13 > 0:26:15Shaun, can I have a word, please?
0:26:20 > 0:26:23Shaun, big man... I'm really sorry, big man,
0:26:23 > 0:26:27but today, I feel that as much as I loved your dish,
0:26:27 > 0:26:30as much as I loved how you come along in this competition,
0:26:30 > 0:26:32I'm afraid I'm going to have to let you go.
0:26:32 > 0:26:34It's no problem at all, Chef.
0:26:34 > 0:26:38- I have to emphasise how far you have come as a chef.- OK.
0:26:38 > 0:26:39Keep it up, Shaun.
0:26:39 > 0:26:42- You can become a fantastic cook. - Thank you.- Well done.- Thank you.
0:26:49 > 0:26:53- Good luck, guys. All the best.- All the best to you, mate.- Well done.
0:26:53 > 0:26:56- Take care.- Catch you later. Cheers.- Well done, Shaun.
0:27:02 > 0:27:04I mean, I would have loved to have gone on.
0:27:04 > 0:27:06I just wasn't strong enough today.
0:27:06 > 0:27:08Wish I could have learned more, but it just happened.
0:27:08 > 0:27:11Overall, I'm happy with how I've done, how far I got.
0:27:13 > 0:27:16It's phenomenal. Down to three.
0:27:16 > 0:27:19I don't quite know what I'm doing, but hopefully,
0:27:19 > 0:27:21I'll keep doing it and keep impressing.
0:27:24 > 0:27:26It makes you feel that you can achieve something
0:27:26 > 0:27:28if you really set your heart on it.
0:27:28 > 0:27:32Hopefully, Tom will make me his protege.
0:27:32 > 0:27:33Jamie.
0:27:36 > 0:27:40Thought your duck today was absolutely brilliant.
0:27:40 > 0:27:41Cheers, Chef. Thank you.
0:27:41 > 0:27:45It was by far the dish of the day. It was fantastic.
0:27:45 > 0:27:49- It really meant everything to me. Well done.- Thanks very much, Chef.
0:27:52 > 0:27:54I can't really believe what I've done...
0:27:54 > 0:27:56Especially to get dish of the day,
0:27:56 > 0:27:59gives you a lot of confidence going into tomorrow, you know?
0:27:59 > 0:28:01Well done.
0:28:01 > 0:28:03TOM: I'm really proud of the guys in there.
0:28:03 > 0:28:06The three that are left, over the days we've been together,
0:28:06 > 0:28:08they have done an amazing job.
0:28:08 > 0:28:10They've really embraced what we've done.
0:28:10 > 0:28:14But not only that, this is the next generation of Scottish chefs!
0:28:14 > 0:28:17And if I can be part of that, I'm absolutely delighted.