0:00:02 > 0:00:07Getting to the top of any profession takes not only skill and determination,
0:00:07 > 0:00:09but 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 Jr have all been
0:00:17 > 0:00:19helped in their careers by someone who believed in them.
0:00:21 > 0:00:23I think it would be very difficult for any chef
0:00:23 > 0:00:26to achieve greatness without a mentor.
0:00:26 > 0:00:28Put it through one more time.
0:00:30 > 0:00:33Now, 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 > 0:00:44they 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 the top, you need to work with the best.
0:00:51 > 0:00:54- Look at you, you're excited! You're excited!- I'm really excited!
0:00:54 > 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 Shona?- I think so!
0:01:12 > 0:01:17They each have a week to select and train up their strongest candidates...
0:01:17 > 0:01:20Two things on the go at the same time, come on, come on, come on.
0:01:20 > 0:01:24Or even three things on the go! Multitask, come on.
0:01:24 > 0:01:26..before they compete against each other
0:01:26 > 0:01:28to see who has the best protege.
0:01:31 > 0:01:36This week, Theo has returned to his old catering college in Surrey.
0:01:36 > 0:01:40Over the last three days, he thinks he's found four students with
0:01:40 > 0:01:43the potential to become his protege.
0:01:43 > 0:01:46- My old teacher would not have been happy with that.- No.
0:01:46 > 0:01:48- For fresh pasta, that's very good.- Thank you.
0:01:54 > 0:01:58OK guys, this is where I get my inspiration from.
0:01:58 > 0:02:01This place has got the most incredible ingredients
0:02:01 > 0:02:04and I get really, really excited about coming here.
0:02:04 > 0:02:09Hidden underneath the railway arches of south-east London is Natoora,
0:02:09 > 0:02:12supplier of some of the finest Italian produce,
0:02:12 > 0:02:15brought here straight from the markets of Verona and Milan.
0:02:18 > 0:02:21Theo is hoping his students will be inspired to impress his guests,
0:02:21 > 0:02:25Michel and Tom, who are here to get a measure of the competition.
0:02:30 > 0:02:33So my philosophy is, find the ingredients and then write the menu.
0:02:33 > 0:02:36That's what I want you guys to do today. I want you to just...
0:02:36 > 0:02:39Use a bit of initiative, think about the ingredients,
0:02:39 > 0:02:42and then we're going to think about the dish afterwards, OK?
0:02:42 > 0:02:44We're so lucky, I can't tell you!
0:02:47 > 0:02:53- What is this?- Purple cauliflower? That's awesome.
0:02:53 > 0:02:56It's mega-league exciting, there's quite a lot of stuff here I didn't
0:02:56 > 0:02:58understand, there were so many, like, eggplants.
0:02:58 > 0:03:01- Do you know what these are, guys? - Chestnuts.- Chestnuts.
0:03:01 > 0:03:04So, we'll take a few of those and then...
0:03:04 > 0:03:06Some form of pumpkin.
0:03:06 > 0:03:08- Pumpkin.- Well, it's a squash, yeah.
0:03:08 > 0:03:10That's the biggest squash I've ever seen in my life.
0:03:10 > 0:03:14An incredible, dark orange flesh, these. They are really good in soup.
0:03:14 > 0:03:16- That would break my box. - Hold on tight.
0:03:16 > 0:03:19And then we've got some marvellous stuff, these are the new
0:03:19 > 0:03:22season's spiky artichokes, they've got amazing flavour.
0:03:22 > 0:03:24Your brain's kind of going everywhere,
0:03:24 > 0:03:26about possibilities to do.
0:03:26 > 0:03:29I haven't really got a clear plan yet.
0:03:29 > 0:03:32There are some amazing pears, where are those pears? Ah, yes.
0:03:32 > 0:03:34These are actually quite ripe.
0:03:37 > 0:03:39I think something with pears would be good.
0:03:40 > 0:03:44- Have you thought of a dish yet?- Kind of.- What are you thinking of doing?
0:03:44 > 0:03:47- I'm not going to say. - I'm not going to copy, am I? Hardly.
0:03:50 > 0:03:52They've really got to take on my style today.
0:03:52 > 0:03:56I mean, I really want to see them creating the food that I would like.
0:03:56 > 0:04:00Something that's really going to get Tom and Michel excited.
0:04:00 > 0:04:01OK, guys, come on, let's go!
0:04:03 > 0:04:05Got your boxes?
0:04:05 > 0:04:08- Welcome to your kitchen. - Oh, wow!- Oh...
0:04:08 > 0:04:11Now, you all thought you were going to back to my restaurant!
0:04:11 > 0:04:14- Yeah!- Oh, my God! - No chance of that.- Oh, dear.
0:04:14 > 0:04:17So, put your stuff down, I'm going to go and light the wood oven.
0:04:17 > 0:04:19Oh, no.
0:04:21 > 0:04:23OK, guys, pay attention, please.
0:04:23 > 0:04:25Now, you are going to be cooking for two of the best
0:04:25 > 0:04:27chefs in Britain today.
0:04:27 > 0:04:31Michel Roux Jr, and Tom Kitchin.
0:04:31 > 0:04:32OK, it's about my reputation here,
0:04:32 > 0:04:35so I really want you to pull out all the stops.
0:04:35 > 0:04:38You've got to cook something really good. Let's get on with it.
0:04:42 > 0:04:44I think I've got it.
0:04:44 > 0:04:45I'm really nervous now,
0:04:45 > 0:04:49three of the best chefs in the country tasting our food,
0:04:49 > 0:04:52that's pretty nerve-wracking but pretty amazing at the same time.
0:04:55 > 0:04:58I can't believe it. That has really excited me.
0:04:58 > 0:05:00That's just pushed me even harder now.
0:05:00 > 0:05:02It better work out.
0:05:04 > 0:05:08After yesterday, I realised actually they had virtually no
0:05:08 > 0:05:11experience at all and for me, it is an uphill battle.
0:05:12 > 0:05:17But today, I want to see some passion and some good food.
0:05:19 > 0:05:20A dining room in an office?
0:05:20 > 0:05:22I'm used to the finest surroundings in Mayfair
0:05:22 > 0:05:25- when I'm having lunch with you, Michel.- Ha!
0:05:28 > 0:05:31I think Theo is going to be a really good teacher.
0:05:31 > 0:05:35- He's got that patience...- He's got that calmness about him.- ..yeah.
0:05:35 > 0:05:37It's Michel Roux, guys, come on.
0:05:37 > 0:05:40He's got, like, the best palate in the world, that bloke,
0:05:40 > 0:05:42he really does.
0:05:42 > 0:05:45Salt and pepper in there? Where's your seasoning?
0:05:45 > 0:05:47Where's the salt and pepper? Here, get them in.
0:05:47 > 0:05:50So far, Nathan has been one of Theo's favourites.
0:05:51 > 0:05:55Today, he has chosen to build a starter around the squash,
0:05:55 > 0:05:59roasting it to make a rustic Italian soup with a sofrito base
0:05:59 > 0:06:01of carrot, celery, and onion.
0:06:03 > 0:06:06- You're going to make the soup in this pan, yes?- Yeah.- Right.
0:06:06 > 0:06:10Get it on the stove. OK, right, now, onion, where's your onion?
0:06:10 > 0:06:13That's got to be cooked slowly, yeah?
0:06:13 > 0:06:15So, you can't just do one thing at a time. Multitask.
0:06:15 > 0:06:18- You want to be a professional chef, don't you?- Yes.
0:06:18 > 0:06:21- Yeah, you wouldn't stand there doing this, would you?- No, Chef. Sorry.
0:06:21 > 0:06:23OK. So, get on with it.
0:06:24 > 0:06:27Hayley's food has also impressed Theo,
0:06:27 > 0:06:28but her lack of speed hasn't.
0:06:29 > 0:06:34Today, she has chosen to make rabbit stuffed pasta with Italian mushrooms.
0:06:35 > 0:06:39- Have you ever cooked rabbit before? - No, never. So...
0:06:39 > 0:06:41Do you have a rabbit?
0:06:41 > 0:06:43- No, thankfully. - Did you have a rabbit?
0:06:43 > 0:06:45- No, I've never had a rabbit.- OK.
0:06:45 > 0:06:49- Quite comfortable with cooking it. - You're comfortable with cooking it.
0:06:49 > 0:06:51- But not...- You're not preparing it.
0:06:51 > 0:06:53So, I've just chopped the rabbit up.
0:06:53 > 0:06:55I'm going to start sealing this off, you can
0:06:55 > 0:06:57bring your celery and carrots over,
0:06:57 > 0:07:00we want some thyme, a clove of garlic, and that white wine. OK?
0:07:00 > 0:07:03Thyme, a clove of garlic, and white wine. Yep.
0:07:08 > 0:07:11OK, guys, I can't do all your cooking,
0:07:11 > 0:07:14so you've got to do it yourself. Rabbit's on, start turning it over.
0:07:14 > 0:07:16Bring the vegetables over there, please.
0:07:16 > 0:07:19When you're sharing a lifetime's worth of knowledge,
0:07:19 > 0:07:23you're not just going to give that for free.
0:07:23 > 0:07:27You have to see that fire in the belly, the glint in the eye.
0:07:27 > 0:07:29If Theo can see that in his young students,
0:07:29 > 0:07:32- then good luck to him, but I want to find more in mine!- Ha!
0:07:32 > 0:07:35Some sugar syrup, so some water and sugar...
0:07:35 > 0:07:38David's main is inspired by Italian artichokes, which he
0:07:38 > 0:07:40will serve with red mullet.
0:07:43 > 0:07:46Of all days, this is the one day you really don't want to muck it up.
0:07:48 > 0:07:51So you want to kind of get the knife underneath... Yeah.
0:07:51 > 0:07:54- And then do the other side.- Have you never done this before, then?
0:07:54 > 0:07:57Yeah, but I just want to make sure I get it right.
0:07:57 > 0:08:00- And then you want to slice down there.- My hand's shaking.
0:08:01 > 0:08:04OK, how's your fillet? That's good-ish. Good-ish.
0:08:04 > 0:08:09You've taken about 40 minutes to fillet it three... Two fish. OK?
0:08:09 > 0:08:13It's too long. It's just too long. You're going to prepare the artichokes.
0:08:13 > 0:08:15- Yeah, to add colour.- Move! Come on!
0:08:16 > 0:08:22For dessert, Ellis has chosen to make a tart with the pink comice pears
0:08:22 > 0:08:27accompanied by pear slithers marinated in the Italian liqueur, limoncello.
0:08:27 > 0:08:30Do you think the combination of limoncello and pear works?
0:08:30 > 0:08:34- I love it. I think it goes really well.- Let me just taste it.
0:08:34 > 0:08:38- Mmm! That works really well. Good, I like that.- Thank you.
0:08:42 > 0:08:45- He-he-he!- Smells good. - It does smell good.
0:08:47 > 0:08:50- They're really concentrating, really focusing.- Yeah, yeah, yeah.
0:08:50 > 0:08:54- They are focusing. - I can smell pumpkin, you know.
0:08:54 > 0:08:56- How are we doing on the soup? - Not too bad, Chef.
0:08:56 > 0:08:58Oh, no, no, no, no, no!
0:08:58 > 0:09:03- So, I go away for a minute and you almost burn your onions.- Is it all right?
0:09:03 > 0:09:05Almost. It's not too far.
0:09:08 > 0:09:11- I've made silly mistakes today. - Everyone's made mistakes.
0:09:11 > 0:09:14Yeah, but I've made mistakes I shouldn't have been making.
0:09:14 > 0:09:16Nathan, just don't make any more.
0:09:16 > 0:09:20Nathan's plan is to blend all his ingredients
0:09:20 > 0:09:22to make a thick, rustic, Italian soup.
0:09:24 > 0:09:26- It's as if it just cracked.- Oh!
0:09:28 > 0:09:31OK, get a spatula or a spoon and we're going to scrape it up.
0:09:32 > 0:09:35OK, you just clear that mess up, so that's enough...
0:09:35 > 0:09:37I don't want to waste any.
0:09:37 > 0:09:40No, no, don't, don't, you don't want to kill someone.
0:09:44 > 0:09:46Would only happen to me.
0:09:48 > 0:09:51I've let myself down today, really.
0:09:51 > 0:09:53I should be doing better at this stage.
0:09:53 > 0:09:57Nathan, what are we going to do to save this?
0:09:57 > 0:10:00- Add some more water?- We'll need to add some more, it's very thick.
0:10:00 > 0:10:04So, luckily, you've made quite a lot, so you should be OK.
0:10:04 > 0:10:06Thanks, Chef.
0:10:16 > 0:10:18- Keep the faith. Keep the faith.- I am.
0:10:20 > 0:10:22- Yeah, I nearly lost it a little bit then.- Yeah, well, don't.- OK.
0:10:22 > 0:10:24Thank you, Chef.
0:10:24 > 0:10:27I think I need a bit more concentration.
0:10:27 > 0:10:28Mistakes are starting to happen, OK?
0:10:28 > 0:10:32So, a bit more concentration, please.
0:10:32 > 0:10:35Hayley's forging ahead with her pasta, but it's her first
0:10:35 > 0:10:37attempt at making cappelletti.
0:10:37 > 0:10:39OK, Hayley, so here we go.
0:10:39 > 0:10:42- Round the edges.- Yep.- Bring it over.- Yes, to get the air out.
0:10:42 > 0:10:44And then we're going to roll it up like that...
0:10:46 > 0:10:51- ..and then... Yeah?- OK.- OK? You're doing good. You're doing good.
0:11:01 > 0:11:05How're you doing? A bit clumsy, but they're OK, they're OK.
0:11:05 > 0:11:07They're OK? I'm striving for "they're amazing".
0:11:09 > 0:11:12I've only prepared artichokes probably once or twice.
0:11:14 > 0:11:17Oh, dear. You've taken away a lot of the heart.
0:11:17 > 0:11:19I mean, look at the difference between yours and mine.
0:11:19 > 0:11:22If you were working in a kitchen and you turned up to the chef,
0:11:22 > 0:11:24what would he be happy with?
0:11:24 > 0:11:26- That one.- Your one, definitely.
0:11:27 > 0:11:30Ellis's pear tart is already in the oven.
0:11:31 > 0:11:34I think the oven's cooking it a bit unevenly.
0:11:34 > 0:11:37- Let's take it out, there's an oven inside we can use.- Yeah, OK.
0:11:37 > 0:11:39It'll be fine.
0:11:44 > 0:11:48- Don't open the oven door, just let it cook it as fast as we can, OK? - Yes.
0:11:48 > 0:11:52It's so... I can't tell you how frustrating it is. Fingers crossed.
0:11:57 > 0:12:00I'm trying to choose my protege today, one of you is going.
0:12:00 > 0:12:03I'm looking at speed, and I'm not looking at someone standing
0:12:03 > 0:12:06around looking at me for what to do, I'm looking at you to be cooking.
0:12:08 > 0:12:1118-year-old Nathan will be first to serve the chefs.
0:12:13 > 0:12:15These are young students.
0:12:15 > 0:12:19They have to grasp the philosophy and the style of Theo Randall,
0:12:19 > 0:12:22simplicity, Italian, you know, flavour, flavour, flavour.
0:12:24 > 0:12:26Is it all right?
0:12:26 > 0:12:29The problem is, we had to add so much more water,
0:12:29 > 0:12:31we've reduced the flavours of the soup.
0:12:34 > 0:12:36After a catalogue of mistakes,
0:12:36 > 0:12:38Nathan's struggling with his confidence.
0:12:38 > 0:12:42Get it together. OK, let's go, let's go, let's plate.
0:12:42 > 0:12:44Plate, plate, plate, plate.
0:12:44 > 0:12:47Give it a good stir, a really nice stir. One nice ladle-full.
0:12:52 > 0:12:54Bit more, bit more, bit more.
0:12:54 > 0:12:57Good, good, good. Now, go and get your Parmesan.
0:12:59 > 0:13:03Let's get them sitting up nicely. That's it. OK, ready to go?
0:13:03 > 0:13:06- Yes, Chef.- Happy with that? - Yes, Chef.- OK. Service please.
0:13:10 > 0:13:12- Thanks, Chef.- OK?
0:13:16 > 0:13:18Oooh.
0:13:22 > 0:13:23Hmm.
0:13:23 > 0:13:28Nathan's starter is roast squash and smoked pancetta soup
0:13:28 > 0:13:34with farro wheat grains, Parmesan shavings, crispy pancetta, and rosemary oil.
0:13:36 > 0:13:38- Smells Italian.- It does, doesn't it?
0:13:42 > 0:13:44Mmm.
0:13:44 > 0:13:47This strikes me as a piece of grandmother's cooking
0:13:47 > 0:13:50in the Piedmont Mountains or something, no?
0:13:50 > 0:13:53It's quite a hearty, thick soup.
0:13:53 > 0:13:56Well, you know, it's peasants' food in a way, isn't it?
0:13:56 > 0:14:00Which really...us chefs, we're really peasants at heart, aren't we?
0:14:00 > 0:14:02It's good, it's good.
0:14:02 > 0:14:04It's not, it's not really refined.
0:14:04 > 0:14:06But, I think Theo is trying to teach them
0:14:06 > 0:14:10the true foundations of Italian cuisine.
0:14:12 > 0:14:15OK, Nathan, Michel Roux and Tom Kitchin would like a word with you.
0:14:15 > 0:14:20- OK, cool. Where are we going? - Up those stairs. Good luck.
0:14:31 > 0:14:35Nathan. Hi. So, how has this week been for you, Nathan?
0:14:35 > 0:14:37Well, I've had good days and bad days
0:14:37 > 0:14:40and today has definitely been a bad day.
0:14:40 > 0:14:42Well, you delivered, you know, that tasty soup.
0:14:42 > 0:14:46What you've got to remember as a young chef, we as the customer,
0:14:46 > 0:14:49we don't see what's going on behind there.
0:14:49 > 0:14:53All we can analyse is what's put in front of us.
0:14:53 > 0:14:55And from that, I think speaking for both of us,
0:14:55 > 0:14:59we really enjoyed what we had today. Great cooking, Nathan.
0:14:59 > 0:15:03- Thank you very much.- Thank you. - Thank you. Cheers.- Good luck.
0:15:07 > 0:15:10- Nice young man, eh?- Yeah.
0:15:14 > 0:15:17I thought today's been a bad day but to hear they really,
0:15:17 > 0:15:20really liked my dish has made me a little bit more confident.
0:15:22 > 0:15:24You got a smile back for us, Nathan?
0:15:26 > 0:15:29- Hayley, let's start cooking the pasta.- Yes, Chef.
0:15:29 > 0:15:33- Pasta in the water.- Come on, I want to see some service from you, quick.
0:15:33 > 0:15:35Bit faster.
0:15:39 > 0:15:43- OK, Hayley, have a feel of that. What do you think?- OK, yeah.
0:15:43 > 0:15:45It's still like, it's not chewy but chewy.
0:15:45 > 0:15:48- It's still quite firm but is slightly spongy.- Yeah.
0:15:48 > 0:15:50I think that's ready to come out.
0:15:50 > 0:15:53Go, in you go. Fast, fast, fast, fast, fast.
0:15:55 > 0:15:57Right, now, we need to toss it.
0:15:57 > 0:16:00I'll do one, I'll show you one. Like that.
0:16:00 > 0:16:03Just toss that, please. That's it. Careful, careful. Don't drop any.
0:16:03 > 0:16:07Tossing's really important, because you're going to get starch
0:16:07 > 0:16:10out of the pasta, and that starch is going to stick to the pasta
0:16:10 > 0:16:13and all those mushrooms are going to season the pasta.
0:16:13 > 0:16:15- Make sense?- Yeah, got it.
0:16:15 > 0:16:17That's it, confidence, that's it, confidence.
0:16:17 > 0:16:21You're smiling, you're enjoying this. Great. OK, let's plate.
0:16:26 > 0:16:31OK, a bit more juice. Fantastic. OK? And then, what do you call?
0:16:31 > 0:16:34- Service please.- No, no, say it loudly.- Oh.- Service.- Service!
0:16:34 > 0:16:35That's it.
0:16:37 > 0:16:41- Good. It's nice to see your character's really starting to come out.- Yeah.
0:16:41 > 0:16:43- Proud of that.- Yeah? Good girl.
0:16:45 > 0:16:47- Ah-ha!- Oh-ho!
0:16:49 > 0:16:53Hayley's rabbit and vegetable ragu-stuffed cappelletti is served
0:16:53 > 0:16:57with pan-seared porcini and black trompette mushrooms,
0:16:57 > 0:17:00and topped with Parmesan cheese.
0:17:02 > 0:17:05Well done with that! That tastes awesome.
0:17:05 > 0:17:07Happy days.
0:17:10 > 0:17:11Mmm!
0:17:13 > 0:17:15- Punches a bit of flavour there, doesn't it?- I love the mushrooms.
0:17:15 > 0:17:18The mushrooms are delicious. You know what's missing for me?
0:17:18 > 0:17:22A little bit of a broth, and the pasta's a wee bit thick for me, too.
0:17:22 > 0:17:24I think the pasta's little bit thick, but I think
0:17:24 > 0:17:30the flavour of the mushrooms is good, the seasoning is good.
0:17:30 > 0:17:33Overall, there's been quite a strong effort there, Michel.
0:17:37 > 0:17:39- Afternoon.- Hello, young lady. Sit down.- Thank you.
0:17:42 > 0:17:43- Big day today.- Yeah, definitely.
0:17:43 > 0:17:49I had a lot to prove today and got it out on time, tasted nice, looks nice.
0:17:49 > 0:17:53- Yeah, I'm pretty happy.- Well, it was very tasty.
0:17:53 > 0:17:55If I could be slightly critical, because that's our job,
0:17:55 > 0:17:59- I'm afraid, maybe a little bit thick.- OK.
0:17:59 > 0:18:01But the flavour was very, very good,
0:18:01 > 0:18:04and I think you should be very proud of that.
0:18:04 > 0:18:06- Do you enjoy cooking Italian food? - Yeah.
0:18:06 > 0:18:08In terms of experience of cooking it,
0:18:08 > 0:18:11I haven't really had much experience, but over the past couple
0:18:11 > 0:18:16of days I've really got a sense of Theo's style and Italian cooking.
0:18:17 > 0:18:20- Thank you, Hayley.- Thanks very much. Well done.- Thank you very much. Bye.
0:18:25 > 0:18:29- How'd it go? You're smiling. - Yeah, it was really good.- Really? They liked it?
0:18:29 > 0:18:32- Overall, they were happy. Yeah, I'm happy.- Good. Good. You're happy.
0:18:32 > 0:18:36- Definitely.- Big smile?- Yeah. - Good for you.
0:18:39 > 0:18:40Good job!
0:18:42 > 0:18:46David is up next, with the tricky task of cooking his mullet
0:18:46 > 0:18:48in an unpredictable wood oven.
0:18:50 > 0:18:53Fish. It's seconds between good and average.
0:18:56 > 0:18:58I want to really impress.
0:19:05 > 0:19:09I'm feeling really, really happy now because I know I'm so close
0:19:09 > 0:19:12and it's looking and smelling really, really nice.
0:19:12 > 0:19:15You don't want to overcook that mullet. You tell me.
0:19:18 > 0:19:20- Yeah, I'd say that fish is done. - Let's go.
0:19:22 > 0:19:24- It's got to look really elegant. - Yeah.
0:19:24 > 0:19:27But kind of rustic, it's come from a wood oven.
0:19:35 > 0:19:38Service!
0:19:42 > 0:19:44- Ahhh!- Mmm.
0:19:46 > 0:19:48For his main course,
0:19:48 > 0:19:52David has served red mullet roasted in a wood oven,
0:19:52 > 0:19:55with globe artichokes, potatoes,
0:19:55 > 0:19:59white wine, garlic, green olives, and capers.
0:20:00 > 0:20:04- Oh!- Mmm! Michel! - Oh boy, that's good.
0:20:04 > 0:20:06These artichokes are beautiful.
0:20:06 > 0:20:10- Yeah, they're not British artichokes, are they?- I don't think so.
0:20:10 > 0:20:11And the red mullet.
0:20:11 > 0:20:15It's not overcooked and it's got a slight smoky, woody flavour,
0:20:15 > 0:20:20- and that's special. That shows a lot of skill.- Now I'm nervous.
0:20:20 > 0:20:22This is a serious piece of cooking.
0:20:22 > 0:20:26Whoever this person is, this has to be a contender.
0:20:29 > 0:20:33- OK, big man, they're ready for you now. Good luck.- Thank you very much.
0:20:36 > 0:20:41- Come in, have a seat.- David. How you doing?- I'm... Quite nervous, really.
0:20:41 > 0:20:44Do you know what, David? I just want to shake your hand.
0:20:44 > 0:20:49- Because that was absolutely fantastic.- Thank you.
0:20:49 > 0:20:51That's the best compliment I've had ever.
0:20:54 > 0:20:57- You're on that high, happy cloud now, aren't you?- Adrenaline rush.
0:20:57 > 0:21:00Enjoy it! This is what cooking is all about, it's about pouring
0:21:00 > 0:21:03your heart into the dish and your customers being happy.
0:21:03 > 0:21:04After that, job done.
0:21:04 > 0:21:07- Well, you've got two happy customers here, I can tell you.- Very happy.
0:21:07 > 0:21:09That's what I was aiming for.
0:21:09 > 0:21:12I think you can be very proud of yourself.
0:21:12 > 0:21:14- Thank you. Thank you. - Well done, Chef.
0:21:21 > 0:21:25I'm overjoyed, really, because I just can't believe it.
0:21:25 > 0:21:30It's like a dream come true, them saying stuff like that about my food.
0:21:30 > 0:21:33- I like him.- I like him a lot. Is he not Scottish?
0:21:33 > 0:21:35He's got a hint of a Scottish accent, no?
0:21:39 > 0:21:41Best compliments I've ever had.
0:21:43 > 0:21:45I'm just over the moon.
0:21:49 > 0:21:53Next up is Ellis, whose pear tart is still cooking in the oven.
0:21:55 > 0:21:58I'm really, really annoyed. I'm so frustrated.
0:21:58 > 0:22:00I honestly, like, I've tried really hard today.
0:22:04 > 0:22:06Ellis!
0:22:06 > 0:22:07Yep!
0:22:13 > 0:22:15Take it out, we haven't got time.
0:22:20 > 0:22:23- It's got a nice texture. - Let's hope.- OK.
0:22:23 > 0:22:26You've got a tough judge there, you've got Michel Roux Jr,
0:22:26 > 0:22:29who's, uh, a bit of an expert on pastry.
0:22:29 > 0:22:30Yeah.
0:22:34 > 0:22:36One side's caught a bit,
0:22:36 > 0:22:39but we're just going to serve the other side.
0:22:39 > 0:22:41They won't know.
0:22:49 > 0:22:50OK. Umm...
0:22:53 > 0:22:59- Then a drizzle of that.- Should I use that?- Oh, fine. Very organised.
0:23:02 > 0:23:07- OK.- There we go.- You ready? - Service please!- Happy?- Yeah.
0:23:07 > 0:23:09- Frustrated, but happy. - Frustrated?- Yes.
0:23:10 > 0:23:13- Oh, boy.- Oh!
0:23:15 > 0:23:18Ellis has served her pear and frangipane tart
0:23:18 > 0:23:23with pear marinated in limoncello liqueur and a quenelle of lemon zest
0:23:23 > 0:23:26and limoncello cream, topped with pistachio croquant.
0:23:29 > 0:23:30Mmm-hmm.
0:23:34 > 0:23:36The almond filling is beautifully moist,
0:23:36 > 0:23:38but not much of an almond flavour.
0:23:38 > 0:23:45I don't get almond, but why do get is something very citrus-y...and alcoholic.
0:23:45 > 0:23:48Yeah, I'm not sure that works.
0:23:48 > 0:23:50It's a lovely pear tart though.
0:23:50 > 0:23:55Well poached pears, a good pastry, very, very short and crumbly,
0:23:55 > 0:23:58- almost as good as tarte poire bourdaloue.- Ha-ha!
0:23:58 > 0:24:00This French-Italian thing is going to happen
0:24:00 > 0:24:03and I'm just going to sit back and relax.
0:24:09 > 0:24:11- Hello.- Hi.- Have a seat.
0:24:11 > 0:24:16Well, I think we've got very happy Frenchman there.
0:24:16 > 0:24:20- To make him happy, I think you've done pretty well.- Really?
0:24:20 > 0:24:22Have you cooked pastry before?
0:24:22 > 0:24:24Now, and I'm more of a main kitchen kind of...
0:24:24 > 0:24:26I'm not really a pastry girl.
0:24:26 > 0:24:30Because the skills required to get that pear tart,
0:24:30 > 0:24:34especially in a field kitchen, are immense.
0:24:34 > 0:24:36So, well done.
0:24:36 > 0:24:40- Very, very happy. Lovely meeting you. - Well done, Ellis.- Thank you. Cheers.
0:24:40 > 0:24:41Bye.
0:24:49 > 0:24:56- I'm so happy. - I know exactly how you feel.
0:24:56 > 0:25:01- Like, when, for him to say that was just...- You saved it.- I really did.
0:25:01 > 0:25:03So happy.
0:25:04 > 0:25:08- I'm glad I'm not making the choice. - Ah-ha! He's got to lose one today. - Yep.
0:25:12 > 0:25:14I thought they all did very well today.
0:25:14 > 0:25:18I think some dishes were better than others.
0:25:18 > 0:25:19Dave has got a lot going for him.
0:25:19 > 0:25:22The last two days, he's much more relaxed,
0:25:22 > 0:25:25and Tom and Michel absolutely loved his dish.
0:25:25 > 0:25:27It was a really nice plate of food.
0:25:29 > 0:25:31Nathan's got a great character.
0:25:31 > 0:25:33He's a bit cheeky, which I quite like.
0:25:33 > 0:25:37What kind of upset me today was that he made a mistake
0:25:37 > 0:25:39and he sort of sulked.
0:25:39 > 0:25:42That attitude that I thought was so strong suddenly just went out the window.
0:25:43 > 0:25:45I was really pleased for Hayley.
0:25:45 > 0:25:48She just seems much more confident, much happier,
0:25:48 > 0:25:52and her cappelletti, not a single one of them split.
0:25:52 > 0:25:55And her general attitude was excellent.
0:25:56 > 0:26:00What I liked about Ellis today was the fact that she was really
0:26:00 > 0:26:03thinking about food. And she came up with some really good ideas.
0:26:03 > 0:26:08She showed initiative, she showed more initiative than anyone today.
0:26:08 > 0:26:12Ultimately, Theo is only looking for one protege
0:26:12 > 0:26:16and must now choose which one of his four students to send home.
0:26:20 > 0:26:25It is a really difficult decision because they've all stepped up their game.
0:26:25 > 0:26:28I have to dig deeper here and think about what was the one thing
0:26:28 > 0:26:31today they did wrong and it's not really the food.
0:26:35 > 0:26:38- Nathan, can you come and see me please?- Yeah, sure.
0:26:42 > 0:26:45- Today's been a tough day.- It's been a bad day.- It's a real shame.
0:26:45 > 0:26:47I'm going to have to let you go.
0:26:48 > 0:26:50You made a few mistakes today, a few too many,
0:26:50 > 0:26:53and you went really flat, and I can't have that.
0:26:53 > 0:26:55I think you can learn from this experience
0:26:55 > 0:26:58and you can go on and do some great things.
0:26:58 > 0:26:59- Thank you.- Well done.
0:26:59 > 0:27:01Cheers.
0:27:03 > 0:27:06- Well done.- Well done.
0:27:08 > 0:27:10- See you later.- See you later, mate.
0:27:12 > 0:27:15I'm devastated, but I kind of expected it for the mistake.
0:27:16 > 0:27:20It's not going to knock me. I'm going to keep on trying, keep on fighting.
0:27:20 > 0:27:23This is what I want to be, so, that's what I'll keep doing.
0:27:25 > 0:27:27So relieved.
0:27:27 > 0:27:31I actually can't believe it, to have got this far is crazy.
0:27:33 > 0:27:34I never thought it would happen to me.
0:27:36 > 0:27:38I'm really happy that I got through.
0:27:38 > 0:27:41With every day the determination just grows.
0:27:41 > 0:27:44I've got faith in myself. I believe I can do it.
0:27:45 > 0:27:47I'm really happy. I can't stop smiling.
0:27:49 > 0:27:51We're all just going to push from now.
0:27:51 > 0:27:54Tomorrow one's going to go out, and then the final two.
0:27:57 > 0:28:01My main objective today was to impress Tom and Michel,
0:28:01 > 0:28:03and I think we did.
0:28:08 > 0:28:12Tomorrow night, Theo's hunt for his protege continues
0:28:12 > 0:28:15when he opens the doors to his central London restaurant.
0:28:16 > 0:28:20This food is not complicated, but they have to get it right.
0:28:20 > 0:28:22Come on...
0:28:23 > 0:28:25Ellis, how's your wood oven?
0:28:26 > 0:28:30I went to Guides and everything and I still can't make a fire.
0:28:31 > 0:28:35Pretty damn good. If one of my chefs had done that, I'd be actually pretty pleased.
0:28:35 > 0:28:37Oh, thank you.
0:28:39 > 0:28:42Subtitles by Red Bee Media