The third final of the cooking competition which sees professional chefs working with home cooks. The four teams go head to head, with Pierre Koffmann judging the dishes.
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This week, four Michelin-starred chefs
selected their perfect partners from some exceptional home cooks.
Today, those four teams compete,
but only one can win.
For the home cooks, it's a chance to prove themselves to their mentors.
For the professionals, their reputations are on the line,
as they will ultimately be judged by triple Michelin-starred chef,
For me, there is only two types of cooking.
Bad cooking and good cooking.
30 seconds left!
Four chefs, four home cooks,
but only one team can win.
This is Yes, Chef.
Hello, and welcome to Yes, Chef.
It's the Friday final,
where all four teams will be going head to head.
So let's meet them.
On Monday, Galton Blackiston of Morston Hall
chose entrepreneur Matt Agass as his team-mate.
-We're in it to win it.
-I'm looking forward to it.
Cos I think you've got some talent.
There are a few butterflies in there,
-I must admit.
-I want this little protege to do me justice.
Michael O'Hare of The Man Behind The Curtain
picked IT consultant Chris Watson on Tuesday.
I can't tell you how tight it was.
But the person I'm taking through on Friday is Chris.
I think it's going to be really tight today.
Everyone seems quite confident.
Obviously, they've all made the finals, so they must be really good.
On Wednesday, Stephen Terry of The Hardwicke
chose digital marketing manager George Evans as his partner.
You and I are a unit, we're a team. OK.
And I feel that, you know, we've got a good chance.
I know George has got a great level of confidence, and I think,
you know, we've got as good a chance as anybody.
And yesterday, Rupert Rowley of Fischer's at Baslow Hall
chose home cook Louise Fountaine.
-I'm going to go with Louise.
We're doing what we're doing, and that's where we're going.
And we're not changing the plan.
I think we've got it under control,
but the pressure's definitely on.
So, this is it. We're down to the final.
This is round one, Recreate The Recipe.
So, for this challenge, each of our professional chefs have given
their partners a masterclass in how to deliver an exquisite dish.
Here's how they got on.
The home cooks had just one hour to complete their masterclass
before the chefs leave them completely alone
to recreate the exact same dish.
We got the cod loin, we're going to cure that first, and then
we're going to cook that at a low temperature in the water bath.
Each chef has chosen a demanding recipe for their home cook
in an attempt to showcase their skills and win the round.
-So, right, Louise. We're going to make pan-fried John Dory...
..with a wild garlic and mussel au nage.
On the red team, home cook Louise reason is recreating Rupert's dish
of pan-fried John Dory with a garlic and mussel broth au nage.
-So, we'll skin the fish.
-Get all those bits off.
-Get all those bits off.
The key to this dish is both perfectly cooked fish
and carefully timed mussels.
As soon as they start to open, they need to come out.
-So as soon as they're open.
-As soon as they're open.
-Because we're going to reheat them.
The home cooks can make notes,
but must pay attention to every detail
in order to produce a winning dish.
So, the potatoes are for the crisp.
-Grate them on the mandolin - have you used one before?
It's really easy.
There's a little thing that is holding that shell,
and is keeping it shut.
-You run the knife down the back of the shell like that.
Pop it open.
On the blue team, home-cooked George is making chef Stephen's dish
of saffron and chorizo risotto served with pan-fried scallops.
Put them in away from you, so the oil splashes away.
-So if you cook them in it like that then...
-Oh, I see. Oh!
The scallops need to be perfectly cooked,
and the risotto rice needs to be tender.
Getting there, but it's not ready, no.
-Take your time with this.
All I need is three really nice peeled carrots.
On the green team, Matt will be attempting chef Galton's dish
of poached brill with seasonal vegetables.
-And don't forget to do this.
-Yeah, a little trim round the edge.
-It's a little thing, but it's quite important.
The vegetables must be carefully prepared and presented,
and the fish needs to be delicately cooked.
-You need it totally submerged in the stock.
And that will take about five minutes to cook. Season.
Sneak a little bit of Michael's.
Whatever it takes to win.
But what's on the menu for the other team?
Home cook Chris will attempt to make chef Michael's unusual-looking dish
of cod loin dashi, topped with crispy shallot and potato,
which is then blackened with squid ink powder.
Naturally, you put loads of the ink and vinegar on it.
-You don't want to see any of that golden.
-Do you think you can do that?
-I think I can do that. Yeah.
-You're happy with that?
-Got some good notes here.
I honestly don't foresee you having any problems with this.
Let's hope not.
-That's it, chef?
-That's it. All right. We're done.
So, our cooks just have one hour to recreate
their professional chef's masterpiece.
And they're going to be all alone,
as our chefs will be watching from the green room.
Now, chefs, you do have a lifeline.
If you see your partner heading for disaster,
you can run in and save the day, but for just two minutes.
So choose your time wisely.
Right. Let's go.
Chefs, please leave the kitchen.
-Good luck. Enjoy it.
Right, here we go.
Right, cooks. This is it.
You have one hour.
The cooks are on their own, and the pressure is on.
Can they recreate the incredibly high standards
of Michelin star food, all under the watchful eye of the chefs?
And the chefs will be checking their partners' every move
to see if they're following their instructions to the letter.
How many of these pieces of chicken skin do you need?
-No, that's cod.
Not sure I took it deep enough, but I'm going to do this one
as well, and see if we can get three nice pieces.
It's the first time I've ever done that, so...
I think the thing she might make a mess of
is when it comes to the sauce.
Cos she was a little bit, "Oh, yeah, yeah, yeah,"
and I was like, "You know, it'll split quite quickly."
I just hope that when they're saying, "Yeah, I get it,"
that they are actually getting it and not just saying that.
-But so far so good.
I want to get the risotto right.
The right texture, and things.
It will be OK. Be all right.
So, whilst Galton's partner appeared to get it in the masterclass,
he's actually forgotten an important ingredient.
His bouquet garni.
-The bouquet garni is still sat there, isn't it?
In a minute, he's bound to look at that and think, what is that for?
It's a decoration. He's got to have a look at it in a minute,
hasn't he? Bless him.
He's going all around it, look...
Meanwhile, Louise's focus appears to have drifted
from her all-important mussels,
which is putting chef Rupert on edge.
She needs to take those mussels. Here we go...
-No, she's checking the potatoes.
-Those mussels are done.
-Leave those mussels!
-Leave the potatoes.
Leave the potatoes, they're fine.
-The next pan. Up one, up one.
-Are they supposed to be braised?
But is he willing to sacrifice his emergency two minutes
so early on?
I'm going to take my mussels off.
THEY CHEER AND LAUGH
So, Rupert is the first to run to his team-mate's rescue,
and has just two minutes to get Louise back on track.
-They were well-cooked.
-It's all right.
-It's all right. Put that back on.
-OK. I should be fine now.
I've got two minutes, I'll be here for two minutes.
-No... Oh, all right, fine.
-OK. Yeah, yeah.
I was hoping they wouldn't come out.
-I'm so busy concentrating on the potatoes...
-Are they all right?
-Oh, they're fine.
-OK. Thank God.
I actually had... I'm so glad you did that.
-So we just leave those there for now.
-That's fine now.
-Your time is up. Your two minutes is over.
-You're going to have to leave the kitchen.
-Thank you, thank you.
Something's burning in there, it's like...
-So you did choose to go through very quick there.
Yeah, very soon.
-If the mussels were ruined,
the mussels were ruined, weren't they?
-Did that startle you when he ran in?
-It did, it did.
-Yes, very much.
-Did you feel like you had everything in hand?
I thought everything was fine but it's interesting how you can take
your eye off the ball for a moment, but I think I'll be all right.
-All right. OK, I'll let you get on.
-Thank you. Thank you.
So Louise had a lucky escape from overcooking the mussels.
But over on the yellow team, Michael's partner Chris
is about to use everyone's least favourite kitchen appliance,
the dreaded mandolin.
I don't like watching this.
He's going to in a second...
I think it might be that angle of looking straight down
at someone chopping, you just think,
-"Something bad is happening here."
Oh, mate! Oh, mate!
-Oh, that is...
-I'm not watching this!
-That is cringeable.
-Oh, he's got his finger...!
-I don't like this.
-The bowl's... You want to go in there...
-I would go and do that for him.
-That bowl is going over, look.
-No, he's all right.
I can butcher anything, but when people cut themselves I'm terrible.
I don't mind him cutting himself,
I just don't want him to ruin my potatoes.
-How are we getting on?
-Not bad, not bad, I hope.
So just getting the clams on.
How do you feel, like, knowing that they're all watching?
Is that making you feel a bit nervous?
I'm trying to block it out my mind.
You hear a few cheers when I've probably forgotten something.
-Hopefully I'm doing him proud.
-You look a little flushed.
-I like a bit...
-A nice bit of colouring.
-A nice bit of colouring.
-All right. Well, I'll let you get on.
With their control of the kitchen completely removed,
the chefs' competitive nature starts to come into play
and Chef Michael's first in the firing line.
Those potatoes... They don't look...
The colour in them... You know?
-I mean, they look...
-They look a bit weird, don't they?
-They're not changing colour.
-They look a bit pale.
Go on, then.
So succumbing to peer pressure, Chef Michael goes in for the yellow team.
How are you doing, chief? I'll leave you with that.
-I just want to check these potatoes.
-Yeah, the fryer went up.
-Oh, right, OK.
-So they're working all right. Are the shallots gone?
OK, mate, so start to think about...
As soon as that cod's done, just bang it straight in the bath, yeah?
-Pass everything off at that time.
So, happy with what he's seen,
Chef Michael decides to have a bit of fun.
-roll these up a bit.
-What's happening over here?
What is he doing now?
-Is this a tattoo?
-That ink comes off, doesn't it?
-Yeah, you look cool.
-Let's have a look.
-Nice one, man.
-Time's up, Michael.
-Time to leave. 30 seconds on them potatoes.
-Galton said, "Turn all your stoves off."
-Look at his tattoo on his arm!
-Did you just do that?!
Yeah, I drew that on him.
-How are we getting on?
-All right, OK.
-I think I've got everything in hand.
-It looks like there's a lot to do
but there's not a lot of ingredients knocking around.
Michael keeps telling me to clean up after I've done something.
-Did that startle you when he came running in?
-I've got a new tattoo now, which is great.
-I feel as if I'm part of the team now.
-Oh, that's good.
-Well, I'll eat let you chop that onion...
-..before you chop your fingers off.
So Michael and Rupert have both been in, but Stephen's
still playing it cool, in spite of everyone's best efforts.
-She's very stirry, yours, isn't she?
-She loves a good stir.
-Has she added the rice yet?
-Yeah, of course she has.
-No, no, not yet.
-I don't think she has.
Having failed to persuade Stephen to use his two minutes,
Rupert tries his luck with Galton.
Those vegetables have been in there a long time.
Bearing in mind half of it's on the skin still.
It's been in there a long time.
Right, I'm going to go in now.
As a result, Galton trades his two minutes
to check Team Green's fish.
-Hello, chef, you all right?
-I hope so. The fish is on.
That needs cooking longer, so you need to get it on.
Get it on, all right? This is the important thing, obviously.
You want to serve just that, getting the tail in.
-The tail end is obviously thinner...
-..than the middle bit.
-Just get it out...
Is that butter sitting on the risotto supposed to be...?
It's just sitting there melting and stuff.
Now's as good a time as any to go give her a little boost.
And with that, Stephen goes in to ensure George's risotto rice
is finished to perfection.
-All right, George.
-You've got two minutes.
Just a little bit more butter in there.
-You put your star anise...
-Galton, your time is up.
You have to leave the kitchen. There you go.
Come on, you, out!
-Come on, chef, get out my way.
That was three minutes, got to be.
Oh! Oh, he has remembered it. Good boy.
All right, Steve, time's up. Out you go.
OK, pull that off now... All good.
-Out you go.
A bit of salt and lemon juice on the spinach, remember.
Oi, you! Out!
So all four chefs have used their lifelines, and the cooks
now have to finish their dish completely on their own.
Cooks, you need to start thinking about plating up
because if it's not on the plate, it won't be judged.
Two minutes to go.
Oh, no, my lad is boiling that fish.
He is as well. Look at it!
-It looks like it's swimming.
-Will you take that fish out?!
Come on, George. Get your plate out the oven.
My one's plating up and all.
It looks... She's making a nice job of plating it up. It looks nice.
Three, two, one...
Step away from your plates. Stop cooking.
You have done all you can.
It's time to taste.
First to be judged by the other chefs is Rupert's team-mate Louise,
who's attempted to recreate his dish of pan-fried John Dory
in wild garlic and mussel nage served with asparagus,
potatoes and samphire.
But will Louise's version hit the mark with the other chefs?
-So how did you find that?
-It was OK.
I mean, it's a bit challenging but these sort of challenges are
supposed to stretch you a little bit, so I think that was good.
-All right, guys, it's over to you.
First things first, I think you've done a good job.
I would've liked the fish to be a little bit more pan-fried,
rather than slowly fried, but most of the elements are there.
I think it's a delicious plate of food and I think
you've done really well to get that many things on the plate.
-In honesty, that fish is overcooked...
..and some of your smaller vegetables there I think have
-had a little bit too much time.
But, all in all, I think it's amazing.
-It's the only fault I'm picking.
For me, again, you know, the fish could be a little bit less cooked.
And just a little bit more seasoned, really. But, overall, sterling job.
-Well done. How do you feel about those comments?
-I think that's really nice. Thank you, guys.
-'The fish was over.'
-Yeah, we thought that might be the case.
-You've got the nice sauce.
-It smells lovely.
-It's nice, isn't it?
-The sauce is lovely. Yeah.
-I think that's worked.
-I'd be more than happy with that.
Next is Stephen's team-mate, George.
She's made his dish of saffron and chorizo risotto served with
pan-fried scallops, wilted spinach and breadcrumbs.
But will her version live up to her mentor's expectations?
-How was that for you?
I was a bit nervous about how the risotto is, but...
Well, I tasted the risotto, when I came in towards the end.
-I thought it was perfect.
-OK, tuck in, chefs.
-So, George, it looks good.
-Yeah, it does.
Risotto's nicely cooked.
The scallop could have been seared sharper,
-if you know what I mean.
I really like all the little bits on top.
Definitely with the salt it's not there, I don't think.
But it's cooked nicely, the risotto rice. The scallop...
I think there's a tendency with home cooks to always want to
move things around, and it can just sit in the pan.
-But I think that's a nerves thing.
Risotto is hard to cook, there's no doubt about it.
It's lovely, I think it's nice.
It's a nice, fresh dish, there's a bit of spice to it.
-You've nailed it, I think.
-Are you happy with those comments?
Well, well done.
They said about the seasoning.
It's not missing, it's not like there isn't any there.
Could've been a tiny bit more,
but that's as good as anyone's going to taste today.
Time for Galton's team-mate, Matt, to be judged.
He's recreated Galton's dish of poached brill
with seasonal vegetables and a beurre blanc.
But how will his version of the dish fare with the other chefs?
-There you go, guys, my dish.
-How did you find it?
It was nerve-racking. The last ten flew by.
To be honest, yeah, the anxiety kicked in,
but it's something I enjoyed so much, so I won't forget it.
Right, guys, tuck in.
Firstly, I think the standard of your presentation's really,
The sauce is lovely, and the fish is actually cooked really nice.
Maybe the potatoes are a little salty. Maybe a little.
-But, other than that, well done.
-Thank you, Chef.
Yeah, I think the presentation was lovely.
-I thought the portion of the fish was a bit small.
-And it was a bit... You know...
I think partly the fish being cooked,
there was a little bit of luck involved in that.
Love the sauce.
Maybe for me, if I was going to be super hypercritical,
-maybe the clams, just another 30 seconds.
-It's good, it's tasty.
'For me, the clams are cooked enough.'
They are. I actually genuinely think
the judges were looking for something to critique.
And, finally, it's Michael's team-mate, Chris.
He's recreated his dish of cod loin dashi topped with
crispy shallots, potato and squid ink powder.
But will his version of the dish impress the other chefs?
-There you go.
-How did you find that?
-It was a challenge, but, eventually, it came together.
-Chefs, tuck in.
-Blimey. How do you do this?
It looks like one of those sea urchins!
This is a shallot and a potato on top, is it?
-Yeah, crispy potato and shallot.
You need to take a bow, sir.
-Oh, thank you.
-That fish is beautiful. Beautifully cooked.
If I'm going to critique anything, and that's only cos I'm looking,
a little bit over-seasoned on the potato crisps?
-You've failed me.
-I'm so sorry.
-It's a cracking plate of food.
-Really very nice.
-I think it's a great dish. A really good dish.
And I know it's of Michael's design,
but to cook it as if Michael had done it, I think is fantastic.
-Oh, brilliant. Thank you.
-I don't think the potatoes are over-seasoned.
-That sauce is just amazing.
-Lovely, mate. Well done.
Thank you so much.
The four home cooks must now wait
whilst the chefs award a score out of ten for each dish.
These marks will be added together
to get a maximum possible score of 30 points.
So, our teams have completed their first challenge,
and the scores are in. In fourth place...
It's Stephen and George. In third place,
it's Galton and Matt.
And currently in first place...
..it's Michael and Chris.
So Stephen and George are trailing behind on 21 points,
and Michael and Chris are the ones to beat on 26.
We had a strong start on the first dish.
The second one, there's stiff competition, I think.
I think, really, it's very close.
I think there's a lot of really good people here today.
George has been amazing. I mean, she's been absolutely fantastic.
Maybe have a chance of winning. We'll see.
Right, this is it.
This is the last chance for our professional chefs and their
home cooks to prove they have what it takes to be crowned
this week's champions.
And this time, they don't just need to impress each other,
because for this final challenge
they'll be cooking for culinary royalty Pierre Koffmann.
Pierre Koffmann has been at the heart of high-end cuisine
for an incredible 50 years.
His proteges, including Gordon Ramsay, Marco Pierre White,
Tom Kitchin and Jason Atherton,
have amassed more than 20 Michelin stars between them.
To be a top chef, first, you've got to be passionate,
you've got to be prepared to work very hard,
and you've got to cook what you enjoy to eat.
He's only one of a handful of chefs in the UK
to have been awarded three Michelin stars,
an accolade he upheld for a ground-breaking 15 years.
HE SPEAKS FRENCH
He's going faster than you!
With such a wealth of respect and experience,
Pierre's expertise is second to none.
I've got one ingredient I don't want to see in the kitchen. Red chilli.
I'm completely against red chilli.
-Two trotter, one turbot, one cod, one steak.
Welcome, Pierre. It's an absolute pleasure
-to have you here with us today.
Now, our teams are going to be cooking just for you
and we've asked you to choose two key ingredients,
so could you please tell us what they are?
So, first one is chicken.
And the second one is bitter chocolate.
And what are you looking for in these dishes?
The timing of the cooking
is perfect, no point to buy your chicken
and ruin it by overcooking it or undercooking it.
The same with the chocolate.
Don't try to do too many things with the chocolate.
Lots of nice tips there, guys! And no pressure.
Our teams have just one hour to produce
a two-course menu for Pierre.
In addition to chicken and chocolate,
they can choose from a larder of ingredients.
But their biggest dilemma is working out what to make.
And they only have a short time together to devise
a plan before the home cooks must leave the kitchen.
So, what I'm thinking is I'm going to caramelise this,
-and then I'm going to tip it out onto a tray.
The chocolate fondant with fruits?
Salt and vinegar, olive oil, chopped fresh chilli, like a tiny bit...
Like...like...like that much of a chilli.
Imagine you're cooking it
like a piece of fish - only on the skin side.
OK, home cooks, it's time to leave the kitchen. Louise?
-Sorry, what am I doing?
The professional chefs now have only 15 minutes to prep the dishes
before they have to leave the kitchen and hand complete control
over to their home cooks.
Once they hand over,
they won't be allowed back in until the final three minutes.
The red team are currently in second place, and home cook Louise has
convinced her chef, Rupert, to go with a Thai green chicken curry.
I do feel a bit sick, actually. I'm so nervous.
I think we've got it under control but the pressure's definitely on.
But what's for dessert?
Yeah, I'm trying to do a quick chocolate mousse,
pate a bombe, cream, chocolate.
I've never been whipping cream and cooking chicken at the same time!
The blue team are going all-out
to move from the bottom of the leaderboard.
I definitely want to make Stephen proud.
I'm nervous but I can't wait to get in there and get going.
-How's it going?
-Good, Chef. Good.
A little bit of school where I think the chocolate was a bit hot
when I put the egg yolks in. I think I might have just winged it.
You've got to leave a little bit...
Oh, no, she'll have plenty to do, Chef!
So, it's the battle of the chocolate mousse
between the blue and red teams,
but what's on the menu for the green team?
-I'm not sure what's going on here. How's it going?
Organised chaos, sort of thing.
Poaching the chicken off, then roasting it.
-And then doing...
-You like to poach chicken?
-Yes, little chicken mousse.
And, finally, the yellow team,
who stormed ahead in the first challenge, they're making
poached chicken, and have something unique up their sleeve for dessert.
We're actually going to make potatoes sliced as crisps,
dipped in the chocolate. That sounds absolutely fantastic.
I think the only thing is if I can hold my nerve.
Once I'm sat in front of the stove, I'm all right, you know,
but at the moment, it's quite nervous.
Over on the green team,
home cook Matt is questioning Galton's fondant recipe.
Oh, no, measure that chocolate!
He needs to measure it at 125. He's put the whole lot in to melt.
My recipe has to be 125. For fondant.
Chefs, you have one minute before the home cooks come back in
and you hand everything over to them.
The chefs will only have two minutes to tell their home cooks
what still needs to be done, so the handover is crucial.
Bring in the home cooks!
Come on, guys. You have two minutes to hand over.
So, all I'm doing is all the ingredients that we'd use,
I'm just sweating them down.
We're on the same theme as the dish we did earlier.
Nice selection of vegetables. Simply cooked. Nice sauce and the potatoes.
-Does that make sense?
Piece of bread, do another bit. Oh, no, we've got bread already,
haven't we? We've got bread in the panzanella.
I put bread on that. So, maybe...
Tricky now, really.
I've done the peas and beans. Last-minute with them.
And give it another 15 on that chicken?
-Yeah, another 15 is perfect.
-What I'm worried is...
-Did you measure it out?
With time ticking away, chef Michael informs Chris he's taking a risk
by completely changing their planned dessert.
Change of plan, we're going to do a souffle.
So we're still going to go with the chocolate crisps?
No, that's gone. Souffle's done, it's made, it's there.
I'll make the chocolate sauce, and that's complete.
And over on the blue team,
Stephen's also mixing up his menu with home cook George.
That little rosti, you could have a crack at a rosti if you fancy it
but, I mean, it's a bit of a... If you've never done it before
and you're not that confident...
I'll give it a go.
Right, Chefs, it's time to leave the kitchen.
When that timer goes off, I reckon that chicken's cooked.
Leave the kitchen now.
Mate, this might be the dumbest idea I've had in my life!
-Just saying that.
-Out you go, Michael. Thank you.
-Put it in, just cook it gently. Little bit in there...
Stephen, Stephen, out, out, out.
Out, out, out!
Now watch it all implode!
So, the handover is complete and the chefs will only return for
the final three minutes of the challenge.
But how are they feeling about their menus?
I decided the best way for it
was to steer it on what Louise felt she could do.
So, she said Thai. I like that kind of stuff
so I thought, yeah, we'll go with that.
It's going to be a miracle if that souffle works.
But I've got my fingers crossed. The chocolate sauce is semi-edible.
It's quite a tough task I've given Chris to finish.
But I have every confidence in him.
He is a clean worker and he's quite precise.
He's on his own in there.
I've left him in the... without a paddle.
It's a hard challenge, a really hard challenge.
It is a big challenge for the home cooks, but I do think she's capable
of doing it. She's proved that beyond doubt.
That's why I chose her. She's got a cool head in a storm.
And there is a bit of a storm
going on out there at the moment. So, yeah.
With 40 minutes left on the clock,
it's a chance for Judge Pierre to catch up with the home cooks.
But their chefs are as nervous about them talking to Pierre
as they are about cooking for him.
Oi, Pierre Koffmann's there.
-Hi. How's it going?
-Yes, not too bad.
Should have just said, "Louise, Louise, don't talk to Pierre
"and don't correct him."
-It smells very good.
-Oh, good, well, that's a good sign.
-Balance feels too strong?
-Yes, that's right, yes.
-I'm not over-seasoning it. So, hopefully...
-I'll let you carry on.
Thank you very much.
Well-known for his sweet tooth,
Pierre has spotted a problem with George's dessert.
Be careful - your caramel.
-Oh, thank you.
-What are you doing with it?
-I'm going to be making some pralines with it.
-You should stop it.
Just hold the pralines in your caramel.
I am allowed to help you once.
-Hey, that's cheating, that!
It's nothing. Instant nougat glace a la Pierre Koffmann.
-Thank you very much.
So, while Pierre got George out of a sticky situation with her caramel,
has Matt got what it takes to impress the culinary master?
-How are you going with your food?
-I think it's all right.
I've got the part-poached chicken breast.
I've got the mousse ready to go.
Sabayon, there's fondants ready to go in.
Just going to do a rosti.
These are for the mushrooms, a little garnish.
So, you are in full control?
-I'll tell you in the end, Chef.
Happy to be here.
Michael and Chris are currently at the top of the leaderboard
but will chef Michael's last-minute decision to switch desserts pay off?
-You've got a lot of chocolate sauce.
Yeah, I like chocolate sauce.
So, I think what we might do is cover it with everything.
And your chicken is cooked there?
Yeah, we're just going to slow-cook it down,
and then I'm going to go crispen the skin with some butter and oil...
-..and make sure it's all nice and crispy.
-You are doing well, good luck.
-OK, thank you, Chef.
-So, Pierre, let's start with Stephen and George.
So, Stephen is a lover of Italian food.
He is a master of it, so I'm sure that as a team,
they will do something very good.
OK, so, Galton and Matt. Are you impressed with their menu?
The roast chicken, it's got to be done to perfection,
the skin should be brown.
But he go for that dish and I hope he will do it very well, you know?
'But what about Rupert and Louise's menu? Will their gamble
'to serve a Thai-inspired dish to Pierre pay off?'
I hope it won't be too hot,
because I'm not a big lover of spices or hot food.
So, I hope she will keep it softer.
OK, so, Michael is making... and Chris is making, chicken with...
Yeah, poached and roast chicken with vegetables,
which should be very good.
And these souffle with the raspberry,
dark chocolate sauce to put on top, so it should be very good, yes.
'The professional chefs will have three minutes before the end
'of the round to rescue their home cooks and present their dishes.
'But with 20 minutes to go,
'things are starting to heat up in the kitchen.'
The race is on!
'While Matt is struggling with the equipment...'
Really want to use an electric!
'On the other side of the kitchen, Louise has decided to start
'serving her main course without waiting for Rupert.'
She keeps putting things on the plate and taking them off again.
Why has she put the chicken on so early?
Don't slice the chicken!
I said don't slice the chicken.
God, he's going to kill me if this is wrong.
'And Louise isn't the only one taking matters into her own hands.'
-A modern little swipe.
Thought she might do a ladybird on the plate. But, you know...
'And whilst the professional chefs can only sit back and wait,
'they are starting to suffer from the lack of control.'
Oh, she's doing the little...
-No, no, no, let me do that bit.
Look at that, look, look... Oh, no!
Mind you, their faces look amazing, don't they?
'Galton's team-mate Matt has also decided to go off-piste...'
What? He's only gone and put Madeira in the cherries!
'..and torch his food.'
No, what are you doing, my man?
What are you up to?
The blowtorch has massive potential to go wrong!
'While Matt freestyles with his dessert,
'Louise has started to attack Rupert's chocolate mousse.'
She's stirring the mousse!
-Why would you do that?!
-She's beating the air out of it!
Why would you do that?! She can't stop stirring!
Put your hands in your pockets!
'Michael may be laughing now, but if he wants his team to hold on
'to their top spot on the leaderboard,
'their souffle has to be perfect, and timing is everything.'
I might turn this up.
Might turn this up.
Oh, come on!
Ooh, what's happening?
Oh, there's my souffle, look at that one!
That'll be right down by the time we get in there, though, won't it?
'I guess the proof really will be in the pudding.'
Come on, chefs!
'And with just three minutes to go, the chefs rejoin their cooks
'for some rather frantic finishing touches.'
In you get!
We need to heat it up. Just put it on there, yeah?
-Because it's cold.
New pan, straight in, please, new pan.
Frying pan, biggest you can get.
-No, it's fine.
-I'm doing another one.
-That's fine, that's fine.
-As well as slightly... If you can get some hot water.
You shouldn't have stirred the mousse.
-Because you're knocking all the air out of it.
I'm so sorry, I didn't know. What do you want me to do with this chicken?
Nothing, just leave it.
Guys, you have just 30 seconds left.
If the food is not on the plate, it won't be judged.
Step away from your plates.
-Oh, that was terrible!
-It's all right.
'But in all the excitement,
'Matt and Galton have left a key part of their dish in the oven.'
-That needs to go on now.
Go, it wants to go on there.
Well done. Really well done, you boys.
'After challenge one,
'Stephen and George were at the bottom of the leaderboard,
'on 21 points.
'Michael and Chris were the ones to beat on 26.
'But with only five points between the first and last place,
'Pierre's scores for challenge two could make all the difference.
'First to be judged are Stephen and George.
'They've made a roasted chicken breast with a potato rosti
'and a panzanella salad with some pancetta and asparagus.
'For dessert, they've made a chocolate mousse with
'a hazelnut praline, a raspberry coulis and roasted cherries.'
Come in, Stephen and George.
-OK, so, are we going to taste it?
-Let's tuck in, yes.
The chicken is nice, it's properly cooked.
With the oil, properly seasoned.
Quite happy with that, yeah, very good.
Quite bitter, needs the coulis.
A bit too hard, I think, as a mousse.
It is more a ganache than a mousse.
The coulis is beautiful and it goes well with the chocolate.
The chocolate should have been a bit lighter.
-It's not bad.
-I'm responsible for the mousse.
You had nothing to do with that!
But it is good, the whole thing, that's what I'm saying,
if you go out in a restaurant, you would be happy to eat.
-Thank you, Chef.
-You've done very well.
-You can relax and smile!
-Pierre was very kind, um...
-He didn't spit anything out!
The dessert tasted good, but just texturally, you know,
the mousse was a bit too firm,
so we'll definitely lose points for that.
'Next into the tasting room are Galton and Matt,
'currently sitting in third place.
'They've made poached chicken breast in a Madeira sauce
'with a potato rosti, wild mushrooms and a chicken mousse.
'To follow, Galton and Matt have made a chocolate fondant with
'a flambeed fruit sabayon.'
-Galton and Matt.
-We are going to taste it, no?
Not too many chefs will make a mousse from...
I know, I know, and I'm regretting it, to be honest with you, but...
The chicken is nice, it's properly cooked.
It's a nice dish, no problem.
He was quite smiling and relaxed there.
I'm sure you will have a lot of new followers on Twitter now!
-It is a very nice dish.
But it needs just a bit more, maybe one minute cooking.
Should be more set. How long did you leave it?
It was actually nine minutes.
-Maybe the oven.
-Yeah, blame the oven.
Yeah, blame the oven, that's good, yes.
-I mean, we got a soft centre, but...
-Yeah, that's the most important.
Except for the presentation, it's a beautiful chocolate fondant.
You've done very well.
-I'll try it with my eyes closed!
I think it went great. I think we got a couple of good dishes out.
Well, if I was a betting man, I'd go each way.
At least I'll be in the top four!
'Time for Rupert and Louise,
'who are currently in second position on the scoreboard.
'They have made roast chicken Thai nage with seasonal greens,
'and a chocolate mousse with fresh raspberries
'and a caramel nut crunch.'
-Well, let's taste.
-We taste it.
-I like the sauce, you didn't put too much green curry.
The vegetables are a bit too much al dente.
Yeah, you are too excited!
-It was a bit early...
-You wanted to go home early?
I was a little bit ahead of myself, yeah.
I liked your sauce, the sauce is very nice.
Oh, I'm pleased, thank you.
The mousse is good, very good.
A bit solid, sorry, but very good mousse.
I like it.
You've done very, very well.
I was not expecting you to do so well.
-You surprised me, you're very good.
-Thank you, that's very kind.
I had a great team-mate here.
The two plates of food that we put out were good and we were
happy with them, and I think that Louise should be really pleased
with what we've achieved.
'And finally, it's the current leaders, Michael and Chris.
'They've made poached chicken with seasonal vegetables,
'pancetta, red amaranth and rapeseed oil.
'For dessert, they've made raspberry souffle
'with a bitter chocolate sauce.'
Welcome, Michael and Chris.
-OK, so, shall we taste it?
-Let's tuck in, yes. Here we go.
The chicken is very nice, it's properly cooked.
The broad beans, I would much prefer when the skin is removed.
But they are good.
For me, as a chef, I would have maybe a touch of sauce.
But there was a lot of stock you got there,
just reduce and make something of it.
The souffle is nice.
I'm not a souffle person, but it is nice.
No complaint about the souffle. You did a very good job.
-You've got a new commis to help you!
'Pierre must now give each dish a mark out of 30.
'These points will be added to the scores from challenge one,
'giving a total score out of a possible 60 points.'
I think it's anyone's, really.
I know the scores were tight in the first round.
We are in with a shout. I don't know, it's hard to say.
I think Louise has given it 110, so we can't really ask for more.
I can't praise this lad high enough for the final dishes.
He's put in, most of it, on his own and he did really well.
That last segment, you know, was just...
It's pressure, pressure,
and that's why I chose her to work alongside me.
Fantastic, can't fault her. Would do it again any day.
It's in the lap of the gods now, I guess.
Well done, everybody. It's been an amazing week.
But unfortunately, there can only be one winner.
Now, your scores from the first challenge have been added
to Pierre's scores, and we have the results.
In fourth place, with 40 points...
..it's Stephen and George.
In third place, with 43 points...
..it's Galton and Matt.
But the winners, with just a three-point lead, on 51 points...
..is Rupert and Louise.
You were all very, very good.
The red team produced a beautiful sauce, it made the difference.
I'm completely, you know, over the moon, it's fantastic.
There was a moment, ten minutes before the end, I thought,
am I going to be able to pull this together?
I was desperate for Rupert to come out and help me.
-But it all worked out, so...
-We did it. It's been great.
We can be happy with that.
Next week on Yes, Chef...
four more top chefs will be on the hunt for their perfect partners.
I'm making a mess!
I was expecting a lot more from you.
For the home cooks,
it's the chance to work alongside the best in the business.
This is the hardest thing I've had to do in my life!
But who will be chosen and who will be Yes, Chef champions?
The winners are...
Subtitles by Ericsson
Professional chefs Galton Blackison, Michael O'Hare, Stephen Terry and Rupert Rowley pair up with their chosen home cook partners and go head to head. And to pile on the pressure, culinary royalty in the form of three Michelin-starred chef Pierre Koffmann is judging their final dishes. Only one duo will reign supreme and claim the title of Yes Chef Champions.