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This week, four top starred chefs selected their perfect partners
from some exceptional home cooks.
Today, those four teams compete, but only one can win.
-Get in there!
-For the home cooks, it is a chance to prove themselves
-to their mentors.
-He's dropped the pastry, look.
For the professionals, their reputations are on the line.
Whip the cream!
As they will ultimately be judged
by triple Michelin-starred chef Pierre Koffman.
I know all the chef are top chef,
and I am sure they want to impress me with their protege.
Four chefs, four home cooks,
but only one team can win.
He must be so frustrated, going, "What is she doing?"
This is Yes, Chef.
Hello and welcome to Yes, Chef,
it's the Friday Final and we've got four fantastic teams ready to start.
So let's meet them.
On Monday, Galton Blackiston picked
beauty clinic owner Jason Cowley as his partner.
I'm feeling really relaxed about the final.
Frances Atkins teamed up with radio presenter Simon Alexander
Simon's great, and I know he's going to do a good job.
Watch out, the red team are here.
On Wednesday, Rupert Rowley chose social media manager Jonathan Foan
as his team-mate.
There was a couple of things I could have done better in the
heat that I kind of want to make up for and prove to Rupert that he made
the right decision.
Yesterday, Theo Randall picked business consultant Elisa Bowman
to be his partner for today's final.
Elisa has proved that she can cook really, really well.
So, I think just carry on what you've been doing.
Our teams are ready to go so all we need now is our Yes, Chef judge.
Of course it's the legendary Pierre Koffman.
Pierre Koffman has been at the heart of high-end cuisine
for an incredible 50 years.
His proteges, who include Gordon Ramsay,
Marco Pierre White and Tom Kitchin, 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 is one of only a handful of chefs in the UK to have been awarded three
Michelin stars, an accolade he held up for a ground-breaking 15 years.
Il va vous battre!
He's going faster than you.
With such a wealth of respect and experience,
Pierre's expertise is second to none.
-One turbot, one cod, one steak.
Now, what will you be looking for from our finalists today?
Today, I'm looking first for a beautiful plate
because we eat first with our eyes.
But most important, I want food that tastes beautiful.
Well, let's get started, round one.
Now, our home cooks will recreate
one of their professional chefs' signature dishes.
Earlier on, they all had a masterclass
in how to cook it to perfection.
Here's how they got on.
Get your notepad ready, let's go.
The home cooks had just one hour to complete their masterclass
and learn how to recreate their professional chefs' signature dish.
It's quite messy.
Yeah, instead of writing notes, just watch.
For the blue team, home cook Elisa is recreating Theo's dish of
monkfish crowned with prosciutto and capers on a bed of artichokes
and sauteed potatoes.
Elisa will have to fillet this meaty fish herself and ensure it's cooked
Imagine cooking a steak, the same thing -
if you don't get a bit of colour on it, it won't taste so nice.
-OK, so that's the right amount of colour.
On the yellow team, home cook Jason is making Galton's dish of turbot
on a bed of leek, chanterelle mushrooms
and bacon lardons topped with a champagne sauce.
Plenty of champagne in there.
-Jason's key task in this dish is something very close to
-You either make or break your dish by the strength or
weakness of your sauce.
-For the greens,
home cook Jonathan is attempting to recreate Rupert's dish of pan-seared
cod with a potato puree, fresh greens and a caper and butter sauce.
It's not just a case of just putting them on and boiling them,
it's checking them and how they cook, that's the key.
As it is a simple dish,
Jonathan will have to cook it spot on to impress Pierre.
You know when you open a tin of gloss paint
and it's got that magical shine?
-That's what you're looking for.
And finally, it's the reds.
Simon's making Frances's dish of roasted guinea fowl
with Roquefort and rhubarb,
garnished with baby beetroot and crispy skin.
Taste the sauce, taste, taste, taste all the time.
-The key stages for Simon are keeping the guinea fowl moist whilst
making sure the skin has a real bite.
We haven't spent too much time poncing around,
that will taste good.
Smell it. Yeah?
-This is going to win us today.
I think you can achieve that, Jason.
-I'm sure I can.
-I know I can do it.
Yeah, I know I can do it.
Looks like it's going to be tough.
Now, home cooks, you have one hour to recreate your professional chef's
you will be watching their every move from our greenroom.
And remember, you do have a lifeline.
If you see your partner struggling, you can run in and save the day,
but for two minutes only.
Other than that, they are on their own.
Right, are you ready to get started?
Chefs, can you please leave the kitchen?
-Out you get.
-Best of luck.
-Thanks very much.
See you in a bit.
Cooks, you've got one hour.
Good luck. Because your time starts now.
So, our cooks are trying their very best to recreate their professional
I think Rupert's main thing was staying calm and making sure
I'm taking my time and doing everything properly.
Backstage, the chefs will watch their home cooks' progress
to check they are on track.
A little nervous about cooking for Pierre today.
But with the instruction I've had,
I'm feeling also a little bit confident.
Over at the red station,
Simon has not fully got to grips with preparing his ballotine -
that's a stuffed sausage to me and you.
The dish is quite complicated, just cos there's a lot of processes,
and this is the one I'm most nervous about.
It's making sure this is nice and tight.
Simon thinks he's nailed it.
But does Frances share his confidence?
He knows that should be tight.
-That doesn't look tight.
-Just tighten it.
This looks just about like she did it, so I'm pretty confident with
-Go and see him.
No, because I don't know what else he's going to do yet.
I'll just say my prayers.
Elisa starts her dish by prepping the veg.
The artichoke's one of the key stages.
I don't think I'll be able to make it taste as good as Theo's,
but I'm sure it'll be a close second.
With ten minutes gone, the round is well underway,
and Jonathan's stressing Rupert out with the simplest of tasks.
Those potatoes don't look to me like they're cooking.
Oh, my gosh.
Surely he knows how to cook a potato, Rupert.
That pan of water has not moved.
So the chefs take a closer peek.
-Can you see the numbers?
-Yeah, that's on one.
-Is that one?
-You've got good eyesight.
Oh, my gosh, Theo!
-Is this front pan meant to be boiling?
-She's just saved you.
-Thank you, Sheree!
-She's just said...
-I think, don't confuse him.
Good old Sheree.
I wish she'd told him to do his sausage tighter.
That's quite a difficult thing to say, you know, subtly.
-Hello. Como esta?
-Muy bien, gracias.
What's going on here?!
OK, so, how are you?
I've got my potatoes on, I've got my artichoke on,
and I'm just ready to fillet my monkfish now.
Have you filleted one of these before?
Over at the yellow station,
Jason's bacon prep has caught the eye of the chefs.
He's got a knife nice action, doesn't he?
-Yes! Very confident.
-There's only one downside.
Is that he's very full of himself.
But they've spoken too soon.
Can I get a plaster?
It's OK, it's just a nick.
Have you got a plaster? I'll put it on him.
-I knew somebody would cut themselves,
and it had to be Jason!
Ever the trouper, Jason carries on.
-Oh, it's good, just put it on.
-You've taken your nail off.
-How are you getting on?
Yeah, not too bad. Just putting some skin to crisp up in the oven.
I've got my sausage on a rolling boil at the moment, which I'm really
pleased with. Then got lots of lovely vegetables
I've got to prepare, make sure they're nice and neat.
-You've got a lot going on.
-A lot to do, but I'm excited.
-You're smiling, it's good.
-Thanks very much.
-How are we?
-I see you've got your notes.
I'm not using them at the moment, that's a bit disconcerting.
-Oh, that's good.
-I haven't gone for them as yet.
Keep your eyes on your fingers.
-We need all of these, don't we?
-Yes, you do.
Elisa is feeling out of her depth as she tackles the main event.
I really hate filleting fish.
I hate it, hate it, hate it, hate it.
Is he going? Oh, I thought you were going.
No, no, no, no. Well, I might do, cos that's a key part of the dish.
Meanwhile, Simon's sausage is the talk of backstage.
Here comes the sausage!
Is that in the clingfilm now or what?
I don't know, I don't know where the clingfilm's gone.
Where did the clingfilm... It's in the pan!
Oh, nice. It all came out.
-It's come out!
-The clingfilm, he forgot to tie one end.
No, he did not!
Where's he gone with it?
What's he putting it in the oven for?
Get in there!
Not yet. Not yet.
Whilst all eyes are on the reds,
the greens are not faring any better.
Now your potatoes... I don't think those potatoes are cooked.
They're not cooked.
They don't looked cooked, do they? They don't look cooked.
I'm going in, excuse me.
I'm going in.
She's seen enough.
At the halfway mark,
Frances is the first to use her lifeline and save Simon
and the sausage.
But why has it gone back in the oven like this?
-To dry it out?
-Yeah, I was trying...
No, no, no. Right.
-She's not messing, is she?
-Bit of this in, OK?
-Now pop it in the oven.
-And it's not just the sausage that Simon's annihilated.
Is this rhubarb overcooked?
Look, you've made it hairy.
Right, fish it out.
-I nearly died when I saw that rhubarb.
-Time's up! Frances, out you go.
Did you tell him off?
Let's start with Simon and Frances, they are doing guinea fowl.
He make already a few little mistake, don't tie the leg,
what we call the ballotine, enough,
so I hope there's not too much water going into it.
The fillet of the bird needs to be perfectly cooked cos I know
that Pierre will pick us up for little bits of detail like that.
So let's talk about Jonathan and Rupert, they are doing cod.
I know Rupert was concerned about the potatoes not boiling,
-but you think it's fine?
They need to have just a gentle bubble coming up, and it's OK.
If you over boil it, they break down and the water goes inside the potato
and you finish with a bad mash.
So let's move on to Jason and Galton,
they are doing turbot with a champagne sauce.
I haven't cooked with turbot, no. But I'm very comfortable with it.
Jason, I think, is very, very, very, very confident. You know?
So we will see the end result.
And finally, Elisa and Theo.
She's doing well, yes.
Maybe a bit panicking.
-Do you think?
-A tiny little bit.
The artichokes are a bit...
I think I may have burnt them on one side, but we'll see.
It's fighting with this fish...
After their earlier brush with disaster,
the red team's luck is going from bad to worse.
Out they go!
What are you doing, man?
Oh, God, why has he done that?
-What's he done?
-Well, he's piled it in the pan and took it out.
And it's not just the reds who are in dire straits.
All is not well with the crowning glory of Galton's dish.
That sauce is getting quite thick and gloopy, Galton.
I think you'll get some colour when you scrape the edges off that pan as
-He can't have that sauce looking like that. You idiot!
Jason's sauce is evaporating into thin air.
So an unimpressed Galton uses his lifeline to save what's left.
Right, Galton, you've got two minutes.
-What have you seen?
-I've seen just this.
Right, take it off the heat.
Is there any more juices in the pan?
-Technically, it's a good flavour.
-It's a beautiful flavour.
Every bit of it you can.
I was on that, I don't know why you're panicking.
Or then again...
You saved my bacon.
-Right, time's up, out you go, Galton.
-Four more minutes. Bye.
Oh, those potatoes are breaking up, OK, I'm going in.
-He's going in!
-I'm going in.
-He's going in, look.
So Theo legs it in to save the potatoes and the monkfish.
The monkfish looks brilliant.
OK, I'm just going to...
-No, you're doing fantastic. Let's just get the...
-I'm panicking a bit.
-Don't worry, don't worry.
And Theo's not the only one.
That's not even boiling. Right, I'm going in.
-Oh, he's going!
-Rupert uses his lifeline to crank up the heat.
-Get that on, boiling.
It wants to be on full whack, yeah? You've only got it on six.
-When that's got the colour on it, turn it over.
-And put all these nice big bits of potato in.
-And it's all about the fish and spuds for the green team, too.
That's the colour of your butter for your sauce.
Don't forget, all this juice goes in your sauce.
Put the artichokes in. Don't forget the capers,
you've got the garlic and the parsley done.
-And then prosciutto on top.
-Time is up, Theo.
-Yes, just turn that off.
-Out you go.
-Turn it over in about a minute...
-Come on, Theo.
-Turn it so it's got a bit of colour...
So just keep working that in,
and then you need a touch more milk in that.
-In with your samphire now, yeah?
30 seconds, then take it out.
That was the one thing I forgot, so he saved me.
With only ten minutes to go,
all four chefs have now used their lifelines.
We are all knackered now because we can't go in.
-We can't go in.
-On the red team, Simon's strengths are his sauces,
but not today.
-Oh, the sauce is so watery!
-That doesn't look right.
Yeah, looks really good(!)
Oh, yeah, yeah, course.
Meanwhile, Rupert's still stressing about Jonathan's mash.
-It's a bit gloopy.
-He needs a bit of milk in that.
-I think that's looking a bit gloopy.
-I do as well.
Just put the sauce on.
Over on the blue station, Elisa's lost the plot.
I can't remember what I'm doing now, I'm getting really confused.
Do I put the white wine in this? Do I not put the white wine in?
What's she doing now?
Why...? What are you doing? What do you have the pan for?
With only minutes to go, disaster strikes for the reds.
he's grabbed that out of the oven! Well, he shouldn't have put it
in the oven, should he, Frances?
He's really hurt himself, look at him, poor guy.
-You all right, are you OK?
-Yeah, yeah, it's fine,
I just touched the wrong pan.
One I just got out of the oven.
You've got some ice there. Oh, my God.
Don't forget cooking.
I'll try not to.
Five minutes left, cooks, just five minutes to go.
That looks so smooth.
Yeah, I'd never thought of putting mash through a sieve, right?
-Why would you? But it makes so much difference.
-Yes, look at it!
The cooks are on the final straight.
And Jason's still a cool customer.
-The sauce is going good.
-How much butter is in that sauce?
Well, it's just butter.
And knowing Pierre's love of sauce,
Jason plans to win him over with a double helping.
Perfect. Just for you, sir.
Two minutes to go.
We have some kind of a sauce type thing.
Even though I totally messed that bit up.
I'm happy with it, but me being happy with it
and Rupert being happy with it are two probably very different things.
30 seconds left.
I could have made a schoolboy error, might be the wrong way up,
but I'm happy with that.
Right, that's it, stop cooking, step away from your plates,
your time is up!
That was a very entertaining hour, that was.
Well done, everyone.
It's time to taste.
First to be judged, it's Frances and Simon.
Simon's made guinea fowl with Roquefort and rhubarb
garnished with baby beetroot and crispy skins.
This is Frances's version,
but will Simon's meet his chef's high standards?
Wonderful. Now, apart from your hand,
which you burnt, how did you find it?
Yeah, it was intense.
But this is the sort of thing that I would order in a restaurant,
-Are you proud of him, Frances?
-I think he's amazing.
-It looks lovely.
-OK, we'll taste it.
We start by the mistake.
The ham is cut far too thick, so it's not cooked.
But I think it's doing very well in the dish.
The rest is nice, the sauce is good.
You should be thrilled.
-I was really pleased.
I knew that the sausage hadn't been rolled properly
and some water got in there,
obviously he was always going to pick up on that.
He knew that, didn't he? He knew he'd made that mistake.
Yeah, he knew this. But he did it,
so at the end, the result, it shows, you know?
The puntarelle is overcooked. He missed that, thank goodness.
I thought they looked slightly over.
They were, more than slightly.
I appreciated all the work he had to do cos he had a lot of technique
to absorb in very fast time.
Next, it's Rupert and Jonathan.
Jonathan's made pan-seared cod with a potato puree,
fresh greens and a caper and butter sauce.
This is Rupert's dish, but will Jonathan's impress Pierre?
-How was that?
-It was quite stressful.
-But I enjoyed it a lot, yeah.
-Are you proud of him, Rupert?
-Yeah, I think he's done a great job.
-We'll taste it.
It's very good. The mash is very, very nice.
The fish, look, is perfectly cooked.
Your sauce is nice, not too acidic.
Compliments. Very, very good.
Well done. Are you pleased?
-So you happy with that?
-Yeah, I'm more than happy with that.
-I'm not going to forget that for a while, I don't think.
Maybe not the most hard dish to prepare, but his cooking was very,
very good. I couldn't criticise anything.
That's good. That's fantastic.
Time for Galton and Jason to be judged.
Jason's made turbot on a bed of leeks,
chanterelle mushrooms and bacon lardons,
topped with a champagne sauce.
This is Galton's version, but will Jason's score with Pierre?
Did you enjoy that, Jason?
I really enjoyed it, yes. It was exciting.
So you are very happy with the dish?
-I think so.
-You won't change anything?
-I don't think so.
OK, we'll taste it now.
Oh, it looks lovely.
-I want to taste your sauce now.
Again, it's a very good dish.
You did very well, yeah.
The fish is nicely cooked, and the sauce is good,
maybe a bit on the acidic side, but no bad comment on this one.
-You can be proud of it.
What did you think about that, then?
-I was happy with that.
-I should think so.
It was very positive. There didn't seem to be any negative.
-Yeah, it was nice.
He finished quite well. I thought maybe he was a bit cocky
and very overconfident.
-But did well.
-But the result is on the plate.
And finally, it's Theo and Elisa.
Elisa's made Theo's dish of monkfish,
crowned with prosciutto and capers on a bed of artichoke hearts and
This is Theo's version,
but will Elisa's be good enough to beat the other teams?
-How did you find that?
It was filleting the monkfish that really threw me.
-OK, we'll taste it now.
It's good. The only luck is...
The only bad luck is there is no sauce.
But she cooked the fish very well, you know.
It's moist, it's good, well done.
Artichokes are very good.
The next time, you put sauce, and you'll be the queen of the...
So, how do you feel?
I never, ever want to fillet a monkfish ever again.
-50-50, you know?
She done 50 good and 50 bad.
-That's what she done. The fish is perfectly cooked,
but you know how we love to have a bit of sauce,
because it doesn't look that appetising.
-The fish is beautifully cooked.
I mean, you're a natural at cooking fish.
The artichokes are nicely cooked as well.
Well done, everyone. You've survived round one.
Pierre has given you all a score out of ten.
In fourth place with six points, it's Theo and Elisa.
In third place, with seven points, it's Galton and Jason.
In second place, with eight points...
..it's Frances and Simon.
Meaning Rupert and Jonathan are our current leaders with nine points.
Well done. Still all to play for, though.
So the scores from round one are in.
And with only a few points between
the teams, it's anyone's game.
It's time now for our second and final round.
Now, we've asked Pierre to choose two of his favourite ingredients
from which our teams will create two dishes especially for him.
They'll get to choose all the other ingredients from our larder.
I choose some venison to start and these very beautiful,
My favourite dish being strawberry a la creme, with cream,
but not today.
Today, I want to see something more elaborate.
Right, OK. Well, teams, decide your menus, get your ingredients,
because your time starts now.
At the start of the challenge,
the teams have five minutes together to plan their menus.
-Eurgh, that's horrible.
-Seal it off really nicely.
-To make their two courses,
they can choose as much food from the larder as they wish.
God, it's so much to think of.
-You hold your hands out.
-Don't throw it on the floor.
But they must include the venison and the sweet strawberries.
Wine, port, exactly as I did on Monday.
Like you did before, but add stock.
Layer it up in a glass...
-Two minutes isn't long when you're planning a menu for
-Puree a strawberry with a little sugar.
-In a pan, yeah?
Right, home cooks.
-Out you go.
-Oh, my God.
-Come on, Jason.
Out you go.
The professional chefs will now have a strict ten minutes to prep the
dishes alone, whilst their cooks watch from the back room.
And they're off, working with all the speed of a professional kitchen.
On the red team, it's Frances and Simon.
So what are they cooking up?
We're making a strawberry mousse with a selection of fresh berries,
a little balsamic.
Roast our marrow, put our liver in bacon,
little crust on the venison, through the oven,
garnished with some nice spring vegetables.
-Perfect, sounds lovely.
Yeah, I'm quite confident. We got eight out of ten in the first round,
probably eight out of ten in terms of confidence right now.
We just need to do a swift handover, especially with that pudding, cos I'm bad on puddings.
The home cooks can barely believe their eyes,
watching their professional partners in action.
He's prepping my kidney, look at that.
-Jonathan is on the green team with his chef, Rupert.
We're going to do strawberries Romanov,
so we're going to marinate the strawberries in some alcohol,
whip some cream, smash it all up with the dried strawberries,
then we're going to roast this, pan-fry the kidney,
finish that with a little shallot, mustard,
and then we're going to make a bit of a mustard and white wine sauce.
Then we're going to make a mash potato,
and we're going to fold through the marrow.
The greens are currently in first place, but heading for trouble.
Rupert's strawberry Romanov is essentially strawberries and cream,
just what Pierre doesn't want.
Rupert's absolutely flying,
so hopefully I'll be able to go in and just keep everything going
before he comes in and rescues me at the last minute.
Next, it's the yellows with Galton and ever-confident Jason.
I think we're going to win with the venison sandwiches.
No-one's ever done it before, I don't know why.
Right, we're doing a millefeuille of strawberries,
so a layered strawberry thing. And then to the venison,
and we're going to make a sort of fire score on the top,
wrap it in crepinette after it's been sealed off, and then roast it.
Currently lying in third place,
Galton's menu is news to partner Jason.
You're scaring me, man.
Seriously. This is not what we said.
I'm seeing him throw things together, it looks amazing.
But I just need to talk to him now, find out exactly what we're cooking.
And finally, it's the blue team of Theo and Elisa.
-I'm making a squash, a zucca squash, delicata squash.
I'm going to make a puree with that, with potato.
I'm going to make a rub on the venison with some thyme
and some garlic.
And then we're going to wrap it in prosciutto.
We're doing a little pastry,
which we're going to do with some strawberries
to make a crumble with mascarpone, with vanilla.
Well, good luck. Despite being in last place, Theo's partner, Elisa,
is being positive.
I'm more excited than nervous.
But, yeah, I don't want to let him down for a second time.
The professional chefs are making their prep time count,
giving their partners the best chance possible.
Home cooks, back in the kitchen.
The chefs have a strict handover period in which to tell their cooks
what needs to be done.
You now have three minutes together.
Now, just listen carefully.
-Put your mousses in the fridge.
The venison's in the oven.
-It's crucial the home cooks pay close attention, as after this,
they must complete the dishes on their own.
They're going to be cooked, don't worry about them.
They will cook.
White wine reducing down, into that.
And it's a lot for them to take in.
OK, so pastry out in ten.
-When does everything else come out?
-Don't need to worry about them to...
No, just leave that. Leave that. Right?
-Nothing else to do with that?
-No, just leave it.
Chefs, time is up, please leave the kitchen.
-Just cook it like your lamb.
-Fry your bread.
The chefs are reluctant to leave their partners and know
just how tough this challenge is.
And don't forget the...!
They'll return to the kitchen for the final minutes of the round
to finish and plate up.
I'm so sorry to have dumped him like this.
And until then, all they can do is watch.
I feel most unhappy.
I feel really unhappy.
I feel I've dumped my student right in it.
Simon's in sole charge of making a strawberry mousse.
And already he's got Frances on the edge of her seat.
Can't tell whether to do more or not.
He's forgotten to add the cream to the mixture.
-That could be a problem.
-Whip the cream!
Oh, you're all loving this.
I haven't done this before.
Definitely out of my comfort zone with puddings and things.
In the nick of time, he remembers what's missing.
-What do you mean what are we doing?
Panic, panic, panic.
Over at the blue station, Elisa's mind's gone blank.
I've never done anything with marrow bone before, so that's...
She's got an awful lot to do and I kind of felt slightly helpless
-cos time went like that.
-Next door, on the yellow team,
Jason's showing off his skills and seems confident of Galton's plans.
He gave me perfect timings.
I just have to remember them whilst doing my own thing.
I don't think I've ever left anybody so exposed before in a kitchen.
But when it comes to pastry, he's pretty flaky.
Oh, he's dropped my fricking pastry, look.
Oh, my gosh!
Much to the horror and joy of the other chefs backstage.
It's got a nice, raw-looking bit in the middle.
Jason's in luck, as Pierre's on hand to give a handy tip.
Put it back like that in the oven.
Like the name, millefeuille is 1,000 leaves.
And there, maybe we've got only one or two leaves, you know?
The greens are currently in first place.
We've gone simple, but we're going for execution.
At the moment, I'm just trying to get the mash going.
-Trying to get the potatoes cooked.
-A little bit of that there.
Pierre can't help himself sharing his pearls of wisdom.
Maybe turn the pastry on the other side and put it back for two minutes
in the oven.
She's put the pastry back in the oven, so now she can't make dessert.
The venison's out.
She's making the sauce.
-It's a disaster.
-They must be so frustrated in there, going,
"What is she doing?"
Over on the yellow station, Jason's still not feeling the pressure.
Not overly worried about anything,
it's more just bringing it all together now.
Running out of instructions, Elisa's going off piste.
I'm not entirely sure what I'm supposed to be doing with these
strawberries, so I'm probably just going to chop as many as I can in
various different ways and hope that venison's OK.
It just depends how rare you like your meat.
He hasn't got my bone marrow in yet.
Frances resorts to song, willing Simon to get a move on.
# Think about your meat, bone marrow in the oven...
-# Oven, oven! #
-Oven, oven, oven.
I need to do it quickly on here first before putting it in the oven.
And it seems to have worked.
I like your style, Rupert, you've kept it very simple.
-And you're bringing home the bacon, I'm afraid.
Time's flying by and the home cooks start to doubt themselves.
She's just standing there.
Not even doing anything. Just standing there for ten minutes.
Just stirring the pans, looking at her kidney cooking in the cold pan.
Rupert spots something to take the smirk off his face.
He's moved my sauce, look at it, he's going to taste it.
There's no sauce, there's nothing there.
-It's like mayonnaise.
-He likes it, though.
Backstage, the chefs are twitchy and something's starting to grate.
-Why do they keep shaking the pans?
-They can't help it.
-They love a little shake.
-They don't know what to do next.
Look, he'll do it again in a minute.
Scratch his head, shake the pan.
The swilling of the sauces nearly drives me berserk.
Cooks, you've got just five minutes until your chefs come back in the
The cooks are counting the seconds till their chefs can return.
You all right there? You're sweating.
Yeah, it's hard work, this.
Rooted to the spot, Elisa's overwhelmed.
Don't just stand there.
There's so much to do!
Just two minutes till the chefs come back in.
Not long now.
Are you chopping off the burnt bits?
Chefs, back in the kitchen.
Finally, the moment the cooks have been waiting for.
Fine, don't worry, get the strawberry out.
You've got two minutes.
-Two minutes left.
-Get the strawberry mousse.
Leo's straight over to save Elisa's veg and pastry.
That's not cooked.
-That's not cooked. Oh, dear. What's happened to the pastry?
Whilst Galton seems happy with his lot.
-Did you put some mint in this?
-No. Bit of basil.
-Oh, well done.
-I think basil's really nice with...
-Yeah, yeah, good lad. Good lad.
Frances gives the raw venison a blast in the oven and oversees
-Put some of the puree on the plate.
Whilst Rupert gets his hands on the all-important mash.
-How do you want the strawberries?
30 seconds to go, guys, just 30 seconds.
Oh, my God.
That's perfect. Well done. Perfect.
Pop the venison on the plate.
-Which way facing?
-That way, stand it up.
Ten, nine, eight,
five, four, three,
two, one, that's it!
Stop cooking! Step away from your plates.
-You're a legend.
-That was manic.
Now it's the best bit, cos we get to taste.
First to take the taste test, it's Frances and Simon.
They've made juniper-crusted loin of venison,
with a ham-wrapped kidney,
pied de mouton mushrooms
and crispy snow peas with a puree of sweet potato and
roasted marrow bone.
For dessert, they've made strawberry mousse with red berries.
-Here we are.
-Wow, that was a challenge.
It was very intense. That was the hardest challenge by far.
Simon was good.
And I think it's quite amazing that it's on the plate.
We'll judge it, we'll judge it.
The meat is nicely cooked, eh?
Maybe needed a bit of seasoning, maybe.
-Salt and pepper.
It's nice. You've done a good job there.
Maybe a bit more sauce.
Yeah, more sauce. I think I reduced it down a too much.
A bit sweet, too much sugar,
but it's OK.
Put it this way, we can hold our heads up.
-I'm pretty pleased we managed to turn these out like that.
-Too short in sauces. No sauce at all.
And after, when you go for the strawberry,
there's no taste of strawberry into it.
-We want strawberry, we don't want a fruit salad.
The frustrating thing is you know you could have done so much and
-Next into the tasting room are Rupert and Jonathan.
They've made a rack of venison with seared kidney,
a marrow-infused potato puree with roasted vegetables,
fried mushrooms and a creamed mustard sauce.
For dessert, they've made
strawberries Romanov with fresh cream.
-Did you enjoy that?
-That was fantastic.
Definitely the hardest so far.
-But I got the most out of it, I think.
That's your decision.
I think the meat is undercooked.
It's a bit on the raw side.
I like the kidney.
On that, I'm maybe scared about it because I said
no strawberries and cream, and what is it?
It's strawberries and cream!
So, I'm sure it's good, but I'm not going to taste it.
-You're not going to taste it?
-No, because I don't want that.
OK. Thank you.
-I'm going to have a little try of this.
-Even though he didn't like it.
We're English, you can't go wrong with strawberries and cream.
If I was in a restaurant, I would send the two dishes back
because the meat isn't properly cooked, and secondly,
I said I don't want strawberries and cream.
If you go to a restaurant, you pay for what you want,
not for what the chef wants to send you.
It was a bit disappointing he didn't want to try the dessert,
but, you know, each to his own, and, you know, that's his opinion,
-so... We were happy, weren't we?
-Yeah, I thought it was great.
Time for Galton and Jason to be judged.
They've made a rack of venison with crepinette-wrapped kidney
and black pudding,
mushrooms on toast, kohlrabi,
black truffle and a red wine and marrow bone sauce.
And for dessert, they've made
a strawberry and cream millefeuille.
HE SIGHS LOUDLY, THEY LAUGH
Did you enjoy the challenge?
-Very much so.
-I don't know if enjoyment is the word
I'd like to use because I'm not the sharpest knife in the drawer myself,
so I'm thinking,
if I can't think of what to do, how am I going to expect him to?
-Now you tell me!
-We'll taste it.
The meat is properly cooked, yeah?
Slightly undercooked. But it's very good.
You did a beautiful sauce.
It's quite a simple dessert, but it's good, it's good.
-I'd be happy to eat that.
-It's really nice.
-Very happy to eat that.
This one, we've pulled a rabbit out of the hat here.
He cooked his meat early, so the meat relaxed.
It was very tender.
His sauce was very, very good.
No faults on that, except on presentation.
You've done a brilliant job, an absolutely brilliant job.
I don't know, you might have even listened to me!
And finally, it's Theo and Elisa.
They've made a loin of venison,
wrapped in prosciutto with kidney and bone marrow
served with a squash and potato puree,
spring greens and a port and veal reduction.
Followed by a dessert of strawberry tart with Marsala and vanilla cream
with raspberries and mascarpone.
Wonderful. Did you enjoy the challenge?
It was a lot of fun, but I have a renewed appreciation
for how much time the chefs put into their training.
Very well, we'll taste it.
I like the sauce, the sauce is good, it's tasteful.
The puree is good. Maybe a bit overcooked.
Mainly, the meat... Well, you can see. That is undercooked, yeah.
A bit soggy at the bottom, quite soggy.
On the top it's OK. I would like to see more strawberries.
It's supposed to be strawberries, and not raspberry.
It's not bad, without being exciting.
Thank you very much.
It is a bit under on the bottom, he's absolutely right.
Should have used the top bit, but again...
-It's difficult when you're in a rush.
There's nothing on the plate, a bit of mush and that's it, you know.
Everybody can do that, I suppose, you know.
The dessert is the same, you know. Nothing special, you know.
So quite disappointed by the result.
He said it was quite simple, and it was very simple, and he didn't
like the fact I'd used raspberries on top.
We kind of wanted to give it a bit of a punch,
but, hey, it wasn't that bad.
Pierre will give both courses a mark out of ten with a total of 20 points
up for grabs. These will be added to the scores from challenge one,
giving a total out of 30.
And with three points currently between first and last place,
it really is anyone's game.
I don't think we've done enough to win.
But we haven't disgraced ourselves.
I think it's extremely close between us.
Maybe not with that last dish, I'm not sure.
I don't know if we've done enough to be move up the leaderboard,
but there was some very good cooks there today.
The main course might have done enough, I'm not sure.
It's time for the moment of truth and to declare this week's
Yes, Chef champions.
So, in fourth place, with 16 points,
it's Theo and Elisa.
In third place, with 17 points...
..it's Rupert and Jonathan.
In second place with 21 points...
..it's Frances and Simon.
So this week's winners are Galton and Jason with 24 points.
Well done, everyone.
Wow! What a surprise that was!
We only went and did it!
You look a bit surprised, Galton.
I am, I'm shocked!
-And this is just for you,
to remind you of us all when you're cooking in the kitchen next.
Well done. Congratulations.
-Thank you very much.
-Well done, well done, well done.
Thank you. I was worried about you, I have to say.
-That's very caring!
-At the beginning of the week. But you've blossomed!
-You really have blossomed.
-How very kind.
Congratulations to all our teams this week.
Make sure you join us next time for more fun in the Yes, Chef kitchen.
Next week on Yes, Chef...
Four more top chefs will be on the hunt for their perfect partners.
Get the butter in. Yes!
For the home cooks, it's the chance to work alongside the best in the
-I hope it's cooked all the way through.
But who will be chosen?
And who will be Yes, Chef champions?
Professional chefs Galton Blackiston, Frances Atkins, Rupert Rowley and Theo Randall 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.