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It's the Professional
MasterChef semifinals.

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This week, the final six contestants
have been split into two groups

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and sent to cook under
some of Britain's finest chefs.

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We have, like, two minutes.
We need to go.

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Last time, Charlie and Tom
earned themselves a place

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in Finals Week.

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Now, the last three chefs
battle to secure their place

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in the competition.

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Just make sure they're the best
you can do, yeah?

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27-year-old head chef Tommy,

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29-year-old freelance chef James,

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and 29-year-old head chef Kasae.

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This competition has been so,
so tough.

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Blood, sweat and tears, you know?

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But getting into that final four
is all I want.

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Semifinals is pretty big.

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I think it's where the competition
starts getting real tough.

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I can't mess up at all.
So, yeah, pressure's on.

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Every time you get through a round,
you're so happy.

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But maybe I could just get
through one more.

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So it's always one more,
one more, one more.

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These three chefs are talented.

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Not one of them is willing
to go home.

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I want to see a fight.

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Well, who's going to crack
under the pressure?

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It's early morning
in Lichfield, Staffordshire,

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and Kasae, James and Tommy
are en route to a restaurant

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uniquely housed above a jeweller's
in the heart of the city.

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Upstairs by Tom Shepherd,
one of the UK's

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most respected culinary stars.

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I'm from Birmingham,
Sutton Coldfield.

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My dad is third-generation jeweller.

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At the age of 13, 14,

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I started as a Saturday lad
at my dad's jewellers.

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I found out very early on that
jewellery wasn't really my bag.

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It didn't ignite a fire,

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it didn't ignite an interest,
an overriding interest in me at all.

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Aged 18, it was Tom's
first job as a pot wash

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at a hotel in Lichfield that sparked
his interest in cooking.

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I was just mesmerised
by how it worked.

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To that day, I've never set
foot out of a kitchen.

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Tom left the hotel after three
years, to hone his skills

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working for Michael Wignall
at the two Michelin-starred

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Latymer in Surrey...

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It was a real step up.

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What he showed me at The Latymer was
something I'd never seen before.

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...and then as development chef
for culinary legend Sat Bains.

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Those significant figures
who I've worked for

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and wanted to work for as well,
they have definitely shaped

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who I am today, for sure.

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Having been away for nearly
ten years,

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Tom returned to the Midlands
to become head chef

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at the Michelin-starred Adam's
in Birmingham.

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But the course of his culinary
career would change when his dad

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acquired a jewellery shop
in Lichfield.

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So we came to the opening
and my dad just said,

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"Tom, can I just take you upstairs?”
And I said, "Yeah, what's upstairs?"”

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And he said, "The offices."
And so my dad said,

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"What do you what do you think?
Give me some idea."

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And I said,
"I can see a restaurant up here.”

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And he just looked at me and said,

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"Are you all right, mate?
Have you had a drink?"

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I said, "No, honestly, Dad, I think
if we can knock down these walls,

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"there can be a restaurant here."

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He couldn't believe the whole
romance behind the fact

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that there could actually be
another family business upstairs,

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which is just, well,
it's just amazing.

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After two years of hard graft,

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and with the help of numerous
friends and local tradesmen,

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Tom opened his modern British
restaurant in 2021.

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Our main philosophy is one
where we allow the ingredient

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to lead us. Using one ingredient
three or four different ways,

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it's celebrating
the main ingredient.

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The better the ingredient,
the better your dish will be.

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We are a flavour-packed restaurant.

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So every single dish I want every
single ingredient really pushed in.

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Within just four months of opening,

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it became Staffordshire's first
Michelin star restaurant.

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It is a realisation of a dream,
but at the same point,

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I don't know
where that dream ends.

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So I'm just going to keep
dreaming, I think.

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And just see where it takes us.

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Morning, guys.
Welcome to Upstairs.

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Are you excited? Nervous?

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All of the above. All of the above.
Yeah, well, I am as well,

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to be fair.
The old man's downstairs,

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selling loads of jewellery
to all the people out in Litchfield,

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and we're upstairs feeding them.

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So it's an amazing
family connection,

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which we're really proud
of as well.

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Listen, guys, I've got a bit
of a bombshell to tell you.

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We've got service today and
you're going to be a part of it.

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OK. You up for it?

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Wahey! Come on. Let's do it.

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Being able to work alongside Tom
and just have him mentor us

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is such a big opportunity.

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So I'm going to give it
my everything today.

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I've followed Tom's career
for a while now,

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and this is like a dream for me,
and something I really aspire

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to do myself one day. So Tom's
living my dream, basically.

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Tom's food is the sort of food
I love to cook, I love to eat.

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I'm really excited to cook
some of the food and hopefully

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get some inspiration from it.

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The semifinalists will each
be responsible for cooking a course

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from Tom's tasting menu
for today's lunch service.

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Head chef Kasae, whose food
has so far being driven

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by unique flavour combinations,
will have the first course.

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A turbot dish that was born
out of one humble vegetable.

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This dish actually started off
as a carrot dish,

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and we absolutely loved it.

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We did a vegetarian dish
early last year,

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where it was, we took a sand
carrot, so much flavour,

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and we actually made, like,
a vegetarian dish out of that.

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What are sand carrots?
It's an old preservation. Yeah.

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When they're in the sand,
it withdraws a lot of the moisture

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from the carrot, so it almost
intensifies the flavour.

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Concentrated? Yeah. That's cool.

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We want that sort of smoky
barbecue sort of flavour.

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We don't want it sort
of really burnt.

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I think this is the colour
that we're sort of looking for

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on that char.
And this is when we can start to

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introduce a bit
of the curry butter as well.

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So we're just sort of glazing
those carrots up now.

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We wanted to create
a bigger dish from it.

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I just thought, if we're going
to make it into a fish dish,

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I think it just has to be turbot.

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Bought this beautiful Cornish
turbot, four-and-a-half kilos,

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came in this morning.

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So obviously need to
get a portion out of that.

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So, cooking the turbot, make sure
whole entire surface area

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of that fish to hit the pan.

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What we don't want is it
curling up at all.

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Yeah. The pan can't be too hot,

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so you don't want to scorch
any of the flesh.

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We roast it, not too aggressively.

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That's the sort of colour we want,
a nice sort of caramelisation,

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that golden brown colour.

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Yeah. And we'll introduce
some butter.

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It's a beautiful foam,
that's exactly what you want.

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So just basting that fish
all the time.

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I'm just going to allow that
to rest now

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with a little bit of that butter.

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The turbot and carrots are
served with a tandoori emulsion.

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Growing up in Birmingham,
naturally I was surrounded

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by some great Indian restaurants
and takeaways.

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Any menu that I've produced
has always some sort

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of curried element in it.

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It's a bit nostalgic,
from my sort of upbringing.

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What's in the curry emulsion?

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We make our own oil, so we do
lime leaf, lemongrass, ginger,

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chilli and coriander seed. OK.

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It gives the most delicious
texture and flavour and fragrance

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to this dish.
So that's the base there.

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We just split that a little bit
with pumpkin oil.

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Then we go in with our fish.

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Coming to the finishing touches.

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We've got these heritage carrots
that we've very lightly pickled.

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And then the other side
of that is our fish skin cracker,

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which is just dusted very lightly
with some tandoori salt. OK.

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That finishes the whole dish off.

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That is sick!
That is a really sick dish.

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It's so complex and has so many
layers to it.

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It's really cool.

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I'm a little bit nervous to do
turbot since I haven't done it

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before, but, yeah,
I'll give it a go.

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Head chef Tommy loves
to incorporate Asian flavours

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in his ambitious,
sophisticated plates.

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He'll be in charge of a dish
based on another of Tom's

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childhood food memories -

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a Sunday roast.

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Lamb and mint sauce
for me is just a pairing

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that never, ever, ever,
doesn't work.

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I remember, as a kid, the mint
jelly. Oh, it was delicious!

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That as a partnership, it
literally goes hand-in-hand for me.

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This one is the hogget dish.
So it's actually

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from the Lake District,
so it's Herdwick hogget.

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So the hogget dish,
which is the main course,

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which is basically lamb,
but a little bit older,

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just between one and two years.

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In my opinion, it's the best lamb
in the world.

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To make the most
of the prized hogget lamb,

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it's served multiple ways.

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Tommy will have to slowly roast
the loin to render the fat...

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With the loin, we just want to
serve that lamb nice and pink.

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Medium-rare to medium
sort of cuisson,

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essential that we serve that.

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...while simultaneously barbecuing
a lamb belly element.

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We do just want to make sure
that those flames

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aren't taking over it. We don't
want it to be sort of black.

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On the barbecue, it gets this
beautiful, sweet smoke added to it.

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But again, if it's too harsh,
it's going to turn into

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like an acrid flavour.

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Beautifully caramelised fat,
both sides.

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Right, are we ready to plate?
Yes. OK.

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That fat is nice and rendered.

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Among the nine elements Tommy
will have to perfect and plate

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are garnishes to enhance
the lamb flavours.

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First, a caramelised onion compote
which is cooked in lamb fat.

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And then on top of that,
we go Caesar mayonnaise.

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The Caesar mayonnaise is there
because the Parmesan

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and the anchovies work
really, really well with lamb.

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Onion shells are also cooked
in lamb fat and added.

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Beautiful gem lettuce, but this has
being compressed in the cold oil.

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Yeah.

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The last elements to plate
are a broccoli puree

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and the hogget sauce split
with mint oil.

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It's a law that you have
to have mint with the lamb.

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It's essential.

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My mum always used to do
a lamb roast,

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but then, one Sunday lunch,
we literally had, like,

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chopped mint and, like,
malt vinegar,

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and it was probably one of the most
disgusting things we've eaten!

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But listen, I said to my mum
it was delicious.

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And there's your hogget dish.

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Confident? Nervous but, yeah,
I'm excited. You'll smash it.

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I think the barbecue
is going to be a challenge.

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Like, the temperature control,
getting the lamb rendered down,

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nice and crispy.
Every single element, you know,

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elevated to the best it can be.
I'm really excited.

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Really excited.

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Classically trained James runs
a hash brown street food business,

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and today will be working
in the pastry section.

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So the inspiration
behind the dessert -

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actually, I ate it at
Restaurant Gordon Ramsay.

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They do a dessert there,
which was this delicious sort of

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set sort of chocolate mousse
with a cocoa nib ice cream

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and Pedro Ximenez gel.

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And it was just the most
amazing end to a meal.

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The central part of the indulgent
and technically challenging dessert

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IS a mousse dome
of Venezuelan chocolate,

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made from rare cocoa beans,

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which is sprayed
with more chocolate.

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Yeah, it's lovely that.

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I'm not going to hide away
from admitting this,

235
00:11:33,960 --> 00:11:38,455
my sous-chef, Mike, is a lot better
at plating this dish than I am.

236
00:11:38,480 --> 00:11:42,215
Before plating, the mousse domes
need to be decorated

237
00:11:42,240 --> 00:11:43,895
with chocolate cremeux...

238
00:11:43,920 --> 00:11:45,815
Pipe a little zigzag on the top.

239
00:11:45,840 --> 00:11:46,975
...and a sherry gel,

240
00:11:47,000 --> 00:11:49,695
at speed and with precision,
before the domes melt

241
00:11:49,720 --> 00:11:51,455
and become difficult to move.

242
00:11:51,480 --> 00:11:53,335
It requires a steady hand.

243
00:11:53,360 --> 00:11:56,175
It also requires you to be
quite elegant as well.

244
00:11:56,200 --> 00:11:58,375
So this is pecan crumble.
So we actually roast

245
00:11:58,400 --> 00:12:00,575
the caramel chocolate in the oven
with the pecans.

246
00:12:00,600 --> 00:12:04,135
Then we let it cool
and we blend it together.

247
00:12:04,160 --> 00:12:07,935
Once the mousse is perfectly
decorated, it can be plated.

248
00:12:07,960 --> 00:12:10,975
James then has just one chance
to form a perfect rocher

249
00:12:11,000 --> 00:12:14,815
of creme fraiche ice cream
on top of the crumble.

250
00:12:14,840 --> 00:12:17,255
It can all come tumbling
down with this.

251
00:12:17,280 --> 00:12:18,935
It has to just sit on it first time.

252
00:12:18,960 --> 00:12:22,295
If that rolls off the side,
we have to start that again.

253
00:12:22,320 --> 00:12:23,695
How are your rocher skills?

254
00:12:23,720 --> 00:12:26,815
They'll be getting better after a
few of them, I'm sure, yeah!

255
00:12:26,840 --> 00:12:31,455
The plate is finished with
dehydrated hot chocolate foam crisps

256
00:12:31,480 --> 00:12:34,535
dusted in malted milk powder.

257
00:12:34,560 --> 00:12:38,055
And you have to ensure that
every single element is done

258
00:12:38,080 --> 00:12:40,375
as best it can possibly be.

259
00:12:42,040 --> 00:12:43,935
Beautiful. It's my sort of dessert.

260
00:12:43,960 --> 00:12:45,695
I'm really excited about cooking it.

261
00:12:45,720 --> 00:12:48,295
The rocher is going to be the main
thing, just getting that right

262
00:12:48,320 --> 00:12:49,935
on top and not falling off.

263
00:12:49,960 --> 00:12:52,455
Because if the rocher falls off,
you ruin the dish.

264
00:12:55,360 --> 00:12:58,775
It's midday, and the morning prep
is almost over.

265
00:12:58,800 --> 00:13:01,975
Guests from all over the country
travel to sample Tom's unique

266
00:13:02,000 --> 00:13:05,815
tasting menu, but one has also
come from closer to home -

267
00:13:05,840 --> 00:13:07,415
his mother, Sara.

268
00:13:09,480 --> 00:13:12,895
Today, the three semifinalists
will be on the front line,

269
00:13:12,920 --> 00:13:15,455
delivering to his Michelin star
standard.

270
00:13:16,520 --> 00:13:19,895
So much pressure to get it right.
There's a lot of eyes around!

271
00:13:19,920 --> 00:13:21,935
A lot of expectation.

272
00:13:21,960 --> 00:13:24,735
It's starting to feel real,
you know? Very nervous.

273
00:13:24,760 --> 00:13:28,015
Just, hopefully, it all goes OK.

274
00:13:28,040 --> 00:13:30,055
Just want to make sure
that when service comes up,

275
00:13:30,080 --> 00:13:34,455
get them all out on time
and do them justice, hopefully.

276
00:13:34,480 --> 00:13:36,735
Guys, stay cool, stay calm,
stay collected,

277
00:13:36,760 --> 00:13:38,695
and get that energy in there, yeah?

278
00:13:38,720 --> 00:13:41,015
Yes, Chef. Let's have
a good service. Oui.

279
00:13:43,160 --> 00:13:46,815
First up to the pass will be Kasae.

280
00:13:46,840 --> 00:13:49,375
OK, guys, two turbot away.
Yes, Chef.

281
00:13:49,400 --> 00:13:51,775
Just make sure the first two
are absolutely perfect.

282
00:13:51,800 --> 00:13:53,175
Oui, Chef.

283
00:13:54,560 --> 00:13:59,095
And she'll have just four minutes
to juggle pan-roasting her turbot

284
00:13:59,120 --> 00:14:02,055
and barbecuing
the sand carrots to perfection.

285
00:14:04,160 --> 00:14:05,815
Now, this one, do exactly the same.

286
00:14:06,960 --> 00:14:09,535
Kasae, just make sure we just
check those carrots as well,

287
00:14:09,560 --> 00:14:12,215
they're just starting to colour
a little bit on this one.

288
00:14:12,240 --> 00:14:14,535
Beautiful. Beautiful.
Caught that just in time.

289
00:14:15,920 --> 00:14:18,575
How are we looking? Oh, wow!
That's it, monte, monte, monte,

290
00:14:18,600 --> 00:14:20,455
monte, monte.

291
00:14:20,480 --> 00:14:23,695
They look absolutely superb.
Pour your butter over the top.

292
00:14:23,720 --> 00:14:25,495
Oui. That's beautiful.

293
00:14:26,800 --> 00:14:29,575
With her elements cooked,
it's now down to Kasae

294
00:14:29,600 --> 00:14:33,615
to master the presentation,
starting with a chicken curry sauce,

295
00:14:33,640 --> 00:14:36,815
which is split with spiced
carrot and pumpkin oil.

296
00:14:36,840 --> 00:14:39,255
That turbot looks absolutely
perfect. Thank you, Chef.

297
00:14:39,280 --> 00:14:41,775
It's a little bit concerning
because it may look a little bit

298
00:14:41,800 --> 00:14:43,255
better than mine!

299
00:14:47,000 --> 00:14:48,695
Happy? Oui, Chef.

300
00:14:48,720 --> 00:14:51,295
Let's have them. Well done, Kasae.
Thank you.

301
00:14:51,320 --> 00:14:53,935
I have something to tell you.
Two more now. Yes, Chef. Let's go.

302
00:14:53,960 --> 00:14:55,655
Service, please.

303
00:14:57,760 --> 00:14:59,175
That was really good.

304
00:14:59,200 --> 00:15:01,575
It was a little bit nerve-racking,
the first ones, to be sure.

305
00:15:01,600 --> 00:15:03,255
I think Chef seems happy.
I'm still here.

306
00:15:03,280 --> 00:15:05,015
He hasn't kicked me out!

307
00:15:06,880 --> 00:15:09,895
Tommy? Yeah?
Your first two hogget away.

308
00:15:09,920 --> 00:15:12,135
Yes, Chef. Yeah? Make it your best,
yeah? Oui. Let's go.

309
00:15:13,520 --> 00:15:17,455
Tommy is next up with his hogget
served two ways.

310
00:15:17,480 --> 00:15:20,375
He needs to ensure the lamb loin
is cooked to medium-rare

311
00:15:20,400 --> 00:15:24,935
while perfectly charring
the belly on the barbecue.

312
00:15:24,960 --> 00:15:28,215
There's a lot of elements with
this dish, making sure we're right,

313
00:15:28,240 --> 00:15:30,135
so hopefully he's going
to do it justice.

314
00:15:30,160 --> 00:15:33,415
Flip it back over. Beautiful.
That's good. That's good too.

315
00:15:35,600 --> 00:15:38,135
By concentrating on the cuisson
of the loin,

316
00:15:38,160 --> 00:15:41,095
Tommy has taken his eye
off the barbecued belly.

317
00:15:42,160 --> 00:15:44,495
Tommy? Yes? Oh!

318
00:15:45,640 --> 00:15:48,655
That's getting a lick on there,
isn't it?

319
00:15:48,680 --> 00:15:50,215
Just flip this one over.

320
00:15:50,240 --> 00:15:53,175
Maybe a little bit too dark.

321
00:15:53,200 --> 00:15:55,735
No, we're good. OK. Just watch that
on the other side, OK?

322
00:15:55,760 --> 00:15:58,295
Just make sure we just don't
caramelise that any more.

323
00:15:58,320 --> 00:16:00,935
This belly, obviously, as
it starts to cook,

324
00:16:00,960 --> 00:16:03,415
a lot of the fat renders down
and hits it.

325
00:16:03,440 --> 00:16:05,295
So you really need to keep
your eyes on it.

326
00:16:05,320 --> 00:16:07,455
Don't want it to get black
from the fire.

327
00:16:07,480 --> 00:16:10,295
Something that can catch me out,
I think.

328
00:16:10,320 --> 00:16:12,815
With the belly of the lamb
rescued just in time,

329
00:16:12,840 --> 00:16:16,735
Tommy must now perfectly plate
all nine elements of the dish.

330
00:16:20,280 --> 00:16:23,495
Tommy! Look at the cooking on that,
Chef!

331
00:16:23,520 --> 00:16:25,655
Look at that!

332
00:16:25,680 --> 00:16:28,375
Incredible. Well done. OK, sauce.

333
00:16:30,120 --> 00:16:31,615
Service, please.

334
00:16:34,640 --> 00:16:37,015
OK, table one, please.

335
00:16:37,040 --> 00:16:39,335
Tommy, well done. Thank you, Chef.

336
00:16:39,360 --> 00:16:42,335
Tommy? Two more. Oui, Chef.
Let's go. Oui.

337
00:16:45,880 --> 00:16:48,895
I'm really enjoying it. So I'm just
getting the temperature controls,

338
00:16:48,920 --> 00:16:51,615
blah, blah, and it's a lot of little
things I need to bring together.

339
00:16:51,640 --> 00:16:53,815
So this belly is definitely
a challenge.

340
00:16:55,720 --> 00:17:00,775
On dessert, James is also under
pressure with his first order.

341
00:17:00,800 --> 00:17:03,695
He needs to combine speed
with precision to top

342
00:17:03,720 --> 00:17:06,575
his chocolate domes
with chocolate cremeux,

343
00:17:06,600 --> 00:17:08,615
sherry gel and pecan crumble,

344
00:17:08,640 --> 00:17:12,095
before they soften
and become difficult to plate.

345
00:17:17,360 --> 00:17:20,095
That's fallen apart, mate.
Chef, we can't use that one.

346
00:17:20,120 --> 00:17:22,015
So let's get another one
dressed straight away.

347
00:17:22,040 --> 00:17:23,815
Yeah, oui, Chef.

348
00:17:23,840 --> 00:17:27,495
If it's out for more than a couple
of minutes, it gets really soft.

349
00:17:27,520 --> 00:17:31,975
So...make sure I'm plating faster
than I am at the moment.

350
00:17:33,840 --> 00:17:35,575
Having already lost one mousse,

351
00:17:35,600 --> 00:17:39,255
if James doesn't master the perfect
rocher of creme fraiche ice cream

352
00:17:39,280 --> 00:17:42,975
first time, a second dome
will be ruined.

353
00:17:43,000 --> 00:17:45,975
That's good, yeah.
Delicate hand.

354
00:17:47,040 --> 00:17:48,535
That's all right, it's all right.

355
00:17:48,560 --> 00:17:50,575
Whoooaah! You now
know, for next time,

356
00:17:50,600 --> 00:17:53,815
let's move it in a little bit more.
Yeah, that's absolutely fine.

357
00:17:56,880 --> 00:18:00,215
Probably just drop off a tiny bit.
That's it, let it go, let it go.

358
00:18:00,240 --> 00:18:02,535
That's it. Perfect.
It's a delicate, delicate dessert.

359
00:18:02,560 --> 00:18:04,735
We can't make it easy for you, mate!

360
00:18:10,200 --> 00:18:13,895
That is... That looks
absolutely spot-on.

361
00:18:13,920 --> 00:18:15,415
Service, please.

362
00:18:18,400 --> 00:18:20,215
Had a bit of a wobble at the start.

363
00:18:20,240 --> 00:18:22,855
They're quite delicate once
they've been defrosted,

364
00:18:22,880 --> 00:18:25,135
but might get to eat it later, so...

365
00:18:26,640 --> 00:18:30,095
It's one o'clock,
and lunch service is at its peak.

366
00:18:30,120 --> 00:18:32,855
So upping the pace, Kasae.
We've gone from two to three now,

367
00:18:32,880 --> 00:18:35,935
table three, yeah?
Yes, Chef.

368
00:18:35,960 --> 00:18:39,175
And the pressure is now on Kasae
to keep up with the orders

369
00:18:39,200 --> 00:18:40,855
coming in.

370
00:18:40,880 --> 00:18:43,095
Without wanting to turn
the pressure up too much,

371
00:18:43,120 --> 00:18:45,375
after three turbot, which is now,
we're going straight

372
00:18:45,400 --> 00:18:48,135
into another three turbot.
Another three. Yes, Chef.

373
00:18:48,160 --> 00:18:51,335
Keep that pace going,
please, Kasae, yeah? Oui.

374
00:18:51,360 --> 00:18:54,575
But the barbecue carrots
need constant attention.

375
00:18:54,600 --> 00:18:56,975
Give them a brush. Yeah.
You never want to see them

376
00:18:57,000 --> 00:18:59,855
look this sort of flat. We always
want to be introducing that butter,

377
00:18:59,880 --> 00:19:01,295
yeah? All the time.

378
00:19:01,320 --> 00:19:05,215
The barbecue is a bit stronger
than what I thought it might be.

379
00:19:05,240 --> 00:19:08,295
And she's struggling to keep
control of the heat in the pan

380
00:19:08,320 --> 00:19:09,535
for the turbot.

381
00:19:09,560 --> 00:19:11,575
We don't want to go any dark,
so just watch that.

382
00:19:11,600 --> 00:19:14,415
Always keep control of that pan,
yeah? Yes, Chef.

383
00:19:14,440 --> 00:19:16,655
The turbot needs to rest,

384
00:19:16,680 --> 00:19:19,095
but Kasae has forgotten to add
the butter from the pan

385
00:19:19,120 --> 00:19:21,055
to keep it moist.

386
00:19:21,080 --> 00:19:23,455
Butter on the fish. Sorry, Chef.
Yes, Chef.

387
00:19:23,480 --> 00:19:25,975
It needs to be resting
in that butter, yeah? Oui.

388
00:19:30,400 --> 00:19:32,975
It would be easier if my hands
weren't shaking, Chef!

389
00:19:35,240 --> 00:19:37,175
Service, please. Well done.

390
00:19:39,240 --> 00:19:41,695
Kasae's roasting on that fish
is literally perfect.

391
00:19:41,720 --> 00:19:44,135
It couldn't be any better.
We just need to make sure

392
00:19:44,160 --> 00:19:46,335
we concentrate and we're resting out
those turbot in the butter.

393
00:19:46,360 --> 00:19:47,735
It's remembering that.

394
00:19:47,760 --> 00:19:49,935
But everything else
is absolutely perfect.

395
00:19:51,680 --> 00:19:56,375
On the main, Tommy's almost ready
to plate his next two hogget orders,

396
00:19:56,400 --> 00:19:59,135
but also has multiple
checks flying in...

397
00:19:59,160 --> 00:20:02,215
Tommy, you have got three
hoggets away, please.

398
00:20:02,240 --> 00:20:03,375
Yes, Chef.

399
00:20:03,400 --> 00:20:05,375
So we're working another two
hogget.

400
00:20:05,400 --> 00:20:09,215
Bear that in mind, Tommy, as well,
yeah? Yes, Chef. Final four.

401
00:20:09,240 --> 00:20:12,375
...and he's still struggling
with the barbecue.

402
00:20:12,400 --> 00:20:15,095
How are the other side looking?
Do not lose this.

403
00:20:15,120 --> 00:20:16,455
I fear the worst.

404
00:20:16,480 --> 00:20:19,575
Yes. I don't think they're going to
be the one. Yeah. OK.

405
00:20:19,600 --> 00:20:22,095
Three more on straight away,
please, OK?

406
00:20:25,920 --> 00:20:28,695
I left my belly on the barbecue
and they've got too dark,

407
00:20:28,720 --> 00:20:31,935
so unfortunately we'll have to do
some fresh.

408
00:20:31,960 --> 00:20:35,495
Three more on should take two, three
minutes, hopefully,

409
00:20:35,520 --> 00:20:38,175
and then timing-wise should be OK.

410
00:20:39,480 --> 00:20:41,575
Tommy, you looking OK? Great.

411
00:20:41,600 --> 00:20:42,615
Good lad.

412
00:20:45,680 --> 00:20:46,695
Keep it going.

413
00:20:50,160 --> 00:20:51,175
That's it.

414
00:20:54,720 --> 00:20:57,735
Tommy, lovely cuisson that lamb.
Thanks, Chef.

415
00:20:57,760 --> 00:21:00,495
Just got four more to go.
Not away yet. Yeah.

416
00:21:00,520 --> 00:21:02,615
Start getting your mind
into that gear, yeah?

417
00:21:02,640 --> 00:21:03,935
Great. Thank you. Perfect.

418
00:21:07,080 --> 00:21:10,375
Over on dessert, James is
still struggling to decorate

419
00:21:10,400 --> 00:21:13,415
and plate his chocolate
mousses fast enough.

420
00:21:14,600 --> 00:21:18,895
Trying my best to plate this
without tarnishing it slightly.

421
00:21:23,280 --> 00:21:25,415
This is the hardest part
of the whole thing.

422
00:21:26,840 --> 00:21:27,855
Good lad.

423
00:21:30,600 --> 00:21:34,215
Having managed to transfer the
mousses, and with the orders backed

424
00:21:34,240 --> 00:21:39,335
up, it's now crucial James tops them
with perfect rochers of ice cream.

425
00:21:40,760 --> 00:21:43,895
Even with the shakes, those
rochers are still really good.

426
00:21:43,920 --> 00:21:44,975
Thank you, Chef.

427
00:21:45,000 --> 00:21:46,855
Let's get the crisps on it.

428
00:21:47,960 --> 00:21:49,095
Service, please.

429
00:21:51,160 --> 00:21:53,855
OK. Three more now, then, please,
James.

430
00:21:53,880 --> 00:21:56,975
The hardest part so far
has been getting it all untarnished,

431
00:21:57,000 --> 00:21:59,455
cos any sort of nick
is going to be noticed.

432
00:21:59,480 --> 00:22:03,415
It takes a delicate touch,
which I don't always have.

433
00:22:03,440 --> 00:22:04,455
HE LAUGHS

434
00:22:09,040 --> 00:22:11,815
Guys, this is great pace.
Really good pace.

435
00:22:11,840 --> 00:22:12,855
Thank you, Chef.

436
00:22:13,920 --> 00:22:17,335
Kasae, you have got four
final turbot away.

437
00:22:17,360 --> 00:22:18,495
Oui, Chef.

438
00:22:18,520 --> 00:22:20,375
With service almost over,

439
00:22:20,400 --> 00:22:25,135
Kasae is still impressing Chef Tom
with her turbot cookery.

440
00:22:25,160 --> 00:22:27,855
That's good. That's great.
Yeah?

441
00:22:27,880 --> 00:22:30,575
Kasae, the roasting masterclass
continues.

442
00:22:30,600 --> 00:22:32,175
Thank you, Chef.

443
00:22:32,200 --> 00:22:33,215
Unbelievable.

444
00:22:38,680 --> 00:22:40,175
How are you feeling?

445
00:22:40,200 --> 00:22:42,775
Still shaking.

446
00:22:42,800 --> 00:22:45,455
I think you're doing marvellous.

447
00:22:45,480 --> 00:22:48,495
Kasae, I didn't want to tell you at
the start, cos obviously I didn't

448
00:22:48,520 --> 00:22:49,735
want you to shake too much,

449
00:22:49,760 --> 00:22:51,855
this is actually for my mum's
table. Oh, my God.

450
00:22:51,880 --> 00:22:53,415
I'm scared of cooking for her.

451
00:22:53,440 --> 00:22:54,615
Service, please.

452
00:23:00,840 --> 00:23:02,695
Absolutely delicious.

453
00:23:02,720 --> 00:23:04,615
Cooked to perfection.

454
00:23:04,640 --> 00:23:06,775
The turbot today was up to Tom's
standard,

455
00:23:06,800 --> 00:23:07,895
yeah, for sure.

456
00:23:09,080 --> 00:23:10,495
Kasae, well done.

457
00:23:10,520 --> 00:23:13,095
Every single turbot was immaculate
from start to finish.

458
00:23:13,120 --> 00:23:15,375
You should be really, really proud
of yourself. That was great.

459
00:23:15,400 --> 00:23:17,295
Thank you. Cheers.

460
00:23:17,320 --> 00:23:19,535
It was a little bit stressful.

461
00:23:19,560 --> 00:23:21,335
There's some very high standards
in this kitchen.

462
00:23:21,360 --> 00:23:23,535
To be able to, you know, get some
compliments from him

463
00:23:23,560 --> 00:23:25,415
and say that the turbot cookery
was great,

464
00:23:25,440 --> 00:23:27,815
that was really cool.

465
00:23:27,840 --> 00:23:29,815
OK, Tommy, we're away.

466
00:23:29,840 --> 00:23:31,495
Final four. Yes, Chef. Yeah?

467
00:23:31,520 --> 00:23:35,255
Make sure they're the best
you can do, yeah? Oui.

468
00:23:35,280 --> 00:23:38,815
For Tommy, it's vital he doesn't
burn the barbecue lamb belly

469
00:23:38,840 --> 00:23:39,855
a second time.

470
00:23:40,920 --> 00:23:42,935
So, yeah, it's crisping up nice,
right?

471
00:23:42,960 --> 00:23:43,975
Perfect.

472
00:23:45,040 --> 00:23:46,575
That's better. Good lad.

473
00:23:50,680 --> 00:23:51,975
Well done, lad.

474
00:23:56,680 --> 00:23:58,415
Tommy, well done. Thank you.

475
00:24:00,600 --> 00:24:02,575
The loin was delicious.

476
00:24:02,600 --> 00:24:05,335
The lamb belly had such
intense flavour,

477
00:24:05,360 --> 00:24:08,295
and the mint, just such a nice
accompaniment.

478
00:24:10,680 --> 00:24:13,775
You learnt every single time
from the first to the very last.

479
00:24:13,800 --> 00:24:17,575
You just got better and better.
Thank you, Chef. Well done.

480
00:24:17,600 --> 00:24:19,695
With mains finished,

481
00:24:19,720 --> 00:24:23,495
all eyes are on James to complete
service on a high.

482
00:24:23,520 --> 00:24:25,415
Keep the speed going, yeah?
Oui, Chef.

483
00:24:25,440 --> 00:24:27,935
It's essential we finish
this service off perfectly.

484
00:24:30,240 --> 00:24:32,415
This is my mum's favourite dessert.
Oh, yeah?

485
00:24:32,440 --> 00:24:34,335
So if this isn't right, she'll know.

486
00:24:43,520 --> 00:24:46,175
Yeah. Now you have to turn the fold
off. That's good.

487
00:24:46,200 --> 00:24:47,575
That's what I want.

488
00:24:51,760 --> 00:24:52,975
Service, please.

489
00:24:53,000 --> 00:24:54,015
Thank you.

490
00:24:58,560 --> 00:25:00,295
Chocolate dessert was phenomenal.

491
00:25:00,320 --> 00:25:03,135
Chocolate was really, really rich,
but the creme fraiche kind of cut

492
00:25:03,160 --> 00:25:04,415
through that really nicely.

493
00:25:04,440 --> 00:25:05,495
Yeah, phenomenal.

494
00:25:08,160 --> 00:25:11,055
You did really, really well.
So, well done. Appreciate that.

495
00:25:11,080 --> 00:25:14,455
Awesome stuff. Well done, lad.
Thank you. Appreciate that. Cheers.

496
00:25:17,000 --> 00:25:18,335
Definitely happy with how it went.

497
00:25:18,360 --> 00:25:21,495
Yeah, it takes a bit of a delicate
touch, but great fun,

498
00:25:21,520 --> 00:25:23,175
thoroughly enjoyed it.

499
00:25:24,880 --> 00:25:27,495
How are you doing, guys? Hiya.
Yeah, good, thank you.

500
00:25:27,520 --> 00:25:29,135
How was it? Absolutely fab.

501
00:25:29,160 --> 00:25:30,935
Enjoy it? Yeah, I did, very much so.

502
00:25:30,960 --> 00:25:32,855
It wasn't as good
as normal, that, was it?

503
00:25:32,880 --> 00:25:34,615
Yeah, yeah, yeah.

504
00:25:34,640 --> 00:25:35,695
SHE LAUGHS

505
00:25:38,960 --> 00:25:40,135
Service is over.

506
00:25:41,200 --> 00:25:45,215
But the semifinalists face
one more challenge -

507
00:25:45,240 --> 00:25:46,935
to create their own dish

508
00:25:46,960 --> 00:25:50,415
inspired by what they've learnt
about Tom's food.

509
00:25:51,560 --> 00:25:56,015
So for any dish that's created
at Upstairs, it's flavour-led.

510
00:25:56,040 --> 00:25:57,495
That is the priority of Upstairs.

511
00:25:57,520 --> 00:25:59,735
It has to have a flavour
impact first.

512
00:25:59,760 --> 00:26:02,735
Everything else comes second.

513
00:26:02,760 --> 00:26:05,775
They have just one hour to make
a dish centred around one

514
00:26:05,800 --> 00:26:07,935
of Tom's favourite ingredients -

515
00:26:07,960 --> 00:26:09,895
hand-dived Orkney scallops.

516
00:26:11,440 --> 00:26:16,135
Their larder includes top quality
produce from around the UK,

517
00:26:16,160 --> 00:26:22,495
including tomatoes, asparagus,
courgettes, Jerusalem artichokes,

518
00:26:22,520 --> 00:26:26,495
and an array of spices from tandoori
to Thai lemongrass.

519
00:26:30,200 --> 00:26:31,895
I'm feeling a bit nervous, but,

520
00:26:31,920 --> 00:26:34,295
yeah, they look, the ingredients
look really beautiful

521
00:26:34,320 --> 00:26:37,095
and fresh, so I think
we've been spoilt for choice.

522
00:26:38,720 --> 00:26:42,295
Just want to show that I've learned
a lot from Tom, sort of showcase one

523
00:26:42,320 --> 00:26:45,375
ingredient and several different
techniques and textures.

524
00:26:45,400 --> 00:26:48,215
So that's something I want to try
and do today.

525
00:26:50,520 --> 00:26:53,335
Putting a bit of my own,
my own personality in, but, yeah,

526
00:26:53,360 --> 00:26:56,055
it hopefully should stay
true to the ethos

527
00:26:56,080 --> 00:26:58,015
of what these guys do here.

528
00:27:00,480 --> 00:27:03,295
Obviously it would be a huge
compliment if I can see Upstairs

529
00:27:03,320 --> 00:27:04,535
on the plate.

530
00:27:04,560 --> 00:27:05,655
I just can't wait.

531
00:27:05,680 --> 00:27:07,415
To accompany her scallops,

532
00:27:07,440 --> 00:27:11,135
Kasae is planning to highlight
one other key ingredient.

533
00:27:11,160 --> 00:27:15,335
I'm going to do some barbecued
Jerusalem artichokes.

534
00:27:15,360 --> 00:27:18,255
The ones that I've peeled,
I'll be able to pickle,

535
00:27:18,280 --> 00:27:20,655
and I'll try and make a powder out
of the skin.

536
00:27:20,680 --> 00:27:22,895
I'll roast it in the oven
until they're dry.

537
00:27:22,920 --> 00:27:25,135
Try and blend them with some
tandoori powder and make, like,

538
00:27:25,160 --> 00:27:27,375
a seasoning to go over the top.

539
00:27:28,600 --> 00:27:33,535
Kasae will also introduce
apple, caviar, and a brown butter

540
00:27:33,560 --> 00:27:36,935
and potato hollandaise with kombu
dashi vinegar.

541
00:27:38,160 --> 00:27:42,655
In service my turbot dish had a jus
base that had a mayonnaise

542
00:27:42,680 --> 00:27:44,255
blitzed through it at the end.

543
00:27:44,280 --> 00:27:48,935
So I'm trying to kind of recreate
that richness and that texture

544
00:27:48,960 --> 00:27:51,895
and then put
that with the scallop dish.

545
00:27:51,920 --> 00:27:55,575
I don't think I've ever
cooked a scallop this big.

546
00:27:55,600 --> 00:27:58,775
I think with Kasae,
she'll be very sort of intricate

547
00:27:58,800 --> 00:28:00,415
with the ingredients that she uses

548
00:28:00,440 --> 00:28:02,175
and they'll be on the plate
for a reason.

549
00:28:02,200 --> 00:28:04,975
And I'm hoping to see two
or three variations of them.

550
00:28:05,000 --> 00:28:08,495
And I think it'll be very
concentrated and very refined.

551
00:28:13,440 --> 00:28:15,615
I'm a bit nervous for him
to taste it.

552
00:28:15,640 --> 00:28:18,695
Hopefully he can see
what I'm trying to do.

553
00:28:24,120 --> 00:28:25,135
Hiya.

554
00:28:27,400 --> 00:28:30,975
Kasae has pan-roasted her scallops
and topped them with pickled

555
00:28:31,000 --> 00:28:33,695
artichokes, julienne apple
and caviar.

556
00:28:34,960 --> 00:28:37,575
They're served with brown butter
roasted artichokes finished

557
00:28:37,600 --> 00:28:42,095
on the barbecue, brown butter
and potato hollandaise, artichoke

558
00:28:42,120 --> 00:28:44,295
skin and tandoori powder dust.

559
00:28:45,840 --> 00:28:48,615
The first thing that came into my
mind is that it looks like a sort

560
00:28:48,640 --> 00:28:50,215
of a dish that I would sort of
Create,

561
00:28:50,240 --> 00:28:51,855
which is just such a compliment.

562
00:28:55,960 --> 00:28:57,615
Absolutely delicious.

563
00:28:57,640 --> 00:28:59,495
Can't give you any sort
of negativity

564
00:28:59,520 --> 00:29:01,375
at all on the whole entire dish.

565
00:29:01,400 --> 00:29:03,695
The scallop is cooked absolutely
perfectly, almost

566
00:29:03,720 --> 00:29:04,935
like a char on there,

567
00:29:04,960 --> 00:29:07,735
and then they are so soft
inside as well.

568
00:29:07,760 --> 00:29:11,135
So the hollandaise, it just adds
that sort of rich creaminess.

569
00:29:11,160 --> 00:29:13,615
The texture, it's buttery,
it's delicious.

570
00:29:13,640 --> 00:29:15,495
I can see the apple's
there for freshness.

571
00:29:15,520 --> 00:29:17,615
I can see that you've got
the Jerusalem artichoke there

572
00:29:17,640 --> 00:29:20,015
and you've quite heavily roasted it,
which is a good thing, cos it's

573
00:29:20,040 --> 00:29:23,415
going to add that real sort of
nutty earthiness to the dish.

574
00:29:23,440 --> 00:29:25,015
It feels like a personal dish.

575
00:29:25,040 --> 00:29:27,375
It's got a bit of Upstairs in it.
I really love that.

576
00:29:27,400 --> 00:29:29,695
So really, really well done.
Thank you.

577
00:29:34,400 --> 00:29:36,855
I was loving the feedback,
I'm not going to lie!

578
00:29:36,880 --> 00:29:40,935
I just feel overwhelmed
with a lot of different emotions.

579
00:29:45,680 --> 00:29:50,295
Next up is Tommy, who is taking
his inspiration from Tom's ethos

580
00:29:50,320 --> 00:29:53,095
of making the most out of every
ingredient.

581
00:29:53,120 --> 00:29:56,455
His scallops will be served
with a scallop roe emulsion,

582
00:29:56,480 --> 00:30:01,135
fish sauce, and the same vegetable
used multiple ways.

583
00:30:01,160 --> 00:30:04,015
I've got courgette and coriander
puree.

584
00:30:04,040 --> 00:30:05,935
Some brined courgette, tempura.

585
00:30:05,960 --> 00:30:08,815
I'll just finish some on the
barbecue real quick.

586
00:30:08,840 --> 00:30:12,175
So a few different textures and
flavours.

587
00:30:12,200 --> 00:30:16,695
He's also making a tomato fondue
from a base paste of shallot, garlic

588
00:30:16,720 --> 00:30:18,095
and coriander.

589
00:30:18,120 --> 00:30:21,535
So, sort of, sweet and sour tomato.

590
00:30:21,560 --> 00:30:23,695
With Tommy, I think he's got an
overriding sense

591
00:30:23,720 --> 00:30:25,095
of passion with his dishes.

592
00:30:25,120 --> 00:30:28,655
I think he'll just, he'll try and
really sort of push the boundaries

593
00:30:28,680 --> 00:30:32,215
and try to really create
something that's quite special.

594
00:30:32,240 --> 00:30:35,695
I'm nervous for Chef Tom
to try this, I'm not going to lie,

595
00:30:35,720 --> 00:30:37,295
and hopefully it's OK.

596
00:30:43,720 --> 00:30:48,695
Tommy's dish is pan-roasted scallops
served with scallop roe emulsion,

597
00:30:48,720 --> 00:30:54,775
courgette four ways - pureed,
barbecued, tempura and brined -

598
00:30:54,800 --> 00:30:59,775
tomato fondue made with white wine,
garlic and shallots,

599
00:30:59,800 --> 00:31:00,895
and a fish sauce.

600
00:31:06,480 --> 00:31:08,415
It's just summer on a plate.

601
00:31:08,440 --> 00:31:11,375
The colours on there are
just so inviting. It's so bright,

602
00:31:11,400 --> 00:31:13,535
it's lively. It is delicious.

603
00:31:13,560 --> 00:31:15,855
And the scallops,
cooked beautifully.

604
00:31:15,880 --> 00:31:17,175
Courgettes are very nice.

605
00:31:17,200 --> 00:31:18,455
Sort of tried two together,

606
00:31:18,480 --> 00:31:19,735
cos I like that barbecue effect

607
00:31:19,760 --> 00:31:21,535
and then you get the texture
from the tempura.

608
00:31:21,560 --> 00:31:23,815
Then you've got the puree.

609
00:31:23,840 --> 00:31:27,375
You just get all these variations
of the courgette, which, again,

610
00:31:27,400 --> 00:31:30,975
I smile, cos you can sort
of see that that's what we do here.

611
00:31:31,000 --> 00:31:33,495
And then the fondue
is, yeah, it's just delicious.

612
00:31:33,520 --> 00:31:36,335
Three key ingredients on that plate,
more than enough. Yeah.

613
00:31:36,360 --> 00:31:39,135
And you've used them and
highlighted them perfectly.

614
00:31:44,040 --> 00:31:47,775
Just sitting there and watching him
eat was a scary moment, you know.

615
00:31:48,840 --> 00:31:50,855
But when he complimented
the dish, it was,

616
00:31:50,880 --> 00:31:53,775
it was just amazing,
really overwhelming.

617
00:31:55,560 --> 00:31:59,175
Inspired by Tom's nostalgic use
of curry flavours,

618
00:31:59,200 --> 00:32:04,215
James is basing his scallop dish on
one of his own food memories.

619
00:32:04,240 --> 00:32:07,815
As a kid, we used to get a lot of
Chinese takeaways. Satay sauce

620
00:32:07,840 --> 00:32:11,975
and then, like, char siu spareribs,
man, were my two go-tos.

621
00:32:12,000 --> 00:32:15,775
He's making a scallop roe satay
sauce, which will be split

622
00:32:15,800 --> 00:32:19,255
with coriander and lime oil,
and plans to make the most

623
00:32:19,280 --> 00:32:20,855
out of an onion.

624
00:32:20,880 --> 00:32:26,015
Got a little onion crisp, onion
puree, then a barbecued onion,

625
00:32:26,040 --> 00:32:28,775
which I'm just going to brush
with soy.

626
00:32:28,800 --> 00:32:31,655
Flavours, which is the satay, the
scallop and the onion,

627
00:32:31,680 --> 00:32:34,575
and then hopefully they can all
kind of harmonise.

628
00:32:37,480 --> 00:32:39,655
I would eat it, yeah!

629
00:32:39,680 --> 00:32:41,735
Hopefully it should be
like a nice mix of kind

630
00:32:41,760 --> 00:32:43,855
of charred, bitter, sweet onion,

631
00:32:43,880 --> 00:32:45,535
a lovely, sexy scallop.

632
00:32:49,360 --> 00:32:50,375
How you doing, Chef?

633
00:32:51,600 --> 00:32:53,135
Cheers, Chef. Thank you.

634
00:32:53,160 --> 00:32:57,615
James has served his pan-roasted
scallops with a scallop roe satay

635
00:32:57,640 --> 00:33:03,655
sauce, onion crisps, onion puree,
barbecued shallots topped

636
00:33:03,680 --> 00:33:08,295
with cashew crumb,
and a coriander and Thai lime oil.

637
00:33:09,920 --> 00:33:13,215
James, I think it looks, again,
unbelievably inviting.

638
00:33:13,240 --> 00:33:17,135
I can sort of see my style
of plating in the dish as well.

639
00:33:22,920 --> 00:33:24,895
It's absolutely perfect.
It really, really is.

640
00:33:24,920 --> 00:33:27,455
The scallops are fantastic.
Onions, in general,

641
00:33:27,480 --> 00:33:28,975
they're so versatile,

642
00:33:29,000 --> 00:33:32,495
and you've shown that with this
puree. The onion crisps are crispy.

643
00:33:32,520 --> 00:33:34,975
The fact that you've used shallots.
They're super nice and soft

644
00:33:35,000 --> 00:33:37,255
and then on top of it
it's the cashew nut.

645
00:33:37,280 --> 00:33:40,135
And the satay sauce, you blended
those scallop roes and it's added

646
00:33:40,160 --> 00:33:42,695
that richness to it. And it's that
richness to the sauce,

647
00:33:42,720 --> 00:33:45,215
that you just want to keep almost,
like, mopping it up.

648
00:33:45,240 --> 00:33:48,415
You've used onions two, three,
four different ways.

649
00:33:48,440 --> 00:33:52,095
It just keeps that whole
symmetry in the flavour as well.

650
00:33:52,120 --> 00:33:54,895
It's a really, really refined
plate of food.

651
00:33:54,920 --> 00:33:57,775
And you've created something that's
really harmonious.

652
00:33:57,800 --> 00:34:00,495
So, honestly, really,
really well done.

653
00:34:04,680 --> 00:34:07,935
I wanted to showcase what I learnt
with a few of my own little twists

654
00:34:07,960 --> 00:34:12,295
and a little bit of my signature on,
and I think I achieved that.

655
00:34:12,320 --> 00:34:14,415
So, thumbs up all round.

656
00:34:16,560 --> 00:34:21,095
The semifinalists' time with Tom
has come to an end.

657
00:34:21,120 --> 00:34:23,655
They've really understood and got
on board with our ethos,

658
00:34:23,680 --> 00:34:25,415
which is amazing.

659
00:34:25,440 --> 00:34:29,775
Kasae, cookery was perfect and she
really took on board every single

660
00:34:29,800 --> 00:34:31,855
thing I said, and she went with it.

661
00:34:31,880 --> 00:34:34,175
She just absolutely nailed it.

662
00:34:34,200 --> 00:34:36,135
With Tommy, he just loves
this industry.

663
00:34:36,160 --> 00:34:39,175
He just wants to be the best
version of himself.

664
00:34:39,200 --> 00:34:43,215
I think he really... You can see
he tries really hard to do that.

665
00:34:43,240 --> 00:34:45,935
James has got a great personality,
great attitude.

666
00:34:45,960 --> 00:34:49,735
James, he really understood the
simplicity of using an ingredient

667
00:34:49,760 --> 00:34:52,255
three or four times. All three
contestants,

668
00:34:52,280 --> 00:34:54,255
I can see exactly why they're here.

669
00:34:54,280 --> 00:34:58,055
They're very in touch with their own
styles, and I can see all of them

670
00:34:58,080 --> 00:35:01,015
sort of going as far as they want
to be, because they're individual

671
00:35:01,040 --> 00:35:03,695
chefs and they can take
it as far as they want to.

672
00:35:05,360 --> 00:35:07,895
Just spending one-on-one time
with Tom was just a massive

673
00:35:07,920 --> 00:35:09,575
opportunity that I really enjoyed.

674
00:35:09,600 --> 00:35:12,615
So it makes me really want
to just keep pushing, keep enjoying

675
00:35:12,640 --> 00:35:15,735
the journey, and just see
what else is to come.

676
00:35:15,760 --> 00:35:18,535
No, it was exciting. I'd come back
in a heartbeat.

677
00:35:18,560 --> 00:35:21,335
Definitely take some stuff
from this kitchen into the next

678
00:35:21,360 --> 00:35:22,895
rounds of the competition.

679
00:35:22,920 --> 00:35:25,055
Changed my whole dishes, probably.

680
00:35:26,760 --> 00:35:29,615
Today was epic. I felt very
invigorated and very energised.

681
00:35:29,640 --> 00:35:33,055
So I think my hunger for getting
through to the finals just builds

682
00:35:33,080 --> 00:35:36,095
and builds and builds. Now it just
feels like it's almost within reach.

683
00:35:36,120 --> 00:35:38,975
So I'll be pushing for it,
that's for sure.

684
00:36:02,200 --> 00:36:04,655
Chefs, welcome back.
Good to see you.

685
00:36:04,680 --> 00:36:08,975
I hope you had a great time working
with chef Tom Shepherd.

686
00:36:09,000 --> 00:36:11,055
And I really hope
that you've brought a little bit

687
00:36:11,080 --> 00:36:14,215
of his flair back
into the kitchen today.

688
00:36:14,240 --> 00:36:18,535
So, chefs, two plates of food -
mains and a dessert -

689
00:36:18,560 --> 00:36:22,095
good enough to cement your place
in our Finals Week.

690
00:36:22,120 --> 00:36:25,815
You have an hour and 45 minutes.

691
00:36:25,840 --> 00:36:30,055
At the end of today, one of you is
going to be leaving the competition.

692
00:36:30,080 --> 00:36:31,295
Good luck.

693
00:36:36,960 --> 00:36:39,855
I'm putting everything into my cook
today, trying to keep

694
00:36:39,880 --> 00:36:42,775
it concise and flavourful.

695
00:36:42,800 --> 00:36:46,135
Trying to bring nice flavours
throughout the whole dish and do

696
00:36:46,160 --> 00:36:49,335
something that I just want to see
on a plate.

697
00:36:53,320 --> 00:36:54,695
So what are you doing?

698
00:36:54,720 --> 00:36:57,615
I'm doing a char-siu-style
monkfish with a compressed

699
00:36:57,640 --> 00:36:59,855
yuzu, romesco lettuce.

700
00:36:59,880 --> 00:37:03,575
I've got a beetroot kimchi
and kelp paste.

701
00:37:03,600 --> 00:37:07,455
I've got an onion-top emulsion
going on the side of that,

702
00:37:07,480 --> 00:37:09,255
and then the char siu sauce.

703
00:37:09,280 --> 00:37:11,735
Hopefully it will all work
together really nicely.

704
00:37:11,760 --> 00:37:14,135
Why char siu? It's something
I absolutely love to eat

705
00:37:14,160 --> 00:37:17,615
and it's like a lovely fermented
bean, soy, honey, sugar, fermented

706
00:37:17,640 --> 00:37:19,335
bean curd marinade.

707
00:37:19,360 --> 00:37:22,255
Monkfish is an incredible fish to
kind of put a lot of flavour into.

708
00:37:22,280 --> 00:37:26,295
Followed by? Honey yoghurt
and whisky parfait, with a honey

709
00:37:26,320 --> 00:37:30,775
tuille and honeycomb, with a whisky
and honey and lemon gel.

710
00:37:30,800 --> 00:37:33,015
My dad keeps bees up in the north of
Scotland.

711
00:37:33,040 --> 00:37:35,335
So I'm using some of his honey.
Good enough for a place

712
00:37:35,360 --> 00:37:37,575
in the Finals Week?
Yeah, let's hope so.

713
00:37:43,280 --> 00:37:46,135
James is cooking the monkfish in a
water bath with his

714
00:37:46,160 --> 00:37:51,095
char siu marinade and then,
finish it off on the barbecue.

715
00:37:51,120 --> 00:37:54,495
He's also taking some lettuce,
which he's compressed

716
00:37:54,520 --> 00:37:55,895
with a yuzu butter.

717
00:37:57,920 --> 00:38:00,975
That is also going to get
charred on the barbecue.

718
00:38:01,000 --> 00:38:02,175
This sounds delicious.

719
00:38:02,200 --> 00:38:05,775
A great way, too, to add that extra
flavour to his dishes.

720
00:38:07,760 --> 00:38:10,215
But there's no rice, there's
no dumplings,

721
00:38:10,240 --> 00:38:11,575
there's no neutral flavour.

722
00:38:11,600 --> 00:38:14,095
This is going to be a dish
of heavy flavours.

723
00:38:14,120 --> 00:38:16,455
The question is always going to be,
does it work?

724
00:38:17,800 --> 00:38:19,255
Yeah, it's getting there.

725
00:38:19,280 --> 00:38:22,535
Barbecue takes patience and time.

726
00:38:22,560 --> 00:38:25,815
Something I don't have in abundance
at the moment.

727
00:38:29,920 --> 00:38:31,455
James' dessert is a parfait

728
00:38:31,480 --> 00:38:34,295
and we've got the flavours of honey
that his dad produces.

729
00:38:34,320 --> 00:38:37,215
The parfait's got to have like an
ice-cream-like texture.

730
00:38:37,240 --> 00:38:39,855
Beautifully set, not too hard.

731
00:38:39,880 --> 00:38:42,135
And we want to taste the sweetness
of the honey.

732
00:38:42,160 --> 00:38:44,815
And, of course, there's yoghurt,
so a bit of sharpness to cut

733
00:38:44,840 --> 00:38:46,935
through it at the same time.

734
00:38:46,960 --> 00:38:49,055
I hope that he gets it right.

735
00:38:52,160 --> 00:38:54,455
Got a lot of stuff
to do, as usual.

736
00:38:54,480 --> 00:38:56,855
At this stage, it's got to
be pretty flawless,

737
00:38:56,880 --> 00:39:00,015
so I think it's a little bit
nerve-racking.

738
00:39:02,440 --> 00:39:03,735
How are you, Kasae?

739
00:39:03,760 --> 00:39:06,415
Feeling a little bit stressed today,
but I'm good. What's going on?

740
00:39:06,440 --> 00:39:08,015
What's stressing you out? I just...

741
00:39:08,040 --> 00:39:10,775
I want to get everything perfect,
especially after spending a couple

742
00:39:10,800 --> 00:39:13,455
of days with Tom.
A bit more pressure.

743
00:39:13,480 --> 00:39:15,335
Now, tell me, what is your menu?

744
00:39:15,360 --> 00:39:19,455
We've got duck breast
with a spiced duck glaze, a salted

745
00:39:19,480 --> 00:39:22,895
carrot and coriander salad, sand
carrot puree with some brown miso

746
00:39:22,920 --> 00:39:24,735
and brown butter and thyme
through it.

747
00:39:24,760 --> 00:39:28,135
I discovered sand carrots in Tom's
restaurant. A duck jus gras

748
00:39:28,160 --> 00:39:31,175
that's been split with some
pistachio oil, and a little duck leg

749
00:39:31,200 --> 00:39:33,375
waffle on the side, with some con fit
duck leg. Oh!

750
00:39:33,400 --> 00:39:36,175
I had it in Australia,
but this is kind of my take on it.

751
00:39:36,200 --> 00:39:39,175
OK. Nice. For my dessert,
I'm making an olive oil

752
00:39:39,200 --> 00:39:40,895
and Sauternes cake.

753
00:39:40,920 --> 00:39:43,135
Sauternes is a French dessert wine.

754
00:39:43,160 --> 00:39:46,335
It's going to have some
poaching-liquid-glazed figs,

755
00:39:46,360 --> 00:39:48,175
some little cherries fresh on there,

756
00:39:48,200 --> 00:39:50,775
and then a cherry ripple
and fig leaf ice cream.

757
00:39:50,800 --> 00:39:53,335
Where I grew up with my
grandparents, we had a fig tree.

758
00:39:53,360 --> 00:39:55,495
Nan would always make them,
she'd always dehydrate them,

759
00:39:55,520 --> 00:39:56,615
and I just hated them.

760
00:39:56,640 --> 00:39:58,975
And it wasn't until I started
cooking in my apprenticeship

761
00:39:59,000 --> 00:40:01,215
that I really realised
what you could do with them

762
00:40:01,240 --> 00:40:04,175
and how they could taste.
All right, Kasae, good luck.

763
00:40:10,560 --> 00:40:12,095
I'm loving the sound of this menu.

764
00:40:12,120 --> 00:40:16,255
Duck with a spiced glaze
over the top of it, and then sear

765
00:40:16,280 --> 00:40:19,895
it in the pan so it'll have a
lovely, dark, crispy coating.

766
00:40:21,960 --> 00:40:24,415
Kasae's got to make sure
that the waffle mix is thick enough

767
00:40:24,440 --> 00:40:28,695
so that when it cooks, the duck leg
does not dry out even more.

768
00:40:28,720 --> 00:40:31,815
We've got a carrot and miso,
brown butter puree.

769
00:40:31,840 --> 00:40:34,215
Three ingredients that do
work together.

770
00:40:34,240 --> 00:40:36,735
I think introducing these flavours
into the carrot, I think,

771
00:40:36,760 --> 00:40:38,695
will be delicious.

772
00:40:38,720 --> 00:40:42,015
Kasae's cake, she is using olive
oil as opposed to butter.

773
00:40:42,040 --> 00:40:45,175
That is a wonderful way
to enrich your cake.

774
00:40:46,640 --> 00:40:49,655
I do love the sound of the cherry
ripple ice cream.

775
00:40:49,680 --> 00:40:53,215
She's also made a base of it with
the fig leaf, which is a great idea

776
00:40:53,240 --> 00:40:57,815
because you get a lovely, deep
flavour of almond from a fig leaf.

777
00:41:01,040 --> 00:41:03,975
Chefs, you have 35 minutes left.

778
00:41:07,600 --> 00:41:09,855
I definitely think I've got a bad
habit of giving myself

779
00:41:09,880 --> 00:41:14,215
too much to do. But I like to keep
busy, I like the chaos

780
00:41:14,240 --> 00:41:17,815
and, you know, I feel like I cheat
myself if I don't run.

781
00:41:19,400 --> 00:41:22,055
So I've given myself so much
to do today.

782
00:41:22,080 --> 00:41:24,255
You know, if it pays off,
fantastic.

783
00:41:24,280 --> 00:41:25,935
And if it doesn't,
it could be a disaster.

784
00:41:25,960 --> 00:41:28,495
So, keep...keep sharp and focused.

785
00:41:32,760 --> 00:41:34,575
So what are you doing, Tommy?

786
00:41:34,600 --> 00:41:37,535
It's basically inspired by a deer
in the woods, essentially.

787
00:41:37,560 --> 00:41:40,775
So I'm doing roast saddle of
venison, some baby globe artichoke

788
00:41:40,800 --> 00:41:42,575
with some crispy
artichokes as well.

789
00:41:42,600 --> 00:41:45,535
A venison croquette on the side,
pickled walnut ketchup.

790
00:41:45,560 --> 00:41:49,295
Some crispy mushrooms there. Served
with a venison sauce to finish.

791
00:41:49,320 --> 00:41:51,895
What about pudding? So I'm doing,
like, an espresso martini,

792
00:41:51,920 --> 00:41:55,095
essentially. It's my favourite
cocktail. I'm doing a coffee sponge

793
00:41:55,120 --> 00:41:59,375
with a vanilla ice cream, some
candied walnuts, a whisky jelly,

794
00:41:59,400 --> 00:42:01,975
and then it'll be finished with,
like, an espresso martini foam.

795
00:42:02,000 --> 00:42:04,215
So, Tommy, sounds like you've got
a lot of work

796
00:42:04,240 --> 00:42:06,615
in both your dishes. Yeah.

797
00:42:06,640 --> 00:42:09,095
Have you tried these dishes?
I have.

798
00:42:09,120 --> 00:42:10,535
It's definitely down to the wire,

799
00:42:10,560 --> 00:42:12,855
so I'm definitely busy today,
for sure.

800
00:42:20,160 --> 00:42:22,575
His menu starts off with a venison
main course.

801
00:42:22,600 --> 00:42:24,015
We have the loin.

802
00:42:24,040 --> 00:42:26,375
Tommy's got to make sure
he really rests that loin of venison

803
00:42:26,400 --> 00:42:29,495
well before it goes on the plate.

804
00:42:29,520 --> 00:42:32,775
Tommy has got some lovely hen
of the woods, which he says

805
00:42:32,800 --> 00:42:35,775
he's going to finish off in a birch
sap syrup.

806
00:42:35,800 --> 00:42:38,695
Hopefully not too sweet,
because that will just sort of ruin

807
00:42:38,720 --> 00:42:40,375
these lovely mushrooms.

808
00:42:41,440 --> 00:42:43,375
Tommy's dessert based
on an espresso martini,

809
00:42:43,400 --> 00:42:45,895
his favourite drink. The sponge,

810
00:42:45,920 --> 00:42:48,375
when you're going to soak it
with coffee, just got to make

811
00:42:48,400 --> 00:42:51,815
sure it doesn't just fall
apart and get too soggy.

812
00:42:51,840 --> 00:42:53,895
We've got an espresso martini foam.

813
00:42:53,920 --> 00:42:55,575
We want to taste the foam.

814
00:42:55,600 --> 00:42:57,975
You know, it can't just disappear
once it hits the plate.

815
00:42:58,000 --> 00:43:00,855
Hopefully it's more of a mousse
texture.

816
00:43:00,880 --> 00:43:03,255
We've got a vanilla ice cream,
and that's sort of probably

817
00:43:03,280 --> 00:43:05,855
the neutral element of the dish,
which I'm really looking forward to.

818
00:43:05,880 --> 00:43:08,335
I really enjoy vanilla ice
cream, and I think it'll work

819
00:43:08,360 --> 00:43:09,895
great with this dish.

820
00:43:09,920 --> 00:43:12,775
But the coffee flavour is a flavour
that I do want to taste

821
00:43:12,800 --> 00:43:15,335
in this dish. I want to taste the
alcohol as well.

822
00:43:15,360 --> 00:43:17,215
Sounds like a great menu
here from Tommy.

823
00:43:17,240 --> 00:43:19,855
I hope he can deliver it
all in time.

824
00:43:22,560 --> 00:43:24,455
Five minutes. And I have to say,

825
00:43:24,480 --> 00:43:26,895
you three are really pushing this to
the wire.

826
00:43:26,920 --> 00:43:29,735
And let's get some food
on these plates.

827
00:43:33,520 --> 00:43:35,695
Everything's ready.
Just final touches.

828
00:43:35,720 --> 00:43:38,095
I want to make sure everything
is really nice.

829
00:43:40,760 --> 00:43:43,375
Are you going to be on time, Kasae?
Yes, Chef. Yeah?

830
00:43:43,400 --> 00:43:44,615
Yes, Chef.

831
00:43:51,480 --> 00:43:54,175
You have only 60 seconds left.

832
00:44:05,160 --> 00:44:07,375
Chefs, stop cooking. Time's up.

833
00:44:12,560 --> 00:44:14,575
For a place in Finals Week,

834
00:44:14,600 --> 00:44:19,535
James has served char siu monkfish
tail finished on the barbecue,

835
00:44:19,560 --> 00:44:23,735
with a charred and
yuzu-butter-compressed romesco lettuce,

836
00:44:23,760 --> 00:44:26,255
topped with barbecued fish roe,

837
00:44:26,280 --> 00:44:28,295
with beetroot, kelp and kimchi
ketchup...

838
00:44:29,840 --> 00:44:32,455
...and spring onion emulsion,

839
00:44:32,480 --> 00:44:36,175
finished with a char siu sauce with
monkfish liver,

840
00:44:36,200 --> 00:44:38,255
split with spring onion oil.

841
00:44:47,160 --> 00:44:50,135
The monkfish - that's cooked nicely.

842
00:44:50,160 --> 00:44:54,135
The char siu marinade has got a bit
of sweetness running through it,

843
00:44:54,160 --> 00:44:57,375
and I think the monkfish can take
it because it's such a meaty fish,

844
00:44:57,400 --> 00:44:59,535
it works really well.

845
00:44:59,560 --> 00:45:04,455
This beetroot ketchup, with
the saltiness of the seaweed

846
00:45:04,480 --> 00:45:07,935
that you've added to it,
that I like.

847
00:45:07,960 --> 00:45:12,575
The spring onion emulsion
on the side is way too salty.

848
00:45:12,600 --> 00:45:15,855
The lettuce, which you've
compressed, and the yuzu butter,

849
00:45:15,880 --> 00:45:18,695
I like that, and I like you've got
the texture of the roe on the top,

850
00:45:18,720 --> 00:45:20,975
but it's been finished
on the barbecue, and I think

851
00:45:21,000 --> 00:45:23,415
it needs more flavours of
that barbecue to go through it.

852
00:45:23,440 --> 00:45:25,455
And the same with the fish. Yeah.

853
00:45:25,480 --> 00:45:26,895
You've got big flavours on your
plate.

854
00:45:26,920 --> 00:45:28,495
There's no two ways about that,
James.

855
00:45:28,520 --> 00:45:32,495
The char siu sauce, it's big, it's
bold, but there's something missing.

856
00:45:32,520 --> 00:45:35,415
I don't know whether that for me
is a bit of steamed rice,

857
00:45:35,440 --> 00:45:36,895
just to neutralise the dish,

858
00:45:36,920 --> 00:45:39,255
cos it's the big flavours
that you've got sitting

859
00:45:39,280 --> 00:45:40,575
around the plate.

860
00:45:42,200 --> 00:45:46,695
For dessert, James has made a honey,
whisky and yoghurt parfait,

861
00:45:46,720 --> 00:45:49,855
sat on a bed of honeycomb crumb,

862
00:45:49,880 --> 00:45:52,055
honey, lemon and whisky gel,

863
00:45:52,080 --> 00:45:54,135
served with a honey tuille.

864
00:46:03,440 --> 00:46:05,655
The texture of the parfait,
it's gone a little bit soft,

865
00:46:05,680 --> 00:46:08,615
but it's got great flavour.
It's smooth, it's light,

866
00:46:08,640 --> 00:46:10,415
it's got the right amount
of sweetness

867
00:46:10,440 --> 00:46:12,215
and the flavour of the honey
is just divine.

868
00:46:12,240 --> 00:46:14,495
You know, you've got this honey
from your dad's hives.

869
00:46:14,520 --> 00:46:16,495
It's absolutely delicious.

870
00:46:16,520 --> 00:46:19,015
So, your dad should be very proud.

871
00:46:19,040 --> 00:46:20,895
I'll tell his bees, yeah. Thank you.

872
00:46:20,920 --> 00:46:24,815
I love the whisky warmth
I get from that jelly.

873
00:46:24,840 --> 00:46:28,055
It's floral at the same time.
It's not too sweet.

874
00:46:28,080 --> 00:46:30,895
And then, because you've been very
generous with the amount

875
00:46:30,920 --> 00:46:35,335
of honeycomb underneath,
it's got a texture to it,

876
00:46:35,360 --> 00:46:37,575
and it's just a delight to eat.

877
00:46:41,720 --> 00:46:45,535
Oh, so tough, man.
Like, I've rarely had...

878
00:46:45,560 --> 00:46:47,975
...just everyone loves my dish.

879
00:46:49,160 --> 00:46:50,415
Tough to call.

880
00:46:52,160 --> 00:46:56,575
Tommy's main course is roast saddle
of venison, served with a crispy

881
00:46:56,600 --> 00:47:00,335
venison croquette, pickled
walnut puree,

882
00:47:00,360 --> 00:47:03,335
hen of the woods mushroom crisps,

883
00:47:03,360 --> 00:47:06,095
baby globe artichokes,

884
00:47:06,120 --> 00:47:09,895
caramelised Jerusalem artichoke
puree,

885
00:47:09,920 --> 00:47:13,735
hen of the woods glazed with birch
sap syrup,

886
00:47:13,760 --> 00:47:16,015
finished with a venison sauce.

887
00:47:24,120 --> 00:47:26,735
The venison is cooked beautifully.

888
00:47:26,760 --> 00:47:28,135
It is so tender.

889
00:47:28,160 --> 00:47:31,615
I really like the venison
croquette on the side there.

890
00:47:31,640 --> 00:47:33,375
Oh! Delicious.

891
00:47:33,400 --> 00:47:36,335
So we've got the Jerusalem
artichoke, which you've made into

892
00:47:36,360 --> 00:47:41,495
a puree, but it's been caramelised
in a way that's just rich and...

893
00:47:41,520 --> 00:47:42,695
Mm!

894
00:47:42,720 --> 00:47:45,295
And then you've got the baby
artichokes, which have been cooked

895
00:47:45,320 --> 00:47:47,295
off and then seared in the pan.

896
00:47:47,320 --> 00:47:48,895
Just wonderful.

897
00:47:48,920 --> 00:47:50,175
Thank you.

898
00:47:50,200 --> 00:47:53,415
The stars of this dish is
the tenderness of the venison.

899
00:47:53,440 --> 00:47:58,215
The beautiful venison sauce
is delicious, creamy, rich.

900
00:47:58,240 --> 00:48:01,255
The pickled walnut puree
on the plate just brings acidity

901
00:48:01,280 --> 00:48:03,775
and a great depth of
umami-style flavour.

902
00:48:03,800 --> 00:48:05,335
I like that a lot.

903
00:48:05,360 --> 00:48:07,335
I love the way you've prepped
the hen of the woods.

904
00:48:07,360 --> 00:48:09,215
This is a dish of detail and depth.

905
00:48:09,240 --> 00:48:10,655
A lot of work.

906
00:48:10,680 --> 00:48:13,375
If this is a walk through the forest
for you and this is the inspiration,

907
00:48:13,400 --> 00:48:16,575
then keep walking,
because this is great.

908
00:48:19,360 --> 00:48:22,575
Inspired by an espresso
martini cocktail,

909
00:48:22,600 --> 00:48:28,015
Tommy's dessert is a coffee sponge
soaked in kombucha coffee syrup,

910
00:48:28,040 --> 00:48:31,975
honey whisky jelly, candied
walnuts,

911
00:48:32,000 --> 00:48:34,095
buckwheat tuille,

912
00:48:34,120 --> 00:48:36,975
served with
vanilla ice cream and finished

913
00:48:37,000 --> 00:48:39,175
with an espresso martini foam.

914
00:48:40,520 --> 00:48:44,335
What a fun dessert to look at once
you put the ice cream and the foam

915
00:48:44,360 --> 00:48:45,735
over the top.

916
00:48:55,600 --> 00:48:56,895
The flavours of it,

917
00:48:56,920 --> 00:49:00,015
I sort of feel like I'm enjoying an
espresso martini.

918
00:49:00,040 --> 00:49:03,375
The sponge, which you've soaked
in a coffee kombucha,

919
00:49:03,400 --> 00:49:05,735
I like that you haven't soaked
it all the way through,

920
00:49:05,760 --> 00:49:08,495
so there's still texture there.

921
00:49:08,520 --> 00:49:11,295
You then have a vanilla ice cream,
which is very much needed, a point

922
00:49:11,320 --> 00:49:14,655
of neutral flavour on this plate.

923
00:49:14,680 --> 00:49:18,055
It's a great dessert. It's very
clever. Thank you.

924
00:49:18,080 --> 00:49:20,855
Love the little gel on top,
so you get a little hit of whisky.

925
00:49:20,880 --> 00:49:24,175
And then, of course, you've got
the walnuts as well that I love

926
00:49:24,200 --> 00:49:27,015
in any cake. The martini foam...

927
00:49:27,040 --> 00:49:31,135
I don't like coffee, espresso
martinis at all, but I'm actually

928
00:49:31,160 --> 00:49:36,175
loving this. When I get to taste
flavours that I don't normally enjoy

929
00:49:36,200 --> 00:49:38,215
in their real form as a martini,

930
00:49:38,240 --> 00:49:40,415
I think it's great.

931
00:49:40,440 --> 00:49:42,535
Has your cooking stepped
up to another level?

932
00:49:42,560 --> 00:49:44,695
Yes, it has. Without a doubt.

933
00:49:44,720 --> 00:49:47,295
Two outstanding plates of food.

934
00:49:47,320 --> 00:49:48,415
Thank you.

935
00:49:50,440 --> 00:49:51,695
To hear from those two,

936
00:49:51,720 --> 00:49:54,375
the comments I've just had,
you know, I'm just so overwhelmed,

937
00:49:54,400 --> 00:49:57,335
super happy. I'm buzzing.

938
00:49:57,360 --> 00:49:59,055
Super happy with that.

939
00:50:00,680 --> 00:50:02,775
Last up is Kasae.

940
00:50:02,800 --> 00:50:06,255
Her main course is juniper-glazed
duck breast,

941
00:50:06,280 --> 00:50:09,735
sand carrot, brown butter and miso
puree,

942
00:50:09,760 --> 00:50:12,215
salted carrot and coriander salad...

943
00:50:13,480 --> 00:50:18,055
...served with a duck leg
waffle and duck jus gras sauce

944
00:50:18,080 --> 00:50:20,095
split with pistachio oil.

945
00:50:30,880 --> 00:50:33,175
The textures, the flavour,
the duck cookery is excellent.

946
00:50:33,200 --> 00:50:34,935
I love the way you cooked
it on the crown.

947
00:50:34,960 --> 00:50:38,295
The spices that you've got on top,
slightly sweet but delicious

948
00:50:38,320 --> 00:50:41,575
at the same time. The juniper that's
running through it is a delight.

949
00:50:41,600 --> 00:50:43,055
I think it's great.

950
00:50:43,080 --> 00:50:47,375
Lovely sauce on the plate, split
with oil, which I really enjoy.

951
00:50:47,400 --> 00:50:49,135
Kasae, this is delicious.

952
00:50:49,160 --> 00:50:52,135
This type of dish would work
in any top restaurant.

953
00:50:52,160 --> 00:50:53,455
It's excellent.

954
00:50:54,720 --> 00:50:57,455
We've got a carrot puree
here with a brown rice miso

955
00:50:57,480 --> 00:51:00,935
running through it, so it's
enriching it, it's made it salty.

956
00:51:00,960 --> 00:51:05,535
You've got salted carrot on the side
with coriander running through them.

957
00:51:05,560 --> 00:51:08,975
Delicious. I love the way you've
made this waffle.

958
00:51:09,000 --> 00:51:12,975
Putting the con fit duck
leg meat through it.

959
00:51:13,000 --> 00:51:15,615
It's genius. It's fun.
It's delicious.

960
00:51:16,920 --> 00:51:18,535
Get you, Kasae!

961
00:51:20,160 --> 00:51:25,415
For dessert, Kasae has made a
Sauternes wine and olive oil cake,

962
00:51:25,440 --> 00:51:28,855
dusted with fig leaf powder and
icing sugar,

963
00:51:28,880 --> 00:51:32,375
served with glazed
figs, fresh cherries

964
00:51:32,400 --> 00:51:35,535
and a cherry ripple and fig
leaf ice cream.

965
00:51:44,520 --> 00:51:47,815
The cake is beautiful and soft,
and the sweetness

966
00:51:47,840 --> 00:51:50,975
of the Sauternes running through it
is delightful.

967
00:51:51,000 --> 00:51:54,535
Figs, which are meant to be glazed,
I feel are underwhelming.

968
00:51:54,560 --> 00:51:57,335
There's just not enough
of glaze there.

969
00:51:57,360 --> 00:52:01,255
Fig leaf is a colossal flavour,
and it's absolutely fantastic

970
00:52:01,280 --> 00:52:03,775
in this ice cream. With the cherry
ripple running through,

971
00:52:03,800 --> 00:52:06,735
it just brings a bit of sweetness
and sourness to the ice cream.

972
00:52:06,760 --> 00:52:10,335
It's just so smooth
and texturally beautiful.

973
00:52:10,360 --> 00:52:13,095
But I think what would have made
this dish better is a bit

974
00:52:13,120 --> 00:52:14,415
more attention to the fruit.

975
00:52:14,440 --> 00:52:16,215
It's too bland. It's too natural.

976
00:52:16,240 --> 00:52:18,135
We want a little bit more.

977
00:52:22,640 --> 00:52:27,135
That was a really high high,
and then a pretty low low.

978
00:52:27,160 --> 00:52:30,055
I knew that I kind of rushed
the dessert towards the end.

979
00:52:30,080 --> 00:52:33,255
It was a choice between get
something on a plate or don't get

980
00:52:33,280 --> 00:52:36,095
something on a plate. So...

981
00:52:36,120 --> 00:52:37,455
Just time got away from me.

982
00:52:41,440 --> 00:52:45,175
That was a fabulous cook-off. Three
chefs determined to get themselves

983
00:52:45,200 --> 00:52:46,815
into our Finals Week.

984
00:52:46,840 --> 00:52:50,455
I think we have one standout
of the three chefs. Hmm.

985
00:52:50,480 --> 00:52:52,775
Tommy, for me, gave us
the venison dish.

986
00:52:52,800 --> 00:52:56,335
I just loved the flavours of this
dish and the textures.

987
00:52:56,360 --> 00:52:59,655
The skill he took to push the
dish further.

988
00:52:59,680 --> 00:53:02,335
And a dessert that was just
delicious.

989
00:53:02,360 --> 00:53:05,295
A coffee espresso martini pudding.

990
00:53:05,320 --> 00:53:07,455
He, for me, was the chef of the day.

991
00:53:07,480 --> 00:53:11,255
James gave us the char siu
monkfish dish, and the lettuce

992
00:53:11,280 --> 00:53:13,175
that had flavours of the yuzu
butter. I loved them.

993
00:53:13,200 --> 00:53:15,295
I just thought it needed
more barbecue flavour.

994
00:53:15,320 --> 00:53:18,855
I found the spring onion emulsion
on the side just too salty, though.

995
00:53:18,880 --> 00:53:21,815
I found that every area
of the plate was incredibly rich.

996
00:53:21,840 --> 00:53:24,775
I wanted something that just
had a bit of neutral flavour,

997
00:53:24,800 --> 00:53:26,375
just to bring it all together.

998
00:53:26,400 --> 00:53:28,255
I really enjoyed James' dessert.

999
00:53:28,280 --> 00:53:30,575
Delicious, creamy parfait.

1000
00:53:30,600 --> 00:53:33,375
I loved the whisky jelly.
You know, the heat of the whisky

1001
00:53:33,400 --> 00:53:34,455
coming through it.

1002
00:53:34,480 --> 00:53:36,815
But his parfait wasn't quite
set enough.

1003
00:53:36,840 --> 00:53:40,255
It should have been a little bit
colder.

1004
00:53:40,280 --> 00:53:44,735
Kasae, with her duck main course,
the spices that were wrapped

1005
00:53:44,760 --> 00:53:47,215
around that duck breast -
cooked beautifully.

1006
00:53:47,240 --> 00:53:51,055
And then you take that waffle
with the con fit duck meat.

1007
00:53:51,080 --> 00:53:53,015
Great food done well.

1008
00:53:53,040 --> 00:53:56,015
Kasae's pudding. I did enjoy the
Sauternes cake.

1009
00:53:56,040 --> 00:53:59,015
It was nice and sweet,
but not too sweet. Great texture.

1010
00:53:59,040 --> 00:54:01,735
Beautiful ice cream on the side,
fig leaf with cherry.

1011
00:54:01,760 --> 00:54:03,255
That was great.

1012
00:54:03,280 --> 00:54:06,735
But then we had
fruits not beautifully...

1013
00:54:06,760 --> 00:54:09,855
...prepared in any way. At this
level, I thought

1014
00:54:09,880 --> 00:54:12,655
Kasae could have done
so much more.

1015
00:54:15,880 --> 00:54:17,735
There were issues,

1016
00:54:17,760 --> 00:54:20,255
but it's really
difficult to kind of call

1017
00:54:20,280 --> 00:54:22,855
it at this stage. Everyone's good.

1018
00:54:22,880 --> 00:54:24,735
No-one puts bad food up now.

1019
00:54:24,760 --> 00:54:27,415
I still feel like I've got
more to give.

1020
00:54:27,440 --> 00:54:30,215
I'm still pushing and I still
want to be here.

1021
00:54:30,240 --> 00:54:33,375
I've still got more creativity
to show them.

1022
00:54:34,680 --> 00:54:37,735
Kasae and James - which one
of these chefs is going

1023
00:54:37,760 --> 00:54:39,415
through to Finals Week?

1024
00:54:54,480 --> 00:54:58,975
What a day. To come back
in here after spending time with Tom

1025
00:54:59,000 --> 00:55:01,855
and be inspired, full of energy

1026
00:55:01,880 --> 00:55:04,655
is exactly what we wanted to see
here today.

1027
00:55:06,440 --> 00:55:10,095
All three of you gave it
absolutely everything.

1028
00:55:10,120 --> 00:55:13,815
And you made our judging
incredibly difficult.

1029
00:55:13,840 --> 00:55:17,935
But we can only take two
chefs through to Finals Week,

1030
00:55:17,960 --> 00:55:20,975
and we have made our decision.

1031
00:55:21,000 --> 00:55:23,575
The chef leaving the competition
is...

1032
00:55:29,640 --> 00:55:30,935
...James.

1033
00:55:35,640 --> 00:55:39,695
James, you, I know, are going
to be incredibly disappointed,

1034
00:55:39,720 --> 00:55:43,495
but I think your competition
has been exceptional.

1035
00:55:43,520 --> 00:55:46,135
And I think you should be very proud
of what you've done.

1036
00:55:46,160 --> 00:55:47,295
Thank you.

1037
00:55:47,320 --> 00:55:51,095
James, I think you have a great
career ahead, and I can't wait

1038
00:55:51,120 --> 00:55:53,495
to keep following you and see
how you do.

1039
00:55:53,520 --> 00:55:55,735
I wish you the best of luck.
Thank you very much.

1040
00:55:55,760 --> 00:55:57,775
Well done, guys. Cheers.

1041
00:56:05,640 --> 00:56:07,415
I think unless you win it,
you are always

1042
00:56:07,440 --> 00:56:10,055
going to be disappointed.

1043
00:56:10,080 --> 00:56:13,295
But, yeah, to get this far has
been cool. It's been really fun.

1044
00:56:13,320 --> 00:56:16,855
The whole thing, I'm going to look
back in fondness, I think.

1045
00:56:16,880 --> 00:56:19,415
It's definitely not the last,
definitely not the last

1046
00:56:19,440 --> 00:56:20,935
you'll see of me.

1047
00:56:20,960 --> 00:56:22,455
HE LAUGHS

1048
00:56:27,400 --> 00:56:28,855
Well done.

1049
00:56:28,880 --> 00:56:31,935
You two are in our Finals Week.

1050
00:56:31,960 --> 00:56:33,935
Oh!

1051
00:56:33,960 --> 00:56:36,695
I think it's just hit me.
That I'm in the final four.

1052
00:56:38,000 --> 00:56:40,015
Pffff!

1053
00:56:40,040 --> 00:56:43,215
This feels like the biggest
achievement of my career so far.

1054
00:56:43,240 --> 00:56:46,095
I'm so happy to be here,
and I'm really, really excited

1055
00:56:46,120 --> 00:56:49,335
for the next few rounds.
No more shakiness, though.

1056
00:56:50,800 --> 00:56:54,215
Yes! Champagne! I think you've
earned this. Amazing.

1057
00:56:54,240 --> 00:56:57,055
There we go. Thank you.
Congratulations. Well done. Cheers.

1058
00:56:57,080 --> 00:56:59,375
Well-earned. Cheers. Well done.

1059
00:56:59,400 --> 00:57:02,615
I just feel super lucky, really.
To be in the final four...

1060
00:57:02,640 --> 00:57:06,415
Wow, you know? I feel like I'm in a
dream, so, buzzing.

1061
00:57:06,440 --> 00:57:08,855
Final four! What the hell?

1062
00:57:08,880 --> 00:57:10,495
LAUGHTER

1063
00:57:11,720 --> 00:57:13,775
Next time, it's Finals Week...

1064
00:57:15,000 --> 00:57:17,095
...and the four remaining chefs...

1065
00:57:18,240 --> 00:57:21,415
...cook for a dining room
of culinary legends...

1066
00:57:21,440 --> 00:57:23,215
Get that oven up hotter.

1067
00:57:23,240 --> 00:57:26,215
This is killing me.
..at Chef's Table...

1068
00:57:26,240 --> 00:57:28,935
This entire dish just eats
like a dream.

1069
00:57:28,960 --> 00:57:33,535
...before battling it out
for a place in the final three.

1070
00:57:33,560 --> 00:57:36,855
I have to say, I think this is
a very accomplished dish.