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It's finals week
on MasterChef: The Professionals.

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Only the four most exceptional
chefs remain.

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The journey of this competition
has been just amazing.

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Really, really tough, but it's just
the best thing you could put

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yourself in, I believe.
You know, I've learnt so much.

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Every part of me wants to be here
and win, and hopefully that's enough

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to give me the edge over
everybody else.

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Tonight they cook for a dining room
of culinary legends...

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Get that oven up hotter.

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This is killing me.

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This entire dish just eats
like a dream.

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...before battling it out for a place
in the final three.

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It's like touching distance now.

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It's sort of scary to think about,
but I'm ready to go.

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I'm so amazed
that I got through this far.

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Being able to get through
to the final three,

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that would just be
the cherry on top of the cake.

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These final four chefs have come so
far already, but they can't afford

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to stop pushing now.

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Our chefs have got to cook beyond
their wildest dreams.

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Dream big, and deliver even bigger.

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For 15 years,

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MasterChef: The Professionals'
Chef's Table

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has been one of the most
celebrated events

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in the British culinary calendar.

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This year, it's being held at
London's

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St Pancras Renaissance Hotel,

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in the legendary
Midland Grand Dining Room.

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Opened in 1873,

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tonight, it will host a dinner
for 24 of the most respected chefs

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in the industry.

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And for the finalists, it's
a once-in-a-lifetime opportunity

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to showcase their talents
to their professional heroes.

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Oh, my God,
Chef's Table is the big one.

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You know, like, this is the part
where we all want to get to.

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There's no other chance where
we would really get to do this.

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So it's a big boy today.

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I've been watching this show
since I was 16, you know,

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and, like, in awe every year,
how amazing it is, the opportunity,

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and to be here is
just really surreal.

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So I'm really excited.

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If I sit here and dwell on the fact

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that it's some of the biggest names
in the industry that I'm cooking

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for, then, yeah, it's a big thing,

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but I've just got to pull everything
together and hope it goes well.

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I think today is probably
one of the biggest days of my life,

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I'd say. I know it sounds
a bit dramatic, but hopefully

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I do myself proud.

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The finalists have four hours
to prepare one course each

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for tonight's prestigious dinner.

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We have chefs dining here today
that have seen it all, experienced

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it all - they want to be wowed.

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This is when they have to impress.

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This is a huge occasion.

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And can our four chefs cook
the food to match it?

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It's scary in here. I thought I'd
have the shakes, but I don't right

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now, which is nice.

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24-year-old sous-chef Tom
from West Sussex has impressed

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since day one,
with his skilfully executed plates

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and attention to detail.

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I'm just going to get started
on the gazpacho, because it's nice

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for it to sort of infuse
for a little bit.

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Tonight, he will open the dinner
with a cold starter, based

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on some Spanish favourites.

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Main flavours is obviously tomatoes,
peppers,

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sort of cucumber. It's sort of
a mix of stuff, isn't it?

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It's like a sort of cold soup.

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Tom, first course, Chef's Table.
What's your dish?

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So it's poached Gambero Rosso
prawns, gazpacho, tomato fondue

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and celery sorbet.

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I'm also doing little baby croutons
that will be on the table for them

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to sort of tuck into
when the dish comes out.

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It sounds good. Sounds delicious.
Thank you. Why this dish?

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I love going to Spain. I just...

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I love all the flavours there,
so I'm just trying to make something

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creative and nice for today.

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What's your biggest concern
with your dish?

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Probably peeling 90 prawns.

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That's going to take a bit of time
cos obviously

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I don't want to send out
any intestines to any chefs -

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that would be very embarrassing.
Tom, I wish you luck.

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Thank you. Good luck.

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I think there's a lot of familiarity
with the dish,

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because there's tomato gazpacho,

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we've got croutons and, of course,
those prawns.

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It is all going to be about the
execution and making those things

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sing and dance to our guests.

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So, right now, I'm just making
a start on my celery sorbet.

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Tom has juiced the celeries down
and used that as the base

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of the sorbet. So it's full
of that flavours of celery.

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I like that there's something
different on this.

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At 22,

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Cornish head chef Charlie may be
the youngest in the competition,

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but his talent has shone through

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in some standout,
classic fish dishes.

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Today, he has decided to showcase
some different skills

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with his second course of smoked
duck breast, roast duck consomme

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and pumpkin and sage ravioli.

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So I've got the pumpkin
and the squash here.

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So I want to get
this on roasted now

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so it's nice and soft.

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I'm going to make 100 raviolis,
so they're getting three a portion.

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Yeah, that's definitely
my biggest job.

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Yeah, just got to get my head down.

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Where's the inspiration come from
on this one?

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I think with cooking for the best
chefs in the country, a lot of them

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being classically trained,
I feel like I wanted to show

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a classical element there.

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What's going to make this dish
stand out?

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There's so many things
I've got to get right.

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Getting a real, clear consomme,
a nice thickness on the pasts,

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the cooking on the duck breast.

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And if I get all that right
in the time frame, that'll be enough.

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It's going to take this dish
to be something special,

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because the classics are classics
for a reason.

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There's no room for error. 100%.

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With the pumpkin for his pasta
filling roasting,

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Charlie needs to quickly make -
and then rest - enough dough

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for 90 ravioli.

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Pasta is something I usually enjoy.

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But then again, I'm not usually
making it for 30 people all at once.

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Time is not my friend today,
so let's get on with it.

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Ravioli. These chefs are going to be
watching this pasta with eagle eyes.

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It's got to be the right thickness.

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Can they taste the filling?

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Is it grainy? Is it well-seasoned?

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Is it overpowering the consomme?

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In total, I've got 50 eggs in here
so far.

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I'm doing it by hand because
I haven't got a machine big enough!

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The main course for tonight's dinner
is in the hands of Somerset

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head chef Tommy.

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I've got a lot of onions going on.

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I think 60 onions plus, I'll be
looking at today, so just try not

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to cry when I'm prepping them all
down, I think.

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Tommy earned his place in finals
week with his sophisticated

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and highly ambitious dishes, often
echoing his love of Asian flavours.

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And tonight's main course
is no different.

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So I'm doing miso-glaze sirloin
of beef.

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It's going to be cooked
on the barbecue.

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There'll be some, like,
mini jacket potatoes, essentially.

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I'm going to stuff those with,
like, a caramelised onion,

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anchovy, caper mix. I have, like,
a smoked broccoli puree,

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some ponzu-roasted Tenderstem.

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And there'll be a little beef and
onion dashi on the side as well,

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so they can sip it as they're eating
away, basically.

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Sounds delicious. Sounds like a lot
of work. Yeah.

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We certainly don't envy you cooking
25 steaks for our chefs upstairs,

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and also on one of the smallest
barbecues I've seen in the kitchen!

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Yeah, I'm scared. I'm feeling it.

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Wow. You're doing them all
individually?

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I think so, yes.

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Do you recommend otherwise?

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It's your call.

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The menu's finale has fallen
to 29-year-old Australian

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head chef Kasae.

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It feels a bit weird
to have my own little room.

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I feel a bit isolated from everyone.

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So far, she has delighted the judges
with her quirky and original

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flavour combinations.

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And today, she is hoping to impress

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with a highly technical and creative
take on a classic confectionery.

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00:08:24,280 --> 00:08:25,935
So what is your dessert, then?

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00:08:25,960 --> 00:08:29,295
So, today, the dessert is inspired
by Ferrero Rocher, something

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we always used to have
at Christmas-time as kids.

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The main element of it is going
to be a chocolate mousse.

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It's going to have a cognac,
caramel centre.

167
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So a chocolate mousse,
which you're setting in a sphere.

168
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Then it's going to be dipped
in chocolate cocoa nibs

169
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and hazelnuts as well.

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Just to kind of have a bit
of reprieve from the sweetness,

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it's going to have a creme fraiche
sorbet with some shiso gel

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on the side.

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So, basically, it's going to like
a larger version of the real thing.

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More of it. Yeah, exactly. Exactly.

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More of a plated dessert
version of it.

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00:08:57,720 --> 00:09:00,495
And a little bit more adult
because of the cognac.

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00:09:02,840 --> 00:09:06,975
This dessert is showing
amazing amount of skill.

178
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So I'm just going to get my caramel
into these little domes.

179
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So you've got to make the caramel
and cognac centre

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You've got to get that frozen.

181
00:09:14,200 --> 00:09:16,335
Then you've got to put that
into your chocolate mousse,

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get that bit frozen,

183
00:09:17,760 --> 00:09:19,935
dip it into the tempered chocolate,

184
00:09:19,960 --> 00:09:22,375
and then you've got to allow it
to defrost inside

185
00:09:22,400 --> 00:09:23,935
so it's nice and soft.

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00:09:23,960 --> 00:09:25,735
I want it to be not like a toffee,

187
00:09:25,760 --> 00:09:27,895
I want it to be a little bit gooey
and runny when you open

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00:09:27,920 --> 00:09:30,135
up the chocolate dome.

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Every single point of it
has to be perfect and just right.

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00:09:33,600 --> 00:09:35,895
Otherwise, it doesn't work.

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00:09:37,960 --> 00:09:40,375
Chefs, you're halfway through your
prep time.

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00:09:40,400 --> 00:09:43,295
Tom, that's two hours gone. Two
hours left to go before first dish

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00:09:43,320 --> 00:09:45,175
leaves the kitchen, OK? Oui.

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00:09:47,840 --> 00:09:52,055
With the clock ticking,
Tom pre-balls his celery sorbet for

195
00:09:52,080 --> 00:09:56,015
service and gets the tomatoes
roasting down for his fondue.

196
00:09:57,520 --> 00:09:58,735
How are you doing?

197
00:09:58,760 --> 00:10:00,855
I'm just making sure I've got
all my bits sort of on,

198
00:10:00,880 --> 00:10:02,615
cos the prawns take me a bit
of time.

199
00:10:02,640 --> 00:10:05,895
But he's just beginning the
time-consuming job of preparing

200
00:10:05,920 --> 00:10:08,975
a mountain of Gambaro Rosso -
red prawns.

201
00:10:10,840 --> 00:10:13,535
There's 90 to 100 prawns.

202
00:10:13,560 --> 00:10:15,855
He's taking the head and the shells.
He's going to make

203
00:10:15,880 --> 00:10:17,935
a beautiful prawn oil.

204
00:10:17,960 --> 00:10:21,135
Your prawn head oil is going
to be going into your tomato fondue?

205
00:10:21,160 --> 00:10:23,655
Yeah. And then I'm going to sort
of drip it around the plate

206
00:10:23,680 --> 00:10:26,415
as well. Then he's taken the body
and he's using those as the

207
00:10:26,440 --> 00:10:27,895
main elements of the dish.

208
00:10:27,920 --> 00:10:30,175
<i>Peeling those,
it's a monotonous job.</i>

209
00:10:30,200 --> 00:10:32,215
One prawn at a time,

210
00:10:32,240 --> 00:10:33,815
it's all you can do.

211
00:10:33,840 --> 00:10:36,735
I'll feel a lot better when these
prawns are out the way.

212
00:10:36,760 --> 00:10:41,255
Across the kitchen, Charlie has
finished the prep for his pumpkin

213
00:10:41,280 --> 00:10:45,575
ravioli, but he too is behind
on the main element of his dish,

214
00:10:45,600 --> 00:10:49,495
butchering the duck, which he plans
to use three different ways.

215
00:10:52,520 --> 00:10:55,775
So the breasts, I'm going to render
them skin-side down in a pan, once

216
00:10:55,800 --> 00:10:58,415
I've cleaned it up, and then carve
it to order, nice and pink

217
00:10:58,440 --> 00:10:59,775
on the inside.

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He also has 30 duck hearts to
prepare...

219
00:11:03,960 --> 00:11:08,615
...and the duck carcasses to roast
down for a crystal-clear consomme.

220
00:11:11,080 --> 00:11:13,735
Is it not about time you got
those ducks on for your stock?

221
00:11:13,760 --> 00:11:15,655
Yeah, that's going in now. That's my
next job.

222
00:11:15,680 --> 00:11:18,295
Why have you not got them in now?
I wanted to get everything done

223
00:11:18,320 --> 00:11:20,895
with my pasta so I wasn't waiting
around for them to cool down.

224
00:11:20,920 --> 00:11:22,655
Yeah, but your stock
is going to take hours.

225
00:11:22,680 --> 00:11:25,695
Yeah, oui. Why don't you just get
them in the oven? Get a move on.

226
00:11:25,720 --> 00:11:28,335
Oui, Chef. I just went past Charlie.

227
00:11:28,360 --> 00:11:31,855
His duck bones have just gone
into the oven, and they're roasting.

228
00:11:31,880 --> 00:11:35,575
He's then got to get the mirepoix
cooked off, the bones in there,

229
00:11:35,600 --> 00:11:38,575
then some water on top and let
it simmer for the flavour to come

230
00:11:38,600 --> 00:11:39,695
out of the bones.

231
00:11:39,720 --> 00:11:42,095
That's before you even get
to any point of reducing

232
00:11:42,120 --> 00:11:43,895
it down before you can clarify it.

233
00:11:43,920 --> 00:11:46,695
Schoolboy error. Put a knife
through them.

234
00:11:46,720 --> 00:11:49,015
The smaller they are, the quicker
they're going to colour.

235
00:11:49,040 --> 00:11:51,095
Yeah? And get that oven up hotter.

236
00:11:51,120 --> 00:11:52,575
Yeah. Hotter oven.

237
00:11:52,600 --> 00:11:55,735
Right now, he's under
a huge amount of pressure.

238
00:11:57,360 --> 00:12:01,095
On the main course, with the cooking
of his steaks a last-minute job,

239
00:12:01,120 --> 00:12:06,615
Tommy is working hard to maximise
flavour in the seven accompaniments.

240
00:12:06,640 --> 00:12:09,735
Just got my beef in the pan,
caramelising it off for my sauce.

241
00:12:09,760 --> 00:12:12,655
And that'll be taken off till
the end, basically.

242
00:12:12,680 --> 00:12:14,775
Got my dashi, just
here, which I'm going to infuse

243
00:12:14,800 --> 00:12:16,895
all my mushrooms and Japanese
ingredients.

244
00:12:16,920 --> 00:12:20,215
Then finish with my alcohol,
sort of make sure it tastes good.

245
00:12:20,240 --> 00:12:24,615
And to elevate his broccoli puree,
he's adding smoked butter.

246
00:12:25,920 --> 00:12:27,295
I want to get this done,

247
00:12:27,320 --> 00:12:30,375
I want to start cooking my steaks,
sort of bring everything together.

248
00:12:30,400 --> 00:12:32,095
So things are happening.

249
00:12:32,120 --> 00:12:34,535
Just not quite where I'd like to be
yet.

250
00:12:36,880 --> 00:12:40,535
In the pastry kitchen, Kasae
has moved onto the second stage

251
00:12:40,560 --> 00:12:44,655
of her technical dessert, making
a milk chocolate mousse that will

252
00:12:44,680 --> 00:12:46,655
encase the frozen caramel centres.

253
00:12:48,800 --> 00:12:50,935
It is very hot in this little
pastry kitchen.

254
00:12:50,960 --> 00:12:54,695
I don't have any room or any time
to slow down, otherwise everything's

255
00:12:54,720 --> 00:12:57,535
just going to melt and
it won't be as light and fluffy

256
00:12:57,560 --> 00:12:58,975
as I need it to be.

257
00:12:59,000 --> 00:13:01,695
So caramel inserts going to go on.

258
00:13:01,720 --> 00:13:04,535
Yeah, exactly. I'll put the tops on,
fill the rest of them

259
00:13:04,560 --> 00:13:06,455
up so they're perfect little domes.
Yeah.

260
00:13:06,480 --> 00:13:08,135
Get them straight in the freezer.

261
00:13:08,160 --> 00:13:10,975
As soon as they're frozen, dip them.
Let them temper in the fridge.

262
00:13:11,000 --> 00:13:13,135
I like that. Keep it going.
Thank you, Chef.

263
00:13:15,200 --> 00:13:18,895
With her moulds filled
and in the freezer, Kasae begins

264
00:13:18,920 --> 00:13:23,295
the delicate job of making 30
chocolate and olive oil pastry cups

265
00:13:23,320 --> 00:13:25,135
for them to sit in.

266
00:13:25,160 --> 00:13:27,535
This is the wrapper of my dessert,
really.

267
00:13:27,560 --> 00:13:30,735
So it's there, really, to act,
obviously, as a visual element,

268
00:13:30,760 --> 00:13:34,175
but to add a little bit of crunchy
texture to the dish as well.

269
00:13:35,760 --> 00:13:37,895
I'm getting quicker. These are only
my first few.

270
00:13:37,920 --> 00:13:41,655
So, hopefully by the 15th,
I'll be twice as quick.

271
00:13:47,760 --> 00:13:51,535
The guests arriving for tonight's
dinner are some of the UK's most

272
00:13:51,560 --> 00:13:54,415
highly acclaimed chefs, who hold

273
00:13:54,440 --> 00:13:57,975
an incredible 22 Michelin stars
between them.

274
00:14:00,120 --> 00:14:02,855
For me, this is the pinnacle
of MasterChef.

275
00:14:02,880 --> 00:14:06,575
It's the young talent coming through
our industry.

276
00:14:06,600 --> 00:14:10,175
I look around the room and
it's filled with friends of mine,

277
00:14:10,200 --> 00:14:12,975
but if I was to cook for them,
I'D be nervous!

278
00:14:13,000 --> 00:14:15,815
But ultimately, it's the best
criticism that you can ever get,

279
00:14:15,840 --> 00:14:17,975
because it will only make you
better.

280
00:14:18,000 --> 00:14:21,015
Today is about bringing those big,
bold flavours and blowing

281
00:14:21,040 --> 00:14:22,375
us all away.

282
00:14:22,400 --> 00:14:26,575
The diners also include three chefs
who took part in the competition,

283
00:14:26,600 --> 00:14:30,535
and have gone on to have stars
of their own.

284
00:14:30,560 --> 00:14:32,895
What I remember about my
Chef's Table?

285
00:14:32,920 --> 00:14:36,015
I remember running around
frantically for five hours,

286
00:14:36,040 --> 00:14:40,375
and I know exactly what those chefs
downstairs are feeling right now.

287
00:14:40,400 --> 00:14:42,575
So, you know, best of luck to all of
them.

288
00:14:45,160 --> 00:14:49,695
Chefs, you have one hour left
before the first course needs

289
00:14:49,720 --> 00:14:51,655
to be served.

290
00:14:51,680 --> 00:14:53,695
Are you still going with
these prawns?!

291
00:14:53,720 --> 00:14:56,335
Yeah. Is there anything else to do
on this dish? Yes.

292
00:14:56,360 --> 00:14:58,735
HE LAUGHS
This is killing me.

293
00:14:58,760 --> 00:15:00,415
It's just, like, the pinching.

294
00:15:00,440 --> 00:15:03,815
Like, I'm actually getting fatigued
on my fingers.

295
00:15:03,840 --> 00:15:06,695
I think I've given myself a little
too much to do, if I'm being honest.

296
00:15:06,720 --> 00:15:09,935
But just got to pull my finger out
and get it done.

297
00:15:11,200 --> 00:15:13,935
Tom is not the only one struggling.

298
00:15:13,960 --> 00:15:18,335
Charlie finally has his duck stock
base for the consomme under way.

299
00:15:18,360 --> 00:15:22,455
But with the clock against him,
he tries to make up time

300
00:15:22,480 --> 00:15:24,575
by juggling pasta making...

301
00:15:24,600 --> 00:15:26,935
with pan-searing his duck breasts.

302
00:15:32,520 --> 00:15:35,415
How many have you got left to do?
I'm a third of the way.

303
00:15:35,440 --> 00:15:38,455
So now I'm going for big sheets,
doing big batches at one time.

304
00:15:38,480 --> 00:15:40,215
SIZZLING

305
00:15:42,000 --> 00:15:44,415
I really hope this is
the last ravioli I ever make.

306
00:15:46,680 --> 00:15:50,855
On the main, Tommy is still battling
to perfect the other elements

307
00:15:50,880 --> 00:15:54,495
of the dish so he can begin
to sear his sirloin steaks.

308
00:15:55,760 --> 00:15:57,175
Just tasted my broccoli puree.

309
00:15:57,200 --> 00:15:59,975
Brought it all together. It's not
quite as smoky as I like it to be.

310
00:16:00,000 --> 00:16:01,335
You know, these sort of details,

311
00:16:01,360 --> 00:16:03,535
the chefs are definitely going
to pick up on.

312
00:16:05,920 --> 00:16:10,415
On pastry, at last Kasae moves
on to the third and final stage

313
00:16:10,440 --> 00:16:13,935
of the spheres, dipping them
into chocolate, hazelnut

314
00:16:13,960 --> 00:16:15,855
and cocoa nib coating.

315
00:16:19,160 --> 00:16:22,935
But if they're not set,
they could fall apart in the mix.

316
00:16:27,600 --> 00:16:31,735
They're just not all frozen solid,
which is not ideal.

317
00:16:31,760 --> 00:16:34,095
Hopefully it's just this tray.

318
00:16:34,120 --> 00:16:38,215
Hopefully the rest of them
are frozen enough.

319
00:16:38,240 --> 00:16:41,975
These are kind of my main element,
so if these aren't very good,

320
00:16:42,000 --> 00:16:45,095
then...I won't be happy.

321
00:16:52,320 --> 00:16:54,335
With service about to begin...

322
00:16:56,520 --> 00:17:00,055
...Tom's prawns are finally poached
and are ready to serve.

323
00:17:03,440 --> 00:17:06,855
And after infusing the ingredients
for over three hours,

324
00:17:06,880 --> 00:17:09,535
it's the moment of truth
for his gazpacho.

325
00:17:11,120 --> 00:17:14,335
What's the one thing that's not?
Er, cold.

326
00:17:14,360 --> 00:17:16,415
And you're just about to serve it
into jugs?

327
00:17:16,440 --> 00:17:18,215
Yeah, I'm flapping is
what I'm doing.

328
00:17:18,240 --> 00:17:20,575
Why are you flapping?
Because it means a lot to me.

329
00:17:20,600 --> 00:17:22,535
So let's get it in the fridge.

330
00:17:22,560 --> 00:17:26,375
When you read, "Gambero Rosso Red
Prawns," sweetest prawns

331
00:17:26,400 --> 00:17:29,055
you can get in the Mediterranean.
With the gazpacho,

332
00:17:29,080 --> 00:17:33,375
and then you got the prawn oil to
lift that intensity of the prawns.

333
00:17:33,400 --> 00:17:35,775
Celery sorbet. I love celery.

334
00:17:35,800 --> 00:17:38,335
This is music for my ears.

335
00:17:38,360 --> 00:17:41,255
Your balloon is not deflating,
is it? No, no, I'm good.

336
00:17:41,280 --> 00:17:43,095
I'm good. I'm just stressed.

337
00:17:43,120 --> 00:17:44,935
Welcome to Chef's Table, Tom.

338
00:17:44,960 --> 00:17:46,695
Good to be here.

339
00:17:49,720 --> 00:17:53,255
So, tomatoes, fondue -
is that all right? Yeah.

340
00:17:55,240 --> 00:17:58,415
Right, Tom, you've got five minutes
left, right? Oui.

341
00:17:58,440 --> 00:18:01,215
Tom, are you happy with how your
dish is turning out? Yeah.

342
00:18:01,240 --> 00:18:03,055
I mean, if I had a bit more time,
I'd make sure

343
00:18:03,080 --> 00:18:04,415
they're really perfect.

344
00:18:04,440 --> 00:18:06,575
You did spend two hours
on your prawns. Yeah.

345
00:18:06,600 --> 00:18:09,575
I didn't expect them to take
so long, if I'm being honest.

346
00:18:09,600 --> 00:18:12,175
Celery sorbet sounds
a little challenging to me.

347
00:18:13,480 --> 00:18:16,895
But then having said that, celery
and seafood goes incredibly well.

348
00:18:16,920 --> 00:18:18,655
Your time is up. Oui.

349
00:18:18,680 --> 00:18:21,135
They are now waiting. For me,
in the gazpacho,

350
00:18:21,160 --> 00:18:23,495
I'm looking for a little bit of
sweetness, but also that beautiful

351
00:18:23,520 --> 00:18:27,175
level of acidity, that really clean,
fresh flavour, but be able to taste

352
00:18:27,200 --> 00:18:29,335
all the elements that have gone
in there.

353
00:18:29,360 --> 00:18:30,535
Service, please.

354
00:18:34,440 --> 00:18:37,335
Super-clean presentation.
Smells great.

355
00:18:37,360 --> 00:18:40,815
Two tables have got food. Now
you've got to start speeding up.

356
00:18:40,840 --> 00:18:42,815
Yeah. Looks good, Tom.

357
00:18:42,840 --> 00:18:44,015
Thank you.

358
00:18:44,040 --> 00:18:46,455
The dish is very vibrant,
very fresh.

359
00:18:46,480 --> 00:18:47,975
Can't wait to dig in.

360
00:18:51,160 --> 00:18:52,575
Service, please.

361
00:18:55,680 --> 00:18:57,055
Service, please.

362
00:19:02,840 --> 00:19:05,295
Today was stressful
from the beginning to the end,

363
00:19:05,320 --> 00:19:09,415
to be honest. Probably aged
a few years after today.

364
00:19:09,440 --> 00:19:11,295
I just hope they enjoy it.

365
00:19:16,840 --> 00:19:19,775
That was absolutely on point.

366
00:19:19,800 --> 00:19:22,135
You could really taste the flavour
of the prawns.

367
00:19:22,160 --> 00:19:27,215
It wasn't overpowered by the
gazpacho, and it just was exciting

368
00:19:27,240 --> 00:19:29,135
to eat.

369
00:19:29,160 --> 00:19:31,175
The gazpacho was absolutely
beautiful.

370
00:19:31,200 --> 00:19:35,055
Celery sorbet - a real pungent
flavour of celery coming through.

371
00:19:35,080 --> 00:19:36,535
As I'm shovelling it in

372
00:19:36,560 --> 00:19:38,655
my gob, I'm really enjoying it,
and I think the balance

373
00:19:38,680 --> 00:19:40,175
of flavour is lovely.

374
00:19:40,200 --> 00:19:42,855
I found the dish really fresh,
really interesting,

375
00:19:42,880 --> 00:19:46,175
and it was a delicious plate of food
to eat, in my opinion.

376
00:19:46,200 --> 00:19:48,855
The gazpacho has got loads
of flavour.

377
00:19:48,880 --> 00:19:50,775
The prawns are beautiful.

378
00:19:50,800 --> 00:19:53,815
I really like the celery sorbet,
and actually eating it together

379
00:19:53,840 --> 00:19:55,455
with the dish, it does lift it.

380
00:19:55,480 --> 00:19:58,535
This is an accomplished dish
that's got great flavours.

381
00:19:58,560 --> 00:19:59,895
He's done a good job.

382
00:19:59,920 --> 00:20:01,855
APPLAUSE

383
00:20:10,280 --> 00:20:12,415
Hi, Tom. As a Spanish,

384
00:20:12,440 --> 00:20:15,455
I think you make
the most delicious gazpacho.

385
00:20:15,480 --> 00:20:18,295
I thought it was a very,
very delicious dish,

386
00:20:18,320 --> 00:20:20,215
so congratulations.

387
00:20:20,240 --> 00:20:22,495
Tom, it really did not disappoint.

388
00:20:22,520 --> 00:20:27,495
I think the texture was amazing
and the flavour really came through.

389
00:20:27,520 --> 00:20:31,735
So I thought it was
a very, very strong first dish.

390
00:20:31,760 --> 00:20:33,415
Thank you.

391
00:20:33,440 --> 00:20:35,415
APPLAUSE

392
00:20:40,760 --> 00:20:42,935
Standing up there felt
a bit strange.

393
00:20:42,960 --> 00:20:45,895
You don't really expect to see
all those amazing chefs in one room,

394
00:20:45,920 --> 00:20:47,375
you know?

395
00:20:47,400 --> 00:20:49,775
I think it was really an amazing
experience.

396
00:20:52,640 --> 00:20:55,575
Next up to the pass is Charlie.

397
00:20:55,600 --> 00:20:58,055
How's your consomme going?
Yeah, stock's looking good.

398
00:20:58,080 --> 00:21:00,175
I'm going to go in
with my egg whites.

399
00:21:02,280 --> 00:21:04,935
I'm literally waiting
on my consomme to clarify.

400
00:21:04,960 --> 00:21:08,455
Once that's passed off,
should be in a good place.

401
00:21:08,480 --> 00:21:09,615
We'll see.

402
00:21:11,400 --> 00:21:14,655
So the second course... I love duck.
You know, smoked duck especially.

403
00:21:14,680 --> 00:21:16,455
I think it's really tasty.

404
00:21:16,480 --> 00:21:19,295
Interesting to see that
they're using the hearts as well.

405
00:21:19,320 --> 00:21:21,455
I think they're either really
delicious and very tender

406
00:21:21,480 --> 00:21:23,135
and bags of flavour,

407
00:21:23,160 --> 00:21:25,535
but if it doesn't go right,
obviously that's the risk element

408
00:21:25,560 --> 00:21:27,095
for me.

409
00:21:27,120 --> 00:21:30,895
Right, Charlie, this is where we
need to start to step it up a gear.

410
00:21:30,920 --> 00:21:33,815
The roast duck consomme,
making sure this is crystal clear,

411
00:21:33,840 --> 00:21:35,735
full of flavour

412
00:21:35,760 --> 00:21:38,055
is going to be a big, big challenge
for this chef.

413
00:21:38,080 --> 00:21:40,375
On top here is the egg white.

414
00:21:40,400 --> 00:21:43,495
If I start smashing that up, that's
going to turn the whole consomme

415
00:21:43,520 --> 00:21:45,255
cloudy and destroy everything.

416
00:21:47,680 --> 00:21:48,975
What's left to do?

417
00:21:49,000 --> 00:21:50,775
Cook pasta, slice duck heart, Chef.

418
00:21:52,400 --> 00:21:54,975
Duck's looking really nice.
Little nervous about service.

419
00:21:55,000 --> 00:21:57,455
Just got to get my head down,
make sure I'm nice and organised.

420
00:21:57,480 --> 00:22:00,175
There's so many pitfalls
that you can make on this.

421
00:22:00,200 --> 00:22:03,935
You know, the thickness
of the pasta, how full your ravioli

422
00:22:03,960 --> 00:22:07,135
is, what the texture of that is
on the inside.

423
00:22:07,160 --> 00:22:09,895
Kasae, can you do me a favour...
Uh-huh. ..and carve these?

424
00:22:09,920 --> 00:22:11,255
Uh-huh. Thank you.

425
00:22:12,400 --> 00:22:14,615
Charlie,
how long for this first table?

426
00:22:14,640 --> 00:22:16,135
Because they are waiting.

427
00:22:16,160 --> 00:22:18,615
First table, one minute until
sending, Chef.

428
00:22:18,640 --> 00:22:20,375
One minute? Yes, oui. Impressive.

429
00:22:22,680 --> 00:22:25,375
How are the raviolis?
Yeah, looking good.

430
00:22:25,400 --> 00:22:27,535
That's the chestnut puree, yeah?
Yes, oui.

431
00:22:29,080 --> 00:22:31,615
I was optimistic on that minute,
chef.

432
00:22:31,640 --> 00:22:33,215
Sorry.

433
00:22:33,240 --> 00:22:35,095
You need to speed up a bit.

434
00:22:39,560 --> 00:22:40,935
Service, please.

435
00:22:44,160 --> 00:22:45,655
Yeah, it looks great.

436
00:22:45,680 --> 00:22:49,895
The consomme looks quite clear
and very nice smell.

437
00:22:49,920 --> 00:22:52,335
Could you put three broad beans
and three pickles on each

438
00:22:52,360 --> 00:22:54,695
plate, please? And then three
radishes on each as well,

439
00:22:54,720 --> 00:22:56,735
please, Chef?

440
00:22:56,760 --> 00:22:57,935
Service, please.

441
00:22:59,520 --> 00:23:02,095
The smell of the consomme is
delicious.

442
00:23:02,120 --> 00:23:04,695
You can really get
that roasted duck.

443
00:23:04,720 --> 00:23:07,415
Charlie, last two tables. Yes, oui.
Six plates.

444
00:23:09,280 --> 00:23:10,775
Service, please.

445
00:23:15,480 --> 00:23:18,335
Are you pleased with the dish?
I'm pleased with the flavours, yeah.

446
00:23:18,360 --> 00:23:20,255
Good job. Good on, you. Well done.
Well done.

447
00:23:21,600 --> 00:23:23,015
Yeah, that was tough.

448
00:23:23,040 --> 00:23:25,615
Maybe I underestimated the mountain
I was about to climb,

449
00:23:25,640 --> 00:23:28,655
but I'm really glad
I'm through on the other side, so...

450
00:23:35,320 --> 00:23:38,375
So I find the dish very interesting
and very nice, actually.

451
00:23:38,400 --> 00:23:40,575
The consomme,
it was a proper consomme,

452
00:23:40,600 --> 00:23:42,775
so it really meet the expectation.

453
00:23:42,800 --> 00:23:45,695
Very high level of "technicity”
behind. The cooking of the duck

454
00:23:45,720 --> 00:23:48,895
was nice. The pasta, if anything,
was a little bit thick.

455
00:23:48,920 --> 00:23:50,375
But in this sort of setting,

456
00:23:50,400 --> 00:23:52,655
with these people in the room,
no mean feat.

457
00:23:52,680 --> 00:23:55,015
I would say the thing that packed
most of a punch

458
00:23:55,040 --> 00:23:56,295
was the duck hearts.

459
00:23:56,320 --> 00:23:59,215
They had big flavour, a little
touch of livery flavour

460
00:23:59,240 --> 00:24:00,415
going through there.

461
00:24:00,440 --> 00:24:03,655
And I like the fact that
a chef's using the offal.

462
00:24:03,680 --> 00:24:06,455
Being somebody that cooks over fire
a lot and kind of being my thing,

463
00:24:06,480 --> 00:24:09,215
I would have loved a little bit more
smoky element to it.

464
00:24:09,240 --> 00:24:12,895
But all being said, it was
a very beautiful dish, very pretty,

465
00:24:12,920 --> 00:24:14,855
and I enjoyed it.

466
00:24:14,880 --> 00:24:18,055
The consomme's got
a beautiful colour to it.

467
00:24:18,080 --> 00:24:20,375
You can taste the aromats
through it.

468
00:24:20,400 --> 00:24:21,935
It's wonderful.

469
00:24:21,960 --> 00:24:24,295
The ravioli's got nice sweetness
to it. I think the hearts are

470
00:24:24,320 --> 00:24:25,655
beautifully cooked as well.

471
00:24:25,680 --> 00:24:27,175
I'm happy with this.

472
00:24:27,200 --> 00:24:29,375
APPLAUSE

473
00:24:35,200 --> 00:24:38,535
Hey, Charlie, thank you very much
for all what you did today.

474
00:24:38,560 --> 00:24:42,575
The consomme was very, very good.

475
00:24:42,600 --> 00:24:44,655
A lot of technique behind,

476
00:24:44,680 --> 00:24:47,615
and you can really see that you know
how to cook it.

477
00:24:47,640 --> 00:24:50,335
Thank you. I think you didn't make
life easy for yourself.

478
00:24:50,360 --> 00:24:53,215
Three little ravioli there was not
something I'd have chosen to do,

479
00:24:53,240 --> 00:24:56,055
I don't think. Personally, possibly
the pasta was a little bit thick,

480
00:24:56,080 --> 00:24:57,695
but well done, great job.

481
00:24:57,720 --> 00:24:59,375
Thank you.

482
00:25:06,720 --> 00:25:09,495
Going through that experience is
something that I'll never, ever

483
00:25:09,520 --> 00:25:13,015
have the privilege or the stress
of doing again,

484
00:25:13,040 --> 00:25:15,695
so I'm really glad that I enjoyed
what I could and I'm glad

485
00:25:15,720 --> 00:25:17,375
it turned out all right.

486
00:25:19,720 --> 00:25:22,655
It's almost time
for the main course,

487
00:25:22,680 --> 00:25:25,975
and Tommy is finally under way
with the challenge of perfectly

488
00:25:26,000 --> 00:25:29,455
cooking 25 steaks
on a tiny barbecue grill.

489
00:25:31,960 --> 00:25:33,815
Tommy, you don't want this.

490
00:25:33,840 --> 00:25:35,415
Very careful.

491
00:25:35,440 --> 00:25:37,895
It's the flame, you want
to be careful with the flame,

492
00:25:37,920 --> 00:25:39,415
control the flame. Yes, Chef.

493
00:25:40,720 --> 00:25:43,455
Some of them are dripping a lot
of fat and darkening up quite a lot,

494
00:25:43,480 --> 00:25:44,855
which is not ideal.

495
00:25:44,880 --> 00:25:47,895
It's very small, it's very difficult
to get them all cooking.

496
00:25:49,360 --> 00:25:51,015
What have you left to do?

497
00:25:51,040 --> 00:25:53,535
I need to cook off my Tenderstem
in ponzu really quickly,

498
00:25:53,560 --> 00:25:55,895
slice my steaks, peel my potatoes,

499
00:25:55,920 --> 00:25:58,015
so it's all kind of going on
last-minute.

500
00:26:00,320 --> 00:26:03,055
This dish, the beef sounds
right up my street.

501
00:26:03,080 --> 00:26:05,575
It's got a lovely mix of Asian
elements

502
00:26:05,600 --> 00:26:07,455
with classical French techniques.

503
00:26:07,480 --> 00:26:10,855
Anchovy, big flavour.
Smoked broccoli puree, big flavour.

504
00:26:10,880 --> 00:26:13,535
Ponzu, big flavour. There's a lot
going on, and to balance

505
00:26:13,560 --> 00:26:16,255
all those flavours is going
to be super-challenging.

506
00:26:16,280 --> 00:26:19,095
So is that your caramelised onion
and anchovy mix?

507
00:26:19,120 --> 00:26:20,775
Yes. Nice.

508
00:26:20,800 --> 00:26:24,055
<i>Then I just top these
with the crispy onion. Mm!</i>

509
00:26:24,080 --> 00:26:26,855
The restaurant is now ready, OK?
So let's get this going.

510
00:26:27,920 --> 00:26:32,615
Miso-glazed sirloin beef,
smoky, medium-rare, nice, sticky,

511
00:26:32,640 --> 00:26:35,495
kind of sweet-sour glaze
on the outside.

512
00:26:38,360 --> 00:26:41,495
Is everything cooked and tasting
how you planned there, Tommy?

513
00:26:41,520 --> 00:26:43,095
Things seem to be OK.

514
00:26:43,120 --> 00:26:46,975
I'm hoping the steaks are nice
and cooked and well-rested.

515
00:26:47,000 --> 00:26:49,335
You need to start getting
some of these out.

516
00:26:49,360 --> 00:26:51,895
Yeah. Meat, sauce, we go, yeah?

517
00:26:53,920 --> 00:26:58,015
I think beef and onion sauce
and dashi, bring it on.

518
00:27:00,480 --> 00:27:02,015
Service, please.

519
00:27:04,720 --> 00:27:06,295
Let's pick up the pace, guys.

520
00:27:06,320 --> 00:27:10,015
Right, so six portions of
Tenderstem, stuffed my potatoes.

521
00:27:10,040 --> 00:27:11,855
You need to find another gear.

522
00:27:11,880 --> 00:27:13,295
Yes, Chef.

523
00:27:16,480 --> 00:27:17,695
Service, please.

524
00:27:18,960 --> 00:27:21,015
OK, Tommy, keep your focus.

525
00:27:21,040 --> 00:27:24,935
I could smell this dish when it was
coming in. Yeah. It looks banging.

526
00:27:24,960 --> 00:27:27,335
It looks banging,
it looks really inviting.

527
00:27:27,360 --> 00:27:30,215
The beef looks like it's cooked
just right.

528
00:27:30,240 --> 00:27:32,175
I can see there's a bit of pink
through it.

529
00:27:32,200 --> 00:27:34,055
Last six. Oui.

530
00:27:34,080 --> 00:27:36,375
Is this going to be a painful six?
No, Chef.

531
00:27:42,040 --> 00:27:44,055
Service, please. Thank you.

532
00:27:47,200 --> 00:27:48,815
Thanks so much, Tom.

533
00:27:54,840 --> 00:27:56,295
I think it's a great dish.

534
00:27:56,320 --> 00:27:58,015
I think it's so tasty.

535
00:27:58,040 --> 00:27:59,935
It's beautifully cooked.

536
00:27:59,960 --> 00:28:03,575
This little glass of joy
is incredible.

537
00:28:03,600 --> 00:28:04,815
I love it.

538
00:28:04,840 --> 00:28:07,335
For me, this is a wow dish.

539
00:28:07,360 --> 00:28:10,735
When you think of beef and onion,
it's quite a classic combination,

540
00:28:10,760 --> 00:28:13,375
but there's an elegance in here
that is beautiful.

541
00:28:13,400 --> 00:28:17,335
Potato was delicious with the
caramelised onion and just a nice

542
00:28:17,360 --> 00:28:19,735
little hint of anchovy,
like a seasoning.

543
00:28:19,760 --> 00:28:21,335
It's wonderful.

544
00:28:21,360 --> 00:28:25,135
The smokiness of that broccoli puree
really adds to the beef.

545
00:28:25,160 --> 00:28:27,935
I think it's a very accomplished
plate of food.

546
00:28:27,960 --> 00:28:31,015
The Asian kind of approach
to the dish, I thought

547
00:28:31,040 --> 00:28:33,335
was inspiring. It was super-tasty.

548
00:28:33,360 --> 00:28:36,335
This entire dish just eats
like a dream.

549
00:28:36,360 --> 00:28:40,375
I would eat it again. If
there's any going, I'll have it.

550
00:28:40,400 --> 00:28:42,535
It's big, it's bold.

551
00:28:42,560 --> 00:28:44,335
My steak is cooked beautifully.

552
00:28:44,360 --> 00:28:47,335
The flavour of the dashi
is rich in beef.

553
00:28:47,360 --> 00:28:48,895
That's delicious.

554
00:28:57,520 --> 00:28:59,495
Tommy, congratulations,

555
00:28:59,520 --> 00:29:02,175
that's a wonderful dish.
I thought the broth was great.

556
00:29:02,200 --> 00:29:04,735
It was very moreish,
got a huge amount of flavour.

557
00:29:04,760 --> 00:29:07,335
Every element on the plate
cooked to perfection.

558
00:29:07,360 --> 00:29:09,455
Bravo, well done.

559
00:29:09,480 --> 00:29:11,575
I thought the meat was
nice and tender.

560
00:29:11,600 --> 00:29:13,615
I thought your sauce on your beef
was super-yummy.

561
00:29:13,640 --> 00:29:16,335
That little potato, very tasty.

562
00:29:16,360 --> 00:29:19,255
You should be super-proud
of yourself. Thanks a lot, Chef.

563
00:29:26,040 --> 00:29:27,415
Wow!

564
00:29:27,440 --> 00:29:29,095
HE LAUGHS

565
00:29:29,120 --> 00:29:31,375
Yeah, I mean,
it was super-super-cool,

566
00:29:31,400 --> 00:29:33,055
going up there, just looking

567
00:29:33,080 --> 00:29:36,215
around and just constantly thinking
like, "Wow, wow, wow, wow, wow,"

568
00:29:36,240 --> 00:29:37,775
it's just all these amazing chefs.

569
00:29:37,800 --> 00:29:39,495
Yeah, I feel like I'm on cloud nine
now.

570
00:29:39,520 --> 00:29:41,215
HE LAUGHS

571
00:29:41,240 --> 00:29:43,535
I need a day off, I think,
to be fair, after that.

572
00:29:45,960 --> 00:29:50,495
Last to serve is Kasae, whose
confectionery spheres have finally

573
00:29:50,520 --> 00:29:52,295
set solid enough to finish.

574
00:29:53,960 --> 00:29:55,615
Yeah, the first batch was not great.

575
00:29:55,640 --> 00:29:57,655
I'm not sure what happened,
if they just weren't

576
00:29:57,680 --> 00:30:00,295
quite frozen enough.
But these ones are OK.

577
00:30:01,640 --> 00:30:05,535
Charlie is helping to make up time,
but there's still a long list

578
00:30:05,560 --> 00:30:07,415
of things to do before plating.

579
00:30:10,800 --> 00:30:13,255
I haven't even started my caramel
hazelnuts.

580
00:30:13,280 --> 00:30:16,855
I need to blend up a shiso gel,
cut some jelly and plate.

581
00:30:18,720 --> 00:30:21,415
If we thought some of those courses
before were complicated,

582
00:30:21,440 --> 00:30:23,695
wow, there's a lot going on -
the sphere,

583
00:30:23,720 --> 00:30:26,175
there's the tart, there's the jelly.

584
00:30:27,200 --> 00:30:28,855
Oh!

585
00:30:28,880 --> 00:30:31,775
Is it set underneath? The candied
hazelnuts...

586
00:30:31,800 --> 00:30:35,135
I'm having some regrets
on my choices of garnish.

587
00:30:35,160 --> 00:30:37,575
...and the sorbet and the gel.

588
00:30:37,600 --> 00:30:40,895
I mean, that really is quite
daring, isn't it?

589
00:30:40,920 --> 00:30:42,855
How are we for your dessert?

590
00:30:42,880 --> 00:30:44,695
Erm, plating now, Chef.

591
00:30:44,720 --> 00:30:46,775
What's the pastry?

592
00:30:46,800 --> 00:30:50,015
Pastry is an olive oil
and chocolate pastry.

593
00:30:50,040 --> 00:30:52,215
Just, like a nice, crunchy element.

594
00:30:53,680 --> 00:30:56,095
Yeah, I think there's a lot
of, like, technical things

595
00:30:56,120 --> 00:30:57,855
that need to come together here.

596
00:30:57,880 --> 00:31:00,255
The milk chocolate and hazelnut
sphere.

597
00:31:00,280 --> 00:31:02,415
Is it a mousse? It's got to be
perfectly round,

598
00:31:02,440 --> 00:31:03,855
that can crunch on the outside.

599
00:31:03,880 --> 00:31:06,735
They've given themselves
a challenge, I think, on this one.

600
00:31:06,760 --> 00:31:09,735
That jelly presentation is not
how you expected it to be, is it?

601
00:31:09,760 --> 00:31:12,375
No, Chef. It was a bit softer-set
than what I expected.

602
00:31:12,400 --> 00:31:15,375
The creme fraiche sorbet,
that sounds really interesting.

603
00:31:15,400 --> 00:31:17,415
And that her by shiso gel,

604
00:31:17,440 --> 00:31:20,855
I'd love to see how that sort
of gives a light relief

605
00:31:20,880 --> 00:31:23,215
to all the rich elements
that are on this dessert.

606
00:31:23,240 --> 00:31:25,855
Kasae, you have to hurry up.
Yes, Chef. Your sorbet's literally

607
00:31:25,880 --> 00:31:29,255
melting right in front of you.
Yes, Chef. Service, please!

608
00:31:32,480 --> 00:31:34,375
I think this looks really great.

609
00:31:34,400 --> 00:31:36,855
There's clearly a lot of work
that's gone into this.

610
00:31:36,880 --> 00:31:39,495
It looks very technical.
It's quite refined.

611
00:31:39,520 --> 00:31:41,215
That looks like a Ferrero Rocher.

612
00:31:41,240 --> 00:31:43,975
That looks like a Ferrero Rocher.
Absolutely, yeah.

613
00:31:47,800 --> 00:31:49,215
Service, please.

614
00:31:51,760 --> 00:31:53,815
Go, the sorbet.
Can you put hazelnuts on top, Chef?

615
00:31:53,840 --> 00:31:55,935
Yes, oui.

616
00:31:57,080 --> 00:31:59,095
What is this middle layer?

617
00:32:00,320 --> 00:32:02,455
Last six, yeah? Yes, Chef!

618
00:32:02,480 --> 00:32:04,135
Make it count. Oui.

619
00:32:05,440 --> 00:32:06,935
Service, please.

620
00:32:12,080 --> 00:32:14,735
To be honest, this is probably
the first time in four hours

621
00:32:14,760 --> 00:32:16,975
that I've thought about who's
up there eating it.

622
00:32:17,000 --> 00:32:19,455
I've tried to block it out of my
mind for a minute just so I can

623
00:32:19,480 --> 00:32:21,135
crack on with it and get it done.

624
00:32:22,480 --> 00:32:24,735
But now I'm a little bit nervous.

625
00:32:30,280 --> 00:32:32,975
I think there's a lot of technique
shown in this plate of food,

626
00:32:33,000 --> 00:32:35,815
you know, dip in and get
that fine, absolutely fine

627
00:32:35,840 --> 00:32:39,255
crack of the ball on the outside,
the shell itself in the tart,

628
00:32:39,280 --> 00:32:40,775
so it's not too thick.

629
00:32:40,800 --> 00:32:44,015
The set-ness of the mousse
so they complement each other.

630
00:32:44,040 --> 00:32:45,735
What a dessert to finish on.

631
00:32:45,760 --> 00:32:47,255
I love texture.

632
00:32:47,280 --> 00:32:48,695
That dish was all about texture.

633
00:32:48,720 --> 00:32:50,895
That's the crunch, a bit of
chewiness as well,

634
00:32:50,920 --> 00:32:53,695
the creaminess, the balance there
was fantastic.

635
00:32:53,720 --> 00:32:55,735
I thought this dessert was
really delicious.

636
00:32:55,760 --> 00:32:58,015
Lovely, refreshing creme fraiche
sorbet.

637
00:32:58,040 --> 00:33:00,335
I think they should be very proud
of themselves.

638
00:33:00,360 --> 00:33:04,215
I think this chef pushed a lot
today.

639
00:33:04,240 --> 00:33:06,215
It was very well-executed.

640
00:33:06,240 --> 00:33:10,495
I'm very happy that I have ended
with this beautiful dessert.

641
00:33:13,000 --> 00:33:14,895
Crunchy chocolate on the outside,

642
00:33:14,920 --> 00:33:17,775
chocolate mousse, nice and smooth,
sorbet was melting, but

643
00:33:17,800 --> 00:33:20,655
it's got a little bit of sharpness
to it from the creme fraiche.

644
00:33:20,680 --> 00:33:23,015
I think the idea of this is very,
very good.

645
00:33:31,720 --> 00:33:34,895
How was that? Terrifying.
Terrifying?

646
00:33:34,920 --> 00:33:37,855
I can imagine why. A lot
of technical elements there to pull

647
00:33:37,880 --> 00:33:40,055
off, all the different layers,
the textures.

648
00:33:40,080 --> 00:33:42,535
I think you should be very proud
of what you've done today,

649
00:33:42,560 --> 00:33:44,615
and, you know, a fantastic job.

650
00:33:44,640 --> 00:33:46,055
Thank you.

651
00:33:46,080 --> 00:33:48,935
What can I say? I mean, the
technical ability that you showed

652
00:33:48,960 --> 00:33:50,575
in that dish today,

653
00:33:50,600 --> 00:33:53,455
you must have been really pushing
yourself because chocolate is a real

654
00:33:53,480 --> 00:33:56,695
rich flavour, but it was also quite
light at the same time.

655
00:33:56,720 --> 00:34:00,375
And that creme fraiche was a great
addition to sorbet to really cut it,

656
00:34:00,400 --> 00:34:02,455
so well done. Thank you.

657
00:34:11,840 --> 00:34:13,335
Oh, my God, I feel happy!

658
00:34:13,360 --> 00:34:16,615
If you told me when I first started
my career that I would be cooking

659
00:34:16,640 --> 00:34:18,935
for some of the chefs
that I idolised the most,

660
00:34:18,960 --> 00:34:20,335
I would probably laugh at you...

661
00:34:20,360 --> 00:34:22,095
SHE LAUGHS

662
00:34:22,120 --> 00:34:24,855
...especially if you told me
they were all in one room together.

663
00:34:24,880 --> 00:34:30,015
No, that was a very weird,
surreal, amazing, scary experience.

664
00:34:43,680 --> 00:34:46,895
Chef's Table is one of the toughest
challenges that we get our

665
00:34:46,920 --> 00:34:49,855
chefs to face. And it's our job
to take them on this journey,

666
00:34:49,880 --> 00:34:53,055
to bring the best out of them.
There is no two ways about it,

667
00:34:53,080 --> 00:34:54,975
they're going to sleep well tonight.

668
00:34:58,160 --> 00:34:59,855
It's been a crazy day.

669
00:34:59,880 --> 00:35:01,415
Such a whirlwind of emotions.

670
00:35:01,440 --> 00:35:04,775
Yes! But super-grateful,
really amazing opportunity.

671
00:35:04,800 --> 00:35:07,415
I'll just never forget this day
as a whole.

672
00:35:07,440 --> 00:35:10,855
We've now got to go back and compete
for our place in the final three,

673
00:35:10,880 --> 00:35:14,135
so we've got to bring that
same ambition and same drive

674
00:35:14,160 --> 00:35:16,415
that we just bought to Chef's Table.

675
00:35:16,440 --> 00:35:18,295
To think that one of us has to leave
in the next

676
00:35:18,320 --> 00:35:20,775
round is difficult to comprehend.

677
00:35:20,800 --> 00:35:23,655
One thing for sure is that
I don't want it to be me.

678
00:35:23,680 --> 00:35:26,375
It would mean a lot to me to get
through to the final three.

679
00:35:26,400 --> 00:35:29,095
All the work I've put in to be here
now, really done myself proud,

680
00:35:29,120 --> 00:35:32,735
so hopefully, I can continue
to do so. I'm not done fighting yet.

681
00:35:54,880 --> 00:35:57,535
Chefs, here you are
back in our kitchen,

682
00:35:57,560 --> 00:36:01,215
ready to fight it out to be a part
of our final three.

683
00:36:01,240 --> 00:36:07,215
We want you to cook one amazing dish
inspired by the place

684
00:36:07,240 --> 00:36:09,615
that you consider home.

685
00:36:11,280 --> 00:36:14,695
At the end of this, one of you
will be leaving the competition.

686
00:36:14,720 --> 00:36:20,095
Chefs, 1 hour and 45 minutes
to give us your particular magic.

687
00:36:20,120 --> 00:36:21,335
Off you go.

688
00:36:25,720 --> 00:36:28,255
There's definitely an atmosphere
in here, you know,

689
00:36:28,280 --> 00:36:30,135
it's an important day.

690
00:36:30,160 --> 00:36:32,335
I think everyone's got a little bit
of nerves,

691
00:36:32,360 --> 00:36:34,855
so I'm glad I'm not the only one.
I've got a lot of

692
00:36:34,880 --> 00:36:37,215
things that need to be perfect
today,

693
00:36:37,240 --> 00:36:39,775
I don't think my dish
really leaves anywhere to hide.

694
00:36:41,160 --> 00:36:45,175
I come from a small town called
Mildura in Victoria, Australia.

695
00:36:45,200 --> 00:36:49,175
Farming town, very rural. It's,
like, the next-biggest town away

696
00:36:49,200 --> 00:36:50,975
from us is four and a half hours.

697
00:36:51,000 --> 00:36:53,735
You kind of use all the produce
and everything that's from your town

698
00:36:53,760 --> 00:36:55,175
and everything's locally grown,

699
00:36:55,200 --> 00:36:58,015
so that was really cool
to grow up with.

700
00:36:59,120 --> 00:37:02,175
What are you making, Kasae,
what's your special dish?

701
00:37:02,200 --> 00:37:04,455
Erm, I'm cooking kangaroo for you
today.

702
00:37:04,480 --> 00:37:06,615
I'm going to do a kangaroo-style
tartare.

703
00:37:06,640 --> 00:37:09,535
Have you had kangaroo before? I
haven't, actually, no. Oh, really?

704
00:37:09,560 --> 00:37:11,215
It's going to have a beef jus jelly,

705
00:37:11,240 --> 00:37:14,375
some cured egg yolks,
wattleseed and soy sauce.

706
00:37:14,400 --> 00:37:17,775
I'm doing some new age damper
as well to eat it with.

707
00:37:17,800 --> 00:37:19,695
What's a damper?

708
00:37:19,720 --> 00:37:22,295
So damper is what the bushmen used
to cook out in the outback

709
00:37:22,320 --> 00:37:25,295
when they didn't have anything,
they would literally just have flour

710
00:37:25,320 --> 00:37:28,215
and water and mix it together. It's
a really kind of dense, heavy bread.

711
00:37:28,240 --> 00:37:30,015
And what's wattle?

712
00:37:30,040 --> 00:37:31,655
So wattle is a tree, a wattle tree,

713
00:37:31,680 --> 00:37:34,055
and you harvest the seeds from it
and they've almost

714
00:37:34,080 --> 00:37:37,175
got a chocolaty, toasty, coconutty
kind of flavour to them.

715
00:37:37,200 --> 00:37:40,815
If you make final three,
can you grab the trophy?

716
00:37:40,840 --> 00:37:42,335
SHE LAUGHS

717
00:37:42,360 --> 00:37:43,615
I'm going to try!

718
00:37:43,640 --> 00:37:45,575
I'm going to fight for it,
that's for sure.

719
00:37:45,600 --> 00:37:48,215
I'm looking forward to try
my first kangaroo dish.

720
00:37:48,240 --> 00:37:50,055
Thank you very much.
Shall we hop off?

721
00:37:50,080 --> 00:37:51,975
Hey! Wahey!

722
00:37:55,840 --> 00:37:59,575
The biggest risk for Kasae
is going to be the tartare itself.

723
00:37:59,600 --> 00:38:01,815
She's got it in to cure.

724
00:38:01,840 --> 00:38:04,935
She's then going to put a rub
around the kangaroo

725
00:38:04,960 --> 00:38:08,175
and then she's going to just quickly
char that over the barbecue

726
00:38:08,200 --> 00:38:11,015
just to get a little bit
of charring on the outside.

727
00:38:11,040 --> 00:38:13,455
I'm not really looking to cook
the meat.

728
00:38:13,480 --> 00:38:16,175
I want it to just be, like,
slightly seared just to give

729
00:38:16,200 --> 00:38:17,895
that toasty flavour throughout.

730
00:38:17,920 --> 00:38:21,015
Toast the spices on top
of it as well.

731
00:38:21,040 --> 00:38:23,655
The damper, which is a flour
and water mix, she's adding some

732
00:38:23,680 --> 00:38:25,175
yeast into it just to give it a bit

733
00:38:25,200 --> 00:38:27,895
of aeration, just to lighten it
up a little bit.

734
00:38:27,920 --> 00:38:31,175
I'm really pleased that she's doing
something that is really Australian,

735
00:38:31,200 --> 00:38:32,695
it's great.

736
00:38:36,600 --> 00:38:40,055
I think cooking's a lot about, like,
emotion and stuff and, like, passion

737
00:38:40,080 --> 00:38:42,575
and everything. So it's quite a
personal dish.

738
00:38:42,600 --> 00:38:45,615
It's nice memories, so that should
hopefully help me get through it.

739
00:38:47,320 --> 00:38:49,815
What's the inspiration
for your dish, Tom?

740
00:38:49,840 --> 00:38:52,655
I've got this lovely cherry tree
in my garden. That cherry tree's

741
00:38:52,680 --> 00:38:54,295
got a lot of good memories for me.

742
00:38:54,320 --> 00:38:57,215
I was always climbing up it,
attempting to build tree houses.

743
00:38:57,240 --> 00:38:59,735
So you are going to try and produce
the memory of the cherry tree

744
00:38:59,760 --> 00:39:01,695
on a plate?

745
00:39:01,720 --> 00:39:04,575
Yeah, absolutely. So at the bottom
I've got frangipane.

746
00:39:04,600 --> 00:39:07,455
Then I'm going to top that with a
little bit of cherry pate de fruit,

747
00:39:07,480 --> 00:39:09,975
chocolate ganache, fresh cherries
around the edge.

748
00:39:10,000 --> 00:39:12,815
I've made a chocolate choux pastry.
I'm just going to pipe it

749
00:39:12,840 --> 00:39:15,815
really thin so it resembles little
branches. Then I've just got

750
00:39:15,840 --> 00:39:17,415
the marzipan leaves, and then I'm

751
00:39:17,440 --> 00:39:20,255
finishing it with a toasted almond
ice cream on the side. You don't

752
00:39:20,280 --> 00:39:23,055
want to miss out on a place in the
final three, do you now, my friend?

753
00:39:23,080 --> 00:39:26,055
No, absolutely not. I'm here for the
long run, so hopefully, I can see it

754
00:39:26,080 --> 00:39:27,975
through. You've already been
on the long run,

755
00:39:28,000 --> 00:39:29,695
we've only got a little bit to go.
Exactly.

756
00:39:29,720 --> 00:39:32,255
I don't want to fall at the last
hurdle, it would be a real shame.

757
00:39:32,280 --> 00:39:35,175
Tom, I like the sound of
your dessert. Good luck. Thank you.

758
00:39:37,240 --> 00:39:40,415
Tom is doing a frangipane
and cherry dessert.

759
00:39:40,440 --> 00:39:44,615
Cherries and almonds, they're
flavours that work so well together.

760
00:39:44,640 --> 00:39:46,815
Frangipane sponge,
you'll want to taste

761
00:39:46,840 --> 00:39:48,735
the almond essence running
through it.

762
00:39:48,760 --> 00:39:51,775
Soft, moist, like an oily texture.

763
00:39:51,800 --> 00:39:53,255
You don't want it to be dry.

764
00:39:53,280 --> 00:39:55,855
Overcooked, and it's just going
to be game over.

765
00:39:57,760 --> 00:40:00,655
And then he's making
the pate de fruit of cherry,

766
00:40:00,680 --> 00:40:03,175
which is like a pectin-set jelly.

767
00:40:03,200 --> 00:40:05,655
And he's going to then layer it on.

768
00:40:05,680 --> 00:40:09,015
Really curious about this
presentation. It sounds fun!

769
00:40:10,200 --> 00:40:13,375
I actually can't wait to see
how it's going to look.

770
00:40:15,600 --> 00:40:17,295
Chefs, we are halfway.

771
00:40:20,400 --> 00:40:23,015
I want to execute this dish
as best as I possibly can.

772
00:40:23,040 --> 00:40:25,495
Definitely feeling it,
so head down and go.

773
00:40:27,240 --> 00:40:29,655
Tell us, what does home mean
for you?

774
00:40:29,680 --> 00:40:32,095
Home is somewhere where
you feel at home, I believe.

775
00:40:32,120 --> 00:40:35,095
So for me, what I've chose to do
is actually my current workplace,

776
00:40:35,120 --> 00:40:38,335
just purely because, you know,
I'm there all the time.

777
00:40:38,360 --> 00:40:41,335
We walk around the garden every day
just before service, picking herbs,

778
00:40:41,360 --> 00:40:44,695
looking for inspiration. You know,
there's a rabbit in the garden.

779
00:40:44,720 --> 00:40:46,895
Want you to feel
like you're at my workplace.

780
00:40:48,760 --> 00:40:51,935
Interesting for Tommy, he's bringing
a dish from his workplace

781
00:40:51,960 --> 00:40:54,735
where he feels he spends
most of his time.

782
00:40:54,760 --> 00:40:58,175
Or where, I suppose, for most chefs,
the kitchen is home.

783
00:40:58,200 --> 00:41:00,615
Tom is using rabbit.

784
00:41:00,640 --> 00:41:04,695
It's a very tender meat and
quite light in flavour as well.

785
00:41:04,720 --> 00:41:08,575
He's got the loin, which is going
to be the main element of the dish.

786
00:41:08,600 --> 00:41:11,495
Be very careful, there's no fat
on the loin of a rabbit,

787
00:41:11,520 --> 00:41:13,415
so gently into the water bath,

788
00:41:13,440 --> 00:41:16,655
and then just very, very quickly
seal gently in a pan

789
00:41:16,680 --> 00:41:18,255
with a little bit of butter.

790
00:41:18,280 --> 00:41:21,335
So the trim, I use the sauce,
the kidneys

791
00:41:21,360 --> 00:41:24,295
I'll keep aside for a nice,
crispy element on the dish.

792
00:41:24,320 --> 00:41:27,855
I'm going to braise down the leg,
combine it with some rabbit sauce

793
00:41:27,880 --> 00:41:30,575
that's going to go in my little
tart shell on the side, basically.

794
00:41:30,600 --> 00:41:32,615
So everything's getting used.

795
00:41:32,640 --> 00:41:34,335
I don't want any waste with this.

796
00:41:34,360 --> 00:41:37,415
And now we've got, like, sort
of courgette garnishes,

797
00:41:37,440 --> 00:41:40,215
got courgette flower, which is
stuffed with mushy peas.

798
00:41:40,240 --> 00:41:44,455
Brined courgette, con fit courgette,
got some broad beans.

799
00:41:44,480 --> 00:41:46,735
There's peas which are podded with

800
00:41:46,760 --> 00:41:49,695
lovage oil elderflower emulsion.
You know, the list just goes

801
00:41:49,720 --> 00:41:51,775
on and on and on.

802
00:41:51,800 --> 00:41:54,935
Tommy's always doing more
than sometimes is needed,

803
00:41:54,960 --> 00:41:56,615
but he does push himself.

804
00:41:56,640 --> 00:41:59,855
But what Tommy can't afford to do
is give himself too much work.

805
00:41:59,880 --> 00:42:03,495
At this stage of the competition,
every element of the dish

806
00:42:03,520 --> 00:42:05,455
has to be perfection on a plate.

807
00:42:07,680 --> 00:42:10,455
Chefs, you have 35 minutes left,
please.

808
00:42:13,200 --> 00:42:15,855
The inspiration behind this dish is
a hybrid of two things.

809
00:42:15,880 --> 00:42:17,535
One is my absolute love of brunch,

810
00:42:17,560 --> 00:42:19,375
it's my favourite meal of the day.

811
00:42:19,400 --> 00:42:21,455
I'd rather go out for brunch
with my wife

812
00:42:21,480 --> 00:42:24,575
than maybe instead of going out
for a fine-dine dinner.

813
00:42:27,360 --> 00:42:30,335
And then also I wanted to tie that
in with my love for Cornwall,

814
00:42:30,360 --> 00:42:32,935
so all the ingredients I'm using
are inspired by Cornwall.

815
00:42:36,360 --> 00:42:38,855
What does Cornwall mean to you
there, Charlie?

816
00:42:38,880 --> 00:42:41,255
It's just where I've grown up.
For me, it's just a safe haven.

817
00:42:41,280 --> 00:42:42,455
All my family are there.

818
00:42:42,480 --> 00:42:44,695
Generations all the way up
through are Cornish

819
00:42:44,720 --> 00:42:47,575
through and through. Charlie, tell
us the dish that's going to catapult

820
00:42:47,600 --> 00:42:48,975
you to the final three.

821
00:42:49,000 --> 00:42:50,175
So I've got sea bass,

822
00:42:50,200 --> 00:42:51,735
and then on the side of that

823
00:42:51,760 --> 00:42:54,175
I've got a crispy, soft-boiled
hen's eqggq.

824
00:42:54,200 --> 00:42:57,375
I've then got con fit and crispy
potato, and then I've got a tomato

825
00:42:57,400 --> 00:42:58,815
and seaweed hollandaise as well.

826
00:42:58,840 --> 00:43:00,375
Whoa, whoa, whoa, whoa!

827
00:43:00,400 --> 00:43:02,375
So fish and boiled egg? Yes.

828
00:43:02,400 --> 00:43:05,215
Go on, tell me about that
combination, that is unusual.

829
00:43:05,240 --> 00:43:07,135
I don't think it's too far-fetched
at all.

830
00:43:07,160 --> 00:43:08,215
It's all very brunchy.

831
00:43:08,240 --> 00:43:11,015
So I've gone for that eqg,
the potato representing a hash

832
00:43:11,040 --> 00:43:12,975
brown, the hollandaise.

833
00:43:13,000 --> 00:43:15,735
It's brave, but I'm going with it.
Good luck. Thank you.

834
00:43:18,160 --> 00:43:20,895
Charlie has taken two fillets
of sea bass, and he's used

835
00:43:20,920 --> 00:43:23,135
the remainder of the sea bass
to make a mousse.

836
00:43:23,160 --> 00:43:25,655
That mousse is being used
like a glue to bind

837
00:43:25,680 --> 00:43:27,455
the two fillets together,

838
00:43:27,480 --> 00:43:30,735
and he's rolled it into a large
cylinder and he's water-bathed it.

839
00:43:32,760 --> 00:43:35,495
This is being served as a crispy,
soft-boiled egg.

840
00:43:35,520 --> 00:43:37,815
I've had fish with brunch before.

841
00:43:37,840 --> 00:43:39,975
Smoked salmon, haddock, for example.

842
00:43:40,000 --> 00:43:44,535
But I've never had a sea bass dish
with a crispy egg on the side.

843
00:43:46,120 --> 00:43:49,295
Chefs, I don't want to scare you,
but you have ten minutes. Oui!

844
00:43:50,520 --> 00:43:51,975
Yeah, the bread's looking good.

845
00:43:52,000 --> 00:43:54,855
Once they go on the barbecue,
they'll get a nice toasting to them

846
00:43:54,880 --> 00:43:56,255
with the glaze.

847
00:43:56,280 --> 00:43:57,455
Right, come on.

848
00:44:01,080 --> 00:44:02,935
You've got about eight minutes
to go.

849
00:44:02,960 --> 00:44:05,495
There's lots of component parts
to your dish. Are you OK?

850
00:44:05,520 --> 00:44:08,655
I've got a lot to do now, so I need
to just cook everything off

851
00:44:08,680 --> 00:44:10,895
last minute, dress everything.

852
00:44:10,920 --> 00:44:13,175
Plating up's going to be a
little while, so...

853
00:44:13,200 --> 00:44:14,975
Definitely up against it, I know.

854
00:44:17,680 --> 00:44:18,695
This is ridiculous.

855
00:44:19,720 --> 00:44:20,735
Oh, my God!

856
00:44:22,200 --> 00:44:23,975
Fish has been portioned.

857
00:44:24,000 --> 00:44:25,015
Yeah, looking good.

858
00:44:38,120 --> 00:44:40,455
How are we doing? Yeah, good.
I was having a bit of trouble

859
00:44:40,480 --> 00:44:42,895
with the ganache, but I just sort of
calmed down and put it in

860
00:44:42,920 --> 00:44:45,615
the freezer, gave it a few minutes
and then did it, and it's OK now.

861
00:44:45,640 --> 00:44:47,095
Two minutes!

862
00:44:47,120 --> 00:44:49,055
Come on, come on. Bit of push.

863
00:44:54,880 --> 00:44:57,015
Very, very last touches, please.

864
00:44:59,280 --> 00:45:01,975
Tommy? Yeah? You have to get this
stuff on the plate. Yes, Chef.

865
00:45:02,000 --> 00:45:04,375
You can't mess around with herbs
now, you haven't got time.

866
00:45:05,520 --> 00:45:07,615
That's it! Chefs, stop!

867
00:45:07,640 --> 00:45:09,255
Well done.

868
00:45:14,200 --> 00:45:16,015
That went so fast.

869
00:45:16,040 --> 00:45:17,495
Like, ridiculously fast.

870
00:45:18,920 --> 00:45:21,895
In tribute to her homeland
of Australia,

871
00:45:21,920 --> 00:45:26,695
Kasae has made a kangaroo tartare
smoked with eucalyptus,

872
00:45:26,720 --> 00:45:30,735
cured and seared kangaroo fillet
in a spice rub

873
00:45:30,760 --> 00:45:32,695
topped with a beef jus

874
00:45:32,720 --> 00:45:34,735
and wattleseed jelly,

875
00:45:34,760 --> 00:45:37,455
con fit egg yolk and pickled onions

876
00:45:37,480 --> 00:45:39,695
served with mustard mayonnaise,

877
00:45:39,720 --> 00:45:41,735
a sea vegetable sauce

878
00:45:41,760 --> 00:45:43,935
and soy with wattleseed,

879
00:45:43,960 --> 00:45:48,735
and damper and wattleseed bread
with a Vegemite glaze.

880
00:45:57,200 --> 00:46:00,135
You've got a really interesting
spice rub here that you would

881
00:46:00,160 --> 00:46:01,695
normally find on dried beef.

882
00:46:01,720 --> 00:46:04,335
So it's tasting a little bit
like a salty biltong.

883
00:46:04,360 --> 00:46:06,255
Meaty. And it's good.

884
00:46:06,280 --> 00:46:07,815
This bread is really light.

885
00:46:07,840 --> 00:46:11,775
I can't remember having wattleseed
before, and I'm not really picking

886
00:46:11,800 --> 00:46:16,015
up anything that might be
chocolaty or cocoa-y,

887
00:46:16,040 --> 00:46:19,295
but I think your flavours
and textures are lovely.

888
00:46:21,000 --> 00:46:22,455
I think the kangaroo is delicious.

889
00:46:22,480 --> 00:46:24,735
And the really big hit of the jelly.

890
00:46:24,760 --> 00:46:27,375
Strength of flavour gives
this dish body.

891
00:46:27,400 --> 00:46:30,695
And then the luxury
and the smoothness and the richness

892
00:46:30,720 --> 00:46:33,535
of the beautiful confited egg
is spectacular.

893
00:46:33,560 --> 00:46:37,135
Little sauces that you've got
around the outside bring sweet

894
00:46:37,160 --> 00:46:39,135
and sour and more richness.

895
00:46:39,160 --> 00:46:42,575
And I have to say, I think
this is a very accomplished dish.

896
00:46:42,600 --> 00:46:43,975
Thank you.

897
00:46:45,760 --> 00:46:48,015
You couldn't make it any
more Australian than serving us

898
00:46:48,040 --> 00:46:53,695
a kangaroo tartare with eucalyptus
smoke and a new age damper.

899
00:46:53,720 --> 00:46:56,735
I mean,
I think it's really delicious.

900
00:47:01,160 --> 00:47:04,455
Massive relief. I was happy that I
got an opportunity to show them some

901
00:47:04,480 --> 00:47:07,095
of the flavours that I love and
miss so much from Australia.

902
00:47:07,120 --> 00:47:10,095
You smashed it. I didn't think I was
going to.

903
00:47:10,120 --> 00:47:11,575
It's really good.

904
00:47:11,600 --> 00:47:14,775
I can't say that I'm unhappy
with my feedback.

905
00:47:14,800 --> 00:47:15,935
Not at all.

906
00:47:20,320 --> 00:47:23,775
Inspired by both the produce
of Cornwall and brunches

907
00:47:23,800 --> 00:47:25,335
with his wife,

908
00:47:25,360 --> 00:47:28,975
Charlie's dish is poached
Cornish sea bass filled with a

909
00:47:29,000 --> 00:47:30,935
sea bass and chervil mousse,

910
00:47:30,960 --> 00:47:33,895
a crispy, soft-boiled egg
with caviar,

911
00:47:33,920 --> 00:47:36,295
crispy potato and seaweed fondant

912
00:47:36,320 --> 00:47:40,095
topped with crispy fish skin
and sea herbs,

913
00:47:40,120 --> 00:47:43,335
and a Cornish seaweed and tomato
hollandaise.

914
00:47:50,160 --> 00:47:52,815
The sea bass,
the way it's been cooked,

915
00:47:52,840 --> 00:47:54,175
it's so lovely.

916
00:47:54,200 --> 00:47:55,935
It's just flaking away.

917
00:47:55,960 --> 00:47:57,775
Potato fondant, crispy.

918
00:47:57,800 --> 00:47:59,735
The seaweed running through it.

919
00:47:59,760 --> 00:48:02,815
Loving the egg with the caviar
as well.

920
00:48:02,840 --> 00:48:04,935
I'm loving them separately,

921
00:48:04,960 --> 00:48:08,735
but I honestly... This boiled egg
has no business being

922
00:48:08,760 --> 00:48:12,135
on the sea bass for me.
I actually didn't enjoy it at all.

923
00:48:12,160 --> 00:48:13,935
Fish cookery, fantastic.

924
00:48:13,960 --> 00:48:15,615
Your mousse in the centre,

925
00:48:15,640 --> 00:48:17,295
a little bit on the grainy side.

926
00:48:17,320 --> 00:48:19,855
Your hollandaise is rich, delicious.

927
00:48:19,880 --> 00:48:21,735
It's classical in so many
different ways,

928
00:48:21,760 --> 00:48:23,175
it's beautifully executed

929
00:48:23,200 --> 00:48:27,615
but, for me, the slightly grainy
mousse is just taking my attention.

930
00:48:28,840 --> 00:48:30,975
Technically very, very good indeed.

931
00:48:31,000 --> 00:48:35,055
But I just don't want to put
that rich, thick yolk

932
00:48:35,080 --> 00:48:37,335
onto that delicate fish flesh.

933
00:48:39,360 --> 00:48:40,575
Thank you, Chefs.

934
00:48:42,480 --> 00:48:44,975
Tough judging session for me,
I think.

935
00:48:45,000 --> 00:48:46,815
Pros and cons.

936
00:48:46,840 --> 00:48:49,855
I liked the egg and the sea bass,
but...that's OK.

937
00:48:49,880 --> 00:48:52,455
When I designed the dish,
I could really get on board with it.

938
00:48:52,480 --> 00:48:54,535
They didn't share the same
enthusiasm.

939
00:48:54,560 --> 00:48:56,135
That's fine.

940
00:49:00,600 --> 00:49:02,415
For a place in the final three,

941
00:49:02,440 --> 00:49:05,255
Tommy's garden-inspired dish is

942
00:49:05,280 --> 00:49:08,695
poached rabbit loin
with crispy rabbit kidney,

943
00:49:08,720 --> 00:49:12,895
courgette flowers
stuffed with mushy peas,

944
00:49:12,920 --> 00:49:15,255
con fit and brined courgette,

945
00:49:15,280 --> 00:49:19,375
compressed peas, broad beans,
charred spring onions,

946
00:49:19,400 --> 00:49:21,415
pea and lovage puree

947
00:49:21,440 --> 00:49:23,215
and a rabbit sauce...

948
00:49:25,720 --> 00:49:29,095
...with a croustade of rabbit leg
and peas

949
00:49:29,120 --> 00:49:31,535
in an elderflower emulsion.

950
00:49:31,560 --> 00:49:34,415
You were rushed towards the end.

951
00:49:34,440 --> 00:49:36,335
The flowers split open.

952
00:49:37,640 --> 00:49:41,375
Also we've got little bits of onion
that could do with trimming up.

953
00:49:41,400 --> 00:49:42,535
Yeah.

954
00:49:50,280 --> 00:49:52,455
There's some really good touches
here.

955
00:49:52,480 --> 00:49:54,975
Your rabbit loin is cooked
really, really well.

956
00:49:55,000 --> 00:49:58,135
Those little crispy kidneys.
Paneed, crispy on the outside.

957
00:49:58,160 --> 00:49:59,775
Very, very good indeed.

958
00:49:59,800 --> 00:50:01,175
That sauce is lovely.

959
00:50:01,200 --> 00:50:03,735
There's a slight acidity to it,
there is body to it.

960
00:50:03,760 --> 00:50:07,455
Really good touches. Can clearly see
how good you are and also

961
00:50:07,480 --> 00:50:09,935
can clearly see that you've run
out of time.

962
00:50:09,960 --> 00:50:12,695
Yeah. Thank you.
There's no two ways about it -

963
00:50:12,720 --> 00:50:14,935
you've certainly got the inspiration
of the garden.

964
00:50:14,960 --> 00:50:17,295
Love the little crushed peas
inside the courgette flower.

965
00:50:17,320 --> 00:50:18,735
That is absolutely delicious.

966
00:50:18,760 --> 00:50:22,255
This little croustade on the side
was your opportunity to really give

967
00:50:22,280 --> 00:50:24,135
us some big rabbit flavour.

968
00:50:24,160 --> 00:50:26,975
And I think it's just lacking,
though. It's too small,

969
00:50:27,000 --> 00:50:29,415
but it's still a very good dish.

970
00:50:29,440 --> 00:50:33,375
Tommy, you're definitely driving and
pushing when you're in the kitchen.

971
00:50:33,400 --> 00:50:35,335
I admire that.

972
00:50:35,360 --> 00:50:38,255
It is nicely cooked,
but I find the vegetables,

973
00:50:38,280 --> 00:50:41,015
if you had stopped at one
or two things and focused

974
00:50:41,040 --> 00:50:43,335
more of the attention on the other
parts here,

975
00:50:43,360 --> 00:50:45,455
it would make this plate really
sing.

976
00:50:45,480 --> 00:50:47,335
But I've enjoyed a lot of it.

977
00:50:48,880 --> 00:50:50,775
Dove straight in, you know?

978
00:50:50,800 --> 00:50:53,615
It's annoying because I had a real
vision

979
00:50:53,640 --> 00:50:56,175
and I knew what I wanted.
I just couldn't get it done.

980
00:50:56,200 --> 00:50:59,255
I literally needed, like, two
more minutes, man. It would have...

981
00:50:59,280 --> 00:51:01,055
I would have just had it nice.

982
00:51:01,080 --> 00:51:02,775
It's tough.

983
00:51:04,080 --> 00:51:07,055
Finally it's Tom,
whose dessert is an homage

984
00:51:07,080 --> 00:51:12,095
to the family cherry tree -
an amaretto-soaked frangipane base

985
00:51:12,120 --> 00:51:14,935
topped with cherry pate de fruits
jelly,

986
00:51:14,960 --> 00:51:17,735
dark chocolate ganache and cherries,

987
00:51:17,760 --> 00:51:20,495
with chocolate choux pastry
branches,

988
00:51:20,520 --> 00:51:23,415
almond tuiles and marzipan leaves

989
00:51:23,440 --> 00:51:25,535
and a toasted almond ice cream.

990
00:51:34,560 --> 00:51:36,855
Your frangipane base,
it is delicious.

991
00:51:36,880 --> 00:51:39,255
Great texture, almond running
through it

992
00:51:39,280 --> 00:51:41,455
and also got a little bit of
oiliness, too,

993
00:51:41,480 --> 00:51:43,175
which is absolutely fantastic.

994
00:51:43,200 --> 00:51:45,455
Your almond ice cream is
sensational.

995
00:51:45,480 --> 00:51:48,655
I could really taste
the toasted almonds in it.

996
00:51:49,680 --> 00:51:51,895
The ganache is such a rich flavour,

997
00:51:51,920 --> 00:51:54,535
it's overpowering everything.

998
00:51:55,800 --> 00:52:00,175
Tom, I really like dark,
bitter chocolate desserts.

999
00:52:00,200 --> 00:52:02,935
So the ganache, for me, I like it.

1000
00:52:02,960 --> 00:52:05,975
Your pate de fruits works
so beautifully well with it.

1001
00:52:06,000 --> 00:52:09,215
This is a side I've not seen
from you,

1002
00:52:09,240 --> 00:52:11,135
a dessert this complex,

1003
00:52:11,160 --> 00:52:13,975
and I like it. Thank you.

1004
00:52:14,000 --> 00:52:15,935
Your dessert here,

1005
00:52:15,960 --> 00:52:17,855
I've almost got it in two halves.

1006
00:52:17,880 --> 00:52:21,455
I'm going towards a Bakewell tart
down the bottom here,

1007
00:52:21,480 --> 00:52:25,095
and at the top I'm going
Black Forest gateau.

1008
00:52:25,120 --> 00:52:28,535
Luckily for you, two things
that I really, really like.

1009
00:52:28,560 --> 00:52:31,095
I think that's really, really quite
delicious.

1010
00:52:31,120 --> 00:52:32,135
Thank you.

1011
00:52:34,240 --> 00:52:36,935
Yeah, I'm glad I took the risk
of doing a dessert.

1012
00:52:36,960 --> 00:52:39,575
It was nice to sort of showcase
that I can do both.

1013
00:52:39,600 --> 00:52:42,255
I think it went, overall,
went pretty well.

1014
00:52:42,280 --> 00:52:44,895
Hopefully I've done enough,
you know?

1015
00:52:47,080 --> 00:52:50,335
We've tasted the dishes
and we've had a little taste of home

1016
00:52:50,360 --> 00:52:51,735
from our four chefs.

1017
00:52:51,760 --> 00:52:54,735
However, we are looking
for a final three.

1018
00:52:55,760 --> 00:52:57,295
Could you pick a favourite?

1019
00:52:57,320 --> 00:53:00,175
I've got one. Kasae did
a great job today, I have to say.

1020
00:53:00,200 --> 00:53:02,455
I don't think
I've ever thought my favourite dish

1021
00:53:02,480 --> 00:53:04,375
of the day would be a kangaroo dish.

1022
00:53:04,400 --> 00:53:06,895
Love the spicing, the richness,
the egg, the smokiness.

1023
00:53:06,920 --> 00:53:08,375
Loved the bread on the side.

1024
00:53:08,400 --> 00:53:10,695
Well, if we all like her,
then we know where she's going.

1025
00:53:10,720 --> 00:53:13,415
She's going to the final three.

1026
00:53:13,440 --> 00:53:16,375
If there's another chef that I think
has done enough to go through,

1027
00:53:16,400 --> 00:53:20,295
I would say, Tom. I am actually
inclined to agree.

1028
00:53:20,320 --> 00:53:24,495
That frangipane with that cherry
jelly was just absolutely delicious.

1029
00:53:24,520 --> 00:53:27,095
Cherries on top of that as well,
and chocolate.

1030
00:53:27,120 --> 00:53:28,775
I thought it was great.

1031
00:53:28,800 --> 00:53:30,975
You're happy with Tom?
I'm happy with Tom.

1032
00:53:31,000 --> 00:53:34,215
We now need to make a decision
between Charlie and Tommy. Mm.

1033
00:53:34,240 --> 00:53:35,695
See, this is when it gets hard.

1034
00:53:35,720 --> 00:53:38,375
Two very, very good chefs,
one had a fish dish,

1035
00:53:38,400 --> 00:53:39,895
one had a rabbit dish.

1036
00:53:39,920 --> 00:53:43,535
Lots of skill,
very demanding cookery,

1037
00:53:43,560 --> 00:53:46,295
but little errors on both plates.

1038
00:53:46,320 --> 00:53:48,095
What are we going to do?

1039
00:53:50,120 --> 00:53:52,815
Today, I'm proud of myself
to execute the dish I did.

1040
00:53:52,840 --> 00:53:55,535
I did that dish to the best
of my ability, I feel.

1041
00:53:55,560 --> 00:53:58,815
It's a shame that certain elements
didn't come together

1042
00:53:58,840 --> 00:54:00,135
in their minds.

1043
00:54:00,160 --> 00:54:02,455
I've just got to take it on the
chin.

1044
00:54:02,480 --> 00:54:06,135
Fingers crossed I can make it
through to the final three.

1045
00:54:06,160 --> 00:54:09,095
I feel like the judging
is going to be very tight.

1046
00:54:09,120 --> 00:54:11,735
It's just the smallest mistakes
that's going to cost you,

1047
00:54:11,760 --> 00:54:14,095
so I'm definitely on the chopping
block.

1048
00:54:25,160 --> 00:54:27,415
Well done, all four of you.

1049
00:54:27,440 --> 00:54:29,135
As I'm sure you can appreciate,

1050
00:54:29,160 --> 00:54:31,175
this was a very big decision
for us to make.

1051
00:54:31,200 --> 00:54:35,775
You have come such a long way
and have achieved so, so much.

1052
00:54:35,800 --> 00:54:38,775
We're looking for our final three -
which, of course,

1053
00:54:38,800 --> 00:54:41,975
means that one of you is now leaving
the competition.

1054
00:54:46,480 --> 00:54:49,855
The chef leaving the competition
is...

1055
00:54:57,720 --> 00:54:58,895
It's Charlie.

1056
00:55:00,640 --> 00:55:03,415
Charlie, sorry to see you go.

1057
00:55:03,440 --> 00:55:06,055
Congratulations on everything
you've achieved.

1058
00:55:06,080 --> 00:55:08,615
Can we shake your hand
before you go? Come on.

1059
00:55:08,640 --> 00:55:11,135
MONICA: Yeah. I'd really love to.
Cheers, my friend.

1060
00:55:11,160 --> 00:55:13,615
Thank you so much. Thanks for
everything you guys taught me.

1061
00:55:13,640 --> 00:55:14,975
MONICA: Bring it in. Yeah.
Yeah.

1062
00:55:15,000 --> 00:55:16,495
Take care. Thank you so much.

1063
00:55:16,520 --> 00:55:19,215
Something makes me feel we might be
seeing you soon.

1064
00:55:19,240 --> 00:55:21,095
Charlie, thank you very much indeed.

1065
00:55:24,400 --> 00:55:26,735
I'm just happy to have got this far,
if I'm honest.

1066
00:55:26,760 --> 00:55:29,575
I'm up against three
other great chefs, you know,

1067
00:55:29,600 --> 00:55:31,335
it was never going to be easy.

1068
00:55:31,360 --> 00:55:33,375
Today, it didn't work out for me,
and that's OK.

1069
00:55:34,720 --> 00:55:36,815
I've had a really good journey,
I think.

1070
00:55:36,840 --> 00:55:38,975
I think I've found myself as a chef.

1071
00:55:40,120 --> 00:55:42,295
Yeah.
A lot of things to be proud of.

1072
00:55:48,720 --> 00:55:50,175
Congratulations, Chefs,

1073
00:55:50,200 --> 00:55:53,015
you are the MasterChef final three.

1074
00:55:53,040 --> 00:55:55,775
Yay! Let's go! Let's go.

1075
00:55:57,520 --> 00:56:00,215
Chefs, we have got something
rather special for you.

1076
00:56:00,240 --> 00:56:02,015
We are sending you

1077
00:56:02,040 --> 00:56:04,895
to Denmark, where you are going
to be working

1078
00:56:04,920 --> 00:56:08,335
with undoubtedly one of the world's
most visionary chefs.

1079
00:56:08,360 --> 00:56:11,215
You are going to be cooking
with Rasmus Munk

1080
00:56:11,240 --> 00:56:13,375
at Alchemist in Copenhagen.

1081
00:56:13,400 --> 00:56:15,015
Oh, my God!

1082
00:56:15,040 --> 00:56:17,095
We will see you there.

1083
00:56:17,120 --> 00:56:19,455
You're going to have your minds
blown.

1084
00:56:22,000 --> 00:56:23,575
That's quality.

1085
00:56:23,600 --> 00:56:25,015
Oh, my God! That's quality.

1086
00:56:25,040 --> 00:56:27,775
Yeah, I feel like I'm shaking
a little bit.

1087
00:56:27,800 --> 00:56:29,695
Being here is incredible, yeah.

1088
00:56:29,720 --> 00:56:32,375
I don't even know how to put
into words how I feel right now.

1089
00:56:32,400 --> 00:56:33,695
Not accurately.

1090
00:56:33,720 --> 00:56:36,735
This is definitely the biggest thing
I've ever done,

1091
00:56:36,760 --> 00:56:39,175
and sort of just being in the top
three is pretty crazy,

1092
00:56:39,200 --> 00:56:41,655
pretty unexpected. Excited to tell
my mum and dad that

1093
00:56:41,680 --> 00:56:44,015
I got through now.
They'll be chuffed to bits.

1094
00:56:44,040 --> 00:56:45,495
Final three!

1095
00:56:45,520 --> 00:56:47,455
I'm well chuffed, so happy.

1096
00:56:47,480 --> 00:56:49,455
I'm in shock.
I'm actually in shock.

1097
00:56:49,480 --> 00:56:51,655
To go to Copenhagen, I can't wait.

1098
00:56:51,680 --> 00:56:53,935
Buzzing. I've wanted to go there
for so long, so...

1099
00:56:53,960 --> 00:56:57,775
And also to get...a part of that
kitchen of that, you know, calibre.

1100
00:56:57,800 --> 00:56:59,815
Yeah, it's just next level.

1101
00:57:06,160 --> 00:57:07,615
Next time...

1102
00:57:07,640 --> 00:57:08,975
Strap yourselves in, ladies.

1103
00:57:09,000 --> 00:57:11,175
...Tommy, Kasae and Tom...

1104
00:57:12,280 --> 00:57:15,255
...are taken on a culinary trip
like no other...

1105
00:57:16,360 --> 00:57:18,175
...as they experience working...

1106
00:57:18,200 --> 00:57:19,735
CHEF GASPS

1107
00:57:19,760 --> 00:57:22,895
...at the world's most inventive,
daring...

1108
00:57:22,920 --> 00:57:25,895
Oh! ..and provocative restaurant.

1109
00:57:25,920 --> 00:57:30,575
That's the most thought-provoking
thing I've ever eaten in my life.