1 00:00:01,870 --> 00:00:05,990 It's the MasterChef The Professionals final. 2 00:00:06,030 --> 00:00:13,590 Tonight, George, Chiara or Dan will be crowned champion. 3 00:00:16,110 --> 00:00:19,150 When it comes to achievements, this is well up there. 4 00:00:19,190 --> 00:00:21,030 But you've got to fight for this now. 5 00:00:21,070 --> 00:00:22,830 We've all got the cake in front of us, 6 00:00:22,870 --> 00:00:25,350 we just need to put that little cherry on top. 7 00:00:25,390 --> 00:00:26,870 It feels huge. 8 00:00:26,910 --> 00:00:30,350 There's only three courses between me and the trophy. 9 00:00:30,390 --> 00:00:32,150 I can't just rest on my laurels. 10 00:00:32,190 --> 00:00:35,270 So much hard work is yet to come. 11 00:00:35,310 --> 00:00:37,990 This is beast out of the cage, full guns blazing. 12 00:00:38,030 --> 00:00:40,550 I'm going to give it absolutely everything I've got to be able 13 00:00:40,590 --> 00:00:43,350 to touch that trophy, and I'll probably be crawling 14 00:00:43,390 --> 00:00:46,270 out of that kitchen by the time I've finished. 15 00:00:46,310 --> 00:00:48,710 Are you ready? 16 00:00:48,750 --> 00:00:51,310 This is Judgment Day. 17 00:00:51,350 --> 00:00:54,350 We have some of the finest three chefs we've had in a final ever. 18 00:00:54,390 --> 00:00:55,750 Bring it on. 19 00:00:55,790 --> 00:00:57,950 Let's taste some spectacular food. 20 00:01:06,150 --> 00:01:08,750 We've seen some amazing chefs come through this MasterChef kitchen. 21 00:01:08,790 --> 00:01:11,630 But this year has been absolutely exceptional. 22 00:01:13,830 --> 00:01:16,230 I feel like I've been doing this forever! 23 00:01:16,270 --> 00:01:17,830 I am liking the look of those. 24 00:01:17,870 --> 00:01:19,310 Mm, mm! 25 00:01:20,430 --> 00:01:22,950 That's where it's at, man. Yes! 26 00:01:22,990 --> 00:01:25,430 A lot of sweat and tears and passion 27 00:01:25,470 --> 00:01:27,590 has gone into this for all of our chefs. 28 00:01:27,630 --> 00:01:29,150 Quick, quick, quick, quick, quick, quick, quick! 29 00:01:29,190 --> 00:01:31,230 Three minutes. Want a bit of space! 30 00:01:31,270 --> 00:01:33,630 Definitely not good. Whoa, whoa, whoa, whoa, whoa, whoa! 31 00:01:33,670 --> 00:01:36,110 That doughnut's not right, you're in big, big trouble. 32 00:01:36,150 --> 00:01:38,110 We pray right now. 33 00:01:38,150 --> 00:01:40,150 They've had their ups and downs in the competition. 34 00:01:40,190 --> 00:01:41,550 Oh, no! 35 00:01:41,590 --> 00:01:44,710 But they've all kept that flame alive. 36 00:01:44,750 --> 00:01:47,590 This is outrageously good. 37 00:01:47,630 --> 00:01:50,310 This is a bowl of delight. 38 00:01:51,470 --> 00:01:54,750 This is one of those dishes that can change minds. 39 00:01:54,790 --> 00:01:56,990 That was absolutely sensational. 40 00:01:57,030 --> 00:01:58,510 I want to marry it! 41 00:01:58,550 --> 00:02:00,830 You are our final three chefs. 42 00:02:00,870 --> 00:02:02,390 Congratulations! 43 00:02:02,430 --> 00:02:04,230 Wow, what a journey it's been. 44 00:02:04,270 --> 00:02:07,390 I can't help but smile when I think of our final three chefs. 45 00:02:07,430 --> 00:02:09,310 I think they're really special. 46 00:02:19,790 --> 00:02:22,390 I was born in Burnley, but I grew up in a little village 47 00:02:22,430 --> 00:02:25,110 just outside of Burnley called Barley, 48 00:02:25,150 --> 00:02:27,950 with my sister Lydia, my dad and my mum. 49 00:02:27,990 --> 00:02:30,190 As a baby, he was horrific. 50 00:02:30,230 --> 00:02:33,430 Didn't sleep for the first year, but he was a lovely boy 51 00:02:33,470 --> 00:02:36,870 growing up, he was one of the kids who would just have a go 52 00:02:36,910 --> 00:02:38,710 at anything. 53 00:02:38,750 --> 00:02:40,270 We'd always go out. 54 00:02:40,310 --> 00:02:42,670 My dad would take me fishing, and then me and Lydia would, like, 55 00:02:42,710 --> 00:02:44,790 go clay-pigeon shooting with my dad. 56 00:02:44,830 --> 00:02:46,390 Pull! 57 00:02:46,430 --> 00:02:48,670 What a shot! Get on! 58 00:02:48,710 --> 00:02:52,270 The competition between me and George has always been rife. 59 00:02:54,270 --> 00:02:55,910 No! 60 00:02:55,950 --> 00:02:57,350 Yay! 61 00:02:57,390 --> 00:02:58,830 Aaah! 62 00:02:58,870 --> 00:03:00,670 We both give each other stick. 63 00:03:00,710 --> 00:03:01,910 Miles off! 64 00:03:01,950 --> 00:03:04,550 But we give each other as good as we get. 65 00:03:06,030 --> 00:03:08,910 Hey! All right? I come bearing gifts! Are you all right? 66 00:03:08,950 --> 00:03:12,710 Hi. Yeah, I'm fine. There you go. A bit of baking. 67 00:03:12,750 --> 00:03:15,910 When I was quite young, my mum used to make me bake. 68 00:03:15,950 --> 00:03:18,670 I always cooked from fresh for the kids. 69 00:03:18,710 --> 00:03:21,430 Couldn't get away with palming them off with anything, really. 70 00:03:21,470 --> 00:03:23,190 They'd complain about it. 71 00:03:23,230 --> 00:03:25,790 Do you want me to set the table, George? Yeah, you can do. 72 00:03:25,830 --> 00:03:28,190 Make yourself useful. There you go. 73 00:03:28,230 --> 00:03:30,670 We'd do, like, big hampers together and stuff. 74 00:03:30,710 --> 00:03:33,470 And then after that, I just started really enjoying it. 75 00:03:33,510 --> 00:03:36,190 I started in a local family butcher's. 76 00:03:36,230 --> 00:03:39,510 And then school slowly went on the decline 77 00:03:39,550 --> 00:03:41,470 and cooking became my priority. 78 00:03:43,950 --> 00:03:45,590 What are you doing?! 79 00:03:45,630 --> 00:03:46,950 I'm being supportive! 80 00:03:46,990 --> 00:03:49,630 Me and Samira have been together for just over three years now. 81 00:03:49,670 --> 00:03:52,870 My part of the prep is done now, so I'm just waiting for you. 82 00:03:52,910 --> 00:03:54,350 As always! 83 00:03:54,390 --> 00:03:57,270 I would describe George as like a shining light. 84 00:03:57,310 --> 00:03:59,710 As a chef, he works really, really hard. 85 00:04:01,590 --> 00:04:04,750 Rex! Come on. 86 00:04:04,790 --> 00:04:07,510 And I hope that at the end of this competition, 87 00:04:07,550 --> 00:04:11,110 he realises how good he is as a chef. 88 00:04:11,150 --> 00:04:14,590 From a young age, I've always watched MasterChef. 89 00:04:14,630 --> 00:04:16,870 I was just like, you know what? Give it a go. 90 00:04:16,910 --> 00:04:19,070 And I just didn't think for a million years 91 00:04:19,110 --> 00:04:21,430 I'd be sat here right now at this stage. 92 00:04:24,750 --> 00:04:27,190 George always wanted to be a chef. 93 00:04:27,230 --> 00:04:31,230 I'll give you the best spots. Then you've got a chance. 94 00:04:31,270 --> 00:04:34,030 He knew how to cook pheasant and mushroom risotto 95 00:04:34,070 --> 00:04:35,830 at eight years old. 96 00:04:35,870 --> 00:04:38,190 No idea how he knew that, but he did. 97 00:04:39,870 --> 00:04:42,550 I'll go and fire the barbie up, and it's sausage butties for us! 98 00:04:42,590 --> 00:04:43,870 Yeah. Come on. 99 00:04:46,270 --> 00:04:50,070 I always knew he'd do well, because he is so determined. 100 00:04:50,110 --> 00:04:51,430 You can smell them. 101 00:04:51,470 --> 00:04:54,670 Inside, he's absolutely fighting for this. 102 00:04:54,710 --> 00:04:56,710 Without a doubt. 103 00:04:56,750 --> 00:04:58,230 You know I'm proud of you. 104 00:04:58,270 --> 00:04:59,990 I always knew you'd get this far. 105 00:05:00,030 --> 00:05:03,110 It were written in the stars, it were. 106 00:05:03,150 --> 00:05:05,070 It means a lot. 107 00:05:05,110 --> 00:05:07,070 It means a lot. 108 00:05:07,110 --> 00:05:09,750 Here's to MasterChef champion! 109 00:05:11,670 --> 00:05:13,070 Let's do it. 110 00:05:15,070 --> 00:05:16,470 George takes the classics, 111 00:05:16,510 --> 00:05:19,230 he makes them bigger, makes them bolder. 112 00:05:19,270 --> 00:05:21,630 That's what George is all about. 113 00:05:21,670 --> 00:05:23,870 It is absolutely delightful. 114 00:05:23,910 --> 00:05:25,710 This is my kind of dessert. 115 00:05:25,750 --> 00:05:27,830 The filling is gorgeous. 116 00:05:27,870 --> 00:05:29,270 Divine. 117 00:05:29,310 --> 00:05:30,750 He cooks a lot of fish, 118 00:05:30,790 --> 00:05:33,310 because he went fishing with his dad. 119 00:05:34,870 --> 00:05:38,430 Razor clam is spot-on. Very easily could have come out of my kitchen. 120 00:05:38,470 --> 00:05:40,510 Just about the highest praise I can give. 121 00:05:40,550 --> 00:05:41,790 Yeah! 122 00:05:41,830 --> 00:05:44,070 But George is the one chef that's had the most setbacks. 123 00:05:44,110 --> 00:05:46,270 The curd is too liquid. 124 00:05:46,310 --> 00:05:49,310 The chocolate on the top is too liquid, which is a real shame. 125 00:05:49,350 --> 00:05:51,750 The seaweed is so salty, it's actually knocking 126 00:05:51,790 --> 00:05:53,950 the celeriac out in every way. 127 00:05:53,990 --> 00:05:55,630 Hating life right now. 128 00:05:55,670 --> 00:05:57,190 Oh, George! 129 00:05:57,230 --> 00:05:59,190 Not great to be cooking again, to be honest, 130 00:05:59,230 --> 00:06:00,870 this is my third time cooking again. 131 00:06:00,910 --> 00:06:03,750 But George is a chef that when you've got to pick yourself up, 132 00:06:03,790 --> 00:06:07,270 get on with the service, he can do it. 133 00:06:07,310 --> 00:06:09,390 Oopa! 134 00:06:09,430 --> 00:06:12,270 Astronomical is the only word to sum up this trip. 135 00:06:12,310 --> 00:06:14,550 Hot! Depeche-toi! 136 00:06:14,590 --> 00:06:16,070 It's just astonishing. 137 00:06:16,110 --> 00:06:17,630 I could eat this every day. 138 00:06:17,670 --> 00:06:20,030 Bloody lovely! Bloody lovely! 139 00:06:20,070 --> 00:06:23,350 George is at his absolute best when he couples his classic 140 00:06:23,390 --> 00:06:27,270 cookery technique with real passion, real heart. 141 00:06:27,310 --> 00:06:29,470 Often around somebody that he loves. 142 00:06:29,510 --> 00:06:31,070 I think it's a fabulous dish. 143 00:06:31,110 --> 00:06:34,230 Could you tell your girlfriend and her mum thank you from me? 144 00:06:34,270 --> 00:06:35,950 I will indeed. 145 00:06:35,990 --> 00:06:37,950 That's your best dish to date. 146 00:06:41,590 --> 00:06:44,750 I like his spirit. I like his fight. 147 00:06:44,790 --> 00:06:47,390 If George cooks from the heart today, there's every chance 148 00:06:47,430 --> 00:06:49,790 he could walk away with that trophy. 149 00:06:51,350 --> 00:06:54,590 The thought of winning blows my mind, 150 00:06:54,630 --> 00:06:57,790 but it'd definitely mean that all the hard work had paid off, 151 00:06:57,830 --> 00:06:59,270 for sure. 152 00:07:12,310 --> 00:07:14,830 I was born in Bologna, northern Italy. 153 00:07:16,350 --> 00:07:19,510 I grew up with my mum and dad and my sister. 154 00:07:19,550 --> 00:07:22,670 My dad used to take us kite surfing. 155 00:07:22,710 --> 00:07:25,470 I've always loved the sea and being adventurous. 156 00:07:28,390 --> 00:07:30,470 My parents always worked really hard. 157 00:07:30,510 --> 00:07:33,710 They didn't really have too much time to spend in the kitchen. 158 00:07:33,750 --> 00:07:37,510 So on a weeknight, my sister and I would take turns cooking, 159 00:07:37,550 --> 00:07:42,150 and sometimes we'd even take little videos of ourselves. 160 00:07:42,190 --> 00:07:44,750 We made it really fun and it's a really lovely memory. 161 00:07:44,790 --> 00:07:46,030 Ciao, ciao! 162 00:07:47,350 --> 00:07:51,270 My mum's grandma and grandad, we used to always gather 163 00:07:51,310 --> 00:07:53,670 at their house for Christmas and have a massive feast. 164 00:07:53,710 --> 00:07:55,790 Making pasta with my great-grandmother, 165 00:07:55,830 --> 00:07:58,830 that's probably why I like cooking so much. 166 00:08:00,590 --> 00:08:03,790 I left my family behind in Italy when I was 16. 167 00:08:05,390 --> 00:08:06,990 I moved to the UK. 168 00:08:07,030 --> 00:08:09,230 I wanted to learn English. 169 00:08:09,270 --> 00:08:10,910 In my third year at university, 170 00:08:10,950 --> 00:08:14,190 I started making ready meals from my one-bed flat. 171 00:08:14,230 --> 00:08:16,790 And the word kind of spread very quickly. 172 00:08:16,830 --> 00:08:19,550 I was making hundreds of meals a day. 173 00:08:19,590 --> 00:08:22,670 From that came lots of private chef inquiries. 174 00:08:22,710 --> 00:08:26,430 Then I moved down to Devon. So, there was a job going, 175 00:08:26,470 --> 00:08:29,510 and I've not looked back since. 176 00:08:29,550 --> 00:08:32,310 My boyfriend Connor and I run the kitchen. 177 00:08:32,350 --> 00:08:35,030 He's head chef, I'm sous-chef, and we met at work. 178 00:08:35,070 --> 00:08:37,030 Have you seen this one? It's huge, isn't it? 179 00:08:37,070 --> 00:08:40,430 Wow! Wowzers! Look at that! Oh, my God. 180 00:08:40,470 --> 00:08:42,150 Chiara's got this fantastic energy. 181 00:08:42,190 --> 00:08:44,310 When she sets her mind on something, she goes for it. 182 00:08:44,350 --> 00:08:46,710 You know who will love these outer leaves? 183 00:08:46,750 --> 00:08:48,550 The chickens. The chickens. 184 00:08:48,590 --> 00:08:51,710 All right, chickens. I give you cabbage leaves, 185 00:08:51,750 --> 00:08:53,950 you give me eggs, all right? 186 00:08:53,990 --> 00:08:55,630 She's very creative with food. 187 00:08:55,670 --> 00:08:57,150 They love it! 188 00:08:57,190 --> 00:08:59,990 She hasn't been bound to classical cookery. 189 00:09:00,030 --> 00:09:01,630 Still warm! 190 00:09:01,670 --> 00:09:03,710 So she's a free bird in that sense. 191 00:09:03,750 --> 00:09:05,910 Cheers. Cheers. 192 00:09:05,950 --> 00:09:09,550 "Peas" bring home the trophy! Easy peasy! 193 00:09:13,510 --> 00:09:17,030 Chiara has a style of her own. 194 00:09:17,070 --> 00:09:20,750 That has really come to the forefront with absolute gusto. 195 00:09:21,910 --> 00:09:24,030 Fire! 196 00:09:24,070 --> 00:09:26,830 Your flavours are wonderful. 197 00:09:26,870 --> 00:09:29,950 It's inventive, it's creative, and I love it. Well done. 198 00:09:31,270 --> 00:09:33,830 What impresses me most is the courage, 199 00:09:33,870 --> 00:09:36,070 the daring to be different. 200 00:09:36,110 --> 00:09:40,550 My first-ever experience of a skeleton was good! 201 00:09:40,590 --> 00:09:43,510 Daring and dangerous is good, as long as it's delicious. 202 00:09:43,550 --> 00:09:45,590 Pig's blood has brought the chocolate 203 00:09:45,630 --> 00:09:47,550 to a really interesting level. 204 00:09:47,590 --> 00:09:50,710 It's fabulous. It really is. 205 00:09:50,750 --> 00:09:55,150 But sometimes she's pushed that creativity a little too far. 206 00:09:55,190 --> 00:09:57,670 Fruit and fish. Too unusual for me. 207 00:09:57,710 --> 00:09:59,950 I thought it was a bit weird! 208 00:09:59,990 --> 00:10:02,150 But wow, how did she grow! 209 00:10:02,190 --> 00:10:03,350 Nature's paintbrush! 210 00:10:03,390 --> 00:10:05,950 At every single stage and challenge we gave her, 211 00:10:05,990 --> 00:10:07,590 she just got better and better. 212 00:10:07,630 --> 00:10:10,110 The idea for the dish came to me in a dream. Really? 213 00:10:10,150 --> 00:10:12,910 Delicious. Delicious, delicious. 214 00:10:14,190 --> 00:10:17,190 The execution was pretty much flawless. 215 00:10:17,230 --> 00:10:19,390 This is an absolutely sensational piece of cookery. 216 00:10:19,430 --> 00:10:21,070 You smashed that. 217 00:10:21,110 --> 00:10:24,350 It has been one of the best desserts I have had in a very, 218 00:10:24,390 --> 00:10:27,430 very long time. Honestly, I've got goose bumps. 219 00:10:30,790 --> 00:10:34,630 We have a very special, special chef in this kitchen. 220 00:10:34,670 --> 00:10:36,590 The lobster is absolutely beautiful. 221 00:10:36,630 --> 00:10:40,430 She has a natural palate and confidence in what she does. 222 00:10:40,470 --> 00:10:42,270 It's in your gut. 223 00:10:42,310 --> 00:10:44,590 You're born with something quite special. 224 00:10:44,630 --> 00:10:46,510 The fact that I have less experience has always been quite 225 00:10:46,550 --> 00:10:48,230 a big insecurity. 226 00:10:48,270 --> 00:10:51,030 But I'm really glad you're happy with everything else. 227 00:10:51,070 --> 00:10:52,670 Smashed it! 228 00:10:52,710 --> 00:10:55,630 The competition's definitely given me lots of validation 229 00:10:55,670 --> 00:10:57,270 and confidence. 230 00:10:59,150 --> 00:11:00,710 It's taught me so much. 231 00:11:00,750 --> 00:11:04,430 But ultimately, winning would just be the cherry on top. 232 00:11:15,470 --> 00:11:17,870 I was born in Worcestershire. 233 00:11:17,910 --> 00:11:19,910 I grew up with four brothers. 234 00:11:19,950 --> 00:11:22,150 I'm the oldest. 235 00:11:22,190 --> 00:11:25,350 Growing up with five boys, of course, it was chaos. 236 00:11:25,390 --> 00:11:26,790 We were all into wrestling. 237 00:11:26,830 --> 00:11:29,270 So a few broken beds, a few broken bones. 238 00:11:29,310 --> 00:11:32,390 I wouldn't have liked to be my mum! 239 00:11:32,430 --> 00:11:35,070 She was a single parent who didn't work. 240 00:11:35,110 --> 00:11:38,630 We didn't have a lot, but we all loved each other. 241 00:11:40,430 --> 00:11:43,910 Well, you can pot any one you want, as long as it's black! 242 00:11:43,950 --> 00:11:45,310 Oh, mate! 243 00:11:46,910 --> 00:11:48,910 No, no! 244 00:11:48,950 --> 00:11:51,110 Growing up, he loved socialising. 245 00:11:51,150 --> 00:11:53,590 That was a big thing for him. 246 00:11:53,630 --> 00:11:56,390 {\an8}He was always out with his friends, always on his BMX. 247 00:11:59,670 --> 00:12:01,110 Oh! Yes. 248 00:12:01,150 --> 00:12:02,430 I was a little bit of a naughty boy. 249 00:12:02,470 --> 00:12:05,190 I didn't really go to school that much! 250 00:12:08,510 --> 00:12:12,390 I needed a job, so I did some pot wash work at the local hotel. 251 00:12:12,430 --> 00:12:14,470 I started to pay attention to what the actual 252 00:12:14,510 --> 00:12:16,870 main kitchen were doing. 253 00:12:16,910 --> 00:12:19,790 I fell in love with fine dining. 254 00:12:19,830 --> 00:12:22,750 The one thing that hospitality will give you is you can come 255 00:12:22,790 --> 00:12:25,190 from absolutely nothing. 256 00:12:25,230 --> 00:12:28,870 You can really make yourself something. 257 00:12:28,910 --> 00:12:30,790 You don't need qualifications. 258 00:12:30,830 --> 00:12:33,710 You don't need to be academically clever. 259 00:12:36,630 --> 00:12:38,830 All you need is hard work and love. 260 00:12:43,070 --> 00:12:46,790 Unfortunately, my dad got attacked when I was very young. 261 00:12:48,750 --> 00:12:50,830 Which left him with permanent brain damage. 262 00:12:50,870 --> 00:12:52,990 So, you know, I lost my dad, mentally. 263 00:12:54,790 --> 00:12:56,870 He did pass away when I was 17. 264 00:13:00,310 --> 00:13:02,270 I lost my mum when I was 22. 265 00:13:03,910 --> 00:13:07,070 My grandparents raised me, pretty much. 266 00:13:07,110 --> 00:13:11,230 And then I lost them a couple of years after. 267 00:13:11,270 --> 00:13:13,150 I struggled. 268 00:13:13,190 --> 00:13:15,870 I lost my self-confidence. 269 00:13:15,910 --> 00:13:17,550 I lost all of that. 270 00:13:20,390 --> 00:13:24,510 There's been a lot of death in my life. But I've brought life, 271 00:13:24,550 --> 00:13:26,390 so that's what matters. 272 00:13:27,990 --> 00:13:31,070 BABY CRIES Yeah! 273 00:13:31,110 --> 00:13:33,230 HE CHATTERS 274 00:13:33,270 --> 00:13:34,950 Dan is an amazing dad. 275 00:13:34,990 --> 00:13:37,150 He's 100% hands-on. 276 00:13:40,830 --> 00:13:43,230 Ernie, he is perfect. 277 00:13:45,590 --> 00:13:49,510 We've got our own bubble now in the world, which is great. 278 00:13:49,550 --> 00:13:51,390 He's not had an easy time. 279 00:13:51,430 --> 00:13:54,030 He's had a lot of loss in his life. 280 00:13:54,070 --> 00:13:56,630 This competition has really, really helped bring out 281 00:13:56,670 --> 00:13:59,350 a more confident side of him. 282 00:13:59,390 --> 00:14:02,550 Reignited his passion for cooking. 283 00:14:02,590 --> 00:14:04,430 Got some scran! 284 00:14:04,470 --> 00:14:06,990 I've told Dan I expect him to win. 285 00:14:07,030 --> 00:14:08,990 After all this, he has to win. 286 00:14:09,030 --> 00:14:12,630 Just believe in yourself, breathe. Just do it. 287 00:14:14,630 --> 00:14:16,350 Oh, he's been sick! 288 00:14:19,710 --> 00:14:21,670 Dan came in here very shy. 289 00:14:21,710 --> 00:14:23,990 Not a great deal of confidence. 290 00:14:24,030 --> 00:14:25,950 I've had a bit of a struggle over the past year, 291 00:14:25,990 --> 00:14:27,990 do I want to do this any more? 292 00:14:28,030 --> 00:14:32,630 But from when we first met Dan, he let his cooking do the talking. 293 00:14:32,670 --> 00:14:34,870 I love it, I absolutely love it. 294 00:14:34,910 --> 00:14:37,950 It's skills in many, many different ways. 295 00:14:37,990 --> 00:14:40,990 I'm really, really impressed with you. Well done. 296 00:14:41,030 --> 00:14:43,150 Dan's food is precise. It's technical. 297 00:14:43,190 --> 00:14:44,790 It's incredibly creative. 298 00:14:46,150 --> 00:14:48,830 It is fantastic. It's phenomenal. 299 00:14:48,870 --> 00:14:52,270 This is a piece of art, and I will never maybe experience 300 00:14:52,310 --> 00:14:54,230 this art again. 301 00:14:54,270 --> 00:14:55,670 I am buzzing! 302 00:14:57,070 --> 00:14:59,870 Watching that chef grow in stature, in confidence, 303 00:14:59,910 --> 00:15:02,030 has been a wonderful thing to witness. 304 00:15:02,070 --> 00:15:04,750 I feel like I'm in a good place. And as his confidence has built, 305 00:15:04,790 --> 00:15:08,870 his dishes have just got better and better and better. 306 00:15:08,910 --> 00:15:10,790 Sensational! 307 00:15:10,830 --> 00:15:12,230 Oh! Bring me more! 308 00:15:13,870 --> 00:15:17,790 That chocolate. Oh, my God. That is just total melt in your mouth. 309 00:15:19,870 --> 00:15:22,310 I'm really, really impressed. 310 00:15:22,350 --> 00:15:24,990 It's something I would serve in my restaurant. 311 00:15:25,030 --> 00:15:28,590 I see Dan's cookery as fine dining at its very, very best. 312 00:15:28,630 --> 00:15:30,430 Very nice. 313 00:15:30,470 --> 00:15:32,150 I think it's outstanding. 314 00:15:33,830 --> 00:15:37,310 This guy has brought his game to the table. 315 00:15:37,350 --> 00:15:40,630 Walking out of here with my head held super high. 316 00:15:40,670 --> 00:15:42,670 I'm really proud of myself. 317 00:15:44,230 --> 00:15:48,230 This is a turning point in Dan's career. 318 00:15:48,270 --> 00:15:53,710 I think this has been a turning point in Dan's life, and from here, 319 00:15:53,750 --> 00:15:55,870 I think he just gets bigger and bigger, 320 00:15:55,910 --> 00:15:57,750 and stronger and stronger. 321 00:15:57,790 --> 00:16:00,750 This competition has changed everything for me. 322 00:16:00,790 --> 00:16:03,630 It's made me realise that I am talented, 323 00:16:03,670 --> 00:16:05,550 I am good at what I do. 324 00:16:09,990 --> 00:16:11,670 To get this trophy now, 325 00:16:11,710 --> 00:16:15,790 it's going to be a fairy-tale ending to an incredible journey. 326 00:16:50,550 --> 00:16:52,910 My word, you three. 327 00:16:52,950 --> 00:16:57,070 What a journey you have had in this kitchen. 328 00:16:57,110 --> 00:17:00,950 Whatever happens, I am so proud of what you've done. 329 00:17:00,990 --> 00:17:04,550 What sits in front of you now is your final Cook Off. 330 00:17:04,590 --> 00:17:07,030 You know what's at stake. At the end of this, 331 00:17:07,070 --> 00:17:10,950 one of you is going to be crowned our champion. 332 00:17:10,990 --> 00:17:14,470 Three hours to present three unbelievable courses. 333 00:17:14,510 --> 00:17:16,910 Whatever happens next is down to you. 334 00:17:16,950 --> 00:17:18,510 Chefs, off you go. 335 00:17:29,670 --> 00:17:32,230 Sorry! I didn't think I was going to be nervous today, 336 00:17:32,270 --> 00:17:35,710 but then I walked in, all of a sudden it just went boof! 337 00:17:35,750 --> 00:17:38,790 The fact that there's only these three dishes separating me 338 00:17:38,830 --> 00:17:42,710 from holding that MasterChef trophy is so scary. 339 00:17:44,510 --> 00:17:45,630 Ooh! 340 00:17:45,670 --> 00:17:47,350 I'm going to just go in there, run around, 341 00:17:47,390 --> 00:17:50,190 get some food on a plate, and hopefully it's perfect! 342 00:17:52,830 --> 00:17:56,150 George, if there has ever been a chef that's had nine lives 343 00:17:56,190 --> 00:17:58,110 in a competition, it's you! 344 00:17:58,150 --> 00:18:01,670 It definitely has built me up to not give up and carry on, 345 00:18:01,710 --> 00:18:03,670 and it's made me so much stronger. 346 00:18:03,710 --> 00:18:05,550 The inspiration behind these three dishes, 347 00:18:05,590 --> 00:18:06,670 what is it, my friend? 348 00:18:06,710 --> 00:18:10,910 I really wanted to just show you guys today me on a plate 349 00:18:10,950 --> 00:18:13,550 and what I've learned throughout the competition. 350 00:18:16,630 --> 00:18:20,990 George is kicking off his three courses with a luxurious-sounding 351 00:18:21,030 --> 00:18:22,710 lobster dish. 352 00:18:22,750 --> 00:18:25,150 I love lobster, it's such a premium ingredient, 353 00:18:25,190 --> 00:18:26,950 and you can also utilise every single part of it, 354 00:18:26,990 --> 00:18:29,310 which is what I'm going to try and do today. 355 00:18:31,350 --> 00:18:34,750 I'm doing a glazed lobster tail with lobster claw 356 00:18:34,790 --> 00:18:37,070 dressed with finger limes, caviar, 357 00:18:37,110 --> 00:18:39,630 the spiralised turnip on there as well, 358 00:18:39,670 --> 00:18:42,750 and then finished with a lobster hollandaise. 359 00:18:45,710 --> 00:18:47,270 The hardest lobster in the world! 360 00:18:47,310 --> 00:18:50,390 The lobster tail is going to be marinating in mirin 361 00:18:50,430 --> 00:18:53,710 and ginger, garlic and lemongrass. 362 00:18:53,750 --> 00:18:56,670 I've got a real love for Asian flavours, 363 00:18:56,710 --> 00:19:01,470 so I wanted to just tie that in with this dish which I'm cooking. 364 00:19:01,510 --> 00:19:04,430 We're going to have the claw cut up like a salad, 365 00:19:04,470 --> 00:19:06,350 with spiralised turnip. 366 00:19:06,390 --> 00:19:08,150 Turnip is really peppery. 367 00:19:09,510 --> 00:19:13,430 I'll be interested to see how much of that he actually uses. 368 00:19:13,470 --> 00:19:16,070 We've also got the lobster hollandaise. 369 00:19:16,110 --> 00:19:18,830 He's adding the lobster coral into it so you get maximum 370 00:19:18,870 --> 00:19:20,150 flavour and colour. 371 00:19:21,550 --> 00:19:24,310 Then he's going to finish it with a delicious-sounding 372 00:19:24,350 --> 00:19:25,590 lobster bisque. 373 00:19:25,630 --> 00:19:28,550 Did you get it turning orange? But he's got to make the bisque, 374 00:19:28,590 --> 00:19:30,510 then he's got to wait for it to really cool down 375 00:19:30,550 --> 00:19:32,590 before he puts that anywhere near a hollandaise. 376 00:19:32,630 --> 00:19:35,790 You put anywhere near a hollandaise something hot, 377 00:19:35,830 --> 00:19:37,230 it's going to split. 378 00:19:42,870 --> 00:19:44,750 George's main course, 379 00:19:44,790 --> 00:19:47,910 he wants to celebrate the British countryside where he spent 380 00:19:47,950 --> 00:19:50,470 many happy years foraging, hunting. 381 00:19:50,510 --> 00:19:52,790 He's an outdoors country boy and he wants to bring that 382 00:19:52,830 --> 00:19:54,630 to his plate today. 383 00:19:54,670 --> 00:19:58,030 I'm doing a roasted venison loin. 384 00:19:58,070 --> 00:20:01,910 I'm going to quickly seal it to get some colour and some caramelisation. 385 00:20:01,950 --> 00:20:04,390 Cook, baby, cook! 386 00:20:04,430 --> 00:20:07,510 I've got some venison flank, nasturtium pesto, 387 00:20:07,550 --> 00:20:10,790 and then a venison sauce finished with blackcurrant leaves. 388 00:20:10,830 --> 00:20:14,550 He's marinating the venison flank in an oil of garlic, 389 00:20:14,590 --> 00:20:16,550 parsley and berries. 390 00:20:16,590 --> 00:20:19,870 I'm slicing it thin and flash-frying it and serving it in slivers. 391 00:20:19,910 --> 00:20:21,390 Is it going to be tough? 392 00:20:21,430 --> 00:20:24,070 It's quite a working joint, so I'm curious. 393 00:20:26,470 --> 00:20:30,270 The big surprise here is a nasturtium pesto. 394 00:20:30,310 --> 00:20:33,270 Nasturtium flower, we don't normally see it made into a pesto. 395 00:20:33,310 --> 00:20:36,470 It is like a grind of pepper, so that's big. 396 00:20:36,510 --> 00:20:38,070 I'm going to finish it with some really rich 397 00:20:38,110 --> 00:20:39,630 Yorkshire pecorino cheese. 398 00:20:39,670 --> 00:20:43,110 So it's going to just mellow it out, give you that nice mouthfeel to it. 399 00:20:45,110 --> 00:20:47,870 The finished dish, a good classic venison sauce. 400 00:20:47,910 --> 00:20:50,430 And in there we've got blackcurrant leaf. 401 00:20:50,470 --> 00:20:52,470 We've also got sloe gin. 402 00:20:52,510 --> 00:20:56,950 He's staying true to traditional venison flavours, 403 00:20:56,990 --> 00:21:00,790 but he's adding a little bit of his own touch. 404 00:21:00,830 --> 00:21:03,670 And that I think sometimes is cookery at its best. 405 00:21:09,870 --> 00:21:12,310 The dessert which I cooked at Dede's, 406 00:21:12,350 --> 00:21:15,910 dedicated to his daughter, was such an elegant dish. 407 00:21:15,950 --> 00:21:18,630 I just really wanted to take something from it. 408 00:21:21,510 --> 00:21:24,590 George's dessert, we've got blackcurrant leaf parfait. 409 00:21:24,630 --> 00:21:26,630 I've made it with a blackcurrant leaf oil, 410 00:21:26,670 --> 00:21:29,350 which is why it's super green. It's really cool. 411 00:21:29,390 --> 00:21:31,150 And what flavour do we get from the leaf? 412 00:21:31,190 --> 00:21:34,390 You get almost like a blackcurrant cordial sort of flavour from it, 413 00:21:34,430 --> 00:21:36,150 which I find really interesting. 414 00:21:36,190 --> 00:21:38,310 George's parfait, I want to taste the blackcurrant, 415 00:21:38,350 --> 00:21:39,990 and I want it perfectly set. 416 00:21:41,110 --> 00:21:42,790 It's the main element of the dish. 417 00:21:42,830 --> 00:21:46,710 If I don't get it on now and get it set, I won't have a dessert. 418 00:21:46,750 --> 00:21:48,350 He's got a lemon verbena meringue. 419 00:21:48,390 --> 00:21:51,350 And in the sugar he's infused lemon verbena. 420 00:21:51,390 --> 00:21:53,950 You're going to have that lovely floral flavour. 421 00:21:53,990 --> 00:21:56,030 I'm super happy with these. I've done plenty as well, 422 00:21:56,070 --> 00:21:58,230 so if they break, I'm all good! 423 00:21:59,510 --> 00:22:01,670 Coming through! 424 00:22:03,070 --> 00:22:05,830 To finish, you've got blackcurrant granita 425 00:22:05,870 --> 00:22:07,590 in the style that Ahmet taught me. 426 00:22:07,630 --> 00:22:10,190 I'm going to drop pearls into liquid nitrogen, 427 00:22:10,230 --> 00:22:13,110 so you get these perfect balls when you're eating the dish. 428 00:22:15,430 --> 00:22:18,310 It's very precise, but there have been issues 429 00:22:18,350 --> 00:22:20,550 with George's desserts in the past. 430 00:22:20,590 --> 00:22:23,270 Today, there can be no such thing. 431 00:22:23,310 --> 00:22:25,270 It needs to be absolutely perfect. It's the final. 432 00:22:25,310 --> 00:22:28,670 So anything less than perfect is not good enough. 433 00:22:28,710 --> 00:22:30,830 If you did win it, George, what would you do? 434 00:22:30,870 --> 00:22:32,470 I'd cry! 435 00:22:32,510 --> 00:22:34,750 I said I never would, but I probably will do today, 436 00:22:34,790 --> 00:22:36,590 to be honest, after this! 437 00:22:39,670 --> 00:22:43,190 Chefs, we have one hour gone, two hours left. 438 00:22:43,230 --> 00:22:44,430 Thank you. 439 00:22:47,950 --> 00:22:49,990 It's slightly bittersweet today. It feels a little bit 440 00:22:50,030 --> 00:22:51,750 like the last day at school. 441 00:22:55,310 --> 00:22:58,590 Chiara, you are the least experienced in the competition. 442 00:22:58,630 --> 00:23:02,110 So what is it that you've got, do you think, that's got you here? 443 00:23:02,150 --> 00:23:04,430 I've got freshness. I've got willingness to learn. 444 00:23:04,470 --> 00:23:06,990 And lots of energy. Too much energy! 445 00:23:07,030 --> 00:23:10,070 Tell me, what is the inspiration behind your three courses? 446 00:23:10,110 --> 00:23:11,390 What's the big picture? 447 00:23:11,430 --> 00:23:15,510 The big picture is simply to blend all the memories of Italy 448 00:23:15,550 --> 00:23:18,470 and all my time that I spent there, growing up there by the sea, 449 00:23:18,510 --> 00:23:22,430 with my now Britishness and my time in my garden in beautiful Devon. 450 00:23:25,390 --> 00:23:29,550 Chiara's starter is using the red prawns from Italy, Gambero Rosso, 451 00:23:29,590 --> 00:23:32,670 and she's turning that into a tartare. 452 00:23:32,710 --> 00:23:35,670 I think these prawns are the single most delicious type of prawn 453 00:23:35,710 --> 00:23:37,590 that you can get your hands on, and it's something 454 00:23:37,630 --> 00:23:39,590 that when I spend my summers in southern Italy, 455 00:23:39,630 --> 00:23:42,030 we used to eat straight off the boat, raw. 456 00:23:45,270 --> 00:23:46,630 Prawn tartare, 457 00:23:46,670 --> 00:23:50,710 it's normally on its own with a little bit of citrus. 458 00:23:50,750 --> 00:23:52,830 She's adding quite a few things to this. 459 00:23:55,150 --> 00:23:57,310 We've got a confit quail yolk. 460 00:23:57,350 --> 00:23:59,670 It's going to sit inside the tartare for its richness. 461 00:23:59,710 --> 00:24:02,470 Quail egg is incredibly small, but the yolk is even smaller, 462 00:24:02,510 --> 00:24:04,710 so I hope she's going to be doing a few extra ones 463 00:24:04,750 --> 00:24:06,230 just in case they break. 464 00:24:06,270 --> 00:24:08,150 I'm going to do three more. 465 00:24:09,790 --> 00:24:12,790 I'm compressing golden beetroot in sea buckthorn juice, 466 00:24:12,830 --> 00:24:16,390 which is a forest berry that grows abundantly in Devon, 467 00:24:16,430 --> 00:24:17,710 where I live now. 468 00:24:17,750 --> 00:24:20,550 Sea buckthorn is quite acidic, but it's also very tropical. 469 00:24:20,590 --> 00:24:23,030 So I think it'll marry really, really nicely with the prawn 470 00:24:23,070 --> 00:24:25,790 and the sort of fattiness of the yolk. 471 00:24:25,830 --> 00:24:30,150 And then she's using the prawn heads to make her sauce. 472 00:24:30,190 --> 00:24:34,310 In the sauce you've got yellow tomatoes, cream, yuzu as well. 473 00:24:34,350 --> 00:24:36,870 So lots of flavours running through there. 474 00:24:36,910 --> 00:24:39,710 We're doing OK for timing so far, I think. 475 00:24:39,750 --> 00:24:43,950 As long as everything works out, I should be looking good. 476 00:24:43,990 --> 00:24:47,350 My concern is the delicateness of the tartare. 477 00:24:47,390 --> 00:24:51,510 The red prawn is a very delicate, light, sweet flavour. 478 00:24:51,550 --> 00:24:54,110 You have to be very, very careful with the ingredients 479 00:24:54,150 --> 00:24:56,830 you put around it. 480 00:24:56,870 --> 00:25:00,510 Inspiration behind my main course is I really love pairing 481 00:25:00,550 --> 00:25:03,750 quite luxurious ingredients like monkfish and quite humble, 482 00:25:03,790 --> 00:25:07,270 super sustainable ingredients like seashore vegetables 483 00:25:07,310 --> 00:25:11,030 and kohlrabi, which grows really, really well in my garden. 484 00:25:11,070 --> 00:25:14,150 Chiara's main course is a confit barbecue monkfish. 485 00:25:14,190 --> 00:25:16,550 That's a tough fish to cook well. 486 00:25:16,590 --> 00:25:19,670 Once it's come out of the confit, she's going to brush 487 00:25:19,710 --> 00:25:23,270 black garlic, black lemon and a sourdough miso on there. 488 00:25:23,310 --> 00:25:25,470 It's umami on top of umami. 489 00:25:26,790 --> 00:25:30,190 This is all going to char and go really sweet and barbecuey 490 00:25:30,230 --> 00:25:32,510 and beautiful. 491 00:25:35,190 --> 00:25:38,470 I'm making tagliatelle out of kohlrabi and it's very tasty. 492 00:25:38,510 --> 00:25:40,510 So... Let's not tell my grandma that! 493 00:25:42,150 --> 00:25:44,030 Kohlrabi is a root vegetable. 494 00:25:44,070 --> 00:25:46,590 It's like a great big, mild turnip. 495 00:25:46,630 --> 00:25:49,710 She's cutting it into strips so it looks like pasta. 496 00:25:49,750 --> 00:25:52,550 And then she's folding seaweed butter and a bit of cream 497 00:25:52,590 --> 00:25:55,430 so it will resemble a pasta on the dish. 498 00:25:55,470 --> 00:25:57,550 I'm liking the sound of this. 499 00:25:57,590 --> 00:25:59,230 We've got a samphire sauce as well. 500 00:25:59,270 --> 00:26:02,230 We've got flavours of mussels, lemongrass and saffron. 501 00:26:02,270 --> 00:26:05,270 Lemongrass and mussels, that's almost Asian. 502 00:26:05,310 --> 00:26:07,590 Samphire, really, really salty. 503 00:26:07,630 --> 00:26:11,830 Saffron as well. I tell you what, this is brave in the extreme. 504 00:26:13,910 --> 00:26:16,630 I'm going to be serving that with a tart on the side 505 00:26:16,670 --> 00:26:19,230 full of a monkfish liver and onion pate. 506 00:26:19,270 --> 00:26:20,470 Ooh! 507 00:26:22,030 --> 00:26:25,750 This dish is all going to be about balance and execution. 508 00:26:29,070 --> 00:26:32,270 Chiara's dessert - sheep's yoghurt mousse with the flavours 509 00:26:32,310 --> 00:26:33,870 of bay leaf in there. 510 00:26:33,910 --> 00:26:37,390 Bringing bay leaf, a savoury herb, into the dessert 511 00:26:37,430 --> 00:26:40,510 is what Chiara is all about - doing things differently. 512 00:26:42,230 --> 00:26:45,790 I'm intrigued and only time will tell whether I enjoy it or not! 513 00:26:48,710 --> 00:26:51,470 She's got meringue shards with blackcurrant leaf, 514 00:26:51,510 --> 00:26:54,550 which she's making into a powder and dusting over it. 515 00:26:54,590 --> 00:26:57,950 This is going to get dehydrated and then I'll make some semicircles 516 00:26:57,990 --> 00:26:59,950 and hopefully they'll turn out nice. 517 00:26:59,990 --> 00:27:01,270 We've got blackcurrant coulis. 518 00:27:01,310 --> 00:27:04,630 We've also got a pine nut praline that's got blackcurrant in it 519 00:27:04,670 --> 00:27:06,110 and a blackcurrant sorbet. 520 00:27:09,230 --> 00:27:10,750 That's tasty. 521 00:27:10,790 --> 00:27:12,630 She's got a huge amount of work to do. 522 00:27:12,670 --> 00:27:15,390 She's going to be cooking right to the very last second. 523 00:27:17,390 --> 00:27:20,750 It's going to be about holding your nerve. 524 00:27:20,790 --> 00:27:23,150 I'm trying to not tell myself that this is the biggest cook 525 00:27:23,190 --> 00:27:25,310 of my life, but it definitely is. 526 00:27:25,350 --> 00:27:28,590 It's the final cook in this kitchen, so I'm going to make it count. 527 00:27:32,670 --> 00:27:35,390 Chefs, you have just an hour left. 528 00:27:35,430 --> 00:27:37,430 Thank you. Wait, wait. 529 00:27:40,830 --> 00:27:42,270 Of course I'm feeling the pressure. 530 00:27:42,310 --> 00:27:44,710 It is the final, so all guns blazing. 531 00:27:46,310 --> 00:27:48,870 Today is huge. 532 00:27:48,910 --> 00:27:51,470 But I needed to save a little something in the bag 533 00:27:51,510 --> 00:27:53,750 for the final cook, and I think I have. 534 00:27:53,790 --> 00:27:56,550 And I'm going to give it absolutely everything I've got. 535 00:27:58,750 --> 00:28:01,630 Dan, final Cook Off. How are you feeling right now? 536 00:28:01,670 --> 00:28:04,230 Obviously I'm nervous, a lot's on the line, 537 00:28:04,270 --> 00:28:06,110 but I'm just happy I'm here. 538 00:28:06,150 --> 00:28:08,950 We've seen you start to open up during the competition. 539 00:28:08,990 --> 00:28:12,590 Now you seem a very different, more relaxed Dan. 540 00:28:12,630 --> 00:28:14,830 My food's definitely got a lot more confidence 541 00:28:14,870 --> 00:28:16,470 because I've got along. 542 00:28:16,510 --> 00:28:18,310 I think it's almost the validation part. 543 00:28:18,350 --> 00:28:20,350 The fact of like, actually, you know what, I am good. 544 00:28:20,390 --> 00:28:23,150 I'm all right. You know, I can do this. 545 00:28:25,470 --> 00:28:29,270 Dan's menu is all about the inspiration of what he's learned 546 00:28:29,310 --> 00:28:33,030 about his cooking throughout this competition. 547 00:28:33,070 --> 00:28:37,790 For my starter, I'll be doing a scallop cooked over a barbecue, 548 00:28:37,830 --> 00:28:39,950 something what we learned in Ireland. 549 00:28:42,430 --> 00:28:44,390 Just looking for a nice smoky flavour with the scallop. 550 00:28:44,430 --> 00:28:45,710 I want it nice and tender. 551 00:28:45,750 --> 00:28:48,070 I don't want it cooked all the way through. 552 00:28:48,110 --> 00:28:51,550 He's making a sumac, paprika and a Turkish pepper paste... 553 00:28:53,030 --> 00:28:55,790 ..that he's going to brush over his scallop. 554 00:28:57,350 --> 00:28:59,470 I really fell in love with pepper paste when I met 555 00:28:59,510 --> 00:29:00,910 Chef Ahmet in Ireland. 556 00:29:00,950 --> 00:29:03,790 I really wanted to use it in my final dishes. 557 00:29:03,830 --> 00:29:08,350 If he can use those Turkish flavours as lightly and as skilfully 558 00:29:08,390 --> 00:29:12,150 as Chef Ahmet in Ireland did, we're on for a winner. 559 00:29:12,190 --> 00:29:14,870 A little bit of a flash in the oven so that glaze sticks nicely 560 00:29:14,910 --> 00:29:16,310 to the scallop. 561 00:29:16,350 --> 00:29:19,670 You've got a ragu that's got rice running through it, fennel, onion, 562 00:29:19,710 --> 00:29:22,070 and some of that Turkish pepper paste as well. 563 00:29:22,110 --> 00:29:24,470 Finish it off with a little bit of chilli, some roasted garlic 564 00:29:24,510 --> 00:29:26,190 and smoked butter. It's delicious. 565 00:29:26,230 --> 00:29:27,510 I like the sound of this. 566 00:29:27,550 --> 00:29:30,510 And then I'm going to finish it off with one of my favourite sauces 567 00:29:30,550 --> 00:29:33,710 of all time, which is a red Thai curry sauce. 568 00:29:33,750 --> 00:29:37,150 Oh, mate! I can make a good curry sauce. 569 00:29:38,750 --> 00:29:40,310 Great flavours here. 570 00:29:40,350 --> 00:29:44,430 But this is about making sure the scallop's not lost 571 00:29:44,470 --> 00:29:47,230 with the abundance of flavour that's on the dish. 572 00:29:48,790 --> 00:29:51,510 So the main course is an ex-dairy cow which has been aged 573 00:29:51,550 --> 00:29:53,110 for 60-plus days. 574 00:29:53,150 --> 00:29:55,070 I've really got a love for ex-dairy cow. 575 00:29:55,110 --> 00:29:57,350 I used to use it in one place where I worked before 576 00:29:57,390 --> 00:30:00,350 and the flavour from it, I feel like it's a lot more rich 577 00:30:00,390 --> 00:30:02,470 than your average breeding cow. 578 00:30:03,670 --> 00:30:07,830 Really interesting to see that he's using the dairy cow. 579 00:30:07,870 --> 00:30:10,070 Bigger flavour than your normal beef, 580 00:30:10,110 --> 00:30:12,150 but it's got a little bit of chewiness to it. 581 00:30:12,190 --> 00:30:16,390 I've never understood why we use a certain cow for just milk 582 00:30:16,430 --> 00:30:20,270 and not consume it, so I want to use that dairy cow. 583 00:30:20,310 --> 00:30:22,630 He's going to cook it in the water bath 584 00:30:22,670 --> 00:30:24,350 but he's also adding beef fat, 585 00:30:24,390 --> 00:30:26,470 which is just going to deliver more flavour. 586 00:30:26,510 --> 00:30:28,590 And then he's going to finish it on the barbecue. 587 00:30:28,630 --> 00:30:29,630 Yeah, man. 588 00:30:29,670 --> 00:30:31,030 Exactly what I want. 589 00:30:31,070 --> 00:30:32,350 Ooh, ah! 590 00:30:33,430 --> 00:30:36,230 To bring a bit of luxury to his beef dish, 591 00:30:36,270 --> 00:30:38,310 we've got mushrooms and truffle ketchup. 592 00:30:38,350 --> 00:30:39,750 Just a hint of truffle in there? 593 00:30:39,790 --> 00:30:41,830 Just a little bit, Chef, yeah. 594 00:30:41,870 --> 00:30:43,110 HE LAUGHS 595 00:30:43,150 --> 00:30:46,870 Oof! I'm going to need to lie down after this menu. 596 00:30:46,910 --> 00:30:49,670 He's got a beef sauce that he's going to finish with bone marrow, 597 00:30:49,710 --> 00:30:51,270 so more delicious flavour. 598 00:30:51,310 --> 00:30:53,790 That just sounds like chef heaven to me. 599 00:30:53,830 --> 00:30:56,430 And then on the side you'll have a smoked butter and beef fat 600 00:30:56,470 --> 00:30:59,190 hash brown, which will be topped with a dairy cow tartare, 601 00:30:59,230 --> 00:31:03,270 beef fat mayonnaise and then grated truffle on top of that. 602 00:31:03,310 --> 00:31:05,030 Beef fat hash browns, 603 00:31:05,070 --> 00:31:06,630 the beef lover's delight. 604 00:31:06,670 --> 00:31:08,390 Oh, and who doesn't love a hash brown, 605 00:31:08,430 --> 00:31:10,230 especially a beef fat hash brown? 606 00:31:10,270 --> 00:31:11,710 Come on! 607 00:31:15,630 --> 00:31:19,670 Dan's dessert, inspired by time with his grandfather. 608 00:31:19,710 --> 00:31:22,550 When I was younger my grandad had a blackcurrant shrub 609 00:31:22,590 --> 00:31:25,710 in his garden, and I used to pick all these blackcurrants. 610 00:31:25,750 --> 00:31:28,070 I just think it's an incredible flavour, and every time I eat it 611 00:31:28,110 --> 00:31:29,430 it does remind me of my grandad, 612 00:31:29,470 --> 00:31:33,230 so my last hurrah to the big man himself. 613 00:31:33,270 --> 00:31:36,550 He's making a cassis mousse, using blackcurrant and 614 00:31:36,590 --> 00:31:38,270 the creme de cassis alcohol. 615 00:31:39,390 --> 00:31:40,910 It should be so light, the mousse. 616 00:31:40,950 --> 00:31:44,790 The weight of the spoon should be enough to take yourself a portion. 617 00:31:46,390 --> 00:31:47,870 He's got a yuzu curd. 618 00:31:47,910 --> 00:31:50,510 It's got to be beautifully set. 619 00:31:50,550 --> 00:31:51,910 They're looking quite good... 620 00:31:51,950 --> 00:31:53,070 ..I think. 621 00:31:53,110 --> 00:31:56,670 I want to taste the citrus flavours of the yuzu through it. 622 00:31:57,990 --> 00:32:00,630 Also on his dessert we've got clotted cream pearls, 623 00:32:00,670 --> 00:32:03,510 which he's dropped into liquid nitrogen. 624 00:32:06,110 --> 00:32:08,390 You look like a villain like this. 625 00:32:08,430 --> 00:32:11,670 I feel like one, Chef. LAUGHTER 626 00:32:11,710 --> 00:32:15,110 You're going to get that lovely ice-cold cream pearls. 627 00:32:15,150 --> 00:32:19,670 When you eat them that burst of rich clotted cream is going to come in. 628 00:32:21,350 --> 00:32:23,990 There is so much work across Dan's three courses, 629 00:32:24,030 --> 00:32:26,150 but that's what you'd expect from Dan. 630 00:32:26,190 --> 00:32:28,190 Everything needs to be absolutely perfect. 631 00:32:28,230 --> 00:32:31,430 Head down, sleeves rolled up and just grafting. 632 00:32:32,670 --> 00:32:35,350 How does it feel you're so close to lifting that trophy? 633 00:32:35,390 --> 00:32:38,550 Yeah, it is very surreal and I don't think it's quite sunk in yet. 634 00:32:38,590 --> 00:32:40,710 I'm just cooking with love. 635 00:32:40,750 --> 00:32:43,510 You know, hopefully it's good enough. 636 00:32:43,550 --> 00:32:45,470 DRAMATIC MUSIC 637 00:32:45,510 --> 00:32:49,870 Whatever you have left to do, Chefs, you need to do it in 30 minutes. 638 00:32:49,910 --> 00:32:51,150 CHEFS:Oui. 639 00:32:51,190 --> 00:32:53,710 I'm getting there. I'm just doing my last finishing-off jobs. 640 00:32:53,750 --> 00:32:56,110 I'm going to wipe down and start plating. 641 00:32:59,630 --> 00:33:01,310 Make every minute count. 642 00:33:03,550 --> 00:33:04,710 Chiara, how are we doing? 643 00:33:04,750 --> 00:33:07,270 We're doing all right. Just quite up against it now. 644 00:33:07,310 --> 00:33:09,110 Right, keep it together, OK? 645 00:33:09,150 --> 00:33:10,190 Yeah. 646 00:33:11,990 --> 00:33:13,230 Yeah, I'm very happy. 647 00:33:13,270 --> 00:33:14,630 I mean, look at the inside of that. 648 00:33:14,670 --> 00:33:16,430 How can you not be happy? 649 00:33:18,550 --> 00:33:19,830 George, are we doing OK? 650 00:33:19,870 --> 00:33:20,910 Very happy with this. 651 00:33:20,950 --> 00:33:22,510 It's exactly what I wanted. 652 00:33:24,390 --> 00:33:26,070 Mm. How long have we got left? 653 00:33:26,110 --> 00:33:28,070 We've got just ten minutes. Ten. 654 00:33:28,110 --> 00:33:30,510 It's getting a little bit more tense in here. 655 00:33:30,550 --> 00:33:32,270 Oui. Oui. Yes. 656 00:33:34,870 --> 00:33:38,430 CHIARA:Just a very light touch, a little kiss of smoke. 657 00:33:38,470 --> 00:33:40,150 Lovely day for a barbie. 658 00:33:41,630 --> 00:33:43,430 My monkfish is looking very nice. 659 00:33:43,470 --> 00:33:46,150 I'm very pleased with that. 660 00:33:46,190 --> 00:33:48,390 Dan, happy with the cooking of the beef? 661 00:33:48,430 --> 00:33:50,150 Yeah, the cooking of the beef is lovely. 662 00:33:50,190 --> 00:33:51,870 You look very under control. 663 00:33:51,910 --> 00:33:54,350 It might not be that in my head, but... 664 00:33:54,390 --> 00:33:55,790 LAUGHTER 665 00:33:55,830 --> 00:33:58,430 It looks good. Looks good. Thank you. Thank you. 666 00:33:58,470 --> 00:34:00,110 Chefs, five minutes. 667 00:34:02,150 --> 00:34:05,470 And now the nerves start kicking in and I'm shaking! 668 00:34:06,510 --> 00:34:08,350 Oh, last push! 669 00:34:08,390 --> 00:34:10,270 We are running out of time. 670 00:34:10,310 --> 00:34:13,030 You've got to get it on a plate right now. 671 00:34:13,070 --> 00:34:14,950 Finishing touches, please. 672 00:34:17,750 --> 00:34:19,630 Your time is up. 673 00:34:19,670 --> 00:34:20,630 Well done. 674 00:34:26,870 --> 00:34:28,750 That's it. 675 00:34:28,790 --> 00:34:29,870 It's over. 676 00:34:34,150 --> 00:34:35,510 Chiara, please. 677 00:34:45,590 --> 00:34:49,750 Chiara, I really like the look of these dishes. I really do. 678 00:34:49,790 --> 00:34:56,150 Chiara's final menu starts with an Italian red prawn tartare, 679 00:34:56,190 --> 00:34:59,510 confit quail egg yolks and trout roe, 680 00:34:59,550 --> 00:35:03,510 served with golden beetroot compressed in sea buckthorn juice, 681 00:35:03,550 --> 00:35:05,670 Amalfi lemon emulsion 682 00:35:05,710 --> 00:35:08,750 and a prawn head, yellow tomato and yuzu sauce. 683 00:35:13,870 --> 00:35:16,190 The prawn tartare is beautifully seasoned. 684 00:35:16,230 --> 00:35:19,550 I love the richness of the little yolk just covering 685 00:35:19,590 --> 00:35:21,030 the tartare here. 686 00:35:21,070 --> 00:35:24,830 The trout roe brings wonderful texture as you're eating this. 687 00:35:24,870 --> 00:35:26,590 It all works really well. 688 00:35:29,350 --> 00:35:32,430 The little golden beetroots with the little touch of acidity 689 00:35:32,470 --> 00:35:34,830 running through the Amalfi lemon and the sea buckthorn, 690 00:35:34,870 --> 00:35:36,190 the floral essence of it, 691 00:35:36,230 --> 00:35:37,830 very, very delicate, 692 00:35:37,870 --> 00:35:39,190 very well balanced. 693 00:35:39,230 --> 00:35:42,110 I thought that the prawn sauce would be bigger than the dish itself, 694 00:35:42,150 --> 00:35:43,190 and it isn't. 695 00:35:43,230 --> 00:35:45,070 It sits just perfectly well. 696 00:35:45,110 --> 00:35:47,870 It's nice, it's sweet, and it just has a lovely 697 00:35:47,910 --> 00:35:49,270 flavour of the prawn. 698 00:35:49,310 --> 00:35:51,710 It's the sort of thing I'd eat in a restaurant, and I think I'd want 699 00:35:51,750 --> 00:35:55,710 another one because it's just so delicious. 700 00:35:55,750 --> 00:35:59,310 I love raw prawn, and then to add other flavours in as well, 701 00:35:59,350 --> 00:36:02,950 big flavours, like Amalfi lemon, beetroot, earthy and sweet, 702 00:36:02,990 --> 00:36:05,030 that's a very brave thing to do. 703 00:36:05,070 --> 00:36:07,910 I think that's a wonderful, wonderful light dish. 704 00:36:07,950 --> 00:36:09,830 A brilliant way to start a meal. 705 00:36:13,110 --> 00:36:18,070 For her main course, Chiara has served barbecue monkfish 706 00:36:18,110 --> 00:36:20,910 brushed with black garlic and sourdough miso, 707 00:36:20,950 --> 00:36:24,910 served with kohlrabi pasta in a creamy seaweed butter, 708 00:36:24,950 --> 00:36:27,630 topped with lemon zest and black garlic, 709 00:36:27,670 --> 00:36:31,550 and a smoked mussel, samphire and lemongrass sauce, 710 00:36:31,590 --> 00:36:35,430 alongside a monkfish liver and onion pate tart 711 00:36:35,470 --> 00:36:38,070 topped with sea purslane and a black 712 00:36:38,110 --> 00:36:40,270 garlic and black lemon ketchup. 713 00:36:46,150 --> 00:36:49,270 The monkfish cooking is so tender, so soft. 714 00:36:49,310 --> 00:36:51,310 I like the slight bitterness from the barbecue 715 00:36:51,350 --> 00:36:52,670 that you've seared it on, 716 00:36:52,710 --> 00:36:54,830 and of course the black garlic that's had a little bit 717 00:36:54,870 --> 00:36:56,190 of sweetness in it. 718 00:36:57,470 --> 00:37:01,230 The creamy samphire sauce is finishing with lemongrass, 719 00:37:01,270 --> 00:37:03,510 making it almost an Asian dish, 720 00:37:03,550 --> 00:37:05,190 and it's really lovely. 721 00:37:06,670 --> 00:37:08,270 Kohlrabi pasta. 722 00:37:08,310 --> 00:37:11,070 If you said to me that was pasta, I think I'd believe you. 723 00:37:11,110 --> 00:37:12,470 It looks amazing. 724 00:37:12,510 --> 00:37:13,750 It tastes delicious. 725 00:37:13,790 --> 00:37:15,390 I love the texture of it. 726 00:37:15,430 --> 00:37:16,470 Very clever. 727 00:37:16,510 --> 00:37:19,070 The little tartlet on the side with the monkfish liver, 728 00:37:19,110 --> 00:37:22,310 brilliant. It's so smooth, but yet so much flavour. 729 00:37:22,350 --> 00:37:24,990 A little bit of herb on there, plus black garlic. 730 00:37:25,030 --> 00:37:30,270 My only one minute criticism is the darkness of the tartlet. 731 00:37:30,310 --> 00:37:33,070 It's a little hint of bitterness on my palate. 732 00:37:33,110 --> 00:37:34,470 But that is it. 733 00:37:34,510 --> 00:37:37,310 Apart from that, that's very, very good. 734 00:37:40,230 --> 00:37:45,310 For dessert, Chiara has made a bay leaf and sheep's yoghurt mousse 735 00:37:45,350 --> 00:37:48,630 filled with a bay leaf and blackcurrant coulis, 736 00:37:48,670 --> 00:37:52,150 topped with blackcurrant leaf French meringue shards, 737 00:37:52,190 --> 00:37:56,830 macerated blackcurrants and blackcurrant and pine nut praline, 738 00:37:56,870 --> 00:37:59,110 served with a blackcurrant sorbet. 739 00:38:03,270 --> 00:38:07,830 The sheep's yoghurt mousse is tasty, but I was so looking forward to 740 00:38:07,870 --> 00:38:11,070 bay leaf and I'm just not tasting it. 741 00:38:11,110 --> 00:38:13,470 But, having said that, the flavours that are coming through 742 00:38:13,510 --> 00:38:15,910 in this dessert is so fantastic. 743 00:38:15,950 --> 00:38:20,030 The blackcurrants and the meringue on top are fabulous. 744 00:38:20,070 --> 00:38:22,110 Exquisite. Beautiful. 745 00:38:23,550 --> 00:38:26,150 I'm really enjoying the blackcurrant sorbet. 746 00:38:26,190 --> 00:38:27,910 It isn't overly sweet. 747 00:38:27,950 --> 00:38:30,310 There's a little bit of sharpness in it, which makes it 748 00:38:30,350 --> 00:38:32,070 my kind of dessert. 749 00:38:32,110 --> 00:38:35,270 The sheep's yoghurt mousse is so refreshing, so light. 750 00:38:35,310 --> 00:38:37,870 But the bay is just lost on the plate. 751 00:38:37,910 --> 00:38:39,790 I want to taste more of it. 752 00:38:41,070 --> 00:38:43,670 The pine nuts really surprised me. 753 00:38:43,710 --> 00:38:46,190 When I bite down on it, nuttiness, yes, of course, 754 00:38:46,230 --> 00:38:47,830 but it's almost a floral note 755 00:38:47,870 --> 00:38:49,790 and I've never considered it in a dessert. 756 00:38:49,830 --> 00:38:51,470 It really, really works for me. 757 00:38:54,110 --> 00:38:57,910 Chiara, your food is all about who you are. 758 00:38:59,190 --> 00:39:01,910 A free spirit who cooks from the heart. 759 00:39:03,350 --> 00:39:06,350 Don't ever let someone set boundaries in your cooking, 760 00:39:06,390 --> 00:39:09,550 because the way you cook is actually very special. 761 00:39:11,550 --> 00:39:13,270 You've had a cracking competition. 762 00:39:13,310 --> 00:39:14,910 Thank you. 763 00:39:14,950 --> 00:39:19,390 It seems so surreal to have started from that skills test to now be 764 00:39:19,430 --> 00:39:23,110 sat here with you eating and enjoying my food. 765 00:39:23,150 --> 00:39:24,630 I'll just take it with me forever, 766 00:39:24,670 --> 00:39:26,470 so you'll forever be part of my story 767 00:39:26,510 --> 00:39:29,190 and I really appreciate your time and energy and care. 768 00:39:29,230 --> 00:39:30,190 Thank you. 769 00:39:36,150 --> 00:39:40,590 I'm so, so pleased the judges got what I'm doing with my food, 770 00:39:40,630 --> 00:39:42,830 with my cooking, with my ethos. 771 00:39:46,630 --> 00:39:52,030 And the fact that they get that is such a pleasure to hear. 772 00:39:52,070 --> 00:39:53,390 That was amazing. 773 00:39:53,430 --> 00:39:54,910 It's really... Well done. 774 00:39:54,950 --> 00:39:56,750 Well done. Well done. Thank you. 775 00:39:57,790 --> 00:40:00,350 George, please do come and join us. 776 00:40:05,510 --> 00:40:08,470 I think your dishes are absolutely beautiful. 777 00:40:08,510 --> 00:40:10,590 Thank you. 778 00:40:10,630 --> 00:40:11,830 For his starter, 779 00:40:11,870 --> 00:40:17,030 George has served lobster tails in ginger, mirin and lemongrass glaze 780 00:40:17,070 --> 00:40:20,990 topped with caviar, served with diced lobster claw, 781 00:40:21,030 --> 00:40:23,590 pickled turnip ribbons, lime fingers, 782 00:40:23,630 --> 00:40:26,590 whipped buttermilk in lemon juice and zest, 783 00:40:26,630 --> 00:40:29,910 and a lobster bisque and coral butter hollandaise 784 00:40:29,950 --> 00:40:31,910 finished with lobster oil. 785 00:40:36,190 --> 00:40:39,550 The lobster tail on the side here, with the salty caviar, of course, 786 00:40:39,590 --> 00:40:42,070 has got a little bit of mirin in it, a bit of sharpness, 787 00:40:42,110 --> 00:40:43,310 but it's also got ginger in it - 788 00:40:43,350 --> 00:40:45,550 it tastes like an Asian-style lobster. 789 00:40:45,590 --> 00:40:48,870 It's delightful, it's rich, it's exquisite. 790 00:40:50,590 --> 00:40:53,430 The claw salad there, it's got a little sharpness 791 00:40:53,470 --> 00:40:54,590 running through it. 792 00:40:54,630 --> 00:40:57,470 I love the touch of the finger limes inside this. 793 00:40:57,510 --> 00:41:00,710 And of course you've got the turnip almost lightly fermented. 794 00:41:00,750 --> 00:41:04,590 It's so delicate, yet full of flavour. 795 00:41:04,630 --> 00:41:07,150 Really well done. 796 00:41:07,190 --> 00:41:09,990 The coral that you infused into the clarified butter 797 00:41:10,030 --> 00:41:11,270 to make the hollandaise, 798 00:41:11,310 --> 00:41:13,630 I've never seen that before. Very, very clever. 799 00:41:13,670 --> 00:41:17,670 Then to make a bisque, to add it into your hollandaise, 800 00:41:17,710 --> 00:41:21,590 just to take it up another notch, is absolutely fabulous. 801 00:41:21,630 --> 00:41:23,390 That's a cracking dish. 802 00:41:26,990 --> 00:41:29,190 It's started rather well, Chef. 803 00:41:29,230 --> 00:41:31,870 Yeah! 804 00:41:31,910 --> 00:41:34,510 George's main is roasted venison loin 805 00:41:34,550 --> 00:41:37,830 served with pan-seared venison flank, 806 00:41:37,870 --> 00:41:42,950 nasturtium leaf, Yorkshire pecorino cheese and pumpkin seed pesto, 807 00:41:42,990 --> 00:41:46,070 red and yellow beetroots cooked in white wine vinegar, 808 00:41:46,110 --> 00:41:49,070 garlic and thyme, pickled candied beetroots 809 00:41:49,110 --> 00:41:52,590 and a venison, sloe gin and blackcurrant leaf sauce. 810 00:41:59,870 --> 00:42:02,950 Beautifully cooked piece of venison, which has really held its flavour. 811 00:42:02,990 --> 00:42:05,790 And the little flank on the side there, I thought that was going 812 00:42:05,830 --> 00:42:08,830 to be tough and it's not, because it's nice and thin. 813 00:42:08,870 --> 00:42:10,590 Love the sloe gin in the sauce. 814 00:42:10,630 --> 00:42:11,990 The sauce is massive. 815 00:42:12,030 --> 00:42:14,990 It's hitting really huge notes, which I think is very clever. 816 00:42:15,030 --> 00:42:16,190 Very clever. 817 00:42:17,710 --> 00:42:20,150 Nasturtium pesto, I think, is a stroke of genius. 818 00:42:20,190 --> 00:42:22,430 You've used pecorino in there, the sheep's cheese - 819 00:42:22,470 --> 00:42:24,510 gives it saltiness, gives it a tang. 820 00:42:24,550 --> 00:42:27,990 Mate, I'm eating out today with your dishes. 821 00:42:29,110 --> 00:42:33,590 The venison, you can clearly see that it's been cooked to perfection. 822 00:42:33,630 --> 00:42:36,910 And your sauce is fantastic. Look how shiny it is. 823 00:42:36,950 --> 00:42:39,350 There's a little bit of bitterness from the use of the blackcurrant 824 00:42:39,390 --> 00:42:42,310 leaf in there, and I like how that's working with the peppery notes 825 00:42:42,350 --> 00:42:43,630 of your nasturtium. 826 00:42:44,710 --> 00:42:46,790 Two great plates so far for you, George. 827 00:42:50,270 --> 00:42:54,950 For dessert, George has made a blackcurrant leaf parfait topped 828 00:42:54,990 --> 00:42:59,670 with lemon and lime verbena gel, lemon verbena meringue sticks, 829 00:42:59,710 --> 00:43:04,710 fresh verbena, wood sorrel, 830 00:43:04,750 --> 00:43:08,510 and frozen blackcurrant granita pearls. 831 00:43:08,550 --> 00:43:10,150 Oh, my word. 832 00:43:10,190 --> 00:43:12,230 I think that looks fantastic. 833 00:43:12,270 --> 00:43:13,350 I really do. 834 00:43:20,350 --> 00:43:23,990 The flavour of the parfait has a bit of bitterness 835 00:43:24,030 --> 00:43:25,870 from using the leaf there, 836 00:43:25,910 --> 00:43:28,870 also herb-like, almost savoury-like. 837 00:43:28,910 --> 00:43:33,430 And then the hit of the blackcurrant pearls is just so sharp. 838 00:43:33,470 --> 00:43:37,350 Eating it together, it's an absolute joy. 839 00:43:39,270 --> 00:43:41,870 Your parfait, it's really bitter. 840 00:43:41,910 --> 00:43:44,270 But because you've got those blackcurrant balls 841 00:43:44,310 --> 00:43:46,550 it numbs your tongue, and then when they dissolve 842 00:43:46,590 --> 00:43:49,630 it's a proper big, sweet, sharp hit of blackcurrant. 843 00:43:50,990 --> 00:43:56,270 I think the use of the blackcurrant leaf in the parfait is fabulous. 844 00:43:56,310 --> 00:43:58,950 You've got the lemon verbena gel around the outside that brings 845 00:43:58,990 --> 00:44:00,470 the sweet citrus flavour. 846 00:44:00,510 --> 00:44:02,950 Texturally, I think it's fantastic because you've got the crunch 847 00:44:02,990 --> 00:44:07,310 of the meringue, but I'm just loving the explosion of the blackcurrant 848 00:44:07,350 --> 00:44:10,550 on this dish. Wow. 849 00:44:10,590 --> 00:44:12,990 Talk about save the best till last. 850 00:44:13,030 --> 00:44:14,270 My goodness me. 851 00:44:17,150 --> 00:44:22,190 George, when things go wrong you come back with this look in your eye 852 00:44:22,230 --> 00:44:26,150 that you're ready to fight to stay, and then come back even stronger. 853 00:44:26,190 --> 00:44:28,470 And that's a wonderful attitude to have, 854 00:44:28,510 --> 00:44:30,950 not just with your cooking - in life in general. 855 00:44:32,550 --> 00:44:36,230 Three outstanding, delicious, well-thought-out plates of food 856 00:44:36,270 --> 00:44:37,790 at the very, very highest level. 857 00:44:37,830 --> 00:44:39,710 Congratulations. Well done, George. 858 00:44:39,750 --> 00:44:43,590 I really just want to thank every single one of you for every second 859 00:44:43,630 --> 00:44:47,030 of your time, every ounce of feedback you've given me, 860 00:44:47,070 --> 00:44:48,070 good or bad. 861 00:44:48,110 --> 00:44:50,950 It's honestly developed me more than what a year in a kitchen 862 00:44:50,990 --> 00:44:53,830 has done, doing this competition, and it really has been 863 00:44:53,870 --> 00:44:54,950 an absolute pleasure. 864 00:44:54,990 --> 00:44:57,270 I'll never forget this experience at all for the rest of my life. 865 00:44:57,310 --> 00:44:58,430 Thank you all. 866 00:45:04,430 --> 00:45:06,070 Hey. 867 00:45:06,110 --> 00:45:07,190 You've done it. 868 00:45:09,030 --> 00:45:10,750 Speechless after that. 869 00:45:10,790 --> 00:45:12,110 Them comments were... 870 00:45:13,910 --> 00:45:16,030 They've just blown my mind. 871 00:45:16,070 --> 00:45:17,550 Well done, pal. 872 00:45:17,590 --> 00:45:19,110 Really well done. Fully deserved. 873 00:45:19,150 --> 00:45:22,310 Never in a million years did I think I'd get to the final, 874 00:45:22,350 --> 00:45:25,750 let alone put up three faultless dishes. 875 00:45:27,750 --> 00:45:30,110 I'm so proud of myself for that. 876 00:45:32,070 --> 00:45:34,310 Dan, if you would, please. 877 00:45:43,310 --> 00:45:44,630 They look great. 878 00:45:44,670 --> 00:45:47,270 Very, very clean, as always, and precise. 879 00:45:48,910 --> 00:45:53,150 For his starter, Dan has served barbecued scallops glazed in 880 00:45:53,190 --> 00:45:56,950 a sumac, chilli, paprika and Turkish red pepper paste, 881 00:45:56,990 --> 00:45:58,670 served with pickled cucumber 882 00:45:58,710 --> 00:46:01,630 filled with roasted garlic and lime yoghurt, 883 00:46:01,670 --> 00:46:04,910 a tomato, red pepper and fennel ragout, 884 00:46:04,950 --> 00:46:07,390 gooseberries, finger limes 885 00:46:07,430 --> 00:46:11,630 and a red curry sauce spiced with cumin and lemongrass 886 00:46:11,670 --> 00:46:14,510 split with a parsley oil. 887 00:46:14,550 --> 00:46:17,950 I love the look of this. Absolutely fantastic. 888 00:46:22,030 --> 00:46:25,350 Beautiful scallop, lightly seared on the barbecue. 889 00:46:25,390 --> 00:46:28,110 For me, the cooking is spot-on. 890 00:46:28,150 --> 00:46:31,630 Around the scallop, you've brushed it with sumac. 891 00:46:31,670 --> 00:46:33,030 You've got paprika in there. 892 00:46:33,070 --> 00:46:34,750 There's chilli and it's delightful. 893 00:46:34,790 --> 00:46:37,870 And I like the little gooseberries here because it's a bit of citrus 894 00:46:37,910 --> 00:46:40,150 that would work really well with the scallop. 895 00:46:40,190 --> 00:46:41,870 Really quirky and fun. 896 00:46:41,910 --> 00:46:43,190 Beautifully done. 897 00:46:44,750 --> 00:46:49,150 That Turkish pepper that you learnt from Ahmet in Ireland is wonderful. 898 00:46:49,190 --> 00:46:51,150 Little bit of heat, little bit of smokiness, 899 00:46:51,190 --> 00:46:52,270 little bit of sweetness. 900 00:46:52,310 --> 00:46:54,230 It's on the scallop, it's in the ragout. 901 00:46:54,270 --> 00:46:57,870 Love the cucumber - a little bit of sweetness to go with the sourness 902 00:46:57,910 --> 00:46:59,270 of the yoghurt there. 903 00:46:59,310 --> 00:47:03,070 A dish of real contrast and real sophistication. 904 00:47:03,110 --> 00:47:06,110 Well done, you. 905 00:47:06,150 --> 00:47:10,070 The ragout, you've cooked it so well with the spices. 906 00:47:10,110 --> 00:47:12,670 It's just made it really, really delicious. 907 00:47:12,710 --> 00:47:15,270 I can imagine that being wrapped around some pasta 908 00:47:15,310 --> 00:47:16,910 as an alternative idea. 909 00:47:16,950 --> 00:47:20,190 Love the curry sauce, lemongrass flavours in there, and of course 910 00:47:20,230 --> 00:47:21,990 a little bit of parsley oil. 911 00:47:22,030 --> 00:47:24,830 You've taken away the best bits of Ahmet's kitchen 912 00:47:24,870 --> 00:47:26,910 and you've put them into your dish. 913 00:47:26,950 --> 00:47:30,710 I think it's a very brave thing to do, but it's certainly paid off. 914 00:47:30,750 --> 00:47:32,110 Thank you. 915 00:47:32,150 --> 00:47:33,350 Good start, Dan. 916 00:47:35,110 --> 00:47:37,190 One down, two to go. 917 00:47:37,230 --> 00:47:38,550 Yes! 918 00:47:41,270 --> 00:47:47,350 Dan's main is ex-dairy beef cooked in beef fat and smoked butter, 919 00:47:47,390 --> 00:47:51,510 served with maitake mushrooms glazed in black garlic, 920 00:47:51,550 --> 00:47:54,310 pickled shimeji mushrooms, pickled shallots, 921 00:47:54,350 --> 00:47:58,310 caramelised grelot onion, truffle and mushroom ketchup, 922 00:47:58,350 --> 00:48:02,630 and a beef and bone marrow sauce alongside a beef hash brown, 923 00:48:02,670 --> 00:48:08,110 topped with dairy cow tartare, beef fat mayonnaise, grated truffle 924 00:48:08,150 --> 00:48:10,430 and a dashi and mushroom powder. 925 00:48:16,030 --> 00:48:17,190 Beautiful beef. 926 00:48:17,230 --> 00:48:19,310 You've charred it - there's a bit of smokiness in it. 927 00:48:19,350 --> 00:48:24,910 The sauce, you've used the beef fat so it is just thick with flavour 928 00:48:24,950 --> 00:48:27,350 of beef, and so rich. 929 00:48:27,390 --> 00:48:30,790 Through that richness it's cut with the pickling of your mushroom. 930 00:48:30,830 --> 00:48:32,230 It's just wonderful. 931 00:48:33,510 --> 00:48:37,070 I have fallen in love with your truffle ketchup. 932 00:48:37,110 --> 00:48:40,630 It starts sweet and then it holds the truffle flavour 933 00:48:40,670 --> 00:48:41,910 for quite a while. 934 00:48:41,950 --> 00:48:44,670 I think this is a new ketchup I'll be dipping my chips 935 00:48:44,710 --> 00:48:46,670 into for many years to come. 936 00:48:48,430 --> 00:48:50,830 Dairy cow, I love the flavour of it. 937 00:48:50,870 --> 00:48:53,390 Hash brown on the side, fantastic. 938 00:48:53,430 --> 00:48:55,350 Absolutely fantastic. 939 00:48:55,390 --> 00:48:57,990 Crunchy. Lovely raw beef. 940 00:48:58,030 --> 00:48:59,950 Love the beef fat mayonnaise. 941 00:48:59,990 --> 00:49:03,950 Everything about this dish is what good cookery is about. 942 00:49:03,990 --> 00:49:05,870 Another good dish. 943 00:49:05,910 --> 00:49:07,030 Thank you. 944 00:49:10,910 --> 00:49:16,030 Finally, for dessert Dan has made a blackcurrant cassis mousse 945 00:49:16,070 --> 00:49:18,750 topped with yuzu curd, wood sorrel, 946 00:49:18,790 --> 00:49:22,590 a honey tuile dusted with blackcurrant and sherbet powder, 947 00:49:22,630 --> 00:49:27,350 and grated macadamias, finished with frozen clotted cream pearls. 948 00:49:31,470 --> 00:49:33,150 Oh, that looks so fun, 949 00:49:33,190 --> 00:49:35,910 especially when you put the frozen clotted cream on top. 950 00:49:41,670 --> 00:49:44,750 Your cassis blackcurrant mousse, really sharp. 951 00:49:44,790 --> 00:49:46,310 The yuzu curd on the top, 952 00:49:46,350 --> 00:49:48,390 very, very sharp again. 953 00:49:48,430 --> 00:49:51,950 But when you put your little pearls of the clotted cream in there, 954 00:49:51,990 --> 00:49:53,830 it really dilutes the sharpness. 955 00:49:53,870 --> 00:49:57,950 It brings in all the creaminess, and it really, really works. 956 00:49:57,990 --> 00:50:00,190 Clever, clever, clever, Dan. 957 00:50:01,470 --> 00:50:05,550 The cassis mousse underneath, the rich, dense flavour of it 958 00:50:05,590 --> 00:50:09,470 is fabulous. But the bit that makes this really interesting from 959 00:50:09,510 --> 00:50:12,270 a textural flavour point of view is the clotted cream 960 00:50:12,310 --> 00:50:14,430 that you've dropped into liquid nitrogen. 961 00:50:14,470 --> 00:50:17,990 It delivers a real point of neutral deliciousness and richness to it 962 00:50:18,030 --> 00:50:21,510 because who doesn't love clotted cream? 963 00:50:21,550 --> 00:50:24,030 Dan, I just can't help but smile 964 00:50:24,070 --> 00:50:27,270 because that's just what your food does. 965 00:50:27,310 --> 00:50:28,950 Thank you. 966 00:50:28,990 --> 00:50:30,870 Really enjoying this. 967 00:50:32,230 --> 00:50:35,510 You have been one of the most humble chefs I've seen walk in here. 968 00:50:35,550 --> 00:50:38,790 Very reserved, quite unsure where he stood, 969 00:50:38,830 --> 00:50:40,870 maybe not just in the kitchen but in the world. 970 00:50:40,910 --> 00:50:42,630 Yeah. Yeah. 971 00:50:42,670 --> 00:50:45,230 I almost feel like this has been a bit of a haven for you 972 00:50:45,270 --> 00:50:50,670 to rediscover your love for your craft and for yourself. 973 00:50:50,710 --> 00:50:52,870 Whatever life goes to throw at you, 974 00:50:52,910 --> 00:50:55,870 maybe think back to this moment and the highs 975 00:50:55,910 --> 00:50:59,110 that you've had and you've given us. 976 00:51:00,830 --> 00:51:02,630 Really, take my word for it. 977 00:51:02,670 --> 00:51:04,350 We see something great in you. 978 00:51:04,390 --> 00:51:06,790 I can't say enough to you three. 979 00:51:06,830 --> 00:51:08,990 You just sparked something back in me 980 00:51:09,030 --> 00:51:11,350 what I felt when I was 17, when I first-ever walked 981 00:51:11,390 --> 00:51:12,950 into a fine-dining restaurant. 982 00:51:12,990 --> 00:51:16,470 I've really fell back in love with food. 983 00:51:16,510 --> 00:51:18,430 It's life-changing. It really is. 984 00:51:18,470 --> 00:51:21,150 This whole competition is life-changing. 985 00:51:21,190 --> 00:51:22,310 Thank you. 986 00:51:26,430 --> 00:51:27,510 Come here. 987 00:51:28,830 --> 00:51:30,470 Ha-ha! You did it. 988 00:51:30,510 --> 00:51:32,510 I'm feeling elated. 989 00:51:32,550 --> 00:51:34,870 Oh, mate. I'm so proud of you. 990 00:51:37,630 --> 00:51:40,150 They touched my heart. They really did. 991 00:51:42,830 --> 00:51:44,030 It's fantastic. 992 00:51:49,070 --> 00:51:50,590 Oh! 993 00:51:50,630 --> 00:51:51,590 Oh. 994 00:51:53,310 --> 00:51:55,070 Well, that were a final, weren't it? 995 00:51:55,110 --> 00:51:56,670 Ooh! 996 00:51:56,710 --> 00:51:57,670 Oh, my God. 997 00:51:58,950 --> 00:52:01,390 What a lovely final. And I mean that. 998 00:52:01,430 --> 00:52:02,510 Wonderful. 999 00:52:02,550 --> 00:52:05,150 Proper, proper event, as it should be. 1000 00:52:05,190 --> 00:52:07,670 When you think you've seen it all from these chefs, 1001 00:52:07,710 --> 00:52:09,910 they just come back with more. 1002 00:52:09,950 --> 00:52:11,790 Brilliant. 1003 00:52:11,830 --> 00:52:13,510 Hardly a mistake. 1004 00:52:13,550 --> 00:52:15,830 Hardly a foot set wrong in this kitchen. 1005 00:52:15,870 --> 00:52:17,470 I'm proud of all three of them. 1006 00:52:17,510 --> 00:52:19,390 Proud of all three of them. 1007 00:52:21,430 --> 00:52:24,110 Chiara today was true to form. 1008 00:52:24,150 --> 00:52:29,070 I mean, a mixture of ingredients that shouldn't work that do work. 1009 00:52:29,110 --> 00:52:32,070 From the starter to the dessert, 1010 00:52:32,110 --> 00:52:34,830 there was always a little twist. 1011 00:52:34,870 --> 00:52:37,630 You're almost now looking for it, you expect it. 1012 00:52:39,230 --> 00:52:41,550 She's in her own world, she's doing her own thing 1013 00:52:41,590 --> 00:52:45,270 and forever delivering the lovely surprise in her food, 1014 00:52:45,310 --> 00:52:47,990 which has been so delicious. 1015 00:52:48,030 --> 00:52:50,190 I think today we saw the real George. 1016 00:52:50,230 --> 00:52:52,350 Proper quality young chef. 1017 00:52:54,310 --> 00:52:58,430 Today was cookery of the finest ingredients executed beautifully. 1018 00:53:02,550 --> 00:53:07,750 Honestly, what a time to pull it out of the bag, when it really counts. 1019 00:53:07,790 --> 00:53:10,950 You look at the beauty of Dan's dishes. 1020 00:53:10,990 --> 00:53:15,070 What's behind that is an incredible amount of technical knowledge 1021 00:53:15,110 --> 00:53:17,390 and an absolutely perfect touch. 1022 00:53:19,110 --> 00:53:21,990 Layer upon layer of flavour, 1023 00:53:22,030 --> 00:53:23,430 layer upon layer of skill. 1024 00:53:24,750 --> 00:53:26,270 Exceptional cookery. 1025 00:53:27,390 --> 00:53:30,310 When he steps into this kitchen, 1026 00:53:30,350 --> 00:53:34,270 my goodness, he's got so many tricks up his sleeve! 1027 00:53:34,310 --> 00:53:37,630 I don't think Dan realises how good he is. 1028 00:53:37,670 --> 00:53:40,230 We've all proper done ourselves proud. 1029 00:53:40,270 --> 00:53:43,430 And no matter who wins, I think we're all going to celebrate 1030 00:53:43,470 --> 00:53:45,030 that win as for each other. 1031 00:53:45,070 --> 00:53:48,390 I love you both. Bring it in! 1032 00:53:48,430 --> 00:53:49,830 Come here. 1033 00:53:49,870 --> 00:53:51,670 Aw! I'm going to miss you both. 1034 00:53:51,710 --> 00:53:53,350 I'm going to miss you guys. 1035 00:53:53,390 --> 00:53:55,150 MUSIC: All The Little Lights by Passenger 1036 00:53:55,190 --> 00:53:56,470 # We're born with millions 1037 00:53:56,510 --> 00:53:59,790 # Of little lights shining in the dark 1038 00:53:59,830 --> 00:54:02,870 # And they show us the way 1039 00:54:02,910 --> 00:54:06,510 # One lights up every time you feel love in your heart 1040 00:54:08,350 --> 00:54:10,550 # One dies when it moves away... # 1041 00:54:12,670 --> 00:54:15,750 That was an incredible final Cook Off. 1042 00:54:17,510 --> 00:54:21,310 The level that you cooked at today 1043 00:54:21,350 --> 00:54:23,790 was nothing short of exceptional. 1044 00:54:25,870 --> 00:54:29,070 For me, I think the best final I've been in. 1045 00:54:30,790 --> 00:54:35,630 But as you know, there was only ever going to be one champion. 1046 00:54:35,670 --> 00:54:37,630 # We're born with millions 1047 00:54:37,670 --> 00:54:41,790 # Of little lights shining in our hearts 1048 00:54:41,830 --> 00:54:44,550 # And they die along the way 1049 00:54:44,590 --> 00:54:47,430 # Till we're old and we're cold 1050 00:54:47,470 --> 00:54:48,990 # And lying in the dark 1051 00:54:51,830 --> 00:54:54,470 # They'll all burn out one day 1052 00:54:54,510 --> 00:54:56,870 # Yeah. # 1053 00:54:59,830 --> 00:55:05,510 The professional MasterChef champion 2024 is... 1054 00:55:09,990 --> 00:55:11,230 ..Dan. 1055 00:55:12,750 --> 00:55:14,910 MUSIC: Somewhere Only We Know by Keane 1056 00:55:16,830 --> 00:55:19,110 The most deserved champion ever. 1057 00:55:22,870 --> 00:55:26,110 # This could be the end of everything... # 1058 00:55:26,150 --> 00:55:27,870 Oh! 1059 00:55:27,910 --> 00:55:29,750 George and Chiara, wow. 1060 00:55:29,790 --> 00:55:32,430 Please, please do not walk out of this kitchen and feel 1061 00:55:32,470 --> 00:55:34,750 that you've failed, because you haven't. 1062 00:55:34,790 --> 00:55:36,470 I love you, bro. 1063 00:55:36,510 --> 00:55:37,790 Thank you so much. 1064 00:55:40,190 --> 00:55:42,110 I'm so unbelievably proud of myself. 1065 00:55:42,150 --> 00:55:43,830 I wanted to give myself a challenge, 1066 00:55:43,870 --> 00:55:46,190 so I jumped on this MasterChef thing. 1067 00:55:49,110 --> 00:55:52,390 And I'll just cherish it forever. 1068 00:55:52,430 --> 00:55:55,230 No bad feelings whatsoever. 1069 00:55:55,270 --> 00:55:58,870 I've met some incredible people and cooked some incredible food. 1070 00:56:01,830 --> 00:56:06,350 Dan is such an incredible chef, a friend for life, 1071 00:56:06,390 --> 00:56:10,270 and I honestly couldn't wish this for anyone other than that man. 1072 00:56:12,870 --> 00:56:14,030 Oh... 1073 00:56:14,070 --> 00:56:16,110 This, I believe, is yours. Congratulations. 1074 00:56:16,150 --> 00:56:17,510 Thank you so much, honestly. 1075 00:56:17,550 --> 00:56:18,630 I think you need that. 1076 00:56:18,670 --> 00:56:20,110 Chef, thank you so much. 1077 00:56:20,150 --> 00:56:21,310 You did it. 1078 00:56:21,350 --> 00:56:24,710 Aw. So well deserved. Thank you so much, Chef. 1079 00:56:24,750 --> 00:56:27,590 To walk away as MasterChef champion, it means the world to me. 1080 00:56:27,630 --> 00:56:29,510 There's not been that many times where 1081 00:56:29,550 --> 00:56:31,830 I've been proud of myself in my life. 1082 00:56:33,550 --> 00:56:35,230 But I've hit the pinnacle, ain't I? 1083 00:56:37,030 --> 00:56:39,550 Dan's food has been blowing us away, 1084 00:56:39,590 --> 00:56:43,150 not just in this final but for round after round. 1085 00:56:49,190 --> 00:56:51,950 Dish after dish of absolute beauty. 1086 00:56:54,070 --> 00:56:56,070 The kind of cooking he's doing, 1087 00:56:56,110 --> 00:56:58,430 it takes years to get this right. 1088 00:56:59,870 --> 00:57:00,990 We have a star. 1089 00:57:02,350 --> 00:57:03,910 The guy is shining. 1090 00:57:03,950 --> 00:57:05,150 I tell you what, guys, 1091 00:57:05,190 --> 00:57:07,790 I can't wait to see what this chef is going to do in the future. 1092 00:57:09,470 --> 00:57:12,470 This whole competition has completely changed my life. 1093 00:57:12,510 --> 00:57:15,990 I'm always going to remember this, no matter what happens. 1094 00:57:18,270 --> 00:57:20,150 No matter where life takes me. 1095 00:57:20,190 --> 00:57:21,870 I'm forever grateful, man. 1096 00:57:24,670 --> 00:57:28,070 I can't wait to get back to the missus and to the baby, and just... 1097 00:57:28,110 --> 00:57:30,830 ..just have a Chinese, and just enjoy myself. 1098 00:57:30,870 --> 00:57:33,190 We'll see what's round the corner, I suppose! 1099 00:57:33,230 --> 00:57:36,830 # Somewhere only we know... # 1100 00:57:41,270 --> 00:57:43,390 MUSIC: Dream On by Amy Macdonald 1101 00:57:43,430 --> 00:57:46,390 # Live on and dream on 1102 00:57:46,430 --> 00:57:49,190 # I'm on top of the world and I'm on the right track 1103 00:57:49,230 --> 00:57:53,150 # I'm on top of the world and I won't look back 1104 00:57:53,190 --> 00:57:57,390 # Live on and dream on 1105 00:57:57,430 --> 00:58:00,150 # I'm on top of the world and I'm on the right track 1106 00:58:00,190 --> 00:58:01,390 # I'm on top of the world and I won't look back 1107 00:58:01,430 --> 00:58:01,590 # I'm on top of the world and I won't look back 1108 00:58:01,630 --> 00:58:02,950 # I'm on top of the world and I won't look back 1109 00:58:02,990 --> 00:58:05,670 # I was living for the weekend 1110 00:58:05,710 --> 00:58:07,590 # The drinks are on me... #