1
00:00:05,387 --> 00:00:09,473
And the battle for the title
is almost over.
2
00:00:09,498 --> 00:00:11,912
Failure, for me, is not an option.
3
00:00:11,937 --> 00:00:14,042
Adapt or die.
Yeah, you have to keep going.
4
00:00:14,067 --> 00:00:15,803
You have to try harder.
5
00:00:15,828 --> 00:00:17,723
The experience has been intense.
6
00:00:17,748 --> 00:00:19,933
It has completely
taken over my life.
7
00:00:19,958 --> 00:00:21,323
Final four sounds amazing,
8
00:00:21,348 --> 00:00:24,162
but obviously final three
sounds even better.
9
00:00:24,187 --> 00:00:26,653
I think the further you get
into the competition,
10
00:00:26,678 --> 00:00:29,103
the more you become consumed.
11
00:00:29,128 --> 00:00:30,932
Love the adrenaline of it all.
12
00:00:30,957 --> 00:00:33,182
I'm raring to go.
13
00:00:33,207 --> 00:00:35,983
When I asked my husband, "Did
you think I would get this far?"
14
00:00:36,008 --> 00:00:38,182
The answer was, "Nope."
15
00:00:38,207 --> 00:00:39,673
Now I'm here,
16
00:00:39,698 --> 00:00:43,103
I'm going to go in there
and wow John and Gregg.
17
00:00:43,128 --> 00:00:49,103
Tonight, the four finalists cook
off to secure a coveted place...
18
00:00:49,128 --> 00:00:50,463
0h!
19
00:00:50,488 --> 00:00:53,382
...in this year's MasterChef final...
20
00:00:53,407 --> 00:00:54,823
Push, push, push, push.
21
00:00:54,848 --> 00:00:58,673
...and face their most daunting
challenge yet.
22
00:00:58,698 --> 00:01:02,593
Working under world-renowned chef
Gordon Ramsay...
23
00:01:02,618 --> 00:01:03,853
The wheels have come off.
24
00:01:03,878 --> 00:01:05,463
Let's get some energy in here.
25
00:01:05,488 --> 00:01:07,182
...at Chef's Table.
26
00:01:07,207 --> 00:01:08,493
That is brilliant.
27
00:01:08,518 --> 00:01:10,023
You can't fault it.
28
00:01:10,048 --> 00:01:12,312
Four extraordinary talents.
29
00:01:12,337 --> 00:01:15,213
This right now
is their biggest cook-off.
30
00:01:15,238 --> 00:01:18,493
This is for a place
in the MasterChef final.
31
00:01:42,368 --> 00:01:45,062
This, without doubt,
is your most important dish
32
00:01:45,087 --> 00:01:48,103
of the whole competition.
33
00:01:48,128 --> 00:01:51,103
The quality of your dish
will decide which of you
34
00:01:51,128 --> 00:01:54,573
make it through to the final three.
35
00:01:54,598 --> 00:01:57,543
Don't leave here with any regrets.
36
00:01:59,008 --> 00:02:04,743
You have one hour and 45 minutes
for your interpretation
37
00:02:04,768 --> 00:02:06,673
of a classic dish.
38
00:02:08,087 --> 00:02:11,182
You have to deliver.
39
00:02:11,207 --> 00:02:13,903
No two ways about it.
40
00:02:13,928 --> 00:02:16,983
We wish you all
the very, very best of luck.
41
00:02:17,008 --> 00:02:18,983
Let's cook.
42
00:02:22,008 --> 00:02:25,343
A classic dish is known
all around the world,
43
00:02:25,368 --> 00:02:28,413
eaten in homes
and the best dining rooms.
44
00:02:28,438 --> 00:02:30,312
It's been honed, it's beautiful.
45
00:02:30,337 --> 00:02:32,543
It's comforting, it's exciting.
46
00:02:33,798 --> 00:02:36,663
They've got to make this
absolutely brilliant.
47
00:02:38,568 --> 00:02:44,312
I never imagined that I would be
good enough to get to this stage.
48
00:02:44,337 --> 00:02:48,312
Just such an amazing feeling
to be here right now in this moment.
49
00:02:51,848 --> 00:02:55,233
Eddie's culinary heart
is set in France.
50
00:02:55,258 --> 00:02:57,743
He loves French classic food.
51
00:02:58,878 --> 00:03:03,773
We also know that he has
a love affair with Indian spicy.
52
00:03:03,798 --> 00:03:06,312
So which way
is he going to go today?
53
00:03:08,878 --> 00:03:11,023
Eddie, what's with the bow tie?
54
00:03:11,048 --> 00:03:13,703
Classic Dish Day,
I've come dressed as Keith Floyd.
55
00:03:13,728 --> 00:03:16,132
This is great. So who else
do you dress up as, then?
56
00:03:16,157 --> 00:03:18,903
I've done a Mr Bean before. Mr
Bean's a good one. Yeah, yeah, yeah.
57
00:03:18,928 --> 00:03:20,413
You do impressions of people?
58
00:03:20,438 --> 00:03:22,023
I can do one of you. Go on, then.
59
00:03:22,048 --> 00:03:23,182
Cor, that's delicious.
60
00:03:23,207 --> 00:03:25,543
I'll eat the whole plate.
61
00:03:25,568 --> 00:03:28,623
Well, it's a bit Dick Van Dyke,
but you're getting there.
62
00:03:30,568 --> 00:03:33,463
Have we got a French classic
in this, this round?
63
00:03:33,488 --> 00:03:37,213
Well, we've got an Indian classic,
dressed as a French classic dish.
64
00:03:37,238 --> 00:03:39,343
OK. So it's a lamb rogan josh,
65
00:03:39,368 --> 00:03:42,903
and a classic French potato gratin,
pommes Anna.
66
00:03:42,928 --> 00:03:45,382
So I really like to play
and combine the two.
67
00:03:45,407 --> 00:03:47,312
Floyd in pink. Good luck.
68
00:03:47,337 --> 00:03:49,103
Thank you.
69
00:03:50,488 --> 00:03:54,382
Eddie's got pommes Anna,
crispy, sliced potatoes
70
00:03:54,407 --> 00:03:56,413
and you've got a rump of lamb.
71
00:03:56,438 --> 00:03:58,573
The lamb cookery needs
to be perfect,
72
00:03:58,598 --> 00:04:00,593
otherwise there'll be nowhere
to hide.
73
00:04:00,618 --> 00:04:05,773
And then he's bringing a rogan josh
peppery spicy sauce to it.
74
00:04:07,128 --> 00:04:09,823
We know that when we have Indian
food, we have pickles with it.
75
00:04:09,848 --> 00:04:11,823
Something which is
really sharp and hot,
76
00:04:11,848 --> 00:04:14,823
and he's going to use the pumpkin
in the same way.
77
00:04:14,848 --> 00:04:19,743
But, for me, this dish relies
upon that sauce to make it stand out
78
00:04:19,768 --> 00:04:21,623
because, if that sauce
does not stand out,
79
00:04:21,648 --> 00:04:23,663
we've got lamb and potatoes.
80
00:04:24,978 --> 00:04:26,463
That's not a classic dish.
81
00:04:28,488 --> 00:04:30,773
So if Keith Floyd was here,
and the judges were tasting it,
82
00:04:30,798 --> 00:04:32,262
and they didn't like it, he'd say,
83
00:04:32,287 --> 00:04:34,132
"Well, I don't care,
I'm bloody enjoying it,
84
00:04:34,157 --> 00:04:38,062
"and I'm going to have a glass
of wine with it as well."
85
00:04:38,087 --> 00:04:40,103
I wouldn't do that.
That's not my style,
86
00:04:40,128 --> 00:04:42,823
but hopefully they will enjoy it.
87
00:04:45,848 --> 00:04:47,593
Radha's had
an incredible competition,
88
00:04:47,618 --> 00:04:49,132
the youngest contestant here.
89
00:04:49,157 --> 00:04:51,413
She's very good with Indian spicy.
90
00:04:51,438 --> 00:04:54,703
She's got style and she is clever.
91
00:04:54,728 --> 00:04:56,743
And her desserts are magical.
92
00:04:58,768 --> 00:05:01,493
I'll tell you what, what Radha's
going to do, I don't know,
93
00:05:01,518 --> 00:05:03,623
but I hope it's exciting.
94
00:05:04,688 --> 00:05:06,343
The more I've cooked
in this competition,
95
00:05:06,368 --> 00:05:07,743
the more confidence I've got.
96
00:05:07,768 --> 00:05:11,262
You can do this, like,
you're getting through the rounds.
97
00:05:11,287 --> 00:05:14,663
I haven't practised this dish
as many times as I wanted,
98
00:05:14,688 --> 00:05:17,663
but all of the elements
I know I can do.
99
00:05:17,688 --> 00:05:19,773
So I've just got to stay focused
100
00:05:19,798 --> 00:05:22,062
and hopefully they'll all work
together on the plate.
101
00:05:24,798 --> 00:05:26,853
Radha, you're doing a dessert.
I am indeed.
102
00:05:26,878 --> 00:05:28,743
Why? It's a place
for the final three,
103
00:05:28,768 --> 00:05:30,853
so I want to play to my strengths
as much as I can.
104
00:05:30,878 --> 00:05:33,543
So the classic
is a Black Forest gateau.
105
00:05:33,568 --> 00:05:36,382
Are you deconstructing
a Black Forest gateau?
106
00:05:36,407 --> 00:05:39,853
I am indeed. Deconstructing
a Black Forest gateau.
107
00:05:39,878 --> 00:05:41,663
You've got a law degree. Mm-hm.
108
00:05:41,688 --> 00:05:44,623
Are you now considering possibly
a career in food?
109
00:05:44,648 --> 00:05:46,773
Being a lawyer was never my dream.
110
00:05:46,798 --> 00:05:49,023
Being in the food industry,
and having my own business
111
00:05:49,048 --> 00:05:51,463
is definitely my dream now.
112
00:05:54,438 --> 00:05:57,663
Radha's dish is inspired
by a Black Forest gateau.
113
00:05:57,688 --> 00:06:00,573
We've got a chocolate brownie
going on the plate.
114
00:06:02,407 --> 00:06:06,663
The cream element is going to be
a mascarpone and Kirsch cream.
115
00:06:06,688 --> 00:06:09,062
We've got cherry ice cream,
which is flavoured with yoghurt,
116
00:06:09,087 --> 00:06:10,853
so it's going to be quite sharp.
117
00:06:10,878 --> 00:06:12,463
Hm, hm, hm.
118
00:06:12,488 --> 00:06:14,903
And then we get a cherry cocktail
as well at the end
119
00:06:14,928 --> 00:06:16,743
with whisky in it.
120
00:06:20,728 --> 00:06:22,463
Where did you learn to make
cocktails?
121
00:06:22,488 --> 00:06:24,953
At home with my dad during lockdown.
122
00:06:24,978 --> 00:06:29,382
I think the real challenging one
here is the chocolate shard.
123
00:06:29,407 --> 00:06:32,132
We've got popping candy in there
as well for an element of fun.
124
00:06:34,798 --> 00:06:37,062
I like the idea of this.
125
00:06:37,087 --> 00:06:38,903
I think all of the textures
and the flavours
126
00:06:38,928 --> 00:06:41,853
are going to work well and they
should all come together as well.
127
00:06:41,878 --> 00:06:44,312
I hope.
But we'll just have to wait and see.
128
00:06:44,337 --> 00:06:47,213
We'll have to wait and see.
129
00:06:47,238 --> 00:06:49,213
An hour is gone.
130
00:06:49,238 --> 00:06:51,623
You've got 45 minutes left, please.
131
00:06:55,728 --> 00:06:58,132
I am shaking today.
132
00:06:58,157 --> 00:07:01,182
We know that Sarah loves
classic technique, we also know
133
00:07:01,207 --> 00:07:05,413
that she loves to champion
the fabulous produce of Scotland.
134
00:07:05,438 --> 00:07:08,663
She's really focused on her food,
135
00:07:08,688 --> 00:07:12,132
but, at times she puts herself
under too much pressure.
136
00:07:12,157 --> 00:07:15,023
I think it's curtains
every single time I cook.
137
00:07:15,048 --> 00:07:17,262
When we were in Ireland,
138
00:07:17,287 --> 00:07:20,853
I didn't feel like I did
my best there at all.
139
00:07:20,878 --> 00:07:22,573
It's just falling to pieces.
140
00:07:22,598 --> 00:07:26,213
It's a total mess. Oh, my life.
141
00:07:26,238 --> 00:07:28,823
The last ten minutes, I tend to lose
the plot, so I'm going to try
142
00:07:28,848 --> 00:07:30,983
not to do that today.
143
00:07:34,157 --> 00:07:36,463
What is your classic dish, please?
144
00:07:36,488 --> 00:07:39,853
My classic dish is
haggis, neeps and tatties.
145
00:07:39,878 --> 00:07:42,932
Traditionally, it doesn't tend
to look very fine dining,
146
00:07:42,957 --> 00:07:45,262
so I want to kind of elevate it
a little bit, and this one
147
00:07:45,287 --> 00:07:46,773
really makes me happy.
148
00:07:46,798 --> 00:07:49,213
Your time in Ireland,
what was the biggest lesson?
149
00:07:49,238 --> 00:07:51,743
Don't lose your head.
I just lost my head.
150
00:07:51,768 --> 00:07:56,023
Just had a stern word with myself
today about staying focused
151
00:07:56,048 --> 00:07:59,062
and staying calm
and just to get it out there.
152
00:07:59,087 --> 00:08:01,543
Sarah, I hope it's delicious.
153
00:08:01,568 --> 00:08:04,103
So do I.
154
00:08:04,128 --> 00:08:08,182
We're taking a classic haggis,
neeps and tatties, and we're trying
155
00:08:08,207 --> 00:08:12,463
to make it fine dining,
not an easy thing to do.
156
00:08:12,488 --> 00:08:15,213
We've got the haggis
going inside brick pastry,
157
00:08:15,238 --> 00:08:16,663
which is like filo.
158
00:08:16,688 --> 00:08:18,213
Inside with that haggis,
159
00:08:18,238 --> 00:08:20,703
she's got sausage meat to be able
to give it more of a texture.
160
00:08:20,728 --> 00:08:24,132
So it's a deep-fried sausage roll,
in a way.
161
00:08:24,157 --> 00:08:26,132
That cannon of lamb
has got to be cooked perfectly
162
00:08:26,157 --> 00:08:28,382
all the way through.
It's got to be pink.
163
00:08:28,407 --> 00:08:30,062
We've got a whisky sauce,
164
00:08:30,087 --> 00:08:32,262
which she's going to finish off
with some cream.
165
00:08:32,287 --> 00:08:33,743
Potato scones.
166
00:08:33,768 --> 00:08:36,182
We've got some cabbage,
and we've got some kale.
167
00:08:38,087 --> 00:08:41,182
There's a huge amount
going on on that plate.
168
00:08:41,207 --> 00:08:44,132
Oh, I've practised this one
a fair few times
169
00:08:44,157 --> 00:08:47,312
and managed to get it
in the time every time.
170
00:08:47,337 --> 00:08:49,413
When I'm really rude to you
with ten minutes to go,
171
00:08:49,438 --> 00:08:51,663
you'll know that it's all
gone out the window.
172
00:08:53,238 --> 00:08:56,573
They're no use. It's like pancakes.
First one never works.
173
00:09:00,598 --> 00:09:05,413
Pookie has Chinese
and Thai influences in her food.
174
00:09:05,438 --> 00:09:09,062
I've got no idea which classic dish
she's going to do today,
175
00:09:09,087 --> 00:09:11,413
but I find it hard
to believe she's going to do it
176
00:09:11,438 --> 00:09:14,043
without a little bit
of Pookie magic.
177
00:09:15,788 --> 00:09:19,433
I think that they probably get it
now, that I'm not normal.
178
00:09:21,898 --> 00:09:25,763
I don't think other people
would be this bonkers.
179
00:09:25,788 --> 00:09:27,923
Ah—ha—ha. Pookie.
180
00:09:27,948 --> 00:09:29,843
Calm down, woman.
181
00:09:31,357 --> 00:09:36,563
Today, probably more subtle
in comparison to my other dishes.
182
00:09:37,618 --> 00:09:41,363
But subtle can be so beautiful.
183
00:09:43,107 --> 00:09:45,923
I'm doing something
close to my heart.
184
00:09:45,948 --> 00:09:47,433
If we go to the restaurant,
185
00:09:47,458 --> 00:09:50,923
one of the dishes that I remember
my mum order is snow fish.
186
00:09:50,948 --> 00:09:53,402
Where does the term
snow fish come from?
187
00:09:53,427 --> 00:09:56,563
It's just a fancy term that
the restaurant named their dish.
188
00:09:56,588 --> 00:09:58,723
There's no such thing as snow fish.
189
00:09:58,748 --> 00:10:01,072
So the fish that I choose today
190
00:10:01,097 --> 00:10:04,952
is actually black cod with ginger,
spring onion, sesame oil.
191
00:10:04,977 --> 00:10:08,233
So, of course, it's going
to be my touch to it.
192
00:10:08,258 --> 00:10:12,152
Pookie style to it. By serving
the fish over the dry ice,
193
00:10:12,177 --> 00:10:15,793
so you have the visualise
of the smoke, the steam.
194
00:10:18,148 --> 00:10:21,072
Pookie's dish is based
upon a classic Hong Kong dish,
195
00:10:21,097 --> 00:10:23,123
which is steamed whole fish,
196
00:10:23,148 --> 00:10:25,843
and it's sort of like
a Saturday night comfort food.
197
00:10:27,818 --> 00:10:30,683
That black cod
should be velvety smooth.
198
00:10:30,708 --> 00:10:33,233
Really, really beautiful.
199
00:10:33,258 --> 00:10:36,723
That's going to be served on Pookie
rice, which is bright green.
200
00:10:36,748 --> 00:10:39,793
It's got the flavours of shiitake
mushrooms and spring onions
201
00:10:39,818 --> 00:10:41,233
and ginger going through it.
202
00:10:41,258 --> 00:10:43,202
Ooh, yummy.
203
00:10:43,227 --> 00:10:47,003
The fish is going to come
on dry ice, and then Pookie
204
00:10:47,028 --> 00:10:49,643
is going to sprinkle snow over it.
205
00:10:49,668 --> 00:10:54,563
And the snow is little balls
of white soy and cream.
206
00:10:54,588 --> 00:10:57,793
So I need to check
once it's set a little bit more.
207
00:10:57,818 --> 00:10:59,402
WQW!
208
00:10:59,427 --> 00:11:01,322
There's lots of theatre
going on here...
209
00:11:01,347 --> 00:11:03,322
My God. Yep, I've got
quite a lot to do.
210
00:11:03,347 --> 00:11:06,202
...but I hope it doesn't detract
from the flavour.
211
00:11:06,227 --> 00:11:09,322
Steamed fish with ginger
and spring onions is glorious.
212
00:11:10,998 --> 00:11:13,202
So how many minutes
we got left, again?
213
00:11:13,227 --> 00:11:14,793
You have ten minutes.
214
00:11:18,748 --> 00:11:21,402
So much resting on this right now.
215
00:11:21,427 --> 00:11:24,723
To have come so far and not make it
to the final three
216
00:11:24,748 --> 00:11:26,363
is heartbreaking.
217
00:11:26,388 --> 00:11:28,282
Perfect.
218
00:11:32,097 --> 00:11:33,793
Yes.
219
00:11:35,028 --> 00:11:37,003
I'm shaking.
220
00:11:37,028 --> 00:11:38,593
Come on, the Pooks.
221
00:11:38,618 --> 00:11:40,723
I'm trying, Gregg, thank you.
222
00:11:40,748 --> 00:11:44,072
Everything seems to be on track.
No panic.
223
00:11:46,818 --> 00:11:48,643
Agh.
224
00:11:48,668 --> 00:11:50,433
Push, push, push, push.
225
00:11:54,097 --> 00:11:56,233
Right, how much time have I got,
do you think?
226
00:11:56,258 --> 00:11:57,513
We have three minutes.
227
00:11:57,538 --> 00:11:59,483
Right, thank you.
228
00:12:00,748 --> 00:12:03,763
Oh. Come on, Pookie.
Quick, quick, quick, quick.
229
00:12:03,788 --> 00:12:06,402
Yeah, yeah, yeah, yeah, yeah.
230
00:12:08,948 --> 00:12:11,043
What have I done? What have I done?
231
00:12:15,788 --> 00:12:17,072
That's it. Stop.
232
00:12:17,097 --> 00:12:18,952
Well done.
233
00:12:18,977 --> 00:12:20,973
My God.
234
00:12:20,998 --> 00:12:22,513
Scary.
235
00:12:24,388 --> 00:12:26,763
I'm not swearing or crying.
236
00:12:28,898 --> 00:12:30,923
Fingers crossed.
237
00:12:36,307 --> 00:12:41,043
Inspired by the Indian classic,
lamb rogan josh,
238
00:12:41,068 --> 00:12:45,402
Eddie's dish is rump of lamb
239
00:12:45,427 --> 00:12:51,233
with savoy cabbage, spiced
with cumin, ginger and green chilli,
240
00:12:51,258 --> 00:12:56,723
pickled pumpkin, a pumpkin,
fennel and coriander crumb,
241
00:12:56,748 --> 00:13:01,593
served with a rogan josh sauce
and pommes Anna.
242
00:13:07,538 --> 00:13:09,072
Your lamb is crispy
on the outside
243
00:13:09,097 --> 00:13:11,322
with a little bit of fat
cooked beautifully.
244
00:13:11,347 --> 00:13:14,402
Your potatoes are buttery
but crisp on the outside.
245
00:13:14,427 --> 00:13:16,363
The cabbage you've cooked
all the way through,
246
00:13:16,388 --> 00:13:19,643
but there's still a little crack
of mustard seed running through it,
247
00:13:19,668 --> 00:13:22,793
which means that when you bite
into it, there's a small explosion.
248
00:13:22,818 --> 00:13:25,793
There's the sharpness that is inside
that pickled pumpkin,
249
00:13:25,818 --> 00:13:29,843
which I think is beautiful with the
sweetness that comes from the lamb.
250
00:13:29,868 --> 00:13:32,593
It's great, Eddie.
251
00:13:32,618 --> 00:13:34,513
Thank you.
252
00:13:34,538 --> 00:13:37,322
It's a gloriously-flavoured dish,
253
00:13:37,347 --> 00:13:39,233
but what is really making it
254
00:13:39,258 --> 00:13:42,873
is the quality,
the flavour and the spiciness
255
00:13:42,898 --> 00:13:44,683
of that creamy smoky sauce,
256
00:13:44,708 --> 00:13:47,643
and the wonderful sharpness
on those pumpkins.
257
00:13:49,508 --> 00:13:51,593
It's just delicious.
258
00:13:55,177 --> 00:13:59,072
Yeah, I'm feeling really happy,
I think I did it justice.
259
00:13:59,097 --> 00:14:01,402
I couldn't be more pleased
with that.
260
00:14:09,068 --> 00:14:12,793
Radha's dish is a deconstructed
Black Forest gateau.
261
00:14:12,818 --> 00:14:19,322
Chocolate brownie with chocolate
soil, mascarpone cream, cherry gel,
262
00:14:19,347 --> 00:14:24,202
a cherry yoghurt ice cream,
popping candy chocolate shards,
263
00:14:24,227 --> 00:14:26,643
cherries poached in cherry liqueur,
264
00:14:26,668 --> 00:14:29,433
and a cherry and whisky cocktail.
265
00:14:29,458 --> 00:14:32,233
I think at this stage
of the competition with ice cream,
266
00:14:32,258 --> 00:14:34,923
it needs to look like
it's being served in a restaurant
267
00:14:34,948 --> 00:14:36,723
rather than being served at home.
268
00:14:36,748 --> 00:14:37,843
Yeah.
269
00:14:37,868 --> 00:14:40,723
Little bits of detail
will always make a difference.
270
00:14:46,347 --> 00:14:48,282
I'm sad the ice cream
doesn't have
271
00:14:48,307 --> 00:14:50,723
a lovely sheen across the top of it
because it tastes great.
272
00:14:50,748 --> 00:14:53,322
The real flavour of cherries
running all the way through it
273
00:14:53,347 --> 00:14:57,563
and it's really creamy,
and I like that a lot.
274
00:14:57,588 --> 00:14:59,873
Your chocolate brownie is good.
It's got a crispy outside.
275
00:14:59,898 --> 00:15:02,923
It's soft and fudgy in the centre.
276
00:15:02,948 --> 00:15:06,123
I think that's great,
but that needs more cherry jam.
277
00:15:06,148 --> 00:15:08,643
It needs more of that cream
because that chocolate soil
278
00:15:08,668 --> 00:15:10,793
dries your mouth out really quickly.
279
00:15:10,818 --> 00:15:12,843
I love your flavours, though.
280
00:15:13,868 --> 00:15:15,723
Nicely-flavoured ice cream.
281
00:15:15,748 --> 00:15:17,513
Well made brownie.
282
00:15:17,538 --> 00:15:19,923
The shard with the popping candy
is a good idea.
283
00:15:19,948 --> 00:15:23,003
I'd like to see you do more.
284
00:15:23,028 --> 00:15:26,322
I'd like you to have used a stencil
for your chocolate
285
00:15:26,347 --> 00:15:28,723
so that we could get
some leaf shapes.
286
00:15:28,748 --> 00:15:31,593
But I have to say you've stayed true
to the flavours
287
00:15:31,618 --> 00:15:34,003
of Black Forest gateau,
and they do work, don't they?
288
00:15:34,028 --> 00:15:37,282
Cherry, chocolate, cream?
You can't go wrong.
289
00:15:41,068 --> 00:15:43,923
The shard, maybe doing that
in the shape of a leaf,
290
00:15:43,948 --> 00:15:47,003
which is annoying because my mum
literally said that,
291
00:15:47,028 --> 00:15:49,923
which is why
I'm a little bit sort of upset.
292
00:15:49,948 --> 00:15:52,593
The advice was there
and I just ignored it.
293
00:15:57,068 --> 00:16:01,282
Sarah's take on the classic
haggis, neeps and tatties
294
00:16:01,307 --> 00:16:04,322
is a cannon of lamb,
deep-fried haggis,
295
00:16:04,347 --> 00:16:06,402
wrapped in
feuille de brick pastry...
296
00:16:07,788 --> 00:16:12,593
...potato fondant,
crispy kale, neep puree,
297
00:16:12,618 --> 00:16:16,282
tattie scone, puffed pearl barley,
298
00:16:16,307 --> 00:16:20,123
pickled shallot shells,
roasted onion puree
299
00:16:20,148 --> 00:16:22,043
and a whisky sauce.
300
00:16:27,618 --> 00:16:32,043
I think your haggis inside the crisp
brick pastry was a great idea.
301
00:16:32,068 --> 00:16:34,923
Your potato fondant
is really, really buttery.
302
00:16:34,948 --> 00:16:36,433
It's absolutely delicious.
303
00:16:36,458 --> 00:16:40,043
The neep puree, a little bit grainy,
could be a bit smoother.
304
00:16:40,068 --> 00:16:45,072
The problem I've got is the cookery
of the lamb is too under for me.
305
00:16:45,097 --> 00:16:48,123
I don't think the middle of this
has seen very much heat at all.
306
00:16:50,618 --> 00:16:52,433
My lamb is cooked OK.
307
00:16:52,458 --> 00:16:54,763
Underneath that,
a good sauce with whisky.
308
00:16:54,788 --> 00:16:57,072
Love your haggis
inside the crispy brick.
309
00:16:57,097 --> 00:16:58,513
I think that's delicious.
310
00:16:58,538 --> 00:17:01,363
The big problem I've got here
is these little tattie scones.
311
00:17:01,388 --> 00:17:04,123
That is what's commonly known
as burnt.
312
00:17:06,227 --> 00:17:08,402
Yeah, I'm not feeling great
after that.
313
00:17:08,427 --> 00:17:11,143
It didn't go as well as I'd hoped.
314
00:17:11,168 --> 00:17:13,402
The tattie scone
with the burning on the bottom,
315
00:17:13,427 --> 00:17:16,003
that's just a case of me
not flipping it over to check it,
316
00:17:16,028 --> 00:17:18,083
which was really frustrating.
317
00:17:21,187 --> 00:17:25,803
Finally, it's Pookie's
Cantonese steamed snow fish.
318
00:17:31,948 --> 00:17:36,523
Steamed black cod with
spring onions, soy and ginger,
319
00:17:36,548 --> 00:17:40,322
shiitake mushrooms, green rice,
320
00:17:40,347 --> 00:17:44,483
ginger and yuzu foam
with a white soy snow.
321
00:17:45,788 --> 00:17:47,402
That's a lovely looking dish.
322
00:17:47,427 --> 00:17:48,793
Oh, thank you.
323
00:17:48,818 --> 00:17:51,593
It's got elegance,
and it's interesting.
324
00:17:58,868 --> 00:18:02,402
The fish is beautiful,
flaking, and falling apart.
325
00:18:02,427 --> 00:18:05,683
I've got subtle sesame,
almost nuttiness.
326
00:18:05,708 --> 00:18:07,763
I've got the beefiness
of the mushrooms.
327
00:18:07,788 --> 00:18:09,713
We've seen you give
blue rice before.
328
00:18:09,738 --> 00:18:14,123
You've now given us bright green
rice, but it's very nicely cooked.
329
00:18:14,148 --> 00:18:15,713
I love this foam.
330
00:18:15,738 --> 00:18:17,793
Just the light touch of ginger.
331
00:18:17,818 --> 00:18:21,202
This, for me, is one of
the best dishes you've delivered.
332
00:18:21,227 --> 00:18:23,322
I think there's such subtlety,
333
00:18:23,347 --> 00:18:26,043
and such lightness and beauty.
334
00:18:26,068 --> 00:18:28,123
Thank you so much. Thank you.
335
00:18:29,388 --> 00:18:32,873
Those little pearls, which shouldn't
taste of anything, are salty
336
00:18:32,898 --> 00:18:35,513
with soy, but rich and creamy
with soy milk.
337
00:18:35,538 --> 00:18:38,793
You, I think for the first time,
have got to the stage
338
00:18:38,818 --> 00:18:40,763
where you understand
how to have your fun,
339
00:18:40,788 --> 00:18:43,513
but keep the heart, the soul
and the flavour of a dish
340
00:18:43,538 --> 00:18:45,202
true to what it should be.
341
00:18:45,227 --> 00:18:47,152
And that's what this is.
342
00:18:51,068 --> 00:18:52,713
They love it.
343
00:18:52,738 --> 00:18:54,363
Just don't know what else to say.
344
00:18:54,388 --> 00:18:57,123
I'm really, really happy-
345
00:18:58,538 --> 00:18:59,563
Thank you.
346
00:18:59,588 --> 00:19:01,402
Well done.
347
00:19:01,427 --> 00:19:07,233
I miss home. That dish
does send me into that zone.
348
00:19:16,898 --> 00:19:20,123
One of the most important cook-offs
in the whole competition,
349
00:19:20,148 --> 00:19:23,763
and for you and I the most
difficult judging decision
350
00:19:23,788 --> 00:19:25,713
of the whole competition.
351
00:19:25,738 --> 00:19:29,873
What comes up next is so massive
352
00:19:29,898 --> 00:19:33,483
that we have to be
absolutely confident
353
00:19:33,508 --> 00:19:38,513
whoever goes through is going to be
able to cope with the pressure.
354
00:19:38,538 --> 00:19:41,483
It would just be such
an unbelievable, brilliant feeling
355
00:19:41,508 --> 00:19:43,763
to get into the final three.
356
00:19:43,788 --> 00:19:46,483
It would be
the greatest achievement yet.
357
00:19:50,028 --> 00:19:52,402
It would be like a dream come true.
358
00:19:53,427 --> 00:19:56,433
I can't wait to hear the result.
359
00:20:00,508 --> 00:20:03,763
It's so, so close now
to the final cook-off.
360
00:20:03,788 --> 00:20:07,043
But it is a competition
and someone has got to go home.
361
00:20:07,068 --> 00:20:09,363
Yeah, just not feeling
too confident.
362
00:20:12,563 --> 00:20:15,416
This is probably
the worst time to go home, really.
363
00:20:15,441 --> 00:20:17,416
You know, you're so close
to it there.
364
00:20:17,441 --> 00:20:19,935
So, yeah, I think this is
going to be a tough one.
365
00:20:22,651 --> 00:20:24,826
Everyone here,
no matter what happens,
366
00:20:24,851 --> 00:20:27,385
we've all done
the most fantastic job.
367
00:20:27,410 --> 00:20:31,626
To be here to represent a different
part of the world, every single one
368
00:20:31,651 --> 00:20:34,026
of us... Yes. ..it's so great to see
369
00:20:34,051 --> 00:20:37,305
and just wish everyone
the best of luck.
370
00:20:37,330 --> 00:20:42,026
# Oh, today,
I'm just a drop of water
371
00:20:43,601 --> 00:20:47,696
# And I'm running down
a mountainside
372
00:20:50,441 --> 00:20:54,746
# Come tomorrow
I'll be in the ocean... #
373
00:20:57,931 --> 00:21:02,216
There's no doubt about it
that you four are really gifted.
374
00:21:05,881 --> 00:21:10,696
But, as you know, we sadly
have to say goodbye to one of you.
375
00:21:17,051 --> 00:21:19,986
This has been
a really tough decision.
376
00:21:21,261 --> 00:21:25,666
# Maybe we could be
the start of something
377
00:21:28,011 --> 00:21:31,416
# Be together
at the start of time. #
378
00:21:31,441 --> 00:21:35,305
The contestant
leaving the competition is...
379
00:21:35,330 --> 00:21:39,986
# There's a ghost
upon the moor tonight
380
00:21:40,011 --> 00:21:44,466
# It's like the sun came out... #
381
00:21:44,491 --> 00:21:46,416
...Sarah.
382
00:21:48,931 --> 00:21:51,346
You have had an amazing competition.
383
00:21:51,371 --> 00:21:53,185
You really have. Incredible.
384
00:21:53,210 --> 00:21:55,305
Thank you so much
for everything you've done.
385
00:21:55,330 --> 00:21:57,305
Thanks very much.
386
00:22:02,971 --> 00:22:04,906
Yeah, I'm devastated.
387
00:22:06,931 --> 00:22:09,466
It has been really, really special.
388
00:22:09,491 --> 00:22:12,106
It's been
a life—changing experience.
389
00:22:13,441 --> 00:22:15,626
I'll just miss the buzz of it all.
390
00:22:15,651 --> 00:22:20,596
I'd say to anyone, take the chance
because absolutely it's worth it.
391
00:22:26,230 --> 00:22:29,716
The final three, very well done.
392
00:22:29,741 --> 00:22:31,516
Oh, my God!
393
00:22:31,541 --> 00:22:33,155
We are final three.
394
00:22:33,180 --> 00:22:34,846
You two are still the same heat.
395
00:22:34,871 --> 00:22:36,846
Yeah, yeah.
396
00:22:36,871 --> 00:22:38,247
WQW!
397
00:22:38,272 --> 00:22:41,708
One of you three is going to win
this year's competition.
398
00:22:41,733 --> 00:22:47,118
But first, we have
an extraordinary challenge for you.
399
00:22:47,143 --> 00:22:52,788
Now you will be cooking for a table
of culinary legends
400
00:22:52,813 --> 00:22:56,788
and guided by one of Britain's
greatest chefs.
401
00:22:56,813 --> 00:22:59,197
Oh, my God.
I can't believe it.
402
00:23:00,983 --> 00:23:04,038
Ladies and gentlemen,
get yourselves ready
403
00:23:04,063 --> 00:23:06,358
for an experience beyond belief.
404
00:23:08,063 --> 00:23:09,508
Oh, my God. Well done.
405
00:23:09,533 --> 00:23:11,478
Well done. Well done, guys.
406
00:23:16,703 --> 00:23:21,248
In the heart of London's fashionable
Chelsea lies a restaurant
407
00:23:21,273 --> 00:23:24,588
with a reputation unsurpassed
in Britain today.
408
00:23:27,422 --> 00:23:31,508
Restaurant Gordon Ramsay,
Royal Hospital Road.
409
00:23:32,733 --> 00:23:37,118
21 years at three-star Michelin,
it's equivalent to winning
410
00:23:37,143 --> 00:23:39,397
the Champions League every year.
411
00:23:39,422 --> 00:23:41,428
It's a journey to get there.
412
00:23:43,342 --> 00:23:46,038
Maintaining it is even harder.
413
00:23:46,063 --> 00:23:49,197
And that's just done with drive,
414
00:23:49,222 --> 00:23:54,118
passion and absolute attention
to detail.
415
00:23:54,143 --> 00:23:58,277
Classically—trained by some
of the world's greatest chefs.
416
00:23:59,503 --> 00:24:04,228
From the outset, Gordon
was determined to be recognised.
417
00:24:04,253 --> 00:24:05,558
I trained with the very best.
418
00:24:05,583 --> 00:24:07,317
Marco Pierre White
was a huge influence.
419
00:24:07,342 --> 00:24:11,147
He gave me this level of finesse
that I never thought I'd get.
420
00:24:11,172 --> 00:24:14,348
Albert Roux, the magical foundation
of French cuisine
421
00:24:14,373 --> 00:24:16,838
and then Pierre Koffmann,
the French flair.
422
00:24:18,453 --> 00:24:20,868
Once you've captured their magic,
it's a chance for you
423
00:24:20,893 --> 00:24:23,277
to put everything you've learned
on to your plate.
424
00:24:25,023 --> 00:24:26,558
That was my style.
425
00:24:26,583 --> 00:24:28,998
All that uniqueness
brought into one.
426
00:24:31,613 --> 00:24:35,998
This is food
at the absolute top of its art.
427
00:24:36,023 --> 00:24:40,397
I think this is the absolute
pinnacle of fine dining.
428
00:24:40,422 --> 00:24:43,038
It's going to test them.
429
00:24:43,063 --> 00:24:46,147
It is going to push them
to the very limit.
430
00:24:47,783 --> 00:24:49,838
Deep down inside today,
I'm somewhat nervous
431
00:24:49,863 --> 00:24:52,758
because these may be prolific chefs
in the making...
432
00:24:53,983 --> 00:24:55,638
...but they're still amateurs,
433
00:24:55,663 --> 00:24:59,317
and handing over the reins is scary.
434
00:24:59,342 --> 00:25:02,317
I just hope they don't screw it up.
435
00:25:09,503 --> 00:25:11,508
Good morning. Good morning.
436
00:25:11,533 --> 00:25:13,147
Line up, please.
437
00:25:14,783 --> 00:25:19,428
Today is a very significant day
for us because today marks
438
00:25:19,453 --> 00:25:24,348
our 21st anniversary
retaining three Michelin stars.
439
00:25:25,893 --> 00:25:31,228
And today you three are going
to be running the lunch service.
440
00:25:31,253 --> 00:25:34,918
And the guests, would you believe,
were part of our dream team
441
00:25:34,943 --> 00:25:38,197
when we won three Michelin stars
21 years ago.
442
00:25:39,813 --> 00:25:42,708
Matt's going to be with you
every step of the way in the prep.
443
00:25:42,733 --> 00:25:45,838
And the good news is
I'm going to be at the hot plate
444
00:25:45,863 --> 00:25:48,038
conducting the service.
445
00:25:48,063 --> 00:25:51,868
Do not send anything over that hot
plate that's less than perfection.
446
00:25:51,893 --> 00:25:54,348
Yes, Chef. Right. Follow me.
447
00:25:56,733 --> 00:25:59,067
I never imagined we'd do something
as big as this.
448
00:25:59,092 --> 00:26:01,638
Walking in and seeing
Gordon and Matt in the kitchen...
449
00:26:01,663 --> 00:26:04,397
Wow! I was just, you know,
completely starstruck.
450
00:26:04,422 --> 00:26:06,708
My hands at the moment
are really, really shaky.
451
00:26:06,733 --> 00:26:09,147
I'm trying to keep
them as still as possible,
452
00:26:09,172 --> 00:26:11,067
but they are really shaking
at the moment.
453
00:26:11,092 --> 00:26:12,838
Butterflies in my stomach.
454
00:26:12,863 --> 00:26:17,317
I mean butterfly from my toe
up to my head, just everywhere now.
455
00:26:18,663 --> 00:26:20,638
Pookie will be cooking a starter
456
00:26:20,663 --> 00:26:23,317
that's so popular
it's remained on the menu
457
00:26:23,342 --> 00:26:26,197
since the restaurant opened.
458
00:26:26,222 --> 00:26:27,558
Right. How are you feeling?
459
00:26:27,583 --> 00:26:30,018
I'm very excited.
460
00:26:30,043 --> 00:26:33,558
It's a beautiful ravioli
of lobster with a truffle puree.
461
00:26:33,583 --> 00:26:37,197
Finished with a stunning,
beautiful shellfish bisque.
462
00:26:39,063 --> 00:26:42,348
The ravioli of lobster
is a hallmark here in Chelsea.
463
00:26:42,373 --> 00:26:45,397
I learned how to master pasta
with Marco.
464
00:26:45,422 --> 00:26:47,638
I perfected it in Italy.
465
00:26:50,893 --> 00:26:53,348
It's the putting together
of that amazing mix
466
00:26:53,373 --> 00:26:56,868
and binding that lobster
with the salmon.
467
00:26:56,893 --> 00:27:00,317
It's obviously really important
that we seal the ravioli well.
468
00:27:00,342 --> 00:27:03,868
The secret of this dish is to make
sure it's poached beautifully.
469
00:27:03,893 --> 00:27:06,228
It's the temperature
of the lobster inside.
470
00:27:06,253 --> 00:27:08,397
30 seconds under, it's ice cold,
471
00:27:08,422 --> 00:27:10,478
30 seconds over, it's rubber.
472
00:27:14,613 --> 00:27:16,118
Critical.
473
00:27:16,143 --> 00:27:19,118
Please dig in
and have a little taste.
474
00:27:23,092 --> 00:27:25,588
Every time I eat this,
I want to cry.
475
00:27:25,613 --> 00:27:27,348
I am.
476
00:27:29,733 --> 00:27:32,478
Oh. No, don't do that,
we haven't done service yet.
477
00:27:32,503 --> 00:27:36,038
Oh, my God! That is heaven
in the mouth.
478
00:27:37,503 --> 00:27:40,638
It may look one of the most
simplest dishes on the planet,
479
00:27:40,663 --> 00:27:43,317
but let me tell you,
it's one of the most technical.
480
00:27:43,342 --> 00:27:45,228
Just remember today,
timing is everything.
481
00:27:45,253 --> 00:27:46,588
You have a lot to get clone.
482
00:27:46,613 --> 00:27:48,508
You need to get it started
straight away. Right.
483
00:27:48,533 --> 00:27:50,678
Start off with the pasta is
the first job you need to get clone.
484
00:27:50,703 --> 00:27:52,118
OK. Yes.
485
00:27:54,693 --> 00:27:57,128
Never done ravioli before.
486
00:27:57,153 --> 00:28:01,718
Ever. I hope
that I can do it justice.
487
00:28:01,743 --> 00:28:04,128
It's your only chance
to make a good dough.
488
00:28:05,903 --> 00:28:07,238
Right.
489
00:28:07,263 --> 00:28:11,077
Eddie will be in charge of a
technically challenging main course.
490
00:28:12,623 --> 00:28:14,878
Fantastic, beautiful.
491
00:28:16,513 --> 00:28:21,238
Roast chicken breast, filled with
a chicken, bacon and thyme mousse,
492
00:28:21,263 --> 00:28:24,207
served with a garden
of seasonal vegetables
493
00:28:24,232 --> 00:28:27,568
and a crystal clear chicken
and Madeira consomme.
494
00:28:31,073 --> 00:28:32,968
You keep on smiling,
which I love the energy.
495
00:28:32,993 --> 00:28:35,407
Will you bring that
to the service today? Oh, 100%.
496
00:28:35,432 --> 00:28:36,878
Well, I'm handing you the reins
497
00:28:36,903 --> 00:28:40,077
and put a smile on my face
at the end of the day
498
00:28:40,102 --> 00:28:41,848
by perfecting this dish.
499
00:28:45,182 --> 00:28:49,928
This is a beautifully,
lightly stuffed roast chicken.
500
00:28:49,953 --> 00:28:53,928
You need to massage the mousse,
so it's nice and evenly covered.
501
00:28:53,953 --> 00:28:56,238
The process of the roasted chicken
is just incredible
502
00:28:56,263 --> 00:28:58,128
because there's about five stages,
503
00:28:58,153 --> 00:29:02,077
from the boning out,
the stuffing, poaching,
504
00:29:02,102 --> 00:29:05,157
the roasting, resting.
505
00:29:05,182 --> 00:29:08,648
Coupled with that amazing little
beautiful garden of vegetables
506
00:29:08,673 --> 00:29:10,518
and the depth of flavour
in that consomme,
507
00:29:10,543 --> 00:29:12,648
it's on a different level.
508
00:29:12,673 --> 00:29:14,688
Wheeler's got that on today,
509
00:29:14,713 --> 00:29:17,488
trust me, is going to feel the heat.
510
00:29:19,383 --> 00:29:21,568
That chicken's just melting.
511
00:29:21,593 --> 00:29:25,438
The amount of skill that's cooked
with, wow, the fuss. Unbelievable.
512
00:29:25,463 --> 00:29:27,848
Roast chicken may sound simple,
but trust me, it takes
513
00:29:27,873 --> 00:29:30,327
a big pair of cahonas to execute it.
514
00:29:32,232 --> 00:29:36,238
I'm a huge, huge fan of Gordon.
515
00:29:36,263 --> 00:29:38,488
This dish...it's right
up my street,
516
00:29:38,513 --> 00:29:41,238
but it's going to be a huge
challenge at the same time.
517
00:29:44,743 --> 00:29:50,568
Radha is finishing today's event
with a trademark Ramsay dessert.
518
00:29:50,593 --> 00:29:52,358
How are you
with desserts in general?
519
00:29:52,383 --> 00:29:55,358
I think I'm quite good at desserts
throughout the competition.
520
00:29:55,383 --> 00:29:57,878
So, yeah, it should be OK.
521
00:29:57,903 --> 00:30:00,598
Oh, my word.
522
00:30:00,623 --> 00:30:03,407
Gordon's classic custard tart,
523
00:30:03,432 --> 00:30:06,928
delicately light pastry
filled with an orange custard
524
00:30:06,953 --> 00:30:11,358
and calamansi gel topped
with grapefruit and clementine
525
00:30:11,383 --> 00:30:14,238
and a spiced mascarpone ice cream.
526
00:30:16,033 --> 00:30:18,718
This is a citrus tart like no other.
527
00:30:20,182 --> 00:30:24,327
But it's the finish of that dish
that needs to be done rapidly.
528
00:30:24,352 --> 00:30:26,287
Slow down on that,
529
00:30:26,312 --> 00:30:28,327
and you're in trouble.
530
00:30:28,352 --> 00:30:31,327
You've got to move,
otherwise, within two minutes,
531
00:30:31,352 --> 00:30:33,648
it's going to be this puddle.
532
00:30:37,182 --> 00:30:40,878
And this whole thing
can take you down in 90 seconds.
533
00:30:44,073 --> 00:30:46,077
Visually, what do you think?
It looks stunning.
534
00:30:46,102 --> 00:30:49,287
It looks really, really beautiful.
Really beautiful.
535
00:30:49,312 --> 00:30:51,327
I know you've only been cooking
for a mere 18 months
536
00:30:51,352 --> 00:30:52,968
and you're the youngest
in the final.
537
00:30:52,993 --> 00:30:55,928
That puts you in a great position
because you should be fearless.
538
00:30:55,953 --> 00:30:58,358
It's your time to flourish.
539
00:31:00,352 --> 00:31:02,327
My heart is honestly pounding
540
00:31:02,352 --> 00:31:05,648
because I just want to impress
myself and everyone out there today.
541
00:31:05,673 --> 00:31:09,488
So, yeah, fingers crossed
it will be... It'll be OK.
542
00:31:12,033 --> 00:31:15,407
The finalists have just
three hours to bring together
543
00:31:15,432 --> 00:31:17,968
their iconic Ramsay dishes.
544
00:31:26,352 --> 00:31:28,358
This is a proper workout.
545
00:31:28,383 --> 00:31:31,848
With Pookie's pasta dough
made for the ravioli...
546
00:31:31,873 --> 00:31:34,488
Let's have a look.
Yeah, looks really nice.
547
00:31:34,513 --> 00:31:38,128
...her next job is to prepare
all the elements...
548
00:31:38,153 --> 00:31:40,157
Beautiful.
549
00:31:40,182 --> 00:31:42,688
...for the filling.
550
00:31:42,713 --> 00:31:44,518
Oh, my God.
551
00:31:46,073 --> 00:31:49,688
Just have to make sure
that I don't leave any shell on it.
552
00:31:49,713 --> 00:31:51,998
Agh!
553
00:31:52,023 --> 00:31:54,077
Now bone.
554
00:31:54,102 --> 00:31:56,848
First course,
Pookie's responsibility.
555
00:31:56,873 --> 00:32:01,358
It's a ravioli, filled with lobster
claws and lobster tail meat
556
00:32:01,383 --> 00:32:04,238
and salmon, which has been
chopped up small enough
557
00:32:04,263 --> 00:32:07,648
that it should sit inside that
ravioli and not puncture the skin.
558
00:32:10,673 --> 00:32:12,207
I'll just stop you there
for a second.
559
00:32:12,232 --> 00:32:13,998
You might want to take
your large pieces here,
560
00:32:14,023 --> 00:32:15,928
cut them in half lengthways,
and then you can go
561
00:32:15,953 --> 00:32:17,648
through and dice them, OK?
562
00:32:17,673 --> 00:32:19,207
Yes, Chef.
563
00:32:19,232 --> 00:32:22,768
I mean, the finesse to this dish
is extraordinary.
564
00:32:24,182 --> 00:32:25,718
Guys, listen up.
565
00:32:25,743 --> 00:32:28,207
You've got two and a half hours
till the first course is due.
566
00:32:28,232 --> 00:32:29,718
Yes, Chef.
567
00:32:29,743 --> 00:32:31,327
Why it go down so quick?
568
00:32:31,352 --> 00:32:34,407
I suggest you start to push and move
a little bit faster. Ha!
569
00:32:34,432 --> 00:32:36,407
Yes.
570
00:32:40,383 --> 00:32:43,688
Eddie also has a mountain
of prep to complete
571
00:32:43,713 --> 00:32:46,407
for his roast chicken main.
572
00:32:46,432 --> 00:32:50,848
So I'm just passing the chicken
breast for my chicken mousse.
573
00:32:50,873 --> 00:32:54,238
I'm going to add some cream, thyme,
shallots and bacon to it,
574
00:32:54,263 --> 00:32:57,798
and that's going to be the stuffing
to go underneath the chicken skin.
575
00:32:57,823 --> 00:33:00,048
Everything has to be done
to the highest standard.
576
00:33:00,073 --> 00:33:03,287
There's a lot to get through.
So just got to work diligently.
577
00:33:05,153 --> 00:33:06,998
There we go. That's it.
578
00:33:08,823 --> 00:33:11,358
Right, Eddie, we need to go, mate.
You need to hurry up on this one.
579
00:33:11,383 --> 00:33:12,928
Yeah. Chicken is going to get
too warm.
580
00:33:12,953 --> 00:33:16,407
You're starting to fall behind
a little bit. Yeah.
581
00:33:16,432 --> 00:33:20,848
As well as making a perfectly smooth
chicken and bacon mousse...
582
00:33:20,873 --> 00:33:23,438
It's looking nice.
583
00:33:23,463 --> 00:33:27,688
...Eddie must master the intricate
butchery of two whole chickens,
584
00:33:27,713 --> 00:33:32,798
which involves taking all the bones
out without breaking the skin.
585
00:33:32,823 --> 00:33:35,128
There's a huge mountain
to climb here.
586
00:33:35,153 --> 00:33:38,798
It's like going into
an operating theatre.
587
00:33:38,823 --> 00:33:41,648
That level of intricacy.
588
00:33:41,673 --> 00:33:44,327
You need that skin
to hold the mousse.
589
00:33:44,352 --> 00:33:47,207
And just the breaking of the skin
in the wrong area...
590
00:33:49,153 --> 00:33:52,688
...can completely destroy the dish.
591
00:33:52,713 --> 00:33:54,928
I'm just going to work
as fast as I can.
592
00:33:54,953 --> 00:33:57,488
Press on. Push as hard as I can.
593
00:34:01,312 --> 00:34:04,768
On dessert, Radha also needs to push
594
00:34:04,793 --> 00:34:09,407
to make sure her spiced
mascarpone ice cream is set in time.
595
00:34:09,432 --> 00:34:12,207
To give the ice cream
its subtle flavour,
596
00:34:12,232 --> 00:34:16,358
cinnamon, star anise and cardamom
must be toasted
597
00:34:16,383 --> 00:34:18,568
and then infused in milk.
598
00:34:18,593 --> 00:34:21,488
There's a lot to do, and I've just
got to follow the recipe exactly
599
00:34:21,513 --> 00:34:24,518
and really, really read it
precisely.
600
00:34:24,543 --> 00:34:28,048
She also has to tackle
the pastry dough for her tarts,
601
00:34:28,073 --> 00:34:30,998
made from boiled egg yolks.
602
00:34:31,023 --> 00:34:34,358
One of the most complicated pastries
ever to nail.
603
00:34:34,383 --> 00:34:38,518
This is eggs that are part boiled,
then sieved through.
604
00:34:38,543 --> 00:34:43,077
It's a beautiful French technique
that enriches that amazing tartlet.
605
00:34:43,102 --> 00:34:45,568
This pastry is quite delicate,
very fragile,
606
00:34:45,593 --> 00:34:47,438
so you need to work with it
quite quickly.
607
00:34:47,463 --> 00:34:49,568
You can't do it whilst it's warm.
608
00:34:49,593 --> 00:34:52,438
I mean, I'm worried about everything
because if one thing doesn't work,
609
00:34:52,463 --> 00:34:55,518
then the entire dessert is not
going to be as it's going to be.
610
00:34:59,432 --> 00:35:00,768
You can feel the burn.
611
00:35:00,793 --> 00:35:03,077
Yes. Your arm. Feeling strong.
612
00:35:03,102 --> 00:35:06,438
Yeah. Don't need to go
to the gym with this.
613
00:35:06,463 --> 00:35:09,157
With half the cooking time gone,
614
00:35:09,182 --> 00:35:13,358
Pookie's still working on her
lobster and salmon ravioli filling.
615
00:35:15,263 --> 00:35:17,968
The consistency of your mix
is really important
616
00:35:17,993 --> 00:35:20,518
because if it's too wet,
you're going to really struggle
617
00:35:20,543 --> 00:35:22,998
to make that nice shape. Mm.
618
00:35:27,673 --> 00:35:31,998
But she's yet to make a start
on the all-important lobster bisque.
619
00:35:33,352 --> 00:35:34,878
Oh, YaY-
620
00:35:34,903 --> 00:35:36,768
Let's give it a stir again.
621
00:35:36,793 --> 00:35:38,878
Oh, no. Hot.
622
00:35:38,903 --> 00:35:40,488
Once the alcohol is reduced down,
623
00:35:40,513 --> 00:35:43,128
we're going to add
our roasted lobster heads. Yeah.
624
00:35:43,153 --> 00:35:45,077
And then you can add your chicken
and your veal stock
625
00:35:45,102 --> 00:35:48,848
to the pan. OK. OK, Chef.
626
00:35:48,873 --> 00:35:51,878
We need to start to hurry up because
you've got one hour left to go.
627
00:35:51,903 --> 00:35:54,207
Oh, yes, Chef.
628
00:35:54,232 --> 00:35:55,718
I'm trying.
629
00:35:57,383 --> 00:35:59,128
Hi, Pooks, you all right?
630
00:35:59,153 --> 00:36:00,798
Hi, yeah. You under pressure?
631
00:36:00,823 --> 00:36:03,568
Yes, I am. I've got a lot to do yet.
632
00:36:05,673 --> 00:36:09,438
Guys, time's running away. Let's go,
guys, we need to hurry up.
633
00:36:09,463 --> 00:36:11,438
Yes, Chef.
634
00:36:16,182 --> 00:36:17,968
Time is a huge concern.
635
00:36:17,993 --> 00:36:20,358
I need to pick up the pace now
and get on really quickly.
636
00:36:20,383 --> 00:36:23,287
Oh, definitely feeling the pressure.
637
00:36:23,312 --> 00:36:26,518
It's definitely taking a lot longer
than he thought it would take.
638
00:36:26,543 --> 00:36:28,718
Just want to work a little bit
more of this lump here,
639
00:36:28,743 --> 00:36:30,287
across this side here.
640
00:36:30,312 --> 00:36:33,207
I mean, Matt's done it hundreds
of times, makes it look really easy.
641
00:36:33,232 --> 00:36:35,518
It's a very difficult thing
to get right.
642
00:36:35,543 --> 00:36:37,407
Right, Eddie, you need to start
to hurry up, mate.
643
00:36:37,432 --> 00:36:39,968
You're about 45 minutes behind
where I really think you should be.
644
00:36:39,993 --> 00:36:42,438
Yeah, sure. Get this in the bath,
and we need to get cracking
645
00:36:42,463 --> 00:36:43,878
on this consomme.
646
00:36:43,903 --> 00:36:45,998
Right, water bath for one hour.
647
00:36:47,743 --> 00:36:49,768
Yep, place them in.
648
00:36:51,023 --> 00:36:54,207
With his chicken consomme
finally started...
649
00:36:55,543 --> 00:36:58,688
...he still needs to prepare
all of the root vegetables
650
00:36:58,713 --> 00:37:01,407
to Gordon's exacting standards.
651
00:37:02,993 --> 00:37:06,798
OK, Eddie, we've got to change gear
now, get out of first gear.
652
00:37:06,823 --> 00:37:08,718
I'm just peeling the celery.
653
00:37:08,743 --> 00:37:11,568
OK. We're running behind.
654
00:37:11,593 --> 00:37:14,798
Our guests are arriving 15 minutes from
now. After the celery, what are you doing?
655
00:37:14,823 --> 00:37:16,518
Then I'm going to blanch
the vegetables.
656
00:37:16,543 --> 00:37:19,238
So try and multitask. At the same
time as you're peeling one veg,
657
00:37:19,263 --> 00:37:22,207
blanch the other. Task. Multitask.
658
00:37:22,232 --> 00:37:24,327
You can do two things at once?
Yeah, definitely.
659
00:37:24,352 --> 00:37:27,407
Because in about 20 minutes from
now, you'll be doing five things at once.
660
00:37:27,432 --> 00:37:29,238
Multitask. Speed up, please. Yes?
661
00:37:29,263 --> 00:37:31,048
Yes. Yes, Chef.
662
00:37:32,743 --> 00:37:36,488
The pressure is on
because it's about momentum.
663
00:37:37,543 --> 00:37:40,358
He's a master in the kitchen,
and he expects everything to be done
664
00:37:40,383 --> 00:37:42,438
at the same standard
he expects his chefs to be.
665
00:37:42,463 --> 00:37:44,848
So we need to really step
up the pace. Yeah, yeah.
666
00:37:44,873 --> 00:37:47,488
I don't want to get shouted at
by Gordon.
667
00:37:48,993 --> 00:37:52,207
With her ice cream churning,
and pastry resting,
668
00:37:52,232 --> 00:37:55,438
Radha still has to make
her citrus gel,
669
00:37:55,463 --> 00:37:58,128
and orange custard tart filling.
670
00:37:58,153 --> 00:38:03,238
I think I'm OK, I'm just doing
the elements, as I go through.
671
00:38:03,263 --> 00:38:06,598
Both need time to set
before service.
672
00:38:06,623 --> 00:38:09,407
Right, Radha.
Yes, Chef. How are we doing?
673
00:38:09,432 --> 00:38:11,718
Where are we? Custard, that's done.
674
00:38:12,903 --> 00:38:14,238
Where are the tartlets?
675
00:38:14,263 --> 00:38:16,048
I've not actually done
the tartlets yet.
676
00:38:16,073 --> 00:38:17,648
OK, get that in and get them baked.
677
00:38:17,673 --> 00:38:19,648
That's a big, big weight
off our shoulders.
678
00:38:19,673 --> 00:38:21,768
OK, nice and thin as well, OK.
679
00:38:21,793 --> 00:38:24,488
Too thick, then it just destroys
the texture.
680
00:38:24,513 --> 00:38:26,238
Too thin, and it's going to be
too brittle.
681
00:38:26,263 --> 00:38:28,088
It'll collapse the minute
that tart goes in there,
682
00:38:28,113 --> 00:38:29,808
but we'll change gear now.
Definitely, chef.
683
00:38:29,833 --> 00:38:32,008
Our guests are arriving in literally
ten minutes from now.
684
00:38:32,033 --> 00:38:34,247
OK, thanks, chef. Yes, Chef.
Let's go, guys.
685
00:38:36,783 --> 00:38:39,678
The pressure has just gone up.
Like, you can feel it.
686
00:38:39,703 --> 00:38:43,037
Like everyone's just sort of heads
down really, really focused again.
687
00:38:44,983 --> 00:38:47,167
It's definitely stressful.
688
00:38:53,623 --> 00:38:55,678
Pookie... Agh! We need you
to start to hurry up.
689
00:38:55,703 --> 00:38:57,928
We've got 30 minutes to go, OK.
Yes, Chef.
690
00:38:57,953 --> 00:38:59,448
Now you've got the pasta
out cutting,
691
00:38:59,473 --> 00:39:01,448
we need to move quickly,
otherwise it's going to dry out.
692
00:39:01,473 --> 00:39:02,728
Yes, Chef. If it gets dry,
693
00:39:02,753 --> 00:39:06,167
you're not going to be able
to make raviolis. Yes, Chef.
694
00:39:06,192 --> 00:39:08,478
11. 12. We need lots.
695
00:39:08,503 --> 00:39:10,287
We need plenty
in case we break some.
696
00:39:11,863 --> 00:39:13,208
I'm not feeling too good.
697
00:39:13,233 --> 00:39:15,398
We just need to lift
the energy up a little bit
698
00:39:15,423 --> 00:39:17,528
and get our heads in the zone.
699
00:39:27,783 --> 00:39:29,247
OK, let's speed up.
700
00:39:29,272 --> 00:39:31,287
Um, right...
Pookie, how are we doing?
701
00:39:31,312 --> 00:39:33,528
Yes, I'm doing the ravioli now.
702
00:39:33,553 --> 00:39:35,888
Yeah, I know what you're doing.
I said, "How are you doing?"
703
00:39:35,913 --> 00:39:37,838
No egg wash on there?
Oh! We need egg wash on there.
704
00:39:37,863 --> 00:39:39,287
Yeah, yeah.
705
00:39:39,312 --> 00:39:40,758
Really important.
706
00:39:41,913 --> 00:39:45,668
Nip together. Nip all that air out,
then squeeze all that air out.
707
00:39:45,693 --> 00:39:48,548
Oh, my God! Come on.
Speed is the essence. Let's go.
708
00:39:48,573 --> 00:39:50,828
So yours is a little bit wrinkled,
so open it up and start again.
709
00:39:50,853 --> 00:39:52,267
It's not good enough. No.
710
00:39:52,292 --> 00:39:54,418
Quick as you can now,
because the temperature
711
00:39:54,443 --> 00:39:57,668
of the kitchen
is drying out the pasta. OK.
712
00:39:59,162 --> 00:40:01,218
She started putting it together
without even egg wash.
713
00:40:01,243 --> 00:40:02,618
The egg wash is the glue.
714
00:40:02,643 --> 00:40:04,267
That's what seals the deal.
715
00:40:04,292 --> 00:40:05,948
No egg wash in there,
716
00:40:05,973 --> 00:40:09,137
you'll end up seeing the actual
pasta separate in the pan.
717
00:40:09,162 --> 00:40:12,748
£25 of lobster in each ravioli.
718
00:40:12,773 --> 00:40:14,218
Yes. Don't screw it up.
719
00:40:15,883 --> 00:40:17,778
Spread it all around.
720
00:40:17,803 --> 00:40:20,588
Having poached in a water bath
for an hour...
721
00:40:20,613 --> 00:40:22,908
How far behind is the chicken?
We're behind. OK.
722
00:40:22,933 --> 00:40:25,387
This service is going to turn into
the longest service in history.
723
00:40:25,412 --> 00:40:28,267
...Eddie's chicken must be finished
in the oven
724
00:40:28,292 --> 00:40:30,668
until the skin is golden and crisp.
725
00:40:32,212 --> 00:40:35,057
Urgh! Look at me.
726
00:40:35,082 --> 00:40:37,387
Can we just change gear
a little bit? Yes, Chef.
727
00:40:37,412 --> 00:40:39,498
The wheels have come off.
Speed up a little bit, please.
728
00:40:39,523 --> 00:40:41,828
Let's get some energy in here.
729
00:40:41,853 --> 00:40:44,187
He's also behind finishing
his consomme,
730
00:40:44,212 --> 00:40:46,137
which needs to be passed through
731
00:40:46,162 --> 00:40:49,187
a raft made of egg whites
and vegetables, which he hopes
732
00:40:49,212 --> 00:40:52,908
will purify it
and make it crystal clear.
733
00:40:56,443 --> 00:40:57,978
So nice and gently, OK.
734
00:40:58,003 --> 00:41:00,618
Take your time, so it falls through
very slowly.
735
00:41:02,363 --> 00:41:03,908
Empty the whole lot in. Yes, Chef.
736
00:41:03,933 --> 00:41:05,588
Now just leave it to drip through.
737
00:41:08,162 --> 00:41:10,778
You've got about half an hour
till the dessert needs to be ready.
738
00:41:10,803 --> 00:41:12,218
Yes, Chef.
739
00:41:14,243 --> 00:41:16,978
Agh! I'm a bit pushed for time.
740
00:41:17,003 --> 00:41:19,698
I need to get
these pastry cases done.
741
00:41:19,723 --> 00:41:22,698
Pressure's definitely on
and time's catching up fast.
742
00:41:24,573 --> 00:41:27,748
You've got about another ten minutes
you can spend on these tart cases.
743
00:41:27,773 --> 00:41:29,618
Then we need to really start
to get them in the oven.
744
00:41:29,643 --> 00:41:31,187
You need to start to move.
Yes, Chef.
745
00:41:31,212 --> 00:41:33,498
Otherwise, I may have to send one
of my guys into give you a hand.
746
00:41:33,523 --> 00:41:35,588
OK, Chef. Yes, Chef.
747
00:41:35,613 --> 00:41:38,137
Radha, she might be falling
a little bit behind.
748
00:41:38,162 --> 00:41:40,828
She's still got to get these tarts
in the oven.
749
00:41:43,883 --> 00:41:45,908
Close the door, set the timer.
750
00:41:47,082 --> 00:41:50,387
Still a lot to do,
751
00:41:50,412 --> 00:41:52,418
but got to get moving.
752
00:41:55,292 --> 00:41:59,588
Today's guests for Chef's Table
all intimately understand
753
00:41:59,613 --> 00:42:03,948
the standards required to succeed
in Gordon Ramsay's kitchen.
754
00:42:05,243 --> 00:42:07,858
We've got a table of heavyweights.
755
00:42:07,883 --> 00:42:11,137
Clare Smyth is the first
British female chef
756
00:42:11,162 --> 00:42:13,468
to achieve three Michelin stars
757
00:42:13,493 --> 00:42:16,828
and was Gordon's head chef
for ten years.
758
00:42:16,853 --> 00:42:18,978
I wanted to learn from the best
when I came here
759
00:42:19,003 --> 00:42:20,668
and that's certainly what I got.
760
00:42:20,693 --> 00:42:23,137
This restaurant was on fire.
761
00:42:23,162 --> 00:42:27,187
And I just knew that this
is where I had to be.
762
00:42:27,212 --> 00:42:31,778
Paul Ainsworth was part of Gordon's
original three-star brigade.
763
00:42:33,693 --> 00:42:35,698
It means a great deal to be here.
764
00:42:35,723 --> 00:42:37,858
I spent a good part
of my life here.
765
00:42:37,883 --> 00:42:41,858
So much I owe to this restaurant,
the grounding, the education.
766
00:42:43,443 --> 00:42:48,387
And James Knappett, a rising star
of the culinary world,
767
00:42:48,412 --> 00:42:52,858
who started working in
Gordon's kitchen as a 17-year-old.
768
00:42:52,883 --> 00:42:56,137
100%. I wouldn't be where I am today
with my restaurant
769
00:42:56,162 --> 00:42:58,668
if I hadn't have ever come here.
770
00:42:58,693 --> 00:43:00,418
The pressure's on.
They're cooking for a guy
771
00:43:00,443 --> 00:43:04,468
that has put his stamp
on the culinary world, no question.
772
00:43:04,493 --> 00:43:10,028
They are all joined by Gordon's
mentor, The Bear, Pierre Koffmann,
773
00:43:10,053 --> 00:43:15,108
who held three Michelin stars
on the same site for 15 years.
774
00:43:16,332 --> 00:43:18,218
Nice.
775
00:43:18,243 --> 00:43:21,468
This is the man
that gave me my first big break.
776
00:43:21,493 --> 00:43:26,187
So this lunch today
needs to be absolutely perfect
777
00:43:26,212 --> 00:43:29,387
to help repay that debt of hon our.
778
00:43:29,412 --> 00:43:32,618
I remember Gordon would tell us
stories of when he was working
779
00:43:32,643 --> 00:43:36,858
for you here. So much history
in this building, it's unreal.
780
00:43:36,883 --> 00:43:40,267
21 years, three stars,
it's very, very hard, you know?
781
00:43:40,292 --> 00:43:42,778
So I admire him for that, you know?
782
00:43:42,803 --> 00:43:45,748
Wow. Cheers, everyone. Cheers.
783
00:43:47,693 --> 00:43:50,618
The guests have sat down now.
So let's make this count.
784
00:43:50,643 --> 00:43:52,908
Yes, Chef. Yeah.
We're in this together. OK.
785
00:43:52,933 --> 00:43:55,468
Yes, Chef. Yes, Chef.
Fall behind, speak up.
786
00:43:55,493 --> 00:43:57,618
Good luck, all of you.
Thank you, Chef. Let's go, guys.
787
00:43:57,643 --> 00:43:59,908
Yeah? Oh, my God.
788
00:43:59,933 --> 00:44:04,187
Pookie's first to face the pressure
of a three-star service.
789
00:44:05,493 --> 00:44:07,187
Pookie... Yes, Chef.
790
00:44:07,212 --> 00:44:08,668
Drop four raviolis in.
791
00:44:08,693 --> 00:44:10,468
Yes, Chef. Good.
792
00:44:12,412 --> 00:44:15,108
I mean, I've made tens of thousands
of these.
793
00:44:15,133 --> 00:44:17,468
If there's any little fracture
at all in it, when it goes
794
00:44:17,493 --> 00:44:20,588
into the water,
it will just fall to pieces.
795
00:44:20,613 --> 00:44:22,028
Let's go, Pookie.
796
00:44:22,053 --> 00:44:23,578
Let's get into second gear.
797
00:44:25,082 --> 00:44:27,828
Let's go, let's go.
Let's go. We're live now.
798
00:44:27,853 --> 00:44:29,908
The black truffle's
a powerful flavour.
799
00:44:29,933 --> 00:44:33,698
Making sure that they've got
the dish balanced is the key.
800
00:44:33,723 --> 00:44:35,778
Put your sauce on. Yes, Chef.
801
00:44:37,332 --> 00:44:39,978
The lobster bisque
is a very powerful sauce.
802
00:44:40,003 --> 00:44:42,698
You want to be able to taste
the roasted shellfish.
803
00:44:43,973 --> 00:44:46,948
Just over 80 seconds raviolis, yes?
804
00:44:46,973 --> 00:44:48,858
Bring them over.
Nice and carefully.
805
00:44:48,883 --> 00:44:50,748
Sit them in the middle.
806
00:44:54,573 --> 00:44:56,778
Just touch that. Touch it.
807
00:44:56,803 --> 00:44:58,748
It's ice cold.
808
00:44:58,773 --> 00:45:00,908
Was the water boiling? Hmm.
809
00:45:00,933 --> 00:45:03,978
It's got to be a generous boil,
yes. Yeah.
810
00:45:04,003 --> 00:45:05,778
Back in the water.
Go on. Quick.
811
00:45:05,803 --> 00:45:07,267
Quick. Quick, quick. Back in.
812
00:45:07,292 --> 00:45:09,778
Gently. Come on. Quickly.
813
00:45:12,723 --> 00:45:14,618
Right, there we go.
814
00:45:14,643 --> 00:45:16,828
Ravioli's out, let's go.
Thank you.
815
00:45:18,332 --> 00:45:19,748
Nice and gently.
816
00:45:19,773 --> 00:45:23,108
Can't drop them now,
£100 worth of lobster there.
817
00:45:23,133 --> 00:45:25,468
Spoon. Ooh. Here.
818
00:45:25,493 --> 00:45:26,748
Come on, let's go.
819
00:45:26,773 --> 00:45:28,307
Right in the middle.
820
00:45:28,332 --> 00:45:30,618
They look deceptively simple,
but they're not.
821
00:45:30,643 --> 00:45:33,618
The work that goes
into this is phenomenal.
822
00:45:33,643 --> 00:45:37,028
That's it. Just spoon once.
Good. Go all the way round.
823
00:45:37,053 --> 00:45:38,668
Just let it fall off the spoon.
824
00:45:38,693 --> 00:45:41,137
Yep. Let it fall off.
825
00:45:41,162 --> 00:45:43,257
You happy with those?
Yes, Chef.
826
00:45:43,282 --> 00:45:44,778
Let's go.
827
00:45:49,573 --> 00:45:50,908
Pookie... Yes, Chef.
828
00:45:50,933 --> 00:45:53,187
We've got our first table out, now
we speed up a little bit more,
829
00:45:53,212 --> 00:45:55,108
get momentum going now. Let's go.
Yes, Chef.
830
00:45:55,133 --> 00:45:57,218
Three raviolis in, please, let's go.
831
00:45:58,803 --> 00:46:01,498
Second time around,
moving a lot faster, yes?
832
00:46:01,523 --> 00:46:03,978
Yes, Chef. A lot faster, well done.
833
00:46:05,332 --> 00:46:07,588
Yep. Good. 90 seconds.
834
00:46:09,243 --> 00:46:11,948
Every 30 seconds, there's
a count in the kitchen.
835
00:46:11,973 --> 00:46:13,948
Now when it comes to zero,
836
00:46:13,973 --> 00:46:16,858
that leaves the kitchen,
and it's down to the second.
837
00:46:16,883 --> 00:46:19,948
Let's go. Restaurant quality, guys.
838
00:46:19,973 --> 00:46:22,668
Oh, no. Don't worry. Hands
are shaking, don't worry.
839
00:46:22,693 --> 00:46:26,307
Good. Service, please.
Well done. Yes. Thank you.
840
00:46:32,933 --> 00:46:34,778
They've put the pasta
around the filling.
841
00:46:34,803 --> 00:46:36,778
There's no air pockets in mine.
842
00:46:36,803 --> 00:46:38,858
Yeah, looks great.
843
00:46:38,883 --> 00:46:40,548
Slight bump at the beginning. Yes.
844
00:46:40,573 --> 00:46:42,698
We can't serve ice cold ravioli.
845
00:46:42,723 --> 00:46:44,257
You have to check those things.
846
00:46:44,282 --> 00:46:45,828
Slow start, strong finish.
847
00:46:45,853 --> 00:46:47,948
Clear down. Well done.
848
00:46:47,973 --> 00:46:52,778
I never hold my breath this long
before in my entire life.
849
00:46:52,803 --> 00:46:55,978
The pressure pressing down on me,
like when you try to go
850
00:46:56,003 --> 00:46:59,748
up and then the liquid kept coming
down, that tide of pressure like,
851
00:46:59,773 --> 00:47:02,187
oh, yeah, immense.
852
00:47:07,363 --> 00:47:09,257
I've got to say it's beautiful.
853
00:47:09,282 --> 00:47:11,978
It's very good. You can taste
the lobster is very nice.
854
00:47:12,003 --> 00:47:15,137
It's not too much salmon
mousse. Just enough to keep
855
00:47:15,162 --> 00:47:17,908
all the shellfish together.
It's a top dish.
856
00:47:17,933 --> 00:47:20,858
The thickness of the pasta, I mean,
that's not an easy thing to do.
857
00:47:20,883 --> 00:47:25,057
And whoever has done that, I mean,
that is a glorious plate of food.
858
00:47:25,082 --> 00:47:26,698
Delicious to eat.
859
00:47:26,723 --> 00:47:29,668
We can pick little faults,
but I've done it 10,000 times.
860
00:47:29,693 --> 00:47:31,778
This person has approached
it for the first time.
861
00:47:31,803 --> 00:47:34,028
I think they've done
a phenomenal job.
862
00:47:35,523 --> 00:47:40,618
Mate, feast your eyes on that.
The individual textures are defined,
863
00:47:40,643 --> 00:47:44,257
but they all sort of come together
in this lovely marriage.
864
00:47:44,282 --> 00:47:47,668
It's absolutely beautiful.
Well done, Pookie.
865
00:47:47,693 --> 00:47:50,057
OK, starters clear. Five minutes
the window, yes?
866
00:47:50,082 --> 00:47:51,418
Yes, Chef.
867
00:47:51,443 --> 00:47:53,387
Get organised, young man. Let's go.
868
00:47:53,412 --> 00:47:54,908
Yes, Chef.
869
00:47:54,933 --> 00:47:57,028
Eddie is next to face service.
870
00:47:58,443 --> 00:48:01,618
He'll now need to lightly blanch
his root vegetables.
871
00:48:01,643 --> 00:48:05,108
Water salted? Yeah. Good. Let's go.
872
00:48:05,133 --> 00:48:07,978
And carefully carve
the chicken breasts
873
00:48:08,003 --> 00:48:09,948
without damaging the skin.
874
00:48:09,973 --> 00:48:12,108
We've got to do a four first,
followed by a three, yes?
875
00:48:12,133 --> 00:48:15,338
Four followed by three. Yes. Good.
Let's go. Multitask now, let's go.
876
00:48:15,363 --> 00:48:17,028
Show me what you got. Let's go.
877
00:48:18,133 --> 00:48:19,778
Speed up now. Come on, let's go.
878
00:48:19,803 --> 00:48:21,668
Try to drain those vegetables.
879
00:48:21,693 --> 00:48:23,338
Yes, Chef. Start again, please.
880
00:48:23,363 --> 00:48:25,948
No, not good enough. Start again.
881
00:48:25,973 --> 00:48:28,187
Remember, we drain that off
so we haven't got that mess.
882
00:48:28,212 --> 00:48:30,418
Beautiful consomme goes on there.
We've got to go now.
883
00:48:30,443 --> 00:48:33,187
This is not a joke. It's 21 years
in the making. Let's go.
884
00:48:36,693 --> 00:48:39,108
Right, over, slice the chicken.
885
00:48:40,243 --> 00:48:43,218
I want them nicely sliced and
evenly, show some consistency, OK?
886
00:48:45,693 --> 00:48:47,468
It's a very complicated dish.
887
00:48:47,493 --> 00:48:50,698
You've got to be super careful
not to tear the skin on it.
888
00:48:50,723 --> 00:48:52,828
We can't stuff that skin
and then break it,
889
00:48:52,853 --> 00:48:54,908
so be very, very careful.
890
00:48:54,933 --> 00:48:58,908
It's very, very skilled, high level
stuff and they're going
891
00:48:58,933 --> 00:49:00,858
to have their work cut out.
892
00:49:02,693 --> 00:49:05,187
Right, bring the first two
portions over, please.
893
00:49:07,053 --> 00:49:09,668
Earth to Eddie? Yes, Chef.
894
00:49:09,693 --> 00:49:12,418
Earth to Eddie, bring the first two
portions over, please! Yes, Chef.
895
00:49:12,443 --> 00:49:13,468
Let's go!
896
00:49:14,883 --> 00:49:16,698
Thank you. Three on there. Watch me.
897
00:49:18,493 --> 00:49:22,108
So you've torn it, OK?
I've got everything sort of ragged.
898
00:49:22,133 --> 00:49:24,908
You've got to let the knife
do the work. Jesus Christ.
899
00:49:26,363 --> 00:49:29,108
Come on. Time is of the essence now.
900
00:49:29,133 --> 00:49:30,618
I've got no more chicken like that.
901
00:49:30,643 --> 00:49:32,578
It's going to take at least
90 minutes to prep,
902
00:49:32,603 --> 00:49:35,668
so I can't afford to screw
any more like this. Really focus.
903
00:49:35,693 --> 00:49:39,257
And remember the essence
of draining those vegetables.
904
00:49:39,282 --> 00:49:42,257
Yes, Chef. Make a stunning consomme
like that. Make them taste it.
905
00:49:42,282 --> 00:49:44,057
Not your leftover dregs
from your veg.
906
00:49:44,082 --> 00:49:46,588
OK? Let's go. Four and a half
minutes to the window.
907
00:49:48,212 --> 00:49:50,978
It's intense,
definitely intense. Right.
908
00:49:53,853 --> 00:49:55,498
Right, Eddie, let's go.
909
00:49:56,603 --> 00:49:58,307
Sharpen that knife, please.
910
00:49:58,332 --> 00:50:00,858
I don't want a repeat of that.
Yes, Chef.
911
00:50:05,723 --> 00:50:08,698
OK, Eddie, veg is getting
cold, please. Let's go.
912
00:50:10,523 --> 00:50:13,618
Slicing better this time. That's
your job. Let's go. On you go.
913
00:50:17,162 --> 00:50:18,498
Service, please.
914
00:50:18,523 --> 00:50:19,548
Good.
915
00:50:21,243 --> 00:50:22,468
Wonderful. Mm.
916
00:50:27,282 --> 00:50:28,468
Gently, and stop.
917
00:50:33,212 --> 00:50:36,828
You got much faster, but it's
all about the precision. OK?
918
00:50:36,853 --> 00:50:39,828
You know, slow start, strong
finish. Clear down. Yes, Chef.
919
00:50:43,133 --> 00:50:45,668
Not easy at all, it was a steep
learning curve.
920
00:50:45,693 --> 00:50:48,307
You have to be so fast,
you have to multitask,
921
00:50:48,332 --> 00:50:50,257
you have to have
so many things on the go.
922
00:50:56,162 --> 00:50:59,057
The chicken's super moist,
the elegance of the Madeira
923
00:50:59,082 --> 00:51:01,548
and the broth. The vegetables
have been really well
924
00:51:01,573 --> 00:51:04,978
prepared and cooked.
I mean, you can't fault it at all.
925
00:51:05,003 --> 00:51:07,858
The consomme is a ten out of ten.
926
00:51:07,883 --> 00:51:10,858
A lot of chefs cannot do it as well
as that, you know? Perfect.
927
00:51:12,693 --> 00:51:17,588
For somebody who this isn't their
job to achieve that with Gordon
928
00:51:17,613 --> 00:51:21,418
and Matt watching them, whoever
that person is, they should be very,
929
00:51:21,443 --> 00:51:24,028
very proud and giving themselves
a huge pat on the back,
930
00:51:24,053 --> 00:51:25,948
because that is brilliant.
931
00:51:28,853 --> 00:51:32,137
I mean, seriously, and when
you think about a chicken breast
932
00:51:32,162 --> 00:51:36,618
and how dry they can be and how
absolutely perfect that is,
933
00:51:36,643 --> 00:51:38,498
that is beautiful.
934
00:51:38,523 --> 00:51:41,468
The chicken mousse is almost
indistinguishable from the actual
935
00:51:41,493 --> 00:51:43,578
chicken breast itself.
936
00:51:43,603 --> 00:51:44,948
It's just gorgeous.
937
00:51:46,803 --> 00:51:49,187
Last to face service is Radha.
938
00:51:51,243 --> 00:51:54,057
If there's anywhere that does
the best custard tart in London,
939
00:51:54,082 --> 00:51:57,057
it's definitely here
at Royal Hospital Road.
940
00:51:58,133 --> 00:52:02,187
The pastry is very important.
It should be thin, but not too thin.
941
00:52:02,212 --> 00:52:06,307
You've made this super, super
thin, which is good but bad.
942
00:52:06,332 --> 00:52:07,668
And properly cooked.
943
00:52:07,693 --> 00:52:10,618
You know, you don't want to have
soggy pastry at the bottom.
944
00:52:10,643 --> 00:52:11,698
Very important.
945
00:52:14,363 --> 00:52:18,978
OK, now, carefully lift it.
Try not to press it, yeah. Gently.
946
00:52:19,003 --> 00:52:22,307
And you want to take the brush and
very lightly brush out the crumb.
947
00:52:25,973 --> 00:52:28,418
So a few of these aren't
going to make it, for sure.
948
00:52:28,443 --> 00:52:31,468
This one I'm not very happy with.
See how it's become very fragile?
949
00:52:31,493 --> 00:52:35,108
Because you just worked the pastry
too much, made it too thin.
950
00:52:35,133 --> 00:52:38,307
I'm probably going to have to give
you a couple of ones we've done.
951
00:52:38,332 --> 00:52:41,778
Having failed
to produce enough cases...
952
00:52:41,803 --> 00:52:44,257
Radha? Yes, Chef? Ingredients.
953
00:52:44,282 --> 00:52:46,548
Left, right, left, right.
Work with both hands.
954
00:52:46,573 --> 00:52:48,778
Four tarts. Yes, Chef.
955
00:52:48,803 --> 00:52:52,137
...it's now down to Rada
to master the custard tarts'
956
00:52:52,162 --> 00:52:54,828
intricate, precise presentation.
957
00:52:54,853 --> 00:52:56,257
Watch those sides. Nice.
958
00:52:57,883 --> 00:53:00,498
Touch more in this one here.
So nice and even. Yes, Chef.
959
00:53:00,523 --> 00:53:03,698
Four very prolific chefs,
all with amazing eyes.
960
00:53:03,723 --> 00:53:05,588
Every dish has to be
exactly the same.
961
00:53:08,082 --> 00:53:10,338
Watch those shells. They could
break at any time, OK?
962
00:53:10,363 --> 00:53:12,218
That's the fragile thing
about this casing,
963
00:53:12,243 --> 00:53:14,978
so you have to be super careful
about the pressure put in there.
964
00:53:15,003 --> 00:53:17,548
The big moment — the sorbet.
Don't hang around with that.
965
00:53:17,573 --> 00:53:19,257
OK? Yes, Chef.
966
00:53:19,282 --> 00:53:22,057
In the last round, john,
she gave us a splodge of ice cream.
967
00:53:22,082 --> 00:53:25,307
That simply ain't going to cut it
in the kitchen of Gordon Ramsay.
968
00:53:27,973 --> 00:53:30,828
Try not to dump it on there.
Start again. Not good enough.
969
00:53:30,853 --> 00:53:34,108
Think positive, OK?
Going to go in and out.
970
00:53:34,133 --> 00:53:35,778
Otherwise it'll break the tartlet.
971
00:53:37,003 --> 00:53:38,468
0h!
972
00:53:39,693 --> 00:53:43,948
Try and go a touch smaller, yeah?
Got to be quick now, there you go.
973
00:53:43,973 --> 00:53:48,498
Well done, that's much better.
Timing, refinement and just making
974
00:53:48,523 --> 00:53:52,468
sure that the spice mascarpone
is a nice, perfect rocher.
975
00:53:52,493 --> 00:53:55,858
Yes, Chef. Go, please.
Go, go, go, go. Go! Go, go, go, go!
976
00:54:00,803 --> 00:54:03,828
So those four weren't perfect. They
were good. I know you can do better.
977
00:54:03,853 --> 00:54:06,468
OK. Let's go. Three more away,
please. Yes, Chef.
978
00:54:07,973 --> 00:54:09,257
When you pipe that,
979
00:54:09,282 --> 00:54:12,108
I don't want to see anything over
the side this time. Yes, Chef.
980
00:54:12,133 --> 00:54:14,137
Right. I want to see
perfect quenelles.
981
00:54:17,803 --> 00:54:20,028
Lasting impression.
982
00:54:20,053 --> 00:54:21,948
Right. That's it. Palm of hand.
983
00:54:25,973 --> 00:54:27,257
Much, much better.
984
00:54:27,282 --> 00:54:29,108
The size is perfect.
985
00:54:30,493 --> 00:54:31,668
There you go.
986
00:54:31,693 --> 00:54:33,468
Final one.
987
00:54:33,493 --> 00:54:35,387
Oh, well done.
988
00:54:35,412 --> 00:54:36,778
Go. Go, go, go, go.
989
00:54:41,523 --> 00:54:43,028
Wow.
990
00:54:43,053 --> 00:54:44,778
Those last three were beautiful.
991
00:54:44,803 --> 00:54:48,858
Well done. Clear down. Yes, Chef.
Thank you. Good job. All right.
992
00:54:52,282 --> 00:54:54,498
The first four
getting those quenelles perfect,
993
00:54:54,523 --> 00:54:57,898
they were a little bit rough
around the edges, but I hope
994
00:54:57,923 --> 00:54:59,137
I did it justice.
995
00:55:07,723 --> 00:55:09,187
The pastry case is very good.
996
00:55:09,212 --> 00:55:12,057
They done a good job.
It's fine and crunchy,
997
00:55:12,082 --> 00:55:13,748
and it's very, very nice.
998
00:55:13,773 --> 00:55:17,498
I'm enjoying the mascarpone ice
cream. I think it has great texture.
999
00:55:17,523 --> 00:55:19,978
The spice level in it
is really pleasant.
1000
00:55:20,003 --> 00:55:23,748
It's not very refined, but it is
really tasty and delicious.
1001
00:55:25,493 --> 00:55:27,307
Mm!
1002
00:55:27,332 --> 00:55:29,668
Have you seen how fine that is?
1003
00:55:29,693 --> 00:55:31,137
It's as thin as a spring roll.
1004
00:55:31,162 --> 00:55:33,387
Look at it. Unbelievable.
1005
00:55:33,412 --> 00:55:35,748
I tell you what, the juice
of that clementine coming out
1006
00:55:35,773 --> 00:55:38,218
into that custard
is absolutely superb.
1007
00:55:38,243 --> 00:55:39,778
The pastry's gorgeous.
1008
00:55:39,803 --> 00:55:41,307
It's a great dessert.
1009
00:55:51,282 --> 00:55:55,498
Some beautiful dish. I would
have been pleased to employ you.
1010
00:55:55,523 --> 00:55:59,307
The fact that, you know,
you don't do this for a living,
1011
00:55:59,332 --> 00:56:02,307
there was some outstanding
cooking there today.
1012
00:56:02,332 --> 00:56:04,698
And you should all be
very, very proud.
1013
00:56:04,723 --> 00:56:05,948
So well clone.
1014
00:56:12,523 --> 00:56:15,778
Feedback from my guests
has been extraordinary.
1015
00:56:17,082 --> 00:56:20,257
We're celebrating three
Michelin star over 21 years.
1016
00:56:20,282 --> 00:56:22,948
It's taken decades
to carve out that perfection.
1017
00:56:22,973 --> 00:56:24,418
These kids had hours.
1018
00:56:25,523 --> 00:56:27,057
The three chefs in here today
1019
00:56:27,082 --> 00:56:29,858
have got potential.
There's no two ways about that.
1020
00:56:29,883 --> 00:56:32,057
It's an experience
like nothing else.
1021
00:56:32,082 --> 00:56:35,948
The most exciting thing
I've ever done. Full stop.
1022
00:56:35,973 --> 00:56:38,948
Nothing is ever going to top that.
1023
00:56:38,973 --> 00:56:44,338
Wow. I just feel so honoured to have
cooked in Gordon Ramsay's kitchen.
1024
00:56:44,363 --> 00:56:47,748
I will treasure this moment
for the rest of my life now.
1025
00:56:49,573 --> 00:56:53,218
I can't put it into words
how incredible that experience was.
1026
00:56:53,243 --> 00:56:55,418
I'm excited to get back
into the MasterChef kitchen.
1027
00:56:55,443 --> 00:56:59,057
Obviously, I'm going to do everything
I can to hold that trophy at the end.
1028
00:57:06,643 --> 00:57:10,327
Next time,
it's the MasterChef final.
1029
00:57:13,232 --> 00:57:15,327
Main cour... Uh-oh, where's my...?
1030
00:57:15,352 --> 00:57:16,968
Oh! Come on!
1031
00:57:20,713 --> 00:57:22,128
Come on!
1032
00:57:24,352 --> 00:57:26,077
It's great. It's fantastic.
1033
00:57:26,102 --> 00:57:29,798
Fascinating. Magical. Stupendous.
Delightful. Boom.