1
00:00:15,440 --> 00:00:16,680
This is the final.
2
00:00:16,760 --> 00:00:19,960
A chance to win a life-changing prize.
3
00:00:20,720 --> 00:00:24,760
One of London's
most exclusive five-star restaurants,
4
00:00:24,840 --> 00:00:27,440
the Palm Court at The Langham Hotel.
5
00:00:28,520 --> 00:00:30,360
We have scoured the culinary world
6
00:00:30,440 --> 00:00:32,720
for some of the best chefs
of a generation,
7
00:00:32,800 --> 00:00:37,000
each with an original concept,
and we've narrowed it down...
8
00:00:37,080 --> 00:00:38,720
We're gonna part company.
9
00:00:38,800 --> 00:00:40,440
We can't take you on. No.
10
00:00:40,520 --> 00:00:41,880
...to the best three.
11
00:00:41,960 --> 00:00:44,080
[all exclaiming]
12
00:00:44,800 --> 00:00:48,880
[Michel] Dom is elevating Caribbean food
into the five-star arena...
13
00:00:48,960 --> 00:00:51,480
You absolutely smashed it.
14
00:00:51,560 --> 00:00:53,080
Aw, thank you, chef.
15
00:00:53,160 --> 00:00:55,640
...but still needs work leading a team.
16
00:00:55,720 --> 00:00:57,280
I feel like we made decisions
17
00:00:57,360 --> 00:01:00,000
and then we kind of, like...
You can't do everything.
18
00:01:00,080 --> 00:01:01,680
I need you to get it together.
19
00:01:01,760 --> 00:01:02,840
Go big or go home.
20
00:01:04,240 --> 00:01:08,760
Adria has absolutely nailed her concept
of more plant-based style cooking.
21
00:01:08,840 --> 00:01:10,840
[Ravneet] I like how fresh the dish is.
22
00:01:10,920 --> 00:01:13,360
The vegetables
really are the star of the show.
23
00:01:13,440 --> 00:01:16,520
[Mike] If her time management
can match her vision,
24
00:01:16,600 --> 00:01:18,360
she will be unstoppable.
25
00:01:18,440 --> 00:01:21,600
This is when we're supposed
to be serving. Come on, Adria!
26
00:01:21,680 --> 00:01:22,920
Yes!
27
00:01:23,000 --> 00:01:26,640
Jordan has shown
he can cook his three-flavour concept.
28
00:01:26,720 --> 00:01:28,640
This is clever cooking from Jordan.
29
00:01:28,720 --> 00:01:30,720
[Michel] But he's not always consistent.
30
00:01:30,800 --> 00:01:33,800
And it's the attention to detail
that's let him down.
31
00:01:33,880 --> 00:01:36,240
Jordan. We just had hake with bones in it.
32
00:01:36,800 --> 00:01:38,800
I was told it was prepped
by the fishmonger, chef.
33
00:01:38,880 --> 00:01:41,160
Mate, five star, you check it yourself.
34
00:01:41,240 --> 00:01:45,560
This final challenge will be
the hardest of their professional career.
35
00:01:45,640 --> 00:01:49,720
The five-star chef that will have
the keys to the Palm Court is...
36
00:02:01,160 --> 00:02:06,840
{\an8}So, to be in the final
is a mix of excitement, stress, anxiety.
37
00:02:06,920 --> 00:02:10,800
I am definitely afraid if I can
get everything done on time.
38
00:02:10,880 --> 00:02:12,880
I just hope I can rise to the challenge.
39
00:02:15,080 --> 00:02:18,320
{\an8}[Dom] I can't believe
I'm in the final. It was hard to get here.
40
00:02:18,400 --> 00:02:19,880
In a couple of challenges,
41
00:02:19,960 --> 00:02:22,160
I could have showed
leadership skills and I didn't.
42
00:02:22,240 --> 00:02:24,400
I've really got an opportunity now
43
00:02:24,480 --> 00:02:26,840
to show Chef Roux
that I can manage a team.
44
00:02:30,480 --> 00:02:33,400
{\an8}I think my biggest things
I've struggled with
45
00:02:33,480 --> 00:02:35,160
was a little bit of consistency.
46
00:02:35,240 --> 00:02:37,200
Every dish has got to be perfect.
47
00:02:37,280 --> 00:02:39,040
{\an8}Every dish has got to be five-star.
48
00:02:39,120 --> 00:02:40,960
{\an8}Today is the biggest day of my life.
49
00:02:43,760 --> 00:02:45,880
[tense music playing]
50
00:02:47,280 --> 00:02:48,480
Welcome, chefs.
51
00:02:49,160 --> 00:02:51,200
So this is it. The final.
52
00:02:51,280 --> 00:02:56,320
{\an8}Over three nights, each of you will run
this restaurant as if it were your own.
53
00:02:56,480 --> 00:02:59,360
You will be head chef for one night,
54
00:03:00,160 --> 00:03:03,480
showcasing your concept, your food.
55
00:03:04,920 --> 00:03:06,600
-This is for real.
-[exclaims]
56
00:03:06,680 --> 00:03:11,200
{\an8}Imagine this really is your restaurant,
because for one of you, it's gonna be.
57
00:03:11,280 --> 00:03:15,560
{\an8}We want to see five-star cooking,
but we also want to see a leader.
58
00:03:15,640 --> 00:03:18,320
{\an8}Cook your hearts out and enjoy it.
59
00:03:18,400 --> 00:03:21,600
'Cause for two of you,
it will be the last time.
60
00:03:21,680 --> 00:03:22,840
Make sure it's not you.
61
00:03:23,440 --> 00:03:27,120
This is the most important service
of your lifetime.
62
00:03:27,640 --> 00:03:30,560
Your last chance
to put your name on the door.
63
00:03:36,720 --> 00:03:39,000
[narrator] The chefs
will each have the opportunity
64
00:03:39,080 --> 00:03:41,560
to run the Palm Court for one night.
65
00:03:42,880 --> 00:03:46,600
Helping them are The Langham's A-team,
the kitchen brigade.
66
00:03:47,160 --> 00:03:50,000
Good morning, I'm Chef Adria.
67
00:03:50,080 --> 00:03:51,800
I'm so excited to work with you.
68
00:03:51,880 --> 00:03:54,840
My name's Jordan
and I'm your head chef for today.
69
00:03:54,920 --> 00:03:55,840
My name is Dom.
70
00:03:55,920 --> 00:03:59,200
We're gonna deliver
some amazing five-star food.
71
00:04:02,440 --> 00:04:07,640
In the final, we're looking to see
their concept, clear and defined.
72
00:04:07,720 --> 00:04:12,280
The quality of their food
should be at the absolute highest level.
73
00:04:12,360 --> 00:04:17,920
We're looking for a head chef
who can lead this team from day one.
74
00:04:18,840 --> 00:04:23,920
So, Adria. Menu, clearly written
and it's called "Verdure."
75
00:04:24,000 --> 00:04:25,000
It means greenery,
76
00:04:25,080 --> 00:04:27,840
reinforcing that concept
of veg as the star,
77
00:04:27,920 --> 00:04:29,760
meat as the side.
78
00:04:29,840 --> 00:04:31,440
When we do traditional cooking,
79
00:04:31,520 --> 00:04:33,360
it's quite meat-focused, so...
80
00:04:33,440 --> 00:04:34,960
We're not vegetarian or vegan,
81
00:04:35,040 --> 00:04:37,640
but we're gonna be
making vegetables the star.
82
00:04:38,200 --> 00:04:40,280
[Michel] Three starters
and what have we got?
83
00:04:40,360 --> 00:04:41,440
The gazpacho.
84
00:04:41,520 --> 00:04:43,120
I loved that gazpacho,
85
00:04:43,200 --> 00:04:45,800
I haven't stopped
thinking about it since I tried it.
86
00:04:45,880 --> 00:04:49,080
[Michel] The main courses,
handmade saffron cavatelli...
87
00:04:49,160 --> 00:04:50,640
This sounds delicious.
88
00:04:50,720 --> 00:04:52,800
If she gets it right,
89
00:04:52,880 --> 00:04:55,800
the fresh pasta is a beautiful touch.
90
00:04:55,880 --> 00:04:59,320
{\an8}Overall, I think
Adria's menu is so appetising.
91
00:04:59,400 --> 00:05:03,200
{\an8}My worry is Adria lets the time
get away from her.
92
00:05:03,280 --> 00:05:04,720
It's happened a few times.
93
00:05:04,800 --> 00:05:07,640
She can't do that today.
Not when you're running service.
94
00:05:07,720 --> 00:05:09,880
It is her biggest challenge today.
95
00:05:09,960 --> 00:05:12,560
Dom. "The Good Front Room."
96
00:05:12,640 --> 00:05:17,040
I think this is true on his concept.
It tells a story of his childhood.
97
00:05:17,120 --> 00:05:19,560
{\an8}It screams British-Caribbean.
98
00:05:20,640 --> 00:05:23,200
Let me give you all a list.
99
00:05:23,280 --> 00:05:25,680
I believe that I've given you
the pastry section.
100
00:05:25,760 --> 00:05:27,120
I've got nice clear recipes
101
00:05:27,200 --> 00:05:30,160
and we'll go through them,
and I think it should be cool.
102
00:05:30,720 --> 00:05:33,040
[Mike] Dom's got a lot to prove
with this jerk chicken.
103
00:05:33,120 --> 00:05:34,600
What did you want that was different?
104
00:05:34,680 --> 00:05:35,800
I needed more flavour.
105
00:05:35,880 --> 00:05:38,240
So I want this chicken to have a punch.
106
00:05:38,320 --> 00:05:42,600
I want to eat it and go,
"Whoa. I was not expecting that."
107
00:05:42,680 --> 00:05:45,400
And then every single table
108
00:05:45,480 --> 00:05:48,400
is getting sides
whether they order it or not.
109
00:05:48,480 --> 00:05:49,640
[Ravneet] That's a lot.
110
00:05:49,720 --> 00:05:52,160
-[Michel] That's five extra dishes.
-[Mike] Five!
111
00:05:52,240 --> 00:05:55,600
He has to bring that all together
at the pass at the same time.
112
00:05:56,160 --> 00:05:57,800
There's a lot of cooking here.
113
00:05:57,880 --> 00:06:01,040
And we've seen Dom
struggle a couple of times
114
00:06:01,120 --> 00:06:02,640
in leadership challenges.
115
00:06:02,720 --> 00:06:06,400
So he needs to prove today
that he can lead this team.
116
00:06:06,480 --> 00:06:09,120
For the service,
you're gonna handle the desserts.
117
00:06:09,200 --> 00:06:10,200
Cut the bun,
118
00:06:10,680 --> 00:06:14,200
erm, and we're gonna trim the edges
to keep it nice and square.
119
00:06:15,200 --> 00:06:16,040
[Michel] Jordan.
120
00:06:16,120 --> 00:06:17,800
All through this competition,
121
00:06:17,880 --> 00:06:21,760
we have been banging on
about this concept of three flavours.
122
00:06:21,840 --> 00:06:25,200
You've proved to us it's worthy.
And there it is.
123
00:06:25,280 --> 00:06:27,520
My concept is "Three."
124
00:06:27,600 --> 00:06:30,600
So we're working
with three flavours today.
125
00:06:30,680 --> 00:06:33,840
So I want us all to work together.
I'm looking forward to it.
126
00:06:34,400 --> 00:06:36,800
{\an8}[Michel] "Pig's cheek, lobster, prawn."
Okay, surf and turf.
127
00:06:36,880 --> 00:06:39,960
It feels opulent.
It's pork, it's lobster, it's prawn.
128
00:06:40,040 --> 00:06:42,880
Three gorgeous things together.
Bit of a crowd pleaser.
129
00:06:43,440 --> 00:06:45,160
[Michel] "Wagyu, onion, thyme."
130
00:06:45,240 --> 00:06:47,640
It is too open for interpretation,
this one.
131
00:06:47,720 --> 00:06:50,000
Wagyu's a breed. What is it? What cut?
132
00:06:50,080 --> 00:06:50,920
[Michel] Yeah.
133
00:06:51,000 --> 00:06:54,680
[Mike] What I would love to see
from Jordan today is consistency.
134
00:06:54,760 --> 00:06:59,000
Whether he can maintain
five-star quality throughout,
135
00:06:59,680 --> 00:07:00,960
I'm not sure.
136
00:07:03,840 --> 00:07:05,040
{\an8}Let's get cracking.
137
00:07:05,680 --> 00:07:10,360
{\an8}[narrator] Each chef will have
four hours' prep before service begins.
138
00:07:10,440 --> 00:07:13,520
I think it's gonna be fun,
but it is going to be a lot of work
139
00:07:13,600 --> 00:07:15,840
and the food is going to be great.
140
00:07:16,440 --> 00:07:20,320
Every good head chef
understands that mise en place is vital.
141
00:07:20,400 --> 00:07:23,440
"Mise en place"
is getting everything ready for service.
142
00:07:23,520 --> 00:07:25,040
Communication is key.
143
00:07:25,120 --> 00:07:28,720
Get everybody on board
to work as a team, as a brigade.
144
00:07:29,840 --> 00:07:31,600
[Adria] Checking how much pasta we have.
145
00:07:31,680 --> 00:07:33,240
We need to make 20 portions.
146
00:07:33,720 --> 00:07:35,240
We have about seven, eight portions.
147
00:07:35,320 --> 00:07:37,920
So we're gonna be
making a little bit more pasta.
148
00:07:38,000 --> 00:07:41,160
[narrator] One of Adria's main courses
is a pasta dish.
149
00:07:41,240 --> 00:07:44,440
[Adria] She's showing Loredana
how to make each piece by hand.
150
00:07:44,520 --> 00:07:46,160
And after you've rolled it...
151
00:07:46,640 --> 00:07:47,760
and just like this.
152
00:07:49,160 --> 00:07:50,560
[Michel] How's it going?
153
00:07:50,640 --> 00:07:54,200
I am definitely nervous
about [softly] running the pass.
154
00:07:54,280 --> 00:07:56,640
But I don't want them
to think that I'm nervous.
155
00:07:56,720 --> 00:07:59,000
[Michel] I love the way
you've got the recipes out.
156
00:07:59,080 --> 00:08:00,400
They're clear, concise.
157
00:08:00,480 --> 00:08:02,480
Mainly it's gonna be rolling the pasta.
158
00:08:02,560 --> 00:08:05,760
[Michel] And I think that's gonna
be popular. Pasta is always popular.
159
00:08:05,840 --> 00:08:08,120
-Get yourself super organised...
-Yeah.
160
00:08:08,200 --> 00:08:11,920
-...make sure they are confident in you.
-Yes.
161
00:08:14,120 --> 00:08:16,520
[narrator] As her team
continue to prepare for service,
162
00:08:16,600 --> 00:08:20,640
Adria has been called
to the Palm Court for a final interview.
163
00:08:22,360 --> 00:08:23,680
So we're here, the final.
164
00:08:24,240 --> 00:08:26,880
Tell me, why should you
be running this restaurant?
165
00:08:26,960 --> 00:08:29,200
I quit my career
as an engineer to do this.
166
00:08:29,760 --> 00:08:33,920
I sacrificed so much,
but I never had this chance.
167
00:08:34,480 --> 00:08:38,080
I really believe that
making plants the star will really work.
168
00:08:38,600 --> 00:08:40,160
And I know I can deliver that.
169
00:08:40,240 --> 00:08:42,720
Why do you want to win this?
170
00:08:42,800 --> 00:08:46,240
I've never been known to be
the best at anything in my life.
171
00:08:46,320 --> 00:08:47,920
My parents never tell me they...
172
00:08:48,000 --> 00:08:49,840
"I love you." And "You're the best."
173
00:08:49,920 --> 00:08:53,800
So I think this would finally say,
"Adria, you're the best."
174
00:08:55,680 --> 00:09:00,280
{\an8}Okay, Lori, your prep before service,
you're going to do the quail eggs.
175
00:09:00,440 --> 00:09:02,640
{\an8}You've done scotch eggs before? Perfect.
176
00:09:02,720 --> 00:09:06,520
Chef Roux said to me,
"Dom, I haven't seen you lead a team".
177
00:09:06,600 --> 00:09:09,360
"Both times you were in a position
where you could have,
178
00:09:09,440 --> 00:09:11,760
and you should have, you didn't deliver."
179
00:09:11,840 --> 00:09:14,640
I think Chef Roux
wants to see that from me today.
180
00:09:14,720 --> 00:09:16,560
Chef, would like to you come with me
181
00:09:16,640 --> 00:09:19,880
to check the thickness
of the plantain for the dauphinoise?
182
00:09:19,960 --> 00:09:20,880
[Dom] Yes.
183
00:09:20,960 --> 00:09:23,400
I've managed to outsource
some really great jobs.
184
00:09:23,480 --> 00:09:26,200
Lore is a pro at scotch eggs.
185
00:09:26,280 --> 00:09:30,160
And then I've got Francesca,
who's a superstar pastry chef,
186
00:09:30,240 --> 00:09:32,800
so she's giving me
all of her skills over there.
187
00:09:33,960 --> 00:09:36,160
[Michel] The skillset of the chefs
I've given them
188
00:09:36,240 --> 00:09:39,000
should be enough for them
to pull off a great service.
189
00:09:39,080 --> 00:09:41,160
However, they need guidance.
190
00:09:41,240 --> 00:09:43,680
They've not worked
with a lot of these ingredients before
191
00:09:43,760 --> 00:09:45,520
so they need to be told what to do.
192
00:09:45,600 --> 00:09:46,960
What are you prepping here?
193
00:09:47,040 --> 00:09:49,320
The sea bream is going to be marinated,
194
00:09:49,440 --> 00:09:52,640
{\an8}and then wrapped into the banana leaves.
195
00:09:52,720 --> 00:09:55,760
Have you ever done this before,
like, cook in banana leaf?
196
00:09:55,840 --> 00:09:58,240
Erm, not really, chef. First time.
197
00:09:58,320 --> 00:09:59,640
You've got a lot to do.
198
00:10:00,160 --> 00:10:03,360
So, guys,
we are two-and-a-half hours gone.
199
00:10:03,440 --> 00:10:06,160
But let's push now, get the job done.
200
00:10:06,240 --> 00:10:07,440
[all] Yes, chef.
201
00:10:10,280 --> 00:10:14,640
You know, when I first arrived,
I had impostor syndrome.
202
00:10:14,720 --> 00:10:18,760
I couldn't see how my food
was gonna fit here.
203
00:10:18,840 --> 00:10:23,240
There's a lot of stereotypes
and stigma around Caribbean food.
204
00:10:23,320 --> 00:10:26,960
A jerk chicken leg and thigh
in a metal tray
205
00:10:27,040 --> 00:10:28,880
with some kind of rice and peas.
206
00:10:28,960 --> 00:10:31,040
I wanted to run away from that.
207
00:10:31,120 --> 00:10:34,120
You know,
I wasn't proud to cook Caribbean food
208
00:10:34,200 --> 00:10:38,560
and it's only in the last five years
that dream got reignited again.
209
00:10:38,640 --> 00:10:42,760
I cook from the soul and that is
what I'm gonna give the diners.
210
00:10:43,360 --> 00:10:47,000
I think that you're gonna
just wanna see, "Is it five-star?"
211
00:10:47,080 --> 00:10:49,320
And I think that you're gonna say yes.
212
00:10:53,360 --> 00:10:57,560
{\an8}As you can imagine,
today is the biggest shift of my life,
213
00:10:57,680 --> 00:11:00,960
{\an8}and I want you guys to help me win this.
214
00:11:01,600 --> 00:11:02,800
[Mike] Jordan's a head chef.
215
00:11:02,880 --> 00:11:05,080
Jordan runs a kitchen every day,
216
00:11:05,160 --> 00:11:08,320
but this is a whole different level,
a whole different ballgame.
217
00:11:08,400 --> 00:11:12,920
So to see if he can step up
to cook at this level is a huge challenge.
218
00:11:13,000 --> 00:11:16,240
This dauphinoise is going
with the beef dish, the Wagyu.
219
00:11:16,320 --> 00:11:19,760
It's layered potatoes
cooked in garlic and cream.
220
00:11:19,840 --> 00:11:22,360
The cuts of meat I've used are flat iron.
221
00:11:22,440 --> 00:11:26,400
It takes a little bit more work
to break down the marbling in there.
222
00:11:27,640 --> 00:11:29,800
-Have you taken the vein out?
-Yeah.
223
00:11:32,640 --> 00:11:36,080
Can you tell us
why you deserve to win this?
224
00:11:36,160 --> 00:11:38,320
I left school when I was 11.
225
00:11:38,400 --> 00:11:40,560
I was told I wouldn't be anything in life.
226
00:11:40,640 --> 00:11:43,720
I was homeless, I'd sleep in...
In some woods at night.
227
00:11:44,280 --> 00:11:47,440
This just proves
that if you've got the right work ethic,
228
00:11:47,520 --> 00:11:50,680
and you believe in yourself,
that you can do it.
229
00:11:50,760 --> 00:11:55,680
What is it about you, above the others,
that makes you think that you should win?
230
00:11:55,760 --> 00:12:00,280
I do feel like I can command a kitchen
a little bit better.
231
00:12:00,360 --> 00:12:03,200
I'd say, I don't think
I'm a better chef than anybody,
232
00:12:03,280 --> 00:12:08,200
but I feel I have the right
characteristics to make a great chef.
233
00:12:08,760 --> 00:12:10,160
So cook your heart out.
234
00:12:11,320 --> 00:12:14,160
-I can't wait to taste your food again.
-Thank you, chef.
235
00:12:17,360 --> 00:12:20,440
[narrator] There'll be 50 guests seated
in the Palm Court each evening
236
00:12:21,000 --> 00:12:23,360
and the chefs will have
two-and-a-half hours
237
00:12:23,440 --> 00:12:24,880
to complete their service.
238
00:12:32,640 --> 00:12:34,440
{\an8}Adria, front-of-house here.
239
00:12:34,520 --> 00:12:37,040
{\an8}[narrator] In charge
of the guest dining experience
240
00:12:37,120 --> 00:12:39,440
{\an8}this evening, maître d' André Ferreira.
241
00:12:39,520 --> 00:12:40,520
Have the guests arrived?
242
00:12:40,600 --> 00:12:44,000
-They've started to sit down.
-We probably need another five minutes
243
00:12:44,080 --> 00:12:46,720
-to make sure we're set up for starters.
-[Michel] Seriously?
244
00:12:46,800 --> 00:12:49,600
The three starters
are going to be a gazpacho
245
00:12:49,680 --> 00:12:53,520
and then we're going to have
a wild mushroom and bok choy salad,
246
00:12:53,600 --> 00:12:56,520
and the third thing
is barbecued tempeh biscuit sliders.
247
00:12:57,160 --> 00:13:00,560
Please can we get
the wild mushroom for a starter?
248
00:13:00,640 --> 00:13:03,480
{\an8}Can I please have the gazpacho?
249
00:13:04,560 --> 00:13:06,800
Check on, chefs. Two more sliders.
250
00:13:06,880 --> 00:13:07,760
Yep.
251
00:13:07,840 --> 00:13:09,000
And two mushrooms.
252
00:13:09,080 --> 00:13:11,840
One of the roles of the head chef
is to call out the orders
253
00:13:11,920 --> 00:13:15,800
and to coordinate
all of the food coming to the pass...
254
00:13:15,880 --> 00:13:17,960
-[buzzing]
-...where the food is dressed, finished,
255
00:13:18,040 --> 00:13:19,200
and sent out to the guests.
256
00:13:19,280 --> 00:13:22,320
It's so important
you get the timings right.
257
00:13:22,400 --> 00:13:24,640
-Compliment them. Yeah?
-Well done, chef.
258
00:13:24,720 --> 00:13:25,800
Thank you, chef.
259
00:13:26,640 --> 00:13:28,280
[indistinct chattering]
260
00:13:32,480 --> 00:13:33,920
The soup is really good.
261
00:13:34,000 --> 00:13:36,200
You feel the citrus
coming from the bok choy
262
00:13:36,320 --> 00:13:39,320
{\an8}complementing the fragrance
of the mushrooms incredibly well.
263
00:13:39,400 --> 00:13:41,040
This looks very vibrant.
264
00:13:41,120 --> 00:13:43,400
-It's super colourful.
-It is exactly that.
265
00:13:48,400 --> 00:13:51,480
{\an8}[Ravneet] The gazpacho,
absolutely incredible.
266
00:13:51,560 --> 00:13:53,280
{\an8}-[Mike] Incredible.
-I just wanted more.
267
00:13:53,360 --> 00:13:56,760
Like, it is up there
with one of her best dishes.
268
00:13:56,840 --> 00:13:59,720
{\an8}On the menu,
Adria's written "biscuit slider."
269
00:13:59,840 --> 00:14:02,720
{\an8}In my head,
I was hoping for it to be luxurious.
270
00:14:02,800 --> 00:14:03,640
[Mike] Yeah.
271
00:14:03,720 --> 00:14:04,880
[Ravneet] Whereas it's thin.
272
00:14:04,960 --> 00:14:07,400
-It's almost like a tuile in a sense.
-Yes. Exactly.
273
00:14:07,480 --> 00:14:09,080
-But just dry.
-[Ravneet] Yes.
274
00:14:09,720 --> 00:14:11,760
[Mike] The morel and bok choy dish,
275
00:14:11,840 --> 00:14:14,360
which was just... It was her seasoning,
276
00:14:14,440 --> 00:14:16,760
which was beautiful
and really well-executed.
277
00:14:18,080 --> 00:14:20,040
Two more sliders, I'll come round.
278
00:14:20,120 --> 00:14:22,680
[Michel] You've got more starters here
to call out as well.
279
00:14:23,680 --> 00:14:26,520
Being a head chef in a busy kitchen
like The Langham,
280
00:14:26,600 --> 00:14:29,120
you need to run your brigade
like clockwork.
281
00:14:29,720 --> 00:14:32,320
You've only got a limited amount of time,
282
00:14:32,400 --> 00:14:35,240
so you need to control
the flow of service.
283
00:14:35,320 --> 00:14:38,480
[André] You said to table three, chef,
but they've had starters there.
284
00:14:38,560 --> 00:14:41,360
I probably just forgot
to knock that off. Sorry.
285
00:14:41,440 --> 00:14:42,600
[Michel] What happened?
286
00:14:42,680 --> 00:14:45,760
I forgot to cross one off,
so they had their starter again.
287
00:14:45,840 --> 00:14:49,720
[Michel] Two sliders and a gazpacho.
The guests are saying it's been too long.
288
00:14:49,800 --> 00:14:51,480
[Adria] Two sliders and a gazpacho.
289
00:14:51,560 --> 00:14:54,360
I can see the sliders coming.
The gazpacho is made.
290
00:14:54,920 --> 00:14:56,520
Adria's finding it a bit tough.
291
00:14:56,600 --> 00:15:00,280
Honestly, I think it's new for her.
It's totally new.
292
00:15:01,440 --> 00:15:03,880
[Adria] Main away.
We're ready on the mains? Er...
293
00:15:03,960 --> 00:15:07,800
Stop the mains for a minute.
Get the starters out, quick. Come on.
294
00:15:07,880 --> 00:15:10,160
Three... Four sliders all day
295
00:15:10,240 --> 00:15:13,280
and two mushroom and one gazpacho, please.
296
00:15:13,360 --> 00:15:16,920
{\an8}The service is crazy.
The tickets come in all together.
297
00:15:17,120 --> 00:15:17,960
{\an8}This is the problem.
298
00:15:18,520 --> 00:15:22,520
We miss a lot of table.
Maybe she was confused for this.
299
00:15:23,960 --> 00:15:26,480
[Michel] Adria, you look lost. Come on.
300
00:15:26,560 --> 00:15:28,040
[Adria] I am, a little bit.
301
00:15:28,640 --> 00:15:30,520
Push, push, push, push.
302
00:15:31,120 --> 00:15:33,680
[Michel] Service has just ground
to a halt.
303
00:15:33,760 --> 00:15:37,240
And there's like four
or five tables' starters wanting to go.
304
00:15:37,320 --> 00:15:39,480
And now the main courses are being called.
305
00:15:39,560 --> 00:15:41,160
And we've just got a bottleneck.
306
00:15:42,080 --> 00:15:46,040
And table four, literally,
will be leaving without any food.
307
00:15:50,280 --> 00:15:52,520
[dramatic music playing]
308
00:16:03,920 --> 00:16:06,160
This is your kitchen,
I don't want to jump in
309
00:16:06,240 --> 00:16:08,000
-unless it's really necessary.
-Yes.
310
00:16:08,080 --> 00:16:10,240
Keep the intensity up.
Keep on reminding them.
311
00:16:10,320 --> 00:16:12,240
-Keep an eye on the clock.
-Absolutely.
312
00:16:12,320 --> 00:16:14,440
[narrator]
Dom's service is about to begin.
313
00:16:14,520 --> 00:16:18,280
And amongst the 50 diners
in the Palm Court is his mum.
314
00:16:18,360 --> 00:16:21,840
{\an8}You sit down and think to yourself,
it's marvellous.
315
00:16:21,960 --> 00:16:23,160
{\an8}It was very glam.
316
00:16:24,320 --> 00:16:26,920
[Dom] The first starter
is a jerk chicken dish.
317
00:16:27,000 --> 00:16:29,320
And then we have ackee and saltfish cakes.
318
00:16:29,840 --> 00:16:32,240
And then gungo pea daal hummus.
319
00:16:33,680 --> 00:16:35,240
Can I do the jerk chicken?
320
00:16:35,320 --> 00:16:37,200
Can I get the daal hummus to start?
321
00:16:37,280 --> 00:16:38,120
Okay.
322
00:16:38,200 --> 00:16:39,640
Okay, guys. Check on.
323
00:16:39,720 --> 00:16:43,720
We've got one jerk chicken,
one fish cakes, two hummus.
324
00:16:43,800 --> 00:16:44,800
-Oui, chef.
-Yeah?
325
00:16:44,880 --> 00:16:48,720
Check on. Table of two.
One fish cakes, one jerk chicken.
326
00:16:51,360 --> 00:16:53,040
Service, please.
327
00:16:53,120 --> 00:16:54,680
So this is table three.
328
00:16:54,760 --> 00:16:58,440
So we got one chicken,
two hummus and a fish cakes, please.
329
00:16:58,520 --> 00:17:00,200
Jesus Christ, I mean.
330
00:17:00,280 --> 00:17:01,840
[Michel] Coming in thick and fast, huh?
331
00:17:01,920 --> 00:17:04,560
[Dom] Service, please. Table four.
332
00:17:11,480 --> 00:17:13,320
[Mike] This is another level, wow.
333
00:17:13,400 --> 00:17:15,320
[Ravneet] That jerk chicken is a chicken
334
00:17:15,400 --> 00:17:17,520
that I would bring my mum
to come and have.
335
00:17:17,600 --> 00:17:18,600
It's that good.
336
00:17:18,680 --> 00:17:21,880
The all-round spice
that he's got in there,
337
00:17:21,960 --> 00:17:26,240
and I'm not just talking hot and heat,
like, it's aromatic.
338
00:17:26,320 --> 00:17:28,080
{\an8}This is cooking at the highest level.
339
00:17:28,160 --> 00:17:33,000
{\an8}The ackee and saltfish,
with that rich sauce, is amazing.
340
00:17:33,080 --> 00:17:35,680
The daal hummus is beautiful.
341
00:17:35,760 --> 00:17:39,760
[Ravneet] I adore that. Tangy but spicy,
it's rich and it's comforting...
342
00:17:39,840 --> 00:17:41,760
It's rich and comforting.
343
00:17:41,840 --> 00:17:43,920
I am impressed.
344
00:17:45,000 --> 00:17:49,040
It doesn't look like Caribbean food,
but it tastes like Caribbean food.
345
00:17:49,960 --> 00:17:50,920
Lovely.
346
00:17:51,480 --> 00:17:53,160
Right, chef. Feedback for you.
347
00:17:53,240 --> 00:17:54,880
Starters, loving it.
348
00:17:54,960 --> 00:17:57,480
Really going down well.
Jerk chicken phenomenal.
349
00:17:57,560 --> 00:17:58,920
-They're enjoying that.
-Thanks.
350
00:17:59,000 --> 00:18:00,800
-Thanks very much.
-[André] You're welcome.
351
00:18:00,880 --> 00:18:04,840
Guys, I just want to say that
maître d' has just been in.
352
00:18:04,920 --> 00:18:06,760
You guys have really smashed it.
353
00:18:07,320 --> 00:18:10,560
We've got a long way to go.
I don't want to start clapping yet.
354
00:18:10,640 --> 00:18:13,120
-[Michel] Oh, yeah.
-But let's keep up this tempo.
355
00:18:21,280 --> 00:18:23,600
Fifteen minutes,
we start plating on the pass.
356
00:18:23,680 --> 00:18:25,240
-Oui, chef.
-Yes, chef.
357
00:18:25,320 --> 00:18:30,160
You seem to be incredibly in charge
of your kitchen here, and confident.
358
00:18:30,240 --> 00:18:32,400
I want the guys to feel confident, chef.
359
00:18:32,480 --> 00:18:34,200
I think if I start flapping
360
00:18:34,280 --> 00:18:36,560
or be unsure,
361
00:18:36,640 --> 00:18:38,960
it's gonna push off on the team,
I don't want that.
362
00:18:40,400 --> 00:18:43,480
The first dish is mackerel,
rhubarb and fennel.
363
00:18:43,560 --> 00:18:47,280
The next dish is beetroot,
dill and buttermilk.
364
00:18:47,920 --> 00:18:51,600
Then we have a pig's cheek,
lobster and a prawn.
365
00:18:53,120 --> 00:18:57,440
Could I have the mackerel,
rhubarb and fennel to start, please?
366
00:18:57,520 --> 00:18:58,400
[waiter] Perfect.
367
00:18:58,480 --> 00:19:00,720
Pig's cheek, lobster and prawn.
368
00:19:00,800 --> 00:19:02,880
{\an8}I'll also go for the pig's cheek, please.
369
00:19:04,360 --> 00:19:05,920
Okay, check on.
370
00:19:07,000 --> 00:19:08,480
Three pig's cheeks.
371
00:19:08,560 --> 00:19:10,160
-Oui, chef.
-Oui, chef.
372
00:19:10,240 --> 00:19:11,400
[Jordan] Check on.
373
00:19:11,480 --> 00:19:13,600
One mackerel, one pig's cheek.
374
00:19:13,680 --> 00:19:14,840
[all] Oui, chef.
375
00:19:15,480 --> 00:19:18,440
Three pig's cheeks.
You're going to table six, please.
376
00:19:18,520 --> 00:19:20,200
[waiter] Table six. Yes, chef.
377
00:19:20,280 --> 00:19:21,800
Prawn head, number 12.
378
00:19:22,480 --> 00:19:23,680
-Yes.
-Thank you.
379
00:19:23,760 --> 00:19:27,440
And have we got 30 seconds
on one pig's cheek, one mackerel, oui?
380
00:19:27,520 --> 00:19:28,880
-Oui, chef.
-[Jordan] Thank you.
381
00:19:30,920 --> 00:19:33,520
{\an8}So Jordan has cooked this for me before,
382
00:19:33,640 --> 00:19:36,600
{\an8}the pig's cheek,
but it's definitely nicer this time.
383
00:19:37,120 --> 00:19:40,880
Some of the dishes
that Jordan's plated in this competition,
384
00:19:40,960 --> 00:19:43,920
they've been quite messy and quite rustic.
385
00:19:44,600 --> 00:19:50,200
To bring this level of elegance
in the final is quite a feat for the man.
386
00:19:50,280 --> 00:19:51,560
He's done a cracking job.
387
00:19:57,520 --> 00:19:59,960
{\an8}The mackerel is exactly what I expected.
388
00:20:00,040 --> 00:20:02,760
-Yeah.
-The beetroot surpassed my expectations.
389
00:20:02,840 --> 00:20:07,280
[Mike] The puree is delicious
and I do really enjoy the roasted beets.
390
00:20:07,360 --> 00:20:11,160
The pig's cheek was soft,
succulent, juicy.
391
00:20:11,240 --> 00:20:13,680
This is a very strong start.
392
00:20:13,760 --> 00:20:17,480
One mackerel.
You're going to table ten, please.
393
00:20:17,560 --> 00:20:20,080
Keep going.
This is perfect. Let's keep going.
394
00:20:20,160 --> 00:20:22,320
How's your evening going?
Enjoying the food?
395
00:20:22,400 --> 00:20:24,720
The food was okay.
The sauce was really nice.
396
00:20:24,800 --> 00:20:26,120
Sauce was really nice.
397
00:20:26,200 --> 00:20:28,360
But they've left the tract.
398
00:20:28,440 --> 00:20:31,720
-[André] They didn't de-vein it properly.
-That was disappointing.
399
00:20:32,440 --> 00:20:34,800
As a head chef, it's your responsibility
400
00:20:34,880 --> 00:20:37,040
to check every dish
that leaves the kitchen
401
00:20:37,120 --> 00:20:38,880
is of the highest standard.
402
00:20:38,960 --> 00:20:41,520
You can't blame the brigade for mistakes
403
00:20:41,600 --> 00:20:45,560
as it's ultimately your menu
and your reputation that's on the line.
404
00:20:45,640 --> 00:20:46,840
Hi, chef. Sorry.
405
00:20:46,920 --> 00:20:49,680
A guest at the table said
it wasn't de-veined properly.
406
00:20:49,760 --> 00:20:51,600
It ruined the flavour of the dish.
407
00:20:51,680 --> 00:20:55,160
Can we just give her a prawn
and something to complete the dish?
408
00:20:55,240 --> 00:20:57,160
-Yep. No problem.
-[André] Thank you very much.
409
00:20:57,240 --> 00:21:00,840
Can I have just one prawn, please?
One prawn.
410
00:21:00,920 --> 00:21:02,440
-Vein!
-[Jordan] Yes.
411
00:21:02,520 --> 00:21:04,720
-That shouldn't happen.
-My bad, chef.
412
00:21:13,720 --> 00:21:15,440
{\an8}How is everyone feeling? Okay?
413
00:21:15,520 --> 00:21:18,960
{\an8}Yeah? I think we can
start crushing through the mains.
414
00:21:19,040 --> 00:21:21,920
[narrator] An hour and 15 minutes
into her service,
415
00:21:22,000 --> 00:21:24,880
and Adria has just
finished serving starters.
416
00:21:24,960 --> 00:21:27,040
So, we're going to... Let's reset.
417
00:21:28,480 --> 00:21:31,560
For my mains,
we have a hen of the woods mushroom dish,
418
00:21:32,200 --> 00:21:36,360
chickpea panisse
and finally, saffron cavatelli pasta.
419
00:21:36,440 --> 00:21:38,120
I know we are short on the pasta,
420
00:21:38,200 --> 00:21:41,120
but everything else
should be there and ready.
421
00:21:41,200 --> 00:21:44,160
On pasta,
we're gonna have about 15 portions.
422
00:21:44,240 --> 00:21:46,160
-Fifteen portions?
-Instead of the 25.
423
00:21:46,240 --> 00:21:48,160
[Michel] So if they can push
the other two?
424
00:21:48,240 --> 00:21:49,240
Yeah, if you can.
425
00:21:50,480 --> 00:21:52,360
The saffron cavatelli, please.
426
00:21:52,440 --> 00:21:54,520
Handmade saffron cavatelli.
427
00:21:55,640 --> 00:21:56,880
[Adria] Check on, chefs.
428
00:21:57,400 --> 00:22:00,240
-Can we get three pasta, one mushroom?
-[Loredana] Yeah.
429
00:22:00,320 --> 00:22:04,480
Followed by five more pastas,
one mushroom.
430
00:22:04,560 --> 00:22:07,640
Two more cavatellis, pasta. Oh. [chuckles]
431
00:22:07,720 --> 00:22:09,240
We have already sold out of pasta.
432
00:22:09,320 --> 00:22:12,600
Already 15 portions cooked.
There should've been a lot more made.
433
00:22:14,680 --> 00:22:17,320
We're just missing one of the pasta.
434
00:22:17,400 --> 00:22:19,280
-I think we'll have to apologise.
-That's fine.
435
00:22:19,360 --> 00:22:20,680
I'll push them to the mushroom.
436
00:22:20,760 --> 00:22:22,480
-Delicious.
-Thanks. I'll buy 'em a drink.
437
00:22:22,560 --> 00:22:25,120
[Michel] Adria,
that pasta is getting cold.
438
00:22:25,200 --> 00:22:26,800
You've already not got enough pasta.
439
00:22:26,880 --> 00:22:29,120
If we don't send that soon,
it's gonna go in the bin.
440
00:22:29,200 --> 00:22:31,640
All right. Number two, yes, number two.
441
00:22:31,720 --> 00:22:33,400
They're a bit angry, so big smiles.
442
00:22:33,480 --> 00:22:34,760
I'm late. Thank you very much.
443
00:22:42,760 --> 00:22:45,200
The panisse,
I actually enjoyed how light it was.
444
00:22:45,280 --> 00:22:48,160
The pasta, hard.
445
00:22:48,240 --> 00:22:49,080
[Mike] Yeah.
446
00:22:49,600 --> 00:22:51,840
I still love the hen of the woods.
447
00:22:51,920 --> 00:22:54,800
That, I loved it.
I love the little parfait.
448
00:22:54,880 --> 00:22:57,520
I think the sauce is delicious with it.
449
00:23:01,280 --> 00:23:04,400
[Jordan] Mains away. Two lamb, one Wagyu.
450
00:23:04,480 --> 00:23:05,360
[chef] Oui, chef.
451
00:23:05,440 --> 00:23:07,520
-[Michel] First mains away?
-[Jordan] Oui.
452
00:23:07,600 --> 00:23:09,600
Wow! First main courses are just going.
453
00:23:09,680 --> 00:23:12,200
Normally this is bottleneck,
this is a pinch point.
454
00:23:12,280 --> 00:23:15,640
One lamb, one Wagyu. Table seven, please.
455
00:23:15,720 --> 00:23:19,800
The main course we have
hake, vichyssoise and caviar.
456
00:23:19,880 --> 00:23:22,280
We have Wagyu, onion and thyme.
457
00:23:23,000 --> 00:23:26,040
Then we have lamb,
samphire and red pepper.
458
00:23:29,960 --> 00:23:31,680
Main courses are being pumped out.
459
00:23:31,760 --> 00:23:33,400
Pushing. 'Cause there's only three things
460
00:23:33,480 --> 00:23:35,680
to put on a plate,
which is great. Fantastic.
461
00:23:35,760 --> 00:23:37,880
But the attention to detail is slipping.
462
00:23:37,960 --> 00:23:41,680
The gratin dauphinoise
seems to be coming up more and more dry.
463
00:23:41,760 --> 00:23:44,120
The ones on the pass
have got burnt bottoms.
464
00:23:44,200 --> 00:23:47,680
Those gratin dauphinoise
do not look five-star.
465
00:23:47,760 --> 00:23:49,720
You can't blame the other guys.
466
00:23:49,800 --> 00:23:51,160
You're the one sending it.
467
00:23:51,240 --> 00:23:52,240
[Jason] This beef...
468
00:23:52,320 --> 00:23:55,680
{\an8}I've had some beautiful beef before
but this...
469
00:23:55,760 --> 00:23:59,840
{\an8}Who would've thought
that Jordan would be serving his food
470
00:23:59,920 --> 00:24:01,160
in The Langham Hotel?
471
00:24:01,240 --> 00:24:03,240
[Jason] It's not bad
after living in the woods.
472
00:24:03,320 --> 00:24:04,600
-[Lisa] Yeah.
-[chuckles]
473
00:24:07,760 --> 00:24:09,640
I need one...
474
00:24:09,720 --> 00:24:11,720
One... Erm...
475
00:24:12,640 --> 00:24:14,160
One scotch egg, please.
476
00:24:14,720 --> 00:24:17,600
The mains will be curried goat chops,
477
00:24:17,680 --> 00:24:21,680
banana-leaf-baked sea bream
and roast baby cauliflower.
478
00:24:22,360 --> 00:24:24,040
[narrator] Along with his mains,
479
00:24:24,120 --> 00:24:27,760
Dom is serving each table
with a selection of five sides,
480
00:24:27,840 --> 00:24:30,240
including plantain and okra slaw.
481
00:24:31,040 --> 00:24:34,120
-[Michel] Is there a table that's ready?
-[Dom] No, chef.
482
00:24:34,200 --> 00:24:35,200
[Dom speaks indistinctly]
483
00:24:35,280 --> 00:24:36,160
What's missing?
484
00:24:36,840 --> 00:24:40,080
Okay, let's go table four, please, chef.
485
00:24:40,160 --> 00:24:42,560
No, we can't go
with the goat or the sea bream.
486
00:24:42,640 --> 00:24:44,800
You're waiting
on scotch eggs for everything.
487
00:24:44,880 --> 00:24:47,480
Yes. Please, plantain, please.
488
00:24:48,040 --> 00:24:52,240
To be able to manage a service well,
you've got to literally be an octopus.
489
00:24:52,320 --> 00:24:53,640
To manage the tickets,
490
00:24:53,720 --> 00:24:57,520
to organise what the chefs are doing
and when they're doing it,
491
00:24:57,600 --> 00:24:59,840
to take away
some of the pressure from them.
492
00:24:59,920 --> 00:25:01,960
[Michel] They're waiting.
They're waiting for you.
493
00:25:02,040 --> 00:25:03,960
-I know, but...
-[Mike] Is he in control?
494
00:25:04,040 --> 00:25:06,360
[hesitating]
It's starting to get a bit frayed.
495
00:25:06,880 --> 00:25:09,240
The starters were lovely and smooth.
496
00:25:09,320 --> 00:25:11,240
They knew what they were doing.
Now, they're...
497
00:25:11,920 --> 00:25:14,600
[Mike] He's trying to achieve a lot
with these mains.
498
00:25:14,680 --> 00:25:16,360
-[Michel] This should not happen.
-No.
499
00:25:16,440 --> 00:25:19,040
-The pass should be constantly sending.
-Constantly.
500
00:25:19,120 --> 00:25:21,200
It should be a consistent flow of food.
501
00:25:21,720 --> 00:25:23,880
I need plantain. I need rice.
502
00:25:24,800 --> 00:25:26,520
You've got plantain and rice here.
503
00:25:27,320 --> 00:25:28,880
Dom, you're losing it. Come on.
504
00:25:28,960 --> 00:25:29,880
I know, chef.
505
00:25:30,560 --> 00:25:32,040
[Teo] Service was not smooth.
506
00:25:32,120 --> 00:25:34,800
Four people doing one dish,
which isn't normal.
507
00:25:34,880 --> 00:25:37,000
{\an8}Normally, one chef takes care of one dish.
508
00:25:37,080 --> 00:25:40,400
Like this was much more disorganised.
509
00:25:40,480 --> 00:25:41,560
-Hi, chef.
-[Dom] Hey.
510
00:25:41,640 --> 00:25:43,800
Guests are waiting for some mains.
What's happening?
511
00:25:43,880 --> 00:25:47,280
It's coming. I... I apologise.
512
00:25:48,040 --> 00:25:49,840
We need to send it. Come on.
513
00:25:49,920 --> 00:25:50,960
This is getting bad.
514
00:25:51,960 --> 00:25:53,760
This feels so embarrassing, man.
515
00:25:56,000 --> 00:25:58,480
-Dom, we really need to crack on.
-Yes, yes, yes.
516
00:25:58,560 --> 00:26:00,400
Push these first main courses out.
517
00:26:03,720 --> 00:26:06,600
Some restaurants,
you wouldn't mind if it was a long time,
518
00:26:06,680 --> 00:26:09,480
but this kind of restaurant,
you want it to be smoother.
519
00:26:15,080 --> 00:26:17,560
[Michel] Nobody knows
what they're doing other than you.
520
00:26:17,640 --> 00:26:19,560
Come on, we need to get these out.
521
00:26:19,640 --> 00:26:20,880
No, mix the salad for me
522
00:26:20,960 --> 00:26:23,320
and bring it to me
mixed with a bit of olive oil.
523
00:26:23,400 --> 00:26:25,720
If the kitchen brigade
aren't managed properly,
524
00:26:25,800 --> 00:26:28,080
then service will grind to a halt.
525
00:26:28,720 --> 00:26:30,840
-Okay, chef.
-[Michel] Bulk it up. Let's go.
526
00:26:30,920 --> 00:26:32,880
Still have a lot of tables
waiting for plates.
527
00:26:32,960 --> 00:26:36,640
I'd love to say there's something
different I could do, but there isn't.
528
00:26:36,720 --> 00:26:40,480
I'm not gonna let myself get stressed out
about something I can't control.
529
00:26:40,560 --> 00:26:43,200
I'll get it to you as quickly as I can.
I apologise.
530
00:26:43,280 --> 00:26:44,880
Thank you, chef. I'll them know.
531
00:26:46,000 --> 00:26:49,560
[Dom] Two more chops,
a sea bream, and a cauliflower.
532
00:26:49,640 --> 00:26:51,760
Are you sending
three tables in one go now?
533
00:26:51,840 --> 00:26:55,000
-Yes, I've been trying to do that.
-Good. That's the way.
534
00:26:55,080 --> 00:26:56,400
It's coming. We'll get there.
535
00:26:58,440 --> 00:27:00,240
It's colourful, it's vibrant.
536
00:27:00,720 --> 00:27:02,200
I think it looks really good.
537
00:27:03,160 --> 00:27:05,400
[Ravneet] That goat curry. Wow.
538
00:27:05,480 --> 00:27:06,800
[Mike] Beautiful sauce.
539
00:27:06,880 --> 00:27:08,280
The chops were so tender.
540
00:27:08,360 --> 00:27:10,360
Literally pulling off the bone.
541
00:27:10,920 --> 00:27:14,560
One of the dishes that surprised me
the most was the cauliflower.
542
00:27:14,640 --> 00:27:16,680
My God, has he delivered with flavour.
543
00:27:17,160 --> 00:27:20,040
{\an8}-[Ravneet] The fish was delicate.
-It was beautiful.
544
00:27:20,120 --> 00:27:21,960
[Ravneet] There were so many sides.
545
00:27:22,040 --> 00:27:24,160
Everything is mixing together
and you can't focus
546
00:27:24,240 --> 00:27:26,240
on what you're eating.
One element needs to go.
547
00:27:26,320 --> 00:27:29,480
[Mike] He's taken on a lot
by producing the sides
548
00:27:29,560 --> 00:27:32,480
and I think that's what
slowed things down in the kitchen.
549
00:27:35,080 --> 00:27:38,480
Dom, the goat is tender. It's delicious.
550
00:27:38,560 --> 00:27:40,640
-Thank you, chef.
-Can I taste the chili?
551
00:27:40,720 --> 00:27:42,080
Yeah, it is spicy though.
552
00:27:42,160 --> 00:27:45,560
This, you're going with
to table 15, please.
553
00:27:45,640 --> 00:27:46,800
[chuckles] Yeah, it's spicy.
554
00:27:46,880 --> 00:27:49,600
If you're a hot pepper sauce person,
you need to blow your socks off.
555
00:27:49,680 --> 00:27:51,160
That's blown everything off.
556
00:27:51,240 --> 00:27:53,320
I bet you Rav says she loves it
and that's it.
557
00:27:54,160 --> 00:27:55,840
That sauce... [sniffles]
558
00:27:56,560 --> 00:27:58,640
is everything I wanted from a hot sauce.
559
00:27:58,720 --> 00:28:01,240
It's blowing my head off, but I want that.
560
00:28:02,800 --> 00:28:04,960
This sauce is a grower.
561
00:28:05,600 --> 00:28:08,000
-[laughs]
-My face is suddenly boiling.
562
00:28:09,400 --> 00:28:11,840
We'll just blast out these mains
563
00:28:11,920 --> 00:28:15,000
and we're all hands on deck
to bang out the desserts.
564
00:28:16,320 --> 00:28:20,240
{\an8}[narrator] Jordan is the only chef
whose service is running to time.
565
00:28:20,320 --> 00:28:21,960
{\an8}How are you doing, chefs? Good?
566
00:28:22,040 --> 00:28:23,280
[all] Yes, chef.
567
00:28:23,360 --> 00:28:25,560
[Jordan] Just keep pushing, chefs.
This is good.
568
00:28:25,640 --> 00:28:26,560
[chef] Oui.
569
00:28:26,640 --> 00:28:28,040
It's going very well.
570
00:28:28,120 --> 00:28:31,000
Chef is very clear
with what he wants us to do.
571
00:28:31,080 --> 00:28:33,480
And we are very confident
with what we are doing.
572
00:28:33,560 --> 00:28:35,040
[André] I have some feedback for you.
573
00:28:35,120 --> 00:28:38,440
It's a bit negative. A bit of dauphinoise
slightly burned at the bottom.
574
00:28:38,520 --> 00:28:39,360
[Jordan] Okay.
575
00:28:39,440 --> 00:28:40,880
-Thank you.
-[André] Thanks, chef.
576
00:28:40,960 --> 00:28:42,880
[Mike] Oh, here we go. Main course.
577
00:28:44,800 --> 00:28:46,960
[Ravneet] For someone
who doesn't like lamb,
578
00:28:47,040 --> 00:28:49,440
this is a dish that could convert
any lamb hater.
579
00:28:49,520 --> 00:28:51,480
It's succulent. It's well-balanced.
580
00:28:51,560 --> 00:28:53,560
I love the juiciness from the red pepper
581
00:28:53,640 --> 00:28:55,720
and then the samphire
kind of pops in your mouth.
582
00:28:55,800 --> 00:28:58,880
{\an8}It's lovely. I have to say
my favourite though was the fish.
583
00:28:59,600 --> 00:29:02,560
{\an8}The flavour of the Wagyu is incredible,
584
00:29:02,680 --> 00:29:06,800
{\an8}but I think this dish is really
quite heavy, very indulgent,
585
00:29:06,880 --> 00:29:08,920
and has lacked a lot of finesse.
586
00:29:10,320 --> 00:29:13,280
It just doesn't have
anything that special.
587
00:29:13,360 --> 00:29:16,440
I feel like I've had this
20 times before in my life.
588
00:29:16,520 --> 00:29:17,360
[woman] Exactly.
589
00:29:18,280 --> 00:29:20,680
I can't fault the way
he's running service.
590
00:29:21,160 --> 00:29:24,120
He's on top of it.
He is on top of his game.
591
00:29:24,200 --> 00:29:26,840
There's not a single ticket
that's been missed.
592
00:29:26,920 --> 00:29:28,360
Yes, there have been errors.
593
00:29:28,920 --> 00:29:30,880
Prawns not de-veined.
594
00:29:30,960 --> 00:29:33,920
Little things like that
make a huge difference.
595
00:29:34,000 --> 00:29:35,280
[André] Table's made, chef.
596
00:29:35,360 --> 00:29:37,560
All done? Well done, chefs.
597
00:29:37,640 --> 00:29:40,640
That's starters and mains done,
just desserts now.
598
00:29:40,720 --> 00:29:43,120
-[all] Oui, chef.
-Come on. Smashing it, guys.
599
00:29:46,120 --> 00:29:49,120
{\an8}[narrator] Adria is in a bottleneck
of crossing courses
600
00:29:49,200 --> 00:29:51,760
{\an8}and her desserts
are still not on the pass.
601
00:29:52,360 --> 00:29:55,120
They're just waiting now
for you to call out orders.
602
00:29:55,200 --> 00:29:57,120
[Adria] Okay, first dessert coming on
603
00:29:57,200 --> 00:29:59,560
will be three ginger loaf,
two chocolate tarts.
604
00:29:59,640 --> 00:30:01,400
Can I get some plates?
605
00:30:02,960 --> 00:30:04,040
[woman] Oh, sorry...
606
00:30:04,120 --> 00:30:07,080
I actually think one or two guests
might have left already.
607
00:30:07,160 --> 00:30:10,600
I'm not sure what's happened,
but I'm slightly worried.
608
00:30:10,680 --> 00:30:12,760
[André] Table six are cancelling dessert.
609
00:30:12,840 --> 00:30:15,920
Okay, so, people are leaving
610
00:30:16,840 --> 00:30:18,520
without dessert.
611
00:30:19,080 --> 00:30:21,560
The desserts should've been served
40 minutes ago.
612
00:30:21,640 --> 00:30:24,080
[Adria] I know.
Let's warm the cake, peaches,
613
00:30:24,160 --> 00:30:26,600
and the butterscotch.
614
00:30:26,680 --> 00:30:29,600
To finish, I've got poached rhubarb,
615
00:30:29,680 --> 00:30:32,280
ginger loaf
and a dark chocolate ganache tart.
616
00:30:33,080 --> 00:30:35,080
-Can we get the food on the plates?
-[Adria] Yes.
617
00:30:35,160 --> 00:30:36,800
[Michel] What else is going on this?
618
00:30:36,880 --> 00:30:39,840
[Adria] And then it's gonna be the tart.
619
00:30:39,920 --> 00:30:41,600
I feel really sorry for her
620
00:30:41,680 --> 00:30:45,480
because she is a good chef
and she's so stressed.
621
00:30:45,560 --> 00:30:48,160
[Adria] Can you put the one verveine in,
chef, please,
622
00:30:48,240 --> 00:30:49,920
and then a crisp, then a cream.
623
00:30:50,000 --> 00:30:52,600
-Yeah. Like that, perfect, thank you.
-[order machine trilling]
624
00:30:52,680 --> 00:30:54,560
Okay, we're rocking and rolling now.
625
00:31:00,640 --> 00:31:03,480
{\an8}[Ravneet] This dish with the rhubarb,
I loved that sauce.
626
00:31:03,600 --> 00:31:06,000
{\an8}It was beautifully perfumed
and cardamom-y,
627
00:31:06,080 --> 00:31:08,080
but then the rhubarb was undercooked.
628
00:31:08,560 --> 00:31:10,360
When I see ginger loaf on the menu,
629
00:31:10,440 --> 00:31:14,040
I expect something soft, generous.
630
00:31:14,120 --> 00:31:16,840
It doesn't have that softness
and that generous quality
631
00:31:16,920 --> 00:31:18,240
you want from a ginger loaf.
632
00:31:18,320 --> 00:31:20,920
My favourite was probably the tart.
633
00:31:21,000 --> 00:31:22,920
[Mike] The pastry was stunning.
634
00:31:23,000 --> 00:31:24,680
-[Ravneet] I loved that pastry.
-Gorgeous.
635
00:31:24,760 --> 00:31:28,720
-I want the recipe for the pastry.
-I want the recipe. It's outstanding.
636
00:31:29,960 --> 00:31:31,240
Table 12, yeah?
637
00:31:31,320 --> 00:31:34,640
{\an8}[Michel] Dom's taken the decision
to send all the main courses out
638
00:31:34,720 --> 00:31:36,520
because they were waiting so long.
639
00:31:36,600 --> 00:31:40,400
But that means that the first people
that have had their mains
640
00:31:40,480 --> 00:31:44,160
are now waiting very long
for their dessert.
641
00:31:44,240 --> 00:31:46,440
It really is that domino effect.
642
00:31:46,560 --> 00:31:48,280
[narrator] With desserts due to go out,
643
00:31:48,360 --> 00:31:51,120
sous-chef Francesca
is awaiting instructions from Dom.
644
00:31:51,200 --> 00:31:54,880
{\an8}We are not in a really good situation
with the dessert.
645
00:31:54,960 --> 00:31:58,840
He basically didn't tell me
how he wants me to cook the tart.
646
00:31:58,920 --> 00:32:01,440
We're still missing parts
of the mise en place.
647
00:32:02,480 --> 00:32:04,240
Chef. I'm so sorry to interrupt,
648
00:32:04,320 --> 00:32:06,080
-but I need you right now.
-Mmm-hmm.
649
00:32:06,160 --> 00:32:08,880
I need you really to tell me
where is all this stuff.
650
00:32:10,040 --> 00:32:11,480
-For this dish?
-Yeah.
651
00:32:11,560 --> 00:32:13,360
-Yeah, so...
-I don't know about it.
652
00:32:13,440 --> 00:32:15,320
[Dom] No, ignore the title.
653
00:32:15,400 --> 00:32:17,920
That's why
I've written out the components.
654
00:32:18,000 --> 00:32:18,840
Okay.
655
00:32:18,920 --> 00:32:21,840
-I'm gonna show you the dish.
-Okay.
656
00:32:21,920 --> 00:32:24,040
Are some of the desserts not ready then?
657
00:32:24,880 --> 00:32:27,800
Some aspects of the desserts aren't ready.
That's correct.
658
00:32:27,880 --> 00:32:29,520
Sorry, Francesca, I feel bad.
659
00:32:29,600 --> 00:32:30,760
Don't worry. It's fine.
660
00:32:30,840 --> 00:32:33,920
Which is obviously my fault
and my responsibility.
661
00:32:34,000 --> 00:32:35,000
Yep.
662
00:32:35,080 --> 00:32:37,160
Francesca is a sous-chef.
She knows what she's doing.
663
00:32:37,240 --> 00:32:38,080
Yeah.
664
00:32:38,160 --> 00:32:42,840
If you tell her,
"a cheese fruit bun," it's not clear.
665
00:32:42,920 --> 00:32:44,640
And it is really winding her up.
666
00:32:44,720 --> 00:32:47,640
As so many times in this competition,
667
00:32:47,720 --> 00:32:50,560
the desserts are an afterthought.
668
00:32:51,240 --> 00:32:53,720
Hi, everyone. I can only apologise.
669
00:32:53,800 --> 00:32:55,280
I went and spoke to the chef.
670
00:32:55,360 --> 00:32:57,160
They're a little bit overwhelmed.
671
00:32:57,240 --> 00:32:59,840
It's gonna be a bit longer.
About ten minutes.
672
00:33:00,440 --> 00:33:03,120
[Dom] For the desserts,
we have a Bakewell tart,
673
00:33:03,200 --> 00:33:05,840
but instead of raspberry jam,
we're using sorrel jam.
674
00:33:05,920 --> 00:33:08,720
And the second dessert
is a Guinness punch panna cotta.
675
00:33:09,720 --> 00:33:11,640
Third dish is bun and cheese.
676
00:33:11,720 --> 00:33:13,760
Erm, bun is like a fruit bun.
677
00:33:13,840 --> 00:33:17,360
We're using some Cashel Blue
which is a beautiful, soft blue cheese.
678
00:33:17,440 --> 00:33:21,400
Yes, we're gonna do a little rocher,
which is going on top of the tart.
679
00:33:21,480 --> 00:33:23,360
You haven't got time to explain.
680
00:33:23,880 --> 00:33:26,040
Dress the frigging plates
681
00:33:26,120 --> 00:33:28,680
-and they will follow you.
-Yes, chef.
682
00:33:28,760 --> 00:33:32,080
And then we're gonna do
a little rocher of the ice cream.
683
00:33:32,160 --> 00:33:33,720
[Michel] Ooh la la.
684
00:33:33,800 --> 00:33:35,880
-This is a little bit...
-Ooh ya ya ya.
685
00:33:35,960 --> 00:33:37,760
That ice cream is not nice.
686
00:33:39,920 --> 00:33:42,760
You're never gonna make
a smooth quenelle out of that.
687
00:33:42,840 --> 00:33:44,040
Think on your feet.
688
00:33:44,120 --> 00:33:45,520
-Yes, chef.
-Break it up.
689
00:33:45,600 --> 00:33:48,520
[narrator] Dom repurposes
his vegan ice cream
690
00:33:48,600 --> 00:33:50,240
into an ice sprinkle.
691
00:33:51,040 --> 00:33:52,120
I know we're on desserts,
692
00:33:52,200 --> 00:33:54,680
but table seven's waiting
for two goat chops.
693
00:33:54,760 --> 00:33:56,920
Can I get two goat for me, please?
694
00:33:57,000 --> 00:33:59,000
What's happening
with the ice cream there, chef?
695
00:33:59,080 --> 00:34:01,120
[Dom] I'm not really sure, to be honest.
696
00:34:01,200 --> 00:34:03,360
It's just not smooth, but it's also vegan.
697
00:34:03,440 --> 00:34:05,080
I just need a moment, please.
698
00:34:05,160 --> 00:34:06,520
I'm doing the best I can.
699
00:34:06,600 --> 00:34:09,560
I'm not gonna get stressed
and start losing my head.
700
00:34:09,640 --> 00:34:11,440
This is for table eight, please.
701
00:34:14,240 --> 00:34:17,600
{\an8}I think that the Bakewell tart pastry
was spot-on today.
702
00:34:17,680 --> 00:34:20,040
{\an8}It was thin, crisp, perfectly baked.
703
00:34:20,120 --> 00:34:22,160
And the ice cream was not an ice cream.
704
00:34:22,240 --> 00:34:24,840
[Mike] The ice cream was a real shame.
705
00:34:24,920 --> 00:34:28,120
I absolutely adored the panna cotta.
706
00:34:28,200 --> 00:34:32,120
The booziness
of the panna cotta is amazing.
707
00:34:32,200 --> 00:34:35,600
The bun and cheese,
I don't think the plantain was needed.
708
00:34:37,120 --> 00:34:38,920
This is for table eight, please.
709
00:34:39,000 --> 00:34:40,520
Table three's missing four desserts.
710
00:34:40,600 --> 00:34:43,280
Two tickets went through for table three
as they were joined later.
711
00:34:43,360 --> 00:34:44,480
That's what I thought.
712
00:34:44,560 --> 00:34:46,960
Five. We've already got desserts
for table five.
713
00:34:47,040 --> 00:34:52,720
We've already got desserts for table five.
This is an unmitigated disaster.
714
00:34:52,800 --> 00:34:55,040
You don't know
what you're sending any more.
715
00:34:55,120 --> 00:34:56,680
So, can we go for table nine?
716
00:34:56,760 --> 00:35:00,920
Two bun and cheese, a Bakewell tart
and the gluten-free dessert, please.
717
00:35:01,000 --> 00:35:03,040
Table three, the other check,
have you found it?
718
00:35:03,120 --> 00:35:05,800
-This is the other check, chef.
-This one is?
719
00:35:05,880 --> 00:35:08,000
The service that should've taken
two-and-a-half hours
720
00:35:08,080 --> 00:35:10,360
is now over that two-and-a-half hours.
721
00:35:10,560 --> 00:35:12,160
To be honest, I'm embarrassed.
722
00:35:12,240 --> 00:35:16,160
My mum is here
and I feel like I put my best foot forward
723
00:35:16,240 --> 00:35:18,360
to deliver a great service today.
724
00:35:18,440 --> 00:35:20,080
I take these things personally.
725
00:35:20,160 --> 00:35:23,040
I look like I can't serve 50 customers.
726
00:35:23,120 --> 00:35:27,040
It does break my heart a little bit.
My heart's somewhat broken.
727
00:35:27,600 --> 00:35:31,880
Dominic has made Afro-Caribbean food
come to the table.
728
00:35:31,960 --> 00:35:35,000
-[woman] That's it. Yeah.
-[Moreline] Beautiful tasting.
729
00:35:35,080 --> 00:35:36,640
That makes me very proud.
730
00:35:38,480 --> 00:35:39,680
{\an8}[Jordan] On to desserts now.
731
00:35:39,760 --> 00:35:42,320
{\an8}A few hiccups in service
that I wish we didn't have,
732
00:35:42,400 --> 00:35:43,840
{\an8}but we're back on it.
733
00:35:43,920 --> 00:35:44,800
Puddings.
734
00:35:44,880 --> 00:35:48,040
We have rum baba, with barbecued pineapple
735
00:35:48,120 --> 00:35:50,200
and a lime clotted cream.
736
00:35:50,880 --> 00:35:53,480
And then a chocolate genoise sponge,
737
00:35:53,560 --> 00:35:55,680
chocolate ganache,
cherry and anise sorbet,
738
00:35:55,760 --> 00:35:57,360
a little bit of cherry gel.
739
00:35:59,000 --> 00:36:02,800
And then strawberry Eton mess
with basil and pink peppercorn.
740
00:36:04,040 --> 00:36:05,520
We get one time today to go.
741
00:36:08,160 --> 00:36:11,960
The chocolate kinda
looks very heavy and tight.
742
00:36:12,040 --> 00:36:14,440
I don't think Rav's gonna be pleased
with that.
743
00:36:15,880 --> 00:36:18,760
These are some of the most
elegant and beautiful desserts
744
00:36:18,840 --> 00:36:21,440
that we have been presented with
in the competition,
745
00:36:21,520 --> 00:36:23,880
but the chocolate one,
the sponge is too hard,
746
00:36:24,680 --> 00:36:25,880
way too hard,
747
00:36:25,960 --> 00:36:30,040
but I love the crema on top,
silky, delicious.
748
00:36:30,120 --> 00:36:31,200
[Mike] The rum baba,
749
00:36:31,280 --> 00:36:35,720
the flavours were there,
but it was bready, it was dry.
750
00:36:35,800 --> 00:36:38,640
It wasn't moist and juicy and moreish.
751
00:36:38,720 --> 00:36:41,480
{\an8}My favourite was,
out of all three, the strawberry dish.
752
00:36:41,560 --> 00:36:43,960
{\an8}I liked the contrast
of the sharp basil sorbet...
753
00:36:44,040 --> 00:36:44,960
{\an8}[Mike] Very fresh.
754
00:36:45,040 --> 00:36:47,280
Yeah, but you want that
from a basil sorbet.
755
00:36:47,360 --> 00:36:50,120
Just to double check
that table 12 is going now.
756
00:36:50,200 --> 00:36:52,000
And that is everybody done?
757
00:36:52,080 --> 00:36:54,000
[André] That is everyone done, chef.
758
00:36:54,560 --> 00:36:55,720
Thank you, chef.
759
00:36:55,800 --> 00:36:59,160
[Jordan] Today was amazing.
Really smooth service.
760
00:36:59,240 --> 00:37:03,000
The buzz of service
is like no other drug there is.
761
00:37:03,080 --> 00:37:06,680
The adrenalin, the happiness, the anxiety.
762
00:37:06,760 --> 00:37:07,840
I feel on top of the world.
763
00:37:07,920 --> 00:37:10,160
You need to be proud of what you've done.
764
00:37:10,240 --> 00:37:12,280
Yeah, I am. Yeah, today was...
765
00:37:12,360 --> 00:37:14,240
-I'm gonna cry.
-[Jordan chuckles]
766
00:37:14,320 --> 00:37:17,880
Thank you so much.
You guys were stars too.
767
00:37:17,960 --> 00:37:20,040
Although it's one
of the hardest things I've done,
768
00:37:20,120 --> 00:37:22,040
it's one of the best things I've done.
769
00:37:22,120 --> 00:37:24,560
[Hussein] I'm so proud of you.
You were incredible.
770
00:37:24,640 --> 00:37:27,760
[Adria] I'm very competitive.
I do like winning. I like being the best.
771
00:37:27,840 --> 00:37:29,000
Your wife is a super woman.
772
00:37:29,080 --> 00:37:31,080
Thank you, guys. You are a super woman.
773
00:37:31,160 --> 00:37:35,280
The point in service where I kind of felt
a bit heartbroken
774
00:37:35,360 --> 00:37:36,480
and a little bit deflated,
775
00:37:36,560 --> 00:37:39,480
it's hard to pacify yourself
776
00:37:39,560 --> 00:37:43,400
when you feel like your best
wasn't good enough.
777
00:37:43,480 --> 00:37:45,120
-Hello, guys.
-[Dom] Hi, Mum.
778
00:37:45,200 --> 00:37:46,080
How you doing?
779
00:37:46,160 --> 00:37:48,600
Well, I'm not sure
it's clapping-worthy, but...
780
00:37:48,680 --> 00:37:50,520
[all chuckling]
781
00:37:50,600 --> 00:37:53,280
-You all right?
-[Moreline chuckles] I loved it.
782
00:37:54,120 --> 00:37:56,440
[exclaims] It was absolutely fabulous.
783
00:37:56,520 --> 00:37:59,920
-Are you lot lying, potentially, like...
-[both] Why?
784
00:38:00,000 --> 00:38:02,080
-Everyone loved it, it was amazing.
-Okay.
785
00:38:02,160 --> 00:38:05,200
-So proud of you. I love you.
-Thank you. [sighs] Thank you.
786
00:38:05,280 --> 00:38:06,720
[muffled speaking]
787
00:38:06,800 --> 00:38:09,880
Now's the wait, yeah,
to find out if I've done enough.
788
00:38:09,960 --> 00:38:11,000
-Yeah.
-Easily.
789
00:38:11,080 --> 00:38:12,400
I hope so.
790
00:38:12,840 --> 00:38:14,880
[chuckling]
791
00:38:26,080 --> 00:38:27,640
-Hey, mate.
-How was it?
792
00:38:27,720 --> 00:38:28,600
Tough, mate.
793
00:38:28,680 --> 00:38:30,920
Mine was far from smooth.
794
00:38:31,000 --> 00:38:31,840
Really? Why?
795
00:38:31,920 --> 00:38:36,400
It was... I mean, it wasn't far from smooth,
but it wasn't smooth.
796
00:38:36,480 --> 00:38:37,480
How was it?
797
00:38:37,560 --> 00:38:38,840
-Insane.
-It was actually insane.
798
00:38:38,920 --> 00:38:41,800
At some point,
I didn't laugh, but I was almost laughing,
799
00:38:41,880 --> 00:38:45,120
because I just couldn't believe
what was happening.
800
00:38:46,000 --> 00:38:48,160
[narrator] With all three services
complete,
801
00:38:48,240 --> 00:38:50,720
it's down to Chef Roux to choose a winner.
802
00:38:52,720 --> 00:38:55,720
Wow, that was intense, eh?
803
00:38:56,600 --> 00:38:58,320
What a final, though.
804
00:38:58,400 --> 00:39:00,680
Absolutely.
Three chefs cooking their hearts out.
805
00:39:00,760 --> 00:39:01,960
Couldn't ask for more.
806
00:39:02,040 --> 00:39:06,480
The calibre of some of the dishes
were outstanding.
807
00:39:07,600 --> 00:39:08,960
Out of the three of them,
808
00:39:09,040 --> 00:39:13,560
there was only one
that managed the pass beautifully.
809
00:39:13,640 --> 00:39:15,880
Like a seasoned pro. And that was Jordan.
810
00:39:16,760 --> 00:39:18,200
You put him in a kitchen,
811
00:39:18,280 --> 00:39:21,120
five or 600 people,
he'd shout the orders out.
812
00:39:21,200 --> 00:39:25,520
He would command respect
and he could run that pass.
813
00:39:26,080 --> 00:39:27,080
He's got it.
814
00:39:27,160 --> 00:39:30,760
It was a really well-paced service.
815
00:39:30,840 --> 00:39:32,440
He can command a kitchen, yes.
816
00:39:32,520 --> 00:39:34,600
It was the most flawless service,
817
00:39:34,680 --> 00:39:36,520
but do I believe his concept would work
818
00:39:36,600 --> 00:39:39,240
and he's the right person for this?
I don't know.
819
00:39:40,720 --> 00:39:46,080
I think that Adria's concept
of making plants the star of the show
820
00:39:46,160 --> 00:39:47,600
is fantastic
821
00:39:47,680 --> 00:39:50,040
and it's the type of concept
822
00:39:50,120 --> 00:39:52,520
that could seamlessly fit
into this environment.
823
00:39:52,600 --> 00:39:55,240
But Adria can't command a kitchen.
824
00:39:55,320 --> 00:39:57,560
I loved her finishings to the restaurant.
825
00:39:57,640 --> 00:39:59,920
The menu design was great,
826
00:40:00,000 --> 00:40:03,960
but you felt the energy
being sucked out of the room,
827
00:40:04,040 --> 00:40:05,760
the longer the service went on.
828
00:40:05,840 --> 00:40:09,680
Adria does need help, yes,
but her food is so unique and different
829
00:40:09,760 --> 00:40:12,680
and I think
that Adria is willing to learn.
830
00:40:12,760 --> 00:40:14,160
She's willing to get stuck in.
831
00:40:14,240 --> 00:40:16,360
She said herself,
she wants to be the best.
832
00:40:16,440 --> 00:40:19,240
It will drive her forward
in order to command a kitchen,
833
00:40:19,320 --> 00:40:20,920
those are skills she can learn.
834
00:40:21,000 --> 00:40:23,440
Yeah, but you can also refine
Jordan's concept.
835
00:40:23,520 --> 00:40:28,200
He could get there with some help,
with some mentorship as well.
836
00:40:28,280 --> 00:40:31,400
Do I want to spend my time mentoring?
837
00:40:31,480 --> 00:40:33,920
I want a chef that can deliver.
838
00:40:34,480 --> 00:40:36,840
Dom didn't have
a fantastic service either.
839
00:40:36,920 --> 00:40:38,320
He started off okay.
840
00:40:38,400 --> 00:40:40,480
But it went a bit pear-shaped
during service.
841
00:40:40,560 --> 00:40:45,360
But he delivered flavour in abundance
with his menu.
842
00:40:45,440 --> 00:40:49,640
The concept of British-Caribbean
at five-star level?
843
00:40:49,720 --> 00:40:53,640
We have not seen a restaurant
of this type yet in this country.
844
00:40:53,720 --> 00:40:55,280
People would flock to it
845
00:40:55,360 --> 00:40:58,680
and as a restaurateur,
that's what we always want.
846
00:40:59,400 --> 00:41:03,280
I have got, probably, the most difficult
decision to make in my career.
847
00:41:03,360 --> 00:41:05,320
I need to pick the right chef
848
00:41:06,320 --> 00:41:10,000
that's gonna be a huge success,
that's gonna represent me.
849
00:41:10,680 --> 00:41:13,160
And represent this five-star luxury hotel.
850
00:41:13,760 --> 00:41:16,880
If you two had to come back
to one of these restaurants,
851
00:41:16,960 --> 00:41:18,360
which one would it be?
852
00:41:20,720 --> 00:41:22,160
Because that's the question.
853
00:41:24,960 --> 00:41:26,400
I know which one I'd go to.
854
00:41:27,600 --> 00:41:29,560
-[exclaims] Good luck.
-Good luck.
855
00:41:29,640 --> 00:41:30,680
I'm so proud of you.
856
00:41:30,760 --> 00:41:31,920
Good luck, man.
857
00:41:32,040 --> 00:41:33,680
-Good luck, chef.
-[Jordan] Yeah.
858
00:41:35,080 --> 00:41:36,600
[sighs and exhales]
859
00:41:37,320 --> 00:41:39,040
It all comes down to this.
860
00:42:05,440 --> 00:42:06,280
Wow.
861
00:42:10,800 --> 00:42:12,760
Absolutely incredible.
862
00:42:13,400 --> 00:42:14,360
Thank you.
863
00:42:15,480 --> 00:42:16,400
Seriously.
864
00:42:17,080 --> 00:42:18,360
Hats off.
865
00:42:18,440 --> 00:42:21,840
I think each one of you has,
at one stage in this competition,
866
00:42:21,920 --> 00:42:23,000
shed a little tear.
867
00:42:23,880 --> 00:42:27,480
We're all in agreement.
We did pick la crème de la crème.
868
00:42:28,120 --> 00:42:30,640
You three should be very proud
of yourselves
869
00:42:31,560 --> 00:42:35,480
Adria, we absolutely loved your concept.
870
00:42:38,240 --> 00:42:40,080
A bit flaky during service.
871
00:42:41,160 --> 00:42:44,280
That was your lack
of working in a professional kitchen.
872
00:42:44,360 --> 00:42:45,280
[Adria] Yes, chef.
873
00:42:45,360 --> 00:42:46,280
But you know what?
874
00:42:46,360 --> 00:42:49,520
That resilience,
that strength of character,
875
00:42:49,600 --> 00:42:51,560
even when the checks were raining in...
876
00:42:52,040 --> 00:42:53,920
[chuckles softly]
They were raining in, chef.
877
00:42:54,000 --> 00:42:55,440
...you never gave up.
878
00:42:57,240 --> 00:42:58,080
Dom.
879
00:42:58,960 --> 00:43:01,760
The depth of flavour
that you manage to get in your food.
880
00:43:02,480 --> 00:43:03,320
It's incredible.
881
00:43:03,840 --> 00:43:05,000
Your desserts...
882
00:43:05,560 --> 00:43:07,280
You need a bit of work on that.
883
00:43:07,360 --> 00:43:11,360
But you didn't let the pressure
of service get the better of you.
884
00:43:11,440 --> 00:43:12,320
Yes, chef.
885
00:43:12,400 --> 00:43:13,240
Jordan.
886
00:43:13,920 --> 00:43:16,000
-Chef.
-What an incredible journey.
887
00:43:17,360 --> 00:43:18,520
And what a chef.
888
00:43:19,560 --> 00:43:21,320
A natural leader.
889
00:43:23,120 --> 00:43:27,760
Somebody able to drop into a kitchen
with four chefs that he doesn't know
890
00:43:28,400 --> 00:43:31,560
and bang, nail service like that.
891
00:43:32,400 --> 00:43:33,240
Wow.
892
00:43:33,920 --> 00:43:34,880
Seriously.
893
00:43:36,040 --> 00:43:37,120
That's special.
894
00:43:39,160 --> 00:43:40,400
[softly] Thank you.
895
00:43:40,480 --> 00:43:42,120
And what a grafter you are.
896
00:43:42,840 --> 00:43:44,000
Your concept...
897
00:43:45,960 --> 00:43:46,880
we liked it.
898
00:43:47,560 --> 00:43:49,480
Still needs some polishing, though.
899
00:43:50,040 --> 00:43:50,880
Oui, chef.
900
00:43:52,800 --> 00:43:55,520
This is tough. Really, really tough.
901
00:43:57,280 --> 00:44:00,400
But we have made a decision.
902
00:44:02,000 --> 00:44:03,480
And the five-star chef
903
00:44:04,400 --> 00:44:07,160
that will have the keys
to the Palm Court is...
904
00:44:07,280 --> 00:44:10,040
[dramatic music playing]
905
00:44:17,720 --> 00:44:18,720
Dom.
906
00:44:18,800 --> 00:44:20,080
[all cheering]
907
00:44:20,160 --> 00:44:21,120
Oh, my...
908
00:44:22,600 --> 00:44:23,880
Jesus Christ.
909
00:44:24,600 --> 00:44:28,880
-No, chef. [exclaiming] Oh, my God.
-[Michel] Well done.
910
00:44:29,640 --> 00:44:30,600
Well done, chef.
911
00:44:30,680 --> 00:44:32,200
I'm so sorry.
912
00:44:32,280 --> 00:44:33,480
Hi.
913
00:44:33,560 --> 00:44:36,520
-[Dom laughs]
-Well done. Congrats, brother.
914
00:44:36,600 --> 00:44:39,480
Oh, man. No way!
915
00:44:40,760 --> 00:44:42,800
-[Ravneet giggles]
-[Dom exclaims]
916
00:44:45,960 --> 00:44:48,440
[Dom] I didn't know
I was gonna be standing there.
917
00:44:48,520 --> 00:44:52,000
But I did say I was lucky and here I am.
[chuckles]
918
00:44:53,480 --> 00:44:54,640
It's amazing.
919
00:44:54,720 --> 00:44:57,920
My mum was there. The pride on her face.
920
00:44:58,000 --> 00:45:00,080
[laughing]
921
00:45:01,040 --> 00:45:02,760
[Moreline] Absolutely fabulous.
922
00:45:02,840 --> 00:45:04,720
I mean, what else can you say?
923
00:45:04,800 --> 00:45:06,720
I was just beside myself.
924
00:45:07,480 --> 00:45:09,120
Thank you all so much.
925
00:45:10,440 --> 00:45:11,960
-[Jason] Honestly...
-Well done.
926
00:45:12,040 --> 00:45:13,200
...what a lad.
927
00:45:13,280 --> 00:45:14,360
Seriously, well done.
928
00:45:15,040 --> 00:45:17,480
[Jordan] To hear Chef Roux
and the other judges
929
00:45:17,560 --> 00:45:19,480
say such great comments about me,
930
00:45:19,560 --> 00:45:22,560
it just validates
that I'm doing the right thing.
931
00:45:22,680 --> 00:45:24,880
Er, I am a quality chef.
932
00:45:24,960 --> 00:45:27,200
[Adria] He really deserves this.
933
00:45:27,280 --> 00:45:29,800
-You must be so proud.
-Oh, thank you.
934
00:45:29,880 --> 00:45:31,600
[Moreline] Oh, I am, I am.
935
00:45:31,680 --> 00:45:33,720
[Adria] It was unreal to be in that room
936
00:45:33,800 --> 00:45:37,480
and get that feedback from the judges,
especially from Chef Roux.
937
00:45:37,560 --> 00:45:40,400
And I think having
my family and friends witness it,
938
00:45:40,480 --> 00:45:42,160
it just meant so much to me.
939
00:45:46,200 --> 00:45:48,480
-[all cheering]
-[applauding]
940
00:45:49,000 --> 00:45:50,320
[whooping]
941
00:45:52,240 --> 00:45:56,240
We set out to find a hidden gem
with an original vision to revolutionise
942
00:45:56,320 --> 00:45:57,360
five-star dining.
943
00:45:57,440 --> 00:46:02,480
Dom's concept is personal,
it's what makes his restaurant unique.
944
00:46:03,280 --> 00:46:07,160
He might have struggled during service,
but he's refined his food,
945
00:46:07,240 --> 00:46:10,360
and it tells a story
that I want to be part of.
946
00:46:10,440 --> 00:46:12,040
Hard work from now on in.
947
00:46:12,120 --> 00:46:13,240
Oh, indeed, chef.
948
00:46:13,320 --> 00:46:15,440
[Dom] What'll I do with the Palm Court?
949
00:46:15,520 --> 00:46:17,120
I'm definitely making it sexy.
950
00:46:17,200 --> 00:46:19,760
We're gonna be serving
great Caribbean food.
951
00:46:19,840 --> 00:46:22,000
Guests are gonna travel far and wide
952
00:46:22,080 --> 00:46:24,400
to come and taste
this new Caribbean cuisine.
953
00:46:24,480 --> 00:46:26,920
I'm gonna make it amazing. I really am.
954
00:46:30,920 --> 00:46:32,840
[music playing]