Next Level Chef (UK) Season 1 Episode 1

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Transcript

00:00ever

00:04Every great chef started at the bottom and worked in the toughest kitchens to make it to the top

00:16There's only one temperature and that's perfection time starts now

00:2112 aspiring chefs are facing a cooking competition like no other

00:26In an epic three-story kitchen

00:30That will make even the most experienced chefs nervous

00:34Oh, yeah, I got the stress for the first time ever

00:38Incredible home cooks are competing against professionals and social media chefs phenomenal with no idea what they'll be cooking

00:46This is it the contestants have seconds to grab grab those ingredients minutes to cook

00:5125 seconds that you're still cooking and moments to deliver their dishes. I

00:56I go head-to-head with two other superstar chefs Paul Ainsworth. We are gonna fight for this

01:02I'm not each Arrington. You're bringing tears to my soul right now as we try and lead our teams to glory

01:08Cook fish like a pro and you plate like a baby

01:12There'll be surprises

01:14No, I mean

01:17But only one can find their way to the top

01:22You want me to come back up?

01:24Absolutely not get out second

01:30Best dish of the day next level

01:32Who will be our next level chef?

01:38All right, are we ready to do this? Yes. Yeah, Naisha remember Paul we good? Yeah, good luck this

02:01Hello, welcome

02:07My goodness, I'm a social media chef. I'm also a mom to a toddler. I've had no professional training

02:14So I'm overwhelmed but in the best way possible so good to see you all

02:20Walking in and seeing the three mentors just awesome and scary because they mean business

02:27Welcome to the next level chef

02:29Thank you

02:33Feeling good

02:35Joining me to take you on this amazing journey are two incredible chefs and mentors Nyesha Arrington

02:44A rock star restaurateur and one of America's hottest cooking talents ever

02:48I'm the reigning champ of season one next level chef us and I plan to not lose ever

02:55No, Nyesha welcome to UK. Thank you. Happy to be here

02:59What I love most I'd have to say is that everyone sounds like they're from Downton Abbey

03:04Even you

03:06Do I look that old?

03:08Joining Nyesha myself is my former protege Paul Ainsworth

03:14I want to take my team under my wing and take them all the way to that final

03:21I taught him everything he knows okay

03:23And trust me he couldn't even butter a slice of bread when we first met okay

03:28That's rich coming from someone who's not been in the kitchen for years

03:31Oh my god

03:33Put those hands out proper LA hands

03:36What

03:37I'm loving this between you two guys this is gonna be great

03:40Seriously when I first met Paul let me tell you he was part of my dream team that brought

03:46Those three Michelin stars to my restaurant at Royal Hospital Road

03:49Now he's running his very own empire including his stunning Michelin star restaurant in Cornwall

03:55That is what amazing mentoring does for you and that's exactly what we're here to do

04:02You 12 have been picked from thousands of hopefuls for one reason we think you've got the skill and the passion to take your cooking to that next level

04:14Across these next eight weeks you're gonna be competing in a team

04:18Mentored either by Paul, Nyesha or myself

04:22Whoever is crowned our next level chef will win themselves a one year's mentorship from the three of us

04:28To help make your cuddly dreams come true

04:32Also that comes with a check for 100,000 pounds

04:37What makes this competition so unique is the fact that you'll be cooking

04:43In our epic three-story kitchen skyscraper

04:49Unlike any other kitchen on the planet three kitchens all stacked on top of each other

04:55That top level is an ultra-modern chef's paradise

05:00The middle kitchen it's a standard no frills working kitchen

05:04And the basement well calling it basic would be an absolute understatement

05:10Oh no

05:12Cooking down there is gonna be tough

05:14Oh my gosh

05:16My heart is pumping

05:17A great talented chef should be able to knock a dish out of the park

05:21Even in a substandard kitchen

05:23You'll only have 30 seconds to grab the ingredients you'll be working with from our state-of-the-art platform

05:29So those in the top kitchen will get first pick of ingredients

05:32If you're in the middle you'll get the second grab

05:35And if you're in the basement well you'll have to make do with whatever is left

05:40On to the first challenge tonight we want you to produce one stunning next level dish

05:45It needs to show your skill your personality all over that dish understood?

05:50Yes chef

05:52Good

05:53Whoever cooks the best dish will save themselves and the rest of their team from elimination tonight

05:59Whoever fails and presses must then compete in the cook-off

06:03Lose that and sadly you're going home

06:06You've been put into teams and now it's time to find out which kitchen you'll be starting in today

06:13Oh

06:15Plus which one of us will be your mentor

06:20Excited?

06:21Yes

06:22So we have Toby, Jade, Selwyn and Callan

06:26Please head over to the lift to find out where you'll be cooking tonight

06:30Good luck guys

06:39The sheer panic in that lift

06:41Just want to get it over with I want to see what level I'm on

06:47No, not the basement

06:50Oh God

06:54Bloody hell

06:55God I haven't used omelette pants like this for years

06:57Right, we've got melted spatulas

07:00I was expecting the basement to be bad

07:02But just not this bad

07:04Look at this

07:05Look at this

07:10Oh

07:11Oh, this is nerve-wracking

07:12Hey

07:13Yes

07:15Yes

07:16Thank God for that

07:17Thank God for that

07:18How can it get better than this?

07:20What is the top?

07:21Oh

07:22Oh

07:23Oh

07:24Oh

07:25Oh

07:26Oh

07:27Oh

07:28Oh

07:29Oh

07:30Oh

07:31Oh, this is so much

07:32It's just like walking into a toy shop

07:34It is the most incredible kitchen

07:36Oh my God

07:37Oh

07:38This kitchen is crazy

07:39Oh my

07:40Oh my

07:41It's like in the command shop

07:42Come on team

07:43We've got to do well in here

07:44Oh

07:45Oh

07:46Here we go

07:47Left

07:50Is this our mentor?

07:51Yeah

07:56Yes

07:57Come on

07:58Yes

07:59Seriously

08:00Yes

08:01Yes

08:02Oh my God

08:03We got the man

08:04We got the man

08:05Of course you got it

08:06We're good

08:07We're going to get it for you

08:08I want you to get it

08:09Oh

08:10God

08:11How are you Ellen?

08:12You good?

08:13Yeah

08:14Are we ready?

08:15Yeah, totally

08:16Yes

08:17Wow

08:18Yes

08:19Yes

08:20Yes

08:21Let's go

08:22Let's go

08:23Likewise

08:24Oh

08:25Thank you

08:26Hi

08:27Man, this is it

08:28This is where the competition really starts

08:36How are you?

08:37When I see Paul

08:38Oh

08:39I'm so happy

08:40To be mentored by someone with a Michelin star restaurant

08:43So excited to cook with him

08:48Team Ramsey, here we go

08:49Yes

08:50Okay, we got this?

08:51Yes

08:52Now, trust me

08:53Those two up there

08:54Want to knock us down

08:55Naisha Harrington

08:56Didn't travel away from the US

08:58To go home empty-handed

08:59And that Paul Ainsworth

09:00I want to kick that little buggers butt back down the corner

09:03This isn't a four-person team

09:05This is a five-person team, alright?

09:07Yeah

09:08Cook one is your personality

09:09We want to see your best next level dish

09:11It's gonna be one hell of a fight

09:12Yeah

09:13Yeah

09:14Where are we going?

09:15Where are we never going?

09:17Zero to the bottom

09:18Zero to the bottom

09:19Zero to the bottom

09:20Zero to the bottom

09:21Zero to the bottom

09:22Zero to the bottom

09:23Zero to the bottom

09:24Zero to the bottom

09:25Any questions for me?

09:26Of course I'm here

09:27I'm here for you

09:28Remember that

09:29Okay

09:30I want to win this

09:31Team Ramsey, yes

09:32Okay, guys, line up

09:33That platform is about to come down

09:3630 seconds, it's gonna go

09:38It's gonna fly by, okay?

09:39You're gonna have 45 minutes to cook your heart out, okay?

09:42Oh my god, we're doing it now

09:44When this light changes green, you're gonna go, okay?

09:47Yes, chef

09:48Yes, chef

09:49Are you ready?

09:50Thank you, chef

09:51Ready?

09:52Waiting for the platform to come down

09:54I have no idea what I'm gonna make

09:56I just need to see what's there

09:57It's really overwhelming

09:58Oh my god, here it comes

10:00Here it is, here it is

10:03Go, go, go, go, go

10:05Go, go

10:07The grab of your life

10:08This is the first time

10:09Oh my god

10:10Get those ingredients

10:11Look, turban, prawns

10:12We've got duck breast up there

10:14Lamb loin with the fats

10:15There is so much there

10:17Cause we're the top level

10:19So no one's taken anything

10:22Grab what you want

10:23But remember, if you grab it

10:24You have to use it

10:263, 2, 1

10:32Go, go, go

10:34Let's go guys

10:35Quickly, quickly

10:36Grab a protein

10:37Grab a vegetable

10:38Next level dishes, guys, okay?

10:40I was grabbing like a maniac

10:42It was just ridiculous

10:44Grab an ingredient

10:45That's gonna elevate your dish

10:463, 2, 1

10:48Grab, grab, grab, grab

10:49Okay

10:50I looked at what I had

10:52I just thought

10:53Oh, sugar

10:54What the hell am I gonna make out of the duck breast?

10:58Cherry tomatoes

10:59And two onion potatoes

11:01Don't forget your protein

11:04Let's go guys

11:05Okay, let's go

11:0630 seconds starts now

11:07I don't know how pork chop made it down to the basement

11:09But I took it and I'm happy with that

11:10Good

11:11Well done, pork chop

11:12I gotta use this

11:13I grabbed so many ingredients

11:14I didn't know what I was grabbing

11:15I had chorizo

11:16I had pasta

11:17I had a small aubergine

11:19Why?

11:20Why?

11:21Quick, Selwyn

11:22Quick, quick, quick

11:23Seconds to go

11:24Seconds

11:25Grab, grab, grab, grab

11:26Grab, grab

11:27Yes

11:28Well done

11:29How quick was that 30 seconds?

11:30That was ridiculous

11:31Oh my god, look how much you've got

11:32You've got to use it all there now

11:33Okay, guys, your 45 minutes starts now, let's go

11:37Go, go, go

11:38Cook of your life, alright?

11:39We are not going home today, are we?

11:40No

11:41We are back here next week

11:42Yes, sir

11:43Let's go, winners only, yes?

11:44Yes, yes

11:45Okay, okay, okay

11:46Okay, Tia, tell me what you're doing

11:47I'm going to do

11:48I'm going to do

11:49What you're doing

11:50I'm going to do

11:51I'm going to do

11:52I'm going to do

11:53I'm going to do

11:54I'm going to do

11:55I'm going to do

11:56I'm going to do

11:57I'm going to do

11:58Okay, okay, okay

11:59Okay, Tia, tell me what ingredients did you grab

12:01I grabbed a duck breast, some onion potatoes, and some tomatoes

12:05It's a pretty minimal grab

12:06A duck breast, a potato, and a tomato

12:08Wow, just three ingredients, Tia could be in trouble here

12:11You better pull off some magical things with this

12:13I want to see your personality in this dish

12:15Think about your plan

12:18Ellie, did you grab everything you wanted?

12:20Is there something missing?

12:21I could have done with some potatoes

12:22Yeah

12:23But I'm going to make a cheese pastry to put the fish on

12:27Yeah

12:28And a bit of a take on like a

12:30Burnet sauce

12:31Yeah

12:32Over the fish

12:33Yeah

12:34Maybe, what do you think?

12:35This challenge is about your personality on the plate

12:37Yeah

12:38Just give it your best shot, Kelly

12:40So what I think my food says about me is bubbly, wholesome, and tasty

12:47Sorry

12:48I'm Kelly, and I used to be a professional chef

12:54And then decided that I wanted to have children

13:00Being out of a proper kitchen for nearly ten years

13:04I thought the kids are a bit older

13:06Now's my time to come back out of retirement

13:09To see if I can still be that chef that I was before

13:13But I am shitting it, to be honest

13:16The haddock

13:18You pan frying it

13:19Yes

13:20Remember, okay

13:21When you take it out, it's going to carry on cooking

13:22Don't cook it all the way in the pan

13:23No, I'm not

13:24There'll be so much residual heat in that fish

13:26Just over 35 minutes to go, okay?

13:29Do it, do it, do it

13:30Come on team, we've got this

13:33Selwyn, you've got a lot going on here

13:35I'm amazed at that ingredients

13:36Tell me about the dish, where are we going to go?

13:38I'm going for a knife pasta chorizo dish

13:40Yes

13:41With a good sauce

13:42I've got cream there

13:43I've got the yoghurt there

13:44I've got the cheese there

13:45And then I'm going to have a lovely green bed of vegetables

13:49I'm actually quite nervous right now

13:52He's grabbed so many ingredients

13:53How's he going to bring it all together?

13:55I've got my work cut out

13:56Guys, 34 minutes to go

13:58Okay, all of you

14:01We've got 30 minutes to go

14:02To get ourselves out of the basement

14:04Understood?

14:05Yes, chef

14:06We're out, we're out

14:07We're there for you

14:08Yes, chef

14:09Don't underestimate how long it takes

14:10No, no, no, no, no

14:11Water's hardly boiling

14:12Turn that gas up

14:13Make sure it's nicely seasoned

14:14Yes, chef

14:15One thing I can confirm is

14:16You can handle pressure, right?

14:17Yeah, yeah, yeah, yeah

14:18I'm Selwyn and I'm a former military chef

14:21And I'm a former military chef

14:23And I'm a former military chef

14:26You never think you're getting old until you look at photographs

14:31And then I realise I am 63

14:35I joined the army just after I was 17

14:38I just fell in love with it

14:40As an army chef I've been trained to cook for you as well as kill you

14:45When you're in the army there's no second chance you have to have a meal for the troops regardless

14:52So hopefully even though that is over 22 years ago that will come back to me

14:58Who knows I might fall flat on my face

15:01Any salt in there?

15:03Uh, yep

15:04Taste that, go on, go on

15:05Yeah, come on

15:06Yeah, come on

15:07A bit more

15:08Yeah, everyone thinks I'm seasoning the water but you want to season it so you season the actual pasta

15:11Okay, good man

15:12How are you Layla?

15:13So I've got prawns

15:14I'm just going to salty them

15:15They take a moment to do

15:16Of course

15:17So I think they will be the last thing I do

15:18Yep

15:19We have, um, a wine bar blanc sauce

15:20Okay

15:21And we're going to have a courgette salad

15:22Make sure your dish makes sense

15:23You don't want to make sure there's no, like, too many flavours happening on the plate

15:26Well, think about your plate, visualise your plate

15:27That I can visualise

15:28Okay, team Arrington, we have 25 minutes left, okay?

15:41Okay, Ronan, tell me what you grab

15:42Right, so I've got lamb loin here, plan of action, we'll do like a teriyaki style lamb loin

15:47I'm gonna make my own bao buns right now

15:49Right now, right now

15:50Being a home cook, people already will underestimate me

15:54You've made this before?

15:55Yep

15:56to impress the mentors, so I knew it would blow them away.

15:59Are you sure you're not a professionally trained chef?

16:01A dentist, you say?

16:03Yes, yes.

16:04I'm a dentist who works for the NHS,

16:06but I've only been cooking for around 10 years.

16:08I'm a little nervous about Ronan.

16:10How are you going to accomplish this?

16:11We are looking for a light, delicious bell bun.

16:14How are you going to make sure this is not dense?

16:15I'll put baking powder in there.

16:16Generally, it's a dough that's risen over time, right?

16:20It can take days to prepare.

16:21I'm worried about it, okay?

16:22Hopefully, baking powder will lighten up a bit.

16:24Okay, yeah.

16:25We haven't got time for yeast.

16:26Don't.

16:31You all right, Kelly?

16:32Yeah, you?

16:33Yeah, not bad.

16:34Good.

16:35Go, talk to me.

16:37I've got lobster tail.

16:38I'm going to quickly poach the lobster tail.

16:40Yeah.

16:41And then finish it in butter.

16:42It's a very difficult protein to get right.

16:44Yeah.

16:45We want that to be tender.

16:46Make sure we move the entrail out the back.

16:48Yeah, thank you.

16:49We are going for gold.

16:50Going for gold?

16:51We are going for gold.

16:52Come on, let's have it.

16:54Gordon!

16:55What the hell?

16:56Look how things have changed in 20 years.

16:59Yeah.

17:00Gordon, do you know what this is?

17:01Do not worry.

17:02Mentee and mentor, full 360.

17:05Gordon Ramsay kicked my ass for six years.

17:07Now, I am coming for him.

17:09Young man, be careful up there.

17:11Gordon, you are staying down there.

17:13Oh, yeah, right.

17:14Here we go.

17:15Dream on, young man.

17:16He's going to be unbearable, this guy.

17:18Right, listen.

17:19I've just been giving it the big one, yeah?

17:22No, really?

17:23Remember, the best dish wins the right for their team to cook in this top-flight kitchen next

17:28week.

17:29So do not let me down.

17:30We won't.

17:31No shit.

17:32No shit.

17:33Okay, or soup.

17:34Big man!

17:35Hello.

17:36Tell me about the dish.

17:37Where are we going to go?

17:38Plenty of pork chop, yeah.

17:39Why pork chop?

17:40I was just excited by it.

17:41I'm amazed those ingredients drop down into the basement.

17:44Pork chop, come on.

17:45Seriously?

17:46Make sure that thing rests as well.

17:47That needs to rest for as long as it's cooked.

17:48Okay, and use that fat on the outside as well.

17:49I'm going to make a cauliflower puree.

17:50A cauliflower puree in the basement.

17:51Yes, Chef.

17:52That's a tough call.

17:53But I love it.

17:54I'm here to push the boat out.

17:55This is the contestants' first time to show us what they're made of.

18:00We haven't got any blenders.

18:01Yeah, excuse me.

18:02What have you got as a blender?

18:03There's a mini chopper here.

18:04I mean, the equipment is so depleted down here.

18:06If we can start off well, then it will send a stern message to Paul and Ayesha.

18:11We're coming to get you.

18:12Whoa, you bugger.

18:1518 minutes left, team.

18:18Oh, my God.

18:19Wow, this smells amazing, Tia.

18:21So, I've made duck curry.

18:23Lovely.

18:24What is this dish going to say about you?

18:26Curry queen.

18:27Curry queen.

18:28Love a curry queen.

18:29I'm Tia.

18:30I'm from Birmingham, and I'm a home cook.

18:32I'm a born and bred Brummie, and it's the best tea in the world.

18:39I've been happily married for 17 years, and I have three beautiful boys to show for it.

18:44Growing up, my parents had three Indian restaurants.

18:47So, I'd say food is in my blood.

18:52I'm not scared against all these restaurant chefs.

18:56For me, my food always does the talking.

18:58All right, Tia, what are you working on?

19:00I've just added my duck.

19:01Be careful with the duck.

19:02It's very lean, okay?

19:03Yes.

19:04Yes.

19:05Tender.

19:06It's nice to boil in there and moisture in there.

19:07Yep.

19:08With Tia, she's already had a minimal grab, and now I'm very concerned about her choice to

19:12sort of boil the duck breast, as it could make the meat tough.

19:16What's the plan with the duck skin?

19:17So, the duck skin, I'm going to deep fry, and then add it as a garnish.

19:21Yeah, if you blanch the skin a bit, that will help.

19:24Boiling hot water over the top.

19:25Yep.

19:26And then cut it into strips.

19:27Coat it in spice.

19:28Exactly.

19:29Team, 15 minutes left.

19:30Woo!

19:31Kelly.

19:32Hi.

19:33All right?

19:34Yep.

19:35I felt a real nervous anticipation with you.

19:38It's because I've never been in a proper kitchen for years.

19:42Is that the pastry?

19:43Yeah.

19:44Yeah.

19:45It's like a cheese biscuit.

19:46It's because I didn't pick up the potato or something like that, and I thought I'd just

19:51do a bit extra.

19:52I think Kelly's nerves are affecting her decisions.

19:55The cheese biscuits on the side, I just don't think they'll go with a haddock.

20:00I'm worried for Kelly.

20:02Sausages.

20:03So, you're going to take them out of the skin?

20:04Yeah.

20:05I love that.

20:06I'm going to mush them up with the bread, crumbs, the onion.

20:07Love it.

20:08So, something like a sort of Asian meatball?

20:10Korean-style meatballs.

20:11Okay.

20:12And like a coconut broth.

20:13I look at these ingredients, I think sausage and mash, but I love the Korean style as well.

20:16I'm a social media chef.

20:18I like to show my followers how to be creative.

20:21It's what I do.

20:22Fucking hell.

20:23Even the gas doesn't come up that high.

20:24I told you, you've got to stay out of the basement.

20:27A nightmare.

20:28What do you need, Jay?

20:29I need a tin-out finisher.

20:30Tin-out anybody?

20:31Fucking hell.

20:37Ah, shit.

20:38Here we go.

20:39Jesus Christ.

20:40Ah, these cans are terrible.

20:43Shit.

20:44Ah!

20:45Layla?

20:46Yeah?

20:47I want you to do this with me.

20:48Yes.

20:49Breathe in.

20:50Breathe out.

20:51Relax your shoulders.

20:52You're cooking stressed.

20:53Yeah.

20:54Do what you know.

20:55Yes.

20:5612 minutes.

20:57Ah, shit, Naisha.

20:58It's not nice at all.

20:59It's really dense.

21:00It's really, really dense, the dough.

21:01A bao bun is fluffy, right?

21:02It's tender.

21:03They felt like bricks.

21:04I'm trying to think what else we could do.

21:05So you need to pivot.

21:06I felt this is it.

21:07I'm out of the competition.

21:08I had to do something.

21:09I don't want to have to make rotis.

21:10Yeah, exactly.

21:11I'm into rotis.

21:12Smart.

21:13This is stressful.

21:14Okay, let me show you.

21:15When you want a circle, roll out away from you.

21:17You turn, right?

21:18Whatever part is not a circle, you need to roll towards that part.

21:21Okay?

21:22Ronan, have a circle.

21:23You need to roll towards that part.

21:24Okay?

21:25Ronan, have a circle.

21:26It's really dense.

21:27It's really dense.

21:28It's really dense.

21:29It's really dense.

21:30It's really, really dense.

21:31The dough.

21:32A bao bun is fluffy, right?

21:33It's tender.

21:34They felt like bricks.

21:35Okay?

21:36Ronan, have you ever cooked under pressure like this before?

21:38Oh, hell no.

21:41Oh, my God.

21:42This has got to crack the bottom of it.

21:44No.

21:45Oh, no.

21:48Making a cauliflower puree with that mini chopper was like trying to start a lawn mower.

21:52It was absolutely nuts, but I had my heart set on doing one.

21:55Oh, my God.

21:56Come on.

22:02Oh, this is so hectic, man.

22:06My name's Callum.

22:07I'm from Prestwick, and I'm 26.

22:10I was a professional chef, and I absolutely loved it.

22:13It was everything I had dreamed of.

22:15Everything changed when I was involved in a really serious motorcycle accident.

22:20I had to get my leg amputated.

22:24Through physio, I just wanted to get stronger and fitter, and that led me to sport.

22:30I set myself a goal of getting to the Paralympics.

22:34That's what I've done.

22:35I am insanely proud to wear that jersey.

22:39Although I love being an athlete, sport isn't forever.

22:42After everything I've been through, it's definitely made me more determined to get back in a kitchen now.

22:47I cannot wait for it.

22:49What do you need, Cal?

22:50Just thinking.

22:51Beautiful syrup.

22:52Beautiful syrup.

22:53Thank you, Chef.

22:54I'm amazed you've got that cauliflower puree.

22:55Oh, I need to check the season on that, Chef.

22:56Mm-hmm.

22:57Good.

22:58Touch more salt in there.

22:59Touch more salt.

23:00Always do it when it's hot, so when it cools down, it tastes these.

23:02It's hard to season things when they're cold.

23:03Yes, Chef.

23:04I haven't pressed so far.

23:05We may be down at the basement, but I can tell you now, we are cooking next level.

23:10Ooh, look at these duck skin crisps.

23:12You happy with them?

23:13I might put them in a frying pan a little bit more.

23:15Yeah, I think so.

23:16You really want to render that out, right?

23:17Yes, yes.

23:18Have you tasted it?

23:19No, I haven't tasted it.

23:20Make sure you've tasted it.

23:21They're crispy.

23:22Ew!

23:23They're disgusting.

23:24They're bitter.

23:25I didn't have enough time to fix it.

23:27Don't give up to you.

23:28Turn in the bin!

23:29Ugh!

23:30Oh, my God!

23:31Can it get any worse?

23:33Ten minutes, okay?

23:34Ten minutes.

23:35I'm not having a good day.

23:36Every second matters, okay?

23:38Stay focused.

23:39You got this.

23:48Team, eight minutes left.

23:50Oh, shit.

23:51Watch that fish, Kelly.

23:52Yeah.

23:53We had the finest pick of the ingredients, and we got the finest equipment.

23:58We got everything here.

24:00No excuses.

24:01Have I used everything?

24:03Have I used everything?

24:04Use, use, use, use.

24:05Come on, young man.

24:06You've got a lot going on here.

24:08I know we're in the basement, but we've got to get out, right?

24:10Yeah, yeah, yeah.

24:11We're out.

24:12We're out, chef.

24:13We're taking you out.

24:14I grabbed a lot.

24:15And you think, right, I've got to use every one of these items.

24:18The stress!

24:20What are you cooking now?

24:21I'll leave you for two minutes.

24:22You go off cooking again.

24:23Yes, sir.

24:24Fucking hell.

24:25Last two minutes, guys, yes?

24:26Come on, we got this.

24:27Come on!

24:28Right on a bike.

24:29You've used all your ingredients, yeah?

24:30Yeah.

24:31OK?

24:32Yeah.

24:33Layla, where's your plate?

24:34Let's go.

24:35Don't get too fancy.

24:36Hurry up.

24:37Let's go.

24:38Start plating.

24:39My hands just totally wet.

24:40They were shaking like mad.

24:41Make this count now.

24:42Come on, you got this.

24:43Fucking hell.

24:44Sell it.

24:4545 seconds.

24:46You're still cooking.

24:47No, chef.

24:48It's it, chef.

24:49I know.

24:50Come on.

24:51It's it, chef.

24:52It's it, chef.

24:53It's it, chef.

24:54It's it, chef.

24:55Let's go.

24:56The platform is coming down.

24:57When the platform comes back up, you've got to get the plates on there.

25:00Yes, chef.

25:01You can have the best dish in the world, but if it doesn't go on the platform, it's not going

25:05to be judged.

25:06It all comes down to this.

25:08Oh, my God.

25:09I just panicked, and I put the Bernays on my crispy skin.

25:14And I just knew I'd made a huge mistake.

25:17Get something on the plates.

25:19Platform's on the move, okay?

25:22It's stopping for no one.

25:23Come on, Layla.

25:24Don't let that platform miss you.

25:26Platform's here.

25:2715 seconds ago.

25:28You've got to go.

25:29You've got to go.

25:30When I put my plate on there, I saw an empty spot.

25:35Seconds.

25:36You know I'm not ready.

25:37I'm not ready.

25:38I'm not ready.

25:39Come on, Stella.

25:40Seconds.

25:41Yeah, yeah, yeah, yeah.

25:42Let's go.

25:43Let's go.

25:44Let's go.

25:45Let's go.

25:46Let's go.

25:47Well done.

25:48You're okay.

25:49Hey, platform's here, guys.

25:50Hurry up.

25:51Come on, Layla.

25:52Ten seconds, guys.

25:54Let's go.

25:56Let's go.

25:57Platform is leaving.

25:58Oh, my God.

25:59You can't be too precious.

26:00I didn't want to put my plate on the platform.

26:01It just didn't come together for me.

26:02My plate is messy.

26:03Go, go, go, go, go.

26:04Platform is here.

26:05Platform is here.

26:06Over here.

26:07Over here.

26:08Come on.

26:09Well done.

26:10What a rush, eh?

26:11What a rush.

26:12Well done, guys.

26:13We are on the top.

26:14Well done.

26:15Definitely.

26:16Fuck.

26:17Yes, chef.

26:18Well done.

26:19We're coming for you.

26:20If I've cooked that pork really well, I've got this, but you just don't know with everyone

26:41else above you.

26:43None of us want to go home.

26:45I'm really hoping that we have the top dish and that we've got that great kitchen again.

26:49That was so intense.

26:50What did you cook?

26:51I was meant to be fowl buns, but then they didn't rise.

26:54I know.

26:55They were dense.

26:56For a second, I thought I'd forgotten how to cook.

26:58I had three ingredients.

26:59Yeah.

27:00Three.

27:01I wasn't happy with my dish at all.

27:03My only concern for my dish, that they say there's way too many elements.

27:09Going into the judging, I hope I've done enough.

27:12I don't know.

27:13I don't know.

27:14That was nuts.

27:15Whoa.

27:16You're overwhelmed.

27:17That was tough.

27:18Seriously.

27:19Shall we?

27:20Yes.

27:21Tasting?

27:22Yeah.

27:23OK.

27:24Look at those.

27:26Right.

27:27All of you, well done.

27:28The best dish of the day wins immunity for themselves and their team and avoids that dreaded cook-off tonight.

27:41As well as win the right to cook in that luxury top-level kitchen next week.

27:45Wow.

27:46Whoever fails to impress from the other two teams must then compete in the cook-off.

27:52Lose that cook-off, you're going home.

27:55Plus, your team then starts cooking in the basement next week.

28:00Oh, God.

28:01Oh, God.

28:02It just means that there's more pressure.

28:03You're trying to keep yourself in the competition.

28:05You're trying to keep your team in that middle kitchen.

28:08Nice.

28:09Nice.

28:10Let's start with yours first, shall we?

28:11From the middle floor.

28:13First up, this chef cooked a duck curry.

28:16Oh, my God.

28:18What are they going to think?

28:20But then on the other side, how many people can say, Gordon Ramsay, Paul Ainsworth, and Nye Sharrington tried my food?

28:27I love the depth of flavor.

28:30But meat is a bit tough.

28:32Mm-hmm.

28:33Yeah.

28:34That's a tough grab.

28:36Duck breast in a curry.

28:38The actual flavor is there.

28:39I just think it's the wrong choice of meat.

28:41I think I could have done much better with it.

28:44I was so disappointed with that duck.

28:46Moving on, we have a lamb loin.

28:48This is with a handmade roti.

28:51It actually was meant to be a bao bun originally, and sort of transformed into a roti.

28:56I just love the fact that you pivoted.

28:58Lamb is beautiful.

28:59You're in heaven.

29:01This is amazing.

29:03The flavors in that dish are beautiful.

29:05I love it.

29:07I was so shocked.

29:09What an absolute rollercoaster of emotions.

29:11Next up, prawn with a beurre blanc sauce.

29:15The sauce is nice.

29:17I like that beurre blanc.

29:18It's just a shame that the prawns are somewhat tough, because they seem slightly overcooked.

29:24This is our final dish.

29:26A pan-roasted turbo.

29:28That celerac puree is amazing.

29:31Shall we descend down to the basement?

29:33First of all, I'm amazed that a pork shop made it down to the basement, so thank you for that.

29:37I'm done with cauliflower puree.

29:40I'm super worried about them cutting into that pork.

29:43I just hope it's cooked perfectly.

29:46I'm so pleasantly surprised by the tenderness of the pork.

29:50Beautifully cooked.

29:52Wow, that is some serious next level cooking.

29:55And from the basement too.

29:56It's been a long time since I've been in a professional kitchen.

29:59Super proud of myself.

30:00This is a pan-roasted flank steak.

30:03The sauce is well made.

30:05Need a bit more cooking on the steak.

30:08This dish, it's a take on an Asian meatball with a coconut broth.

30:13The broth is delicious.

30:16Just a touch less char on those meatballs.

30:18I'm really appreciating the complexity in such a humble ingredient grab.

30:23Sausage, potatoes.

30:24It's elevated here.

30:25And really lovely on my palate.

30:27Here we have a fusilli pasta bound with some yoghurt and chorizo.

30:34I think this is kind of first day nerves.

30:37Grabbed a lot and not quite sure what to do with it.

30:40And I think we just need to calm it down.

30:42My mind is buffing.

30:43I could be in for the cook-off.

30:45We move to the top kitchen.

30:47The lobster.

30:48Mmm.

30:49That shows some balls tonight to grab the most difficult shellfish on the planet.

30:53Lobster.

30:54It's beautiful.

30:55Just be careful of that sauce.

30:56Just a little bit too thin.

30:58Home cook.

30:59Good job.

31:00Wow.

31:01So I thought that was cooked by a pro.

31:02It was cooked by me.

31:03Home cook.

31:04Good luck, pro chefs.

31:05Mmm.

31:06Okay, so here we have a chicken breast.

31:08Beautiful curry sauce.

31:10Beautiful say on that chicken.

31:11Delicious.

31:12Here we have a take on katsu chicken curry.

31:16Mm-hmm.

31:17Amazing texture on the chicken.

31:20Creamy mash.

31:21Beautiful.

31:22And finally, we have pan-roasted haddock with a cheese pastry.

31:26Cheese pastry.

31:27Like little biscuits, yeah.

31:28And then a bernet sauce.

31:29Please, just please like it.

31:31Please like it.

31:32The cracker feels like an afterthought.

31:35The haddock's cooked beautifully.

31:38Skin nice and crispy.

31:39But then you've got this dump of bernet sauce that's made the skin all soft.

31:43What a shame.

31:44I knew I'd made a mistake with the sauce on the fish.

31:47I was hoping they wouldn't say it.

31:49And when they did, I was just really gutted.

31:51Some great dishes.

31:53Definitely next level.

31:54However, there are some not so great dishes as well.

31:59We need to debate.

32:01Give us a moment, please.

32:05No way did I want to be in that elimination.

32:08No way.

32:09Not the first one.

32:10I personally didn't get the pasta.

32:12For me, Gordon, that was the weakest dish of the day.

32:15It was all over the place.

32:17Panicked in the basement.

32:18Yeah.

32:19It's out of my comfort zone.

32:20This is a whole different concept.

32:22The curry.

32:23I'm going to come back to that.

32:24Yeah, yeah.

32:25Grabbed only three ingredients, right?

32:26Yeah.

32:27What are we setting ourselves up for here?

32:28The prawn dish.

32:29I know.

32:30They were so tight.

32:31I know.

32:32They were so dry.

32:33Absolutely.

32:34The pan-fried haddock.

32:35Yeah, cheese biscuits with bernets.

32:36Yeah.

32:37Didn't make sense.

32:38Please, just give me another chance,

32:40because I won't be able to do the cook-off.

32:42One of these dishes is going to win immunity.

32:45We've got to sign the best dish.

32:47I've got to give it the lamb loin.

32:49Delicious.

32:50And way to pivot, right?

32:51So you're voting for your own team.

32:52I know.

32:53That's the thing.

32:54I know.

32:55I know.

32:56That pork chop was brilliant.

32:57It was exceptional.

32:58We're in the basement.

32:59Yeah.

33:00I'm amazed.

33:01I can't believe how brutal it is.

33:02It is really brutal.

33:03It is, isn't it?

33:04This has been tough.

33:05Yeah.

33:06Are we ready, guys?

33:07Yes.

33:08Great dishes.

33:17But there can only be one winner.

33:21The winning dish gets immunity from the cook-off for their whole team

33:25and wins the right to cook in that top-flight kitchen for next week's cook.

33:30Tonight's next-level dish is...

33:38The pork chop.

33:39Callum, congratulations.

33:43Couldn't believe it was me.

33:44Just absolutely mind blown away.

33:46I can't wait to tell them all.

33:52So are you relieved that Callum saved you from the cook-off?

33:55Yes.

33:56He should be your best new friend.

33:58Yeah, he is.

33:59Yes.

34:00All right, Callum, the dish was fully accomplished.

34:02And it is definitely next-level.

34:03Well done.

34:04How are you feeling?

34:05Well done.

34:06Yeah.

34:07Doesn't get any better than that.

34:08You're safe from elimination.

34:09And next week, you're starting off in that top-flight amazing kitchen.

34:13And when I say you, you and your team, it's Team Ramsay.

34:16Well done, guys.

34:17Yes, come on.

34:18Yes!

34:20Head to the lounge.

34:22Well done.

34:23Great start.

34:24Off you go.

34:25Yes, sir.

34:27I'm safe, not because of my own doing, but because of my team.

34:31So I've got to step up to the mark and keep up to their level.

34:35OK.

34:36Now for the not-so-good news.

34:37Naisha and Paul, you've both got to select one dish to send in to the cook-off.

34:48Yes.

34:49Come on.

34:50Team Ramsay's safe.

34:51Come on.

34:52Good boy.

34:53Yeah.

34:54But it's crunch time for the other two mentors, as they must each nominate someone for the cook-off.

35:17Please, please, don't send me in the cook-off.

35:22Naisha and Paul, you've both got to select one dish to send in to the cook-off. Paul, I'm going to ask you first.

35:32The dish that's going into the cook-off is the haddock. Kelly, I'm so sorry.

35:44That's the only thing I didn't want to happen. It's happened.

35:49Naisha.

35:50The dish that I'm sending into the elimination tonight is going to be the duck curry.

36:02The flavors were delicious. However, the duck was just too overcooked.

36:08It's a very surreal feeling being in the elimination, feeling a little deflated.

36:13You got this.

36:15Kelly and Tia, you've got one final chance to keep yourselves in the competition and keep your team out of that basement next week.

36:24Whoever wins this cook-off secures the middle kitchen next week.

36:29Ladies, listen up. Tonight, I'm looking for one stunning next level rack of lamb dish.

36:38The good news is the platform stays with you for the entire 30 minutes.

36:42Your mentors will join us after the cook to taste your dishes.

36:48It's down to them to decide who stays.

36:53Cook your heart out.

36:55We've chosen the rack of lamb because it's a very lean meat,

36:58making it one of the hardest cuts to cook to perfection.

37:01So there's nowhere to hide. Good luck.

37:04The thought of doing this cook-off is scary.

37:07Kelly, you've got this, mate. You're out. You've got this.

37:10I don't want to leave now.

37:13It's going to be tough.

37:15That is not a nice thing to do. Totally.

37:17You know, like, she's got to really believe in herself.

37:20This could be our last cook.

37:22Last hug.

37:27You'll be fine, okay?

37:30Oh, my God, up here is, like, fancy.

37:32You've got this, Tia.

37:33I'm going to do yobba marinated chops.

37:36Just cook, like, your home, your kitchen, your cooking for your boys.

37:39Breathe. Yeah.

37:40Breathe. Take your time.

37:41We need Tia to win.

37:43If she does sadly lose, we also have to go into the basement.

37:46Next week.

37:47So start off getting the lamb in.

37:49Yeah.

37:50Because then I can let that rest.

37:51Yeah, that's it.

37:52Get the meat on, get the sauce on.

37:56Right, your last chance to prove yourselves.

37:58Yes, chef.

37:59We've got this.

38:00Good luck to you both, okay?

38:01Come on.

38:02When that platform descends, as it turns green, we're off, okay?

38:06Here we go, ladies. Good luck.

38:08Here we go, ladies. Good luck.

38:09Oh, here we go.

38:10Oh, my.

38:11Go.

38:12Go, go, go, go.

38:13Come on.

38:1430 minutes.

38:15Take a deep breath.

38:16Let's go.

38:17Rack of lamb.

38:18There you go.

38:19Well done.

38:20This cook-off is a tough one.

38:22Rack of lamb.

38:23Get the lamb underway.

38:24Drop back to the starch, the green.

38:26Start your sauces.

38:27It's every chef's nightmare, because when you slice that open,

38:30if that's undercooked, you're screwed.

38:32If it's overcooked, you've got nowhere to go.

38:36Right, tell me.

38:37What are you going to do?

38:38Indian spice.

38:39Smart move.

38:40Cut it into chops or marinate it whole?

38:41Where are we going?

38:42I'm going to put it into chops, because that's how we do it at home.

38:46I'm here with my Indian flavours, and I wanted to put those on the plate.

38:51There you go.

38:52You know what you're doing.

38:53Three minutes gone.

38:54Right, Kelly, how are you going to cook this thing?

38:56Where are you going to go?

38:57So I'm going to do a rack of lamb, a lovely wine and juniper berry stew.

39:02Nice.

39:03Some sautéed cabbage.

39:04Tell you what you're going to do with those.

39:06Mini fondant.

39:07Nice.

39:08I love that idea.

39:09Don't let that pressure get you.

39:10I won't, chef.

39:11I haven't cooked a rack of lamb for ages.

39:14It's really overwhelming.

39:16Kelly's cooking the rack of lamb whole, and Tia's cut it into chops.

39:19This could be a fascinating battle.

39:22Eight minutes gone, 22 minutes to go.

39:27Come on.

39:28Now, what's going through your mind right now?

39:29At this present moment, I've just got to get my chops right.

39:32I can't get my meat wrong this time.

39:35You're right.

39:36Tia, Tia, think about getting the lamb maybe some colour.

39:38On the grill, maybe.

39:39I want to put them on the griddle.

39:41Yeah, there you go.

39:42Get that really nice and coloured.

39:43Nice.

39:44Oh, it must be so much pressure.

39:46Oh, God.

39:47That's great, Kelly.

39:50She's just got to believe in herself, because you can't cook well if you're totally crushed by your nerves.

39:57How's it tasting, Kelly?

39:58How's the sauce tasting?

40:00Good.

40:01Hey!

40:02Come on.

40:03What's your cabbage?

40:04What's your cabbage?

40:05Oh, fuck.

40:10She's burning that.

40:11No, girl.

40:12No.

40:13I was busy doing other things, and I nearly burnt my cabbage, but I saved it in time.

40:19Don't worry.

40:20I think Kelly felt a bit of pressure from all of us.

40:22I think anyone would when you've got where you're going to be in terms of kitchen or riding on you.

40:27It's just a lot.

40:28You're good.

40:29You're good.

40:30You're good.

40:31You OK?

40:32Yes.

40:33Start to think how you can elevate that.

40:34Tia, please.

40:35Yeah.

40:36We're at eight minutes remaining.

40:38Next level dish, guys.

40:40There you go.

40:41Gently.

40:42OK.

40:43You're doing great.

40:44Thank you, Chef.

40:45OK?

40:46There you go.

40:47I love you.

40:48But I actually do.

40:49I literally love him.

40:51Cabbage, fondant, asparagus.

40:53Cut the lamb last.

40:54Sauce.

40:55Never cut the lamb first, OK?

40:57Get some confidence, girl.

40:58Yes, Chef.

40:59I need to stop overthinking and just believe in myself.

41:03How are we doing, Tia?

41:06My sauce is a bit salty.

41:08Finish it with cream or something or yogurt.

41:10I'm not quite sure if we can cope watching this.

41:15Maybe some cumin.

41:16Tia, you're running around like Paul Ainsworth looking for a Cornish pasta.

41:19What do you need?

41:20Sugar.

41:21Sugar.

41:22I don't want to let my team down.

41:23I've got to do it for them.

41:26Here we go.

41:27Last two minutes.

41:28Start dressing the plates.

41:29Let's go.

41:30Come on, guys.

41:31Come on.

41:32Big deep breath.

41:33Once you cut the lamb, the original sauce.

41:37Got me?

41:38Yep.

41:39Deep breaths, deep breaths.

41:40You've got this.

41:41Can it come for me?

41:43You can't hide with a rack of lamb.

41:45This is the moment of truth.

41:47When you cut into the lamb, it's got to be perfectly pink.

41:50Oh, you've got it.

41:52There you go.

41:53That is superb.

41:54Tia.

41:55I want the very best.

41:56If that's salty, don't you dare put it on there.

41:58No.

41:59A touch of acid will take the salt out, OK?

42:00Yes.

42:01Come on.

42:03Come on, Tia.

42:04You've got it.

42:05What else?

42:06Come on, guys.

42:07All of you.

42:08Let's go.

42:09Fucking hell.

42:1010, 9, 8, 7, 6, 5, 4, 3, 2, 1.

42:18Well done.

42:20Good job.

42:21That cook-off was literally all or nothing.

42:22I had to cook my heart out.

42:23When I walk into the cook-off, I have absolutely no idea whose dish is whose.

42:38I just know that I do not want to send one of my teammates home.

42:41Naisha, Paul, what a cook-off.

42:43This is by far the hardest thing I have ever done in my life.

42:47Next Level Chef is not for the faint-hearted.

42:50So two amazing Next Level Lamb dishes.

42:53This is a lamb cutlet dish that's been grilled, marinated, and served with raita.

42:58The sauce is quite high on salt.

43:03I find the lamb, it's beautifully cooked.

43:07For me, the lamb itself is a little under-seasoned.

43:12But the spices are coming through so beautifully.

43:16Now the second dish is a rack of lamb.

43:20It's cooked with fondlet potato, braced cabbage, grilled asparagus, served with a juniper berry jus.

43:27The sauce is well made.

43:29I would have liked probably a little bit more cooking on that lamb.

43:32Just needed a touch longer in the oven.

43:34The lamb is cooked nicely.

43:38Really amazing effort.

43:39Now for the tough parts.

43:41Paul, I'm going to ask you first, which dish are you saving?

43:45Gordon, I'm going to go with a dish that pleased me the most.

43:56And it's the dish that I just really want to sit down and eat.

44:00And for me, that is the rack of lamb with the fondant potato and cabbage.

44:07It's really tough.

44:09Love the depth of flavor here.

44:11And the rack of lamb cooked beautifully here as well.

44:13The dish that I am saving tonight is the lamb with the fondant potato.

44:23And that dish was cooked by Kelly.

44:26Congratulations.

44:27Well done.

44:28Thank God I'm not going home.

44:31Woo!

44:32Not only did you survive the cook-off, but you take your team into the middle floor next week.

44:39Well done.

44:40Tia, that was a gallant effort, let me tell you.

44:43I can taste the love that you put into the boys' food on a daily basis.

44:47Well done.

44:48Tia, it's been an honor.

44:49You've definitely left an impression on me, and stay strong.

44:53Obviously, I'm gutted, but to be able to stand alongside professional chefs.

44:57I am very proud of myself.

44:59This was a once-in-a-lifetime opportunity, and I can say I did it.

45:02I did it.

45:03Well done, Tia.

45:06And just like that, we are down to 11 chefs.

45:11Stay out of these cook-offs.

45:13They are brutal.

45:14We saw some fantastic dishes tonight, let me tell you.

45:18But the next time we see you, the competition is going up a level.

45:31Good night.

45:36Hello, I'm here.

45:39It's Italian week.

45:40Let go, let go, let go.

45:42Octopus?

45:43Have you cooked it before?

45:44Never.

45:45Oh, it's hemi.

45:46Pasta, pasta, pasta.

45:47Oh, why have you got onions and garlic?

45:49I do not want to go down.

45:51Come on.

45:52Sell it!

45:53Fucking hell.

45:54Next Level Chef continues next Wednesday at 9.

46:02On ITVX, David Tennant stars in our brand new drama based on true events.

46:06Litvin Yenko is streaming now.

46:08Also on ITVX, watch the freshest reality series where living your best life can win the contestants 50,000 euros.

46:15They just need to make sure they don't get caught.

46:17Loaded in Paradise is available now.

46:19Next, it's the ITV News at 10.

46:22Let's go!

46:23Look!

46:24The Art of the Art of Art

46:29the Art of Art

46:30The Art of Art

46:32in theerel of the Art

46:34is an enormous practice,

46:36and yes it is Sweetheart.

46:38Come on.

46:39Let's go!

46:40Let's go!

46:41Let's go!

46:42Let's go!

46:43Let's go!

46:44Let's go!

46:45Let's go!

46:46Let's go!

46:47Let's go!

46:48Let's go!

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