Next Level Chef (UK) Season 1 Episode 7

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Transcript

00:01Every great chef started at the bottom and worked in the toughest kitchens to make it to the top

00:11The contestants have seconds to grab

00:15Minutes to cook 45 seconds and you're still cooking and moments to deliver their dishes

00:22You won't be taken on one type of cuisine, but two it's fusion week

00:26Surprise, big zoo, man. What a legend to see in your eyes. This is for a place in a semi-final

00:39In this cook-off Gertpreet Callum and Toby let's go

00:45So sorry Gertpreet

00:47You will not be our next level chef

00:49It's the semi-finals this week's challenge is the best of British food three of you will be going home tonight

01:02Let's go a place in that final

01:07Competitive Callum is coming out a reindeer moss bargey

01:11What the

01:13Bloody hell get the food on the plate, please

01:19The first dish into the final is

01:26This is next level chef

01:43This is it's one cook away from the final journey. I don't think they know what's coming

01:50Welcome back. This is it

01:54You six are all next level chef semi-finalists

02:01Semi-finals, I didn't think I'd get this far at all. I thought I'd be out weeks ago, but I'm here

02:06The pressure is definitely on now is the time to stand out and let me tell you playing it safe today

02:14It's not an option make sure you shine and get your place in that final

02:19One of you will win that one-year mentorship with nice a Paul and myself and that comes with a check for a hundred thousand pounds

02:28Callum

02:30last week you missed the platform and then ended up in that dreaded cook-off and

02:34So now you'll be in the basement alongside Toby. Why is this competition so important for you?

02:39I just want to inspire

02:41Someone to show that something that changes your life doesn't ruin you Tony

02:46How do you think winning this competition could change your life?

02:50Number one the biggest thing for me is to put my kids to bed every night, you know

02:54I work away and it's so tough being there

02:57I'm a chef on a yacht and winning this competition means that I could be there more gold

03:03Chef what you produced as a home-cook?

03:07Astonishing. Thank you so much. I didn't think for a second. I'd be here, but now I am I've got the belief

03:12Yeah, I'm doing something right. I just need to keep doing it

03:15The only thing I would say yeah is you plate like a forklift truck

03:18All right promise me you focus on that. All right. I'm working on it chef. I've done really well as a home-cook to get here

03:27But the game plan is simply go through to the final right you talented six listen up

03:34Today semi-final cook is gonna be nothing short of intense

03:39Because three of you will be going home tonight

03:43That is brutal. That is just chopping us right down the middle whoever cooks the weakest dish

03:50Be eliminated immediately

03:52If you're not coming into the competition with those eyes on the prize then might as well go out growing up was definitely difficult

04:02My mom had to bring up five kids on her own this competition means a hell of a lot to me

04:08That will then leave the three remaining chefs to battle it out in the cook-off for that final spot

04:14As this is the most important cook of your life. We're gonna keep the theme close to home

04:22This week, we're gonna be waving the flag for great British cuisine

04:28That's a lot of what I cook at home. There's great ingredients that could come from that looking forward to it

04:33We want to see dishes that are part of our cultural DNA food that really showcases this country and

04:39And highlights the very best of British produce Jade Tony

04:44You're in that top kitchen because you had the best dishes last week make that advantage count head over to the lift and I'll see you up there. Thank you

04:53Just trying to stay focused the top kitchen equipment's great, you know

04:56I've got to bring it to the next level so use the equipment to my best advantage

04:59Come on

05:05After getting top day last week, there's so much pressure to keep that standard and I'm gonna make sure that I get to that final

05:15Glad to be here after the basement. I just want some knives that can cut an onion. So I'm really glad be the middle kitchen

05:24Come on one desk to get in the next room pal

05:29I

05:31Here we go

05:32Welcome home

05:34God bless you me and Tobes. We started as team Ramsey together, but this is your ticket to the final so competitive Callum is coming out

05:50Semi-final. Good luck. Good luck. Good luck. Good luck

05:55Callum Toby come on good luck

05:59All right, yeah, chef

06:01You know the drill now boys

06:02You're gonna be getting what they don't want

06:04But that doesn't mean that we can't nail it down here. All right British Isles now as some of the best

06:11Ingredients on planet Earth and these chefs are gonna get the opportunity to showcase them to the next level

06:17You do not want to lose in a semi-final

06:19100% that

06:20Let's go good luck

06:21Right young man

06:22Ronan and gold they got the second grab fingers crossed they grabbed smartly but more importantly celebrate great British cuisine do that right?

06:30You've booked your place in the final ask yourself every garnish every sauce is it final worthy?

06:36100%

06:37Game day, baby

06:42Let's go

06:44You sent me finals into the final so excited

06:48My expectation is pretty high. I mean at this stage in the game. There's really no room for error

06:53This is nerve-racking. It is. I just can't quite deal with my emotions right now. I'm terrified

06:58I've watched the growth out of both of you. You've taken all of the feedback and it has brought you here

07:03All right team come on first pick one dish to prove that you have what it takes. Let's go go best of luck

07:13Here we go

07:19Platforms coming when it goes green, you know what to do grab the best ingredients Britain has to offer

07:25I got the first grab that means nothing if you don't grab what you need off that platform

07:30Best of Britain, let's go

07:33You've got halibut Irish venison

07:35I grabbed a rack of venison and I've never cooked venison in my life

07:40Look there's Scottish sirloin steak

07:42I ended up deciding to take the beef

07:45I felt like I'm not doing a steak again

07:47And then I just had to go with it because you just don't have time to think

07:51Oh Jesus Christ, what the hell's going on?

07:54Hey, leave us some produce for God's sake

07:58Three, two, one

08:01That was stressful

08:03The semi-finals on, let's go

08:05Go, go, go, go, go

08:07Best of British, yes?

08:08Grab the halibut

08:10Gently, gently, gently

08:11I had in my head I wanted to make Kedri

08:14But couldn't find rice, I see pearl barley

08:17Sod it, never cooked this before, let's do it

08:19Devon chicken

08:20Had an idea in my head that best of British might have some game

08:24And I was a bit thrown when it was chicken

08:25Look some peas down there, there's some oysters there because you're a little surf and turf

08:29I quickly had to slap myself and get on with the grab

08:33Such an important grab

08:34Go, go, go, go, go, well done

08:36There you go, well done

08:38Here we go, here it comes

08:40Don't forget there's only two proteins left

08:42Go, go, go, go, go, go, go

08:43Go, go, go, go, go, go

08:44I wanted that paw

08:45Oh, I see this

08:46Massive giant's arm

08:47Come past me

08:48Ah, no, I know

08:50Crap

08:52We've got Cornish audiences

08:53I've seen the two proteins that were up there

08:55And I did not want that trout

08:57Felt super guilty

08:58But it's dog eat dog

09:00Ten seconds

09:01Cornish clotted cream

09:02We've got lovely English wine

09:04Five, four, three, two, one

09:07I've never even touched finishing

09:08If I don't cook this perfectly, I'm definitely going home today and that's the risk I'm taking

09:2240 minutes, all I ask is one incredible dish

09:25Yes chef

09:27And your time starts now

09:29Come on

09:30Game plan and execution, that's all the name of the game

09:33One incredible dish that really does highlight the best of British, okay?

09:39Yes chef

09:43Remember, you're fighting for a place in that final

09:47What's the plan with this dish?

09:48So I'm going to make a little bubbling sweet cake

09:51Yeah

09:52Obviously a South Wales pork chop

09:53Going to pan sear the pork

09:54Yeah

09:55Get it on there because it's a chunky piece of pork

09:56Yeah, it's a thick, thick chop

09:57Yeah

09:58You elbowed for that protein

09:59Yeah

10:00It was no holds barred, wasn't it?

10:02I mean, Toby's my bro, so that was tough, but that's my place here

10:06A beautiful cut like that can be slightly pink, alright?

10:09Yes chef

10:10But most importantly, nice and juicy and nicely seasoned, alright?

10:14Toby, how are you?

10:15Yes chef

10:16I'm not too happy, but I'm alright

10:17It's every man for himself at this point

10:18Yeah

10:19And I completely understand and I do not blame him one bit

10:22I'm seeing yeast extract, brown sauce, beef dripping

10:25Yeah, very savoury flavours that lend towards meat like pork

10:29Yeah

10:30Don't know how it's really going to work with the trout

10:32We Brits, we don't like flavours, so everything that was left on that platform was just strong as

10:38Just have to make it work

10:39I'm going to make a gentleman's relish

10:41Yes

10:42With the anchovies, the brown sauce, the yeast extract

10:44Yeah

10:45If it works with the trout, amazing

10:46If it doesn't, not much I can do

10:48Yeah

10:49Don't throw everything at it, okay?

10:50No

10:51You don't have to put this yeast extract directly on the dish

10:53You might want to make like a nice little butter with that

10:55Yes

10:56And just gently brush it, you know, on the trout to give it a lovely savouriness

10:59Absolutely, that's a lovely idea, thank you chef

11:01Yes, he wanted the pork chop, but he still had time to kind of look and think, right, what goes with trout?

11:07He's now got to pivot and use these ingredients in a way to make this dish come together

11:12You've just got a lot of stuff that he's sort of grabbed that's not making sense

11:17Come on lads, you've got us toast there

11:20Ah, bloody hell

11:31Tony J, you know how important this is, yes?

11:34Yes, chef

11:35It's the semi-finals

11:37This week's challenge is the best of British food

11:39Only three chefs are going through to the final

11:41And one is going home after this cook

11:44So what's the game plan?

11:45Game plan is gonna do triple cooked potatoes

11:48Yes, yes

11:49I'm gonna make a quick parsnip puree

11:50Love it

11:51I've got sirloin steak

11:52I have such confidence in your beef cookery

11:54You've had some incredible beef dishes

11:55Tony's really comfortable with beef

11:57From the filet, to the wagyu, to the sirloin

12:00He's got no excuse if he doesn't cook this to perfection

12:03Miss Jade

12:04Yes, chef

12:05Talk to me, what's the game plan with the venison?

12:06When are you planning to cook that?

12:07I'm gonna cook it soon because I want to rest it

12:09Have you cooked venison prior?

12:10Never

12:11Never

12:12No

12:13First time?

12:14Never, ever, ever

12:15Going out on a limb

12:16Definitely, I've just got my fondant potatoes in

12:17Smart

12:18I'm roasting my rhubarb now because it's gonna go in my reduction to go with my venison

12:21So I want it sweet

12:22Mmm

12:23It's gonna have a little bit of gin as well

12:24We can't get more British than that

12:25Oh God, yeah

12:26Jade's always pushing herself and picking ingredients that take her out of her comfort zone

12:31Which is great, but she's never worked with venison

12:34It's a very lean game meat

12:36So overcooking it even slightly will make it dry and tough

12:39There's really no room for error

12:41It's either perform or go home

12:4310 minutes down, 30 to go, yes?

12:46Thanks, chef

12:47Right, young man, what did you grab?

12:49Really nice piece of halibut

12:51Right, good

12:52Got some garden peas, barley, which I've never cooked ruffle for

12:54Fucking barley, of all the things to grab, why?

12:57I'm thinking of doing a Kedgeri

12:59Okay

13:00Kedgeri's nice

13:01Anglo-Indian

13:02Yeah, I love that

13:03Pearl barley, this needs to go on

13:04Yes

13:05It's such a tight pulse

13:06It really does need cooking

13:08And from zero to finish, it's about a 27, 28 minute cook

13:13Holy shit

13:14I've never eaten pearl barley

13:16I've never cooked pearl barley

13:18This was the first time I've ever used pearl barley

13:2127 minutes to go

13:23Ronan, I'm here, where are you going?

13:25I'm getting everything sorted

13:26Get the barley in there now

13:27I'll get that

13:29Oh, I like milk

13:30Milk and cream

13:31Ronan

13:32Yes, chef

13:33I'll get that stuff

13:34Okay, yes, chef, sorry

13:35Let's go

13:36Good

13:37There you go, in

13:38Now mix all that spice running through there

13:40This is it

13:41The cook for the finale

13:43Right now I'm slightly worried about

13:45The grab of ingredients Ronan got

13:47Love the idea of Kedgeri

13:48But barley takes nearly 25, 30 minutes to cook

13:51A huge risk there

13:52Can you believe that you are cooking for the final?

13:58Do you know chef, I can't believe I'm still cooking for yourself, Naisha and Gordon

14:03That to me is just like a dream come true

14:06Knowing that three people are going home today is so stressful

14:09This is your ticket to the final, so you need to be on it today

14:13I'm hungry to win

14:14Smart move getting it on now

14:16That's it, just render all that fat

14:18Yeah

14:19You'll turn that cap into crackling

14:25These are nearly done

14:27Let's take them out

14:29Off the boiling water

14:31Coming up to halfway guys, yes?

14:33Sure, chef

14:34Right, tell me about the dish, where are you going?

14:36I've got chicken

14:37Yes

14:38I've got gooseberries, I've got tarragon

14:39Potato and slayer, what are you going to do?

14:40I was going to mash

14:41I would cook them in milk

14:43Drain it off, pure it and add the milk back to it

14:45So you've got this nice slayer egg and potato

14:47Yes, chef

14:48How are you going to incorporate the black pudding?

14:49There's going to be a little bit of black pudding stuffing inside the chicken, chef

14:52Smart

14:53I'll give that nice, beautiful blood sausage flavour

14:55Yes

14:56Across that chicken, make it a little bit spicy

14:57Which is something that I love as well

14:58Yeah

14:59You need to get a move on and start cooking that chicken

15:02Goal, great ground

15:03My big worry is we're more than halfway in

15:07And the chicken is still standing on his board, raw

15:10Raw

15:11What's he doing?

15:14Get that chicken in, please

15:1818 minutes left guys, 18

15:21You got this, you got this

15:22You alright, Tony?

15:23Yes, chef

15:24Are we getting stock into the fondant?

15:25Yeah, as soon as they brown, the stock's going to go straight in

15:27Excellent, what stock are you using?

15:28Chicken

15:29Love it

15:30In this kitchen, the pressure is at an all-time high

15:33And it's about to go even higher with a surprise mid-round drop

15:37Listen up, platform, here it comes again

15:39Yes

15:40You guys have another grab

15:41The mid-round drop came from nowhere

15:44The mid-round drop is wild British ingredients

15:47And these chefs have to grab something that's going to elevate their dish

15:51On the platform, we have berries, mushrooms

15:54I grabbed nettles initially and then I put them back because I saw plums

15:59I thought plums would be beautiful on my dish

16:03Here you go

16:04On this platform are wild ingredients

16:07All from the British Isles

16:09Rock Semphire, the most amazing puffball mushrooms

16:11I couldn't see how any of those things fitted with my dish

16:14Think of the most amazing ingredients

16:16What I took was hazelnuts and wild onions

16:20Quick, quick, quick, quick

16:22Well done

16:24Here it is, here it is

16:25Wild mushroom

16:27I grabbed a big handful of mushrooms

16:30Because I knew I could make a banging mushroom sauce to go with that pork

16:33We've got some sea vegetables over here

16:35Salty fingers, seaweed

16:37Three, two, one

16:42What did you grab?

16:43I've got reindeer moss

16:44Have you tasted this moss?

16:45Never in my life

16:46This is a wild moss that runs on the floor

16:49Across every beautiful forest

16:52Especially in places like Hampshire

16:54Very, very moist

16:55Needs to be blanched first though, right?

16:56Oh, okay

16:57Of all things to grab

16:58You love making your life difficult, don't you?

17:00Is it making my life difficult?

17:01Well, reindeer moss, I mean

17:03Think of doing a nice little bargy with it

17:05What are you doing?

17:06I don't know, I don't know

17:07Hopefully it worked

17:08Ronan's come up with this idea of doing a reindeer moss bargy

17:13What the fuck?

17:15It's such an unconventional ingredient that isn't easy to work with

17:19It's so delicate, so he needs to pack in loads of flavour

17:22Honestly, he's got his work cut out for him

17:25The flavour that barn is lovely

17:27Smart grab with the fruit

17:31What's the plan?

17:32Plums are going to go in the reduction

17:34And I might roast some food on the plate as well

17:36Love it

17:37What's in the pot there, Tone?

17:38My parsley burnt potato puree

17:40Yeah, I've got a little bit of cream in there and butter in there

17:42Nice

17:43Do not be the one who goes home straight after this cook

17:45No way

17:46That is not happening

17:47No way

17:48The smell in here is insane

17:50So you're going for, like, kind of champ, yeah?

17:53Yeah, like a bubbling sweet little potato cake

17:55Lovely

17:56I've got to rest my pork on

17:57Ow, it's fucking hot

17:58I looked over every now and then at Calum and he looked very stressed out

18:03Fucking plastic spoons for fucking basting shit, man

18:07I know

18:08Ugh

18:09Semi-final pressure is real

18:10It is brutal

18:12Oh, fuck you, man

18:1412 minutes to put your place in the final

18:21Bloody hell

18:22Go!

18:23Finish that chicken off in the oven now

18:25Let's go

18:31Let's go

18:32Chicken went on a little bit late there

18:33Why get all the garnishes done first and not your chicken first?

18:36I know, chef

18:37Chicken's all about resting, that's all, okay?

18:38Well, okay, we're not going to get much of that, I'm afraid

18:40Well, when you let it rest, it cooks naturally as opposed to fast-tracked it

18:43Watch those fingers

18:44Go!

18:45We ran out of Band-Aid

18:46Next level

18:47Let's go

18:48Make sure that cauliflower is so soft

18:51Yeah

18:52Softest cauliflower of your life

18:54When are you getting that beef on?

18:55Now

18:56Excellent

19:00When I saw Tony drop that sirloin in the pan, there was no sizzle

19:04It just turned grey actually immediately because his pan wasn't hot enough

19:07I don't know if his nerves are getting to him

19:09Remember what's at stake here

19:11Yes, chef

19:12Everything's at stake

19:13Absolutely

19:14My steak's at stake

19:15Place in the final, I'd say that's what's at stake

19:17Yeah

19:18Right?

19:19Come on

19:20Visualise the dishes and visualise the place in the final, okay?

19:23Yeah, absolutely

19:24Callum, how are you going to make this a dish that's going to get you through to the final?

19:27I'm going to make black pudding bonbons

19:29Great idea

19:30You're just going to roll them, bread crumb them and fry?

19:32How do you think about stuffing them with a little bit of blue cheese in the centre?

19:35Do you think it would be too rich or?

19:36No?

19:37No

19:38That's a lovely idea

19:39Yeah, let's do it, let's do it

19:40Toby, how are you?

19:41That's beautiful

19:42Yes, chef

19:43Well done

19:44Do you know what I do now?

19:45I drain that fat off

19:46Yeah

19:47Don't flip it until the end

19:48Now I know you visualised grabbing meat, didn't you?

19:51How are you feeling about the dish now?

19:53Because that chalk stream trout is so delicate

19:56I'm trying to put that together

19:58Yeah

19:59With the deep savoury elements that Britain's known for

20:02Yeah

20:03Like a gentleman's relish

20:04What have we got here?

20:05So that's a stout butter sauce

20:08Toby's got a lot of kind of meaty flavours

20:11And I'm really worried because he's got this beautiful

20:14Hampshire chalk stream trout that is so, so delicate

20:18Now there's a place in the final riding on this

20:22Ooh, ooh, ooh, ooh, ooh, ooh, ooh

20:24What are these noises?

20:25What is this?

20:26It's nerves, I'm scared

20:27Oh my God, this is so fun

20:29Come on

20:30Chicken, chicken, chicken

20:31Where is that thing?

20:32It's in the oven, chef

20:33Oh, Jesus

20:34What are we going to do with the gooseberries?

20:35The gooseberries are going to go with the sauce

20:38Give a little bit of contrast

20:40Yes, chef

20:41Right, Ronan

20:42Make sure you don't over-poach that halibut

20:44Because we don't break it

20:46Yeah

20:47How's that?

20:48The barley's tasting now

20:49Nice

20:50It's got a little bit of bite to there

20:51Yeah

20:52Quite like that

20:53Well, don't get it too al dente

20:55It's not a risotto

20:56It's a keturi

20:57I need to get a top two dish

20:59I can't be eliminated now

21:01And I'm not going to let pearl barley ruin it

21:03Eight minutes to go

21:04Thank you, chef

21:05Eight minutes away from a spot in the final

21:08Immediately after the cook, we're sending the weakest dish home

21:12Um

21:13Ronan and Gold

21:14They're under immense pressure

21:16Barley, that's the worst thing to cook in any challenge

21:18It takes so long

21:19Then Gold

21:20He's really pushing it with how late he started cooking his chicken

21:24The heat is on

21:25This is to the wire, baby

21:27Come on

21:28Composure, composure, composure

21:37Five minutes to go

21:38God, it's going to be tight with this chicken breast, young man

21:40I know, chef

21:41I said get that on early

21:42I know, chef

21:43Someone from this cook is going straight home after this, okay?

21:46Make sure it's not you guys

21:47Get all your elements together, guys

21:49We're down to the wire

21:51Tony, you good?

21:52Yes, chef

21:53How's the steak?

21:54I'm really happy with that, chef

21:55I've rested it

21:56It's well rested

21:57I'm happy

21:58I hope so

21:59It needs to be perfect for a place in that final

22:01Start now to think about

22:03What is this dish going to look like?

22:05What plates it going to go on?

22:06Taste every single element

22:08Yes, chef

22:09Is it seasoned enough?

22:10Has it got nice acidity?

22:11Callum, blackberry bonbons good?

22:13You got them?

22:14Yeah, nice seasoning on that pork chop

22:16Make sure that venison is cooked all the way through, Jade

22:21Yes, chef

22:22Come on guys, platform's coming

22:23You have 90 seconds

22:25Tony, Jade, start plating

22:27Yes, chef

22:28Yes, chef

22:29Get plating, let's go

22:31Are we plating, chef?

22:33Yes

22:34Stop fucking dancing and get on that plate

22:36Here it is

22:37Here it is, platform's here

22:39Last week, then get on the platform

22:41That is not happening again

22:43Everything goes on once, goes on clean

22:45That trout is the best piece of fish I've cooked

22:49We've got seconds to go, okay?

22:51Hopefully I've balanced it well

22:53Well done

22:54Yes!

22:55Absolutely awesome

23:00Platform's here

23:01Reindeer, moss, bhaji, we've got to go

23:03I was really worried about the pearl barley

23:05I hope it's perfectly cooked

23:07It's got to get on there

23:08Please

23:09We're going to go

23:10Just so stressful

23:12Goals!

23:15Boy, oh boy

23:16Well done

23:17Well done

23:18Well done

23:21Get the food on the plate

23:22I know that this will be a great dish

23:24But it all comes down to that cook of the venison

23:27Come on, next level

23:29This is it

23:30Heart's out of my chest

23:31I just hope I've done enough

23:33Fuck

23:39Happy?

23:40Yeah

23:41Good

23:42Yeah, yeah, yeah

23:43Good, good, good

23:44Looks beautiful

23:45Great shot

23:46Thank you

23:47Thank you

23:48Honestly

23:49Absolutely

23:50So proud of you

23:51I'm just wondering if my pork's cooked right

23:53If it all works together

23:55I just don't know

23:56How are you feeling?

23:57Bit gutted, chef

23:58Why?

23:59It was messy as fuck

24:00Fuck

24:01But the secret here is you've got to get those proteins on first

24:03Yeah

24:04Well done, both of you

24:05Thank you, chef

24:06Thank you

24:07Thank you, chef

24:08Pleasure

24:09Because I got the chicken out

24:10It was a little bit spongier than maybe I'd wanted

24:13I might be that dreaded first one to go out

24:17Thanks for that, guys

24:18Like, all that was on there was just, like, really salty, really, like, bitter things

24:23With trout

24:26For what I had, I'm proud with what I've made

24:29It's just the marriage of the whole dish that I'm worried about

24:32Well, good luck, fellas

24:33Ugh

24:34Come on

24:46Well

24:47Six beautiful dishes

24:49Two of these dishes will be good enough to go straight through into next week's final

24:55Unfortunately, the individual who's cooked the weakest dish will be eliminated immediately

25:05The other three remaining dishes, those chefs will have to cook again in the cook-off to win the last spot in next week's finale

25:14Shall we?

25:15Please

25:16Yes

25:17Okay, starting with a Scottish sirloin steak

25:20This is with parsnip puree and sep mushrooms

25:26The puree is absolutely outstanding

25:29Visually beautiful

25:30Puree, soft, sweet

25:32But the beef could have done with about two minutes less cooking

25:35You know, the pan could have been hotter when the steak was being roasted

25:38Gutted is not the word

25:40I can only do my very best and that's what I've put on the plate

25:43Next up here, we have venison with a potato fondant

25:46Roasted plum

25:47And rhubarb puree

25:48I've never cooked venison

25:51And I know that if you cook it incorrectly, you can completely spoil the whole cook

25:57Please be cooked

25:58Please be cooked

25:59Venison

26:01Melting your mouth

26:03Beautiful

26:04Well-seared and well-rested

26:07But it's screaming for some salt

26:09I really love the creativity with the rhubarb and roasting that plum

26:13I was absolutely gutted that there wasn't enough seasoning

26:16That could send me home

26:18Okay, middle floor

26:19This is a chicken breast

26:21Stuffed with black pudding

26:22And a gooseberry sauce

26:24If my chicken's raw

26:26I'm going home

26:27I'm the first one to go home

26:28I won't even be in the cook-off

26:29There's no doubt about it

26:30First of all, chicken cooked beautifully

26:33Still lovely and moist

26:34And grabbing gooseberries as well

26:36It's a really clever move

26:38I love gooseberries with chicken

26:40I like the flavour of the black pudding

26:42And the richness that that brings to chicken breast

26:45The presentation

26:46It's a bit rustic

26:47And needs some refinement

26:49This is a barley-inspired halibut kejiri

26:54It has a reindeer moss bhaji

26:57Pearl barley I have never made in my life

26:59I don't really know what it's meant to taste like

27:02I'm really worried about my chances

27:04Halibut beautiful

27:05It's just cooked to perfection

27:08I love the textural contrast coming from the reindeer moss bhaji

27:12I would say the barley is a bit al dente

27:16Yeah, just needs a touch longer

27:19That barley

27:20I should have cooked it a little bit longer

27:22This is the chalk stream Hampshire trout

27:25Finished with yeast extract butter

27:27Trout's cooked beautifully, whoever cooked that

27:32But strong flavours that comes back in a negative way against that sweet trout

27:40It's vibrant, a lot of elements on the plate

27:43I'm really searching for sort of the storyline behind it

27:46I know I'm not going through to that final straight away

27:49But I hope my trout gives me a second chance today

27:53This is pork chop

27:55We've got a wild mushroom ragu

27:57And here is a black pudding bonbon

28:00Wow

28:01Stuffed with blue cheese

28:02That pork beautifully cooked

28:05Touch of class right there

28:07The black pudding and stuffed with blue cheese from my palate

28:10Is a little overwhelming

28:13Definitely feeling the pressure

28:15If I was eliminated straight after this cook

28:17I would be absolutely gutted

28:19This is not obvious

28:20This is for a place in the final

28:22So we're going to be picky

28:24And we need a very, very difficult chat

28:29Wow

28:31Each and every one of you guys are amazing

28:34Let's take each dish to task

28:36Yeah

28:37The venison

28:38That was the epitome of celebrating grape-lishness

28:41100%

28:42Yeah

28:43What was wrong with that dish?

28:44When you're going to carve

28:45You've got to be finishing it with some sea salt

28:48If I'm in, I'm in all the skin of my teeth

28:50The sirloin steak

28:52It looked beautiful

28:53Yes

28:54Yeah

28:55The beef was sadly overcooked

28:56At this stage of the competition

28:57You can't have that grey ring

28:58No

28:59Around the meat

29:00Creatively

29:01The kajiri has to be one of the most exciting dishes

29:04The barley was undercooked

29:06Yeah

29:07Needed another minute

29:08Oh my god

29:09Chicken with a gooseberry sauce

29:11And the sort of rustic mash

29:13Chicken cooked beautifully

29:14And had great seasoning on the black pudding

29:16But the presentation was a mess

29:18Because he rushed it at the end

29:20That's false enough

29:21I think they want to put it somewhere

29:22Don't worry about it, I'm going home

29:24The pork chop

29:25Mmm

29:26I loved everything about this dish

29:27From start to finish

29:28To cook a dish like that in the basement

29:30You know, black pudding bonbon

29:31Studded with the blue cheese

29:33Didn't eat it though

29:34Just felt dry when I ate that

29:36No, I disagree

29:37I thought it was very creative

29:38Trout, easily cooked

29:40But was it a dish?

29:42He was panicked

29:43He knew he had trout

29:44But he just went in for

29:46All of these ingredients

29:47That aren't a natural pairing for fish

29:49You can't make mistakes like that

29:51At this stage of the competition

29:52Also, cricket

29:53Three less ingredients

29:55It could have been a great dish

29:56That's what we're crying, you know

29:57Could actually be crying

30:01Are we all in agreement?

30:02Yes

30:03Yeah

30:04Shall we?

30:05Yes

30:10Here we go

30:11Here we go

30:17Honestly, this has been the most difficult decision ever

30:22I feel very, very nervous

30:26This is the finest margins we're talking about here

30:29We're finding it hard to separate you

30:31It's the most brutal thing on the planet

30:35Waiting to hear what they're gonna say

30:37But based on tonight's performance

30:40The chef that's leaving the competition

30:46Right now

30:48Is the chef that cooked

30:51I really felt the pressure

30:53No-one wants to be the first one to go out

30:56The trout

31:01Toby

31:05Your trout was cooked beautifully

31:07Everything you put with it

31:08Just brought it down a level

31:10As opposed to taking it up a level

31:12I don't think I've ever been more disappointed in myself

31:21It means everything

31:24It really does

31:33A young man, 22 years of age

31:34I see a lot of me in you

31:35I think your determination

31:38To do better for yourself and your family

31:40Is just the beginning

31:42Just to have the opportunity

31:44To be in front of you three

31:46To listen to what you have to say

31:48I just have so much gratitude

31:50What a ride it's been

31:52Oh boy

31:54I almost fell over with the shock

31:55Because I'd convinced myself that it was me

31:57I've got another chance

31:58And I'm gonna take that chance

31:59And I'm gonna give it my all

32:01Toby's lack of experience got the better of him

32:06But at 22 years of age

32:08That young man's career

32:09Has just started

32:11Right, now on for the exciting news

32:15Two dishes go straight into next week's final

32:19The first dish

32:21Into the final

32:23Is

32:24The first dish

32:25Into the final

32:39Is

32:41The venison

32:56Jade

32:58I'm gobsmacked

33:00That they've put me in the final straight away

33:02It really celebrated the best of British

33:04So happy

33:05I'm not even professionally trained

33:07What's going on?

33:09Only one of you will join Jade in next week's final

33:12The other three will go into a cook-off

33:15To secure the final spot

33:17Staying out of that cook-off is the most important thing

33:19They are so brutal

33:21The second dish good enough

33:23To be into next week's final

33:25To be into next week's final

33:27The second dish good enough

33:30To be into next week's final

33:39It was the pork chop

33:41Come on!

33:43Come on!

33:45Absolute dream chef

33:47We're going to the final!

33:49I'm honestly blown away

33:51We have two of our finalists

33:53Gold, Ronan, Tony

33:55Which one of you three will join them?

33:58I'm really nervous going to this cook-off

34:01I have gone through each week

34:03Not going near that elimination cook-off

34:06And I'm just really really now hungry to get to that final

34:09Tonight's cook-off

34:11We are giving you one of the finest ingredients on the planet

34:14You need to make a next level dish with

34:17Truffle

34:18Mmm!

34:20As you know, truffles are a real delicacy

34:25And we're in luck because this rare type of fungi

34:28With those incredible deep earthy flavours

34:31Are in season

34:33Every great chef should be able to cook

34:35With the finest ingredients in the world

34:37All three of you will have 30 minutes

34:40To get yourself into the final

34:42Alongside Jade and Callum

34:44The very best of luck

34:46I'll see you shortly

34:47Here we go, guys!

34:49You got this!

34:51Wow!

34:53This is gonna be tough

34:55Yes!

34:57Good luck, boys!

34:59The pressure is definitely on

35:01We are one cook away from the final

35:04Oh!

35:06I've just gotta give him my all and cook my absolute heart out

35:09Come on, man

35:10Naturally feeling a little bit nervous

35:12This is a big deal

35:14But the goal is to get in that final

35:16Oh! This must be a truffle shaver

35:18Another chance to prove myself

35:20Truffle as well

35:22What a great ingredient to be cooking with

35:24Not something that I can afford to cook with very much

35:28Right, gentlemen, come over, please

35:30This is it, pressure's on

35:3230 minutes, you're gonna truffle very fast

35:34Yes

35:35So be decisive and make sure that you incorporate truffle across the dish smartly

35:40Big bold flavors can overpower a truffle

35:43So you need to think about your dish carefully

35:45Yes, chef, my nightmare has come

35:46I need to go in with a very good plan

35:49Because I need to ace this and get to that final

35:51Come on!

35:5330 minutes to get yourself into next week's final

35:57This is the most intense cook-off of the series

35:59Two home cooks versus one professional chef

36:02Let's go, guys!

36:05Protein first

36:07I grabbed her, but I went, yes

36:09Got a black truffle each, a white truffle if necessary

36:12Let's go

36:14Truffles have to be front and centre and they're hero

36:17But that's a very difficult integration

36:19You can cook with black truffles

36:21And you finish with white truffles

36:23I'm hoping they understand the balance properly

36:25Right, tell me, what do you grab? Turbot!

36:27I've got turbot here today, chef

36:28Turbot white truffle, that's the dish on my menu

36:30Tell me about the dish, where are you going?

36:32We're gonna try and thinly slice these truffles

36:34In order to make like a sort of scale for the fish

36:36So look, here's the other way

36:38Is it a way that's...

36:40Oh, wow, that's so smart

36:41There you've got your fish skills

36:43So you're gonna put them onto the fish

36:45Yes, exactly

36:46Love that idea, that's a bold move

36:48Right, give me an insight, what do you grab?

36:50I'm gonna make a truffle risotto

36:52With guinea fowl on top

36:54With truffle under the skin

36:56Wow

36:58Comfortable with truffle?

36:59I've used it before, but never used it before, chef

37:01Gold, I mean, double-edged sword, a risotto, the nail

37:04Guinea fowl, it's incredibly lean

37:06So if you ever cook it, the meat becomes tough and dry

37:09Undercook it, and it's not safe to eat

37:12That is an absolute nightmare

37:15Of a bird to get rice

37:1823 minutes remaining

37:20Right, Tony, where are we going? What did you grab?

37:23We've got the veal

37:24Love it, how are you gonna elevate this? Where are we going?

37:25Getting that on now so I can get it well-rested

37:28With that, I want a quick tortellini

37:30You're making a tortellini? Yes

37:32Wow, what's the stuffing inside the tortellini?

37:33I've just done parmesan and black truffle

37:35The hero's gonna be the truffle, yes?

37:36Yes, chef

37:37Because if it's not, that could cost you a spot in the final

37:40I'm gonna finish it with a touch of truffle over the beef

37:43And in the tortellini and in my actual sauce

37:45When I serve truffle, I probably wouldn't even put a protein with truffle

37:49It kind of threw me a little bit

37:50It's about the balance of it

37:52You're one step away from the final

37:53Yes

37:54Yes, chef

37:5520 minutes to eat yourself in

37:56This is make-a-break time, I'm worried

37:58Right, gold, guinea fowl

38:00A tough game, but

38:02Unforgiving, super dry, be careful

38:04Don't leave it too late before you put it in there, okay?

38:06Let's go in now

38:07Roland, I love the focus, pal

38:11Get that pan piping hot for that colour

38:15Let's go, guys

38:16Three phenomenally talented chefs

38:18Only one spot in next week's final

38:20I'm really nervous

38:22The fact that only one person survives this

38:24I just need to make sure I keep it together

38:27Just keep it together

38:28Let's go, boys!

38:29Nineteen minutes to go

38:31Love the idea of the fish gals on hand-roasted truffle

38:34Now I'm gonna just do a simple cream sauce

38:37This is very minimalistic

38:38It's how I cook, really

38:39I like to let the ingredients sing

38:41I appreciate that, your man

38:42If you're going down that minimalistic route

38:44Look at me

38:45You make sure everything you put on that plate

38:47It's absolute, utter perfection

38:48Yes, chef

38:49I thought, have I done enough?

38:50Get to that final

38:52Come on!

38:53Is everything perfect?

38:54And I didn't think so

38:56So I thought, sod it

38:57Swigged some champagne

38:58Just carried on

38:59Focus!

39:00Come on!

39:01Sorry!

39:02Sorry, chef!

39:04Ronan didn't grab a huge amount of ingredients

39:06So that guy's got his work cut out

39:08How many more minutes left?

39:09We are down to 15 minutes

39:11How long, chef?

39:1215 minutes to go

39:13Thank you, chef

39:14Come on, boys!

39:16Go, talk to me, what do you need?

39:17Nothing, chef

39:18I'm all good

39:19Paul Ainsworth

39:20Is absolutely besotted with your energy

39:22You've moved, you've sound, you've talked

39:24You cook like a chef

39:25Yes

39:26What would it mean getting into that finale?

39:28It would be more than I could have ever imagined, chef

39:35It's getting there, but it's not there yet

39:37We're down to 10 minutes to go, guys

39:39It's going to be close as ever

39:41The big question is

39:42Who is joining Jade and Callum

39:44In next week's final?

39:45Yes!

39:46Let's go!

39:47Come on!

39:48What's that for?

39:49Parmesan crisp?

39:50Chris, love it

39:51Come on, boys

39:52There's no one over

39:53How are you doing?

39:54Morning

39:55It's coming together, I think

39:58We're going to start plating

40:00The most important dish of your lives

40:02The game plan is simply to go through to the final

40:05So I really do need to nail the plating

40:08Let's go, guys

40:09Start dressing

40:11Last 90 seconds

40:12Come on

40:13Gold, let's go

40:14It needs to look a little bit more elevated than the plates

40:17I've been putting out

40:18Let that risotto relax

40:19There you go

40:2120 seconds to go

40:23Drain them, Tony

40:24Drain them

40:25Don't spoil that sauce

40:26Yes, chef

40:27I just want to respect every ingredient

40:30And if I can do that, then it will be fine

40:32I want to make my family and children proud

40:35Gold

40:36Get out of Parmesan crust

40:3810

40:399

40:408

40:417

40:426

40:435

40:444

40:453

40:462

40:471

40:48And stop

40:49Well done

40:50I felt terrified

40:51I felt terrified

40:52And I was just hoping that what I put up was enough to get me to the final

40:57Chef

40:58Chef

40:59Come here

41:00Thank you so much

41:01Well done

41:02It's going to be tough

41:04Extremely tough

41:06Seriously, whatever happens, all three of you should be incredibly proud

41:11Well done

41:12Welcome back

41:13Naisha and Paul

41:14Three phenomenal chefs

41:15Three exceptional dishes

41:16But only one can go through to the final

41:19Let's start with this one here

41:21Turbot with truffle

41:23Please, both of you

41:24Dig in

41:25So whoever's cooked this, it's astounding how you've just got that balance of those

41:32Perigo truffles just absolutely spot on

41:35Using the truffle as the scales, very clever

41:38It's truly highlighting the truffle and it's really just hugged by the turbo and the sauce

41:43Delicious

41:44And second dish, this is a beautifully roasted guinea fowl, served on the bed of a risotto

41:48with Chantal mushrooms and black and white truffles with a Parmesan crisp

41:51Visually, not as tight and refined as the first dish

41:54Delicious

42:00The guinea fowl is cooked beautifully

42:03The truffle underneath the skin, really, really smart move

42:06The crisp, nice added texture

42:08The rice is actually just cooked

42:10But I want it to be more creamier

42:12And I want those grains to be really coated

42:15The guinea fowl is spot on

42:17Delicious flavors all around

42:18And finally, we have a veal chop

42:20That has been served with tortellini

42:22And black truffles on top with cabanero

42:25The favourite thing for me is the tortellinis on this

42:30They're delicious

42:31Struggling to get the truffle flavour on this one

42:34Apart from just those shavers on the top

42:35But again, good dish

42:36The sauce for me is really the highlight

42:38I'm getting some lovely aged cheese

42:40The tortellini is delicious

42:42The most important question of tonight's

42:46Which dish are you going to send into the finale?

42:51The dish I'm sending into the final

42:58Is the turbo with the truffle scale

43:04Wow

43:05Paul, the dish that I'm going to send into the final is the turbo with truffles

43:14Ronan, congratulations

43:15Wow

43:16Oh my goodness

43:17You are going into the next level final

43:18Well done, Ronan

43:19Ronan, congratulations

43:20Well done

43:21Ronan, we can see how much it means to you

43:22How are you feeling right now?

43:23I thought I was going

43:24I mean

43:25Oh my God

43:26Thank you

43:27You are going into the final young man

43:28Congratulations

43:29I'm feeling ecstatic

43:30I'm so happy right now

43:32Honestly, it's an absolute dream

43:34Gold, your head should be kept up high young man

43:39How are you feeling?

43:40Thank you very much

43:41I enjoyed this cook off more than any other one that I've been in

43:43Just didn't quite get there

43:44I'm so grateful

43:45To have had the evening

43:46Let's do this

43:47Thank you

43:48Thank you very much

43:49And I love you

43:50Thank you very much

43:52Thank you very much

43:53Thank you very much

43:54You're welcome

43:55Thank you very much

43:56Thank you very much

43:57Thanks

43:58to have had this opportunity I'm such a better cook having been on this journey and through this

44:04process my family will be really proud Tony what a final cook-off how you feeling young man

44:11yeah a little bit gutted obviously but I'm gonna take every little bit of feedback and I'm so

44:16pleased and proud and I've got where I've got to that honestly it's been an absolute honor

44:20of course I'm disappointed but the whole experience has been awesome like next level II awesome give

44:29me a round of applause come on well done did somebody just say next level chef finalist come

44:42you cook like a pro you finesse like a dream but you plate like an angel where did you learn this

44:56technique you're our home chef I watched it on YouTube incredible Jay Callum and Ron next week

45:05one of you will be crowned the winner of next level chef congratulations good night

45:12congratulations come on come on you three we'll see you in the final you must create a stunning free

45:29course meal what let's go let's go let's go this to win next level chef this is the final every

45:37element is scrutinized there is a hundred thousand pounds on the line oh fuck the sauce I saw that it

45:44was raw instantly there is a huge amount of pressure the winner of next level chef is

45:51that's next Thursday at nine back with the happiest 90 minutes of the week live Saturday at seven the

46:05boys are joined by star guest announcer David Tennant Alison Hammond takes part in a terrifying

46:09undercover and chart-topper Tom Grennan performs on Ant & Dec's Saturday night takeaway next the ITV news at 10

46:16you

46:18you

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