Next Level Chef (UK) Season 1 Episode 5

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Transcript

00:01Every great chef started at the bottom

00:04and worked in the toughest kitchens

00:06to make it to the top.

00:12The contestants have seconds to grab.

00:14Grab ingredients.

00:15Minutes to cook.

00:1645 seconds and you're still cooking.

00:17And moments to deliver their dishes.

00:25It's all about family favorites.

00:28What have we got?

00:29What have we got?

00:30It's going to be tough.

00:31You're in the basement, you get what you're given.

00:32Oh, no.

00:33None of us can take it.

00:34It's too stressful.

00:35Do not let it lift.

00:36Do not let it lift.

00:37I can see you getting emotional.

00:38I think for the first time in this competition,

00:40I'm lost at words.

00:42In this cook-off, the dish must cost less than 2 pound 50.

00:46Best chicken dish of your life.

00:48Come on.

00:49Kelly, you're not going to be the next level chef.

00:55Everything you think you know about this competition

00:58is about to change.

01:00The top floor kitchen is closed.

01:02You'll be taking on seafood.

01:06Platform's coming.

01:07It's going to be intense, man.

01:08What?

01:09It's bent.

01:10These guys are pushing themselves beyond belief.

01:12Seriously, you've never used leek before.

01:15Has anyone got one of those blenders?

01:17Why would I give it to you?

01:18Sorry, I'm just playing the game.

01:19Don't do this to me, man.

01:20Come on.

01:21Focus on the seafood.

01:22I've never cooked this, Chef.

01:23Next level dishes.

01:24Come on.

01:25Got to go.

01:26Get it on there.

01:27Get it, get it, get it, get it, get it, get it.

01:29No.

01:33This is Next Level Chef.

01:35OK, you've got that surprise announcement for them.

01:51Welcome back, guys.

01:52Right, all of you, come on in, line up,

01:54because tonight is a big one.

01:56Everything's about to change, so nervous.

01:59I'm not sure I'm going to like this change.

02:03Ooh, I don't know what the change might be,

02:05so I'm expecting the worst.

02:07Welcome back to the Next Level Chef.

02:09How are we feeling?

02:10Good, Chef.

02:11Motivated?

02:12Yes, Chef.

02:13Good.

02:14Glad to hear it.

02:15This competition is getting fierce.

02:17Are you guys ready for the fight?

02:18Yes, Chef.

02:19Yes, Chef.

02:20Good.

02:21Good.

02:22Good.

02:23Good.

02:24Good.

02:25Team Ramsay, Jade, I'm going to come to you first, young lady.

02:28Oh, God.

02:29You pulled off a dish last week in the cook-off

02:31that all your social media followers will be proud of.

02:35I am a social media chef,

02:37and I didn't think I was getting this far.

02:40And I'm so happy to be here,

02:42because this is what I live for,

02:44and I'm able to do it in this competition.

02:47Team Arrington, I've got to say,

02:49thanks to Ronan's incredible lamb curry,

02:52we won best dish last time.

02:53I'm a dentist, not a professional chef.

02:56So winning top dish last week,

02:59it's just completely boosted my confidence in this competition.

03:02Just now the pressure's on.

03:04Team Ainsworth.

03:05Yes, Chef.

03:06Yes, Chef.

03:07Now, we know we lost Kelly last time, which is a real blow.

03:10Yeah.

03:11So you need to cook like your lives depend on it today, all right?

03:15Yes, Chef.

03:16We will.

03:17All of you, listen very carefully.

03:19I warned you all last week that from today,

03:22everything you think you know about this competition is about to change.

03:26Because as of right now, the team competition is over.

03:38From here on in, you're competing as talented, ambitious individuals.

03:45You're on your own.

03:48It's all down to your cook now.

03:50You no longer have a teammate to save you.

03:53So, all of you, it's time to remove those team aprons, please.

03:58Everything has got really, really, really intense.

04:01That team's your security blanket.

04:03And that's gone.

04:04And I'm scared.

04:06I'm really, really scared.

04:08It's just gone from here to here.

04:10So, I have a place cooking in that coveted top-level kitchen.

04:17That needs to be earned now.

04:19So, for that reason, today, the top level is closed.

04:25Oh, what?

04:27Which means you'll all be cooking in either the middle kitchen

04:32or down in the basement.

04:35I think I'm just worried in general about the basement.

04:38There's nothing good about being in the bottom kitchen.

04:41Now, where you cook will be based on your individual performances

04:45so far in this competition.

04:47Jade, Callum, and Ronan.

04:51Over the past four weeks of the competition,

04:54you have all earned the right to cook in the middle kitchen today.

04:58Yes!

04:59Come on!

05:00Yes!

05:01And that is because each of you has won best dish of the day.

05:05Congratulations, you three.

05:08Top dish is coming out of that middle kitchen today,

05:10and it's going to be my dish.

05:12See, I just can't wait to get in there.

05:14To the rest of you, Temmie, Toby, Gurpreet, Tony, and Gold,

05:22you'll be cooking in the basement.

05:24I honestly fear the basement like nothing else.

05:27I think the idea of going in with so many people, it is terrifying.

05:31Remember, just because you're in the basement,

05:33it doesn't mean you can't cook your way out.

05:36Understood?

05:37Yes, Chef.

05:39And tonight is going to be your toughest challenge yet.

05:44You'll be taking on seafood.

05:46Yes!

05:47Yes!

05:48Oh, man!

05:49Finally!

05:50Mr. Cornwall is so happy about that.

05:52He was out and he's rubber-dinging this morning at half past four,

05:55getting us the catch of the day.

05:57Oh, dear, oh, dear.

05:59They said seafood, and I'm there going,

06:02oh, no, this is not my strong suit.

06:05What am I going to do?

06:07Mere seconds could be the difference between undercooked and overcooked.

06:13So, Chefs, please, remember,

06:15seafood needs to be handled with care and prepped with skill.

06:19So don't overcomplicate things

06:21and just let the incredible ingredients do the work for you.

06:25We are talking about the most incredible gifts

06:29in the middle kitchen.

06:31Good luck, guys.

06:32Good luck, good luck, good luck.

06:34It's survival of the fittest.

06:35They need to cook with finesse.

06:36It's about who can rise to the top.

06:37Okay, Chefs, I'm going to be in the basement kitchen.

06:40Naisha's going to be in the middle, and Gordon will be across both kitchens.

06:45The team competition is over and everyone is out for themselves.

06:49So, Callum, Jade, Ronan, please head over to the left and make your way to the middle kitchen.

06:54Good luck, guys.

06:55Come on.

06:56Good luck, good luck, good luck.

06:57It's survival of the fittest.

06:59They need to cook with finesse.

07:00It's about who can rise to the top.

07:02Have you been in the skating before?

07:05Yeah, man.

07:06Yeah?

07:07Yeah, man.

07:08Best time for me, did you?

07:09We've never had a start.

07:10You're welcome to my crib.

07:12Wow.

07:13Oh, this is like, I'm used to that.

07:15This is good for me.

07:17I'm not going to call shotgun, but shotgun.

07:19As soon as I went into that kitchen, there was one bench I wanted.

07:22And that's the one closest to the platform.

07:25Can I go here?

07:26Oh, I've taken that one, darling.

07:28Oh, where's the other one?

07:29Oh, I'm so sorry, Jade.

07:30Okay, that's how it is.

07:32That is the moment that I realised you are doing it for yourself now.

07:40Wow, it's so nice up here.

07:43You guys not been on it?

07:44No.

07:45It's the first time.

07:46Oh, wow.

07:47So, be gentle with us.

07:52Oh, the bad man knows where he wants to be.

07:55I didn't realise I wanted it as badly as this.

07:57Being the eldest of five siblings and having a single mother,

08:00I had to grow up really quickly.

08:01And that's why I'm so motivated.

08:03I thought, if I'm not looking after myself,

08:05someone else is going to whip that prize from Monday to my nose.

08:08This is mine.

08:09I'll stick it.

08:10That'll be doing me.

08:11You happy?

08:12Yeah.

08:13Next to you?

08:14Yeah, bro.

08:15Being in the basement this week is going to be rough,

08:17because the competition is only getting tougher.

08:19I'm really nervous, because to be in the bad kid,

08:21having last grabs means that I'm going to have to cook something phenomenal.

08:27What?

08:28It's bent.

08:30Which one of these ovens is the dodgy one?

08:33Oh, they're not talking.

08:34I thought it was a joke.

08:36I thought they were doing it for a laugh,

08:39and then when they continued to not reply,

08:41I realised that, yeah, we're not in Kansas anymore.

08:46Boys?

08:47Come on, boys.

08:48There's no need to be...

08:49There's no need to be frosty about it.

08:53It's not a team game anymore, is it?

08:56Sorry.

08:57I'm just playing the game.

08:58Just playing the game?

09:03Hi, guys.

09:04Hello.

09:05Yes, chef.

09:06How are you?

09:07Good, chef.

09:08My goodness.

09:09Yeah.

09:10It's pretty bleak down here, isn't it?

09:11I've not been down here.

09:12Not at the pleasure.

09:13I have not had the pleasure of being down here.

09:15Wow.

09:17Three of the best dishes from this competition so far

09:20have come from this kitchen, all right?

09:23So we've got to remember that.

09:24It proves that a great chef can make magic in any situation.

09:28Really grab well, okay?

09:30Yay!

09:35First time in the kitchen together!

09:37It was amazing to have Naisha in that kitchen with us,

09:41and I just wanted to impress her today.

09:43I mean, I've got to say, you know those guys down there

09:45are going to have a little bit of a tough time, right?

09:47Yeah.

09:48A lot of people in that kitchen, you've all experienced that.

09:50So it's every person for themselves.

09:51Absolutely.

09:52Right?

09:53Yeah.

09:55Remember, guys, don't be all British about this, all right?

09:58Don't be all, oh, no, after you, okay?

10:00Every man and woman for themselves, okay?

10:03Next level seafood dish.

10:05Yes?

10:06Yes, chef.

10:07Platform's coming.

10:08I hate this noise.

10:09We have got first grab.

10:11The pressure is on us.

10:13Standby, go!

10:17Let's go, guys, quickly.

10:18There's salmon, tuna, halibut.

10:21I wanted the scallops, but Ronan just bit me to it,

10:23so the next thing was monkfish,

10:25and I just knew I had to take it.

10:27Yeah.

10:28What's the scallop between friends?

10:31Think smart.

10:32Grab ingredients for a next-level seafood dish.

10:36Grab sea bass, because I wanted to choose something

10:38I've never cooked before.

10:39What are you leaving those guys downstairs?

10:40Not a lot.

10:41That's good.

10:42I love that.

10:43Grab to hear it.

10:44Three, two, one.

10:45Platform, sit here.

10:46Grab it if you need it.

10:47Good job.

10:48Oh, so nervous, man.

10:50Here it comes.

10:51Ready?

10:52Get ready.

10:53When it goes green.

10:55Go!

10:56Go, go, go, go, go!

10:57That's it.

10:58Get in there.

10:59I saw the prawns, and then somehow they were in Temmie's hand

11:00and they were gone.

11:01So then I was like, okay, right, I've really got to get something

11:03that I want to cook.

11:04And I went for the salmon.

11:06Think about your vegetables.

11:07Could you elevate it with some seaweed?

11:09I see that hallowess, and I just grab it instantly.

11:12I came into this wanting to impress, and that's what I'm going to do.

11:16Ten, nine, eight.

11:19That grab was probably one of the most brutal grabs we've had.

11:22I was left with the mackerel, which I had no idea what to do.

11:25Three, two, one.

11:27Keep grabbing.

11:28If you can keep grabbing, grab.

11:30Come on.

11:32Excellent.

11:33That is a good grab, team.

11:35Well done.

11:36Middle kitchen chefs.

11:39Yes.

11:40Your time starts right now.

11:4240 minutes.

11:43What am I cooking?

11:44Sea bass.

11:45I've got no professional training, and I cook budget food.

11:48So to have the opportunity to cook a big billet of sea bass is so exciting.

11:54I was happy with what I got.

12:02Right, Temmie, what's the plan?

12:04So right now, I've got some king clones over there, some chorizo, some white wine, some seaweed.

12:09I came in here as a social media, Chef.

12:10I live at home with my mum, my dad, with £100,000.

12:14I can get my own place.

12:16So it would mean everything to me.

12:17It would mean so, so much.

12:19Be honest, I'm not too sure what this is called, Chef.

12:21Yeah.

12:22What is that?

12:23Leek.

12:24Leek.

12:25Seriously, you've never used leek before?

12:27Don't use leek, Chef, no.

12:28Really?

12:29What am I going to do with leek?

12:30Don't have a damn clue.

12:32How are you feeling about it all?

12:34I'm quite confident in it.

12:35Yeah?

12:36I'm going to keep it simple.

12:37I'm going to do what I know.

12:38I'm going to make some prawn tempura.

12:39But those prawns, they've got to make sense.

12:41Yes, Chef.

12:42All right?

12:43You can't have a dish where it's just sort of like you've got the prawns and then bits and pieces.

12:45All right?

12:46Yes, Chef.

12:47Yeah, I'm a bit worried about Temmie, if I'm honest.

12:49I'm just not seeing how his dish is coming together.

12:56Jade, so excited to be in the kitchen with you.

12:58I know.

12:59What'd you grab?

13:00Okay, so I grabbed sea bass and potatoes and pancetta kale.

13:03So I'm going to make like a rustic potato cake with those three ingredients.

13:08How comfortable are you with cooking the sea bass?

13:11I've never cooked sea bass in my life.

13:12Wow.

13:13You know what's beautiful is if you're serving it crispy skin.

13:15Yeah.

13:16Just sort of season it with a little bit of salt.

13:17Put it on the paper towel and it'll help draw some of the moisture out.

13:19Ooh.

13:20It's quite scary, right?

13:22You've never cooked a sea bass in your life.

13:24So it's all going to come down to the timing of when you're dropping that fish.

13:27We're at that point in the competition now where you can't make one mistake.

13:31You have to get the perfect dish.

13:34Or else you're going home.

13:36Shit, man.

13:37This is scary.

13:4530 minutes to go, team.

13:46Yes, chef.

13:47Remember, chefs, we need your best seafood dishes.

13:52Yes, chef.

13:53Yes, chef.

13:54This is where the competition takes on a new role.

13:59They need to stand out as individuals.

14:01Do that and you're heading up that top flight kitchen.

14:0412 minutes gone.

14:05Right, how are we feeling?

14:06Hello, chef.

14:07Yes.

14:08Feeling all right.

14:09I'm attempting some home pulled noodles.

14:12I love that.

14:13What's the hero?

14:14The scallops over here.

14:15So these are going to be last minute, just with a really nice herb oil.

14:18I love the idea of the attempt, but focus on the seafood.

14:22100%.

14:23The scallop, the seafood, the hero protein.

14:25I've never seen such big scallops in my life.

14:27I thought, let's maybe pan fry them.

14:29You have to make sure the seafood sings.

14:31Right, young man with monkfish.

14:33You good?

14:34Yes, chef.

14:35What's that, like a little casserole?

14:36Like a bean stew, yeah.

14:38With the roasted peppers on it.

14:40Mm-hmm.

14:41That's going to be the sauce on the plate.

14:42Are you sitting these potatoes on top of the casserole?

14:44Yes, chef.

14:45So the casserole on the bottom, and then you sit the monkfish on top of that?

14:47Yes, chef.

14:48Hot pan, sear.

14:49Yeah.

14:50And rest as well, yeah?

14:51Absolutely, chef.

14:52Good.

14:53Monkfish is the most difficult protein to cook.

14:55The secret is to slightly undercook it, then let it rest.

14:59That residual heat means when it's served, it's cooked to perfection.

15:03Right, how are we doing?

15:05Yeah, great, chef.

15:06Thank you very much.

15:07Good.

15:08So pancetta's frying.

15:09What's that in there?

15:10I've made a brown butter, and then I've emulsified it with a bit of colder butter.

15:12Nice.

15:14Comfortable cooking sea bass?

15:15I've never cooked this, chef.

15:16No.

15:17This is a talented chef that cooks on a budget.

15:20All of a sudden, she's got a 25-pound sea bass.

15:22She's got to feel comfortable with these luxury ingredients and not be intimidated.

15:26So skin side down, 90% skin side down.

15:27Yes.

15:28That's no protection.

15:29Do I put oil or butter in the pan when I'm doing that?

15:31Don't put butter in there.

15:32Oil.

15:33Butter will burn.

15:34Yes.

15:35I am constantly learning, and I am pushing myself out of my comfort zone a lot.

15:41I mean, these three have had some tremendous dishes.

15:44Best dishes of the day across the week.

15:45Best dishes of the day.

15:46Absolutely.

15:47So the pressure's on them, right?

15:48The pressure's on, and they really need to lean in and just do what they do best,

15:52is make amazing food.

15:53Yeah, and don't get too clever.

15:54Yeah, exactly.

15:55The reality is less is more sometimes.

15:57There's complexity and simplicity.

15:59Ronan's focused on these noodles.

16:01I kept on saying to him, focus on the scallops.

16:02100%.

16:03It's a seafood challenge, not a noodle challenge.

16:04Absolutely.

16:05Absolutely.

16:06Good luck, guys.

16:07Yes, chef.

16:10Ah, the fucking balls.

16:17This is one of the most exciting times for me in Next Level Chef, because I can get into

16:20those two kitchens and really see what Paul and Naisha have been keeping up their sleeve.

16:24But more importantly, help the chefs, mentor them, and push them to the very, very top.

16:28Finally, having an amazing background the way you have, which you have a lot in common.

16:33I think working on a yacht saved my career.

16:36A chef and an engineer are the most important two individuals in that boat.

16:39Absolutely.

16:40Here now, you're individuals.

16:41Yes.

16:42And so there's one thing that I want from you is to come out of that shell.

16:45I'm hoping today you're going to see that.

16:47Good.

16:48Really are going to see that.

16:49First time cooking with Gordon, epic.

16:52I just hope I can do my boys and my family and my wife proud.

16:55All right, tell me about the dish.

16:57I'm going to do an inverted maki roll.

16:58OK.

16:59So you're doing sushi.

17:00Tempurid that.

17:01I'm going to use my clams and then a tuna tataki on the side, but with it on that space.

17:06You've got a lot to do.

17:07Not four hours.

17:08Thank you, chef.

17:09I know.

17:10Let me execute that tuna tataki.

17:11Tuna that's lightly seared while still raw in the middle set alarm bells because technically,

17:17it's a lot to attempt sushi in the basement.

17:20So Tony may be out of his depth tonight.

17:27Finally, I get to see it in action.

17:29Yeah.

17:30Kind of scary.

17:31So tell me about the dish.

17:32What did you grab?

17:33So I've cured some mackerel.

17:34I've made some pickled cucumber ribbons.

17:36Love that one.

17:37And then I'm going to fry off the mackerel in the chorizo.

17:40I want to make a sauce, like with cream, chorizo.

17:44So that's related to the tuna family.

17:47So it's oily.

17:48So just be careful the content of cream in there.

17:50OK.

17:51Because it's sort of fat and oil.

17:52OK.

17:53Not too much, but just be smart while you use it.

17:54Gurpreet's got the mackerel, a potential winning dish if she gets this right.

17:58But she needs to be careful using cream because oily fish needs acidity, not fat.

18:07Team, we have 15 minutes left here, OK?

18:09Yes, Chef.

18:10Next level dishes.

18:13Callum, I got to ask you a question.

18:15Yes, Chef.

18:16Is it calmer working with me here in the kitchen or Gordon?

18:19Um, definitely you, I think.

18:22Could you taste that?

18:23I did.

18:24What do you think?

18:25Did you taste it?

18:26It needs a little bit of...

18:29It needs some salt.

18:30Yes, it does.

18:31And I think it needs some, uh, some lemon or something.

18:33I agree.

18:34I think it maybe needs a little bit of richness as well, some olive oil or something, just to coat my palate a bit.

18:41Hey, give me inside the dish. What are you doing?

18:43So you've got the shrimp.

18:44I'm doing, um, some pontempo rum.

18:45Good.

18:46Got potato fondant in the oven.

18:47We've also got some potato here, which has just been boiled.

18:50I'm gonna do a mash, but I'm also gonna then coat this in some flour, some egg and some bread crumbs.

18:54I want everything to be crispy.

18:55Tommy's got these delicious prawns, but I don't get a deep-fried potential ball of potato with potato fondant.

19:03Hey, what did you grab?

19:04I grabbed a halibut loin.

19:06I'm hearing that now.

19:07Getting some flavour into it.

19:08Nice.

19:09I'm gonna do some sauteed potatoes, some pickled fennel, pickled red onion.

19:13Good.

19:14Uh, sea beef.

19:15Good.

19:16Top is fish here to cook.

19:17No fat in there.

19:18I know, chef.

19:19So when you sear that in there, baste it.

19:20And you bathe that halibut.

19:21I've got brown butter here, chef.

19:22Good.

19:23But you bathe that thing in butter, so you put that flavour in there.

19:26Absolutely, chef.

19:27Yeah?

19:28And don't put too hard of sear on there.

19:29It'll go dry.

19:30No, chef.

19:31I just wanted to get into this competition, just wanting to be better than the week before.

19:34And the halibut made it down to the basement, because no-one on that middle kitchen was confident enough to cook it.

19:39Okay, young man.

19:40Good luck.

19:48Talk to me about your plan.

19:49Um, I'm gonna zest a little bit of that with a little bit of the flour.

19:53Yes.

19:54And it's gonna get deep-fried for the garnish.

19:55Yes.

19:56And so the rest is gonna go into your bournois zette sauce, right?

19:58Yeah.

19:59Is that over?

20:00No, no, no.

20:01It's nice.

20:02A beautiful brown butter sauce.

20:03And then finish it with the lemon juice?

20:04Yep, a little bit.

20:05A little bit.

20:06Yep.

20:07Do you have some aromatics in there, shallots, or...?

20:09Um, no.

20:10Taste?

20:11Make sure you taste along the way, okay, chef?

20:12You don't wanna add, and then you can't, you know, because you have two acids now.

20:15Okay.

20:16And you don't want them to compete.

20:17Does that make sense?

20:18Yes.

20:21Did you taste that?

20:22Yeah.

20:23Jade's got a lot going on, making sauce and cooking sea bass for the first time.

20:26I mean, these guys are pushing themselves beyond belief.

20:31Gold, you okay?

20:32Yes, I am, chef.

20:33Salmon can afford to have a little rest, all right?

20:36Okay, fantastic.

20:37I won't leave it to the last minute, chef.

20:38Where's the broad beans going?

20:40They were gonna go as a puree.

20:42You're going to need to act now if you wanna make a puree in the basement.

20:45Has anyone got one of those blenders that they're not using?

20:51Solo competition, so just gotta look after myself.

20:54I've got that blender.

20:56Why would I give it to you?

20:58To suddenly realise that there was no way of making a puree because Toby had already taken it.

21:03Teased me off a little bit.

21:04You're using it?

21:05I've used it.

21:06It needs a wash.

21:07Just everything is ridiculous.

21:08But can I have it?

21:09If you wanna wash it.

21:10Yeah, I do wanna wash it.

21:11I'll come over and get it in a minute.

21:12Yeah, I'll give it to you.

21:13I'll just ask your permission, mate.

21:14It's time to play dirty, isn't it?

21:17Seafood week.

21:18The top floor kitchen is closed.

21:32You're cooking for yourself.

21:33You need to rise to the next level.

21:36Four minutes, right?

21:38Vital minutes.

21:39Seafood challenge.

21:40Oh, my God.

21:44There's no more teams.

21:45No one is safe anymore.

21:46Three of those seafood dishes are going into the cook-off today.

21:50So you need to be on your A-game.

21:52You need to bring it.

21:53Callum, be careful.

21:55One of these medallions is smaller than the other two, right?

21:57Yes, chef.

21:58That one's gonna cook first.

21:59Thank you, chef.

22:03Guys, start plating.

22:04Okay?

22:05Yes?

22:06Yes, chef.

22:07Yes, chef.

22:08Yes, chef.

22:09The hand-pulled noodles weren't really hand-pulled.

22:12They were more, like, stretched.

22:13They just felt the smaller ones.

22:14I thought, you know what?

22:15These are much firmer.

22:16Let's just get them on the plate and let's, fingers crossed, hope that they're cooked.

22:21You have 90 seconds.

22:2390 seconds.

22:24These choppers are shit.

22:29The puree was absolutely abysmal.

22:32It was vaguely chopped.

22:34It certainly wasn't pureed.

22:36One minute.

22:38Come on!

22:39Come on!

22:40Trying to get this ambitious dish on a plate, there's a lot to do.

22:46I was, like, proud of myself that I managed to even put a dish on that plate that looked

22:53pretty.

22:5430 seconds.

22:55Yes, chef.

22:56See that platform on the move?

22:57It waits for no one, right?

22:58Here it comes.

22:59Okay?

23:00Temi, you okay?

23:01Yep.

23:02Come on, Temi, that platform's here.

23:03We've got to get out of this basement, chefs.

23:04Let's go.

23:05Seconds away.

23:06Let's go.

23:07Gurpreet, come on, the platform is here.

23:08Go.

23:09Don't do this to me, man.

23:10Come on.

23:11Tony, let's go.

23:12Get it on there.

23:13Let's go, guys.

23:14Gurpreet!

23:15Gurpreet!

23:16I got my plate on the platform as it was moving.

23:17I didn't even realize that Gurpreet hadn't plated.

23:19Gurpreet!

23:20Gurpreet!

23:21Missing the platform is something I never wanted to do.

23:22That's why I'm pissed.

23:23Jeez, guys.

23:24Gurpreet!

23:25Gurpreet!

23:26I said seconds to go.

23:27She's worked in Michelin-style restaurants.

23:28Her timing should be absolutely better than anybody's.

23:30Such a shame.

23:31Let's go.

23:32Platform's here.

23:33Let's go.

23:34Platform's here.

23:35Let's go.

23:36Let's go.

23:37Platform's here.

23:38Let's go.

23:39Let's go.

23:40Platform's here.

23:41Let's go.

23:42Let's go.

23:43Let's go.

23:44Let's go.

23:45Let's go.

23:46Let's go.

23:47Let's go.

23:48Let's go.

23:49Let's go.

23:50Let's go.

23:51Platform's here.

23:52Shit.

23:53Yes.

23:54Platform.

23:55Platform's here.

23:56Come on, Jade.

23:57Go.

23:58I was hoping Jade is going to make it and get that plate on there.

24:03I wasn't going quick enough and I didn't think I was going to get it on.

24:06Where is it?

24:07Where is it?

24:08Where am I?

24:09Wipe your plate if you're still here.

24:10Good job.

24:11Good job.

24:12Good job.

24:13You did it.

24:14You did it.

24:15All right.

24:16Don't apologize, all right?

24:17Okay?

24:18All right?

24:19I'm just annoyed at myself.

24:22Like, you get to the platform one time and if you don't, you're in an elimination.

24:26Now that it's been cooked, scary stuff.

24:29I don't want to leave the competition.

24:32So what did you make, mate?

24:34Halibur.

24:35Mm-hmm.

24:36Deep-fried seaweeds.

24:37Oh, nice and deep-fried seaweed.

24:39I'm so worried.

24:40I just hope the sea bass is cooked.

24:42I've done what I think is right.

24:44How was bottom kitchen?

24:46Yeah.

24:47One minute.

24:48Five of you had to grab at the same time.

24:49It's carnage.

24:50I was hoping that the judge will be able to see the efforts put into hand-pulled noodles.

24:55My dish may not be all about seafood.

24:57Gee, you didn't get a plate on.

24:59No.

25:00Are you serious?

25:01Oh, Gertpreet.

25:02And she was closest to the platform.

25:04No.

25:05Another platform missed.

25:06At this stage of the competition, you don't want that.

25:08Crucial not to miss the platform.

25:09I mean, seafood's so tough.

25:10Mm-hmm.

25:11Shall we?

25:12Yeah.

25:20All of you, well done.

25:22Seafood week, one of the most difficult and awkward proteins to cook.

25:28And more importantly for tonight, first time cooking as individuals in this competition.

25:35So, the best dishes will be cooking in the top kitchen next week.

25:40And the bottom three dishes will all face the cook-off from where one will be leaving

25:46the competition tonight.

25:48Right.

25:49Uh, Naisha, should we start with you?

25:50Yes, please.

25:51Please.

25:52Middle floor kitchen.

25:53Okay.

25:54So, we're gonna start with the scallops here.

25:55These have a hand-pulled noodle with seaweed used as a garnish.

26:02Scallops cook nicely.

26:04Noodle's very, very chewy.

26:07Almost like they're cut unevenly.

26:10The noodles are just way too thick.

26:15Okay, next up we have the sea bass.

26:18This is served with a lemon bournoisette sauce.

26:23Uh, yeah, delicious.

26:24Um, love the potato cake.

26:26Sea bass cooked beautifully.

26:28Fish was cooked perfectly, and that was the main thing for me.

26:31So, I was buzzing.

26:33Here we have a pan-roasted monkfish.

26:35This is served with cannellini bean and roasted potatoes.

26:40I think the cannellini bean is delicious.

26:42Crispy shallot rings on top, fantastic.

26:44Monkfish cooked to perfection.

26:48Getting comments like that is just mind-blowing.

26:52That does not come easy.

26:55Paul, should we head down to the basement?

26:56Yes.

26:59So, let's start.

27:01We've got pan-roasted halibut that was cured.

27:03A caper and salmon roast sauce.

27:09Halibut nailed.

27:10Absolutely beautiful.

27:11Glistening.

27:12Beautifully seared.

27:13Cream sauce.

27:14Heavy, rich.

27:15Halibut, for me, is stunning.

27:17Truly.

27:18I'm happy with how that turns out.

27:20Yeah.

27:22Over the moon.

27:23So, here we've got the inverted sushi, the pan-fried tuna, and the dipping sauce.

27:32This dish, technically, is next level.

27:36To accomplish that in 40 minutes, well done.

27:38Seriously.

27:39I'm amazed you got this done in such a short period of time.

27:43I really appreciate the crunchiness coming from fried bit here, and the depth of flavour in the sauce.

27:50I'm happy with that.

27:51I put a decent dish out, and I would eat it right now.

27:55Tempura of prawns, a fried potato ball, pom fondant, and then a sauce made with a spicy chorizo.

28:04Potato, bizarre contrast.

28:09Really bizarre.

28:11It's a shame, because the shrimp are cooked beautifully.

28:13Nicely seasoned.

28:14But I don't get potatoes twice.

28:16Fondant and the deep-fried with a tempura shrimp.

28:19So, I'm trying to work that one out.

28:21Things went wrong when I grabbed the potato.

28:25I had an image in my head of fondant potatoes, but not with prawns.

28:30Yeah.

28:31It's a bit gutted.

28:32Moving over to here.

28:33So, darn of salmon, lightly cured, roasted.

28:36Then we had the broad beans, which were deshelled and blitzed.

28:44Seasoning on the salmon, beautifully done.

28:46Could have done with about another minute in that pan, because it's just slightly too undercooked in the centre.

28:51Also, it all looks very similar in colour.

28:54Those broad beans, blitzing them like that, just let the whole presentation of the dish down.

29:03As you can see, there's only four plates here.

29:05Sadly, one plate missed the platform.

29:08This is a competition, and we have to taste that dish.

29:11Paul, please.

29:13So, a butterfly mackerel with oyster leaves, the seaweed, and pickled cucumber.

29:23It's a real shame.

29:24The only thing that's not right for me on this dish is that oily mackerel, again, with that real fatty sauce.

29:31It's frustrating.

29:32This individual worked hard, but you have to be really careful using cream with cured mackerel.

29:38I feel like I totally should be in that cook-off.

29:40Just because of the fact that I miss a platform, I am devastated.

29:44Let's get one thing clear.

29:47The individual competition has well and truly begun.

29:50And nerves got the better of a few tonight, let me tell you that.

29:54But I'm not making any secret.

29:55This was the toughest challenge so far, and there's no place to hide.

29:59We need a very strong minute.

30:01Please excuse us.

30:03Paul, Naisha.

30:05Three people in the cook-off?

30:07Competition's really stepping up a level.

30:09I really do not want to be in that elimination.

30:12The cook-off.

30:14Yeah.

30:15Sadly, on a night like tonight, we are a little bit sport for choice.

30:18Yeah.

30:19If you miss the platform, fundamentally, you're going straight into the cook-off.

30:24Wait.

30:25I mean it.

30:26You're a top drawer.

30:27Just believe in yourself.

30:28Let's talk about those shrimps and potatoes two-way.

30:30It's just, yeah, madness.

30:32I mean, it was hard to understand what the focus of that dish actually was.

30:35Talk about the salmon.

30:36Just the visual look on the salmon, not a bean.

30:39Yeah.

30:40The broad bean thing.

30:41Yeah.

30:42The thing for me with gold was just the presentation.

30:44Like, you know, being more upset.

30:45No, you're defending your own guys.

30:46Yeah, but I think we've been more upset.

30:47I think it's close between that and those noodles.

30:50The scallops were cooked beautifully.

30:52I think those noodles were unforgivable.

30:54So there's no immunity, is there?

30:56No.

30:57It's just who's good and who's bad.

30:58Let's talk about the best dishes.

31:00The monkfish.

31:01Absolutely.

31:02Yeah.

31:03I mean, just...

31:04Next level.

31:05Next level, without doubt.

31:06That little castellate on the knee.

31:07To me, the acidity and the beans and everything, I thought it was outstanding.

31:10Jade with the sea bass, she got fucking great comments, you know?

31:13The salt dishes are so fucking coarse.

31:15Sea bass, delicious.

31:16I mean, cooked skin-side down.

31:17Sea bass was delicious.

31:18The halibut.

31:19You cut straight into the halibut, you know, that transparency on that fish.

31:22Glistening.

31:23Next level techniques tonight with that Asian-inspired tuna.

31:25Yeah.

31:26Come on.

31:2740 minutes technique.

31:28Fantastic.

31:29It highlighted the hero.

31:30And the flavor.

31:31I love the flavor.

31:32Are we all in agreement?

31:33Okay.

31:34Shall we?

31:35Shall we?

31:36Well, let's be honest.

31:38We could see that Seafood Week challenged you all.

31:41Believe me, it was a challenge for us back there.

31:44However, we decided tonight that there were two dishes that really stood out.

31:52And they will be cooking next week in that Top Flight kitchen.

31:57Okay, the first dish, congratulations, goes to the person who cooked the monkfish.

32:06Uh, Callum, congratulations.

32:12Yes, in the Top Level Kitchen next week.

32:14Absolute game-changer.

32:15I cannot wait.

32:17The second and final dish heading into that Top Floor Kitchen.

32:21They really raised the bar.

32:23That dish was the tuna.

32:26Tony, well done.

32:30Great.

32:31Amazing feedback.

32:32I'm here representing my family and me.

32:34I'm really proud.

32:37Well done.

32:38Well done.

32:41Okay, after the good news comes the bad news.

32:44Uh, this was a tough choice.

32:46But we do have three dishes that were definitely not next level.

32:54Three chefs will battle it out in that dreaded cook-off.

32:57And I'm sorry, from that cook-off, one of you will leave in the competition.

33:00Okay, first dish, into that cook-off.

33:02Is...

33:19Three dishes will go into tonight's cook-off.

33:22Where you'll have to fight to stay in the competition, sadly, with one of you going home.

33:32First dish into that cook-off is...

33:39The mackerel.

33:41And just, like, annoyed at myself.

33:43And I'm not ready to leave yet.

33:44The second dish in that cook-off...

33:48Is gonna be the prawns with two types of potato.

33:54I was glad because I'm gonna have to do the cook-off.

33:59It just keeps getting worse, man.

34:00The third and final dish.

34:03There were two options for this.

34:06And it came down to the wire.

34:09The final dish in the cook-off...

34:12Is...

34:14The salmon dish.

34:15The salmon dish.

34:18I am so gutted and humiliated and I'm really, really pissed off at myself.

34:28My scallops saved me.

34:30Hallelujah.

34:31So, Gurpreet.

34:33Temi.

34:34Gold.

34:35You're gonna get to cook again.

34:36And try and keep your place in the competition.

34:41Tonight's cook-off.

34:42One of the most popular dishes in the UK.

34:47Fish and chips.

34:51It's a real tricky challenge.

34:54Fish and chips is all about timing.

34:56So, I'm looking for them to absolutely bring it.

35:00Don't get too clever with it, but elevate it.

35:03Fish and chips.

35:05A great British staple.

35:06Nail it.

35:07That batter.

35:08Make sure it's crisp.

35:09All three of you.

35:10Good luck.

35:11Thank you, Chef.

35:13Everybody, head to the top kitchen.

35:15Well done.

35:16Tony, Callum, good job.

35:17Thank you, Chef.

35:18Well done.

35:19Good luck.

35:20Talking about crash landing, three of your previous team were in the cook-off.

35:27What happened?

35:28You know the name of the program, Paul.

35:30The competition's called Next Level Chefs.

35:31Yes.

35:32Thank you for that.

35:33I'll leave it at that.

35:34Yeah.

35:35Nisha, shall we?

35:36It'll be fine, okay?

35:37Okay.

35:38Deep breaths.

35:39Yeah.

35:40Focusing.

35:44Going into a cook-off is tough in general.

35:46You have no idea when you go in there what the outcome is.

35:49All you know is you have to try your best and you have to cook as hard as you can.

35:54I'm just dreading that completely.

35:59Okay, guys.

36:00Hello, Chef.

36:01Gather round.

36:02Temmie, Gurpreet, Gold.

36:03These chefs used to be on my team.

36:05I'm gutted for them because I know how badly they won it.

36:08Tonight, I'm going to be in the cook-off with them.

36:10And they just need to produce a plate of fish and chips that will keep them in the competition.

36:15Promise me one thing.

36:17Make sure in those 30 minutes, you can say, I gave every single bit of me in that cook-off, right?

36:25Yes, Chef.

36:26We're just going to have to see who comes out alive, but going up against your friends, they're your family now.

36:30Oh, it's going to be intense, man.

36:32Here it comes.

36:33Look at that.

36:3430 minutes.

36:35Yes, Chef.

36:36When it goes green.

36:37Go!

36:38Go, go, go, go, go, go, go.

36:39Grab a great fish.

36:40Okay.

36:41Temmie was so quick.

36:42He had the cod.

36:43There was no way that I could stop him.

36:44I got to that platform quick.

36:45I wanted cod.

36:46Got it quick and swift.

36:47Look at the potatoes.

36:48Potatoes that you know that you're going to get the most fluffiest, crispiest chips.

36:49More potatoes in there, mate.

36:50More potatoes in there, mate.

36:51More potatoes in there, mate.

36:52More potatoes in there.

36:53You have got everything here, okay?

36:54Fish and chips is all about crispy batter to steam the fish, beautiful, fluffy, crispy chips,

37:12and a lovely condiment that just cleans up all that richness from the fat.

37:17I am going to go classic and perfect, but will it be exciting enough?

37:24What fish did you go for?

37:25Paddock.

37:26Paddock, nice.

37:27We're going traditional one.

37:28Yeah.

37:29I'm going to have a pea puree.

37:30I'm going to have a tartar sauce.

37:31Sorry.

37:32I can do fish and chips, but will the others make an exciting twist on fish and chips?

37:38Temmie.

37:39Yes, sir.

37:40You've grabbed the cod, right?

37:41Yeah.

37:42So you've gone for the prime.

37:43Yeah.

37:44What's the sesame oil for?

37:45That's for the gojujang.

37:46I'm making a Korean sauce.

37:47Korean sauce.

37:48I'm definitely going to add my own flair, but I'm also going to make sure that I don't

37:51over-complicate it.

37:52Are you just going for a traditional chip, or are you doing anything slightly different?

37:56I'm going to make, like, Cajun.

37:57Cajun?

37:58Cajun chips.

37:59Remember, Temmie?

38:00Yes, sir.

38:01Cajun is the seasoning, all right?

38:02Yeah.

38:03Okay?

38:04So you need some salt as well, all right?

38:05Yes, sir.

38:06100%.

38:07Not just the spice.

38:08Yes, sir.

38:09What's the plan?

38:10I'd like to put an Indian twist on this.

38:12Good.

38:13Excellent.

38:14I'm going to marinate my fish in Indian spices.

38:16Have you done Indian-flavored fish and chips before?

38:18No.

38:19I've never made fish and chips.

38:21Again, I just tapped into what I've grown up with and what I love, which is Indian flavors.

38:25Are you pickling that cucumber?

38:26No, I'm going to put it in the writer, in the yogurt dip.

38:29Are you just going to do a real traditional writer?

38:31Yeah.

38:32Excellent.

38:33Come on, G.

38:34Come on, Gold.

38:35No, not now, dude.

38:36Where's my stage?

38:37Oh, no.

38:38I'm not on your team anymore.

38:39Oh, my God.

38:4020 minutes left.

38:42Three different takes on fish and chips.

38:44It's anyone's game.

38:45Go, go, go, go, go.

38:47Make sure it does not stick to that basket, Gold.

38:50It's really pressured.

38:51Other people staring and shouting at you.

38:53Gold, just listen.

38:54Gold, make sure it does not stick to that basket, lad.

38:57To be honest, I didn't really know where Gold's head was at.

39:00He seemed really focused, but at the same time, really frantic and a bit all over the place.

39:05Is that yours, Gold?

39:06Yes, sir.

39:07It's quite early.

39:08It's a big bit of fish.

39:09Leave it in the basket.

39:10Leave it in the basket.

39:11Yeah.

39:12Good, good.

39:13The fish, I started the fish too early.

39:15I don't know, all of my timing seemed a little bit off.

39:18Is that fish going to be okay?

39:20No, absolutely not.

39:21It's not looking okay, but...

39:22Why did you put it on so early?

39:23Because I was nervous about not getting it done.

39:26Do what you do, Gold.

39:28I'm hoping that I can redeem myself on this fish and chips.

39:31I am desperate not to go home.

39:35I don't want to leave on a dish that I'm disappointed in.

39:38You want them straight into the hot oil now.

39:40This is every man for themselves.

39:42You do not want to be serving Gordon and Aisha soft chips.

39:45No.

39:46They're like puffing and funny, dude.

39:48Basket down.

39:49In it goes.

39:50Basket down.

39:51Basket down.

39:52Basket down.

39:53Basket down.

39:54Basket down.

39:55Basket down.

39:56I really need to focus on getting that fish cooked through well,

39:59but also having a nice, crispy, tasty batter.

40:02I need to make great fish.

40:05Just over eight minutes left.

40:07Thank you, Jeff.

40:08Go slower with the fish, too, so it doesn't stick to that basket.

40:11Hold on.

40:12Slower, slower, slower, slower, slower.

40:13Okay, they're moving.

40:14I'm concerned if a fish isn't done properly, that's going to be game over.

40:19Four minutes, all right?

40:22Start thinking about your plates.

40:24How are you going to serve it?

40:25How are you going to present it?

40:27Gold, I want to see this as your best presentation so far, yeah?

40:30Yes, yeah.

40:32Temi, you all right?

40:33Yeah.

40:34Okay, start plating.

40:36Seasoning, acidity.

40:38Just have to get everything on the plate here.

40:40With fish and chips, you've won a lot.

40:42Minimalism wasn't what I was going for.

40:44Gold, make sure that presentation is absolutely spot on.

40:48Ten seconds.

40:49Come on, gold.

40:50Miniga.

40:51Acid.

40:52Come on.

40:55Three, two, one.

40:57Stop cooking.

40:58Yes!

41:02Respect, Emi.

41:03That was intense.

41:12Gordon, Naisha.

41:13This was one hell of a cook-off.

41:14These three chefs certainly put it all out there.

41:15I'm going to start with the first dish here, which is cod and chips with a pea puree and a gochujang dipping sauce.

41:33Sadly, the batter's a little bit soggy.

41:40When you stack fish on top of one another, it steams the piece of fish that's underneath.

41:46So it just gets soggy.

41:48But the pea puree is delicious.

41:50Cod's one of my favorite fish to use for this dish.

41:53Unfortunately, my mouth is really blown out by the gochujang flavor.

41:56I think cod's such a delicate fish.

41:58Maybe cutting that gochujang with mayo would be a good approach.

42:02This is a more traditional fish and chips.

42:06This fish is haddock.

42:08Visually it's a bit weird.

42:09I don't get why the chips aren't together.

42:12So just bizarre plating.

42:15Shall we?

42:16Let's taste.

42:20The fries are leaving a little bit to be desired.

42:23I would love a little bit more crispiness.

42:25Batter is exceptional.

42:26The fish is definitely to stand out here.

42:30The last dish is the coli.

42:33An Indian spice batter, garam masala chips, and a cucumber rita.

42:43Fish exceptional.

42:44Delicious, spicy, and best chips of the night.

42:47Yogurt's a bit weird for me.

42:49I'm a tartare sauce man, but I get it.

42:51Those spices, the balance is so elegant.

42:54Right?

42:55Against these fish and chips.

43:01So which of these three fish and chips are you going to eliminate?

43:07Oh dear.

43:08Dish that's not up to the next level standards.

43:12The dish that I'm sending home is the cod and chips.

43:25And I would say the one that doesn't make sense to me is the one with the gochujang sauce, the cod and chips.

43:31That was cooked by Temmie.

43:32That's cool, man.

43:33I'm so sorry, Temmie.

43:34Thank you, Chef.

43:35That means that you are not going to be the next level chef, but you have come so far and I'm so proud of you.

43:49Okay?

43:50Come here.

43:51Thank you, Chef.

43:52Honestly, it's just the beginning for you, all right?

43:56Young man.

43:57It's a big achievement.

43:58It's a big achievement for me.

43:59I feel like I proved it to myself.

44:01You know what?

44:03I'm good enough for this career.

44:04I can actually do this.

44:06Temmie, you cook with poise, you cook with energy, and continue climbing that ladder, okay?

44:12I know this is not where your journey ends.

44:14He has shown all of us what a force he is, and no matter what, that guy is going up.

44:23Next week, Gurpreet and Gold.

44:26You'll start cooking in that basement.

44:29Gold, tonight, honestly, you cook fish like a pro, and you plate like a baby.

44:35I scraped through.

44:37That was the most awful plating I've ever done.

44:40I'm so pleased to still be in the competition.

44:42These cook-offs are not getting any easier.

44:45But, look, seven of you left.

44:48One step closer to becoming our first ever Next Level Chef.

44:54Well done.

44:55Thank you very much.

44:58Plating.

44:59Use those gold fingers.

45:01Fucking hell.

45:05It's fusion week.

45:07Please welcome Big Zoo.

45:09Yeah!

45:10Yeah!

45:11I'm a guest chef on a Gordon Ramsay program.

45:13Have you ever cooked with these two kinds of ingredients before?

45:16Never.

45:17No.

45:18Arriba!

45:19Let's go.

45:22If I'm honest, it was a bit carnage.

45:24Get it on!

45:25Come on!

45:26Come on!

45:27Come on!

45:34Diva, icon extraordinaire, looking at the life of soap legend Noel Gordon.

45:40Don't miss brand new drama Nolly, streaming now over on ITVX.

45:44On the way with all the very latest for you, it's the ITV News at 10.

45:49The US.

45:50It's a really big potential in the world where there's a good one where you can see it.

45:52All right, look.

45:53All right.

45:54Let's go.

45:55I want to come.

45:56Let's go.

45:57Let's go.

45:58Let's go.

45:59Let's go.

46:00Let's go.

46:01Let's go.

46:02Let's go to do some people.

46:03Let's go.

46:04Let's go.

46:05It's go.

46:06Let's go.

46:07Let's go.

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