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FunTranscript
00:01It's the last professional MasterChef quarter-final.
00:05These four talented chefs stood out in their heats.
00:11Tonight, they will face two challenges designed to test them even further.
00:19I don't feel the state is high, but on the other side, as a chef, I think we all love
00:23a challenge.
00:24This competition is very meaningful.
00:26It's about enjoying the ride and getting to know more about myself and getting out of my comfort zone.
00:32All these years of hard work, sacrifice, dedication, late nights, early mornings, it's paid off in some respects.
00:38The competition has been intense.
00:41Total whirlwinds of emotions.
00:43Now that I'm in, I'm fully, fully in.
00:46I want to keep on going.
00:49First, they will have to devise a dish from scratch.
00:53Happy.
00:54Using an unexpected ingredient.
00:56Four different varieties of mince for our chefs to use their culinary imagination.
01:01Before cooking for three of the industry's toughest critics.
01:07I can eat this all day long.
01:09It's gorgeous.
01:10Only the very best.
01:11It's perfect.
01:12Will make it through to knockout week.
01:14We don't want average.
01:16We don't want safe.
01:17We want our chefs to strive for perfection.
01:40Chefs, welcome back into the MasterChef kitchen and welcome to your quarterfinal.
01:45You are about to face the infamous MasterChef invention test.
01:50We want you to really challenge your imagination when thinking on your feet.
01:57Underneath that box is the key ingredient that has to be at the forefront of your dish.
02:02Remove the box and reveal your ingredient.
02:10Mince.
02:12You have lamb, chicken, beef and pork.
02:18This ingredient has to be the main focus point of your dish.
02:23To help you create your dish, we are opening up the MasterChef larder.
02:33You will have 10 minutes to choose your ingredients and 70 minutes to cook and serve.
02:41To create their mince dish, the chefs can choose from an array of ingredients, including citrus fruits, seasonal vegetables, prawns,
02:51cured meats and a range of herbs and spices.
02:54Four different varieties of mince for our chefs to use their culinary imagination.
02:59Shepherd's pie, cottage pie, lasagna, koftas, even a gourmet burger.
03:05I tried to think of every possible thing that could come up and I didn't think of mince.
03:10I wasn't expecting this for this challenge.
03:12I think I'm going to go to the Asian side.
03:15A bit nervous, as you would.
03:18Mince is a basic ingredient, but can our chefs elevate it to restaurant-quality dishes?
03:24It's a little bit undecided as to what the full plan is with the mince.
03:27We're definitely going to get some really nice fragrant flavors in there.
03:29Ginger, lemongrass, soy sauce for seasoning and go from there.
03:32I'm thinking of doing some homemade pasta and taking up my Mediterranean roots.
03:38Chef, 70 minutes to cook and serve your magical mince dish.
03:45Off you go.
03:52After studying drama at university, self-taught Gareth is now a private chef in Manchester,
03:59where he lives with his fiancée and two children.
04:04In his heat, Gareth wowed the judges, showing technique in a skills test.
04:10I think it was great. I think you did a great job. Well done.
04:13And a great palate with his duck signature dish.
04:17It's delicious. Thank you.
04:19Now that I've got through that first round, I feel slightly calmer,
04:24but the pressure hasn't been lifted at all. It's still all to play for.
04:29Gareth, mince, how are you feeling?
04:31I've gone in the first direction that came to my mind.
04:34And what is that?
04:35I'm cooking for the kids every day at home, and meatball night is their favourite night.
04:39I'm doing a roasted tomato and pepper beef sauce, using the beef mince,
04:44and then I'm going to make some pork and beef meatballs, serve that on a bedded polenta.
04:48I like it. He's treating us like a couple of kids.
04:50Whoa. Meatball night for us, too.
04:52What's going to make this dish really sing for us?
04:54I'm really trying to build flavours, and I'm going to try to make it look like a dish worthy of
04:59your standard,
04:59rather than something I would serve at home to the kids.
05:01What did your kids say when they found out you were in the quarterfinal?
05:04There was a lot of screaming. They were over the moon.
05:07Was the screaming from the wife or the kids?
05:08It was a bit of both. It was hard to decipher.
05:10No, everyone was really happy, especially me.
05:15Gareth is serving us a family favourite, meatballs with a tomato sauce.
05:21OK.
05:22He wants to layer the flavours going into his cooking to elevate this to restaurant quality.
05:29I'm just rolling my meatballs now.
05:30I want to get those fried off, really nice caramelisation on the outside.
05:34For his meatballs, he's got pork and beef seasoned with some garnishes of herbs, onions and shallots.
05:40We all love meatballs, but they've got to be elevated to new heights.
05:44I want to get my sauce on quickly so I can braise that down.
05:48Roasted tomato pepper sauce.
05:49He's got loads of peppers and tomatoes roasting away in the oven.
05:53Get a nice char on those, just try and intensify the flavours.
05:57Then he's going to be cooking a wet polenta for the base.
06:00Polenta can sometimes be quite bland, but it's what you add into it to make it exciting.
06:06I'm going to fold through lots of parmesan at the end.
06:08Again, packing flavour in there.
06:11Do you think there'll be just as much screaming when they find out you're cooking after your meatballs?
06:15Yeah.
06:16As long as it goes down well.
06:18Let's hope so.
06:20Chefs, you've had 15 minutes.
06:24Originally from Brazil, 41-year-old Caroline now lives in London, where she works as a private chef.
06:32She impressed the judges from the very start.
06:35Possibly one of the best skills to have watched a chef do.
06:38Thank you, chef.
06:40And kept the momentum going in the second round.
06:45Magnificent is a word I'd use.
06:48I feel good about the invention task.
06:51You need to try to think outside the box.
06:53I just plan to come up with something that I can, you know, play with different techniques.
06:58And present something nice and tasty at the end.
07:04I am using pork mince and the beef mince.
07:07Tell us, what are you doing with the mince?
07:09Frawn and pork dumplings in beef mince, infused consomme.
07:13OK, but you have a lot of other ingredients which I guess will be inside the broth.
07:17I'd like the garnishes around the dish, so when I pour the consomme, that they float around the broth.
07:22I have a client that I've been cooking Chinese New Year for the past three years.
07:27And I really enjoy making dumplings.
07:29I think the way to fold it and the richness of flavour is very interesting.
07:34And the previous place I worked, I really enjoyed clearing consomme and infusing it.
07:38So hopefully I can get the flavours right and have a balanced and clear dish.
07:42As a private chef, you must have to think on your feet all of the time.
07:46Yes, you need to sometimes think outside the box or think how you're going to do things on the spot.
07:52Yeah, so it's a good challenge.
07:56Caroline has been inspired by dishes that she's made for Chinese New Year.
08:04Pork and prawn dumplings.
08:06When steamed, the dumpling wrapper needs to be lovely and firm.
08:11I'm making a consomme, which is basically taking the chicken stock as her base and the beef mince for the
08:16flavouring.
08:17I'll add a bit of egg whites to it, mix it well.
08:21That egg white, it rises to the surface and it just clarifies the stock itself.
08:27I'll infuse the consomme with lemongrass, ginger, a bit of turmeric to get those Asian influences in there.
08:34You don't want to see any bits in it, you've got to be able to see straight through it to
08:38the bottom of the bowl.
08:40There's a lot of skill to getting this right, but she's got this fabulous point of precision about every single
08:45thing she does.
08:48Well, looks like you've done that a few times before.
08:50Yeah, a few times.
08:52You have half an hour left.
08:5627-year-old Anthony lives in Worcestershire with his girlfriend and works as a sous-chef at a one Michelin
09:03star restaurant.
09:05He had a rocky start to the competition.
09:08I've just broken the egg goat shift.
09:10But he redeemed himself with his signature dish inspired by his Italian heritage.
09:15That's a really nice plate of food, Anthony.
09:18I do quite like to cook off the cuff a little bit.
09:21I'm a bit of a last-minute merchant, to be honest, so if I've got to freestyle something relatively quickly,
09:26that's something I should be relatively comfortable with.
09:29But obviously going into that kitchen, I have absolutely no idea what's coming.
09:36Anthony, when you lifted up that box, there was a look of fear on your face.
09:41I think that look of fear is just my new face being in this kitchen chair.
09:44So I figured I'd put myself outside of my comfort zone and cook something that's relatively new.
09:49What is that?
09:50Doing a yuk tsung with a pork mince.
09:53It's essentially just what you find on the Chinese takeaway menu.
09:55Is that the dish that you get the mince separate and then you get your lettuce leaves all crispy and
09:59you wrap it up and then you dip it in your little sauce?
10:01Yes, chef.
10:02In there will be some chilli, ginger, garlic and a blanched cabbage leaf to be the base of the yuk
10:08tsung.
10:08Alongside that is a lemongrass and ginger sauce and some toasted sesame seeds.
10:12Oh, I like that.
10:13Hopefully you'll like this one, yeah.
10:14And where have you had this dish?
10:16At home, in front of the sofa.
10:17Wouldn't you rather have it in front of the telly?
10:19Rather in front of the sofa?
10:20Oh, did I say in front of the sofa?
10:22And I love watching the sofa on a Friday night.
10:24Sit on the telly, watch the sofa.
10:26That's my favourite shit.
10:28Marcus and I will be on the sofa waiting for our order.
10:30If you need me, I'll be on the telly.
10:35Anthony is cooking yuk tsung.
10:38Traditionally in the Chinese restaurants, you've got lettuce leaves.
10:41Anthony's using a cabbage leaf stuffed with the port mince.
10:45So he's got lots of great flavour going through that port mince.
10:48He's got a stock in there.
10:49He's got herbs.
10:50He's got a few spices.
10:51Good seasoning.
10:52And he's cooking it down to get maximum flavour.
10:55We've got coconut, ginger and lemongrass sauce.
10:58We also have soy emulsion and toasted sesame.
11:03I just hope he has the seasoning going through everything.
11:06We've seen some of our chefs elevate the favourite takeaway to restaurant dishes before.
11:11So I'm excited to see what Anthony is going to do with this.
11:17Let's do it.
11:18Born in Salerno in Italy, 38-year-old Giuseppe works as a head chef at a luxury restaurant hotel in
11:26London.
11:27He struggled with timing in the skills test.
11:30It's been too much of a rush.
11:32Maybe just a little bit rough around the edges.
11:35But pulled it back in the second round with an ambitious classic.
11:39It looks amazing.
11:41It tastes fantastic.
11:43I do have the skills to make anything.
11:46But the most worrying thing is when you are there, when you go to the judges in front of you.
11:51And when the timer starts to take, your brain goes blank.
11:56Mincemeat, a rich heritage in your cookery back home in Italy.
12:00You must have quite a few dishes up your sleeve.
12:02That's what I'm doing.
12:03I'm going back to my roots and my grandma.
12:06And I'm making some homemade pasta.
12:08I'm making some tortelloni emiliana.
12:10Emilia-Romagna is the middle of Italy.
12:12And they make the filling with minced meat, beef with pork, a touch of lamb to give a nice taste.
12:18And I just mix through it, add some ricotta, make it the right texture.
12:21What are you going to serve it with?
12:22I will serve it very classic way with the chicken consomme.
12:25So this has been inspired by your grandma.
12:28Is this something that she used to make for you?
12:30Yes.
12:31I used to make pasta with her, literally messing up with the dough.
12:34And now I'm here trying to make the best dough I ever did in my life.
12:37It comes from the hard chef.
12:42Giuseppe is using all four mince types on this dish.
12:45Okay.
12:46He's making tortelloni.
12:49It's a little pasta parcels, which he's filling with three different types of mince.
12:54He's using beef, lamb, and pork.
12:58Come on.
13:00That's it.
13:01It's going to be about the balance of the three minces.
13:05This doesn't look the best, this one.
13:07Which is then going to fold over and then make them into that lovely classic tortelloni style.
13:12Breathe.
13:14Okay.
13:14I think we look quite fine.
13:16Okay.
13:17So this one is crooked.
13:18And of course the carrying flavour is going to be the chicken consomme that sits around it.
13:23He's going to clarify that with the chicken mince to add more flavour.
13:28I will cook the tortelloni inside the stock so they get a little bit more of an extra taste.
13:32It's simple, it's classic, it's straightforward, but there's nowhere to hide.
13:39The pressure's certainly on in the kitchen, but you can't mess up a pasta dish.
13:42None is watching.
13:43I cannot mess it up.
13:46I don't know how long it's left.
13:49Now, I don't know if I want to know.
13:51You have ten minutes left.
13:54Yes, chef.
13:55Oui.
13:55Oui, chef.
13:59We're getting there, and I want to show them that I can give flavour.
14:06I'm going to start my dumplings now.
14:08I just need to make sure they are cooked.
14:19Okay, these should be all right.
14:22Chefs, you have three minutes.
14:24You need to start getting your food onto your plates.
14:26Oui, chef.
14:27Oui, chef.
14:30I'm aware this isn't going to be the prettiest dish.
14:39Pretty.
14:41Happy.
14:45Yeah, I'm happy with the yooksung.
14:46The mix itself tastes good.
14:51Quite happy with my tortelloni.
14:54Chefs, last 60 seconds.
14:56Oui.
14:57Oui, chef.
14:57Yes, chef.
15:05What can I say?
15:06I hope she will approve it, yeah?
15:09Right, chef, stop cooking.
15:10Stand back from your benches.
15:17Caroline, come up and join us.
15:21Private chef Caroline has made pork mince and prawn gyozas, served on a bed of enoki and oyster mushrooms,
15:30finished with a beef mince, turmeric, lemongrass, galangal, and ginger consomme.
15:37Wow.
15:37It's an absolute piece of art.
15:41I hope that tastes as good as it looks.
15:50Your attention to detail on the wrapping of your dumplings, your delicate touch, and the way you finish them is
15:56outstanding.
15:58You're filling the prawn, the pork.
16:00I love the little hint of chilli, hint of lemongrass, flavours just all working together.
16:05And I've been in here 10 years now and I've never seen a consomme that clear in this kitchen, ever.
16:10You've used the beef and it's delicate and it's light, but I can still taste the flavours inside that lovely
16:16dumpling.
16:17Well done, you.
16:20Caroline, your dish is beautifully finished when you pour the beef consomme over the top.
16:25Delicate, yet so strong in beef flavour.
16:29And then you have the little fresh garnish of mushrooms, a bit of chilli.
16:33The brief here was use mints, and even with ingredients that you wouldn't normally expect, you, as a chef, dig
16:40deep into what you know best to deliver on the day.
16:43Really enjoying this.
16:45Thanks so much, Jeff.
16:50Well done.
16:51Well done.
16:53I wasn't really expecting this feedback.
16:56I am going to eat the rest of this.
16:58Don't mind if I do.
17:00It gives me a push to carry on, to deliver the best as I can on the next challenges.
17:08Yeah, great.
17:10Anthony, come join us.
17:13Sous chef Anthony has made a Chinese-style yaksang.
17:16Pork mince flavoured with ginger, chilli and garlic, wrapped in cabbage leaves.
17:21Brushed with gochajang glaze, topped with soy-toasted sesame seeds, served with soy mayonnaise, and a coconut lemongrass and ginger
17:30sauce.
17:36It's brave, it's bold, it's rich and full of body with the pork mince.
17:41You've got the cabbage for a bit of freshness, and then soy mayonnaise, just to bring it all together.
17:46You've shown us a different side of your cookery.
17:48I think this is great.
17:49Your sauce with ginger lemongrass and the coconut is delicious.
17:54It's a great twist on your favourite takeaway.
18:01Nice one.
18:02Well done.
18:03Nice one.
18:04Well done.
18:06Definitely felt like I was taking a risk in the spirit of trying to be inventive and innovative.
18:10I went for something that's a little bit rogue for my cooking style, personally.
18:14But I'm glad it's a risk that paid off in the end.
18:20Private chef Gareth has made pork and beef mince meatballs, with a beef mince, roasted tomato and red pepper ragout,
18:28served on a parmesan polenta, and topped with crispy shallots and a pan grittato.
18:39Gareth, you made us meatballs, you've packed it with herbs and flavours, you've got spices running through the beef, the
18:47polenta is soft.
18:49There are great restaurants that serve this type of food, rustic but delicious.
18:55All I'm missing is a chunky piece of bread to finish this with.
18:58You're going to have to up the recipe at home for the kids now.
19:01I'll try my best, chef.
19:02It's really hard to present a dish like this, and I think you've been very brave putting it in a
19:07bowl, because I think that's how it should be served.
19:10The beef and pork meatballs are fabulous, there's plenty of them in the plate.
19:14The sauce is big, bold, full of body, you've got a really good ragout flavour there, and I love the
19:20little crispy breadcrumbs on top.
19:22That's a delicious plate of food.
19:24Well done, you.
19:30It was done.
19:33Over the moon, I feel a bit emotional about it.
19:36Never thought I'd get emotional over a meatball.
19:42It wasn't the most creative, it wasn't the prettiest, but I think I put up something that was true to
19:48me, and I cooked from the heart.
19:54Head chef Giusteppe has made a tortelloni filled with beef, lamb and pork mince, and pancetta and ricotta.
20:02Served with a chicken mince veluté, finished with basil oil and toasted pine nuts.
20:08Chicken veluté.
20:09So, I thought you were making a broth.
20:11Oui, chef.
20:11I was going to make chicken consomme, and then I decided to make chicken veluté to give it a little
20:16bit more texture to it.
20:17OK.
20:23That's proper cooking.
20:24Great Italian cuisine right here, right now.
20:28The tortelloni is beautifully made, great thickness on the pasta, but the filling, you've got the lamb, you've got the
20:34pork, you've got the beef, all working together.
20:36And that little pancetta there, just to give it a little smoky finish.
20:40I'm so pleased you did a veluté, because this was crying out for that little thickening of the broth.
20:46Wow.
20:47It's delicious.
20:50Giusteppe, this veluté, it's got a rich body and flavours of the chicken.
20:55So, in fact, you've used all four mince types, and then the pine nuts on top of it, the hint
21:00of lemon.
21:01Well done.
21:03He did say it was being cooked from the heart.
21:07Definitely.
21:08Exactly what I would expect from an Italian who's been trained by his nonna.
21:13Delightful, chef.
21:14I love the fact that I honoured my grandma the best as I could, but I had to get it
21:19right.
21:19So, proud of myself.
21:26I love the comments.
21:28It comes from my roots.
21:30They come from my heart.
21:32It comes from my family.
21:35Definitely will take these comments with me as far as I will go, and for my whole life, to be
21:39fair.
21:47Fabulous four.
21:48That was a strong round.
21:51Four different types of mincemeat elevated to new heights, to new levels.
21:56What a fabulous test that was.
22:02I think everyone did really well.
22:04Well done.
22:05Boost of confidence for all of us.
22:08We know that the next round is a whole new level of fear and pressure.
22:15When the critics come to dine, which of these chefs can continue this journey and hold their nerves?
22:30Chefs, this is your critics' round.
22:32One of the hardest challenges in the MasterChef kitchen.
22:36You're going to be cooking for restauranteur April Jackson and leading food critics William Sitwell and Tom Parker Bowles.
22:47They know their stuff.
22:49At the end of this, we're going to be losing one of you.
22:51You have one hour and 15 minutes to cook two courses that will keep you in this competition.
23:00Off you go, and good luck.
23:11Fellow chefs in the kitchen today are absolutely phenomenal.
23:14I saw that in the previous round.
23:16Standard of cooking was absolutely immense.
23:19But, you know, that just motivates me further to ensure that I really bring it.
23:24Anthony, have you cooked for critics before?
23:26It's a restaurant, yeah, you know, we've had critics, but it's never a critique in my food.
23:30It's the, you know, it's the restaurant.
23:31It's the first time I'm showcasing my cooking.
23:33So, to start, we've got a pearl barley risotto, serving that with a nicely roasted king oyster mushroom.
23:37And with that, it's really intense, aerated parmesan sauce.
23:40So, a bit of Italian heritage in your cooking?
23:43Yes, absolutely.
23:44I love risotto.
23:45When thinking about delivering big flavour in a relatively simple element, I feel like risotto is a brilliant way to
23:50go.
23:51And then, for the main course, we've got a pan-fried piece of halibut with a bernoisette hollandaise,
23:56some langoustine tails, fennel jams, Jersey Royals cooked in a dashi stock.
24:00And is anything in the two dishes that concern you?
24:02It would be an absolute nightmare if you were to split a hollandaise for a group of critics,
24:06so that's definitely one that I need to focus on.
24:10Anthony's making a pearl barley risotto.
24:12We have white wine and madera going in there.
24:15Pearl barley has a lovely texture to it, but also, it needs to stay moist.
24:19It can dry out, so just like a normal risotto, you've got to keep an eye on it.
24:25Anthony's main dish, halibut's got a lovely bit of fat, great for pan-frying and holds its moisture,
24:30so under the pressure of critics, it's the perfect white fish.
24:33We've got dashi glazed Jersey Royals.
24:36Anthony's cooking them in a dashi stock.
24:39It's really going to impart a really nice, rich, umami flavour.
24:42This is for the fennel jam for the main course.
24:45It's been blitzed up to get that jam texture to it, so it'll be a sweetness,
24:49hopefully a bit of sharpness going through it as well.
24:50We don't want this to be all sweet.
24:52Is it jamming?
24:54It's getting there.
24:55It might just need a touch more liquid to cook down.
24:59He's peeled the long steams, he's putting the shells into the butter,
25:02and he's going to turn into brown butter to make his hollandaise sauce.
25:06The hollandaise is not only going to have the nutty flavour of the butter,
25:10it's also going to have a little hint of the long steams as well.
25:13That hollandaise, you've got to get it right first time.
25:16Don't overheat it, you can't afford for it to split.
25:21I'm pushing quite a lot, go hard or go home.
25:26Hopefully I just go hard and I won't go home.
25:31Giuseppe, how are you feeling?
25:33It's an honour to cook for the critics and, of course, for you.
25:36I'm cooking a duck breast with an earthy allotment.
25:39What's an earthy allotment?
25:40I will do some soil made with bumper nickel bread.
25:43I will dehydrate it into the dehydrator,
25:45and then it's full of baby candy beetroot, baby golden beetroot,
25:48there's some celery puratory, and beetroot gel, duck fat potato, and port wine choux.
25:53My grandpa had this allotment down in Salerno, so I want to honour.
25:59I want to try to get the critics on a journey with me in Italy.
26:05Giuseppe's got duck breasts.
26:06Render the fat down into the oven, allow it to rest before it gets cut.
26:10You don't want the blood to run out.
26:11Come on.
26:12Port sauce, classically made with shallots, hard herbs, garlic, and then obviously your port reduction.
26:18So you're going to get that lovely port sweet flavour.
26:20It's cooking.
26:21Fantastic.
26:21The duck fat potatoes, which have been pressed and cooked in like a terrine.
26:25He's not topped.
26:27Okay.
26:28At the end of it, hopefully he'll crisp it up in the pan.
26:31We've got this earthy allotment, which is basically a pumpernickel, red soil, almost like a crumble.
26:37It gives you the resemblance of what soil looks like.
26:39We've got roasted beetroots, we've got beetroot gel.
26:41It's going to be celeret puree for nuttiness.
26:45Carrots, carrot tops.
26:47Okay, that's done.
26:48He's got a lot of work.
26:49There's a huge amount of elements.
26:55Giuseppe, you're doing dessert.
26:56Yes, chef.
26:57It will be a basil panna cotta with lemon gel and olive oil shortbread.
27:02I'm trying to take some of the best ingredients from southern Italy.
27:06The panna cotta, is that set in a mould or is it going to be just turned out, so is
27:10it wobbly?
27:10I set the panna cotta in a plate to speed up a little bit the process.
27:14Hopefully I get this wobbly feeling.
27:16Well, I hope so.
27:16You're Italian.
27:17You should do.
27:17I should, chef.
27:18I cannot fade.
27:19You can't mess up a panna cotta.
27:20Yeah, yeah, yeah.
27:21All right.
27:24With the panna cotta, there's quite a few different processes to get the basil flavour.
27:28Okay, great, great, great, great, great, great.
27:30When Giuseppe's blanching the basil first and cooling it down, that's to retain the colour.
27:34Come on, baby.
27:35That's the key.
27:35If you don't do that, it'll go black.
27:37I must get it right.
27:39It's fine.
27:41And then it's going to infuse the basil into the milk for the flavour and to retain that lovely green
27:46colour.
27:46Don't be messy.
27:47Don't be messy.
27:48Even though it's set in the bowl, it's still got to be able to have that magic wobble.
27:52It's an Italian classic, so I expect it to be perfect.
27:56Giuseppe.
27:57Giuseppe.
27:58Yeah?
27:58Do you know your blast chiller's on freeze?
28:01Yes, chef, I know that.
28:02But your panna cotta's are frozen.
28:04They're frozen?
28:07Did you mean to have it on frozen?
28:09Yeah, because I want to then give a blast and then transfer it to the fridge.
28:12OK, let's go.
28:13Thank you, chef.
28:14It's all right.
28:23Working as a private chef and cooking for critics is not something that happens often.
28:28I'm feeling excited.
28:30You always get the butterflies before a challenge.
28:36Caroline, how are you?
28:38It's a lot of pressure today.
28:39Tell us, what are you cooking for our critics?
28:41My starter is scallops pan-fried, but they are going to be plated inside the shell on a bed of
28:47spinach, pickled celery, and Granny Smith apples, and dulce per blanc.
28:51And for your second course?
28:53I'm doing guinea fowl, which I'm cooking sous vide, and I'm doing a sauce with the carcasses and legs, some
28:59madera and chicken stock, and that goes with pea and wild garlic puree, asparagus, and hand-of-the-wood mushrooms.
29:07Caroline, who are you sharing the success with at home?
29:08My husband is my biggest supporter. He's also a chef.
29:12Do you work together or separate? Yes, you do?
29:14Yes.
29:14Oh, that's wonderful.
29:15Kept that a secret.
29:16Yes!
29:17Mostly we do private dinners together.
29:19Who's the better chef?
29:20No, there's no better chef.
29:22We're both, we're both very good chef.
29:27Scallop, you've got to be removed out of the shell properly.
29:30The skirt's taken off, you've got to be washed, pan-fried, you've got to be timings just right.
29:34Too long in the pan, and they just go to rubber.
29:36OK.
29:37We've got a little bit of celery, which is pickling, and we've also got a little bit of Granny Smith
29:41apple in there, too.
29:43So far, so good.
29:45Dulce, burnt blanc.
29:48Burnt blanc is a butter sauce, and dulce is a type of seaweed.
29:52We'll bring the saltiness, umami flavours that she wants into her dish.
29:57Ah.
29:59Never too much time.
30:00Caroline's guinea fowl dish, she's taking the breast, and she's put those into a CV bag, and she's cooking those
30:04in the water bath.
30:07She's using all the trimmings, the legs and the thighs, to make her sauce.
30:11It's not a lot of time, it will be tight.
30:14Madura is a sweet alcohol, but it works very well with guinea fowl when used in the right balance.
30:20She's using the fat that's come off the guinea fowl to then enrich her sauce instead of butter.
30:25I want my sauce to be very rich.
30:29I think the combinations here we've had many times.
30:33Caroline's going to have to really focus on the precision.
30:38She's going to impress our critics.
30:40Hopefully it keeps on going well.
30:42No unplanned situations.
30:48I've never knowingly cooked for critics before.
30:50I've had, you know, reviews and things in the past.
30:54But this would be a first for me.
30:56I need to get everything done perfectly, on time, follow the schedule, bring the A game.
31:04I can't mess up.
31:06Gareth, how are you?
31:07I'm trying to go as fast as I can, not trying to lose my head.
31:10What are you cooking?
31:11Main course is memory that I have of family holiday.
31:14We all piled in the car, we drove down visiting seaside towns,
31:18and it was my first time I remember just being in awe of the restaurants.
31:22My first course is pan-fried halibut with saffron potatoes, courgettes and a vermouth cream sauce.
31:28And then on the side, I'm serving some nori beer-battered mussels and scraps with vinegar powder.
31:33Mmm.
31:36Gareth is starting with a halibut dish, which reminds him of holidays with the family.
31:42Gareth's going to make a vermouth sauce.
31:44She's going to have a sort of slightly meaty, fishy flavour.
31:46I think he's getting the right volume of chicken stock and of mussel stock as well.
31:50Get a pan on.
31:51We've got some mussels, which you're going to cook, making sure they're clean, the beards are removed.
31:56He's going to deep-fry those.
31:58We've got some nori, so you're going to have the seaweed flavour running through the beer batter.
32:01Gives it a little extra depth, umami hip.
32:03With little pots of vinegar powder that you sprinkle into the bag and shake it up yourself.
32:08And the most important thing is making sure that they stay crispy when they go inside the bag.
32:12You don't want the steam of the mussel to soften up the batter.
32:15And then lots of scraps.
32:17Scraps up north is the best bit of the chippy.
32:20It's all the little crispy bits of batter that get left over.
32:22Back in my day, I used to get them for free.
32:24Yeah, I love them.
32:26Got courgettes and potatoes with saffron.
32:28Big flavour, a dominant flavour, so you have to be very careful how you use it.
32:32But I still want to be able to taste it.
32:35For dessert, I'm doing a dark chocolate delise with peanut butter mousse, whiskey gel.
32:40On very, very rare occasions, when the kids have gone to bed and my partner's had an early night
32:44and all my prep is done, I like to pour myself a small whiskey.
32:48I have a secret stash of chocolate peanut butter cups.
32:50And I like to just sit in silence and just appreciate the quiet.
32:54And I've tried to just capture that moment on a plate.
32:57All right, a lot of work.
32:58I hope you get it all done.
32:59Me too, thank you.
33:00Thanks, guys.
33:01The chocolate delise is a sauce on glaze, so it's almost like the base of an ice cream.
33:05And then you're going to pour that over the chocolate, let the chocolate melt, put it
33:08into a tray and set it into the fridge.
33:10That delise, you have to be able to get a spoon through it like it's butter, just set and dense.
33:19Peanut butter mousse, the key is making sure that it has the great flavour of peanut.
33:23Interesting because you've got a delise and then you've got a mousse as well.
33:25Two soft textures here working together, but the bitter chocolate flavour, their contrasting
33:30flavours should work together.
33:32Whiskey gel, you don't want to mess too much with the flavour of the whiskey.
33:35You want to get the notes of the alcohol through that.
33:38It's going to cut through the richness and the sweetness of this dessert.
33:41If you're going to say you're putting whiskey on a dessert, it should, yeah, pack a bit of a punch.
33:53Yeah, that's a punch.
33:58What I want to see is a graceful ability to turn Mother Nature's best produce into something divine.
34:05I am hoping to get delicious food that inspires me, that teaches me something, and I walk away
34:10thinking about that meal for days, maybe months and years to come.
34:17I don't want the usual boring, fine dining, smears and strain-shaped plates and mucking around
34:24with ingredients.
34:24I want things that taste wonderful, that reflect the personality of the chef and dishes that
34:29I will remember.
34:33Cheers, all.
34:34Cheers.
34:34Cheers.
34:38You have 15 minutes.
34:40Recia.
34:40Anthony's first course is roasted king oyster mushroom with pearl barley risotto and a parmesan
34:46foam.
34:47This is very simple.
34:48Everything has to be absolutely spot on.
34:52Are you happy?
34:54I'm happy with the flavours.
34:56Seem to be in control.
34:58I seem to be, chef, yeah.
35:00Appearances can be deceiving, though.
35:02And then you've got this sort of floaty, cloudy parmesan foam.
35:05So you should get a nice hit of parmesan with every bite, really.
35:08Whenever I see a foam, I get a little bit nervous because a lot of times it doesn't deliver.
35:14Sometimes if you take a fabulous ingredient and foam the hell out of it, all you've got
35:18left is a cloudy foam and a hint of what was parmesan.
35:22So time's up.
35:23Off you go.
35:23Appreciate it.
35:27Hiya.
35:27Good afternoon.
35:28Thank you very much.
35:29So today I have a pearl barley risotto, an aerated parmesan sauce, and a roasted king oyster mushroom.
35:36Cheers.
35:41This sounded very boring on paper, but you know what?
35:44I think this is fantastic.
35:45Really good texture of the barley risotto.
35:47The mushroom gives that meatiness like some form of protein.
35:49It's cooked well.
35:50There's balance.
35:51There's flavour.
35:51There's depth.
35:52I think it's a really good starter.
35:54You get that strong parmesan.
35:56It adds to the flavour of the dish and it works really well here.
35:59There's a little bit of citrus running through that risotto that is necessary to just brighten
36:03up the plate.
36:04You get this meaty richness that comes from seasoning and also the parmesan.
36:09I love the saltiness that goes through it.
36:11This is a very, very good start.
36:12I could eat this all day long.
36:14It's gorgeous.
36:15For me, it's the pearl barley risotto that's a star.
36:19I'm rich in the reduction of Madeira white wine.
36:23To serve a dish like this, it's brave.
36:25You can't make a risotto look fancy.
36:27It just is what it is.
36:28It's so nice to see an unfussy risotto dish.
36:32Oh, my God.
36:33It's my section.
36:34It's a mess.
36:34That's what we would think.
36:36It works like this.
36:37What a scruff.
36:38So, Anthony, you've got 15 minutes.
36:40Yeah, we're looking in a good spot for the main course, hopefully.
36:42Keep you going.
36:43Cheers, Chef.
36:44Anthony's main course is pan-fried halibut, Longestine tails, fennel jam, dashi glazed Jersey Royals, tender stem broccoli, and a
36:52brown butter hollandaise.
36:54But you cannot overcook fish.
36:56It ruins a dish.
36:57Same with Longestine.
36:58Turning into sort of chewy cotton wool will ruin it.
37:02I love Jersey Royals.
37:04And to glaze them with dashi, to give them that sort of extra bit of sort of umami, I think
37:08is quite exciting.
37:09You've still got seven minutes left.
37:11How are we doing?
37:11Yeah, looking good.
37:12Thank you, Chef.
37:12So, you're going to be on time, yeah?
37:13Yes, Chef.
37:16That brown butter hollandaise, I mean, I love brown butter.
37:19I love the nuttiness.
37:21Are you enjoying this, Anthony?
37:23Do you know what?
37:24It might not look like it, Chef, but I am.
37:27You're almost there.
37:27Almost there.
37:28So close now.
37:31We all know that there is no room for a split sauce at this stage of the competition.
37:35I'm going to trip at the final hurdle now, Chef.
37:38Well done.
37:39Cheers, Chef.
37:39Well done.
37:43The main course is a pan-fried fillet of halibut.
37:47Jersey Royals cooked in a dashi emulsion.
37:50Langustine tails.
37:51A fennel jam.
37:52A piece of tender stem finish with some lime and chilli.
37:55And then a langustine vernoisette hollandaise.
37:59Cheers.
37:59Thank you so much.
38:03I think Anthony's fish cookery is really, really good.
38:06The langustine is just beautifully tender.
38:09But the star is actually that brown butter hollandaise.
38:12It has all of those knotty notes that we want.
38:15It has not split.
38:16It is beautifully silky and it has great body.
38:19The potatoes, they get that real umami taste.
38:22A very professional plate of food.
38:23I really liked it.
38:24You've got this really clever acidic sweet jam, which just elevates it a bit.
38:30And I love the broccoli.
38:31I would travel a long way to eat food cooked by someone like that.
38:35It looks fantastic and it tastes delicious.
38:38This is a real understanding of the ingredients he's put on this plate.
38:42I think two delicious plates of food from Anthony.
38:48That was so intense.
38:50Coming into this one, it was a big, big, big challenge, big day, big push.
38:53I feel like I've done everything I can.
38:55I've given it absolutely everything.
39:01Giuseppe, you've got 15 minutes for your first course.
39:04Are those ducks going to be ready, more importantly?
39:06Oui, chef.
39:08Giuseppe's first course is a roasted duck breast with an earthy allotment,
39:12duck fat potatoes and a port jou.
39:15I love duck breast.
39:17I want to see a crispy skin, beautifully pink, certainly not grey and dry.
39:22Try to dry it speedy by covering the J-Cloud.
39:25Hopefully she's not sleeping and hopefully she's cooked right.
39:29Lay is off.
39:29J-Clouds to try and soak up the juices.
39:32It's not what you want to do because you'll also keep the heat in and it'll keep that duck cooking.
39:38Okay, this needs to go to fry.
39:39Okay, just stay there.
39:41Just give me a big bowl of duck fat potatoes with some sauce and the duck, then I'll be happy.
39:46This looks perfect.
39:48You have three minutes.
39:50Oui, chef.
39:51The bread soil worries me a little because I feel as though it might be a step too far.
39:57So I better speed up a little bit.
39:59All right, Giuseppe, you've got about a minute left.
40:01Yes.
40:02Moment of the truth.
40:07Let's go.
40:11So today for you I cook a duck breast with beetroot gel and an earthy allotment.
40:16You've got celery purée, golden beetroot, candy beetroot roasted.
40:20You have some baby carrots, blackberry, pickle, a wilted white garlic and portion.
40:24Thanks.
40:28There's an enormous amount of effort that's gone into producing this, but my eyes are drawn to my duck, which
40:33looks slightly overcooked and I'm not sure if the skin is crisp enough.
40:39That port jus is absolutely amazing.
40:43And his little potato is crunchy, beautifully butter on the outside.
40:47Unfortunately, the duck is overcooked, the skin isn't crispy and the bread soil is very chewy.
40:52What I'm not getting is the beauty of the earthy allotment.
40:55I mean, these tiny bits of gel, they're perfectly well made gels and the purees and the rest of it,
41:00but the star of this dish should be the duck.
41:03I feel bad for Giuseppe because I don't think that this is the experience he wanted us to have.
41:10The duck, he puts the little croissant on top, which has drawn all of the flavor and the blood out
41:16of the duck, so it's almost dry.
41:18The potato, beautifully cooked in duck fat, we have the celeric purée, which is smooth, it's creamy, but I feel
41:24that the dish is being stylized so much that we've lost the heart of it.
41:29Oh my God.
41:32Giuseppe's dessert is basil panna cotta, lemon gel and an olive oil shortbread.
41:37How are they? Did you save them on time?
41:39I save them literally right on time, I think, chef.
41:41Will the panna cotta have a wobble?
41:43Is there a wobble or is that you wobbly?
41:45It's all right, chef.
41:47Will it be light and fluffy and bouncy?
41:49They need to wobble, not your hands.
41:53Basil, quite a one-note herb and can be overwhelming.
41:57Olive shortbread, I love the sound of.
41:59I want it to be crumbly, buttery and have a nice saltiness that could really balance well.
42:06The lemon gel's got to be really acidic to sort of lift up.
42:10How long do we have?
42:11You've got two minutes left.
42:13Looks pretty.
42:14Thank you very much, chef.
42:14You've got the right amount of wobble.
42:17I think so, chef.
42:19So, olive oil and then you're good to go.
42:21Okay.
42:22Okay.
42:22Let's go.
42:27This is a basil panna cotta with a lemon gel and olive oil shortbread.
42:32Hope you enjoy.
42:38It looks beautiful, but unfortunately, it's too firm.
42:41He's used too much gelatin and it's over-set.
42:44The basil's way too herbaceous.
42:46The lemon, whilst I love the concept of bringing that citrus freshness to the plate, it almost tastes like it's
42:52lemon concentrate.
42:53The shortbread, because it's crowned, you then don't get the effect of the texture comparison between the panna cotta and
42:59the biscuit.
42:59It doesn't have enough salt in.
43:01The best shortbread has a good bit of salt in it to balance.
43:04The fact that he almost froze the panna cotta, he's actually got away with that.
43:08Love the infusion of the basil.
43:09It's a great flavor.
43:10The olive oil shortbread, you don't get olive oil flavor from it.
43:13You just get a shortbread texture.
43:14But I do like a little drizzle of olive oil onto the dish.
43:17I think he could have done a little bit more of that.
43:18I quite like the sharpness of that lemon gel that cuts through.
43:22He could be a bit more generous with the crumb.
43:24This dessert, it's not blowing me away.
43:30Overall, I'm satisfied.
43:33Oh, gosh.
43:35Big concern about the duck.
43:37I went literally on the edge.
43:41Hopefully, it was okay.
43:52Caroline's starter is scallop with wilted spinach,
43:54pickled celery, granny smith and a dulce beurre blanc.
44:00How long do I have now?
44:02It's about four or five minutes left, I think.
44:03Wait.
44:05You're shaking, your voice is shaking, your hands are shaking.
44:07I know.
44:08You're going to start me shaking soon?
44:10No.
44:12I love a scallop, but it's so important you don't overcook it.
44:17How are we doing?
44:18I like them to have a bit more color on the bottom.
44:21I think by the time they reach the table, they'll be just cooked.
44:26I like the idea of the apple bringing in some acidity and sweetness.
44:30Time just goes very fast.
44:32So, you've got your dulce beurre blanc, forage, a nice bit of seaweed.
44:35Caroline has to really make this something special.
44:38You know, it's good, it's classical cooking, it has everything in place.
44:41There's got to be something else.
44:42Right, let's go.
44:43Good luck.
44:44Thank you, chef.
44:49So, today you have hand-dived scallops on a bed of spinach, pickled celery and granny smith apples
44:55and a dulce beurre blanc with a tiny hint of vanilla.
44:59Thank you so much.
45:02This looks like a beautiful dish.
45:04That scallop looks absolutely magnificent.
45:10Caroline, she can cook a scallop beautifully.
45:12You've got the seared caramelized edges and inside it's just the right side of cooked.
45:18It is beautiful in the middle and it's just melt in the mouth, which is exactly what we want from
45:23a scallop.
45:23I'm not getting enough excitement from the accompaniments.
45:26The granny smith is chopped up in such a small amount, I'm not getting the acidity from it.
45:31The pickled celery would be amazing.
45:32You need vinegar, you need balance in a dish like this.
45:35I love the beurre blanc.
45:36I think that the dulce adds a slight salinity that is great because I think that the dish overall needs
45:41a little bit more seasoning.
45:43I love the presentation of it.
45:44It's very precise.
45:46The flavors are precise.
45:47The seasoning there is precise.
45:49We have the rich butter sauce, the saltiness from the dulce running through it,
45:53and then the hits of the sweet apple, sharp pickled celery.
45:57It's a joyful plate of food.
46:02Caroline's main is a guinea fowl, pea and wild garlic puree, asparagus,
46:07a hen of the woods mushroom, puffed spelt and a madeira ju.
46:11It's good.
46:12I want that guinea fowl absolutely perfect.
46:17Oh, it's so infamous.
46:19Happy with the cooking?
46:20Yes, I'm happy with the cooking.
46:22Lovely color.
46:23Look how organized you are.
46:28How long do I have, please?
46:29Caroline, you've got a couple of minutes left.
46:31The puff spelt is obviously going to give us a bit of texture, I hope.
46:35Yeah, just finishing off now.
46:38Her sauce has to deliver in boldness because the rest of her ingredients are quite subtle.
46:44I'm interested by the madeira ju.
46:45If that's going to be over the top of this, it's going to be too overwhelming.
46:48Right, off you go and good luck.
46:54I have cooked guinea fowl, pea and wild garlic puree, English asparagus and hen of the wood mushrooms.
47:01The sauce has been enriched with the sage bernosette.
47:09I think it's really pretty.
47:12Guinea fowl, you've got that wonderful succulence.
47:15She's browned the skin and everything all brought together by this magnificent jus.
47:20It's simple, it's pure, it's seasonal.
47:23It's just really elegant cooking.
47:25Everything's cooked to perfection.
47:27The guinea fowl is absolutely on.
47:28The puff rice gives it that little bit of crunch that you need.
47:31In the hen of the woods, there's a bit of crunch there.
47:33But she also shows this acute talent for sauce.
47:36And actually, this is ballsy, bombastic and loud.
47:39Those asparagus spears are just beautiful.
47:41They have a bite to them, still have texture.
47:43I love this delicious sauce.
47:46It glistens on the plate and immediately you know that she knows what she's doing.
47:50Love the presentation, loving the flavours.
47:52She's got the guinea fowl just right.
47:55She's managed to keep it moist.
47:56And the sauce has got a really good flavour.
47:58It's clean and it's got a good body.
48:00It's got a good balance.
48:01Asparagus is nicely cooked.
48:02The hen of the woods is nicely cooked.
48:04It's a solid plate of food that shows great execution.
48:10Out of all of the challenges so far, I think for me it was the hardest.
48:15I have done my best.
48:16Now I can only hope it tasted well altogether.
48:21So I just need to wait now to hear.
48:26Gareth's starter is halibut, saffron potatoes and courgettes with capers and a vermouth cream sauce.
48:32A halibut's an expensive fish.
48:34You don't want to muck it up.
48:35And you've got to get it exactly right.
48:37You overcook halibut.
48:38It's a deeply disappointing thing too.
48:40I love the fact that he has this bag of nori, beer-battered mussels.
48:46Vinegar powder, it's a nice little addition to the plate.
48:49If executed correctly.
48:53Shake your hands.
48:54Yes, chef.
48:55Are all the critics making that happen?
48:56I think it's a good combination of everything.
49:00There's a real room for flavour in that vermouth cream sauce.
49:04I want to taste the vermouth.
49:05I don't want it to be sort of cream sauce with a little drop.
49:09I want to know what I'm eating.
49:11You've got to admire Gareth's ambition.
49:14He is trying to cook two courses that in a great restaurant involve an entire brigade.
49:20Finishing touches and then we're ready to go.
49:24Are you ready?
49:25I'm ready.
49:26Let's do it then.
49:30So you have pan-fried halibut with saffron potatoes and courgette, vermouth cream sauce
49:36and in the bag you've got some nori and beer-battered mussels, scraps and vinegar powder.
49:46Gareth has plated up something that is super inviting with a little bit of fun with these
49:50beer-battered mussels on the side.
49:52I cannot wait to get stuck in.
49:58One of the things you hope for is to come into this room and have something new and that's
50:04what you get with these beer-battered mussels which are just such fun and add this lovely
50:08texture.
50:09When you talk about nostalgia, that malt vinegar on the bits and for me the mussels are great
50:14but the scraps at the bottom, it's absolutely knockout.
50:17The fish is delicious.
50:18It is absolutely perfect and just flakes away.
50:21The way he has treated those potatoes and courgettes, it's delivered in colour, it's delivered
50:25in texture and it provides a great base for this beautiful piece of fish.
50:29Just perfect.
50:30What really takes this to a new level is this vermouth sauce.
50:34It's slightly bitter but then it's got a creaminess to it, it's a hell of a base and it just
50:38unites
50:39everything.
50:40Gareth promised quite a lot on the menu, he really delivered, I think it's terrific.
50:46The sauce has got quite a big bowl flavour.
50:48The potatoes and the courgettes are beautifully cooked, overall it's an enjoyable plate of food.
50:52The mussels are well cooked, the scraps bit, those are nice and crispy, the texture crunching
50:57through this dish.
51:00What have you got left to do?
51:01I still need to cut the delice.
51:0315 minutes.
51:03Yes chef.
51:05Gareth's dessert is a chocolate delice, peanut mousse, whiskey gel, yoghurt, peanut brittle
51:10and raspberries.
51:11Working with chocolate can be a challenge for any chef, we want something that's beautifully
51:15set.
51:19I like the contrast of the delice and the mousse, so two different forms of texture.
51:24I hope that tastes as good as it looks, Gareth.
51:27So do I, chef.
51:31I love bringing alcohol into dessert.
51:34As long as we taste the whiskey, I don't want it just to be there to be like decorative.
51:40Right Gareth, you've got a couple of minutes left.
51:43Quite a lot to get on still, I need to...
51:45OK, let's get a move on.
51:46Motor.
51:46Yeah.
51:48The brittle, that gives it crunch, the raspberries gives it acidity.
51:51I hope it tastes as good as it sounds.
51:57For dessert, you have dark chocolate delice with peanut butter mousse, a whiskey gel, yoghurt,
52:02raspberries and sorrel with a peanut brittle over the top.
52:05Enjoy.
52:11I really love a bit of chocolate, so that to me is really delicious.
52:14The whipped yoghurt, I really like, there's a freshness to it and there's nothing wrong
52:18with that peanut mousse.
52:20The brittle is providing a lovely texture, it does have that caramelisation, but the
52:25whiskey gel is the most overpowering element to this entire dessert.
52:29I think if you take the whiskey gel off of the plate, it's a little bit easier to eat
52:33because when you get that hit of alcohol, you're almost not sure where else to go.
52:37I love the idea, it read really well, all the things we love, chocolate and peanut, the
52:41yoghurt, the raspberry, it sounded great.
52:43I agree, that whiskey, it just didn't work.
52:48Wow.
52:49I don't think I've ever tasted anything that strong.
52:51You've got the peanut cream, which is delicious, you've got the delice, which has also got
52:54a lovely bitter note with the chocolate, it's not too sweet.
52:57Gareth wants to make sure he could taste the whiskey, it is there, but my goodness, it's
53:00got a punch.
53:03I think it went okay.
53:07It wasn't a disaster, I hadn't run out of time, I hadn't got elements not on the
53:11plate.
53:11I really put everything into it and pushed as hard as I could.
53:16I don't think I could have done much more.
53:19That was it, our last quarter final.
53:22Four very strong chefs.
53:23It wasn't without error here and there, but that's expected under the pressure.
53:27Sadly, we have to lose one today.
53:31I think there's one chef here that really did stand out in this kitchen today, and that
53:34was Anthony.
53:35That pearl barley risotto is the best one I've had in this kitchen.
53:39And his halibut main course nailed it on every part.
53:43The holidays were fabulous.
53:44Our critics really impressed with him, and he deserves a place in our knockout week.
53:49That leaves us Giuseppe, Caroline, and Gareth to discuss.
53:53All three of these chefs have shown us great potential, but we have to lose one of them.
53:58Caroline's two dishes were beautifully executed.
54:01There was precision in the cookery.
54:03I did enjoy the flavours of the scallop.
54:06However, the critics, I think, were a bit underwhelmed with Caroline's starter.
54:10The main course, the guinea fowl, everything was cooked very well.
54:14The Madeira sauce was wonderful.
54:15I liked the guinea fowl as well.
54:17I thought the flavours were clean.
54:19It was good, strong cookery.
54:21I think Gareth certainly pushed hard today.
54:23I thoroughly enjoyed the main course.
54:25I thought the halibut was cooked wonderfully, with the unforgettable muscle scraps on the
54:30side.
54:30But that dessert, with the whiskey gel, it's too strong.
54:34The delete was beautifully made.
54:36It was soft.
54:36It was bitter in its flavour, not too sweet.
54:38Then when you got to that gel, I was not expecting that.
54:42But everything around it was done really well.
54:45Decepi was very busy today.
54:46He had a lot to do.
54:47When it comes to the duck cookery, he put it in a cloth to dry the duck out, which drew
54:52all of the flavour out of it.
54:54So much work went into this.
54:56The garnish inspired by an allotment.
54:58However, just not enough on the plate.
55:01And then the panna cotta.
55:03We got the lemon, we got the basil, olive oil wasn't really there.
55:06And textually, not enough for that crumb.
55:08It was a lot of pressure today.
55:10I really want to go through this challenge and be knockout weak.
55:16If I was to go home, I would feel very sad.
55:20I still have a lot to show, a lot to contribute.
55:23I'd be devastated to leave the competition.
55:26But the dishes that I've put up so far, I'm proud of.
55:29I'm proud of getting this far in the competition.
55:32And I feel like I've grown massively as a chef.
55:44Chefs, two tough challenges, and you delivered on both occasions.
55:49However, we have to lose one of you.
55:54The chef leaving the competition is...
56:07Giuseppe.
56:09Giuseppe, thank you so much.
56:12It's been a great journey.
56:14Please keep it up.
56:15Thank you, Giuseppe.
56:16Take care.
56:19Obviously, it's sad leaving.
56:20It's been such a fantastic, different experience.
56:23I'm proud of myself because I did go out my comfort zone.
56:27If I would have gone a little bit more in the competition,
56:29I would have been even more proud of myself.
56:31But all the three chefs were very strong.
56:33I really wish them the best.
56:38Congratulations.
56:39You three complete our knockout week.
56:41Well done, mate.
56:42Well done.
56:43Congratulations.
56:45Well done.
56:45Nice to have you.
56:46Every time I'm stepping into this kitchen,
56:48you know the nerves are there.
56:49But my confidence is growing,
56:50especially for the back of today.
56:51It's a really big boost.
56:52Hopefully, I'll be able to perform to a similar level next time.
56:55It was a very tough one today.
56:57It was a lot of pressure.
56:58Now I feel much better, much eased into it,
57:02ready for the next challenge, of course.
57:05I'm going to try and just keep on going
57:06and do what I'm doing, cook from the heart.
57:09I can't wait to ring home and tell my family
57:11I'm proper buzzing.
57:12I'm over the moon.
57:18Next time, it's knockout week
57:21and the 13 best chefs from the heats return.
57:24Oh, dear.
57:25To cook off against each other for the first time.
57:29My hands are shaking.
57:31As the battle to be crowned champion continues.
57:34You're cutting it fine.
57:37It is delicious.
57:39I think it's beautifully cooked.
57:41I mean, it's unfortunate.
57:42Mine is pretty raw.
57:45I mean, it's beautiful.
58:11I mean, it's beautiful.
58:12I mean, it's beautiful.
58:13I mean, it's beautiful.
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