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MasterChefThe Professionals Season 18 Episode 18
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00:01It's the last MasterChef The Professional semifinal.
00:06And only the best five are still standing.
00:10What's coming up for these chefs is immense.
00:13I hope they've got enough left in their tank.
00:17Tonight...
00:17Two and four lobster away.
00:19They'll face cooking for one of the UK's biggest culinary talents.
00:23You need to start going like the clappers now, all right?
00:25Okay.
00:26I think we're all feeling the pressure.
00:28Yeah, it's tough.
00:30Before battling to secure their place in finals week.
00:34The competition is just getting tougher and tougher.
00:37Everyone is upping their game.
00:40At this stage, you really need to give it everything you've got.
00:44The odds are tight, and I would hate to see anybody go.
00:48But I don't want it to be me.
00:50The finals are very close now, so it's hard not to think about that.
00:55There's a little bit of belief that I could win this competition.
00:57It's a long shot, but it could be out there.
01:00Five chefs, they're all striving for perfection.
01:03I want our chefs to perform.
01:05I want them to give us absolutely everything.
01:14On the edge of the Scottish Highlands, nestled in the Strathairn Valley, is the Glen Turret La Lique restaurant, run
01:25by one of the UK's most exciting culinary stars.
01:30Mark Donald.
01:33I was born in a small village just outside of Glasgow.
01:37Cooking was never really part of my sort of career path.
01:40I wanted to get into acting and go to drama school.
01:42I started washing dishes in a local pub.
01:45The chefs would go out the back and smoke cigarettes, and I would call them in when a check came
01:49on.
01:49And then I eventually just stopped calling them in and had a shot at it and sort of fell in
01:54love with it.
01:55After catching the culinary bug, Mark went travelling and spent time cooking in restaurants around Australia, before landing a stage
02:04at the world-renowned Noma in Copenhagen.
02:09The main takeaways from Noma were how to look at a piece of produce, everything's treated with the same respect,
02:16everything was on the plate for a reason.
02:17That changed life for me forever.
02:20After returning to the UK, Mark honed his craft, working in the finest two-star kitchens, firstly under the late
02:29Andrew Fairley at Glen Eagles, followed by hibiscus under Claude Bosie.
02:36The hibiscus was 6, 7 a.m. starts, 2 a.m. finishes, 50 lunch, 50 dinner, amazing experience.
02:42And Claude, he was a master of simplicity and flavour.
02:47Each chef I've worked for has influenced me in my journey in different ways.
02:54In 2021, Scotland beckoned Mark home once more.
03:00I was approached to take on something that had never really been done before, which was a sort of high
03:06-end, far-reaching, fine-dining restaurant in the middle of a whiskey distilling.
03:12Mark's ethos champions the very best of what's on his doorstep.
03:18First and foremost, the food I wanted to do just had to be delicious and fun.
03:24And when people come here, I want them to have the best time ever and forget about everything for three
03:30or four hours and be blown away with the food.
03:34In just two years, the Glen Turret earned its own milestone accolade.
03:41We didn't know we were going to get two stars.
03:43We just went to the awards and they called our name out and just sort of sat there like...
03:49To achieve it with my own team was...
03:53It's a dream come true.
03:56Five chefs coming in today, yeah, I'm nervous.
03:59I'm nervous for them.
04:01I do have high standards.
04:03They were drilled into me as a young cook.
04:06I don't work 17 hours a day for mediocrity.
04:11Hi, guys.
04:12Welcome to Scotland.
04:13I want you to absorb as much from this as you can.
04:16To do that, we have to get cracking because we've got a lot of work to do.
04:18All right?
04:19Let's go.
04:19Chef, let's go.
04:22Each semi-finalist will have three hours to prepare a dish from Mark's tasting menu for today's lunch service.
04:30To get the experience to go and cook with Mark Donald in his kitchen is a dream come true.
04:36Hopefully, I'll come out unscathed.
04:39I'm a grill barbecue guy.
04:41I'm not a Michelin tweezers guy, so I think this will be a really big step up.
04:47Junior sous chef Georgia, whose food so far has been influenced by flavours of France and Italy,
04:53will kick off service with a plate that champions Scotland's finest shellfish.
04:58Fused with flavours from around the world.
05:02The flavours on the menu, they're peppered by my travels.
05:06I guess you could say it's a bit of a signature dish.
05:08It's langoustine tartare wrapped in a sheet made with buttermilk and dashi.
05:13Looks like a little bowel bun almost.
05:18Contestant is going to have to peel the langoustine, dice it,
05:21and then dress it with a reduced French bisque.
05:25We don't want to season the tartare with too much of this, otherwise it's going to be too wet.
05:30We're going to take the buttermilk sheet.
05:31It's quite technical and there's a bit of work involved with making the jelly sheet,
05:36so it's set and ready to go.
05:38Fold this over.
05:39I guess the thickness with that is really important.
05:42Too thick.
05:43It's not a nice mouthfeel.
05:44If it's too thin, it'll fall apart.
05:46Georgia will need a steady hand to plate individual pearls of caviar.
05:52You're looking for about 26 to 28 pieces of caviar.
05:57It looks a tricky little number.
05:59Very time-consuming.
06:00She will also need to dress each dish with a perfect rocher of wasabi yoghurt.
06:07Don't overthink this.
06:08Just a small amount, OK?
06:10It's just like a little condiment for the dish.
06:12You can see I'm going to struggle with that one.
06:14The sauce that's served with it is like a leche de tigre or a tiger's milk,
06:19so the sauce that you would dress a ceviche with.
06:21We use it perhaps from the local organic farm.
06:24That looks so pretty.
06:25But that's not Georgia's only challenge.
06:28So it's a two-part dish.
06:30We have a langoustine biscuit that's filled with beast cream.
06:35The twills are the nemesis of quite a few chefs
06:39who have gone through this kitchen.
06:41You're going to pipe at the start of the head.
06:43They're very delicate when they are baked.
06:45If one of them breaks, it goes in the bin.
06:49Easy peasy, right?
06:51Now I'm even more nervous, but that looks really beautiful.
06:56Langoustine is one that I haven't prepped very much at all,
06:59and I've never been in any sort of Michelin or fine dining kitchen.
07:06I'm bricking it.
07:0939-year-old private chef Gareth is entirely self-taught
07:13and loves to make playful takes on British classics.
07:18He's filleting sea bream for a technically challenging fish course.
07:23Claude used to stuff fish at hibiscus,
07:27and it's a technique that I think, when executed correctly,
07:32can be a showstopper.
07:33I think fish and meat go really well together,
07:36so we've stuffed the bream with a little bit of mortel,
07:39which is smoked sausage, some gerolls,
07:42a little bit of chervil, and a bit of scallop to bind.
07:46What's really important with this fish is that it's going into a cold pan.
07:49If you put it into too hot a pan,
07:50where we've stuck it together, it's going to open.
07:53One of the most daunting tasks for this whole service
07:57is the cooking of this bream.
07:59If it goes in the pan for too long,
08:01the fish and the mousse will overcook.
08:04Not long enough, the skin won't be crispy.
08:07Gareth must also balance complex flavours of a geroll mushroom,
08:11pike roe, and green strawberry sauce.
08:15So the pike roe, does that add seasoning into the sauce as well?
08:19Yeah, a little bit of seasoning.
08:20This is a bit smoky and some chopped sherbet.
08:22The sauce can split.
08:24There's a little bit of dairy in there,
08:25and if it's not emulsified correctly,
08:27when they warm it up, it can separate,
08:29so they need to watch out for that.
08:31Love the joel, green strawberry.
08:34And then we're going to finish the dish
08:36just by putting the fish on.
08:38Lovely.
08:39So there's not a lot on the plate to look at,
08:41but there's a lot of work, there's a lot of time,
08:42a lot of love.
08:44I think this is a once-in-a-lifetime opportunity.
08:46I need to live up to these standards
08:48and deliver a plate of food as exacting as this.
08:5532-year-old head chef and father of four, Luke,
08:59has shown a great palate
09:00with bold flavours throughout the competition.
09:04The dish is called lobster toddy.
09:06The toddy is a three-part dish,
09:08and in Scotland, a toddy is essentially a drink made with whisky.
09:13Probably the dish with the most going on,
09:16it's celebrating a lot of elements of the whisky-making process.
09:20The whisky's quite a polarising drink.
09:22Not everyone likes it.
09:23What I did was to try and smash people's expectations,
09:28and we've done it with lobster.
09:31So we make a lobster consomme,
09:34heavy on ginger, heavy on spices.
09:36There's quite a few ingredients in this.
09:38They all need to be in harmony.
09:40I want to taste the lobster.
09:41I want to taste the whisky.
09:42We're building flavour as we've made it.
09:45The second element is a lunchtime staple
09:47that goes with the consomme.
09:50There's nothing better than a delicious sandwich in this one.
09:53It's crispy on both sides.
09:54You've got a beautiful lobster claw in the middle,
09:56and pick up and dip, and, yeah, it's just fun,
09:59and it's delicious.
10:01In service, they're going to be
10:03a plancha searing sandwich on each side
10:05to a beautiful golden colour.
10:07Deceptively simple,
10:08but they can still overcook that sandwich.
10:12Some lobster ketchup.
10:14A sandwich is quite a sacred thing,
10:16so let's do it justice
10:17with the produce that's inside it.
10:20But Luke still has more to his dish.
10:23So the guests get the soup,
10:26the sandwich,
10:27and then once we send that,
10:29we're going to jump straight on
10:30finishing the actual lobster tail,
10:32so that arrives halfway through the diner eating
10:34as a bit of a surprise.
10:37Managing the cook on the lobster,
10:38it is shellfish,
10:39it can't stay on there forever,
10:41it's a challenge in itself.
10:42Yeah, it looks lovely.
10:43It's nice and glossy,
10:44it's got beautiful colour.
10:46The plate is garnished with turnip mash,
10:49a raw slice,
10:51and the spicy seafood sauce.
10:54OK.
10:55Think you're up to it?
10:56Yeah, I'm looking forward to it.
10:59I think it's going to be a big challenge,
11:01getting the lobsters cooked perfectly,
11:04sandwiches,
11:05there's a big push now,
11:06I think,
11:06to get ready for service.
11:12Private chef Caroline grew up in South Brazil
11:15and has made it this far
11:17with her meticulous and ambitious plates.
11:20She'll be in charge of the only meat course,
11:24Scottish venison smoked on a barbecue.
11:28Cooking of the roe deer
11:29is cooked rare to medium rare.
11:31When it's carved,
11:32it's a beautiful,
11:33lush colour all the way through
11:35with a great sear and great smoke.
11:37What we want to do
11:39is show the venison in its best light.
11:42Yeah, no pressure.
11:44To achieve perfection,
11:46the venison is cooked in three stages.
11:49It gets quick rotation
11:51in a really hot pan for a bit of colour.
11:53So the aim here is to get a nice crust on it
11:55and then very minimal time in the oven.
11:58Let's say roughly for two minutes.
12:01Remember that we're taking the temperature
12:03of the venison up gently.
12:04We cook it all at a high heat at once.
12:07It's going to tighten up.
12:08It's going to lose a lot of its moisture and succulence.
12:11The final stage is smoking the loin over juniper and pine.
12:16Cooking over fire,
12:18you can almost season with smoke.
12:19You're trying to get heat into it to cook it
12:21and also for smoke to permeate that venison from the juniper.
12:26But the venison isn't the only component
12:29that Caroline would have to manage on the barbecue.
12:32So we have these peas.
12:34I'd rather these take on a bit more flavour than colour.
12:37If we're just trying to get colour,
12:39they're going to be overcooked.
12:41And we make mortadella, sausage,
12:43with some of the haunch and some of the shoulder.
12:46That's going to be kissed on the barbecue,
12:48making sure that it's not overcooked.
12:52So to plate, we're going to start with the pea custard.
12:55So we're just taking some of the peas,
12:57some of the shells,
12:57we make a smoked pea custard
12:59and then we'll put the peas on top
13:00and the mortadella.
13:03And then we're going to carve the venison.
13:06The last element is a velvety venison and caper sauce.
13:11You up to the challenge?
13:13It's a big one, big responsibility,
13:14but I'm up for it.
13:16Let's do it.
13:18I have cooked venison before,
13:20but nothing compared to this.
13:23The contestant will have to take the loin off of the saddle
13:28and take the underfillers off the saddle.
13:30It's going to be a real challenge.
13:32It's a lot of attention to detail.
13:35Yeah, now four more to go.
13:38Yeah.
13:3934-year-old Mark runs a pop-up barbecue business,
13:42but today he'll be tasked with a two-star level dessert.
13:47I'm not usually very intricate in food,
13:49but it's definitely something that I need to work on.
13:52So chocolate milfoys, quite a challenging dish.
13:55It's been on since we opened.
13:56Very technical, plenty to go wrong.
13:59I'm going to leave you in the very capable hands
14:01of Kayleigh Turner, the pastry chef.
14:03It is nine elements that demand precision.
14:07There's a chocolate puff pastry.
14:09There's a layer of foietine.
14:11Just make sure your layers are all nice and sharp.
14:15There's dark chocolate primers.
14:18Really nice bulbs.
14:20There's a gianduia cream.
14:21There's tempered chocolate.
14:23What is gianduia?
14:25So gianduia is an Italian word,
14:27basically for half milk chocolate and half hazelnut.
14:30Wow.
14:32This is going to go straight on top here.
14:35Then we're going to go in with the raspberry gel.
14:38It's incredible the amount of layers of detail and flavour
14:41and stuff that are being built in.
14:43There's coffee and coconut sorbet.
14:45So for me, the way I do it is I push, carve it,
14:48and then pull it out.
14:50And just like that onto the plate.
14:52And there's also a little whiskey sauce.
14:55Whoa.
14:56Smell a lot of whiskey already.
14:57Yeah.
14:58Lots of heat-sensitive elements within the dish
15:01if handled incorrectly or handled clumsily
15:04can set you back.
15:06A bit of work to do.
15:07Yeah, definitely.
15:08Lots of steps, lots of precision.
15:09It's going to be a big ask,
15:11especially for somebody like me with my meat barbecue hands.
15:15Time is of the essence with this one.
15:18They have a lot to chill and rest in the fridge.
15:21Pastry in particular, everything has to be exactly precise.
15:24Once something is made,
15:26there's very little saving throughout the cooking process.
15:28If they don't get everything set,
15:30then it's going to be quite a messy-looking dessert
15:33and we won't be able to send it.
15:37There's two and a half hours until service.
15:41Having prepped her langoustines,
15:43Georgia's moved on to the all-important buttermilk jelly sheet
15:46that would encase her tartar,
15:49which we'll need to set in time for service.
15:52A bit more technical and science-y than I'm used to.
15:57The buttermilk sheet recipe is down to the ground,
16:00tried and tested and tried and tested again.
16:03I need to get it to 85 degrees.
16:05If it's under set, we won't be able to cut it.
16:08They won't be able to fold it around the langoustine.
16:10So, yeah, just very delicately tilt it.
16:13It's almost like a game, like when you're cleared or something.
16:16Yeah.
16:17I've taken quite a while to do everything so far,
16:20which I'm a little bit worried about.
16:22I'm going to have to speed up,
16:23but obviously I still want to keep on top of the detail and quality.
16:30Also trying to focus on detail is Gareth,
16:33who's starting to realise the precision needed in a two-star kitchen.
16:38You really need to make sure
16:40that there's not too much meat left on the bones
16:42because it's going to cause you a lot of problems when you're stuffing.
16:46This one's been done nicely.
16:47This one, I'm not sure if we can use.
16:51It's tricky.
16:53Practice makes perfect,
16:54but it needs to be perfect before I practice.
16:57Having prepped his lobster,
16:59Lou can make a start on the toddy consomme,
17:02which will need time to clarify and develop its intense flavour.
17:07I'm just colouring off the lobster heads for the stock.
17:13The making of the consomme,
17:14it's usually me or a senior chef that makes this.
17:16There's a lot of ingredients in there.
17:18You know, the lobster stock can taste different every time.
17:21Give them a good smash.
17:22Start smashing them up.
17:23Get all the flavour out of the shells.
17:25Yeah.
17:26There's an intuitive cook needs to come out.
17:30Ooh!
17:31That one really went up.
17:34You've got to make sure every element goes in at the right time.
17:37It's filled with layers of flavour.
17:39It's got, like, three different alcohols in there,
17:41lots of different vegetables,
17:42a lot of aromatics and spices as well.
17:45I think making it up to chef's standards
17:47is where the pressure will be on.
17:51On the meat course, with her meticulous approach,
17:54Caroline is still butchering the venison loins.
17:58It really needs to be totally skinned
18:01and, like, no sinew whatsoever left on it.
18:04So it takes quite some time.
18:08On pastry, Mark's made good progress
18:11with his first-time critical component,
18:13the Janduja hazelnut cream.
18:16So that's the first element done.
18:18Into the fridge, that's going to chill up
18:19and then we can get that into piping bags once it's chilled
18:21and then we're going to start on the second element.
18:23But there's no let-up on his extensive prep list.
18:27So I'm making this chocolate creme-o.
18:30So basically it's making an anglaise
18:32combining it with chocolate and then letting it set.
18:35The tricky thing is not overcooking the eggs,
18:37making sure that everything is the correct temperature
18:39at each different stage
18:41so that it has a really fine texture at the end.
18:44Measurements have to be correct.
18:46There's no intuition.
18:48If they take shortcuts,
18:49it'll be very evident when the prep is finished.
18:52It's definitely a challenge,
18:54but that's why we're here, right?
19:01OK, guys, an hour and a half
19:03from the first course is going to go to Janduja.
19:06That's you.
19:07On the first course,
19:09Janduja is still trying to keep up
19:11with the finer details required at this level.
19:14Every last bit has to be filled, so...
19:17Oh, my gosh.
19:19And chefs checking on the langoustine cream
19:22that will fill her tuiles.
19:25There's something not right there.
19:26It started to catch on the bottom of the pan there.
19:29It doesn't taste burnt, but it's obviously not ideal.
19:31Yeah.
19:32And you see that it's not completely smooth.
19:34Yeah, yeah, yeah.
19:35It's definitely saveable.
19:36It needs a bit of lemon juice.
19:37OK.
19:38And it needs a pinch of salt.
19:40Chef's got his eyes on everything in this kitchen.
19:44Hopefully, once I've passed it, it should be fine.
19:48Janduja's not the only one struggling.
19:50On the fish course,
19:51Gareth's still battling with his sea bream.
19:56I'm finding this quite stressful.
19:58I'm trying my best,
19:58and I still haven't got it quite right.
20:01Time's against me as well.
20:02I still need to start the fish.
20:04I need to make the sauce.
20:06These ones, you're happy with these?
20:09Yeah, that's much better.
20:10There's definite improvement as you've gone on.
20:15Confidence lifted,
20:17Gareth can move on to the sausage
20:19and scallop mousse filling.
20:21The pressure's on because I want to prove myself.
20:24I want to do a good job.
20:25Time is ticking away,
20:27and it needs to be perfect.
20:32Luke's still focused on his lobster toddy consomme,
20:36which he needs to clarify so it's crystal clear.
20:40The egg white takes out the fats and impurity,
20:43is if the stock and then it filters through the egg,
20:47and then underneath you'll have, like, a bit of stock.
20:50Hopefully, yeah.
20:51And that's the idea of it.
20:53If the heat's up too high,
20:55that raft can break,
20:56and the liquid will not clarify.
20:59There's only one shot at it, really.
21:01But Chef's concerned about his speed.
21:05Right, Luke,
21:05I think you should crack on with the lobster claws.
21:08I think you still need to get the sandwiches made, right?
21:10Yes, Chef.
21:11OK, crack on. Cheers.
21:13I need to go fast, but also not too fast.
21:17I'm sure Chef won't be happy if a sandwich comes back
21:20with a bit of shell in it.
21:22Tense, tense, pushing it to the wire with this one.
21:27Also challenged by the clock is Caroline,
21:30who's only just finished breaking down her venison.
21:34A little bit of advice I would give you is
21:37working like that and liquidical and meticulous
21:39will get you very far in a kitchen,
21:42but sometimes you just need to get on with it.
21:45There's just one hour to go,
21:47but she still needs to make the pea custard garnish,
21:50which we'll need to set.
21:52Watch your peas.
21:54Oui, Chef.
21:54Yeah, get them strained, get them blending.
21:56Oui, Chef, yes.
21:57I haven't made the savoury custard before,
22:00so I'm excited about it.
22:02It's critical to move fast.
22:05OK, let's get everything else in now.
22:07Now, if they don't get it into the mould fast enough,
22:10it'll set in the blender.
22:14Time is also against Mark
22:16to get his coconut and coffee sorbet in to freeze.
22:19So I'm just looking to emulsify it all together
22:21so it's nice and smooth.
22:23It's a lot more like a science.
22:24Cooking with fire is so instinctual
22:26and so based on touch and feel,
22:29you've got to abandon all that
22:30and rely heavily on the recipe.
22:32With so many elements to set,
22:34it's a race to temper his chocolate chards.
22:38You have your chocolate here, melted,
22:40and you're going to work it
22:42until you get down to 28 degrees.
22:45Amazing, the texture changing so clearly in front of me.
22:48Once slightly cooled,
22:50the chocolate must be quickly formed
22:52into a paper-thin layer.
22:54Nice big push.
22:55So it can be set and cut to size just before service.
23:00OK, so you need to get this a little bit thinner here,
23:02more even.
23:03Very, very difficult to get that perfect level,
23:05especially if it's not something you've got familiarity with.
23:09It's all about hitting certain temperatures,
23:11certain quantities, certain steps,
23:12all the way through certain temperature,
23:13certain chilled and heat and chilled and heat,
23:16you know, all the way through
23:16to make sure that everything is exactly where it needs to be.
23:23Guys, that's the first guests arriving, OK?
23:26Yes, sir.
23:28It's 30 minutes before the first dishes must leave the pass.
23:32Time is ticking on now.
23:34They may be a bit hesitant with some things.
23:37I'm making the right pick zero this.
23:40Well, then, to get our fingers out, I'll be back.
23:47Very nice.
23:48Very nice.
23:49Yeah.
23:50On the pan, crystal.
23:51OK, good job.
23:54I just need to reduce the cream, reduce the vermouth.
23:58It's relentless.
23:59Everything has got so many elements.
24:00Everything needs to be precise and exact.
24:02Yeah, it's tough.
24:04So you want to pour it into these two molds quickly.
24:06It's going to set quite fast.
24:09Faster than that.
24:10Pour faster.
24:11Yeah, yeah, yeah.
24:12It's going to start to set.
24:14Yeah, that's good.
24:15That's good.
24:16Good.
24:17Into this fridge.
24:18Thank you, chef.
24:20Getting ready for service.
24:22I think we're all feeling the pressure.
24:24We have a big, big task ahead.
24:28Budge with just minutes to go,
24:30Mark has run into a problem with his cremeaux.
24:34This is unusually soft.
24:36Something wrong with the technique or what I weighed out?
24:39Yeah, there's something not quite right.
24:41OK.
24:41OK, we have one that Kayleigh's made, right?
24:44I think we're just going to go with that.
24:45Yeah.
24:47Very disappointing.
24:48It could be something in the technique, could be something in the weighing.
24:51Let's hope I have better success with the rest of the techniques.
24:57OK, guys, can't keep the guests waiting any longer.
25:00Georgia, you're going to be first course, OK?
25:02Yeah.
25:02Let's get ready to go, please, OK?
25:04OK, yes, sir.
25:05Check on four covers.
25:07Yes, sir.
25:08The pressure is on Georgia to perfectly portion her langoustine tartare.
25:14But the intricate presentation is already proving challenging.
25:19I don't know what I'm doing.
25:21The longer you take and the more you handle it, the more fragile it becomes.
25:28I think you need to start going like the clappers now, all right?
25:30OK.
25:31I think they've given me the hardest dish to plate.
25:36I don't know if I've done that very well, to be honest with you.
25:39With Georgia struggling to master the delicate plating...
25:42It's too much.
25:43Too much.
25:44...Mark's team has to step in.
25:46Guys, we're going to have to get some hands on these langoustines, OK?
25:50This is just a little Roshi of yoghurt.
25:52I think she's really overthinking it now.
25:54Oh, my God.
25:56Each stroke and each movement needs to be a bit more confident.
25:59Four langoustines coming now.
26:01All right.
26:05I've done the biscuits for you.
26:07All right?
26:08Yeah.
26:08Come on.
26:08We're stuck, boy.
26:09Sorry.
26:14Well, we're on the fresh now, so you need to start moving.
26:16Yes, chef.
26:17It's now Gareth's chance to impress chef Mark with his fish cookery.
26:22They're just trying to start the sea bream in a cold pan,
26:25bring it slowly up to temperature to crisp the skin.
26:28I'm hoping to get it exactly how the chef had it on his.
26:31I don't think anything else will leave the past.
26:34His sauce must also be perfectly balanced.
26:38Sauce is good to go.
26:40Yeah, nice and fast, OK?
26:42Great.
26:42Skin's not going to stay crispy forever.
26:44Yeah, chef.
26:45Yeah?
26:47Yeah.
26:48OK, this one is half the size of this one,
26:50so let's make sure they're all the same size.
26:52Give me another portion.
26:54We're going to start plating.
26:56Start with a tablespoon on each.
26:57Try and get all the mushrooms and all the garnish in one, OK?
27:00Go on the lovage, then this fish needs to go, OK?
27:03Sweet.
27:0450, that's two and two bream away.
27:08First one's up to the pass and out.
27:10Yes, I'm feeling a little bit more comfortable,
27:11but I really want to nail each one.
27:14It's now up to Luke to master all things lobster.
27:18Yeah, two and four lobster away.
27:20The first components to hit the dining room
27:23will be his lobster claws sandwich and whiskey toddy,
27:27quickly followed by the barbecued lobster tail.
27:30There's three different elements, three different platings,
27:33so it's a lot.
27:34So I'm looking for a really even browning,
27:37not too much colour.
27:39Imagine your best sandwich,
27:40and then it's a lot better than that.
27:42It's a two-michelin-style sandwich.
27:44We're going to have to get a move on now.
27:46Yes, chef.
27:46So we need to clean the knife in between each cut,
27:49and I would like them to be a bit sharper looking, OK?
27:52Yes, chef.
27:55So we've sent Sando and Toddy.
27:57Let's crack on with the lobsters now.
28:01Luke will just have minutes to follow up
28:03with a perfectly charred lobster tail.
28:06You've got to work faster than that.
28:07If you leave your hand over the coals for too long,
28:09you're going to burn yourself.
28:10Yeah, nice and fast.
28:12Yeah, let's go.
28:15Really good temp on the lobster.
28:17Good amount of smoke there.
28:18He's clearly listening to instruction.
28:21It's a tough dish, and he's getting it done.
28:24First few plates have left the kitchen now.
28:27I want to make sure that each one's better than the last.
28:30Check on poor venison.
28:32That's you, Caroline.
28:33Quick.
28:34It's a race for Caroline to get her venison loins
28:37cooked perfectly pink in the three stages required.
28:43As well as juggling her barbecued garnishes.
28:47You don't really want them to burn,
28:49so you need to keep on checking them.
28:52These are more cooked than I'd like.
28:54Ah, OK.
28:56It's now crucial that she faultlessly smokes the venison loin.
29:02Yeah, it's lovely.
29:03I think the coisson is very nice.
29:05Can you see the venison?
29:07Check.
29:08Nice.
29:11Yeah, perfect.
29:13Move on.
29:15Service, please.
29:16Nice venison.
29:18OK.
29:18The piece, you've over-barbecued them.
29:20Yeah.
29:21It's not ideal.
29:22All right?
29:23Yeah.
29:24The tasting menu is in full flow,
29:27and it's Mark's turn to plate the nine components
29:30of his mill foyer dessert.
29:34That looks really good.
29:37You temper this chocolate?
29:39Yeah.
29:39Yeah.
29:40It's nice, sir.
29:41To complete the plate,
29:43Mark must form a smooth rocher of coconut and coffee sorbet.
29:48OK, so you need to go in deeper.
29:50Yep.
29:51Straight in.
29:52Go, go, go.
29:52Pull, pull, pull fast.
29:53Yep.
29:57Struggling.
29:58You know, the rocher was always going to be my biggest challenge.
30:04Hey, Kayleigh, you do those ones, please.
30:06Yes, sir.
30:06That one.
30:08OK.
30:08Service.
30:11There's nowhere to hide with the rochers.
30:12If there's even the slightest mark or blemish on them,
30:14they don't, they can't be sent.
30:16So they've got to be perfect.
30:19Check on for lango, for bream, for lobster.
30:23Yes, sir.
30:25Georgia, are you going to start doing the twills?
30:26Yes, OK.
30:27OK.
30:28Having needed help on her first orders,
30:30it's now up to Georgia to prove she can conquer plating
30:33every element on her own.
30:36I've just got to be so careful.
30:38Yeah, perfect, perfect, perfect.
30:40Do that every time.
30:41I'm going to be really happy.
30:43Service.
30:45And Georgia isn't the only one impressing, chef.
30:49Gareth, how long are four fish?
30:51Just carving now, two minutes, chef.
30:53Two minutes, wait.
30:53Fish is looking good.
30:55Skin seems nice.
30:59Right, look, you're away on two and two toddy.
31:02But I want four lobster tails first.
31:05Yes, chef.
31:06Wait.
31:06They're looking very good.
31:08Yeah, they're nice.
31:09Tails coming up now, chef.
31:11Right.
31:12Every plate, you learn a little bit more,
31:14you get a little bit more confident with it.
31:16But back on the venison, Caroline is still struggling.
31:21The mortadella is dry and rubbery.
31:24I need fresh mortadella.
31:25This is all overcooked.
31:26Oui, chef.
31:27There are a few things that I need to do better.
31:30The barbecue piece and the mortadella as well.
31:34On dessert, Mark's still battling to form the perfect sorbet rocher.
31:40Much better size, much better shape.
31:44Nice.
31:45Thank you, chef.
31:45Service, please.
31:46Make the next one the same, please.
31:48Yes, chef.
31:51Service is drawing to a close.
31:56Just waiting on the last two langos, Georgia.
31:58Yes, chef.
31:59Let's go.
31:59Finish strong.
32:01Georgia's finally found her feet.
32:03Nice.
32:03Nice.
32:04Let's go.
32:06Service.
32:07You happy with this?
32:08I am, chef.
32:09Yeah, you should be.
32:10Good well.
32:10Good job.
32:11All right.
32:12Yeah, that was really, really tough for me.
32:14Very much out of my comfort zone.
32:16I'm going to enjoy a nice glass of wine tonight after that.
32:22Last four.
32:23Let's go.
32:23Yes, chef.
32:24Yeah.
32:24Yes, chef.
32:25Gareth's also keeping up.
32:27Okay.
32:28How's that sauce looking?
32:29Yeah, one minute, chef.
32:31Wait.
32:34Nice.
32:36Service.
32:38Nice job.
32:39A few minor hitches, but the main thing was the cooking of the fish.
32:42Yes, chef.
32:43Really good job.
32:45I'd have liked to do in the beginning of the day a lot better, but overall, I think I finished
32:50on a high, so I'll take that.
32:54That's the last toddy and sandwich that's gone.
32:56Look, poor tail now, and you're done.
32:58Yes, chef.
32:58Make them nice, please.
32:59Yes, chef.
33:01It's good.
33:01It's good.
33:03Push.
33:05Happy?
33:06I'm happy if you're happy.
33:07Good.
33:07You should be.
33:08Nice place.
33:09Let's go.
33:09Service.
33:11I think you did really well.
33:13Cooking was nice.
33:14Temps were good.
33:15Really, really proud of you.
33:17Working in the two Michelin star kitchen is an eye-agening experience.
33:22I'd do it again, yeah.
33:23Get me on the books.
33:24I'll do a shift tomorrow if you want me to.
33:28Caroline has one final chance to get a flawless plate to the pass.
33:32See the difference?
33:34Yeah.
33:34Nice.
33:35Perfect.
33:35Move on.
33:36Okay, faster.
33:36Yes, chef.
33:37Good to go.
33:38Are you enjoying yourself?
33:39Yes, chef.
33:39You sure?
33:40Very much.
33:40Yeah, I am.
33:41I am.
33:41Good.
33:41I am.
33:42Venison looks great.
33:43Plating's really nice.
33:44The mortadella's a lot better.
33:46Good job.
33:46Nice one.
33:47Good job.
33:47Service, please.
33:54There's always ups and downs in the kitchen that we don't know well, but I really enjoy
33:58it, and I'll take a lot of learning from it.
34:01It's now down to Mark to finish service on a high.
34:05Final stretch.
34:06Last two.
34:07Yes, chef.
34:08Be happy?
34:09Yeah, I think they're looking really, really good.
34:10I think they're looking really sharp.
34:12Nice, nice.
34:14Yes.
34:16Come on, call service.
34:17Service.
34:18Great.
34:19Good job.
34:20Thank you very much, chef.
34:21Well done.
34:23I wouldn't be a natural pastry chef by any means.
34:26Rusty technique on the rochers, but by the end it was coming out nice and sharp.
34:32Service is now complete.
34:35It's been a long day.
34:37Very proud of you all.
34:38The place that we're leaving in the past, I was really happy to send.
34:41I hope you've all taken something from this.
34:43So, cheers.
34:45Sláinte.
34:45Cheers.
34:46Cheers.
34:48To be able to have an experience like today, I just feel so lucky and grateful.
34:54This time in Scotland has been emotional, tiring, and a big learning curve.
35:00But I won't be coming back.
35:02No, I'm joking.
35:05All I can do is take all the things I've learned today in terms of technique and precision
35:11and just apply them in every way to my own dish in the MasterChef kitchen.
35:36Chefs, hopefully you enjoyed your time in Scotland.
35:39Now you need to bring some of that inspiration back into the kitchen today because you're
35:45fighting for your place in finals week.
35:49We have set a brief that is about cooking one outstanding dish dedicated to someone that
35:54is special to you.
35:56This plate of food is going to need heart.
35:59It's going to need soul.
36:00You've got to give it everything you've got.
36:02At the end of this, one of you will be leaving the competition.
36:06One hour and 45 minutes.
36:09Good luck and off you go.
36:15We all bring a lot of heart to our dishes all the time, but today is especially special
36:20considering it's for someone we love or admire.
36:25Huge day.
36:26As intense and scary and as high as the pressure is, I'm not ready to let it go yet.
36:34So, the dish, what is it?
36:36The dish is for my fiancée Catherine.
36:38There isn't anyone else I could possibly think of that I love or admire more.
36:42It's a Moroccan-inspired dish using lamb.
36:46Lamb's her favourite.
36:47When we first met, she cooked me a lamb tagine and we stayed up and we drank rosé and we
36:52were chatting and then we sort of officially started seeing each other.
36:56We're getting married later this year.
37:01This dish isn't my dish.
37:03It's for Catherine.
37:04She's amazing.
37:04She's given me two beautiful children and she's literally the best thing about me.
37:10Gareth has got a lamb dish and flavours of Morocco running through it.
37:14We've got the lamb loin, which has got quite a lot of fat on top of it.
37:18He's got to make sure that's really well rendered.
37:22I've got rosé wine running through the whole dish in reference to the evening Catherine
37:28cooked for me.
37:29So, I'm making a rosé wine and apricot puree.
37:32It brings sweetness and fruitiness to the dish that you get in a lot of Moroccan-style cooking.
37:37And then the sauce I'm making with rosé wine with lots of spices.
37:42Gareth's got the giant couscous, so it's got a little bit more texture to it.
37:45It's cooking that with a lamb stock.
37:47And I like that, bringing more flavour, all about the lamb.
37:53So, my dish is dedicated to my husband, Guilherme, who is from the Northern region in Brazil.
38:00He's also a chef.
38:02He is just the kindest person.
38:04And, yeah, he's a way to say thank you, really.
38:08How does your husband feel about having this dish dedicated to him?
38:11Yeah, he was very happy.
38:13I think it's only fair of me to do it for him because he's been helping me and testing me
38:18all the way through.
38:19And I think it's a very meaningful dish.
38:24Carolina's making for us everything langoustine.
38:28He grew up by the sea in North Brazil, so he always had very easy access to shellfish.
38:35She's taking some of her langoustines and she's creating a mousseline.
38:40She's going to top that with some tapioca, tapioca being a very traditional ingredient in Brazil.
38:46Tapioca pearl, it's like a large semolina.
38:49It's got a little bit of bite to it, quite flavourless.
38:52So, it's going to be about that texture.
38:55We've also got crab and mascarpone agnolotti.
38:58She's got pasta to make, she's got the crab to crack and break down and season.
39:03She's got the mascarpone mix to add into it.
39:05And then, just to finish the dish, the lemon verbena and a lemongrass velouté using the shells of the langoustine.
39:11A lot of work to do here.
39:13I hope she gets it all done.
39:16Chefs, 45 minutes have gone, one hour remaining.
39:19Yes, chef.
39:22I actually asked my wife to give me a brief for today.
39:27She chose goat's cheese.
39:28I thought it was a fun way to incorporate her and for her to have her stamp on my part
39:33in the competition.
39:34I like this.
39:34In years to come, that could be her claim to fame if it goes well.
39:38You know, that dish was because of me.
39:40And if not, you'll be forever holding it against her.
39:43Exactly.
39:46My wife Katrina, we've been together now for 14 years.
39:51One of her favourite ingredients is goat's cheese.
39:53When we're going out to a restaurant, we look at the menus to see if they have goat's cheese before
39:57we go there,
39:58because, yeah, she is a big, big fan of it.
40:00And she also has quite a sweet tooth, so I've sort of turned it around a little bit into a
40:05sweet, savoury dish.
40:08We've got a goat's cheese mousse.
40:10He's going to roll that in a honey truffle jelly.
40:12That's a nice, strong flavour.
40:14Obviously, goat's cheese and honey works very, very nicely.
40:17The truffle element is quite punchy, quite strong, so he's got to be quite delicate with that.
40:23Luke has got a tartlet case, which he's serving a honey cake inside with the flavours of the truffle honey
40:29running through it.
40:30Like that. Quite clever.
40:31And then I'll be finishing that with freshly grated goat's cheese, just to bring another element of goat's cheese to
40:37the dish.
40:40I've also got a golden beetroot sorbet.
40:43Now, there's a first.
40:45It's going to be the balance between an earthy, savoury vegetable and the sweetness of a sorbet.
40:51This is very different for you, I have to say.
40:53I do cook like this quite often with my tasting menus.
40:56I've not been as adventurous in the MasterChef kitchen.
40:59But I'm starting to feel a bit more confident.
41:01OK.
41:02I hope the risk pays off, because it does sound exciting.
41:07Huge pressure, obviously, on today.
41:08This dish means a lot to me and a lot to my journey as a chef.
41:13So today I'm cooking for my Uncle Dermot, who passed away quite some years ago.
41:16He was the person that really got me into cooking.
41:18He was a chef and he was this larger-than-life character.
41:21Without him, I don't know if I would be a chef.
41:24I don't know if I'd be the person I am today.
41:26One of his favourite things to cook when he was at home is he used to make, like, big pies.
41:30I thought there's no better expression of that than the pativier.
41:36Mark's making a pigeon pativier.
41:38He's going to sandwich that pigeon with a chicken mousse, which is made with the eggs and a touch of
41:43cream.
41:43And then he's going to surround that in the puff pastry.
41:47Mark can't afford for the pigeon breast to be overcooked.
41:51So I used to visit my Uncle Dermot when he was in New York when I was younger.
41:54And then that would be where the first time I ever tried barbecue, the first time I ever tried an
41:58American street hot dog.
42:00And that's definitely where my love of that culture and cuisine has come from.
42:05Mark's doing his take on succotash, a very sort of American dish of corn.
42:10He's putting broad beans, he's got bacon in there.
42:12He's running out to the barbecue, so he's going to toast some of that and get nice smoky barbecue flavours.
42:18That could be delicious. I'm very excited about that.
42:20All right, they're fine with the next couple of minutes.
42:23And the one thing I really want from Mark is precision with his plating.
42:28Today it will be about making sure that the final plate is sharp, clean, executed perfectly.
42:33That final ten minutes, how it comes together on the plate, Mark, you need to nail that.
42:38Absolutely.
42:47Georgia, who's inspired your dish today?
42:50My Italian mentor, Fausto, from whom I learned everything about Italian food, how to make pasta.
42:55He taught me also a lot about fish.
42:57So I'm doing a take on a tortellini in brodo, which is usually a little tortellini filled with mortadella, ham.
43:04And I'm taking that and I'm going to do a fish version of it.
43:09My mentor, Fausto Ferrerisi, I worked with him in Rome.
43:14He just taught me a lot about if you're putting food out for people to eat, you've got to put
43:21everything into it and your heart into it.
43:23So that's what I'm going to try and do.
43:26Georgia's making a cod tortellini, so the fish needs to be blended and smooth.
43:32You have to be careful because it can dry out inside of the pasta.
43:36We've also got some samphire clams and mussels.
43:40We've got a seasoned tomato consomme, which is also going to add the clam juice and mussel juice into it
43:48as well.
43:49That needs to be hung, it just slowly drips through to clarify at the same time.
43:54It has to pack so much flavour.
43:58I actually dreamt that I was in the final four, so if I could make that dream come true, it
44:02would be amazing.
44:06Chefs, you have ten minutes left.
44:09We're chef.
44:13Yeah, I'm in a good place. Just wanted to have this time to really concentrate on that lamb.
44:30I'm quite happy with where I'm at at the moment.
44:32I just want to get this sorbet a little less frozen, which is not what I thought I'd be saying.
44:38Chefs, you've got five minutes left.
44:40Probably the most important five minutes of your career to date.
44:50Moment of truth.
44:52Pass or fail.
44:55You've got about three minutes left. You need to start getting some food on these plates.
44:57Oui, chef, I know.
45:04Chefs, final touches, please. Final touches.
45:09That's it. Time's up. Caroline, please step back. Thank you.
45:12Oui, chef. Well done, chefs.
45:19Caroline, coming up.
45:23Dedicated to her husband, Guillerme,
45:26Caroline's dish is a langoustine musseline encased with tapioca pearls topped with a butter-poached langoustine tail.
45:36Served with crab and mascarpone, annulati.
45:41Yuzu gel and sea herbs.
45:45Finished with a foamed lemongrass and lemon verbena volute.
45:55Caroline, the mousse, it's soft.
45:58It's beautiful and smooth. The langoustine flavour, the sweetness, it runs through it.
46:04Beautifully poached, langoustine tail on top.
46:07I love the lemongrass running through that sauce. You've foamed it up, but there is just not enough for that
46:15sauce. You need that to really complete the dish.
46:19The tapioca, I know that was a nod to Brazil. It's got a really nice mouthfeel. It gives you a
46:24little pop. I think that's a lovely addition.
46:26I love the little bits of yuzu gel in there because it gives you a little acidity. Everything on this
46:33plate has a place.
46:35With this dish, you've taken your flavour profile up to a whole new level.
46:39The crab tortellinis are sensational. The flavour of the crab in there is so intense. I love that.
46:47But this dish is lacking a jug of that sauce because the sauce is fabulous.
46:53I'm just very happy I delivered a good plate of food.
46:57Congratulations.
46:57Oh, my God.
46:59And I know I needed more sauce, but I'm glad I could do this for my husband.
47:04Yay.
47:07In honour of his first date night with his fiancée, Catherine, Gareth has made lamb loin with a roasted pepper,
47:16tomato and mint couscous.
47:19Lamb fat carrot rolled in daka, a North African spice mix.
47:24A lamb neck bonbon and an apricot and rose puree, served with a spiced lamb and rose wine jus.
47:39The cooking of the lamb, it's beautiful. It's nice and pink. I'm enjoying that.
47:44The apricot puree with the rose wine has almost a slightly sort of floral note to it.
47:50The sauce bringing it together with the Moroccan spices running through it. Delightful.
47:55Thank you, chef.
47:56I love the bonbon in particular. It's packed full of flavour. It's really, really beautifully put together.
48:01I love the way you poached the carrots and then roll in that nice daka. It's a very, very good
48:07plate of food.
48:08Your large couscous, I'm enjoying the mint flavours running through there and the spice as well.
48:14Beautiful presentation. Really, really well thought out.
48:17I think this is one of the best plates you've served in the MasterChef kitchen so far.
48:20I think your fiancée would be very proud.
48:23Thank you. Thank you very much.
48:24Thanks, Gareth.
48:26I'm so relieved that they enjoyed it. It means so much to me, that dish. I really wanted to nail
48:32it.
48:33Is that the best so far?
48:34I think so, yeah.
48:35And, yeah, I'm really pleased that I did.
48:41Georgia's dish, inspired by her Italian chef mentor, Fausto, is tortellini filled with whipped cod, served with mussels and clams,
48:52finished with a tomato, mussel and clam cod sobe.
49:03Georgia, you really understand your Italian cookery.
49:08The pasta is beautifully made. The cod inside, you've got really good texture on it.
49:13It's simplicity at its very best.
49:17The seafood cooked nicely. The little tortellini parcels are all beautifully made. But for me, you could be a bit
49:25bolder with the flavour of this cod.
49:28Just a pinch of seasoning through it is what's needed.
49:32It is a fresh, delicate plate of food. But your tomato juice with the flavours of the mussels and the
49:38clams, I feel personally that the flavours of the two shellfish is not there strong enough.
49:45It was a little bit of a risk, in a way. There is nowhere to hide with it. So it
49:50did need to fulfil expectations. And whether that has or not, I'm not sure. But I already know that my
49:56mental Fausto is really proud of me.
49:59Mark, come on up.
50:01In memory of his late uncle, Dermot, Mark has cooked a pigeon, chicken mousse and Swiss charred petivier with barbecued
50:11giroles, sweet corn, broad bean and bacon succotash, served with a giroles and sherry vinegar puree and a chicken butter
50:20sauce.
50:30Finally, this is refined food at its very, very best from you.
50:34The pigeon, beautifully cooked. The mousse is delicious. The pastry, beautifully done.
50:39Then you've got this little magic of corn and broad beans and giroles. It's smoky and it's crunchy and it's
50:46flavoursome.
50:47Thank you very much, Chef.
50:48There's no doubt about it. The petiviers is beautifully put together. And the succotash tastes delicious.
50:53For me personally, I think it's too much vinegar going on in the girole puree. But overall, very good.
51:00The chicken butter sauce is fabulous. It's just bringing everything together.
51:04No better time than now to start refining where you're at.
51:09You are taking on the feedback and it's starting to really shine through in your cooking.
51:15Thank you very much.
51:16This is a nod to Uncle Dermot. I have to say, if he was here now, I think he'd be
51:22very, very proud of you.
51:26I definitely felt like this dish was a big step up in a lot of ways for my technique and
51:30for my skill and the refinement that the judges have been asking for.
51:34What a day.
51:36As an ode to his wife Katrina's love of goat's cheese, Luke has served a goat's cheese mousse encased in
51:44truffle honey jelly.
51:46A truffle and honey cake tartlet topped with grated goat's cheese and truffle.
51:52Figs cooked in poured syrup and a golden beetroot sorbet.
52:03Beautiful looking plate of food.
52:06The saltiness of the goat's cheese mousse with the sweetness of the honey and I think the right balance of
52:15truffle oil there in the jelly.
52:16It just blows you away.
52:20The tartlet is wonderful with that delicious little honey cake alongside that beautiful goat's cheese.
52:27The sorbet is refreshing. It's got that earthiness of the beetroot.
52:30I think it's really out there and I think it's really brave, but I think you've absolutely nailed it.
52:36When we talk about next level cookery, this is it.
52:39I don't know what's happened to you since you've been up to Scotland, but I can't speak highly enough about
52:43this dish.
52:44I think I'd be sitting in a top two-star, three-star Michelin restaurant in Europe.
52:49That's how good this dish is.
52:54I weren't expecting such high compliments.
52:57If you just keep listening to your wife, then you'll be fine.
53:01They can't send me home after Marcus has said that, can they?
53:05Surely not. Like, that would...
53:07It just wouldn't make sense.
53:13That's some of the best cookery we've seen from these five chefs in this competition.
53:17That was an outstanding cook-off.
53:19Unfortunately, we can only take four forward to finals week.
53:23At least we made the judges' lives very hard today, which is a good thing.
53:28I have a chef of the day, Luke, with his goat's cheese, honey and truffle.
53:34The sweet, the savoury, that slightly earthiness of the beetroot, the whole dish was just brilliant.
53:41Gareth gave us a dish inspired by his fiancée's Moroccan lamb.
53:46The saddle of lamb was beautifully cooked.
53:48I love the couscous.
53:49That, for me, is one of Gareth's best dishes.
53:51I thought it was absolutely brilliant.
53:53I loved Caroline's dish.
53:54I thought it had very, very delicate flavours.
53:57The Longestine mousse with the tapioca.
53:59Wow, what an extraordinary idea.
54:01The flavours of her sauce, verbena and lemongrass, were wonderful.
54:04I just wanted more of it.
54:06I thought Georgia's dish was what she does best.
54:09She does Italian cooking, the simplest, purest form of it.
54:13Beautifully made tortellini with cod, but I felt the flavours could have been a bit more present.
54:19The tomato juice.
54:20We wanted just a little bit more shellfish flavour, just to bring a little bit more depth into the dish.
54:26Let's talk about Mark.
54:28The pittivio was wonderful, beautifully executed.
54:30The smoky flavour of the sugatash was delicious.
54:33A little bit too much vinegar for me in the Girol puree.
54:37But we saw refinement, and that's what we've been waiting for.
54:42Nobody wants to leave this competition at this stage.
54:45An opportunity in finals week is huge.
54:47It's going to be very sad to say goodbye to one of them.
54:52Obviously, to be in the final four with a dish dedicated to my husband would mean a lot to me.
54:57It would be amazing.
55:00I'm really hoping that's enough to keep me in the competition, but I'm over the moon with that kind of
55:03feedback.
55:04What a way to end, if this is to be the end.
55:07I'd love to carry on.
55:09I put up a good dish, but whether it was good enough or other people have put me to the
55:14post, we'll see.
55:15We'll see what happens.
55:26Chefs, what an amazing cook-off that was.
55:30You really, really blew us all away.
55:33And you've shown us how much you deserve your place here in this competition.
55:38Sadly, we will have to lose one of you, and we have made a decision.
55:45The chef leaving the competition is Georgia.
55:58Georgia, you've been an absolute star in this kitchen, and I think you're going to be sorely missed by your
56:03colleagues.
56:04You should be very proud of yourself. I wish you the best of luck, Georgia.
56:07Thank you so much.
56:08Thank you, Georgia.
56:13It has really felt like a dream for the most part.
56:16I've been through absolutely all the emotions.
56:19I've seen my food evolve so much and seen what I'm capable of.
56:24It's been worth all the blood, sweat and tears.
56:36You four are through to finals week. Congratulations.
56:42It's an overwhelming feeling to be in finals week, but now I'm here, so, you know, dreams come true, I
56:48suppose.
56:50I'm very proud of myself. Today was a tight one. It's going to take a bit of time to sink
56:55in, I think.
56:57This is probably the biggest achievement in my career, in my life to date. It'll be amazing to see it
57:01all the way through to the end.
57:03I can't believe it. I'm doing things that I never thought I was capable of. I probably wasn't capable of
57:08them a few weeks ago.
57:09Now I'm here. I think it's anyone's game and it's all to play for.
57:17Next time, it's finals week and the four remaining chefs...
57:23It'd be a miracle if I pull it off to Donnest.
57:25...cooked for a dining room of culinary giants...
57:29I say you've got quite a lot to do.
57:30Yes, I do, chef.
57:31...at chef's table...
57:33We should be following your career. That was absolutely amazing.
57:36...before battling it out for a place in the final three.
57:41It's an enjoyable, fine plate of food.
58:11We'll see you next time.
58:14...
58:15...
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