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00:01Es el final de Masterchef de Profesional.
00:08Hoy, Marc, Gareth o Luke serán campeones.
00:15El día ha finalmente llegado.
00:17Entre mi y el Trophy de Masterchef.
00:20Para llegar a la final y para ganar sería...
00:24Hay dos contadores muy difíciles.
00:28Tengo que poner mi cabeza y enfocarse en lo que viene.
00:33Es el día más importante, el día más importante de mi vida.
00:39Tengo en con los guns blazing, no holding back.
00:42Tienes mi al.
00:43Este es lo que los chefs han estado sueñando.
00:47Hemos empujado, y siempre han entrado el desafío.
00:50Ahora tienen que hacer eso una vez más.
00:52Tienen que llegar a tener una gran magia.
00:56¿Quién tiene lo que necesita...
00:58...to levantar ese Trophy?
01:11¿Qué tal el competimiento ha sido?
01:16¿Qué tal la competencia ha sido?
01:17¿Qué tal el otro el que ha sido?
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06:14y delivered a great dish
06:17despite luke's many talents
06:18they have been dishes
06:19that didn't quite hit the mark
06:22gnocchi
06:23just feels soggy
06:24in the consomme
06:26in the master chef kitchen
06:27things are different
06:28things don't always go to plan
06:31pastry there's not much room forever
06:33you're a twiller on the outside
06:35they should be connected
06:36they should be together
06:38it was terrible wasn't it
06:39definitely my worst round so far
06:41to redeem myself
06:43I came back strong and fighting
06:44and tried to show them
06:46who I was on the plate
06:48that looks fantastic luke
06:50loved it
06:52chef's kiss
06:54just ace
06:56luke is a chef that has shown
06:57he is inventable
06:58and thinks outside of the box
07:00I actually asked my wife
07:02to give me a brief
07:04that could be her claim to fame
07:06if it goes well
07:08I think it's really out there
07:10but I think you've absolutely nailed it
07:11everything here is reminiscent of the fun
07:14of eating fish and chips
07:17he has delivered time and time and time again
07:20tail's coming up now chef
07:21happy?
07:22I'm happy if you're happy
07:23good you should be
07:24I'd do it again yeah
07:25get me on the books
07:26I'll do a shift tomorrow
07:27if you want me to
07:30beautiful beautiful work
07:31well done
07:35to make it all the way
07:37and lift the trophy
07:38yeah
07:39be unreal
07:43doesn't feel possible
07:56I grew up for most of my life in Dublin
08:01really really loved living by the sea
08:06swimming, sailing, all sorts of water sports
08:08in my early teens I started to get really into cooking
08:12starting to see food could be a really cool
08:14and interesting thing for young guys to be interested in
08:19I've known Mark for a really long time
08:22we were part of a little friendship group
08:24and he would always just throw these incredible parties
08:26and he would cook for everybody
08:31and I just kept hanging around
08:33I just wouldn't leave him alone
08:36and now we're here
08:40when I was in my early 20s
08:42I did this short stint in a culinary school in Dublin
08:46before getting an opportunity to move to a restaurant in London
08:50that was really the light out moment for me
08:52there was no going back after that
08:55I got to watch him build his cooking career
08:59and discover his passion for American barbecue
09:09I'd always loved barbecue, always loved smoking, always loved the live fire stuff
09:14I went off to the States for a couple of months
09:16and I travelled around the southern states
09:18ate in so many amazing barbecue restaurants
09:24and that was incredible
09:25that time was really intrinsic to how I cook now
09:28ooh, so good
09:30we haven't considered doing this professionally
09:35there's a huge amount of art to barbecue and to smoking
09:38good lord
09:39it's so much more than just throwing a bit of meat in a grill
09:43and hoping for the best
09:44outrageous
09:45as always, you've outdone yourself
09:47this is amazing
09:49I realised that this was really what I wanted to be doing
09:53start doing little pop-ups around Margate
09:55it was amazing to open my own business
09:57to choose my own menu
10:00it was phenomenal, it was absolutely amazing
10:04the goal for him is to have his own restaurant
10:06and he is a nightmare to walk around town with
10:09yeah, I mean, somewhere like this would be absolutely perfect
10:11bar space in here
10:12sure
10:12dining room there
10:13courtyard at the back
10:14yeah
10:15his imagination just gets captured
10:17about what could be possible
10:19one day maybe
10:20who knows
10:24aww
10:24I don't think he believes that he's gotten as far as he has in the competition
10:28but I am not terribly surprised
10:34Mark showed us his skills right from the off
10:37smash the skills test, I love it
10:39I now have my eye on you
10:41expectations are high
10:43I'm always trying to focus on bringing like really big flavours
10:47high impact dishes
10:49this is a wonderful little dish
10:52you want to pour directly into my mouth
10:55it is an absolute triumph
10:58well done
10:59Mark is never more at home
11:01than when he's got his face over a hot grill
11:04I love that smoky barbecue
11:06bringing the hay into the equation
11:08I think it's absolutely great
11:10trust Mark to bring flames
11:12somewhere in his cooking, right?
11:14I'd never put up a dish
11:15that I wouldn't be incredibly excited to eat
11:18you must feel at home
11:19a little bit
11:19yeah, definitely playing a little bit more to my strengths here in a pop-up
11:22because that is ultimately why I cook
11:24is to make people happy
11:26get a move on
11:26because we want to try this
11:27you just read my mind
11:29hurry up, Mark
11:30the only way I know how is to be like
11:32look at this amazing thing that I love
11:33please eat it
11:36I definitely want to be having more of these sausages
11:43when Mark started off in this competition
11:45he was big, he was bold
11:47refinement was one of those things
11:49that we were really looking for in Mark's food
11:53I think it's messy in your piping
11:55it's not your best plate
11:58he needs to be refining the portion control
12:01when they say something
12:02and you can see where they're coming from
12:04definitely strikes a chord
12:08you don't look happy
12:09didn't come together the way I wanted it to
12:11yeah, it just wasn't up to the standard
12:15certain cooks don't go your way
12:18but the next challenge you come in
12:19and you really, really smash it out of the park
12:22this lovage and mustard sauce
12:24it's sensational
12:25it's the colour of Ireland
12:26and it's Ireland on a plate
12:29I like how your dish is being served
12:31it looks good
12:32I just feel like I've grown
12:33and have such a clearer sense of my food
12:36and how it can be presented
12:40finally
12:42this is refined food
12:44it is very, very best from you
12:47you are like a painter, huh?
12:49it literally is a picture on a plate
12:51it's a piece of art
12:52thank you
12:55it's crowd-pleasing food
12:57and it's always delicious
12:58if he can do that with his cooking today
13:00the sky is the limit
13:03to see every different step of the way
13:05all laid out
13:06it's amazing
13:07I think it would be mind-blowing
13:10to stand on that final line
13:11and to hear them call out my name
13:13it would be absolutely incredible
13:16yeah
13:17it would mean the world to me
13:18to be able to walk out of this kitchen a champion
13:21in the biggest possible ladders
13:24just got to win it now
13:25that's all that's left
13:33look at all the cowards coming
13:37aww
13:37let's get moving
13:40I was born in Carlisle
13:44surrounded by farmland and countryside
13:48it was me, my mum, my dad
13:50and my two sisters, Gemma and Gail
13:52he's always had a nice nature
13:54the mother would say that he was a perfect child
13:58but he really was lovely
14:01my mum's an amazing cook
14:03she's always raised us on really good food
14:06when all the other lads were out playing football
14:08I was at home baking cakes with my mum
14:13music was a big part of throwing up
14:15my dad was really into his music
14:18blues and jazz
14:19used to take us to gigs
14:26my first band
14:27Slater, Beatty and the Nightmare Boys
14:29we were called
14:30that was pretty cool
14:36I ended up going to university
14:38and studying drama and film and TV
14:40he definitely wanted to be a rock star
14:43or an actor
14:44but who doesn't?
14:47last year of uni
14:49is when my dad died
14:52did feel lost
14:55I had no reason to try and better myself
14:59it was in that time when
15:00I met Catherine
15:05we didn't actually meet in person
15:07we didn't actually meet in person
15:07I saw a video of him
15:09dancing
15:10at a wedding
15:12and I thought
15:13he looks a little bit of me
15:17I pretty much hunted him down
15:19until he decided to meet me
15:24Kat was the best thing that ever happened to me
15:26and she always pushed me
15:27and supported me
15:28and believed in me
15:33I didn't decide to be a chef
15:34until much later in life
15:36I blagged my way into an amazing job
15:39I just said really passionate
15:41whatever I lack in experience
15:42I'll make up for in hard work
15:44and then from there
15:45went over to Newcastle
15:46and built a restaurant
15:47in the back of a
15:49empty warehouse
15:50this industry's hard
15:51right?
15:52it's a difficult industry to be in
15:54but I've supported him
15:56and he's worked so hard
16:00my dad always actually told me
16:02that I should be a chef
16:03it's a real shame
16:04that he didn't get to see it
16:06because yeah he would be
16:08he'd be really proud of me
16:14hi!
16:15hello!
16:17when Gareth Fomian told me
16:19that he was going to be on MasterChef
16:21it was the most exciting news
16:23I've heard in a very long time
16:25this beef looks amazing
16:26proper rib of beef
16:27he really deserves it
16:29he's worked so hard
16:31we're all really proud of Uncle Gareth
16:33aren't we?
16:34and Daddy
16:37yeah
16:40if he had said to me a few weeks ago
16:42that I could be the winner
16:44of MasterChef the Professionals
16:46I would have laughed at you
16:47but I'm really starting to believe that I can
16:49cheers everybody
16:52cheers MasterChef
16:53cheers MasterChef
16:53cheers
16:55Gareth
16:56you are our last contestant
16:57entering this competition
16:59wow
16:59rather large
17:01have we got a ladder for that Milfoy?
17:02I'm sorry chef
17:03I think it was great
17:05I think you did a great job
17:06well done
17:07Gareth loves to bring a story
17:09to his food
17:10my fiancee
17:12most memorable thing
17:13it's the first thing I ever cooked
17:14it
17:15it's delicious
17:16main course
17:17is memory that I have
17:18a family holiday
17:20it's absolutely knockout
17:21and cooking for the kids everyday
17:23at home
17:23and meatball night is the favourite night
17:25I like it
17:26he's treating us like a couple of kids
17:28there are great restaurants
17:29that serve this type of food
17:32never thought I'd get emotional over a meatball
17:35he's a chef that wears his heart on his sleeve
17:38I'm doing a plum and frangipan tart
17:40rice
17:41which was something that my grandmother used to make
17:45I love this
17:47a masterclass in doing the simple things well
17:50his journey's been quite extraordinary
17:52very nervous at the beginning
17:54and then really started to build momentum
17:56it's been a wild ride
17:58it's given me a real passion and a fire
18:00to keep going
18:01and push myself as far as I can go
18:04let's get these off
18:05Gareth's pop-up dish was incredible
18:07today I'm making you cheesy chips
18:09cheesy chips
18:10I thought that was absolutely fantastic
18:15our guests loved it so much
18:18Gareth floated straight through to the semi-finals
18:23Gareth has had highs
18:25he's also had lows
18:27whiskey on a dessert
18:28should pack a bit of a punch
18:32that whiskey it just didn't work
18:36I'm really not happy with my cake
18:38sticky toffee pudding
18:39the mix wasn't quite right
18:43cauliflower, cauliflower, cauliflower cheese
18:46the balance is just a little bit off
18:48it's quite monotone
18:52Gareth found himself fighting for his place
18:55in this competition
18:57however, he came back into this kitchen
18:59with a steely determination
19:00I think it's very clever
19:01I like it a lot
19:02well done
19:04this chef was not ready to go home
19:07it really takes every ounce of everything you've got
19:11to keep coming back and giving it your all
19:14this is a first for me beef heart on a barbecue
19:16I can't really fault that
19:18he's sublime
19:19he's always got that fight
19:21this is one of the best plates you've served in the MasterChef kitchen so far
19:25I want to do a good job
19:26it needs to be perfect
19:27I've definitely changed and grown as a person
19:30so she's looking good
19:32I've learnt a lot about myself
19:34I've done things that I never thought I was capable of
19:36oh my god
19:38Gareth, you can cook
19:42when Gareth's cooking at his best
19:44he cooks from the heart
19:45I couldn't possibly put any more love into it chef
19:48I put a bit of love into everything
19:50if he can do that just one more time
19:52he is a serious contender to lift that trophy
19:56this whole competition has been one of the best things I've ever done
20:01it really has changed my life
20:03the way I think about the future
20:05the way I see the future for me and my family
20:08I think they deserve a phone call to say that I've won it
20:12I'm coming home with the trophy
20:14yeah, that's what I'm going for
20:26one more cook-off
20:28this is career defining
20:30this is a life-changing moment
20:35into the lion's den
20:37one last time
20:56look at you, our final three
20:59we are so proud of what you have done so far
21:04everything that you have fought for
21:07has brought you here
21:12this last cook chefs give it everything you've got
21:16because at the end of it
21:18one of you will be lifting that trophy
21:21there's no two ways about it
21:23we've got three fabulous chefs standing in front of us
21:26three hours, three courses
21:28for the final time
21:30off you go
21:33you can feel it in the air
21:34it's going to be a big day, big cook for all of us
21:36I think we're all here to really prove what we're made of
21:40I've got a plan
21:41and I think I just need to stick to it
21:43and trust the process
21:44whatever you do, don't panic
21:48coming into the final, the pressure's massive
21:50and I don't know how I'm going to stand up against the other guys
21:54but I just need to trust my instinct
21:56go in there and do my best
21:58let the food do the talking, yeah
22:06Luke, are you enjoying this moment?
22:08if I look relaxed, I'm not
22:10I've got a lot to do
22:11I feel like the dishes represent me as a chef
22:14for a starter, I'm making a breakfast
22:17like an English breakfast
22:18so I've got sausage, bacon, black pudding, egg
22:22but I'm changing it completely
22:25I like to take a dish that's quite basic
22:27something that's very commonly known
22:29and try and reimagine it
22:34Luke's starter is a take on a full English breakfast
22:36and it's not like any other because there's pasta
22:38and so he's making a raviolo
22:41Luke isn't work shy
22:42he's going to make that pasta dough stripey
22:44he's giving us a squid ink black pasta
22:46and a regular one
22:47you don't have to make your life complicated
22:49it'll be worth it at the end
22:52maybe
22:56the black pudding, he's pureing
22:58in the middle of that we have an egg yolk
23:03he's going to be very careful in the cooking of the raviolo
23:05that that egg yolk, one, does not burst
23:07and two, doesn't get overcooked
23:11I'm going to be serving on the side a sausage sandwich
23:14give him the trophy now
23:15not yet
23:16sausage sandwich
23:17definitely took inspiration from Scotland
23:19working with Mark Donalds
23:20it was great, it was playful, it was fun
23:22and I decided to add that element into my meal today
23:26we've got two slices of bread
23:27and he's made this sausage puree
23:29so he's got sausage meat, he's added some seasoning into it
23:32sausage sandwich, you can't really go wrong can you?
23:35maybe I'm the first person to serve a sandwich in the final
23:38I don't know
23:40because they're making a brown sauce
23:42almost 20 ingredients in it
23:44we've got plums
23:45tamarinds, yeah, Worcestershire sauce
23:47we've got days, we've got pomegranates
23:48it's going to have some sweetness, some sharpness to it
23:52I can't wait to try this breakfast
23:56the main course, I've gone for sort of an Asian influence
23:59the same sort of flavours you get with a duck pancake
24:04but most of us have probably eaten from the Chinese takeaway
24:09I'm serving duck breast
24:11making a plum sauce
24:19the cooking of the duck breast on the crown, beautifully caramelised on the outside
24:23render that fat down beautifully and roasted to perfection
24:28Luke's going to braise the duck legs in some star anise, some lemmer grass, some ginger and some plums
24:34Luke's going to strip the meat, he's going to turn that into croquette
24:37so nice and crispy on the outside and that soft melting flavoursome meat in the middle
24:45and then he's going to take that stock and he's going to reduce it and he's going to make that
24:49into a sauce
24:50no waste and I love that
24:53we've got miso glazed celeriac fondant full of umami and saltiness that's going to really pick this dish up
25:03I think it's great and again it's playful, it's very Luke
25:07the dessert is a classic Italian dessert tiramisu but far more elevated than a tiramisu that everybody knows
25:15Luke started with mascarpone panna cotta
25:18and a coffee chocolate cremo
25:22now that sounds very straight forward
25:24but this is Luke, it is not
25:26it's quite different to a tiramisu, there's quite a lot going into it I think
25:31he is going to do layers of the mascarpone and the coffee chocolate
25:37he's going to do one layer, set it, another layer, set and freeze that
25:43I've got to set five layers into my moulds
25:46so I've got to wait for each layer to set before I can add the next
25:49and then I need it to set fully before I can take it out of the moulds
25:54have you started the layers, Luke?
25:56Yeah
25:56how many are you in one?
25:58I've done three, I've just got two more to do
26:00I've just got to let them set a little bit
26:02I want to taste the coffee, I want a little bit of acidity coming through from the actual mascarpone itself
26:07creaminess as well
26:09I'm serving that with amaretto cherries, it does work quite well with the coffee flavour
26:14I'm making the sorbet out of that
26:17Sorbet's got to be beautifully set, you want to taste the cherry and some of the alcohol running through it
26:22I think Luke's going to give us a tiramisu like we haven't seen before
26:33What time are we at?
26:34One hour has gone, two hours remaining
26:37Yes chef
26:40This cook is everything that I've been working towards for the last couple of months
26:46You've just got to come in, do the absolute best you can
26:49and the best chef on the day will walk away with the trophy
26:56Mark, it's been exciting watching you change and develop
27:01Yeah, I think I've taken away a huge amount of refinement
27:04It's been a few years since I've been in a fine dining kitchen
27:06And really reigniting that passion and that love for that rigour into food has been absolutely amazing
27:12So what's the inspiration for your three dishes then?
27:15They are based around the idea of my last meal
27:16They're all of my favourite things to eat and to cook
27:19It's a momentous day in so many ways
27:20So I wanted to do a lot of the stuff that I absolutely love
27:23Nice, I like that
27:26The starter is based on like a big Freedom Air seafood tower
27:30It's one of my absolute favourite things to eat
27:32I'm just trying to bring that sort of sense of celebration and that freshness of like all things shellfish
27:41Oysters, he's put them into the steamer with elastic band wrapped around them just to slightly firm them up
27:48They're only steamed for two minutes and keeps all that moisture inside
27:51They're cooked slightly but they'll be effectively still raw
27:53With oysters sometimes you just put a little bit of red wine vinegar with shallots running through it
27:58Touch of Tabasco, he's replacing those with the horseradish which I think is a great idea
28:03We have sake poached mussels with kamezu
28:06Kamezu is a bit like a hollandaise but it's with rice vinegar
28:10That's going over his mussels and he's finishing it with a nori oil
28:14He's going to be brining scallops
28:16He's then going to pipe a little bit of champagne gel over the top of that
28:20Mark, you were always my favourite
28:22You were always my favourite
28:23I always bring the goods I know
28:24Again, elevated for this MasterChef kitchen
28:34This will look like a million bucks
28:36I think they'll all taste amazing
28:37I think it's just whether or not I can achieve it all in the time
28:40I've given myself a lot of work to do
28:43For Mark's main course we have got a pork loin
28:46Cooked of course on the barbecue
28:49I was always going to use the barbecue for my last cook here
28:52And this dish really celebrates the barbecue in a big way
28:55Every element here touches the fire in some way shape or form
28:59Whoa!
29:00He's going to brine his pork in some sweet tea
29:02He's then going to put this barbecue rub all over it
29:05All those famous flavours from the deep south
29:07The idea is to like slowly render the pork and as it cooks all this fat will start to render
29:11out
29:12It is cold and that's going to be what's going to flavour the pork all the way through the cook
29:16Now you can't just put that pork on the barbecue and walk away
29:19This is going to take some love and care
29:21He's going to be in and out of the kitchen
29:23How much time has Mark given himself to just stand over that pork and make sure it's perfectly cooked?
29:30Mark is making hispy cabbage rolls
29:32He's going to do layers of apple, lardo
29:36Rolling that up and then steaming it
29:38He's going to barbecue some crayfish
29:40He's going to put those in the hispy cabbage roll
29:43Crayfish, they're delicate, they're sweet
29:47Will they be lost in that wrap?
29:49I hope he puts lots of them in there because that's the flavour I will be searching for
29:55Mark's dessert is all about that American classic, loved by cops
30:00Coffee and doughnuts
30:02But, not as you know it
30:03I love coffee and doughnuts as like the most amazing breakfast
30:07And a very American touchstone, so I wanted to bring a little of that
30:14We've got a coffee espuma, coffee flavour, bitter, really want to get that big flavour in there
30:20That espuma has got to have the right texture that once he pumps it onto the plate it will hold
30:26and stay set
30:29These little doughnuts are going to be fried so they go away nice and crispy on the outside
30:34Super light in the middle
30:36We've got malted milk bavoie
30:39Malted milk, obviously much love bedtime drink
30:43With a bavoie, a little bit like a panna cotta
30:45You've got to get the balance of flavours right, but you've also got to get the setting agent just perfect
30:50If you win, what do you think you'll do for your career?
30:53The dream would be to open a restaurant
30:54Lots of butchery in house, lots of beautiful, live fire cooking
30:57Do you think you've got what it takes to lift that trophy?
31:01Somewhere deep down, maybe it's there
31:02And if it is, I'm going to bring it out today
31:04There's no other day
31:05Absolutely, this is it, the last opportunity
31:10Chefs, you've got one hour remaining
31:12Yes, Chef
31:13Wait, wait
31:16I can't quite believe this is the last cook in the MasterChef kitchen
31:23This means everything
31:30So the whole menu is dedicated to the people who have supported me and got me into this position today
31:36The first course is dedicated to my mum, a big thank you to her
31:39All the luxury ingredients she deserves, loosely based around one of her favourite dishes, prawn cocktail
31:47Prawn cocktail is a dish that's been in pubs, restaurants, up and down the country
31:51Four, five, six, seven, eight
31:54This is going to be a little bit different though
31:55He's been inspired by his trip to Italy
31:57We've got some beautiful, fresh, longest things
31:59That is great
32:00That is chopping down into almost like a little tartar
32:04Into that tartar, he's going to put a little bit of green apples, a little bit of acidity
32:09He's giving us a kefir sauce, I love the use of kefir
32:12It's got that slight kind of sour yogurty twang to it
32:17It's going to be a little bit on the sharp side
32:19You've got to get the balance of that just right
32:22The langoustine heads, I'm going to cook them over the barbecue, like we were doing in Italy
32:27Just want that barbecue charred, smoky flavour, yeah
32:31Caramelised, you know
32:33Perfect
32:33Perfect
32:34Perfect
32:35To give you the flavours of the mayro sauce, we've got a long steamed mayonnaise
32:39We've also got a tomato tuile
32:42They look very fragile
32:44Delicate hands are kneaded
32:47They're broke?
32:48One of them is just broke, yeah
32:49Don't throw them away?
32:51Yeah, sure
32:51Just in case, but also you have got more mix, so do mix some more, okay?
32:56Don't give up
32:57I want them to be perfect, but I really need to start pushing
33:02The next dish is for my dad
33:04Based around when he used to take us foraging in the woods for mushrooms
33:07And then we'd all stop at the pub afterwards and we'd all have chicken and chips
33:12Chicken and chips, the simplicity here is just in the title
33:16He's basically taking the breast of the chicken and then he's wrapping a chicken mousse around the outside
33:22We're getting there
33:25Generally you would have the mousse on the inside, he's got his on the outside
33:29I've gone through a hundred different ways of doing this, it's almost like a reverse balloting
33:35If the chicken's not quite cooked in the middle or the mousse is overcooked, it could be a disaster
33:42It's a risky thing to do, but it's the finals of Masterchef, the professionals
33:47King Royce Delt mushroom, it's meaty
33:50On the side we have tarragon mayo, tarragon with chicken
33:55Match made in heaven
33:57We have a Madeira sauce, the base of that would be chicken wings, which is roasting off lovely and golden
34:04I think in the last round I served you steak and you asked for a big bowl of chips
34:09So that's what I'm going to give you today
34:11He can have just the bowl of chips
34:13I love a potato
34:15Yeah
34:17This dish is complex, it's full of detail and it's full of confidence
34:23Dessert is a take on a really retro cocktail, Brandy Alexander
34:27Whenever we went round to my partner's family's, as we were leaving they'd always say
34:31One foot road, we'd have a brandy and no matter how expensive or cheap it was
34:35They'd all go, oh that's reet smooth that is
34:38You know, you're drinking, oh yeah
34:43Cat's brother passed away recently
34:46But he was the one who pushed me into being a private chef
34:50Who'd given me the confidence to go it alone and cook my dishes
34:53So yeah, I owe him a lot
34:58The Brandy Alexander is normally made from brandy, cream and cocoa
35:01But what Gareth has done is picked those elements apart to create this dessert
35:05We've got a milk chocolate cremo and a Dolce de Leche cremo
35:10And they're going to be set one on top of the other
35:13This is the Dolce de Leche cremo caramelised condensed milk
35:17And then this will be on top of the chocolate
35:19So that one needs to be set before I pour this one on
35:22We've also got a brandy snap biscuit
35:24Got to be soft and crunchy, make sure they're not overcooked because they can be quite bitter
35:30And then on top of that, we've got some poached pears
35:33It was the first thing I did in the skills test
35:35So yeah, it's fitting that it'll be the last thing I serve in my dessert
35:38The sauce is the poaching liquid from the pears, fresh ginger juice and then loads of brandy
35:45I'm adding the brandy until it either puts hairs on your chest or knocks your socks off, one of the
35:50two
35:52Big, big, big flavours here, they will all work only if he's got the balance just right
35:58Chefs, you have 30 minutes left
36:03Serve the three most amazing dishes of your career so far
36:07Yes chef
36:08Yes chef
36:09Yes
36:11Yeah, I've got to really pick up the pace now
36:13It's going to be a struggle to get everything done
36:15I just really need to pull my finger out right now
36:23You're going to be all right?
36:24Very against the clock, a lot still to do
36:30I've never seen this before, works for me, hopefully, work for you guys
36:38Just under ten minutes left
36:40This is very intense
36:43How's the duck Luke?
36:45Yeah, I'm happy
36:47Yes
36:48Mark, that pork looks incredible
36:50Yeah, it's come out very, very nice
36:52Make sure you've got everything on the plate
36:54Yeah
36:58There is only six minutes left
37:05How is it?
37:07Is this it?
37:08Yeah, it's come out nice
37:12You're almost there chefs, come on
37:14Are those your menus?
37:16Yeah
37:16You've got three minutes
37:17Yes chef
37:18You have got to move it
37:24Mark, let's go
37:31Right chef, we've got 60 seconds left
37:35Come on, come on, come on
37:39Mind your doughnuts
37:42Mind your doughnuts
37:42You've got ten seconds
37:44Yes chef
37:46They've got to come out
37:50Are they cooked?
37:51They're not cooked
37:51That's it, time's up
37:59Mark, coming up
38:01Mark, coming up
38:03Mark, coming up
38:08Mark looks fantastic
38:10It's refined
38:11Can't wait to get going
38:14Mark's final menu
38:15Starts with a fruit de mer
38:17A seafood platter of diced scallop
38:20With a champagne gel
38:21Pickled celery
38:23And fresh grape
38:25Sake poached mussels
38:27Dressed in white soy kamisu
38:30And barbecued nori oil
38:31And an oyster
38:34Topped with horseradish cream
38:35And caviar
38:41The scallop
38:42Or the sweetness of the grape
38:44The herbal notes of the celery
38:45And then just that cheeky sparkle
38:48The notes of champagne
38:49And the jelly
38:50It's fresh
38:51Followed by the mussels
38:52You've got the kamisu in it
38:54So it's a little bit of that clever seasoning
38:56With the smoky notes of the nori
38:57That you've just ran over the grill
38:59Wonderful
39:00Thank you very much, thank you
39:02My favourite out of all three of these
39:04Has to be the oyster
39:05And I love the way you brought
39:06The horseradish heat into the cream
39:08And of course, finished with caviar
39:09Yeah, why not?
39:11You've taken the three different elements
39:14And just made them sing
39:15In their own unique way
39:17I love the sweetness
39:17Of those little scallops
39:19The mussel
39:19Which is pretty punchy
39:21But the star of this show
39:22Is that oyster
39:23It's a very sort of modern take
39:25Honour's freedom there
39:26And you've done it justice
39:31For his main course
39:32Mark has served a southern-styled
39:35Barbecued pork chop
39:36In a spiced paprika rub
39:38With a hispy cabbage roll
39:40Filled with crayfish tail
39:42Apple and burnt leek pesto
39:45And a hot pepper puree
39:48Finished with a pork and crayfish sauce
39:54The pork chop
39:56It's so wonderfully cooked
39:59With the rub that you've made
40:00It's got smokiness from the barbecue
40:03What you love to do
40:04It's you on another level
40:08Your pispy cabbage
40:10You have got that crayfish flavour
40:11I think that's fabulous
40:13I love your pepper puree
40:15You've got heat
40:16The sauce
40:17I love the fact you put the crayfish
40:18Through the stalk
40:19That's great
40:21That's probably
40:22One of the nicest pork chops
40:24I've ever eaten
40:24This is everything you love
40:27About cooking of the deep south
40:29Just refined
40:30This is a really, really good dish
40:32Well done
40:33Thank you very much
40:36For dessert
40:37Mark has made a malted milk bavoie
40:41Topped with a cocoa nib tuile
40:43And blackcurrant gel
40:47Finished with a coffee espuma
40:49Obviously there's one element missing
40:52We didn't quite get the beignet
40:58What I have here is a bavoie
41:00That's possibly the lightest bavoie I've ever had
41:03And I love the flavours of malt
41:05That's running through this
41:06The teville
41:07It's got the crunch
41:08It's got the nibs
41:09The coffee espumas sometimes
41:11Those espumas
41:11They either love you or hate you
41:13It's too thick
41:14This is definitely too thick
41:16You're not happy with that
41:17And that's fine
41:18But this is a delicious dessert
41:21I love the addition of the blackcurrant gel
41:24It's brilliant
41:24It's just kind of got that acidity
41:27You see a dessert on a menu
41:29And there's a little doughnut sitting on the side of it
41:31It's going to be one of the dishes that most chefs would order
41:33Put it in there
41:35There is some lovely flavours running through this though
41:38I have to say
41:38Thank you very much
41:41You've cooked a great menu, Mark
41:43With real passion
41:44And I think this competition has got the very, very best out of you
41:49It's refined you
41:50And that restaurant you mentioned earlier on
41:52Can't wait for that to open
41:56It's hard to put into words what this competition has meant to me personally
42:00And as a chef in my career
42:01I think the food I'm producing now is heads and shoulders above what I could have done even weeks ago
42:08And I thank you so much
42:15Well done mate
42:16Well done
42:19I'm immensely happy with the feedback I got there
42:21I think I put forward dishes that I believe in
42:24Would you like to have eaten it?
42:25I do
42:27I'm over the moon with how it's all gone
42:36It's a bit nerve-wracking isn't it?
42:40This is very much your style of food
42:43It's so precise
42:45Just wonderful
42:46It looks great
42:48For his starter
42:49Luke has served a twist on the English breakfast
42:53With the black pudding and egg yolk raviolo
42:55Striped with squid ink
42:57Topped with crispy bacon
43:00Served with a sausage sandwich
43:02And brown sauce
43:09Yes
43:14The raviolo
43:15It's cooked beautifully
43:17You've got that kind of earthiness
43:18The richness of the black pudding in there
43:20It's softened by the egg
43:22Crispy bacon
43:23Obviously they all work beautifully
43:26I think the pasta is creating something that shows skill
43:30That's what this is
43:31It's clever, it's smart, it's you
43:33It's the start of a great menu
43:34Well done
43:36Not only that, you go and give us a sausage sandwich
43:40Fun and delicious
43:41The sauce you made
43:42There's the sweetness of the date
43:44Lots of spices
43:46What a fun take on an English breakfast
43:53Luke's main is a take on Chinese duck
43:57Duck breast cooked on the crown
44:00With a spiced duck leg croquette
44:03Miso poached celeriac fondant
44:06And a duck and plum sauce
44:13Duck's beautifully cooked
44:14Rendered just right
44:15Pink, rested
44:17Love that
44:18Your duck leg
44:19It's got lovely aromats running through there
44:21You've got chilli in there too
44:22Chopped up, spring onions
44:24And then you've got that sauce running through
44:26I love this
44:26I think it's very clever
44:29Great job
44:32I love the celeriac
44:33I love the way you rolled it out
44:35And then rolled it back
44:36And it just makes it so much lighter
44:38It just sucks up all those flavours that you poached them in
44:42It all works beautifully
44:45The sauce, you took the cooking liquor from the legs of the duck
44:49And added that
44:51So it's got the spices and more of the fruit running through it
44:54There's a hint of soy
44:55I mean, you couldn't get two different plates
44:57So you had English breakfast followed by duck and pancakes
45:03For dessert, Luke has made his version of tiramisu
45:08Layers of mascarpone panna cotta and chocolate and coffee cream
45:13In a thin chocolate shell, lined with mascarpone cream
45:18Served with an amaretto soaked cherry
45:21And an amaretto cherry sorbet
45:29I think the flavour that sits inside that little chocolate log there
45:35Is the essence of what the best tiramisu is all about
45:38You've got the coffee, perfect
45:39Not over sweet, not under
45:41The mascarpone, the way it's set
45:43Working beautifully
45:46I love the addition of the cherry sorbet
45:50It's very reminiscent of Black Forest
45:52With the chocolate and with the cherry
45:54This is a very, very delicious and well-executed dessert
45:59The one stand-alone cherry here that's been soaked in amaretto
46:04I kind of wish you had a bowl of those
46:07However, there is nothing here that I am not enjoying
46:10Thank you
46:13Luke, it's been a real joy to watch you develop throughout this competition
46:19You are so much more confident
46:21Lift your head up higher because you are doing something quite special
46:25I do feel a little bit like lost for words at the moment
46:30I'm going to keep pushing my food the way that I have been
46:33I'm going to try and bring it out of the competition and do it in my own kitchen
46:45Congratulations, well done
46:46I was going to cry for a minute
46:49I was like...
46:51The judge's feedback was far beyond what I was expecting
46:55It's very emotional, like I could definitely feel sort of a lump in my throat in there
46:59I was sort of trying not to sob like a boy
47:01It couldn't have gone better
47:08So hopefully, hopefully it was enough, fingers crossed
47:15Gareth's final menu is an ode to his family
47:20This looks really, really good
47:24The starter is his take on a prawn cocktail for his mum
47:28A langoustine and green apple tartar
47:32With a kaffir and caviar sauce, split with dill oil
47:37Topped with a tomato tuile, dusted with tomato powder
47:42Served with a Mary Rose langoustine mayonnaise
47:49You've got those beautiful langoustines
47:51You've still got some bite and texture in there
47:54The kaffir, giving you that kind of sourness
47:57Hands down, this is one of the nicest dishes you've given us
48:02That lovely little tuile, I watched you make it at the bench there
48:05You were struggling
48:06It's very, very precise
48:08And the little Mary Rose style sauce that sits around the outside
48:12Slightly caramelised langoustines
48:13That's just delicious
48:14Thank you
48:16It's such a delicate dish
48:20Yet, it's gutsy
48:23What a great way to start this menu
48:25Brilliant job, mum will be proud
48:27Thank you
48:31In memory of his dad
48:34Gareth's mane is chicken and chips
48:36A chicken breast roulade wrapped in a chicken and truffle mousse
48:40With king oyster mushroom, set puree and tarragon mayonnaise
48:46Served with a side of shoestring fries
48:49Finished with a Madeira sauce
48:58The cooking of the chicken breast on the inside
49:01The cooking of the chicken breast on the inside
49:02So it's still tender
49:03Brilliant
49:04The set puree
49:05It is smooth
49:07You can taste the mushroom flavours through that
49:09The tarragon mayonnaise
49:11Very well thought of because chicken and tarragon work so well together
49:15The king oyster mushroom is so meaty
49:17It's indulgent
49:19Thank you
49:21The chicken is perfect
49:23The mousse is brilliant
49:24I love that sauce
49:26It's got that smokiness
49:28And it adds so much
49:30I'm struggling to find fault here
49:32This is an absolute winner
49:35And of course on the side
49:37The bowl of chips
49:38They're great, they're crispy, they're crunchy
49:40I love the fact you've also added a set powder onto it
49:43And then just to finish it off, you put some chicken skin
49:45Well, why not?
49:47This is a dish for the old man
49:48I think he'd be very proud of you
49:50Well done
49:51Thank you
49:54Dedicated to his fiancé's family
49:57Gareth's dessert is a twist on the Brandy Alexander cocktail
50:01A layer of milk chocolate cremeaux and dolce de leche cremeaux
50:06Topped with a brandy snap
50:08And brandy poached pears
50:10Finished with a ginger and brandy sauce
50:17You've got the bitter chocolate on the bottom
50:19And then a little bit of salty caramel over the top
50:23And I love that it's the same texture
50:25Yet it's hitting two different notes
50:28The brandy snap on the top here
50:30Just got that right sort of bite into it
50:33The pear's beautifully, perfectly poached
50:36It is rich and it's punchy
50:39Thank you
50:41Wow
50:43That's got some body to it
50:45And some kick
50:46To get that balance of the brandy, the ginger heat
50:48And to make it work with this cremeaux
50:50Is brilliant
50:52What a way to finish your menu
50:54What a way to finish your competition
50:56With that little final brandy farewell
50:59I love it, it's great
51:02Gareth, this is exceptional
51:04Thank you chef
51:05Whatever you set out to do, you've absolutely nailed it
51:07The sauce, it's just wonderful
51:09It's rich
51:10It's really powerful
51:11I'm absolutely loving it
51:13Really, really, really good
51:14Really accomplished
51:18Gareth, three very different stories
51:20For three or four very different people
51:22Who mean something to you
51:25You've finished off with an absolute knockout three course menu
51:28Congratulations, well done
51:31Loved it
51:34When I walked through those doors
51:36All those weeks ago
51:37And saw the three of you for a skills test
51:40Was one of the most terrifying experiences I've ever had
51:44And now sitting here in front of you
51:47I feel like a completely different chef
51:49I've learnt so much this competition
51:51And it has been an amazing adventure
51:55Thank you very much
52:05I'm feeling absolutely delighted on top of the world
52:09They were the most important dishes I had to cook
52:11Thank you to my mum, a dish for my dad, father and brother-in-law
52:15I was really glad that I did them all justice
52:23Well done, guys
52:24Well done to everyone
52:26That was such a hard cook
52:28Oh my God
52:29What a day
52:34Every year, I think
52:35Are we going to get as good a final as the last?
52:39Well, we sure did
52:40Our three finalists took this year to a whole new level
52:44And that's what it's all about
52:47We've had some fantastic food
52:49It's been a real, real privilege to watch
52:55Mark, for me, as the chef
52:57He's had the biggest highs, the biggest lows
52:59But he's taken it on board
53:00And what we saw today
53:01Was him really kind of finessing
53:04Three great plates of food
53:05The flavours of the barbecue running through
53:08It's fabulous
53:11Luke is now a chef who's unafraid to rewrite food
53:16As we know it
53:18Cooking this food in the final is quite extraordinary
53:24Brave, different, I just thought all three of his dishes
53:27Equally were delicious
53:30Throughout this competition we've watched Gareth change
53:34Today we had three faultless dishes
53:37And he cooks from the heart
53:40We as chefs know that is the best food
53:43When it's from a memory
53:45Something that means something to you
53:46And if you can share that
53:48You're onto something very special
53:49And I think Gareth has found the art of doing that
53:54We've got to make a decision
53:55And it's a tough decision
53:56Who is our champion?
54:03It's been amazing cooking with you both
54:05It's been such a pleasure, such an honour
54:08We can all leave from the head tail tie
54:11It's been a journey
54:13Hopefully, the journey's just beginning
54:16Coming in
54:19I could be someone better if I pulled you in closer
54:23Feel the things that I knew I'm supposed to
54:26But who am I? Who am I?
54:31I'm the man who can't be loved
54:36That was a fabulous final, outstanding cookery
54:40And all three of you should be incredibly proud
54:43It's my first time here in the MasterChef kitchen
54:46And it's been a real honour to share it with you three
54:51As brilliant as all three of you are
54:54There can be only one winner
55:01Our professional MasterChef champion is
55:04Who am I? Who am I?
55:09I'm the man who can't be loved
55:18Gareth
55:22Well done mate, well done
55:29Thank you, thank you
55:31Thank you, thank you
55:32I can't believe it
55:32Mark, Luke, you've been an absolute pleasure to have in the kitchen
55:36And I hope that you have enjoyed the journey
55:38For the last time, thank you so much
55:40Thank you Chef, thank you
55:46The competition's been a great experience
55:48I'll look back on it fondly
55:50It's been eye-opening
55:51I've definitely developed as a chef
55:53I've definitely developed as a chef
55:53It's gonna take a couple of days to sink in
55:55But yeah, I'm looking forward to going back to normal life for a little bit
56:02It's been an incredible experience from the moment I stepped through those doors
56:05To be with the competition right from the beginning all the way to the very end
56:09Is incredibly special
56:11But Gareth was so deserving to win
56:13And like I couldn't imagine it going to a nicer bloke
56:16I believe this is yours
56:18Yes
56:20Thank you
56:21Congratulations
56:22Thank you so much
56:24Thank you
56:25This means everything
56:26It's the best feeling I've ever had
56:28It's absolutely incredible
56:29I'm over the moon
56:29Thank you
56:30Well done, congratulations
56:31Cheers Gareth, well done
56:33Champion, well done
56:33Thank you
56:34Gareth's food
56:36It's bold, it's flavoursome
56:38And it's from the heart
56:41He has gotten better and better with every challenge
56:44And his final three dishes today showed that they were faultless
56:52If I've learnt anything through this competition, cooking food that you believe in and cooking from the heart can take
56:58you a long way
56:59He cooks with love and he cooks with passion and that's why he's our champion
57:16I've taken so much more from the competition than I thought
57:19I'm so proud of you
57:21It's changed me as a person, it's changed me as a chef
57:24Gareth's got a huge future and I cannot wait to see where he goes
57:29Now that I'm here holding this trophy, it's given me a whole new road to travel on
57:33And I'm going to go all the way down it
57:42My friends at home are in pain
57:44Jokey's back got a hurricane
57:48I keep moving to the rhythm of it
57:51Can't be responsible for everybody
57:53My streets put fire on my bones
57:56People cut right out of their own
58:00I jackie now, they get to the penny reach
58:03He lost his jaw, they came in trouble
58:05Can you wear it?
58:06At night she's here and I'm crying
58:09Get the spins out of...
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