#fullmovie #engsub #tvseries #trending2026 #dramaseries #romancemovies #fullhd #MasterChef The Professionals S Episode 21 Engsub
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00:01It's the MasterChef, the professional's final.
00:09Tonight, Mark, Gareth, or Luke will be crowned champion.
00:15The day has finally come.
00:16Three plates of food between me and the MasterChef trophy.
00:20To get to the final and then to win would be beyond belief.
00:25There's two very tough contestants in between being able to lift that trophy.
00:29I've just got to put my head down and really focus on what's coming up.
00:33It is the most important day, the most important cook of my entire life.
00:39Going in, full guns blazing, no holding back, giving it my all.
00:44This is what our chefs have been dreaming about.
00:47We've pushed them and they've always risen to the challenge.
00:50Now they've got to do that one last time.
00:53They're going to have to come out with some real magic.
00:56Who has got what it takes?
00:59To lift that trophy.
01:11What an exceptional competition this has been.
01:16Under pressure but under control.
01:17Come on, steady hands, steady hands.
01:19There's a bit of speed.
01:20Not much time.
01:22Not all right, to be fair.
01:24Very good, very good.
01:25We've seen some chefs crumble.
01:27Oh.
01:30I'd get a move on about you.
01:31Please don't be firm.
01:33Oh no.
01:34Set, set, set.
01:36This looks a little hectic.
01:38Oh, come on.
01:39I've just broken the egg goat shift.
01:40Oh.
01:43We've seen some amazing skills on display.
01:45Oh, smoky.
01:47They're definitely winning.
01:48And we've tasted some amazing food.
01:51I could eat all of it and some more.
01:53It's a cracking good dish.
01:55Honestly, this has blown me away.
01:57That's just ridiculously good.
02:00What an incredible ride.
02:02We've made it.
02:04And discovered the three best chefs in this kitchen.
02:08Three very special cooks.
02:10But we can only crown one champion.
02:28I grew up on a council estate.
02:31With my brother, my dad and my mum.
02:35We didn't have too much money, but we always got what we needed.
02:40I had my first child at 17.
02:43Gracie, you coming on?
02:44Two and a half years later, about second.
02:47After I got with Katrina.
02:49We've had another two children.
02:51Whee!
02:53Luke is a very good dad.
02:54He'd do anything for anyone, does everything for the kids.
02:56He's the fun one.
02:57He's always hands-on with them.
02:59Really good.
03:01My hair is going everywhere.
03:03Having a child, very young, moulded my life.
03:06I had to provide from a young age.
03:08Hello.
03:09Hello.
03:09I was very determined to stand on my own two feet.
03:14Was that good?
03:16I've always had quite a strong work ethic.
03:19Come on then.
03:20Come on.
03:21Work hard and it'll pay off.
03:23Did paper round for a few years and I got into the cafe next door as a pot wash.
03:28And then they put me into the kitchen.
03:30From the beginning, it felt natural to me.
03:32Cooking didn't feel so much like work.
03:34It became part of who I am rather than my job.
03:39I wanted to make a name for myself.
03:41I wanted to be recognised.
03:43I entered a lot of competitions.
03:51And I decided to enter MasterChef.
03:55Luke's very hard on himself.
03:57He doesn't know his full potential.
04:00People always telling me that I'm a great chef but sometimes I don't fully believe it.
04:04I'll, yeah, yeah, sort of brush it off.
04:08Let's go find a sandy bit if we can.
04:11I think putting yourself on a platform against other great chefs with great judges critiquing you.
04:16Not too much.
04:17You're all a stick like sludge.
04:19It's a big deal.
04:20Yeah, it made me realise that I am half decent.
04:26Lift up slowly.
04:29Whoa!
04:29Yeah.
04:31The whole family is so proud of Luke for how well he's done.
04:36It's absolutely amazing.
04:38Yeah, we're just rooting for him.
04:41I want to make my children proud.
04:43Give them a good role model, someone to look up to.
04:46Show them that sometimes risk is good.
04:49I haven't actually told my children what I've been doing.
04:52I've been telling them that I've just been working away.
04:55So the reason I've not been here is because I'm on MasterChef The Professionals.
04:59And I've made it to the final.
05:00You're a professional?
05:01Well, I was a professional before the show, yeah.
05:04Are you going to win?
05:05Do you think I could win?
05:06Yeah.
05:07Yeah, of course, of course.
05:08You're the best chef.
05:08Dad, you're the best chef.
05:10You're the best chef.
05:15Luke has always had a quiet, calming presence.
05:18But his food is anything perfect.
05:21You have delivered what we've asked for without panicking.
05:24And that's what we want to see.
05:26It absolutely tastes delicious.
05:30Perfect.
05:31That looks great.
05:32I would happily finish it.
05:33I probably will.
05:35The whole MasterChef experience has been eye-opening.
05:38Smells amazing.
05:39It's definitely made me think in a different way.
05:41Luke was always ambitious with the amount of work he would bring into his food.
05:46This is a chef that's cooking in a pub, but he's cooking food at a fine dining restaurant.
05:51Bold.
05:51Gutsy.
05:52And I love it.
05:53Fabulous flavours.
05:54Great ideas.
05:55Beautiful execution.
05:57It's a wonderful, wonderful plate of food.
06:00I think I've been relatively strong throughout.
06:03John Dory is one of my favourite fish.
06:05Hope you're going to do it justice.
06:06First time cooking fish like this on a barbecue.
06:09Each stage, I feel like I can sort of push myself a little bit further.
06:13He's taken on the challenge and delivered a great dish.
06:17Despite Luke's many talents, there have been dishes that didn't quite hit the mark.
06:22Gnocchi just feels soggy in the consomme.
06:26In the MasterChef kitchen, things are different.
06:28Things don't always go to plan.
06:31Pastry, there's not much room forever.
06:34You'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.
06:42To redeem myself, I came back strong and fighting and tried to show them who 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 he is inventable and thinks outside of the box.
07:00I actually asked my wife to give me a brief.
07:04That could be her claim to fame if it goes well.
07:08I think it's really out there, but I think you've absolutely nailed it.
07:12Everything here is reminiscent of the fun of eating fish and chips.
07:17He has delivered time and time and time again.
07:20Tail's coming up now, Chef.
07:22Happy?
07:22I'm happy if you're happy.
07:23Good. You should be.
07:25I'd do it again, yeah.
07:26Get me on the books.
07:27I'll do a shift tomorrow if you want me to.
07:31Beautiful, beautiful work. Well done.
07:36To make it all the way and lift the trophy.
07:38Yeah, it'd be unreal.
07:44It doesn't feel possible.
07:57I 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.
08:09In my early teens, I started to get really into cooking.
08:13Starting to see food could be a really cool and 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 and he would always just throw these incredible parties and he would
08:27cook for everybody.
08:31And I just kept hanging around. I just wouldn't leave him alone.
08:36And now we're here!
08:41When I was in my early twenties, I 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. There was no going back after that.
08:55I got to watch him build his cooking career.
08:59And discover his passion for American barbecue.
09:03Alright.
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 and 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!
09:31We haven't considered doing this professionally.
09:35There's a huge amount of art to barbecue and to smoking.
09:38Good Lord.
09:40It's so much more than just throwing a bit of meat in a grill and hoping for the best.
09:45Outrageous.
09:46As always, you've outdone yourself.
09:47This is amazing.
09:49You know, I 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.
09:58To choose my own menu.
10:00It was phenomenal. It was obviously amazing.
10:04The goal for him is to have his own restaurant and 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.
10:13Dining room there.
10:14Quarter right out the back.
10:15Yeah.
10:15His imagination just gets captured about what could be possible.
10:20One day maybe.
10:21Who knows.
10:23Aw.
10:24I don't think he believes that he's gotten as far as he has in the competition, but I am not
10:29terribly surprised.
10:34Mark showed us his skills right from the off.
10:37Smashed the skills test. I love it.
10:39I now have my eye on you.
10:42Expectations are high.
10:43I'm always trying to focus on bringing like really big flavours.
10:47High impact dishes.
10:50This is a wonderful little dish.
10:52You want to pour directly into my mouth. It is an absolute triumph.
10:59Well done.
10:59Mark is never more at home than when he's got his face over a hot grill.
11:04I love that smokey barbecue, bringing the hay into the equation.
11:08And I think it's absolutely great.
11:11Trust Mark to bring flames in somewhere in his cooking, right?
11:14I'd never put up a dish that I wouldn't be incredibly excited to eat.
11:18You must feel at home.
11:19A little bit. Yeah, definitely playing a little bit more to my strengths here in a pop-up.
11:22Because that is ultimately why I cook is to make people happy.
11:26Get a move on because we want to try this.
11:28You just read my mind.
11:29Hurry up, Mark.
11:30The only way I know how is to be like, look at this amazing thing that I love.
11:33Please eat it.
11:36I definitely want to be having more of these sausages.
11:39Hey!
11:43When Mark started off in this competition, he was big, he was bold.
11:48Refinement was one of those things that we were really looking for in Mark's food.
11:53I think it's messy in your piping. It's not your best plate.
11:58He needs to be refining the portion control.
12:01When they say something and you can see where they're coming from, it definitely strikes a chord.
12:08You don't look happy.
12:10Didn'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 and you really, really smash it out of the park.
12:22This lovage and mustard sauce, it's sensational.
12:25It's the colour of Ireland and it's Ireland on a plate.
12:29I like how your dish is being served. It looks good.
12:32I just feel like I've grown and have such a clearer sense of my food and how it can be
12:38presented.
12:40Finally.
12:42This is refined food. It is very, very best from you.
12:47You are like a painter, huh?
12:49It literally is a picture on a plate. It's a piece of art.
12:55It's crowd-pleasing food and it's always delicious.
12:58If he can do that with his cooking today, the sky is the limit.
13:03To see every different step of the way all laid out, it's amazing.
13:07I think it would be mind-blowing to stand on that final line and to hear them call out my
13:12name.
13:13It would be absolutely incredible.
13:17Yeah.
13:17It would mean the world to me to be able to walk out of this kitchen a champion.
13:21In the biggest possible ladders.
13:24Just got to win it now.
13:26That's all that's left.
13:33Look at all the cows come in!
13:38Let's get moving!
13:41I was born in Carlisle.
13:44Surrounded by farmland and countryside.
13:48It was me, my mum, my dad and my two sisters, Gemma and Gail.
13:53He's always had a nice nature.
13:55The mother would say that he was a perfect child but 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, I was at home baking cakes for my mum.
14:14Music was a big part of throwing up. My dad was really into his music.
14:18Blues and jazz used to take us to gigs.
14:26My first band, Slater Beatty and the Nightmare Boys, we were called.
14:30That was pretty cool.
14:36I ended up going to university and studying drama and film and TV.
14:41He definitely wanted to be a rock star or an actor, but who doesn't?
14:48The last year of uni is when my dad died.
14:52I did feel lost.
14:55I had no reason to try and better myself.
14:59It was in that time when I met Catherine.
15:05We didn't actually meet in person.
15:07I saw a video of him dancing at a wedding.
15:12And I thought, he looks a little bit of me.
15:17I pretty much hunted him down until he decided to meet me.
15:24Kat was the best thing that ever happened to me.
15:26She always pushed me and supported me and believed in me.
15:33I didn't decide to be a chef until much later in life.
15:37I blagged my way into an amazing job.
15:39I just said, really passionate, whatever I lack in experience,
15:42I'll make up for in hard work.
15:44And then from there, I went over to Newcastle and built a restaurant
15:47in the back of an empty warehouse.
15:50This industry is hard, right?
15:52It's a difficult industry to be in.
15:54But I've supported him and he's worked so hard.
16:00My dad always actually told me that I should be a chef.
16:03It's a real shame that he didn't get to see it.
16:06Because, yeah, he would be really proud of me.
16:14Hi!
16:15Hello!
16:17When Gareth Fomian told me that he was going to be on MasterChef,
16:21it was the most exciting news I've heard in a very long time.
16:25This beef looks amazing. Proper rib of beef.
16:28He really deserves it. He's worked so hard.
16:31We're all really proud of Uncle Gareth, aren't we?
16:34And Daddy.
16:37Yeah.
16:40If you had said to me a few weeks ago that I could be the winner
16:44of MasterChef The Professionals, I would have laughed at you.
16:47But I'm really starting to believe that I can.
16:50Cheers, everybody!
16:52Cheers, MasterChef!
16:55Gareth, you are our last contestant entering this competition.
16:59Wow.
17:00Rather large.
17:01Have we got a ladder for that, Milfoy?
17:02I'm sorry, Chef.
17:04I think it was great. I think you did a great job. Well done.
17:08Gareth loves to bring a story to his food.
17:11My fiancé's most memorable thing is the first thing I ever cooked her.
17:15It's delicious.
17:16Main course is memory that I have of family holiday.
17:20It's absolutely knockout.
17:22And cooking for the kids every day at home,
17:24and meatball night is the favourite night.
17:25I like it, he's treating us like a couple of kids.
17:28There are great restaurants that 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 the sleeve.
17:39I'm doing a plum and frangipan tart, right?
17:41Which was something that my grandmother used to make.
17:46I love this.
17:47A masterclass in doing the simple things well.
17:51His journey's been quite extraordinary.
17:53Very nervous at the beginning and then really started to build momentum.
17:56It's been a wild ride.
17:58It's given me a real passion and a fire to 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.
18:08Today I'm making you cheesy chips.
18:10Cheesy chips?
18:12I thought that was absolutely fantastic.
18:15Our guests loved it so much.
18:18Gareth floated straight through to the semi-finals.
18:24Gareth has had highs.
18:25He's also had lows.
18:27Whiskey on a dessert should 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.
18:40The mix wasn't quite right.
18:43Cauliflower, cauliflower, cauliflower cheese.
18:47The balance is just a little bit off.
18:49It's quite monotone.
18:52Gareth found himself fighting for his place in this competition.
18:57However, he came back into this kitchen with a steely determination.
19:00I think it's very clever.
19:02I like it a lot.
19:03Well done.
19:04This chef was not ready to go home.
19:07It really takes every ounce of everything you've got to 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.
19:28I've definitely changed and grown as a person.
19:30So she's looking good?
19:32I've learned a lot about myself.
19:34I've done things that I never thought I was capable of.
19:37Oh my God.
19:38Gareth, you can cook.
19:42When Gareth's cooking at his best, he cooks from the heart.
19:46I couldn't possibly fit any more love into it, chef.
19:48I've put a bit of love into everything.
19:50If he can do that just one more time, he is a serious contender to lift that trophy.
19:56This whole competition has been one of the best things that I've ever done.
20:01It really has changed my life.
20:03The way I think about the future, the way I see the future for me and my family.
20:09I 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.
20:27One more cook-off.
20:29This is career-defining.
20:31This is a life-changing moment.
20:36Into the lion's den.
20:38One last time.
20:57Look at you.
20:58Our final three.
21:00We're so proud of what you have done so far.
21:05Everything that you have fought for has brought you here
21:12This last cook chefs give it everything you've got because at the end of it
21:18One of you will be lifting that trophy. There's no two ways about it. We've got three fabulous chefs standing
21:25in front of us
21:26Three hours three courses for the final time off you go
21:33You can feel it in the air. It's gonna 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 and I think I just need to stick to it and trust the process whatever you
21:45do don't panic
21:48Coming into the final the pressure is massive and I don't know how I'm gonna stand up against the other
21:53guys
21:54But I just need to trust my instinct go in there and do my best let the food be the
21:59talking
22:06I
22:07Luke are you enjoying this moment if I look relaxed? I'm not I've got a lot to do
22:11I feel like the dishes represent me as a chef for a starter
22:15I'm making a breakfast like an English breakfast, so I've got sausage
22:20Bacon black pudding egg, but I'm changing it completely
22:25I like to take a dish that's quite basic something that's very commonly known and try and reimagine it
22:34Luke's starter is a take on a full English breakfast and it's not like any other because it's pasta and
22:39so he's making a raviolo
22:41Luke isn't work shy he's gonna make that pasta dough stripey
22:44He's giving us a squid ink black pasta and a regular one
22:47You don't know how to make your life complicated. It'll be worth it in the end
22:52Maybe
22:56The black pudding he's pureeing in the middle of that we have an egg yolk
23:03He's gonna be very careful in the cooking of the raviolo that that egg yolk one does not burst and
23:08two doesn't get overcooked
23:11I'm gonna be serving on the side a sausage sandwich give him the trophy now
23:16Yeah sausage sandwich definitely took inspiration from Scotland work with Mark Donalds. It was great
23:21It was playful. It's fun, and I decided to add that element into my my meal today
23:26Got two slices of bread and he's made this sausage puree so he's got sausage meat
23:31He's added some seasoning into it sausage 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'll take that
23:40Because they're making a brown sauce almost 20 ingredients in it. We've got plums tamarinds. Yeah, Worcestershire sauce
23:47We've got days. We've got pomegranates. It's gonna have some sweetness some sharpness to it. I
23:53Can't wait to try this breakfast
23:56The main course I've gone for sort of an Asian influence the same sort of flavors you get with a
24:02duck pancake
24:04But most of us have probably even from the Chinese takeaway
24:09I'm serving duck breast making a plum sauce
24:19The cooking of the duck breast on the crown beautifully caramelized on the outside render that fat down beautifully and
24:25roasted to perfection
24:28Luke's gonna braise the duck legs in some star anise and lemon grass and ginger and some plums
24:34They're just gonna strip the meat it's gonna turn that into croquette so nice and crispy on the outside and
24:39that soft melting flavorsome meat in the middle
24:45And then he's gonna take that stock and he's gonna reduce it and he's gonna make that into the 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
25:16Luke's starting with a mascarpone panna cotta and a coffee chocolate cremo
25:22Now that sounds very straightforward, but this is Luke. It is not
25:27It's quite different to a tiramisu. There's quite a lot going into it. I think
25:30He 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 molds
25:46I've got to wait for each layer to set before I can add the next and then I need it
25:50to set fully before I can take it out of the molds
25:54Are you started the layers Luke? Yeah
25:56Yeah, how many are you in one? I've done three. I've just got two more to do
26:00Okay, I've got a little set a little bit. I want to taste the coffee. I want a little bit
26:04of acidity coming through from the actual
26:06mascarpone itself creaminess as well
26:09I'm serving that with amaretto cherries. It does work quite well with the coffee flavor. I'm making a sorbet out
26:15of that
26:17Sorbet's got to be beautifully set. You want to taste the cherry and some of the alcohol running through it.
26:23I
26:23Think Luke's gonna give us a tiramisu like we haven't seen before
26:33What time are we at? One hour has gone two hours remaining. Yes, chef
26:41This cook is everything that I've been working towards for the last couple of months
26:46You just got to come in do the absolute best you can and the best chef on the day will
26:51walk away with the trophy
26:57Mark it's been exciting watching you change and develop. Yeah, I think I've taken away a huge amount of
27:04Refinement it's been a few years since I've been in a fine-dining kitchen and really reigniting that passion and
27:08that love for that
27:10Rigor into food has been absolutely amazing
27:12So what's the inspiration for your three dishes then they're based around the idea of my last meal
27:17They're all of my favorite things to eat and to cook. It's a momentous day in so many ways
27:21So I wanted to do a lot of the stuff that I absolutely love nice like that
27:26The starter is based on like a big freedom air seafood tower
27:30It's one of my absolute favorite things to eat
27:32I'm just trying to bring that to a 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 and just to slightly firm them up
27:49Don't seem for two minutes and keeps all that moisture inside they're cooked slightly, but they'll be effectively still raw
27:54with oysters
27:54Sometimes you just put a little bit of red wine vinegar with shallots running through it touch of Tabasco
27:59He's replacing those with the horse radish, which I think is a great idea
28:03We have sake poached mussels with Camizu Camizu 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 gonna be brining scallops. He's then you're gonna pipe a little bit of champagne gel over the top of
28:20that mark
28:21You were always my favorite
28:23Always I always bring the goods I know again elevated for this master chef kitchen
28:34This will look like a million bucks. I think they'll all taste amazing
28:37I think it's just whether or not I can achieve it all in the time. I've given myself a lot
28:41of work to do
28:43For Mark's main course, we have got a port loin cooks of course on the barbecue. I
28:50Was always gonna use the barbecue for my last cook here and this dish really celebrates the barbecue in a
28:55big way
28:55Every element here touches the fire in some way shape or form
28:59Whoa, he's gonna brine his pork in some sweet tea. He's then gonna put this barbecue rub all over it
29:05All those famous flavors 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 gonna be what's gonna flavor the pork all the way through the cooker
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. He'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 his big cabbage rolls. He's going to do layers of apple lardo
29:36Rolling that up and then steaming it. He's gonna barbecue some crayfish. He's gonna put those in the history cabbage
29:42roll
29:43Crayfish they're delicate this sweet
29:47Will they be lost in that wrap? I hope he puts lots of them in there because that's a flavor.
29:51I 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
30:04I love coffee and doughnuts is like the most amazing breakfast and a very American touchstone
30:09So I wanted to bring a little of that
30:14We've got a coffee espuma coffee flavor bitter really want to get that big flavor in there
30:21That 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 super light
30:34in the middle
30:37We've got malted milk bavois malted milk obviously much love bedtime drink
30:43With a bavois a little bit like a panna cotta
30:45You've got to get the balance of flavors 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 the dream would be to open a restaurant
30:54lots of butchery in-house lots of beautiful
30:56Live fire cooking do you think you've got what it takes to lift that trophy somewhere deep down?
31:01Maybe it's there and if it is I'm going to bring it out today. There's no other day. Absolutely. This
31:07is it the last opportunity
31:10Chefs you've got one hour remaining. Yes, chef wait wait
31:16I can't quite believe this is the last cook in the master chef 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 all the luxury ingredients
31:41She deserves loosely based around one of her favorite dishes um prawn cocktail
31:47brawn cocktail is a dish that's been in pubs restaurants up and down the country four five six seven eight
31:54This is going to be a little bit different though. It's been inspired by his trip to italy
31:57We've got some beautiful fresh longest things that is great that 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. It's got that slight kind of sour yogurty
32:15twang to it
32:17It's going to be a little bit on the sharp side. You've got to get the balance of that just
32:20right
32:22The langoustine heads i'm going to cook them over the barbecue like we were doing in italy just want that
32:28barbecues charred smoky flavor
32:31caramelized
32:34Perfect perfect perfect perfect to give you the flavors of the mayro sauce we've got a long steamed mayonnaise also
32:40got a tomato twill
32:42Look very fragile
32:44Delicate hands are needed
32:47They broke one of them is just broke. Yeah, don't throw them away. Yes, sir
32:52Just in case but also you have got more mix. So do make some more. Okay
32:56Don't give up
32:57Want them to be perfect. I really need to start pushing
33:02The next dish is for my dad based around when he used to take us foraging in the woods for
33:07mushrooms
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 chicky 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
33:40It could be a disaster
33:42It's a risky thing to do, but it's the finals of Masterchef the professionals
33:47King moist delt mushroom. It's meaty on the side. We have tarragon mayo tarragon with chicken
33:55Match made in heaven
33:57We have a Madeira sauce for basic that would be the chicken wings, which he's 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
34:14I love a potato
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 whenever we went around to my partner's families as
34:30we were leaving
34:30They'd always say one foot road or we'd have a brandy and no matter how expensive or cheap it was
34:35Yeah, they don't go with that sweet smooth eyes
34:39You know you're drinking
34:43Cat's brother passed away recently
34:46But he was the one who pushed me into being a private chef
34:49To give me the confidence to to go it alone and cook my dishes. So yeah, I owe him a
34:55lot
34:58The brandy alexander is normally made from brandy cream and cocoa
35:02But what gareth has done is picked those elements apart to create this dessert
35:05We've got a milk chocolate cremo and a doctor 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 caramelized condensed milk and 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 got to be soft and crunchy make sure they're not overcooked because they
35:27can be quite bitter
35:30And then on top of that we got some poached pears
35:33It was the first thing I did in the skills test. So yeah, it's fitting that it'll be the last
35:37thing I serve in my dessert
35:39The 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 and knocks your socks off one of the
35:50two
35:52Big big big flavors here. They will all work only if he's got the balance just right
35:59Chefs you have 30 minutes left
36:03Serve the three most amazing dishes of your career so far. Yes chef. Yes chef. Yes
36:11Yeah, I've got really picked out the pace now gonna be a struggle to get everything done. I just really
36:16need to pull my finger out right now
36:23You're gonna be all right very 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 10 minutes left this is very intense
36:44How's the duck Luke? Yeah, I'm happy
36:48Yes, but that port looks incredible. Yeah, it's coming very very nice make sure you've got everything on the plate.
36:54Yeah
36:58There is only six minutes left
37:06How's it set?
37:08Yeah, it's come out nice
37:12You're almost there chefs come on
37:14Are those your menus? Yeah, you've got three minutes. Yes chef. You have got to move it
37:25Mark let's go
37:31Right chef we've got 60 seconds left
37:39Come on
37:40Mind your doughnuts
37:43You got 10 seconds. Yes chef they've got to come out
37:50Are they cooked they're not cooked that's it time's up
38:00Mark coming up
38:08Mark looks fantastic
38:10It's refined can't wait to get going
38:14Mark's final menu starts with a freedom air a seafood platter of diced scallop with a champagne gel
38:23pickled celery and fresh grape
38:25Sake poached mussels
38:27Dressed in white soy kumisu
38:30And barbecued nori oil
38:32And an oyster topped with horseradish cream and caviar
38:41The scallop or the sweetness of the grape the herbal notes of the celery and then just that cheeky sparkle
38:48the notes of champagne in the jelly
38:50It's fresh followed by the mussels. You've got the kumisu in it
38:54So it's a little bit off of that clever seasoning with the smoky notes of the nori that you've just
38:58ran over the grill
39:00Wonderful. Thank you very much. Thank you
39:02My favorite of all three of these has to be the oyster and I love the way you brought the
39:07horseradish heat into the cream
39:08And of course finished with caviar. Yeah, why not?
39:12You've taken the three different elements and just made them sing in their own unique way
39:17I love the sweetness of those little scallops the muscle which is pretty punchy
39:21But the star of this show is that oyster. It's a very sort of modern take honest freedom air and
39:27you've done it justice
39:31For his main course
39:33Marcus served a southern style barbecued pork chop in a spiced paprika rub
39:39With a hispy cabbage roll filled with crayfish tail
39:43apple and burnt leek pesto
39:45And a hot pepper puree
39:48Finished with a pork and crayfish sauce
39:55The pork chop it's
39:57So wonderfully cooked with the rub that you've made it's got smokiness from the barbecue what you love to do
40:04It's you on another level
40:08Your hispy cabbage you have got that crayfish flavor thing. That's fabulous. I love your pepper puree
40:15You got heat the sauce. I love the fact you put the crayfish through the stock. That's great
40:21That's probably one of the nicest pork chops i've ever eaten
40:25This is everything you love about cooking of the deep south just refined
40:31This is a really really good dish. Well done. Thank you very much
40:36For dessert mark has made a malted milk bavoie
40:41Topped with a cocoa nib tuile and blackcurrant gel
40:47Finished with a coffee espuma
40:50Obviously, there's one element missing. We didn't quite get the beignet
40:58What I have here is a bavoie that's possibly the lightest bavoie i've ever had and I love the flavors
41:04of malt that's running through this
41:06The tail it's got the crunch. It's got the nibs the coffee espumas
41:10Sometimes those espumas they know they either love you or hate you. It's too thick
41:14This is definitely too thick
41:16You're not happy with that and that's fine, but this is a delicious dessert
41:21I love the addition of the blackcurrant gel. It's brilliant. It's just kind of got that acidity
41:27You see a dessert on a menu and 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 put it ain't on there
41:35There is some lovely flavors running through this though. I have to say thank you very much
41:41You've cooked a great menu mark with real passion
41:44And I think this competition has got the very very best out of you
41:49It's refined you and that restaurant you mentioned earlier on can't wait for that to open
41:56It's hard to put into words what this competition has meant to me personally and as a chef in my
42:01career
42:02I 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
42:19I'm immensely happy with the feedback. I got there. I think I put forward dishes that I believe in
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 it's so precise just wonderful it looks great
42:48For his starter luke has served a twist on the english breakfast with the black pudding and egg yolk raviolo
42:55striped with squid ink
42:57Topped with crispy bacon
43:00served with a sausage sandwich and brown sauce
43:03and brown sauce
43:08Yes
43:14The raviolo it's cooked beautifully you've got that kind of earthiness the richness of the black pudding in there
43:20It's softened by the egg crispy bacon obviously they all work beautifully
43:26I think the pasta is creating something that shows skill that's what this is
43:31It's clever it's smart it's you it's the start of a great menu well done
43:36And not only that you go and give us a sausage sandwich
43:40Fun and delicious the sauce you made there's the sweetness of the date lots of spices
43:46What a fun take on an english breakfast
43:53Luke's mane 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
44:13Ducks beautifully cooked rendered just right pink rested love that your duck leg it's got lovely aromats running through there
44:21You've got chili in there too chopped up spring onions and then you've got that sauce running through
44:26I love this. I think it's very clever
44:29Great job
44:32I love the celeriac I love the way you rolled it out and then rolled it back and it just
44:37makes it so much lighter
44:38It sucks up all those flavors that you poached them in it all works beautifully
44:45The sauce you took the cooking liquor from the legs of the duck and added that so it's got the
44:51spices and more of the fruit running
44:54Through it there's a hint of soy. I mean you couldn't get two different plates your english breakfast followed by
44:59duck and pancakes
45:03For dessert luke has made his version of tiramisu
45:09layers of mascarpone panna cotta and chocolate and coffee cream
45:14In a thin chocolate shell lined with mascarpone cream
45:18served with an amaretto soaked cherry
45:22And an amaretto cherry sorbet
45:30I think the flavor that sits with inside that little chocolate log there is the essence of what the best
45:37tiramisu is all about
45:38You've got the coffee perfect not over sweet not under the mascarpone the way it's set working beautifully
45:46I Love the addition of the cherry sorbet. It's very reminiscent of black forest with the chocolate with the cherry
45:54This is a very very delicious and well executed dessert
45:59The one standalone cherry here that's been soaked in amaretto kind of wish you had a bowl of of those
46:07However, there is nothing here that I am not enjoying. Thank you
46:13Luke it's been a real joy to watch you develop throughout this competition
46:19You are so much more confident lift 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
46:45I'm going to try and bring it out of the competition and do it in my own kitchen
46:47I was going to cry for a minute
46:51The judges feedback was far beyond what I was expecting
46:55It's very emotional that I could definitely feel sort of a lump in my throat in there sort of trying
46:59not to
47:00Sob like a boy
47:02It 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
47:29a 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
47:50You'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 you were struggling
48:06It's very very precise
48:08And the little Mary Rose style sauce that sits around the outside
48:11Slightly caramelised langoustines
48:13That's just delicious
48:15Thank you
48:17It's such a delicate dish
48:20Yet it's gutsy
48:23What a great way to start this menu
48:25Brilliant job
48:26Mum will be proud
48:28Thank you
48:31In memory of his dad
48:34Gareth's mane is chicken and chips
48:37A chicken breast roulade wrapped in a chicken and truffle mousse
48:41With king oyster mushroom
48:43set puree and tarragon mayonnaise
48:47Served with a side of shoestring fries
48:50Finished with a Madeira sauce
48:58The cooking of the chicken breast on the inside
49:02So it's still tender
49:04Brilliant
49:04The set puree
49:06It is smooth
49:07You can taste the mushroom flavours through that
49:10The tarragon mayonnaise
49:11Very well thought of because chicken and tarragon work so well together
49:15The king oyster mushroom is so meaty
49:18It's indulgent
49:19Thank you
49:21The chicken is perfect
49:23The mousse is brilliant
49:25I 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
49:39They're crispy
49:40They're crunchy
49:40I love the fact
49:41You've also added set powder onto it
49:43And then just to finish it off
49:44You 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 fiancee's family
49:57Gareth's dessert is a twist on the brandy alexander cocktail
50:01A layer of milk chocolate cremeux
50:03And dolce de leche cremeux
50:05Topped 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
50:44And some kick
50:46To get that balance of the brandy the ginger heat
50:48And to make it work with this cremeux
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
51:00It'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
51:18Gareth three very different stories
51:20For three or four very different people
51:22Who mean something to you
51:25You finished off with an absolute knockout three course menu
51:28Congratulations
51:29Well 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
51:43I'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
52:01So you want that
52:05I'm feeling absolutely delighted
52:08On top of the world
52:09They were the most important dishes I had to cook
52:11Thank you to my mum
52:13A dish from my dad
52:14Father and brother-in-law
52:15I was really glad that I did them all justice
52:23Well done guys
52:25Well done to everyone
52:26That was such a hard cook
52:29Oh my god
52:30What 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
52:41Our three finalists took this year to a whole new level
52:45And 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
52:57Has had the biggest highs, the biggest lows
52:59But he's taken it on board
53:00And what we saw today was him really kind of finessing
53:04Three great plates of food
53:06The 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
53:38And he cooks from the heart
53:39We 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
54:07We can all leave with our head, tail-tie
54:11It's been a journey
54:14Hopefully, the journey's just beginning
54:19I'm in
54:20I could be someone better if I pulled you in closer
54:23Feel the things and I knew I was supposed to
54:27But who am I, who am I
54:31I'm the man who can't be loved
54:37That was a fabulous final
54:38Outstanding cookery
54:40And all three of you should be incredibly proud
54:44It'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
54:55There can be only one winner
55:01Our professional MasterChef champion is
55:05Who am I, who am I
55:09I'm the man who can't be loved
55:18Gareth
55:22Well done mate
55:23Well done
55:23That's really amazing
55:25Well done
55:26Well done
55:27Well done mate
55:30Thank you
55:31Thank you
55:31Thank you
55:31I can't believe it
55:32Mark, Luke
55:34You'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 chefs
55:41Thank you
55:42Well done mate
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
55:53It's going to take a couple of days to sink in
55:56But 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
56:06To 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
56:20Thank you
56:21What, Doug, congratulations
56:22Thank you so much
56:23All right, thank you
56:24This means everything
56:26It's the best feeling I've ever had
56:28It's absolutely incredible
56:29I'm over the moon
56:30Thank you
56:30Well done, congratulations
56:31Cheers Gareth, well done
56:32Champion, well done
56:34Thank you
56:35Gareth's food
56:36It's bold
56:37It's flavoursome
56:38And it's from the heart
56:40He has gotten better and better with every challenge
56:45And his final three dishes today showed that they were faultless
56:52If I've learned anything through this competition
56:55Cooking food that you believe in and cooking from the heart can take you a long way
56:58He cooks with love and he cooks with passion
57:01And that's why he's our champion
57:07I
57:08I won
57:09Oh my God
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
57:23It'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
57:42to the
57:42My friends at home are in pain
57:45Joking back out of 8th
57:47I keep moving to the rhythm of it
57:51Can't be responsible for everybody
57:54The mad streets power on my bones
57:57People took right out of their home
58:00I jackie navigate to the Penny
58:02He lost his job again in January
58:05At night she's hearing him cry
58:08Getting spins out of...
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