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00:02Tonight, Marco stirs it up.
00:07It's not even funny, Marco. Do we?
00:09Wow.
00:11It's probably the worst thing ever.
00:14They're going to find it very hard.
00:16I think it's going to be absolute chaos tonight.
00:19We don't really know what's going on.
00:22I think there could be a few f**ks tonight.
00:23I haven't got a clue what I'm doing.
00:25Beginning to panic. I have no idea what I'm serving tonight.
00:35Annika, she's all over the place.
00:37I'm just trying to do my best.
00:37No use to man or beast.
00:39I'm trying that.
00:41Just horrible.
00:42Service tonight was absolute mayhem.
00:45I think Davy was sabotaged.
00:47Oh, no.
00:48Shh, don't tell Marco, don't tell Marco.
00:49What is that?
00:50Chaotic.
00:52And one more must go.
00:56Ha, ha.
01:20What is that?
01:23Alright.
01:24No, no, no, no.
01:25That's a good idea.
01:33Welcome to Hell's Kitchen, the restaurant that's already been described in the new Egon Roney guide as closed from next
01:39Monday.
01:40In the kitchen, our chefs are waiting to see which of them will be sacked later tonight,
01:44whilst in the restaurant, celebrity diners are enjoying the kind of intimate romantic moments
01:48that can only be achieved by having a camera crew standing next to them.
01:52The viewers of last night's show will have seen Radio 1's Jo Wiley kiss me whilst I was trying to
01:56present a live link.
01:57She's now sitting up taking light refreshment.
02:00But for our chefs, yesterday was a day of changes, because at the morning meeting, Marco had a big surprise
02:05for them,
02:06the biggest surprise since he drained away his bath water and found a dead badger in the plug hole.
02:10Would the surprise be new team members? Would it be old team members back again?
02:14Or would it be the new British menu that we said was the surprise on yesterday's show?
02:18I don't know. I'm trying to guess what our surprise is.
02:25And then I thought, what about other people living with us?
02:29No, no, no, no. Why not?
02:31That's what I said, yeah, I know, get Jim back. That'd be a surprise.
02:35Maybe not Jim, but maybe not, maybe just a new, something new.
02:39Oh my God, this surprise is just killing me.
02:44If I walk in and it's literally like gloves or better aprons or better hats, I'll go wild.
02:57It's nothing.
02:58Come in.
03:00Where's the surprise?
03:02There's no demonstrator.
03:03We were so excited thinking what was the surprise that we couldn't wait to come in.
03:07It's cold today.
03:10You got the day off.
03:12Have we?
03:13Have we?
03:14We've got the day off.
03:15He's lying.
03:16Oh, don't, that's not even...
03:17Do we?
03:22No, you wouldn't tease us like that, would you?
03:24Yes, I would.
03:27No, you haven't got the day off.
03:28You've got a very hard day, trust me.
03:30Because we were all told we had a surprise, and I was thinking it's one kitchen.
03:33And I thought we were going to go to cinema or have a day off or something, because it's
03:36been so, like, oh, hard work.
03:39But I told you you'd like your surprise, didn't I?
03:41Yes.
03:42This morning, we were going to change the menu.
03:46Wow.
03:47So we've got a bit of excitement, haven't we?
03:49I'm not saying we make it easier.
03:51We just make it different.
03:53I don't know what I feel.
03:54It's taken us, you know, a few days to really get the last one set in stone.
04:00I think it's going to be absolute chaos tonight.
04:02So what we're going to go now is English.
04:05Sausage and mashies.
04:06Not quite that, though.
04:10So it's just...
04:11Shepherd's pie!
04:12Shepherd's pie, lovely!
04:14It's a whole new dessert menu.
04:15Fish pie, Dublin Bay prawns, scallops, wild salmon, terbots, smoked haddock and butter peas.
04:22And we're going to make it slightly old-fashioned again, like nice old-fashioned lobster cocktails.
04:27Basically, this is the best of British.
04:29Yeah, no, it's a lovely menu.
04:31And really, it might seem very simple, but I think it is something...
04:34I think it's really posh, this menu, actually.
04:36Yeah.
04:36I know it's good.
04:37So I think really posh people like proper food.
04:39I think it's good to keep on introducing new ideas, new dishes.
04:43And I think if I was here for 17 days with Marco, I think I'd want to learn as much
04:48as possible.
04:49Some of the reasons why I've chosen some of the dishes is because when I started cooking in the 70s,
04:54in the north of England, a lot of those dishes were on the menu.
04:57I think you can have very nice, basic food, whether it's a steak pudding, fish and chips.
05:04Make it luxurious.
05:05Make it special.
05:05A lot of the dishes which are on this menu, I like to eat myself.
05:09Do I like a lobster cocktail?
05:10Yes, I do.
05:11Do I like a shepherd's pie?
05:13Yes, I do.
05:14Do I like a grilled oversell?
05:16Yes, I do.
05:17It's food that we all grew up with.
05:18And if we can give the customers the best fish pie they've had, the best steak and kidney pudding they've
05:23ever had, great fish and chips, I think that's good.
05:28And that's our challenge.
05:29Are you happy with the menu?
05:30No.
05:31It's a nice-sounding menu, I must say, but, oh, gosh.
05:34I've got, like, one, two, three, four, five, six is it.
05:38I can't believe we've got a new menu now, just as we're all just feeling confident and comfortable with the,
05:44like, the previous menu, and he's had to go and mix it up by giving us a new one.
05:49This is harsh, this, Marco.
05:51I can't believe you've done this.
05:52Suffice it to say, we may not master all of these by this evening.
05:56I'm here to look after you again.
05:57Have I looked after you for 10 days?
05:59Of course you have.
06:00It does worry me because Marco will expect the highest standards.
06:03We can't possibly learn these by tonight.
06:07Any questions?
06:08Tim, Matthew, myself.
06:10Have a good day.
06:11Okie doke.
06:14Question one, then.
06:16How do we learn to cook 19 new dishes by 7 o'clock?
06:19So does Marco like lobster cocktail?
06:21Yes, he does.
06:22Does he like shepherd's pie?
06:23Yes, he does.
06:24Does he ask himself a lot of rhetorical questions?
06:26Certainly appears to.
06:27Yes, they'll be cooking classic British grub, like oyster and cocktail, lobster cocktail and asparagus in truffles, the sort of
06:34thing you're probably eating in front of your television right now.
06:37And Marco gathered his acolytes around him for another masterclass, a light and slimming dish of poached seafood, if it
06:44weren't for the lashings of butter, eggs, cheese, cream and wine.
06:48What we are going to do now is we're going to make a fish pie, which is on tonight's menu.
06:54So the people this should really interest is Annika and Paul, since they all will be making the fish pies.
06:59What we have is we have a classical fish velouté or fish sauce, fish cream, whatever you want to call
07:03it, sauce normand.
07:04What is the velouté made of?
07:07Equal quantity of you can either make it white wine, fish stock cream.
07:10So say you do a litre of white wine, a litre of fish stock, a litre of cream.
07:14So white wine reduced down to a syrup.
07:17Yeah.
07:17Fish stock reduced down to a syrup.
07:19Yeah.
07:19Cream brings the bowl cooked for about five minutes.
07:22Leeks, baby leeks.
07:23Yeah.
07:23Selection of fish.
07:24Within there, there is turbot, salmon, smoked haddock, scallops, griot cheese and cream potatoes.
07:32So I would say it's about three ladles, OK?
07:34Let's approach our fishing.
07:36Is that the velouté?
07:37Yeah.
07:38So if we move over to the stove.
07:40In your usual places.
07:42Yeah.
07:43What we're going to do now with our fish first is season our fish.
07:49So basically what we're doing is poaching our fish in the fish cream, which then again puts flavour into the
07:54fish cream.
07:55A little lemon juice.
07:57I mean, fish pie, I've got to say, is one of my favourite lunches.
08:01It's a proper lunch with peas on the side.
08:03So my fish is cooked now, yes?
08:05Yes.
08:05It's been poaching for about a minute.
08:10A few leeks.
08:11A little bit of egg.
08:14A little bit of cheese.
08:15And then...
08:17And then...
08:18A little...
08:20A little...
08:20A little bit of egg.
08:24Twirl, fat.
08:29That's it, it's done.
08:30Oh my god.
08:31Are you worried?
08:32Ah...
08:33Oh, my God.
08:35And then what we do is...
08:36Under the grill?
08:37Under the grill.
08:39How long for?
08:40You'll see.
08:43We started cooking that, what, five minutes ago?
08:45Yeah, five to six minutes ago.
08:47So if you were at home making it, the reality is,
08:51you have all those little bits done in the daytime.
08:54You just keep them in your fridge.
08:55And then when it comes to cooking your six friends for dinner,
08:57just get a big frying pan, put your sauce in, put your fish in,
09:00put your dish in the dish, pipe on your mash or fork it on,
09:02whatever you want to do, whatever your preference is.
09:05And then you've got your dinner, haven't you?
09:07Not a digger, is it?
09:09And there is one fish pie.
09:12Mine's not going to look anything like that, just so you won't know.
09:14That's what it should look like.
09:16Well, that's what mine looks like.
09:17Yes.
09:17It was just the most divine dish, I think.
09:19Oh, I mean, I've never tasted fish pie like that in my life, ever.
09:23It's stunning.
09:24So it's now time to cook your own lunch.
09:27Right, we've got our three dishes.
09:28Yeah, three dishes there.
09:29They're really over-boiling now.
09:31Yeah, go.
09:32So, let's spoon it out.
09:35It's fantastic, though.
09:36Eh?
09:37Amazing.
09:38Good, isn't it?
09:39Best fish pie.
09:41I saw Peter's Nan made the best fish pie in the world.
09:44Sorry?
09:44Which is second now.
09:46Who's that?
09:46Peter's Nan.
09:47I think I'll definitely be making that at least twice a week,
09:50because it is just fantastic.
09:52And I saw Peter's Gran was actually the best fish pie maker in the world.
09:57But I think Mark is beat up by this much.
10:00Hi, love.
10:00Potato next.
10:01Oh, my God.
10:03Well, I'll do mine first so it looks a mess,
10:05and then you can all laugh, and then...
10:07The grill on, love.
10:12There's enough there for you.
10:13I'll get some more for you.
10:14That's all right.
10:15Try and stutter it, just in the middle,
10:18stutter it and do a little bit of an artistic thing.
10:21Mark, it's a bit like a dog turd.
10:24Very nice.
10:25You say you do art at home?
10:26Yes.
10:27Pardon me, you too.
10:28Bit too much sauce.
10:29Yes.
10:29That's quite pretty.
10:30Ordered in the microwave.
10:32Nice chunks of fish, good.
10:34Do you want some peas?
10:35Just peas.
10:36Just peas.
10:37What's it like?
10:38It's cookies.
10:39Very funny.
10:40Very nice.
10:41Thank you very much.
10:43Enjoy your lunch.
10:44I will, of course.
10:44Thank you very much.
10:45Do you want that?
10:46I don't want to.
10:46That's good, Brian.
10:48Not too much sauce.
10:49No.
10:49Just check the other fish if I was you.
10:51Okay.
10:51If not, we'll put it back under the grill.
10:53Do you know what I'm saying?
10:54Okay, not to worry.
10:54Mine was kind of still raw.
10:56I said it was more sushi than fish pie.
11:05Welcome back to Hell's Kitchen,
11:07now offering traditional British food
11:09served in the traditional British way.
11:11Lukewarm by Australian waiters on a minimum wage.
11:14Let's see who's flying the flag tonight
11:16in our restaurant.
11:18That's Lee Ryan, former contestant.
11:20He left vowing never to darken the doors
11:22of Hell's Kitchen again.
11:24Nice to see him back.
11:26And that's Andrew Castle, GMT presenter
11:28and former tennis star.
11:30He was complaining earlier about the terrible service.
11:33That's rich coming from him.
11:35So before the break,
11:36we saw it was all change in the kitchens
11:39and a new menu for our chefs.
11:41That's a master.
11:42The first thing they had to do
11:43was completely forget the old menu.
11:45So for once, Annika had a head start on everyone.
11:53It's going to be hard doing this tonight, isn't it?
11:55Completely different menu.
11:57Yeah, they've had the rug pulled from under them.
12:00They haven't got a clue what's on the menu, really.
12:02And tonight will not just be a busy service,
12:05but it'll be about teaching them
12:06how to do things again.
12:07You have to do it while it's hot.
12:10You have to do it while it's hot.
12:11Okay, take him out. I'll do it.
12:13There's only so much work I can do, okay?
12:14Okay, mate.
12:15You can see today that they're tired
12:18and they're struggling
12:19and they're not getting to grips with it,
12:21but we've got a few more hours yet before service, so...
12:24Millilitres, that's 1,000, so I did...
12:27Why did I go into the air?
12:28I think tonight's going to be very difficult, really.
12:31I think it scared them
12:32because they were in a comfort zone, you know?
12:34They got used to the dishes they were doing
12:36and they're doing them quite well,
12:37but now it's just back to day one, basically.
12:40Driving me up the wall today.
12:42Matt, I can only do what I'm shown,
12:43and I saw that's how Paul was doing them with Marco,
12:46and that's why I've copped doing it exactly as he did them, okay?
12:49So, you know, I'm just trying to do my best.
12:52Just leave them, then I'll do them.
12:53The real pressure will be on me and my two sous chefs
12:56showing them how to do things.
12:58You've got to try and help me a little bit, man.
12:59I can't do all this work on my own.
13:03I'll tell you what, Matt,
13:04honestly, just tell me what you want to do, because...
13:07No, I'd like when I asked for something
13:08for you to get it straight away
13:09rather than, like, half an hour later.
13:11It would be just too easy
13:12to flare up and storm out,
13:15but you just don't want to let down the team.
13:17You've become very determined
13:18to get through it somehow.
13:21I feel like I've done no...
13:22just a lot of writing and listening.
13:25Today?
13:25But not actually getting stuff done.
13:26I've just peeled potatoes, shallots,
13:28and been chatted up and mad.
13:30That's all I've done all day.
13:30The new menu probably is probably the worst thing ever
13:35because it's not really done anything.
13:37All we're doing is writing stuff down,
13:39but I've not really made any of them yet.
13:41Right, you just need to finish putting these in here
13:43and then the sugar.
13:46What, you're looking at each other for?
13:47You're bringing it down.
13:48Come on.
13:48Let's go.
13:49I think I've just gone stupid now
13:51because I'm so tired and so worn out
13:54and I just want to play and mess about.
14:07Let's go.
14:08Make sure you cut out.
14:09We should go in with clotted cream.
14:10Okay, well, if you start on that,
14:12we're going to have a little time out, aren't we?
14:13Yeah, if you just start on that,
14:15we're just going to let it come in.
14:16Yeah, I would love it.
14:17How are you?
14:17You're looking really good today.
14:18I'm good. How are you?
14:19Really well.
14:20My sous-chef Rogers, he's got his bitch on today.
14:23He doesn't like when I kind of yap back.
14:25I think he thinks I'm a little Jack Russell.
14:27I'm back at school.
14:30I've got the Spice Girls song now in my head.
14:32Yeah, like that.
14:34Victoria Beckins like this.
14:35She's like that.
14:37One, a million, two, a million.
14:39Go on then, Roggie.
14:40Roger, come on.
14:41I think some people react differently to stress
14:44and because of the new menu,
14:47some people go very insolent, very slow
14:49and they went just more crazy and mad.
14:52He's going to kill us, isn't he?
14:54Let's eat it.
14:54Call them the kids now.
14:56It's like being at home.
14:57I've got a four and seven-year-old
14:58and there's not a great deal of difference.
15:00I made you a little hack.
15:05I think you're spending too long together, you two.
15:07Don't worry, I'm just going to do it all myself.
15:09Oh, no, please, please.
15:10It's fine. It's fairly fine.
15:11Oh, no.
15:11You know, I think everyone's just so tired
15:13that we're just like, ugh, let's just fail tonight.
15:15Let's just feed ten people
15:16and finish early and go to bed.
15:22I'm not sure it's a great idea for Brian
15:24to pretend to be a Spice Girl.
15:26The mere mention of Scary and Ginger
15:27might bring back bad memories of Jim Davidson.
15:32Oh, Adele, I've got no idea what I'm doing here.
15:36I have no idea what I'm serving tonight!
15:44We're all feeling like it.
15:45Abby's got no idea she's on desserts.
15:47Annika's got no idea.
15:49Paul's got no idea.
15:50Adele's got no idea.
15:51As does Barry, none of us know what we're doing
15:52because we've not really had the opportunity to today.
15:56Well, how are we going to learn these dishes?
15:58Are we going to learn them on the night?
16:00Is that the idea?
16:00Yeah.
16:02All new dishes, so they're going to have to learn on their feet,
16:04which is always tough.
16:05No matter what I share them during the day,
16:07they're going to find it very hard.
16:10Losing the will to live.
16:11I have lost the will to live.
16:14Do you know what, Annika?
16:15We're going to do it all together.
16:17I haven't got a clue what I'm doing.
16:19It's an hour to service, and we're still not ready.
16:22We've got loads to do.
16:23Do you know what?
16:24This is what it's worth to get.
16:25Just be a bit more respectful
16:26that I actually put my weight itself out for all of you.
16:30We really are in the period, aren't we?
16:31Yeah, no, we are.
16:33It's morning we changed the menu,
16:35so really you've got to follow us and learn quick,
16:37but use everything we've taught you.
16:40Okay.
16:40Tonight's going to be hard for you
16:42because you haven't seen a lot of the things.
16:44Don't panic.
16:46I haven't seen any of you.
16:46We've still only ate half the things.
16:48But don't worry about it.
16:49Am I panicking?
16:50Yes.
16:51Yes, because you're lacking.
16:52You do not be, but I'm panicking.
16:55No burns tonight for you, boys.
16:56Exactly.
16:56I'm wearing my gloves.
16:59Girls?
17:00I just, when he says girls, I just turn around.
17:02I'm boys, sorry.
17:03It's okay.
17:03I've still got...
17:04I've got six sisters.
17:05Mom used to go girls, and I'd be like, yes.
17:07So I wouldn't worry about it.
17:09I know you don't know much of the menu,
17:11but, I mean, do we?
17:13I know, that's putting it politely.
17:15Do we?
17:15I'm just putting it very politely.
17:16I mean, you know, it's going to be a very easy night.
17:18I can, I know it now.
17:21I think Matt might walk off tomorrow.
17:23I think Roger's going to strangle me
17:25for some strange reason tonight.
17:27I might strangle myself.
17:28But also, I'd like to say good luck to all of you.
17:32Good luck.
17:41Watched on telly.
17:42Couldn't wait to be here.
17:44I want Barry McGligan's potatoes.
17:46They've been raving about them for so many nights.
17:48I'm sitting on the set here, I'm drooling.
17:52We've gone for blue.
17:54We actually thought we were voting for red.
17:56But I'm pleased because I really like Barry.
17:59And I really like Abby.
18:01I'm loving it.
18:02I love the enriance.
18:04I love the staff.
18:05They're very sexy and good looking.
18:07Especially the waiter with the nice tie and the glass.
18:10Oh, here he comes now.
18:12Do you know what?
18:13You look like Will Young.
18:18To be this close to the kitchen behind
18:20is quite disconcerting.
18:21And they keep kind of dipping their fingers into the food.
18:23We're on the blue team.
18:24I just saw Paul Young do something with his finger.
18:26I did as well.
18:28Marco Samash, Pete Waterman, blue.
18:31Blue team, one fish pie, one fish cake,
18:33one shepherd's, one fish and chips.
18:36Yes, Marco.
18:37We'll have everyone.
18:38Marco Samash, red.
18:40Sid Owen.
18:40Here we go, guys.
18:41Yes.
18:43Two lobster, one turbot, one fish cake.
18:45Yes.
18:46But right now, no starter.
18:47Two lobster.
18:48Adele, where were the starters on that?
18:50Lobster.
18:51Two lobster.
18:53No.
18:56Coming up, while there's chaos in the kitchen.
18:59A lot of fish pie.
19:00Yep.
19:01Yep.
19:04Marco heads to his office.
19:06I've been here all night.
19:08Look, I've got boxes, everything in here.
19:20Welcome back to Hell's Kitchen, where due to Marco's reshuffle,
19:24pig's trotters are now off the menu.
19:26They'll be sorely missed, not least by the hundreds of trotterless pigs
19:29lying flat on their backs all over England.
19:32So, Hell's Kitchen has a brand new menu.
19:34Annika's got new pies to cook, Brian's got new desserts to make,
19:37and Barry's got new things to put potato on.
19:40And yesterday, maitre d' Nick took time out to explain the new dishes
19:44in more detail for you, the viewer.
19:46Shame nobody thought to do the same thing for the chefs.
19:52As of today, we're going to be doing a new menu.
19:54Thank you very much.
19:55You know we have a British menu tonight as well.
19:57Lovely, marvellous.
19:59The pressure is on everybody,
20:00because it's been like starting from scratch again in a new opening.
20:05We're going to be having the finely smoked salmon on a plate,
20:09lobster cocktail,
20:11a fantastic organic shepherd's pie.
20:14I've had a look at the menu,
20:15and I'm thrilled that they've changed the menu, to be honest with you.
20:18It's, um, the shepherd's pie.
20:20It's absolutely what I'm going towards.
20:21It's a really good British menu,
20:24so I'm very hopeful this is going to be...
20:26We're going to get fed, and it's going to be very good.
20:29A great dish also we'll be serving for the English hunter
20:31is a nice partridge pie baked in the oven with some giroles.
20:35Wonderful main course.
20:37Good food. I mean, just plain cooking,
20:39and, hey, if you get plain cooking wrong,
20:42you're really in trouble, ain't it? Let's be honest.
20:44I'm fairly confident tonight. It'll be fantastic.
20:47What I'm really excited about is the dessert.
20:51Mother's favourite, a nice lemon meringue pie.
20:54Beautiful after maybe a heavy main course.
20:56Also, we'll be serving a fantastic sherry trifle
20:59and a nice martini glass.
21:00One of my favourite desserts tonight
21:02will also be serving a raspberry Eaten mess.
21:05Eaten mess.
21:06We know all this food,
21:07so we'll be able to judge it the way we should.
21:09We've grown up with it.
21:11I'm just worried because, obviously,
21:13we haven't really had time to prepare.
21:17Pressure is on everybody.
21:19I'm sure we'll get fed.
21:21You know, they know what they're doing,
21:22so, um, if not, we'll just get pissed.
21:26You can just feel the pressure in the whole building.
21:30It's just electric at the moment,
21:31so I really do hope we all put it off tonight
21:34because there's a lot riding on this.
21:41Yes, trifle, Eaten mess, fish and chips.
21:44The menu couldn't be more British
21:46if it went to Malaga, got drunk and punched a foreigner.
21:48So, new menu, understaffed and ill-prepared.
21:51You could be forgiven for thinking
21:53it would only be a matter of minutes
21:55before the whole operation collapsed into chaos.
21:57But you couldn't be more wrong.
21:58It actually took seconds.
22:06Sorry, could I have the asparagus?
22:08Salmon and turbot, please.
22:09One turbot, one fish cake.
22:11Two lobster.
22:12How do we do the two lobster?
22:14Well, because it's in the office, isn't it?
22:15Oh.
22:16The reason why I did the cold starters in my office
22:19is because it's like a larder.
22:23It's air-conditioned, it's chilled.
22:24And when working with shellfish,
22:26you can't have them in a hot kitchen.
22:27I've been here all f***ing night.
22:29Look, I've got boxes, f***ing everything in here.
22:31With Marco working in his office,
22:33it was down to Matt and Tim
22:34to take control of the pass.
22:37Get another turbot out, yeah?
22:38Yeah.
22:39You got a shepherd's pie in?
22:41Adele?
22:42I hated being away from my pass
22:43because it took me away from my position.
22:46And I think Barry and Paul and Annika missed that.
22:49They missed the direction.
22:51Oh, I can do the fish soup.
22:53It's not fish soup, that's fair.
22:55Fish pie.
22:56I think today we were sabotaging.
22:58The rug was, you know,
22:59literally pulled from under our feet.
23:01So, but fish cake away.
23:03Fish cake away, yes, Mark.
23:04Yes, Matt.
23:05Whatever you are, watch.
23:07Tonight's service was just absolutely chaotic.
23:13We've got a new menu
23:14and we don't really know what's going on.
23:17Another fish pie.
23:19Another one.
23:19Another one.
23:20Yep, yep.
23:22Do the mushy peas go with the turbot?
23:24Is there a bit of, you know,
23:26lemon on the side of the sole?
23:28Is the mashed potato with something else?
23:30We don't know the menu yet.
23:34Tim?
23:34Yes?
23:35Is this the right consistency?
23:37I can't f***ing do for me, love.
23:39Service tonight was absolute mayhem.
23:42I had to make the bellinis
23:44and that was just a horrendous job.
23:46It's like a little pancake.
23:49And you're supposed to cook them
23:50in clarified butter.
23:53And I just saw this big pot
23:55and thought it was clarified butter.
23:57What's that?
23:58Clarified butter.
23:59No, it's not.
23:59It is.
24:00Smell it.
24:03Is it?
24:05Chicken stock.
24:05Chicken stock.
24:06Is that what you used on them?
24:07You're joking.
24:08We won't know.
24:10We won't know.
24:10They'll stick.
24:11Move it away, darling.
24:12Please.
24:13Don't just leave them.
24:14No, just let's cook them off
24:16and see what they like.
24:17You can't put chicken stock.
24:18They're going with the caveat.
24:18I think they were chicken stock.
24:19I know, but it looks nothing like clarified butter.
24:22Oh, no.
24:23And Roger was having a heart attack
24:25saying, shh, don't tell Marco,
24:26don't tell Marco.
24:27And then when I got them out,
24:29put them on the cooling rack.
24:31Abigail.
24:33Yes, Marco?
24:34Your blinnies are extraordinary.
24:36Look at them, Roger.
24:38You should be very proud
24:38of what you've taught her.
24:39They're better than yours.
24:42Chicken stock.
24:46Even cooked in chicken stock,
24:48they're better than Roger's.
24:50Two salmon, Samarge.
24:51One fish pie, one partridge.
24:53Blue team.
24:54One partridge in.
24:55One partridge in.
24:56Out of the way, please.
24:57Okay, one partridge in.
24:58How the hell am I going to do that?
25:00It's a very tough day today.
25:03So much to learn,
25:04so much to take on board.
25:06I enjoyed it.
25:07I think Paul got pretty much hammered tonight.
25:10You said yolks.
25:12Yeah.
25:12I'll put the whites in.
25:13Oh, you silly ****.
25:16I said separate them.
25:18I did separate them.
25:20He said put the egg yolks.
25:22You always get yolks and whites mixed up.
25:23God knows why.
25:24A white is a white.
25:25I'll put the whites in.
25:26He said the yolks,
25:26which means that
25:28the potato will start to set.
25:30Are we well worse than the reds?
25:33Don't know.
25:35Do you want me to do it?
25:36I don't mind.
25:37Is that too awful?
25:38Well, you show it to Marco.
25:39That's what you've done.
25:43Obviously, yes.
25:45You can't serve rubbish.
25:46Okay, I'll take this potato off.
25:50There's a lot of stress in kitchens,
25:52and it just does seem completely unnatural to me
25:56and unnecessary.
25:57Egg in.
25:58You got an egg in?
26:00An egg in.
26:01One egg in.
26:02One poked egg in the water.
26:03Oh, sorry.
26:03Okay, okay, okay.
26:04Yeah, yeah, yeah.
26:06Christ O'Reilly.
26:09It's a way, Annika.
26:10That's what I'm saying.
26:11You know what I mean?
26:11Try and help me.
26:13I'm trying that.
26:14I think a bit more kindness
26:16or a bit more encouragement might help.
26:20I know it's simple to use.
26:21It's incredibly complicated to me.
26:23Sorry?
26:23I do get very confused.
26:24Can't help it.
26:25Just my brain.
26:26I'll tell you, you've got five all together.
26:27You have two here, so you need three more.
26:29Sometimes, yeah, I didn't know if you wanted them now or, you know.
26:35Or in 20 minutes or next week.
26:41I felt that after, I don't know how many days we've been here,
26:4411 days or whatever, you know,
26:47we've come such a long way and learned so much,
26:49and then to be thrown right back to the bottom of the scrap heap again
26:52was really disappointing.
27:04Welcome back to Hell's Kitchen,
27:06where minutes from now I'll be walking up to the chefs
27:09and ordering one celebrity to go.
27:11Yes, a live sacking coming up,
27:13and the lines are now closed,
27:15so please stop voting.
27:16Step away from the phone.
27:18In five days, one of our six chefs will be declared the winner.
27:21But which of them is up to you?
27:23So to wrap up yesterday's proceedings,
27:25with service over,
27:26our six celebrities stood motionless in the kitchen.
27:29Five of them are waiting the diner's verdicts,
27:31and Annika still waiting to put her fish pie in the oven.
27:34Would the red team win?
27:35Would the blue team win?
27:36Well, as far back as I can remember,
27:37it's always been eight all and a draw,
27:39so the odds are on that, really.
27:45Very good, very tasty, very tasty.
27:51It's been fantastic.
27:53I mean, properly wonderful.
27:55It's such a joy to be able to sit down
27:57and have a lovely food serve up for a plate.
28:02I would actually pay for those desserts.
28:04You could come to my house and make dessert all week.
28:08I've been to all the best restaurants,
28:10and this is as good as any food I've ever had.
28:19Firstly, I'd like to apologise
28:22for not giving you the amount of attention today
28:26or time that you really deserved.
28:28But I had to push on through
28:30because we had to change the menu,
28:32and we had no option.
28:34But tomorrow I'll give you a lot more time
28:36and do a lot more things with you.
28:37Where did you disappear to tonight?
28:39Down here.
28:40In there.
28:40I was going wisely at the park.
28:42What's going on?
28:43I was in there.
28:44I was going down,
28:46making my oyster cocktails
28:47and making my lobster cocktails.
28:49But what I'd like to say is,
28:50I'm sorry that I didn't give you the time
28:51that you deserve today.
28:52Listen, we...
28:53I'm sorry it was a bit of a bum fight tonight.
28:55You're overwhelmed today.
28:57I've had a tough day.
28:57Don't do it again.
28:58We did get through it.
28:59We got through it.
29:00There you go, folks.
29:01Here's Nick.
29:02So I'd like to say,
29:03you did fantastically well.
29:04We got through.
29:04Thank you so much.
29:05Come on, Nicola, I'll fill.
29:07You all do very well.
29:09Fine, thank you.
29:11Okay.
29:12Okay, are you ready?
29:13Yes.
29:14And there was only six left.
29:17The majority of tonight's diners
29:19thoroughly enjoyed the new menu.
29:20Oh, it's great.
29:22One diner said,
29:23Hell's Kitchen Food,
29:24it's so good,
29:25it's a sin.
29:26Oh, I like that.
29:28That's a great line.
29:29Fantastic, right?
29:30Yeah, yeah, yeah.
29:31That's a thoughtful person.
29:32Yes.
29:33Here are some of the comments
29:34made by the diners of the Red Kitchen.
29:36Started,
29:36the mussel soup was rich,
29:38aromatic,
29:39and the consistency was spot on.
29:41Oh, I like that.
29:41Well done.
29:42Well done, Abby.
29:44Well done, well done, well done.
29:44More, please.
29:45I do it.
29:46Main course,
29:47the best fish cake I've ever eaten.
29:49All done?
29:49The only criticism is that
29:50it may be just a little too big,
29:53it beats the ivy any day.
29:55Oh, the ivy.
29:56Get in.
29:57Dessert,
29:58the creme brulee was slightly overcooked
29:59by lovely vanilla flavours.
30:01And they'd know.
30:03And they would know.
30:03I did get carried out
30:04with the blowtorch,
30:04I sat in store there.
30:06Blue Kitchen,
30:07here are some of your comments.
30:08Started,
30:08the mussel soup tasted great,
30:10but after four mouthfuls,
30:11I felt sick.
30:13Main course,
30:13the shepherd pie potato
30:14lived up to the hype.
30:16The meat and gravy
30:17were a bit runny,
30:18but very tasty.
30:19A bit runny.
30:22I'd like to see
30:23what shape of the pie
30:24they've been eating.
30:24Exactly,
30:25because it's up.
30:25Bakes in a tray.
30:26Again,
30:27they've got better compliments
30:28than us.
30:28It really pisses me off.
30:30Here we go.
30:30I mean,
30:31if we get six,
30:32six is good,
30:33five is good.
30:34Oh!
30:36Well,
30:36here was tonight's
30:37diner's verdict
30:38for the red
30:39and the blue kitchen.
30:41And?
30:41The average score
30:42for the blue kitchen
30:44is...
30:44Three.
30:46Eight out of ten.
30:47Well done!
30:48Well done,
30:49we're going to get a high on.
30:50Right,
30:50we're going to get a high on.
30:51Hold on!
30:53And the winner is now.
30:54And the average score
30:56for the red kitchen
31:00is...
31:01awesome!
31:02Eight out of ten.
31:02Yes!
31:04The diner's verdict
31:05was eight out of ten each,
31:07which I think
31:08we were all
31:09extra proud of.
31:12Tonight,
31:13we were expecting
31:14probably about,
31:15I'd say,
31:16a good six,
31:17because we just thought
31:18it's a new menu,
31:19you know,
31:19we hadn't done
31:20a service
31:21on this menu
31:22and there's only
31:22one on each station again.
31:24And then we got
31:25an eight!
31:25We got
31:26an eight!
31:27We were absolutely
31:29over the moon.
31:34Yes,
31:34eight out of ten
31:35and a draw,
31:36who'd have thought?
31:36So,
31:37that's just the
31:37sixth draw so far,
31:39but let's now find out
31:40which of the six
31:41we'll be throwing
31:42in the tea towel
31:42tonight,
31:43because the results
31:44are in.
31:48Good evening,
31:49celebrities.
31:50Good evening.
31:51Now, the public
31:51has been voting
31:52to save their
31:53favourite chef,
31:55and the one
31:55with the lowest votes
31:56must leave
31:57Hell's Kitchen
31:58tonight.
32:00Five days from now,
32:01two of you
32:02will fight it out
32:03to win
32:03Hell's Kitchen,
32:04but right now,
32:06one more
32:07has to go.
32:09So, in no
32:10particular order,
32:12the first person
32:14who is safe
32:16and returning
32:17to Hell's Kitchen
32:18tonight
32:26is Barry.
32:28Well done, Barry.
32:32Congratulations.
32:34You can return
32:36to your station.
32:40The second person
32:42to be saved
32:43by the viewing public
32:54is Annika.
32:56Hello, Annika.
32:59Sorry to shatter
33:00your dreams again,
33:01but you've been saved.
33:05So, the third person
33:09returning to Hell's Kitchen
33:18is Paul.
33:20Well done, Paul.
33:22Oh, my God.
33:23Back to the kitchen
33:23with you.
33:24Oh, my God.
33:25I was just going.
33:25You're safe.
33:27Oh, I can't believe it.
33:29Well done, Paul.
33:31So, three are safe.
33:34It's fine, it's fine.
33:35Come on, come on, come on.
33:36And the fourth
33:37to be saved
33:39by the public vote
33:49is Brian.
33:51In you go, Brian.
33:54Congratulations.
34:00Which means, I hardly need to tell you,
34:03that Abigail or Adele
34:06will be leaving tonight.
34:11And I can reveal
34:13that the viewing public
34:15has decided
34:17the person to be sacked
34:20and to leave Hell's Kitchen
34:22for good this evening.
34:34Oh, come on.
34:35Is Abigail.
34:37Abby, if you'd like to go in
34:38and say your goodbyes
34:39to everyone.
34:41Adele, you can take your position.
34:43Come and have a word
34:44with us at the bar.
34:50It's okay.
34:53It's okay.
34:54I'm gone.
34:55I'm gone.
34:57Are you okay?
34:58Oh, it's fine.
35:01Bye.
35:06Thanks.
35:08So soon, yeah.
35:09Yeah.
35:10Yeah.
35:11You're out of time.
35:13Oh, you're out of time.
35:15You're out of time.
35:15Seriously, thank you.
35:18Bye, bye.
35:18Let's go to that.
35:28Take a seat.
35:30Have a drink.
35:31Thanks.
35:31You must be...
35:32Are you really sad?
35:34I'm glad.
35:35Are you glad?
35:35I can have a sleep in tomorrow.
35:37Are you a bit relieved?
35:38Yeah.
35:38I'm going to miss everyone.
35:39Was it so much harder than you thought it was going to be?
35:41Yeah.
35:42Yeah?
35:42How much?
35:44A million times.
35:45Really?
35:45You have no idea how hard it is.
35:47It was tough.
35:48Let's have a look at the highlights of your time in Hell's Kitchen.
35:50Here we go.
35:53I think I'll be good at it.
35:54Because I'm normally quite good at most things.
35:56I don't do really.
35:57She's with the fairies.
35:58I don't think she's strong enough.
36:02Marco hates me.
36:03You tired already?
36:04Well, stand up.
36:05God, he's just picking on me.
36:08What's the valute for?
36:10I've got poo all over me.
36:12I was just getting confused because it wasn't on the menu.
36:16Shit.
36:18I need a drink.
36:20I underestimated being a chef, really.
36:22I have never worked as hard in my life.
36:24At the end of it, it'll be one of the greatest experiences of your life.
36:28How are you enjoying it?
36:29I'm loving it.
36:30Good girl.
36:31Can you get me a black tree?
36:32Do you want chocolate for me?
36:33Can you pour a little bit of cream?
36:34They're just there.
36:35It's sick.
36:35Boom in, it's Marco.
36:37Thank you very much.
36:37There she is now.
36:38She's found that inner strength.
36:40Very good.
36:40Well remembered.
36:41Yes, Marco.
36:44Woo!
36:44I'm proud of myself.
36:48Now, tell us about Marco.
36:49He gave you a bit of a hard time at the start, didn't he?
36:52Yeah, a little bit.
36:53I think he thought I was there for the wrong reasons.
36:55Oh, really?
36:57He said, like, obviously, he just, I don't think he understood what I was there.
36:59Told you to wear less perfume at one stage, I said, to remember.
37:02But you won him round, do you think, in the end?
37:04Well, I tried to.
37:05I tried to work hard and do my best.
37:07Do you think you had favourites?
37:09I think Jim was one of his favourites.
37:11Do you?
37:12Now, you were quite, you know, outspoken about Jim, weren't you, to be honest?
37:17I mean, you had firm feelings about the way he behaved.
37:20What did he think?
37:23I don't know.
37:23Aw.
37:24Are you a little bit upset at going?
37:27No, I'm looking forward to seeing my boyfriend.
37:29And have you learnt enough in there to be able to give him a good meal now?
37:32Yeah.
37:34Who will you miss?
37:34Who did you bond with in there?
37:36Definitely Barry.
37:37Barry was your best mate?
37:38Yeah?
37:39And Brian.
37:39I mean, Brian and you seem to have quite a...
37:42Yeah, Brian was fantastic.
37:43I loved him to death.
37:44Yeah.
37:45And what was it like being put into those teams, sort of boys versus girls to start off with?
37:51Was that a bit weird?
37:53No, I was too involved in what I was doing.
37:55I didn't really think of, like, boys and girls teams, really.
37:57And do you think you've learnt a lot?
37:59I've learnt so much.
38:00I went in there knowing nothing about food and only being able to cook the basic meals.
38:04And I'll be able to throw a dinner party.
38:07What will you be cooking, Peter?
38:09Definitely the fish pie and the apple tartan.
38:12Oh, really?
38:12He's going to be a fan of that?
38:13Definitely.
38:15And who do you want to win?
38:16Who do you think is going to...
38:17And do you think he will?
38:18Yeah.
38:19Do you think he's the best cook?
38:21He's the...
38:22He's just my favourite.
38:23Yeah.
38:23I mean, he's a hard worker, isn't he?
38:25He's good with his mashed potato, anyway.
38:27He's the best mashed potatoes person in the world.
38:30It is great.
38:31And what are you going to do tomorrow, then?
38:34God, have a lie-in.
38:35Yeah.
38:36Relax, I guess.
38:37Relax, definitely.
38:38Well...
38:39Get me nails done, because they're horrendous.
38:41Well, thank you so much for all you've contributed to the show.
38:44It's been great to have you, and commiserations.
38:47No way.
38:47So it's farewell to Abby.
38:49The kitchen is now half full or half empty, depending on whether or not you're coming here
38:54and hoping to get served.
38:54But the phone lines open again tomorrow, and yet another celebrity will be facing the sack.
39:00Yes, they're dropping like flies.
39:01And I'm gonna do it.
39:01Nice to meet you guys.
39:01We are getting ready!
39:02Bye bye.
39:04Bye bye.
39:06Bye bye.
39:09Yeah.
39:16Bye bye.
39:17Bye bye.
39:17Bye bye bye.
39:18Bye bye bye.
39:19Bye bye bye.
39:21Bye bye bye guys.
39:21Bye bye bye.