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00:02now only five remain i'm so shocked that i'm still here yes i want to win
00:11this show is not about winning if they don't rather be left behind now
00:16it's got to that stage within a competition
00:21but annika's had enough let's face it nothing could be as bad as last night i think she found
00:26tonight's extremely difficult it's not the oven it's you oh dear i'm going to go she does the best
00:34that she can really want to go home as soon as possible and marco's feeling the pressure on order
00:42blue tea it's hectic it's a nightmare where's my oysters taste it taste it okay taste it he's doing
00:49about 25 jobs all at once go go go go go go go i need some water i need some
00:54water i need some
00:54pompom puri i want some pompom puri tonight one more must go
01:04so
01:14so
01:16so
01:16so
01:38Welcome to Hell's Kitchen, where the culinary cull continues.
01:41Yes, Abbey Clancy sacked last night, another goes tonight.
01:44There are hardly enough cooks left to make a brawl, let alone spoil it, and with tonight
01:48sacking in the offing, their future is as precarious as a cow in Surrey.
01:53Commiserations to Abbey then, and by the way, congratulations to England, particularly Peter
01:57Crouch, who unexpectedly scored late yesterday evening.
02:00Yes, tonight we callously reduce the stock further, as I wipe the smile off the celebrity
02:04face of your choice, live at the end of the show.
02:07And in four days' time, only two will remain to fight it out in the final.
02:11Back to yesterday then, and to Marco's masterclass, a partridge pie made with the very finest
02:16mushrooms.
02:17Brush off the dirt, rinse quickly under a tap, and Marco's ready for business.
02:22I thought you all did fantastically well last night.
02:25I think the two people who had the hardest service in the main kitchen were Paul and Annika.
02:30Yes.
02:31I bet you thought you were down the local chippy last night, didn't you, Paul?
02:34It was getting that way.
02:36Passed in a blur of absolute hell.
02:38I can't remember.
02:39But they all got out.
02:40What's interesting, for me anyway, is to see how you're all progressing and moving forward,
02:45and your confidence has grown.
02:46Yesterday you were tilted off balance a little bit, because all of a sudden you've had the
02:50rug taken from under you.
02:51But, you know, again, that's down to me, and the sushi has to absorb that pressure.
02:56OK.
02:56Shall we start the partridges then?
02:57You don't need all this.
02:58You don't need all this.
02:59You don't need all this.
03:00You keep seeing that, but it's...
03:01You don't.
03:02Trust me.
03:02You don't.
03:03And here's my partridges.
03:06Please tell me they've got their heads.
03:07Oh, no, we've got to cut that.
03:10Oh, no, no, no.
03:11Oh, no, no, no.
03:12Oh, that's actually a bird.
03:13No, that is horrible.
03:14I'm not doing that.
03:15Look at those feathers.
03:16I've got a parrot in real life.
03:19What we're going to do first is we're going to get the sauce going.
03:23While the sauce is cooking, then you do the other jobs.
03:26There's shallots.
03:27Some clarified butter.
03:29And then mushrooms.
03:30So some mushrooms.
03:31Just sweat them down.
03:33I just want a tiny bit of colour in there.
03:34So we're going to do a litre batch.
03:36It's half a litre of Madeira, half a litre of white wine.
03:40So it's not too sweet.
03:41Reduce down to a syrup.
03:43Then we add 750 chicken, 250 partage stock.
03:49What's that you put in there?
03:51Armagnac.
03:51Oh, yes.
03:53What is that?
03:55Yeah.
03:56You want half a litre now of Madeira.
04:00A litre of Madeira.
04:03And half litre of white wine.
04:05So while that's cooking, what I'm going to do is, and I'll keep my eye on it, I'm going to
04:09do this.
04:10This is water in here.
04:11And the reason why I use water is just to stop the feathers flying around all over.
04:18So you can see, I'll just use the inside of my thumb.
04:21I'll show you.
04:22What you don't want to do is rip the breasts.
04:26Oh my God, what did you do there?
04:28You put off the tail feather.
04:29Oh Christ.
04:31Shake your tail feather no more.
04:34So there, can you see, that's the basic then.
04:39Has it been on?
04:40Yeah, so it smelled like sick yesterday.
04:42It depends on the time of year.
04:43When you hang, it depends on the time of year.
04:45This time of year, you might only hang a partage for three days.
04:47Wow.
04:48In January, you might hang it for five days.
04:50Right.
04:50So now, the next stage is, can you just come over for one moment please?
04:53It's a typical A-Riz here.
04:55And so then what we do is, we take the brown partage stock, and the chicken stock.
05:00And that was $2.50 and, um...
05:03$7.800.
05:04Yeah.
05:05Yeah.
05:08Off with the neck.
05:10Take the wishbone out.
05:11Just here.
05:12What is this?
05:14Oh, what's that?
05:16Take it out, just one index finger in.
05:22So what we do now is, is all we want is the breasts.
05:26So what I do now is, is I just poach them for about a minute in the stock.
05:31I'm just sealing them in.
05:33Okay.
05:34So what I do now is, I put my partridge in the pie dish.
05:40So I'm going to do my mushrooms.
05:41You've seen me do that.
05:42If you want to take a bird each and start plucking.
05:44Oh, Jesus.
05:45Here.
05:45Yeah.
05:45No, no, on your bench.
05:48You've got about 15 minutes.
05:52I can't do it.
05:53I can't do it.
05:54It's the best thing.
05:55Look at this.
05:56Look at this.
05:58I can't do it.
05:59I don't think I can do this.
06:01How did you pull the tail feather off?
06:03Yeah.
06:03Just pull it off.
06:04Pull it off.
06:06Yeah?
06:06Yeah.
06:07Oh, yeah.
06:07Okay.
06:10Plucking the partridge was definitely the most disgusting job that they've had to do so
06:14far.
06:15The smell was just repugnant.
06:17They've been hanging for three days and it was like, whoa.
06:21It was just honking stuff.
06:24I can never sing the 12 days of Christmas ever again.
06:28This is the first thing that's made me feel sick.
06:31Oh, I've got to be sick.
06:31I've got a little parrot in the cage at home.
06:34No, I'm not going to be able to look at him in the same way again.
06:37I've got a parrot in real life called Porky and I just couldn't help but think of my parrot
06:41when I was like ripping these feathers off and it actually made me gip.
06:49Oh, God almighty.
06:51I've got this neck.
06:53I can't touch his neck.
06:57Just chop off his head, shall we?
06:59Oh, man.
07:00Let's just hack off the head.
07:03Look at that about to come out.
07:05What do you do?
07:06Oh, God.
07:10Annika's had something hanging down night and night.
07:13Oh, that was really not nice.
07:21Oh, it makes me feel ill.
07:25Oh, the smell.
07:30It's the game smell.
07:32I cannot deal with it.
07:33I was literally retching across that kitchen floor.
07:37It was revolting.
07:39God, I've just got to wash my hands.
07:42I thought I was actually going to be sick all over the kitchen.
07:45I was just heaving.
07:47I did not know I was squeamish.
07:50That was the smell.
07:51It's only the smell.
07:52It's only the smell.
07:53If it didn't smell.
07:53I'm not putting my hand up it.
07:55I'm not doing it.
07:56No, leave it in.
07:57No one will know.
07:58Okay.
07:59Okay, please.
08:01No, please.
08:01I just want to show you something about it.
08:02It doesn't matter about that.
08:03I just want to finish off this pie so I can put it down.
08:06So, therefore, I can put the paste on it.
08:08So, there's our sauce, yeah?
08:10Yeah.
08:10With the cooked mushrooms and slicing.
08:13So, now just egg wash the lip.
08:17And then what we do is we lay it over.
08:22And then what happens is that'll take about 40 minutes in the oven.
08:27Right.
08:28I don't know which is more effective.
08:29That's not too bad, Paul.
08:30Nice to see you've taken out the wishbone.
08:32But you've done a very good job there.
08:33You've got one to go and gut it now for me.
08:35Mm-hmm.
08:36Okay, Barry.
08:37You lost it a little bit there.
08:38You went a bit too high up.
08:39Yeah.
08:39But, you know, not a bad job overall.
08:43So, you skinned yours, did you, Annika?
08:45Didn't mean to, Marco.
08:46I can see that.
08:47What do you mean?
08:48It was all off before you realised.
08:50Interesting.
08:50I just pulled too hard.
08:51Still got his wishbone in it.
08:53Yeah, it's all right, though.
08:54It's not bad.
08:56What was wrong with that?
09:01Well, that wasn't a bad attempt.
09:02If you put them all on one plate, we'll progress them.
09:04It's not bad.
09:09It's not bad, though.
09:12You're right.
09:15Oh!
09:16Oh!
09:19Oh!
09:22And now they're as sick as our own parrot.
09:25So that's tomorrow's velouté taken care of.
09:28And all the chefs there grabbing the wishbone and wishing for the same thing.
09:32Tomorrow's masterclass will be a baked potato.
09:35Now, if you're still uncertain who to vote for,
09:36here are some people who are very keen to help you make up your mind.
09:40Yes, despite everything they've been through,
09:41all of our chefs want to stay in Hell's Kitchen.
09:43And when I say all, I do mean some.
09:46Over now to Brian Dowling.
09:49A big, huge thank you to everyone who's kept me in yet again.
09:52And I really appreciate all your votes.
09:56If you feel like you still want to see me again,
09:59please tell the number.
10:02I still can't believe I'm here.
10:04I'm working with a great team of people who I don't want to let down by leaving.
10:10So please keep me in and vote the silver.
10:15I'm really surprised that you guys have voted me back in again.
10:18I thought I was out with the old codgers.
10:20So I'm back in.
10:22I want to get closer and closer and closer to the end.
10:25And I want to be in it for the duration, please.
10:28I want to quit now while I'm alive, as I've said before.
10:34And I would just love you to just dial a different number tonight, if you wouldn't mind.
10:40Thank you very much.
10:42We're down to the last five.
10:43The British public have kept me in here.
10:46And I suppose the Irish public had something to do with it as well.
10:50I'm thrilled to bits.
10:51Give me another chance to do it again.
10:53And please vote for me to keep me in there.
10:57All around me, celebrity diners are tucking into fish and chips, steak and kidney pie and trifle.
11:03Yes, it seems that the Hell's Kitchen menu has followed Jim Davidson back to the 1970s.
11:07Back to yesterday then, and with service looming, the elaborate preparations were underway for the traditional British menu.
11:13Yes, they switched on the deep fat fryer.
11:16Well done for last night.
11:17It wasn't an easy one last night, obviously, with the new British menu.
11:20Doors are opening in five minutes, so you've got about five minutes just to check everything and is in order.
11:24Okay, guys, thank you.
11:42Tonight's the second night of the new menu and let's face it, nothing could be as bad as last night.
11:47And I'm actually quite looking forward to it.
11:49Now I've worked out, you know, what goes where, when.
11:57I'm in no illusion, it still will be extremely stressful, but when there is an eviction, you feel a whole
12:04lot better on yourself because there is that one chance that you could go.
12:06So you've kind of got the whole thing, let's have a good service, let's have fun, I've covered my last
12:10one.
12:13Abigail, have you got your raspberries ready?
12:15That's enough for both of us.
12:17The reality is that they have to grow to survive.
12:21And they have no option.
12:22So if they don't grow, they'll be left behind now.
12:25It's got to that stage within the competition.
12:37Hello!
12:39Oh, how are you?
12:41Good.
12:41You all right?
12:44Brian.
12:45Yes.
12:47Annika, please.
12:48Quickly by your station.
12:49Lee's here.
12:49I've seen him.
12:50I want to do the past now, that's why I'm rushing it.
12:52Okay.
12:53As always, respectful to each other, hardworking, heads down, concentration, timings, communications.
13:00Let's have a fantastic service.
13:02Let's all work together as one big team, even though it's reds and blues, as we have done today and
13:07yesterday.
13:08And let's get through it.
13:09And if you're not sure about anything, just ask.
13:10Okay.
13:11Fantastic service.
13:12God bless.
13:14Buy your stations, please, everyone.
13:15Buy your stations.
13:16Buy your stations.
13:17Oh, no!
13:18Tonight, someone's going to be eliminated.
13:21That's not my choice.
13:22It's what happens.
13:23You know, if it's one of you three tonight who has to go, well, you walk out with your head
13:27and I, integrity and reputation is intact.
13:29And let's have a fantastic time.
13:31Oh, great night.
13:31Thanks, Michael.
13:32Pleasure.
13:33It's been a pleasure working with you all.
13:34Thank you very much.
13:35Pleasure.
13:36I'm in my office.
13:37Or in my lab.
13:38Okay.
13:38I can remember.
13:38Okay.
13:42I'm going to be a star.
13:43Lovely.
13:45I'm definitely going to go for the red team.
13:48It's nice to be back.
13:49It's weird to be this side.
13:52But I'm not going to be stepping up to the pass.
13:55I'm not that ballsy.
13:58Oh, the calm before the storm.
14:01I'm excited to see my father, of course.
14:03So, I hope he does well tonight and cooks me some very nice food.
14:07He cooks a lot for us.
14:09Mainly pasta all the time.
14:10Yeah, that's our favorite.
14:12Marco, Samaj, blue.
14:14Oh, Samaj, blue.
14:15Here we go.
14:16On order, blue team.
14:18One caviar, one lobster, one oxtail, one soul.
14:20Samaj.
14:21Yes, Marco.
14:22Yes, Marco.
14:25Well, we've had a lot of emails and calls.
14:27He's asking what Samaj means that Marco calls out at the pass from time to time.
14:31Just thought he'd like to know.
14:33Nice to see former contestant Lee Ryan back in the restaurant.
14:36And to show there were no hard feelings, Marco insisted on preparing all of Lee's food himself,
14:40around the back next to the bins.
14:42With the kitchen under starter's orders, things were starting to get fraught.
14:47For once, coiled like a spring and almost out of control were not just descriptions of Marco's hair.
14:59How long for six, how long for 24?
15:02One soul, Mr. Young.
15:03One soul.
15:04He's off the rails tonight, you know.
15:07It's just going to get worse.
15:08It's just going to get worse for us.
15:10Marco is under the most kind of intense pressure.
15:14I mean, normally when he runs the pass, it's hectic.
15:17It's a nightmare.
15:18He has to deal with us.
15:19You know, nightmare.
15:20But now, he's dressing the oysters and the lobster cocktails in his office,
15:25which is just full of coriander and flat leaf parsley and chervil and basil.
15:31And it's just like, it looks amazing in there.
15:33Don't you think this is my greenhouse?
15:34Yes.
15:37Where's my coriander?
15:38What's up with that?
15:39You all look the same.
15:42He's on the path managing that with us for the whole service.
15:45Two lobster, two caviar, one soup, one no starter.
15:48Away, blue team.
15:50Away, one soup, one no starter.
15:52Driving us, the red team and the blue team.
15:54Taste it, taste it.
15:55Is it OK?
15:56Taste it.
15:56He's also in his office making oyster cocktails and oyster and, I don't know, some sort of muscle starter thing.
16:04Oh, look at those lovely little cocktails.
16:06Oh, yes.
16:07Yes, I love a cocktail.
16:09He's doing about 25 jobs all at once and doing them all amazingly.
16:13You're on again, Marco.
16:15What do you mean I'm on again?
16:1619 lobster.
16:17Two more salmon and lobster.
16:18That's on, yeah?
16:19Two salmon and lobster.
16:20What's this?
16:20Wait.
16:21Go, go, go, go, go, go, go.
16:26Oh, God, that'll be spicy.
16:28Oh, well, they said they liked it.
16:29Oh, it's spicy.
16:31You then go, where is my soup?
16:34Where is my starter?
16:35Where's the coriander plant?
16:36Get me a parsley.
16:37Get me a parsley.
16:37Get me something.
16:38Get me a parsley plant, Tim.
16:39I need a pepper mill.
16:40Give me a pepper mill.
16:40Give me a spoon, darling.
16:41Give me a spoon.
16:42Give me some chives.
16:42Give me some chives.
16:43Give me some chives.
16:43I need a bowl to make the oysters.
16:44Give me a bowl, please.
16:45One oyster, Tim.
16:46I need a spoon, Tim.
16:47I need a spoon.
16:48Shovel, Tim.
16:49Shovel, Tim.
16:49Shovel.
16:50Shovel, Tim.
16:50Shovel, shovel, shovel, shovel, shovel.
16:52I need some olive oil, please, darling.
16:53Give me the sowel.
16:54Give me the sowel.
16:59Pond puree, I want my soul, I want my soul.
17:02I need some lemons, I need some lemons,
17:03I need some lemons, I need some lemons,
17:04I need some lemons, lemons, lemons, lemons, lemons.
17:05Yeah, I need some water, I need some water,
17:06I need some water, I need some water.
17:09Six oysters, six oysters, six oysters,
17:11six oysters, six oysters.
17:13Where's the spoon, I need a spoon,
17:14I need some Pond puree, I need a spoon.
17:16Where's his coriander, I've lost the coriander.
17:18Where's the coriander?
17:19Look at this, it's .
17:21I want some Pond puree.
17:24Why is it so difficult?
17:25Then he's gone, into the office.
17:31he's a lunatic he's in the greenhouse with all the salad talking to himself
17:34oh yes i talked to the trees that's why they took me away but tonight he was that roadrunner
17:53coming out with trays full of oyster cocktails muscle cocktails fish desserts gone
17:59oh yes like rigs video is it too so is it too so i'd have made a great barman
18:07oh pass service service go table 14 run go go go honestly it's not i don't know how he
18:15does it i there is no way i could do what he does which pie which pie which pudding pudding
18:21pudding
18:21pudding pudding give me the pudding give me the pudding give me the pudding give me the pudding
18:27right come here barry come here barry and there's me going oh i've got a treacle charge
18:32look at them they're all standing there and look at me
18:41so marco's on cocktails quite a few of them by the looks of it clearly one dublin bay prawn
18:46short of a fish pie still looking remarkably unruffled barely a hair in place well marco
18:51pierre white is nothing if not individual which is why he likes to put a little bit of himself
18:55into every dish i've just found somebody's hair in my shepherd's pie that's a pierre white
19:02hair definitely without a doubt how long paul six minutes marco six minutes too slow five minutes
19:26i want it
19:30makes one of yours darling
19:34does it look like one of mine go away you don't have to eat it just go away girl don't
19:42waste my time
19:43samarge red kitchen one strawberries one meringue nicholas give them an option they can either stir or go
19:49their choice
20:12you can either stay and enjoy it or you can leave
20:18enjoy the hair
20:19oh if there's an issue that you talk to the metri d first and then i will go to see
20:22marco
20:22oh i wish that had happened
20:23and never there's no need to go to the pass
20:25the protocol is to speak through me and i then can go and relay the complaint to marco because
20:29obviously he's fabius at the pass and he's just going to dismiss people straight away
20:33i should have just eaten the hair shouldn't i
20:35no no at all no no of course not but obviously you know if you're going to upset him like
20:38that he's not going to tolerate it
20:41upset him by pointing out there's hair in your own
20:44that's because he didn't cook the super spy i'm terribly sorry that he's upset
20:47i hate to say this but the food's been fantastic
20:51is there a hair in there
20:53what's that there
20:54there is a hair
20:55i dare you to go tell him
20:57yes you must go
20:58i'm not going to mpw with any complaints about the food
21:00i want to stay here for the duration i can't go up there
21:03come on martin's taking me there
21:05come on
21:06come on
21:07you said you want to take me back
21:08i can't
21:09he's going to throw me out
21:10come on
21:10he'll throw us out
21:11he'll throw all four of us out
21:12i love this show
21:13go on toby
21:14go on toby
21:15go on
21:16i'm right behind you toby
21:17i'm right behind you
21:19come here
21:21oh no
21:22toby i'm right behind you
21:25chillin
21:34enjoy your dinner
21:37it's wrong with pasty brush
21:39what did he say
21:40i don't know who cares
21:42he's a nice man
21:44you know there's not many people have done what you've done and lived
21:46to tell the tale
21:47wait you put me up to it
21:53back to service and this series of hell's kitchen has been dogged by controversy
21:58first lee ryan leaves and jim and brian have a massive bust up and jim leaves and now barry mcgreggan
22:04has lost his spoon
22:08what's wrong chef
22:11what's wrong chef
22:11what are you after
22:13what do you want chef
22:14i want a spoon
22:16yeah i use this
22:17none of my stuff is here
22:18use this
22:20thank you very much
22:21just take a bit out
22:22ah
22:23it's supposed to be smoother today's
22:25f***ing disaster so far
22:28can i apologize for my bad language tonight
22:32what's going on here
22:34this is shit
22:36i got a bit cantankerous because i'm a bit of a perfectionist
22:41ah f***ing hell chef come here
22:43we do a bit of messing with the fork or something to dress it up
22:48a bit of messing
22:49yeah
22:49it took me about three years chef
22:53thanks for your confidence
22:54because i want to get things right
22:56you all right chef mcgreggan
22:58no i'm not all right
22:59i just like things to go right
23:01and they're not going right
23:01just like now you see
23:07you got a portion of peace coming up paul
23:11i love how you hold the pen like that
23:13because i'm just primed matt
23:16because i'm watching it all the time
23:19see now you've flustered me and it's not ready
23:21to do it a thousand times
23:22why do you stand there just holding the pen
23:24just leave it
23:25i've got no idea
23:26just leave it
23:26my um tick
23:28in the same way that you sear i hold the pen
23:31yeah but that's what i mean
23:32that's why you'll never learn anything
23:33because we're trying to help you
23:34you just think you're just going to your head
23:36so i have to hold it to go over
23:37so you're quite happy to stand there like that
23:39i'm not really happy actually
23:40sorry what did you say
23:41i said not really happy because it's hot
23:44so i'll try your way next time
23:45do what you want to do
23:46do what you want to do
23:47thank you very much
23:48f***ing hopeless
23:50oh dear
23:51so takes you back to school doesn't it
23:53and being so unpopular and hated by teachers
23:58sometimes matt can be a little bit short
24:00but you know he's used to working with people
24:03who know what they're doing
24:04your soul's raw it's not cooked
24:09sorry matt
24:12literally raw i want to check the oven
24:14it's in for six minutes
24:16it's not the oven it's you
24:17i think adele responds to the way matt treats people in the kitchen
24:25where i feel annika doesn't respond to that at all because she's very different
24:29and i think their relationship is quite strained
24:32adele
24:33yes
24:33can you help annika make sure there's three fish cakes down in the fryer
24:38we've got three three fish cakes all right in the fryer
24:42service here please
24:43we've got three in
24:44i don't think i've got any bread and milk
24:45so i put them down now
24:45i guess so
24:47matt i put them down
24:48put them down yeah
24:50adele
24:50four fish pie as well
24:52yep
24:53four all together
24:54she does the best that she can
24:56but i felt like you know she feels that
24:58maybe matt's giving her a hard time
25:00fish is raw as well
25:01so fish raw
25:02yeah so it's all
25:03you're not surprised are you
25:07oh well then
25:10soul on
25:11how many soul that
25:13going in
25:14two he said
25:14listen
25:15you don't listen to me
25:16you don't listen to him either
25:17sorry mate
25:20bloody debt
25:23thank you very much
25:24come on
25:25i don't know
25:26what you're doing with them
25:26where's the mushrooms
25:27where's the bocini
25:28where's the bocini
25:29ten days of babysitting
25:31what's your genes
25:32take them out
25:32take them out
25:33take them out of your three
25:33well there
25:34chef make it this way
25:36yeah
25:36looks too much liquid in there
25:38i'll tell you what
25:38if it is too wet
25:40i'm fryer tucked
25:41because we've got no more
25:43potatoes
25:44all you need
25:44can't afford to
25:45burn this
25:46shit
25:47what chef
25:48burning
25:48the bottom of it's burning
25:49get another pan
25:50get another pan for it
25:51exactly the same pan
25:51someone like that
25:53tonight has not been a good night
25:55it has
25:55we're not communicating
25:56chef put that in
25:57keep that there
25:59i've already got one
25:59three spoonfuls of cream
26:01yes
26:02three spoonfuls of cream
26:04yes
26:05i know what you want to say
26:06yes you effing asshole
26:10i don't
26:11no i would never touch you
26:13i like me teeth
26:14i can't run that fast
26:19yeah it's a difficult evening
26:21for the kitchen
26:21and you know things are going badly
26:23when barry's having trouble
26:24with the potatoes
26:25well the phone lines are now closed
26:27votes received now
26:28will not be counted
26:29but may still be charged
26:30so please don't call
26:31yes it's very nearly time for our live sacking
26:33when i'll be giving four of our celebrity chefs
26:35a new lease of life
26:37and one the kiss of death
26:38but first to last night's sacking
26:40and a moment of high emotion
26:42and bitter disappointment
26:43for one celebrity
26:43when she heard her name finally read out
26:46she could barely hold back the tears
26:47yes annika had to stay
26:49in hell's kitchen
26:50now in her twelfth day here
26:52this was the end of a bad day for annika
26:54bringing her grand total of bad days
26:56to 12
26:58the second person
26:59to be saved
27:01is annika
27:03there you are annika
27:06my horror
27:08after service
27:09he um
27:09my name came out i think about second
27:12i was very reluctant
27:14to make my way back into the kitchen
27:15at that point
27:15i have to say
27:17fantastic
27:19fantastic
27:21i i was sort of gutted that i wasn't sacked
27:23in my mind
27:24i was opening the front door at home
27:26i was going into a hot soapy bath
27:29it just sort of crashed
27:30and it was back to actually
27:32clearing down the kitchens
27:33are you not happy?
27:35are you not happy?
27:36oh god
27:37i shouldn't be
27:38oh god
27:39f*** you
27:42f*** you
27:42the third person
27:44is paul
27:48and the fourth
27:50to be saved
27:51is brian
27:54the person to be sacked
27:56is abigail
28:02i'm going to miss you so much
28:04i have to hug
28:06how are you doing darling?
28:09was that a bit of a shock?
28:11a bit of a shock for you
28:12it was
28:14because i just
28:14you know when you just stood there thinking
28:15i'm going to go
28:16i'm going to go
28:17i thought i knew who was going to go
28:18and then all the ones i thought were going to go went first
28:21i've got to have a serious talk with someone
28:23i told you
28:25nobody's too ridiculous
28:26it's not fair on the others
28:27i'm going to go
28:28don't be sad
28:29no i absolutely am
28:29tomorrow i'm going to go
28:30you do not
28:31don't do that
28:32because it's not fair
28:33and i just think that she finds it difficult
28:35and i think that each time it comes
28:37she's more than happy to go
28:40but she's still doing the job to the best of her abilities
28:43and i think she's lovely
28:44but i think she found tonight extremely difficult
28:45yeah
28:46it's difficult
28:46of course it's difficult
28:47but you're still doing it
28:48you're still holding your head high
28:50and you're still here
28:51i think if you go it would be a shame
28:52i think you
28:53i think you can stay
28:55well no
28:55get through it
28:56it's too awful
28:57that i've talked you off
28:58yeah off my mind
29:00when marco came back to give us the final address
29:03um
29:05annika was missing
29:06and a couple of people said it's getting too much for her
29:08and she'd uh
29:09she'd gone off somewhere on her own
29:23i think she genuinely thought she was going home
29:26i think all the way through the service
29:29she was probably going
29:30i've just got to get through this
29:31i've just got to get through this
29:32and uh and then it didn't happen
29:34then she's still in
29:59and she's still in
30:02and she's still in
30:04and she's still in
30:10I've really tried hard with Matt. He's not used to working with women.
30:15He said he's never worked with a woman in a kitchen in his life.
30:17He says he's not a natural teacher and he's very monosyllabic.
30:21What's wrong, Annika?
30:26I mean, I am worse probably than everyone.
30:29You know what I mean? I'm just doing my bloody best.
30:32That's all I'm doing. I'm not sitting down being lazy.
30:35Why does he be like that?
30:36Because he can't bear me. I don't understand. Because I'm not good.
30:41I've worked very hard to, you know, try and find a way to warm him up a bit.
30:47And there are glimpses of that.
30:49But then during service, when he's under pressure, that goes.
30:54The days are fine with Matt, but in the evening,
30:57if he's under pressure like we were with the new menu, I've got the old Matt back.
31:02Who is in the back of the room?
31:04Who is?
31:04Annika.
31:05What's the matter with it?
31:06I don't know if you should talk to her tonight or what.
31:11No, she took the tabaric.
31:19So to wrap up yesterday's proceedings, another service had drawn to a close.
31:23The plates were stacked and washed up celebrities were putting them away.
31:27I'm sorry.
31:27Plates were stacked and washed up.
31:29Celebrities were putting them away.
31:31While out in the restaurant, the diners were about to give us the benefit of their esteemed opinions.
31:40The partridge pie didn't have the consistency of a proper pie.
31:45Tonight, this was like being in the best restaurant in London.
31:49The partridge is delicious.
31:52My fish pie was lumpy, sorry, but the rest was lovely.
31:56And Marco looked hot.
31:58So happy.
31:59Marco taught me how to do this.
32:07The food was gorgeous.
32:08I can't fault it at all, really.
32:10I'm amazed that I've done so well so quickly.
32:16Barry, Paul, Brian, Adele, well done.
32:21Well done to all of you.
32:24And do you hear something, I do rely on you very much.
32:30And I think you're fantastic, actually.
32:34You get annoyed with us when we get it wrong, rightly so.
32:37Tonight I burned the peas.
32:39You didn't see it.
32:40You didn't get it.
32:40You didn't get it.
32:41I burned the peas.
32:42I left out because I was running around.
32:43And the next thing, oh, Jesus, me peas.
32:46Jesus, me peas.
32:48Oh, lucky who it is.
32:49I burned the brinnies tonight.
32:51I burned the brinnies.
32:52I get the feeling the comments weren't great tonight.
32:55We'll carry on.
32:56Well, we'll see.
32:56We'll see.
32:57Carry on.
32:57Here are some of the comments for the Red Kitchen.
32:59The turban chips was lovely.
33:01Oh, good for Annika.
33:02Annika.
33:03But the batter was way too thick.
33:06Dessert?
33:07Dessert.
33:07The trifle would have got a straight ten, but for the hair I found in it.
33:12Oh, totally.
33:13It's a brush.
33:13It's a brush.
33:14It's a pastry brush.
33:17Blue Kitchen, here are some of your comments.
33:19Main course.
33:20The partridge had breasts to die for.
33:23Oh!
33:24Hey?
33:25Oh, there's another one.
33:26There's another one for me.
33:28I've hit both of them, too.
33:29Yes, we have.
33:29The vegetable thing was a bit weak.
33:32Very.
33:32My fault.
33:33Tim's fault.
33:34The mashed potato was fantastic.
33:41And dessert?
33:42Yeah.
33:43Very sweet.
33:44It was like a packet lemon...
33:46What are they talking about?
33:47Meringue pie.
33:48It was a lemon meringue pie.
33:50And tonight's Dinah's verdict for the Red and the Blue Kitchen.
33:54We don't care.
33:55We win our win.
33:55Tonight's Dinah's marked all courses out of ten.
33:58The average score for the Red Kitchen is...
34:02It's got to be...
34:04It's got to be...
34:05Seven and a half out of ten.
34:07Oh, come on, no.
34:08Come on, come on.
34:09The average score for the Blue Kitchen is...
34:15Eight out of ten.
34:16Oh, no!
34:17It's the best king.
34:19Congratulations.
34:22Tonight in our Dinah's verdicts, we dropped half a point to 7.5 rather than eight.
34:28And I kind of think that's right.
34:30I thought we were going to get a lot less.
34:31Enjoy the rest of your day.
34:32Thank you very much.
34:33Thank you for your hard work.
34:34You're very welcome.
34:38So the Blues win there by that familiar scoreline, eight, seven and a half.
34:42Well, it's time now, sadly, for another of our celebrities to be lanced like an unsightly boil
34:46and squeezed out of Hell's Kitchen because the results are in.
34:53Good evening, celebrities.
34:54Good evening.
34:56The public has been voting to save their favourite chef
34:59and the one with the lowest number of votes must leave tonight.
35:05Four days from now, two of you will be battling against each other to win Hell's Kitchen.
35:10But right now, one more has to go.
35:13So in no particular order.
35:16The first person who is safe and returning to Hell's Kitchen tonight.
35:30It's Paul.
35:32Well done, Paul.
35:34Well done, Paul.
35:35Well done, Paul.
35:35Well done, Paul, yeah, I'm not mine.
35:37Congratulations.
35:39A popular choice.
35:44So the second person.
35:46The second person saved by the viewing public.
35:58is Adele.
36:00Well done, Adele.
36:03That's a new or good work.
36:06So two are safe.
36:10And the third.
36:12To be saved by the public vote.
36:24It's Brian.
36:26Well done, Brian.
36:29You have been saved.
36:32Back into the kitchen with you.
36:35Which means it will either be Barry or Annika
36:39who will be leaving tonight.
36:42Annika!
36:44Annika!
36:45Annika!
36:46And I...
36:47Annika!
36:52It's going to be controversial either way,
36:54but I can reveal that the viewing public
36:57has decided that the next person to be sacked
37:01and that should leave Hell's Kitchen tonight for good
37:13is Annika.
37:15Annika!
37:17It's one of our wishes at last.
37:19If you'd like to go back into the kitchen,
37:21say your goodbyes,
37:22and then come and have a chat at the bar.
37:24It's such a bad...
37:25sharing!
37:29Oh my God!
37:31Oh my God!
37:32Oh my God!
37:33Well done!
37:34Oh my God!
37:35Oh my God!
37:37Oh my God!
37:38I love you all!
37:39Oh God, I love you all!
37:40Thank you so much!
37:41You have a cap.
37:42You're free!
37:43You're free!
37:43You're free!
37:44You're free!
37:46Bye.
37:47Bye, everyone.
37:48Bye, everyone.
37:48I've got two.
37:50Bye, everyone.
37:50I'll send Jimmy Bell.
37:51Oh, sorry.
37:52Yay!
37:54Oh, God.
37:59Hello.
38:00Hello.
38:01Well done.
38:01You must be absolutely thrilled to be sacked, aren't you?
38:04So thrilled.
38:05Yes.
38:05I tell you, I've never felt tension like that.
38:08And were you surprised?
38:08Yes, I've been looking for it.
38:09I mean, I know you've been hoping for it for the last week, virtually since you arrived.
38:13Yes.
38:14You've eventually got your way.
38:16I was just, oh, I'm so, you know, it's been great, but you know, enough is enough sometimes.
38:20Well, enough was enough quite early after you, wasn't it?
38:22To be honest, after about a day.
38:23Yeah.
38:24Okay.
38:24Well, let's have a look at your highlights.
38:26Highlights?
38:27I've got any.
38:27One or two lowlights as well.
38:29All of your time here in Health Kitchen.
38:30Here we go.
38:33I will have to sit down with some sort of therapist and try and think I'm going to get
38:37through for one more day.
38:40It's like a car crash in our kitchen.
38:43Oh, this is so horrible.
38:45I hate this.
38:47Extraordinary experience.
38:48Oh.
38:48Your soul is raw.
38:49F***ing helpless.
38:50Sorry, Matt.
38:51I have to go home tomorrow.
38:52I'm going from absolutely, this is the most horrendous thing I've ever done in my life.
38:57Ah!
38:58To a feeling of dazzling excitement.
39:04By the time you finish with us, you won't want to get a trust me girl.
39:08Marco is very charismatic.
39:10He's very sort of sexy and powerful.
39:12Oh, Marco, that is a poem.
39:15Marco is God.
39:16Nicely cooked.
39:17Nicely presented.
39:18Did you do that?
39:18Yep.
39:18Very good.
39:22So you seem to be a bit mesmerised by Marco.
39:25Why would that be?
39:27To be honest, it was like survival skill.
39:30I thought, you know how you're nice to the boss.
39:32He is very charismatic.
39:33He is fantastic.
39:34But did you genuinely find him sexy and godlike, as you just said?
39:38I did on day two, I think.
39:40Right.
39:40And then as I just got more and more burnt and in pain, sex went out of the window.
39:45Do you know what I mean?
39:46Right.
39:46And you blamed him for it.
39:47That seems a little bit unreasonable.
39:49So what was the pressure like inside the kitchen?
39:51Quite the most terrifyingly ghastly ordeal I think anyone could ever go through.
39:57Is that true?
39:57Because we started at nine and the others will still be cleaning down those kitchens in an
40:01hour, an hour and a half.
40:02It's a long, long day.
40:03And you were rushed off your feet the whole time.
40:05Rushed off our feet.
40:05And very few words of encouragement really to be quite honest.
40:08We were aware of that from certain quarters.
40:11Yes.
40:11Let's have a look at you being rushed off your feet here.
40:14We've got a little bit of a clip.
40:30Just talk us through that.
40:31No idea.
40:32Right.
40:33Was I there?
40:33Is that me?
40:34Is it a puppet?
40:35A dummy?
40:36That must have been the one moment where I wasn't actually had my head in an oven and
40:40had fat pouring over me.
40:42Yes.
40:43The rest of the time you were completely finger on the pulse.
40:45Well I like to think it was Angus actually.
40:47Yes.
40:48No you did very well.
40:49You did very well.
40:49I'm sure everyone would agree.
40:51And the problem is when you're part of such a lovely team you just can't stop because
40:55you don't want to be the one that lets anyone else down.
40:57But you had a problem remembering things didn't you?
40:59Totally.
41:00Actually it's got better though so I advise anyone suffering from complete...
41:05So your mental powers have increased.
41:06Mental powers have increased but only if we discuss soul or turbot or fish pie.
41:10Anything beyond that I have no idea.
41:12Which were the worst jobs?
41:14The worst job was the fish pie.
41:16Right.
41:16Because you had all that nozzle technique.
41:19You had you know...
41:20Well what about the partridge?
41:21Wasn't that fairly disgusting?
41:22I didn't do meat.
41:23Right.
41:23Oh the stuffing of the...
41:24Yes what you were doing yesterday.
41:25Oh that was unpleasant.
41:28That wasn't one of my finest moments.
41:30Right.
41:31No.
41:31Who did you get on with?
41:32Who were your mates?
41:32My mates...
41:34Well I really got to know Adele and Brian obviously in the last couple of days.
41:39Who were a hoot.
41:39Brian is just a complete joy.
41:42And then Rosie...
41:43I mean I have to say everybody.
41:45You liked them all.
41:46I did like them all.
41:47You were saying...
41:48Yeah.
41:49You've had a whale of a time haven't you?
41:50Oh if it's been a ball anchor so anytime...
41:52You know anytime mate I'm there.
41:53Would you do it again?
41:54No.
41:55No certainly not.
41:56That was just ridiculous.
41:56Exactly.
41:57Well so long to Annika.
41:58Many thanks from all of us now.
41:59It's a very good night.
42:01Hey you've got your wish.
42:03Come on.