Chefs Compete in Michelin Kitchen | MasterChef UK: The Professionals | S09 EP17

Join the intense semifinals of MasterChef UK: The Professionals, where chefs Aru, Ellie, and James face the challenge of cooking Michelin-star dishes under the guidance of Chef Alan Williams. In this episode, the chefs tackle intricate courses, from lobster tacos to roasted pigeon and hot ginger cake. Witness the pressure, precision, and passion as they strive to meet Michelin standards and secure a spot in the final. Experience the excitement and nerves as these talented chefs aim to impress with their culinary skills in a demanding Michelin kitchen.

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MasterChef UK: The Professionals is where talented professional chefs step into the spotlight, presenting culinary masterpieces under the watchful eyes of renowned industry experts Gregg Wallace and Michel Roux Jr. Judged by top chefs and critics, these contestants hail from various culinary backgrounds, demonstrating unmatched skills, innovation, and tenacity. In the heat of the kitchen, it becomes more than just preparing dishes; it’s a testament to their training, ambition, and the chase for the coveted title of the UK’s top professional chef.

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Welcome to MasterChef World TV, the ultimate destination to watch complete episodes of MasterChef from all corners of the globe. Experience the passion, skill, and creativity of home cooks as they embark on their transformative journey in the kitchen. Dive deep into a universe of flavours, traditions, and intricate cooking techniques. Here, every dish tells a story, and every episode is a new adventure. Join us for a world of culinary discovery.

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[Music] it’s the professional Master Chef  semifinals last time rich and Wayne were   sent home now the best six will be sent to cook  for some of the most inspirational chefs in the   country if you got to move faster you got to do  it with Grace and style we’ve got one check after  

The other it’s Conant they will then have to cook  off to secure their place in the final it’s very   simple yet something just makes you happy to  eat think I could eat it all over again it’s   that good today the first Three Chefs do battle  39-year-old london-based aru 24-year-old Ellie  

From Dorset and 33-year-old James from West  Sussex I pinched myself daily I can’t believe   I’m in the final six anything could go wrong in  the kitchen on the day but I’m just going to do  

What I do best and go go for it if I make  it through I’m going to be very tough but I   don’t want to think about it too much because  if I do I’m just going to uh Panic this is a  

Massive moment for our Three Chefs this is it do  or die at this point it’s got to be extra [Music] special it’s early morning and the chefs are in  Central London they’re about to spend the   next two days under the guidance of one of the  finest chefs in Britain there’s a Westy this

Williams Oh my God high five I’m so excited  open 5 years ago Alan Williams at the Westbury   received a Michelin star and three AA rosettes  within his first year of opening a lot of my   food the inspiration and the motivation behind  the dishes comes from the childhood thing my  

Dad he’s a gardener grew everything when my dad  was cooking it was all very natural and that he   always made food taste really good but it was  all about the ingredient because he grew the   ingredients so I think as as a history that’s  where it goes back to Allan started out at 15  

As a humble pot washer but by the age of 21  was a sue Chef for David Everett Matias at   Le champion saage in chelton and later at Gordon  Ramsey’s petruse in London Under head chef Marcus   weing I loved that really enjoyed working for the  two of them it was that professional discipline  

Almost military I thrived on it Allan went on  to spend five successful years as head chef   at the Barkley for marus wearing before opening  his own restaurant at the westbr our dishes are   really usually sort of three four ingredients  on a plate cuz we want to just focus on the  

Individual meats or fish or vegetables and just  keep it really simple but [Music] delicious the   chef Alan Williams he is a big inspiration in  the cooking industry to be honest this is the   next place where I wanted to come and work  for me to cook it now is amazing the last  

Time I worked as a restaurant Chef that was 10  years ago wow it’s going to be a challenge to be back this is an absolute first me to have the  honor of cooking in a Michelin kitchen it’s massive welcome uh you excited little bit  nervous good I hope you’re a little bit  

Nervous but it’s going to be a good day we’ve  got a very busy lunch service today 45 covers   that’s us full the dishes that I’ve chosen for  you are all popular dishes so I’ve uh I’ve done   that intentionally uh so that we can stretch  you a little bit today should we get started  

Let’s let’s [Music] go for today’s service  the chefs will be part of alen’s Brigade they will each have to execute one course to  his michler star standards they got to raise   the game and they’ve got to really sort of try  and pull the themselves up to the same standard  

That we work to frenchorn development Chef  Anu will be making Allen’s playful starter a   lobster Taco grilled lobster tail served with  Guacamole green chile gaspacho a Lobster Claw   taco topped with edible flowers and a chimmy  Cherry sauce the lobster Taco dish though it’s  

Fun it’s still quite technical if you overcook  a lobster becomes chewy not very nice it needs   to be cooked just right so this is uh kind of  Michelin star meet street food really lovely   dish beautiful just needs a lot of attention  Okay okay first of all what we’re going to do  

Is we’re going to cook the lobster just press it  down lightly yep we want it to be nicely roasted   on the one side yes but we want it to be slightly  pink on the middle okay don’t take it too far cuz  

I don’t want a dry Lobster and I don’t want a  raw Lobster so it has to be absolutely pinpoint   so the taco you take and you just put a little  bit of oil on the taco just rub it in with your  

Finger like that so that goes on the pler there  like that while that’s all cooking you’re going   to mix up your salad okay just a little bit  of lettuce sprinkle of corn some Lobster the tail and then that mayonnaise you don’t want  it too too much in there just so it all binds  

Together nicely yes okay your taco you see how  it just starts to get a few little spots a bit   you don’t want to cook it too long you’ve got  to be able to curl it okay so put the lobster  

Filling inside dressing the plate we have the  Chim churi sauce so we need a nice quinel of the guacamole your taco is uh now going  to get finished off with a few flow petals caspo to that point of the glass  okay so we just finish off with that taco  

Seasoning just on top of the lobster a  little bit on the taco and that’s it I   love it I’ll do the the best as I can to to  make your dish priority the thing is if you   don’t get it perfect if the tortillas are  split if the Lobster’s overcooked have to  

Do it again with a dish like this that’s got  a lot going on you don’t want to have to do   it [Music] twice it’s a very technical dish  it’s all about cooking the lober perfectly   I’m really excited about the dish I think it’s  is an amazing dish I can’t wait to get stuck

In gastro pub SU Chef James will be in charge  of a main course roasted pigeon breast and leg   served with taragan creme fresh roasted  F mushrooms wilted orac which is similar   to spinach baby pickled onions and radishes  topped with toasted yeast it’s a hard dish  

The person who cooks that really needs to be  on their game they really need to be a strong   cook because it’s going to be a popular dish  I know that cuz this is now the precise part   of the cooking we’ve got the color now  we’re getting it cooked so you take your  

Butter and you base through that cavity so  you’re cooking it inside and out that smells lovely as well as cooking the pigeon to  Perfection James will have to pan fry a   garnish of wild mushroom in butter and yeast and  Wilt the wild orac before precisely butchering  

The meat so the first stroke is to go down the  breast and over the wishbone okay okay then you   turn the bird away from you you push the breast  out and you go to over the rib cage breast is off  

Okay and you just trim all that so you’ve got  a really nice natural shaped breast okay what   I don’t want to see is you’re butchering it  so you’ve got a sharp Diamond I want to see a  

Lovely beautiful natural curve to the breast okay  so now we dress the plate okay this is probably   the easiest bit tarum creme fresh just a nice  Spoonful in the middle of the plate we’re just   going to make a little pull like that that  is perfect in my in my opinion because it’s

[Music] natural then you’ve got your  half breasts then you’ve got the leg few pieces of the fennel then we’ve  got the sauce that’s on the tray which   just going to drizz a little bit of that  over there so there’s your dish it takes  

A great deal of precision you really have to  keep an eye on this thank you very much you   happy with that yeah no stunning absolutely  beautiful so now the real work [Laughter] starts this is going to be probably the most  technical bit of cooking I think I’ve ever  

Done in my career it’s just making sure that  it’s all on point I need to really pull my a   game out today Junior Sue Chef Ellie will be  making dessert she has 5 years experience of   cooking at Michelin star level but very  little in the pastry section I’m actually  

Quite looking forward to being in the  pastry obviously everything has to be   so perfect and everything has to be on point  that yeah there’s you know there’s no errors   she’ll be preparing a dessert of hot Ginger  Cake Candi pineapple fresh pineapple rolled  

In grated coconut served with a coconut  and white miso puree and a pina colada sbet you’ve got your ginger cake mix here is  25 G just with your spoon just push the mix   down into the bottom of the mold it needs  to be in the corners though the cake takes  

7 minutes to bake before being rested for  two during which time Ellie must pled the   dish this is pineapple that has been  just very lightly roasted in white RAM   and muscovado sugar yep so it’s got that  kind of Caribbean Flavor to it then we’ve  

Got two pieces of fresh pineapple we just  going to grate the fresh coconut on the top   of there so that’s just like that a little bit  of kind of coconut snow gently take the sponge   out of the mold this is brushed with a  molasses ginger syrup and it will soak

In that then sits on the plate at that angles  this is a wild herb it’s called pineapple weed   smells and tastes like pineapple a simple rochet  spoon in up like that and that’s going to sit on  

Top of that powder and so we’re going to finish it  off sprinkle a little bit of that gingerbread and   lime really important that that cake is hot when  it goes out every time it comes out I’m going to  

Do that and I’m going to check and test okay  so if that’s cold yeah comes back you got to   do the whole thing again okay that’s another  9 Minutes onto your service you can’t reheat it the Tour by Allan is amazing that dish is  beautiful every element is precise yeah I’m

Happy the restaurant’s capacity is 45 covers  and it is fully booked for for lunch we have   to get it right they’re here to cook for  our customers so I can’t allow food to go   out that I wouldn’t send out normally the  last time I did service was about 10 years  

Ago I stopped working in restaurants because  I just want to a more layback lifestyle today   I’m back into uh the bandness for me I have a  little bit of a lingu way cuz I’ve worked in a   mellin restaurant before so I sort of know the  standard that they’re looking for this is you  

Know Chef’s menu it’s his restaurant  it’s his reputation I can’t let him down SM two covers table seven one lobst and  one scallop to follow two monkfish Sam yes chef   let’s go put your Lobster on now yes chef okay  aru’s first orders are in his challenge is to  

Assemble the entire dish in the 4 and 1/2 minutes  it takes to cook the lobster tail nice little rub   not too much [Music] yes did it break yes when  you do this just be be gentle as you pick it up Yes right give me another plate give me another  [Music] plate take it easy take it easy right   Jimmy churing this is all in the middle you need  it little bit on the end of your spoon like that  

Okay yes Che just like that not like that that’s  a pull okay that’s a nice line just a few little   leads on [Music] there for these guys to come  into the kitchen and work to the beat of our  

Drum instantly it’s really tricky but you know we  have to go on with it [Music] touch more of the uh   spice on top yes chef good okay okay service you  happy with that I’m happy with you Chef yeah good  

Good first go let’s go table seven I’m confed one  the chef is explain very clearly what he’s looking   for just need really [Music] focus right James you  get your pigeon straight on okay nicely seasoned  

Your pans on oil in the pan wa [Music] Chef James  has two orders on for his pigeon dish it’s amazing   I’m loving every minute he has just 30 seconds  to sculpt the pigeon breast to Alan’s precise requirements you you you packing a little bit  using a lot of knife movements where you see  

When you do it with one or too it comes off  so cleanly so nice yeah that looks like a [Music] diamond nice natural lines James  yeah not not not a diamond with James   taking too long with The Butchery uh Chef  has to step in and cook the garnish okay  

I don’t want to be helping you James  so you need to really uh wa Chef let   myself down here it’s a joke you’ll  be all right there’s time to redeem yourself James is cooking is really nice all the  pigeons are cook beautifully so far but then it’s  

Just a bit of coordination he’s falling behind  a little bit with the cooking of the mushrooms   and the buttering of the pigeons it’ll be fine  cooking at mler Star level is all about speed   and Precision in the Pacer section Ellie has  to perfectly time her hot and cold dessert  

Make sure it’s all over I don’t want any dry  patches it that’s it yeah okay okay take your   time dip your spoon into the sawbo first okay  she also needs to perfectly rochet the peanut   colada SB rub the spoon with with your hand  okay make sure that comes off cleanly and  

You’ve got no loose bit if you rub the spoon it  warms it up and it will slide straight off can   you do that one again take that one off put  another one on just try and get it a little  

Bit more even [Music] okay okay yeah okay not  bad that’s your first one yeah but that’s just   one all right I don’t want to be getting rid of  cakes okay yeah sure me yeah I need to practice  

The rush in I think that’s the only thing that  I feel a bit nervous about the rest of it I feel [Music] happy with the restaurant now full  James you got four pigeon on there yes wa   Chef there’s no respite in the kitchen dress  the plate and then you get one more Lobster  

Ready yes chef good and working his first  service for 10 years are new is feeling the   pressure bring the guacamole next to the  plate rather than yes okay calm yourself down you got to move fast on new  but you got to do it with Grace and

Style this is a very difficult dish I need  to be confident I need to get on with it and   make sure I don’t let the team down we need  one more that that’s broken this is broken yes with our new rep plating the  pressure is on James to pick up the  

Pace with his pigeon dish remember  what I said 30 seconds to butcher a pigeon if you cut it badly or if  it’s gashed and we can’t use it we   have to cook another pigeon getting it right is so

Important it’s so intense you know it’s Precision  or nothing hard very hard first time in the   Michelin kitchen keep it a little bit tighter  in [Music] Chef that right Chef my bad there   goes on the train service James that was your  first one on your own there well done that was  

Really good hey Chef another main successfully  sent for service but one of Ellie’s desserts is   coming back Ellie have a look at your plate  that’s not have you got another one no let’s   get another one in you got to make sure that  they’re pushed down Ellie you got to make sure  

That the uh the mix is right in the mold we  redress the whole thing okay get another cake in table three we we got to do the dessert again  okay so it’s going to be another 10 minutes okay  

Just let them know okay can you apologize for  me well I need to do again whole dish and the   whole table then Louis needs to do his dessert  again so yeah I uh I messed up a little bit there

The 3-hour service is winding down but the last  table of six have all just ordered the lobster   Taco this is the last table with the tacos okay  so let’s make this one [Music] perfect I know   we’ve got six here there’s a lot of plates to  dress but it’s still important that they’re  

All the same here so you’re doing a good job  so far okay good okay let’s get that last one on you go behind me with the seasoning okay very good what up good that’s really  nice Sonu thank you Chef very proud of you  

For that thank you good okay wine that’s the  wine room okay well done thank you Chef okay   how’s that feeling now to be finished  I’m glad it’s finished service was very   impressive of a standard was so I I can’t  remember it being as out as that I’m sure  

It was I quickly realized that uh I was  very Rusty my SAA was Lobster which was   beautifully poached beautifully presented  uh with a taco very tasty very colorful   and I really enjoyed it it’s lovely for the  presentation was very very attractive and they

[Applause] peelings this table’s now waited nearly  20 minutes for this dessert yeah you you just   understand how important it is just packing in  your molds getting everything absolutely perfect   you’re doing a really good job Ellie but thank  you make this a really nice one Chef [Music]

Pressure okay good that’s it good okaywe  service there’s a few errors but I think   to be honest I’m not a Pati Chef so I didn’t  do a bad job the ginger cake was excellent the   texture of the cake was very good the  glazed pineapple and the coconut miso  

Complimented it very very well with one  pigeon left to serve yeah James is almost   over the Finish Line you need to be really  on form now okay Chef yeah finish this off   strong okay wa Chef good watch your fingers  you okay with 5 minutes yeah wa Chef never  

Done service like this before in my life up  against it all the time really happy with my [Music] cooking it’s best one yet well done okay   well done thank you so much je  job really good job well [Music] done I loved every minute thanks so  much guys that’s an absolute experience  

You like to come back tonight yeah about  to do that again don’t temp me I’d love to no plate was sort of didn’t leave  the past so in my eyes I think I’ve done well pigeon was absolutely fantastic so  succulent it went really well with all  

The compliments on the dish beautifully  presented really refined lovely I don’t   think there was enough of it the pigeon  was cooked to Perfection I love my pigeon pink it’s hard for us to have three Cooks in  the kitchen on a busy service but I’m really impressed

Anu was good but I I felt like he  wasn’t in his comfort zone whatsoever   he seemed really nervous all the way  through I think towards the end he got better I think James did a great job  today really tough dish that Lots  

Going on I have to say that you know  every pigeon that he cook was really   good Ellie finished off very well oh so B  ended up looking pretty [Music] good it’s   day two in central London and the chefs  have one final chance to impress Alan

They have to cook one of his signature dishes  pan fried Cornish turbet served with Ratatouille   arated buyya ruy and an amoretto and black  olive crumb so the signature dish is a dish   that I’ve had on the menu for some time I really  really like it it’s lovely dish the dish is an  

Interpretation of uh french fish soup so buoy  base we make a stock with red mullet bones and   we add that into a hollay sauce but then we  put it into a siphon and that turns it into   more of a mousse aoui is classically mayonnaise  but made with potatoes and then you spread it  

On croutons with Parmesan cheese sprinkled on  the top but what we do is we take all of that   and put it together the ruy and the the buoy  base could have a tendency to separate and   split turbet only takes a few minutes to cook  cook it till it’s still slightly pink in the  

Middle number one I’m going to look at the  aesthetic I’m going to see how they’ve put   the the food on the plate I want to see some  finesse in the way that they’ve dressed the   dish definitely the key to getting the dish  right is to get the textures perfect on the  

Buy based mousse really important I want it to be  silky and I want it to be nice and mousy [Music] I love base and the r mayonnaise I’ve never  made that personally before that would be a   challenge today I’m not quietly confident  as it may be usually but we she’ll see any  

Time we’ll tell OB I’ve made ratou you know  hundreds of time being fench but there’s a   ratou and then there is a Alan ratou the way  that I make my ratu is I cut everything into  

A dice and it’s all exactly the same size and  so it’s really important that you can see all   these little squares of the vegetables  and that they’re all uniform we could   go wrong really at any point but the ultimate  challenge of of course is the cooking of the Fish I’m [Music] ready [Music] how was that b nerve rcking yeah yeah  I think I did okay it looks nice the fish looks   nicely cooked the buy base is a little  bit flat though we’ll see how it tastes pretty good it’s really nice good balance nice  seasoning you’ve really seasoned the fish well  

Thank you fish has cooked lovely maybe another  30 seconds or so less but that’s really splitting   hairs the ru is really good really nice and  Ratatouille is nice got a little bite to it that’s  

Good that’s that’s really well judged the only  thing that is different to how I do it is the booy   base slightly under seasoned and just to mousse  it up a little bit more cuz it’s kind of gone flat  

As a sauce but flavor-wise really comes together  nicely I’m really impressed well done thank you Chef I’m really really proud  of myself it was really nice   to see you know him smiling and that’s  a good thing for me so he Mass enjoyed

It to be honest with you it’s  quite hard for me P to and that   standard pretty pretty difficult  but uh I’m going to try to give it [Music] justice I think the way the chef would  make it look would be very different I’m sure  

That’s where it’s going Mission down that’s  where I [Music] haven’t initially it looks a   little bit messy it’s not as like expected it  to come up I expected the rattitude to all be together the fish is slightly overcooked the  Ratatouille is a little bit underseasoned the  

Ruy is less apparent it’s not adding anything  to the dish because you haven’t put enough on   the buoy base really nice you’ve really captured  that and you’ve got the consistency just right so   it’s nice and mousy you’ve been very shy with the  crumb as well and the crumb gives it nice texture  

You done a pretty good job there though and I’m  you know I’m really pleased generally if I give   you a word of advice it would be breathe and  just compose yourself just be a bit calmer be  

More confident in yourself because you can cook  thank you thank you very much Chef thank you well done the feedback from the chef totally spot  on I need you feel more confident but I think   I did it justice today and I can’t wait to  get back uh and cook more having seen what  

I saw in the past yesterday it’s trying to  sort of take on board what I was overseeing   and watching and sort of trying to  bring that to my dish today really I Think [Music] there’s a few bits in there that I haven’t  done before as a chef and I didn’t truly   understand so I’ve done the best  I can do I [Music] think [Music] fish is perfectly cooked from the way you  cook your pigion yesterday I expected you  

To do similar job today so the Buie base  needs more shaking when it’s in that gun   the more you shake it the thicker it gets and  what I’m looking for is more like a mousse I’d  

Like to have had the O through the ratou as  well one thing you’re lacking in the dish is   seasoning some of the other elements you could  have just taste it a bit more maybe that’s a run  

Running theme for me if you’ve been told that  before then you should take that on board okay   I can’t thank you enough Chef this has been  an absolute joy for me and it’s going to stay  

With me to my ding day thank you very much thank  you Chef well done thank you very [Music] much I do feel a bit annoyed I feel that having  that lack of knowledge has let me down it’s  

Always the same I seem to be hit and miss I’m  not getting it right but maybe that’s how it’s   meant to be I don’t [Music] know it’s been good  having them here I enjoyed it it’s nice to have   three different personalities come into the  kitchen they all showed some strengths and  

Some weaknesses to see them respond and work the  way they did I think was really encouraging to day   was brilliant I feel like I’m I’m back in the game  and uh yeah I I can’t wait to do more and uh yeah

Brilliant I’m really happy for the last  few days know I’ve worked hard to get   into the finals I’m won it quite bad  now so I’m going to bring my aame and   make sure that next two courses is  perfect I’ve really enjoyed myself  

Working for Alan really privileged and  what an amazing person really was a good Guy having worked with a chef like Alan  Williams I I would really love our Three   Chefs to try and Elevate their food  to a whole new level the pressure is   on they have got to fight it out for that  place in finals week today has got to be

[Music] exceptional today it’s all about your  food and cooking for that place in the finals   week this is it two of your best plates of  food you have an hour and 45 minutes we can   only take two of you one of you will be leaving  the competition today off you [Music] go how  

You hopefully I’ve got enough fight in  me to blow these guys out of the water today friendship stays at the door as soon as  I walk in unfortunately it’s all about me and   my food when I go in there and making sure I  make this lot looks silly you know how are you  

James stressed nervous this is massive for me you  know I’m a little boy from down south nothing like   this happens do you know what I mean I’m Blown  Away how did you find your time in in kitchen  

I’ve never done any form of Michelin star cooking  at all but to walk away feeling like I smashed it   and I own the section I felt so great about myself  I really did what are the two dishes so I’ve got  

A A halbot bergon for the main course so a nice  piece of halber with all the Burger on garnish   and a nice rich you to go with it with some seoan  sandfire and some salt baked jerseys and then for  

The dessert I’ve got a baked Calvados custard B  Apple puree crumble Apple beet and some little   caramelized Apple balls so sort of a play with an  apple crumble really where’s the inspiration come   from these dishes I’ll eat at home I’ll make them  at home and it’s just bringing that everyday food  

Into the next level it’s going to be packed with  presentation flavor and hopefully you guys are   going to going to get it and understand it okay  thank you good luck thank you very [Music] much   James is going to be have to be very careful  that all these big rich flavor don’t overtake  

That fabulous flavor of the halit at the end  of the day the halit is the main event he’s   already been picked up in the competition for his  seasoning and again in Alan Williams’s kitchen   also James now needs to be very careful he doesn’t  go too far and season things too much because the  

Dish would be inedible James has toed a dessert  he’s cooked and set it in a large serving Vault   it looks quite a big portion what he can do to  really make this an outstanding plate of food  

Is how he’s going to dress it in the end all  the little garnishes along the top this could   look quite stunning if he gets it right chess  you’ve had 35 minutes gone hour and 10 minutes

Left wow you know I’d love to make it through  to the final I I really would to be honest I   didn’t sleep very much last night I’ve got to  nail it today if I don’t nail it I’ll probably

Go Arnold how are you yeah very you’re a  lot more relaxed how was your time at Alan   Williams restaurant I hadn’t been in the kitchen  like that for very long time the chef s of said   that you know I should be more confident  relax and really enjoy the food which is  

What I’m doing today everything’s going to be  done but I need to really enjoy it what’s your   menu Roy qu pigeon with samusa carrot puree  good good seasoned with shamuna North African   condiment what a very very different plate of  food from you wow I love Morocco people in this  

Country like to have a curry in France we have  cuscus and Tajin that’s where it’s coming from   what about the dessert lemonchello in sulana  a sponge cake and a Sicilian lemon C this is   going to be really interesting to see I’m  really looking forward to your menu and I’m  

Really looking forward to these new flavors  thank you very exciting very exciting menu too I like the sounds of aro’s cooking all about a  great balance of these amazing spices and flavors   of Morocco and North Africa ano’s dish is all  about getting that cooking of the pigeon rice  

You want it lovely and pink the samosas they  need to be cooked well lovely and crispy yet   still moist from the inside h dessert is a  sponge of lemon cello and sultanas you can  

Get it wrong and you can get it right it’s a very  simple thing to make any mistakes it’s going to   get spotted got lot stuff to do still so um yeah  they just speed up a bit chefs you got 30 minutes remaining everything relies  on these two dishes today I’m  

Going to cook my heart [Music] out  for me it’s all about consistency   and precision and if I can nail that  then the two dishes are going to be beautiful for my main course today I’m doing  Seabass with creamed summer sweet corn and  

Crab for it and I’m using sweet corn juice  as the thicker so it’s almost like a risoto   and I’m doing a Treo bonbon crab vinegar  so I’m making a crab shelfish stop what   about the dessert honey roast Peach with pickle  cherries roasted Peach puree Su turns ice cream  

And Elman financia wow oh a lot of work there  Ali yes at the moment so far so good Alli you   can just about see the finals from here yes how  does that feel I’m quite nervous onest but if I  

Can know these two dishes um really well would  be amazing achievement to get into the finals I like the sound of Ellie’s main course a lot  the ingredients I know work together and would   certainly choose if I saw them on a menu the  arin’s got to be beautifully deep fried and a  

Crunchy coating you want to be able to taste the  rice with the teso sausage and the crispy skin of   the Seabass is also quite important it’s got to  be beautifully colored and nice and crispy Alli  

Is using Peaches I hope she’s tasted the peaches  to see how sweet and how ripe they are if they’re   naturally sweet too much honey could overtake this  beautiful fruit flavors of these ingredients are   honey roasted Peach sauta and ice cream this dish  sounds absolutely [Music] Divine chefs You’ve Got  

5 minutes left [Music] game time now so got to get  [Music] focused you have just 2 minutes [Music] left you get to a point where it’s crunch time  chefs you’ve got 60 seconds it’s crunch time though time’s up that is it Well

Done guys we’ve done the best that we can  all right we done right this is tough that   was hard Anu has cooked a North African  inspired dish of roast pigeon in chamula   marinade served with carrot puree pigeon aul  Samosa dipped in pistachio crumb garnished  

With goat curd fresh almonds and dried rose  petals finished with a red wine glaze your   main course has a beautiful refinement  to it that looks fantastic thank you chef I think that dish is absolutely knock out  I love the flavor I love the cooking I love  

The decoration I’ve never thought I’d see a  dish like that from you the carrot puree is   great the cooking of the pigeon is delicious  the sauce is huge in flavor the Samosa has   got a lovely texture to it I love the spice  going through it you know an I think for me  

This is probably the best dish you’ve  cooked in the competition I really do   I think it’s an absolute Triumph really  tasty plate of food really impressed on   how you could balance such strong flavors very  well done impressed for dessert Anu has made  

Lemon cello and Sultana cake with mascap poni  sbet Sultana puree lemon kurd and a pine nut Prine presentation could be better but having said  that I do really like the flavor of the dish   I love the cake it’s lovely and Light which  is great and the lemon curd on the pl I’m  

Big fan of lemon curd I think it’s fabulous  the sbet works very well it’s refreshing and   creamy I think you’ve got it done very very  well I like cake um that’s a good cake and   then you’ve got the lemon curd you’ve got  the Prine on there which just breaks away  

Really tasty plate of food it’s very simple  yet something that just makes you happy to [Music] eat with the feeling of getting  such feedback amazing especially at this   stage of the competition they’re  very hard to impress so it feels great Ellie’s main is roast  Seabass served with sweet corn  

Corn and crab risoto spring onions  chero arini and finished with a crab vinegret Ellie I I really like the presentation  it’s just very neat very precise for me I think   the fish has been cooked perfectly my  disappointment is you’ve left off the  

The Crab reduction that you’ve made into to a  dressing there’s only a little bit sprinkled on   the plate and you’re not getting that wonderful  flavor through it it was so good you took a lot  

Of time to make it don’t leave it off serve  it but I think it’s a good dish it’s actually   very delicious the fish is really nicely cooked  Ellie it’s got a lovely crisp skin it’s lovely   and soft and moist in the center it complement  sweet corn crab risotto underneath and I love  

The fact you’ve still retained the bite of the  sweet corn as well the andini is beautifully   cooked is nice and brown the flavor though of  the cheso is just not coming through strong   enough that would have worked so much better  if there’s more of it on this dish Ellie’s  

Honey roast Peach is topped with alond crumb  and served with roasted Peach puree a warm   armor foner pickled cherries and so turn ice  cream I really like your presentation again   it’s just absolutely nice and delicately  put together would have liked another p

So the roasted peaches is it’s wonderful it’s  sweet it’s still quite sharp and I like it’s   still got a bit of body to the actual Peach I  wish you’d put another slice on there I think   the ice cream the peach the burnt Peach puree  and the Pickled cherry and the crunchiness of the  

Almond on the plate these just works so well all  in harmony together it’s the type of dish I would   eat in a restaurant and I think I could eat it all  over again it’s that good thank you very [Music] much thanks yeah I feel much better you love that

Game when they give you amazing comments you you  know you just have Shivers through your body and   you think oh you know know what I’ve done today  is really good but you just don’t know what’s   going to happen so hopefully fingers crossed  but we see finally James has made pan fried  

Halibut served with Port poach salsa fee  sep puree comy Jersey Royals cavoy cabbage   with sfire garnish with fresh your rolls and  finished with a red wine bugging your sauce the fish has been cooked wonderfully and  that sauce my goodness the flavor in your  

Banon sauce is delicious the bacon brings that  saltiness that’s very much needed because I find   the fish is actually quite blond the set puree  it’s got a lovely texture to it but I find it   under seasoned these are Finer Things that we  still still need to fine tune with you like  

When you’re using the Ladon you need to trim  the end bits off but and saying that it is a   good eating plate of food James thank you very  much what we have here is a fabulously tasting   plate of food really good big flavors the  red wine sauce is absolutely a delight it’s  

Defined I think though there’s there is one  point I’ve going I’m going to have to stress   to you you need to start refining your Finishing  Touch that’s the finishing of the mushrooms the   finishing of the the potatoes the little hint  of seasoning here and there we’re looking for  

Very precise finishing touches in all the fine  details here there a few little errors on this   plate but it does taste good though thank you Chef  thank you very much for dessert James has served   calador Custard with burnt Apple puree caramelized  Apple balls Apple beet topped with cinnamon oat crumble

James that’s the biggest bowl of custard I’ve  ever had even Greg would struggle eating that   gym blood hell actually I like to see him try  the custard itself is very creamy and I like  

That you can taste the Calvados through it now  on its own a fire very rich what I do like is   when you get a spoonful of the Custard with the  cinnamon oats the burnt Apple puree and then some  

Of that beignet it’s delicious together I just  think it’s such a big portion I really do like   the Calvados custard the Beet is fantastic the  fresh Apple that’s around the dish just brings   a little bit of acid to cut through the richness  of the dish itself the crumble gives it a really  

Good texture as well I’ve got to say though James  you couldn’t eat all that mate I mean gosh that   is one Big Rich dessert you need a bucket of  Calvados to drink with it you know what at the  

End of the day it’s a big portion so what it  tastes great fantastic thank you so much thank you I feel absolutely exhausted now I’ve put  everything that I could into those two dishes   where’s my but we make it through to the next  round then I really need to sort of polish my  

Actx a little bit I think you should be proud  of what you’ve done today we have eaten a while you’ve given us a lot to discuss go and take a  break we’ll see you back here in a [Music] while  

Great cooking today by our chefs they’ve all  come in here great attitude and great Focus   very very happy and really good to see our Chef  stepping up to the mark really enjoyed Arnold’s   pigeon dish those beautiful Moroccan spices  were just absolutely Divine the little bits  

Of curd that he had around the plate just  mellowed this dish out beautifully well a   very well accomplished dish from a chef who’s  just really coming to his own right now dishes   a day for me I thought Arnold’s dessert was not  so appealing in the presentation but boy was it  

Delicious it was very simple but for me just so  great to eat I’ve enjoyed both these dishes from   Arnold today I’d love to car on I really would  I really want it but uh there’s nothing else I  

Can do now this is it this is crunch time so uh  we’ll know shortly Ellie’s cooking is fabulous at   the moment she’s doing very very well two great  dishes and great choice of ingredients also the   combination of flavors today the little sweet corn  risoto with the crab running through it absolutely  

Divine but this dish was crying out for a few  little bits of more charito more crab and more   of that fabulous dressing alli’s dessert another  lovely presented plate of food from her again very   well thought out the peach was perfect it was  beautifully cooked their salurn ice cream was  

Fantastic I would have just liked a little bit  more Peach on the plate my concern with Allie   is she just has so much restraint she’s worried  so much about how perfect it looks she sort of  

Forgets about the eating of it and how much should  be on the plate for what I’ve done today I think   I should be able to get through to the finals but  it was the hardest round by far James’s food today  

Again very delicious the halet main course for  the Bon sauce was divine I just found again a   big portion of food if the only elements he  really needs to work on is just a touch of  

Refinement and just a little pinch of salt here  and there it’s not such a bad thing the pudding   was massive the flavors were fantastic beautiful  ainal flavored dish here just too big I’m on the   cusp of really sort of getting to somewhere that  I never expected to be I’m quietly confident but  

I could be wrong and you know there’s two others  in there that cook superbly today as [Music] well   this is a really tough decision all three of  our chefs today have delivered wow not an easy [Music] choice we can see how much this  means to all three of [Music] you I’m  

Really sorry to have to say that we  can only take two of our best chefs through the chef leaving the competition [Music] is [Music] James good James thank you  so much really really sorry to lose you yeah I’m gutted so close but  yet so far as they say I think the  

Whole experience is going to stay of me for a long time it’s changed me I feel like I’ve invol D and I feel like I’ve learned a hell of a lot   as well I’ve loved every minute  of it but hey that’s it job is

Done Ellie aru you’re through  to the finals week [Music] congratulations I’m speechless to be  honest I can’t believe that I’m still   the only girl in the competition  left and now I’m in the the finals week made it through BR end really  happy really chuffed can’t wait to  

Come back and get stuck [Music] in Well Done congratulations next time the semifinals continue  as the second group of three sheriffs take on one   of the country’s most inspiring kitchens grave  Ty manner so you got a lot of checks on here  

You’re doing well yeah everyone’s loving the Dory  today they will then have to Showcase their own   talents if they want to stay in the competition  now is your time to make this count this is it [Music] jents [Music]