All language subtitles for Next.Level.Chef.S01E05.Seafood.Week.1080p.HDTV.H264-DARKFLiX

'Every great chef
started at the bottom

'and worked in the toughest kitchens
to make it to the top.

'The contestants have seconds
to grab.'

Grab ingredients!

'Minutes to cook.'
45 seconds and you're still cooking.

'And moments to deliver
their dishes.'

Get it on, get it on here! BLEEP.

It's all about family favourites.

What have we got? What have we got?
It's gonna be tough.

I'm in the basement -
you get what you're given. Oh, no.

None of us can take it,
it's too stressful.

Do not let it lift,
do not let it lift.

I can see you getting emotional.

I think, for the first time in this
competition, I'm lost for words.

In this cook off,
the dish must cost less than £2.50.

Best chicken dish of your life.
Come on.

Kelly, you're not going to be
the Next Level Chef.

Everything you think you know about
this competition...

is about to change.

The top floor kitchen is closed.

You'll be taking on... seafood.

Platform's coming.
That's going to be intense, man.

What? It's bent. These guys are
pushing themselves beyond belief.

Seriously,
you've never used leek before?

Has anyone got
one of those blenders?

Why would I give it to you?

Sorry - I'm just playing the game.

Joe, don't do this to me, man.
Come on. Focus on the seafood.

I've never cooked this, Chef.
Next level dishes.

Come on!

Got to go.
OVERLAPPING YELLING

No!

This is Next Level Chef.

OK, you have that surprise
announcement for them.

Welcome back, guys.

Right, all of you come on in,
line up, cos tonight is a big one.

Everything's about to change,
so, nervous.

I'm not sure
I'm gonna like this change.

Oh, I don't know what the change
might be.

So, I'm expecting the worst.

Welcome back to Next Level Chef.
How are you feeling?

ALL: Good, chef.

Motivated?
ALL: Yes, chef.

Good, glad to hear it.

This competition is getting fierce.
Are you guys ready for the fight?

ALL: Yes, chef.
Good.

Team Ramsay. jade, I want
to come to you first, young lady.

You pulled off a dish last week
in the cook off

that all your social media followers
will be proud of.

Thank you.

I am a social media chef

and I didn't think
I was going this far.

And I'm so happy to be here because

this is what I live for.

And I'm able to do it
in this competition.

Team Arrington, I gotta say, thanks
to Ronan's incredible lamb curry,

we won best dish last time.

So, I'm dentist,
not a professional chef.

So winning top dish last week -

it's just completely boosted
my confidence in this competition.

Just, now the pressure's on.

Team Ainsworth.
BOTH: Yes, Chef.

Now, we know we lost Kelly last
time, which is a real blow. Yeah.

So you need to cook like your lives
depend on it today. All right?

Yes, Chef.
We will. Yeah?

All of you, listen very carefully.

I warned you all last week
that, from today,

everything you think you know about
this competition is about to change.

Because as of right now,

the team competition...

is over.
Ah... Ooh...

From here on in, you're competing
as talented, ambitious individuals.

Pff...
You're on your own.

It's all down to YOUR cook now.

No longer have a team mate
to save you.

So, all of you, it's time to remove
those team aprons, please.

Everything has got really,
really, really intense.

That team's your security blanket,
and that's gone.

And I'm scared.

I'm really, really scared.
It's just gone from here to here.

So, as ever, a place cooking in
that coveted top level kitchen -

that needs to be earned now.

So for that reason, today

the top level... is closed.

Oh, what?

Which means you'll all be cooking
in either the middle kitchen,

or down in the basement.

I think I'm just worried in general
about the basement.

There's nothing good about being
in the bottom kitchen.

Now, where you cook will be based on

your individual performances
so far in this competition.

Jade, Callum, and Ronan.

Over the past four weeks
of the competition,

you have all earned the right to
cook in the middle kitchen today.

Yes! Yes, come on!
APPLAUSE

Ancl that is because each of you
has won best dish of the clay.

Ah...
Congratulations, you three.

Top dish is coming
out of that middle kitchen today

and it's gonna be my dish.

See, I just can't wait
to get in there.

To the rest of you -

Temi, Toby,

Gurpreet, Tony, and Gold.

You'll be cooking in the basement.

I honestly fear the basement
like nothing else.

I think the idea of going in
with so many people,

it is terrifying.

Remember, just cos
you're in the basement,

it doesn't mean
you can't cook your way out.

Understood?
Yes, Chef.

And tonight is going to be
your toughest challenge yet.

You'll be taking on seafood.

Yes!
Yes!

Finally!

Mr Cornwall was so happy about that,

he was out on his rubber dinghy
this morning at half past four.

Getting us the catch of the day.
Oh, clear, oh, clear.

He said seafood,
and I'm there going,

"Oh, no, this is not my strong suit.
What am I gonna do?"

Mere seconds can be the difference
between undercooked and overcooked.

So, chefs, please -

remember, seafood needs to be
handled with care

and prepped with skill.

So don't over complicate things

and just let the incredible
ingredients do the work for you.

We are talking about
the most incredible gifts.

Sea bass, beautiful haddock, cod.

This is a fantastic week.

OK, chefs, I'm going to be
in the basement kitchen,

Nyesha's gonna be in the middle.

Ancl Gordon will be
across both kitchens.

The team competition is over
and everyone is out for themselves.

So, Callum, jade, Ronan.

Please head over to the lift and
make your way to the middle kitchen.

Good luck, guys, come on.
APPLAUSE

Good luck, good luck, good luck.

It's survival of the fittest.
They need to cook with finesse.

It's about who can rise to the top.

Have you been in this kitchen
before? Yeah, man.

Yeah.
Yeah, man.

First time for me and Jade.
Since round five.

We've never been in there.
Yo, welcome to my crib.

Wow. Oh, this is like...

I'm used to this.
This is... this is good for me.

I'm not gonna call shotgun,
but, shotgun.

As soon as I went into that kitchen,
there was one bench I wanted.

Ancl that's the one
closest to the platform.

Can I go here?

I've taken that one, darling.
Oh, where's the other one?

Oh, I'm so sorry, Jade.

OK, that's how it is.

That is the moment that I realised
you are doing it for yourself now.

Wow, it's so nice up here.

You guys not been down there?
No, our first time. Never.

Oh, right.
Be gentle with us.

Oh, the man, man...
man knows where he wants to be.

I didn't realise I wanted it
as badly as this.

Being the eldest of five siblings
and having a single mother,

I had to grow up really quickly.

Ancl that's why I'm so motivated.

I thought, if I'm not
looking after myself,

someone else is gonna whip
that prize from underneath my nose.

This is mine.

I'll stick here. That'll do me.

You happy? Yeah, next to you.
Yeah, bro.

Being in the basement this week
is going to be rough

because the competition
is only getting tougher.

I'm really nervous because to be
in a bad kitchen having last grabs

means that I'm gonna have to cook
something phenomenal.

What? It's bent.

Which one of these ovens
is the dodgy one?

Ooh, they're not talking.

I thought it was a joke. I thought
they were doing it for a laugh.

Ancl then when they continued
to not reply or...

I realised, yeah,
we're not in Kansas any more.

Boys! Come on, boys,
there's no need to be...

no need to be frosty about it.

HE LAUGHS

It's not a team game any more,
is it?

Sorry, I'm just playing the game.
just playing the game.

Hi, guys.
Hello.

Yes, Chef.
How are you?

Good, Chef.

My goodness.

It's pretty bleak down here,
isn't it? I've not been down here.

I have not had the pleasure
of being down here. Wow.

Three of the best dishes
from this competition so far

have come from this kitchen,
all right?

So we gotta remember that.

It proves that a great chef
can make magic in any situation.

Really grab well. OK?

Yay!
First time in the kitchen together!

It was amazing to have Nyesha
in that kitchen with us.

And I just wanted to impress her
today.

I mean, I gotta say, you know those
guys down there are gonna have

a little bit of a tough time, right?
A lot of people in that kitchen.

You've all experienced that.
So it's every person for themselves.

Right?
Absolutely. Yes, Chef.

Remember, guys, don't be all British
about this, all right?

Don't be, "Oh, no, after you." OK?

Every man and woman for themselves,
OK?

Next level seafood dish, yes?

Yes, Chef. Platform's coming.
I hate this noise.

We have got first grab.

WHIRRING
The pressure is on us.

Stand by, go!

Let's go, guys, quickly.
There's salmon, tuna, halibut.

I wanted the scallops,
but Ronan just beat me to it.

So the next thing was monkfish,
and I just knew I had to take it.

What's a scallop between friends?
LAUGHS

Think smart, grab ingredients
for a next level seafood dish.

Fish, lemon, potato.

I grabbed sea bass because I wanted
something I've never cooked before.

What are you leaving those guys
downstairs? Not a lot.

That's good, I love that.
Glad to hear it.

Three, two, one platform's still
here, grab it if you need it.

Good job, good job.
Oh, so nervous, man.

Here it comes. Ready, get ready.

When it goes green...

...go, go, go, go, go!
That's it, get in there.

I saw the prawns,

then somehow they were
in Temi's hand and gone.

So then I was like, OK, right,

I've really got to get something
that I wanna cook.

Ancl I went for the salmon.

Think about your vegetables. Could
you elevate it with some seaweed?

I see that halibut,
and I just grab it instantly.

I came into this wanting to impress.

And that's what I'm gonna do.

Ten, nine, eight...
Sorry...

That grab was probably one of
the most brutal grabs we've had.

I was left with the mackerel,
which I had no idea what to do.

Jchree, two, one.

Keep grabbing,
if you can keep grabbing, grab.

Come on.

Excellent.
Sound.

That is a good grab, team,
well clone.

Middle kitchen chefs.
Yes.

Your time starts right now.
40 minutes.

What you cooking? Sea bass.

Got no professional training
and I cook budget food.

So to have the opportunity
to cook a big fillet of sea bass

is so exciting.

I was happy with what I got.

Right, Temi, what's the plan?
So, right now,

got king prawns over there...
Yeah.

...some chorizo, some white wine,
some seaweed.

I came in here a social media chef.
I live at home with my mum, my dad.

With £100,000,
I can get my own place.

So it would mean everything to me.
It would mean so, so much.

To be honest, not too sure -
courgette? Yeah.

What is that?
Leek. A leek.

Seriously, you've never...
never used leek before?

Don't use leek, Chef, no.
Really?

What am I gonna do with a leek?
Don't have a damn clue.

How are you feeling about it all?

I'm quite confident in it.
Yeah?

I'm gonna keep it simple,
do what I know.

I'm gonna make some prawn tempura.

But those prawns, they've got
to make sense. Yes, Chef.

All right? You can't have a dish
where it's just sort of like

you've got the prawns and then bits
and pieces, right? Yes, Chef.

Yeah, I'm a bit worried about Temi,
if I'm honest.

I'm just not seeing how
his dish is coming together.

Jade, I'm so excited to be
in the kitchen with you.

I know, 100%.
What did you grab?

OK, so, I grabbed the sea bass,
potatoes... Love it.

...and pancetta, kale.

So I'm gonna make, like,
a rustic potato cake... Yum.

...with those three ingredients.

How comfortable are you
cooking the sea bass?

Never cooked sea bass in my life.
Wow.

You know what's beautiful,
conserving that crispy skin. Yeah.

Just sort of season it. A little bit
of salt, put it on a paper towel.

And it'll help draw
some of the moisture out. Ooh.

It's quite scary, right?

You've never cooked sea bass
in your life,

so it's all gonna come down
to the timing

of when you're dropping that fish.

We're at that point
in the competition now

where you can't make one mistake.

You have to get the perfect dish,
else you're going home.

Shit, man, this is scary.

30 minutes to go, team.
Yes, Chef.

Remember, chefs,
we need your best seafood dishes.

Yes, Chef.
Yes, Chef.

This is where the competition
takes on a new role.

They need to stand out
as individuals.

Do that, and you're heading up
to that top flight kitchen.

12 minutes gone.
Right, how are we feeling?

Hello, Chef, yes. Feeling all right.
Are we good?

I'm attempting
some home pulled noodles.

I love that, what's the hero?

The scallops over here. So,
these are gonna be last minute...

Gotcha.
..just with a really nice herb oil.

I love the idea of the attempt,
but focus on the seafood.

100%, scallop, seafood.
There you go.

The seafood is the hero protein.

Never seen such big scallops
in my life.

I thought, let's maybe pan fry them?

You have to make sure
the seafood sings.

Right, young man with monkfish,
you good? Yes, Chef.

What's that, like a little
cassoulet? Like a bean stew, yeah.

Love that.
That's roasted peppers in it.

That's gonna be
the sauce on the plate.

Potatoes on top of the cassoulet?
Yes, Chef.

Cassoulet on the bottom,

and then you sit the monkfish
on top of that. Yes, Chef.

Hot pan, sear, let it rest as well.

Yeah, be safe, absolutely, Chef.
Good.

Monkfish is the most difficult
protein to cook.

The secret is
to slightly under-cook it.

Then let it rest.

That residual heat means when it's
served, it's cooked to perfection.

Right, how are we doing?

Yeah, great, Chef,
thank you very much.

Good, so pancetta's frying.
What's that in there?

I've made a brown butter

and then I've emulsified it
with a bit of colder butter. Nice.

Comfortable cooking sea bass?
I've never cooked this, Chef.

This is a talented chef
that cooks on a budget.

All of a sudden,
she's got a £25 sea bass.

She's got to feel comfortable
with these luxury ingredients

and not be intimidated.

So, skin side down,
90% skin side down. Yeah.

That's for the protection.

Yeah, do I put oil or butter
in the pan when I'm doing that?

Don't put butter in there.
Oil, butter will burn. just oil, OK.

I am constantly learning

and I am pushing myself
out of my comfort zone a lot.

I mean, these three have had
some tremendous dishes,

best dishes of the day
across the week.

Best dishes of the clay, absolutely.
So, the pressure's on them, right?

Pressure's on,
and they really need to lean in

and just do what they do best -
make amazing food.

Yeah, and don't get too clever.
Yeah, exactly.

The reality is
less is more sometimes.

There's complexity and simplicity.

Ronan's focused on these noodles.

I kept saying,
"Focus on the scallops." 100%.

Seafood challenge,
not a noodle challenge. Absolutely.

Good luck, girl.
Yes, Chef, thank you.

Where's the fucking bowls?

CLATTERING

This is one of the most exciting
times for me in Next Level Chef

because I can get into those
two kitchens and really see

what Paul and Nyesha have been
keeping up their sleeve.

But more importantly,
help the chefs, mentor them,

and push them to the very, very top.

Finally. Having an amazing
background the way you have,

we share a lot in common.
Yes.

I think working on a yacht
saved my career.

A chef and an engineer -

the most important two individuals
on that boat. Absolutely.

Here now, you're individuals.
Yes.

And there's one thing
that I what from you... 100%.

...is to come out of that shell.

I'm hoping today
you're gonna see that. Good.

Really are gonna see that.

First time cooking with Gordon -
epic.

I just hope I can do my boys
and my family, and my wife proud.

Right, tell me about the dish.
I'm gonna do an inverted maki roll.

OK, so you're doing sushi.
Tempura-d that.

I'm gonna use my clams
and then a tuna tataki with...

on the side,
but with it on that space.

Got a lot to do. You've got
40 minutes, not four hours.

Thank you, Chef, I know.

Watching Tony execute
that tuna tataki -

tuna that's lightly seared
while still raw in the middle -

set alarm bells.

Because, technically, it's a lot
to attempt sushi in the basement.

So, Tony may be
out of his depth tonight.

Finally, I get to see you in action!
Yeah, kind of scary!

So, tell me about the dish.
What did you grab?

I've pulled some mackerel. I've made
some pickled cucumber ribbons.

Love that. Ancl then I'm gonna fry
off the mackerel in the chorizo fat.

I wanna make a sauce.
Mm-mm.

Like, with cream, chorizo.

So that's related to
the tuna family. So it's oily.

So just be careful
of the cream in there. OK.

Cos it's sort of fat and oil.
OK.

Not too much, but just be smart
where you use it.

Gurpreet's got mackerel-

a potential winning dish
if she gets this right.

But she needs to be careful
using cream

because oily fish needs acidity,
not fat.

Team, we have 15 minutes left here,
OK?

Yes, Chef.
Next level dishes.

Callum, I gotta ask you a question.

Yes, Chef.

Is it calmer working with Nyesha
in the kitchen or Gordon?

Erm...

Definitely you, I think.
SHE CHUCKLES

Could you taste that, Chef,
do you think?

I did, what do you think? Did you
taste it? Needs a little bit...

It needs some salt.
Yes, it does.

I'm thinking it needs some lemon
or something.

I agree, I think it maybe needs
a little bit of richness as well.

Some olive oil or something
just to coat my palette a bit.

Hi. The side of the dish, what are
you doing? You got the shrimp.

I'm doing some prawn tempura.
Good.

Got potato fondant in the oven,

also got some potato here
which has just been boiled.

I'm gonna do a mash,
but also gonna coat this in

some flour, egg and breadcrumbs.
I want everything to be crispy.

Temi's got these delicious prawns,

but I don't get

a deep fried potential ball
of potato with potato fondant.

Hey, what did you grab?
I grabbed a halibut loin.

I'm searing that now,
get some flavour into it. Nice.

I'm gonna do some sauteed potatoes,

some pickled fennel,
pickled red onion. Good.

Er, seaweed.
Good.

Toughest fish here to cook.
No fat in there. I know.

So when you sear that in there,
baste it.

And you bathe that halibut.
I've got brown butter here, Chef.

But you BATHE that thing in butter.

So you've put that flavour
in there. Absolutely, Chef.

And don't put a too hard a sear
on there, or it'll go dry. No, Chef.

Every week
I'm coming into this competition

just wanting to be better
than the week before.

Ancl the halibut made it down
to the basement

because no-one
on that middle kitchen

was confident enough to cook it.

OK, young man, good luck.
Thank you.

Talk to me about your food.

I'm gonna zest a little bit of that
with a little bit of the flour.

Then it's gonna get deep fried
for the garnish.

Yes. So the rest is gonna go into
your beurre noisette sauce, right?

Yeah, is that over?
Yeah, it's nice.

No, no, no, it's nice.
A beautiful brown butter sauce.

And then finish it with lemon juice.
Yeah, a little bit. Little bit.

You have some aromatics in there,
shallots or...? No.

Taste, make sure you taste
along the way. OK, Chef?

You don't wanna add
and then you can't, you know,

cos you have two acids now,
you don't want them to compete.

Does that make sense?
Yes.

Did you taste that?
Yeah.

Jade's got a lot going on.

Making sauce and cooking sea bass
for the first time.

I mean, these guys are pushing
themselves beyond belief.

Gold, you OK?
Yes, I am, Chef.

Salmon can afford
to have a little rest.

OK, fantastic. I won't leave it
to the last minute, Chef.

Where's the broad beans going?
They were gonna go as a puree.

You're going to need to act now

if you want to make a puree
in the basement.

Has anyone got one of those blenders
that they're not using?

Solo competition, so...

I've just got to look after myself.
I've got that blender.

Why would I give it to you?

So I suddenly realised that
there was no way of making a puree

because Toby had already taken it.
It cheesed me off a little bit.

You using it?
I've used it, it needs a wash.

He does everything, it's ridiculous.

But can I have it?
If you want to wash it.

Yeah, I do wanna wash it, I'll come
over and get it in a minute.

I'm just asking permission, mate.

It's time to play dirty, isn't it?

Seafood week.
The top-floor kitchen is closed.

You're cooking for yourself.
You need to rise to the next level.

NYESHA: Four minutes, right?
Vital minutes. Seafood challenge.

Oh, my God.

'There's no more teams.
No-one is safe any more.'

Three of those seafood dishes
are going into the Cook Off today.

So you need to be on your A game.
You need to bring it.

Callum, be careful. One medallion
is smaller than the others, right?

Yes, Chef.
That one's gonna cook first.

Thank you, Chef.

Guys, start plating, OK?

Yes?
Yes, Chef.

ALL: Yes, Chef.

The hand-pulled noodles
weren't really hand-pulled.

They were more like stretched.
I just felt the smaller ones.

I thought, "You know what?
These are much firmer.

"Let's get them on the plate,

"and let's, fingers crossed,
hope that they're cooked."

You have 90 seconds. 90 seconds.

GOLD: These choppers are shit.

The puree was absolutely abysmal.
It was vaguely chopped.

It certainly wasn't pureed.

One minute. Come on!

Come on!

Trying to get this ambitious dish
on a plate is a lot to do.

I was, like, proud of myself
that I managed

to even put a dish on that plate
that looked pretty.

PAUL: 30 seconds.
Yes, Chef.

See that platform on the move?
It waits for no-one, right?

Here it comes, OK. Temi, you OK?
TEMI: Yeah.

Come on, Temi, that platform's here.

We've got to get out
of this basement, chefs.

Let's go. Seconds away.
Gurpreet, come on.

The platform is here.

Gold, don't do this to me, man,
come on.

Tony, let's go.
Get it on there.

It's going, guys, gotta go.
Gurpreet!

I got my plate on the platform
as it was moving.

I didn't even realise
that Gurpreet hadn't plated.

ALL: Gurpreet! Gurpreet!
SHE SCREAMS

GURPREET: Missing the platform
is something I never wanted to do.

That's why I'm pissed.

Jeez. Guys. Gurpreet!
I said "seconds to go"!

She's worked
in Michelin-star restaurants.

Her timing should be
absolutely better than anybody's.

SHE GASPS

Such a shame.

NYESHA: Let's go. Platform's here.
Oh, shit.

Chef, platform!
Platform's here.

Platform now, needs to go now.
Come on, Jade. Go.

I was just hoping jade
is gonna make it

and get that plate on there.

I wasn't going quick enough, and
didn't think I was gonna get it on.

Where is it, where is it,
where am I? Go, go, go.

Wipe you're plate
if it's still here.

Good job, good job, you did it.
You did it, you did it.

Sorry.
All right.

Don't apologise, all right? OK?
All right?

I'm just annoyed at myself.

Like,
you get to the platform on time,

and if you don't,
you're in elimination.

Now that it's been cooked,
scary stuff.

'I don't wanna leave
the competition.'

So, what did you make, mate?

Halibut... Mm-hm.
..deep-fried seaweed.

Oh, nice.
I love a deep-fried seaweed.

JADE: 'I'm so worried.
I hope the sea bass was cooked.'

I've clone what I think is right.

How was bottom kitchen?

One minute, five of you had to grab
at the same time. It was carnage.

I was hoping that the judges
will be able to see

the efforts put into
hand-pulled noodles.

My dish may not be
all about seafood.

TEMI: She didn't get her plate on.
No, are you serious?

Mm-hm.
Oh, Gurpreet.

Ancl she was closest to the platform.
No!

Another platform miss at this stage.
You don't want that.

Crucial not to miss a platform,
and seafood's so tough.

Mm-mm, shall we?
Yeah.

LIFT DINGS

All of you, well done.
Seafood week - one of the most...

difficult and awkward proteins
to cook.

And more importantly, for tonight,

first time cooking as individuals
in this competition.

So the best dishes will be cooking
in the top kitchen next week.

And the bottom three dishes
will all face the Cook Off,

from where one will be leaving
the competition tonight.

Right, Nyesha,
shall we start with you?

Yes, please.
Please, middle-floor kitchen.

OK, so, we're gonna start
with the scallops here.

These have a hand-pulled noodle
with seaweed used as a garnish.

Scallops cooked nicely.

Noodles... very, very chewy.

Almost like they're cut unevenly.

The noodles are just way too thick.

OK, next up, we have the sea bass.

This is served
with a lemon beurre noisette sauce.

Yeah, delicious.
Love the potato cake.

Sea bass cooked beautifully.

Fish was cooked perfectly,
and that was the main thing for me,

so I was buzzing.

Here,
we have a pan-roasted monkfish.

This is served with cannellini bean
and roasted potatoes.

I think the cannellini bean
is delicious.

Crispy shallot rings on top -
fantastic.

Monkfish cooked to perfection.

Getting comments like that
is just mind-blowing.

That does not come easy.

Paul, shall we head down
to the basement? Yes.

So, let's start, we've got
pan-roasted halibut that was cured,

a caper and salmon rose sauce.

Halibut nailed,
absolutely beautiful.

Glistening, beautifully seared.
Cream sauce, heavy, rich.

Halibut for me is stunning, truly.

TOBY: 'I'm happy with how
that turned out, yeah.'

Over the moon.

So, here,
we've got the inverted sushi.

The pan-fried tuna
and the clipping sauce.

This dish, technically,
is next level.

To accomplish that in 40 minutes,
well done, seriously.

I'm amazed you got this done
in such a short period of time.

I really appreciate the crunchiness
coming from fried bit here

and the depth of flavour
in the sauce.

'I'm happy with that,
I put a decent dish out.'

And I would eat it right now.

Tempura of prawns,
a fried potato ball,

pomme fondant, and then a sauce
made with a spicy chorizo.

Potato, bizarre contrast,
really bizarre.

It's a shame, cos the shrimp were
cooked beautifully, nicely seasoned.

But I don't get potatoes twice.

Fondant and the deep-fried
with a tempura shrimp.

So I'm trying to work that one out.

TEMI: 'Things went wrong
when I grabbed the potato.'

I had an image in my head
of fondant potatoes,

but not with prawns -
yeah, a bit gutted.

Moving over to here.

So, darne of salmon,
lightly cured, roasted.

Then we have the broad beans,
which were de-shelled and blitzed.

Seasoning on the salmon,
beautifully done.

Could have down with about
another minute in that pan

cos it's just slightly
too undercooked in the centre.

Also, it all looks
very similar in colour.

Those broad beans,
blitzing them like that,

just let the whole presentation
of the dish down.

As you can see,
there's only four plates here.

Sadly,
one plate missed the platform.

This is a competition,
and we have to taste that dish.

Paul, please.

So, a butterfly mackerel
with oyster leaves,

the seaweed and pickled cucumber.

It's a real shame, the only thing
that's not right for me on this dish

is that oily mackerel,
again, with that real fatty sauce.

Frustrating,
this individual worked hard.

But you have to be really careful
using cream with cured mackerel.

GURPREET: 'I feel like I totally
should be in that Cook Off

'just because the fact that I missed
the platform.'

I am... devastated.

Let's get one thing clear.

The individual competition
has well and truly begun.

And nerves got the better of
a few tonight, let me tell you that.

But I'm not making any secret.

This was the toughest challenge
so far,

and there's no place to hide.

We need a very strong minute.
Please excuse us. Paul, Nyesha.

RONAN: 'Three people
in the Cook Off?'

Competiti0n's really
stepping up a level.

I really do not wanna be
in that elimination.

The Cook Off...
Yeah.

...sadly, on a night like tonight,

we are a little bit
spoilt for choice. Yeah.

If you miss the platform

fundamentally, you're going straight
into the Cook Off.

TONY: Mate, I mean it,

you are top drawer,
just believe in yourself.

Let's talk about those shrimps
and potato two-way.

It's just... Yeah, madness.
I mean it was hard to understand

what the focus of that dish
actually was. Exactly.

Talk about the salmon,
just the visual look on the salmon -

not appealing.
Yeah. The broad bean thing, it...

The thing for me with Gold was
just the presentation, you know...

No, you're defending your own guys.
I've got to take him to task.

I think it's close between that
and those noodles.

The scallops
were cooked beautifully.

I think those noodles
were unforgivable.

So, there's no immunity, is there?
It's just who's good and who's bad.

Let's talk about the best dishes.

The monkfish.
Absolutely.

Yeah. I mean...
Next level.

Next level, without a doubt.
That little cassoulet underneath.

I mean, for me, the acidity
and the beans and everything,

it was outstanding.

TONY: jade with her sea bass,
she got fucking great comments.

CALLUM: The top dishes are so close.

That sea bass, delicious.
I mean, cooked skin side down.

Sea bass was delicious.

The halibut, you cut into
the halibut, you know,

that transparency on that fish.

Listen, next level techniques
with that Asian-inspired tuna.

Come on.
40 minutes, technique - fantastic.

It highlighted the hero.

And the flavour,
I loved the flavour. Yeah.

Are we all in agreement?
OK. Let's go.

Wow, erm...

Let's be honest, we could see that
seafood week challenged you all.

Believe me, it was a challenge
for us back there. However...

we decided tonight
that there were two dishes

that really stood out,

and they will be cooking next week
in that top-flight kitchen.

OK, the first dish...

Congratulations goes to the person
who cooked...

the monkfish.

APPLAUSE

Callum, congratulations.

Yes, in the top-level kitchen
next week.

Absolutely game-changer.
I cannot wait.

The second and final dish
heading into that top-floor kitchen.

They really raised the bar.
That dish...

was the tuna.

Tony, well done.
APPLAUSE

Great, amazing feedback.

I'm here representing
my family and me, and...

I'm really proud.

Well done.
APPLAUSE

OK, after the good news
comes the bad news.

This was a tough choice.

But we do have three dishes
that were definitely not next level.

Three chefs will battle it out
in that dreaded Cook Off.

I'm sorry, from that Cook Off, one
of you will leave the competition.

OK, fist dish
into that Cook Off is...

Three dishes will go
into tonight's Cook Off,

where you'll have to fight
to stay in the competition,

sadly, with one of you going home.

First dish into that Cook Off is...

...the mackerel.

I'm just, like, annoyed at myself...

...and I'm not ready to leave yet.

The second dish in that Cook Off...

...is gonna be the prawns
with two types of potato.

'I was gutted because
I'm gonna have to do the Cook Off.'

it just keeps getting worse, man.

The third and final dish...

There were two options for this,
and it came down to the wire.

The final dish in the Cook Off is...

...the salmon dish.

I am so gutted and humiliated,

and I'm really, really pissed off
with myself.

My scallops saved me. Hallelujah!

So Gurpreet, Temi, Gold,
you're gonna get to cook again

and try and keep your place
in the competition.

Tonight's Cook Off, one of
the most popular dishes in the UK...

...fish and chips.

It's a real tricky challenge.

'Fish and chips
is all about timing.'

So I'm looking for them
to absolutely bring it.

Don't get too clever with it,
but elevate it.

Fish and chips,
a great British staple. Nail it.

That batter, make sure it's crisp.

All three of you, Good luck.
Thank you, Chef. Thank you, Chef.

Everybody, head to the top kitchen.

Well done. Tony, Callum, good job.

CALLUM: Thank you, Chef.
Well done.

Good luck.

Talk about a crash landing.

Three of your previous team
are in the Cook Off.

What happened? You know
the name of the program me, Paul?

The competition's called
Next Level Chef.

Yes. Thank you for that (!)
I'll leave it at that. Shall we?

GOLD: You're gonna do fine, OK?

Deep breaths, focus in there.

GURPREET: 'Going into a Cook Off
is tough in general.'

You have no idea when you go in
there what the outcome is.

All you know is
you have to try your best,

and you have to cook
as hard as you can.

SOFTLY: I'm just dreading that
completely.

OK, guys, gather round.
Temi, Gurpreet, Gold.

'These chefs used to be on my team.'

I'm gutted for them
cos I know how badly they want it.

'Tonight, I'm gonna be
in the Cook Off with them.'

Ancl they just need to produce
a plate of fish and chips

that will keep them
in the competition.

Promise me one thing.

Make sure in those 30 minutes
you can say,

"I gave every single bit of me
in that Cook Off." All right?

Yes, Chef.

TEMI: 'You're gonna have to see
who comes out alive.'

But going up against your friends,
they're your family now...

Ugh, it's gonna be intense, man.
Here it comes, look at that.

30 minutes.
GOLD: Yes, Chef.

When it goes green...

Go! Go, go, 9°, 9°!

Grab a great fish. OK.

'Temi was so quick.'

He had the cod, there was no way
that I could stop him.

'I got to that platform quick.'

I wanted cod,
I got it quick and swift.

Look at the potatoes.
Potatoes that you know

you're going to get
the most fluffiest, crispiest chips.

TONY: More potatoes than that, mate.
You have got everything here, OK.

Fish and chips is all about
crispy batter to steam the fish,

beautiful, fluffy, crispy chips,
and a lovely condiment

that just cleans up
all that richness from the fat.

I am gonna go classic and perfect,
but will it be exciting enough?

What fish did you go for?
I got haddock.

Haddock, nice.
We're going traditional.

I'm gonna have a pea puree,
I'm gonna have a tartar sauce.

I'm sorry!

I can do fish and chips,

but will the others make
an exciting twist on fish and chips?

Temi.
Yes, Chef.

You've grabbed the cod, right,
so you've gone for the prime. Yeah.

What's the sesame oil for?

That's gochujang.
I'm making a Korean sauce.

Korean sauce?

I'm definitely gonna add
my own flare,

but I'm also gonna make sure
I don't overcomplicate it.

Are you doing a traditional chip,
or are you doing anything different?

I'm gonna make, like, Cajun.
Cajun? Cajun chips?

Remember, Temi...
Yes, Chef.

...Cajun is a seasoning, all right...
Yeah.

...so you need some salt as well,
all right?

Yes, Chef, 100%.
Not just the spice.

Right, Gurpreet, talk to me.
What's the plan?

I'd like to put
an Indian twist on this.

Good, excellent.

I'm gonna marinade my fish
in Indian spices.

Have you clone Indian-flavoured
fish and chips before? Er, no.

I've never made fish and chips,
but again,

I just tapped into
what I've grown up with

and what I love,
which is Indian flavours.

Are you pickling that cucumber?

No, I'm gonna put it in the raita,
in the yoghurt dip.

Are you just gonna go
real traditional raita?

Yeah.
Excellent.

Come on, G.
Come on, Gold, not now, dude.

We're supposed to hate each other.
I'm not on your team any more!

20 minutes left.

Three different takes
on fish and chips.

It's anyone's game.
Go, go, go, go, go!

TOBY: Make sure it does not stick
to that basket, Gold.

It's really pressured. Other people
staring and shouting at you.

Gold, just listen.

Gold, make sure this does not stick
to that basket, lad.

CALLUM: 'I didn't know
where Gold's head was at.'

He seemed really focused, but at
the same time, really frantic

and a bit all over the place.
PAUL: Is that yours, Gold?

Yes, Chef.
It's quite early.

JADE: Leave it in the basket,
leave it in the basket.

Yeah, good, good.

The fish -
I started the fish too early.

I don't know, all of my timings
seemed a little bit off.

Is that fish gonna be OK?

Absolutely not, it's not looking OK.
Why did you put it on so early?

Because I was nervous
about not getting it clone.

Right.
Do what you do, Gold.

'I'm hoping that I can redeem myself
on this fish and chips.'

I am desperate not to go home.

I don't wanna leave on a dish
that I'm disappointed in.

You want them straight
into the hot oil now.

This is every man for themselves.

You do not wanna be serving
Gordon and Nyesha soft chips.

Basket down, in it goes.

Basket down, basket down.
TONY: Basket down, basket down.

I really need to focus on getting
that fish cooked through well,

but also having
a nice crispy, tasty batter.

I need to make great fish.

Just over eight minutes left.
Thank you, Chef.

TOBY: Go slower with the fish, G,
so it does not stick to that basket.

Slower, slower, slower, slower!
OK, they're moving.

I'm concerned if the fish
isn't done properly

that's gonna be game over.

Four minutes, all right?
Start thinking about your plates.

How are you gonna serve it?
How you're gonna present it?

Gold, I wanna see this as
your best presentation so far, yeah?

Yes, Chef.

Temi, are you all right?
Yeah. OK, start plating.

Seasoning, acidity.

Just have to get everything
on the plate.

With fish and chips, you wanna lot.

Minimalism wasn't
what I was going for.

Gold, make sure that presentation
is absolutely spot-on.

Ten seconds!
ALL: Come on, guys!

TONY: That's it!
Come on!

Three, two, one, stop cooking!

Yes!
CHEERING

Respect, Temi!

That was intense!
HE CHUCKLES

Gordon, Nyesha...
This was one hell of a Cook Off.

These three chefs certainly
put it all out there.

I'm gonna start
with the first dish here,

which is cod and chips
with a pea puree

and a gochujang clipping sauce.

Sadly the batter's
a little bit, er... soggy.

When you stack fish
on top of one another,

it steams the piece of fish
that's underneath,

so it just goes soggy.

But the pea puree is delicious.

Cod's one of my favourite fish
to use for this dish.

Unfortunately, my mouth is really
blown out by the gochujang flavour.

I think cod's such a delicate fish.

Maybe cutting that gochujang
with mayo would be a good approach.

This is a more traditional
fish and chips.

This fish is haddock.

Visually, it's a bit weird.

I don't get why
the chips aren't together,

so just bizarre plating. Shall we?
Let's taste.

The fries are leaving
a little bit to be desired.

I would love
a little bit more crispiness.

Batter is exceptional.

The fish is definitely
the stand out here.

The last dish is the coley,
an Indian-spiced batter,

garam masala chips,
and a cucumber raita.

Fish - exceptional.

Delicious, spicy
and best chips of the night.

Yoghurt's a bit weird for me.

I'm a tartar sauce man,
but I get it.

Those spices,
the balance is so elegant,

right, against these,
the fish and chips.

So which...

of these three fish and chips...

are you going to eliminate?

Oof, dear.

GORDON SIGHS

I'm gonna go...

for the dish that's not
up to the Next Level standard.

The dish
that I'm sending home is...

...the cod and chips.

Ancl I would say the one
that doesn't make sense to me

is the one with the gochujang sauce,
the cod and chips.

That... was cooked by Temi.

I'm so sorry Temi.
Thank you, Chef.

That means that you are not gonna be
the Next Level Chef.

But you have come so far, and I'm
so proud of you, OK? Come here.

Honestly, it's just the beginning.
All right?

Young man.

It's a big achievement,
it's a big achievement for me.

I feel like I've proved it
to myself.

You know what?

I'm good enough for this career.
I can actually do this.

Temi, you cook with poise,
you cook with energy,

and continue climbing
that ladder, OK?

Yes, Chef.

I know this is not
where your journey ends.

He has shown all of us
what a force he is,

and no matter what,
that guy is going up.

Next week, Gurpreet and Gold,

you'll start cooking
in that basement.

Gold, tonight, honestly,
you cook fish like a pro,

and you plate like a baby.

'I scraped through.'

That was the most awful plating
I've ever clone.

So pleased to still be
in the competition.

These Cook Offs
are not getting any easier.

But, look, seven of you left.

One step closer to becoming
our first ever Next Level Chef.

Well done.
ALL: Thank you.

Plating, use those "Gold fingers"!
GOLD: Fucking hell.

It's fusion week.
Please welcome Big Zuu.

Yeah, I'm a guest chef
on a Gordon Ramsay program me.

Have you cooked with these two
country's ingredients before? Never.

Arriba!
LAUGHTER

Let's go.

If I'm honest, it was a bit carnage.

Get it on! Oh, man.

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