All language subtitles for Next.Level.Chef.UK.S01E03.Burger.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. BLEEP.

Whoever creates
the best Italian dish

will keep themselves
and their team safe.

Hello, I'm here.

No. I don't like that.

Ah, Temi.
Ah, Selwyn!

Jesus Christ.

The best dish of the night,
the turkey Milanese.

NYESHA: Great job, Layla.
Well done. Thank you, chef.

The dish I'm gonna save is
the risotto with the prawn and clam.

Selwyn,
you will not be our Next Level Chef.

Today's challenge,
a next-level burger.

They want to push you to the max.

Platform's here.
You guys have another grab.

Oh, my God.

Before you knew it,
the platform was coming down again.

Chips, fries.

Go. 90, go, go.

Please, come on.

This is ruthless.

It's undercooked. Shit.

One of you will leave
the competition tonight.

Arghg

This is Next Level Chef.

Welcome back.
It's so good to see you all.

We feeling good?
Feeling good. Yes, chef.

Motivated?
Yes, chef.

Now that I have survived the
elimination, I'm just ready to go,

ready to get back into the kitchen
and cook a dish.

You're here to become
our Next Level Chef,

win that £100,000 prize

and, more importantly, one year's
mentors hip from all three of us.

That's the best thing for me.

I want to do well
in this competition

because I was a professional chef
for 20 years,

but I gave up my career
to be a mummy.

I just want to see
if I've still got it being a chef.

Remember, whoever cooks
that best dish tonight,

first off, saves themselves
and their entire team...

Come on, blues.
..from that dreaded cook-off

and the right to cook

in that swanky top-flight kitchen
next time round.

Right, all of you listen up,
today's challenge,

we want all of you to create
a next-level burger.

Yes.

Exactly what I didn't want.
I don't cook greasy food.

I'm more purees
and flowers and nicejus.

What we are looking for
is an incredible juicy burger

packed full of flavour and finesse.

Now, this one
is really gonna test you tonight,

because 30 minutes is all you have.

Oh, no.
RONAN: 'Oh, 30 minutes?'

How am I gonna make a burger
in 30 minutes?

The competition is getting tougher

because it's
15 minutes less than last week.

And we've got
another surprise lined up

that's really gonna test you.

Your faces right now
tell me everything I need to know.

Gosh, it's just stressful.

Last week, we got comfortable,

but tonight,
what the chefs don't know

is that the platform
will be coming down twice today.

It's a tough one.

They'll have to make a side dish
with that second grab.

And I'm expecting fireworks, 100%.

We're in a competition,
and it's heating up right now.

Team Arrington.
Yes, chef.

We are riding high
in the top-level kitchen

thanks to you winning
best dish last week, Layla.

Hell, yeah.
Let's make sure we stay there, OK?

Yes, chef.
We will.

Team Ainsworth,
we're in the middle this week.

We're kind of like the patty
in the next-level burger.

Jesus.
Right?

We're the cook-off survivors,
courtesy of Temi's cook-off victory.

Temi, how was that for you?
It was like war.

I can't even explain it.

THEY LAUGH
We are loving the fact

we're the only team
still with four people,

and we're definitely not going
in the cook-off this week.

Now, Team Ramsay, we are rock bottom

and cooking in that dreadful,
disgusting basement tonight.

Let's be honest, we want to get out
of that, so elevate yourselves.

I'll see you there shortly.
Let's go.

We want to make sure we get
them plates on the platform, mate.

I don't want to miss a platform.

Half an hour as well,
we have to cook.

Home, sweet home. Bloody hell.

Shocking establishment.

'I think I'm just dreading
going in the basement again.'

After being in the top kitchen,
it's... it's a big difference.

We have got a meat grinder.

We can't use that, can we?
That's rank.

I'm just hoping I get top dish
in the basement again.

Protein, bun, onion, cheese.
Protein, bun...

Team Ainsworth,
we're ready to smash it

and head
right up to the top kitchen.

Kick some ass.
Top dish is in this lift.

Oh, welcome home. Welcome home.

The same ones again.
THEY LAUGH

I'm hoping that I can actually
prove myself in this challenge.

Come on, you can do this.
You can do this.

You're gonna have a BLEEP
great cook today.

Because, as a pro,

I just want to show the mentors
that I am actually a contender

rather than someone
just scraping through.

LAYLA: Here we go, here we go,
to the top. Woohoo!

Oh, it's so beautiful, this.

Wow. Yeah, the kitchen is great.
Oh, wow.

I'm just really, really excited
to be on the top level.

I finally get to play
with all the real cool gadgets

and gizmos that's available.

What a comparison
to the basement last week.

It's beautiful. Beautiful.

There's little blenders
underneath them.

Battery-powered as well.

Right, let's go. We good?

Great.
You good? Yep.

Deja vu down here, right? I hate
the basement, let me tell you.

We got to get out of here.
Yes, chef. Yes, chef. OK.

Now, before we get started,
I really want to inspire you all.

Ancl I'm gonna cook you
a next-level burger. What?!

I wanted to give you a little bit
of inspiration. OK. Yes. Thank you.

I'll show you my version
of a chicken burger. Yes, please.

Yeah, that's... that's great.
Watch carefully, all of you.

Burger week is super exciting.
What I'm looking for

is lovely caramelisation
on that protein,

but how do you protect that patty?

How do you build flavour
into that burger?

So, I'm gonna show you.

Here's a few tips on how
to make a perfect smash burger.

It's featured on all our menus.
Two patties,

literally a centimetre thick,
literally goes in.

Down.

And then smash for that colour.

Gordon Ramsay made the smash burger.

Next one, in.

Ancl all three of us were like...

Put the pressure on, come off,
and then go back on there again, OK?

Be careful of that fat coming out,
you don't press it too fast.

It's just an incredible experience.
Who gets that kind of thing?

You press it down gently. And look.

You see that crust getting
really nice and crispy there.

They're gonna take
literally 60 seconds each side. Ooh.

Knowing PaulAinsworth,
up there on that floor,

he'll be doing
a silly seafood burger.

That is my patty.
Now, I've used prawns as my protein,

and then I folded through crab,
some pickled ginger,

some spring onions, a little bit
of seaweed and some soy. Nice.

The burger masterclass
from Paul Ainsworth was amazing.

I haven't seasoned it, because
there's so much natural seasoning

coming from the prawns and the crab.

Just trying to learn
as much as possible.

I've made a lovely dressing.
I got some lettuce.

Every time,
I'm thinking about seasoning,

I'm thinking about flavour,

and straight away,
layers and layers of flavour.

Ancl I want you to apply that
to your dish.

I come from African-American
and Korean heritage,

so I'm gonna use that inspiration
in my chicken burger.

The glaze is a gochujang glaze.

You know,
any good burger has a pickle.

I've actually chosen
to pickle daikon radish

and I'm gonna do sort of a julienne.
I want a julienne

because if I was to put sheets
of radish on the burger,

it might be hard to eat.

Yeah, yeah, yeah.

Ancl what I've clone is ground seaweed
into the mayo itself,

so there's layers of flavour
in every level of this burger.

Basement Bob down there,

when was the last time
that guy got his hands dirty?

A little trick I learnt in the US.

As that cheese starts to melt,
caramelise, that goes in.

Oh, it's making my mouth water.
I want that bun getting really nice.

Crispy cheese.
That's naughty.

We'll start layering this thing now.

And there you go. Oh, yes.
A beautiful smashed burger.

Here we have a gochujang glaze
chicken burger.

LAYLA: The layers in that, ooh.
Layers of love, team.

Crab and prawn burger.
Ooh.

It's the most bougie burger
I've ever seen in my life.

It was amazing.

Get inspired, but elevate it.

Remember, next level
from all of you. Got it?

OK, team,
let's line up at the back.

Get ready to win this. First pick.

Elevate what you already know.
Come on, team.

OK, guys, you've got 30 seconds
to grab your ingredients.

Green, and then you go.

The platform is on its way.
30 seconds, team.

Go.

Cheese, the sauce,
the bread, the lettuce.

We've got the advantage
of first pick of the proteins.

The most important thing, I think.

Choose wisely, you have to use
the things you grab, guys.

You've got lamb, you've got ostrich,
but I want to do the beef.

I saw dry-aged beef
right at the top.

Three, two,
you got a protein, right?

The platform is starting to descend.

I was like, "Shit!" and grabbed
the tray with two pieces of chicken.

That was close, girl.
Yeah, I know.

It's coming, all right?
Here it comes, here it comes.

I'm hoping to do the traditional
beef burger with some cheese.

What protein are you gonna grab?
Go, go, go!

All right, lamb mince, salmon,
ostrich mince, there's prawns.

I got there and I just expected
there to be loads of beef.

Ancl there wasn't any beef,
so I picked up the turkey.

I picked up ostrich.
15 seconds.

Who picks ostrich?

Have we all got cheese?
No, where's cheese?

Three, two, one.

All right.

Oh. I forgot the cheese.

A stunning, delicious burger, yes?
Do not forget the bun.

JADE: 'I'm terrified.'

Being in the basement,
you get whatever's left.

Let's go, 9W5-

Don't forget your bun, guys.
I want the goat mince.

I looked up,
and there was just salmon.

Salmon.
I want salmon. You got cod.

Ancl I've made a salmon burger
at home before.

Cheddar cheese.
ls there any soy sauce anywhere?

Grab, grab, grab.

Well done, well done.

You know you've only got 30 minutes.

Your 30 minutes start now.
Get me out this basement, go.

Go. 90, go, go.

I am keeping hold of all four
of you, OK? Yes, chef.

We are a team, and I am not losing
any of you, all right? Absolutely.

You OK, Layla, you gonna bring
this home? Yes, chef.

A repeat winning dish?
Yes, chef. Winning dish.

Right, big man, what did you get?
I got goat mince. Goat.

I'm really happy with it.
How are you gonna elevate this?

Where we going next level? I'm gonna
take it down the Indian route.

Have you used goat before?
Never, chef.

A little bit more giving than lamb.
Yep.

And you've got
a lot more fat in there.

And the flavour in these goats
are incredible. OK? Yep.

Jade, what did you grab?
So, I grabbed salmon.

I'm gonna do a miso salmon burger
with a chilli pineapple chutney.

I've made this quite a lot.
For young Ralph, or just...?

Yeah, for everyone.

Jade, she grabbed the salmon,

so the kind of burger
she makes at home.

Fingers crossed, she can elevate it
to the next level.

I'm hoping it gets us
out of this bloody basement.

A stunning, delicious burger, yes?

Prawn, bacon, lovely.
Mustard, delicious.

I want to blend the prawns
with some of the bacon as well

just to give it
a different kind of flavour.

You got the makings
of a great burger.

You're not in elimination today?
I'm not going in elimination today.

Right, Gold, what did you go for?
Turkey? Yeah.

That's a difficult protein,
as we know. Very lean.

What are you gonna do to give it
the fat? Wasn't my first choice.

I'm gonna panko-bread it
to try and protect it when it cooks.

That's a smart idea.

You blow me away,
because you don't cook for a living,

and at home,
I know you're very experimental.

I am, chef, yeah. Absolutely.

I'm Ian Golding, but everyone
calls me Gold, and I'm a home cook.

Morning, Richard.
Morning, how are you?

Have you got that pig's head?
I've got it here, my good friend.

I do have a tendency
to cook some extreme stuff.

Smashing. Thanks, Rich.

Ancl I'm a pretty embarrassing clad.
Best clad joke?

Who is the most intelligent pig
in the world?

Albert Einswine.

There's no way
you can put that on telly.

Thanks.

I am a bit nervous

going up against people
with professional experience,

but I am gonna try and trick myself
that I'm just at home

cooking for people that I know
and that I love.

I hope that I'll be all right.

Have you cooked with turkey before,
Gold? Christmas.

I love a turkey burger,
but Gold can't serve it medium rare

like you can with a beef burger.

He's got to get the timing right
with this protein.

It is gonna be
a difficult one to pull off.

You guys look good in this kitchen,
I got to say. Whoo! Thank you, chef.

There's 25 minutes left, team.
Let's go, Arrington.

OK, Layla, what'd you grab? I took
a tray with two pieces of chicken.

Chicken thighs.
That's a pretty basic protein.

How are you gonna elevate it?

Basically, I'm gonna do
a jerk chicken burger.

Jerk burger, love to see it.
jerk burger.

There's not all the spices
in there yet,

but just run some herbs through it.

Beautiful.
Let's see if we got here.

Make it count.

Next-level perfection is imperative.
Tony, what you grab?

I'm gonna do
some pickled onion quickly,

ancl then I'm gonna make
Mama's special barbecue sauce.

Oh, a barbecue burger?
You know, it's gonna win the dish.

When I think of burger, I think
of Mama's special barbecue sauce,

I think of my mum.

It's what we used to have
when we were kids growing up.

I'm in the zone.

What protein did you grab?
I got beef.

Do you think you're playing it safe
with the beef burger?

A lot of proteins on that platform.
Yeah, but it's a burger.

Both Layla and Tony both picked
pretty basic ingredients, right?

Minced beef and chicken thighs.

We're in the top kitchen, they
better bring it with the flavour.

Talk to me about the ostrich.

What I believe,
it's quite a lean meat.

Yeah, do not cook it too early,
then it then just goes dry,

cos obviously,
that ostrich being quite lean.

Make sure it's lovely and moist.

Kelly grabbed the ostrich.

A difficult protein to master
when making a burger,

cos it doesn't have a lot of fat,

and if she overcooks it,
it could dry out.

Chefs, 22 and a half minutes left.

Gurpreet, you grabbed venison mince.

Something you're familiar with?
Not really.

Frickin' venison, like,
I cooked venison once at school.

Again, very lean, so use what you're
brilliant with, your heritage.

Some nice spicing in there as well.
OK.

I'm Gurpreet. I'm 25,
and I live with my mum and my clad.

Before being a chef
I was an accountant,

but I wanted to be a chef,
I knew it, so I quit.

My family didn't react the best
to me wanting to be a chef,

and I felt like I had
to build my career.

I have six months'
restaurant experience.

I've gone from washing dishes
to working

underneath some amazing chefs
in a Michelin star restaurant.

I hope Next Level Chef
is gonna really help me

take my career to the next level.

I would love to show everyone
that the decision I made

to quit accountancy and become
a chef was all worthwhile.

Have you cooked a lot of burgers?
I haven't cooked burgers for years.

What are you nervous about?

Just overcooking it.
It's venison, OK,

so just remember you can serve it
pink in the middle, but be careful.

Don't be too cautious,
and don't under cook it. OK.

Team Ainsworth have not made
it easy on themselves.

We've picked
some difficult proteins.

We've got ostrich,
turkey and venison.

I've definitely got my hands full,

and I don't
want to be in the cook-off again.

How long we got, chef?

Ten minutes down, chefs,
20 minutes to go.

Thank you, chef.

I love the toasting of that cumin
there, where's that gonna go?

It's gonna go in this mayonnaise,
chef

jade, how are you gonna cook
the salmon?

I'm gonna chop it up.
Wow. Chunky.

So, you've chopped the salmon?
Ancl the spring onion.

You're gonna bind it together
with some miso.

Yep, and then I'm gonna put
some crispy salmon skin and capers.

You're putting capers through there
or just on top?

Yeah, I'm gonna fry them
and toss 'em in a bit of miso after.

You don't coat it with anything?

I do coat it
with a little bit of breadcrumb.

I'm expecting big things
of this salmon burger.

I've chose a burger
that I post on my social media,

but when I make this burger at home,
it isn't in 30 minutes.

Elevate this thing.

Ancl the basement
is the worst of the worst,

so I don't feel
this is gonna go so well.

Guys, we're just coming up
to 18 minutes to go.

Every second counts today, OK?
Stay ready. Yes, chef.

This is the Next Level Chef -
at this stage of the competition,

great chefs should be able
to cope with anything.

'That platform is coming down again,
bring on the mid-round drop.'

Ancl that platform waits for no-one.

OK, team, question.
Yeah?

What does every great burger need?
What's the what?

Chips, fries, right?

Chips! You guys have another grab.
Platform's here.

Oh, my God. Bloody hell.

That was surprising.

Grab one veggie or a potato
and make a side of chips.

Before you knew it,
the platform was coming down again,

and it was like, "OK, OK, OK."

Sweet potato, white potato.
'I grabbed the plantain.'

This is Next Level Chef,
they want to push you to the max.

Let's go, let's go, let's go.
Five, four, three, two...

Are you ready
for the biggest challenge so far?

Get ready,
that platform is coming down again.

What?
We're clone.

What goes brilliant with a burger?
Chips. Fries.

There's parsnips,
courgettes, quick, quick.

I'm scared, because we have
an even shorter amount of time

and now, like,
we have to make fries.

Hurry up, guys, time is running out.

Three, two, one, grab, grab.
You got it?

The competition's getting tougher

because that platform is coming,
guys.

Grab one basket. Let's go.

I was like,
oh, this is getting worse.

Chips, come on. Let's go.

Ah. I cannot believe
this mid-round drop.

It's just absolutely insane.

Quick, let's go.
Go on, go round.

Chips, fries.
I grab those purple potatoes.

Oh, my God, oh, my God.
Seconds to go, guys.

This time is going so quickly.
That's it, you got it.

We want these chips to really
complement our burgers. Yes, chef.

Right, Toby, next-level burger.

Are we good?
Yes, chef. OK.

I grabbed some garlic, the lamb
mince, the larder, red Leicester.

Lamb mince. Love that.
Lamb burger. Where we going?

Down that sort of...?
More Mediterranean feel.

Mediterranean, good.
It needs to be elevated.

Yeah, elevated, exactly that.
Yes, chef.

I'm Toby, I'm 22 years old,
and I'm a professional chef.

I was always watching my mum cook
in the kitchen at home,

coming home to a spaghetti bolognese

was the best thing in the world
for me.

But,
when I truly fell in love with it,

I decided to do
a diploma in culinary arts.

Ancl here I am, sous-chef at 22.

I love the creativity.

I love the pressure,
and I love the environment.

Being the eldest of five siblings

and having a single mother
as a parent,

I had to grow up really quickly
and become the man of the house.

That's why I'm so motivated
to make something of myself

and to make my mum proud.

So, now you got chips
to contend with.

I grabbed purple potatoes, chef.
Purple potatoes, yeah.

What you gonna do?
Slice them thin and fry them?

Fries or chips, it doesn't matter,
to get them perfect takes time.

The first thing I'm thinking of
is just some roll-cut potatoes,

just somewhere between a wedge
and like a... just a baby potato.

The flavour in those things are
incredible, OK, so do them justice.

So, now I've got 15 minutes
less in this cook.

I'm not wasting time cutting chips.

I'm getting them on to cook
as quick as I can.

One portion of chips
with your burger, right?

15 minutes to go.
Yes, chef. All right?

Remember the burger I did.

Texture, acidity, make sure
that that patty's not overcooked.

Ronan, what do you have in here?
I've beef mince over here.

Got some vegetables.
You didn't just grab any beef.

It's dry aged. It's dry aged.
Incredible.

I'm so happy.
What do you have in the burger?

Are we going Asian flavours?
100%.

Oriental, Asian flavours,
it's who I am.

It's what I know,
so let's stick to it.

By clay, I'm a dentist, but by night,

I am a dinner party enthusiast
who cooks for everyone.

Here you go, guys.
Oh, wow.

I'm half Indian and half Chinese,

and I blend cultures
into my cooking skill.

I love it.
I'm not a trained chef at all.

I have taught myself
in my own kitchen.

By going on Next Level Chef,
I want to prove

anyone can make amazing dishes.

I've made my own five spice,
five spice sauce.

That is delicious.
I appreciate that.

So, are you glazing your burger
in this? Yes.

Ah, Ronan.
It's nice, nice, nice, nice.

The thing about Ronan
is I really love his enthusiasm.

Sauce is going. Bang, OK,
let's get everything together.

It's starting to over reduce.
Ah. Don't over reduce it.

It's gonna be too overpowering.

Even just from what I tasted it
until now, we want balance.

But they need to stay in control

and that's something
that I want to work on with Ronan.

Gurpreet.
Is this mixing?

Sorry.
Right.

Whoa!
Christ.

Are you good?
Gurpreet.

I'm so sorry! It wasn't intentional!
Wow. Straight in the eye.

LAUGHS

Sorry.

Sorry. Gurpreet, the last couple
of weeks have been tough, yeah.

What you struggling with?
What you finding hard?

It's just a new environment,
and the platform.

It's a different type of pressure
from a normal kitchen.

Come on, do me proud.

Make sure you get the cook
on that venison right.

I will, chef.
All right, clig deep, all right?

I know it's in there.

'I feel like I've been coasting by
so far.'

My dishes just haven't been the
best, they haven't been the worst.

I just want to do something
where it is actually elevated.

Whoever's got chips in,
tell me when they're out.

Gold. Come here. Is that
the turkey burger? Yes, chef.

I'd think about maybe a touch less

and pat it down just to make it
a little bit thinner,

cos that'll take some deep frying.

What you don't want
is it raw in the middle.

I am feeling a bit nervous
with such a short cook time.

It's too stressful. There's less
than eight minutes left.

Gold, don't leave that burger
too late, OK? Yes, chef.

Layla. Yes. Fries are gonna
take some time, right?

Yep, I'm gonna do the plantain now.

I'm gonna do them very slim
with the mandolin. Like long crisps.

May I, for a sec? Yes.
I want you to make sure that...

No, I know,
I'm gonna do another one.

If I may finish my sentence.
Sorry. I love your voice.

I celebrate your voice,
but I also am here to see you win.

Right now
I just want to take a moment

to make sure that I'm heading
you down the right path.

OK, chef. It's a burger and chips
and not a burger and crisps. OK.

Your mentors,
they're there to help you,

but my plantain,
I want to keep authentic to me.

I know I give you a hard time,
but I need you. No, but you need to.

I know, I know.

I didn't want fluffy potato chips.

Actually, I want to do it
like a long sort of thin crisp.

Whether it's wrong or right,
it's my decision.

Layla, it should be proper chips,
right.

The question for me today is:

ls Layla gonna listen to my advice
today?

If she doesn't, and that plantain
is dry, she could be in trouble.

The pressure is on.

NYESHA: Come on, guys.
Six minutes, team. Six minutes.

Six minutes. Copy that.

Beautiful burgers, yes?
Yes, chef. Yes, chef.

Perfect chip accompaniment.

Layla, come on.

Make sure those fries
are really crispy.

There's an art in a great fry.

They need to be crisp,
they need to be golden brown

and beautifully seasoned.

Are they yours in there, the wedges?
They're just some roll-cut potatoes.

Remember, we want chips, fries.

I am a bit worried
about my purple potato sides.

Get those fries super crispy.

I was gonna do chips,

but I knew I was gonna be spending
so much time chopping,

so I just roll-cooked the potatoes.

Every second counts today,
for obvious reasons.

There was nothing I could do
at that point.

I just threw them in a pan
with butter,

and we'll see how they come out.

Five minutes to go.

Gold, best get that burger
straight on.

Yes, chef.
just get it cooked.

Get it in, get it in.

In the last five minutes of
the cook, my timing was all wrong.

'Finally got my turkey burger
into the fryer.'

I'm hoping it's cooked properly.

Gold, come on.

Four and half minutes to go.
Fries.

You gotta start thinking burger.

It was a fat salmon burger,

so I needed to make sure
that I didn't leave it too late.

Four and a half minutes. Shit.

Start assembling.
Next-level, juicy burgers.

I really tried
to nurture that ostrich.

I just want a dish that's 100%.

They're pretty good.

GURPREET: 'I wish I flashed
the burger in the fucking oven.'

It was like I was so caught up
in just wanting to be on time.

Two minutes left.

I was being forgetful
about the most important thing,

which is how the meat is cooked.

Shit.

JADE: Plates,
we need plates, don't we?

Focus on the hero now.
Yes, chef.

The pressure is unbelievable.

Jade,
have you got any butter in there?

Oh, no, I need to get butter.

What is going on?
Am I gonna get this on the platform?

Careful, Ronan.
It's starting to over reduce.

We are pushed to the limit.

You tasted that sauce, right?
Yeah, it's good.

45 seconds, guys.

Look what's happening, team.

The platform is on its way
to the basement.

Keep pushing, team. Come on!

Seconds to go, guys.

Jade, focus now.

Seconds!
JADE: Shit.

My burger was still in the pan
when people were plating up.

Platform's here. jade, hurry up.
Yes.

Get that in, girl. Let's go.

Jeez, Louise.

TEMI: It's coming up,
it's coming up.

It's here. Go. I'm not missing
this fucking platform.

Come on, Gold, come on.

GOLD: 'I should've
cooked the burger earlier.'

And suddenly, I
was on the back foot... Ugh!

'And I chopped
the end of my finger off.'

Come on, go. Go, Gold.

Quick, quick, quick, quick!
Go, go, go, go, go.

THEY SHRIEK AND CHEER
I'm bleeding quite a lot. Chef.

You cut yourself?
You're actually proper bleeding.

Bless you. Medic.

Platform's on the way.
Let's go.

Oh, my God, Jesus.
Platform's here.

I know I can cook a burger,
but underneath that pressure,

my plantain, that is where it's
gonna be the win or lose element.

Let's go.

Time's ticking,
and I'm representing my mum

with Mama's special barbecue sauce.

The platform is going.
Three, two... Let's go, let's go.

Oh, fuck me, come on. Nice one.

Two seconds late.
Come on. I'm sorry.

Why you'd put
that salmon burger in late?

I did want it a little bit raw
in the middle.

GORDON EXHALES

Sliced my finger.

Bloody stupid!

Thank you.

Just, I just lost control
of the timing totally.

Everyone else was on the platform,
and I was still fiddling around,

which is why I rushed
and went through my finger.

I looked around, and I was
still cooking my burger in the pan,

and the other two guys
had plated up.

LAYLA: 'My fries
were a little bit crunchy.'

I think this is gonna be
an interesting, er, tasting.

TOBY: 'Going into thatjudgement
is always nerve-wracking.'

We'll see what the mentors say.

That was a tough challenge.

Now, as you know, whoever cooked
the best next-level burger

will win immunity for their team
and will be working

in that beautiful top-floor kitchen
next week.

And whoever's cooked the worst
dishes from the other two teams

ends up in the cook-off.

Nyesha, shall we start
with your top-floor kitchen?

They look beautiful, by the way.

I hope we're all hungry.
THEY LAUGH

Yeah, so, first up,

we have a beef burger
with a Mama's barbecue sauce.

The most important thing
was that I showed up

and didn't let my mum down.

I love the sauce.
Wherever that recipe came from,

bottle it up, sell it online.

Whoever's cooked this burger -
it's outstanding.

I love the cheese, the pickle.
That burger has everything.

Winning the overall dish
is the goal. You know?

Next up, we have
a soy-glaze dry-aged-beef burger.

The thing I'm most worried about
is sticky soy sauce glaze.

That sauce is heavy.
Mm.

I love the dry-aged beef.
The sauce is a bit overpowering.

It's almost like
it's a little bit too reduced.

Next up,
we have jerk chicken burger.

This is served with plantain chips.

The disappointing thing
are those plantain chips.

They're just very dry.

Pfft, you can't change things,

and you have to take ownership
of your decision

because they were too crispy.

Shall we get down to the basement?

Let's start off
with the goat burger.

I think that this burger's
very well balanced.

I really enjoy the texture.
The flavour is delicious.

Lamb burger
served with purple potatoes.

A bit of a Mediterranean feel.

The amount of depth of flavour
in this burger is impeccable.

Mm. The potatoes
are the only let down on this dish.

You know and I know
that is not a fry.

That's called a roast potato.

Cannot believe myself. Fuming.

Over here, we have a salmon burger.
This is on a charcoal bun.

They wanted it pink in the middle.

Oh, my God. Oh, it's messy.

We don't see salmon burgers that
often in today's culinary world.

WHISPERS: Is that good or bad?

Nailed it.

It's lightly pink. It still screams
of that lovely salmon flavour.

Really good job.
SHE EXHALES

Middle floor.

Someone's going home today,
and you're always bit nervous

around this part of the competition,
but I really hope that after today,

we are still four.

So, this chef chose turkey
as their protein,

and it went into the fryer
quite late on.

Moment of truth.

It's undercooked. Shit.

A pink salmon burger, I get it.

But there's no way
we can eat undercooked turkey.

GOLD: 'I wanted to curl up
and disappear.

'I was hanging my head in shame.'

I'm not sure if I'm good enough
to be in this competition.

Here,
we have a prawn and bacon burger.

Love the idea of the bacon, shrimp.

Little take
on a modern surf and turf.

OK, this protein was ostrich.

Courageous idea, grabbing ostrich.
Unfortunately, it's overcooked.

It could go mid-rare, let it rest,
and it'll continue cooking,

but sadly, that's dry for me.

KELLY: 'I just don't know
why I can't produce

'an amazing next-level dish.

'Just disappointed.'

Lastly, venison.
Another challenging protein,

and so this chef played
on their spices.

I was getting excited
about the spice,

but I'm not too sure what happened
on the middle floor this evening

cos it's actually raw inside.

It's a shame, cos the burger
was nicely caramelised,

but then it's just sat there
and not gone into the oven.

Tough clay on the mid level.

We got a lot to discuss. Excuse us.

I don't remember the last time
I cooked a burger before today,

and I don't think
lever wanna do one again.

You were meant to save me, you guys!

OK, you got some venison
in your mouth?

Something, for sure. Give it to me,
I'll take it back to Richmond Park

and stick a pair of fucking horns
on it.

Shall we talk about the highlights?
The one with the Mama's sauce.

Yeah?
Delish. Beautiful.

Managed to keep it
that medium-plus, right?

The salmon burger, beautiful.

When you cut into it,
it looked fantastic.

Also as well, it was clever

cos that sweetness with that salmon,
it was... it was brilliant.

Really, really great,
being in the basement.

Well, we know who all the lows are.
The chicken burger.

You pointed out the plantain chips.
Yes, they were a little crisp.

From the overcooked
to the undercooked.

What happened?
PAUL SIGHS

Mine's raw, yours's raw.
Battle of the raws.

What about that overcooked ostrich?

Yeah.
Yeah.

I mean, a soy glaze burger.

This one's too salty for me.
It's such a shame.

This is ruthless.

Are we in agreement?
Yes.

OK, Paul, Nyesha and myself
felt that there was one burger

that tipped the edge overall,
and it was the next-level burger.

I feel like this is day one for me.
I've shown up to the competition.

Whether you win or not
is another thing.

Being up against professional chefs
is what concerns me.

We felt a unanimous decision...

...it was the salmon burger.
Yes! Congratulations.

APPLAUSE

jade, congratulations.

That has just catapulted you
and Team Ramsay

into that top-flight kitchen
next time round.

I'm ecstatic.

I'm thrilled that I got top dish,

cos I always have it
in the back of my mind,

"You're not a professional chef,
you're not good enough."

That feedback
wipes all of that away.

Head to the lounge, put
your feet up, cos you've earned it.

APPLAUSE

I was so prepared
to go into that cook-off.

Toby.
Yes, chef.

Fry, roast potato.
Yes, chef.

God bless Jade.
We're safe, thanks to her.

Right, the not-so-good news now.

Nyesha and Paul, put forward
one individual from your team

that will be entering the cook-off.

One of you will leave
the competition tonight.

Come on, jade! You're amazing.

A great night for Team Ramsay.

'And we'll be in the top kitchen
next week.'

We are back in that top kitchen,
baby.

'But it's crunch time
for the other two teams

'as they both now face
the cook-off.'

RONAN: 'I know
I could've done better.

'I had a really good grab, but I
don't think I really pushed myself.'

EXHALES SHARPLY
I'm quite nervous.

I think I might be in the cook-off.

Nyesha and Paul, put forward
one individual from your team

that will be entering the cook-off.

Paul?

I've got a venison burger
borderline raw.

I've got an ostrich burger
overcooked,

and I've got a turkey burger,
you know, it was raw.

The dish that I have to send...

...is the turkey burger, Gold.
Yes, chef. Course it is.

And I'm gutted.
Wow. Me too.

It was without doubt, far and away,

the worst cook
of anyone in the competition.

It was awful.

Nyesha.

Unfortunately, the dish that I have
to send into the cook-off tonight...

...it's gonna be the chicken burger
with the plantain chips.

I'm so sorry. I'm good.
Layla.

I'm sorry.
No, I'm good.

Go up there
and do what you know you do best.

Yes, chef.
Ancl that's to win.

That best is inside you.
It's up to you to pull it out.

Yes, chef.

'Going into the cook-off,
it's a little frustrating.'

I just need to not get in my head,

and I need to just go in there
and just... do me.

Layla and Gold, you'll be facing off
against each other

in the elimination cook-off.

The winner of this challenge
remains in the competition.

Lose the cook-off,
and you're going home,

and then next week, your team
will start in the basement.

Tonight was a difficult challenge,
but here's an even harder challenge.

Because we'd like another burger,

but this one is a lobster burger.

Mm!
OK, chef.

One of the most expensive,
delicious, incredible proteins

anywhere on the planet.

So, 30 minutes to keep yourself
in the competition,

and I'll be with you every step
of the way across those 30 minutes.

All of you,
head to that top kitchen.

I'll see you there shortly.

Let's go, Layla.
LAYLA SIGHS

I believe she's capable of greatness
in the elimination tonight.

Stay confident!

'Modelling,
it was never my passion.'

This is different, because food is.

Good luck, my darling.

Yeah, good luck, Gold.
Yeah, thanks, man.

Quickly.
Go, 90, go.

All right.

So, I'm gonna make
a lobster burger with a tail on.

Not gonna do anything fancy.

Lobster burger - it needs to be that
beautiful, sweet, lovely flavour

that lobster delivers.

And then the garnish -
it is it a slaw?

Is it a beautiful warm potato salad?

Elevate it and do that,
and you'll stay in the competition.

Right, er, come over, please.

Oh, here we go.
Here we go.

SH E EXHALES

When Paul and Nyesha come up,
they'll be dissecting everything,

so put it on that burger,
make sure it works.

BOTH: Yes, chef.

GOLD: 'I'm not feeling
super-confident.

'Layla's a brilliant chef.'

Alll can do is try
and put the nerves to one side,

get a good grab, just cook my best.

Good luck to you both, yes.
Thank you, chef.

Your time starts...

...now, let's go.
Come on, let's go!

CLAPPING

Look strong, look strong.

Being in this type of kitchen
with this type of pressure

is completely like nothing else
you've ever experienced.

It's all about being brilliant
and being fast.

All right, one minute gone. Let's
get definitely to the next step up.

Where are we thinking? I'm gonna do
a lobster and prawn burger.

I'm gonna pan-crust it.

I'm gonna do a fennel salad...
Good.

So it's shaved?
Yeah, shaved.

Make sure that what you put in that,
it works, OK?

If you're unsure, just taste it.

Feeling good?
Yeah, feeling good.

How are you gonna make this?
Where we going?

We're going
with a lobster tail burger.

I'm not gonna mince it
or do anything with it.

What are you gonna do
with the shells?

I'm gonna try
and make a clipping sauce.

OK, great.
Well clone, Gold.

We're in the elimination round
again.

Third time round, so, yeah,

there is a lot of pressure on Gold.

Lobster burger - one of
the most difficult to pull off.

Get it right, it's the show stopper.

Gold's doing
a pure lobster meat burger.

Layla - a diced lobster and prawn
patty, both using a charcoal bun.

You've added cream
into that lobster oil,

so it's like a bisque now?

Yes, it's a clipping gravy,

like you get
in the south of America.

I just wanted to get as much flavour
from the shells as I could.

So, it's just coming up to halfway,
guys. Thank you, chef.

Chef, do you know...

I don't know where the cylinder
to put... shape my burger.

Both...

So, both sides, OK? And
the smaller one's there as well, OK?

It's really important
that you stay nice and calm, OK?

Yep, I know.
Remember to breathe, OK?

I'm... I'm...

SHE SIGHS SHARPLY

Layla needs to win this.

We can't afford to lose
another member of our team,

and we need to not go back
to that hellhole of a basement.

I might add a little bit more,
erm, herbs.

Because I'm in my head a lot,
I'm gonna do a few, you know,

namastes,
and I just have to stay grounded.

Guys, we're eight minutes to go,
OK?

I've gotta show those judges
that I do deserve to be here.

Yes! Nice.
Look at that chopping.

I wanna hear that chopping.
Well done.

Oh, look, that's beautiful.
Thank you, chef. Yeah?

Phwoar.
That looks naughty, doesn't it?

That's made my mouth water, that.

This cook-off
is going left or right.

I'm not too sure who's gonna win.

Take your time.
Turn your gas off. Well done.

Looks good, Layla.

Layla's slightly frenetic,
moving too fast for her own good.

'Gold started off calm, composed.'

Get all your stuff together.

But, right now,
he's all over the place.

Check your bun, check your bun.
Your bun.

I can't tell.
90 seconds to go, guys.

Come on, come on!
Put it on a plate.

Final push.
Make it look beautiful. Delicate.

Just push yourself, Gold.
just speed up a bit.

You got this, you got this,
you got this.

Build it nicely.

You're doing amazing.
60 seconds to go!

Amazing, Gold.
Oh, God, my plate.

Go get another plate.

Go get another plate!
No, I can...

This is... stressful.

Come on, come on, come on!

Tidy it up, Layla.
Make it look beautiful.

Tidy it up. Ten, nine...

THEY COUNT DOWN

CHEERING AND APPLAUSE
Stop what you're doing.

Whoo!

GOLD: 'What I put on the plate
was the best I could've produced.'

If it's not good enough,
then I'm not good enough,

so it's in the hands of the mentors
now.

I have no idea whose dish is whose.

I just know that I never wanna see
one of my teammates go.

Nyesha, Paul, what an extraordinary
30 minutes that was.

This is the hardest competition,

the hardest challenge
any chef will ever face.

OK. Two phenomenal burgers.

This is a lobster tail burger,

and that's served
with a lobster bisque gravy

with a radicchio salad.

I really enjoy the flavours
of a straightforward lobster tail.

The lobster sauce that is
so formidable in lobster flavour

is really beautiful.

In terms of flavour, it's delicious.

I like those roasted tomatoes, which
I think are super important in that.

The clipping sauce,
perhaps a touch too much cream.

OK, this is a lobster
and prawn burger.

This was flour,
egg wash and breadcrumb

with a touch of chilli flakes,

served with a fennel salad
and a yoghurt spicy sauce.

I really appreciate
the depth of flavour.

It's bright,
and there's a lovely spice note

that's sort of singing
throughout this burger.

There's a contrasting
herbaceous level-

cilantro and dill-
that's kind of confusing my palette.

The lobster burger itself
is very good.

Like, really delicious.
It really is.

It's that sort of dill and coriander
sauce, which is very overpowering.

Right, Nyesha, Paul,

is it the burger
with the lobster bisque,

or is it the burger
with the fennel salad

you'd like to save?

Nyesha, I'm gonna go to you first,
please.

The lobster burger
that I'm going to save...

for me...

...is the lobster burger
with the lobster bisque.

OK, thank you. Paul, please,
which burger are you saving?

There's just one for me there
that's just got that kind of comfort

with a bit of class.

The dish I want to save...

is this, the lobster bisque.

Which was cooked by Gold.
Gold, congratulations.

Thank you, chef. Come on!
Well done.

Gold smashed it,
and here we are, still four.

I'm really... I'm so relieved.

I'm so relieved.
That is so, so good.

Layla, unfortunately, you're not
gonna be our Next Level Chef.

Young lady, let me just tell you,

what you did there in the last
30 minutes was a gallant effort.

SHE SIGHS
Top class, young lady.

Thank you, chef.
Real top class.

How you feeling?

Yeah, disappointed, but ready
to say goodbye, and, yeah...

Well clone, Layla.
..continue.

Layla, it's been an hon our
to mentor you and your progression.

You should be so proud.
Thank you, chef.

Layla has a good foundation
to be an amazing chef,

to be successful
and accomplish her goals.

Keep cooking, girl.
I will do.

I left it so long to become a chef

because I was always worried
about not being good enough,

and I think this will give me that,
"You know what? I am."

APPLAUSE

And just like that,
we're down to the top nine.

And all of you are one step closer
to becoming our Next Level Chef.

ALL: Yes, chef.
Good night.

It's all about family favourites.

Dad never even cooks at home.
THEY LAUGH

What have we got, what we got?
What did you grab?

In the basement,
you get what you're given.

What am I gonna do?

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

I can see you getting emotional.

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

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