All language subtitles for Five.Star.Kitchen.Britains.Next.Great.Chef.S01E04.1080p.HDTV.H264-DARKFLiX

Only a handful of chefs in every
generation

have what it takes to get to the
top.

Somewhere out there, there's an
extraordinary unknown chef,

a hidden gem.

I want to find that chef.

Michel Roux Jr, legendary chef at
the Langham,

is offering a life-changing
opportunity.

There's so much on the line here
for me.

My reputation as a person,
as a chef.

The chance to win the hotel's iconic
Palm Court restaurant.

Ooh!

Oh...

Head chef in the Palm Court at the
Langham.

It is an opportunity that could
start their empire

and be worth millions.

I need finesse, man. I need finesse!

Ohh! It's a mess.

This is about more than cooking
skills.

A successful restaurateur needs
vision, charisma...

Do I have to dish it out?

...and, above all, they need to make
money.

It's beautiful!

The Langham is the epitome of luxury
five-star hotels.

I have to make the right choice.

Who will triumph... Agh! ..in the
Five Star Kitchen?

Halfway through the competition,

it's getting to crunch time.
One of us is the winner.

This means the world to me.

I'm not ready to go yet.

I feel like I can see the final
now.

I've just gotta work and work.
I can't make any mistakes.

It has to be perfect.

Did you guys sleep all right?

I dreamt again that we were
cooking. Surprise, surprise!

It's getting a little bit intense.

The five remaining chefs
are called to the Palm Court,

where afternoon tea service is
just beginning.

The Langham is the birthplace of
afternoon tea.

It's steeped in tradition.

What makes a good afternoon tea?

The finger sandwiches,

the cakes, the scones.
It has to be perfection.

Keep reinventing it successfully

and you'll have a constant
revenue stream.

Hello, chefs. ALL: Morning, Chef.

We're in the Palm Court.

Absorb the fact that one of you is
going to be running this restaurant.

Today, I want to test
your creativity and I want you

to bring your concept alive
through afternoon tea.

I want you to show us your pastry-
and dessert-making skills.

I'm asking you for three key
elements.

One is a savoury element.

The second one is an entremets.

An entremets is a multi-layered,
multi-textured cake.

It really is the measure of
a good pastry chef.

The third can be anything
of your choosing.

I expect precision,

consistency and creativity.

We're talking afternoon tea
in the five-star dining world.

Yes, Chef. Yes, Chef. Yes, Chef.

OK, let's do this. Help me, help me!

I'm feeling good, but this is the

part of the challenge where it's
always good, you know?

You're kind of like, "Yeah, I'm
going to rock this."

Ask me in a couple of hours.

Each chef has three hours to create

a tiered afternoon tea in keeping
with their restaurant concept.

So, my concept is three, so, yeah,

sticking with three flavours,

and we've got to make three elements
as well, so that helps.

So, I'm making a
sardine mousse choux bun,

a strawberry sherry trifle
entremets.

We're doing my take on a Battenburg
- rose, pistachio, and almond.

I hate pastry.

Jordan begins by making the pastry
mixture for his sardine choux bun.

Pastry's very scientific.

I like to add a little bit of this
and a little bit of that,

whereas pastry, it's you stick to
the recipe or you do it again.

No, no, no, no, no.

I want to see original,
creative ways

of reinventing afternoon tea.

It has to impress.
It has to be dainty,

it has to be perfect beyond
reproach.

Jordan has made his choux,
and it failed.

He didn't put enough eggs in,

so it's just so thick and stodgy.
He then added flour... Uh?

...to the mixture.

Gone.

It's gone in the bin.

Not good enough.

At Nordic, we don't have any
afternoon tea,

so I'm doing my own way.

What I'm going to do is
deer heart with

a soft cream cheese, with rye bread,

and Nordic berry cake,

with a lot of layers of the berries.

And then I'm going to have
a sandwich of prawns.

I think this is the hardest
challenge,

but I know what I'm doing in
my kitchen.

That's why I want to share it.

My experience, my childhood,

my passion, my inspiration.

Amazing!

Igor's deer heart will be
smoked in brandy-infused wood chips,

evoking the smells and flavours of
the Nordic woodland.

It's all about the senses.

So, it's going to be something
special for the judges

who can feel they're walking
in the forest.

My version of an afternoon tea,

I've taken kind of really classic
stuff and just kind of

added a Caribbean twist to it.

I'm making a patty with a Caribbean
vibe going on.

My entremets, I'm doing a Guinness
punch panna cotta,

and got scones on the menu,

which is influenced by
Caribbean bun.

Dom is preparing
the chocolate mirror glaze

for his panna cotta entremets.

The finest entremets you see are
usually finished off

with a mirror glaze.

It's an incredibly hard skill
to master.

The number one rule is that it
must be glazed straight from

the freezer in order for
the glaze to set.

These are my frozen entremets.

See how they've kept their
smoothness all the way round,

and their shape? They don't like
being hot,

and this kitchen's
excruciatingly hot.

Having Chef Rav in the kitchen today

is definitely nerve-wracking,
you know?

She's a super pastry chef,
so, you know,

I see her eyes and I'm kind of
like, "Is it all right, Chef?"

She's giving nothing away.

I've gotten my soil on, I'm happy
with that.

It's actually made from quinoa,
it's an ancient grain.

My whole concept is about making
plants a feature,

so why not make the afternoon tea
an actual garden?

We have on top dehydrated
portobello mushroom burgers.

I'll also have my entremets
shaped as a plant.

It's going to be a carrot,

it's going to have some lovely
French butter cream on it.

Edible soil with garden vegetables.

We are all nervous about pastry,
it's not going to be an easy one,

but I'm definitely going to make
sure that I'm really representing

five-star cooking.

I'm going to prep my mushrooms
a little bit now.

With her concept
that reduces meat to just

a side portion,

Adria's afternoon tea is heavy on
unusual plant-based ingredients.

Adria, over there, all I saw on her
workbench was just

tonnes and tonnes of vegetables.
Yeah.

Does she know it's afternoon tea?

She's making a burger, and instead
of making bread,

she's using dehydrated mushrooms.

Ooh, OK. That really is true to
her concept. Yeah.

I like that.

Do I know what I'm doing?

I ask myself this question
every day, but I enjoy doing it,

and I think when you enjoy doing
things, you can achieve your best.

Lara hopes to transform
the Palm Court into a theatrical,

dining experience, blending food with
performance art.

I'm doing a Mad Hatter's tea party.

On the top, you're going to have
porcini mushroom mousse,

white rabbits and dice shapes.

My entremets going to be
a banana mousse

and a peanut butter insert.
For my finger sandwich,

I'm going to do a charcoal brioche,

and it's going to have Iberico ham
and black truffle shavings.

So, it's pretty exciting to get

a little taste of what it would be

to serve your own afternoon tea
at the Palm Court.

But it's not just about the food.

I've got a few secrets up my
sleeve.

Yeah, really excited to just see
the judges' reactions.

What we don't want from Lara is too
much theatre and no flavour.

It's got to be in equal proportions.

Fun, theatrical, but backed up with
proper good pastry skills.

So, Jordan's had to start his pastry
again.

That second choux pastry he's made
though doesn't look right either.

It's because he doesn't know
the signs to look for.

Mistakes happen in the kitchen.
I make them, I own my failures.

If that don't work, give up.

It's not going to do you any favours
pushing it off or sweeping it under

the carpet. Own it, understand it
and fix it.

No, not happy with "em...

Still a little bit dense,
so I'm going to go for

plan B, a Yorkshire pudding.

Goodbye, my lovers.

Shame.

And how's that choux?

HE LAUGHS NERVOUSLY

Choux didn't work, Chef, I'm not
going to lie to you. Where is it?

It went in the bin again.
Plan B is a Yorkshire pudding.

I know I'll never get that
one wrong.

Meanwhile, Dom's entremets
are defrosting.

Dom is ready to glaze his entremets,

which have been out of the freezer
for ten minutes.

MMmmm.

I don't think that's going to work.

Oh, no, that's not good at all.

Definitely in a bit of a panic now.

Surely they've got to be ice cold
or frozen

when you put the glaze on,
so it sets.

I'm having an absolute mare.

No! Another layer of glaze on it
is not going to make it

any better, is it? I know, I know.
It pains me. I know.

Now they're sticking to the tray.
Yeah.

Hm.

Hopefully the rest of his afternoon
tea is going to be up to scratch,

cos that certainly isn't.

I'm having a nightmare, like,
an actual mare.

This is the deer heart. Nordic,
very Nordic.

I hope the judge going to like it.

The texture, very smoky, a little
bit meaty.

So, now I'm de-moulding my dices,
which is the porcini mousse.

It's been a little bit tough to
come out.

In keeping with her Mad Hatter theme,

Lara is making edible sculptures out
of porcini mushroom mousse...

I've got a few cracks, so I'm just
going to have to fix them.

...which she hopes will take on the
shape of white rabbits and dice.

You need them to be neat.

It's very important that they
look perfect.

It's not that easy to hide mistakes
with such little time.

How are we looking on time, guys?

Chefs, you've got 45 minutes left.

Normally, a Battenburg is chequered.

Having finally moved on
from his choux pastry,

Jordan is putting his own take on
a classic.

My Battenburg,

instead of the normal chequered
four, is going to be three layers,

so I'm doing it in a different way
than normal,

putting our spin on it,
making it five star.

It's the Battenburg from Three.

Jordan's making a Battenburg.

I mean, a classic Battenburg is
chequered.

It has to be made up of four
precisely cut

pink and yellow sponge squares,

not what we have right here.

It's a mess. Oh, my...

So, I don't know how we're going to
get a beautiful Battenburg.

Focus, focus, focus. I'm going to
pop these out.

So, that first one is a little bit
broken, so I need to be

a bit careful when I'm removing my
jelly,

and I'm going to get my butter cream
on.

Adria is icing her carrot cake
entremets using butter cream.

Baking just makes my nerves like
something else.

Uh-oh, my butter cream is not
solidified,

so I'm not really sure what to do.

If the butter cream doesn't work out,

I'm going to try and turn it into
a glaze.

Don't do it. Just send your cake
naked, honestly. Yeah.

It's take two for Dom,

as he attempts to glaze his
entremets again.

Don't start clapping for me
just yet.

What saved me was, when I saw it
wasn't working out,

I put 'em back in the freezer.
Do you know what?

I said I just needed to kind of
calm down a bit,

so I was all kind of
in my feelings about it,

and pastry's everything
that's not that.

Agh. This does not look good.

Don't know how to rescue...

Does anyone know how to rescue
a butter cream?

Oh, gosh! Oh, I really don't want
pastry to get the better of me.

Chefs, you've got 15 minutes left.

Yes...Yes, Chef. Thank you.

OK. I'm just going to have to go
with what I have.

Oh, I'm not enjoying this.

Just move it straight, it will look
very nice.

Hopefully, this will be the key
to success.

It's a key to the not success.
I broke my key.

SHE SIGHS

Done it. I think you can see
I've tried.

Jordan, are you finished?

Yes, Chef.

Chefs, you've got five minutes left.

Five, four, three, two, one...

OK, stop what you're doing.

I'm going to see you
in the Palm Court.

Yes, Chef. Look at that.

Needs a bit of work, but... Man.

I'm really happy with my entremets.
Taste this.

I can't wait to taste some food.

Me too.

Afternoon tea is a super competitive
business.

Staying ahead of the competition
is essential

to the success of the Palm Court.

I'm looking for an inventive and
perfectly executed tea

that will keep diners coming back
for more.

With the Palm Court full of diners
enjoying its legendary

afternoon tea, Lara steps up to
present her version.

The Mad Hatter's tea party.

I'm just hoping it's not too mad, or
too over the top.

Hello. Oy!

Welcome to the Mad Hatter's
tea party.

Mad Hatter! Oh, God.

Did somebody say Mad Hatter?

You told me I must come today
to bring some mad hats

to accompany your dish.

I did indeed.

This beautiful purple hat is from my
private collection.

Yes, this one's finely picked
for you.

You're insane, and I love it.

You must have one of my finest
creations.

I bet you're going to enjoy it
a lot.

Lara, I can't be serious with
this on my head.

And now is the place to be serious.

Oh, thank God, thank you.

I'm going for the bunny.

Do you want me to give this to you?
Oh, yeah, go on.

The entremets was almost there.

I love the combination of the banana
and the peanut,

but the creativity, it's incredible.

It's flawless in terms of texture.

You can definitely work on getting
every single thing neater.

You need to spend more time
thinking about the food

and less on the theatrics.

I disliked the set mousse.

OK.

Not to my taste at all... Cool.
..and in a place like this,

I don't think the Mad Hatter
would be fitting.

Thank you, Lara.

I'm going to go back home tonight
with this.

I'm not sure what Mrs Roux is
going to say.

THEY LAUGH

That was so funny!

I wasn't happy at all with it.

The look of it wasn't neat, sharp,
but it was fun.

Wow! Hi!

Here we have the world's first
Nordic afternoon tea.

OK.

I think visually, very nice.
Thank you.

The reindeer heart - I love.

Delicious. The cake?

Too big, too heavy.

Igor, you can do better than this.

I think everything is quite heavy,
it's quite creamy,

but there's no acidity to cut
through any of it.

In terms of the flavour,

it hasn't hit the notes that we
know you can hit.

Thank you, Igor.

Like it? Very good.

Some of them was too big.
That's it, it's good.

Nice one, Chef.

Whoa. Good afternoon, chefs.

Hello! Wow!

Dom!

I want to put my fork into that
so badly.

Mm. That stout chocolatey mousse.
Ah, yes, please.

Thank you.

The flavour of that.

That glaze...

Just well done for keeping your
head above water,

when you really could've slipped
today.

Oh, yeah.

The patties are lovely, they're so
delicate,

and I love the spicing in there.

The scone - chunky, big,

really enjoyed the jam.
Very, very nice.

I was the most worried about
afternoon tea with

the Caribbean concept.

You absolutely smashed it.

Ah, thank you, Chef.

Well done, Chef.

I'm actually going to eat the rest
of this patty. I'm eating the plate.

My God. It was insane.

They said I smashed it.
Oh, man, I am chuffed.

I literally left my soul on
that section, I can't even lie.

It looked amazing. There was a point
where I was, kind of like,

"This isn't going to happen
for me."

Well, visually, it fits your brief.

I'm not sure about some of
the finishing... Yes.

...but let's get stuck in. Yeah.

The carrot cake is delicious,
and you've got such neat,

defined layers, Adria,

and that in itself is extremely
difficult.

Thank you, Chef.

The carrot here looks as if
it's dead, it's wilted.

The burger, I actually quite
liked it.

Salty, punchy. It's good.

I've never seen a dehydrated
mushroom as the top of a burger.

I could see those, with some work,

sitting on an afternoon tea,
I really could.

You've got the makings of something
quite fantastic here. OK.

Well done.

Hmm.

Mmm. Ah!

Ah! Hello, judges.

Hello, Chef. Well.

I feel offended looking at this.

There was about ten minutes to go,

you were stood there doing nothing.

This, to me, is inexcusable.

That is not a Battenburg.

Would this pack this incredible
dining room?

On looks alone, no, so I hope you
deliver on flavour.

Yeah. Yeah. Right.

I'm slightly struggling to speak,

because I'm so disappointed.
And I'm sorry.

Jordan, the sponge of the Battenburg
is dry.

It's really not nice.
Not nice at all.

I like your sardine pate in there.

That's about the only positive I can
find on this whole plate here. Pfft.

Yeah. Yeah. Yeah, I do feel like I
let myself down.

Cheers, Jordan. Thank you, chefs.

Mm. My word.

Ugh.

I was so looking forward to
the Battenburg.

Tough. Tough. Tough. I hate
pastry,

so today was always going to be
the toughest challenge

for me, so, yeah.

But nothing I wasn't expecting,
so...

The judges were brutal today.

I was always up against it with
a pastry chef.

Rav was always going to tear me
a new one, and that's what she did.

Go again. Go again.

We're always standing on thin ice.

We have to prove ourselves
every day.

Five of you left.

Tomorrow, the challenge is to cook
a five-course tasting menu at

a Chef's Table.
You'll be taking one course each,

but you will have to cook

and plate the dish in front of some
friends that I have invited.

I want to see your charm,
your character, your passion,

not just on the plate of food,

but how you present it
to our guests,

cos that now is part and parcel of
being a head chef.

OK, enough said.

Maybe have a sneaky beer.
You deserve it.

The afternoon tea task wasn't
my strongest,

but obviously it's given me
a bit more of a fight today.

My guests are going to be in for
a surprise today.

I don't want to reveal too much,

but I think there'll be some smiles
around the table.

Each chef has two hours
to prepare their course,

part of which must be cooked
table side.

Morning, chefs. Morning, Chef.

Adria, you're up first.
You got it, Chef.

Don't let the team down.
I won't, Chef.

A Chef's Table should be personable.
It's got to be fun.

You've got to be able to hold
a table.

People want to see, you know,
elements of the dishes

coming together right in front
of them.

Everyone loves a bit of theatre in
gastronomy now, you know?

Everyone wants to have that element
of, "Wow!"

The pressure's on.

So, today I'm doing a Indochine,

so Indian Chinese, bao bun. So,
mushroom's going to be the star,

it's going to be in a soft bun,
there's going to be a nice slaw,

and there's going to be some
elements of duck.

There's so much on the line
for me, I mean,

it's been so much hard work.

As a chef, it would be that kind
of validation that,

you know, I am good enough to
compete in a five-star environment.

Don't underestimate the seriousness
and gravity if you balls this up.

Today I'm doing a lobster bondage.

I'm going to do an apple, vanilla,
ginger glaze,

and then I'm doing turnip discs
which I'm going to compress.

I'm going to make little mango
gelatine flowers

and just some simple avocado puree.

Can't go wrong?
Now everything goes wrong, watch.

Little did I know I'd be doing
little blindfolds

for lobsters in my career.

Mm.

Wow.

50 shades of lobster.

Pretty much.

Some of my dish is a little bit
kinky.

I love to make people blush.

Don't worry, you'll be safe.

I feel like Michel Roux is ready
for wackiness.

I'm going to under cook the lobster
a little bit,

and then finish it off in front of
the guests,

and give them a little surprise.

Any thoughts, Chef?

My guests are just arriving
now, yes?

ALL: Yes, Chef.

Remember, this is for a place in
the semifinal.

If you're running the Palm Court,

you need to be able to execute
a Chef's Table

with finesse. It's an art form,

and the chefs needs to be able
to dazzle their guests

with their food and their
personality.

How good does this courtyard look?

I know. Look at that. No?

Chef Roux has invited some
of the Langham's most senior

and influential staff to meet

the five chefs who will entertain
them

while serving up
their individual courses.

The guests include Managing
Director Bob van den Oord...

I'm so excited to meet the chefs
and see what they've come up with.

I think it's going to be a great
dinner.

...the hotel's Head of Food
and Beverage, Sarah Kundi,

the Executive Chefs, Berwyn Davies
and Millie Simpson,

and the Senior Maitre D',
Luigi Varavallo.

I hope they deliver today for you
all,

cos they are some cracking chefs
in there.

Do you think they're nervous today?

Oh, they're nervous every day.

Ah, here we have our first
chef, Adria.

Today, I want to make everybody
proud.

I really need to execute something
that will wow the judges.

Hello. My concept is all about
making vegetables the star.

And today I'm going to be preparing
a Indochine bao bun,

and then while I'm plating up here,
I'm going to be talking.

I could talk for ever.

We're going to be cooking our star
vegetable today,

which you're going to cook
yourselves.

De-ne-ne-ne-ne-ne-ne-ne-ner.
What is the star vegetable?

I have some wonderful,
lovely golden chanterelles

and some wonderful oyster mushrooms
as well, which I've marinaded.

We wanna get some really
beautiful caramelisation.

That's always what brings,
you know,

the sugars and the flavours
and the spices

and that brownness and that
kind of almost charring effect.

A lot of chefs find it very
difficult to run

a Chef's Table.

It can be very awkward.

It's finding that right balance.

We need protein in every meal.

Talk too much and it turns into
a lecture,

talk too little
and your guests will get bored.

But it's a fine line.

Nuts, seeds, pulses, legumes...

Adria? Yes.

You weren't joking when you said
you could talk.

I am talking way too much.

OK, so I have that in there
as well,

20 minutes in,
Adria has yet to serve up her course.

I'm ready, just give me one second.

All right, and then we are ready.
Thank you very much.

That looks great.

Got the Langham I on here. Yeah.
Amazing. Really nice detail.

Bon appetit. Thank you, Adria.

Thank you very much.

Straight away it's going to
be delicious.

There's so many flavours going on,
isn't there?

She lost a lot of time with
the cooking,

just by the explanation.

I like how fresh the whole dish is.

The vegetables really are
the star of the show.

I'm excited. I could win this,

but I know the others could win
this too.

Good afternoon, ladies and
gentlemen.

My name's Lara and this is my
beautiful assistant Ellie.

My restaurant concept is

a theatrical, immersive dining
experience.

So, today I'm presenting you
a lobster bondage.

Lobster bondage? Have they been
blindfolded?

They have been blindfolded.

Bringing a bit of kinkiness today
to the table.

Gotta let go a little bit, guys.

What is going on here? Bondage?
Blindfolding?

Guys, has anyone seen my blowtorch?

Wow!

I'm not going to lie, I'm very
scared right now.

At the Chef's Table,

Lara is bringing her theatrical
dining concept to life

by using a human blowtorch
to cook her lobsters.

I don't know who to watch, you or...

No. You can come back to me later.

Give my blowtorch a bit of
attention, please.

So, on the top of the lobsters,

we have a compressed turnip,
bit of avocado puree

and a mango gelatine.

Assistants? Oh, there they are.

Oh. Here we go.

Oh, my goodness.

THEY LAUGH

I have to say, this is a first.

Yeah. Not the last, I hope.

Wow. I'm just thinking Palm Court.

It's terrifying.

Thank you, Lara.

Reveal your treasures.

Thank you, Lara.

Oh, that's a very beautiful
treasure, isn't it?

Yeah, the lobster looks beautiful.

What did you think of the theme?

For me, it was too much.

OK, out of ten, how, like, what...

I don't know. It's like, it was just
so awkward.

Oh, man, I feel a bit crappy.

I guarantee you, Lara. It was
awesome, and they loved it.

There was a moment where
I felt uncomfortable,

and I saw a lot of skin around me.

OK, right, let's have a look at
this.

Are you thinking the same thing as
me?

Yeah. Is everybody's lobsters
cooked?

I don't think so.
It's too translucent, isn't it?

Yeah. It's, like, very raw.

It's not cooked enough.

No, you can't eat that.

Damn. That's a shame.

Today, I'm going to do venison
with the lingonberry,

and then we have the salsify
as a side,

together with herbs and panko,

and then I'm going to do
a burnt beetroot puree

and edible white moss.

So, will be very Nordic,

will be amazing.

I'm looking forward to impress
the judges.

I need to show that I can pick
myself back up.

The judges, you know, have said that
I can cook.

It just gives me more determination
to keep going.

I'm doing a suckling pig,

served with a compressed
apple terrine,

then I'm going to serve that with
a fabada,

which is a Spanish stew.

For my flatbread, I am using
three herbs,

so thyme, rosemary and sage.

Just in keeping with the three
elements.

There is an artistic element in

the way that I'm plating up in
front of the guests.

I'm hoping that the art shines
through.

So, I've got plantain tart,
with some Italian meringue,

orange curd, cherry compote,
two ice creams,

molasses ice cream,
sea salt ice cream.

It should feel like a mixture of
kind of food,

but with an art
kind of element to it.

I'm really excited today,

I'm going to show I'm back on top.

I'm going to work harder
than expected.

Hello, everyone. Hello, Igor.

Today we're going to have
something unique. A Nordic style.

Please can we change here
to my Nordic style? Yeah.

Thank you.

So, now they are doing this,

I will start with the venison.
I will start to grill it.

Wow, look at this.

Reindeer.

This is part of my concept,

so people will feel a part of
the nature.

I don't feel the forest here, so I
got some juniper berries,

and I will put it in the fire.

It will be something unique.

I like it. Do you feel the berries
smoking? Yeah...

Yeah. ..definitely.

Perfect. My plan is done here.

It's a great colour.

Beautiful colour, isn't it? Yeah.

Colour is one of the most important
things for me,

because food is like art.

I love Picasso,

and this is a little bit same style
of that.

Now I'm using the white mousse as
a garnish.

And then I made a cranberry sauce.

I think I counted 15 elements.

Did you? Yeah.

It's going to be quite a Picasso
we're getting.

I feel tired watching him.

Ready to go. Hold on, it's just
this.

30 minutes later,

Igor's dish is finally ready
to be served.

Everything here done.

Beautiful. You can see why it
all took so long.

Igor... Yes, Chef. ..thank you.

Thank you. Thank you very much.
Thank you.

It looks absolutely stunning as
a dish.

I was sitting here going,
"OK, Picasso, if you say so,"

but it is a work of art.
It sure is.

There is a heck of a lot going on
on this plate.

But there are some amazing
flavours, I must say.

Jordan is about to arrive here

with his lovely suckling pig,
and flavours of Spain.

He got really destroyed in the last
round, and you never want someone

to be that destroyed... Yeah.
..like, he copped it.

So, yeah, he's got a lot to prove,
and here he is.

This is my last opportunity

to prove that I've got what it
takes to be

a five-star chef in a luxury hotel.

Ladies and gentlemen,
my name's Jordan.

Before we start, you will need
your boarding passes.

So, one for you. Thank you.

With the Chef's Table well under way,

the guests are about to embark on
their next course.

Where am I off to, Jordan?

Flavour Town, Chef. Wa-hey!

I like that.

So, today's dish is going to be
a fabada,

which is a Spanish stew,

and that will be topped with
a glorious suckling pig.

We have some three-herb flatbreads
to go with that,

and a apple terrine.

So, I'm just going to go get my
Spanish friend Porket.

He's come out with confidence.
It's great to see.

Hope you're all excited.
Very excited. Very.

Ooh. Yes.

This dish I think is probably
one of

the best things I've ever eaten
in my life.

Last time we sampled your food,

we did give you a bit of a grilling.
Yep.

Would you agree that you've got
a lot to prove with this dish?

I have had my downfalls,

but I've taken all the comments from
all of the judges

and tried to implement them into
what I'm doing today,

so that's why I've tried to keep it
simple.

Do I have to dish it out?

Wow, look at that.

Mm. Mm.

I'm salivating.

Come on, Chef.

Flatbreads look nice as well.

Yeah, they look great.

OK, service, please.

Thank you very much. Thank you.

Fantastic. Thank you, Jordan.

All aboard. Yes.

RAV: I think we all wanna get stuck
in, don't you?

It just looks delicious.

There's a story here that could
work very well in the Palm Court.

But, like, literally I was carving
it with a spoon

and they were like,
"Wow, look at that!"

Oh, good! Yeah.

I think he would need training
if he's carving in front of guests.

Wasn't quite polished enough
for my liking,

but the food tastes delicious.

I think it was endearing.

I was so worried that he would have
a real difficulty today presenting,

but I was sitting here quietly
so impressed with him.

I'm just kind of growing in
confidence,

got good feedback on
my afternoon tea so,

you don't wanna be at the bottom,
you know what I mean?

You get that feeling from being
at the top.

Yay, we get dessert.

This had better be good.

Here he is, the man himself with
a smile on his face.

Good afternoon.

Welcome.

Well, actually, not welcome,
thank you for having me.

My name is Dom, and my dessert today
is plantain tart

with flavours of orange and cherry,

with molasses and sea salt
ice cream.

My concept is really about just
kind of

bringing Caribbean and British
flavours together.

So, I'm going to get started.
So, this is the orange curd.

That is my plantain,
which has been diced,

it's got some orange juice in there.
We've got some plantain puree.

I just really want to eat this. Oh,
do you want to do yours?

Oh, I'll leave it up to you,
shall I?

Do you want me to blowtorch?

Yeah. Perfect. OK.
Luigi? Yes, Chef.

If I could, please, five pieces.
Five on each, please. Five pieces?

OK. Thank you. It smells lovely.

This is your molasses. This is my
molasses.

I love that you've managed to rope
in everybody.

That looks good.

He left himself too much to do,
but none of us cared.

We all pitched in. Couldn't agree
more, yeah?

It was almost like a dinner party,
wasn't it, and everybody

was just helping each other out.
Felt really warm.

All of our guests would love him.

The pastry is a little bit thick,
a little bit rough.

I'm really liking the ice creams.
The flavours are quite something.

Yes, the pastry's too thick,
but it's delicious.

It's like a dessert I've never
tasted before.

Dom has made us all smile, and made
us very, very happy, I must say.

Well, thank you for joining us for
a spectacular dinner.

Thank you for having us.

You've got some really tough
decisions to make here.

Not going to be easy.

No, not at all. Not after this round
of cooking.

We've got one that bowled us over.

Shall we say their name after
three?

One, two, three...

ALL: Dom.

The other four?

I was underwhelmed by Adria.

Her food is always not quite there.

Igor? Beautiful plate of food
and stunning to look at.

There was almost a little bit of
arrogance, of "I am Picasso,"

and I didn't find it endearing.

What about Lara?

The performance was too much,

and the fact that the food then
didn't back it up...

It was raw. How can you serve
that up? Yeah.

I just think she needs more years
in a kitchen

to deliver the same level of food
as she does entertainment. Yeah.

Argh, Jordan.

I felt the carving of the suckling
pig was a little bit clunky...

Messy?

...but it was, phwoar, spot on when
it comes to flavour.

Yeah. We can't forget about just
how bad that afternoon tea was.

That's a genuine concern,
absolutely.

It's not going to be an easy
decision.

I'm very happy I don't have
to make it, Chef.

Cheers, guys.

Good luck. Thanks.

Hm.

Well, that certainly turned
everything on its head.

Dom. Yes, Chef.

You made us all feel at ease
within a minute.

Afternoon tea? You blew us away
with some great flavours.

Well done. Thank you, Chef.

Igor, afternoon tea?

Not up to your usual standard.

Today, lovely plate of food.

Adria, some of that afternoon tea
wasn't great, was it?

Concept was there.

Today, all of the table was suitably
impressed with the buns.

Loved the fact that they were
fresh, light.

The emulsion could've been
done better.

Jordan, you had a mare on afternoon
tea, didn't you? Yes, Chef.

You seem to have reined it back,
cooked us a very good pig.

Thank you, Chef.

Lara.

It was theatrical, which is what we
expected from you.

Is it style over substance?

Hope not.

And the lobster wasn't cooked.

Did you realise that?

No. I thought... I didn't want to
overcook it, cos with the fire...

You'd have needed a flamethrower
to cook that lobster.

Yes, Chef.

It really is a tough decision,
but I have to think about...

...who, out of you guys...

...would I feel most confident to
give my restaurant to?

So, the chef leaving us is...

...Lara.

I'm afraid it's the end of the road.

Yes, Chef.

Dishing up raw lobsters, I'm afraid
we can't do that.

Thank you for a beautiful
experience.

Smash it, guys.

Create some magic.

Of course, any chef would be gutted.

I'm there with you guys.

At the same time, I've been grateful
for this experience.

I want a hug.

I want a hug too. Keep it up.
I will. The stakes are great,

I would say they're a powerful
tool.

So, I'll come back, I'll give you
a good cooked lobster.

Being able to cook for Michel Roux,
that's really a win.

You're an amazing chef... Thank you,
Chef.

...amazing personality. Thank you.

Yeah, and you will succeed,
for sure.

Thank you, Chef. Well done, Lara.

Love you! Thank you, guys.

I'm still here. Like, wow.

It's shown I've got the mentality
to get knocked down

and come back up, you know? That's
kind of been the story of my life.

I'm just going to keep pushing.

You four live to cook another day,
so please deliver.

I think I arrived here not really
sure that I belonged in this space,

and today, I'm feeling like
I could win.

I'm not ready to go home yet.
I will come back,

fight to the top, no matter what.

Thank you, Langham. It's been a
pleasure.

Next time on Five Star Kitchen...
Good morning, Chef.

...four remaining chefs must create

a centrepiece fit for a
celebration...

It's the semifinal.

Ten minutes late already,
what's going on?

It's all getting very serious.

Brave attempt. Didn't really work.

...and deliver a five-star ballroom
banquet.

A hundred plates per course.

Let's see if it tastes good.

They're not even peeled.

Peel some potatoes, man.

He's going to delay everybody else.

These ones are quite raw, Chef.

We're starting behind again.

The chef leaving us tonight is...

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