All language subtitles for Five.Star.Kitchen.Britains.Next.Great.Chef.S01E06.The.Final.1080p.HDTV.H264-DARKFLiX

This is the final,

a chance to win
a life-changing prize.

One of London's most exclusive
five-star restaurants,

the Palm Court at
The Langham Hotel.

We have scoured
the culinary world

for some of the best chefs
of a generation,

each with an original concept...

...and we've narrowed it down...

I'm afraid we're gonna part
company.

We can't take you on.

...to the best three.

Dom is elevating Caribbean food
into the five-star arena.

You absolutely smashed it.

Ah, thank you, chef.

But still needs
work leading a team.

I feel like we made decisions
and then you kind of like...

You can't do everything.

I need you to get it together.

Go big or go home.

Adria has absolutely nailed
her concept

of more plant-based style cooking.

I like how fresh the whole dish is,

the vegetables really are
the star of the show.

If her time management can match
her vision, she will be unstoppable.

This is when we're supposed
to be serving! Come on, Adria.

Yes!

Jordan has shown he can cook his
three-flavour concept.

This to me is clever cooking
from Jordan.

But he's not always consistent,

and it's the attention
to detail that's let him down.

Jordan, we've just had hake
with bones in it.

I was told it was already prepped by
the fishmonger, chef.

Mate, five-star,
you check it yourself.

This final challenge will be

the hardest of their
professional career.

The five-star chef that will have
the keys to the Palm Court is...

So to be in the final it's just
a mix of like excitement,

stress, anxiety.

I am deathly afraid

if I can actually get
everything done on time.

I just hope I can rise to
the challenge.

I can't believe I'm in the final.

It was hard to get here.

In a couple of challenges I could
have showed leadership skills

and I just didn't.

I've really got an opportunity now

to show chef Roux that I can
manage a team.

I think my biggest things
I've struggled with

was a little bit of consistency.

Every dish has got
to be absolutely perfect,

every dish has gotta be five-star.

Today's the biggest day of my life.

Welcome, chefs.

So this is it, the final.

Over three nights, each of you

will run this restaurant
as if it were your own.

You will be head chef
for one night...

...showcasing your concept,
your food.

This is for real.

I want you to imagine that this
really is your restaurant

because for one
of you it's gonna be.

We want to see five-star cooking,

but we also want to see a leader.

Cook your hearts out

and enjoy it,
cos for two of you,

it will be the last time.

Make sure it's not you.

This is the most important service
of your lifetime.

Your last chance
to put your name on the door.

The chefs will each have
the opportunity

to run the Palm Court
for one night.

Helping them are The Langham's
A-Team, the kitchen brigade.

Good morning!

I'm Chef Adria.

I'm so excited to be working
with you.

My name's Jordan
and I'm your head chef for today.

My name is Dom.

We're gonna deliver some amazing
five-star food.

In the final we're looking
to see their concept

clear and defined,

the quality of their food should
be at the absolute highest level.

We're looking for
a head chef

who can lead this team
from day one.

So, Adria.

Menu, clearly written,

and it's called Verdure.
It means greenery.

Reinforcing that concept of veg as
the star, meat as the side.

I think when we do traditional
cooking it's quite meat-focused,

so we're not vegetarian,
we're not vegan,

but we're gonna be making
vegetables the star.

Three starters,
and what have we got?

The Gazpacho.
I loved that Gazpacho.

I actually haven't stopped thinking
about it since I tried it.

The main courses,
handmade saffron cavatelli.

This sounds delicious.

If she gets it right,

the fresh pasta is
a beautiful touch.

Overall, I think Adria's
menu is so appetising.

My worry is Adria lets
the time get away from her.

It's happened to her a few times.

She can't do that today,
not when you're running service.

It is her biggest challenge today.

Dom.

The Good Front Room.

I think this is really true on
his concept,

it tells a story of his childhood.

It screams British Caribbean.

Let me give you all a list.

I believe that I've given you
the pastry section.

I've got nice clear recipes
and we'll go through them,

and I think it should be cool.

Dom's got a lot to prove to me
with his jerk chicken.

What did you want
that was different?

I needed more flavour.

So I want this chicken
to have a punch.

I want to eat it and go,
"Whoa! I was not expecting that."

And then every single table
is getting sides,

whether they order it or not.

That's a lot.

That's five extra dishes!
Five extra dishes.

He has to bring that all together
at the pass at the same time.

There's quite a lot
of cooking here.

And we've seen Dom struggle

a couple of times in
leadership challenges.

So he needs to prove today that
he can lead this team.

For the service you're gonna handle
all of the desserts.

Cut the bun,

and we're gonna trim the edges
to kind of keep it nice and square.

Jordan.

Look all through this competition
we have been banging on about this

concept of three flavours,

you've proved to us it's worthy,
and there it is.

My concept is three,

so we're working
with three flavours today,

so I want us all to work together.
I'm really looking forward to it.

Pig's cheek, lobster,
prawn. OK, surf and turf.

It feels opulent, it's pork,
it's lobster,

it's prawn.
Three gorgeous things together.

Yeah. Bit of a crowd-pleaser.

Wagyu, onion, thyme.

It is too open for interpretation,
this one.

Like Wagyu is a breed.
What is it, what cut? Yeah.

What I would love to see from
Jordan today is consistency.

Whether he can maintain five-star
quality throughout,

I'm not sure.

So let's get cracking right away.

Each chef will have four hours' prep
before service begins.

I think it's gonna be fun,

but it is going to be
a lot of work,

and the food is going to be great.

Every good head chef understands
that mise en place is vital.

Mise en place is basically getting
everything ready for service.

Communication is key.

Get everybody on board
to work as a team, as a brigade.

Just checking how much pasta
we have.

We need to make 20 portions.

We have about seven, eight portions,

so we're just gonna
be making a little bit more pasta.

One of Adria's main courses is
a pasta dish.

She's showing Loredana how
to make each piece by hand.

And then after you've rolled it,
then just like this.

Wow, how's it going, Adria?

I am definitely nervous about
running the pass,

but I don't want them
to think that I'm nervous.

I love the way that you've got
the recipes out,

they're clear, they're concise.

Mainly it's gonna be I think
rolling the pasta.

And I think that's gonna be
a popular dish.

Pasta is always popular.
Get yourself super-organised... Yeah.

...make sure they
are confident in you.

Yeah.

As her team continue to prepare
for service,

Adria has been called

to the Palm Court for
a final interview.

So we're here, the final.

Tell me, why should you be running
this restaurant?

I quit my career as an engineer
to do this.

I sacrificed so much
but I never had this chance.

I really believe that making plants
the star will really work.

And I know I can deliver that.

Why do you want to win this?

I've never been known to be
the best at anything in my life.

My parents never tell me

"I love you," and that,
"you're the best."

So I think this would finally say,
"Adria, you're the best."

OK, Lore. Your prep before
service,

you're going to do the quail eggs.

You've done scotch eggs
before? Perfect.

Chef Roux said to me,

"Dom, I haven't seen you
lead a team.

"Both times you were in
a position where you could've

"and you should have.
You didn't deliver.”

I think Chef Roux definitely wants
to see that from me today.

Yes.

I've managed to outsource some
really great jobs.

Lore is a pro at scotch eggs,

and then I've got Francesca,

who's a superstar pastry chef,

so she's giving me all of her skills
over there.

The skill set of
the chefs I've given them

should be enough for them
to pull off a great service.

However, they need guidance.

They've not worked with
a lot of these ingredients before,

so they need to be told what to do.

So what are you prepping here?

The sea bream is
going to be marinated

and then it's gonna wrapped into
the banana leaves.

Have you ever done this before?
Like cook in banana leaf?

Ah, not really chef. First time.

Well, you've got a lot to do.

So, guys, we are two
and a half hours gone,

but let's push now,
get the job done.

ALL: Yes, chef.

You know, when 1 first arrived
I had imposter syndrome.

I couldn't see how my food was
gonna fit here.

There's a lot of stereotypes

and stigma around Caribbean food.

A jerk chicken leg and thigh
in a metal tray

with some kind of rice
and peas.

I wanted to run away from that,
you know,

I wasn't proud to cook
Caribbean food.

And it's only in the last five years
that dream got reignited again.

I cook from the soul

and that is what I'm gonna
give the diners.

I think that you're gonna just
want to see,

is it five-star?

And I think that you're gonna
say yes.

As you can imagine,

today is the biggest shift
of my life,

and I want you guys
to help me win this.

Jordan's a head chef,
Jordan runs a kitchen every day,

but this is a whole different
level,

this is a whole different ball
game.

So to see if he can step up

to cook at this level,
is a huge challenge.

This dauphinoise is going
with the beef dish,

the Wagyu.

It's layered potatoes cooked in
garlic and cream.

The cuts of meat I'm
using is flat iron,

takes a little bit more work,

just to break down some of
the marbling in there.

Have you taken the vein out?

Yeah.

Can you tell us why
you deserve to win this?

I left school when I was eleven.

I was told I wouldn't be
anything in life.

I was homeless, I'd sleep
in some woods at night.

This just proves that if you've got
the right work ethic

and you believe in yourself
that you can do it.

What is it about you,

above the others that makes
you think that you should win?

I do feel like I can command
a kitchen a little bit better.

As I say, I don't think I'm
a better chef than anybody,

but I feel I have
the right characteristics

to make a great chef.

So cook your heart out.

I can't wait to taste
your food again.

Thank you, chef.

There'll be 50 guests seated in
the Palm Court each evening,

and the chefs will have
two and a half hours

to complete their service.

Adria, front of house here.

In charge of the guest's dining
experience this evening,

maitre d' Andre Ferreira.

Have the guests arrived?
They've started to sit down.

We probably need another like five
more minutes

to just make sure we're really set
up for starters.

The three starters are
going to be a gazpacho,

and then we're going to have
a wild mushroom

and bok choy salad,

and the third thing is barbecued
tempeh biscuit sliders.

Please can I get
the wild mushroom for starter?

Can I please have the gazpacho?

Check on, chefs.

Two more sliders... Yes.
..and two mushrooms.

One of the roles of the head
chef is to call out the orders

and to coordinate all of
the food coming to the pass,

where the food is dressed,

finished and sent out to the
guests.

It's so important you get
the timings right.

Compliment them.
Well done, chef.

Yeah? Thank you, chef.

This is really good.

You can feel the citrus
coming from the bok choy

complementing the fragrance
of the mushrooms

incredibly well.

This looks very vibrant,
super colourful.

It is exactly that.

The gazpacho,
absolutely incredible.

Incredible.
I just wanted more.

Like it is up there
with one of her best dishes.

On the menu Adria's written
"Biscuit Slider,"

and in my head I was really hoping
for it to be luxurious.

Yeah. Whereas it's quite thin.

It's almost like a tuile in a sense.
Yes! Exactly. But just dry. Yes.

The morel and bok choy
dish, which was just,

it was her seasoning
which was beautiful,

and really well-executed.

Two more sliders. I'I come round.

You've got more starters here
to call out as well, Adria.

Being a head chef in
a busy kitchen like The Langham,

you need to run your brigade
like clockwork.

You've only got
a limited amount of time,

so you need to control
the flow of service.

You sent to table three, chef,

but they've already had starters
on table three.

I probably just forgot
to knock that off. Sorry, my fault.

What happened there?

I forgot to cross one off so they
already had their starter again.

Two sliders and a gazpacho.

The guests are saying
it's been too long.

Two sliders and a gazpacho.

The sliders are there, I can see
them coming, the gazpacho is made.

Adria's finding it a little bit
tough, honestly.

I mean
it's new for her, it's totally new.

Main away,
we're ready on the mains.

Stop the mains for a minute,

get the starters out, quick.
Come on.

Three...four sliders all day,

and two mushroom
and one gazpacho, please.

The service is crazy

cos the tickets come in
altogether, is the problem.

We missed a lot of tables,
maybe she was confused from this.

Adria, you look lost.

I am a little bit.

Push, push, push, push.

Service has just ground to a halt

and there's like four or five
tables' starters wanting to go,

and now the main courses are
being called as well,

and we've just got a bottleneck.

And table four literally will be
leaving without any food.

This is your kitchen, you know,

I don't want to jump in unless
it's really, really necessary.

Keep the intensity up.

Keep on reminding them, "Keep an
eye on the clock," yeah? Absolutely.

Dom's service is about to begin,

and amongst the 50 diners in
the Palm Court is his mum.

You sit down and you think
to yourself,

"This is absolutely marvellous."
It was very glam.

The first starter is
a jerk chicken dish

and then we have ackee
and salt fish cakes,

and then gun go pea daal hummus.

Could I do the Jerk Chicken?

Can I get the daal hummus
to start, please? OK.

OK, guys, check on.
We've got one jerk chicken,

one fishcakes, two hummus.

Oui, chef. Check on,

table of two, one fishcakes,
one jerk chicken.

Service, please.
So this is table three,

so we've got one chicken,
two hummus and a fishcakes, please.

Coming in thick and fast, huh? Yeah.

Service place. Table four.

This is another level. Wow.

That jerk chicken is
a chicken that I would bring my mum

to come and have, it's that good.

The all-round spice that
he's got in there,

and I'm not just talking
hot and heat,

like, it's aromatic.

I mean this is cooking at
the highest level.

The ackee and salt fish
with that rich sauce,

is amazing.

The daal slash hummus,
it's beautiful.

I adore that. Tangy but spicy,
it's rich and it's comforting.

It's rich and comforting.

I am impressed.

It doesn't look like
Caribbean food,

but it tastes like Caribbean food.

Lovely.

Right, chef,
feedback for you.

Starters, loving it.

Really going down well.
Jerk chicken, phenomenal.

Thank you.
They're really enjoying that.

Thank you very much.
You're welcome.

Guys, I just want to say that
maitre d's just been in,

and you guys have really
smashed it.

We've still got a long way to go,

I don't want to start clapping
for us yet.

Oh, yeah. But let's keep up
this tempo.

15 minutes, we'll start plating
on the pass.

ALL: Yes, chef.

You seem to be really incredibly in
charge of your kitchen here,

and confident.

Oh, I want the guys
to feel confident, chef.

I think if I start flapping
or be unsure,

it's gonna push off on the team,
and I don't want that.

The first dish is mackerel,
rhubarb and fennel.

The next dish is beetroot,
dill, and buttermilk.

Then we have a pig's cheek,
lobster and prawn.

Could I have the mackerel,
rhubarb and fennel to start with?

Pig's cheek, lobster and prawn.

I'll also go for
the pig's cheek please.

OK, check on. Three pig's cheeks.

ALL: Oui, chef.

Check on. One mackerel,
one pig's cheek.

ALL: Oui, chef.

Three pig's cheeks,
you're going to table six, please.

Table six, yes, chef.

Prawn head, number 12.

Yes. Thank you.

And we've got 30 seconds on one
pig's cheek, one mackerel, oui?

ALL: Oui, chef.
Thank you.

So Jordan has cooked this
for me before,

the pig's cheek,

but it's definitely nicer
this time.

Some of the dishes that
Jordan's plated in this competition,

they've been quite messy
and quite rustic.

To bring this level of elegance
in the final,

it's quite a feat for the man,
like, he's done such a cracking job.

The mackerel is exactly
what I expected. Yeah.

The beetroot surpassed
my expectations.

The puree is delicious

and I do really enjoy
the roasted beets.

The pig's cheek was soft,
succulent, juicy.

This is a very,
very strong start.

One mackerel.
You're going to table ten, please.

Keep going, this is perfect,
let's keep going.

How's your evening going,
how are you enjoying the food?

The sauce was really nice?

As a head chef, it's your
responsibility

to check every dish that
leaves the kitchen

is of the highest standard.

You can't blame the brigade
for mistakes

as it's ultimately
your menu,

and your reputation
that's on the line.

Hi, chef, sorry.

Guest at the table said, "Tasted it,
it wasn't de-veined properly,”

it ruined the flavour
of the dish for her.

If possible, can we just give her
a prawn and something else,

just to complement, to complete
the dish? Yeah, oui, no problem.

Thank you very much. Can I have
just one prawn, please? One prawn.

Vein! Yes.
That shouldn't happen.

My bad, chef.

Guys, how's everyone feeling?
OK? Yeah?

I think we can start pushing
through the mains.

An hour and 15 minutes
into her service,

and Adria has just finished
serving starters.

So we're going to...
Let's...let's reset.

For my mains we have a hen of
the woods mushroom dish,

chickpea panisse,

and finally,
saffron cavatelli pasta.

I know we are short on the pasta,

but everything else should be
there and ready.

On pasta we're gonna
have about 15 portions.

15 portions. Oui, chef.
Yeah, instead of the 25.

So if they can push the other two?

Yeah, can you push the other two?

The saffron cavatelli, please.

Handmade saffron cavatelli.

Check on, chefs.

Can we get three pasta,
one mushroom.

Yeah. Followed by five more
pastas, one mushroom.

Two more cavatellis, pasta. Uh...

We have already sold out of pasta,

already 15 portions gone.

There should have been
a lot more made.

I'm just missing one of
the pasta.

I think we'll have to
apologise... That's all right,

I'll push them to the mushrooms,
it's delicious. Thank you very much.

You're welcome, chef.
I'll buy them a drink.

Adria, that pasta is getting cold.

You've already not got
enough pasta,

if we don't send that soon,
it's gonna go in the bin.

All right. Number two,
yes, number two.

And they're a bit angry,
so big smiles, please.

I'm late. Thank you very much.

The panisse, I actually
enjoyed how light it was.

The pasta...hard. Yeah.

I still love the hen of
the woods.

I loved it.
I love the little parfait,

I think the sauce is delicious
with it.

Mains away. Two lamb, one Wagyu.

Oui, chef.

First mains away, is it? Oui.

Wow, first main courses
are just going.

Normally this is bottleneck,
this is a pinch point.

One lamb, one Wagyu,
table seven, please.

The main course, we have hake,
vichyssoise and caviar.

We have Wagyu, onion and thyme

Then we have lamb samphire
and red pepper.

The main courses are being
pumped out, he's pushing them out,

because there's only
three things to put on the plate,

which is great, fantastic.

But I think the attention
to detail is slipping.

The gratin dauphinoise seems to
be coming up more and more dry.

The ones on the pass there
have got burnt bottoms.

Those gratin dauphinoise
do not look five-star.

And you can't blame
the other guys,

you're the one that's sending it.

This beef...

I've had some beautiful
beef before, but this...

Who'd have thought
a few years ago,

that Jordan would be
serving his food

in The Langham Hotel?
It's marvellous.

It's not bad after living in
the woods, is it? Yeah.

I need one...one...

Lum...

...one scotch egg, please.

The mains will be curried
goat chops,

banana leaf-baked sea bream
and roast baby cauliflower.

Along with his mains,
Dom is serving each table

with a selection of five sides,

including plantain and ochre slaw.

Right, have you got a table
that's ready there?

No, chef.

What's missing?

OK, let's go...
table four please, chef.

So that's... No, we can't go
with the goat or the sea bream.

You can't, you're waiting
on scotch eggs for everything? Yes.

Please plantain,
please, please, please.

To be able to manage
a service well,

you've got to literally be
an octopus.

To manage the tickets,

to organise what the chefs are doing
and when they're doing it,

to take away some of
the pressure from them.

They're waiting, look,
they're waiting for you.

Is he in control?

Er...it's starting to get
a bit frayed.

Starters were lovely
and smooth, it was,

and they all knew what they
were doing. Now they're...

It's a lot. He's trying to achieve
a lot with these mains.

This should not happen. No.
The pass should be constantly

sending, sending, sending. Constantly,
there should be a consistent flow of food.

I need plantain, I need rice.

You've got plantain,
you've got rice in front of you.

Dom, you're losing it, come on, man.
I know, chef.

Service was not very smooth,

like four people
all doing one dish,

which normally is not like this,

normally it's like one chef
taking care of one dish.

Like this, it was much more
disorganised.

Hi, chef. Hey.

The guests outside are waiting
for some mains.

What's happening, what's going on?
It's coming, I...| apologise.

We need to send that, come on,
come on, come on.

This is getting really bad.

This feels so embarrassing, man.

Dom, we really, really need
to crack on. Yes, yes, yes, yes.

Push these first main courses out.

Dom's guests are waiting
for their mains.

Some restaurants you wouldn't mind
if it was a long time,

but this kind of restaurant,
you'd want it to be a bit smoother.

But a lack of clear instructions
to his brigade

have led to orders falling behind.

Nobody knows what they're doing
other than you.

Come on, we need to get these out.

Mix the salad,

and bring to me mixed with
a little bit of olive oil.

If the kitchen brigade aren't
managed properly,

then service will grind to a halt.

OK, chef. Bulk it up, come on,
let's go, let's go.

We have a lot of tables
waiting for mains.

I'd love to say that there's
something different I could do,

but there isn't, and I'm not
gonna let myself get stressed out

about something that
I can't control.

I'm gonna get it to you as
quickly as I can. I apologise.

No problem. Thank you chef,
I'll let them know.

Two more chops,
a sea bream and a cauliflower.

So you're sending what, two or
three tables in one go now?

Yes, I mean I've been trying to
do that, chef. Good, good, good.

That's the way to do it, come on.
It is coming. We're gonna get there.

It's colourful it's vibrant.
I think it looks really good.

That goat curry, wow.

Beautiful sauce.

The chops were so tender.

Literally pulling off the bone.

One of the dishes that probably
surprised me the most

was the cauliflower.

My God, has he delivered
with flavour!

I thought the fish was so delicate.

It was beautiful.

I just think that there were
so many sides,

everything is mixed in together
and you can't really focus

on what you're eating. Yeah.
I think one element needs to go.

He's taken on a lot by producing
the sides

and I think that's what slowed
things down in the kitchen.

Dom, the goat is tender,
it's delicious.

Thank you, chef.
Can I taste the chilli?

Yeah, it is spicy though, so...

This you're going with
to table 15, please.

Yeah, it's spicy. If you're a
hot pepper sauce person,

you need to blow your socks off.
That's blown everything off!

I bet you Rav just says
she loves it, and that's it.

That sauce is everything I wanted
from a hot sauce.

It's blowing my head off,
but I want that.

This sauce is a grower.

MIKE LAUGHS
My face is suddenly boiling.

Just blast out these, these mains,

and then just we're all hands on
deck, bang out the desserts.

Jordan is the only chef whose
service is running to time.

How are you doing, chefs?
All good?

ALL: Yes, chef.

Just keep pushing, chefs,
this is good.

It's going very well,

chef is very clear
with what he wants for us to do,

and we are very confident
with what we are doing.

I have some feedback for you.
Yeah?

It's a bit negative about
a dauphinoise,

slightly burnt at
the bottom. OK.

But also good. Thank you.
Thank you, chef.

Oh, here we go, main course.

For somebody that doesn't like
lamb,

this is a dish that could convert
any lamb hater.

It's succulent, it's well-balanced,

I love the juiciness from the red
pepper and then the samphire

kind of pops in your mouth.
It's lovely.

And I have to say my favourite,
though, was the fish.

The flavour of the Wagyu
is incredible,

but I think this dish is
really quite heavy,

very indulgent, and has lacked
a lot of finesse.

It just doesn't have anything
that's special.

I feel like I've had this 20 times
before in my life. Exactly.

I can't fault the way he's
running service.

He's on top of it,
he is on top of his game.

There's not a single ticket that has
been missed or anything.

Yes, there have been errors,
prawns not de-veined.

Little things like that make
a huge difference.

Tables away, chef, all good.

All done? Well done, chefs,

that's starters and mains done,
just desserts now.

ALL: Oui, chef.
Come on! Smashing it, guys.

Adria is in a bottleneck
of crossing courses

and her desserts are still
not on the pass.

They're just waiting now, they're
waiting for you to call out orders.

Can I please...OK,
first dessert coming on

will be three ginger loaf,
two chocolate tarts.

Can I get some plates?

Oh, sorry that you had to leave.

I actually think one or two guests
might have left already.

I'm not sure what's happened,
but I'm slightly worried.

Table six are cancelling dessert.

OK, so people are leaving.

Without dessert.

The desserts should have been
served 40 minutes ago.

I know. Let's warm the cake,

warm the peaches
and the butterscotch.

To finish I've got poached rhubarb,

ginger loaf and
a dark chocolate ganache tart.

Can we just get the food on
the plates?

Come on.
What else is going on this?

And then it's gonna
be...er, the tart.

I feel really sorry for her,
because she is a good chef,

and she's so stressed.

Can you put the one
verbena, chef, please,

and then a crisp
and then a cream.

Yeah, like that. Perfect.
Thank you.

OK, we're rocking and rolling now.

This dish with the rhubarb,
I loved that sauce,

it was like beautifully perfumed
and cardamomy

but then the rhubarb
was undercooked.

When I see ginger loaf on the menu,

I expect something soft, generous.

It doesn't have that softness

and that generous quality that you
want from a ginger loaf.

My favourite was probably the tart.

The pastry was stunning.

I love that pastry. Gorgeous.

Love it. I actually want the recipe
for that pastry. I was gonna say,

I want the recipe.
Like, it's outstanding.

Table 12, yeah?

Dom's taken the decision to send
all the main courses out,

because they were waiting so long,

but that means that the first
people that have had their mains,

are now waiting very,
very long for their dessert.

It really is that domino effect.

With desserts due to go out,

sous chef Francesca is awaiting
instructions from Dom.

We are not in a really
good situation

with the dessert, honestly.

He basically didn't tell me how he
wants me to cook the tart.

We're still missing some part of
the mise en place.

Chef, I'm so sorry to interrupt
but I need you right now.

Mm-hm? I need you really to tell me
what is all this stuff?

For this dish? Yeah. I don't know
nothing about it.

You have to show me...
Ignore the title. OK.

That's why I've written out
what you need, the components.

OK. I'm gonna show you the dish,

when we have to make...
I'm gonna show you the dish. OK.

So are some of the desserts
not ready then?

Some aspects of the desserts
aren't ready, chef, that's correct.

Sorry, Francesca. I feel bad.
Don't worry, it's fine.

Which is obviously my fault
and my responsibility. Yep.

Francesca is a sous chef, right,
she knows what she's doing.

Yeah. If you tell her.

But cheese, fruit, bun,

it's not clear, and it is really
winding her up.

As so many times in this
competition,

the desserts are an afterthought.

Hi, everyone. I can only apologise.

I went and spoke to the chef,

he said he's a little bit
overwhelmed over there,

it's gonna be a little bit longer,
looking about ten minutes.

For the desserts we have
a Bakewell tart

but instead of raspberry jam,
we're using sorrel jam.

And the second dessert is
a Guinness punch panna cotta.

The third dish is bun and cheese.

Bun is like a fruit bun,

gonna use some Cashel Blue,

which is a really beautiful soft
blue cheese.

Yeah. So we're gonna do like
a little rocher, which is...

Dom! ..gonna go on top of the tart.
You haven't got time to explain!

Dress the frigging plates, and they
will follow you. Yes, chef, yes, chef.

And then we're gonna do
a little rocher of the ice cream...

Ooh... Ooh la la.

This is a little...
Oh, yi-yi-yi,

that ice cream is not nice.

You're never gonna make a
smooth quenelle out of that, never.

Never. Think on your feet.

Yes, chef.
Break it up a bit.

Dom repurposes his vegan ice-cream
in to an iced sprinkle.

I know we're on desserts,

but table seven are still waiting
for two goat's chops.

Can I get two goat for me, please?

What's happening with
the ice cream there, chef?

I'm not really sure to be honest,
it's just not smooth,

but it's also vegan.
I just need a moment, please.

I'm just doing the best that I can.

I'm not gonna get stressed
and start losing my head.

This is for table eight, please.

I think that the Bakewell tart
pastry was spot on today.

It was thin, it was crisp,
perfectly baked,

and the ice-cream, I mean,

it was not an ice-cream.
The ice-cream was a real shame.

I absolutely adore the panna cotta.

The booziness of
the panna cotta is amazing.

The bun and cheese,

I don't think the plantain
was needed.

This is for table eight, please.

Table three are missing
four desserts,

there was two tickets put
through for table three,

cos they were joined later.
That's what I thought.

And then table five, we've already
got the desserts for table five, chef.

We've already got desserts
for table five.

This is an unmitigated disaster.

You just don't know what you're
sending anymore.

So can we go for table nine,
two bun and cheese,

a Bakewell tart and the
gluten-free dessert, please.

Table three,
the other check, have you found it?

This is the other check, chef.
This one is?

A service that should have
taken two and a half hours

is now over that
two and a half hours.

No, to be honest, chef, I'm really
embarrassed. My mum is here,

and I feel like I put
my best foot forward

to be able to deliver
a great service today.

I take these things personally,

I look like I can't serve
50 customers.

It does break my heart
a little bit.

My heart's somewhat broken.

Dominic has made Afro-Caribbean
food come to the table.

That's it. Beautiful, tasty.

That makes me very proud.

Onto desserts now,

a couple of hiccups in service
that I wish we didn't have,

but, you know, we're back on it.

Puddings, we have rum baba
with barbecued pineapple

and a lime clotted cream,

and then a chocolate
genoise sponge,

chocolate ganache,
cherry and anise sorbet,

a little bit of cherry gel.

And then
strawberry Eton Mess

with basil and pink peppercorn.

The chocolate cake looks very,
very heavy and tight.

I don't think Rav's gonna be best
pleased with that one.

These are some of the most
elegant and beautiful desserts

that we have been presented
with in the competition.

But the chocolate one,
the sponge is too hard,

way too hard.
But I love the cremeux on top.

Cremeux, yeah.
Silky, delicious.

The rum baba,
the flavours were there,

but it was bready, it was dry,

it wasn't moist and juicy
and moreish.

My favourite was, out of all three,
the strawberry dish.

I really like the contrast of
the sharp basil sorbet...

Very fresh. Yeah, but you want
that from a basil sorbet.

Just to double check that that
table 12 is going now?

Oui, chef.
Then that is everybody done.

That is everyone done, chef.

Thank you, chef.

Today was amazing,
really smooth service.

The buzz of service is like
no other drug there is.

The adrenalin, the
happiness, the anxiety.

I feel on top of the world
right now.

You need to just be proud
of what you've done.

Yeah, I am, yeah, today was...

I'm gonna cry for you.

Thank you so much.
You guys were a star team.

Although it's been one of
the hardest things I've done,

it's one of the best things
I've done.

I'm so proud of you,
you were incredible.

I'm very competitive,

I do like winning,
I like being the best.

Your wife is a superwoman.

Thank you, guys.
You are a superwoman.

The point in service where
I just kind of felt

a little bit heartbroken
and a little bit deflated,

it's hard to pacify yourself,

when you feel like your best
wasn't good enough.

Hello, babes! Hi, mum.
How you doing?

Well, I'm not sure
it's clapping-worthy.

I love it!

Oh, it was absolutely fabulous.

I think, are you lot lying?

Everyone loved it. OK.

It was amazing.
I'm so proud of you.

Thank you. I love you.

Now's the wait, yeah,
to find out if I've done enough.

Yeah. Easily.

I hope so.

Hey, mate. How was it, OK?
Tough, mate.

Mine was...far from smooth.
Really? Why?

It was...]| mean it was,
it weren't far from smooth,

but it was...it wasn't smooth.

How was it? It was insane. It was
actually insane, like at some point

like, I didn't laugh, but I was
almost laughing cos it was like...

I just couldn't believe what
was happening. Laugh or cry.

With all three services complete,

it's down to Chef Roux
to choose a winner.

Wow. That was intense, eh?

What a final, though. Absolutely.

Three chefs cooking their hearts
out? Couldn't ask for more.

The calibre of some of
the dishes were outstanding.

Mm. Out of the three of them,

there was only one that managed
the pass beautifully,

like a seasoned pro,
and that was Jordan.

You put him in a kitchen,
five, 600 people,

he'd shout the orders out,
he would command respect,

and he could run that pass.
He's got it.

It was a really well-paced service.

He can command a kitchen, yes,

it was the most flawless service
we've seen,

but do I believe that his
concept would work,

and that he's the right person
for this?

I don't know.

I think that Adria's concept

of making plants
the star of the show is fantastic,

and it's the type of concept
that could seamlessly fit

into an environment like this.

But Adria can't command a kitchen.

I loved her finishings to
the restaurant,

the menu design was great,

but you felt the energy being
sucked out of the room,

the longer the service went on.

Adria does need help, yes,

but her food is so unique
and it's different,

and I think that Adria
is willing to learn,

she's willing to get stuck in.

She said herself
she wants to be the best,

it would drive her forward
in order to command a kitchen,

and those are skills that
she can learn.

Yeah, but you can also refine
Jordan's concept.

He could get there
with some help,

with some mentors hip as well.

Do I want to spend my
time mentoring?

I want a chef that can deliver.

Dom didn't have
a fantastic service either.

He started off OK,

but it went a bit pear-shaped
during service.

But he delivered flavour in
abundance with his menu.

The concept of British Caribbean
at five-star level,

we have not seen a restaurant of
this type yet in this country.

People would flock to it.

And as a restaurateur,
that's what we always want.

I have got probably
the most difficult decision

to make in my career.

I need to pick the right chef,

that's gonna be a huge success,

that's gonna represent me,

and represent this
five-star luxury hotel.

If you two had to come back
to one of these restaurants,

which one would it be?

Because that's the
question, isn't it?

I know which one I'd go to.

Oh, my god, good luck, good luck.
Good luck, good luck. I'm so proud of you.

Good luck, man.

- Good luck, Adria.
- Good luck, chef.

JORDAN: All comes down to this.

Wow.

Absolutely incredible. Thank you.

Seriously, hats off.

I think each and every one of you

has at one stage in this competition
shed a little tear.

We're all in agreement,
we did pick la creme de la creme.

You three should be very proud
of yourselves.

Adria, we absolutely loved
your concept.

A bit flaky during service.

That was your lack of working in
a professional kitchen,

but you know what?

That resilience,
that strength of character,

even when the checks were
raining in.

They were raining in, chef.

You never gave up.

Dom.

The depth of flavour that you
managed to get in your food,

it's incredible.

Your desserts...

you still need a bit
of work on that,

but you didn't let the pressure
of service get the better of you.

Yes, chef.

Jordan.

Chef. What an incredible journey.

And what a chef!

A natural leader.

Somebody able to drop
into a kitchen

with four chefs that
he doesn't know,

and bang,
nailed service like that.

Wow.

Seriously, that's special.

And what a grafter you are.

Your concept...

...we liked it.

Still needs some polishing though.

Oui, chef.

This is tough.

Really, really tough,

but we have made a decision.

And the Five Star Chef that will
have the keys to the Palm Court is...

...Dom.

CHERING

Jesus Christ!

No, chef!

Oh, my god. Oh, my god.

Well done, congrats.

Ah, man, no way!

Did I know I was gonna be
standing there? I don't know,

but I did say I was lucky,
and here I am.

It's amazing. My mum was there,
the pride on her face!

Absolutely fabulous! I mean what
else can you say,

I was just beside myself.

Thank you all so much.

Honestly... Well done.
What a lad.

Seriously, well done.

JORDAN: To hear Chef Roux
and all the other judges,

you know, say such
great comments about me,

it just validates that, you know,
I'm doing the right thing,

I am a quality chef.

A DR I A: He really deserves this,

honestly, you've gotta be...
Oh, thank you. ..just so proud.

Oh, I am, I am, I am.

It was unreal to be in that room

and get that feedback from
the judges,

especially from Chef Roux,

and I think also having my family
and friends there,

witness it,
it just meant so much to me.

CHEERING, APPLAUSE

We set out to find a hidden gem
with an original vision

to revolutionise five-star dining.

Dom's concept is personal,

it's what makes his
restaurant unique.

He might have struggled
during service,

but he's refined his food

and it tells a story
that I want to be part of.

Hard work from now on in.

Oh, indeed, chef.

What am I gonna do
with the Palm Court?

I'm definitely gonna make it sexy.

We're gonna be serving great
Caribbean food.

Guests are gonna travel far
and wide to come

and taste this new
Caribbean cuisine.

I'm gonna make it amazing,
I really am.

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